Every housewife has her favorite pancake dough recipes. There are a lot of these recipes, but the most popular are the so-called "quick" pancakes.
Pancakes in Old Russian cuisine were prepared exclusively for Shrovetide. They were considered a symbol of the famine leaving with the winter, the labor spring began, which was a step towards obtaining a new harvest. The classic pancakes were thick and thick - they were offered as a main course, not for dessert.
Now it is not customary to boast about the thickness of pancakes. More common are "quick" pancakes, light, almost lacy.
What you need to make pancakes
Pancakes are not only tasty in themselves - they also like to add sweet jam, condensed milk, sour cream, honey to them. Pancakes can be stuffed with any fillings. The result - in combination with a fatty dough, the stomach is provided with heavy food in large quantities. To maintain a healthy figure, it is best to choose low-calorie ingredients.
Pancakes made with milk are the most popular. Depending on your preferences, you can choose both store and homemade milk - more fatty. You will need the following products:
- milk - 0.5 l;
- flour - 200 g;
- egg - 2 pcs.;
- sugar - 1 tablespoon;
- salt - 1 pinch.
How to make pancakes
Eggs and milk must be taken out of the refrigerator in advance - before kneading the dough, their temperature should be close to room temperature.
Beat the eggs well in a bowl - for this you can use a mixer, whisk, or just a fork. Add salt and sugar. Sugar must be added without fail - even if you plan to make pancakes stuffed with unsweetened fillers like meat or salad. The dough will be much tastier this way.
Milk is added to the mixture, everything is mixed properly. A sieve is placed on a bowl and flour is poured through it. So it is not difficult to get rid of lumps, and the structure will turn out to be airy and tender. Flour is added to the dough for quick pancakes in several steps, in small portions, while the dough must be constantly mixed. The consistency of the prepared pancake mixture should resemble thin sour cream. It will be much easier to bake pancakes in milk this way - the dough spreads more easily in the pan, and when turned over, it will not crumple.
To make pancakes, put a frying pan on the fire and heat well. Smear the bottom with vegetable oil. Scoop the dough with a ladle and pour into a hot pan, distribute over the surface. Bake the first side for two to three minutes, then turn the pancake with a spatula to the other side.
Put the finished pancake on a dish and grease with butter or fill with the filling.
