Thin Pancakes Recipe For Your Kids
Thin pancakes are called crepes(of French origin) and are usually served rolled up or folded with a fillings such as cheese, asparagus, mushrooms, spinach, eggs and ratatouille when served as a meal. For dessert, the toppings are more common- maple syrup, lemon juice, fruit spreads and whipped cream among others.
A version of the pancakes that are slightly thicker than crepes but thinner than normal pancakes are called German pancakes and the recipe for this variant is slightly different. The main difference in batter between the usual pancakes and thin pancakes such as crepes is the number of eggs used- you need a good four eggs to cook crepes while it takes only one to make a regular pancake.
So the first step would be to beat up the eggs into a fluffy fluid, preferably in a blender. Add milk to this and mix well. Use the blender if required. Now blend the mixture. Butter the surface of your electric skillet lightly. Heat used should be optimum, about 315 degrees.
Take a scoop of batter of a size that will make your thin pancake. Each scoop forms one pancake so select the quantity carefully. When one side has started to get brown lightly, turn over. The recipes for German pancakes are slightly varied. German pancakes do not fluff on making. They require about 6 eggs and the entire skillet must be covered in a thin layer of batter each time. You may omit salt from this recipe.
Reduce heat to medium, and drop batter onto pan by quarter cupfuls. Cook until air bubbles appear on the surface and the edges are dry. Flip, and cook until done. In a large mixing bowl, combine dry ingredients. In a medium bowl, lightly beat egg and extra white, then whisk in orange juice and vanilla. Make a well in the middle of the dry ingredients, and add the juice mixture and oil.
Quickly and gently stir the batter, just until dry ingredients are incorporated; don’t beat. Lumps will disappear during cooking. Let the batter sit for a few minutes. Heat an oiled or nonstick griddle or skillet until a few drops of water sprinkled on it dance. Reduce heat to medium, and drop batter onto pan by quarter cupfuls. Cook until air bubbles appear on the surface and the edges are dry. Flip, and cook until done.
In a large mixing bowl, combine flours, baking powder, baking soda, sugar, and salt, and set aside. In a medium bowl, lightly beat egg and extra white, whisk in buttermilk, and set aside. Make a well in the center of the dry ingredients, and add milk mixture and oil. Quickly and gently stir the batter, just until dry ingredients are incorporated. Don’t beat; lumps will disappear during cooking. Let the batter sit for a few minutes. Heat oiled or nonstick griddle or skillet until a few drops of water sprinkled on it dance, reduce heat to medium, and drop batter onto pan by quarter cupfuls. Cook until air bubbles appear on the surface and edges are dry. Flip, and cook until done.
Donut Maker’s are awesome little machines that are not just convenient put turn our great tasting little donuts as well. Once of the great things about the is that you don’t have to make the batter from scratch (although that can be quite fun) and can use store-bought for added convenience.
If you are looking for a quick and easy recipe using pre-packaged pancake mix than look no further. We have used this donut maker recipe with pancake mix many times with great success and the donuts always turn out soft and moist and the inside and crispy baked on the outside. Also make sure to check out the Youtube video below for some more great tips on getting the most our of your donut maker.
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