Main dishes
Comments 7

Basic Pancake – For Brunch

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Today is Sunday. And I woke up with a craving for pancakes. So I rushed out of bed and made these pancakes.

About a year ago, I shared here Dukan pancake recipe. This time, I am sharing a normal basic pancake.

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I hope you enjoy this one, trying to make this published by 10.30 latest so that you may use it already today!!!

And here is a suggestion for a few other things in the breakfast / brunch: baked egg, some cheese, tea (of course!), plain or fruit yogurt (valio has delicious fat-free blueberry/raspberry yogurt) and of course, pancake with some topping, I am having it with St. Dalfour fig jam.

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Bon ap!

Ingredients:

(makes about 10 pancakes, size 10cm in diameter)

3/4 cup / 1.8 dl milk
2 tbsp / 30 ml white vinegar
1 cup / 2.4 dl white flour
2 tbsp / 30 ml white sugar
1 tsp / 5 ml baking powder
1/2 tsp / 2.5 ml baking soda
1/2 tsp / 2.5 ml salt
1 egg
2 tbsp / 28 gr. butter

little bit of butter, olive oil or vegetable oil (I used olive oil) to put on the pan, in order to prevent sticking

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1. Pour the milk in a medium bowl, add vinegar and put aside for 5 minutes to make it sour.

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2. Melt the butter.

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3. In a separate small bowl, mix flour, sugar, baking powder, baking soda and salt.

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4. Crack 1 egg into the sour milk, add melted butter and very quickly whisk it all (be careful and quick, otherwise melted butter cooks the egg!).

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5. Add dry ingredients to the milk mixture and whisk well until no lumps are left.

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6. Put some oil in a flat pan and heat in medium heat (I found that the best heat was number 3 out 6).

7. When the pan is hot, pour about 1/4 cup — 60 ml batter into the pan, try to make a circle around 10 cm in diameter. When the batter starts to bubble, take a spatula and flip it. Cook until it is done. Do this for the rest of the batter, you might have to renew the oil on pan once or twice in between to prevent sticking, but do not put too much oil.

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Enjoy your pancake either sweet with some syrup-like topping or with eggs! Have a great Sunday!

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

7 Comments

    • Vinegar activates baking powder and baking soda better. Therefore the pancakes get fluffier.

      You can also use vinegar in cakes. Especially in combination with baking soda, it creates a gas that makes the cakes rise more.

  1. Zeynep Hekim says

    Asliii biz yaptik bu sabah cok guzel oldu. Cok sagol! sevgiler buralardan oralara…

  2. Very yummy! Had been wanting to make this recipe since you posted it, and today I finally did! Put some vaalea siirappi on a few, and homemade blueberry-cardamom jam on a couple others. Definitely delicious, and enough for 2!

  3. Pingback: Beetroot Pancakes With Cream Cheese And Yogurt Sauce – For A Magenta Coloured Weekend Breakfast | My Dear Kitchen in Helsinki

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