Pancakes with milk without eggs

For POPs who need gluten-free and dairy-free diets, it is suggested to prepare pancakes with banana, vegetable milk (coconut or almond) and oat flour. Poppy and cinnamon are added to the dough to improve the taste. Your breakfast will be healthy and delicious.

Pancakes with milk without eggs are prepared with dry yeast, and the addition of apples to them makes the pancakes very tasty, tender and fluffy. These pastries should be prepared by grandmothers for their grandchildren.

Fast acting or instant yeast raise dough quickly and well. They do not need to be activated, but simply poured into flour. The amount of yeast per 1 kg of flour is always indicated on the package. Lush and browned fast yeast pancakes are very popular homemade baked goods.

Sourdough pancakes always turn out fluffy and blush. Try a simple family tea meal. Ideal to serve with preserves or marmalades.

It often happens to me - just going to cook some pastries, but there are no chicken eggs in the fridge. We have to get out.Thus, a recipe for pancakes with sour milk without eggs was born, which I often use myself and with great pleasure I want to share with you.

It often happens that eggs are not available in the kitchen by the time of cooking. What if, for example, you need to cook breakfast, but there is no such important ingredient? Experience shows that even without eggs, you can knead a successful dough, which will give pancakes that are absolutely not inferior in taste to the traditional "egg" version. Yeast is not needed for porosity and airiness, soda will be enough.

Delicate banana pancakes can be made without eggs. The dough will turn out to be quite thick, which will make the finished dessert thicker and more attractive. Serve with tea or as a light breakfast.

Instead of the usual sandwiches and everyone's boring porridge, you can prepare yeast pancakes with milk and apples for breakfast for your family. Apples give these baked goods a sour note of freshness and need to be cut into pieces, because the taste of grated apple pancakes is radically different. The dough is kneaded with live yeast, but you can take fast-acting or dry ones in the amount of 7-8 grams.

For morning tea or coffee, according to this recipe, you can quickly and easily prepare fluffy pancakes from the minimum amount of ingredients: sour milk, flour, soda and sugar, because sour milk is often in the refrigerator. The secret of the deliciousness of such pancakes is that sour milk needs to be heated, then it interacts well with soda and the pancakes will be very fluffy.

From simple products (milk and flour), which every housewife always has, you can quickly prepare a delicious breakfast for your family - pancakes in milk without eggs with baking powder. For a dough in milk, to make the pancakes fluffy, it is better to use baking powder instead of baking soda. On its basis, the pancake dough rises evenly and during the frying time, which is not the case when using soda, and baking will not have a specific soda aftertaste.

Baking on fresh (live) yeast is still loved by many for its unique softness and special cozy aroma. Pancakes, as the simplest and easiest homemade baked goods, with live yeast always turn out fluffy, thick, hearty and incredibly tasty. For these, choose quality yeast.Soak the dough products for a while at room temperature to keep them warm. Knead the dough in milk.

The whole family loves pancakes - you can eat ruddy crumpets with anything and change the mood of the meal every time. Pancakes are especially good right after frying - hot, soft, fluffy. In the cooled form, their charm is somewhat lost, but it is easy to restore it if you heat the products in the microwave or in a frying pan with the addition of a small amount of water. We prepare these yeast pancakes in milk using raw yeast.

This method of making yeast pancakes is interesting in that, firstly, the dough is kneaded without eggs. We just use milk as a liquid base. We recommend taking fresh yeast - this recipe has never failed with them. Secondly, we knead the dough rather thick: it is noticeably thicker than for traditional pancakes. After proving, form crumpets from the dough and fry them in oil until light brown blush. Fritters are airy, porous and tall.

Sour milk is ideal for pancakes. Its sour taste is absolutely not felt in finished products. And its changed composition provides just the splendor and friability of the pancakes. In this recipe, we use sour milk for the dough. We recommend using the pancakes immediately, hot and cold: their crumb is tender and friable, and the crust is slightly crispy at the edges. As it cools, the pancakes harden and lose their taste.

You can often find recipes for delicious dishes, the preparation of which requires a minimum of ingredients, and the result will really please. These pancakes are just such. Most of the dough will require only sour milk and flour. The rest of the additives add flavor, aroma and loosen the texture of the dough: salt, sugar, soda, vanillin. When hot, such pancakes are soft and crumbly, with a crispy crust. They go well with sour cream, jam, honey. When cooled down, the products harden and are no longer so tasty. Therefore, we recommend preparing such a portion so that you can eat everything at once.

Lush ruddy pancakes will instantly gather all household members at the table. When frying, a warm aroma of homemade dough appears, which is unlikely to leave anyone indifferent. The zest of the pancakes is the apple filling. We suggest placing it not in the center of the products, but simply stirring the pieces of fruit into the dough. The pancakes are juicy and not sugary - refreshing apples go well with sweet dough. It is best to eat the pancakes immediately after frying, while they are hot and soft.After cooling, the dough hardens and is no longer so airy.