pancakes with milk

They came to us from Europe and firmly took their place, just like pancakes with yeast. Thin milk pancakes with holes have their own category in French cooking. There they are filled with fillings and called crepes. The recipe for making thin pancakes with milk consists of traditional products that can be found in any housewife’s kitchen. This recipe differs from the rest only in that we will add the white and yolk to the dough separately, and we will also add vanilla sugar, which will give the dish an exquisite vanilla aroma. Usually eggs are placed whole, but we will separate the yolk from the white. In addition, the peculiarity of this cooking option is that even the first pancake turns out beautiful and smooth. Try making pancakes with milk, you will definitely like it!

#thin

ADD PHOTO

Total time

01:00

Preparation

00:20

Bakery

00:30

Portions

Ingredients

Vanilla sugar Dr. Bakers

1 package

Milk

2 glasses

Eggs

2 pcs.

Sugar

1.5 tsp.

Salt

0.3 tsp

Vegetable oil

2 tbsp. l.

Butter

50 g

Flour

1 glass

Step 1

Place egg yolks, salt, sugar in a deep bowl; mix well with a blender. When all the ingredients are mixed, add a third of the volume of prepared milk (it should be warm, so preheat it on the stove or in the microwave). Add wheat flour, pre-sifted through a sieve, into the dough in parts. First, use a spoon and then use a blender to achieve a homogeneous dough structure so that all the lumps of flour dissolve. Now add the remaining milk in 2 additions. Add vegetable oil, mix well again, and leave the pancake mixture to steep in milk for 20-30 minutes.

Step 2

Beat the whites in a separate bowl. Be sure to make sure that the container in which you are going to beat them is dry and grease-free, and that no yolks get into it (otherwise the foam will not rise). You can stop whipping when the protein turns into a strong, stable foam and will not fall out of the dish when turned over. Gently mix the whites with the rest of the dough. At this stage, do not use a blender; it is better if you mix everything with a spoon or spatula in a circular motion from bottom to top, while maintaining the airiness of the mass.

Step 3

Grease the frying pan with a smooth coating (thanks to this procedure, the pancakes will acquire additional porosity, delicacy and a beautiful pattern). Since we added oil to the dough, this will save us from constantly lubricating the surface of the frying pan. We bake the pancake in a well-heated frying pan, then the first one won’t be lumpy. Depending on the diameter of the frying surface, you will get 18-20 pancakes from these ingredients. Grease each one with butter: place the finished pancake on a dish, prick a small piece of butter on a fork so that it does not melt in your hand, and go over the entire surface.

Step 4

You can serve a stack of tender and delicious pancakes with milk with jam, preserves, chocolate or honey, or without additives, because coated with butter and with vanilla sugar in the composition, they turn out to melt in your mouth, and also have an exquisite creamy vanilla taste that will to the liking of even the most picky guests. Bon appetit!