Briefly to the old debates before any misunderstandings arise. To the east you make pancakes . So the doughy flatbreads that are baked in the pan. Pancakes, on the other hand, are yeast pastries fried in a pan – many also known as donuts or donuts. – End of language excursion.
In terms of egg cake technology, I was already very experimental. I had creations made from oat bran instead of flour, with curd cheese, without milk, super thin or in thick pancake format. They were all delicious. But not a single recipe gave me that homely feeling. My grandma often made pancakes for me. They were thick, doughy, golden brown and always really crispy on the edges- which of course was also due to a perhaps too generous portion of fat. After two of these pancakes you were fed up and happy. After all my pancake attempts, I used my grandmother’s recipe and have been making pancakes ever since. Because it works every time and, above all, it tastes every time. And because the recipe is so great because of its simplicity, we now offer pancakes at least twice a month.
So what makes granny’s pancakes so special? The raw dough is quite liquid, so it can be spread and turned over in the pan. The pancakes are really good with baking powder and extra whipped egg whites. The doughy consistency makes them very nutritious and filling . And depending on your preference, you can bake them really nice and crispy.
Because I always have different flours around and are used up every now and then, I have already prepared this recipe with normal wheat flour, spelled flour and rye flour . Each flour gives the pancakes a special note, which makes them tasty to combine with both sweet and savory toppings. This is also because the recipe works completely without sugar. Pure wheat flour already brings a certain taste sweetness, spelled and rye flour make the pancakes rather nutty, although spelled flour is a bit milder in taste (that’s why my favorite). At this point you should note the different quantities. The higher the number of types , the more economical use as these flours draw a lot of liquid to swell.
Even if a simple pancake recipe may seem too boring and simple for a “fancy” food blog, I think it is important to always have such recipes ready. The search for the simplest recipes is often the hardest. There are so many different variations of pancakes in particular. More eggs here, more milk. Sure, something edible always comes out in the end. I can assure you that your search for the best ever-successful pancake has ended. Because they offer a perfect basis for a large number of possible variations.
The classic apple sauce (still my favorite) goes well with this , but also other fruit sauces that you can quickly make yourself. If you like it more hearty, you can prepare wraps with cheese and ham . Cream cheese and fresh herbs refine your pancakes. Pancakes filled with cheese are also highly recommended and, when folded, are briefly fried in the pan until the cheese has melted. If you like it more exclusive, you can put salmon and horseradish in your pancake rolls or a sweet mango mustard sauce .
If you want it even more Instagram-worthy, you can incorporate aromatic spices such as cinnamon or cardamom into the dough . Thin apple slices, which are placed in the pan when baking, are very decorative. If you like: sprinkle raisins over it. The honey-nut combination is also very tasty . For the Italian fans among you, dried tomatoes and basil also fit into the dough.
If you can’t make all the pancakes at once, which can happen, you can easily keep them in the fridge for a few days and, for example, eat them with the suggested ingredients as a hearty snack.
There are endless possibilities to expand this classic recipe. It actually makes it a little bit special, doesn’t it?
- 350 g Flour
- 5 eggs
- 100 g sugar
- 2 packets vanilla sugar
- 250 ml milk
- 1 Msp salt
- 1 Msp baking powder
- Beat the eggs, sugar and vanilla sugar until fluffy, stir in the milk. Mix salt, baking powder and flour and gradually stir in with the mixer. The dough should be so fluid that it flows well. Possibly. with some more milk. Melt generously Palmin in a coated pan.
- Add a ladle of the dough to the hot fat for each pancake. If the surface fades and the underside tans slightly. Serve immediately. They taste very good with apple or cream or Nutella or jam or without everything.
- If you can get them very thin (I prefer them thick), you can spread them thinly, roll them and cut them into slices of about 1-2 cm with a sharp knife. 3 slices of ice cream looks great.
Amount Per Serving:Calories: 249Total Fat: 1gSodium: 253mgProtein: 6g