How to bake perfect pancakes

Pancake week in the yard! Ex-journalist and now a master of baking and the founder of the project "Dasha's pies", Daria Son'kin shares the secret of the ideal pancakes, inherited from her grandmother, and tested on an infinite number of pans.

Are there ideal pancakes?

No, you are right: there are a lot of recipes. Pancakes are large, small, thin, thick, with "lace" - small holes that make the pancake air - and without. There are rye, buckwheat and oat. With minced meat, cottage cheese, apples and no stuffing. On the dough, on milk, on sour milk and on yeast. With baking and without baking. And this list can be continued for a long time.

And can I just a win-win option?

My win-win recipe - the so-called"Fast-thinking". They will need wheat flour, fresh milk, eggs, sugar, salt and vegetable oil. Pour a glass of milk in a bowl and put five tablespoons of flour with a good slide. Stir thoroughly with whisk or mixer. The dough will get thick enough, do not panic, it's part of the process. Add to this mixture three eggs, one tablespoon of sugar and one-third of a teaspoon of salt. Stir again. Keep in mind that there are no lumps in the test - anything, and no lumps in the right pancakes should be in any case. Add a half cup of milk to the dough. Now leave the bowl, let it stand, and you'll prepare everything for baking. Directly before baking, pour one tablespoon of vegetable or melted butter into the dough.

Fry in a conventional frying pan?

Yes. In a conventional medium-sized frying pan, preferably with a non-stick coating. You will also need a silicone brush and vegetable oil to lubricate the frying pan, a small spoon, a thin spatula and a plate where you will put the finished pancakes.

I do not have a silicone brush.

Nothing wrong. Take the usual raw potatoes, cut it in half and nibble on the fork. Cut the dip into vegetable oil and oil it with a frying pan.

They say there are special pancakes. Maybe it's better to buy one?

It is possible, but not necessary. It is also possible to do with ordinary frying pans. But if you are going to bake pancakes regularly, it is better to allocate for this pair of frying pans and not fry on them anything stranger. Experience shows that otherwise the first pancake will always turn out to be a lump. Or almost always.

The frying pan is ready. How to bake?

Lubricate the frying pan with oil and heat onthe maximum fire. Drip a little dough to check if they are hot enough. The dough should hiss. Sizzles? Then come on. Take the pan with your left hand (or right if you are left-handed), pour on it half a batter, and gently spread it over the entire surface, tilting the frying pan from side to side. By the way, there are also magic devices, in the form of the letter "T", which you can also distribute the dough - for sure you saw such in pancakes. Put the frying pan back on the fire. You can reduce it a little, but not much. It is important that the pancake is baked quickly. Firstly, in this case, it will not dry out, but will retain this pleasant softness and oiliness, as it is supposed to be the right pancake, and secondly, you do not have to spend your precious time on empty stuck out at the stove. In a minute, try gently pulling a pancake with a shovel. If it is susceptible, boldly turn it over and bake for another 30 seconds on the other side. If you want to hit home or guests, defiantly remove the spatula and just toss it to turn it over. Just practice first. The first pancake is ready. Take it off and put it on a plate. You can grease a piece of butter, but not necessarily.

The second pancake oven is exactly the same?

Yes. Just do not forget to take the silicone brush or potato again and lubricate the pan with oil.

Pancakes are too thick, and I like thin. What's wrong?

Add some milk to the dough, maybe it's too thick.

Pancakes are torn and I can not turn them over. What's the matter?

You have a bad frying pan or too liquid dough. Add a little flour to the dough or change the frying pan. Still others advise to "brew" the dough with boiling water or add a little soda water. In this case, pancakes are drier, but they will not break.

Pancakes are ready. Now what?

Make sure that they are not burned and have found a pleasantgolden. And maybe even covered with small holes. Take one pancake, put it on a plate, fold in half and again in half to make a corner, dab into condensed milk and eat.

What else do pancakes eat?

With anything. But the classic combination is salted and smoked fish, jam and, of course, caviar.

Taken from here.