How to make pancakes

I will not describe here for a long time, what are pancakes, I think you all know. Pancakes can be yeast and yeast-free, we will cook simple yeast-free pancakes with milk. The only question I have is what to call them, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried batter in a pan, and a pancake is a pancake with a filling. However, after digging into the history of this dish, I am inclined to the fact that we will cook with you today thin pancakes with milk. Because traditional Russian pancakes were baked from a thick yeast dough and were quite thick. Thin pancakes came to us from France, and became known as pancakes, they can be with or without any filling, because only thin pancakes you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes - pancakes.

 

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put baking soda or leavening agent in the batter. So, in unleavened pancake batter do not put any leavening agent, the pancakes are thin due to the consistency of the dough, and the holes in them you get, if you just warm the pan well. In general, in this recipe I will try to tell you about the various little things and subtleties of making thin pancakes with milk. I hope that after this you will succeed, because there is nothing complicated about it.

 

I want to note that if you have planned to make a pancake cake, then this recipe is not very suitable, here the pancakes turn out though thin, but quite dense, it is ideal to make pancakes with filling. For a pancake cake it is better to make thin pancakes on kefir with holes, here the pancakes turn out thicker and more delicate.

 

Ingredients

milk 500 ml

eggs 3 pcs.

flour 200g

butter (or vegetable oil) 30 g (2 tablespoons)

sugar 30 g (2 tablespoons)

2-3 g salt (1/2 tsp.)

The above amount of ingredients gives me about 15 pancakes with a diameter of 22 cm.

 

Preparing

Prepare all the ingredients. It is good if all of them are at room temperature, then they will combine better. It is better to get the eggs (3 pcs.) and milk (500 ml) from the fridge beforehand. Butter (30 g or 2 tablespoons) can be used as vegetable refined (odorless) or butter. Butter gives the pancakes a greater rudeness and creamy flavor. If you use butter, you need to melt it and let it cool.

Thin pancakes - step by step recipe with photos - step by step recipe with photos

 

The eggs are well washed, beat in a container for beating, add sugar (30 g or 2 tablespoons) and salt (1/2 tsp.). Mix until homogeneous with a mixer, a whisk or just a fork. Here we do not need to whip the eggs into a foam, we just need to stir until homogeneous and the salt and sugar are completely dissolved.

Thin pancakes - step by step recipe with photos - step by step recipe with photos

 

We add a small part of the milk to the egg mass, about 100-150 ml. We do not pour all the milk at once, because, when adding the flour, the thicker dough is easier to mix until homogeneous. If we pour all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to strain the dough later to get rid of them. So, for the time being, add only a small part of the milk and mix the mass until it is homogeneous.

Thin pancakes - step by step recipe with photo - step by step recipe with photo. 

 

Sift flour (200 g) into a container with the dough. This is necessary in order to saturate the flour with oxygen and clean it from possible impurities, so I recommend not skipping this point.

Thin pancakes - step by step recipe with photo - step by step recipe with photo

 

Stir the batter. Now it is quite thick, and should mix to a smooth homogeneous state, without lumps.

Thin pancakes - step by step recipe with photos - step by step recipe with photos

 

Now add the remaining milk and stir again.

Thin pancakes - step by step recipe with photos - step by step recipe with photos

 

Pour cooled melted butter or vegetable oil into the batter. Mix until homogeneous, the batter will turn out quite liquid, about as thick as heavy cream.

Thin pancakes - step by step recipe with photo - step by step recipe with photo

 

In this photo, I tried to convey the consistency of the batter that I got. In any case, when you fry 2 or 3 pancakes, you will know if the consistency is correct or not. If the batter is very thick, add a little water or milk, if it is liquid, add a little flour.

Thin pancakes - step by step recipe with photos - step by step recipe with photos

 

Well, now that the batter is ready, it's time to fry pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I only grease the frying pan with oil on the first and second pancakes.

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