Andy Chef's pancakes. American pancakes with earl gray flavor

Since Maslenitsa week has begun, all blogs, Instagram and other social networks are filled with photographs of pancakes, pancake cakes and everything pancake-sweet. I will not give in to the mass movement, but today I will tell you a recipe for amazing pancakes with the taste of Earl Gray tea.

For those who haven't read my previous pancake recipes - no, these are not Russian pancakes! What they have in common is only their shape, nothing more. They are not at all greasy (at least check with a paper napkin), very air-porous and tender.

But in this recipe we use Earl Gray tea as a flavoring agent, and the taste is very good, a must do for lovers of different flavor unusual things!

First of all, take the milk, pour it into a saucepan, add a tea bag (if you, like me, are an Earl Gray fan, take two bags). Heat the milk with the bag on the stove until small bubbles form and then let cool for 10-15 minutes. An important point - instead of tea, you can use any other flavoring - mint, coffee, cocoa, and so on.

While the milk mixture is cooling, combine all the dry ingredients and mix well. This is important, not just move the fork a couple of times, but stir for 1-2 minutes so that all the ingredients are evenly and correctly distributed in the future dough.

So, the milk has cooled, squeeze the bag well, break the egg and mix. Then pour the mixture into the dry ingredients and stir until smooth. Look here, the dough should turn out thick, something like sour cream. If this is not the case, add flour one tablespoon at a time.

Heat a frying pan over medium heat. Lubricate with oil, just a little bit. To do this, I oil a paper napkin and just wipe the bottom with it. This is quite enough. Pour in a tablespoon at a time and cook until large bubbles appear over the entire surface. Then turn over and cook for about a minute.

I can say with confidence that these pancakes are my favorite. Firstly, they are easy to flavor - there are hundreds of options, without compromising the consistency of the dough. Secondly, they will easily last a couple of days in a closed container - and isn’t that great?

The texture is very delicate, they are porous, absorb sauces well and are generally ideal for breakfast or any other meal.

Try it with chocolate, caramel, and honey sauces. It’s good to sprinkle with fresh berries or puree, you can sprinkle with ground nuts or seeds. In general, it’s time to write a book - 100 ways to eat pancake!)

By the way, this week there will be many more American recipes for you, and at the end there will be a competition with a good prize, keep a close eye on the blog and Instagram (@darkzip).

Pancakes are American pancakes that are usually mixed with milk, fried in a well-heated dry frying pan and served with a variety of sweet sauces for breakfast. You will learn how to prepare homemade American pancakes in such a way as to get maximum pleasure from a healthy and tasty dish from our selection of recipes with detailed instructions and photos of their preparation.

Classic American style pancake recipe

American pancakes are very similar to our pancakes. Only for health they are much healthier, since they are fried in a completely dry frying pan without adding fat, and their calorie content is only 175 kcal per 100 g. To make real classic pancakes, you need to prepare basic products that are available in every kitchen:

• 0.5 kg flour;
• 2 medium-sized chicken eggs;
• 70 g melted butter;
• 14 g baking powder;
• 350 g milk;
• 125 g granulated sugar;
• vanilla on the tip of a knife.

Description of cooking stages:

1. Sift the flour through a fine sieve and mix with baking powder.
2. Beat the eggs with sugar and vanilla until smooth. While stirring, gradually add melted butter. Add the flour mixture little by little and knead into a thick dough. The consistency should be like pancakes.
3. It is better to choose frying utensils with a non-stick coating, since no fat is used at all during cooking. Heat the pan well, reduce the heat to medium temperature and pour in the dough using a tablespoon. For 1 piece you need approximately two tablespoons of dough mass. When air bubbles begin to appear from the middle of the fried flatbread, transfer it to the other side and fry until golden brown.
4. Place the finished Pancakes in a stack on a dish and top with your favorite syrup, jam, honey, condensed milk or chocolate.

Pancakes with nut-cream filling and fruits

How can you make pancakes with milk so that you can turn them from a simple dish into a culinary masterpiece? Try making them into a dessert with blueberries, fruits and a creamy nut filling. Its calorie content is 217 kcal per 100 g.

For 1 serving we need the following set of products:

• 1 cup sifted flour;
• 1 egg;
• 125 ml warm milk;
• 7 g baking powder;
• 30 g melted butter
• a pinch of vanilla;
• 1 nectarine;
• 100 g blueberries;
• 30 g crushed peanuts;
• 1 teaspoon lemon juice;
• 50 g 35% cream;
• 50 g yogurt;
• 2 tbsp. spoons of sugar.

Step-by-step pancake recipe with photos:

1. Sift the flour, mix with vanillin and baking powder. Beat the egg with 2 tablespoons of sugar and milk. Add the flour mixture little by little and knead the dough. Fry the pancakes in a hot frying pan and let them cool slightly.
2. Cut the nectarine into 2 halves, remove the pit and cut the pulp into slices.
3. Whip the cream with yogurt and lemon juice (you can add a little sugar if desired). Add crushed peanuts.
4. Place the pancake on a serving plate, grease it with the nut-cream mixture, lay out the chopped nectarine pulp and blueberries, put the second pancake on top and again apply the cream and fruit. We do this procedure with all pancakes.
5. We have a tower, which we decorate on top with mint leaves and remaining berries. You can add any berries and fruits you like. Very tasty banana, cherry, orange, strawberry, raspberry fillings. And the nut-cream filling can be replaced with your favorite ice cream. Only then do they need to be cooled first.

Pancakes with kefir and banana

To prepare the American dessert, you can use not only milk, but also kefir. Now you will learn how to make kefir pancakes with an unusual banana flavor. Energy value 235 kcal per 100 g.

Required ingredients:

• 250 ml kefir (or sour milk);
• 1 egg;
• 75 g sugar;
• 1 cup sifted flour;
• 10 g soda;
• a pinch of salt;
• 35 g sunflower oil;
• 1 banana.

Detailed description of the cooking process:

1. Lightly heat the fermented milk product and mix with sunflower oil. Beat the egg with sugar, salt and soda. Grind the banana into puree. Mix all the ingredients. We sift the flour in parts and knead the mass until it is as thick as pancakes. It may require more than what is indicated in the recipe. It all depends on the size of the banana.
2. Pour a few tablespoons of the mixture into the center of a well-heated frying pan and cover with a lid. Fry on both sides until a caramel-colored crust appears. Place the fried fluffy shortcakes on a plate, sprinkle with powdered sugar and decorate with berries. They go very well with sour cream or cream.

Diet American breakfast

All the proposed recipes are very satisfying and high-calorie. For those who are watching their figure and controlling the amount of calories they eat, we suggest making diet pancakes, which contain only 140 kcal. To prepare them you will need only three products:

• oat flakes – 150 g;
• large egg – 1 pc.;
• low-fat milk – 125 ml.

1. Grind oatmeal into flour using a coffee grinder and pour in warm milk. Leave this mixture for a few minutes. Beat the egg and add to the mixture. Mix everything well.
2. Pour the dough into the middle of a well-heated frying pan, cover with a lid and cook over medium heat. Bring until brownish on both sides. Delicious oatmeal pancakes are ready. If desired, you can drizzle them with honey.

Fantastic pancakes from Chef Andy

The famous culinary blogger Andy Chef offers his recipe for American pancakes, which are also not very high in calories - only 175 kcal.

• 30 g melted butter spread;
• 150 g sifted flour;
• 7 g baking powder;
• 215 g 20% ​​cream;
• 1 egg;
• 35 g thick honey;
• a pinch of salt and vanilla;
• 1 medium sized mango.

Description of cooking stages:

1. In a deep bowl, mix all the bulk products and mix them well so that the mass is filled with oxygen and becomes fluffy.
2. In another bowl, whisk the liquid ingredients. Mix the egg, cream, melted spread and honey thoroughly until smooth.
3. Pour the liquid mixture into the dry mixture and gently whisk everything until smooth. There is no need to beat until fluffy. The dough should be such that it falls from the spoon in lumps, and not flows down in a stream.
4. Place a frying pan with a thick bottom on the fire and heat it up. Pour 4 tablespoons of batter into the center, since Andy Chef's pancakes should be large (about 15 cm in diameter). We wait until air bubbles begin to appear in the center of the cake and turn it over to the other side. Ideal pancakes should be fluffy and golden brown. In this way we fry all the dough.
5. He recommends serving this dish with mango sauce. For this mango cut into small cubes. Place 1 part of the fruit in a blender bowl and puree it. Mix the puree with the chopped pieces. If you want the sauce to be sweeter, add a couple of tablespoons of sugar.
6. Lubricate the prepared pancakes with the resulting mango sauce. You can replace mango with any other fruit. Peaches, apricots, and plums are perfect.

As you can see, these American pancakes can be easily prepared for a regular family breakfast, and with a little effort you can turn them into a delicious dessert.

Video: Chocolate pancakes

Maslenitsa takes place all week from March 7 to 13. The Village learned from seven Moscow chefs recipes for pancakes that are easy to prepare at home.

Olga Bubenko

Chef of the Odessa-mama cafe

Classic pancakes

Ingredients

Milk 3.2% - 500 ml

Salt - 5 g

Sugar - 100 g

Baking soda - 3 g

Slice of lemon

Vegetable oil - 200 g

Wheat flour - 175 g

Eggs - 3 pieces

Recipe

The milk needs to be heated, but not boiled: it should be lukewarm. Then mix warm milk with salt and sugar. Add baking soda, pre-quenched with fresh lemon juice. After this, add the eggs, gradually stirring with a whisk. Add sifted flour to the resulting mass and continue stirring. When the mass becomes homogeneous, add vegetable oil and mix again. Fry in a hot frying pan, having previously greased it with vegetable oil. We eat it with sour cream, cream, condensed milk or mincemeat.

Artyom Losev

Celery pancakes with duck confit

Ingredients

For duck confit :

Duck leg - 1 piece

Salt - 200 g

Peppercorns - 5 items

Bay leaf - 1 piece

Garlic - 25 g

Onion - 100 g

Duck fat - 500 g

For pancakes :

Celery root - 100 g

Milk - 150 ml

Flour - 150 g

Egg - 3 pieces

Vegetable oil - 20 ml

Salt, sugar - taste

For garnish :

Pumpkin - 100 g

Honey - 15 g

Soaked lingonberry - 10 g

Celery leaves - 2 g

Salt - taste

Recipe

Cover the duck leg with salt for 30 minutes, then remove and rinse in clean water. Next, fry in a frying pan, pour in melted duck fat, add onion, garlic, pepper, bay leaf and place in the oven for 2 hours 30 minutes at 140 degrees. Then cool and remove the meat from the bone. For pancakes, you need to boil celery root in milk, puree it with a blender and cool. Then add egg, flour, butter, salt and sugar to this mixture. Prepare pancakes.

Fry the duck confit until crispy. Peel the pumpkin, brush with honey and salt, put in the oven and bake until done. Place pancakes on a plate and top with a few pieces of duck and pumpkin. Garnish with lingonberries and celery leaves.

Eugene

Pancakes on rye sourdough

Ingredients

For the test :

Opara - 500 g

1st grade wheat flour - 300 g

Water - 400 g

Sugar - 50 g

Salt - 10 g

Eggs - 2 pieces

Fresh yeast - 10 g
(can be replaced with instant ones - 3 g)

For the dough :

Rye bread sourdough - 100 g flour,
100 g water

Whole grain rye flour - 150 g

Warm water (30–32 degrees) - 150 g

For filling the dough :

Sugar - 50 g

Vegetable oil - 50 g

Water - 100 g

Recipe

All ingredients for the dough must be mixed and left for four hours at 30 degrees. After the dough is ready, you need to make the dough. All ingredients for the dough must be mixed and left at room temperature for 1.5 hours. After this time, you need to add sugar, vegetable oil and water to the dough so that the dough has a liquid consistency, and let it brew for another 30-60 minutes. After this you can start frying.

These pancakes are ideal for curd fillings, as well as pork fillings. In our cafe we ​​fill these pancakes with pork head and pig legs cooked in a spicy broth: this filling is equally good served cold or hot.

Konstantin Ivlev

Pancakes with curd cream

Ingredients

For Pancakes:

Kefir 3.2% - 600 ml

Flour - 200 g

Eggs - 2 pieces

Vegetable oil

Salt, sugar - taste

For the curd cream:

Cottage cheese - 300 g

Honey - 70 g

Kefir - taste

For decoration:

Pears - 3 pieces

Hazelnut kernels, walnuts - optional

Mint - bunch

Recipe

For pancakes you need to mix kefir, flour, eggs, salt and sugar. Then beat with a whisk and pour in a little vegetable oil. Bake pancakes, first greasing the pan with oil.

For the cream, you need to mash the cottage cheese with a fork, add a little kefir, honey and mint leaves. Cut the pear in half, remove seeds and core, and cut into slices. Grind the nuts in a mortar. To serve, roll the pancakes into triangles, place on a plate, garnish with pear and curd cream, and sprinkle with nuts.

Sergey Kustov

Pancake cake

Ingredients

For pancakes:

Warm milk - 4 glasses

Flour - 2 glasses

Instant yeast - ½ sachet

Eggs - 2 pieces

Sugar - 2 tbsp. l.

Salt - pinch

For buttercream:

Cream - 150 g

Powdered sugar - 100 g

Mascarpone - 150 g

Sour cream - 150 g

Recipe

To prepare pancakes, you need to mix the sifted flour with sugar, salt and yeast, gradually pour in warm milk, use a whisk or mixer to knead a homogeneous dough without lumps, then beat the eggs into the dough, mix again until smooth. Leave the dough warm for 45 minutes, covered with a clean towel. Then pour two tablespoons of vegetable oil into the dough, mix and cook thin pancakes in the usual way - frying them in a hot frying pan on both sides.

For the cream, beat the cream with powdered sugar, then add the mascarpone, mix and add sour cream. We take a plate, put one pancake on it, then spread a small layer of cream and so on. I would recommend making a cake of 15 pancakes. The dessert is ready, decorate with powdered sugar and berries.

How often do we see on the Internet or in films delicious American pancakes, which are generously poured with maple syrup (hello Canada), sprinkled with berries and are almost one of the symbols of America. There is nothing like our pancakes here, you can easily see this if you make pancakes.

One day my curiosity got the better of me and I started looking for a recipe for these pancakes. After trying different options and slightly adjusting the proportions, I got, in my opinion, the perfect pancakes. Let's get started, first I'll show the ingredients face to face:

In a deep bowl, mix all the dry ingredients, take a whisk and shake them for 30 seconds - this is necessary for the correct and even distribution of all ingredients. Then add the egg, mix with a mixer, milk, mix again, add 3 tablespoons of olive oil (it is better not to replace with vegetable oil) and finally mix everything for about two minutes.

You should have a fairly thick batter (if you turn the spoon over, it will clump rather than run off the spoon). In fact, after the first time you will immediately know the correct consistency of the dough. Heat a frying pan over medium heat WITHOUT OIL and spoon in the future pancakes.

Now you wait. How do you know when it's time to flip? You need to wait for bubbles to appear over the entire surface of the pancake - this is a sure signal that it’s time. Usually everything takes 2-3 minutes on each side.

That's all, put it on a plate and add preserves/jams/syrups, berries, honey - whatever you like.

And here are a couple more points:
1. There is no need to extinguish soda or citric acid - this wrong technique was passed down to us from our grandmothers, someday I will write about why this is wrong.
2. The thicker the dough, the less the pancake spreads, which means it turns out fluffier and taller.
3. If you add gel or powder dye, you will get colored pancakes, children will love it.
4. The pancakes turn out not at all greasy, very fluffy inside and can easily sit in a closed container all night.

That's probably all. Bon appetit!

• Flour - 200 gr.
• Sugar - 2 tbsp.
• Soda - 1.5 tsp.
• Citric acid - 0.25 tsp.
• Salt - 0.5 tsp.
• Egg - 1 pc.
• Milk - 200 ml.
• Olive oil - 3 tbsp.

Does the recipe say to use eggs at room temperature? There is no need to prepare for this several hours in advance. Simply place the cold egg in a bowl of warm water. Quite quickly it will reach room temperature.

Looking for a place to place a bowl of yeast dough to help it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and place the bowl of dough in it. The heat will do a great job of helping the dough rise.

For a brighter, greener pesto, soak the basil in boiling water for 30 seconds and then in an ice bath. Then everything follows the recipe. You will be surprised at how nice the color the pesto will be even in paste.

Don't have a citrus juicer? Squeeze the citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, bonus, fewer seeds will fall into the cup.

It turns out that the older the egg, the easier it will be to peel it after boiling. If you like boiled eggs, just set aside a few from each new purchase for these purposes. Use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream becomes covered with ice crystals after a couple of days in the freezer? Try replacing the glass mold with a plastic one. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.

If a recipe calls for steam in the oven, they usually say place a bowl of water on the bottom shelf. Instead, take a cupcake tin and fill each cavity with water. This form is much easier to handle; you won’t spill anything or get burned.

Whenever you use very liquid dough or filling for baking, pour it into a mold that is already installed in the oven (pull the baking sheet or rack out slightly). This way you will definitely not spill anything while you carry the pan to the oven.

When you cook pasta with sauces, you always want to have fewer dirty dishes. Instead of using a colander, simply attach a large knife to the pan. It will do a great job of draining the water while holding the pasta. It is especially effective when you cook only 2-3 servings.

Get a large zip lock bag. Place leftover vegetables in it and store in the freezer. When there is a decent amount of accumulation, bring the water to a boil in a large saucepan, add all the vegetables from the bag and cook for an hour and a half. Strain and get great homemade broth.

The cleanest and easiest way to remove the seeds from a pomegranate is to cut it in half and place each half in a ziplock bag. Place the bag on your palm so that the half is flat on it. With each stroke of the wooden spoon, you will get separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They emit substances that contribute to rapid spoilage of food, and in addition, sometimes they unpleasantly flavor baked goods.

To quickly bring butter to room temperature, cut it into small cubes and place them on a plate; the larger the surface of the butter that interacts with warm air, the faster it will heat up.

An easy way to clean your microwave. Fill the cup halfway with water, cut the lemon, squeeze the juice into the cup and throw the halves in there. Heat at maximum power for 3 minutes. Let it sit for another 5 minutes, and then open the lid and wipe the inside walls with paper towels, all the dirt will be washed off perfectly.

Sometimes we overcook the cakes in the oven. Don't worry, just cut off the burnt parts, and then brush the crust with simple syrup - it will return moisture and flavor to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.

Do you know how easy it is to clean the blender jar after use? Pour warm water into it and add a couple of drops of soap, cover with a lid and beat for 30 seconds. Steam and soap will do all the dirty work.

Have you noticed that on the second day the pasta dries out when you heat it in the microwave? Try steaming it slightly - add a couple of spoons of water/broth to a plate, and cover the top with a special dome lid or just cling film. Then everything is as usual.

Nothing divides people like taste, and nothing unites people like appetite.

Boris Krutier

I owe everything you see to spaghetti.

Sophia Loren

Warhol's images of Campbell's Soup are a brilliant satire on culture, and the soup itself is a brilliant satire on food.

Craig Kilburn

My friend Lily can identify 157 different types of cheese just by looking at the label.

Caroline Ahern

The one who divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

Health depends much more on our habits and nutrition than on the art of medicine.

D. Lubbock

We need to eat and drink so much that our strength is restored and not suppressed.

Cicero

Food that the body does not digest is eaten by the person who ate it. Therefore, eat in moderation.

Abul-faraj

Not having dinner is a holy law,
Who values ​​light sleep the most?

Pushkin

There is no love more sincere than the love of food.

Today we will learn how to fry airy and tender pancakes. Andy Chef offers several options for preparing them. If you are tired of ordinary pancakes and pancakes, quickly write down our recipes. Pancakes with kefir, milk, buttermilk and baking powder - choose any baked goods to suit your taste.

Master class from Andy Chef: simple pancakes

Breakfast is an important component of our daily menu. And often we don’t have enough time to prepare it. Try frying pancakes; the whole process will take you no more than twenty minutes. And your household will be well-fed and happy!

Advice! Serve pancakes with nuts, your favorite jam or fruit.

Compound:

• 1 tbsp. flour;
• 2 eggs;
• 1 tbsp. milk;
• 1 tsp. granulated sugar;
• 1/5 tsp. salt.

Preparation:

On a note! If you plan to serve the pancakes without topping, add more granulated sugar to the base.

American breakfast

Many people with a sweet tooth love American pancakes. Andy Chef advises mixing dry and liquid ingredients separately. And only then they need to be mixed. Then the pancakes will turn out tender and airy.

Compound:

• 1 tbsp. milk;
• 1.5 tbsp. flour;
• 3 tbsp. l. olive oils;
• 3 tbsp. l. granulated sugar;
• vanilla;
• salt;
• 1 tsp. baking powder.

Preparation:

Pancakes with kefir

Andy Chef makes Japanese pancakes using kefir. They turn out lush and airy. This delicacy will not leave your household indifferent, and they will definitely ask for more.

Compound:

• 2 eggs;
• 2 tbsp. kefir;
• 2 tbsp. flour;
• ¼ tbsp. purified sunflower seed oil;
• 3 tbsp. l. granulated sugar;
• 1 tsp. soda

On a note! There is no need to extinguish the soda first; kefir will do this function perfectly.

Preparation:

1. Beat eggs into a bowl and add granulated sugar.
2. Grind these ingredients, then add kefir and then soda, stir.
3. Sift the flour. Add it to the rest of the ingredients in portions.
4. Now add sunflower seed oil and stir the base thoroughly.
5. Fry the pancakes in a dry frying pan as described in previous recipes. Ready!

Oatmeal pancakes for those on a diet

We have already learned how to make pancakes from Andy Chef. What should those who adhere to a diet menu and are afraid of gaining excess weight do? Our next recipe is especially for them.

Compound:

• 130 g oat flour;
• egg;
• banana;
• 0.5 tsp. soda;
• 130 ml nut milk;
• 1 tbsp. l. granulated sugar.

Advice! If you don't have ready-made flour, make it from oatmeal using a coffee grinder.

Preparation:

Baking with a surprise

Try frying pancakes filled with chocolate paste. They are so delicious that you can't stop eating them. Serve these pancakes with tea for an afternoon snack.

Compound:

• 250 ml milk;
• 190 g flour;
• egg;
• 5 g baking powder;
• 2 tbsp. l. granulated sugar;
• salt;
• 100-120 g chocolate paste.

Preparation:

1. Sift the flour a couple of times into a deep bowl.
2. Add baking powder, granulated sugar, and salt to the flour and stir.
3. Beat in the egg and mix again.
4. Warm the milk to a temperature threshold of 37 degrees. To avoid overheating the milk, use a kitchen thermometer.
5. Add milk in a thin stream to the pancake base.
6. Using a whisk, without being lazy, stir the dough.
7. Make round flat pieces from chocolate paste and place them on parchment paper.
8. Place the pancake filling in the freezer for half an hour.
9. Then heat the frying pan and grease it with olive oil.
10. Place 2 tbsp in a frying pan. l. test on each other.
11. Add frozen chocolate filling on top.
12. And cover the filling with another 1 tbsp. l. test.
13. Fry the pancakes on one side for just a minute, then carefully turn them over.
14. Fry the delicacy until cooked on the reverse side.
15. Place the fried pancakes in a stack on a plate.
16. You can complement the taste of the delicacy with coconut flakes or your favorite syrup.

Pancakes, despite their intricate overseas name, are prepared from simple ingredients. And the culinary process itself will not cause you any difficulties. Just half an hour of your time and you will get an unforgettable hearty breakfast. Cook with pleasure and bon appetit!