ROMANIA
Ingredients
• Plain flour – 1 ¼ coups
SCHOOL :
• Eggs – 2
• Salt – 1 pinch
• Superfine granulated sugar – 2 tablespoon
ALEXANDRU PAPIU
ILARIAN HIGH SCHOOL,
DEJ
• Milk – 1 ½ cups
• Butter , melted , for batter – 2 teaspoon
Preparation
1.
2.
3.
4.
DENISA CUIPAN
71
5.
6.
Sift the four into a large bowl an make a well in the center. Break the eggs into
the well and add a pinch of salt and the sugar for sweet pancakes. Beat egg
mixture well with a fork. Add the milk and continue to beat slowly adding the
flour, until the batter is smooth.
Add the melted butter while continuing to beat the mixture with the fork. The
batter should be the consistency of a light cream.
Let the batter stand for 30 minutes.
Butter a medium pan with a brush and put it over medium-high heat. Test
butter temperature by splashing a few drops of water into the butter. Bubbles
will sizzle then evaporate in a few seconds if temperature is correct.
Put about 3 tbsp of batter at a time in the center of the skillet and immediately
tilt the pan in a slow, circular motion so that the batter spreads to cover the
entire bottom of the skillet. As soo n as one side starts to brown, flip the
pancakes over.
Brown the other side and then place pancake on warm dish in the oven at low
temperature. This is only for 8-10 pancakes but you can double or triple this
recipe and keep refrigerated a desert ready in a couple of seconds
Dessert