Best Self Rising Pancakes Recipes

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SELF-RISING PANCAKES



Self-Rising Pancakes image

Sour cream, butter and self-rising flour create ultimate melt-in-your-mouth pancakes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 10

Number Of Ingredients 10

2 cups Gold Medal™ self-rising flour
1 tablespoon sugar
1/4 teaspoon baking soda
2 cups milk
1/4 cup butter or margarine, melted
1 container (8 oz) sour cream
2 eggs, beaten
1 cup whipping cream
1 tablespoon sugar
5 cups sweetened fresh or frozen fruit (such as raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches)

Steps:

  • Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
  • In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
  • Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
  • Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 1/2 g

PANCAKES



Pancakes image

This is a quick and easy recipe for pancakes using self-rising flour.

Provided by Jan

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Yield 5

Number Of Ingredients 4

1 cup sifted self-rising flour
1 cup milk
1 egg
2 tablespoons vegetable oil

Steps:

  • Beat eggs, oil, and milk together, and add to flour. Stir until combined.
  • Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 20.9 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 351.5 mg, Sugar 2.4 g

MARTHA'S PERFECT PANCAKES



Martha's Perfect Pancakes image

Make and share this Martha's Perfect Pancakes recipe from Food.com.

Provided by Loves-2-Cook

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 5

2 eggs
1 cup milk
3 tablespoons melted butter (I just use canola oil, easier than measuring & melting butter)
1 1/2 cups self rising flour
2 -3 tablespoons sugar (I usually add double)

Steps:

  • Heat griddle or large skillet to medium-high heat (375 degrees F.). Grease lightly with oil.
  • In medium bowl, beat eggs. Add milk and melted butter; mix well. Add all remaining ingredients; stir just until large lumps disappear.
  • For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
  • My tips: I use a skillet and heat between med-low to medium. I think it makes no difference in which order the ingredients are added and mixed. I double the recipe in order to have enough to feed my bunch. If you don't have self rising flour you can make it by adding 1 teaspoon baking powder & 1/4 teaspoons salt to every cup of all purpose flour used in your recipe. This was the first homemade mix I ever tried. I had always made from a box. I have yet to find a homemade recipe for pancakes that measure up to this one. Hope you enjoy them!

Nutrition Facts : Calories 113.8, Fat 4.6, SaturatedFat 2.6, Cholesterol 41.5, Sodium 245.6, Carbohydrate 14.7, Fiber 0.4, Sugar 2.2, Protein 3.3

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