The mistakes we all make with pancakes

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The mistakes we all make with pancakes




The mistakes we all make with pancakes


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The mistakes we all make with pancakes

If they are super easy to make, a few small mistakes could spoil your recipe! Here’s what to absolutely avoid.

We love pancakes for a multitude of reasons. First of all, because it’s quick and easy to prepare. Then because it is available to infinity and goes perfectly with spreads like with ham. Finally, because it’s still really good (and it appeals to young and old alike). To have a good time in the kitchen as in front of the plate, there are still a few small mistakes to avoid in order to get the mountain of perfect pancakes! We let you discover them (and eradicate them).

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Butter in the pancakes, not oil

Yes, butter is fatty and not necessarily very good for your health. But it is without appeal, in preparations of this type (especially if you make sweet pancakes) it tastes much better. When making your pancake batter, therefore, favor butter in your mixture. The oil may express itself too much, especially if you choose a strong flavor like olive or coconut for example. One tip even suggests opting for salted butter to cut the sugar in your preparation a little.

Oil in the pan, no butter

Conversely, when the time comes for cooking, favor oil in the bottom of your pan. Fat is essential at this stage to prevent your pretty pancakes from sticking and not coming off. The problem with butter is that, although it greases the pan well, it darkens quickly on contact with heat. If you’re going to get one or two perfect first pancakes, it’s a safe bet that the third will be black, or even a little burnt. To avoid this, save the butter for the dough and the oil for cooking.

Leave the ingredients outside

One of the secrets to a successful pancake plaster are the ingredients. To get the perfect dough, the trick is to only use the ingredients after they’re at room temperature. If you store your eggs in the refrigerator, you will have to take them out a few minutes beforehand, at the same time as the milk, so that they have a good temperature before being beaten together. Your dough will only be better, with a pleasant texture.

Let the dough rest

There are a whole bunch of recipes for restless pancakes for the impatient. If they are also very tasty, a good pancake is one whose dough has been left to rest. Once you’ve mixed and beaten everything together, feel free to leave your dough in a corner of the kitchen, for at least 30 minutes to an hour. Once this time has passed, heat and oil the pan, and fill your ladle to start cooking your pancakes.

Wait until the pan is hot

Keep in mind that to cook pancakes, your pan must heat to at least 200 degrees. Below, if you put your dough, it may stick and you will have a little trouble taking it off. In order to avoid this eternal disaster of the first wasted pancake, wait as long as it takes. When you think it’s hot enough, test with a drop of water or batter to see if the first end and the second fried. This is your signal!

Read also :

How to make pancakes without flour?

Pancakes: our original sweet and savory recipes

Stuffed pancakes: our best savory recipes for Candlemas

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