Sophies Triple B Pancakes Recipes
TRIPLE BERRY PANCAKES
Muffin mix makes magnificent pancakes. Check it out!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 9
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium heat or electric griddle to 300°F (grease if necessary).
- Stir all ingredients except powdered sugar until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook about 3 minutes on each side, turning once, until golden (watch closely--pancakes brown quickly). Sprinkle with powdered sugar or serve with syrup.
Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
SIMPLE, FLUFFY PANCAKES
Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn't spread too thinly so you get nice fluffy pancakes.
Provided by Nagi
Time 20m
Number Of Ingredients 8
Steps:
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
- When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
- Serve with toppings of choice!
Nutrition Facts : ServingSize 62 g, Calories 108 kcal
BEST QUICK PANCAKES
So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes nine 4-inch pancakes
Number Of Ingredients 7
Steps:
- Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
- Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
- Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
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