Pancakes with milk
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 18 pancakes
Complexity: easily
Quantity: 18 pancakes
Pancakes with milk - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- A pinch of salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup of club soda or mineral water
- 3 tbsp melted butter, plus 3 tbsp
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Cooking the dish according to the recipe:
- DoughIn a large bowl, combine flour and salt and make a well in the center. Add the eggs, milk, soda water, and 3 tablespoons of melted butter, and mix until a smooth, lump-free dough forms.
Let the batter rest for 30 minutes to 2 days. If you like your pancakes with larger pores, add more liquid. - CrepesHeat about 1/2 teaspoon of oil in a small nonstick skillet over medium heat. Ladle in the batter and spread it out in a circular motion.
When the edges of the pancake begin to dry, flip it over and cook for about 1 minute. Transfer the finished pancakes to a plate, lining it with parchment paper. Periodically, scrape off any excess grease from the pan with paper towels.
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