Thin Airy Pancakes with Butter
Baking and Desserts • Russian
Description
It's difficult to specify exact proportions for pancakes, so always pay attention to the consistency when adding flour — is the batter too thick or too runny? It should be quite stretchy, but not so much that it's hard to mix. If at first it seems like the batter is just right — start cooking. If it’s hard to pour into the pan, dilute it with milk or water. If it’s hard to come off the pan or 'didn't set', add more flour or vegetable oil.
Ingredients
- Chicken Egg 1 piece
- Salt 1 teaspoon
- Activated Baking Soda ¼ teaspoon
- Wheat Flour 15 oz
- Milk 0 qt
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Separate the yolk from the white and beat them separately (a whisk works best).
Step 2
Combine the egg white and yolk, add salt and baking soda. Whisk together.
Step 3
Pour in the milk and whisk again.
Step 4
Add two cups of flour and whisk until smooth. Add the remaining flour and whisk again until smooth. Stir with a spoon.
Step 5
Pour the sunflower oil into the batter. Mix well until the mixture is homogeneous again.
Step 6
Heat the pan well (a crepe pan is ideal), pour in a little vegetable oil, and spread the batter in the pan. Flip it over, place it on a plate, and spread a piece of butter on top. Continue cooking until the batter is finished.
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