Sunday, May 18, 2014
Easy Made from scratch Pancakes Recipes
Made from scratch Pancakes:
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| Blue Berry |
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| Chocolate |
Delicious made from scratch recipes that is quick and easy to make. This takes about 10 min to whip up in the morning.
Ingredients:
1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1/2 of cup sugar
1 large eggs whisked
1 teaspoon of pure vanilla extract
2 teaspoon of melted butter (room temperature)
1 cup of milk (room temperature)
2 medium bowls
any toppings of choice
non-sticking spray
In one bowl, combing flour, baking powder, sugar and whisk to break the lumps. In the other bowl, add the eggs, milk, butter and whisk in the vanilla extract. In the dry ingredients bowl, make a dent in the center and pour the wet ingredients in that center. Whisk the mixture (some lumps are ok) together about two or three times . DO not over mix.
Heat the skillet to medium heat, Spray the skillet with non-cooking spray. When the cooking sprays sizzle within 3 to 5 seconds then its ready to add the batter. If it sizzles and evaporates right away then its too hot and will burn the pancakes. Add about a ladle of batter, after about 30 seconds add in your favorite toppings then about another 30 seconds flip for another 45 seconds to 1 min. Serve with extra toppings and syrup. Makes about 6 pancakes.
Tuesday, May 13, 2014
Skonsur Thick pancakes pan fried bread
250 g bread flour
4 1/2 tsp baking powder
1 tsp salt
2 tbs sugar
40 g margarine, melted
250 ml milk
2 eggs
Mix together the dry ingredients. Add the eggs and melted margarine, and thin with milk. Stir until smooth. Pour on a greased skillet and fry on both sides at low temperature. Cakes should be like thick pancakes.
-serve cold with any kind of topping that is good with bread: cheese, slices of meat, salads, etc.
-make a sandwich-cake: make a mayonnaise/sour-cream based salad (shrimp, tuna, egg, salmon, etc.), and layer with whole pancakes. (More on sandwich-cakes later).
-serve warm like American pancakes, with butter and syrup
Friday, April 4, 2014
Better than Pancakes
Thursday, January 9, 2014
Whole Grain Pancakes
Yummy, Easy Whole Grain Pancakes
3 1/2 cups quick rolled oats
4 cups King Arthur whole wheat flour, traditional or white wheat
1 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup canola oil
To make the mix: Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, its just right. If it wont hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the fridge.
To make the pancakes: Whisk together 1 cup mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), and 1 large egg. Dont worry if the batter seems thin at first; itll thicken as it stands. Let the batter stand for 5 minutes before cooking. (I make the mix first, get out my pan, preheat it for a few minutes, set the table, etc. and then the mix is perfect.)
Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till theyre golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2") pancakes.
Note: These pancakes are so tender and moist, theyre even good cold (not refrigerator cold; room-temperature cold).
Posted by: Katie Organ