Regular pancakes made with milk
Description
The baking is simple and quick. Even if you've never made thin pancakes before, you'll succeed on your first try. The milk-based pancake batter is basic and classic. If desired, you can add a bit of vanilla sugar or ground cinnamon to enhance the flavor and aroma. Cook the pancakes on a well-heated skillet using minimal vegetable oil.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the chicken eggs are large, you will need to add a little more flour, and vice versa. You can use milk of any fat content.
- 2
Step 2
Beat the chicken eggs into a bowl or salad bowl, add sugar and salt. At this stage, you can add various sweet spices, seasonings, or grated citrus zest.
- 3
Step 3
Pour milk into the container. It can be either cold or warm, but not hot, so that the egg mixture does not curdle.
- 4
Step 4
Whisk for about 1-2 minutes, incorporating the milk into the beaten eggs. You can also do this using a mixer or blender.
- 5
Step 5
Add the premium wheat flour in parts and mix it into the liquid base, but do not whisk. Whisking will create lumps, which is best avoided in pancake batter! Pour in the vegetable oil and mix again. Let the batter rest for 15–20 minutes to allow the gluten to activate. After the specified time, the batter is ready for frying.
- 6
Step 6
Preheat the pan thoroughly and grease it for the first time with odorless vegetable oil or clarified butter. Pour a little batter onto the pan using a ladle and spread it evenly. Fry for 1–2 minutes on each side until golden brown. If the pancakes burn on both sides, reduce the heat to moderate.
- 7
Step 7
Place the cooked pancake on a plate and fry the remaining pancakes in the same way.
- 8
Step 8
Serve them with jam, jelly, syrup, sour cream, etc., and invite your loved ones to the table. Enjoy your meal!