By Juliette Joo
Here are 4 recipes of this delicious dish, from the 4 corners of the world. They will tenderly revive your taste buds.
1. First : Travel to Japan with the Fluffy pancake,
A cute name for a delicious recipe.
Originally from Japan, the “Fluffy Pancake” is made of a meringue carefully mixed with egg, milk, vanilla and flour.
Recognizable by its incomparable softness and airy texture reminiscent of a soufflé. Once you’ve tasted it, it will become a must-have for your brunches.
Here is the recipe:
Ingredients (4 small pancakes):
– 1 egg,
– 19g of flour,
– 15ml of milk,
– 4g oil + 1 drizzle,
– 1 to 2g vanilla extract,
– 15 to 17g of sugar,
– 1 trickle of lemon juice.
1. Separate the white from the yolk and place them in two different bowls. In the yolk bowl, sift the flour, add the vanilla extract, milk and oil. Using a whisk, mix until smooth. Set aside.
2. In the bowl containing the egg white, add a splash of lemon juice and whisk the egg white until stiff. After 1 minute, add 1/3 of the sugar and continue whisking. After 2 minutes, add 1/3 of the sugar and continue whisking. Finally, after 3 minutes, add the last 1/3 of the sugar and continue to whip for about 40 seconds and the meringue is ready!
3. Add 1 tablespoon of meringue to the egg yolk mixture and whisk vigorously.
4. Using a marysee or flat wooden spoon, gently fold in all the meringue until smooth and evenly mixed.
5. Heat a high-sided skillet and oil it, removing excess with a paper towel. Drop a spoonful of mixture and then a second one on top. Add 2 teaspoons of water to the sides of the pan, without touching the pancakes, then cover and cook for 5 minutes on medium/low heat.
Note: Ideally, use an ice cream scoop, otherwise use a well greased cookie cutter.
6. Gently flip the pancakes over, add 2 teaspoons of water to the sides of the pan without touching the pancakes and continue cooking for 5 minutes.
7. Now : Let the pancakes rest, off the heat, before proceeding to the dressing.
2. Then : For a gourmet detour to the Maghreb, here is the Baghrir
Baghrirs are delicious Algerian pancakes, which can be found in all Maghreb countries.
It is a kind of pancake with hundreds of small holes, which is why these pancakes are called pancakes with a thousand holes.
It makes the baghrirs light, airy, fluffy, in short a real treat!
Here is the recipe:
Ingredients for about fifteen baghrir:
200 g of extra fine semolina
100 g of flour
10 g of fresh yeast
10 g of sugar
5 g of salt
1 packet of baking powder
500 ml of water
in a blender place the water first and the rest of the ingredients.
Blend well for a few minutes to smooth the preparation.
Pour into another container.
Place a non-stick pan over medium heat.
Start cooking by pouring the first ladleful of baghrir paste.
The holes start to appear nicely.
Let it cook and do not turn the pancake, the baghrirs cook only on one side.
Before continuing to cook, put the back of the pan under cold water quickly, paying attention to the steam so as not to burn yourself, this way the baghrirs will not deform during cooking and you will have nice holes.
Continue cooking in this way, cooling the back of the pan quickly under water each time.
Place on a clean cloth.
Enjoy the baghrir warm or cold with honey mixed with melted butter.
3. here, a refreshing getaway in Denmark with the Æbleskiver
Æbleskiver, means “apple slices” in Danish. In Denmark, these kinds of pancakes are often prepared at Christmas and in the months before. They are often served with gløgg, the local mulled wine.
The æbleskiver are traditionally served rolled in powdered sugar and dabbed in red fruit or orange jam, but anything is possible (maple syrup, salidou, etc). Let yourself be tempted by these pancakes straight from Scandinavia.
Here is the recipe:
for 12 æbleskiver
125 gr of flour
0,8 dl milk
0,4 dl of fresh cream
50 g butter
35 g sugar
2 g salt (if you use soft butter)
1 teaspoon of yeast powder
1 teaspoon of cardamom powder (optional)
Zest of half an organic lemon and half an orange
2 apples + powdered sugar
Beat the egg whites until stiff and add a small pinch of salt before putting it in the fridge. Mix the yolks with the sugar, add the cardamom and the citrus zest, the cream, the flour and the yeast until you get a very homogeneous paste. Add the milk and the softened butter. Stir in the egg whites and let the mixture rest for an hour in the refrigerator before baking.
Peel the apples and cut them into large pieces. Sauté them for a few minutes in the pan to warm them up. Heat the pan in æbleskiver and place a knob of butter in each cavity. When it foams, fill each cavity three-quarters full (with a piping bag, spoon, ladle, whatever you find most convenient). Place a small piece of apple in the middle of each ball (not required, but the apple gives the dessert its name). Turn the balls with a toothpick until they are round and golden brown.
You can check if the æbleskiver is cooked by sticking a needle in the center. The needle should come out “clean”, i.e. without any dough residue. (see pictures at the beginning of this article).
4. we’ll finish in beauty, with the classic pancake from North America
Pancakes are a form of pancake that is particularly appreciated by North Americans who often have them in the morning. Usually accompanied by maple syrup, it is possible to enjoy them on their own.
The word pancake comes from the combination of two English words, pan and cake. Literally these two expressions, mean “pan” and “cake”. The word pancake means a cake prepared in a pan.
It is a dish that is naturally of British origin. It appears for the first time in the recipe book The British housewife in 1615.
Here is a delicious recipe for tender pancakes :
– 3 eggs
– 1 packet of baking powder
– 175 g flour (1.4 cup)
– 2 tablespoons of sugar
– 1 pinch of cinnamon
– 50 g of butter (so that it doesn’t stick to the pan) or 3 1/2 tablespoons
– 20 cl of milk (a little less than a cup)
– 3 tablespoons of oil (sunflower type)
– 1 teaspoon of salt
– Beat the eggs
– Pour the milk with the eggs
– Add the sugar
– Put the yeast, flour, cinnamon and salt in a bowl
– Create a well
– Add the eggs, milk and sugar
– Add the oil
– Mix it all together
– Heat a frying pan
– Put a little butter in it
– Once the butter is simmering, pour a good ladle of batter
– When you see small bubbles rising all over the surface of the pancake, turn it over
– Let the other side cook for 1 to 2 minutes
– Put some butter between each pancake
– Add maple syrup
It’s ready, now treat yourself !
Discover other brunch recipes to make at home, here.