A good Recipe for Pancakes.?

Question

I live in Germany and I love the Canadian and American Pancakes,can someone help me with a good Recipe?

Answer 1

pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

To serve:
caster sugar
lemon juice
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Answer 2

1

Answer 3

Banana and Pecan Pancakes

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.

Answer 4

Now you can do the from scratch thing but I am betting you they will not taste anything like what you are thinking of since pretty much nobody makes them from scratch. Look up "home made bisquick" on the net. Then go to their site for the recipe or ask another question for it. Honestly I would find an American, not too hard in Germany and ask them to pick up a box of Bisquick at the commisary.

Answer 5

Fluffy Pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Yield: 8 pancakes.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7539

Answer 6

If you can get Bisquick, the recipe on the box is my favorite. Put some frozen blueberries into the pancakes after you've poured them on the griddle, serve with margarine and powdered sugar, no syrup needed.

Answer 7

Ok here goes ready......
2 cups of flour
2 eggs (just the yolk) But saved the whites in a separate dish
3 teaspoons of baking powder
a pinch of salt
a pinch of sugar
1/3 cup of oil
2 cups of milk
then u can use Cinnamon or nutmeg for added flavor

Mix all together and let it stand...now you can beat the egg whites until nice and foamy. Then mix in with the batter and let it sit for about 10 min.

Hope that helps .....make it every weekend and its always a success. You can also use it to make waffles.
Enjoy!

Answer 8

No matter what recipe you seetle on, add a teaspoon of almond extract...I love pancakes too but they are so much better with almond extract, gives them a whole different flavor...and make sure to make plenty so you can freeze them and microwave them another day...

Answer 9

Also look on bhg.com for lots of american recipes. A gold mine!

Answer 10

Alton Brown's recipe rocks.