Special Pancakes Recipes

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; 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.

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.

SPECIAL PANCAKES (BATTER CAKES)

Steps:

• Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
• In a large bowl, combine the bread cubes, flour, sugar and baking powder.
• In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
• Let mixture stand for 5 minutes.
• Stir mixture well, breaking up some of the cubes.
• Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
• Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
• Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
• With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

SPECIAL PANCAKES

Steps:

• Beat egg whites until stiff, set aside.
• Beat egg yolks until thick and creamy.
• Add to cottage cheese and dairy sour cream.
• Blend thoroughly.
• Resift flour with dry ingredients.
• Add to cottage cheese mixture.
• Gently fold in beaten egg whites.
• Heat lightly buttered griddle or frying pan.
• Drop batter by spoonfuls and cook until bubbly.
• Turn and brown the other side.

VALENTINE'S DAY PANCAKES RECIPE BY TASTY

Steps:

• Make the strawberry sauce: Add the strawberries, sugar, and lemon juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, until thickened. Transfer to a liquid measuring cup or medium bowl and let cool to room temperature.
• Once cooled, purée the strawberry mixture with an immersion or standing blender until smooth. Set aside.
• Make the cream cheese filling: In a large bowl, combine the powdered sugar, cream cheese, butter, cream, and vanilla. Beat with an electric hand mixer on medium speed until completely smooth, about 3 minutes. Transfer the filling to a piping bag and cut an opening about 1 inch (3 centimeters) from the tip. Chill in the refrigerator until ready to use.
• Make the red velvet pancakes: In a large bowl, sift together the flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda.
• In a medium bowl, mix together the buttermilk and vinegar and let sit for 2 minutes. Add the egg yolks, vanilla, melted butter, and red food coloring and mix until well combined.
• Whisk the wet ingredients into the dry ingredients.
• In a large bowl, whip the egg whites with an electric hand mixer until stiff peaks form, 3-5 minutes, being careful not to overmix.
• Gently fold the egg whites into the batter. Let sit at room temperature for 5 minutes.
• Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
• Heat a large nonstick skillet over medium-low heat. Place a 6-inch heart-shaped cookie cutter in the center of the pan and spray the inside with nonstick spray. Scoop pancake batter into the mold, filling halfway up. Cover the pan and cook until bubbles form all over the surface and the pancake doesn't jiggle too much, 6-8 minutes. Uncover the pan and, using a wide spatula, carefully and quickly flip the mold. Cover and cook the pancake for another 3-4 minutes. Remove the pancake and mold from the pan, set the pancake on the wire rack to cool, and repeat with the remaining batter. If any batter leaks out of the mold while cooking, simply use a knife or kitchen scissors to trim off the excess once the pancakes have cooled a bit.
• Transfer the pancakes to the oven to keep warm until ready to serve.
• Make the chocolate sauce: In a medium microwave-safe bowl, melt the chocolate in 30-second intervals on medium power, stirring between, until melted and smooth.
• When ready to serve, drizzle some of the chocolate sauce onto 2 serving plates. Set a pancake in the center of each plate and pipe the cream cheese filling on top. Continue stacking, alternating between the pancakes and filling, with 3 pancakes per plate. Drizzle the top pancakes with more chocolate sauce. Using a piping bag or spoon, drizzle the strawberry sauce around the top edges and down the sides of the pancake stacks. Decorate the plates with whipped cream, chocolate chips, and strawberries.
• Enjoy!