This recipe is quick, simple and tasty! Pancakes are made without milk or eggs, but with only four basic ingredients, plus some liquid to turn them into batter.
Ingrediants
The doses allow to obtain 10-12 pancakes; if you use those in brackets, the yield is 3 pieces:
- 130 g of flour (35 g)
- 10 g of yeast (3 g)
- 30 g of sugar (5 g)
- 1 g of salt (a pinch)
- Liquid ingredient (water or one of the ingredients suggested in the article); the quantity is variable according to the density you want to obtain. You can find more details in the article.
Steps
Part 1 of 2: Prepare the Batter
Step 1. Mix the powdered ingredients together using a whisk
Pour them into a bowl and work them to get a uniform mixture.
Step 2. Add your favorite liquid
Most aqueous fluids are fine, such as water, fruit juice, cream, and plant-based milk; however, there are some limitations based on what you are going to cook (pancake, crepe or waffle):
- Since the batters for crepes, pancakes, waffles and even the one for crepes with cold cuts (sausage, salami, ham) must have different consistencies, it is not possible to indicate precisely the amount of liquid. If you've never made pancakes before, make a very thick gravy-like dough. Make sure it is fluid at the right point and add more liquid or powder mixture to make it more or less watery; be ready to do some experiments.
- For example: To make a single very swollen Belgian waffle, you should start with 120ml of liquid and 3-4 tablespoons of the powder mixture, mixing and adjusting the doses until you get the consistency you want.
Step 3. Stir to incorporate the various ingredients
The batter is ready when you can pour it. As mentioned above, you need to make a thicker mixture for the waffles, a little more fluid for the pancakes and rather watery for the crepes.
- Some recipes for crusted fruit use this batter. If you mix fresh fruit, sugar and a thickener (whichever preparation you prefer), you can coat the mixture with this batter. Reduce the dose of the liquid ingredient to create a very thick mixture, which you can spread with a wet spoon or spatula; finally, you can sprinkle some sugar as a final decoration.
- If you want to flavor pancakes, read the tips section.
Part 2 of 2: Bake the Pancakes
Step 1. Pour the batter into the very hot pan
If necessary, tilt the pan to spread the mixture evenly.
Step 2. Cook until the batter begins to bubble
Step 3. Turn it with a spatula
Cook it until it turns golden; have some oil or butter available to facilitate this operation.
Step 4. Remove the pan from the heat and serve the pancake immediately
Add your favorite ingredients, such as banana, whipped cream, berries, maple syrup, and so on.
Advice
- You can make large doses of dry mixes and store them in sealed containers for future use. All these ingredients, individually, last a long time and the same is true when they are mixed together.
- Taste the batter. Since baked pancake tastes the same as raw dough, soak your finger and dip it into the powder mixture to taste it. Modify the amount of salt and sugar to suit your tastes; generally, the mixture should be slightly sweet without flavor.
- You can incorporate other flavors, add them as you taste the batter. The flavor should be quite intense, as it tends to dull as the pancake swells during cooking and after adding the toppings. Here are some suggestions: cinnamon, nutmeg, brown sugar, maple flavoring, almond flavoring, mashed bananas, strawberries, blueberries and even Kool-Aid powder (remember, however, that one package is enough to prepare two liters of drink, then adjusts the doses accordingly). Be creative!
- Any non-sweet flavor should be enriched with sugar or corn syrup; pour in a little at a time and taste the mixture often until you get the flavor you want (read the warnings section).
- If you have decided to use Kool-Aid, mix the contents of the package with the sugar dose recommended by the instructions on the box; then, gradually pour the mixture into the mixture, tasting it often until you get the desired result.
- When making large doses of preservative blend, grind all the ingredients, especially the salt and sugar, to a powder. Heavier substances, such as these, tend to settle on the bottom; to ensure that they blend in evenly with the others, use the icing sugar and grind the salt until it becomes a powder. It is not necessary to use a mortar and pastel, you just need a plate and a glass or a cup with a flat bottom.
- For crispy waffles, add 15ml cooking oil to each batch of batter.
