:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/n-YQw6Lli8tSWVdm_nEb/5976c99ccc25c139d7065171fcde00.jpeg "Classic Pancakes")
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Classic Pancakes
Classic pancakes are thin and soft, usually served sprinkled with powdered sugar, with jam or fruit. This simple dish is a popular choice for breakfast, lunch or dessert. Pancakes can also be filled with sweet or savory fillings to taste.
Ingredients
- 250 g Plain flour
- 500 ml milk
- 2 pcs Eggs
- 1 pinch salt
- 2 tablespoon sugar
- 1 tablespoon vegetable oil
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Directions
Mix all dry ingredients (flour, salt, sugar) in a bowl and create a well in the middle.
Add eggs and rum into the hole, and start slowly adding milk until a smooth dough without lumps is formed.
Stir frequently and let stand for 20 minutes.
Heat up the pancake pan and grease it with oil. Pour approximately 1/4 cup of the batter and spread it evenly over the entire pan.
Cook over medium heat until the bottom side is golden brown (about 2 minutes), then flip the pancake and cook for another 1-2 minutes.
If the dough is baking too quickly, lower the temperature. If the pancake is too thick, add more milk to the dough.
Repeat the process with the remaining dough. Grease the pan with oil before each new pancake.
Serve the pancakes warm, sprinkle them with powdered sugar, spread with jam or drizzle with honey.
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IwaClassic Pancakes
Classic pancakes are thin and soft, usually served sprinkled with powdered sugar, with jam or fruit. This simple dish is a popular choice for breakfast, lunch or dessert. Pancakes can also be filled with sweet or savory fillings to taste.
Mix all dry ingredients (flour, salt, sugar) in a bowl and create a well in the middle.
Add eggs and rum into the hole, and start slowly adding milk until a smooth dough without lumps is formed.
Stir frequently and let stand for 20 minutes.
Heat up the pancake pan and grease it with oil. Pour approximately 1/4 cup of the batter and spread it evenly over the entire pan.
Cook over medium heat until the bottom side is golden brown (about 2 minutes), then flip the pancake and cook for another 1-2 minutes.
If the dough is baking too quickly, lower the temperature. If the pancake is too thick, add more milk to the dough.
Repeat the process with the remaining dough. Grease the pan with oil before each new pancake.
Serve the pancakes warm, sprinkle them with powdered sugar, spread with jam or drizzle with honey.
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