FLUFFIER CENTRAL EUROPEAN-STYLE PANCAKES WITH APRICOT JAM
A new pancake batter that yields thin yet fluffier pancakes compared to classic French crepes. Inspired by Hungarian and Austrian styles, these pancakes are perfect rolled with apricot jam for a simple, comforting treat.
π Prep Time: 10 min
π³ Cook Time: 15 min
π° Yields: About 10 pancakes (25 cm diameter)
Ingredients
- 1 egg
- ΒΌ tsp salt
- 125 g all-purpose flour (type BL55/550)
- A pinch baking soda
- 330 ml milk
- 1 tbsp oil
- 1 small cube butter (for greasing the pan)
- 1 jar apricot jam (for serving)
Instructions
1. Prepare Batter
- Beat the egg with salt.
- Add half the milk and beat together.
- Add flour and baking soda; mix quickly with a whisk until just combined and thick.
- Gradually add remaining milk to thin the batter for easy spreading.
- Stir in oil.
2. Cook Pancakes
- Heat a non-stick pan and brush with butter using a fork.
- Pour batter with a ladle, tilt and rotate the pan to spread evenly.
- Cook on medium-low heat until edges lift slightly.
- Flip and cook other side for about 15 seconds until lightly browned with a few spots.
- Keep pancakes warm on a covered plate while cooking remaining batter.
3. Serve
- Spread about 1 tablespoon of apricot jam on each pancake.
- Roll up and serve immediately.
π‘ Tips
- Adding baking soda makes pancakes fluffier without losing thinness.
- Use a non-stick pan and butter for easy flipping and golden edges.
- Warm pancakes can be kept covered to stay soft and pliable.
π Perfect For
- Simple breakfast or snack
- Central European-style pancake lovers
- Serving with fruit preserves
π Final Thoughts
This batter strikes a perfect balance between thin and fluffy, offering a delicious variation on traditional crepes with the comforting sweetness of apricot jam.