A proven recipe for the ideal dough for thin pancakes with semolina at home. Step-by-step recipe with a photo. Combinations of ingredients. Video recipe.
Unrealistically delicious pancakes can be prepared without milk. A great breakfast idea - thin pancakes with semolina on beer. This recipe will be especially helpful if family members are allergic to lactose or just don't have milk at home. The resulting beer pancakes are ruddy, appetizing, tasty and very satisfying. Any beer can be added to the dough: light, dark or non-alcoholic. Its taste and smell, or the obvious aftertaste of malt and alcohol, is not felt at all in the pancakes. Only during baking will a pleasant bread aroma be present. It is important to use a live unfiltered foamy drink without additives or preservatives for the recipe.
Beer pancakes also differ in texture - they turn out to be very soft and thin. You can wrap any filling in them, because they are very elastic, do not tear at all, but literally melt in the mouth. They can be served with sour cream, jam or condensed milk. I am sure that the taste of these thin beer pancakes will be appreciated by all eaters.
- Caloric content per 100 g - 182 kcal.
- Servings Per Container - 3-4
- Cooking time - 1 hour
Ingredients:
- Wheat flour - 0.5 tbsp.
- Light beer - 1 tbsp.
- Semolina - 0.5 tbsp.
- Aromatic spices for baking gingerbread - 0.5 tsp.
- Salt - a pinch
- Sugar - 2 tablespoons
- Refined vegetable oil - 30 ml
- Milk - 1, 5 tbsp.
- Vegetable oil - 1 tablespoon
- Eggs - 1 pc.
- Vanillin - on the tip of a knife
Step-by-step preparation of dough for pancakes with semolina on beer:
1. Pour milk and light beer into a bowl.
Before cooking, slightly heat the liquid (milk, beer) to increase the stickiness of the flour. A suitable temperature is considered to be fresh milk about 50-60 ° C. Then you get fluffy and soft pancakes that will remain so even the next day.
2. Break the eggs and add to the slurry. They make pancakes stronger, but tougher. Since the size of eggs in chickens is different, therefore, focus on the general rule. At 1 st. flour for ordinary pancakes there are 1 large or 2 small eggs, for pancakes with a filling - 2 large or 3 small.
3. Whisk or use a mixer to whisk liquid foods.
4. Sift flour and send to liquid ingredients. Be sure to sift it. This will allow it to be enriched with air and the pancakes will be fluffy and soft. This should be done just before preparing the pancakes.
5. Whisk everything until smooth.
6. Add semolina to the food.
7. Add sugar and salt. If you have a sweet tooth, don't overload the dough with extra sugar. A large amount of it can cause pancakes to burn. Therefore, it is better to serve sweet toppings with ready-made pancakes. Moreover, if you are preparing pancakes for savory filling, then sugar must still be added.
8. Put the aromatic spices into the dough.
9. Stir the dough thoroughly so that there are no lumps. It is best to use a mixer at this stage. Then pass this liquid through a sieve to exclude undissolved crystals that can spoil the structure of the dough.
10. Pour vegetable oil into the dough and mix well. It is always added last. It can also be replaced with melted butter, but it must be cooled before adding.
If you have added all the flour according to the recipe, and the dough seems thin, do not rush to add flour. The pancake dough should stand at room temperature for half an hour so that all the ingredients combine and the alcohol fumes come out. During this time, gluten will develop in the flour, and the semolina will swell and the consistency of the dough will be clear. Either you have to add flour, or dilute the dough with liquid just before frying.
After that, start baking pancakes. They should be baked like ordinary pancakes, evenly distributing a ladle of dough over the surface of the pan. Pour the dough into a well-heated non-stick frying pan, lightly greased with oil. If you are sure of the quality of the frying pan, then you do not need to grease it anymore. Pancakes flip easily. The cooking time depends on the pan and the intensity of the fire. Usually, readiness is determined by a beautiful ruddy color on both sides. After baking, be sure to grease the pancakes with butter.
