How to Make Pancakes and Crêpes (RECIPES)

Ingredients for the batter

• 0.5 litres of semi-skimmed milk
• 2 eggs, size M
• 250g of sifted plain flour
• 1 pinch of salt

Ingredients for frying and serving

• Oil, butter or lard
• Homemade marmalade
• Whipped Cream
• Fruits (strawberries, raspberries, banana, blueberries, etc.)

How to make:

1. Mix all ingredients except oil (butter, lard) thoroughly into a liquid batter without lumps. To make the batter easier to work with, it helps to let it rest for about 30 minutes.
2. Warm up the pancake pan and as soon as the indicator shows that it is ready (or you can feel the heat radiating on your open palm about 5cm above the pan), pour a thin layer of oil or melt half a teaspoon of lard or butter on it.
3. Reduce the heat of the hob to medium and then pour one small ladle of batter into the pan, tilting the pan and letting it coat the entire surface of the bottom.
4. Fry the pancake until golden brown and until all the bubbles have popped. Then flip it to the other side using a turner and cook for just a little while, also until golden brown.
5. Before preparing the second pancake, wipe the pan with a paper kitchen towel and let only half the amount of lard melt. And continue like this until you have used all the batter.
6. Place the finished pancakes on a plate next to the hob and ideally always cover them with a lid so they don't cool immediately.

Serve the pancakes with homemade jam, whipped cream and fruit (strawberries, raspberries, banana, blueberries, etc.).

Ingredients for the batter

• 180g of sifted plain flour
• 400ml semi-skimmed milk
• 4 eggs
• 6 tablespoons of melted butter
• 1 pinch of salt

Ingredients for baking and serving

• Maple syrup
• Caster sugar
• Lemon juice
• Nutella

How to make:

1. Mix all the ingredients thoroughly into a liquid batter without lumps. To make the batter easier to work with and to improve the taste, it helps to let it rest for about 30 minutes.
2. Heat a frying pan, turn down the heat on the stove to medium and then pour one small ladle of batter into the pan, tilting the pan to let it cover the entire surface of the bottom (do not put any fat on the pan, as there is already enough fat in the batter).
3. Fry the pancake until golden brown and until all the bubbles have popped. Then using the pancake spatula to flip the pancake to the other side and bake for just a little while, also until golden brown.
4. Place the finished pancakes on a plate next to the hob and ideally always cover them with a lid to keep warm.

Serve English pancakes with maple syrup, icing sugar, lemon juice or Nutella.

Ingredients for the batter

• 300g of sifted plain flour
• 450ml semi-skimmed milk
• 5 eggs
• 2 heaped teaspoons of baking powder
• 1/3 teaspoon salt
• 5 tablespoons of sugar (ideally icing sugar)
• 4 tablespoons of melted butter

Ingredients for baking and serving

• Maple syrup
• Hot apples

How to make:

1. Take two bowls and mix the dry ingredients (flour, baking powder, salt and sugar) in one and whisk the whole eggs together with the milk in the other. Then gradually stir the contents of the second bowl into the dry ingredients in the first bowl and finally add the melted butter. Let the resulting batter rest for approximately 30 minutes.
2. Heat a frying pan, then turn down the heat on the stove to medium and then pour one small ladle of batter into the centre of the pan, tilting the pan and letting it spread a bit (do not put any fat on the pan, as there is already enough fat in the batter). The pancake should have a maximum diameter of 15 centimetres and should be about one centimetre thick (American pancakes are more like drop scones - also known as Scotch pancakes).
3. Bake the pancake until golden brown on one side and then turn it to the other side and bake for just a little while, also until golden brown.
4. Place the finished pancakes on a plate next to the hob and ideally always cover them with a lid so they keep warm.

Serve American pancakes with maple syrup or hot apples.

Preparation of filling - hot apples

Peel the apples and cut them into small pieces. Melt 2 tablespoons of butter in a pan and fry the apple pieces for about 2-3 minutes. Then add 2 tablespoons of granulated sugar and mix. Fry for a few more minutes before turning the heat off. Add 2 tablespoons of cinnamon and stir.

Ingredients for the batter

• 350g of sifted plain flour
• 300ml semi-skimmed milk
• 300ml spring water
• 20g vanilla sugar
• 3 eggs
• 1 pinch of salt

Ingredients for baking and serving

• Melted butter
• Icing sugar
• Lemon juice

How to make

1. Mix all ingredients thoroughly into a liquid batter without lumps. In order to make the batter easier to work with, let it rest for about 30 minutes.
2. Heat the pan and then coat it evenly with melted butter using a silicone brush.
3. Reduce the heat to medium and then pour one small ladle of batter into the pan, tilting the pan and letting it coat the entire surface of the pan. Since the batter of French pancakes is really thin, it is always recommended to lift the pan off the stove before pouring the batter. The batter will not start baking immediately and you can spread the dough comfortably in all directions.
4. Bake the pancake until golden brown and until all the bubbles have popped. Then flip it to the other side and bake for just a little while, also until golden brown. The pancake is ready when it moves freely around the pan and is no longer "stuck" to the bottom of the pan.
5. Place the pancakes on a plate next to the hob and ideally always cover them with a lid to keep them warm.

Serve the French crêpes with icing sugar and lemon juice.

Ingredients for the batter

• 300ml soy milk
• 200g sifted plain flour (you can substitute 200g oatmeal)
• 1 teaspoon sugar
• 1 pinch of salt

Ingredients for frying and serving

• A small amount of fat
• Fresh fruit

How to make:

1. Pour the milk into a bowl and add the salt and sugar. Then start adding the flour a little at a time so that no lumps form. Let the batter rest for approximately 30 minutes.
2. Heat a frying pan, turn down the heat of the hob to medium and then pour one smallish scoop into the pan. Let the batter cover the whole pan by tilting the pan. (If you have a good quality non-stick pan, there is no need to use fat, or use only a small amount).
3. Bake the pancake until golden brown and until all the bubbles have popped. Then flip it to the other side and bake for just a little while until golden brown.
4. Place the pancakes on a plate and always cover them so they don't cool immediately.

Serve vegan pancakes with fresh fruit or other ingredients to taste.

Ingredients for the batter

• 750ml milk
• 450g plain flour
• 150g butter
• 50g icing sugar
• 20g yeast
• 3 eggs
• 2 pinches of salt

Ingredients for baking and serving

• Oil, butter or lard
• Homemade jam
• Sourcream or cream
• Fruits (strawberries, raspberries, banana, blueberries, etc.)
• Cream cheese or mascarpone
• Plum jam
• Cinnamon
• Sugar

How to make:

1. Put a tablespoon of milk in a bowl and add the yeast and sugar. Add a tablespoon of flour and mix everything thoroughly. Then let it proof for 30 minutes to 1 hour.
2. Add the eggs, a pinch of salt and gradually add the flour a little at a time, alternating with the milk. This prevents lumps from forming. Let the batter rise until it has approximately doubled in volume.
3. Bake the risen dough in a greased pancake pan until golden brown on both sides.

Serve the pancakes with fresh fruit, homemade jam, cream, cream cheese or mascarpone, or sprinkled with sugar and cinnamon.

Ingredients for the batter

• 2 cups of sifted plain flour
• 1 baking powder
• 4 tablespoons of granulated sugar
• 2 eggs
• 1 cup of milk
• 2 tablespoons of oil

Ingredients for baking and serving

• Oil
• Homemade jam
• Sourcream or cream
• Fruits (strawberries, raspberries, banana, blueberries, etc. )
• Cream cheese or mascarpone
• Plum jam
• Cinnamon
• Sugar

How to make:

1. Mix all the ingredients for the batter and let it rest for a while.
2. Drop a tablespoon of batter into the individual circles on the pancake pan.
3. Bake slowly over low heat until golden brown on both sides.

Serve the pancakes with fresh fruit, homemade jam, cream, cream cheese or mascarpone, or just sprinkle with sugar and cinnamon.

Ingredients for the batter

• 2 bananas
• 130g of sifted plain flour (00) or semi-coarse flour (known as Mouka polohrubá) (replace a bit with grated coconut or oat flakes)
• 2 eggs
• 1 teaspoon baking powder
• A little cinnamon
• Vanilla sugar
• A bit of sugar, to taste

Ingredients for baking and serving

• Oil
• Homemade jam
• Sourcream or Cream
• Fruits (strawberries, raspberries, banana, blueberries, etc.)
• Cream cheese or mascarpone
• Plum jam
• Cinnamon
• Sugar

How to make:

1. Mix all the ingredients for the batter preferably with a hand blender until smooth (the batter should be medium thick and should not spread too much in the pan). If the batter seems too thin, add flour. If too stiff, add milk.
2. Let the mixture rest and rise for a while.
3. Take a tablespoon or small ladle and scoop the batter into the individual circles on the pancake pan.
4. Bake slowly over low heat until golden brown on both sides.

Serve the pancakes with fresh fruit, homemade jam, cream, mascarpone or just sprinkled with sugar and cinnamon.