EASY FLUFFY PANCAKES FROM SCRATCH - EASY RECIPES FOR HO…
These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 servings, 2 pancakes each
Number Of Ingredients 8
Steps:
- Whisk flour, sugar, baking powder, and the salt in a medium bowl.
- Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
- Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
- Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
Nutrition Facts : ServingSize 1 pancake, Calories 184, ProteinContent 4.5g, CarbohydrateContent 23.8g, FiberContent 0.7g, SugarContent 5.2g, FatContent 7.8g, SaturatedFatContent 4.5g, CholesterolContent 42.3mg, SodiumContent 173.5mg
EASY FLUFFY BUCKWHEAT PANCAKES - INSPIRED TASTE
These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use a 50% buckwheat to 50% all-purpose flour blend. The 50-50 blend will make fluffier, more tender pancakes. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below. We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 servings, 2 pancakes each
Number Of Ingredients 9
Steps:
- In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
- Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
- Whisk the egg and vanilla into the milk.
- Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.
- Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.
Nutrition Facts : ServingSize 2 pancakes, Calories 312, FatContent 14.2g, SaturatedFatContent 7.9g, CholesterolContent 78.6mg, SodiumContent 583.2mg, CarbohydrateContent 40.5g, FiberContent 4.5g, SugarContent 8.4g, ProteinContent 10g
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