I need a good recipe for pancakes?

Question

I use to have a good recipe for home made pancakes from Betty Crocker. But I cant find it and the only ones I can find on the Betty Crocker web site use Bisquick. I dont like Bisquick and I would love to get an old home made recipe. Does any one have one they want to share? Yes I know I will get the "just go get a box mix at the store" so I will laugh now ok

Answer 1

Haha, isn't that annoying when you ask for a recipe and people just tell you to go out and by it?! Well, here's some REAL recipes for pancakes that are so yummy. Hope you enjoy them :)

Instant 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.

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.

Blueberry Pancakes

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
3 eggs
1 stick butter or margarine, melted and cooled
Approximately 1 cup whole milk
1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
Vegetable oil or butter, for cooking
Serving suggestion: maple syrup and additional butter

In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.

Banana and Pecan Pancakes (SO GOOD!!)

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.

Answer 2

Puffy Maine Pancakes

Makes 3 four-inch pancakes
These pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking. We used an individual crêpe pan, but you can make one twelve-inch pancake in a cast-iron skillet and serve it cut into wedges.


2 large eggs, lightly beaten

1/2 cup all-purpose flour

1/2 cup milk

Pinch of salt

Pinch of freshly grated nutmeg

3 tablespoons unsalted butter

Confectioners' sugar, for dusting

1. Heat oven to 425° Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.

2. For each pancake, melt 1 tablespoon butter in a 4-inch crêpe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.


sooooooooo good.

Answer 3

Fluffy & Light Pancakes

2 1/4 cups Self-Rising Flour
1/4 c melted butter or margarine
2 tsp. sugar
2 cups milk
2 eggs, separated

Combine Flour, margarine, sugar, milk, and egg yolks. Beat egg whites until stiff. FOLD egg whites into batter. Cook on greased griddle.

Answer 4

HERE ARE A FEW, MY FAVORITE IS THE "HARVEST GRAIN & NUT".

http://www.recipezaar.com/50467

http://www.recipezaar.com/98415

http://www.recipezaar.com/63138

Answer 5

1 egg
1 tbsp oil
1 cup of milk
1 cup of flour
1 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
mix all together and fry.

Answer 6

I always use the one in "Joy Of Cooking". Surely you can find one on recipezaar.com or foodtv.com

I'm with you, I don't use Bisquik either.