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Pancakes with semolina and kefir

Thick pancakes with milk

Name: Thick pancakes with milk
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 3
Cuisine: Russian
Ingredients: 200 ml Milk cow's; 170 gr Flour wheat; 30 gr Sugar; 2 Egg chicken; 20 ml Oil sunflower; 6 gr Baking powder for the dough; 1 gr Vanillin; 2 gr Salt

60 3 Medium

Pancakes with chicken

Ingredients

Servings: - 3 +

200 ml Milk cow's

170 gr Flour wheat

30 gr Sugar

2 Egg chicken

20 ml Oil sunflower

6 gr Baking powder for the dough

1 gr Vanillin

2 gr Salt

Information
about nutrition Per 100 gr.

Сalories

216.16

Proteins

6.53

Fats

7.24

Carbohydrates

31.30

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Description

We offer to add to the collection of home recipes – cook thick pancakes with milk. These delicate and airy products will definitely gather your family and friends at the same table. Most often they are served for breakfast as a hearty and nutritious dish. Ready-made thick pancakes made with milk without yeast will keep well for up to two days at room temperature in an airtight container. This means you can safely prepare them for future use by doubling the amount of required ingredients. Cooking thick fluffy pancakes with milk recipe at home!

Step by step recipe

To ensure that the pancakes have a porous structure, separate the egg whites from the yolks and beat with salt into a strong foam. We use an electric whisk for these purposes. Set the whipped whites aside.

Place the yolks in a deep container. Add sugar and vanillin.

Beat the yolks and sugar with an electric whisk for about one minute. Then pour in the milk and mix everything well.

Add flour. Bring the contents of the container until smooth.

Add vegetable oil. Whisk the mixture until the butter is combined with the remaining ingredients.

Add proteins. Gently stir them into the pancake mixture with a silicone spatula.

The dough is ready. In consistency it resembles a biscuit mass. We will pour it in small portions, about 50 g each.

To bake this recipe for thick pancakes with milk, we use a thick-walled frying pan with a non-stick coating. Lubricate it with a small amount of vegetable oil only once. A regular frying pan will need to be lightly oiled before baking each pancake. The main condition is an almost dry frying pan.

Pour a small amount of dough into the center of the heated frying pan. Use a ladle to distribute it over the bottom so that it takes on a round shape. Turn the pancake over when small bubbles appear on its surface.

Bake the products for 1-2 minutes on each side. The heating level of the stove is medium.

Our thick milk pancakes with photos are ready! We put them in a pile and serve them to the table. As an addition we offer honey, jam, confiture, berries or fruits.
Enjoy your meal!