Who has a good recipe for pancakes?

Question

I´ll be making them for a LOM (Little Old Man) with a big apitite, two college boys, plus my mom and thirteen year old sister. I need something easy, and not too fancy or expensive, but that I can add nuts, or bananas, or whatever to. This country also somehow runs with out the aid of maple syrup, so a little tiny bit sweeter might help, but not TOO much sweeter. I know I´m being really picky, but I have to be cooking for so many. My aunt also comes over sometimes with her 4 year old twins, and my uncle. And please include approx. how many pancakes your recipe serves, cuz I might have to make them for fewer poeple as well. Thanks so much.

Answer 1

Irish Pancakes

by Pat Friend

Irish pancakes are traditionally served on Shrove Tuesday, the last day before the Lenten fast begins. In the times when the Lenten fast and abstinence forbade not just meet but butter, cream, eggs, and fat, these pancakes were a way to use up any of those ingredients in the larder. Served with meat, they were the last hearty meal before Lent.


1 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
8 tbsp. butter or margarine (use sticks at room temperature, not whipped)
1 cup buttermilk
1 egg
butter or margarine (small amount)

Possible toppings:
Sugar
Butter
Honey
Jam



Sift dry ingredients into a bowl.
Beat egg and buttermilk together.
Add egg-milk mixture to the dry ingredients and beat until batter is thick.
Allow batter to sit for up to two hours.
Heat a griddle or frying pan and grease it lightly with butter or margarine.
Spoon batter onto hot pan.
Cook until bubbles rise to the top and underside of the pancake is golden brown.
Flip the pancake over and cook until the second side is golden brown.
Yield: 10-12 pancakes

Answer 2

OH MY GOSH I have the best recipe ever. They are super fluffy and a great substantial breakfast! It's my family recipe, I guess!

1 egg (beaten)
1/4 cup sugar
1 cup evaporated milk
1 cup flour
1 1/2 teaspoons baking powder
Optional: Cinnamon

Whisk everything together in a bowl. I use a ladle to dish out the batter into the pan. Let the pancake sit until it has bubbles on top, then flip it over for a little bit.
These are excellent as cold leftovers... maybe that's just me from my childhood, but my mom used to put them in our lunches! They are not too sweet, and you can eat them with jam or syrup or anything. This recipe makes enough pancakes for like 3 really hungry people... but like I said, you can make a triple batch if you want and any extras you have, you can refridgerate them. They even reheat well!!!!!!
I have never seen a better recipe anywhere else for good, tasty, substantial pancakes.

Answer 3

itt is an identical combination as a Yorkshire Pudding or as we are saying down interior the south of britain batter pudding . blend 4 oz. of flour,undeniable or self elevating with an egg overwhelmed with milk stir thoroughly ,permit it relax for 0.5 an hour then stir lower back. while you're making candy pancakes placed a knob of butter in a frying pan and while butter has melted place a dessert spoonful of the batter and sprea it out so as which you have an exceedingly skinny pancake, fry for i min and toss or turn thr pancake and prepare dinner it for i min. those may well be frozen. while you're making sabvoury pancakes use a small amout for each pancake. The oil might desire to be very heat as could the butter. To make a savoury batter use beer quite of milk.

Answer 4

"Pioneer Pancakes" - 4 servings

1 cup all-purpose flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
2 tbsp. salad oil
Butter
Maple syrup

1) In medium bowl, combine first 4 ingredients. In small bowl, bet egg slightly; stir in milk and oil. Add to flour mixture and stir just until flour is moistened (batter will be lumpy).
2) Over medium-high heat, heat 10" skillet or griddle; brush lightly with additional oil.
3) Using scant 1/4 cup batter for each pancake, pour batter onto hot skillet, making a few pancakes at a time.
4) Cook until surface bubbles burst; edges will look slightly dry. With pancake turner, turn and cook until underside is golden. Repeat with remaining batter, brushing skillet with more oil as needed. Serve with butter and syrup. Yields 12 pancakes.

Answer 5

EASY PANCAKES

1 c. flour
1 tsp. soda
1 tsp. baking powder
3 tbsp. sugar
2 tbsp. oil
Pinch of salt
1 egg
1 c. buttermilk or 1 tbsp. vinegar in milk

Mix ingredients together in a container which can be used to pour batter onto a prepared griddle. Makes 10 to 12 pancakes.

EASY SYRUP:

2 c. water
1/4 c. butter
Dash salt
1 c. sugar
1 c. brown sugar
2 tbsp. cornstarch
1 1/2 tsp. maple flavoring (optional)

Bring water, butter and salt to boil. Add sugars and starch slowly, stirring with a fork to make sure sugar is mixed into liquid until dissolved. Cook until thick, stirring frequently. Add flavoring. (May cook on stove or in microwave.)

Answer 6

Betty Crocker has a quick and easy recipie for pancakes. I am at work and don't know it right off hand it might be on the internet otherwise it is in her cookbooks. It is the one that my family uses. Much much cheaper than buying the mix and we also add dried apples to ours. So you choose what you want in them and on them. Hope that this helps.

Answer 7

Buy a box of BISQUICK and use the recipe on the back of the box. They are easy, and good! Store any leftover mix in the refrigerator, give a stir and use. The mix will stay good for two days in the fridge.

Answer 8

have u ever tried the instant in a box mix cause believe it or not those come out amazing and of course u can add maybe chocolate chips and bananas amongst other things ... enjoy =0)

Answer 9

Great one on the bisquick box