Category: pancake

Categories
breakfast dessert pancake

Best Ever Homemade Pancakes Recipe

Simple ingredients and a few minutes time is all you need to make these perfect, homemade pancakes.

Servings: 10 pancakes

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cups whole milk
  • 1 egg
  • 3 tablespoons butter melted

Instructions
  1. Melt the butter in microwave for 30 seconds, set aside.
  2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
  3. Stir milk and egg together.
  4. Create a well in the center of the flour mixture.
  5. Pour the butter and milk mixture into the well.
  6. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  7. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  8. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  9. Cook each side for 3-6 minutes, until lightly golden brown.

For the nutrition facts kindly visit graceandgoodeats.com.
Categories
breakfast pancake

JAPANESE SOUFFLE PANCAKES

This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.

INGREDIENTS:
VERSION 1: WITH BAKING POWDER
  • 6 tbsp cake flour
  • 2 1/2 tbsp milk
  • 1 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/2 tbsp full fat mayonnaise or kewpie mayonnaise (this is the Japanese mayonnaise)
  • 3 tbsp granulated white sugar
  • 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)

VERSION 2: WITHOUT BAKING POWDER
  • 5 tbsp cake flour
  • 1 1/2 tbsp milk
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp granulated white sugar
  • 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
  • 1/4 tsp cream of tartar

DIRECTIONS:
For full directions kindly visit kirbiecravings.com.
Categories
Cheese pancake

Cheesy Potato Pancakes Recipe

Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!

Servings: 22 potato pancakes

Ingredients
  • 4 cups mashed potatoes*
  • 2 cups 8 oz shredded mozzarella cheese
  • 1 large egg
  • 1/4 cup flour or up to 1/2 cup flour for creamier potatoes
  • 2 to 3 Tbsp chives chopped
  • 1/2 cup plain bread crumbs
  • Light Olive oil or Canola oil to sauté
  • Sour cream to serve

Instructions
How to Make Mashed Potatoes:
  1. Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 – 3 days ahead.

For full instructions kindly visit natashaskitchen.com.
Categories
Healthy Cake pancake

HEALTHY FLUFFY LOW CARB PANCAKES

Extremely thick and fluffy pancakes which are low in carbs and healthy too! These low carb pancakes are loaded with protein (without protein powder!), fiber and with no sugar whatsoever! Naturally gluten free, paleo and with a tested vegan option!

Serves 1

Ingredients
For the pancakes
  • 3 T coconut flour
  • 1-2 T granulated sweetener of choice
  • Pinch baking powder
  • Pinch sea salt
  • 3 large egg whites (for vegan option, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water, set OR 3 T flax + 9 T water)
  • 1 T mashed pumpkin OR applesauce OR mashed sweet potato OR yogurt of choice
  • 1/4-1/2 cup + dairy free milk*
  • 1/2 tsp vanilla extract

Coconut butter vanilla glaze
  • 1 T coconut butter
  • 2 T dairy free milk
  • 1 T granulated sweetener of choice
  • ½ tsp vanilla extract

Instructions
  1. In a large mixing bowl, sift the coconut flour, granulated sweetener of choice, sea salt and baking powder to avoid clumps. Mix well to combine.
  2. In a small bowl, whisk the egg whites very well (can be until stiff peaks form- This makes them even more fluffier than pictured!) or flax egg with the vanilla extract. Add to the dry mixture, along with the mashed pumpkin. Using a tablespoon at a time, add dairy free milk until a thick batter is formed (you may need more than 1/4-1/2 cup). Mix lightly, but do not over mix.
For full instructions kindly visit thebigmansworld.com.
Categories
pancake

BLUEBERRY PANCAKE BITES



This recipe makes about 38ish pancake bites so unless you are feeding a crowd you can definitely toss extras in the freezer. To reheat just pop how many you need in the microwave for about 30-45 seconds and you have breakfast on hand for a busy morning or if you are like me and decided to hit snooze one or two more times.

Serves: 38 pancake bites

INGREDIENTS
  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  • 1¼ cup milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ⅓ cup fresh blueberries
  • Maple syrup or glaze (see recipe below for serving)

Glaze
  • ½ cup confectioners sugar
  • 2-3 tablespoons milk

INSTRUCTIONS
For full instructions kindly visit motherthyme.com.