Pancake

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Pancake Ingredients

Wheat flour 225 grams
Food baking powder 1 tablespoon
Salt pinch
Sugar 1 teaspoon
Chicken egg 2 pieces (large)
Premium butter (salted) 30 grams
Whole pasteurized milk 300 milliliters

Main Ingredients Eggs, Milk, Butter
Serving 17 servings
World Cuisine

Inventory:

Fine mesh sieve, Bowl, Whisk, Stove, Stewpan, Wooden kitchen spatula, Deep bowl, Plastic food wrap, Refrigerator, Tablespoon, Teaspoon, Frying pan, Metal kitchen spatula, Large flat plate

Cooking Pancake:

Step 1: prepare flour, salt, sugar and food baking powder.

First, sift the right amount of wheat flour through a fine mesh sieve into a small bowl. This process is very important and should always be your first step if you are preparing any flour products. During sifting, the flour is saturated with oxygen, dried and becomes more friable, products from it are more magnificent. Then add the right amount of salt, sugar and food baking powder to the flour. Stir the dry ingredients with a whisk until smooth.

Step 2: prepare the oil.

Now turn on the level of the stove at a low temperature and put a stewing pan on it with the necessary amount of butter, salted butter of the highest grade. Melt the fat by stirring it vigorously with a wooden kitchen spatula. During melting, do not let the oil boil, periodically remove the stewpan from the stove and put it back. When the butter has melted, remove the stewpan from the stove, place on the kitchen table and let the fat cool to room temperature.

Step 3: prepare the eggs and milk.

Then, in a clean, dry, deep bowl, beat the right amount of chicken eggs and beat the ingredient with a whisk until fluffy for 2 to 3 minutes. Then add milk to the eggs, cooled butter and beat the mixture again until smooth, 3 to 4 minutes of intensive beating is enough.

Step 4: prepare the dough.

The ingredients are prepared, it's time to cook the dough! In a bowl of whipped liquid mass, begin to introduce mixed dry ingredients, that is, flour, sugar and food baking powder. Do not put everything at once, add spoon after spoon and whisk the mass with a whisk at the same time.

After all the ingredients necessary for the dough have been combined in a bowl, knead a rather thick dough, homogeneous in consistency, without lumps. Cover the bowl with plastic wrap and place the semi-finished flour in the refrigerator for 30 minutes.

Step 5: fry the pancake.

Of course, for cooking pancakes it is best to use a Teflon pan with a thick bottom or a special plate for pancakes, but if there are no such devices in the house, use an ordinary aluminum pan. Across 30 minutes take the dough from the refrigerator, remove the plastic film from the bowl, turn on the level of the stove at medium temperature and put a frying pan without oil on it, this is the highlight of these pancakes - frying without fat. In a preheated container, pour half a ladle of dough. This is approximately 60 milliliter or ¼ glasses. In the pan you can fit only 1 pancake, because when you pour the dough into a heated pan, it spreads to the sides. Fry the pancake on one side for about 2 to 3 minutes. After some time, they will start on the surface of the pancake, small bubbles will appear, when their number to the center doubles, it's time to turn the pancake on the other side.

Remember to turn over a pancake only 1 time, so pry it with a metal kitchen spatula and immediately lower it into the pan on the other side, not fried. Act carefully, ideal pancakes should be round in shape, without pieces of dough protruding at the edges. Roast the other side for about 2 minutes and then transfer the pancake to a large flat plate. In the same way, fry the rest of the pancakes and put them in a slide until you run out of dough.

Step 6: serve the pancake.

Pancakes are served immediately after cooking. According to American tradition, they are savored with wedge syrup or peanut butter. But you can experiment with your pancakes and supplement them as you like better, for example, pour jam, sour cream, melted butter or cream. Serve them with honey, chopped fruits, nuts and berries or layered with different types of syrups, such as chocolate, fruit, vanilla. And also to use pancakes as a substitute for bread to such a side dish as mashed potatoes with a cutlet, it all depends on your desire. Pancakes taste like pancakes, only this type of pancake is more airy, magnificent, less greasy and not so sweet. With a cup of freshly brewed tea, cocoa or coffee, these pancakes will be just great! Enjoy it! Enjoy your meal!

Recipe Tips:

- - If you are not sure about the quality of your pan, and are afraid that the dough will burn, it is better to dampen a kitchen paper towel with a small amount of vegetable oil and coat the pan so that a very thin layer of fat remains on its surface. - During the preparation of the dough, you can add ground cinnamon, nutmeg and vanilla sugar to it, these spices will give a pleasant aroma and flavor to your finished flour products. - You can prepare the dough with additives such as crushed nuts of any kind, small chocolate dragees, dried fruits, citrus zest or frozen berries.