Elastic without tearing: what to use to make the perfect thin pancake batter

Pancakes are one of the most versatile dishes that can be eaten on their own, with honey and sour cream or with fillings: salty or sweet. At the same time, it is very important to prepare a successful batter for the dish. Ideally, the pancakes should be elastic, not dry and not torn.

Food blogger Ekaterina Movchan(katarina_movchan) on her Instagram page shared a recipe for custard pancakes on water and milk, which never tear and turn out elastic.

Ingredients:

• eggs - 3 pcs
• milk - 300 ml
• boiling water - 300 ml

• flour - 250 g
• sugar - 2 tbsp.
• salt - 0.5 tsp.
• baking soda - 1 tsp.
• vegetable oil - 3 tbsp.

Method of preparation:

1. Break the eggs into a bowl, add salt and beat until puffy and frothy.

2. Add sugar to the resulting mixture and mix thoroughly.

3. Pour in the milk, stir.

4. Sift in the flour and knead the dough well so that there are no lumps. Cover the bowl with clingfilm and leave for 1 hour. It is very important that the dough is well rested before cooking.

5. When the allotted time has passed, mix boiling water and baking soda. Add the liquid to the dough, stirring constantly.

6. At the end, pour in the butter and mix thoroughly.

7. At this stage you can fry the pancakes. This should be done on a well heated frying pan, grease it with nothing.

Also on OBOZREVATEL you can familiarize yourself with recipes:

• Thin pancakes on whey
• Thin pancakes on milk
• Thin custard pancakes on milk