Pancakes are considered a very common dish in Russia and Ukraine. There are a huge number of ways to prepare dough and filling, which can be made from fruits, vegetables, cottage cheese, meat, fish, greens, as well as combinations thereof. The basis for pancakes can also be different. Flour is suitable not only wheat, but also buckwheat, oat, etc. In addition, pancake dough is kneaded in milk, plain or mineral water, whey or a mixture thereof.
To make pancakes thin, tasty, ruddy, and they could be eaten without filling, it is important to knead the dough correctly. Now we will talk about how to cook a regular dough for
pancakes in milk. To do this, take: 1 liter of milk, a couple of eggs, 2 cups of flour, a pinch of salt and vegetable oil (if you wish, you can put a spoonful of sugar).
Many do not know how to make pancake dough, namely: add liquid to flour or vice versa. The answer is simple: it is recommended to slowly pour milk into the already combined ingredients, gradually stirring the resulting lumps. It is better to use a mixer or a blender of course. But back to the preparation of our dough.
In the beginning, rub the eggs with salt, add the flour and mix everything thoroughly.
Then we pour a third of the milk and try to bring everything to a homogeneous mass. When the lumps dissolve, slowly pour out the remaining milk. By its consistency, the dough for
pancakes in milk should resemble liquid sour cream. If it is more dense, then the products will turn out to be thick and rough, and if too liquid, they will break. Therefore, a little milk should always be in stock so that if necessary (excessive density) the dough can be diluted. For soft pancakes, it would be nice to add a couple of tablespoons of vegetable oil to the resulting mixture.
We prepared the dough, you can immediately use it. But how to fry pancakes so that they do not stick and turn into a lump? It is better to take a light, shallow pan and warm it up well. Before you start baking pancakes, it is necessary to lubricate it with oil (during the frying process, you also need to do this using a silicone brush, or pour, but just a little bit). Using a ladle, pour a small amount of dough and quickly turn the pan clockwise so that
so that it spreads evenly in a circle (after cooking two or three pancakes, it will be clear how much dough you need to pour). We make the fire medium, but not small (otherwise you will stand at the stove for a very long time), and fry for several minutes, and then turn it on the other side for another minute.
It is important to ensure that the pancake is not burnt. Cooking time may increase or decrease depending on the thickness of the pan and the size of the fire. Remove the finished product and put on a plate, greasing with butter. The first pancake should be tasted by the hostess to evaluate the dough for pancakes in milk. If necessary, add salt, sugar, flour or liquid and fry further. Served on a table with sour cream, jam, berries, icing sugar. If the dough for pancakes in milk turned out thin, you can wrap it in your favorite filling.