Pancakes made from whole grain flour with milk
Description
The baking is simple and quick. Don't be alarmed that the batter turns out very runny—this is precisely the secret behind thin pancakes. The excess batter drains off the pan, allowing you to cook perfectly thin crepes. The peculiarity of whole-grain flour is that it requires slightly more time to absorb liquid than premium white flour, so let the batter rest at room temperature for at least 30 minutes. Serve the pancakes brushed with melted butter or drizzled with syrup.
Instructions
- 1
Step 1
1. Beat the room-temperature eggs with a whisk. Add all the sugar and beat again with a whisk for 1-2 minutes. Add salt, baking soda, and half of the milk.
- 2
Step 2
2. Mix and add flour. Knead a smooth dough, stirring it with a whisk in one direction. Let the dough sit at room temperature for 20–30 minutes until it thickens.
- 3
Step 3
3. Add the remaining milk, stirring the batter with a whisk. Let the batter sit for 5 minutes at room temperature, then add a ladle of boiling water and mix well.
- 4
Step 4
4. Add warm vegetable oil. Grease the frying pan with vegetable oil and heat over medium heat. Pour a full ladle of batter into the pan, spread it evenly in the pan, and pour the excess batter back into the bowl.
- 5
Step 5
5. Fry the pancakes over medium-low heat until golden brown on both sides. Optionally, brush the pancakes with melted butter.