Pancakes with milk in a slow cooker

Original, mouth-watering, delicious, for breakfast! Pancakes with milk can be cooked not only in a frying pan, but also in a slow cooker. To taste, such pancakes are a cross between pancakes and ordinary thin classic pancakes. Because of the thickness, a couple of pancakes are enough to eat.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

250

Milk

450

Eggs

Sugar

Vegetable oil (plus some for frying)

Baking soda

0.5

Table vinegar

0.3

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 15 % 6 g

Carbohydrates 67 % 26 g

183 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
How to make pancakes with milk in a slow cooker? Prepare the products. Milk is suitable for any fat content, you can even replace some of the milk with water. Instead of vegetable oil, melted butter can be used in the dough, and for taste, add 1/2 tsp. vanilla sugar.
Step 2:
Warm up the milk, beat two eggs into it at room temperature and mix everything until smooth. It will be easier to stir the flour in the warm mixture. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Step 3:
Add sugar, pour in vegetable oil (or melted butter) and mix again.
Step 4:
Sift the flour and pour it into the dough in portions. After each addition, knead it well with a whisk so that lumps do not form. The amount of flour may differ from what is stated in the recipe, see the consistency of the dough.
Step 5:
Extinguish the soda with vinegar and add to the dough, mix well and leave for 15 minutes. During this time, gluten will develop well in it, which is responsible for elasticity — as a result, pancakes will not tear when turned over. The dough should not be very liquid, but also not viscous.
Step 6:
Put the slow cooker in the "Frying" mode (or another suitable one, depending on your model) for 1 hour. Pour in a little vegetable oil. Ladle a portion of the dough and pour it into the middle of the bottom of the slow cooker. Spread the dough evenly over the bottom. Close the lid and fry the pancake for 2-3 minutes. Then open the lid, turn the pancake over with a spatula and fry under the lid for another 2-3 minutes until golden brown. Bake all the other pancakes in this way.

At first, it is difficult to adjust to the distribution of the dough on the bottom of the bowl. It is hot (those who have handles in the bowl are the more lucky) and deep. But it is not difficult to turn pancakes with a spatula, because pancakes are thicker than usual and do not tear when turned over.

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"