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There are foreign foods that have been with us for so long that we think we have always known them. However, I still remember how strange I felt when the Curtain Novel had thick pancakes for breakfast. After all, the pancake is thin and larger in diameter, and in the film, Vincent and Jules towered over each other and ate the thick pancakes with a fork, knife, and bacon. I didn’t get answers until many years later, when suddenly all the food in the world was available on the Internet.
American pancakes are the opposite, the antithesis of our pancakes. The aim is to make it as fluffy and airy as possible, high but not heavy. You don’t have to wrap them, just stack them on top of each other, eat them in twos and threes, don’t fill them, just sprinkle them. The big advantage of all is that it’s much easier to make: it’s easier to turn over, it doesn’t tear, it doesn’t stick, it’s almost indestructible. That is why this is the ideal pancake variety for beginners, children and those who, for some reason, can handle a lot of things, but pancakes just don’t work for them.
I recently tried the classic French crepe-like pancakes with and without soda water and it turned out that it is completely unnecessary to mess with sparkling water, the success of the pancakes does not depend on it. You can read more about why you don’t need Jack and what you need instead here, but the success of American pancakes depends on something completely different: a chemical process that occurs when several ingredients come together. These three ingredients are buttermilk, baking powder and baking soda.
Baking powder or baking soda?
Many people are surprised when a recipe calls for baking soda AND baking powder, two types of chemical fillers, at the same time. Why do you need both when they both do the same thing – blowing? Mainly because they have a completely different effect: baking soda only works when it comes into contact with acid and develops its effect when mixed, which can wear off later, while baking soda has a double effect. Since it already contains an acidic component in addition to baking powder, it does not require a separate acidic ingredient to function and works initially when mixed, when it comes into contact with moisture and later when baking. The key is in the proportions: baking soda is stronger, you need less of it but can have a strong aftertaste, and baking soda has a weaker effect. Since bubbles only form in the pancakes for a short time, two tools are used in many recipes: baking soda begins to bubble immediately and baking powder takes over the task during baking. In American pancakes, the buttermilk creates the acidic environment for the baking powder and also gives it a special sweet and sour taste.
Buttermilk is a byproduct of the dairy industry that is created when butter is made from cream. In America it is part of the basic equipment of every refrigerator, but here it is very rare to find it, which is a shame because it is also delicious as a thirst quencher and is downright brilliant for baking and cooking. In any case, it’s a surprisingly good ingredient for any cake that requires dairy: it works well in muffins and scones, but can also be used in cakes. In addition, it is not only good for baking, you can also marinate meat in it and it is also ideal as a salad dressing. If you don’t have it on hand, that’s no problem, you can replace it with a 1:1 mixture of yogurt and milk or kefir and milk.
It’s interesting to compare it to an American pancake from a few years ago that was made with milk and baking powder and had a completely different texture and shape.
At this point I was also taking culinary school seriously and tested the recipe below on a 12 year old student. She was able to follow the steps easily and aside from the entire stove being covered in dots of pancake batter, the pancakes were great.
American pancakes
Basic materials:
- 2 eggs
- You are a 3.5 DL author
- Of which 1.7 dl and 1.7 dl kefir
- 3 tablespoons sugar
- 250 grams of fine flour
- 1.5 teaspoons of baking powder
- 1 teaspoon baking powder
- half a teaspoon of salt
- 3 tablespoons melted butter
I mix the dry ingredients – flour, baking soda, baking powder, salt – in a large bowl.
In another bowl, I mix the eggs with the sugar until very foamy, add the buttermilk (or a mixture of milk and kefir) and mix until smooth.
I stir the two mixtures together, you don’t need to mix them much, just let the ingredients mix. I add the melted but lukewarm butter and mix it into the mixture.
I heat a Teflon pan and lightly oil it with a brush. I spoon in two tablespoons, dropping the second spoonful onto the first. When it starts to set around the edges, I carefully reach underneath with a spatula or butter knife and flip it over. I cook it on the other side too. You can also play with the temperature if you have already developed a routine: if the pan is hot before draining the batter, but the flame is very low while cooking, you can make pancakes that are crispy on the outside and very soft on the outside Inside.
I repeat this process until the mixture is used up.
Serve drizzled with honey and jam.
In the Telex Cooking School series we present step-by-step dishes that even beginners can prepare successfully.
#wrong #pancake