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Before you jump to Pancakes: Plain recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
Enjoying healthy foods makes all the difference in the way you feel. Whenever we eat more healthy meals and less of the bad ones we typically feel much better. Eating more vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s hard to find wholesome foods for treats between meals. Shopping for snack foods can be a difficult task because you have countless options. Here are a few healthy snacks that can be used when you need an instant pick me up.
When looking for a convenient wholesome snack, do not forget about yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt when it comes to a healthy snack though. It is a protein-rich source of nutritious vitamins and minerals. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to produce it. Yogurt unites perfectly with nuts and seeds. It’s an easy way to lessen sugar while still enjoying a yummy snack.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to pancakes: plain recipe. To cook pancakes: plain you only need 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Pancakes: Plain:
- Provide 2 cups flour
- Get 1/4 cup ganulated sugar
- Get 1 tsp baking powder
- You need 1 tsp baking soda
- Take 1/2 tsp salt (or a good few cranks of your salt grinder)
- You need 1 1/2 cups milk (soy or almond is fine)
- Take 1/4 cup melted butter or oil (cannola or vegetable, preferably)
- Prepare 2 tsp vanilla extract
- You need 1 large egg, or 2 medium eggs, or 3 small eggs
Instructions to make Pancakes: Plain:
- If you don't have a type of milk in your fridge, you can substitute it with a fourth or third the amount of creamer (depending on how sweet you like your pancakes, I like mine sweeter so I use a third), and the rest with water. For 1 1/2 cups milk, that'd be about 1/3 creamer and 3/4 cup water, with some adjustment to your own taste.
- In a medium sized mixing bowl, crack the eggs (check for shell flakes! They taste awful), and add the oil, milk, vanilla, and whisk well.
- Add the salt, baking powder, baking soda, and sugar, and whisk well again.
- Finally, add the flour in 2 parts as you whisk, and make sure there are no lumps but don't mix past "no lumps", or the pancakes can come out stiff or too chewy.
- Put a bit of oil in a pan and turn the burner to medium low for a power burner and medium for a regular, and when its hot enough that the oil is steaming, ladle out your pancakes. (big might require a few ladles, small ones will require only one)
- Cook the pancakes until bubbles start popping on the surface, and then flip them over, and cook until lightly browned, or you can squish them with the spatula and no raw batter squirts out.
- Plate them up and eat.
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