FLUFFY MORNING PANCAKES
These fluffy pancakes beat out the mixes in my cupboard every time! And the funny thing is, it really isn't that much more trouble to make them!
Provided by Barenakedchef
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients.
- Preheat electric skillet to 380º.
- Add butter and milk to eggs.
- Add dry ingredients.
- Stir just to dampen (not too much).
- Adjust milk so it's thin enough to pour.
- Carefully butter skillet and pour pancakes to your desired size. When you begin to see bubbles forming on top of your batter, it is time to flip. Cook on second side until nicely browned.
Nutrition Facts : Calories 243.1, Fat 10.1, SaturatedFat 5.5, Cholesterol 114.7, Sodium 581.5, Carbohydrate 29.9, Fiber 0.8, Sugar 3.3, Protein 7.9
GOOD-MORNING PANCAKES
These are the best; we sometimes have them for supper too. They're fairly thick, but light and very tasty. The recipe makes lots, but my Norwegian background gives me a love for leftover pancakes spread with butter and brown sugar. Yum!
Provided by Lennie
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
- If doing the night before, cover and leave on the counter.
- You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
- If doing this the night before, cover and store in the fridge.
- When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
- Lightly grease a frying pan with a lid, like an electric frying pan.
- Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
- Cover and cook until the surface loses its wet look and bubbles have formed.
- Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
- Keep warm in a low oven until all pancakes are cooked.
- Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
- Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
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