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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Pancakes |
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Serves: 9 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pancakes recipe on the web!!Fast Prep: 5 min; Cook: 10 min; Nine 4-inch pancakes Consider mixing the batter in a 4- or 8-cup glass measuring cup with a handle and spout. Then pouring the batter onto the griddle will be easy. _ large egg _ cup all-purpose or whole wheat flour ___ cup milk _ tablespoon granulated or packed brown sugar _ tablespoons vegetable oil _ teaspoons baking powder ___ teaspoon salt Butter, stick margarine or shortening 1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. 2. Heat griddle or skillet over medium heat or to 375°. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with butter if necessary. 3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown. *If using self-rising flour, omit baking powder and salt. TIP: Pancakes are ready to turn when they are bubbly on top, puffed and dry around edges. NUTRITION FACTS: 1 Pancake:; Calories 110 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 25mg; Sodium 250mg; Carbohydrate 13g (Dietary Fiber 0g); Protein 3g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 12%; Iron 4% DIET EXCHANGES:; 1 Starch; 1/2 Fat Berry Pancakes: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter. Buttermilk Pancakes: Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
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