Pancakes with milk - 45 cooking recipes

Place a little dough on the frying pan and at the same time fry a few more pieces nearby. The appropriate portion of liquid poured onto one pancake is two tablespoons. Recipes for milk pancakes vary depending on the additives: - Using dry yeast, it is better to do without filling, maximum dessert spices. This is an excellent activator to make plump and airy pancakes. Let the dough brew for about half an hour or longer. Yeast baking requires time, which may not be enough in the morning. Making the preparation the night before is not an option; the mixture must be fresh. It's easier to prepare a different breakfast. - Always choose the latter between slaked soda and baking powder - the finished powder has an impeccable reaction with milk. If only soda is available, then vinegar or citric acid is mixed with milk so that it sours faster. - The same rule applies if you want to add fillers to pancakes: cottage cheese, pumpkin, semolina, apples, bananas, berries. To prevent the pancakes from spreading across the pan, you need to “fasten” them with baking powder. - It’s a good idea to get a frying pan with a waffle bottom - so that you get a crust with square imprints. - Oil should be added to the frying surface in small portions as it is absorbed - so that the pancakes do not float.