The classic recipe for pancakes with milk

Openwork pancakes milk with delicious fillings always cause appetite. It would seem, well, what could be easier than to fry pancakes. But again and again you can not cook a simple meal. The whole secret is to strictly follow the recipe, as well as to take into account minor tweaks during frying pancakes.

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The classic recipe for pancakes with milk - advice and training products

The main ingredient for the traditional recipe is the milk. It makes pancakes tender and most delicious.
In most cases, the dishes used wheat flour. No less delicious pancakes to oatmeal or buckwheat flour. But they will become loose.
To get thin pancakes using wheat white flour with very finely ground. Other sorts of flour, especially bran content, a thickness increase of pancakes.
Pancake with milk are most commonly used yeast. But instead you can add baking powder or baking soda.
The main secret to getting a perfect circle at a pancake - a tilt and turn in a circle pan while pouring test.
Pancakes made fry on both sides. To easily turn them over to the back portion, hook spatula one side of the circle and place it on the grill pan.
Basic training products is to carefully sifting flour. This not only removes lumps and large pieces of it, but also oxygenate. What will make the dough more airy.
If you use the yeast, then first dissolve them in warm milk with sugar.

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The classic recipe for thin pancakes laced with milk

Many like thin pancakes "in the hole" with delicate edges. To prepare them, takes practice and a clear prescription.

Dough Products:

sugar - 3 tbsp. l .;
flour - 1 tbsp .;
salt ¼ h. L .;
warm egg - 3 pcs .;
milk - 0.5 L .;
soda - ¼ tsp.. and vinegar;
any oil - 3 tbsp. l.

Recipe:

Eggs rinse in running water and scatter into the bowl. Add salt with sugar.

Wear eggs, then pour heated milk and a third of the oil. Mix the dough well a whisk.

Little portions add flour and mix the mix thoroughly. According to the consistency, it should be liquid and remind a non-fat store sour cream.

Since there are no acid medium in milk, it must be created using a hawed soda. Add it to the test.

Important! So that the pancakes are opening, allow the finished mixture to be broken for 30 minutes at room temperature. It will give the opportunity to actuate the ingredients, which forms bubbles in the test.

Before frying pancakes well, heat the pan and smear the oil. Pour the dough in a circle.

Through time, turn the damn and fry it to a light crust.

These are the "in the hole" pancakes you need to get.

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Classic Pancake Recipe with Dreams on Milk

For those who do not like thin pancakes, there is a classic recipe for their preparation with the addition of yeast. With it, the dough bakes a thick layer.

Ingredients for the recipe:

sugar - 200 gr.;
flour - 2 glasses;
stone salt - 0.5 h.;
yeast: Fresh - 20 gr.; dry - 7 gr.;
warm eggs - 3 pcs.;
boiled milk - 0.5 l.;
any oil for frying.

Progress:

In warm milk, dissolve yeast. Immediately add sugar with salt.

Advice. For further work on the test surface, bubbles should appear. If this is not, it means the yeast turned out to be poor quality and it is necessary to prepare another mixture.

In a separate tank, sculpt the eggs. In this case, do not overdo it, otherwise the pancakes will be rigid.

Milk join with egg mixture. Pour eggs with small portions, and mix the dough well.

Gradually enter flour. But before that, be sure to ask her.

Mix the mixture well. According to the consistency, make it thick than for simple pancakes. Then leave the mass in a warm place until half an hour.

Add oil into the dough and bake in the usual way.

Such pancakes should turn out.

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Classic recipe for pancakes with milk - tips of wise owners

The exact execution of the recipe for the preparation of pancakes is not enough. It is important to take into account the small tricks that the hostesses use when they are frying.

The dough should be poured into a preheated frying pan preferably with a thick bottom. It is best for cast iron dishes. Pour oil into the dough or lubricate to them dishes for frying. Creamy oil is added in a melted form.
For the elasticity and tenderness of the dough, put butter on it immediately after frying.
All the ingredients Measure out strictly on prescription. Excess or deficiency of a particular product does not give you the possibility to bake flat pancakes.
Milk and egg in the batter before adding heat to room temperature.
To avoid "rubber" taste the finished dish should not be severely beating the dough mixer.
If soda is not enough to pay off with vinegar, then the pancakes will get an unpleasant taste.
Use a well-defined number of eggs in the test. So the lack of them will lead to the fact that they fall apart, and their abundance will make pancakes like an omelet.
Also be careful not to pour the sugar in the dough. Too much will have to burnt edges pancakes.