Homemade pancake recipe?

Question

Could anyone PLEASE give me a recipe for homemade pancakes?

Answer 1

Irish Mist Pancakes
1 cup sifted flour
1 1/2 tablespoons granulated sugar
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
1 tablespoon butter, melted
1 liqueur glass Irish Mist

Topping
1 liqueur glass Irish Mist
1/4 cup melted butter
1/4 cup granulated sugar
Whipped cream


To prepare the batter, combine the flour, sugar, salt, eggs, milk,
butter and Irish Mist liqueur; beat until smooth. Set aside for 1
hour.


To make the topping, combine Irish Mist liqueur, butter and sugar. Set
aside.


To cook pancakes pour enough batter (2 to 3 tablespoons) onto a hot
greased griddle to make 1 pancake about 6 inches in diameter; tip the
pan to make the pancake as thin as possible. Brown on both sides. Roll
each pancake as it is cooked and keep hot until all pancakes are
cooked.


To serve place a spoonful of topping on each pancake. Top with a dash
of whipped cream. Serve pancakes hot.


Makes about 14 to 16 pancakes.


Blueberry Pancakes

Prep time: 20 minutes


Ingredients:


3/4 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. margarine
1 egg
3/4 c. milk
1/2 c. blueberries, washed and drained
extra margarine for the pan


Directions:


In a large bowl, sift together the flour, sugar, baking powder, and
salt. Set the bowl aside.
Melt the margarine in a small saucepan.
Crack the egg into a medium-size bowl, then add the milk and melted
margarine.
Whisk until everything is well mixed.
Add the flour mixture to the egg mixture. Whisk again until both
mixtures are blended together.
Put extra margarine in the saucepan and heat it on the stovetop on
medium heat. It is hot enough when the margarine starts to bubble.
Use a measuring cup or a small ladle to spoon the batter into the pan
to make 4 pancakes. Put some blueberries on top of each pancake.
Cook your pancakes on medium heat until small bubbles appear on the
top.
Use a spatula to lift the edge of the pancakes to see whether they're
light brown on the bottom. When they are, flip them over with the
spatula.
Cook for another few minutes until the pancakes are light brown on the
other side.
Remove your pancakes and put them on plates to enjoy!


Serves: 2


Serving size: 2 pancakes


Nutritional analysis (per serving):


333 calories
11 g protein
9 g fat
52 g carbohydrate
3 g fiber
108 mg cholesterol
915 mg sodium
270 mg calcium
2.8 mg iron


Note: Nutritional analysis may vary depending on ingredient brands
used.


Suggestion:
Eat your pancakes with powdered sugar, cinnamon, maple syrup, jelly,
or fruit on top.

Answer 2

I am a HUGE fan of these "Instant" Pancakes from Alton Brown. Once you make the mix, it's ready to go whenever you want it. I do add a smidge of cinnamon, but that's just a personal preference.
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

Answer 3

A traditional pancake is made with flour, egg and milk only. (For three pancakes) Use say four very heaped dessert spoons of flour, abou a half cup of milk and one egg. First mix the flour and milk until there are no lumps, then beat in the egg. Beat well until frothy, Heat oil in a frying pan until it is very hot, then pour in about a third of the mixture. Move the frying pan around so that the mixture is evenly spread all over the base. As soon as the mixture begins to set, shake the pan so that it doesn't stick. As soon as all the mixture has set, either toss the pancake, or turn over using a couple of flat spatulas. Cook for a few seconds on the second side, then turn out onto a plate. The pancake topping is where the flavour comes from. Nutella and banana was a favourite in a cafe where I used to make them. The pancake should be thin enough to roll, yet thick enough so that it doesn't break apart. Another way of serving is to fill with cooked fruit, like apple, or blackberry, (or both - yummy), roll up, and serve with cream or ice cream. A little practice means that you can make a perfect pancake every time.

Answer 4

This is what I use when I make pancakes. Keep in mind that the measurements aren't really exact:

About 1 cup flour
large dash salt
about 1/2 teaspoon baking powder
sugar, cinnamon, nutmeg, and allspice to taste
1 egg
1 glub vegetable oil
milk

Sift together all the dry ingredients, then add the wet and stir just until the flour is all wet.

In a skillet, melt shortenning. When the skillet is ready, a drop of water tossed in will sizzle and dance just a little.

I usually make my pancakes about 4 inches in diameter. When the edges look a little dry and you start seeing bubbles popping on the top, the pancakes are ready to be turned. They will be ready to eat between 15 and 30 seconds later.

Bon Appetit!

Answer 5

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium heat.

Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

I looked this up for you, you may consider buying bisquik or my favorite is with slef rising cake flour. The recipe is on the side of the box, and its light and fluffy,
Remember the batter yuo use should be lumy thats what keeps the pancakes fluffy.

Answer 6

Pancakes
Easy pancakes made from scratch. You can make interesting shapes for the kids, top with fruit fillings, whipped cream, or just plain old pancake syrup and butter.
1 egg
1 cup buttermilk
2 tablespoons oil
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 batch of pancakes

1. Blend all ingredients.
2. Brush griddle lightly with oil and heat.
3. Drop by spoonfuls onto hot griddle.
4. When the pancake bubbles, flip it over.
5. Cook the other side until lightly browned.

Answer 7

quick and easy pancakes

2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
2 tablespoons melted butter
PREPARATION:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.

Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.

Answer 8

Let's see,

1 cup of flour
1 cup of milk
1/4 tsp. of salt
2 tbsp. of vegetable oil (I use corn oil)
2 tbsp. of sugar
2 tsps. of baking powder (if you don't have any, then it'll just be like crepes)
2 eggs

First mix your dry ingredients then make a well in the center. Then beat your eggs, add the beaten eggs, oil, and milk in to the center and start beating. Heat up your pan (whichever you use, it really doesn't matter). Most people tend to grease the pan with either oil, butter, or cooking spray, I on the other hand don't use it at all and I don't even use a non-stick pan, it just comes off. Pour in about 1/4 cup each time, it can come out to 6 pancakes. If you use 1/3 each time, they become really big pancakes and will be about 4-5 of them. Make sure that once the pan is hot (at medium heat), and you have your pancake batter on the pan, count to 15-20 then flip. At 15 I'd try to lift the sides a bit to see if I can flip it yet.

It's really simplistic and versatile. I like to add half a teaspoon of cinnamon and another half of nutmeg, sometimes a little vanilla. If you don't have vanilla you can use lemon juice (a tip I received from one of my questions).

Answer 9

2 eggs
1 3/4 cup flour
1 3/4 cup milk
1 Tbsp. sugar
2 Tbsp. butter
3 tsp. baking powder
1/2 tsp.salt

Beat the eggs. Add rest of ingredients until smooth. Cook on a greased griddle.

I just made these this morning for breakfast.

Answer 10

HOMEMADE PANCAKES

1 egg
1 c. milk
2 tbsp. vegetable oil
1 c. flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Blend wet ingredients; blend dry ingredients. Combine mixture and blend with rotary beater. Heat and grease skillet at 360-380 degrees.


STRAWBERRY VANILLA PANCAKES

INGREDIENTS:
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries

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DIRECTIONS:
In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil and vanilla, and mix until well blended. Stir in the strawberries.
Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.


APPLE PANCAKES

INGREDIENTS:
1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar

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DIRECTIONS:
In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
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.