Pancakes can be cooked every day. They never get bored. They are eaten for breakfast, lunch and even dinner, stuffed with various fillings or served with sour cream, herbs, caviar or jam. Pancakes can be a base for a cake, and even become part of a salad.
Many people avoid pancakes because they are high in calories. But, if you use starch as a base instead of flour, then you can seriously "lighten" the pancakes in kilocalories and get a dietary option.
It is necessary
- • Milk (fat content not higher than 2.5%) - 0.5 l;
- • Potato starch - 6 tbsp. l.
- • Chicken eggs - 3 pieces;
- • Vegetable oil - 3 tbsp. l;
- • Sugar - 1-2 tbsp. l;
- • Vanillin - on the tip of a knife;
- • Salt -1/2 tsp.
- Kitchenware:
- • Mixer (can be whipped with a whisk),
- • Bowl for beating,
- • Pan for pancakes.
Instructions
Step 1
Pancakes without flour are very simple to prepare, but you need to prepare the food before baking. Milk is taken out of the refrigerator so that it stands a little and becomes at room temperature, the eggs just need to be rinsed and can be used. Since it is better to beat the pancake mixture with a mixer, then pour the required amount of starch, salt and sugar into small bowls in advance so that everything is at hand. Measure out milk and vegetable oil and place side by side as well.
Step 2
First you need to mix all the liquid ingredients. Using a mixer in a bowl, beat the eggs into a single mass, gradually add the remaining components to the beaten eggs: vegetable oil and milk. Vegetable oil is used odorless, refined and deodorized. Beat the mixture at medium speed and gradually add dry ingredients: salt, vanillin or vanilla sugar, granulated sugar starch.
Step 3
Preheat the pan. Lubricate the pan with a small amount of vegetable oil using a culinary brush. Then pour the dough with a small ladle and, turning the pan in a circular motion, distribute the dough evenly over the bottom of the pan. Bake as usual traditional pancakes until browning. Pancakes are served with honey, sour cream or caviar.
