Posts Tagged Pancake

Even more pancakes

Here are a few more pancakes that I’ve tried recently.

Sour Cream Pancake

1 1/2 cups flour
3 TB sugar
2 ts baking powder
1 1/2 ts kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 ts pure vanilla extract
1 ts grated lemon zest (instead I used lemon juice)

and 2 diced bananas

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup

These are probably the best out of all the pancakes I’ve had. They fluffy, but not too light and they fill you up. Also fried bananas are awesome.

 

  • 1-3/4  cups  all-purpose flour
  • 2  tablespoons  granulated sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1    egg, slightly beaten
  • 1-1/2  cups  buttermilk
  • 3  tablespoons  cooking oil (I used butter) 
  •  

    In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

    For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

    There was nothing special about these pancakes although they had an unsualy eggy taste even though there was only one egg in them…weird.

    Buttermilk Yogurt Pancakes

    1 cup all purpose flour
    2 Tbsps. yellow cornmeal
    2 packed Tbsps. light brown sugar
    1 tsp. baking powder
    1 tsp. baking soda
    ½ tsp. salt
    1 cup buttermilk
    1 cup plain yogurt
    1 large egg
    1½ Tbsps. unsalted butter, melted
    Additional butter for the pan

    Combine the first six ingredients in a large bowl, and whisk to blend. In a medium bowl, whisk together the buttermilk, yogurt, and egg. Add the wet ingredients to the dry ingredients, and stir until just blended, but still lumpy. Don’t over-mix the batter, or your pancakes will be heavy. Gently mix in the melted butter.

    Heat a large nonstick griddle or pan over medium heat and melt just enough butter to thinly coat the entire surface. Working in batches, drop the batter by 1/3-cupfuls into the pan. The pancakes will spread slightly, so be sure to leave some space between them. Cook the pancakes for about 3 minutes, until they are golden brown on the bottom, and bubbles form on top. Turn the pancakes over and cook until the bottoms are brown and the pancakes are barely firm to the touch.

    Cornmeal made them gritty, and there was nothing special to them.

    Cinnamon Banana Pancakes

    • 1/2 cup of whole wheat flour
    • 1/2 cup of flour
    • 1 tbsp sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/8 tsp salt
    • 3/4 cup vanilla fat free yogurt
    • 2 tbsp butter, melted
    • 1 tsp cinnamon
    • 1/8 tsp fresh nutmeg, grated
    • 1/2 tsp vanilla extract
    • 2 large eggs, lightly beaten
    • 1 large banana, smashed
    Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.
    Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana and maple syrup.
     
    The problem with pancakes that you smush bananas into the batter is then you have a very overpowering banana taste to your pancakes, one that even the taste of cinnamon can’t hide.
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    More Pancakes

    Apple Pancakes
    Adapted from Joan Nathan, and a bunch of other sources laying claim to the same recipe

    2 eggs, well beaten
    1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
    2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 cup sugar
    3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
    Extra flavorings (see recipe notes)
    Vegetable oil, for frying
    Confectioner’s sugar, for dusting

    (I personally didn’t use any confectioner’s sugar; the apples I  used were red delicious and cinnamon was added)

    1. Mix the eggs with the milk or yogurt in a large bowl.

    2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.

    3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.

    4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

    5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

    These pancakes were slightly forgettable. I do remember that grating apples took longer than I thought and it felt like these weren’t worth the effort.

    Recipe and photos by For the Love of Cooking.net
    Original recipe from Cooking Light August 2009
    • 1/2 cup of whole wheat flour
    • 1/2 cup of flour
    • 1 tbsp sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/8 tsp salt
    • 1/8 tsp nutmeg
    • 3/4 cup vanilla fat free yogurt
    • 2 tbsp butter, melted
    • 2 tsp fresh lemon juice
    • 1/2 tsp vanilla extract
    • 2 large eggs, lightly beaten
    • 1 cup of fresh or frozen blueberries

    Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well to combine. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

    Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with blueberries. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned

    After mixing all the ingredients together I found the batter extremely thick for some reason, so I added another two dollops of yogurt, and I ended up using only about half the amount of  blueberries.  I don’t understand the point of adding the blueberries after you start cooking them because it made weird holes in the pancakes.

    Also there was no bubbles to indicate if they were done because of the thickness of the batter.  

    The pancakes themselves were very fluffy when they were cooked, but I found they didn’t have much or a taste to them.

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    The Hunt for the Perfect Pancake part 5: Cornmeal Pancakes

    1 cup flour
    1/3 cup yellow cornmeal
    1 tablespoon sugar
    1 1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1 large egg, lightly beaten
    1 cup milk
    1 tablespoon molasses
    1 tablespoon butter, melted

    Combine flour, cornmeal, sugar, baking powder, baking soda  in a large bowl.

    Combine egg, milk,  molasses and butter in a second bowl and whisk until smooth. Add milk mixture to flour mixture and mix until smooth.

    Pour pancake onto non stick griddle or skillet coated in cooking spray. Cook 1-2 minutes per side until they are lightly browned.

    This recipe was taken from a WeightWatchers Mag and it has not convinced me that healthy recipes are yummy. 

    I had a lot of trouble with the molasses. It wouldn’t meld with the other ingredients. I didn’t like the texture of the pancakes; I found them gritty. On top of all that they weren’t very filling.

    I’m seriously becoming depressed. There has got to be a yummy pancake recipe out there!

    C

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    The Search for the Perfect Pancake Part 4: Better Be Good to Me Pancakes

    This was taken from the cooking sisters of Eat Shrink and Be Merry: Greta and Janet Podleski.

    1 and 1/3 cup all purpose flour

    2/3 cup oat bran

    2 tps baking powder

    1tsp baking soda

    1 and 1/3 cup buttermilk

    1/2 cup mashed ripe banana (aka one banana)

    2 tbps melted butter

    1 egg

    1tbsp maple syrup

    1/2 tsp vanilla

    3/4 cup fresh blueberries

    Combine flour, oat bran, baking powder, baking soda in a large bowl. Whisk together buttermilk, mashed banana, egg, syrup and vanilla in another bowl. Add wet ingredients to the dry one and mix until just blended. Fold in blueberries.  Cook on 325 degree griddle for about 2-3 min. per side. 

    These are the best pancakes so far, but they aren’t the ones for me.  They are saturated with the taste of banana. Who know one banana could flavour so many pancakes and this recipe does make a lot.  They were very thick which is how I like my pancakes  but they were missing something.

    Maybe it has something to do with the yogourt and stawberry sauce I was supposed to top them with but didn’t.

    Oh well

    C  

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    The search for the perfect pancake part 3: Puffy Main Pancakes

    I think I did something wrong with this one. It was puffy until I served it and it went super flat. Like crepe flat and I am not a fan of crepes.

    Attempt number 3:

    • 2 large eggs
    • 1/2 cup flour
    • 1/2 cup milk
    • pinch of salt
    • pinch of nutmeg

    Heat oven to 425 dregee F. Whisk all ingrediants together, (batter might still be a bit lumpy). Melt butter in a oven safe, very hot frying pan and pour in batter then place directly in the oven.  Cook for about 10 minutes until puffy and lighty brown.

    I’m not sure about baking pancakes, I think there’s something weird in that. As I said, it was puffy until I took it out of the oven and then fell flat. There was no real taste to it, I found, the only flavour coming from the maple syrup on top.

    Oh well, and we keep going….

    (Taken from Marth Stwert…which could explain why I didn’t like it)

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    The search for the perfect pancake part 2: Chocolate Chip Pancakes

    Attempt number 2 on my quest for the perfect pancake:

    • 1 and 1/4 cups flour
    • 3 tbsp sugar
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1 cup milk
    • 2 eggs, separated
    • 3 tbsp butter, melted
    • 1/2 cup of minature semi-sweet chocolate morsels (I used milk chocolate full sized chocolate chips, but whatever)

    In a large bowl mix flour baking powder and salt. In a smaller bowl combine milk, egg yolks and butter then add to the dry ingrediants and mix until smooth. In a third boel beat the egg whites with an electric beater until they are stiff then gently fold into the mix. Add chocolate chips.  Spoon on frying pan and wait for the bubbles before flipping.

     

    I found this recipe was more trouble than it was worth. It was a lot of effort for a sunday morning for a so-so result. Oh well, the search continues….

    (taken from Paula Deen)

    C

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    The search for the perfect pancake part 1: Easiest Pancakes Ever

    For as long as I can remember, Sunday has been cinnamon pancake day in my family. Every sunday morning we would pull out the Aunt Jemima, mix with skim milk and cinnamon and we were good to go. With T’s extensive list of untried recipies laid out before me I have come across a few for pancakes that I am going to try out in the hopes of finding the perfect pancake that doesn’t involve a box of prepackaged stuff. 

    Here was attempt number 1

    1 cup flour

    2 tbsp sugar

    1 heaping tbsp of baking powder

    1/2 tbsp melted butter

    1 egg

    1 cup milk

    Mix together the dry ingrediants. Mix the melted butter with the egg and the milk then add to dry ingrediants and whisk.  In a med heat frying pan, melt some butter and spoon in the batter. Wait until the bubbles that form on the surface start to pop and the flip. Wait another 2 minutes and serve with your choice of topping. 

     

    These pancakes weren’t bad, not as good as the Aunt Jemima ones, but they did sort of reminde me the one hotcakes you get at McDonalds.  

    (taken from Back Seat Gourmet)

    C

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