Pancakes, pancakes, pellicles - favorite by most of us dishes. The special charm of them is that they are baked or roasted quickly, require a minimum of food costs, and there are they can be with a variety of additives - sour cream, syrups, jams, etc.
Technology of preparation
For those who do not know how to make pancakes in milk, remember some subtleties. Firstly, the dough is prepared on sour-milk products (kefir, yogurt, sour milk, yoghurt) and on regular milk. Depending on the main ingredient, a dough of a certain consistency is obtained. For example, it should be liquid. And on pancakes, on the contrary, it is thick enough, like a good country sour cream. The second important point of how to make pancakes on milk is the correct selection of a 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 be fried evenly. The next trick: it is usually said that the first pancakes are lumpy. This is true, because according to them the landlady calculates how much test 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 with milk, pour oil on the pan, wait for 2 minutes to warm it, then drain it, peel the bottom of the frying pan with salt. After such an operation, the dough will not stick during the frying.
Crispy pancakes
Councils advice, but let's talk specifically about how to make pancakes on milk - delicious, juicy, crunchy. We need: flour - 250 gr., Powder for baking - half teaspoon, salt - to taste, sugar - too. Milk 300 milliliters or slightly more depending on the test. 1 egg, melted butter - from 3 spoons. By the way, we note that this is a recipe for delicate pancakes on milk, and on the way out they should turn out to be thin, with roasted "divorces" and veins. In a large bowl, lay the sifted flour, the baking powder (if it is not there, take a little soda, just extinguish), sugar and salt, mix. In the center, make a hole and shake the egg in there, pour in the oil and add the milk until you have a uniform, sparse dough. Take care that there are no clots. Warm the frying pan, grease it. Useful advice: for such pancakes it is better to lubricate it with a piece of fat - fresh or salty. If you take salty, first scrape off the salt with a knife. So, greased with a ladle, scooped a little dough, pour and tilt the frying pan, so that it evenly spreads along the bottom. When the bottom is browned, poke a pancake from below with a wide noise and turn it over. Here you need skill, not to tear it. However, with time, get used to. Ready to put the pancake on a plate, cover with a napkin. And the frying pan again grease with bacon, pour the dough, and so until the dough is over. The number of components is calculated for 4 portions. If you need, for example, a recipe for pancakes per liter of milk, just increase the volume of flour, instead of one egg take 2, etc. So you can cook a whole pancake pie or cake!
Serve pancakes need to be hot. In them you can wrap stuffing - cottage cheese, meat, chopped egg with onion and cheese, fresh berries. And you can pour mayonnaise, ketchup, mustard or sour cream with sugar, jam or other sweetness. The dish is good for every taste!