My Mothers Pancakes Recipes
MY MOTHER'S PANCAKE RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, vegetable oil, milk, flour, butter
Provided by Saba Kvesitadze
Yield 10 servings
Number Of Ingredients 7
Steps:
- Use a mixer to mix egg whites until the color is white and it has a more solid consistency.
- Use a mixer to beat egg yolks.
- Add all the sugar to egg yolks while continuing to mix. Then, whilst mixing, add the salt, oil, and milk to the mixture (in that order).
- Once combined, add all the whipped egg whites while continuing to mix. Then slowly add the flour to create a homogeneous batter. Let this batter sit for an hour.
- Put 1 tbsp butter into a pan and pour ⅓ of a ladle of the prepared batter onto a pan. Once the top is dry, use a spatula to flip over.
- Wait for 5 seconds and transfer the thin pancake onto the plate.
- Top with desired toppings and enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 1 gram, Protein 15 grams, Sugar 34 grams
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
MOM'S FLUFFY PANCAKES
Make and share this Mom's Fluffy Pancakes recipe from Food.com.
Provided by Martina
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Measure flour into mixing bowl.
- Add sugar, baking powder and salt.
- Stir well to blend.
- Combine beaten egg yolks, milk and butter in separate bowl.
- Add to blended dry ingredients.
- Beat with whisk until smooth.
- Fold in egg whites.
- Preheat no-stick pan to 350-375°F.
- Drop by 1/4 cupfuls.
- Cook until puffy and bubbly.
- Turn before bubbles break and cook other side.
- Serve with butter and real maple syrup.
MOM'S PANCAKES
Make and share this Mom's Pancakes recipe from Food.com.
Provided by mehill21
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency.
- Cook on low heat.
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MOM'S FLUFFY BUTTERMILK PANCAKES - FOOD DUCHESS
From foodduchess.com
5/5 (2)
Category Breakfast
Cuisine American
Total Time 30 mins
- Add flour, baking powder, salt, and sugar into a bowl. Whisk together to combine. In a separate bowl, beat together buttermilk, milk, egg, vanilla, and oil, until well combined and smooth.
- Make a well in the dry ingredients, and pour the milk mixture in. Mix until just incorporated (a few lumps are fine), ensuring not to overmix. Cover and allow to rest for 15-30 minutes.
- Meanwhile, heat a large greased pan over medium heat. When hot, drop dollops of batter onto pan. Pancakes are ready to be flipped when several bubbles begin to rise and pop out of the batter.
- Cook until both sides are golden brown, then serve with any garnishment or topping of your choice!
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