HOE TO MAKE HOMEMADE PANCAKES

The recipe for pancake batter
For 10 to 15 crepes – Preparation time: 10 min – Cooking time: 20 min

ingredients
For the pancake batter:
250 g of wheat flour T65
20 g of sugar (optional)
1 pinch of salt
3 big organic eggs
70 cl of semi-skimmed milk
1 tablespoon of neutral oil
a few drops of orange blossom aroma

Making pancake batter:
1. Mix the flour, sugar and salt. Make a well in the center and break the 3 whole eggs.
2. Gradually add the eggs with a whisk. Then add the milk gradually.
3. Add the oil and the aroma of orange blossom.

4. Let the pancake batter rest for 1 hour in the refrigerator.

The recipe for pancake batter
For 10 to 15 crepes – Preparation time: 10 min – Cooking time: 20 min

ingredients
For the pancake batter:
250 g of wheat flour T65
20 g of sugar (optional)
1 pinch of salt
3 big organic eggs
70 cl of semi-skimmed milk
1 tablespoon of neutral oil
a few drops of orange blossom aroma
Making pancake batter:
1. Mix the flour, sugar and salt. Make a well in the center and break the 3 whole eggs.
2. Gradually add the eggs with a whisk. Then add the milk gradually.
3. Add the oil and the aroma of orange blossom.

4. Let the pancake batter rest for 1 hour in the refrigerator.
5. Cook the pancakes in a greased pan and garnish with jam, powdered sugar.

5. Cook the pancakes in a greased pan and garnish with jam, sugar or spread.

 

Tip 1: No good pancakes without good products!
As with any recipe it is important to choose quality ingredients: preferably whole milk, fresh eggs and flour preferably T45.

It’s much better if all the ingredients are at room temperature, so take them out of the fridge in advance!

Tip 2: Down with the lumps!
To avoid lumps, choose a fluid flour as specified in Tip 1 and sift it, that is to say pass through a sieve or fine strainer to thin it.

Then, the milk is gradually added while whisking vigorously.

Tip  3: For lighter pancakes
To lighten your pancakes and make them thinner, replace half of the milk with water, beer or cider (the alcohol evaporates completely during cooking, so no worries for the little ones).

Tip  4: Let’s rest!
Often recipes for pancakes recommend to let the dough rest, and for once, it is not totally useless: this rest period will allow some proteins flour (including gluten) to form more elastic networks. Result: a softer crepe! It is best to leave it at room temperature for 1 to 2 hours, covering the bowl with a cloth.

Tip 5: A nonstick skillet and paper towels!
To cook your pancakes, choose a nonstick crepe (you can find really cheap hypermarket) that you take care to oil with a paper towel soaked in a spoon of oil. And we repeat the operation every 2 or 3 pancakes.

Tip : 6: A spatula is very good to return the pancakes!
You do not feel the adventurous soul and apprehend the “pancake blasting,  not make them jump either Just let your pancake cook on one side and, as soon as it starts to peel off the edges, gently pass a spatula all around, then shake a little pan to detach the pancake and gently flip it with the spatula.

Tip  7: Always hot pancakes
To keep your pancakes warm while cooking, prepare a pan of water that you are boiling, place a plate on top and place your pancakes in a sheet of aluminum foil. So they will stay warm without drying out!

Ingredients
250 g flour
25 g caster sugar
1 pinch salt
3 egg
50 cl milk
25 g melted butter

Instructions
In a salad bowl, mix sifted flour, sugar and salt. Dig in wells, add the beaten eggs and mix well so as not to form lumps.
Add the milk little by little, whisking then add the melted butter. Mix well and let stand for 1 hour.
Oil your pancake with a paper towel and cook the pancakes by turning them halfway through cooking.

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The recipe for pancake batter

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