Unrealistically delicious pancakes made with beer and kefir. Beer pancakes without milk Beer pancakes are thin

Step-by-step recipes for beer pancakes with mayonnaise, milk, cheese and dill, kefir

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

7 gr.

Carbohydrates

168 kcal.

Option 1: Classic pancakes with beer and milk

If the pancakes don’t turn out well, the dough is lumpy, the cakes are thick and rubbery, then we move away from the classic recipes and cook with beer. This drink is ideal for an old Russian dish. Beer pancakes turn out thin and delicate, they don’t tear, they come out of the pan perfectly and don’t smell of alcohol at all. Any housewife can prepare this miracle if you follow the given recipe exactly.

Ingredients

• 2 eggs;
• 250 g milk;
• 250 g beer;
• 140 g flour;
• 2 spoons of sugar;
• 2 tablespoons of oil;
• 0.3 tsp. salt.

Step-by-step recipe for classic beer pancakes

You can simply mix all the ingredients and beat, but it is better to prepare the dough in the right way, this will have a positive effect on the consistency and quality of the pancakes. We start with eggs, break them into dough, and add salt. We also immediately add sugar. Beat with a whisk.

Add a cup of milk to the eggs and immediately add flour. If there are no scales, then we simply take a full glass with a slide. Combine and beat, the mass will be slightly thick, it would make excellent pancakes, but we move on.

Pour a glass of foamy beer, dilute the prepared dough and immediately add a couple of tablespoons of lean sunflower oil. Stir and the dough is ready. Grease the frying pan and let it warm up.

Usually the dough is scooped up and poured into a frying pan using a ladle. We take a ladle, scoop it up, the amount of mass depends on the desired thickness of the pancake. Even thin pancakes are excellent from this beer dough. We send the mass to the frying pan, distribute it and simply fry on both sides.

As soon as the first pancake is baked, immediately transfer it and pour in the next ladle of dough. We also quickly shake the frying pan, leveling the mass into a flat cake, and fry until golden brown. Grease the finished pancakes with oil.

There is no need to be afraid of the aroma of beer or the taste of alcohol. You can feel them in the dough, but after frying it all disappears, and not even a small hint of the unusual ingredient remains in the pancakes.

Option 2: Quick recipe for beer pancakes without milk

If there is no milk or other similar products, then you can make the dough using just beer and eggs. We will get thin and delicate pancakes. They are great for stuffing, soak well in butter, and go well with meat products, caviar and lard.

Ingredients

• 1 tbsp. l. Sahara;
• 2 tablespoons of oil;
• 350 ml of fresh beer;
• two eggs;
• 150 grams of flour;
• salt to taste.

How to quickly cook pancakes with beer

Usually pancakes are cooked with eggs. Break them into a bowl, mix with sugar and be sure to add salt. If this ingredient is not added, we will get a bland and not very tasty dough. Shake with a whisk or take a mixer.

Pour beer into the eggs and add flour. Often it is sifted directly into a common bowl, which simplifies and reduces cooking time. If the flour is not sifted, lumps will appear in the mixture. Whisk everything together.

Sunflower oil is usually used for pancake dough, but if desired, melt a piece of butter, add and stir one last time.

We take a ladle of beer dough and put it in a frying pan (warm it up in advance, lightly grease it). Slowly pour and rock until you get a smooth and round pancake. Cook over high heat until lightly browned, then turn over and cook on the other side.

Even the first pancake will not be lumpy if you use a high-quality and well-heated frying pan. If the dough still sticks and nothing helps, then it is recommended to heat a kilogram of salt in a dry frying pan, then wipe dry with a soft cloth.

Option 3: Beer pancakes with kefir “Unrealistically delicious”

There are a lot of pancake recipes (including those made with beer), but the most successful dough is made with fermented milk products. Usually this is the familiar kefir. But everything works out great with yogurt too. The fat content of the products does not matter. We take the simplest white flour of the highest grade; for the dough we use butter or vegetable oil.

Ingredients

• 250 ml kefir;
• 250 ml of foamy beer;
• 2 eggs;
• a glass with a heap of flour;
• spoon of sugar;
• 4 tablespoons butter (melt butter);
• salt to taste.

How to cook

Mix broken eggs and kefir with sugar, salt, and immediately add butter. If you use butter, melt it first, but it is advisable not to overheat it. Whip it all up. We take a whisk or do it with a fork; you can use an electric mixer to simplify the process.

Add flour to the kefir mass and beat again. We measure out a full glass of beer and add it at the last stage. Stir the pancake dough, let it sit for at least ten minutes, it’s better to leave it for half an hour. During this time, the gluten in the flour will have time to swell, the pancakes will not tear, and the overall taste will improve.

Be sure to stir the resting dough and scoop it up with a ladle. The frying pan should be warmed up by this point. The first time we make sure to lubricate it. Pour the dough, make thin pancakes, fry until golden brown, then stuff them or simply grease them with butter.

Even in the dough for savory pancakes you need to add granulated sugar. This ingredient gives a rich taste and also affects the color of the pancakes. If the dough is without sugar, then the cakes will have a gray tint and they will not be able to brown nicely.

Option 4: Cheese pancakes with beer

You can make not only regular but also cheese pancakes with beer. A very good option for a snack or treat, which can also be served with a foamy drink. Greens are added as desired; fresh dill can be omitted or replaced with dry herbs. Here is another recipe without adding milk.

Ingredients

• 1 cup (volume 250 g) flour;
• 2 glasses of beer;
• 3 tablespoons of oil;
• 1 tsp. granulated sugar;
• 100 g grated cheese;
• 15 g chopped dill;
• a pinch of salt;
• two eggs.

Step by step recipe

Pour beer into a bowl and add vegetable oil to it, there is no need to stir the ingredients together, immediately add a full large glass of flour, salt, add granulated sugar, beat it all a little.

If the eggs are large, then take one, add salt to it and beat with a fork, pour into the dough, stir. Grate the cheese, chop the dill, and add it in next. Let the mixture sit for about half an hour.

Heat the pan, stir the cheese dough again. Next, we scoop it up with a ladle, put it in a frying pan and start frying the pancakes. We make thin flat cakes.

Thanks to the beer, the pancakes will brown beautifully and many holes will form throughout the surface. Once the top part is dry, you can turn the pancake over. On the second side it cooks even faster, but does not brown completely. Remove the pancake from the pan and pour in the batter again.

These cheese pancakes are great with light, dark, or even non-alcoholic beer. The mixture and leftovers can also be used; even a product that has become stale and has lost its sharpness will do.

Option 5: Beer pancakes with mayonnaise

Mayonnaise, like beer, is not a very common ingredient for dough, but this does not prevent you from making very tasty pancakes. A wonderful recipe from what you can find in the refrigerator. The fat content of mayonnaise is arbitrary, but pay attention to the additives. If the sauce contains flavoring components, herbs, cheese, then you won’t be able to make sweet pancakes.

Ingredients

• 2 tablespoons of mayonnaise;
• 2 eggs;
• 400 ml beer;
• 200 g flour;
• 1 tsp. Sahara;
• salt to taste;
• 1 tsp. oils

How to cook

Combine eggs and mayonnaise, add salt, add a little sugar and beat. Add beer, but only half, and then flour. Make a thick dough and leave for ten minutes. You can also use one egg for this dough, since mayonnaise contains this ingredient.

Add the remaining beer, stir and you can put the frying pan on the stove. We don’t add vegetable oil to the dough just for this, fatty mayonnaise is enough.

Scoop out the dough and pour it into the frying pan, making thin pancakes. After frying, place in a stack, brushing with oil.

You can mix beer not only with mayonnaise, but also with sour cream, cream, just adjust the thickness of the dough and don’t forget about the eggs. Pancakes will turn out in any case, but each time they will taste slightly different.

I think many housewives have heard about cooking cookies with beer, and some even cook them quite often. Beer makes very tasty baked goods. Today we are making pancakes from beer. For those who have not yet done similar experiments, be sure to fill this gap in your culinary practice. Moreover, it’s Maslenitsa week and you should delight your family with new and original recipes for delicious pancakes.

Pancakes are prepared only with beer, that is, no other liquid base is used - water or milk. The products fry without problems, do not stick to the surface of the pan, and turn out thin and soft. Even with milk I can’t make such tender pancakes. As for the beer smell, as for me, it is present, but only when the pancakes are hot - cooled pancakes do not smell of beer at all.

So, let's prepare the ingredients for making pancakes with beer without milk.

Break the egg into a deep container, add the amount of sugar and a small portion of salt to it.

Whisk the ingredients thoroughly with a hand whisk until foam appears on the surface. The grains of sugar and salt should dissolve as much as possible in the egg base.

Remove the beer from the refrigerator in advance so that it warms up to room temperature. To make it quicker, you can pour the beer into a glass and heat it yourself in the microwave. But the main condition here is not to overheat, the beer should be warm, not hot.

First sift the flour through a special sieve, then add it in small portions to the container with the contents, continuously stirring with a spoon.

To get a homogeneous dough without the slightest lumps, go through it with an immersion blender or electric whisk.

Finally, pour the required amount of vegetable oil into the pancake dough. Stirring for a long time, completely distribute the oil throughout the mixture.

Beer-based pancake dough does not need to be infused; you can immediately start frying pancakes. Heat the frying pan well, grease it with oil, then pour a small portion of dough onto the surface with a ladle. Using sloping movements of the frying pan, form a workpiece for further pancake. Fry pancakes over medium heat. Literally in half a minute one side of the product will be covered with bubbles, then the pancake can be turned over to the other side.

Use up all the batter in this way, frying each pancake separately until golden brown on both sides.

This is what finished pancakes look like with beer without milk. Serve them when they have cooled slightly.

Bon appetit!

Surely, your culinary notebook contains more than one method of preparing pancakes, and among them is yours - a signature one, with its own baking secrets. But there may not be anything as unusual as we propose yet. Try baking pancakes with beer, and this dish will certainly become one of your favorites.

These pancakes have one nice trick: You only have to grease the pan once, before pouring the portion for the first pancake onto it. Then they will “bake” themselves - there is enough fat in the dough for this.

Products you will need:

• milk, beer (you need light), flour - one glass of each ingredient;
• eggs - take a couple of pieces;
• granulated sugar - a tablespoon is enough;
• butter (preferably ghee) – two tablespoons is enough;
• vanilla sugar – at least 10 grams;
• salt - a pinch;
• vegetable oil (it is better to take unscented) - 20 grams, so that it is enough to grease the pan once.

Place the eggs, both types of sugar and salt in a common bowl and grind thoroughly. Then pour milk into the sugar-egg mixture. Then slowly, in a thin stream, add flour, constantly stirring the mixture. Then add ghee to the mixture and mix again.

In the same way, slowly pour beer into the almost finished dough and mix it finally to get rid of lumps.

And then everything is as usual: a well-heated and greased frying pan, two minutes of baking for each side, and now there is a pile of incredibly tasty pancakes on the plate. Sour cream, honey or jam - and you can’t resist them at all.

Cooking with beer without eggs or milk

Anything can happen in life, and it may well turn out that you really want to enjoy pancakes, but as luck would have it, there are no eggs or milk in the refrigerator... However, if you have beer, you are saved: a delicious meal will be guaranteed.

It requires:

• beer - you will need at least one and a half glasses;
• flour - take ½ cup;
• soda and salt - ½ teaspoon of each component;
• granulated sugar - at least a couple of teaspoons;
• odorless vegetable oil (pancakes should not smell foreign) – 20 grams;
• mayonnaise - at least six tablespoons, or one banana.

Place all prepared products (except flour) into a bowl and mix. The flour goes into the bowl last - in a thin stream, with constant stirring.

Leave the finished dough on the table for approximately 40 minutes. Then you can bake. Grease not only the bottom, but also the sides of the pan with oil and pour in the dough in portions. Place the browned pancakes on a wide flat plate.

This delicacy does not suffer from excess calories, so feel free to add sweet toppings to it.

Lenten recipe

Another low-calorie recipe will be useful for those who adhere to fasting or do not want to spoil their figure.

What ingredients should I collect for it?

• Buckwheat flour - one glass;
• wheat flour - take twice as much;
• beer (must be light) - at least three glasses;
• granulated sugar - at least a tablespoon;
• salt – a pinch is enough;
• yeast (it is better to take compressed) - 20 grams is enough;
• vegetable oil (any kind, as long as it doesn’t smell) – a couple of teaspoons.

We dilute granulated sugar, salt and yeast in warm water. Pour the yeast mixture into beer. Now carefully, little by little, add flour (a glass of each type). Knead the dough and leave to rest in a warm place.

Has the dough risen? This means it’s time to add the remaining glass of wheat flour, knead and wait again until it comes up a second time.

All is ready. Lenten pancakes can be baked in beer. You need to do this the same way as with any other pancakes.

Lush pastries on a foamy drink

This recipe is good because that you can use several types of beer at the same time. The main secret is to take it out of the refrigerator ahead of time. Let it reach room temperature.

You will need:

• flour - take a couple of glasses;
• beer and water - one and a half glasses of each liquid;
• granulated sugar - four tablespoons is enough;
• salt - use your own taste;
• vegetable oil (as always, odorless) - at least three tablespoons;
• eggs - one is enough.

Place the egg, granulated sugar and butter in a common container. Whip it all up. Pour the resulting mass into the previously sifted flour.

We also send water and beer there, kept warm or slightly (up to 300C) warmed up.

Now you can turn on the blender to get a homogeneous, lump-free dough.

All that's left is to bake. How? See above.

Thin pancakes with holes

Would you like to try baked lace? Then master the recipe for making thin pancakes, with holes, openwork, like lace.

Let's bake the following:

• beer (light and unfiltered) - one glass;
• flour - the same volume;
• soda and salt - ½ teaspoon each of one and the other product;
• eggs - three pieces will be enough;
• granulated sugar - no more than a tablespoon;
• vegetable oil - enough for frying.

Beer and eggs will have to be taken out of the refrigerator a little earlier: they should not be cold. And another little secret: if you want openwork lace, Some of the beer should be replaced with mineral water. And knead the dough exclusively by hand, without involving equipment in the process.

We separate the eggs into yolks and whites. Add sugar and soda powder to the first ones, pour in beer. Mix it all.

Add some salt to the whites and beat them. Add to beer mixture.

The composition is complemented by sifted flour. The result should be a liquid dough, like thin sour cream.

Let it rest for about 20 minutes in the bowl and you can start frying the pancakes. We do this in the usual way. As soon as bubbles form on the surface of the dough, turn the pancake over to the other side.

Pancakes with dark beer

This option is good when you don’t want something sweet: pancakes are not very suitable for jam or something like that. But with meat, caviar, spicy vegetable filling, and sour cream they will be incomparable.

What will you need?

• Dark beer - one and a half glasses;
• flour - one glass is enough;
• eggs - two or three pieces;
• granulated sugar - take a large spoon;
• vegetable oil, as always, odorless - for frying;
• soda and cream - a little.

We gradually add all the ingredients into a common bowl (the order is not important) and beat. The dough should come out without lumps and quite liquid. When we start baking, you will have to not leave the frying pan for a second: pancakes baked with dark beer very quickly and should not burn.

Secrets of delicious pancakes

Whatever pancakes you plan to cook, there are cooking secrets common to everyone.

1. First of all, no lumps in the dough!
2. Secondly, the presence of salt is a must! Sweet desserts are also no exception.
3. Thirdly, if you don’t have a pancake maker, take a cast-iron frying pan or utensils with thick sides and bottom.
4. Fourthly, the dishes should be thoroughly warmed up by the time the dough is ready.
5. And fifthly, after lubricating the container with oil, do not pour dough into it right away. Wait another two or three minutes, and then the pancakes will not be sticky.

What Russian doesn't like pancakes? It’s impossible to list all the variety of this favorite Russian dish, and on Maslenitsa a whole week is dedicated to pancakes. All kinds of pancakes are baked by skilled housewives: thin and fluffy, sweet and salty, with butter and sour cream, with a variety of fillings. And even pancakes made with beer... And, probably, every craftswoman has her own secret for making pancakes. And for those who don’t yet have such a secret recipe, you can take a closer look at the unusual recipes for beer pancakes.

Why do pancakes need beer?

Beer is an ancient drink. It is even mentioned in the mythology of Ancient Egypt: thanks to beer, humanity managed to escape the wrath of the goddess Hathor. The goddess wanted to destroy all people, but, having drunk beer, she fell asleep and forgot about her goal. People survived, and beer is still loved and appreciated by millions. Pancakes (which are traditionally considered “delicious for tea”), made with this drink, are good both with tea and as a snack for beer.

To prepare these delicious pancakes, light beer is most often used, but you can use dark or non-alcoholic beer - whatever you like. There is no need to be afraid that alcohol from beer will migrate into pancakes. But brewer's yeast will make the pancake dough more airy and elastic. Moreover, you don’t always need to buy fresh beer. Leftover beer from the evening often works great for baking pancakes.

So, several options for beer pancakes.

On beer and milk

Ingredients:

• Any beer - half a liter
• Milk – half a glass
• Flour - 50 g
• Sour cream - tablespoon
• Eggs - three pieces
• Sugar
• Cottage cheese (or other filling to taste)

How to cook:

1. Mix milk with sour cream and eggs.
2. While stirring, add half the beer, as well as salt and sugar.
3. Add the sifted flour and pour in the rest of the beer.
4. After thorough mixing.
5. After adding the filling, roll each pancake as you like.

You can freeze these spring rolls in the freezer. Then it will be enough to heat them in the microwave, which is very convenient.

With olive oil

For this recipe you will need:

• Light beer – half a liter
• Olive oil – two tsp.
• Two glasses of flour
• Half a glass of milk
• Chicken egg - three pieces
• Salt (a little)
• Spoon (tablespoon) sugar

How to cook:

1. Beat the yolks (after separating them from the whites), adding milk gradually.
2. Add half the beer, sugar and salt to the yolks and milk.
3. Beat the mixture.
4. Add half the flour and stir until smooth.
5. Pour in the rest of the beer and beat in.
6. Add the remaining flour and beat again.
7. Pour in the oil and let stand for a quarter of an hour.
8. Beat the whites and add them to the previously prepared mixture.
9. Fry pancakes in a heated frying pan.

Place in a stack, brushing each pancake with butter.

With kefir

Products needed:

• Half a glass of kefir
• 300 ml light beer
• Three eggs
• Flour – 200 g
• Rast. butter - one spoon (table.)
• Sugar, like salt - to taste

How to cook:

1. After adding sugar and salt, sift the flour.
2. Mix the yolks with kefir, first grinding them.
3. Combine both masses and gradually add beer.
4. Stir until smooth and add oil. You can fry pancakes!

These pancakes are good with jam or condensed milk.

Rye pancakes

Beer rye pancakes are unusual, but very tasty. True, they will take more time to prepare.

What do you need:

• Rye flour – one hundred and fifty grams
• Wheat flour - fifty grams
• Light beer - two glasses
• Yeast (dry) - half a teaspoon
• Two eggs
• Basil (chopped) - one teaspoon
• Vegetable oil (preferably mustard) – two tablespoons
• A little salt and sugar

How to cook:

1. Mix flour and yeast.
2. Mix well, add half the beer.
3. Let the resulting thick mixture sit for 40 minutes.
4. When the dough has risen and started to foam, add sugar and salt, basil, eggs and beer (both at room temperature).
5. Stir everything again and let it stand for half an hour again.
6. After adding oil, mix the dough again.
7. Fry pancakes.

On unfiltered beer

Pancakes baked with unfiltered beer will have a unique taste and aroma - the taste of freshly baked bread. And the pancakes themselves will be very tender and delicate.

Required:

• Beer - two glasses
• Two eggs
• Tablespoon sugar
• Sour cream - tablespoon
• Sunflower oil
• Half a teaspoon of baking soda
• A little salt
• Flour – 200-250 grams

How to cook:

1. Beat eggs with salt, then add sugar.
2. Pour in beer and soda and mix well (you can use a mixer).
3. Add sifted flour, add butter.
4. Pour a little oil into a preheated frying pan before baking the first pancake. Next, you no longer need to add oil to the frying pan.

Cinnamon

Products:

• Flour – 400 grams
• Five eggs
• Milk - glass
• Beer – half a glass
• Vegetable oil – tablespoon
• To taste – cinnamon, sugar, salt

How to cook:

1. Mix the yolks, flour and butter thoroughly.
2. After adding the remaining ingredients, beat the dough.
3. Bake pancakes.

The pancakes are guaranteed to have a savory taste!

By increasing the amount of sugar, you can make sweeter pancakes and serve them with various sweets (jam, condensed milk, syrups, etc.). By reducing the amount of sugar, we get pancakes that will be especially good with savory fillings: mushrooms, potatoes, cheese. In any case, beer pancakes will appeal to both pancake lovers and connoisseurs of the foamy drink.

Secrets of baking pancakes

Whatever the recipe for pancakes, there are some golden rules, following which you can always get excellent results:

1. If the dough turns out liquid, there is no need to rush to add flour to it. It’s better to wait about 20 minutes. Most likely, the dough will “reach” and no additional portion of flour will be needed.
2. You need to start baking pancakes when the frying pan is well heated. Otherwise the dough will definitely stick. You'll have to cool the pan, wash it and start over.
3. As a rule, oil is poured into the pan only at the very beginning - when the first pancake is being baked. For subsequent pancakes, the oil in the dough will be enough. If you add oil frequently, the pancakes will turn out too greasy and the real pancake flavor will be lost.
4. When baking pancakes, it is very important to be patient while turning the pancake from one side to the other. You need to wait until the pancake itself begins to lag behind the frying pan and it is easy to pick it up with a spatula to turn it over. If you rush, it’s unlikely to succeed; the pancake will probably break. This is especially true for thin, delicate pancakes.

Amazingly tasty, thin and soft beer pancakes (video)

Beer, despite debates about its benefits and harms, is often included in the recipes of many seemingly unsuitable dishes: cookies, buns, soups... So beer pancakes turn out to be appetizing in appearance and wonderful in taste. They are definitely worth trying!

Pancakes are an original Russian dish that every housewife prepares in her own way. Adding beer to the dough will allow you to enjoy a delicious and melt-in-your-mouth dessert. This ingredient is especially indispensable for preparing thin pancakes - they turn out soft and do not tear.

Please note that ready-made beer pancakes do not contain alcohol or a distinct malt smell.

Cooking secrets

Ready-made pancakes prepared with dark beer have a more pronounced characteristic malt flavor, while light beer is practically not noticeable. It is important to use a live, unfiltered foamy drink without additives or preservatives.

Before cooking, slightly warm up the liquid (milk, kefir, beer). The appropriate temperature is the state of fresh milk. Then you will get fluffy and soft pancakes that will remain that way even the next day.

If you have added all the flour according to the recipe, and the dough seems runny, do not rush to immediately fill it with flour. The pancake dough should stand at room temperature for at least half an hour. During this time, gluten will be developed and the consistency will be clear. You can add flour to the dough or dilute it just before frying.

Frying pancakes is an art. It is important to feel the dough and be able to work with it.

Recipe with milk and beer

The classic recipe will help even the least experienced housewife prepare pancakes step by step.

Products:

• 250 ml beer;
• 1.5 cups flour;
• 250 ml milk or kefir;
• 2 medium-sized eggs;
• 2–3 teaspoons sugar;
• baking soda;
• salt;
• 50 ml odorless sunflower oil.

Step-by-step sequence of actions.

1. Wash the eggs and break them into a suitable bowl. Beat with a whisk or mixer with a pinch of salt.

2. When the egg mass increases in volume, add sugar and half a teaspoon of soda. Stir lightly.

3. Pour in milk and beer.

4. Sift flour and add to liquid ingredients. To stir thoroughly. The dough should be without lumps. At this stage it is better to use a mixer.

5. Pour in vegetable oil and leave the dough to rest for 40–50 minutes.

6. Heat a non-stick frying pan well. Lightly grease with oil. If you are confident in the quality of your frying pan, you no longer need to grease it.

7. Let's start frying. Spread a ladle of dough evenly over the surface of the pan.

8. Frying time largely depends on the frying pan and the intensity of the fire. Readiness is determined by its beautiful rosy color. The first side usually takes about 2 minutes to cook. Then turn the pancake over and fry for another minute.

If you use flour, the pancakes will turn out thin. On kefir they will be thicker and with a characteristic sourness.

Recipe without milk

You can get incredibly delicious pancakes without milk. This recipe is especially helpful if you or family members are allergic to lactose or simply don’t have milk at home.

Products:

• 500 ml beer;
• 250 grams of flour;
• 2 eggs;
• 2 egg whites;
• a tablespoon of sugar;
• 50 grams of butter;
• half a teaspoon each of salt and baking soda.

How to cook.

1. Beat eggs, add salt, sugar and soda. Pour in beer at room temperature.

2. Add flour, mix all ingredients with a mixer and let sit for 30–40 minutes.

3. Separately, beat the egg yolks until foamy and gently fold them into the dough without beating. This step is necessary if you want to get thin openwork pancakes with holes.

4. Pancakes fry faster with beer alone than with milk. As soon as the surface of the pancake is covered with bubbles and holes, it needs to be turned over.

Recipe without eggs

Delicious pancakes can be fried without eggs. They can easily be replaced with mayonnaise without compromising the taste of the finished dish.

Products:

• 400–500 ml beer;
• a glass of flour;
• 100 ml mayonnaise;
• a tablespoon of sugar;
• a little soda;
• a pinch of salt.

Cooking process.

1. Knead the dough as usual, mixing all the ingredients. Lastly, add flour.

2. Leave the dough to stand at room temperature.

3. Bake on a hot and lightly greased frying pan.

Coat the finished pancakes with butter and wrap them with any filling: cottage cheese, fried minced meat, fish pate. Or add butter, jam, sour cream. The most suitable drink is hot tea.