BASIC PANCAKE RECIPE. WORLD PANCAKE RECIPES. TEN GENERAL COOKING TIPS

BASIC PANCAKE RECIPE.  WORLD PANCAKE RECIPES.

TEN GENERAL COOKING TIPS

ALICHIA- ETHIOPIAN PANCAKE


ANY COOKING TIPS CONTRIBUTED BY YOU WILL BE PUBLISHED IN THIS POST. JUST WRITE IT DOWN IN COMMENT BOX.THANK YOU.
SIE GAVE A TIP ON MAYONNAISE IN THE EARLIER MEATBALLS POST
THANK YOU SIE, CONTRIBUTIONS ARE MOST WELCOME TO BE SHARED.

TEN GENERAL COOKING TIPS-

1-How long to deep fry oysters? -  Shortest time possible, basically, as long as it takes for the batter to cook. Oysters will shrink and become tough if cooked too long.

2-What oil do you use to fry shrimp? - Canola oil, or virgin olive oil- seafood is best cooked at high temperatures, so it's best to use oils that can take the heat...

3-How to make beans less gassy? Soak them in water for several hours, and change the water several times during the soaking time

4-How to remove the bitter taste from citrus fruits? - The bitter taste comes from the white flesh between the outer skin and the fruit. Avoid eating that and it will help a lot

5-How long do you steam fresh green beans? -   It takes about 8 min. The color of the bean becomes bright green, it is then cooked "al dente" (crisp tender)

6-How much juice in a lemon? - One lemon yields about 2-3 tablespoons of juice.

CREPES

Are pancakes or for breakfast or dessert?  Breakfast

A crêpe or crepe is a type of very thin pancake, usually made from or buckwheat flour, served with a variety of fillings, from the simple "with sugar" only, to the elaborate "savory fillings"


BELOW, IS A GREAT TIP FROM A FRENCH LADY, MARIE HARMONY ON CREPE .

They all seem delicious, I would like to try every one of them.
In France, in Brittany especially Crepes are very important, they can be eat as a full meal, the flour used is different for savoury and sour crepes. 
In the ones we eat as a dessert I always add 2 drops of orange blossom water, it's delicious.
THANK YOU VERY MUCH MARIE FOR THE ORANGE BLOSSOM WATER TIP...

Now I know what I will cook myself tomorrow - I will be on for a Crepe Party!!
Thanks Wan and enjoy a lovely day! 

7- How to prevent eggplants from browning? -  Add a spoon of milk to a bowl of water and soak the cut eggplants in the water. The eggplants will  retain their color without browning

8-How do you know when to flip a pancake? - When the edges look dry and the top stops bubbling - you only flip it once


9- Types of seasonings? Seasonings include herbs and spices.

1.    Saline seasonings -salt, spice salt, salt peter.

2.   Acid seasonings- plain/ vinegar (sodium acetate), or same aromatized with terragon. verjuice, lemon and orange juices.

3.   Hot seasonings- peppercorns, ground or coarsely chopped pepper, or mignonette pepper, paprika, curry, cayenne pepper and mixed pepper spices.

      4.    Saccharine seasonings- sugar, honey
10- Mayonnaise or salad dressing (Miracle Whip).. Either of these two makes pancakes very fluffy

HOW TO MAKE PANCAKES FROM SCRATCH?
PANCAKE RECIPE

Ingredients: Serves 4 persons

2 cups plain flour

3 tsp baking powder
1 tsp salt
2 tbsp sugar
1 egg
1 1/2 cup milk
2 tbsp melted butter
½  tsp vanilla
Mix  all dry ingredients in a medium size bowl. Beat egg separately in smaller bowl and mix in milk, butter and vanilla (flavoring). Combine both wet and dry ingredients together in one bowl and stir until well blended. Leave for 10 minutes.


Heat up griddle or frying pan and coat it with butter. Pour about 1/2 cup of batter for each pancake into pan. When top bubbles stopped and the sides are set, turn them over and cook until the pancakes are a light golden brown in color. Butter pan in between batches.

BLUEBERRY PANCAKE

VARIOUS SERVINGS:
Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including sweets, savory, chocolate chips, fruit, syrup, veggie  or meat.. 
PANCAKE RECIPES  AND VARIETIES

PALACINKY

The Slovakian ‘Palacinky’  pancakes are thin and filled with apricot, plum, lingonberry,  strawberry or apple jam, chocolate sauce or hazel nut spread
In some Scandinavian countries they are served with jam as a dessert with a variety of savory fillings. 
 Potato pancake called ‘raggmunk ‘ contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted)

A special Swedish pancake is saffron pancake  made with saffron and rice, baked in the oven.


In Finland pancakes are usually eaten as dessert with whipped cream and/or pancake-jam, sugar or vanilla ice-cream.

An Austrian dessert, “keiserschmarrn” is a light, caramelized pancake that is split into pieces, filled with fruits and/or nuts, sprinkled with powdered sugar and served with a fruit sauce

Dosa, appam, neer dosa and uttapam could be said to be other Indian pancakes. They are prepared by fermenting rice batter and split skinned urad beans(black lentils) blended with water.
The Punjabis "meetha pooda" are a common breakfast food item in the Punjab. It is a sweet pancake which can be eaten with pickles and chutney.

In Hungary, pancakes called "palacsinta", made from flour, milk or soda water, sugar and eggs. Sweet wine is added to the batter. The filling is usually jam, sugar and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa or cinnamon powder,  but – especially in “hortobagyi palacsinta”, – meat and mushroom fillings are also used. 
“Gundel palacsinta” is a Hungarian pancake, stuffed with walnuts, zest, raisins and rum, served in chocolate sauce. The  dish is often flambéed. Hungarian pancakes are served as a main dish or as a dessert.

NALESNIKI

In Poland, thin crêpe-style pancakes are called “naleśniki “ (pronounced naleshniki) , they can be served with a variety of savory or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits, jams, and soft white cheese with sugar. 
Savory fillings include fried vegetables, fried chicken, minced meat, add a variety of ingredients such as potatoes, mushrooms, cabbage- 
They were then adopted in Russian and Ukaraine  cuisines, which call them nalesniki also.

APAM BALIK

Here in Malaysia, we have apam balik or terang bulan. It is a rich pancake-like dessert, filled with liberal amounts of butter or magarine, and sprinkled with sugar, coarse nut and  corn in syrup.
The ancient Greeks make their pancake using spelt flour, topped with honey, sesame and cheese or
another variety using wheat flour, olive oil, curdled milk and honey.


MY GREAT BLOGGER FRIEND PRATHIBAA SAID


Hi Ms Wan, this is such a great informative post on pancakes. I didn't know such a simple looking pancake can have this much varieties :)
I prefer making oatwheat flour-meal pancakes with sliced bananas and a tbsp of honey or brown sugar, a very healthier breakfast option over flour pancakes. My kids love them, they never got to know there is oats in it.. 
Thank you very much Prathiba for your contribution.. have a nice day


ANOTHER GREAT BLOGGER FRIEND DR JEHANNE SAID:

Hello wan, I really enjoyed reading through this versatile post, with a lot of anecdotes and varieties of pancakes done internationally..amazing u managed to compile so much on the topic..we love pancakes for breakfast, and I particularly lurve crepes with lots and lots of chocolate and peanut butter..yum! 

Thank you very much Dr Jehanne for your tips. have a great day .

MALAY- KADAZAN GIRL IN HER 2  COMMENTS SAID:

First comment- i think " lempeng"  should be included as pancake

Second comment-I am happy that Katrina also feels lempeng should be also included. If I am not mistaken in Sabah apam balik is more known as apam manis.

Many thanks Malay-kadazan girl.  for your opinion and i agree with you on this. 

MY LONG TIME FRIEND KATRINA 
OF " WOMAN724"  SAID:
I feel our " lempeng" shld be included as it is normally served for breakfast? Especially  those with mashed bananas and a little of coconut (grated) in it, and have them heated on banana leaves.. 
Banana gives its natural sweetness, coconut the creamy taste and with the banana leaves... simply sedap!
I don't know the resepi, late mum in law's favourite breakfast special - shld have learnt from her.
Thank you very much Katrina for your great suggestion and tip.

MY GREAT BLOGGER FRIEND, SUTAPA SAID

Very useful tips and love to know all about pan cakes.I live in West Bengal a state of India where we make a pancake with flour, rice flour semolina mixed with milk and filled with coconut and jaggery called patishapta. This sweet pancakes also taste awesome! 

Many thanks to you Sutapa for the great tips- semolina and rice flour.


ANOTHER GREAT BLOGGER FRIEND, KRISTEN SAID:

I love pancakes. I just found a great gluten free recipe that uses sorghum flour instead of wheat. It had sour cream and raisins in it for a great taste and texture.

Thank you Kristen for this great tip- healthy and new ingredients too.

Only now i discovered that pancake is such a versatile food, just like the meatballs. They are appreciated all over the world, in very many fillings and  cooking varieties.. Which pancake would you like to try?.

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