How do i make pancakes.?!
i like really wanted chocolate chip pancakes for dinner!.
but i'm only fourteen and i'm not really experianced with cooking and pancakes seem kind of hard from scratch!.
could someone help me with that and then how to like cook them !?Www@FoodAQ@Com
but i'm only fourteen and i'm not really experianced with cooking and pancakes seem kind of hard from scratch!.
could someone help me with that and then how to like cook them !?Www@FoodAQ@Com
Answers:
This is a really great recipe that i use all the time and it's very easy! :)
PANCAKES:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs
1 1/4 cups milk
1/2 teaspoon pure vanilla extract
3 tablespoons butter plus more as needed
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg!.
In another bowl, beat the eggs and then whisk in the milk and vanilla!.
Melt the butter
Whisk the butter into the milk mixture!. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed!.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake!. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart!. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes!. Flip with a spatula and cook about 1 minute more on the second side!. Serve immediately or transfer to a platter and cover loosely with foil to keep warm!. Repeat with the remaining batter, adding more butter (or just cooking spray) to the skillet as needed!.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc!. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings!.
* If you have any questions while making this, please feel free to ask me :) Hope that helps!Www@FoodAQ@Com
PANCAKES:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs
1 1/4 cups milk
1/2 teaspoon pure vanilla extract
3 tablespoons butter plus more as needed
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg!.
In another bowl, beat the eggs and then whisk in the milk and vanilla!.
Melt the butter
Whisk the butter into the milk mixture!. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed!.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake!. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart!. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes!. Flip with a spatula and cook about 1 minute more on the second side!. Serve immediately or transfer to a platter and cover loosely with foil to keep warm!. Repeat with the remaining batter, adding more butter (or just cooking spray) to the skillet as needed!.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc!. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings!.
* If you have any questions while making this, please feel free to ask me :) Hope that helps!Www@FoodAQ@Com
It depends on if you have pancake mix that is already made or you are making them from scratch!. Because most people have instant pancake mix and all you have to do is add water and your chocolate chips then read the instructions on the box(they are the same instructions that follow)!. If you are making them from scratch from flour then add some eggs and some milk and the chips and use a fork to mix it all up in a bowl and then put a pan on the stove and put butter or cooking oil on the pan so the pancakes dont stick and just put some of the mix into pancake sizes on the pan on the stove and wait for the tops to start bubbling a little so you know when its getting brown underneath and then flip it when its ready and cook the other side the same way and then just put them on a plate, add butter, syrup and enjoy!.Www@FoodAQ@Com
If you want a southern recipe for pancakes!.!.!.!.depending on how many you want to make!.!.!. 1 cup flour (self rising), 1 egg, and 1/2 cup milk!.!.!.!.stir all ingredients together!. If the batter is still thick add just a little bit more milk and stir until the batter gets to the consistency that it will pour out of your bowl and not be too soupy looking!.!.!. preheat your frying pan!. You can use butter or pam!.!.!.depending on your preference!. I use butter!. Once the pan melts the butter add your batter!.!.!.!.when the pancake begans to show bubbles all over it add your chocolate chips to the top!.!.!.!.if you mix them in the batter they will burn before your pancake is ready!.!.!.When you see the bubbles on the pancake and have added your Choc!. chips flip it over!. Make sure your stove heat is turned down a little to keep from burning your chips/pancake!. Once the pancake is done!. Start over!.!.!.only you need to watch how hot the pan is because the second and third pancakes will cook alot faster if you don't control your heat cycle!. Hope this helps!.!.!.enjoy!.!.!.!.!.Www@FoodAQ@Com
It's always best to use a mix!.!.!.but if you don't have any, here goes: measure 1 cup flour, 2 Tbsp!. Baking Soda, 1/4 tsp!. salt in a mixing bowl, add 2 eggs well beaten and up to 1 cup milk ( depending on the consistency you need)!. Prepare a griddle pan with a pat of butter and a few drops of vege!. oil ( so butter won't burn), on med!. temp!. spoon batter onto griddle, allow bubbles to form, then turn!. When done, remove to a plate and serve with additional butter and syrup!. Add choc!. chips or whatever just before turning!. That's it!Www@FoodAQ@Com
buy a box of pancake mix, read the directions!.
just add chocolate chips into the batter and mix before cooking!.
or once you've put it on the pan to start cooking, add the chocolate chips into the pancake!.Www@FoodAQ@Com
just add chocolate chips into the batter and mix before cooking!.
or once you've put it on the pan to start cooking, add the chocolate chips into the pancake!.Www@FoodAQ@Com
haha omg
im 14 and ive known how to make pancakes since i was 8 lol
i actually just made them!
its easy read the instructions on the box or make it from scratchWww@FoodAQ@Com
im 14 and ive known how to make pancakes since i was 8 lol
i actually just made them!
its easy read the instructions on the box or make it from scratchWww@FoodAQ@Com
go online, i think you need- eggs flour milk and other stuff i hope this helped!. im positive it didnt though thats kidna why i posted it anyway :PWww@FoodAQ@Com
just buy a box of the mix fron the store and read the directiond like la duh hahahWww@FoodAQ@Com
it's called pancake mixWww@FoodAQ@Com
Perfect Pancakes
By: Jennifer Anderson
The modern pancake has improved in taste and texture since the early days when our ancestors mashed up grains and water and baked the mixture on hot rocks!.
More Advice & Recipes
Tips for Better Pancakes
Complete Collection of Pancake Recipes
Syrup Recipes
Pancakes were one of the earliest forms of bread, and thousands of years later they are a cornerstone of weekend breakfasts the world over!. While it's easy to make pretty good pancakes, you can go a little further and achieve perfect pancakes with just a few simple moves!. If you crave pancakes that are light and fluffy on the inside and golden brown on the outside with just the faintest hint of crispness, we can help you flip these flapjacks out of your dreams and onto your plate!.
It's All in the Mix
First, combine dry ingredients thoroughly, breaking up lumps either by sifting them together or by stirring them well with a whisk!.
Next, combine all the wet ingredients in a separate bowl!. Don't skip this step!. Yes, it does dirty an extra bowl, but you must mix all the wet ingredients together before they ever touch the dry ones!. Why!? Because once you pour the two mixtures together, you're going to:
Stir gently, just enough to moisten the dry ingredients!. Over mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes!.
There will be lumps in the batter!. Don't worry about them!.
How to Cook a Pancake
Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C), or until a drop of water skitters across the pan!.
Lightly coat the hot pan with vegetable oil, cooking spray or clarified butter (regular butter burns too quickly)!.
Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results!. If your pancake is scorched on the outside and raw on the inside, turn down the heat!. Note: as head chef, you have the right to eat the test subject!. Or not!.
When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping!.
Don’t Press Your Pancake
A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top!. You are allowed to peek to see if the bottom is golden brown before you flip it!.
While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula!. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes!.
Waiting is the Hardest Part
Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy goodness!. This may mean serving them a few at a time, but that just lets people savor your cooking for that much longer!.
If you absolutely must keep the pancakes waiting, arrange them in a single layer on a baking sheet and place them, uncovered, in a warm oven!. Never stack or cover them--the steam will make them soggy!.
Fun with Pancakes
To add a bit of whimsy to the breakfast table, use a turkey baster to squeeze batter into designs, initials and other fun shapes!.
Pour batter into nonstick pancake molds or oiled metal cookie cutters for extra fancy forms!.
Butter and syrup are classic toppings, but try jam, honey, nut butter, lemon juice, powdered sugar, whipped cream or fresh fruit!. Better yet, set up a pancake condiment buffet and let everyone build their own!.
INGREDIENTS
2 cups sliced fresh strawberries
1/2 cup sugar
3 teaspoons vanilla extract
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 medium ripe bananas, cut into 1/4-inch slices
Whipped cream
READ REVIEWS (15)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
In a bowl, combine the strawberries, sugar and vanilla!. Cover and refrigerate for 8 hours or overnight!.
For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl!. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened!.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake!. Turn when bubbles form on top; cook until second side is golden brown!. Serve with strawberries and whipped cream if desired!.
Good Luck!Www@FoodAQ@Com
By: Jennifer Anderson
The modern pancake has improved in taste and texture since the early days when our ancestors mashed up grains and water and baked the mixture on hot rocks!.
More Advice & Recipes
Tips for Better Pancakes
Complete Collection of Pancake Recipes
Syrup Recipes
Pancakes were one of the earliest forms of bread, and thousands of years later they are a cornerstone of weekend breakfasts the world over!. While it's easy to make pretty good pancakes, you can go a little further and achieve perfect pancakes with just a few simple moves!. If you crave pancakes that are light and fluffy on the inside and golden brown on the outside with just the faintest hint of crispness, we can help you flip these flapjacks out of your dreams and onto your plate!.
It's All in the Mix
First, combine dry ingredients thoroughly, breaking up lumps either by sifting them together or by stirring them well with a whisk!.
Next, combine all the wet ingredients in a separate bowl!. Don't skip this step!. Yes, it does dirty an extra bowl, but you must mix all the wet ingredients together before they ever touch the dry ones!. Why!? Because once you pour the two mixtures together, you're going to:
Stir gently, just enough to moisten the dry ingredients!. Over mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes!.
There will be lumps in the batter!. Don't worry about them!.
How to Cook a Pancake
Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C), or until a drop of water skitters across the pan!.
Lightly coat the hot pan with vegetable oil, cooking spray or clarified butter (regular butter burns too quickly)!.
Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results!. If your pancake is scorched on the outside and raw on the inside, turn down the heat!. Note: as head chef, you have the right to eat the test subject!. Or not!.
When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping!.
Don’t Press Your Pancake
A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top!. You are allowed to peek to see if the bottom is golden brown before you flip it!.
While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula!. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes!.
Waiting is the Hardest Part
Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy goodness!. This may mean serving them a few at a time, but that just lets people savor your cooking for that much longer!.
If you absolutely must keep the pancakes waiting, arrange them in a single layer on a baking sheet and place them, uncovered, in a warm oven!. Never stack or cover them--the steam will make them soggy!.
Fun with Pancakes
To add a bit of whimsy to the breakfast table, use a turkey baster to squeeze batter into designs, initials and other fun shapes!.
Pour batter into nonstick pancake molds or oiled metal cookie cutters for extra fancy forms!.
Butter and syrup are classic toppings, but try jam, honey, nut butter, lemon juice, powdered sugar, whipped cream or fresh fruit!. Better yet, set up a pancake condiment buffet and let everyone build their own!.
INGREDIENTS
2 cups sliced fresh strawberries
1/2 cup sugar
3 teaspoons vanilla extract
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 medium ripe bananas, cut into 1/4-inch slices
Whipped cream
READ REVIEWS (15)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
In a bowl, combine the strawberries, sugar and vanilla!. Cover and refrigerate for 8 hours or overnight!.
For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl!. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened!.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake!. Turn when bubbles form on top; cook until second side is golden brown!. Serve with strawberries and whipped cream if desired!.
Good Luck!Www@FoodAQ@Com
Buttermilk Pancakes
Start to Finish: 25 minutes
Ingredients
1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1-1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
Desired fruit options (optional)*
Desired syrup (optional)
Directions
1!. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt!. In another bowl use a fork to combine egg, buttermilk, and oil!. Add egg mixture all at once to flour mixture!. Stir just until moistened (batter should be slightly lumpy)!. If desired, stir in desired fruit!.
2!. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary!. For dollar-size pancakes, use about 1 tablespoon batter!. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry!. Serve warm!. If desired, top with syrup!. Makes 12 standard-size pancakes or 40 dollar-size pancakes!.
3!. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit!.
4!. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda!.
5!. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar!.
6!. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour!.
7!. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal!.
8!. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ!.
9!. Chocolate Chip Pancakes: Prepare Buttermilk Pancakes as above and add 1 cup of chocolate chips to the batter!. I like mine chocolatety so I usually add more chips!.
SACWww@FoodAQ@Com
Start to Finish: 25 minutes
Ingredients
1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1-1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
Desired fruit options (optional)*
Desired syrup (optional)
Directions
1!. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt!. In another bowl use a fork to combine egg, buttermilk, and oil!. Add egg mixture all at once to flour mixture!. Stir just until moistened (batter should be slightly lumpy)!. If desired, stir in desired fruit!.
2!. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary!. For dollar-size pancakes, use about 1 tablespoon batter!. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry!. Serve warm!. If desired, top with syrup!. Makes 12 standard-size pancakes or 40 dollar-size pancakes!.
3!. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit!.
4!. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda!.
5!. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar!.
6!. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour!.
7!. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal!.
8!. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ!.
9!. Chocolate Chip Pancakes: Prepare Buttermilk Pancakes as above and add 1 cup of chocolate chips to the batter!. I like mine chocolatety so I usually add more chips!.
SACWww@FoodAQ@Com