How to make dough for pancakes without lumps? Pancakes without lumps recipe.

I remember that in my youth I really wanted to learn how to skillfully bake pancakes. But for some reason, treacherous flour lumps formed in the dough, and the pancakes themselves were constantly torn when I tried to turn them over in a pan, which upset me a lot. Over time, the skill of turning pancakes without compromising their integrity came by itself - it turned out that this was a matter of technique and training. And to his surprise, he came up with an easy way to plant lump free pancake dough I use this method all the time. With great pleasure I will tell these little tricks and secrets to young hostesses who, like me once, are learning and gaining experience.
How to make dough without lumps for pancakes and please your loved ones with delicious homemade cakes.

Pancakes with milk

Recipe

You will need:
- eggs - 2 pieces

Sugar - a quarter cup

Flour - about 1 cup

Milk - 2 cups

Salt - a little

Oil grows. - A little

I gave an approximate number of products, in practice I usually do everything by eye, achieving the dough density I need. In the recipe pancake dough - milk, but in principle, you can start it on water or dilute milk with water.

Cooking order:

We sift the flour.
Important: this must be done so that the dough rises well during baking, and the pancakes are fluffy.

- Mix eggs and sugar and beat until foamy, add salt and beat again.

- Pour the eggs with sugar and salt into the sifted flour. Gradually, in small portions, pour milk into the flour, stirring well.


Important: this is precisely the “secret” of obtaining a homogeneous, without lumps, pancake dough. After all, you can do the opposite - pour flour into the liquid part of the dough, but then, as a rule, unpleasant flour lumps are formed, which are very difficult to stir. Therefore, pour a little milk (or water) into the flour with eggs, mix thoroughly, first we get a thick dough, then add more milk and stir again. We do this until we get the consistency of the dough we need - such that it easily spreads over the pan, but it is not too liquid.

- Add a little oil (vegetable) to the dough and mix well again.

Important: this technique can be called another little secret of baking pancakes. Adding oil allows you to practically not lubricate the pan during baking, except perhaps once - at the very beginning.

We bake a pancake, pouring a portion of batter onto a hot frying pan with a scoop, so that the dough spreads over its entire area. Flip the pancake when it's browned on the bottom.

Important: when pouring the dough into the pan, hold it in an inclined position and wiggle it a little from side to side. It is convenient to use a frying pan with a handle. If, nevertheless, a “hole” turned out in the pancake, you can drop more dough on this place. It is good to turn the pancakes with a special spatula: first, we pry the pancake from all sides along the edges, then slip the spatula under it to the middle and quickly turn the product over.

We put each baked pancake on a dish and grease it with melted butter with a cooking brush or simply run a piece of butter over it, which will melt from hot baking.

We serve ready-made pancakes on the table in a stack on a dish or folding them into triangles. Do not forget to put jam, sour cream, condensed milk or honey to them.

Well, here I am sharing some tricks with you. pancake baking that I learned from my own experience. I wish you good luck in mastering this simple but useful science! And often feed your loved ones hot ruddy pancakes! Bon appetit!

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!

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. To bake pancakes, you need: a frying pan (it is desirable that it be cast iron or Teflon), a spatula for turning over, a large dish (or a round tray), on which ready-made pancakes can be stacked. And to prepare the dough for pancakes, the following mandatory 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.

Not all children like semolina, but it is useful for human growth and development. It is no coincidence that it is offered to babies from a bottle and prepared in kindergarten. At home, you can cook porridge no worse. It is ideal for breakfast, on its basis you can make delicious desserts - pudding, panna cotta, mannik. It is important to observe the ratio of cereals and milk, as well as how long to cook porridge, so that the consistency is perfect, without lumps. Learn the secrets of preparing a delicious dish the right way.

How to cook thick semolina porridge

• Time: 10 minutes.
• Servings: 1 person.
• Difficulty: medium.

The classic simple dish can be used as a base for desserts. Serve porridge with fresh berries, dried fruits, butter.

Ingredients:

• milk - a glass;
• semolina - 3 tbsp. l.;
• salt - a pinch;
• sugar - 1 tsp;
• butter - 10 g.

Cooking method:

1. Pour milk into a saucepan, bring to a boil, salt, add sugar.
2. Pour the cereal in a thin stream, stirring constantly to prevent the dish from burning.
3. Cook for 5 minutes until puffy, stirring constantly.
4. Add oil, mix, let it brew.

Recipe for liquid semolina porridge

• Time: 10 minutes.
• Servings: 1 person.
• Difficulty: medium.

To get a liquid dish, you need to observe the proportions of semolina porridge: take a tablespoon of cereal for a glass of milk. In a slightly cooled dish, add honey, jam, jam or jam to taste. Children can not fill the porridge with oil.

Ingredients:

• milk - a glass;
• semolina - 1 tbsp;
• sugar - 15 g;
• salt - a pinch.

Cooking method:

1. Mix cereals with sugar, salt, pour cold milk. Leave for five minutes.
2. Stir, put on low heat until boiling, reduce heat to a minimum, cook for 2 minutes, stirring constantly.
3. Cool, season with jam.

Dish without lumps

• Time: 20 minutes.
• Servings: 2 persons.
• Difficulty: medium.

To make porridge without lumps, milk must be mixed with water. Constant stirring of the dish during cooking will also help to achieve a uniform, thin consistency of the dish. The calorie content of this breakfast will be only 78 kcal per 100 g.

Ingredients:

• semolina - 40 g;
• water - 170 ml;
• milk - 220 ml;
• salt - a pinch;
• sugar - 15 g.

Cooking method step by step:

1. Combine water and milk in a saucepan, bring to a boil.
2. Pour the cereal through a sieve into the liquid, constantly stirring with a whisk.
3. Salt, cook for 2 minutes, sweeten, mix.
4. Cover the pan with a lid, warm with a towel, serve after 10 minutes.

• Time: 20 minutes.
• Servings: 2 persons.
• Difficulty: medium.

If you add a chicken egg to the semolina, then the porridge will turn out to be lush, tender with a slightly unusual taste.

Ingredients:

• eggs - 1 pc.;
• semolina - 35 g;
• sugar - 8 g;
• water - 100 ml;
• milk - 150 ml;
• salt - 2 pinches;
• vanilla sugar - 2 g.

Cooking method:

1. Pour milk into a saucepan, bring to a boil.
2. Pour semolina into water, salt, add in a thin stream into milk, stirring constantly.
3. Cook over low heat for 2 minutes, close the lid, cover with a towel.
4. After 5 minutes, stir in the pounded yolk with sugar, whipped egg white until foamy.

• Time: 10 minutes.
• Servings: 4 persons.
• Difficulty: medium.

To make porridge like in kindergarten, you need to use the advice of experienced professionals. Semolina will turn out appetizing, tender, without lumps. It can be eaten hot or cold with your favorite toppings. It is optimal to flavor it with butter, fruit, chocolate.

Ingredients:

• milk - 1 l;
• semolina - 6 tablespoons;
• salt - a pinch;
• sugar - 2 tbsp. l.;
• butter - 20 g.

Cooking method:

1. Pour a glass of milk, send the rest to a saucepan for boiling.
2. Reduce the heat to a minimum, dilute the cereal with cold milk, pour into the hot liquid in a thin stream.
3. Stir until the porridge boils, cook for 5 minutes, salt, sweeten.
4. Simmer for half a minute, remove from heat.
5. Season with butter.

Recipe in a slow cooker

• Time: half an hour.
• Servings: 6 persons.
• Difficulty: easy.

A dish cooked in a slow cooker will turn out tender, with a creamy taste, without lumps. The advantage of using a kitchen appliance is the absence of lumps, the need for constant stirring of the cereal while it is poured into the liquid.

Ingredients:

• semolina - a glass;
• milk - 4 cups;
• water - 2 glasses;
• butter - 60 g.

Cooking method:

1. Pour milk, water into the bowl, put half the butter, pour in the cereal.
2. Salt, put sugar, mix.
3. Set the mode "Porridge" or "Pilaf", cook for 25 minutes.
4. Season with oil.

Powdered milk dish

• Time: 15 minutes.
• Servings: 6 persons.
• Difficulty: medium.

If there is no fresh milk in the house, but you need to quickly cook porridge, its dry version will come to the rescue. A dish prepared in this way will not turn out quite tender, but its taste will not change. Serve it better with raisins, raspberry jam, honey.

Ingredients:

• water - liter;
• dry milk - 10 tbsp. l.;
• semolina - half a glass;
• sugar - 1 tbsp. l.;
• salt - ½ tsp

Cooking method:

1. Heat water to 40 degrees, add milk powder, stirring gradually.
2. Put on fire, add salt, sugar, pour semolina in a thin stream.
3. Reduce heat to low, cook, stirring constantly for 10 minutes.

Video

In spring, everyone wants change. And this is despite the fact that the fur coats have not yet been put away in the closet, and the street is full of snow. But the approach of heat is already literally in the air. And everyone wants to be like him. This is especially true for women. They really want a change in the spring. Some go for a new dress, others change their hairstyle, others make an appointment with cosmetologists and plastic surgeons. Today there is even a rating of operations that ladies most often do in the spring. About what procedures are included in it, and what they give to women, AiF.ru told plastic surgeon Yuri Kachina.

1. Facelift or circular facelift. It's always a trend. More than anything, women care about their wrinkles. After trying dozens of creams and throwing a lot of money at beauticians, sooner or later, they decide to make an appointment with a plastic surgeon. Facelift is a surgical intervention during which the correction and improvement of various areas of the face oval takes place. This operation has its pros and cons. The advantages, of course, include a quick rejuvenation effect, a clearer oval of the face, the disappearance of folds, wrinkles, sagging skin, the appearance of an open and expressive look. The disadvantages of this operation are - without a doubt, a temporary effect (several years), a long postoperative swelling of the face (2-3 weeks) and prolonged bruising. The recommended age for such an operation is 40-65 years.

2. Mammoplasty. For many years it has been in the TOP-3 of the most popular plastic surgeries. Moreover, according to this procedure, there is a very wide range of prices - from the lowest to incredibly high. But I can say that in our country, most surgeons perform mammoplasty at a fairly high level and are in no way inferior to Western ones, so even with a relatively low price, you will most likely be operated on by a good doctor. There are several types of mammoplasty: augmentation (enlargement), mastopexy (breast lift), reduction (breast reduction) and correction of the nipple-areolar complex. Breast augmentation (the most popular type) is carried out by arthroplasty. In this area, surgery over the past 10 years has made a significant step forward, largely due to "Hollywood" techniques. Modern operations do not leave scars, and the recovery period is quick and fairly painless. The breast is often impossible to distinguish from the real one.

3. Removal of Bish's lumps. It is also, surprisingly, a popular operation and quite young in age of patients. During the operation, fat lumps are removed, located in the space of the cheek between the masticatory muscle and the zygomatic arch. Due to this, the oval of the face is adjusted, the cheekbones are emphasized. Yes, the operation has gained great popularity in the last few years, when the fashion for well-defined cheekbones has increased significantly. The operation is simple, takes a little time and is done under local anesthesia. Officially, the recovery period lasts 14 days, but you can return to your usual way of life in almost a week. The surgeon will definitely give recommendations and prescribe some medications. All this will speed up the recovery process.

4. Abdominoplasty. Surgical intervention, the purpose of which is to restore the aesthetic proportions of the abdomen. Complicated and painful, but incredibly effective operation. As practice shows, only a small number of people manage to remove the stomach with the help of sports and diets. And if you still manage to lose weight, then sagging skin appears, which you want to get rid of. Also, women often resort to abdominoplasty after childbirth. And often it is combined with liposuction. During the operation, subcutaneous fat is removed, the skin is excised, and the stretched abdominal muscles are strengthened and connected. According to the degree of intervention, abdominoplasty is divided into: standard, medium, mini and endoscopic. The hardest one is the standard one. It is performed under general anesthesia. The rehabilitation period is several weeks, during which you must strictly follow the recommendations of the surgeon. Personally, I find it important in this operation to make a very, very low scar that can be hidden in a bikini.

5. Non-surgical facial plastic surgery. Biorevitalization. In fact, there are many non-surgical methods. But in recent months, biorevitalization has become a real trend. Indeed, it is one of the most effective rejuvenation procedures. This procedure slows down the aging process, restores skin elasticity and healthy color, and also smoothes scars and removes stretch marks. It is performed by two methods - injection (using hyaluronic acid) and hardware (using a laser and a special gel). The advantage of this procedure is a long-term effect - after 10-14 days, the skin begins to produce its own hyaluronic acid, the skin is renewed and, accordingly, rejuvenated. It is not recommended to do before 35 years. The procedure also has a number of contraindications. It is necessary to get a detailed consultation of a cosmetologist.