Cream puffs pancakes
Description
The baking is simple and quick. The key feature of preparing these baked pancakes is using hot water. It's important to mix the batter thoroughly to avoid lumps, so I use a mixer for this. These pancakes are served with sour cream, jam, honey, and other toppings. The pancakes turn out thin and golden brown. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. First, beat the eggs. Use a mixer to beat them until thick, stiff foam forms.
- 2
Step 2
2. Add salt and sugar (not all at once, just a couple of spoons). Beat again. It's important to add the sugar gradually, not all at once, otherwise the mixture will collapse.
- 3
Step 3
3. Now pour in the milk. Mix once again. Sift the flour into the bowl with all the ingredients.
- 4
Step 4
4. Beat until smooth, gradually increasing the mixer speed. Add vegetable oil.
- 5
Step 5
5. Now bring the water to a boil. Pour the boiling water into the dough. Start kneading the dough at a low speed, gradually increasing the speed to maximum. The dough will be very liquid.
- 6
Step 6
6. Place the crepe pan on the stove to heat up. Brush it with oil using a pastry brush.
- 7
Step 7
7. Pour the batter onto a well-heated pan (for example, using a ladle). Spread it well.
- 8
Step 8
8. As soon as the edges of the pancake turn golden, flip it over. Cook for a little longer on the pan, then remove.
- 9
Step 9
9. Brush each ready pancake with melted butter. This will make your pancakes tender and soft.