In stores you can buy various types of flour: corn, barley, buckwheat, rice, wheat. The buyer understands that their difference is determined by the type of grain from which the product is prepared. In the case of pancake flour, such a stereotype does not work - after all, pancake flour is prepared not from pancakes, but for pancakes!
How is pancake flour different from regular flour?
Ordinary wheat flour is ground wheat grains. Pancake flour basically contains wheat flour. And besides it - other necessary components for baking pancakes:
- powdered milk;
- egg powder;
- salt;
- sugar;
- baking powder.
Pancake flour should contain only high-quality ingredients that are carefully dosed for the best result.
The manufacturers claim that chemical composition and the benefits of egg powder and milk powder are no different from natural products, but they are stored much longer.
Advantages and disadvantages of pancake flour
It can be difficult for housewives who do not have experience and knowledge to cook good dough for baking pancakes. Even with handy ready recipe, it is not always possible to achieve the desired result. Using pancake flour will help you bake delicious and fluffy pancakes, because all the necessary ingredients are collected in it in the required proportions. In addition, the time for cooking the dish is reduced - you will not need to measure and mix the ingredients. Pancake flour is indispensable when going to nature or to the country - in the case of its use, there is no need to purchase and care for the storage of eggs, milk and other additives.
Pancake flour is a real lifesaver for busy housewives, because it allows you to significantly save time and effort on cooking homemade cakes.
The only downside is the higher cost of pancake flour compared to regular flour. But if you add to the cost of flour the price of others necessary ingredients for baking pancakes, the result will be an obvious benefit.
How to make pancakes with pancake flour
Pancake flour makes the fastest pancakes. Indeed, to prepare the dough, in addition to pancake flour, you will need ordinary water at room temperature:
- The liquid and the pancake mixture are mixed with a whisk or mixer until a homogeneous mass is formed.
- Next, scoop a small amount of the prepared mixture and evenly distribute it over the bottom of the heated pan.
- Bake for 1-2 minutes on each side.
- Remove the pancake from the pan and, if desired, grease it with oil, sprinkle with sugar, etc.
The manufacturer always indicates the amount of liquid needed on the package.
The recipe for making pancakes from pancake flour is carefully designed and tested by the manufacturer.
Many housewives dilute the pancake mixture not with water, but with milk. In this case, pancakes will turn out even tastier!
How to make pancake flour at home
Pancake flour is easy enough to make at home. For the preparation of the mixture traditionally used baking wheat flour of the highest quality. If desired, it can be combined with buckwheat, corn, barley flour. Thus, the composition is enriched with fiber, vitamins and minerals. For 0.5 kg of flour you will need:
- 40 g (or 4 tsp) egg powder;
- 3 art. spoons of powdered milk;
- 3 art. spoons of sugar;
- 3 teaspoons of baking powder (you can use regular baking soda);
- 1 teaspoon of salt.
All ingredients are combined, mixed and stored in a tightly closed container.
The best container for storing flour is glass or plastic.
Having ready-made pancake flour in stock, you will very quickly prepare breakfast for your family or present a stack of pancakes to unexpected guests, which can be stuffed at your discretion with cottage cheese, meat, cheese, vegetables or chopped fruit.
How much does pancake flour cost (average price per 1 kg.)?
Moscow and Moscow region
Pancakes are considered an indispensable attribute of the Russian national culinary tradition. Since ancient times, such a dish as pancakes has been customary to cook both on special occasions and public holidays and use in your daily diet. We think that many domestic housewives traditionally bake pancakes for Maslenitsa, which are also an ancient Russian symbol of the sun.
In cooking, pancakes are understood as a food product that is made from liquid dough, which is placed in a pan and fried. As mentioned earlier, the correct rounded shape of pancakes is not accidental and symbolizes the heavenly body, which our ancestors worshiped. But indeed, the shape and color of pancakes resembles the sun.
Pancakes are served to the table as an independent dish. In addition, pancakes are stuffed with various fillings, and the product is also used as a filling when cooking. stuffed fish as well as birds. Researchers argue that pancakes can be easily attributed to one of the most ancient culinary products that people began to cook in the prehistoric period of the development of human civilization.
In the national culinary traditions of many peoples, you can easily find recipes different types pancakes. For example, in France, they are very popular thin pancakes, which are fried, as a rule, only on one side and stuffed with both sweet and meat or fish fillings. Pancakes are baked in Europe, as well as in Asia, Africa and the Americas.
Usually, for stuffing pancakes, such types of fillings are used as: meat or minced fish, as well as vegetables, fish caviar, mushrooms, chicken eggs, cheese, fruits, berries, condensed milk, honey, chocolate, caramel, sour cream and so on. For baking pancakes, they use both homemade batter and ready-made dry mix or the so-called pancake flour.
Composition of pancake flour
Pancake flour is a ready-made culinary mixture that is used to make pancakes. The composition of pancake flour includes almost the same ingredients that housewives use to make batter. However, in the composition of pancake flour instead of fresh chicken eggs using egg powder. In addition, in pancake flour, in addition to wheat flour and egg powder, salt, sugar, baker's defect and whey powder are added.
In order to end up with delicious pancakes from pancake flour, manufacturers of ready-made culinary mixtures use high-quality wheat flour, and always whole-ground. It is believed that ordinary refined wheat flour of the highest grade does not give such excellent results. The use of pancake flour significantly reduces the hostess' time spent on making pancakes.
Hi all.
Many of us love pancakes and there are many recipes for making this wonderful dish. I myself love pancakes on kefir, I love thin yeast pancakes, but there is often no time to bother with preparing the dough.
Having tried on a visit pancakes "on hastily"from pancake flour" Every day ", I was pleasantly surprised, the taste of pancakes was exactly the way I like it. I'm not a fan of sweetish pancakes, I like the "kefir" flavor of pancakes more.
Once in our local Atak (the younger brother of the Auchan hypermarket chain), I immediately purchased two packs of flour at an attractive price of 26 rubles.
Volume of 1 pack - 300g
All useful information is located on the package:
The design, like that of the other products of the Every Day brand, is laconic and restrained.
Expiration date - 6 months at observance of terms of storage.
In appearance, pancake flour is slightly different from ordinary flour, the color is not as snow-white as that of ordinary flour, but still slightly grayish, and there is a subtle smell of soda.
Compound:
Baking wheat flour of the highest grade, whole milk powder, granulated sugar (powdered sugar), baking powder: soda, table salt, acidity regulator: citric acid, egg powder.
As you can see, there is nothing "criminal" or chemical in the composition.
Cooking method tritely simple:
Add warm water (500 ml) and stir until smooth (no lumps)
And so we pour the flour into a container:
Add 500 ml of water. I add a little kefir to the water (you can replace it with milk) and a little sunflower oil.
Stir:
Voila, 3 minutes and our pancake batter is ready. If the dough is too thick, you can increase the amount of water a little, then the pancakes will turn out thinner.
Let's start frying pancakes. It is worth noting that the dough does not stick, does not roll, and turning pancakes is not difficult. At the same time, the pancake does not break, in general, as it should be
Lubricate each pancake with oil and you can serve:
Here are such beautiful, sunny pancakes I got:
Summing up, I can say that from the prepared dough I got 8 full-fledged pancakes. Delicious and beautiful, thin, and most importantly, the cooking time is minimized.
Therefore, I answer my own question: Can pancakes be tasty for 26 rubles? Quite!
You may also be interested in reading my review of unusual Philadelphia roll flavored chips
Bon appetit!
By tradition, we treat each other with pancakes on Maslenitsa, and every housewife wants them to turn out as best as possible. And if we're not on a diet right now, then we can pamper ourselves. delicious pancakes. To do this, stock up on quality products, especially flour. There are many types of special pancake flour in stores, but I do not advise you to buy it.
Pancake flour differs from regular flour in that it already contains milk powder, egg powder and baking powder. In fact - a ready-made mixture for baking, add water or milk and cook. But, in my opinion, such a mixture is much inferior to homemade pancake dough. Therefore, before Maslenitsa, I take ordinary wheat flour with a margin.
It is better to buy it in small packages (1-3 kg) and in paper bags - the flour breathes in them. Pay attention to the shelf life (no more than a year).
The color of wheat flour should be white or pale cream. If it has a bluish tint, it means that weed seeds got into it during grinding.
It would be nice to taste the flour. If it is bitter, it means that it has been lying on the counter. Gives mold - damp.
On the packaging of a quality product, the name of the manufacturing company, as well as the grade and brand of flour, should be indicated. The numbers indicate the degree of whiteness. The norms of whiteness of flour are: at least 54.1 units for wheat of the highest grade, 36 for the 1st grade and at least 12 for the 2nd grade flour.
There is a possibility - check it for quality. Take a pinch of flour with clean, dry hands, rub between thumb and forefinger. Good flour will creak, raw flour will stick together.
Flour is the most important ingredient in pancake dough, because you can make pancakes without eggs, milk, and sugar, but this dish will not work without flour.
Interestingly, according to one recipe, you can bake completely different pancakes from each other if you use different flour.
Which flour to choose is a matter of taste, however, it is necessary to take into account some subtleties that beginner cooks do not always know about.
Wheat flour for pancakes: a culinary classic
For the preparation of pancakes, wheat flour is most often used, while the higher its grade, the better the pancakes turn out.
From the highest grade flour, even an inexperienced housewife will bake thin, porous, tender and very airy pancakes. How to choose flour in the store?
Try not to take products in plastic bags, because in such conditions the flour cannot breathe and quickly becomes moldy.
The ideal color of wheat flour is white or cream, and if the flour suddenly darkens, it means that it is damp and is not suitable for pancakes.
Of course, you should also look at the expiration date, making sure that the product is fresh. Good flour - pleasant to the taste, slightly sweet and tender, it is from such flour that you can make pancakes that taste amazing.
However, it should not be sticky in the mouth, as an excess of gluten will spoil the quality of the pancakes. And high-quality dry flour creaks between your fingers.
If it is too soft, loose and sticks to your hands - most likely, the flour is damp, the pancakes will come out of it thick and heavy. By the way, these rules are universal for choosing different flours.
Every housewife knows the simplest recipe for pancake dough - pour 1 glass of milk into 200 g of wheat flour and mix, rubbing the lumps.
Add 2 beaten eggs to the dough, 1 tbsp. l. sugar and salt on the tip of a knife. Knead the dough so that it looks like thick sour cream, and bake delicious pancakes.
Pancake flour and saving time
Pancake flour is a kind of semi-finished product, which is enough to dilute with water or milk to bake pancakes.
The composition of the pancake mixture includes wheat flour, egg powder, sugar, salt, milk powder and baking powder.
Many manufacturers use whole-ground flour for the pancake mixture - pancakes from it are especially tasty.
The composition of pancake flour can be different, depending on the manufacturer, but it can also be prepared at home.
To do this, take 1 tbsp for a glass of flour. l. powdered milk, 1½ tsp. baking powder, 1 tbsp. l. sugar and ½ tsp. soda.
It is better to store such flour in a tightly closed container and use it as needed, but when making pancakes, you will have to add eggs, if there is no egg powder in the composition.
The pancake mixture is suitable if there is no time to cook classic pancakes, because the traditional dough is still preferable for this dish.
Such capricious buckwheat flour
Buckwheat flour gives pancakes an unusual taste and a pleasant darkish color, but wheat flour must be added to it.
The fact is that there is no gluten in buckwheat and buckwheat dough breaks very easily, so pancakes can fall apart right in the pan.
If you do not want to add wheat flour, you should put more eggs and starch in the dough, otherwise it is difficult to bake even pancakes from it.
Good buckwheat flour has a buckwheat flavor, a gray-cream color, and a crumbly texture.
Try these easy pancakes. Mix 100 g of wheat and 150 g of buckwheat flour, 1 tsp. salt, 1 tbsp. l. sugar and mix well the flour mixture with 2 eggs.
Gradually, one spoon at a time, pour 500 ml of milk into the dough, trying not to form lumps.
The dough turns out to be watery, and at the very end pour 70 g of melted butter, and then let it brew for half an hour and bake pancakes in a dry pancake pan.
Very healthy oatmeal pancakes
Part oat flour gluten is included, so it is easier to bake pancakes from it - at least the dough will not tear.
Oatmeal pancakes, thin and beautiful, are rich in vitamins, minerals, trace elements and amino acids, so fans of a healthy lifestyle and everyone who wants to lose weight will appreciate this dish.
You can buy oatmeal at the store or cook it yourself by grinding ordinary oatmeal in a coffee grinder.
If you buy flour in a store, then make sure that it is crumbly, gray-cream in color and with a pleasant smell.
Oatmeal pancakes will surely please your loved ones. Mix 1½ cups sifted oatmeal with 1 tsp. sugar, 1½ tsp. baking powder and a pinch of salt.
In a separate bowl, beat 2 eggs, 1 cup milk and 2 tbsp. l. vegetable oil, and then pour the liquid part of the dough into the flour and mix well so that there are no lumps.
Bake pancakes in a small amount of oil or in a dry pan, and ready-made pancakes can be stuffed fruit filling, because fruits and dried fruits go well with oatmeal.
Rice flour for lacy pancakes
main feature rice flour- it is too starchy, but it does not contain gluten, so the dough can behave very capriciously.
These pancakes take a little longer to bake than wheat flour pancakes, but they are tasty, lacy, tender and a little crunchy.
An important rule to remember is that rice flour is not used with yeast, so pancake dough must be yeast-free.
Good rice flour does not smell of anything and has a sweetish taste, and if vinegar is splashed into a small amount of flour and citric acid, there should be no bubbles that indicate the presence of impurities in the product.
Very tasty sweet rice pancakes, which are prepared from 1 cup of rice flour, a pinch of salt and 1 tbsp. l. Sahara.
Add an egg and a glass of milk to this mixture, beat well, fry the pancakes until golden brown, and serve with honey and milk.
Corn flour for beautiful pancakes
Cornmeal is very healthy, but it is impossible to make pancakes from it without adding other types of flour, as they will tear due to the lack of gluten.
But if you mix cornmeal finely ground with wheat flour, you will get tender and beautiful pancakes of a yellow hue, however, they will be a bit dry, so it is recommended to lubricate them liberally with butter.
Fresh flour has a yellowish color, pleasant aroma and sweetish taste.
Coarse flour is usually brewed with boiling water or hot milk, let it brew, and then the dough is kneaded.
Try to cook corn pancakes in milk - they turn out to be very tender and appetizing.
Whisk 2 eggs and 3 tbsp. l. sugar, add 5 tbsp. l. corn and wheat flour and 2 tsp. baking powder.
Mix the dough well, pour in 375 ml of warm milk and 4 tbsp. l. vegetable oil.
Leave the dough for 30 minutes under a towel and fry the pancakes.
Diet pancakes made from rye flour
Rye flour is perfect for pancakes, because it contains a large amount of vitamins and minerals and does not form lumps when kneading the dough.
Rules for making pancakes rye flour do not differ from recipes with wheat flour, but this dish is considered more vitamin and suitable for diet food.
At the same time, the most wholesome flour- darker because it contains more bran.
Rye pancakes have a beautiful color, do not stick to the pan and are very tender.
However, it is better to verify this for yourself. Sift 200 g of rye and 50 g of wheat flour, mix with a pinch of salt, beat 2 eggs separately with ½ l of milk and replace the dough, gradually pouring the egg-milk mixture into the flour.
The dough should not be thick, and after the pancakes are ready, they can be decorated with berries and served with sour cream.
Pea pancakes - a novelty on your table
Pea flour pancakes have original taste and high nutritional value. Why not diversify your home diet with this dish?
Very tasty pancakes made from chickpea flour, but they have a peculiar piquant taste, which is more combined with vegetables and meat than with sweet fillings.
A nice feature of chickpea flour is that it has a subtle nutty flavor and does not absorb oil when frying pancakes.
To check the freshness of pea flour, you can trust your sense of smell - if you smell the flour moistened with water, you will clearly smell the smell of wet peas without any impurities.
Make pancakes from pea flour and surprise your household and guests, for sure they have never tried this dish.
The easiest way to prepare lean chickpea pancakes is from 160 g of flour, 500 ml of water, 100 ml of vegetable oil, salt and spices, such as ground rosemary.
The dough is very liquid, so leave it overnight in the refrigerator so that the flour swells.
For breakfast, you can bake delicious thin pancakes, which are best eaten hot, because they become less tasty when cooled.
