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Pancakes 1 liter of milk

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18865
Kitchen Russian
Calorie content 200.3 kcal
Portions 6 port.
Cooking time 25 minutes
Proteins * 7.5 g
Fats * 6.4 gr.
Carbohydrates* 43.2 g
* per 100 gr. product
Pancakes 1 liter of milk
Content

Very tender pancakes with a golden brown crust and an average number of small holes. Such pancakes are completely self-sufficient and delicious simply with sour cream, jam, condensed milk. They are also great for wrapping a variety of fillings, as they are dense and elastic enough to hold the filling, but they are soft and pliable without creating a rough contrast of textures. The taste of the dough is balanced and goes well with both sweet and salty additives.

Ingredients

Cooking process

step 1 out of 7
Break eggs into a large bowl and add granulated sugar and salt. Stir everything together with a whisk.
step 2 out of 7
Pour milk into the egg mass in a thin stream, without stopping the movements of the whisk. So far, we use half of the milk norm.
step 3 out of 7
Sift the flour into a bowl, knead the dough until the lumps disappear.
step 4 out of 7
The consistency of the mass is smooth and thick.
step 5 out of 7
Add the remaining half of the milk and stir until smooth. The dough will become runny and runny. Add vegetable oil so as not to grease the pan after frying after each pancake. Knead the dough again with a whisk.
step 6 out of 7
Heat the pan on the stove until hot. Before frying the first pancake, grease the pan with a small amount of vegetable oil using a silicone brush. We measure out the required amount of dough with a ladle and pour it into a hot frying pan. We quickly distribute the dough around the entire perimeter of the pan, tilting it in different directions. Fry the pancake until golden brown.
step 7 out of 7
Turn the pancake over with a thin spatula and continue to fry until golden brown. We put the finished pancakes in a stack on a flat plate. Serve warm or cold with various additives.

Bon Appetit!

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