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The general recipe for pancakes seems to be 100g plain flour, a pinch of salt, 1
medium sized egg and 300ml milk. Of course variations abound:
- using 115g each plain flour and caster sugar, 115g eggs, 50ml water, 3tbsp Pear Liqueur, 115ml milk
- using 115g flour, 1 tsp cinnamon, 1 medium egg, 125ml milk, 100ml cold water, 1 tbsp brandy, 1tsp sunflower oil
- using 150g plain flour, 1 tsp caster sugar, 300ml full fat milk, 2 eggs
Savoury variations have saffron infused in the milk or using a mix of flours (whole grain, buckwheat or maize) . The addition of Calvados or Cointreau to the batter adds a subtle flavour. All recipes require resting for 30 minutes before using. The addition of fruit to the mix is another option; such as the Blueberry Pancakes pictured from the Epicurean I am going to use the bottom combination of ingredients (as listed above) and serve with a walnut cream and butterscotch sauce.
Any other delicious variations we can try?
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2-28-2006 @10:39AM L said... These Pumpkin Pie Pancakes are delicious:
http://decentcontent.com/index.php/decenttaste/by-lara/seasonal-morsels-thanksgiving-feast-part-3/
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2-28-2006 @11:28AM Ryan said... I can't believe you think you can get away with mentioning Fat Tuesday foods withoug mentioning the paczki!
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2-28-2006 @11:36AM Andrew said... What on earth are paczki??
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2-28-2006 @11:58AM Buck Q. Fitch said... Why do they have to rest for 30 minutes? Aren't pancakes supposed to be fluffy and full of air?
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2-28-2006 @12:40PM Andrew said... These pancakes are not thick and fluffy (unlike the picture) these are thin, thin, thin! And wonderfully crispy round the edge.
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2-28-2006 @1:48PM Brian said... I suggest any small chocolate candies like M&Ms, Kissables, etc.
Brian
http://candyaddict.com
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2-28-2006 @1:53PM McAuliflower said... I really like my apple spice pancakes with pomegranate syrup:
http://www.browniepointsblog.com/2006/02/18/apple-spice-pancakes/
Another nice variation is grinding up one whole vanilla bean with your flour for a nice speckled vanilla pancake.
Most pancake recipes are quickbreads that rely on baking soda or powder for their levening action. Resting the dough gives this process a head start.Your levenings will get a second boost fromt he applied heat of the griddle. Resting your dough also works well when not overmixing to allow saturation of the flour granules.
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