Cooking ordinary pancakes in milk. Thin pancakes: recipes

Well, who among us does not like to eat delicious thin openwork pancakes? I have not met such people! Because they are loved by everyone from young to old. Hot, fresh from the pan; lubricated with butter; flavored with honey, thick sour cream or jam; or th; with sweet or unsweetened flavor; or even folded into tall pies!

They are prepared everywhere, each national cuisine of the peoples of the world has its own recipes and its own characteristics of their preparation. Rich in recipes and Russian cuisine, which only they are not baked. There are many varieties, and they are all delicious and mouth-watering!

They are baked both on weekdays and on holidays. Take at least - seeing off the Russian winter, for a whole week we delight our loved ones with these delicious flour products that look like a small Sun. It is not for nothing that they say: “Without a pancake, not Maslen, without a pie, not a birthday boy!”

However, not everyone succeeds in baking them thin, with holes. In order for these to turn out, you must have certain skills and abilities, as well as follow certain rules. Otherwise, not only the first one, but all the others can turn out lumpy! I know many who know how to perfectly cook various goodies, but they can’t make friends with these wonderful “suns”, they don’t get them, and that’s it!

Therefore, today I propose to consider such an important topic as their preparation. Consider how this was done and is being done, in the most Russian traditions. And there will be a lot of recipes and different options.

Thin flour products can be baked from simple unleavened dough, or from custard, or as it often sounds in “boiling water” recipes, which are essentially the same.

Unleavened dough for baking is the simplest. You don’t have to insist on it for a long time, start it on milk or water (or mix one and the other), wait 20-30 minutes for it to disperse, and you can fry. Or you can just dilute condensed milk in warm water, and cook on it.

Today we will look at different options, and the first of them will be with the addition of butter.

We will need:

• flour - 2 cups
• milk - 3 cups
• eggs - 5 pcs
• butter - 50 gr
• sugar - 1 tbsp. the spoon
• salt - 1 teaspoon (without top)

Cooking:

1. Separate the yolks from the whites. Beat the yolks with a fork, salt, add milk, sugar and melted butter.

2. Sift the flour and gradually pour part of the resulting egg mixture into it in a thin stream, constantly stirring first with a spoon and then with a whisk until the lumps disappear.

3. Then pour out all the remaining liquid component and mix thoroughly with a whisk.

4. Add egg whites slightly beaten in a separate bowl and mix again. Let stand for 20-30 minutes, so that the flour disperses, and the mixture becomes homogeneous.

5. After that, bake on a frying pan greased with vegetable oil and well-heated on both sides. For lubrication, you can use a silicone brush.

6. Fold in a pile, lubricating with oil if desired.

What to do if for some reason the dough turned out to be thick or too liquid.

If the dough turned out to be very thick, then add a little milk or boiled water to it. If, on the contrary, it turned out to be watery, then pour 1/3 of the dough into another bowl and add a little flour. Mix thoroughly until lumps disappear and then combine with the remaining dough.

Do not pour flour into the already prepared dough, when mixed, lumps form, which will be difficult to get rid of!

Thin openwork pancakes from dough with milk and eggs - a simple and delicious recipe

Small openwork "suns" on ghee or butter are of course more tasty, but their nutritional value is higher. Therefore, often housewives cook dough in vegetable oil.

And here is one of such simple, but no less delicious recipes.

We will need:

• flour - 1.5 cups
• milk - 500 ml
• eggs - 3 pcs
• sugar - 0.5 tbsp. spoons
• vegetable oil - 2-3 tbsp. spoons
• salt - 0.5 tsp

Cooking:

1. Eggs can also be divided into yolks and proteins, as in the first recipe. But you can beat them right away. Which we will do. It's best to take them out of the fridge ahead of time. Break them into a bowl and shake lightly with a fork or whisk. Then add salt and sugar, and continue to work merrily.

Beat the mixture preferably until such a state when the grains of sugar are completely dissolved. At the same time, a small layer of foam forms on the surface. These are future "holes".

To make the products “perforated”, soda is added to the dough, or eggs are beaten well until foamy.

2. Then pour in half of the milk and continue churning until a homogeneous mass is obtained. It is desirable that it also be slightly warm, or in extreme cases it should be at room temperature. To do this, it can be taken out of the refrigerator in advance, or slightly warmed in the microwave.

3. Sift the flour into a separate bowl and gradually pour the liquid mixture into it. At the same time, immediately stir the mixture until the lumps disappear.

To make this easier, do not pour in all the liquid at once, do it gradually.

4. Add remaining milk and mix thoroughly. After the dough becomes homogeneous, pour in the oil and stir again, until it is completely dispersed and there are no oil circles left on the surface.

5. Let the dough stand for a while and bake beautiful ruddy pancakes.

To keep them thin, brush a hot skillet with oil each time. It is best to use a silicone brush for this, or the old-fashioned way with half a peeled potato. And do not forget that the fire needs a large enough one. In this case, they will definitely turn out with holes.

If the products are torn when turned over, then you need to add a little flour. You can do this in the same way as described in the first recipe.

If the products turn out to be plump, then add a little liquid to the dough, and quickly turn the pan while pouring the dough into it. Since the pan is very hot, the dough will stick quite quickly, and if you hesitate, they will not turn out very thin.

How to cook delicious pancakes from dough with milk and water (or condensed milk)

We prepared the two previous recipes by adding butter to the dough. However, it may not be added. And be limited only to greasing the pan. Such products are called "early" or "fast-thinking".

Also, this recipe is also different in that we will also use water as part of the dough. And if there is no ordinary milk, then you can simply dilute condensed milk in warm water to your liking, and use this mixture. In this case, sugar can be omitted.

We will need:

• flour - 500 gr
• milk - 2 cups
• water - 1 glass
• egg - 3 pcs
• sugar - 1 tbsp. the spoon
• salt - 0.5 tsp
• soda - 0.5 tsp
• citric acid - a pinch

Cooking:

Pancakes according to this recipe can be cooked both in milk alone, and only in water. And maybe on that. and on the other. When I cook them this way, I usually add 2 cups of milk and 1 cup of water.

1. Break the eggs into a bowl and shake them with a fork or whisk, then mix with barely warm milk and water. Add sugar, salt and soda. Shake the mixture well and let it stand for 2-3 minutes so that the soda reacts with the components.

2. Sift flour, be sure to do this in order to saturate it with oxygen. Pour in enough liquid component to make it convenient to knead the dough without lumps. When done, pour in the remaining liquid mixture.

3. Dilute citric acid in one or two tablespoons of warm water, pour into the mixture and mix. The finished dough should turn out like liquid sour cream.

4. Now you need to leave it for 20 minutes on the kitchen table. During this time, all the small flour lumps will finally disperse, the mixture will become more elastic and even. And also acid and soda will react with all the components and a lot of bubbles will appear on the surface.

5. Pour the mixture into a well-heated frying pan, lubricating it with vegetable oil before each new batch. Bake on both sides until golden brown.

According to this recipe, it is good to cook when you want to make products with meat, fish or meat, which are pre-fried in a pan already in oil.

Although, of course, they will be delicious with sour cream, and with honey, and with any jam!

Video and how to cook custard thin pancakes in milk and boiling water

When you brew flour in boiling water, the finished products always turn out to be quite thin and always with holes. What our hostesses love so much.

To make it clearer how to do this, and so that you do not get bored from reading, I suggest watching the video. It was filmed specifically for our site.

Ready ruddy sweets can be served with sour cream, butter and honey. And you can wrap various fillings in them. In all cases, they will be tasty and appetizing.

Openwork pancakes from batter with sour milk

If you do not want to fiddle with the dough for a long time, breaking lumps, then you can cook it in a plastic bottle. And if you have imagination at the same time, then you can bake such beautiful and openwork lace.

The form can be exactly what you want to get, or whatever you get.

We will need:

• flour - 10 tbsp. spoons
• sour milk - 600 ml
• egg - 2 pcs
• sugar - 1 - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• salt - 0.5 tsp

Sour milk is the product that has stood in the refrigerator longer than it should and is sour. This recipe can also be used fresh.

Cooking:

1. Insert a funnel into a clean 1.5 liter mineral water bottle and pour in the pre-sifted flour. It is necessary to sift it in order to saturate it with oxygen.

2. Add salt and sugar, close the lid and shake the bottle well to mix the dry ingredients. We get something resembling a hand shaker.

3. In a bowl, beat the eggs with a fork and also pour them into the bottle through the funnel.

4. Also pour in butter and sour milk, and close the bottle again with a cap. Shake it until the dough is smooth and without lumps. It should be fairly liquid. But don't let that worry you, everything will work out.

5. Warm the pan well and grease it with oil.

6. Pour the dough into the pan in the right portions, while rotating it from side to side or in a circle so that it spreads in a thin, even layer, and the finished products turn out to be thin and tasty.

And you can use this technique - pouring the dough out of the bottle, you can create various shapes. This is how beautiful openwork "lace" is obtained. In the next recipe there will be a video on this topic, and you can see everything for yourself.

7. After frying, turn the product over and fry on the other side.

Serve with butter, sour cream and honey.

Video on how to cook lacy pancakes with milk and water

Openwork or as they are also called lace pancakes can be prepared by kneading the dough in the usual way. And then pouring in small portions into a small bottle with a dispenser, pour the dough into the pan in the form of various patterns.

The dough, by the way, can be kneaded in any way from the options presented today. The only thing to do is to dilute it a little thinner than usual.

You can come up with your own shapes and patterns, or you can borrow from the video. You can entrust this preparation to children, as a rule, they are delighted with the very process of baking them and eating them.

And if you want to surprise your loved ones, then prepare such a miracle for breakfast. Everyone will be delighted with the performance and presentation.

Pancakes with milk and starch without flour - a simple step by step recipe

If you count calories when cooking, then most likely this recipe will appeal to you. After all, you can cook your favorite dish on it without flour at all.

And as a substitute, you can use starch.

We will need:

• starch - 1 cup
• milk - 1 glass
• egg - 4 pcs
• vegetable oil - 2 tbsp. spoons
• salt - a pinch

For serving, you can serve traditional sour cream. And it will be very tasty for such a tandem to put any fresh berries on the table.

Cooking:

1. Starch, salt, milk, eggs and vegetable oil are thoroughly mixed until smooth without lumps. For better mixing, you can use either a whisk or a mixer.

Let the dough stand for 15 minutes so that the products “make friends” with each other.

2. Bake products in a hot pan, which is no longer necessary to lubricate with oil. Unless to lubricate the surface for the very first, so that it does not stick.

3. Put any berries or other dessert filling into the finished products and roll up. Or serve just like that and eat with what you like.

Heat in the oven or microwave and serve hot, drizzled with honey or melted butter.

Lush perfect pancakes with holes made from yeast dough

Someone thinks that everything related to yeast is prepared for a long time, and the process itself is very difficult. In fact, kneading yeast dough can be done very quickly and easily. It just persists for a long time. But after all, this does not take time, they set the dough to rise, and you yourself go about your business.

But products from it are more airy, lush and tasty. And I know many housewives who cook them only with yeast.

When reviewing recipes, pay attention to which yeast is used. Almost all of my recipes are old, inherited from my grandmothers and from my mother, and they use fresh live yeast. Then there were no dry ones.

However, dry yeast can also be used in all recipes. To do this, read on the packaging with them how much flour they are designed for. And then see how much flour you use. So if you need 11 grams of dry yeast (package) per kilogram of flour, and you use only 500 grams, then add half a package. And nothing terrible will happen if you make a mistake by 0.5 - 1 gram.

According to this recipe, we will prepare the dough on the dough. We will use not only milk, but also water.

We will need:

• flour - 0.5 kg
• milk - 2.5 cups
• water - 1 glass
• fresh yeast - 20 gr
• egg - 1 pc
• butter - 2 tbsp. spoons
• sugar - 0.5 - 1 tbsp. the spoon
• salt - an incomplete teaspoon

Cooking:

1. Dilute the yeast in warm water, add half the sifted flour. Stir until smooth and put in a warm place for 1 hour so that the dough comes up.

2. Grind the egg yolk with salt and sugar. After the allotted time, add the mixture to the dough. Also add melted butter or ghee, or it can be replaced with vegetable oil. To stir thoroughly.

3. Gradually add the remaining flour, stirring constantly. During this, no lumps should form. If they appear, stir them thoroughly until smooth.

4. Dilute the resulting dough with slightly warm milk until the density of sour cream and mix again. Cover with a towel and put in a warm place.

5. When it comes up, stir to settle. Then put it back in a warm place. Repeat the procedure 2-3 times.

6. Enter the protein and mix. Wait until the dough rises again, after which, without stirring, bake the products in a hot, oiled frying pan. To make the pancakes beautiful and with holes, each time you need to grease the pan with a small amount of vegetable oil.

To do this, you can use a brush or grease the old-fashioned way with half a peeled potato.

Eat hot with sour cream, honey or butter.

Thick pancakes with dry yeast and a liter of milk

This recipe does not require any pre-cooking. We will infuse the dough immediately when kneading all the components. If you want it to be more fluffy and rich, use ghee or butter.

Although you can cook with vegetable oil. It will be delicious too.

We will need:

• flour - 500 gr
• milk - 1 liter
• egg - 2 pcs
• dry yeast - 10 - 11 gr
• melted butter - 2 tbsp. spoons (or creamy or vegetable)
• sugar - 1 tbsp. the spoon
• salt - 1 teaspoon

Cooking:

1. Dilute yeast in a small amount of warm milk, add salt and sugar. When you mix the yeast, then read on the bag how much flour they are designed for. Different varieties go for different amounts.

Then pour in the remaining warm milk and mix thoroughly.

2. Gradually add the sifted flour, while also gradually knead the mass until smooth. Add eggs and mix again.

3. Add melted butter, knead the dough.

4. Cover the dough with a napkin and put in a warm place for 1 - 1.5 hours. As it rises, stir it several times (up to about 3 times) to help it settle. If the yeast is fresh, then the dough can rise very quickly and run away. Therefore, it is necessary to keep an eye on him more often.

5. When the dough comes up for the last time, without lowering it, bake pancakes, frying them on both sides until golden brown.

Stack them one by one to keep them warm. Serve with butter or honey.

Garnish with fresh or frozen berries.

Grandma's homemade milk and water dough recipe for fluffy pancakes

My grandmother baked amazingly delicious pancakes. She made them insanely delicious from any test. Basically, of course, she cooked them in haste according to the simplest recipes. But for the holiday, sometimes I could bake such wonderful little “suns” on millet porridge.

I have the recipe and am sharing it with you.

We will need:

• millet groats - 1 cup
• wheat flour - 5 cups
• milk - 2 cups
• water - 2 and another 2/3 cups
• eggs - 6 pcs
• sugar - 6 tbsp. spoons
• salt - 2 teaspoons
• fresh yeast - 60 gr
• honey, sour cream or butter - when served at will and taste

Cooking:

From this amount of ingredients, delicious treats can be baked for the arrival of guests, for example, for a celebration. If you cook them only for your family, you can proportionally reduce the amount of ingredients by half.

1. Rinse millet first in cold, then in hot water. Then cook a crumbly viscous porridge.

2. Dilute the yeast with a glass of warm milk and add a little flour and sugar. Let stand for a while so that the dough becomes “alive”. We use fresh yeast.

If you use dry yeast, then read on the package how much flour it is designed for, and calculate how much you will need for your quantity.

3. Cool the finished porridge a little, pour the remaining milk with salt and sugar, eggs and dough into it. Knead the dough, thoroughly mixing all the contents.

4. Put in a warm place for 3-4 hours.

When it suits, bake the products in a frying pan greased with oil or fat. It is no longer necessary to mix the dough.

5. Serve the way you like best - with honey, sour cream or butter.

In the old days, they were baked not only on millet porridge, but also used for this purpose oatmeal, millet and buckwheat flour.

Openwork thin pancakes in hot milk without adding eggs (from buckwheat flour)

I have already said that our flour products can be baked not only on wheat flour. So in the old days buckwheat was very common. Even the store sold special flour.

Now this, most likely, cannot be bought, but by grinding buckwheat groats on a coffee grinder, you can easily get the desired grinding.

We will need:

• buckwheat flour - 4 cups
• milk - 4.5 cups
• fresh yeast - 40 gr
• salt - 0.5 tsp

Cooking:

1. Pour buckwheat flour with 2.5 cups of warm milk, add yeast diluted in a small amount of warm water. Stir and put for 5 - 7 hours in a warm place.

2. After 3-4 hours, pour hot milk into this dough, add salt. Mix and put in a warm place to approach.

3. After the allotted time, bake the products on a greased frying pan on both sides.

Such pancakes can also be baked by adding half buckwheat flour and half wheat flour. But in this case, it will be necessary to add eggs to the dough.

Serve them also delicious with sour cream and honey. And they acquire a special taste if they are washed down with cream, or any other dairy product.

Delicious apple pancakes with milk and yeast

This recipe is interesting because the dough contains applesauce. Due to its presence, products get a new taste. Also, for splendor, instead of butter, we will add a little cream. If you want to get a fresher dough, then add not cream, but water.

It should be slightly warm.

We will need:

• flour - 500 gr
• egg - 3 pcs
• yeast - 35-40 gr
• milk - 1 glass
• cream as needed
• apples - 3 pcs (sweet and sour)

Cooking:

1. Prepare the dough. To do this, dilute the yeast in a small amount of warm milk. Pour half the flour, mix and put in a warm place so that the dough rises.

2. Bake apples in the oven.

Then remove the skin, and rub the pulp through a sieve into a puree. Or you can punch it with a blender.

3. When the dough comes up, add applesauce, the remaining flour and eggs to it. Mix thoroughly until dough is homogeneous.

4. Gradually add the cream so that the dough turns out like sour cream. Mix and let rise again.

5. Bake the product in a frying pan greased with oil. You can cook both products in the usual size, and bake small pancakes.

Eat with pleasure. Serve with sour cream or honey.

How to make pancake dough with milk

Of course, one of the basic rules is the correct preparation of the dough. Experienced housewives know how to cook it by eye. For those who are just learning, the exact amount of ingredients proposed in the recipe should be observed.

The dough is simple unleavened, cooked with milk, or water, or both together, and sometimes yeast dough, to which either fresh or dry yeast is added.

1. In order for the products to turn out thin, the dough must be sufficiently liquid. From a thick dough, thin products will not work. However, if it turns out to be too liquid, it can simply tear like paper. In addition, you can pour it into the pan, but it is unlikely to turn it over.

The dough should turn out in consistency, like liquid sour cream, or like thick heavy cream.

2. For better saturation of the flour with oxygen, it must be sifted through a sieve twice.

3. You can cook unleavened dough either with milk or cream. And also on whey, sour cream and

4. It is considered correct when the liquid component is gradually poured into the sifted flour, and not vice versa. This allows you to rid the dough of lumps, which not only spoil the appearance, but also have a negative impact on the taste.

5. There should be no lumps in the dough. To do this, first mix all the liquid components, including milk or water, add eggs. You can immediately add salt and sugar. Mix everything, and then slowly pour into the flour, stirring constantly. At the very end, when we have already obtained the desired consistency, add vegetable oil.

You can first mix the flour with sugar and salt, beat in the egg and mix everything with a fork. Then slowly start adding the liquid component and mix until smooth. Thus, pour in the right amount. After the dough is brought to the state of liquid sour cream without lumps, pour in the oil and mix thoroughly so that no oil circles remain on the surface.

And if you want the pancakes to turn out with holes, then you can first beat the eggs with sugar into the foam. And only then put them into flour. The soda added to the dough also helps to achieve holes. So, either add soda or beat the eggs well.

6. They can be baked without adding butter to the dough. In this case, before each new pouring it into the pan, it will need to be thoroughly lubricated with oil or fat.

Probably everyone remembers such a picture when a piece of peeled potato clings to a fork, which is dipped in oil, and then a frying pan is smeared with it.

Now everyone probably has silicone brushes that have successfully replaced potatoes in this field.

If oil is added to the dough, then you can not add it at all when frying. Although it must be said that when greasing the pan before each new pouring of the dough, they become more openwork, and most importantly, with a large number of holes, which are especially appreciated in pancakes.

7. If you have melted butter, then it is best to add it to the dough. Previously, my grandmother always had a jar of melted roduct, and she added it everywhere. Now that butter is freely sold, the use of ghee has become much less common. And apparently in vain, with its addition, everything became much tastier.

So, for example, when adding it to the dough, pancakes are not only tastier, but also more beautiful. They acquire a beautiful sunny color and a large number of those same holes appear on them, the appearance of which not everyone can achieve. By the way, it's a SECRET! Take note of it!

8. For good mixing, you can use a whisk or mixer. Although the mixer in this case, I try not to use.

9. In order for the dough to infuse, let it stand for at least half an hour. During this time, all the ingredients will disperse well and the dough will become sticky and elastic. And flour products will be well baked.

My grandmother and mother, and of course I, following them, often knead the dough in the evening. We put it in the refrigerator, and fry for breakfast. The dish is high-calorie, and therefore it's time to cook it for breakfast. And it happens that you eat them in the evening, and then you can’t even fall asleep. And then they are deposited on all barrels and where they are not needed!

In the morning, be sure to check the dough, if it thickens more than necessary, add a little boiled water or milk.

10. Each time, before you pour a new batch of dough into the pan, it must be mixed. This must be done so that the flour does not settle at the bottom.

How to make pancake dough using yeast

The dough can also be prepared with yeast, and there are also some secrets and features here.

If you brought such a dough, then you need to carefully monitor its "ripening". Often, dishes with it are placed in warm water so that it “ripens” well. If this does not happen, then the products will turn out to be heavy and insipid.

If the dough is already ready, and the time has not yet come to bake, then the dishes with it must be put in the refrigerator so that it does not ferment. If it is overripe, then the products will turn out sour, they will bake poorly and remain pale. Therefore, earlier in the villages they collected snow in a basin and put a bowl of dough there.

This is how much knowledge our people have accumulated in order to bake delicious pancakes. And we try to keep them and not lose them.

There are recipes from wheat flour and buckwheat in the selection, similarly they can be prepared from any. Not spared and millet porridge. And there is a recipe without the use of flour at all, where it is successfully replaced by starch.

We learned how to bake them from unleavened dough in vegetable, butter, ghee, and without oil at all. We also prepared sourdough and non-dough dough.

And also - the most important thing, we carefully dwelled on the features of preparing the dough, and learned all its secrets. After all this, we can now bake absolutely any options.

Now you can bake every day and not repeat yourself, delight your loved ones with new and delicious pancakes. Indeed, on Maslenitsa we will bake them for a whole week and treat them to all guests. And you know how many hunters there are for such a dish!

In conclusion, I would like to wish that these little Suns often lie on your table, and delight all of you not only with their wonderful appearance, but also with taste!

If you found today's article useful for yourself, please share it with your friends on social networks. That way I will know if these recipes are right for you. Or write in the comments and share your recipes.

Cook and eat with pleasure!

Bon appetit everyone!

From the many recipes for pancakes, everyone can choose according to their taste. Our family loves quick pancakes with milk. They are thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thin ones, use this recipe. Cooking time will take quite a bit, but a whole slide of the most delicate pancakes will appear on the table!

To prepare quick pancakes with milk, prepare the necessary products according to the list.

In a convenient bowl, beat the egg, add salt and sugar.

Mix well with a whisk.

Add some milk, about a glass.

Mix well, sift all the flour at once.

Mix the dough with a whisk or mixer until smooth. The dough will be quite thick.

Now add the rest of the milk.

Mix, add vegetable oil.

The dough will be soft and smooth.

Preheat the pan for baking pancakes, grease it with vegetable oil. The pan must be really hot, this is important for baking good pancakes. We bake pancakes, pouring the dough into the pan and distributing it in a thin layer. Pancakes are baked very quickly, about 30-40 seconds on each side. You can melt a little butter and grease each removed pancake. Here we have such thin and delicate pancakes.

Serve these thin quick pancakes in milk with jam, sour cream, condensed milk - whoever likes what.

Pancakes are thin, tender, very tasty!

Quick pancakes with milk just melt in your mouth, and look how beautiful they are!

Bon appetit! Prepare for health!

Hello dear!

This article comes out on the eve of Shrovetide, and what else to write about if not about pancakes) Today I have thin pancakes with milk.

A few months ago, I finally found a recipe that completely satisfied me, and the quality of the pancakes delighted me! Now these are my specialty pancakes, which I usually cook for breakfast on weekends, my husband and son adore them. They were liked by everyone whom I treated, and three times I have already been asked for the recipe.

What are these thin pancakes with milk good for?

• The most important thing - finished product quality. Pancakes are easy to make thin, the dough does not resist you, does not tear. Very nice dough texture. Gentle, not "rubber", not dry. Delicious!
• Highly easy to make dough, because Ingredients are accurately measured. This is important when you are just learning to bake pancakes and do not know what the consistency of the dough should be. It also matters when you have a lot of other things to do and little time. Then you measure flour, milk, butter without thinking, and the result is always equally good.

Ingredients for thin pancakes with milk

• 2 eggs
• 1 st. l. sugar (you get a neutral taste, if you want sweeter pancakes - put 2 or 3 tbsp.)
• 1 tsp topless salt
• 500 ml milk
• 500 ml of water (250 ml immediately added to the dough, the remaining 250 ml will boil)
• 400 g flour (it is advisable to sift the flour)
• 0.5 tsp soda
• 30 g butter

Thin pancakes with milk. Calories per 100 g: proteins - 5 g; fats - 3.9 g; carbohydrates - 23.3 g; calories - 150.7 kcal.

How to bake thin pancakes with milk

I highly recommend using real quality butter! It gives a creamy taste to pancakes, a golden hue and such a pleasant smell of melted butter.

First, prepare the liquid and dry ingredients.

Pour 500 ml of milk + 250 ml of water into one container. Sift 400 g of flour into another container.

Break 2 eggs into a bowl for pancake dough, add 1 tbsp. l. sugar, 1 tsp salt, mix well with a mixer or whisk.

Pour about half of the mixture of milk and water into the bowl, then gradually add the flour and mix so that there are no lumps.

When the dough becomes so thick that it is difficult to stir, pour in the remaining liquid and pour in the remaining flour. Mix to make a smooth homogeneous dough.

We measure out 250 ml of water, boil. While the water is boiling, we will prepare an empty mug, soda, a teaspoon and a whisk, as further actions should be quick.

Pour boiling water into a mug, immediately pour 0.5 tsp into it. soda and stir quickly.

Pour boiling water with soda into the dough and also quickly mix with a whisk.

Now let the dough rest for a few minutes. During this time, the gluten of the flour will swell and if there are still small lumps, they will dissolve.

While the dough is resting, take a frying pan and put 30 g of butter on it. Put on fire to melt the butter.

It is best to use a special pancake pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, it is very convenient to work with it. You can start two such pans at once and bake on two burners at the same time - it will be even faster.

Pour the melted butter into the dough, mix with a whisk.

We return the pan to the fire and warm it well over high heat, until smoke appears. As soon as you notice the first light smoke - it's time to bake pancakes!

Pour the dough only on a very well-heated frying pan.

The first pancake will be a test pancake: it will collect the remaining oil from the pan, it will be the fattest and not the most beautiful. You can also track how much dough you need to collect in a ladle for one pancake.

We collect the dough with a ladle. Pour into the pan, with the other hand while tilting it in different directions so that the dough is evenly distributed in a circle.

You can see how the holes on the pancakes, loved by many, appear.

When no batter remains on the surface of the pancake, turn over with a spatula.

On the other side, it bakes even faster, 15 seconds is enough.

Transfer the cooked pancake to a large plate. You can do this with a spatula, or you can simply tilt the pan over the plate and the pancake will slide off by itself.

No more greasing the pan! Pancakes will not stick.

Ready pancakes can be lubricated with a piece of butter. There are many lovers who think that it tastes better this way. But also more high-calorie So it's up to you. I don't grease.

The rest of the pancakes are smoother and neater.

So one by one, about 25 pancakes are obtained (in a pan with a diameter of 20 cm).

We eat them with jam, condensed milk, yogurt...

Our favorite weekend breakfast, when no one is in a hurry in the morning, the whole family is together and the kitchen is so crowded

I write about pancakes with special love. I think it's some kind of special food. I have heard more than once how adults, recalling happy moments of childhood, spoke about the pancakes that my mother or grandmother baked. And they grabbed them and ate almost from the pan. Very cozy, family, uniting both adults and children at the same table, a delicacy...

But successful pancakes are not only a good recipe. Skill is also indispensable. And if you are just learning to bake them, then you need to be prepared for the fact that the result will please you not immediately.

But then cooking pancakes can become a pleasant and even meditative process. At least that's how it was for me. Perhaps, at the moment, making pancakes is the most enjoyable thing for me to do in the kitchen.

I sincerely wish you to find your best pancake recipe! I wish you to find your tricks and secrets of cooking, cook with love and pleasure!!

All the best to you!

P.S. More interesting articles for you:

And before our favorites were American thick pancakes -

If you ask a foreigner what popular dishes of Russian cuisine he knows, he will certainly remember pancakes. This traditional Slavic pastry is famous all over the world, and its history goes back to ancient times. Then, as now, pancakes played a special and even mystical role. They were wealth and family well-being. They were prepared on the eve of summer, with the hope of a rich harvest, and they also saw off the summer. Nowhere in the world do they celebrate Maslenitsa like we do, with all the breadth of the Russian soul.

Initially, pancakes were cooked on a yeast dough, and then they were baked. Today, it is almost impossible to repeat this process, if only because there are no ovens in our apartments. The old recipes were replaced by new ones, modernized, but no less successful. What is the most Surely the one that enjoys unquestioned success in your family. Usually such a dough is prepared in milk, with the addition of eggs and flour - this recipe can be called traditional today. But in fact, the variety of this treat is very large. Pancakes are baked with yeast and kefir, brewed with boiling water and a variety of flours are used. Today we will tell you how to bake pancakes correctly so that they are thin, tender and certainly tasty.

A little about pancakes

If the hostess has lacy and thin pancakes, this is a sign that she is an excellent cook. But not everyone manages to master baking a fastidious dish the first time. The first pancake is lumpy for everyone, but it’s much more offensive if the second and third, and the subsequent ones turn out exactly the same. To prevent this from happening, you need to know a few tricks on how to bake pancakes, and we are happy to share these secrets with you.

To begin with, we will focus on the technique of baking pancakes, it is the same for all recipes, and then we will move on to various options for making dough. By following our simple guidelines, you can easily bring to life the most delicious pancake recipe for your family, even without such experience at all.

Briefly about the main

The main components of pancake success are a frying pan and dough. They often argue about frying pans, some argue that they must certainly be made of thin metal, because this is what the real one looks like. Others insist on using cast iron with a thick bottom. Which of them to believe? Both are right, the preparation of pancakes depends more on how hot the pan itself is and how it was used before.

Give preference to the one whose bottom is perfectly flat and does not contain scratches. Rinse it well and dry it, and then pour in a little oil or other fat and heat it well on fire. Let it cool like this. Drain the oil and feel free to take on the preparation of pancakes.

Traditionally, the pan is greased with unsalted piece of lard strung on a fork. They wipe the hot surface, and then pour the dough. This is worth repeating if you notice that the pancakes have begun to stick a little. You can also use ordinary vegetable oil, dropping a little into the pan, but it should be quite a bit, otherwise the pancakes will turn out greasy.

Test preparation

What is the best pancake recipe? It is not so important what proportions of products you will use, it is important to prepare everything properly. Regardless of the ingredients that will be used, the dough should be homogeneous and liquid. This is a guarantee that the pastries will turn out very thin and tender. In terms of density, it should resemble ryazhenka and spread quickly over the surface.

Scoop up some of the batter, lift the ladle over the bowl, and pour it back slowly. The jet must be smooth, uniform and uninterrupted. If the dough is thick, add a little water, if liquid - flour.

It is best to mix the ingredients with a mixer, it is easier to avoid lumps, but you can use a whisk or a regular fork, whichever is more convenient for you. All ingredients must be introduced slowly, vigorously whipping the mass.

Add a tablespoon of vegetable oil to the dough, then the pancakes will not stick to the pan, and it will not need to be constantly lubricated. A pinch of soda added to the dough will give the most important pancake attribute - holes.

Pancakes are often wrapped with a variety of fillings, if you plan to cook sweet pancakes, add a little more sugar.

pancake baking

Heat up a frying pan and grease with lard. Raise its canopy and pour a little dough into the center, about one pancake will take half a ladle or a little more. Tilt the pan away from you and begin to turn in a circle, making sure that the dough completely covers the surface. You need to do this quickly so that it does not "grab". Put the pan on the fire. As soon as the edges of the pancake acquire a golden color, it's time to turn it over. Slightly lift the edge, insert a spatula under it completely and turn the pancake over. Movements must be careful, this is a very delicate product, and it can be easily torn. Ready pancakes are stacked, lightly smeared with melted butter.

If your frying pan is well fried, then you can simply throw the pancake into the air and turn it over. To do this, shake the pan sharply from side to side, if the pancake slides on the surface, feel free to toss it up. It just looks complicated, but in fact everything is very easy, and this way you can bake your favorite pancakes faster.

Simple tips end here, it's time to proceed to no less important - recipes for making dough.

Classic milk pancakes

This is perhaps the most delicious pancake recipe, well, or one of the best. Pancakes are very tender, they will appeal not only to adults, but also to children. Before preparing the dough, you need to cool the milk and eggs a little. So the protein and flour will better contact, and the dough will be smooth, without lumps.

Break 4 eggs into a deep bowl, add a teaspoon of salt, 1.5 tablespoons of sugar and pour in a liter of milk. Work with the mixer a little. Continuing to beat, gradually add flour (400 g). Leave for 15 minutes to "rest". Before baking, pour in a tablespoon of vegetable oil and mix well. The dough is ready.

Custard pancakes

It happens that the milk bought the day before suddenly turns sour, or kefir remains, which no one drinks anymore. Where can you use all this miracle? Cook pancakes in boiling water. We will add a little soda - and our treat will turn out to be attractively openwork.

Take 2 cups of sour milk (kefir), beat 3 eggs into it. Add 2 tablespoons of sugar and a teaspoon of salt. Beat a little, then slowly add 2 cups of flour and mix. You will need a glass of boiling water, add a teaspoon of soda to it, mix and immediately pour the water into the dough. Add a tablespoon of vegetable oil. Work a little with a mixer, and you can start baking.

Lace pancakes (by yeast)

This recipe is just amazing. Surely your grandmother or mother cooked just such pancakes - “lace”. This recipe involves the use of only warm products. For him we will prepare

In slightly warmed milk (2 cups), add 2 tablespoons of sugar, a teaspoon of salt and a bag of dry yeast. Put in heat and wait until the yeast rises from the top of the foam. Beat eggs (4 pieces) a little in a separate spacious bowl. Add yeast mixture to them and mix well. Gradually add 400 g of flour, leave for 20-30 minutes in a warm place. Boil 2 cups of water and, stirring, pour boiling water into the mass, beat well. Add a tablespoon of vegetable oil to the dough. Now you can safely bake lace pancakes. This recipe is simple, it will take no more than 30 minutes to prepare the test.

From rye flour

Have you ever tried such a treat? Not? Then you just need to cook pancakes according to this recipe. Flour today you can buy absolutely any, and even rye and even more so. So why not add a little variety. Such a dough for pancakes in milk is prepared very quickly.

Break 2 eggs into a bowl, add 2 salt spoons of sugar, a teaspoon of salt, beat the mass a little and pour in half a liter of milk. Stirring constantly, gradually introduce a glass of sifted wheat flour and a glass of rye flour, add a whisper of soda and mix thoroughly. Then add a spoonful of vegetable oil and you can start baking. Pancakes will not be gray, despite the color of rye flour, but on the contrary, they will acquire a golden blush when fried. They will be thin and very soft. You should definitely try it.

Sweet chocolate pancakes

Sweet pancakes will delight both children and adults. This is a great breakfast and a great platform for making dessert. They can be wrapped in sweet cottage cheese with raisins and vanilla, or simply served with jam, honey or fruit. So let's get started.

Mix 2 tablespoons of cocoa with 3 tablespoons of granulated sugar, beat in 2 eggs and salt a little. Pour in a glass of milk, and then gradually add a glass of flour. Mix thoroughly, gradually add water to the dough - 1 cup, add a tablespoon of vegetable oil. You can start frying.

If you get a little creative, you can make original two-color pancakes. To do this, prepare white and dark dough. Pour dark dough into a hot frying pan with arbitrary curls in a thin stream, and fill the gaps with plain white. You will certainly like the result. There will be something to surprise guests and pamper yourself.

banana pancakes

The recipe is a little unusual for our cuisine, and this is a great reason to try it. You will get a complete dessert that does not need any additives. Interestingly, it does not require either yeast or eggs. So let's get started.

You should grind 100 g of sugar with 100 g of sour cream, then add a pinch of salt and soda. Pour 2 cups of milk into the mass, mix. Enter a little 350 g of flour and mix well, we do not need lumps. In a separate plate, mash one peeled banana into a homogeneous gruel with a fork, it must be added to the dough. Pour in a spoonful of vegetable oil and mix again. The original dough is ready.

Instead of an epilogue

As you can see, the recipes for such a capricious dish as pancakes are quite simple, and for sure there are products for them in everyone's house. They will help to realize dozens of your most daring culinary ideas, because they are often cooked with all sorts of fillings. You can prepare a wonderful treat for any holiday and please the household with delicious desserts. Not everyone can resist such diversity. Mastering the technique of baking pancakes is not at all difficult. If you stick to the elementary rules, you will certainly succeed. Good luck in your culinary endeavors.

Calories: Not specified
Time for preparing: 45 min

Tender pancakes with holes are a great dish for breakfast. Delicious thin pancakes with milk will certainly please your household. Not a single piece will be left on the plate. We bring to your attention a simple recipe with a photo step by step. I also prepared a simple one for you.



Products:

- milk - 500 ml.,
- wheat flour of the highest grade - 200 gr.,
- chicken egg - 2 pcs.,
- sugar - 2 tablespoons,
- salt - 0.5 tsp,
- sunflower oil - 2 tbsp.

Necessary information:
The cooking time takes approximately 45 minutes.

Recipe with photo step by step:

1. First, let's break the chicken eggs.
Tip: Do not forget to thoroughly beat the whites and yolks separately until smooth.




2. After pouring the warmed milk.
Tip: To knead a soft and elastic dough, slightly warm the milk on the stove.
Tip: The milk should be poured out gradually, constantly stirring from top to bottom, so that the foam is preserved.




3. Then pour out the sugar and table salt.
Tip: Stir until the sugar dissolves.
Tip: To enhance the taste and aroma, add vanilla sugar.




4. Pour finely sifted premium wheat flour.
Tip: Sifted flour saturates the dough with oxygen.
Tip: Do not add flour to liquid ingredients: we do everything in the order indicated in the recipe.






5. Add a little sunflower oil and beat with a blender mixer at a medium speed level.
Tip: The dough should be liquid without hard lumps like heavy milk cream. If the mass stands for 5 minutes, it will become softer.
Tip: You can dilute thick dough by adding water or milk, and, conversely, liquid - more flour.




6. Heat up a frying pan with oil, pour out a little dough (about the size of a ladle), spread over the entire circumference. Fry until light golden brown on both sides. Serve freshly prepared with jam, jam, sour cream, honey, condensed milk.
Tip: Pour in the oil just before frying the first pancake so that it bakes well.
Tip: Pour the dough only on a well-heated pan.
Tip: Flip the pancake when the edges begin to darken.
Tip: You can put a piece of butter on a hot pancake to make it tender.
Tip: After frying, you need to turn the pancake stack so that the first pancake is on top. It will do