Best Divine Wind Pancakes Recipes
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
DIVINE WIND PANCAKES
Inspired by Kamikaze Pancakes from Egg & I in Minneapolis, and guided by the griddle cakes recipe in Fanny Farmer, I have crafted nutritious pancakes which are all things to all people. Or at least to me and my husband. Made with a banana to replace the oil and sugar, the hearty, stick-to-your-ribs buckwheat pancake can be customized easily for each diner. Pancakes are more art than science. Expect to sacrifice the first victim of the griddle to the Pancake Gods as you adjust temperature. The amount of buttermilk or milk is approximate, and will have to be adjusted based on the size of the banana and your personal preference. Also, the batter will thicken as it stands, and may have to be thinned if your pancakes are coming out too thick.
Provided by Podkayne
Categories Breakfast
Time 30m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients and mix well.
- In a separate bowl, mash the banana.
- To the banana, add the egg and 1/2 of the buttermilk or all of the yogurt, and mix.
- Combine the dry ingredients with the banana mixture, and slowly add part or all of the remaining buttermilk or milk until the batter reaches the desired thinness. (Reserve some milk to adjust the thickness of the batter as time goes on).
- Heat a non-stick griddle or large skillet over medium high heat until a drop of water will dance on the surface.
- Pour 1/4 cup of batter onto the griddle.
- Sprinkle blueberries and/or walnuts onto the pancake as desired.
- When the edge of the pancake is no longer shiny, flip the pancake. The cooked side should be golden brown. If it's dark brown, turn down the heat.
- Continue cooking until the other side is also golden brown. Be sure there is no raw batter around the blueberries.
- If the pancake is too thick for your tastes, thin the remaining batter with a bit of milk or buttermilk.
- Serve the pancakes warm with butter and pure maple syrup.
Nutrition Facts : Calories 312.6, Fat 9.8, SaturatedFat 1.8, Cholesterol 73.8, Sodium 709.9, Carbohydrate 47.9, Fiber 4.8, Sugar 12.1, Protein 11.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #pancakes-and-waffles #breakfast #fruit #vegetarian #stove-top #dietary #berries #blueberries #equipment
You'll also love