Pancakes with raspberries, pistachios and chocolate syrup.
They are one of the american basics. on top of each other and served with syrup, butter or any topping that you can imagine. The history of pancakes is thousands of years old, and in fact most cultures have some version of pancakes (crepes, blinis...) we give you three recipes so that you only have to choose... in what order to try them!
THE CLASSICS, AMERICAN
Ingredients (for approx 12 pancakes):
- 1 cup of flour (sifted).
- 2 tablespoons of sugar.
- 2 teaspoons of yeast.
- ½ teaspoon of salt.
- 1 cup of milk.
- 2 tablespoons melted butter.
- 1 large egg
- 1 tablespoon of vegetable oil.
- And any topping you fancy: blueberries, maple syrup, butter, jam, nuts, banana...
Elaboration:
1.Mix the dry ingredients In a bowl: flour, sugar, yeast and salt. And keep aside.
2.In another container mix the milk, butter and egg. Later add the mixture from the first container to the second and stir a bit.
3. Take a large skillet and heat over medium heat. pour the oil, not without first making sure that it is well distributed (it can be done with a paper napkin folded in half).
4.Pour two or three tablespoons of batter into the pan and cook for a couple of minutes or until some bubbles are seen. Turn with a spatula and cook on the other side.
If what you want is an advanced level, we reveal how they do it at Clinton St Baking Company and Restaurant, chosen twice by the New York Times as the place with the best pancakes in town. The secret of Neil Kleinberg, his chef, is separate the yolks from the whites and mount them separately to add at the end of the mix.
THE JAPANESE, IN SOUFFLÉ MODE
They are one of the foodie trends on Instagram. Fluffy pancakes that were made for the first time in 2014 in two coffee shops in Osaka (Shiawase no Pancake and Gram Café) and that are now going around the world with labels such as #fluffypancakes, #soufflepancake or #japanesepancake.
That are a little more laborious to prepare than the usual ones is no reason not to try it, since the result is spectacular.
Ingredients:
- 2 eggs.
- 1 tablespoon of milk.
- Vanilla extract.
- 30 grams of flour.
- ¼ teaspoon of yeast.
- 23 grams of sugar.
Elaboration:
1.Separate the yolks and the whites.
2.Take the container with the yolks and add a tablespoon of milk and the vanilla extract. Mix with a few rods until the result is homogeneous.
3. Then add the flour and yeast with a sieve or strainer so that there are no lumps.
4.In another container, **whip the egg whites until stiff. Half assembled, **sprinkle the sugar and continue beating.
5.Once we have the two containers with each of the mixtures, pour two tablespoons of whipped egg whites to the first bowl, little by little. And then pour the rest into the bowl of egg whites and mix carefully with a spatula.
6. Heat a frying pan over low heat with a little butter and put three tablespoons of batter per pancake. Add a tablespoon of water and cover. Cook like this for 5-6 minutes. Uncover (it should be a little golden on the bottom) and put a little more batter on top of each pancake. Then flip them carefully and cook the other side. Serve in a duck with sugar, butter, whipped cream and maple syrup.
THE VEGAN OPTION
And a vegan option could not be missing from this list, a food trend that is growing every day in our country. According to The Green Revolution 2019 report, 9.9 of adult Spaniards already consider themselves veggie. This type of diet has grown by 27% in the last two years, especially among women (one in eight already opts for this type of diet). 7.9% consider themselves flexitarian, 1.5% of adults are vegetarian and 0.5% consider themselves vegan.
Chloé Sucrée is one of the people who chose this option years ago. Since she was little she had problems with her digestive and autoimmune system and she, through food, managed to improve her health. She now she shares her experience and methods (based on batch cooking) through her blog Being Biotiful with healthy recipes –Like her vegan pancakes – which also allow you to enjoy food.
Ingredients for 12 pancakes:
- 1 ripe banana.
- 1 small apple
- 375 ml of vegetable oat milk.
- 1 tablespoon maple syrup or coconut sugar.
- 200 g of oat flakes.
- 1 teaspoon of yeast.
- 1 teaspoon of cinnamon powder.
- ¼ teaspoon of salt.
- 1 carrot.
Elaboration:
1.Put the oat flakes in the blender or food processor and **grind them until they look like flour. **
2.Add the rest of the ingredients –except the carrot– and blend until get a light texture and without lumps.
3. Add the carrot as fine as possible and mix with a spoon or by hand.
4.Heat a nonstick skillet over medium heat with a little coconut oil and add two tablespoons of dough. When bubbles appear or two minutes have passed, turn it over and cook for a few more minutes. Repeat until you run out of dough. Lower the temperature as you make the pancakes to prevent them from burning.
Chloé Sucrée vegan pancakes.