If you live with children, good pancakes are the undiminished classic. They are quick to prepare and extremely versatile. Whether sweet or savory, open or rolled up, pancakes always work. However, they must also succeed. So that this is always the case in the future, we have a pancake recipe for you here, with which you can quickly and easily conjure up perfect pancakes.
The perfect basic pancake recipe
Pancakes are great when they turn out well. Unfortunately, this is not always the case with many recipes. This basic pancake recipe is different. They really always succeed.
1 blender (hand mixer)
- 400 grams flour white flour or whole wheat flour
- 750 ml milk low fat
- 1 prize salt
- 3 eggs large
- 15 ml Mineral water (a shot)
- butter as needed (for baking in the pan)
Put the flour, eggs and milk in the bowl with a pinch of salt. Now mix the ingredients with a hand mixer to form a smooth dough. If it blisters lightly, it’s perfect.
400 grams of flour, 750 ml milk, 3 eggs, 1 pinch of salt
Now put the dough in the fridge for 30 to 40 minutes to rest.
After the resting time, we add a shot (about 10 to 20 ml) of mineral water to the dough so that it becomes nice and fluffy. Now mix again briefly with the mixer. The dough is now ready.
15 ml mineral water
The pan is initially heated to the highest level. Now remove the pan from the heat and add the butter to drain. Swirl the pan around in your hand to distribute the butter evenly. The cooker is now turned down to about 50 percent.
butter as needed
A portion of the batter is now poured into the pan with the ladle while the pan is not yet on the plate. Spread the batter evenly by tossing the pan. Place the pan back on the stovetop over medium-high heat.
With pancakes, it’s important to wait until the bottom is nicely browned before flipping. When the time comes, you can carefully test it with the spatula. If the edges of the pancake lift easily without running, the bottom is firm enough to flip. After turning, bake the top until golden and the first pancake is ready.
Do the same with the rest of the batter until all the pancakes are baked.
A few notes on making pancakes
Why butter? For our recipe, we chose classic butter for baking. Unfortunately, oil often gets too hot and burns in the pan. So it’s not a good choice. In addition, it doesn’t taste that good, because the oil often has a very strange taste of its own in the pancakes. Not to mention that it can leave an unpleasant film in the mouth. Butter-flavored frying fat should also not end up in the pan when baking pancakes. Plain butter is simply the best option.
Not too hot! Additionally, many people make the mistake of not turning the pan down to medium after the first heat. Many cheap pans quickly get too hot – and they then distribute the heat unevenly. By the third pancake at the latest, you only have charcoal in the middle. So it’s better to turn the heat down and with a little patience and love, perfectly golden brown pancakes can be served.
We wish you a good appetite!
Calories: 525.57kcal (26%)Carbohydrates: 85.55G (29%)Protein: 20.38G (41%)Fat: 10.21G (16%)Saturated Fatty Acids: 4.68G (29%)Polyunsaturated fat: 1.41GMonounsaturated fatty acids: 2.82GTFA (trans fatty acids): 0.01GCholesterol: 141.51mg (47%)Sodium: 226.38mg (10%)Potassium: 400.06mg (11%)Fiber: 2.7G (11%)Sugar: 9.86G (11%)Vitamin A: 481.95IU (10%)Calcium: 245.41mg (25%)Iron: 5.27mg (29%)
What makes pancakes so special?
Pancakes are actually distributed worldwide, in very different forms. As classic pancakes, crepes or pancakes. But they are also known in Russia as bliny, or in Austria as pancakes.
In addition to the regional peculiarities, in which the dough is sometimes made completely differently, all variants have one thing in common. They are available in sweet or savory. And because they are so versatile, they never get boring.
Is there a vegan pancake recipe?
Of course you can also mix pancake batter vegan. You don’t need a special pancake recipe for this. In this case, of course, leave out the eggs. The animal milk is replaced by a vegetable alternative. Oat milk, almond milk or rice milk have proven to be good here.
If you want to do something about the lack of coloring when baking, add a pinch of turmeric to the dough. Then, however, a little vanilla aroma, so that the turmeric does not become too dominant in taste. In order for the pancakes to remain vegan, the shortening must of course also be vegetable.
I want to try savory pancakes
If you’re in the mood for savory pancakes, there are two different ways to get there. On the one hand, pancakes can be generously spread and topped – and then eaten rolled up as a wrap. But you can also fill the pancake batter with savory ingredients.
The classic among the savory pancakes has fried lean bacon cubes in the batter. But you can also experiment with herbs. There are great savory spreads that go perfectly with pancakes. By the way, children also really like grilled vegetables. In addition perhaps a little salmon or smoked trout. Roll up and cut into small portions. Really delicious!
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