How to cook thin pancakes?

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It is difficult to imagine Russian cuisine without pancakes,and correctly cook them is considered one of the signs of a wonderful hostess. Classical pancakes are prepared on milk and they must necessarily be thin. There are many recipes for how to cook thin pancakes. We offer you a universal and very simple way of preparing them.

When preparing thin pancakes, remembera few tricks. First, the dough should be homogeneous, without even the smallest lumps. Secondly, pancakes should be baked only on a heated frying pan. Thirdly, the dough should be liquid, otherwise the pancakes will turn out thick and more like pancakes.

The recipe for thin pancakes

For the preparation of thin pancakes we will needhalf a liter of milk, three eggs, about two hundred grams of wheat flour, a pinch of salt and a teaspoon of sugar. Also in the dough you can add a little melted butter - then pancakes will stick less to the pan and will get a pleasant golden color.
Mix the flour, eggs, salt and sugar to a homogeneous mass without lumps.
We start to gradually pour in the milk a little,each time carefully mixing to prevent the appearance of lumps. The resulting dough should be fairly liquid, approximately like a thick cream in consistency.
Heat the frying pan and grease it with vegetable oil. We advise not to pour oil, but to use a culinary brush - so pancakes will be less greasy.
With a ladle we pour the dough into a frying pan, rotational movements causing the dough to spread over the entire surface. If the pancakes are torn, you need to add a little flour.
As soon as the edges of the pancake begin to move away from the frying pan, turn it over with a shovel. The second side is usually fried much faster.
Ready to pancake shake on a plate - you can start tasting!

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