bz.mpmn-digital.com
New recipes

Pancakes - basic recipe

Pancakes - basic recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


The flour is mixed with warm milk and mineral water, to leave a composition like sour cream. Add sugar, egg yolks, oil, vanilla essence and mix well. At the end, add the beaten egg whites with a pinch of salt.


The pan in which we will bake the pancakes is brushed with a little oil. Pour as much composition into the pan as to cover the bottom of the pan in a thin layer. When baked on one side, turn on the other side with a spatula.

After all the pancakes have been fried, they are filled with jam, cream, ice cream ... and rolled or wrapped in various shapes, according to preference.

For the appetizer version, the sugar in the composition will be given up and chicken breast, ham, mushrooms, cheese will be used as fillings ...


Pancake cake with whipped cream, vanilla and cherries

Pancake cake. How to prepare pancake cake. Simple and quick cake recipe. Pancake recipe.

It probably happened to you to catch you on Sunday afternoon without any dessert at home. And if you get a quarantine, then you orient yourself to prepare something good depending on what you have around the house.
Usually I prepare some Russian pancakes Oladi or papanasi, but after I made the inventory of the ingredients I opted for the pancake cake.
If I had to choose something for the morning, it would certainly have been the fluffy pancakes basic recipe of American pancakes, blueberry pancakes or even banana pancakes

How to beat natural whipped cream
Use a natural whipped cream, with a fat content of at least 30%, preferably those with 35%.
First, make sure it's cooled well. 10 minutes before beating, put the bowl and the target in the fridge.
Beat the whipped cream first and then gradually add the powdered sugar and vanilla essence.
Be careful not to beat it more than necessary or risk making butter.

I used mineral water, I know from my mother that it makes pancakes fluffier. The ingredients are added 1 tablespoon of powdered sugar, I recommend you add a teaspoon first and if necessary add more.

If you try the recipe, I'm waiting for you on Instagram with the pictures.


We prepare the dough for the classic recipe for pancakes filled with jam.

Even if I have non-stick pans, I don't like how the pancakes come out if I don't grease them with a little oil, just a few drops.

Olive oil is better, the pancakes come out fluffier and more beautifully colored, lighter in color, I found.

Recently I saw that olive oil is added to the composition.

I also put, but we are already talking about another pancake recipe, not the classic one.

So we break the eggs into a bowl. Add a little salt, sugar plus vanilla and start mixing until the sugar is diluted.

Gradually add the milk and mix further, then add the flour in the rain.

A thick composition will come out, which we will dilute with mineral water and at the end we will have a slightly cursive composition.

At the end we add the essence and homogenize the composition well. Let it rest for 10 minutes, in order to break the bubbles of mineral water from the dough, otherwise we will have some pancakes with many holes.

How to bake pancakes!

Put all the oil in the pan and put it on medium heat towards the sea. We take care to spread the oil all over the bottom of the pan and let it heat up well.
Then drain the oil well from the pan and add to it, a dough polish.
Spread the dough, tilting the pan slightly to one side and the other.

Bake the pancakes for 1-2 minutes on each side, depending on how intensely the pan is heated.
I work on two pans to shorten the time, because I have some cravings that I don't stick to, with the preparation, next to them with the food.


Pancakes & # 8211 basic recipe

Radu Anton Roman's mioritic pancake, derides the French one, because it is much more supple and not at all porous than the consecrated one, it is elastic and when reheated (those with salty filling reheat) it keeps its freshness, it does not become brittle and dry iasca (crepe!).

The recipe for pancakes is so simple that all my life I have prepared it with my eyes and milk mixed with mineral water, according to the culinary folklore. I knew what the consistency of the mixture should be at the end, they ate anyway. Wrong procedure! Even a simple recipe like this you have to follow certain proportions and tips, proof that I don't even remember when I didn't make such fine and elastic pancakes, which fit the expression that they melt in your mouth. good. Certainly different flour contributed, but in the future, clearly, I measure the milk and count the tablespoons of flour I put.

Therefore, it is without mineral water. The Carpathian pancake is the & # 8220basic & # 8221 recipe, the simplest, therefore, I photographed the pancakes next to a blueberry jam prepared by me at home. However, this does not prevent it from becoming refined and acquiring a festive air if you fill it with whipped cream and mascarpone together with Nutella, as I present in the photos. The insane combination! (once a year the calories are not counted :))

Until I start talking, I need to make it clear to my new subscribers that I am taking part in the & # 8220A Sweet and Gluten Free Christmas campaign with Dr. Schär Romania & # 8211 Gluten Free Products & # 8221 testing of gluten free products that produces them. The action is supported by several bloggers in the culinary area, whose dishes, certainly useful, you can find grouped on the Gourmandelle blog, which monitors the action.

How come I don't have a pancake recipe on my blog? & # 8230 dish that I often cook for breakfast, in the version with salty filling, but must and sweet for lunch dessert !? I confess, I was very curious if she passes the test & # 8220cake & # 8221, this flour & # 8220Mix Patisserie & # 8221 from & # 8220Dr. Schar & # 8221, because it can be dried or glued, being a pan-cooked dish. Not only did he pass the test brilliantly, but he also offered me a lesson to correct my method of preparation. I also tested with flour & # 8220Mix It & # 8221, the result is just as ok.


INGREDIENTS (for 5 25cm pancakes)
• 2 eggs
• 4 tablespoons flour & # 8220Mix Patisserie & # 8221 or & # 8220Mix It & # 8221 or 2 tablespoons high tip for those who use regular gluten free flour
• 1 tablespoon oil
• 1 pinch of salt
• 2 glasses of milk (2x 200 ml)
FURTHERMORE
Oil for frying pan
FILLING
& # 8211 Homemade jams
& # 8211 whipped cream + mascarpone and Nutella I used in the pictures taken in the evening
& # 8211 grated cheese and chicken breast pastrami sticks, rolled, grated cheese and over them and put in the oven for 7 minutes, until the cheese melts
& # 8211 cow's cheese + a little telemea + a drop of sour cream + chopped greens
& # 8211 spicy carnivores, etc.

PREPARATION
• Beat eggs and then mix with flour (I use para para).
• Add milk, oil and salt. They fight well together.
• Allow to breathe for 1 quarter of an hour.
• A long-tailed non-stick pancake pan is greased with oil and heated over high heat. I greased with a silicone brush.
• Drain the oil in a saucepan, if it is in excess after heating, only one film should remain on the pan and put it back on the fire.
• Stir the paste (with the polish) and fill about half of the large polish (like the soup), in a pan 20-25 cm in diameter.
• Pour and rotate, bending the pan with the paste until it covers the entire bottom of the hot pan.
• When it has come off the pan (we also help it on the edges with a silicone paddle or knife, if the pan is old). The pancake turns with a wide knife, flat palette or by throwing, who can.
• Let it brown until it plays in the pan and pour it into the plate, where the endless list of sweet, salty, peppery, fruit, sausage, dairy, and all stuffings awaits you.
• If you have a new pan, with a thick bottom, maybe with a non-stick stone coating on the inside, or a special pancake pan, of good quality, there is no need to grease the pan right on each pancake. Depending on the type of pan used you can grease each pancake or only from time to time, control. A reader told me that she does not grease the pan with oil when baking, when she puts oil in the composition, but I don't know how much OIL she puts in relation to the number of eggs. I wrote above the recipe I tested, with a tablespoon of oil to 2 eggs.
Liv (e) it!


Sugar pancakes are my favorites

After more than 30 years, I haven't changed my preferences, I fill my pancakes with sugar and enjoy them with a hot tea. And even if my grandmother is no longer and the warm atmosphere in her small kitchen, the memory of those days with vanilla scent will forever remain alive in my soul.

I share with you this wonderful pancake recipe, for me through the memories that are awakened in me, for you, I think, through their simplicity and final taste.

The history of pancakes, in short

The delicious pancakes have their origins in the northwest of France and because they are such a simple and delicious dessert, they immediately became popular all over the world. The French sweet pancakes are called crepes, and the salty ones, biscuits. One of the most spectacular pancakes is called & # 8222crepes Suzette & # 8221, flambéed in liqueur and orange juice. In France, on February 2 is the feast & # 8222La Chandeleur & # 8221 (Blessing Day of the Virgin Mary).

Tradition requires that pancakes be served on this holiday, for this reason this day is also called & # 8222Pancake Day & # 8221. Legend has it that if you manage to blow a pancake with your right hand on this day and at the same time hold a gold coin in your left hand, you will have wealth all year round.

Even the English have a holiday dedicated to pancakes: Shrove Tuesday or Pancake Tuesday. (source: wikipedia)


Fluffy and tender fasting pancakes & # 8211 vegan recipe

Fluffy and tender fasting pancakes & # 8211 vegan recipe. How to make fasting pancakes without cow's milk, without eggs? Fasting pancake dough with almond milk, rice or soy. The fluffiest fasting pancakes filled with jam. The recipe for simple pancakes.

We made these fasting pancakes at the request of our fans. They know that we adapt the recipes so as to obtain a tasty dish, even if it is fasting. Nota bene: we do not agree with the fasting versions of sophisticated cakes and pies but only with modest desserts, all day long & # 8211 a pancake, a donut, a roll. It's in bad taste to do Amandine, Savarine or Post Diploma & # 8230

These pancakes are a vegan alternative for those who follow this lifestyle but also address those with allergies to milk or egg proteins (lactose intolerance, etc.).

I devised a recipe for fasting pancakes that would come out really tender and fluffy. Basically we wanted to keep as much as possible the flavor of real pancakes with eggs, milk and butter whose recipe you can find here. We are talking about a simple and cheap dessert, available to anyone. I used almond milk but rice or soy milk behaves just as well.

Very successful are also the fasting donuts, fluffy and aromatic, prepared with orange juice. They don't even say they don't have eggs and butter (recipe here)!

From these quantities you get 6 fasting pancakes with a diameter of 25 cm.


Croissant & # 8211 basic recipe

Croissants are the only pastry I can't resist. My favorites for morning coffee, when I was somewhere far from the country I enjoyed a breakfast consisting of croissants, fruit and coffee. But let's talk a little about the recipe. I admit that I had a certain fear of everything that means dough spread with folded butter, spread and so on (not because I don't like dough but because I don't have much time) but look, I found an easier way to a growing face. Experienced ladies in the kitchen for you is a flower in the ear recipe, ladies beginners in the kitchen, bold because it can not be simpler (that is, it is possible, the ready-made dough version), everything is to follow the steps and time in the recipe. It is the basic option, meaning I leave it to you to fill them with what you want.

So, if the weekend keeps coming and it looks like it's going to be bad weather, do we start cooking croissants? :)

  • 500g flour 000
  • 25g fresh yeast
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 small egg
  • 125ml warm water
  • 125ml warm milk
  • 125g butter at room temperature

1. Rub the yeast and sugar well with a teaspoon until it becomes creamy then add warm milk and 1 teaspoon of flour. Let it grow.

2. In a kneading bowl, sift the flour, make a hole with your hand in the middle and add the rest of the ingredients. Knead an elastic dough that comes off the bowl. I added about 50ml of milk. Let it rise for an hour, in a warm place without drafts.

2. After an hour, sprinkle a little flour on the work surface, turn the dough over and divide it into 8 pieces.

We take the first piece of dough, we spread it with the rolling pin giving it the shape of a circle with a diameter of approx. 15cm, grease it with butter and put it aside. We do the same with all the pieces of dough and we put each one on top of each other (see photo), the last one we don't grease with butter. We form a tower like pancakes :).

3. Let it rise for 20 minutes and then roll out a large wheel of dough with the rolling pin. Attention, it comes out very large in diameter so you will need a large surface for stretching. Of course we sprinkle the table with flour and put a little on top to help us stretch.

4. With a sharp knife given through flour, cut into 4, then into 8 and so on until we get 32 ​​pieces. Cut from the center to the edges.

We put various sweet or salty fillings with cheese, ham, mushrooms, nutella, harder jam and roll lightly. I left them empty. If you put the salty filling, add more salt to the dough because it is neutral in taste. Likewise, if you put the sweet filling, add a little sugar.

5. Place the croissants in a tray lined with baking paper and let it rise for another 20 minutes. Then grease them with the yolk mixed with 1 tablespoon of milk and bake them in the oven at 200g C (on ventilation) for 10-15 minutes until they brown nicely.

6. Serve the warm croissants.

They are fluffy and unfold nicely, not to mention the taste :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Pancake Blog

pancakes basic recipe Important information is accompanied by photos and HD images from all websites in the world. On this page we also have various attractive images in PNG, JPEG, JPG, BMP, GIF, WebP, TIFF, PSD, EPS, PCX, CDR, AI, logo, icon, vector, black and white, transparent, etc.

Thanks for visiting, don't forget to bookmark your basic recipe pancakes using Ctrl + D (PC) or Command + D (macros). If you use a mobile phone, you can also use the save page menu through a browser. Any operating system used whether Windows, Mac, iOS or Android can download images using the download button.

Croissante Basic Recipe Let's Cook With Amalia

Simple Pancake Recipe Basic Urban Flavors Recipe

Simple Pancake Recipe Basic Urban Flavors Recipe

Pancakes With Banana Puree Isabela Cuisine

Fluffy Pancakes My Grandma's Recipe Laura Adamache's Recipes

Basic Recipe For Mybisque Pancakes

Simple Pancake Recipe Basic Urban Flavors Recipe

Pancakes From The Secrets Of Chinese Cuisine

Gluten-Free Pancakes Basic Recipe Livit Recipes

Pancakes Basic Recipe Radio Good News

Fine Pancakes Based on Kefir and Boiling Water Light Recipes

Basic Recipe For Mybisque Pancakes

Pancakes Basic Recipe2 Petitchef Recipe

Pancakes Recipe Video

Simple Pancake Recipe Basic Urban Flavors Recipe

Pancakes Basic Lucky Cake Recipe

Fantasy Thin Pancakes In The Kitchen

Pancakes Basic Recipe

Basic Pancake Recipe

Pancakes Basic Recipe Sweets All Kinds

Basic Recipe Waffles Recipe Book

Basic Recipe For Mybisque Pancakes


Pancakes & # 8211 basic recipe

Radu Anton Roman's mioritic pancake, derides the French one, because it is much more supple and not at all porous than the consecrated one, it is elastic and when reheated (those with salty filling reheat) it keeps its freshness, it does not become brittle and dry iasca (crepe!).

The recipe for pancakes is so simple that all my life I have prepared it with my eyes and milk mixed with mineral water, according to the culinary folklore. I knew what the consistency of the mixture should be at the end, they ate anyway. Wrong procedure! Even a simple recipe like this you have to follow certain proportions and tips, proof that I don't even remember when I didn't make such fine and elastic pancakes, which fit the expression that they melt in your mouth. good. Certainly different flour contributed, but in the future, clearly, I measure the milk and count the tablespoons of flour I put.

Therefore, it is without mineral water. The Carpathian pancake is the & # 8220basic & # 8221 recipe, the simplest, therefore, I photographed the pancakes next to a blueberry jam prepared by me at home. However, this does not prevent it from becoming refined and acquiring a festive air if you fill it with whipped cream and mascarpone together with Nutella, as I present in the photos. The insane combination! (once a year the calories are not counted :))

Until I start talking, I need to make it clear to my new subscribers that I am taking part in the & # 8220A Sweet and Gluten Free Christmas campaign with Dr. Schär Romania & # 8211 Gluten Free Products & # 8221 testing of gluten free products that produces them. The action is supported by several bloggers in the culinary area, whose dishes, certainly useful, you can find grouped on the Gourmandelle blog, which monitors the action.

How come I don't have a pancake recipe on my blog? & # 8230 dish that I often cook for breakfast, in the version with salty filling, but must and sweet for lunch dessert !? I confess, I was very curious if she passes the test & # 8220cake & # 8221, this flour & # 8220Mix Patisserie & # 8221 from & # 8220Dr. Schar & # 8221, because it can be dried or glued, being a pan-cooked dish. Not only did he pass the test brilliantly, but he also offered me a lesson to correct my method of preparation. I also tested with flour & # 8220Mix It & # 8221, the result is just as ok.


INGREDIENTS (for 5 25cm pancakes)
• 2 eggs
• 4 tablespoons flour & # 8220Mix Patisserie & # 8221 or & # 8220Mix It & # 8221 or 2 tablespoons high tip for those who use regular gluten free flour
• 1 tablespoon oil
• 1 pinch of salt
• 2 glasses of milk (2x 200 ml)
FURTHERMORE
Oil for frying pan
FILLING
& # 8211 Homemade jams
& # 8211 whipped cream + mascarpone and Nutella I used in the pictures taken in the evening
& # 8211 grated cheese and chicken breast pastrami sticks, rolled, grated cheese and over them and put in the oven for 7 minutes, until the cheese melts
& # 8211 cow's cheese + a little telemea + a drop of sour cream + chopped greens
& # 8211 spicy carnivores, etc.

PREPARATION
• Beat eggs and then mix with flour (I use para para).
• Add milk, oil and salt. They fight well together.
• Allow to breathe for 1 quarter of an hour.
• A long-tail non-stick pancake pan is greased with oil and heated over high heat. I greased with a silicone brush.
• Drain the oil in a saucepan, if it is in excess after heating, only one film should remain on the pan and put it back on the fire.
• Stir the paste (with the polish) and fill about half of the large polish (like the soup), in a pan 20-25 cm in diameter.
• Pour and rotate, bending the pan with the paste until it covers the entire bottom of the hot pan.
• When it has come off the pan (we also help it on the edges with a silicone paddle or knife, if the pan is old). The pancake turns with a wide knife, flat palette or by throwing, who can.
• Let it brown until it plays in the pan and pour it into the plate, where the endless list of sweet, salty, peppery, fruit, sausage, dairy, and all stuffings awaits you.
• If you have a new pan, with a thick bottom, maybe with a non-stick stone coating on the inside, or a special pancake pan, of good quality, there is no need to grease the pan right on each pancake. Depending on the type of pan used you can grease each pancake or only from time to time, control. A reader told me that she does not grease the pan with oil when baking, when she puts oil in the composition, but I don't know how much OIL she puts in relation to the number of eggs. I wrote above the recipe I tested, with a tablespoon of oil to 2 eggs.
Liv (e) it!



Comments:

  1. JoJozilkree

    Curiously, and the analogue is?

  2. Shonn

    Him that he knows.

  3. Standa

    Between us speaking, I would go another by.



Write a message