Pancakes, pancakes, raspberries are the favorite dishes of most of us. Their special charm is that they are baked or fried quickly, they require a minimum of food costs, and you can eat them with a variety of additives - sour cream, syrups, preserves, etc.
Cooking technology
For those who do not know how to make
pancakes in milk, some subtleties should be remembered. Firstly, the dough is prepared on fermented milk products (kefir, yogurt, sour, yogurt) and ordinary milk. Depending on the main ingredient, a dough of a certain consistency is obtained. For cloisters, for example, it should be fluid. And on pancakes, on the contrary, it is thick enough, like good village sour cream. The second important point on how to make pancakes in milk is the correct selection of the pan. It is advisable to take a small in diameter, but with a thick bottom, cast iron. It is heated, of course, for a long time, but evenly. And the pancake will not burn on it, but it will be able to fry evenly. The next trick: they usually say that the first pancakes are lumpy. This is true, because according to them the hostess calculates how much dough should be spent on one pancake, whether it is necessary to add flour or liquids. However, such a “pen test” can be avoided. Before making
pancakes in milk, pour oil into the pan, wait until it is warm for 2 minutes, then drain, wipe the bottom of the pan with salt. After such an operation, the dough will not stick during frying.
Crispy pancakes
Tips, tips, but let's talk specifically about how to make pancakes in milk - delicious, juicy, crispy. We need: flour - 250 gr., Baking powder - half a teaspoon, salt - to taste, sugar - too. Milk 300 milliliters or more depending on the test. 1 egg, melted butter - from 3 tablespoons. By the way, we note that this is a recipe for
openwork pancakes in milk, and at the end they should turn out thin, with fried “stains” and streaks. In a wide bowl we put the sifted flour, baking powder (if it is not there, take a little soda, just put it out), sugar and salt, mix. In the center, make a hole and beat in an egg, pour in butter and add milk until you get a uniform, thin dough. Make sure that there are no lumps. Warm a frying pan, grease. Useful advice: for such pancakes, it is better to lubricate it with a piece of bacon - fresh or salty. If you take salted, first scrape off the salt with a knife. So, greased, ladle scooped up a little dough, pour and slightly tilt the pan so that it spreads evenly along the bottom. When the bottom is browned, with a wide slotted spoon, pry off the pancake from below and turn it over. There is a need for skill so as not to break it. However, over time, get the hang of it. Put the finished pancake on a plate, cover with a napkin.
And grease the frying pan again, pour the dough, and so on until the dough is over. The number of components is designed for 4 servings. If you need, for example, a pancake recipe per liter of milk, just increase the amount of flour, instead of one egg you take 2, etc. This way you can make a whole
pancake pie or cake!
Serve pancakes hot. You can wrap the filling in them - cottage cheese, meat, chopped egg with onions and cheese, fresh berries. And you can pour mayonnaise, ketchup, mustard or sour cream with sugar, jam or other sweets. The dish is good for every taste!