How to cook pancakes? Simple recipes.

On Shrovetide week, and not only, we want to enjoy delicious pancakes with sour cream, jam, or rich toppings. From the outside it seems that it is an elementary dish and pancakes fly off the frying pan with machine-gun fire. But in practice, the pancakes are too dry, then the batter burns to the pan or tears, then the result is a tasteless "rubber" product. So how do you make delicious pancakes? Look for the answer in this article. We will tell you how to make delicious pancakes not only with water and milk, but also with kefir, as well as list the most common mistakes, because of which the pancakes do not turn out.

Pancakes with milk For the pancake batter you need: 2.5 tbsp milk 250 g flour (1 cup) 1-3 eggs 1 tbsp sugar and a pinch of salt 1 tbsp vegetable oil How to knead the dough How many eggs to put in the dough, everyone decides for himself, but the most common ratio is 2 eggs per 500 ml milk. Eggs are the binding ingredient which makes the dough a homogeneous mass without lumps, and also provides a crispy crust. The more eggs, the denser the batter; without them, the pancakes will be flaky and soft.

The dough is made as follows. Sift the flour through a sieve (so the dough is oxygenated) until it forms a hill. Make a depression in it. In a separate bowl, whisk the eggs, then pour them into the hole, then add half of the milk volume, sugar and salt. Knead with a whisk or fork, mixing all ingredients thoroughly. Do not knead with a spoon - that way you can't avoid lumps. When the dough becomes homogeneous, add butter and slowly pour in the remaining milk, continuing to stir. Ideally, you should leave the dough for at least half an hour, so that it can "rise" a little, and only then proceed to frying.

If you have a mixer at hand, it is better to use it. Beat with a mixer in a container with sugar, salt and half of the milk, then add the flour and whisk until smooth, then add the butter and the remaining milk. Add slowly, controlling the consistency of the batter. If you want the pancakes to be thin and lacy, the batter should resemble very liquid sour cream. If you like dense pancakes, make the batter thicker. Once the batter is ready, leave it for about 20 minutes, then start frying.