Thin pancakes made with milk
Description
Our ancestors used to bake pancakes only during Maslenitsa. The pancake symbolized the sun, the end of the hungry winter, and the arrival of spring and the new harvest. They always made them thick, adding sour cream, butter, and buckwheat flour to the batter. Pancakes were not a dessert but a main dish. Today, homemakers bake thin pancakes, which can serve as either a dessert or a main course. To make perfect pancakes, pay close attention to the batter. The ingredients you use should all be at the same temperature (take the milk and eggs out of the refrigerator in advance). Add a little oil to the batter—this prevents the pancakes from sticking to the pan and reduces the amount of oil needed for frying. If your batter turns out too thin, add some flour; if it's too thick, pour in a little milk and mix well. I'll share my favorite recipe with you. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
In a deep bowl, crack the eggs and beat them well with a whisk. Pour in half of the milk and mix thoroughly. Add sugar and a pinch of salt. Make sure the sugar crystals dissolve completely.
- 3
Step 3
Add the flour in small portions, whisking continuously to prevent lumps from forming. Add the remaining milk and mix well.
- 4
Step 4
The finished pancake batter should have the consistency of thin sour cream, but under no circumstances should it be watery. At the end, add a few tablespoons of sunflower oil and mix well.
- 5
Step 5
Heat the frying pan for pancakes well. Grease it with sunflower oil. Pour several spoons of batter into the center (the amount of batter per pancake depends on the diameter of your pan). Rotate the pan in circles and tilt it in different directions so that the batter evenly covers the entire bottom. Perform all these movements while holding the pan in your hand. Fry the pancakes for 1-2 minutes, then flip them with a wooden spatula and cook for another minute on the other side.
- 6
Step 6
Fold the ready-made pancakes into quarters (fold in half, then in half again) and drizzle with sour cream.