Thin pancakes with milk

Description

Without thin pancakes in milk, our Maslenitsa is simply unthinkable! Moreover, many people prefer just this option - yeast-free. Which is not surprising, because yeast dough takes a certain time to rise. Unleavened dough cooks much faster (just give it a little rest before you start baking), and pancakes from it are especially thin and beautiful, as in the picture. The benefits are obvious! By the way, culinary historians claim that the yeast version of this dish is a later one: initially, pancakes looked more like cakes and were prepared simply from water and flour. We tested the modern version in practice, and, I must say, it was a success! Thin pancakes in milk are prepared easily and simply: we are sure that even a novice hostess will cope with them.

Cooking

Step 1

Prepare the dough for thin pancakes in milk. Divide the eggs into yolks and whites. Place the yolks in a large bowl or saucepan where you will prepare the dough, and beat lightly with a whisk.

Step 2

Pour milk and water into the yolks. Add salt and sugar, stir. Sift the flour for thin pancake dough through a fine sieve. Add to yolk-milk mixture and stir.

Step 3

Pour vegetable oil into the resulting mixture and mix with a whisk. Cover the container with milk thin pancake dough with a clean towel and leave for 20 minutes at room temperature.

Step 4

Beat egg whites for thin pancake dough in milk with a whisk or mixer until soft peaks. Pour them into the bowl with pancake batter and mix with a spatula.

Step 5

Heat the frying pan where thin pancakes will be fried. Lubricate with a small amount of vegetable oil. Pour a small amount of dough and brown the pancake on one side. Turn over and fry on the other.

Step 6

Thus, bake all thin pancakes in milk. Ready stack on top of each other and coat with melted butter. Keep warm until serving.