How to cook delicious pancakes with butter. Recipe: Pancakes with milk and butter

How to prepare a recipe for delicious thin milk pancakes with butter - a complete description of the preparation so that the dish turns out very tasty and original.

Cooking instructions

Cooking time: 30 minutes

Video: Grandma's thin pancakes with milk. DELICIOUS MENU. Step-by-step preparation

Video: How to cook pancakes with milk and butter WHAT TO COOK

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Pancakes are delicious with milk, proven recipe

Pancakes with milk - general cooking principles

Pancakes with milk are one of the most common recipes used by housewives. These pancakes turn out thin, light and very tasty. Wheat flour is most often used, but you can also use buckwheat or oatmeal.

The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much depends on the quality of flour - it is advisable to take the highest grade and finely ground products. Second grade flour or flour with bran will produce thicker and fluffier pancakes.

Oatmeal or buckwheat flour produces the most fluffy pancakes. You can also experiment and try making pancakes with milk from a mixture of different types of flour.

Pancakes with milk can be prepared with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time.

However, by the third or fourth time, even and neat pancakes will come out. When pouring the dough, hold the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, lift it with a spatula and turn it over to the other side. Fry the pancakes on each side until golden brown.

Pancakes are baked only in a heated frying pan greased with butter or vegetable oil.

You should definitely put a piece of butter on the finished pancake - after this the pancakes will become more elastic and tender. Pancakes are served with milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and egg, smoked chicken or salmon or any sweet fillings.

Pancakes with milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of cookware used. It is best to use a cast iron frying pan for baking.

If you don't have one, any frying pan with a thick bottom and non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. You will also need a bowl in which to knead the dough, a ladle, a spatula, a fork or whisk, a knife and a brush for greasing the pan. Additional equipment you will need is a mixer - with its help you can easily stir the dough and break up all the lumps.

Preparing products consists of sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated.

If yeast is used, it is diluted in a small amount of warm milk or water. You also need to melt the butter in advance.

Recipes for pancakes with milk:

Recipe 1: Pancakes with milk

Pancakes made with milk turn out very thin and light; you can eat them with sour cream, honey, or wrap any filling in them. The recipe uses flour, sugar, eggs, salt and milk.

• Milk - 0.5 liters;
• 3 eggs;
• 1-1.5 cups flour;
• Sugar - 0.5-1 tbsp. l.;
• Salt - half a teaspoon;
• Vegetable oil - 15-30 ml.

Break the eggs into a deep bowl and beat with a fork. Pour in half the milk. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on what filling the pancakes will have.

For sweet pancakes, you can add a little more sugar, but for meat and savory fillings, accordingly, less sugar should be added.

Sift the flour and gradually add it to the milk-egg mixture. It’s better not to pour out the flour all at once - you need to look at the consistency.

Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add a little more flour. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. If the dough is too thick, you can add more milk, and if the dough is too thin, you can add flour.

Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out browner and more porous. Grease a heated frying pan with butter and start frying pancakes in milk. When pouring the dough, you need to hold the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and turn over. If the pancakes tear, it means there is not enough flour.

Recipe 2: Pancakes with milk Openwork

Such pancakes made with milk turn out delicate, delicate and thin. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the components that make the pancakes so airy.

• One and a half cups of flour;
• Sugar - 1 tbsp. l.;
• Eggs - 2 pcs.;
• Salt - half a teaspoon;
• A glass of milk;
• Half a liter of kefir;
• 1 tsp. soda;
• Vegetable oil.

Pour kefir into a saucepan and heat it up a little. Break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.

Bring the milk to a boil and begin pouring it into the dough in a thin stream, stirring continuously. If the dough is too liquid, you can add a little more flour. Then add 15-30 ml of vegetable oil and mix everything again. It is better to bake pancakes in a cast iron frying pan. Grease a heated frying pan with butter and begin baking pancakes with milk.

Recipe 3: Pancakes with milk, starch and vanillin

Using this recipe you can prepare thin and very tasty pancakes with milk. The recipe is so successful that changing the proportions is not recommended. Pancakes fry very quickly - 1 minute on each side.

• Half a liter of milk;
• 4 tbsp. l. potato starch (without a slide);
• 4 tbsp. l. flour (with a slide);
• 4 eggs;
• Salt and sugar - to taste;
• Vanillin - to taste;
• 30-45 ml vegetable oil.

Mix flour, salt, sugar, starch and vanillin. Heat the milk. Break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the frying pan and grease it with butter. The dough should be poured so that it evenly covers the surface of the pan in a thin layer.

Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is liquid, there is no need to add flour. The pancakes should turn out very thin and lacy.

These pancakes can be filled with smoked chicken or fish, cottage cheese with raisins or a garlic-cheese mixture. There are a lot of options.

Recipe 4: Custard milk pancakes with yogurt

Custard pancakes made with milk and yogurt have a special, specific structure, but they turn out no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk and yogurt. Both adults and children will definitely like these pancakes.

• A quarter teaspoon of salt;
• Sugar - 3-4 tbsp. l.;
• 250 ml boiling water;
• 1 teaspoon baking powder;
• 8-9 tbsp. l. flour;
• 250 ml each of milk and yogurt;
• 2 eggs;
• Butter;
• 9.Vegetable oil.

Beat eggs with salt and sugar. Pour in milk and yogurt, mix everything thoroughly. Add flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then add baking powder, but do not stir! Then pour in boiling water.

Grease a hot frying pan with vegetable oil and fry the pancakes on each side. You don't need to pour too much batter, otherwise the pancakes will turn out thick. Place a piece of butter on each hot pancake.

Recipe 5: Pancakes with milk and yeast

Yeast pancakes made with milk turn out very tasty and fluffy. Ideal for both sweet and savory fillings.

• 330 g flour;
• 2.1 large egg;
• 20 g sugar;
• 7 g each of yeast and salt;
• 25 g butter;
• 550 ml milk.

We heat the milk, pour out a small part and dissolve the yeast in it. Leave for 10 minutes. Fresh yeast needs 20 minutes.

In another part of the milk, dilute salt and sugar, then add milk with yeast. Mix everything, break the egg and add flour. Pour ghee into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir occasionally.

Bake pancakes in a frying pan heated with oil. The thickness of the pancakes is approximately 3 mm.

Recipe 6: Pancakes with milk and yogurt

Another simple but delicious recipe for pancakes with milk. The difference between these pancakes and other recipes is the use of yogurt.

• 2 eggs;
• Half a glass of sugar;
• One and a half glasses of yogurt;
• Half a glass of milk;
• A teaspoon of soda;
• A quarter teaspoon of salt;
• 2 cups of flour;
• 45 ml vegetable oil.

Beat the eggs with sugar and salt, then pour in the yogurt. Sift the flour and gradually add it along with the baking soda. Beat the dough with a mixer, then pour in the milk and mix everything again. Cover the container with the dough with a napkin and leave for half an hour.

After this, the dough has thickened a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything properly. Bake pancakes in a frying pan heated with oil on both sides.

• If your pancakes keep tearing, try adding more flour to the batter. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;

• If pancakes are baked for filling, it is better to fry the pancake on one side only. In this case, the filling is placed on the fried side. The other side will brown in a frying pan or in the oven.

The most common mistakes when making pancakes with milk:

• Beating the dough too intensively can cause the pancakes to become rubbery;

• If the soda has not been sufficiently quenched, the finished pancakes may have an unpleasant aftertaste;

• You need to correctly determine the number of eggs. An excess of eggs in the dough will make the pancakes look like an omelet or scrambled eggs, and if there is a lack of eggs, the pancakes may fall apart;

• To prevent the edges of the pancakes from burning, you do not need to add sugar to the dough;

• Too much butter in the batter will make the pancakes too greasy, shiny and tasteless.

Thin pancakes with milk and butter

1. Mix eggs, sugar, salt with a whisk in a deep bowl, add a glass of warm milk, mix, then add a glass of flour, mix well with a whisk, pour in another glass of warm milk, mix.

2. Pour in a ladle and pour the resulting mixture back and forth into the bowl several times, leave for 15 minutes.

3. Heat a pancake pan, add a tablespoon of oil to the mixture before frying and mix well.

4. Pour a partial ladle into a frying pan with a diameter of 20 cm and fry for half a minute until done, then turn over and fry for a few seconds, place the resulting pancake on a plate and grease with a piece of butter placed on a knife, repeat the procedure for the remaining pancakes.

Thin pancakes with milk: classic and new recipes

With the arrival of Maslenitsa, I want to bake a whole plate of thin pancakes with milk to treat all my family, friends and, of course, myself! For this bright holiday, savory and sweet pancakes are prepared, served with various fillings, jams, and chocolate. What’s interesting is that you can cook pancakes with milk in different ways: there are so many housewives, so many recipes, but many of the methods have become traditional.

A selection of thin pancake recipes

It is convenient to wrap the filling in thin pancakes; they do not tear and hold their shape well. Even a novice housewife can handle baking; the main thing is to take a frying pan that does not stick to it, so that the pancakes do not tear when turning them over.

Traditional recipe for thin pancakes with milk

They cook quickly and have a pleasant yellowish color. They can be called universal because they can be combined with different sweet and salty fillings. This recipe will take 40 minutes to prepare pancakes.

Ingredients for 4 servings:

• 5 small eggs or 4 large;
• sifted first grade flour - 400 grams;

sugar 2 tbsp. l;

salt - on the tip of a teaspoon;

milk - 1 liter.

1. Beat the eggs with sugar, for this you can use an electric mixer. It is most convenient to do this in a special tall glass so that the dough base does not splash.
2. Pour the resulting mass into a deep bowl, gradually add salt, flour and milk, stir until smooth. Important: to make the dough without lumps, take milk at room temperature.
3. Leave for 20 minutes.
4. Mix with a ladle and add sunflower oil.
5. Fry in a well-heated frying pan without adding additional oil.

Custard pancakes with milk and boiling water

These thin pancakes are prepared without sugar, so they go well with mushroom and meat filling. It will take fifteen minutes to prepare the dough.

• 1 cup flour;
• 2 eggs;
• a glass of milk and boiling water;
• salt - a pinch;
• 2 tbsp. l vegetable oil.

1. Beat the eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
2. Add cold milk, flour and continue whisking.
3. When the dough turns into a homogeneous mass without lumps, add vegetable oil.
4. Before baking pancakes, grease the pan with butter or vegetable oil.

Most housewives will agree that these are the best milk pancakes because they cook quickly and taste excellent!

Pancakes with butter

How to prepare pancake dough with butter? Easier than you think: prepare traditional dough, add butter instead of vegetable oil or in a 1:1 ratio. Cooking time - 35 minutes.

• milk - two glasses;
• flour - one glass;

Butter Sugar

sugar - two tablespoons;

salt - on the tip of a teaspoon;

vegetable oil - one tablespoon;

butter - 20 grams;

two eggs.

Butter can be added to the dough or used in a more interesting way: prick it on the tip of a knife and grease each pancake after you remove it from the frying pan and place it on a plate.

Sweet fluffy pancakes will please everyone, especially kids. To prepare them, you will need half an hour of free time.

Refined oil Baking powder

a pinch of salt and the same amount of baking powder for the dough;

3 tbsp. l. Sahara;

1.5 cups flour;

2 tbsp. l. refined sunflower oil;

• To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the frying pan.

If you've made the dough but don't have time to fry it all at once, leave it in the refrigerator. Nothing will happen to the dough during the day; on the contrary, you will get the thinnest pancakes.

Delicate thin pancakes

We offer dough for thin pancakes with the addition of baking powder; preparation will take 30 minutes. They go well with delicate cheese filling, berries, and fruits. The pancakes turn out sweet, take this into account when choosing the filling.

• wheat flour - 2 glasses of 200 grams;
• milk - one and a half glasses;
• baking powder - 1.5 tsp;
• sugar - 4 tbsp. l;
• a pinch of salt;
• 7 tbsp. l. vegetable oil.

Openwork pancakes with milk

These are very tasty pancakes, they turn out tender and thin. They look appetizing, the surface has small holes. Pairs perfectly with any fillings.

• 1 tsp each vegetable oil and soda;
• a quarter teaspoon of salt;
• 1 tbsp. l. Sahara;

one and a half cups of flour;

2 eggs;

1 glass of milk;

2 full glasses of kefir.

Cooking instructions:

1. Pour the kefir into a saucepan and heat it up a little, making sure it is not hot.
2. Add eggs, sugar, salt, soda and mix with a whisk or mixer.
3. While stirring the dough, add flour. You need to achieve the consistency of thick sour cream.
4. Bring the milk to a boil and pour it into the dough in a thin stream, using this technique it becomes custard.
5. Add butter and the dough is ready!
6. If you have a cast iron frying pan on your household, bake pancakes on it, after greasing it with vegetable oil, regardless of whether there is oil in the dough or not.

Thin pancakes made with milk and starch

To properly prepare pancakes according to this recipe, do not add or change anything, adhere to the proportions as in the instructions. It will turn out delicious, because the pancakes literally melt in your mouth.

• three teaspoons of vegetable oil;
• salt - on the tip of the knife;
• 2 tablespoons sugar;
• four heaped tablespoons of flour;

four eggs (if small, you can use five);

500 ml warm milk;

four level tablespoons of starch;

vanillin - on the tip of the knife.

Instructions and details of preparation:

Pancakes with starch - video

The advantage of this recipe is that the dough can be prepared for future use; it keeps well in a bottle in the cold. Naturally, the dough won’t last for several days, but it will last perfectly until the next morning so you can make pancakes for breakfast. It will take 35 minutes to prepare, no more.

• vegetable oil - three teaspoons;
• salt - on the tip of the knife;
• sugar - three tablespoons;
• flour - ten tablespoons;
• two eggs;
• milk - three glasses.

Cooking instructions:

As in previous recipes, any filling will do, but even without it, with tea, these pancakes go away unnoticed.

Every housewife is looking for her ideal recipe for so-called thin-crust pancakes. The secret to lace pancakes is adding soda. So, write it down.

• vegetable oil - 0.5 cups;
• soda - 1 tsp. with top;
• salt - a quarter of a teaspoon;
• sugar - 2 tbsp. l.;
• flour - two glasses;
• egg - 4 pcs.;
• milk - 1.5 liters;

Step-by-step cooking instructions:

1. Beat eggs with sugar and salt.
2. We extinguish the tea soda with boiling water.
3. Add soda to the egg mixture and beat with a mixer.
4. Sift the flour through a sieve, add to the dough in portions, and beat.
5. We heat the milk so that its temperature is slightly above room temperature.
6. Add milk in a thin stream, stirring the dough constantly. Pour milk from the kettle - this way there will be no lumps.
7. The dough should have the consistency of fermented baked milk.
8. Add vegetable oil and mix.
9. Bake in a hot frying pan, grease it with oil for the first time. There is no need to do this for subsequent pancakes, because there is already a lot of oil in the dough.
10. The result is thin pancake “sheets” in which the filling is well wrapped. Use a little filling, it tastes better. A good option: wrap salmon or caviar inside, but for an everyday option, cabbage with an egg will do.

Yeast pancakes are easy to prepare and you can make a lot of them. We will prepare this recipe according to GOST, it will turn out delicious, just like in childhood.

Ingredients according to GOST, weight is indicated in grams, so it’s good if you have a kitchen scale:

1. Prepare the yeast: heat 150 grams of milk and dissolve the yeast in it. Leave for 10 minutes.
2. Dissolve salt and sugar in the remaining milk, gradually add it to the yeast, mix.
3. Beat the egg and add to the dough.
4. Add flour, stir constantly so that no lumps form.
5. Now you need to melt the butter and pour it into the dough. Beat everything with a mixer or whisk, the result is a smooth dough, the consistency of it is like sour cream.
6. Place in a warm place for 3 hours, but during this time you need to stir it periodically.
7. Fry the pancakes on both sides.
8. Please note that the pancakes should not be too thin, 3 mm thick.

Pancakes like velvet

We offer another recipe without soda. They turn out light with a delicate taste. An important advantage is that this is a simple recipe that does not require culinary skills.

step by step recipe with photos

You only have to try pancakes with butter once and they will most likely end up in your cookbook. Apart from butter, all other ingredients remain the same, although there may be variations here - for example, milk can be replaced with kefir or whey. To brighten the taste and aroma of pancakes, ground cinnamon is often added, however, 2-3 pinches will be enough - otherwise such an aromatic spice can spoil the taste of the dish, adding bitterness.

Ingredients

• 500 ml milk
• 2 chicken eggs
• 70 g butter
• 3-4 tbsp. l. Sahara
• 120 g wheat flour
• 2 tbsp. l. honey - for serving
• 3 pinches ground cinnamon

Preparation

1. Prepare the necessary ingredients in advance - measure out the required amount of milk and butter. The fat content of milk is not particularly important, the main thing is that the product is fresh. The amount of sugar may vary, that is, if you want to make sweet pancakes, add a little more. You can also add 1/2 tsp into the dough. vanilla sugar.

2. Take a large bowl to mix the pancake dough. Beat in a couple of fresh chicken eggs. Also add sugar. Start stirring everything with a whisk.

3. Pour fresh milk into the bowl and continue stirring with a whisk.

4. Melt the butter in a water or steam bath. You can also put a piece of butter in the microwave for a minute and a half. Pour the melted butter into a bowl with eggs and milk. Stir.

5. Start pouring wheat flour into the bowl in small portions and stir with a whisk at the same time.

6. Add ground cinnamon and stir the dough so that there are no lumps left.

7. When the pancake dough becomes completely homogeneous, you can let it brew by putting it in the refrigerator for 20 minutes.

In this article I will share with you a recipe for tender pancakes made with cream and butter. The pancakes are not very sweet and moderately dense. Ideal with chocolate paste or sour cream fillings, berries or stewed apple with cinnamon. Prepare them on a pleasant Sunday morning to enjoy a delicious breakfast with your loved ones in peace.

Holidays. It’s only 7 am, but grandma has already gotten up a long time ago. There is so much to do. And not just do everything, but do it well. But the main thing now is to feed my skinny granddaughter, who doesn’t want to eat anything. With deft movements, the grandmother breaks the eggs, adds milk and flour. Bli-i-inschiki...

In a hot frying pan, the oil cracks and the dough sizzles, which instantly sets into a golden crust. The grandmother deftly throws the pancake up, it somersaults in the air and lands exactly back on the frying pan. Another half a minute and he finds himself on top of a smooth golden stack.

Gradually, the aroma of tender pancakes fills the kitchen, penetrates the corridor, and from there seeps into the bedroom. In colorful pajamas, shaggy, I trudge into the kitchen, quietly grab a pancake, try not to scream because it is still very hot, and rush back to the bedroom with my spoils. I slowly tear off small pieces from the pancake and put them in my mouth. I feel a pleasant creamy aftertaste...

Ready to cook delicious pancakes with cream?

My recipe, although not the fastest, is not the most difficult either. A little time and effort, and we have tender, thin pancakes on our table. As a bonus at the end of the article - stewed apples with cinnamon recipe.

Ingredients for tender pancakes with butter

The ingredients for the recipe for tender pancakes are not very different from what we usually use, except maybe a couple of ingredients and their quantities.

• Flour - 2-2.5 cups
• Egg - 3 pcs.
• Cream - 200 gr.
• Milk - 200 gr.
• Boiled water - 100 gr.
• Sugar - 2-3 tablespoons
• Butter - 100 gr.
• A pinch of salt
• A few drops of sunflower oil to grease the pan before frying.

Secrets of tender creamy pancakes

Before we start kneading the dough for tender pancakes, I suggest you familiarize yourself with a few important secrets on how to bake them truly delicious.

1. It is better to separate the whites from the yolks and add them at the very end.
2. First you need to mix the liquid ingredients - milk and yolks, beaten with sugar. Only then gradually add the sifted flour, mixing the dough thoroughly each time so that there are no lumps.
3. All products should be at approximately the same temperature, except for proteins, which are best beaten chilled.
4. Butter instead of vegetable oil gives a delicate taste and golden color when frying.
5. The dough for delicate pancakes made with butter should resemble liquid sour cream in thickness, then it will spread well in the pan. Use boiled water to bring the dough to the desired consistency.
6. You should sift the flour twice, then it will be saturated with oxygen, and the pancakes will turn out tender and airy. And there will be fewer lumps.
7. Before baking pancakes, you need to grease the frying pan with oil and heat it well.

Dough for tender pancakes with butter

The dough for delicate pancakes is prepared quite quickly, especially if you use a mixer and food processor. With the specified amount of ingredients, you get about 25-30 thin, creamy pancakes.

1. Separate the whites from the yolks and put the whites in the refrigerator.

2. Grind the yolks with sugar.

3. Pour milk, cream and water into the mixture. Mix all the ingredients.

4. Add sifted flour to the dough for tender pancakes in small portions, stirring constantly.

5. Melt the butter in the microwave, let it cool and pour it into the dough.

6. Take the whites out of the refrigerator, add a pinch of salt to them and beat with a mixer into a stiff foam.

7. Gently fold the whites into the dough.

If the dough for delicate pancakes turns out to be too thick, dilute it with boiled water. If it seems too liquid, add a little flour.

8. Grease a frying pan with sunflower oil and heat it well before baking. In principle, you no longer need to lubricate it - the butter that we have already added will do everything. As a rule, pancakes instantly turn golden.

Tender pancakes should have crispy edges and a delicious, sunny center.

Stewed apple and cinnamon pancake filling

If you want to make a pancake filling but don't know what kind, try stewed apples with cinnamon. I really love this simple, tasty and healthy recipe. It always reminds me of the tender pancakes my mother made from childhood.

Ingredients for Stewed Apples with Cinnamon

• Apple - 4-5 pcs.
• Sugar - 3-4 tablespoons
• Cinnamon - 1 teaspoon
• Some water.

Stewed apples for pancakes - preparation

1. 1. Three apples on a coarse grater.
   2. Place the apple mixture in a ladle or small saucepan.
   3. We begin to simmer over low heat.
   4. After 5 minutes, add water, cinnamon and sugar.

1. Simmer the apples to the desired degree of softness over low heat, stirring occasionally.

Thin and flavorful pancakes, which are fried without oil, are ideal for small children because they are not greasy. They are also very elastic, which allows you to use any filling.

To prepare pancakes we will need: premium wheat flour, milk of any fat content (if you are preparing for a child, it is better to take milk with no more than 2.6% fat content), butter (at least 72% fat content), vanillin or vanilla sugar (if you if you prefer vanillin, then use one sachet, and if you prefer vanilla sugar, use 2 sachets of 8 grams each), eggs, granulated sugar. To knead the dough, it is best to use a stationary blender or mixer; using a whisk will slightly increase the preparation time of the dough.

In a blender, beat the eggs until they increase in volume. Then add granulated sugar and vanilla sugar to this mass and beat well for about 4 minutes at medium speed (the mass increases in volume at least twice), pour in the milk and stir briefly. After this, add the sifted flour and a pinch of salt in several small portions, stirring thoroughly after each portion to avoid the formation of lumps. Next, melt the butter in a separate bowl in the microwave or on the stove. Add it hot to the resulting pancake dough as the last ingredient and mix at first speed for about a minute. The prepared pancake mixture should have a creamy structure, resembling liquid yogurt in thickness. The finished mixture for making pancakes must be placed in the refrigerator for 1 hour (at least 30 minutes) so that the dough “rests.” Also, the finished dough can be stored in the refrigerator for 24 hours.

Taking the dough out of the refrigerator, mix it again. Heat a frying pan on the stove over medium heat. If you use a device with a non-stick coating or a special electric pancake maker, then you do not need to lubricate their surface with additional oil - just pour the dough into a dry frying pan. When using a “classic” frying pan, you need to add 1 tablespoon of olive or sunflower oil to the dough and mix again, and lightly grease the device itself with any oil. If the frying pan has a thin bottom, then fry over medium heat, when using a frying pan with a thick bottom The bottom of the fire should be strong so that the pancakes are well-fried and come off easily. After you see swollen bubbles on the unfried side, you can turn the pancake over to the other side.

Tender and thin pancakes with a creamy taste and aroma - what could be tastier for breakfast :)

INGREDIENTS

• Milk 400 Milliliters
• Eggs 3 pieces
• Sugar 2 tbsp. spoons
• Salt 2 Pinches
• Flour 8 tbsp. spoons
• Butter 75 grams

Beat eggs with salt and sugar until sugar melts.



Add half the milk and stir well.



Add flour and stir until the resulting dough is smooth.



Then pour in the remaining milk and stir the dough well again. There should be no lumps in it.



Melt the butter and pour it into the dough. The oil should not be hot. Stir well.



Bake pancakes in a well-heated frying pan. Before baking the first pancake, I advise you to grease the pan with oil.


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Thin pancakes with milk (basic recipe)

107 reviews

• 1 liter of milk (if the package contains not 1 liter, but for example 900 ml, add 100 ml of water, or as much as necessary to make a full liter)
• 4 eggs
• 17 tbsp with a good top of flour (approximately 450-500 g flour)
• 3 tbsp. refined vegetable oil (2 tbsp for the dough, 1 tbsp for frying the first pancake)
• 1.5 tbsp sugar
• 0.3 tsp salt
• 50 g butter

We use the second half of the butter (25 g) to grease the finished pancakes in step 16, but if you do not want to grease the pancakes then melt the entire portion (50 g) in this step.

We use the second half of the butter (25 g) to grease the pancakes in step 16, but if you decide not to grease the pancakes and melt the entire portion (50 g), add it to the dough now.

Pancakes with milk - recipes for thin pancakes with holes

Pancakes with milk - the recipe for classic pancakes is one of the most common. These milk pancakes from a simple recipe turn out thin with holes, light and very tasty. Many people use wheat flour, but you can also use buckwheat or oatmeal. The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much also depends on the quality of flour - it is advisable to take the highest grade and finely ground products.

Second grade flour or flour with bran will produce thicker and fluffier pancakes. Oatmeal or buckwheat flour produces the most fluffy pancakes. You can also experiment and try making pancakes with milk - a recipe made from a mixture of different types of flour. Pancakes with milk can be prepared with or without yeast.



In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time. However, by the third or fourth time, even and neat pancakes will come out.

When pouring the dough, hold the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, lift it with a spatula and turn it over to the other side.

Fry the pancakes on each side until golden brown. Pancakes are baked only in a heated frying pan greased with butter or vegetable oil. You must put a piece of butter on the finished pancake - after this the pancakes will become more elastic and tender. Pancakes are served with milk with sour cream, sugar, honey or jam.

You can also wrap any filling in pancakes:

• Meat;
• Cabbage with rice and egg;
• Cottage cheese with raisins or dried apricots;
• Smoked chicken or salmon;
• Chicken with mushrooms;
• Any sweet fillings.

Pancakes are a Russian national dish, famous for their popularity, admiration and offering in ancient Rus'. In the modern world, pancakes have not lost their popularity, with the exception of various variations. Thus, stuffed pancakes were born, lacy, with an admixture of various products and cereals (curd or buckwheat).

Of course, the most delicious pancakes with milk are made by your mother or grandmother, but thanks to numerous recipes, you can prepare the presented dish yourself. Thin pancakes with milk - the recipe is one of my favorite dishes. Moreover, they can be eaten with all kinds of fillings, or simply with sour cream or jam.



There are many options for fillings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. The list could go on for a very long time, not to mention the sweet fillings and toppings. But all these recipes are based on ordinary thin pancakes with milk. That's where we'll start today. By the way, if you don’t have milk, but have kefir, you can cook pancakes with kefir.

Pancakes with milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of cookware used. It is best to use a cast iron frying pan for baking. If you don't have one, any frying pan with a thick bottom and non-stick coating will do. The size of the pan should match the desired diameter of the pancakes.

You will also need a bowl in which to knead the dough, a ladle, a spatula, a fork or whisk, a knife and a brush for greasing the pan. Additional equipment you will need is a mixer - with its help you can easily stir the dough and break up all the lumps.

There are several ways to get rid of lumps:

1. You can mix eggs, salt, sugar, a little milk, flour and mix everything thoroughly until smooth. And only then gradually add milk, constantly stirring the dough so that it is homogeneous. And at the very end add vegetable oil;
2. You can separate some milk and add flour to it. Then mix everything thoroughly and then combine with the rest of the ingredients;
3. Or you can simply use a mixer when kneading the dough.

Preparing products consists of sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated. If yeast is used, it is diluted in a small amount of warm milk or water. You also need to melt the butter in advance. Be sure to add vegetable oil to the dough, then your pancakes will not stick to the pan.

And, in turn, you will need much less oil when you fry pancakes. Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough, this will make the pancakes have more holes and a pleasant golden color.

Thin pancakes with milk



Ingredients:

4. 2 cups premium flour;
5. 2 tablespoons vegetable oil;
6. 1 liter of milk;
7. 5 eggs;
8. 1/5 teaspoon of soda;
9. 2 tablespoons of sugar.

The total time for preparing thin pancakes, taking into account the given ingredients, takes about 40 minutes.

10. First of all, you need to beat the specified amount of eggs with sugar in a two-liter container;
11. At the next stage, the mixture is salted and flour is added into the bowl in portions;
12. Next, milk is poured into the container in parts, thoroughly mixing the ingredients, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state;
13. The bowl with the dough is left for 15 minutes, thereby allowing the gluten contained in the flour to swell;
14. A measured amount of vegetable oil is added to the finished dough, the mixture is mixed again, after which they begin to fry the pancakes in a well-heated frying pan. Bon appetit!

Pancakes with milk - recipe with yogurt



Another simple but delicious recipe for pancakes with milk. The difference between these pancakes and other recipes is the use of yogurt.

15. Milk - 0.5 cups;
16. Vegetable oil - 45 ml;
17. Salt - a quarter tsp;
18. Yogurt - 1.5 cups;
19. Flour - 2 cups;
20. Sugar - 0.5 cups;
21. Soda - 1 tsp;
22. Egg - 2 pcs.
23. Beat the eggs with sugar and salt, then pour in the yogurt;
24. Sift the flour and gradually add it along with the baking soda;
25. Beat the dough with a mixer, then pour in the milk and mix everything again;
26. Cover the container with the dough with a napkin and leave for 30 minutes;
27. After this, the dough has thickened a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream;
28. Add vegetable oil and mix everything well;
29. Bake pancakes in a frying pan heated with oil on both sides. Bon appetit!

Milk pancakes with holes



Before preparing elegant pancakes with milk, whose surface acquires a porous structure, it makes sense to understand how holes are created in them during the process of frying pancakes. It should be noted that the formation of holes in the pancakes is due to the soda slaked with vinegar added to the dough. During the frying process, the bubbles resulting from the reaction of soda and vinegar burst, leaving holes in their place.

30. Premium flour - 1.5 cups;
31. Milk - 2.5 cups;
32. Refined vegetable oil - 2 tsp;
33. Sugar - 1 tsp;
34. Salt - 0.5 tsp;
35. Egg - 2 pcs.;
36. Soda - 0.5 tsp.
37. Following the proposed recipe, you first need to heat the milk to 40 degrees in an aluminum or stainless steel pan;
38. Sugar, salt and eggs are added to the milk brought to the desired temperature and these ingredients are thoroughly beaten with a mixer until a stable foam forms;
39. Pour pre-sifted, that is, oxygen-enriched flour into the container in portions, add soda, carefully breaking up the lumps with a mixer whisk;
40. Lastly, pour the stated amount of vegetable oil into the pan and finish mixing the pancake dough;
41. To carry out the direct process of formation of bubbles in the dough, it is customary to leave it for some time. Only then can you proceed to the last stage;
42. The dough for future pancakes is spread in a thin layer on a greased frying pan heated for several minutes and fried on both sides. Bon appetit!

Classic pancakes with milk



Pancakes made with milk turn out very thin and light; you can eat them with sour cream, honey, or wrap any filling in them. The recipe uses flour, sugar, eggs, salt and milk.

43. Salt - half a teaspoon;
44. Milk - 0.5 liters;
45. Flour - 1.5 cups;
46. Vegetable oil - 15-30 ml;
47. Egg - 3 pcs.;
48. Sugar - 0.5-1 tbsp.

Cooking method:

49. Break the eggs into a deep bowl and beat with a fork;
50. Pour in half the milk;
51. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on what filling the pancakes will have. For sweet pancakes, you can add a little more sugar, and for meat and savory fillings, accordingly, there should be less sugar;
52. Sift the flour and gradually add it to the milk-egg mixture. It’s better not to pour out the flour all at once - you need to look at the consistency;
53. Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add a little more flour. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. If the dough is too thick, you can add more milk, and if the dough is too thin, add flour;
54. Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out browner and more porous;
55. Grease a heated frying pan with butter and start frying pancakes in milk. When pouring the dough, you need to hold the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly;
56. Fry the pancake until golden brown and turn over. If the pancakes tear, it means there is not enough flour. Bon appetit!

American pancakes with milk “Pancakes”

It's not just Russia that makes pancakes. In the USA, for example, they also have their own similar dish, and it is called “Pancakes”. American pancakes are somewhat reminiscent of Russian pancakes - they are just as fluffy, but they are called pancakes because they “catch up” with Russian pancakes in diameter.

So, pancakes are prepared in the USA for breakfast and served with jam, syrup or butter. Although their appearance is similar to the Russian dish, these pancakes are completely different from the pancakes familiar to the Russian people.

57. Salt - a pinch;
58. Flour - half a glass;
59. Full-fat milk (at least 4%) - 1 glass;
60. Sugar - 2 tbsp;
61. Vanillin - 1 sachet;
62. Vegetable oil - 2 tbsp;
63. Baking powder - 2 tsp.
64. To begin with, you should separate the whites of the eggs from the yolks;
65. Then add salt and milk to the yolks, mix everything thoroughly;
66. In a separate bowl, carefully stir the flour and baking powder. Now you can mix this bulk mixture into the mixture with the yolks and milk;
67. Use a mixer and mix the egg whites and sugar. Using a mixer, you should get a dense foam - this way, the pancakes will be tastier and fluffier;
68. Add the protein mixture to the mixture and mix everything thoroughly and gently with a regular whisk;
69. At the final stage, add vegetable oil;
70. After completing the dough preparation, you can begin the most interesting process - baking. Pancakes are baked in the same way as pancakes, only a little longer;
71. Use a Teflon-coated frying pan and pour some dough onto a well-heated surface. Do not think that pancakes require a lot of dough to prepare - here it is enough to adhere to the principle of preparing ordinary Russian pancakes. Turn pancakes as they cook;
72. Serve hot dry if you prefer a combination of jam or syrup. If you just want to enjoy the pancakes, you can immediately grease them with butter. Bon appetit!

Custard pancakes with milk



This is the best pancake recipe! The custard pancakes turn out tender, and working with the dough and frying is a pleasure! They don't tear, turn over easily and fry quickly. The recipe is almost no different from regular pancakes with milk, the only difference is that boiling water is poured in at the end. The dough turns out smooth, just silky. Fry like regular pancakes in a frying pan.

73. Vegetable oil - 1 tbsp;
74. Wheat flour - 1 cup;
75. Vanillin - 1 pinch;
76. Salt - 1 pinch;
77. Milk - 1 glass;
78. Boiling water - 1 glass;
79. Sugar - 2 or 3 tbsp.
80. Prepare ingredients for pancakes. Measure out a glass of water and put the kettle to boil;
81. Whisk the eggs with milk, salt, sugar and vanilla;
82. Add flour, add vegetable oil. Stir everything with a whisk until the dough becomes homogeneous;
83. The dough is ready for brewing. Make sure there are no flour lumps;
84. Pour a glass of boiling water into the dough and quickly stir it with a whisk. Leave for 10-15 minutes;
85. Heat a non-stick frying pan. Before the first pancake, you can grease it with a piece of unsalted lard. Pour the batter into a ladle and fry the pancake until golden brown;
86. Pry up the edge with a fork and turn the pancake over with your hands. Fry it on the other side;
87. Custard pancakes are ready. Bon appetit!

Video “The recipe for pancakes with milk is simple and tasty - thin with holes”

Pancakes with milk



Prepare delicious pancakes with milk for your family for breakfast or as a dessert for tea.



How to cook pancakes with milk:



Pour in milk and mix thoroughly. Add sugar and salt. Beat everything again.



Gradually add flour to the mixture until it resembles liquid sour cream.
Pour in vegetable oil and stir.



Grease the frying pan with vegetable oil using a silicone brush. Pour in a ladle of pancake batter in a thin layer, spreading it over the pan, turning the pan in a circle.



Bake pancakes on both sides.



Stack the pancakes, brushing each pancake with a piece of butter.



Delicious pancakes with milk can be served. Bon appetit!



Pancakes made with milk are delicious, a simple recipe and a lot of fun))))

there are no words))