Why do pancakes on mayonnaise never break, even baking in a dry pan?

There are less than two weeks left before Maslenitsa, which will fly like one day. So it’s time to refresh the memory of proven recipes of pancakes and learn new ones. In light of this, we suggest readers make soft pancakes on mayonnaise.



They do not dry in the refrigerator and remain as air-gentle as after cooking.



Prepare salt curd, mushroom or meat filling to your taste, wrap it in pancakes and enjoy the wonderful taste!

Soft pancakes On mayonnaise and water

The ingredients

• 0.5 liters of warm water
• 9 tbsp flour
• 2 tbsp mayonnaise
• 2 eggs
• 2 tbsp sugar
• 15g vanilla sugar
• 2 tbsp vegetable oil
• pinch

Preparation

1. Hit with a mix or a corolla mayonnaise, eggs, sugar, salt and vanilla sugar.
2. Add warm water and sifted flour. Stir well so that there are no lumps and pour vegetable oil. Let the dough rest for 20 minutes.
3. Lubricate the pan with vegetable oil, but only once. At the beginning of the roast, set it on a medium fire.
4. A small amount of dough is evenly distributed over the surface of the pan.
   
   
   
   Roast pancakes in a hot pan for 1-2 minutes on each side. Make sure they don't burn.
   
   
5. Serve warm pancakes with jam, honey or jam. Bon appetit!

On mayonnaise and milk

The ingredients

• 500 ml of milk
• 1.5 tbsp flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp sugar
• 0.5 tsp soda
• 2 tbsp vegetable oil
• o.5 tsp salt

Preparation

1. Beat the egg, put the milk in it.
2. Add sugar, salt, mayonnaise. It's all a little whipped up.
3. Pour flour, pour butter. Mix the dough in consistency as thick sour cream.
4. Oil the pan with oil. Fry thin pancakes for 1-2 minutes on each side.
5. Soft pancakes on mayonnaise and milk are ready. Bon appetit!

Everyone agrees that pancakes are a great breakfast. However, they are not very suitable for the daily menu due to the high calorie content, excess sugar and fat.



A healthy alternative to sugar is fruit. To make the dish dietary and bring it vitamins and minerals, use pancake fillings: blueberries, apples, bananas, cranberries, raisins, pumpkin or carrots.

Instead of ordinary wheat flour in pancake recipes, flour mixtures can be used: add barley, rye or buckwheat flour, oatmeal or millet cereal. For the preparation of pancake dough, you can use low-fat milk or whey, buttermilk, a mixture of milk and water, and minimize the content of salt and sugar.

Are pancakes on the water too easy for you? Try the pancake queen - pancake casserole! If you add to the usual pancakes a delicate filling, and then bake under the sauce bechamel, then from an everyday dish they turn into a real masterpiece.