Best 3 Gold Medal Flour Pancake Recipes

Indulge in the irresistible world of pancakes, where fluffy golden discs meet a symphony of flavors. From the classic buttermilk pancakes to the indulgent chocolate chip pancakes, this article presents a delightful collection of recipes that cater to every pancake enthusiast. Whether you prefer a traditional breakfast treat or a decadent dessert, these recipes promise to tantalize your taste buds and leave you craving more. Discover the secrets behind achieving the perfect pancake batter, the art of flipping like a pro, and the endless possibilities for toppings that transform these simple ingredients into culinary masterpieces. Get ready to embark on a pancake-making adventure that will elevate your breakfast or brunch game to new heights of deliciousness.

Here are our top 3 tried and tested recipes!

SELF-RISING PANCAKES

Self-Rising Pancakes image

Sour cream, butter and self-rising flour create ultimate melt-in-your-mouth pancakes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

2 cups Gold Medal™ self-rising flour
1 tablespoon sugar
1/4 teaspoon baking soda
2 cups milk
1/4 cup butter or margarine, melted
1 container (8 oz) sour cream
2 eggs, beaten
1 cup whipping cream
1 tablespoon sugar
5 cups sweetened fresh or frozen fruit (such as raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches)

Steps:

Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 1/2 g

O IS FOR OATMEAL PANCAKES

O is for Oatmeal Pancakes image

Make and share this O is for Oatmeal Pancakes recipe from Food.com.

Provided by BB2011

Categories Breads

Time 10m

Yield 10-12 pancakes, 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg

Steps:

Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons additional milk).
Grease a heated griddle, if necessary, with shortening, using a pastry brush. (To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right).
For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with applesauce if desired.
Makes 10 to 12 pancakes.

BUTTERMILK PANCAKES II

Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

Tips:

Use fresh, high-quality ingredients for the best results.
Make sure your baking powder is fresh and active. Old baking powder will not produce as much lift, resulting in flat pancakes.
Do not overmix the batter. Overmixing will make the pancakes tough.
Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, resulting in more tender pancakes.
Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through on the inside.
Flip the pancakes only once. Flipping them too often will make them dry and tough.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Gold Medal flour is a versatile flour that can be used to make a variety of delicious pancakes. By following the tips above, you can make perfect pancakes every time. Whether you like your pancakes fluffy and light or crispy and golden brown, Gold Medal flour has you covered. So next time you're in the mood for pancakes, reach for a bag of Gold Medal flour and get ready to enjoy a delicious breakfast or brunch.