Pancakes with milk without soda
0
1659
Kitchen
Russian
Calorie content
198 kcal
Portions
2 port.
Cooking time
40 minutes
Proteins *
8.3 gr.
Fats *
8.4 gr.
Carbohydrates*
41.8 g
Puffed pancakes are usually made with baking soda or baking powder. These ingredients release air bubbles when added to the dough, thereby loosening the crumb of the baked goods. But you can achieve the airiness of the products without resorting to soda. A good old mixer and knowledge of the features of kneading dough will help with this. All the details of the recipe for tender pancakes with milk without soda are described step by step in this recipe. Talking longer than cooking!
Ingredients
Cooking process
Add granulated sugar to the yolk. Beat the ingredients with a mixer, starting at a low speed and gradually increasing the speed. When the mass increases in volume, turns white and thickens, pour slightly warmed milk into it in a thin stream, without stopping to work with a mixer. The mass will become more liquid, foamy.
Sift flour over the whipped mixture. Sifting should not be ignored as it is another important step to airy finished pancakes. Stir the flour into the milky yolk liquid, making circular movements. The mass will turn out to be quite viscous, the degree of density is medium, the dough falls from the spoon in a soft lump.
We set aside the cooked mass and take the protein out of the refrigerator. Beat it with a mixer until a dense foam and stable peaks are obtained. We spread the proteins on the surface of the dough and stir them in with a spoon or spatula, making circular movements. The viscosity of the dough should go away, airiness will appear.
Remove the finished pancakes from the pan and transfer to a plate with a paper towel to remove excess oil after frying. Put the dried pancakes in a slide on a platter and serve hot. After cooling, the pancakes will settle down a little and lose volume - this is inevitable. Therefore, it is important to serve them in the heat - with the heat.
Bon Appetit!