It is really very simple. At the same time, we do not bake pancakes or pancakes / loafs / cakes. At the exit we will have exactly pancakes, the thickness of which can be varied as you wish.
Ingredients:
- 2 eggs
- 0.5 l milk
- 1 cup flour (maybe more or less - depending on the thickness of the pancakes you need)
- a pinch of salt
- 2-4 st. l. hot water
- 1 tbsp. l. Sahara
- 3 tbsp. l. vegetable oil in the dough + oil for greasing the pan
How to cook:
1. Beat eggs with salt and sugar, add half the milk. It is advisable to warm up to warm, but this is not necessary.
2. Start adding the sifted flour and kneading the dough with a whisk. A blender or pancake mixer is not a good help. Ideally, rustic pancakes should be "lumped" with a wooden spoon or spatula. In modern realities, a fork or whisk is suitable.
3. Boil water and pour boiling water into the dough. Not too much. But it is imperative to stir quickly so that the dough does not curl up and "caked" in the place where the boiling water was poured.
Important! Even with a small amount of flour, a little brewing of the dough will make it more elastic and laced when baked. And if more flour is added so that the pancakes are a little thicker, then boiling water will help when turning the pancake - it will never break or break.
4. Heat pancakes for pancakes, grease and bake pancakes on both sides as you like: thin, medium or slightly thicker.
According to a village habit from my granny, I always shake off the pancakes on a special clean towel, which we keep only for such an occasion.
Ready-made pancakes can be stacked and greased with butter.
Or wrap something tasty and satisfying in them, if the baked goods are rather thin.
Bon Appetit!
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