Pancakes with milk and water

Pancakes on water and milk are the most harmonious in taste and correct in density and texture. Variations of recipes in such a performance we propose below in our material.

A simple recipe for thin pancakes on milk and water

Ingredients:

• whole milk - 500 ml;
• purified water - 500 ml;
• Chicken eggs - 2 pcs .;
• the highest grade wheat flour - 310 g;
• granulated sugar 45 g;
• salt, stone, cooked - two pinch;
• sunflower oil without flavor or olive oil.

Preparation

1. All components for the test must be obtained in advance from the refrigerator, so that they become the same room temperature.
2. First, drive into a bowl of selected chicken eggs, pour salt and granulated sugar and beat the ingredients with a mixer until the crystals dissolve and acquire a mixture of lush and uniform texture
3. Now we pour milk and purified water, mix and begin to add small portions of sifted wheat flour, whipping the mass with a mixer.
4. According to the density, the ready dough for pancakes should resemble kefir.
5. Now we can start cooking products. To do this, heat the pan and oil its bottom a little.
6. We collect about half the ladle of dough from the bowl, pour into the center of the pan, tilt it now in different directions and let the test be evenly distributed on the bottom of the vessel.
7. Fry the products for about thirty seconds on each side, then shift to a plate and serve with your favorite filling.

The recipe for delicious pancakes on mineral water and milk

Ingredients:

• whole milk - 310 ml;
• water mineral sparkling - 190 ml;
• Chicken eggs - 2 pcs .;
• the highest grade wheat flour - 320 g;
• granulated sugar - 45-65 g;
• Salt stone cookery - 2 pinch;
• sunflower oil without flavor or olive (in dough) - 50 ml;
• sunflower oil without flavor or a slice of fat (for lubricating the frying pan).

Preparation

1. Special airiness pancakes in this case will give bubbles of gas from mineral water, which we add to the dough together with milk.
2. At the initial stage of the preparation, whisk a little egg with the addition of salt and sugar.
3. Now pour in the egg mass milk and mineral water and mix thoroughly until smooth.
4. Sift and mix the flour into the dough in small portions, continuously whisking it with a whisk or a mixer. Only this way it will be possible to avoid the formation of flour balls.
5. Fry pancakes in a warmed pancake pan or a frying pan with a thick bottom, which can be smeared with both sunflower refined oil and a slice of unsalted lard.
6. Rouge products spread on the plate, if desired, slip a slice of butter and serve with a favorite supplement, which can be either sweet condensed milk , honey or jam, and salted fish , caviar or pâté or sweet and sour berries and fruits.

How to cook pancakes with water and milk?

Ingredients:

• whole milk - 350 ml;
• purified water (boiling water) - 210 ml;
• Chicken eggs - 3 pieces;
• wheat flour of superior quality - 320 g;
• granulated sugar - 45-65 g;
• Salt stone cookery - 2 pinch;
• sunflower oil without flavor or olive (in dough) - 30 ml;
• sunflower oil without flavor or a slice of fat (for lubricating a frying pan).

Preparation

1. To prepare the custard pancakes we set to bask in the kettle water, and in the meantime we beat a little eggs with salt and sugar, adding milk at the end of the process.
2. In a separate vessel pour hot water, pour small amounts of flour now, continuously and intensively stirring the mass with a whisk or a mixer.
3. We combine egg and milk mixture and brewed, whisk it well and infuse sunflower or olive oil without fragrance.
4. Fry pancakes from the brewed dough in a warm, oiled lightly frying pan, browning the product from two sides.