Pancakes often turn out dense or tear when flipped. There is a proven way to make them elastic and openwork. It helps maintain the integrity of each product, and baked goods come out without breaking.
How to cook:
- Sift the flour into a deep bowl and make a small well in the center.
- Pour in some of the warm milk and stir thoroughly until smooth.
- Add one egg, a pinch of salt and a tablespoon of melted butter.
- Pour in the remaining liquid, mix well and leave the dough for fifteen minutes.
- Fry in a well-heated frying pan, greasing it with a drop of oil before each serving.
This simple method will help you make thin and elastic pancakes. They are perfect as a base for fillings or as a meal on their own.
Bon appetit!
