Pancakes on beer recipe thin with holes. Pancakes on beer: unusual, but very tasty! Let's bake these

Everyone can bake delicious ones, for this you need only a little free time and good recipe. Well, and, of course, beer. Here I would like to note that for the preparation of pancakes, you can take yesterday's beer, which is left over from gatherings, it is not necessary to use fresh beer. Many housewives know that beer-based pastries are always delicious, be it pancakes, pancakes, cookies, snacks, crackers. And how magnificent is the beer batter.

Thanks to beer, pancakes turn out so delicate, and in their taste they resemble thin pancakes with yeast. As a rule, beer does not contain a large amount of sugar, as a result of which they can be used as the basis for making stuffed pancakes, casseroles, and cakes. In addition, they can be used for salads. These pancakes will complement both a simple dining table and serve as the basis for festive snacks.

For baking, light beer is most often used, although you can also take dark, lively unfiltered beer, strong and even non-alcoholic. By the way, the darker the beer you take, the darker the color of the pancakes you get. As you understand appearance and the taste of pancakes will be different in each recipe.

Today I want to show you how to cook pancakes on beer step by step with a photo. The recipe for these pancakes on beer with holes is very simple and affordable.

Ingredients:

• Light beer - 250 ml.,
• Eggs - 1 pc.,
• Wheat flour - 150-160 gr.,
• Sugar - 1 tbsp. spoon or 2 teaspoons,
• Salt - at the tip of a teaspoon,
• Soda - a pinch
• Sunflower refined oil - 3 tbsp. spoons,
• Fat for greasing the pan - 50 gr.

Pancakes on beer thin with holes - recipe

Pour light beer into a deep bowl. The beer should be cold, so don't take it out of the fridge ahead of time.

Beat in an egg.

Pour in the sugar.

Add salt. The amount of sugar and salt can be adjusted according to your taste. Be sure to add refined sunflower oil to the beer pancake dough.

Pour in a pinch of soda. It is thanks to her and beer that holes will appear on the surface of the pancakes. Whisk all the ingredients of the pancake dough with a whisk until a fluffy foam appears on its surface.

Sift wheat flour through a sieve into the resulting mixture.

Use a whisk or a mixer to mix the pancake dough on the beer until the lumps of flour are completely dissolved.

Now you can start frying pancakes on beer. So that the pancakes do not turn out to be very greasy, I recommend using not vegetable oil to lubricate the pan, but a piece of lard. If you do not have fat, then it is very convenient to irrigate the pan with sunflower oil from a spray bottle for frying pancakes.

Once the pan is hot, brush it with oil or spray it with oil. Pour the batter with a ladle into the center of the pan, swirling it quickly in one direction so that the batter fills its surface in an even layer.

Place the skillet on the lowest heat. Immediately you will see that the dough begins to thicken, and holes appear on the surface of the pancake. After two minutes, turn it over with a spatula to the other side.

You need to start flipping the pancake when its edges become dry and thin like parchment paper. Fry the pancake on the other side as well. Adjust the degree of frying of pancakes yourself. You can make them more golden or less. Put the finished pancake on a plate. Grease the pan with a piece of lard, bake the next pancake. Bake all the rest using this technology thin pancakes on beer. Enjoy your meal. I would be glad if you liked this beer pancake recipe and come in handy.

Pancakes on beer are thin with holes. A photo

They are very tasty and pancakes on beer with milk. Thanks to milk and a slightly larger amount of sugar than in the first recipe, they can be considered dessert. These can be stuffed with various sweet fillings.

Ingredients:

• Light beer - 1 glass,
• Milk 2.5% fat - 1 cup,
• Vegetable oil - 4 tbsp. spoons
• Eggs - 2 pcs.,
• Sugar - 3 tbsp. spoons,
• Salt - a pinch
• Soda - at the tip of a teaspoon,
• Wheat flour - 1.5 cups.

Thin pancakes with beer and milk - recipe

Pour cold milk into a bowl. Pour in the beer. Stir. Beat in an egg. Pour in salt, sugar. Mix all pancake ingredients with a whisk. Then add sunflower oil. Mix the dough again. Pour in the soda. Knead it again. In small portions, enter the flour sifted through a sieve into the pancake dough. Stir the dough thoroughly. Bake pancakes in a pan greased with lard or sunflower oil.

Pancakes on beer with the addition of kefir are also delicious. Kefir, combined with beer in the dough, will give a large number of holes. As a result, you will receive unreal delicious beer pancakes with a simple recipe.

Ingredients:

• Light beer - 1 glass,
• Eggs - 2 pcs.,
• Kefir 2.5% fat - 1 cup,
• Sugar - 1-2 tbsp. spoons,
• Sunflower oil - 4 tbsp. spoons,
• Salt - half a teaspoon,
• Soda - half a teaspoon,
• Wheat flour - 1 cup

Thin pancakes on beer - unrealistically delicious

Prepare a deep mixing bowl. Pour kefir and beer into it. Beat in an egg. Mix all ingredients. As in the first recipe for beer pancakes, you will have foam from beer and beaten eggs on the surface. Pour in sugar, salt. Pour in deodorized sunflower oil. stir. Add baking soda or baking powder. Stir the dough. Lastly, add wheat flour. Stir the dough. Further baking pancakes is the same as in previous recipes.

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

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

7 gr.

carbohydrates

168 kcal.

Option 1: Classic pancakes with beer and milk

If pancakes do not work out, the dough is lumpy, the cakes are thick and rubbery, then we move away from classic recipes and cook on beer. It is this drink that is ideal for an old Russian dish. Pancakes on beer are thin and openwork, they do not tear, they are perfectly removed from the pan and do not smell of alcohol at all. This miracle can be prepared by any housewife, if you follow the recipe exactly.

Ingredients

• 2 eggs;
• 250 g of milk;
• 250 g of 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 just mix all the ingredients, beat, but it is better to prepare the dough the right way, this will positively affect the consistency and quality of pancakes. We start with the eggs, break them into the dough, salt. We also immediately fall asleep sugar. We beat with a whisk.

Add a cup of milk to the eggs and immediately add the flour. If there are no scales, then we simply collect a full glass with a slide. We 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 vegetable sunflower oil. Stir and the dough is ready. Grease the frying pan and let it warm up.

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

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

No need to be afraid of the aroma of beer or the taste of alcohol. They are felt in the dough, but after frying, all this disappears, there will not be even a small hint of an unusual ingredient in the pancakes.

Option 2: A quick recipe for pancakes on beer without milk

If there is no milk and other similar products, then you can make dough on one beer and eggs. We get thin and delicate pancakes. They are great for stuffing, are well saturated with butter, go well with meat products, caviar and lard.

Ingredients

• 1 st. 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 on beer

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

Pour beer over 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 mass. Let's whip it all together.

Butter for pancake dough is usually used sunflower, but if desired, melt a piece of butter, add and stir for the last time.

We collect the beer dough with a ladle, send it to the pan (warm up in advance, lightly grease). Slowly pour and swirl until you get an even and round pancake. Cook over high heat until lightly browned, then flip over and fry on the other side.

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

Option 3: Pancakes on beer with kefir "Unrealistically delicious"

There are a lot of recipes for pancakes (including on beer), but the most successful dough is obtained with fermented milk products. Usually this is the familiar kefir. But with yogurt, too, everything turns out great. The fat content of the food 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 of kefir;
• 250 ml of foamy beer;
• 2 eggs;
• a glass with a slide of flour;
• a spoonful of sugar;
• 4 tablespoons of butter (melt butter);
• salt to taste.

How to cook

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

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

Be sure to stir the standing dough and collect with a ladle. The pan should be hot by now. Be sure to lubricate it the first time. Pour the dough, make thin pancakes, fry until golden brown, then stuff or just grease with oil.

Even in the dough for salty 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 sugar-free, then the cakes have a gray tint, they will not be able to brown beautifully.

Option 4: Beer Cheese Pancakes

On beer, you can make not only ordinary, but also cheese pancakes. A very good option for a snack or treat, which can also be served with a foamy drink. Greens are added at will, you can exclude or replace fresh dill 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, you don’t 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 we take one, add salt to it and beat with a fork, pour it into the dough, stir. We rub the cheese, chop the dill, enter next. Let the mass stand for about half an hour.

Heat the pan, stir the cheese dough again. Next, we collect it with a ladle, send it to the pan and start frying pancakes. We make thin cakes.

Thanks to the beer, the pancakes will be beautifully browned, a lot of holes will form over the entire surface. As soon as the top part dries, the pancake can be turned over. On the second side, it fries even faster, but does not brown completely. Remove the pancake from the pan, pour the dough again.

These cheese pancakes are excellent on light, dark and even non-alcoholic beer. The mixture and leftovers can also be used, even a stagnant and lost product will do.

Option 5: Pancakes on beer with mayonnaise

Mayonnaise, like beer, is not an ordinary ingredient for dough, but this does not prevent you from making very tasty pancakes. wonderful recipe from what you can find in the refrigerator. The fat content of mayonnaise is arbitrary, but we pay attention to additives. If the sauce contains flavoring components, herbs, cheese, then sweet pancakes will not work.

Ingredients

• 2 spoons of mayonnaise;
• 2 eggs;
• 400 ml of 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. We make a thick dough, leave for ten minutes. You can use one egg for this test, as mayonnaise contains this ingredient.

We introduce the remaining beer, stir and you can put a frying pan on the stove. Vegetable oil is just for her, we don’t add fat to the dough, enough fat mayonnaise.

We scoop up the dough and pour it into the pan, make thin pancakes. After frying, stack in a pile, brushing with oil.

You can mix beer not only with mayonnaise, but also with sour cream, cream, just adjust the density of the dough and do not forget about the eggs. In any case, pancakes will turn out, but each time they will be a little different in taste.

Surely your culinary notebook contains more than one way of making pancakes, and among them is yours - branded, with its own baking secrets. But such an unusual one, as we propose, may not yet exist. Try baking pancakes on beer, and this dish will certainly fall into the category of your favorites.

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

Products needed:

• 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 are enough;
• vanilla sugar - not less than 10 grams;
• salt - a pinch;
• vegetable oil (it is better to take odorless) - 20 grams, so that it is enough to grease the pan once.

Eggs, both types of sugar and salt are placed in a common bowl and carefully rubbed. Then pour milk into the sugar-egg mixture. Then slowly, in a thin stream, pour the flour, without ceasing to mix the composition. Then add melted butter to the company and mix again.

In the same way, slowly pour into almost ready dough beer and mix in the end to get rid of lumps.

And then everything is as usual: a well-heated and oiled frying pan, two minutes of baking for each side, and now a hill of unrealistically delicious pancakes rises on the plate. Sour cream, honey or jam - and you can’t pull away from them at all.

Cooking on beer without eggs and milk

Anything happens in life, and it may well turn out that you really want to eat pancakes, and, as luck would have it, there are no eggs or milk in the refrigerator ... However, if you have beer, you are saved: delicious food will be provided.

For him you need:

• 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 like strangers) - 20 grams;
• mayonnaise - at least six tablespoons, or one banana.

We send all prepared products (except for flour) to a bowl and mix. Flour goes into the dishes last - in a thin stream, with constant stirring.

We leave the finished dough on the table for about 40 minutes. Then you can bake. Lubricate with oil not only the bottom, but also the sides of the pan and pour the dough in portions. Put the browned pancakes on a wide flat plate.

Such a delicacy does not suffer from an excess of calories, so feel free to add sweet fillings to it.

Lean Recipe

Another low-calorie recipe is useful for those who adhere to the posts, or do not want to spoil the figure.

What are the ingredients for it?

• Buckwheat flour - one glass;
• wheat flour - take twice as much;
• beer (requires light) - at least three glasses;
• granulated sugar - at least a tablespoon;
• salt - a pinch is enough;
• yeast (it is better to take pressed) - 20 grams is enough;
• vegetable oil (any, the main thing is not to smell) - a couple of teaspoons.

Dissolve sugar, salt and yeast in warm water. Pour the yeast mixture into the beer. Now gently, 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? So, it's time to pour in the remaining glass of wheat flour, knead and wait again until it comes up a second time.

Everything is ready. Lenten pancakes on beer can be baked. This should be done in the same way as with any other pancakes.

Lush baking on a foamy drink

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

You will need:

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

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

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

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

It remains to bake. How? See above.

Thin pancakes with holes

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

We bake these from:

• beer (light and not filtered) - one glass;
• flour - the same volume;
• soda and salt - ½ teaspoon 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, part of the beer should be replaced with mineral water. And knead the dough exclusively by hand, without involving equipment in the process.

Separate the eggs into yolks and whites. To the first, add sugar and soda powder, pour in beer. We mix all this.

Salt the whites and beat. We send it to the beer mixture.

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

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

Pancakes on dark beer

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

What will be needed?

• 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 components to the common dishes (the order is not important) and beat. The dough should come out without lumps and quite liquid. When we start baking, we will not have to leave the pan for a second: pancakes on dark beer are baked very quickly and should not burn.

Secrets of delicious pancakes

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

1. First, no lumps in the dough!
2. Secondly, the presence of salt is a must! Sweet desserts are no exception.
3. Thirdly, if there is no pancake maker, take a cast-iron pan or dishes with thick sides and a bottom.
4. Fourthly, the dishes should be well heated by the time the dough is ready.
5. And, fifthly, having lubricated the container with oil, do not pour the dough into it this very second. Be patient for another two or three minutes, and then the pancakes will not be viscous.

Calories: Not specified
Time for preparing: Not specified

When my husband found out WHAT I was going to do with a can of beer that had been “bored” in the refrigerator for a long time, he was very upset and began to prove to me that it was not customary to treat his favorite drink this way. But I still persuaded him to this little experiment, and after half an hour golden pancakes on beer flaunted on the table - unrealistically delicious. Therefore, my husband sometimes allowed me to “take away” half a can of beer from him for such yummy. I advise you to try it too.

Ingredients:

- light beer - 250 ml;
- kefir (low-fat) - 250 ml;
- chicken eggs (selective category) - 2 pcs.;
- wheat flour (highest grade) - 1 tbsp. with a small slide (200 ml);
- baking powder for dough - 1/2 tsp;
- vegetable oil (deodorized) - 4 tbsp. l.;
- granulated sugar - 1 tbsp. l. (taste);
- salt - 1/2 tsp.

Recipe with photo step by step:

1. All products from which pancakes are made, including beer, must be room temperature or even slightly warm. Otherwise, gluten will not stand out from the flour, and the dough will tear when you try to turn the pancake over to the other side. Therefore, either take the eggs out of the refrigerator in advance, or simply heat them in hot water. And then beat into a deep bowl, convenient for kneading pancake dough.




2. Add some salt.




3. Beat eggs with salt with a mixer or whisk until smooth and light foam appears.




4. Pour in the beer. Let me remind you again that it should not be cold. It is also advisable to use light filtered beer, otherwise the pancakes may acquire a characteristic aftertaste, which will not be very pleasant for non-beer lovers. With light beer, pancakes are unrealistically tasty, very soft and lacy, without specific smells and tastes.






5. Also pour in kefir. Its fat content, in principle, does not matter. But the fat-free product is more liquid, so the pancakes will turn out thinner. If you use thick kefir, you will need less flour than indicated in the recipe. Focus on the traditional pancake consistency of the dough.

You can also use milk instead of kefir. I suggest you also look at pancakes, which are very popular with both children and adults.

6. Stir gently with a whisk.




7. Add a tablespoon of sugar. With this amount of sweeten the pancakes will turn out to be neutral, you can wrap any filling in them or serve with different (sweet or unsweetened) sauces. If you want to make sweet pancakes, add a little more sugar. If you are going to make the dish unsweetened, 1 teaspoon of sugar will be enough.




8. Sift the flour into the dough in parts and immediately mix it with a whisk so that lumps do not form in the dough. You can also use a stand mixer to mix pancake batter (select minimum speed work). Remember to add the baking powder to the flour in advance and mix well. Instead of baking powder, you can add regular baking soda.






9. Pour in odorless vegetable oil. Again, gently mix the pancake batter.




10. It is advisable to let the dough brew for 10-15 minutes at room temperature so that the gluten is evenly distributed over the dough and the pancakes do not tear during baking. Before pouring the first portion of the dough, grease the pan with vegetable oil (if the pan is not pancake or without a special non-stick coating). Pour about a ladleful of dough into a well-heated pan and spread it evenly over the bottom.




11. Bake the pancake for 2-3 minutes over medium heat, then turn over and cook for about a minute more.




12. Serve warm with your favorite toppings. In principle, pancakes are elastic, so they can be stuffed with your favorite filling.




These are the pancakes I got on beer - unrealistically tasty and simple!

And on this site you can learn how to cook very simple, and pastries are fabulously delicious!

Bon appetit!

I think many hostesses have heard about making cookies with beer, and some even cook them quite often. On the basis of beer it turns out very delicious pastries. Today we are making pancakes from beer. Who has not yet done such experiments, be sure to fill this gap in your culinary practice. Moreover, now is Maslenitsa week and you should please your family with new and original recipes for delicious pancakes.

Pancakes are cooked only on beer, that is, no other liquid base is used - water or milk. Products are fried without problems, do not stick to the surface of the pan, they turn out thin and soft. Even in milk, I don’t get such tender pancakes. As for the smell of beer, as for me, it is present, but only when the pancakes are hot - the cooled pancakes absolutely do not smell of beer.

So, let's prepare the products for making pancakes on beer without milk.

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

Whip the ingredients thoroughly with a hand whisk until foam appears on the surface. Grains of sugar and salt should dissolve to the maximum in the egg base.

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

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 an electric whisk.

At the end, pour the required amount of vegetable oil into the pancake dough. While stirring for a long time, completely distribute the oil throughout the mixture.

Beer-based pancake dough does not need to be insisted, you can instantly start frying pancakes. Heat the pan well, grease with oil, then pour a small portion of the dough onto the surface with a ladle. With the sloping movements of the pan, form a blank for the next pancake. Fry the pancakes on a slightly above medium heat. In just half a minute, one side of the product will be covered with bubbles, then the pancake can be turned over to the other side.

Thus, use up all the dough, frying each pancake separately until it acquires a ruddy hue on both sides.

This is how ready-made pancakes on beer without milk look like. Serve them on the table when they have cooled down a bit.

Bon appetit!