Pancakes with milk puffy

Why I Love This Recipe

Prepare the ingredients. Milk and eggs must be fresh, olive oil must be refined (extra virgin oil is not suitable, because it will give bitterness). Olive oil can be substituted for any other refined oil without a distinct taste or smell.Mix all the dry ingredients in a deep bowl - use a whisk and stir for about 30 seconds. This is to ensure that all the ingredients are properly and evenly distributed.Add the egg, mix with a mixer, then the milk, mix again. Add 3 tablespoons of olive oil and finally mix everything for about two minutes.You should get a fairly thick dough (if you turn the spoon over, it will fall in lumps rather than dripping from it). In fact, already after the first time you will know the right consistency of the dough. If necessary, add a little flour or milk to adjust the consistency to your needs.Heat a frying pan over medium heat WITHOUT OIL and spoon out the future pancakes.How do you know when it's time to flip? Wait until there are bubbles all over the pancake, and then you can flip it. It usually takes 2 to 3 minutes on each side to fry.

Ingredients You'll Need

COMPOSITION / INGREDIENTS
Change composition
Servings: 3
Wheat flour 200g
Sugar 2 tablespoons.
Eggs1pc.
Milk200 ml
Salt0.5 teaspoons.
Olive oil (any refined oil) 3 tablespoons.
Baking soda 0.5 teaspoons.
Citric acid 0.25 teaspoon.

Pairs Well With

with tea

Questions, Comments & Reviews