Pancakes have enjoyed unwavering popularity for years. All because they can be served both sweet and salty and served for breakfast, lunch and afternoon snacks. In order for this dish to be tasty, it must be made on the basis of a delicate and light dough. Below is a proven recipe, thanks to which pancakes will certainly succeed.
Types of pancakes
Pancakes have been known for centuries. The first mentions of delicacies made from milk dough, flour and eggs were already made in ancient Greece. Today, in addition to traditional thin pancakes, there are many varieties of this dish. Among them we can distinguish:
- crempog - traditional Welsh pancakes, made from dough composed of butter, flour, milk (or yoghurt or buttermilk) and eggs,
- pancakes - American fluffy pancakes, slightly reminiscent of Polish pancakes
- dosa - Indian pancakes made of rice flour and lentils, served for breakfast or as an addition to other dishes,
- palatschinken - Austrian version, the dough has salt composition, most often served with apricot jam,
- pannukakku - thick Finnish pancakes, baked in metal sheets, served most often during the night of 23/24 June, i.e. during the summer solstice.
Recipe for classic pancake cake
Despite the growing interest in foreign cuisines, the classic, thin pancakes are still most often prepared at home. What ingredients are needed for a traditional pancake cake?
recipe for pancake dough (sweet)
- 3 glasses of flour,
- 2 glasses of milk,
- A glass of water,
- 3 eggs,
- 3 tablespoons of oil,
- 0,5 glasses of sugar.
All ingredients must be mixed together - preferably with a wooden spoon. Interestingly, do not use extra fat for frying - the oil is already in the dough. Just heat up the pan very well!
recipe for pancake dough (dry)
- 2 glasses of flour,
- 1.5 glasses of milk,
- 3 tablespoons of water,
- 2 eggs,
- ¼ teaspoonfuls of salt.
As in the previous recipe, the ingredients should be mixed. However, remember to use cooled milk - there will be fewer lumps in the dough! Fry the pancakes in oil or olive oil.
Type of filling for pancakes
- pancakes with cottage cheese and coconut chips - mix a cube of semi-fat cottage cheese with a bit of milk and half a glass of coconut chips,
- raspberry pancakes - combine the mascarpone cheese package with a glass of fresh raspberries (in winter you can use the frozen version) and add a bit of vanilla aroma.
- pancakes with spinach and salmon - cut the salmon fillet into smaller pieces and fry. Fry fresh spinach also, preferably with a little garlic. Then put the cakes in the green mass and add the shredded pieces of salmon. This type of pancakes taste best when baked in the oven.
- chicken curry pancakes - chicken cut into cubes and fry together with chopped garlic and onion. Add spicy curry paste to the whole. Sprinkle the spread on the pancake with a chive.
- cut the broccoli pancake - cut the broccoli into small roses and cook al dente. After draining the water, add finely chopped feta cheese to the green vegetable - just like in the case of spinach-hair pancake, it is worth thinking about baking.