Pancakes

Cookinero 5 November 2022

Happy holidays everyone ;)

How to cook Pancakes

Step 1

pancakes

Cut off the required amount of butter;

Step 2

pancakes

We will verify the reliability of the values \u200b\u200bspecified by the manufacturer;

Step 3

pancakes

Let's get a saucepan for a "water bath";

Step 4

pancakes

Pour some water into the pan;

Step 5

pancakes

Let's put on a small "fire";

Step 6

pancakes

Let's get the eggs;

Step 7

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Separate the eggs from the shell;

Step 8

pancakes

With a fork, beat the whites with yolks until smooth;

Step 9

pancakes

Let's look at the result;

Step 10

pancakes

We get a plate with sides for flour;

Step 11

pancakes

Prepare the required amount of flour;

Step 12

pancakes

Sift the flour through a sieve;

Step 13

pancakes

Let's admire the sifted flour;

Step 14

pancakes

Sugar;

Step 15

pancakes

Salt;

Step 16

pancakes

Stir the butter;

Step 17

pancakes

Prepare milk;

Step 18

pancakes

The required volume is collected;

Step 19

pancakes

Prepare the pan for the dough;

Step 20

pancakes

Pour the sifted flour into the pan;

Step 21

pancakes

We create a "groove" for liquid masses;

Step 22

pancakes

Remove the melted butter from the "fire", let it cool to room temperature;

Step 23

pancakes

We fall asleep granulated sugar to the flour;

Step 24

pancakes

Also add table salt;

Step 25

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Pour in beaten eggs;

Step 26

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We begin to beat gradually with a whisk;

Step 27

pancakes

We beat;

Step 28

pancakes

Pour milk in a thin stream, stirring with a whisk, we achieve the consistency of simple cream;

Step 29

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Add melted butter;

Step 30

pancakes

We admire the dough;

Step 31

pancakes

Pour into a plate with sides of vegetable oil;

Step 32

pancakes

Cut a well-washed potato (onion) so as to provide a smooth surface;

Step 33

pancakes

For ease of use, we will adapt the fork as a "handle";

Step 34

pancakes

Who has a cast-iron frying pan, we will carry out a classic cleaning of soot with "salt and oil";

Step 35

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"Salt-oil";

Step 36

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Choose the desired temperature for baking;

Step 37

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Lubricate the pan with vegetable oil;

Step 38

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Carefully, using a ladle, pour the dough into a frying pan heated to the desired temperature, salt the rest into a pan with pancake dough;

Step 39

pancakes

Cut off the "excess";

Step 40

pancakes

Bake for about 15 seconds on one side, and 5 seconds on the other side (time depends on the chosen temperature and pan);

Step 41

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Put the baked pancake on a plate and brush with vegetable oil over the entire surface;

Step 42

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Repeat the procedure until the "pot is empty";

Step 43

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We eat.

Pancakes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or mashed banana for a vegan option. The texture may be slightly denser but still delicious.
Store cooled pancakes in an airtight container in the fridge for 2-3 days, separating layers with parchment paper to prevent sticking.
Absolutely! Replace regular flour with a 1:1 gluten-free flour blend. You may need slightly more liquid as GF flours absorb moisture differently.
Let the batter rest for 10-15 minutes before cooking and ensure your baking pan is properly preheated - this creates lighter, fluffier pancakes.
Yes, freeze cooled pancakes in a single layer, then transfer to a freezer bag. They'll keep for 2 months - reheat in a toaster or oven at 350°F for best results.
For high-heat cooking, use oils with high smoke points like vegetable, canola, or coconut oil. Butter adds flavor but burns faster at high temperatures.
Halve all ingredients for a smaller batch: Use 1 egg, 1/2 cup flour, 3/4 cup milk, etc. Maintain the same ratios for consistent results.
Try fresh berries with yogurt, nut butter and banana slices, lemon juice with powdered sugar, or savory options like cheese and herbs.

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