PAMELA'S DINERPITTSBURGH'S FINEST DINER PANCAKES
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, whisk together everything except the egg, stirring until fairly smooth; a few small lumps can remain.
- Tent the bowl lightly with plastic, and allow it to rest at room temperature for 3 hours; it'll start to bubble just a bit.
- Refrigerate the batter overnight.
- Just before cooking the pancakes, stir in the beaten egg.
- Heat a 9 or 10 inch skillet over medium heat; or heat a 9 or 10 inch electric skillet to 300 degrees F; or heat a griddle that's at least 9 to 10 inches wide, and easy to pick up and handle.
- Place 1 teaspoon vegetable oil and 1 teaspoon butter into the skillet, swirling them around until the butter melts. Yes, use 1 teaspoon each; this is what will give the pancakes their signature crisp edges.
- Pour a scant 1/2 cup batter into the pan, tilting the pan until the batter forms a circle about 9 inches in diameter. It's important that you do this quickly, before the pancake has a chance to set; the thin edges that result from tilting the pan to distribute the batter become wonderfully crispy.
- Cook the pancake for about 2 to 2 1/2 minutes, or until its underside is golden brown. Flip it over, and cook about 1 1/2 to 2 minutes more, until golden.
- Transfer to a plate (or lightly greased baking sheet, if you want to keep the pancake warm in the oven while you cook the remainder). Repeat with the remaining batter.
- Serve the pancakes with butter and syrup. Or spread sour cream (or whipped cream, or yogurt), layer strawberries down the center, and roll like a blintz.
PITTSBURGH'S FINEST DINER PANCAKES RECIPE - (4/5)
Provided by AzWench
Number Of Ingredients 8
Steps:
- In a medium-sized mixing bowl, whisk together everything except the egg, stirring until fairly smooth; a few small lumps can remain. Tent the bowl lightly with plastic, and allow it to rest at room temperature for 3 hours; it'll start to bubble just a bit. Refrigerate the batter overnight. Just before cooking the pancakes, stir in the beaten egg. Heat a 9" or 10" skillet over medium heat; or heat a 9" or 10" electric skillet to 300°F; or heat a griddle that's at least 9" to 10" wide, and easy to pick up and handle. Place 1 teaspoon vegetable oil and 1 teaspoon butter into the skillet, swirling them around until the butter melts. Yes, use 1 teaspoon each; this is what will give the pancakes their signature crisp edges. Pour a scant 1/2 cup batter into the pan, tilting the pan until the batter forms a circle about 9" in diameter. It's important that you do this quickly, before the pancake has a chance to set; the thin edges that result from tilting the pan to distribute the batter become wonderfully crispy. Cook the pancake for about 2 to 2 1/2 minutes, or until its underside is golden brown. Flip it over, and cook about 1 1/2 to 2 minutes more, until golden. Transfer to a plate (or lightly greased baking sheet, if you want to keep the pancake warm in the oven while you cook the remainder). Repeat with the remaining batter. Serve the pancakes with butter and syrup. Or spread sour cream (or whipped cream, or yogurt), layer strawberries down the center, and roll like a blintz.
DINER-STYLE BUTTERMILK PANCAKES
These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping 1/4-cupfuls of batter onto your griddle.
Provided by Katherine Sacks
Categories Cook Like a Diner Breakfast Brunch Pancake Buttermilk Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
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