How to cook pancake flour. Pancake flour - product composition; how to make it; use in cooking; recipes for pancakes, pies and cake made from pancake flour

Pancake flour only recently appeared on the shelves, but quickly gained popularity among housewives. It simplifies the preparation of pancakes, since everything you need is already there. And even if it is usually difficult to achieve desired consistency dough, this product easily corrects the situation. This great option, if you are a beginner, or a great way for moms to teach their children to cook with simple recipes.

Basic recipe

How to bake pancakes from pancake flour with milk:

How to cook pancakes from pancake flour in water

25 ml oil;
380 ml water;
3 g soda;
15 g sugar;
230 g flour for pancakes.

Time: 15 min.

Calories: 156.

How to bake pancakes:

First, sift the flour into a large bowl and then make a small funnel in the center. You can create something like a crater, this is done by hand;
Gradually pour water into this funnel. She must be room temperature. Using a whisk, knead into a homogeneous dough;
Literally quench the soda a little with vinegar, add the effervescent mixture to the previous ingredients, add salt;
Add a little sugar here and mix everything well;
Pour in sunflower oil. Stir again. The result will be a dough that resembles very liquid sour cream. You don’t have to add oil, but then you’ll need a lot more of it in the pan;
This dish should be heated well, add a drop of oil and bake pancakes as usual. Don't forget to constantly stir the contents of the bowl to lift the flour from the bottom. This recipe will come in handy during fasting, and during the rest of the period you can grease the prepared pancakes with butter.

Miracle pancakes with kefir

20 g sugar;
15 g butter;
2 eggs;
0.4 l kefir;
160 ml water;
220 g pancake flour;
30 ml oil.

Time: 40 min.

Calories: 157.

How to make pancakes from pancake flour with kefir:

Sift the flour together with the salt, and then make a small well in the center. Eggs should be beaten into it;
In a separate container, mix kefir and water, add sugar, dissolve it, and then pour the mixture into the flour. In the same recess where there are eggs. Kefir, by the way, can be taken with any percentage of fat content;
Using a mixer or whisk, mix all ingredients until you get homogeneous mass. Leave for twenty minutes so that it sits well and the ingredients combine. This improves consistency;
Pour here vegetable oil and mix vigorously again;
Heat a frying pan and fry pancakes, constantly greasing the utensils with a piece of butter.

How to cook custard pancakes

320 ml milk;
240 g pancake flour;
2 eggs;
2 g salt.

Time: 45 min.

Calories: 176.

How to bake:

First, beat the eggs into a bowl and add salt. Although pancake flour already contains a sufficient amount of sugar, those with a sweet tooth can add another spoonful directly to the eggs. Beat the ingredients with a fork or whisk, it is advisable to achieve the appearance of the first foam and increase in mass;
Add flour here in portions and stir constantly, not allowing lumps to form;
Heat the milk on the stove or in the microwave until it almost boils;
While still hot, pour milk into the remaining ingredients in a thin stream. It is very important to stir constantly so that the eggs do not curdle and lumps do not form;
Cover the well-mixed dough with a napkin and leave it to rest for half an hour. It will cool down slightly. This liquid consistency should spread easily over the surface of the pan;
Stir the contents of the bowl again to raise the flour, and bake according to the standard: covering the entire bottom of the hot frying pan. The results are very tender pancakes.

How to bake pancakes with seasoning

210 ml milk;
2 apples;
2 eggs;
5 g butter;
210 ml water;
10 g powdered sugar;
220 g pancake flour.

Time: 1 hour

Calories: 119.

Baking process:

Mix milk and water in one container;
Pour the flour into a bowl, then pour all the liquid into it and start kneading the dough with a whisk;
The resulting consistency liquid sour cream, into which you need to add the yolks of both eggs. This will change the color and improve the taste. Stir;
Egg whites must be beaten with a mixer;
Then they should be gradually added to the total mass, stirring carefully with a spoon. The mass will turn out quite fluffy;
Peel the washed apples, cut out their core, cut crosswise into fairly thin slices;
Heat the frying pan very high and pour into it the portion of dough that is usually taken for one pancake. At the same time, it is advisable to cook with butter, it gives taste and a beautiful color;
Then, when it has set slightly, put a few slices of apples on top and add more dough on top, just a little;
Using a spatula or slotted spoon, turn the pancake over so that it cooks on the other side as well. Remove, let cool, sprinkle powdered sugar.

Each manufacturer uses different ingredients for your flour. Before using it, you should study the packaging. Often it indicates which ingredients should be added, and sometimes entire recipes are described. In addition, by studying the composition, you can choose best option, without various fragrances or preservatives.

If you like pancakes “in the hole”, then instead ordinary water You can use mineral. It should be highly carbonated. Baking powder or soda helps achieve the same effect, but you should be careful with the amount.

You can serve pancakes with honey, butter, various types preserves and jams, with syrups. Suitable for caramel, cream, berry, fruit and other sauces that are prepared on a quick fix. Often served with condensed milk. From unsweetened filling you can give preference to onions, eggs, mushrooms, minced meat, stewed vegetables etc. You can also choose sauces for these variations: tomato, sour cream, mushroom, garlic and others. The choice is limited only by your imagination.

Enough simple recipes pancakes using pancake flour help save time experienced chefs. And for beginners, this is an easier start, giving the opportunity to prepare even hot or custard pancakes. Baking made with this flour always has a special taste that can easily become your signature!

Flour is the most important ingredient pancake dough, because you can bake pancakes without eggs, milk and sugar, but without flour this dish will not work. Interestingly, using one recipe you can bake pancakes that are completely different from each other if you use different flours. Which flour to choose is a matter of taste, but it is necessary to take into account some subtleties that novice cooks are not always aware of.

Wheat flour for pancakes: a culinary classic

It is not necessary to cook pancakes from only one type of flour; you can mix flour and get new dishes each time. Pancakes are also made from soy, flax, sesame, spelled, amaranth, almond, pumpkin and even chestnut flour. If you still prefer the classics, then there is nothing easier than delighting your household in the morning with crispy and fragrant pancakes. And with the “Eat at Home” pancake mix it has become even easier, because you just need to add water or milk to it! You can try different recipes, marveling at the rich diversity modern dishes. The children will be happy, your loved ones will be happy, and you will enjoy experimenting!

Pancake flour is regular wheat or other flour with various additives. As the name suggests, it is used to prepare pancakes, as well as pancakes and other products from batter in oil. Before making pancakes from pancake flour, you need to understand all the features of this product.

So, pancake flour is made in such a way that it only requires the addition of a liquid base to obtain ready dough. It can be milk, water, whey or kefir. Pancake flour usually already contains egg powder, salt, sugar and baking powder. Moreover, all these components are included in certain proportions, so you only need to add the portion of liquid indicated on the package to get a high-quality balanced pancake dough. The recipe for pancakes with pancake flour is the simplest, since you just need to pour in the liquid, knead the dough and bake the pancakes.

Undoubtedly, pancakes made with milk turn out more juicy, since they not only have an appetizing golden brown crust, but also rich milky taste. To prepare you will need the following ingredients:

1 cup special pancake flour;
220 milliliters of milk;
one egg;
a little salt if desired;
1 tablespoon of sugar (you don’t have to add it, especially if you plan to stuff the pancakes with savory filling).

Preparing these pancakes using pancake flour is also the easiest. Depending on the amount of flour you add, they can be thin, or you can make them fluffier by adding more flour.

So, we make pancakes from pancake flour with milk as follows:

In a large bowl, mix one egg, at the end of beating, add salt, sugar and dilute with slightly warmed milk (its temperature should not exceed 40 degrees).
Pancake flour, like any other flour, must be sifted before adding to the dough. Thus, sift the flour and add it in parts to the resulting dough. Mix until smooth; you can use a mixer for this purpose.
The dough should not be too dense, but not too runny. Cover it with film and let it rest for about 20 minutes.
Now grease the frying pan with fat, for example refined vegetable oil, and heat for several minutes over low heat. Bake the pancakes for two minutes or less depending on the thickness on each side.

The dough must be stirred periodically during frying so that it becomes a uniform consistency. Pancakes are served with any fillings you wish; in structure, color and aroma they are no different from those prepared with regular white flour.

On the water

Pancakes on the water are the most budget option, because if you have special pancake flour, all you have to do is add water and, if desired, a few more ingredients to get pancakes of an acceptable taste. In addition, water pancakes are suitable for consumption during Lent, as long as you do not add eggs or other animal products to the dough.

Prepare the following products:

a full glass of pancake flour with a small slide;
1–3 tablespoons sugar;
2 cups regular or mineral water with gas;
a couple of tablespoons of vegetable oil;
a pinch of salt to taste;
To make the pancakes more fluffy, you can add half a teaspoon of soda.

The cooking process is as follows:

Sift the pancake flour into a large bowl in advance. Make a depression in the center and pour clean boiled or carbonated mineral water into it in a stream, stirring the mixture periodically. Your task is to knead the dough thoroughly so that not a single lump of flour remains.
Now the soda, if you decide to add it, quench it with a few drops of vinegar and pour it into the mixture. Now add granulated sugar and a little salt and mix well again.
At the end of the process, pour in refined sunflower or other oil and finally knead the liquid pancake dough, similar in consistency to low-fat sour cream.
Next, we do everything as usual - oil the frying pan, heat it up, pour a small portion of dough into the center and distribute it over the frying surface. Fry on each side until golden. If you have good frying pan, there is no need to use additional oil for lubrication, since it is already included in the dough.

You can serve these pancakes after greasing them with soft butter, as well as with sour cream or honey.

On kefir

Kefir is a beneficial base for baking, including pancakes. Firstly, it gives the dough thickness, and secondly, a rich milky taste and characteristic sourness. Depending on the fat content of kefir, you may need more or less flour. The fattest kefir makes the dough very thick, so it is recommended to dilute it with water or milk.

So, for pancakes made from pancake flour with kefir you will need the following ingredients:

one and a half tablespoons of sugar;
50 grams of butter and a couple of tablespoons of odorless vegetable oil;
200 grams of pancake flour;
3/4 cup water;
2 glasses of kefir;
2–3 eggs;
If desired, you can add flavorings, for example, a bag of vanillin.

We prepare these pancakes as follows;

Sift the flour immediately into a dry deep bowl. When all the flour has been sifted, collect it in a high mound and make a small depression at the very top.
Break the eggs into this well and mix thoroughly with the flour.
In a separate bowl, mix and beat kefir with sugar and slightly warmed water. Pour this liquid mixture into the egg-flour mixture in a thin stream.
Beat the dough well with a mixer and leave it to sit for about 15 minutes.
After this time, add vegetable oil and mix thoroughly again. Now you can start frying the pancakes.
To do this, grease a frying pan with oil or lard, heat over medium heat and fry each pancake on both sides until lightly browned.

These pancakes are good on their own, but to make them even tastier, coat each one with butter, jam, or serve with honey, sour cream, fruit and berry sauce.

Step-by-step recipes tender pancakes from pancake flour with milk, kefir, yogurt and mineral water with and without eggs, with the addition of yeast and soda

2018-09-29 Yulia Kosich

Grade
recipe

1873

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

7 gr.

Carbohydrates

21 gr.

167 kcal.

Option 1: Classic recipe for pancakes made from pancake flour with milk and eggs

Cooking thin pancakes involves several simple secrets. Without knowing them, it’s easy to ruin baked goods. We will tell you about them, but we will reveal one now. Namely, we will cook openwork pancakes from pancake flour based on water (plain and mineral), milk, kefir and curdled milk.

Ingredients:

200 grams of pancake flour;
a couple of teaspoons of sugar;
two eggs;
a pinch of salt;
500 grams of cold milk;
10-12 grams of butter;
two tablespoons of vegetable oil

Step-by-step recipe for pancakes made from pancake flour

Wipe a suitable deep container dry with napkins. Sift the pancake flour high inside so that it is well saturated with oxygen. Add salt and a little sugar.

Mix dry ingredients. Beat in all the eggs at once. Knead until they “disperse” in the flour. Only then pour in cool milk thinly.

Knead a dough similar in consistency to sour cream. Wrap the container in film and leave to infuse for an hour and a half.

After this time, return the dough to the table. Pour in all the vegetable oil and knead everything again. Immediately place a flat pancake pan over medium heat.

Heat the surface, then grease it with a thin layer of butter. Pour in enough dough. Distribute, forming a round piece.

Fry the pancake from pancake flour for about 20-25 seconds, then carefully turn it over and continue the process for another 10-12 seconds.

Transfer the baked goods to a plate, brush with butter and return to frying the next batch of dough. Cook one pancake at a time until the mixture is gone.

If you do not want to interrupt the process to infuse the dough, we recommend kneading the mixture late in the evening and leaving it until the morning. Then all that remains is to add oil and quickly fry, then serve for breakfast with any filling.

Option 2: Quick recipe for pancakes made from pancake flour

As a rule, the dough for today's pancakes is better to infuse. Thanks to this, the flour will “open up” and it will be easier to fry thin round pieces from the mixture.

Ingredients:

130 grams of pancake flour;
290 grams of water;
large egg;
salt and sugar in the dough;
tablespoon sunflower oil.

How to quickly make pancakes from pancake flour

Sift pancake flour into a clean food processor container. Install the whisk. Add a pinch (small) of salt and sugar.

Knead into a flowing dough similar in structure to sour cream. Turn off the car. Immediately place a frying pan on two burners.

After heating over medium heat, grease the surface with oil as carefully as possible. The layer should be very thin.

Now pour in a sufficient amount of dough one by one and fry for half a minute on the first side. Turn over.

Continue cooking for another 10-13 minutes, then remove the pancake from the pancake flour and place on a plate. Fry the remaining pieces until the dough is finished.

We will not infuse the dough and will make pancakes in two frying pans at once, due to which the process will be significantly reduced. This recipe is especially suitable for breakfast or an afternoon snack, when you simply don’t have time to sit at the stove for a long time.

Option 3: Pancakes made from pancake flour with kefir without eggs

The eggs “cling” well to the ingredients of the dough, so the layer on the frying pan does not burn, and the pancake itself is easy to turn over. However, if you do not want to use this ingredient, omit it and replace the milk or water with thick kefir.

Ingredients:

400 grams of warm kefir;
130-135 grams of pancake flour;
a pinch of fine salt;
2 dessert spoons of butter.

How to cook

An hour before cooking, leave the kefir on the kitchen counter to warm up. As soon as this happens, pour from the package into a deep container. Beat lightly with a whisk.

Now add salt and add steam dessert spoons vegetable or melted butter. Continue active mixing.

Finally, stir in the pancake flour in batches. Make sure that there is not a single lump left in the mixture. If they don't break, press the dough through a sieve.

Place a flat frying pan on a suitable burner. Lubricate the heated surface with oil as thinly as possible. To do this, you can wet the sponge and lightly move it along the bottom.

Pour a small amount of dough inside. Before doing this, beat it vigorously until a lot of bubbles appear. They will provide an openwork pattern on the surface of pancakes made from pancake flour.

Fry each round piece in turn for 15-20 seconds on each side and place the baked goods in an even stack on a large flat plate. Serve with any hot topping.

Since in this option we will not use chicken eggs, we advise you to knead the dough using relatively fatty kefir with the obligatory addition of salt and vegetable oil. In this case, it is important to actively beat the mixture until a stable foam appears.

Option 4: Pancakes made from pancake flour with sour milk and soda

There's milk left over and sour, but you don't know what to do with it? Prepare pancakes with yogurt. To make them more airy, add a little baking soda to the recipe.

Ingredients:

two glasses of yogurt;
a glass of pancake flour;
half a teaspoon of soda;
large (65-70 grams) egg;
20-25 grams of refined oil;
sugar and salt into the dough.

Step by step recipe

Sift pancake flour into a suitable sized bowl. Add sugar, a little soda and fine salt. Stir and set aside.

In a separate bowl, combine yogurt and coarse fresh egg. Whisk until smooth and uniform.

Now mix dry and liquid ingredients. Knead the liquid dough. At the end add vegetable oil. Beat until foam appears.

Pour a small amount of the mixture into a well-heated frying pan. Spread in a thin layer. Fry on the first side for about 20-25 seconds. Turn over with a spatula.

Continue the process for approximately 10-14 seconds, after which place the pancake made from pancake flour on a plate. Repeat until there is no mixture in the bowl.

Since the yogurt used is sour, there is no need to quench the soda. The necessary reaction will occur already in the frying pan, due to which thin pancakes They will turn out delicate and very beautiful.

Option 5: Pancakes made from pancake flour with yeast and milk

As a rule, fluffy baked goods are prepared on the basis of dough to which yeast is added. However, in next recipe we will tell you how to make pancakes with yeast thin and very tasty.

Ingredients:

2 glasses warm milk(fresh);
half a teaspoon of active yeast;
sugar and salt in the dough;
large egg;
10-15 grams of sunflower oil;
a full glass of pancake flour.

How to cook

Warm up slightly fresh milk. Place salt in a bowl, active yeast and a little sugar to speed up the reaction.

Pour in the prepared milk (up to 38 degrees). Leave without mixing. When foam forms, and this will happen in just a few minutes, stir with a fork and add the egg.

Continue mixing while adding oil. Once you have a uniform structure, stir in the pancake flour in batches.

Achieve a fluid consistency, then place a flat-bottomed frying pan on the stove.

Using a ladle, pour a sufficient volume of the mixture onto the surface. Align, forming round shape. Fry for 20-22 seconds.

Turn pancakes from pancake flour to the other side. After 10-12 seconds, transfer from the pan to a plate. Prepare all other thin pancakes in this manner.

Option 6: Pancakes with mineral water from pancake flour

We will make the last pancakes using sparkling table water with the addition of a small amount of soda. It will turn out incredibly delicious!

Ingredients:

390-400 mineral water with gases;
130-140 grams of pancake flour;
2 chicken eggs;
15-19 grams of refined oil;
salt and soda into the dough.

Step by step recipe

Break the washed chicken eggs into a suitable sized container. Sprinkle with salt. Whisk until foamy. Only then pour in the oil.

Continue stirring, gradually pouring in sparkling mineral water. Having obtained an evenly homogeneous consistency, sift the entire volume of pancake flour.

Knead the dough to a liquid but viscous consistency. At the very end add baking soda. Whisk vigorously, and at the same time heat the frying pan on the burner (on).

Now grease the surface, which is hot by this time, onto which you immediately pour a little dough. Form thin pancake from pancake flour.

It is important to use sparkling water to make the baked goods more delicate. However, we recommend using the dining room rather than medicinal water. Otherwise you may not receive delicious breakfast, and problems with digestion.