Milk pancakes with baking powder

If you've never cooked pancakes, it's time to try it! Pancakes are a dish of American cuisine that quickly spread around the world and gained great popularity due to the simplicity and speed of cooking. Cooked in milk with the addition of baking powder, the pancakes turn out lush and tender!

Maria

The author of the recipe

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Composition / ingredients

Servings:

Milk

210

Flour

200

Sugar

Eggs

Vegetable oil

Vanilla sugar

Baking powder

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 18 % 9 g

Carbohydrates 67 % 33 g

242 kcal

GI: 6 / 3 / 91

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make pancakes with baking powder? Prepare the necessary ingredients. Milk should be at room temperature, so take it out of the refrigerator in advance and measure the right amount. Take a large selected egg, if the eggs are small, add 1.5-2 pieces.
Step 2:
In a bowl, combine egg, sugar, vanilla sugar and salt. Adjust the amount of sugar to your liking. With 30 g of sugar, the pancakes turn out to be slightly sweet, so if you need the dough to be distinctly sweet, add another 1 tablespoon of sugar. You can not add vanilla sugar at all or replace it with vanillin, but you need to take much less vanillin - at the tip of the knife, otherwise the dough will be bitter.
Step 3:
Beat everything with a mixer until fluffy foam and complete dissolution of sugar and salt crystals. That is why milk should heat up a little - sugar and salt dissolve very slowly in milk from the refrigerator. And it is also impossible to beat eggs for a long time, otherwise all the air bubbles will leave them, due to which the dough becomes lush and airy.
Step 4:
Pour in the milk at room temperature and mix everything again.
Step 5:
Pour in the vegetable oil and whisk everything again.
Step 6:
In a separate bowl, sift the flour with baking powder, and then mix the mixture with a whisk so that the baking powder evenly spreads over the flour.
Step 7:
Pour the flour mixture into the dough in parts, stirring the mass with a whisk each time and breaking all the lumps. I advise you not just to pour flour into the dough, but to sift, so the flour will be filled with oxygen and the dough will turn out to be more airy.
Step 8:
In a properly kneaded dough, small bubbles will appear on the surface.
Step 9:
Heat the frying pan over medium heat, there is no need to lubricate it with anything. Pour a portion of dough into the center with a large spoon and quickly form an even circle with a diameter of 6-8 cm. Fry the pancakes over medium heat for about 1-2 minutes until golden brown. When the dough grabs slightly from above, you can turn it over to the other side and fry for another 1-2 minutes.
Step 10:
Ready-made pancakes immediately serve hot to the table. Bon appetit!

The most important advantage of this baking is that you need to fry pancakes without oil in a dry frying pan.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

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