Pancake batter
A thin batter of flour, milk or kefir, eggs, sugar and oil, smooth and homogeneous, poured onto a pan and fried, for thin crepes, fritters and pancakes.
Pancake batter is a thin or semi-liquid batter of wheat flour, milk or kefir, eggs, sugar, salt, vegetable oil and sometimes baking powder, smooth, homogeneous, light yellow, which is poured onto a hot pan and fried on both sides. It is used to make thin crepes and thick fritters, pancakes and rolled crepes, and also as a base for batter pies and coating batter.
Recipes with this ingredient
It's easy to turn a mountain of pancakes into a beautiful cake - layer them with cream made from sour cream, cream and (a little trendy) mascarpone and strawberry sauce. The recipe suggests using ready-made pancake dough, but you can make it using any technology you like. But keep in mind that the pancakes for the cake should be sweetish, so you will definitely need to add sugar to them.
9
4
120
