Classic Pancake Recipe

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Ingredients for making a classic pancake recipe.

Milk pasteurized to any 1 liter (may be more or less, depending on the flour you use)
Sugar 2 tablespoons
Raw chicken egg 2-3 pieces
Flour 3-4 cups (cup weight 250 grams)
Salt half a tablespoon
Soda half a tablespoon
Vegetable oil in the dough 100 milliliters
Butter of any fat content of 100 grams or to taste

Main ingredients: Milk, Flour
Serving 1 serving
World CuisineUkrainian Cuisine

Inventory:

Table, Small sieve, Deep bowl - 2 pieces, Glass, Plate, Mixer, Stove, Frying pan, Ladle, Kitchen iron shovel, Knife, Large flat plate - 2 pieces

Cooking a classic pancake recipe:

Step 1: prepare the ingredients.

To get started, prepare the ingredients, put all the necessary products on the table so that during cooking you do not look for them throughout the kitchen. Sift the wheat flour through a fine sieve into a deep bowl. Measure the right amount of milk with a glass. Remove the baking soda and put it in a separate plate with salt and sugar. Well, of course, get the chicken eggs out of the fridge.

Step 2: prepare pancake dough.

In a deep bowl, beat raw chicken eggs and put the right amount of sugar and salt.

Beat the ingredients until lush foam with a mixer, at high speed for 4 to 6 minutes until sugar is completely dissolved.

Then add milk to the total mass and beat the ingredients for another 3 to 4 minutes until white fluffy foam forms on its surface. Then add soda and vegetable oil and beat the components of the dough for 3 to 4 minutes.

And the last ingredient is sifted wheat flour. Pour it into the liquid mass in portions and, without ceasing, beat the dough with a mixer until smooth.

The consistency of the finished dough should look like sour cream of medium density.

Step 3: fry the pancakes.

Turn the stove on to a medium level, place a frying pan on it and heat it. You do not need to lubricate the pan, since you added vegetable oil to the dough. But if you are not sure about the quality of your pan, soak a kitchen paper towel in a small amount of vegetable oil and coat the pan so that a very light layer of fat remains on its surface. Now you need all the sleight of your hands. Tilt the pan on one side and pour the ladle into it, with batter starting from the top.

Then, in a circular motion of the hand, unfold the pan so that the dough envelops the entire bottom of the pan.

See the pan with a circular motion of the hand until a layer of batter is placed on its surface.

Add more dough if you see that 1 ladle is not enough, but usually 1 serving of ladle is enough.

Put the pan back on the stove and fry the dough until the liquid mass remains on the edges of the pancake and they become slightly fried, light beige.

Then pry off the pancake with the sharp end of the iron scapula and circle it in a circle, thus cutting off the edges of the pancake that could stick to the pan. Then, in one deft motion, having put the pancake on the shoulder blade, turn it over onto the pan with the non-fried side down. If the pancake crumpled up a bit and lay unevenly, straighten it with a clean hand. Fry the pancake on the other side for 2 - 3 seconds, pry off with a kitchen spatula and place on a large flat plate. Use the rest of the dough in the same way.

Each fried pancake, after you put it on a plate, grease with a small piece of butter with a knife. Around 5 - 7 grams butter for 1 pancake.

Cover the finished pancakes with the same large flat plate and turn them on the other side, the first fried pancake up. This process is needed more for an aesthetic look, as always one of the sides of the pancakes is covered with a more uniform beautiful beige color.

Step 4: serve pancakes according to the classic recipe.

Pancakes cooked according to the classic Russian recipe are served immediately, hot. Immediately after frying, each pancake is soaked in butter. Such luxurious pancakes can be served with honey, jam, cream, sour cream, sliced fresh fruits, cottage cheese whipped with milk and sugar. Pancakes cooked according to this recipe can be stuffed with any kind of meat from meat, offal, eggs and herbs, cottage cheese chopped with fruits, condensed milk, rice, mushrooms, potato mince and whatever your heart desires. In ancient times, in ancient Russia, pancakes were served with cream and braga, in modern times, this yummy can be washed down with freshly brewed tea or any kind of juice. Incredibly tasty, not expensive and practical! Enjoy your meal!

Recipe Tips:

- - This type of pancake can be prepared on colostrum, kefir, water. Also, kefir and milk can be diluted with water 1: 1.

- - The thickness of the dough can be adjusted with a large amount of flour if you need a thicker dough and a large amount of milk if you need a less thick dough.

- - If your pancakes break during frying, do not rush to add more flour. Better beat another egg into the total mass. Check the dough, if the pancakes continue to tear, add flour.

- - To cook this type of pancake, it is better to use a cast-iron pan, or a pan with a non-stick bottom. It is advisable that the pan be low rim, so it will be easier for you to turn the pancakes.

- - If for some reason you cannot use a mixer to whip the ingredients, you can use a blender, whisk or a regular table fork.

- - Sometimes vanillin or vanilla sugar is added to this type of pancake. This spice gives them a pleasant aroma, but they are more often used if they want to stuff pancakes with sweet minced meat.