1. Giant souffle pancakes
3 tablespoons unsalted butter, melted
1 cup warm fat-free milk
1 teaspoon vanilla
1 large egg yolk
1 cup all-purpose flour
1 tablespoon baking powder
2 egg whites, chilled (from large-sized eggs)
1/4 cup granulated white sugar
1. In a bowl, whisk together melted butter and warm milk until combined. Add in egg yolk and vanilla, then whisk until evenly mixed in.
2. Sift in one cup flour and add in baking powder. Whisk until batter is smooth and lump-free.
3. In a separate bowl, beat chilled egg whites and sugar until stiff peaks form.
4. Add 1/3 of the egg whites to your pancake batter. Gently fold in the egg whites with a spatula until egg white lumps disappear. Repeat the process until egg white finishes.
Note: Don't fold or mix too aggressively, if not the pancake will not rise correctly.
5. Warm your non-stick frying pan on medium heat. Pour in 1 1/4 cups batter and place lid over the pan. Cook for about 20 minutes or until pancake is fully cooked and the crust of the pancake is a light golden brown.
Tip: To test if the pancake is cooked all the way through, touch the top of the pancake and make sure it's no longer wet. If not cooked, add another five minutes of cooking time.
6. Serve pancakes with syrup, butter, and fresh fruit or other toppings of your choice.
Recipe adapted from Kirbie's Cravings.
2. Easy and healthy chocolate banana oats pancakes
1/2 cup old fashioned rolled oats
1/2 teaspoon baking powder
2 tablespoons raw cocoa powder
1 teaspoon vanilla extract
Pinch of salt
1. In a blender, combine the peeled banana, eggs, oats, baking powder, cocoa powder, vanilla, and salt.
2. Allow blending until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10 to 20 minutes until thickened slightly. (Alternatively make the batter the night before and keep in a sealed container in the fridge.)
3. Heat a non-stick frying pan over medium heat.
4. Fry spoonfuls of the batter until golden brown on both sides.
5. To make the macerated berries, combine the berries (slice the strawberries if using) with the honey and water and allow to stand for 10 to 15 minutes until the berries have started releasing their juices.
6. Serve the pancakes with the macerated berries or simply with a drizzle of maple syrup.
Recipe by Simply Delicious.
3. Milk-free, egg-free pancakes
1 cup white flour
3 tablespoons white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons margarine
3/4 cup and 2 tablespoons water
1. Sift flour, sugar, baking powder, and salt together into a medium mixing bowl.
2. Melt 2 1/2 tablespoons of margarine in a frying pan until melted. (Be sure to tip the pan side to side to coat/grease all over.)
3. Pour melted margarine in a small bowl, add water. Mix well.
4. Stir liquid mixture into the dry ingredients until it is thoroughly moistened. (It is OK if this batter is lumpy.)
5. Cook the pancakes over medium-high heat on the stovetop (or 375°F on electric frying pans).
6. Cook pancakes until the tops are bubbly and the bottoms browned.
7. Turn the pancakes over to cook the other side (approximately four minutes per side).
8. Serve hot with margarine, honey, brown sugar, or maple syrup.
Adapted from a recipe by Steph_40135 via Food.
4. Three-ingredient banana pancakes
2 tablespoons whole wheat (or coconut) flour
1. Mash the banana using a fork. The riper your banana, the easy it will be to mash and the more flour it will have.
2. Whisk in the egg using a fork. Stir well so fully combined.
3. Then whisk in the flour and stir until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat. Spray with cooking spray and add the batter. Cook for two to three minutes per side, flipping when bubbles begin to pop and edges brown.
5. Serve hot with all your favorite toppings.
Recipe by Slender Kitchen.
5. Strawberry cheesecake pancakes
1lb fresh strawberries
Juice of 1 lemon
2 tablespoons sugar
2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 tablespoon sugar
1 1/2 cups milk
6oz cream cheese, softened
1. Place the strawberries in a medium-sized pan with lemon juice and sugar. Cook over medium-low heat until strawberries cook down and thicken, about 20 minutes. Mash them with the back of a spoon or potato masher for a smoother sauce. Set aside and keep warm.
2. Combine flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together eggs and milk. Add the cream cheese in, breaking into pieces. Using a hand mixer, gently blend in the cream cheese. You will have some small chunks of cheese that don't get blended, that is good.
4. Add the wet mixture to the dry mixture and gently stir just until combined.
5. Preheat a griddle or non-stick pan. Place batter by the 1/4 cup full in the hot pan. Once the edges are dry and there are bubbles on the top of the pancakes, flip them over. Cook one to two minutes more.
6. Serve warm topped with strawberry sauce.
Recipe by Art From My Table.
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