01/06/2025
4 Types Of Pancakes
MCDONALD'S PANCAKE
INGREDIENTS:-
* 1 cup all-purpose flour
* 2 tablespoons granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 1 cup buttermilk
* 2 tablespoons unsalted butter, melted
* Butter, olive oil, or vegetable oil for cooking
* Maple syrup for serving (and best results)
INSTRUCTIONS:-
1. Combine Dry Ingredients: In a large mixing bowl,
use a wire whisk to mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2. Prepare Wet Ingredients: In another single bowl,
beat the egg and then add the buttermilk and melted butter. Mix until well combined.
3. Combine Wet and Dry Ingredients: Pour the wet
ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heat the Griddle: Preheat a griddle, frying pan, or a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Cook the Pancakes: Pour 1/4 cup of the pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook the other side until golden brown.
6. Serve: Once cooked, transfer the Hotcakes to a plate, and serve them hot with a generous drizzle of maple syrup.
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Red Velvet Pancake
INGREDIENTS
* 1½ cups Wholewheat Pastry flour (or use all purpose flour)
* 3 tablespoons Unsweetened Cocoa powder
* 2 teaspoons Baking powder
* 1 tablespoon Egg replacer powder
* 1/4 cup Sugar
* 1½ teaspoon Salt
* 2 tablespoons Powdered Beets (or use cup of beet puree)
* 1½ cups Almond Milk
* 1 teaspoon Apple cider vinegar
* 3 tablespoons Oil
* 2 teaspoons Vanilla extract
* 1/2~3/4 cup Water
INSTRUCTIONS:-
1. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt, egg replacer and powdered beets, Mix well.
2. Combine almond milk and vinegar; set aside for 5 minutes.
3. Stir in oil and vanilla extract and mix well.
4. Add the wet ingredients along with 1/2cup of water to dry ingredients and mix until just combined. If the batter looks too thick, add the remaining water to adjust the consistency.
5. Heat a griddle on medium heat. Spray lightly with cooking spray. Pour about 1¼ cup of batter on the griddle per pancake and cook till bubbles start to form on the surface, about 1~2 minutes. Gently flip and cook for another minute.
6. Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.
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Coffee Pancakes
Ingredients :-
* 2 tablespoons butter, divided use
* 2 cups flour
* 2 teaspoons baking powder
* 2 tablespoons powdered sugar
* 2 tablespoons instant espresso powder
* 1/2 teaspoon salt
* 2 cups of buttermilk
* 2 large eggs
* 1/2 cup mini chocolate chips
For the espresso glaze:
* 2 cups powdered sugar
* 2 tablespoons of buttermilk, as needed
* 1 tablespoon instant espresso powder
INSTRUCTIONS :-
1. Gather ingredients, and heat a griddle or large skillet over medium low heat with one tablespoon of the butter. Let melt.
2. In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt.
3. In a small cup, whisk together the buttermilk,
remaining a tablespoon of melted butter, and eggs. Pour this liquid into the dry ingredients and stir until just combined, do not over-mix. Lumps are fine.
4. Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. Ladle heaping 1/4 cups of pancake batter on the griddle. Immediately sprinkle with mini chocolate chips.
5. Let pancakes cook on one side until bubbles form around the edges, and the underside is brown when you peek at it. Flip the pancakes, and cook another few minutes until done.
6. While the pancakes cook, make the glaze: whisk together the powdered sugar and buttermilk until a runny sweet sauce is perfect for drizzling over pancake forms.
7. To serve, divide the pancakes between two plates and drizzle with espresso glaze.
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Banana Pancakes
INGREDIENTS:-
* 1 1½ cups all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* 1½ teaspoon baking soda
* 1½ teaspoon ground cinnamon
* 1½ teaspoon salt
* 1 ½ cups milk
* 1 large egg
* 2 tablespoons unsalted butter, melted
* 1 teaspoon vanilla extract
* 2 ripe bananas, mashed
INSTRUCTIONS
Making the Batter
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. This combines your dry ingredients and ensures even distribution of the leavening agents.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Add the mashed bananas and mix until just combined. Be careful not to overmix a few lumps are okay!
3. Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Again, resist the urge to overmix. Over mixing develops the gluten in the flour, which can lead to tough pancakes. A few small lumps are perfectly fine.
Cooking the Pancakes
1. Heat a lightly oiled griddle or large skillet over medium heat. You'll know it's ready when a drop of water sizzles and evaporates quickly.
2. Pour ½ cup of batter onto the hot griddle for each pancake. Leave some space between pancakes to allow for spreading.
3. Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll know it's time to flip when bubbles start to form on the surface and the edges look set.
4. Serve immediately with your favorite toppings.
Enjoy!
Credit to owner.
