Hypoallergenic lace pancakes with pasta broth

Hypoallergenic lace pancakes with pasta broth

Category: Bakery products

Ingredients
Wheat flour
Broth from pasta
Granulated sugar (optional)
Vegetable oil in dough

Cooking method

• Cook pasta as usual.
• We do not pour the broth, but cool and start the dough on it - just add flour and granulated sugar (optional).
• The consistency we love - I like thin pancakes, so I made a very thin dough.
• Stir well, let stand for 30 minutes, stir again, add vegetable oil to the dough and fry in a pan.

Olya, how beautiful! And unusual pancakes !!! Thank you! Need to try.

Very beautiful pancakes turned out

There is a lot of wheat starch in the dough: from flour and from cooking pasta

They are hypoallergenic only for ordinary citizens, connoisseurs of Russian pancakes, and if there are problems with wheat flour, celiac disease, then there will be big problems

This is nothing - but without eggs and milk. You can also make on buckwheat flour. The same will turn out.

I understand that they are hypoallergenic due to the lack of eggs.

Here, it would be nice to try to cook on buckwheat

But allergy sufferers are still not allowed, the broth is pasta with wheat starch

Olya, you're stunned by the entertainer! But still, what proportions do you need for cooking water and pasta? At least approximately.

It depends on which allergy sufferers)

But still, what proportions do you need for cooking water and pasta? At least approximately.

According to Italian standards: for 1 liter of water, 100 grams of pasta (1 serving per person) and 10 grams of salt are taken

[Olga]

Olga, forgive the chatter, the pancakes are beautiful!

Pancakes are handsome! And also lean. Olya, thanks!

[MariV]

MariV,
Wow! And I poured the broth today ((

[Omela]

Omela, RepeShock, ang-kay, Katya1234thank you girls!

Ksyusha, I cook pasta from durum wheat. I really respect Barilla.

In 4, 5 liters of water, 400 g of macaroons. I let the water boil, throw the pasta there, stir it when the whole mass boils, cover it with a lid and remove it from the heat. I don't go far, I try. Like al dente - I drain the water. With this method of cooking, sometimes it is not necessary to rinse.

OH OH. OH these pancakes for me! I'm allergic to eggs, thank you very much for the recipe.

that's YES!))) unusual)
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Olga, thanks for the recipe! Your pancakes are very beautiful. I never tried to do it on pasta (or any other) broth. Give me experiments !!!

Here, here, and I told you for a long time in that topic about pancakes with starch, which is nada on broth from pasta
The current tried to work together to estimate how much of the recipe to reduce starch, and some said that flour should be counted)

Olga, thanks for the recipe, and even with the proportions)
I also really like Italian spaghetti, I found durum from flour, but I thought that they had little starch, not like Russian)

By the way, in the post where I first read about broth pancakes, the author advised to start the dough the next day after boiling, put the broth in the refrigerator, the next day it becomes slightly sour
Sorry for the flood

I always make pancakes with starch. They are then soft and supple.

[Olga]

Olga, 🔗

when the whole mass boils, cover it with a lid and remove it from the heat.

Olya, thanks. I've never done that, I have to try.)

Olga, thanks! Took it in bookmarks, I must try.

[Olga]

Olga, thanks Urgently cooking macaroshki. Pancakes are a miracle

And today I fried the stars of the pancakes

thank you very much! you can do such a post! did not know such a simple recipe)

And I have been cooking pasta for a long time only in MV, so there is no broth at all
We'll have to remember how to cook pasta on the stove)))) it turns out painfully beautiful

[Matron]

Matron, Innushka, gala10, Albina, thanks, girls for the kind words!

Omela, I have been cooking pasta like this for a long time - it turns out well!

[ninza]

ninza, Tatiana S., kavmins, Thank you!

[Olga]

Olga, I baked based on your recipe. My changes: first I beat 2 eggs with a pinch of salt, then poured in 1 tbsp. boiling water, pasta boiling water, baked milk with a glass. Stir in flour and soda, pour in vegetable oil. Fried pancakes

[Albina]

Albina, very well!

I specially cooked vermicelli on the stove, otherwise I have already adapted to both the cartoon and the micro. I think my finicky will start making faces again. Therefore, I added the egg and milk. And at the same time I added the product 🔗

[Albina]

Albina, that's right, let's not let anything go to waste! Before starting an ordinary five-liter pan of pancake dough, I made a trial portion of 300-500 ml of broth and flour. Fried, tasted, approved.

start a regular five-liter pan of pancake dough

not sour, you are there so indulge in pancakes

Olga, I baked based on your recipe. My changes: first I beat 2 eggs with a pinch of salt, then poured in 1 tbsp. boiling water, pasta boiling water, baked milk with a glass. Stir in flour and soda, pour in vegetable oil.

Murka on the motive of Canio's aria from the opera "Pagliacci" by Ruggiero Leoncavallo
I cooked macaroons, just 500 ml. it turned out a broth, but I have a question: there is a little sediment in the broth at the bottom (they boiled strongly, also "barrels"), or you can make pancakes with this sediment

[selenа]

not sour you are there so indulge in pancakes

Duc there are active eaters, rarely something remains in the morning ...

selenа, you do not need to filter anything, just throw flour there. Try a little - what if you don't like it?

I cook pasta in my tried and tested way, so there is not often a sediment in the broth. Much still depends on the quality of pasta.

Murka on the motive of Canio's aria from the opera "Pagliacci" by Ruggiero Leoncavallo

start an ordinary five-liter pan of pancake dough,

Recently, I, too, so as not to puzzle over what to offer for tea, quickly fry pancakes. But my eaters are not predictable. Today they will crush a huge stack of pancakes, and tomorrow the pancakes will dry up. In general, I do not adhere to my own vowel rule: if today they were smart and ask for the same tomorrow. If I cook for tomorrow, then a little less. Because the "set of teeth" was brought down, but on the second day it gets boring. Better to repeat the same dish, but after a week

Dear pancake bakers ....
and I screwed up
I started a liquid dough for thin pancakes ... and even with turning over it is quite a disaster ((
either the frying pan adhered to the layer, then they torn, and they did not blush ... a frying pan with a white non-stick coating, it seems that it was earlier than the norms ...
buttered it a little, and added butter to the dough .. still problems ...
I was all nervous ... I washed it with vigorous chemistry, like it was smooth and clean, started the second batch .. no, the same thing sticks with me directly pointwise
not my chtol pancakes

[MariV]

not my chtol pancakes

The same story, but on three pans, they stuck to something that cannot be stuck to
I had to, like Albina, stove "based on"
I added an egg, a little milk and we got soulful pancakes for wrapping the filling, the pancakes turned out to be delicious and thin
MariV, thanks for the interesting idea

In my youth I came across a recipe for Siberian pancakes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203842.0 and often baked them without problems. The stove was gas. She got married and left for the North. And here the stove is electric. I tried to fry these pancakes, but they did not work for me. And I left their oven for a long time.And somehow it dawned on me that I was not heating the camphor enough. I mixed and tried. And everything worked out 🔗
Since then I have again with thin pancakes and in a hole. And then I started trying recipes here. And I never forget now that the frying pan must be hot.

[Albina]

Albina, yes, I have gas cooking, the stove has become on a decent fire, one of the girls here mentioned that this affects the roundness and perforation ...
Of course I will still try ... maybe with a coating near the frying pan that ... I don't like them for that (

Olya. thanks again, it turned out delicious! Decoction from rice noodles.

[Omela]

Omela, Ksyusha, I -!

[Olga]

Olga,
And I didn’t understand what the girls had stuck ??? And what kind of frying pan they fried in 7 I have a nonstick one, everything bounced off perfectly.

Yes, in the most ordinary good non-stick frying pan
Pasta is the most common, these are Barnaul

Already ready


Flour is also common


Liquid dough

Dry frying pan

The dough flows well, the temperature at the beginning of the process is maximum - 3, then I bake everything by 2.5.

I am in no hurry to turn over, I give it to bake well, otherwise it will tear when turning, well, like any thin pancakes


Well, yes, not very rich - flour + broth, but you can with caviar or jam

Olya, it turned out very nicely! I didn't have that many holes, although the dough is thick compared to yours. And I greased the pan with oil.

I added butter to the dough.

And I added to the dough. First of all, I feel sorry for my frying pan, it is not recommended to use it without oil, well, for me, the pattern is more beautiful with oil. But here, of course, for an amateur.)

About a frying pan - yes, it is better to grease. I seem to have to look for a new one. Which day I bake five liters.

[Olga]

In order not to do for "reasons":

Olga, I'm not offended by your recipe based on, but because my men will immediately ask why they are on the water. And yesterday I had a decoction of potatoes + a decoction of pasta. And then she put eggs and milk in the dough so that the pancakes were not lean 🔗

[MariV]

MariV, Omela, breathtakingly beautiful
I got, I got sticky
Flour is still the first grade, can it affect, eh?

[Katerina]

The flour is still of the first grade,

Katerina, I also have 1c. I can only assume that it depends on the saturation of the broth. I had a thick, almost jelly. I did not measure out the water when pouring, but clearly less. than 1 liter per 100g of pasta.