On the shelf is an empty jar with a couple of spoons of honey, which you don't know where to put? Then use my proven recipe - honey pancakes. You will definitely be satisfied with the result and the aroma of the food.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Honey can be attributed to the few products that are not only healthy, but also tasty. The product is widely used in cooking, and not only in dessert dishes, but also in meat dishes. This recipe proposes to completely eliminate sugar, and put natural honey instead. The taste and external qualities of the product will not suffer at all, but on the contrary, they will acquire a sunny delicate shade and a light honey taste. Therefore, if you and your family are not allergic to bee products, then you can not be afraid of such pancakes, but feel free to cook, eat and have fun. In addition, such pancakes with a delicious honey "touch" can be eaten completely without fruit, jam and syrups.
Also note that I use sour milk in this recipe, which made the pancakes more delicious. Although you can use absolutely any products as liquid ingredients: fresh milk, hot milk for custard pancakes, baked milk, kefir, fermented baked milk, yogurt, beer, mineral water, etc. I assure you that pancakes with any of these ingredients will be delicious.
- Caloric content per 100 g - 233 kcal.
- Servings - 20
- Cooking time - 30 minutes, optionally 30 minutes for infusing the dough
Ingredients:
- Flour - 1 tbsp.
- Sour milk - 2 tbsp.
- Honey - 3-4 tablespoons
- Refined vegetable oil - 2 tablespoons
- Eggs - 1 pc.
- Salt - a pinch
Cooking honey pancakes with sour milk
1. Pour sour milk (or any other liquid ingredient) into a mixing bowl and beat in an egg.
2. Whisk the liquid components well until smooth.
3. Add honey. If it is too thick, then heat it up a little in a water bath, then it will dissolve well in the dough.
4. Stir the food again and add the vegetable oil.
5. Stir again and add flour and salt. By the way, you can use not only wheat flour, but also rye, oatmeal, buckwheat, etc. It can be completely or partially replaced with other varieties.
6. Knead the dough until smooth, without lumps. Its consistency should be like liquid sour cream. However, the dough can be made in different ways, if it is too liquid, then the pancakes will be very thin, respectively, and vice versa, the thicker it is, the thicker the pancake. You can insist the finished dough for about half an hour so that the gluten stands out, then the pancakes will bake better, but this option is not required.
7. Place the pan on the stove, brush with a piece of oil and heat well. Pour a portion of the dough with a ladle, twist the pan in all directions so that it completely spreads, and fry the pancake on both sides until golden brown. You do not need to grease the pan before baking the next pancakes. This process should be done only at the very beginning of frying, so that the first pancake does not turn out to be "lumpy".
8. Serve the food on its own, or you can fill them with any filling, both sweet and salty.
See also a video recipe on how to make honey pancakes with cottage cheese.
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