I am sharing an interesting recipe for pancakes with milk and beer. At first, it seems that beer, milk and pancakes have nothing in common. But I assure you that the result will pleasantly surprise and delight.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Among the many different recipes for making pancakes, don't miss this one. For pancake dough, not only classic milk is used here, but also light beer. Because the dark drink has a slight bitterness. Although not for everybody, use a dark variety if desired. The technology for making such napholes is no different from the traditional recipe, only the introduction of beer into the dough. Such pancakes are fluffy and soft, thin and elastic, with a ruddy and fragile edge. It is convenient to stuff them with any fillings, from fruits to meat. However, they are quickly eaten without any filling.
I will warn you that frying pancakes have a characteristic intoxicating smell, but not beer, as many housewives think. In addition, there is absolutely no beer aftertaste in the finished product, so do not be afraid to cook it for the children's table. The recipe is good because in the dough you can use the leftovers of beer that were left unfinished from yesterday. In general, if you want to bake a new recipe for a "thematic" pancake day, take a note of the recipe. I think the result will delight and surprise many. By the way, here you can still experiment with flour. Replace partially wheat flour with rye or oatmeal. In different parts of the world, there are generally rice, corn, semolina and buckwheat pancakes. So feel free to experiment.
- Caloric content per 100 g - 163 kcal.
- Servings - 15-18
- Cooking time - 30 minutes
Ingredients:
- Milk - 1 tbsp.
- Sugar - 3 tablespoons
- Light beer - 1 tbsp.
- Flour - 1 tbsp.
- Eggs - 1 pc.
- Salt - a pinch
- Odorless vegetable oil - 2 tablespoons
Step-by-step preparation of pancakes with milk and beer:
1. Combine milk and beer in one container and stir.
2. Pour in flour, which it is desirable to sift through a fine sieve. Then it will be enriched with oxygen and the pancakes will be softer. Also add sugar and salt.
3. Whisk the dough until smooth and smooth so that there are no lumps. Add raw egg and vegetable oil. The oil will help prevent the pancakes from sticking to the bottom of the pan when frying. So don't forget this ingredient. If you don't add it to the dough, grease the pan with a thin layer of oil or fat.
4. Knead the dough until smooth. If you have time, then leave it to stand for half an hour, while removing the iron devices from the container. The flour will release the gluten and the pancakes will be stronger.
5. Place the frying pan on the stove and heat it up. pancakes should be fried only in a well-heated frying pan. Despite the fact that oil is added to the dough, before baking the first pancake, grease the bottom of the pan with a thin layer of fat so that the first pancake does not turn out to be "lumpy", i.e. do not stick to the surface. Pour a portion of the dough with a ladle, twist the dishes so that it spreads in a circle, and fry over medium heat for 2 minutes until a golden edge forms along the edge.
6. Flip the pancake over to the other side and cook for another 1 minute. Stack the finished rolls on top of each other, oiling each pancake with butter.
See also a video recipe on how to cook beer pancakes.
