Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
A pancakes recipe should leave no unanswered questions and give you as many ideas as possible.
We know the delicious and at best fluffy pancakes from American cuisine.
The direct relationship to our local pancakes cannot be denied. What’s the difference?
While pancakes or Palatschinken, as they are called in Austria, are rather flat companions, pancakes should definitely rise during baking and gain volume in the process.
Below you will find lots of ideas for variants. In the video you can watch me baking.
The ingredients flour, sugar, baking powder, salt, eggs, milk and oil can be found in many international recipes.
Here I address the Bohemian Liwanzen or Livanzen, I know this Lenten food from my grandmother.
The Bohemian variant was originally prepared with yeast, later also with baking powder.
The pancake is related to Blini & Liwanzen!
Chef Thomas Sixt on the pancake thing
In my opinion, yeast is still the better alternative to baking powder.
The air bubbles in the dough are distributed better, and the dough also has a fine aroma.
If you want to try it out, omit the baking powder in the recipe below and add about 1 tablespoon of dry yeast.
For this variant, heat the milk to lukewarm and dissolve the yeast in it, then add to the flour and mix with the eggs and the remaining ingredients.
If the dough is prepared with yeast, it must rise in a warm place for about 30 minutes.
What’s American about the pancake? The little pancakes have caught on as breakfast in the US.
The salty-sweet combination is well known, very often sweet pancakes (dough) are combined with bacon and fried eggs.
The classic is pancake with maple syrup, sour cream topping – sour cream mixed with nutmeg, cinnamon or with honey and jam according to your own taste – is also served with the pancakes.
The original pancake is simple in its recipe, without lemon zest and vanilla sugar!
Baking tip from chef Thomas Sixt
Classic pancake batter is more runny than pancake batter.
4. Prepare Simple Pancakes
Here is the overview:
Put all the ingredients in a tall beaker and mix with the blender.
Heat up the pan, add a little oil, bake small pancakes with a diameter of about 15 cm on both sides and serve quickly.
If you have a whisk attachment for the blender, use this.
The dough definitely has to be viscous, so don’t put too much into the pan at once, but proceed slowly, as the dough always spreads a little.
Pancakes with berries.
5. Healthy Pancake Variants Without Gluten And Cow’s Milk
Can the little pancakes also be healthy?
Many people cannot tolerate wheat, so it makes sense to prepare with a substitute flour.
Swap flour : Gluten-free flour is just as suitable as buckwheat flour or rice flour .
Prepare the pancakes, then slowly fry the fried eggs. Arrange the pancakes in the middle of a warm plate.
Put a tablespoon of hollandaise on top, put the bacon slices on top, add another tablespoon of hollandaise on top, Cut out fried eggs with a round cutter and place on top of the topped pancakes.
Hello Chef Thomas!
I just tried your Pan-Cakes and they turned out perfectly.
I like such simple recipes and will try next the Palatschinken found in the article.
We always make the pancakes small and tall here, I would like to try the thin version.
Looking forward to more sharing.
Kind regards
Haylie