Pancakes in milk without butter recipe. Pancakes without vegetable oil recipe How to cook pancakes without vegetable oil
Are you having a hell of a week? We too! 
These tender apple pancakes are my latest invention. 
They have 50% less flour, no eggs, and are kneaded with applesauce. Such pancakes can be either thick, like American ones, or thin, like we are used to. 
Pancakes are airy, porous and very tasty! 
I am sure that you will cook them for your breakfast more than once. Very tasty with honey! Ready? Let's try!
We will need: (12 pieces)
1/2 cup oatmeal
1/2 cup flour
1/4 teaspoon baking soda (I use baking powder)
3 art. spoons applesauce sugarless
1 teaspoon apple cider vinegar
3.5-4 tbsp. spoons of sugar
1 cup (250 ml) almond or any other milk
Cinnamon to taste
Grind oatmeal in a blender to a state of flour. 
Mix with flour, soda, sugar. We combine mashed potatoes, vinegar, milk. 
Knead the dough and add cinnamon to it. 
Lubricate the pan only once with oil and bake our pancakes. 
Remember that the more sugar in pancakes, the more rosy they will come out.
Cool on a wooden surface to allow the pancakes to give off excess moisture. 
Ready! Serve with honey, jam or yogurt!
Enjoy your meal!
How to make pancakes without vegetable oil recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
Publication date: 2014-11-02
Liked the recipe: 42
Recipe: Pancakes - American thick pancakes without vegetable oil. Very tasty and appetizing
Ingredients:
milk - 200 ml. ;
granulated sugar - 2 tbsp. spoons;
chicken eggs - 3 pcs. ;
wheat flour - 130 gr. ;
butter - 2 tablespoons;
baking soda - half a teaspoon;
vanillin - on the tip of a knife;
salt - on the tip of a knife;
table vinegar - 2 drops
Pancakes (pancakes) are American thick pancakes and they are completely different in preparation and taste from our usual pancakes from childhood. And it’s not for nothing that they are translated into Russian literally, like a cake (or cupcake) in a pan - a name very similar to reality, since the composition and method of preparation is very similar to the preparation of biscuit cake layers. But despite the fact that these pancakes are thick, they are more satisfying and healthy than Russian ones, as they are fried in a dry frying pan without adding vegetable oil.
we need such a set of products and knowledge of the intricacies of the cooking process itself.
Step 1
Let's do it first chicken eggs and separate the yolk from the protein of three eggs
Step 2
Now, first of all, we will prepare the dough itself based on the separated yolks. For this:
a) add salt on the tip of a knife
and mix thoroughly
b) Add a glass of milk to the yolks and also mix.
c) sift wheat flour through a sieve to saturate it with air, and, accordingly, for greater splendor of the final product
and add it to the container with the egg and milk.
d) and also add soda there and extinguish it with a couple of drops of table vinegar
d) take butter. Why creamy? It's just my preference. Of course, you can add vegetable oil in the amount of two tablespoons, but I believe that animal oil is less harmful than vegetable oil.
melt it and add it to our dough.
f) add vanillin to our dough at the tip of a knife. If someone does not like it, then you can skip this paragraph, but I think it's worth trying to apply it - and suddenly you like it.
g) and mix thoroughly. I use a mixer for this purpose.
Step 3
Now that the main dough is ready, we are preparing the rest of the eggs, namely the protein.
To do this, add granulated sugar to the protein and, using a whisk or mixer, beat it all until a stable white fluffy foam is obtained. Beat all this for about one and a half minutes, increasing the speed of the mixer gradually from minimum to maximum.
Step 4
We introduce the resulting foam into the dough and gently mix the contents and immediately, without delay, in order to avoid the foam falling off, we begin to bake our pancakes.
Step 5
To do this, on a heated frying pan (everywhere they write that it is baked in a dry frying pan, but I still think that the first time the frying pan needs to be greased - either with vegetable or animal oil, which one you like best), pour our dough in portions and wait about a minute, one and a half these are the holes in the dough. In this case, the dough actively rises in the pan. Then flip over to the other side and bake for another half minute.
After we put them on a dish, pour them with some kind of syrup (ideally, this is maple syrup, but any available one will do)
If pancakes were baked in a large pan, then it is advisable to cut them into 2 or better four parts. According to the Russian tradition, you can additionally serve pancakes not only with syrup, but also with sour cream and honey.
Bon appetit to you all!
Time for preparing:PT00H25M 25 min.
Is it possible to fry pancakes without oil?
You can fry pancakes without oil. And without milk you can - there are such recipes. Is it just worth it? By the way, "frying pancakes without oil" - does this mean not greasing the pan or not smearing the pancakes together? Again, you can. And so and so.
As for usefulness. Pancakes, rather, are still not the most useful product in principle. But what a delicious one! You can get the maximum "benefit" from them by preparing them the way you like (both with butter and sour cream.) And eating a reasonable amount. Without scolding yourself "for calories" and not thinking about the harmfulness.
Tips from the best chefs: “In order for the dough to acquire good sticky properties, it is recommended to leave it to infuse for 30-60 minutes. To get “fluffy” dough for pancakes without eggs, you can add a little dry yeast directly to the dough, but do not wait until it rises, but bake immediately. The same but with slaked soda(1/3 tsp baking soda + 1 tsp lemon juice or vinegar) - add it directly to the dough, mix the dough and immediately bake small pancakes.
Recipe number 1: Pancakes on the water
- 3 cups warm water
- 1/3 teaspoon salt
- 3 tablespoons of sugar
- 1/3 teaspoon turmeric
- 200 g butter
- 1/2 teaspoon baking soda
- 3.5 cups of wheat flour
Cooking:
Add salt, sugar, turmeric, oil to the water. To stir thoroughly. Gradually add flour mixed with baking soda. The dough should have the consistency of liquid sour cream. Lightly grease a hot frying pan with butter. Reduce heat to medium and bake pancakes. If everything is done correctly, there will be small holes on the pancakes from bursting bubbles. Immediately after baking, the pancake can be greased with butter - melted ghee or just a piece of butter.
Recipe number 2: Pancakes with milk
- 2.5 cups of flour;
- A liter of milk;
- Sugar - 2-3 tbsp. l.;
- 1/2 teaspoon of salt;
- Butter - a third of a pack.
Sift flour, mix with sugar, salt. Pour in half a liter of milk. Mix everything thoroughly so that there are no lumps. The dough should have the consistency of thick sour cream. Bring the remaining 500 ml of milk to a boil and pour into the dough in a thin stream, stirring constantly. Add melted butter to the dough. All ingredients can be mixed with a mixer. Bake pancakes over medium heat for about a minute on each side. It is better to use a cast iron skillet with a thick bottom.
Recipe number 3: Pancakes on kefir
- 300 g wheat flour
- baking soda - ½ tsp
- granulated sugar - 2 tbsp.
- some salt
- 350-400 ml of kefir
– 150 ml of water
Mix the dry part of the dough (flour, soda, salt, sugar), pour kefir in portions and knead thoroughly. Bring water to a boil and carefully pour into the dough with constant stirring. Such preparation of pancakes without eggs on kefir allows you to get perforated elastic pancakes, which are served with fresh honey or jam. You can stuff custard pancakes with any soft stuffing, but they are not suitable for creamy stuffing, because the holes are large.
Recipe number 4: Pancakes with mineral water
- 2 cups pancake flour
- 2.% glass of carbonated mineral water,
- 5 tbsp. vegetable oil,
- salt 1/2 tsp
- 2 tbsp. Sahara,
Pour the right amount of mineral water into a clean deep bowl, add salt, sugar to the container and lightly mix the ingredients with a tablespoon. After we begin to gradually introduce the sifted wheat flour into the liquid, while kneading batter with a mixer on medium speed. We set the bowl aside and let the flour semi-finished product brew for 30 minutes. After about 25 - 27 minutes, turn on the stove to an average level and put a saucepan on it with the right amount of vegetable oil. When the fat is hot, pour it into a bowl of dough and re-mix the liquid mass with a mixer, turning on the kitchen appliance at medium speed and increasing it to a maximum for 1 to 2 minutes. The dough is ready! We bake pancakes, do not grease the pan with oil. It will take about 10-12 minutes to fry all pancakes from a given amount of semi-finished flour product, and the output will be about 20-22 pieces of pancakes, depending on the size of the pan.
Recipe number 5: Pancakes on sour cream with bananas
- Flour - 4 cups;
- Sugar - 4 tbsp. l.;
- Soda - 1 tsp;
- Citric acid - 0.5 tsp;
- Sour cream - 500 g;
- Water or whey - 3.5 cups;
- Butter - 200 g;
- 4 bananas.
Mix the sifted flour with sugar and soda. Adding citric acid. We introduce sour cream and gradually pour in water or whey. Stir the mixture with a mixer. Pour the melted butter into the dough. The dough should have a creamy consistency. We rub the bananas on a grater and put them in the dough. Mix everything and start baking pancakes. Heat up a frying pan and coat with butter. Fry each side of the pancake until done.
Recipe number 6: Cream pancakes with apples
- Flour - one and a half glasses;
- Cream - 1 glass;
- Butter - 200 g;
- Sugar - 1 glass;
- Apples - half a kilo;
- The zest of two lemons (gives light fresh taste and fragrant aroma).
Grind sugar with butter. Remove the zest from two lemons and mix with butter and cream. Add flour and knead the dough. We bake 4 pancakes of the same thickness and size from the resulting dough. Wash apples, peel and finely chop. Sprinkle chopped apples with sugar, mix with butter and simmer a little in a pan. We stuff pancakes with apples, fold them into envelopes and bake in the oven until golden brown.
Recipe number 7: Pancakes with yeast
- water - 400 ml;
- wheat flour - 2 cups;
- fresh yeast - 20 g;
- 5 tbsp. vegetable oil;
- granulated sugar;
- salt.
For yeast pancakes, first prepare the dough. Pour into a small container a glass or one and a half warm water from all the volume given in the recipe. Then add a spoonful of sugar, crumble the yeast and sprinkle with flour. We leave the dough in a warm place until a "cap" appears on top. After that, in a deep bowl, pour the rest of the previously sifted flour, a small pinch of salt, one or two tablespoons granulated sugar. We mix everything. Pour the remaining warm water in a thin stream, 5 tbsp. oil, carefully rub with a dry mixture so that there are no lumps. We introduce the dough and stir the resulting pancake dough again. Cover the pancake batter with a lid and let it rest for at least 1 hour. During this time, the yeast dough should rise several times. Next, string a peeled potato on a fork, dip it in oil. We heat the pan and grease it with an improvised potato remedy. Carefully scoop up the dough with a ladle and pour it into the pan so that it evenly spreads over the surface. Bake lean pancakes on each side until golden brown. Stack or wrap immediately and serve piping hot to the table.
Options for fillings for pancakes without eggs
- honey with nuts, fresh berries or pieces of fruit;
- banana grated with cottage cheese (you can add a little honey, cinnamon, vanillin, etc. to the mixture);
- passivated to butter crushed apples with cinnamon or nutmeg;
- chopped braised cabbage with mushrooms;
- a mixture of cheese and finely chopped greens.
- cabbage, cheese, garlic or green onions.
How to bake pancakes? Homemade pancake recipes
Pancakes are a traditional dish of many nations. In one form or another, Russians, Ukrainians, British, French, Italians have them, and together with the conquerors, these round cakes also came to America, turning into crisps there. The preparation of this dish is approximately the same everywhere - only different nations use different flour and filling.
Pancakes can be sweet and salty, and there are also options when sweet dough is complemented by salty filling and vice versa. Pancakes even have their own holiday that lasts a whole week - Maslenitsa! But they are eaten, of course, not only on holidays. You can bake pancakes regularly - they do not get bored at all.
This is one of the most simple meals, and it is prepared from those products that are always on the farm: milk, flour, eggs, butter and sugar. And even if something is missing - it does not matter! There are so many recipes that you can always use the set of ingredients that the hostess has.
Recipe for classic grandma's pancakes
This is the easiest and, at the same time, the most beloved version of pancakes by many. Universal Recipe for sweet and savory fillings. Such pancakes are good and just with butter.
Separate the whites from the yolks. Whisk the egg whites in a separate bowl; put the yolks in a bowl, add sugar and salt, mix quickly. Pour milk into the resulting mass, 1 cup of boiled water, add oil. Mix thoroughly. Pour the sifted flour into the mixture in small portions. Mix thoroughly.
Add the whites to the resulting mass and mix thoroughly again until smooth. Heat up the pan. Ladle the dough, pour into the pan and spread evenly. Fry on both sides until done. Serve the pancakes hot, stacking them on a plate and placing a dollop of butter on top.
Recipe for pancakes with cream and maple syrup
Canadian style. If desired, the syrup can be replaced with honey, condensed milk or your favorite jam.
Separate the whites from the yolks. In a bowl, beat egg whites with salt until foamy. Put the yolks in a separate bowl, add sugar, vanilla and cinnamon. Add soda, stir. Add cream and flour in small portions to the yolk mixture. Mix well with a whisk. Gently fold the beaten egg whites into the mixture.
Stir and heat up the pan. Please note: you do not need to add fat for frying, it is already enough in the dough. Take the dough with a ladle and pour it into the pan, not distributing it over its surface. You should get pancakes with a diameter of 10-12 cm. Fry until cooked. Serve drizzled with maple syrup.
Recipe for savory pancakes with hard cheese
It is best to cook them at once (pancakes with cheese lose their taste when heated) and serve hot.
Pancakes with hard cheese
Prepare the dough. Pour an incomplete glass of boiled water into a bowl, add a few tablespoons of flour, egg yolk, previously separated from protein, sugar, salt and vanillin. Mix until a homogeneous mass, similar in consistency to kefir, is obtained. Add flour if necessary.
In a separate bowl, beat egg whites with salt until foamy. Add to ready dough just before baking pancakes. Heat the pan, grease with butter. Scoop up the batter with a ladle and pour into the pan. Fry until cooked through, but don't overcook.
Grate hard cheese coarse grater. Put the cheese in the middle of the pancake and fold into a triangle. Place in the pan and fry on both sides until golden and crispy. Serve with sauce or sour cream.
eggless pancake recipe
Such pancakes great option for vegetarians or those who are allergic to egg white.
Sift the flour. Add salt and sugar to it, mix. Heat the milk (it should be warm but not hot). Pour in flour. Mix thoroughly until a homogeneous mass without lumps. Extinguish soda with vinegar. Add to flour and milk mixture. Pour in the vegetable oil, reserving a little for greasing the pan.
Mix thoroughly. Brush the skillet with the remaining oil. Ladle the dough, pour into the pan, spread over its entire surface. Fry pancakes on both sides until done. Serve hot. Pancakes can be served with any filling if desired: they will be good with both sweet and salty.
Openwork pancake recipe
Their special advantage is the “perforated” texture. Pancakes look lacy, and together with the filling they will become a real decoration for both everyday and festive tables.
Crack the eggs into a deep bowl. Pour in salt and sugar. Beat until you get a mass with lots of bubbles. It is thanks to them that the pancakes will be openwork. Add half of the milk and mix thoroughly again.
Sift the flour. In small portions, stirring constantly, pour it into a mixture of milk and eggs. Pour in the remaining half of the milk, then vegetable oil. Mix thoroughly until smooth. Heat up the pan. Ladle the dough and pour it into the pan, spreading it over the entire surface.
Fry on both sides until done. Be careful: during the cooking process, you may need additional oil for frying. Serve with sweet stuffing: fruits, cottage cheese, jam, condensed milk.
french buckwheat pancake recipe
Traditionally served with salty filling. Salted butter, cheese, ham, mushrooms, meat, etc. will do.
To bake pancakes from this recipe, follow these steps. Mix buckwheat and wheat flour. Add egg and salt. Melt the butter in a water bath. Pour into flour in small portions. Mix. Gradually pour 0.5 l of boiled water into the resulting mass.
Whisk vigorously and quickly until smooth. Leave at room temperature for 2-3 hours for settling. When the dough has settled, pour a little more water into it to make it liquid.
By the way - cooking these pancakes according to traditional recipe, the French do not add water, but beer! Next, take the dough with a ladle and pour it into a preheated pan. Spread evenly over the entire surface. Fry until done on both sides.
Egg pancakes - not only tasty snack, but also a great alternative to pancakes with milk or …
And I used to try to cook pancakes without milk and eggs, with plain water, and even without a prescription, and so, according to my grandmother - to be honest, nothing really came of it, I suffered for two years. The dough constantly comes out with lumps and insipid taste, it also looks unappetizing. Now I found this site and it worked the first time. My husband asks to cook them more often. Wow, I'm great!
While my mother and I were deciding which pancakes to cook, we wandered here and made our task more difficult)) there are so many options, and this is only on one site. Now, as a rule, we cook openwork, classic and cream, we like to wrap in classic meat and cottage cheese, but we haven’t got to buckwheat yet, it’s too unusual)
Today I made French buckwheat pancakes. They turned out very tasty. I have never cooked anything like this before. I made two servings - one on water, the other on beer. The French did the right thing by adding beer. The pancakes turned out to be airy.
pancake recipe without butter
about the dough - thanks! But isn't it possible to fry pancakes on non-stick pans? Forgive me - I'm asking stupid questions, but for now it's just out of ignorance, of me the culinary specialist is still completely useless ((
There are special pancake makers (we had tefal), there is a small pancake, the size of a saucer. Here it is possible to fry them without oil.
And my grandmother, so that the pancakes did not turn out greasy, she poured oil in a saucer and dipped a goose feather in oil and smeared the pan. I am doing the same now, only instead of a pen (haha you won’t find a pen now!) I use a cooking brush.
12. Guest | 09.06.2016, 09:39:42
3 eggs, half a glass of milk, a glass of flour, it grows quite a bit. oils, 1 tsp salt. dilute to the desired consistency with boiling water (stirring) and that's it. Frying pan with tefl. coated. Recipe tested.
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TOP - 15 best pancake recipes for Maslenitsa 2016
In 2016 Maslenitsa week falls on March 7 to 13. Especially for you, we have prepared TOP - 15 pancake recipes that you should surprise your loved ones in the household and guests with.
Grandma's thin pancakes with milk
Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cup cream
5 tbsp butter
50g sunflower oil
3 tbsp Sahara
0.5 tbsp salt
Cooking:
Flour must be sifted before use. Add eggs, sugar and salt.
Add 2 cups of milk and stir until smooth. AT ready dough there should be no lumps.
Add cream to dough.
We heat the butter in a water bath to a liquid state and introduce it into the dough. Butter must not be hot!
The dough should be the thickness of sour cream so that it spreads beautifully along the bottom of the pan, but not too liquid.
Pechem thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.
Ingredients:
3 eggs
3 art. milk
1.5 st. flour
3 art. l rast. oils
3 art. l sugar
salt
Recipe:
Beat the eggs in a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, mix until lumps disappear. Add the remaining milk, mix and add vegetable oil. Beat well and bake in a hot pan (I grease the pan with vegetable oil before baking the first pancake). Lubricate the finished pancakes with butter!
Ingredients:
1.5-2 cups flour
0.5 liters of milk
3-4 eggs.
sugar 1 tbsp,
vegetable oil 1 tbsp.
a pinch of salt.
Cooking:
Mix ingredients for pancake batter. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the pan, pour the dark dough with any pattern on top through the “nose”, turn the pancake over and fry. The filling can be any, according to your desire.
Super thin pancakes
Pancakes baked according to this recipe are very, very thin, elastic and tasty.
Ingredients:
Milk - 500 ml
Flour - 4 tablespoons with a large slide (
150 g)
Starch - 4 tablespoons
100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt - 0.5 tsp
Cooking:
To make pancakes without small holes, you need to cook the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar. Add eggs to dry mixture, stir. Gradually pour in, stirring constantly, warm milk.
Knead the dough thoroughly to get rid of lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Once again, mix everything well. As a result, you should get a fairly liquid dough. Let it brew for 30 minutes. This will allow the gluten of the flour to swell and your pancakes will be more elastic and will not tear during baking.
Lubricate the pan with oil only for baking the first pancake. All the rest - in a dry frying pan.
Tips:
- this dough contains starch, which is not soluble in milk or water. This leads to the fact that the dough constantly tends to delaminate and must be stirred. It is advisable to do this before each next set of dough in a ladle.
- the dough for such pancakes is quite liquid. It is more like water than dough. Don't try to make it thicker by adding flour or starch. In this recipe, you do not need to monitor the consistency of the dough, you just need to take just as much as it says in the recipe.
- When frying pancakes, it is very important to choose the right temperature regime. Pancakes should cook fairly quickly. If the pancake is taking too long to cook, turn up the heat on the stove.
- if you do not have enough experience in frying pancakes, start with a smaller diameter frying pan. the larger the diameter of the pan, the more obvious possible problems become.
- super recipe thin pancakes Designed for making thin pancakes. If you pour too much batter into the pan, it will most likely be difficult for you to turn such a pancake without tearing it, and it will take too long to bake. You need to pour enough dough so that it covers the bottom of the pan with a thin layer.
- the dough with the addition of starch is less “dense” and easier to tear during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.
Pancake cake "Poppy" with custard
Ingredients:
dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml
cream:
milk 400 ml
sugar 4 tbsp
flour 2 tbsp
butter 1 tbsp
egg yolk 3 pcs
poppy seeds 2 tbsp
Cooking:
1. Prepare the dough for pancakes: mix eggs, sugar, salt.
2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and cool.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds.
7. Mix everything well. Cool the cream. Assemble a cake from pancakes, spread each pancake with cream, 1-2 tablespoons of cream per pancake.
8. Put the cake in the refrigerator for a couple of hours. Happy tea!
Pancake chocolate cake for breakfast
Ingredients:
Pancakes:
- Egg - 4 pcs
- Milk - 1.5 cups
- Water - 1 cup
- Flour - 2 cups
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons
Filling:
Whipped cream / Nutella / chocolate mousse or whatever you like
Cooking:
Mix all pancake ingredients in a blender and beat for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a heated pan.
Put on a plate and spread pancake layers, alternating chocolate paste in whipped cream. Sprinkle cocoa on top, and make hearts with powdered sugar.
Custard pancakes with milk
Cooking:
Dough:
1. Half a liter of milk
2. Whisk 2 eggs
3. Add 1 tsp. enough baking powder and flour to make a dough like a pancake
4. Then pour 1 cup of boiling water, mix.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual, in a hot pan, on both sides!
Creamy cottage cheese pancake cake with cherry jam
Ingredients:
For pancakes:
- 375 ml milk
- 200 g wheat flour
- 1 egg
- 40 g sugar
- 25 ml vegetable oil
For filling:
- 300 g of cottage cheese
- 300 ml cream 35%
- 35 g of powdered sugar
- 200 g cherry jam
- 100 ml of water
- 1 tsp starch
- 30 g sugar
- ¼ tsp cinnamon
- 30 g almonds
Cooking:
1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Cut off the edges on a plate with a diameter smaller than pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Sides also smear with cream. Place in refrigerator for 2 hours.
4. Pour boiling water over the almonds and leave for 5 minutes. Peel off the skin and grind lightly in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour the cake with jelly and sprinkle with nuts. Place back in the refrigerator for an hour.
Delicate pancakes on kefir with boiling water
Ingredients:
flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tsp
Cooking:
Whisk eggs with salt
Add boiling water without stopping beating
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, put sugar, vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
We bake in a frying pan greased with oil until golden brown.
The pancakes are very tender, which at first turned over badly for me. But then I got used to it and it worked.
Chocolate pancake cake with whipped cream
Ingredients:
- 175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 gr sugar
- 1/4 tbsp salt
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 gr powdered sugar
- 90 gr melted chocolate
- fruit
Cooking:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well.
Heat a skillet with vegetable oil over medium heat. When the pan is hot, pour the batter into the pan with a ladle. We fry one side.
Using a spatula, carefully flip the pancakes and fry on the second side until cooked through. Repeat until all the dough has been used.
Let the pancakes cool completely.
Whip cream with 4 tbsp. powdered sugar.
Lubricate the pancakes with whipped cream, laying each pancake on top of each other.
Decorate with fruit on top.
Pour in melted chocolate.
Pancake pie with curd filling
Ingredients
ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l.;
sour cream - 3 tbsp. l.
Cooking
Bake thin pancakes according to your favorite recipe.
Prepare the filling. To do this, grind the cottage cheese with an egg, sugar, vanilla sugar, add chopped dried apricots, mix.
Put the filling on the pancake, roll it up.
Grease a baking dish with oil. Spread pancakes with filling in a spiral shape.
Prepare filling for pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, mix until smooth.
Whole pancake pie evenly cover with filling, put the form with the pie in the oven preheated to 190 degrees for 30-35 minutes.
Thin banana pancakes without butter
Ingredients:
a glass of milk
175 g sifted flour
tsp baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
a pinch of cinnamon
rast. oil for frying (not much)
Cooking method:
1. Banana cut and mix in a blender with milk. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl, mix.
3. Pour the liquid mixture into the dry mixture and beat with a whisk.
4. Heat the pan well, pour a drop of oil before frying the first pancakes.
5. Pour the dough according to Art. l. and give it the shape of a flat circle.
6. On one side, bake pancakes until bubbles appear (on medium heat).
7. Then turn over.
Custard pancakes on kefir
Ingredients:
2 tbsp. kefir (it is better to take not fatty)
2 tbsp. flour
2 eggs
1/2 tsp soda
2-3 tbsp. l. vegetable oil
salt, sugar to taste
Cooking:
Mix kefir, eggs, flour, salt, sugar, beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
let stand 5 min. Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes))
Also thin and very perforated pancakes come out) Thanks to Marfusha for the recipe)
Be sure to bake on a very hot frying pan and then there will be much more holes)
Banana pancake cake with yogurt and walnut frosting
Pancakes:
Butter - 4 tablespoons
Large ripe banana - 1 piece (about 170 g, or ½ cup puree)
Milk - 235 ml
Flour - 95 g
Egg - 4pcs
Brown sugar - 2 tablespoons
Vanillin - ½ teaspoon
Salt - ¼ teaspoon
Cinnamon - ½ teaspoon
Nutmeg- ¼ teaspoon
A pinch of ground cloves
Filling:
Cream cheese– 225 g
Plain yogurt (Greek) - 345 g
Sugar - 65 g
Vanillin - ½ teaspoon
Glaze:
Heavy cream for whipping - 120 ml
Brown sugar - 50 g
Butter - 15 g
Chopped walnuts– 50 g
Vanillin - ½ teaspoon
Salt - to taste
Cooking:
Puree the banana in a blender, add the butter and then the rest of the pancake ingredients and blend until smooth. Pour the dough into a bowl (quite liquid in consistency), cover with cling film and refrigerate for at least an hour. Beat the cooled dough thoroughly and fry pancakes on both sides until golden brown in a hot frying pan.
Filling: Beat cream cheese until fluffy, gradually add yogurt, sugar and vanilla. Beat until a homogeneous airy mass.
Spread the filling between each crepe and spread the rest of the cream on top of the cake.
For the frosting, beat the cream, brown sugar and butter with a hand mixer on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the icing on top of the cake.
Manno-oatmeal pancakes
Delicate pancakes without flour, well, just delicious! They turn out fluffy and melt in your mouth!
Ingredients:
1 st. oatmeal
1 st. semolina
500 ml. kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp soda
1/2 tsp salt
3 art. l. vegetable oil
Cooking:
Mix in a bowl semolina and cereals. Pour them with kefir, mix and leave for 2 hours. Beat eggs, add to bowl. Add salt, sugar and soda. Add oil, mix. And fry pancakes.
Lush milk pancakes without yeast recipe
How to fry pancakes so that the first pancake is not lumpy, but turns out to be as beautiful and ruddy as all the others. The secret is simple, the pan must be immaculately clean and not just hot, but red-hot. Pour a layer of salt into the pan and stir-fry it until the salt turns brown. Pour out the salt, wash the pan under the tap and keep it on a hot fire for five minutes. This is always done in cases where the pan begins to "burn". In a ceramic-coated pan, pancakes fry four times faster than in a regular pan. The easiest way to lubricate the pan is with a silicone brush, the second way is to chop a piece of bacon on a fork. And the third, most ingenious, way: cut the onion or potato in half, chop on a fork, dip in vegetable oil and grease the pan.
In a frying pan with a ceramic coating, you can really fry pancakes without oil, but then after a dozen pancakes, you will have to wash it from brown soot. Therefore, it is better to lubricate the surface after three or four pancakes, even if vegetable oil was added to the dough. This recipe is designed for that rare case when there is nothing in the house, but everyone wants to eat (they returned from vacation and did not have time to buy groceries). Pour the flour into a bowl, salt, pour water, stir and add water in small portions, bring to the desired density. That's all! It remains to brew tea and immediately hot pancakes from a frying pan to serve everyone in turn. Get jam, honey and you get a fun family tea party.
Break five eggs into a bowl, mix with milk, salt, pour two parts of corn flour and one part of wheat flour, stir. Pour milk in a thin stream and stir, beat the finished dough for a while with a fork. Grease a hot frying pan with vegetable oil, pour the dough with a ladle. When the pancake is browned on one side, flip it over with a spatula. Fold the finished pancakes twice to make a corner, and fry in butter. Such pancakes should be eaten immediately, hot with sour cream or honey. Flour for pancakes should always be sifted through a sieve, then the flour is saturated with oxygen, and pancakes are much more tender. According to this recipe, you can make pancakes from wheat flour alone, put the filling in them, and wrap them.
Stuffed pancakes put in freezer and thus ensure quick breakfasts for the whole week. Heat pancakes in a frying pan with a lid microwave oven or in a multicooker. The meat filling is prepared in two ways, pass the boiled meat through a meat grinder, first fry the onion in a pan, and then brown the meat with it. Or raw chopped meat put in fried onions, stir until the minced meat loses its pink color, add pepper and salt to both minced meats. fried chicken liver chop in a blender, add pepper and ground nuts. Finely chop the cabbage, stew in milk, mix with chopped eggs, onion feathers, dill. Grind tea rose petals with sugar, add a little cinnamon and walnuts. Mix cottage cheese with raw egg, vanilla, candied sugar and raisins.
Not everyone knows how to fry pancakes from buckwheat flour, since in some regions it is almost impossible to buy buckwheat flour. Therefore, you can cook it yourself from buckwheat, using a blender or coffee grinder. After the buckwheat is ground, it must be sifted, it will turn out wonderful buckwheat flour. Warm the milk, dilute the yeast in it, beat in two eggs, add a teaspoon of sugar, salt, add one part of wheat flour and two parts of buckwheat. Dilute with milk or water to the desired consistency, cover with a towel, put in a warm place for one hour. These pancakes are delicious and fluffy. Fry them well in butter, put literally a drop of it, after which three or four more pancakes are fried. Then again they put a little oil, and so on, until all the pancakes are fried.
Very tasty and original pancakes are obtained with the addition of onions and spices. You need to take two not very large onions, chop them with a blender, or grate them. Beat two eggs a little, pour in a little milk, put flour. Beat everything with a whisk or with a mixer, then there will definitely be no lumps. Then put chopped onion into the dough, add spices with the taste of meat. You can also use bouillon cubes. Add a little more flour, dilute the dough with water to the consistency of a classic pancake dough. Put the pan on the fire, heat it properly, grease with vegetable oil with a silicone brush, fry the pancakes. These pancakes are very good for breakfast with sour cream or cream. They turn out delicious and perfectly diversify the daily diet.
Is it possible to fry pancakes without oil?
See what is meant. I use ordinary pans, I don’t grease with oil, but when kneading the dough I add a little to it. Pancakes fry well and never burn. Well, it is important before you bake the first pancake, warm the pans well.
Of course you can, if you have a non-stick frying pan.
If you are using an ordinary frying pan, then there is a little trick, thanks to which you do not need to pour oil on it. It is necessary to add oil to the dough when kneading, then the pancakes will not be greasy.
If you immediately pour the oil that you would have spent on frying into the dough, then you will be able to fry without oil. In general, in our time there are a lot of exotic dishes on which you can cook without oil.
You can fry pancakes without oil. And without milk you can - there are such recipes ... But is it worth it? By the way fry pancakes without butter - does this mean not to lubricate the pan or not to grease pancakes with each other? Again, you can. And so and so.
And about the usefulness ... Pancakes, rather, are still not the most useful product in principle. But what a delicious one! Maximum benefit you can get from them by cooking them the way you like (both with butter and sour cream ...) and eating a reasonable amount. Without scolding yourself for calories and not thinking about harm.
Of course, you can, but only pancakes without oil can burn and most likely they will not be as tasty as with it. In order for them not to burn, you need to use dishes with a Teflon or ceramic coating, and you need to add to the dough when kneading.
In a well-heated frying pan, you can fry pancakes with little or no oil. You can just stick a piece of lard on a fork. And lightly grease the pan after 2-3 pancakes. The main secret is to keep the pan hot!
You can fry pancakes without oil and this is practiced in a pan with a non-stick coating. This can be a Teflon pan, or a ceramic coating in a pan.
Just in advance, when preparing dough for pancakes, you need to add vegetable oil.
Below is the easiest recipe for making pancakes without oil, and for this purpose you will need:
one chicken egg
150 grams of milk, or curdled milk
half a teaspoon of sugar
half a teaspoon of salt
one hundred grams of hot water
three tablespoons of vegetable oil
If you add a little vegetable oil to the pancake dough, then it is perfectly fried in a Teflon pan without greasing the pan with oil. The pancake slides and flips easily. It is also possible on cast iron, but it is necessary to monitor the degree of heating of the plate, the temperature regime is not very strong. And still fry the first pancake in a slightly greased frying pan
On modern pans you can. If it still sticks, then it is better to add a spoonful of vegetable oil to the dough.
But in my opinion, pancakes made completely without butter are not as tasty as pancakes with butter.
But still, you should add oil to the pancake dough. Now the pans are almost all with some kind of coating that nothing sticks to them, so you can fry without oil))
I always grease the bottom of the pan with a piece of lard. Then there is not much oil from it and the pancake does not stick)))
For the dough, beat the eggs with salt and sugar, pour in the milk and add the sifted flour. I liked the proportion of flour:liquid, as I gave in the recipe (eggs are not included). Therefore, I fixed it for myself in this recipe, and in total it took 6 tablespoons of flour.
Knead the dough and grind well so that there are no lumps. Add water and beat well again. I usually whip with a blender, but this time I decided to do everything manually.
Insidious lumps were disguised as "perfect pancake dough", but I brought them to "clean water" by straining the dough through a colander.
Pour vegetable oil into the dough, mix. Now let's prepare the pan.
So that the "first pancake" is not lumpy, I pour a couple of tablespoons of salt into a heated frying pan, ignite it and discard the salt, wipe it clean with a paper towel. Beware, it's hot! Salt collects soot, invisible to the eye, degreases. We get a flat, clean surface, nothing will prevent the dough from falling behind the pan. You need to fry from 2 sides until golden brown.
For the first pancake, I pour a little oil into the pan, fry in a very hot pan over low heat. So the edges don't burn. Then you do not need to pour in the oil, the pancakes will fry themselves. For one pancake we take 50 ml of dough. In general, you need to focus on the size of the pan. I have a small pancake pan.
Pancakes turned out thin, ruddy, porous, do not tear when wrapped.
From the specified amount of products, 16 pancakes were obtained.
There is also enough toppings for all pancakes.
While pancakes are gradually frying, we prepare the filling (we do not weaken our attention to pancakes, we look).
Finely chop the onion, fry.
Add minced meat and mix with onions, fry over medium heat until cooked. I stewed under the lid own juice. Then we put finely chopped greens, 2 tablespoons of sour cream, salt, pepper, we take spices to taste. Mix and ready meat filling!
For each pancake we take 1 tbsp. fillings, wrap in an envelope.
Serve with sour cream, herbs, vegetable salad.
Enjoy your meal!
Cook with pleasure, I really liked the dough recipe. No doubt you will get great empanadas!
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