There's nothing better than a good pancake tower on a Saturday morning. Without a doubt, Grandma's pancakes are the best! But now you have the opportunity to surprise your family and friends with delicious pancakes. We have put together simple and quick recipes for normal egg tarts, as well as recipes without milk, eggs or flour. The right pancake recipe can be found for everyone!
Thick, fluffy pancakes or thin onespancaketo curl up?
The thin egg tarts with different fillings are among the most popular foods for children and adults. Whether sweet filled with Nutella and fresh fruit orhearty saltywith cheese and ham: Roll-up pancakes are always delicious. Thick pancakes, on the other hand, are eaten for breakfast in the USA and are traditionally served with lots of honey. However, French pancakes, called crepes, are much thinner and are baked on a flat pan. To make them extremely thin, use a dough spreader.
More milk results in very thin crepes. The dough should not be too thick. If you like the pancakes thick and fluffy, it's best to use buttermilk. If you don't have buttermilk in the fridge, you can use the following alternative: Add a teaspoon of apple cider vinegar or lemon juice to the milk and let the mixture rest for 5-10 minutes. The vinegar and baking soda make the pancakes incredibly fluffy.
Simple recipe for 4 people
Delicious pancakes are a great idea if you treat your loved one to oneBreakfast in bedwant to surprise. The basic recipe for pancakes is child's play and tastes so good. The egg tarts are ready in 30 minutes and only contain 216 calories.
Ingredients for 8 pieces:
125 grams of flour
3 Owner
120 ml carbonated mineral water
180 ml milk
1/4 tsp salt
1 tsp baking powder
1 tbsp sugar
2 tbsp melted butter
Place eggs, mineral water, milk and butter in a bowl with high sides and stir with a whisk. Mix the dry ingredients - salt, baking powder, sugar and flour - in another bowl. Then gradually stir in the dry ingredients. Let the dough rest for about 20 minutes so that the flour prepares its stickiness.
Heat some oil in a non-stick pan. Add a small ladle of dough and swirl to distribute it. Cook the pancake over medium heat until small bubbles form on the surface. Turn it over and bake the other side for a few minutes.
You can refine the basic recipe as you wish. The recipe also works well without sugar. Sweetness often comes from the spread. Pancakes are best served with honey or maple syrup anyway. Instead of milk you can use buttermilk and leave out the baking powder. You can also add any ingredients you like, such as raisins or chocolate chips, directly into the dough.
Low carb pancakesvonJamie Oliver
This recipe is ideal for fitness fans who want to switch their diet to low-fat, high-protein foods. TheProtein pancakesare gluten-free, rich in fiber and can be prepared in about 15 minutes.
Nutritional information per serving:396 calories, 18.4 grams fat, 2.8 grams saturated fat, 17.4 grams protein, 44.9 grams carbohydrates, 28.9 grams sugar, 0.38 grams salt, 6.8 grams fiber
Ingredients for 4 people:
100 grams of oat flakes
2 large eggs
100 grams of cottage cheese
1 Banana
1 Price Baking powder
some almond milk
Peanut oil
Toppings: 4 tablespoons almond butter, 2 teaspoons honey, 4 teaspoons low-fat yogurt, 4 figs, 1 apple, 1 pear, 1 handful of pomegranate seeds
Preparation:
Place all ingredients (except the oil) in a blender and puree until smooth. Add a little almond milk if the mixture becomes too thick.
Prepare the toppings in small bowls. Cut the figs. Core the pear and apple and grate coarsely. Loosen pomegranate seeds. Set aside.
Heat oil in a frying pan over medium heat and spread evenly.
Pour about a tablespoonful of batter into the hot pan for each pancake. Cook for 3 minutes or until small bubbles begin to form on the surface.
Use a pallet to turn the pancakes over and fry for a few more minutes. This way the pancake will be evenly golden on the other side.
Stack the finished pancakes on a plate and add fruit and almond butter between them. Pour honey over it and sprinkle the pomegranate seeds. Serve with the yogurt.
Vegan Pancakes
Vegans also like to eat pancakes. The recipe does not have to contain milk or eggs. Instead of cow's milk, you can use one of the plant-based milk alternatives: almond milk, oat milk, rice milk and others. Soy milk is the classic milk substitute and is an important source of protein for those who want to live a vegan lifestyle.
Chia seeds are a great egg substitute! The formula is very simple: 1 egg = 1 tablespoon chia + 4 tablespoons water + 15 minutes soaking time.
Ingredients for 2 people:
150 grams of spelled flour
1 teaspoon coconut blossom sugar
300 ml plant-based milk alternative
1 Shot Vanilla
1 pinch of salt
1 tsp chia seeds
1 tbsp coconut oil for baking
Mix all dry ingredients together. Add the milk little by little and work everything into a dough using a whisk or mixer. Heat a spoonful of coconut oil in a pan and add enough batter with a ladle. Distribute evenly in the pan by swirling. Fry on both sides for 2-3 minutes until the pancake turns light brown.
QuickBanana egg pancakes
How to make pancakes with just two ingredients? Yes, that is possible. You need two eggs, a ripe banana, possibly some baking powder and some vanilla flavor per serving. With baking powder the pancakes rise more and become fluffier.
Place banana in a bowl and mash with a fork. The riper the banana, the sweeter the pancake will be. Then add the eggs and puree everything well with the hand blender. Heat oil in a pan and fry the pancakes on both sides. If desired, spread with Nutella or honey or serve with fruit.
Gluten free pancakes
Even if you have a gluten allergy, you don't have to miss out on delicious pancakes! There are numerous alternatives to conventional flour. For example, buckwheat flour, coconut flour, chickpea flour and corn flour are suitable for a gluten-free pancake batter. The combination of 150 grams of cooked quinoa and 125 grams of gluten-free flour is also suitable.
Good succeed!
