3 Amazing Styles Of Pancakes

1. Net Pancakes

Ingredients
for 6 servings

2 cups flour
1 cup water
1 cup coconut milk
2 eggs
1 teaspoon salt
1 teaspoon turmeric
vegetable oil, as needed
SPECIAL EQUIPMENT

1 plastic water bottle
1 sharp pointed knife

Preparation

1. In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
2. Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
3. Fill the bottle with your pancake batter.
4. Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
5. Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
6. Remove from pan, fold in the sides, and roll up. Serve with curry.
7. Enjoy!

2. German Pancake

Ingredients
for 6 servings

3 eggs
1 ½ tablespoons sugar
1 pinch salt
¾ cup milk, warm
2 teaspoons vanilla
¾ cup flour
1 tablespoon butter, melted
2 tablespoons butter
strawberry, sliced, as desired
powdered sugar, as desired

Preparation

1. Preheat oven to 400°F (205°C).
2. Combine the eggs, sugar, salt, warm milk, vanilla, flour and melted butter in a blender or processor until smooth.
3. Melt 2 Tbsp. butter in a skillet. Pour the batter into the skillet.
4. Transfer skillet to the oven and bake at 400°F (205°C) for 25-30 minutes.
5. Remove from skillet and let cool slightly on wire rack.
6. Powder with sugar and serve with sliced strawberries.
7. Enjoy!

3. Fluffy Japanese Pancakes

Ingredients
for 4 servings

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
butter, to serve
syrup, to serve
assorted berry, to serve

Preparation

1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
5. Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
6. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
7. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
8. Enjoy!