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Pancakes Two Ways - Beginner & Expert

Pancakes Two Ways - Beginner & Expert


Nothing says breakfast more than a stack full of warmed pancakes. Although I'm more of an eggs and bacon type of girl, every once in awhile, even I get a craving for delicious breakfast treats doused in gooey maple syrup. Sure you can make them with a box of Bisquick, but it really only takes a few minutes more to mix your own dry ingredients - something that the most novice of cooks can masterfully measure out. A dish that can be altered to your level of culinary expertise, pancakes are a must have in your recipe collection. To keep it simple, use the beginner recipe or challenge yourself with the expert recipe (that's actually not that much more difficult!) just read more



Beginner Pancakes
From Nicole Pluss

2 eggs
1 cup self raising flour
Pinch of salt
1 cup milk
Oil, butter, cooking spray

  1. Crack two eggs into a bowl. Plonk the flour and salt on top of eggs
  2. Pour in milk and mix with spoon or quickly with handheld mixer. Let the mixture rest for ten minutes.
  3. Heat frying pan and melt butter or oil.
  4. Pour in mixture to the size you like. Once bubbles have evenly formed over the top of the pancake flip it over to cook the other side. Once it is cooked through flip onto plate.
  5. Top with butter, jam, cream, maple syrup, ice-cream, honey, lemon and sugar … whatever you like!

Serves 4.



Expert Pancakes
From Bon Appetit magazine

Maple Syrup Apples
2 tablespoons (1/4 stick) unsalted butter
3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
Pancakes
1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons unsalted butter, melted
Additional unsalted butter
Additional pure maple syrup

  1. For maple syrup apples: melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
  2. For pancakes: combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
  3. Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt.
  4. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
  5. Spoon apples over pancakes. Serve, passing additional maple syrup.

Serves 4.

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