Straight from the pan to the plate, the American pancake is a delicacy among delicacies.
Hans Välimäki reminds us of the importance of the baking temperature. MIKKO HUISKO
If you want a real weekend morning treat, make pancake batter and bake American pancakes.
They are small, thick and spongy. You will get the best result if you have a flat pan.
The secret of pancakes is in the short swelling of the dough and the baking powder added to the dough. If you flip the pancake as soon as possible, it will retain its fluffiness. Flip when bubbles form on the surface and the edges start to set.
Chef and restaurateur Hans Välimäki knows the sure art of ruining pancakes or any food.
– The temperature of the frying pan is more important than is usually thought, Välimäki reminds.
According to him, a frying pan that is too hot makes cooking unmanageable.
Frying temperatures are surprisingly important. Anyone who has ever burned their food knows that.
American pancakes are eaten with berries, for example. MIKKO HUISKO
American pancakes
2 dl wheat flour
1 teaspoon of baking powder
0.5 tsp of salt
2-3 teaspoons of sugar
1.25 dl of milk
1 egg
2-3 tablespoons of butter and butter for frying
1. Mix the flour, baking powder, sugar and salt together.
2. Add milk, egg and finally melted butter. Stir.
3. Fry in a pan on both sides until nicely golden brown and fluffy.
4. Serve with, for example, maple syrup and fresh berries.