If you’re invited to a breakfast event where Belgian pancakes and other pancakes are served, you’ll receive thin pancakes that Americans might call crepes.
The truth is that Belgian pancakes are much more than just crepe!
What are Belgian pancakes, You might be asking? Belgian pancakes are, in fact, like crepes. However, the batter is made with butter and made from sparkling water.
For my taste, Belgian pancakes are a mix of American pancakes and French crepes, with a tending more toward more of the French side.
The pancakes of Belgium are enjoyed throughout the day, at breakfast, lunch, and dinner, or even for birthdays. Belgian pancakes do not contain any sweetened batter, so they are served as dessert or savory food.
This recipe will recreate the perfect fluffy and buttery thinner pancake foundation. It’s good enough to eat on its own with a small amount of sugar or butter or an element in a dinner, savory or sweet.
Who would have thought that something as delicious could be so adaptable? Let’s start with the Belgian pancakes!
Crepes Versa Belgian Pancakes
Crepes are the French variant of pancakes. They’re thin and are made from eggs, flour, milk, sugar, and a pinch of salt.
Belgian pancakes are very thin, but not the same as crepes, but not as thin as they are. They are made with flour, eggs, butter, and sparkling water. They’re a little thicker than crepes and similar to the pancakes of the British Isles.
As you’ll soon discover by following this recipe, Belgian pancakes are more affluent in flavor and appearance.
How to Make Belgian Pancakes?
As with all pancakes, Belgian pancakes are made by mixing all ingredients in a bowl and then cooking them for a short time.
Whisk eggs and milk together, fold into the dry ingredients, and add sparkling water along with a bit of salt and butter. Cook on a light oil or butter-greased skillet until they’re done. It will take about an hour per side to cook them.
The procedure is similar to any other kind of pancake, regardless of whether it’s crepes or American pancakes.
Why should you use Sparkling Water?
Incorporating sparkling water can make the batter lighter and guarantee that you get a lightweight and airy pancake.
This is an ingredient that you can’t leave out, even if you may try to make an alternative. You could use club soda or seltzer with no added flavor as an alternative to sparkling water.
The most important thing is to enrich the batter by adding bubbles. This will allow you to achieve the soft and fluffy texture that creates Belgian pancakes so tasty.
Tips to Make the Best Pancakes
It’s a fairly simple recipe; however, there are some things you need to be aware of:
- Always use butter that is real. Butter can give your Belgian pancakes a delicious aroma.
- Purchase an appropriate Pancake pan. This is important when you plan to make crepes in the near future also since the pans are specifically designed to make crepes. Pancake pans usually come with a nonstick coating which allows the pancakes to be flipped easily.
- Make use of sparkling or mineral water. It doesn’t matter the type of water you’re using so long as it’s freshly opened and filled with bubbles. This is going to ensure that you get a fantastic fluffy and airy pancake.
- Make use of the entire milk. When you’re making delicious Belgian pancakes, eliminate skim milk. I made Belgian pancakes using skim milk once, but they were not exactly the same. I’m pretty sure in this regard and will. I would never recommend milk with less than 2 percent fat in milk.
- The batter should be refrigerated prior to serving. Maybe you have been told about this rule previously; even when making French crepes, cooling the batter before use is mandatory. The resting portion lets the gluten within the flour loosen and allows the starch grains to expand. In the end, when it is kept overnight in the refrigerator, the batter could become grey; however, that’s fine. Give it a quick stir. It is recommended to keep the batter for the pancakes stored in the refrigerator to chill for a minimum of 30 mins before using.
How to Serve Belgian Pancakes
As we’ve mentioned earlier, Belgian pancakes are actually not defined by their flavor. They can be tasty or sweet, so they can be enjoyed in any way you prefer.
Since I’m a huge sweet tooth, it is my favorite serving Belgian pancakes with jams made of fruit freshly picked fruit, chocolate spread, or whip cream.
Make Belgian pancakes as breakfast for lunch, brunch, or as a quick and light dinner. They can be served with some grilled vegetables and sour cream or a fresh salad. They’re great with any food!
How to Make Belgian Pancakes
Make sure you have all the ingredients.
Mixing bowl, beat eggs and milk together.
Incorporate the flour in a gradual manner.
Add the butter along with sparkling water and salt. Stir until you get the consistency of a batter. It is also possible to mix the ingredients using food blenders to make it to speed up the process.
It’s a good idea to chill your batter for a minimum of 30 minutes prior to making it; however, it isn’t required.
A pancake pan is heated over medium-high heat. Then, carefully brush it with butter.
Put 1/3 of the batter in the pan and gently swirl it until it covers the bottom of the skillet.
The pancakes should be cooked until bubbles begin to appear at the top. The pancake is then turned over and cooked for an additional 40 seconds.
Repeat until all batter is used up. Serve warm.
yield: 10 PANCAKES Time to prepare: 10 Minutes Cook time: 15 minutes Additional time: 30 Minutes Total time: 55 minutes
The light and airy Belgian pancakes are ideal for breakfast with fruit or served as a tasty snack.
- 1 3/4 cup all-purpose flour
- 2 eggs, room temperature
- 1 cup milk
- 3 tablespoons of melted and cool butter
- 1 cup of sparkling water
- One good pinch of salt
- Mixing bowl, beat eggs and milk together.
- Incorporate the flour in a gradual manner.
- Add the butter along with sparkling water and salt. Mix until you have the consistency of a smooth batter. Blend the ingredients using a food processor to accelerate the process. (It is recommended to keep your batter refrigerated here prior to making it.)
- A pancake pan is heated over medium-high heat. Then, lightly brush it with butter.
- Incorporate 1/3 cup batter into the pot and gently swirl it around until it covers the bottom of the skillet.
- The pancake should be cooked until bubbles start to form on the pancake’s surface. Turn the pancake over and cook for an additional 40 seconds.
- Repeat steps 5 and 6 until the batter is used. Serve warm.
Ideally, cool your batter a minimum of 30 minutes prior to making it for the most effective outcomes. It’s not necessary.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!