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Pancakes for 900 ml of milk

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6003
Kitchen Russian
Calorie content 184.2 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 8.6 gr.
Fats * 6.7 g
Carbohydrates* 34.9 gr.
* per 100 gr. product
Pancakes for 900 ml of milk
Content

I recommend making thin pancakes with milk. Pancakes are thin and perforated due to baking soda, which is added to the dough. These pancakes go well with sour cream or condensed milk.

Ingredients

Cooking process

step 1 out of 15
Prepare the required ingredients for the pancakes.
step 2 out of 15
Break the chicken eggs into a deep container, add granulated sugar and salt.
step 3 out of 15
Mix well with a mixer.
step 4 out of 15
When the mass increases, pour in the required amount of milk, add baking soda and vegetable oil. Whisk until fluffy, homogeneous.
step 5 out of 15
Sift the wheat flour through a sieve in advance. Then gradually add into the liquid mass, continuing to beat with a mixer.
step 6 out of 15
The dough will be the consistency of low-fat sour cream.
step 7 out of 15
Heat the pan well. Lubricate it with literally a drop of oil. Scoop the dough with a ladle.
step 8 out of 15
Pour the pancake batter using a ladle.
step 9 out of 15
Spread it over the entire surface.
step 10 out of 15
If the dough is not enough, add a little more, but so that the pancake is not thick.
step 11 out of 15
When the dough in the pan turns dull, use a silicone or wooden spatula to turn the pancake over to the other side.
step 12 out of 15
Cook for about a minute more.
step 13 out of 15
Grease the finished pancakes with a small piece of butter.
step 14 out of 15
Stack the pancakes on top of each other.
step 15 out of 15
Fold the hot pancakes into quarters and serve with your favorite toppings.

Bon Appetit!

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