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Today we'll share a tried-and-true recipe for thin pancakes in milk that's guaranteed to work even for novice cooks. We'll also tell you how to avoid common mistakes and make your pancakes even tastier.
Ingredients:
- milk – 500 ml (2,5% fat);
- eggs - 2 large;
- premium wheat flour – 200 g;
- sugar - 1 tbsp. spoon;
- fine salt – 1/2 tsp;
- refined vegetable oil – 2 tablespoons;
- boiled water (room temperature) – 250 ml;
- butter (for greasing) – 20 g.
Step 1. Prepare the dough base
In a medium bowl, beat the eggs with the sugar and salt until light and fluffy. This will help make the pancakes fluffier. Gradually add the milk, continuing to mix. Sift in the flour in small batches to avoid lumps. The batter should be thick like sour cream at this stage.
Step 2. Bringing the dough to perfection
Add vegetable oil to the mixture – this will prevent the pancakes from sticking to the pan. Then add water to get the desired consistency. The dough should be liquid, but not watery. If there are small lumps, pass the mass through a sieve or beat with a blender.
Step 3. Bake the pancakes
Heat a frying pan over medium heat. Grease it with a small amount of oil (only for the first pancake). Pour a ladle of batter into the center of the pan and quickly distribute it, rotating the pan. Fry the pancake for 1-2 minutes until golden brown, then carefully turn it over and cook for another 30-40 seconds. Stack the finished pancakes, greasing each with a piece of butter.
Step 4. Serve with love
Serve the pancakes warm with your favorite toppings. The classic option is condensed milk or honey, but you can experiment with cheese, ham, red fish, or fresh berries.
Tips:
First, if the dough is lumpy, pass it through a sieve or blend it with a blender.
Secondly, to make the pancakes even thinner, use a special pancake pan with low sides.
Third, if you make the pancakes in advance, cover them with cling film so they don't dry out.
Fourth, for a richer taste, add vanilla sugar or a pinch of cinnamon to the dough.
