THIN AND LACY PANCAKES
There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.
Provided by Food Network Kitchen
Time 35m
Yield about 12 pancakes
Number Of Ingredients 8
Steps:
- Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
- Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
CHEZ MA TANTE'S PANCAKES
At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. "I knew I wanted them to be really, really crispy," said the chef de cuisine Jake Leiber. He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in "How America Eats," the seminal cookbook by Clementine Paddleford, an American food historian. Mr. Leiber swaps the lard for butter, adds an extra egg yolk to his batter, cranks up the heat on his vintage cast-iron skillet, then pours in an outrageous amount of melted clarified butter. Fried in shallow pools of hot fat, each pancake gets fritter-like crisped edges. Mr. Leiber serves them with more butter, and glugs of maple syrup.
Provided by Daniela Galarza
Categories breakfast, brunch, quick, pancakes
Time 20m
Yield 6 to 8 large pancakes
Number Of Ingredients 10
Steps:
- Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
- Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
- Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
- Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.
COLONEL SANDERS' BUTTER THIN PANCAKES
Make and share this Colonel Sanders' Butter Thin Pancakes recipe from Food.com.
Provided by Colonel Sanders
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat 3 cups half and half with 4 beaten eggs.
- Mix together sifted flour, baking powder, and salt (omit salt if using salted butter).
- Add 2 sticks hot melted unsalted butter slowly while stirring and mix.
- Pour batter onto hot lightly greased griddle and flip when bubbly on surface.
- Cook until golden brown on both sides.
- Serve with my "Kentucky Whipped Butter" and pure maple syrup.
Nutrition Facts : Calories 667, Fat 48.3, SaturatedFat 29.2, Cholesterol 250.1, Sodium 1058.8, Carbohydrate 45.8, Fiber 1.4, Sugar 0.5, Protein 13.5
GER'S AWESOME THIN BUTTERMILK PANCAKES
These are the best buttermilk pancakes ever...Wonderful THIN pancakes, served plain with icing sugar or if you want a real treat add: raspberries, blueberries, bananas and/or chocolate chips. If you would like fluffy pancakes add an extra 1/2 cup of flour.
Provided by Baby Kato
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put eggs in large bowl and beat lightly.
- Add next 4 ingredients into egg mixture.
- Melt butter on skillet or griddle, add to pancake mixture, mix lightly.
- (DO NOT OVER MIX).
- Heat griddle, butter lightly if necessary and add batter to make small circles. Next add a small amount of fruit or chocolate chips, when batter is partly cooked, turn.
- Serve with butter and icing sugar or maple syrup.
- For a real taste treat drizzle caramel sauce over the buttermilk banana pancakes, enjoy.
Nutrition Facts : Calories 346.5, Fat 16.5, SaturatedFat 9.2, Cholesterol 174.9, Sodium 1180, Carbohydrate 36, Fiber 1.1, Sugar 6.1, Protein 12.9
THIN PANCAKES
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
Provided by Darryn Glass
Categories Breakfast
Time 15m
Yield 14-16 Pancakes, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and add the eggs and milk.
- Mix well.
- Add baking powder, flour (and salt). Mix well.
- Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
More about "butter thin pancakes recipe 45 recipes"
QUICK AND EASY BUTTERMILK PANCAKES RECIPE - NATASHA'S …
From natashaskitchen.com
5/5 (104)Calories 126 per servingCategory Breakfast
- In a large mixing bowl whisk together the dry ingredients: 2 cups + 2 Tbsp flour, 1/2 tsp baking soda, 2 tsp baking powder, 1 Tbsp of sugar and 1/4 tsp of salt.
- In a separate medium mixing bowl whisk together wet ingredients: 3 eggs, 2 cups buttermilk and 1 Tbsp melted butter.
- Heat a large heavy-bottomed skillet over medium/high heat and add 2 Tbsp oil (we used extra light olive oil).
BUTTERMILK PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (110)Calories 230 per servingTotal Time 45 mins
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt., In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla., Pour the wet ingredients into the dry ingredients, stirring to combine.
- Stir until the mixture is fairly smooth; some small lumps are OK., Allow the batter to rest, uncovered, for 15 minutes., While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it.
- Lightly grease the pan with butter or vegetable oil., Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here., Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes.
- Flip and cook until the bottoms are brown, 1 to 2 minutes longer., Serve immediately, or hold briefly in a warm oven., Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.
HOW TO MAKE BUTTERMILK PANCAKES - SIMPLY RECIPES
From simplyrecipes.com
THE BEST BUTTERMILK PANCAKES RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
BEAUTIFUL AND THIN EVERYDAY PANCAKES
From stonegableblog.com
PERFECTLY EASY BUTTERMILK PANCAKES • LOVE FROM THE OVEN
From lovefromtheoven.com
HOW TO MAKE DECADENT AND BUTTERY PANCAKES | KING …
From kingarthurbaking.com
- Double the butter. Since our ultimate goal is to make indulgent, buttery pancakes, it might come as no surprise that the first (and perhaps most crucial) tip is to double the butter in your pancake recipe.
- Add an extra egg yolk. Along with increasing the butter, we’re also going to add extra fat and luxuriousness to our buttery pancakes in the form of egg yolks.
- Use full-fat dairy. Fat-free and low-fat dairy won’t do you any favors if you’re hoping to make moist, buttery pancakes. This is one occasion where using full-fat dairy (like whole milk, full-fat buttermilk, or whole-milk yogurt) will take your pancakes to the next level.
- Take time to rest. Once you’ve adjusted the batter to make it extra rich with more butter, egg yolks, and full-fat dairy, it’s time to rest. Letting the batter rest once the wet and dry ingredients are mixed together is a simple way to ensure your pancakes are fork-tender.
- Cook your pancakes in more butter. Did you think we were finished with the butter? Not yet! Most pancake recipes tell you to grease the skillet or griddle lightly before adding the batter.
SIMPLY PERFECT PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
From nytimes.com
LIGHT AND THIN PANCAKES FROM HOMEMADE PANCAKE MIX RECIPE
From seriouseats.com
HOW TO MAKE OUR BEST BUTTERMILK PANCAKES | BON APPéTIT
From bonappetit.com
THIN SWEDISH PANCAKES (PANNKAKOR) – ALL SPICED OUT - RECIPES
From allspicedout.com
THIN PANCAKES – LEITE'S CULINARIA
From leitesculinaria.com
ENGLISH PANCAKES - A RECIPE FOR THIN PANCAKES - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
SWEDISH PANCAKES | THE RECIPE CRITIC
From therecipecritic.com
BUTTERY PANCAKES WITH LEMON AND SUGAR RECIPE - NYT COOKING
From cooking.nytimes.com
SKILLET BLUEBERRY PANCAKE RECIPE - TODAY
From today.com
CHOCOLATE GOOEY BUTTER COOKIES - RECIPE - COOKS.COM
From cooks.com
EASY THIN PANCAKES RECIPE (ENGLISH PANCAKES) - RECIPES.NET
From recipes.net
PAGE NOT FOUND • INSTAGRAM
From instagram.com
HOW TO MAKE DELICATE AND THIN PANCAKES | KING ARTHUR BAKING
From kingarthurbaking.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