ORIGINAL PANCAKE RECIPES

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FLUFFY PANCAKES RECIPE | ALLRECIPES



Fluffy Pancakes Recipe | Allrecipes image

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.

Provided by kris

Categories     Pancakes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 pancakes

Number Of Ingredients 10

¾ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Steps:

  • Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 230.4 calories, CarbohydrateContent 32.7 g, CholesterolContent 65.4 mg, FatContent 8.2 g, FiberContent 0.8 g, ProteinContent 6.4 g, SaturatedFatContent 4.7 g, SodiumContent 649.6 mg, SugarContent 8.6 g

SOCCA (FARINATA) RECIPE - NYT COOKING



Socca (Farinata) Recipe - NYT Cooking image

This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata). It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it’s baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that’s no problem. They’re nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.

Provided by Mark Bittman

Total Time 45 minutes

Yield 4 to 6 appetizer servings

Number Of Ingredients 6

1 cup chickpea flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced
2 teaspoons chopped fresh rosemary

Steps:

  • Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
  • Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
  • Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
  • Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Nutrition Facts : @context http//schema.org, Calories 165, UnsaturatedFatContent 10 grams, CarbohydrateContent 10 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 92 milligrams, SugarContent 2 grams

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