Recipe for American Pancakes
American pancakes, also called Flapjack or Hotcakes. In America, these pancakes are served for breakfast, along with various toppings. Maple syrup is the most popular of them, but we find fresh fruit, chocolate or vanilla sauces, marmalade, along with these delicious.American pancakes.
- 400 g flour
- 500 ml of milk
- 4 eggs
- 3 teaspoons grated baking powder
- 1/2 teaspoon grated bicarbonate
- a salt peak
- 5 spoons of sugar
- vanilla sugar
- 6 tablespoons of oil
Method of preparation
- We mix the flour with baking powder, bicarbonate and sugar and then put the obtained mixture through a sieve.
- We separate the whites from the yolks. Mix the egg whites very well, and mix the yolks (but not long, about 3 minutes) with a pinch of salt.
- Mix the milk and oil and add it to the yolks.
- Add the mix of milk and egg yolks over the flour, mix well and finally add the egg whites, carefully mixing from bottom to top.
- We get a denser dough, but with a fluffy consistency (like sponge cake).
- Heat a Teflon-lined pan and grease it with a cube of butter, then wipe all the butter from the pan with a napkin. In this way, we will get pancakes with a uniform golden surface. If the butter remains in the pan, the surface will look like pancakes, that is, with brown spots. We grease the pan with butter only once, at the beginning, when we start frying pancakes.
- In the center of the hot pan, add the dough with the help of a ladle. After pouring it into the pan, do not touch its surface under any circumstances. It will stretch on its own as long as needed (maximum 6-7 cm diameter).
- When the first small bubbles appear and the surface loses its shine, turn the pancake over to the other side.
- We fry them all this way.
- They are served with maple syrup, honey, powdered sugar, chocolate sauce, etc. I served them with chocolate sauce.
Recipe for French Pancakes
The delicious pancakes have their origin in the north-west of France and because they are such a simple and delicious dessert, they immediately became popular all over the world. The sweet French pancakes are called crepes, and the savory ones are called gallettes. One of the most spectacular pancakes is called "crepes Suzette", flambéed in liqueur and orange juice. In France, February 2nd is the celebration of "La Chandeleur" (Day of the Blessing of the Virgin Mary).
- 250 g flour
- 550 ml of milk
- 3 eggs
- 40 ml oil/melted butter
- 1 pinch of salt
- 1 vanilla pod (only the seeds)
Method of preparation
- Put eggs in a bowl, add salt and mix until homogenized. We sift the flour and add 3-4 tablespoons at the beginning. We mix very well.
- In a separate bowl, mix the milk, at room temperature, with the oil (we do this to prevent lumps from forming in the pancake batter).
- Alternately add the flour and the milk and oil mixture and mix carefully. The pancake batter should have a silky consistency, not very liquid, but not very dense either.
- In the final composition, we incorporate the seeds of a vanilla pod, then leave the dough for about 10 minutes on the kitchen table.
- Heat a non-stick pan over medium heat and grease it with very little oil or butter.
- We put a ladle of pancake dough in the hot pan. We fry the pancakes, in a hot and greased pan every time we add dough. The baking time is 1-2 minutes on each side. We take them out on a plate and keep them warm, covered with a lid, until we finish frying all the pancakes.