How to cook pancakes on milk?

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Pancakes are an excellent breakfast, they are delicious and by themselvesyourself, and if you add fillings to them, you can make them an amazing treat for every taste. There are a lot of recipes for pancakes, and yeast and on yogurt and on an orchard and buckwheat and rice, we'll talk about how to cook pancakes with milk. These pancakes are thin, light and fit any filling.

Ingredients:

Flour - 3-4 glasses, but the amount of flour can not be determined accurately and it is better to regulate independently, according to the test condition.
Milk - 1 liter of fresh cow milk, notit's scary if you take a little acidic milk, after heat treatment there will not be any harmful substances in it, but it will not affect the taste. You can take and melted milk, then the taste of pancakes will have a pronounced milky tone.
Eggs - 5 pieces, always fresh. To avoid trouble, break each egg into a cup, and not directly into the dough, you'll be sure of their freshness.
Sugar - depending on your preferences, from 3 tablespoons to half a glass, focus on what you will eat them and whether you want very sweet or brackish pancakes.
Salt - a pinch of salt, added at the very beginning will help to beat the eggs better and the dough will be airy.
Vegetable oil - is better refined sunflower, about a tablespoon should be added directly into the dough, and it is useful for frying.

How to cook pancakes on milk - process

Beat with a mixer or whisk egg with sugar and a pinch of salt, until a homogeneous light mass.
Add the milk and mix.
Begin to add flour, continuously whipping. Gradually the dough will begin to thicken, whisk it constantly, to avoid the appearance of lumps. Adding flour is necessary until then. While the dough does not get thick like a liquid sour cream. It should remain on the aureole and slightly stretch behind it, draining with thick drops, but it must remain liquid.
Heat the frying pan with butter. Frying pan can be any with a flat bottom, special pancake frying pans are molded with low flanges due to which it is more convenient to turn the pancake.
When the frying pan has heated up, pour the dough,spreading a thin layer on the bottom of the frying pan. Pour the dough conveniently with a ladle, but do not pour out all the dough from it at once, add small portions as needed, if the test is not enough for the entire bottom of the pan.
We wait until the pancake will be baked in the first side. Determine that it can be turned over by the way it gets dark and stops to be a batter and the appearance of the fried edges on the pancake.
When our pancake was toasted on one side, gently attach it to the scapula, placing it in the middle of the pancake along its entire length and quickly turning it over.
On the second side, the pancake always fries faster, so watch it very carefully and do not overdo it.
Then the procedure repeats until it endsdough. Try to mix the dough periodically so that the flour does not settle on the bottom, otherwise the last pancakes will be stronger and not as airy as others.

Now you know how to make pancakes with milk. Bon Appetit!