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.