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7 Delightful Pancakes Recipe

By Inayat Ali



Crepes
Uttapam
Dutch Baby
Cong You Bing
Cachapas
Fluffy Japanese Pancakes
Buttermilk Pancakes
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Servings: 12INGREDIENTS1 cup flour¾ cup water½ cup milk2 tablespoons butter, melted2 eggsHazelnut spreadSliced bananaSliced strawberriesPREPARATIONIn a bowl, combine the flour, water, butter and eggs, and whisk to combine.In a pan over medium heat, add about ½ cup of the batter. Working quickly, swirl the pan until the surface is covered in a thin layer of batter. Cook for about 2 minutes, or until cooked through.Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat. Repeat with the remaining batter.Serve warm. Bon appétit !
Servings: 12
INGREDIENTS
1 cup flour
¾ cup water
½ cup milk
2 tablespoons butter, melted
2 eggs
Hazelnut spread
Sliced banana
Sliced strawberries
PREPARATION
In a bowl, combine the flour, water, butter and eggs, and whisk to combine.
In a pan over medium heat, add about ½ cup of the batter.
Working quickly, swirl the pan until the surface is covered in a thin layer of batter.
Cook for about 2 minutes, or until cooked through.
Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat.
Repeat with the remaining batter.
Serve warm. Bon appétit !
Servings: 12INGREDIENTS1 cup rava or semolina flour¼ cup yogurt1 teaspoon salt1 cup water½ cup bell pepper, finely chopped1 tomato, finely choppedHalf an onion, finely chopped2 serrano chiles, seeds removed, finely chopped¼ cup coriander or cilantro, finely chopped1 teaspoon ginger, grated1 teaspoon oil, plus more for cookingChutney, for servingPREPARATIONIn a medium bowl, combine the flour, yogurt and salt.Gradually add the water until the batter comes together.Add the bell pepper, tomato, onion, chiles, cilantro, ginger and oil. Mix until combined.In an oiled pan over medium heat, add about ½ cup of batter. Cook on one side until the top side darkens in color, about 3 minutes. Repeat this with the rest of the batter until all the uttapam are made.Serve warm with chutney and enjoy!
Servings: 12
INGREDIENTS
1 cup rava or semolina flour
¼ cup yogurt
1 teaspoon salt
1 cup water
½ cup bell pepper, finely chopped
1 tomato, finely chopped
Half an onion, finely chopped
2 serrano chiles, seeds removed, finely chopped
¼ cup coriander or cilantro, finely chopped
1 teaspoon ginger, grated
1 teaspoon oil, plus more for cooking
Chutney, for serving
PREPARATION
In a medium bowl, combine the flour, yogurt and salt.
Gradually add the water until the batter comes together.
Add the bell pepper, tomato, onion, chiles, cilantro, ginger and oil. Mix until combined.
In an oiled pan over medium heat, add about ½ cup of batter. Cook on one side until the top side darkens in color, about 3 minutes.
Repeat this with the rest of the batter until all the uttapam are made.
Serve warm with chutney and enjoy!
Servings: 8INGREDIENTS¾ cup flour¾ cup warm milk1 tablespoon sugar1 teaspoon nutmeg3 eggs4 tablespoons butterPREPARATIONPreheat the oven to 400ºF/200ºC.In a medium bowl, combine the flour, milk, sugar, nutmeg and eggs and mix until smooth.In a cast iron skillet over medium low heat, add the butter and swirl around the pan until completely melted. Working quickly, pour the batter into the skillet and carefully transfer to the oven. Bake for about 20 minutes until the edges have risen considerably and cooked through.Serve warm with your favorite toppings!
Servings: 8
INGREDIENTS
¾ cup flour
¾ cup warm milk
1 tablespoon sugar
1 teaspoon nutmeg
3 eggs
4 tablespoons butter
PREPARATION
Preheat the oven to 400ºF/200ºC.
In a medium bowl, combine the flour, milk, sugar, nutmeg and eggs and mix until smooth.
In a cast iron skillet over medium low heat, add the butter and swirl around the pan until completely melted.
Working quickly, pour the batter into the skillet and carefully transfer to the oven.
Bake for about 20 minutes until the edges have risen considerably and cooked through.
Serve warm with your favorite toppings!
Servings: 12INGREDIENTS2 cups flourPinch of salt¾ cup hot water3 tablespoons cold water3 tablespoons oil, plus more for cooking1 tablespoon salt1 cup scallions, choppedSoy vinegar dipping sauce, for servingPREPARATIONIn a bowl, add flour, salt and hot water and mix until combined.Add the cold water gradually until a dough begins to form. As soon as the dough forms, cover with a towel for 45 minutes to an hour.On a floured surface, roll the dough out to ¼ inch in thickness. Brush the surface of the dough with oil, sprinkle with salt and add the scallions.Roll the dough tightly into a log and cut into 12 even segments.Take a segment of the rolled dough and roll out into the shape of a pancake. Repeat this with each segment. In a pan over medium heat, add about 2 teaspoons of oil. Add a few scallion pancakes to the pan and cook on one side until it begins to get crispy, about 3 minutes.Flip the scallion pancakes over and cook for an additional 1-2 minutes. Serve warm with soy vinegar dipping sauce.
Servings: 12
INGREDIENTS
2 cups flour
Pinch of salt
¾ cup hot water
3 tablespoons cold water
3 tablespoons oil, plus more for cooking
1 tablespoon salt
1 cup scallions, chopped
Soy vinegar dipping sauce, for serving
PREPARATION
In a bowl, add flour, salt and hot water and mix until combined.
Add the cold water gradually until a dough begins to form. As soon as the dough forms, cover with a towel for 45 minutes to an hour.
On a floured surface, roll the dough out to ¼ inch in thickness.
Brush the surface of the dough with oil, sprinkle with salt and add the scallions.
Roll the dough tightly into a log and cut into 12 even segments.
Take a segment of the rolled dough and roll out into the shape of a pancake. Repeat this with each segment.
In a pan over medium heat, add about 2 teaspoons of oil. Add a few scallion pancakes to the pan and cook on one side until it begins to get crispy, about 3 minutes.
Flip the scallion pancakes over and cook for an additional 1-2 minutes.
Serve warm with soy vinegar dipping sauce.
Servings: 12INGREDIENTS2 cups corn1 tablespoon salt2 tablespoons sugar¼ cup cornstarch¼ cup milk6 ounces shredded mozzarella cheese (1 tablespoon per cachapa)Salsa, for servingPREPARATIONIn a blender, add the corn, salt, sugar, cornstarch and milk and blend until well mixed.In a pan over medium heat, add about ½ cup of the batter. Cook about 3 minutes on one side until browned and cooked through.Flip the cachapa and top with mozzarella cheese.Cook until the cheese is melted and fold half over, creating a folded pancake.Repeat with the rest of the batter.Serve warm with salsa. Enjoy!
Servings: 12
INGREDIENTS
2 cups corn
1 tablespoon salt
2 tablespoons sugar
¼ cup cornstarch
¼ cup milk
6 ounces shredded mozzarella cheese (1 tablespoon per cachapa)
Salsa, for serving
PREPARATION
In a blender, add the corn, salt, sugar, cornstarch and milk and blend until well mixed.
In a pan over medium heat, add about ½ cup of the batter.
Cook about 3 minutes on one side until browned and cooked through.
Flip the cachapa and top with mozzarella cheese.
Cook until the cheese is melted and fold half over, creating a folded pancake.
Repeat with the rest of the batter.
Serve warm with salsa. Enjoy!
Servings: 4INGREDIENTS2 egg yolks¼ cup sugar½ cup milk¾ cup pancake mix4 egg whitesButter, for servingSyrup, for servingAssorted berries, for servingPREPARATION1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.4. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.5. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.6. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.7. Enjoy!
Servings: 4
INGREDIENTS
2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, for serving
Syrup, for serving
Assorted berries, for serving
PREPARATION
1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
5. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
6. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.
7. Enjoy!
INGREDIENTS2 cups flour2 tablespoons sugar1 teaspoon baking powder½ teaspoon baking soda1 teaspoon salt2 cups buttermilk4 tablespoons butter, melted2 eggsButter or oil for cookingMaple syrup, for servingPREPARATIONIn a bowl, add the flour, sugar, baking soda, baking powder and salt. Mix until combined.In a separate bowl, add the buttermilk, butter and eggs. Whisk until evenly mixed.Pour the wet ingredients into the dry and mix until combined.In a lightly oiled or buttered pan over medium heat, ladle about ½ cup of batter. Cook until the edges start to set and the top begins to bubble, about 3 minutes.Flip the pancake and cook on the other side an additional 1-2 minutes.Repeat with the rest of the batter.Serve warm with butter and syrup!
INGREDIENTS
2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted
2 eggs
Butter or oil for cooking
Maple syrup, for serving
PREPARATION
In a bowl, add the flour, sugar, baking soda, baking powder and salt. Mix until combined.
In a separate bowl, add the buttermilk, butter and eggs. Whisk until evenly mixed.
Pour the wet ingredients into the dry and mix until combined.
In a lightly oiled or buttered pan over medium heat, ladle about ½ cup of batter.
Cook until the edges start to set and the top begins to bubble, about 3 minutes.
Flip the pancake and cook on the other side an additional 1-2 minutes.
Repeat with the rest of the batter.
Serve warm with butter and syrup!


Picture Source www.buzzfeed.com
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