Pancakes (Pancakes) - the so-called American pancakes, one of the most popular and common dishes in the United States and Canada. Pancakes look like big fluffy pancakes. They are very easy to prepare and great for breakfast. Pancakes are served stacked on a plate and sprinkled with honey or maple syrup on top.
Classic pancakes
Ingredients:
- 450 ml of milk;
- 200 g flour;
- 50 g sugar;
- 3 tbsp. tablespoons of butter;
- 2 eggs;
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon of baking soda;
- 1/2 teaspoon of salt.
Preparation:
1. Combine all bulk recipe components in one container. In another bowl, stir in the eggs, milk and pre-melted butter. Whisk with a whisk or at low speed in a mixer or blender with a whisk attachment. Add the egg and milk mixture to the bulk ingredients, stir.
2. Heat vegetable oil in a skillet. Bake small fluffy pancakes in vegetable oil for 3 minutes on one side and 2 minutes on the other side, until a blush appears. Place in an ovenproof baking dish or high-sided baking sheet and keep in a warm oven until serving. Drizzle with sour cream, honey, jam, or add other toppings to the pancakes.
Chocolate Pancakes
Ingredients:
- 200 ml cream with 20% fat;
- 150 g flour;
- 100 g sugar;
- 2 tbsp. tablespoons of vegetable oil;
- 20 g cocoa powder;
- 3 eggs;
- 1 teaspoon of baking powder and ground ginger;
- 1/2 teaspoon of baking soda;
- 10 boxes of cardamom;
- orange peel;
- a pinch of salt.
Preparation:
1. Grind the cardamom seeds in a mortar using a special pestle or in a mechanical chopper. Stir in sifted wheat flour, baking soda, baking powder, and cocoa powder. Add chopped ginger and cardamom. In a separate container, beat the eggs and granulated sugar until a white mass is obtained using a blender with a whisk attachment or a mixer at low speed.
2. Without turning off the mixer, add cream, finely grated orange zest and salt to the mass. Toss with the dry ingredients of the recipe and beat again until smooth. At the end, add vegetable oil and a couple of tablespoons of boiling water. Preheat a skillet. Fry the fluffy pancakes on both sides. Serve with whipped cream, berry or maple syrup.
Rye flour pancakes
Ingredients:
- 65 g rye flour;
- 65 g wheat flour;
- 15 g butter;
- 200 g of kefir with a fat content of 1%;
- 1 egg;
- 2 tbsp. tablespoons of sugar;
- 1/2 teaspoon baking powder;
- 1/2 teaspoon of baking soda;
- a pinch of salt.
Preparation:
1. Sift all the flour into a bowl and add the rest of the bulk recipe ingredients. Beat the egg with kefir separately, combine with the flour mixture, mix well. Melt the butter in the microwave, stir into the dough. The consistency should resemble thick sour cream.
2. Pour the dough into a dry preheated non-stick frying pan, cook covered until bubbles appear on the surface. Flip the pancake over and fry until tender. the fire of the stove should be moderate. Place in a stack on a plate, drizzle with maple syrup and garnish with banana slices.
