Wednesday, 31 August 2016

Pancakes

Variety of Pancakes
FROM VARIOUS CULINARY GROUPS

Fluffy American Pancakes
- 135g plain flour (I use self-raising for fluffier pancakes)
- 1 tsp baking powder
- ½ tsp salt (I omit If using salted butter)
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) plus extra for cooking
1. Sift flour, baking powder, salt and sugar into a large bowl. In a separate jug, lightly whisk together the milk and egg, then whisk in melted butter.
2. Pour milk mixture into flour mixture and, using a fork, beat until you have a smooth batter. Let batter stand for a few minutes.
3. Cook over a medium heat. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over.


Oreo Pancakes
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons oil
1 large egg
12 oreo cookies crushed roughly
Method:
Whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, oil and egg. Add dry ingredients to milk mixture; whisk until just combined. Fold in roughly crushed oreos.
Heat a large skillet grease with baking spray or oil.
For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet.


Eggless Pancakes
1cup ‎flour
1tablespoon sugar‎
2teaspoons baking powder
1cup milk
3‎tablespoon oil
1tablespoon water
1teaspoon vanilla essence
Mix dry ingredients together, mix wet ingredients together combine the two mixtures. Cook on non-stick pan. About 2 scoops per pancake. When one side bubbles turn over.
divided batter and added colours before cooking

Milk Tart Pancakes:
For the crepes/pancakes
1 cup flour
1 / 2tsp salt
2 xl eggs and 1 tsp vanilla
150ml water
200ml milk and 1 T melted butter
Liquidise together or whisk well with braun whisk.
Set aside for an hour

Filling:
750ml milk
1T butter
1 / 3 cup maizena
1 T flour
1 egg
3/4 cup sugar
1 tsp vanilla essence
Whisk everything together in a saucepan over a med heat until thick. There must be no raw maizena or flour taste so cook well. Take care not to burn it. Add 1 / 4tsp salt. Set aside.
To assemble:
Fry crepes in a small non stick heavy based pan. Use a little batter at a time as the crepes must be light and very thin.
Once all are cooked fill with milk tart filling. About 2 generous Tblsp in each one. Roll up. Sprinkle with cinnamon .

Pancakes -
stays soft even when cold

Makes 15

125ml oil
250ml milk
250ml water
2 eggs
125ml vinegar- white or brown
500ml cake flour
10ml baking powder
2ml salt

Method :

Mix wet ingredients & beat well.  Set aside
Sift dry ingredients.
Add wet ingredients to dry ingredients.
Whisk by hand or in Kenwood.
Rest for 15min.
Fry 60ml  batter in a medium sized non stick pan.
When bubbles appear turn over.
Layer with sugar so it doesn't stick.
     BEST EVER PANCAKES! !!
*Pancakes/Crepes*
Servings: 8-10 Large Pancakes



Ingredients
1 and 1/2 cup milk
2 Eggs
1 Cup Cake Flour
Pinch of Salt
1 teaspoon Baking Powder
3 Tablespoon Sugar
1 Tablespoon Melted Butter

Method

* Whisk well the milk and eggs
* Add the sugar and continue whisking
* Add the Sifted dry Ingredients and whisk well to break up lumps
* Lastly whisk in the melted butter until a smooth batter forms

*TIPS BY FOODEVA MARSAY*
*Pour pancake batter from a Spouted Vessel, like a Jug, for easier pouring onto pan.
* Fry on a lightly greased pan until browned on both sides.

Serving Option for Pancake Cake :
* When all the pancakes are ready, stack together using 1-2 Teaspoon Nutella, heated gently to make spreading easier.
* decorate with fresh fruits, I used Strawberries and Banana, drizzled with a little more Nutella and a dusting of Icing Sugar.
*KINDLY SHARE MY RECIPES AS POSTED HERE, Shukran/Thank You*


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