M-O-M PANCAKES
This recipe makes a hearty filling pancake that is full of nutrition. You can used the flavored malt-o-meal instead but you may want to omit or cut back on the molasses and cinnamon. Optionally you can add fruit and or nuts to these.
Provided by Nyteglori
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Combine dry ingredients and liquid ingredients in separate bowls.
- Add liquid mixture to dry mixture, stirring until combined. Let set for 5 minutes.
- Pour 1/4 cup batter onto hot non-stick griddle. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned.
Nutrition Facts : Calories 86.6, Fat 2.1, SaturatedFat 1.1, Cholesterol 22.8, Sodium 259.2, Carbohydrate 13.6, Fiber 1.7, Sugar 2.2, Protein 3.9
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
HOMEMADE PANCAKES
This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!
Provided by stephkarate1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Mix flour, milk, egg, butter, sugar, baking powder, and salt together.
- Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 17.3 g, Cholesterol 30.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 374.5 mg, Sugar 2.8 g
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
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
GRAMMA MOMO'S WW PANCAKES
This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way.
Provided by IAgardener55
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
- Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 62 calories, Carbohydrate 11.5 g, Cholesterol 16.3 mg, Fat 1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 142.9 mg, Sugar 4.1 g
MAMON (SPONGE CAKES)
These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
- Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
- Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 269.2 mg, Sugar 19.4 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
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