Ingredients for making egg-free pancakes
- Premium wheat flour 1 cup
- Milk 1.5 cups
- Water 0.5 cups
- Salt 1/2 tsp
- Sugar 1 tbsp. a spoon
- Soda pinch
- 1/4 teaspoon citric acid
- Refined vegetable oil 2-3 tbsp.spoons
- Butter for greasing pancakes
- Main ingredients: Milk, Flour, Sugar
Bowl, Tablespoon, Tea spoon, Whisk or mixer, Frying pan, Shovel, Knife, Dining plate, Culinary brush
Cooking pancakes without eggs:
Step 1: Prepare the dough for egg-free pancakes.
What is the secret of pancake dough without lumps? In the correct cooking sequence. The most common mistake of novice cooks: pour all the flour at once into the prescribed liquid (or vice versa) and try to break the lumps. To make the dough uniform, mix 1/4 of the prescription milk with all the flour. It will turn out a very thick dough in which you simply break all the lumps.
When the dough becomes completely homogeneous, add gradually the remaining liquid ingredients (milk and water), add salt, sugar, soda and citric acid, a tablespoon of vegetable oil. Beat the dough with a whisk or mixer.
Important! Everyone knows that pancakes are not always removed from the pan: either they stick, they break, in general, they behave ugly. It's all about the pan and the amount of sugar. If you put more than a tablespoon of sugar on the amount of ingredients indicated in the recipe, you will get the described effect. If you do not have an ideal frying pan, and you cannot boast of special skill in turning pancakes yet, then you can not add sugar. The taste of sweet pancakes is compensated by the filling, and with unsweetened filling the lack of sugar will be generally imperceptible.
Why add soda? Very simple: there will be no soda, there will be no holes. With soda, pancakes are holey and lace. If you want the pancakes to be tight and hold the filling well, then you can not add soda (and citric acid too).
The finished pancake dough should turn out to be homogeneous and sufficiently liquid, not stick to the spoon and drain well from it.
Step 2: Bake pancakes without eggs.
Which pan can I use to make pancakes on? In principle, with enough experience and dexterity on anyone: even on cast iron, even on steel. The classic version is that not everyone has a small cast-iron frying pan. In a Teflon pan, baking pancakes is a pleasure: no tears, no sticking, only perfect, perfect pancakes.
It is better to take vegetable oil or any refined animal fats. In cream and margarine there are a lot of protein substances and water, so they are not suitable for baking pancakes, they will be guaranteed to fade and smoke. There is another option - ghee. The pancakes in ghee are amazingly delicious. However, some consider it too fat.
How much oil to pour into the pan? Just a little bit, just lubricate its surface. That is why many people use for this purpose pieces of bacon on a fork, brushes, etc.
If you bake pancakes in a pan with a Teflon coating, and vegetable oil has already been added to the dough, then you can not pour it into the pan at all, only for the first time a little grease the surface. Only one thing: a pancake baked without oil will have a smooth and uniform surface; with butter - patterned and more beautiful.
So, they heated the pan, greased it with oil. Now you need to pour the dough. The dough should be poured on the surface of the pan with a layer of no more than 1-2 mm. For the first time, fill in a full ladle and pour it into the center of the pan or slightly above, tilting the pan so that the whole bottom is covered. You need to do this quickly. Notice how much dough is left in the soup ladle? Further it will be easier. Just scoop the right amount.
As soon as a crust appears on the edges of the pancakes, and the entire surface becomes holey, without batter, you can turn it over.
If everything was done correctly, then the pancakes should be removed without problems: they tucked off the edge, slipped a spatula and turned over. Important! Do not try to turn the pancake until it has unbaked places - it will break. Then bake for a few seconds on the other side and that’s it, damn it. The first pancake is better to try: suddenly you want to add salt or forgot to put sugar.
Remove the pancake, put on a plate and grease the surface with butter.
Step 3: Serve the pancakes without eggs.
Pancakes without eggs, like all others, it is better to eat hot. With what? Yes, with anything, for example, with whipped cream and fruits, with condensed milk, jam, meat, pate, mushrooms, sour cream.
Enjoy your meal!
- Pancakes without eggs can be prepared on any flour, for example, wheat, buckwheat, rice.
- Pancakes without filling can be frozen “in reserve” and quickly defrosted in the microwave if necessary. However, fresh pancakes are tastier.