I lay no claim to the authenticity of this recipe. This recipe has been in my husband's family for years (hubby's grandparents were from Switzerland.) When my in-laws prepare these, the pancakes are folded up without any filling but I take it a step further and add all sorts of goodies, depending on the season (read my suggestions below). If you are limiting your cholesterol intake, do not substitute more than half of the eggs with an egg substitute. This yields something identical in taste to French crepes, except these pancakes are larger and thicker.
In this recipe from Sunday in Brooklyn, malted pancakes are topped with a rich hazelnut maple syrup for a sweet and indulgent breakfast.
These pancakes are even more perfect topped with cold, tart marmalade.
These Easy Gluten-Free Lemon Ricotta Pancakes have the perfect hint of sweetness and are so easy to make ahead for an easy weekday breakfast!
Tender yet hearty little pancakes made with raw beetroot, banana and a handful of other wholesome ingredients. You can sub in carrot or spinach instead of the beetroot, or add a tablespoon of cocoa to the batter for a red velvet flavour/effect. Just make sure not to overcook or you won’t get that beautiful natural vegetable colour coming through.
Condensed milk pancakes are an easy, tasty recipe that you can make for breakfast every morning. Thick and fluffy, they are made with just 5 ingredients and will become your favorite homemade pancakes. The perfect breakfast and brunch treat!
A tender and delicious pancake with an herby syrup.
Nonna's Fluffy Pancakes/Waffles
These thick, fluffy Eggnog Pancakes are perfect for holiday breakfasts. Don't wait til Christmas for these delicious pancakes!
Learn how to make delicious, fluffy buttermilk pancakes for breakfast or brunch with our easy recipe. It’s sure to become your weekend go-to.
Confronted with the difficult breakfast choice of sweet or savory, I choose savory with these fluffy and flavorful Parmesan and Parsley Savory Waffles!
These easy-to-make, fluffy wonders are a breakfast classic that promises a warm and comforting start to your day. Customize them with your favorite toppings, and savor the sweet and savory flavors that make mornings special.
This recipe makes some delicious pancakes. I'm not a huge fan of pancakes, but these turn out very flavorful and fluffy instead of bland a...
Why should kids have all the fun? Forget forks and try these poppable pancakes.
I understand why people buy frozen waffles, because if you don't have a waffle maker, you can't make waffles. But I'll never understand why people buy frozen pancakes or pancake mix. Making pancakes from scratch is so simple and you probably already have all the ingredients already in your pantry. But I want to share with you a recipe that makes perfect pancakes everytime as well as a couple tips on keeping them fluffy. First off, I have made this recipe countless times. I like to mix up the full batch (6 cups) of pancake mix, then portion the dry ingredients into Ziploc bags, that way at a moments notice I can whip up a batch of fresh pancakes without having to measure anything or look up the recipe. The recipe has you mix 2 egg yolks with melted butter in one bowl and 2 egg whites with buttermilk in another, before adding them to the dry ingredients. I was being lazy one day and decided to just throw everything together in a bowl and what resulted was a thin tough pancake. Don't do that. Another thing I've learned over the years is that you should not overmix pancakes. If there are a few lumps, and there will be, don't try and work them out. Overmixing the batter will over develop the gluten and you'll have tough, not tender, pancakes. You want tender pancakes, right? Another thing I've learned is that you shouldn't spread the batter on the griddle. I used to do this so I could have bigger pancakes, but later realized that doing that meant my pancakes were thin and not fluffy. For fluffy pancakes, make sure your baking soda is fresh (not expired) and ladle or scoop the batter onto the griddle. Allow it spread on it's own and rise into a golden pancake, untouched. In summary: Read and follow the recipe directions. Use fresh baking soda. Don't overmix your batter. Ladle the batter and leave it alone. I hope you'll give this recipe a try. I usually make the full batch then freeze what we don't eat in a Ziploc bag (2 at a time) to reheat later on. I've also had great success with adding fruit (blueberries and bananas) to the batter. I hope you'll make and like them! Homemade Pancake Mix adapted from A. Brown Printer Friendly Version 6 cups all-purpose flour 1 1/2 teaspoons baking soda 3 teaspoons baking powder 1 tablespoon kosher salt 3 tablespoons sugar Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months. NOTE: I like to mix all the ingredients in a large container, then divide into 3 equal portions. I divide the mix up into 3 Ziploc bags then make the pancakes as directed (see below). "Homemade Pancake Mix" Pancakes 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups Homemade Pancake Mix, recipe above 1 stick butter, for greasing the pan Heat an electric griddle or frying pan to 350 degrees F. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) (I skip this step since I use a non-stick griddle). Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and golden. Serve immediately. Makes 12 pancakes Hope you all have a great weekend!
Eat delicious meals while reducing your food waste!
These cinnamon sugar waffles are simple and fun to prepare. They make a great holiday or special treat for breakfast! The waffles are crisp on the outside with sweet bits of cinnamon and sugar and are fluffy and light on the inside! They bring a whole new dimension to waffles for breakfast!
These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
These sourdough discard banana oatmeal pancakes are an easy way to ensure you're starting your day off on the right foot! Long fermented, gut healthy, delicious, and require minimal clean up - these have to be added to your weekday breakfast lineup.
Cranberry crumble pancakes topped with a sweet tart cranberry compote, crisp buttery crumble, and a vibrant cranberry maple syrup!
Toasty waffles are a welcome morning treat. Freeze any leftovers to re-heat for a quick weekday breakfast.
Tender little pancakes, made with greek yoghurt and cornmeal. These taste like a corn muffin made so light it could float away.
Fluffy waffles made with creamy plain Greek yogurt. Replacing the oil with the yogurt gives your waffles an extra punch of protein and cuts back on your fat content. Enjoy them with syrup, fruit or plain!
Happy Halloween! Oh, and it might just be the best Halloween ever because this morning the Red Sox are World Series Champions! So crazy. I've been glued to the tv ever since the playoffs began three o
