Pancakes without milk

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 220, total fat 8 G., saturated fats 4 G., proteins 5 G., carbohydrates 32 G., fiber 1 G., cholesterol 62 mg, sodium 189 mg, sugar 7 G.

If you're out of milk on Sunday morning, don't panic: delicious pancakes await! These pancakes are so fluffy and delicious that they're indistinguishable from classic milk or kefir pancakes. The secret ingredient is orange juice, which is added to the water. Its light citrus flavor complements the vanilla nicely, and its acidity helps activate the baking soda. Beating egg whites separately will also help make the pancakes fluffy. Fold them into the batter carefully to ensure airiness and prevent premature collapse.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup orange juice
4 tbsp unsalted butter, melted
1 tsp vanilla extract
2 large eggs, separate the yolks from the whites
2 cups premium flour
1/4 cup sugar
2 tsp baking powder
1 teaspoon coarse salt
0.5 tsp of soda

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, Orange juice

Cooking the dish according to the recipe:

Preheat oven to 95°C.
In a medium bowl, combine the orange juice, butter, vanilla extract, egg yolks, and 3/4 cup room temperature water. In a larger bowl, combine the flour, sugar, baking powder, salt, and baking soda. Mix the wet mixture into the dry mixture just until fully incorporated; do not beat.

In a separate large bowl, beat the egg whites with a mixer until stiff peaks form. Add the egg whites to the batter and gently fold them in, being careful not to deflate the mixture.
Heat a large nonstick skillet over medium heat. Spray the skillet with cooking spray, then add about 1/4 cup of batter. If you can fit two pancakes at a time, cook two at a time, but don't overcrowd the skillet, or they will take longer to cook and be harder to flip. Cook until bubbles appear on the surface of the pancakes, about 2 minutes.
Flip and cook until done, another 1-2 minutes. Transfer to a baking sheet and keep warm in the oven. Fry all the paneiki in the same way.

Note

Orange juice adds great flavor and helps the starter a bit, but if you don't have it, you can substitute water.

Categories:

recipe / Calorie content of prepared meals / Mixer / Breakfast / Draniki and pancakes with savory filling / Desserts / / Food Network - recipes

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