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.
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
PANCAKES FROM SCRATCH
My grandfather's recipe for thick and amazing pancakes! Serve with real maple syrup.
Provided by Kaylee Sawyer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
- Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.
Nutrition Facts : Calories 290 calories, Carbohydrate 35.6 g, Cholesterol 51.1 mg, Fat 13.4 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 2.9 g, Sodium 402.5 mg, Sugar 4.1 g
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
PANCAKE BATTER MIX
This recipe uses ingredients we all have on hand, flour,sugar,baking powder,salt,eggs milk and oil,...THAT'S IT! Light and fluffy, the taste is out of this world!
Provided by QueenBof6
Categories Breakfast
Time 15m
Yield 8 6inch pancakes
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder and salt.
- In another bowl combine eggs, milk and oil, whisk.
- Stir wet ingredients into dry, just until mixed, batter will be slightly lumpy.
- You can also added spices if you would like, I have used cinnamon and it was wonderful, or try pumpkin or apple pie spice for a real treat!
- The secret to these pancakes is to preheat your pan on a medium to low setting, this allows them to cook slower and rise higher.
- Pour 1/2 cup of batter at a time and flip when bubbles appear across top of pancake.
- Cook on other side until golden brown.
- Top with favorite toppings and enjoy!
"INSTANT" PANCAKE MIX
Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.
Provided by Alton Brown
Yield 3 batches of pancakes (12 pancakes)
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a lidded container. Shake to mix.
- Use the mix within 3 months.
- Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
- Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
- Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
- Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
- Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
- Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
BASIC PANCAKE BATTER
Provided by Food Network
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.;
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BASIC PANCAKE MIX
Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.
Provided by Sackville
Categories Breads
Time 30m
Yield 8 large pancakes, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix together all the dry ingredients.
- Make a well in the centre and pour in the milk.
- Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
- Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
- Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
- How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
- If you are adding fruit, I like to sprinkle it on top of the pancake now.
- When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
- The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
- Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
- Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
BASIC PANCAKES
Make and share this Basic Pancakes recipe from Food.com.
Provided by dividend
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, baking powder, sugar, and salt.
- Combine eggs, milk, and oil.
- Add liquid ingredients to dry ingredients, stirring until just moist. Let mixture rest 30 seconds.
- Spoon or pour onto greased, hot griddle or nonstick skillet.
- Cook pancakes on the first side until bubbles appear on the upper surface. Turn over and cook until the bottom is golden.
- You can make a nice variation on these by adding a mashed black banana and 1/2 teaspoon of cinammon to the batter. Yum!
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
More about "basic pancake batter recipes"
BASIC PANCAKE BATTER RECIPE | CDKITCHEN.COM
From cdkitchen.com
4/5 (6)Total Time 15 minsServings 4Calories 304 per serving
EASY PANCAKE BATTER RECIPE - SIZZLING EATS
From sizzlingeats.com
THE BEST EASY PANCAKE RECIPE | HOMEMADE PANCAKE …
From cookingnook.com
15 BELGIAN WAFFLE BATTER RECIPE BISQUICK - SELECTED RECIPES
From selectedrecipe.com
EASY PANCAKES RECIPE | WAITROSE & PARTNERS
From waitrose.com
CARROT CAKE PANCAKES RECIPE
From allrecipes.com
BASIC PANCAKE BATTER RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BATTER RECIPES | GOODTO
From goodto.com
PANCAKE DAY PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
BASIC PANCAKES RECIPE
From taste.com.au
RECIPE FOR BASIC PANCAKE BATTER - MARLI AVE RECIPES
From marliave.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love