Do you know a good pancake recipe?

Question

Hello! I'm looking for a really easy, super yummy recipe for pancakes.

Know any?

Answer 1

wow i use muffin mix. its by Martha White and its usually with all the other muffin mixes at the grocery store.  there is a pancake recipe on the back. so you can make blueberry cheesecake, strawberry, choc chip all kinds, they are a big hit when guests stay over!

Answer 2

Here are a few that are my families favorites. Hope you enjoy!!!

Apple Cider Pancakes

INGREDIENTS

2 cups complete pancake mix

1 1/4 cups apple cider

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 tablespoon brown sugar

1/2 teaspoon vanilla extract

1/4 cup chopped walnuts

butter flavored cooking spray



DIRECTIONS

Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.

Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.

Eggnog Pancakes

1 1/2 cups all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup eggnog

2 tablespoons clarified butter

1 egg, lightly beaten



DIRECTIONS

Heat a lightly oiled skillet or griddle over medium heat.

In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.

Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Pineapple Orange Pancakes

INGREDIENTS

1 cup all-purpose flour

1 tablespoon white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

3 tablespoons orange juice

3/4 cup buttermilk

2 tablespoons canola oil

1 (8 ounce) can slices canned pineapple, chopped



DIRECTIONS

Preheat a lightly oiled griddle over medium heat.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.

In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.

Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Oatmeal and Wheat Flour Blueberry Pancakes--Really great for Fall & winter!

INGREDIENTS

1/2 cup whole wheat flour

1/2 cup all-purpose flour

3 tablespoons brown sugar

2 tablespoons baking powder

3/4 teaspoon salt

1 1/2 cups quick cooking oats

2 cups  milk

3 eggs, beaten

1/4 cup olive oil

1/2 cup frozen blueberries



DIRECTIONS

Preheat a lightly oiled griddle over medium heat.

In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.

In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.

Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Gingerbread Pancakes

INGREDIENTS

3 cups all-purpose flour

6 tablespoons baking powder

3 teaspoons unsweetened cocoa powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

6 tablespoons ground hazelnuts

3 cups milk

6 egg whites

6 tablespoons dark molasses

6 tablespoons vegetable oil



DIRECTIONS

In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.

In a medium bowl whisk together milk, egg whites and molasses.

Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Answer 3

Good Old Fashioned Pancakes (makes 8 pancakes)

INGREDIENTS

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

DIRECTIONS

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  

Answer 4

Use a mix;-} or do a search.

Answer 5

Mixes from the box are great. Even the ones that just call for adding water. I've made them from scratch and I promise the mix is just as good.

Answer 6

This is the best recipe for pancakes, and it's easy to make.  I add a 1/2 tsp. of vanilla and only 3/4 tsp of salt when I make them.  They are delicious!

Answer 7

Buttermilk Pancakes

http://www.cherskitchen.com/recipes/brea...

Answer 8

You've gotten great recipes, here's some tips for the perfect pancake from "Cook's Illustrated".  I have an account from them, so I'm not sure if the link that I provide will work for you.

Pancakes 101

Are there any tricks to making and serving great pancakes?

Hare some tricks we've found make for successful pancakes:

Mix the Batter Lightly

There are two factors that promote fluffiness in pancake batter, underdeveloped gluten and dissolved baking soda. Gluten is a mix of very long proteins that are disorganized in structure. Once gluten is dissolved in water, these proteins can more easily rearrange their structure. Kneading or mixing gluten elongates the proteins and somewhat organizes them, an action similar to combing the strands of your hair. As the proteins start to lie more or less parallel to each other, the dough becomes elastic and less tender. By reducing the mixing time of your batter, you give the gluten less opportunity to organize.

Baking soda (either on its own or as part of the baking powder formula) creates the bubbles that make pancakes rise. When baking soda encounters an acid, carbon dioxide is formed to produce the bubbles in the batter. The stirring of the pancake batter speeds bubble formation by moving the baking soda and acid together. Unfortunately, stirring also causes the release of carbon dioxide gas by bringing formed bubbles to the surface of the mixture. Just a little too much stirring and the bubble-forming capacity of the baking soda will be quickly exhausted. To make the fluffiest pancakes possible, then, you should stir the batter until the ingredients are just incorporated—and not one stir more!

Use the Batter Within an Hour

To determine how far in advance we could make pancake batter, we mixed up a few batches of basic pancake batter and held them for different lengths of time before cooking: one hour, two hours, and three hours. Holding the batter for one hour had no detrimental effect on the pancakes. After two and three hours, however, the batter spread out too easily, producing thin, floppy cakes that were much less appealing than the ones made from fresh batter. Here’s why: In fresh pancake batter, baking powder reacts quickly, releasing most of its gas in a short period of time. The longer the batter sits, the fewer bubbles there are left when it’s time to cook, increasing the likelihood of flat flapjacks.

At first we thought we could add a bit more baking powder to the batter to provide some extra lift, but this merely lent an unpleasant chemical taste to the pancakes. Next, we tried adding a stiffly beaten egg white to the batter. The resulting pancakes were not quite as fluffy as those from fresh batter, but the egg white added a good amount of height. So the next time you find yourself with pancake batter past its prime, simply add a stiffly beaten egg white.

Heat the Pan Properly

The best way to determine when the skillet is ready is to make a test pancake the size of a half-dollar (use 1 tablespoon of batter). If after one minute the pancake is golden brown, the pan is ready. If the bottom of the pancake remains blond—or is close to burning—adjust the heat accordingly.

Serve as Soon as Possible

We tried several methods to determine how to hold pancakes before serving, from stacking up the pancakes on a heated plate, to covering them with foil, or to placing the plate of stacked pancakes in a warm oven. All of these methods did the job as far as keeping the pancakes warm. Even by the last batch of pancakes, the temperature reading would hit somewhere between 145 and 150 degrees. But these pancakes were compressed from being stacked, and they steamed from the heat and became very rubbery.

What we found that the best method was to spread the pancakes on a large cooling rack placed on a sheet pan (be sure to spray the cooling rack well with vegetable cooking spray and save yourself from sticking pancakes). Place the pan and the rack in a 200-degree oven and place your pancakes on the rack in a single layer, uncovered, for up to 20 minutes (or be warned-they will start to dry out.) The warm oven keeps the pancakes hot enough to melt a pat of butter, and leaving the pancakes uncovered keeps them from becoming soggy.

Answer 9

2 cups Original Bisquick® mix

1 cup milk

1 tablespoon sugar

2 tablespoons lemon juice

2 teaspoons baking powder

2 eggs

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

Its really just the melt in your mouth pancakes off the side of the Bisquick box but the are sooooo good.