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Grandma’s pancakes with milk

Ingredients

Adjust Servings:

	100 g wheat flour
	380 g milk
	1 egg
	20 g butter
	2 tablespoons of oil
	sugar
	salt
	vanilla

Nutritional information

26 g

Protein

89 g

Carbs

34 g

Fat

813

Calories

Grandma’s pancakes with milk

Name: Grandma’s pancakes with milk
Total time: 30 min
Yield: 2
Cuisine: Ukrainian
Ingredients: wheat flour: 100 g; milk: 380 g; egg: 1; butter: 20 g; oil: 2 tablespoons of; sugar; salt; vanilla

Cuisine:

Ukrainian

30 min
Serves 2
Easy

Ingredients

100 g wheat flour
380 g milk
1 egg
20 g butter
2 tablespoons of oil
sugar
salt
vanilla

Directions

Grandma prepares such a ‘sauce’ for pancakes: you need to melt butter, add sugar and mix well. The resulting sweet liquid mixture should be poured into a bowl. Pancakes folded in four are dipped in it before taking a bite – very tasty!

Pancakes also taste great with sour cream, cheese or fruit jam.

Steps

Done

1. Beat the egg with salt and sugar and vanila.
2. Pour in half of the milk, mix. Pour sifted flour, grind to a homogeneous state (the consistency of the dough should be thick). Then pour the second part of milk and oil. Mix
3. Add a little oil to the pan (if you have a pan with a non-stick coating - you can not add oil)
4. Let stand for 5 minutes. Fry the pancakes on both sides beforehand, stirring the dough each time.
5. My grandmother always added a small piece of butter to the first pancake on the plate.

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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