how do i make pancakes?

Answer 1

This is a very easy recipe which yields fluffy pancakes.

2 tablespoons melted butter
1 egg
3/4 cup milk
1 cup flour
3 teaspoons baking powder
pinch salt

Once all the ingredients are mixed let batter sit for a few minutes.
Make sure the surface you are cooking on is hot. When pan is hot pour desired amount of batter on cooking surface. When the batter on top of the pancake is bubbly & edges look dry flip the pancake & allow to cook on other side. Mmm-mmm. Enjoy

Answer 2

Get some pancake mix...follow the directions on how much mix and water to mix together. It needs to be a little soupy...but not totally watery in the bowl...and actually I like to use a pitcher with a spout so that I can pour them onto the pan. When you mix, use a wisk but don't beat the daylights out of it...when you over beat pancake batter it cooks up tough. Just do it pretty quickly and make sure that there aren't any big, dry chunks.

I don't spray my pan but if you don't use a teflon coated one you may want to...I've never successfully cooked on a non-teflon coated pan myself. You have to start with a hot pan, if you don't, they will stick...to know if the pan is hot enough flick a little water onto it...it should sizzle immediately when the pan is hot enough to cook on but not just disinigrate the second it hits the pan.

Pour your little circles...I don't make them too big because they are hard to flip...I like them the size of the palm of my hand...or just a little bigger than the large area of your spatula. You only get one chance when you are turning them over so you don't want to turn them too early or they will stick and you will be screwed. Watch them for the second set of little bubbles...they will bubble immediately when you poor them...wait a minute and watch. You will notice that the edges are a little more solid and then they will start to bubble a little more but it will be super slow. Flip now. The second side is a bit more forgiving so long as you don't crispy kritter them.

Butter them as soon as you take them off the pan...even if you are making a bunch...then they will be really buttery and no one has to deal with cold butter on their pancakes.

Answer 3

"Instant" Pancake Mix
Recipe courtesy Alton Brown
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Emeril's Warm Peach Pancakes with Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce

For the pancake:
1 cup milk
1/2 cup creme fraiche
6 large eggs
2 tablespoons lemon zest
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter
For the peaches:
2 tablespoons butter
3 cups peaches, peeled, cored and sliced thin
2 tablespoons brown sugar
1/2 lemon, juiced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pint vanilla ice cream
1 recipe caramel sauce, recipe follows
Powdered sugar, for garnish
Mint sprigs, for garnish

For the pancakes:
Preheat the oven to 400 degrees F.
Place a 10-inch cast iron skillet in the oven.
In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
For the peaches:
To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
To Finish:
Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.

Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
Yield: about 3/4 cup


This one is to die for!

Answer 4

o dear the first 2 answers saddan me making pancakes is easy it is egg milk and flour.
I am sorry I normally guess the amounts but one egg with up to 1/2 a pint of milk ( one cup) and 2 or 3 table spoons of flour best to let it settle to get rid of lumps leave it in the fridge for 1/2 and hour or more. then butter in a frying pan and fry a little of the mixture
1/2 a pint of milk should make 4 or more the mixture should be poor-able but not runny

Answer 5

INGREDIENTS:
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

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DIRECTIONS:
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
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. Continue with remaining batter

Answer 6

open package, remove pancakes, cook 2 on microwave safe dish for 60 seconds, add butter and syrup, enjoy

Answer 7

Bisquick!!! The recipe is on the box. Just add some cinnamon.

Answer 8

real easy - take flour , eggs. vanilla, oil , sugar, salt and baking soda mix it all up until not too runny and check for Small bubbles. heat up frying pan and voila mmmm delicious

Answer 9

2 votes for Bisquick! the rest of you,a simple ? does not deserve a cook-BOOK answer!!

Answer 10

GET BISQUICK PANCAKE MIX,DIRECTIONS ON BOX, EASIEST FOOLPROOF METHOD.