Dough for thin pancakes with milk
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 10 pancakes
Complexity: easily
Quantity: 10 pancakes
Pancakes are a favorite dish for many. Golden-brown, tender, and delicious, with crispy edges, they impress with their aroma and appearance. Add the right filling and they become a true work of art. Simply put, they're a sight to behold. For this recipe, you'll need a thin milk pancake batter 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:
- 3/4 cup cold milk
- 3/4 cup cold water
- 3 eggs
- 1 tbsp. granulated sugar
- 1 tsp vanilla extract
- 1 and 1/3 cups wheat flour
- 5 tbsp melted butter
- 3 tablespoons of vegetable oil
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Cooking the dish according to the recipe:
- Using a blender, combine all ingredients except the vegetable oil at high speed. Refrigerate the dough for 2 hours.
- Lightly brush the pan with oil and heat it over medium-high heat. Remove it from the heat just before the pan begins to smoke. Then pour 1/4 cup of batter into the center and quickly spread it over the entire surface, spreading it out over the entire surface for 2-3 seconds. Return the pan to the heat. When the center of the pancake is golden brown, flip it over with a spatula and cook for a few more seconds. Remove the finished pancake from the pan. Cook the remaining pancakes in the same way.
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