How to cook a delicious dough for pancakes?

Pancakes in Russia, for sure, appeared in the time of paganism. From time immemorial they have been baking Shrovetide and other holidays. Blessing with honey begins a wake for the deceased person. Damn, in itself, personifies the sun, the beginning of a new year and a new life. For children and adults, pancakes are a real treat. But to bake them, you need to be able to make a dough for pancakes.

The secrets of cooking this Russian dish are passed from generation to generation, from grandmother to mother, from mother to daughter. Each family has its own recipe for pancakes. And some families prefer thin lace pancakes in a hole, others - thick pancakes on yeast, others - pancakes stuffed. About tastes do not argue, but the beginning of everything is a delicious dough for pancakes. If you do not know how to mix it correctly, you will hardly be able to please your relatives and friends with delicious pancakes.

A family recipe for thin pancakes.

The secret of how to cook dough for pancakes was revealed to me by my mother when I was about 10 years old. Since that time, for more than 25 years, I've been preparing this delicacy on my mother's recipe. My daughter and husband are just crazy about such a treat.

Here is my recipe for making thin, ruddy, sweet, lacy pancakes in which there is no yeast.

So, to prepare a dough for pancakes in the amount of 10 pieces you need to take:

• 1 egg,
• 3 spoons of sugar,
• A pinch of salt,
• 2 tablespoons vegetable oil,
• 150 - 180 g. Warm, but not hot milk (I take a small small tea mug).

All these ingredients are placed in a deep, narrow vessel and mixed with a mixer for 2-3 minutes until a uniform mass is formed. The most important thing is to properly stir eggs and sugar. I used to mix dough for pancakes with a spoon or a whisk, but in my opinion, the mixer whisks it much better, makes it more magnificent and airy.

After you have achieved a homogeneous consistency, we begin to add flour. I always do it by sight, but it takes around 100-150 gm. And again you need to mix everything thoroughly with a mixer. Dough for pancakes must be without a lump. Of course, non-mixed lumps will not prevent you from baking pancakes, but all their beauty, subtlety and delicacy will immediately disappear. It should be a thick, homogeneous mixture , like a homemade sour cream.

Dilution of the dough with milk to the desired consistency.

And only after that the dough for pancakes can be diligently brewed, making it liquid so that it spreads in a frying pan. To dilute, take warm water with milk in a ratio of 1: 1. It will take somewhere 100-150g. Such a mixture. Some housewives dilute the dough with water. I do not recommend this, because the pancakes will "cringe" during the frying. Others dilute the mixture with one milk. This is also better to avoid, because without adding water pancakes are badly turned over in a frying pan, stick. Pour water and milk into the dough and mix well a whisk or a mixer until you get a little bit more liquid than kefir or drinking yogurt. That's all - the delicious dough for pancakes is ready!

The entire calculation given here is made for 10 pancakes. Accordingly, if you need 20 pancakes, then the number of products increases by 2 times. Well, if you are preparing pancakes for a wedding and you need 100 pancakes, take only 10 times more!

Now there is only a good aluminum frying pan to be properly heated, greased once with sunflower oil and start baking pancakes! Since, you have already added vegetable oil to the dough, you do not need to lubricate the surface of the frying pan before each pancake. Simply pour a small piece of the ladle portion of the dough into a frying pan, tilt it in different directions and let the test spread. Fifteen to twenty seconds have passed - it's time to turn over. If you did everything right, then you can turn the pancake up easily and quickly. Another 10-15 seconds, and the appetizing dish is ready! Bon Appetit!