Milky Wholesome Pancakes Recipes
THE BEST PANCAKE RECIPE
Steps:
- In a large bowl, add the milk, sour cream, sugar, eggs, and vanilla. Whisk until combined. It's ok to have small lumps of sour cream.
- Add the flour, baking powder, and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter should be very lumpy.
- Melt about 1/2 tablespoon of butter in a large non-stick skillet over medium-low heat until lightly bubbling and light brown.
- Ladle the batter into the skillet making 3-4 pancakes (about 1/4 cup of batter each). Cook 3-4 minutes, until bubbles form on top of each pancake and the bottoms are golden brown.
- Flip the pancakes. Cook 1-2 minutes, until the bottoms are golden brown.
- Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining butter and pancake batter.
- Serve warm with maple syrup.
Nutrition Facts : ServingSize 1 /12th of the recipe, Calories 113 kcal, Carbohydrate 17 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 222 mg, Sugar 5 g
WHOLESOME PANCAKES
Make and share this Wholesome Pancakes recipe from Food.com.
Provided by shannoncarrot
Categories Breakfast
Time 35m
Yield 12-24 medium sized pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in large bowl.
- Now add wet ingredients. Avoid over-stirring.
- If mix appears to dry, add water until desired consistency.
- Spray Pam in non-stick griddle.
- Form pancakes in pan and flip when browned.
Nutrition Facts : Calories 378.8, Fat 9.6, SaturatedFat 3.8, Cholesterol 70, Sodium 440, Carbohydrate 61.1, Fiber 6.1, Sugar 3, Protein 14.2
SNICKERS (OR MILKY WAY) PANCAKES:)
The delicious result of finishing an opened bag of candy! These are really kid-friendly (and adult-friendly too!), especially if you make them silver-dollar sized:)
Provided by JamesDeansGirl
Categories Breakfast
Time 30m
Yield 12 4inch pancakes
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Measure the buttermilk and whole milk in a large measuring cup; add the egg and beat slightly with a fork just to break up the yolk.
- Stir in the melted butter.
- Pour the buttermilk mixture into the flour mixture and stir just until incorporated; don't worry if there are some small lumps.
- Stir in the Popables; let the batter rest for 10-15 minutes.
- Grease a griddle or frying pan; heat over medium-high heat for about 2 minutes.
- Reduce heat to medium.
- For each pancake, ladle about 1/4 cup of the batter into the pan and cook until tiny bubbles form at the surface and the bottoms are golden, about 2-3 minutes.
- Flip pancakes over and brown the other side, about another 1-2 minutes.
- Serve immediately with powdered sugar and maple or chocolate syrup.
Nutrition Facts : Calories 104.5, Fat 3, SaturatedFat 1.7, Cholesterol 22.6, Sodium 185.5, Carbohydrate 15.9, Fiber 0.4, Sugar 3.9, Protein 3.3
MILKY WHOLESOME PANCAKES
The best tasting pancakes I've ever made. This Finnish version is soooo comforting: it uses more eggs and milk than the pancakes that I am used to. It uses very few ( and inexpensive ) ingredients and is relatively easy to make. This is definetely a brunch winner in my house. The recipe is from The TorontoStar.
Provided by Izzy Knight
Categories Breakfast
Time 40m
Yield 15-20 pancakes
Number Of Ingredients 6
Steps:
- In a bowl, whisk together milk and eggs, adding salt and sugar.
- Wlowly whisk in flour until batter is smooth.
- Melt small amount off butter in large non-stick skillet over med0high heat.
- Pour in 1/2 cup batter, swirling to evenly coat pan in thin layer.
- cook until edges begin to brown, 3 to 5 minutes.
- Flip, cook 2 to 3 minutes.
- Repeat with remaining batter.
- (You may not need butter for followup pancakes and you may need to reduce heat to med once pan heats up. And don't be alarmed if your first pancake didn't turn out beautifully- they will get better as the pan heats up) Serve panckaes with syrup or more butter.
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