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Daddy's Pancakes Recipe

Daddy's Pancakes Recipe


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In my dad’s words, this Sunday tradition is “simply the easiest and best recipe I have to share.” His light and tasty oven-baked pancake is quick, inexpensive, and impressive. It makes a great base for seasonal fruits or savory toppings and can be enjoyed for breakfast, lunch, or dinner.

Ingredients

  • 2 large eggs, lightly beaten
  • ½ cup flour
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 2 ounces sweet butter
  • 3 tablespoons lemon juice
  • 1 ½ cups of mixed berries
  • 2 tablespoons of powdered sugar

Directions

Preheat the oven to 425 degrees. Combine the lightly beaten eggs, flour, vanilla, and milk in a bowl. Mix together, leaving small lumps in the batter.

Place butter in a 12-inch skillet and place into the oven just long enough to melt the butter without burning it, about 2 minutes.

Pour the batter into the buttered pan and bake for about 13–17 minutes. When the batter has risen up the sides of the pan, turning lightly golden brown, remove from the oven.

Drizzle the lemon juice over the pancake, top with strawberries and dust with powdered sugar. Slice like a pie and enjoy.


Sweet and Fluffy German Pancakes

German Pancakes go by many names. Dutch Baby, David Eyre Pancake, Really Thick Crepe. They are by far the easiest and most minimal breakfast you can make. Only six ingredients, one bowl, and one cast iron skillet and you are in thick crepe heaven! Due to the eggs in this pancake, they puff up super high (like a souffle?) while cooking. Once you take them out of the oven they tend to deflate a bit, but the edges typically stay fluffy and slightly crispy on the outside.

German pancakes are not only delicious, they are impressive! Their beautiful puffiness makes you look like a Top Chef when your friends, parents, or relatives come over to visit Our friends staying over is a common theme because we moved away from all of them :'( and we love it when they visit! We usually slice the pancake like a pie, but you could also double the batter and bake it in a casserole dish and cut it into squares!

The best thing about these pancakes is that they are so versatile. You can add virtually any fruit or flavoring into the simple batter and you will have a totally new breakfast! I love making cinnamon apple ones by adding a teaspoon of cinnamon and chopped apples. Blueberry is also delicious too! They can also be made more savory. You can omit the sugar and add items like ham, bacon, and cheese! Make a fancy one with Gruyere and chives. OOOOO! The possibilities are endless!


Big Pancake (Dutch Baby)

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 119
  • Fat 6.9 g (10.6%)
  • Saturated 3.8 g (19.2%)
  • Carbs 10.2 g (3.4%)
  • Fiber 0.3 g (1.3%)
  • Sugars 2.2 g
  • Protein 3.9 g (7.8%)
  • Sodium 129.1 mg (5.4%)

Ingredients

To serve:

Instructions

Whisk the eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender. Let the mixture stand for 30 minutes at room temperature.

Place the butter in a 9- or 10-inch cast iron skillet or glass baking dish. Place in oven until the butter melts. Remove the pan, swirling butter to coat the sides. Pour the batter into the pan, place the pan back in the oven, and quickly close the door. Bake until golden-brown on top, puffed in the middle, and the edges of the pancake have crawled up the sides of the pan, about 12 to 15 minutes.

Slice the pancake into wedges and serve with dusting of powdered sugar, berries and lemon juice, or just some good maple syrup.

Recipe Notes

For something a little more composed, check out Faith's fruity riff on my Big Pancake method: a delicious Weekend Apple Pancake. Think Big Pancake plus Tarte Tatin. (Not a bad thought, right?)

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.


Sourdough Pancake Recipe

Begin by heating two 10-inch cast iron skillets to

While the skillets are heating, take a medium-size bowl and whisk together melted butter, egg, sea salt, sweetener of choice, vanilla extract (optional) and spices (optional).

Pour in sourdough starter. Stir well with whisk. Set aside.

In a small cup, combine water and baking soda. Set aside.

Take a bit of butter or coconut oil and grease the bottoms and sides of your hot cast-iron skillets.

Pour the water/soda mixture into your waiting pancake batter. Quickly stir to incorporate.

Divide the batter by pouring half into each hot, greased skillet.

Now, watch for bubbles. I let mine cook for 4 to 5 minutes on the stove-top.

Toward the end of this initial cook time, I turn on the broiler. Finish your pancakes off by placing them in the oven. Do not use the very top shelf the second or third shelf works best. Remember, your pancake bottoms will continue to cook while the tops cook and brown.

Remove from oven once tops are golden, and flip out onto a cooling rack or plate.

Add a generous amount of your favorite pancake toppings: butter, maple syrup, fresh fruit, etc., and enjoy!


Dairy-Free Pancakes

Pancakes are a classic weekend breakfast staple. They're a favorite in many households, but if you have family members with dietary restrictions such as a dairy allergy or lactose intolerance, pancakes are usually eliminated from the breakfast selection. While almost all pancake recipes include milk, this dairy-free recipe allows you to put pancakes back on your family's menu.

Making dairy-free pancakes from scratch relies on a couple of simple substitutes: Swap the cow's milk out for almond milk and use oil instead of the butter that some recipes use. This recipe also uses a whole egg and an egg yolk to make the pancakes a little richer and even more delicious. To ensure a good rise that results in fluffy pancakes, it's important to follow the recipe precisely—including the baking powder and eggs.

These fluffy flapjacks are easy to make for a relaxing weekend brunch or even busy weekday mornings on the go. If you keep a mixture of the dry ingredients labeled in an airtight container in the pantry, you'll have a homemade dairy-free pancake mix ready whenever you need it.


Free-from pancakes

When it comes to special diets, we’ve got you covered on the pancake front. Discover our most popular alternative options for gluten, dairy and egg-free pancakes.

13. Easy vegan pancakes

Followers of a vegan diet shouldn’t have to miss out on perfectly fluffy pancakes. Use your own choice of plant-based milk in place of dairy in this easy vegan pancakes recipe. It’s a great base to layer up with your favourite toppings – vegan chocolate chips, coconut yogurt, bananas and blueberries all work well.

Check out more of our best ever vegan pancake recipes.

14. Banana oat pancakes

Looking for a healthy pancake recipe that’s full of flavour? Our dairy-free banana oat pancakes contain oat milk and mashed bananas for natural sweetness. Make them light and fluffy by whisking and folding whipped egg whites into the batter. Served with a dollop of yogurt and fresh berries.

15. Gluten-free pancakes

Substitute regular flour for a specialist alternative and you have a basic gluten-free crêpe. The batter can be whisked up in just five minutes and is easy enough for children to help out with. These gluten-free pancakes are lusciously light and delicate but won’t fall apart when you flip them. Enjoy with a range of sweet or savoury fillings.

See our collection of gluten-free pancake recipes for plenty more ideas. You can also find more information about free-from pancake making in this guide on how to make pancakes with eggs, flour or milk.


Pancake recipes

We have all the sweet and savoury pancake recipes you need for Shrove Tuesday, or simply for a weekend breakfast or bunch.

Perfect pancakes recipe

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Cinnamon crêpes with nut butter, sliced banana & raspberries

Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon

Red velvet pancakes

New York diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with a sweet maple cream cheese frosting, chocolate chips and fresh blueberries.


2018 update: After transitioning to a low carb, gluten-free diet, I created a gluten-free version using coconut flour. While certainly nontraditional, it's very good. Watch the video below to see how I make these pancakes. Here's the detailed recipe for this version.

Ingredients

3 large eggs
½ cup plus 2 tablespoons whole milk
1 teaspoon pure vanilla extract
¼ cup (28 grams) coconut flour
Cooking oil for pan (I use avocado oil)

Instructions

1. Break the eggs into a medium bowl and lightly beat them. Add the milk and vanilla and whisk to incorporate.

2. Add the coconut flour and whisk patiently until very smooth. Allow the batter to thicken for 1-2 minutes, then whisk again.

3. Heat a small, 8-inch nonstick skillet over medium heat. Spray with cooking spray or grease with butter.

4. For each Dutch pancake, pour a scant ⅓ cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.

5. Using a wide spatula, or two regular spatulas, as shown in the video, very carefully flip the pannekoek - it's not as sturdy as a wheat flour one so work carefully.

6. Cook the second side briefly - it will be done in 30 seconds to 1 minute, then slide onto a plate.

7. Spray the skillet again and continue cooking the pancakes until all the batter is gone. Pile the cooked pannenkoeken on top of each other on a plate and cover them loosely with foil to keep them warm.

8. Sprinkle each of them with sugar (or a low carb alternative), roll, and serve.

Nutrition info

The recipe makes 6. Nutrition for 2 (pancake only, no toppings):
Calories: 210 Fat: 14g Saturated fat: 5g Carbohydrates: 10g Sugar: 12g Sodium: 127mg Fiber: 3g Protein: 10g


Blueberry Pancakes

Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.

Drop the batter by 1/4 cupfuls onto the prepared griddle or pan a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

Take it a step further

Fresh vs. frozen fruit in baking

Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.


Flaky Ribbon Pancakes

These flaky ribbon pancakes are the real deal, people. Layer upon layer of crispy, yet superbly chewy, dough inflected with sesame seeds and fresh green onion makes them irresistible. Perfect as an appetizer when served with our dumpling dipping sauce.

Adapted from Hsiao-Ching Chou | Vegetarian Chinese Soul Food | Sasquatch Books, 2021

The Chinese name for these pancakes is shou (hand or fingers) zhua (grab or catch) bing (pancake). It’s similar to the Indian paratha and the term has been adopted by some Chinese. In fact, you might see packages of frozen pancakes labeled as “parathas” at an Asian market. Conceptually, it’s a pancake that has layers of ribbons coiled within it and you use your fingers to pull a stretch of pancake and break it off to eat. There are many variations on the method for producing these pancakes. Some involve intricate fan folds or require multiple resting periods for the dough or dipping in egg and so on. The bottom line is that it’s a flaky flatbread. No matter how you get there, it’s delicious.–Hsiao-Ching Chou

CAN I FREEZE FLAKY RIBBON PANCAKES?

If you find yourself in a scallion pancake-making frenzy and have rolled out more than you need, you have nothing to fear. Make the pancakes up to the point of cooking them but instead, layer them between sheets of parchment paper and slide the stack into a freezer bag or other suitable container. When you get a craving for a crisp and chewy pancake, just drop one into a preheated pan with oil. There’s no need to thaw, just preheat and eat.


Watch the video: Παραδοσιακή Λαγάνα του μπαμπά μέσα σε 2 λεπτά!! ΣΥΝΤΑΓΗ (June 2022).


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