It’s true that pancakes are not so common in The Europe and that being the case, there are next to no recipes using metric measurements which aren’t actually recipes for crepes in disguise. Every time I try to make pancakes when at the in-laws, things go a bit, well, screwy when I try to convert the measures since the American/British standard system is crap, nonsensical, and doesn’t covert well in to a base ten system. Because of this, I finally sat down and properly weighed and measured everything in metric from a base pancake recipe that I happen to like a great deal and have expanded upon.
Let me just add that I’ve found out after the fact that if you’re making these outside of Europe the flour is a massive problem. Flours in Europe and the US are considerably different from one another and this recipe is based on US flour. If in Europe, first off, you will need cake or pastry flour, not bread flour. Secondly, you will probably have to add in gluten although it will be okay without it. I’m still toying with the right ratio, but try 10 grams or so in this recipe to start with. Lastly, you will probably need to increase the baking powder amount by 10-15% and cut the milk by 10%. Again, I am still working with this. Let me emphasize that when in the US, this recipe works perfectly as-is.
Ingredients:
200ml of milk
130g of flour
30g sugar
12g of baking powder
2g salt
45ml cooking oil
1 egg
You mix together all of the dry ingredients first. Crack the egg in and mix with with the dry ingredients. Mix in the milk and then the cooking oil. Start with 250ml of milk in that mix. Add in the wet ingredients to the dry slowly and stir. If it’s too thick, add in a bit more milk. If it’s too thin and watery, you’ve basically gone crepe and add more flour. If you really want to go crepe, then have it thin and toss in another egg.
Use a non-stick pan or use butter to grease a standard, cast iron pan (my preference as they cook up more golden.) Pour out a small spoonful on a pan and cook that side until the batter starts to bubble. Flip and let it cook to golden brown. Remove and repeat until the batter is gone and that’s it, pancakes for the rest of the world. I mean, it’s so much easier to increase the batch, since doubling 250ml instead of 1 2/5 cups makes a lot more sense.
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2 Comments until now
OMG thank you soo much
[...] reason I bake. It’s also the case that pancakes are not really to be found and in addition to making them in metric, one needs to worry about all these different kinds of flour. There were, in the beginning of [...]
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