In order for the noodle pancakes to turn out thin and transparent, stir the liquid mass in a ladle before each set of dough, since the starch tends to settle. Don't pour a lot of batter into the pan, although the pancakes are thin and come off well. Enjoy cooking!
Purpose: For an afternoon snack
Main Ingredient: Flour / Eggs
Dish: Baking / Pancakes
- Milk - 300 Milliliters
- Eggs - 5 Pieces
- Starch - 100 grams (potato)
- Sour cream - 100 Grams
- Butter - 40 grams
- Vegetable oil - 2 Tbsp. spoons
- Salt - To taste
- Sugar - To taste
How to cook "Pancake noodles"
Prepare the required ingredients.
Pour warm milk into a deep bowl. Add salt, sugar, eggs and beat with a mixer.
Add the starch in portions, stirring each time. Add vegetable oil at the very end. Whisk well again.
The dough is ready.
Preheat a skillet. Lubricate once with vegetable oil. Pour in the dough. It turns out to be very liquid and spreads well in the pan. Fry thin pancakes on both sides until golden brown. It should be borne in mind that before each set of dough in a ladle, it must be stirred in a bowl, because starch tends to settle down the dough.
Fold the finished pancakes in a stack.
Roll the pancakes and cut into thin noodles.
Take a deep mold, brush with oil, crush the rest on the bottom. Spoon the pancake noodles out evenly.
Drive 3 eggs into the sour cream. Stir well and pour the mixture over the pancake noodles.
Shake the mold slightly to distribute the pouring evenly over the noodle mold. Place the noodles in an oven preheated to 180 degrees for 15 minutes to brown the top.
After the time has passed, remove the form from the oven.
Divide in portions and serve with honey and milk. Enjoy your meal!