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Pancakes, a famous international dish, are an excellent choice for a quick dessert or savory dish. There are many variations of pancakes with different fillings and toppings. In this article, we reveal how to make the best pancake batter to make them light and fluffy and which fillers will go perfectly with the batter.
Pancakes, a popular snack or meal in their own right, have a chequered history and are found in many different forms in many cultures worldwide.
The ancient Greeks and Romans made pancakes called ''tanzanites'' from wheat flour, honey, curdled milk, and olive oil. These primitive pancakes were cooked on hot stones.
In the Middle Ages, pancakes became a staple in Europe. The pancake batter was usually made from flour, milk, and eggs. Pancakes had a cultural significance and were associated with religious festivals and celebrations. Shrove Tuesday, known as Pancake Day, has become a traditional event in many Christian communities.
In North America, pancakes are closely linked to the traditional American pancake breakfast. Native American tribes in North America made a similar type of pancake made from cornmeal long before the arrival of Europeans. With the arrival of the colonists, the practice changed slightly with the addition of ingredients such as wheat flour, milk, and eggs.
Today, there are hundreds of variations of pancakes in the world. In France, they are known as crêpes, thin pancakes usually filled with savory or sweet ingredients. In Russia, they are called blinis, made with buckwheat flour and served with sour cream or caviar. In Japan, they are known as ''hotcakes'' - thick fluffy pancakes that are filling. Different cultures have unique views on pancakes, but the basic concept of batter cooked on a hot surface remains the same.
What is essential in a quality pancake mix? Several factors must be considered when making a delicious fluffy pancake batter to get the desired result. Here are some key points to consider:
Consistency: Getting the surface of the pancake batter right is essential. The batter must not be too thin or too thick, but it must be runny and smooth. The consistency of the pancake batter should be similar to the surface of heavy cream. If the batter is too thin, the pancakes will quickly become too narrow and flat; if it is too thick, they will be heavy, rich, and dense.
Mixing technique: Mixing the pancake batter should not be mixed too vigorously. Over-mixing can cause gluten to develop in the flour, making the pancakes harder. It is best to mix the batter until the ingredients are combined. Try to make the batter as smooth as possible, without lumps.
Resting time: Letting the pancake batter rest for a short time (about 10-15 minutes will be quite enough) can help to give the pancakes a better texture. This is because the resting time allows the flour to moisten thoroughly and the baking powder to activate.
Baking temperature: The baking surface must be adequately heated before baking, whether a rack or a non-stick pan. The surface should be evenly heated to a medium temperature. Check the temperature by placing a small amount of dough on the surface; it is ready if it browns and tiny bubbles form around the edges.
Oil or butter: To prevent the pancakes from sticking to the surface, lightly brush the surface with butter or oil. You can use cooking spray or a brush to brush the surface with oil or a small amount of melted butter. To avoid making the pancakes too greasy, avoid using too much fat.
Flipping technique: Before flipping the pancakes, let the surface bubble and the edges look firm. Gently flip the pancakes with a spatula. Please do not press the pancakes while cooking, as they may become too thick.
Cooking time: The pancakes cook relatively quickly, usually about 2-3 minutes on each side. The color of the pancakes can be used as a guide; when they turn golden brown, this is a good sign that they can be flipped.
Considering the abovementioned factors, our pancake batter will become a delicious stack of light and fluffy pancakes.
One of the most popular versions of pancakes, not only in America but also in Europe, is the cute fluffy pancakes, characterized by their smaller dimensions and thicker batter. The famous American pancakes are a great breakfast idea and can be topped with a luscious BAM Mango Topping or BAM Hazelnut Coffee Spread.
American pancakes with yogurt are ideal for a light summer taste, but you can also try a healthier version and make American pancakes with oatmeal.
You can also make pancake batter without eggs. You can even turn typical pancakes vegan by using rice or oat milk instead of cow's milk and mashed bananas, apples, yogurt, or buttermilk instead of eggs. Click on the recipe for eggless pancakes to read the entire process.
Cottage cheese pancakes are a protein-rich dish that tastes light and is ideal for hot days. You can substitute it with ricotta if you're not a cottage cheese fan.
An exceptionally nutritious version of pancakes, ideal for a late breakfast, is banana pancakes. Bananas added to pancake batter are a natural energy bomb; just what you need to wake up and start the day on a positive note.
Walnut pancakes are sweet, crunchy, and best enjoyed after lunch. They can be topped with whipped cream and ice cream and served as a summer dessert. The walnuts' sweet taste and the filling's texture go perfectly with the BAM hazelnut spread.
Buckwheat pancakes have a distinct traditional taste thanks to the buckwheat flour. They can be made with walnuts, salted caramel, or as a savory dish. They can be filled with roasted garden vegetables, chicken meat, or a filling you choose.
Spelt pancakes are simple to prepare. The process is the same as regular pancakes, except that spelled flour is used instead of the traditional white flour. They suit those sensitive to gluten and for whom white flour causes digestive problems.
What about pancakes as a savory dish? Here again, the possibilities are endless! The process is quite similar to a tortilla, except that corn flour is used, and the filling is usually seasoned with classic Mexican spices when making a tortilla. But you can also incorporate different flavors, whether vegetable, meat, or seafood, into pancakes made with white, buckwheat, spelled, or flour.
For example, buckwheat pancakes with cracklings and sour cream or white flour pancakes with cheese, bacon, and egg. Another summer variation on savory pancakes is Ratatouille pancakes. Ratatouille is a vegetable dish originating in France. Roasted seasonal vegetables such as courgettes, peppers, and balance are piled up, sealed in a baking tray, and stuffed with the prepared pancakes. Once the contents have been added, the crepes are gratified with cheese and baked in an oven at 220 degrees for about ten minutes or until the cheese is browned.
A bowl of seasonal salad and a refreshing lemonade will go well with them!