Sweet pancakes with milk

Rosy, sweet - these pancakes will appeal to children! Pancakes with milk is a classic recipe, so our grandmothers and great-grandmothers baked. It is milk that makes the thinnest pancakes. In this recipe, a little more sugar is added to the dough.

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

250

Eggs

Flour

Sugar

Salt

0.5

Vegetable oil

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 29 % 10 g

Carbohydrates 50 % 17 g

185 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products.
Step 2:
Break the eggs into a bowl. Do not reduce their number, eggs act as a binding element in this recipe. Otherwise, pancakes may break when turned over. Add salt and sugar.
Step 3:
It is necessary to beat the eggs very well. You can even use a mixer. I whipped it with a whisk for about 2 minutes.
Step 4:
Add milk to the eggs and stir well again.
Step 5:
Sift the flour. Do not skip this stage, with sifted flour, any baking becomes better.
Step 6:
Now you need to be patient and stir the dough very well to remove all the lumps. Again, you can turn on the mixer.
Step 7:
Add butter to the well-kneaded dough, but not all, but one spoonful. We will grease the frying pan with the leftovers. Mix it up.
Step 8:
Bake pancakes in a well-heated frying pan. Before the first pancake, we lubricate the pan, then this will not be required. The butter in the dough will not let the pancakes stick.
Step 9:
Finished pancakes can be greased with butter. Bon appetit!

From this number of products, about 10 pieces of pancakes turned out. I baked in a frying pan with a diameter of 18 cm . Pancakes are really delicious, sweet, a great dessert dish.
The number of eggs in this recipe is very important. It is not necessary to reduce it. Eggs help pancakes not to break when turning over, no matter how thick you make them. To avoid the taste of eggs in pancakes, they are advised to beat them very well. I have no taste left at all, even when whipping with a whisk.
I advise you to take the milk for pancakes at room temperature, even a little warmer. In warm milk, flour will disperse better.
To make the dough without lumps, it is better not to pour flour into the milk, but on the contrary, pour a little milk into the flour, stirring with a whisk. I did the opposite, I had to tinker with the lumps.
These pancakes are great for breakfast, they can be served for dessert. Sour cream, cream, yogurt will be suitable as additives to them, but sweets will be superfluous. If you reduce the amount of sugar, then pancakes will become universal.