Best 2 Quick Pancake Recipes

Indulge in a delightful culinary journey with our versatile pancake recipes, a breakfast staple transformed into a global sensation. From the classic buttermilk pancakes to the irresistible Japanese soufflé pancakes, this collection offers a diverse range of flavors and textures to tantalize your taste buds. Discover the secret to achieving perfect pancakes every time, with expert tips and step-by-step instructions guiding you through the process. Embark on a pancake adventure and explore the endless possibilities of this beloved dish, whether you prefer sweet or savory fillings, fluffy or crispy textures.

Here are our top 2 tried and tested recipes!

THE QUICK & THIN PANCAKE

THE QUICK & THIN PANCAKE image

Categories Egg Breakfast Quick & Easy

Yield 6-7 pancakes

Number Of Ingredients 8

Ingredients

1 cup(200g) all purpose flour
1 teaspoon(3g) baking powder
1/8 teaspoon salt
1 tablespoon sugar (condition to taste- I make plain pancakes with 1/2 tablespoon, berry pancakes with 2 tablespoons, chocolate pancakes with 1 teaspoon of plain sugar and banana pancakes with 1 tablespoon of brown sugar)
1 large egg
2 tablespoon melted butter (or vegetable oil with butter flavoring)
1 cup(200cc) fluid (water and/or milk)
Double or triple according to number of people. Cover up leftovers, microwave before serving.

Steps:

Melt butter in 8-9inch skillet and allow to cool while assembling other ingredients (you can skip oiling skillet this way!). You should not have to oil skillet while making pancakes- if batter sticks, either the skillet is in bad shape or the heat is too low. Whisk flour, baking powder, salt and sugar to lose lumps. Beat egg in different bowl, add fluid and melted butter. Mix well. (When making banana pancakes, smash bananas well before preparing egg mixture. Measure smashed banana. Lessen fluid in egg mixture according to how much smashed banana you'll be adding. The same goes for potatoe, carrot, apple pancakes and the like.) Add egg mixture to flour and combine swiftly. Over-mixing can lead to pancakes with terrible texture. Check consistency. Batter should spread immediately when dripped unto a smooth surface, almost like crepe batter. If the batter does not spread, add more fluid. Allow batter to rest for at least 30 minutes. Batter can be prepared the night before. (When making berry/chocolate pancakes, add extra ingredients after resting.) Heat skillet until almost smoking. Pour some batter into skillet. Flip when upper side is no longer runny and has small holes. Repeat with remaining batter. Serve warm with butter and prefered garnish. Maple syrup is always a favorite, but for bacon-and-eggs people mild cheddar is tasty, too.

QUICK OATMEAL EGG PANCAKE

Quick Oatmeal Egg Pancake image

Got this idea off of the MyFoodDiary.com forums. High in protein and fiber. A nourishing, filling breakfast for one that is quick. I'd like to try it some time with regular oats instead of instant ones (maybe quick cooking) and see how that comes out.

Provided by MathMom.calif

Categories Breakfast

Time 10m

Yield 1 large pancake, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 (1 1/2 ounce) packet instant plain oatmeal
1 egg
1 tablespoon water, approximately
vegetable oil cooking spray

Steps:

Spray a small skillet with vegetable oil and put it on the stove top at medium-high to heat.
Scramble egg with a fork in a cereal bowl.
Open instant oatmeal packet and add it to the egg, mixing it in .
Add enough water to make the consistency right for pancake batter, about 1 tbsp more or less.
Pour into the skillet to form one large pancake. Turn heat down to medium. When edges begin to look dry and bubbles start to form on the top, flip with a spatula (about 2 minutes?). Cook on the other side for one to two minutes until done.
Serve with condiments such as butter and maple syrup, or spread with peanut butter or yogurt and top with fresh fruit.

Nutrition Facts : Calories 224.2, Fat 7.8, SaturatedFat 2.1, Cholesterol 186, Sodium 72.3, Carbohydrate 28.4, Fiber 4, Sugar 0.8, Protein 12.1

Tips:

Use the right ingredients: Make sure you have all the necessary ingredients and that they are fresh and of good quality. This will ensure that your pancakes turn out light, fluffy, and delicious.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined and there are no more lumps.
Let the batter rest: Letting the batter rest for a few minutes before cooking allows the ingredients to fully hydrate and the gluten to relax. This will result in pancakes that are more tender and less likely to stick to the pan.
Use a hot, greased griddle: The griddle should be hot enough so that the pancakes cook evenly and don't stick. Grease the griddle lightly with butter or oil to prevent sticking.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat will prevent them from burning and ensure that they are cooked through.
Flip the pancakes only once: Only flip the pancakes once, when the edges are dry and bubbles start to form on the surface. If you flip them too soon, they will be likely to break apart.
Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. You can keep them warm in a preheated oven while you cook the rest of the batch.

Conclusion:

Making pancakes is a simple and rewarding experience. With the right ingredients and a little practice, you can make perfect pancakes that your family and friends will love. Whether you like them plain or topped with your favorite fruit, syrup, or butter, pancakes are a delicious breakfast or brunch option that everyone can enjoy.