CLASSIC PANCAKES
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes
Provided by Mary Cadogan
Categories Breakfast, Side dish
Time 30m
Yield Makes 8 pancakes
Number Of Ingredients 4
Steps:
- Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
- If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
Nutrition Facts : Calories 117 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Protein 3 grams protein, Sodium 0.2 milligram of sodium
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
MAKE-AHEAD BUTTERMILK PANCAKES RECIPE - (4.2/5)
Provided by Snowy0wl
Number Of Ingredients 8
Steps:
- Combine all ingredients in your blender and process until smooth. Or you can do as I usually do adding all ingredients to a large pitcher and combining them with my stick blender. It's the cheater's way! The batter needs to be smooth. No one likes pockets of dry flour in a pancake! The consistency of the batter when I make it is about that of ketchup because we like thinner pancakes. If you like a fluffier, loftier pancake, you can add a couple tablespoons of flour to the batter, but make sure it's still pourable! Heat your griddle or frying pan until water sizzles on it and carefully butter or oil the surface. Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving room for it to expand. It can take as little as 1 minute per pancake on medium high but watch your heat. You can flip the cake when the bubbles that show up on the top pop and don't fill back in. The second side will cook much faster than the first side, so do not walk away. At 1/4 cup you make about 32 pancakes about 3-inches big, perfect for toaster! Serve hot! To really ease the morning time crunch, you can also cool these off on a wire rack, stack them separated by waxed paper, and seal in a bag in the freezer for up to a month. To reheat, remove desired number of flapjacks from the freezer to a plate and microwave for about 30 seconds to 1 minute, depending on strength of microwave.
MAKE AHEAD PANCAKES
Nice and fluffy. You can mix the dry ingredients beforehand. I keep a couple of batches mixed at all times. When ready to use, just mix in the wet ingredients. I like to add nuts and fruits to the batter. These are better than any prepared mix.
Provided by Pepina Rae
Categories Breakfast
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a skillet over medium heat.
- Use a pan with a nonstick surface or apply a little nonstick spray. You can add a small amount of butter to the pan.
- Combine all ingredients whisk until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
- When the edges appear to harden, flip the pancakes.
- They should be golden brown.
- Cook on the other side for same amount of time, until golden brown.
Nutrition Facts : Calories 181.8, Fat 8, SaturatedFat 1.3, Cholesterol 28, Sodium 324.8, Carbohydrate 23.2, Fiber 0.5, Sugar 8.2, Protein 4.1
MASON JAR PANCAKE MIX
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 batches pancake mix (6 to 8 pancakes per batch)
Number Of Ingredients 8
Steps:
- For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
- For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
- Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.
MAKE AHEAD" OATMEAL PANCAKE MIX
Make and share this Make Ahead" Oatmeal Pancake Mix recipe from Food.com.
Provided by zoe85
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and stir to mix well. Store in refrigerator. Makes about 8 cups.
- • Mixing Directions: In a medium mixing bowl, beat 2 eggs. Beat in 1/3 cup of vegetable oil gradually.
- Alternately beat in 2 cups pancake mix and 1 cup of water.
- Pour in large spoonfuls into a lightly greased skillet over medium-high heat.
- Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown.
- Makes 12 5-inch pancakes.
Nutrition Facts : Calories 297.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 2, Sodium 1201, Carbohydrate 56.8, Fiber 6.6, Sugar 5.8, Protein 13.4
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