CANOLA OIL IN PANCAKES RECIPES
PANCAKES RECIPE - FOOD.COM
These are the BEST pancakes I have ever made. They are so fluffy and taste just like the ones you get from a restaurant for breakfast. They taste best with ice-cream and maple syrup. If you don't have vegetable oil, canola oil is fine, but make sure to NOT use olive oil. as it gives a horrible flavour. Also if you dont have buttermilk, use normal milk with a few teaspoons of vinegar or lemon juice. My trick to making the pancakes thick and fluffy is to not spread out the batter once it is in the pan, otherwise they turn out rubbery.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs, milk and oil in a large bowl.
- In a seperate bowl sift baking powder, bicarb soda, sugar and flour.
- Add dry ingredients to wet and whisk until well combined.
- Heat a non-stick frypan over moderate heat and spray lightly with cooking spray, or melt 1/2 tsp of butter in the pan instead.
- Pour in 1/4 of the mixture and cook until bubbles appear on the top, and flip.
- Cook the other side until golden brown.
- Repeat with remaining mixture.
- Serve.
Nutrition Facts : Calories 720.2, FatContent 31.7, SaturatedFatContent 5.3, CholesterolContent 99.1, SodiumContent 1008.9, CarbohydrateContent 92.7, FiberContent 2.1, SugarContent 32.6, ProteinContent 16.3
BLUEBERRY PANCAKES RECIPE | EATINGWELL
This healthy whole-grain blueberry pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds.
Provided by Stacy Fraser
Categories Healthy Blueberry Pancakes Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Stir in blueberries. Resist overmixing--it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Nutrition Facts : Calories 174.3 calories, CarbohydrateContent 26.9 g, CholesterolContent 28.7 mg, FatContent 5.2 g, FiberContent 3.1 g, ProteinContent 6.2 g, SaturatedFatContent 0.8 g, SodiumContent 377.5 mg, SugarContent 6.5 g
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