Pancakes are the perfect solution for a family breakfast or afternoon tea. Both adults and children like them. And it's easy and quick to cook them. Pancakes are different: sweet, fruit, meat and vegetable. I am sharing with you a classic recipe, but you can easily supplement the basic composition of the products to your liking. Very appropriate here will be: dried fruits or fresh berries, vanilla, cinnamon, coconut pulp, chocolate. Or do you prefer unsweetened additives: onions, garlic, herbs?
I cook pancakes with milk and always without yeast. Despite their absence, they turn out to be very fluffy, tender, with a crispy crust. In addition, yeast-free meals are less nutritious and more useful!
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Ingredients:
Milk - 200 ml.
Chicken egg - 1 pc.
Sugar - 1 tablespoon
Wheat flour - 200 g.
Salt - 1 pinch
Baking soda - ½ tsp.
Vegetable oil - 50 ml.
Step by step recipe:
Prepare the required ingredients. It is desirable that they all be at room temperature, in this case they mix better.
I advise you not to take the premium flour (the first will do just fine) - it is most often snow-white, which means it is treated with chlorine, which negatively affects baking. The egg should be large enough, about 80 g. If small, then take 2 pieces. Vegetable oil - refined, odorless. You can also use ghee.
Beat an egg into a bowl, add granulated sugar. Together with it, at this stage, it is appropriate to add vanilla sugar and other spices: cinnamon, nutmeg, ginger. Keep in mind that the dish is moderately sweet, so if you have a sweet tooth, you can increase the amount of sugar.
Whisk well until fluffy with a whisk or mixer.
Pour in milk, stir. Now you can add raisins, berries or dried fruits.
Sift flour with baking soda and salt. I recommend always using a sieve - during this process, oxygen is saturated, which means that the baked goods will turn out to be more airy and fluffy. You will also remove any debris and lumps from the flour.
Mix well. The dough should be like thick sour cream in consistency. You can increase or decrease the amount of flour or milk if necessary.
Fry the pancakes in a heavy-bottomed skillet. Ideally, if it is cast iron, because cast iron heats up more evenly, as a result, the dish will cook better, there will be no damp dough left inside.
You can fry in boiling oil or simply grease the pan with a little oil. If you apply the first method, then the pancakes will turn out to be crisper, but also more high-calorie, and if the second, then drier.
After cooking, baked goods are perfectly stored in a frying pan under a lid without losing their taste for 1-2 days.
Bon Appetit!
Serve lush pancakes with a cup tea or a mug of milk. Garnish with powdered sugar, cocoa powder and mint leaves when serving. Or you can just pour sour cream or condensed milk over the dessert!
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