Pancakes Made From Rye Flour, Oatmeal, Rice, Corn, Linseed, Spelled: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Assembling a pancake mosaic: baking 6 types of pancakes from different flour

There must be 8 out of 10 pancakes in Russia made from wheat flour. Less often buckwheat is used, loved by our great-great-grandmothers, but lost its former popularity after the revolution. But oatmeal, flaxseed, rice - not to mention corn and spelled - remain almost forgotten. Shall we correct this annoying omission?

Content

• Step 1: knead the pancake dough

  • 1.1 Borodino from rye flour
  • 1.2 Yeast from oatmeal
  • 1.3 Tropical made from rice
  • 1.4 Solar from corn
  • 1.5 Linen custard

• 2 Step two: bake pancakes correctly

  2.1 Video: how to cook glazed pancakes

Step one: knead the pancake dough

Not all flours are ideal for pancake dough. With some you will succeed in no time, with others you will have to tinker. But if you want to please your loved ones with pastries with an unusual taste, nothing is impossible.

Borodino from rye flour

Due to the lower content of gluten, rye flour gathers less into lumps when kneading the dough, and pancakes from it are soft and especially ruddy. And how satisfying they are! Having breakfast with rye pancakes, you will forget about hunger until lunchtime.

Pancakes made from rye flour go well with meat baked, cheese sauce, caviar, fish, mushroom, vegetable filling

You will need:

• 200 g rye flour;
• 400 ml of kefir;
• 2 eggs;
• 1-2 tbsp. l. vegetable oil;
• 0.5 tsp soda;
• 1 tsp cumin seeds;
• 1 tsp coriander seeds;
• 0.5 tsp salt.

Cooking.

1. Heat the spices for 1-2 minutes in a dry frying pan and pound in a mortar.

   

   Calcined and crushed spices will reveal their aroma more fully

2. Beat kefir with eggs.

   

   For Borodino pancakes, it is better to take kefir, not milk

3. Sift flour with baking soda, salt and spices.

   

   Sifting will oxygenate the flour, adding looseness to the pancakes and help distribute the spices evenly.

4. Mix in portions a mixture of eggs and kefir, rubbing rare lumps with a spoon or breaking them with a mixer.

   

   Act without haste, quality is important here, not speed

5. Pour in the butter, leave the dough to stand under a towel for about 30 minutes and start baking.

   

   The dough may thicken a little, but that's okay - just add water to it

Oatmeal yeast

Oat pancakes load the body with proteins, healthy fats, vitamins and other essential trace elements with a moderate amount of calories. If you choose low-fat milk and cross out the sugar from the recipe, you are faced with an almost dietary dish.

Oat pancakes regularly appear on diet menus.

You will need:

• 360 g oat flour (you can put a few handfuls of oatmeal through the grinder);
• 400 ml of milk;
• 6 yolks;
• 4 squirrels;
• 12 g fresh yeast;
• 60–80 g butter;
• 0.5 tbsp. l. Sahara;
• salt.

Cooking.

1. Crumble the yeast into warm milk. It must not be hot, otherwise the fermenting fungi will die!

   

   Dry yeast will need 3 times less

2. Sift flour to give it airiness.

   

   If you made your own flour from flakes, sifting will clear it of coarse particles.

3. Combine flour with milk, add sugar and leave in a warm place for 40–45 minutes.

   

   Some housewives add only part of the flour to the milk, stirring in the rest when the dough rises

4. Mash the yolks with salt and 2 tbsp. l. softened butter. Insert into dough.

   

   Rub more thoroughly, otherwise the butter will be poorly distributed in the dough.

5. Beat the whites until stiff and stir to the dough too.

   

   Stir in the whipped egg whites in a gentle upward motion

6. Done!

   

   Pancakes made from such a dough will not tear when baking

Tropical rice

Rice flour does not contain gluten, so dishes made from it can be enjoyed even by people who, for medical reasons, have to avoid all baking. It's a pity, these pancakes are too tender and break easily during cooking, so either make them small, like flat pancakes, or mix wheat flour in a 1: 1 ratio with rice flour.

Eat pancakes right away, cold and half as tasty

You will need:

• 200 g of rice flour;
• 200 ml coconut milk;
• 2 eggs;
• 200 ml of water;
• 2 tbsp. l. sugar (very good if you can get brown cane);
• 1.5 tbsp. l. coconut oil;
• 1 tsp baking powder.

Cooking.

1. Whisk eggs and sugar in a deep bowl.

   

   With cane sugar and coconut milk, the pancakes are truly tropical.

2. Gradually, without stopping working with a whisk or mixer, pour in the coconut milk and water. You should have a homogeneous liquid substance.

   

   Quality coconut milk has rich flavor and color

3. Sift the rice flour with baking powder and add portionwise into the bowl of the egg and milk mixture.

   

   Although it is usually the liquid that is poured into bulk products. light rice flour will not be difficult to combine with milk and egg mixture

4. Let the dough stand for 10-15 minutes, stir in melted coconut oil.

   

   Coconut oil is easy to melt in a pan or microwave

5. And start baking.

   

   The pancakes will be light, thin and crispy.

Solar from corn

Corn flour, like rice flour, is notable for its lack of gluten, but the dough from it behaves even more capricious. Use a spatula very carefully, otherwise you risk getting yellowish shreds instead of thin cakes! And also do not spare the oil for lubrication - pancakes turn out to be dryish and a little brittle.

A little patience, a lot of oil - and pancakes on the table

You will need:

• 200 ml corn flour;
• 240 ml goat milk;
• 2 eggs;
• 2 tsp Sahara;
• 2 tbsp. l. vegetable oil;
• salt.

Cooking.

1. Mix corn flour with sugar and salt.

   

   The bright color of corn flour will also be preserved in ready-made pancakes

2. Beat eggs with milk.

   

   If the smell of goat milk seems too specific to you, replace it with cow's milk - it will work out no worse

3. Whisk the egg and milk mixture vigorously and add the cornmeal.

   

   Fight lumps mercilessly with a whisk or spatula

4. Pour in vegetable oil.

   

   Vegetable oil is found in almost all pancake recipes.

5. Let the dough stand for a quarter of an hour and you can put a frying pan on the stove.

   

   The batter spreads easily over the pan

Linen custard

Eating flaxseed flour helps cleanse the intestines of toxins and has a beneficial effect on the digestive system as a whole. But in pure form, ground flax seeds are rare in recipes.

Flaxseed pancakes are plump, tasty and healthy

You will need:

• 50 g of flaxseed flour;
• 50 g oat flour;
• 200 g whole wheat flour;
• 200 ml of kefir;
• 100-200 ml boiling water
• 2 eggs;
• 1 tbsp. l. olive oil;
• 1-1.5 st. l. Sahara;
• 0.5 tsp salt.

Cooking.

1. Whisk warm kefir with eggs, sugar and salt.

   

   If you are not a sweet tooth, you do not need to add sugar - flaxseed pancakes work without it

2. Add flaxseed, oatmeal, and then wheat flour.

   

   The dough comes out quite thick at this stage.

3. Stirring the dough continuously with a spoon, pour boiling water into a bowl in a thin stream.

   

   Boiling water increases the stickiness of the flour and makes it more homogeneous

4. Finally, season the dough with olive oil and stir again until smooth.

   

   The oil will prevent the pancakes from sticking to the pan.

Step two: bake pancakes correctly

Regardless of the type of flour, the technology for baking pancakes is always the same:

1. Lubricate the pan with a thin layer of vegetable oil or butter, or wipe it with a slice of bacon chopped onto a fork.

   

   If you added butter to the dough, you won't need to grease the pan after the first pancake.

2. Pour the first ladle of dough.

   

   Experienced housewives lightly shake the pan with rotating movements in order to evenly distribute the dough on it

3. When the dough grabs, pry the pancake with a spatula and turn it over to the other side.

   

   It is most convenient to use a silicone spatula

4. Put the finished pancake on a plate, brush with butter and start baking the next one.

   

   Nothing complicated!

Video: how to cook blanched pancakes

By and large, there is no hard and fast rule about which flour to use in each of the recipes above - the main thing is to remember that some of its types are best used in a company with less picky varieties. The rest is at your discretion. Try new flavors, create “flour mixes”, modify recipes to your liking. You have the widest field for experiments.