How to Prepare the Mixture For Homemade Pancakes


Pancake mixture is usually made of very simple ingredients such as flour, eggs, butter and milk. To prepare delicious pancakes, use organic eggs when making pancake mixture. Organic eggs have deeper-yellow yolks, so a pancakes made with them will have a better color. The flour should be plain. Milk can be skimmed or full cream, it doesn’t make a big difference. Instead of milk, you can use buttermilk. It tastes really delicious. And salt of course, even the tiniest pinch makes a difference. And you can put it even if you are making sweet pancakes.

Some people like to let the pancake mixture stand for 30 minutes because it can give a lighter consistency. To cook pancakes use vegetable or sunflower oil. Don’t use olive oil as it can give a savoury taste to sweet pancakes. Don’t put too much oil on the frying pan, because the pancake mixture can turn gooey. Always make sure that the pan is non-stick. And remember that the pan will retain heat, so the more pancakes you make, the quicker the oil will heat and the less time it will take.

Pancake mixture ingredients:

3 large eggs
1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
1 tsp. vanilla extract
1/3 cup sugar
4 Tbs. unsalted butter, melted
1/2 tsp. salt
How to make pancakes:
First, place all ingredients in blender and blend until no lumps remain. Let batter rest 30 minutes to 1 hour, or cover and refrigerate overnight.
Then, coat large non-stick skillet with cooking spray or oil and warm over medium-high heat. Meanwhile, whisk pancake mixture several times until consistency of heavy cream. If necessary, thin with some water.
Pour ¼ cup of the batter into hot skillet. Then lift the skillet, and swirl batter around to coat bottom.
Cook for about 3 minutes or until you notice that edges begin to brown and air bubbles form under the pancake.
Take spatula and slide the edge of it under and round side of pancake. Flip over and cook for about 2 minutes more. Put pancake on the plate and in the warm place. For example in oven.
Repeat with remaining batter.
Serve pancakes filled with fresh berries and chocolate-hazelnut spread.

You can store your pancakes. Stack pancakes alternating each with two layers of waxed paper and place entire stack in a good freezer bag. You can store them for up to 4 months. When you want to use frozen pancakes, thaw them at room temperature for about an hour. Before using them, make sure they come up to room temperature. Heat a skillet and brush it with a little butter then heat the pancake gently on both sides.