Pancakes, crêpe, “Pfannkuchen”… The names of the same dish can differ considerably. What is meant by this delicacy, which probably awakens childhood memories in most people, is a thin pancake baked in a pan. With a few little tricks, the batter is also guaranteed not to clump, I promise!
The basic ingredients in this recipe are eggs, flour and milk. For sweet pancakes, you can refine the batter with a little vanilla sugar, while herbs are great for a savory version. Otherwise, the pancakes are also a pleasure in neutral – so you can topping them afterwards according to your taste.
The procedure is very simple: mix everything in a bowl and make a batter. But here it happens that the flour clumps and the pancakes are later ‘bulging’. But this does not have to be! Similar to cooking a béchamel sauce, the flour must be added slowly to the wet ingredients. To do this, start with the eggs, mixing them with only a portion of the flour until a smooth batter is formed. Only then add the rest of the flour and beat again properly. The same principle applies to the milk.
Now the pancakes just need to be baked. I recommend here a coated pan, because here nothing can stick. Add a little oil or butter and you are ready to eat. The brave turn the pancakes of course without any tools with a deft movement of the wrist. For all normal mortals: A spatula does the trick.
Have fun cooking the pancakes!
- 200 g flour
- 3 eggs
- 350 ml milk
- 1 pinch of salt
- Gradually mix the flour with the eggs until smooth. Then add the milk also in parts.
- Let rest covered for 30 minutes.
- Fry in a lightly oiled, coated pan for a few minutes on both sides.