How to cook pancakes ?
Bakery Products / / August 12, 2017
- 250 grams of flour
- 800 ml milk
- 6 tablespoons.tablespoons vegetable oil 1 egg
- ½ tspsalt, 4 tablespoonssugar, baking soda pinch
Knead the dough is best in a deep glass dish with a large wooden spoon.Break the egg into a bowl, add salt and sugar, mix well and whisk until smooth.If you love sweet pancakes, you need to add more sugar.Putting the above in the recipe number, you get enough pancakes fasting.
Measure half cups flour, baking soda put back, connect the flour with the beaten egg.Stir well, turn out the dough thick consistency.Pour into a glass three-quarters of a glass of milk, slowly pour in the batter.Again mix until all lumps formed.The dough should have a dense enough, but still pour like sour cream.
Now again, add half a cup of flour, stir again three-quarters of a glass of milk.Repeat these steps again.It is in these alternating action is the secret of how to cook pancakes right.You should stay for about a glass of milk.The more milk
Prepare the pan.Best of all cast-iron, with low bumpers.It must be strong to heat, to easily flip and pancakes will not stick.To do this, leave it on the plate without oil for 2-3 minutes on high heat.Then grease the pan with vegetable oil.Prepare a silicone brush or spatula to add oil during cooking.
Take a small scoop, measure out the dough, pour into the pan and spread evenly over the entire surface.If you want to learn how to cook pancakes, remember how much dough you poured into the pan, pour this amount all the time.When the entire surface of the pancake will bubble and edges toasted enough, it's time to flip the pancake.It is best to use a wooden spatula with pointed edges.Carefully hook the pancake and turn sharply.The second side of the pancake fried much faster, literally 15-20 seconds, be careful.
If the pancake does not depart from the pans, sticks, torn and rolled, carefully remove from the pan all the remains, calcined, brush with oil and fry again.To pancakes not torn during frying, it is important that in the swollen gluten dough.To do this, you need to test the brew at least half an hour.Or knead the dough the night before, refrigerate, and toast in the morning.It is also possible to add to the hot dough another egg, again stir thoroughly.
12 Aug, 2017
12 Aug, 2017