Best Everyday Pancakes Recipes
EVERYDAY PANCAKES
This batter, from Mark Bittman's How to Cook Everything, can be made ahead and stored in the refrigerator for up to two days.
Provided by Mark Bittman
Categories Pancake Breakfast Brunch Quick & Easy Vegetarian
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
- Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
- Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
- Variation:
- Sourdough Pancakes: This requires a sourdough starter, but if you have one this is a good place to take advantage of your foresight. Substitute 1 cup sourdough starter for half the flour; reduce the milk and salt by half, the baking powder to 1/2 teaspoon, and the egg to 1. Mix the starter, flour, and 1/2 cup of the milk to a medium-thin batter; let sit for an hour. Just before cooking, stir in the salt, sugar, and baking powder; then beat in the egg.
FAVORITE EVERYDAY PANCAKES
I got this recipe from Shirley Baker, the mom of one of my college roommates. Her family cookbook is still one of my prized possessions because every recipe is a great one! These are hyper-fluffy; I make them with white whole wheat flour to help make them a bit more healthy. Kids love them.
Provided by Fuzzys Finds
Categories Breakfast
Time 20m
Yield 8 4 inch pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.).
- Surely you know what to do with the pancake batter from this point, right?
Nutrition Facts : Calories 273.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 55, Sodium 611.5, Carbohydrate 36.7, Fiber 1.1, Sugar 3.3, Protein 7.6
EVERYDAY PANCAKES
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by Mark Bittman
Categories breakfast, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
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