To gather the whole family at the table and organize cozy gatherings, all you need to do is make a hefty stack of delicious pancakes and brew aromatic tea. This can be limited to this, since everyone will be full and happy.
Thin pancakes with milk, cooked according to this recipe, are quite easy to bake and turn over. They turn out moderately sweet and tasty, go well with sour cream, jams, syrups and do not require additional filling.
Ingredients: 
- milk - 500 ml;
- sugar - 2-3 tbsp. spoons;
- baking soda - ½ teaspoon;
- salt - a pinch;
- vegetable oil- 2 tbsp. spoons;
- eggs - 2 pcs.;
- flour - 200-220 g.
How to make thin pancakes
- We heat the milk, but do not boil. Throw in a pinch of salt and beat in two medium-sized eggs.
- Next add sugar, the portion of which can be varied. It all depends on personal preferences and the method of serving the dish. If pancakes end up being supplemented with condensed milk or sweet jams, you can reduce the dosage granulated sugar. Beat the milk mass with a mixer or a regular whisk.
- Mix the flour with baking soda, sift through a fine sieve and add it to the milk in parts, continuing to intensively beat or stir the mass. If it seems that the dough is too liquid, you can add a little more flour, but it is important not to overdo it. How less flour- the thinner the pancakes will be!
- Add 2 tablespoons of vegetable oil and mix. Leave the prepared dough alone for half an hour so that the gluten contained in the flour “works.” After the specified time, heat the frying pan, lightly greasing it with vegetable oil (if the cookware has a high-quality non-stick coating, you don’t have to grease it). Pour a portion of the dough onto the hot surface with a ladle, swirl the pan, distributing the pancake mixture in an even thin layer.
- Cook over medium heat until the bottom side is browned, then, lifting the pancake with a spatula, turn it over to the other side and brown for literally 20-30 seconds. Grease hot, freshly baked pancakes if desired. butter to soften the edges as much as possible.
- Ready thin pancakes made with milk are in harmony with sour cream, jam, sweet topping or other additives.
Enjoy your tea!
Pancakes are our people’s favorite dish. I never stop “singing his praises” in my articles, they are too good and tasty in the heat of the moment. Fragrant, tender, thin, covered with small holes - what could be better than this!
We bake them both for holidays and on weekdays. And Maslenitsa without them is completely unthinkable. After all, it is believed that the more you eat during the holiday week, the better and richer the whole next year will be! That’s why we try to bake as many of them as possible, but they’re all different. And no one gets tired of eating them, and many even regret that the holiday lasts only one week. And they are always welcome any day!
Therefore, today we will prepare them, both for weekdays and for holidays. And the recipes are all just right. They will not cause you difficulties at any stage. And the cooking process itself will be a real pleasure for you. Everything will work out at the highest level.
And if you don’t know how to bake them yet, you will certainly learn. And if you can, then you’re superfluous good recipe never hurts! In the last article we cooked, and today I propose to cook them with milk. Yes, not just any simple ones, but as we like, thin ones and certainly with holes.
The classic recipe provides a standard set of ingredients - milk or water, flour, eggs, butter, salt, sugar and soda. The dough is prepared simply and quickly. And the pancakes turn out thin and tasty.
They are also very easy to prepare according to this recipe, and the main thing is that they do not stick to the pan and do not tear.
We will need:
- milk - 3 cups
- egg - 3 pcs
- flour - 1.5 cups
- sugar - 1 tbsp. spoon
- salt - 0.5 tsp
- vegetable oil - 1 - 2 tbsp. spoon
Preparation:
1. Break the eggs into a bowl convenient for kneading the dough, add salt and sugar. If you like sweet products, then the amount of sugar can be increased to 2 or even 3 tablespoons. I only put a spoon, since everyone in our family likes them differently. Therefore, whoever likes it sweeter then adds honey and eats it with it.
Sugar is absolutely necessary; without it, the finished products will not turn out rosy and crispy. If the pancakes turn out pale, it means they forgot to put sugar in them, or they did add it, but just a little bit. By the way, if you add a lot of sugar, our delicacies may become too crispy, which is also not desirable.
2. Mix the contents with a whisk.
3. While continuing to stir, pour in half the milk, it is best that it is a little warm, or at least at room temperature. This is necessary so that the sugar and salt are completely dissolved in it, and the dough turns out tasty and tender.
4. Sift flour into the resulting mixture. This must be done, and even preferably twice. During this procedure, the flour is saturated with oxygen. And this is necessary to ensure that the products turn out light and airy. In addition, more holes will appear in them.
5. Mix thoroughly using a whisk. You should get a thick, homogeneous mass without lumps. The whisk will help break them all up.
6. Now pour the remaining milk into the mixture and mix again until smooth.
You can pour all the milk at once, but this will make it more difficult to get rid of lumps. Therefore, it is best to pour it in parts. In addition, you can always adjust the amount of liquid. For example, I never use glasses; I take all products by eye. For me, it’s easier to navigate with the desired consistency of the dough.
7. Ready dough It should turn out like heavy cream. It is viscous, elastic, and, as you understand, not thick at all.
The golden mean is important here. If the dough is too liquid, the pancakes will tear and be difficult to turn over. If the dough is thick, you will get thick products. There will be no holes in them at all, and they will not turn out light and airy.
Understanding what the dough should be comes with experience. You need to bake them several times, and then measuring glasses will no longer be needed.
8. Pour vegetable oil into the finished dough. I usually add 2 tablespoons, I think it tastes better this way. In addition, they turn over easier.
The oil must be mixed with the dough until it remains completely on the surface. Everything should come together and become homogeneous.
9. To do this, let the dough rest for 15 - 20 minutes. Sometimes I knead it and leave it in the refrigerator overnight. The next morning you get a quick, delicious breakfast.
10. Prepare a frying pan. If you have a cast iron frying pan, this will be just perfect. If not, then anyone can use it. Just make sure it has low sides. Otherwise, it will be difficult to turn our products over, and you might even burn your fingers.
11. Place the frying pan over high heat and heat it until lightly smoking. In order for the pancakes to turn over easily, it is in such a frying pan that they need to be baked.
The first pancake is lumpy because the frying pan did not have time to warm up well enough! If it is hot, then not the first, not the second and not the last lump will not turn out!
12. Grease the frying pan with oil; you can use a silicone brush or half a peeled potato. Take the dough into a ladle, remember to stir it again first, and pour it into a hot frying pan.
At the same time, it must be turned so that the dough is distributed in an even thin layer.
13. Bake until there is nothing left on top. batter, the edges of the product will begin to dry out slightly. If the frying pan allows, run a spatula or knife along the very edge of the pancake so that it can be easily picked up. And turn over using a spatula or your hands.
14. Bake on the other side until done. It will take less time than when we baked it on the other side.
15. Place the items in a stack on a plate. If you want to serve them with something small, you can brush each one with melted butter. While the pancake is hot, this will be much easier to do, and you will need less oil.
16. Serve ready-made pancakes with whatever you like best - with butter, sour cream, honey or jam.
Products prepared according to the classic recipe are good because they are prepared without any additives and turn out very thin. Therefore, you can wrap any filling in them. are described in great detail in one of my articles.
In addition, they can be the basis; they are also mentioned in one of my articles.
In this recipe, I tried to describe the entire cooking process in as much detail as possible. Therefore, in order not to repeat myself, I will omit the details in subsequent recipes. But since they are very important, be sure to read the first one along with other recipes.
Openwork thin pancakes with dough from a bottle
I would like to bring to your attention a very unusual and quick way preparing the dough. I think many people will like this method. Men are especially delighted with it. They love it when the cooking process is mechanized.
And although this happens here in a very primitive way, there is still no need to stand and stir something with a spoon. Okay, I won’t bore you any longer, we will prepare the dough for this recipe in a bottle.
We will need:
- milk - 600 ml
- egg - 2 pcs
- sugar - 3 tbsp. spoons
- salt - 1 teaspoon
- flour - 6 tbsp. spoons (full)
- vegetable oil - for frying
- plastic bottle with cap
Preparation:
1. Insert a funnel into a clean, dry bottle, add pre-sifted flour, sugar, and salt. Pour in milk and add eggs.
2. Close the lid and shake the contents. The dough is ready! Fast, simple and easy!
3. Now put the frying pan on the fire and heat it until it becomes very hot, almost red-hot.
4. Grease it with a small amount of vegetable oil and pour some of the dough, evenly distributing it over the entire surface. The layer should be thin so that holes form on the finished pancake.
5. Bake on both sides until golden brown. Then place them in a stack, brushing each one with butter.
In this way you can bake openwork lace pancakes. To do this, you need to draw various shapes on a hot frying pan. It turns out very beautiful, and eating such beauty is a pleasure! You can see how to do this here!
This is how beautiful it turns out! Agree that everyone will be happy to eat such a lacy treat. By the way, the video gives a recipe for another test. You can bake pancakes using it, both regular and openwork.
Thin with milk
Pancake dough is prepared with the addition of soda, without soda at all, and also with baking powder. The next recipe will be based on its use.
We will need:
- milk - 900 ml
- flour - 500 gr
- egg - 2 pcs
- sugar - 2 tbsp. spoons
- salt - 0.5 tsp
- baking powder - 1 teaspoon
- vegetable oil - 4 - 5 tbsp. spoons
- butter for greasing
Preparation:
1. Break the eggs into a bowl in which it will be convenient to knead the dough. It is better to take them out of the refrigerator in advance so that they come to room temperature.
2. Add sugar and salt and mix thoroughly. Use a whisk for this.
3. Sift the flour together with the baking powder and add a little to the egg mixture. Stir thoroughly to a thick viscous mass.
4. It is best to use slightly warm milk for the dough. Or, as a last resort, it should be at room temperature. Add a little milk to dilute the flour with it, mix everything vigorously with a whisk.
5. And so gradually alternating, add a little flour and pour in a little milk until all the flour is gone. By this time there should be no lumps left in the dough
6. Pour in the remaining milk and stir until smooth.
7. Add vegetable oil and stir until it completely disappears from the surface.
The dough turned out liquid, similar in consistency to thick cream. Let it sit for 20-30 minutes so that all the ingredients disperse.
8. Place the frying pan on the fire and heat it thoroughly until lightly smoking.
9. Then pour a little dough and, turning or shaking the pan, distribute it evenly over the entire surface in a very thin layer. Bake for 15 -20 seconds. Since the products are very thin, this time is quite enough.
10. Using a toothpick, pick up the pancake along the edge and turn it over with your hands or using a spatula. Bake on the reverse side also for 15 seconds.
11. Then remove it from the pan and coat with melted butter. Fold into quarters and place on a plate.
12. Serve and eat hot!
The finished products turned out to be very tender, aromatic and tasty. They ate much faster than they had prepared. But as always!
Do you know which pancake dough has the most holes in it? Do not know? Then I will share the recipes with you. Until we get to them, I’ll just say that you get the most holes when you bake them from choux pastry.
Brewed in boiling water
They are called choux because the dough is brewed with boiling water or hot milk. As a result, it becomes porous and airy. During the frying process, air bubbles appear on the surface and burst. As a result, numerous holes appear.
We will need (for 23 - 24 pcs):
- milk - 250 ml
- boiling water - 350 ml
- flour - 1.5 cups
- eggs - 2 pcs
- butter - 30 g
- sugar - 1.5 tbsp. spoons
- salt - 0.5 tsp
- baking powder - 1 teaspoon
- vegetable oil for greasing the pan - optional
Preparation:
1. For this recipe we need warm milk, so we need to warm it slightly, but not too much, so that the subsequently added eggs do not curdle.
2. Add sugar and salt to the milk and mix thoroughly. For better and easier stirring, you can use a whisk.
3. Add eggs and mix the whole mass until smooth.
4. Add pre-melted butter. You can melt it in a water bath. When adding each new ingredient, do not forget to mix the contents thoroughly.
5. Sift the flour along with the baking powder and add to the mixture. If you have a small sieve, you can sift directly into the bowl with the dough being prepared.
6. Mix everything thoroughly again with a whisk. After this action there should not be a single lump left. In the meantime, bring the dough to the desired state, put the kettle on to warm up. We will need 350 ml of boiling water.
7. Pour boiling water into a convenient container, measuring the required volume, and immediately pour it into the dough. At this stage it is important to quickly stir the contents. There will be no time to hesitate here, so keep the whisk handy, we will just need it.
8. Let the dough rest for 20 minutes.
9. Place the frying pan on the fire and heat it until lightly smoking.
You can bake pancakes in a dry frying pan, so they will turn out to be less calorie. Or you can grease it with vegetable oil before each new portion of dough. This makes them more beautiful and lacy. They also turn out the most beautiful if you bake them in a cast iron frying pan. It is enough to grease it with oil only before the first pancake. And then everything will go like clockwork.
I like to grease the pan with oil so that it is not only tasty, but also beautiful. Besides, since we decided to bake pancakes, what kind of diet is there! You need to enjoy them to the fullest.
10. And so, pour a portion of dough into a greased or dry frying pan and, turning it, distribute the contents evenly in a thin layer.
To ensure that the products are removed well, it is best to use a small diameter frying pan. In this case, a frying pan with a diameter of 20 cm is used.
11. Bake over high heat. We look when there is no liquid dough left on top, carefully pick it up with a spatula or toothpick. If you bake in a cast iron frying pan, then you can use a knife. And we turn it over. We do this carefully, as our products are quite delicate and fragile.
By the way, holes should already have formed by then.
12. Bake on the other side until golden brown. Then remove from the pan and place in a pile on a plate.
13. We serve whoever likes it with what. Also, such pancakes are very good for stuffing with various fillings.
14. We eat with hot tea and enjoy a tasty and tender dish!
Everything turns out not just tasty, but very tasty! Therefore, consider whether this is enough for everyone. If in doubt, just increase quantity of ingredients,
Custard with holes in boiling milk, without eggs
Some people have the opinion that pancakes cannot be made without eggs. To this I will answer, as much as possible! And here is the recipe! Yes, not simple! I can’t get as many holes as on these products on any other product!
We will need (for 20 pieces):
- milk - 1 liter
- water - 50 -70 ml (optional)
- flour - 0.5 kg
- butter - 100 g
- sugar - 3 tbsp. spoons
- salt - 1 teaspoon
- soda - 2/3 teaspoon
- corn starch - 2 teaspoons
Preparation:
1. Divide the milk into two equal parts. Sift flour into one of the parts and add sugar, salt, soda and starch. Mix everything with a whisk. If the dough is very thick and does not mix well, add 100 ml of warm water.
By the way, it is given by prescription corn starch. If I don’t have it, then I add potato. Although I noticed that more holes appear if you use corn all the same.
2. Pour the second half of the milk into a saucepan and put on fire, adding butter. Boil.
3. Add boiling milk to the dough and quickly mix until smooth. If you want to get thicker products, then leave the dough in this state, but if you want, then add a little more warm water. The dough should have the consistency of heavy cream.
4. Heat the frying pan thoroughly. You can bake pancakes either in a dry frying pan or in a greased one. Personally, I like the second option, in this case they turn out lacy and beautiful. You can try and bake one copy in a dry frying pan, and the second in a greased one. And then you can decide on the option yourself.
5. Pour in a portion of the dough using a ladle. Distribute the contents in an even thin layer and bake the product on both sides.
As it cooks, a large number of bubbles will form, which in turn will quickly burst, resulting in the formation of large and small holes.
When we turn the product over, the holes will not go anywhere. Therefore, our delicacies can be eaten and enjoyed! They turn out delicious on their own, and if you flavor them with butter or sour cream, it will be impossible to stop eating! No need to, eat it while it’s hot!
I forgot to note that when you turn the products over, first carefully pick them up from the edges. And turn over with a spatula. They turn out to be very tender and fragile, so turning them over with your hands turns out to be somewhat more difficult, although it is possible.
Here's the recipe. Have you noticed how easy it is to prepare - it’s very difficult to find anything simpler! Be sure to try it, I'm sure you'll like it!
By the way, I forgot to warn you that ready-made pancakes They turn out quite sweet. Therefore, if you bake them under some kind of sweet filling, then reduce the amount of sugar by half.
Thin with holes, milk and cognac
Very unusual recipe- you say, and I agree with you. I thought so too, until I heard one day that pancake dough you can add strong alcoholic drinks. I began to experiment, adding vodka and cognac. And I must say that the experiments were quite a success. Just like our delicacies prepared according to this recipe, which are always a success!
I also like this recipe because the ingredients do not contain soda, and you can use it to make pancakes without any oil at all.
And the recipe is very simple, and cognac is only one of the ingredients, without any complications.
We will need (for 12 pieces):
- milk - 500 ml
- water - 100 ml (optional)
- cognac - 3 - 4 tbsp. spoons
- flour - 250 gr
- egg - 3 pcs
- butter - 60 g (optional)
- sugar - tbsp. spoons
- salt - a pinch
- vegetable oil for frying - optional
Preparation:
Let me make a reservation right away that according to this recipe, the dough can be prepared either with or without butter. Choose the option yourself. If you cook with it, you won’t need water. If you don’t add it, then add a little water, otherwise the dough will turn out quite thick.
Therefore, in order not to overload the stomachs of my loved ones, I cook without oil.
1. Sift the flour into a large bowl, and knead the dough in it.
2. Gradually pour in milk, preferably lukewarm, while stirring the contents with a whisk. We try to break up all the lumps; we don’t need them at all.
3. After the dough has become homogeneous, beat in the eggs, which must be removed from the refrigerator in advance so that they have time to cool. Add cognac, salt and sugar. I added 3 tbsp. spoons, in my opinion this is quite enough. Instead of cognac, you can add vodka.
Interestingly, before it would never have occurred to me that it was possible to add alcohol to such dough. Although why not, because we add it to the dough for, or to the dough for, or to the dough for other baked goods!
4. Mix thoroughly with a whisk and add sour cream. Since we don’t use butter, sour cream will come in handy here. If you decide to make it with butter, then you can exclude it. Mix again.
My dough turned out to be somewhat thick. We like thin pancakes, so I add a little warm boiled water. It should turn out like thick heavy cream.
5. The dough should be allowed to stand, preferably 1 hour. But if you don’t have time, then 15 minutes is enough.
6. Place the frying pan on the fire and heat it up. Grease the surface with a small amount of vegetable oil. You don’t have to do this; the products will turn over and be removed well anyway. But here appearance It will be more beautiful if you still grease the pan. You can try it yourself.
7. Pour a small portion of the dough, turning the pan to one side, distribute it evenly over the entire surface and bake until the bottom side is golden brown. The top surface will be covered with small holes. The longer the dough sits, the more holes there will be.
8. Turn the product over to the other side. This is very easy to do; the pancakes do not stick to the bottom of the pan at all. And bake it on the other side.
9. Place in a stack on a flat plate.
10. Who likes to serve with what? They are also very good for wrapping various fillings in them.
The alcohol is not felt at all, but the dough has acquired tenderness and some additional richer taste. The edges were a little crispy and the center was soft and light. So it turned out to be two in one, which will satisfy different taste preferences.
With baked milk
This recipe also deserves attention, since it is prepared not with regular milk, but with baked milk. A baked milk I always associate it with my grandmother’s Russian stove, it’s always a taste of childhood, memories of the village and something so warm and dear!
These are the pancakes we will prepare together with all our favorite tastes and memories.
We will need (for 10 - 12 pieces):
- baked milk - 0.5 liters
- egg - 3 pcs
- flour - 1.5 - 2 cups
- sugar - 2 tbsp. spoons
- vegetable oil - 3 tbsp. spoons
- baking powder - 1 teaspoon
- vanilla sugar— 1 sachet (optional)
Preparation:
1. Beat eggs, sugar and vanilla sugar into a fluffy foam. You can use a mixer or a whisk for this, but they will need to work a little longer.
Vanilla sugar should be added if you want to prepare a sweet dessert dish. And I’ll tell you how this can be done using this recipe as an example.
2. Continuing to stir, gradually add all the milk, then vegetable oil.
3. Sift flour and baking powder through a sieve. Combine both masses and mix thoroughly until smooth.
4. Bake pancakes on both sides in a hot frying pan. You can either lubricate it before each new portion of dough or not.
All is ready! Fast and easy!
But if you want, you can complicate the recipe a little and make caramel for filling. After all, you remember that we added vanilla sugar. So let's prepare soft caramel.
For caramel we need:
- sugar - 4 tbsp. spoons
- butter - 30 ml
- apples - 2 pcs
Preparation:
1. Heat the oil in a frying pan, then pour sugar into it and bring it to a boil over medium heat. Cook, stirring occasionally until nicely golden brown.
2. Peel the apples, cut them into cubes and immediately add to the pan so that they do not darken. Simmer until soft.
3. Pour caramel over the pancakes, place apples on top, season with sour cream and serve.
A delicious aromatic dessert is ready. Eat and enjoy!
Super thin openwork with holes
I wanted to offer you one of the recipes in a video version. To clearly see the whole process as a whole. How to beat, mix, and most importantly, how to bake our little openwork “suns”. And there is such a recipe. It just makes super thin pancakes with holes.
And preparing them is not difficult at all. True, there are a little more ingredients than usual, but they are all simple and are always available in any kitchen and in any refrigerator. And so we look:
Really beautiful! Like painted lace. These pancakes are a pleasure to eat! Take note of this recipe too.
Thin, yeasty with milk
If we are considering such a big and tasty topic today, then we can’t do without yeast pancakes. We left them for last!
We will need:
- milk - 900 ml
- eggs - 2 pcs
- flour - 500 gr
- sugar - 2 tbsp. spoons
- salt - 1 teaspoon
- dry yeast - 10 g
- vegetable oil - 2 tbsp. spoons + oil for frying
Preparation:
1. First, we need to prepare the dough. Therefore, we will need some warm milk, but it’s even better if it’s all warm, so let’s warm it up a little in a saucepan.
2. Pour the yeast into a small bowl, add a spoonful of sugar and stir. Then pour a quarter glass of warm milk. Place in a warm place so that the dough becomes “alive”, and this will happen when bubbles appear on it and it increases slightly in volume.
When purchasing yeast, pay attention to the expiration date. The dough will rise well only if they are fresh.
3. When the dough is ready, you can start preparing the dough. To do this, sift the flour into a large bowl. Keep in mind that it will contain all the ingredients, and it will still increase in volume.
4. Add salt and remaining sugar to the flour, as well as eggs beaten in a separate bowl. It is best to beat them with a fork.
5. Then add warm milk and mix until there are no lumps left in the dough. To do this, you can use a whisk.
6. Once you are sure that the dough is homogeneous, you can add the dough. To stir thoroughly.
7. Now the last ingredient is vegetable oil. It must be mixed until such a state that there are no oil stains left on the surface, that is, completely mixed into the dough.
8. Cover the finished dough with a towel and place in a warm place. Check periodically, after some time it will begin to increase in volume. Then you need to mix it again, and so on up to 3-4 times. Infusion time may vary and depends on the freshness and quality of the yeast.
When the dough has risen for the fourth time, you can start baking pancakes.
9. Grease a hot frying pan with a small amount of oil and pour in a small portion of the dough so that it spreads over the entire surface.
10. Bake on both sides until golden brown.
11. Serve hot, topped with melted butter.
12. Eat with pleasure!
As you can see in the photo, the pancakes are covered with a large number of large and small holes. They are tasty, aromatic and incredibly tender. Therefore, eat and enjoy!
With milk and yeast according to a simple recipe
If in the previous recipe we prepared the dough, then in this recipe this is not required. Everything is prepared quickly and easily! And the pancakes turn out simply wonderful - very tender, tasty and incredibly beautiful.
To correctly calculate the amount of ingredients, we will use a 420 ml measuring cup. And the amount of milk in relation to flour will be two to one. But this does not mean that a liter of milk will require half a kilogram of flour. Less will fit in a measuring cup. Therefore, in order not to measure, not everyone has scales, let’s take a glass as a basis.
So my glass is 420 ml. If you have a regular glass of 250 ml, then take two glasses of flour and four glasses of milk. I hope I explained it clearly.
We will need:
- flour - 1 part
- milk - 2 parts (I have 840 ml)
- egg - 1 pc.
- sugar - 1 tbsp. spoon
- salt - 1/4 teaspoon
- instant dry yeast - 1 teaspoon (without slide)
- vegetable oil - 2 tbsp. spoons
Preparation:
1. Sift the flour through a sieve into a bowl in which we will knead the dough. Add sugar, salt, yeast. Mix.
2. Slowly pour in half the milk and stir until smooth and lumps disappear. It is better to warm the milk a little in advance and add it warm.
3. Add the egg and remaining milk. To stir thoroughly. The small particles of dry yeast may not be able to dissolve all at once, but that’s okay. While the dough is infused, you just need to stir it several times.
4. The dough turned out to be quite liquid, but don’t let this scare you, this is how it should be. Cover the bowl with the dough with a napkin or cling film. If you cover it with film, make several punctures in it so that the dough can breathe.
Leave for an hour in a warm place. During this time, stir several times until the small particles of dry yeast are completely dissolved.
While the dough is infusing, it should not rise or increase in volume. It was as liquid as it was and will remain so.
5. After an hour, remove the film and pour in oil, stir.
Now you can start baking pancakes. To do this, we need to heat the frying pan and grease it with oil. If the frying pan is cast iron, then it is enough to grease it only before the first laying out of the dough. If it is ordinary, then it is better to lubricate before each.
6. Before pouring each new portion, the dough must be mixed each time.
7. Bake pancakes on both sides until golden brown. Serve with butter or sour cream.
Or you can wrap any filling in them.
Look how beautiful they turned out! Lovely, expensive to watch! And how delicious it is. Try them quickly while they're hot!
That's how many recipes came out again. In general, you simply can’t count all the recipes for pancakes, pancakes and dough for them! Every housewife has her own favorite recipe, which she uses most often. This is what I did until I started blogging. And with its discovery, I became more interested in culinary issues, began to find interesting new recipes, try them out and enrich my table with new dishes.
And it turned out that there are so many really cool recipes. And this is good, you can cook the same dish several times without repeating it. This week I had a dress rehearsal for Maslenitsa week. Every day I baked pancakes, sometimes twice a day. Or once, but mixed two at once different options. And none of my relatives ever even said that they were tired of it.
Moreover, after each meal there was not a single item left on the plate. I was very pleased!
I hope that you will be satisfied when you bake one or several recipes. By the way, if you haven’t found one that suits you in today’s article, then follow the link to another article of mine. There are both classic and ancient Russian recipes. Very interesting options. Maybe not all of them can be found even on the Internet.
And I’m finishing my story for today. I really hope that you found it interesting and useful. And if this is the case, then share the article with your friends, like it and write comments. I am always very pleased with all the signs of attention from you.
I wish you all the best and kindness! And to those who baked pancakes today
Bon appetit!
Pancakes – Russian National dish. In the old days, thin pancakes were most often made with milk, in which all kinds of fillings were wrapped. In rich families, red or black caviar was served with pancakes.
Today there are no less pancakes popular dish. Well-cooked pancakes can be used to judge the culinary skills of the hostess. After all, if you don’t know some secrets, the pancakes will not turn out thin, they will constantly tear, and not only the first pancake, but all the others may be lumpy. Let's prepare delicious thin pancakes the right way.
Photo recipe for thin pancakes with milk:
1. Mix eggs, sugar and salt.
2. Add vegetable oil.
3. Pour in milk. It is better for it to be at room temperature.
4. Add sifted flour.
5. Beat and let sit for 20 minutes.
6. Lightly grease the hot frying pan with oil.
7. Fry the pancake on one side for 2 minutes, turn over.
8. If the pancake is really thin, fry the second side for just a few seconds.
Children love pancakes with condensed milk or jam. You can also make the filling from cottage cheese, minced meat, chicken, cheese, and liver. Here are the options.
Bon appetit!
Secrets of making thin pancakes with milk:
AND main secret the right pancakes V correct test. To make pancakes thin, the dough must be without yeast. It should resemble liquid sour cream in thickness. The consistency should be uniform, without lumps.
A blender or mixer will help get rid of lumps. If you don’t have this miracle of technology, it doesn’t matter! You just need to mix the eggs, sugar and most of the flour first, and then gradually add the milk and the rest of the flour.
Be sure to sift the flour through a sieve. Beat the yolks and whites separately!
To prevent the pancakes from sticking to the pan, pour vegetable oil directly into the dough. Then the pan will only need to be lightly greased, which will allow us to save a large amount of oil. And our grandmothers greased the frying pan with a piece of salted lard, only the salt needs to be scraped off first.
To make the pancakes fit into a hole and have a golden color, instead of vegetable oil, you need to add a few tablespoons of melted butter.
What to do if the pancakes still tear? Take part of the dough, add two tablespoons of flour to it, mix well and send back. And vice versa, if the dough turns out to be thick, add a little milk to part of the dough and combine with the rest.
And further. The dough must sit for about 20 minutes to make the pancakes more elastic.
Very soon the day will come when people will solemnly burn the effigy of Maslenitsa, saying goodbye to the winter and giving way to spring. Today we will talk about how to make pancakes from dough with milk, which will certainly cause great delight among your family and friends. We hope that this simple recipe will mark the beginning of a new one family tradition and will be passed on from generation to generation.
Traditional Russian pancakes were baked from buckwheat flour with the addition of fatty sour cream or cream, resulting in rather dense and thick “rounds”. Today, thin and airy products in which various types of filling can be wrapped are considered a favorite among cooks.
There are many variations on the theme of how to cook pancakes with milk: some add vanillin to the dough, others prefer not to add sugar, some leave the mixture to “rest” for a while.
But there is a basic composition that is worth using, at least until you master the basics of the recipe.
Recipe for thin pancakes with milk “You will lick your fingers!”
Ingredients
- — 500 ml + -
- - 2 pcs. + -
- - 1 tbsp. l. + -
- - 1/4 tsp. + -
- - 3 tbsp. l. + -
- Premium wheat flour — 200 g (approximately one glass by volume) + -
Step-by-step preparation of pancakes with milk
The recipe is easy to follow, and the result is incredibly tasty pancakes!
Now comes the most crucial moment: you need to add the egg-milk mixture to the flour. We will pour it in several stages, constantly stirring the mass to avoid the formation of lumps.
- Add milk into the container without stopping stirring.
- Mix eggs, salt and sugar in a deep bowl. Whisk the resulting mixture thoroughly until a homogeneous mass is obtained.
- Sift the flour into a suitable bowl.
- At the final stage, add vegetable oil to the dough. We do this so that our pancakes turn over easier when frying and do not wrinkle.
- If the first samples, according to the popular proverb, still come out crumpled, then add another spoonful of oil - and then everything will be fine!
If we did everything correctly, then in the end we will have a homogeneous mass in the bowl without lumps, and in consistency it will resemble liquid sour cream. It should spread easily over the pan, but not be too liquid.
To obtain perfect dough For pancakes with milk, the pancake milk mixture is added to the container with sifted flour, and not vice versa. Then a minimum of lumps are formed, and they “break” more easily.
You can serve pancakes piping hot on a beautiful plate, brushed with butter. Alternatively, wrap them beautifully or stuff them various fillings.
Thin pancakes made from sour milk are tender and especially soft, and taste reminiscent of yeast. Once I tried to cook pancakes on sour milk, you will become their admirer for life! let's consider classic recipe, and recipes for pancakes without eggs and without soda.
- Sour milk - 2 cups;
- Chicken egg – 2 pcs.;
- Sugar – 0.5 cups or to taste;
- Wheat flour, high grade – 1.5 cups;
- Refined vegetable oil – 2 tbsp;
- Salt – a couple of pinches;
- Vanilla sugar – 0.5 sachet.
- To completely dissolve the sugar, mix it with the eggs in a mixer bowl at low speed.
- Pour sour milk into the egg mixture, add sugar and vanilla and mix with mixer blades.
- Now stir in the flour in portions until the dough is homogeneous, reminiscent of liquid sour cream.
- Mix the oil into the already smooth liquid mixture.
- Fry the first pancake in a frying pan heated with butter. We prepare the next pancakes without additional oil - it is already present in the dough!
We soak each pancake fried on both sides with butter, roll it into a triangle, or into a tube, or stuff it with something tasty. Or you can simply enjoy it with condensed milk and tea.
Pancakes with sour milk, recipe without soda
Baking soda is added to the dough for perfect airiness of the products. By combining with the acid of sour milk, soda helps saturate the dough with carbon dioxide, and it begins to bubble. What can you replace soda with? flour products were they airborne? That's right - proteins!
For our fantastically tasty and thin pancakes we will need:
- 2 glasses of sour milk;
- 2 cups of flour; 5 eggs;
- 2-3 tbsp. Sahara;
- quarter tsp salt;
- 2 tbsp each melted butter and vegetable oils.
The peculiarity of kneading the dough for these excellent pancakes is the presence of whipped proteins in it chicken eggs. They are the very last to interfere with the dough - using spoon movements from bottom to top.
- At the first stage of kneading the dough, combine the yolks, beaten with sugar, with melted (warm) butter. Pour 3 tablespoons of flour into this mixture and achieve uniformity of the composition.
- At the second stage, pour sour milk into the yolk mixture and fluff with a mixer whisk. Add the rest of the flour and whisk everything until smooth. Lastly, stir in the vegetable oil.
- Separately, beat the whites, but not to a stable dense foam, but to form a soft cap. Using a spoon, fold the whites into the dough from bottom to top. We achieve homogeneity of the pancake mixture.
- fry the first pancake in a frying pan greased with vegetable oil or a piece of unsalted lard on both sides. Next, do not grease the bottom of the pan.
Serve with sour cream. Dessert sauce is even better! The simplest dessert sauce is a mixture of sour cream with condensed milk or jam.
Thin pancakes with sour milk, recipe without eggs
Ingredients
- Sour milk - 600 ml
- Soda - 0.5 tsp.
- Salt - 0.5 tsp.
- Sugar - 2-3 tbsp. l.
- Vegetable oil, deodorized, odorless - a couple of spoons.
- Wheat flour - as needed.
Step-by-step preparation of pancakes with sour milk
This recipe is suitable for people who are allergic to eggs, as well as for convinced vegetarians. main feature This recipe involves heating the milk. The liquid should be heated over low heat.
- We put a deep saucepan with sour milk on the fire, wait for it to warm up slightly, add soda and dissolve it in the milk.
- We see a violent reaction, add sugar and salt. Combine all components with vigorous stirring and remove from heat.
- It is impossible to overheat milk; the maximum temperature should not exceed 35-40 degrees.
- Pour sifted flour into warm milk in portions and whisk until lumps completely disappear, achieving a uniform consistency. The fluidity of the mixture should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.
Heat up the frying pan, pour in a little butter, spread it over the surface and start baking our pancakes with sour milk. Keep the pan very hot and bake the products quickly.
Serve with tea with sour cream, honey or jam.
The secrets of delicious pancakes with sour milk
Secret I
Before adding flour to the liquid component, be sure to sift it, holding the sieve high above the bowl. Oxygen-enriched flour gives fluffiness and airiness to products.
Secret II
Heat the sour milk slightly over the fire, and use eggs only at room temperature. If you add whipped egg whites instead of baking soda, you don't need to refrigerate them either!
Secret III
The most best frying pan for baking thin pancakes - cast iron. It warms up evenly and cools down slowly! The pan should be heated over low heat, so put it on the fire in advance.
Secret IV
Use a wide spatula to turn the pancakes, helping yourself with your hand. Protect your skin from burns with a special oven mitt.
Secret V
With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Take this nuance into account and do not leave the frying pan. All you have to do is wait for the golden color of one side to immediately turn the pancake over to the other!
A pile of thin pancakes on a platter is a sign of a warm and friendly home. Pancakes with sour milk, the recipe for which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!
How to make thin corn pancakes with milk
Many people underestimate corn flour, but in vain - it not only has excellent taste qualities, but is also considered a healthy dietary product.
We share with you simple recipe how to make pancakes from corn flour in milk so that you can see for yourself their benefits and incredible taste.
Corn flour is lower in calories than wheat flour, it is easier to digest by the stomach and contains many elements valuable for the body.
Due to its low calorie content, baking from this product is ideal for those who adhere to proper nutrition or is on a diet to lose weight.
And articles that discuss the calorie content of pancakes in detail.
This flour also gives the dough fluffiness, lightness and a peculiar corn flavor. When baking pancakes, it is advisable to use corn flour as finely ground as possible.
Corn pancakes with sour milk: classic recipe
Ingredients
- Corn flour - 1 cup
- Sour milk (can be replaced with kefir) - 1 glass
- Chicken eggs - 2 pcs.
- Soda - 0.5 tsp.
- Vinegar for extinguishing soda - 1 tsp.
- Salt - 1 pinch
- Sugar - 2-3 tbsp.
- Vegetable oil - 4 tbsp. for test
- Butter - 50-70 g (for greasing pancakes)
How to cook pancakes from corn flour with kefir
- Pour sour milk into a convenient deep bowl, add soda, quenched with vinegar.
- Beat eggs into milk, add sugar, salt and mix everything thoroughly.
- Add corn flour little by little, stirring the dough constantly. It is advisable to use a whisk for kneading.
- Then add vegetable oil and mix everything again until smooth.
- Heat the frying pan over the fire and pour the dough onto the hot bottom so that it spreads in an even, thin layer over the entire surface. To do this, hold the dish in your hand and twist it in all directions (in a circle).
Bake each pancake for a couple of minutes on both sides.
The secrets of successful corn pancakes with sour milk
- Keep in mind that cornmeal is grainy and will continually settle to the bottom. Therefore, before scooping a portion for a new pancake into the scoop, you need to stir the dough each time.
Also keep in mind that pancakes made from corn flour with sour milk will not be very thin, but you shouldn’t make them too thick, otherwise they won’t cook well.
- For baking, it is recommended to use a non-stick pan.
- Pour a little oil for frying, or better just coat the dishes with a brush (dip it in the oil first) so that the pancakes do not turn out greasy. If the pan does not stick at all, then you can bake without oil at all.
- Immediately, while it is hot, grease each finished “cake” with butter. Stack the pancakes so they soak better.
Appetizing pancakes made from corn flour with sour milk can be served with sour cream, jams, preserves and other delicacies. If you do not add sugar to the pancake dough, you can wrap meat or vegetable fillings in them.
Two video recipes for pancake dough from the chef of our site - with milk and kefir
Povarenok has many proven pancake recipes, which you can find in the video or on our website.
Pancakes with milk: secrets of a successful experiment
But there are some technological subtleties of this process that have been tested by many generations of homemakers.
- The experience accumulated by many generations of culinary experts proves that baking should be done in dishes with low sides. If the edges of the container are too high, you may accidentally tear the pancake when turning it over.
- We take the eggs and milk out of the refrigerator at least half an hour before baking, so that by this moment they are not cold, but at a temperature close to room temperature;
- We do not pour vegetable oil into the frying pan, but apply a thin layer with a clean sponge or silicone brush;
- We hold the sieve with flour as high as possible when adding it to the dough - it should be properly saturated with oxygen;
- We thoroughly heat the baking container before starting the process;
- To turn over, use a spatula with a flexible handle - this way there is a much greater chance that the pancakes will not wrinkle.
You see, everything turned out to be not as difficult as it looked at first glance! A little practice - and pancakes with milk will certainly become yours signature dish! They can be served as a separate dish or “play around” with the fillings: the rather neutral taste of pancakes allows for an unlimited number of options.
An ingredient you can't buy in the store
Have you noticed that one housewife’s pancakes prepared according to the same recipe turn out to be just a feast for the eyes, while another’s are not at all so appetizing?
It seems that the composition is the same, and they were fried in the same way, but the result was exactly the opposite? All because one of our cooks was in a good mood, but the second day was not going well.
One cooked with love, and the other was somewhere far away in her thoughts. Therefore, if you don’t feel inspired today to perform feats at the stove, then you shouldn’t start - it’s okay, you’ll please your loved ones with pancakes another time! After all good dish It turns out only when, in addition to the components required by technology, it is seasoned with a pinch of love for those for whom it is intended!
Now you know how to cook pancakes with milk quickly and easily. This simple recipe, combined with a variety of fillings, will help you out more than once and allow you to delight your family and guests with your culinary ideas.
Not everyone can make thin pancakes with milk. The dish is quite capricious, requiring dexterity and culinary skills. Housewives often end up with a lumpy pancake, and not just the first one. It happens that pancakes tear in the frying pan or are not as tender and tasty as we would like. To avoid these incidents and bake truly delicious thin pancakes, you need to adhere to the correct cooking technology, as well as use products in certain proportions.
The most important thing is to prepare the pancake dough to the desired consistency. Too much batter will tear in the pan, and if it is thick, the pancakes will come out dense, rough and thick. High-quality pancake dough should be moderately pourable in consistency, like fresh liquid honey.
To prepare pancakes, it is better to have a special pancake pan with a non-stick coating in your kitchen arsenal. Cooking with such a device is a pleasure - pancakes do not stick to the surface of the pan, they are evenly fried and do not require a large amount of oil. You will also need a deep pan for the dough, a wooden or metal spoon, a ladle and a spatula for turning pancakes. With ours step by step photos and with detailed advice any housewife can prepare thin pancakes.
The specified amount of ingredients yields 20 thin pancakes, the preparation of which takes only 40 minutes.
Ingredients
- Milk – 2.5 tbsp;
- Vegetable oil – 3 tbsp;
- Flour – 1.5 tbsp;
- Egg – 3 pcs.;
- Sugar – 3 tbsp;
- Salt – 1 tsp.
How to cook thin pancakes with milk, recipe with step-by-step photos
Beat eggs into a deep bowl or pan, add salt and sugar. The proportions of salt in the recipe are relative. If you plan to put a sweet filling in your pancakes, then reduce the amount of salt by half. 
Using a whisk, beat the eggs well until the sugar grains are completely dissolved. 
Heat the milk on the stove or in the microwave to about 38 degrees. Then pour half the portion into the egg mixture. Stir. 
While stirring the mixture with a whisk, add in small portions wheat flour. You need to beat the dough so intensively to remove all the formed lumps. The result should be a very thick, smooth mass. 
Add the remaining milk to the dough. 
To prevent the first pancake from turning out lumpy, before cooking you need to thoroughly heat the frying pan on the stove, and then grease it with any fat: butter, sunflower oil, a piece of unsalted lard. After this, scoop up the dough with a ladle, pour it onto the middle of the surface and quickly rotate the pan in a circle so that it is evenly distributed in a thin layer. Fry the pancakes on both sides until golden brown.
You can serve thin pancakes with milk as an independent dish, topped with jam, honey, condensed milk or sour cream. You can wrap any filling inside.
Some useful tips for the hostess:
- If the dough does not beat well and there are lumps in it, then run through it with an immersion blender.
- If you start baking pancakes, but they turn out too thick, then add half a ladle of water, then stir the dough thoroughly.
- If you leave the pancake dough to stand for a while room temperature, then it will become more homogeneous, frying pancakes is a little easier.
- The easiest way to grease a frying pan is with a pastry brush; you only need a little oil, spread a few drops over the surface and immediately pour in the dough. For convenience and to avoid pouring a lot of oil into the frying pan, pour it into a small bowl and place a pastry brush there.
- Fry over medium heat; on low heat the pancakes will fry for too long; on high heat they will burn or will not cook evenly.
- Don't go far and keep an eye on the pancakes, remember that thin pancakes fry quickly. After you turn it over to the other side, the count goes on in seconds, after about ten to twenty seconds, remove the pancake, immediately place it on a plate and grease it with oil.
