Anges Perfect Pancakes Recipes
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ANGE'S PERFECT PANCAKES
I started making these to get dairy into my son who still will not drink milk! They are so nice with either maple syrup or cinnamon sugar......and really easy to make! Makes around 8 good sized pancakes.
Provided by Batlady
Categories Breakfast
Time 15m
Yield 8 Pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift both flours in a bowl, add sugar.
- In a seperate bowl, whisk eggs, milk and vanilla essence.
- Mix wet into dry ingredients til well combined.
- Heat non stick pan and spray a little oil on base. Pour some mixture in pan, when small bubbles appear flip over.
- Spread with butter and either maple syrup or cinnamon sugar.
Nutrition Facts : Calories 439.6, Fat 3.4, SaturatedFat 1.1, Cholesterol 95.5, Sodium 407, Carbohydrate 85.3, Fiber 1.9, Sugar 25.4, Protein 15.2
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HOW TO MAKE PERFECT PANCAKES - FOOD REPUBLIC
From foodrepublic.com
Servings 20Published 2011-05-01Estimated Reading Time 2 mins
- Mix flour, baking powder, salt, and sugar: In a medium-size mixing bowl, whisk together all your dry ingredients.
- Mix milk, eggs, and melted butter: In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
- Combine the wet and dry:Add the wet ingredients to the dry ingredients. Gently stir them together until you stop seeing flour. Be careful not to over mix, that will make the batter tough.
- Preheat the pan: Place your pan over a medium-high flame and let the surface get hot. It' hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
- Oil the pan: Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
- Prepare the sacrifice: It is one of the great unsolved mysteries of the universe that the first pancake is always a disaster. Accept it and move on to pancake number 2.
- For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
- Wait:Watch the pancakes carefully. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
SIMPLY PERFECT PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (334)Total Time 45 minsServings 12Calories 100 per serving
- Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
- Stir in the butter or vegetable oil., Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener., Gently and quickly mix into the egg and milk mixture.
- Let the batter rest for at least 15 minutes, while the griddle is heating; it'll thicken slightly., Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F.
- Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately., Drop 1/4 cupfuls of batter onto the lightly greased griddle.
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4.9/5 (47)Category BreakfastCuisine CanadianEstimated Reading Time 3 mins
- In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
- Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
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