Pancake batter - basic recipe for perfect pancakes

The recipe for perfect pancake batter without lumps
Pancake batter - basic recipe for perfect pancakes

Homemade pancakes are super easy to make and are as much a part of a good Sunday breakfast for me as butter is to Nutella! Meanwhile, in the supermarket you can find a lot of ready-made mixes for pancakes, which in most cases contain preservatives and other ingredients that no one needs. Good pancakes succeed even the biggest novice cook and require only a few ingredients.

With this basic pancake batter recipe, you’ll have your pancakes in no time, bringing a smile to your face and your family’s in the morning.

  • Prep Time5 min
  • Cook Time15 min
  • Perform Time15 min
  • Total Time35 min
  • Yield10 piece
  • Serving Size2 piece (120 g)
  • Energy366 cal
  • Cuisine
    • amerikanisch
  • Course
    • Frühstück
  • Cooking Method
  • Suitable for Diet
    • vegetarian

For the pancake batter

For the pancake batter

  • 2 eggs
  • 200 ml milk
  • 200 g flour
  • 1 pinch salt
  • 1- 2 tablespoons sugar
  • 60 ml mineral water
  • clarified butter for frying

Required utensils

  • big bowl
  • Hand mixer
  • coated frying pan
  • Spatula
  • Ladle
1
First, put the eggs, salt and sugar in a bowl, whisk until creamy and slowly add the milk and mix with the egg mixture.
2
Sift flour into the mixture, stirring constantly, and mix until smooth. By sifting the flour and stirring continuously, you'll prevent lumps from forming.
3
Finally, add the mineral water and work it carefully into the dough so that the carbon dioxide does not escape too quickly. Now let the dough rest for 15 minutes so that the flour can swell.
4
Put some clarified butter in a coated pan and heat over medium heat.
5
Pour the pancake batter into the center of the pan with a ladle. Toss briefly to distribute evenly and bake for about 1 to 2 minutes until golden brown. Once bubbles start to form on the top, you can flip your pancake. Serve warm. Ready are your homemade pancakes!
Tip / Note:

For really fluffy pancakes, separate the eggs and start by mixing only the yolks into the batter. Then whip the egg whites separately and gently fold them in just before baking. It’s a bit more work, but it’s immensely worth it!

  • Nährwerte

  • 5 servings per container
  • Serving Size2 piece (120 g)
  • Amount per serving
  • Calories366
  • % Daily Value*Standard DV
  • Saturated Fat4.8 g20 g24%
  • Cholesterol95 mg300 mg31.67%
  • Total Carbohydrate71.1 g275 g25.85%
  • Dietary Fiber1.1 g28 g3.93%
  • Total Sugars42.3 g
  • Protein8 g50 g16%
  • Vitamin D (Cholecalciferol)0.67 IU800 IU0.08%
  • Calcium69.2 mg1300 mg5.32%
  • Iron0.8 mg18 mg4.44%
  • Potassium156.3 mg4700 mg3.33%
  • Vitamin A0.082 mcg900 mcg0.01%
  • Vitamin C (Ascorbic Acid)0.7 mg90 mg0.78%
  • Vitamin E (Tocopherol)0.6 IU33 IU1.82%
  • Vitamin B1 (Thiamin)0.078 mg1.2 mg6.5%
  • Vitamin B2 (Riboflavin)0.2 mg1.3 mg15.38%
  • Vitamin B12 (Cobalamine)0.581 mcg2.4 mcg24.21%
  • Phosphorus107.8 mg1250 mg8.62%
  • Iodine8.3 mcg150 mcg5.53%
  • Magnesium13.1 mg420 mg3.12%
  • Zinc0.7 mg11 mg6.36%
  • Copper0.1 mg0.9 mg11.11%
  • Manganese0.2 mg2.3 mg8.7%
  • Chloride102.2 mg2300 mg4.44%
  • Salz g6 g0%

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Pfannkuchenteig – Grundrezept für perfekte Pfannkuchen

What topping for pancakes?

Personally, I prefer the American classic with a little butter, maple syrup and some blueberries. However, pancakes are suitable for all kinds of toppings.

A few ideas for classic and creative pancakes.

  • Cinnamon and sugar
  • Nut nougat cream with banana
  • Baked apple & nut crumble
  • hot cherries
  • Strawberries and cream
  • Jam or marmalade
  • Banana, walnut and maple syrup

Blueberries and black currants are also wonderful to fold into the batter and bake with. That way, you’ll have a little fruit kick in your pancake with every bite. Simply delicious!

How to make pancake batter without lumps!

Lumps in the dough are almost always caused by adding flour to the dough too quickly and in too large quantities. To avoid lumps, sift the flour slowly into the liquid, stirring constantly. This guarantees a perfect pancake batter without lumps.

The right pan for perfect results

For your pancakes, you should always go for a high-quality coated pan. You can tell a good pan by the way it doesn’t curl when heated and your batter doesn’t flow to the edges. With cheap frying pans, the dough does not distribute evenly due to the arching and flows to the edge. This will make your pancakes already burnt in the middle, while they are still raw at the edges.

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Some manufacturers advertise their coated pans as being able to be used with metal cutlery. I strongly advise against this. Always use tools made of wood or heat-resistant plastic or silicone for turning and the like. This keeps the coating of your expensive pan intact.

Avoid baking powder in the dough

In many recipes, baking powder is found in the pancake batter. However, I would advise against this, as even small amounts have an effect on the taste. If you like fluffy pancakes, you should rather whip the egg whites separately and gently fold them into the batter just before baking. This makes them nice and fluffy – without the sharp taste of baking powder.

Can you prepare pancake batter?

Since there are raw eggs in the dough, you should make it as fresh as possible. However, if you use really fresh eggs, you can make the dough in the evening and store it airtight in the refrigerator to use in the morning. However, you will need to whip the dough again as it will settle during the time. The egg whites should be refrigerated separately and whipped and folded into the batter just before preparation.

Since pancake batter is quick and easy to prepare, I recommend you always make it fresh.

Sweet or savory? You decide!

Whether you have a sweet tooth or prefer something heartier, the recipe above is great for adapting. For the final touch to your sweet pancakes, you can add some vanilla bean paste or cinnamon to your batter. If you want to make savory pancakes, omit the sugar completely.

The heartier version is perfect for wrapping sausages in it, a classic pancake soup or hearty blinis.

Butter, vegetable oil or clarified butter?

The advantage of vegetable oil is that it can be heated comparatively high and is tasteless. This excludes aromatic olive oils or nut oils. Butter burns faster, but brings a wonderful flavor to your pancakes. For this reason, people in America like to put a stick of butter on the pancakes while they are still warm.

A good compromise is clarified butter, which you can easily make yourself or get in any supermarket. It has the typical taste of butter, but is far more heat resistant. Clarified butter is made from butter by clarifying it. In the process, the sensitive milk protein is separated from the fat.

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