DRY MIXTURE FOR PREPARATION OF PANCAKES AND METHOD FOR PREPARATION OF PANCAKES BASED ON IT Russian patent published in 2024 - IPC A21D13/44 

FIELD: food industry.

SUBSTANCE: invention can be used in catering. Proposed dry mixture for preparation of pancakes includes oat flour, amaranth flour, a sweetener, a structure-forming agent, a baking powder and crystalline vanillin. Structure-forming agent is represented by hydrolysed fish collagen and trehalose as a sweetener. Initial components are taken in the following ratio, wt.%: oat flour—54.0–59.4; amaranth flour—28.0–31.8; sweetener—6.0–7.0; structure-forming agent—5.0–6.0; baking powder—1.0–1.5; crystalline vanillin—0.1–0.2. Method for preparation of pancakes based on this mixture envisages preparation of pancake dough by adding to said dry mixture as a disperse medium drinking water with temperature of 55–75 °C. Dough kneading with the help of a mixer at low rpm for 3–5 minutes to obtain a homogeneous dough with a semi-liquid consistency. Pancakes are baked in a frying pan greased with a fatty component at temperature of 110–125 °C.

EFFECT: invention is aimed at obtaining a product with high consumer properties and will make it possible to expand the range of flour products with reduced allergenicity.

2 cl, 4 tbl, 3 ex