2020-08-13 / test@t

Fluffy milk pancakes (American pancakes) on a pancake maker

The pancakes for this recipe are light, fluffy, porous and incredibly flavorful. No flour or soda aftertaste, which can be found in most recipes, when seemingly cute orange circles, in fact, are not very pleasant to the taste due to soda, dry and mealy.

Ingredients

milk 3.2% (cold) 195 g
table vinegar 9% 27 g
wheat flour, premium, sifted 125 g
white sugar 30 g
salt (no top) 0.5 tsp
baking soda (without top) 0.5 tsp.
baking powder 1 tsp
chicken egg С 1 (cold) 1 pc.
butter, melted 30 g

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare all the ingredients in advance as the pancake dough should not stand for a single extra minute. Milk and eggs should be cold, only from the refrigerator. Melt the butter at this stage to cool down. A mixer, by the way, cannot be used, only a hand whisk.

Step 2

Put the pancake maker to heat (the maximum temperature, I have 5).

Step 3

Combine milk and vinegar in a small bowl and let sit for 5 minutes (time). You will get something similar to homemade kefir. You cannot replace with purchased kefir, the result will disappoint you

Step 4

Combine flour, baking soda, baking powder, salt, and sugar in a medium bowl. Stir with a whisk, 1 min. This will enrich the dry mix with oxygen.

Step 5

After 5 minutes, add the egg and melted butter to the milk-vinegar mixture. Whisk until smooth, 1 min.

Step 6

Add dry ingredients to liquid ingredients in 1 step. Stir with a whisk clockwise, 1 min (no more, otherwise our loosened will lose its "strength" and pancakes will come out flat

Step 7

The dough will be slightly uneven, this is normal

Step 8

Prepare a spatula, ladle, or deep spoon before baking. Lubricate the surface of the crepe maker with a thin layer of vegetable oil and wipe it almost dry with a paper towel. We don't need to grease the pancake maker anymore

Step 9

Scoop ½ a ladle and pour the dough through the center of the future pancake, then distribute it with the back of the ladle in a circle, as if spreading it slightly. Do not overdo it. The maximum "stretched" pancake is + 0.5 - 1 cm to its diameter

Step 10

On the first side, hold for 1 minute 20 seconds, on the second - 35 seconds. You cannot hold more than the allotted time, especially before turning over, because valuable carbon dioxide comes out through the "eyes", and we need it for the volume of pancakes. Don't worry, the pancakes will bake. As you bake, you will notice how the dough swells, bumps and first holes appear on the surface.

Step 11

Fold the finished pancakes in a pile, do not cover so as not to get damp. When the latter is ready, pour over a stack of pancakes with syrup or liquid honey, put a lump of butter on top. Leave to soak for 3-5 minutes

Step 12

About syrups and impregnation. According to this recipe, pancakes can be eaten like this, greased with jam or dipped in oil, but in the original they are always soaked, because dryish. Pancake syrup can be found in any major hypermarket, usually called pancake / pancake syrup.

Preparation time

10m

Cooking time

20m

Servings

Catalog