Thin pancakes with lemon flavor

Category: Bakery products
Thin pancakes with lemon flavor

Ingredients

Wheat flour 100 g
Sugar 1 tbsp. l.
Butter (melt) 100 g
Egg 4 things.
Zest of 1 lemon
(I think who doesn't like lemon,
can be replaced with vanilla)

Cooking method

Mix everything in a bowl, gradually add 300-350 g of warm milk, kneading thoroughly. So that there are no lumps, I knead with fun. The dough should be runny.
We leave for 30-40 minutes. (more is possible) for the dough to rest. During this time, the flour will swell and the pancakes will not break.
I did it in a special teflon-coated pancake pan. I didn't lubricate it with anything. She put the pancakes on a plate, greasing each one with butter on top.

Note

So the carnival has come!
I would like to suggest you to cook very tender, with a light lemon flavor, thin pancakes.

Dentist
Yesterday I made pancakes. The recipe, of course, is very convenient and the pancakes are thin-thin. But there is one drawback, they have a strong egg flavor. At times it seemed to me that I was not eating pancake, but fried eggs. Maybe it’s because I didn’t put in the lemon (maybe it would have interrupted this taste). I am thinking of putting fewer eggs, but suddenly the dough will not be so elastic and, accordingly, there will not be such thin pancakes (and this is the main trump card).
Uv. Elena Bo, share your experience, maybe you tried experimenting with this recipe, and what came of it.

Dewdrop
And today I made this recipe. I just added more milk to make the pancakes thinner. My household liked it with butter.

Pancake dough:
6 eggs (country) at room temperature
1 glass of fresh milk (warm)
1 glass of wheat flour # 405
1 tbsp. a spoonful of sunflower oil
1 tbsp. a spoonful of granulated sugar
1 tsp salt
Soda on the tip of a knife.

Sift flour into a bowl, mix with salt. Shake eggs with milk and other ingredients. Do not beat. Stir in the liquid gradually into the flour. Stir well The dough should acquire the consistency of not too vigorously pouring sour cream. Depending on the moisture content of the flour and the size of the eggs, the flour may be slightly more or slightly less. You need to bake these large (in the entire pancake pan) pancakes right away, on the stove, if there is no oven, in butter or vegetable oil, which is more practical, burns less.


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Thin pancakes with lemon flavor
Elena Bo
Dentist, I didn't notice the egg taste. Although of course I do it with lemon. But I also bake according to a different recipe (it is good to wrap meat or curd filling in them) without flavoring, but there are also 4 eggs. Perhaps, if you replace eggs with whites alone, the taste of the eggs will decrease, but I'm afraid that then they will become very good. pale.
It seems to me that there are always a lot of eggs in thin pancakes, otherwise they will break.
Tan-yana
Made pancakes according to Elena Bo's recipe. Liked it. Only I didn't add the zest, because they ate them not only with sweet brushes, but also tried them with caviar. Delicious with any additives. The pancakes are really very thin and at the same time very easy to bake. Plus I did it on a Tefal pancake maker. Pure pleasure. There is an egg taste, but it did not seem intrusive to us, I even liked it. So I took note of this recipe. Everything suits me in it: the portion, the dough preparation time, the pancake preparation time, their quality and taste. Everything with the "+" sign. Elena Bo, thanks again. I noticed that you and I have the same tastes ...

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Thin pancakes with lemon flavor
Elena Bo
Tan-yana, and try with zest? And you don't need to wrap anything! Very delicate taste.
karabas99
Elena, thank you very much! You are becoming my favorite recipe writer on this forum. Whatever I cook, everything is delicious and wonderful !!!

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