In Thinness About Baking Thin Pancakes

Almost every hostess occasionally bakes pancakes. However, my friends and acquaintances are always amazed at how delicious and amazingly delicate pancakes they are. They do not know how.

I'm surprised at my turn - after all, there are no special secrets in my recipe. However, the fact remains. So, we must correct the situation.

We take products:

• Flour - 2,5 - 3 cups

• Milk - 1 l (fat content not less than 3.2%)

• Eggs - 2 pcs.

• Salt, sugar, baking soda

• Refined vegetable oil

• butter

First we understand the intricacies

1. Pre-heat the milk for the dough, adding 1/2 table spoons of sugar, a pinch of salt and soda at the tip of the knife.

Preheated milk is one of the factors that will not allow the pancakes to burn , they will be easily removed from the frying pan.

2. In a large bowl, pour out the flour, break two eggs, pour out some of the milk and knead the dough - first to the consistency of thick sour cream (like a pancake). This will break even the smallest lumps.

In small portions, pour the rest of the milk, each time stirring the dough to a state of uniformity. We achieve the consistency of thick cream.

3. In the finished dough, add 1-2 tablespoons of vegetable oil, mix thoroughly.

This trick will allow you to bake pancakes in a dry frying pan , eliminating the need to grease each time with grease or vegetable oil.

But once this procedure, we still do it - we will smear the bottom of the pan before baking the first pancake. And now, having figured out the intricacies,

Proceed to the main

We heat the frying pan on the stove, lubricate it with vegetable oil once, as mentioned above, and maintain a temperature regime in which the pancakes turn out to be golden, not bronze-overdone.

(Our grandmothers usually smeared a frying pan with a piece of fresh lard - no smell, pancakes are well behind the frying pan. And so every pancake ...)

By the way, the best frying pan for baking pancakes is cast iron, with a perfectly flat working surface.

With a ladle we pour so much dough into the frying pan that it is barely enough to "stretch" it all over the bottom. We achieve this by fast, smooth manipulations with a frying pan and put it on the stove.

As a result, you will get the thinnest pancake with a given consistency of the test.

The edges of a pancake fried on one side are carefully checked for "stuck / not stuck" (actual for one or two first pancakes), quickly turned over and fried on the other side.

By the way, if the first pancake, after all, is lumpy, and this is not insured by the most skilled mistress, it is better to wash the frying pan thoroughly and start the whole process first.

This happens if the milk was cold, the dough is thin, insufficiently heated or poorly oiled (especially with a non-smooth bottom texture) frying pan.

Take off the sample

Put the finished pancake on a large flat plate, abundantly (to taste) grease it with melted (but not boiled!) Butter.

Now we must definitely try our product to make sure that a delicate pancake has a special, magical taste.