FLUFFY PANCAKES RECIPE | ALLRECIPES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Pancakes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, CarbohydrateContent 32.7 g, CholesterolContent 65.4 mg, FatContent 8.2 g, FiberContent 0.8 g, ProteinContent 6.4 g, SaturatedFatContent 4.7 g, SodiumContent 649.6 mg, SugarContent 8.6 g
BROWNIE BATTER WAFFLES RECIPE - BETTYCROCKER.COM
Blogger Angie McGowan of Eclectic Recipes shares a fun breakfast idea for brownie lovers.
Provided by Angie McGowan
Total Time 25 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
- Pour slightly less than 3/4 cup batter onto center of hot waffle maker. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
- Serve waffles topped with whipped cream and strawberries.
Nutrition Facts : ServingSize 1 Serving
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Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – we’re not trying to warm it up. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
Preheat the oven to 180°C/fan 160°C. Spray a brownie tin (approx. 18cm x 23cm) with cooking oil.
Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and leave it in the fridge overnight.
Pour the batter into the prepared brownie tin and spread out evenly. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
Bake in the oven for 10-15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, they are ready. Remove from the oven and cut into squares. Dust with icing sugar and serve.
These are great on the go, but you can also freeze any leftover squares in clingfilm.
BROWNIE BATTER WAFFLES RECIPE - BETTYCROCKER.COM
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Total Time 25 minutes
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Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – we’re not trying to warm it up. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
Preheat the oven to 180°C/fan 160°C. Spray a brownie tin (approx. 18cm x 23cm) with cooking oil.
Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and leave it in the fridge overnight.
Pour the batter into the prepared brownie tin and spread out evenly. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
Bake in the oven for 10-15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, they are ready. Remove from the oven and cut into squares. Dust with icing sugar and serve.
These are great on the go, but you can also freeze any leftover squares in clingfilm.
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Total Time 1 hours 40 minutes
Category Breakfast, Brunch
Calories 174 calories per serving
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