PANCAKE POURER RECIPES
POURING BATTER FOR TRADITIONAL PANCAKES RECIPE - FOOD.COM
Make and share this Pouring Batter for Traditional Pancakes recipe from Food.com.
Total Time 12 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.
- Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.
- Beat well and add remaining liquid.
- For each pancake -- melt a small piece of fat in the frying pan. When it begins to smoke, stir the batter and place approximately 2 tablespoons in the pan.
- When golden brown underneath, turn and cook other side.
- Turn out on sugared paper, sprinkle with sugar and lemon juice and roll up.
- Pancakes keep well in the freezer, excellent for savoury pancakes in a hurry, especially when you've got left over dinner to put in the middle of them. Top with a cheese sauce and bake until bubbling hot. YUMMO!
Nutrition Facts : Calories 196.3, FatContent 12, SaturatedFatContent 5.9, CholesterolContent 51.2, SodiumContent 57.8, CarbohydrateContent 17.2, FiberContent 0.5, SugarContent 0.1, ProteinContent 4.5
PERFECT PANCAKES RECIPE | BBC GOOD FOOD
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
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