Thin pancakes on beer are soft and literally melt in your mouth. The whole secret is in the right test. It is interesting that beer is not felt in these pancakes, but only makes the dough airy and not too dense due to carbon dioxide. During the roasting process, the alcohol evaporates, so the dish comes out alcohol-free. If you choose the right filling, for example, red caviar or meat, pancakes will be an excellent snack for vodka.
beer selection
Unfiltered light beer proved to be the best in pancakes, but you can take any, even dark. I advise you to avoid the most budgetary brands, as they can give an unpleasant aftertaste or aroma, otherwise there are no restrictions.
It is important to open the bottle before adding the drink to the flour so that the beer stays carbonated.
Beer Pancake Recipe
Ingredients:
- wheat flour – 1 cup;
- chicken eggs – 3 pieces;
- milk – 100 ml;
- beer – 1 glass;
- refined vegetable oil – 3 tablespoons;
- sugar – 1-2 tablespoons;
- salt – to taste;
- greens (parsley or dill) – 30 g (optional);
- butter – 50 g (for lubricating ready-made pancakes);
- filling (mushrooms, meat, liver, fish, caviar) – optional.
The milk should be fresh and preferably warm, but not hot. Add chicken eggs only at room temperature. The vegetable oil will keep the pancakes from sticking to the pan during frying.
The amount of sugar and salt depends on what kind of pancakes are needed: sweet dessert (2 tablespoons), neutral (1 tablespoon) or salty for a snack (you can do it without sugar at all).
To make green pancakes with beer, you need to add fresh chopped herbs to the composition. The taste becomes richer and more interesting, it turns out a good snack with vodka.
Technology of preparation
1. Sift the flour through a strainer to saturate with air – the dough rises faster and will spread better in the pan during frying.
2. Pour in beer and a third of a glass of milk. Add sugar and salt to taste.
3. Stir the dough with a whisk until smooth. Beating the eggs, stirring again, then filtering through a kitchen sieve to remove any lumps is the secret to making pancakes. Pour in vegetable oil, mix.
The dough should come out thin, that’s fine.
Add dill or parsley, if desired, and stir again.
4. Leave the dough for 15-30 minutes at room temperature.
5. Heat a clean, dry skillet (when bringing your hand close to the surface, a high temperature should be felt).
For making pancakes with beer, a cast iron with a thick bottom or a non-stick frying pan with a diameter of 24 cm is ideal.
6. At each entry, pour the dough with a ladle into the center of the pan and gently distribute over the entire surface to form a circle.
7. As soon as the top layer of the pancakes has set (usually 15-20 seconds), the piece can be turned over with a spatula and fried for about the same amount of time on the back side.
Taste the first pancake. Add more salt or sugar to the dough if necessary. Also at this stage, you can add greens.
8. Grease with butter while still warm pancakes on beer. The dish is ready.
9. To prepare a delicious snack with vodka, it is better to make filled pancakes. To do this, grind the ready-made (boiled or fried) and always cold filling with a blender (except for caviar). The filling should be slightly damp, if necessary, you can add vegetable oil.
10. Grease the pancakes on the beer with the filling (make the layer thickness at your discretion) and roll them into rolls. For a beautiful presentation, each pancake can be cut into “rolls” 1,5-2 cm wide.
