Recipe Egg pancake calculation. Calorie, chemical composition and nutritional value.

Do you know how to make egg pancakes without milk? If you have never prepared such a dessert, then we will present its step-by-step recipe a little further. We will also tell you how to make pancakes without eggs with milk.

Using these recipes, you are sure to get very tasty and satisfying products that are perfect for a friendly family tea party.

Making pancakes with eggs without milk

Few people know, but pancakes prepared without milk are no less tasty than a similar dessert made from a milk drink.

So, to prepare delicious pancakes we will need:

medium-sized chicken eggs – 3 pcs.;
granulated sugar - 1.2 large spoons;
sea salt – 2/3 of a small spoon;
sunflower oil – 3 large spoons;
cold drinking water – 600 ml;
white flour - about 1 cup (you may need a little more or a little less);
table soda - ½ small spoon.

Classic milk pancake recipe for 1 liter of milk, step-by-step recipe

Published 05/21/2018 Posted by: NANA [offline]
Calorie content: Not specified Cooking time:
Not specified
If you have milk and eggs in the refrigerator, and some flour on the shelves, you can easily prepare delicious pancakes with milk for lunch or breakfast in a matter of minutes. Today I offer you a classic recipe for pancakes with milk for 1 liter of milk. I’ll tell you right away, this is very, very convenient, because you can bake pancakes once, serve some of them immediately, set aside some of the pancakes for dinner - fill them with minced meat or liver, you can also use any filling for pancakes, and then freeze them in portions. But if you really love pancakes, then they will simply fly away from you, without further preparation, and they taste best with sour cream or honey, jam or sweet syrup. This step-by-step recipe will teach you how to cook the most delicious pancakes.

Ingredients:
- milk - 1 l., - chicken eggs - 3 pcs., - premium flour - 400 gr., - soda - 2 tsp., - lemon juice - 1 tbsp., - butter - for greasing prepared pancakes, - vegetable oil - 2 tbsp., - sugar - 3 tbsp., - salt - a pinch.

Prepare all the necessary ingredients for pancakes. Take a large bowl and crack three medium-sized chicken eggs into the bowl.

Add salt and granulated sugar to the eggs - shake with a whisk or beat with a mixer at medium speed. If you deliberately decide to cook pancakes with savory filling, the amount of sugar in the dough can be reduced to 1 tbsp.

Pour milk into a bowl with eggs, preferably using good country milk.

Quench the baking soda with lemon juice and add to the bowl with the ingredients. Mix everything carefully.

Add wheat flour into the bowl in parts, stir the dough until smooth, so that there are no lumps.

At the end of cooking, add a little vegetable oil to the dough. If the dough turns out thick, you can add 3-4 tablespoons of boiling water.

Heat a frying pan on the stove, grease with a thin layer of oil and fry the pancakes until golden brown on both sides. Each pancake can be greased with butter. Serve the finished pancakes with milk immediately to the table.

Bon appetit!
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Frying pancakes in a frying pan

Pancakes made with eggs without milk should be fried in the classic way, using a thick-walled frying pan. Pour a little oil (vegetable) into the bowl and then heat it up very much on the stove. After this, take a soup ladle and scoop out the homogeneous dough with it. Then it is poured in a circular motion onto a hot frying pan. In this case, the dishes are immediately tilted in different directions.

After the described steps, you should get a fairly large (the size of a saucepan) and thin pancake. After waiting for the bottom side to brown, turn the product over with a spatula and continue frying for a few more minutes.

Having made a delicious pancake, put it on a plate and grease it hot with cooking fat (butter). As for the frying pan, another portion of dough is poured into it and prepared in the same way.

How to bake pancakes - basic principles and secrets

Each housewife has her own secrets and recipes for making delicious pancakes.

But the principles of kneading pancake dough are always the same:

Eggs for pancakes - how many eggs should you put in pancakes?

Eggs are added to pancake dough as a binding component. They turn all the ingredients into a smooth dough and provide a crust for the baked goods.

How many eggs to put in pancakes is a matter of practice and taste.

If you beat the whites and yolks separately, the pancakes will be fluffier. First add the beaten yolks into the dough, stir the dough, then add the whites, whipped into a thick foam.

What liquid is added to pancake dough - what can you use to bake pancakes?

Pancakes can be baked with water and boiling water, milk, kefir, whey, sour cream, yogurt and other fermented milk products.

If you bake pancakes with water or milk, be aware that they need to be heated before mixing the dough. If using kefir, it should be at room temperature.

Why add vegetable oil to pancake dough?

If you add vegetable oil to the dough, you won’t have to grease the pan for baking pancakes.

By adding 3 tablespoons of butter to the pancake dough at the rate of 2 glasses of water (milk), you will protect yourself from the pancake sticking to the pan.

Why do they add starch to pancakes?

If you add starch (1-2 tablespoons) to the flour, you will get lacy pancakes in the batter, and spongy or holey pancakes in the thicker batter.

How much sugar should you add to pancake batter?

If you add sugar to the pancake dough (1 tbsp per 1 liter of dough), the pancakes will turn out crispy and acquire a golden color.

Which pan is best to bake pancakes in?

An old, baked cast iron frying pan is ideal for baking pancakes.

Remember that to bake the first pancake, the frying pan must be hot, then the heat should be reduced slightly, and then choose the temperature experimentally.

Before baking the first pancake, be sure to wipe the pan with oil.

The diameter of the pan must match the burner. A large frying pan on a small burner - the middle of the pancake burns, a small frying pan on a large burner - the edges burn.

The main thing in a pancake pan is that the bottom is smooth and thick.

What flour can you use to make pancakes?

To make pancakes, you can use different types of flour: wheat (different varieties), buckwheat, rice, corn, oatmeal.

What should the consistency of pancake batter be?

If you are going to bake thin pancakes, the dough should resemble very liquid sour cream.

If you want to bake thicker pancakes, the dough should just look like liquid sour cream.

Remember that the thickness of the pancake depends not only on the consistency of the dough, but also on how much of it is poured into the pan.

How to knead the dough and bake pancakes correctly?

In fact, each chef has his own principles for baking pancakes.

We will look at the basic (classical) technology for kneading regular straight pancake dough:

Place the eggs, salt and sugar, half the warm liquid in a bowl and beat everything with a whisk or mixer.
While whipping the liquid, add sifted flour in small portions.
When the dough acquires a homogeneous structure, add the rest of the liquid and vegetable oil in portions, while controlling the consistency.
Let the dough rest for 20 minutes.
Heat a pan for pancakes over a fire.
Pour the dough into a ladle, holding the pan in your left hand, starting from one edge, while moving your left hand, quickly changing the position of the pan so that the dough spreads evenly along the bottom.
You need to turn the pancakes over when the top side becomes matte (there will be no raw dough on it) and has holes. If the bottom side is overcooked during this time, bake the next pancakes, slightly reducing the heat. Usually it takes 20-30 seconds on one side. Use a flat spatula to turn the pancakes over.

Read also: Types of pumpkin and varieties photo

We recommend watching this video where the famous chef shares the basic principles of making pancakes.

Why do pancakes stick to the pan?

Anyone who has ever baked pancakes has probably encountered the fact that not everything is as simple as it might seem at first glance.

And it all starts exactly when we start turning the pancakes over, they either stick or tear.

There are few people who succeed in this procedure right away, and here it is important to understand why this happens, why some have beautiful and rosy pancakes, while others work like crazy.

Having analyzed all the factors, we can note the following main reasons for unsuccessful baking of pancakes:

1. The problem is the surface of the pan itself - you have a bad pan for baking pancakes

Currently, the market offers many options for frying pans and the best of them are non-stick products and cast iron frying pans.

The former require careful care (wooden or plastic, silicone spatulas) and are afraid of lipsticks and cleaning products.

The latter must be heated sufficiently before use by greasing the work surface with unsalted lard.

2. It's about the test.

As a rule, pancakes prepared with fermented milk products (kefir, fermented baked milk, Varenets, whey, ayran, etc.) do not turn over well and stick to the surface of the frying pan.

Adding soda to the dough also complicates the process of flipping pancakes.

In addition, the pancake dough may not have steeped; after brewing for 20-30 minutes, it will be more elastic, and therefore pliable.

The dough may be too liquid; to solve this problem, add an egg and a little flour.

The dough is thick - dilute it with milk or water, let it sit for a while and brew.

So, to successfully bake pancakes you need:

Choose the right frying pan (non-stick coating or cast iron, subtleties are higher).
Prepare the dough correctly (preferably with milk or water), let the dough sit, the dough should have a normal consistency (not liquid, not thick).
In addition, it is very important to heat the surface of the pan well.
Turn the pancake over when it has already browned on the sides and the surface has become drier.
By adding 3 tablespoons of butter to the pancake dough at the rate of 2 glasses of water (milk), you will protect yourself from the pancake sticking to the pan.
Making the pancakes smaller will also make flipping easier.
Do not overcook the pancakes and use a comfortable spatula to turn them (depending on the type of coating of your pan).

Classic recipe for simple pancakes

eggs—3 pcs.,
milk – 1.5 cups,
olive or vegetable oil – 1 tbsp,
flour - 1 cup.

Preparation:

Separate the whites from the yolks.
Beat the yolks, add salt, add milk, butter and add flour, adding small amounts;
When all the flour has been added and the dough becomes homogeneous and smooth, add the beaten egg whites.
Mix everything well and bake in a hot frying pan.

On our website you can find a lot of interesting recipes for delicious pancakes:

Without pancakes it’s not Maslenitsa, without pie it’s not a name day. But housewives bake pancakes not only on this Russian holiday. As you know, pancakes do not spoil the belly. Folk wisdom. And how many riddles there are about pancakes. You drop a drop on your bald spot, put it in, steam it, take it out, straighten it. So damn it bakes!

Each housewife has her own cooking secrets, her own favorite frying pan, which produces excellent pancakes and pancakes. At first glance, it may seem that there is nothing complicated in preparing this popular dish of Russian cuisine. Try it yourself! Yes for the first time! Most likely, the first pancake will turn out lumpy.

Here are my secrets for making delicious thin pancakes.

1. The very first secret : working with any products in the kitchen requires only clean thoughts and clean hands. It’s better if you think about the beautiful and send love through the food you prepare. Believe me, the effect will be amazing. As they say, prepared with love.

Photo: Depositphotos

Read also: Is it necessary to dig up gladioli in the fall?

Turn on some nice music, put on a clean apron, wash your hands and get to work. Nothing in the kitchen should interfere with the cooking process. The work desk should be clean and clear. When you prepare any dish, there should be only those ingredients on the table that go into this dish. Everything else is washed and put away. Cleanliness of the kitchen and thoughts is an indispensable condition for preparing a delicious dish.

2. Second secret . The flour must be sifted. Better several times. This way it will be saturated with oxygen and the pancakes will turn out fluffy. Water and milk are poured into flour, and not vice versa. It is important! Any liquid you add to flour must be at room temperature. Be sure to add vegetable oil to the pancake batter. This will allow the finished pancake to easily “jump” from the pan.

Photo: Depositphotos

3. Third secret . For pancakes, ideally, it is good to have a cast iron frying pan. It needs to be heated over high heat before baking pancakes. Better with coarse salt. Then shake off the salt. And coat with a special brush with oil or half a fresh potato, greased with oil. A piece of lard on a fork can also help. Excellent grease for the pan. This is for those who love the smell of lard. Grease the pan as it dries. There is no need to add oil before baking. And one more thing - don’t wash the pancake pan! And don’t bake or fry anything else on it. Pancakes don't like this.

4. The fourth secret . The first pancake is your indicator of readiness and proper investment of all components. No matter how it turns out, the hostess herself should always try it. For salt, sugar, soda He will always show you what needs to be added or how to correct the taste.

5. Fifth secret . When pouring the dough into the pan, do not stand like a statue over the stove. Pancakes require creativity. Lift the pan and pour the batter in a thin stream, swirling the surface to spread it evenly. This should be done without fuss, confidently, the pan is already hot, and the dough quickly begins to bake.

The beauty of the pancake will be given by the evenness of the surface and the art of flipping. Virtuosos flip the pancake by tossing it in the pan. With a little practice, you can do it too! You'll get the hang of it and skillfully manipulate it, baking pancakes in 3-4 pans at the same time.

Photo: Depositphotos

Pancakes are usually baked right before eating. Hot, hot - the most delicious! As for what to serve them with, everyone decides for themselves. It depends on your mood, stomach capacity and wallet. Sour cream, butter, jam, confiture, nuts, pate, caviar, shrimp and so on.

And now the secrets of preparing pancake dough . Let's start with the simplest, straight, and therefore yeast-free.

For two glasses of liquid - water, milk, kefir - usually take one glass of flour. But! Flour differs from flour. And therefore, only the first, our signal pancake, the one that is lumpy, will point out the miscalculations - what to add.

I do this. First, I mix all the flour into one glass of liquid, add eggs, sugar, salt, butter and soda. And I leave the flour to swell. This is what gives it a certain degree of stickiness, so the pancakes don’t fall apart. And then I start adding the remaining liquid, choosing the desired consistency of the dough.

If the dough does not spread well in the pan, add a little more liquid; if it is very liquid, add flour. But this is where the problems begin: it is very difficult to stir the flour so that there are no lumps, you will have to rub the dough through a sieve. To avoid this, carefully add the second glass of liquid. Some of it may not be useful at all.

Photo: Depositphotos

As for adding eggs to the dough. The size of the eggs varies.

The rule is this: for a glass of flour, one large egg or two small ones. If it's just pancakes, pancakes.
If these are pancakes for stuffing, you need more eggs, two large or three small. The pancakes will not tear, but will be tougher. Eggs provide this property. There is no that airiness.

Sugar is added at the rate of 1-2 tablespoons per glass of flour. Adding more sugar is murder for pancakes. Then even Teflon won’t save them; you’ll scrape them off the pan. You can’t leave out the sugar completely either, it changes the taste dramatically. Even if you serve pancakes with meat or caviar, be sure to add sugar! Slightly reducing its quantity.

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Pancakes made with kefir cook very quickly. Be sure to put soda in them, they will become spongy and fluffy. Just bake them just before serving. Completely tasteless and tough the next day. They don't like any storage.

For special occasions, add 1-2 tablespoons of alcohol to the dough - vodka, wine, rum, cognac.

Pancakes made with milk taste better and are easier to bake with water. Mix one with the other and you win twice.

And now my favorite pancake recipes.

Photo: Depositphotos

Cooking delicious pancakes without eggs

How to make delicious and satisfying homemade pancakes? Milk, eggs, flour, sugar are the main components of classic products. But not always these ingredients can be found in your refrigerator.

We described above how to prepare delicious products without milk. Now I would like to tell you how you can make hearty pancakes without eggs. To do this we need the following set of products: