The smell of freshly baked pancakes wafting through the apartment makes your mouth water. The pancake batter is quick to mix and always tastes delicious. A recipe for pancakes can be varied with many ingredients and delight your taste buds with great flavors. In today's article we would like to offer you five sure-fire and irresistibly delicious recipes for sweet and savory delicacies that will definitely end up on your list of favorite recipes.
Buttermilk pancakes recipe
Ingredients:
256 g Flour
2 tbsp sugar
2 tsp baking powder
1 TL Backnatron
¾ tsp salt
2 Owner
625 ml buttermilk
4 tablespoons unsalted butter, melted
vegetable oil
maple syrup
Preparation:
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt for 20 seconds. Set aside.
In a separate large mixing bowl, beat the eggs. Pour in the buttermilk, add the melted butter and mix well.
Put the two mixtures together and stir the mixture a little. You should get a lumpy dough.
Heat a pan and grease it with vegetable oil.
Scoop out about 70ml of the batter and try not to spread it out on the bottom of the pan, but rather to pile it up.
Fry pancakes until they turn golden brown. Then turn it over and fry the other side too.
Serve with maple syrup.
Stuffed Chinese pancakes with spring onions
Serve hearty pancakes with a nice, spicy taste for lunch? Why not? Anyone who likes to let off steam with culinary delights and different thingsinternational specialtiesYou can try out our next Chinese-style recipe.
Ingredients:
250 g Flour
150g spring onions
175 ml warm water
½ tsp salt
175-250 ml
1 tsp grated ginger
¾ tsp brown sugar
¼ TL Chiliflocken
1 THE Worcestersauce
60 ml soy sauce
5 EL Reisweinessig
Preparation:
Place flour in a bowl. Pour in the warm water in small amounts. Stir the mixture until the dough comes away from the sides of the bowl.
Knead the dough for about 15 minutes and smooth it out.
Cover the dough with a damp kitchen towel and let it rest for 20 minutes.
For the dipping sauce, mix ginger, brown sugar, chilli flakes, Worcestershire sauce, soy sauce, rice wine vinegar and 50g green onions.
Place the dough on a well-floured surface and divide into 2 equal balls.
Cover one half of the dough.
Roll out the dough into a thin circle about 6 or 7 mm thick.
Grease the dough with 1 teaspoon of oil.
Sprinkle salt and approx. 50 g of green onions over the pancake.
Then form into a roll.
Cut the roll into small, equal-sized pieces.
Roll out each piece thinly.
Cover the bottom of the pan with oil and preheat to medium heat.
Fry each side for about 2 minutes until the pancake turns golden brown.
Serve with the dipping sauce.
Sweet Hungarian pancake (Palacsinta)
For those with a sweet tooth, we have chosen another delicious Hungarian-style idea.
Ingredients:
130 g Flour
1 tbsp sugar
60 ml whipped cream
70 ml whole milk
175ml water
ca. 100 g Butter
4 beaten eggs
1 TL Vanillepulver
Nutella, jam, ricotta, sour cream etc. (topping of your choice)
Preparation:
Mix flour and sugar in a bowl. Make a well in the middle.
Add milk, water, vanilla and beaten eggs.
Add whipped cream.
Mix the mixture into a smooth dough.
Heat a pan and then add a piece of butter.
Remove the pan from the heat and swirl it so that the butter coats the bottom of the pan.
Stir the dough.
Pour some batter into the pan to thinly cover the bottom of the pan.
Fry the pancakes for about 2 minutes until they turn golden brown on the bottom. It should slide in the pan.
Fry the other side for about a minute until it also turns golden brown.
Spread with chocolate, jam or cheese and garnish with nuts or another topping of your choice.
Fold the pancake together by folding one end up and then folding both sides inward.
Vegan recipe with carrots and coconut
Ingredients:
130 g wholemeal flour for pastries
2 tbsp sugar
50 g unsweetened coconut flakes
1 ½ tsp baking powder
Pinch of sea salt
250ml soy milk/coconut milk/almond milk/cashew milk/macadamia milk etc.
2 tbsp olive oil (or melted coconut butter)
100 g grated carrots
1 TL Vanillepulver
1 tsp cinnamon
Preparation:
Mix the flour, sugar, baking powder, sea salt and 2 tablespoons of desiccated coconut well in a bowl.
In a separate bowl, stir together milk, olive oil and vanilla.
Add the finished mixture to the dry ingredients and mix well.
Then add the carrots, stir well and let the mixture rest for 5 minutes.
Heat pan to medium heat.
Cover the bottom of the pan with olive oil.
Now add a ladleful of the mixture to the pan. Press the pancake lightly to flatten the pile.
As soon as bubbles form on the edge of the pancake, turn it over.
Bake the other side for a few minutes too.
Sprinkle with coconut flakes and cinnamon and serve.
Hearty vegan potato pancakes (potato pancakes)
Ingredients:
Two large potatoes – approx. 500 g (peeled and grated)
1 grated onion
30 g Flour
3 or 4 tablespoons chopped parsley
Salt to taste
1 tsp cumin powder
½ tsp chili powder
a few tablespoons of olive oil for frying
Preparation:
In this recipe, the liquid is first squeezed out of the grated potatoes.
Place the potatoes in a bowl.
Add the grated onions.
Mix the flour, parsley, salt, cumin powder and chili powder well.
Cover the bottom of the pan with oil and heat to low to medium heat.
Take a level tablespoon of dough and add it to the hot oil.
Fry the pancake until it turns golden brown on both sides.
Repeat the process with the remaining potato mixture. Add more oil as needed.
Drain excess fat on kitchen paper and serve.
