Lush shape, a little ruddy, smooth sides, you just want to pour a cup of tea, pour the pancakes with sauce and make breakfast more comfortable and joyful.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
American pancakes, or as they are also called pancakes, are made with soda or baking powder, in contrast to their French and Russian counterparts, which are simply made with milk, eggs or yeast. In principle, everything that is at hand is used in a liquid base. This is milk, and sour buttermilk, and kefir, and cream, and water, and even beer. The main thing in the technology of making American pancakes is mixing liquid ingredients with dry ones immediately before frying, while the dough is always kneaded before each added component. This is the main difference between American pancakes / pancakes and Russian ones. In addition, for the latter, the dough becomes better after "racking", then the pancakes are elastic and thin. And in the American version, the main thing is different - fluffiness and softness, so the dough does not knead for a long time and is not left to rest, otherwise the pancakes will turn out to be dense and rubbery.
It takes literally 15 -20 minutes to prepare such pancakes from the moment you start kneading the dough and finish washing the dishes. Since each pancake is fried for no more than one minute. For this reason, you cannot move away from the pan, otherwise they will burn. Also note that, as in the Russian version, American pancakes can be improvised by adding all kinds of seasonal fruits and berries. But do not overdo it here, otherwise it will be difficult for the dough to rise.
- Caloric content per 100 g - 163 kcal.
- Servings - 20
- Cooking time - 20 minutes
Ingredients:
- Flour - 150 g
- Beer - 100 ml
- Eggs - 1 pc.
- Baking soda - 1 tsp without top
- Salt - a pinch
- Sugar - 3 tablespoons or to taste
- Vegetable oil - 2 tablespoons
Making American Beer Pancakes
1. Pour beer and vegetable oil into a mixing bowl. Stir the food so that the liquid components are well distributed throughout the mass.
2. Add baking soda and stir. Your beer will immediately begin to foam, as shown in the photo.
3. Now divide the egg into whites and yolks. Put the whites in a separate container and the yolk in a bowl of food. Stir the mixture until the yolk is completely dissolved. You can use a blender or mixer for better product distribution.
4. In a separate container, combine flour, sugar and salt, which mix and gradually add to the liquid component.
5. Knead the dough until the flour is completely dissolved. Its consistency should be liquid, like sour cream.
6. Whisk the protein in the bowl with a mixer into a stable white fluffy mass, ie. to the peaks. You can check its readiness as follows. If the container with it is turned over, then the mass will be stable and will not begin to slide down the sides of the bowl. After that, put the protein in the dough.
7. Knead the dough a few times so that the protein does not settle. Do it slowly and smoothly. The protein does not need to be completely dissolved; it can remain small lumps in the dough.
8. Place the pan on the stove and heat it up. Usually, the pan is not lubricated with anything, but for safety reasons, you can smear it with a small layer of vegetable oil. Take a portion of the dough with a tablespoon and place it in the pan. The dough will spread on its own along the bottom, taking on a round shape.
9. Fry the pancakes for about 30 seconds on one side and flip it over, where also cook for no more than 20-30 seconds until golden brown.
10. Serve ready-made pancakes hot with any sauces, jams and sweets.
See also a video recipe on how to make lush pancakes with beer.
