NO MILK PANCAKES
These stacks are so fluffy and flavorful, you'll never make pancakes the traditional way again. The acidity in the orange juice helps boost the baking soda's power for an airy texture, and its flavor complements the vanilla.
Provided by Food Network Kitchen
Time 35m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
- Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
- Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.
PANCAKES WITHOUT MILK
No milk? No problem! This recipe for pancakes without milk uses water instead and still yields a fluffy and delicious stack.
Provided by Laura Fuentes
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the water, egg, butter, and vanilla extract. Mix with a whisk or fork until smooth.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
- Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.
Nutrition Facts : ServingSize 2 pancakes, Calories 158 calories, Sugar 3.9g, Sodium 239.6mg, Fat 0.4g, SaturatedFat 0.1g, Carbohydrate 35.7g, Fiber 1.2g, Protein 3.9g, Cholesterol 0mg
NO MILK IN THE HOUSE-MELT IN YOUR MOUTH PANCAKES
Light, fluffy melt-in your mouth pancakes when there is no milk in the house. Serve with your favorite syrup or jelly.
Provided by Helene G
Categories Breads
Time 13m
Yield 12-16 pancakes
Number Of Ingredients 8
Steps:
- Stir all ingredients except blueberries in a 4 cup measuring cup. Melt 1 to 2 tablespoons butter unto heated grill or flat frypan. Pour 3 to 4 pancakes on melted butter then sprinkle fresh blueberries on uncooked side of pancake. When edges turn slightly brown flip once only and cook until golden brown. Serve with syrup, jelly or powdered sugar. YUMMY!
Nutrition Facts : Calories 105.2, Fat 4, SaturatedFat 1.1, Cholesterol 41.3, Sodium 329.5, Carbohydrate 14.3, Fiber 0.4, Sugar 3.5, Protein 2.8
ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES
You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy. Recipe Source: Bisquick Baking
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F;.
- grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
- To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Nutrition Facts : Calories 181.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 51.4, Sodium 447.4, Carbohydrate 23.9, Fiber 0.7, Sugar 5.4, Protein 5.1
ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES
You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 1/2 g
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