Milk pancakes are always a classic. The main recipe for their preparation will help you out more than once, and step-by-step photos will help you knead the dough correctly and make the pancakes thin and tasty.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Each nation has ancient traditions: in clothing, everyday life, songs, language, food, etc. Russian traditions in the preparation of national dishes, like pancakes, are especially interesting. There are hundreds, or even more, recipes for their preparation, however, classic products are considered invariable: milk, eggs, butter, sugar, salt. We will talk about this recipe below.
When cooking pancakes, housewives often face some problems. Therefore, I want to reveal several important secrets. Firstly, it is better to take wheat flour for cooking. For looser pancakes, use oatmeal or buckwheat flour. Secondly, so that there are no lumps, sift the flour through a sieve and add it in small portions, kneading each well. Thirdly, if you are preparing pancakes for the first time, then I advise you to take milk and water in equal proportions. Then the pancakes will turn out to be thin, but strong. Fourthly, it is advisable to have a separate pancake pan for baking pancakes, so that you don't have to fry anything on it besides pancakes. Considering all these subtleties, pancakes will turn out to be sweet, delicate and tasty.
- Caloric content per 100 g - 170 kcal.
- Servings - 15-18
- Cooking time - 30 minutes
Ingredients:
- Wheat flour - 200 g
- Milk - 450 ml
- Vegetable oil - 3 tablespoons
- Eggs - 1 pc.
- Salt - a pinch
- Sugar - 3-6 tablespoons (taste)
Making a classic milk pancake recipe:
1. Pour milk with vegetable oil into a bowl for kneading dough and beat in a raw egg. Milk and eggs should be at room temperature. Therefore, remove them from the refrigerator in advance. Vegetable oil is traditionally added to dairy pancake dough to prevent scorching. You can replace it with melted butter. Then the products will have a beautiful and porous texture.
2. Whisk or use a blender to blend the liquid ingredients until smooth and smooth.
3. Pour salt, sugar and flour into the liquid ingredients. Sift the last product through a fine iron sieve.
4. Knead the dough again until smooth. The dough in milk should look like liquid sour cream, it should flow easily from the spoon, but it should not flow freely like water. It is from this dough that thin and smooth pancakes will turn out.
5. Place the pan on the stove and heat it up. Spread a thin layer of butter over the surface and pour in a dough portion. By twisting the pan, the dough is evenly distributed over the entire area. In the future, before baking pancakes, the pan can be left alone.
6. Fry the pancake on one side for 2 minutes, then flip it over to the other side, where cook for 40-50 seconds over medium heat.
7. Serve the prepared milk pancakes. They can be served on their own or stuffed with any products.
See also the video recipe on how to make thin milk pancakes.
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