How to make pancakes with milk correctly. Original frying of products in a frying pan

Thin or thick, with kefir, regular or yeast, buckwheat, classic or stuffed, from different varieties flour, with baked goods and fillings, round like the sun, tasty and easy to prepare pancakes - favorite dish all inhabitants of the planet. However, only our people have wonderful holiday Maslenitsa is a wide pancake feast, the symbol and main delicacy of which is pancakes. In Russia they are rightfully considered national dish. IN ancient Rus' the person who cut the pancake was punished. It was believed that if you cut a pancake with a knife, you will bring trouble, because a round pancake is a symbol of the sun. This has remained since then golden rule- take pancakes only with your hands, you can roll them and tear them, but only with your hands.

Our extremely tasty thin Russian pancakes are known all over the world. No wonder they are served in many expensive restaurants in different countries. Every housewife carefully keeps her secret of making thin pancakes, and this exclusive pancake recipe, without a doubt, is passed on from generation to generation. After all, so that the first pancake, and all subsequent ones, do not turn out lumpy, you undoubtedly need to know how to bake pancakes. It’s all simple at first glance, but if you don’t adhere to certain rules, the pancakes won’t turn out thin and tasty. This is exactly the case when theory comes first, and unsurpassed experience comes with practice. “Culinary Eden” will be happy to share the secrets of how to bake pancakes, which we hope will please you, your children and your household.

To make thin pancakes you will need following ingredients: flour, milk, eggs, sugar, a little salt, vegetable and butter, some housewives add quenched soda to the dough for thin pancakes lemon juice or vinegar, but it all depends on the recipe and your pancake secrets. Thin pancakes can also be baked with kefir, kvass and even beer, but classic version still remain thin pancakes on milk.

Flour. You can use different flours for cooking: wheat, rye, buckwheat, corn, as well as various flour mixtures. Each type of flour allows you to prepare dough with a different taste and structure. You can determine the quality of flour visually: good flour- dry, white or slightly beige. If you hold it in your fist, a lump forms, which does not immediately loosen. Not ahead of time, but just before cooking, pancake flour must be sifted to saturate it with oxygen.

Milk. It is better to use whole milk for pancakes, pour it gradually and little by little, while mixing the dough well. When kneading is done with water, the pancakes turn out plump and loose, but with milk they are more tasty. Therefore very often experienced housewives prepare a water-milk mixture. For example, for 2.5 glasses of milk take 0.5 glasses of warm water.

Eggs. How elastic the pancakes you prepare will be directly depends on the number of eggs in the dough. However, remember that the more eggs, the tougher the pancakes. Therefore, you need to put in strictly as many eggs as indicated in the recipe. How fresh eggs, the thinner and more tender your pancakes will turn out. And of course, you shouldn’t use powdered eggs to make homemade pancakes. Egg yolks for the dough, thoroughly grind with sugar, and beat the whites with a pinch of salt.

Prepare the dough. Then everything is simple. To avoid lumps in the dough, first mix flour with mashed yolks and a small amount of slightly warmed milk or water, mix, beat the dough a little, then add the whipped whites, mix well again, and then add the rest of the slightly warmed milk in a thin stream, stirring constantly and achieving desired consistency test. It should turn out liquid, but not like water, more like heavy cream or liquid kefir. Many people bake thin pancakes with the addition of baking soda: mix it with flour, and vinegar or citric acid(if kefir is not used to prepare the dough) add to liquid ingredients. Do not extinguish the soda before adding it to the dough; the whole point of adding it disappears along with its fizzing in a spoon with acid! Do not beat the pancake batter for too long, as this will make it sticky. Immediately before baking, you need to add a little sunflower oil (1-2 tablespoons) to the dough. The oil should only be refined, unrefined oil Gives the finished pancakes a specific taste and smell. Before baking, stir the dough again and stir it periodically during baking, as the flour will settle and the dough will be thicker at the bottom. To prevent the finished pancakes from tearing when you turn them over, let the dough stand for 30 minutes in a warm place so that the gluten swollen in the flour holds the dough together.

We bake pancakes. The pan for pancakes should be separate; it is better not to use it for preparing other dishes. Modern housewives have long used not only frying pans for baking pancakes, but also modern household appliances, for example, pancake makers for 1, 2, 4 or 6 pancakes or submersible. However, pancakes baked in a frying pan still remain favorites in culinary world. If the frying pan is cast iron, it is advisable to heat it before baking. high fire. Do not pour oil into the pan, but grease it every 2-3 pancakes. It is very convenient to lubricate the pan with a silicone brush. You can grease the frying pan lard(any kind will do - fresh or salted), pricked on a fork. If you don’t have lard on hand, it can easily be replaced by half a peeled potato, which will need to be periodically dipped in while baking pancakes. vegetable oil and then coat the bottom and sides of the pan well. If you use a Teflon frying pan for baking, grease it only for the first pancake; bake the remaining pancakes without greasing the bottom with oil.

The first pancake, the one that is always lumpy, has a very important role. After tasting a piece, you can always determine if you need to add anything. If the pancakes do not bake, do not turn over and tear, it means there is not enough flour. In a very thick dough, if suddenly there is no milk left, you can add a little mineral water. It gives the pancakes an openwork effect. To ensure that the pancake is even and of equal thickness, pour the batter onto the edge of the pan with one hand, and lift it with the other and make a rotational movement so that the batter spreads over the entire surface. Bubbles began to appear in the baking pancake, and the edges of the pancake turned brown - which means it’s time to turn the pancake over. Before turning it over, run a knife around the circumference of the pan, then the pancake will turn over easily. It is very convenient to turn the pancake using a spatula, helping yourself with your hands.

You can independently adjust the degree of browning of pancakes by adding sugar to the dough. But the main thing here is not to overdo it: if there is too much of it in the dough, then the pancake will no longer brown, but burn. To prevent the pancakes from being dry, grease each one. butter, putting them on a plate.

Use fresh or frozen berries to create colorful pancakes. For example, currants, cherries, cranberries, strawberries or blueberries will color your pancakes lilac, pink, purple or red. To do this, you just need to crush the berries in a mortar and add berry puree V pancake dough.

Classic pancakes with milk

Ingredients:
1 liter of milk,
2 tbsp. flour,
6 eggs
1 tbsp. Sahara,
1 tbsp. vegetable oil.

Preparation:
Add sugar and flour to the eggs and stir until smooth. Then little by little, stirring thoroughly, add milk and vegetable oil. Heat a frying pan over high heat, grease it with a piece of lard or vegetable oil. Pour some batter into the pan and shake it around to distribute it evenly. Turn over thin pancake only when the dough is already baked, otherwise it may tear.

Thin pancakes with milk and sparkling mineral water

Ingredients:
2 stacks flour,
2 stacks sparkling mineral water,
2 stacks milk,
3 eggs,
1 tbsp. Sahara,
2 tbsp. vegetable oil,
2 tsp. vinegar,
1 tsp soda,
1 tsp salt.

Preparation:
Sift the flour into a bowl, add eggs, sugar, vegetable oil, vinegar, milk and mix everything well. After this, add soda and salt. At the very end, add sparkling water. Mix everything very thoroughly so that there are no lumps. Heat a frying pan, grease it with a piece of lard and start frying pancakes. Grease the finished pancakes with butter and place them in a stack.

Thin pancakes on kefir with boiling water

Ingredients:
2 stacks kefir,
3 stacks boiling water,
4 stacks flour,
3 eggs,
3 tbsp. Sahara,
1 tsp salt,
1 tsp soda,
5 tbsp. vegetable oil.

Preparation:
Beat eggs with sugar and salt. Without stopping whisking, pour in boiling water in a thin stream. Then, without stopping whisking, gradually add all the flour. Next, pour in the vegetable oil and at the very end dilute the dough with kefir room temperature. The dough should not be as liquid as with milk, but not as thick as with kefir. Let it sit for 20 minutes and start baking pancakes.

Thin pancakes made with whey

Ingredients:
500 ml serum,
2 stacks flour (maybe a little more),
1 egg,
2 tbsp. Sahara,
4 tbsp. vegetable oil,
1 tsp soda,
a pinch of salt.

Preparation:
Remove the whey from the refrigerator in advance or warm it slightly (it should be at room temperature). Add beaten egg, salt, sugar to the whey. Mix everything thoroughly. Stir and start adding sifted flour and soda little by little. Make the batter the same consistency as for thin pancakes: not too runny and not too thick. It should flow freely throughout the pan. Place the finished pancakes in a stack on a plate and grease each one with butter.

Thin pancakes with bread kvass

Ingredients:
250 g flour,
1.5 stack. bread kvass,
1.5 stack. water,
2 eggs
vegetable oil,
a pinch of soda,
salt - to taste.

Preparation:
Beat the eggs with salt, pour in water and kvass, add sifted flour mixed with soda, and vegetable oil. Stir until smooth and start baking.

Thin pancakes with buckwheat flour

Ingredients:
1 stack buckwheat flour,
1 stack wheat flour,
2-3 eggs,
2 stacks milk,
½ cup Sahara,
1 tsp baking powder,
1 tbsp. vegetable oil,
a pinch of salt.

Preparation:
Beat the eggs and sugar well, add milk and beat well again, add salt and mix. Then pour in vegetable oil. Sift the flour and mix with baking powder. Mix all ingredients together and beat well. Pour the batter in small portions into a heated frying pan and bake the pancakes on both sides until cooked.

Thin starchy pancakes

Ingredients:
500 ml milk,
5 eggs
11 tbsp starch,
sugar, salt - to taste.

Preparation:
Mix eggs with sugar, salt, starch. Then pour in warm milk and beat with a mixer. Bake the pancakes, greasing the pan with butter before each time. Stir the dough constantly so that the starch does not settle to the bottom. These pancakes with jam, honey and syrup are very tasty.

Thin pancakes are delicious on their own, and they are also intended to be served with the most with different fillings- fatty, salty, spicy, sweet. You can serve the pancakes with warmed butter, melted butter, honey, jam, sour cream, as well as various types of caviar. Pancakes are served hot, and best of all, straight from the frying pan, as they say, piping hot.

This is how, following such simple rules as baking pancakes, you can master any pancake variations and over time you will become an unsurpassed pancake master.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pancakes can be a decoration festive table and an excellent weekday breakfast, you can hardly do without them children's menu, and Maslenitsa is completely impossible to imagine. How to cook pancakes? There are several recipes for preparing this dish. In addition, pancakes can be savored solo or make a delicious “wrapper” for delicacies.

How to cook pancakes with milk

All recipes for making pancakes with milk use approximately the same products, but even slight variations and differences in frying technology can affect the final result. Pancakes with milk are a kind of classic of the genre. In addition to one liter of this product, the dough contains the following ingredients:

chicken eggs – 3 pcs;
flour – 300 g;
granulated sugar – 3-4 tbsp. l.;
baking powder – 2 tsp;
salt - a pinch;
vegetable oil – 3 tbsp. l.

Preparation:

It is convenient to use a deep bowl to knead the dough. You need to break eggs into it and grind them with sugar. There is no need to be zealous, because fluffy foam is not appropriate here. You can beat the mixture with a whisk, blender or mixer.
Pour milk in a thin stream. It can be reheated, but should not be boiled or heated too hot. high temperature. In this case, the added flour will form a hard lump.
To make the pancakes thin and tender, you can sift the flour directly into the egg mixture. There is no need to interrupt the beating process. You need to continue this until all the lumps disappear.
Add salt, baking powder and vegetable oil. The last component will prevent the pancakes from sticking to the hot surface.
The frying pan needs to be well heated and greased with sunflower oil. You only need a little bit of it to just eliminate the dryness of the vessel.
Then, using a ladle, type batter and gradually pour it into the pan, turning it so that the liquid spreads evenly along the bottom.
Pancakes need to be fried on both sides until golden brown.
Each prepared pancake needs to be greased with butter.

How to cook pancakes with kefir

Delicious pancakes are also made with kefir. Many people believe that they are inferior to their “dairy” counterparts, as they turn out thick and greasy.

In fact, to prevent kefir pancakes from becoming lumpy, you need to know not only the correct recipe, but also some tricks for preparing this dish.

Required Ingredients to prepare pancakes with kefir:

kefir – 3 tbsp;
chicken eggs – 2 pcs;
flour – 8 tbsp. l.;
starch - 4 tbsp. l.;
granulated sugar – 2 tbsp. l.;
salt – 0.5 tsp;
soda – 0.5 tsp.

How to cook:

Pour kefir into a bowl and pour soda into it. Leave the ingredients for a few minutes.
At this time, in another container, mix the yolks with sugar and beat well by hand or using the appropriate technique. After this, add flour and starch, without ceasing to stir the mass diligently.
Add kefir to the prepared mixture in small portions, stirring the dough first with a spoon and then with a mixer until smooth. Then you need to add the whipped whites, salt and butter.
You can start frying. It is best to stack the finished pancakes.

The taste of “kefir” pancakes is not inferior to their relatives made with milk. They turn out more satisfying and go better with various fillings.

How to cook pancakes with water

Even if there is no suitable fermented milk base for the dough in the refrigerator, and the upcoming dinner cannot be imagined without pancakes, you can cook them using ordinary boiled water.

Products, necessary for cooking pancakes on water:

water – 0.5 l;
chicken eggs – 3 pcs;
granulated sugar - 2 tbsp. l.;
flour – 2 tbsp. ;
vinegar – 1 tsp;
salt - a pinch.

Process:

Kneading begins, as in previous recipes, with eggs. They need to be broken into a deep bowl and whisked.
Then you need to pour in water and mix the mass thoroughly.
Salt, sugar and soda slaked with vinegar are added to it. Mix everything thoroughly again.
Then you can add flour without ceasing to stir the mass. The dough is ready!

Although you can also add a couple of tablespoons of vegetable oil to it. Or replace this ingredient with lard - you need to grease the pan with it before each pancake.

This recipe makes pancakes thin and tender. The effect can be enhanced by periodically stirring the dough, which will provide it with good oxygen saturation. To do this, you need to scoop the dough and pour it back into the bowl.

How to cook pancakes with yeast

Pancakes are a thing of old Slavic dish. It was not only considered tasty and hearty food, but also symbolic. After all, the pancake is round, warm and pleasant, like the sun. In high esteem nutritious product was not only among our ancestors. Modern residents of megacities also enjoy pancakes with pleasure. And there are quite a lot of cooking options, one of which is based on yeast.

Those who decide to cook pancakes with yeast should pay attention to ensuring that they are fresh. This will be confirmed by their pleasant aroma, as well as by the starchy coating that immediately appears after rubbing them with your finger.

In addition to one packet of yeast, the following products are required:

flour – 400 g;
milk – 0.5 tbsp;
egg – 1 pc;
vegetable oil – 2 tbsp. l.;
sugar – 1 tsp;
salt – 1 tsp.

How to cook:

Cooking real yeast pancakes begins with dough. This is a batter made from flour and milk.

Most of the milk needs to be heated to a temperature of 40 degrees. Then you need to add the yeast, while stirring the milk until it is completely dissolved.
Next, flour and sugar are added. The mass is stirred again so that there are no lumps.
The prepared dough should have a consistency similar to sour cream. It should be placed in a warm place, covered with a napkin or towel for half an hour. During this time it will rise several times. While the dough is rising, it is important that the kitchen has a consistently warm temperature and no drafts.
You need to add the remaining sugar and butter to the risen dough. Mix everything thoroughly.
Then beat in the egg and start using the whisk again until the dough becomes homogeneous.
Milk is added to this mass, which will make the consistency similar to kefir. The dough should be left for another half hour in a secluded place.

After this, you can start frying in a hot and oiled frying pan.

How to cook pancakes without eggs. Lenten pancakes - recipe

Although Fasting plays an important role in the life of every Christian, this does not mean that at this time you need to give up your favorite pancakes. Unless, of course, they are prepared according to a special Lenten recipe.

This method of preparation makes the dough literally stick to its word of honor, because there are pancakes without milk, eggs and other quick ingredients. However, this does not in any way affect their deliciousness and satiety. Such recipes can be used by those who watch their figure, but do not want to give up their favorite delicacy.

For eggless pancakes you will need the following products:

milk – 400 g;
water – 450 g;
flour – 300 g;
granulated sugar – 4 tsp;
salt – 1 tsp. l.;
slaked soda with vinegar - 1 tsp;
butter – 60 g.

Preparation:

Beat 100 g of water, milk, salt, sugar, flour and soda with a mixer or whisk. To give the product airiness, it is advisable to sift the flour.
Then add melted butter, as well as about 200 g of cooled boiled water and boiling water.
Mix the mixture thoroughly and begin working directly at the stove.

This recipe is very simple. Minimal time and food costs allow you to prepare great snack or an “independent” dish. But still, with such a composition, it does not match Lenten food. In order to eat pancakes without violating church prohibitions, the dairy component must also be excluded from the recipe.

Lenten pancakes with soda

Lenten pancakes can be prepared with soda ( sweet water or mineral water). For this you need the following ingredients:

highly carbonated water – 1 tbsp.;
mukat – 1 tbsp;
boiling water – 1 tbsp.;
vegetable oil – 2 tbsp. l.;
granulated sugar – 1 tbsp. l.;
salt - a pinch.

What to do:

The process of kneading dough begins with sifting the flour.
You need to add salt and sugar to it, then fill it with soda and leave it in a covered container for half an hour.
After this time, you need to pour a glass of boiling water and vegetable oil into the mixture.
Mix everything thoroughly, the dough is ready for baking.
These pancakes are fried just like regular ones.

How to cook thin, thick, openwork, fluffy, hole-in-the-hole pancakes

The recipes listed above make it possible to prepare different densities and appearance pancakes. With milk they turn out thin, but if you try hard and strictly follow the recipe, then a slight thickness can be achieved using a kefir base.

Lovers of thick pancakes, similar in taste to pancakes, will also have to stock up on kefir to prepare the delicacy.

To make the dish fluffy and airy, during the cooking process you need to separate the whites from the yolks. To make pancakes with a hole, the basic recipe is with warm milk.

Can become a real masterpiece openwork pancakes. They require a certain skill, patience and a great desire to surprise your beloved husband or child. Any recipe can be used for preparation, but it is better to focus on classic first cooking option.

The prepared pancake mixture should be placed in something similar to a pastry syringe. You can make it yourself from available materials.

A ketchup bottle or regular bottle will do. plastic bottle with a hole cut in the lid. You can also use a milk carton with a neatly cut corner.

The dough is poured into the selected container and a pattern is quickly drawn on a heated frying pan. First you need to complete the contours, and then fill in the middle. The “picture” must be fried on both sides, carefully turning over with a spatula.

There can be a lot of image ideas. For example, you can “draw” an openwork heart for your loved one, bake pancake flowers for your daughter, and create a car in a frying pan for your son. It is important to involve imagination and diligence in the process.

For those who like pancakes with jam, preserves, honey, you can cook pancakes with holes. The filler will flow into the small holes and make the taste of the dish even more rich.

Such “pores” are obtained if the dough is well saturated with oxygen. To do this, you need to add slaked soda or baking powder to it, and also do not forget to stir the mass.

How to cook pancakes with cottage cheese, meat, minced meat

You can wrap the filling in both thin and thick pancakes. Many people remember the taste from childhood - pancakes with cottage cheese. This filling is very easy to prepare. To do this, mix cottage cheese with sugar and raisins.

You need to add ingredients according to your taste - some people like it sweeter, while others don’t allow themselves to go wild.

Before combining cottage cheese with raisins, the latter must be thoroughly washed and allowed to soak for several minutes. hot water. You can add vanilla sugar. It will add a soft and unobtrusive aroma to the dish.

The prepared filling is placed in the middle of the pancake. The “wrapper” is then folded like an envelope or rolled up like a roll. In the second case, the filling needs to be laid out more towards one of the edges, freeing up the space opposite. This will allow you to roll the roll well, and the filling will be symmetrically located in the pancake.

If you want to cook pancakes with meat, you need to boil and cool the beef. During the cooking process, you need to salt it, add a little allspice and bay leaf. The meat must be chopped with a knife or using a blender. TO meat mass add onion rings fried until golden brown. Then the filling can be wrapped in a pancake.

You can stuff pancakes. In this case, any low-fat minced meat can be used as a filling: chicken, beef, etc. It's easy to prepare. In a frying pan sunflower oil sauté finely chopped onion. You can add a couple of cloves of garlic and herbs. Next you need to add the minced meat and fry it until cooked. Let the filling cool to make it easier to wrap it in pancakes.

It is noteworthy that pancakes need to be fried only on one side if they will be wrapped in meat product. When the filling is placed, the pancake envelopes are fried in vegetable oil until crispy.

From a variety of pancake recipes, everyone can choose according to their taste. Our family loves quick pancakes on milk. They turn out thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thinner ones, use this recipe. It will take very little time to prepare, but a whole pile of the most delicate pancakes will appear on the table!

For cooking quick pancakes prepare with milk necessary products according to the list.

Beat the egg into a convenient bowl, add salt and sugar.

Mix well with a whisk.

Add some milk, about a glass.

Mix well and sift all the flour at once.

Mix the dough with a whisk or mixer until smooth. The dough turns out quite thick.

Now add the remaining milk.

Stir and add vegetable oil.

The dough turns out liquid and smooth.

Heat the pan for baking pancakes thoroughly and grease it with vegetable oil. The pan must be really hot, this is important for baking good pancakes. We bake pancakes by pouring the dough into the pan and spreading it in a thin layer. Pancakes bake very quickly, about 30-40 seconds on each side. You can melt a little butter and brush each pancake you remove. These are the thin and delicate pancakes we got.

Serve these thin quick pancakes with milk with jam, sour cream, condensed milk - whatever you like.

The pancakes turn out thin, tender, and very tasty!

Quick pancakes with milk just melt in your mouth, and look how beautiful they are!

Bon appetit! Prepare for your health!

Cook it in the microwave - you'll have to set it aside. The TV doesn’t work, the computer... I thought with regret about how attached we are to all this! There are also crows on the street croaking and their screams make your soul feel painful. I went up to the window to close the window, and a bright, round pancake of the sun flashed in my face. A happy little boy of three or four years old runs along the sidewalk, skipping after his mother, looking at a tree dotted with screaming crows, and saying: “The birds are singing!”
“Be like children...” I remembered and, in high spirits, went to cook pancakes.

Ingredients:

milk 1 liter
egg 2 - 4 pcs
sugar 1 - 2 tbsp.
salt a pinch
soda 0.5 tsp and 1 tsp. vinegar to extinguish it (can be omitted)

Step-by-step photo recipe

Heat the milk to 40° C (finger-friendly) and divide it into two parts of 0.5 liters each. This will make it easier to knead the dough and there will be no lumps in it.

Break eggs into a bowl, add salt and sugar. Whisk until foam forms.

Add 0.5 liters to the bowl with beaten eggs warm milk and stir.

Gradually add sifted flour and mix until homogeneous mass, so that there are no lumps. You should have a smooth and thick dough.

Add baking soda, quenched with vinegar, to the dough and mix. You don’t have to add soda, then the pancakes will be hole-free and more elastic.

Add the remaining 0.5 liters of warm milk and vegetable oil, mix thoroughly.

I have kept this recipe for a long time and further it says that you need to thoroughly wash the frying pan and heat it thoroughly, grease it with oil . .. This is understandable, because before there were no frying pans with non-stick coating and baking pancakes was a test of patience - to a difficult cast iron frying pan The pancake stuck tightly and, having torn off a lump of hot dough, it had to be thrown away. This is where the saying “The first pancake is lumpy…” came from. modern technologies this process has turned into a pleasure. If you love pancakes, be sure to purchase a modern pancake pan with a non-stick or ceramic coating.

Heat up the pancake maker , Pour the dough onto it and bake the pancakes first on one side, then on the other.

Ready pancake remove to a plate. Pour the next portion of dough onto the pancake maker and, while it is frying, grease the previous pancake with butter while it is still hot . You can do it like this, using a fork.

Or melt the butter in the microwave and brush the pancakes with a brush.

Advice: if you think the pancakes are too thick, you can add a little to the dough boiled water. But don’t overdo it; if the batter is too liquid, the pancake will not stay in the pan when pouring the batter.

Like this, pancake after pancake - you get a whole stack!

Well, don't sigh! And you will definitely succeed!

And this is how I fold pancakes, if you need to put them in the refrigerator, just cover them cling film. It’s so convenient to take them out and heat them in the microwave. And if you put them in a stack, they will stick together.

Bon appetit!

How to cook filled pancakes → ,
I recommend trying the pancakes and Try the pancakes

IN microwave oven I also highly recommend it.

Pancakes. Brief recipe.

Ingredients:

milk 1 liter
egg 2 - 4 pcs
sugar 1 - 2 tbsp.
salt a pinch
soda 0.5 tsp and 1 tsp. vinegar to extinguish it
refined vegetable oil 2 - 4 tbsp
premium wheat flour 3.5 cups (cup volume 200 ml)
butter for greasing prepared pancakes 200 g

Heat the milk to 40°C and divide it into two parts of 0.5 liters each. Beat eggs with salt and sugar with a whisk until foam forms. Add 0.5 liters of warm milk to the bowl with beaten eggs and stir. Gradually add the sifted flour and mix until smooth, so that there are no lumps. Add soda, quenched with vinegar, to the dough. Stir well and add the remaining 0.5 liters of warm milk and vegetable oil. Mix well. Heat the pancake maker and bake pancakes first on one side, then on the other. Remove the finished pancake to a plate and, while it is still hot, brush with butter.