What is a good recipe for home-made pancakes that does not require whipping egg whites?

Question

The recipe I have takes way too long to make for breakfast, anyone out there have a shorter/easier version?

Answer 1

1 1/4 cups all purpose flour
2 tbsp sugar
2 tsp baking powder
3/4 tsp salt
3 tbsp oil
1 1/3 cups milk
1 egg

mix first 4 ingredients, then add the liquids, stir just until moistened, then cook on griddle or skillet over med-high heat. When bubble starts to appear,it's time to turn your pancake over. Serve with butter and maple syrup, yummm...

Answer 2

i still cant beleive its not butter!

Answer 3

I found this on the web...give it a try

* Exported from MasterCook *

PANCAKES (like IHOP)

Recipe By
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 teaspoon baking powder -- heaping
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
cooking spray

Preheat skillet over medium heat. Use pan with nonstick surface and apply pam spray. In blender or with mixer, combine all ingredients until smooth. Pour batter by spoonfuls onto the hot pan, forming 5 inch circles. When edges appear to harden, flip the pancakes. They should be golden brown. Cook on other side. Makes 8 pancakes.

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Serving Ideas : serve with good syrup and fruit

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IHOP Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 cup cooking oil
Pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray. In a blender or with a mixer, combine all of
the remaining ingredients until smooth. Pour the batter by spoonfuls into
the hot pan, forming 5-inch circles. When the edges appear to harden, flip
the pancakes. They should be golden brown. Cook pancakes on the other side
for same amount of time, until golden brown. Makes 8 to 10 pancakes.



Ihop banana syrup

Banana Syrup:

1 very ripe banana, mashed
1/4 cup granulated sugar
1/2 cup water
1 Tbs. dark molasses
1 1/2 Tbs. light corn syrup

Combine all ingredients in saucepan. Bring to a boil, stirring constantly. Reduce to a simmer, continue heating and stirring until desired thickness. Serve immediately, enjoy!

Tip: also try honey instead of sugar - 1/1 ratio

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recipe for IHOP's country griddle pancakes

Country Griddle Cakes
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup Instant Cream of Wheat, dry
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
Nonstick spray
1. In large bowl, combine all ingredients with mixer set on high speed. Mix until smooth.
2. Preheat skillet over medium heat. Apply nonstick spray (away from heat source).
3. Pour batter by 1/3-cup portions into hot pan and cook pancakes 1-2 minutes per side or until brown. Repeat with remaining batter.
Yield: 8-10 pancakes

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Original Pancake House Apple Pancake

2 tablespoons butter
1 Granny Smith apple, peeled, cored, and
sliced thin
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup milk
1/8 teaspoon vanilla
2 eggs
1/4 cup dark brown sugar
2 tablespoon granulated sugar
Cinnamon ice cream, optional

Add butter to a cast-iron skillet and put in the oven. Turn on to 400 degrees. When the butter is melted, add the apple slices to the skillet, sprinkle with 1/8 teaspoon cinnamon, and stir to coat.

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.

In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. Pour the batter over the apples that are in the oven and top with the sugar mixture.

Bake for 25-30 minutes. Cut into wedges and serve topped with ice cream (if desired).

Yield: Serves one
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Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence


2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings
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Crepes Suzette au Beurre d'Orange
Recipe courtesy Pierre Orsi

13 1/2 ounces all-purpose flour
1 large pinch salt
1 3/4 cups milk, plus 1 3/4 cups
4 eggs
10 ounces unsalted butter, melted
Orange butter, recipe follows
Zest, recipe follows
In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.
Orange Butter:
18 ounces unsalted butter
12 ounces caster sugar
12 oranges, juiced
1 lemon, juiced
1 big splash Grand Marnier
Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.
Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.
Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.
To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.
Zest:
3 oranges
4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan)
Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes.