Composition / ingredients
Cooking method
Beat 2-3 eggs in a bowl or saucepan.Add sugar, salt and vanilla.Beat well with a fork, whisk or mixer.(I was whipping everything up with a fork).Add half of the total slightly warmed (warm on a slightly higher low heat for 90 seconds) milk.Beat it up.Pour in the pre-sifted flour.Beat so that there are no white lumps.Pour in the remaining milk. Beat it up. Add a teaspoon of pre-melted butter and 1 - 1.5 tablespoons of vegetable oil.Beat it up. Depending on the density or liquid, add a little more milk or flour.The dough should be like pancakes.Mix the dough well.
Lightly lubricate a special pancake pan with very low sides with oil (I lubricated it with vegetable oil and spread it with a tablespoon all over the bottom and edges).
Drain the extra drops of oil from the pan (thanks to this, the pancakes are not greasy, but not dry).
Heat the frying pan over medium heat (quite a bit.if it is cold, the pancakes will not fry, and if over-heated, they will burn.)
Pour the dough into the pan with a ladle and tilt the pan slightly in different directions so that the dough spreads all over the bottom.Drain the excess dough back into the pan.
Fry the pancake on one side for 1 -1.5 minutes (it still depends on the thickness of the pancake and how fast it will fry.everyone has their own time for this.), then with a special spatula we draw a circle around the edges of the pan and hook a pancake from under the bottom right in the middle with a spatula, turn it over and fry on the other side for another 30 seconds.
We smooth the pancake with a spatula on a dish.
And so we prepare all the others.
As for lubrication, I personally only once before the very first pancake greased the pan with vegetable oil and fried everything on it.
However, if someone does not succeed, you can lubricate with vegetable or a small piece of butter before each frying pancake.
Such pancakes can be eaten without anything and with stuffing.
You can drink coffee, milk or cocoa.
Bon Appetit to Everyone!!!
PS: It's hard to say about the exact cooking time, but about half an hour. Maybe a little less or more.
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
- 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
