Thin velvet pancakes with milk recipe. Velvet pancakes with milk

26.04.2020

To prepare velvet pancakes, prepare the products according to the list. It is desirable that they all be room temperature.

Heat the milk to 36-37 degrees, take the eggs out of the refrigerator in advance. Release eggs into a bowl, add sugar and salt, pour in 1 glass of warm milk and stir everything with a whisk.

Be sure to sift the flour and gradually add it to the milk-egg mixture, stirring with a whisk until all the lumps disappear. Pour in a second glass of warm milk, stir.

Gradually kneading the dough, pour a glass into it hot water(boiling water) and add vegetable oil, stir.

Give the dough some time to recover, and then bake the pancakes in a well-heated skillet. The first time before baking pancakes grease the pan with a piece of bacon, then - at your discretion, but you can bake without greasing. Ladle scooping pancake dough, with a dexterous movement, pour into the pan, spreading the dough in a thin layer over the surface of the hot pan. It is important to choose the right heat, slightly above average, and then the pancakes will jump off the pan. Place pancakes in a pile, oiling each one with butter.

Soft, tender, tasty, velvet pancakes are ready!

Step 1: prepare the flour.

Before using flour, it must be sifted through a sieve into a separate bowl so that there are no lumps in the flour ingredient, and it is enriched with atmospheric oxygen. This will make it easier to knead the dough and will greatly improve its quality. To make the pancakes "velvety", be sure to use wheat flour top grade, fine grinding and brands you verified.

Step 2: prepare the milk.

To prepare the dough, you need warm milk. To do this, pour the milk ingredient into a saucepan and set the container over medium heat. We heat the milk to the temperature 35 ° -37 ° C, after - turn off the burner. You cannot use hot milk for making pancake dough, as the egg components may curl and the dough will not work. If you are preparing the dough from pasteurized milk, then you do not need to boil it, but only warm it up to a warm state. If you will use homemade milk, then pre-boil it, and then cool the liquid to room temperature. Important: best to take milk 2.5% fat.

Step 3: prepare the pancake dough.

Take a bowl with high edges and use a kitchen knife to break the shell of a chicken egg over it. Pour the yolk and white into this container. Using a mixer at medium speed for 2-3 minutes beat the egg components until a stable foam.

Then add sugar, a pinch of salt and 200-250 milliliters of warm milk. We continue to whisk all the ingredients with an electric appliance at medium speed for another 3-4 minutes.

Now pour flour into a bowl to the liquid mixture. We add this ingredient to the container in small portions and gradually so that no lumps form in the dough. The dough should be smooth. Then add the remaining warm milk to the dough mixture and add vegetable oil with a tablespoon. Mix all the ingredients well again until smooth. The consistency of the dough should be like thick sour cream.

Step 4: prepare the velvet pancakes.

We will fry velvet pancakes in a dry hot frying pan. We put the container on a high fire. When the pan is well heated, set the heat to below average and lubricate the container with a small amount using a pastry brush vegetable oil, then the first pancake will easily fall behind the hot surface of the pan. Using a potholder, we take the pan in our left hand and slightly tilt it towards us. Then, using a ladle, pour on the edge of this container batter... Spread the dough very quickly in an even thin layer over the entire surface, turning the pan in a circular motion.

Fry the pancake first on one side until golden brown, and then, holding it from below with a kitchen spatula, quickly turn it over to the other side and also fry it on this side until golden brown. Attention: pancakes are fried very quickly, so you need to adjust the heat and make sure that our dish does not burn.

Using the same tableware, we remove our velvet pancakes from the pan and transfer them to wide dish... Grease the finished pancakes with butter and lay a slide on top of each other.

Step 5: serve velvet pancakes.

We immediately serve hot pancakes to the table. Sour cream, cream, honey are perfect for our velvet pancakes, chocolate cream or jam. You can also wrap any filling you like in ready-made pancakes. Enjoy your meal!

- - If you add a few tablespoons of boiling water at the very end of the dough preparation, then your pancakes will be with holes.

- - You can add to the pancake dough vanilla sugar or cinnamon to make the pancakes more flavorful and appetizing.

- - To make the dough of the same consistency, before pouring a new pancake into the pan, stir the dough with a ladle, then flour sediment will not appear at the bottom of the container.

- - If you do not grease a hot frying pan with vegetable oil for the first time, then your first pancake will be "lumpy". In this regard, it is not necessary to use a pastry brush, but you can simply pour a small amount of oil into the pan and twist the container from side to side to evenly distribute the oil.

- - The pan can also be greased with a piece of fresh bacon, strung on a fork.

Description

The people are preparing for Maslenitsa with might and main and collecting a collection of pancake recipes! So I found new, not yet tested recipes, among which I was interested in one called velvet pancakes. How curious! Why are they velvet? You need to bake and find out!

Upon closer inspection, it turned out that velvet pancakes are very similar in composition to my favorite pancakes with milk. It is interesting that there are almost only 3 each :) Only the technology of mixing the ingredients is different: here the eggs are not beaten with sugar, as usual, but separately, into a fluffy foam, and at the end of cooking the dough is beaten again.

There is more vegetable oil in the dough than in ordinary ones on milk - there are only 1-1.5 tablespoons, and here there are as many as three. In addition, after baking, hot pancakes are greased with butter. Perhaps that is why they are velvety - tender, oily? Give it a try and give your opinion!

Ingredients:

3 eggs;
3 tablespoons of sugar;
3 glasses of milk (200 ml each);
1.5 cups flour;
1/3 teaspoon salt
Butter for lubrication - 30-50 g.

Instructions:

Cooking method:

Wash the egg shells thoroughly with soap and dry. Beat eggs with a mixer for 2-3 minutes, until fluffy.

Pour in 1 glass of milk - it is better that the milk is warm, not cold or hot, but slightly warm.

Add sugar, salt, mix.

Sift flour into the dough and stir with a spoon.

And now we beat the dough with a mixer for another minute so that the lumps disappear.

Pour in the remaining 2 glasses of milk, mix.

Add refined sunflower oil and mix again, or better - whisk. It is more convenient to prepare the dough in a deep bowl so that the spray does not scatter around the kitchen.

The dough is ready!

Meanwhile, lightly grease the pan with vegetable oil before the first pancake and heat it up very well. Pour a portion of dough into a hot frying pan from a scoop, distribute it in an even thin layer, turning the pan, and bake the pancake until golden brown on one side, and then, turning it over with a spatula, on the other side.

It seemed to me that the dough was thin, but the pancakes turned well and removed. The main thing is not to rush, but wait until the dough changes color (which means that it is baked and will not break), and the underside turns golden. If you hold the pancake longer, it will become fried, brown-golden, and the edges will be crispy, if you remove it as soon as it is golden, it will be soft. However, when hot pancakes, oiled, lie in a pile, they also become soft.

I recommend you make the best velvet pancakes. There are so many good recipes pancakes: lush, lacy, thin, sweet, salty. Each housewife prepares this dish based on her taste preferences. My homemakers are very fond of pancakes prepared according to this recipe. The pancakes are fragrant, thin and amazingly tender: they just melt in your mouth.

Ingredients:

1 glass of water (boiling water);
one and a half glasses of flour;
3 eggs;
3 tablespoons of vegetable oil;
3 tablespoons of sugar;
2 glasses of milk;
half a teaspoon of salt (or to taste).

The best velvet pancakes. Step by step recipe

Drive eggs into a convenient dish and beat with a whisk until smooth.
Add sugar, salt and one glass of milk to the eggs, mix everything until smooth.
I use 2.5% milk for this recipe, but you can make your choice.
Add flour to a homogeneous mass in several stages and mix.
Advice. Before adding flour, it must be sifted into a separate bowl through a sieve so that there are no lumps in it, it is enriched with oxygen and interferes more easily with the dough. I use premium wheat flour.
Then add a second glass of milk and vegetable oil, mix everything again.
Next, add a glass of boiling water, while mixing all the ingredients with a whisk.
Advice. Measure all liquid ingredients and flour with the same glass.
If you like vanilla sugar, cinnamon, you can add to your taste - this will make the dish more aromatic.
Lubricate the pan with vegetable oil (you can do this with a brush).
It is necessary to fry the pancakes in a hot frying pan.
Using a ladle, pour the dough into the pan and fry on both sides until golden brown.
With the help of an oven mitt, I take the pan, tilt it slightly towards me, pour the dough over the edge and, with quick circular movements, evenly distribute the batter over the entire surface of the pan.
Before pouring a new pancake into the pan, I stir the dough with a ladle so that it is the same consistency.
Advice. Pancakes roast very quickly, you need to adjust the heat and make sure that they do not burn.
Ready-made pancakes can be greased with butter and stacked on top of each other.

The best velvet pancakes are ready: you will be surprised that making such awesome pancakes at home will not be difficult at all. Pancakes can be served with sour cream, jam, honey, jam, or wrapped in any filling. On the site "Very tasty" you can find other, no less interesting and original recipes for pancakes. Bon Appetit- and cook with pleasure.

If in the morning you have a little free time, milk and eggs in the refrigerator and a desire to please your pets delicious breakfast, then try to cook velvet pancakes. It's simple but original recipe which will become perfect start day.

A hot pancake from the very morning charges with positive, gives positive emotions and a feeling of satiety. And if you still allocate 10-15 minutes to create delicious filling to pancakes, then you can immediately make a nutritious lunch for your loved ones.

Purely Russian dish

Oh, and they love pancakes in Russia! This is clearly evidenced by the centuries-old tradition of making and using hot delicacies in hundreds of its varieties. Indeed, in Russia, pancakes have been cooked for a long time and are dearly loved. Although many centuries ago, the Egyptians began to make sour cakes, a kind of prerequisite for pancakes.

In the 9th century, the Russians cooked yeast pancakes... Then there was a rumor that a pancake appeared when forgotten in the oven oatmeal jelly fried and tasted.

Damn is flour product round shape. Like kutia, it is intended to commemorate the departed. Pancakes were always baked in large batches and distributed among the people so that people could taste and remember the deceased with a kind word.

Already in the 9th century, Maslenitsa began to be celebrated, thereby seeing off the winter. There is also a version that pancakes resemble in color and shape the symbol of the main Slavic deity - Yarilo.

Not for every day

For your loved ones and loved ones, try to cook velvet to master it will be easy and simple. You will need 3 glasses of milk, 3 eggs, 3 tablespoons of sugar, and the same amount of butter. You also need a pinch of salt, about 200 grams of flour and half a teaspoon of vanilla. This is a basic list of ingredients needed to make Velvet Milk Pancakes.

The secret of the dish lies precisely in the fact that the pancakes are thin and delicate, as if embroidered. Accordingly, they require special skill and the correct combination of ingredients. The dough is lush and tender due to the addition of milk and the absence of soda slaked with vinegar. The result is the velvet pancakes corresponding to their name.

Culinary experts warn that milk should be added to the dough when it reaches room temperature. In this case, the gluten in the flour is activated faster, the dough is elastic, and the pancakes themselves are more tasty.

Let's start with the base

So, "Velvet" pancakes are on the agenda. Where to start the cooking process? WITH chicken eggs to beat with a pinch of salt. If you have an extra 5 minutes, you can beat the whites separately, and then add the yolks, ground with sugar, to them. So, as a result, Velvet pancakes will turn out more magnificent and flavorful.

Add sugar and vanilla to the mixture. It is especially tasty if natural vanilla essence... Add some milk to the eggs and continue beating. Now add all the flour to the dough and knead thoroughly.

Now it's time for the rest of the milk and vegetable oil. Better to take refined to do without foreign odors. The result should be a smooth, shiny, fairly thin dough.

The process has begun

The dough should be infused a little, and then it's time to bake velvet pancakes. The recipe will not be original in terms of baking. Grease a skillet with vegetable oil and pour out half a ladle of dough. Rotate the pan until the dough fills the entire surface.

Bake the pancake on both sides and turn over when the top is dark. it basic recipe, which does not limit your imagination and welcomes any improvements. The entire baking process will take about half an hour if you have a large saucepan of dough.

Plus in terms of satiety

If you're thinking of making Velvet Pancakes, you can tweak the recipe with ingredients from your refrigerator. Due to their subtlety and delicacy, pancakes can be eaten not only as independent dish but also like stuffed rolls.

But its composition depends only on your preferences. Can be done curd filling, fry chopped meat, add kaymak or berries. It is recommended to knead the dough thoroughly so that there are no lumps. Ideally, it is better to take pancake or wheat flour, but almost any flour will do. Thus, you can adapt the recipe for any diet and, even while on a diet, treat yourself to tender pancakes.

For more satiety, fry the minced meat with onions and carrots in vegetable oil. Season to taste. This will meat filling for your pancakes. A couple of pancake rolls are enough to saturate.

And for dessert, prepare a curd filling. To do this, you need to mix the dose fat-free cottage cheese with sugar or condensed milk. Stir the curd mixture until it reaches the consistency of sour cream.

For those on a diet

If you are forced to limit yourself in food, then try to cook "Velvet" pancakes with kefir. To do this, take half a liter of kefir, 3 eggs, a tablespoon of sugar, 2 tablespoons of starch, 5-6 tablespoons of flour, 2 tablespoons of vegetable oil, half a teaspoon of salt and soda.

While cooking, mix all the ingredients except the baking soda and oil, as they are added at the very end. You can use a blender to completely remove any lumps. Then bake the pancakes on hot skillet, and you need to grease it only before the first pancake, and bake the rest without preparing the pan.

Pancakes can be served with any side dish that is at home at the moment. It can be condensed milk, sour cream, minced meat with onions and eggs, or rice with eggs.

But since this is a recipe for those on a diet, you can make it as easy as possible. To do this, you only need to use egg whites, and take vegetables or cereals as a filling. Pancakes with rice, onions and carrots are delicious. Such pancake rolls can be afforded even on a strict diet, but on condition that they are not eaten at night and little by little.

The secret of their tenderness

How will you make the Velvet Pancakes? A recipe with a photo will be an excellent help in this matter, but the catch is that each housewife gets pancakes that are unique in taste and shape.

What unites them is that they turn out to be delicate, subtle. In many ways, they resemble velvet, as they literally melt in the mouth. Sift the flour before cooking. This will enrich it with oxygen, making it easier to mix and improve the quality of the flour. Milk also needs to be prepared. It must be heated over medium heat. Do not use hot milk as the eggs may curdle and the dough will not come out.

If you use pasteurized milk, you don't need to boil it, but just heat it up. With homemade milk, the situation is different - you need to boil and then cool to room temperature. If serving spring rolls, roll them up.

And if you will be eating pancakes as a dish on your own, then sprinkle them with powdered sugar.