Pannenkoeken bakken met Maroeska Metz

we’re gonna make pancakesa classic pancake with normal flourmy standard recipe is 400 gram flourluckily with pancakes it doesn’t matter that muchif you do 450 gram or 350 gram – doesn’t matterin this 400 gram I add a little tea spoon of salt2 eggs and 50 gram of buttermixed into the batterI first melt 50 gram of butter in the pan in which later we will bake the pancakesI make a little hole in the middlethe famous hole… and in the middle I break an eggand another one; I use 2 eggsyou could only use oneyou can even make pancakes without eggsand if you would then use oatmeal then you’d have vegan pancakesthe more eggs you use, the more the pancakes will resemble an omeletwe add milk of coursethe only thing is that I don’t have normal milk at the moment, so I use oat milkhow to prevent lumps from formingby ensuring that your batter is very thickin which no lumps remain, it’s easy to whisk lumps from a thick batterwith a thin batter that’s not really possible anymoreI add a bit moreyou can also just use waterjust add milk as you go, the exact quantity is really not importantdon’t be afraid, just do itbecause it is thick you can stir out all lumpsif it is thinyou won’t be able to get the lumps outok now we have to make it runnierhow thick you make your batter?everyone needs to answer that for him/herselfI like thin pancakesfrom 400 gram flour you can make about 20 pancakesit depends of course on how thick you make the pancakes to reach that numberif you make them thinner you can make more than 20 pancakesthe nice thing with pancakes is that you can use them as a basis for other dishesyou can make for example a savoury fillingyou wrap that in pancakes and bake them in the ovenyou can put something over and prepare it au gratinit resembles cannelloni, which of course it isn’tand you can do that as well with left over pancakesor you can eat pancakes cold, the next morning for breakfastdeliciousif you would for instance make a filling for in the pancakeor if you make pancakes with bacon, it’s usually recommended to make the pancakes not too thinwhat I then always do is hold the carton under the tapcoz you can just as well mix in water as milkkeep stirring wellthis starts to look like a nice batter, only still way too thickso we need to add some morethen we add the butterthe 50 gram that I melted I addin the same pan I will bakebecause of the butter you need to add less fat in the pangood; let’s have a look how thick it isto me it’s still way too thicklet me add quite some waterI like this consistencyyou can also bake one pancake and if you think “this is way to thick” you add some water latergood, I light the fireimportant is that the pan is hotI have the butter here with a brush so I can coat the pan lightlythis is a non stick panyou nevertheless have to butter the pan after every few pancakesthe pan is hot enoughthe edges turn brown and you put the batter in the middlelift the pan and lightly swirl ittill it is all spread evenlywe wait till the top is dry and then we flip itif it is cooked it will release from the pan, see now it is loosethen you can do the famous flipor you can use a traditional pancake knife, which I don’t have right nowlet me check the bottom; it needs a bit moreif the top is dry it’s actually cooked, but you can bake it a bit longerit’s ok nowmmmm still too light, we give it a bit more later, the pan needs to be hotterat a moment the pan is really hot and then you can bake much fasterthe first pancake I always consider a failurenow we will make a real pancakeyou see it becomes nice and fluffy now, because of the heat, and where these holes are, the fat melts to the bottomI usually bake about 5 pancakes without adding buttercoating it with the brushand then another 5, I coat the pan every 5 pancakesif you want to speed it up or have to bake a hundred pancakes you can put 4 pans on the hobpancakes in so-called ‘pancake houses’ are of course much largerpersonally I like this sizethen you can eat a few with different garnisheswhat I like for instance isyou take some fresh fruit which you crush a bit with an immersion blenderthen you have a delicious fruit coulisyou can eat them with honey, brown sugar, sirupwith icing sugaryou can also make a cheese pancakefor that there are different methodsone method is to mix the cheese in the batter, so after that you can’t go back to normal pancakes anymoreso if you make 1 batch of batter you need to decide to bake the sweet pancakes firstand after that I make the cheese pancakes or the bacon pancakesyou need to grate the cheese quite coarsethen you actually need to ensure that every little piece of cheese is coated in batterotherwise the cheese will burn very easilyso you need to coat that in batterthat’s actually quite trickyfor the other method you grate the cheese finer and put a thin layer of batter in the panthen you add the cheese and cover with another layer of batterthat will always become thick pancakes; all deliciousthen you have the famous apple pancakefor that your batter needs to be not too thinI use whole apples and remove the corethen slice it thinlyyou put them on the batter depending on the size of your apples and the panand then you cover again all apple with batterbecause also apple can burn quicklythen it breaks and you can’t turn it over anymorethat’s the storyoknow we will coat the pan with some butter and you’ll see that the pancake will look slightly differentlater I want to demonstrate what happens when you make the batter very thinthen it will become more like a crepeof course you know the famous crepes from Bretagnewafer thin with little holesthat’s caused by butter in the batterbaked on a blazing hot plate which is also lightly coated in butterthen the runny batter is put on and where the butter is, it melts and you will get a little holeand that’s the idea of a crepelater we will see if we can imitate crepesnow I coat the panmost efficient is to have your butter near and use a brushflipping a pancake can actually only be done if the pan is well coatedif I don’t add fat, the pancake will, in a sort of vacuum, stick to the panthen flipping will be very difficult and usually it won’t workbut if you coat the pan with a brushthen you create a… then almost the movement is already incorporated in the pan and you can flip it wellI coated the pan and will make a thin pancakea very thin one actuallythis is very convenient: a square container, which has a corner so you can pouryou work neater that wayhere you see how the crepe formsin all places where there is a hole, a bit of fat has meltedif you make it even thinner, you get the real crepe effect and you will have a translucent pancakeyou need to have some patience, so I usually bake in 3 pansthen you need less patienceand you can just go on workingyou should actually flip them away from the stovehere you see the little holesdeliciousa small repairhere you see again the difference between butter and no butterthis is the top one, the last oneand I’ve used a bit of butter; about every 5 pancakesthen the structure will be just a bit differentthis is good, switch off the firewe put it on the stack, it’s not the most beautiful one, the top onethese are about 15, 16 pancakeswe’ve used 400 gram with 2 eggs, milk and saltbut you can make 20 pancakes if you make them a bit thinnerwe made pancakes with oatmealyou can also make pancakes with buckwheat mealthat is convenient because that is a gluten free pancakebuckwheat doesn’t contain glutenyou can also bake rye pancakesyou can actually bake pancakes with all types of mealclassic are blini’s; little buckwheat pancakesI made these with the same quantities we just showedblini’s are small, these are of course bigand are eaten with sour creme and caviarfrom the Eastern European kitchenif you have an appetite for more delicious videos, subscribe to our YouTube channel or to our newsletter