Pancakes with milk in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to make pancakes with milk in a slow cooker? Prepare your food. Milk of any fat content will do, you can even replace some of the milk with water. Instead of vegetable oil, you can use melted butter in the dough, and add 1/2 tsp for taste. vanilla sugar.

2. STEP 2

   

   Heat the milk, beat in two eggs at room temperature and mix everything until smooth. A warm mixture will make it easier to stir the flour. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

3. STEP 3

   

   Add sugar, add vegetable oil (or melted butter) and mix again.

4. STEP 4

   

   Sift the flour and pour into the dough in portions. After each addition, mix it well with a whisk so that no lumps form. The amount of flour may differ from that stated in the recipe, check the consistency of the dough.

5. STEP 5

   

   Quench the soda with vinegar and add to the dough, mix well and leave for 15 minutes. During this time, gluten will develop well, which is responsible for elasticity - as a result, the pancakes will not tear when turned over. The dough should not be very liquid, but not viscous either.

6. STEP 6

   

   Set the multicooker to the “Frying” mode (or another suitable one, depending on your model) for 1 hour. Pour in a little vegetable oil. Using a ladle, scoop up a portion of the dough and pour it into the middle of the bottom of the multicooker. Spread the dough evenly over the bottom. Close the lid and fry the pancake for 2-3 minutes. Then open the lid, turn the pancake over with a spatula and fry under the lid for another 2-3 minutes until golden brown. Bake all the other pancakes in this manner.

Comments on the recipe

lasi

21.11.2023

4.5

I know the classic version of pancakes made with milk and without soda.

Moderator Ksenia

21.11.2023

4.8

I’ve already cooked pancakes in the slow cooker, now it’s the turn of pancakes. The dough is medium in consistency - neither liquid nor thick. I needed exactly 250 grams of flour, as indicated in the recipe. I formed the pancakes by distributing the dough evenly over the bottom with the rounded side of the ladle. The pancakes turn over with a bang, which made me very happy. They actually take longer to cook than in a frying pan. But the convenient thing is that the pancakes don’t burn, so you can safely do other things along the way. Pancakes made with milk in a slow cooker are thicker than regular ones and not as crispy, but still very tasty. In addition, they turned out to be absolutely non-greasy. Maria, thank you very much for the recipe!

Larisa

21.11.2023

4.8

What is the need to bake pancakes in a slow cooker? Gas in our country is much cheaper than electricity.

Tatiana

21.11.2023

4.7

How inventive our hostesses are. We even tested the multicooker for pancakes. Smart girl.