Dough for pancakes - proven recipes. How to properly and tasty cook dough for pancakes.

Dough for pancakes - proven recipes. How to properly and tasty cook dough for pancakes.

If you plan to bake pancakes, then the question arises what should be the ingredients? After all, pancakes are on kefir, milk, water. Some mistresses use wheat flour, and others corn or buckwheat. Which recipe is considered correct, and which pancake dough is best not to do?

In fact, there is no single answer to this question. On kefir pancakes will turn out thin and delicate, on the water you can make lean pancakes, and the dough on cornmeal or buckwheat flour will turn out to be quite unusual in taste and color. In any case, the choice is yours. But know, whatever recipe from the following you would not choose, pancakes will turn out excellent.

Pancake dough - preparing food and dishes

Choose the recipe you like and the ingredients it contains. The main rule is the freshness of all ingredients and the right temperature. Do not cook pancake dough from cold milk or water, eggs should be at room temperature. In addition, if you make the dough on water, then before mixing it, heat the water to 50 degrees better, then the dough will be more uniform, without lumps.

Which pan to fry pancakes? The ideal option would be an old, good cast-iron skillet with a flat bottom. She does not need to constantly lubricate butter, pancakes do not stick to the bottom and do not burn. Also perfect modern pans with non-stick coating.

Recipe 1: Dough for pancakes

This recipe can be called universal, since you do not need much time to prepare the dough. In addition, by slightly changing the proportions of ingredients used, you can, at your discretion, bake pancakes with thick, thin, or even make pancakes (by adding more flour and vinegar-baked soda). The more eggs you take, the thicker, denser and more magnificent the pancakes will be. One or two eggs will make the pancake dough softer, and the finished pancakes will be with holes. Ingredients Required:

  • Milk 1 cup
  • Purified water for pancakes 1 cup
  • Wheat flour 2 glasses
  • Egg 2 pieces
  • Sugar
  • Salt
  • Sunflower oil (for dough and for greasing the pan)

Preparation Method:

  1. Separate the whites from the yolks. Protein put in the fridge for 5 minutes. After they cool, whip them with salt to a dense, shiny foam using a mixer or blender. The denser the foam, the tastier and more airy the pancakes will be.
  2. In a separate deep bowl, mix the yolks, milk, flour, and sugar. Flour is best poured into the dough little by little. After that, add egg whites with salt and mineral water to the mix, whisk with a blender, add a tablespoon of oil.

Note that there should be no lumps in the ready-made pancake dough.

Recipe 2: Dough for pancakes on kefir

You can use kefir of any fat content or mix it with mineral water in equal proportions. The peculiarity of pancakes, fried in such a dough, in their subtleties. However, another secret of thin pancakes is the amount of dough, which you will pour into the pan. If it is not enough, then the pancake will be thin.

Ingredients Required:

  • Kefir 2 glasses
  • Egg 2 pieces
  • Soda -1/2 tsp
  • Wheat flour 2 glasses
  • Starch 3 tablespoons
  • Apple Vinegar 1 tablespoon
  • Sugar
  • Salt
  • Sunflower oil

Preparation Method:

  1. In a deep bowl, break the eggs, pour kefir, starch, salt, sugar into them and begin to whisk, and preferably with a blender, at low speed. Gradually add flour to the dough in a thin stream. If you pour all the flour at once, it will be very difficult for you to turn the mixture into a homogeneous mass.
  2. Squeeze the soda with vinegar and add to the dough, mix with a spoon, and, before proceeding to frying pancakes, leave for five minutes.

Add 2 tablespoons of butter to the dough and stir. Pancakes on kefir are quite elastic, they won't break.

Recipe 3: Dough for pancakes with milk

This dough is suitable for thin pancakes, and for lush. If you want to get plump pancakes, then use 3-4 eggs, and if you want to fry thin pancakes, you need to take no more than 2 eggs and use a little baking powder for the dough.

Ingredients Required:

  • Flour 2 glasses
  • Egg 3 pieces
  • Milk 2 glasses
  • Salt
  • Sugar
  • Vegetable oil

Preparation Method:

  1. Before preparing the dough, allow the milk to warm to room temperature, or heat it up a little over the fire. From cold milk a good dough for pancakes knead will not work.
  2. Separate the whites from the yolks. Proteins cool in the refrigerator, they will better be whipped. Add salt to them and at high speed with a blender turn them into foam. The longer you beat the whites, the more air you will make pancakes toasted.
  3. Mix in a separate bowl the yolks, half of the warm milk, sugar, salt, carefully add the sifted flour. After that add the rest of the milk and whipped proteins.
  4. Before cooking pancake, pour a couple of tablespoons of sunflower oil into the dough.

Recipe 4: Dough for pancakes on water

In fact, the main ingredients for pancakes are not milk or eggs, but flour. Therefore, pancakes are obtained even on water and without the use of eggs. But we still prepare the dough for pancakes for this recipe with the addition of eggs, since with them the pancakes are more airy and tender. Do not forget to thoroughly sift the flour before cooking. Ingredients Required:

  • Water for pancakes mineral 2 cups
  • Egg 2 pieces
  • Soda -1/2 tsp
  • Wheat flour 2 glasses
  • Vinegar 1 tablespoon
  • Sugar
  • Salt
  • Sunflower oil

Preparation Method:

  1. Before making the dough for pancakes, the water should be slightly warmed up to 40-50 degrees.
  2. In a deep bowl, beat the eggs, pour in half the mineral water, salt, sugar, mix. Slowly start the dough, add flour, stirring quickly. Mixing dough is best not a spoon or a whisk, but a blender.
  3. Gradually pour in the second part of the water.
  4. In a spoonful of vinegar, add soda, quench and add to the dough, mix everything again.
  5. Just before cooking, add a couple of tablespoons of sunflower oil to the pancake dough.

Recipe 5: Corn pancake dough

We all like corn milk porridge. Believe that pancakes on corn flour will turn out no less tasty, bright yellow color, with an unusual aroma. In pancakes, the dough is made on the basis of cornmeal, it is appropriate to add citrus zest, vanilla, apple slices or banana. Please note that in this recipe only one egg will be used, so the pancakes will be thin.

Ingredients Required:

  • Cornmeal 1 cup
  • Egg 1 piece
  • Wheat flour 1 cup
  • Milk 1 cup
  • Purified water for pancakes 1 cup
  • 1/2 teaspoon dough powder
  • Salt
  • Sugar
  • Vanilla
  • Vegetable oil

Preparation Method:

  1. Heat milk and water. You can heat these components not on the stove, but simply let them stand on the table at room temperature.
  2. Fill the cornmeal with water and set aside for 5 minutes.
  3. In a separate bowl, beat the egg, pour in the milk, add sugar and salt, gently inject the wheat flour, quickly stirring with a spoon or a whisk until it has a homogeneous consistency. Add cornmeal with water, baking powder to the dough, mix everything thoroughly.
  4. Heat the container with the dough and set aside for an hour or two. Before you fry pancakes, add two tablespoons of vegetable oil to the dough.

Dough for pancakes - secrets and useful tips from the best chefs

  1. Eggs for pancake dough choose fresh, and ideally use the home, then the pancakes will turn out a pleasant yellow color without dullness.
  2. Add pieces of fruit or vegetables to the dough. Sliced ​​apples, peaches, pears, raspberries and currants, citrus peel, grated carrots and fried onions will give pancakes a new taste “sound”.
  3. Why sift flour? Despite the fact that many people think that it is necessary to clean the flour from litter, it is not quite so. For pancakes, flour should be sifted in order to saturate it with oxygen and the pancake dough is better mixed. Do not neglect this old cunning.
  4. Do not overdo it with sugar; pancakes can be harsh. Also, do not salt the dough too, otherwise the finished product will come out pale, almost white - salt slows down the fermentation processes.
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