Buttermilk pancakes

If you are ready for a special little breakfast treat that costs close to nothing and makes everyone happy, give a go with american style pancakes! They are much faster that the french pancakes and they do almost the same job...

Pancakes with fresh fruits

Ingredients for 12 big pancakes:

- 2 eggs

- 2 Tsp sugar

- 2.5 cups buttermilk

- 1 tsp vanilla extract

- 1/2 tsp salt

- 1/2 stick butter

- 2  cups flour

- 2 tsp baking soda

- 2 tsp baking powder

1) beat all together

2) let sit a couple of minutes only until it looks kinda foamy

3) pour 1/2 cup of batter in the hot pan and watch it rise!

4) flip it on the other side as soon as you can lift the pancake

(if it splashes a bit at the landing phase, push quickly the running batter into the good shape!)

5) serve in real time or store in the oven at low temperature until ready to serve

(avoid to stack them directly on each other, otherwise they get soggy with condensation)

You can serve with Nutella (of course), peanut butter, jam, maple syrup, fresh fruits, yogurt, whipped cream... Virtually anything you have in your fridge!

Voilà!

French Sweet Pancakes (Crêpes)

Of course, I would never make savory pancakes without a dessert - where would I stick my chocolate? (^_^)

Ingredients for 24 pancakes:
- 250 g flour
- 1/2 liter milk
- 3 eggs
- 75 g butter
- pinch of salt



1) beat the eggs with a hand whisk
2) beat and add the melted butter
3) add half of the flour
4) beat as much as you can to avoid flour lumps
5) add a little of milk to help dissolving them
6) when it looks smooth, continue adding the rest of the milk
7) add your pinch of salt
8) let it rest for 1 hour (I do not know why...)
9) heat up the pan very well and oil it lightly at least for the first crêpe
10) take the pan in your hand, pour 1/3 cup of dough in the pan and rotate fast in to cover the pan
11) cook for one minute or so (the edges should lift and get some brown color on the pan side - lift and get a peek if needed)
12) flip the crêpe with a thin spatula, and cook more, this side will get leopard brown spots 
(adventurous people can make it jump!)


PS: if the dough looks too thick to cover the pan fast and your crêpe is not thin enough, then add milk and mix gently to try the next one.


PS2: the first one is often ugly, so don't say to anyone and eat it!


Voilà!

French Savory Pancakes (Buckwheat Pancakes)

If your guests diverge with their taste, this is one easy way to go.
Most likely to be happening mostly in the kitchen, this is a very convivial plan for a meal. 
The base is the same for everyone but your guest will be able to build their own menu in real time...


I do not think there is any rule for what ingredient to use, so get a range:
Grated cheeses, ham, dry ham, grilled fish, seafood, eggs, stir-fried onions, stir-fried mushrooms...
Anything you would put on a pizza...

Buckwheat french pancakes

Ingredients for 12 pancakes:
- 330 g buckwheat flour
- 10 g salt
- 1 egg
- 75 cl water


1) mix all
2) lightly spread oil on a non-sticky pan with a Kleenex tissue in between each pancakes
3) quickly pour 1/3 cup of batter in the pan and turn the pan "in the air" fast to cover the pan with the dough [yeah this is the step that requires a little practice]
4) when the edge starts to bend and detach, flip the pancake on the other side and start filling the midline with the things you like or half
5) flip the edges (or the half left) over the ingredients to close the pancake over
6) drop in a plate, eat hot and give the pan to the next person!


Voilà