How to cook pancakes. Pancakes with milk: secrets of a successful experiment

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 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 smooth.
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 get the perfect dough for pancakes with milk, the pancake milk mixture is added to a 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. As an option, wrap them beautifully or stuff them with a variety of fillings.

Thin pancakes made from sour milk are tender and especially soft, and taste reminiscent of yeast. Once you try to cook pancakes with sour milk, you will become an admirer of them for life! Let's look at the 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 portionwise until the dough is homogeneous, resembling 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. How can you replace soda to make flour products fluffy? 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 beaten chicken egg whites in it. 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. The main feature of this recipe is 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 the sifted flour into warm milk in portions and whisk until the 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

Lightly heat the sour milk over a 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 best frying pan for baking thin pancakes is 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, but is also considered a healthy dietary product.

We are sharing with you a simple recipe on how to make pancakes from cornmeal with 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 are 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 pour in the 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 sink 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 your 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, a good dish turns out only when, in addition to the ingredients 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.

Pancakes are the most versatile dish. They can be made sweet and thin - served for breakfast, or fluffy with meat or cabbage - served for lunch. We will tell you how to cook pancakes in various ways, and with any filling you like, diversifying the family menu.

What you will need:

eggs - 3 pcs;
salt - 8 g;
baking flour - 0.1 kg;
milk - 0.7 l;
granulated sugar - 45 g:
oil drain - 20 g;
The oil for frying has no flavor.

Actions:

Break the raw eggs into a deep bowl and beat them by hand using a fork or whisk.
Divide the milk into two halves. Add the first one to the eggs and mix.
Cut a piece of butter and melt it in the microwave. After that, add it to the rest of the ingredients.
Slowly pour in the sifted flour, making sure no lumps appear.
Add the remaining milk, stirring with a spoon. This is how we make pancake dough.
We treat a special frying pan for pancakes with any vegetable oil. We do this with a pastry brush. Scoop out the batter. It is necessary to take no more than half a ladle, so the pancakes will come out thinner.
Distribute it over the entire surface of the dish and fry on both sides, 1.5 minutes on each side.
Place the resulting pancakes in a stack. If desired, grease each one with butter and sprinkle with granulated sugar.

From choux pastry in boiling water

Pancakes made with choux pastry turn out very soft, thin and tender.

Grocery list:

boiling water - 200 ml;
milk - 0.5 l;
baking powder - 10 g;
vegetable oil - 90 ml;
2 tablespoons eggs;
vanilla - 4 g;
flour - 0.22 kg;
powdered sugar - 50 gr.

Action algorithm:

Combine raw chicken eggs, powdered sugar and vanilla in a deep bowl. Beat the mixture with a whisk.
Pour milk over eggs.
Before use, the flour must be processed with a sieve, and then poured into the main products along with baking powder.
It turned out to be a liquid dough.
Now pour boiling water into it and immediately stir with a spoon or whisk. The whole secret of such pancakes lies in boiling water.
The result is a mass with many bubbles, and when fried, the dish will come out delicate and very thin.
Pour vegetable oil into the dough.
All that remains is to fry the pancakes in a frying pan with a thick bottom, so there is a greater chance that they will not burn.
The resulting product can be rolled into an envelope and poured with condensed milk. Bon appetit!

With sour milk

If the milk in the refrigerator is a little too cold, don’t throw it away right away. Cook pancakes with it.

Ingredients:

first grade flour - 0.25 kg;
one egg;
sour milk - 0.5 l;
salt and sugar to taste;
non-fragrant oil - 50 ml.

Actions:

Break the eggs and separately turn them into a homogeneous yellow mass.
Pour sugar and salt into them, pour milk.
Without ceasing to stir, slowly add the sifted flour, add 25 ml of non-fragrant oil.
Mix the resulting dough with a mixer.
Place a frying pan on the fire and sprinkle oil on the bottom.
Once the pan is hot, we begin the frying process.

Thin pancakes with holes

List of ingredients:

two eggs;
lemon juice - 10 ml;
granulated sugar - 50 g;
cow's milk - 0.5 l;
vegetable oil - 80 ml;
soda - 12 gr.

Actions:

Mix raw eggs and sugar, beat by hand until white foam appears.
Pour in vegetable oil and milk, mix with a spoon.
Pass the flour through a sieve and add to the bulk of the ingredients.
Pour baking soda separately and pour lemon juice over it, this way you get slaked soda, which helps you get patterned pancakes. Add it to the dough.
Heat the frying pan high, after greasing it with oil using a brush.
Scoop out the dough with a ladle. It should fill no more than half of the ladle.
Pour into the pan and distribute evenly over the entire surface.
Fry for a minute on each side.
Thus, we have a stack of fragrant, piping hot pancakes.
Grease them with butter or cream and serve.

No added soda

Housewives usually add soda to the pancake dough. We found out that even without soda you get a tasty and fluffy treat.

You will need:

first grade flour - 260 g;
two chicken eggs;
salt - 5 g;
sugar to taste;
milk – 1/2 l.

Actions:

Process a mixture of raw eggs, sugar, milk and salt in a food processor. The same process can be done with a mixer or a regular whisk.
Pour the mixture into a deep cup and gradually add flour.
To make it more filling, you can cut off a piece of butter, soften it and add it to the pancake dough.
Heat the frying pan thoroughly and grease its bottom with vegetable oil.
Scoop out the dough and start baking thin pancakes.
It is best to serve hot items.

Diet recipe

If you are watching your weight or fasting, make delicious diet pancakes for breakfast. For them it is not at all necessary to take wheat flour.

Basic components:

oat flakes - 160 g;
water - 0.5 l;
milk - 0.5 l;
one egg;
salt;
granulated sugar - 15 gr.

Cooking secrets:

First cook the oatmeal. To do this, pour the cereal into a saucepan and fill it with a solution of water and milk.
As soon as the porridge is ready, process it with a blender so that the flakes are completely crushed into cereal.
Add sugar and salt to them and break one egg.
The result is a homogeneous dough without extra calories.
Start frying the dish in a hot frying pan.
To prevent the pancakes from burning, use olive oil.

Thick pancakes with kefir

At Maslenitsa, thick pancakes are traditionally considered the main dish. This dish takes much less time.

You will need:

salt - 5 g;
a pinch of citric acid;
kefir - 0.5 l;
soda - 4 g;
wheat flour - 300 gr;
non-fragrant oil - 50 g;
three eggs;
vanillin - 2 gr.

Action algorithm:

Pour sugar, soda, vanillin, citric acid and salt into a bowl with flour.
Remove kefir from the refrigerator and heat on the stove or in the microwave until warm. Pour it over the broken eggs and whisk.
Pour vegetable oil into the resulting mass.
Pour the mixture into the dry flour mixture, stirring constantly. Make sure there are no lumps.
Leave the dough in the kitchen for half an hour.
Heat the frying pan and spray the bottom with oil.
For thick pancakes, take a full ladle of dough. After baking, you should end up with a layer half a centimeter thick.
It is fried for three minutes on each side.

How to make with cognac

If you think pancakes are a simple and boring dish, then you are wrong. Prepare pancakes with cognac, use chocolate or fruit as a filling, and get a delicious, delicious dish.

Basic components:

sugar - 25 g;
milk - 200 ml;
salt - 4 g;
cognac - 20 g;
one egg;
flour - 230 gr;
olive oil - 40 gr.

Cooking method:

Combine the egg mass with sugar and salt. Whisk.
Gradually pour in the milk, and then add the processed and crushed flour.
Whisk the mixture all the time with a fork or whisk.
Pour cognac and olive oil. So we got pancake dough with cognac.
Now we proceed according to the standard scheme: heat the frying pan on the stove, grease its surface with oil with a brush.
We take half a ladle - you need to get thin lacy pancakes.
Fry each layer for 3 minutes.
Enjoy the pleasant aroma and tart taste of the prepared food!

With mineral water and kefir

Another option for making bubbly soft pancakes.

Product composition:

a pinch of salt;
sparkling mineral water - 0.2 l;
two eggs;
sugar - granulated - 50 g;
kefir - 0.2 l;
non-fragrant oil - 30 ml;
soda - 5 g;
first grade flour - 130 gr.

How to cook thin kefir pancakes with holes:

Add soda to kefir.
Process the flour using a sieve, discarding lumps and small debris.
Combine eggs with sugar and turn them into white foam.
Add salt and continue whisking.
Pour in kefir and soda.
Add vegetable oil and mineral water.
Add processed flour.
After each addition of a new product, thoroughly beat the entire mixture.
Place the resulting homogeneous dough in a warm place for 20 minutes.
Take a frying pan with a thick bottom and a non-stick coating, heat it, coat it with vegetable oil and begin the frying process.
If the dough is too viscous and thick, pour in a little more mineral water.

Pancakes with milk

Pancakes are a variation of American pancakes. In their shape they are more like pancakes. They are never made thin like our pancakes. But the filling can be put inside such a product. Incredibly delicious!

Main products:

two chicken eggs;
a pinch of vanillin;
milk - 0.24 l;
flour - 0.24 kg;
condensed milk for filling;
baking powder - 10 g;
granulated sugar - 60 gr.

Cooking process:

Heat the milk, but do not bring it to a boil.
Pour it into the broken chicken eggs and whisk.
Sift first grade flour and add to the main ingredients.
Add vanilla and baking powder, stirring all the time with a fork.
The batter should be thicker than for regular pancakes, approximately like sour cream.
Preheat the pancake maker. There is no need to add oil. The American version is baked in a dry frying pan.
Scoop out the dough with a tablespoon. For one pancake, you need to place 3 spoons in the center of the pancake pan.
Distribute the dough evenly over the entire surface of the pan.
Cook until bubbles appear and turn over to the other side.

You will need:

five chicken eggs;
flour - 260 gr;
milk - 1 l;
sugar - 50 g;
soda - 10 g;
salt - 12 g;
a handful of breadcrumbs;
vegetable oil - 25 g;
cheese and ham 300 grams each as a filling option.

Step-by-step instruction:

Break four eggs into a separate bowl, pour in milk, add salt, processed flour, sugar, soda and add vegetable oil. Mix.
You will get a runny batter for pancakes.
Take half a ladle and pour into a hot frying pan with a little vegetable oil.
Use all the batter to make a stack of crispy pancakes.
Cut the ham into strips, pass the hard cheese through a grater.
Take some of the filling and put it in the middle of the pancake, wrap it in a tube.
Separately, break the fifth egg into a cup.
Dip the tubes first in the beaten egg and then in breadcrumbs.
Cover the dish in the refrigerator for half an hour.
After this, treat the cold tubes again with egg and breadcrumbs.
Pour a little oil into the frying pan and fry each tube for a minute.
It turned out to be a delicious aromatic dish for lunch. Bon appetit!

Today is the first day of Maslenitsa, and therefore the topic “How to cook pancakes” is very, very relevant. Of course, we bake pancakes at other times, but during Maslenitsa week this ritual becomes something of an old Russian tradition that we support, thereby maintaining a connection with our culture. And considering that most often pancake dough is prepared with milk, my recipe is appropriate.

Bake pancakes with milk It's not difficult at all. The question is what we call pancakes. As a rule, pancakes are considered thick, fairly dense dough products. Traditionally, pancake dough was mixed with full-fat milk, sour cream, and buckwheat flour. Some recipes for making pancakes involve yeast dough technology.

All this is great, but almost irrelevant in our time. Buckwheat flour itself is very difficult to knead and is not so common. Therefore, it is not recommended to bake pancakes entirely with buckwheat flour; it is better to mix it in equal proportions with wheat flour. And the process of preparing yeast dough for pancakes lasts for several hours, instead of the possible 10-15 minutes.

And finally, I believe that using sour cream or very full-fat milk for pancakes is again possible, but not necessary! They turn out too filling, and considering that we often eat pancakes with filling, or dipped in sweet and fatty sauces, this is a very heavy and fatty food!

It seems much more acceptable to prepare pancake dough with milk, or with milk diluted with water in a ratio of 3:1, without yeast. At the same time, I call pancakes everything that turns out as the final product in a frying pan. It would be more accurate to call them pancakes, because... they are very thin, lacy, delicate, soft, easy to roll and stuff, and do not tear.

On the Internet, in cookbooks, you can find many options for preparing dough for pancakes and pancakes. Now this diversity even surprises me, but at the beginning it scared me. I thought I would have to try all these options to come up with my universal one. However, having taken a closer look at this whole “pancake business”, I realized that you only need to know the general rules for baking pancakes, without attaching much importance to the original recipe.

Here are these rules and a step-by-step recipe for making pancakes with milk with photographs (all proportions are given for 15-20 pancakes):

Products for 15-20 pancakes

2 pcs. Eggs
0.5 l Milk
1 cup flour
3 tbsp. Vegetable oil
1 tbsp. Sugar
1/2 tsp. Salt

Preparation

1 Remove the milk and eggs from the refrigerator in advance (about half an hour), they should be at room temperature at the moment you start preparing the pancakes.
2 Start simple: mix eggs with sugar and salt in a bowl. The more eggs you add to the dough, the denser and rubberier it will be. The optimal number of eggs in pancake batter is 2-3. It is better to add sugar even if the pancakes have a savory filling. Just add only 1 tablespoon of sugar in this case. This way the pancakes will be tastier, but not sweeter.
3 Pour milk into the eggs. It is better to do this in a large deep bowl. Mix everything thoroughly and beat with a whisk (or mixer).
4 Add flour SLOWLY, in small portions. It is best to sift the flour through a sieve, holding it higher above the bowl so that the flour is well saturated with oxygen. This is necessary to ensure that your pancakes or pancakes are tender and have a nice texture. Immediately stir the dough thoroughly with a whisk so that there are no lumps. Flour must be added until the dough reaches the consistency of liquid sour cream. The main thing is not to miss this moment. The dough should be such that it spreads easily over the pan without being too liquid.
5 I know about the principle “add liquid to flour, and not vice versa.” I can say that I tried to do it “the right way” and I didn’t like it! Those. Of course, the pancakes turned out and the dough was okay, but, to put it mildly, I was not delighted. If you add milk to flour, it is more difficult to stir the mixture, it is more difficult to stir lumps, and the whole process takes much longer. In general, I decided that I would do as I like, namely: add flour to the liquid. But this only applies to pancake dough!
6 Some housewives advise adding baking soda to the pancake batter or loosening it. Like, this will affect the “circularity” of the pancakes. I can't say that I noticed a difference, because... I tried baking pancakes this way and that way. That’s why I don’t include baking soda or baking powder in my recipe.
7 At the end, add vegetable oil to the dough and mix well. This is done for a very clear purpose: so that when baking the pancakes do not stick to the pan and turn over easily. If you start baking pancakes and suddenly the first or second pancake sticks to the pan and doesn’t turn over well, just add a little more vegetable oil to the remaining dough, this will help!
8 The dough is ready, now let's move on to baking. Before baking the first pancake, you need to thoroughly heat the pan. Whatever it is, cast iron or Teflon, it needs to be heated 100 percent. The best way to do this is to pour a thin layer of coarse salt into a frying pan and heat it over high heat until the salt darkens. Then, using a paper napkin, clean the pan from salt, grease it with vegetable oil (also using a napkin) and start baking.
9 Ideally, everything should turn out exactly like this: you grease a heated frying pan with vegetable oil once and then bake pancakes on a dry pan. The fact that the dough already contains oil will prevent them from sticking to the pan.
10 Pancakes should be baked over medium, even low heat. Remember: pancakes are not fried, but baked!
11 Using a ladle, pour some of the dough into the pan, holding it so that the dough spreads evenly around the circle. This must be done quickly, as the dough sets instantly. Bake the first side for 2-3 minutes.
12 Pry it with a wooden spatula and turn it over to the other side. Bake for another 3 minutes.
13 Place the pancakes on a plate and grease with butter. I usually also cover them with a lid on top. This is done so that the edges of the pancakes become soft. Plus, they will stay warm longer this way.

Well, that seems to be all. I wish you a delicious Maslenitsa! And I will be glad to know your secrets of making pancakes, after all, every housewife has her own wisdom. Write in the comments and share your knowledge!

Pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than those made with kefir, and in addition, they are incredibly tasty!

It’s not at all difficult to bake pancakes with milk; there shouldn’t be any difficulties. There are quite a few test options, in this article I will offer you the best of them.

To prepare dough for pancakes with milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the frying pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If the pancakes are planned with or without a sweet filling, you can optionally add it to the dough vanillin on the tip of a knife.

There should not be too much sugar in the dough, otherwise the pancakes will simply burn in the pan!

Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a frying pan; this requires some experience and skill.

We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% of success!

And it doesn’t have to be cast iron the old fashioned way. Modern versions of pancake pans with non-stick coating are no worse. The main thing is that the frying pan has a flat, thick bottom and heats up evenly over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the batter for baking pancakes with milk into the center of the frying pan, allowing it to spread evenly over the entire plane of its surface.

The process of baking pancakes is not a quick process, so be patient. There are housewives who bake in two pans at the same time, but in this case things will go faster. But here you need experience, you absolutely cannot be distracted and move away from the stove.

In order for the dough to turn out without lumps, the flour must be sifted when adding it to the dough. When mixing pancake dough with milk, feel free to use a mixer to thoroughly combine the dough ingredients.

The pancake dough should sit in a warm place for 30-40 minutes before baking; this is a necessary condition for the success of the pancake event. Only choux pastry does not require any proofing time.

Classic recipe for pancakes with milk

As a rule, with the classic execution, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is heated a little, and cold eggs are beaten with salt until foamy.

There are several ways to knead dough with the same set of ingredients. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.

In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are beaten together with milk, sugar, butter, salt and flour. Each option is possible as a method, the main thing is the absence of lumps in the dough.

And in each version, the pancakes have a slightly different appearance, but they always turn out delicious.

You will need:

500 ml milk
3 pcs. selected egg
250 g flour
1 tbsp. l. vegetable oil
1 tbsp. l. granulated sugar
1 pc. salt
mixer

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and mix

With the mixer running, add flour and mix until smooth.

Add vegetable oil so that the pancakes do not burn while baking.

Apply a thin layer of oil to the frying pan with a brush and heat it well over the fire.

Using a ladle, pour the dough into the middle of the pan, stretching the dough in a circular motion over the entire surface, bake over medium heat

After the pancake is browned on one side, turn it over with a spatula

We stack pancakes and treat our friends and family!

Bon appetit!

Thin pancakes recipe with holes

Sometimes you really want thin pancakes with milk with lots of holes, like woven lace! Nothing could be simpler.

This recipe contains sour cream and kefir along with milk. The latter add softness and tenderness to the pancakes.

And baking powder is responsible for the many holes. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!

You will need:

400 ml milk
3 pcs. selected egg
2 tbsp. flour
100 ml kefir
1 tbsp. l. sour cream
2 tbsp. l. granulated sugar
1 tsp. baking powder for the dough
3 tbsp. l. vegetable oil for dough
vanillin on the tip of a knife
salt to taste

Cooking method:

Beat eggs with sugar and salt using a whisk (or mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
Sift flour and baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough sit for a while, then stir vigorously, repeat if necessary.
Pour in vegetable oil and a little vanillin for taste and aroma.
Let the dough sit for 30 minutes, it's ready - it's time to bake pancakes. The dough should have the consistency of very liquid sour cream, and it should “stretch” from the ladle.
Grease the frying pan with vegetable oil with a brush and heat it well. Pour the dough into a ladle and spread it evenly over the surface to the edges. Cook over heat until pink on one side and turn over to the other.
You will get thin pancakes with a hole, lay them out in a stack while baking, cover with a towel and let sit.

Bon appetit!

Lacy pancakes with milk and boiling water

What lacy and unusual milk pancakes can you bake using this recipe! Tender and incredibly tasty, they just melt in your mouth! The recipe is simple and it’s up to you to bring it to life!

The pan for pancakes should be well heated and during the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.

The frying pan must be thinly greased before each pancake without removing it from the heat. This can be done using a foam sponge or silicone brush. Some housewives grease the frying pan with a piece of lard and vegetable oil. If the pan is not greased at all, then the pancakes may stick, will have a different appearance, and the taste will also change.

You will need:

500 ml milk 2.5-3% fat
3 pcs. selected chicken egg
280 g wheat flour
2 tbsp. l. granulated sugar
1 tsp. salt
150-200 ml boiling water
3 tbsp. l. vegetable oil

Cooking method:

Beat eggs with salt and sugar

Add 250 g milk

Sift the flour, adding the entire amount gradually in parts

We get a dough thicker than pancakes

This is done to prevent lumps from forming.

Now add the remaining milk and knead the dough.

Add vegetable oil, mix

Add boiling water to the dough, while stirring the mixture vigorously

The dough will become liquid, more elastic, and the pancakes will be lacy

Heat the frying pan well and grease it with a thin layer of vegetable oil.

We take a small amount of dough into a ladle, begin to pour it into the frying pan approximately in the middle, holding the frying pan by the handle, while at the same time making a smooth circular movement with our hand, distributing the dough over the entire surface

Carefully turn the pancake over in the pan, lifting it with a wooden spatula

We spread each pancake on one side with butter as soon as we remove it from the pan

Whether or not to grease the pancakes with butter at the end is, of course, your choice. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the frying pan before each pancake, and the third time we apply the oil while the pancake is warm. Counting calories!

Bon appetit!

Recipe for traditional custard pancakes

Custard pancakes made with milk are very tender, surprisingly soft and have an even texture. Excellent for a variety of fillings, they have a neutral taste in terms of salt and sugar.

You will need:

600 ml milk
2 pcs. egg
300 g flour
100 g boiling water
30 g butter
4 tbsp. l. vegetable oil
1/2 tsp. salt
2 tbsp. l. granulated sugar

Cooking method:

Whisk eggs, sugar and salt

Sift all the flour into the egg mixture

Mix until we get a lumpy and very thick dough.

Add a glass of milk and whisk to form a creamy dough.

This method eliminates the presence of lumps in the dough.

Place the frying pan over medium heat to warm up thoroughly.

Meanwhile, add boiling water to the mixture and quickly mix the dough with a whisk, brewing it

Add vegetable oil, mix

The dough has a liquid consistency

Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom

Turn the pancake over to the other side from one edge with your hands or a spatula

We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture

Grease each pancake with butter

Stack the pancakes! Let's help ourselves!

Bon appetit!

Thin milk pancakes recipe with holes with boiling water

The recipe for custard pancakes is an excellent option for beautiful pancakes on weekdays and on holidays. And the secret of many holes is adding soda or baking powder.

They turn out thin, tender and very tasty! It’s not difficult to prepare them; any housewife can do it. If you like such wonderful pancakes, then this recipe is for you!

You will need:

250 g flour
200 g milk
2 pcs. egg
1 tsp. baking soda
100 ml boiling water
1 tbsp. l. sugar
3 tbsp. l. olive oil
1 pc. salt

Cooking method:

Mix eggs, salt and sugar with a mixer until light foam
Add a glass of milk to the resulting mixture and soda, slaked with boiling water in a spoon, mix
Next, pour flour into the mixture through a sieve, mix
Pour in boiling water and beat the dough intensively until all the lumps dissolve.
Add olive oil and let the dough rest for 10 minutes
In the meantime, put the frying pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
Distribute the batter evenly over the pan in a circular motion, fry the pancake on both sides until golden brown.

The results are very beautiful and delicious pancakes! Bon appetit!

Video recipe. Lacy pancakes with milk

You will need:

300 g milk
6 tbsp. l. wheat flour
3 pcs. egg CO
0.5 tsp. table salt
2 tbsp. granulated sugar

Fluffy yeast pancakes with milk

Delight your loved ones with fluffy and light yeast pancakes! Such a delicious miracle in holes is made with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. Such pancakes require a little patience; the yeast dough must stand and show itself in all its glory. Good luck!

You will need:

350 g flour
450 g warm milk
2 pcs. egg
1.5 tbsp. l. granulated sugar
1.5 tsp. dry yeast
1.5 tsp. baking powder
60 ml vegetable oil
1/2 tsp. salt

Cooking method:

Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves

In a deep bowl with plenty of reserve, beat the remaining sugar, eggs and salt with a mixer.

Add yeast to the egg mixture and mix with a mixer

Pour in some of the pre-sifted flour and add baking powder, mix

When the dough already contains more than half of the flour, pour in vegetable oil.

The dough turns out to be quite thick, cover the bowl with a towel and put it in a warm place for 30 minutes

After a while, the dough will double in size in the bowl and it will bubble well, the yeast is doing its job

If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously

Heat a pancake pan over medium heat and apply vegetable oil to its surface with a brush.

We will bake small pancakes, pour out a small amount of dough and give it a round shape using a ladle

We wait for the pancake to brown, turn the pancake over to the other side using a spatula

The pancake turns out fluffy and lacy, bake it on the other side, remove it from the pan with a spatula

Continue baking the rest of the pancakes

Place all the pancakes in a stack and let them stand under a towel.

Bon appetit!

Recipe for delicious pancakes with sour milk

Pancakes with sour milk are an option for those who don’t particularly like sweets. Such pancakes turn out to be very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!

The structure of the pancakes itself is plastic and at the same time soft. Pancakes made with sour milk go perfectly with a variety of fillings. They are easy to work with, stuffing them and giving them the desired shape, they do not tear or break.

How to make your own sour milk? Nothing could be easier! Pour natural milk into a glass container, throw in a piece of bread and put it in a warm place, even in the sun. In a day (or faster) you will see for yourself how the transparent whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and refrigerate it. Sour milk is ready!

You will need:

300 ml sour milk
1-2 tbsp. l. granulated sugar (or powdered sugar)
1/2 tsp. table salt
250 g premium wheat flour
4 tbsp. l. vegetable oil
300 ml boiling water steep
2 pcs. selected egg
40-50 g butter
1 tsp. baking powder
Vanillin on the tip of a knife (optional)

Cooking method:

Using a mixer or whisk, combine eggs with sugar, salt and vanilla to flavor. For a neutral taste of pancakes, 1 spoon of sugar is enough, if you like it a little sweeter, throw in all the sugar. Instead of sugar, it is better to use powdered sugar. Beat until the sugar grains dissolve.

Shake the sour milk until smooth, heat until warm, and pour into the egg mixture.

Combine the sifted flour with baking powder and add it to the mixture in parts, stirring with a mixer at low speed to break up the lumps.

Pour boiling water into the dough in a thin stream, while vigorously stirring the mixture, then pour in vegetable oil.

Pancakes can be baked immediately; the choux pastry does not require additional time; the pancake batter should be homogeneous, viscous and flow from the pan in a thin stream.

Heat the frying pan well, apply vegetable oil with a brush (or a piece of lard, half a potato), which must be periodically renewed in the frying pan.

We bake pancakes over medium heat, the hotter the pan is, the more holes there are.

After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it briefly on the other side.

Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. Let the stack of pancakes rest under a towel until warm.

Bon appetit!

Video recipe for thin and tender pancakes

Maslenitsa is a holiday! That's where the goodies are!

Maslenitsa is the most fun winter holiday after Christmas. You can bake pancakes, pancakes, and pies all week. During Maslenitsa in Russia they visited each other for pancakes, rode horses, made ice mountains and slid down them on sleds and ice glaciers.

On Sunday there was a farewell ceremony - the burning of Maslenitsa. On a high place they burned fires made of straw and all sorts of old things. And in some places they made a stuffed animal out of straw, burned it or tore it up and scattered it across the field. Maslenitsa largely corresponded to the European carnival.

Maslenitsa is the last hearty week before Lent, when you can no longer eat meat, but you can and should stuff yourself with more cottage cheese, butter, milk, sour cream and eggs. In short, all the raw foods that go well with fatty and fluffy pancakes.

Each day of Maslenitsa was designated for special actions:

Monday - meeting, they started baking the first pancakes and gave them to the poor.

Tuesday is a flirtation, the grooms were invited to look at the brides, inviting them with the help of pancakes.

Wednesday - on this day the son-in-law came to his mother-in-law for pancakes.

Thursday is a riot, children go to guests for pancakes.

Friday is mother-in-law's party. Sons-in-law need to invite their mothers-in-law to their house for pancakes, which the son-in-law prepares himself.

Saturday - sister-in-law's get-togethers. The daughter-in-law should make friends with her husband's sisters by inviting them to pancakes.

Sunday - farewell day, kissing day, farewell.

Below, choose what and on what day you will bake. Only for my son-in-law, on Friday, I showed a special recipe. .

Step-by-step recipes for pancakes with milk, kefir, water

There are many cooking recipes. We will cook some of the best of them today.

First, I will show you three recipes from old Rus', and then modern recipes will come. You may notice that some differ little from others, except that the products were more natural back then.

Choose and act. You will succeed.

Remember — only the first damn thing is lumpy.

Ancient recipes:

The best pancakes (recipe from the cookbook of the princes Lopukhins)

In the old days, pancakes were baked from buckwheat flour (it can be made at home by grinding buckwheat in a coffee grinder. Nowadays, you can find buckwheat flour in stores)

Ingredients:

Buckwheat flour - 2.5 cups
Wheat flour - 1 cup
Half a stick of yeast (according to our calculations, 7-8 g of dry instant yeast) Look on the package for the recommended amount of yeast per amount of flour.
Milk - 1 glass
Water - glass
Eggs - 2 pcs.
Butter - 50 g.
Salt - 1/2 tsp.

Preparation:

Let's prepare the dough.

1. Mix 1 cup of buckwheat flour, 1 cup of wheat flour, warm water and yeast. Then add the rest of the buckwheat flour. We put everything in a warm place. When the dough rises, add hot milk and mix well. When the dough has cooled slightly, beat in the eggs and butter and let the dough rise in a warm place.

2. When the dough rises for the last time, do not stir it so that the dough does not fall, but take it with a spoon and pour it onto small hot frying pans.

Pancakes can be fried in butter.

Bon appetit!

Royal pancakes (recipe from the family of Count Sheremetyev)

Ingredients:

Cream - 2 cups
Butter - 200 g.
Egg yolks - 5-6 pcs.
Sugar - 1 glass
Flour - 3/4 cup
Jam or jam for decoration - to taste

Preparation:

1. Grind egg yolks with sugar, add to lukewarm melted butter, mix thoroughly.

2. Dilute the flour with half the cream. Whip the remaining cream, bring to a boil, stirring constantly, and cool.

3. Add mashed yolks and whipped cream to the flour. Mix everything. The dough is ready. Bake in small frying pans. In the old days there were special frying pans for baking several pancakes at the same time.

Serve the pancakes with jam, sprinkled with lemon juice, and sprinkled with powdered sugar.

Bon appetit!

Russian pancakes - wheat

Ingredients:

Warm milk - 4 cups
Sifted flour - 5 cups (2.5+2.5)
Dry yeast - 1 packet
Butter - 1 tbsp.
Salt to taste
Eggs - 2 pcs. (yolks separate from whites)
Sugar - 1 tbsp.
Heavy cream - 0.5 cups

Preparation:

1. Heat the milk slightly so as not to burn the skin, add dry yeast to the milk, stir, add 2.5 cups of flour and stir again. Pour in a spoonful of melted butter, knead the dough and put it in a warm place.

2. Grind the yolks with sugar. Add 2-2.5 cups of flour and mashed yolks to the risen dough. Knead the dough properly. Beat the whites into a stable foam, carefully mix them with the dough. Carefully pour in the heavy cream and stir again gently.

When the dough begins to rise, without stirring it, bake pancakes.

Bon appetit!

Today's recipes:

Pancake recipe with milk

Pancakes are so popular that they are baked both on holidays and on weekdays. As a rule, we prepare pancakes from wheat, oatmeal or buckwheat flour.

Pancakes with kefir

Ingredients:

Kefir - 400 g.
Flour - 170-190 g.
Eggs - 2 pcs.
Sugar - 2 tbsp.

Preparation:

Pancakes with kefir can be prepared in two ways. The first one is on cold kefir

and the second - on hot kefir.

True, the openwork of these pancakes is different. On cold kefir the holes are small, but on hot kefir they are larger. In any case, both of them turn out tasty, soft, tender.

1. Pour kefir at room temperature into a deep cup, break eggs there, add a little salt, 1/2 tsp, add sugar. Add sugar at your discretion. If you like your pancakes sweeter, add 3-4 tbsp. If you don't like sweets, you can omit them at all.

2. Mix kefir with eggs, sugar and salt by hand until smooth, do not try to do it perfectly. It is enough to shake it with a whisk by hand.

3. After getting everything together, gradually add flour, continuing to whisk the flour into the kefir all the time.

4. Check the dough. The dough we need should be a little thicker than regular pancake dough, because later we will add more soda to it.

5. When the dough is ready, let it rest for 20-30 minutes. It depends how much time you have. You can prepare the dough in advance and let it rest for 2-3 hours at room temperature. It will only get better from this. The pancakes will be more elastic and will not tear when frying. Don't forget to cover the cup with dough with something.

6. Pour quicklime soda into a glass. On average, half a liter of kefir requires half a teaspoon of soda (with a small slide).

7. Dilute baking soda in a small amount of cold water.

8. Take the rested dough, mix, if there are any lumps there, add 2 tbsp. vegetable oil.

9. Add soda solution, mix everything.

10. The frying pan should be moderately hot, it should not be very hot, since we need to wait until the soda has time to completely decompose. We grease the pan only before the first pancake, because we have vegetable oil in the dough.

11. Pour the dough into the pan; when pouring the dough, be sure to lift the pan from the stove. distribute it by tilting the pan around the circumference. While you are still not getting everything right, you will have to tilt the pan in different directions. Then you will get used to it and will distribute the dough in the pan in one motion.

12. Place on the stove and start frying. We are waiting for the pancake to cook on one side.

13. Fry on the second side.

14. The result is well-fried, finely porous pancakes.

Well, if you want to get pancakes with larger holes, more openwork, then such pancakes should be cooked with warm kefir.

To do this, you need to heat the kefir until warm, not hot. Then knead the dough as described above, i.e. add salt, sugar, flour to the beaten eggs and then add soda solution to this warm dough. Stir. The dough rises a little. Immediately start frying pancakes. Fry in a very hot frying pan.

So, our pancakes are ready. This amount of dough will make 14-16 pancakes. Depending on the thickness of the pancake and the diameter of the pan.

The pancakes turned out soft and delicate. Well, very tasty.

Bon appetit!

Custard pancakes

Ingredients:

Kefir - 400 g.
Water - 350 g.
Flour - 250 g.
Eggs - 2 pcs.
Salt - 1/3 tsp. - 1/2 tsp.
sugar - 2-3 tbsp.
Quicklime soda - 1/2 tsp.
Vegetable oil - 2 tbsp.

Preparation:

1. Break the eggs into a deep cup and beat them with a whisk.

2. Pour in kefir. We have kefir from the refrigerator.

3. Add sugar 2-3 spoons for sweet pancakes. If you like it sweet, add more and vice versa.

4. Add salt to taste. And immediately add about half a teaspoon of quicklime soda. Quick soda will enter into a chemical reaction with the acid in kefir, and will also decompose at high temperatures when baking pancakes, resulting in lacy pancakes with large holes. It is important here that the kefir is cold so that the soda does not begin to react prematurely with the acid contained in the kefir.

5. Gradually add flour, passing it through a sieve. Mix everything thoroughly so that there are no lumps.

Our dough turned out to be quite thick, like pancakes.

6. We begin to brew the dough. Gradually add boiling water to the dough, little by little, constantly stirring the dough so that there are no lumps. Do this carefully but quickly so that the water does not cool down.

7. Add a little vegetable oil.

That's it, our dough is ready. It turned out not thick at all, a little thicker than cream. The thickness of the pancakes depends on the thickness of the dough. Liquid - thin, thick - thicker.

8. Heat the frying pan very high and pour in the dough, distributing it evenly by turning the pan.

9. Turn over and fry on the other side. Our pancake turned out beautiful, with large holes. By the way, if you want to get the same pancake, you need to heat the pan very hot.

Before baking the next pancake, let the pan heat up again so that it is very hot. Pour the dough and distribute it. Let it fry on one side, turn it over and... as usual.

One way to determine when to flip pancakes?

When you pour the pancake into the pan, fry until there is no wet, shiny batter left on top, the pancake becomes dull, and the edges of the pancake begin to move away from the pan.

Tip: when you flip the pancake, move the spatula under the center, trying to grab the entire pancake and not the edge, as this may cause the pancake to tear.

Freshly baked pancakes can be brushed with melted butter. We buy ghee for this purpose. If you don't like oily ones, don't spread them on.

In total you get 20-22 pancakes. The diameter of the frying pan was 23 cm.

The pancakes turn out very tasty, very soft, very tender and delicate.

Serve pancakes with sour cream, jam, honey. Eat just like that. Wrap the filling in them.

Bon appetit!

Pancakes with milk, kefir and sour cream

Ingredients:

Eggs - 3 pcs.
Sugar - 1-2 tbsp.
Salt - 1/3 tsp.
Baking powder - 1 tsp.
Sour cream - 1 tbsp.
Kefir - 0.5 cups
Milk - 2 cups
Flour - 1.5-2 cups
Vegetable oil - 3 tbsp.
Vanillin
Butter - for ready-made pancakes

Preparation:

1. Break eggs into a deep cup, add salt, sugar and stir. Add sour cream and whisk until smooth. Add kefir and milk, leaving a little for later topping. if necessary. Mix everything thoroughly again. We got a homogeneous mass, very nice.

2. Add some flour. Add baking powder to the flour. Mix.

3. Add some more flour. Stir, if the dough seems thick, add a little milk. If it's liquid, it's flour. The dough should have the consistency of liquid sour cream. Pour freely from a spoon. Stir until all the lumps are broken.

4. Add a little vanillin.

5. Pour in a little vegetable oil.

Our dough is completely ready.

6. Grease a preheated frying pan with vegetable oil (this can be done with special culinary brushes, you can put half a potato on a fork and grease it, etc.) Pour the dough into the frying pan, lifting it with one hand and turning it with an inclination around the circumference so that the dough is distributed evenly. If there is not enough dough, quickly scoop it up and add some to the pan.

7. When holes appear on the surface of the pancake (see photo), the pancake needs to be turned over. In about 60-80 seconds. The pancake is thin and can be turned over with a spatula very easily. (Do not turn over with metal spatulas; you will scratch the pan. Then the pancakes will stick.) Experienced housewives usually turn over with their hands.

8. Fry the second side. About the same. Check for friedness.

Grease the pan before each pancake. Although we added oil to the dough and our pan is non-stick, if you grease it just a little, nothing bad will happen.

9. While the second pancake is being fried, coat the first pancake on a plate with melted butter using another brush. We always buy ghee for this. It tastes much better with it. And so every damn thing. You can spread it on one side, since the pancakes laying on top of each other will grease themselves.

So we baked a whole bunch of pancakes. Look how thin and lacy they are. Try how delicious they are.

Bon appetit1

Thin Russian pancakes

Ingredients:

Eggs - 4 pcs.
Milk - 500 g.
Flour - 4 tbsp.
Starch - 4 tbsp.
Sugar - 4 tbsp.
Vegetable oil - 2 tbsp.

Preparation:

1. Pour sugar, salt into a deep cup, pour milk.

2. Add eggs.

3. Mix everything with a whisk. There is no need to beat for a long time. Just break the eggs.

4. Add 4 tbsp flour.

5. Add starch 4 tbsp.

6. Mix everything well with a whisk so that there are no lumps. Set the dough aside for 10-20 minutes so that the gluten swells in the flour. Then it will be easier to fry the pancakes.

7. The dough has settled, pour a couple of tablespoons of vegetable oil into it. Mix well.

8. Our dough turned out to be liquid and flowing. But it will set well in the pan.

9. Heat the pan well and start baking pancakes. We do not pour oil into the pan, since we added it to the dough. But for the first pancake, I usually grease the pan a little.

10. These pancakes bake very quickly, 30-40 seconds on each side. As soon as the pancake has puffed up in different places, it’s time to flip it.

11. The first pancake is ready. Look how delicate it turned out and how thin it is. You can clearly see your fingers through it. Almost transparent. In addition, the pancakes turn out to be very elastic. It's easy to wrap something in them and make envelopes.

This amount of dough makes 12-15 pancakes.

Overall great pancakes.

Bon appetit!

Pancakes with whey

Ingredients:

Whey - 1 liter
Flour - 300 g.
Starch - 50 g (2 tbsp)
Eggs - 2 pcs.
Sugar - 1 tbsp.
Salt - 1 tsp.
Soda 1/2 tsp.
Butter or vegetable oil - 50 g.

Preparation:

Whey is the liquid that remains when milk is made into curds or cheeses.

1. Pour half of the whey into a ladle and place it on the stove over low heat (heat) to bring to a boil. No need to boil.

2. Break the eggs into a deep cup. Add salt, sugar, mix. Pour in the remaining half of the whey. Mix everything again, or rather, even shake it up.

3. Add starch to the flour and gradually sift the flour and starch through a sieve into a cup with whey and eggs, while stirring the dough. The dough should be uniform, without lumps.

4. Take the second part of the whey, which is already heated, and holding it over a cup of dough, add half a spoon of soda there.

5. Our soda foamed heavily and overflowed the edge of the ladle, which is why we held it over a cup of dough.

When mixing soda with hot whey, carbon dioxide is released, accompanied by strong “foaming”. Be careful: use a larger bowl to heat the whey, or hold it over the dough you are kneading.

6. Slowly begin to pour the hot whey into the dough. Stirring all the time. Stir a little more after pouring out all the whey.

7. The result was such a liquid but fluffy dough.

8. Melt the butter in a frying pan and pour it into the dough, it will add a special taste to the pancakes, leaving a little for the frying pan. If you are using vegetable oil, simply pour it into the dough. Mix thoroughly. The dough is ready.

We fry the first pancake by greasing the pan with melted butter, and for subsequent pancakes we don’t add anything to the pan.

The pancakes are thin and fry quickly, about half a minute on each side. After the first pancake, the pan is dry, turn on the burner at high power to heat the pan very hot. Then the pancakes will turn out delicate.

In total you should get 25 pieces, if you don’t try too hard, with a diameter of 24 cm.

You can coat each pancake with melted butter, you can make the filling. Eat as you wish.

Pancakes on the water

Ingredients:

Milk - 1 glass
Flour - 1 cup
Sparkling water - 1 glass
Eggs - 2 pcs.
Sugar - 1.5 tbsp.
Vegetable oil - 1 tbsp.
Salt - 1/2 tsp.
Soda - on the tip of a knife
Table vinegar - 1 tsp.

Preparation:

1. Break the eggs into a deep cup and add one and a half tablespoons of sugar and half a teaspoon of salt. Mix everything.

2. Add sifted flour to the eggs and mix everything well.

It turned out to be such a thick dough.

3. Carefully pour in the milk little by little, stirring constantly.

4. Now we need to extinguish the soda with vinegar on the tip of a knife. You can do this directly over the bowl of dough. Mix everything again.

5. Pour in a glass of sparkling water.

6. Add a spoonful of vegetable oil and mix again.

7. The dough is ready. You can taste it and add salt or sweeten it if necessary.

8. Grease a well-heated frying pan with oil and wait for it to heat up again. Pour in the dough and fry on both sides until golden brown. Before each pancake, stir the dough so that there are no lumps.

Well, our pancakes are ready. Try it.

Bon appetit!

Pancake filling

You already know how to make pancakes with different ingredients from previous recipes, so here I will only give you the filling. Bake any pancakes you like and add this filling.