Pancake Batter [3 different]
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 700 watts oven
Waiting time: none
Microwave + stove cooking.
The key to success:
1 - For better results, use all-purpose flour.
2 - Add just enough liquid to get a light cream consistency.
3 - Strain pancake batter.
4 - For extra light pancakes, leave batter to rest and slightly puff for 30 minutes into a cool environment.
5 - Beat batter just before pouring it into frypan.
6 - Very lightly grease a hot frypan with oil or lard [too much fat would fry the pancake]; repeat before cooking each pancake.
7 - Quickly flip pancakes over with a spatula.
Servings: 8 pancakes
IngredientsPreparation
  • 1 cup [140 g] all-purpose flour
  • 1/4 teaspoon [1 mL] salt
  • 2 eggs
  • 5/8 cup [156 mL] water
  • 5/8 cup [156 mL] milk
  • 2 tablespoons [30 g] butter
  • Oil
Buckwheat Pancakes
  • 3/4 cup [105 g] all-purpose flour
  • 1/4 cup [60 mL] buckwheat flour
  • 1/4 teaspoon [1 mL] salt
  • 2 eggs
  • 5/8 cup [156 mL] water
  • 5/8 cup [156 mL] milk
  • 2 tablespoons [30 g] butter
  • Oil
Whole Wheat Pancakes
  • 1 cup [250 mL] whole wheat flour
  • 1/4 teaspoon [1 mL] salt
  • 2 eggs
  • 5/8 cup [156 mL] water
  • 5/8 cup [156 mL] milk
  • 2 tablespoons [30 g] butter
  • Oil
  • To quickly mix pancake batter, pour all ingredients into a blender, ending with flour and butter.
  • Mix for 1 minute; strain and leave to rest for 30 minutes,
    or
    Sift together flour or flours and salt; make a well in the center.
  • Whip eggs; beat into flour mixture along with half of water and half of milk, until smooth.
  • Mix in remaining water and remaining milk.
  • Strain pancake batter; leave to rest for 30 minutes.
  • Melt butter into a microwave oven, covered, for 30 to 45 seconds on 'MAXIMUM'; mix butter into batter.
  • Just heat a little oil into a 7-inch [18-cm] frypan; do not burn.
  • Pour in 4 tablespoons [60 mL] pancake batter, moving frypan back and forth to evenly spread mixture.
  • Cook for 2 to 3 minutes over medium heat, until lightly browned.
  • Flip pancake over and cook for 1 to 2 minutes more.
  • Slip pancake onto wax paper; repeat with remaining batter.
    or
    To shape cones: fold each pancake into forth and arrange onto a plate; lift upper part and fill as desired.
    or
    To shape rolls: garnish the center of each pancake to taste, delicately roll pancakes, or spread with more filling onto half of each pancake, fold other side over filled side and roll.