033 ENG Pancake Recipe
People often ask me for my pancake recipe.
Pancakes are also known as flapjacks, hotcakes, and griddle cakes. You can buy packaged mixes
but they’re expensive and unnecessary. Let me show you how easy and economical it is
to make pancakes from scratch. All you need is:
1 ¼ cups, or 180 grams of sifted all-purpose flour.
1 tablespoon or 10 grams of baking powder 1 tablespoon, or 10 grams of sugar
½ teaspoon, or a good pinch of salt 1 beaten egg
1 cup, or 250 mL of milk 2 tablespoons or 30 mL of olive or sunflower
oil and an ungreased crepe pan. Sift the flour, baking powder, salt, and sugar
into one bowl. Then mix the milk, oil, and beaten egg into
another bowl. Pour the mixture over the flour. Stir using a wooden spoon until the dry flour
disappears. The batter must be lumpy, so don’t over-mix
it. This is the secret for fluffy and light pancakes.
Pre-heat the crepe pan. Using a small ladle, or a large spoon, put
some batter onto the pan. Start with a circle of about 10 centimeters or so until you get
the hang of it. After that you can make smaller or larger pancakes as you wish.
Let the pancake cook for about 40 to 45 seconds. You’ll see bubbles forming on top, and if
you look carefully you’ll notice the edges will begin to stiffen.
Lift the edge of the pancake with the spatula and check if the color underneath is golden
brown. If it is, flip it over and cook it for another 30 to 40 seconds.
The pancakes should be eaten immediately while they’re piping hot.
Traditionally, pancakes are eaten with salted butter and real maple syrup, but the possibilities
are endless. You can serve them with Nutella, honey, or
jam for example. Strawberries and whipped cream is also very
nice. Use your imagination!
Making pancakes from scratch is an easy and economical alternative to packaged pancake
mixes. It also makes for a good activity that you
can share with friends and family. Buon appetito!
See you next time!