Early Ripening Pancake Recipe - Step By Step Recipe With Photo

I bake pancakes at least once a week, or even two. I choose different variations, sometimes thin, sometimes thick, whatever my heart desires. Most often I take what is at hand for the test, like this time.

Cooking description:

If you prefer delicate classic products to which jam and sour cream are added, then read the recipe for early ripening pancakes. "Why early ripening?" - you ask. I will answer: because the dough does not need to be insisted. Knead all the ingredients together and you are ready to bake.

Purpose: For breakfast / For an afternoon snack / For a party table / In a hurry

Main ingredient: Dairy products / Flour / Butter / Eggs

Dish: Pastries / Pancakes

Cuisine geography: Russian cuisine

Ingredients:

• Flour - 500 Grams
• Butter - 50 Grams
• Sugar - 30 Grams
• Water - 600 Milliliters
• Egg - 3 Pieces
• Vegetable oil - 50 Milliliters
• Salt - 0.5 Teaspoons
• Water - 3 Art. spoons
• Baking powder - 5 grams

Number of Servings: 10-12

How to cook "Early ripening pancake recipe"

Beat eggs in a deep bowl with salt and sugar. Pour water into the egg mass. Beat it with a fork until foamy. Now sift through the flour and baking powder while continuing to beat. Then pour in the oil. Bake the pancakes in a dry skillet on both sides until golden brown. Grease the finished pancakes with butter. Have a nice tea!