Broth with cheese pancakes

chicken broth2 litersRefined vegetable oil
For the test
Wheat flour100 grams1/4 tbsp.Chicken eggs1 pieceMilk125 milliliters125 millilitersCheddar cheese100 gramsGreenery
  • Flow temperature:Hot dish
  • Processing Type:Roasting
  • Occasion:Everyday
  1. 1. Boil chicken broth

2. Prepare pancakes: sift flour and salt in a bowl, make a well in the center and add a beaten egg. Add milk, gradually mix with flour, working from the walls. Then add the remaining liquid. Then add grated cheese and greens to the dough. Heat a little oil in a 18 cm griddle. Drain excess oil so that only a thin film of fat remains. Stir the dough and pour into the pan 2-3 tablespoons. It should cover the bottom of the pan with a thin layer. Fry from 1 side until golden brown, then walk under the pancake with a thin spatula and turn it over. Fry on the other hand for about 30 seconds.

3. Cut the pancakes into strips. Arrange on plates, pour hot broth and serve.

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