Pancakes thin on milk
Pancakes - one of the most favorite dishes of the traditional Russianand Ukrainian cuisine. Golden, toasted, buttered pancakes symbolize the Sun, which from ancient times was worshiped by the Slavs. Pancakes are thin and thick, sweet and salty, with a variety of different fillings.
During the festivities on Maslenitsatreat themselves to pancakes, welcoming the onset of spring. And although the winter is just entering its rights, and in the evenings a recently fallen snowball crunches outside the window, pleasant hot pancakes become a pleasant memory of the warm summer. Therefore, we offer to your attention recipe for thin pancakes on milk.
Traditionally, pancakes are baked on a cast-iron frying pan,greased with butter, butter or vegetable oil. If you use a modern frying pan with Teflon coating to prepare pancakes, then you can not lubricate it.
Pancakes on thin milk
For cooking, you will need:
- milk - 1 l
- eggs - 6 pcs.
- sugar - 1 tbsp.
- flour - 2 cups
- vegetable oil - 1 tbsp.
- grease for lubricating the frying pan
Preparation.
To prepare the dough, mix the sugar, flour andeggs. Gradually add milk to the mixture, stirring thoroughly so that there are no lumps. You can use a blender. Add vegetable oil to the dough.
The resulting dough should be moderately liquid so that it can spread in a frying pan. Consistency of a good pancake dough can be compared with the consistency of 15% sour cream.
Reheat the frying pan well. Lubricate it with fat. You can use lard or vegetable oil. The fat layer should be as thin as possible.
The dough is poured into a pan of a speciala spoon (although you can use another suitable tool, for example, a small scoop). To get a thin even layer of dough, pour it with a spoon, tilt the frying pan in different directions.
Turn the pancake should be when the dough is alreadyceased to be liquid, and bubbles appeared on the surface of the pancake. To turn over pancakes, you can use two spatulas, making sure that the pancake does not tear. Some professionals to turn pancakes toss them into the air and, when the pancake turns over, catch it with a frying pan. Before each new pancake pan grease the pan.
Finished pancakes smeared with butter and servedhot with sour cream, jam, honey. You can make pancakes with almost any filling. To do this, put the stuffing on the edge of the pancake and fold the pancake with a tube or fold it with an envelope. You can pour the pancakes with sauce. Enjoy your meal!
