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Kamis, 03 April 2014

How to make Pancake (Recipe in English)

Eating warm, fluffy pancakes in peaceful morning is one of the world's EASIEST pleasure. Back to American tradition, pancake can also be served for dinner with malt milk powder as a sweeteneer. Because of its simple taste, pancake can be flavoured by a lot of flavours such as vanilla, chocolate, orange, or even peppermint. 


There are so many recipes for this bruch. For me, there are two types of pancake recipe. One is The Meringue Pancake, which is my favourite. The other one is Direct-Mix or Quick Pancake. The Meringue Pancake requires you to separate egg from its white and yolk and beat the white until stiff (like meringue) and then fold the stiff-egg white to yolk-mixed batter to create lovely, fluffy texture. However, this method needs extra time, especially for beating egg white. The other method, Quick Pancake requires you to just mix all together, that is why I called this method 'Direct-Mix'. This just takes few minutes, however I think the texture is not as fluffy as Meringue Method. This method is perfect for those who in rush.


Maybe you think: 'Oh my, what a long prologue. Where is the recipe dude?' . Yes, yes, this is my favourite recipe for pancake. I took this from VahRehVah's recipe for pancake. That is outstanding! Thank's, VahChef. 

Recipes: (Listen, or literally attention. In his recipe for pancake, VahChef didn't give the ingredient's measurements clearly. So, I wrote this recipe with little bit of my influences. Enjoy!)

For about 6 pancakes. You can double this recipe, or half it (I don't recommend). Ingredients:

1. 1/2 cup of flour (about 62 g)
2. 1/2 cup of milk (about 120 ml)
3. pinch of salt
4. 2 teaspoons of white sugar
5. 1 teaspoon of baking powder
6. One egg (that's why I don't recommend you to half the recipe. But if you can divide an egg, you're good)
7. 1 tablespoon of oil or melted butter

Direction:

1. Take three bowls. In a bowl, mix the flour, salt and baking powder thoroughly and nicely. 

2. Separate egg white and egg yolk. Put them in different bowl ( Warning : You don't want to have even a TINY bit of yolk in the white, otherwise you'll be difficult to beat the egg white until stiff peak. So, separate them carefully ).

3. Beat the egg white until stiff and holds peak.

4. In the yolk, add the sugar and mix until combined. Then, add the milk and the oil. Mix until nicely combined.

5. Take the yolk-milk mixture and mix it with dry ingredients mix. Mix until thoroughly combined, but DON'T overmix otherwise, you'll get flat, dense pancake.

6. Take the stiff egg white and fold it gently with spatula. You have to fold, in order to retain as much airation as possible. DON'T overfold too. It is ok if you have little bit of egg white chunks in the batter.

7. Heat the griddle or heavy non-stick pan in medium or medium-high heat until hot. I usually don't grease it, but if you found that your pan or griddle is sticky, you can lightly grease with vegetable oil or cooking spray. DON'T use butter, otherwise it will burn't. To know that your pan is hot enough, splash some water to the pan. If it is hot enough, the water will evaporate. DON"T overheat.

8. Laddle in the batter using laddle or big spoon or measuring cup or whatever. Cook for around 3-4 minutes but, eventually you'll know the right time if you practice cooking pancake repeatedly. 

9. Flip the pancake and cook the other side, which only take for about 1-2 minutes. 

10. Serve your warm pancake with a nice slice of butter and maple syrup or honey.

11. If you make big batch and you don't want your pancakes to be cool, place your just-cooked pancakes in a cookie sheet and place them in warm oven until you're ready to serve them.


And that's the recipe. Hope you enjoy the recipe! Bye!

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