Pancakes on milk - simple but delicious delicacy

From the time immemorial, the Russian land was famous for its pancakes. Pancakes are closely related to national folklore, there are a great many proverbs and sayings, as well as recipes for pancakes. Our ancestors cooked lean, custard, with pripekom, wheat, royal pancakes in milk, red pancakes.

Modern housewives do not lag behind their ancestors, they also want to pamper their household members with pancakes.

The most popular among the owners are pancakes on milk, with the right preparation, they turn out to be porous and thin, almost transparent.

The ingredients for these pancakes are taken the most ordinary, the whole secret is in the correct proportions and the order of the mixing of the products.

So, we take:

• 500 ml. Milk (preferably with a fat content of 3.2%),
• 2 cups of sifted flour,
• 3 large eggs,
• 2-3 tablespoons of sugar,
• 1 tablespoon vegetable oil,
• A pinch of salt.

To begin with, separate the yolks from the proteins, carefully rub the yolks with sugar and pour in the milk. Make sure that the sugar is dissolved.

Stirring, add flour. Mistresses who are lucky owners of blenders, without difficulty get a homogeneous dough without lumps.

Proteins should be mixed with salt, beat up until the formation of foam and carefully add to the dough. Pour a spoonful of vegetable oil.

Finally, we take a frying pan, lubricate with a small amount of oil, heat it up and fry our wonderful pancakes with milk. The less test you pour into a frying pan, the thinner and delicate will be your pancakes. Do not overcook them and watch your households while you spin around the stove, someone will definitely try to attack a pile of ready-made pancakes, because they turn out to be the most delicious, with charming holes.

A great addition to ruddy pancakes will be a variety of jams, honey and sour cream.

Of course, pancakes are good in themselves, but as they say: "You can not spoil the porridge with oil." Therefore, the filling will not be superfluous. The variety of fillings is huge. They can be made from cottage cheese, fruit, eggs, meat, cheese, mushrooms.

If suddenly you decide to make pancakes with milk, and there is no milk in the house, it can easily be replaced with a dry one. Pancakes on dry milk are not inferior to pancakes with milk pasteurized. Mix the powder with 500 ml of water, the rest of the ingredients and the sequence of preparation are described above.

I suggest you to slightly diversify your "pancake menu" and try to cook thick pancakes on milk. Many recipes for thick pancakes on milk are advised and so, and this way to mix the ingredients. The following describes a proven recipe, using which, you are sure to get superb lavish pancakes, which can be served with both sweet and savory additives.

Ingredients:

• 300 ml of milk;
• 2 eggs;
• 60 g of butter;
• 2.5 teaspoons baking powder;
• 3 tablespoons of sugar, if pancakes are with sweet additives. For unsweetened spoons are enough;
• a pinch of salt.

Sifted flour mixed with salt and baking powder in a separate container.

Beat eggs, add milk, sugar and whisk again.

Combine the resulting mixture and add melted butter.

On a preheated, oiled frying pan pour out the dough about 4-5 mm thick.

Fry pancakes should be on medium heat, so they are not burned, but they were not pale.

Thick pancakes on milk are perfectly combined with sweet jams, and having prepared them unsweetened and complemented with eggs and cheese, you will feed your family with a dense nutritious breakfast.

Whichever pancakes you decide to make: thick or thin, in regular milk or on dry, you will be satisfied with the result.

Of course, the preparation of the matter is troublesome and you will have to spend a lot of time and effort, but what could be better than seeing the happy faces of loved ones, eating ruddy pancakes for both cheeks.