Pancakes are different. Lush and thin, with and without yeast, on kefir, milk, sour cream and even yogurt - a variety of recipes allows you to choose the one that suits your taste. Delight your home and guests with an unusual look of your favorite dish, bake brightly colored pancakes.
You need
- wheat flour - 1 glass;
- egg - 3 pcs;
- milk - 2 tablespoons;
- sugar - 1 tablespoon;
- sunflower oil - 2 tablespoons;
- parsley greens - 2 bunches;
- medium-sized carrots - 2 pcs;
- medium-sized beets - 2 pcs;
- salt to taste.
In a deep bowl, use a blender or whisk to whisk the eggs and sugar until they form a thick foam. Add milk, salt and stir. Sift the flour beforehand, so the dough will be lighter. Pour flour into the egg mixture in small portions and mix thoroughly until a fairly thick, homogeneous dough is obtained (similar in consistency to pancake dough). If lumps form while adding flour, break them with a whisk or rub against the side of the bowl.
Prepare pancake dyes. To do this, rinse the parsley, chop in a blender, transfer to cheesecloth and squeeze the juice into a glass. Wash the beets and carrots, peel them. If your farm has a juicer, use it to make carrot and beetroot juice. If you don't have a juicer, grate these vegetables on the finest grater. Then, as with parsley, use cheesecloth and squeeze the carrot and beet juice into two separate glasses.
Divide the finished dough into 4 parts and place in bowls. Now in each container, bring the dough to the consistency of liquid sour cream, gradually adding to the first boiled water, to the second parsley juice, to the third carrot juice and to the fourth beet juice. Add a teaspoon of vegetable oil to each portion of the multi-colored dough and stir well. Heat a frying pan, brush it with vegetable oil and, alternately using dough of different colors, bake pancakes. Serve ready-made colored pancakes with jam or sour cream.
Useful Tips
The secret of multi-colored pancakes is to use vegetable juices as natural dyes. To give the pancakes an unusual color, in addition to carrots, beets and parsley, you can also take turmeric, spinach juice or dill.
Different fillings work well for colored pancakes. Serve the beetroot pancakes with chocolate or wrap the curd in them. Stuff pancakes that use parsley, turmeric or spinach as a dye with mushrooms or cheese and ham. For carrot pancakes, use a poppy seed or meat filling.
The remains of the colored dough from different containers, drain into one and, without stirring, send to the pan, you get one rainbow pancake, which can decorate the entire stack of pancakes on top.
