PANCAKE RECIPE VARIATIONS RECIPES
THE BEST EVER PANCAKES RECIPE: HOW TO MAKE IT
I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. —James Schend, Culinary Deputy Editor, Taste of Home
Provided by Taste of Home
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 45g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 10g protein.
CLASSIC PANCAKES RECIPE - BETTYCROCKER.COM
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they’re hearty and have a delicious buttery syrup on top.
Provided by Betty Crocker Kitchens
Total Time 15 minutes
Prep Time 15 minutes
Yield 9
Number Of Ingredients 7
Steps:
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Nutrition Facts : FatContent 1/2 , ServingSize 1 Pancake, TransFatContent 0 g
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Reviews 1
Calories 1548 per serving
Reviews 1
Calories 1548 per serving
- In a medium bowl, mix flour, baking pwdr, salt and sugar. In a small bowl, beat Large eggs, lowfat milk and butter or possibly margarine. Add in to flour mix. Allow to stand abut 5 min. Pour by spoonfuls onto warm lightly greased skillet or possibly griddle. Cook till bubbles break on top. Turn and cook till underside is golden brown This recipe yields 15 pancakes. Variations:o Apple Pancakes: Add in 1 c. finely minced, peeled apple o Bacon Pancakes: Add in 3/4 c. cooked, liquid removed and crumbled bacon. o Banana Pancakes: Add in 1 large or possibly 2 small minced bananas. o Blueberry Pancakes: Add in 1 c. fresh or possibly frzn blueberries. o Chocolate Pancakes: Increase sugar to 1/3 c. and add in 1 square melted unsweetened chocolate. o Nut Pancakes: Add in 1/4 c. minced peanuts, pecans, walnuts or possibly filberts. o Pineapple Pancakes: Add in 1 c. crushed pineapple, well liquid removed. o Whole Wheat Pancakes: Substitute 1 c. whole wheat flour for 1 c. white flour. Description: "With this master recipe, there is no end to the pancake varieties you can create." Yield: 15 pancakes
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