Pancake batter is an old art. When man had learned to heat flat stones, probably almost immediately discovered how pleasant it is to fry pancakes on them. Nowadays, there are not many gastronomic temptations that can be compared to the smell of fried pancake batter, no matter if they are like ordinary pancakes, like oven made Yorkshire pudding or like fried dough in an old pan.
How to fry pancakes
The smell of pancakes and waffles attracts Parisians and tourists who compete to buy pancakes with sugar and lemon, filled with jam and chocolate. The pancakes with a savory filling are also popular.
The perfect French pancake - it is so thin it's impossible to toss - is relatively easy to make. All you need is a flat-bottomed pan. Thick-bottomed pans are suitable because you can make both thicker pancakes and fried dough in them. In a pan with a thin bottom, they burn.
Legend has it that one has to have a separate pan for pancakes, a separate one for an omelet and another for all kinds of fried things. The frying pan, which you use for some fried dish, successfully fulfills its role in the others as well. The secret of a good pancake lies in the batter. When you learn how to make a smooth pancake batter, you will easily start making elegant pancakes, filling Yorkshire puddings, fried sugary dough and crepes.
Basic pancake batter
Necessary products:
flour - 3.5 oz (100 g)
large egg - 1 pc.
yolk - 1 pc.
pinch of salt
milk - 1 and 1/2 cups
oil - 1 tbsp.
How to prepare:
Sift the flour and salt into a large bowl. Make a well in the middle. Break the egg in the well, add the yolk and a little milk. Using an egg whisk, mix the egg and milk and gradually whisk the batter aside, while pouring in the milk until you get a pancake batter with the consistency of whipped cream. Beat until smooth, then add the oil. Continue beating, while adding the remaining milk - the batter should reach the consistency of sour cream. Cover the bowl and set aside for 30 minutes, so that the pancakes you will fry will be much lighter.
Sweet fillings for pancakes
Fruit pancakes
Fry 4 peeled and sliced apples, pears or peaches in 25 g of butter and 2-3 tbsp. powdered sugar, so they turn light brown. Fill the pancakes and flambé with 2-3 tbsp. brandy.
Pancakes with aromatic butter
Beat 75 g powdered sugar, the juice and the peel of 1 lemon and 1 orange and 2 tbsp. Cointreau with 100 g of butter. Cool and fill the pancakes. Bake at 220 degrees for 5-6 minutes and sprinkle with 2 tbsp. Cointreau and powdered sugar. Put lumps of butter on top and serve.
Pancake wrapping
Pancakes can be wrapped in different ways. Always fill and wrap them so that the side you fried first is on the outside - it always looks better.
Pancake funnels
Fold the pancake in half. Fold the edge from the right hand to the middle of the outer edge. Continue to wrap, then open it up so that the pancake forms a cone. Fill the pancakes with spinach and ricotta cheese filling and lay them down.
Pancake triangles
Spread the chocolate and nuts filling in the middle of each pancake, then fold them in half and then in half again to form triangles.
Pancake rolls
Pour minced meat filling over the pancakes and roll them up. Garnish with parsley.
Pancake sarma
Add 1 tablespoon of shrimp filling mixed with thick fish sauce in the middle of the pancake. Fold the edges so that they meet in the center. Then wrap the top and bottom ends over them. Garnish with shrimp and parsley.
