Pancakes
4 servings
40 minutes
Pancakes will be thin if the dough is elastic but liquid. Our recipe will help you understand how to do this. You will also need a frying pan with a thick bottom: on such a pancakes are baked evenly.
CaloriesProteinsFatsCarbohydrates
345.4
kcal9.2g
grams20.9g
grams30.4g
grams
1
Prepare the necessary ingredients.
2
Whisk the eggs with salt until frothy.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
3
Continue whisking and pour in hot water.
- Water: 250 ml
4
Pour in cold milk.
- Milk: 250 ml
5
Add sifted flour.
- Wheat flour: 145 g
6
Mix with a mixer and pour in vegetable oil. Put in the refrigerator for 30 minutes.
- Vegetable oil: 30 ml
7
Heat the pan well and lightly grease it with melted butter.
- Clarified butter (ghee): 30 g
8
Pour enough batter on it to make a thin pancake.
9
Fry for 1–2 minutes on one side.
10
Flip the pancake and fry for another 1-2 minutes on the other side.
11
Submit.
