The variations are numerous, as are the fillings with which to enjoy these pancakes, which give off an inviting aroma while cooking in a pan.
It is a typical American breakfast, but also in the UK, Italy, and other European countries, for several years, pancakes have often been offered on tables: at breakfast, but also during brunch, also trendy in restaurants in our area, they are the result of a preparation that takes a few minutes. In addition, pancakes can also be made in a savory version and be the protagonists of aperitifs, lunches, and dinners. The variations are numerous, as are the fillings with which to enjoy these pancakes, which give off an inviting aroma while they cook in a pan.
There is a basic recipe, which can be used for all preparations.
DINER STYLE PANCAKES
INGREDIENTS
- 200 g of flour
- 2 eggs (can be omitted for a vegan version)
- 15 g of sugar (to be omitted for savory pancakes)
- 250 ml of milk (also vegetable)
- 10 g of baking powder
- 1 pinch of salt
- 25 g of seed oil (or melted butter)
- Vegetable oil, coconut oil, or butter for the pan
HOW TO DO DINER STYLE PANCAKES
Beat the eggs and sugar with a whisk, add a pinch of salt, oil or butter, and milk, and continue mixing. Lastly, add the flour, a little at a time, and the baking powder. Put a non-stick frying pan on the heat, when it is hot, grease it with oil or butter, using kitchen paper, and pour a ladleful of the mixture. As soon as the pancake starts to bubble on the surface, flip it over. It only takes a few minutes per side to achieve perfect browning.
Filling ideas range from classic maple syrup to spreads of all kinds, including peanut butter, fresh fruit, jam, and dried fruit. Even for a savory version, there are many solutions, from smoked salmon, perhaps combined with sour cream or a delicate cheese, to cold cuts, any type of cheese, to vegetables. A classic American version is the one with eggs and bacon
TIPS
Avoid ready-made mixes. Better, much better, to make the batter at home.
Learn how to make the batter. Use a good pancake recipe with the proper ingredients.
Prepare pancake batter early. Between preparation and use, the batters always need to rest: at least half an hour, or even more, during which the flour is hydrated and any small lumps dissolve. The beauty is that, stored in the fridge well covered with plastic wrap, it keeps well even for a couple of days. So, if you want to serve pancakes for breakfast tomorrow morning, prepare it quietly tonight: when it’s time to use it, just give it a stir to make it homogeneous again. And if, of course, you have some leftovers, you can repeat breakfast the day after tomorrow.
Use the right pan in the correct way. Use a large non-stick pan so that you can cook several pancakes at the same time. You don’t need to grease it because – remember? – the butter is already present in the batter. Also, the butter or oil on the pan during subsequent cooking ends up burning.
Heat it, remove it from the heat, and pour 2-3 tablespoons of batter into each pancake: as soon as it is poured, the batter will spread into a disc. Return immediately to the heat (lively) and cook the pancake for 1-2 minutes: it is ready to turn when the edge begins to firm up. Brown it on the other side and go, on the plate, or in a hot oven (at 80-100°) waiting for all the pancakes to be prepared.
Use baking soda. Bicarbonate is capable of giving a more uniform leavening and a typical salty aftertaste in magnificent contrast.
Stack them. Pancakes cool quickly, and stacking them on top of each other as you cook them helps keep them warm with their own heat.
Don’t snub butter and other toppings. Butter is essential. Its scent is distinctive, as well as in other sweet recipes, from waffles to croissants. So, you may as well make oil pancakes, but the taste of butter isn’t easily replaced. As far as I’m concerned, I love to eat my pancakes with only butter or a spoonful of molasses or maple syrup! Sometimes I add a drizzle of chocolate and yogurt. And don’t forget chopped nuts if you’re a fan.
You might like more…
- Perkins Potato Pancakes
- 5 Best Substitutes For Milk In Pancakes
- Fluffy Purple Ube Mochi Pancakes Recipe
- Banana Egg Oatmeal Pancakes
Diner Style Pancakes
Ingredients
- 200 grams flour
- 2 eggs can be omitted for a vegan version
- 15 grams sugar to be omitted for savory pancakes
- 250 milliliters milk also vegetable
- 10 g baking powder
- 1 pinch salt
- 25 grams seed oil or melted butter
- 1 tbsp vegetable oil coconut oil or butter for the pan
Instructions
- Beat the eggs and sugar with a whisk, add a pinch of salt, oil or butter, milk and continue mixing.
- Lastly, add the flour, a little at a time, and the baking powder.
- Put a non-stick frying pan on the heat, when it is hot, grease it with oil or butter, using kitchen paper and pour a ladleful of the mixture.
- As soon as the pancake starts to bubble on the surface, flip it over.
- It only takes a few minutes per side to achieve perfect browning.