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Aren’t you tired of cleaning the kitchen and washing a mountain of dishes after every time you fry pancakes? Pancakes would be such a simple and quick meal if it weren’t for the mess everywhere and the endless tidying. But if you use this bottle recipe, you can simply throw the bottle away after the batter is used up and you won’t have to deal with any piles of dishes or a messy kitchen in the form of flour scattered all over the kitchen. To prepare the batter, get a beverage bottle with a stopper and these ingredients:
- 10 heaping tablespoons of flour
- 3 tablespoons of sugar and ½ teaspoon of salt
- 3 tablespoons of oil
- 600 ml of milk
Procedure for preparing the batter
Insert a funnel into the neck of the bottle to prevent the mess mentioned above in the kitchen. Using the funnel, first pour all the dry ingredients (flour, sugar and salt) down into the bottle. Then add all the remaining ingredients to them – eggs, oil and milk.
Now close the bottle tightly and shake. Shake until the batter is perfectly smooth. If there were lumps left in the batter, it wouldn’t taste very good.
The actual frying of the pancakes
There’s nothing special about the actual frying. Heat oil or any fat in a pan. Then pour a ladle of batter onto the heated, greased pan and spread it evenly. When the pancake detaches from the pan and can be flipped, turn it. Transfer the golden pancake to a plate and serve it in one of many possible ways. Among the most popular are pancakes with chocolate, with cinnamon, or with jam. In summer, a pancake with ice cream and whipped cream is a perfect refreshment.
A final tip
You don’t have to fry all the pancakes at once. Batter stored in the bottle will keep fairly long in the refrigerator. How about making fresh pancakes for breakfast tomorrow? Freshly fried ones are always the best. You’ll have the batter ready and they’ll be fried in a few minutes. Don’t be alarmed if the batter thickens in the fridge. Just thin it with a little milk and you can fry.
