When baking pancakes, success can only be guaranteed if a perfectly prepared test is prepared for a successful recipe. In fact, there are a lot of such variants of an ideal basis for pancakes, and it can be prepared both from water and from dairy products, with the addition of eggs and without them. And as an ingredient giving a splendor, can be used as a yeast and baking powder, and ordinary soda. It is important only to properly observe the proportions and choose quality products for the dough and the result, undoubtedly, will be magnificent pancakes .
Below we offer several options for making the perfect pancake test.
Dough for pancakes with milk
Ingredients:
- Wheat flour - 550 g;
- milk - 490 ml;
- eggs - 2 pieces;
- granulated sugar - 110 g;
- Vanilla - to taste;
- pressed yeast - 25 g;
- odorless vegetable oil - 70 ml;
- salt - 5 g.
Preparation
We dissolve yeast in slightly warmed milk, add sugar, one glass of flour, after sifting it, mix all the good things and place them in a warm place for about twenty to thirty minutes. During this time, the opara should approach and cover with a bubble cap.
Now we introduce into the ripe dough eggs, vanilla, salt, vegetable oil whipped with a whisk or a mixer and pour the rest of the wheat flour, without forgetting to sift it. We mix the dough well and put it again in a warm place, protected from drafts and unnecessary noise. After about forty or sixty minutes the dough will rise and will be ready for further use and baking pancakes. It is very important not to mix it before the process, but take a little of the total mass of the spoon and send it to the pan.
Dough for pancakes on sour milk or kefir without eggs
Ingredients:
- wheat flour;
- sour milk or kefir - 450 ml;
- granulated sugar - 110 g;
- soda, extinguished with vinegar - 15 g;
- Vanilla - to taste;
- salt - pinch.
Preparation
Pour into a deep bowl of yogurt or sour milk, add a pinch of salt, sugar, soda, extinguished with vinegar, and pour in a small portion of sifted wheat flour. It should be so large that a thick enough dough is obtained, a consistency like thick sour cream. The mass should slowly slip off the spoon and not spread. The dough is ready, you can start baking pancakes.
As you can see, this recipe is very simple, there are no eggs in it. But this fact plays a dish only for good. If the consistency of the dough is correct (it should be thick enough), the products are very lush, soft and do not practically settle after shifting to the plate, as often happens with egg-dough products, because they slightly weight its structure.
We also recommend not neglecting the fact of soda quenching, despite the presence of yogurt or sour milk in the recipe. Practice has shown that with slaked soda pancakes are still more magnificent and have no soda flavor.
How to make a dough for pancakes on the water?
Ingredients:
- Wheat flour - 550 g;
- water 510 ml;
- granulated sugar - 60 g;
- Vanilla - to taste;
- dry yeast - 15-20 g;
- salt - 5 g.
Preparation
We warm water in a bowl to fifty degrees, we throw sugar, salt, vanilla and yeast and
Through the allotted time interval we mix the mass well and again forget about it for forty-fifty minutes. At the end of time, it should rise well, increasing its volume by about half. If this happened, then the dough is ready for further processing and baking pancakes. This time, we do not mix it, but immediately we take a table spoon and send it to the frying pan.