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Recipe for the best pancakes

Do you want to have the pancakes of our chefs from Chefparade? No wonder! They're a versatile ace up your sleeve - a great breakfast and a quick dessert when your diners are craving something sweet (or a hungry visitor). Whether you fill them with fruit, chocolate, fresh cheese or just what you find in the fridge, you can't go wrong with this recipe.

Ingredients
  • 125 g plain flour
  • 2 eggs
  • 300 ml milk
  • quarter teaspoon salt
  • butter for frying

crepes
Procedure
  1. V bowls mix the flour, salt and possibly sugar. In another bowl, whisk the eggs with the milk.
  2. Gradually add the liquid ingredients to the flour and whisk with a whiskuntil a smooth, lump-free dough forms. The ideal dough should be about the consistency of heavy cream.
  3. Cover the dough and let it rest in the fridge, at least 15-30 minutes, but overnight or longer, it will keep for up to 24 hours.
  4. Heat a frying pan over high heat. As soon as you place your palm about 5 cm above the pan and the heat is radiating from it, it's time for the first pancake.
  5. Add a teaspoon of butter to the pan and reduce the heat to medium.
  6. Mix the dough lightly and scoop pour into the pan. Immediately tilt the pan from side to side to spread the batter evenly across the bottom. If the batter is thin enough, it will spill easily.
  7. Once the top of the pancake has dried and the bubbles that have formed in it have popped, it's a good time to flip it. With a light frying pan this is easily done by flipping it over, but if you are frying on a heavy cast iron or steel pan, preferably underneath the pancake and flip with a turner.
  8. Let the pancake turn golden brown on the other side and remove from the pan. If there is any burnt batter left on the pan, wipe it with a paper towel, add a little butter and repeat the process until you have worked all the batter.
  9. Immediately spread the finished pancakes with the filling or put them on a plate and keep warm - either in a slightly preheated oven (60-70 °C) or on a warm stove. If they are warm, the filling will spread better and, of course, they will taste better.
  10. The finished pancakes can be wrapped in rolls, folded into triangles or made into a pancake cake.


Best pancake pans according to customer reviews

recept na palacinky
Tips & Tricks
How to prepare delicious pancakes
  • If you are sure to fill the pancakes with a sweet filling, then you can add one tablespoon of sugar. But be aware that such a batter will turn golden faster, but it will also burn more easily.
  • If you are going to make pancakes with a salty filling, then you can prepare them in salted butter, or you can add a pinch of salts more or you can add herbs to it.
  • Pancakes can also be prepared in lard or oil or on non-stick pans completely fat-free. But remember that the butter gives them the true "French crepes" taste.
  • Use clarified butter, as it does not burn, unlike regular butter.
  • It is said that the first pancake never goes wrong, it burns or tears when flipped. Often this is due to the pan not being hot enough. This can be avoided by using a little more fat for the first frying. But then the pancake will be too greasy, so again not ideal. So don't make a wrinkle out of the first pancake, but if the second one tears and you can't flip it, then the problem is probably the consistency of the batter, so try to save it by adding an egg.
  • If you like extra thin pancakes, add a little more milk to the batter than the recipe calls for.
  • If you have made more pancakes than you use, put them in the plate, let them cool, cover and store in the fridge. They will keep for up to 3 days. The finished pancakes can also be frozen.


Everything that comes in handy for making pancakes

Video instructions
How to prepare pancakes
Become a master at making pancakes that everyone who tastes them will love.

Our tip
Read also
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jak vybrat panev
How to choose the right pan (not only for pancakes)
Choosing the right pan is the key to perfect pancakes - we'll tell you how to do it!
FAQ
The most frequently asked question
Why are my pancakes tearing or sticking to the pan?
If the pancakes tear, the batter may be too runny - try adding a little flour. If they stick to the pan, the problem may be that the pan is not hot enough or there is not enough fat. Use a good quality non-stick frying pan and brush it lightly with butter or oil before each pancake.
What is the best recipe for pancakes without milk?
Milk can easily be replaced with plant-based alternatives (e.g. oat, almond or soya milk). Or you can just use water - the pancakes will be lighter but still tasty. Just mix 200 g plain flour, 2 eggs, 300 ml water, a pinch of salt and a tablespoon of oil.
How to properly flip pancakes so they don't fall apart?
After pouring the batter into the pan, wait until the edges begin to separate and the surface is no longer liquid. Then use a wide spatula and flip the pancake quickly and smoothly. If you're feeling brave, you can also try throwing it - a sharp but gentle flick of the wrist is all you need!
How long to let the pancake batter rest before frying?
Ideally at least 15-30 minutes. The rest will allow the flour to absorb the liquid and the dough will get a better consistency. If you are in a hurry, you can fry immediately, but if you have time, leave the batter in the fridge for an hour or overnight - the result will be softer pancakes.
How to make pancakes to make them fluffy?
The key to fluffy pancakes is adding a leavening agent such as baking powder or baking soda. Another trick is to let the batter rest for a while (at least 15 minutes), and don't overwork the batter by stirring it while frying - the less you stir it, the fluffier it will be.