Homemade Pancake Recipe?

Question

i was wondering if any of you guys had a nice homemade pancake recipe. much appreciated.

Answer 1

Pancakes

Prep: 5min; Cook: 10min
Makes nine 4-inch pancakes

1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown
sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Margarine or shortening

1. Beat eggs in medium bowl with hand beater until
fluffy. Beat in remaining ingridents except margarine
just until smooth. For thinner pancakes, stir in addi-
tional 1 to 2 tablespoons milk

2. Heat griddle or skillet over medium heat or to
375 degrees. Grease griddle with margarine if necessary. (To
test griddle, sprinkle with a few drops of water. If bub-
bles jump around, heat is just right

3. For each pancake, pour slightly less than 1/4 cup
bater from cup or pitcher onto hot griddle. Cook pan-
cake until puffed and dry around edges. Turn and cook
other side until golden brown

*If using self-rising flour, omit baking powder and salt

1 Pancake: Calories 100 (Calories from Fat 35); Fat 4g
(Saturated 1g); Cholesterol 25mg; Sodium 240mg;
Carbohydrate 13g Dietary Fiber 0g); Protein

Berry Pancakes: Stir 1/2 cup fresh or frozen
(thawed and well drained) blackberries, blueberries
or raspberries into batter

Buttermilk Pancakes: Substitute 1 cup butter-
milk for the 3/4 cup milk. Decrease baking powder to
1 teaspoon and beat in 1/2 teaspoon baking soda

Crunchy Pancakes: Stir 1/2 cup coarsely chop-
ped trail mix or chopped nuts into batter

Answer 2

1

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

Here is one from a diabetic cookbook that I have- but don't let that fool you- they are absolutely delicious! Plus, they have oats in the batter, so they are healthier for you.

1 C. quick-cooking oats
1 C. all-purpose flour
2 Tbsp. sugar, or Splenda
2 tsp. baking powder
1 tsp. salt
2 eggs, lightly beaten
1.5 C milk
1/4 C. vegetable oil
1 tsp. lemon juice

Combine oats, flour, sugar, baking powder, and salt in a mixing bowl. Make a well in the center. Combine eggs, milk, oil and lemon juice; pour into well 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. Serve with syrup if desired.
Yield: 12 pancakes

Serving size: 2 pancakes
Calories: 241
Fat: 12 gm

Answer 6

This homemade syrup recipe tastes better than any of the imitation maple syrups you can buy. The only thing that tops this syrup is the real thing.


Ingredients:
1 c. white sugar
1 c. brown sugar
1/8 tsp. salt
1 c. water
1/2 tsp. maple flavoring or extract


Steps:
1. Combine white and brown sugar in a saucepan. Add salt and water.

2. Bring mixture to a boil. Remove from heat.

3. Add maple flavoring or extract.

4. Cool and serve.

Tips:
Use any combination of white and/or brown sugar as long as it is two parts sugar to one part water. My dad used to make it with 2 sugar, 1 honey and 1 water.


Warnings:
Be extremely careful when boiling sugar; it can cause severe burns if spilled on skin.

Tips from eHow Users:
Molasses by eHow Friend
You want the real stuff on your johnny cakes? Get some molasses and thin it with some sugar water and heat it up a little. Yummy when poured on them johnny cakes with a lot of butter!

Answer 7

If you are referring to a scratch pancake recipe, I have been making them so long, I don't even measure any more, but try this:
1C flour
1/4 tsp. salt
a hint of vanilla(optional)
1 egg............2 if you want
3 Tbsp cooking oil
2 or 3 tsp baking powder (again, it's your call)
1 C milk ( maybe less, maybe more) how do you like 'em?
Now, stir to gether well, but not too fussy...lumps are fine. Preheat frypan, little oil, pour batter in the amount for size you want.............when bubbles appear, turn over ........Voila! Pancakes!

Answer 8

This is my favorite pancake recipe and I've tried a lot! It dirties a lot of dishes but is worth it.

FLANNEL CAKES

2 c. flour, sifted
1 tsp. salt
1 T sugar
3 tsp. baking powder
2 c. milk
1 tbsp. melted butter or marg
2 eggs, separated

Mix flour , sugar, salt and baking powder together. In another small bowl beat yolks, add milk and melted butter. Beat in flour mixture with mixer or wire whip till most lumps are gone. In separate bowl beat eggs whites to stiff peaks and fold into the batter gently. Do not beat after adding the egg whites. Bake on hot griddle.

Answer 9

HOMEMADE "BISQUICK" FOR BISCUITS AND
PANCAKES

8 c. all-purpose flour
1/3 c. baking powder
2 tsp. salt
8 tsp. sugar (optional)
1 c. Crisco

Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store sealed in pantry or refrigerator.

To use:

BISCUITS - add 1/3 cup milk to cup of mix.

PANCAKES - 3/4 cup milk to a cup of mix, and I like to add an egg also but the original recipe didn't do that.

I add a one quart envelope powdered milk, or 3/4 cup Carnation powdered milk to the whole batch as I make up the mix; and then I just add water when I use it.

Answer 10

Homeade pancakes are pretty simple. I donot measure anything when I cook, but you take some flour put it iin a bowl. Maymme about 2 cups add 3-4 tablespoons of sugar, depends on how sweet you want them, you can also add blueberries, choc chips, nuts etc. . . then you can add buttermilk, or milk to get the consistency you want. Be sure too add slow - you can always add more, nut cnnot take it out once you've added too much liquid.