Ingredients:
For the batter:
Milk – 240 ml
Flour – 120 g
Chicken egg – 1 pc
Salt – ¼ tsp
Sugar – ¼ tsp
For the stuffing:
Whipped cream – 200 g
Fresh strawberry – 100 g
Powdered sugar – 50 g
Step 1
Place the egg, milk, salt and sugar in a deep bowl and whisk together thoroughly. Sift the flour and add it to the egg mixture. Add the flour in portions, mixing it well into the egg mixture.
Place the egg, milk, salt and sugar in a deep bowl and whisk together thoroughly. Sift the flour and add it to the egg mixture. Add the flour in portions, mixing it well into the egg mixture.
Step 2
You can strain the pancake batter through a sieve, leaving the tiny lumps behind. Alternatively, use an electric mixer to mix the batter. The pancake batter should have a smooth and pourable consistency. If the batter seems too thick, add a bit more milk. Cover the bowl with plastic food wrap and leave at room temperature for about half an hour.
You can strain the pancake batter through a sieve, leaving the tiny lumps behind. Alternatively, use an electric mixer to mix the batter. The pancake batter should have a smooth and pourable consistency. If the batter seems too thick, add a bit more milk. Cover the bowl with plastic food wrap and leave at room temperature for about half an hour.
Step 3
Heat a frying pan over high heat and grease with vegetable oil. It is recommended to brush the pan with a little oil in order to make sure the pan is lightly oiled and not heavily coated. Pour a half-ladleful of batter onto the hot pan, rolling it around to spread the batter thinly over the surface. Cook the pancakes for approx. 2 minutes on each side.
Heat a frying pan over high heat and grease with vegetable oil. It is recommended to brush the pan with a little oil in order to make sure the pan is lightly oiled and not heavily coated. Pour a half-ladleful of batter onto the hot pan, rolling it around to spread the batter thinly over the surface. Cook the pancakes for approx. 2 minutes on each side.
Step 4
Transfer cooked pancakes on a wide flat plate, lightly brushing each layer with butter. It will keep the pancakes elastic and add more taste.
Transfer cooked pancakes on a wide flat plate, lightly brushing each layer with butter. It will keep the pancakes elastic and add more taste.
Step 5
Rinse fresh strawberries with water, remove green leaves (sepals) and cut into quarters. Place some whipped cream and quartered strawberries on one half of the pancake. Fold the unfilled half over the filled half to form a semi-circle, then in half again to form a triangle.
Rinse fresh strawberries with water, remove green leaves (sepals) and cut into quarters. Place some whipped cream and quartered strawberries on one half of the pancake. Fold the unfilled half over the filled half to form a semi-circle, then in half again to form a triangle.
Step 6
Transfer the stuffed pancakes on a large platter. When ready to serve, sprinkle a bit of powdered sugar.
Transfer the stuffed pancakes on a large platter. When ready to serve, sprinkle a bit of powdered sugar.