Recipes for pancakes from restaurateurs and food bloggers

How to cook:

While the milk is warming, break three eggs into a bowl and beat them a little to combine the yolks with the whites. In another bowl, mix the flour, salt and sugar.

Now we will knead the dough. Constantly stirring, pour the milk into the beaten eggs with a thin stream so that they do not boil. We add cold milk. Thanks to the brewing of dough, the pancakes are thin and crispy.

Add to the mixture two tablespoons of vegetable oil and mix thoroughly. Now gently introduce the dry ingredients - flour with sugar and salt. It is important that the dough turned out homogeneous, without lumps, and the right consistency.

It is best to fry pancakes on a flat skillet with low sides. So it will be more convenient to turn the pancakes. And, of course, the pan should quickly get hot. Lubricate the pan with vegetable oil and fry pancakes for a minute on each side. For thin pancakes, the dough should be thinner.If you like thick pancakes, knead the dough thicker.

We melt butter in a saucepan and coat the finished pancakes with a silicone brush so that they do not dry, remain elastic and do not crumble around the edges.

Bacon spread on a baking sheet so that the slices are not in contact with each other. Sprinkle with a pinch of sugar and cinnamon.

Karamelizuem bacon in the oven, heated to 180 degrees, about 5-7 minutes.

Apples cut into thin slices. Fry in butter with sugar and cinnamon. Apples must keep their shape and not turn into jam. When they are slightly caramelized, pour in Calvados. Put a spoonful of applesauce on pancakes, roll up the pancakes and place a couple of slices of bacon on top and some more sauce.

For apple sauce, good sour apples are good. Try caramelized cinnamon bacon.


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