Best 5 My Mothers Pancakes Recipes
Are you searching for a way to recreate the delicious pancakes your mother used to make? With a few simple ingredients and some easy-to-follow instructions, you can whip up a batch of pancakes that will transport you back to your childhood. From classic buttermilk pancakes to fluffy whole-wheat pancakes, there's a recipe out there that will satisfy your cravings. Whether you prefer your pancakes with butter and syrup, or topped with fruit and whipped cream, you'll find what you're looking for in this article.
Let's cook with our recipes!
MOM'S PANCAKES
Make and share this Mom's Pancakes recipe from Food.com.
Provided by mehill21
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency.
- Cook on low heat.
MY MOTHER'S PANCAKE RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, vegetable oil, milk, flour, butter
Provided by Saba Kvesitadze
Yield 10 servings
Number Of Ingredients 7
Steps:
- Use a mixer to mix egg whites until the color is white and it has a more solid consistency.
- Use a mixer to beat egg yolks.
- Add all the sugar to egg yolks while continuing to mix. Then, whilst mixing, add the salt, oil, and milk to the mixture (in that order).
- Once combined, add all the whipped egg whites while continuing to mix. Then slowly add the flour to create a homogeneous batter. Let this batter sit for an hour.
- Put 1 tbsp butter into a pan and pour ⅓ of a ladle of the prepared batter onto a pan. Once the top is dry, use a spatula to flip over.
- Wait for 5 seconds and transfer the thin pancake onto the plate.
- Top with desired toppings and enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 1 gram, Protein 15 grams, Sugar 34 grams
TOMATO PANCAKES
My great-grandmother made this recipe in the 1930s. When my mom and grandmother were cooking up the pancakes, we kids all wanted to flip them over. They're different yet appealing and can be served with sausage or bacon.-Elizabeth Higgins, Corinth, Maine
Provided by Taste of Home
Time 35m
Yield about 12 pancakes.
Number Of Ingredients 7
Steps:
- In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a small bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired.
Nutrition Facts :
MY FAMILY PANCAKES
This has been the pancake recipe for my family since I was able to eat them. I don't know where my mother got this recipe but it's the best I've ever had. They rise up nice and high. I sometimes add vanilla and spices like cinnamon and nutmeg. Very tasty!!
Provided by byZula
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Fry like regular.
Nutrition Facts : Calories 374.6, Fat 15.4, SaturatedFat 3.6, Cholesterol 114.3, Sodium 728.8, Carbohydrate 48.9, Fiber 1.3, Sugar 9.8, Protein 10
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Use fresh, high-quality ingredients: Fresh buttermilk and eggs will give your pancakes the best flavor and texture.
- Don't overmix the batter: Overmixing the batter will result in tough pancakes. Mix just until the ingredients are combined.
- Let the batter rest for a few minutes before cooking: This will allow the gluten in the flour to relax, resulting in lighter, fluffier pancakes.
- Cook the pancakes over medium heat: This will prevent them from burning and ensure that they cook evenly throughout.
- Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when bubbles start to form around the edges.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle. If you need to keep them warm, place them in a preheated oven at 200°F.
Conclusion:
My mother's pancake recipe is a classic for a reason. It's simple, delicious, and always a hit with family and friends. With just a few simple ingredients and a little bit of time, you can make these pancakes at home and enjoy a delicious breakfast or brunch. So next time you're in the mood for pancakes, give my mother's recipe a try. You won't be disappointed.
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