I have a dream for a long time – to bake a high stack of pancakes, luxurious, such as on the most gorgeous photos on the topic of Shrovetide!
But only once was it possible to reach the desired height. The fact is that when we bake pancakes, no matter how much you put on the dish – and their number for some reason remains the same! In my opinion, this is the main indicator of delicious pastries So we love pancakes, even more than pancakes.
I tried many recipes for pancakes – and lush, plump on kefir, and openwork yeast, and thin, lace on milk, and even patterned pancakes in the form of drawings! All of them are good in their own way, tasty with different fillings in and of themselves. And recently I came across a very simple and easy recipe for pancakes with milk. So lucky that I baked twice a day for a full portion!
Imagine: thin pancakes, perforated, and most importantly – it’s a pleasure to take pictures from the pan! They do not stick to the pan, they turn over very easily, there is a minimum of food compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend.
- 3 cups of milk (glass = 250ml);
- 3 eggs;
- 2 tablespoons of sugar (or 1 if the filling is unsweetened);
- 2 cups of flour;
- 1 teaspoon soda;
- tablespoon of lemon juice;
- a pinch of salt;
- 2-3 tablespoons of sunflower oil.
Dough for pancakes with milk:
Beat with a mixer for a moment to pomp.
Gradually, for 3-4 doses, stirring all the time, alternately sift flour into the dough.
And pour in the milk.
Half a cup of flour – mixed – half a cup of milk – mixed – again flour, until we add everything. If in the dough lumps, do not worry: I just beat the dough with a mixer after adding all the milk and flour, and it becomes fluffy and smooth, without lumps!
Pour a teaspoon of baking soda into the dough, squeeze some lemon juice into it, mix it. As I learned recently, it is better to mix the soda with the last portion of flour and sift everything together into the dough, mix and then pour the lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.
Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.
The dough turns liquid, pouring, and if it seems too thin to you – do not be tempted to add flour there! The dough for thin pancakes and should be such that you are sure when you start to bake.
We grease the pan with sunflower oil (we lubricate it, but we do not pour it as for pancakes!) Just before the first pancake, there is no further need – the pancakes are perfectly removable!
Heat the pan well on the fire, then pour the dough with the scoop, and with the second hand turn the pan so that the dough spreads on it in a uniform thin layer. On pancakes holes appear instantly! Thin pancakes are cooked on the fire more than the average just instantly: be sure to keep turning in time!
We turn it like this: under the edge of the pancake we slip a wide spatula with a thin edge (this is important, I have a metal spatula – so it is thin and removes well, and the plastic one, thicker, does not fit). We hook the pancake with a spatula (if necessary, carefully, so as not to burn yourself, we help with the fingers of our free hand) and again! – we overturn on the second side.
A couple of tens of seconds – and the pancake was fried from the second side. Use a spatula to remove the pancakes on the dish. They will be fatter and tastier if each, removing from the pan, grease with butter.
That baked many, many beautiful, ruddy, thin pancakes!
The best thing is to eat them right away, but you can make a beautiful rose, or rolls with a filling, or honeycombs, or even a pancake cake! Such pancakes can be made chocolate – this is a separate recipe.