Hi.. I know I can Google it, but I am looking for a good and rather simple recipe to make light and fluffy pancakes on the stovetop.. I made some yesterday for breakfast and they were way too heavy.. I used all purpose flour, eggs, milk, and a bit of baking powder as the recipe called for........ NO GOOD !!! They came out like boot soles.. Almost inedible.. Does anyone on here make pancakes that are light and fluffy??? May I please have your recipe??? Thanks.... PS.... I also have a waffle maker that I seldom use because again, I don't have a good waffle recipe...
I never have an issue with rubbery pancakes @Steve North ,and I don't even measure any of the ingredients We used to make them every weekend when the kids were young I've always used a kitchen whizz to make mine ..I add 1 egg ,about 1 cup of milk vanilla then add half self raising half plain flour (mixed together before adding) add flour ... until it looks the correct thickness for pouring ..I rarely make them now days but when I do I add 1/2 an apple or banana to mix..and whizz untill smooth
This is the recipe I use.. 135g/4¾oz plain flour 1 tsp baking powder ½ tsp salt 2 tbsp caster sugar (omit if for savoury pancakes ) 130ml/4½fl oz milk 1 large egg, lightly beaten ( sometimes I beat the yolk in on it's own and whisk the white up to a froth and fold it into the mixture separately.. 2 tbsp melted butter (allowed to cool slightly) or use olive oil, Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes. ( Ideally it's best to leave the batter to chill in the fridge for about 30 minutes)..
Here is a recipe I used all the time we were sailing because of convenience it comes from a book [ Cooking on the go] You mix it up and put it in a zip lock bag until you need it. 10 cups flour 3 1/3 cups of milk power 4 tablespoons baking powder 2 tablespoons salt Mix as much as you need with water and an egg.
Holly.. That is the recipe I used and somehow it came out very rubbery.. I was hoping for something light and fluffy... Maybe I should try that one again but reduce the amount of flour..
Steve I made pancakes this morning, I use a very quick recipe by Jamie oliver when I'm in a hurry ...it takes about 3 minutes to prepare ... Take a cup or a mug of self raising flour Use an equal amount of skimmed milk or milk and water.. (at this stage you can add a handful of grated fruit if you wish like pears or apple ) add a dash of salt and one egg ...quickly beat up with a whisk and spoon into the melted butter in the frying pan ...cook for about 3 mins each side..
I will be trying that one next time.. sounds easy and Jamie usually has good recipes.. I think I remember him making that recipe at Christmas with his 2 girls.. Thanks Holly...
Steve, you may not find this available, but for the sake of those in the US, I will tell you my favorite. It is Great Value Complete Pancake & Waffle Mix, Extra Fluffy, and I get it from Wal Mart. Anyone who loves fantastic pancakes & waffles, and has a "thing" about Wal Mart, should just try it! It makes the lightest, of both! (we do not get the 5lb box) For pancakes, you add water. For Waffles you add 1/2 cup water & 1/3 cup of veg oil.
In my experience the "complete" mixes where you only add water are not nearly as good as the :"original" mix that requires adding milk and eggs.
I am only speaking from my experience, as well. The proof is in the pancakes! NOTE: I did check the box, in the cupboard and it is not "Original", but "Extra Fluffy".
Buttermilk Pecan Pancakes 1 cup all-purpose flour ½ teaspoon baking soda A pinch of salt, optional 2 teaspoons granulated sugar 1 cup buttermilk, room temperature 1 large egg, room temperature 2 Tablespoons unsalted butter, melted 1/2 cup of pecan pieces, or more ( blueberries if you don’t like nuts) Light tasting Olive Oil for cooking Preheat a non-stick skillet or griddle that has been coated with a teaspoon of oil. In a bowl, or large measuring cup, whisk together the flour, baking soda, sugar and salt. Add the buttermilk, egg and butter. Stir mixture together just to combine. It doesn’t matter if there is flour lumps in there. Do not over stir the batter! Pour about 1/4 to 1/3 cup of batter into your oiled hot skillet or griddle. Sprinkle a few pecans over the batter. When the pancakes have bubbles on top, flip over and cook on the other side until browned. (Cook about 1½ minutes on each side). Serve with butter and maple syrup. *Add a bit of oil to the skillet for each pancake you fry. Makes approximately 4-6 pancakes.