How To make Chocolate Chip Pancakes, Use Egg Beaters.
2 ea EGGS
3 c ALL PURPOSE FLOUR
3 c BUTTERMILK
1 t BAKING SODA
2 ts BAKING POWDER
1 t SALT
2 tb SUGAR
1/4 c MELTED BUTTER
1 oz CHOCOLATE CHIPS
BEAT EGGS; ADD BUTTERMILK. SIFT FLOUR, SODA, BAKING POWDER, SALT AND SUGAR BLENDING WELL; ADD TO EGG MIX; ADD MELTED BUTTER; MIX WELL. DROP BY SPOONFUL ONTO LIGHTLY GREASED GRIDDLE AND brOWN ON BOTH SIDES TILL DONE. (GRIDDLE SHOULD BE MEDIUM HIGH HEAT). HINT:: TO MAKE BUTTERMILK; ADD 1 TABLESPOON LEMON JUICE (REALEMON brAND). THESE PANCAKES ARE VERY GOOD MADE WITH EGG BEATERS EGG SUBSTITUTE. ***** NOTE SPRINKLE CHOCOLATE CHIPS OVER TOP OF PANCAKE WHILE COOKING FIRST SIDE. ***** NOTE THESE PANCAKES WORK BEST IF COOKED IN A SNACK SANDWICH MAKER. *****
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3 Ingredient Pancakes
Making 3 ingredient pancakes. In this recipe video, we'll show you how to make pancakes with only 3 ingredients! Breakfast recipes don't get easier than this 3 ingredient pancakes recipe!
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These easy 3-ingredient pancakes is our ritual weekend pancake recipe. fluffy and super soft with the added bonus of no oil or butter! There are so many ways to convert these 3-ingredient pancakes with whatever you like! With this pancake base, you can’t go wrong.
If you love this how-to make 3 ingredient pancakes recipe let us know what you think in the comments below! #dished #pancakes #breakfast
0:00 Preparing the 3 ingredient pancakes
0:17 Making the 3 ingredient pancakes
Ingredients for making 3 ingredient pancakes:
2 eggs
2 cups (475ml) milk
2 1/4 cups (280g) self-raising flour
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Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)
Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. The Japanese Souffle pancake, or the traditional American flapjack.
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Pancakes with spelt flour and Belgian chocolate chips - Fantastic Pancakes - Niamh
Recipe for 10 pancakes
Ingredients
• 200 g Mix for Fantastic Pancakes
• 200 ml milk
• 30 g melted butter
• 2 eggs
Directions
1. Separate the egg yolks from the egg whites and beat the egg whites until they are stiff.
2. Combine the Mix, milk and egg yolks in a bowl. Mix briefly with a whisk or with a mixer with beaters on a low setting.
3. Add the butter and mix until smooth with a whisk or a mixer with beaters on a low setting.
4. Gently fold the stiff egg whites into the batter.
5. Place a greased non-stick pan over very low heat. Tip: you do not have to grease the pan after each pancake.
6. Scoop two tablespoons of batter into the pan so you get a pancake with a diameter of about 10 cm. Make sure that every scoop contains a few chocolate chips.
7. Bake the pancakes for 2 minutes on each side.
Tip: serve with blueberries and maple syrup for a fruity touch.