Composition / ingredients
Step-by-step cooking
Step 1:
How to make lace pancakes with milk? Prepare the necessary ingredients. I took eggs c1, milk 3.2% fat content, flour of the highest grade. Pre—sift the flour - this will not only save it from possible debris, but also make baking more successful.
Step 2:
Break the eggs gently into a bowl, add salt. Whisk them into a foam. You can use a mixer or do it manually with a whisk.
Step 3:
Without ceasing to beat, pour in boiling water — the mass will greatly increase in volume, as it should be.
Step 4:
Continuing to beat, add flour, mix everything thoroughly. Pour in the milk (I didn't heat the milk, immediately from the refrigerator) and the oil is odorless. Mix everything well. The consistency of the dough should be sufficiently liquid (see photo). If necessary, add a little flour or milk (depending on the resulting dough density).
Step 5:
Prepare a pancake pan. It is better if it is a special dish, with a thick bottom and non-stick coating. Heat the frying pan very well. Lubricate it with oil. Pour the dough into a hot frying pan and spread it quickly over the entire area. In the future, when frying pancakes, I no longer greased the frying pan with oil. When the pancake is toasted on one side, gently turn it over with a spatula to the other side and fry it until browned, too.
Step 6:
Grease the finished pancakes with butter and serve to the table. Pancakes are not sweet, so you can use sour cream, honey, caviar, and salted fish as an addition. Bon appetit!
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
