INGREDIENTS
This is what you need for 6-8 pancakes = 2-3 servings:
- 250 g all-purpose flour
optional use 50% whole wheat - 1/2 liter milk
- 2 eggs
- 1 tsp. salt
- butter as needed
Pic1: Belgian pancake with apricot jamDirections
2020-09-20
Pic2-4: pancake batter- Combine flour, eggs, milk and salt in a mixing bowl.
- Whisk / mix thoroughly until the batter is smooth without lumps.
- Optionally add 1 tbsp. sugar if you have a sweet tooth.
WARNING: The pancakes will burn quicker with added sugar.
2016-11-27
Pic5-7:
frying pan- Melt some butter in a hot pan.
The pan should remain hot throughout without burning the butter. - Pour a ladle of batter, tilt the pan around to quickly spread the batter evenly.
- The pancakes should be thin, but not as forced as with crepes.
It may take a few tries until you find the correct amount of batter for your pan. - Fry for 2-3 minutes on each side until brown patches show.
Optional:
- Add a filling and fold the pancakes double, similar to an omelet.
2020-09-20
Pic8-10:
table griddle- Making pancakes on a table griddle is different because you cannot lift and tilt the griddle safely to spread the batter. Use a long spatula instead. (Pic4)
- Pour a ladle of batter. Spread quickly with the spatula.
Usually, my first pancakes are thicker and the very last one is the best. - Fry for 2-3 minutes each side until golden-brown patches show.
- Stack the pancakes until all the batter has been processed.
2020-09-20
Pic11-13: the last one for the day- Advantage of the griddle is that the pancakes can be made a lot bigger.
It always takes me a while before I can make the pancakes thin enough to my liking.
2020-09-20
Pic14-16: with brown sugar- I like to eat these pancakes with brown sugar.
- Nutella and apricot jam, separately or together are nice too. :-)