If you bake pancakes in butter, they will have the appropriate creamy taste as well as the delicate structure of the test that will be displayed taste ready-made tortillas. There are several recipes to follow when preparing this nutritious and delicious dish.

• one and a half glasses of milk
• 2 tablespoons sugar
• 3 eggs
• 8 tablespoons flour (for pancake dough better to use white wheat flour top grade)
• 3 tablespoons butter
• a third of a teaspoon of salt.

The recipe for thin crepes with cream is designed for eight servings, cooking time is about 40 minutes.

Cooking pancakes:

1. Stir eggs, salt and sugar until the sugar crystals dissolve in the mixture.
2. Add a glass of milk, leave half a glass for later, stir.
3. Add flour, stir until the dough is smooth.
4. Add half a glass of milk, stir.
5. Add warm (not hot) melted butter, stir with a spoon.

Bake in a heated frying pan greased with a little vegetable oil. After baking the first pancake, you do not need to grease the pan, and the finished cakes can be placed in a stack and after two or three pancakes, pour a little butter.

Fast

The following pancakes can be prepared quickly, with experience in 20 minutes. We need:

• 2 cups of flour
• 4 tablespoons butter
• 3 eggs
• 1 liter of milk
• a teaspoon of sugar
• a third of a teaspoon of salt.

Preparation:

1. Add salt to the eggs and mix with a mixer.
2. Pour in milk.
3. Add a little flour, break the lumps with a mixer, mix until the mixture becomes homogeneous.
4. Melt the butter, wait until it cools down and pour it into the dough, stir with a spoon.

Lubricate the pan with a piece of butter. You can eat it with any filling, but you can just eat it with fat sour cream.

It is interesting

The oil has been known for a long time - this fat of animal origin is formed as a result of whipping sour cream. It is very simple to make homemade oil - you need to take a three-liter jar, pour half a liter into it homemade sour cream, close the lid and beat the sour cream by shaking the jar. If the sour cream is from the refrigerator, shake it for about one hour. But if it is at room temperature (it can be heated in a water bath), then the whipping process takes 10 - 15 minutes. If the sour cream is too cold and you need to speed up the process, you can pour in a little hot water... When the oil begins to form, it will separate into lumps, and a butter dish - oil serum - will form separately. The oil is collected with a spoon and squeezed in a saucer.

The composition of the oil and its effect on human health began to be studied at the beginning of the 20th century. Cholesterol and saturated fats were declared the culprit of cardiovascular diseases, and it was especially against cholesterol that they took up arms. In the twentieth century, in order to avoid vascular disease, people began to limit the use of this creamy product. But heart disease has become not less, but on the contrary, even more. Probably the point is not in cholesterol, but in the fact that its concentration in different products began to increase due to the deterioration of their quality, and in a sedentary way of life.

But at the end of the twentieth century, oil often had a completely different composition than, say, in the nineteenth century. Nowadays, vegetable fats have been often added to its composition, which have the properties to accumulate in the body and clog blood vessels. In addition, preservatives, emulsifiers, dyes and other additives were added to the oil, with the help of which the product began to be stored longer and had a better presentation.

The benefits of natural butter:

• the beneficial substances contained in the oil improve vision, skin, and have a good effect on performance;
• lauric acid is used to treat fungal diseases;
• saturated fats resist tumors in the human body (not as a therapeutic, but as a prophylactic agent);
• cholesterol, which everyone criticizes so much, helps to increase immunity, helps a person resist low temperatures in the cold season;
• linoleic acid strengthens the immune system;
• a lot of vitamin D, which helps a person to absorb calcium;
• arachidonic acid is used by the body in the brain;
• a high-calorie product adds strength (contributes to obesity only in cases of inactivity);
• oil normalizes the flora of the gastrointestinal tract.

Butter is useful in small quantities, but, undoubtedly, a high-quality creamy product can and should be consumed at least several times a week. Alternatively, it can be added to different dishes, baked goods, use for frying, and, of course, butter can be included in pancakes.

Thin and flavorful pancakes, which are fried without oil, are ideal for young children as they are not greasy. They also turn out to be very elastic, which allows you to use any filling.

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

Beat the eggs in a blender until they increase in volume. Then add granulated sugar and vanilla sugar to this mass and beat well for about 4 minutes at medium speed (the mass increases in volume at least twice), pour in the milk and mix for a short time. After that, add the sifted flour and a pinch of salt in several small portions, stirring thoroughly after each portion so that no lumps form. Further, in a separate bowl in microwave oven or melt butter on the stove. Add it hot to the resulting pancake dough with the last ingredient and mix at first speed for about a minute. The prepared pancake mixture should have a creamy structure, similar in density to liquid yogurt. The prepared mass for making pancakes must be refrigerated for 1 hour (at least 30 minutes) for the dough to "rest". Also ready dough can be refrigerated for 24 hours.

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

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

Cooking instructions

Cooking time: 30 minutes

Video: Granny's thin pancakes with milk. DELICIOUS MENU. Step by step cooking

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

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Pancakes are delicious with milk proven recipe

Pancakes with milk - general cooking principles

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

The thickness of the pancakes depends on the flour used. The most thin pancakes in milk are obtained from wheat flour. Much also depends on the quality of the flour - it is advisable to take products of the highest grade and fine grinding. Second-grade flour or bran flour will make thicker and fluffier pancakes.

From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try to make pancakes in milk from the mixture different varieties flour.

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

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

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

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

Pancakes with milk - preparing food and dishes

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

If you don't have one, any thick-bottomed non-stick skillet will work. The pan must be the same size as the desired pancake diameter. From the dishes you will also need a bowl in which the dough will be kneaded, a scoop, a spatula, a fork or whisk, a knife and a brush to grease the pan. Of the additional devices, you will need a mixer - with its help you can easily stir the dough and break all the lumps.

Preparation of products consists in sifting flour, measuring out the required amount of sugar, salt and other bulk products. Milk is usually warmed up.

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

Milk Pancake Recipes:

Recipe 1: Pancakes with milk

Pancakes with milk are very thin and light, they can be eaten with sour cream, honey or wrapped in any filling. The recipe uses flour, sugar, eggs, salt and milk.

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

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

For sweet pancakes, you can add a little more sugar, and for meat and salty fillings, there should be less sugar, respectively.

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

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

Add to the finished dough vegetable oil... If you add butter, the pancakes will be rounder and more porous. Grease the preheated pan with butter and begin to fry the pancakes in milk. When pouring the dough, keep the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and turn over. If the pancakes are torn, then there is not enough flour.

Recipe 2: Pancakes with milk Openwork

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

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

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

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

Recipe 3: Pancakes with milk with starch and vanilla

This recipe can be used to prepare thin and very delicious pancakes in milk. The recipe is so successful that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute on each side.

• Half a liter of milk;
• 4 tbsp. l. potato starch(no slide);
• 4 tbsp. l. flour (with a slide);
• 4 eggs;
• Salt and sugar to taste;
• Vanillin - to taste;
• 30-45 ml of vegetable oil.

We mix flour, salt, sugar, starch and vanillin. We heat the milk. We break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the pan and grease with butter. Pour the dough so that it evenly covers the surface of the pan with a thin layer.

Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is thin, you do not need to add flour. The pancakes should be very thin and lacy.

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

Recipe 4: Pancakes with milk Custard with yogurt

Custard pancakes in milk with yogurt have a special, specific structure, but they turn out to be no less tasty from this. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. Both adults and children will love these pancakes.

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

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

Grease a hot pan with vegetable oil and fry the pancakes on each side. Don't pour too much dough or the pancakes will be thick. Put a piece of butter on each hot pancake.

Recipe 5: Pancakes with milk and yeast

Yeast pancakes with milk are very tasty and fluffy. Ideal for both sweet and savory fillings.

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

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

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

We bake pancakes in a frying pan preheated with oil. The pancakes are about 3 mm thick.

Recipe 6: Pancakes with milk with yogurt

Another simple one but delicious recipe pancakes in milk. The difference between such pancakes from other recipes is the use of yogurt.

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

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

The dough then thickens a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream... Add vegetable oil and mix everything well. We bake pancakes in a frying pan preheated with oil on both sides.

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

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

The most common mistakes in the process of making pancakes with milk:

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

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

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

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

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

Thin pancakes with milk and butter

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

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

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

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

Thin pancakes with milk: classic and new recipes

With the arrival of Maslenitsa, I want to bake a whole plate of thin pancakes in milk to treat all relatives, friends and, of course, myself! For this bright holiday, salty and sweet pancakes are prepared, served with different fillings, jams, chocolate. Interestingly, you can cook pancakes in milk in different ways: how many housewives, so many recipes, but many of the methods have become traditional.

A selection of recipes for thin pancakes

It is convenient to wrap the filling in thin pancakes, they do not tear and keep their shape well. Even a novice hostess can handle baking, the main thing is to take a frying pan to which they do not burn, so that the pancakes do not burst when turning over.

Traditional recipe for thin pancakes with milk

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

Ingredients for 4 servings:

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

sugar 2 tbsp. l;

salt - on the tip of a teaspoon;

milk - 1 liter.

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

Custard pancakes with milk and boiling water

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

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

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

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

Pancakes with butter

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

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

Butter Sugar

sugar - two tablespoons;

salt - on the tip of a teaspoon;

vegetable oil - one tablespoon;

butter - 20 grams;

two eggs.

Butter can be added to the dough or used for more interesting option: Chop on the tip of a knife and grease each pancake after removing it from the pan and placing it on a plate.

Sweet airy pancakes will appeal to everyone, especially toddlers. To prepare them, you will need half an hour of free time.

Refined oil Baking powder

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

3 tbsp. l. Sahara;

1.5 cups flour;

2 tbsp. l. refined sunflower oil;

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

If you have made the dough, but do not have time to fry everything at once, leave it in the refrigerator. Nothing will happen to the dough during the day, on the contrary, the thinnest pancakes will turn out.

Delicate thin pancakes

We offer a dough for thin pancakes with the addition of baking powder, preparation will take 30 minutes. They go well with gentle cheese filling, berries, fruits. The pancakes are sweet, so keep this in mind when choosing the filling.

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

Openwork pancakes with milk

These are very tasty pancakes, they turn out to be tender and thin. They look appetizing, the surface is with small holes. They go well with any fillings.

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

one and a half glasses of flour;

2 eggs;

1 glass of milk;

2 full glasses of kefir.

Cooking instructions:

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

Thin pancakes with milk with starch

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

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

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

500 ml of warm milk;

four level tablespoons of starch;

vanillin - on the tip of a knife.

Instructions and subtleties of preparation:

Pancakes with starch - video

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

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

Cooking instructions:

As in the previous recipes, any filling is suitable, but even without it with tea, such pancakes go away imperceptibly.

Each hostess is looking for her own perfect recipe so-called pancakes on thin crust... Secret lace pancakes- in the addition of soda. So, write it down.

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

Step-by-step cooking instructions:

1. Beat eggs with sugar and salt.
2. We extinguish tea soda with boiling water.
3. Add soda to the egg mass and beat with a mixer.
4. Sift the flour through a sieve, add to the dough in portions, beat.
5. We heat the milk so that its temperature is slightly above room temperature.
6. Add milk in a thin stream, stirring the dough constantly. Pour milk from the teapot - this way there will be no lumps.
7. The dough should have a consistency like fermented baked milk.
8. Add vegetable oil, mix.
9. We bake in a hot frying pan, grease it with oil for the first time. For subsequent pancakes, this is not necessary, because there is so much oil in the dough.
10. It turns out thin pancake "canvases" in which the filling is well wrapped. Take a little toppings, it tastes better. A good option: wrap salmon or caviar inside, but cabbage with an egg will do for everyday use.

Yeast pancakes are easy to prepare, there are a lot of them. We will prepare this recipe in accordance with GOST, it will turn out deliciously, like in childhood.

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

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

Pancakes like velvet

We offer another recipe without baking soda. They turn out to be light with delicate taste... An important advantage is that this is a simple recipe that doesn’t require any cooking skills.

Each housewife prepares pancakes in her own way. Even the same recipe produces different results, tastes and aromas when prepared by two different people. At the same time, each chef adds additional ingredients to his taste, which give the final dish a zest. These are pancakes with milk and butter. They are prepared very simply.

Ingredients:

How to cook pancakes in milk and butter?

Warm the milk a little on the stove. Wheat flour must be sifted through a fine sieve, then the pancakes are airy. Melt the butter in the microwave.

Knock out into a deep dish egg, then add salt and sugar, then beat until smooth. Pour in half of the milk and butter. Whisk all ingredients until smooth.

Mix the sifted wheat flour with a small amount of baking soda and add in small portions to the liquid egg-milk mixture. Then add the rest of the warm milk and beat the dough. Put in a warm place for 15-20 minutes. During this time, the soda will work and add splendor to the pancakes.

Heat the pan, pour in vegetable oil, add a little batter... Then, in a quick circular motion, evenly and thinly distribute over the surface of the pan. Fry the pancakes until golden brown, then turn over and fry on the other side in the same way.

Prescription note:

Pancakes with milk and butter thanks to the last ingredient get an amazing golden color, which adds outward appearance special appetizing dishes. Bon appetit, everyone!