ULTIMATE PANCAKES USING BISQUICK
Me, tweaking the recipe on back of the box. I love pancakes and these fit the bill for me. I keep the pancakes warm by placing a clean dishtowel on a plate, add a double layer of paper towels the same length as dishtowel on top of the dishtowel. Place hot pancakes onto the papter towel. Fold both towels up over the hot pancakes...
Provided by Julia Ferguson
Categories Pancakes
Time 10m
Number Of Ingredients 8
Steps:
- 1. Place lemon juice in measuring cup and add enough milk to make 1 cup; let sit (abt. 5 mins.)while assembling other ingredients.
- 2. In bowl mix together bisquick, baking powder, sugar and cinnamon. Add eggs, vanilla and milk mixture, stir until all ingredients are combined. Do not over mix.
- 3. Heat griddle until a drop of water will dance across it. Brush about 1/2 tsp oil on griddle. (I only grease the griddle on the first batch, never after that.) Ladel pancake batter onto griddle. When bubbles appear and edges lose some of their shine it's time to flip and cook the other side. Cook until golden. Serve with butter and warm syrup or your favorite pancake toppings.
ULTIMATE FLUFFY PANCAKES
Make and share this Ultimate Fluffy Pancakes recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg.
- Stir in butter and milk.
- Combine flour, salt, sugar, and baking powder.
- Stir into egg mixture.
- Lightly grease a griddle.
- Heat griddle and drop about 1/4 cup batter onto griddle.
- Spread lightly with a spoon.
- When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
- (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
- For me, the temperature usually ends up somewhere between medium and medium-high.
Nutrition Facts : Calories 339.5, Fat 13.1, SaturatedFat 7.7, Cholesterol 80.1, Sodium 940.5, Carbohydrate 46.4, Fiber 1.3, Sugar 6.5, Protein 9
THE ULTIMATE PANCAKES
This might seem like a classic pancake recipe, but mind you, it's actually the ultimate! What makes this recipe so good? A few tablespoons of sugar and splash of vanilla add the perfect amount of sweetness, but not too much, so you can still pour maple syrup over these fluffy hot cakes. Made in one bowl and ready in just 20 minutes, these golden stacks of pancakes could be on your breakfast table this morning.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 7
Number Of Ingredients 7
Steps:
- Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium-low heat.
- In medium bowl, stir all ingredients with whisk or fork until blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving (3 Pancakes), Sodium 590 mg, Sugar 8 g, TransFat 1 1/2 g
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER (TYLER'S ULTIMATE)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note* Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. *Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle
ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES
You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy. Recipe Source: Bisquick Baking
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F;.
- grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
- To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Nutrition Facts : Calories 181.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 51.4, Sodium 447.4, Carbohydrate 23.9, Fiber 0.7, Sugar 5.4, Protein 5.1
ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES
You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 1/2 g
THE ULTIMATE HEALTHY BUTTERMILK PANCAKES
An easy recipe for the BEST light & fluffy classic buttermilk pancakes you'll ever eat! They don't taste lightened up or healthy at all!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
ULTIMATE PANCAKES
These are no doubt, the best pancakes I have ever had. I really enjoy the flavor profile that the vanilla adds.
Provided by Bubba-Q
Categories Breakfast
Time 10m
Yield 8 4" pancakes
Number Of Ingredients 9
Steps:
- Whisk wet ingredients.
- Add dry ingredients and whisk until smooth.
- Heat pan over med heat.
- Ladle into pan and flip when tops are bubbly.
Nutrition Facts : Calories 120.3, Fat 5.4, SaturatedFat 3.1, Cholesterol 39.1, Sodium 268.6, Carbohydrate 14.2, Fiber 0.4, Sugar 2.1, Protein 3.5
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