SatsumaGT

English pancakes are thin pancakes traditionally served with sugar and lemon juice. They differ from American pancakes in their more delicate texture and fewer ingredients. They are typically made on Shrove Tuesday, but can be enjoyed any time of year.

Classic Recipe

Ingredients:

200 g wheat flour;

1 egg;

200 ml milk;

3 tbsp olive oil;

2 tbsp cane sugar;

½ tsp salt;

¼ tsp citric acid;

1.5 teaspoons baking soda.

Instructions:

In a deep bowl, combine all dry ingredients (flour, sugar, salt, citric acid, baking soda). Whisk for about 30 seconds to evenly distribute the ingredients.

Add the egg and mix with a mixer. Pour in the milk and mix again. Then add 3 tablespoons of olive oil and mix thoroughly for 2 minutes.

You should have a fairly thick batter: when you turn a spoon over it, it will fall in clumps rather than run off.

Preheat a frying pan over medium heat without oil. Spoon the batter into the pan, spreading it evenly across the bottom.

Fry until bubbles appear over the entire surface of the pancake—this is the signal to flip. This usually takes less than 30 seconds per side.

Place the finished pancakes on a plate. Serve with jam, preserves, syrup, berries, honey, or other toppings of your choice.

Tips:

Don't add baking soda or citric acid—they're not required in this recipe.

The thicker the batter, the less spread the pancake will be, meaning it will be fluffier and taller.

You can add gel or powder food coloring for colorful pancakes.

The finished pancakes can be stored in a sealed container for up to 2-3 days or frozen for up to 3 months.

To reheat, you can microwave or oven (5-10 minutes at medium heat, wrapped in foil).

Other variations of this recipe exist, for example, adding melted butter or using only egg yolks. Traditionally, English pancakes are eaten with sugar and lemon juice, but you can experiment with toppings: honey, jam, berries, butter cream, etc.

That's all for now, I hope you enjoy this recipe, see you later!

Ingredients:

Dried fruit mix (raisins, dried apricots, prunes);

Zest and juice of one orange and one lemon;

Finely chopped apple;

50–100 ml brandy or rum;

100 g lard or vegetable oil;

100 g brown sugar;

2 eggs;

100 g flour;

50 g ground almonds;

1 tsp ground cinnamon;

½ tsp ground cloves and nutmeg.

Soak the dried fruit in brandy or rum overnight.

Mix the soaked fruit with the apple, citrus zest and juice, lard, sugar, eggs, flour, almonds, and spices until smooth.

Pour the mixture into a greased and lined casserole dish.

Cover the dish with parchment paper and foil.

Bake in a double boiler at 150°C (300°F) for 3-8 hours.

After baking, the pudding can be stored in a cool place, occasionally sprinkling it with alcohol to enhance the flavor.

Before serving, reheat the pudding and pour over additional alcohol, then flambé. Serve with custard, whipped cream, or custard sauce.

Tip: The longer the pudding "matures," the better its flavor will develop. Christmas pudding is traditionally garnished with a sprig of holly.

That's all for now, drop me some comments, and have a great day!

- A glass of sugar:

- A glass of wheat flour(same as the one with sugar):

- Three chicken eggs:

- four apples(optionally sweet and sour):

- 0.3 teaspoon of baking soda, 2 pinches of salt, and 10 grams of butter

Let's begin with a first step of cooking!
First, peel the apples:

And cut them into small slices:

You've done great! Now, grease a baking pan with butter:

And carefully put apple slices at the bottom, like this:

Good, now crack three eggs into a big bowl or pot, add sugar, and salt, but don't add the flour and soda yet:

Mix them with a mixer, it should look like this:

After mixing, add slaked soda in vinegar, and carefully adding some more flour, mix the dough with a silicone spatula:

It should look tasty, like this:

Now, fulfill the baking pan with all the dough, and smooth it:

Then add the remaining apple slices to cover all the dough top:

After all of this, preheat the oven to 180°:

After the oven heated, put the Charlotte inside, set the timer on 35 minutes and wait till the end:

After the baking is done, turn off the oven, and let Charlotte stay inside for 10 more minutes:

After 10 minutes, take Charlotte off the oven, and let it cool down. After it cooled down, take Charlotte off the baking pan onto a plate, and sprinkle it with sugar powder:

Here's how the slice looks like:

Bon appetit, and stay healthy! ❤️