How to make aromatic tangerine pancakes with citrus flavor? Lenten step by step recipe with a photo. Video recipes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Few people know that tangerine pancakes are very popular in Asian countries. There they are sold in every store and served in every establishment. Although recently they can be found in European stores on shelves with Asian products. Although at home they can be made without difficulty on their own, moreover, from available products. It is this simple recipe for delicious and aromatic tangerine pancakes that I propose to make and try today. This delicacy is sure to please both adults and children. And if they are served for breakfast with orange or tangerine jam, sauce or jam, then the family will definitely be delighted!
It should be noted that this dish is very healthy. After all, tangerines are a citrus fruit, which contains a lot of vitamin C. Thanks to this element, you can fight viral and colds. By the way, today I used only tangerine juice for the recipe. But if you wish, you can add the pulp of the fruit. Thus, the pancakes will turn out to be tangerine baked. They won't even need additional toppings and mousses.
- Caloric content per 100 g - 210 kcal.
- Servings - 15-18
- Cooking time - 30-40 minutes
Ingredients:
- Flour - 1 tbsp.
- Salt - a pinch
- Oranges - 1.5-2 kg (freshly squeezed juice should make 2 tbsp.)
- Refined vegetable oil - 3-4 tablespoons
- Potato starch - 1 tablespoon
- Sugar - 2-3 tablespoons or to taste
Step by step preparation of tangerine pancakes, recipe with photo:
1. Wash tangerines and dry with a paper towel. Peel them off and use a juicer to squeeze out the juice. If you want to use tangerines at the same time with the pulp, then peel each slice from a thin white film and beat the fruit with a blender. You will get a homogeneous, slightly thick gruel.
2. Pour flour into the liquid mass, which sift through a fine sieve to enrich it with oxygen and get more tender pancakes. Then add sugar, a pinch of salt and starch. Starch is required as a binder and replaces eggs in a recipe. If you do not have a goal of making lean pancakes, you can add eggs to the dough.
3. Knead the dough until smooth and smooth so that there are no lumps. If you have time, then it is better to stand it for half an hour, so that the flour begins to release gluten. This will make the pancakes more elastic and stronger. Pour in oil and stir in.
4. Put the pan on the stove, grease the bottom with a thin layer of vegetable oil so that the first pancake does not stick. Further, you can not grease the pan with fat. Take the dough with a scoop and pour into the pan. Twist it in all directions so that the pancake spreads in a circle.
5. In medium heat, fry the pancakes on both sides until golden brown for about 1.5-2 minutes. The longer you keep the pancake in the pan, the more blush it will turn out and the crunchy edge will form. Serve these rolls immediately after cooking in a warm form with any sauces or wrap them in a delicious filling.
See also the video recipe on how to make tangerine pancakes.
