Pancake noodle soup
Description
Delicious baked goods for the whole family. To make the pancakes for the noodle soup thin and translucent, stir the liquid batter in the ladle before each pour, as the starch tends to settle. Do not pour too much batter onto the pan; despite being thin, the pancakes lift off easily. Cook with pleasure. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour warm milk into a deep bowl. Add salt, sugar, eggs and beat with a mixer.
- 3
Step 3
Add the starch in portions, stirring each time. At the very end, add the vegetable oil. Beat well once more.
- 4
Step 4
The dough is ready.
- 5
Step 5
Heat the pan. Grease it once with vegetable oil. Pour the batter. It turns out very thin and spreads well across the pan. Fry the thin pancakes on both sides until golden. Note that before each ladleful of batter, it should be stirred in a bowl, because the starch tends to settle at the bottom of the batter.
- 6
Step 6
Stack the ready pancakes.
- 7
Step 7
Roll the crepes into a tube and cut them into thin noodles.
- 8
Step 8
Take a deep dish, grease it with butter, crumble the leftovers on the bottom. Lay the crepe noodles, distributing them evenly.
- 9
Step 9
Beat 3 eggs into the sour cream. Mix thoroughly and pour the resulting mixture over the pancake noodles.
- 10
Step 10
Gently shake the mold so that the batter spreads evenly over the noodle-filled form. Place the noodle dish in a preheated 180 °C oven to bake for 15 minutes, until the top is golden brown.
- 11
Step 11
After the time has elapsed, remove the pan from the oven.
- 12
Step 12
Divide into portions and serve with honey and milk.