Thin, lacy pancakes will appeal to many. Unlike the more solid pancakes, they rarely have a filling, but they are great for dipping them in a variety of sweet or savory sauces.
Basic recipe for lace pancakes
For simple, thin pancakes, you will need:
- 140 grams of wheat flour;
- 200 ml of milk 2.5% fat;
- 100 ml of warm boiled water;
- 2 medium chicken eggs;
- 25 grams of melted butter and melted butter for frying;
- salt.
Sift flour with a pinch of fine salt so that it forms a hill. Make a well in the middle. Mix the milk with water. Instead of ordinary boiled water, you can take mineral water. It will make the pancakes more fluffy. Break the eggs into the groove in the flour and start mixing them slowly, gradually pouring in the diluted milk. Stir the dough until smooth and smooth. Set aside for 30-40 minutes, cover with a towel.
Add melted butter to the dough. Preheat a thin and wide pancake skillet over medium-high heat. Lubricate with oil. Take a ladle, scoop up the dough. There should be about 2 tablespoons of it in a frying pan with a diameter of 22 centimeters. Tilting the pan gently in different directions, pour the pancake dough onto it. It should cover the entire surface of the dish, spreading in a thin layer.
Bake for 40-45 seconds on one side, turn over with a flexible silicone spatula and bake on the other side. Put the finished golden pancake on a plate and do the next.
If you plan on serving these pancakes with sweet sauces, preserves, jam, whipped cream, or slices of fruit, you can add lemon or orange zest, a pinch of cinnamon, and some vanilla sugar to the dough. If pancakes are to become a snack, you can put some chopped spicy-aromatic herbs in the dough.
Secrets of thin pancakes
For thin pancakes, the time at which the dough settles is very important. If you skip this step, the pancakes will not be as light and elastic. The fact is that flour gluten swells in the dough at this time. You can even leave the dough to infuse overnight, but then add a little more milk to it before using.
The best frying pan for thin pancakes is cast iron. It conducts heat perfectly and evenly, and also maintains it for a long time. Such a frying pan will allow you to bake pancakes even, with golden specks.
If you don't plan on eating the pancakes right away, use thin baking paper to transfer them. When thin pancakes cool, they can stick together and tear when you separate them. Pancakes lined with paper can be stored in the freezer for up to 1 month. They are thawed at room temperature and then heated in the oven.
