Pancakes made of pancake flour with milk

Thin, delicious, fragrant pancakes for breakfast! Now in stores you can find a huge number of semi-finished products, the basics for cooking various dishes that reduce the time of the cooking process itself, which is very important for modern housewives. There is even a ready-made mixture for baking pancakes. It contains almost all the necessary ingredients. Of course, each manufacturer has a different set of ingredients, but, as a rule, the basis is the same for everyone: wheat flour, baking powder, egg powder, sugar, salt, milk whey powder. This product will appeal to young novice housewives, it remains to dilute the mixture with water and you can fry pancakes.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Flour (pancake)

200

Milk

0.5

Chicken eggs

Sugar

Salt

Vegetable oil

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 29 % 10 g

Carbohydrates 54 % 19 g

187 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients for pancakes. Of course, you can strictly follow the instructions, which will in any case be indicated on the packaging of the finished pancake flour, and you can add only water to make pancakes from such flour. But to make the pancakes especially thin, tasty and tender, it is better to add a few more products.
Step 2:
We will cook pancakes from such flour in a slightly different sequence, unlike the usual pancakes, we will start with dry ingredients. In a deep bowl, sift the flour, add sugar and salt. Mix it up.
Step 3:
In a separate bowl, beat the chicken eggs with a fork so that the protein is completely dispersed.
Step 4:
Pour the egg mixture into a bowl with dry ingredients.
Step 5:
Mix so that the chicken eggs are completely dispersed in flour.
Step 6:
Then pour in the milk parts and knead the dough. It should become homogeneous in consistency and slightly thicker than ordinary pancake batter. Tighten the bowl with cling film and leave for an hour at room temperature. After the specified time, remove the food film from the bowl, mix the mixture, pour in vegetable oil.
Step 7:
You can proceed to frying pancakes. Grease the pan with a piece of butter, heat it up, pour out the dough with a spoon, evenly distributing it over the entire surface of the pan. Fry the pancake on one side until browned on a low heat, fry for about 20 seconds, turn it over and fry on the other side until browned.
Step 8:
When frying the next batches of pancakes, the frying time will decrease, since the pan will already warm up well. Remove the pancake from the pan and lubricate it immediately with butter. We do this with all pancakes. Pancakes will turn out soft, tender and fragrant.
Step 9:
Serve pancakes to the table with jam, jam or condensed milk. Bon appetit!