Have a glass of beer left after a fun party? Take your time to send it to the sewers, cook pancakes in the morning and the result will simply amaze you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Different types of pancakes are found in the national cuisines of the peoples of the world. Therefore, the number of dough recipes is measured in tens or even hundreds. Most often, thin round tortillas are baked from wheat flour in milk. However, in different parts of the world there are rice, corn, semolina or buckwheat pancakes.
This recipe suggests baking pancakes with beer and sour cream. The recipe is very tasty, and it is noteworthy that even without milk, pancakes can be baked, and they will be very tasty and thin. And if you want lush pancakes, then add whites whipped into a strong foam to the dough. Despite the fact that a hoppy drink is used, the pancakes do not have to be salty, they are suitable for sweet fillings and sauces. Many housewives are afraid to bake beer pancakes, fearing that they will not be able to get rid of the persistent beer smell. Although it was done in vain, tk. when frying pancakes, there is an aroma that resembles more bread, rather than beer. In addition, when removing the pancake from the pan, the smell disappears immediately.
Sour cream plays the role of a dairy product and replaces traditional milk. The product gives the pancakes elasticity and crispy brown edges. Although its presence in the recipe is not required, I put it in the dough, because remained its unused remains.
- Caloric content per 100 g - 190 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Wheat flour - 1 glass
- Beer - 1, 5 glasses
- Sour cream - 2-3 tablespoons
- Eggs - 1 pc.
- Refined vegetable oil - 2 tablespoons
- Sugar - 3-4 tablespoons
- Salt - a pinch
Making pancakes with beer and sour cream
1. Pour the beer into a deep mixing bowl. I recommend using a light hop drink. the dark is a bit bitter.
2. Beat in an egg, pour in vegetable oil, add sour cream, salt and sugar. Products for pancakes should all be at the same temperature, at room temperature, so remove all ingredients from the refrigerator beforehand.
3. Stir the liquid ingredients until smooth.
4. Add flour. It is desirable to sift it through a sieve, but this option is optional. So, the pancakes will turn out to be more tender.
5. Knead the dough until smooth and lump-free. This can be done with a whisk or blender. If you have free time, then leave the dough to sit for half an hour. During this time, the gluten will swell, the pancakes will hold better, become softer and more elastic. But, in the absence of extra minutes, you can immediately start baking, the products will turn out to be good too.
6. Put the pan on the stove, brush with a piece of bacon or vegetable oil and heat. This is necessary so that the first pancake does not turn out lumpy. After the ladle, take a portion of the dough and pour it into the middle of the pan. Let it spread in a circle and send it to the fire.
7. Set to medium heat and fry the pancake until golden brown. When the edges of the pancake are browned, turn it over and bake for literally 1 minute, because on the reverse side, they bake much faster.
8. Put the prepared pancakes in a pile on a dish. If you want them to have crispy edges, then leave them out in the air, if you prefer a soft edge, cover them with a lid. A microwave lid is ideal for this.
See also a video recipe on how to cook beer pancakes.
