Best Flannel Cakes Best Pancakes Ever Recipes
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
BEST PANCAKES EVER
These pancakes are so easy to whip up on the weekends. They always turn out perfect. They are not to flat, just light and fluffy. My kids beg for them. I double or triple my recipe and put the leftovers in plastic bags in the refrigerator. The kids or whomever wants them can heat them up in the microwave in the mornings. Hope you like these as much as my family does.
Provided by Sweetkitty
Categories Breakfast
Time 20m
Yield 10-12 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together except flour.
- Add aproximately 2 cups of flour gradually, enough to make batter able to spread well on griddle.
- Using 1/4 or 1/3 measuring cup pour onto hot griddle. Wait until edges set up and flip.
Nutrition Facts : Calories 290.4, Fat 11.9, SaturatedFat 7, Cholesterol 67, Sodium 314.2, Carbohydrate 37.6, Fiber 1.1, Sugar 1.6, Protein 8.1
FLANNEL CAKES
When I was a teen, my mom had a cookbook that I liked to use. Unfortunately, my brother had thrown it away. I always loved the book but don't remember the name of the cookbook. In it, I came across the flannel cake (pancake) recipe and fell in love with it. They are so light and fluffy This is my number one favorite for...
Provided by Debbie Recknagle
Categories Other Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- 1. Beat egg yolks, then add milk and shortening to the yolks.
- 2. Mix flour, salt, nd baking powder together.
- 3. Add dry ingredients to the liquid mixture and mix until smooth.
- 4. Beat egg whites until stiff.
- 5. Fold egg whites into batter, just until lightly blended.
- 6. Pour batter to desired size, onto a hot greased griddle. Turn shortly after pancakes have started to bubble and are lightly browned, and cook other side. Remove from pan and serve with maple syrup or desired topping. Suggestions might be strawberries or apple pie filling or what ever you may like for the topping.
OLD AMISH COOKBOOK FLANNEL CAKES
Way back in the 60s I ran into an old cookbook at the library with this recipe in it. It was written about the 1910s. And they stated this was an old recipe for Flannel Cakes. I wasn't sure about the sugar and the vanilla but the pancakes were thick, light, golden and picture perfect. And they tasted as good as they looked. Been making them ever since. Then I misplaced the recipe a couple years ago. TODAY I found it and I AM NOT LOSING IT AGAIN. One impressive breakfast main course for special occasions and wonderful for everyday.
Provided by drhousespcatcher
Categories Breakfast
Time 15m
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Mix dry ingredients and sift. Make a mound and place hole in the center. Add the liquid ingredients and mix well. Pour 1/4 cup batter for one pancake.
- The consistency should be thin enough that you do not need to touch the batter once you pour it. This pancake will rise. Use the ingredients specified. Adjustment of other ingredients WILL change the taste but so far as I have noted not the texture.
- Use lard or bacon grease on the skillet or griddle. This is not a pam or oil recipe. If you must reduce the amount of grease wipe rapidly with a paper towel to remove. The skillet should be so hot a drop of water dances on it. IF you leave this overlong it will get a dark brown or black that means it browns rapidly. IT should bubble around the edges. Flip and watch the rise of the pancake to know when it is done. I suggest making a few small ones until you get the knack for this.
- Yes it is 4 tsp baking powder, no it is NOT a typo so don't ask. Yes it needs that.
- Serve with a pat of fresh butter and your favorite syrup.
Nutrition Facts : Calories 182.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 68, Sodium 391.6, Carbohydrate 24.6, Fiber 0.7, Sugar 0.8, Protein 6.2
FLANNEL CAKES
This is the world's best pancake recipe. It comes from the "American Woman's Cookbook", circa 1938, revised 1970. I learned to make these because my mother's pancakes sank like lead in your stomach. These float like air! I like to serve these with jam instead of syrup.
Provided by Amy - Ellies Mommie
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, sift together dry ingredients.
- In a large bowl, beat egg YOLKS only.
- Add milk and oil to egg yolks and mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Stir dry ingredients into the egg yolk and milk mixture.
- Fold egg whites into batter.
- Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
- Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
- When bubbles just start to"pop" in the batter and edges are set, flip over.
- Pancake will puff up and rise as it cooks.
- Cook until just golden brown.
- If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.
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