Do you want to enjoy the most delicate pancakes with a beautiful ruddy color? Then find out how to make pancake dough with baked milk. Step-by-step recipe with a photo. Video recipe.
I am sharing an interesting idea of making pancake dough with baked milk. These pancakes turn out to be much more satisfying, silky and sunnier, especially if you use homemade baked milk. Baked milk is the tastiest, the most fatty, and the fattest is natural country milk. Of course, nothing beats baked milk in an earthen pot cooked in a real rustic oven! But you can also make baked milk from the store in a saucepan on the stove or in the oven. It turns out an equally excellent product. If you buy ready-made baked milk, then take whole selection. Although the most ordinary pasteurized will do, I had just one.
In the absence of baked milk, you can replace it with fermented baked milk. It also gives the caramel flavors and sunshine to the caramel. It is worth noting that this recipe for thin pancakes is distinguished not only by an excellent result, but also by its ease of preparation. Serve them deliciously dipped in amber honey or jam, pour over thick sour cream or chocolate paste, washed down with freshly brewed tea or coffee, or baked fresh milk … It will always be a universal breakfast for every taste for the whole family.
See also how to make shortbread dough.
- Caloric content per 100 g - 425 kcal.
- Servings - 20-25 pcs. pancakes
- Cooking time - 15 minutes for dough preparation
Ingredients:
- Baked milk - 1 l
- Sugar - 100 g or to taste
- Eggs - 1 pc.
- Vegetable oil - 3-4 tablespoons
- Flour - 500 g
- Salt - a pinch
Step-by-step preparation of pancake dough with baked milk, recipe with photo:
1. Pour room temperature baked milk into a large deep bowl.
2. Add a raw egg to the milk and whisk the liquid ingredients together.
3. Pour flour to the food, sift it through a fine sieve so that it is enriched with oxygen. This will make the pancakes more tender.
4. Whisk the dough until smooth and homogeneous, so that there are no lumps. You can use a blender for this, it breaks up all the lumps well. Then add sugar with a pinch of salt and stir again.
The consistency of the dough will depend on the amount of flour added. If you want the pancakes to be thin, then the texture of the dough should be like non-fat yogurt. For thicker pancakes, the consistency of the dough should be similar to sour cream.
5. Pour in vegetable oil. It is necessary so as not to pour oil into the pan before frying each pancake.
6. Stir the dough to distribute the butter evenly throughout. Leave the dough in baked milk to stand for half an hour to release the gluten, and start frying the pancakes.
See also a video recipe on how to cook pancakes in baked milk.
