Any Good Classic Pancake Recipe!?!?!
Answers: Thank You!
little stefy's little pancak's!
Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Fluffy Pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups milk
3 tablespoons vegetable oil
1 egg
Directions
Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).
Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).
Mix liquid ingredients into dry ingredients. DO NOT OVER MIX
Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.
Cook until golden brown.
Serve with butter and syrup or your favorite topping.
Honey-Cinnamon Syrup
3/4 cup honey
1/2 cup butter or margarine
1/2 teaspoon ground cinnamon
Pancakes
2 cups Original Bisquick? mix
1 cup milk
2 tablespoons honey
1 egg
1. In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
2. Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
3. In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
4. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
I used to make pancakes from scratch but recently I've switched to Maple Grove Farms Honey Buckwheat Mix. This isn't an ad for them just my honest opinion and I'll tell you why:
1. Ease of course. Add water, egg, oil and that's it!
2. Consistency. I've found that from scratch as your baking power/soda ages your pancakes get flatter. if you don't make them often who's going to run out to the store in the middle of making pancakes when you discover its gone bad?
3. I like wheat/buckwheat in my pancakes it adds fiber and flavor. Trying to do this from scratch is a tricky proposition to get the right wheat to flour ration. Its easy to add too much wheat and then your pancakes are dry and gritty. Mix gets the ratio right everytime.
4. its easy to make small portions if your just cooking for yourself and or your partner.
I can't taste any difference between scratch and a quality mix so why put yourself through all the trouble. My mom would never buy mix so she never has the time for pancakes while I enjoy the anytime I want even during the work week.
I make mine from a box and put blueberries in them, sorry hehe good luck!
Featherlight Yogurt Pancakes
2 c Flour
2 ts Baking powder
1 ts Baking soda
1 tb Sugar
1 ts Salt
1 c Plain yogurt
1 1/4 c Milk
2 Eggs; slightly beaten
1/4 c Melted butter or margarine
Sift together flour, baking powder, soda, sugar, and salt. Combine yogurt,
milk, and eggs. Stir in butter. Pour liquids into flour mixture, mixing
just until dampened. Pour 1/4 cup batter on hot greased griddle for each
pancake. Makes 16 pancakes, 4 1/2 inches.
Good Old Fashioned Pancakes.
These Are so easy and simple but they taste absolutley amazing!! Old time classic Favorite of my family.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.