pancake

Pumpkin Pie Pancakes

all-purpose flour

baking powder

baking soda

salt

brown sugar

cinnamon

ginger

nutmeg

buttermilk

pumpkin purée (I prefer Libby)

vanilla extract

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

Detailed steps for making traditional Chinese scallion pancakes at home.

Chinese Scallion Pancakes

unshifted all purpose flour

water

tbsp. vegetable cooking oil

cooking oil

scallion

Chinese five spice powder

tbsp. light soy sauce

oyster sauce (, optional)

sesame oil

tbsp. chili oil

green onion and coriander

Mix salt with all purpose flour.

Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.

After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).

Roll up the circle into a cylinder. And further roll into the shape of a snail.  Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.

Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.

Remove the circle out and cut into wedges.&nbsp;

Big-Batch Pancake and Waffle Mix recipe | Epicurious.com

unsalted butter,

sugar

kosher salt

Savory Dutch Baby for Two recipe | Epicurious.com

Tbsp. sugar

thyme leaves

tsp. black pepper

Parmesan,

eggs

milk

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Sheet-Pan Cider-Ricotta Pancakes with Pear Compote recipe | Epicurious.com

Bartlett pears (about 2 lb.), coarsely chopped

apple cider

lemon juice

Tbsp. honey

Butter vegetable oil spray (for pan)

oats

ricotta

honey

Tbsp. finely grated lemon zest

Powdered sugar (optional, for serving)

Whole Grain Pancakes with Blackberries recipe | Epicurious.com

whole wheat flour

unsalted butter (for pan)

Room-temperature butter, fresh blackberries, and pure maple syrup (for serving)

How To Make Crêpes

unsalted butter, melted

vanilla extract (optional)

Neutral oil,

Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.

Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you&#x27;ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn&#x27;t have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.

Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.

How To Make a Dutch Baby Pancake

unsalted butter

Powdered sugar, maple syrup, and jam,

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.

Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

Heat the pan and oven: Meanwhile, place the skillet you&#x27;re using on a middle rack to warm along with the oven. Heat the oven to 425°F.

Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

The overnight pancakes get mixed up the night before you make them. Serve with a homemade honey orange butter too!

Christmas Morning Pancakes

milk, warm to the touch (about 105°F)

active dry yeast

eggs,

(1 stick) unsalted butter,

orange zest (from 1/2 large orange)

Make the pancake batter: Combine the milk, sugar, and yeast in a mixing bowl. Set aside for 5 minutes until foamy and smells yeasty. Whisk in the melted butter until completely incorporated.

In a very large bowl, whisk the flour and salt together. Pour the milk mixture over the flour mixture. Stir until you no longer see any dry flour; the batter will be lumpy and that is OK.

Cover the bowl with a clean kitchen towel and set aside at warm room temperature until doubled in volume, about 30 minutes. Replace the kitchen towel with plastic wrap, then refrigerate the batter at least 8 hours or overnight. Meanwhile, make the orange-honey butter.

Make the orange-honey butter: Place all the ingredients in the bowl of a food processor fitted with the blade attachment. (Alternatively, use an electric hand mixer or stiff spatula and a bowl.) Process until creamy and well-combined, stopping 1 or 2 times to scrape down the sides of the bowl, 30 seconds to 1 minute. Transfer to a serving dish, cover with plastic wrap, and refrigerate.

Make the pancakes: A half-hour before you want to begin cooking, take the pancake batter and orange-honey butter out of the refrigerator. Discard the plastic wrap from the pancake batter. Add the eggs and stir until incorporated, although it is okay to see streaks of egg white. The pancake batter will appear thick, viscous, and creamy; set aside.

Heat a large cast iron or nonstick skillet over medium heat and add a pat of butter. Once the butter melts, swirl the pan to coat. Use a 1/4-cup measure to drop the pancake batter into the skillet. The batter is quite thick, so the pancakes will not spread into perfectly round circles. Cook until the bottoms are golden-brown, 2 to 2 1/2 minutes. The edges of the pancakes will appear dry and set, but you might not see bubbles rising to the surface as you do with other pancakes. Flip with a flat spatula and cook until the second side is golden-brown, about 2 minutes more. The first pancake or two might not turn out beautifully as you work to adjust the heat and gauge how quickly the pancakes cook.

Transfer the pancakes to a plate and cover with aluminum foil to keep warm, or serve in batches. (You can also put the pancakes in a 200°F oven to keep warm.) Continue cooking until all of the batter is used up, adding more butter to the pan and adjusting the heat as needed. Serve pancakes with the orange-honey butter.

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

The Best Buttermilk Pancakes

all-purpose flour (see Cook's Note)

Butter and maple syrup,

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).

Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Whatever you do make this recipe exactly the way it’s written. Yes! It’s supposed to be a thick batter! Don’t thin it out or it won’t eat crispy around the edges and soft &amp; fluffy in the middle.
It truly is the best buttermilk pancake recipe I’ve ever made.

I halved the recipe because there are only 2 of us and it turned out perfectly. 

Taste and texture like restaurant quality.  My family loves these. 

My go to pancakes!! I love these! Batter is thick so just be sure to spread it out a little with spatula or spoon when making them. 

Good flavor.  Had to add about 1/2 cup more buttermilk to thin it out.  Could have been more fluffy but may have beat it too long.  I will try this recipe again.


3.5 stars

These were OK. The batter was really thick, but I didn’t change the recipe. Pancakes came out crisp on the outside and soft and fluffy on the inside. It was just the flavor that wasn’t great. Maybe I’m just not used to the taste of buttermilk??

These were absolutely delicious!  I read the other reviews before making them and added another 1/2 c whole milk to thin it out. Also added cinnamon and they were fantastic!

You will need 1 more cup and a little for thinner batter

These pancakes are extra light and fluffy with a classic buttery flavor and golden brown, crisp tops and bottoms.

Light and Fluffy Buttermilk Pancakes Recipe

Basic Dry Pancake Mix:

(about 2 cups) all purpose flour

For Each Batch of Pancakes

(about 12 ounces) buttermilk

(about 8 ounces) sour cream (see note)

unsalted butter, melted,

maple syrup

For the Dry Pancake Mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months. (See note.)

For each Batch of Pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.

Quick, easy and delicious chickpea flour pancake.

Savory Besan Pancake

besan (gram flour)

pepper

turmeric powder

paprika

yeast

400 ml. water ((1.5 cups + 2 tablespoons))

bell peppers ((finely chopped))

green chilies ((finely chopped))

green onion ((finely chopped))

cilantro ((finely chopped))

In a large mixing bowl, add besan + salt + pepper + turmeric powder + paprika + nutritional yeast. Mix well using a whisker.

Add water. Mix well until the mixture is smooth (please see the video for reference).

Cover the bowl and let it rest for 10 minutes.

*After 10 minutes* Add all the remaining ingredients: bell peppers + green chilies + green onions + cilantro.

Mix well using a spatula.

Set a non-stick pan over medium heat. Once it&#039;s hot, scoop and pour around 1/2 cup of the besan mixture and spread it evenly.

As bubbles start to appear, gently flip the pancake and heat the other side (around 1 minute).

Brush the top side with a bit of olive oil. Flip it and brush the other side. Flip again and let it heat until light brown.

Repeat the same for the remaining mixture. Besan pancake is ready. Serve alongside sriracha, or any hot sauce with salads on the side.

https://www.youtube.com/watch?v=DEvQXXlBrZM

8 ingredients Savory Besan Pancake makes an incredible breakfast/brunch idea. So delicious and super easy to put together: Mix, Pour, Heat, Flip, Heat….and you’re done!

Full recipe: https://www.veganbell.com/savory-besan-pancake

Thanks for watching!
Neelu & Nabin,
Veganbell

Savory Besan Pancake | Easy, 8-Ingredients Chickpea Flour Pancake (Vegan)

Savory Tex-Mex Dutch Baby Pancake

Mexican hot sauce,

canned fire-roasted diced green chiles, drained

Monterey Jack and cheddar cheese blend

Place the flour, milk, eggs, hot sauce, and salt in a blender or food processor and blend on high speed for 10 seconds. Scrape down the flour clinging to the sides of the jar or bowl with a rubber spatula, add the chiles, and blend to combine, about another 10 seconds; set aside for 20 to 25 minutes for the batter to rest. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F.

When the oven is hot, melt the butter in a 12-inch cast iron skillet over medium heat. Tilt the pan to make sure the butter coats the entire bottom of the pan. Pour in the batter and sprinkle evenly with the cheese.

Bake until puffed, light brown on the top, and dark golden-brown on the sides and edges, 20 to 25 minutes. Remove from the oven and serve immediately (it will collapse quickly) with more hot sauce.

Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

"Instant" Pancake Mix

baking soda (check expiration date first)

eggs, separated

butter

"Instant" Pancake Mix, recipe above

butter,

fruit

Combine all of the ingredients in a lidded container. Shake to mix.

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.

I have been making this mix for the last couple of years and my family loves it - I have even made for friends. 

I have been caught a few times w/o buttermilk so I made my own using milk and a couple tablespoons of lemon juice. 

This is simply, a solid recipe that is guaranteed to please.....as long as you have bacon.  

Really good pancakes!!!  I've made these a few times following the recipe exactly.  I see no need to do anything differently.  The batter is thicker than you'd expect, however the pancakes come out light and fluffy and the family loves them.  I now prefer this mix over the boxed kind.  I usually get 12 to 14 normal sized cakes per batch.  We only eat half and the other half I freeze in a freezer  bag, then reheat in the microwave when we want them again and they are just as good as the day they were made.  So not only will I no longer buy boxed mixes, but I will also save money by not buying the frozen Eggo pancakes for my kids anymore.  So glad I found this recipe.

The BEST pancakes I ever had!  Goodbye Bisquick! I cut the recipe for the dry ingredients by 1/3 to get the 2 cup recipe for 12 pancakes.  Be warned, the batter will be THICK.  I thought I messed up but made 2 for my hubby and he was raving.  I did thin out a little with regular milk and the next 2 for me were awesome.  Another note:  When you flip them they feel like they weigh a ton each but are so light and fluffy when you eat them.  Try it!  Will not make any other recipe for pancakes after this.  I used fresh blueberries....yum.

i sure as heck do not see the pancake recipe as easy!  separating all those eggs, ensuring you are stirring one ingredient the right way into another and so on and so forth!  this is not an easy recipe.  aunt jemima--the one you put eggs and milk into, is real easy.

This is now my go to recipe. I make my own buttermilk for the recipe (1 tablespoon of white vinegar for each cup of milk). These pancakes are light, fluffy, and cooked fully in the middle, unlike other pancake recipes I have tried. I appreciated Alton’s tip in the episode to check that the internal temp reaches 200. 

I have made this recipe ever since the original episode aired. I never do anything but from scratch pancakes ever since. These are one of my daughters favorite things I make, even to this day, though she is all grown up now. They are amazing, and the batter is very versatile. Blueberries with this are my personal fave.<br />

LOVE that this includes make ahead supply!!!! That’s I think my favorite part actually!! Made these this morning, added a splash of vanilla and blueberries for mine- regular for my husband and they were FANTASTIC, not to sweet and really fluffy! First time making pancakes from scratch and I will never go back to a box! Excellent!!!

Amazing pancake mix!  We eat these once a month at least.

Perfect pancakes and great to have extra mix in the house!

https://www.foodnetwork.com/videos/flapjacks-0132782

Alton Brown explains how to make flapjacks.

Flapjacks

A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.

Basic Crepe Batter Recipe

whole milk (10 fluid ounces; 280 milliliters)

flour (5 ounces; 140 grams)

(8 grams) sugar, if making sweet crepes

herbs,

For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)

To Cook: Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.

Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.

Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.

Try these incredible <a href="https://www.dietdoctor.com/low-carb/keto">keto</a> cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!

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