There are three key ingredients in American-style hot pancakes: white flour (without sourdough), eggs and milk. The creamy batter used for baking is generally very wet and soft, and you need to tilt the skillet to spread it in a thin layer on the bottom. Some bubbles may appear during cooking, and where they do, they will

Pancakes

leave dark spots on the final white hot pancake, which does not involve leavening. Eat these hot pancakes with the traditional dessert of lemon juice and sugar on top, or roll some appetizers in them to serve as a main course.

If baked rather than fried, the cooking involves fermentation (even without a fermentation catalyst, the air in the pancake causes the batter to expand on its own), and the finished product is called "Yorkshire pudding".

British hotcakes are similar to French crêpes and Italian crespelle, but without the decorative 'lace' pattern. The local Scottish hot scone, also called Scotch pancake or drop scone, is more like the American variety. Hong Kong-style pancakes are sold by street vendors and are filled with granulated sugar and crushed peanuts, so they are also known as sugar sandwiches. Folded in half and cut into two fan-shaped pieces, like a cake, they are said to have originated in Malaysia and were once very popular in the 1960s. It is crispy on the outside and soft on the inside, with a bit of the smoky toughness of a muffin.

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100 grams of gluten flour, 1/2 teaspoon of baking soda, 1 1/2 tablespoons of granulated sugar, ? cup of milk, 1 tablespoon of buttermilk dissolving

Pancake

1 tablespoon of liquid, 1 teaspoon of baking powder, ? teaspoon of salt, 1 egg, ? cup of light cream

Preparation steps

1、Mix all ingredients, add butter last.

2. Pour a thin layer of batter into an Ezekiel wok and fry over a slow flame until small bubbles appear, then invert the pancake and fry again until golden brown.

Preparation

120 grams of durian meat, 100 milliliters of fresh cream, 2 tablespoons of powdered sugar, 100 grams of flour, 1 cup of milk, 2 teaspoons of butter, 2 teaspoons of powdered sugar, 1/6 teaspoon of salt

Preparation

1. >

1: Add melted butter, two teaspoons of powdered sugar, and salt to the flour and mix well.

2, add milk little by little, stirring with a whisk in the center to form a pancake batter.

3, into the refrigerator first refrigerated half an hour.

4, use a spoon to pick up the pancake batter, use an easy-clean wok to cook one side first, use a rubber spoon to pick up along the side of the pancake, invert and pour on a large plate. Repeat until all the crusts are cooked, and allow to cool.

5. Beat 2 tablespoons of powdered sugar with a wire whisk until well blended.

6, put a piece of halberd skin on a clean table, add appropriate amount of cream and durian meat, both sides of the overlay rolled up, cut pieces on a plate.