Recipe for tasty pancakes
Pancakes have been popular for years. All because they can be served both sweet and salty and can be served for breakfast, lunch and afternoon tea. For this dish to be tasty, it must be based on a delicate and light pastry. Below is a proven recipe that is sure to make pancakes.
Types of pancakes
Pancakes have been around for centuries. The first references to the delicacies made from milk, flour and egg batter date back to ancient Greece. Today, in addition to the traditional thin pancakes, there are many variations of this dish. Among them we can distinguish:
- crempog - traditional Welsh pancakes made with a batter of butter, flour, milk (or yogurt or buttermilk) and eggs,
- pancakes - American fluffy pancakes that look a bit like Polish racakes (the recipe for these can be found at https://zasmakujradosci.pl/magazyn)
- dosa - Indian pancakes made from rice flour and lentils, served for breakfast or as an addition to other dishes,
- palatschinken - Austrian version, the batter has salt in it, usually served with apricot jam,
- pannukakku - thick Finnish pancakes baked in tins, usually served on the night of June 23/24, which is during the summer solstice.
Recipe for classic pancake batter
Despite the growing interest in foreign cuisines, it is the classic, thin pancakes that are still most often prepared in domestic homes. What ingredients are needed for traditional pancake batter?
Recipe for pancake batter (sweet)
- 3 cups of flour,
- 2 cups milk,
- one glass of water
- 3 eggs,
- 3 tablespoons of oil,
- 0,5 cup of sugar.
All the ingredients need to be mixed together - preferably with a wooden spoon. Interestingly, you should not use additional fat for frying - the oil is already in the batter. You only need to heat up the pan very well!
Recipe for pancake batter (dry)
- 2 cups of flour,
- 1.5 cups milk,
- 3 tablespoons water,
- 2 eggs,
- ¼ teaspoon salt.
Analogous to the previous recipe, the ingredients should be mixed. However, remember to use cooled milk - there will be fewer lumps in the batter! Fry the pancakes in oil or olive oil.
Types of stuffing for pancakes
- cottage cheese and coconut pancakes - mix cubes of semi-skimmed cottage cheese with a bit of milk and half a cup of coconut,
- raspberry pancakes - mix a packet of mascarpone cheese with a glass of fresh raspberries (in winter you can use the frozen version) and add a dash of vanilla flavouring
- Pancakes with spinach and salmon - cut salmon fillet into smaller pieces and fry. Fry fresh spinach as well, preferably with a little garlic. Then spread the green mixture over the pancakes and add the shredded salmon pieces. These types of pancakes taste best baked in the oven.
- Pancakes with curry chicken - dice chicken finely and fry it together with chopped garlic and onion. Add spicy curry paste to the mixture. Spread the mixture on the pancake and sprinkle with chives.
- broccoli pancake - cut broccoli into small florets and cook al dente. After draining water, add finely chopped feta cheese to the green vegetable.