Pancakes (Pancakes) in English pun – pan, cake – cake. Pancakes – these are small American pancakes, but in form and size, they are more like ours. pancakes. Usually, pancakes served for breakfast with a variety of sweet sauces, chocolate, berries, maple syrup. These used to be pancakes It was a very popular breakfast only in the USA and Canada, now pancakes happy to have breakfast all over the world, including in our country. Such popularity pancakes quite obvious, they are very tasty, and they are prepared simply and quickly.
There are many different recipes cooking these pancakes, I offer you a simple milk pancake recipe. As always, a detailed description and step-by-step recipe with photos help you cook the most delicious, soft and airy pancakes.
- milk 210 g (ml)
- egg 1 PC.
- flour 200 g
- baking powder 5 g (1 tsp)
- vegetable oil 25 g (2 tablespoons)
- sugar 30 g (2 tablespoons)
- salt 1/2 tsp
From the specified number of ingredients I get 12-15 pancakes, with a diameter of 7-8 cm.
Here are all the ingredients that we need. With the specified amount of sugar, the pancakes are not very sweet, suitable for those who eat them with sweet additives, and for those who prefer unsweetened (for example, with sour cream or cheese). But still, if you like sweeter, add more sugar. You can also experiment with flavors and add, for example, vanilla sugar or cinnamon.
In the tank, in which we will make the dough for pancakes, beat the egg, add sugar and salt. If you want to add vanilla sugar, add it now.
Mix with a mixer or just a whisk until smooth and completely dissolved sugar and salt.
Add milk, mix.
Pour the vegetable oil and mix well again.
In a separate container sift flour and baking powder. If you want to add cinnamon or other dry spices to the dough, pour them now, it is better to sift them too. We mix everything very thoroughly, I recommend making it with a whisk, so the result will be better. It is important that the baking powder is evenly mixed with flour, otherwise it may be that in some part of the dough it is not at all, and then it does not rise, but somewhere on the contrary baking powder will be very much and you can feel the taste of soda. So do not be lazy to mix everything well.
Add the sifted flour with baking powder into the container with the dough. We mix to homogeneity, but we try to work faster, if you knead the dough for a long time, the gluten will start to develop in the flour and the pancakes can turn out not soft, but “rubber”. Everything, the dough is ready, it turns out not very thick and flows quite well. To fry pancakes should be immediately, but not left for later (if to be completely accurate, pancakes are usually not fried, but baked).
The stove will be in a dry pan without oil, it is precisely because of this, the pancakes are so uniformly rosy and smooth. Also, to obtain such a uniform color, it is important to use a pan with a smooth bottom, without reliefs. The pan with a smooth non-stick coating is well suited. The diameter of the pan can be any, but it depends on how many pancakes at a time you can fry, so I prefer to take the biggest.
We put the pan on medium heat and heat well. Pour the dough into a hot frying pan. Pour the dough in the middle of the pancake, it will spread itself. If necessary, trim a little to make the circles as smooth as possible. I make them with a diameter of about 7-8 cm, but this size is not necessary, do as you like. Pancakes are baked rather quickly, so I recommend pouring the dough for one pancake at a time, it’s better to take a large spoon or ladle, scoop up more dough, pour as much as you need on one pancake, put the excess back into the container with the dough. If you pour it in small portions several times, the pancake can be baked irregularly and it turns out non-uniformly ruddy.
When bubbles start to appear on the surface of the filled dough, it’s time to turn over our pancake. If you choose the right temperature, then by the time the bubbles appear, the pancake should be not quite liquid on top (otherwise, when turning the dough will spread a little, the pancakes will turn out curves), and the bottom evenly browned. If the bottom pancake is already starting to burn, and the top is still completely liquid – lower the heat on the stove. Well, respectively, and vice versa, if it is already all baked, and the bottom is quite bright, the heating should be increased.
We fry pancakes from the back side to the same ruddy color as from the first side.
To check if your pancakes are baked well, break one and see if there is any raw dough left inside. On the fault it should be clear that the pancake was baked and evenly raised.
Pancakes ready, do not wait until they cool down, eat them immediately. It is good to add berries, nuts to them, pour with various syrups and sweet sauces, melted chocolate, condensed milk or honey. I really like them with cranberry sauce in this recipe: a recipe for cranberry sauce. Enjoy your meal!