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Reviews with images
5.0 out of 5 stars
Perfect for gifting if even to yourself
Color: RedStyle: My Recipes
I used printable label sheets (8-1/2×11) to copy old family recipes— in the original hand writing of those no longer with us—as well as handwriting some. It’s a beautiful and functional keepsake
One person found this helpful
Color: BlackStyle: My Recipes
Very cute! high quality, sleek and just what I was looking for. the photo sections are an amazing touch. highly recommend
4.0 out of 5 stars
Excellent for the aspiring Chef or home cook!
I bought this cookbook for myself, and I am pretty impressed with it. My dad was a Chef and I have always enjoyed cooking so I thought this would be a great way for me to capture his recipes.
The presentation is very nice, the color isn’t overbearing, and it it a very good quality. The pages are nice and thick, if I get a spot on the page it doesn’t bleed through or cause the ink to run on the spot. I can dab it off and it leaves a light stain. The hardcovering is also very sturdy. I feel like I could drop it and it wouldn’t get a bend or dent in it.
The layout of to pages is really nice, it’s the same recipe style pages to fill out your recipe, and it is organized by chapters that you put in the table of contents. There is also a place to put pictures of the recipe after you made it, which is nice as well! If you don’t want to though that can take up a quite a bit of room. You could always write in the box, but if you’re an organized freak like me then that may bother you.
The only complaint I have is that it is one page (left side and right side) for every recipe. If you have a short recipe it is too much room wasted, or a really long recipe it is not enough room. I wish there were half of one chapter with half page recipes and two page recipes, that way if you had short or long ones you would not be wasting room.
All in all excellent blank cookbook, I reccomend to anyone as a gift to themselves or to someon who loves to cook.
6 people found this helpful
A recipe book for generations to come
This is a well planned and designed recipe book.Pros:- Hardbound book that lays flat- Black cover is timeless design with a pie on the front that will suite any family or gender in the bottom right corner the book reads ‘My Family Cookbook’- There are three sections in the book that allow you to fill in what those sections can be. This is great for people who have restricted diets or who just like to group things differently, in todays world we don’t generally cook a seven course meal anymore. I labelled mine appetizers, main dishes and deserts.- Table of Contents section – Allows you to fill in the name of the recipes, who created the recipe and the page number to find the recipe on- Helpful charts for temperature, weight and volume calculations- Cooking glossary- Cooking time guideline, measuring abbreviations, defrosting times for meats, roasting times as well as finger test for steak.- Also included for the novice cook how long to cook eggs (runny yolk, hard boiled)- Very personal touch for recipe book, a family hall of fame. Allows you to print photos of your family members and attach them to the book to be passed down for generations along with a line of their famous recipe.- notes section- Each page of the recipe has a hints a tips section, a photo for when you actually cook the recipe and a rating system.- In the back of the book there is a pocket for all the beloved family cut-out recipes and clippings
Cons– Only 80 pages- You have to hand write all the recipes (ha, obviously I’m a computer junky!)
44 people found this helpful
I am always writing my recipes in this book the quick let me try this and it turns out great ones so that my family can enjoy it for years to come
I’ve had this on my Amazon list forever, my husband needed Mother’s Day gift ideas and got it for me. It’s such great quality! A fabric cover, rounded corners on the pages and nice, thick paper so the ink doesn’t bleed through. It doesn’t have sections (dessert, main course etc) and I was a tad disappointed but now I realize I like it better this way. There’s an table of contents so you can find your recipes easier. A+++
Wonderful Format & sturdy
Wonderful format! I am excited to fill multiple of these to pass down to future generations of our family. You have the ability to make these personal per recipie.
Awesome DIY cookbook!
I saw this cookbook on a YouTube channel that I watch (Thanks Kels & John!) and it is as fantastic in person as I thought it was in the video. Very well made, clean lines, comes with a great storage case & has room for a lot of recipes. I love the section letting you add your family member pictures so that generations down the line with have a visual representation of the people whose recipes they’re making. I plan on getting two more so I can give one to each of my children, leaving room for them to add their own recipes down the road. I could not be happier with this purchase & highly recommend it to anyone looking to document their family’s recipes!
3 people found this helpful
Top reviews from other countries5.0 out of 5 stars
All my favourite recipes in one place
Reviewed in the United Kingdom on August 22, 2016I wanted somewhere to put all my favourite recipes into one place and found this fantastic book. With space on every page to write the ingredients, method, hints and tips aswell as space to print off a photo of the recipie you have made makes for great personalisation. There’s a contents page and at the back of the book pages for additional notes/tips. I have also found that this is a great gift for friends and family and covered the box that it came with decopatch paper to make it an extra special gift for their kitchens.44 people found this helpful5.0 out of 5 stars
More than a journal – Great purchase for new bakers!
Reviewed in the United Kingdom on January 14, 2021Bought this as a gift for someone who is fairly new to baking. It provides all the essential baking equipment and ingredients that every good baker should have; lots of great hints and tips to consider. It also includes basic recipes for common bakes – which includes vegan alternatives. Then there is lots of space to record your own bakes with prompts to include your ingredients/recipe, the method, your own tips and the taste/outcome. Room at the back – scrapbook – for pictures and other things. Great buy!3 people found this helpful5.0 out of 5 stars
Just what I was looking for
Reviewed in the United Kingdom on January 29, 2021I’ve been trying to track down a recipe book for a while to put all my baking bits in and this is perfect. The book itself is sturdy, with a strong cover and nice thick pages so no ink transfers to the other side. it has 3 main sections, Cupcake (I’ve used this for sweet treats), a loaf of bread (I use this for my savoury bakes i.e. bread, bagels etc) and then a Pie w(which I will also use for savoury recipes maybe for ‘main meals’. Bit’s at the beginning are useful however not necessary – they don’t detract from the book at all however. Sleeve is useful also to prevent it from getting dirty. Hard to lay flat and read a recipe but this is with all books and will get easier the more I use it 🙂 1 improvement would be to have some 1 pagers throughout the book as some of the recipes I have are very short and I feel like I’m wasting the page (all recipes spaces are a double spread).One person found this helpful5.0 out of 5 stars
but the book itself it perfect. It in lovely and red
Reviewed in the United Kingdom on October 15, 20169 people found this helpful5.0 out of 5 stars
Lovely book for storing precious recipes
Reviewed in the United Kingdom on May 27, 2020Bought this to keep a record of family recipes. Book feels good quality. There are many helpful hint pages with timings for cooking, recommended temperatures, measurements etc. Pages itself are thick and plenty of space is given for writing down ingredients recipes. Love this book and I’m sure it will be cherished.5 people found this helpful
Jump to Recipe
Everyone needs an easy waffle recipe in their arsenal! This simple recipe, only calls for 7 ingredients and creates fluffy on the inside and crispy on the outside waffles! With this one easy waffle recipe you can create virtually any flavor of waffle you could ever want! This is the only waffle recipe you will ever need!
The Process of Making Waffle Batter
Making waffles from scratch is actually quite an easy process! Just like my easy pancake recipe, the process of creating a waffle batter uses “The Muffin Mixing Method.” If you’re interested in learning more in depth information about this mixing method, you can read my post about it here.
In short, to make waffle batter the dry ingredients are whisked together and then the wet ingredients are added to the dry ingredients. The ingredients can all be mixed together in one bowl and then your waffle batter is ready to go into your waffle maker.
Personally, I always find that knowing the purpose of each ingredient in a recipe is helpful with the success of creating a dish! I will go over the function of each ingredient briefly and discuss substitution options in case you may need to change an ingredient.
All of the dry ingredients are whisked together in a large bowl before any of the wet ingredients are added.
Flour: This is the structure of your waffles. I typically use all-purpose flour for my waffles, but you could definitely substitute for whole wheat flour if you prefer. Cake flour or pastry flour would also work well in these waffles if that is all you have on hand. Both cake flour or pastry flour will create a much more delicate and tender waffle.
Tip: If you want to make this recipe even more simple and you happen to have self-rising flour on hand, you can use that and omit the salt and the baking powder in the recipe!
Sugar: In a waffle recipe, the sugar is actually completely optional. The main purpose of the sugar in this particular recipe is to add sweetness. I tend to lean towards using only a little bit of sugar. The amount called for in this recipe will give you slightly sweet waffles. I think this is the perfect amount, especially if you are topping them with syrup or other sweet toppings. You can definitely increase or decrease the amount of sugar to match your own preferences.
Note: Increasing the amount of sugar will create a slightly crispier waffles while decreasing will give you softer waffles.
Salt: Salt really is a key ingredient in all baked goods. The amount of salt in this recipe will not make salty waffles, rather it simply balances the flavors. Leaving out salt in this recipe will make waffles that taste flat.
Baking Powder: Baking powder is the leavening agent in this recipe. That means, it helps the waffles to rise and become more fluffy and tender. If you are really in a pinch and do not have or are unable to use baking powder, you can make this waffle recipe without baking powder. However, your waffles will be a bit less fluffy and tender than if you did use the baking powder.
The wet ingredient are then added into the bowl with the dry ingredients and are stirred together just until the batter comes together. Stirring too much will result in tough waffles.
Milk: The purpose of milk in this recipe is to add moisture and to hydrate your dry ingredients. The milk in this recipe can really be any kind. I usually have regular 2% milk on hand, so that is what I typically use. If you happen to have buttermilk, it adds a certain tanginess that is quite lovely in this recipe! You could use skim milk or whole milk or non-dairy milk if you need a waffle recipe without regular milk. Any of these options will work well!
Eggs: Eggs are the binder in this recipe. They are what holds the waffle together and they also help to leaven the waffles a little bit. Vegan egg substitutions can be used, but please note that using flax or chia egg will result in more dense waffles. The best vegan egg substitution would be EnerG Egg Replacer.
Oil: In a waffle recipe, the oil or liquid fat, serves several purposes: flavor, browning, and texture. I typically use canola oil here, but you can use any liquid fat really. You could even use melted butter or bacon fat in these, both of which I’ve done with delicious results!
The beauty of this easy waffle recipe is that it is a blank slate! These waffles are quite delicious served simply with butter and maple syrup. But you could also flavor the actual batter or add various ingredients to make any kind of waffle you desire!
Spices and Extracts: Adding a spice or an extract is probably the easiest way to flavor this batter! Some ideas of spices you might want to try are: cinnamon, nutmeg, cardamom, or pumpkin spice. Some ideas of extracts that you could try are: vanilla, almond, anise, or lemon.
All spices and extracts have various potencies, so I suggest adding just a little bit at a time and tasting the batter to decide how much you want to add.
Fresh Fruit and Nuts: Berries, such as blueberries, raspberries, and strawberries, are always delicious additions to waffles! Bananas are also a hit! I love pairing these with different nuts, such as: walnuts, pecans, almonds, or hazelnuts.
Sweet Things: This is where you can get really creative! Of course chocolate chips are a staple addition to waffles, but what about adding a sweet cereal like Fruity Pebbles or Captain Crunch?
Popular Waffle Variation Ideas
Chocolate Chip Waffles: Mix mini chocolate chips right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Serve with whipped cream on top and a sprinkling of more mini chocolate chips.
Blueberry Waffles: Add fresh or frozen blueberries right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Top with blueberry jam or blueberry syrup.
Banana Pecan Waffles: Add fresh diced bananas and chopped pecans right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Top with more fresh diced bananas, diced pecans, and warm maple syrup.
Cheddar Bacon Waffles: Add shredded cheddar and crumbled cooked bacon right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Top with more cheddar, a fried egg, and chives.
The flavor variations I listed above are just a few options of the endless combinations you could create! I love to leave the actual batter for these waffles plain so that I can create many different kinds of waffles with one batch. I definitely recommend checking out the video below to see just how quick this easy waffle recipe comes together! The video also show you how easily I transform the simple waffles into the different flavor variations!
- 240 grams (2 cups) all-purpose flour
- 50 grams (1/4 cup) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 397 grams (1 3/4 cups, 420 ml) milk (whole, 2%, skim, buttermilk, or non-diary milk)
- 113 grams (1/2 cup, 120 ml) canola oil (any liquid fat will work: vegetable oil, melted coconut oil, melted butter, melted lard)
- 2 large eggs (vegan egg substitutions, such as EnerG Egg Replacer, or flax or chia egg, can be made)
- In a large bowl, combine the flour, sugar, baking powder, & salt. Whisk together until thoroughly combined.
- Add the milk, oil, and eggs into the bowl of the dry ingredients. Use a spoon or a rubber spatula to mix all of the ingredients together until combined. Do not over-mix your batter.
- If you are adding any additional flavorings, extracts, or mix-ins directly into the batter, you can stir them in at this point.
- Preheat your waffle maker to medium heat and spray it with non-stick spray.
- Using the recommended amount of batter for your model of waffle maker, pour the waffle batter directly into the center of the preheated waffle iron and close the lid. If you want to add mix-ins right into your individual waffle, you can sprinkle them on top of the batter right before you close the lid.
- Cook until golden brown.
- Waffles are best eaten immediately, but you can keep them warm in a 200F oven. I like to place a cooling rack over a baking sheet in the oven to set the waffles on. This helps the crust maintain crispiness.
For Chocolate Chip Waffles: Mix mini chocolate chips right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Serve with whipped cream on top and a sprinkling of more mini chocolate chips. For Blueberry Waffles: Add fresh or frozen blueberries right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Top with blueberry jam or blueberry syrup. For Banana Pecan Waffles: Add fresh diced bananas and chopped pecans right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Top with more fresh diced bananas, diced pecans, and warm maple syrup. For Cheddar Bacon Waffles: Add shredded cheddar and crumbled cooked bacon right into the batter or sprinkle on top of the batter before you close the waffle maker lid. Top with more cheddar, a fried egg, and chives.
If you want to make waffles without dairy milk: You can substitute any non-dairy milk such as: almond milk, soy milk, coconut milk, hemp milk, or cashew milk. If you want to make waffles without eggs: You can use vegan egg replacements. EnerG Egg Replacer will work the best, however chia or flax egg will also work. If you want to make waffles without baking powder: You can omit this ingredient, however your waffles will be a bit more dense.
Amount Per Serving:
A quick bread is a bread that is made without yeast and can be prepared and baked with minimal time needed. This recipe can be made savory or sweet and in endless variations! Pin it for Later »
I love having base recipes in my arsenal. Tried and true recipes that can be adapted to make endless variations!
This adaptable savory or sweet quick bread is the perfect blank canvas to make time and time again with any flavor combination you can think of!
What is Quick Bread?
Quick bread is a category of non-yeasted bread like baked goods that are made very quickly. The lack of yeast in quick bread allows them to be prepped and baked very quickly, hence the name!
Muffins, biscuits, scones, and loaf breads that do not contain yeast (like this one) all fall into the “quick bread” category.
The mixing method used for quick loaf breads, like this one, is called The Muffin Mixing Method. If you are curious to learn about this method in depth, I suggest checking out my article on The Muffin Mixing Method.
Muffin Mixing Method Steps
- Combine all of your dry ingredients together
- Combine all of your wet ingredients together
- Pour the wet ingredients into the dry ingredients, and gently stir to combine.
Baking Science Note: If making a sweet bread, the sugar is included in the wet ingredients. This is because the sugar will begin absorbing some of the liquid and will help reduce the gluten development once the liquid is added to the flour.
Slices of Basic Savory Quick Bread
To make the very basic version of this bread, you only need 6 simple ingredients. These 6 ingredients build the basic structure and base flavor of the bread.
Once that base is built, add spices, extracts, and any add-in you can think of to flavor your bread!
The basic savory version of this bread could be used as a substitute for a yeast bread if you are unable to have yeast. It does have somewhat of a different texture and flavor than regular yeast bread, but works well if you are unable to make traditional bread.
Flour is the foundation of quick bread. The proteins found in wheat flour form a sturdy structure through the formation of gluten strands once the flour is combined with a liquid.
The gluten structure expands when baked and this is what traps the gases from the chemical leavening (the baking powder) to keep the height of the bread.
Quick tip: If you happen to have self-rising flour on hand it can be used in this recipe to simplify it even further. If you use self-rising flour, you can omit the salt and the baking powder from the recipe because it is already included in the flour.
Gluten Free Quick Bread
I have tested this bread with several gluten free flour blends such as Cup 4 Cup and Bob’s Red Mill Gluten Free Blend.
A gluten free blend works well in this bread, however it should be noted that due to the lack of gluten structure the bread can tend to fall when it comes out of the oven.
In order to reduce the shrinkage in the gluten free version of this quick bread, I suggest separating your eggs and whipping the whites to medium peaks. Gently fold the whites into the batter as the very last step before putting the batter into the pan. This will help give the bread structure and lift.
Baking powder is a chemical leavening agent, meaning it is what makes the bread rise. Because this is not a yeast bread, the baking powder does the heavy lifting. Literally!
Quick Bread without Baking Powder
During my years of recipe development, I have learned that there are many people who are looking for recipes without baking soda or baking powder for one reason or another. Due to this need, I have figured out a perfect hack for making many baked goods without baking powder or baking soda.
The solution is the same as the solution for preventing shrinkage on the gluten free version of this bread: whipped egg whites. Whipping air into the egg whites forms a network of protein bonds that traps the air bubbles inside.
As the proteins heat they will create a stable network to keep these air bubbles in your bread, effectively doing the job of rising your bread without baking soda, baking powder, or yeast.
However, it should be noted that while this technique does work if absolutely needed, bread made without the baking powder is slightly more dense.
The main function of salt is to flavor the bread, but it also serves to strengthen the gluten structure. It is a very important part of almost all baking recipes, whether savory or sweet.
Milk or Buttermilk
This recipe can be made with regular milk or buttermilk. If making the savory version of this bread, I highly recommend using buttermilk or a buttermilk substitute as I think it lends great flavor to the bread.
The very basic savory recipe could be used as a sandwich bread if you are not able to have yeast bread and the buttermilk lends almost a sourdough flavor to the bread.
Dairy Free (Vegan) Substitute
Any non-dairy milk will also work well in this bread if you need for it to be dairy free or vegan. Just note that all non-dairy milks have varying flavor profiles and will alter the flavor of the bread.
Oil or Liquid Fat
Virtually any liquid fat will do the trick in this recipe. The oil in a quick bread recipe serves to add richness and moisture to the bread.
I typically use canola oil or vegetable oil but melted butter or coconut oil also works fine. You may also enjoy the flavor olive oil brings to the savory version of this bread.
The eggs in this recipe serve the purpose of binding the structure together as well as helping to leaven the bread (make it rise).
Egg (Vegan) Substitutions
Typical vegan egg replacers such as Ener-G Egg Replacer, Chia Egg, or Flax Egg all work well in this recipe to make an egg free version.
Sugar (for the Sweet Quick Bread Variation)
In the sweet version of this bread recipe, the main purpose of the sugar is to obviously sweeten the bread. You can use granulated sugar, light brown sugar, or a combination of sugars.
Sugar is also hygroscopic, meaning that it absorbs and holds moisture. For this reason, the sweet version of this bread is more moist.
Brown sugars are even more hygroscopic than granulated sugar, so keep that in mind when deciding which sugar to use for your sweet quick bread. I love the depth of flavor dark brown sugar brings to my sweet versions.
Because this recipe is a “base recipe” it is the perfect blank canvas for endless variation ideas. I love to separate the batter into 3 mini loaf pans and add different add ins to each!
Use you imagination to come up with any flavor you can think of! Or keep it simple!
From Left to Right: Sun Dried Tomato Basil Quick Bread, Cheddar Bacon Chive Quick Bread, Olive Quick Bread,
Double Chocolate Quick Bread
For Savory Quick Bread
- 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
- 1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)
- 1/2 tsp kosher salt (leave out if using self-rising flour)
- 3 large eggs, room temperature
- 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
- 6 TBSP canola oil (or any other oil or liquid fat) spices or mix-ins as desired (*optional)
For Sweet Quick Bread
- 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
- 1 TBSP baking powder (leave out if using self-rising flour, *see note for making without baking powder)
- 1/4 tsp kosher salt (leave out if using self-rising flour)
- 3 large eggs, room temperature (*see note for making egg free/vegan)
- 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
- 6 TBSP canola oil (or any other oil or liquid fat)
- 1 1/2 cups granulated or brown sugar (or combination of both)
- 1/2 TBSP vanilla (*optional, but is a good base flavor for most all sweet quick bread variations)
- spices or mix-ins as desired (*optional)
Note: A quick bread is a culinary term for a bread like product that uses baking soda or baking powder, instead of yeast, to leaven it. The texture of a quick bread is very different from a yeast bread. A quick bread has more of a muffin like texture and flavor. If you want something that is closer to a traditional bread but without yeast, I highly suggest trying my Irish Soda Bread Recipe.
- Preheat your oven to 350°F (177°C) and prepare a 9″x 5″ (23 x 13 cm) loaf pan with pan spray or lined with parchment paper and set aside.
- In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using.
- In a separate mixing bowl, whisk together the eggs, milk, oil, sugar (if making sweet quick bread), and any other extracts or liquids you may be using.
- Pour the batter into the loaf pan and bake at 350°F (177°C) for 40-45 minutes for the savory quick bread and 50-55 minutes for the sweet quick bread, or until a toothpick inserted in the center comes out with moist crumb.
NOTE: Quick breads (aka batter breads) a different in texture than yeast breads. This is the name for bread like products made with chemical leavening and are more like a muffin in texture. Think similar to a banana bread or zucchini bread.
- Cheddar Bacon Chive Quick Bread: Cook 6 strips bacon until crispy & crumble. Fold in the bacon, 3 TBSP finely chopped chives, and 1 cup shredded sharp cheddar cheese right before putting into the pan to bake.
- Sundried Tomato Basil Quick Bread: Add 1 TBSP dried basil into the dry ingredients. Fold in 1 cup roughly chopped sundried tomatoes right before putting into the pan to bake.
- Olive Loaf Quick Bread: Use olive oil as the oil in the recipe. Add 1/2 TBSP dried oregano into the dry ingredients. Fold in 1 1/2 cups chopped, pitted, greek olives (such as kalamata) right before putting into the pan to bake.
- Double Chocolate Quick Bread: Add 1/4 cup cocoa powder (natural or dutch processed) into the dry ingredients. Fold in 1 cup chocolate chips into the batter right before putting into the pan to bake.
- Cranberry Orange Quick Bread: Add 3/4 tsp orange zest & 2 TBSP orange juice into the wet ingredients. Fold in 1 cup of rough chopped fresh cranberries right before putting into the pan to bake.
- Walnut Spice Quick Bread: Add 1 1/2 tsp cinnamon, 1/8 tsp clove, 1/8 tsp allspice into the dry ingredients. Fold in 1 cup toasted & rough chopped walnuts (or pecans would also be good) into the batter right before putting into the pan to bake.
- To make gluten free quick bread: Use a good gluten free flour blend made for baking. I have tested this recipe with Bob’s Red Mill’s Gluten Free Baking Flour as well as Cup 4 Cup Gluten Free Flour with success. Note that the bread can tend to shrink when taken out of the oven due to the lack of gluten structure. I have found that if you want to maintain the height of the bread in the gluten free version that it would serve you well to separate the eggs, whip the whites to medium peaks, and gently fold them in as the very last step before putting the batter in the pan. This will help hold the structure of the bread.
- To make vegan quick bread: Any non-dairy milk can be used in this recipe in place of the milk and the buttermilk. Replace the eggs with equivalent vegan egg replacer. I have found that EnerG Egg Replacer yielded the best results, but flax or chia egg will also work.
- To make quick bread without baking powder: Separate the eggs and keep the whites aside. Mix the yolks into the wet ingredients and whip the egg whites medium peaks. Gently fold the egg whites into the batter right before putting the batter into the loaf pan, being careful not to deflate them. Please note that this substitution will create a bread that is not quite as fluffy as bread make with yeast or baking powder. It should be used only if absolutely necessary.
Delicious and warm, these muffins are the perfect first step into the wonderful world of alternative flours. Toasty oats and brown sugar conjure up the comforting flavors of fall—no matter what time of year it is.
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If there’s one holiday we can all get behind, it’s National Cookie Day. If you haven’t heard, you can head to one of these stores on December 4 to get delicious freebies. But why not give the greatest day the respect it deserves? These tried-and-true recipes are universally loved by readers, and for good reason. Here’s why:
Воздушные, мягкие и очень вкусные оладьи золотистого цвета – это американские панкейки, название которых происходит от слияния двух английских слов: cake – пирожное, pan – сковорода. Как понятно из названия, этот десерт выпекается на сковороде. Как правило, их подают к завтраку вместе со сладкими соусами, ягодами или шоколадом. Раньше такие блинчики готовили только в Канаде и США, но теперь их популярность настолько возросла, что люди завтракают американскими панкейками во всем мире, даже в нашей стране. Вариантов приготовления множество, а мы предлагаем простой рецепт с тестом на молоке.
Новое имя, безупречное качество!
Ванильный сахар Dr. Bakers
1 ч. л.
Разрыхлитель теста Dr. Bakers
0.5 ч. л.
Смешайте яйца с молоком и растительным маслом, при помощи венчика или миксера; Продолжайте взбивать, постепенно высыпая 250 г сахара.
Смешиваем отдельно. Главное правило приготовления классических американских блинчиков панкейков заключается в том, чтобы смешивать сухие ингредиенты отдельно от жидких, поэтому подготовьте 2 разные миски перед тем, как приступить к готовке.
Муку смешайте с разрыхлителем, солью, ванильным сахаром и вмешайте в жидкую смесь для американских панкейков. У вас получится масса средней густоты, консистенцией как для оладий. Не медлите, готовить лучше сразу, не оставляя на потом.
Выпекайте на сковороде с гладким антипригарным покрытием без масла, сформировав круглые панкейки диаметром 7-8 см при помощи ложки или половника, наливая тесто для каждого за раз (это нужно для того, чтобы блинчик равномерно пропекся).
Переворачиваем вовремя. Время готовки может сильно разниться в зависимости от мощности вашей плиты, толщины и типа покрытия посуды для жарки, которую вы используете, а также от других факторов. Переворачивать каждый блинчик на другую сторону надо только тогда, когда сверху появятся небольшие дырочки, а после этого нужно жарить всего полминуты, до зарумянивания.
На другой стороне продолжайте обжаривать примерно 30 секунд до красивого золотистого цвета, но не дольше 1 минуты.
Чтобы удостовериться, правильно ли вы выбрали температурный режим, а также понять, что американские оладьи достаточно прожарились и равномерно поднялись, разломите один из панкейков напополам. На разломе будет видно, пропекся блинчик или нет: в центре не должно остаться сырого теста.
Дайте готовым американским панкейкам остыть, по желанию полейте клубничным топпингом или кленовым сиропом. Приятного аппетита!
Получилось вкусно, спасибо!
Никогда не была в Америке, но думаю там американские панкейки именно такие. Получилось очень вкусно:)
Первый раз попробовала панкейки. Не ожидала такой результат! Не жирные, ароматные, вкусные. Подавала с клубничным вареньем.
Легко и просто в исполнении. Съели со скоростью света
Отличный рецепт, легко запоминается. Очень вкусно!
Готовиться легко и быстро.
Очень вкусные панкейки)
Панкейки получились, делали на формовой сковороде:)
Вкусно! Спасибо за рецепт. Завтра удался
Девочки, советую подавать с вареньем или мёдом – совершенно другой вкус. Дети сразу всю порцию слопали, пришлось готовить ещё.🔥🔥
Когда собиралась готовить, переживала, что блинчики будут горчить или сгорят. Однако американские панкейки получились такими же вкусными, как я их и представляла! ❤️Появился вопрос: если делаем двойную или тройную порцию, то количество ингредиентов тоже увеличиваем вдвое или втрое соответственно?
Подскажите, пожалуйста, фирму соды, которую вы используете? Не хочу, чтобы мои панкейки горчили. Спасибо заранее за совет!
Эвелина, спасибо вам за такой простой, быстрый и вкусный рецепт панкейков. Получилось просто супер, буду обязательно пробовать ещё и ещё.
Пирожные и пудинг
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These soufflé pancakes without baking powder are impossibly light and airy! Whipped egg whites replace the baking powder in the pancakes and create an incredibly fluffy texture.
Souffle Pancakes Overview
- Skill Level: Beginner
- Techniques Used: Easy Meringue
These pancakes are my definition of the perfect pancake. Why? Because they are super light and tender and impossibly fluffy. I have a feeling once you make pancakes this way you may not go back!
Over the years I have been asked many times how various baking recipes could be made without baking powder or baking soda. A few years ago I set out to tackle pancakes that were fluffy as all pancakes should be but made without chemical leavener.
My idea was to whip the egg whites before folding them into the pancake batter. I thought I was brilliant.
Fast forward a few years and I’m now fully aware I didn’t invent this technique. But souffle pancakes, my invention or not, are a must-try for any pancake lover out there!
Baking Powder Replacement in Pancakes
The process of making souffle pancakes requires very few steps. The one step that is the most crucial is whipping the egg whites and folding them into the batter.
The air that is beaten into the egg whites is what will lift the pancake batter and create fluffiness.
Separate the Eggs
To create souffle pancakes you need to separate your egg whites from your egg yolks. The egg whites will not whip up and hold air in them if fat is present, therefore the yolk must be separated from the white.
Combine Ingredients for the Base of the Batter
In a large bowl, combine the flour, milk, salt, vanilla, and egg yolks. This is the base of the pancake batter and what the egg white mixture will be folded into.
Whip the Egg Whites with the Sugar
In a separate bowl, use a hand mixer or a stand mixer to whip the egg whites on medium speed.
Once the whites are starting to hold shape, gradually stream in the sugar while continuing to beat the egg whites. You want to beat the whites until they almost, but not fully, form stiff peaks.
Note: Your egg whites need to be holding stiff peaks like the picture below. If they are not, keep beating.
Fold the Whites into the Pancake Batter Base
Take about one quarter of the whipped egg whites and stir it completely into the pancake batter base. This will lighten the batter slightly and make it easier to fold in the rest of the egg whites.
Next, add half of the remaining whipped egg whites and gently fold it in, making sure not to deflate the air out of the whites. Fold in the remaining whipped egg whites into the batter.
Cook the Pancakes
Be sure to cook the pancakes immediately. Because these pancakes rely on the whipped egg whites for their lift, they need to be cooked right after mixing.
You will be so amazed at how tall and fluffy these babies get!
And that is it! It really is that easy!
If you don’t have baking powder on hand or even if you do and you just want the fluffiest pancakes you’ve ever made, this is your recipe!
- 1 cup (4.25 oz, 119 gr) all-purpose flour
- 1/4 tsp kosher salt
- 2/3 cup (6 fl oz, 160 ml) whole milk ( can sub skim, 1%, 2%)
- 1 tsp vanilla (optional)
- 3 large egg yolks, room temperature (*see note)
- 3 large egg whites, room temperature (*see note)
- 1/4 cup (1.75 oz, 49 gr) sugar
- Separate your egg whites from the egg yolks. Set the whites aside.
- In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth.
- In a separate bowl, whip the egg whites with a hand mixer or a stand mixer on medium speed. Once the egg whites are beginning to thicken, slowly stream the sugar into the egg whites with the mixer still running. Beat the egg whites until they are just starting to hold stiff peaks. They will still look glossy at this point. Note: The egg whites MUST be holding stiff peaks like the picture in the above post. If they are not, you need to whip them longer. This is ESSENTIAL for this recipe. But don’t go too far with it. The whites will start looking dry and a little crumbly then you have gone too far with your beating.
About egg temperature: If you do not have time to let your eggs come to room temperature naturally, place them in a bowl of warm water for a few minutes before cracking and separating them. Egg whites whip to stiff peaks much more quickly if they are at room temperature. It is absolutely essential that you whip the egg whites long enough to reach stiff peaks for this recipe. Cold egg whites will eventually whip to stiff peaks, but it will take much longer.