Sticky American Pancakes Recipes
STICKY AMERICAN PANCAKES
A quick breakfast or tea-time treat for kids and adults alike!
Provided by dsteeple
Time 10m
Yield Makes Pancakes
Number Of Ingredients 0
Steps:
- Carefully sift the flour into a mixing bowl.
- Add in the sugar and mix together. Make a well in the centre of the mixture.
- In a jug, lightly whisk the egg and milk together.
- Pour the egg and milk into the well and whisk until the mixture is smooth and creamy.
- Lightly grease a frying pan or griddle and preheat to a medium heat.
- Carefully drop 3 separate tablespoons of the mixture into the pan, keeping them well apart.
- When golden brown, flip them over and cook the other side too.
- If stacked between layers of kitchen paper, this will keep them warm and moist until the all others have been cooked.
- Serve with a little butter, jam or golden syrup. A scoop of ice-cream can also make it more special.
EXTRA-YUMMY FLUFFY PANCAKES
This is my favorite recipe for pancakes. Over time I tweaked a recipe I found, till i got it just right! It makes fluffy pancakes with that little bit of extra from the vanilla and cinnamon! These pancakes are especially good with your favorite berry syrup.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
- Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 27 g, Cholesterol 35.3 mg, Fat 9.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 493.1 mg, Sugar 5.9 g
FLUFFY CANADIAN PANCAKES
Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.
Provided by W King
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- 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. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 197 calories, Carbohydrate 28 g, Cholesterol 158.5 mg, Fat 4.8 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 2 g, Sodium 324.9 mg, Sugar 3.2 g
FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP
You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Makes 12 (serves 2-4, depending on your appetite)
Number Of Ingredients 15
Steps:
- Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
- Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
- Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
- Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
- When you're halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
- To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.
Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
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- Next, add your butter to a separate mixing bowl and microwave for 20 seconds or so until just melted. Add your vanilla, eggs and milk to your butter mixture and stir to combine. Add fresh lemon zest if using.
- Add the wet mixture to the dry mixture and gently fold through. The mixture should be nice and thick.
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Estimated Reading Time 2 mins
- Apple Cider Syrup. If you believe your stack of pancakes deserves to be topped with sticky-sweet syrup, ditch the maple for an apple-flavored upgrade.
- Yogurt. If there was ever a time to go for full-fat over nonfat yogurt, this is it. Give your pancakes the gift of a thick and ultra-creamy topping. While regular yogurt proves a delightful addition, treat pancakes to something more rich and thick, like Greek yogurt or Icelandic skyr.
- Pomegranate Molasses. This is how to really give pancakes an unexpected twist from traditional maple syrup. A drizzle of sticky pomegranate molasses treats your stack to an intensely flavored topping that’s more tart than sweet, and is best when balanced with a spread of butter.
- Flavored Honey. Give your stack of pancakes a sticky-sweet topping with a generous drizzle of honey. Use this as your opportunity to break out that jar of lavender honey, spicy honey, or whatever type of flavored honey you’ve been dying to try.
- Jam or Fruit Compote. Jam is not just an accompaniment to toast, biscuits, and PB&J sandwiches. Along with a soft pat of butter, thick fruit compotes and spreadable jams are our favorite way to blanket a stack of warm pancakes with a sweet, fruity topping.
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