Create your own Pancake Batter

A pancake made of origins of egg, milk, and flour and usually a little bit salty. The classic pancake usually fried in a little butter (sometimes oil). Nowadays almost only flower used in pancake batter, while it was previously often opted for a mix of flour with buckwheat flour. Pancakes are baked at high heat when the butter and the pan is hot, the pancake in minutes will already be cooked. The pancake is once turned over to cook the other side, then the pancake is laid on a stack order thereafter to bake even more pancakes. The pancake is usually eaten lukewarm from a big pile. The pancake is usually rolled up before it is eaten. They are often eaten with sugar, soups, fruit, jam or other sweet fillings. Savoury ingredients are usually pancakes already added during the preparation examples: cheese and bacon. The pancake is quite thick fried, in other countries they do it differently! The crepe out of France is very thin and is usually baked streaked on a hot plate. America has an opposite tradition of the pancake, the pancake is made with leavening and quite thick fried. In this recipe, we started with a classic recipe for pancake batter. Ingredients

• 250 grams flour
• 2 eggs
• 500ml milk
• Butter
• 1 teaspoon salt

Flour can be replaced for a more classic blend of 50% flour and 50% buckwheat flour pancake batter has a slightly richer in this way. Preparation

• Add the salt, the eggs, half the milk and flour in a large bowl. Beat the herd until smooth or use a blender.
• The batter is smooth? Add the remaining half of the milk to the batter and make sure again that the batter is smooth.
• Let the batter stand so about 30 minutes. The air bubbles disappear from the herd this way and the batter can heat up a little bit. Cover the bowl with batter with a layer of plastic film.
• Now it's time to bake the pancake! Take the pan hot and put a little butter in the pan. Let quietly bubbling butter and wait until it is completely liquid.
• Use a large spoon and apply a thin layer of batter into the pan. Turn the pan around and make sure the entire bottom of the pan with batter is covered.
• The pancake can bake a few minutes from now, wait until the top is dry.
• Now quietly around the corner to see if the bottom of the pancake is already brown.
• Turn the pancake once to cook and now the other side for a slightly shorter time. The pancake is now on the other side are slightly browner and is then ready to be eaten.

Next! Place a plate on a pan with hot water and put here all the pancakes that are ready, so you make the pancakes stay pretty warm. Tip: What kind of pan you cook? Still using pans with Teflon non-stick coating? It has been found that, when heated from various tests of release of a non-stick coating toxic gases. I myself have a ceramic cookware because of these health risks. As more people know this, ceramic pans becoming increasingly popular and they are affordable too! With a best ceramic cookware, you may have all the advantages of cooking with ceramic pans for you to put a row.