Thin pancakes from pancake flour
4 servings
60 minutes
A recipe for those who have tried many times, but failed, and for those who are cooking for the first time.
1
Sift the flour with salt into a bowl, holding the sieve higher to 'air' the flour. Make a well in the center, crack the eggs into it, and mix, gathering the flour from the edges to the center.
- Pancake flour: 200 g
- Chicken egg: 2 pieces
2
Combine milk with water and sugar. Gradually add the liquid to the flour while stirring. Mix until all lumps disappear and the dough resembles liquid sour cream. Whisk the dough with a whisk or mixer.
- Milk: 400 ml
- Water: 150 ml
- Sugar: 1.5 tablespoon
3
Let this mixture sit for at least 30 minutes, preferably overnight, for the flour to fully swell.
4
After that, pour in vegetable oil and whip again until frothy; if you like holey pancakes, you can add another tablespoon of sparkling mineral water.
- Vegetable oil: 2 tablespoons
5
Heat the pan strongly; if it's electric/ceramic, after heating, set the temperature to about 1.5 out of 3, and adjust the gas. The pancakes should not burn immediately; the temperature should allow you to spread the batter across the surface, and one side should take 30-40 seconds to cook.
6
If the pan is not non-stick, take a small piece of butter with a napkin and grease the entire surface of the pan.
- Butter: 10 g
7
Pour about 1/3 of a ladle of batter into the pan if the diameter is 18 cm; if larger, adjust proportionally. Lift it over the fire and make a quick circular motion to spread the batter across the entire surface of the pan.
8
After 30–40 seconds, flip the pancake to the other side. It's easier to do this with a wide spatula. Cook for another 10–12 seconds.
9
Place the finished pancake on a plate and brush with a little butter. Continue cooking pancakes until all the batter is used. Stack the pancakes, brushing each one with butter.
- Butter: 10 g