"Damn is not a wedge, the belly does not split," says the Russian proverb.
What is the main thing in pancakes? This is the right pancake liquid dough!
A pancake dough can be prepared in kefir, milk, gashed water, beer, diluted sour cream, yogurt, sour milk, as a last resort, on simple water. I personally most like pancakes in kefir, they have a very gentle taste and a combination of acid and sweets. In any case, kefir, milk, yogurt, and even more so sour cream, in general, all dairy must be diluted with water half.
So, we summarize the necessary products:
flour - 1 cup + 2 tablespoons,
Liquid - 2 glasses,
eggs - 2 pcs.,
Vegetable oil - 3 tbsp. spoons in the dough, plus oil for frying,
Salt - ½ teaspoons,
Sugar is not more than 3 tbsp. spoons
Soda (or baking powder) - 1 h. spoons.
Vinegar for soda harvesting if there is no acid component in the test.
There are many recipes, where it is indicated "how much hang in grams", but we use the exact formula: 1 cup and 2 tbsp. Spoons of flour + 2 cups of liquid + 2 eggs + salt, sugar + 3 tbsp. Spoons of vegetable oil + teaspoon of soda or baking powder. From this quantity it turns out 12 pancakes.
So, with flour we knead two eggs, salt, sugar, bakery powder or soda, hated by vinegar, gradually pour liquid (kefir, milk, etc.), vegetable oils, mix well so that there are no lumps. The easiest way to make it a mixer.
The flour is desirable to take the highest grade, if the flour is not very good, it may be needed a little more.
If you use kefir, sour cream or yogurt, that is, a liquid with an acidic medium, then add just soda. If the acids are in the composition of the test, extinguish the soda by vinegar. You can use bakery powder.
Now a frying pan. Do not believe the advertisement of pancakes that pancakes can only be made on this miracle of culinary technology. Pancakes can burn even in a basin if he has a smooth surface - the main thing is to make a good dough and correctly warm the frying pan. Do not bake pancakes on the biggest burner, they will be impenetrable in the middle and begin to adhere to the center of the frying pan. Oils in a pan should not be too much, then your first damn will not be a com. If the oil poured too much, drain the surplus directly into the dough and stir.
Pour the dough from a halter or a large spoon and tilt a frying pan in different directions so that it spread over it with a smooth layer. As soon as you see that the dough proceeds - turn over.
If desired, ready-made pancakes from above can be lubricated with butter.
Other recipes for our chef look at Facebook page.