Pancake dough for filled pancakes
Description
The pastry is simple and quick to prepare. The distinctive feature of the dough is that it contains a lot of eggs: one egg for every 100 milliliters of milk. Knowing this ratio, you can adjust the amount of dough by changing the amount of flour as well. The eggs make the dough very tender. Do not add too much sugar to the dough, otherwise the pancakes may become brittle when frying. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Crack the eggs into a bowl, add salt and lightly whisk. Add milk and sugar, then gradually incorporate the flour. Pour in the oil and mix again.
- 2
Step 2
Heat the skillet and lightly grease with oil.
- 3
Step 3
Pour the batter with a ladle (about one-third of a ladle per pancake) and fry the pancakes on both sides. There's no need to brown them; they should remain pale, as our batter is egg-based.
- 4
Step 4
For the filling this time, I'm choosing a creamy sauce with fresh berries. Delicious!