Pancakes with apple juice
Delicious and ruddy pancakes with apple juice. The dough is made on the basis of eggs and milk, as in the classic recipe, but with the addition of apple juice. Thanks to the juice, ready pancakes are very tender, with a subtle fruit flavor and aroma. And as the cherry on the cake - a lot of small holes.
Milk (2,5 % fat) - 250 ml
Apple juice - 250 ml
Eggs - 2 pcs.
Flour - 300g (2 cups of 250 ml)
Vegetable oil - 60 ml
Sugar - 40 gr
Soda - 5 gr
Salt - 5 gr
Prepare the necessary ingredients.
Milk is suitable for any fat content.
Apple juice can be used store-bought or homemade.
Adjust the amount of sugar to your taste.
In a bowl beat the eggs.
Stir in the sugar and salt.
Whisk with a hand whisk until smooth.
Stir in the milk and apple juice.
Stir in the sifted flour and baking soda. Mix with a wire whisk or mixer to break up any lumps in the flour.
Add 40 ml. of vegetable oil and mix well.
The batter is neither too runny nor too thick - it will spread out in a pan, but slowly.
Heat a pancake pan (mine is 20 cm in diameter) well and grease with vegetable oil.
Stir the batter and scoop out a ladle. Pour the batter into the center of the hot pan and with quick circular motions spread it all over the bottom.
Fry the pancake over moderate heat for 1-1.5 minutes on each side.
Transfer the finished pancake to a plate.
Do the same with all the dough.
Pancakes in apple juice are ready - serve at once. Any sweet filling, sour cream, honey and jam will be good to these pancakes.
Enjoy your tea!