For what pancakes do you want to mess with a pan even in the heat?

The master of baking simple thin pancakes can be called a person whose first pancake turns out to be perfect. Agree, because all hostesses sacrifice the first pancake for the benefit of a thick stack of ideal followers. The first pancake breaks, absorbs the remains of the oil from the pan and rests on the plate of the hostess' husband. She, in turn, wizards the test - and now the second pancake is perfect, and the third one is even better.



Once our mothers and grandmothers wrote down family recipes in a cookbook. Now for some it is a tribute to tradition, and many just take a screenshot in a smartphone with a favorite recipe from the Internet. Today I want to share a recipe for thin pancakes that I learned to cook thanks to Ukrainian Lilia Zvit. Lilia has a YouTube channel where she tells and shows how to make perfection out of simple foods: be it pancakes or a holiday cake.

Lilia Zvit teaches to cook pancakes on boiling water: so pancakes, will be tender and thin, from this number of ingredients, about 40 pieces of thin pancakes for flaks are obtained. These pancakes will never break, they are suitable for both salty and sweet fillings.

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The ingredients

• 300g flour
• 500 ml of milk
• 200ml boiling water
• 3 eggs
• 50g sugar
• 20g cornstarch
• 50ml vegetable oil
• pinch

Preparation

1. Mix 3 eggs with sugar and salt with a mixer. In two or three approaches, pour room temperature milk into the egg mixture.
2. Ask for flour and mix it with starch. In several approaches, sprinkle flour and beat the dough with a mixer. Make sure there are no lumps in the test. Starch makes pancakes elastic and durable. It is absolutely not felt in pancakes, but it is enough 1 tbsp. l. for the entire portion of the dough, so that no trawler breaks during curling.
   
   
   
   
3. Now add vegetable oil to the dough and stir the dough again.
4. Pour boiling water with a thin trickle into the dough, while stirring it with a corolla or mixer. It makes a pretty thin dough. Don't be afraid, it should be.
   
   
   
   
5. Leave the dough at room temperature for 30 minutes. This is necessary in order for the flour to loosen and pancakes to turn out more tender. Then stir the dough and heat the pan. If you don’t have 30 minutes, insist on the dough for at least 10 minutes before cooking, or prepare the dough in advance and leave it in the fridge under food film overnight if you plan to make pancakes in the morning.
   
   
   
   
6. Now lubricate the pan with a small amount of vegetable oil using a silicone brush and bake pancakes on both sides until golden. Serve pancakes with sour cream, jam, cottage cheese or enjoy them for nothing. Bon appetit.
   
   
   
   

Editorial advice Follow the link to watch the video from Lilia Zvit. Here you will find a lot of ideas for inspiration for cooking on weekdays and holidays.

about:blank

If you like to make blanks, know that pancakes can be frozen. You just have to do it right. You can freeze several pancakes together, wrapping them with food film. And you can wrap in pancakes filling and freeze in a sealed container. In order to avoid sticking together, first put them in one row on the board and freeze separately. Then you can put pancakes with filling in a zip bag or container. Do not forget to sign the blank and indicate the date when the dish was packed. Pancakes without a start can be stored for up to 3 months, with cottage cheese - 2 months. And if onions were added to the filling, then it is better to eat such gravy for two weeks.