Delicious, thin, elastic pancakes are ideal not only for breakfast, but also a great idea for any family celebration when you need to prepare many different snacks. Absolutely any filling is perfectly wrapped in them, while the pancakes will never break. This is my favorite recipe for pancake dough, try it on occasion, you may also like it.
Ingredients:
Flour - 1 glass
Milk - 2 cups
Chicken egg - 2 pcs.
Lean oil - 2 tablespoons
Salt - a pinch
Sugar - 1 tablespoon
How to cook:
We will prepare all the necessary products. Milk and eggs must be at room temperature, so it will be easier and more pleasant to work with the dough.
The first step is to tackle the liquid ingredients. Pour room temperature milk into a deep bowl. Beat the chicken eggs into it. Take the first category, if they are perfect, that is, large, then you may need a little more flour. Beat with a whisk until smooth.
The next step is to pour in the lean refined oil, add sugar and salt, mix everything well with a whisk again.
Add the sifted premium wheat flour last and mix the mixture for the last time.
At first, it may seem that the dough is watery - that's okay, it should be so. Cover the bowl with cling film or a clean kitchen towel, let it rest for 10 minutes. During this time, it will become of better quality than immediately after kneading, and all the lumps will go away.
That's it, the dough for thin pancakes in milk is ready.
Brush the skillet with some vegetable oil with a silicone brush and start baking. My frying pan is small; one pancake requires a little less than half a ladle of dough.
Bake the pancakes on both sides for 1 minute.
The versatile pancake dough is suitable for both sweet and savory fillings. Serve them especially well with salted red fish or caviar.
Fold the finished pancakes in a stack and let them cool completely, and only then proceed to the fillings.
Enjoy!
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