Pancakes are one of the classic dishes of Russian cuisine. In addition, it is very fast, budget friendly and not difficult to execute. It also requires very little effort. There are many varieties of crepes and crepes, with or without toppings.
One of the simplest pancake recipes is at the same time the most versatile, as it requires a minimum of time, and making small changes to the recipe allows you to get a dough for both pancakes and pancakes. In addition, the pancakes are delicious.
To prepare pancakes, you will need 400 ml of milk, 1, 5-2 glasses of flour, 2 eggs, 1 tbsp. l. sugar, 0.5 tsp. salt, 1, 5-2 tbsp. l. vegetable oil.
The flour must first be sifted into a deep bowl. Then you should lightly beat the eggs with half of all the liquid.
The milk for kneading the dough must be warm.
After that, you can put the eggs in a bowl of flour and mix everything thoroughly with a whisk. Then you can add the remaining ingredients and mix the dough again.
The addition of only half of the components makes it possible to adjust the consistency of the dough. Thin pancakes require a batter, thick ones require a little thicker.
If a mixer or blender is available, all operations can be performed with their help.
Frying the first pancake is necessary not just in a hot pan, but on a hot one. The temperature must be determined empirically, slightly reducing the fire. Before baking the first pancake, grease the pan with vegetable oil. All subsequent pancakes will not require this procedure, since the dough already contains oil.
You can use half a raw potato on a fork to grease the pan. It should be dipped in oil and spread over the surface of the pan.
It is convenient to pour the dough into the pan with a small ladle. Turn them over with a spatula.
There are a number of tricks to baking delicious pancakes with ease.
The number of eggs can be changed depending on taste preferences. Dense dough requires more eggs, spongy and thin dough - less.
The diameter of the pan in which you plan to fry the pancakes must match the diameter of the burner. In this case, the dough is evenly fried over the entire surface.
Pour the dough from one edge, making a circular motion with a brush so that the dough spreads evenly over the entire bottom.
The pancake should be turned over only after its surface becomes dull and slightly spongy. On average, 30 seconds is enough to fry one side.
If there is a need to keep the pancakes hot for a long time, you can put a dish with ready-made pancakes on top of a saucepan with moderately boiling water. This will create the effect of a water bath.
If you plan to wrap the filling in the pancakes, you need to add a little more flour to the dough so that the finished pancakes become thicker.
"Envelopes" - filled pancakes can be fried again for a crispy crust.
Some fillings can be added directly to the dough, such as finely chopped fruits, nuts, raisins or candied fruits.
If you need sweet pancakes, you should add more sugar to the dough, but you need to be very careful when baking such pancakes, as thanks to sugar they acquire a crust faster, but they remain moist inside. These pancakes are best baked over moderate heat.
