Interesting Pancake Facts
- Pancakes are thin, round cakes made from a starch-based batter containing eggs, milk, and butter, and are typically fried in oil or butter on a hot griddle or frying pan.
- Pancakes vary worldwide in their shape and structure.
- Typically, pancakes in the United Kingdom are unleavened and resemble crepes. Crepes are thin pancakes of French origin, cooked on one or both sides.
- Across North America, the thick fluffy pancake is made by adding leavening agents.
- A popular variant from the southeast of Europe is palacinke, a thin, moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but a variety of other fillings, sweet or savory, can also be used.
- In Uganda, pancakes are often served for breakfast or as a snack option and are traditionally made from bananas.
- Chinese pancakes are typically made of flour, water, and vegetable oil rather than batter. Scallions and hot and sour sauce can be added to the dish as a side dish or as a snack.
- There are many types of pancakes in India. They differ from taste to ingredients used and don’t include the addition of raising agents in any of them.
- Scotland’s pancakes are similar to those in the United States and are referred to as drop scones in some parts of Scotland.
- Pancakes are traditionally eaten on Shrove Tuesday, which is called “Pancake Day” in Canada, the United Kingdom, Ireland, New Zealand, and Australia, as well as “Pancake Tuesday” in Ireland and Scotland.
- Shrove Tuesday is known as Mardi Gras or Fat Tuesday in the United States and France.
- Historically, pancakes were made on Shrove Tuesday to burn off the last of the fat before Lent.
Extra Fluffy Bisquick Pancakes
These pancakes are extra fluffy and incredibly delicious. I use this recipe frequently, especially on those nights when we decide to have breakfast for supper. Once you make this recipe, you'll want to say goodbye to store-bought mixes for good.
Ingredients
- 3 cups Bisquick
- 4 tbsp cornstarch
- 7 tbsp confectioners' sugar
- 2 tsp baking powder
- 2½ cups milk
- 8 tbsp melted butter (cooled)
- 2 tsp vanilla extract
- 2 large egg yolks
- 4 egg whites
- ½ tsp cream of tartar
Toppings
- Maple syrup
- Molasses
- Fresh berries
- Whipping cream
- Melted butter
Instructions
- Thoroughly mix the three cups of Bisquick with four tablespoons of cornstarch in a mixing bowl until you reach a smooth-like flour consistency. Add seven tablespoons of confectioner’s sugar and two teaspoons of baking powder to the bowl, sifting until the dry ingredients are well blended.
- In a separate bowl, whisk together two and a half cups of milk, eight tablespoons of melted butter, two teaspoons of vanilla, and the yolks of two large eggs. Continue whisking until well combined.
- Using an electric mixer, beat four egg whites with one-half teaspoon of cream of tartar in a small bowl for approximately two minutes, or until stiff peaks form.
- Pour the milk mixture into the dry ingredients and stir until well combined. There may be a few lumps, but don’t fret, it’s normal and they will dissolve in the cooking process. Over mixing will cause more gluten to develop, resulting in a more dense pancake rather than a fluffy one.
- Gently fold in the egg whites, remembering once again not to over mix.
- Grease a skillet using butter or nonstick cooking spray. Cook each pancake to the desired size and flip once bubbles form on the surface.
- Serve with a generous amount of your desired toppings and enjoy.
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Fluffy Bisquick Banana and Sour Cream Pancakes
I’m always looking for new recipes and breakfast ideas. Sundays at our home can be chaotic, but I make it a habit to come up with a meal plan so that we, as a family, can enjoy each other’s company over brunch. The bananas and sour cream combined in this recipe give these pancakes a tangy but sweet taste. All three of my kids can be picky eaters, but they look forward to the Sundays when I make these.
Ingredients
- 2 cups Bisquick
- 2 tbsp granulated sugar
- ¾ cup sour cream
- ¾ cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 2 overripe bananas (diced)
Toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- In a large bowl, sift together two cups of Bisquick with two tablespoons of granulated sugar. Set aside.
- In a separate bowl, combine three-quarter cups of sour cream, three-quarter cups of milk, two large eggs, two teaspoons of vanilla extract, and one teaspoon of grated lemon zest.
- Add the wet and dry ingredients together until incorporated. Be careful not to over mix. Fold in the diced bananas.
- Melt one tablespoon of butter in a heated skillet.
- Pour the batter into the skillet to the desired size or separate each pour to make three to four at once. Flip the pancakes when bubbles appear on the surface and cook until golden brown.
- Serve while warm with your choice of toppings and enjoy.
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Fluffy Chocolate Buttermilk Bisquick Pancakes
If you are a chocolate lover, then you will love this recipe. Thanks to the buttermilk, these pancakes are light and fluffy and make the perfect sponges for soaking up the delicious syrups you may decide 6to use. If you have leftovers or decide to double the recipe, these will freeze for up to six months. I prefer to reheat these pancakes by sticking a couple in the toaster rather than the microwave, as I sometimes find the microwave can make their texture rubbery.
Ingredients
- 2 cups Bisquick
- 4 tbsp coca powder
- 4 tbsp granulated sugar
- ½ tsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- 2 tsp vanilla extract
Toppings
- Strawberries
- Raspberries
- Whipping cream
- Maple syrup
- Chocolate syrup
- Caramel syrup
Instructions
- In a small bowl, combine two cups of buttermilk and two teaspoons of vanilla extract. Set aside.
- In a large bowl, sift together two cups of Bisquick, four tablespoons of cocoa powder, four tablespoons of granulated sugar, one-half teaspoon of baking powder, and one teaspoon of baking soda.
- Add the wet mixture to the dry ingredients and stir until combined.
- Melt one tablespoon of butter in a skillet over medium-high heat.
- Pour enough batter into the skillet to make several pancakes at once, flipping each one when bubbles appear on the surface. Cook until brown, and repeat with the remaining batter.
- Serve with your desired toppings and enjoy.
Tried this recipe?Let us know how it was!
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