Hello, dear subscribers and readers of my blog! Have you already tried cooking pancakes with starch? If not, then it’s in vain, because they turn out to be very plastic, delicate, and most importantly thin. One serving will require 2 times less dough than usual. You can make them sweet or salty, eat them plain, stuff them with all sorts of fillings and add them to holiday salads. They are also ideal for a noodle maker - the casserole holds its shape perfectly and does not fall apart.
Starch-based sticks are suitable for those who are on a diet and watching their weight. You can reduce the amount of flour in the composition due to starch, or remove it altogether to reduce calorie content. The main secret of the technology is that starch is introduced only into cold liquid. Therefore, the products from which you will cook (eggs, kefir, milk, water) must be chilled. Stir the finished batter periodically as the pancakes bake to lift the thick mixture from the bottom of the pan.
There are quite a few options for preparing starch pancakes - with water and kefir, with corn and potato starch, with and without flour. Read the article to the end, and you will learn how to prepare Dukan diet and egg trays for a delicious salad.
Recipe for making pancakes with starch, milk and flour
All housewives know that classic thin pancakes are prepared with milk, and starch pancakes are no exception. They are good for their versatility, captivating with their delicate taste and fine texture. There is very little sugar in this recipe, so they are perfect for stuffing with savory fillings. Glass volume 250 ml.
Products you will need:
- 500 ml milk;
- 3 eggs;
- ¾ cup starch;
- ¾ cup flour;
- ½ tsp. salt;
- 1 tsp granulated sugar;
- 30 ml vegetable oil.
Preparation step by step:
1. Break the eggs into a deep bowl and beat with a whisk until light foam forms.
2. Add salt, sugar and milk to the eggs. Stir and add starch, then add flour. Mix everything well again so that there are no lumps in the finished dough.
3. Let the mixture sit for 30 minutes - during this time the starch will disperse and the dough will thicken. Pour in the oil and start baking.
4. Heat a frying pan and lightly grease it with oil. Pour a portion of the dough into the center and spread it over the bottom with a rotating motion.
5. When one side of the pancake is browned, carefully turn it over to the other side and hold for literally 1 minute. Bake over medium heat.
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Maslenitsa is perhaps one of the most nourishing and cheerful holidays among Orthodox Christians.
The Maslenitsa table has always been famous for its variety of dishes and the most popular food this week was, of course, pancakes, pancakes and pancakes.
Plain and custard, yeasted and with seasoning - this is a delicacy that has been loved since childhood and every housewife has her own proven pancake recipe, which is sometimes passed down from generation to generation.
On my channel in the “ Pancakes and Pancakes ” playlist you will find recipes for this hearty treat for every taste.
Be sure to watch, link - https://www..com/playlist?list=PLux1MgXivR1Tf6snJeXhuZuvq5ngvnC8n
Pancakes always evoke the sweetest memories from childhood, but it’s never too late to replenish your culinary repository with new interesting recipes and today I will show you a recipe for pancake dough without flour - we will prepare starchy pancakes with milk .
The dough for them is prepared very simply and quickly, the pancakes are thin, elastic, soft, with crispy edges.
They are ideal for stuffing with both sweet and savory fillings, as well as for making pancake pies, cakes, casseroles and pancake salads.
This recipe will be especially appreciated by those for whom wheat flour is not suitable for various reasons.
LIST OF INGREDIENTS
- 300 g potato starch
- 600 ml milk
- 3 eggs
- 3 tbsp. vegetable oil
- 1-2 tbsp. Sahara
- 1 tsp salt without a slide
Output - 23 pcs. Ø20 cm
PANCAKES WITHOUT FLOUR - thin starchy pancakes with milk - STEP-BY-STEP RECIPE
Beat the eggs into a bowl, add salt and sugar - the amount of sugar depends on your desire to cook sweet or savory pancakes.
Mix everything thoroughly with a whisk; to prepare this dough, you can also use a mixer at medium speed.
Pour in about half the milk and add all the starch.
Mix well until all lumps disappear completely.
Add the remaining milk and, without stopping stirring, bring the mixture to a homogeneous state.
You can use either milk or half-and-half milk with water in this recipe.
An important condition for preparing starch dough is that the milk and eggs should not be cold, but at least at room temperature.
As soon as the mass becomes homogeneous, add vegetable oil and mix again.
The dough should turn out to be quite liquid - its consistency is similar to heavy cream, don’t let this scare you, it differs from the usual pancake dough made with flour, which is more viscous.
Since this dough does not contain gluten, it does not need to infuse, and you can immediately start baking pancakes.
Source - https://CollectionRecipes.rf
Place the frying pan on the stove, heat it well, and then reduce the heat to medium power.
We grease the pan only once before baking the first pancake; there is no need to grease it further.
Pour the dough into a well-heated frying pan and quickly distribute it, as the starch begins to swell instantly.
Considering that it is liquid and spreads well in the pan, the pancakes turn out to be quite thin.
As soon as one side is browned, turn it over to the other, keep in mind that starch dough cooks very quickly.
We bake the pancakes on both sides, but there is no need to fry them too much, and to make the finished pancakes even softer and more tender, it is advisable to grease each pancake with melted butter.
Keep in mind that starch quickly settles to the bottom, so before frying the next pancake, the dough must be mixed well.
Despite the fact that we pour the dough in a very thin layer and do not grease the pan with anything while baking the pancakes, they come off perfectly.
We bake all the pancakes this way.
This amount of dough yields 23 pieces, 20 cm in diameter.
These beauties are perfect for a delicious breakfast - crispy and delicate at the edges, soft and elastic in the middle - they hold their shape perfectly and are very good for making all kinds of bags with filling.
And of course, like any pancakes, they are good hot!
Maslenitsa is always associated with spring and pancakes, and their main ingredient is love.
Pancakes prepared with love will not leave anyone indifferent!
Try these unusual pancakes, I really hope you like them too!
I wish everyone bon appetit!
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Pancakes made with starch without flour and water - they turn out thin with holes
This recipe is a real find for those losing weight and connoisseurs of dietary nutrition. Instead of wheat flour, oatmeal and flax seeds are used. It turns out low in calories, but without sacrificing taste.
Ingredients:
- 20 g corn starch;
- 50 g oatmeal;
- 1 tbsp. flax seed;
- 1 tsp sugar or substitute;
- 250 ml sparkling water;
- 1 tsp baking powder;
- 1 pinch of salt;
- 1 tbsp. sunflower oil;
- vanilla to taste.
How to make pancakes:
1. Place flaxseed, oatmeal, sugar, starch, baking powder, vanilla and salt into a blender bowl.
2. Pour in the oil and sparkling water. Beat with a blender until smooth.
If you are preparing the dough by hand, first grind the flax seeds and oatmeal in a coffee grinder.
3. Pour the finished dough into a bowl and leave on the table at room temperature for 15 minutes.
4. Heat the frying pan as much as possible and grease it with vegetable oil. Pour a portion of the dough and spread it over the bottom. If the dough does not spread well over the surface, add 2 tablespoons of water to it.
Fry the pancakes on both sides, lightly greasing the pan with oil each time. You will see how holes appear during baking, and a fabulous vanilla aroma begins to soar throughout the kitchen.
