BELGIAN PANCAKES
Hello everyone,This is a detailed guide on making real Belgian pancakes. In Belgium we make these a lot at many occasions such as childrens birthday parties, family gatherings,carnivale afternoon treats and on the 2nd of November on All Souls' Day but hardly ever for breakfast. We also have a slightly different taste in toppings, ranging from jams over white granulated sugar, medium brow sugar, the very dark sugar, honey, fruits or even Nutella chocolate paste. I often make these with soy milk and they taste also very good. So the recipe can be easily adapted for people that are lactose intolerant.This batter will make about 10 pancakes. I eat about three and that's enough. The nutritional value provided here is for 1 pancake. Please leave your comments and don't forget to rate :)
Categories Desserts Other Other Desserts Vegetarian Vegetarian Desserts Dessert Desserts Dessert
Yield 10
Number Of Ingredients 6
Steps:
- Short description: mix everything, bake in a pan, eat
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- Detailed instructions: Mix the flour, baking powder in a bowl. Make a little hole in the middle and add 2 eggs in the hole. While mixing together, carefully add milk. When you stirr everything together you can brake peaces of the flour-wal on the side so the flour mixes in bit by bit. Make sure there are no lumps left in the batter. Add the packet of granulated sugar. It's can also be replaced by the same amount of vanilla suger.
- Now add the 8 tablespoons of water to make the batter more liquid.
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- Now comes the fun part.
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- Put a non-stick pan with a diameter of about 24 cm (=10 inch) on a medium heat. The pan should be warm enough to make a drop of water siss. Add a little bit of butter/margarine/oil but not too much, like the size of a pea to the pan.
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- Pour about 100 ml (= 0.4 cups) of the batter in the pan. Now you have to be quick and spread the batter over the entire pan because we want to make thin pancakes. Move the pan from the wrist. After a while you really get the hang of it and will be able to make perfect circles. If you are not so perfectionistic as I am, this step will be easier.
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- When you see little bubbles all over the pancake it's time to turn them. This can be done by tossing the pancake in the air letting it flip over preferably putting on a big show when there are children watching or just with a spatula. Wait a while for the other side to brown.
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- When you want to keep the pancakes warm while you bake some more, you can put them on a plate over a pan with boiling water and cover them with aluminium foil.
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- This batter will make about 10 pancakes. Yummy!
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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