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Pancakes with milk for 2 eggs

3857

Kitchen Russian

Calorie content 165.5 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 8.6 gr.

Fats * 6.7 g

Carbohydrates* 33.7 g

Content

Here is a simple recipe for classic pancakes with milk, in which the proportions are perfectly verified. Pancakes can be served immediately after frying, along with your favorite toppings. And you can cook them as a blank in order to wrap up various fillings - both sweet and salty. A versatile recipe that's easy to prepare and easy to remember.

Ingredients

Cow's milk 500 ml Egg 2 pcs. Wheat flour 1 tbsp. Granulated sugar 1 tbsp Salt 0.5 tsp Baking powder 1 tsp Vegetable oil 2 tbsp Butter (for pancakes) for lubrication

Cooking process

Break eggs into a large bowl and add sugar and salt to them.

Stir the egg mixture until smooth and pour in the vegetable oil. Stir again. For convenience, you can use a mixer.

Pour in milk and mix with a whisk.

Pour the flour into a bowl along with a baking powder and a whisk, or mix all the ingredients with a mixer. The consistency of the finished dough is liquid, fluid, homogeneous, there should be no lumps. If there are lumps left, beat the dough again with a mixer.

Let the finished dough stand for fifteen minutes at room temperature.

Preheat the pan on the stove until hot. Lubricate it before the first pancake with a small amount of vegetable oil using a silicone brush. Scoop up the dough with a ladle and pour it into a hot pan. We distribute the dough around the entire perimeter of the pan and fry the pancake until golden brown.

Turn the pancake over with a flat spatula and continue to fry until blush.

Place the finished pancakes in a stack on a flat plate. You can coat each pancake with butter, then they become softer and more tender, and also acquire a special creamy taste. It is recommended to serve such pancakes hot.

Bon Appetit!