How to make pancakes with dried milk. Thin pancakes in milk powder. With milk powder and whey

Pancakes with milk powder

Pancakes are one of the most famous, popular, delicious and easy-to-cook dishes of traditional Russian cuisine.

Everyone in my family loves pancakes - both children and adults. Therefore, I cook pancakes often, a lot and with pleasure. One day I decided to try to make them not from natural milk, but from dry. The result pleased me - pancakes with powdered milk taste no different from traditional recipe. In addition, powdered milk is very economical (it is much cheaper than natural milk and one package is enough for a long time). So now I often use this recipe.

5 tablespoons of powdered milk

2 tablespoons of sugar

1 heaping teaspoon of salt

From these products, a rather impressive stack of pancakes is obtained, which is quite enough for a large family.

Preparing pancake dough

1. Pour milk powder, sugar, salt into a deep container and gradually pour in all the water, stirring the bulk products in it with a spoon.
2. Add to this mixture raw eggs(they must first be washed under running warm water) and beat everything with a mixer or whisk.
3. Next, gradually pour the flour into the milk mixture in small portions and stir the dough well with a mixer. We make sure that there are no lumps left in the dough.

The dough is ready, now we will arm ourselves with a frying pan and we can fry our pancakes. But to make them perfect, use useful tips.

Secrets of cooking beautiful and delicious pancakes

1. I highly recommend frying pancakes in a special light pan for pancakes with low sides and a good non-stick coating. The dough spreads beautifully in such a pan, the pancakes are thin and easy to remove and turn over during the frying process. In addition, the non-stick coating allows the use of minimal quantities vegetable oil(you need to drip just a little before frying the first pancake, the next pancakes will be fried without oil) and the pancakes are not too greasy.
2. Before frying pancakes, the pan must be well heated (about 10-15 minutes). I usually put the pan on the stove before I start making the dough. And while I mix all the ingredients for pancakes, it just heats up to the desired temperature.
3. To keep pancakes from burning. in ready dough you need to add a little vegetable oil (1-2 tablespoons) and stir.
4. It is convenient to remove pancakes from the pan with a thin spatula made of wood or plastic. In addition, blades made of these materials do not scratch the coating of the pan.
5. Pancakes do not need to be kept in the pan for a long time. It is enough to fry them for 2-3 minutes on each side (so that they only redden, but do not turn brown).
6. The thinner the dough, the thinner the pancakes. If the dough turned out to be thick, it can be diluted with milk or water to the desired consistency.
7. Immediately after frying, each pancake can be greased with a small piece butter. So pancakes will become tastier, although fatter.

I hope you find my tips and recipe for pancakes with milk powder useful. These pancakes can be served with anything: sour cream, jam or caviar.

This recipe can be modified. For example, add a couple of tablespoons of cocoa powder, a pinch of vanillin to the dough and you get delicious chocolate pancakes. And pancakes with powdered milk can be stuffed with cottage cheese, minced meat or ham and cheese.

In general, turn on your imagination and go to the kitchen to create!

I wish culinary success and praise to all your loved ones!

If you have your own recipes for making pancakes, please share them in the comments.

Pancakes with milk powder: no worse than usual!

Pancakes made with powdered milk are not much different from those made with regular milk. Have you tried pancakes with powdered milk? Of course, fresh cow's milk is better than any powdered milk, but what if only such a product is available? It's simple - bake the best and most delicious pancakes. And no one will even think that their recipe is based on milk powder.

Recipe for pancakes "Simple"

Pancakes according to this recipe are tender with a persistent milky flavor. Yes, and it’s completely easy to cook them and it takes a minimum of time to prepare the dough. And the result is worth it - ruddy and golden, thin, delicious suns.

What is needed for this:

• large chicken egg;
• five tablespoons of powdered milk with a small slide;
• some sugar and salt;
• half a teaspoon of salt or a pack of ripper;
• half a large cup wheat flour;
• a large cup of water;
• a quarter of a cup of vegetable oil.

Pancakes according to this recipe are tender with a persistent milky flavor.

1. First you need to dilute milk with water and get a liquid milk component. To do this, pour a little water into the milk powder and mix until smooth. And gradually add the rest of the water.
2. In another container, stir the egg, salt and granulated sugar until the grains dissolve and the mixture turns white.
3. Add vegetable oil.
4. Add baking powder or baking soda to flour. Mix.
5. Incorporate flour into egg mixture. Mix.
6. Gradually introduce milky liquid. Mix until smooth.
7. Cover with a towel and let it brew for at least a quarter of an hour.
8. Mix and bake pancakes in a preheated pan, greased with a piece of fresh lard.

Put the pancakes in a deep pan and grease them with butter, but this is optional. If the lid on the pan is closed, then the pancakes will already be tender and soft like a rag.

Thin pancakes with yeast "Rays"

Experienced housewives know that pancakes according to this recipe are no worse than ordinary yeast ones. At the same time, no one will understand that powdered milk was used for their preparation, which is much more convenient and practical to store than regular milk.

This article has helped many gardeners stop overworking on their plot and at the same time get a generous harvest.

I would never have thought that in order to get the best harvest on my garden plot in my entire “dacha career”, I just need to stop overworking myself in the beds and trust nature.
For as long as I can remember, every summer I spent in the country. First on the parent, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, conservation and trying to save the crop until next year. And so in a circle.

What is needed for this:

• half a cup of dry milk;
• 2/3 cup wheat flour;
• a small bag of dry yeast;
• 3 large chicken eggs;
• a pinch of salt;
• a little refined vegetable oil.

Experienced housewives know that pancakes according to this recipe are no worse than ordinary yeast

1. Dilute milk in water. It is better to do this in advance, 15 minutes in advance.
2. Sift flour a couple of times. Pour yeast into it.
3. Pour the eggs into the mixer cup and beat them until firm foam with sugar and salt.
4. Dilute the flour with warm milk and let stand for a couple of minutes so that the yeast starts and light bubbles appear on the dough.
5. Add beaten eggs to the batter. Mix.
6. Cover with cling film and leave in a warm place for a couple of hours to double in size.
7. Without stirring, carefully scooping up the dough, bake openwork and thin pancakes.

This recipe is also based on milk powder and yeast. Pancakes have a strong but delicate texture. Great for stuffing with both sweet and savory fillings.

What is needed for this:

• half a cup of dry milk;
• half-liter jar of warm boiled water;
• large bowl of flour premium;
• pack of ripper;
• a small pack of dry yeast;
• a teaspoon of salt and sugar, salt can be a little less;
• a cup of boiling water;
• three medium-sized chicken eggs.

Pancakes have a firm yet tender texture

1. Pour water into dry milk and mix until smooth.
2. Mix dry ingredients.
3. Beat eggs until soft peaks form.
4. Mix all ingredients except boiling water. It is best to first introduce the milky liquid into the dry mixture, and then add the eggs here.
5. Cover with cling film and place in a warm place for at least a couple of hours. Put in a sufficiently deep container, because the dough will have to rise at least twice. Make sure there are no drafts, because they can spoil the dough.
6. When the dough has come up, start mixing it intensively by pouring boiling water into it.
7. Bake in a hot skillet. If it is Teflon, then you can not lubricate, otherwise it is necessary to lubricate with oil or a piece of fresh fat.

If you plan to make pancake dough sweeter, then add vanillin.

"Crazy American"

According to this recipe, something in between our usual pancakes and pancakes is obtained. Americans love this dish very much and call such pancakes pancakes. It is very tasty to serve them with condensed milk, liquid jam or chocolate paste.

What is needed for this:

• a cup of dry milk;
• pack of ripper;
• half-liter jar of warm water;
• one and a half cups of pancake flour;
• half a cup of granulated sugar;
• vanillin;
• a pinch of salt;
• three large chicken eggs.

Americans love this dish very much and call such pancakes pancakes.

1. In this recipe, you do not need to pre-dilute milk powder. Therefore, we mix all the dry ingredients until light uniformity.
2. Gradually add water to this mixture and stir.
3. With a pinch of salt, beat the eggs until firm and firm foam.
4. Gently fold the foam into the previous mixture. Working with a spatula or whisk from top to bottom, turning but not stirring.
5. Start baking right away. It is better to use a pan with a Teflon coating.

With milk powder and whey

Pancakes are incredibly tender, with a characteristic milky flavor. They can be served as an independent dish, or stuffed with any filling.

What is needed for this:

• a cup of dry milk;
• half a liter of warm whey;
• half a pack of ripper;
• a third of a cup of sugar;
• a pinch of salt;
• a couple of large chicken eggs;
• cup with a slide of wheat flour.

Pancakes are incredibly tender, with a characteristic milky flavor.

1. Dilute milk powder in thermal whey.
2. We mix the flour with the ripper and introduce whey into it.
3. Crack the eggs into the bowl of a mixer and beat on high speed, immediately adding salt to them.
4. After 5 minutes, start gradually adding granulated sugar. Egg foam should be smooth and persistent.
5. Incorporate eggs into flour mixture. Mix. If necessary, dilute with milk to the desired consistency.
6. Bake in a well-heated and greased pan.

Brush immediately with a dollop of butter.

Pancakes with milk powder (video)

Powdered milk is a very convenient product. Unlike regular milk, it doesn't spoil as quickly. You can always take it with you even to the country, even on a hike. Pancakes on it proper cooking completely different from the usual ones. It would be possible to make them on the water, but in this case the dish will not have a milky taste and the tenderness that milk gives. On the water, pancakes are empty, so if there is no fresh cow's milk, you can take dry.

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Pancakes with milk powder: step by step with a photo

Since ancient times, our ancestors have known many recipes for pancakes. These are buckwheat, and wheat, rye and many others. Although the most delicious were considered just the same those that were made from buckwheat flour. They turned out very plump and loose, unlike those that were prepared on the basis of wheat flour. They tasted a little sour. Basically pancakes means yeast dough. Soda is sometimes used as a baking powder, spoiled milk or egg whites. Today pancakes remain one of the most favorite dishes. Pancakes can be cooked on milk, on kefir, on water. Pancakes on ryazhenka: recipe with step by step photo they turn out very tasty too. And today we will try to cook not me delicious pancakes in dry milk.

Pancakes with milk powder

Servings: 6
Calories: high calorie
Calories per serving: 405 kcal

To make pancakes with milk powder, you will need:

flour - 2 tbsp.
powdered milk - 5 tbsp.
eggs - 2 pcs.
sugar - 1 tbsp.
salt - ½ tsp
vegetable oil - 1.5 tablespoons + for frying
soda - ½ tsp
warm boiled water - 1.5 tbsp.

How to cook pancakes with milk powder:

1. Prepare food.

First of all, you need to sift the flour. It is worth considering this small but significant technical point. On sifted flour, pancakes are more airy.

We combine milk in a deep bowl

Pour in the sifted flour

And we stir. The consistency of the dough should be like liquid sour cream. Warm water can be added as needed.

2. Next, put a frying pan on the fire, I advise you to use a separate cast-iron frying pan for baking pancakes. Lubricate the bottom with vegetable oil, using a silicone brush for this purpose. In the absence of such, you can use half a peeled potato.
3. With the help of a scoop, we collect the dough and pour it onto the bottom of the heated pan. Gently distribute over the entire surface. The amount of dough needed for one pancake will depend on the diameter of your pan.

When baking pancakes, periodically grease the bottom of the pan with vegetable oil.

We put the finished pancakes on a wide dish, and so that the pancakes do not cool down, you can preheat the oven to 100 degrees and put a plate there, on which the finished pancakes will be laid out.

4. Serve pancakes to the table with any sweet addition to your liking.

Lush milk pancakes without yeast recipe

Delicious and fragrant pancakes are always welcome on the table on weekdays and holidays. They are considered a symbol of the sun. Cooking does not require a large amount of products, so they always help out the hostess when guests arrive.

Easy pancake recipe with milk powder

Powdered milk is well suited for pancake dough, as it is always at hand and easily diluted.

To obtain openwork pancakes on powdered milk, it is not necessary to use soda. You can simply sift the flour, saturating it with oxygen. To create the base, milk powder should be reconstituted. To do this, take a quarter cup of water, into which milk powder is poured.

The mixture must be thoroughly stirred, getting rid of all lumps. It remains to add salt, sugar, eggs. There is another way. Powdered milk is mixed with salt, sugar. Then the beaten eggs are added. The dough is thoroughly mixed. Now you can add water to the resulting base, it should be warm.

It is very important to make the dough without lumps. You can use a mixer. In its absence, you need to master the technique of combining flour and egg-milk mixture. The mixture is poured into the flour gradually, with continuous stirring with a spoon or whisk. The initial mass will have the consistency of sour cream, like pancakes. After obtaining uniformity, you can add water and stir. Vegetable oil must be added to the finished dough.

First, heat the pan a little, then pour in the oil and wait for it to glow. To check the readiness for the baking process, make a test with a drop of dough. If it begins to hiss and harden around the circumference - you can proceed.

The dough collected by the ladle is distributed evenly over the plane of the pan by turning it in a circle. When the surface of the pancake is browned, thickened, you can turn it over with a wide spatula.

It is necessary to re-grease the pan with oil from time to time. You can use a silicone brush or a piece of raw potato or lard dipped in vegetable oil stuck on a fork. Ready pancakes are stacked one on top of the other, smearing with butter. If they are not eaten immediately, then you can simply cover them with a towel.

Thin pancakes with holes

Holes in pancakes with powdered milk are obtained by using slaked soda. Main components:

• wheat flour -80 -200 gr;
• dry milk - 2 tbsp. l. with a slide;
• granulated sugar - 2 tsp. with a slide;
• salt, lemon acid;
• 200 ml of water;
• one egg;
• a quarter tsp soda;
• sunflower oil - 1 tsp;

Cooking time - 1 hour; calorie content -360 kcal / 100 g.

Powder of dry milk mixture is poured into warm boiled water, mixed. Salt, sugar and eggs are added next. After thorough whipping with a whisk, there should be no lumps left. Soda is quenched with citric acid in a large spoon.

After adding a few drops of water, the quenching process begins. After adding it to the dough and mixing, you can begin to gradually add flour. A whisk is used to obtain a uniform consistency.

The dough must be made liquid, then the pancake will turn out thin. You can leave it to stand for 20 minutes until the lumps are completely dissolved.

Oil is poured into the pan, heated for 20 minutes until hot. In the center of the dough you need to create a funnel, constantly mixing it. Hot oil is poured into this funnel. You can pour a portion of the dough into the pan and bake the first pancake.

Pancakes with milk powder and yeast

Pancakes familiar from childhood according to the grandmother's recipe are made using yeast. Yeast dough consists of:

• 1.5 cups of sifted flour;
• 500 ml of water;
• 5 st. l. dry milk;
• three eggs;
• 15 g dry yeast;
• 0.5 cups of sugar;
• thirds of tsp salt;
• 4 tbsp. l. sunflower oil.

Baking time - just over 1 hour; calorie content - 200 kcal / 100 g.

Sugar, yeast, salt are dissolved in a glass of dry milk diluted with warm water. After the yeast disperses, you can pour half a glass of flour. The dough covered with a towel is left until the fermentation process begins.

Dough with dough will make pancakes fluffier. If time is short, you can simply add all the ingredients and let the dough rise. It remains to pour the remaining milk, flour and eggs are driven in.

After adding oil, the dough is allowed to brew again in the heat. As soon as the dough begins to settle, you can start baking yeast pancakes.

Pancakes made from pancake flour and milk powder

With milk powder, you can cook American pancakes - pancakes. This requires the following components:

• pancake flour - 1 cup;
• diluted dry milk - 1 cup;
• sugar - half a glass;
• baking powder -1 tsp;
• a couple of eggs;
• vegetable oil - 2 tablespoons;
• warm water - 2 cups;
• salt, vanillin - a pinch each.

Cooking time - 45 minutes; calorie content - 232.4 kcal / 100 g.

The preparation of the dough begins with mixing all the dry ingredients available. Eggs are beaten in a separate container, and then gently, slowly, with the help of a whisk, are introduced into the dough. After adding vegetable oil and stirring, you can start baking.

The pan heats up without the use of oil. A baked pancake signals the need to turn over through the appearance of bubbles. Pancakes are airy and fluffy.

1. The choice of a baking pan should be in favor of cast iron, Teflon. It is better to use a special pancake pan;
2. Sometimes the pancakes start to stick to the cast iron pan. To avoid sticking of pancakes, the pan is calcined with salt, rubbed with vegetable oil and blotted with a paper towel;
3. A frying pan made of Teflon should be wiped after washing. Dried water drops often cause pancakes to stick.

Ruddy pancakes leave no one indifferent, they are good for any occasion. You can experiment by adding vanilla, cinnamon, ginger to the dough. Then baking pancakes becomes also a creative process.

Quite often, you want pancakes just when there is not a drop of dairy products in the house. Therefore, this practical recipe for their preparation 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

Kitchen appliances: deep dish for kneading dough, convenient containers for bulk and liquid products, a culinary whisk, a frying pan with low sides, a spatula made of wood or silicone, a silicone cooking brush, a large flat dish for serving.

Ingredients

Choosing the Right Ingredients

To make our pancakes tasty, porous and tender, we recommend using the highest grade white or cream flour for cooking.

If you rarely buy milk powder, then you should definitely know the main features of a quality product:

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

Step by step recipe

Recipe video

The video provides an accessible step-by-step recipe preparation of the most delicate thin pancakes with milk powder . The video also contains helpful tips About, how to dilute dry milk to get the right dough consistency. for cooking delicious pancakes.

No matter how many different cooking options for this favorite dish exist, the cooking recipe requires knowledge of some secrets and nuances:

• They are very convenient to fry with minimal use of vegetable oil in a special lightweight frying pan with low sides and a reliable non-stick coating.
• Immediately before frying, the pan must be strongly heated for 10-15 minutes.
• In order for the pancakes to be easily removed and not to burn, it is necessary 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 pancakes thin, the thick dough is brought to a thinner consistency with water or milk.
• Pancakes are much tastier, but more nutritious, if each of them is smeared with melted butter.

Proper serving of food

Although they are tasty and tender pancakes they don’t need advertising, it doesn’t hurt to revive the impression of their serving with a variety of fillings or appetizing toppings. When served at the table, they are good with anything: be it condensed milk, jam or caviar. You can be sure that stuffed with meat, mushrooms, cottage cheese and fruit filling or will be appreciated, and they will instantly disappear from the plates of grateful households. And served for dessert with cream and ice cream will make a splash among children.

Various possible options

This dish has many mouth-watering modifications, and, despite its high calorie content, it remains the same favorite and popular delicacy. Traditional wheat, potato and rye dishes have been supplemented with many modern original interpretations with fruits and chocolate, pancake cakes and rolls, as well as interesting meat, cheese and vegetable fillings. In addition to the recipe we have considered for powdered milk, they are often prepared with kefir, fermented baked milk, whey and just water. Their preparation with yeast during Shrove Tuesday is very popular.

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

Your loved ones will appreciate your resourcefulness and creativity, and we will wait for feedback and comments about this. unusual variant cooking. Don't forget to share your culinary tricks cooking your favorite homemade treat.

How to cook a recipe for pancakes in milk powder thin - a complete description of the preparation so that the dish turns out to be very tasty and original.

Liked the recipe: 51

Ingredients:
powdered milk - 2 tablespoons with a slide;
water - 200 ml;
chicken eggs - 1 pc;
salt - on the tip of a knife;
granulated sugar - 2 teaspoons with a slide;
baking soda - one fourth teaspoon;
citric acid - at the tip of a knife;
sunflower oil - 1 teaspoon;
wheat flour - 80-200 gr

Recently I came across a recipe for slaked soda pancakes and decided to transform it in my own way. Since we almost never drink milk at home, we almost never have it at home, and for baking, I specially bought powdered milk, which I use actively when preparing delicious treats.

We take powdered milk (I have it crumpled due to improper storage, and so it should be in the form of a powder)

add warm boiled water

mix with a whisk so that there are no lumps

fat remains on the walls of the bowl, not pieces of milk, although it is dry, but milk that has fat content.
Add eggs, salt and sugar

beat with a whisk into a homogeneous mass

add a few drops of water and it all starts to hiss or, in other words, extinguish

with a whisk, knead the dough of the desired consistency - it should be liquid in order for the pancakes to turn out thin

I usually leave the dough to “rest” for 15-20 minutes so that the dough stands well and all the lumps dissolve. if they are, but when there is no time, you can bake pancakes right away, which we will do now.

Pour oil into the pan

heat it for 15-20 seconds so that it is hot. but not boiling. We make a funnel in the dough (we constantly stir the dough in a circle with a ladle so that the dough does not curl) and pour in hot oil

Now you can pour the dough en pan forming a pancake

as soon as the pancake begins to brown around the edges, it needs to be turned over

bake on the other side for about a minute and you can remove from heat

I got such different and very tasty pancakes

There are no photos of all the pancakes in the stack, since my men eat them immediately as soon as I take them off the stove, so I put them on two plates at once - the men took the baked, and again I have an empty plate for a new pancake)
Bon appetit everyone ;)

Cooking time:PT00H15M 15 min.

Approximate cost per serving:16 rub.

Delicious pancakes can also be prepared with milk powder. They will taste slightly different from ordinary pancakes, but this will not interfere with your household - pancakes are quickly eaten :) The recipe for making pancakes with powdered milk is quite simple. The most important thing is to carefully dilute the powdered milk in water so that there are no lumps. I tell you how to cook pancakes with powdered milk.

To prepare a simple recipe for Pancakes with powdered milk with a photo, you will need very little time and effort. You need to have a desire and you will succeed, you just need to want. Feel free to bookmark this simple recipe and offer it to friends and family.

1. Mix well with a blender - beat the milk powder with water.

2. Add eggs, salt and sugar. We continue to beat.

3. Pour in the flour and beat well so that all the lumps disperse.

4. Add vegetable oil and stir.

5. Let the dough stand for 15-20 minutes. Then stir again.

6. We heat the pan greased with vegetable oil well.

7. And bake thin pancakes. We don't grease the pan.
Delicious pancakes!

Glutton wishes you bon appetit!

Pancakes with milk powder

Pancakes with milk powder

Greetings, dear readers of the Ode to Cooking blog! national dishes in Russian cuisine abound. These are dumplings, and borscht, and pickles, pies, etc. One of my favorite and tastiest traditional dishes Russian cuisine are pancakes. This does not mean that pancakes are baked only in Russia. They are baked all over the world, inventing new and new recipes. In the center of our city there is a wonderful “Blinnaya”, where all sorts of pancakes are baked, stuffed with all kinds of fillings. There are even diet pancakes that you can eat without harming your figure at all.

Diet pancakes with skim milk

Now pancakes are baked not only from wheat flour, but also from buckwheat, rye, and even pea flour. The most delicious are pancakes made from buckwheat flour. These pancakes are fluffy and fluffy. The taste of buckwheat pancakes is slightly sour. The basis of the dough, in addition to buckwheat flour, is milk, whey or kefir, as well as yeast. Baking powder or soda is used as a baking powder. Eggs may or may not be included in the ingredients. I bring to your attention one of the recipes for buckwheat pancakes.

Diet pancakes on buckwheat flour

But today I want to introduce you to pancakes made with wheat flour and powdered milk. During my childhood, milk powder was given out by the collective farm in large bags. Then, as a salary, the collective farm often supplied its workers with food. And milk powder was no exception. Mom baked pancakes in powdered milk, it turned out very good. Indistinguishable from pancakes baked in ordinary cow's milk. So, the recipe for pancakes with milk powder is at your service.

Cooking pancakes with milk powder

• 2.5 cups sifted wheat flour
• 5 tbsp powdered milk
• 2 large eggs
• 1 tbsp granulated sugar
• half a teaspoon of salt
• half a teaspoon of baking soda
• 3 tbsp refined vegetable oil
• 1.5 cups boiled warm water

Step 1. Drive eggs into a deep bowl, add milk powder, granulated sugar and salt. Mix the mixture and add warm boiled water. Mix the mixture well again.

Step 2. Gradually introduce the sifted wheat flour into the mixture, vigorously kneading the dough with a mixer or a regular kitchen whisk. Then add soda and 2 tablespoons of odorless vegetable oil. Mix the dough again. The dough for pancakes in milk powder should turn out to be like liquid sour cream in consistency.

Step 3. You can start baking pancakes. Heat up a frying pan, having previously greased its bottom with a thin layer of vegetable oil. As a tool, you can use a paper towel folded in several folds, half a peeled potato, pierced on a fork, or a regular silicone brush.

Step 4. Using a ladle, collect the dough and pour it onto the bottom of the hot pan, gently and quickly spreading it over the entire area. The amount of dough required depends on the diameter of the pan. Thin pancakes are best baked in a frying pan with a small diameter.

Step 5. Fry pancakes on both sides until golden brown.

Step 6. Stack the finished pancakes on a plate and serve hot with any sweet stuffing: honey, jam, chocolate or maple syrup, etc.

Happy baking and see you soon!

I will be glad to your comments and "likes"!

Pancakes with milk powder

There are situations when there is no ordinary milk, but there is dry milk. Do not worry - bake pancakes from powdered milk, they are also delicious.

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

Preparation description:

Delicious pancakes can also be prepared with milk powder. They will taste slightly different from ordinary pancakes, but this will not interfere with your household - pancakes are quickly eaten :) The recipe for making pancakes with powdered milk is quite simple. The most important thing is to carefully dilute the powdered milk in water so that there are no lumps. I tell you how to cook pancakes with powdered milk. 1. Mix well with a blender - beat the milk powder with water. 2. Add eggs, salt and sugar. We continue to beat. 3. Pour in the flour and beat well so that all the lumps disperse. 4. Add vegetable oil and stir. 5. Let the dough stand for 15-20 minutes. Then stir again. 6. We heat the pan greased with vegetable oil well. 7. And bake thin pancakes. We don't grease the pan. Delicious pancakes!

Important! The video may differ from the text version of the recipe!

Pancakes with milk powder

If there was no fresh milk in the refrigerator, and you want to bake pancakes for breakfast, a recipe for powdered milk will help out. It is advisable that the pack is always hidden in the kitchen cabinet, because the shelf life of powdered milk is much longer than fresh cow's milk.

Dried milk pancakes are very easy to prepare and do not require special culinary skills. They do not differ in taste from traditional ones, they are just as tender and thin, do not tear, easily roll up and remain soft on the second day after cooking. They are moderately sweet, so they are equally suitable for stuffing with both sweet and savory fillings.

• wheat flour 8 tbsp. spoons without a slide
• sugar 1 tbsp. l.
• salt 1 tbsp.
• baking powder for dough 1 tsp.
• dry milk 2 tbsp. l. with a slide
• hot water 400 ml
• chicken egg 1 pc.

How to cook pancakes with milk powder

1. Sift flour and dry milk into a deep bowl. Add baking powder, sugar and salt. Stir all dry ingredients with a tablespoon to combine well.
2. In the center we make a small depression and pour hot water into it (temperature 50-60 degrees). Mix quickly with a tablespoon or whisk.
3. Crack in 1 large chicken egg. If you are baking sweet pancakes, you can add a pinch of vanilla or half a teaspoon of vanilla sugar, which will make the pastries more fragrant.
4. Using a mixer, blender or hand whisk, bring the dough to a smooth consistency. It is most convenient to use a blender - in just 3-5 seconds there will not be a single lump left! If, after mixing the dough by hand, small lumps still remain in it, this is not a problem, since after insisting they will completely disperse.
5. We set aside the resulting batter for 30 minutes - during this time the flour will “steam out” a little, and the milk powder will swell, absorbing some of the liquid. At the same time, even the infused dough will turn out to be liquid, as it should be, it spreads well in the pan, due to which the pancakes are very thin, like paper.
6. We heat the pan, grease it with vegetable oil and pour pancake dough - about 1/2 ladle. In the air, slightly rotate the pan so that the dough is evenly distributed over the entire bottom.
7. We bake pancakes for 1-2 minutes on each side over medium heat until golden brown. They flip over easily and don't stick to the bottom. But it should be borne in mind that the pancakes are very thin, so it is better to turn them over by tossing them in the air or with a wooden spatula.
8. We repeat the procedure, not forgetting to grease the pan with oil each time, until all the dough is used up. Yield - 9-10 ruddy pancakes.

Serve them with any filling, with fresh seasonal berries or with sauce.

Pancakes with milk powder: no worse than usual!

Pancakes made with powdered milk are not much different from those made with regular milk. Have you tried pancakes with powdered milk? Of course, fresh cow's milk is better than any powdered milk, but what if only such a product is available? It's simple - bake the best and most delicious pancakes. And no one will even think that their recipe is based on milk powder.

Recipe for pancakes "Simple"

Pancakes according to this recipe are tender with a persistent milky flavor. Yes, and it’s completely easy to cook them and it takes a minimum of time to prepare the dough. And the result is worth it - ruddy and golden, thin, delicious suns.

What is needed for this:

• large chicken egg;
• five tablespoons of powdered milk with a small slide;
• some sugar and salt;
• half a teaspoon of salt or a pack of ripper;
• half a large cup of wheat flour;
• a large cup of water;
• a quarter of a cup of vegetable oil.

Pancakes according to this recipe are tender with a persistent milky flavor.

1. First you need to dilute milk with water and get a liquid milk component. To do this, pour a little water into the milk powder and mix until smooth. And gradually add the rest of the water.
2. In another container, stir the egg, salt and granulated sugar until the grains dissolve and the mixture turns white.
3. Add vegetable oil.
4. Add baking powder or baking soda to flour. Mix.
5. Incorporate flour into egg mixture. Mix.
6. Gradually introduce milky liquid. Mix until smooth.
7. Cover with a towel and let it brew for at least a quarter of an hour.
8. Mix and bake pancakes in a preheated pan, greased with a piece of fresh lard.

Put the pancakes in a deep pan and grease them with butter, but this is optional. If the lid on the pan is closed, then the pancakes will already be tender and soft like a rag.

Thin pancakes with yeast "Rays"

Experienced housewives know that pancakes according to this recipe are no worse than ordinary yeast ones. At the same time, no one will understand that powdered milk was used for their preparation, which is much more convenient and practical to store than regular milk.

This article has helped many gardeners stop overworking on their plot and at the same time get a generous harvest.

I would never have thought that in order to get the best harvest on my garden plot in my entire “dacha career”, I just need to stop overworking myself in the beds and trust nature.
For as long as I can remember, every summer I spent in the country. First on the parent, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, conservation and trying to save the crop until next year. And so in a circle.

What is needed for this:

• half a cup of dry milk;
• 2/3 cup wheat flour;
• a small bag of dry yeast;
• 3 large chicken eggs;
• a pinch of salt;
• a little refined vegetable oil.

Experienced housewives know that pancakes according to this recipe are no worse than ordinary yeast

1. Dilute milk in water. It is better to do this in advance, 15 minutes in advance.
2. Sift flour a couple of times. Pour yeast into it.
3. Pour the eggs into the mixer cup and beat them until firm foam with sugar and salt.
4. Dilute the flour with warm milk and let stand for a couple of minutes so that the yeast starts and light bubbles appear on the dough.
5. Add beaten eggs to the batter. Mix.
6. Cover with cling film and leave in a warm place for a couple of hours to double in size.
7. Without stirring, carefully scooping up the dough, bake openwork and thin pancakes.

This recipe is also based on milk powder and yeast. Pancakes have a strong but delicate texture. Great for stuffing with both sweet and savory fillings.

What is needed for this:

• half a cup of dry milk;
• half-liter jar of warm boiled water;
• a cup with a large slide of premium flour;
• pack of ripper;
• a small pack of dry yeast;
• a teaspoon of salt and sugar, salt can be a little less;
• a cup of boiling water;
• three medium-sized chicken eggs.

Pancakes have a firm yet tender texture

1. Pour water into dry milk and mix until smooth.
2. Mix dry ingredients.
3. Beat eggs until soft peaks form.
4. Mix all ingredients except boiling water. It is best to first introduce the milky liquid into the dry mixture, and then add the eggs here.
5. Cover with cling film and place in a warm place for at least a couple of hours. Put in a sufficiently deep container, because the dough will have to rise at least twice. Make sure there are no drafts, because they can spoil the dough.
6. When the dough has come up, start mixing it intensively by pouring boiling water into it.
7. Bake in a hot skillet. If it is Teflon, then you can not lubricate, otherwise it is necessary to lubricate with oil or a piece of fresh fat.

If you plan to make pancake dough sweeter, then add vanillin.

"Crazy American"

According to this recipe, something in between our usual pancakes and pancakes is obtained. Americans love this dish very much and call such pancakes pancakes. It is very tasty to serve them with condensed milk, liquid jam or chocolate paste.

What is needed for this:

• a cup of dry milk;
• pack of ripper;
• half-liter jar of warm water;
• one and a half cups of pancake flour;
• half a cup of granulated sugar;
• vanillin;
• a pinch of salt;
• three large chicken eggs.

Americans love this dish very much and call such pancakes pancakes.

1. In this recipe, you do not need to pre-dilute milk powder. Therefore, we mix all the dry ingredients until light uniformity.
2. Gradually add water to this mixture and stir.
3. With a pinch of salt, beat the eggs until firm and firm foam.
4. Gently fold the foam into the previous mixture. Working with a spatula or whisk from top to bottom, turning but not stirring.
5. Start baking right away. It is better to use a pan with a Teflon coating.

With milk powder and whey

Pancakes are incredibly tender, with a characteristic milky flavor. They can be served as an independent dish, or stuffed with any filling.

What is needed for this:

• a cup of dry milk;
• half a liter of warm whey;
• half a pack of ripper;
• a third of a cup of sugar;
• a pinch of salt;
• a couple of large chicken eggs;
• cup with a slide of wheat flour.

Pancakes are incredibly tender, with a characteristic milky flavor.

1. Dilute milk powder in thermal whey.
2. We mix the flour with the ripper and introduce whey into it.
3. Crack the eggs into the bowl of a mixer and beat on high speed, immediately adding salt to them.
4. After 5 minutes, start gradually adding granulated sugar. Egg foam should be smooth and persistent.
5. Incorporate eggs into flour mixture. Mix. If necessary, dilute with milk to the desired consistency.
6. Bake in a well-heated and greased pan.

Brush immediately with a dollop of butter.

Pancakes with milk powder (video)

Powdered milk is a very convenient product. Unlike regular milk, it doesn't spoil as quickly. You can always take it with you even to the country, even on a hike. Pancakes on it, when properly cooked, do not differ at all from ordinary ones. It would be possible to make them on the water, but in this case the dish will not have a milky taste and the tenderness that milk gives. On the water, pancakes are empty, so if there is no fresh cow's milk, you can take dry.

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Pancakes with milk powder: step by step with a photo

Since ancient times, our ancestors have known many recipes for pancakes. These are buckwheat, and wheat, rye and many others. Although the most delicious were considered just the same those that were made from buckwheat flour. They turned out very plump and loose, unlike those that were prepared on the basis of wheat flour. They tasted a little sour. Basically, pancakes mean yeast dough. In the form of a baking powder, soda, sour milk or egg whites are sometimes used. Today pancakes remain one of the most favorite dishes. Pancakes can be cooked on milk, on kefir, on water. Ryazhenka pancakes: recipe with step by step photo they turn out very tasty too. And today we will try to cook no less delicious pancakes with powdered milk.

Pancakes with milk powder

Servings: 6
Calories: high calorie
Calories per serving: 405 kcal

To make pancakes with milk powder, you will need:

flour - 2 tbsp.
powdered milk - 5 tbsp.
eggs - 2 pcs.
sugar - 1 tbsp.
salt - ½ tsp
vegetable oil - 1.5 tablespoons + for frying
soda - ½ tsp
warm boiled water - 1.5 tbsp.

How to cook pancakes with milk powder:

1. Prepare food.

First of all, you need to sift the flour. It is worth considering this small but significant technical point. On sifted flour, pancakes are more airy.

We combine milk in a deep bowl

Pour in the sifted flour

And we stir. The consistency of the dough should be like liquid sour cream. Warm water can be added as needed.

2. Next, put a frying pan on the fire, I advise you to use a separate cast-iron frying pan for baking pancakes. Lubricate the bottom with vegetable oil, using a silicone brush for this purpose. In the absence of such, you can use half a peeled potato.
3. With the help of a scoop, we collect the dough and pour it onto the bottom of the heated pan. Gently distribute over the entire surface. The amount of dough needed for one pancake will depend on the diameter of your pan.

When baking pancakes, periodically grease the bottom of the pan with vegetable oil.

We put the finished pancakes on a wide dish, and so that the pancakes do not cool down, you can preheat the oven to 100 degrees and put a plate there, on which the finished pancakes will be laid out.

4. Serve pancakes to the table with any sweet addition to your liking.

Pancakes with milk powder

Pancakes are one of the most famous, popular, delicious and easy-to-cook dishes of traditional Russian cuisine.

Everyone in my family loves pancakes - both children and adults. Therefore, I cook pancakes often, a lot and with pleasure. Once I decided to try to make them not from natural milk, but from powdered milk. The result pleased me - pancakes with powdered milk taste no different from the traditional recipe. In addition, powdered milk is very economical (it is much cheaper than natural milk and one package is enough for a long time). So now I often use this recipe.

5 tablespoons of powdered milk

2 tablespoons of sugar

1 heaping teaspoon of salt

From these products, a rather impressive stack of pancakes is obtained, which is quite enough for a large family.

Preparing pancake dough

1. Pour milk powder, sugar, salt into a deep container and gradually pour in all the water, stirring the bulk products in it with a spoon.
2. Add raw eggs to this mixture (they must first be washed under running warm water) and beat everything with a mixer or whisk.
3. Next, gradually pour the flour into the milk mixture in small portions and stir the dough well with a mixer. We make sure that there are no lumps left in the dough.

The dough is ready, now we will arm ourselves with a frying pan and we can fry our pancakes. But to make them perfect, use useful tips.

Secrets of cooking beautiful and delicious pancakes

1. I highly recommend frying pancakes in a special light pan for pancakes with low sides and a good non-stick coating. The dough spreads beautifully in such a pan, the pancakes are thin and easy to remove and turn over during the frying process. In addition, the non-stick coating allows you to use minimal amounts of vegetable oil (you need to drip just a little bit before frying the first pancake, the next pancakes will be fried without oil) and the pancakes are not too greasy.
2. Before frying pancakes, the pan must be well heated (about 10-15 minutes). I usually put the pan on the stove before I start making the dough. And while I mix all the ingredients for pancakes, it just heats up to the desired temperature.
3. To keep pancakes from burning. in the finished dough you need to add a little vegetable oil (1-2 tablespoons) and stir.
4. It is convenient to remove pancakes from the pan with a thin spatula made of wood or plastic. In addition, blades made of these materials do not scratch the coating of the pan.
5. Pancakes do not need to be kept in the pan for a long time. It is enough to fry them for 2-3 minutes on each side (so that they only redden, but do not turn brown).
6. The thinner the dough, the thinner the pancakes. If the dough turned out to be thick, it can be diluted with milk or water to the desired consistency.
7. Immediately after frying, each pancake can be greased with a small piece of butter. So pancakes will become tastier, although fatter.
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