Pancakes are a popular snack and are very similar to crepes in their basic recipe. They can be prepared quickly, are delicious, and are suitable for breakfast, lunch, or as a snack in between.
There are basic recipes for the dough of a pancake like sand at the sea. Here I would like to show you some possibilities how you can refine them and make them more nutritious. There is also the possibility to prepare pancakes completely without eggs. Furthermore there are some recipes and variations for desserts below. So the pancake becomes a real eye-catcher!
Table of contents:
- Basic recipe for delicious pancakes
- Protein pancakes
- Wholemeal Pancakes
- Pancakes without eggs
- Recipe for strawberry pancake cake
- Pancake layered, for spooning out of the glass
- No limits for imagination and creativity
- Crepe - a delicious sweet little thing
- Crepe / Crepes - basic recipe
Basic recipe for delicious pancakes
This recipe for the pancake dough can be used to make about 8 to 10 medium-sized pancakes. The dough consists of 300g flour, 3 eggs, 2 tbsp sugar, 1 tsp salt, 1 tbsp sunflower oil and half a litre milk.
Mix the ingredients well with the hand mixer, fry in a pan, and you're done! Very very simple.
Tip: After frying, allow the pancakes to cool on several layers of kitchen roll to remove excess frying fat from the pancake. If you use a coated pan, you can also completely avoid frying in fat, but you should reduce the heat a little so that the pancake does not get too dark.
If you like, you can enhance the pancake by simply cutting a few apples into small pieces and lifting them under the dough. Planed almonds or nuts are also very tasty.
The protein pancake variant is an athlete variant, perhaps somewhat "healthier" or more protein-rich. Athletes in particular should be interested in this version of the pancake. The aim is to reduce carbohydrates, sugar and fat (e.g. egg yolk consists of 30% fat) and to increase the protein content.
Protein pancakes require the following ingredients:
250g flour (also wholemeal flour), 4-5 eggs (only the egg white without yolk), 1 tsp salt, 1 tbsp sunflower oil, 0.5 l milk, almond flakes, oat flakes or coconut crumble, optional 1 tbsp soy protein
The dough is additionally supplemented with healthy fatty acids such as almonds and nuts.
250g wholemeal flour (e.g. type 1050), 4-5 eggs (only the egg white without yolk), 1 tsp salt, 1 tbsp sunflower oil, 0.5 l milk, approx. 50-100g ground almonds, walnuts or e.g. hazelnuts.
You can also modify any of these pancake recipes (like the Protein Pancakes with Almond Pudding, see below) to get a slightly different taste or just try other ingredients. Experimenting welcome!
As a side dish I recommend berries, fruits or some cream cheese with which one spreads oneself the pancakes before the consumption thinly. Also here you can vary as you like. Enjoy your meal!
Pancakes without eggs
Pancakes can easily be prepared without eggs. Just take 250g flour and about 400ml milk, a pinch of salt, some sugar and mix to a dough. Roast like conventional egg pancakes - ready! Also tastes great!
Recipe for strawberry pancake cake
What do you look forward to all week?! Weekend, of course...But at least as much for the well-deserved Cheatday! So the day of the week when you eat what you want without paying attention to any calorific data!
Especially for athletes and nutritional nerds, such a day in the week is important. In addition to your own well-being, the increased calorie intake also stimulates the metabolism, which then really gets going and in the next training session the fat burning should force.
The first thing you need for the pancake cake are pancakes as described above. Then you need a cake tin, 500g macarpone cream, 100g white chocolate, coconut sprinkles, 20ml milk, approx. 10 to 12 strawberries and some lead time, as the pancake cake goes after preparation for about 3-4 hours in the refrigerator.
The preparation is relatively simple. First mix the mascarpone cream with the milk. Now puree about 3/4 of the strawberries and add them to the mascarpone mixture and mix everything together. The white chocolate is then melted in a pot over a water bath and then stirred into the macarpone cream.
Now you can layer the finished mass in turn with a pancake in the cake tin. Finally, cut the remaining strawberries into pieces (cubes, slices, as desired) and garnish the cake with the strawberries and some coconut sprinkles. Now, as already mentioned, put the finished pancake cake in the fridge for about 4 hours - ready! Absolutely delicious and simply yummy!
Pancake layered, for spooning out of the glass
Just let the finished pancakes cool down and then cut out the pancakes with a glass, similar to the cookie dough.
Depending on your taste, you can replace the strawberries with cherries or other fruits or simply season the mascarpone cream with a little vanilla pulp.
On top you can decorate the glasses for example with almonds or chocolate sprinkles.
No limits for imagination and creativity
There are absolutely no limits to your own imagination and creativity, so try it out. I think it's especially nice to use wine glasses for dressing.
Pancakes with almond vanilla pudding
In addition to the pancakes, we also need whole milk, almond and vanilla pudding, dark chocolate and grated coconut for this variant.
First prepare the pancakes as usual and as described above. Then use a glass to cut out round pieces of pancake. Now mix the pudding. Here you can simply use pudding powder from the supermarket, which you stir into milk.
Once the pudding is ready, you can layer the almond vanilla pudding and the pancake pieces in a glass or bowl. 2 tbsp pudding each, then a piece of pancake, etc... Leave some space at the top!
Now pour the dark chocolate into a pot and melt slowly over a water bath. Then pour the still liquid chocolate together with some pudding as topping into the top of the glass and sprinkle with a few grated coconut. Then place the whole thing in the refrigerator for about an hour. A really tasty thing!
Crepe - a delicious sweet little thing
A crepe is not only a very popular snack in France, but of course also in this country. Here I would like to present a simple but tasty basic recipe for crêpes, the fine pancake variant of French cuisine. Traditionally, the crepe is baked on a cast-iron plate. A crepes maker or similar equipment makes the production especially quick and easy.
This variant of the pancake is sweet or savoury and not only a welcome treat for children and can be eaten for breakfast as well as dessert or "snack in between". The whole thing is super quick and easy to prepare - you only need a handful of ingredients and it's really delicious!
Beside a Crepemaker it makes sense to get a dough distributor or a dough rake to get the crepe so thin. The dough rake is used to quickly distribute the still liquid dough in a circle on the baking plate or crepemaker. Due to the enormously short baking and preparation time, it is also suitable for spontaneous visitors, such as friends of children from kindergarten and school.
Crepe / Crepes - basic recipe
The ingredients are simply mixed with the mixer in a bowl. The crepe dough should have an almost watery consistency.
Now pour some dough onto the hot plate of the crepemaker with a trowel and stir the dough circularly from the wrist with the dough rake. As soon as the dough is solid at the top of the crepe, which usually takes only seconds, you can turn it over.
The filling, which usually consists of chocolate, nut nougat cream or something like that, is then placed or spread on the finished side. Now just fold it up and the homemade crepe is ready.
Popular ingredients for filling crepes are strawberries, cream, bananas, oranges, cream cheese, ham and egg. Fruits, fruit, there are no limits to your imagination and taste. Just try it out as you like. Enjoy your meal!
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