Austrian abricot pancakes - basic pancake recipe - Marillenpalatschinken
Pancakes Austrian speciality
Any jam will do perfectly!
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Ingrédients:
Préparation:
Place the flour in a bowl and make a small well in the center. Pour in half of the liquid and mix from the center so that you gradually drop the flour into the liquid. Beat the eggs and lightly salt them. When the flour and liquid form a mixture, add the eggs to it, still stirring, as well as the oil. Finish by pouring the rest of the liquid and mix until the dough is fluid, but not liquid. At the end add the liquid vanilla. Cover the dish and let the pancake batter rest for one or two hours. You can extend the rest time without any inconvenience.
In a greased pancake pan, pour a ladle of dough (depending on the size of the pan). Tilt the pan in all directions so that the dough evenly coats the bottom. Let it cook. After a few seconds of cooking, the edges lift slightly on their own. When the pancake has a certain consistency and comes off the pan, turn it over with a spatula to cook the other side. Finish cooking after about 30 seconds.
Place a plate on a pan of simmering water and slide the pancake onto the plate. Fill the pancake with jam and roll it up. Continue cooking the pancakes after having re-greased the pan.
Bon Appetit!
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