Pancakes are a favorite Russian national dish; you can make them less high in calories if you use a minimum amount of oil in the recipe and fry without it at all. Such pancakes are lighter, denser, but, nevertheless, do not lose their taste.
Can you fry without oil?
Modern frying pans allow you to cook food without the use of cooking fats at all. Cookware with a non-stick Teflon or ceramic coating does not allow food to burn, heats up and cools quickly, is easy to clean and, if used correctly, will serve for many years.
Don't go for the cheapest non-stick pans. As a rule, they deteriorate very quickly.
The easiest pancake recipe without butter
To make 6 pancakes you will need:
- 1 chicken egg;
- 150 grams of milk (you can take sour milk);
- 0.5 teaspoon of sugar;
- 0.5 teaspoon of salt;
- 100 grams of boiling water;
- 2-3 tablespoons of sunflower oil (for kneading the dough);
- flour (consistency).
Whisk the egg in a deep bowl. Add sugar and salt and mix well. Then add milk and boiling water to the mixture in turn, stir with a whisk until smooth. If you wish, you can not mix water and milk, but immediately take 250 grams of milk. However, boiling water makes the dough choux, so the pancakes are lacy as a result.
After adding liquids to the dough, add flour. It is difficult to immediately indicate how much is needed: the exact amount of flour required depends on the size of the egg that served as the basis for the dough. First, add 3 rounded tablespoons, mix thoroughly. See how the resulting dough drips off the spoon. If its consistency is similar to very liquid sour cream, then more flour is not needed. If it turns out to be watery, add more.
Next, pour 2-3 tablespoons of sunflower oil into the dough and stir everything for 3 minutes. In principle, you don't need to add butter to the dough at all, it will still be good to fry in a Teflon pan. However, you will no longer get pancakes, but tortillas.
Remember that pancake dough cannot be stored. Start frying immediately after cooking.
Put a clean, dry frying pan on fire. The frying temperature may vary depending on the pan. So, a frying pan with a thick bottom is well calcined and allows you to fry pancakes on an above-average heat. However, they cook very quickly. In contrast, cheaper, thin pans heat up slowly, so when the heat is high, the pancake burns on the outside and does not bake on the inside. This is why thin pans allow pancakes to be baked slowly and over low heat.
You do not need to pour oil into the pan. When it's warm enough, scoop a little less than 1 scoop of dough and slowly tilt the pan at different angles and pour it onto the bottom of the pan. The correct pancake completely covers the bottom of the pan. After 30-60 seconds, when the edges of the pancake are browned, gently turn it over to the other side. Typically, the pancake fries faster on the other side. It is very important to use plastic or wooden spatulas when frying pancakes, as the metal can scratch the non-stick coating of the pan.
