Logo
  • Home
  • Pastry theory
    • Quick breads
    • Puff pastry – Pâte feuilletée
    • Choux pastry
    • Savarins
  • Recipes
    • Cakes
    • Cookies and brownies
    • Creams, custards and sauces
    • Enriched yeast doughs
    • Frozen desserts
    • Laminated doughs
    • Macarons
    • Meringues
    • Pâte à choux
    • Quick breads
    • Tarts
    • All recipes
  • About me
  • Contact
Copyright, 2015
February 12, 2013
Rob
Quick breads
0

Pancakes on Mardi Gras

Did you know that Mardi Gras is also called Pancake Tuesday? I didn’t, because the tradition of eating pancakes on Shrove Tuesday belongs to English-speaking countries mainly.

Nevertheless, a friend of mine warned me in time today, so could I avoid making pancakes? (Hint: you can eat them also in other days!)

Pancake - Step 11

 

Pancakes

Print recipe
  • Print with all photos
  • Print text only

Ingredients

160gAll-purpose flour
10gGranulated sugar
4gBaking powder
180mlMilk
20gUnsalted butter (melted)
1Egg
1 pinchSalt

Directions

1
Sift flour, sugar, baking powder and salt together
2
Combine milk, butter and eggs in another bowl
3
Add the liquid ingredients to the dry ones. Mix just until ingredients are combined. Add now any additional ingredients (e.g. chocolate chips., fruits, nuts...)
4
Heat a pan and when it's hot, drop the batter onto it using a ladle. You can adjust the shape with a spatula
5
When you've poured the batter on the pan, that's the moment to add any garnishing (chocolate chips, fruits, nuts...)
6
When bubbles appear on the pancake's surface and the bottom is browned, flip the pancake and finish cooking until the the second side becomes golden brown too..

Note

  • When making the batter, be sure the there is not much difference in temperature between the eggs an the melted butter, otherwise the butter will solidify at once.
  • To cook the pancakes, be patient: you must make one at a time and the pan needs to be on low heat otherwise the pancakes will burn easily and remain raw inside.
  • My suggestion is to prepare the batter at night and chill it until the morning: it will thicken a bit so that the pancakes will spread less in the pan and will come out "taller".
  • Don't move or try to detach the pancake before time: flip it only when bubbles appear on its surface otherwise the cooking will not be uniform.
  • When cooked, you can serve the pancakes with chocolate sauce, caramel, whipped cream or, of course, the classic maple syrup.
  • You can add any ingredients you like to the pancakes, some examples:
    • Apples, nuts and cinnamon
    • Chocolate chunks and dried cranberries
    • Bananas + chocolate sauce and whipped cream
    • Cinnamon, ginger + salted caramel sauce
    • Fresh berries (e.g. blueberries, raspberries...)
    • Coconut powder and bananas
    • Orange juice, chocolate chunks + caramel sauce

More Posts Like This One

[Daring Bakers] Cranberry muffins

July 27, 2013

Pastry cream

May 7, 2012

Recipe: Chocolate muffins

November 11, 2013

Recipe: Vanilla custard sauce (Crème anglaise)

October 14, 2014
AmericanBasic recipesMardi GrasMilkPancakesQuick breadsShrove Tuesday
Share this
0 Comments General

Leave A Comment Cancel reply

 

WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

MOST POPULAR POSTS

Recipe: Pistachio macarons (with Italian meringue)

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

Recipe: Chocolate mirror glaze

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Recipe: Pistachio paste

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

Recipe: Chocolate Royal cake (“Trianon”)

So yes, last month I celebrated my birthday. 29 years. For the third time. For some, a birthday is a

ALSO READ…

Video: Strawberry, rhubarb and almond tart
No-bake cheesecake with fig and damson plum confit
My very first video: Tiramisù (with pasteurised eggs)
Video: Almond biscuits. Dipped in chocolate. Plus me.
Recipe: Chocolate Royal cake (“Trianon”)

Archives

Subscribe to our Newsletter



Select list(s):