Pancakes - Pancake batter recipe from scratch

Author: Glenn Ford

Pancakes Breakfast Quick Weekday Main course

You can use different types of flour if you want to experiment with whole wheat or buckwheat. The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening.

Good Old Fashioned Pancakes
Easy Fluffy Pancakes from Scratch
Everyday Pancakes
Homemade Pancake Mix
What are the ingredients for pancakes made from scratch?
How do you make pancakes step by step?
What ingredient in a basic made from scratch pancake batter makes pancakes fluffy?
How do I make pancakes with flour?

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.
Provided by: dakota kelly
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

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.

Notes: Homemade Pancake Mix, To make pancakes: · Mix flour, baking powder, salt, and sugar in a large bowl (if you made the mix ahead, just use one bag of the dry mix) · In

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pancake batter recipe from scratch easy fluffy pancakes from scratch

How to Make Pancake Batter

http://bit.ly/BestPancakeBatter FREE FAMILY MEAL PLAN DOWNLOAD: ; http://bit.ly/ExclusiveMP Duration: 2:44

Make Pancakes from Scratch

Check out this quick recipe video to see how to make pancakes from scratch. The recipe is Duration: 3:54

How to make Pancakes | Fluffy Pancake Recipe

To cook the pancakes heat a heavy based pan like cast iron over medium low heat. When the
Duration: 5:26

Easy Fluffy Pancakes from Scratch

These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Provided by: Adam and Joanne Gallagher
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 items
Cuisine: American
Number of ingredients: 8

Ingredients:

1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour
2 tablespoons sugar
1 tablespoon aluminum-free baking powder, see notes for substituting baking soda
1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt
1 ¼ cups (295 ml) milk, dairy or non-dairy
1 large egg
4 tablespoons unsalted butter, melted, plus more for skillet
1 teaspoon vanilla extract

Nutrition:

How to cook:

Whisk flour, sugar, baking powder, and the salt in a medium bowl.
Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

Notes: The Best Homemade Pancake Recipe, 1 1/2 cups all-purpose flour · 3 1/2 teaspoons baking powder · 1 teaspoon salt · 1 tablespoon granulated sugar · 3 tablespoons melted butter

Everyday Pancakes

The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by: Mark Bittman
Total time: 20 minutes
Yields: 6 servings
Number of ingredients: 7

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Nutrition:

How to cook:

Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Notes: Make Pancakes from Scratch, Check out this quick recipe video to see how to make pancakes from scratch. The recipe is Duration: 3:54

Homemade Pancake Mix

Homemade Pancake Mix comes together in mere minutes and keeps for up to six months! Fluffy, buttery pancakes piled high on a Saturday morning are just a scoop away.
Provided by: Summer Miller
Total time: 5 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

For the pancake mix (makes 7 cups):
6 cups (940 g) all-purpose flour
1/3 cup (77 g) granulated sugar
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
To make the pancakes (makes 6 pancakes):
1 cup pancake mix
3/4 cup milk, or 1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter, plus more for the pan

Nutrition:

Calories: 265 kcal
Carbohydrate: 42 g
Cholesterol: 75 mg
Fiber: 1 g
Protein: 9 g
Saturated Fat: 3 g
Sodium: 495 mg
Sugar: 7 g
Fat: 6 g
Serving Size: 6 pancakes per 1 cup of mix
Unsaturated Fat: 0 g

How to cook:

Make the mix: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Transfer mix to an airtight container. Write "batter recipe" on a note card, and tape it to the canister. Store for up to 6 months.
To make the pancakes: Put 1 cup of mix into a medium mixing bowl. In a separate small mixing bowl, combine milk, egg, and vanilla extract. Beat the egg with a fork or whisk until it’s well incorporated with the milk and extract. Continue whisking the milk while you pour in the melted butter. Pour the egg mixture into the bowl with the pancake mix. Use a spatula to stir to combine. Don’t worry about getting all the lumps out.
Cook the pancakes: Set a large skillet or griddle over medium heat. Once it’s hot enough for a few droplets of water to dance on the top, add a tablespoon of butter. Once the butter melts, pour 1/3 cup of pancake batter onto the skillet to form a pancake. Repeat until the pan is filled, but not too crowded. Once bubbles form on the top and the edges of the pancake look slightly drier than the middle, flip the pancake. You should cook the pancake for about 3 minutes on the first side and 1 to 2 minutes after flipping. The pancakes should be lightly golden on both sides, with crispy edges.
To serve: Serve with maple syrup or powdered sugar and fruit. If feeding a crowd, keep warm on a plate in a low oven until ready to serve.

Notes: Easy Fluffy Pancakes from Scratch, Whisk flour, sugar, baking powder, and the salt in a medium bowl. Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able · ·