Pansy Pancakes Recipes

EASY BASIC PANCAKES

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.

EASY PANCAKES

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.

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

PANCAKES FROM THE PANTRY

Steps:

• In a large bowl, combine mix ingredients. Store in an airtight container. Yield: 8 cups (4 batches of pancakes)., To make pancakes: Beat eggs in a small bowl. Gradually beat in oil. Add mix alternately with water; mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle on medium-low heat; turn after 2 minutes. Cook until second side is browned.

PANSY PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, lemon juice, eggs, and butter. Add to flour mixture and stir until just combined with a few lumps remaining (do not overmix); let stand 10 minutes.
• Heat a large nonstick skillet or griddle over medium; add a drizzle of oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping 1/4 cups of batter to skillet and cook until bubbles form on surface, edges set, and undersides are golden, 3 to 4 minutes per batch. Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with butter and syrup.

SHEET-PAN PANCAKES

Steps:

• Preheat the oven to 425˚ F.
• In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
• Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
• Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
• Cut into squares and serve with butter and warm syrup!

PANDAN PANCAKES RECIPE BY TASTY

Steps:

• Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
• Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
• Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
• Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
• Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
• Line a baking sheet with parchment paper.
• Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
• Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
• Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
• Serve with butter, maple syrup, and toasted coconut flakes.
• Enjoy!
• RECIPE BY: Mimo Ahmed

EASY PANCAKES RECIPE BY TASTY

Steps:

• Melt butter in the microwave in 15-second intervals.
• Sift flour, sugar and baking soda together into a large bowl.
• Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
• Cook pancakes in a frying pan on medium heat.
• Serve with whipped cream and maple syrup.
• Enjoy!