Ingredients:
● Milk — 500 ml;
● Flour — 4 tablespoons with a slide;
● Starch-4 tablespoons;
● Flour — 4 tablespoons with a slide;
● Starch-4 tablespoons;
Eggs — 4 pieces;
● Vegetable or melted butter — 2 tablespoons;
● Sugar — to taste (I usually take 1 — 2 tablespoons);
● Salt — a small pinch.
● Vegetable or melted butter — 2 tablespoons;
● Sugar — to taste (I usually take 1 — 2 tablespoons);
● Salt — a small pinch.
Method
To prepare the dough, mix the flour, starch, salt and sugar. Add the eggs to the dry mixture, stir. Gradually pour in, stirring constantly, warm milk (I heat in the microwave). Thoroughly knead the dough to get rid of the lumps. If you did not manage to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Once again, stir it well. As a result, you should get a pretty batter. Let it brew for 30 minutes. This will allow the gluten to swell the flour and your pancakes will be more elastic, they will not break when baked. I grease the skillet with oil only for baking the first pancake. All the other pancakes I bake already in a dry frying pan.
Note: This dough contains starch, which does not dissolve in either milk or water. This leads to the fact that the dough constantly tends to exfoliate and it must be stirred. It is advisable to do this before every next set of dough in the ladle. The dough for such pancakes is liquid enough. It is more like water than dough. Do not try to make it thicker by adding flour or starch. In this recipe, you do not need to follow the consistency of the test, you just need to take just as much as written in the recipe.
When frying pancakes, it is very important to choose the right temperature. I cook on an electric stove, giving the maximum heat when the handle of the switch is at 9. For frying pancakes, I put the switch in position 7. Pancakes should be cooked quickly enough. The frying time you can track on the video. If the pancake is fried for too long, increase the heat of the plate. The recipe for super thin pancakes is designed for the preparation of delicate pancakes. If you pour too much dough into a frying pan, then, most likely, it will be difficult for you to turn this pancake without tearing it, and it will be too long to bake. You need to pour the dough so that it covers the bottom of the frying pan with a thin layer.