To make pancake batter you will need flour, eggs, milk and a pinch of salt. For a dough, you will need 150g of flour, 3 eggs, around 40cl of milk and a pinch of salt.

Preparation of the dough:

  • Beat the eggs with about half the milk.
  • Pour this mixture into a well of flour.
  • Using a whisk, gently whisk in the flour, starting at the center, and making larger and larger circles.
  • Then strongly whisk the dough. It should be thick and smooth. It is possible to do everything with an electric mixer.
  • Pour in the rest of the milk and adjust the texture. It should flow easily.

How to avoid lumps?

A lump is a small, visible block of flour surrounded by liquid. This liquid (the water contained in the milk) is absorbed by the starch at the periphery, which forms a light, somewhat sticky layer. Water no longer manages to enter the rest of this block. Lumpiness easily forms if the flour mixes with a very thin liquid. The differences in density are very strong and often do not mix well.
On the contrary, if you mix the eggs and the milk, you get a somewhat thick liquid. It will mix more easily with the flour.

If the lumps persist, it is possible to simply mix the dough and this will explode the lumps. It will then be necessary to filter with a colander.

Let the dough rest

It is an eternal debate.

If you let stand, the starch, and especially the gluten in the flour, absorb a little water and begin to change. This can make the dough thicker, but it doesn’t mean it’s better and the pancakes will be better or easier to make.

READ  What are the new recommendations of the High Council of Public Health?

If you strongly beat the dough, letting it rest becomes unnecessary. Beat strongly, acts on gluten, just like when you make bread or brioches. The viscosity of the dough, that is to say the elastic resistance of the product, eventually changes.

Tips to lighten the dough

Sometimes it is written to put a little beer. Beer, cider, it is according to taste.

You can use non-alcoholic beer or some sparkling water if you don’t want to use alcohol. In all these products, there are gas bubbles (CO2), which can lighten the dough a little, by creating mini bubbles, invisible to the naked eye, but which lighten the texture in the mouth. The gas dissolves in the dough. It is therefore recommended to put a pinch, a cup of yeast or baking soda, it will work as well.

Tips for cooking without glue

The pan should be hot, oiled or lightly buttered. The dough must be seared, it will peel off without worry. If the pancake sticks, it is because the pan is not hot enough (this is why the “first” is often missed), or it is because the dough is too runny or lacking in binder. In the latter case, add a little sifted flour or a little egg.

Cook 1 to 2 minutes, then take off (or sauté depending on your motivation at the time), and cook for about 30 seconds on the other side. Stack the pancakes on top of each other while still hot to keep the humidity and therefore the softness.

Homemade pancakes can be stored for 3-4 days in the refrigerator, wrapped in film. They freeze easily, it is ideal to taste them.

READ  a device that saves lives

Snack for children avoids ultra-processed industrial filled pancakes. Homemade pancakes with jam or a few pieces of chocolate are healthier.

Make the iconic crêpe Suzette

Crêpes flambées for adults are very good and show above all.

Ethanol boils at 78 ° C, but it evaporates long before. From 60 ° C the vapors become flammable. As long as there is a flame, there is ethanol. You also burn some good aromas, it is the problem of putting a lot of money in a blaze… there is not much left on the plate because everything is in the room! It is more interesting to add a dash of a great liqueur at the very end of cooking, to preserve the flavors and ensure the spectacle with an alcohol at a moderate price.

For the crêpes Suzette, you have to make a caramel, deglaze with orange juice, then heat the pancakes in it. They are flambéed with orange liqueur. The big debate is whether the real crêpe Suzette is flambé and who invented it first… like many dishes.

The rules of buckling

  • Take long matches, stretch out your arm.
  • Don’t put your head over the pan to see what’s going on.
  • Turn off your hood, because the suction can help to suck the flames, this maintains a current of air, therefore a call for oxygen.
  • Turn off the heat before burning, to avoid maintaining the flames too much and overheating.
  • Finally, ideally, spot before in the kitchen where the tea towel is, to possibly get ready to cover the flames if there is a fire starting.
READ  In “absolute urgency”, nurse anesthetists demonstrate