Many hostesses are interested in the question of how to cook semolina porridge in milk without lumps so that small and large gourmets like it. In fact, it is quite simple to do this, knowing a few secrets of cooking. In addition to cooking on fire, cereals can be easily cooked in a slow cooker, SV-oven. Despite the fact that now many experts do not approve of the use of semolina in large quantities, this dish of aristocrats has been popular before and now - properly cooked, it will help satisfy hunger and provide the body with the necessary energy reserve.
Semolina is of several types and all of it is suitable for cooking various dishes - soups, pastries, meat products. Semolina can be boiled liquid, in water or milk, thick, with the addition of various products. The first option is suitable for feeding children and people with gastrointestinal diseases, the second - for the whole family, as a breakfast or lunch.
To get semolina porridge without lumps, it must be properly cooked.
The best way to do this are the following processes:
- First, milk or water is boiled on the stove.
- After boiling the liquid, in a thin stream, stirring constantly, introduce the cereal, previously mixed in a dry container with sugar.
- During cooking, porridge should be constantly stirred and boiling should be avoided - if the liquid with cereal starts to boil, lumps will definitely appear.
By following this simple process, you can end up with a tasty, homogeneous dish without the hated lumps. Porridge is cooked initially with salt and sugar (a little), the remaining components are added to the finished dish.
How much time to cook?
One of the main advantages of semolina is that it cooks very quickly.
Depending on the cooking method, the whole process will take no more than 20 minutes:
- it will take about 4 minutes for the liquid to boil;
- the next 6 minutes after the cereal is combined with milk, the stirring process takes place;
- after the cereal is cooked for another 3 minutes;
- 5-7 minutes at the end of cooking are needed for the grains to swell.
Experts advise not to cook porridge for a long time, as this will reduce its nutritional value. It will be enough to wait for the swelling of white cereals during cooking, thickening of the dish. After that, it is better to insist the porridge, closing the container with a lid and wrapping it, if necessary, with a thick towel.
Approximate proportions of milk and semolina
Depending on the desired consistency of the food, the correct proportions of liquid and cereal are selected. If porridge is prepared for babies, then 2 tsp should be put on 250 ml of water (milk). cereals. To obtain a dish of liquid consistency, the proportions of milk and semolina are as follows - take 4 tbsp for 1 liter of liquid. decoys. Thick porridge is boiled from 1 liter of cow product and 5-7 tbsp. semolina.
Chefs advise diluting milk with pure water 3:1 to improve the structure of the dish and taste. This is especially important if the cow product has a high fat content.
Milk semolina porridge in a slow cooker
Delicious milk semolina prepared using a multicooker will surprise and delight with its excellent structure and taste. In this miracle machine, the dish will be cooked quickly, without lumps and burning.
The food is cooked from:
- semolina - 100 g;
- milk - 600 ml;
- water - 200 ml;
- sugar - 60 g;
- vanilla sugar (optional)
- butter - 45 g.
From this amount of products you will get 4 servings of porridge. Calorie content will depend on the fat content of milk.
First, all bulk components should be poured into the multicooker bowl, then add liquid and a little butter. The rest of the oil should be lubricated with the walls of the dishes. In the "stewing" mode, the dish needs to be cooked for about 35 minutes. Stir the brew every 10 minutes. When the porridge becomes thick and homogeneous, you can pour it into plates and serve it to the table, decorating with berries or jam.
How to cook with milk and water?
Using milk with water to make semolina is a good idea to prevent lumps in the final product. Water must be added clean, boiled or plain. The proportions are selected in this case are different - if the milk is not very fatty, it will be enough to dilute it with water in equal proportions. Home cow product is recommended to be diluted with water 1:2 or 1:3. For babies at the initial stage of introducing complementary foods, the white liquid is diluted with water 1: 4.
To prepare the dish you will need:
- purified water - 200 ml;
- cow product - 400 ml;
- cereals - 4 tablespoons;
- granulated sugar - to taste.
First, the liquid should be heated in a saucepan, then add the cereal mixed with sugar and salt into it in a thin stream. Cook, stirring, for 5-7 minutes, then turn off and let it brew.
Serve the finished dish to the table in its pure form or with honey. Little gourmets can decorate the dish with chocolate icing, favorite berries or delicate fruit jam.
Microwaveable without lumps
Few people have tried to cook semolina porridge with milk in a microwave oven and it is absolutely in vain. This method of cooking is very convenient, because it saves time and allows you to cook delicious food evenly, quickly and with high quality.
For cooking according to the recipe, stock up:
- milk - 500 ml;
- semolina - 3 tablespoons;
- sugar - 2 tablespoons;
- vanilla sugar - a pinch.
A special container is taken for cooking - glass or ceramic. It is forbidden to use metal utensils, plastic is undesirable, since when heated, it can release harmful substances. Be sure the container is deep so that the liquid does not boil away.
First, you need to pour milk into the dishes, add granulated sugar and send it to the microwave for several minutes, turning on the equipment at full power. When the liquid boils, the container must be removed from the oven, add semolina to the milk, mix and return to the microwave. At 600-700 power, the dish should be cooked for 7-9 minutes. When the porridge becomes thick, you can take it out and serve it to the table.
The benefits and harms of semolina
Everyone's favorite white cereal is rich in saturated fatty acids, proteins, fats, carbohydrates, starch, and fiber. It also contains vitamins and minerals necessary for the normal functioning of internal organs. The components of the semolina saturate the body, support the work of the defense system, calm the nervous system, and reduce the risk of developing cancer.
Semolina porridge is indispensable for people with diseases of the digestive organs and those who have undergone surgery. It should be in the diet of patients with diseases of the kidneys, the nervous system. This dish is well suited for men and women involved in sports, for everyone who faces a lot of physical and psycho-emotional stress during the day.
- People who have been diagnosed with celiac disease is a genetic disease in which dystrophic changes in the intestines appear with a violation of many metabolic processes.
- Children, as rickets and spasmophilia may develop.
- People of mature age - osteoporosis or obesity may develop.
- In the presence of diabetes, overweight.
- Those who have gout or diseases of the musculoskeletal system.
Despite the ban on the use of semolina dishes for a certain group of people, experts clarify that they can do harm only with frequent and excessive use. Sometimes porridge can and should be eaten by everyone. People who are on a diet just need to cook cereals in water, without sugar and oil. The dish at the end can be diluted with honey, berries or dried fruits.
Semolina porridge?!... Want to cook, but forgot the proportions of milk and semolina? You are tormented by doubts, how to make sure that there are no lumps? You will find all the answers here, as well as the original recipe for delicious and tender semolina porridge without lumps.
Ingredients:
(3 servings)
- 2 glasses of milk
- 1 glass of water
- 5 tbsp semolina
- 2 tbsp Sahara
- 20 gr. butter
- raisins, berries, jam (optional)
- So, take a clean pan. Pour two glasses of cold milk (from the refrigerator).
- Add a glass of water. We add water not to save money, but so that the semolina boils better, and the semolina turns out to be more tender.
- Pour 5 tablespoons of semolina. From this proportion (750 ml of liquid and 5 tablespoons of semolina), thick semolina is obtained. If you like semolina porridge of medium density, then put 4 tbsp. for the same volume of liquid.
- We stir everything and put the pan on the fire. You can add sugar right away. I do not put salt, it is not needed in sweet porridge.
- While stirring, bring the contents of the saucepan to a boil. Since semolina first swells in cold milk, and then gradually heats up, lumps do not form.
- Stirring, cook semolina porridge for 3-5 minutes over low heat.
- Turn off the heat, add a piece of butter, mix. Oil improves the taste, makes the porridge especially tender.
- We spread the semolina on plates.
- Everyone, according to their own taste, adds butter and other sweets. For example, I like to dilute semolina porridge with cold milk, and my son loves semolina porridge with jam.
- That's the whole recipe for semolina porridge))). Eat to your health, and finally forget about the lumps!
For many, cooking semolina porridge is a real nightmare, but for me it is the simplest and fastest dish, and everyone’s favorite. Why is that? The answer is ridiculously simple.
If you open any Soviet-era cookbook, it says in black and white that semolina should be thrown into boiling milk. Anyone who has done this at least once knows that semolina swells instantly in hot milk, and you need to be a magician to avoid the formation of lumps.
Do you know why semolina was poured into boiling milk? No, not because it has some scientific basis or because it tastes better. The fact is that earlier milk was mostly draft, it was brought in barrels or cans. Remember, our grandmothers and mothers went to the market with a can?
And quite often, because of barrels, cans and scoops of dubious purity, the fermentation process began in the milk. So, the milk was first boiled to make sure it didn't curdle during cooking.
Times have changed and so have products. Now pasteurized milk is on sale in sealed packages, with the date and batch number. All this ensures that the product meets the standards. Naturally, such milk does not need to be boiled.
Hence the conclusion: goodbye old technology, goodbye lumps! Let's cook semolina porridge in a new way!
Recipe for semolina porridge without lumps
Despite the fact that doctors and nutritionists unanimously refute the benefits of semolina, consider it “empty”, it still remains very popular.
Children and adults are happy to eat the dish if it is properly prepared. TO
how to cook semolina porridge in milk without lumps?
Semolina porridge with milk without lumps - general principles of preparation
Semolina porridge is cooked in pure milk or diluted with water. Pour everything into a saucepan, preferably with a thick bottom and put on the stove. In classical technology, cereals are added to a boiling liquid. When these two products come into contact, hated lumps are formed. Of course, you can strain the finished porridge, but this is not an option. It is much easier, easier and more convenient to master the correct preparation of a dish without lumps.
What else is put in porridge:
Often jam, fruits, fresh or frozen berries are added to the dish, but it is better to do this after cooking. Sometimes porridge is prepared with milk powder. With a shortage of the product, even diluted condensed milk is used. It is very important to remember that cereals absorb water well. The ratio of liquid and semolina is on average 7:1. However, if you are preparing porridge in advance, and it will need to stand a little, then you can put even less cereal.
It is desirable to cook semolina porridge in a saucepan that looks like a ladle, that is, with a long handle. It will be convenient to control the process, it is easy to remove the bowl from the fire if the milk starts to run away. Before adding milk, it is recommended to rinse the bowl or simply add a spoonful of cold water.
Semolina porridge with milk without lumps
A simple way to cook semolina porridge with milk, in which lumps simply cannot form. Porridge turns out to be of medium density, if you need a more liquid consistency, then simply reduce the amount of cereal.
Ingredients
250 ml of milk;
4 tsp with a slide of cereals;
2 tsp Sahara;
10 g of oil;
0.4 tsp salt.
Cooking
1. Pour milk into a saucepan, do not add anything else. Put on the stove.
2. Take a clean and always dry glass or cup, pour semolina into it.
3. Add salt and sugar, stir dry ingredients.
4. As soon as the milk begins to boil and rise with a hat, start pouring the cereal. But take your time, "pour" in a thin stream.
5. With the other hand, quickly stir the boiling milk so that it does not run away, and the semolina is evenly distributed.
6. As soon as all the cereal is in the pan, let the porridge boil for three minutes.
7. Cover, leave for fifteen minutes.
8. Now you can put the porridge on a plate, add oil.
Semolina porridge in milk without lumps with the addition of water
It is this porridge that is prepared in kindergartens, schools and other similar institutions. Naturally, no one will cook it with pure milk, but in fact, semolina turns out even better with water.
Ingredients
A glass of milk;
0.5 cups of water;
0.3 tsp salt;
2 spoons of semolina;
1 piece of butter;
Sugar to taste.
Cooking
1. Pour water into a saucepan, put on the stove.
2. Add milk, salt, continue heating.
3. If you add sugar, then do it right away.
4. As soon as the milk mixture with water begins to foam, that is, boil, reduce the heat.
5. Immediately add semolina. Pour in a thin stream, with a spatula or spoon, quickly stir the place where the cereal meets the milk.
6. Let the porridge boil for three minutes.
7. Turn off the stove, add oil, stir and cover.
8. Leave the porridge for ten minutes so that the cereal absorbs the milk, the porridge will become thick, homogeneous.
Semolina porridge in milk without lumps with soaking
An interesting technology for making semolina porridge in milk without lumps with preliminary soaking of cereals. In the process, the grains swell, the porridge does not seize in lumps.
Ingredients
300 ml of milk;
10 g of oil;
3 spoons of semolina;
Salt and sugar.
Cooking
1. Pour cold milk into a saucepan.
2. Immediately salt, add sugar. If porridge will be consumed with jam or honey, then only salt is enough.
3. Now add cereal to cold milk, stir and leave for five minutes. If you want to get a thick porridge, then add another half a spoonful of cereal.
4. Stir again, put on a fire below medium.
5. Boil the porridge until boiling, stir regularly.
6. After boiling, boil for two minutes, remove from heat.
7. Transfer the porridge to a plate, season with a piece of butter. Stir.
Semolina porridge with milk without lumps in a slow cooker
The recipe for semolina porridge in milk without lumps, which is cooked in a slow cooker. Water is added. If the porridge is prepared for adults, then you can cook it with milk alone. Products are measured with a multicooker glass.
Ingredients
0.5 cups of cereals;
2 glasses of milk;
1.5 glasses of water;
0.5 tsp salt;
2 spoons of sugar;
10 g plum oil.
Cooking
1. Pour water into a multicooker saucepan and immediately add milk with granulated sugar and salt.
2. Take a spoon, stir until all ingredients are dissolved.
3. Immediately put a piece of butter.
4. Turn on the "Multi cook" mode. Cook porridge at 90 degrees for about 20 minutes.
5. Open, stir the porridge thoroughly. If it seems a little liquid, then just wait ten minutes, the grits will swell more.
6. When serving on a plate, you can add a small piece of butter.
Semolina porridge with milk without lumps
Another way to prepare a popular dish without lumps. Can be boiled in pure milk or mixed with water.
Ingredients
350 ml of milk;
2-3 tablespoons of semolina, depending on the desired density;
Salt and sugar;
Oil in a saucepan and in the finished porridge.
Cooking
1. Pour half of the milk into a saucepan, put on the stove.
2. Add semolina to the rest of the milk, stir. It must be cold. It is better to use a cup with a handle for soaking, so that later it is convenient to pour the mixture into a saucepan.
3. Add salt and sugar to a saucepan on the stove, throw in a piece of butter.
4. As soon as the future porridge begins to boil, take the soaked semolina, stir and slowly pour into a saucepan, stir constantly.
5. Let the porridge boil again.
6. Boil two to five minutes, no longer needed.
7. Stir, turn off, let stand for a while. You can also add a piece of butter to the finished porridge.
Semolina porridge in milk without lumps (in powdered milk)
Another recipe for semolina porridge. For this dish, dry milk is used, which can also be seized in lumps along with cereals.
Ingredients
0.3 cups of semolina;
3 spoons of sugar;
5 tablespoons of milk;
500 ml of water;
Oil as desired.
Cooking
1. Take a saucepan, it must be empty and always dry. To be sure, wipe the inside with a towel.
2. Now add milk and semolina, add sugar and salt. Stir the dry mixture until all lumps disappear.
3. Now pour cold water in a thin stream, stir. It is convenient to use a whisk for this.
4. It's time to put the porridge on the stove. Heat until boiling, stir occasionally and do not leave.
5. As soon as the mass boils, boil for three minutes.
6. Turn off the heat, add oil, let stand under the lid for several minutes so that the dish acquires the desired consistency.
Semolina porridge with milk without lumps - tips and tricks
So that an unpleasant crust does not form on the surface of the semolina porridge, the hot dish should be immediately sprinkled with sugar on top.
The porridge remained, thickened so that you could even cut it with a knife? That's fine! Remove, put on a board and cut into slices with a knife. Then fry the pieces in butter and pour over the jam. Tasty! But only serve hot.
To make semolina porridge tender and airy, after cooking, you can add butter to the dish, immediately beat everything together with a whisk. You can also dilute the dish with whipped cream, it also turns out very tasty.
The child does not want porridge? Cook delicious! Add jam, fruits, nuts, grated chocolate. It turns out delicious with raisins, candied fruits, unusual aromas will be given by additives such as vanilla or cinnamon. You can lay out multi-colored patterns from additives and turn your unloved semolina into a culinary masterpiece.
Semolina porridge can be cooked not only in plain or powdered milk. A delicious dish is made with baked milk. By the way, you can also fill any porridge with ghee. Down with boring and monotonous breakfasts!
It would seem that cooking semolina porridge is quite simple. However, for some housewives, it turns out to be too viscous or liquid, undercooked or overcooked, or even with unappetizing lumps. To prepare delicious, fragrant semolina porridge without lumps, take note of a few culinary secrets.
Semolina porridge without lumps
How to make semolina porridge: ingredients
To prepare semolina porridge, per serving you will need: - semolina - 25 g (1 tbsp with a slide); - pasteurized milk (in a bag) 5% - 200 g (1 glass); - distilled water - 50 ml; - sugar - 1 tsp; - salt - on the tip of a knife;
Butter - 1 tsp (30 g); - cinnamon - a pinch.
How to cook semolina porridge without lumps: cooking
The first secret to making delicious semolina porridge is choosing the cereal. There are 3 types of semolina: brand "M" (from soft wheat); brand "T" (from durum wheat) and brand "MT" (a mixture of previous types). In principle, porridge without lumps can be prepared from any kind of these cereals. But it is preferable to use cereals of the brand "M" (from soft wheat): it is not loose, it is better boiled soft and does not go astray during the cooking process.
In order for the porridge to turn out without lumps, the cereal must be sifted. The fact is that in the process of grinding wheat grains in semolina, larger pieces may remain, which, when cooked, can stray into lumps. Take a sieve and place it on a deep pan. Then pour the amount of cereal you need into it and sift the semolina to the bottom of the pan with vibrating light movements.
Now it needs to be fried. To do this, put the pan with cereal on the stove, turning on medium heat. Whilst the saucepan heats up, use a tablespoon to stir the contents non-stop for one minute. Thanks to this, semolina porridge will not become slimy.
Next, you need to fill the semolina with water. One of the most common mistakes is to pour semolina into milk or boiling water. Of course, you can do it this way as well. But if you want to cook a really tasty porridge without lumps, it is better to spend a little more time and effort on it. So, in a pan with fried semolina, pour the amount of distilled water and sugar you need. Bring water with sugar to a boil and reduce heat to almost low. Boil the cereal for 2 minutes, constantly stirring it with a tablespoon. At the same time, the cereal swells, becomes softer, and the sugar dissolves.
After that, you need to add milk to the semolina. Its fat content should be approximately 3-6%. Pour the amount of milk you need into a saucepan languishing over low heat. Turn the fire to medium. Do not forget to constantly actively mix the ingredients, since it is during this cooking period that lumps can form. When milk boils with water, a small foam will appear on its surface. That's the way it should be. Continue to constantly stir the semolina with a tablespoon, while the foam will fall and then dissolve in the semolina. Cook the porridge for 2-3 minutes over medium heat.
How to cook pancakes without lumps recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
Pancakes can be cooked using a variety of liquids: from dairy and sour-milk products to water. And in any case, they will delight the household with delicious taste. But most often they are cooked in milk. Then they turn out rich and thin.
Required Ingredients
For delicious and tender pancakes with milk, you will need:
- Warm milk - 2 cups;
- Chicken egg - 3 pieces;
- Sugar - 0.5 tablespoon;
- Salt - 0.5 teaspoon;
- Vegetable oil for dough - 2 tablespoons;
- Wheat flour - 1.5 cups;
- Vegetable oil for frying - how much will it take.
In fact, this recipe is not strict, some components of the dish can be replaced with others. For example, vegetable oil for dough can be replaced with melted butter, from which pancakes are much rosier. Wheat flour can be partially replaced with buckwheat flour, then you can enjoy the taste of real ancient Russian pancakes, which were prepared to meet the spring. You can add more sugar to make pancakes for the sweet tooth. But then it would be inappropriate to wrap an unsweetened filling in them: liver, mushrooms or cheese.
Speaking of cheese. If you add 200 grams of grated soft or hard cheese (but not processed) to the dough, then the taste of the finished dish will become better. Pancakes will acquire a special flavor, and they themselves will become so tender that you can’t tear yourself away from them until you eat everything to the last.
Milk pancake recipe
To make a good dough, you need to knead it strictly according to the recipe. Otherwise, it will have a lot of lumps or it will stick to the pan when frying pancakes.
Break the eggs into a saucepan and beat them a little with a whisk or mixer.
Pour 2/3 cup of warm, but not hot, milk into a saucepan. Add all the sugar and salt to this and mix well.
Sifted flour is poured into the resulting mixture, preferably in portions of 0.5 cups, after each dough is mixed with a whisk or mixer until smooth. At this stage, the dough should be thick.
Pour all the remaining milk (1 and 1/3 cups) into the dough and mix thoroughly. The ideal dough for pancakes has the consistency of liquid sour cream or very heavy cream.
Add vegetable or melted butter and stir the dough again.
A frying pan (preferably with a thick bottom and a handle, but also with a non-stick coating) is heated on the stove and greased with vegetable oil. To do this, it is convenient to use a cooking brush.
To make pancakes thin, you need to take enough dough so that it can only cover the entire bottom of the pan, but no more. To do this, they collect the dough in the ladle (ladle) with the right hand, and with the left hand hold the pan on weight. The dough is poured gradually strictly into the middle of the pan, which is quickly rotated with the left hand in a circle so that the dough spreads evenly over the entire surface. It is difficult only in words - in fact, everything is easier.
Put the pan back on the stove and make sure that the dough on top of the pancake is baked. It starts to bake from the edges, and after 1.5 - 2 minutes the dough thickens in the middle. Then the pancake is turned over with a spatula and fried on the other side for 0.5 - 1 minute.
Repeat step 7-8 until all the dough is gone. Pancakes are ready!
How to serve pancakes on the table?
If pancakes in milk were prepared without adding sugar, then any filling can be wrapped in them: mushrooms, potatoes, cabbage, cheese, boiled condensed milk, thick jam or jam, jam. If the filling was not provided, then pancakes can be served with sour cream, honey or condensed milk. To make the dish look beautiful, pancakes can be rolled into an envelope or into a tube.
In order for pancakes to always turn out without flour lumps, tasty, ruddy, thin and with holes, you need to know a few tricks. This is especially important for young and inexperienced housewives who decide to cook this wonderful dish for the first time.
To avoid lumps
There are several ways to break up lumps in dough:
Method 1. It's in the recipe. Flour is mixed with all the ingredients and only with part of the milk, since it is easier to knead lumps in a thick dough. When the dough becomes homogeneous, add the remaining liquid and stir.
Method 2. If you use a mixer to knead the dough, then there will be no lumps - the mixer will thoroughly break them. Therefore, the components can be mixed in any order.
Method 3. Knead the dough randomly. Then keep it in the refrigerator for several hours and mix again. Swollen lumps will fall apart on their own.
To be ruddy and with holes
Use butter instead of vegetable oil. But do not be alarmed if the first pancake turned out to be nondescript. This is normal, just like the first pancake is lumpy. So it goes even for experienced housewives.
If the dough is too thin (thick)
If pancakes are torn, then the dough needs to be made thicker. To do this, pour a quarter of the dough and add flour by eye, mix until all the lumps fall apart. Then mix both parts of the dough and get a homogeneous mass.
If the pancakes are too thick, then you can add a little milk to the dough itself and stir until a homogeneous consistency.
Liked the recipe: 7
Recipe: Thin pancakes - dough recipe without a blender, but without lumps
Ingredients:
milk - 2 tbsp;
salt - a pinch;
sunflower oil - 50 gr;
granulated sugar - 1 tbsp;
wheat flour - 1 tbsp;
chicken eggs - 2 pcs
I was taught a long time ago by my aunt how to prepare an adze for pancakes without lumps.
We love pancakes at home, I make them often. But once I beat the dough with a whisk or a fork, but the lumps still remained. Then these same lumps in the dough looked ugly and interfered and distracted when frying the pancakes, because all the time I wanted to break them.
Blender doesn't have this problem. But what if there is no technology at hand? how to make pancake dough tasty and beautiful? And cook pancakes thin without extra bulges in the form of lumps? I share my aunt's recipe.
So, in order to start making pancake dough, I first take flour.
It's flour, not milk.
Make a small well in the flour and crack 2 eggs into it.
I start beating eggs in this recess. All flour is not used.
Before we start, salt and add sugar.
Now we start adding milk.
It should be added gradually, in small doses.
At first I added quite a bit.
And here's what happened when I combined it with an egg. Naturally, the flour gradually combines with this mixture.
So gradually I introduced the amount of milk I needed.
The dough should be homogeneous, not too liquid, drain slowly from the spoon, leaving a trail behind it, as in the fork in the photo above.
If your dough is too thick, you can dilute it by adding either milk or water.
I add a pinch of soda at this stage. And while I stir, our frying pan is already heated.
Usually, while baking, ready-made pancakes disappear. I beg my people to wait until the end of the process, but this does not always work.
I will have tea with pancakes and fish caviar. I love salty. But you can use a variety of fillings for pancakes, both sweet and not very.
Thank you for your attention and Bon appetit!
Cooking time:PT00H30M 30 min.
Approximate cost per serving:50 rub.
I bring to your attention pancakes in a hurry, for those who do not know how to deal with lumps. These pancakes are made by my beloved mother.
We will need:
1. 500ml. milk
2. 2 eggs
3. 1 cup flour
4. 3 tbsp. spoons of sunflower oil
5. pinch of salt
6. sugar 1 tbsp. spoon
I do everything by eye, the dough should be the usual consistency for pancakes.
Mix eggs, salt, sugar. Stir.
Add half of the milk and flour. Stir. The dough is like pancakes, so there are no lumps.
Add the rest of the milk and stir.
Add sunflower oil, stir.
Bon appetit.
I hope the recipe comes in handy.
You can add soda and then there will be a lot of holes on the pancakes.
If there is such a recipe, I'm sorry, I did not find it.
Irishka, this has become a favorite recipe for pancakes))))
it was like this, there are 2 eggs in the refrigerator and the husband wants pancakes for tea
the search is fast and kneaded)))) tried with my husband. eye-to-eye look: the taste of childhood is real pancakes))))))
then some time passed, I realized that I had not saved the recipe))) the first search did not give results ((((time passed and oh joy, I found it today))) and I already remembered it better. so as not to forget
words of gratitude from us))) so far without a photo: too tasty
It's very nice that you really like the recipe!! This is the easiest, quickest pancake recipe. And If you still melt the butter and grease a little each pancake. overall yum yum
Thanks for your feedback
30 years
Ukraine, Egypt, Lebanon,
Thanks a lot for the recipe!
The dough is made quickly and is homogeneous
Pancakes turned out thin and in the hole!
Thank you!
30 years
Nizhny Novgorod
Irishka, it's me again. We were vacationing in Austria and wanted our favorite pancakes for breakfast.
Bought 4 eggs. In the morning I had a shock - the EGGS turned out to be BOILED, with a bag of salt carefully placed in the package.
That's how it happens. They made yeast without eggs)))))))))))))))))))))
How to make dough for pancakes so that there are no lumps?
I didn’t know how to bake pancakes for a very long time, and then my mother taught me one recipe, which is still the most beloved and simple (everyone with whom I shared it, pancakes turn out with a bang).
And in order to avoid lumps, you just need to mix the dough with a whisk and no combines - the dough does not like mechanics at all. And flour is also very important: high-quality, proven. And it is better to add flour in the process of stirring, passing through a sieve (I have a sieve mug - very convenient and compact). When sifted, flour and dough are saturated with oxygen, which gives a good consistency.
So, beat 5-6 eggs in a bowl, add a good pinch of salt and 3 tablespoons of granulated sugar to them (if you like it sweeter, add more). Then we mix 8-9 tablespoons with a hill of flour to the eggs (do not forget to sift) - the dough turns out like thick sour cream. Then add 3 cups of milk so that the dough begins to pour, and 3 tablespoons of vegetable oil. We mix. You can bake.
It is better to ignite the pan with salt before baking (then do not rinse off the salt, but wipe it thoroughly with a clean cloth).
I have a good crepe maker and I grease it only before the first crepe, and then I bake like this (there is oil in the dough). Spread the dough quickly throughout the pan. Lew with a ladle, a little less than half a ladle per pancake. Pancakes are thin and delicious.
For pancakes and pancakes, we take everything that is lying around in the refrigerator: kefir, milk, cottage cheese, sour cream, zucchini. I even bake with pancakes "baking": with bananas, with sausages, with sausage.
For pancakes you need a batter, for pancakes thick. But so that there are no lumps in the dough for pancakes, you need to stir with a fork and first prepare a thick dough, like for pancakes, and then dilute it with water or milk. I don't use any blenders, mixers or food processors.
In what order to put the products in the dough. First, we take all liquid, mix, add salt and sugar, mix and then flour and soda. Soda, according to my observations, is better to put together with flour. You can add vegetable oil to the dough and then you can bake without greasing the pan. It is good to grease the pan with an onion cut in half or take a piece of bacon on a fork.
To prevent the first pancake from turning out lumpy, you need to ignite the pan well, then the oil. Better yet, if there is a special frying pan with a wooden or plastic handle for pancakes.
Knead the dough to the right or to the left. as mentioned in the answers above - it turns out that the question is not so fundamental. The experiments of enthusiasts and curious scientists have confirmed that, from the point of view of science, the direction of mixing can be any.
All problems with lumps are amazingly solved by a hand-held immersion blender. With it, it is much faster, easier and easier than with a 2-nozzle electric mixer familiar from Soviet times, which is heavy for the hand (and pulling it out, folding and washing it is also somewhat tiring).
Choose a whisk nozzle from the kit, scroll through the ingredients laid out in a bowl, and the pancakes will turn out great.
Blender brand doesn't matter.. power too: the smallest one is also suitable (literally from 120-180 W). Powerful will do the same for a few seconds faster.
Low-power immersion blenders of little-advertised brands are quite inexpensive. But if you have already decided to buy this device, then choose a more powerful one, from 600W. This is a great helper in the kitchen - nimble and fast. especially for the preparation of small portions of mixtures (by volume, approximately, as for 2-3 people), - even with the aforementioned mixer and even, it would seem, such a universal combine.
In even the minimum set of a submersible blender has 2 nozzles - whisk(cocktails, pancake dough, fritters) and knife(purifying soups right in the pan, minced vegetables, chopping nuts, etc.).
We were very satisfied extended kit(2 nozzles and 1 mini bowl with a knife nozzle - for chopping herbs, nuts, onions). We've been using it almost daily for 5 years.
Good pancakes for you!
I take 250 g of cold milk, 2 tsp. sugar and 0.5 tsp. salt, 1 cup flour and slowly beat until smooth, add 250 g of carbonated mineral water and 2 large or 3 small eggs (shake separately). Lastly, 2 tbsp. vegetable oil, mix, set aside the flour for 20 minutes to swell. Then I bake in a hot cast-iron frying pan, greased with vegetable oil, thin, all with holes, pancakes. Sometimes I add buckwheat flour to wheat flour and finely chopped green onion. Then I put a pinch of soda in the flour. I beat with a whisk or a blender.
I take 2-3 eggs, a pinch of salt, 2-3 tablespoons of sugar and rub it in a bowl, pour in a liter of milk and mix it into a homogeneous mass, then slowly start adding flour and beat with a whisk, the dough should be like rare sour cream, when the consistency is ready, I let the dough stand for an hour (you can not leave it, but beat it with a mixer), the lumps of flour seem to be soaked and dissolve easily after beating, I take half a teaspoon of soda, a tablespoon of vinegar - I extinguish the soda and mix it into the dough.
I never pour sunflower oil into the dough, I grease the heated pan with a piece of lard and pour half a ladle of the dough, turn the pan so that the dough spreads and put it on the fire, you will see for yourself when it is time to turn the pancake over to the other side, remove the pancake, grease with melted butter I fold it in half twice and onto a plate.
Everyone loves my pancakes, wherever I go, I just have to feed everyone with my pancakes)
A few more nuances - I do not regret eggs, I like to put not 2-3, but 4-5, with bright yolks, then the pancakes are yellow, like the sun. If you are frying pancakes in order to cook them with filling, you do not need to oil them.
We used to stir with a spoon by hand, so making pancake batter was a very unloved activity. After the appearance of the mixer, it takes no more than 5 minutes to prepare dough from 1 liter of milk. 2 - 3 eggs, 4 tablespoons of sugar (I love sweet ones) a liter of milk, a little salt and flour for the eye. Beat with a mixer and into a ceramic pan. And if you add 2 tablespoons of starch, then pancakes can turn out even thinner and crispy
All of the above recipes are good. But still, it seems to me that it is preferable to use the technique so not loved by many. Blender, mixer, combine. My dough does not suffer at all when using them. But the surest way to avoid lumps, which was question.
As a rule, at home I cook almost all the food and I'm good at it. I always cook pancakes like this:
a glass of milk, an egg, salt, sugar to taste, a piece of butter, sifted flour. In this sequence, I beat the whole mass with a blender until it is completely broken, then, in order to bring it to the appropriate consistency, I add only spring water and beat again. And then you need to let the dough stand for 40 minutes and beat again. Thin pancakes with holes are obtained like the sun.
How to make dough for pancakes without lumps?
- Pancake Information
- Pancake recipe step by step
Anyone who has tried pancakes at least once is unlikely to forget their delicate and mild taste. Moreover, they eat pancakes not just like that, but always with some kind of filling. As such, it can be sour cream, cottage cheese, any jam or jam, liquid chocolate, stuffed meat with spices, eggs and much more. Here it all depends on the imagination of the one who bakes and eats them. True, there is a lot of fuss with how to make pancake dough, but the result is worth it. After all, you always want something tasty for hot tea or a cup of coffee. So every housewife can cook wonderful pancakes with ease and great pleasure, if there would be an occasion for this, for example, a birthday, some kind of family holiday, Easter, New Year, and, of course, Maslenitsa. Though there doesn't have to be a reason.
Before you put the dough on pancakes, you should prepare all the necessary ingredients so that no unforeseen circumstances and unpleasant incidents arise during baking. For baking pancakes you need: a frying pan (it is desirable that it be cast iron or Teflon). spatula for turning over, a large dish (or a round tray). on which you can stack ready-made pancakes. And to prepare the dough for pancakes, the following essential ingredients are needed: eggs - 2 or 3 pieces (the more eggs, the tastier the pancakes become); milk - 0.5 liters; wheat flour - 1 cup (approximately 250-300 grams); granulated sugar - 1 tablespoon, vegetable oil - 3 or 4 tablespoons; salt - to taste. Below will be a step-by-step recipe for making dough for pancakes without lumps.
So, you can now proceed to the question of how to make dough for pancakes so that no lumps form and remain in it. Step one. Mix eggs with sugar and salt. You need to do this well enough to get a homogeneous mass without streaks. Then add milk to this mass and mix well. Step two. This is the most important moment in the preparation of the dough - the gradual addition of flour. Firstly, the flour must be sifted, not only because there may be motes in it. This must be done for the reasons that during sifting, the flour is saturated with oxygen, which, in turn, makes the pancakes tender, soft and fluffy. So, so that lumps do not form in the dough, flour is added gradually, in small portions. Even if it takes more time.
In addition, even adding flour in small portions, there is still a chance of lumps, even small ones. Therefore, the most suitable way to avoid this is to use a conventional mixer. it allows you to eliminate all the lumps that are in the dough and are not visible to the naked eye. It is necessary to ensure that there is not too much flour or, conversely, not enough. The dough should be the consistency of liquid sour cream. If the dough is too liquid, then pancakes will not work out of them. If it is too thick, then the pancakes will turn out strong and rough, like a tortilla. Therefore, it is very important to observe a strict proportion in order to avoid such problems. Step three. Vegetable oil must be added to the finished dough, it will not allow the pancakes to stick during baking and burn.
If pancakes stick to the pan during baking, it is better to add a little more vegetable oil to the dough. From this, the quality of the dough and pancakes will definitely not deteriorate. Step four. Now you can bake pancakes. First you need to heat it up well, even heat the pan, otherwise the dough will stick to the bottom. As soon as it has warmed up, coat the bottom of the pan with vegetable oil and pour in one ladle of dough. The pan must be instantly tilted in different directions so that the dough is evenly distributed over it. Otherwise, the pancake will not be round enough and uneven in thickness. Keep the pan on the fire for two or three minutes and turn the pancake over to the other side so that it is browned on both sides. Ready-made pancakes need to be laid on top of each other on a pre-cooked dish.
That's basically it, the pancakes are ready. Thus, the article provided detailed information on how to make pancake dough so that lumps do not form in it, which so often prevent perfect pancakes from being achieved. As it turns out, this is not so difficult to achieve. It is enough to follow the presented step-by-step instructions and use a conventional mixer that will cope with this problem in no time. Using this approach, you can ensure that there are no lumps in the dough, even the smallest ones, and the pancakes turn out to be tender, soft and airy. Well, everything else is a matter of taste and preference. Pancakes can be eaten with anything. As the people say - there are no comrades for the taste and color.
How to make pancakes without lumps
The first pancake is lumpy - this is how they usually say about any business that was not entirely successful the first time. But if we understand the catchphrase in the literal sense, then in this case certain knowledge and skills are needed in preparing a wonderful folk and beloved dish, so that it does not turn into a lump. Thanks to this article, you will learn how to make a good homogeneous dough for delicious pancakes.
Recipe for making pancakes without lumps
What ingredients are included in the dough:
- 2 chicken eggs
- A glass of flour
- Half a liter of milk
- Table salt - a pinch
- Sugar - a tablespoon
- 2-3 tablespoons of vegetable oil (it is better to take sunflower)
Step by step cooking process:
- First you need to mix salt, sugar and eggs well. You can beat with a whisk, or with a mixer or with a blender.
- Then you should pour in a little milk (literally from half a cup) and add flour. It is worth noting that the dough is prepared in the same way as for pancakes, because there will be no lumps with this cooking method.
- Pour in the remaining half of the milk and mix well.
- The last ingredient - sunflower oil - also add to the dough and mix thoroughly. That's all! The dough is ready and you can bake your favorite thin cakes.
How else can you make dough
This recipe is not much different from the previous one, however, there is an opinion that the dough for pancakes does not “like” mixers, blenders and food processors - only a whisk! In addition, it is worth taking care of choosing good flour, and take a little more eggs - 5-6 pcs.
What else you need to know to make delicious pancakes
To make the dish very tasty and appetizing, carefully read the following tips:
- Choose the "right" frying pan - Teflon or cast iron
- Use the spatula to quickly flip the dough to the other side while frying.
- For convenience, put the finished dish on a large round tray.
- Know that the more eggs (4-5 pcs), the tastier pancakes
- Be sure to sift the flour before mixing with the rest of the ingredients.
- Pour the flour slowly - then the dough and the dish will turn out without lumps
- Add vegetable oil so that the dough does not burn during baking, and the dish itself does not stick to the pan
- Before you start baking, ignite the pan, after adding a little salt to it, but do not rinse before frying, but just lightly walk with a dry cloth.
Follow the recipes listed above and you will remember how to cook wonderful delicious pancakes forever!
exceptional pancake recipe. dough without lumps. if it turns out watery, I separately mixed the egg with flour and sugar and added it. Just thought I'd share for anyone who's interested
Do you know that pancakes, although they are a primordially Russian dish, are quite characteristic of French cuisine, and the Germans favor thin pancakes with milk, and even in the States they are familiar with this wonderful dish.
How to cook pancakes with milk? There are a lot of recipes, they advise this way, and that, and that. I disagree with most of the recipes. But the main secret, thanks to which pancakes with milk are thin, is in the dough. For such pancakes, you need a dough without yeast sourdough. Yeast raises the dough, and then the pancakes are plump.
Recipe for pancakes with milk
So, let's take on board my favorite pancake recipe with milk. We will need:
- 1,5-2 a glass of flour, maybe more, it all depends on your appetite, but then do not forget to adjust the proportions of the rest of the products.
- 0,5 liters of milk (water is also possible, but milk is tastier, right?).
- 3 eggs, for example, I like large, brown ones with large bright yellow yolks.
- A tablespoon of sugar, another tablespoon of vegetable oil and a pinch of salt.
To make the dough without lumps - first mix the eggs, sugar, salt and mix.
Add flour - it is better to gradually, so it will be more convenient to stir.
When the flour is absorbed and a uniform mass is obtained, we begin to gradually pour in the milk and mix thoroughly. First flour, then milk - then there will be no lumps. But if you plop two glasses of flour into half a liter of milk, you are tormented to destroy the lumps, squeezing them against the walls of the bowl.
In fact, for kneading dough, it is most convenient to use blender. Then you can basically forget about lumps. But somehow it doesn’t work out for me with kitchen appliances, so I traditionally make dough for pancakes with a whisk.
Now add a spoonful of vegetable oil to our dough. You can take the usual sunflower or olive, someone may like corn. The best oil is odorless, then it will not interrupt the delicate and delicate aroma of our pancakes with milk. By the way, sweet tooth may well increase the amount of sugar to your liking. You can also add vanilla or cinnamon, but keep in mind that cinnamon will color the dough chocolate.
I’ll tell you a little secret: to make pancakes not just ruddy and beautiful, but also with charming bubble holes, you can add a little water to the dough, literally a couple of spoons.
The pan for pancakes should be very well heated. And get ready not to leave the stove and do everything pretty quickly until the dough runs out. Thin pancakes are fried instantly, and overexposing such a thin product on fire is not good.
Grease the pan with a thin layer of oil, the thinner the better. We have already added vegetable oil to the dough, precisely so that our pancakes do not stick to the pan. Therefore, you do not need to pour a lot of oil into the pan. If you use a Teflon pan, you don’t need to oil it at all, it’s enough that it’s already in the dough.
You can pour the dough into the pan with a large wooden spoon, it looks very impressive from the side, and wood is a food-friendly material. You can also use a small ladle. For one thin pancake, you only need half a draft spoon. However, if your pan is large, then you need more dough. On a small frying pan, respectively, less. Here it is best to determine the method of the first two pancakes. The first pancake most often turns out to be thicker than necessary, and the second portion of the dough is not enough to make the pancake round and take up the entire pan. After that, you will surely know how much dough you need for your pan.
We disperse the dough in the pan with rotational-swaying movements over the entire surface with a thin-thin layer. Just do it very quickly, the pan is hot. You can write about pancakes for a long time :)
As soon as the dough is browned and you see that it is no longer liquid, you can turn it over.
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Lush milk pancakes without yeast recipe
