How to make fluffy pancakes with kefir at home?
If you want to please your family with a delicious breakfast, I suggest making delicious fluffy pancakes using kefir. The baked goods turn out incredibly tender and airy. Be sure to prepare it and you won’t regret it!
Cooking time: 35 minutes
Cooking time: 10 minutes
Servings – 6
Ingredients:
- Premium wheat flour – 320 gr.
- Kefir – 500 ml.
- Chicken eggs – 2 pcs.
- Butter – 80 gr.
- Sweetener - to taste
- Baking soda – 1 tsp.
- Salt - a pinch
- Vanillin - to taste
- Sour cream – 6 tbsp.
- Raspberries - to taste
- Honey - for serving
Cooking process:
- Prepare all the necessary ingredients to make fluffy kefir pancakes.
- Break the chicken eggs into a blender glass.
- Then pour in kefir at room temperature. Beat until room temperature. Melt the butter in a water bath or in the microwave and pour into the liquid ingredients.
- In a separate container, through a fine sieve, sift the required amount of premium wheat flour, salt, sweetener, vanillin and baking soda. Mix well.
- Gradually add the dry ingredients to the liquid ingredients in several additions. Blend in a blender until smooth.
- Heat a thick-bottomed frying pan well. Using a spoon or ladle, spoon the batter into the center of the pan. Cook over moderate heat until the dough thickens. Using a wooden or silicone spatula, flip the pancakes over to the other side and cook for a couple more minutes.
- Place the finished pancakes on a plate. Beat sour cream with raspberries until smooth, coat pancakes with the resulting cream. Top with honey and raspberries. Serve fluffy kefir pancakes with freshly brewed aromatic tea or coffee.
Enjoy tender, aromatic pastries!
Delicious homemade banana pancakes
It is with great pleasure that I want to share a recipe for easy-to-prepare and incredibly delicious banana pancakes. To prepare the baked goods you will need a minimum of ingredients and free time.
Cooking time: 20 minutes
Cooking time: 10 minutes
Servings – 2
Ingredients:
- Oatmeal flour – 2 tbsp.
- Bananas – 150 gr.
- Chicken eggs – 1 pc.
- Vegetable oil – 1 tsp.
Cooking process:
- Place pre-peeled bananas in a deep container and mash them with a fork or grind them with an immersion blender until they have a homogeneous, smooth consistency.
- Break a chicken egg into the resulting banana mixture. Using a whisk or fork, thoroughly stir the mixture until smooth.
- Then add oat flour. If you don’t have oatmeal, take the required amount of long-cooked oatmeal and grind it using a coffee grinder. Using a whisk, thoroughly mix the mixture until smooth.
- Heat a thick-bottomed frying pan thoroughly. Grease with a small amount of vegetable oil. Spoon the dough a short distance apart. Cook over moderate heat until bubbles appear on the surface of the pancakes and the batter thickens.
- Using a wooden or silicone spatula, turn the pancakes over to the second side and cook for just another minute.
- Place the finished pancakes on a plate. Decorate banana pancakes with your favorite jam or jam and serve with freshly brewed aromatic tea or coffee.
Enjoy delicious baked goods!
Step-by-step recipe for milk pancakes with banana
Another popular recipe is banana pancake. This is a fluffy and aromatic pancake that children will certainly love and they will ask to cook this yummy again and again.
Ingredients:
- 1 banana
- 1 egg
- 3 tbsp. Sahara
- 150 g flour
- 1 tsp baking powder
- 40 g butter
Preparation:
1. Break the egg into a bowl, add broken banana and sugar to it.
2. Using an immersion blender, turn everything into a homogeneous mass.
If you don’t have a blender, first knead with a fork and then beat with a whisk.
3. Mix the resulting mixture with milk. The milk should be at room temperature or slightly warmed.
4. We begin to add and knead the flour. Flour must first be sifted together with baking powder.
5. Achieve the consistency of a slightly viscous dough without lumps. Then add the melted butter, mix again and you can start baking.
6. Bake pancakes over medium heat for 3 minutes. Then we turn it over.
On the second side, 2 minutes will be enough.
Serve with fresh bananas. You can top it with honey or condensed milk.
Bon appetit!
Classic recipe for American pancakes
I want to share a recipe for a great family breakfast. Absolutely everyone will love this classic American pancake recipe. To prepare pancakes you will need a minimum amount of available ingredients that can be found in any kitchen.
Cooking time: 25 minutes
Cooking time: 10 minutes
Servings – 6
Ingredients:
- Premium wheat flour – 150 gr.
- Milk – 200 ml.
- Chicken eggs – 2 pcs.
- Vegetable oil – 2 tbsp.
- Granulated sugar – 100 gr.
- Baking powder – 1 tsp.
- Salt - a pinch
Cooking process:
- Pour the required amount of granulated sugar into a deep container. Adjust the amount of granulated sugar yourself, depending on your own taste preferences. Divide chicken eggs into whites and yolks. Add the yolks to the sugar.
- Mix well. Pour in the required amount of milk at room temperature in a thin stream. The milk can be slightly heated over a fire or in the microwave.
- Sift the required amount of premium wheat flour and baking powder through a fine sieve. Mix with a whisk until the consistency is uniform. Pour in the vegetable oil using a whisk and mix thoroughly until the mixture is homogeneous.
- Place chicken whites in a separate container. Then add some salt. Using a mixer, beat the mixture until stiff peaks form, gradually increasing the speed.
- Fold the whipped whites into the prepared dough in several additions.
- Using gentle upward motions, fold into the dough.
- Heat a thick-bottomed frying pan well. Spoon the dough a short distance apart. Cook over moderate heat until the dough thickens. Using a silicone spatula, flip the pancakes over to the other side and cook for a couple more minutes. Place hot pancakes on a plate.
- Decorate fluffy pancakes as you wish. I used condensed milk and chocolate chips.
- Serve classic American pancakes with freshly brewed aromatic tea or coffee.
Enjoy delicious homemade baked goods!
Pancakes with milk - a classic recipe with baking powder
Small pancakes are popular with adults and children. And if they are served with tasty treats such as jam, condensed milk or fresh berries, they are absolutely delicious. Prepared in 15 minutes. Very filling. 2-3 pieces with a cup of coffee and no feeling of hunger until lunch. And they provide so much energy that any work in your hands is successful. Cook together?!
Let's take for the recipe:
- Flour – 180-200 g
- Milk – 250 ml
- Egg – 1 pc.
- Sugar – 3-4 tbsp.
- Salt - a pinch
- Vegetable oil – 2 tbsp.
- Baking powder – 1 tsp.
Preparation:
1. Break one egg into a cup and add 3 tablespoons of sugar. Add a pinch of salt. Stir well until the sugar is almost dissolved. Now pour in half a glass of milk.
It is important that the milk is warm. If you took it from the refrigerator, warm it up a little on the stove or in the microwave. Stir into the egg mixture.
2. Add a teaspoon of baking powder to the flour and mix. Then sift half of the prepared flour into the milk mixture and stir again. Now prepare the dough completely. To do this, add the remaining milk into the bowl and sift the flour. Knead the dough thoroughly so that there are no lumps left.
3. To make the dough softer and more tender, add 2 tablespoons of vegetable oil to it and stir. It should be quite liquid, but still thicker than for regular openwork pancakes.
4. Let's start baking pancakes. Heat up the frying pan. It should have a non-stick coating, then even without oil the products will not stick to its bottom. Add one or two tablespoons of dough. It should spread a little, forming a round shape. After about a minute and a half, bubbles form on the surface. This means that the bottom of the product is already baked and you can turn it over. After another thirty seconds, a golden brown crust will form on the bottom. Our delicacy is ready.
5. At first, do not fold the pancakes in a column, because they will stick together when hot. Later, when they have cooled, stack them and place them on the table. What tasty things do you have there? Jam? Sour cream?
Bon Appetit everyone! Prepare soft, tender, pleasant-looking rounds and eat for your health!
Tender and airy Japanese pancakes in a frying pan
Today I want to share a wonderful recipe for incredibly tasty Japanese pancakes cooked in a frying pan. Pancakes turn out tender, airy and fluffy. Prepare these pancakes for your family and you will get an unforgettable pleasure.
Cooking time: 35 minutes
Cooking time: 10 minutes
Servings – 4
Ingredients:
- Premium wheat flour – 60 gr.
- Milk – 40 ml.
- Chicken whites – 4 pcs.
- Chicken yolks – 2 pcs.
- Granulated sugar – 50 gr.
- Baking powder – 1 tsp.
- Salt - a pinch
- Vanilla sugar – 10 gr.
- Vegetable oil – 20 gr.
Cooking process:
- Prepare the required amount of all ingredients used to prepare Japanese pancakes.
- Divide chicken eggs into whites and yolks. Place chicken whites in a separate container. Then add some salt. Using a mixer, beat the mixture until stiff peaks form, gradually increasing the speed.
- Place the yolks in a separate container. Mix thoroughly with a whisk until smooth.
- Add granulated sugar and vanilla sugar. Adjust the amount of granulated sugar yourself. Gradually pour in the milk. Sift premium wheat flour and baking powder through a fine sieve. Pour in the vegetable oil, mix thoroughly with a whisk until smooth.
- Fold the whipped whites into the prepared dough in several additions. Using a silicone spatula, fold into the dough using gentle upward motions.
- You should get an airy homogeneous mass.
- Heat a thick-bottomed frying pan well. Spoon the dough a short distance apart. Cook over moderate heat until the dough thickens. Then add more batter on top and cook again until thickened.
- Using a silicone spatula, flip the pancakes over to the other side and cook for a couple more minutes.
- Place hot pancakes on a plate. Decorate fluffy pancakes as you wish. I used powdered sugar, sour cream and strawberries.
- Serve fluffy Japanese pancakes with your favorite hot drinks.
Enjoy the most delicious homemade baked goods!
Recipe for Pancakes PP. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “PP Pancakes”.
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 | 185.1 kcal | 1684 kcal | 11% | 5.9% | 910 g |
| Squirrels | 6 g | 76 g | 7.9% | 4.3% | 1267 g |
| Fats | 4.3 g | 56 g | 7.7% | 4.2% | 1302 g |
| Carbohydrates | 29.4 g | 219 g | 13.4% | 7.2% | 745 g |
| Water | 60.2 g | 2273 g | 2.6% | 1.4% | 3776 g |
| Ash | 0.14 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 36.4 mcg | 900 mcg | 4% | 2.2% | 2473 g |
| Retinol | 0.035 mg | ~ | |||
| beta carotene | 0.008 mg | 5 mg | 0.2% | 0.1% | 62500 g |
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 0.4% | 15000 g |
| Vitamin B2, riboflavin | 0.062 mg | 1.8 mg | 3.4% | 1.8% | 2903 g |
| Vitamin B4, choline | 35.16 mg | 500 mg | 7% | 3.8% | 1422 g |
| Vitamin B5, pantothenic | 0.182 mg | 5 mg | 3.6% | 1.9% | 2747 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.5% | 10000 g |
| Vitamin B9, folates | 0.981 mcg | 400 mcg | 0.2% | 0.1% | 40775 g |
| Vitamin B12, cobalamin | 0.073 mcg | 3 mcg | 2.4% | 1.3% | 4110 g |
| Vitamin D, calciferol | 0.308 mcg | 10 mcg | 3.1% | 1.7% | 3247 g |
| Vitamin E, alpha tocopherol, TE | 0.084 mg | 15 mg | 0.6% | 0.3% | 17857 g |
| Vitamin H, biotin | 2.83 mcg | 50 mcg | 5.7% | 3.1% | 1767 |
| Vitamin RR, NE | 0.5043 mg | 20 mg | 2.5% | 1.4% | 3966 g |
| Niacin | 0.027 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 19.61 mg | 2500 mg | 0.8% | 0.4% | 12749 g |
| Calcium, Ca | 7.71 mg | 1000 mg | 0.8% | 0.4% | 12970 g |
| Magnesium, Mg | 1.68 mg | 400 mg | 0.4% | 0.2% | 23810 g |
| Sodium, Na | 18.77 mg | 1300 mg | 1.4% | 0.8% | 6926 g |
| Sera, S | 24.66 mg | 1000 mg | 2.5% | 1.4% | 4055 g |
| Phosphorus, P | 26.9 mg | 800 mg | 3.4% | 1.8% | 2974 g |
| Chlorine, Cl | 21.86 mg | 2300 mg | 1% | 0.5% | 10522 g |
| Microelements | |||||
| Iron, Fe | 0.35 mg | 18 mg | 1.9% | 1% | 5143 g |
| Yod, I | 2.8 mcg | 150 mcg | 1.9% | 1% | 5357 g |
| Cobalt, Co | 1.401 mcg | 10 mcg | 14% | 7.6% | 714 g |
| Manganese, Mn | 0.0041 mg | 2 mg | 0.2% | 0.1% | 48780 g |
| Copper, Cu | 11.63 mcg | 1000 mcg | 1.2% | 0.6% | 8598 g |
| Molybdenum, Mo | 0.841 mcg | 70 mcg | 1.2% | 0.6% | 8323 g |
| Selenium, Se | 4.301 mcg | 55 mcg | 7.8% | 4.2% | 1279 g |
| Fluorine, F | 7.71 mcg | 4000 mcg | 0.2% | 0.1% | 51881 g |
| Chromium, Cr | 0.56 mcg | 50 mcg | 1.1% | 0.6% | 8929 g |
| Zinc, Zn | 0.1555 mg | 12 mg | 1.3% | 0.7% | 7717 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.111 g | ~ | |||
| Valin | 0.108 g | ~ | |||
| Histidine* | 0.048 g | ~ | |||
| Isoleucine | 0.084 g | ~ | |||
| Leucine | 0.151 g | ~ | |||
| Lysine | 0.126 g | ~ | |||
| Methionine | 0.059 g | ~ | |||
| Methionine + Cysteine | 0.101 g | ~ | |||
| Threonine | 0.085 g | ~ | |||
| Tryptophan | 0.028 g | ~ | |||
| Phenylalanine | 0.091 g | ~ | |||
| Phenylalanine+Tyrosine | 0.158 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.099 g | ~ | |||
| Aspartic acid | 0.172 g | ~ | |||
| Glycine | 0.059 g | ~ | |||
| Glutamic acid | 0.248 g | ~ | |||
| Proline | 0.056 g | ~ | |||
| Serin | 0.13 g | ~ | |||
| Tyrosine | 0.067 g | ~ | |||
| Cysteine | 0.041 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 79.86 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.287 g | ~ | |||
| 17:0 Margarine | 0.004 g | ~ | |||
| 18:0 Stearic | 0.123 g | ~ | |||
| 20:0 Arakhinovaya | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.696 g | min 16.8 g | 4.1% | 2.2% | |
| 16:1 Palmitoleic | 0.055 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.573 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.177 g | from 11.2 to 20.6 g | 1.6% | 0.9% | |
| 18:2 Linolevaya | 0.154 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.014 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 2.3% |
The energy value of Pancakes PP is 185.1 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.
How to make airy pancakes with milk without baking powder?
I often spoil my family with delicious homemade baked goods, and today I want to share with you a great recipe for airy pancakes made with milk without baking powder. The baked goods are tender and light and go well with any toppings.
Cooking time: 25 minutes
Cooking time: 10 minutes
Servings – 4
Ingredients:
- Premium wheat flour – 200 gr.
- Milk – 200 ml.
- Chicken eggs – 1 pc.
- Vegetable oil – 1 tbsp.
- Granulated sugar - to taste
- Salt - a pinch
- Soft cottage cheese – 60 gr.
Cooking process:
- Pour the required amount of milk at room temperature into a deep container. Add the required amount of granulated sugar. Adjust the amount of granulated sugar yourself, depending on your own taste preferences. Beat with a mixer.
- Then break a chicken egg and add a little salt. Pour in the vegetable oil and beat again with a mixer. Add soft cottage cheese.
- Sift the required amount of premium wheat flour through a fine sieve. Mix with a mixer until the consistency is homogeneous.
- Heat a thick-bottomed frying pan well. Spoon the dough a short distance apart. Cook over moderate heat until bubbles appear on the surface of the pancakes and the batter thickens.
- Using a wooden or silicone spatula, turn the pancakes over to the other side and cook for just a minute.
- Place hot pancakes on a plate and decorate as you wish. Serve fluffy milk pancakes without baking powder with your favorite hot drinks.
Enjoy delicious baked goods!
Mini pancakes - breakfast like bloggers
Mini pancakes instead of cereal for breakfast - what do you think of this idea? According to the trends of the times, it was born in the head of a blogger from TikTok: bloggers, that’s what they are, in an endless pursuit of photogenic content. And this time the result was a viral success. The tiny fluffy pancakes are very photogenic, have an unusual appearance and resemble cereal in appearance, for which they received the name Pancake Cereal and even acquired a personal hashtag #pancakecereal - using it you can find a lot of interesting breakfast options on Instagram, TikTok and YouTube. Let's figure out whether the new culinary trend is worth adopting. Of course, it’s difficult to surprise with pancakes for breakfast, but pancakes are quite a traditional breakfast in America. In most cases, associations with overseas food are associated with fast food, but in the case of pancakes the situation is different, and we can safely start the morning in an American format.
Pancake is translated as frying pan (pan) and cake (cake). It is believed that the recipe was brought to America by Scots immigrants, but this fact has not been established for sure. For frying pancakes, a special frying pan was invented with round indentations for an ideal shape and a lid so that the pancakes are fried on both sides at once and do not require turning over.
There are several fundamental differences between pancakes and pancakes:
– the dough is always made without the use of yeast – the fluffiness is ensured by whipped egg whites – pancakes are fried in a dry frying pan, without oil, which immediately reduces the calorie content and amount of fat in the finished dish – little or no sugar is added: pancakes are supposed to be accompanied by berries, fruits, honey or maple syrup. There are also options for unsweetened additions: vegetables, bacon, natural yogurt, hummus - pancakes taste more like soft biscuits or waffles - the external difference is: classic pancakes are very fluffy (minimum thickness - 0.5 cm), absolutely round and large.
In the case of small pancakes, only the last parameter changes - size.
How to cook
INGREDIENTS:
• Wheat flour – 200 g • Chicken egg – 1 pc. • Milk – 200 ml • Baking powder – ½ tsp. • Butter – 30 g • Salt – ¼ tsp.
RECIPE:
1. Sift the flour and mix with baking powder. Add the yolk, melted butter and milk at room temperature. 2. Beat the egg whites with a mixer until stiff peaks form. If the whites are not whipped, you can add a little sugar. 3. Combine the whites with the dough and mix gently. 4. Heat the frying pan and spoon out the dough by the tablespoon for classic pancakes or a teaspoon for mini pancakes. 5. Fry the pancakes on each side until golden brown.
You can make pancakes with different types of flour, such as almond, oat or coconut. In this case, the tastes will become more varied and the benefits will increase. This is also a great solution if you are gluten intolerant. When you want chocolate pancakes, add cocoa. You can sweeten the dough with banana pulp.
How to serve
It would be strange to serve mini-pancakes in stacks of 2-3 pieces, as is done with regular ones. Therefore, they are poured into a bowl - it is very convenient to eat with a spoon. Then rely on your imagination: you can mix with whole or mashed berries, with pieces of fruit, sprinkle with chocolate chips, add yogurt. Remember the name that stuck with them - Pancake Cereal - and serve mini pancakes with milk. By the way, this is an excellent and healthy breakfast for children. Corn flakes contain a lot of sugar, flavor enhancers, and sometimes palm oil. In the case of homemade mini-pancakes, you will be sure of all the ingredients. Baby pancakes can be used not only for breakfast - they are also suitable as a snack if served as a canapé. For example, string pancakes and snack olives or slices of pickled cucumber onto a skewer.
Fluffy and tender chocolate pancakes
For chocolate lovers, I would like to recommend making fluffy chocolate pancakes. The baked goods are tender, airy and perfect for a delicious breakfast or family tea party. Make pancakes and your loved ones will be delighted!
Cooking time: 30 minutes
Cooking time: 10 minutes
Servings – 4
Ingredients:
- Premium wheat flour – 200 gr.
- Milk – 200 ml.
- Chicken eggs – 2 pcs.
- Butter – 80 gr.
- Granulated sugar – 4 tbsp.
- Vanillin - a pinch
- Baking powder – 1 tsp.
- Cocoa powder – 60 gr.
- Bitter chocolate – 100 gr.
- Salt - a pinch
- Berries - for decoration
Cooking process:
- First of all, prepare all the necessary ingredients.
- Pour the required amount of granulated sugar and vanilla into the mixer bowl. Adjust the amount of sugar yourself, depending on your taste preferences. Then break the chicken eggs. Mix the mixture until smooth with a mixer at low speeds, gradually increasing the speed.
- Then add some salt. Pour in the required amount of milk at room temperature in a thin stream. The milk can be slightly warmed. Through a fine sieve, sift the required amount of premium wheat flour, baking powder and cocoa powder.
- Mix with a mixer until the consistency is homogeneous.
- Melt half the butter and dark chocolate in a water bath and pour into the prepared dough. Mix the mixture with a mixer so that there are no lumps in the dough.
- Heat a thick-bottomed frying pan well. Spoon the batter into the center of the pan.
- Cook over moderate heat until bubbles appear on the surface of the pancakes and the batter thickens. Place a piece of dark chocolate in the center. Pour some more dough on top. Using a wooden or silicone spatula, flip the pancakes over to the second side and cook for another minute.
- Remove the finished pancakes from the heat and place a thin piece of butter on each one.
- Decorate fluffy pancakes as you wish. I used chocolate chips and fresh berries. Serve chocolate pancakes with freshly brewed aromatic tea or coffee.
Enjoy delicious aromatic pastries!
A simple and delicious recipe for dietary PP pancakes
With great desire I want to share a great recipe for incredibly tasty and healthy pancakes. The baking process will not take much time, and the result will appeal to everyone who watches their diet and figure.
Cooking time: 30 minutes
Cooking time: 10 minutes
Servings – 2
Ingredients:
- Rice flour – 120 gr.
- Pumpkin – 500 gr.
- Chicken eggs – 2 pcs.
- Sour cream - for serving
- Sweetener - to taste
- Salt - a pinch
- Baking powder – ½ tsp.
Cooking process:
- Prepare all the necessary ingredients. Wash the pumpkin, remove seeds and peel and cut into large cubes. Boil the peeled pumpkin until tender and cool.
- Blend the cooked pumpkin with an immersion blender until smooth. Break chicken eggs into a deep container. Then add some salt. Sift the required amount of rice flour and baking powder through a fine sieve. Add sweetener, I used honey.
- Mix the mixture with a whisk so that there are no lumps in the dough. Then gradually add pumpkin puree. Mix thoroughly with a whisk until smooth.
- Heat a thick-bottomed frying pan well. Spoon the dough a short distance apart. Cook over moderate heat until bubbles appear on the surface of the pancakes. Using a silicone spatula, flip the pancakes over to the other side and cook for just another minute.
- Place diet pancakes on a plate.
- Serve healthy pancakes with sour cream or natural yogurt with freshly brewed aromatic tea or coffee.
Enjoy healthy baking!
Light and airy water pancakes with eggs
For lovers of delicious, quick and simple baking, I wholeheartedly advise you to prepare delicious pancakes in water with eggs. Pancakes turn out light, airy and tender. Make pancakes for breakfast and please your family!
Cooking time: 25 minutes
Cooking time: 10 minutes
Servings – 4
Ingredients:
- Rice flour – 150 gr.
- Drinking water – 125 ml.
- Chicken eggs – 1 pc.
- Coconut oil – 1 tbsp.
- Sweetener - to taste
- Baking powder – 1 tsp.
- Vanillin - a pinch
- Salt - a pinch
- For cream:
- Mango – 1 pc.
- Curd cheese – 6 tbsp.
Cooking process:
- Prepare the necessary ingredients. Divide the chicken egg into white and yolk.
- Pour the required amount of drinking water into the yolk and mix thoroughly.
- Measure out the required amount of rice flour.
- Pour liquid ingredients into a deep container. Then sift the dry ingredients through a fine sieve.
- Add salt.
- Then add baking powder.
- Prepare the sauce. Pour sweetener and vanillin into a deep container. Adjust the amount of sweetener yourself, depending on your own taste preferences.
- Add chicken protein. Using a mixer, thoroughly mix the mixture until it forms a fluffy foam.
- Place the curd cheese in a deep bowl. Wash the mango, remove the skin and seeds. Cut into cubes. Add half to the cream cheese. And pour in the whipped chicken whites. Mix the sauce with a mixer until smooth.
- Heat a thick-bottomed frying pan well. Spoon the batter into the center of the pan. Cook over moderate heat until bubbles appear on the surface of the pancakes and the batter thickens.
- Using a wooden or silicone spatula, flip the pancakes over to the other side and cook for a couple more minutes. Place the finished pancakes on a plate.
- Decorate the pancakes with the prepared sauce and add mango pieces.
- Serve delicious pancakes cooked in water with eggs along with aromatic tea or coffee.
Enjoy the flavorful pancakes!
