Delicious pancakes with milk
8 servings
60 minutes
The classic way to make thin pancakes. If you use fatty village milk, the pancakes will taste more creamy and the pancake itself will most likely be more tender. If you take pasteurized store- bought milk , you will get simply good pancakes, but not with such a pronounced milky note. And don't forget about lactose-free milk, which is a salvation for many.
1
Prepare all the ingredients.
2
Melt the butter in a saucepan.
- Butter: 160 g
3
Continue heating the oil over medium heat until it takes on a light cognac color. Strain the caramelized oil through cheesecloth to remove burnt particles.
- Butter: 160 g
4
In a large bowl, beat the eggs, sugar, salt, and 60 grams of melted cooled caramelized butter.
- Chicken egg: 4 pieces
- Sugar: 50 g
- Salt: 0.5 teaspoon
- Butter: 160 g
5
Pour in the milk while continuing to beat the dough.
- Milk: 500 ml
6
Gradually add the sifted flour.
- Wheat flour: 300 g
7
Mix boiling water into the dough, stirring continuously. Let the prepared dough rest for 30 minutes.
- Boiling water: 400 ml
8
Heat the pancake pan well over medium-high heat. Grease it with vegetable oil. Mix the batter before frying and pour a ladle of batter into the pan, spreading it across the bottom.
- Butter: 160 g
9
Fry the pancake for 20–30 seconds on one side, then flip and fry for another 10–15 seconds.
10
Stack the ready pancakes, greasing each new one with caramelized butter.
- Butter: 160 g
11
Serve delicious milk pancakes with any fillings.
