Pancakes for breakfast
Description
To prevent crepes from tearing when flipping, prepare the batter using warm, almost hot, milk of any kind. The flour will scald in the hot liquid, so you won't need to let the batter rest for 15–20 minutes to activate the gluten. You'll be able to cook the crepes on a dry skillet, as the batter already contains vegetable oil. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Preheat the milk in a cappuccinator or in a saucepan on the stove. Cool slightly to 40 degrees.
- 2
Step 2
Beat the chicken eggs into a deep container, add sugar and salt. Whisk for 2–3 minutes with a whisk. If desired, you can add sweet spices and seasonings: ground cinnamon, vanilla sugar, etc.
- 3
Step 3
Pour in the warm milk and quickly whisk everything together so the egg mixture doesn't curdle. Gradually add the wheat flour in parts, incorporating it with circular motions instead of whisking to prevent lumps from forming in the batter. Finally, pour in the vegetable oil and mix everything together. The pancake batter is now ready!
- 4
Step 4
Preheat the crepe pan on the stove and grease the bottom and sides with vegetable oil for the first time. Pour a little batter onto the pan using a ladle and spread it evenly. Cook for 1 minute until golden brown. If the edges of the crepe are burning but the center is still undercooked, reduce the heat.
- 5
Step 5
Flip the pancake using a wide silicone spatula to the other side. Cook for another minute.
- 6
Step 6
In the same way, cook the remaining pancakes from the leftover batter, placing them on a plate or dish. If desired, you can immediately fill the breakfast pancakes with a sweet filling.
- 7
Step 7
Place the pancakes on a plate or saucer and serve warm with any beverages, condensed milk, sour cream, jam, or preserves. Enjoy your meal!