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Tender Pancakes with Garlic Sauce
Instructions
Break the egg into an enamel saucepan. Add the water, salt and sugar (if you like). Whisk the mixture with a whisk.
Pour in the milk and add a little oil. Mix well.
Add the flour gradually, stirring the mixture as you go, so you can see what consistency the batter is reaching. If the batter is too thick, the pancakes will turn out thick.
Put the pancake pan over medium heat and warm it well for 2–3 minutes. Pour a little sunflower oil into a small bowl and make a "brush" from a paper napkin folded into several layers – this makes it easy to grease the pan with a thin layer of oil. Pour a ladle of batter (about 80–100 ml) into the centre of the hot pan and immediately tilt it with a circular motion so the batter spreads evenly over the whole surface in a thin layer.
When the underside of the pancake is golden (about 40–60 seconds) and the surface turns matte with burst bubbles, lift the edge with a thin spatula and flip the pancake with a quick movement. The second side bakes faster – just 20–30 seconds. Transfer the finished pancake to a plate and cover it with a lid or a towel so it stays warm and soft while you cook the rest.
Make the garlic sauce: peel 2–3 cloves of garlic and put them through a press – crushed garlic gives more juice and aroma than chopped. Finely chop the fresh dill with a knife. Combine the garlic, dill and 3 tablespoons of sour cream (15–20% fat) in a small bowl. Mix thoroughly. If the sauce is too thick, thin it with 1–2 teaspoons of cold water. The sauce should have the consistency of pouring cream so it is easy to dip the pancakes into it.Serve the pancakes hot. Eat them dipped in the sauce, as it gives a new taste to a familiar dish. Have a warm evening with your loved ones, and enjoy your meal!There are many recipes for making pancakes, and every cook can choose the one they like best. There is also a great variety of sauces and fillings. Garlic sauce, though, is a favourite for many. Garlic does a great job of whetting the appetite, the sour cream softens the "fiery character" of the garlic, and the pleasant, spicy taste of the dill rounds off the whole composition.
Tips
- 1
For more tender pancakes, add 1 tablespoon of melted butter to the batter – it makes the pancakes elastic and stops them tearing when you flip them.
- 2
If you want a spicier sauce, use 4–5 cloves of garlic and add a pinch of black pepper.
- 3
The batter will become more uniform if you let it "rest" for 15–20 minutes after mixing – the gluten swells and the pancakes turn out more even.
FAQ
Why do pancakes stick to the pan? +
Most likely the pan is not hot enough, or there is too little oil in the batter. Heat the pan for 2–3 minutes over medium heat and add 1–2 tablespoons of vegetable oil to the batter.
Can milk be replaced with kefir? +
Yes, but pancakes made with kefir turn out thicker and fluffier. Add 0.5 teaspoon of baking soda for a porous structure. The batter should still stay liquid.
How should the finished pancakes be stored? +
Stack the cooled pancakes, wrap them in cling film and keep them in the refrigerator for up to 3 days. Reheat them in a dry pan for 15–20 seconds on each side.
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