A step-by-step recipe with a photo of making milk-beer pancakes with starch and saffron at home. Combinations of ingredients. Chefs' secrets. Video recipe.
Do you adore pancakes, but not ordinary ones, but with a twist, fragrant, tender, ruddy … Do you like to experiment in the kitchen and want to add new colors to the usual taste of pancakes? I suggest trying to make thin pancakes mixed with milk and beer with the addition of starch and saffron. They turn out delicious, tender and velvety. They cook quickly, and you can serve them with sour cream, honey, condensed milk or with any filling.
- Starch (potato or corn) imparts softness and plasticity to pancakes. Usually it is used as a thickener, which means that adding starch to the pancake dough will make it thicker. For the same reason, eggs may not be added to the dough at all. By adding starch to the dough, the amount of flour (a source of gluten and gluten) is reduced, and pancakes are more tender and elastic when baked. Moreover, the more starch and less flour, the more interesting the taste of the pancakes. If desired, the pancake dough can generally be made starchy, i.e. completely starch based.
- Use only light beer for the recipe so that the bitterness is not felt. Pancakes on beer are soft and fluffy. There is no malt or alcohol flavor in them.
- Saffron is a little-known spice in our country, but in the east it is widely used to color the dough. Saffron powder has a bright orange color, slightly bitter taste and spicy aroma. Depending on the amount added to the dough, the baked goods acquire a weak or rich, but beautiful golden color.
- Caloric content per 100 g - 136 kcal kcal.
- Servings - 18-20
- Cooking time - 40 minutes
Ingredients:
- Light beer - 250 ml
- Salt - a pinch
- Eggs - 1 pc.
- Flour - 200 g
- Refined vegetable oil - 20 g
- Vanillin - on the tip of a knife
- Milk - 250 ml
- Corn starch - 100 g
- Saffron - 0.5 tsp or to taste
- Sugar - 50 g or to taste
Step-by-step preparation of milk-beer pancakes with starch and saffron, recipe with photo:
1. Pour beer into a deep kneading container.
2. Then pour in milk and whisk to mix.
3. Insert the egg and mix the food again. To make the dough easier to knead, and small holes appear on the pancakes, use all products at room temperature. Therefore, remove milk, beer and eggs from the refrigerator beforehand.
4. In the liquid base, pour the starch, sifted through a fine sieve, and mix with a whisk or mixer.
5. Next, add flour to the products, which is also desirable to sift through a sieve. I draw your attention to the fact that flour is different, and you may need it either more or less than the amount indicated in the recipe. So add it a little at a time and stir well with a whisk.
6. Add sugar.
7. Add a pinch of salt.
8. Season the dough with vanilla for flavor.
9. For a beautiful shade of pancakes, add saffron. For pancakes, you can use any spice, not just saffron. They will help improve the flavor of the pancakes and give the products a different color. For example, turmeric has such properties. Also, ground anise seeds, star anise, cloves, cardamom, coriander, cinnamon, nutmeg, cumin, fennel are put in pancakes.
10. Use a whisk to knead the dough well so that all products are dissolved and a homogeneous, smooth mass without lumps is obtained. If this procedure fails, then strain the mass through a fine sieve. Since you cannot overdo it with kneading the dough. If you beat it too long and hard, then the pancakes will turn out to be tough.
eleven. Add vegetable oil to the dough as the last product so that the pancakes do not stick to the bottom of the pan during baking, and stir in well. You can replace it with melted butter, then the pancakes will be softer and tastier.
It is advisable, if there is time, that the pancake dough should stand for at least 30 minutes, so that the gluten will stand out and swell from the flour. Then the pancakes will be more elastic, strong and guaranteed not to tear when turned over. During this time, the dough will thicken and you may need to add milk or beer. The consistency of the dough should not be thick, but also not runny, it should resemble drinking cream. Moreover, the thinner the dough, the thinner the pancakes will be, and vice versa.
12. Put the pan on the stove, turning on a high heat. The key to successfully baked pancakes is a well-heated frying pan. Therefore, when a strong heat emanates from it, you can start frying pancakes. Before baking the first pancake, brush the pan with butter or a piece of bacon so that it does not stick to the bottom. Further, you can not grease the pan with anything, because the oil in the pancake batter will keep the pancakes from sticking to the surface of the pan.
Then scoop the dough with a ladle and pour it into the pan. Twirl it so that the dough is evenly distributed in a circle over the entire surface of the bottom.
13. Fry the pancake over medium heat for about 1-2 minutes until golden brown. Then flip it over and cook for 1 minute. The indicator that it is time to turn the pancake is the ruddy edge around the pancake and small "holes" on the surface. In this way, fry all the milk-beer pancakes with starch and saffron.
Place the finished pancakes on top of each other to keep them soft and warm. They turn out to be elastic, velvety, thin and, undoubtedly, beautiful and tasty. If desired, stuff them with various fillings (sweet or salty) or serve with your favorite toppings: jam, sour cream, condensed milk, yogurt, honey, cream, etc.
