This recipe was kept from my mom as she used to make it regularly, and they always tasted fantastic. They are very easy to prepare and ready quickly. Follow recipe.
Ingredients; simple, making; 10 min, total time: 50 minutes for 20–24 pancakes
400-450 g of flour
400 ml of milk
200 ml of water
100 ml of sour water or yogurt
3 Tablespoons of oil
1 sachet of vanilla sugar
1 teaspoon of salt
1 teaspoon of sugar
1 lemon, grated
the choice is yours
Prepare all the above ingredients.
Mix eggs, grated lemon peel, yogurt, oil and sugar, then gradually add flour and water, whisking constantly. Gradually add milk and flour alternately and mix. Lemon will give this dough a wonderful aroma and taste, it will smell irresistible.
The mixture must be about the consistency of a frappé, neither too thin nor too thick.
Pour a little oil into the pan and heat it on moderate heat. I recommend using a 22 cm Teflon pan.
Wait for the oil to heat up well. Take a soup ladle and put in the dough you kneaded, take something a little less than the volume of the ladle.
Spread the dough in the pan and immediately rotate it in a circular motion with the pan until you fill the gaps. Cook each side for about 1–2 minutes. Let the temperature be a little stronger, but be careful not to burn your pancakes, you have to be near the stove all the time.
With the help of a cake knife, turn them to the other side. Pancakes must be fluffy and with brown spots, and make sure that the batter is not pale when you flip it. Repeat the process until you use up all the ingredients, or you can leave it for breakfast tomorrow, just cover the bowl and put it in the fridge for another 2 days, no more.
When all the pancakes are ready, you can start filling with the ingredients you want from the list. Fill into rolls or fold into a triangle. Serve.
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