NO MILK PANCAKES
These stacks are so fluffy and flavorful, you'll never make pancakes the traditional way again. The acidity in the orange juice helps boost the baking soda's power for an airy texture, and its flavor complements the vanilla.
Provided by Food Network Kitchen
Time 35m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
- Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
- Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.
PANCAKES WITHOUT MILK
No milk? No problem! This recipe for pancakes without milk uses water instead and still yields a fluffy and delicious stack.
Provided by Laura Fuentes
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the water, egg, butter, and vanilla extract. Mix with a whisk or fork until smooth.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
- Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.
Nutrition Facts : ServingSize 2 pancakes, Calories 158 calories, Sugar 3.9g, Sodium 239.6mg, Fat 0.4g, SaturatedFat 0.1g, Carbohydrate 35.7g, Fiber 1.2g, Protein 3.9g, Cholesterol 0mg
MELT-IN-YOUR-MOUTH PANCAKES
I'm surprised I haven't seen this recipe on zaar yet. These pancake are some of the best I have ever had. Easy off-the-box recipe.
Provided by mitchellengineer
Categories Breakfast
Time 15m
Yield 14 5 inch Pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Bisquick, milk and eggs in medium bowl.
- Stir in sugar, baking powder, lemon juice and vanilla.
- Don't stir too much, batter should be lumpy.
- Pour 1/4 cupfuls of batter on preheated greased griddle.
- Cook until edges are dry and turn, cook until pancakes are golden.
Nutrition Facts : Calories 232.9, Fat 9.3, SaturatedFat 3, Cholesterol 77, Sodium 614.3, Carbohydrate 29.9, Fiber 0.8, Sugar 7, Protein 6.6
PANCAKES WITH/WITHOUT MILK
Delicious pancakes you can make with or without milk to share with the family.
Provided by Shakeira15
Time 25m
Yield Makes 7-9 pancakes
Number Of Ingredients 0
Steps:
- Add the flour, salt, baking powder and sugar into a mixing bowl and mix until combined.
- In another bowl combine the egg, oil, water/milk and vanilla extract.
- Put the egg mix into the flour mix and whisk. It can still be a little lumpy it doesn't make a difference to the taste.
- Pour 1/2 a ladel into a hot frying pan that has oil so the pancake doesn't stick. Make them fairly small but not too small. When bubbles appear on the top. Flip the pancake and wait 1 minute for the other side to cook then you are ready for the next pancake
TRUCK-STOP BUTTERMILK PANCAKES
A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date.
Provided by Steve Whiting
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 51.8 g, Cholesterol 99.3 mg, Fat 9.8 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 865 mg, Sugar 11.8 g
MILK-FREE FLUFFY PANCAKES
Tall, fluffy pancakes are delicious served with butter and syrup or topped with strawberries and whipped cream for a real treat.
Provided by Absheres
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Stir coconut milk and vinegar together in a bowl; set aside until the coconut milk tastes sour, about 5 minutes.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- Beat egg and melted butter into the coconut milk mixture; pour into the flour mixture and whisk together until no lumps remain in the batter.
- Prepare a large skillet with cooking spray and place over medium heat.
- Ladle batter into the skillet 1/4 cup at a time; cook until bubbles appear on the top of the pancake, about 5 minutes. Flip the pancake and continue cooking until the bottom is browned and the center is cooked through, 2 to 3 minutes more.
Nutrition Facts : Calories 291 calories, Carbohydrate 31.7 g, Cholesterol 61.8 mg, Fat 16.3 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 635.4 mg, Sugar 6.4 g
ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES
You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 1/2 g
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