How to cook pancakes in milk according to a classic culinary recipe at home? All secrets and subtleties. Step by step recipe with photo and video recipe.
How to make pancake dough correctly? What ingredients are needed to make the perfect pancakes? How to make them thin without tearing during baking? How to lubricate the pan so that the pancakes do not stick? Each hostess always asks these questions in the subconscious.
Today, I will tell you the technological process of making pancakes in milk according to a classic universal recipe with step-by-step photos using little tricks. We will simply and quickly bake pancakes with excellent results, delicious, delicate, tender, very satisfying, and most importantly delicate. Using this recipe, pancakes will never stick to the bottom of the pan, they come off perfectly and do not burn. Baking delicious pancakes for breakfast, lunch and dinner is no longer a problem. This classic pancake recipe will never let you down. It is from him that not too experienced housewives begin to try their culinary talents in the "pancake" business. Such thin pancakes can be used to make puff cakes, salads, fill with filling and use on their own with various sweet and salty toppings.
- Caloric content per 100 g - 192 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Milk - 500 ml
- Salt - a pinch
- Refined vegetable oil - 2 tablespoons
- Sugar - 2 tablespoons
- Vanilla sugar - 1 tsp without top
- Flour - 250 g
- Eggs - 1 pc.
Step by step cooking pancakes in milk:
1. Warm the milk to room temperature and pour into a mixing bowl.
2. Wash the eggs, break the shells and pour the contents into a bowl of milk.
3. Add a pinch of salt and vanilla sugar to the milk. Instead of vanilla sugar, you can use vanillin on the tip of a knife.
4. Pour sugar next. For thin and pale pancakes, do not overload the dough with sugar. The color of the finished product depends on its quantity. A large amount of sugar provokes sticking. If you are a fan of sweet pancakes, try pancakes with sweet toppings.
5. Whisk or use a mixer to beat the liquid ingredients until smooth.
6. Pour the sifted flour through a fine sieve into the milk and egg mass. It is important to do this so that the flour is enriched with oxygen and the pancakes become softer.
7. Knead the dough with a whisk until smooth so that there are no lumps in it. Its consistency should remain moderately liquid, because thinner pancakes are made from thinner dough. However, since all manufacturers have different flours, the dough may turn out thicker or, on the contrary, thinner. And if the dough turned out to be very liquid, then add more flour and mix well, because very thin pancakes will tear during baking. If the dough is too thick, add a little milk or even water, otherwise it will not spread well in the pan.
To make sure there are no lumps in the dough, pass the liquid through a fine sieve. Then let the dough rest for half an hour. During this time, the flour will release gluten, from which the pancakes will become stronger, and are guaranteed not to break during frying in a pan. For the splendor of the pancakes, add soda slaked with citric acid or vinegar to the dough.
8. After half an hour before frying, pour vegetable oil into the dough and mix well with a whisk. Always add butter at the very end, otherwise the pancakes will turn out to be too elastic, hard, dense and tasteless.
You can use any other oil, as long as it is odorless. Melted butter will also work. Then the pancakes will be especially tender.
nine. Take a pan for baking pancakes with a thick bottom. Pancakes will burn in a light skillet with a thin bottom. Place the pan on the stove, brush with a thin layer of fat and heat very well.
For lubrication, it is better to use a silicone brush or napkin dipped in oil (vegetable oil or melted butter). You can also use a piece of bacon, pierce it on a fork and grease the pan.
You need to grease the pan only before baking the first pancake so that it does not turn out lumpy. Further, you do not need to grease the pan, because there is enough oil in the dough and the pancakes will not stick to the pan during frying. The main thing is not to overdo it with butter and remove the excess with a paper towel before pouring the dough.
Next, scoop up the dough with a ladle and pour it into a hot frying pan, which you hold on weight. Scroll it a little in a circular motion so that the dough is evenly distributed over the surface.
Fry the pancake for 1-2 minutes over medium heat. Stir the dough a little when baking subsequent pancakes to distribute the butter evenly. And always add the same amount of dough in a ladle so that the pancakes are the same thickness.
10. When holes are formed on the surface of the pancake, it will cease to be sticky, and the edges will brown and brown, turn it over to the other side. Also, pay attention to whether the pancake slides over the surface of the pan. If so, then it needs to be turned over to the other side. Continue frying the pancake for another 40-50 seconds until it is crispy brown and remove from the pan.
If desired, brush the hot pancake with milk just removed from the pan with a cube of chilled butter. This will fill them with a creamy taste. Cover them with a towel on top so that they breathe, but do not cool down. Having mastered this classic recipe, then you can try other, more complex and original options. For example, you can add spinach juice, beetroot juice, carrot juice, or cocoa powder to your pancake batter. Then you get bright and colored pancakes.
