Early Ripening Pancake Recipe - Step By Step Recipe With Photo
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Video: 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.
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
- 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!