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

Step-by-step recipes for tender and soft pancakes with milk powder

2018-02-15 Liana Raimanova

Grade
recipe

2617

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

16 gr.

Carbohydrates

33 gr.

319 kcal.

Option 1. Classic recipe for pancakes with milk powder

It happens that you’ve run out of whole milk and you don’t want to run to the store for it, but you still want fragrant, tender, buttery pancakes. It doesn’t matter, you can bake wonderful pancakes with milk powder. The classic version of such products is very light and fast. Here it is important to dilute the milk powder to a homogeneous, liquid mixture without lumps.

Ingredients:

milk powder - 355 g;
water - 425 ml;
eggs - 3 pcs.;
salt - 15 g;
sugar - 70 g;
flour - 460 g;
refined oil - 165 ml.

Step-by-step recipe for pancakes with milk powder

Powdered milk is poured into a small cup of water and mixed thoroughly using a hand blender.

The eggs are broken into a separate plate, mixed with a fork and poured into the milk liquid, salt and sugar are added, and beaten again with a blender.

The flour is passed through a sieve and slowly poured into the mixture, everything is mixed with a blender until it becomes a soft mass.

Pour in a small amount of refined oil and mix well.

The cup with the dough is covered with a towel and set aside for 15 minutes.

Heat the frying pan over medium heat and grease it with oil. Pour in a little less than half a ladle of dough, spread over the entire surface by tilting the pan and fry first on one side for 2 minutes, then turn the pancake over with a spatula and fry on the other for the same amount of time.

The baked pancakes are laid out on a flat plate, greased with butter if desired and rolled into four layers. Served with sour cream or any jam.

To ensure that the dough has a homogeneous consistency, without lumps, you can make it a little differently: first combine all the dry ingredients, and then slowly pour the liquid mixture into them.

Option 2. Quick recipe for pancakes with milk powder

Many supermarkets and stores sell special pancake flour, which contains all the ingredients necessary for kneading pancake dough - sugar, flour, milk powder, egg powder, salt, baking powder and citric acid. All you have to do is buy this mixture, dilute it with water and bake pancakes. In terms of taste, such products do not differ at all from traditional pancakes made from natural products. But the baking time required is minimal.

Ingredients:

pancake flour - 560 g;
water - 820 ml;
vegetable oil - 85 ml.

How to cook pancakes with milk powder

Pour pancake flour into a deep cup, add water, stir thoroughly until the mixture is tender.

Pour in vegetable oil and stir again.

A small amount of the prepared mixture is poured into a hot and oiled frying pan, the frying pan is tilted in different directions so that the dough is distributed over the entire surface and fried on both sides for 1 minute.

Any jam, sour cream, jam or jam is placed next to the finished pancakes.

In this recipe, vegetable oil can be replaced with butter, but it must be melted and cooled in advance.

Option 3. Yeast pancakes with milk powder

In principle, whole milk can always be replaced with dry milk. Yeast pancakes with the addition of this ingredient also turn out excellent - soft, thin, porous. To knead the dough you will need affordable and simple products.

Ingredients:

855 g flour;
465 g milk powder;
30 g fast acting yeast;
5 eggs;
25 g salt;
110 g sugar;
90 ml vegetable oil.

Step by step recipe

Pour 600 ml of water into a small metal saucepan and heat in the microwave for 1 minute.

The water is poured into a deep cup, the yeast is poured in, stirred well, milk powder is added, three handfuls of flour are added, stirred again and set aside for 45 minutes in a warm place under a towel.

After air bubbles appear on the surface, add a little more flour, stir and set aside for a while.

And this is repeated 2-3 more times.

Eggs are separated into whites and yolks. The whites are whipped to a snow-white mass at medium mixer speed, and the yolks are ground with sugar using a whisk. Place both masses into the yeast mixture and mix well.

Add oil and stir again.

Bake in a hot greased frying pan for 1-2 minutes on both sides.

Served with jam or sour cream.

Instant yeast can be replaced with compressed yeast, just take a little more than the specified amount and leave it in the milk mixture for up to 12 hours.

Option 4. American pancakes with milk powder

An excellent and filling morning snack - American pancakes. They are also called pancakes in another way; they are somewhat similar to pancakes. The option is still just as simple and fast. The taste is indescribably tasty and aromatic, the consistency is fluffy and airy.

Ingredients:

3 eggs;
255 ml water;
165 g milk powder;
25 g baking powder;
65 g sugar;
5 vanillin;
365 g flour;
75 ml lean oil.

How to cook

Heat the water slightly over low heat.

Add dry milk and mix well.

Milk water is poured into a cup, flour, vanillin, baking powder are added to it, everything is thoroughly mixed.

Lightly beaten eggs are added, everything is mixed until a thick, tender consistency.

A frying pan with a thick bottom is placed over medium heat, heated well, and greased with oil. Small flat cakes are poured onto it with a ladle and fried on one side and the other for 2.5 minutes.

When serving, place 3 pieces on portioned plates, place a tablespoon of honey and 2 pinches of peeled walnuts next to them.

American pancakes will turn out no less fluffy and tasty if you replace the baking powder with regular baking soda.

Option 5. Pancakes with milk powder and whey

Powdered milk can also be dissolved in whey, so the finished pancakes will turn out even softer, with a more natural and pleasant milky taste. They are served as an independent dessert with jam, jam or sour cream, and also go well with any fillings, for example, fresh berries, cottage cheese, meat and others.

Ingredients:

milk powder - 565 g;
whey - 435 ml;
45 g baking powder;
220 g sugar;
35 g salt;
2 eggs;
580 g flour;
butter - 355 g.

Step by step recipe

The whey is heated in the microwave for 1 minute. Pour milk powder into it and stir well until completely dissolved.

The sifted flour is combined with baking powder and poured into the milk mixture, eggs and salt are added and everything is beaten at high speed with a mixer for 5 minutes.

Add sugar to the mixture and beat the same amount more. In the case of a very liquid mass, add 3-4 more handfuls of flour.

Less than half a ladle of dough is poured into a hot frying pan greased with butter and fried on one side and the other for 1-1.5 minutes.

Place each pancake on a flat plate and coat with butter.

Served with sour cream.

If you decide to fill such pancakes with a non-sweet filling, then you will need to take less sugar and pour a small amount of refined oil into the dough.

Option 6. Buckwheat pancakes with milk powder

Since ancient times, pancakes made with ground buckwheat or buckwheat flour have been popular. Unlike baked products made with wheat flour, they are more fluffy, loose, and have a pleasant sour taste. The dough for them is usually made with whole milk, kefir, yogurt or sour milk. But pancakes made with dry milk powder are no less tasty.

Ingredients:

465 g buckwheat flour;
255 g milk powder;
2 eggs;
30 g sugar;
10 g salt;
120 ml vegetable oil;
45 g baking soda;
360 ml water.

How to cook

The flour is sifted.

The water is heated for 1 minute and poured into the milk powder and stirred well.

Add eggs, previously beaten with a fork, flour, sugar, salt, soda, mix everything with a whisk.

Pour in a little oil and mix again.

Place a frying pan with a thick bottom over medium heat, heat it up, grease it with oil, pour in half a ladle of dough, and fry on all sides for 1-2 minutes.

Served with any jam or jam.

Pancakes will also turn out very healthy and tasty if you use ground oatmeal instead of buckwheat flour.

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

Take powdered milk (it clumped up for me due to improper storage, but it should be in powder form)
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, it is milk that has fat content.
Add egg, salt and sugar
beat with a whisk into a homogeneous mass

Next, you need to extinguish the soda with citric acid. To do this, pour baking soda and citric acid into a large spoon.

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

add to the dough and mix. Next, add a little flour

Use a whisk to mix the dough to the desired consistency - it should be liquid so that the pancakes turn out thin

I usually leave the dough to “rest” for 15-20 minutes so that the dough rests well and all the lumps dissolve. if you have them, but when you don’t have time, you can bake pancakes right away, which is what we’ll do now.

Pour oil into the frying pan

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

Now you can pour the batter into the pan to form a pancake

As soon as the pancake begins to brown around the edges, you need to turn it 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 took them off the stove, so I put them on two plates at once - the men took the baked goods, and I again have an empty plate for a new pancake)
Bon appetit everyone;)

Cooking time: PT00H15M 15 min.

Approximate cost per serving: 16 rub.

Have you ever eaten pancakes with milk powder? This treat is quick and easy to prepare.

Of course, I will not deny that fresh milk is indeed better in terms of health and taste, but if you don’t have it at home and only have dry milk, then this is not a reason to deny yourself pancakes.

It’s hard to tell from the taste that the pancakes contain this dry product.

Below I have collected recipes for delicious pancakes with milk powder, and attached photos to some of them. The resulting pancakes are very tender, and their persistent milky aroma helps stimulate the appetite.

Pancakes “Prostushka”

It’s not for nothing that these pancakes have such a name, because they are not difficult to prepare, and you can do it in the least time-consuming way possible. As a result, your table will be decorated with beautiful golden brown pancakes with a thin golden base.

Components: 1 pc. chickens egg; 5 tbsp. dry milk; salt and sugar; 1 tsp baking powder; half st. psh. flour; 250 ml water; ¼ tbsp. rast. oils

Cooking algorithm:

I dilute the dry product with water. The result is a liquid mixture. Mix well.
In the second bowl, mix salt and sugar. sand, chicken egg. It is necessary that the crystals dissolve as much as possible.
I pour in the plant. oil.
I sow the flour and mix it with the baking powder. I add the milk mixture into it. I knead so that the composition is homogeneous.
Cover the dough with a towel and leave it alone for 25 minutes. I mix the mixture again and bake pancakes in a hot frying pan, which I advise you to grease in advance. oil

Place them in a large deep saucepan, greasing each layer. oil But you shouldn’t cover them with a lid, otherwise they will become completely soft.

Strong pancakes "Vulcan" with yeast

The recipe allows you to bake delicious, thin pancakes using dry milk and yeast, which are ideal for stuffing. Choose any fillings, sweet or not.

Ingredients: 0.5 tbsp. dry milk; 0.5 liters of warm water; 1 tbsp. flour; 1 pack baking powder; 1 tsp each salt, sugar; 250 ml boiling water; 3 pcs. chickens eggs; 1 pack dry yeast.

Algorithm of actions:

I pour warm water into the dry product. I let the mixture sit, after kneading it until smooth.
I mix the dry ingredients in another bowl.
I'm whipping chickens. eggs. I mix all the mixtures without touching the boiling water. I advise you to introduce the milk mixture into dry products, and only then into chickens. eggs.
I cover with film and leave for several hours in a warm place. The dough will increase in size, so use a large bowl. It is important that there are no drafts, as they can cause problems with the dough.
I intensively mix the risen dough and pour in boiling water. I'm starting to bake. If you bake in a cast iron frying pan, grease its surface with melted butter. butter before pouring in the pancake batter.

In the event that you fill the treat dry. milk with a sweet filling, you should include vanillin in the recipe.

Pancakes “Luchiki” with yeast

The recipe is unique, it turns out to be baked dry. milk, wonderful pancakes with a yeast base, no worse in appearance and taste than ordinary ones.

Ingredients: 0.5 tbsp. milk powder; 2/3 tbsp. psh. flour; 3 pcs. chickens eggs; salt; rast. oil; 1 pack dry yeast; 0.5 liters of boiling water; sah. sand.

Cooking algorithm:

I dilute the milk powder in water. I leave it for 15 minutes.
I sow the flour and mix with the yeast.
I'm whipping chickens. eggs and granulated sugar, salt until foamy.
I dilute the flour with the warm milk received. I leave it aside for a couple of minutes, this is important for the yeast to activate. Then the dough will be covered with small bubbles.
I put the chickens. add eggs and mix.
I cover the dough with food. film and leave in a warm place for several hours. It is necessary for the mass to become somewhat larger in size.
I don’t stir the dough when I start baking the flatbreads in a frying pan. The result is a very beautiful and delicate delicacy for tea, the recipe for which is not at all complicated.

Milk pancakes with whey

A very tasty delicacy with delicate notes of milky taste. Serve pancakes at the table as a separate dish or fill them with sweet filling.

By the way, salted will also be suitable, only then add less sugar. Don’t forget to give the recipe to your guests and let them bake pancakes with milk powder at home.

Ingredients: 1 tbsp. dry milk; 0.5 l of warm whey; 1/3 tbsp. Sahara; salt; 2 pcs. chickens eggs; 1 tbsp. flour; half pack baking powder.

Algorithm of actions:

I dilute powdered milk as part of warm whey.
Mix baking powder and flour. I inject serum into it.
I beat the chicken with a mixer. eggs and salt. After 5 minutes of beating, I add sugar. It is important that the foam is stable and smooth. I add it to the flour. I mix. If the dough is very thick, you need to dilute it with milk.
I bake pancakes in a greased frying pan. oil I coat the finished product with milk powder. butter and serve. The recipe allows you to complement the pancakes with sauces or gravy at your discretion.

Summing up

Powdered milk is a very tasty component of pancake dough, which does not spoil as quickly as fresh milk. The recipe for its preparation can be read on the packaging.

It is also convenient because you can take it with you on the road, to the dacha, and even if you are going on a hike.

The pancakes taste very tasty, but I do not recommend baking them in water, since the dish will be devoid of the milky taste, as well as the special tenderness inherent in milk.

My video recipe

How to prepare a classic recipe for pancakes with milk powder - a complete description of the preparation so that the dish turns out very tasty and original.

To prepare a simple recipe for Pancakes with milk powder 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 it. Feel free to bookmark this simple recipe and offer it to friends and family.

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

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

3. Add flour and beat well until all lumps are separated.

4. Add vegetable oil and stir.

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

6. Heat a frying pan well, greased with vegetable oil.

7. And bake thin pancakes. We no longer grease the pan.
Have delicious pancakes!

The glutton wishes you bon appetit!

Pancakes with milk powder– this is a quick dish that you can easily prepare for breakfast for your friends and family, who will certainly thank you for the delicious food. These pancakes go well with any filling, both sweet - cheese curd, fruit, berries and honey, and salty - trout, meat, chicken and mushrooms. It is also better to serve sour cream with pancakes made with milk powder; this is the most suitable sauce.

By the way, it is worth adding that powdered milk is often used in cooking, which is also in demand in the manufacture of baby food. This product has a long shelf life, so it can help you out at any moment if there is no fresh milk in the refrigerator.

The ingredients for making pancakes with milk powder are:

550 ml water;
half a glass of powdered milk;
220 g flour;
four eggs;
a little salt;
vegetable or butter.

Method for preparing pancakes with milk powder:

Powdered milk must be diluted in water. Sift the flour to make the pancakes tender and airy. Add eggs and salt to it and beat the dough well. Then gradually add the diluted milk, stirring constantly to avoid lumps. If piles of flour do form, then the dough must be passed through a strainer or beat with a blender.

Next, heat the frying pan well and grease it with oil. Reduce heat to medium and start frying pancakes. Use a ladle to pour the batter into the pan until you have a thin pancake. After a couple of minutes, when one side is browned, turn it over to the other and cook the rest of the pancakes.

Place pancakes in a stack on a plate. This recipe will yield a large stack of pancakes. so there will be enough for both household members and guests who will appreciate your culinary masterpiece. Serve pancakes with sour cream, as noted above.

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.

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

Description of preparation:

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

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

Pancakes with milk powder

If there is no fresh milk in the refrigerator, but you want to bake pancakes for breakfast, a recipe using 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 that of fresh cow's milk.

Pancakes made with milk powder are very easy to prepare and do not require special culinary skills. They taste no different from traditional ones, they are just as tender and thin, do not tear, roll easily 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 chip.
baking powder for dough 1 tsp.
powdered milk 2 tbsp. l. with a slide
hot water 400 ml
chicken egg 1 pc.

How to cook pancakes with milk powder

Sift flour and milk powder into a deep bowl. Add baking powder, sugar and salt. Mix all the dry ingredients with a tablespoon until thoroughly combined.
We make a small depression in the center and pour hot water into it (temperature 50-60 degrees). Mix quickly with a tablespoon or whisk.
Beat 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 baked goods more flavorful.
Using a mixer, blender or hand whisk, bring the dough until smooth. The most convenient way is to use a blender - in just 3-5 seconds there won’t be a single lump left! If, after mixing the dough by hand, there are still small lumps left in it, this is not a problem, since after infusion they will completely disperse.
Set the resulting batter aside for 30 minutes - during this time the flour will “steam” 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 over the pan, due to which the pancakes turn out to be very thin, like paper.
Heat a frying pan, grease it with vegetable oil and pour in pancake batter - about 1/2 a ladle. Rotate the pan slightly in the air so that the dough is evenly distributed over the entire bottom.
Bake the pancakes for 1-2 minutes on each side over medium heat until golden brown. They turn over easily and do not stick to the bottom. But it should be taken into account that the pancakes are very thin, so it is better to turn them over by tossing them in the air or using a wooden spatula.
We repeat the procedure, not forgetting to grease the pan with oil each time, until all the dough is used up. Yield: 9-10 golden brown pancakes.

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

A simple recipe for delicious pancakes with milk powder

Pancakes are prepared for holidays and on weekdays. They help out when there are few products 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 associated with the sun and are still baked on Maslenitsa to this day. A variety of fillings allows you to satisfy every taste. Today we will prepare pancakes with milk powder without filling.

Ingredients and cooking process

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

Powdered milk – 5 tbsp. l (or according to the directions on the package);
Water – 3 glasses;
Wheat flour – 2 cups;
Egg – 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 milk powder, add soda to the dough, but we won’t do this, they will turn out great without it. First you need to sift the flour, it will be saturated with oxygen, and you will get those very holes that many novice cooks dream of achieving.

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, literally a quarter of a glass, pour the powder into it and stir thoroughly so that there are no lumps left. Then add water to the required volume. That's it, the milk is ready. Dissolve salt and sugar in it, beat in eggs. You can do it another way: pour salt and sugar into the dry powder, pour in the eggs lightly beaten with a fork and mix the mixture with a whisk. And after that, add warm water.

Now the most important thing is to prepare 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 mixture obtained 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 the speed lower. If you are making the dough with a hand whisk or spoon, gradually incorporate the liquid mixture into the flour. First, knead the dough as if it were for pancakes, that is, the consistency should resemble sour cream. For 2 cups of flour it will take about a cup of milk and egg mixture.

Then, when all the lumps are crushed, all that remains is to add water and mix the dough thoroughly. When everything is ready, do not forget to add vegetable oil and stir the dough again. It is necessarily included in any recipe - both when pancakes are prepared with dry milk, and when fresh milk is used for their preparation. Vegetable oil prevents pancakes from sticking to the pan. If the dough turns out to be too thick (this depends on the quality of the flour and the size of the eggs), then simply add a little warm water to it.

For pancakes you will need a good frying pan: cast iron, a special pancake pan or Teflon. The first pancake doesn’t have to be lumpy at all. If the pan is only used for pancakes, this will not happen. It is usually recommended to heat a frying pan and then grease it with oil, but this technique is not suitable for all utensils.

We recommend just slightly heating the frying pan, grease it with oil and wait until it gets hot. Determining the moment when you can pour the dough is simple: drop a little dough into the pan, if it immediately sizzles and starts to harden around the edges, then it’s time. Now take a ladle, scoop up the dough and pour it into the frying pan. Spread the dough by turning the pan. It is convenient to turn the pancake over with a thin and wide spatula. To prevent the pancake from tearing, you need to wait until its entire surface thickens.

During frying, the pan must be periodically greased with oil. 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. To prevent the edges of the pancakes from drying out, cover the stack with a towel while waiting for the process to finish. Pancakes removed from the pan can be greased with butter, but this is only if you plan to eat them immediately.

If pancakes begin to stick to a cast-iron frying pan, heat it with salt, then wipe with vegetable oil and wipe dry with a paper towel. It will absorb excess oil. Always dry a Teflon pan immediately after washing. If the water drops dry 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

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

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

5 tablespoons milk powder

2 tablespoons sugar

1 level teaspoon of salt

These products make a pretty impressive stack of pancakes, which is quite enough for a large family.

Preparing pancake dough

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.
Add raw eggs to this mixture (they must first be washed under running warm water) and beat everything with a mixer or whisk.
Next, gradually add flour into the milk mixture in small portions and mix the dough well with a mixer. Make sure there are no lumps left in the dough.

The dough is ready, now let's arm ourselves with a frying pan and we can fry our pancakes. But to make sure they turn out great, use these helpful tips.

Secrets of making beautiful and delicious pancakes

I highly recommend frying pancakes in a special light pancake pan with low sides and a good non-stick coating. The dough spreads perfectly in such a frying pan, the pancakes turn out thin and during the frying process they are easy to remove and turn over. In addition, the non-stick coating allows you to use minimal amounts of vegetable oil (you only need to drip a little bit before frying the first pancake, the next pancakes will be fried without oil) and the pancakes are not too greasy.
Before frying pancakes, the frying 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.
So that the pancakes don't burn. Add a little vegetable oil (1-2 tablespoons) to the finished dough and stir.
It is convenient to remove pancakes from the pan with a thin wooden or plastic spatula. In addition, blades made of these materials do not scratch the coating of the frying pan.
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 brown, but do not turn brown).
The thinner the dough, the thinner the pancakes. If the dough turns out thick, it can be diluted with milk or water to the desired consistency.
Immediately after frying, each pancake can be greased with a small piece of butter. This will make the pancakes tastier, although fattier.

I hope you find my advice 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 spoons of cocoa powder and a pinch of vanillin to the dough and you will get delicious chocolate pancakes. You can also stuff pancakes with milk powder with cottage cheese, minced meat or ham and cheese.

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

I wish you culinary success and praise from all your loved ones!

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

Pancakes with milk powder: no worse than regular ones!

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

Pancake recipe “Prostushka”

Pancakes according to this recipe are tender with a persistent milky aroma. And they are absolutely easy to prepare and require minimal time to prepare the dough. And the result is worth it - ruddy and golden, thin, delicious sunshine.

What is needed for this:

large chicken egg;
five tablespoons of milk powder with a small slide;
a little 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 cup of vegetable oil.

Pancakes according to this recipe are tender with a persistent milky aroma

First you need to dilute the milk with water and get a liquid milk component. To do this, pour a little water into the milk powder and stir until smooth. And add the remaining water in parts.
In another container, stir the egg, salt and granulated sugar until the grains dissolve and the mixture turns white.
Add vegetable oil.
Add baking powder or baking soda to the flour. Mix.
Add flour to egg mixture. Mix.
Gradually introduce milk liquid. Stir until smooth.
Cover with a towel and let sit for at least a quarter of an hour.
Stir and bake pancakes in a heated frying pan, greased with a piece of fresh lard.

Place 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 be tender and soft as a rag.

Thin pancakes with “Luchiki” yeast

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

This article has helped many gardeners stop working hard on their plots and still get a bountiful harvest.

I would never have thought that in order to get the best harvest on my plot in my entire “dacha career”, I just need to stop working on the beds and trust nature.
For as long as I can remember, I spent every summer at the dacha. First at my parents' house, 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, preserving and trying to preserve the harvest until next year. And so on in a circle.

What is needed for this:

half a cup of powdered milk;
2/3 cup wheat flour;
a small packet 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 turn out no worse than regular yeast ones.

We dilute milk in water. It’s better to do this in advance, about 15 minutes in advance.
Sift the flour a couple of times. Pour yeast into it.
Pour eggs into a mixer cup and beat them with granulated sugar and salt until foamy.
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.
Add beaten eggs to the dough. Mix.
Cover with cling film and place in a warm place for a couple of hours until the dough increases in size.
Without stirring, carefully scooping the dough, bake openwork and thin pancakes.

This recipe is also based on milk powder and yeast. The pancakes have a firm but delicate texture. Excellent for stuffing with both sweet and savory fillings.

What is needed for this:

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

Pancakes have a strong but delicate structure

Pour water into the milk powder and stir until smooth.
Mix dry ingredients.
Beat the eggs until soft peaks form.
Mix all ingredients except boiling water. It is best to first add the milk liquid into the dry mixture, and then add the eggs.
Cover with cling film and place in a warm place for at least a couple of hours. Place in a fairly deep container, as the dough will have to rise at least twice. Make sure there are no drafts, as they can ruin the dough.
When the dough has risen, start mixing it intensively by pouring boiling water into it.
Bake in a hot frying pan. If it is Teflon, then you don’t have to lubricate it, otherwise you must lubricate it with oil or a piece of fresh lard.

If you plan to make the pancake batter sweeter, add vanillin.

"Crazy American"

This recipe turns out to be something between our usual pancakes and pancakes. Americans love this dish very much and call these pancakes pancakes. It is very tasty to serve them with condensed milk, liquid jam or chocolate spread.

What is needed for this:

a cup of powdered milk;
a 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 these pancakes pancakes.

In this recipe, you do not need to dilute the milk powder in advance. Therefore, mix all the dry ingredients until slightly homogeneous.
Gradually add water to this mixture and stir.
Beat the eggs with a pinch of salt until stable and strong foam.
Carefully add foam to the previous mixture. Working with a spatula or whisk from top to bottom, turning but not stirring.
Start baking immediately. It is better to use a Teflon-coated frying pan.

With milk powder and whey

The pancakes turn out incredibly tender, with a characteristic milky taste. They can be served as a separate dish or filled with any filling.

What is needed for this:

a cup of powdered milk;
half a liter of warm whey;
half a pack of ripper;
a third cup of sugar;
a pinch of salt;
a pair of large chicken eggs;
a cup with a heap of wheat flour.

The pancakes turn out incredibly tender, with a characteristic milky taste.

We dilute milk powder in thermal whey.
Mix flour with baking powder and add whey.
Place the eggs in a mixer bowl and beat at high speed, immediately adding salt.
After 5 minutes, start gradually adding granulated sugar. The egg foam should be smooth and stable.
Fold the eggs into the flour mixture. Mix. If necessary, dilute with milk to desired consistency.
Bake in a well-heated and greased frying pan.

Immediately grease with a piece of butter.

Pancakes with milk powder (video)

Powdered milk is a very convenient product. Unlike regular milk, it does not spoil as quickly. You can always take it with you, even to the dacha, or even on a hike. Pancakes on it, when prepared correctly, are completely indistinguishable from ordinary ones. It would be possible to make them with water, but in this case the dish will not have the milky taste and the tenderness that milk gives. Pancakes with water turn out empty, so if you don’t have fresh cow’s milk, you can use dry milk.

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Pancakes with milk powder: step by step with photos

Since ancient times, our ancestors knew many pancake recipes. These include buckwheat, wheat, rye and many others. Although the most delicious were considered to be those made from buckwheat flour. They turned out to be very plump and loose, unlike those prepared with wheat flour. They tasted a little sour. Basically, pancakes mean yeast dough. Soda, sour milk or egg whites are sometimes used as a baking powder. Today, pancakes remain one of the most favorite dishes. Pancakes can be prepared with milk, kefir, or water. Pancakes with fermented baked milk: recipe with step-by-step photos They also turn out very tasty. Today we will try to cook equally delicious pancakes with milk powder.

Pancakes with milk powder

Number of 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 tbsp + 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. With sifted flour, pancakes turn out more airy.

Combine milk in a deep bowl

Add sifted flour

And 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 recommend using a separate cast-iron frying pan for baking pancakes. Lubricate the bottom with vegetable oil, using a silicone brush for this purpose. If you don't have one, you can use half a peeled potato.
3. Using a ladle, scoop up the dough and pour it onto the bottom of the heated frying pan. Gently distribute over the entire surface. The amount of batter required for one pancake will depend on the diameter of your frying pan.

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

We put the finished pancakes on a wide dish, and to prevent the pancakes from cooling 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 with any sweet addition to your taste.

Fluffy milk pancakes without yeast recipe

Good day, dear friends!
Have you ever cooked pancakes with milk powder? I personally tried it for the first time. Let me say right away that I really liked the pancakes! I didn’t feel much difference in the finished products, either in taste or appearance.

It seemed convenient to me that you can buy a package of powdered milk in advance, and bake pancakes only when you want. And you don’t need to run to the store, everything is already there)))
In general, be sure to try this option if you haven’t prepared it yourself!
*****
This is the milk powder I bought at my nearest supermarket. Fat content is indicated at 25%, weight 100 grams. According to the recommendations on the package, you can get 1 liter of milk from this amount of dry powder.

1. I poured 1 liter of clean drinking water into the pan and added dry milk and sugar to it. I took 3 tablespoons as I’m going to grease pancakes with honey in the future. But you can add more sugar to suit your taste.

2. Placed the pan on the fire and, stirring, brought to a boil. The powdered milk dissolved perfectly even in the middle of heating. It turned out to be slightly yellowish in color with a greasy foam. It doesn't taste exactly like cow's, but it's pleasant. Yes, and there is something similar)))
But I don't recommend it for drinking.

Yes, and let it cool to a warm state.
3. Beat chicken eggs into slightly warm milk.

And beat them with a whisk.
4. Sifted the flour in 3 approaches.

I kneaded it with a whisk into a uniform, not very thick dough.

5. At the end, pour in vegetable oil and stir until smooth. The dough is ready.

6. I fried pancakes like our usual pancakes in milk. I greased the first frying pan with vegetable oil, and then did not grease it again. Fry over medium heat on both sides. Everything was fast and they turned over easily.

The pancakes turned out quite thin. They fried perfectly “without losses”)))) There were 17 pancakes and 1 mini from the rest.

As an option. I used butter, sugar and honey for greasing.

Where I melted the butter and honey separately.

I brushed half of the pancakes with honey. And wrapped it in a tube.