simple pancake or scone recipe recipe?

Answer 1

This recipe for pancakes never fails:

1 cup flour
1 cup milk
1 cup water
1 pinch of salt
1 egg

Put everything into the blender and blend for about one minute and voila.

PS. Pancakes will be lighter if this mixture is allowed to stand for an hour or so.

Sorry can't help you with scones. I buy the mix from Asda.

Answer 2

Not only is that Tyler Florence easy on the eyes, he makes a durn good scone! This is my favorite recipe. I have subbed Craisins for the blueberries before, and did an orange glaze (orange juice and orange zest) w/ the Craisins! YUMMY!


Blueberry Scones with Lemon Glaze

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

--Tyler Florence, FoodTV

Answer 3

Try these!!

Apple Pancakes
Yield: 6 servings

2/3 c Flour-unbleached,unsifted
2 c Apple slices
2 ts Sugar
3/4 c Butter/margarine
1/4 ts Salt
2 tb Sugar
4 Eggs beaten (lge eggs)
1/4 ts Cinnamon
1/2 c Milk

Sift together the flour, 2 tsp sugar and the salt. Beat eggs & milk together. Gradually add flour mixtu, beat until smooth.

Saute apples in 1/4 cup of butter until tender. Mix 2 Tbsp sugar and the cinnamon together. Toss with apples. Melt 2 Tbsp butter in a 6 inch diameter deep fry pan.

Pour in the batter to a depth of a about 1/4 inch. when set place 1/4 of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides.

Keep warm and repeat procedure until all batter and apples are used up.
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Cheddar Pancakes
Serves 6 (4 3-inch pancakes per serving)

8 oz Mild Cheddar, shredded
3/4 Cup Sour Cream
3 Large Eggs, beaten
3/4 Tsp Salt
1-1/2 TspThyme, ground
1/2 Tsp Mustard Powder
2 Tsp Unsalted Butter
2 Tbsp All-Purpose Flour

Instructions:
Set out a heavy skillet. Put the shredded Cheddar Cheese in a bowl and add the sour cream, and eggs, mixing well after each addition. Add the all-purpose flour, salt, thyme, and dry mustard, which have been mixed well in a separate bowl.

Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet.

Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once.
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Maple Pecan Pancakes
Serves 4 (4 Pancakes per serving)

3 Seconds Nonstick Cooking Spray
1/2 Cup Eggbeaters
1/3 Cup Heavy Cream
1 Tsp Maple Extract
1/2 Cup All-Purpose Flour
2 Tsp Sugar Substitute (recommended: Splenda)
1 Tbsp Wheat Germ
1/4 Tsp Baking Powder
1/8 Cup Pecans, chopped

Instructions:
Grease a griddle or large pan with nonstick cooking spray and heat over medium heat.

Mix all the ingredients, except the pecans, in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for 1-2. Serve hot with melted butter or top with 1 Tbsp of Fresh Whipped Cream.

Answer 4

Hi
l like this recipe
Pancake Mix:
8 cups all-purpose flour
1 cup sugar
2 Tbsp. baking soda
2 tsp. salt
1/2 cup vinegar
2 cups milk
1/4 cup soft shortening
2 eggs
Mix first 4 ingredients and store in a tightly sealed container.

To Make Pancakes, beat eggs well. Add vinegar,milk and shortening.
Add 2 1/4 cups of the above mix. Mix and cook pancakes

Answer 5

Basic Pancake Recipe
Ingredients:

1 1/2 cups pastry flour


1 tablespoon baking powder


1 egg


1 tablespoon honey


1 cup milk


3 to 4 tablespoons extra virgin olive oil

1. Stir pastry flour together with the baking powder in a medium sized bowl. Then start your frying pan heating up on medium heat.

2. Break the egg into the flour mixture. Don’t stir. Then pour in your milk, and honey and whip the mixture together into a creamy batter.

3. When the frying pans are hot, pour in a tablespoon of olive oil, being careful it doesn’t “pop” oil at you. Then, using a soup ladle, scoop a ladle full of dough into the frying pan. Smooth the dough out in the pan a little bit into a round pancake shape.

4. Cook for 2 to 3 minutes on the first side, or until golden and crisp on bottom, and slightly doughy on top. Then pick the pancake up with a spatula, pour in a bit more olive oil, flip the pancake over carefully, and cook it until golden on the second side. The pancakes are best if served while hot.

Repeat steps 3 and 4 until you have made as many pancakes as you need. Any leftover pancake batter can be refrigerated in an airtight container and saved for another day. Don’t refrigerate batter for over a week or it might go bad.



Basic Scone Recipe
2-1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 eggs, beaten
1/2 cup milk

Mix together lightly, the baking powder, salt, sugar, and flour. Cut in shortening. In a separate bowl, whisk together the milk and beaten eggs. Add the milk mixture slowly into the flour mixture. Roll out on floured pastry board to a thickness of 1/2 inch. Cut into 3-inch square pieces and fold over diagonally to make triangles. Brush with milk and dust with a little granulated sugar. Place on greased baking sheets. Bake at 450 degrees for about 20 minutes.

Raisin Scones
2-1/2 cups flour
3 tablespoons white sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1/2 cup raisins
1 egg, lightly beaten
3/4 cup milk

Preheat oven to 425 degrees. In a large bowl, mix the flour, sugar, baking soda and salt. Cut in the butter until the mixture looks like coarse crumbs. Blend in the raisins, then mix in the egg and enough milk to form soft dough. Turn the dough onto a floured surface and pat gently into a 10-inch circle (about 3/4 of an inch thick). Cut into wedges. Separate the wedges and place them onto a lightly floured baking sheet. Bake at 450 degrees for 16-18 minutes or until golden brown. Note: Try blueberries, cranberries and orange peel, chocolate chips, or other favorite addition instead of raisins.

Answer 6

This makes delicate thin pancakes, like crepes. I've used loads of times - delicious

2 eggs
5 oz plain flour
pinch salt
2tsp sunflower oil
1/4 pint water
1/4 pint orange juice

Whisk together and cook 1-2 tablespoons at a time in a hot pan with a little oil smeared on it. Flip with a fish-slice - do not flip.

Answer 7

SCALLION PANCAKES

2/3 cup flour
1/4 cup warm water
3-4 minced scallions
1/4 teaspoon onion powder
sesame oil
salt

Combine flour, water, and onion powder to make a dough, and knead for 5 minutes or until smooth.

Cover dough with an inverted bowl or damp towel and allow to rest for 45 min to an hour. Divide into 6 pieces and roll each into a 4 inch ball.

Spread each with a thin coating of oil and sprinkle with the minced scallions and salt. Flatten and roll up jelly roll style. Stretch and pull lightly on both ends to form ropes. Coil ropes around rolls and tuck ends under. Place in oil for 20 minutes. (May be stored in refrigerator up to 2 days.)

Drain on paper toweling. Roll into flattened pancakes. Saute in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve.

Answer 8

Cranberry Orange Scones Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 14 to 16 scones

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.


Instant" Pancake Mix
Yield: 3 batches of pancakes

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.

Lightly butter the griddle or pan.
Gently ladle the pancake batter onto the griddle/pan and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle/pan-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 hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Hope u enjoy!!!
Happy Eating!!!

Answer 9

these are for Scotch pancakes.
for 24 pancakes, unless you are like me and make them big!!!
225/8oz plain flour
1/4. teaspoon salt
1/2. teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 tablespoon Castor sugar
1 beaten egg
300fl oz/ or 1/2 pint milk.
1 oz butter or margarine melted
(1) Sift in the flour,bicarb, cream of tartar salt and stir in the sugar
(2) Mix to a thick batter with the milk and egg and stir in the melted butter. (the batter should just be able to drop off the spoon)
(3)-Heat up a griddle or a frying pan with a thick base add a little oil or butter to pan to cook pancakes.
(4) Drop batter into hat pan and once the batter starts to bubble turn them over and allow to cook to a golden brown, depending on your taste.
once cooked allow, to cool on a cake rack or similar
Eat with honey or jam and cream my favourite.or golden syrup,
or just butter. also are nice with eggs and bacon breakfast mmm
Pancakes can be made golden syrup instead of sugar
Spice pancakes= add 1 tsp ground mixed spice
Nut pancakes=add 50 g or 2oz chopped nuts
Sultana = add 50g or 2oz\ sultanas etc etc etc.

Answer 10

Pancake.
4 eggs, beat well.
4 tablespoons milk, mix in.
add flour for the desired thickness.