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Traditional pancakes recipe

Traditional pancakes recipe


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  • Recipes
  • Dish type
  • Pancakes

Fluffy, fall-apart-in-your-mouth goodness. Keep the finished pancakes in the oven on low while you finish cooking the rest.

25 people made this

IngredientsServes: 4

  • 250g plain flour
  • 1 rounded tablespoon bicarbonate of soda
  • 6 large eggs, separated
  • 300ml milk
  • 2 tablespoons melted butter

MethodPrep:10min ›Cook:15min ›Extra time:30min preserving › Ready in:55min

  1. Mix together flour and bicarb. Drop in egg yolks and mix while adding milk. Mix till smooth. Let sit for between 30-60 minutes (go back to bed in the meantime!).
  2. Beat egg whites with an electric mixer till stiff. Add a spoonful of egg whites to the yolk/flour mixture and stir gently. Add the melted butter in a thin stream, still stirring. Fold in the remaining egg whites ever-so-gently, mixing until just combined.
  3. Heat a non-stick pan or swipe a butter-soaked kitchen paper over a regular pan. Drop the desired sized portions on heated pan. Turn when little air bubbles burst on the uncooked side. Cook for about 5 seconds on the other side - DON'T press with the spatula...this would keep them from rising so beautifully.

Pancake how-to

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Reviews & ratingsAverage global rating:(17)

Reviews in English (4)

Lovely! I find it hard to make little pancakes properly! These turned out perfect. Maybe i have a sweet tooth as i had to add a little extra sugar! But loved them. Try them with nutmeg too!-28 Oct 2011

I made these just as the recipe read, and they were very light and fluffy-loved them.-06 Feb 2013

by K122Y

Bit too eggy. Could have done with one/two less eggs. Nice and fluffy. May be better with sugar and lemon as a topping as there is no sugar in the recipe.-18 Oct 2009(Review from this site AU | NZ)


Perfect pancakes recipe

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.


Traditional English Pancakes

Shrove Tuesday, or pancake day in the UK and Ireland, is the day for eating English-style pancakes. The holiday is the equivalent of Mardi Gras, the day before Ash Wednesday, which leads to the 40-day Lenten period of food abstinence according to Catholic and some Protestant church law. A good use for the eggs, milk, and butter people used to give up on Lent, these pancakes are closer to crepes than they are to American fluffy pancakes, the main difference being the lack of a leavening agent. The custom of eating pancakes continues today. Even though strict adherence to certain food abstinence during Lent is rare nowadays, it's not uncommon to see British families eat many of these pancakes on pancake day.

Making these pancakes is quick, easy, and cheap, and because they're thinner than American pancakes, people usually eat more than one. Prepare plenty and serve with your favorite jellies, preserves, fresh fruit, powdered sugar, or the traditional way, with sugar and a squeeze of lemon juice.


Are Pancakes Eaten in Mexico

We call them “hot cakes”. But said with a Mexican accent, of course. Hehe

Growing up my parents would super treat us to hot cakes con cajeta. The creamy milk caramel sauce gives them a delicious touch, you must try it sometime. In fact also give it a try with some crepes. Heavenly!

So while the pancakes I’m sharing with you are neither your typical American pancake, nor Mexican hot cakes, they are one of my most favorite breakfasts. Specially when I want a special morning treat, these feel like such a treat.


  • 15 fl. oz./450 mL buttermilk
  • 2 oz./55 g unsalted butter
  • 10 oz./275 g flour (all-purpose/plain)
  • 3 oz./75 g sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. vinegar
  • 2 eggs (beaten)

Gently warm the buttermilk in a saucepan. Stir in the butter and stir over a low heat until melted. Take care not to boil the buttermilk.

Put the flour into a bowl and gradually pour the buttermilk and butter into the flour and beat well to create a thick batter. Leave the batter mixture to stand for at least 30 minutes but up to an hour or two if possible.

Stir the sugar, baking soda, salt, and vinegar into the beaten eggs.

Add this mixture to the flour and milk mixture and beat well to form a smooth, lump-free batter.

Heavily grease an iron griddle, hot-stone, or heavy-based frying pan and heat until hot but not smoking.

Drop the batter, a generous tablespoon one at a time, onto the heated griddle and bake for a few minutes over a moderate heat until golden brown.

Flip the pancake over and cook on the other side.

Once cooked, wrap the pancakes in a thick tea towel to keep them warm. Continue as above until all the batter is used up and all the pancakes cooked. Do not let the pancakes go cold.


Moroccan pancakes – Baghrir

Makes about 15 12 cm (5 inch) pancakes

INGREDIENTS

  • 250 gr of fine semolina
  • 4 tablespoons plain flour (40 gr)
  • 2 tablespoons caster sugar
  • 1 heaped teaspoon active dry yeast
  • ½ teaspoon salt
  • 500 ml warm water
  • 2 teaspoons baking powder

METHOD

• In a blender insert the semolina, flour, sugar, yeast and salt. Add the warm water and blend until there are no lumps and the batter is smooth.

If you don’t have a blender place all the ingredients in a large bowl and use an electric whisk instead of a blender.

• Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow the yeast to proof and blend again for a few seconds.

• Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes, otherwise you won’t get many holes on your pancakes.

• Place a small amount of batter (as you would for any pancake) and leave the pancake until it dries out. As soon as you place the batter on the pan, the batter should start bubbling and drying out. Once the baghrir is no longer wet (it takes about a minute), it will mean that it is cooked. The baghrirs are cooked only on one side. Never flip them while baking them as you will loose the holes.

• Repeat until you've used all the batter.

• Don’t pile up your Moroccan pancakes while they are still hot, as they will stick to each other. If you want to pile them when they are hot, separate them with a tissue.

• Serve hot and top your baghrirs with anything yummy, pretty much like with any other pancake!

Notes

• The traditional topping for baghrir in Morocco is melted honey and butter syrup. To make the syrup, heat equal portions of honey and butter until melted. You could also add some drops of orange blossom water to the syrup.

• Warm water in this recipe means water that is warmer than room temperature but not hot.

• If no bubbles start popping when baking the pancakes, it is most likely that the batter is too thick and/or that the batter hasn’t proved long enough. In that case, add a couple of tablespoons of warm water and leave the batter to proof for an extra 15 minutes.


  1. use nonstick pan for making pancakes for best results.
  2. Add melted butter or oil into the pancake batter for perfect texture.
  3. You can melt some butter in the cast iron pan before making pancakes for best result.
  4. For nonstick pan you don’t need to add any oil or butter.
  5. Make sure the pan is not super hot. It has to be always on medium high heat for perfect colour.
  6. Once the batter is poured into the pan, don’t spread the pancake. Just add ladleful of batter in and leave it cook.
  7. Flip the pancakes only when you see bubbles appear on top.
  8. Adding extra baking powder makes pancakes fluffy.
  9. Thick batter makes fluffy pancakes. So add milk accordingly.

  • Pancake batter can be made few hours in advance.
  • Cooked pancakes store well in fridge and freezer.
  • Pancakes are best served with maple syrup and honey or any fruit preserves.

SERVING SUGGESTIONS

You can serve pancakes with

STORAGE & MEAL PREP

Cooked pancakes can be stored in fridge for 4 to 5 days. You can store cooked pancakes in freezer for upto a month. Warm them in microwave for few seconds.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.


Traditional Pancakes

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 10 - 12 pancakes 1 x

Description

Traditional All American basic fluffy breakfast pan cake recipe from scratch. Make your weekend breakfast / brunch special.

Ingredients

Please use correct cup measurements

1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml

  • 1 cup whole milk
  • 2 – 3 tablespoon Fresh lemon juice
  • 1 Egg
  • 1 cup All-purpose flour (Maida)
  • 3 tablespoons Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • pinch of Salt
  • 1 tablespoon Butter or vegetable oil

Instructions

  1. In a small bowl, combine the milk and lemon juice and set aside for 5 minutes to thicken. Add the egg, stirring it gently to break the yolk.
  2. Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Set aside.
  3. Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes.
  4. Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
  5. Using a ¼ cup measure, drop pancake batter into the pan. Flip when bubbles appear.
  6. Cook for another minute, then remove the pancakes and serve. Top with butter and maple syrup, as desired.

Notes

Recipe Source : Adapted from Warren Brown

Did you make this recipe?

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

Wow yummy my children just loved it.

Hi Kannama: Thank you for this recipe- have you tried making this with whole wheat flour? I would love to see if you have tried or suggest any modifications?

I havent tried this recipe with WWF. WIll post a WWF recipe soon!

Hi, This works with atta instead of maida?

No. you wont get the same results.

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.

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Recipe

Ingredients:

  • 500 mL (2 ¼ cups) milk
  • 3 eggs
  • 280g (2 cups) flour
  • 1-2 tbsp. sugar
  • 1 tsp. salt
  • 3 tbsp. vegetable or sunflower oil
  • 1-2 tbsp. butter, depending on preference
  • Crack the eggs into a bowl.
  • Add sugar (1 tbsp. for savory pancakes, 2 for sweet) and salt.
  • Mix gently with a whisk until integrated.
  • Add 200 mL (3/4 cup) milk and stir.
  • Add flour and mix until batter is formed.
  • Add remaining milk and stir until integrated.
  • Add the oil and stir.
  • Let the batter sit for 20 minutes.

Heat up your skillet and add a bit of oil to it. Pour the batter into the pan (max. 1 ladle) and quickly tilt the skillet from side to side, forming an even circle. When the sides of the pancake start to look dry and a bit golden, flip the pancake over with a thin spatula. Wait for the same length of time, or slightly less, then flip the pancake onto a large plate and spread a pat of butter on top. You can either fold the pancake over or keep them all in a flat stack. To keep them warm, keep them in a slightly warmed oven. Serve warm.


Aebleskiver Variations

As with any beloved family recipe that was brought over from the Old World, there are many different variations. Each family probably makes aebleskiver their own way.

This recipe is for traditional, unfilled aebleskiver.

If you want to add filling, you certainly can. Add a scant teaspoon of fruit preserves or Nutella after you’ve filled the aebleskiver pan with batter, and before you turn the aebleskiver to cook on the other side.



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