These pancakes are soft and slightly chewy, with gaps which hold sauce really well when dipped - perfect with Asian stews and curries
- 300g plain flour
- 1 tsp turmeric
- 3 large eggs, beaten
- 300ml semi-skimmed milk mixed with 300ml water
- vegetable oil, for frying
MethodMix the flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle. Add the eggs to the well, plus a good splash of the milk and water mix. Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter. Transfer the batter, using a funnel, to a squeezy bottle, if using.
No kid wants to get on a regular bus if a double decker is available. So why make single-decker banana pancakes when you can make these?
- 1 cupflour
- 2 Tbsp.sugar
- 1 tsp.CALUMET baking Powder
- 1/4 tsp.baking soda
- 1 Egg, beaten
- 3/4 cupmilk
- 1/2 cupBREAKSTONE'S Sour Cream
- 1 tsp.vanilla
- 1 Tbsp.oil
- 1/2 cupchocolate-hazelnut spread, divided
- 2 bananas, sliced, divided
- 1/2 cup thawed cool WHIP Whipped Topping, divided
- 1/2 cupmaple-flavored or pancake syrup, divided
- Mix first 4 ingredients.Beat egg, milk, sour cream and vanilla in medium bowl with whisk until blended.Stir in flour mixture.
- Heat griddle or large skillet, brushed lightly with oil, on medium heat.Ladle batter onto griddle, using 1/4 cup batter for eachpancake.Cook until bubbles form on tops, then turn to brown other sides.
- For each serving, layer a pancake with 1 Tbsp. spread, 1/8 of the banana slices and 1 Tbsp. COOL WHIP; repeat layers. Top with 2 Tbsp. syrup.
A batter made with creamy wheat hot cereal gives these Healthy Living pancakes their super-hearty appeal.
- 3/4 cupflour
- 1/2 cupcreamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time)
- 2 Tbsp.sugar
- 1 Tbsp.CALUMET baking Powder
- 1/2 tsp.salt
- 1/4 tsp.ground cinnamon
- 1 Egg
- 1 cupmilk
- 2 tsp.oil
- Mix flour, cereal, sugar, baking powder, salt and cinnamon; set aside.
- Beat egg, milk and oil in medium bowl with wire whisk until well blended.Add flour mixture; beat until well blended.Let stand 5 min.
- Ladle batter onto hot nonstick griddle or skillet, using 1/4 cup batter for each pancake.Cook until bubbles form on tops, then turn over to brown other sides.
Once you make these brunchtime pancakes you may never make plain ol' pancakes again! Our recipe has cream cheese in the batter and warm cherries on top.
- 1 pkg. (8 oz.) philadelphia Cream Cheese, softened
- 4 Eggs
- 2/3 cupflour
- 2 Tbsp.oil, divided
- 1-3/4 cupsCherry Pie filling, warmed
- 7 tsp.Cinnamon Sugar
- Beat cream cheese and eggs in medium bowl with mixer until blended. Add flour; mix just until blended.
- Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
- Serve topped with pie filling and cinnamon sugar.