Pancake Dough

Pancake Dough

Pancakes - American food. Here they are often served for breakfast or as a dinner supplement - for dessert. The food resembles small pancakes or large pancakes. Make them lush, but from yeast-free dough. Pomp is achieved by using a baking powder, which is added in significant quantities. Pancake dough is usually mixed with milk or kefir, most often with the addition of a large number of eggs. American pancakes are fried in small pans, which makes them ideally round. This allows you to turn them into mini-cakes, laying the pieces of bananas and other fruits. Serve pancakes, watering maple or other syrup.

Cooking Features

The dough for pancakes has several features that distinguish it from the dough for our pancakes and pancakes. Firstly, it is bland, that is, it is kneaded without the use of yeast. Secondly, a lot of baking powder is put into it, thanks to which pancakes are obtained fluffy. Thirdly, so many eggs and sugar are added to the dough for pancakes that it resembles a biscuit. The technology of its preparation also has certain features, but differs little from the process of kneading dough on Russian pancakes. Knowing and taking into account the basic principles of preparing dough for pancakes, even an inexperienced cook will cope with the task.

  • Taste and appearance of dishes prepared from it directly depends on the quality of flour. From second-rate flour dishes are not too lush, have a grayish tint and a specific flavor. For cooking pancakes need to use high-quality flour.
  • Sifting flour before making the dough is a mandatory procedure. Its purpose is not only to cleanse the product of small litter and insect larvae. The main task is to saturate the flour with oxygen. After sifting, it becomes easy. Such flour easily mixes up with other ingredients, without forming lumps. The dough from such flour rises well, the products from it turn out to be tender and airy.
  • The dough for pancakes is whipped with a mixer. This allows not only to mix the ingredients well, getting a smooth and uniform composition, but also to make baking more lush.
  • Use the dough for pancakes immediately after cooking, otherwise the composition will lose its lightness. If a lot of time passes, then the neutralization reaction, contributing to the formation of bubbles in the text, will stop. Because of this, pancakes will be flat, unappetizing. If you do not plan to bake American fritters immediately after kneading the dough, do not add baking powder immediately - you can enter it shortly before frying pancakes.

Fry pancakes in a small amount of oil - just lubricate the pan with it. Pour the dough on it only when it is well warmed up. The pan is better to choose with a thick bottom and small diameter. If this is not, you can fry in a conventional frying pan, where you cook pancakes, just not filling it completely. Pancakes are not fritters, you shouldn’t fry them at once - the dough can spread when frying, the products will stick together and will become an inaccurate shape.

Classical dough on packs on milk

Composition:

  • flour - 0, 35 kg;
  • milk - 0, 3 l;
  • chicken egg - 2 pcs .;
  • sugar - 60 g;
  • baking powder for dough - 10 g;
  • salt - a large shchipot;
  • refined vegetable oil - 40 ml;
  • vanilla sugar - 10 g.

Method of preparation:

  • Break eggs into a bowl. Add vanilla sugar and salt to them.
  • Immerse the mixer in the bowl and turn on the device. Beat the eggs until a fluffy foam is formed.
  • Add warm milk to whipped eggs. You need to warm it up quite a bit, otherwise the eggs may curl.
  • Beat the egg mass together with the milk.
  • Pour in the oil. At this stage, the liquid mixture can not whisk, but simply mix.
  • Sift flour, mix it with baking powder.
  • In 2-3 doses, add flour to the liquid mass, each time beating the dough until homogeneous, avoiding the formation of lumps.

As soon as the last portion of flour is introduced, and the dough will be well whipped after that, it should be used to make pancakes. The longer the dough remains, the less fluffy American fritters will be.

Classic recipe dough for pancakes on kefir

Composition:

  • kefir - 0, 25 l;
  • flour - 150 g;
  • chicken egg - 1 pc .;
  • sugar - 30 g;
  • soda - 5 g;
  • refined vegetable oil - 20 ml;
  • vanillin - on the tip of a knife;
  • salt - a pinch.

Method of preparation:

  • Sift flour, combine with soda. Extinguishing soda is not necessary - it will be extinguished when interacting with kefir
  • Remove the egg and kefir from the refrigerator beforehand, so that by the time the dough is prepared they reach room temperature. Kefir can even be slightly heated in a water bath - up to about 30-35 degrees. It is impossible to heat fermented milk product strongly, as it can be divided into cottage cheese and whey, becoming unsuitable for preparing dough.
  • In a bowl, combine the eggs, sugar, salt, and vanilla. Beat them until a fluffy foam is formed.
  • Pour kefir into the eggs, beat the products together.
  • Pour oil into the liquid mixture, mix it with a spoon.
  • In a handful, pour flour into a liquid base and beat the dough with a mixer so that no flour lumps form in it.

Let the dough stand for 5-10 minutes and use as directed.

Chocolate Pancake Dough

Composition:

  • milk - 0, 2 l;
  • flour - 150 g;
  • chicken egg - 2 pcs .;
  • butter - 50 g;
  • cocoa powder - 50 g;
  • dark chocolate - 50 g;
  • sugar - 50 g;
  • baking powder for dough - 5 g.

Method of preparation:

  • Break the chocolate into pieces. Put in a cup. Add to it sliced ​​butter.
  • Put a cup of chocolate and butter in the water bath. Melt them, stirring slightly. Melt food can be in the microwave. If you melt butter with chocolate over low heat, watch carefully so that they do not boil.
  • Allow the butter and chocolate to cool slightly.
  • Sift flour. Mix it with dry ingredients: sugar, salt, baking powder and cocoa powder.
  • In a separate bowl, break the eggs, shake them with a fork or whisk. Mix with milk, whisk with a mixer or whisk.
  • Make a well in the flour heap, pour the egg-milk mass into it, stir it.
  • Add the chocolate-butter mixture.
  • Beat dough with a mixer. Beat until needed until the consistency of the dough is completely smooth.

Chocolate pancake dough is used immediately after kneading.

American pancakes are related to our pancakes and pancakes. They are as lush as pancakes, but they are larger than them. Pancake dough is kneaded without yeast on milk and kefir. Both options are considered classic.

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