PaangechRezept

This is the reciepe for the pancakes created during the Haxogreen 2018 bake-off

Ingredients (for 1 person 6-7 pancakes):

Flour: 100g
Eggs: 1
Milk: 200mL (approx)
Olive Oil: 1 spoon
Vanillated Sugar: 4g (1/2 packet)
Salt: pinch
Rhum: 1/2 spoon (or equivalent rhum flavor)
Cooking butter / Butter lard
fine sugar
1 small pot apple compote (the kind with the pieces) Best to do this one yourself the day before

Ingredients (for 5 person 6-7 pancakes):

Flour: 500g
Eggs: 5
Milk: 1L (approx)
Olive Oil: 3 spoon
Vanillated Sugar: 20g (3 packet)
Salt: pinch
Rhum: 3 spoon (or equivalent rhum flavor)
Cooking butter / Butter lard
fine sugar
3 large pots apple compote (the kind with the pieces) Best to do this one yourself the day before

Howto dough:

Put flour in bowl
Put egg on top
mix a bit
add half of the milk
mix good until homogenous
add vanillated sugar, oil, rhum and salt
mix more and add milk until dough becomes quite liquid. Check this video for correct viscosity https://youtu.be/iKyHQDUQtqU
if you get the milk amount right you will end up with that crispy tasty border

heat pan up to maximum temperature
put in butter
lift pan and pour dough in with a rotating movement so the pankake gets as thins as possible
bake a bit
spread butter on top
when underside has a nice brown color (or border shows first brown signs), flip pancake over. The pros do this without a tool by flipping the pan.
bake other side until it has nice dark brown spots. At this point the crispy border will likely break off.
fling the finished pankake on plate

spread sugar all over the pancake
put stripe with plenty of apple compote through the diameter
roll pancake up (the pros achieve this using knife and fork). This can be a challenge if the border is crisp.
cut roll in about 8 sushi style pieces
put piece in mouth and enjoy the awesome cold (compote) / hot (pancake) sensation with an explosion of vinalla-rhum scent on a crispy border-sugar combo.