Homemade pancakes?!
Answers: whats your favorite recipe?
these are absolutely DELICIOUS!!!
Chocolate Chip Banana Pancakes
1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/4 cups milk
1/2 cup bananas, mashed (about 2 large bananas)
1 egg, lighty beaten
1 teaspoon vanilla
1/2 cup chocolate chips, divided
1. Combine flour, sugar, baking powder and cinnamon in a large bowl.
2. After mixing well stir in milk, banana, egg and vanilla.
3. Fold in 1/4 cup chocolate chips.
4. Heat a griddle, sprayed with oil on medium heat. Pour btter onto griddle making 3 inch rounds.
5. Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
6. Prepare remaning pancake batter as directed adding more spray if needed.
7. Place on indivdual plates and sprinkle with remaining chocolate chips.
Blueberry pancakes mmmm!!
The one in Joy of Cooking for buttermilk pancakes. Sorry - I can't find it online and my cookbook is elsewhere.
mmm ... i like buttermilk pancakes ...
2 cups buttermilk
1 cup all-purpose flour
1 egg
1 tsp baking soda
1/2 tsp salt
Mix all ingredients well in small mixing bowl. Pour by spoonfuls onto hot, oiled griddle. Cook until batter is bubbly. Turn over. Serve immediately and top with butter.
**sometimes I like to add bananas or chocolate chips**
I just like plain old pancakes and use a simple recipe. Sometimes I add chocolate chips and I use peanut butter instead of butter :)
Pancake batter
1 egg
3/4 cup milk
2 tablespoons margarine , melted
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
Directions
1Beat egg until fluffy.
2Add milk and melted margarine.
3Add dry ingredients and mix well.
4Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7When bubbles appear on surface and begin to break, turn over and cook the other side.
FAVORITE BANANA PANCAKES
--don't limit yourself: blueberries, strawberries, and nectarines all taste equally delicious. Try lightly toasting the pecans for a decidedly adult flavor, or substitute chopped walnuts.
2 large eggs
2 cups buttermilk
1 stick unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 cup diced bananas (3 large)
1/2 cup finely chopped pecans
Nonstick cooking spray or 2 tablespoons unsalted butter
In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
In a small bowl, mix the flour, sugar, baking soda, and salt together.
Add the dry ingredients to the wet ingredients, stirring until just combined — don't worry if there are a few lumps. Stir in the bananas and pecans.
Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.
Tip: These pancakes freeze well and make an "instant" flavor-packed breakfast. Place the pancakes in groups of 3 in individual plastic freezer bags. Just reheat them in your toaster oven or microwave.
1/2 pint milk
4 oz flour
1 egg
pinch of salt
Beat all the ingredients together to form a thin batter (should be like double cream)
Heat the frying pan and add a little lard (or dripping). When the fat has melted, pour in a ladleful of batter and swish it around until it covers the bottom of the frying pan.
Spinkle some raisins onto the pancake and flip it over.
The pancakes only take a couple of seconds to cook. When cooked, dust with caster sugar and a squeeze some fresh lemon juice onto them before rolling them up and eating them.
Yum Yum