For centuries, Russian land was famous for its pancakes. Pancakes are closely related to national folklore, there are a great many proverbs and sayings, as well as pancake recipes. Our ancestors prepared lean, custard, baked, wheat, royal pancakes in milk, red pancakes.
Modern housewives do not lag behind their ancestors, they are also not averse to pampering their household with pancakes.
The most popular among housewives are pancakes in milk, with proper preparation they turn out porous and thin, almost transparent.
The ingredients for these pancakes are taken the most ordinary, the whole secret is in the correct proportions and order of mixing products.
So, we take:
- 500 ml milk (preferably fat content of 3.2%),
- 2 cups sifted flour,
- 3 large eggs
- 2-3 tablespoons of sugar,
- 1 tablespoon of vegetable oil,
- a pinch of salt.
To begin, separate the yolks from the proteins, carefully rub the yolks with sugar and pour the milk. Make sure the sugar has dissolved.
Stir, add the flour. Mistresses who are happy owners of blenders will easily get a uniform dough without lumps.
Proteins should be mixed with salt, beat until foam and carefully add to the dough. Pour in a spoonful of vegetable oil.
Finally, we take a frying pan, grease with a small amount of oil, warm it up very much and fry our wonderful pancakes in milk. The less dough you put on the pan, the thinner and lighter your pancakes will be. Do not overcook them and watch your household while you spin around the stove, someone will definitely try to attack a stack of ready-made pancakes, because they turn out to be delicious, with charming holes.
A great addition to the rosy pancakes will be a variety of jams, honey and sour cream.
Of course, pancakes are good on their own, but as they say: "you can’t spoil the porridge with butter." Therefore, the filling will not be superfluous. The variety of fillings is huge. They can be made from cottage cheese, fruits, eggs, meat, cheese, mushrooms.
If you suddenly decided to cook pancakes with milk, but there was no milk in the house, it can easily be replaced with dry milk. Pancakes on dried milk are in no way inferior to pancakes on pasteurized milk. Mix the powder with 500 ml of water, the rest of the ingredients and the cooking sequence are described above.
I suggest you diversify your “pancake menu” a bit and try to cook thick pancakes with milk. Many recipes for thick pancakes in milk suggest mixing the ingredients like this and that. The following describes a proven recipe, using which you will definitely get excellent magnificent pancakes that can be served with both sweet and savory additives.
Ingredients:
- 300 ml of milk;
- 2 eggs;
- 60 g butter;
- 2.5 teaspoons of baking powder;
- 3 tablespoons of sugar if the pancakes are sweetened. For savory enough 1 spoon;
- a pinch of salt.
Mix the sifted flour with salt and baking powder in a separate container.
Beat the eggs, add milk, sugar and beat again.
Combine the resulting mixture and add the melted butter.
Pour dough with a thickness of about 4-5 mm into a heated, greased pan.
Pancakes should be fried over medium heat so that they do not burn, but at the same time they are not pale.
Thick pancakes with milk go well with sweet jams, and by preparing them unsweetened and supplementing with fried eggs and cheese, you will feed your family a hearty, nutritious breakfast.
Whatever pancakes you decide to cook: thick or thin, on plain milk or on dry, you will be satisfied with the result.
Of course, cooking is a troublesome task and you will have to spend a lot of time and effort, but what could be better than seeing the contented faces of loved ones gouging rosy pancakes on both cheeks.