Pancakes without eggs
8 servings
30 minutes
Thin, lacy pancakes with milk. An ideal container for a variety of fillings: meat, cottage cheese, salty and sweet, they will be good on their own - for example, with jam, honey or sour cream. If you choose the option with filling, the pancakes can be lightly browned on both sides in melted butter when ready.
1
Mix flour, sugar, salt, baking soda, and add 0.5 liters of milk. Stir well to avoid lumps. The dough should have the consistency of thick sour cream.
- Wheat flour: 660 g
- Sugar: 3 tablespoons
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Milk: 1 l
2
Bring the remaining milk to a boil and slowly pour it into the dough while stirring.
- Milk: 1 l
3
Melt the butter in the pan where you will cook the pancakes.
- Butter: 70 g
4
Add it to the test and shuffle.
- Butter: 70 g
- Wheat flour: 660 g
5
Add vegetable oil to the dough and mix again.
- Vegetable oil: 4 tablespoons
6
Pour a little batter into the pan and spread it over the entire surface. Fry for 1-2 minutes.
- Wheat flour: 660 g
7
Lift it with something and flip it to the other side. Bake for about another minute. There's no need to grease the pan for the next batch of dough.
- Butter: 70 g
8
Stack the ready pancakes without eggs. They don't need to be greased with oil, as there is enough in the batter.
