As of: February 16, 2024 12:46 p.m
Whether sweet with fruit, savory with ham and vegetables or vegan without eggs and milk: pancakes are not only popular with children. How do they get particularly fluffy? Preparation tips and recipe ideas.
Pancakes are a classic of quick and inexpensive cuisine. Most of the main ingredients, eggs, milk and flour, are already in the house and the preparation is also easy. After a few minutes in the pan, the egg dish is ready.
Basic ingredients and preparation
When preparing the dough, you need around 200 grams of flour, three eggs, 200 milliliters of milk and a pinch of salt for six to eight pancakes. If you like it sweet, add a tablespoon or two of sugar. It is best to mix the ingredients with a hand mixer, gradually sifting in the flour so that no lumps form.
This makes pancakes particularly fluffy
A splash of mineral water in the dough ensures that the pancakes are nice and fluffy.
The dough becomes nice and light if you separate the eggs, beat the egg whites and only add them to the mixture at the end. For a particularly fluffy dough, you can replace some of the milk with sparkling mineral water. Then fry the pancakes in portions in butter or vegetable oil in a coated pan over medium heat.
Flipping pancakes: This is how it works
As soon as the pancake separates easily from the bottom of the pan, you can turn it over. For small pans, a wide spatula is usually sufficient. The well-known trick in which the pancake is thrown out of the pan into the air and caught again rarely works without an accident. It’s easier if you first carefully remove the pancake from the bottom of the pan, put a suitable lid on it and then turn the pan and lid over with a swing. Then carefully slide the pancake back into the pan.
Pancakes without eggs
If you don’t want to use eggs in pancakes, you can add baking powder to the dough – about half a packet for six to eight portions. For a purely vegan version, the cow’s milk can be replaced with a plant-based drink, such as oat or almond drink.
Sweet variations of pancakes and crepes
Sweet pancakes with sugar and cinnamon or applesauce are particularly popular with children. If you like, you can cut apples into thin slices, mix them into the dough and fry them. The well-known French variant of pancakes are crepes. The dough is a little thinner – so they can be baked particularly thin. This works best with a special crepe pan, but with a little practice it can also work with a normal pan.
Served with cream, ice cream and fresh fruits such as raspberries, mango or bananas, pancakes and crepes are a delicious dessert. Compote or a shot of liqueur also go very well. Children love them with chocolate sauce or nut nougat cream. Crêpes Suzette with caramelized orange fillets and orange liqueur are well known.
Further information
Thin crepes flambéed with orange liqueur: the classic is a great end to a menu. Recipe
What a dessert! Red jelly, chocolate ice cream in pancakes, eggnog vanilla sauce and cream form a delicious combination. Recipe
Vegetables, cheese, ham: ideas for savory pancakes
Both crepes and pancakes taste great in savory versions with vegetables, cheese or meat. Depending on your taste, you can either fill the finished pancakes, top them or add the savory ingredients into the dough. This works very well, for example, with grated carrots, zucchini or finely sliced cooked ham.
Alternatively, fry vegetables or meat in a separate pan – for example onions, peppers and spinach leaves – then fill pancakes or crepes with them and roll them up. If you like, add cubes of feta or grate hearty cheese over it. It is delicious and hearty with fried mushrooms and bacon or North Sea crabs. A French classic are Breton galettes, which are made with buckwheat flour and traditionally topped with ham, egg and cheese.
Further information
With vegetables and the delicious sauce, the pancake becomes a full-fledged dish. Delicious and quick to make. Recipe
A delicious spring-like starter: Rainer Sass serves the crepes with steamed carrots, pesto and yoghurt dip. Recipe
Tarik Rose spreads cream cheese on the buckwheat pancakes, tops them with the fried sticks and rolls them up. Recipe
Pancakes: The American version
The typical American pancakes are usually thicker and smaller than crepes or pancakes. They are traditionally served with maple syrup. The batter is thicker and also contains baking powder, which makes the pancakes rise easily. If you want the pancakes to be completely round and the same size, you can buy a pancake pan with several indentations in the bottom of the pan. Special pancake makers are also available in stores.
Further information
These fluffy pancakes with fresh and dried blueberries are high in fiber and are a sweet filler. Recipe
Meltem Kaptans pancakes look like American pancakes, are hearty and fluffy. Be sure to serve warm! Recipe
Kaiserschmarrn: From the oven or pan to the table
Kaiserschmarrn is a classic of Austrian cuisine, which is also made from eggs, flour and milk. For a good result, the egg whites should definitely be beaten until stiff. Depending on your taste, add raisins. Pour the dough into an ovenproof pan and fry on the bottom for a few minutes until golden brown. Then the Schmarrn goes into the oven preheated to around 180 degrees to finish baking. Then remove, sprinkle with powdered sugar and tear into bite-sized pieces. Tip: If you don’t want to heat up the oven, you can also finish baking the Schmarrn in the pan. Then it’s best to cut it into quarters in the pan and turn it carefully.
Further information
Tarik Rose prepares the classic dessert with maple syrup and birch sugar instead of classic sugar. Recipe
To make the dough nice and light, Johann Lafer folds in stiffly beaten egg whites. He bakes the Schmarrn in the oven. Recipe
This topic in the program:
October 23, 2022 | 4:00 p.m