CAN YOU MAKE PANCAKES IN THE MICROWAVE RECIPES

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BUTTERMILK PANCAKES RECIPE: HOW TO MAKE IT



Buttermilk Pancakes Recipe: How to Make It image

You just can't beat the best buttermilk pancakes for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons baking powder
4 large eggs, room temperature
4 cups buttermilk

Steps:

  • 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.

Nutrition Facts : Calories 270 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 913mg sodium, CarbohydrateContent 48g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

EASY FLUFFY PANCAKES FROM SCRATCH - EASY RECIPES FOR HOME ...



Easy Fluffy Pancakes from Scratch - Easy Recipes for Home ... image

These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 4 servings, 2 pancakes each

Number Of Ingredients 8

1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour
2 tablespoons sugar
1 tablespoon aluminum-free baking powder, see notes for substituting baking soda
1/2 teaspoon of fine sea or table salt or 3/4 teaspoon kosher salt
1 ¼ cups (295 ml) milk, dairy or non-dairy
1 large egg
4 tablespoons unsalted butter, melted, plus more for skillet
1 teaspoon vanilla extract

Steps:

  • Whisk flour, sugar, baking powder, and the salt in a medium bowl.
  • Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
  • Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
  • Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  • Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
  • Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
  • When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

Nutrition Facts : ServingSize 1 pancake, Calories 184, ProteinContent 4.5g, CarbohydrateContent 23.8g, FiberContent 0.7g, SugarContent 5.2g, FatContent 7.8g, SaturatedFatContent 4.5g, CholesterolContent 42.3mg, SodiumContent 173.5mg

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