In the realm of breakfast delights, Gram Edna's fluffy pancakes reign supreme, tantalizing taste buds with their light and airy texture, golden-brown exterior, and irresistible flavor. Whether you're a seasoned pancake aficionado or a novice cook seeking the perfect brunch indulgence, embarking on a culinary journey to recreate Gram Edna's legendary pancakes is a rewarding endeavor. With a few simple ingredients and a touch of technique, you can transform your kitchen into a pancake haven, filling the air with the sweet aroma of maple syrup and butter, and creating a stack of fluffy goodness that will leave you and your loved ones utterly satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
GOLDEN, EXTRA FLUFFY PANCAKES
These are my absolute favorite 'plain' pancakes. I love these so much that I can't put anything on them lol... I just eat them dry... I have to be careful.. I like them so much I could eat the whole batch LOLOL .. ok.. maybe not THAT many! hehe
Provided by love4culinary
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk milk, egg, and oil together.
- In a larger bowl, combine all dry ingredients.
- Slowly add liquid mixture to dry mixture and whisk well.
- Spray large frying pan with cooking spray, and heat to medium heat.
- Wait until pan gets nice and hot.
- Make pancakes whatever size you wish-- allowing top to form bubbles before turning over.
- Cook until both sides are golden brown.
- These can be frozen and toasted in the toaster to be reheated.
- They are wonderful reheated!
- Serve with maple syrup, or whatever you wish to put on your pancakes!
Nutrition Facts : Calories 167, Fat 7.4, SaturatedFat 1.8, Cholesterol 28.9, Sodium 338, Carbohydrate 21.1, Fiber 0.5, Sugar 4, Protein 4.1
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
FLUFFY PANCAKES
Make and share this Fluffy Pancakes recipe from Food.com.
Provided by Tammy
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients in a bowl.
- Mix milk, oil and egg in smaller bowl.
- Mix liquid ingredients into dry ingredients.
- Stir until batter is smooth with no lumps.
- Pour batter into buttered pan, about 1/4 cup per pancake.
- Cook on medium heat, flip when bubbles form.
- I like to pre-assemble several quart sized baggies of the dry ingredients and then write on the baggies with Sharpie what wet ingredients need to be added. I usually half the recipe in each baggie as that is sufficient for our family.
Nutrition Facts : Calories 329.4, Fat 13.3, SaturatedFat 3.1, Cholesterol 70.5, Sodium 805.1, Carbohydrate 44.2, Fiber 1.1, Sugar 8.5, Protein 8.4
GRAM EDNA'S FLUFFY PANCAKES
A nice pancake recipe that my wife got from her friend's Gram Edna. These come out wonderful no matter how you mix them, by hand, with a mixer, or even in the blender.
Provided by Bridget Elaine
Categories Breakfast
Time 15m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oil, Egg, and Milk.
- Add remaining ingrediants.
- Cook on hot (350 deg F) griddle.
- Enjoy!
FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE
Kaiserschmarrn are like soft rustic pancakes that have been torn and scrambled up. I first ate them when I visited Germany and Austria with my dad when I was little and immediately took to the fluffy sugary nature of the dish. I later had them again on my honeymoon and they were just as delicious as I remembered.
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
- Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
- Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
- When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
- To serve, dust with confectioner's sugar and serve with the warm plum sauce.
- While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.
FLUFFY PANCAKE WITH FONTINA
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h25m
Yield about 2 to 3 large pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In a food processor or blender, blend the eggs, nutmeg and milk until just combined. Add in the flour and pinch of salt. Blend and count to 5, then stop blending.
- Pour into a bowl and set aside in refrigerator for 30 minutes.
- Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10 seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes. Continue until the rest of batter is used. Serve hot.
FLUFFY PANCAKES
Make and share this Fluffy Pancakes recipe from Food.com.
Provided by havent the slightest
Categories Breakfast
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Dry Mixture: Whisk together the first 4 ingredients in a bowl.
- Wet Mixture: Mix together the last 5 ingredients in a separate bowl.
- Pour dry mixture into wet mixture.
- Stir until batter is smooth with no lumps.
- Drop batter into buttered pan, about 1/4 cup per pancake.
- Cook on medium heat, flip when bubbles form.
Nutrition Facts : Calories 1379.1, Fat 56.3, SaturatedFat 12.7, Cholesterol 220.2, Sodium 2760.8, Carbohydrate 182.5, Fiber 5.1, Sugar 26.1, Protein 33.7
FLUFFY PANCAKES
Make and share this Fluffy Pancakes recipe from Food.com.
Provided by Meghann
Categories Breakfast
Time 15m
Yield 15 pancakes
Number Of Ingredients 9
Steps:
- Sift dry ingredients together.
- Combine egg, milk and salad oil;add to dry ingredients.
- Stir until moistened.
- Add sour cream and stir again.
- (Some lumps in batter are o. k.).
- Bake on hot griddle, turning once when top side bubbles.
- Pancakes act like sponges!
Nutrition Facts : Calories 94.8, Fat 5.1, SaturatedFat 2.1, Cholesterol 20.7, Sodium 190, Carbohydrate 10.1, Fiber 0.3, Sugar 1.3, Protein 2.3
Tips:
- Choose the right flour: All-purpose flour is the most common choice for pancakes, but you can also use whole wheat flour, oat flour, or a combination of flours. If you're using a flour that is not as absorbent as all-purpose flour, you may need to add a little more liquid to the batter.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Just mix until the ingredients are combined and there are no large lumps.
- Let the batter rest: Letting the batter rest for a few minutes before cooking will help the gluten to relax and make the pancakes lighter and fluffier.
- Use a hot, greased griddle: A hot griddle will help the pancakes cook evenly and prevent them from sticking. You can grease the griddle with butter, oil, or cooking spray.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning. If the heat is too high, the pancakes will brown too quickly on the outside and be raw on the inside.
- Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip the pancakes only once, when the edges are dry and bubbles start to form on the surface.
Conclusion:
Making fluffy pancakes is easy if you follow a few simple tips. Be sure to use the right flour, don't overmix the batter, let the batter rest, use a hot, greased griddle, cook the pancakes over medium heat, and flip the pancakes only once. With a little practice, you'll be making perfect pancakes in no time!
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