HOW TO COOK HOMEMADE PANCAKES RECIPES

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HOW TO MAKE PANCAKES | SIMPLE HOMEMADE PANCAKES RECIPE ...



How to Make Pancakes | Simple Homemade Pancakes Recipe ... image

Flip Food Network Kitchen's recipe for Simple Homemade Pancakes, a traditional brunch treat perfect with melted butter and pure maple syrup.

Provided by Food Network Kitchen

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield About 10-12 pancakes

Number Of Ingredients 8

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 cup buttermilk
1 egg
3 tablespoons melted butter

Steps:

  • In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
  • Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
  • Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.

EGGNOG PANCAKES WITH HOMEMADE VANILLA ... - LET'S DI…



Eggnog Pancakes with Homemade Vanilla ... - Let's Di… image

Made with an eggnog batter, these fluffy pancakes are the perfect holiday breakfast when served with creamy homemade vanilla syrup!

Provided by Danelle

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 15

1 1/2 cups water
1 cup sugar
2 tablespoons cornstarch
1/4 cup butter
1/4 teaspoon salt
1 tablespoon vanilla
1/4 cup heavy cream
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1 teaspoon vanilla
2 tablespoons butter melted
2-2 1/2 cups eggnog

Steps:

  • In a large bowl, whisk together flour, baking powder, salt and nutmeg.
  • In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
  • If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
  • Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
  • Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
  • To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
  • Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.

Nutrition Facts : Calories 485 calories, CarbohydrateContent 65 grams carbohydrates, CholesterolContent 171 milligrams cholesterol, FatContent 19 grams fat, FiberContent 1 grams fiber, ProteinContent 12 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 558 grams sodium, SugarContent 38 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

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  • 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.

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    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.

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    Cook time: 2-3 minutes per batch.

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    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.

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    Prepare Ahead:

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    Freeze: The drop scones freeze well (see tip); defrost and warm through as above.

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