Pancake Batter
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article you will find my pancake batter recipe.
You can discover all variants easily and successfully.
The traditional variant of preparation with a whisk, hand mixer or hand blender.
In addition, just in case, new tips for gluten-free pancake batter.
I wish you good luck!
Table of Contents
1. Recipe Pancake Batter
The recipe quantity makes 4 pieces of pancakes.
Elsewhere you will find a detailed Palatschinken Pancake recipe.
I also have instructions for fluffy pancakes in +10 variants.
You can send me cooking questions and kitchen gossip using the comment function at the bottom of the page.
Pancakes Batter
Prepared, photographed and written down by chef Thomas Sixt.
Pancake batter recipe for 2 people makes 4 pancakes, each 75 g (small ladle)
Simple instructions for preparing traditional and modern pancake batter.
Ingredients
| 75 | g | flour (or gluten-free flour, see tip) |
| 2 | Piece | eggs |
| 1 | tsp. | brown cane sugar (or white sugar) |
| 1/2 | Pck. | vanilla sugar |
| some | abrasion of lemon | |
| 2 | pinches | primal salt |
| 125 | ml | milk (if necessary, a little more milk with gluten-free flour) |
| 40 | g | clarified butter |
Instruction
Prepare ingredients
Prepare the ingredients for the pancake batter.
Sift flour
Sift the flour into the bowl through a sieve.
Add salt
Add the salt to the flour.
Lemon
Prepare lemon grater and lemon.
Lemon zest
Finely grate some lemon peel into the bowl with the flour.
Add sugar
Add the sugar and vanilla sugar to the flour in the bowl.
Add eggs
Beat the eggs into the bowl with the flour.
Mix 1
Whisk together the eggs and flour.
Add milk
Add the cold milk.
Stir 2
Mix the milk with the remaining ingredients in the bowl evenly.
Dough rest
Let the mixed pancake batter rest for 20 minutes.
Pass dough
Pass the pancake batter through a fine sieve into a second bowl.
Pass detail
Pass the dough through the sieve with the small ladle.
Prepare frying
Prepare pan, pancake batter and clarified butter for frying.
Pancake pan
I used my Jan copper pan with the traditional iron handle for frying.
Clarified butter
Clarified butter is the best choice for baking pancake batter.
Heat pan
Melt the butter in the heated pan.
For me, level 9 of 12 on a Miele Ceran hob was just right.
Batter Pan
Clean the ladle and pour exactly 75 ml of pancake batter into the hot pan.
Swirl the batter over the entire surface of the pan.
Bake pancakes
Bake the pancake batter and let it set.
Loosen the sides of the pancakes with a spatula.
Serve pancakes
Flip the pancakes and finish baking.
Spread pancakes with jam if desired, wrap and serve.
Bon appetit!
Video
Courses
Cousine
2. Calories And Nutritional Values
In the table below you will find the pancake batter calories calculated for one pancake:
3. Pancake Batter Basic Recipe
That with the basic recipe is such a thing.
It often says: for 2 people or for 4 people.
It is rare to find exact information in the recipes as to how many pancakes can be made from a quantity of dough.
Then let’s get to the point in the right direction 🙂
pancake pan
Let’s start with the pan, the size of the pancake pan is crucial to the amount of batter needed.
I always use a 24 cm copper pan for preparation.
Don’t be surprised, the pan is made of copper on the outside and stainless steel on the inside and the pancakes don’t stick in this pan.
Pancake Ladle:
Choosing the right ladle/ladle is important to getting the right amount of batter into the pan.
I use a small ladle with a capacity of 0.07 l, i.e. 70 ml.
Amount of pancake batter:
For four pancakes you need 75 g flour, 2 eggs, 1 tsp sugar, 1/2 sachet vanilla sugar, some lemon zest, 2 pinches of salt
That gives me 280 ml of batter and thus 4 ladles for 4 pancakes.
The only uncertainty in this dough recipe is the eggs.
Big or small eggs?
With small eggs you can take one more egg, so three in total.
For large eggs, two will suffice.
4. Pancake Batter Info
A basic recipe for a thin batter consists of flour and water, which is so runny that it can be easily poured.
Adding eggs will make the dough richer and looser.
Some recipes also include baking powder or baking soda. Water creates an airy consistency, while milk provides a smooth surface and better browning.
A few tablespoons of oil or melted butter will add body to the dough and prevent it from sticking.
Usually such a dough is seasoned exclusively with salt.
Sweet doughs can also contain sugar or alcohol.
Chili peppers, garlic, brandy and other strong flavors are suitable for savory doughs.
Most runny batters only need to be stirred briefly until all the ingredients are well mixed.
Pancake batter with yeast:
Doughs with yeast, on the other hand, are beaten vigorously in order to achieve a similar formation of gluten as when kneading.
After stirring, both types of dough should rest for a while so that the starch granules can swell in the liquid.
Yeast dough should rest until it bubbles.
Doughs made with wheat flour become somewhat thicker when standing due to the swelling starch and must therefore be thinned before further use.
Pancake Batter and Its Relatives:
A variety of sweet and savory dishes can be prepared from a simple runny batter, such as crepes, pancakes , soft scones, waffles and a variety of traditional pastries.
When preparing a thin dough without yeast, it is important to beat it until smooth.
However, you should be careful not to beat too vigorously, as this stimulates the formation of gluten in the flour and makes the dough too firm.
5. Easy Pancakes Batter With Mixer
The hand blender or blender and the Thermomix method have long since arrived in the modern household.
While my grandmother whipped up the pancake batter with a whisk, today we do it with kitchen utensils.
Prepare pancake batter with hand blender:
With this method, you can first add milk, then flour, eggs, sugar, salt, vanilla sugar, and lemon zest to the blender jar.
Use a large and suitable mixing cup, the hand blender still has to be dipped into the ingredients.
It’s quick and it’s certainly the most popular method these days.
Pancake batter Thermomix:
In the Thermomix you can prepare the dough in the same order and gently stir 🙂 with the attached blade.
Photos Prepare pancake batter with hand blender:
6. Pancakes Batter With Hand Mixer
The hand mixer with whisk attachments is also popular for preparing pancake batter.
Almost everyone has a hand mixer at home and it works very quickly.
I used a flat bowl to create the images.
I recommend a deep bowl so that the dough doesn’t splatter when you mix it.
Photos Prepare pancake batter with the hand mixer:
7. FAQ Pancakes Batter
Frequently asked questions about pancake batter are summarized below:
What flour is good for pancake batter?
You can use wheat flour type 405, as well as gluten-free flour, for example Schär Mix Cakes and Biscuits.
When using buckwheat flour or spelt flour, adjust the amount as desired.
What size pan is optimal for baking pancake batter?
For pancakes, use a pan with a diameter of 24 cm.
Do I need a coated pan to fry pancake batter?
You can use a commercial coated pan, alternatively a baked iron pan or a high quality copper pan.
What spices and aromas are typical for pancake batter?
Typical pancake batter seasonings are white sugar or brown sugar, vanilla sugar, and salt or table salt.
Lemon zest or orange zest are fine additions.
Instead of vanilla sugar or vanilla flavoring, star chefs also use vanilla pulp from a vanilla bean.
How to make pancake batter sweet?
Sweet pancake batter is prepared with flour, eggs, milk, salt, sugar, vanilla sugar and lemon zest.
In the pancake batter recipe you will find the recommended quantities.
How to make pancake batter savory?
Prepare hearty pancake batter with flour, eggs, milk, salt, very little sugar and finely grated lemon zest.
You can use the pancake batter recipe and omit vanilla sugar, reduce the amount of sugar to 2 pinches of sugar.
How to make a pancake batter recipe simple?
Prepare the pancake batter with a hand blender.
To do this, put the milk, flour, eggs, salt, sugar, vanilla sugar and lemon zest in a high mixing bowl and then blend.
Why should I let pancake batter rest?
Pancake batter should be left to stand for at least 20 minutes after mixing, if time permits.
This allows the flavors to develop better and the batter becomes creamier.
What is the difference between pancake batter and Palatschinken batter?
Palatschinken have nothing to do with ham. Palatschinken is the Austrian name for pancakes.
The dough is traditionally prepared from 120 g of flour, 4-5 eggs, 250 ml of milk and a little salt.
How to prepare a pancake batter with yeast?
You can mix 150 g flour and 250 ml milk with 4 eggs and a quarter packet of dry yeast.
Alternatively, you can dissolve 4 g of fresh yeast in a little warm milk and add it instead of the dry yeast.
Add to the dough 4 pinches of salt, 1 packet of vanilla sugar, 2 teaspoons of sugar.
Let the dough rise for an hour, then you can bake fluffy pancakes, liwanzen or yeast pancakes.
Why does mineral water go into some pancake batter?
The carbonic acid from the mineral water makes the pancake batter a little fluffier and fluffier when baked.
What does baking powder do in pancake batter?
Baking powder makes the pancake batter rise, it is then fluffy pancakes.
How to prepare a pancake batter without egg?
Instead of egg, use some baking powder for the dough.
A suitable recipe is:
Mix 300 g wheat flour (alternatively rice flour or gluten-free flour), with 500 ml whole milk, oat milk or soy milk,
supplemented with 1-2 tsp. baking powder, 4 pinches of salt, 2 pack vanilla sugar, 2 tbsp. brown cane sugar.
You will also need about 10 tsp of vegetable oil or clarified butter for frying.
How does a pancake batter cup recipe go?
You will need a cup with a capacity of 235 ml (equivalent to a US cup), so get a cup measuring cup.
Mix for the cup pancake batter from:
2 cups flour, 1 cup milk, 4 eggs, 3 pinches salt, 5 pinches sugar, 1 cup mineral water.
Which fat is optimal for frying pancakes?
Use clarified butter to fry pancake batter.
For savory pancakes, you can use refined vegetable oil such as sunflower oil or canola oil.
Nut butter is considered the insider tip for baking pancake batter.
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