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Pancakes with milk and egg

0
1294
Kitchen Russian
Calorie content 200.6 kcal
Portions 12 port.
Cooking time 40 minutes
Proteins * 7.5 g
Fats * 6.3 gr.
Carbohydrates* 43.1 gr.
* per 100 gr. product
Pancakes with milk and egg
Content

Having learned to cook pancakes at least once, then you will definitely not forget how. Pancakes with milk and eggs will become a universal dish for breakfast, afternoon tea and dinner. Mixed pancake dough can be stored for 1-2 days in a plastic bottle in the refrigerator.

Ingredients

Cooking process

step 1 out of 8
Break the eggs into a deep bowl, add salt and sugar to them and beat everything with a mixer.
step 2 out of 8
Then pour slightly warmed milk over the beaten eggs and stir the mixture.
step 3 out of 8
Continuing to work with a mixer (at low speed), pour flour into a bowl in portions and knead the dough until a homogeneous and lump-free texture.
step 4 out of 8
By the end of kneading, pour sunflower oil into the dough so that the pancakes do not burn during baking and turn over well.
step 5 out of 8
Heat the skillet well and spread some oil (before the first pancake).
step 6 out of 8
Pour the dough into the pan with a ladle and spread over the surface in a thin, even layer.
step 7 out of 8
Fry the pancakes over medium heat and until golden brown on both sides.
step 8 out of 8
Place the cooked pancakes in a stack on a flat plate, brush them with butter or wrap any filling and serve.

Bon Appetit!

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