3 recipes to try for the most perfect pancakes ever!
published on 12 August, 2019 at 11:27
1. Pineapple upside down pancakes
INGREDIENTS
2 eggs
50g sugar
130g flour
60ml pineapple syrup
baking powder
20/30g honey
powdered sugar
METHOD
1. Mix eggs with sugar, then add honey, baking powder, pineapple syrup and flour.
2. Whisk until batter becomes smooth.
3. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
4. Pour the pancakes batter on the pineapple slice.
5. Cook 5 minutes for side.
6. Add powdered sugar.
2 eggs
50g sugar
130g flour
60ml pineapple syrup
baking powder
20/30g honey
powdered sugar
METHOD
1. Mix eggs with sugar, then add honey, baking powder, pineapple syrup and flour.
2. Whisk until batter becomes smooth.
3. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
4. Pour the pancakes batter on the pineapple slice.
5. Cook 5 minutes for side.
6. Add powdered sugar.
2. Fluffy pancakes
INGREDIENTS
2 cups flour;
2 tbsp baking powder;
2 cups warm milk;
3 egg yolks;
½ cup butter, melted;
2 egg whites;
2/3 cups sugar;
butter, syrup, fruits for serving.
2 cups flour;
2 tbsp baking powder;
2 cups warm milk;
3 egg yolks;
½ cup butter, melted;
2 egg whites;
2/3 cups sugar;
butter, syrup, fruits for serving.
METHOD
- Mix flour with baking powder. Separately whisk egg yolks, butter and sugar. Add milk and whisk again.
- Using mixer, beat egg whites until stiff peaks form.
- Combine wet and dry ingredients until smooth batter forms. Fold fluffy egg whites in.
- Brush small pancake pan with a little bit of vegetable oil. Pour 1 cup of pancake batter in, cover the pan and place over low heat until cooked through (about 7-10 minutes). Repeat with leftover batter.
- Serve with a piece of butter, fresh berries and drizzle with syrup.
3. Pancake cake
INGREDIENTS
For the batter:
2 eggs
salt
70g sugar
2 vegetable oil
200g flour
250ml milk
1 tsp baking powder
hazelnut spread, as needed
for the cream filling:
200g mascarpone cheese
hazelnut spread
METHOD
1. Prepare the batter by beating together the eggs, salt, sugar and oil. Add the flour and milk. Lastly, add the yeast.
2. Make 6 pancakes, that are all the same size, and let them cool.
3. Stack them up alternating them with a layer of hazelnut spread.
4. Cover it with the mascarpone cream and garnish with some chopped almonds.
5. Refrigerate for 60 minutes before serving.
For the batter:
2 eggs
salt
70g sugar
2 vegetable oil
200g flour
250ml milk
1 tsp baking powder
hazelnut spread, as needed
for the cream filling:
200g mascarpone cheese
hazelnut spread
METHOD
1. Prepare the batter by beating together the eggs, salt, sugar and oil. Add the flour and milk. Lastly, add the yeast.
2. Make 6 pancakes, that are all the same size, and let them cool.
3. Stack them up alternating them with a layer of hazelnut spread.
4. Cover it with the mascarpone cream and garnish with some chopped almonds.
5. Refrigerate for 60 minutes before serving.
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