Special Pancakes Batter Cakes Recipes

CAKE MIX PANCAKES

Steps:

• In a large bowl, mix the cake mix, flour, eggs, milk and oil together until combined and smooth.
• Heat a griddle to medium high heat and spray with cooking spray so the pancakes flip easily.
• Scoop a ladle of batter onto the pan and cook until the top of the batter starts to bubble.
• Flip the pancake and cook for another minute on the other side until cooked all the way through.
• Continue until all of the batter is used.

GRAMMA'S GRIDDLE CAKES + VIDEO

Steps:

• In a large bowl whisk together the dry ingredients. In another bowl, whisk together the wet ingredients to thoroughly beat the egg. Pour the wet ingredients into the dry and stir to mix. Allow to rest a minute or two.
• Heat a cast iron or non-stick skillet over medium heat. Coat pan with cooking spray or a dab of butter. (See Note 2). Use paper towel to wipe the butter and coat bottom of skillet.
• Pour 1/3 cup batter into the middle of the skillet. I use a 1/3 cup measure as we want a 1/4 cup batter per pancake and not all pours out as batter is thick (See Note 3).
• Look for bubbles to rise to the pancake surface, flip and cook the other side until golden brown.
• Remove and keep warm.
• Serve with butter, syrup of choice and fruit.

GOOD OLD FASHIONED PANCAKES

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.

SPECIAL PANCAKES (BATTER CAKES)

Steps:

• Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
• In a large bowl, combine the bread cubes, flour, sugar and baking powder.
• In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
• Let mixture stand for 5 minutes.
• Stir mixture well, breaking up some of the cubes.
• Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
• Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
• Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
• With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.

EASY BASIC PANCAKES

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.

SPECIAL PANCAKES

Steps:

• Beat egg whites until stiff, set aside.
• Beat egg yolks until thick and creamy.
• Add to cottage cheese and dairy sour cream.
• Blend thoroughly.
• Resift flour with dry ingredients.
• Add to cottage cheese mixture.
• Gently fold in beaten egg whites.
• Heat lightly buttered griddle or frying pan.
• Drop batter by spoonfuls and cook until bubbly.
• Turn and brown the other side.

BIRTHDAY CAKE PANCAKES

Steps:

• Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles., On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes. , Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.