Making pancakes without eggs is a snap. The main thing is to make the dough correctly so that it turns out thin and delicate and does not stick to the pan. You can use milk or kefir as a basis for the mixture, while you do not need to replace the eggs with anything.
Most often, the mixture for the dough is made on the basis of water and milk. As a result, the pancakes are thin and tender.
Ingredients:
- 250 ml of water;
- 250 ml of milk;
- 6 tbsp. vegetable oil;
- 20 tablespoons flour of the highest grade;
- 4 tablespoons Sahara;
- 1 tsp salt;
- 1/4 tsp vinegar;
- 1/4 tsp soda.
To avoid the appearance of off-flavors, use odorless vegetable oil for the dough, i.e. refined.
The amount of flour is specially indicated in tablespoons, this is how you will be able to prepare the perfect pancake dough.
Cooking consists of several stages.
Place all the necessary ingredients except for baking soda in a deep bowl. Stir until smooth so that the mixture is lump-free.
Stir the dough using a mixer or blender. If you do not have this technique, you can stir the mixture by hand. Add all loose ingredients and oil. Stir and start adding milk and water gradually. This will help prevent clumps from appearing.
The dough should be very runny. Do not be alarmed, because it is from such a dough that thin pancakes are obtained.
Before frying, add soda slaked with vinegar to pancakes.
If you let the dough stand for 30-60 minutes, the flour will release gluten, making the dough more elastic. This will allow you to easily flip the pancakes in the pan.
Use a non-stick pancake pan. This will make it easier to turn the pancakes over.
Grease a skillet with a thin layer of vegetable oil and heat it over low heat. The oil can be applied with a brush or sponge. Note that the non-stick skillet should only be greased once, just before frying the pancakes.
When the pan is hot, take a ladle and fill it with batter. After that, gently pour the dough into the skillet and distribute it evenly over the surface. Do not pour a large amount at once, take a little at a time.
Let the pancake brown for 30-60 seconds over low heat. Grab the pancake by the edge and turn it over. It is best to use a spatula for this purpose.
Fry the pancake until golden brown on the other side. Remove it and place it on a plate. Repeat these steps until the dough runs out.
If the first pancake does not work, do not be discouraged and continue. With experience comes skill.
Pancake fillings can be savory or sweet. Some are quick and easy to prepare, while others may take a little time.
The simplest is a ready-made filling: honey, jam or jam with berries.
Banana with curd - to make the filling, stir the ingredients and add a little honey and spices.
With ghee, the pancakes get the "taste of childhood".
Chop mushrooms and cabbage thinly and simmer in a pan until tender.
Alternatively, peel the apples, cut into small pieces and sauté in a skillet with butter. Sprinkle the mixture with sugar, cinnamon and nutmeg. Cook the filling for 5-7 minutes.
