Pancake batter

Last updated: $Date: 2006/06/18 05:55:38 $

Pancakes are simple, right? But every time I make them, I find myself looking up a recipe for the proportions.

I'm not a good (or frequent) pancake maker. I'm still trying to understand the effect of temperature and thickness of the batter on the final result. My best guess is: make the (PTFE) pan hot, and the thinner the batter, the thinner the resultant pancake.

Ingredients


traditional
measure	quantity	ingredient

	100g	wheat flour
1	70g	egg
1	30g	egg yolk
1 cup	275 ml	milk
1 tsp	20 ml	oil, fat or butter
		salt to taste

Preparation

Mix all the ingredients together in a blender. Leave to stand for half an hour for the wheat to hydrate; the mixture will get thicker in this time. With this quantity of oil, I'm hoping that it won't be necessary to add any oil to the frying pan.

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