I always make pancakes or milk or on whey. The cooking technique remains the same. Despite the fact that whey is a dairy product, no soda, no baking powder I don't use. Pomp and noskivtsi pancakes is achieved through other methods. Ideally, to make pancakes all the products should be at room temperature. But usually I cook pancakes for Breakfast and no time to wait until the food get warm. Therefore, a liter of cold milk (or whey) from the fridge, I add 200 ml of hot water. Eggs should not take more than two per litre of milk as pancakes can become tough and "rubber". Large amounts of sugar in the dough can cause the pancakes will burn. Eggs lightly beat with a whisk, add milk (or whey), sugar, salt. Another important point, in my opinion, the pancake dough should not beat with a mixer. I use to mix the conventional halo.

Add hot water and gradually introduce the sifted flour. Sift the flour needed in the dough is saturated with oxygen, and the pancakes be more fluffy. At the end add the vegetable oil. Vegetable oil in the test has a dual purpose: first, it acts as a leavening agent, and secondly, if you add it to the dough, when baked goods do not have after each pancake grease the pan.

The dough should have a consistency to be easily spread on the surface of the pan. I tried using a photo to show what the consistency should be dough. After making the dough, it should leave to rest for 15-20 minutes. During this time, the gluten contained in the flour will absorb moisture and swell, pancakes will be more tender and airy. If the dough you have formed lumps, then after this time they are completely dissolved. After resting the dough will thicken slightly. If the consistency is too thick, it should be diluted with hot water.

To make pancakes better to have a separate pan with a thick bottom, which will be good to keep the temperature. The ideal pan for this is cast iron, but now iron skillet - rare. I use an old Soviet frying pan, which I inherited inherited. I tried to cook pancakes, and modern delicate pans with non-stick coating, but they cool down quickly and prepare them thin pancakes quite difficult. But cooking on them can be quite oil free. This is my frying pan. Before baking pancakes in a frying pan need to be heated up. Put the pan on the maximum temperature grease with vegetable oil. I use a silicone brush. When on the surface appear smoke, you can bake pancakes.

Ladle in the batter dialed, the number depends on the diameter of your pan. After the second or third pancake, you will understand exactly how much test you need to make crepes. In the left hand I hold the pan right - a thin stream pour the batter, rotate the pan in a circle counterclockwise. The dough should spread a thin, even layer. On a hot sarode pancake is baked quickly. When on the surface there will be islets of the batter, you can safely flip. Gently hold the spatula in a circle, separating the edges, turn the pancake. On the other side is baked faster. Readiness can be checked, slightly raised pancake.

Better pancakes bake just before serving, piping hot. Each pancake is possible to grease with melted butter. I butter not oil, not to increase their fat content. When baking pancakes, ready better cover with a lid so they remain hot and soft. I brought the recipe fresh pancake dough. These pancakes are versatile and suitable for both sweet and meat and salt additives.