in Dessert Recipes

pancake

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 500 ml milk
  • 5 eggs
  • 1 shot of mineral water
  • 1 pinch of baking soda
  • 2 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 49 minutes

for 8 – 10 thick and crispy pancakes

Separate the eggs and beat the egg whites until stiff peaks form. Combine the egg yolks with milk and add to the flour, salt, and baking soda, and mix well. Thin the batter with mineral water to the desired consistency. Refrigerate everything for about 30 minutes. Before frying (in clarified butter), fold in the beaten egg whites. This batter will yield 8-10 thick pancakes. Tip: To keep the pancakes filling for longer and make them even crispier, simply substitute spelt flour for half the wheat flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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