Wholegrain flour pancakes with milk

Step-by-step cooking

1. Step 1:

   

   How to make pancakes from whole grain flour? Prepare the ingredients. All products should be at room temperature, so milk and eggs should be taken out of the refrigerator in advance, about 1-1.5 hours. Use selected and large eggs. Wholegrain flour differs from ordinary flour by coarser grinding. The whole wheat grains are involved in grinding: not only the core, but also the outer part. Ordinary flour consists only of the inner part of the grain.

2. Step 2:

   

   Combine eggs with sugar and whisk until smooth with a whisk.

3. Step 3:

   

   Pour about half (300 ml) of milk at room temperature into the beaten eggs and mix.

4. Step 4:

   

   Whole grain flour is single-milled flour, so it is coarser and its particles are larger in size. Whole-grain flour has a pale cream color due to the presence of the outer shell of the grain in it, so such flour must be sifted through a fine sieve, and it is better to sift not once, but twice.

5. Step 5:

   

   That's how much unnecessary husk remains at the bottom of the sieve.

6. Step 6:

   

   Add the sifted flour to the dough and add salt.

8. Step 7:

   

   Mix everything well with a whisk until smooth. At this stage, all the lumps are very well broken due to the viscosity of the dough.

9. Step 8:

   

   Pour in the remaining milk and vegetable oil. Mix everything well again so that the butter completely spreads over the dough.

10. Step 9:

    

    Let the dough stand for 20 minutes at room temperature. During this time, the gluten contained in the flour will begin to thicken the dough slightly. Therefore, if you suddenly see that the dough has become more dense than it was, know that it is necessary. It should be approximately like liquid sour cream, if necessary, add a little more flour. Before baking, stir the dough well again with a whisk or ladle.

11. Step 10:

    

    Heat the frying pan and grease with vegetable oil with a brush. Pour a little dough with a ladle and spread it all over the pan. Bake pancakes on both sides until golden brown. Before baking each pancake, I advise you to lubricate the frying pan with oil. I baked both with and without butter, but with butter pancakes are more porous and do not dry out.

12. Step 11:

    

    Stack the finished pancakes on top of each other. When you bake the last pancake, serve them to the table. Pancakes are ideal for stuffing with meat, cottage cheese, fruit. Enjoy your meal!