who philipp mainzer
work e15 and father of anton
menu fluffy pancakes w/ lots of butter & aunt jemima syrup
what did yo have with the pancakes?
butter and lots of maple syrup to soak the entire pancake. this is why the pancake needs to be fluffy. it also helps to cut or perforate the pancake to encourage better soaking.
what time do you usually have this pancake?
on the weekends, late morning around 10 - 12.
what is pancake to you?
a piece of new york.
any pancake advise?
make sure that you get aunt jemima syrup. for sure no content of maple, but damn delicious.
would you have pancakes for dinner?
not fore me. that's what they do in austria.
and... any cooking philosophy?
less is more. but make sure it is always quality.
favorite kitchen tool of the moment?
my new plain steel frying pan from roesle.
philipp's fluffy american pancakes
makes 4 - 6 pancakes
135g plain white flour
1 tsp baking powder
3/4 tsp baking soda (natron)
1/2 tsp salt
2 TB powder/ caster sugar
170 ml milk
2 eggs lightly beaten
vegetable oil for cooking
mix all ingredients other then the oil and let rest for 10 minutes.
heat a non-stick frying pan over low heat with vegetable oil and add a ladle of batter.cook until the top of the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm or 1/2" thickness.
repeat until all the batter is used up. keep the pancakes warm in a heated oven. but it is best to be eaten immediately.
serve with a GOOD amount of butter and maple syrup or honey.