Light As A Feather Pancakes Recipes

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

LIGHT-AS-A-FEATHER WHOLE WHEAT PANCAKES

Steps:

• 1. Preheat griddle. 2. In medium bowl, stir or sift dry ingredients together. 3. Beat together egg, buttermilk, brown sugar and oil. Stir into dry ingredients just until moistened; batter should be slightly lumpy. 4. Pour ¼ cup batter for each cake onto the well-seasoned, hot griddle. Flip pancake when bubbles appear on surface; turn only once. 5. Serve immediately with maple syrup. Alternatives: 1. Omit soda. Use instead 2 teaspoons baking powder and 1 cup 2% milk. Add 1/2 cup fresh or frozen blueberries. 2. Serve hot, chunky, spiced applesause or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber. Source: Wheat Foods Council

FEATHER PANCAKES

Steps:

• In bowl, stir flour, baking powder, sugar and salt.
• Combine egg, milk and oil.
• Add all at once to dry ingredients.
• Pour batter onto hot griddle, and cook as for pancakes.

LIGHT-AS-A-FEATHER PANCAKES

Steps:

• Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
• Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
• Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
• Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
• For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
• Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
• STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.