Pancakes - a favourite Russian national dish, it is possible to make less high-calorie if in the recipe to use the minimum quantity of oil, and to fry at all without it. Such pancakes turn out lighter, dense, but, nevertheless, don't lose the gustatory qualities.
Whether it is possible to fry without oil?
Modern frying pans allow to cook food in general without use of cooking fats. Ware with non-stick teflon or ceramic coating on allows food to burn, quickly heats up and cools down, is easily cleaned and at competent operation serves for many years.
You shouldn't choose the cheapest frying pans with non-stick coating. As a rule, they very quickly become useless.
The simplest recipe of pancakes without oil
For preparation of 6 pancakes it will be required to you: - 1 egg; - 150 grams of milk (it is possible to take turned sour); - 0.5 teaspoons of sugar; - 0.5 teaspoons of salt; - 100 grams of boiled water; - 2-3 tablespoons of sunflower oil (for mixing of the test); - flour (on consistence). Shake up egg in a deep bowl. Add sugar and salt, well mix. Then in turn add milk and boiled water to mix, stir a nimbus to a uniform state. If desired it is possible not to mix water and milk, and at once to take 250 grams of milk. However boiled water does paste custard therefore pancakes as a result turn out lacy. After addition in dough of liquids it is necessary to fill flour. It is difficult to specify at once how many it is required: the exact amount of necessary flour depends on the size of the egg which formed a basis for the test. For a start fill 3 tablespoons with the hill, carefully mix. Look how the received dough flows down from a spoon. If it on consistence probably on very liquid sour cream, so more flour isn't necessary. If it turned out thinnish – add still. Further in dough it is necessary to pour in 2-3 spoons of sunflower oil and to stir everything within 3 minutes. In principle, it is possible not to add oil to dough at all, in a teflon frying pan it will all the same well be roasted. However at you not pancakes, but flat cakes will turn out any more.
Remember that pancake dough can't be stored. Start frying right after its preparation.
Put a clean dry frying pan on fire. Temperature of frying can vary depending on a frying pan. So, the frying pan with a thick bottom is well calcinated and allows to fry pancakes on fire above the average. At the same time they prepare very quickly. On the contrary, cheaper thin frying pans heat up slowly therefore at strong fire pancake burns outside and isn't baked thoroughly inside. That is why thin frying pans allow to bake pancakes slowly and on small fire. Oil on a frying pan shouldn't be poured. When it enough gets warm, scoop a little less than 1 serving spoon of the test and slowly, inclining a frying pan under different corners, pour out on a ware bottom. The correct pancake completely closes a frying pan bottom. In 30-60 seconds when edges of pancake are reddened, carefully turn it on other party. As a rule, on other party, pancake is fried quicker. When frying pancakes it is very important to use plastic or wooden rakes as metal can scratch non-stick coating of a frying pan.