I decided to save time and make pancakes from ready-made store-bought flour: photo

How to bake pancakes from rye flour

1

. Beat the eggs into the dough kneading container.

2

. Add sugar (we used cane), salt, soda.

3

. Pour in 1/3 cup vegetable oil. Then a glass of milk. Mix.

4

. Gradually add a glass of rye flour and stir so that there are no lumps.

5

. Ready dough for rye pancakes.

6

. Before baking rye pancakes, prepare a frying pan. It needs to be warmed up thoroughly. Then peel a small potato and cut it in half (this is my grandmother’s method, with it the pancakes never stick to the pan). Place half a potato on a fork, dip in vegetable oil and grease the pan. This way, the consumption of vegetable oil will pleasantly surprise you and the pancakes will turn out moderately fatty.

7

. Pour a little dough into the pan, tilting the pan to the sides in a circle, distributing the dough evenly along the bottom of the pan. Try to determine the amount of dough (the size of the ladle) so that the rye pancakes turn out as thin as possible. Fry the pancakes on both sides, turn them over when the edges are browned (see photo).

Ingredients and how to cook

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ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 30 minutes

What to breed

Each housewife has her own preferences about what liquid to add to the flour to make the pancakes tasty and appetizing. You can dilute it with warm water, heated milk, mineral water with gas (the pancakes will then have holes in them), as well as kefir. The dough should rest for at least half an hour in a warm place. In this case, it is advisable to lightly stir it two or three times so that it is filled with oxygen and becomes fluffy.

As for calorie content, here are the indicators per 100 grams of product:

1. Calories – 336 kcal.
2. Proteins – 10.1 g.
3. Fats – 1.8 g.
4. Carbohydrates – 69.7 g.

Each package of pancake flour indicates both the calorie content and the ratio of proteins, fats and carbohydrates. They may differ due to different proportions of the constituent ingredients.

Started a large pan of dough

Arriving home, I decided to start the experiment. I took a large saucepan, poured the required amount of prepared pancake flour into it and filled it with water, strictly following the instructions. It was then that I encountered the first problem, which immediately alerted me: the dough turned out to be too liquid (no, of course, I understand that it is not made thick for pancakes, but this mass was completely watery).

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Pancake pizza

If you love pizza, but don't really want to bother with the dough, you can make it using pancakes. Pancake flour is quickly diluted with water or milk, 3-4 pancakes are baked, and the pizza base is ready. Only for this it is advisable to make the substrate not from one pancake, but from two or three. Then your pizza won't fall apart. After you put the ingredients on the pancakes - mushrooms, meat, tomatoes, cheese and so on, put the preparation in the oven for 10 minutes.

You can also make a closed pizza - cover it with one pancake on top. Before serving, such a dish can be greased with sour cream and sprinkled with herbs. It is best to eat this pizza right away so that the top pancake does not dry out.

Bon appetit!

On kefir

Kefir is a beneficial base for baking, including pancakes. Firstly, it gives the dough thickness, and secondly, a rich milky taste and characteristic sourness. Depending on the fat content of the kefir, you may need more or less flour. The fattest kefir makes the dough very thick, so it is recommended to dilute it with water or milk.

So, for pancakes made from pancake flour with kefir you will need the following ingredients:

• one and a half tablespoons of sugar;
• 50 grams of butter and a couple of tablespoons of odorless vegetable oil;
• 200 grams of pancake flour;
• 3/4 cup water;
• 2 glasses of kefir;
• 2–3 eggs;
• If desired, you can add flavorings, for example, a bag of vanillin.

We prepare these pancakes as follows;

1. Sift the flour immediately into a dry deep bowl. When all the flour has been sifted, collect it in a high mound and make a small depression at the very top.
2. Break the eggs into this well and mix thoroughly with the flour.
3. In a separate bowl, mix and beat kefir with sugar and slightly warmed water. Pour this liquid mixture into the egg-flour mixture in a thin stream.
4. Beat the dough well with a mixer and leave it to sit for about 15 minutes.
5. After this time, add vegetable oil and mix thoroughly again. Now you can start frying the pancakes.
6. To do this, grease a frying pan with oil or lard, heat over medium heat and fry each pancake on both sides until lightly browned.

Recipe for pancakes made from pancake flour in milk with zucchini

This can be said to be a seasonal recipe, since you need to add young zucchini to the dough. They are well prepared in the country when children always have an appetite, and everyone knows how healthy zucchini is for children.

Delicious in any form, both hot and cold. Preparing them couldn't be easier. The classic recipe calls for grating a small zucchini. They must be baked in a heated frying pan over medium heat so that the pancakes do not burn.

Usually the cooking recipe is written on the package with flour, but in this case it needs to be slightly modified

So, you need to take:

• 1 measuring cup of flour;
• 3/4 measuring cup milk;
• egg;
• take salt and sugar to taste;
• sunflower oil for baking;
• 1/2 - 3/4 measuring cup finely grated zucchini.

Usual preparation:

1. Beat the egg into a wide large bowl, mix with salt, sugar, milk and sifted flour.
2. Add grated zucchini and knead again.
3. Since zucchini produces a lot of liquid, it may be necessary to add flour. The dough in this case should have the consistency of thick sour cream.
4. Leave the dough for 20-30 minutes, covered with a napkin.
5. Before cooking, stir again and bake in a well-heated frying pan on both sides.
6. It is worth noting that the dough must be stirred before each time you pour it into the pan. Otherwise, all the zucchini will remain at the bottom.

Every pancake was torn

The batter made obscenely thin pancakes - of course, they tore. After frying about a dozen pancakes that had curled up into lumps, I realized that it was time to save the situation - I started adding flour, and then it came to salt, because, as it turned out during the testing process, the finished mass turned out to be completely tasteless.

However, all the manipulations I did did not save anything - the pancakes continued to tear, and some even began to stick. At one point it dawned on me: I need to add oil! I poured in a little sunflower oil and things immediately went better.

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How to serve and how to complement the dish

• You can complement this dish in a variety of ways. You can prepare it with sweet or savory toppings. Eat pancakes as a snack with preserves, jams, sauces, condensed milk.
• For example, a very tasty option are. I'm sure you've never tasted such a taste before. And salty ones—pancakes with ham and cheese—can become a chic breakfast and a hearty dinner for the whole family. You can also prepare hearty ones. Well, the younger inhabitants of your home will be delighted.
• The options for preparing this dish are not as varied as the options for serving and complementing it. For example, you can use a simple recipe for kefir pancakes with pancake flour. Or make pancakes from pancake flour with milk. In any case, the cooking sequence will not change much. In these cases, you simply need to replace the water with your desired dairy product.
• But to prepare thin pancakes from pancake flour, you must use milk or kefir in the recipe. If you add water, you shouldn’t expect a thin and delicate dish.

• Be sure to sift the flour immediately before preparing pancakes. This is necessary not only to cleanse it of unwanted impurities and particles, but also to saturate it with oxygen and make it airy.
• In order for you to get proper, tasty, thin and delicate pancakes, you must first mix all the liquid ingredients, and then pour them into the sifted flour in a thin stream. This way you can control the process of dough formation and prevent the appearance of a large number of lumps.
• To make lacy pancakes easily and simply, you need to separate the egg whites from the yolks and beat them separately.
• If you add vegetable oil or butter to the flour earlier than the other ingredients, the dough will be elastic and dense.
• If a recipe calls for slaked soda, be sure to ensure that it is all dissolved and dissolved correctly. Otherwise, the pancakes will end up tasting like soda. Excessive amounts of vegetable oil in the dough will provide high fat content and calorie content.
• Also, if you add more eggs than necessary, you will end up with an omelet rather than a pancake. Well, if there are no eggs or there are few of them, then the dish will tear.

Pancake flour was invented in the last century to make life easier for working women without having to spend a lot of time baking. Even novice housewives can easily and quickly prepare pancakes.

Thanks to pancake flour, they turn out thin and unusual. The traditional recipe includes eggs and milk. The filling can be cottage cheese or another product. They will make a hearty and delicious breakfast. The salty filling turns pancakes into a main course, and caviar and salmon into an appetizer for the buffet table.

Different manufacturers may change the composition of flour. In this regard, before preparing pancakes, you need to study the instructions on the package. It can indicate the composition of the ingredients for baking.

The pancakes can be served with ghee, honey, sweet syrup and sour cream, and also stuffed with various salty or sweet fillings.

Time consumption – 45 min.

Servings – 10.

Ingredients for pancakes made from pancake flour:

1. 1 cup pancake flour.
2. Milk – 1 glass.
3. 1 egg.
4. Sugar – 1 tbsp. l.

Preparation

The recipe for making pancakes with pancake flour is quite simple (which will surprise any housewife). This is explained by the fact that pancake flour contains all the necessary components for kneading dough. Cooking pancakes includes the following steps:

1. Warm the milk (if it is from the refrigerator) to room temperature. The main thing is that the milk is not too hot.
2. In a bowl for the future dough, beat the egg.
3. Add salt and sugar to the egg (the latter component is added if necessary if you plan to prepare a sweet dish).
4. Dilute the egg mixture with warm milk.
5. Sift pancake flour. It is better to do this 2 – 3 times. This will allow the flour to be enriched with oxygen, due to which the pancakes will turn out unusually airy.
6. Pour the flour into the liquid mixture and mix well. The dough should be homogeneous, without clots.
7. Leave the dough to “rest” for 15 – 20 minutes, covering with film or a towel. This will allow the flour components to dissolve well. Then the pancakes will taste better.
8. After the time has elapsed, heat the frying pan well and grease with oil.
9. Bake pancakes until golden brown on each side.
10. While preparing the food, grease each pancake on both sides with melted butter. This will give them a special delicate aroma.

This recipe can be slightly modified by wrapping the filling in the pancakes. It may vary depending on tastes and capabilities.

Diabetic rye pancakes

Well, in conclusion, the promised story about pancakes made from rye flour for people with diabetes. There are no special tricks in preparing them. And the products needed, in general, are the same:

• rye flour – 230 g;
• milk 0.5% fat – 220 ml, approximately 1 glass (you can use soy product);
• eggs – 1 pc.
• low-fat margarine – 30 g;
• sweetener - to taste;
• vegetable oil - for frying.

The dough for such pancakes is prepared in a standard way. All ingredients are sent into one bowl and mixed. Lastly, melted, but not hot, margarine is added to the mass. Frying pancakes is also done in a standard way.

Recipe for thin pancakes with mineral water

The recipe for pancakes without milk and eggs is very easy to prepare.

We will need:

• Wheat flour - 1.5 cups (300g)
• Sparkling mineral water - 2 glasses
• Sugar - 3 tablespoons
• Salt to taste
• Vegetable oil - 2 tablespoons

First, sift the flour through a sieve.

Then pour one glass of sparkling mineral water into a bowl, add sugar, a pinch of salt and mix everything well. Add the sifted flour not all, but a little at a time

Next, add another glass of mineral water. Pour two tablespoons of vegetable oil and mix everything well. Pancake batter is ready

As you can see, this took very little time.

Pour the batter into a hot greased frying pan and bake the pancakes on both sides until golden brown.