Try this delicious pasta dish:
The sifted flour into the baking dish form. Press a bulge in the center. Pour in eggs, salt and a little milk and mix with a spoon or electric mixer until a firm dough. Then add the rest of the milk and mix it gently until it forms a thick dough and let it rest for at least 1 hour so that the flour can swell. Heat the butter or oil in a frying pan and pour in the dough by the ladleful with a twisting motion of the hand. When the edges take color, turn the pancake to the other side, finish baking on the other side. Variations: On 200 g of flour 5 eggs form. Then you need less fat for baking. Replace some or all of the milk with water, fruit juice or beer (milk pancakes are smooth and easy to fill, water pancakes are crispier). Separate the eggs and stir the stiffly beaten egg whites into the batter just before baking. Finish baking egg pancakes at low temperature. After letting rest, add a quarter packet of baking powder to the batter form. Kratzete: From the pancake batter bake small pancakes on one side, turn to the other side and tear with a fork like Kaiserschmarrn.
Preparation Tip:
If pancakes are to be eaten sweet, add 50 g of sugar to the dough with the eggs. The pancakes brown faster and taste better
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