✔ milk – 210 ml
✔ egg – 1 pcs.
✔ flour – 200 g
✔ baking powder – 1 tsp.
✔ oil – 2 tbsp.
✔ sugar – 2 tbsp.
✔ salt – 1/2 tsp.
Puncake is one of the most popular dishes in the U.S. and Canada, which has successfully spread and took root all over the world. However, in most countries, they have received certain changes, depending on the food culture and the availability of ingredients. There is even a separate holiday, Pancake Day, which is celebrated in several countries. In the CIS countries puncakes are most often prepared for Maslenica, which is in fact a complete analogy of foreign activity.
You can read more information about punk crime on Wikipedia – https://en.wikipedia.org/wiki/Pancake.Interesting
So what is a pancake? It is something between Russian or Ukrainian “oladyi” and “blini”. In fact, it is a sponge cake that is fried in a pan and served with jam, syrup and other sweet toppings. Most often, the dish is breakfast. And in this recipe I will show you how to make a pancake, in an almost classic version – the way it is served in America.
Let’s define the ingredients of our American pancake. I will cook on milk. Of course, you can use kefir or water as a base, but we stick to the classic version. Lush our pancakes will be thanks to the baking powder. But you can also make without using the baking powder, using carbonated soda, or by making the baking powder yourself from soda, flour and citric acid. The remaining ingredients: egg, wheat flour, oil, salt and sugar.
The balance of components is selected in such a way that the ready pancakes turned out to be neutral in taste, not very sweet. This is done specifically to eat pancakes with additives. If you want to get a sweet independent dessert – add more usual or vanilla sugar.
We start cooking pancakes. Mix in a bowl of egg, salt and sugar. I whip everything with a blender, with a whisk, until the sugar is completely dissolved. This process can also be done with a mixer or manually.
After obtaining a homogeneous consistency, we add the milk and whip it again. Pour the oil last – I recommend taking refined sunflower oil, as it does not give any extra flavors. Mix the whole mass and go on to flour.
Sift the flour together with the baking powder into separate dry containers. And mix very carefully to distribute the baking powder evenly.
The better we perform this procedure, the greater the chance of getting the perfect pancakes from the whole dough. Now we add the flour to the knocked down liquid mass and keep stirring.
To make it more comfortable I am starting to use a hand whisk, but you can continue to whip with a mixer or a blender. Similar to the previous times, we mix everything until it is completely homogeneous. The dough is not very liquid, but it’s also not thick – it’s quite viscous and stretches behind the whisk.
We will fry pancakes on a dry frying pan with non-stick coating. If you do not have this option, take the best frying pan with a flat surface and apply the oil in a thin even layer. It is best to use an oil atomizer for this task. Fry pancakes on medium heat when the frying pan is well heated. It is most convenient to take dough with a ladle. Pick up a bucket of dough and pour it into the pan. The size of the pancake should be about 10-12 cm. If the radius of the pancakes allows, you can bake several punks at once.
After a minute, bubbles will start to appear and burst on the dough surface – a sign that it is time to turn over.
During this time, on the other side of the pancake, an ideal golden surface should be formed. If your American pancakes are on fire – reduce the fire, if they remain white, but completely baked – make a bigger one.
When you bake the first pancake, be sure to break it and look inside. If there is still raw dough, it means that you have to fry a little longer. The only thing is not to break the pancake with a blade, because the dough at the break point is smoothed and the effect of raw dough is obtained. It’s better just to tear it in half with your hands.
From the specified number of ingredients I get about 8 pancakes. Each time the quantity may be different, depending on the size. Sometimes it is hard to get the perfect shape of pancakes, but you can try to correct them right after putting the pancake dough on. There are even special frying pans or forms for pancakes, which make it possible to achieve a completely the same look in all baked pancakes.
Ready-made pancakes are worth eating immediately, warm. Since they are just a lush biscuit or cake, I necessarily recommend the use of toppings. I like to eat pancakes most of all with sour cream, honey and pomegranate syrup. Especially for this time I made chocolate syrup from cocoa and milk, which fits perfectly with pancakes.
I hope that the recipe of pancakes with step-by-step photos turned out to be clear, and each of you can easily repeat the cooking process. If you still have questions, ask them in your comments.
Bon appetit! Don’t starve 😋