FLUFFY PANCAKES RECIPES - BBC GOOD FOOD
Make a stack of light and fluffy pancakes for a weekend treat. Choose from recipes including American-style pancakes, banana pancakes and vegan tofu pancakes.
Provided by Good Food team
Number Of Ingredients 1
MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…
As seen on her BBC series, Classic, Mary Berry's easy-to-follow recipe for drop scones is a perfect brunch dish or tea-time treat.
Provided by Mary Berry
Yield Makes 18-24
Steps:
1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.
4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
Cook time: 2-3 minutes per batch.
Prepare Ahead:
Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.
Freeze: The drop scones freeze well (see tip); defrost and warm through as above.
Mary’s Classic Tip:
* Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.
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FLUFFY PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Breakfast, Brunch
Calories per serving
- 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.
BUTTERMILK PANCAKES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5.0
Total Time 40 minutes
Category Breakfast, Brunch
Calories 270 calories per serving
- In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. , 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 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
PANCAKE RECIPES - BBC GOOD FOOD
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GERMAN PANCAKES RECIPE AKA DUTCH BABY - PRETTY PROVIDENCE
From prettyprovidence.com
Reviews 5.0
Total Time 40 minutes
Category Breakfast
Cuisine American
Calories 337 kcal per serving
- Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.
GERMAN PANCAKES RECIPE AKA DUTCH BABY - PRETTY PROVIDENCE
From prettyprovidence.com
Reviews 5.0
Total Time 40 minutes
Category Breakfast
Cuisine American
Calories 337 kcal per serving
- Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.
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