Thin-thin, with crispy out of the corner, but with rosy holes - how good they are!
Ingredients:
0.5 liters of milk
3 eggs
4 tbsp. l. flour (with slide)
4 tbsp. l. potato starch
a pinch of salt
Article 1.5. l. Sahara
of Art. l. vegetable oil
Preparation:
1. Beat eggs with sugar in a uniform mass without lumps.
2. Pour into a bowl of milk and a pinch of salt.
3. Then add starch and flour.
4. Carefully all beat to a creamy consistency.
5. Pour batter into 2-3 tbsp. l. refined oil.
Important! While the dough is getting enough fluid, do not add flour as pancakes did not turn out fine.
6. Cooking pancakes recommend using a non-stick frying pan.
Grease the pan, brush with vegetable oil.
Reheat it, then reduce the heat.
Ladle pour a little dough in the middle of the pan and evenly distributed over its bottom, rotating and tilting the dish.
Fry the pancake on one side until the edges are golden.
Then, flip the pancake over and cook the other side of no more than 30 seconds. You can bake pancakes on one side, but this requires a pan with a thick bottom.
Ready to shake off the pancake from the pan onto a clean towel on the table and let cool slightly.
Then fold the triangles or rolled in a tube.
Serve the finished pancakes to the table better than warm.
Bon Appetit!
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