Making pancakes costs almost nothing. No time, no money, no effort. They are fun and easy to bake, and usually you already have all the ingredients at home. Learn with this recipe how to make these tasty, fresh Mikado pancakes in no time. Ideal for children’s parties, but also delicious as a dessert.
Pancakes requirements (for +/- four persons):
- 200g pastry flour
- 5 dl liters of milk
- 4 eggs
- 30 g sugar
- 1 packet of vanilla sugar (or a dash of vanilla extract)
- A pinch of salt
- Butter or sunflower oil
Duration of preparation:
+/- 20 minutes.
Method pancakes:
- Sieve the flour to obtain a light batter.
- In a bowl, mix the flour and eggs and add the sugar, vanilla sugar or vanilla extract and salt.
- Then slowly add the milk and start beating the batter firmly with a whisk or a hand mixer.
- Continue to beat or mix the batter until it is liquid, smooth without lumps.
- Now grease the pan with the butter or sunflower oil and let it get hot enough over a high heat.
- Make sure the butter or oil is well spread over the entire pan.
- Once the butter is light brown or the sunflower oil starts to crackle, pour in a small ladle of batter.
- When the batter at the top is almost dry and the air bubbles have disappeared, you can turn the pancake.
Tips!
- By letting the batter rest for 30 to 60 minutes before you start baking, you will obtain fluffier pancakes.
- For even lighter pancakes, you can pour a glass of beer into the batter. The taste of the beer evaporates during baking and the yeast ensures a better rise.
- If you turn the pan while pouring the batter, the batter will be evenly distributed.
- Make sure the pan is always hot enough. Otherwise the pancakes will start to stick.
- Greasing the pan between frying also ensures that the pancakes do not stick.
- When using butter, you have to lower the heat slightly than when using sunflower oil. When using butter, the pancakes will fry faster.
- Every time you want to bake a new pancake, you can still stir the batter.
- You can make pancakes with a subtle taste by replacing the milk with drinking yoghurt with a fruit flavor.
- The pancakes that have already been baked can be covered with an upside-down plate to keep them warm.
- The baked pancakes can also be kept warm in a slightly preheated oven.
- You can also easily freeze pancakes. Put some cling film between each pancake and wrap them in some aluminum foil. If you want to use them, let them thaw first, then put them in a preheated oven for about 15 minutes.
To serve the pancakes:
Way 1: Place a pancake on a heated plate. Then put a scoop of vanilla ice cream on top and decorate with fine stripes of chocolate sauce. Finish with a few swirls of whipped cream, red fruits, mint leaves or Mikado cookies.
Way 2: Place a pancake on a heated plate and serve an extra plate with a scoop of vanilla ice cream with whipped cream, a bowl of hot chocolate sauce, and some Mikado cookies.
Pancake facts:
- Until 1995, pancake was spelled pancake.
- The largest pancake in the world was 15m in diameter and weighed almost 3000kg. It was baked in England in 1994.
- Poffertjes are small, thick pancakes. They are slightly softer on the inside and also taste sweeter.
- A thin pancake is also called a ‘pancake’.
- The Tuesday before Ash Wednesday, ‘Pancake Day’ is celebrated in England, Ireland, Australia, New Zealand and Canada. Also called ‘Pancake Tuesday’ or ‘Fat Tuesday’ in English.
- The very first pancake recipe was found in 1439.