Pancakes (or something replacing them) are in the gastronomic cultures of many nations. French crepes, Dutch pannekoken, Scandinavian lefs, American pancakes, Mexican tortillas, Indian dosas, Japanese okonomiyaki, Vietnamese nems - examples are endless. This widespread use of pancakes is not the result of assimilation of gastronomic cultures. Rather, it indicates two factors: the availability of ingredients and compliance with the taste preferences of the inhabitants of these countries. It is equally easy to imagine a French madame and a Scandinavian lady pouring a ladle of pretty batter to pamper children or grandchildren on Sunday mornings.
It is necessary
- - Flour;
- - eggs;
- - milk;
- - yeast;
- - sugar;
- - salt;
- - butter;
- - bowls;
- - the spoon;
- - fork;
- - ladle;
- - frying pan.
Instructions
Step 1
If you want to make thin pancakes with milk, which both children and adults love so much, try to choose milk with a low fat content. Here the rule works: the lower the fat content, the thinner the pancakes will turn out. Of course, it depends not only on her, but also on whether you make the dough thin or thick. Different flours have different hygroscopic properties, so it is rather difficult to predict how much it will swell when milk is added. Average proportions for dough, from which you can bake not only thin, but "lacy" pancakes are as follows: 235 g of premium wheat flour, 3 eggs, 500 ml of milk, 10 g of sugar, 3 g of salt.
Step 2
Mix all dry ingredients, then liquid ingredients. Combine in a saucepan (when baking pancakes, it is inconvenient to take the dough from a bowl with a ladle). Mix well, beat with a mixer if desired. The dough should turn out to be watery, but you should not be afraid of this. Preheat a special pancake pan (if not available, you can replace it with any cast-iron pan with a low side), grease it with butter. Here is a nuance: to lubricate does not mean to put or pour. The less oil in the pan, the better. For these purposes, experienced housewives melt a piece of butter and dip a culinary brush into it. In the absence of a brush, a half or quarter of a peeled potato, which is strung on a fork, is perfect. Otherwise, you can grease the pan with a piece of butter taken directly from the freezer. Pour in the dough using about half a ladle. By tilting the frying pan from side to side, it can be evenly distributed. After 1-2 minutes, turn the pancake over and fry it on the other side. Remove with a spatula, transfer to a bowl, brushing each with butter. Cover with a folded towel and then a lid. So less condensation forms on the pancakes, they do not damp when the temperature drops and retain their attractive appearance longer.
Step 3
Place the yeast pancake dough in milk. To do this, mix 10 g of dry yeast, 50 g of flour, 20 g of sugar, 5 g of salt and 250 ml of milk heated to 40-45 degrees. The mixture can be processed with a mixer, the main thing is that there are no lumps left. This is a dough, it must be transferred to a warm place and left alone for 20-30 minutes. After the announced time, beat in 3 eggs, pour in 30 g of vegetable oil, add 300 g of flour and mix thoroughly. Leave to come up when ready, the pancake dough will increase in volume, rise with a "head", bubbles will become noticeable. Stir and fry the pancakes again, as described above, with the only difference that you need to take more dough - 2/3 of the ladle, because yeast pancakes with milk are always thicker.
Step 4
Bake oat or buckwheat pancakes if for some reason you don't want to use wheat flour. Grind flakes "Hercules" or buckwheat in a blender to the state of flour-grains (you should get something that resembles semolina in the degree of grinding). For them, in the same way, prepare a dough in warm milk, and after adding all the ingredients, add 20 g of cornstarch, which is necessary for the bunch.
Step 5
Cook protein pancakes a little differently. This dish is becoming more and more popular, because the idea of proper nutrition, which rarely includes fast carbohydrates, takes over the minds of more and more people. For protein pancakes, it is important to prepare protein-free products: soy and whey isolates, skimmed milk powder, ordinary low-fat liquid milk, instead of whole eggs you should take only proteins, instead of sugar - a natural sweetener (now you can choose any that suits your taste, the most popular are natural sweeteners on stevia). The recipe for dietary pancakes with milk is not complicated. Pour 200 g of warm liquid milk into a mixture of 60 g of soy and whey isolate, taken in equal proportions, 20 g of powdered milk, 10 g of corn starch, 2 g of salt, sweetener (if in powder). Beat the whites from 4 chicken eggs until they are firm peaks and, gently stirring from bottom to top in smooth circular movements, combine both masses. Bake the protein pancakes in a good non-stick skillet, alternatively in a special silicone mold (in this case, use the oven).
Step 6
For pancakes with milk, regardless of what flour - wheat, oatmeal, buckwheat they are prepared from, you can serve chopped fruits mixed with honey, soft curd, sour cream, any jam, jam, preserves or confiture. Protein pancakes do not include carbohydrate accompaniment. It is better to prepare a dietary "sweetness" for them, for example, hibiscus jelly, by brewing dried hibiscus petals (Sudanese rose), cooling, adding prepared gelatin and a sweetener. Or chocolate spread made from nonfat cocoa, skimmed milk powder, sweetener and low fat liquid milk. For dietary nutella (this is what we are preparing), it is enough to mix these ingredients, season with vanilla or almond extract, and you can delight yourself with excellent pancakes, even if you follow your figure.
