In this recipe, you will learn how to quickly cook round, golden and hearty pancakes in milk with fried eggs.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In Old Russian cuisine, pancakes were baked only on Shrovetide. They symbolized farewell to the hungry winter, welcome to spring and the beginning of labor activity, which will bring a new harvest. Previously, classic Russian pancakes were prepared with buckwheat flour and fat sour cream or milk. From this they turned out to be quite thick and dense. But today it is not customary to brag about the considerable thickness of pancakes. In "culinary fashion" - a light, lace and perforated structure, which can be obtained using various techniques.
Most often, many people like to feast on pancakes with sour cream, jam, condensed milk or honey. But in this recipe, I propose to try round patches with fried eggs cooked in lard. This is a very satisfying and high-calorie food that saturates the body well. However, if you are monitoring your weight and do not want to harm your figure, then use low-calorie ingredients. For example, milk can be replaced with water or kefir, and scrambled eggs can be cooked not in lard, but in vegetable oil.
- Caloric content per 100 g - 210 kcal.
- Servings - 15 Pancakes
- Cooking time - 30 minutes
Ingredients:
- Flour - 250 g
- Milk - 500 ml
- Egg - 1 pc.
- Refined vegetable oil - 2 tablespoons
- Salt - a pinch
- Sugar - 2-3 tablespoons or to taste (since the pancakes are served with scrambled eggs, they should not be too sweet)
Cooking pancakes in milk with scrambled eggs
1. Place flour in a large container. If you wish, you can sift it so that it is enriched with oxygen. Then the pancakes will turn out to be softer and it will be easier to knead the dough, breaking all the lumps.
2. Add vegetable oil, salt and sugar to the flour. Be sure to add vegetable oil, then the pancakes will not stick to the pan. If desired, vegetable oil can be replaced with melted butter, from which the pancakes will have a pleasant golden color and more on the surface of the holes.
3. Beat an egg at room temperature into the dough. Therefore, remove it from the refrigerator beforehand.
4. Pour in milk, which also should not be cold, and knead the dough well until smooth. For this, it is most convenient to use an electric blender or blender. The thickness of the dough should be like very thin sour cream.
5. Heat the pan well over high heat and brush its surface with a piece of bacon. This will prevent the first pancake from sticking to the pan. Then take half a scoop of dough, tilt the pan slightly and pour the dough into its center. Rotate the pan in different directions so that the dough covers its entire surface in an even thin layer. The amount of dough in the scoop may vary depending on the size of your pan.
6. Simultaneously with frying pancakes, cook scrambled eggs. To do this, melt 30 grams of lard in another pan. Then fry two onions, chopped in half rings, until transparent. Then gently beat in 3 eggs so that the yolks do not spread, salt them and cook the fried eggs until they are completely cooked, i.e. before protein coagulation. Serve the pancakes along with the scrambled eggs. They should be eaten by rolling them up and dipping them into the yolk.
See also the video recipe - thin pancakes with milk, a recipe from the chef Ilya Lazerson:
