Best 5 Grandma Virginias Pancakewaffle Batter Recipes
Get ready to tantalize your taste buds with the ultimate comfort food - "Grandma Virginia's PancakeWaffle Batter"! This mesmerizing batter has been passed down through generations, bringing joy and warmth to kitchens across the globe. Whether you prefer fluffy pancakes or crispy waffles, this versatile recipe promises to deliver a culinary experience that will leave you craving for more. Join us on a delightful journey as we explore the secrets behind this extraordinary batter, unlocking the perfect balance of flavors and textures that will make your breakfast or brunch a truly unforgettable affair.
Check out the recipes below so you can choose the best recipe for yourself!
GREAT-GRANDMOTHER'S PANCAKE/WAFFLE BATTER
Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)
Provided by highcotton
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients well.
- Add wet ingredients one at a time, in order listed, stirring well after each addition.
- Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
- Cover batter and refrigerate overnight.
- Preheat ungreased electric skillet or griddle to 400 degrees.
- Spoon pancake batter into skillet.
- (We like them'silver dollar' size-- about 2 tablespoons of batter).
- Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
- Flip, and cook on other side until done.
- The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
- Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).
Nutrition Facts : Calories 310.7, Fat 14.1, SaturatedFat 3.6, Cholesterol 81.9, Sodium 1202.3, Carbohydrate 36.8, Fiber 1.1, Sugar 0.2, Protein 9.1
GRANDMA VIRGINIA'S PANCAKE/WAFFLE BATTER
Steps:
- Mix together buttermilk and egg (yolks only) in a bowl. Add flour, sugar and melted butter. Mix until combined. In another bowl, beat egg whites until stiff. Gently fold egg whites into batter. Do not over combine. Fold just until egg whites are just barely mixed into batter.
MOM'S APPLESAUCE PANCAKES
This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.
Provided by Shirley Smith
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir 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.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 60.2 g, Cholesterol 95.4 mg, Fat 4.3 g, Fiber 1 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 1016.1 mg, Sugar 7.8 g
WAFFLES I
You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.
Provided by OneShyOfABunch
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Nutrition Facts : Calories 382 calories, Carbohydrate 38 g, Cholesterol 67.7 mg, Fat 21.6 g, Fiber 1.1 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 390 mg, Sugar 5.7 g
OAT PANCAKE/ WAFFLE BATTER
This is a variation from a Bob's Red Mill recipe. Very hearty and healthy. I like serving these with berry sauce instead of maple syrup. My small children (under 3 years) also enjoy eating the pancakes cold as a snack.
Provided by Actressdancer
Categories Breakfast
Time 15m
Yield 12-15 Pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- Put whole oats through blender, food processor, or grain mill to make a course meal.
- Mix all dry ingredients.
- Stir in the buttermilk, eggs, (oil if making waffles) and butter until well blended.
- Make pancakes or waffles immediately or store in fridge/freezer.
Nutrition Facts : Calories 371.7, Fat 17.8, SaturatedFat 7.9, Cholesterol 138.9, Sodium 938.1, Carbohydrate 41.3, Fiber 5.7, Sugar 3.8, Protein 14.2
Tips:
- Use fresh, high-quality ingredients: This will ensure that your pancakes or waffles are flavorful and delicious. Fresh eggs and buttermilk will give your batter a rich flavor, and pure vanilla extract will add a touch of sweetness and complexity.
- Don't overmix the batter: Overmixing can make your pancakes or waffles tough and dense. Mix the batter just until the ingredients are combined, and avoid overbeating.
- Let the batter rest: Letting the batter rest for a few minutes before cooking will allow the gluten to relax, which will result in lighter, fluffier pancakes or waffles.
- Heat your griddle or waffle iron properly: The ideal temperature for cooking pancakes or waffles is between 350°F and 375°F. If your griddle or waffle iron is too hot, your pancakes or waffles will burn; if it's too cool, they won't cook evenly.
- Cook your pancakes or waffles in batches: Don't overcrowd the griddle or waffle iron, or your pancakes or waffles will cook unevenly. Cook them in batches, and keep the cooked pancakes or waffles warm in a preheated oven while you finish cooking the rest.
Conclusion:
Grandma Virginia's pancake and waffle batter is a versatile recipe that can be used to make delicious pancakes, waffles, or even muffins. With a few simple tips, you can make sure that your pancakes or waffles turn out perfectly every time. So next time you're looking for a quick and easy breakfast, give Grandma Virginia's recipe a try. You won't be disappointed!
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