Pancakes are a delicious way to start your day. They are not hard to make at all, and a beginner cook can easily make these from scratch. There is no need to buy the frozen ones, they are not as tasty or as light and fluffy as ones that you make yourself. They do have pancakes mixes that work well and taste good, but you are paying a lot more for the convince of having all the dry ingredients measured out and put into a box for you. You can easily do this yourself at home. You can even mix up a double batch and store some in an airtight container to use another day. Pancakes are not only good in the mornings, they make a quick, tasty and easy dinner as well when you are in the mood for something light. You can also change them up easily with add ins.
Here is an easy pancake recipe from scratch
You will need the following ingredients, if you want to make extra batter, just double or triple the ingredients:
- 2 cups of flour,
- 1/4 cup of granulated sugar,
- 1 tablespoon of baking powder,
- 1/2 teaspoon of salt,
- 2 eggs,
- 1/4 cup of vegetable oil,
- and 1 1/2 cups of milk.
Break the eggs in a bowl, beat them, add the milk and oil. Set that bowl aside. In a different bowl mix all the dry ingredients. Now add the dry ingredients into the liquid, mix it but not too much, it should be a bit lumpy, the more mixing you do, the tougher your pancakes will turn out.
Put a little butter or oil on a griddle or frying pan, let it heat up, pour some batter onto the pan, you can make your pancakes small, like silver dollar ones, or large. Let it cook until you see bubbles on the top and the edges are dry, once you see that flip and cook the other side. The other side doesn't take as long. Serve with butter and maple syrup, or you can sprinkle powdered sugar over them.
If you would like, you can add blueberries to the batter for blueberry pancakes, or chocolate chips for chocolate chip pancakes. You can also mash a banana up in the batter to make yummy banana pancakes. Your family will enjoy the pancakes and you saved some money by making the batter yourself.
Comments (9) 21.12.2010. 13:56
Even if you haven’t ever had Crepe Suzette, you’ve probably heard of this famous crepe dish. Most of us have probably watched a scene from a movie or television show in which the waiter in a high-class restaurant prepares them at the table with a flourish of liqueur and flame.
Probably the most interesting thing about the original crepe Suzette recipe
is that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Rather than throw it away, he took a taste and discovered it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him – thus the name, Crepes Suzette.
Fair warning to all who plan to embark on this culinary adventure: a crepe Suzette recipe is not simple. It involves making the crepes
and the sauce, then combining the two and performing the perfect flambé. Making the crepes is the easy part.
Ingredients for Crepes Suzette
(makes about 15 crepes)
2 cups of flour
2-1 cups of whole milk
2 teaspoons of melted butter
vanilla extract (optional)
Instructions for Crepes
1. Sift the flour into a large bowl and mix in a pinch of salt.
2. Make a “crater” with the back of a large spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk until the eggs and flour are mixed well.
4. Slowly add the milk, whisking well between each bit of milk added.
5. Continue to stir the batter until it looks bubbly on top.
6. Stir in the melted butter and a few drops of vanilla.
To make the crepes:
1. Put a small amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You’ll need to repeat this for each crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter into the pan and swirl the pan so that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and then flip the crepe to cook the other side for 30 seconds.
Repeat this process for each crepe. NOTE: The first one or two crepes may end up being “throw-aways” while you find the right temperature for the pan.
Ingredients for Crepe Suzette Sauce
This recipe is enough for 8 crepes. Rather than doubling the recipe, it is recommended to make two separate batches.
1 orange rind, shredded*
3 cup sugar
5 ounces of butter at room temperature
1 cup Grand Marnier liqueur**
1 cup Cognac
*You can use a cheese grater to shred the rind while still on the orange.
**You can use another orange liqueur like Cointreau.
Instructions for Saucing the Crepes
Before beginning these steps, simmer a pot of water (make sure it is not boiling). Put a plate on top of the simmering pot.
1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Place one crepe in the pan and heat for 30 seconds on each side.
4. Sprinkle sugar on the crepe and then fold it in half and the half again to form a triangle.
5. Put the completed crepe on the plate over the simmering water.
When all of the crepes are done you are ready for the true test – the flambé
1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Do not bring to a complete boil or the alcohol will burn off.
2. Place each crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges immediately so that the crepe does not soak up the liqueur. Use long matches or a long barbeque lighter.
4. Let the crepe cook until the flame disappears on its own and serve it immediately.
Crepe Suzette Variations
A true flambé is done in a chafing dish, large skillet, or a pan made specifically for flambéing. You can use one of these and transfer the crepes to serving plates after the flame has gone out.
Comments (1) 09.03.2010. 01:57
Pancakes, sometimes called flapjacks or hotcakes, are a popular breakfast meal in the U.S. They are not only delicious but relatively simple to make once you get the hang of this homemade pancake recipe
. This recipe creates a traditional pancake (sometimes called a Scotch pancake) that is common throughout North America.
Homemade pancake recipe ingredients:
• 2 eggs
• 1 ¼ cups milk
• 3 tbsp butter (or vegetable oil)
• 1 ½ cups all purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• 1 tbsp sugar (optional)
• 1 tsp of vanilla (or cinnamon or nutmeg)
If you prefer, you can use cinnamon or nutmeg in place of the vanilla. Many pancake lovers use a combination of two of the flavors. In that case use ½ tsp per flavor or adjust to taste. These are just the most common flavors. Once your comfortable using the homemade pancake recipe, you can experiment with the wide range of other fruits, nuts, and ingredients, used to spice up pancakes.
Homemade pancake recipe steps:
1. Blend the eggs, milk, and vanilla. You can use a blender or food processor at this stage.
2. Melt the butter.
3. Add the dry ingredients to the egg blend.
4. Now add the melted butter to the blend. Stir gently. Do not use a blender or food processor.
5. Let the mixture sit while the griddle heats.
6. Heat the griddle (or frying pan) to 375 degrees.
As the batter sits, it will thicken appropriately. If you over blend the mixture will turn out flat and tough as opposed to fluffy. Likewise, the griddle temperature is very important. If it is too low, pancakes will cook slow and become dry and tough. If it is too high, pancakes cook too fast and become tough, chewy, and burned. If you are using an open flame, set it to medium. If your stove or griddle has a pancake setting, use that instead of the temperature listed here.
You can test that the cooking surface is ready by sprinkling a small amount of water onto it with your fingers. If the water jumps around and sizzles, it is at a good temperature. Now grease the surface with a pat of butter or vegetable spray.
When the griddle is greased and hot, slowly pour ¼ cup of batter for each pancake from a ladle. This is a guideline that makes “average” sized pancakes. Feel free to experiment to find the size you prefer. Always leave 2” more or less of space between each pancake. If unsure, it is always best to use less and then add a little batter as the pancake cooks.
Allow the cakes to cook for approximately one minute. Air bubbles should be forming on the upper surface. Flip each pancake gently in the order you poured them and let that side cook for one minute. Some people prefer a more golden pancake. In that case, flip the pancake again and cook an additional 30 seconds on each side.
Now your delicious pancakes are ready to enjoy. Top with syrup! Or try fruit, peanut butter, or jelly.
Comments (4) 31.01.2010. 11:11
An excellent breakfast option that can be made easily by even the most novice of all chefs are buttermilk pancakes. While using a pancake mix may save time, the results are nearly as delicious as making them from scratch. Buttermilk pancakes can be made from scratch very quickly and inexpensively if you follow the following buttermilk pancake recipe
To make delicious buttermilk pancakes, the first thing you need to do is collect all necessary ingredients.
Buttermilk Pancake Recipe ingredients:
To serve a family of four for breakfast you will need:
- two tablespoons of melted butter,
- two cups of buttermilk,
- two beaten eggs,
- two cups of flour,
- baking soda,
- and sugar.
Supplies that will be needed include a griddle or skillet, measuring cups, and a plastic spatula.
The first step in this buttermilk pancake recipe is to mix all the dry ingredients together. To do this you will need to mix the flour, a teaspoon of the sugar, a teaspoon of baking soda, and a teaspoon of salt together in a large mixing bowl. It does not need to be thoroughly mixed, but just combined.
After sifting all of the dry ingredients together, the next step is to mix the wet ingredients together. To do this you will need to combine the previously beaten eggs, the two cups of buttermilk, and the melted butter. Once these wet ingredients are mixed together, you need to combine the wet and the dry ingredients together. When doing this, be sure to mix the wet and dry ingredients thoroughly to the point where the batter is consistent throughout.
The next step you should take is to prepare the skillet. You will want to pre-heat the skillet and coat the skillet with either cooking spray or additional butter. By coating it, you will prevent the pancakes from sticking. It will also help give your pancakes the best possible form and shape.
When the skillet is hot, pour a quarter cup of the pancake batter onto the skillet for each pancake desired. Knowing when to flip the pancakes is the most important part. You will want to let the pancakes cook on one side until the bubbles on the uncooked side hold their form. Flipping the pancakes too soon will cause them to be disfigured and not thoroughly cooked. After flipping the pancakes, keep the pancakes on the other side until they seem cooked throughout. As a general rule, the pancakes take half as long to cook on the second side as they did on the first.
Once the pancakes are done cooking, it is best to eat them immediately. This buttermilk pancake recipe calls for serving them with maple syrup and butter, but adding fresh fruit and whipped cream can make them even more enjoyable!
Comments (0) 31.01.2010. 10:44
Yeah! Not only can we make our pancakes soft and fluffy
. There is a way to make them EXTRA FLUFFY :)! As you might think the process of making extra fluffy pancakes is similar to making fluffy pancakes so use this fluffy pancakes recipe as a base
. Another good recipe to start with is also this American pancakes recipe
. Maybe the second one is even better.
Now - I am not going to repeat the recipe, I am just going to tell you what to do differently. The batter making and mixing and then baking method is the same. All you need to do to make your pancakes extra fluffy is to use self-raising flour instead of plain flour (and leave the baking powder in). This doubles the raising elements in the recipe and will make your pancakes extra fluffy.
Besides that you can also use the tricks from the fluffy pancakes recipe:
- sift the flur
- Separate the egg whites from the yolk and beat them
- Substitute some milk (1/4 cup) with bubbly mineral water
Just check the original recipe for more instructions then try them and let me know how it went.
Comments (0) 13.01.2010. 02:06
With this fluffy pancake recipe
we will try to make pancakes that are lighter, softer, and fluffier. The basic recipe is pretty much the same as every other pancake recipe. The only difference is we add a little bit more baking powder and a little bit less milk. This makes the batter denser and it raises more when we cook it. The result is a nice and fluffy pancake. But that's not all. In the end I have collected and added a few extra tips to make your flapjacks even softer. This recipe will serve 2 people, maybe three, but you can easily double it. But first - what do we need to get started?
Fluffy Pancake Recipe Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup shortening melted
First take a bowl big enough to hold all the ingredients and throw in the flour, sugar, baking powder and salt - all the dry stuff. Then add all the wet ingredients - egg, milk and shortening and stir them into the dry ingredients until you get a moist and even pancake batter.
The batter will probably be pretty thick and this is the way we want it. It might be a little difficult to pour on your griddle or pan, but the pancakes will be fluffier.
We need about 1/4 cup of batter for one pancake. Pour the batter onto a greased hot griddle and make a four inch pancake. You can also use a nonstick pan or a normal pan with a little oil or butter to prevent pancakes from sticking to it.
Cook the pancakes on medium heat. Since the batter is thicker don't use to much heat because your pancakes will turn brown on the outside and will still not be done in the middle. Low to medium heat gives best results. Turn the pancake around when bubbles form on top of it and then cook until the second side is golden brown.
And we are done.
Now for the extra fluffy tricks and tips:
1. Sift the flour - this one is pretty basic and lots of people recommend it. Just sift the flour before you start making your pancake batter.
2. Separate the egg whites from the yolk and beat them - this is an old trick that you can use in any recipe to get softer results. Separate the egg whites from the yolk and beat them until they turn to white creamy snow. Then follow the fluffy pancake recipe except don't add the egg whites to the batter. Only when the batter is mixed and ready slowly and gently stir in the egg whites and then make pancakes.
3. Substitute some milk (1/4 cup) with bubbly mineral water (one that has CO2 gas in it). Use plain water without any additives, don't use flavored ones (well actually you could, but then you would get flavored pancakes :) ). The CO2 bubbles in the water will be released into the batter making it lighter and making even more fluffy pancakes :). If you are bold - some people even use beer for this! Think about beer foam - lots and lots of tiny bubbles.
So this is it for the fluffy pancake recipe
, let me know how it goes or if you have any more pancake tips and tricks.
Comments (5) 02.12.2009. 10:45
Let us start with something simple (not that any pancake recipe is difficult) - a simple pancakes recipe. This is I think the fastest way to make pancakes and since they are easy to make however you make them I think we still won't be sacrificing anything in the taste department:). We will just cut a few corners and leave out a few steps so we will have less dirty dishes and we will be finished and eating faster. These pancakes are usually served with butter and syrup, but you can of course use lots and lots of different toppings from fruits, cream, chocolate etc. I think I'll cover all the different toppings that you can put on your pancakes in another recipe. Let's get started with what do we need for this recipe.
Ingredients for this easy and simple pancake recipe:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter
Lets make some pancakes!
First we will take a bowl large enough to hold all of our pancake batter and fill it with 1 1/2 cups milk, 2 large eggs and 2 tablespoons melted butter. Quickly mix the milk and eggs together.
Then add all the salt, sugar, baking powder and some flour and start stiring. Stir and keep adding the flour until you add all of it. Stop stiring as soon as the batter is smooth and without lumps. It should be pretty thick but still liquid enough so you can pour it. If it is to thick add some more milk and mix a little more.
Great, now our batter is ready.
Usually these kind of pancakes are made on a hot greased griddle but we can also use a pan and they will turn out great aswell. Take about 1/4 cup of batter and pour it on the griddle. Pancakes should be cooked until they are bubbly, a little dry around the edges, and lightly browned on the bottom. Then we turn them around and brown them on the other side.
This easy and simple pancake recipe
will serve four.
Comments (33) 28.11.2009. 02:08
The word pancakes does not mean the same thing to everyone. Basically pancakes are smaller and thicker and crepes are bigger and thinner. But these two words do not mean the same thing around the world.
For instance - mostly in some parts of Europe, pancakes are what people in the U.S. and France would call crepes - thin and big. In United States pancakes are also sometimes called hotcakes, griddlecakes, or flapjacks. Then there are many different recipes for pancakes the differ from country to country.
This website is dedicated to every imaginable pancake recipe including both pancake and crepe recipes.
So how big is the difference between pancakes and crepes? Well, not that big actually. They are made out of the same main ingredients - flour, milk and eggs. The only difference is that when making pancakes we also add some raising agent like baking powder. This makes pancakes thicker and softer. And because they are thicker we also make the smaller in size.
On the other hand crepes are thinner, when making them we use no baking powder and we make them bigger. Before we eat them we also stuff them with fruit, nutella, or jam.
This is the main pancake and crepes difference, now it is time for some pancake recipes.
Comments (0) 20.11.2009. 13:44