Cooking process
Sour milk … For some reason, in my childhood, it seemed to me that it was a hopelessly spoiled and lost product, and wondered why Dad drinks it with such pleasure!?! And only over the years I realized that this is not only a healthy drink fermented in a natural way, but also a wonderful ingredient for making delicate pastries, such as, for example, pancakes.
Extraordinarily tender pancakes with sour milk and boiling water are perfect for filling them with stuffing and not only sweet stuff. Adding less sugar in the dough, you can prepare snack pancakes with a piquant filling or pancakes with meat.
So, we will prepare the products for the preparation of pancakes with banana filling. If the boiled condensed milk was stored in the refrigerator, you need to get it in advance so that it becomes room temperature, or put the jar in a container with very warm water to speed up the process. Sour milk should also be at room temperature.
Teapot with water set to boil.
It is desirable to sift the flour together with soda, so that no lumps of soda will get into the dough.
Bananas I used varieties of “baby”, they are sweeter, but you can take ordinary bananas, then there will be enough 2 bananas for the filling.
Prepare the dough for pancakes. In a suitable bowl, whisk egg, sugar and salt.
To the eggs, pour in sour milk, add the flour sifted with soda, mix until the disappearance of dry lumps of flour.
By this time, the water, most likely, has already begun to boil. Constantly and actively stirring the dough, pour in hot boiling water, add 2 tablespoons. vegetable oil and mix with whisk until a liquid homogeneous dough without lumps. We leave the finished dough for 10-15 minutes at room temperature.
Let’s fix the pancakes in a well-heated frying pan, lubricating it with the remaining vegetable oil, if necessary.
For the filling, whisk at a high speed mixer cooled cream with sugar powder to the state of a strong peak. We will remove the cream in the refrigerator until the right moment.
We open the jar with condensed milk and mix it a little to make the mass more homogeneous and convenient for use. Bananas crushed to the state of mashed potatoes in any convenient way, I used potato.
We will postpone 1 tablespoon each. boiled condensed milk and whipped cream, mix them in a small bowl and put into a paper cornette – this mixture will serve as a decoration of the finished dessert.
On the working surface, we spread one pancake, we shall grease it with a small amount of boiled condensed milk (it is more convenient to do this with an oil knife or a patisserie spatula), we distribute banana puree (1 / 2-1 tsp) from above. The filling is distributed so that there is a little free space at the edges.
On banana puree, we will lay out a little whipped cream and distribute them. Do not need to use a lot of stuffing, otherwise the pancake will be difficult to fold, and the filling will flow.
Tuck off the unglazed edges of the pancake inside – this will keep the filling when folding the pancake.
We roll a pancake in a tube (you do not need to compact it), the filling is securely sealed inside. We do this with all the pancakes and stuffing.
Pancakes with a banana filling can be cooled a little, taking in the refrigerator for 30-40 minutes, and you can serve immediately, decorating to your own taste.
Bon appetit and delicious Maslenitsa you!
Pancakes with banana filling
Delicate custard pancakes in sour milk with a filling that to taste resembles the famous dessert “Bannofi Pai”
Ingredients
Egg of chicken – 2 pcs.
Sugar – 3 items of l.
Salt – 1/2 tsp.
Milk sour – 250 ml
Wheat Flour – 200 g
Soda – 1 tsp.
Water (boiling water) – 250 ml
Vegetable oil (refined) – 3 tbsp.
Filling:
Bananas – 4 pcs.
Condensed milk (boiled) – 1 jar
Cream (from 30% fat content) – 200 ml
Powdered sugar – to taste
Vanillin – to taste
Cooking process
Sour milk … For some reason, in my childhood, it seemed to me that it was a hopelessly spoiled and lost product, and wondered why Dad drinks it with such pleasure!?! And only over the years I realized that this is not only a healthy drink fermented in a natural way, but also a wonderful ingredient for making delicate pastries, such as, for example, pancakes.
Extraordinarily tender pancakes with sour milk and boiling water are perfect for filling them with stuffing and not only sweet stuff. Adding less sugar in the dough, you can prepare snack pancakes with a piquant filling or pancakes with meat.
So, we will prepare the products for the preparation of pancakes with banana filling. If the boiled condensed milk was stored in the refrigerator, you need to get it in advance so that it becomes room temperature, or put the jar in a container with very warm water to speed up the process. Sour milk should also be at room temperature.
Teapot with water set to boil.
It is desirable to sift the flour together with soda, so that no lumps of soda will get into the dough.
Bananas I used varieties of “baby”, they are sweeter, but you can take ordinary bananas, then there will be enough 2 bananas for the filling.
Prepare the dough for pancakes. In a suitable bowl, whisk egg, sugar and salt.
To the eggs, pour in sour milk, add the flour sifted with soda, mix until the disappearance of dry lumps of flour.
By this time, the water, most likely, has already begun to boil. Constantly and actively stirring the dough, pour in hot boiling water, add 2 tablespoons. vegetable oil and mix with whisk until a liquid homogeneous dough without lumps. We leave the finished dough for 10-15 minutes at room temperature.
Let’s fix the pancakes in a well-heated frying pan, lubricating it with the remaining vegetable oil, if necessary.
For the filling, whisk at a high speed mixer cooled cream with sugar powder to the state of a strong peak. We will remove the cream in the refrigerator until the right moment.
We open the jar with condensed milk and mix it a little to make the mass more homogeneous and convenient for use. Bananas crushed to the state of mashed potatoes in any convenient way, I used potato.
We will postpone 1 tablespoon each. boiled condensed milk and whipped cream, mix them in a small bowl and put into a paper cornette – this mixture will serve as a decoration of the finished dessert.
On the working surface, we spread one pancake, we shall grease it with a small amount of boiled condensed milk (it is more convenient to do this with an oil knife or a patisserie spatula), we distribute banana puree (1 / 2-1 tsp) from above. The filling is distributed so that there is a little free space at the edges.
On banana puree, we will lay out a little whipped cream and distribute them. Do not need to use a lot of stuffing, otherwise the pancake will be difficult to fold, and the filling will flow.
Tuck off the unglazed edges of the pancake inside – this will keep the filling when folding the pancake.
We roll a pancake in a tube (you do not need to compact it), the filling is securely sealed inside. We do this with all the pancakes and stuffing.
Pancakes with a banana filling can be cooled a little, taking in the refrigerator for 30-40 minutes, and you can serve immediately, decorating to your own taste.
Bon appetit and delicious Maslenitsa you!