10-12 crepes, depending how thick you like 'em. I doubled these for a 10-person dessert. Heck, I’ll describe the process I did it the last time. I didn’t add sugar or any other sweetener to the mix as people like to add their sweet stuff according to their own tastes, but if you prefer, add sugar to taste.
5dl milk (Go for 1% milk or more unless you like 'em thin.)
2,5 dl flour
2 eggs.
Half a teaspoon of salt.
Oil or butter for the pan.
Fillings:
A bucket of whipped cream
A bucket of strawberry jam
Open can of beer.
Beat eggs into milk.
Beat flours into egg-milk.
Add salt. Beat. Put batter into fridge for about 30 minutes to get the composition right.
Drink the beer. Get another if 30 minutes aren’t up.
Heat stove as “#%”#% hot as you can.
Add some oil/butter every two-three crapes.
A soup scoopful at a time should do the trick. One minute each side, and use a spatula to scrape around the fringe if haven’t greased your pan enough. No pressing.
Repeat until batter is used up.
Add whipped cream/jam to taste.
SPECIAL INGREDIENT X (for adults and precocious under-aged people): Since I doubt you have a certain label of alcohol called Jaloviina over there, here’s the replacement:
For one scoopful of batter, add: (To the scoop before it goes to the pan)
One half-cork of vodka
One half-cork of cognac.
(Optional: One shot glass of both for the cook during the preparation process)
Increase to full corks according to taste or if your pan is ¤#&"#&"# hot, evaporating the alcohol as soon as it hits.
Makes for a good treat if you’ve mastered the one minute flips. The bite isn’t as evil as taking them as shots, the batter mildens it up for a nice aroma. Of course, this is for a dessert, not a breakfast.
Bisquik mix, but I add vanilla extract and brown sugar to the recipe on the box. I do squish the pancakes with a spatula, but only if they rise above 3/4 of their original height. It tends to keep the centers from remaining gooey while the outside gets done.
This is how it works if I’m cooking a reasonable amount of pancakes. However, most of the time I’m making pancakes, it’s for some event or another and I’m cooking like 50 at a time.
Thanks, Gila! I was hoping to get rid of the Bacon Loving Cannibals Club following me around, but now you’re just egging them on. “Oh, just a toe… you won’t miss it, really! You have nine others.”
Not to mention that here in Sweden there are at least two (or three) different foods that can be called “pancakes”.
I know that two of them use the same recipe, the only difference is the size of the pancake and they’re both very thin, like what you’d use for a crepe. The third I THINK uses the same recipe, or at least something very similar, but it’s a lot thicker and it’s not even cooked in a pan. It’s cooked in a oven. (So they’re called “thick-pancakes” or “oven-pancakes”. :P)
