Pancakes can be thin and fluffy, sweet and bland, with a variety of fillings and without them at all. If you want to make thin, tender pancakes, you need to use a yeast-free dough. Mixing is easy and simple. The beginner will have to tinker a little with baking, but soon everything will definitely work out. It is these pancakes that are best suited for any fillings - they are thin, easily roll up and perfectly complement the taste.
It is necessary
- - flour (wheat, not pancake) - 270 g;
- - eggs - 2 pcs.;
- - milk - 1 l;
- - sugar - 2 tbsp. spoons;
- - salt - 1 pinch;
- - sunflower oil - 3 tbsp. spoons;
- - soda - 1 pinch.
Instructions
Step 1
Break two eggs into a bowl. Add salt, sugar and mix thoroughly until smooth, without beating.
Step 2
Add a couple of tablespoons of sunflower oil. It is better to use refined - it will not give a characteristic taste to the finished pancakes.
Step 3
We put 1 liter of milk on the stove and heat it up a little. If you use cold milk, the pancakes may tear during frying. You need to heat just a little so that it is slightly warm, but not hot (hot egg mixture can curdle).
Step 4
Add 1 glass of warmed milk, a small pinch of soda to the mixture and mix everything thoroughly. It is thanks to the soda that the pancakes are soft and with holes. You can not add it, then the pancakes will be even.
Step 5
We begin to add flour to the resulting mixture. It is better to sift it through a strainer - so it will be more crumbly, which will help to avoid the appearance of lumps. Sift the flour in small portions, after each portion, mix everything thoroughly with a whisk. You can stir with a spoon, but the whisk fights with lumps much more efficiently.
Step 6
Gradually pour the remaining milk into the mixture, stirring constantly. The dough should acquire the consistency of cream (or very thin sour cream). It should be easy to scoop up with a spoon and pour out of it easily.
Step 7
Now you can leave the dough to stand for 15 minutes at room temperature. So the components will bind better, the dough will become more durable, the pancakes will not tear and crumple in the pan.
Step 8
For baking pancakes, a heavy-bottomed or non-stick pan is best. There are also special pancake pans - they have low sides, which makes the pancakes turn over faster and easier. It is better to take a lighter frying pan, since you will have to twist it quickly and dexterously in your hand.
Step 9
Lubricate the pan with sunflower oil and heat over medium heat. Next, we take a ladle in one hand, and with the other we grab a frying pan. Scoop up the dough and pour it into the pan in a trickle. At the same time, rotate and tilt the pan so that the dough quickly spreads over it in a very thin layer, filling the entire bottom surface. We put on a slow fire.
Step 10
After a minute or two, the edges of the pancake are browned - this is a signal to turn it over. This also requires skill, since unbaked pancakes break easily. Gently pry the edge of the pancake with the blunt tip of a knife (a knife is ideal for spreading butter). In the other hand we take a wooden spatula, carefully slide it under the pryed edge and gently turn the pancake over. After a minute, remove it from the pan in the same way and pour the next one.
