Among the many pancake recipes, this one cannot be missed. For pancake dough, beer and fermented baked milk are used here. Such pancakes are soft and fluffy, and it is convenient to fill them with any fruit and meat.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In Russian cuisine, pancakes are far from the last place. At the same time, I think many families will find beer in the refrigerator, especially in the summer season, when the hot, sultry weather is plaguing. And in winter, a hoppy drink can be found on the shelf of the refrigerator, if there is a beer lover in the family. Therefore, I suggest using a glass of frothy beer for pancake dough. Of course, such a recipe cannot be classified as traditional. However, it does exist. Since the pancakes on beer and fermented baked milk are simply excellent.
To prepare this recipe, I recommend using light beer, otherwise the dark one will taste bitter and give the food an unpleasant aftertaste. To make the pancakes thinner, use more beer and less fermented baked milk, respectively, vice versa. You can stuff pancakes with any fillings, but they are especially tasty with curd mass. If you are making them for children, then don't be afraid to use beer, as it is. the alcohol will completely evaporate during frying. But the pleasant hop and yeast taste will remain in the leaflets.
- Caloric content per 100 g - 163 kcal.
- Servings - 20
- Cooking time - 15 minutes for kneading the dough, 30 minutes for infusing the dough, 20 minutes for frying pancakes
Ingredients:
- Wheat flour - 1, 5 cups
- Light beer - 1, 5 glasses
- Ryazhenka - 1, 5 glasses
- Egg - 1 pc.
- Vegetable oil - 3-7 tablespoons
- Salt - a pinch
- Sugar to taste
Cooking pancakes with beer and fermented baked milk
1. Pour flour, sugar and salt into the kneading container. Stir.
2. Pour in beer, fermented baked milk and vegetable oil. Instead of vegetable oil, you can use ghee, olive oil, lard, mayonnaise - however, any product containing fat. It will prevent the pancakes from sticking to the pan.
3. Beat in the egg. If desired, you can pre-beat it with a mixer, then the pancakes will be more tender.
4. Use an electric broom to knead the dough until smooth. This process can be done with a mixer, blender, or hand whisk. The main thing is that there are no lumps in the dough.
5. If it seems to you that the dough is too runny, add flour. This is exactly what happened to me, I wanted thicker pancakes.
6. And knead the dough again until smooth.
7. Put the pan on fire. Lubricate it with butter or lard and leave to heat. Its pores should open so that the pancake does not stick to the bottom. Then scoop up the dough with a ladle and pour into the middle of the pan. Twist it in all directions so that the mass spreads around the entire area.
8. When the edges of the pancake are browned, pry it up with a spatula and gently turn it over to the back side. Fry it for literally 1 minute over medium heat and remove from the pan.
Continue toasting the rest of the dough pancakes. In this case, the pan can no longer be greased, the dough will no longer stick to it. Although this is already a matter of taste. If you want pancakes fatter and more satisfying, then coat it with lard before each baked pancake.
9. Serve ready-made pancakes to the table on their own with any favorite jams or sour cream. You can also use any filling or make a pancake cake.
See also a video recipe on how to make thin and soft pancakes with beer.
