HOW TO MAKE ACORN PANCAKES RECIPES

Name: The Easiest Pancake Recipe Ever, As Perfected by Our Test Kitchen
Prep time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 c. all-purpose flour; 2 tbsp. sugar; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 1 1/4 c. milk or buttermilk; 3 tbsp. butter, melted; 1 large egg; vegetable oil for brushing pan

BEST PANCAKE RECIPE - HOW TO MAKE EASIEST PANCAKES EVER

Best Pancake Recipe - How to Make Easiest Pancakes Ever image

A boxed mix might seem like the easy way to make pancakes, but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. This best-ever fluffy pancake recipe is a classic for a few reasons: It's quick, versatile, and best of all, a hit with kids and adults alike.

Provided by The Good Housekeeping Test Kitchen

Categories vegetarian brunch Father's Day feed a crowd Mother's Day breakfast brunch main dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 c. all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk or buttermilk
3 tbsp. butter, melted
1 large egg
vegetable oil for brushing pan

Steps:

In large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; stir until flour is moistened. Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven. Repeat with remaining batter, brushing griddle with more oil if necessary.

Nutrition Facts : Calories 400 calories

ROASTED ACORN SQUASH RECIPE - NYT COOKING

Roasted Acorn Squash Recipe - NYT Cooking image

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.

Provided by Tara Parker-Pope

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil, plus more for greasing the pan
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
Cut each squash half crosswise into 2 slices, each 1-inch thick.
Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 36 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 154 milligrams, SugarContent 9 grams

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