Composition / ingredients
Step-by-step cooking
Step 1:
Separate the whites from the yolks. Mix the yolks, sugar, butter, milk, sifted flour and baking powder.
Step 2:
Whisk the whites with a pinch of salt with a blender until stable peaks
Step 3:
Gently add the proteins to the resulting mass and mix from top to bottom. The dough should turn out to be of medium consistency.
Step 4:
Fry in a well-heated frying pan
Step 5:
If desired, you can put confectionery chocolate when frying. Fry on one side for 1-2 minutes. The second side is fried faster.
Step 6:
Decorate as your imagination dictates!!! Enjoy watching and appetite!!
American pancakes are an analogue of Russian pancakes, more like our pancakes, only a little thicker. They are smaller in diameter than pancakes, but more pancakes, they are classically cooked with milk
Since it turned out that even such a simple recipe might not work, here are a few reasons why this could happen:
1) The products must be fresh. The baking powder may fail if it is old.
2) You need to mix exactly until the wet and dry components are combined, and that's it. If you overdo it and the flour starts to develop gluten, you will end up with rubber pancakes, not fluffy pancakes.
3) Pancake batter does not tolerate waiting - neither a night nor even an hour will do him any good. Let's go back to the first point - the baking powder will begin to react as soon as it comes into contact with a moist environment. The longer you wait after that, the less strength he will have to keep the dough fluffy and light.
4) American pancakes imply a tender, even crust that does not need to be fried
5) If you add gel or powder dye, you will get colored pancakes, children will like it.
Honestly, while the pancakes are being baked, the kettle is being heated and tea is being brewed, so we eat hot and delicious pancakes for hot morning tea :) It is good to add berries, nuts to them, pour various syrups and sweet sauces, melted chocolate, condensed milk or honey. I really like them with cranberry sauce
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
