Basic pancake recipe
This is one of my favorite pancake recipes. The pancakes are very delicate and thin, which can make it difficult to flip them. But if you fry the pancakes on a special pancake pan, you'll be fine. I recommend to cook!
Composition:
- milk – 400 ml
- flour – 200 gr.
- water – 150 ml
- eggs – 2 pcs.
- sugar – 1.5 tbsp.
- butter – 10 gr.
- vegetable oil – 2 tbsp.
- salt – a pinch
Cooking the pancakes:
Sift the flour and salt into a bowl, make a hollow in the center and beat the eggs into it.
Sift the flour and salt into a bowl, then beat the eggs into the bowl.
Mix the eggs and flour.
Mix the milk with the water and sugar and, stirring constantly, add the liquid to the flour.
Mix the batter with a whisk until the lumps disappear.
Then add the vegetable oil and beat the batter with a whisk or mixer.
Heat a skillet vigorously and grease with a piece of butter.
Pour about a third of a ladleful of batter onto the skillet and make a quick circular motion with it to spread the batter over the entire surface of the skillet.
Once the pancake is browned, flip it over with a wide spatula to the other side and brown the second side.
Flip it over with a wide spatula and brown the second side.
Place the finished pancakes on a platter, brushing each one with a little butter.
To keep the pancakes from getting cold, cover the pancake dish with a bowl.
Serve the pancakes with sour cream, caviar, fish, jam, etc.
Bon appetit!
