Beer is often used in cooking - it is added to dough and batter, serves as a base for soups and sauces. This drink gives the dishes their characteristic bread flavor and rich aroma. Try making delicious beer dough pancakes - they can be served with savory fillings or made into a gourmet dessert.
Pancakes with beer
These pancakes are prepared very quickly - they can be made in advance and frozen. Before guests arrive, remove the dessert from the freezer, fill with jam or pate, reheat and serve.
You will need:
- 300 g of wheat flour;
- 0.5 liters of light beer;
- 2 eggs;
- 1 tablespoon sour cream;
- 0.25 teaspoon of salt;
- 1 tablespoon of sugar;
- vegetable oil for frying;
- butter for lubrication.
Separate the yolks from the whites. Mash the yolks with sour cream, add a glass of beer, add salt and sugar, beat everything with a whisk or mixer. The sugar should be completely dissolved. Sift the flour and add portions to the yolks, then add the rest of the beer.
Beat the whites into a fluffy foam and add them in portions to the dough, stirring gently so that the foam does not fall off. Preheat a frying pan, lightly grease it with vegetable oil. Pour the dough into the pan in portions, spreading it out in a thin layer. Bake pancakes on one side and stack, lightly brushing with butter.
Sweet pancake rolls
Beer pancakes can be used to make a delicious dessert. Stuff them with fresh fruit or homemade jam.
You will need:
- 500 g of dried apricots;
- 0.5 cups of sugar;
- 0.5 cups of milk;
- 1 egg;
- 1 glass of crackers;
- butter for frying;
- fresh mint for decoration;
- caramel syrup.
Make homemade dried apricot jam. Rinse dried fruits in cold water and place in a saucepan. Add sugar and water. Simmer the mixture for half an hour over medium heat. Chill the jam and fill the pancakes with it. Roll the items into rolls with the edges tucked inward.
Instead of dried apricot jam, you can make prune jam.
Beat the egg and mix in the milk. Crush the crackers in a mortar. Dip the stuffed pancakes one by one in the egg and milk mixture, and then roll in crushed breadcrumbs.
For breading, crushed homemade crackers are suitable - they are much tastier than purchased bread crumbs.
Heat the butter in a skillet and fry the pancakes in breadcrumbs on all sides until golden brown. Divide the dessert into warmed bowls and serve hot. Garnish each serving with fresh mint leaves and top with caramel syrup. Serve vanilla ice cream separately.
