A recipe for pancakes in Metric
by Miquel Hudin | 20-01-2010
Every time I tried to make pancakes when visiting Europe from the US (prior to moving permanently) things went a bit, well, screwy. 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.
The only real issue is cross referencing flour. Flours in Europe and the US are considerably different from one another. If in Europe you’ll need something akin to T55 in France, “Fuerza” in Spain, Type 0 in Italy, etc. Just make sure that it’s a regular white, wheat flour. Doing whole wheat or spelt or something else hearty, while a nice idea, will give you some pretty dense, less interesting pancakes. I know as I started out this way and was pretty unhappy with the initial batches.
Note that liquids are in grams as most measuring vessels are inaccurate and only a scale gives you exact amounts.
The sugar is a base amount, you can increase it if you want for taste, or just add sweeter toppings like whipped cream when serving.
- 180g of milk
- 130g of flour
- 15g sugar
- 12g of baking powder
- 2g salt
- 40g 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 cooking oil and then the milk.
Be careful with the milk and add just 2/3 first of the total volume and then the final third if needed as this will vary depending on the day, altitude, and humidity. 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 in a bit more flour and be careful with the milk next time.
Let the batter sit for a minute or two and then go back and stir it but don’t let it sit too long as the baking powder is active once mixed in. It might very well need a little bit more milk, in which case, add it, or if you get to the bottom and it’s thicker than when you started, add a splash of milk.
The milk total is very important as too much and the pancakes won’t have enough structure to rise well. Too little and they’ll be raw in the middle.
Use whatever kind of pan you prefer (I like cast iron) with butter for each pancake to get them nice and 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!