Best Fluffy Pancakes

 https://cafedelites.com/best-fluffy-pancakes/

Best Fluffy Pancakes

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

Prep Time5minutes mins

Cook Time20minutes mins

Total Time25minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 pancakes

 

Calories: 156kcal

Author: Karina - Cafe Delites

Ingredients

• 2 cups all purpose | plain flour, (290 g | 10 oz)
• 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk, (440ml)
• 1/4 cup butter, (60g | 2 oz)
• 2 teaspoons pure vanilla extract
• 1 large egg

Instructions

• Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg. 
• Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).

  (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
• Set the batter aside and allow to rest while heating up your pan or griddle. 
• Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
• When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
• Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Healthy banana pancakes

https://cooktoria.com/healthy-banana-pancakes/#wprm-recipe-container-5113

Ingredients

• 2 medium bananas
• 1/2 cup almond milk (or milk of your choice)
• 2 eggs
• 1 cup flour (I use Organic Unbleached White All Purpose Flour)
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

• Puree the bananas with potato masher or fork.
• Add almond milk, eggs and whisk until smooth.
• Add flour, baking powder and baking soda. Mix the batter gently and try not to over mix. A few lumps are fine. If the mixture looks too thin, add a little extra flour.
• Heat up a non-stick skillet on medium heat. Using 1/3 cup as a measure, scoop the batter onto the skillet. 
• In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have 6 pancakes.

Pear Raspberry Dutch Baby

http://jessicaburns.com/2014/01/pear-raspberry-dutch-baby/?utm_source=rss&utm_medium=rss&utm_campaign=pear-raspberry-dutch-baby

2 pears, sliced
1 cup raspberries, fresh
¼ cup sugar
½ teaspoon cardamom
2 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon kosher salt
½ stick of butter

Heat the oven to 425 degrees.

Melt butter in an oven proof skillet. Add in sliced pears, raspberries, sugar and cardamom. Once coated, place in the oven for 10 minutes. Whisk eggs in a medium-sized bowl, adding in the milk, flour and salt. Mix until just smooth.

Quickly remove the skillet from the oven and pour batter onto the fruit and put back in the oven. You’ll want to do this very quickly as to ensure the skillet and oven do not loose heat.

Bake for 15 to 20 minutes or until the Dutch Baby is puffy and golden. Remove from the oven and dust with powdered sugar, slice and serve immediately.

Dutch Baby with Lemon Curd and Blueberries

https://www.closetcooking.com/dutch-babies-with-lemon-curd-and/

• 2 tablespoons butter
• 3 large eggs, room temperature
• 1/2 cup milk, warm
• 1/2 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 2 cups blueberries
• 1 tablespoon powdered/confectioners sugar

1. Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
2. Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.

Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!

Nutrition Facts: Calories 330, Fat 15g(Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g

https://www.closetcooking.com/lemon-curd/

• 4 lemons, juice and zest
• 1/2 cup sugar
• 4 large eggs
• 6 tablespoons unsalted butter

1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

pancakes

http://www.canadianfamily.ca/articles/article/best-pancake-recipe-ever/

http://media.www.mcgilltribune.com/media/storage/paper234/news/2007/03/12 /StudentLiving/Food-For.Thought.The.Best.Pancakes.Ever-2772634.shtml

1 c flour
1/2 c ww flour
1 tbsp baking powder
2 tsp sugar
some salt
3/4 c cream + 1/2 c hot water = 1 1/4 c warm "milk"
3ish tbsp meltedish becel
1 egg - warm
1ish tsp vanilla
cinnamon

Kitchen-Aid; let rest; cookify

Yummy

Apple "Raisin" Snack Cakes

based on: http://allrecipes.com/Recipe/Apple-Raisin-Cakes/Detail.aspx

- 2 eggs
- 1 cup unsweetened applesauce
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp sugar
- 1 cup white flour
- 1/2 cup ww flour
- 2 tsp baking powder
- 1 tsp vanilla
- 1/3 cup dried cranberries
- 1 chopped granny smith
- 1/4 cup chopped dried apricots

1. Mix everything
2. Cook til brown on both sides.

* too much apple (half would be good)
* GF so-so --> cook fine, but don't really brown; pan much prettier, but a little doughy

good potential, but not quite there...