Pancake

Blueberry Pancake

smlm teringin nok mkn penkek jd bermula lah projek penkek ku ini. sy ambil dari resepi org putih sbb sy tengok gambo penkek die lawo jd sy ambil la resepi die tu... rasenye blh la tahan walaupun sy ni bkn la penggemar penkek tp best la... sy ikut resepi 98%.. yg 2 peratus tu sy pakai tepung penaik sendiri sbb itu aje yg sy ade n doh buke.. dan satu lagi tentang blueberi sy pakai yg fresh n bknnye yg filling...manakala tentang hiasan tu ikut citarase masing2 la ye...sy pakai maple syrup sbb kebetulan mase g shoping tu terpandang maple syrup terus ambik n beli... n butter pula sy pakai yg ketul kecik yg cute hehehe....

di sini sy ade beberape kpg gambo yg sy ambik n buat sendiri berdasarkan resepi yg tlh sy ambik... 

                                                         Blueberry Pancake

Golden Extra Fluffy Pancake

inila resepi yg sy ambik dari internet blh la sape2 nok mencube....

Pancake Coklat
Bhn Kering

1 cwn tepung gandum
1 sudu besar serbuk koko *
3 peket 3 in 1 milo / 3 sudu besar milo *
2 sudu kecil baking soda *
1 sudu kecil soda bikarbonat
4 sudu besar gula ( guna aising je ) *
Secubit garam *

Bhn Basah

1 1/2 susu cair / segar *
3 sudu besar butter ( cairkan ) / minyak
1 biji telor
1 sudu kecil esen vanila *

Yang bertanda bintang di ubah sendiri...

Golden, Extra Fluffy Pancakes

Ingredients

1 1/4 cups flour

2 1/2 tablespoons sugar

3/4 teaspoon salt

2 teaspoons baking powder

1 egg

1 1/3 cups milk

3 tablespoons oil

Directions

In a small bowl, whisk milk, egg, and oil together.

In a larger bowl, combine all dry ingredients.

Slowly add liquid mixture to dry mixture and whisk well.

Spray large frying pan with cooking spray, and heat to medium heat.

Wait until pan gets nice and hot.

Make pancakes whatever size you wish-- allowing top to form bubbles before turning over.

Cook until both sides are golden brown.

These can be frozen and toasted in the toaster to be reheated.

They are wonderful reheated!

Serve with maple syrup, or whatever you wish to put on your pancakes!

Blueberry Pancake

Ingredients:

• 2 eggs, separated
• 1 1/2 cups sifted all-purpose flour
• 2 1/4 teaspoons baking powder
• 3 tablespoons sugar
• 3/4 teasooon salt
• 1 cup milk
• 3 tablespoons butter, melted
• 1 cup blueberries, fresh or frozen, thawed

Preparation:

In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.
Makes about 12 pancakes.

Blueberry Buttermilk Pancake

Ingredients:

• 2 eggs, separated
• 1 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons sugar
• 3/4 teasooon salt
• 1/2 cup milk
• 1/2 cup buttermilk
• 3 tablespoons butter, melted
• 1 cup fresh or frozen thawed blueberries, rinsed and let dry

Preparation:

In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk, and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk. Bake on hot greased griddle.

Makes about 10 to 12 4-inch pancakes.

Basic Pancake

Ingredients:

• 2 cups all-purpose flour, stirred or sifted before measuring
• 2 1/2 teaspoons baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 to 1 3/4 cups milk
• 2 tablespoons melted butter

Preparation:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.

Buttermilk Pancake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 large eggs
• 2 cups buttermilk *
• 3 tablespoons melted butter

Preparation:

In a large bowl, combine the flour, baking powder, soda, salt, and sugar.

Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.

Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser.

Using a 1/4 to 1/3 cup measure, cook until you see bubbles over the top and the edges are somewhat dry looking. Flip over and brown the other side. Keep warm in a 175° oven if you are serving all at once. Serve with butter and syrup.

Makes about 10 to 15 4- to 5-inch buttermilk pancakes.

*Tip for making a buttermilk substitute: For each cup, add about 1 tablespoon of vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let stand for about 5 to 10 minutes before you use it in the pancake batter.

Oatmeal Pancake

Ingredients:

• 1 1/2 cups rolled oats
• 2 cups buttermilk
• 1/2 cup flour
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten

Preparation:

Combine oats and buttermilk. Beat in remaining ingredients. Heat a griddle and coat with a little oil or shortening.

Cook pancakes on hot griddle, turning to brown both sides.

Makes about 12 4-inch pancakes.

Tip: To keep pancakes warm, line a plate or platter with a kitchen towel or cloth napkin and cover with the towel. Then cover with an inverted colander or place an inverted bowl over the plate, positioning so steam can easily escape.

Strawberry Pancake

Ingredients:

• 2 cups sliced strawberries
• 3 tablespoons sugar
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups to 1 2/3 cups milk
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract

Preparation:

Combine the strawberries with 3 tablespoons of sugar in a bowl. Gently mix and set aside for at least 1 hour, stirring occasionally.

In a bowl, combine the flour, baking powder, 2 tablespoons sugar, and salt; stir to blend.

In another bowl, whisk eggs with 1 1/2 cups of milk. Stir into the flour mixture along with the melted butter and vanilla. Add a little more milk if the batter is too thick. Stir just until smooth and well blended.

Using about 1/4 cup of batter for each pancake, cook on a hot, greased griddle. Cook until bubbly and lightly browned on the bottom; flip over with a spatula and brown the other side.

Layer pancakes with the sliced strawberries and serve with your favorite syrup.

Yogurt Pancake

Ingredients:

• 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
• 1 Tbsp. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup plain yogurt (nonfat, low-fat, or whole milk all work here)
• 2 eggs
• 2 Tbsp. melted butter or vegetable oil
• Oil or spray oil for cooking

Preparation:

1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, and salt in a medium bowl; then whisk yogurt and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil.
2. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.

Red Velvet Pancake With Cream Cheese Glaze

Ingredients:

• For Pancakes:
• 1 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup milk
• 8 ounces buttermilk
• 4 tablespoons butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons red liquid food coloring
• Extra butter or nonstick cooking spray
• For Cream Cheese Glaze:
• 4 ounces low-fat cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon milk, if needed

Preparation:

1. Preheat a griddle to medium-high heat. In a bowl, use a whisk to combine the flour, sugar, baking powder, cocoa powder and salt. Set aside.
2. In a separate bowl, whisk the eggs, then add the milk, buttermilk, butter, vanilla extract, white vinegar and food coloring, whisking to combine completely. Stir the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
3. Brush a little butter or spray nonstick cooking spray on the hot griddle, and spoon batter into the desired sized pancakes. Cook until bubbles form in the batter, the edges are dry and the underside is lightly brown, about 5 minutes, then flip over and cook the other side 1 to 2 minutes more. Repeat as needed until all of the batter is used.
4. As pancakes cook, make the cream cheese glaze: In a small bowl, use a fork to stir together the cream cheese, powdered sugar and vanilla extract. Add a little milk if needed to make a glaze that has a thin enough consistency to drizzle.
5. To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.