Simple Pancakes, Strawberry Pancakes and Parisian Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough: (basic recipe)
- 6 tablespoon flour
- 0.25 liter ¼ milk or mineral water
- 2 egg (s)
- 1 pinch (s) salt
- some sugar to taste
- 4 tablespoon butter or margarine for frying
Variation: strawberry pancakes
- 250 g strawberries
- some cognac
- Sugar for sprinkling
Variant: Parisian pancakes
- apricot jam
- some almond (s), lightly toasted
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, add the milk or mineral water and stir with the whisk to a smooth mass. Add the eggs to the batter. Salt a pinch of salt and add sugar to taste and beat everything well. The dough must be thick.
- Then let it rest for 30 minutes.
- Heat the fat in a pan with a spoon, add the pancake batter and let it flow evenly. Bake the pancakes until golden and turn them with a wide spatula. Add a little fat and bake until golden. Roll up the finished pancakes or place them on top of each other and keep them warm on a preheated plate in the oven until all of the pancakes are fried.
- For the strawberry pancakes, prepare a pancake batter with sugar according to the basic recipe. Puree 250 g of washed strawberries in a blender and flavor with sugar and a little cognac. Brush the baked pancakes with the strawberry puree, roll up, place on preheated plates and sprinkle with a little sugar. Serve immediately.
- For the Parisian pancakes, prepare a pancake batter with sugar according to the basic recipe and bake thin pancakes from it. Brush each pancake with apricot jam, sprinkle with lightly roasted, chopped almonds, fold and dust with powdered sugar.
- Tip: For a salty dough, suitable for hearty side dishes or fillings, replace milk / mineral water with beer and do not add sugar to the dough.
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