I will not here for a long time to paint, what is the pancakes , I think you already know everything. Pancakes are yeast and unleavened, we will prepare simple unleavened pancakes with milk . My only question is, how to call them pancakes or crepes still, if we are talking about the thin pancakes. I have always believed that a pancake - a thinly fried dough in the pan and pancake - a pancake, which was wrapped stuffing. However, digging into the history of this dish, I'm inclined to think that we are all the same with you today will prepare thin pancakes with milk. Because the traditional Russian pancakes were baked from yeast dough thick and was quite thick. Thin pancake came to us from France, and became known as pancakes, they can be both filling and without it, it is only in a thin pancakes you can wrap the filling. And although the word, like, everything is clear, sometimes I still continue to call thin pancakes - pancakes.
And now directly about the recipe. When it comes to crepes, probably the biggest controversy is put in the dough baking soda or baking powder, or not. So, in fresh pancake dough is placed no leavening agents, pancakes are obtained due to the thin consistency of the dough and holes on them, you will get if you're just a well warmed pan. Generally, in this recipe, I will try to tell you about different things and subtleties of cooking thin pancakes with milk . Hopefully, after that you will succeed, because nothing complicated about it.
From said amounts of ingredients I obtained about 15 pancakes diameter 22cm.
milk 500 g (ml)
eggs 3 pcs.
flour 200 g
butter (or vegetable) 30 g (2 tbsp. spoons)
sugar 30 g (2 tbsp. spoons)
salt 2.3 g (1.2 h. spoons)
Prepare all the ingredients. Well, if they are at room temperature, then they are better connected. Therefore it is better remove the eggs and milk from the refrigerator in advance. The oil can be used as a vegetable refined (odorless) and butter. Butter gives the pancakes a great ruddy and creamy taste. If you use butter, it must be melted and allowed to cool.
Well my eggs, pulling away in a container for whisking, add the sugar and salt. Stir until smooth with a mixer, whisk or a fork. Here we do not need to beat the eggs in foam, just need to mix until smooth and completely dissolve the salt and sugar.
Adding weight to the egg small portion of milk, somewhere 100-150 ml. We do not pour milk all at once, because, when you add the flour, thicker dough easier to mix until smooth. Spill If all the milk at once is likely to remain in the test nepromeshannye lumps of flour, and it is necessary to further strain the batter to get rid of them. So while adding only a small portion of milk and the mixture stirred until homogeneous.
Sift the flour in a bowl with the dough. This is necessary in order to satisfy the flour with oxygen and purify it from possible impurities, so I recommend not to miss this point.
Mix the dough. Now it is quite thick, and should stir until a smooth homogeneous state, without lumps.
Now add the remaining milk and stir again.
Pour the cooled melted butter or oil to the dough. Stir until smooth dough get quite liquid, much like heavy cream.
In this picture I have tried to pass the consistency test, which I did. In any case, when you fire 2-3 pancake, you will understand the correct consistency you turned or not. If the dough out very thick, add a little water or milk, if it is liquid - add a little flour.
Now, when the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake griddle, or better yet just two, so it turns out to fry in half the time. I grease the griddle with oil just before frying pancakes first, then it is not required, lack of oil, which we added to the dough. However, it all depends on the pan if the pancakes will stick to the pan, then grease it every time before you pour the batter. Grease the pan with vegetable oil is better because cream very quickly begins to burn. Use for greasing the pan silicone brush or a cloth soaked in oil.
So, warm up the pan well, because it is on red-hot frying pan, pancakes, a porous, with holes, and this is what we seek. On bad frying pan holes in the pancake you do not get.
Pour the batter on a hot griddle and at the same time rotate it in a circle so that the dough evenly cover the bottom with a thin layer. You see, I once appeared holes in the pancake, it is because the pan is very hot, and no soda is not necessary.
When you fire a few pancakes, you will understand how much dough you need to type in the ladle to be lacking on the entire surface of the pan. But I use another way, which helps me not to think about how much I need to test.
Scoop a ladle full of dough, pour it on the hot pan while rotating it, do it quickly. When the dough will cover all the bottom of the pan, simply pour the excess dough over the edge of the pan back into the bowl. This method will help you fry very thin and flat pancakes. However, it is good only if you are using a pancake pan with low sides. If you will just fry in a pan with the usual high sides, the pancakes will turn not round, but with the appendage on one side. At the pancake skillet with small walls of this process it turns out quite unnoticeable.
Depending on the heat of your burners, may require different time on a hot one pancake. Flip the pancake to be, when the dough on top and grab cease to be sticky, and the edges begin to darken slightly. Pry pancake spatula and gently flip to the other side. Spread pancake in a frying pan when he rolled smoothly.
Fry the pancake on the second side. Lift the edge of the blade, and see that he is not burnt at the bottom. When the pancake from the bottom will be rosy, remove it from the pan.
Finished pancakes spread on a large flat plate, and better cover their cover to keep them hot. If you love pancakes more oil, then lubricate each pancake with melted butter, very convenient to do it with silicone brush. I usually do not grease the pancakes, I enough oil that I put into the dough.
To make it easier to navigate, I took the video as a fried pancake. Now I think you definitely will succeed. And do not forget, every time, before you pour the dough, let the pan heat up well.
Once you have fried all the pancakes, flip the stack to the bottom pancake was on top, this side of pancakes prettier, and the lower pancake softer.
Here is a stack of pancakes I got a double portion of the ingredients. Eat pancakes at once, while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like.