Best 3 Angel Food Pancakes Recipes

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Angel food pancakes, the heavenly breakfast treat, are a delightful indulgence that promises a fluffy and airy texture with a hint of sweetness. These pancakes derive their name from their resemblance to the light and delicate angel food cake, making them a perfect choice for a special occasion brunch or a lazy weekend morning. With their towering height and cloud-like consistency, angel food pancakes are sure to impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

ANGEL FOOD CAKE I



Angel Food Cake I image

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

ANGEL FOOD CAKE - HOMEMADE



Angel Food Cake - Homemade image

This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!

Provided by Charlotte J

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites, MUST be room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract

Steps:

  • Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
  • DO NOT GREASE PAN.
  • I always use a two piece angelfood cake pan.
  • Heat oven to 375°.
  • Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
  • Combine the extracts in a small bowl; set aside.
  • Beat egg whites, cream of tartar and salt until it forms peaks.
  • Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
  • If you have a mixing guard for your mixer bowl now would be a good time to attach it.
  • Beating on LOW, add flour mixture and extracts slowly.
  • Make sure you fold in the sides and bottom of your mixing bowl.
  • (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
  • Move a knife through batter to remove air pockets.
  • Bake 30-35 minutes or until top springs back when touched lightly with finger.
  • Invert pan onto a tin funnel to cool completely.
  • To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
  • Then firmly spank the sides of your pan.
  • You could use a knife but this sometime tears the sides of the cake.
  • Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
  • No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
  • Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

Nutrition Facts : Calories 124.8, Fat 0.1, Sodium 78, Carbohydrate 27.4, Fiber 0.1, Sugar 20.6, Protein 3.4

ZUCCHINI ANGEL HAIR PANCAKE



Zucchini Angel Hair Pancake image

Make and share this Zucchini Angel Hair Pancake recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 35m

Yield 1 pizza pancake., 4-8 serving(s)

Number Of Ingredients 15

3 cups shredded zucchini
1 teaspoon salt, divided
1 (8 ounce) package angel hair pasta, broken into 3 inch pieces
1/2 cup lower sodium marinara sauce
1/3 cup all-purpose flour
1/3 cup reduced-fat sour cream
1/4 up grated fresh parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter

Steps:

  • Place zucchini in a collander, and sprinkle with 1/2 teaspoon salt, toss well and drain for 20 minutes tossing occasionally.
  • Press zucchini between paper towels until barely moist.
  • Cook pasta according to package directions, omitting salt and fat.
  • Bring marinara to a simmer in a small saucepan, keeping warm.
  • Weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
  • Combine remaining 1/2 teaspoon salt, flour and the next 9 ingredients in a large bowl.
  • Add zuchnini and pasta to bowl, and toss well.
  • Melt butter in a nonstick skillet over medium-high heat.
  • Add zuchnini mixture to pan pressing down.
  • Cook for 5 minutes or until bottom is lightly browned.
  • Carefully turn pancake over, and cook 5 minutes or until bottom is lightly browned.
  • Cut into 8 wedges, and serve with marinara sauce.

Nutrition Facts : Calories 387.6, Fat 9.8, SaturatedFat 4.6, Cholesterol 109.1, Sodium 839.5, Carbohydrate 60.3, Fiber 4, Sugar 6.9, Protein 14.2

Tips:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Make sure your buttermilk is at room temperature before using it. This will help the pancakes cook evenly.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Use a well-seasoned griddle or frying pan for cooking the pancakes. This will help prevent them from sticking.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Angel food pancakes are a delicious and easy-to-make breakfast treat. They are light and fluffy, with a delicate flavor. By following the tips in this article, you can make perfect angel food pancakes every time. So next time you're looking for a special breakfast, give angel food pancakes a try. You won't be disappointed!

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