Bakery products

Tender pancakes in milk


Ingredients for making tender pancakes in milk

  1. Milk 1.5 cups
  2. 2 eggs
  3. Sugar 1-2 tablespoons
  4. Wheat flour 1 cup
  5. 0.5 teaspoon salt
  6. Vegetable oil -2-3 tablespoons to taste
  7. Butter 30-40 grams
  • Main Ingredients Eggs, Milk, Flour
  • Portion 3-4
  • World Cuisine

Inventory:

Deep bowl, blender, blender bowl, spatula, tablespoon, whisk, pancake pan, metal spatula, flat dish, butter knife, egg separator, soup ladle.

Cooking tender pancakes in milk:

Step 1: Prepare the proteins.


Before you start preparing the dough, you should prepare egg whites. To do this, use a separator and remove the yolks from the eggs, we will need them a little later. Then, using a mixer, beat the rest for several minutes until a sufficiently thick foam is formed, but not the same as for making meringue, but slightly thinner, to soft peaks. Be careful and careful, the proteins should be absolutely clean, without the yolk impurity, and the dishes should be dry and fat-free, otherwise you will not succeed, because the foam simply will not break up. Set the resulting egg mass aside and take on the preparation of the dough.

Step 2: Cook the dough.


First of all, mix the remaining yolks with sugar and salt, after that add half a glass of milk and beat everything with a fork until the sugar is completely dissolved. Now begin to gradually stir in the flour. I usually add a tablespoon, stir well, breaking all the lumps and putting the next portion of flour. As a result, you should get a thick dough. After which the mass is diluted with the remaining milk, add 1 dining room tablespoon of vegetable oil and mix well, again until the dough is homogeneous. And with the last step, pour the whipped proteins, more precisely, carefully put them in a pancake mass and stir, slowly moving the spoon in a circle, scooping from edge to center.

Step 3: Fry the pancakes.


Heat a flat pan on the stove, and some vegetable oil in it. When the oil starts to bubble, scoop out the dough with a ladle and pour it into the bottom of the heated dishes with a thin stream, with the other hand rotate the pan so that the liquid is evenly distributed. Important: Do not be greedy, do not scoop up a lot of dough at once, so that your pancake does not turn out too thick, otherwise it will remain raw inside.

Cook the pancake over medium heat until the dough is set and a crust forms on the underside. After that, gently pry the dough with a spatula and carefully unstick it from the pan. Turn over and continue frying until cooked.

Fold the finished pancake right away on a flat dish, lubricating it with a thin piece of butter on top. This will give the finished dish a pleasant aroma and taste. For greater convenience, you can pre-melt the creamy little and apply it with a special silicone brush.
Continue to cook pancakes until you fry all the dough, then grease the last pancake and wait about 5 minutesso that everything cools down and you can eat without burning. That's all, start serving ready-made tender pancakes to the table.

Step 4: Serve the delicate pancakes.


Serve pancakes with various additions, for example, with caramel syrup or berry jam. Various fruit jams, chocolate sauce or regular fresh sour cream are also good here. Pancakes cooked according to this recipe are usually eaten right away, so you don’t have to store them for a long time. Therefore, quickly brew your favorite hot drink and start a meal, otherwise you yourself may not have anything left.
Enjoy your meal!

Recipe Tips:

- In order for your tender pancakes to remain soft for a long time and not dry, cover them immediately after preparation with a clean waffle towel.

- To give the finished product a more spicy flavor, add a little crushed cinnamon and vanilla to the dough.

- In order not to make pancakes too oily, you can grease the pan with vegetable oil using half the peeled potatoes or onions.