Pancake thread

I doubt have much experience with stuff like this, but I've been adding some oil to the batter according to a recipe I like.

Some recipes are nearly identical, but don't use oil, though, so what does it actually do? Will my pancakes be fluffier without it? They're already pretty nice.

They might be a little fluffier, but they'll also be more starchy.

>Beer crepes

I need to try this. Does the beer affect the taste at all? What did you fill them with? Reason why I enjoy crepes more is that it's not really about them but what you pair them with as far as fillings and toppings go.

never put beer in because I think it might be too rich, but you should always put something carbonated. and by that I mean sparking water or something, not fucking soda drinks.

>banana, egg, cinammon, tbsp flour
>mash and mix it all together, but make sure its still a bit lumpy
>spoon into pan, pieces no bigger than your palm
flip when golden and wa la

The taste is heavenly, i don't make them any other way.
As for the filing i usually use the following three:

Damson jam
For its flavor and slight acidity

Mirabelle plum
Perfect combination of sweet and great flavor.

Topping with nutella are sliced bananas and kellog's frosted flakes, that one i learned in korea.

Other ideas:

If they are still hot, nutella and a scoop of vanilla ice cream on top.

I once tried boiling pears in water with cane sugar and ginger, sliced the pears in the crepe, that was good, but the caramel i made with the water infused with pear and ginger didn't turn in what i wanted it to be (texture was fucked, a sticky [but delicious] mess), so next time i'll just use a bit of honey (ginger honey? i need to investigate that, it was a semi-hit with the girlfriend [she loved it and i got a bj] but the texture was definitely not helping)...

I'm french so those jams are easily available to me but in any case i would advise a fruit jam with some kind of strong flavor and an acidic after taste. If you go for chocolate mix it up with crunchy and nutty flavors (toasted almonds, dried coconut, etc...)

What do you mean too rich ? nobody eats crepes everyday.

>nobody eats crepes everyday.

What?

I assumed he said not to use beer because it calorie heavy.

But who gives a shit if you make them once or twice a month.

Also his idea about sparkling water is strange because the carbonation goes out during the resting phase.

Should those actually be covered with cream and cream cheese, only to be finished in the oven?

Pork pancake with lingonberry jam. Can't get any better than that.

>finally
>the chance to post my bacon pancakes
>I-i shall not fail!

I'm still surprised people eat pancakes as anything other than deserts. It just doesn't seem right to me.

Understandable, if you're used to pancakes being paired with sweet stuff and thus associate them with typical desert flavors.

For me it was rather the other way around as a kid, it didn't seem right to me to eat pancakes as desert.

If anyone likes thick spongey american style pancakes, try Nigella's "American Breakfast Pancakes"

I never saw the appeal.

Of fat pancakes or Nigella?

To me too for the most part. I made those as a kind of a joke because of some silly cartoon

I grew up eating pancakes with jam. Never chocolate or anything else

Burger "pancakes".

Because they're thinking American pancakes which are really just a bunch of dough. You can't eat crepes as anything other than desert. Yeah sure, you can stick meat in there, but then it's not really a crepe anymore.

Anybody know any healthy banana/egg pancake recipes that actually work without falling apart when you try to pick it up with a fork?

I made blueberry pancakes with blueberry syrup the other day. How do they look?

youtube.com/watch?v=qyL_cYxV6QA

Best recipe ITT

my lunch yesterday, pretty basic but whatever

use 6-8 egg whites and 1 banana in a blender, add pinch of cocoa powder and or cinnamon

Good, but the blueberry syrup probably needs to be reduced a bit more

HIGH TEST

wtf is that

One of these days I'm going to drag out my rice cooker from the broom closet and make this.

>that monstrosity of foods
>pretty basic

Is there a pancake under all that shit?

>Want to make buttermilk pancakes now

FUCK you guys.

My first time making buttermilk pancakes the other month!

Got directed here, so transferring pics.

...

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This makes me ill.

You're right, meat belongs nowhere near bread.

Fucking americans

You can use crêpes(not sweet) to make ficelles picarde, it's really good and very filling.

...

Where are the flapjacks?

Well it's a good job we aren't talking about crepes then isn't it? You arrogant fuck.

>Serving food with shells

That's just a cake.

I usually like then really thin.

3 eggs, bit of flour and milk to start. Then add more flour in step to prevent chunks of flour or making it too thick to effectively mix. Try to keep a 2:1 milk:flour mix but a bit more to make it thinner can help with quickly baking them. A pinch of cinnamon for taste.

Then using high fire drop in a little bit of butter and then pour in just enough to cover the bottom. Quickly move the frying pan as you pour in the batter as it becomes solid very quickly. Here the thinness of the batter helps out. As soon as the top becomes solid you can flip them over if they are thin enough. Using 2 or even 3 frying pans allows you to pretty much constantly be busy handling each one of them so you are done soon without the old ones being completely cold. Depending on the amount of butter used they are either crispy or still a bit soft.

>breadcakes
not one bubble, not fucking one!

Anyone have a tasty protein pancake recipe?

youtube.com/watch?v=HPbJK_L0ms0