Pancake Parcels Recipe By Tasty

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HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY



How To Make The Fluffiest Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

Provided by Matt Ciampa

Categories     Breakfast

Yield 8 pancakes

Number Of Ingredients 12

2 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups buttermilk
8 tablespoons unsalted butter, 1 stick, melted
2 eggs, whites and yolks seperated
1 tablespoon unsalted butter, plus more for serving
blueberry, optional
chocolate chip, optional
maple syrup, for serving

Steps:

  • In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
  • In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
  • Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
  • Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
  • Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
  • Serve the pancakes with butter and maple syrup.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams

FLUFFY PANCAKES RECIPE BY TASTY



Fluffy Pancakes Recipe by Tasty image

Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup

Provided by Frank Tiu

Categories     Breakfast

Time 35m

Yield 4 pancakes

Number Of Ingredients 7

4 cups flour, sifted
4 tablespoons baking powder
4 cups milk, warm to the touch
¾ cup butter, melted
3 egg yolks
4 egg whites
maple syrup, to serve

Steps:

  • Whisk together the flour and baking powder in a large bowl.
  • In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  • In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  • Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
  • Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
  • Serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams

THE BEST EVER PANCAKES



The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

  • In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

FLUFFY PANCAKES



Fluffy Pancakes image

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

Steps:

  • In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts :

PANCAKE PARCELS RECIPE BY TASTY



Pancake Parcels Recipe by Tasty image

Here's what you need: flour, cocoa powder, icing sugar, salt, eggs, milk, water, butter, frozen raspberry, vanilla ice cream, strawberry lace

Provided by Tasty

Categories     Desserts

Yield 5 pancakes

Number Of Ingredients 11

⅘ cup flour
2 tablespoons cocoa powder
2 tablespoons icing sugar
salt, to taste
2 eggs
1 cup milk
⅕ cup water
2 tablespoons butter, for cooking
¾ cup frozen raspberry
vanilla ice cream, to taste
strawberry lace

Steps:

  • Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
  • Make a well in the centre and whisk in the eggs
  • Combine the milk and water and slowly add it to the mixture while continuing to whisk.
  • Melt a small knob of butter in a large frying pan on a medium heat.
  • Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
  • Cook for approx. 2.5 minutes and flip the pancake once.
  • NOTE: You can go for it the cool way, or just use a spatula, we're not judging you. ;)
  • Cook further for 60 more seconds and remove from the heat.
  • Pour the frozen raspberries into a pot and cook, along with 3 tbsp of water on the lowest setting with the lid on for 5-6 minutes. (You can also use fresh raspberries with 5-6 tbsp of water.)
  • Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
  • Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 7 grams

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