Some housewives have not revealed the secret of making thin and golden pancakes.
In order not to overshadow the holiday and not console yourself with the thought that only the first pancake is lumpy, it's time to learn how to knead the dough correctly.
The secret of making crapes is not at all in the folk saying, but in the fact that only warm ingredients should be used to make them.
For cooking you will need:
- 1 l. milk;
- 3 chicken eggs;
- 300-400 grams of flour;
- 100 grams of sugar;
- 1 tsp. salt;
- 1 tsp. backing soda (slaked with vinegar);
- 50 ml. vegetable oil.
How to cook
The secret of perfect crapes lies in warm, but not boiled milk.
Beat eggs with sugar until white foam forms and add warm milk to them.
Mix the ingredients well, slake the backing soda with vinegar and add to the mixture.
Sifting through a sieve, and add the flour, preferably in several stages, so that the dough does not turn out to be very thick.
Stir until smooth and no lumps and add vegetable oil.
The dough should not be thick, but not overly watery either.
We heat the pan, add a little vegetable oil and start baking pancakes.
Serve with sour cream, butter, condensed milk, etc.
Bon Appetit!
