Country-Style Pancakes
Breakfasts • Russian
Description
It's best to use whole, perishable milk. Pancakes made from powdered milk turn out tough. By the way, sometimes it yields less than a liter, so adjust according to the consistency.
Ingredients
- Wheat Flour 2 cups
- Milk 0 qt
- Chicken Egg 1 piece
- Safflower Oil ½ cup
- Salt to taste
- Sugar 3 tablespoons
Step-by-Step Guide
Step 1
Pour 2 cups of flour into a large bowl.
Step 2
Add milk until the consistency resembles sour cream. Mix thoroughly.
Step 3
Crack the egg and mix again. Add salt to the surface and mix. Add salt once more and mix again.
Step 4
Add two handfuls of sugar. Pour in more milk until the consistency resembles kefir.
Step 5
Add half a cup of sunflower oil and mix well. You can't spoil pancakes with oil: the more you add, the more delicate the pancakes will be.
Step 6
Heat the skillet over medium heat WITHOUT oil (there's already enough in the batter). Using a ladle, carefully scoop some batter and evenly distribute it starting from the center of the skillet. The pancake will start to bubble from the heat — this is normal, do not touch it.
Step 7
Pancakes cook on one side. When the edges turn golden brown, fold the pancake in half directly in the skillet and remove it.
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