Maslenitsa is coming, damn it, honey is coming.

Despite the fact that pancakes are one of the easiest dishes to prepare, some housewives have certain difficulties, so in our article we will look at 5 ways to cook delicious pancakes. Achieving perfection in the preparation of pancakes is not difficult if you follow simple advice, observe all proportions in recipes and regularly hone your skills.

The traditional pancake dough consists of eggs, flour and milk, with slight additions and variations - for example, milk can be replaced with kefir or water. Pancakes can be made with or without yeast - in the first case, thick ones await you. fluffy pancakes with a characteristic aftertaste, and in the second - thin pancakes. You can use different types of flour, and depending on the type of flour, you will end up with pancakes that taste completely different.

Thoroughly mixed dough of the right consistency is the key to successful pancakes. If the dough for pancakes came out liquid, you should add flour to it, otherwise the cooked pancakes will tear. If you have another problem - the dough is too thick - you need to dilute it with liquid, as the viscous dough will not spread well over the surface of the pan. A small amount of sugar gives the pancakes a golden color and crisp edges. The pan must be oiled once, after which the procedure can be repeated after baking four to five subsequent pancakes. Many housewives use half a potato strung on a fork for convenience. It is best to fry pancakes over medium heat - this speeds up the cooking time, avoiding burning.

When everything is ready, use a ladle to pour the batter into the pan, tilting it quickly so that the batter forms an even circle. Empirically calculate how much dough is needed to make one pancake. When the dough hits the pan, it should begin to hiss - this indicates that the pan has heated up to the desired temperature. If the pan isn't hot enough, your pancakes won't get crispy edges. When the sides of the pancake start to look dry and take on a light golden color, the pancake should be flipped - a thin spatula is best for this. Then you need to wait about the same amount of time or a little less, then turn the pancake on a large plate. To keep the pancakes warm, place them in a slightly preheated oven or cover with a kitchen towel.

Typical fillings used to prepare and serve pancakes are extremely diverse - they can be jam, jam, honey, cottage cheese, condensed milk, caviar, stewed apples with cinnamon, minced meat with onions, potatoes mixed with onions and sour cream, red fish with curd cheese and dill, etc. Non-hackneyed options such as fresh fruit, whipped cream or pâté are also suitable - pancakes are ideal for a wide variety of flavor combinations. The most banal, but no less delicious option- serve a dish with sour cream and jam of your choice.

The most time-consuming part of making pancakes is, of course, the process of baking them. But it takes so little time and brings so much pleasure and joy when eating them that you should definitely include pancakes in your daily diet, and not cook them exclusively on holidays. So, if you are ready to get started, we suggest you start getting acquainted with the recipes.

Pancakes with milk

Ingredients:
1 cup flour
2 large eggs
1 glass of milk
1/2 glass of water
1 teaspoon sugar
1/4 teaspoon salt

Cooking:
Mix flour, sugar and salt in a small bowl. Combine milk, water, vegetable oil and eggs with a mixer or blender. Add flour mixture to milk mixture and beat until fluffy homogeneous mass. Put the dough in the refrigerator for 1 hour - this will allow the air bubbles to settle, making the pancakes less likely to burst when you start frying them. The dough can be stored in the refrigerator for up to two days.
Heat a frying pan greased with oil and pour in about 40-50 ml of dough for one pancake. Cook for about 1 minute, then carefully lift the edge of the pancake to check how done it is. The pancake can be flipped when it is free from the pan and the underside is lightly browned. Fry the pancake for about 30 seconds more.

Openwork pancakes

Ingredients:
3 cups flour
3 1/4 cups milk
4 eggs,
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon soda, slaked with vinegar,
2 tablespoons of vegetable oil,
2/3 cup boiling water
butter.

Cooking:
Whisk milk and eggs together, add salt and sugar and mix well. Pour the flour, add soda slaked with vinegar and vegetable oil, then pour boiling water, stirring vigorously, and leave the dough for 20 minutes. Using a ladle, pour the dough into a preheated pan, greased with oil. Carefully lift the edge of the pancake to make sure one side is done - it should be golden and have brown spots on the surface. Fry the flipped pancake for about 1 minute more.

Pancakes on kefir

Ingredients:
2 cups of kefir,
2/3 cup flour
1 tablespoon sugar
a pinch of salt,
1/2 teaspoon soda
2 tablespoons of vegetable oil.

Cooking:
Mix eggs with sugar, salt and soda. Add vegetable oil and mix well. Sift flour and mix well to avoid lumps. Pour in kefir and leave the dough for 30 minutes.
Grease the pan with oil, pour the required amount of dough into the center of the pan, rotating it so that the dough spreads over the entire surface, and bake pancakes.

Yeast pancakes with milk

Ingredients:
4 cups flour
3 cups warm milk
20 g dry yeast
2 teaspoons of sugar
1/2 teaspoon salt
1/4 cup melted butter,
2 eggs.

Cooking:
In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl mix flour, sugar and salt. Gradually add yeast mixture and melted butter. Beat eggs and remaining milk, add to batter and mix. Leave the dough for half an hour in a warm place so that its volume doubles.
Pour batter into hot skillet. When bubbles begin to form on the surface of the pancake, turn the pancake over and fry until cooked through.

Yeast pancakes on dough

Ingredients:
500 g flour
2.5-3 cups of milk or water
1 egg
2 tablespoons melted butter,
1 tablespoon sugar
1/2 teaspoon salt.

Cooking:
Dissolve the yeast in a small amount of warm water, then stir it in with 1 cup of warm milk. Mix with 150 g of flour and leave in a warm place for 2 hours so that the dough increases in volume with the formation of bubbles.
After adding the remaining warmed milk to the dough, mix it with melted butter, egg, sugar and salt. Then stir in the remaining flour. Let the dough rise in a warm place. After that, the dough should be mixed so that it settles, and again wait for it to rise in a warm place, and then start baking pancakes.

Well, now you know 5 ways to cook delicious pancakes, so we advise you not to put it off and go to the kitchen as soon as possible to please your loved ones with delicious pancakes - these ruddy suns that can cheer you up even on the gloomiest day.

Classic recipe for yeast-free pancake dough

• 2 glasses of milk or water
• 1.5 cups flour
• 2 eggs
• 1 st. l. Sahara
• 0.5 tsp salt
• 2 tbsp. l. vegetable oil

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour - this will give softness to the pancakes. Liquid ingredients should be added in a thin stream to the flour, mixing everything, avoiding lumps.

To make pancakes with “holes”, add a little sparkling water to the dough. Also worth pouring into the dough sunflower oil- it will give elasticity, improve the consistency of the dough, so that it will spread better in the pan, and pancakes will not burn during frying.

1. Use wheat flour premium fine grind.
2. Milk must be warm.
3. Skimmed milk better not to use.
4. For thin pancakes, the dough should be liquid.
5. The more eggs you add to the batter, the denser and tougher the pancakes will be.

Source: rinata.uz

Secrets and tricks of frying pancakes

Let the dough rest before frying. Leave it for 15 minutes - this will improve the strength of the pancakes, and they will not tear during the turning process.

You need to fry pancakes in a hot frying pan, greasing it with butter or vegetable oil. A cast iron skillet works best. The main thing is that the bottom is even and thick, and the dough does not stick to it.

Pour the dough with a ladle, holding the pan in your left hand, and with deft movements quickly spread the dough over the entire area. Our goal - thin pancakes, so you don't need to pour a lot of dough.

Wait until the pancake is golden brown on the bottom and matte on the top, and carefully flip it over with a thin wooden spatula or a knife with a blunt, rounded tip.

Lubricate the finished pancake butter- this will give a little flavor, juiciness, and also the pancakes will not stick to each other.

A new cast-iron pan for baking pancakes also needs to be “cooked”. Namely: first pour salt into the pan so that it completely covers the bottom, and heat it, stirring, for 20 minutes. After that, pour out the salt, let cool, and then thoroughly rinse and dry the pan. Next, grease it outside and inside with vegetable oil and bake in the oven at a temperature of 180 degrees for about 30 minutes. After the pan has cooled down, it is completely ready to cook thin and beautiful pancakes!

Ingredients

• 350 g boiled meat(lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Cooking

Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the pan with the onion. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons of sour cream;
• 100 g of cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Cooking

Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt, pepper, mix thoroughly. Start the pancakes by folding them into an envelope, and fry a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml of olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, such as goat or cheese.

Cooking

cut into raw pumpkin in small cubes, put in a pan with olive oil and fry over low heat until golden brown. Add the vegetable broth and simmer the pumpkin for 10 minutes or more, until tender. Drain excess liquid. Add finely chopped herbs and cheese to the pumpkin. Pour the mixture over the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

• 600 g beef liver;
• 3 small onions;
• 2 medium carrots;
• 2 chicken eggs;
• salt, pepper to taste;
• butter for frying.

Cooking

Peel onions and carrots and finely chop. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of the frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Make pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g doctor's sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon mustard.

Cooking

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Instead of boiled sausage you can use ham, and instead of hard cheese - creamy.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 tablespoon wine vinegar (or lemon juice)
• 2 tablespoons of olive oil;
• 1 teaspoon of salt;
• fresh mint, parsley and dill.

Cooking

Peel the cucumbers from the skin, grate, salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread pancakes with sauce and wrap in any way.

7. With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g of champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Cooking

Wash the mushrooms, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180°C. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons Dijon mustard;
• lemon juice, salt and pepper to taste.

Cooking

Cut the salmon into small pieces. Brush each pancake with cheese and Dijon mustard, lay the fish down, drizzle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml of milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons of flour;
• 2 tablespoons of butter;
• 2 green onion feathers;
• salt to taste.

Cooking

Make the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Salt to taste and remove from heat.

For filling crab sticks and chop hard-boiled eggs. Onion cut into rings. Mix crab sticks, onion, eggs and green pea(drain liquid first). Season the resulting mixture with sauce. Wrap the filling in pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Cooking

Hard boil the eggs, peel and chop finely. Also finely chop green onion. Mix the ingredients, add a little mayonnaise (preferably) and salt. Stuff pancakes with stuffing.

11. With fried eggs and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g of hard cheese;
• 8 slices of ham.

Cooking

Lubricate the pan with butter and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham on the pancake and a little grated cheese. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the next one. From the indicated amount of ingredients, eight pancakes will be obtained.

12. Cheesy with spinach

Ingredients

• 600 ml of milk;
• 60 g butter;
• 40 g flour;
• 1 Bay leaf;
• 65 ml of heavy cream;
• 450 g spinach;
• 150 g ricotta;
• 150 g of gorgonzola;
• 100 g parmesan;
• 100 g mozzarella;
• 1 bunch of green onions;
• salt, pepper and nutmeg taste.

Cooking

To prepare the sauce, mix milk, 50 g butter and flour in a saucepan, add bay leaf. Bring to a boil and simmer until thickened. Salt, pepper and season with grated nutmeg. Lower the heat and cook for 2 more minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you like). Pepper, stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Cooking

Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from fire.

Boil broccoli in boiling water for 2 minutes, then drain in a colander and rinse cold water. This will keep the color of the cabbage.

Put a little broccoli on the cooked pancakes and pour over cheese sauce. Roll up the pancakes and top with the remaining sauce.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon grated horseradish;
• 1 bunch of dill.

Cooking

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Make pancakes.

15. Curd cream

Ingredients

• 200 g of cottage cheese;
• 100 ml of heavy cream;
• 4 tablespoons of milk;
• 3 tablespoons of chopped herbs;
• salt and pepper to taste.

Cooking

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and gently fold into the curd mixture. Spread pancakes with the resulting curd cream and serve.

16. Curd with raisins

Ingredients

• 500 g of cottage cheese;
• 2 tablespoons of sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons of sugar;
• 1 teaspoon vanilla;
• butter.

Cooking

Rub the cottage cheese through a sieve, add the egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Hold for 1.5-2 hours in the refrigerator. During this time, bake thin pancakes and start them curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2-3 tablespoons of honey;
• fresh thyme leaves;
• handful walnuts.

Cooking

Spread cheese over pancakes, pour over with honey, sprinkle with nuts and thyme. Roll pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen forest mushrooms;
• 3-4 medium bulbs;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Cooking

Defrost mushrooms, cut and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil the eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It will be tastier if you bake thin non-yeast.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

• 500 g of champignons;
• 250 g of hard cheese;
• 1 medium onion;
• 2 tablespoons of flour;
• 2 tablespoons of sour cream;
• 1½ cups of milk;
• salt and pepper to taste;
• vegetable oil for frying.

Cooking

Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 200 ° C.

20. Cabbage

Ingredients

• 300 g fresh cabbage;
• 2-3 small onions;
• 3 chicken eggs;
• salt and pepper to taste;
• butter and vegetable oil for frying.

Cooking

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil eggs, chop. Combine all the ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

• 2 small beets;
• 100 g of peeled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Cooking

Wash the beets, dry, wrap in foil, put on a baking sheet and bake for an hour at a temperature of 200 ºС. After that, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Salt and pepper. Lubricate each pancake first with cream cheese, and then with beetroot mass. Roll up the pancakes. Then send to the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

• 400 g zucchini;
• 1 medium onion;
• 100 g of hard cheese;
• salt and pepper to taste;
• vegetable oil for frying.

Cooking

Peel the zucchini and grate on a coarse grater. Free the onion from the husk and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until translucent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the resulting filling in pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley;
• 1 tablespoon of olive oil;
• salt and ground red pepper to taste.

Cooking

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. On the olive oil fry the onion for 5 minutes. Then add pepper and salt to it. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and, together with the juice, add to the pan with onions and peppers. Simmer covered again for 15 minutes. At the end, add garlic and red ground pepper.

Sprinkle each pancake with grated parmesan and top with the prepared filling. Roll the pancakes into rolls and place in a baking dish, then send them to the oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.

24. Walnut

Ingredients

• 500 ml of milk;
• 120 g of sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Cooking

In a saucepan, combine milk, nuts and flour and place it on medium fire. Cook until the mass thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some nut syrup and stir.

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1-2 tablespoons of water;
• fresh or canned fruits taste.

Cooking

Melt chocolate in a water bath, and butter in a separate bowl. Pour the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread pancakes with the resulting chocolate icing and put slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons of sugar;
• 60 ml of water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt;
• 2 tablespoons roasted almonds.

Cooking

In a saucepan or heavy saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the sugar). When the sugar is completely dissolved, pour in the warmed cream. Stir vigorously, let the sauce thicken and remove from heat.

Cut the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then put the strawberries on thin pancakes, pour over the caramel and roll up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

• 500 g of cottage cheese;
• 2 tablespoons of honey;
• some walnuts and raisins.

Cooking

Mix cottage cheese with honey and beat in a blender until creamy. Add crushed walnuts and washed raisins. Mix thoroughly. Stuff pancakes and fry in butter until golden brown.

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons of sugar.

Cooking

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and drizzle the resulting puree with the juice of one lemon. Stir. Add puree to butter and sugar and beat again. Stuff thin, sweet pancakes with the banana mixture.

29. Orange

Blinztree/Depositphotos.com

Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons of orange jam;
• 2 tablespoons Grand Marnier liqueur

Cooking

Combine orange juice, icing sugar, jam and butter in a saucepan. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sits", add the liqueur. Cook for a couple more minutes over low heat. Serve with pancakes.

30. Lemon meringue

Ingredients

• 150 ml of heavy cream;
• 3 tablespoons of lemon cream;
• 1 lemon;
• meringue;
• powdered sugar.

Cooking

Whip cream. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and juice of half a lemon. Whisk until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush pancakes with lemon whipped cream and top with meringue mixture. Roll up and sprinkle on top powdered sugar.

31. Apple

Ingredients

• 4 medium apples;
• 50 g of powdered sugar;
• 50 g milk chocolate;
• 15 ml of water.

Cooking

Wash the apples, remove the core and cut into small slices. Combine water, icing sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes over low heat until the apples are soft. If syrup seems unsweetened, sweeten to taste. Let it cool down a bit and add the chocolate chopped into small pieces. Wrap the filling in pancakes and place them on a baking sheet, having previously laid parchment paper. Sprinkle powdered sugar on top and put in a hot oven for a few minutes to caramelize the sugar and form a crisp.

32. Berry mix

nilswey/depositphotos.com

Ingredients

• 1 glass of raspberries;
• 1 glass of currants;
• 1 cup cherries (pitted) or other favorite berries
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons of raisins.

Cooking

Wash the berries and place them on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Start pancakes with a berry mix, folding them into an envelope or a triangle.

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml of water;
• 2 tablespoons freshly squeezed lemon juice;
• 1 teaspoon chopped lemon zest;
• 4 teaspoons cornmeal;
• 2 tablespoons of cane sugar;
• ¼ teaspoon cinnamon.

Cooking

In a small saucepan, combine orange and lemon juice and blueberries. Bring the mixture to a boil over medium heat, add the zest and cinnamon, and lower the heat to low. Mix in a bowl cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Boil until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.

34. With peanut butter and banana

bbcgoodfood.com

Ingredients

• 6 tablespoons of peanut butter;
• 2 tablespoons of powdered sugar;
• 2 tablespoons of milk;
• 50 g of chocolate;
• 1 banana.

Cooking

mix peanut butter with powdered sugar, milk and chopped chocolate. Spread pancakes with this mixture and add banana slices. Fold the pancake in half or roll into a tube and serve sprinkled with nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1-2 teaspoons brown sugar;
• powdered sugar.

Cooking

Divide the grapefruit into segments and remove the skin. Do this over a bowl to keep the juice from dripping. Lay the slices on a baking sheet and sprinkle with brown sugar. Caramelize it with a cooking torch or under the grill in the oven. Drizzle the pancakes with grapefruit juice, arrange the caramelized wedges on them and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Cooking

Grease pancakes with mascarpone cheese, pour lemon cream on top. Fold pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml of heavy cream;
• 50–75 ml sweet dessert wine or sherry
• 50 g of dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Cooking

Whip cream with wine or sherry. Melt the chocolate and let it cool. Spread pancakes with cream and roll into a triangle. Drizzle coffee, pour over melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves;
• 1-2 tablespoons of honey;
• chocolate chip optional.

Cooking

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to firm up, then brush over the hot pancakes. Sprinkle them with chocolate chips, if desired.

39. Salted caramel

livewellbakeoften

Ingredients

• 60 ml of water;
• 200 g of sugar;
• 160 ml of heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon of salt.

Cooking

Pour sugar into a large saucepan, pour water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns an amber color, remove the saucepan from the heat and carefully pour in the cream. Whisking constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let cool, then refrigerate to thicken. Give her pancakes.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g of honey;
• a pinch of vanillin;
• 2 tablespoons of coconut oil.

Cooking

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and mix until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your toppings in the comments.

Be sure to watch our VIDEO RECIPE for thin and delicious pancakes on milk with the addition of boiling water, which we carefully removed for you, so that the cooking process is simpler and more understandable!

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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
First, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))

This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip a hot pancake in melted butter... bliss!)))

The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)

Have a delicious breakfast and bon appetit!

Ingredients

For pancakes in milk with boiling water
eggs	3 pcs
sugar	1-2 tbsp
salt	1 tsp (without slide)
milk	500 ml
flour	280 g
vegetable oil (in the dough)	2-3 tbsp
boiling water	0,5 cup (to desired consistency)
vegetable oil for frying
butter (for greasing the finished pancakes)

I entered the house and found that there was no electricity. I planned to wash my hair - the hair dryer did not turn on. Delicious to cook in the microwave - you have to postpone. The TV does not work, the computer ... I thought with regret how we are attached to all this! Here, too, the crows on the street croaked and from their cry it becomes dreary in the soul. She went to the window to close the window, a bright, round pancake of the sun shone in her face. A happy kid of three or four years old is running along the sidewalk hopping after his mother, looking at a tree dotted with screaming crows, and says: “The birds are singing!”
“Be like children…” - I remembered and, with high spirits, I went to cook pancakes.

Ingredients:

• milk 1 liter
• egg 2 - 4 pcs
• sugar 1 - 2 tbsp.
• pinch of salt
• soda 0.5 tsp and 1 tsp. vinegar to extinguish it (can be omitted)

Step by step photo recipe

Heat the milk to t 40 ° C (tolerates a finger) and divide it into two parts of 0.5 liters. So it will be more convenient to knead the dough and there will be no lumps in it.

Break eggs into a bowl, add salt and sugar. Beat with a whisk until foam forms.

Add 0.5 liters of warm milk to a bowl with beaten eggs and mix.

Gradually add the sifted flour and mix until smooth, so that there are no lumps. You should have a smooth and thick dough.

Add soda quenched with vinegar to the dough, mix. You can not add soda, then the pancakes will be without holes and more elastic.

Add the remaining 0.5 liters of warm milk and vegetable oil, mix thoroughly.

This recipe has been kept by me for a long time and further it says that you need to thoroughly wash the pan and heat it well, grease it with oil . .. This is understandable, because before there were no frying pans with non-stick coating and baking pancakes was a test of patience - a pancake tightly stuck to a heavy cast-iron pan and, having tore off a lump of hot dough, it had to be thrown away. This is where the saying “The first pancake is lumpy…” came from. With modern technology, this process has become a pleasure. If you like pancakes, be sure to purchase a modern pan-pancake pan with a non-stick or ceramic coating.

Heat up the crepe maker , pour the dough on it and bake pancakes, first on one side, then on the other.

Remove the finished pancake to a plate. Pour the next portion of the dough onto the crepe maker and, while it is fried, brush the previous crepe with butter while it is still hot. . This can be done like this, using a fork.

Or melt the butter in the microwave and brush the pancakes with a brush.

Advice: if it seems to you that the pancakes are a bit thick, you can add a little boiled water to the dough. But don't overdo it, if the batter is too thin, the pancake won't stick to the pan when pouring the batter.

That's pancake after pancake - it turned out a whole stack!

Well, don't sigh! And you will definitely succeed!

And this is how I stack pancakes, if you need to put them in the refrigerator, just cover cling film. It's so easy to take them out and heat them up in the microwave. And if you put a stack - stick together.

How to cook stuffed pancakes → ,
Very tasty
Recommend to try pancakes with and Try pancakes

refined vegetable oil 2 - 4 tbsp

premium wheat flour 3.5 cups (glass volume 200 ml)

butter for greasing ready-made pancakes 200 gr

Heat the milk to t 40 ° C and divide it into two parts of 0.5 liters. Beat eggs with salt and sugar with a whisk until foamy. Add 0.5 liters of warm milk to a bowl with beaten eggs and mix. Gradually add the sifted flour and mix until smooth, so that there are no lumps. Add soda quenched with vinegar to the dough. Mix well and add the remaining 0.5 liters of warm milk and vegetable oil. Mix well. Heat the crepe maker and bake pancakes first on one side, then on the other side. Remove the finished pancake to a plate and, while it is still hot, brush with butter.