Tip 2: Salad "Cheese basket"
In the old days, cooking pancakes was a real rite, strangers were not allowed to this ritual, they were not even allowed to watch the hostess knead dough and bake pancakes. This is a special art. You need to know how much dough to pour into the pan, when to turn it over so that the pancake is rosy, but not burnt.
There are two conditions, the observance of which will allow even the first pancake to bake not with a “lump”. Firstly, the pan should be very well heated, and secondly, it should be perfectly clean.
Finished pancakes are put in a pile and put in a warm place. There are even special dishes for pancakes - a crepe maker, unfortunately, forgotten in our time. It is a ceramic dish with a high semicircular lid.
Pancakes are often wrapped in stuffing, it can be completely different, both sweet and meat. Cheese is one of the most commonly used toppings.
In our recipe, cheese is a part of pancake dough. This completely changes the usual taste of pancakes, diversifies the menu, and the greens will make our pancakes very beautiful too!
- flour - 1 tbsp.
- cow's milk - 1.5 st
- cheese (hard) - 150 g
- chicken eggs - 2 pcs.
- parsley - 1 bunch
- baking powder - 1 tsp.
- sugar - 1 tsp.
- salt - 1 tsp.
- vegetable oil - 1 tbsp.
- butter - 50 g
- garlic - 1 clove
First prepare all the products. We will get the milk out of the refrigerator in advance so that it is at room temperature, or we warm it up a little. Sift flour through a sieve, cheese, three on a fine grater. Parsley wash, towel dry and chop finely. Peel the garlic.
Now proper cooking. Beat eggs with a mixer with salt and sugar into foam. Pour in warm milk and mix well. Then pour sifted flour and baking powder and beat again. Squeeze the garlic through the garlic press, pour in the grated cheese and pour in the vegetable oil. Once again, beat well with a mixer at slow revs.
Bake the pancakes on a preheated and once greased pan.
Serve cheese pancakes with sour cream or just grease with butter.
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