Simple Pancakes Step by Step
To prepare these delicious pancakes, start by gathering all the necessary ingredients. In a large bowl, add the egg yolks, rum, a pinch of salt, 50 ml of milk, and, if desired, grated lemon zest which will add a subtle fragrance. Using a spoon or a whisk, beat the mixture well to achieve perfect homogenization. Once you have obtained a uniform mixture, gradually add the flour, mixing vigorously to avoid lumps. It is essential to obtain a smooth dough, free of impurities.
As you mix, thin the composition with the remaining milk, pouring it gradually. Mix well after each addition, so that the dough becomes fluid and homogeneous. If desired, you can replace the milk with soda, either entirely or halfway, which will give the pancakes a fluffier texture. In another bowl, beat the egg whites until stiff peaks form, then carefully fold them into the milk and flour mixture using a ladle. This step will add air to the dough, making it fluffier and lighter. It is important not to mix too much to maintain that airy consistency.
If you decide to skip the egg whites, you can use only yolks or whole eggs, but in this case, dilute the mixture with 250 ml of milk or soda. If the dough becomes too thick during preparation, do not hesitate to add a little milk or soda to restore the necessary fluidity. Be careful with sugar: avoid it in the mixture, as rapid caramelization can cause the pancakes to stick to the pan.
To cook the pancakes, use a regular pan or preferably a non-stick one. Prepare a cup with 2-4 tablespoons of oil and a brush to grease the pan. Heat the pan over medium heat for 3-4 minutes, then evenly grease it with oil. Using a ladle, take about 50 ml of the batter and pour it into the pan, swirling the pan to evenly distribute the mixture. Let the mixture set well before flipping the pancake. Use a wide-tipped knife to release the pancake from the edges, then, with a quick motion, flip it.
Continuing to cook, each pancake will become golden and appetizing. If you notice it sticking, use the brush to add a little oil underneath the pancake. After you finish cooking, keep the pancakes covered to stay warm, in a pot placed over another vessel with hot water. This method will ensure that the pancakes remain fluffy and delicious. Reheat them in a double boiler before serving, and success is guaranteed! Enjoy your meal!
Ingredients: Ingredients for 8-10 pancakes: -100 g flour -300 ml milk -1-2 eggs -1 tablespoon rum (15 ml) -1 tablespoon oil (15 ml) -1/2 teaspoon salt -Grated lemon zest (optional)
