PANCAKE TEMPERATURE GRIDDLE RECIPES

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THE BEST EVER PANCAKES RECIPE: HOW TO MAKE IT



The Best Ever Pancakes Recipe: How to Make It image

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

Categories     Breakfast    Brunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

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.

THE BEST SKILLET PANCAKE RECIPE TO COOK IN THE OVEN | KITCHN



The Best Skillet Pancake Recipe to Cook in the Oven | Kitchn image

A step-by-step recipe showing you how to mix, bake, and serve a family-sized pancake to rival any diner-style stack.

Provided by Patty Catalano

Categories     Baked good    Main dish    Pancake    Breakfast    Breakfast sweet    Brunch

Total Time 2400S

Prep Time 600S

Cook Time 1800S

Yield 6

Number Of Ingredients 10

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, divided
1 1/4 cups buttermilk
2 large eggs, separated
1 1/2 cups blueberries, plus more for serving
Maple syrup, for serving

Steps:

  • Heat the oven and skillet to 375°F. Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan in the oven while it heats.
  • Mix the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 baking soda, and 1/2 teaspoon kosher salt together in a large bowl.
  • Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.
  • Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.
  • Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
  • Rest the batter. Set the batter aside for 10 minutes.
  • Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
  • Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.
  • Top with blueberries. Sprinkle 1 1/2 cups blueberries evenly over the pancake batter.
  • Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.
  • Serve the pancake. Cut into wedges and serve with maple syrup and more berries.

Nutrition Facts : SaturatedFatContent 5.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 32.3 g, SugarContent 10.4 g, ServingSize Serves 6, ProteinContent 6.8 g, FatContent 10.1 g, Calories 244 cal, SodiumContent 348.5 mg, FiberContent 1.6 g, CholesterolContent 0 mg

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