Скачать с ютуб How to make Belgian pancakes в хорошем качестве

How to make Belgian pancakes

Hello everyone, welcome back! I come from Belgium and pancakes or “pannenkoeken” as we call it are very embedded in our food culture. I have found memories of my mom making us pancakes when we were kids. They always have been one of my favorite comfort Foods Making pancakes is not hard, but there is a technique to having them come out very soft and tender so they seem to melt in your mouth. A first important step is figuring out the correct proportions of the ingredients. Here you find my receipe: RECEIPE: I give you the proportions of ingredients per egg. 1 egg will give you about 3 medium sized pancakes. - 1 medium sized egg - 125 ml of milk (cow/ goat/ plant based/..) - 50 g all-purpose flour - 5 ml (1 tsp) vegetable oil with a neutral flavor (I use mais oil) - ½ tsp vanillasugar (you can also use regular granulated sugar and add some vanilla extract) - A pinch of salt - Butter for baking For the baking I use a pancake pan. They are low on the edges and have a thinner bottom that is made in such way that it holds onto the heat of the fire well. I have also baked with pans with a very thin bottom and cast-iron pans (cast iron pans work if you give them some time to heat up. They hold onto the heat of the fire very well, but you’ll have to check well that they don’t get too warm and burn the pancake). PROBLEMS with the pancakes: Pancakes rip when you try to turn them: - If this happens with just the first pancake, it means that your pan was not warm enough. If it happens even with a warm enough pan, it might mean that there are not enough eggs in the batter (for example if you used small eggs). You can take a few spoons of batter aside, mix an extra egg in it until fully incorporated and then add this mixture to the rest of the batter and mix it in. - If you notice that your batter is as liquid as milk, you might want to add a bit more flour to it. You can do this by taking a few spoons of batter aside, mix extra flour in it until fully incorporated and then add this mixture to the rest of the batter and mix it in. Pancakes are hard to flip/ stick to the pan: Either use more fat to grease the pan or turn the fire a bit higher (low heat makes the batter stick more). If neither help it means that you should look for another pan to do the baking with. The pancakes are not soft, but stiff/ tough: - The batter is too thick: this can happen if your measurement of milk is a bit off. You should end up with a batter that is thin, just a bit heavier than milk. - You use too much batter: you just need enough batter to have it spread over the surface over the pan, otherwise you’ll get a thick pancake that will need a longer baking time and dries out. - This can happen if the proportion of eggs is off, for example when you used very big eggs. You can just add a bit more milk to the batter and see if it gives nicer results. - You are baking the pancakes at too low of a temperature. This makes the pancakes dry. Try to see if you’re comfortable with baking them at higher temperatures. There are lumps in the batter: Its best to mix the milk into the batter latest, bit by bit. Like this the batter can bind itself with the milk without creating lumps. A few small lumps normally don’t have an effect on the taste of your pancake. If you have many or big ones you can try and sieve the batter to remove the lumps. STORING pancakes: Fridge: you should be able to keep pancakes in the fridge for about 2-3 days if they are packed air-tightly. ! If you doubt their freshness after storing them or their taste is off, don’t consume them. Freezer: you should be able to freeze pancakes for about 2-3 months if packed air-tightly. After this timeframe their taste and texture will reduce. RE-HEATING pancakes: Microwave: if you keep the pancakes covered in a microwave-safe container you can easily reheat them. Just Always keep them covered so they don’t dry out Oven: Make sure to cover your pancakes with materials that are safe to put in an oven. You can leave the pancakes in an oven at 60°C to 100°C until they have your desired temperature. Make sure to always keep them covered so they don’t dry out. I hope that you end up enjoying Belgian pancakes! And if you have any questions, you can always ask me. Have a lovely day!