Composition / ingredients
Step-by-step cooking
Step 1:
How to make beautiful pancakes in the oven soft and thick? Prepare the products. Remove the eggs, butter and milk from the refrigerator beforehand, they should be at room temperature. Take small eggs, category C1 will be enough. Milk is suitable with a fat content of 2.5%. Butter, even if it takes a little, choose the best quality, without vegetable fats.
Step 2:
Melt the butter in any way possible. This will be written at the end of the recipe. I did it on the stove, in a saucepan with a thick bottom. Cool the melted butter.
Step 3:
Take a bowl to prepare the dough. Beat the eggs into it. 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. Beat the eggs until smooth using any improvised means — a mixer, blender or, like me, a whisk.
Step 4:
Pour part of the milk into the eggs, about a third of the total volume. Add sugar and salt. Their number varies depending on your taste. Mix it up. Add the cooled butter, mix the mass well again.
Step 5:
Start adding flour to the bowl in portions, sifting it through a sieve. After each addition, mix the dough well, then there will be no lumps in it.
Step 6:
When all the flour is added, pour the remaining milk into the dough. Mix well. The dough is ready. Keep in mind that more or less flour may go away, so focus on the consistency of the dough.
Step 7:
Take a baking sheet with high sides, I have it in size 30 * 20 cm. Cover it with baking paper, while covering the sides too. Pour the dough directly onto the paper. There is no need to lubricate it with anything, the pancake will not stick.
Step 8:
Put the baking sheet with the dough in the oven, preheated to 200 ° C for 20-30 minutes. The pancake will swell very much when baking, don't let it scare you, that's how it should be. It will be ready when it is well browned on top. When this happens, remove the baking sheet from the oven. The pancake will immediately fall off.
Step 9:
Cool it a little, then separate it from the paper. Cut the pancake into portions, I got 4 pieces. Serve pancakes with jam, berries, sour cream, honey and other additives to your liking. Enjoy your meal!
I've been wanting to try this kind of pancake cooking for a long time, and I really liked it! Fast, simple and without extra oil. The pancakes from the oven taste very similar to thick pancakes from a frying pan, only they turn out a little drier. I only had a baking sheet of this size, if you cook a pancake on a larger baking sheet, it will turn out thinner, and there will be more portions.
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.
Butter can be melted in the microwave or in a water bath.
How to melt butter in the microwave?
Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath?
You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
