Country Pancakes
Thin, delicious pancakes made with milk and eggs (no water). Really tasty and quick.
Cooking method
-
Step 1:
Gather your ingredients.
-
Step 2:
Beat the sugar with the eggs and salt.
-
Step 3:
Add 4/5 cup of the milk and whisk.
-
Step 4:
Gradually add the flour, stirring well (start with a spoon, then switch to a mixer so no lumps form).
-
Step 5:
Add the baking soda to the well-mixed batter and activate it with the vinegar, or use baking powder instead (in place of 1/4 tsp soda, use 1 tsp baking powder; a good ratio is 10 g baking powder per 400 g flour). Mix well once more.
Pour in the remaining milk and stir. Let the batter rest for at least 10 minutes, then stir again and cook the pancakes.
-
Step 6:
Cook the pancakes on both sides until golden.
-
Step 7:
Brush each pancake with butter or margarine as you lift it off the pan or griddle (especially the edges).
Our pancakes are ready.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar, 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
