245
So let's figure out how to make the perfect dough so you don't have to whisper the incantation "Well, at least this one turns out good!" over the pan every time.
Ingredients
- 2 medium-sized chicken eggs
- Sugar 2 tablespoons
- Salt ⅓ teaspoon
- Oil 2 tablespoons
- Milk at room temperature 340 ml
- Sifted flour 130 g
- Oil for greasing the pan and pancakes
Preparation
Before we start cooking, let's make a small remark: many cooks consider it necessary to first equalize the temperature of all products to room temperature.
Now beat the eggs with salt and sugar. You don't need to beat until stiff, just mix until smooth. Then add the milk (again, pay attention to its temperature, because if it's cold, it may not combine well with the other ingredients, and the dough will be uneven.
Then gradually add the flour, but first sift it so that it is saturated with oxygen. Then add it in parts, without rushing, constantly stirring with a whisk. This will avoid lumps.
The final touch of this action is oil. Pour it in and mix well again. This is what will make the dough tender, and the pancakes thin and elastic. Then let the dough stand for 15-20 minutes. During this time, the flour will absorb the liquid better, and the structure will become as it should be.
How to fry pancakes to make them perfect
To do this, the pan must be well heated, because if its temperature is not enough, the dough will stick. In addition, grease the pan with a minimum amount of oil, and pour the dough in a thin layer with a ladle or simply quickly distribute the dough in circular motions of the pan. When the edges become golden and the surface is slightly matte, this is a signal that the pancake can be turned over. Now, as soon as the pancake has come off the pan, grease it with butter so that it remains soft and fragrant. Then fantasize with the fillings!
