rns.recipes

yall know how to make tasty pancakes?
im clueless to be honest.

Well... Pancakes can mean a few things but it mostly means either:

1. The large thin ones you normally eat in Europe, you roll them with marmalade/sugar/butter/cinnamon or,
2. The small thick things they call pancakes in the US which you dump syrup on top

Here is a few notes on Pancakes, including a semi-short well-tested version of the flat type:

The basis:

• Milk 0.5L/2cups
• Flour 3dl/1.2cups (gluten-free if needed)
• Eggs 1-4 (depending on your taste and protein needs)
• Salt just a pinch
• Bakingpowder 1 teaspoon

If you want the small thick US version -> Add more flour and maybe a bit more bakingpowder

Flavoring:

• Sugar if often added, 1 tablespoon to 0.5dl/0.25cup
• Cinnamon about one teaspoon makes it extra delicious
• Cardamom is a nice spice to add here, I usually add about 0.5-1 teaspoon
• Lemon peal can make it very tasty
• If you want a version more inspired form the 1800th century you need to add quite a bit of nutmeg (sounds wired but tastes fantastic!)

Mixing:

IF you mix by hand:

1. First mix the dry stuff
2. Then add the milk (similar to mixing pasta dough -> Meaning: pour it in the middle and whisk only in the milk (the milk will slowly absorb all the flour and you will have no lumps... but it takes 1-2 minutes)
3. Last add the eggs

IF you have a mixer:

1. Dump it all in and mix for 1-3 minutes (up to 30 minutes, this can happen if the kids call and you forget you are making pancakes...)

Now for the frying:

A very important note before starting to fry: Make sure the pan is sizzling hot before you start adding any butter to it! (then even the first pancake will turn out good)

a) Add lots of butter
b) Add dough (about 1 dl)
IF you want it thin: Lift the pan and rotate it around to thin the batter
IF you want it thick: Leave it on the pan as it falls, you can usually fit 2-3 of the small ones on one pan
c) Flip when brown on the sides, either by spatula or by throwing off the pan and catching again on the opposite side.
REPEAT

If you do not eat them as they leave the pan, stack them on a plate in the oven set to around 70C/160F

Ratios:
I usually dump in 3-4 eggs -> more protein and more taste.
In the mixer you just pour some milk and add flour until it is the consistency you want, no need to make the measuring cups dirty!

That is about it.

Just go to the kitchen and start the experiment!

Damm, I almost forgot the most important part!

Replace some (up till half) of the milk with full cream instead... This is what will really improves the taste.

LadyInGreen wrote:

Damm, I almost forgot the most important part!

Replace some (up till half) of the milk with full cream instead... This is what will really improves the taste.

Can you provide an estimated taste improvement ratio, though?
I'd like it to be measured, not just claimed. A published harness would be nice too.

best thread on this forum lol

Now I want pancakes.

Did you make some @burger? Any left?

Mark wrote:

Did you make some @burger? Any left?

i kinda took a break from posting, ill try making them tommorrow

removed by user

LadyInGreen wrote:

Well... Pancakes can mean a few things but it mostly means either:

1. The large thin ones you normally eat in Europe, you roll them with marmalade/sugar/butter/cinnamon or,
2. The small thick things they call pancakes in the US which you dump syrup on top

Here is a few notes on Pancakes, including a semi-short well-tested version of the flat type:

The basis:

• Milk 0.5L/2cups
• Flour 3dl/1.2cups (gluten-free if needed)
• Eggs 1-4 (depending on your taste and protein needs)
• Salt just a pinch
• Bakingpowder 1 teaspoon

If you want the small thick US version -> Add more flour and maybe a bit more bakingpowder

---

Flavoring:

• Sugar if often added, 1 tablespoon to 0.5dl/0.25cup
• Cinnamon about one teaspoon makes it extra delicious
• Cardamom is a nice spice to add here, I usually add about 0.5-1 teaspoon
• Lemon peal can make it very tasty
• If you want a version more inspired form the 1800th century you need to add quite a bit of nutmeg (sounds wired but tastes fantastic!)

---

Mixing:

IF you mix by hand:

1. First mix the dry stuff
2. Then add the milk (similar to mixing pasta dough -> Meaning: pour it in the middle and whisk only in the milk (the milk will slowly absorb all the flour and you will have no lumps... but it takes 1-2 minutes)
3. Last add the eggs

IF you have a mixer:

1. Dump it all in and mix for 1-3 minutes (up to 30 minutes, this can happen if the kids call and you forget you are making pancakes...)

---

Now for the frying:

A very important note before starting to fry: Make sure the pan is sizzling hot before you start adding any butter to it! (then even the first pancake will turn out good)

a) Add lots of butter
b) Add dough (about 1 dl)
IF you want it thin: Lift the pan and rotate it around to thin the batter
IF you want it thick: Leave it on the pan as it falls, you can usually fit 2-3 of the small ones on one pan
c) Flip when brown on the sides, either by spatula or by throwing off the pan and catching again on the opposite side.
REPEAT

If you do not eat them as they leave the pan, stack them on a plate in the oven set to around 70C/160F

---

Ratios:
I usually dump in 3-4 eggs -> more protein and more taste.
In the mixer you just pour some milk and add flour until it is the consistency you want, no need to make the measuring cups dirty!

That is about it.

Just go to the kitchen and start the experiment!

thanks!!
i will try to make them
as the saying goes
"первый блин - комом"

Anonymous wrote:

best thread on this forum lol

i thought of the .recipes part of the rns.recipes, so i decided to ask for a recipe

Thanks, nice recipe!
Just cooking pork with onion and curry with natural rice for base, and will make Japanese onori rice balls with dried ruttab dates and ginger, wrapped in seaweed sheets for my daughter for school... but now I WANT PANKAKEEES! :D Oh, well...

One of these days I'll have to make entirely homemade pancakes...

Alternate pancake batter recipe:

-----------------------------------------------------------------
| 1-1/2 cups (190 g) all purpose flour  |       |               |
| 3 Tbs. (38 g) sugar                   |  mix  |               |
| 1-1/2 tsp. (7 g) baking powder        |       |               |
| 1/2 tsp. (3 g) salt                   |       |               |
|-----------------------------------------------| whisk briefly |
| 3 Tbs. (45 g) melted, unsalted butter |       |               |
| 1-1/2 cup (355 mL) milk               | whisk |               |
| 2 large eggs                          |       |               |
| 1/2 tsp. (2.5 mL) vanilla extract     |       |               |
-----------------------------------------------------------------

Source: https://www.cookingforengineers.com/recipe/47/Basic-Pancakes

im very lazy and i will probably never get to making the pancakes, but thanks, liab.