Name: Pancakes with starch
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Flour - 300 g; Corn starch - 3 tbsp; Sugar - 3 tbsp; Salt - 1 tsp; Vanilla sugar - 1 pc; Milk - 600 ml; Drinking water - 160 ml; Egg - 4 pc; Butter 82.5% - 60 g; Refined vegetable oil to taste; Melted butter for greasing pancakes to taste

Why cook pancakes with starch at all when you have regular flour? Strictly speaking, in this recipe you will find both. Starch (in our case, corn starch) is added to make thin pancakes more elastic. As a result, they will not tear when turned over in the pan. In addition, such pancakes can be safely stuffed with meat, cottage cheese or any other filling, without fear that the base will not withstand the “load”. The texture of the pancakes is more delicate, and the taste is quite familiar, because the dough contains traditional eggs and milk.

Melt the butter over low heat or in the microwave. Let cool slightly. Prepare the pancake dough. Beat the eggs into a large bowl. Add salt, regular sugar and vanilla.

Beat with a whisk until you obtain a homogeneous consistency. Then add milk. Whisk again. Pour water into a saucepan and bring to a boil.

Sift the flour and cornstarch through a sieve into a separate bowl. Add in portions to the almost finished pancake dough, mixing thoroughly so that there are no lumps.

Without stopping whisking, pour in boiling water in a thin stream. The dough should be liquid. Add butter and stir. Leave the pancake dough for 20 minutes.

Prepare a pancake pan with a thick bottom and low sides. Place over medium heat and heat. Brush with vegetable oil using a pastry brush.

Pour some batter into the pan and brown the pancake for 20-30 seconds. Flip and cook the other side (10-20 seconds). Also prepare pancakes from the remaining dough. Place the finished ones in a stack on a plate, brushing with melted butter.

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Pancakes with starch

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