How To make Fruity Buttermilk Pancakes
3/4 c whole wheat flour
3/4 c flour
1 ts baking powder
1 ts baking soda
1-1/2 tb sugar
2 egg whites
1-1/2 c buttermilk
1/4 c LF cottage cheese
1/2 ts vanilla
1/2 c chopped strawberries; or any
- other fruit 3/4 c maple syrup
Banana Cream Topping:
1/2 c LF sour cream or yogurt
1/2 c mashed bananas
2 tb brown sugar
1/8 ts cinnamon
1. In large bowl, combine flours, baking powder, baking soda, and sugar.
Set aside. 2. In medium bowl, whisk together egg whites, buttermilk, cottage cheese
and vanilla. Add to flour mixture, stirring just until moist. Gently stir in fruit. 3. Spray large skillet with non-stick spray and heat over medium. Spoon
dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly). Cook until bubbles break, then flip and cook until lightly browned. 4. Serve with maple syrup and banana cream topping (see below)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per serving with topping: 444 calories, 2.2g fat (4.4% CFF),
582mg sodium, 14g protein
6mg chol
My notes: I made this with strawberries and didn't make the topping. We like these better than the other banana pancakes - probably the buttermilk.
Contributor: modified from Looneyspoon recipe -----
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All Bengali Written Recipe...
INGREDIENTS:
Egg- 1 piece
Sugar- 1/3 cup
(67 g)
Salt- 1 pinch (0.5 g)
Oil- 2 tbsp
(30 ml)
Milk- 1/2 cup
(125 ml)
All-purpose flour- 1 cup
(125 g)
Baking powder- 1 tsp
(6 g)
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3 SECRETS for the FLUFFIEST Pancakes ????????????????
This soft and fluffy pancake recipe is so easy to follow and even better to eat! The ingredients are simple, but the results are rewarding.
Mexican Vanilla:
Follow this recipe if you'd like to learn the SECRETS to making the FLUFFIEST pancakes!
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Makes 10-12 pancakes
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons sugar
2 large eggs
2 cups buttermilk (or milk plus 2 Tablespoons lemon juice)
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
Additional butter for the griddle
METRIC
272 g flour
8 g baking powder
4 g baking soda
2 g salt
36 g sugar
100 g eggs
16 oz milk
30 g vinegar or lemon juice
4 g vanilla
42 g unsalted butter*
*or use salted butter and omit salt
For serving: maple syrup, butter, fresh fruit on the side
INSTRUCTIONS
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk (or milk + lemon juice or vinegar), vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).
Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.
Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. (If the batter is too thick, add 1-2 Tablespoons more buttermilk or milk until you reach desired consistency.) When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until underside is golden.
Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup. Yum!
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Extra fluffy pancakes
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I love extra fluffy pancakes!! Feel free to substitute the milk with buttermilk for a more sour pancake!!
Maple whipped butter
8oz unsalted butter room temp
2 tbsp whole milk
1/4 cup maple syrup
Pinch of Maldon salt
Pancakes
2 cups flour
1 12 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Maldon salt
1/2 tsp vanilla extract
2 cups whole milk (or buttermilk)
2 eggs separated
2 tablespoons unsalted melted butter
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How to Make Perfect Blueberry Pancakes
The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.
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✅Ingredients
• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups milk or buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup fresh or frozen* blueberries
✅Instructions
00:02:02 - Quick recap Perfect Blueberry Pancakes recipe
1️⃣ 00:00:13 - In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
2️⃣ 00:00:32 - Whisk in milk, eggs, and melted butter just until combined. Fold in blueberries.
3️⃣ Preheat a flat griddle over medium-high heat.
4️⃣ 00:01:09 - Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
5️⃣ 00:01:28 - Cook other side until golden brown. Serve hot with syrup.
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Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)
Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. The Japanese Souffle pancake, or the traditional American flapjack.
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How To Make Aunt Jemima Pancakes - Just Add Water
I show you how to make Aunt Jemima Original pancakes using Aunt Jemima Just Add Water Pancake Mix.
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