Basic pancakes

When you want classic, thin and tender pancakes, it is the pancake dough to do. There are some techniques to know and a world of garnishes to consider. Beyond that, everything you need is a little practice with a good pan, and you will launch pancakes, in no time.

Key ingredients in basic pancakes

You probably have a lot or all the ingredients necessary to make pancakes! If you mix dough now, you can make pancakes for your next meal.

• Milk: You can use complete or low milk milk. Milk substitutes such as oat milk or almond milk can also provide good results.
• Flour: The unhappy all-use flour is Go-To for classic basic pancakes like these. That said, experimenting with other flours can cause wonderful pancakes. I do rye pancakes regularly, and included a recipe in Super natural kitchen Where the pancakes were made with a mixture of corn flour and quinoa flour. All this to say, once you get the basic technique to drop the pancakes, have fun branched on the forehead of flour.
• Eggs: You will see different egg reports through the pancake recipes. Eggs provide a structure, but when you have too many eggs compared to flour, you find yourself closer to the omelette side of the spectrum. This is not the texture I am looking for. In this recipe, you have 2 1/2 cups of flour and 4 eggs, and you end up with a pancake paste easy to work.

How to make pancakes

People seem to think that making pancakes is delicate. The only variable you need to do well is the pan. I recently tried to make pancakes using our carbon steel stove well seasoned in induction and it was non-go. Such a mess. If you have a friendly pancake pan, ideally ceramic or anti-care, everything will be fine. I use the one illustrated above (a 12 inch pancake pan in white ceramic in Sensarte), and I love it. This one:

The steps of good pancakes reliably are as follows:

• Dough: It takes less than five minutes. You mix all your ingredients, then continue with the rest of your day. Day dream on garnishes.
  
  
• Let the dough rest: This is a key step to make pancakes. The dough rests for about an hour allowing flour to hydrate, thicken and develop a certain resistance and sensitivity.
• Prepare your fillings: You want to have ready -to -start toppings when you start cooking pancakes. I like to create a pancake garnish bar so that people can easily personalize their pancakes.
• Cook the pancakes: The funny part! Cook the pancakes one at a time and serve.

Crêpe that makes advice and tricks

• Transfer the dough: Take the time to transfer the pancake dough to a pitcher for an easy flow and less damage. I like to fill a large measurement cup (the genre with the small easy lip) full of pancake dough. This makes the dough in the stove tidy and easy.
• For easier cleaning: Put a layer of parchment paper under your pancake manufacturing area for easy cleaning. Crêpe dough tends to go everywhere.
• Make your pancakes with confidence. Use a light but determined touch if you use the rake tool to spread the dough through a flat pancake manufacturer or a pan. Or, a smooth wrist whirlwind to send the dough evenly on a standard pan. Be fast and confident, and don’t be afraid to do a little mess. See previous advice.
• The corrective is good! Occasionally, you will miss a place when you wound or spread out your pancake dough. Quickly add a spoonful of dough to spread things, not too much, And continue with your kitchen.
• Make a filled pancake: Start with the garnishes at room temperature. Slightly subcuir the first side of the pancake, until it is just golden. Cook the second side for a flash, then turn the first side and fill. Finish cooking until the pancake is finished and the garnishes are hot and / or melted. Fold and eat. In the underside a little the first side, you buy yourself a little later because you are waiting for your fillings to warm up a bit.

What to serve with pancakes

The thing to remember here is that pancakes are the main event and simple accent fillings tend to work best. For example, if you make sweet pancakes, a smear of good jam and a sprinkling of powdered sugar is all you need. Perhaps a pinch of fairly edible flowers. Or, a little fresh passion fruit, salted butter, lemon zest and a touch of sugar to finish (illustrated here in lead photos). Resist the impulse to overload the pancake. Some other ideas on the sweet forehead:

• A final smear of the butter compound – the datte butter with saffron is a favorite on the sweet forehead, and you cannot be mistaken with the butter of dill on a hot pancake.
• roasted strawberries, fresh lemon pressing, powdered sugar.
• A pancake furnished with an icy yogurt ball or this honey ice cream.
• Serve a pancake sprinkled with sugar with a little of this grapefruit curd enriched with ginger on the side.

And the salty front:

• The roasted cherry tomatoes, goat cheese, fresh basil torn and a crispy chili net are easy and always success.
  
• A simple pancake that I made for lunch yesterday was sprinkled with Gruyère, generously sprinkled with homemade onion powder, cooked additional, then folded. I also love this version with Za’atar in place of the onion powder. Soooo good!
  
• My favorite salted pancake garnish is the potatoes in finely sliced ​​slices that have been cooked in a pan. These potatoes with a few deeply caramelized onions, crumbled goat cheese and a good shock of this citrus furikake are the chief’s kiss. If you have some of these mushrooms cooked in the oven in finely slices to throw it, even better.
• Good pesto, ricotta with sheep’s milk and parmesan sprinkler.

Crêpe: Variations

Once you trust this basic pancake technique, the ways to experiment are endless. Some ideas:

• Grass: In the last step, add a few tablets of herbs finely chopped with the dough – the chives, the dill, the coriander and the basil are all the favorites. I lean towards soft herbs here.
• Infused milk: Flavor the milk in the pancake dough with everything you can dream. The saffron is a beautiful favorite, and if you travel the sweet road which adds cinnamon to the dough is always scented and wonderful. The addition of a spoonful of mustard to the dough brings something unexpected to the party, the same goes for curry pasta or even the broth powder. Simply avoid everything that is too lumpy.
• Flour: As I mentioned above, experimenting with the world of flour flavors in your pancake dough is rewarding. You can start but replace 1/4 cup of alternative flour and see how it goes. Note and adjust next time.

Crêpe forms

Crêpes can take a wide range of forms. Have fun with your folds and rolls! Each shape brings something different to the plate. The simplest shape is to simply fold a pancake in half before serving. Go further and fold the pancake in two in quarters for a corner -shaped pancake. You can roll them. I often prefer a lazy roll, something not too tight, you can see an example in my hand here.

You can also fold the pancakes in the shape of a package by folding the rounded edges to the center – it is a typical shape of Breton style buckwheat pancakes.

Make pancakes to come

You can pre-cooker the pancakes in advance if you wish. This is practical if you are preparing to feed a lot of people at a time. Stack the cooked pancakes between the parchment paper leaves, then warm up in a slightly buttered saucepan and fill in fillings when you are ready to eat.

Advantages and disadvantages of using an electric crepe creator

For many years, a 13 -inch tibos electric crêpe manufacturer was the way we made pancakes. He Perche with confidence on the counter, plugs into an electrical outlet and is very fun! He came with a kit containing an assortment of tools that help the delicate and (sometimes) precarious art of creation with an instructions booklet. And for those of you who are unfavorable to single-use devices, it can be used to do a lot beyond pancakes; Pancakes, buckwheat pancakes, blinis, tortillas, crespelle, palatchinken, bricks, chapatis, beghrirs, spring roll skins, etc. – All fair game.

The main drawback of the autonomous pancake manufacturer is cleaning. It is a heavier elevator than to wipe a simple pancake pan. The pancake dough inevitably rises in the cracks and the edges and the cord, so keep it in mind. This is the main reason why I tend to reach a panoramic compared to the pancake machine most often. A pancake pan is also cheaper. So, if you are new in the manufacture of pancakes, start with a pancake and and if you want larger pancakes or if you want to want to go up, then consider a dedicated electric crepe manufacturer.

More pancake recipes

• Rye pancakes
• There is also a recipe for pancakes made from corn flour and quinoa flour pancakes in a super natural kitchen.

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• Cottage cheese pancakes
• Dutch pancake
• Ricotta lemon pankes
• Blueberry beet pancakes (vegan)
• Fluffy

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