How to make Madeleine’s Belgian Pancakes Recipe
I like Belgian pancakes very much and I eat them very fondly. The first time my friend served them to me was in a restaurant for breakfast. Since then I like Belgian Pannenkoeken a lot and I have made them many times at home but homemade Belgian pancakes are more delicious than outside ones because at home one is made with your own hands and the other is made with pure ingredients.
Belgian Pannenkoeken are made many times in our house such as children’s birthday parties, get-together and family functions. In our family every man likes these pancakes because we make them at home, therefore it becomes very delicious and tasty. The second reason is that our recipe is so easy.
Our preferences for toppings also vary slightly; we can have jam on top of white granulated sugar, medium brown sugar, extremely dark sugar, honey, fruits, or even chocolate paste from Nutella. They taste great too, and I make these with soy milk quite frequently. For those who are lactose sensitive, the recipe can therefore be readily modified.
Belgian Pancakes Recipe
Our preferences for toppings also vary slightly; we can have jam on top of white granulated sugar, medium brown sugar, extremely dark sugar, honey, fruits, or even chocolate paste from Nutella.
RATING 4.8 (5312)
How to make Belgian Pancakes Recipe
Equipment
- Bowl.
- FRY PAN
Ingredients
- 250 g cup milk
- 3 eggs
- 100 g flour
- 100 g butter melted
- 50 g vanilla
- 250 g sparkling water
- 25 g salt
Instructions
- In a large bowl, whisk together the eggs and milk.
- To prevent lumps, whisk continuously after adding the flour.
- Add salt, vanilla, sparkling water, and melted butter.
- Blend thoroughly with a whisk.
- Batter should be chilled for about thirty-five minutes.
- Lightly butter a skillet and heat it.
- Swirl roughly 50g of batter in a circular motion onto a heated skillet.
- The pancake should be cooked for an additional 35 to 55 seconds after bubbles start to form.
- Continue until the batter is all used.
- Top with any desired toppings and serve.
Nutrition Facts
| Nutrient | Amount |
| Calories | 147 kcal |
| Carbohydrates | 20g |
| Protein | 5g |
| Fat | 7g |
| Saturated Fat | 6g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 3g |
| Trans Fat | 1g |
| Cholesterol | 49mg |
| Sodium | 304mg |
| Potassium | 74mg |
| Fiber | 2g |
| Sugar | 2g |
| Vitamin A | 227IU |
| Calcium | 39mg |
| Iron | 2mg |
RATING 5 (31)
Crepes Vs Belgian Pancakes
Crepes are kind of the French type of pancakes. They are paper slighted and made with flour, eggs, milk, and a take of salt.
Belgian pancakes are quite thin, but not quite paper thin like crepes. Made with eggs, flour, sparkling water and butter, they are a bit thicker than crepes and are much like the pancakes from the British Isles.
How Do You Make Belgian pancakes?
To make the Belgian pancakes method is so easy in which all the ingredients mix together and cook briefly. All you have to do is whisk together the eggs and milk, mix in the dry ingredients, and then pour in some sparkling water, butter, and salt. Cook these until done, using a skillet that has been lightly oiled or coated with butter. These cook in about a minute on each side. Whether we’re talking about American pancakes or crepes, and others pancakes the procedure is essentially the same.
Why Use Sparkling Water?
Your batter will become lighter with the addition of sparkling water, ensuring that your efforts will produce a light and fluffy pancake. You cannot omit this ingredient, no matter how hard you try to find a replacement. You can use club soda or even flavorless seltzer in place of sparkling water. The secret is to incorporate bubbles into the batter. These will assist you in achieving the wonderfully fluffy and light texture of Belgian pancakes.
Tips For Making the Best Pancakes
This is a very simple recipe, but there are a few things you should be aware of:
- Use real butter. Butter will make your belgian pancakes delicious and tasty.
- Buy a pancake pan. This is crucial because these pans are made specifically for crepes, so it’s worth considering if you want to make them at some point. Pancake pans with a nonstick coating make it simple to flip pancakes.
- Use sparkling water. Whichever one you have, as long as it’s recently opened and full of bubbles, really doesn’t matter. This will guarantee that your pancakes are wonderfully light and fluffy.
- Use whole milk. Skim milk is not necessary when preparing decadent Belgian pancakes. I once attempted to make Belgian pancakes using skim milk, but the results were not the same. On this point, I really am pretty firm and I never recommend any milk that has less than 3% milk fat.
- Refrigerate the batter before use. Perhaps you’ve heard of this requirement before even for French crepes but the batter needs to be refrigerated. The starch grains swell and the gluten in the flour relaxes during the resting period. The batter may turn gray at some point, such as if it is refrigerated overnight, but that is totally acceptable. Just thoroughly stir it. The pancake batter should ideally be refrigerated for at least half an hour before using.
How to Serve
As previously stated, the flavor of Belgian pancakes is actually rather vague. They can be served any way you like because they can be either savory or sweet.
I like to serve Belgian pancakes with fruit jams, fresh fruit, chocolate spread, and/or whipped cream because I have a serious sweet tooth.
Still, pairing these with something like bacon and eggs won’t go wrong. Alternatively, you could try Americanizing everything and reinventing the classic chicken and waffles concept.
Serve Belgian pancakes for brunch, dinner, breakfast, or even as a quick and easy meal. These go well with fresh salad, sour cream, and grilled vegetables. They truly go well with everything!
How to make Belgian Pancakes
- Assemble the ingredients. Whisk together milk and eggs in a mixing bowl.
- Gradually whisk in the flour. Add salt, butter, and sparkling water. Until the batter is smooth, whisk. For a quicker method, you can also blend the ingredients in a food processor. Although it’s not required, it’s a good idea to chill your batter here for at least30 to 35 minutes before cooking.
- Grease a pancake pan with butter and heat it over medium-high heat. Adding 50g of the batter to the skillet, gently swirl it to coat the bottom. Cook the pancakes until they start to form surface bubbles. After 40 to 50 seconds, flip the pancake and continue cooking.
- Continue until you have used up all of the batter. Warm up and serve.
Things to Keep in mind
- Before making pancakes, put your batter in the refrigerator!
- If you can, use butter; it tastes much better!
- Check to see if the skillet is hot before adding the batter.
- Use club soda or sparkling water; it’s what gives these pancakes their wonderful texture!
- To ensure an evenly cooked pancake, be sure to rotate the pan!
FAQs
How do you cook Belgian boy’s pancakes?
In a skillet, heat the butter or oil. Take the desired amount of pancakes out of the container. Simmer for a minute or two on each side. Conditions for Storage: Do not freeze.
What are the ingredients ?
Water, Wheat Flour, Sugar, Vegetable Oil, Glycerin, Buckwheat Flour, Eggs, Whey Powder (Milk), Dextrose, Sodium carbonates and di-phosphates, salt, corn starch, powdered skim milk, natural flavoring, and wheat starch are the leavening agents.
What cooking techniques are used when making Pannenkoeken?
The process of applying heat to pancake batter involves frying, which involves leaving a very thin layer of fat on the pan or griddle’s surface. Since the thin, flat shape of a pancake is its essence, there’s no need for the fat to be deep.
What temperature do you cook pancakes?
For pancakes, the best griddle temperature is 375°F, or medium on a gas stovetop burner. A flawless pancake requires reaching the ideal cooking temperature. Pancakes cooked on an overheated griddle will have burnt edges and undercooked centers.
Do homemade pancakes freeze well?
Prepare the pancakes according to your recipe, letting them cool completely after they are cooked through, then freeze. Pancakes can be layered in a reusable freezer bag or freezer container between sheets of wax paper. Freeze for up to two months after sealing.
