SMALL BATCH PANCAKES
These Small Batch Pancakes are perfect for breakfast or dinner or whenever that pancake craving hits!
Provided by Leigh Anne Wilkes
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a bowl, forming a well in the middle.
- Combine wet ingredients in a bowl.
- Pour wet ingredients into dry and stir until just combined. Batter will be lumpy.
- Let batter rest for 10 minutes.
- Using a cookie or muffin scoop, pour batter onto a hot, lightly greased griddle.
- Cook until bubbles form. Flip pancakes and finish cooking.
Nutrition Facts : Calories 178 kcal, Carbohydrate 19 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 32 mg, Sodium 339 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SMALL BATCH BUTTERMILK PANCAKES
Learn how to make a small batch of buttermilk pancakes with just 7 simple ingredients we all have at home! The perfect quick back-to-school breakfast for the kids or a great weekend treat!
Provided by Marzia
Categories Breakfast & Brunch
Time 25m
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, sugar, salt, and baking soda. Use a whisk to mix until just combined. Spread the flour mixture onto the corners of the bowl essentially creating a well in the center.
- Crack an egg into the well and pour the buttermilk and melted butter on top of the egg. Using a rubber spatula break the egg yolk and stir to combine. DO NOT OVERMIX. A few small clumps are okay, you just want to work out the major flour pockets.
- Heat a griddle or nonstick skillet over medium high heat. Once hot, you can spray with cooking spray fit you'd like, I usually skip it and go straight with the batter. Using a 1/3 cup measuring cup, pour the batter into the skillet.
- Allow the pancakes to cook about 1-2 minutes per side or about 3-4 minutes total. Repeat with the remaining batter.
- Serve the pancakes topped with pancake or maple syrup and a ton of fresh berries, granola or sliced almonds! YUMMY!
OLD-FASHIONED CORNMEAL PANCAKES (SMALL BATCH)
These are the cornbread pancakes that my family has enjoyed for many generations. We never ate them with syrup, though. As soon as they came out of the cast iron skillet, they were smeared with butter and eaten with dinner. Dad especially loved to eat the leftover ones torn up and put it in a big glass of buttermilk. It was one of his favorite evening snacks.
Provided by Teresa G. @sokygal
Categories Savory Breads
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the flour, cornmeal, sugar and salt. Set aside.
- In a measuring cup, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
- In a small bowl or cup, beat egg and the water with a fork or small whisk. Melt butter. Set aside.
- Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
- While skillet is heating, add milk, egg mixture and melted butter to dry meal mixture; stir until well combined, but still has a few small lumps. Be careful not to over-mix (to avoid a tough corn cake.)
- Use a large spoon to drop batter onto hot skillet to form pancakes; fry until bubbles begin to appear on top, then flip to fry until pancake is cooked through and golden brown (about 30 seconds or so, depending on how hot your skillet is.)
- Remove to paper towel; repeat with remaining batter.
- Store leftovers in zipper bag at room temperature up to 3 days. Recipe may be doubled. You may substitute 1/2 cup buttermilk for the milk and vinegar.
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