It would seem that you won’t surprise anyone with handcuffs. However, that was not the case. Having made them not according to the traditional recipe, you can tempt the most spoiled and demanding gourmet with this dish. After all, staying here is simply unrealistic! Let's try?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Nalistniki, or as they are also called pancakes, are a traditional dish of Ukrainian cuisine. And they are called patches because they turn out to be very thin. After all, they are baked from unleavened dough and without yeast, unlike classic pancakes. It is thanks to the batter that the pancakes are very thin, almost transparent. This makes them perfect, providing a great opportunity to serve with a variety of fillings.
This recipe for patches differs in that it is prepared on the basis of beer diluted with water and the addition of starch. These products allow you to achieve a fine consistency of the dish, get a pleasant aroma and delicate taste. At the same time, the smell of hops is not felt at all. Therefore, such pancakes can be safely given to children without fear for their health.
The dish can be prepared independently or with different fillings: jam, cottage cheese, meat, mushrooms, etc. It is difficult to limit the list here, since everything that can be wrapped in a napil can turn into a pancake.
- Caloric content per 100 g - 227 kcal.
- Servings - 18-20
- Cooking time - 30 minutes
Ingredients:
- Beer - 250 ml (preferably light)
- Sugar - 4 tablespoons
- Drinking water - 250 ml
- Flour - 200 g
- Starch - 2-3 tablespoons
- Refined vegetable oil - 3 tablespoons
- Salt - a pinch
Step-by-step preparation of the egg-free napholes:
1. Pour beer and drinking water at room temperature into the dough mixing container, since the dough is better kneaded from warm foods. Next, pour in the vegetable oil and mix the liquid components again.
2. Pour flour over the liquid ingredients and sift through a fine sieve to enrich it with oxygen. This will make the patches more tender. After pouring the starch, it is also advisable to sift it to break up all the lumps. Add sugar and a pinch of salt. Vanillin can be added for flavor if desired.
3. Knead the food with a whisk, kneading an elastic and smooth dough without lumps. Its texture should be very rare, even thinner than very rare sour cream, only then the patches will turn out to be very thin.
4. Place the pan on the stove and heat it up. Before baking the first pancake, brush the bottom with vegetable oil. Further, you do not need to do this, since the butter is added to the dough itself. This action must be carried out only at the very beginning, so that the first pancake does not turn out to be "lumpy." With a ladle, scoop the dough and pour it into the middle of the bottom of the pan. Rotate it very quickly so that it spreads in a circle in a thin layer. Bake the pancake over medium heat for literally one minute, then turn it over to the other side, where cook for the same amount of time. I draw your attention to the fact that when the dough gets into the pan, you will immediately feel the intoxicating smell of beer. But do not worry, it will wear off and will not be felt in the finished dish.
Serve hot cakes with your favorite jams, sauces, gravies, frostings, toppings and more to taste.
See also a video recipe on how to cook pancakes (pancakes) in milk.
