老式煎饼

这是一个略厚的薄饼最基本的配方。制作一个快速的自制面糊同样容易打开盒装混合物，无论如何都需要添加成分。使用有机成分似乎使煎饼更清洁，更真实。

来自Lucinda Scala Quinn（Artisan Books）的书“Mad Hungry”.

制作2杯面糊; 16个4英寸煎饼

产量

配料

1.

将耐热盘放入温热的烤箱（200度）.
2.

在一个大碗里，将面粉，糖，盐和发酵粉搅拌在一起。在面粉混合物的中心做一个井。加入鸡蛋，牛奶和2汤匙黄油。从中心打蛋，慢慢加入面粉。将面糊放置10分钟.
3.

用中高火加热调味良好的大型铸铁煎锅或者最喜欢的煎锅。在煎锅中旋转剩余的一汤匙黄油（或用油涂抹平底锅），并立即倒入每个煎饼的1/4杯面糊。当气泡上升到表面时，翻转煎饼，稍微减少热量，煮至底部为金色，中心煮熟，约1分钟。（很少有第一个煎饼起作用，因为它需要一点时间才能与热量，脂肪和面糊一起进入凹槽。）
4.

当薄煎饼从煎锅中出来时，将它们放在烤箱中的温热盘子上，直到准备好供应。供应一堆3个煎饼，上面放着更多的黄油和枫糖浆.

Leland
26.04.2023 @ 20:28

This recipe for a slightly thick pancake is very basic. Making a quick homemade batter is just as easy as opening a box mix, but either way, ingredients need to be added. Using organic ingredients seems to make the pancakes cleaner and more authentic. This recipe makes 2 cups of batter and yields 16 4-inch pancakes. The ingredients include 1 1/2 cups of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of coarse salt, 2 3/4 teaspoons of baking powder, 1 large egg (lightly beaten), 1 1/4 cups of milk, 3 tablespoons of unsalted butter (melted, plus more for serving), vegetable oil (for the skillet), and pure maple syrup (warmed, for serving). The directions are to preheat a heatproof plate in a warm oven (200 degrees Celsius), mix the dry ingredients together, add the wet ingredients and mix, let the batter sit for 10 minutes, heat a skillet and add the batter, flip the pancakes when bubbles appear, and keep the pancakes warm in the oven until ready to serve. Serve with butter and maple syrup.