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The most delicious pancakes ever


The most delicious pancakes ever

Pancakes for breakfast are enough to satisfy your insatiable appetite. This colorful, round dessert is the perfect way to start a dinner party because it draws everyone to the table. Milk and whey are commonly used ingredients in pancakes, while kefir and other dairy products are not used. Try yogurt pancakes for today’s snack; It is delicious and nutritious like other dairy products. Since pancake yogurt is so soft, smooth and easy to roll and fill, it goes great with honey, jam or whole milk.

Where food comes from
B.C. In the 5th century, ancient Egyptians were making sourdough bread, similar to today’s bread, but baked on stones. Moreover, ancient Chinese cuisine consisted of filling small rice cakes. The word “pancake” comes from the Ukrainian word “pan”, due to the fact that flour was made from grain in a brick factory “mlyny” (Russian mill). There are many varieties of pancakes, which are indispensable for today’s Slavs.

Two hundred milliliters of seedless yoghurt and three hundred grams of wheat flour.
Hydrogen gas, one hundred milliliters
Chicken eggs – 4 pcs.
Add 0.3 teaspoon of salt to taste.
Vegetable oil – three tablespoons and fifty grams.
Quarter teaspoon soda.

Spoonful of vanilla flavored sugar

First, gather all the ingredients. In this recipe, we will make yoghurt pancakes. By using the ingredients for the dough at room temperature, you will get the easiest pancakes according to the standard recipe. Therefore, the dough needs less flour to “hold” its shape. Therefore, first we will empty the refrigerator of all its contents.


When it is at room temperature, add the butter and continue mixing until it reaches a nice, thick consistency. At this point the oil should not be hot.

If you want a chocolate recipe, cocoa should be added to the butter and mixed well until it is completely combined.

To start preparing the cake, place it in a mold or plate that can be stored in the refrigerator. You need to cover the top of the plate with a piece of cookie and place it under the plate.

The fifth step is to cover the filled cookies with milk cream and butter. To use all the ingredients, you will need to repeat the process several times, alternating between cookies and mixture.

A layer of icing is used to finish the cake and the top is decorated with chocolate chips mixed with chocolate, almonds or fresh fruit.


To ensure that the cookies harden and develop properly, the cake should be covered with plastic wrap or a lid and left to rest in the refrigerator for at least four hours, preferably overnight.

Ideas and techniques for making this cake
There are many different types of cookies to choose from and you can experiment with them to get different flavors and textures. Maria’s Biscuits are normal and will absorb milk when mixed well, but stomach biscuits are healthier and have a different taste. Stomach biscuits also include stomach biscuits.

To get the best oil, make sure the oil is at room temperature. This will help you get the results you want. If the mixture is too thick, you can add some milk to thin it out.
Flavor diversity: In addition to cocoa, you can add additional flavors to the cream such as almond extract, instant coffee and even liqueur to achieve a stronger taste.

For best results, decorate the cake with decorations that match the taste of the cake. For example, you can decorate it with chocolate chips or chopped chocolate chips to make a chocolate version. Use fresh fruit or nuts for a fruity taste.
Freezing time: The longer the cake stays in the refrigerator, the easier it will be to freeze, the softer and more delicious it will be. It’s best to prepare it the night before serving.
Preparation: Before serving, let the cake sit at room temperature for a few minutes so that it is easier to cut and its flavor develops better. Use a sharp knife to get nice, clean pieces.
Storage: The cake will be stored covered in the refrigerator for 3-4 days to prevent contamination of other foods.


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