FATHER'S DAY MANCAKE PANCAKES
Perfect breakfast for dads on their special day. These mancakes with beer and bacon mixed in are sure to make your dad smile.
Provided by AllieGeekPi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of baking sheet; place bacon strips on wire rack.
- Bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces.
- Lightly grease a skillet with vegetable oil and place over medium-high heat.
- Whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk beer, melted butter, salt, and vanilla extract. Lightly stir the liquid ingredients into the flour mixture to make a smooth batter. Stir candied bacon pieces into the batter.
- Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 44.4 g, Cholesterol 28.6 mg, Fat 11.9 g, Fiber 0.8 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 603.6 mg, Sugar 18.2 g
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
MANCAKE PANCAKES
I saw this on Martha Stewart but changed it a bit. This are hearty pancakes made to stick-to- your-ribs a bit more than the usual plain ones. I really like the flavor. These are the only kind I make now. Experiment with different kinds of fruits for a new twist! Enjoy!
Provided by Anissa
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except blueberries.
- On a hot griddle or greased frying pan, put 1/4 cup of batter.
- Sprinkle on the blueberries.
- Cook until bubbles form on edges.
- Freeze any cooled leftovers to enjoy later.
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
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- Chop the bacon rashers into small bits. Heat a skillet and fry these bits till crisp and the fat begins to separate. Remove a fourth of these bits and set aside. This will be used as garnish. In a small bowl or sauce boat, mix the maple syrup or honey & chilli powder well. This will be used to drizzle on top of the pancakes.
- To the remaining bacon bits add the chopped spring onion greens and fry on a medium heat for half a minute, then drain the fat and keep the bacon & greens aside. Return the fat to the skillet. Turn off the heat.
- In a bowl add the all purpose flour, cornmeal, baking powder, salt, sugar, pepper powder and chilli powder and mix everything well. Beat the eggs in another bowl, add the milk & melted butter to it and whisk everything well. Pour this mixture into the dry ingredients and use a whisk until everything is mixed well and lump free.
- Add the grated cheddar or mozzarella cheese, bacon & spring onion greens mixture to this and mix again. Check the taste and adjust the salt & sugar if required. Keep the batter aside to rest for at least 10-12 minutes so that the cornmeal soaks up the liquid. This is a must. Do not skip this step or else your pancakes will taste gritty.
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