Pancakes Recipe

Find great Pancakes Recipe at 123EasyAsPie.com

Q: A simple recipe for light fluffy pancakes?
I just tried Mark Bittman’s pancake recipe which called for all 1’s: 1 cup flour, 1 of milk, 1 egg, 1tsp baking powder, 1Tbsp sugar, 1 pinch of salt. Easy and convenient, but what I ended up with was so eggy I thought I was eating an omelet. So, I tried increasing everything else except for the egg, which resulted in a less eggy but overmixed batter. I cooked the batter anyway, and the pancakes were like heavy plates. Maybe I will try it again without overmixing, but there should be a better recipe.

Some people say to use the batter right away for lighter pancakes. Others say let it rest. What’s the real deal?

All I need is a good foolproof pancake recipe that is simple enough to use on weekday mornings without making a special trip to the grocery store for things I won’t use for anything else — just the ingredients listed above.

Can you help me out?

A: Try this one out, My family absolutely loves this one,

Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups milk
3 tablespoons vegetable oil
1 egg

Directions:
1. Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).

2. Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).

3. Mix liquid ingredients into dry ingredients.

4. Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.

5. Cook until golden brown.
Serve with butter and syrup or your favourite topping.

Hope this helps.

Q: When making blueberry pancakes, is it ok to just add blueberries to a regular pancake recipe?
I’m making blueberry pancakes tomorrow for my home economics class. The girl I’m making them with says it’s okay to just use a regular pancake recipe (eggs, milk, flour etc) and add in blueberries. Will this be okay? Will it make the pancakes soggy?

If so, please leave me an alternative recipe with basic ingredients!
Thanks

A: Yes, it will work just fine. If you don’t want the batter to turn bluish, pour the pancake batter in the pan and then drop blueberries on the batter. This is harder and not necessary though. Plus then when you flip them the blueberries might get a little overcooked. But either way will work. Good luck! You will do great!

Q: Need a recipe for pancakes…I would like to make pancakes/hotcakes fluffy and just like the McDonald hotcakes
you can buy in Australia.

How do they make them so spongy and fluffy? Does anyone have a good pancake recipe like the McDonalds one? I don’t usually like much fast food but I absolutely love the hotcakes/pancakes you can buy around Australia for breakfast in McDonalds.

Thankyou!

A: Extra Light and Fluffy Pancakes

This recipe incorporates whipped egg whites for extra light and fluffy pancakes. Because they use the yolks and melted butter, they are still rich and tender.

Ingredients

1 cup sifted all-purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar

Directions

1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.

Q: Does anyone know the recipe for pancakes in Pancake House?
I’ve tried a million pancake recipes and i never get the same fluffiness and lightness that Pancake House pancakes have. Also, what is their substitute for butter? And if possible, i need help with the pancake syrup. Please Help!

A: This one I have been making for almost 20 years for a group river camping trip in a quadruple batch . Once I did not make them and everyone reminds me to make them it has become a breakfast high light I guess .

Honey Wheat Pancakes

1 c. flour
1 c. whole wheat flour
1 tbsp. + 1 tsp. b. powder
1 1/2 tsp. cinnamon
4 tbsp. butter
4 egg whites
1 3/4 c. milk
2 tbsp. honey
1/2 c. milk
In a bowl mix dry ingredients together . In a saucepan melt butter and honey , remove from heat , then add milk and whisked egg whites . Pour into dry mix and whisk together add remaining milk . Let stand 8 min. Get your griddle or skillet hot and start cooking .

Q: Does anyone know a good recipe for PANCAKES that is egg free?
I’m looking for a simple pancake recipe that doesn’t use eggs.

A: These are so delicious and not too complicated to make.

Pumpkin Pie Pancakes

1 ½ cups unbleached all-purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
½ teaspoon salt
¼ teaspoon pumpkin pie spice
1 ¼ cups soy milk or other non-dairy milk
1/3 cup canned pumpkin
1 Tablespoon corn oil

1. In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.

2. In a food processor or blender, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.

3. Use a skillet to make pancakes as you would with regular pancake batter.

Q: I need a recipe for mashed potatoe pancakes ?
I have leftover mashed potatoes and i was wondering if there is a potatoe pancake recipe for them. thanks.
good one adam I noticed that after i posted the question ! lol

A: Hey, is your name Dan Quail? lol.

Anyways, You need leftover mashed potatoes, and the recipe really depends on how much moisture you have in them, and how much you have left.

I would say about 4 cups of day old mashed potatoes
1/4 to a 1/2 cup of flour
1 to 2 eggs
a 1/2 of a minced onion
sliced green onions

Mix everything together, and fry them up in veggie oil. The mixture needs to be a little on the dry side, but not to where it breaks apart too easily. You want it to be able to hold it’s shape still.

Use an ice cream scooper to scoop them out, and drop it in the oil. Cook it for about a minute, and then flip it over, and press it down to about a 1/4 of an inch thick. Cook for 5-6 minutes an a medium high, then flip it over and cook another 5 minutes or so, until both sides are a golden brown. Drain them on a paper towl.

When they get crispy, then they are done. Put on a plate with some sour cream and a little more green onion over the top, and you’ll look like a professional chef.

Q: Who has a good recipe for pancakes?
I´ll be making them for a LOM (Little Old Man) with a big apitite, two college boys, plus my mom and thirteen year old sister. I need something easy, and not too fancy or expensive, but that I can add nuts, or bananas, or whatever to. This country also somehow runs with out the aid of maple syrup, so a little tiny bit sweeter might help, but not TOO much sweeter. I know I´m being really picky, but I have to be cooking for so many. My aunt also comes over sometimes with her 4 year old twins, and my uncle. And please include approx. how many pancakes your recipe serves, cuz I might have to make them for fewer poeple as well. Thanks so much.

A: Irish Pancakes

by Pat Friend

Irish pancakes are traditionally served on Shrove Tuesday, the last day before the Lenten fast begins. In the times when the Lenten fast and abstinence forbade not just meet but butter, cream, eggs, and fat, these pancakes were a way to use up any of those ingredients in the larder. Served with meat, they were the last hearty meal before Lent.

1 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
8 tbsp. butter or margarine (use sticks at room temperature, not whipped)
1 cup buttermilk
1 egg
butter or margarine (small amount)

Possible toppings:
Sugar
Butter
Honey
Jam

Sift dry ingredients into a bowl.
Beat egg and buttermilk together.
Add egg-milk mixture to the dry ingredients and beat until batter is thick.
Allow batter to sit for up to two hours.
Heat a griddle or frying pan and grease it lightly with butter or margarine.
Spoon batter onto hot pan.
Cook until bubbles rise to the top and underside of the pancake is golden brown.
Flip the pancake over and cook until the second side is golden brown.
Yield: 10-12 pancakes

Q: Vietnamese pancakes recipe?
I need a recipe for making vietnamese pancakes
they arent for breakfas mainly for lunch
made woth eggs and some stuff i dont know
plz give me a simple& quick recipe!

A: VIETNAMESE PANCAKE RECIPE

Ingredients

1 package of prepared flour (bot banh xeo) with attached turmeric package.
1 lb peeled shrimp
3/4 lb of ground pork or 1/2 lb of bacon
1 cup of coconut milk
7 oz (200g) of peeled split mung bean
4 cups of cold water
2 lb fresh bean sprouts
2 yellow onions, finely chopped
some green onion, finely chopped
salt and pepper
vegetable oil

Cooking:

Put mung beans in a pan with water and boil until tender. Drain water, cover, and cook on low heat for about 5 to 7 minutes.
Take mung beans out of the pan and mash them.

Step 1: Mix the prepared flour with the tumeric package in a large bowl. Add 4 cups of cold water and 1 cup of coconut milk. Add finely chopped green onions, mix well and wait for 5-10 minutes.

Step 2: Saute’ finely chopped onions, shrimp and ground pork with a little vegetable oil. Stir occasionally until shrimp and pork are cooked.

Step 3: Put a little vegetable oil in a medium wok on medium heat. Spread out oil in the pan. Once the oil is hot, put 1/3 cup of batter in the pan. Spread batter in pan similarly to cooking omelets.

Step 4: Put shrimp and pork mixture, bean sprouts, and mung beans on top of the uncooked pancake. Fold it in half when firm and cover the wok for a minute. Flip the pancake over and cover the wok for a minute to cook the other side.

Step 5: Put the pancake on a plate and its ready to serve.

Step 6: Repeat the steps until batter is used.

Q: Tiramisu Pancakes Recipe?
Does anyone know a recipe for tiramisu pancakes? I found two on the internet but the instructions and recipes were quite vague. Thx!

A: * 2 packages frozen pancakes (12 pancakes per package)
* 1 package (8 ounces) cream cheese — softened
* 1 package (8 ounces) mascarpone cheese
* 2/3 cup confectioners’ sugar
* 1 teaspoon instant coffee granules
* 2 tablespoons water
* 1 tablespoon unsweetened cocoa

1. Warm the pancakes according to the package directions.

2. Meanwhile, in a large bowl, beat the cream cheese, mascarpone cheese, and confectioners’ sugar until well combined. In a small bowl, dissolve the coffee granules in the water then add to the cheese mixture; mix well.

3. Place a pancake on a plate then dollop with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping the stack. Repeat with the remaining pancakes and cheese mixture. Sprinkle with cocoa and serve immediately.

Turn simple pancakes into a treat worthy of the best Italian restaurants in just minutes!

serves 8

Q: Searching for recipe”Swedish Pancakes” from Mellow Yellow in Hyde Park (Chicago)? Not any old SP recipe though
Looking for this specific recipe, I have tried other Swedish pancake recipes and they turn out more like French crepes. Mellow Yellow’s are dark and dense and large and folded and taste a bit like buckwheat or some other type of flour must be in there. Also have a bit of ?ginger? taste to them. Thanks!

A: Many restaurants, if you ask them, will give you their recipes – try giving them a call or writing to them.

Mellow Yellow ($$)
American (Traditional)

1508 E 53rd St, Chicago 60615
Btwn S Harper & S Hyde Park Ave

Phone: 773-667-2000
Fax: 773-667-9964

Q: is there anyone who tells me the pancakes recipe?
i’m italian and i live in italy and when i watch american telefilms i see all these fantastic appetizing pancakes but i have no idea about how to make it.can you tell me the procedure ,the right quantity ,everything?

A: How to make pancakes

1. Making pancakes for the first time, if no one’s ever shown you how, can be a nightmare. Yet, once the technique has been properly explained, as with all cooking skills, it becomes a very simple affair. What should a pancake be like? Well, almost transparent, crisp and lacy at the edges, meltingly light. The following quantities will make 12-14 pancakes in a 7 inch (18 cm) pan or 10 pancakes in an 8 inch (20 cm) pan. First of all, measure 7 fl oz (200 ml) of milk and 3 fl oz (75 ml) of water in a measuring jug. Sift 4 oz (110 g) of plain flour and a pinch of salt into a large mixing bowl, with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break 2 large eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

2. Next, gradually add small quantities of milk and water, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.

3. Pancakes should always be cooked in butter. Melt 2 oz (50 g) of butter in a pan and add 2 tablespoons of it to the batter and whisk it in.

4. When needed, use the butter to lubricate the pan using a wodge of kitchen paper to smear it round. Only use the merest trace to prevent sticking – a pancake should never actually be cooked in fat. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.

5. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

6. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only. I think tossing pancakes is a lot more bother than flipping them over with a palette knife but, in my experience, if there are any men around, tossing pancakes seems to give them enormous pleasure!

7. Then simply turn it out from the pan on to a plate. The finished pancake should be almost transparent, crisp and lacy at the edges.

8. Stack the pancakes as you make them, between sheets of silicone paper (baking parchment), on a plate fitted over simmering water to keep them warm while you make the rest. If you want to make them ahead of time, cover and store them (as above) in the fridge. To reheat, cover the stack loosely with foil and place in a preheated oven at gas mark 1, 275°F (140°C) on a high shelf for 10-15 minutes. Pancakes freeze divinely, stacked as above then placed in freezer bags. If frozen, it’s best to defrost the pancakes before reheating.

good luck! i hope they are tasty!=]

Q: I need a good recipe for pancakes?
I use to have a good recipe for home made pancakes from Betty Crocker. But I cant find it and the only ones I can find on the Betty Crocker web site use Bisquick. I dont like Bisquick and I would love to get an old home made recipe. Does any one have one they want to share? Yes I know I will get the “just go get a box mix at the store” so I will laugh now ok

A: Haha, isn’t that annoying when you ask for a recipe and people just tell you to go out and by it?! Well, here’s some REAL recipes for pancakes that are so yummy. Hope you enjoy them

Instant Pancakes

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.

Blueberry Pancakes

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
3 eggs
1 stick butter or margarine, melted and cooled
Approximately 1 cup whole milk
1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
Vegetable oil or butter, for cooking
Serving suggestion: maple syrup and additional butter

In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.

Banana and Pecan Pancakes (SO GOOD!!)

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners’ sugar, to garnish
Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook’s note*

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans.

*Cook’s note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Q: Where can I get a really tasty recipe for pancakes?
I’m looking for a great recipe for pancakes that is easy and doesn’t take long. I also do not want to have to pay much for ingredients.. I’d appreciate your answers!

A: Title: APFELPFANNKUCHEN (APPLE PANCAKES)
Categories: German, Fruits, Breakfast,
Yield: 4 servings

2/3 c Flour; Unbleached, Unsifted
2 ts Sugar
1/4 ts Salt
4 ea Eggs; Large, Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 tb Sugar
1/4 ts Cinnamon

Sift together the flour, 2 t sugar, and the salt.
Beat eggs and milk together. Gradually add flour
mixture; beat until smooth. Saute apples in 1/4 c of
butter until tender. Mixt 2 T sugar and the cinnamon
together; toss with apples. Melt 2 T butter in a
6-inch diameter, deep frypan. Pour in the batter to a
depth of about 1/4-inch. When set, place 1/4 of the
apples on top; cover with more batter. Fry pancake
until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and
apples are used. Serve immediately.
00000000000000000000000000000000000000000000000
CHOCOLATE PANCAKES WITH CHOCOLATE-RASPBERRY SAUCE
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE PANCAKES—–
1/4 c All-purpose flour
2 tb Sugar
1 1/2 ts Unsweetened cocoa powder
1/4 ts Baking powder
pn Salt
1 lg Egg white
1/4 c Skim milk
1 t Vegetable oil
1/4 ts Pure vanilla extract
1/2 pt Non-fat vanilla frozen
– yogurt
1/3 c Chocolate-raspberry sauce
– (recipe below)
1/2 c Fresh raspberries
—–CHOCOLATE-RASPBERRY SAUCE—–
1/3 c Sugar
2 tb Unsweetened cocoa powder
3 tb Seedless raspberry jam
2 ts Framboise (optional)
1 t Arrowroot
– OR -
1 1/2 ts Cornstarch

CHOCOLATE PANCAKES: In a
medium-sized bowl, stir together flour,
sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla.Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour. Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2
minutes.Turn the pancakes over and cook until the underside is browned,about 15 seconds. Repeat with the remaining batter.
Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt
and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2.

CHOCOLATE-RASPBERRY SAUCE:
In a small saucepan, whisk together sugar, cocoa and arrowroot or
cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a
simmer over medium heat, whisking constantly. Remove from the heat an
stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup.
00000000000000000000000000000000
Title: Fruity Buttermilk Pancakes
Categories: breakfast, pancakes
Yield: 4 servings

3/4 c whole wheat flour
3/4 c flour
1 ts baking powder
1 ts baking soda
1-1/2 tb sugar
2 egg whites
1-1/2 c buttermilk
1/4 c LF cottage cheese
1/2 ts vanilla
1/2 c chopped strawberries; or any
– other fruit
3/4 c maple syrup

Banana Cream Topping
1/2 c LF sour cream or yogurt
1/2 c mashed bananas
2 tb brown sugar
1/8 ts cinnamon

1.In large bowl, combine flours, baking
powder, baking soda, and sugar.Set
aside.

2. In medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add to flour mixture, stirring just until moist.Gently stir in fruit.
3. Spray large skillet with non-stick spray and heat over medium. Spoon dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly). Cook until bubbles break, then flip and cook until lightly
browned.
4. Serve with maple syrup and banana cream topping
00000000000000000000000000000000
Featherlight Yogurt Pancakes
Serving Size : 4 Preparation Time :0:00
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon sugar
1 teaspoon salt
1 cup plain yogurt
1 1/4 cups milk
2 eggs — slightly beaten
1/4 cup melted butter or margarine

Sift together flour, baking powder, soda, sugar, and salt. Combine yogurt,
milk, and eggs. Stir in butter. Pour liquids into flour mixture, mixing
just until dampened. Pour 1/4 cup batter on hot greased griddle for each
pancake. Makes 16 pancakes, 4 1/2 inches.
000000000000000000000000000000

Q: What is a good recipe for pancakes?
I really want pancakes for breakfast tomorrow but i don’t want the kind in the box (you know the mix) so I’m just hoping someone has a really good recipe!! Tell me a sight if possible. Please and thank you!!

A: Aunt Jemima Recipe But Add Your Touch.

This Is The Recipe For Banana Nut Pancakes.

2 medium firm-ripe bananas, peeled, sliced
1 tablespoon granulated sugar
2 cups Aunt Jemima® Buttermilk Complete Pancake & Waffle Mix
1 cup water
1 cup mashed very ripe bananas (about 2 medium bananas)
1 teaspoon ground cinnamon
1 cup Aunt Jemima® Syrup, warmed
1/2 cup coarsely chopped pecans, toasted if desired
Combine sliced bananas and sugar in small bowl; set aside.

For pancakes, combine pancake mix, water, mashed bananas and cinnamon in medium bowl; stir with wire whisk until large lumps disappear.

For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; top with 3 to 4 banana slices.

Turn when pancakes bubble and bottoms are golden brown.

Serve topped with warm Aunt Jemima Syrup (Your Choice of Pecans.)

Q: recipe for pancakes and a question?
Whats a good recipe for pancakes? we had mix but cant find it….i know i need eggs but we dont have any does it have to have an egg or can it go without?

A: Good Old Fashioned Pancakes

“This is a great recipe that I found in my Grandma’s recipe book. Judging from the weathered look of this recipe card, this was a family favorite.”
Original recipe yield: 4 servings

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

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 ( = 45 gr )

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.

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