BAKED PANCAKES
I found this a while ago and I love it. Perfect, easy breakfast.
Provided by cinders
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
- Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
- Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 33.4 g, Cholesterol 236.7 mg, Fat 23.8 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 13.3 g, Sodium 509.1 mg, Sugar 9.2 g
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.
VEGETABLE PANCAKES
Make and share this Vegetable Pancakes recipe from Food.com.
Provided by JoJoStar
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a mixing bowl stir together the flour, baking powder, salt and pepper.
- In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
- Add this to the dry ingredients and stir until combined.
- Using a large skillet, heat 1 tablespoon of oil over medium heat.
- Pour the batter by tablespoons into the pan, making a few pancakes at a time.
- Cook about 2 minutes on each side and golden brown.
- Add the remaining oil to the pan as needed.
- Serve immediately.
Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2
VEGAN PANCAKES
You don't need eggs and dairy for super-fluffy pancakes-the extra baking powder in this recipe helps with that. We love the flavor and tenderness that coconut oil gives these easy-to-make pancakes.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings (about 12 pancakes)
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps). Add the soy milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps).
- Heat a nonstick griddle or large nonstick skillet over medium-low heat. Add 1 teaspoon of the vegetable oil. Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes. Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning). Repeat with the remaining vegetable oil and batter. Transfer the cooked pancakes to the oven to keep warm. Serve 2 per person with maple syrup, nut butter, jam or your favorite topping.
Nutrition Facts : Calories 340 calorie, Fat 16 grams, SaturatedFat 12 grams, Sodium 660 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 6 grams, Sugar 8 grams
VEGGIE PANCAKES
Looking for a terrific anytime meal? Then check out these vegetable pancakes made using Original Bisquick® mix. Have breakfast, lunch or dinner ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.
- In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.
- Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 120 mg, Fat 3, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 12 g, TransFat 1 1/2 g
PERFECT VEGETABLE PANCAKES
My version of Paula Deen's vegetable pancakes. A tasty side dish that was quickly gobbled up by my cousins two very young children.
Provided by Debbwl
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
- In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
- Spray a large skillet with cooking spray and warm over medium heat.
- Pour the batter by tablespoons into the pan, making a few pancakes at a time.
- Cook about 2 minutes on each side and golden brown.
- Respray pan with cooking spray as needed.
- Serve pancakes at once.
VEGETABLE OVEN PANCAKE
This fluffy oven pancake full of fresh and healthy veggies makes a great lunch or light supper! From "Taste of Home's Prize Winning Recipes Clip-N-Keep Recipe Card Collection" (submitted by Mirien Church).
Provided by loof751
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted.
- Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter.
- In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.
- Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown.
- While the pancake is cooking, cook the broccoli, green pepper, tomato, and onion in the 2 tablespoons water for 8 to 10 minutes until tender-crisp. Drain well.
- Toss with pepper and remaining 1/4 teaspoon of salt.
- Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese.
- Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted.
- Serve immediately.
OVEN PANCAKES
Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything.
Provided by Jennifer Madigan
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
- Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
- Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 264 calories, Carbohydrate 25.8 g, Cholesterol 154.3 mg, Fat 14.5 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 136.4 mg, Sugar 9.8 g
VEGETABLE PANCAKES
I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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