Did you have a beer party and you still have a few half-finished beers left? And you, as a thrifty housewife, can't pour it into the sink? Then make some beer pancakes for breakfast. I am sure that you will definitely be satisfied with the result of the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Surely, people who have not eaten or tried pancakes, or who do not know about such a product at all, simply do not exist. After all, pancakes are the most ancient dish of real Russian cuisine.
The general principle of their preparation is quite simple and in all cases is practically the same. All ingredients are mixed into a batter, which spreads over a frying pan greased with lard or butter. It turns out a thin layer of dough, which is turned over and baked from the other side.
Today I want to offer you to make beer pancakes. Among the many different pancake recipes, it is simply impossible to miss this one. The pancakes are soft and fluffy. The bitterness of beer is absolutely not felt in them, although the smell of beer is slightly present during baking. All sorts of beer can be used, and you can even use assorted beers. Such pancakes can also be given to children, tk. when they are baked, alcoholic degrees completely evaporate and are not preserved in the finished product.
- Caloric content per 100 g - 163 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Flour - 250 g
- Beer - 250 ml
- Drinking water - 250 ml
- Egg - 1 pc.
- Refined vegetable oil - 3 tablespoons
- Salt - a pinch
- Sugar - 5 tablespoons or to taste
Making beer pancakes
1. Pour flour into a mixing bowl. If desired, it can be sieved to enrich the flour with oxygen.
2. Add sugar to the dough, beat in an egg and pour in vegetable oil. The egg should be at room temperature, then the pancakes will be more elastic. Do not forget to pour the vegetable oil, otherwise the pancakes will stick to the pan.
3. Pour in beer and water, which should also be at room temperature.
4. Use a whisk or blender to knead the dough.
5. The consistency of the dough should be uniform without lumps.
6. Put the frying pan on the stove, brush it with a piece of bacon and pour out a portion of the dough with a ladle. Twist it in different directions so that the dough spreads evenly. When the edges of the crepes are browned, flip them over to the other side and fry until golden brown. In the future, you do not need to grease the pan with lard. This is done only the first time so that the first pancake does not turn out lumpy.
7. Put the finished pancakes in a pile on top of each other, coat them with butter if desired. Cover the pancakes with a lid, such as from the microwave, to keep them warm.
Serve the prepared pancakes. Beer pancakes are combined with sour cream, jam, honey, cream, etc. Also, absolutely any fillings, both salty and sweet, can be wrapped in them.
See also the video recipe: "Breakfast with Julia Vysotskaya" - how to cook pancakes on beer with pear sauce.
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