Good afternoon dear readers!
Today we have a very appetizing topic, we will make pancakes. Let's take milk as the main ingredient. Are you familiar with this type of baking? Such pancakes are very popular in America. They are preferably prepared for breakfast. But they are served with sweet sauce, honey or chocolate. In our case, pancakes are something between pancakes and pancakes, the composition is the same, only the cooking technology is slightly different.
Please note that it is preferable to fry this type of baked goods in a frying pan with a thick bottom. Finished products are usually laid out in a stack. Top with sweet sauce and decorate with fresh berries or nuts.
We use berries only as decoration, without adding them to our delicacies.
By the way, if you compare pancakes and pancakes, in the second case the products turn out to be more fluffy, but smaller in diameter.
For lovers of fluffy pancakes, I suggest following the link. Where can you learn more about making pancakes with kefir? By the way, we will still cook them in the same frying pan with a thick bottom. Only you can use sour cream and many other non-sweet sauces as a sauce.
Pancakes with milk without baking powder
Let's start studying the first recipe. We will prepare fluffy pancakes for you without adding baking powder. Do you think this is impossible? There is one way, although it will take a little longer to cook. But when you don’t have this bulk seasoning at home, you have to look for another option. And he was found...
We will need:
- Chicken egg - 2 pcs.
- Granulated sugar - 4 tablespoons
- Milk - 250 ml.
- Flour - 200 gr.
- Salt - a pinch
- Sunflower oil - 4 tablespoons
Preparation:
1. Let's get down to business... And the first thing we will do is prepare the dough. To do this, we first need to separate the yolks from the whites. This manipulation requires us to be careful. Therefore, with a light movement, using a knife, strike the center of the egg. And then spread the shell, the yolk will remain in one part, and the white in the other. Place them in different bowls.
Then add a pinch of salt to the protein and start beating. We will beat until a dense foam forms, this is what the salt will do.
Please note that the whites should be at room temperature while whipping. Dishes must be degreased before use.
2. Move on to the yolks. Beat them until fluffy, then add sugar in small portions and continue beating.
The result should be a voluminous, fluffy mass. Then add milk (at room temperature) here. And continue beating until foam forms on the surface.
3. We are coming to the end of the kneading, there are a few more manipulations left and we can move on to frying. Now add the flour, after sifting it through a fine sieve. This ingredient should be added in small portions to avoid the formation of lumps. And beat the whole mass thoroughly until a homogeneous consistency is obtained.
At the very end, pour in the amount of vegetable oil. And mix the whole mass again.
The dough is almost ready. Now add the whipped whites and smoothly mix them with the dough. You should not knead them for a very long time, otherwise they will settle and the result will not be the same. Pancakes will not turn out fluffy, but will look more like a pancake.
Now that the dough is ready, you can start frying. Heat the frying pan after greasing it with vegetable oil. Pour in a small portion of dough using a large ladle. Flatten it into a pancake shape.
Fry the product on both sides until golden brown. As soon as small holes appear on the surface, the pancake can be turned over. If the pancakes are frying very quickly, I advise you to reduce the heat a little. Otherwise they will not have time to bake.
We stack the finished products in a stack, on top of each other. Pour liquid honey over the dessert. We've got such a delicious delicacy that you can serve it to the table.
How to make fluffy pancakes without baking powder - step-by-step recipe
This recipe does not require any yeast, soda or store-bought baking powder to make the scones soft and fluffy. But we want the products to be airy, so what should we do? Very simple! Egg whites whipped to stiff peaks will add fluffiness to the baked goods. It will turn out very tasty and nothing extra! All natural - healthy food.
Let's take for the recipe:
- Milk – 1 tbsp (250 ml)
- Flour – 1.5 cups
- Egg – 3 pcs
- Vegetable oil – 4 tbsp.
- Salt – 0.5 tsp.
- Sugar – 2 tbsp.
- Cinnamon – 0.5 tsp.
- Vanillin - on the tip of a knife
- Cocoa powder - for decoration
- Baking powder - do not add!
Preparation:
1. First of all, take three eggs and carefully separate the whites from the yolks. We separate them into different bowls.
2. Beat the eggs with a blender with a whisk attachment or a mixer. Add sugar and continue beating until the sugar dissolves.
By the way, you can use a regular (not electric) whisk and not beat the yolks with sugar until white foam. Just stir well until most of the sugar dissolves.
Then add warm milk to a bowl and sift in the flour. Next you need to knead the dough well. Again, use a blender or a regular whisk. At the end, pour 4 tablespoons of vegetable oil into the mixture and stir well one last time.
3. Now let's do the egg whites. Add half a teaspoon of salt to the whites and beat them with a blender into a stiff white foam.
Transfer the foam to a bowl with the milk-egg mixture and carefully mix the whole mass with a spoon. For flavor, add a little cinnamon, vanilla on the tip of a knife and continue kneading the dough.
4. The consistency should be like thick sour cream. But be fluid enough. Let it sit for 5 minutes and start baking the pancakes. Heat the frying pan well and, without adding vegetable oil, pour in about 2 tablespoons of batter.
Fry the cake until bubbles form and turn the product over. Let's fry it on the other side as well. A small but plump pancake is ready.
5. It is very soft, fluffy, and pleasant to the taste. When you have baked all the pancakes, let them cool and lay them out in a mound. Decorate to your liking. You can do this with cocoa powder, nuts, melted butter or whatever your heart desires. Bon appetit!
As you can see, we didn’t even need baking powder in this recipe. Its role was taken on by egg whites whipped to sharp peaks. It turned out very tasty.
Classic pancake recipe without eggs
I know that there are lovers of any baked goods without eggs. Perhaps someone for health reasons cannot use this ingredient in the composition. Or maybe there just wasn’t this product in the house. That’s when such quick and tasty cooking options come to the rescue.
By the way, a wonderful chef will tell us about the technique of preparing such a delicacy. Behind whose back quite a few dishes have already been prepared. Therefore, press the play button and start watching.
The recipe is really very simple. And the products included in the composition are the most common. Many thanks to the author for such useful recommendations. Will try them in action. I hope that everything will work out for me too.
Step-by-step recipe for milk pancakes with banana
Let's start preparing the next version of pancakes. This method differs from the previous ones in its composition. In this case we will use banana. It is advisable to choose overripe fruits. Then the delicacy will turn out sweeter. Well, let's start cooking.
We will need:
- Banana - 2 pcs.
- Classic yoghurt - 250 ml.
- Milk - 200 ml.
- Olive oil - 2 tablespoons
- Baking powder - 1 tsp.
Preparation:
1. First of all, let's prepare the banana. First of all, the fruit must be thoroughly washed. Then peel and cut into smaller pieces. Place everything in a deep bowl.
2. Next, add yogurt and milk to the same bowl with banana. Please note that dairy products should be at room temperature. Take care of this moment in advance.
Now beat the whole mass thoroughly with a blender. Beat until you get a homogeneous mixture without lumps.
If the banana turns out to be hard, beat it first. Only then add the rest of the products to it.
3. Then add flour in small portions. By sifting it first, we allow the flour to be saturated with oxygen. This makes the baked goods more fluffy.
We continue to beat the whole mass until a homogeneous consistency is obtained. Make sure there are no lumps left at the bottom. Next, add baking powder, or you can initially mix it with flour. Then pour in the olive oil and stir the viscous mixture with a spoon.
4. Let's start frying the products. Heat a frying pan, grease the bottom with vegetable oil. Then add a small portion of dough. We will fry our delicacy on both sides. As soon as a large number of holes appear on the surface, the pancake can be turned over.
Before each batch of dough, it is preferable to grease the pan with vegetable oil.
Place the finished pancakes in a stack. Then pour the sauce over them, or serve without it. If serving takes place later, the pancake can be reheated in the oven before the meal. Leaving them at the lowest temperature for 3-5 minutes. Because it is preferable to eat such baked goods hot.
How to make pancakes at home using milk and banana
The dough, prepared with the addition of banana pulp, makes light and tasty pancakes for breakfast. They are very tender and soft. Please your children and adult family members with delicious baked goods. Surely everyone will like these pancakes. They will ask for more and more. How nice it is when your cooking is in demand and everyone likes it. All you hear is - thank you, mommy! Plus - pecks on the cheek.
Let's take for the recipe:
- Milk – 220 ml
- Flour – 150 g
- Baking powder – 1 tsp.
- Banana – 1 piece
- Butter – 40 g
- Egg – 1 pc.
- Sugar – 2 tbsp.
- Salt - a pinch
Preparation:
1. Break the banana into pieces and place in a bowl. Add 1 chicken egg and 2-3 tablespoons of sugar here. Beat the ingredients well until smooth.
2. Then add warm milk to the egg-banana mixture and stir well with a whisk.
3. Add baking powder to the flour, mix and gradually sift it into a common bowl.
4. At this time, melt 40 g of butter and also add it to the total mass. All that remains is to beat the semi-thick banana dough with a whisk again and you can start baking pancakes.
5. Flatbreads cook very quickly. Pour two tablespoons of dough onto a dry, preheated non-stick frying pan. It will spread out in the form of a circle. It will bake for two minutes. When numerous bubbles appear, turn the pancake over to the other side and fry for about half a minute.
6. Pancakes, or more correctly, pancakes, are ready. Place them on a plate and let them cool slightly. Then stack them, as the Americans do, and serve. Of course, decorate. Why, you ask, is it so delicious? Everything on the table should be beautifully and comfortably served! In separate bowls, put what you have in the house: jam, fruit, berries. Bon Appetit everyone!
Everyone loves delicious treats for breakfast. And how could it be otherwise? Excellent products, delicate baked goods. Everything is tasty and satisfying. The way you have breakfast is how you start your day. Good luck and success to everyone!
Cooking American pancakes
Did you know that this type of baking also has a name - American pancakes. And all because they came to us from America itself. But despite this, pancakes are very popular in many countries. And Russia was no exception, which is why I suggest you consider the following recipe...
We will need:
- Milk - 250 ml.
- Flour - 250 gr.
- Egg - 2 pcs.
- Granulated sugar - 3 tablespoons
- Vegetable oil or butter - 1-2 tablespoons
- Soda - 1/2 teaspoon
- Salt - a pinch
- Vanilla sugar, nutmeg, kritsa - optional
Preparation:
1. We will start cooking directly with the dough. To do this, prepare a deep bowl. Then break two eggs into it. Then add a pinch of salt and granulated sugar. Now the whole mixture must be thoroughly beaten until bubbly foam forms on the surface.
Then pour in the milk, having previously kept it at room temperature. And then we continue the beating process.
2. Then add the sifted flour in small portions. You can sift it directly over the bowl of dough. And we continue to knead the dough using a mixer. The consistency of the dough should be moderately thick and not at all liquid.
If the dough turns out a little thinner than desired, you can add a little flour. But don't overdo it...
3. Now add baking soda, but first you need to extinguish it. Perhaps lemon juice or regular vinegar. You can even replace soda with baking powder.
Then add vegetable oil or butter. In the second case, the butter will need to be melted, then cooled and only then used in preparing the dough.
Now mix the dough thoroughly again. And let's move on to the next manipulation.
Prepare a frying pan, grease it with oil and heat it up. Then pour in the first portion of dough. And fry the pancake first on one side, then on the other. It is advisable to reduce the heat to minimum.
Place the finished pancakes in a stack and serve. All family members will be happy with this delicacy.
Recipe for pancakes with oat milk. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of "GM pancakes with oat milk."
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 270.7 kcal | 1684 kcal | 16.1% | 5.9% | 622 g |
| Squirrels | 7.1 g | 76 g | 9.3% | 3.4% | 1070 g |
| Fats | 12.6 g | 56 g | 22.5% | 8.3% | 444 g |
| Carbohydrates | 32.1 g | 219 g | 14.7% | 5.4% | 682 g |
| Alimentary fiber | 1.2 g | 20 g | 6% | 2.2% | 1667 g |
| Water | 46.5 g | 2273 g | 2% | 0.7% | 4888 g |
| Ash | 0.438 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 121 mcg | 900 mcg | 13.4% | 5% | 744 g |
| Retinol | 0.113 mg | ~ | |||
| beta carotene | 0.048 mg | 5 mg | 1% | 0.4% | 10417 g |
| Vitamin B1, thiamine | 0.069 mg | 1.5 mg | 4.6% | 1.7% | 2174 g |
| Vitamin B2, riboflavin | 0.126 mg | 1.8 mg | 7% | 2.6% | 1429 g |
| Vitamin B4, choline | 80.9 mg | 500 mg | 16.2% | 6% | 618 g |
| Vitamin B5, pantothenic | 0.432 mg | 5 mg | 8.6% | 3.2% | 1157 g |
| Vitamin B6, pyridoxine | 0.087 mg | 2 mg | 4.4% | 1.6% | 2299 g |
| Vitamin B9, folates | 9.95 mcg | 400 mcg | 2.5% | 0.9% | 4020 g |
| Vitamin B12, cobalamin | 0.135 mcg | 3 mcg | 4.5% | 1.7% | 2222 g |
| Vitamin D, calciferol | 0.716 mcg | 10 mcg | 7.2% | 2.7% | 1397 g |
| Vitamin E, alpha tocopherol, TE | 0.726 mg | 15 mg | 4.8% | 1.8% | 2066 g |
| Vitamin H, biotin | 5.852 mcg | 50 mcg | 11.7% | 4.3% | 854 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 1.844 mg | 20 mg | 9.2% | 3.4% | 1085 g |
| Niacin | 0.409 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 74.9 mg | 2500 mg | 3% | 1.1% | 3338 g |
| Calcium, Ca | 21.88 mg | 1000 mg | 2.2% | 0.8% | 4570 g |
| Silicon, Si | 1.2 mg | 30 mg | 4% | 1.5% | 2500 g |
| Magnesium, Mg | 8.02 mg | 400 mg | 2% | 0.7% | 4988 g |
| Sodium, Na | 39.06 mg | 1300 mg | 3% | 1.1% | 3328 g |
| Sera, S | 67.18 mg | 1000 mg | 6.7% | 2.5% | 1489 g |
| Phosphorus, P | 79.3 mg | 800 mg | 9.9% | 3.7% | 1009 g |
| Chlorine, Cl | 46.56 mg | 2300 mg | 2% | 0.7% | 4940 g |
| Microelements | |||||
| Aluminium, Al | 315 mcg | ~ | |||
| Bor, B | 11.1 mcg | ~ | |||
| Vanadium, V | 27 mcg | ~ | |||
| Iron, Fe | 1.073 mg | 18 mg | 6% | 2.2% | 1678 g |
| Yod, I | 5.65 mcg | 150 mcg | 3.8% | 1.4% | 2655 g |
| Cobalt, Co | 3.08 mcg | 10 mcg | 30.8% | 11.4% | 325 g |
| Manganese, Mn | 0.184 mg | 2 mg | 9.2% | 3.4% | 1087 g |
| Copper, Cu | 56.78 mcg | 1000 mcg | 5.7% | 2.1% | 1761 |
| Molybdenum, Mo | 5.31 mcg | 70 mcg | 7.6% | 2.8% | 1318 g |
| Nickel, Ni | 0.66 mcg | ~ | |||
| Tin, Sn | 1.56 mcg | ~ | |||
| Selenium, Se | 10.062 mcg | 55 mcg | 18.3% | 6.8% | 547 g |
| Titanium, Ti | 3.3 mcg | ~ | |||
| Fluorine, F | 20.9 mcg | 4000 mcg | 0.5% | 0.2% | 19139 g |
| Chromium, Cr | 1.7 mcg | 50 mcg | 3.4% | 1.3% | 2941 g |
| Zinc, Zn | 0.5126 mg | 12 mg | 4.3% | 1.6% | 2341 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 28.72 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.205 g | ~ | |||
| Valin | 0.2 g | ~ | |||
| Histidine* | 0.088 g | ~ | |||
| Isoleucine | 0.156 g | ~ | |||
| Leucine | 0.281 g | ~ | |||
| Lysine | 0.234 g | ~ | |||
| Methionine | 0.109 g | ~ | |||
| Methionine + Cysteine | 0.187 g | ~ | |||
| Threonine | 0.159 g | ~ | |||
| Tryptophan | 0.052 g | ~ | |||
| Phenylalanine | 0.169 g | ~ | |||
| Phenylalanine+Tyrosine | 0.294 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.185 g | ~ | |||
| Aspartic acid | 0.32 g | ~ | |||
| Glycine | 0.109 g | ~ | |||
| Glutamic acid | 0.46 g | ~ | |||
| Proline | 0.104 g | ~ | |||
| Serin | 0.242 g | ~ | |||
| Tyrosine | 0.125 g | ~ | |||
| Cysteine | 0.075 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 165.8 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6 g | max 18.7 g | |||
| 4:0 Oil | 0.081 g | ~ | |||
| 6:0 Kapronovaya | 0.126 g | ~ | |||
| 8:0 Caprylic | 0.096 g | ~ | |||
| 10:0 Kaprinovaya | 0.236 g | ~ | |||
| 12:0 Lauric | 0.178 g | ~ | |||
| 14:0 Miristinovaya | 0.77 g | ~ | |||
| 15:0 Pentadecane | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 2.612 g | ~ | |||
| 17:0 Margarine | 0.008 g | ~ | |||
| 18:0 Stearic | 0.951 g | ~ | |||
| 20:0 Arakhinovaya | 0.081 g | ~ | |||
| Monounsaturated fatty acids | 3.6 g | min 16.8 g | 21.4% | 7.9% | |
| 14:1 Myristoleic | 0.118 g | ~ | |||
| 16:1 Palmitoleic | 0.278 g | ~ | |||
| 17:1 Heptadecene | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.847 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.077 g | ~ | |||
| Polyunsaturated fatty acids | 0.56 g | from 11.2 to 20.6 g | 5% | 1.8% | |
| 18:2 Linolevaya | 0.419 g | ~ | |||
| 18:3 Linolenic | 0.06 g | ~ | |||
| 20:4 Arachidonic | 0.033 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 4.1% | |
| Omega-6 fatty acids | 0.7 g | from 4.7 to 16.8 g | 14.9% | 5.5% |
The energy value of GM Pancakes with oat milk is 270.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Fluffy pancakes with oat milk
Did you know that dairy products come in completely different types? For example, in this recipe we will use oat milk to make pancakes. Which will have a wonderful effect on the pancakes themselves. Of course they will become more useful. Yes, and for a change you can try this option.
I thought that we would cook these pancakes somehow differently. But no, the recipe is not at all different from previous cooking methods. Everything is the same, easy and simple. Try it, I’m sure you will succeed. A minimum of effort, but what a result.
