Anyone who has ever prepared pancakes at home knows that it is not that easy to fry a perfect, thin and delicate pancake. Nevertheless, in restaurants, on elegant plates, we always receive perfect, thin pancakes. Their secret lies in a few simple rules that can also be applied in your own kitchen. Firstly, the dough must be thin enoughresembling thick (but still flowing) cream. It is best to make them from milk, flour, eggs, a pinch of salt and water, and then set aside for a while to allow the flour to swell. Secondly, the frying pan must be well-heated, thinly greased and with low edges (which makes it easier to pour the dough evenly and turn the cake later). Fry the pancakes briefly, turning them as soon as the edges start to brown. Thanks to these tips, the pancakes will be thin, elastic and perfect for both sweet and savory fillings.
Ingredients:
- 130 g of wheat flour,
- 275 ml of water (preferably carbonated),
- 200 ml of milk,
- 2 eggs,
- a pinch of salt.
Additionally:
- oil to grease the pan.
How to do it:
In a bowl, beat the eggs with the milk and half the water. Add flour and salt. Mix everything with a whisk until you obtain a smooth dough consistency. Gradually pour the second half of water, controlling the consistency – the thinner it is, the thinner the pancakes will be. Set the dough aside for 30 minutes. After this time, it should thicken slightly, so check the consistency again and add 1-2 tablespoons of water if necessary.
Grease the pan with a thin layer of oil, preferably using paper towels rolled into a ball.
Pour a ladle of dough into the pan and spread it over the entire surface. If you don’t have experience, don’t worry if your first pancake goes to waste. Use it to gauge how much batter to pour in to get a very thin layer (don’t throw it away, but use less batter if it’s too thick). It depends on the size of the pan and ladle.
When the edges start to brown and come away from the pan, turn the pancake over. It usually takes about a minute. Fry it on the other side for a few seconds and put it aside on a plate.
Repeat with the remaining pancakes. Place them in layers on a plate.
You can serve thin pancakes on their own or with additions – sweet or savory.
Store leftovers in the refrigerator, covered, and use within 2 days.
Source: Terazgotuje.pl
