The usual recipe for savory pancakes with milk powder

The usual recipe for savory pancakes with milk powder

Pancakes are prepared for holidays and on weekdays. They help out when there are not many goods left in stock. To prepare a hearty and tasty dish, you only need a couple of handfuls of flour. Pancakes have long been considered a ritual dish; they were compared to the sun and are still baked on Maslenitsa to this day. The abundance of entrails allows you to satisfy any taste. Now we will prepare pancakes with milk powder without the inside.

Ingredients and manufacturing process

Using powdered milk for dough is very convenient: at any time you can dilute it and bake a stack of fragrant pancakes. You won’t cook them every day, because they contain a lot of calories - one serving is about 400 kcal. But from time to time it is not forbidden to enjoy pancakes. To prepare pancakes with milk powder, the following products will be useful:

• Powdered milk – 5 tbsp. l (or in accordance with the instructions on the packaging);
• Water – 3 glasses;
• Wheat flour – 2 cups;
• Testicle – 2 pcs.;
• Salt – 0.5 tsp;
• Sugar – 1.5 tbsp. l.;
• Vegetable oil – 2 tbsp. spoons into the dough and a little for frying.

Some housewives, when preparing pancakes with powdered milk, add soda to the dough, but we won’t do this, they will turn out great without it.

1. First you need to sift the flour, it will be saturated with oxygen, and you will get the same holes that almost all novice cooks dream of achieving.
2. Then you should prepare the base, and for this you need to know how to dilute milk powder for the dough. Take a small amount of warm water, almost a quarter of a glass, pour the powder into it and stir thoroughly so that there are no lumps left. Later add water to the appropriate size.
3. That's it, the milk is ready. Dissolve salt and sugar in it, beat in the eggs.
4. You can create it in another way: pour salt and sugar into the dry powder, pour in the eggs lightly beaten with a fork and stir the mixture with a whisk. And after that we add warm water.
5. Now the most important thing is to make the dough without lumps. If washing the mixer doesn’t bother you, you can take out the machine and quickly combine the flour with the consistency acquired above. If you beat with a mixer, be prepared for the batter to splatter at high speeds, so you need to take the dishes higher and turn on the speed lower.
6. If you are making the dough with a hand whisk or spoon, fold the watery mixture into the flour evenly. First, knead the dough as if it were pancakes; in other words, the mixture should resemble sour cream. For 2 cups of flour it will take about a glass of the consistency of milk with an egg.
7. Later, when all the lumps have been crushed, all that remains is to add water and thoroughly mix the dough.
8. When everything is ready, do not forget to pour in the vegetable oil and stir the dough again. It certainly comes into any recipe - both in this case, when pancakes are prepared with dry milk, and when fresh milk is used to make them. Vegetable oil prevents pancakes from sticking to the pan.

If the dough turns out to be very thick (this depends on the quality of the flour and the size of the eggs), then simply add a little warm water to it.

How to bake pancakes

For pancakes, an excellent frying pan will be useful: metal, a special pancake pan, or Teflon. The first pancake does not necessarily have to be lumpy. If the frying pan is used only for pancakes, this does not happen. Usually it is advised to heat a frying pan and then grease it with oil, but this technique is not suitable for all utensils.

We only advise you to slightly heat the frying pan, grease it with oil and wait until it gets hot.

Now take a ladle, scoop up the dough and pour it into the frying pan. Spread the dough by turning the pan. It is comfortable to twist the pancake with a narrow and wide spatula. To prevent the pancake from tearing, you need to wait until its entire surface thickens.

Useful tips

During frying, the pan must be oiled from time to time. You can do this with a silicone brush, but if you don’t have one, prick a slice of raw potato or lard onto a fork, dip it in oil and grease the bottom of the frying pan with this slice.

1. To prevent the edges of the pancakes from drying out, cover the stack with a towel while waiting for the process to finish.
2. Pancakes removed from the pan can be greased with butter, but this is only in this case if you plan to eat them right away.
3. If pancakes begin to stick to a metal frying pan, heat it with salt, then wipe with vegetable oil and wipe dry with a cardboard towel. It will absorb excess oil.

Always wipe the Teflon frying pan immediately after washing. If the water drops dry out on their own, there is a risk that the next time the pancakes may stick and turn out lumpy.

Video on kneading dough and baking pancakes

Pancakes with milk powder

Delicate, soft, thin, just fried! Pancakes with milk powder are good for breakfast, dinner, and lunch! They can be stuffed with any kind of inside, made into a pancake cake or pie, turned into a sweet dessert or a savory snack.

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour

Step-by-step production

Step 1:

How to create pancakes from powdered milk? Measure out all foods. Take warm water. Other foods should also be at room temperature. Sift the flour through a fine sieve into a deep and wide bowl. This will saturate it with oxygen and make it more airy.

Step 2:

Add powdered milk and other dry ingredients to the flour. Stir everything well.

Step 3:

Make a well in the flour mixture. And pour half the amount of water into it in parts, immediately kneading the dough.

Step 4:

Knead the dough using the convenient tools you have - a fork, a blender, a whisk, a mixer.

Step 5:

Beat an egg into the dough. Stir it until smooth. The dough should end up being very soft.

Step 6:

Pour the remaining water into the dough evenly and add 0.5 tablespoons of oil. Mix everything. You can let the dough sit for about 10 minutes. During this period of time, turn on the stove and heat the frying pan. Keep in mind that more or less water may be needed - use the type of dough as a guide.

Step 7:

Grease the heated frying pan with a cotton swab, dipping it into the oil - and do this every time. Then pour the dough with a ladle, tilting the pan in the appropriate direction. Fry the pancakes for two minutes on both sides over high heat.

Step 8:

Place any pancake on a wide plate - either in a slide, or folding them at your discretion.

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

You can check whether the oil has heated up sufficiently well in the frying pan using the usual method. Dip a wood spatula into it. If bubbles have gathered around it, then you can begin the frying process.

Use oil with the highest smoke point for frying!
Any oil is useful only until it reaches a certain temperature - the smoke point, at which the oil begins to glow and toxic substances, including carcinogens, are formed in it. With rare exceptions, unrefined oils have a low smoke point.
They contain a lot of unfiltered organic particles, which quickly begin to glow. Refined oils are more resistant to heat and have a higher smoke point. If you are going to cook food in the oven, frying pan or grill, make sure to use oil with the highest smoke point. The most common of the oils with the highest smoke point are refined varieties of sunflower, olive and grape.

Pancakes with milk powder

There are situations when there is no regular milk, but there is dry milk. Don't worry - bake pancakes from powdered milk, they are also delicious.

Manufacturing Description:

Ingredients:

• Powdered milk - 4.5 tbsp. spoons
• Water - 2 glasses
• Sugar - 1.5-2 tbsp. spoons
• Flour - 10 tbsp. spoons
• Eggs - 2 pieces
• Salt - 1 pinch
• Vegetable oil - 3 tbsp. spoons

Number of servings: 5-6

Rate the recipe for Pancakes with milk powder:

Please enter the characters from the pictures

Thanks for the recipe. Very tasty, fast and can be removed the first time. Thanks again.

This is the second time I’ve made it according to your recipe, it’s very tasty and comes right off the first pancake.

I have prepared the dough, we will serve it in 20 minutes). I hope it will be delicious)

5 pieces came out and the lights were turned off

mmmm, everything was delicious, I didn’t have time to take a photo.

Thanks for the recipe. It turned out very tasty, the kids ate it right away, so I couldn’t take a photo. Next time I’ll multiply the recipe by 2, because I got about 14-15 pieces in a large frying pan. For mine it’s not much

Thanks for the good recipe! An indescribably pleasing thing, especially when there is no milk, and you just don’t want to create on water!)) The pancakes turned out to be very tasty!)

How to cook pancakes with milk powder according to a step-by-step recipe with photos

Quite often one craves pancakes specifically when there is not a drop of dairy products in the house. Therefore, this convenient recipe for making them with milk powder is worthy of your attention. As a result, you will get no less appetizing pancakes with a slight nutty flavor of baked milk.

Recipe for making thin pancakes with milk powder

Ingredients

Choosing the Right Ingredients

To make our pancakes savory, porous and tender, we recommend using premium white or cream-colored flour to prepare them.

If you occasionally buy powdered milk, you should definitely know the main signs of a high-quality product:

• The composition indicated on its packaging contains only whole cow's milk without any preservatives.
• The powder must have a uniform snow-white color of a light cream color without yellowish or brown inclusions.
• High-quality powdered milk has a milky taste without any foreign flavors and dissolves in water completely without sediment.
• You should not take a product packaged in ordinary cellophane, because in such packaging it may have a musty taste.

Step by step recipe

1. Pour 1 glass of warm water into the deepest dish, pour 7 tsp into it little by little. powdered milk and stir thoroughly until smooth.
   
2. Add 2 eggs alternately, 2-3 tbsp. l. sweet sand and a pinch of salt, and mix everything well.
   
3. Then add 10 tbsp little by little. l. wheat flour, stirring the dough continuously.
   
4. Pour a portion of the dough for frying the 1st pancake onto a perfectly heated frying pan greased with sunflower oil.

Recipe video

The video provides an accessible step-by-step recipe for making the most delicate thin pancakes using powdered milk. The video also contains useful tips on how to dilute milk powder in order to obtain a dough mixture suitable for making savory pancakes.

Useful tips for preparing the dish

No matter how many different options there are for making this beloved dish, the recipe for making thin pancakes with milk requires knowledge of certain secrets and aspects:

• It is very comfortable to fry them with the least amount of vegetable oil in a special lightweight frying pan with low sides and a reliable non-stick coating.
• Specifically, before heating the frying pan, you need to warm it up very much for 10-15 minutes.
• To ensure that the pancakes are easily removed and do not burn, you need to pour 1-2 tbsp into the finished dough. l. vegetable oil.

• It is convenient to remove them with either a wooden or plastic spatula, without disturbing the non-stick coating of the pan.
• Fry them for no more than 3 minutes on each side until lightly browned.
• To make the pancakes thin, the thick dough is brought to the most watery mixture with water or milk.
• Pancakes are even tastier, but higher in calories, if any of them are greased with melted butter.

Correct serving of food

Although the savory and tender pancakes themselves do not need advertising, it won’t hurt to revive the memory of serving them with different fillings or an appetizing topping. When served, they are not bad with anything: be it condensed milk, jam or caviar. You can rest assured that pancakes stuffed with meat, mushrooms, curd and fruit insides, or ham and cheese will be appreciated, and they will instantly disappear from the plates of grateful household members. And chocolate pancakes served for dessert with cream and ice cream will create a real sensation among the children.

Various possible options

This dish has many delicious modifications, and, despite its high calorie content, remains the same beloved and popular delicacy. To the long-standing usual wheat, potato, rye and buckwheat pancakes, many modern unique interpretations with fruit and chocolate, pancake cakes and rolls, as well as fascinating entrails made from meat, cheese and vegetables have been added. Apart from the recipe we reviewed using powdered milk, they are often prepared with kefir, fermented baked milk, whey, and just water. It is very popular to make them with yeast during Maslenitsa.

We are convinced that it was not in vain that we tried to attract your attention to this recipe, and it will help you out in the kitchen more than once, pampering you with delicious and tender pancakes.