When you want something unusual and your soul asks for a holiday, prepare lace pancakes, delicate, transparent, covered with small holes. Aerobatics - openwork pancakes with beautiful patterns that every housewife can make if she masters a few secrets. Thin lace pancakes will decorate the festive table on Shrovetide, and to make them beautiful and spectacular, you can train during the Shrovetide week.

How to make lace pancake dough

Sometimes the dough seems to be done correctly, but the holes do not come out. Pancakes come out ruddy, beautiful, but completely even and not porous. The fact is that the dough for leaky pancakes is prepared in a special way, so remember the three main secrets of making delicious lace pancakes.

First secret: dough with oxygen

Holes are formed from saturation of the dough with air bubbles, which burst during frying, forming voids in the dough. This can be achieved different ways, for example, kneading dough with live yeast. However, the dough with air bubbles can be prepared with anything - milk, kefir, whey or water, the main thing is to add slaked soda to it. The more baking soda you put in, the more holes there will be. But do not overdo it, because pancakes with a soda flavor are probably not included in your plans. By the way, so that the soda is not felt in the pancake dough, be sure to extinguish it with vinegar and not in a spoon, but in a small cup, then less vinegar will be needed. Porous pancakes can be prepared without soda - on carbonated water, beer, koumiss, ayran or kefir, which is a lactic acid fermentation product, so it contains gas. However, some housewives argue that kefir is still better to combine with soda. Sifting flour, beating the dough for a long time with a whisk or blender also gives excellent results.

The second secret is insisting on the dough

While the oxygenated dough is resting, the air bubbles loosen it even more. In addition, the fermentation process continues and new bubbles are constantly formed. Therefore, it is recommended to leave the dough for an hour, and then bake the pancakes.

The third secret is the liquid consistency of the dough

The thinner the layer of dough that you pour into the pan, the more delicate and transparent the pancakes will be. It is clear that you cannot bake a thin pancake with holes from thick dough, you just get a plump and tasty pancake, which is also not bad, but we are now talking about lacy pancakes. So, pancake dough resembling in consistency liquid sour cream, should be poured into the pan in a thin layer.

Milk Lace Pancakes Recipe

Heat a little liter of milk, degrees to 40, add 3 eggs, ½ tsp. salt, 3 tbsp. l. sugar or slightly less if the pancakes will be served with no sweet filling... Beat the dough with a blender until fluffy, and then add 1 tsp. slaked soda and 3 glasses of flour, whisking continuously - there should not be a single lump in the dough. At the very end, add 2 tbsp. l. vegetable oil and leave the dough for an hour. It should be infused, saturated with oxygen and become even more bubbly. Fry on both sides in a hot, oiled skillet, turning over as soon as holes appear.

Pancakes on kefir with boiling water

Some housewives prepare pancake dough with boiling water, claiming that it is well saturated with oxygen, resulting in thin and openwork pancakes.

Beat well 2 eggs with a pinch of salt with a blender, and then, without stopping whisking, pour in a glass of boiling water. Do not be afraid that the eggs will curl - this will not happen at high beating speed, moreover, a very fluffy foam will appear. Do not stop and, continuing to beat, pour in a glass of low-fat kefir. As you already understood, you need to continue beating further. At the same time, add 1 tsp into the dough. slaked soda, then 1-2 tbsp. l. sugar and 2 tbsp. l. vegetable oil. With the blender on, add 1-1½ cups of sifted wheat flour in small portions until the dough resembles sour cream. The pancakes are golden, lacy and very tasty.

Pancakes with holes in mineral water

Mix ½ liter of highly carbonated mineral water with a pinch of salt and 2 tsp. sugar, then add 3 eggs and 3 tbsp. l. vegetable oil. After mixing thoroughly, add 1 cup flour and beat the dough with a whisk or blender until smooth. Soda is not needed in this recipe, since the mineral water will saturate the dough with oxygen, and this will be enough to make it lacy.

Spongy yeast pancakes

Mash well 30 g of fresh yeast, dissolve it in a quarter cup of warm milk (50 ml), add 1 tsp. sugar, a pinch of salt and put the dough in a warm place. After half an hour, beat 2 eggs with 2 tbsp. l. sugar, pour the risen dough into them, stir well, combine with 950 ml of warm milk and 500 g of sifted flour. Beat the mixture with a blender and pour 2 tbsp into the dough. l. vegetable oil. Cover the bowl of dough with a towel and leave for another 2-3 hours, stirring every 30-40 minutes, as soon as the dough begins to rise. It is enough to do this 3-4 times, and then you can fry the pancakes in a greased frying pan.

Openwork lean pancakes without eggs

Lace pancakes can be baked without eggs. To do this, mix 2½ cups flour, 3 tbsp. l. sugar, ½ tsp. salt and soda. Add to this mixture ½ liter of milk and 2 tbsp. l. vegetable oil. Beat everything well, and in a separate saucepan, boil ½ liter of milk. Pour hot milk in a thin stream into the dough, stirring constantly, and then melt 65 g of butter in a frying pan and combine with the dough. Fry the pancakes in the same pan where the butter was melted, and preferably with non-stick coating otherwise the pancakes may stick.

Lace pancakes with patterns: a recipe with a photo

Let's try to cook pancakes with beautiful openwork patterns. It's not as difficult as you think. The dough for thin lace pancakes for drawing in a pan can be made according to any recipe, so we will cook it in milk.

Ingredients: 1 glass of milk, 1 tbsp. l. sugar, 2 eggs, 60 g flour, 1 pinch of salt, 2 tbsp. l. vegetable oil.

Cooking method:

1. Heat the milk, add sugar, salt and eggs to it.
2. Beat the mixture with a blender until fluffy.
3. Add to milk egg mixture sifted flour and beat thoroughly again so that there are no lumps left. The amount of flour can be increased or decreased until the dough resembles liquid sour cream.
4. Pour into the dough vegetable oil and stir well again.
5. Make a small hole in the lid with a hot awl. plastic bottle, pour the dough into it and twist tightly. You can use a ketchup bottle - at least you don't have to pierce it.
6. Grease a hot non-stick skillet with oil and draw something simple to warm up, such as a grate.

Hearts with curls look very beautiful and romantic. For children, you can draw something more interesting and funny to increase their appetite. Lace pancakes can be served in a very beautiful and original way, for example, decorate the holes with berries. Beautiful openwork pancakes with a pattern look festive!

How to paint with pancake dough in a hot pan

Tip 1. Make sure that there are no lumps in the dough, otherwise one of them will get stuck in the hole of the bottle, and the pattern will not work.

Tip 2. The hole in the bottle should not be very large and not very small - about 2-3 mm in diameter. Thin lines, of course, look more graceful, but when turned over, such a pancake can tear.

Tip 3. Do not heat the pan too much, otherwise the pancake will burn long before you draw it.

Tip 4. Draw quickly so that the pancake is baked evenly and does not have time to burn.

Tip 5. More often connect curls together to make the pattern more stable.

If something went wrong ...

Especially lace, a delicate matter, and in the process of culinary experiments you may encounter difficulties. To avoid potential mistakes, you need to know some tricks.

Why do pancakes break? Most likely, you didn’t let the dough brew, so the gluten didn’t have time to react with the other ingredients. Maybe there are not enough eggs or flour in the dough, because when moisture evaporates from the pan from the pancakes, there is almost nothing left of them - it is impossible to turn such pancakes. Too much sugar and vanillin will also compromise the integrity of the dough, so don't overdo it with additives. It is better to add quite a bit of sugar to the dough and serve pancakes with sweet sauce.

Why do pancakes stick? A poorly heated frying pan can make all the pancakes lumpy, and if the pan is not suitable for baking pancakes at all, it is better not to use it so as not to transfer food.

Pancakes can also stick if no butter is added to the dough. In order for the pancakes to turn out mouth-watering and truly tasty, it is better to use high-quality butter. It's natural, no additives or preservatives, and most importantly, odorless!

Why are pancakes dry and tough? A large number of eggs make pancakes harsh, although sometimes that's not even the point. Sometimes it is generally difficult to explain why you do everything according to the recipe, but ready dough resembles rubber. There is an easy way to make lace pancakes soft and delicate. Immediately after the pancake is baked, brush it with butter, place in a plate and cover with another plate. Or place the pancakes in a heap in the pan and cover tightly. The pancakes will sizzle from their own heat, becoming softer and more tender.

Now you know how to make lace pancakes, all you have to do is practice. It is quite possible that you will have to cook a lot of unsuccessful openwork products until you become a real virtuoso of "pancake-making". Introduce your children to pancake creativity - they will surely like to draw funny faces with dough in a frying pan. There is still time before Shrovetide - you can learn!

Pancakes with milk are a recipe for old 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 with milk are the most delicious! Easy to digest, they are thinner than with kefir, in addition, they are incredibly tasty!

It is not at all difficult to bake pancakes in milk, difficulties should not arise. There are many test options, in this article I will offer you the best of them.

To make dough for pancakes in milk, you need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the pan, high-quality flour, preferably, top grade, refined vegetable oil, salt and sugar to taste. If pancakes are planned with or without sweet filling, you can optionally add vanillin to the dough 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 the dough in a pan, this requires some experience and skill.

We can say that making pancakes is a little art. It doesn't matter which milk pancake recipe you choose, you will definitely need good frying pan, because this is 50% of success!

And it is not necessary that it be cast iron the old fashioned way. Modern non-stick pancake pans are just as good. The main thing is that the pan has an even thick bottom and evenly warms up over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the dough for baking pancakes in milk into the center of the pan, letting it spread evenly over the entire surface of its surface.

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

In order for the dough to turn out without lumps, the flour, adding it to the dough, must be sieved. When kneading pancake dough with milk, feel free to use a mixer to carefully combine the ingredients of the dough.

The pancake dough should stand before baking in a warm place for 30-40 minutes, this is a prerequisite for the success of the pancake event. Only choux pastry does not require proving time.

The classic recipe for pancakes with milk

As a rule, when classic performance pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is slightly warmed up, and cold eggs are beaten with salt until frothy.

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

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

And in each version, the pancakes have a slightly different appearance, but they turn out to be invariably tasty.

You will need:

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

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and mix

With the mixer on, add flour, mix until smooth

Pour in vegetable oil so that the pancakes do not burn during baking

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

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

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

We put pancakes in a pile, treat friends and family!

Bon Appetit!

Thin pancakes recipe with holes

So sometimes you want thin pancakes with milk with many holes, like woven lace! It couldn't be easier.

In this recipe, along with milk, sour cream and kefir are present. The latter add softness and tenderness to pancakes.

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

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 in dough
• vanillin on the tip of a knife
• salt to taste

Cooking method:

1. Beat eggs with sugar and salt using a whisk (or mixer) until sugar is completely dissolved, then add sour cream, kefir and milk.
2. Sift flour, baking powder into the dough, mix everything until smooth so that there are no lumps. If there are any lumps, let the dough stand for a while, then stir vigorously, repeat if necessary.
3. Pour in vegetable oil and a little vanilla for flavor and aroma.
4. Let the dough stand for 30 minutes, it's done - it's time to bake the pancakes. The dough should have the consistency of a very thin sour cream, while it should "stretch" from the ladle.
5. Brush a frying pan with vegetable oil and heat well. Pour the dough with a ladle, distribute it evenly over the plane to the edges. On fire, bring to pink on one side, turn over to the other.
6. You will succeed thin pancakes with a hole, lay them out in a stack when baking, cover with a towel and let stand.

Bon Appetit!

Lace pancakes with milk and boiling water

What lacy and unusual pancakes in milk can be baked according to this recipe! Delicate and delicious, they just melt in your mouth! The recipe is simple and in your power to bring it to life!

The pan for pancakes should be well warmed up and in 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 pan, without removing from the heat, must be thinly greased before each pancake. This can be done with a foam sponge or silicone brush. Some housewives grease the pan with a piece of bacon with 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. 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 of milk

Sift the flour, adding the entire amount gradually in portions

We get a dough thicker than pancakes

This is done so that no lumps form.

Now add the remaining milk, knead the dough

Pour in vegetable oil, mix

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

The dough will become thinner, more elastic, and the pancakes will be laced.

We warm up the pan well, grease it with a thin layer of vegetable oil

We collect a small amount of dough into the ladle, start pouring it into the pan approximately in the middle, holding the pan by the handle, while making a smooth circular motion with your hand, distributing the dough over the entire surface

Gently turn the pancake over in the pan, prying it with a wooden spatula

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

Grease the pancakes with butter at the end or not, of course, your desire. Remember that we have vegetable oil in the recipe dough, vegetable oil in the pan before each pancake, and the third time we apply oil while the pancake is warm. Calorie counting!

Bon Appetit!

Traditional custard pancake recipe

Custard pancakes with milk are very tender, surprise with their softness and have an even texture. Great for a variety of different fillings, have a neutral taste for 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

We mix, we get a lumpy and very thick dough

Add a glass of milk and whisk the creamy dough

This method eliminates the presence of lumps in the dough.

We put a frying pan on medium heat to warm up well

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

Add vegetable oil, mix

The dough is liquid in consistency

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

We turn the pancake to the other side from one edge with our 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

Stacking pancakes! We help ourselves!

Bon Appetit!

Thin pancakes in milk recipe with holes with boiling water

Recipe custard pancakes this is great option beautiful pancakes on weekdays and holidays. And the secret of many holes is in the addition of baking soda or baking powder.

They turn out to be thin, tender and very tasty! Cooking them is not difficult, any housewife can handle 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 n. salt

Cooking method:

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

It turns out very beautiful and mouth-watering pancakes! Bon Appetit!

Video recipe. Lace pancakes with milk

You will need:

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

Lush yeast pancakes with milk

Delight your loved ones with fluffy and light yeast pancakes! Such an appetizing miracle in the holes is obtained with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. Pancakes like this take a little patience yeast dough should stand and prove 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 yeast, half sugar and a little milk, set aside until sugar dissolves

In a deep bowl with a reserve, beat the rest of the sugar, eggs and salt with a mixer

Add yeast to the egg mixture, mix with a mixer

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

When there is already more than half of the flour in the dough, pour vegetable oil into it

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

After a while, the dough doubles in the dishes, and it will bubble well, the yeast does 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 stir vigorously

We heat the pancake pan well over medium heat, apply vegetable oil on 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 are waiting for the pancake to brown, turn the pancake to the other side using a spatula

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

We continue to bake the rest of the pancakes.

We put all the pancakes in a pile, let them stand under a towel

Bon Appetit!

Recipe for delicious pancakes in sour milk

Pancakes with sour milk as an option for those who do not particularly like sweets. Such pancakes are very light and tender, in addition, they have a special sour taste. The author's most favorite pancakes!

The very structure of pancakes has plasticity, and at the same time, softness. Pancakes with sour milk are ideally combined with a variety of fillings. It is easy to work with them, stuffing them and giving them the desired shape, they do not tear or break.

How to make sour milk yourself? It couldn't be easier! Pour natural milk into a glass container, throw a piece of bread and put it in a warm place, even in the sun. In a day (or sooner) you yourself will see how the transparent milk whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and put it in the cold. Spoiled milk ready!

You will need:

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

Cooking method:

Combine eggs with sugar, salt and vanillin with a mixer or whisk for flavoring. For a neutral taste of pancakes, 1 tablespoon of sugar is enough, if you like it a little sweeter, throw all the sugar. It is better to use icing sugar instead of sugar. Beat until the sugar grains dissolve.

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

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

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

Pancakes can be baked immediately, choux pastry does not require additional time, the pancake dough should turn out to be homogeneous, viscous and drain in a thin stream from the ladle.

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

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

After pouring out a small amount of dough, distribute it over the surface, brown one side, turn the pancake over and bake it on the other side for a short time.

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

Bon Appetit!

Video recipe for thin and tender pancakes

How to cook the simplest recipe for making pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

Pancake recipe is the simplest is necessary for every housewife, because this dish can be used as an option for a quick and mouth-watering breakfast, delicious dessert or hearty snack that can be prepared in just a matter of minutes. Cooking pancakes is not difficult, for this you need only five components, and the time is only half an hour, which is very important for modern housewives. Traditionally, pancakes are prepared with milk, but if there is no milk in the house, take water or kefir (whey, fermented baked milk), after diluting them with liquid. The simplest recipe for pancakes involves the use of the most common ingredients that are found in every kitchen. Pancakes can be served simply with sour cream, honey or jam, and you can also wrap any filling in them - both sweet and salty, who likes what more.

The components for baking pancakes need to be prepared as follows:

• milk - three tbsp.;
• flour - two tbsp.;
• eggs - two pcs.;
• sugar - two tsp;
• vegetable oil - one tbsp. l.

Cooking simple pancakes in this way:

Break eggs and milk into a separate container. The amount of sugar depends on your preference and the filling. If pancakes are intended to be filled with meat or mushrooms, that is, unsweetened filling, then sugar can generally be excluded from the recipe or used minimal amount... Whisk the ingredients well with a whisk or mixer. Sift the flour so that the pancakes are tender. Then add to the liquid ingredients. Beat again with a mixer. Then you will definitely not have lumps. Pour in vegetable oil. Mix well.

Then heat the pan well. Pour a small amount of dough onto a hot surface and bake until golden brown on one side. Then turn it over to another and after a minute remove the finished pancake on a plate.

Place ready-made crêpes with a crispy crust on a separate dish. Serve hot with delicious sauce as well as brew aromatic coffee or make delicious herbal tea.

A simple pancake recipe

It is difficult to imagine festivities on Shrovetide without pancakes, and even in family menu on weekdays they are frequent guests. After all, this is the very dish from which all households, young and old, will be delighted. There are countless recipes for this delicacy. Today, we will focus on the simplest and at the same time successful options and tell you how to make delicious pancakes using kefir, water or milk as the basis for the dough. Each of them is good in its own way and assumes the perfect final result.

A simple recipe for making pancakes with kefir

• wheat flour - 330-390 g;
• kefir - 520 ml;
• water - 240 ml;
• granulated sugar - 65 g;
• large chicken eggs- 2 pcs.;
• baking soda - 5 g;
• table salt - 5 g;

We start the preparation of kefir pancake dough by beating eggs. To do this, mix them in a bowl with sugar and salt and process with a mixer until smooth.

Next, pour kefir into the egg mixture, sift flour there and achieve maximum mass homogeneity without admixture of lumps. Now we heat the water to a boil, throw soda into it and pour the resulting mixture into the dough, stirring it continuously and intensively at the same time.

After five minutes, add refined vegetable oil to the dough, stir it thoroughly and start baking pancakes. We warm up the pan thoroughly, oil it a little, pour the dough with a ladle and quickly tilt the container over the entire bottom. After the product is browned on both sides, put it on a dish and start cooking the next ones.

A simple recipe for thin pancakes in water with holes

• wheat flour - 355 g;
• water - 495 ml;
• granulated sugar - 45 g;
• large chicken eggs - 3 pcs.;
• baking soda - 5 g;
• table salt - 5 g;
• vegetable oil without aroma - 75 ml.

To prepare pancakes in water, pour in a glass of water heated to a boil to the eggs, beaten with granulated sugar and salt, without stopping to work with a mixer. After that, sift all the flour into the mixture and stir with the same mixer until a homogeneous texture. Next, throw the soda into the remaining water, heat it up to a boil before that, and add the soda liquid to the dough. Now pour in vegetable oil, once again break through the mass with a mixer and let the dough brew for about twenty minutes. After that, we bake pancakes traditionally in a preheated frying pan, smearing it with vegetable oil before the first product.

The easiest recipe for pancakes with milk

• wheat flour - 355 g;
• milk - 495 ml;
• granulated sugar - 45 g;
• large chicken eggs - 3 pcs.;
• baking soda - 5 g;
• table salt - 5 g;
• vegetable oil without aroma - 45 ml.

We start preparing the dough in milk, dividing it into two equal parts, and mixing one of them with sugar, a pinch of salt and eggs slightly beaten with a whisk or mixer. Now we sift the whole portion of flour there and achieve a uniform texture of the dough. At this stage, it will turn out to be quite thick. Now pour in the second portion of milk and stir the mass thoroughly again. It remains only to mix a little refined vegetable oil into the resulting dough and you can start baking pancakes. We preheat the pan and oil it a little with vegetable oil, or coat it with a slice of lard.

Pancakes prepared according to any of the recipes are perfect for decorating stuffed products or simply eating delicacies with sour cream, honey, jam, condensed milk or other flavors to your taste.

1. Beat eggs with a whisk or fork with sugar and salt until smooth. Heat the milk until warm and gradually pour into the egg mixture, stirring it continuously.
2. Sift the flour through a sieve, add about 1/3 to the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the pancake batter and stir.
3. Then add the remaining flour and mix thoroughly again. Quench the baking soda with vinegar, mix with the rest of the ingredients, add vegetable oil, stir. Grease a frying pan with a piece of butter and put on fire.
4. Pour a ladle of dough into a hot frying pan, distribute it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until tender on the other side (about half a minute).
5. Thus, fry the rest of the dough, stack the pancakes in a stack, greasing each with butter and sprinkling with sugar. The most plain pancakes ready, you can serve them with jam, condensed milk or honey. Bon Appetit!

Pancakes with rice and meat

Delicious pancakes. I really liked it!)

Delicious pancakes. Thanks for the recipe :)

Highly delicious pancakes turned out. THANKS.

It turned out great, and yes, you need a little more sugar)

Orange marmalade

Almond cakes

Easter cakes "Colomba"

Birch juice with orange

Lavash pie with minced meat

Rabbit kebab

Kebab in vinegar

Caucasian shish kebab

Oven chicken skewers

How to cook thin pancakes in milk - a detailed recipe, video

Each nation has its own rich ancient traditions. They are present everywhere: in clothes, everyday life, language, songs, food, etc. Especially interesting Ukrainian traditions in the preparation of various national dishes... So, for every big holiday, Ukrainians have a list of obligatory dishes. How can you imagine Christmas without kuti, and Easter without Easter cake?

Pancakes are considered the same traditional Ukrainian food. There are many recipes for making pancakes, the ingredients remain unchanged:

The flour for their preparation can be used in different ways. The filling can be just as varied. Here everything depends on the inventiveness of the hostess. Perhaps no one would mind eating pancakes with honey, apples, soft cheese, condensed milk, mushrooms, meat, etc.

When cooking pancakes, housewives often face problems: how to bake thin and strong pancakes, or, conversely, fluffy and friable.

We will reveal to you a few secrets

1. Wheat flour is best for making pancakes. But if you prefer crumbly pancakes, then you can use oatmeal or buckwheat flour.
2. To avoid the appearance of lumps, add flour in small portions, stirring constantly.
3. To make the pancakes very tender, sift the flour 2-3 times.
4. Water is the basis for thin and firm pancakes, but pancakes made with milk are much tastier. Mix milk and water for a strong and tasty product.
5. If you bake pancakes on kefir, then they will turn out to be lush. You will get the same effect if you make pancakes from yeast dough.
6. It is advisable to have a separate pan for baking pancakes.

Several recipes for making pancakes in milk

They will certainly come in handy, because these pancake recipes have already been tested by more than one housewife, and the ingredients are indicated in exact proportions, which guarantees a wonderful, delicate taste.

• Milk 2.6% 1 l
• Eggs 4 pcs.
• Flour 500 g
• Vegetable oil 2 tbsp. l.
• Sugar 1.5 tbsp. l.
• Salt 0.5 tsp

Beat eggs and sugar in a large bowl.
Heat some of the milk, salt and mix thoroughly with beaten eggs and sugar.
Gradually add flour to the resulting mixture, stirring constantly so that there are no lumps.
Add some baking soda, salt and oil. Mix.
Add the rest of the milk and beat. The dough should be moderately liquid.
Preheat a frying pan.
Fry the pancake on both sides until golden brown.

Thin pancakes with milk are what you can make for breakfast

• Eggs 2 pcs.
• Sugar 2 tbsp. l.
• Milk 0.7 l
• Flour 300 g
• A pinch of salt
• Vegetable oil 50 g

COOKING PROCESS

In a deep bowl, beat eggs with sugar and salt.
Pour in milk and beat again until smooth.
Add flour in small portions, stirring constantly. Then pour in vegetable oil and stir thoroughly.
Bake pancakes in a preheated pan for 1-2 minutes on both sides.

How to make pancake dough: 3 quick recipes

In Old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the departure of the hungry winter and the beginning of the labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, in fat milk or sour cream. Therefore, they turned out to be thick and rather dense, and were offered by the hostesses not for dessert, but as a main course.

Today, it is not customary to brag about the large thickness of pancakes. In "fashion" - a light, perforated, lace structure. You can get it using various techniques on how to make dough on pancakes. We will tell you about each of them in detail.

Plus, most of us enjoy pancakes with sweet jam, condensed milk, honey, or sour cream. In combination with a fatty dough, the stomach will receive incredibly heavy food, moreover, very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa made from puff pastry, will be very tasty.

Pancake dough with milk

The most common recipe for making pancake dough. For it, you can use store-bought and higher-fat homemade milk.

• milk - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
2. Whisk eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling(liver or stewed cabbage). Thanks to him, the dough will be tastier.
3. Add milk, stir well.
4. Place a strainer on a bowl and add flour to it. This will remove any lumps and create an airy, delicate texture. You should add flour to the dough for thin pancakes in several steps, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes in milk: the dough will easily spread over the pan and will not crumple when turning over.
5. Add vegetable oil and stir.

Pancake dough with kefir

This recipe for how to make pancake dough works the most thrifty housewives... Firstly, with him you can not think about where to put the sour milk. And secondly, you can bake pancakes on kefir and use them as a basis for different fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

• kefir 3% fat - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar, salt, baking soda - ½ teaspoon each;
• vegetable oil - 4 tablespoons.

1. Beat eggs in a deep bowl, add kefir, stir.
2. Heat the mixture briefly for small fire to a temperature of about 60 degrees. This will help the salt and sugar dissolve well.
3. Remove the dishes from the stove, add salt and sugar, stir.
4. Sift flour and add to dough.
5. Dissolve soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to a bowl.
6. Pour in vegetable oil and heat the dough for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Pancake dough on water

Less popular than the others, this pancake dough is more favored by nutritionists. It is the least high-calorie, goes well with berries and fruits, and can be used for breakfast or lunch pancakes. The dish is prepared very quickly.

• water - 500 ml;
• flour - 320 grams;
• egg - 2 pcs.;
• vegetable oil - 2 tablespoons;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Beat eggs into a bowl, add sugar and salt, stir.
2. Pour in water, stir.
3. Gradually add the sifted flour, stir with a whisk or mixer until smooth. Diet pancake dough with holes is ready!

In conclusion, we suggest you watch a video recipe for boiling pancakes.

We bake delicious pancakes!

We already know how to make pancake dough. It's time to move on to baking.

1. Put a frying pan on the fire, ignite it well.
2. Grease a skillet with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce heat to medium - pancakes are not fried, but baked.
4. Cast on 2/3 of the ladle of dough. Pour it quickly into the skillet, which should be kept slightly tilted. This will allow the dough to flow in a circle.
5. The dough grabs instantly, but the first side should be baked for 2-3 minutes.
6. Pry the pancake with a spatula and flip it over to the other side. Bake for a couple of minutes.
7. Place the finished pancake on a platter. You can grease it with butter, or you can leave the surface dry (for a diet meal). Covering the plate with a lid will soften the edges of the pancakes. Leave the dish open if you want to crunch some delicious lace.

On average, it takes an hour and a half to prepare a dish. And it dies down instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and your favorite jam!

The easiest recipe for delicious pancakes?

My wife breaks eggs into a cup, adds milk, kefir or fermented baked milk - whatever is in the house and beats it well. So that there are no lumps, it sifts the flour, adds it and whips it again. He adds sugar if he makes pancakes sweet, and if he wants to make them with filling, he does not add at all. Add a little vegetable oil and beat the dough again.

Heats the pan, greases it with oil and pours the dough into it. The pancake is browned - it's time to turn it over, a little more and you can remove it on a plate.

Only now, not every frying pan bakes pancakes well, the wife has a special shallow frying pan for this, in which she does nothing else, only pancakes.

I always use one recipe for pancakes and the pancakes are delicious, thin and eaten in one sitting. It is necessary to take a polish of milk of good fat content, ideally a country one, warm it up to a warm state. In a small amount of milk, dissolve a tablespoon of sugar, a full teaspoon of salt, drive in two eggs, four tablespoons of odorless vegetable oil. Stir everything thoroughly, add flour so that the dough is like thick sour cream, stir the dough thoroughly with a whisk so that there are no lumps, then pour in the remaining milk, stir, add an incomplete teaspoon of soda and a couple of tablespoons of vinegar. Stir everything thoroughly and bake pancakes.

I take liquid (everything in the house) sour milk, kefir, sour cream, yogurt, everything that is worth and deteriorates or deteriorates, I warm it up a little. pouring a little into a mug.

I add more flour, salt, sugar, an egg - I start kneading the dough, the dough is thick and a little bit I start adding what is in the mug - and there will be no lumps and will not be too liquid.

Do not forget to dilute the yeast in a mug. In my opinion, it is better to cook with them than with baking powder.

Leave the dough in a warm place for 40-60 minutes to rise, then heat the pan, add oil and bake.

I like to cook with sour milk - pancakes are delicious, better than fresh

I use three chicken eggs for the dough

Also three glasses of regular milk

It takes two glasses of flour

A pinch of salt and sugar on the stove

Two tablespoons of any unscented vegetable oil

How do we make such pancakes:

First, prepare the dough by combining all the ingredients and stir everything well. And add vegetable oil to the dough, just a couple of tablespoons, and then they will not stick to the pan.

Preheat the pan and start baking pancakes, and then eat them with sour cream, jam, jam. It's great to brew the freshest tea and eat pancakes with honey, or you can stuff them.

In reality, there are a lot of cooking recipes, in Russia they have always respected and baked this delicacy with pleasure, I want to write a recipe for making pancakes with cheese, a minimum of time is spent on cooking, but this produces a very tasty product.

For starters, the ingredients are:

• flour (2.5 cups)
• milk (3 glasses)
• eggs (5 pieces)
• granulated sugar (100 grams)
• hard cheese of any kind, for an amateur
• salt (half a teaspoon)
• butter, in which we will fry pancakes

Cooking: we take the cooked 5 eggs and separate the yolks from the whites, then grate the cheese, then beat the yolks, flour, salt and cheese in a mixer, then beat the whites separately in a mixer until a strong white foam and carefully add to the resulting mass for pancakes. At the final stage, mix everything well and can be laid out on a preheated frying pan.

I cook pancakes on juice. To prepare them we need: For the dough - 200 ml of orange juice (or any other), 60 gr. sour cream (fat), 100 gr. flour, 1 tbsp sugar, 2 eggs, 1 tbsp. a spoonful of vegetable oil, salt to taste. For the filling - 100 grams of boiled condensed milk, 2 oranges.

First, make the dough. Mix the juice, sour cream, eggs, sugar and salt well, and at the end of the kneading add the sifted flour. Stir everything again to obtain a homogeneous mass and add vegetable oil there. Heat the pan, grease with oil and bake pancakes. Grease the finished pancakes with boiled condensed milk on top, spread the orange slices and roll the rolls. Fast enough and tasty. Try it.

Everyone loves my pancakes, but it's not for me to decide whether they are being prepared or not. For me, of course, it's simple, I'm used to it and I do it by eye on the machine. I take 5 eggs per liter of milk, the secret is to beat the whites and yolks separately. Here, in turn, I pour them into milk (or kefir), add salt, sugar, flour, a little soda, beat everything with a mixer and let it stand for a while. The consistency of the resulting mass is similar to sour cream. Then I bake, pancakes always turn out thin, ruddy and tasty.

I will share the recipe that was suggested to me a couple of years ago, since then I have finally started to get pancakes.

I start dough for pancakes with milk, add two or three eggs, a pinch of salt and 3 tablespoons of sugar to it, 3 tablespoons of butter, add flour "by eye", as a result the dough turns out to be thick, like on pancakes. Then I slowly add boiled water, stirring the dough. As soon as the dough acquires the desired consistency, I stop adding water.

I will share my recipe for pancakes. I really love spread sheets (thin pancakes) and I bake them according to the following recipe:

• 4 eggs
• 1 liter of milk
• 2 cups of flour
• 100 g vegetable oil (straight into the dough)
• 100-150 ml boiling water
• salt, sugar to taste

I mix all the ingredients with a blender, then, stirring constantly, pour boiling water and let it brew for about 15 minutes. And then I start baking in a well-heated frying pan. Pancakes are always delicious and never burn.

Pancakes - Traditional Antique Russian dish, which has retained its popularity to this day.

Pancakes - simple, yes "not easy"

In the old days, special importance was attached to pancakes, many different rituals and traditions were associated with them, it was this dish that accompanied a person all his life, from birth to death. According to tradition, the woman in labor was always fed pancakes, they were also necessarily present in the memorial rites.

But the most important thing is that the pancakes are delicious and a simple dish, which is suitable for both daily meals and festive table... In Russian and others national cuisines there are many a variety of recipes pancakes.

Pancakes can be lean, wheat, buckwheat, oat, corn, pea, custard, baked, with sweet, fruit, cheese, meat and other fillings. But the easiest and fastest to prepare are simple pancakes, which every housewife should be able to prepare.

Ingredients for simple pancakes:

• 200 g flour
• 2 eggs
• 50 g butter
• 1 glass of milk or water
• Salt on the tip of a knife
• A teaspoon of sugar

How to make simple pancakes?

1. Pour the flour into a bowl and gradually pour in the milk, stirring thoroughly with a wooden spatula so that there are no lumps.
2. Add beaten eggs, sugar and salt to these. Mix all the ingredients thoroughly, the mass should have the consistency of sour cream.
3. Preheat a skillet and brush it with oil. Pour the dough into the pan with a deep spoon or ladle and spread it evenly over the entire surface.
4. The dough layer should be very thin. Bake plain pancakes on both sides by turning with a spatula or wide knife.
5. Ready-made pancakes can be stacked on top of each other, fold them in half, four times or roll them up in a tube.
6. It is best to serve pancakes hot with jam, with condensed milk, butter, sour cream, powdered sugar, or make spring rolls by wrapping fruits, berries, meat, cheese, mushrooms or herbs in them.

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Easy ways to make thin pancakes with different ingredients

Thin pancakes are a popular delicacy. Unpretentious and at the same time varied, the dish is prepared simply. To make thin pancakes, you need to mix flour with eggs and liquid, season with salt, sugar and vegetable oil. So it turns out batter, which is baked in small portions in a pan. It's simple, and yet not always, it turns out, bake a thin pancake the first time.

It takes practice to learn how to bake pancakes, and therefore the main thing is not to stop at the first "coma" and try different recipes and ways to adapt each for yourself and find your own formula for the perfect pancake baking. Depending on the method chosen, pancakes can be cooked with milk, kefir, water, mineral water, whey, or beer.

Method one: With milk

Thin pancakes in milk according to the classic recipe are very simple and quick to prepare. Unlike pancakes cooked in other liquids, "milk" pancakes are softer and more satisfying. At the same time, they are more high-calorie.

Recipe 1. Classic pancakes with milk

• 2 eggs
• 1 tablespoon sugar
• 5 glasses of milk
• 2 cups of flour
• 2 tbsp vegetable oil without a pronounced aroma
• Pinch of baking soda and salt

1. Beat eggs with sugar and a glass of milk. Add baking soda and salt.
2. Sift 2 cups flour and add it in small portions to the dough, stirring gently.
3. Add the remaining milk (4 cups) to a thick, homogeneous dough and mix well.
4. Pour 2 tablespoons of vegetable oil into the dough. Mix everything and you can start baking.
5. Heat a frying pan with a little oil.
6. Stir the dough with a ladle, gently scoop up and pour into the pan. Rotate the pan quickly to allow the dough to spread over the entire bottom of the pan.
7. Bake for a few minutes, then pry with a knife and quickly turn the pancake.
8. Put the finished pancake on a plate and, if desired, grease with butter.
9. Bake pancakes from the whole dough in this way.

Based classic recipe you can make pancakes with additives. For example, with a baked pumpkin.

Recipe 2. Pumpkin pancakes

• 1 egg
• 200 grams of pumpkin
• 1 tablespoon butter
• Sugar to taste, sachet vanilla sugar, a pinch of salt
• 1 teaspoon baking powder
• Milk

1. Wash the pumpkin, wrap in foil and bake in the oven.
2. Melt the butter.
3. Beat the egg with sugar, vanilla sugar, a pinch of salt and pour in the cooled butter.
4. Purée the pumpkin in a blender and add to the egg-butter mass.
5. Add enough flour to get the consistency of a pancake dough.
6. Bake in a preheated skillet.

The end result is sunny pancakes that can be served with various sauces.

For all those who like to experiment and try foreign cuisine, we recommend making crepes - the French analogue of thin pancakes. These are tender French pancakes, which are the ancestors of pancakes of other nations.

They are usually served with a variety of sauces. They do not contain sugar in their composition, and therefore they are very tasty both with sweet sauces and fillings, and with unsweetened additives.

Recipe 3. Pancakes Crepes

• 1.5 cups flour
• 2 cups milk
• 2 eggs
• 40 grams of melted butter

1. Beat eggs with milk and melted butter.
2. Pour flour in a slide into a deep bowl and make a depression in it.
3. While stirring with a whisk, pour the egg mixture into the flour in a thin stream.
4. Knead to a homogeneous dough and cover with plastic wrap. Leave for half an hour.
5. Heat the pan, pour in the dough and distribute it evenly over the pan.
6. Bake until tender creamy on both sides.

To make caramel sauce, you need: half a glass icing sugar toss with ¼ cup orange liqueur, zest and juice of one orange and lemon in a saucepan. Heat the liquid over low heat until the sugar dissolves.

Increase heat and simmer mixture for about 10 minutes until caramelized. Remove from heat and add 60 grams of butter.
Pour the hot sauce over the crepes folded into a triangle.

Can you cook air cream Chantilly.

To do this, you need to take a glass of heavy cream (33%), 1/3 cup of powdered sugar and a teaspoon of vanilla sugar or a pinch of vanilla extract. Beat all components with a mixer until smooth and fluffy.

Put the finished cream on the crepes using a pastry bag or serve it in a gravy boat.

• Advice 1. Choose a pan with a non-stick coating and low sides. This will make the process of baking pancakes more convenient and less time consuming.
• Tip 2. Grease the skillet only once before baking the first pancake. For the rest of the pancakes, the butter that is in the dough is enough.
• Tip 3. Stir the dough each time you add a new pancake portion to the skillet as the dough quickly forms flour sediment... Thanks to this, the dough will be homogeneous, and all the finished pancakes will be thin and of the same consistency.
• Tip 4. When adding vegetable or fruit puree, cocoa powder and other additives to the dough, mix the dough thoroughly so that no lumps remain. As a result, the pancakes will be smooth, with a delicate and uniform consistency.
• Tip 5. Be sure to try the first pancake. If it's too thick, add a little milk. And if it breaks, add flour and mix thoroughly. If everything suits you, keep up the good work. Only now, every next time you do not need to grease the pan with oil. For this, the oil that is part of the dough is quite enough.

Method two: On kefir

Kefir is an excellent liquid ingredient for thin pancakes. Unlike "milk" pancakes, these are more airy and tender.

Recipe. Pancakes "Air"

• 3 eggs
• 50 grams of butter
• 1 - 2 glasses of kefir
• 2.5 cups flour
• Sugar to taste, a pinch of salt

1. Separate the yolks from the whites.
2. Beat the whites with a pinch of salt until firm peaks.
3. Grind the yolks with sugar, add soft butter and flour.
4. We dilute the resulting steep dough with kefir until the consistency of thick sour cream is obtained.
5. Add proteins to the thick dough. It is important to mix them very carefully into the dough to make airy pancakes.
6. Pour the finished dough into the middle of a hot skillet and level with a spatula.

• Advice 1. The less sugar, the more fluffy the pancakes will be.
• Tip 2. It is better to choose not fatty kefir, which will make pancakes less high in calories and more fluffy.

Method three: On the water

Pancakes on water are no less popular than on milk or kefir. Unlike the latter, they are less nutritious. In addition, thin pancakes on the water are an excellent basis for exquisite dishes with fillings and sauces, as well as pancake cakes.

Recipe 1. Classic pancakes on the water

• 1 cup flour
• 1 glass of water
• 1 tbsp vegetable oil
• 1 egg
• 1 tbsp Sahara
• A pinch of salt

1. Grind the egg with sugar and salt, add flour and mix.
2. Pour water into the egg-flour mixture and beat with a mixer. Add vegetable oil and beat the dough with a mixer until smooth. When you are sure that there are no lumps in the dough and it is smooth, start baking the pancakes.
3. Preheat a frying pan and grease it with oil. Stir the dough, scoop up and pour over the pan. Bake until tender and turn over.
4. Thus, bake pancakes from the whole dough, but you no longer need to grease the pan, since the dough contains oil.

If classic thin pancakes on the water seem boring to you, then prepare Moroccan beghrir. These pancakes are unique in that they are baked on one side only and are very porous. Served with sweet honey-cream sauce.

• 300 grams of flour
• 100 grams of semolina
• 2 egg yolks
• 1 teaspoon sugar
• 1 teaspoon olive oil
• ½ teaspoon dry yeast
• A pinch of salt, a pinch of baking powder
• Warm water, about 850 ml

1. Mix all dry ingredients, yolks and gradually add water while stirring the dough.
2. Beat with a mixer until the consistency of a dough for classic pancakes.
3. Cover the container with the dough and put in a warm place for an hour.
4. Wipe a cold frying pan with a napkin dipped in water.
5. Pour the dough into the center of the pan (do not distribute it over the pan).
6. Bake until the top is no longer sticky. Do not overturn!
7. Remove the pancake from the pan and grease with sauce.

To prepare the sauce, mix 90 grams of butter with honey and melt. Ready sauce grease each pancake.

And you can also make very sweet pancakes on the water, no less original than Beghrir. These are Japanese Doriyaki, which differ from all existing ones not only in consistency, taste, but also in serving. A popular dessert in Doriyaki is sweet crêpes made from a thick, biscuit-like dough served with bean filling.

Recipe 3. Pancakes Doriyaki

• 2 eggs
• 80 grams of sugar
• 1 tablespoon honey
• 0.5 teaspoon baking soda
• 50 ml water
• 130 grams of flour

1. Beat eggs with honey and sugar until smooth, golden brown.
2. Add soda diluted with water to the egg mixture and beat with a whisk (mixer).
3. Gradually add the sifted flour. You should get a homogeneous, fairly liquid dough.
4. Cover the finished dough and leave to infuse for about 30 minutes.
5. Heat a skillet and grease it with oil.
6. Pour some dough into the pan and as soon as bubbles appear on the surface of the pancake, quickly turn it over and bake for about 20 seconds.

To prepare the "Anko" bean filling, you must:

Soak 200 grams of adzuki beans in water and leave overnight. In the morning, drain the water, rinse and transfer the beans to a saucepan, add water and put on fire. Bring to a boil, cover and turn off heat. Leave the beans in the saucepan for 5 minutes.

Drain and dry the beans, add clean water to cover them completely. Boil the adzuki for an hour, adding water.

Pour 200 grams of sugar into a saucepan with beans and boil them in three steps. Cool slightly and cook mashed potatoes. It is best to rub the beans through a sieve to get homogeneous mass without skins.

Put the finished filling on the pancake and cover with another pancake on top, lightly press down. Store the finished dessert in the refrigerator.

• Advice 1. It is very important to bake Beghrir in a cold skillet. This is the key to "bubbling" pancakes.
• Tip 2. You need to bake them quickly so that the side that is baked remains light.
• Tip 3. After each Beghrir, the pan must be turned upside down and placed under a cold stream of water and held until it cools.
• Tip 4. The consistency of finished doriyaki should resemble a thin biscuit, therefore, during the preparation of the dough, you need to beat it for a long time.
• Tip 5. If too sweet pancakes are not your option, you can reduce the amount of sugar in the dough. The filling makes up for this with interest.
• Tip 6. To speed up the process of making dessert, you can buy ready-made Anko pasta, mix it with chocolate paste, add berries and stuff the pancakes with it.

Method four: On mineral water

An easy way to bake thin pancakes is to replace plain water"Soda". These pancakes are very thin and light.

Recipe. Pancakes on mineral water

• 500 ml sparkling mineral water (not salted)
• 1 cup flour
• 3 eggs
• 2 tbsp vegetable oil
• A pinch of salt

1. Mix mineral water, sugar, salt and vegetable oil in a container. Stir well to dissolve the sugar.
2. Add eggs to water mixture, stir.
3. Without stopping stirring, gradually add flour until the dough becomes like sour cream in consistency.
4. Heat a frying pan and grease it with oil. Stir the dough and pour a small portion into the pan. Pour evenly over the bottom of the pan and bake until tender. Flip to the other side.
5. Put the finished pancakes in a stack on a plate and serve with sour cream.

• Advice 1. If you reduce the number of eggs, the pancakes will be more tender and less dense.
• Tip 2... If you replace the eggs with starch, it will turn out delicious lean option pancakes.

Method five: On serum

Thin pancakes cooked with whey are airy and porous. They are perfect as a base for fillings and various sauces, spreads.

Recipe. Pancakes with whey

• 500 ml serum
• 2 cups of flour
• 1 tbsp Sahara
• 2 tbsp vegetable oil
• 0.5 tsp salt and the same amount of soda

1. Heat the whey a little and add flour to it. Stir so that there are no lumps.
2. Add salt, sugar, baking soda and oil. Stir and leave to infuse for at least an hour.
3. Preheat a frying pan and brush with oil.
4. Stir the dough gently and pour it thinly over the bottom of the pan. Cover and bake for a few minutes.
5. Fold the finished pancakes in a stack and serve with any sauce or spread.

• Advice 1. Strain the whey well to keep the pancakes fluffy. And be sure to warm it up to a nice warm temperature. Thanks to this, the dough is brewed, which also provides the pancakes with splendor.
• Tip 2. Be sure to infuse the dough to get porous, thin pancakes. While the dough is infused, it ripens. It can be insisted for three hours.

Method six: Without adding liquid

This method, at first glance, seems to completely contradict the "pancake canons". But still, he is! This is exactly how pancakes are prepared without liquid in the southern regions of India. These crispy spicy pancakes are called Masala Dosa. They are served hot with potato filling and various chutney sauces.

Recipe 1. Masala Dosa

• A glass of white rice
• 1/2 cup lentils
• 0.5 teaspoon sugar
• A pinch of salt and shambhala (fenugreek seeds)

1. Wash rice and lentils separately and cover with water. Leave it on for 8 hours (preferably overnight).
2. In the morning, drain the water, rinse each component and grind in a blender with the addition of water until a pasty consistency (separately rice and separately lentils).
3. Mix both "pastes", add salt, shambhala and sugar. Wrap the mixture and place in heat for fermentation (at least 4 hours).
4. Beat the dough well.
5. Pour 4 tablespoons of dough into a preheated and oiled frying pan and spread with a spatula in a circular motion.
6. Bake on both sides until golden brown

To prepare a classic filling, you must:

Boil 10 potatoes, remove the skins from them and mash with a fork. Heat 0.5 teaspoon of mustard seeds, 1 teaspoon of finely chopped green pepper, 7 curry leaves, 0.5 finely chopped onion in a skillet and fry for about 2 minutes.

Put the mashed potatoes in a skillet with vegetables and spices, add salt, 1.4 teaspoons of turmeric, a pinch of sugar and 1 teaspoon lemon juice... Cook for about 2 minutes and sprinkle with a teaspoon of chopped cilantro. Remove from heat after a minute.

Put a tablespoon of the filling in a pancake, fold in half and heat in a hot skillet.

Additionally, chutneys can be served.

• Advice 1. Fenugreek is a condiment that can be purchased at spice stores.
• Tip 2... Fenugreek is a part of such Georgian spices as hops-suneli and kokkh-suneli. The first seasoning contains a lot of coriander, which will give the pancakes a very spicy taste. If that doesn't work for you, opt for the second seasoning. This is in case you were unable to buy pure fenugreek.
• Tip 3. You can replace fenugreek with hazelnuts or walnuts.

Pancakes with milk fluffy without yeast recipe

The classic recipe for unleavened pancake dough

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

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour to soften the pancakes. Liquid ingredients should be added in a thin stream to the flour, stirring 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, thanks to which it will spread better in the pan, and the pancakes will not burn during frying.

1. Use finely ground wheat flour.
2. Milk must be warm.
3. Skimmed milk better not to use.
4. For thin pancakes, the dough should be thin.
5. The more eggs you add to the dough, 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 on for 15 minutes - this will improve the strength of the pancakes, and they will not tear during the flipping 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 quickly spread the dough over the entire area with dexterous movements. Our goal is thin pancakes, so you don't need to pour a lot of dough.

Wait until the bottom of the pancake is golden brown, and the top - matte, and gently turn it over with a thin wooden spatula or a knife with a blunt rounded tip.

Grease the finished pancake with butter - this will add a little flavor, juiciness, and 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 occasionally, for 20 minutes. After that, add salt, let cool, and then rinse and dry the pan thoroughly. Next, grease it outside and inside with vegetable oil and bake in the oven at 180 degrees for about 30 minutes. After the pan has cooled down - it is completely ready for making thin and beautiful pancakes!

In today's article I will tell you how to make pancakes with milk, water and kefir. Everyone knows from childhood about this delicacy, but the history of the origin of the dish remains a huge secret for many. I will open the veil of secrecy and consider the history of making pancakes at the end of the article.

How to make pancakes with milk

Pancakes are a simple dish in terms of preparation. Traditionally, it is kneaded with sour cream, adding buckwheat flour. Some recipes use yeast dough.

Buckwheat flour is not difficult to buy, but it mixes poorly and has to be mixed with wheat flour in equal proportions. It takes several hours to prepare the yeast dough.

Sour cream in traditional recipes it turns on unreasonably, since the ready-made delicacies are very satisfying. And when you consider the fact that people eat them with sweet sauces, they become heavy and fatty foods.

Ingredients

Servings: 10

• egg 2 pcs
• flour 200 g
• milk 500 ml
• vegetable oil 30 ml
• salt 2 g
• sugar 5 g

Per serving

Calories: 147 kcal

Proteins: 5.5 g

Fats: 6.8 g

Carbohydrates: 16 g

9 minutes Video Recipe Print

Combine eggs, sugar and salt in a bowl. Two eggs are enough. If you use more eggs, the dough will be rubbery. Pour milk into a bowl with eggs and, after mixing, beat thoroughly with a mixer.

Add sifted flour in small portions. This technique will saturate the flour with oxygen, so that the pancakes will have a delicate and soft structure. In the end, you get a dough, the consistency of which resembles liquid sour cream.

Some cooks add baking powder or baking soda. According to them, these ingredients enhance the quality of the finished meal. They are not provided in my recipe, because they do not bring any special effect.

Add oil last and mix everything. The butter prevents the pancakes from sticking to the pan during baking, making it easier to turn and cook.

Preheat a frying pan. Pour some salt into the pan, and after darkening, remove with a napkin and add a little oil.

Using a ladle, pour some of the dough into the skillet. Immediately, slightly tilting the pan to the sides, distribute evenly over the work surface. Literally after 2 minutes, turn the pancake over with a wooden spatula.

After another 2 minutes, transfer to a plate. Bake all pancakes in the same way. I recommend spreading it on a greased dish. Cover with a lid on top.

Now you know how to make pancakes with milk. If you have the secrets of cooking, I will gladly familiarize myself with them. Leave them in the comments.

It is better to serve hot pancakes with, berry syrup or thick sour cream.

How to make pancakes in water

Pancakes - favorite treat of many people. The housewives bake them according to recipes using kefir, milk, yogurt and water. I will consider the last option by telling you how to make pancakes in water.

Pancakes cooked in water are a simple and economical dish. It is perfect for people suffering from food allergies and beauties who are slim and afraid.

Ingredients:

• Flour - 2 cups.
• Eggs - 2 pcs.
• Water - 750 ml.
• Butter- 100 g.
• Vegetable oil - 0.25 cups.
• Soda, sugar, salt.

Preparation:

• Pour half a glass of water into an enamel or glass dish, and then add eggs, salt, sugar and mix everything. You should get a mixture of a homogeneous consistency.
• Pour flour into a bowl, gradually stirring all the time. Try to make the dough smooth and free from flour lumps.
• Pour in warm water and stir. Take so much water that the dough resembles liquid sour cream. Add some vegetable oil and stir.
• Prepare the pan. A low cast iron product with a comfortable handle is suitable for frying. It is convenient to evenly distribute the dough on such dishes and turn the pancakes over. Grease a frying pan with oil and heat.
• Using a ladle, pour the dough into the center of the pan and distribute evenly. The T-stick will make the task easier. Do it as quickly as possible, as it grabs instantly on a hot surface.
• When the pancake is browned on one side, gently turn it over with a knife or a special spatula. Put the finished pancakes on a plate, greasing with butter.

Video preparation

Now you are well aware of how to cook pancakes in water. Use the recipe to make your treat easily. It remains to put sour cream or jam on the table, call the household and serve dessert.

How to cook kefir pancakes

Continuing the topic of the conversation, consider how to cook pancakes with kefir. They are perfect for breakfast or dinner. Russian cuisine has always been famous lush pancakes and fragrant pancakes. Let's remember the wonderful spring holiday -. On this day, pancakes are baked and neatly stacked in large piles.

Kefir-based cooking technology does not differ from classic way... The ingredients are combined in the correct sequence, the dough is kneaded and pancakes are baked. Ready-made pancakes can be stuffed. Most often mushrooms are used, chopped meat and other products. If you like thick pancakes, pay attention to cooking with kefir.

Surely you have already tried openwork pancakes, which are characterized by a wonderful taste and excellent appearance... Many chefs try to recreate the dish in the kitchen, but they fail. I will reveal the secret of making such pancakes. Using the recipe, you will delight your family with a "perforated" treat.

Ingredients:

• Kefir - 500 ml.
• Eggs - 2 pcs.
• Milk - 250 ml.
• Flour - 300 g.
• Soda, sugar, frying oil.

Preparation:

1. Heat kefir on a gas stove or in a microwave oven.
2. Break eggs into a bowl with kefir, add sugar along with soda and mix. If you do everything right, the liquid will begin to foam.
3. Add sifted flour in small portions. After mixing, you get a dough that resembles sour cream in density.
4. Add boiled milk. Milk will make the dough thinner.
5. Fry the pancakes on all sides until golden brown in a preheated and oiled frying pan. Each pancake will be covered with holes. This is the merit of soda and kefir.

The finished dish goes well with preserves, jams and condensed milk.

Video recipe

Pancake history

Pancakes were invented by the Eastern Slavs, so they are considered a dish of Russian cuisine. Other versions do not agree with this opinion and are ready to challenge it.

According to the Chinese, the birthplace of pancakes is the Celestial Empire. In reality, Chinese pancakes resemble ordinary tortillas, and the recipe includes onions. There is another controversial opinion, according to which ancient Egypt is the birthplace of pancakes. But, the Egyptians used different technology and ingredients.

On the territory of modern Russia, even before the formation of the state, people cooked pancakes for the holidays. With their help, sacrifices were made and fortune-telling. Slavic cooking technology practically does not differ from the current version. The only exception is the filling.

The pancakes were liked by the British, who experimented with the ingredients and achieved a fantastic result.

The Germans and French make very thin pancakes. This is due to the desire to preserve the figure. At the same time, they generously fill the dish and other alcoholic beverages.

Eastern European pancakes are large in size. Even one Czech, Slovak or Romanian pancake is enough to satisfy.

The pancakes made in South America are the thickest. They are served with sour and bitter sauce. The basis of the test is corn flour and heavy cream.

Each housewife has her own approach to making pancakes using secret recipes and your favorite dishes. Novice chefs are sure that this Russian dish is easy to prepare. When it comes to cooking, nothing comes of it. I devote the end of the article to the secrets of cooking delicious pancakes.

• Before cooking, be sure to clear your mind, wash your hands, put on a nice apron, turn on the music and concentrate. Nothing should hinder cooking. On a clean table, there should be those ingredients that will be needed to prepare a masterpiece.
• It is imperative to sift the flour several times. So it will be saturated with oxygen and you get airy pancakes. Pour water, milk and other liquids into flour. In this case, it is imperative to add vegetable oil to the dough. Otherwise, the pancakes will stick to the pan.
• A cast iron skillet is the best cooking utensil. It is imperative to warm it up and grease it thoroughly with oil. For this purpose, and lard... In the process of frying, grease the frying pan as needed.
• The first pancake is an indicator of readiness and correct use ingredients. Be sure to try it to find out what to add and how to correct the flavor.
• When making pancakes, do not act as a statue. The dish requires creative approach... Gently lift the pan and pour in the dough in a thin stream. Rotate the pan constantly to distribute the dough evenly.
• The beauty of the finished dish directly depends on the distribution of the dough and the turning of the pancake. Experienced chefs turn the treat over, tossing it in a frying pan. If you want to master this technique, you have to practice. Over time, learn to bake pancakes in multiple pans at the same time.
• The last secret. Bake pancakes before meals. The unsurpassed taste and aroma qualities are preserved only hot.

The article on how to cook pancakes with milk, kefir and water has come to an end. With what to serve dessert, you decide. It all depends on your mood and finances. Pancakes are ideally combined with jam, pate, sour cream, shrimp, butter, caviar and other products. See you!