Pancakes are a popular and very simple dish. Everyone knows that they are made of flour, eggs and milk (optional – water). In practice, however, hardly anyone can recreate the recipe for the best pancakes that our grandmothers served years ago. If you want to get closer to this ideal, a modern pancake pan covered with Teflon replace with a classic cast iron frying pan. Do not use ready -made vegetable fats for frying – reach for lard and forget about counting calories for a moment.
Ingredients:
- About 250 g of wheat flour
- 500 ml of milk (3.2%)
- 2 eggs (size M)
- a pinch of salt
- lard (for frying)
Method of performance:
Stake the eggs into the milk, add a pinch of salt and mix vigorously with a whisk. You can also use a mixer (at low speed).
Without interrupting mixing, gradually add flour. To avoid the formation of lumps, you can sift it through a strainer. With the amount of flour, adjust the consistency of the dough. It should flow freely from the spoon, but leaving a thin layer on its surface.
Set aside the dough for about half an hour. During this time, the flour will be better associated with liquid ingredients, thanks to which the pancakes will be more flexible. Just before frying, mix the dough again.
Melt a small amount of lard in a heated frying pan. Pour a portion of the dough (incomplete vase spoon at a pan with a diameter of about 25 cm) and spread them evenly. Fry for about 30-60 seconds. When the pancake begins to easily peel off the surface of the pan, turn it over to the other side. Fry for about half a minute. Remove from the pan and place a flat plate on top. Fry the whole cake in this way.
Source: NowowoPuje.pl
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