How To Make The Perfect Thin Pancakes

Pancakes, like borscht, are a very mysterious dish. With the same initial ingredients, each hostess produces them in her own way.

Pancakes, like borscht, are a very mysterious dish. With the same initial ingredients, each hostess produces them in her own way. And how many recipes there are, probably, do not count. On milk, kefir, sourdough, mayonnaise, whey, water and boiling water. Ingredients are a matter of taste, but properly prepared dough is the key to perfect pancakes.

 

If the dough is too thick, you will not see thin pancakes. It should flow freely from a spoon, be closer in consistency to heavy cream. Adding too much sugar is also a mistake. Pancakes can burn and stick to the pan. Another secret is a small pinch of soda or baking powder. It gives the dough airiness, and the edges of the pancakes will not break.

 

It is better to take the liquid for the dough at room temperature, cold water or milk dissolve flour more difficult. Initially, it is best to add all the flour and half the liquid, mix until smooth, and only then pour in the remaining liquid and bring the dough to the desired consistency. If suddenly lumps still form, you need to leave the dough for half an hour on the table, and then mix thoroughly again. To make pancakes well removed from the pan and not too greasy, add vegetable oil immediately to the dough.

 

Well, the main secret of thin pancakes is a small amount of dough in a pan. Pour it over the edge, turning the pan a little, and thus distribute the dough. The smaller the layer of dough, the thinner the finished pancake will be.

 

To make perfect pancakes you will need:

Egg - 1 pc.; Milk - 1/2 cup; Water - 1 glass; Flour - 1 cup; Salt - 1 pinch; Soda - 1 pinch; Sugar - 2 tbsp. l.; Vegetable oil - 3 tbsp. l.

First, beat an egg into a deep bowl and beat it with salt and sugar. Pour in milk and stir. Sift soda with flour and pour in small portions into a bowl. Knead a thick dough. Gradually add warm water, whisking constantly to avoid lumps. At the end, add vegetable oil to the dough and mix well again.

 

The pan needs to be very hot. For the first time, grease the pan with vegetable oil, add a couple of drops and wipe with a paper towel. Pour a small amount of dough over one edge and immediately turn the pan in your hand several times so that the dough is evenly distributed. Fry the pancake over medium-high heat until the edges are browned. Then carefully flip over and fry on the other side.

 

Ready-made pancakes can be supplemented with butter, condensed milk, berries, jam, filled with cottage cheese or unsweetened filling.