TEST KITCHEN PANCAKE RECIPE RECIPES

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EASY PANCAKES | AMERICA'S TEST KITCHEN



Easy Pancakes | America's Test Kitchen image

Put down the box mix. You've got everything you need to make tall, fluffy pancakes in minutes.

Provided by America's Test Kitchen

Yield Makes sixteen 4-inch pancakes; Serves 4 to 6

AMERICA'S TEST KITCHEN PANCAKES - 500,000+ RECIPES, MEAL ...



America's Test Kitchen pancakes - 500,000+ Recipes, Meal ... image

"Haven't tried this one yet, but the America Test Kitchen is the best so should be good"

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

2 cups milk
1 Tablespoon lemon juice
1 whole egg -- beaten
3 Tablespoons butter -- melted
DRY INGREDIENTS:
2 cups unbleached flour (HEB low protein flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar

Steps:

  • " Mix the milk and lemon juice together in a 2 cup glass measure and let sit for a few minutes to thicken. Mix all the dry ingredients together and make a well in center. Pour the wet ingredients into the well. Beat just until the batter is still lumpy and a few streaks of flour remain. (If you have a perfectly smooth batter, it will create tough pancakes) Heat skillet for 5 minutes on medium heat. Try one heaping T. of batter in pan to make sure it is rising properly and fluffy. If it is o.k., then use about 1/4 cup per pancake. Let the pancakes cook until bubbles form and start to break. Then flip over. If adding blueberries or other fruit, add after flipping. Cook on each side about 1 1/2 - 2 minutes. When brown on both sides, they are done."

Nutrition Facts : Calories 320 calories, FatContent 1.2378 g, CarbohydrateContent 69.5658125015793 g, CholesterolContent 2.44 mg, FiberContent 1.92135003039855 g, ProteinContent 7.57615000006954 g, SaturatedFatContent 0.48761 g, ServingSize 1 1 Serving (123g), SodiumContent 353.020250000183 mg, SugarContent 67.6444624711807 g, TransFatContent 0.228575 g

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