Each hostess knows different ways of making pancake dough. This traditional dish has always been a symbol of the departure of winter colds and the beginning of labor spring days. Since ancient times, pancakes have been preparing for the holiday Maslenitsa.
Material Content:
Dough for thin pancakes in milk
One of the common and simple recipes is the preparation of dough in store or homemade milk with high fat content.
For the recipe you will need:
- ½ tsp salts;
- 2 eggs;
- 0.2 kg of flour;
- 2.5 tbsp. l Sahara;
- 5 tsp sunflower oil;
- 500 ml of milk.
Proceed in stages:
- The ingredients should be removed from the refrigerator in advance and kept in the kitchen.
- Sugar and salt mixed with eggs.
- Mix thoroughly, pour in the milk.
- Sift flour with a sieve to prevent clumping. Therefore, the dough for pancakes in milk is tender and airy. Flour is added in small portions, without ceasing to mix with a whisk. The consistency of the finished mixture should look like liquid sour cream, because of which the dough is easily distributed in the pan, not crumpled at the time of turning.
- Stir in vegetable oil, mixing thoroughly.
Fried pancakes according to this recipe can be used with any type of filling or sauce, or without additives.
Choux on kefir
Delicate and subtle, with an original taste and aroma, custard pancakes with kefir are obtained.
Prepare:
- kefir - 0.3 l;
- eggs - 2 pieces;
- vegetable oil - 2.5 tbsp. l .;
- a pinch of salt;
- 155-180 g of flour;
- 0.15 L of purified water;
- a pinch of soda.
Cooking method:
- Bring eggs, granulated sugar and salt in a bowl to a homogeneous state.
- Add half the kefir and mix.
- Sift flour through a sieve, pour into a bowl. Bring to uniformity so that there are no lumps.
- Pour the rest of the kefir into the container.
- Put water on fire and bring to a boil. After adding soda, mix promptly.
- When stirring the dough, pour boiling water into it.
- Add sunflower oil, which can be replaced with a creamy analogue, but pre-melt.
- Choux pastry is ready.
- Pancakes are baked in a pan.
Creating pancakes in this way takes more effort and time than without brewing. But the taste and delicate texture of the dish will surprise households and guests. For pancakes, you can use both sweet and savory fillings to taste.
On yeast for magnificent pancakes
To make more fluffy and airy pancakes, making dough using a component such as yeast will be suitable.
For cooking, you must use the following ingredients:
- 1000 ml of milk;
- 4 eggs;
- butter - 8 tsp;
- sugar - 3.5 tbsp. l .;
- a pinch of salt;
- sunflower oil - 3.5 tbsp. l .;
- fresh yeast - 25 g.
Proceed in stages:
- Bring milk in a volume of 250 ml to a warm state. Pour a pinch of salt and 1 tsp. granulated sugar. Thoroughly stir, dissolve the yeast in the resulting liquid.
- Sift flour with a sieve. Add a glass to the mixture.
- Knead the dough. If you get too thick a consistency, it is recommended to dilute with a small amount of milk.
- The bowl is covered with cling film or a damp towel, placed in a warm place with no drafts for 25-45 minutes until the mass increases in volume up to 2-2.5 times.
- Melt and cool the butter.
- When the dough has reached the desired size, it is time to start cooking the dough.
- Mix dry ingredients with eggs.
- The yolks can be ground with sugar, the whites are whipped with salt until a strong foam is obtained.
- First, it is worth introducing the frayed yolks, after mixing all the components, proteins can be introduced. It is necessary to mix the ingredients with caution in bottom-up movements.
- Add cooled butter and beaten eggs.
- Bring the whole composition to homogeneity.
- Pour sifted flour.
- Stir the dough thoroughly to prevent the formation of lumps.
- Pour in the remaining milk.
- Cover and clean again for half an hour.
The amount of flour added can be controlled independently. If you want to get finer products, add the ingredient in a small amount. To make pancakes thick and lush, use more flour, focusing on the consistency of the resulting dough.
When using dry yeast, read the instructions on the package. Typically, the ratio of dry to fresh 1: 3.
A simple option on the water
One of the simplest and most common types of cooking pancakes is a recipe for water. This option will especially help out if there are no other components in the refrigerator.
For the recipe, you must use:
- 0.6 l of water;
- 0.3 kg of flour;
- 4 tsp granulated sugar;
- 2 tsp olive oil;
- 3 eggs;
- a pinch of salt and soda;
- 1/2 tsp citric acid.
Proceed in stages:
- Place 3 eggs in a bowl and beat with a mixer. Add 0.5 l of water, mix thoroughly.
- Dilute citric acid in 100 ml of water.
- Mix soda, salt and flour separately.
- Mix the dry mixture with a liquid base.
- Using a mixer, thoroughly beat the pancake dough on the water.
- When baking a pan, grease with vegetable oil.
Ready-made pancakes are served with sweet and savory fillings.
Serum Recipe
To obtain thin pancakes with lace holes and a slight acidity in taste, whey is used as the main liquid component.
The following ingredients are used for cooking:
- flour - 1 cup;
- eggs - 2 pieces;
- sunflower oil - 3 tbsp. l .;
- serum - 0.5 l;
- half a glass of sugar;
- salt and soda - ½ tsp.
Proceed in stages:
- Beat eggs with a blender or whisk with sugar, salt and butter.
- Add whey and soda. To stir thoroughly.
- Sift flour and add in small portions.
- In a hot oiled pan, bake lengths over low heat.
- Stack.
According to this recipe, the dough resembles a thick cream in consistency.
Beer pancake dough
To make pancakes according to the classic recipe for beer without eggs, you need the following ingredients:
- 450-500 ml of beer;
- 1 tbsp. flour;
- 0.1 l of mayonnaise;
- 1 tbsp. l granulated sugar;
- salt and soda - a pinch.
Proceed in stages:
- Mix all the elements and knead the dough. Flour should be added last.
- The dough should be infused in the room.
- The pan is oiled before baking.
Ready pancakes are recommended to be coated with butter, use any filling. A hot drink is served.
