Simple milk pancakes
Description
The recipe won't take much time. Golden thin pancakes are the perfect dessert to serve with jam or preserves, whipped cream or condensed milk. They are quick to prepare; the key is to let the gluten in the batter activate, otherwise the pancakes will tear and cook unevenly. You can prepare the batter in advance and store it in the refrigerator overnight, so you can bake delicious pancakes for your family in the morning. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use milk of any fat content. If desired, you may add a little vanilla sugar or ground cinnamon to the list of ingredients.
- 2
Step 2
Beat the chicken eggs into a deep container or salad bowl, add granulated sugar and salt. Whisk with a whisk for about 1-2 minutes. There's no need to beat the mixture into a fluffy foam; the main thing is to thoroughly mix the yolks and whites.
- 3
Step 3
Pour in the milk and whisk it into the beaten egg mixture. You can add various sweet seasonings and spices.
- 4
Step 4
Carefully add the wheat flour in parts and do not beat it, but gently incorporate it into the mixture to avoid lumps.
- 5
Step 5
Pour in the vegetable oil and mix. Leave the batter at room temperature, uncovered, for 15–20 minutes. During this time, the gluten in the flour will activate, preventing the pancakes from tearing while frying. This step is essential!
- 6
Step 6
Heat the crepe pan and grease it with oil the first time. Pour in half a ladle of batter and spread it evenly. Cook the crepe for 1-2 minutes on each side, then transfer it to a plate. Cook the remaining crepes in the same way.
- 7
Step 7
Place them on a plate and serve hot with tea, coffee, or cappuccino, calling your family to taste. Enjoy your meal!