Pancakes with milk
This recipe for pancakes in milk is good because it is verified to the smallest detail, which means that even a novice cook will get them. Moreover, thin, tender, well, what, in fact, they should be! Serve pancakes in their pure form, add sour cream or jam, wrap any sweet or savory filling in them ... There are a lot of options! Pay attention to the second step of preparing the dish: the dough must be allowed to “rest” for 30 minutes at room temperature. During this time, gluten will develop in the flour, which will provide thin pancakes with special plasticity, and they will not tear.
Ingredients
Servings 4-6- 220 g flour
- 3 eggs
- 600–700 ml milk, 2.5% fat
- 3 art. l. vegetable oil
- 2 Art. l. Sahara
- 1 h. l. year
- ghee or vegetable oil for frying
Cooking
Step 1
Prepare pancake batter. Take food out of the refrigerator and bring it to room temperature. Crack the eggs into a bowl, add salt and sugar, beat until very fluffy.
Step 2
Add half of the milk, stir until smooth. Sift flour into a bowl, mix so that there are no lumps. Pour in the remaining milk and vegetable oil. Mix thoroughly. Cover the bowl with a towel and let the dough rest for 30 minutes.
Step 3
Heat up a frying pan, brush lightly with oil. Bake thin pancakes over high heat. Put the finished pancakes in a bowl or pan under the lid. Serve hot.