BUDDY'S ONE-CUP PANCAKES
Fluffy, soft and easy to make, this method uses a cup instead of weighing scales to keep things nice and simple. Get creative with your toppings, and enjoy! Breakfast never looked so good.
Provided by Jamie Oliver
Categories Breakfast Fruit Pancake day Healthy breakfast ideas Honey
Time 15m
Yield 4 adults
Number Of Ingredients 11
Steps:
- Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl too, then crack in the egg. Whisk everything together until it's nice and smooth.
- Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter then, once the butter has melted and starts to sizzle, add large spoonfuls of batter to the pan - you'll need to cook your pancakes in batches.
- Wait for little bubbles to form on the surface of the pancakes, about 1 to 2 minutes, then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again.
- Carefully wipe out the pan with a ball of kitchen paper, then add another small knob of butter and cook the next batch.
- Serve the pancakes right away with your favourite toppings - I like a bit of fruit and a drizzle of honey.
Nutrition Facts : Calories 181 calories, Fat 7.3 g fat, SaturatedFat 3.1 g saturated fat, Protein 5.2 g protein, Carbohydrate 28.4 g carbohydrate, Sugar 0.5 g sugar, Sodium g salt, Fiber 1.2 g fibre
ONE-CUP PANCAKES
Make a batch of pancakes for Shrove Tuesday, or a lazy weekend brunch. This one-cup recipe means you can make pancakes without weighing scales
Provided by GF member Leacejellybean
Categories Breakfast, Brunch, Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Tip the flour and a pinch of salt into a bowl. Make a well in the centre and pour in the milk and egg. Whisk together, starting in the middle, to create a smooth batter. It should be the thickness of double cream.
- Heat a little of the butter and oil in a non-stick frying pan. Add a sixth of the batter to the pan, quickly swirling it so there are no holes. Fry on one side for 1-2 mins then flip over and cook for a further 1 min. Keep on a plate, covered, in a warm oven. Repeat with the remaining batter to make six pancakes in total. Serve with sugar and lemon, if you like.
Nutrition Facts : Calories 193 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
PANCAKES FOR ONE
Ann Schenk (at Left) of Winnett, Montana, has used the recipe for Pancakes for One for years. Originally it served six. "As our kids grew up and left home, I scaled down the recipe," Ann says. "Now if my husband, Mike, or I have a taste for these pancakes, it's easy to make just a few."
Provided by Taste of Home
Time 15m
Yield 1 serving (3 pancakes).
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. In another bowl, beat egg; add buttermilk an oil. Stir into dry ingredients just until blended. , Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with butter and syrup.
Nutrition Facts : Calories 427 calories, Fat 14g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 1198mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
PANCAKES I
My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.
Provided by CYNDILB
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat a lightly oiled griddle over medium-high heat.
- Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
- Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 40.2 g, Cholesterol 68.5 mg, Fat 13 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 580.9 mg, Sugar 8.2 g
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. 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. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
BUTTERMILK PANCAKES FOR ONE
I love pancakes. But making a whole batch isn't always convenient. Sure, I can make them all and freeze them for later, but sometimes, you just don't have time to stand over the stove for that long, when all you want is 2 or 3 pancakes for right now. Well, here's the answer! This recipe makes a total of 3 terrific buttermilk pancakes if you use a 1/3 cup measure.
Provided by TGirl
Categories Breakfast
Time 10m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- In separate bowl, mix egg, buttermilk, and oil, then add to dry ingredients, stirring only until just blended.
- Using a 1/3 cup measure, pour batter onto lightly greased griddle or skillet.
- Turn when bubbles form on top of batter, and continue to cook until second side is golden brown.
- Serve with warm honey or with butter and maple syrup.
Nutrition Facts : Calories 425.5, Fat 13.7, SaturatedFat 3.3, Cholesterol 190.9, Sodium 1188.2, Carbohydrate 56.7, Fiber 2.3, Sugar 6.2, Protein 17.9
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