Pancake dough with milk
Votes: 1
Time: 1 hour.
Pancake dough 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 tbsp (15 g) butter, melted
- 2 eggs, lightly beaten
- 1 cup of milk
- 1 cup premium flour
- 2 tbsp. Grand Marnier or Cointreau orange liqueur
- Cooking spray
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Cooking the dish according to the recipe:
- Using a blender, beat the eggs, milk, and flour on low speed. Add the orange liqueur. Once the dough is well combined and sits comfortably on the back of a spoon, refrigerate it, covered with plastic wrap, for at least 1 hour.
- Take the dough out and stir from the bottom. If you want your pancakes to be more fluffy, add more milk..
- Using at least two 20cm, odor-free frying pans, begin frying the pancakes. Spray with oil and heat the pans over medium heat.
Pour a thin layer of batter and let it sit for 10-30 seconds. Once the crepes have set slightly, let them slide off the pan onto a paper towel-lined plate. Shake the batter again and cook all the crepes.
Author of the recipe - Restauranteur Drew Nieporent
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