Down Home Cornhusker Tokyo Pancakes Recipes

DOWN HOME PANCAKES

Down Home Pancakes image

This recipe was found in the As You Like It Cookbook, 2001 along with its vegan counterpart! We find them very satisfying when topped with a simple, not too sweet, homemade fruit sauce like blueberries!

Provided by Sydney Mike

Categories < 15 Mins

Time 13m

Yield 8 pancakes, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup oat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup water
3/4 cup milk
1 medium egg
1 tablespoon pure maple syrup
1 tablespoon unsalted butter, softened
2 tablespoons canola oil

Steps:

In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
In another mixing bowl, whisk together the water, milk, egg, maple syrup & butter, blending well.
Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
Heat the oil in a large frying pan over medium heat.
For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
Serve hot with the topping of your choice.

Nutrition Facts : Calories 714.5, Fat 28, SaturatedFat 8, Cholesterol 109.9, Sodium 1055.3, Carbohydrate 101.5, Fiber 11, Sugar 7.3, Protein 20.8

FLUFFY JAPANESE PANCAKES RECIPE BY TASTY

Fluffy Japanese Pancakes Recipe by Tasty image

Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry

Provided by Alvin Zhou

Categories Breakfast

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
butter, to serve
syrup, to serve
1 cup assorted berry, to serve

Steps:

Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams

GOOD OLD FASHIONED PANCAKES

Good Old Fashioned Pancakes image

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

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

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

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