Hi all. Today I want to invite you to cook pancakes with milk, a classic recipe for 0.5 liters of milk. I prepare them for stuffing and also serve them with jam and honey.
More often I cook for 1 liter of milk, since half a liter of dough makes 20-21 pancakes. And the family is big, and everyone loves baking. The amount will depend on the diameter of your frying pan. I have a regular frying pan with a non-stick coating, 18 cm in diameter. Ideally, a pancake frying pan is best suited for these purposes.
The dough is not thick, which allows you to prepare thin products; they do not tear, since there is a sufficient number of eggs in the composition. I can’t say that they turn out very holey, like with kefir, but there is a small hole. Plus very tasty pancake dough.
Classic pancakes with milk
Photo: porosolka_balt / Depositphotos The pancakes turn out very tender and soft.
Ingredients
- 3 eggs;
- 2 tablespoons sugar;
- ¼ teaspoon salt;
- 500 ml milk;
- 220–240 g flour;
- ¼ teaspoon of soda;
- 2-3 tablespoons vegetable oil + for greasing.
Preparation
Whisk the eggs with sugar and salt. Pour in about 100 ml of warm milk and beat again. Add sifted flour and baking soda, mix thoroughly.
Gradually pour in the remaining warm milk, stirring the dough until smooth. Add the oil, beat and let the dough sit for 10-15 minutes.
Grease a frying pan with a small amount of oil and heat thoroughly. Cover the bottom with a thin layer of dough and fry over medium heat on both sides until golden brown.
You can grease the pan only before preparing the first pancake.
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