RED PANKA RECIPES

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CLASSIC PANCAKES RECIPE - BETTYCROCKER.COM



Classic Pancakes Recipe - BettyCrocker.com image

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

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

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

JAPANESE RED BEAN PANCAKE (DORAYAKI) | ASIAN INSPIRATIONS



Japanese Red Bean Pancake (Dorayaki) | Asian Inspirations image

Dorayaki consists of a pancake-like sandwich with a sweet red bean paste as an earthy filling. A great dish for breakfast or as a snack, try making Japanese Pancakes now! Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 1 minutes55S

Prep Time 45S

Yield 3-4

Number Of Ingredients 8

4 large eggs
¾ cup granulated white sugar
1½ tbsp honey
160g all-purpose flour
1 tsp baking powder
1-2 tbsp water
1 tsp vegetable oil (to cook)
520g red bean paste

Steps:

  • To Prepare Whisk together eggs, sugar and honey in a large bowl or until the mixture becomes fluffy. In a large bowl, sift the flour and baking powder. Combine. Leave in the fridge for about 15 mins. Add 1 tbsp of water to the batter. If the consistency is still too dry, add a little bit more water and mix. Over low-medium heat, heat a large frying pan (non-stick). Pour some vegetable oil on the pan. Remove the oil from the pan using a paper towel. Use a ladle to scoop some of the batter (ensure that you stay consistent with this measurement) and pour into the pan to form small pancakes. Once the pancake starts to bubble, the pancake should be flipped onto the other side. Set aside the cooked pancakes on a plate ensuring that they remain covered to avoid being dried out. Continue making the pancakes. Do not oil the pan again. To assemble the dorayaki, scoop some of the red bean paste onto the one pancake, focusing the filling in the middle. Place another pancake on top. Serve the dorayaki.

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