Pancake recipe

[Petrie]

Thread Title
Pancake recipe

Prize name
1 FA account (migrated by me)

Requirements and other relevant information
Post the best pancake recipes you can find...
I'd prefer if it requires minimal extra stuff ex: not white chocolate chips

Winner gets i FA mig'd by me k thx

End date
Mar 29, 2018

If award date is different from contest end date, please specify.
Mar 29, 2018

 

[Scooby]

Read this the other day, so I thought I might bring it here for you: https://www.mensfitness.com/nutrition/what-to-eat/heres-how-make-rocks-world-famous-pancakes

 

[Petrie]

Also, all submissions must be UNIQUE

 

[Lag]

take pankake dough, mix with water, put on hot pan, wait, flip over,
pankeks done
put blueberrrys and puddin on it
eZ done

 

[Allocation]

i love google, i also like to copy and paste,

The classic pancake

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(39 ratings)
By Good Food
Magazine subscription – 5 issues for £5
PREP: 10 MINSCOOK: 20 MINSplus resting
EASY
MAKES 12
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
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• Freezable

Nutrition: per serving

• kcal84
• fat4g
• saturates2g
• carbs10g
• sugars1g
• fibre0g
• protein3g
• salt0.06g

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Ingredients

• 140g plain flour
• 200ml whole milk
• 25g unsalted butter, melted, plus a little extra for greasing
  • Method

1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
   
   
2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
   
   
3. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
   
   
4. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
   

 

[Petrie]

END DATE EXTENDED TILL THE 31ST AT 11:59 PM CST

 

[Kwaygen]

Ok so your pancake recipe is going to be the same any where from here to Sunday so that's not going to matter as much here. What matters is that you should add in a few drops of vanilla ( or any other extract that you like. I've tried orange, butterscotch, and lemon so far and they've also turned out amazing )

I also tend to make my batter a little bit thicker than normal. Not much. Just so that it's not super runny.

I take a small pan, the size of my hand / a pancake, etc, and turn the heat on to medium low.

No butter, and yes the medium low heat is imperative here.

Pour in batter about 1/2 - an inch thick in the pan and let it just cook slowly with a lid on top of it.

Once it's hit about 6-8 minutes ( or if you can shake the pan and the pancake slides ), you can get a flexible spatula to ease up under the pancake and flip it. Let it slow cook for another 4-6 minutes on this side, then just slide it out when it's done.

You'll end up with giant, fluffy, perfect looking pancakes that don't have that ugly, uneven look to them because of cooking it with butter.

Hope you win, just tried this. Perfect

 

[Petrie]

Ok so your pancake recipe is going to be the same any where from here to Sunday so that's not going to matter as much here. What matters is that you should add in a few drops of vanilla ( or any other extract that you like. I've tried orange, butterscotch, and lemon so far and they've also turned out amazing )

I also tend to make my batter a little bit thicker than normal. Not much. Just so that it's not super runny.

I take a small pan, the size of my hand / a pancake, etc, and turn the heat on to medium low.

No butter, and yes the medium low heat is imperative here.

Pour in batter about 1/2 - an inch thick in the pan and let it just cook slowly with a lid on top of it.

Once it's hit about 6-8 minutes ( or if you can shake the pan and the pancake slides ), you can get a flexible spatula to ease up under the pancake and flip it. Let it slow cook for another 4-6 minutes on this side, then just slide it out when it's done.

You'll end up with giant, fluffy, perfect looking pancakes that don't have that ugly, uneven look to them because of cooking it with butter.

If you pm me the ingredients for the batter, i'll have a winner [DOUBLEPOST=1522446667][/DOUBLEPOST]

If you pm me the ingredients for the batter, i'll have a winner

nvm, i get it now GabbyLorelai is the winner