Back in the 19th century, scientists dreamed of creating a leavening agent. German chemist Justus von Liebich, together with his American assistant Eben Norton Horsford, succeeded in this.
Baking powder became widely applicable and also gave a good growth to home baking. Thanks to the leavening agent, products get an airy and porous structure, can rise.
120 years later, people still do not neglect this product, use it daily in a difficult culinary business. Let’s try and we will try to cook something delicious and appetizing. Here is a new recipe, study it!
Ingredients:
- Flour 250 gr;
- Baking powder 1 teaspoon;
- Milk 300 gr;
- Egg 1 piece;
- Sugar 3 tablespoons;
- Salt 0,5 teaspoon;
- Soda 0.5 teaspoon;
- Vanilla sugar.
Preparation:
In a deep container, we pour 250 grams of flour. To this amount add half a teaspoon of salt, as well as half a teaspoon of baking soda. Let’s not forget to pour in one teaspoon of leavening agent.
The next crumbly ingredient will be three tablespoons of sugar. If desired, you can add vanillin
. Break one hen’s egg to the ingredients. Pour all the milk, you will need 300 ml of this drink.
Using a whisk, mix the contents of the container. Do not knead long, just achieve homogeneity without lumps.
Cover with cling film and leave
it
for 20 minutes at room temperature.
After the dough has stood, do not stir it anymore
.
Pour it into a dry pan and spread it out so that the edges are filled.
Turn the heat down to low and watch the bubbles burst
.
Cover with a lid and cook until cooked through.
Transfer the pancake to a plate and brush with butter. Done!
You can experiment, add different fillings, and we wish you Bon appetite and inspiration for cooking.
