Break in a bowl of 5 eggs, add 1 tsp sugar and the same amount of salt.
Beat the eggs with a mixer.In 1/2 tsp soda pour 1 tsp vinegar (Apple or 9% table) or lemon juice. Soda should foam. Add to the egg mixture and mix again.Pour half of the milk mixture and stir.In the egg-milk mixture pour 12 tbsp flour with the top and mix thoroughly to avoid lumps.Pour the remaining milk mixture.Once again, mix thoroughly. The dough for thin pancakes on milk should be liquid, in consistency as 30% cream.Add 4 tablespoons. vegetable oil, and one of them I add a flavored oil, I think it tastes better. Anyway, add oil in order to then bake the pancakes, not greasing the pan. The last time we mix the dough.We prepare a dish on which we will put pancakes, and a spatula to turn them.In the photo below is one of the oldest cast iron pans. While the pan is still cold, using a cooking brush lubricate it with vegetable oil. Then put on medium heat and warm up. The pan should be very hot, otherwise the first pancake will stick and get lumpy. On a hot frying pan with a ladle thin layer pour the dough (not more than 1/3 ladle), while turning the pan in his hand so that the dough spread evenly.Carefully monitor the pancake, because it is prepared very quickly. As soon as the top side thickens, and the edges are slightly browned - it's time to turn over.Gently pry the pancake with a spatula and quickly turn it over.Ready pancakes while they are still warm, sprinkle with melted butter, into which add a little milk or cream. That's what my mom and grandma always did. Or you can just dip in sour cream, jam, honey or condensed milk. Very tasty, simply delicious!
Ingredient
1 Cup milk
1 Cup warm water
2 large eggs or 3 small eggs
0.5 tsp salt
0.5 tsp sugar
1/3 teaspoon soda
6 tablespoons flour
2 tablespoons vegetable oil
filling
In a deep bowl, mix milk and warm water.
Break in a bowl of 5 eggs, add 1 tsp sugar and the same amount of salt.
Beat the eggs with a mixer.In 1/2 tsp soda pour 1 tsp vinegar (Apple or 9% table) or lemon juice. Soda should foam. Add to the egg mixture and mix again.Pour half of the milk mixture and stir.In the egg-milk mixture pour 12 tbsp flour with the top and mix thoroughly to avoid lumps.Pour the remaining milk mixture.Once again, mix thoroughly. The dough for thin pancakes on milk should be liquid, in consistency as 30% cream.Add 4 tablespoons. vegetable oil, and one of them I add a flavored oil, I think it tastes better. Anyway, add oil in order to then bake the pancakes, not greasing the pan. The last time we mix the dough.We prepare a dish on which we will put pancakes, and a spatula to turn them.In the photo below is one of the oldest cast iron pans. While the pan is still cold, using a cooking brush lubricate it with vegetable oil. Then put on medium heat and warm up. The pan should be very hot, otherwise the first pancake will stick and get lumpy. On a hot frying pan with a ladle thin layer pour the dough (not more than 1/3 ladle), while turning the pan in his hand so that the dough spread evenly.Carefully monitor the pancake, because it is prepared very quickly. As soon as the top side thickens, and the edges are slightly browned - it's time to turn over.Gently pry the pancake with a spatula and quickly turn it over.Ready pancakes while they are still warm, sprinkle with melted butter, into which add a little milk or cream. That's what my mom and grandma always did. Or you can just dip in sour cream, jam, honey or condensed milk. Very tasty, simply delicious!