Photo: RFF
pancake
How do you like your pancake best? With sweet apples or savory mushrooms? 13 simple pancake recipes that will satisfy everyone.
Pancakes, pancakes, pancakes, pancakes, pancakes or crêpes - we do not care. We like every pancake recipe . Most of all, we like Grandma's classic stuffed - with sweet or savory delicacies, with apples or tomatoes.
The basic recipe is simple. Flour, milk and eggs - nothing else is needed to create a juicy pancake. For the special occasion, we serve a pancake recipe that is impressive - a blueberry pancake cake with an aromatic cinnamon quark cream.
And because we can not get enough of the sweet and savory pancakes, we enjoy a pancake tower with pork chops, savoy cabbage and mushroom cream, followed by a pear pancake with cranberries and hazelnut flakes. Pancakes - enjoy the whole day!
Pancake recipes
Apple and bacon pancakes with maple syrup
Ingredients (4 people)
4 eggs, 1 pinch salt, 200 g flour, 1/2 teaspoon sugar, 200 ml milk, 2 apples (approx. 130 g each), 20 g clarified butter, 8 slices of bacon, 8 tablespoon maple syrup
preparation
1. Separate 3 eggs. 1 egg, yolks, salt, flour, sugar and milk in a bowl and stir with the whisk of the hand mixer to a smooth dough. Approximately Let it swell for 15 minutes.
2. Wash apples, cut out the core with an apple cutter. Cut apples into 6-7 rings. Beat the egg whites until stiff and place in 3 portions under the dough.
3. Heat 5 g clarified butter in a small pan (16 cm Ø), add 2 slices of bacon and 3-4 apple slices to the pan, distribute about 1/4 of the dough evenly. Fry until golden brown for 2-3 minutes on a low heat, let it slide on a pot lid and turn it over with the help of the pot lid. Also bake golden yellow from the second side. Remove from pan, keep warm.
4. Bake another 3 pancakes from remaining ingredients as well. Serve pancakes with maple syrup.
Pancake tower with cottage cheese cream and berry fruits
Ingredients (4 people)
10 g butter, 75-100 ml milk, 1 tbsp sugar, 1 pinch salt, 50 g flour, 1 egg, 200 g strawberries, 50 g blueberries, 50 g raspberries, 400 g vanilla quark, powdered sugar for dusting, oil for the pan
preparation
1. Melt the butter. Mix the milk, sugar, salt, flour and butter into a smooth dough. Stir in egg. Let the dough swell for about 15 minutes.
2. Wash strawberries and blueberries. Strawberries, except one for decorating, cleaning and quartering. Read raspberries and blueberries.
3. Spread a coated pan (about 18 cm Ø) with oil. Put 1/4 of the dough in the pan. Turn the pancake after approx. 2 minutes and roast again for approx. 2 minutes. Take out and bake 3 more pancakes as well.
4. Layer the pancakes, quark and berries into a tower and sprinkle with powdered sugar.
Savory pancakes with chard
Ingredients (4 people)
200 g flour, 3 eggs, salt, 250 ml milk, 1 chard (about 600 g), 1 onion, 2 packs (à 100 g) bacon, 8 teaspoons + 2 tablespoons oil, pepper, sugar
preparation
1. Mix the flour, eggs, salt and milk with the whisk of the hand mixer to a smooth dough. Approximately Let it swell for 15 minutes.
2. Clean chard, cut leaves from the stems. Halve leaves, cut into strips, wash and drain. Peel the onion, dice. Cut in half the bacon slices.
3. Heat 1 teaspoon of oil in a nonstick pan (22 cm Ø). Add 1/8 of the dough and cook over medium heat for 4-5 minutes. Lay 4-5 bacon halves flat on the still liquid dough. Turn over the pancakes and fry for 3-4 minutes. Remove finished pancake and keep warm. Process the remaining dough with 1 teaspoon of oil as well.
4. Meanwhile heat 2 tablespoons of oil in another pan or in a saucepan. Steam the onion cubes in it. Add chard and approx. 100 ml of water and cover, stewed for approx. 10 minutes. Season the chard with salt, pepper and a little sugar. Put each chard on a pancake, fold and arrange on plates.
Cherry pancakes
Ingredients (4 people)
1 vanilla pod, 3 eggs, 125 g flour, 1/4 l lukewarm milk, 1 pinch salt, 2 tbsp almond liqueur, 500 g sweet cherries, 4 tbsp butter, 2 tbsp almonds, 4 egg yolks, 50 g sugar, 200 ml sweet white wine, Powdered sugar for dusting
preparation
1. Cut the vanilla pod lengthwise and scrape out the pith. Separate eggs. Add flour, egg yolks, milk, vanilla, salt and liqueur to a smooth dough. Approximately Let it swell for 15 minutes.
2. Wash cherries, stalk and stone. Beat the egg whites until stiff. Lift the egg whites under the dough. Heat 1 tsp butter in 2 ovenproof pans. Add 1/8 of the almonds to the hot butter and add 1/4 of the dough to each. Then in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 5 minutes. Turn over the pancakes, place 1/4 of the cherries on each and sprinkle with 1/8 of the almonds. Continue baking for about 5 minutes. Keep finished pancakes warm and bake 2 more pancakes from remaining ingredients.
3. Meanwhile, for the wine foam, beat the egg yolks, wine and sugar creamy over a hot water bath. Arrange the finished pancakes and wine foam on plates. Dust with powdered sugar.
cabbage pancakes
Ingredients (4 people)
100 g mushroom, 1 onion, 150 g spring onions, 500 g savoy cabbage, 2 tbsp peeled sesame seeds, 8 eggs, salt, pepper, 2-3 tbsp dry sherry, 200 g flour, 40 g butter lard, approx. 15 tbsp teriyaki sauce
preparation
1. Clean the mushrooms, clean them if necessary and slice them. Peel the onion and cut into fine cubes. Clean and wash the spring onions and cut into fine rings. Clean savoy cabbage, wash and cut into strips. Roast sesame in a frying pan until golden brown, remove and set aside.
2. Place the eggs in a very large bowl and mix with the whisk of the hand mixer. Season with salt and pepper. Add sherry and stir. Sift flour through a fine sieve and stir. Add onions, spring onions, mushrooms and cabbage and fold with your hands and knead carefully.
3. Heat 1 tbsp of clarified butter in a pan (20 cm Ø). Pour 1/4 of the mass into the pan, lightly press and cook over medium heat for about 4 minutes. Carefully slide the pancake onto a flat pot lid. Put it back in the pan and fry for about 4 minutes from the other side.
4. Remove finished pancake, keep warm. Roast 3 more pancakes in the rest of the butter. Sprinkle pancakes with sesame seeds and drizzle with teriyaki sauce.
Stuffed pancakes with apple currant cream cheese and caramel sauce
Ingredients (4 people)
9 tbsp sugar, 2 eggs, 125 g flour, 200 ml milk, 1 apple, 100 ml apple juice, 100 g double cream cheese, 150 g skim quark, 2 tbsp lemon juice, 100 g redcurrants, 50 g whipped cream, peppermint to decorate, oil for the pan
preparation
1. For the dough, mix 1 tbsp of sugar and eggs with the whisk of the hand mixer. Stir in flour and 150 ml of milk. Let the dough swell for approx. 30 minutes.
2. Wash the apple, quarter it, remove the core. Peel quarters and, except for decoration, cut into thin slices. Boil the apple juice in a saucepan and fry the apple slices for about 2 minutes. Let cool down. Stir cream cheese, cottage cheese, 4 tablespoons sugar and lemon juice. Wash currants. Berries, except for something to decorate, brush from the panicles and fold carefully.
3. For the caramel sauce, heat 4 tablespoons of sugar in a small saucepan until caramelized. Add remaining milk and cream. Boil and simmer until the caramel has dissolved and a viscous liquid is formed.
4. Spread the pan thinly with oil and heat. Put a small piece of dough (about 3-4 tablespoons) in the middle of the pan and slice flat. After about 2 minutes, turn over the pancakes. Remove the finished pancake and allow to cool. Make another 3 pancakes from the rest of the dough.
5. Drain the apple slices. Spread the pancakes with some cream cheese filling, top with apple slices, roll up, cut into quarters. Arrange pancakes and caramel sauce. Decorate with redcurrants, apple slices and mint.
Pancake pie with salmon and zucchini
Ingredients (4-6 people)
5 eggs, salt, 225 g Meh, 200 ml milk, about 3 tablespoons mineral water, about 6 tablespoons oil, 3 small zucchini (about 600 g), 1-2 cloves of garlic, pepper, 1 / 2-1 bunch dill, 250 g smoked salmon in slices, 750 g goat's cream cheese, 1-2 tablespoons of lemon juice, sweet and sweet paprika, 15-20 g of Parmesan shavings
preparation
1. Mix the eggs and a pinch of salt with the whisk of the hand mixer. Add flour and milk little by little and mix to a smooth dough. Cover and allow to swell for about 15 minutes. Then stir in mineral water under the dough.
2. Spread a coated pan (about 22 cm Ø) with oil. Put 1/5 of the dough in the pan and bake until golden brown. Put on a plate and bake 4 more pancakes in succession. Let cool down.
3. Clean the zucchini, wash and cut into thin slices. Peel garlic and chop finely. Heat the oil in portions in a pan, fry the zucchini and garlic in portions, turning 1-2 minutes. Season with salt and pepper, remove and allow to cool.
4. Wash the dill, shake dry and pluck the flags. Dill flag, except for something to garnish, finely chop. Salmon, except 3-4 slices for garnish, finely dice. Stir cream cheese, dill and lemon juice, season to taste with pepper and sweet-and-sweet paprika. Stir in salmon, put aside 2-3 tablespoons of cream.
5. Put a pancake on a cake plate and brush with 1/4 of the remaining cream. Cover with about 1/4 of the zucchini slices. Repeat this process until all pancakes have been consumed. On the top pancakes, add a dollop of the backed cream and garnish with salmon and zucchini slices. Sprinkle with parmesan shavings and dill flagstones.
Asian herb pancakes with duck breast, vegetables and sweet and sour sauce
Ingredients (4 people)
2 eggs, 500 ml of milk, 125 g of flour, salt, pepper, 2 duck breast fillets (250 g each), 2 carrots, 150 g mango pods, 2 red peppers, 80 g mung bean sprouts, 1 pot of cilantro green, 4 teaspoons oil, 100 ml Sweet chili sauce for chicken
preparation
1. Whisk eggs with milk in a bowl. Stir in the flour. Season with salt and pepper. Approximately Let it swell for 10 minutes.
2. Wash meat, dab dry. Place duck breast with the skin side down in a cold pan. Fry for about 5 minutes over high heat. Turn meat over and fry on meat side for about 15 minutes over medium heat.
3. Peel carrots and cut into thin strips. Wash, clean and halve the mangetout. Halve, clean and wash the peppers. Cut into stripes. Rinse rungs in a colander with cold water.
4. Add carrots, mangetout and pepper to the meat in the pan. Sauté for 2-3 minutes, season with salt and pepper. Remove vegetables and meat from the pan, keep warm.
5. Wash coriander, shake dry, chop about half of it. Heat 1 teaspoon of oil in another pan (bottom approx. 24 cm Ø). Approximately Add 1/4 of the dough. Place some coriander leaves on the dough surface. Fry pancakes on both sides over medium heat for 2-3 minutes, remove and keep warm. Process remaining dough as well.
6. Mix the vegetables with the Asian sauce. Add sprouts and chopped cilantro. Distribute vegetables on each half of each pancake. Cut the duck breast into strips and add to the vegetables. Fold over the pancakes. Garnish with coriander.
Blueberry Pancake tower with cinnamon curd cream
Ingredients (4-6 people)
250 g flour, 1 packet dessert sauce 'vanilla flavor', 8 tablespoons + 30 g sugar, 1 pinch of salt, 5 eggs, 400 ml milk, 600 g blueberries, 125 g whipped cream, 250 g cream quark, 1 packet vanillin sugar, approx Ground lemon cinnamon, approx. 150 ml mineral water with carbonic acid, approx. 75 g butter, approx. 1 teaspoon hail sugar, lemon balm for decorating
preparation
1. Mix flour, sauce powder, 1 tablespoon sugar and salt. Stir eggs, mix flour and milk alternately under the eggs. Cover the dough at room temperature for about 30 minutes.
2. Read blueberries, wash and drain well. Whip the cream. Mix cottage cheese, 30 g sugar, vanillin sugar and cinnamon. Add the cream and leave to cool.
3. Stir mineral water under the pancake batter. Heat some fat in a pan (about 18 cm Ø) and add 1 small ladle of dough. Spread 2-3 tablespoons of blueberries over the dough and bake for about 5 minutes over medium heat. Slip the pancake on a flat pot lid and pour back into the pan. Bake in 1-2 minutes and put on a plate or a large plate. Sprinkle with 1 tablespoon of sugar and keep warm.
4. Bake 7 more pancakes one after the other in the same way and layer on top of each other on the plate / plate. In each case, except for the 8th, sprinkle with 1 tablespoon of sugar. In the end, sauté 1-2 tablespoons of remaining berries briefly in the pan and spread over the top of the pancake. Sprinkle with sugar. Decorate with lemon balm. To serve cinnamon quark.
Pancakes with mushroom ragout
Ingredients (4 people)
25 g butter, 150 g flour, 1 egg, 250 g milk, salt, pepper, 4 tablespoons sunflower oil, 200 g mushrooms, 200 g oyster mushrooms, 1 onion, 150 g whipping cream, 80 g diced breakfast bacon, 2 stalks of parsley, coarse pepper Sprinkle
preparation
1. Melt butter in a saucepan, remove from heat. Mix flour and egg in a bowl. Gradually stir in the milk and butter, season with salt and pepper. A coated pan (about 20 cm Ø) with oil and heat. Approximately Pour 1/4 of the dough into the pan and bake until golden brown on both sides. Also bake 3 more crepes, keep warm.
2. Clean mushrooms, wash and pat dry. Peel the onion and cut into fine cubes. Heat 2 tablespoons of oil in a wide saucepan. Fry the onion in it. Add mushrooms and sauté for about 3 minutes. Fill up with cream and simmer for 3-4 minutes. Season with salt and pepper. Fry the bacon crispy in a frying pan without fat. Wash the parsley, shake it dry and pluck the leaves from the stems. Fill pancakes with mushroom ragout. Sprinkle with bacon, parsley and coarse pepper.
Oat pancakes with caramelized banana and sultanas
Ingredients (4 people)
140 g of tender oatmeal, 50 g of flour, 2 tbsp sugar, 1 tsp baking powder, 200 ml milk, 1 egg, 50 g butter, 50 g muscovado sugar, 2 medium bananas, 50 g sultanas, oil for the pan
preparation
1. Finely grind the oatmeal in the universal shredder in portions. Mix flour, sugar, oatmeal and baking powder. Add milk and stir to a smooth dough. Stir in egg. Approximately Let rest for 10 minutes.
2. For the sauce melt butter in a pan. Add Muscovado sugar and 5 tablespoons of water, bring to the boil and stir until the sugar is dissolved. Peel and slice bananas. Sultanas in the sauce and simmer for about 2 minutes. Add the banana slices and gently stir in the sauce.
3. Bake 8 pancakes one after the other in a pan covered with oil. Arrange pancakes and gravy.
Pancake tower with smoked meats, savoy cabbage and mushroom cream
Ingredients (4-6 people)
3 eggs, 270 g flour, 300 ml milk, salt, 5 teaspoons butter, 1 small head kale (about 800 g), 2 onions, 500 g mushrooms, 3 tablespoons oil, 1 teaspoon tomato paste, 100 ml white wine, 2 tablespoon crème fraiche, pepper, 1/2 bunch of parsley, 12 slices (à 15 g) smoked pork cutlet
preparation
1. Separate eggs. Mix flour, milk and egg yolks. Beat the egg whites and a pinch of salt with the whisk of the mixer until stiff, and stir in the flour mixture. Let the dough rest for about 15 minutes.
2. Heat 1 teaspoon of butter in a pan (20 cm Ø). Distribute 1/5 of the dough in it. Bake pancakes golden brown on both sides. Bake 4 more pancakes in 1 teaspoon butter and keep warm.
3. Clean cabbage, wash and peel 10-12 outer, large cabbage leaves. Cook the cabbage leaves portionwise in boiling salted water for 5-7 minutes, remove, quench in cold water and drain well. Cut midribs flat, halve large leaves if necessary. Use the rest of the cabbage elsewhere.
4. Peel onions and finely dice. Clean mushrooms, clean them and, if necessary, cut them into small pieces. Heat the oil in a pan and fry the mushrooms for about 10 minutes. Add onions shortly before the end of the cooking time. Stir tomato paste, white wine and crème fraîche. Deglaze mushrooms and simmer for about 5 minutes. Season with salt and pepper.
5. Wash the parsley, shake it dry, pluck leaves from the stems and chop. Lift the parsley under the mushroom mixture. Keep fungal mass warm. Pancakes, savoy and Kasseler stack to a tower. Distribute mushrooms on the tower.
Pear pancakes with cranberries and hazelnut flakes
Ingredients (4 people)
200 g flour, 1 pinch of salt, 2 not too ripe pears (à 125 g), 4 eggs, 1/4 l milk, juice of 1/2 lemon, 6 tablespoons oil, 20 g butter, 2 tablespoons hazelnut flakes, 4 tablespoons cranberries (Glass)
preparation
1. Put the flour and salt in a mixing bowl and press a bowl in the middle. Mix milk and 1/8 liter of water, pour into the bowl and stir with a whisk to a smooth dough. Separate 2 eggs. 2 eggs and egg yolks to the dough under the dough stir. Beat the egg whites stiff with the whisk of the mixer and fold in gently.
2. Peel and quarter the pears, remove the core and cut the quarters into columns. Sprinkle columns with lemon juice so they do not turn brown.
3. Heat a pan (18 cm Ø), add 1 1/2 tablespoon of oil and put in 5-6 pear slices. Pour in some batter with a ladle and bake over medium heat. When the surface is firm, allow the pancake to slide on a flat lid, turn it over and put it back in the pan. Add 5 g of fat and bake the pancake from the other side until golden brown. From the remaining dough, bake another 3 pancakes as well.
4. Fry the hazelnut flakes in a frying pan without fat and remove. Add cranberries to the pancakes and sprinkle with hazelnut flakes.
