There are a few glasses of unfinished beer left, which is a pity to pour out? Then make pancakes with beer and mayonnaise. I present a step by step recipe with a photo of this recipe. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes take on special relevance during the Maslenitsa celebration. At this time, there is a great opportunity to show your culinary talents, feast on the soil and enjoy the maximum pleasure on the eve of Lent. Experienced home cooks know that pancakes are baked on a different basis. The classic version is milk and any fermented milk products. Lenten recipes - water, decoctions and juices. Spicy pancakes with a twist are obtained with beer, coffee, tomato juice, with all kinds of additives, etc. At the same time, regardless of the chosen base, the principles of preparation remain unchanged. For example, not the worst option for pancakes is dough with beer and mayonnaise. It turns out such napholes with an unusual exquisite taste.
Mayonnaise serves as a substitute for vegetable oil in the recipe. Therefore, no additional fat is required in the dough. The beer will give the product a hoppy aroma, and then only during frying. You don't have to worry about the presence of alcohol, it will completely evaporate during frying. Therefore, such pancakes can be given to children. Such pancakes will go especially well with any salty filling such as greens, onions, garlic, peppers, cheese. Although it will be very tasty with sweet toppings. This recipe will be especially appreciated by lovers of foamy beer. And it is also good because you can use the leftovers of beer left over from evening gatherings.
- Caloric content per 100 g - 220 kcal.
- Servings - 12-15 pcs.
- Cooking time - 30 minutes
Ingredients:
- Flour - 200 g
- Mayonnaise - 1 tablespoon with a slide
- Eggs - 1 pc.
- Salt - a pinch
- Beer - 400 ml
- Sugar - a pinch
Step-by-step preparation of pancakes with beer and mayonnaise, recipe with photo:
1. Pour beer into a container and beat in an egg. Whisk the liquid until smooth.
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2. Add mayonnaise and stir again to dissolve completely. You should have a smooth liquid without any signs of food lumps.
3. Pour flour into the beer. It is desirable to sift it through a fine sieve. So she will be saturated with oxygen, from which the pancakes will be more magnificent and tender.
4. Whisk the dough well so that there is no lump or curd. The consistency of the dough may vary. If you want to get denser pancakes, then add more flour so that the dough is like thick sour cream. If you prefer thin patches, make the batter like rare yogurt, but not like water.
5. Put the pan on the stove, grease the bottom with a thin layer of butter or a piece of bacon. This will prevent the first pancake from sticking. In the future, such a procedure can be omitted. This rule must be observed only before baking the first pancake. Spoon the dough with a ladle and pour into the pan. Twist it in all directions so that it spreads in a circle. Bake the pancake over medium heat for 1.5-2 minutes.
6. Flip the pancake over and cook for 1 minute. on the back they are baked much faster.
7. Stack the finished pancakes on top of each other and oil each one if desired.
See also a video recipe on how to cook beer pancakes.
