Description
Could not pass up this recipe from the new issue of "School of Gastronome", which is dedicated to Maslenitsa. Because very soon the pancake week. Experienced Housewives know how to cook delicious pancakes. Pour liquid into flour, not Vice versa. The number of eggs depends not only taste, but also properties of the test. The more eggs, the dough is denser than less - the softer will be the pancakes. If you add to the dough soda, the pancakes turn out delicate. The cooked pancakes on the fermented baked milk has the original flavor. My favorite pancakes are made with milk and cream.
Ingredients
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Melted butter
100 g
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Sugar
1 Tbsp
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Vegetable oil
2 Tbsp
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Chicken egg
3 piece
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Flour
7 Tbsp
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Cream
200 ml
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Milk
400 ml
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Milk
200 ml
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Millet
100 g
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Salt
Cooking
Millet rinse well with hot water. First, boil in plenty of boiling water for 5 minutes, then drain in a sieve. Milk bring to a boil, stir in the millet. Cook porridge until tender, 15-20 minutes, season with butter or ghee.
Now prepare thin pancakes. Experienced Housewives know that the need to sift flour slide, make a recess, pour in the lightly beaten eggs.
...
Cream to warm and warm to pour in the batter.
Milk is also warm, and hot pour in the batter. I usually sugar in the dough do not add or symbolically 1 spoon. It is important not to put too much sugar. Otherwise the pancakes will burn. Add a pinch of salt. Add the vegetable oil right in the batter. The dough will be quite liquid.
To cook crepes. From this amount of dough I came up with 10-12 pieces.
In form, greased, put a few pancakes on top of the porridge, then again the pancakes. So repeat several times, the last layer should be made of pancakes. Pour the grandmother melted butter or melted butter and bake in a preheated 170 degree oven for 15 minutes.
Bon appetit!
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