• How to make pancakes?

    For some, pancake art seems to be the limit of cooking, but in fact it’s not difficult to make thin pancakes, you just need to follow a few simple rules and find your favorite recipe. Then pancakes will always please you.

    How to make pancakes with milk

    Pancakes on milk, and even more so, with a variety of fillings - the best breakfast on any day of the week. Please them your family, friends and yourself together. But before you enjoy a delicious delicacy, you need to figure out how to make the dough for pancakes.

    For the dough, take the following ingredients:

    • 1-1.5 cups of flour (flour is better to take wheat, but some like rye and buckwheat pancakes, so this is a matter of taste);
    • 1/2 liter of milk (the fresher and fatter milk, the tastier and more satisfying the pancakes);
    • 3 eggs (you can take two, but then they must be large, brown);
    • Sugar - to taste;
    • Salt - also to taste;
    • A tablespoon of vegetable oil - so that the pancakes do not hesitate to stick to the pan.

    Cooking:

    1. Mix to start the eggs, sugar and salt. Mix thoroughly in a white egg mass.
    2. Slowly add the flour.
    3. Slowly pour the milk into the dough and keep stirring, destroying the lumps with a whisk or blender.
    4. Add a spoonful of unscented butter. In Norwegian cuisine they often add liquid butter, pancakes from it become even more tender. If you have the opportunity to use this oil - use, if not - take the usual unscented oil.
    5. You can add vanilla, cinnamon, coconut, cocoa - whatever you like.
    6. Heat a frying pan well - a drop of water on it should instantly hiss.
    7. Lubricate the pan a little with oil. If you have a Teflon pan, oil can not lubricate it at all.
    8. Scoop the dough with a ladle and pour it into the pan with a thin layer. Thin pancakes are fried very quickly, so do not move away from the stove and quickly turn them from side to side. The best thing to do is not a wooden spatula, but a dessert knife or two forks.
    9. Ready-made pancakes can be eaten with sour cream, jam or condensed milk.

    How to make pancakes on the water

    Pancakes on the water are flexible and are excellent for stuffing with boiled condensed milk, cottage cheese, minced meat.If these pancakes are cooked correctly, then they will not be inferior in taste to pancakes cooked in milk. Making thin pancakes on the water is easy.

    For the dough, take the following ingredients:

    • Half a liter of water (it is better to take boiled or just distilled);
    • Two eggs (eggs take brown, large);
    • 2 tbsp. l sugar (you can change the dosage to taste);
    • 2 cups of flour (it is possible and less, the consistency should be like that of liquid sour cream);
    • Unscented vegetable oil.

    Cooking:

    1. Pour water into a bowl, add salt, sugar and two eggs. All whisk thoroughly. Slowly, reinsuring against the appearance of lumps, add flour. Mix everything with a mixer. If you make the dough by hand, then mix the flour, eggs, salt and sugar first and then add water.
    2. Pour 1-2 tablespoons of vegetable oil into the dough.
    3. Heat the pan very well and brush it with vegetable oil.
    4. Bake pancakes on both sides and re-grease the pan each time.

    Pancakes can be eaten just like that, you can stuff stuffed chicken fillet, cheese, crab sticks, chocolate paste and in general everything your heart desires.


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