How to Pancake a Volleyball Game

Emmi's classic pancakes - my basic recipe

It was my birthday recently and a dear friend gave me an adorable little life guide over the pancake breakfast. It contains many beautiful suggestions that can be read with a wink. One piece of advice is that as a good resolution for the new year one should save a word from extinction. I was startled at first, but had to realize that this is not such a stupid thought.


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Because if you think about it for a long time, it is true that many words are threatened with death by being forgotten or even forgotten. You just have to poke around in your own past. Some of them have certainly already disappeared from the Duden. Certainly also because things are no longer part of everyday life, such as the "rotary dial" or the "test image".

After a long thought, I came up with the following, maybe you know one or the other word: Heiermann (5-Markstück), Fräulein (without words), Hasenfuß (over-anxious person), warrior (combative, assertive person), gossip aunt (talkative Woman), quack (doctor or pharmacist), glaring at (calling), splendor of joy (visibly great joy), forked breakfast (rich, second breakfast - today brunch).

SAVING WORDS AND PANCAKES

In any case, I think the idea of ​​saving a forgotten word and putting it back into usage is great. Also to see if it settles down with family and friends again. An experiment, so to speak 😉. I opted for "peeking" and against "fork breakfast" 😉. Although the word gives me a great transition to my recipe for classic pancakes.

CLASSIC PANCAKES - MY BASIC RECIPE WITHOUT SUGAR

Because classic pancakes, as I prepare them, are ideal for breakfast or brunch, as my basic recipe does not contain any sugar. So you can top it with savory ingredients or with sweet ones. Yes, even modify the dough with spices of any kind. By the way, I felt the need to put my pancake recipe on the blog for a long time. My son loves my pancakes very much and in this way I would like to save the recipe for him from being “forgotten”, so to speak. Because if it were up to him, he could have pancakes served for breakfast, lunch and dinner - hmm, that would actually make it a lot easier for me 😉.

MY TIP TO YOU - THE PANCAKE DOUGH ALWAYS NEEDS SOMETHING CALM

There are probably as many pancake recipes as there are words. Hopefully they all have in common that you let the pancake batter rest. The components do not get along within seconds, so the dough should rest in the refrigerator for something between 10 and 30 minutes so that it becomes nice and stable. But don't be so strict, sometimes 5 minutes is enough if you don't have the time.

Oh and one more advice from me. I know a lot of people use butter for frying, but personally I don't think butter is optimal. It burns way too quickly and, in my opinion, the appearance suffers more than the brown butter taste adds. But that's like everything - it's a matter of taste.

If you feel like eating pancakes even more, then why not try mine sweet classic apple pancakes out.

Or my practical pancake fun, for which you don't have to stand at the stove, with minecrispy and uncomplicatedOfen pancakes or mine hearty pancakes from the oven with minced meat, fresh tomatoes and mozzarella.

 

Emmi's classic pancakes - my basic recipe

Print out the recipe

INGREDIENTS

THE DOUGH SHOULD BE AT LEAST 10 TO MAX. 30 MINUTES REST (IN THE REFRIGERATOR)

GIVES ME APPROX. 5-6 PANCAKES IN A PAN WITH APPROX. 26 CM DIAMETER AND SOUP LADLE (125 ML)

MANUAL

  • First you briefly mix it up Flour and the milk with the Whisk the hand mixer or the food processor until it is well mixed and there are almost no lumps left.
  • Then come the 3 Eggs, 1 TBSP Mineral water (makes the dough fluffier) ​​and the pinch of salt into it. Mix everything into a smooth dough.
  • Now you leave it Pancake batter For Rest in the refrigerator for about 10 to 30 minutes, So that Flour beautiful swell up and the dough thickens a little. NOTE: Since the ingredients do not combine so quickly, the dough should rest to unfold and become stable. This will help prevent the pancake from shrinking up in the pan and forming bubbles.
  • For the roast meat you take one of the pancakes Coated pan in any size, heated in it approx. 1 tsp Vegetable oil or clarified butter on medium / high level (or 7 out of 9) any amount of pancake batter and swivel the pan a little so that the dough runs to the edge. NOTE: I take a pan about 26 cm in diameter and a soup ladle filled to the brim with batter (125 ml capacity). This is how my boys and I like the fat one best. However, the different preferences for the thickness of the pancake are very individual.
  • The pancakes should stock up (approx. 1 minute), that means until there is hardly any raw dough left on the surface.
  • Then it's best to turn the pancake with one spatula. Bake for another 1/2 minute. When it's done, take it out of the pan and add something for the next pancake oil put in the pan. NOTE: In my experience, the first pancake doesn't win a beauty award until the heat of the pan and the batter are a well-rehearsed team. You can keep the finished pancakes warm on a plate in a warm oven at 60 °.
  • Since the dough does not contain any sweetness, you can fill it with savory or sweet ingredients and serve it. I wish you a good appetite.

WHAT DO YOU MEAN?

Have you tried the recipe once? How do you find it? I am always happy to receive praise, friendly criticism or your tips and experiences. Please feel free to keep in touch using the comment function below. I would be very happy about that.
Have you tried my recipe? Mark me with @emmikochteinfach if you want to show me