Thin pancakes in milk are a national dish of Russian cuisine since ancient times. Most often they were baked as thin as possible, so that later it would be more convenient for them to wrap stuffing from cottage cheese , mushrooms, eggs, meat or fish. In rich houses they were usually served with red or black caviar, butter, sour cream or finely chopped low-salted herring. And these days these cheeses, cheeses, pates, condensed milk and many other products were added to these fillings. Let's consider with you how to prepare real thin pancakes with milk.
Thin pancakes on dry milk
Ingredients:
- wheat flour - 2.5 st .;
- milk powder - 5 tbsp. spoons;
- egg - 2 pieces;
- granulated sugar - 1 tbsp. a spoon;
- salt - a pinch;
- vegetable oil - 40 ml;
- boiled water - 1.5 tbsp.
Preparation
So, for the preparation of thin pancakes on milk, first we sift well the flour. This is done in order to make the dish more gentle and airy. Then we pour dried milk into the saucepan, break the eggs, throw sugar and salt. All carefully mix, pour gradually boiled water. Next, pour the sifted wheat flour, add the vegetable oil and mix it. As a result, you should get a homogeneous dough, without lumps, reminiscent of the consistency of sour cream. As necessary, dilute the mass with warm water. After that, we set the dough aside, take a cast-iron frying pan and put it on the fire. We spread the bottom with vegetable oil, using a fleece or silicone brush. Now using a small ladle we type the dough and gently pour it to the bottom of the heated frying pan, evenly spreading over the entire surface. Remember that the amount of test required for one pancake depends on the diameter of your griddle. Next, we add the finished pancakes to a flat, wide dish, and so that they do not cool down quickly, preheat the oven to 100 ° C and place a plate there, on which we place the usual thin pancakes on milk with a "pile". We serve them to the table with any sweet stuffing to your taste: jam, condensed milk or honey.
Delicate fishnet pancakes with milk
Ingredients:
- wheat flour - 1 item;
- egg - 2 pieces;
- salt - to taste;
- milk cow - 1 item;
- mustard oil - 2 tbsp. spoons;
- steep boiling water - 1 tbsp.
Preparation
Eggs break into a bowl, throw a pinch of salt and beat well with a mixer until the foam forms. Then, without stopping to whip, pour a glass of steep boiling water, and then - a glass of cold milk. After that, gradually pour the necessary amount of wheat flour, add mustard oil and mix until smooth, without lumps. Bake pancakes in a well-heated frying pan, greased with olive or creamy oil. Ready pancakes are folded neatly into the "pile", promazyvaya each small piece of melted butter.
Thin delicious pancakes on milk
Ingredients:
- wheat flour - 150 g;
- chicken egg - 2 pcs .;
- milk - 300 ml;
- salt - to taste;
- boiled water - 150 ml;
- vegetable oil - to taste.
Preparation
In a bowl we sift several times the flour and throw a pinch of salt. Then we make a hole in the center and break the chicken eggs there. Mix everything well, pouring in gradually warm milk and water. Now add a spoon of vegetable oil, stir and dispatch the dough for 2 hours in a cool place. Frying pan pre-heat on medium heat, lightly lubricating with vegetable oil. Bake thin pancakes, evenly pouring the dough and distributing it on the surface of the frying pan, to a golden color on both sides.