How and what to quickly prepare for breakfast so that the dish is tasty, hearty, and loved by everyone? I am sure that no one will refuse to eat delicious, thin and healthy rye pancakes with condensed milk in the morning. This is a great and quick dessert for the whole family!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes are one of the most popular dishes found in all cuisines of the world. Their history goes back to the distant past, however, one way or another, these are traditional Russian pancakes. In our country, their preparation is closely connected with Shrovetide, when a unique aroma, familiar to us from childhood, is emitted from each house.
In modern cooking, housewives use all sorts of basic ingredients to bake pancakes, from milk to beer. Also, the food is prepared using different types of flour, with all kinds of fillings, etc. In this section, I will share a recipe for making pancakes with rye flour, and instead of classic sugar, I will use condensed milk. On the one hand, the recipe is quite simple, but on the other, very unusual.
Surely many have heard that rye baked goods have not only an amazing taste, but also much healthier. The products differ in both taste and texture. However, not every housewife had to work with this kind of flour. And most often it is used spontaneously when no other is at hand. But having tried a dish with rye flour once, I began to use it in baking more and more often.
- Caloric content per 100 g - 166 kcal.
- Servings - 15-18
- Cooking time - 45 minutes
Ingredients:
- Rye flour - 1, 5 tbsp.
- Milk - 2 tbsp.
- Condensed milk - 4 tablespoons
- Eggs - 1 pc.
- Vegetable oil - 2 tablespoons
- Salt - a pinch
Step-by-step preparation of rye pancakes with condensed milk
1. Pour milk into a deep container (preferably at room temperature), add condensed milk, an egg, vegetable oil and a pinch of salt.
2. Use a blender to interrupt the liquid components so that they are evenly distributed.
3. Pour flour into a bowl. I advise you to sift it through a sieve so that it is enriched with oxygen. This recipe uses more flour than usual because rye flour has less gluten. Therefore, it must be put into the dough in a larger volume so that the pancakes do not disintegrate in the pan during frying.
4. Use a blender to knead the dough to break up all the flour lumps. Its consistency should be smooth and even. Let the dough sit for 15 minutes to let the flour release the gluten. You can leave the dough for more time, it will only be better.
5. Place the pan on the stove and heat well. Pour a portion of the dough with a ladle and twist the dishes in all directions so that the dough spills over the entire bottom. Place the skillet on the stove, heat it up to medium and fry the pancake for about 2-3 minutes. Then flip it over and bake for the same amount of time.
6. Serve the prepared pancakes hot, freshly cooked. Serve with jams, preserves, whipped sour cream, or any sauce.
See also the video recipe on how to cook Rye pancakes.
