Good Old Fashioned Pancakes Food

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OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

Provided by Chef John

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 ¼ cups milk
cooking spray

Steps:

  • Sift together flour, baking powder, salt, and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
  • Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix 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 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

I used to use Krustease Buttermilk pancake mix for many years, always wih success.I don't know why I even tried this recipe, but I'm so glad I did! I hope you will try it and enjoy it too. If you have a small or medium ice cream scoop, it's great to scoop up the batter and pour it onto the griddle! Feel free to add your favorite fruits, chocolate chips, even trail mix into the batter.Whenever I make pancakes, I always prepare the batter the night before, it just seems to make them better. I always throw away the first one, maybe two pancakes, until the grill gets just right.Source: KVVU

Provided by FLUFFSTER

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar.
  • Make a well in the center and pour in the milk, egg, and melted butter; mix 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 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 515.6, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5

OLD FASHIONED PANCAKES



Old Fashioned Pancakes image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups flour, measured after sifting
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons melted butter
1 egg, lightly beaten plus 1 egg yolk
1 cup, plus 2 tablespoons milk

Steps:

  • Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
  • With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.

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