Pancakes are what I call a 1 to 1 to 1 recipe
1 cup of flour( I use self rising bcuz Im not trying to measure salt and bkng powder)
1 cup of milk
1 egg
Mix to a frothy batter, cook over meduim to lower heat in a pan. melt some butter so it doesnt stick!
also google pancake recipes if you want blueberry or different flavors
If I don't have instant Pancake mix (such as Bisquik), this is my favorite recipe that I've used time and time again. It's out of my favorite Better Homes & Gardens Cookbook.
Silver Dollar Pancakes
Ingredients
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup milk
1 egg, slightly beaten
1/2 cup mashed ripe banana
Sifted powdered sugar or 1 recipe Brown Sugar Syrup (see Recipe Center)
Directions
1. In a mixing bowl combine flour, granulated sugar, baking powder, salt, and cinnamon. In another mixing bowl combine milk, egg, and banana. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spoon a scant 1 tablespoon batter onto the hot griddle. (You can use more if you want bigger pancakes.)
3. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1/2 to 1 minute per side.)
4. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with butter and syrup.
Makes 24 pancakes (6 servings).
The secret to great pancakes is not to flip them too soon or too late. You have to wait until the pancakes start to bubble in the MIDDLE before you flip them.
Try the following
Fluffy American pancakes
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
maple syrup
butter
Method
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.
Variations
1. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
2. Add a large handful of fresh blueberries to the batter before cooking.
3. Serve the pancakes with fresh strawberries and good vanilla ice cream.
4. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream
or American pancakes
255g/9oz plain flour
2 tsp baking powder
1 tsp salt
2 tbsp caster sugar
250ml/9fl oz milk
2 medium eggs, lightly beaten
6 tbsp cottage cheese
55g/2oz unsalted butter, melted
To serve:
chopped pecans
maple syrup
Method
1. Beat the eggs into the milk and add the melted butter.
2. Sift the flour with the baking powder, salt and sugar.
3. Make a well in the centre of the flour and pour in the milk.
4. Using a wooden spoon beat the mixture quickly to make a batter.
5. Stir in the cottage cheese.
6. Heat a heavy based frying pan. Grease with butter and pour in the batter to make rounds approximately 8cm/3¾ inch diameter.
7. Cook until bubbles start to appear on the surface, this will take approximately 1 minute. Flip the pancake over and cook the other side.
8. Continue until you have used up all the batter.
9. Heat the maple syrup in a small pan and add the chopped pecans.
10. Serve the pancakes and pour over the maple syrup
or American pancakes
250g/9oz plain flour
2 tsp baking powder
1 tsp sea salt
3 tbsp sugar
250ml/9fl oz milk
2 eggs, lightly beaten
50g/2oz unsalted butter, melted, plus extra for cooking
For the maple butter syrup
80ml/3fl oz maple syrup
25g/1oz unsalted butter
Method
1. Sift the flour, baking powder, salt and sugar into a bowl.
2. Mix the milk, eggs and the melted butter in a large jug, then add the flour mixture and mix quickly to make a batter - don't worry about any lumps.
3. Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with the extra butter and pour in the batter in batches to make rounds 8-10cm/3-4in in diameter.
4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute.
5. Keep the pancakes warm in the oven while you cook the remaining batches.
6. Heat the maple syrup and butter together in a small pan or in the microwave.
7. Stack the pancakes on warmed plates and pour over the buttery syrup.
To make cottage cheese pancakes, make the batter as above then stir in eight tablespoons of cottage cheese and cook as above. Serve with fresh berries, cherry or blackcurrant jam and crème fraîche, sour cream or thick yoghurt.
Here's the recipe from last night... if you just want the pancakes get rid of the bananas and rum!
Scotch pancakes with caramelised bananas and rum
Ingredients
4 Servings
# 4 large, just ripe bananas sliced lengthways
# 50g caster sugar
# 50g unsalted butter
# Good splash of rum
# Vanilla ice cream, to serve
# 2tsp water
Scotch pancakes
Makes 10-12 small pancakes
# 100g plain flour
# 1 tsp baking powder
# Pinch of fine sea salt
# 80ml buttermilk
# 50ml cold water
# 2 large eggs, beaten
# Sunflower oil, for frying
Method
To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.
Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 secondsâ€"1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.
For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.
Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.
American Pancake /cooking time 10/30 mins
175grs/6 oz self raising flour
110grs/6 oz caster sugar
1Tbsp baking powder
2 eggs
275Ml/9fl oz milk
butter,for frying
-TO SERVE-
8 slices steaky bacon,cooked until crisp
55Ml / 2 fl oz maple syrup
-METHOD-
To make the pancakes,sift the flour into a bowl with the baking powder and caster sugar.Add the eggs and milk,whisk together but be careful not to over mix it.Heat a little butter in a non-stick pan and then add 2 Tbsp of batter for each pancake.Swirl the mixture in the pan,until it is evenly spread.Serve topped with the crisp bacon and maple syrup.
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1/4 cup whale-wheat flour
1 pinch baking soda
1 pinch salt
1 drop vanilla extract
milk
-1 Mix first four flour ingredients and enough milk to make a runny batter
2-Spray a pan with olive oil spray
3-Pour batter onto pan
4-Fry on each side at medium heat for about 45 seconds
5-Top with berries,honey,etc.
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.
1 cup flour
1/4 tsp salt
1 tbsp. baking soda
2 tbs. sugar
Mix to combine then add:
1 egg
2 tbsp. cooking oil
enough milk to make a thick batter
Cook on a griddle or cast iron pan on each side till golden. Serve with butter and maple syrup. If you add an extra egg to this mixture it works nicely as a waffle batter as well.
I'm sure you can find a recipe online easy enough if you google it - I think it's just like standard batter but with more flour.
If you're feeling lazy though, I got this thing in tesco that is basically a plastic bottle with some batter mixture in it. You just add water, shake it up a bit and hey presto you've got yerself batter for American pancakes - you just pour directly from the bottle into yer frying pan. I can't remember what it was called, but it was fairly obvious - American pancake mix - or something and it had the American colours on the label.
very yummy I must say! (especially with some maple syrup....mmmmmmm.....)
Above recipes are good, but add a Tablespoon of Vanilla. Be sure the griddle is already HOT (with your oil on it or a cooking spray) and then pour batter (about 1/4 c) onto the griddle and flip only once. Both sides should be a golden brown (not too dark) but cooked thru.
If batter is too runny or too thick (you want it the consistency of a cake batter) adjust it.
You can buy the mix for this in Sainsburys or Tesco's down the cake baking aisle. It comes in a plastic bottle - (similar to a ketchup bottle) and you add water, shake and then fry them in a pan. They are very nice.
You can add things to your batter as well. I like bananas or walnuts in mine. Some people like blueberries.
American Style Flapjacks/Pancakes
Ingredients
Amount Ingredient Preparation
1 cup flour
1 each egg
1 tablespoon butter or margarine, melted
2/3 cups milk
1 1/2 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
Directions
Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter/margarine.
It should make about 5 pancakes 7 inches in diameter. Use less sugar if you like to use a lot of syrup.
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