Pancakes Oamc Recipes

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EASY BASIC PANCAKES



Easy Basic Pancakes image

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

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

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.

CLASSIC PANCAKES



Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

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

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

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

OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT



OAMC IHOP Harvest Grain 'n Nut Pancakes Copycat image

This recipe is multiplied from AmyZoe's recipe to provide a large amount of mix (4 quart container). I break this recipe down so that the dry mix can be made ahead. If you want to make up all the pancakes at once and then freeze in batches with waxed paper between, you could do that too. We like to serve it with fruit or butter and syrup or peanut butter and syrup.

Provided by goodandtasty

Categories     Breakfast

Time 4h15m

Yield 84 cakes or 7 batches, 42 serving(s)

Number Of Ingredients 19

5 1/4 cups oats
5 1/4 cups whole wheat flour
2 1/3 cups all-purpose flour
4 tablespoons baking soda (4 Tb = 1/4 c.)
2 teaspoons baking soda (4 Tb = 1/4 c.)
2 tablespoons baking powder
1 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon salt
12 ounces dry buttermilk
1 3/4 cups granulated sugar
1 cup blanched almond, finely chopped
1 tablespoon blanched almond, finely chopped
1 cup walnuts, finely chopped
1 tablespoon walnuts, finely chopped
8 3/4 cups water
2 1/3 cups milk
1 3/4 cups vegetable oil
14 eggs

Steps:

  • 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
  • 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
  • 3. Chop nuts if not done yet, then mix into dry mix.
  • 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
  • 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
  • 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
  • 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.

Nutrition Facts : Calories 369.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 69.5, Sodium 747.4, Carbohydrate 43.3, Fiber 4.4, Sugar 12.7, Protein 12.5

OATMEAL PANCAKES



Oatmeal Pancakes image

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 40m

Number Of Ingredients 12

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old-fashioned oats (, divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

Steps:

  • If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
  • Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
  • Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
  • Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
  • Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
  • Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
  • Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
  • Serve hot with desired toppings.

Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g

PANCAKES (OAMC)



Pancakes (Oamc) image

This is my favorite breakfast recipe. I make this is huge batches & freeze them. I place in the microwave for 30 sec. & they taste like they just came off of the griddle. These work perfect for the morning before school- I don't have to make a big production & make breakfast & the kids don't have to eat just cereal before school. I make one batch plain, another with either fresh blueberries or chocolate chips! If you don't want to make a huge batch, just cut the recipe in half. Enjoy!

Provided by Kitchencrazy in NC

Categories     Breakfast

Time 15m

Yield 24 pancakes, 24 serving(s)

Number Of Ingredients 7

2 eggs
1 1/2 cups milk
4 tablespoons unsalted butter, melted
2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt

Steps:

  • In a mixing bowl, beat eggs until fluffy.
  • Add milk & melted butter.
  • In another mixing bowl, mix together all the dry ingredients.
  • Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency).
  • Heat griddle to high (or 400 degrees). Grease griddle with butter.
  • Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
  • When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
  • Top with pat of butter & syrup, and enjoy!
  • (Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).

EASY PANCAKE BITES



Easy Pancake Bites image

What a great grab and go breakfast idea! This Easy Pancake Bites recipe is just that easy! Can be made for anyone's taste plus can be made gluten free!

Provided by Amanda Carlisle

Categories     Breakfast

Time 20m

Number Of Ingredients 6

Pancake Mix (Prepared)
Strawberry Jam
semi sweet chocolate chips
sprinkles
favorite cereal
Peanut Butter

Steps:

  • Preheat oven to 350 degrees F
  • Spray mini muffin tin with non stick spray.
  • In a bowl mix together pancake mix according to the package instructions.
  • Fill each mini muffin tin 1/2 of the way full of pancake mix. Add in your favorite topping or mix in.
  • Bake at 350 degrees for 10 minutes.
  • Serve immediately or store in an air tight container in the fridge or freezer until ready to enjoy.

OAT PANCAKES



Oat Pancakes image

My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. -Linda Hicks, Pinconning, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup quick-cooking oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1-1/2 cups fat-free milk
1/4 cup canola oil
1 teaspoon lemon juice

Steps:

  • In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 241 calories, Fat 12g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 581mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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