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.
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
FLUFFY PANCAKES
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Nutrition Facts :
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
BASIC PANCAKES
Make and share this Basic Pancakes recipe from Food.com.
Provided by dividend
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, baking powder, sugar, and salt.
- Combine eggs, milk, and oil.
- Add liquid ingredients to dry ingredients, stirring until just moist. Let mixture rest 30 seconds.
- Spoon or pour onto greased, hot griddle or nonstick skillet.
- Cook pancakes on the first side until bubbles appear on the upper surface. Turn over and cook until the bottom is golden.
- You can make a nice variation on these by adding a mashed black banana and 1/2 teaspoon of cinammon to the batter. Yum!
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
FAST AND EASY PANCAKES
Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.
Provided by GERAL1012
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend 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 322.9 calories, Carbohydrate 61.5 g, Cholesterol 68.5 mg, Fat 4.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 309.3 mg, Sugar 29.1 g
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
VERY BASIC PANCAKES
Very simple recipe made with very basic ingredients you'll most likely have in your house. Good for beginner cooks. Easy to follow and edit for individual tastes. Best served with butter, jam or syrup and cream, or lemon and sugar. I sometimes add Banana and honey, mixed berries, or nuts if I get bored. If you want to try getting a little fancy, try folding in egg whites at the end of the mixing process instead of full eggs, or adding a teaspoon or two of baking powder for fluffier pancakes again.
Provided by Ambien.
Categories Breakfast
Time 25m
Yield 10-14 pancakes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pour flour into medium to large mixing bowl, make a well in the center.
- Add eggs, vanilla, and sugar. Add about half the milk.
- Stir the ingredients, slowly adding in the rest of the milk. The amount of milk you should add depends on what type of pancakes you want. The thicker the mixture, the thicker the pancakes.
- Don't be to fussy about having a few lumps, it wont matter to much in the end. Try not to stir the mixture for too long. Quick combining of ingredients is what you're after.
- Place a frying pan over a medium to low heat (adjust according to your own stove).
- Butter the frying pan, and place a spoonful of the mixture into the centre (I use a soup ladel for this, I think it makes it easier), and spread the pancake so it is about a centimetre thick, or less.
- When alot of bubbles begin to appear on the top of the pancake (usually 1-2 minutes, or until the underside is golden brown), flip it over and allow the other side to also brown off for a minute. You can test wether the pancake is cooked by pushing lightly on the centre. If it springs back it is ready.
- Make sure to wipe out and re-butter your frying pan with each pancake cooked.
Nutrition Facts : Calories 435.8, Fat 5.6, SaturatedFat 2.3, Cholesterol 114.3, Sodium 67.3, Carbohydrate 75.4, Fiber 2.5, Sugar 1.3, Protein 14.8
QUICK AND EASY PANCAKES
Golden little pancakes best served warm with your favourite toppings. They come out slightly thinner than typical pancakes; if you'd like them fluffy and thick, increase the flour and baking powder. A middle ground between crepes and pancakes; if you don't use any baking powder, they come out very similarly to crepes and you can use them as wraps for your favorite toppings, or with the baking powder, they're great as traditional flapjacks. Every pancake/waffle lover should have this recipe. If used for waffles, use 2 eggs, 6 tsp sugar, 1 1/3 cups milk, 1 1/3 cups flour, and 3/4 tsp of baking soda 2 1/4 tsp baking powder. Fast, and with only six ingredients, breakfast only gets so much easier. This is my adaptation of various recipes plus my own influence. We had a family recipe for 15 years, but this trumped even that! Hope you enjoy!
Provided by YoungCake
Categories Breakfast
Time 23m
Yield 6-12 Pancakes, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl or mixing jug, whisk together egg, sugar and half of milk (2/3 cup).
- Add the flour and mix throughly.
- Then add remaining milk (2/3 cup) and baking powder. It should be the consistency of thick cream.
- (Optional): Add 1-1/2 tsp oil if you have trouble with sticking.
- Beat until smooth.
- Pour about a soup spoon sized amount onto a pre-heated lightly greased frying pan or griddle (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
- Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side (~45 seconds/side depending on stovetop).
- Remove from pan and pile up on a plate (cover with a paper towel until served).
- Serve with whatever you like and enjoy.
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