Content

• Ingredients
• Steps
• Method 1 of 4: Making the dough
• Method 2 of 4: Baking the pancakes
• Method 3 of 4: Serving the Pancakes
• Method 4 of 4: Experimenting with the flavor of the filling
• Tips
• What do you need

Pancakes are delicious on their own or stuffed with butter, sugar, jam, chocolate, or even anything salty. This article will show you how to make dough, make pancakes, and serve them with various fillings.

Ingredients

• 1 glass of whole milk
• 4 eggs
• 1 cup flour
• 1-1 / 2 teaspoons of sugar
• 1/8 teaspoon salt
• 2 tablespoons butter, melted

Steps

Method 1 of 4: Making the dough

1. 1 Whisk eggs and salt. Beat the eggs into a bowl and whisk lightly to combine the yolks and whites. Add salt and continue whisking to combine the ingredients thoroughly.
2. 2 Alternate milk and flour. Measure out half a cup of flour and add to the egg mixture. Mix in eggs until just a few small lumps remain. Now add half a glass of milk to the mixture and mix thoroughly. Add flour and milk alternately until you run out.
   • This mixing helps to obtain a homogeneous mass without lumps.
   • The finished dough should be of a uniform consistency.
   • You can use skim milk.
3. 3 Add sugar and butter. Put the sugar in the dough first, and then the butter. Continue whisking until the ingredients are thoroughly mixed and the dough is light yellow. The final consistency should be similar to whole milk, but if not, add another 1/2 cup of milk.

Method 2 of 4: Baking the pancakes

1. 1 Preheat a skillet. You can make pancakes in a nonstick skillet, pancake pan, or plain skillet. Choose a frying pan 20 cm in diameter. Heat a skillet on the stove over medium heat. Spray on cooking grease to keep the pancakes from sticking.
2. 2 Pour in the dough. Pour about 1/4 cup dough into the center of the skillet. If you add too much dough, the pancakes will be thick and you want them to be thin. Use a measuring or plain glass to measure out the amount of dough you need.
3. 3 Rotate the pan. Lift the pan and rotate it in a circle so the dough spills and covers the entire bottom of the pan in one thin layer. Add test as needed.
4. 4 Fry the pancake. Place the skillet back on the fire and cook until the top is only slightly damp. Lift the pancake with a spatula; it should lift easily and look delicate from the other side. This means it's time to turn it over.
   • If the pancake still looks damp in the middle, give it a little more time.
   • Do not overcook the pancake or it will have a rubbery texture. The pancakes brown quickly, so be prepared to turn over after about 45 seconds.
5. 5 Flip the pancake. Use a spatula to pry the pancake up to support the center and most of its weight. Gently flip the pancake over to the other side. Straighten the creases and wrinkles on the surface of the pancake so that it bakes evenly. On the other side, you only need to cook 20-30 seconds.
   • Practice is the path to excellence when it comes to flipping pancakes. If you break one, eat it and move on to the next.
   • Skilled chefs turn pancakes without a spatula. Try it if you like!
6. 6 Remove the pancake from the pan. Use a spatula to gently transfer the pancake from the skillet to a plate. Continue baking the pancakes until the dough runs out.

Method 3 of 4: Serving the Pancakes

1. 1 Serve the pancakes classic with butter and sugar. It is the most popular pancake filling in France. Simple aroma of butter and sugar with light aromas of translucent dough. Heat a piece of butter in a skillet. As soon as it starts to sizzle, add a pancake to the pan. Fry in oil for about 45 seconds, then turn over to the other side. Sprinkle a teaspoon of sugar on the pancake. Fold in half and then in half again. Place the pancake on a plate and serve.
   • Squeeze a slice of lemon onto a pancake; it will be delicious.
   • Experiment with different types of sugar. Brown sugar and powdered sugar are great substitutes for granulated sugar.
2. 2 Serve the chocolate-filled pancakes. It will be a wonderful dessert, and it is very simple to prepare it: melt the butter in a skillet, place the pancake and fry on one side for 45 seconds, then turn over. Sprinkle chocolate chips or dark chocolate on the pancake. Fold in half and then in half again. Place the pancake on a plate and serve.
3. 3 Serve the fruit-filled pancakes. Strawberries, peaches, apples and plums combined with a little powdered sugar make a delicious filling for pancakes. You can use fresh or canned fruit.
4. 4 Serve the pancakes with salted filling. Pancakes can be a great substitute for sandwiches at lunchtime. Melt the cheese over the pancake, then add the chopped ham, asparagus, spinach and other vegetables. Fold the pancake in half, then half again and serve.

Method 4 of 4: Experimenting with the flavor of the filling

1. 1 Make banana flambé pancakes. This popular dessert is even more delicious when used as a filling for light, sweet pancakes. To make it, you need bananas, brown sugar, butter, and cognac. Melt a piece of butter in a skillet and then add the banana. Sprinkle it with a few tablespoons of brown sugar and wait until it begins to caramelize.When the banana is crispy and brown, place it on the pancake, pour over the warmed cognac and light it with matches to complete the caramelization process.
   • Chilled whipped cream is very suitable for this dish, which sets off the hot filling.
   • Cinnamon and nutmeg add a warm, spicy flavor to the dish.
2. 2 Use hazelnut cream and sprinkle with nuts or fruits. In France and other countries, hazelnut cream is one of the most popular pancake fillings. The cream complements the light aroma of pancakes.
   • Sprinkle the hazelnut cream with chopped toasted nuts if you want crunchy pancakes.
   • You can grease the pancake with ghee before brushing it with hazelnut cream.
   • You can substitute peanut butter for the hazelnut cream if you like.
3. 3 Make pancakes with salad. Pancakes stuffed with savory salad are another way to enjoy them. Serve these pancakes during lunch or light dinner. Try the following variations:
   • Pancakes with chicken salad. Combine cooked diced chicken, mayonnaise, chopped grapes, salt and pepper. Place a piece of lettuce on top of the pancake and place the chicken salad on top of it. Roll the pancake and serve.
   • Pancakes with ham salad. Combine the diced ham, cheddar cheese, onion, and vinaigrette. Place the mixture on the pancake, roll up and serve.
   • Pancakes with lentil salad. Combine cooked lentils, chopped celery, olive oil and balsamic vinegar. Spoon the mixture over the pancakes, garnish with parsley, roll and serve.
4. 4 Make pancakes with seasonal vegetables. Pancakes go well with any kind of vegetables. Prepare seasonal vegetables with your favorite herbs and spices and serve with cheese.
   • In spring, make pancakes stuffed with artichokes or asparagus and sprinkle with goat cheese.
   • In summer, try the tomato and zucchini filling with fresh mozzarella and basil.
   • In autumn, fill the prepared pumpkin and serve with melted Gruyere cheese.
   • In winter, make pancakes with sautéed cabbage or Brussels sprouts, dried cranberries, and grated cheddar cheese.

Tips

• Try the following filling for sweet pancakes:
  • Grated chocolate
  • Honey
  • Nutella
  • Peanut butter
  • Sweet cream cheese
• There is no need to buy a special pan or electric pan to make pancakes. You can make them in a simple small non-stick skillet.
• If you are preparing a large batch of pancakes, place a plate of pancakes in a lukewarm (90 ° C) oven to keep them warm until serving.
• Roll the pancake into a cone, garnish with fruit and homemade whipped cream for the perfect serving.
• Add some vanilla extract and cinnamon sugar to the dough. This will add some sweetness to the French cuisine.
• To make pancakes faster, use two pans. Pour the dough into a 20 cm skillet and turn into a large one. Continue until all the pancakes are browned.

What do you need

• Whisk, wooden spoon, fork or mixer to beat eggs
• Mixing bowl
• Plastic spatula
• 20 cm non-stick frying pan