Beer pancakes (unbelievably delicious)
Description
Homemade treats for tea. Beer pancakes are soft and delicate in flavor. You won't taste any bitterness from the beer in the baked pancakes! Choose beer to your taste, but preferably light, as dark beer might add a slight bitterness. Be sure to let the batter "rest" for 10–15 minutes so the gluten activates—this will prevent the pancakes from tearing when flipping. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. Open the beer and measure the required amount. Sift the flour through a sieve.
- 2
Step 2
Break the chicken eggs into a deep container: a salad bowl or a bowl, add salt to it, and whisk with a whisk for 2-3 minutes. You can also add other spices and seasonings to the batter.
- 3
Step 3
Pour in the beer and blend again for 1-2 minutes. It is important to mix the beaten eggs with the liquid until it becomes uniform.
- 4
Step 4
Gradually add the premium wheat flour in parts and mix with a whisk, but do not beat. If you beat the mixture, lumps will form, and your pancakes will have lumps! Let the pancake batter rest for 15 minutes at room temperature—this activates the gluten and prevents the pancakes from tearing during cooking. Pour in the vegetable oil and stir.
- 5
Step 5
Heat the skillet and grease it with oil for the first time. Using a ladle, pour a small amount of batter onto the skillet, spread it evenly across the bottom, and fry the pancake for 1-2 minutes over high heat. Then reduce the heat to medium so the edges of the pancakes don't dry out.
- 6
Step 6
Flip the pancake to the other side using a silicone spatula and cook for another minute. Transfer to a plate.
- 7
Step 7
In this way, bake the remaining pancakes from the leftover batter, lightly greasing the pan with oil each time.
- 8
Step 8
Place the golden pancakes on a plate and serve them hot with sour cream, garlic sauce, and various savory fillings. Enjoy your meal!