It's necessary: 200 g flour (type 400, soft) 2 eggs 1 dl oil 3 dl of milk and a little lukewarm water teaspoon of salt and sugar
Preparation:
1. Take a deeper plastic bowl and pour flour into it, add eggs and about 2 dl of milk. Try whipping and if it doesn't work, add a little more milk.
2. Tip: you can make the dough only with water or only with milk. It is best when you put half mineral water and half milk.
3. It is important that the dough is thick and that you knead it until it becomes smooth, without lumps, then add more milk, then a little sour water and so on until you get a dough that looks like soup. Add about 1 dl of oil to the kneaded dough and mix well.
4. Tip: the dough will be better if you let it stand for 20-30 minutes.
5. Pour the oil into the pan and when it heats up, hand out the oil so that the pan remains only greasy. Return it to the hob and then pour the dough with a ladle, which should be evenly distributed on the pan. The temperature at which the pancakes are baked must be high. Leave it on the hob for a few moments, then turn it over with a knife or throw it up.
6. Tip: use only Teflon pans because you will avoid the pancakes sticking to the bottom, ie. you won't have to constantly "lubricate" the pan.
7.As soon as one side of the pancake is baked, turn it over to the other side and bake as much as the first (approximately 1 minute). Put the finished pancakes on a shallow plate and fill.
Fruit filling INGREDIENTS: 1 box of frozen fruit mix 125 g butter 5 tablespoons sugar 1 sachet of vanilla sugar 2 tablespoons density 1 teaspoon rum Preparation: Melt the butter in a bowl. Add the frozen fruit mix. Add sugar and vanilla sugar and cook for about 5 minutes. Separately stir a little duistina in cold water and slowly add to the mixture to the desired density. Add a teaspoon of rum. The filling is done and you can just pour it over the pancakes, add the sweet sour cream and enjoy.
