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American Pancakes
By Jaap Haagmans of Rely Websolutions
The key to great American pancakes is not in using alot of flour creating very thick and rich batter. American pancakes are fluffy because the batter is fluffy. Make sure you take your time. Ingredients 300 grammes flour 3 dl milk (may be a bit more or less) 2 tablespoons sugar 1 teaspoon baking powder 3 or 4 eggs a pinch of salt Sunflower oil Stuffing (optional), e.g. blueberries The first hard part is shifting the eggs. You need to make sure there's no yolk in your egg white. Now add half the milk, the sugar, baking powder, egg yolk and salt to the flour and mix it (preferably by hand). Add the rest of the milk step by step while mixing until the batter is smooth. If it's smooth before you run out of milk, stop adding milk anyway. If you need more, add it. Now it's time to whip the egg white until it becomes solid. Add a bit of salt before you start. When it's solid you add this to the batter and gently stir the batter. Now it's time to bake the pancakes. Heat up some oil and add a bit of batter when it's hot, just enough to make a pancake about 4 - 6 inches in diameter. American pancakes are rarely big. If you want to add stuffing to the pancakes, you'll want to do that just after you poured the batter. It will sink into the pancake. When you see a few bubbles appearing on the pancake, it's time to turn the pancake. After 10 or 20 more seconds, your pancake is ready and you can make the next one. Don't wait between pancakes, because your batter might sag. Bon appetit! |
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Great, detailed instructions anyone can follow, the definitive article on American pancakes. You did an awesome job!
The copyright for this content entitled "American Pancakes" has been specified by the contributor as:
GNU Free Documentation License
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If you use this content according to the license specified, you must link to the following URL:
http://jhaagmans.qondio.com/
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