Best Sweet Milk Pancakes Recipes

Favorite Sweet Milk Pancakes image

Provided by Laura2of7

Time 20m

Yield 8 5-inch pancakes

Number Of Ingredients 7

1 egg
1 1/4 cups milk
2 tablespoons oil (any light-flavored vegetable oil)
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups flour
1 1/2 teaspoons baking powder (See note.)

Steps:

In a medium bowl, beat the egg well with a fork or whisk.
Whisk in milk and oil
Add sugar and salt; whisk until well combined.
Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.).
Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.) Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.).
Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.).
As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.).
Serve immediately or keep warm, covered, in a very low oven until ready to serve.
*Note: If batter has to stand a long time, add a little extra baking powder.

Sweet Milk Pancakes image

Provided by Mimi in Maine

Categories Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

Steps:

Mix together the flour, baking powder, salt, and sugar in a large mixing bowl.
In another bowl beat the eggs well; add the milk and oil and beat well.
Make a well in the dry ingredient and gradually stir in liquid ingredients, mixing till smooth.
Heat skillet on high with 1-2 tablespoons cooking oil.
Spoon batter into skillet to form 4" pancakes.
Brown on both sides and serve with syrup.

Nutrition Facts : Calories 170.9, Fat 7, SaturatedFat 1.8, Cholesterol 36.7, Sodium 347, Carbohydrate 22.4, Fiber 0.6, Sugar 4.3, Protein 4.5

Churro Pancakes with Sweet Milk Glaze image

Provided by Molly Yeh

Time 25m

Yield 10 pancakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
Pinch ground nutmeg
2 large eggs
1 3/4 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled, plus more for the skillet
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
Pinch kosher salt
2 to 3 tablespoons buttermilk

Steps:

For the pancakes: Preheat the oven to 200 degrees F.
Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined.
Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch.
For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl.
For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out.
Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two.