Previously, pancake dough was prepared before the spring holiday, and a brown cake symbolized the beginning of a new season, which should be warm, productive and successful. According to preserved recipes, housewives in old times prepared flour products using buckwheat flour, fat milk or sour cream. In the finished form, such pastries looked more like dense cakes and served as bread. Thin, porous pastries, which can be prepared using various products - kefir, whey, yeast, and even beer, are very popular now. Each recipe has its own zest, on which the quality of pancakes, their structure and taste, depend.
Material Content:
Classic dough for pancakes in milk
Pancake dough with milk is suitable for preparing thin baked goods, in which it is good to wrap curd or any other filling. You can use milk liquid of any fat content, cow or goat. It is better to take white flour of the highest grade.
Preparing the base for pancakes from:
- cow's milk - 0.5 l;
- chicken product - 3 pcs.;
- flour - 250 g;
- sunflower oil - 3 tbsp. l .;
- granulated sugar - 2 tsp;
- salt - 1 tsp. without a slide.
In a deep container, beat the yolks with proteins well, add sugar and salt.
Sugar is added to the pancake dough, no matter what the filling will be. It will improve the taste of baking.
After that, add 2 cups of milk to the beaten egg mixture, mix and add the sifted flour in a thin stream. Knead the mixture until smooth using a fork. The consistency of the finished product should be moderately liquid. At the end, oil (2 tbsp. L.) Is added to it, the dough settles for 15-25 minutes, after which it can be poured with a ladle into a hot pan and baked thin pancakes.
On kefir
Light porous pancakes can be obtained by starting a dough for them with kefir or sour milk.They will be tender and juicy, lush, suitable for smearing with honey or filling with any filling.
For the preparation of cakes, you should stock up in advance:
- fermented milk product - 0.5 l;
- proteins and yolks (you can duck) - a couple of pieces;
- white flour - 1 tbsp .;
- sugar, salt, baking powder;
- vegetable fat - 60 ml.
First, yolks with proteins are whipped in a large capacity, then sour milk or kefir is added to them. Before adding salt and granulated sugar, it is recommended to heat the egg-kefir mixture over low heat, and then add loose components. Next, sifted flour and soda dissolved in hot water (0.5 tsp) are introduced into the pancake blank. At the end, sunflower oil is added to prevent pancakes from burning, and the liquid mixture is sent to heat for 60 minutes.
How to make pancake dough on water?
Making dough on water for baking thin pancakes is quite simple. It is suitable for those who fasting or diet. The finished product at the output turns out to be tasty, but as it cools, it will become a little tougher than in the warm form.
To prepare the test, you should take:
- mineral water - 400 ml;
- flour - 300 g;
- a couple of eggs;
- vegetable fat - 40 ml;
- icing sugar - 0.5 tbsp. l .;
- salt - 0.5 tsp
Proteins and yolks with salt and powdered sugar should be thoroughly beaten using a blender or hand whisk, then pour water in and mix. Prescription can use ordinary distilled water, but mineral with gas will make the dough more porous and prevent the dryness of the finished product. The last product is flour, which must be introduced in a thin stream and oil. After thoroughly mixing all the components, the dough on water is ready for frying.
Boiled Choux
Those who tried to fry pancakes from choux pastry fell in love with this simple and successful recipe forever. Pancakes in structure are porous, delicate, delicate, they literally melt in your mouth.
Preparing a liquid base from:
- high-grade flour - 1 tbsp .;
- milk - 250 ml;
- boiling water - 250 ml;
- vegetable oil - 60 ml;
- sugar - 40 g;
- 2 tablespoons eggs;
- a little soda;
- salt - ½ tsp
The yolks with proteins, sugar and salt are driven in a deep bowl or pan. After they add the right amount of milk and sifted flour. Only boiling water quenches soda and is introduced into the mass with a thin stream so that the protein does not curl. At the end, oil is introduced, everything is mixed, a little infused and used to fry pancakes.
Yeast dough
The main advantages of yeast dough are a lush and tender product in the end. With it, pancakes will never turn out hard or rubber, while they will retain their structure until the last crumbs.
To prepare a pancake base, you should take:
- “Live” yeast - 25 g;
- granulated sugar - 1.5 tbsp. l .;
- natural milk - 200 ml;
- chicken product - 2 pcs.;
- butter - 70 g;
- sunflower oil - 50 ml;
- flour - 150 g.
The milk liquid is heated to 40-45 degrees, sugar and yeast are dissolved in it, as well as a small amount of flour. Do not use hot liquid, otherwise there will be no yeast cap. Opara sets aside in a warm place for 30 minutes.
Separately, flour and salt are mixed in the container. The yolks are whipped and added to the dough, followed by a little melted butter. Next, flour and milk are added in small portions. After that, the mass goes to a warm place so that a reaction occurs, and it rises. When this happened, in a pancake base, you need to introduce whipped to steady peaks proteins, mix and pour oil.
Pancakes need to be fried in a hot pan with a little oil. At the output, they are porous, with holes, light and very tasty.
On serum
On serum, pancakes are obtained similar to those that are cooked on kefir, only lighter and less high-calorie.
To prepare the product should be stocked:
- warm whey - 450 ml;
- flour - 400 g;
- eggs - 2 pcs.;
- soda - ½ tsp;
- salt - 0.5 tsp;
- powdered sugar - 1 tbsp. l .;
- vegetable fat.
Flour is sifted into the bowl, a depression is made inside it, into which salt is to be poured and whipped yolks with proteins are added. Everything is kneaded, followed by heated whey, baking soda and everything is kneaded to a homogeneous consistency. After that, powdered sugar and at the end the butter is added. Before frying pancakes, the base must be insisted for at least 45 minutes.
How to make beer?
Beer is not only a favorite drink by many, but also an excellent ingredient for making pancake dough. Pancakes as a result will turn out magnificent, suitable for any stuffing - meat, vegetable or berry.
Preparing a product from:
- olive oil - 15 ml;
- flour - 400 g;
- milk - 110 ml;
- sugar - 1 tbsp. l .;
- chicken product - 3 pcs.;
- light beer - 0.5 l;
- coarse salt - ½ tsp.
The yolks are beaten with a fork, after which milk, granulated sugar, a pinch of salt and beer are introduced to them (half of the recommended portion). After adding flour and the remaining beer, oil, everything is kneaded and set aside for 10 minutes.
Proteins are whipped separately, introduced into the dough in small portions. Then all the components are mixed into a homogeneous mass and used to fry pancakes.
No eggs added
Making dough for egg-free pancakes seems unrealistic to many. However, those who have tried the recipe in practice always take note of it, because the product as a result turns out to be budgetary and very tasty.
To prepare such a basis, you need to stock up:
- flour - 450 g;
- fresh milk of any fat content - 900 ml;
- sugar - 90 g;
- salt and soda - 0.5 tsp;
- vegetable fat - 1 tbsp. l .;
- butter - 70 g (margarine can be used).
Alternately in the bowl flour is mixed with sugar and salt, milk (half a serving). The rest of the milk should be well warmed up and poured into the rest of the products. Knead all components, adding melted butter at the end. Pancakes need to be baked in a pan with a small amount of vegetable fat.
In such pancakes, it is good to wrap the sweet curd filling, put in a glass bowl, pour sour cream or cream. All this must be extinguished in an SV-furnace at maximum power for 7 minutes. A sweet, very delicious dessert will be ready in the end. To give it a festive look, you can pour it with chocolate and decorate with berries.
