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Lace pancakes with milk

2418

Kitchen Russian

Calorie content 183.7 kcal

Portions 6 port.

Cooking time 50 minutes

Proteins * 4.9 gr.

Fats * 5.5 gr.

Carbohydrates* 43 gr.

Content

Looking for a recipe for super soft thin fishnet pancakes? You have come to the right place! Today we will bake openwork pancakes in milk, but without eggs. Ordinary boiling water will help us to make them openwork. Add it to the dough - and voila!

Ingredients

Cow's milk 500 ml Boiling water 50 - 100 ml. Wheat flour 2.5 tbsp. Butter 55 gr. Salt 0.5 tsp Granulated sugar 2 tbsp Baking soda 0.5 tsp Vegetable oil 2 tbsp

Cooking process

In a bowl, mix dry ingredients: sifted flour, sugar, baking soda and salt. Mix them with a whisk.

Then add room temperature milk to the dry mixture and beat the dough well with a mixer at low speed so that there are no lumps. At the end of kneading, add vegetable oil. As a result, we should get a dough with a consistency that resembles thick sour cream.

Next, add boiling water to the dough. We introduce it into the dough in a thin stream and dilute the dough so that it turns out to be moderately liquid. Then add melted and slightly cooled butter to the dough. It will give our pancakes a delicate creamy taste. Leave the dough to brew at room temperature for 20-30 minutes.

Let's start making pancakes. Heat a pan for pancakes over medium heat, pour half a ladle of dough into the center of the pan, distribute it evenly throughout the pan and fry the pancake on both sides until golden brown.