Un articol in engleza despre cum se fac clatite
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Flour: Use all-purpose flour, whole wheat flour, or a combination of the two. For gluten-free pancakes, use your favorite gluten-free flour blend or try buckwheat flour. Here is our buckwheat pancake recipe for reference.
Sugar: We use granulated sugar, but other sugars like coconut sugar, raw sugar, or brown sugar will work in the recipe.
Baking Powder: It is the baking powder that makes these pancakes light and fluffy. If you’d like to make pancakes without baking powder, I have shared tips for using baking soda in the frequently asked questions below.
Salt: We like to use 1/2 teaspoon of fine salt. It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, consider reducing the salt to 1/4 teaspoon.
Milk: Whole milk, reduced-fat, and even skim milk will work in this recipe. For dairy-free pancakes, substitute non-dairy milk (like unsweetened almond milk or homemade oat milk). I’ve also used orange juice in place of the milk before and it worked nicely. If you’d like to use buttermilk, take a look at our recipe for Buttermilk Pancakes.
Melted Butter: You can’t beat the taste of butter for this, but if you need a plant-based option, melted coconut oil or melted plant-based butter work, too. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, reduce the amount of salt by 1/4 teaspoon.
Răspuns:
Ingredient:
3 eggs;
300 g of flour;
300 ml de lapte;
250-300 ml of mineral water;
3 tablespoons melted butter (optional);
1 pinch of salt;
optional: 1-3 (maximum) tablespoons sugar or to taste;
Flavors: 1 teaspoon vanilla extract or a sachet of vanilla sugar and, if you like, a little grated lemon peel. Flavors are added only if you want to make sweet pancakes;
about 50 ml of frying oil;
Mineral water or milk can be replaced with plain water, but pancakes will not be as fluffy.
A pan suitable for preparing pancakes has a long tail and the side walls are not very high. You need to make sure that it does not "catch" the dough. Modern Teflon pans are ideal, but also a classic, black one, as you can find in grandma's kitchen will do its job well.
Let's move on to the actual preparation of the pancake batter. First of all, you need to know that this type of dough is very adaptable. If you do not have milk, for example, pancakes can be prepared simply and only with mineral water. The difference in taste will be very small, and the pancakes will be fluffier and more porous. If you do not have three eggs, the dough can be prepared with two or even one, if it is larger. You can also try combinations of type 1 egg and an egg white, 1 egg and two yolks, etc., with equally tasty results. And mineral water can be replaced with milk or plain water.
You can also add a little fat to the dough - melted butter or oil, for example, about three tablespoons. If you want a lighter dough, however, avoid this ingredient. Pancakes can be fried in oil, melted butter or a combination of the two. But if you have a modern pan, you can bake pancakes with zero fat.
So take a bowl, break whole eggs and beat them with salt. Then add the flour, alternating with the milk. The composition mixes well with the target after each tranche. If you want to use flavors, add the vanilla extract and vanilla sugar from the beginning. But don't overdo it with sugar, because it caramelizes in the pan and you will get blackish pancakes. The composition mixes well with a whisk, a spoon or a mixer and insist on the lumps.
Tip: if you use a mixer, add all the ingredients from the beginning in the bowl and mix until the composition becomes smooth.
If you do not use a mixer, after adding the flavors, it is time to gradually add the remaining amount of milk, mineral water and melted butter, but not hot. Mineral water is added one at a time to adjust the consistency of the dough. All this time you have to mix vigorously.
In the end, the dough should be lump-free, more liquid if you want thin pancakes and thicker if you want thicker pancakes.
Now you can start baking the pancakes. Heat the pan well and grease its surface with grease. You can use a brush if you do not want very greasy pancakes.
Take the hot pan in your left hand and, with a polish or a cup, pour the composition into the pan. It must be sizzling. At the same time, rotate the pan so that the dough is evenly arranged. The amount of dough should cover the entire surface of the pan.
It's time to put the pan on the fire. When the visible surface of the dough loses its luster and the edges of the pancake start to turn golden, it's time to turn the pancake. You can use a wooden spatula for this or, if you have the skills, you can throw the pancake up.
After turning, bake the pancake a little longer, until it shows signs of browning and on the side exposed to fire.
Place the pancakes on top of each other, on a plate, as they are cooked.
The classic recipe for pancakes dictates that in the end they should be filled with jam or jam. Pancakes can be rolled, wrapped or arranged in a cake shape.