Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make pancakes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make pancakes?),it will help you,my kids.
Answers:
Banana Corn Pancakes
Ingredients
6 tbsp self-raising flour
8 tbsp evaporated milk
1 tbsp baking powder
1 egg
1 1/2 tbsp sugar
1/4 tsp salt
3 tbsp cream-style corn
3 bananas (pisang emas), cut into thin slanting pieces
Method
Lightly beat egg and milk. Sieve flour and baking powder into a bowl and add the beaten egg and milk mixture. Add sugar and salt. Stir briskly with a wooden spoon until a smooth batter is formed. Strain if necessary. Add cream-style corn.
Pour half a ladle of batter onto a heated pan. Cook pancake over medium low heat. Add two or three slices of bananas. Cover the pan so that the top of the pancake will be cooked too.
Remove with a palette knife when cooked, and set aside. Continue with the remaining batter.
Japanese Pancakes
Ingredients
3 eggs
100g castor sugar
190g plain flour
1 tbsp golden syrup
130ml water
1/2 tsp banana essence
1 tsp baking powder
Red bean filling:
100g red beans, cooked until soft and blended into a paste or puree
150g castor sugar
2-3 tbsp oil
1 tbsp Water-lily flour
Method
Beat eggs and sugar lightly with a hand whisk. Sieve in half portion of flour gradually and beat until smooth. Add water in between then add flour and water again. Beat until batter is smooth. Stir in golden syrup and essence to mix. Leave batter aside to rest for 30 minutes. Stir in baking powder and mix into a smooth batter.
Lightly grease a non-stick pan. Pour one tablespoon batter on the heated pan and cook over medium-low heat until bubbles appear. Flip over to cook the other side of the pancake.
Remove and continue with the remaining batter. To serve add a tablespoon of red-bean paste filling onto a piece of pancake. Cover up with another piece of pancake. Press down slightly.
To make the red bean filling: Heat a non-stick pan with oil. Add half portion of sugar and stir well until sugar has dissolved. Add pureed red beans and stir continuously. Mix in the rest of the sugar. Stir over gentle heat until well combined for 7-8 minutes. Sift in water-lily flour and stir well to blend until paste is thick. Dish out filling to cool.
Sweetcorn and Coconut Pancakes
Ingredients
100 g self-raising flour
1/8 tsp salt
1 tbsp sugar
60 g fresh grated coconut (preferably white part only)
60 g sweetcorn kernels (stripped from the cob)
1 egg, separated
50 ml thick coconut milk
100 ml water
Butter/oil for greasing pan
Method
Sift flour and salt into a mixing bowl and stir in the sugar. Make a well in the centre and drop in the egg yolk, coconut milk and water. Stir to incorporate the dry ingredients to make a thick batter.
Add the grated coconut and corn kernels and stir to mix.
Whisk egg white in a clean, dry bowl until it forms soft, foamy peaks. Stir one-third of it into the mixture to lighten it before carefully folding in the rest.
Heat a non-stick frying pan over medium heat and brush the base very lightly with butter or a light cooking oil. Drop tablespoonfuls of the batter onto the pan, leaving a little room between each pancake.
When bubbles begin to appear on the surface, flip pancakes over and cook for another minute until golden brown. Serve warm pancakes with butter and honey or maple syrup.
Tutti Fruitti Pancakes
Ingredients
100g plain flour, sifted
10g castor sugar
2 tbsp plain yoghurt
1 small egg
100ml reduced fat milk
1/8 tsp vanilla essence
Olive oil cooking spray
1/2 a red dragon fruit, peeled and sliced
2 kiwi fruits, peeled and sliced
1 slice sun-melon, sliced
Method
Put flour, sugar, yoghurt and essence in a mixing bowl. Break in the egg and stir in milk to combine into a smooth batter. Leave aside to rest for 10 minutes.
Heat a non-stick frying pan and lightly spray with olive oil. Pour 2 tablespoons of the batter into the pan.
Cook for 1 minute or until bubbles begin to form. Turn to the other side to cook.
Repeat and cook more pancakes with the rest of the batter.
To serve, stack pancakes with fruits on a plate. Drizzle over with maple syrup just before serving
Other Answers:
go buy Bisquick and follow the directions and I suggest putting butter in the pan and melting it first so they don't stick and it gives then better taste.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: how do you make pancakes?I? NEXT: NONE
Kitty said: Yes.How do you make pancakes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make pancakes?),it will help you,my kids.
Answers:
Banana Corn Pancakes
Ingredients
6 tbsp self-raising flour
8 tbsp evaporated milk
1 tbsp baking powder
1 egg
1 1/2 tbsp sugar
1/4 tsp salt
3 tbsp cream-style corn
3 bananas (pisang emas), cut into thin slanting pieces
Method
Lightly beat egg and milk. Sieve flour and baking powder into a bowl and add the beaten egg and milk mixture. Add sugar and salt. Stir briskly with a wooden spoon until a smooth batter is formed. Strain if necessary. Add cream-style corn.
Pour half a ladle of batter onto a heated pan. Cook pancake over medium low heat. Add two or three slices of bananas. Cover the pan so that the top of the pancake will be cooked too.
Remove with a palette knife when cooked, and set aside. Continue with the remaining batter.
Japanese Pancakes
Ingredients
3 eggs
100g castor sugar
190g plain flour
1 tbsp golden syrup
130ml water
1/2 tsp banana essence
1 tsp baking powder
Red bean filling:
100g red beans, cooked until soft and blended into a paste or puree
150g castor sugar
2-3 tbsp oil
1 tbsp Water-lily flour
Method
Beat eggs and sugar lightly with a hand whisk. Sieve in half portion of flour gradually and beat until smooth. Add water in between then add flour and water again. Beat until batter is smooth. Stir in golden syrup and essence to mix. Leave batter aside to rest for 30 minutes. Stir in baking powder and mix into a smooth batter.
Lightly grease a non-stick pan. Pour one tablespoon batter on the heated pan and cook over medium-low heat until bubbles appear. Flip over to cook the other side of the pancake.
Remove and continue with the remaining batter. To serve add a tablespoon of red-bean paste filling onto a piece of pancake. Cover up with another piece of pancake. Press down slightly.
To make the red bean filling: Heat a non-stick pan with oil. Add half portion of sugar and stir well until sugar has dissolved. Add pureed red beans and stir continuously. Mix in the rest of the sugar. Stir over gentle heat until well combined for 7-8 minutes. Sift in water-lily flour and stir well to blend until paste is thick. Dish out filling to cool.
Sweetcorn and Coconut Pancakes
Ingredients
100 g self-raising flour
1/8 tsp salt
1 tbsp sugar
60 g fresh grated coconut (preferably white part only)
60 g sweetcorn kernels (stripped from the cob)
1 egg, separated
50 ml thick coconut milk
100 ml water
Butter/oil for greasing pan
Method
Sift flour and salt into a mixing bowl and stir in the sugar. Make a well in the centre and drop in the egg yolk, coconut milk and water. Stir to incorporate the dry ingredients to make a thick batter.
Add the grated coconut and corn kernels and stir to mix.
Whisk egg white in a clean, dry bowl until it forms soft, foamy peaks. Stir one-third of it into the mixture to lighten it before carefully folding in the rest.
Heat a non-stick frying pan over medium heat and brush the base very lightly with butter or a light cooking oil. Drop tablespoonfuls of the batter onto the pan, leaving a little room between each pancake.
When bubbles begin to appear on the surface, flip pancakes over and cook for another minute until golden brown. Serve warm pancakes with butter and honey or maple syrup.
Tutti Fruitti Pancakes
Ingredients
100g plain flour, sifted
10g castor sugar
2 tbsp plain yoghurt
1 small egg
100ml reduced fat milk
1/8 tsp vanilla essence
Olive oil cooking spray
1/2 a red dragon fruit, peeled and sliced
2 kiwi fruits, peeled and sliced
1 slice sun-melon, sliced
Method
Put flour, sugar, yoghurt and essence in a mixing bowl. Break in the egg and stir in milk to combine into a smooth batter. Leave aside to rest for 10 minutes.
Heat a non-stick frying pan and lightly spray with olive oil. Pour 2 tablespoons of the batter into the pan.
Cook for 1 minute or until bubbles begin to form. Turn to the other side to cook.
Repeat and cook more pancakes with the rest of the batter.
To serve, stack pancakes with fruits on a plate. Drizzle over with maple syrup just before serving
Other Answers:
go buy Bisquick and follow the directions and I suggest putting butter in the pan and melting it first so they don't stick and it gives then better taste.
3 eggs, separated
1 1/2 tsp baking powder
3/4 cup skim milk
1 1/2 Tbl sugar
3/4 cup sour cream
dash of salt
1 c. plus 2 Tbl flour
3/4 cup butter, melted Combine egg yolks, milk and sour cream and stir well. Combine dry ingredients and gradually add to sour cream mixture, stirring until smooth. Stir in melted butter. Beat egg whites until stiff peaks form. Gently fold into flour mixture. For each pancake pour about 1/4 cup batter onto hot, lightly greased griddle. Turn pancakes when tops are covered with bubble. Yields about 16 pancakes.
Source(s):
google.com
I've always used Bisquick or one of the other brands. However, if you really want to make them fluffy you can always do what my dad did when we were kids.....instead of milk he put beer. Always tasted like and boy were they fluffy! Of course, you know there is no alcohol effects as alcohol cooks out.
Give it a try.
correctness,It's Non-profit and only for informational purposes.
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