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Pancakes with condensed milk

Pancakes with condensed milk


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Put the milk in a bowl. Add sugar, condensed milk and vanilla, then mix well with polenta.

Gradually add the flour until the composition thickens, still remaining soft enough to flow. We take one polish at a time and bake it in a Teflon pan, over high heat, stirring the pan so that the composition flows evenly to the edges. When the pancake is baked, we take it from the edge and turn it upside down, to bake on the other side as well.

Careful! It bakes very fast!


Make the dough from warm water, yeast, salt and flour and mix well to dissolve. The amount of flour or water may vary, depending on the type of flour used, but the dough should be thicker than that for pancakes. Leave to rise / ferment for another 30 minutes
covered, instead of isolated from drafts.

In a saucepan put the condensed milk, the starch, stirring constantly and adding the milk lightly, to incorporate the ingredients and bring to a boil over low heat.

At the end, add the flower water and the vanilla bean, if you want a stronger aroma.

Crush the pistachio in a bag with a wooden twister, not too much, so that it remains uneven pieces and set aside.

Cool the cream, but not completely, cover with a foil, not to harden and set aside.

After 30 minutes, after the composition has risen, take a polish from it and bake in a Teflon pan greased with butter, a round pancake, not too big, with a maximum diameter of 8-9 cm. Careful! You don't brown them, you bake them
on both sides slightly, strengthen and tie the pancake to keep it elastic and soft. Set the pancakes aside and be sure to fill them as soon as you bake them. Glue the edges up to half, and in the formed cone put cream with a teaspoon as small as possible, so that you can fill it well, then sprinkle pistachios at the free end. You can sprinkle the cones with sugar syrup, for those who want sweeter.

Put the dough in the pan a little and spread it lightly with the polish, so that it has a uniform surface and thickness about the same. quickly turn the pancakes to one side after the dough has hardened. When you set them aside, cover them with a clean, wet towel to keep them warm until you stick them and fill them. Add the flower water to the cream at the end to keep it smelling strong.


Tips on cooking pancakes on milk

  • All components are better to take it out of the fridge (eggs, milk).
  • Experienced hostess flour always advised to sift.
  • To avoid sticking to pancakes directly to the tray added dough, sunflower or melted butter. If the pan, then soak it in oil only for the first few pancakes.
  • Knead the pancake dough better move quickly or a blender, if not handy, it is better to use a simple wooden spoon. Knead the dough is necessary to completely remove lumps.
  • The consistency of the pancake dough should be very sparse, because the structure of the dough guilty culprit, which erupts pancakes. To remedy this, add a few tablespoons of flour and knead it well to remove lumps.
  • The plate is better to use an iron or a bumper covered with Teflon and special low, the so-called pancake pan.

"Three glasses" pancakes - the thinnest!

These pancakes are very thin and with crisp edges. In addition, they are served with a special filling! The recipe is simple: the taste of the pancakes depends on the cream for the cream (which you can replace with milk and butter) and how long the dough will rest. The pancakes are served hot, and after they have cooled (the edges are no longer crispy) you can fill them with fried bananas.

INGREDIENTS (ROOM TEMPERATURE & # 8211 FOR 18-20 PANCAKES):

& # 8211 5 gr vanilla sugar (1 teaspoon)

& # 8211 3 gr salt (1/2 teaspoon)

& # 8211 300 gr of milk 1.5% (1 glass 300 ml)

& # 8211 300 gr of whipped cream (1 glass)

Additional:

METHOD OF PREPARATION:

1. Break the eggs into a large bowl, add sugar, vanilla sugar and salt, then beat the ingredients well.

2. Pour the milk, stirring constantly with the whisk.

3. Stir in the flour and mix well until all the lumps disappear.

Advice. You can first pour half the amount of milk, add the flour, mix well, then pour the remaining milk. This will make it easier to get a homogeneous dough.

4. Add the whipped cream and mix.

Advice. Instead of whipped cream, use skim milk and about 70 grams of melted butter.

5. At the end, pour the oil and mix the dough once more. Cover the bowl and leave the dough at room temperature for 30 minutes or in the refrigerator for 1 hour or overnight.

Advice. The more liquid the dough, the thinner the pancakes will be, but by no means the consistency of the water.

6. Heat the pan with a thick bottom and grease it with a little oil, if necessary.

7. Pour 1 pinch of dough (mix the dough well each time) and bake the pancakes until golden brown on both sides (less than 1 minute on each side).

Advice. If the pancakes are thick enough though the dough is thin, then take a smaller amount in polish. If you prefer lace pancakes, then heat the pan to maximum.

8. Peel the bananas, cut them in half, then lengthwise again.

9. Melt a piece of butter and fry the bananas on both sides until the crust forms.

Advice. You can optionally add a little sugar to the pan.

10. Fill the pancakes with bananas and form sachets, which you sprinkle with honey or condensed milk.


Pancakes with condensed and sweetened milk

It's been almost two years since I've been playing with DeLatte condensed and sweetened milk. Periodically, I can offer you a recipe that I liked, that came out (being an area not researched by me enough, in the process of creation there are also products that are not good for anything and that pass them to & # 8222waste & # 8221 before resuming the process). Today I have some American-style pancakes for you, without baking powder and without sugar other than milk (which is enough, I tell you this with all responsibility). These pancakes are, in my opinion, a dessert rather than a breakfast (through American movies they always appear at breakfast). Here they are:

This is milk. You can order it from here.

For eight pancakes I mixed two egg yolks with 100 milliliters of milk and 20 milliliters of olive oil.

I whipped two egg whites with a pinch of salt.

I sifted 2 tablespoons of flour (type 480), ie 60 grams. I incorporated it into the yolk cream. I incorporated the egg white foam in the yolk cream + flour + milk. Not with the goal, not to break the structure of the egg white foam too much.

I put a pan on the fire (non-stick) and I put the dough in it, with the spoon. One tablespoon for each pancake. It is important that the pan is not too hot and it is important that you do not hold the pancakes too long before turning them over. I recommend you bake one and time the baking time on each side, it will be easier with the others. The difference between a good pancake and a burnt one is 4-5 seconds.

Because they have milk that contains a lot of sugar in the composition, the pancakes color more intensely. You don't have to worry about that. The burned ones are black. I know for sure, I burned three until I got the right time / temperature combination.

I matched them with berry jam, sour, and fragrant rose jam.


Fresh pancakes with whipped milk

Do you want to know the secret of some tender pancakes? We present you a special recipe for tender pancakes, with various fillings: jam, cheese, chocolate or anything else you have around the house.

Ingredients tender pancakes
-a glass of whipped milk, sana or yogurt
-1 or
-2 tablespoons oil
-2 tablespoons sugar
-1 cup of flour
-a pinch of salt
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 vanilla essence

How to prepare tender pancakes
Take two large bowls. In a bowl put the dry mixture: flour, salt, baking powder and baking soda.
In the other mix the whipped milk, sugar, egg, oil and vanilla. Pour the liquid mixture over the flour. Chew well so that it does not remain lumpy. Let it rest for 20-30 minutes.
Heat a frying pan and put it either with a spoon or with the polish from the dough and make the pancakes as big as we want.
The fillings can vary: jam, cheese, chocolate, etc.


Pancakes with boiled condensed milk and bananas

Add 170 g of flour and 1/4 tablespoon of salt, mix well with the dough.

Bake thin pancakes on a heated skillet on both sides.

Pancakes with pile and cold.

The banana is peeled. Lubricate pancakes with condensed milk and put the banana.

Narrow the roll and cut into portions.

Put a bowl and sprinkle with powdered sugar.

Pancakes with boiled condensed milk and a banana are ready. It can be served at the table.


How to prepare condensed milk in 5 minutes

For each measure of powdered milk used, add 1/2 measure of powdered sugar and 1/2 measure of heated water (bring to a boil and cool for 3-4 minutes).
For example, if you use a cup of tea to measure, you will add a cup of powdered milk, 1/2 cup of water and 1/2 cup of powdered sugar. Also, add a tablespoon of butter for each cup of powdered milk used. It gives a creamier and fatter consistency to the condensed milk.
Put all the ingredients in a blender and mix for 3-4 minutes, and the condensed milk will be ready to use. If you have done too much, you can keep it in covered jars for 1-2 months maximum.

✽ When cooking with condensed milk, keep in mind that it already contains a considerable amount of sugar, so your sweets most likely do not need a surplus.


Pancakes with condensed milk - Recipes

Fancy a delicious dessert, but do you want it to be special? Then we suggest you try soy milk pancakes, which are fasting and will give your dessert a new and special taste. It is quick to prepare and can be served with chocolate, fruit or jam of your choice.


Video: Pancakes with condensed milk in the oven very tasty and tender (May 2022).