Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the ingredients according to the recipe and the kitchen utensils that you will need (a small saucepan and a bowl or a glass for a water bath, a whisk, a large container for kneading dough, a measuring cup or scales, spoons, a pancake pan)
Step 2:
Take a small saucepan and a container smaller in size than this saucepan. Pour a little water into a saucepan, put it on the fire. In a smaller container, put the butter (you can optionally take margarine) and put it in a saucepan with water. Keep the oil in a water bath until it completely melts. Then remove from the heat and allow the oil to cool down to approximately room temperature.
Step 3:
Add flour to the cooled butter in small portions, stirring constantly with a whisk. To make the dough homogeneous, you need to mix thoroughly. The result is a fairly thick mass.
Step 4:
Add baking powder and salt to the resulting mass. Mix well.
Step 5:
Now take the milk (it should be warm, so it needs to be warmed up before mixing) and pour a thin trickle into the butter-flour mass, stirring constantly. Add milk until you get a sufficiently liquid pancake batter (like liquid sour cream). It should be uniform in consistency and color.
Step 6:
Take a pancake pan (I have a special Teflon pancake maker), brush with vegetable oil or a piece of lard and bake pancakes. Now you can please your loved ones with delicious and tender pancakes without eggs! Enjoy your meal!
Cooking pancakes without eggs on milk is very simple, the main thing is to follow the sequence of mixing ingredients, as in the recipe. From my experience, I note that salt and baking powder are easier to mix if they are added not after mixing butter with flour, when the mass becomes thick, but with the first or second portion of flour. To do this, I take a small amount of flour, pour baking powder and salt into it, mix so that the baking powder and salt are evenly distributed in the flour, and then add all this to the oil. The dough according to this recipe turns out to be a beautiful pale yellow color.
Pancakes cooked without eggs in milk can be served in the same way as traditional ones: with berries, jam, honey, condensed milk or sour cream. They taste no worse, and in my opinion, even better than the usual ones.
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
- 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
