A pancake is a flat cake, often thin, and round, prepared from a starch-based batter that may also contain eggs, milk and butter. It is cooked on a hot surface such as a griddle or frying pan, often with oil or butter. Pancake recipes vary, but all have the same basic ingredients of flour, eggs and milk.
Whether you are serving them for breakfast, a hearty brunch or even dinner, you simply can’t go wrong with Pancakes! Serve them plain with syrup or dress them up with fruit, chocolate chips or even whipped cream and you have a deliciously filling meal.
There are few things an American man must know how to cook, and pancakes are one of them. The good news is they’re easy. Here are 30 Pancake recipes which will make your life super happy.
All this takes is 10 minutes to make. preparation. Blend eggs, combine butter, egg, milk, sugar, salt apple. In a separate bowl sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, until it’s mixed. Cook it by frying on low heat. It’s ready!
Mix flour, baking powder, sugar, butter if needed and salt to taste. You can add up some fruits to the pancake batter – diced apple, or bits of banana, however you wish to make your pancakes. Mix them all well, then fry on a hot griddle.
The estimated time for this one is just 15 minutes.
Mix the base ingredients well – stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrup. Place ingredients in a small saucepan and stir well.
This one needs only 5 minutes for preparation, but requires 15 minutes more to cook.
Sieve the flour till it is smooth. Add baking powder, salt and sugar. Make a well in the center of the dough and pour in milk, egg and melted butter; mix all well together. Then cook on low heat until both sides are “brown”.
You can start by heating butter in the oven. Prepare the cinnamon filling first – by stirring the butter, brown sugar and cinnamon together. Whisk together the flour, baking powder and salt. Stir in the milk, egg and oil lightly. Do not overmix. (if it has a few small lumps left, it’s alright).
Whisk together flour, baking soda, powdered sugar, salt, buttermilk, unsweetened cocoa, granulated sugar, about 2 tablespoons measurement of red liquid food coloring, eggs and baking powder. Place in a single layer on a baking sheet, and bake at 200° oven up, for 30 minutes.
Mix milk, egg, flour, baking powder, baking soda, and vanilla extract. Make a well in the flour mixture and pour in the milk mixture and melted butter. Then pour and cook on the griddle over medium-low heat.
Use a medium size bowl to make a dough with flour, sugar, baking powder, baking soda, buttermilk, pinch of salt (to taste), egg, and peanut butter. Stir the wet ingredients into the dry ingredients until combined. Heat the pan. Coat the pan with butter and pour batter into it, using about ⅓ cup batter per pancake. Once bottom is lightly browned, flip over to heat up the other side.
Cook bacon and set aside. Mix batter in a bottle large enough to pour batter in it (consider a cheap picnic ketchup bottle). Heat the pan to 300 degrees. Squirt batter in a long oval shape a little longer and wider than the bacon and place a slice of cooked bacon in the center. Lightly press bacon into the batter. Cook until the batter starts to bubble then turn over and cook a few minutes longer. Total estimated minute: 30 minutes.
Mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar. Add the carrot mixture and oil to the dry ingredients but make sure you don’t over-mix or else, your pancakes will end up flat and tough.
Put two tablespoons of wheat flour in a bowl or cup that has little water in it; mix (mix with a non – metal object) then cover – but not airtight and have it left where air can come in through, e.g windowsill. follow the step correctly as detailed in the recipe. On the third day check through, if it tastes “sour” – that’s great, if it’s awful and stinks…throw it out and start work again!
Mix together flour, baking soda, canola oil, buttermilk, salt, sugar, marshmallows, chocolate chips, and graham cracker crumbs. Then pour this batter into preheated pan.
Whisk together the flour, sugar (brown and white sugar), cinnamon, nutmeg, salt and baking powder. In another bowl, whisk together the milk, egg, oil and vanilla. Add the milk mixture to the flour mixture and mix well – the mixture can be slightly lumpy. Estimate – 30 minutes (10 minute for preparation, 20 minute for the work)
Whisk together buttermilk, applesauce, coffee, molasses, water and egg. In a separate bowl, whisk together the remaining (dry) ingredients. The mixture will be pretty liquidy at first, but the longer it sits at room temperature- it will begin to turn into that thick texture.
Preheat the oven to 400 degrees F. Place butter in a 9-inch pie plate and bake for 4 – 5 minutes or until melted. Mix the flour, sugar, salt, eggs and milk; whisk until smooth. Use this batter as instructed in the recipe to to make the pancake puffs. You can top them with crystallized fruit.
Whisk together the flour, baking powder, salt, milk, egg, and oil, just until the together. Add the butter, brown sugar and cinnamon to prepare the batter. To prepare the glaze: In a small pan, heat the butter over low heat until melted.
Add the egg and buttermilk, the flour, sugar, baking powder, baking soda and salt in a bowl. Mix well and sprinkle with mixed berries. Cook for 1 minute until bubbles appear on the surface and pancakes are golden underneath. Estimated time: 30 minute.
Whisk flour, sugar and salt in a bowl. In another bowl mix the egg yolks (separate the white part), ricotta, butter, lemon juice, zest, and vanilla. Whisk the egg whites till it is stiff, then mix it with the flour mixture to make the pancake batter. Don’t be tempted to skip the lemon zest, it really adds to the citrusy flavor.
In a bowl, combine flour, baking powder, salt, sugar and cinnamon. Heat a griddle pan or a skillet over medium heat. Stir in chopped bacon, reserving a tablespoon for your topping. Estimated time for this one is just 30 minutes.
Rub in together flour, baking soda, butter, eggs vanilla, peanut butter, and sugars, until light and fluffy. In a bowl, beat the egg with sugar, oil and salt; until well combined. Add in flour, baking powder and 1/2 C milk. Nutella is the key to this kid friendly recipe.
In a medium bowl, combine all dry ingredients and then add the wet ingredients like milk, egg and melted butter. Whisk well adding decorative ingredients like sprinkles or chocochips if you wish. Make these yummy pancakes to resemble cartoon figures like a teddy bear or simply draw cute faces on them using chocolate sauce.
This one is a sure winner. Stir flour, baking powder, brown sugar, cinnamon, and salt. Heat up and then wait until golden brown- bubbles will begin popping on the top surface. Serve them immediately.
Make the cream filling according to the recipe. Keep aside. Meanwhile, heat a large heavy skillet on medium-high heat; ladle batter into hot skillet, using 1 Tbsp. batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Sandwich the pancakes using the white cream filling to resemble oreos.
This one is pure vegan, dairy free and egg free. Whisk the dry ingredients together in a mixing bowl and whisk to combine with the wet ingredients. Pour the batter into the hot pan. Tip the pan to help the batter spread evenly, if needed.
Whisk together egg, Chobani and milk. Heat a nonstick skillet over medium heat. Cook until edges set and bubbles appear on surface, about 2 minutes.
Stir together the cottage cheese, milk, eggs, vanilla, flour, baking powder, cocoa powder; mix batter until smooth then pour over medium heat in the hot pan.
Cottage cheese pancake preparation time is about 15 minutes. Stir flour, oil, and eggs in a large bowl. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk until just blended.
Bacon and cheese! This is a mouth watering delight. Whisk together the milk, egg, and melted butter. Stir in the cheese and bacon over medium-high heat. Coat it lightly with oil.
Mix flour, salt, baking powder, milk, buttermilk, and egg. Melt the butter in a small pan, then whisk in the flour and stir well with an eggbeater or whisk until there are no lumps. You can store leftovers in the fridge, they keep well.
Beat together all necessary ingredient until it is smooth. Refrigerate the batter as specified in the recipe. Remove the batter from the fridge, add the goat’s cheese and squash. Fold everything together. Heat a little oil in a non-stick frying pan. Then, in batches, add a ladleful of batter per pancake to fry till golden brown.
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