There’s nothing worse than them falling apart into croquettes. It’s not so bad when you eat them as a stand-alone snack. In the worst case scenario – often on Christmas – a torn piece of croquet lands with an impact in a plate of red borscht, staining all the tablecloths, napkins and white shirts. To avoid such situations, it is worth preparing special croquette pancakeswhich are flexible, durable and resistant to culinary “disasters”. The secret is in use sparkling waterj, thanks to which they become pleasantly fluffy and adding a bit of butter. We have tested this recipe and that’s why we know that these pancakes are always a success.
Ingredients for preparation pancakes for croquettes, you will definitely find it in your kitchen. You will need:
- 125 g of wheat flour,
- 250 ml of milk,
- 180 ml of sparkling water,
- 2 large eggs,
- 40 g melted butter
- sun
Melt the butter and set aside to cool. Crack the eggs into a bowl, beat them lightly to make them fluffy, add sparkling water and milk and mix. In batches, add the sifted flour mixed with a pinch of salt. Mix the pancake batter until it is clear. Set the bowl with the dough aside for 15-30 minutes. During this time, the gluten from the flour will start to “work”, and this will determine the elasticity of the pancakes.
After the designated time, pour the cooled but still liquid butter into the dough and mix until combined. Fry the pancakes in a little oil or clarified butter until golden on both sides.
The croquette pancakes are ready. Spread them with your favorite filling and roll the croquettes tightly, then dip them in beaten egg and breadcrumbs and fry them.
Sources: Terazgotuje.pl
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