how to make pancakes In Argentina, Chile, Uruguay and other South American countries, pancake is a kind of crepe made with eggs, milk and flour that is usually used for both salty and sweet preparations. A few months ago we already shared the recipe for making crepes or crepes with cream or milk cream, this time we have followed the instructions of a good Argentine friend to make a dough with fewer ingredients than the aforementioned crepes, but with a result spectacular.
In Argentina it is very common to prepare these tortillas filled with dulce de leche. The pancake is smeared with the sweet and rolled up to form what is called cannelloni. Once it is formed, it is eaten as is or fried in butter and then flambéed and served accompanied by various creams made with fruit (peach, banana, apple, etc). We can also fill them with jam, cream or milk cream, chocolate or all kinds of salty ingredients (chicken, cheese, cold cuts, etc).
The preparation of today’s recipe is extremely simple, you just have to mix the ingredients in the order indicated in the step by step and in less than 15 minutes you will have ready some delicious homemade pancakes to enjoy at any time of day .
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Eggs – 3 units
Milk – 500 grams
Wheat flour – 250 grams
Olive oil – 3 large tablespoons
We start the recipe by cracking the eggs and putting their contents in a bowl. Pour the milk and beat both ingredients with the help of the electric mixer. If you don’t have one, you can also carry out this action with a hand mixer. Then, gradually add the flour while continuing to beat so that it is incorporated into the mixture.
Once we have incorporated all the flour, heat a little olive oil in a non-stick frying pan. When the oil is hot, pour a little dough with the help of a ladle. The amount of dough will depend on the size of the pan used. Ideally, the dough should cover the entire surface, leaving a thickness of between 1 and 2 millimeters. When we pour it, we move the pan so that it is distributed over the entire surface.
Thereafter, cook over medium heat for one minute or until the edge is browned and begins to peel off the pan, at which point we flip it and continue cooking on the other side. We must turn it carefully so that it does not break.
Once we have cooked it on both sides, we remove it from the pan and put it on a plate. We repeat the same process until all the dough is finished. We serve immediately accompanied by the filling that we want.
For the preparation of this recipe you can use both milk of animal origin and of vegetable origin. We have tried to do it with cow’s milk and also with almond and soy milk, the result is spectacular with any of them.
The flour can be pastry, baker or all-purpose flour. We can prepare the dough for homemade pancakes the day before and keep it refrigerated. When using it, we simply have to beat it again.
Pancakes can be consumed up to several days after they are made. We can also freeze them, in which case we will put a bit of vegetable paper between each piece to be able to defrost them easily.
You can cook them using butter instead of olive oil, the choice of one or another ingredient is left to your choice. If you use a non-stick frying pan, it is normal that you only have to put oil once, in any case, observe its surface after cooking each piece and put a little more if necessary.