Best Grubs Big Flippin Pancake Recipes

Rice Cooker Pancake image

Provided by Food Network Kitchen

Time 55m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
3 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.

Giant Super Fluffy Pancakes image

Provided by Food Network Kitchen

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 13

Nonstick cooking spray, for the skillets
3 cups cake flour (see Cook's Note)
6 tablespoons confectioners' sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 1/4 cups milk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for serving
1 teaspoon pure vanilla extract
2 large eggs, separated, plus 4 whites
1/2 teaspoon cream of tartar
Maple syrup, for serving
Whipped cream, for serving
Assorted fresh berries, for serving

Steps:

Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.