Scalded dough pancakes

I used this easy recipe for scalded dough pancakes a few times already, with several different flours, and it always work quite well, so here goes.

Ingredients, in order of appearance:

Eggs 2
Salt half teaspoon
Sugar 1 tablespoon
Milk 250 ml (1 cup)
Flour 250 ml (1 cup)
Baking powder 1 tablespoon
Boiling water 120 ml (half a cup)
3 tablespoons of oil

Beat eggs with a whisk of fork, add sugar and salt, beat, add milk, beat, add flour and baking powder, beat till smooth, add boiling water, beat, add oil, beat.

Let stand for 20 minutes or so.

The dough will be liquid, that’s normal.

Heat a pan (or two or three) well, spray with oil or wipe with kitchen towel with a bit of oil on it. I generally find it’s enough to do it once.

Figure out the amount of dough needed for your pan to have a thin pancake. It takes very little time, literally a few second on each side. Mix the dough a bit every time you go in with the spoon or what have you, I found that some flours tend to sink to the bottom.

That’s all there is to it.

Enjoy!

Pancakes-2: Got it right :)

Last time I wrote about pancakes, I was complaining abut how I couldn't find kefir here. Since then I discovered the food court of El Corte Inglés. I don't know why I didn't check it out earlier, I guess I have a blind spot for basement departments.

Point is, they do have kefir. They have a good range of products from the Pastoret company and kefir is one of them.

So, here is another recipe and another set of pictures. As you can (hopefully) see, they are thick, fluffy, uniform in texture and have a very mild flavor, so can be used with both sweet and savory toppings. (Our older son prefers sweet, and the younger one savory).

Because of the way they rise and then keep their volume, the amount I end up making is always high, but they go really fast, there is so much air in them.

pancakes

There is a lot of recipes for pancakes around, and I experiment periodically, though I still can't recreate the taste and general feel of the thick pancakes ("оладьи") of my childhood. I suspect it is mostly due to the fact that dairy products are different everywhere, and some of the stuff readily available in Russia ("кефир", for example) is not so readily, and sometimes not at all available where I live.