How to cook pancakes ripening
You will need
- flour - 250 g;
- water - 1.5 cups;
- chicken egg - 2 pieces;
- sugar - 1 tbsp .;
- salt 1/4 tsp;
- 1/4 tsp;
- citric acid - 1/4 tsp;
- vegetable oil - 1 tbsp .;
- butter melted - 50 g
Take fresh chicken eggs, rinse thoroughly, and break them into a deep bowl. To make the pancakes tasty, whip the whites and yolks separately, then mix and add the sugar and salt. Within 1 minute, beat the mixture with a mixer at low speed, then increase it and continue to beat for a few more minutes. You can use the whisk. Pour warm, but not hot, boiled water into the resulting foamy mass and add baking soda, continue to beat. Pre-extinguish soda is not required.
Sift flour, add it and whisk until a smooth mass without lumps. For early pancakes, wheat flour is better suited, but its variety does not matter.
Stir citric acid in a little water, add to dough, mix.
In the absence of citric acid, the recipe is slightly modified.Knead the dough in the same way, instead of water, add the same amount of yogurt. Dissolve soda in a small amount of water and pour into the dough just before baking, pre-stir it.
This recipe does not require raising the dough, so immediately start baking pancakes. For their baking, a cast iron pan with low edges and a wooden long spatula are best. Heat the pan, do not grease or grease.
Put the finished pancakes on top of each other, lubricating each with melted butter. Wrap, let them stand for a few minutes. Serve hot.
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