Who doesn't remember the Basic pancake made by their grandmother or mother with milk! They were absolutely delicious. Even though it seems impossible to replicate them, there are proven recipes available. While some people make pancakes with water or kefir, the classic recipe requires milk. It is best to choose natural, pasteurized milk with a shorter shelf life for this purpose. Simple milk pancakes can be served with various toppings, including sour cream, jam, and condensed milk.
Recipe instructions Basic pancake recipe
Sift the flour into a bowl with a pinch of salt and make a well in the center. In another bowl, whisk the eggs with the sugar, milk and melted butter, to combine, then pour into the well. Using an electric hand whisk (or balloon whisk), whisk the liquid into the flour until you have a smooth batter.
To cook the pancakes, heat a teaspoon or so of butter in a small frying pan until hot and foaming, a 16-18 cm pan is ideal. Add 2-3 tablespoons of batter for each pancake, swirling it around the pan as you add it. The batter should make 10-12 pancakes in total.
Cook each pancake for 1-1½ minutes, then flip over for a final minute on the other side.
To ensure a smooth batter, sift the flour from a higher height into the container. They can also be filled and folded into an envelope before frying for added flavor and texture. After cooking the pancakes, keep them hot by covering the plate with a large bowl or placing the dish in a hot water bath until serving. If you're making pancakes for a savoury dish simply omit the caster sugar.