If you have run out of regular normalized milk, you can try cooking a stack of pancakes with powdered milk. They will taste similar to regular products if you knead the dough correctly. The dry mixture is usually diluted with water, after which the liquid is used like regular pasteurized milk. When kneading the dough, you must sift the flour to enrich it with air, then the finished treat will become the most fluffy and soft.
It is better to use fresh eggs for products; they need to be beaten before adding to the product. It is important to choose the right utensils for baking. You can use a non-stick or cast iron frying pan. It is advisable to heat it and grease it with a small amount of lard.
Recipe: milk powder pancakes with holes
Ingredients:
milk powder – 2 heaped tablespoons; water – 200 ml; chicken eggs – 1 piece; salt - on the tip of a knife; granulated sugar – 2 heaped teaspoons; baking soda - one fourth teaspoon; citric acid - on the tip of a knife; sunflower oil – 1 teaspoon; wheat flour – 80-200 gr
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.
We 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 the 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 (we 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 ones, and I again have an empty plate for a new pancake) Bon appetit, everyone;)
Cooking time:
15 min.
Approximate cost of a serving:
16 rubles.
Benefits and harms
Powdered milk is a product that everyone knows. But if you start asking the average consumer simple questions, many people get confused and begin to wonder if they are so familiar with this product?
Will any ordinary consumer, without hesitation, be able to answer such seemingly simple questions about milk powder?
- Which milk has more cholesterol - dry milk or whole milk?
- If powdered milk is diluted to the appropriate fat content, then it has a cholesterol level comparable to the cholesterol level of whole milk;
- Is it useful for anemia (anemia)?
- Useful because there are forms of anemia, such as anemia resulting from a deficiency of vitamin B12 contained in milk powder, for this form of anemia and for its prevention it is recommended for use;
- Does it need to be boiled after reconstitution? How will this affect its beneficial properties?
- No no need. The product has already been heat treated;
- Can powdered milk contain harmful substances??
- Unfortunately, it can. Their presence/absence is determined by the quality of the raw materials, that is, in what conditions the cows from which the future milk powder was obtained lived and what they ate. If they ate food containing toxic substances, or grew up in an area where the maximum permissible concentration of harmful substances in the atmosphere is off scale, then all these harmful substances will end up not only in ordinary milk, but also in the dry product too.
Second recipe for pancakes with milk powder: 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 like 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.
Recommendations and tips for breeding powdered milk
- Do not use cold water when diluting the dry mixture. In this case, not all particles dissolve and partially crystallize, this is felt when consumed;
- Do not use boiling water to prepare this product - it will curdle;
- Do not neglect the recommendation that the product should be infused after dilution. This will help avoid getting a watery product with unswollen protein;
- Do not use a mixer to prepare milk, this will lead to the formation of unnecessary foam;
- You need to pour the liquid into the dry milk gradually, stirring gently; if you pour all the water at once, lumps will certainly form.
Delicious oatmeal porridge with milk is a healthy breakfast for the whole family. Read the recipe.
How to properly and simply prepare pancakes with milk, read tips and recommendations here.
Pancakes Prostushka: third recipe
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.
Basic recipe
The amount of powder is determined not only by the volume of the final product, but also by its desired fat content. It can be diluted in the following proportions:
- to obtain a fat content of 3%, take eight tablespoons of dry powder per liter of water;
- up to 2.6% - six tablespoons per liter;
- To prepare porridge, it is enough to take five tablespoons per liter of water.
To prepare some dishes, it is not necessary to reconstitute the product; you can use the powder directly. This usually applies to various baked goods. In this case, the powder is mixed with other bulk ingredients.
The fourth recipe for pancakes with milk powder
Recipe from category: For dessert. Maslenitsa | Cooking time: an hour
There are situations when there is no regular milk, but there is dry milk. Don't worry - bake pancakes from milk powder, they are also delicious. Delicious pancakes can also be prepared using milk powder. They will taste slightly different from regular pancakes, but this will not bother your household - the pancakes are quickly eaten
