Thin pancakes with milk according to Oleg Olkhov's recipe
6 servings
120 minutes
Thin pancakes - liquid yeast-free dough. The simplest of all the thin pancake recipes we know is the recipe with milk, which was brought to the editorial office by chef Oleg Olkhov. Please note: this recipe has a lot of eggs so that the dough binds and behaves well in the frying pan.
1
Sift the flour to first eliminate unwanted inclusions that may be in the flour. Second, to ensure there are no lumps in the flour. Finally, to enrich the flour with oxygen. The more oxygen in the flour and consequently in the dough, the thinner the pancakes will turn out.
- Wheat flour: 250 g
2
Beat the eggs with milk, salt, and sugar. The milk should be at room temperature or slightly warmer. Add sugar. Taste the batter and if needed, add more sugar or salt to balance the flavor. It should be slightly sweet — but not too much.
- Milk: 500 ml
- Chicken egg: 3 pieces
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
3
Gradually add the sifted flour to the mixture of milk, eggs, sugar, and salt, and mix. The main task is to ensure there are no lumps in the batter and that it is smooth.
- Wheat flour: 250 g
4
Add 2 tablespoons of vegetable oil and beat the dough with a mixer.
- Vegetable oil: 2 tablespoons
5
Heat the pan. Spread vegetable oil over the surface of the pan with a brush. Pour a ladle of batter into the pan. Pour in a circle to ensure it spreads evenly across the surface.
- Vegetable oil: 2 tablespoons
6
You can flip a pancake with a spatula, a toothpick, or by tossing it and catching it with the pan.
7
Try the first ready pancake. If needed, add more sugar or salt to the batter. Continue frying pancakes until the batter runs out. Brush each finished pancake with butter. This helps prevent them from sticking and makes them tastier.
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Butter: to taste
8
