New simple pancakes. Coffee Pancakes That Will Fix Any Morning Andy Chef American Pancakes
- Butter - 30 g
- Flour - 150 g
- Baking powder - 7 g
- Salt - 3 g
- Vanilla
- Cream 20% - 215 g
- Egg - 1 pc.
- Trimolin - 35 g
Did you know that my first blog recipe was about pancakes. At that time I didn’t understand cooking at all, but I was firmly convinced that in American films they definitely didn’t show grandmother’s pancakes. It all turned out that way. We can say that pancakes are a whole philosophy of breakfast, hundreds of sauces and toppings, different shapes and tastes. And so for almost two years I was pleased that I had an excellent recipe for these pucks.
Recently I was in (see review) and at the Shangri-La Tokyo hotel I had breakfast at the Italian restaurant Piacere ("delight"), I ordered mango pancakes. They turned out to be of enormous size and fantastic taste and splendor. I haven’t eaten such yummy for a long time, thick, friable with a beautiful ruddy crust and bright mango sauce, I greedily cut off all the new portion and ate it instantly. Probably, at that moment I could get into the book of records for the most lightning-fast breakfast reception on the planet. In general, I realized that I had to get this recipe for you (and myself, of course). For a long time I tortured the waiters and, finally, the restaurant's press service sent me the recipe of Chef Andrey Ferrero. Throw away all your pancake recipe notes, because today you will have one that you will definitely appreciate.
Here I tried very hard for you and translated everything into exact grams. Try to follow the recipe and weights, then you will get a masterpiece. Let's start by melting the butter. I do it in the microwave. Cut into cubes, into a cup and heat for 10 seconds until liquid oil is obtained. Someone will want to use vegetable. Try it, but only if you do it my way the first time. We will need 30 grams of melted butter, so take 32-35 in a cup.
Next in the bowl we make PANCAKE MIX. In other words, a test piece. In a bowl, combine ordinary wheat flour (150 g, I do not advise taking any, it will affect the taste decently), baking powder (7 g), salt (3 g). I also add the seeds of one vanilla pod. In addition to the smell and taste, you will get a speckled dough as a bonus, it is very beautiful. Mix everything well with a whisk. The trick is that we get 160 grams of pancake mix. You can make 2-10 servings and keep in a jar. And when you decide to make breakfast, you will measure 160 grams and continue to follow the recipe. I find it very convenient. The only thing is that you need to mix everything thoroughly so that there is a homogeneous mixture. To do this, take a whisk, or you can even beat the dry mixture with a mixer for 2-3 minutes (this is if we cook for the future).
We will prepare liquid ingredients in a separate cup. The thing is that we want to get fluffy and crumbly pancakes in structure. Therefore, we do not want the gluten to develop too much in the dough. (It makes the dough more rubbery, good for pizza and pies.)
Pour cream (215 g, fat content 15-20%). You can use milk and even water, but, damn it, this is our breakfast, the most enjoyable meal, is it worth saving on taste and aroma. Small moment. When we have a jar of the mixture, it is convenient to keep 200 g packs of cream in the refrigerator. Therefore, you can cheat a little and take the remaining 15 g with water. Then melted butter (30 g). And break one medium egg. I got 53 grams. This is the only weak point (the size may differ for everyone), so we keep a couple of tablespoons of flour or a mixture in reserve. And finally, the chef's secret is trimolin (35 g). I have it in my store, it is also called invert sugar. It seems to be made at home, but I use ready-made. Trimolin is somewhat similar in appearance to candied honey. It is necessary so that the product stays fresh longer and does not dry out. Therefore, you can replace it with honey (the thicker, the better. If candied, it’s generally great). Both trimolin and honey are sweet, it's just that the first one does not have a characteristic smell and taste, which is why confectioners use it. The sweetness of trimolin was enough for me for the test, if you are worried that it will be fresh - add a couple of tablespoons of fine sugar or powder - here to your taste. In the comments they ask about "remove trimolin and honey completely", I'm afraid the texture will be different. Maple and other syrups will also not work, at least I would not use them.
And then carefully pour the liquid mixture into the dry mixture. You can pour in thirds and mix each time, but it's better to do it right away. Pour in and mix gently with a whisk. Again, we do not need gluten, so without fanaticism, only the mixture has become homogeneous - we stop.
If you have already made pancakes, then you understand the desired dough consistency. It is thick and falls off the whisk rather than drips. We adjust the density and liquid with cream or flour (mixture). Why is it important to catch the thick state of the dough - this is the only way pancakes will be thick, for which we love them. Thin pancakes are a mistake.
See the vanilla specks?! Fairy tale, right?
The next secret is medium fire. Many are literally burned on this)) If the fire is strong, the product will quickly blush, but inside it will remain raw. Therefore, we make the fire below the maximum mark, put a good frying pan with a thick bottom (it gives uniform constant heating). If you have a non-stick coating, like I do, then you will not need oil. And this is the second reason why we are crazy about pancakes, they are absolutely not greasy. I used to make small pancakes with a diameter of 6-8 cm, just pour a tablespoon into the pan. But in Japan they were huge, larger than a CD (does anyone else remember what a CD is?). The idea here is that the larger the pancake, the more tender it seems (less side faces dried and more soft "middle"). Therefore, this time I measured out a ladle of dough. It turned out to cook one pancake at a time. We poured the dough into the center and it very slowly spreads slightly - this means the consistency is perfect. Now we are waiting for the appearance of bubbles. They will appear faster along the edges, a little later in the center. And when you see at least 2-3 bubbles in the center, then the pancake is ready. We turn over.
Here is my approximate crust color when I flipped the pancake. Maybe a little lighter. Brown the second side less than the first. It is more convenient to work with a flat spatula. See what a perfect even crust. This is not pancakes for you.
And look how thick they are, more than 1 cm. Experiment with roasting time. Overexpose - it will be dry, underexpose - raw inside. Once you understand the right moment, you will do them easily and by eye until retirement.
Lay the finished pancakes on a flat surface and fry the next ones. I made 4 large pancakes, enough for two. I'll show you how to make the sauce. We peel the average mango and cut into cubes of 5-7 mm.
And all the ugly trimmings are placed in the blender bowl.
Today we will learn how to fry fluffy and tender pancakes. Andy Chef offers several options for their preparation. If you are bored with the usual pancakes and pancakes, write down our recipes as soon as possible. Pancakes on kefir, milk, with buttermilk and baking powder - choose any pastry to your taste.
Master class from Andy Chef: simple pancakes
Breakfast is an important part of our daily menu. And often we do not have enough time to prepare it. Try frying pancakes, the whole process will take you no more than twenty minutes. And your household will be full and happy!
Advice! Serve pancakes with nuts, your favorite jam or fruit.
Compound:
- 1 st. flour;
- 2 eggs;
- 1 st. milk;
- 1 tsp granulated sugar;
- 1/5 tsp salt.
Cooking:
On a note! If you plan to serve pancakes without topping, add more granulated sugar to the base.
American breakfast
Many sweet tooth fell in love with American pancakes. Andy Chef advises to separately combine dry ingredients and liquid ones. And only then they need to be mixed. Then the pancakes will turn out tender and airy.
Compound:
- 1 st. milk;
- 1.5 st. flour;
- 3 art. l. olive oils;
- 3 art. l. granulated sugar;
- vanilla;
- salt;
- 1 tsp baking powder.
Cooking:
Pancakes on kefir
Andy Chef cooks Japanese kefir pancakes. They turn out fluffy and airy. Such a delicacy will not leave your household indifferent, and they will definitely ask for more.
Compound:
- 2 eggs;
- 2 tbsp. kefir;
- 2 tbsp. flour;
- ¼ st. purified sunflower seed oil;
- 3 art. l. granulated sugar;
- 1 tsp soda.
On a note! Soda does not need to be quenched first; kefir will do just fine with this function.
Cooking:
- Crack eggs into a bowl and add sugar.
- We grind these ingredients, then we introduce kefir and then soda, stir.
- We sift the flour. Add it to the rest of the ingredients in batches.
- Now we introduce sunflower seed oil, stir the base well.
- Fry pancakes in a dry frying pan as described in previous recipes. Ready!
Oatmeal pancakes for those on a diet
We have already learned how to cook pancakes from Andy Chef. And what about those who adhere to the diet menu and are afraid to gain weight? Especially for them, our next recipe.
Compound:
- 130 g oat flour;
- egg;
- banana;
- 0.5 tsp soda;
- 130 ml of nut milk;
- 1 st. l. granulated sugar.
Advice! If you don't have ready-made flour, make it from oatmeal using a coffee grinder.
Cooking:
Baking with a surprise
Try frying pancakes stuffed with chocolate spread. They are so delicious that you can't stop eating. Serve these pancakes with tea for an afternoon snack.
Compound:
- 250 ml of milk;
- 190 g flour;
- egg;
- 5 g baking powder;
- 2 tbsp. l. granulated sugar;
- salt;
- 100-120 g of chocolate paste.
Cooking:
- Sift the flour a couple of times into a deep bowl.
- Add baking powder, granulated sugar, and salt to the flour, stir.
- Break in the egg and mix again.
- Warm up the milk to a temperature threshold of 37 degrees. Use a kitchen thermometer to avoid overheating the milk.
- In a thin stream, we introduce milk into the base for pancakes.
- With a whisk, without being lazy, stir the dough.
- We make round flat blanks from chocolate paste, put them on parchment paper.
- Place the pancake filling in the freezer for half an hour.
- Then we heat the pan, grease it with olive oil.
- Put in the pan 2 tbsp. l. test for each other.
- Add the frozen chocolate filling on top.
- And cover the filling with another 1 tbsp. l. test.
- Fry the pancakes on one side for just a minute, then carefully flip them over.
- Fry the delicacy until cooked on the reverse side.
- Arrange the fried pancakes on a serving platter.
- You can complement the taste of goodies with coconut flakes or your favorite syrup.
Pancakes, despite their intricate overseas name, are made from simple ingredients. And the culinary process itself will not cause you any difficulties. Just half an hour of your time, and you will get an unforgettable hearty breakfast. Cook with pleasure and bon appetit!
There are already a million pancakes on my blog, if you write in the search (by the way, at the bottom of every page) the word “Pancakes”, you will have an impossible number of recipes. What can I say, I really love them. Moreover, it was with pancake recipes that my blog began. I made the first recipe to understand, well, what all American films are talking about so passionately, did they really come up with something to make the fat heavy pancakes we are used to tasty. It turned out to be a completely different, amazing dish. All of them differ in density, airiness, thickness. There are those that swell up to 1.5 centimeters, you look at such a masterpiece and are amazed. Needless to say, they are completely non-greasy (most often we add 1 tablespoon of oil to the dough and that’s it, fry in a dry frying pan), airy and their dense porosity makes anyone crazy. There is one problem with them, even when you are already full, you still can’t stop and continue to eat breakfast until the last pancake. Perhaps, after cereals, this is my favorite breakfast. And already how we can vary the serving is a whole catalog of breakfasts: maple syrup, jams, sour cream and cream, sauces like caramel and chocolate, everything you can think of - pour over them. And if, which I, require more ingredients, then these are the simplest ones, in general flour, eggs and milk. It's a sin not to try. And I’ll also give a life hack on how to convince children to eat them, and to please loved ones.
Cut a large apple into a small cube of 5 mm, along with the peel. Grate the zest from one lemon (this is exactly the yellow part of the peel, the white one is bitter, so we try not to hurt it). 
We combine the apples in a saucepan with a couple of tablespoons of sugar (if the apple is sour, add one more spoon), zest and two tablespoons of lemon juice. I used cane sugar because it has a brighter flavor, but you can get by with white sugar. Put on medium heat and, stirring, wait until the apples become soft. 
Combine water and flour (one teaspoon each) in a small bowl, mix and add to the apple mixture. This will thicken the sauce slightly. Boil for a minute and remove from heat. 
Combine milk (310 g) and yolks (2 pcs) in a bowl. Beat at maximum speed until fluffy. 
Add flour (200 g), baking powder (1 tsp), powdered sugar (25 g, sugar can squeak on your teeth), and a couple of teaspoons of vanilla extract (no substitute for this, if you don’t find it, skip it). Mix well. 
Schar Mehl Farine gluten-free flour works well here if you need it: 
In a separate bowl, beat egg whites (2 pcs). Here is an important point, you should get pretty stable peaks. I foresee that for many they will not be whipped - in this case, there is no point in continuing. Separate a new pair and beat. Of the standard mistakes in working with protein: they separated it poorly and the yolk got into the protein, there was fat in the bowl or on the whisks, the mixer is not powerful enough, they did not wait for the moment when the protein was beaten well. Nothing complicated, but some people find it difficult. 
We combine both masses (add proteins to the liquid). It is better to do this with a spatula, as you will begin to break the air bubbles in the proteins with the scoop. 
It turns out a homogeneous mass. The dough will be unusually liquid for pancakes, but it should be. Due to the fact that there are a lot of air bubbles in it (we beat both masses well), it will not spread too much. 
Heat up the skillet over medium heat. Ideally, if it is a thick-walled pan with a non-stick coating. You can read about mine at. You can do it on strong, so cook faster, but it is important that the pancake is completely fried and does not burn. Practice on one first, find the right temperature.
Pour part of the dough with a spoon or ladle, try to make round blots. When bubbles and holes appear on the surface, it's time to turn over. If they burn (bad coating of the pan), grease with a thin layer of oil. 
I was also asked why the sides of the pancakes are different - this is normal. Indeed, one turns out perfectly smooth, the second does not. 
Now a little life hack. Everyone knows about it, but you never know... Pour a little dough into a pastry bag (or bag or bottle with a spout). And draw something on the pan. Let the pattern brown well and pour the dough on top in the usual way. 
These are the things that will help convince children to eat, and loved ones to smile. 
We add our apple jam, you can sour cream or whipped cream. 
- 1. How often do we see on the Internet or in films delicious American pancakes, which are abundantly poured with maple syrup (hello Canada), sprinkled with berries and are almost one of the symbols of America. There is nothing like our pancakes here, this is easy ...
- 2. One day my curiosity got the better of me and I started looking for a recipe for these pancakes. After trying different options and slightly adjusting the proportions, I got, in my opinion, perfect pancakes. Let's get started, first I'll show the ingredients "face":
- 3. In a deep bowl, mix all the dry ingredients, take a whisk and shake them for 30 seconds - this is necessary for the correct and even distribution of all components. Then add the egg, mix with a mixer, milk, mix again, add 3 tablespoons ...
- 4. You should have a fairly thick dough (if you turn the spoon over, it will fall in lumps rather than drain off it). In fact, after the first time you will immediately know the correct consistency of the test. Heat a frying pan over medium heat WITHOUT OIL and...
- 5. Now you wait. How do you know when it's time to flip? You need to wait for the appearance of bubbles over the entire surface of the pancake - this is a sure signal that it's time. Usually it takes 2-3 minutes on each side.
Maslenitsa takes place all week from March 7 to March 13. The Village learned from seven Moscow chefs recipes for pancakes that are easy to make at home.
Olga Bubenko
chef at cafe "Odessa-mama"
Classic pancakes
Ingredients
Milk 3.2% - 500 ml
Salt - 5 g
Sugar - 100 g
Baking soda - 3 g
Slice of lemon
Vegetable oil - 200 g
Wheat flour - 175 g
Eggs - 3 pieces
Recipe
Milk should be warmed up, but not boiled: it should be slightly warm. Then mix warm milk with salt and sugar. Add soda, previously quenched with fresh lemon juice. After that, add the eggs, gradually stirring with a whisk. Add the sifted flour to the resulting mass and continue to mix. When the mass becomes homogeneous, add vegetable oil and mix again. Fry in a hot frying pan, pre-lubricated with vegetable oil. We eat with sour cream, cream, condensed milk or mincemeat.
Artyom Losev
Celery pancakes with duck confit
Ingredients
For duck confit :
duck leg - 1 piece
Salt - 200 g
Peppercorns - 5 items
Bay leaf - 1 piece
Garlic - 25 g
Onion - 100 g
duck fat - 500 g
For pancakes :
Celery root - 100 g
Milk - 150 ml
Flour - 150 g
Egg - 3 pieces
Vegetable oil - 20 ml
Salt, sugar - taste
For garnish :
Pumpkin - 100 g
Honey - 15 g
Cowberry soaked - 10 g
celery leaves - 2 g
Salt - taste
Recipe
Soak the duck leg with salt for 30 minutes, then remove and rinse in clean water. Next, fry in a pan, pour melted duck fat, add onion, garlic, pepper, bay leaf and put in the oven for 2 hours 30 minutes at 140 degrees. Then cool and remove the meat from the bone. For pancakes, you need to boil celery root in milk, pierce it with a blender and cool. Then add the egg, flour, butter, salt and sugar to this mass. Prepare pancakes.
Fry the duck confit until crispy. Peel the pumpkin, grease with honey and salt, put in the oven and bake until tender. Put pancakes on a plate, put a few pieces of duck and pumpkin on top. Garnish with cranberries and celery leaves.
Eugene
Pancakes on rye sourdough
Ingredients
For the test :
Opara - 500 g
Wheat flour of the 1st grade - 300 g
Water - 400 g
Sugar - 50 g
Salt - 10 g
Eggs - 2 pieces
fresh yeast - 10 g
(can be replaced with instant ones - 3 g)
For dough :
Rye bread sourdough - 100 g flour
100 g water
Whole grain rye flour - 150 g
Warm water (30–32 degrees) - 150 g
For testing dough :
Sugar - 50 g
Vegetable oil - 50 g
Water - 100 g
Recipe
All the ingredients for the dough must be mixed and left for four hours at 30 degrees. After the dough is ready, you need to make the dough. All ingredients for the dough must be mixed and left at room temperature for 1.5 hours. After this time, you need to add sugar, vegetable oil and water to the dough so that the dough has a liquid consistency, and let it brew for another 30-60 minutes. After that, you can start frying.
Such pancakes are ideal for curd fillings, as well as pork meat fillings. In our cafe, we fill these pancakes with pork head and pig legs boiled in a spicy broth: this stuffing is equally good in cold and hot serving.
Konstantin Ivlev
Pancakes with curd cream
Ingredients
For pancakes:
Kefir 3.2% - 600 ml
Flour - 200 g
Eggs - 2 pieces
Vegetable oil
Salt, sugar - taste
For Curd Cream:
Cottage cheese - 300 g
Honey - 70 g
Kefir - taste
For decoration:
Pears - 3 pieces
Hazelnut kernels, walnut - optional
Mint - bundle
Recipe
For pancakes, you need to mix kefir, flour, eggs, salt and sugar. Then beat with a whisk and pour in a little vegetable oil. Bake the pancakes by brushing the pan with oil for the first time.
For the cream, you need to knead the cottage cheese with a fork, add a little kefir, honey and mint leaves. Cut the pear in half, remove seeds and core, cut into slices. Crush the nuts in a mortar. To serve, roll pancakes into triangles, put on a plate, decorate with pear and curd cream, sprinkle with nuts.
Sergey Kustov
pancake cake
Ingredients
For pancakes:
Warm milk - 4 glasses
Flour - 2 glasses
Fast acting yeast - ½ sachet
Eggs - 2 pieces
Sugar - 2 tbsp. l.
Salt - pinch
For buttercream:
Cream - 150 g
powdered sugar - 100 g
Mascarpone - 150 g
Sour cream - 150 g
Recipe
To prepare pancakes, you need to mix the sifted flour with sugar, salt and yeast, gradually pouring in warm milk, knead a homogeneous dough without lumps using a whisk or mixer, then beat the eggs into the dough, mix again until smooth. Let the dough rest for 45 minutes, covered with a clean towel. Then pour two tablespoons of vegetable oil into the dough, mix and cook thin pancakes in the usual way - frying them in a hot pan on both sides.
For cream, whip cream with powdered sugar, then add mascarpone, mix and add sour cream. We take a plate, put one pancake on it, then spread the cream with a small layer and so on. I would suggest making a cake of 15 pancakes. The dessert is ready, decorate with powdered sugar and berries.