Pancakes have become a part of Russian cuisine. These little pancakes or pancakes have won the hearts of children and adults. Why not?! They are easy and simple to prepare, and are always eaten with a bang! The dough for them can be kneaded with either fresh milk or sour milk; with or without oil. The composition of the components is minimal.
And they will always be welcome at the table for breakfast. You can serve them in the morning the same way they are served at home - with maple syrup, but they will be delicious with honey, condensed milk, and just sour cream.
Inside they turn out to be porous, with a large number of holes through which any additive can easily pass and saturate each product as if from the inside. This makes them even more filling and tasty.
We have already made a general selection of how to prepare these American pancakes. Their difference was that the dough was prepared using different dairy products. And today we will focus exclusively on milk dough recipes. It makes the product very tender, soft and rich, and that’s why it is used most often for cooking.
American pancakes with berries and honey
However, despite the fact that it seems that the composition of the ingredients will be similar everywhere, there will still be differences everywhere. And we will definitely consider them. All recipes are tested and therefore I tried to describe all the smallest details in each of them. This is to ensure that everyone succeeds.
Well then! Let's cook!
American pancakes with milk - a step-by-step classic recipe
These little pancakes are cooked everywhere in America. The dish is one of the favorite breakfast dishes in many families, and therefore the technique of preparing it is simplified to the limit. You don’t need a mixer, you don’t need to let the dough sit for a long time - I mixed all the ingredients into a single mixture and after 15 minutes the fragrant, delicious pancakes are already showing off on the table.
Traditionally, they are served with maple syrup. But we still need to find such a delicacy; not every store near our home sells it. Therefore, if we don’t have the treasured jar of this sweetness, then with honey the pancakes turn out no worse.
American pancakes with berries and powdered sugar
And those for whom it is too sweet can eat them with sour cream. In general, it is completely inappropriate to give advice here, since everyone has different tastes. Therefore, eat with what you like best.
We will need 11 - 12 pieces:
- milk – 1 glass (250 ml)
- flour – 1 cup 160 g + 20 g
- egg – 2 pcs
- sugar – 1 tbsp. spoon
- vegetable oil – 1 tbsp. spoon
- soda – 0.5 teaspoon
- salt – 0.5 teaspoon
Preparation:
1. Prepare a convenient bowl for kneading dough and sift flour into it. Take a glass of it first, it will be 160 g. Then, when you make the dough, you can see if you need to add more.
Whether to add or not will depend on two parameters.
- The first is how thick you want the finished products to be. The thicker the dough, the thicker and fluffier the pancakes will be.
- The second is how large or small eggs you will use.
Sometimes they ask if it’s possible not to sift the flour. In principle, of course you can! But it is this additional action that contributes to the production of fluffy and airy baked goods.
2. Add sifted soda and salt to the flour. Mix the dry ingredients with a spoon until everything is evenly distributed.
3. In a separate bowl, whisk the eggs. As I already said, a mixer is not at all necessary here. It is enough to do this with a fork, or better yet, with a whisk.
There is one little secret at this stage. All ingredients should be either room temperature or slightly warm. Therefore, eggs should be removed from the refrigerator in advance.
4. When you have broken them into a single mixture, add sugar. And shake as much as possible.
5. Gradually add some of the milk. It should also be warmed a little in the microwave or in a water bath. As I said, products will interact better in a warm environment.
5. Then add flour and mix.
Add the second part of the milk. It is better to pour it in parts and stir immediately so that the lumps are better broken up. At first it may seem that there will be little milk, but this is an optical illusion. Everything will be enough.
6. Once all the milk has been mixed in and you have an even, smooth mixture, it’s time to determine whether you need to add more flour. The dough should turn out like runny sour cream. If you don’t add, then nothing bad will happen. The pancakes will turn out great, just not too thick.
I add a little, about 10 grams, less than a tablespoon. Using a total of 170 grams of flour. You look at what kind of dough you turn out.
7. And we still have butter left. It is added at the very end, when all the components have already been connected. This way, all the ingredients will mix more efficiently, and the oil itself will disperse better.
The dough comes out with a lot of bubbles, which is great. This means that the finished pancakes will have the same holes.
8. There is no need to steep the dough; you can bake it right away. For this we need a frying pan, it is best if it has a non-stick coating. Or you can use a special flat frying pan for frying pancakes.
The peculiarity of baking pancakes is that they are fried without any oil. Although, if you can’t do this, then before pouring the dough for the first time, you can grease the surface of the frying pan with oil, and immediately wipe it all clean with a paper napkin.
9. Pour a little (about half a ladle) of dough directly into the center. There is no need to distribute it in any way; it will spread on its own as it should and take the desired shape.
This is where the thickness of the dough will be important. If it is too liquid, it will spread into the pancake and the pancakes will not turn out. It is important for us to get a not very large, slightly plump cake. Its thickness is usually 3 - 5 mm.
10. You need to fry on fire slightly below average. Since our products are not very large, they will fry quite quickly. But if the fire is high, then the bottom will quickly fry and become covered with a dark, unsightly crust, while the middle will not cook through.
Not very high heat slightly increases the baking time, but the finished dish turns out beautiful and appetizing.
My pancakes bake on the first side for about 1.5 minutes, maybe even a little more. At first, the upper surface is all smooth, but then bubbles begin to appear in large numbers. And then, when they begin to burst, and most of the top of the pancake is covered with a matte coating, this may mean that the middle is well baked and has become like a sponge.
11. Then it’s time to turn it over. We do this using a wide spatula. The second part bakes much faster, only 30 - 40 seconds.
When the bottom becomes golden brown, it’s time to remove the product from the hot surface.
12. Place the pancakes on a large flat dish or wire rack.
There is no need to place one hot item on top of another. You need to give them the opportunity to cool completely. Otherwise, all the internal sponginess will simply cake and this will not allow syrup or honey to penetrate inside in the future.
13. And you can pour a new portion of dough into the middle of the frying pan. Bake or fry (whichever term you prefer) in this way all products.
Sometimes a large frying pan is used, and the pancakes are made smaller in size. In this case, you can place three or four products on the surface at once. The baking time in this case may be shorter.
In any case, you should adapt to your frying pan. Each one bakes differently, even over the same heat.
14. And now all that remains is to present our beauty. Now, when all the products have already cooled down, they are put into a pile. They can be put on a plate for everyone in the form of portions of 5-6 pieces, or they can be placed on a common dish.
As a rule, they are slightly warmed up either in the microwave or in the oven. And then they pour syrup or honey on top. For beauty, you can also lay berries on top of the slide - fresh or frozen.
American pancakes with berries and powdered sugar
Even if they are sour, then in the combination of pancake and syrup their sourness simply disappears. And the juice when biting into the berry adds even more flavor.
In general, these pancakes turn out to be very tasty and, in principle, quite filling. Personally, 3 pieces are enough for me to feel full.
Technological process
In a separate bowl, mix all the dry ingredients for future pancakes. Don’t forget to sift the flour to saturate it with oxygen and make the baked goods more fluffy and tender.
Melt the margarine (butter) until liquid. Crush the banana with a fork or grate it on a fine grater, you can crush the fruit with a kitchen pestle - all chopping methods are good. Mix the resulting slurry and melted margarine. Then pour milk into them and beat again. You can use a whisk or a mixer - whatever you like.
We combine the dry and liquid components, turning them into a homogeneous mass. The dough should not be liquid, but not too thick. Give five minutes for all the ingredients to come together well in the bowl. The banana will give off its aroma and taste to the dough.
Now heat the frying pan. We make the fire very moderate. Lubricate it with vegetable oil. We spread the dough and fry, as in previous recipes, on both sides.
Serve with any toppings.
How to Make Perfect Vanilla Pancakes with Baking Soda and Baking Powder
This recipe is similar to the previous one, in principle, just as they are all similar to each other. Although there are slight differences here. The dough according to this recipe turns out more rich. And this is no coincidence, because we will use butter in the composition.
Many people like this taste. And in our family they are also preferred.
Perfect vanilla pancakes
You just need to prepare the dough in different versions, try it and then it will be easier to decide what you like.
We will need (for 10-11 pieces):
- milk – 150 ml
- flour – 140 gr
- egg – 2 pcs (if large, then 1)
- sugar – 1-2 tbsp. spoons
- butter – 20-30 g
- vanilla extract – 1 g
- soda – 0.5 teaspoon
- baking powder – 0.5 tsp
- salt - a pinch
Preparation:
In the first recipe, I described all the processes in great detail, and also explained what was needed for what. Therefore, here, in order not to repeat myself, I will focus only on the action itself, describing only the basic steps of preparation.
Prepare the ingredients so that everything is on hand.
1. Mix flour in a bowl with soda and baking powder. You can use just one. But for me personally, both of these components are a priority. In my opinion, the dough with their combined addition turns out to be more porous, airy and tender.
But I don’t recommend using only soda. At the same time, the finished products develop a characteristic aftertaste, which undoubtedly interferes with perception.
2. In a separate bowl, whisk the eggs. I have them of medium size, 2 categories, so there are two of them. If the eggs are selected, large, then it will be enough to take only one. Let me remind you that they should be at room temperature.
It is better to shake with a whisk until foam and bubbles appear on the surface.
3. Add sugar and salt. You can only add a spoonful of sugar, especially if you took one egg. This will be enough, especially if you serve it with sweet additives in the form of maple syrup, honey or condensed milk.
Whisk thoroughly to break up any crystal grains as much as possible.
4. Warm the milk until warm. I heat it in the microwave to make it faster. But it’s better to warm it in a water bath. Pour it gradually into the egg mixture and stir until bubbles form.
5. Pour in a few drops of vanilla extract. If you don’t have it, then a little vanilla will do.
6. Gradually add flour into the resulting liquid mixture in small batches, stirring it with a whisk each time until the lumps disappear. Of course, the flour needs to be sifted first.
And so slowly add all the flour, mixing the resulting dough into a single mass.
7. Melt the butter in a water bath or in the microwave and pour warm into the resulting mass. Mix with a whisk until the oil circles disappear.
It is not necessary to insist on this dough. After all, we spent a lot of time on him at every stage.
8. Heat the frying pan thoroughly over the fire. This time I will bake the pancakes in a non-stick pan. There is no need to lubricate it with oil.
Once well heated, reduce the heat to just below medium. If the fire is very strong, the bottom will start to burn, but the middle will not cook through. Also, holes will not have time to form, and the product will look like rubber, and even slightly bitter.
9. Pour half a ladle of dough into the center of the pan.
It will spread on its own and take the desired shape of an even circle. Wait until bubbles appear on the surface, burst and turn into holes.
Then you can turn the workpiece over to the other side.
If you find it difficult to determine readiness, then in the next recipe in video format, I will show you how to do what and to what state to bake.
10. After baking on the other side, place the finished product on a plate.
Lay each subsequent one side by side. Leave them there until they cool down. Do not lay them on top of each other so that they do not cake and lose their porosity.
11. After cooling completely, fold them into mounds. It is advisable to heat them up so that you can eat them warm. You can do this in the same microwave. However, do not overheat, just keep them warm.
Then pour maple syrup or honey and garnish with berries of your choice. Or come up with your own way of serving.
Incredibly tasty, tender and airy aromatic pancakes with a creamy taste are ready. We serve them to the table and treat our loved ones. Please note that this quantity yields only 11 small pancakes, so rely on the appetite of your eaters. And if necessary, increase the portion of ingredients.
Perfect vanilla pancakes
I call this recipe ideal because the pancakes turn out smooth, neat, beautiful and very tasty! They are also very porous inside, with a large number of holes of different diameters. And thanks to this, their surface is perfectly saturated with syrup. They seem to be filled with it.
Which undoubtedly adds taste and additional benefits to them!
Dough preparation method
Pour sugar and salt into a deep bowl. Pour out the entire amount of milk drink. Stir until the salt and granulated sugar crystals dissolve.
Be sure to sift the flour. It is saturated with oxygen and freed from possible inedible inclusions. Sift the baking powder along with the flour. Add dry ingredients to the mixture. Stir the dough thoroughly so that pancakes without eggs and milk do not have any lumps in their composition. You can even use a mixer or whisk to beat the resulting dough. Our baked goods will not suffer from this procedure; they will become even more magnificent and tastier.
Video on how to make delicious American pancakes
Dear friends, if you do not like to read recipes, but prefer to watch them. then especially for this occasion we recorded a video of the previous recipe. Here you can see everything clearly: to what state the components need to be beaten, what consistency the dough turns out to be. How to pour it into a frying pan and to what state and color to bake. When to turn and how to cool.
That is, the whole process as a whole. He will help you understand the process of preparing any pancakes from A to Z. After all, the principle is the same everywhere.
Be sure to try this recipe, it makes delicious little pancakes. I have already shared it with all my friends. and now I’m sharing it with you.
Friends, if you liked the recipe, I will be grateful for the likes. And if you are not with us yet, then I invite you to subscribe. We have a lot of all sorts of goodies - both very simple and, of course, more complex.
Banana pancakes made with milk dough
Pancakes can be prepared with various fillings. It tastes especially delicious with banana puree. This recipe is my grandchildren's favorite. They simply love these pancakes.
Pancakes with banana puree
The recipe is simple, like all the others. There will be no need to rediscover America here. We prepare everything exactly the same as before, only with banana.
We will need (12 - 13 pieces):
- milk – 250 ml
- flour – 210 gr
- egg – 1 pc.
- banana – 1 piece
- butter – 40 g
- sugar – 1 tbsp. spoon
- salt - a pinch
- soda – 0.5 teaspoon
- baking powder – 1 teaspoon
- vanillin – 0.5 tsp
I tried making pancakes using this recipe without butter. If you don’t add it, then take 170 grams of flour. Don't be afraid that you won't be able to make them without oil. It turns out delicious, and the products are baked well and, most importantly, turn over perfectly. They are somewhat denser and thicker, and do not have a creamy taste - that’s all the difference.
Preparation:
1. Peel the banana and place it in a bowl or bowl, puree it using a blender. Add sugar, salt and egg to it and continue mixing the mixture, making it homogeneous in consistency.
Take the egg out in advance so that it is at room temperature.
Transfer the banana puree to a bowl to continue kneading the dough. In principle, it was possible not to dirty extra dishes and knock them down right in them.
2. Then gradually pour in warm milk (warm it in advance), continue stirring with a whisk. And if the puree is not homogeneous and has lumps, then it is better to use a mixer.
Also add vanillin or vanilla extract here.
3. Mix the sifted flour with baking powder and gradually, with constant stirring, add it to the banana milk mixture.
To make the lumps disperse better, add it in several stages.
4. Add melted butter and beat in until the butter circles disappear. The dough is ready and you can go to the stove. In this case, there is no need to withstand it and insist.
By the way, you can make pancakes without adding any oil. They will bake well, rise and not stick to the pan. I checked. So it would be a great low-calorie option.
5. We will bake the pancakes in a dry frying pan without oil, so it is better to do this on a non-stick surface. Or you can bake them in a pancake pan.
The frying pan needs to be heated thoroughly. Then reduce the gas so that the heat is lower than medium. You need to understand that here we bake the product more than fry it. Therefore, it is important that everything inside is thoroughly baked. And for this, a very large fire is not at all helpful. It will only make the lower part of the product dark, leaving the middle raw.
6. Pour half a ladle of dough onto a hot, oil-free surface. Bake for approximately 1.5 minutes. When bubbles appear on the surface and begin to burst, the product can be turned over. And bake it for another 30 seconds. These are the golden brown pancakes we should get.
From above you can see that they are all in a small hole. This means that the dough inside them is like a sponge.
7. Place the finished pancakes on a plate, each separately. If you stack them on top of each other, they may compact and not be lush.
8. After cooling, fold into a slide. At this stage they can be heated in the microwave. Garnish with sliced bananas and drizzle with maple syrup or honey.
Banana pancakes with milk
Or serve in portions of several pieces.
Banana pancakes
If they lie for quite a long time under honey, then it will all be absorbed inside. Therefore, it is better to water the dish immediately before serving.
Pancakes - what are they?
“Pancake” in translation means baked goods fried in a frying pan. Delicious, rich, flavorful mini pancakes with maple syrup and fresh berries are a traditional American-Canadian breakfast, along with scrambled eggs and bacon.
Pancakes are a special type of pancakes cooked in a dry frying pan from butter dough. Unlike the classic thin pancakes (more familiar to Russian people), pancakes have a more airy texture and a golden brown crust.
The history of the appearance and spread of this dish on American territory is associated with Scottish migrants.
The classic recipe for these pancakes is based on milk, butter and eggs. They are baked in a specially shaped frying pan with special indentations.
A flavorful breakfast in the US style is usually combined with jams, fruits and berries, chocolate, maple syrup, caramel, honey and other toppings.
The convenient shape allows you to eat these pancakes on the go, and the impressive size allows you to quickly satisfy your hunger.
Fluffy pancakes with sour milk, fried in a frying pan
It happens that milk has been left in the refrigerator longer than expected and has turned sour. Well, don’t throw it away, especially since it is with this product that you can make delicious fluffy pancakes.
At the same time, what’s interesting is that it’s difficult to achieve such fluffiness with regular milk, but here you can. And in fact, you do almost everything the same, but the result is different. This is where it works - this culinary alchemy!
We will need:
- sour milk – 250 ml (1 glass)
- flour – 230 – 240 ml (1.5 cups)
- egg – 1 piece (large, or 2 small)
- sugar – 2 tbsp. spoon (for those with a sweet tooth, you can use 3)
- vegetable oil – 2 tbsp. spoons
- soda – 0.5 teaspoon
- salt – 0.5 tsp
- vanillin – 0.5 tsp
Preparation:
1. Break the egg into a bowl, add sugar and beat with a whisk until the mixture turns slightly white and a light coating of white foam appears on the surface.
You can mix with either a whisk or a mixer.
2. Shake the soda in a glass of sour milk, bubbles should appear, and that’s great.
3. Add salt to the sweet egg mixture and pour in the milk in two batches. Whisk each batch. Add vanillin with the last portion. You can do without it, it will also be delicious. But personally, I really like it when the vanilla aroma wafts through the kitchen.
4. Sift the flour and also add it to the resulting mixture in several batches. Mix each new portion thoroughly until the lumps disappear.
5. When all the flour is mixed and there are no lumps in the mixture, let the dough sit for 10 minutes.
Then send in vegetable oil, which is mixed with a whisk until the oil circles disappear on the surface.
6. Go to the stove and start frying. As in previous recipes, we do not use oil to lubricate the surface, but use non-stick cookware or a special pancake pan.
If you want to get small-sized pancakes, you can spread the dough onto a hot surface using a tablespoon. If you want the products to be larger in size, then pour half a ladle of dough into the center of the frying pan.
7. Fry over a little less than medium heat. As soon as bubbles begin to appear and burst on the surface, turn the workpiece over with a wide spatula and bake on the other side.
Pancakes turn out fluffy. Their taste is also not the same as regular milk. There was a slight sour note here. These American pancakes made with kefir look something like this.
Serve as before, either with sour cream, honey or syrup. Of course, enjoy eating!
If desired, first heat a pile of pancakes in the microwave or oven and then top with additional goodies.
Friends, I want to point out that there is nothing complicated in preparing these American pancakes. Everything is extremely simple - there must be a liquid component and a thick one, an egg and baking powder. Oil is not necessary here at all.
If you want thin pancakes, then add about 200 - 210 g per glass of milk. flour (this is with butter). Without it - 160 - 170 gr. If you want lush and plump ones, then add 230-240 g for the same amount of milk. flour.
When you bake, bake one. If it turns out thin, add a little flour; if, on the contrary, it is very thick, dilute the dough with milk. But I’m just writing this just in case. All of today's recipes are tested and the photos are authentic, as are the videos.
So cook and eat with pleasure. Delight your loved ones with delicious, healthy breakfasts.
Bon appetit!
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