Large pancake pans with a dimension of 30 centimeters (11.8 inches) often pose some difficulty in cooking pancakes properly and evenly. Especially when the heat source of the induction hob, electric hob or gas hob is much smaller than the useful diameter of the pancake pan.
A recipe that works with a standard sized pancake pan (21 centimeters, or 8.25 inches) will not be able to accommodate such a large cookware unless the thermal hearth is suitable. Indeed, the large pancake pan will tend to cook excessively in the center, and less well at the periphery, often generating a black spot in the middle. We must therefore think of an alternative recipe, or take another smaller pan, or even buy a hotplate with a larger thermal focus.
Here is a recipe that will be more compatible for the cooking conditions that concern us.
- 800g T65 wheat flour,
- 200g brown rice flour,
- 1.5 liters of milk,
- 4 eggs,
- 40 ml of sunflower oil,
- 180g of butter,
- 1 glass of water,
- half a cup of powdered eggs,
You can replace the last ingredient with two more eggs.
We place all these ingredients in a salad bowl, and we mix everything using a mixer of the soup stand type.
Raise the temperature of the pan gradually to 60 ° C (140 ° F) for 3 minutes, then reach 80 ° C (176 ° F).
For each pancake:
After 10 seconds, the edges are folded over 3 millimeters (0.1 inches) with a special high temperature spatula,
After 65 seconds, pass the spatula under the edges of the pancake to a width of 3 centimeters (1 inch),
After 95 seconds, we turn the pancake,
After 25 seconds, remove the pancake from the pan.
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