Although the Ameikan pancakes resemble ordinary pancakes in appearance, they are slightly different in taste. The main difference between pancakes is their tenderness and airiness. In some cooking options, this is achieved by adding butter and a minimum dough kneading time — the lumps of flour practically do not break, but they then dissolve themselves when frying pancakes, and because the dough is almost not mixed, it does not have time to develop gluten and baking is very soft. In our recipe, the airiness, as in the biscuit, is obtained by the separate whipping of proteins.
- incomplete glass of milk;
- 2-3 chicken eggs;
- 200 gr. flour;
- 50 gr. Sahara;
- 1 tablespoon of oil (vegetable);
- baking powder.
1. Prepare the necessary ingredients.
2. Carefully separate the whites from the yolks so as not to damage the yolks.
3. In a separate cup, add milk to the chicken yolks.
4. Add the required amount of flour and sugar. It is advisable to use a mixer, while there will be no lumps. It is recommended to sift the flour several times before use - this will give lightness to the dough.
5. Mix everything thoroughly. Next, add a pinch of baking powder and vegetable oil. Stir again.
6. In another deep and dry bowl, beat the proteins into the foam with a mixer for 3-5 minutes until stable peaks are formed. It should be remembered that chilled proteins are whipped much better.
7. Add whipped whites to dough. This should be done very carefully, using a spoon or wooden spatula, and stir. In no case is it recommended to use a mixer, otherwise the dough will lose lightness.
8. The dough should resemble sour cream in consistency, it should be airy and fluffy.
9. We bake our pancakes in a pre-heated dry frying pan. We spread one tablespoon, as shown in the photo. Pancakes should turn out perfectly round due to the airiness of the dough.
10. As the pancakes are browned, after a couple of minutes, turn them over to the other side.
11. Served with chocolate sauce and berries. Pancakes are best to put a neat stack on a plate.