PANCAKES MADE WITH CLUB SODA RECIPES

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CLUB SODA PANCAKES RECIPE - FOOD.COM



Club Soda Pancakes Recipe - Food.com image

Super light pancakes and easy to make. I got this recipe from Houston Chronicle newspaper. I like the pancakes because they are thin, not heavy. Note that because of the carbonated club soda the batter cannot be stored but if you make all of the pancakes (or waffles, though I haven't tried this)you can freeze them for later.

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 15 pancakes

Number Of Ingredients 4

2 cups biscuit mix (I use Bisquick)
1 egg
1/2 cup vegetable oil
1 1/2 cups club soda

Steps:

  • Mix ingredients until smooth and blended but don't overbeat.
  • Ladle batter onto a hot griddle or into a waffle iron.

Nutrition Facts : Calories 137.6, FatContent 10.1, SaturatedFatContent 1.7, CholesterolContent 14.4, SodiumContent 213.8, CarbohydrateContent 10.2, FiberContent 0.3, SugarContent 1.9, ProteinContent 1.7

SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - FOOD.COM



Swedish Pancakes With Lingonberry Butter Recipe - Food.com image

Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recipe, as they reminded me of the Swedish pancakes that I had at an International House of Pancakes, years ago. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness-- with a few extra calories. Once in a while, just live it up!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 15 pancakes, 4 serving(s)

Number Of Ingredients 9

2 cups instant flour (see note)
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 jumbo eggs
2 egg yolks, lightly beaten
to avoid a lengthy resting period we used instant flour (Wondra)

Steps:

  • MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
  • COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
  • NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
  • MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Nutrition Facts : Calories 465.1, FatContent 41.4, SaturatedFatContent 24.6, CholesterolContent 302.4, SodiumContent 689.3, CarbohydrateContent 16.9, FiberContent 0, SugarContent 12.8, ProteinContent 8.1

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