Openwork, unleavened and with yeast, with milk and yogurt, with mineral water- what types of pancakes are not there! Every hostess should know how to do thin pancakes, because this is one of the most popular favorite dishes. You can fill them with meat, vegetables, sweet products, cook in the form of rolls, bake.

How to make thin pancakes

You should not assume that for an ordinary, familiar to everyone, you can only take wheat flour (or potato starch), milk, eggs, sugar, knead the dough, and delicious treat ready. There are a lot of nuances and secrets in this process. Before,how to bake thin pancakes, you need to ask about some chef's tricks, remember the laws of chemistry.

Dough

In culinary publications you can often find nice pictures delicious thin pancakes, stacked or stuffed with meat, cottage cheese, fruits and other fillings. To cook gooddough for thin pancakes, you need to purchase fresh food, in the correct sequence, connect them, following step by step instructions, knead the resulting mass well.

Thin Pancake Recipe

Start by sifting the flour. It must be top grade, and sift it not only in order to remove unnecessary inclusions, debris, but also to saturate it with oxygen, which is so necessary for pancakes. simple, and even if there is no milk, kefir or yogurt in the house, the dough can be cooked in plain water.

Thin pancakes with milk

• Servings Per Container: 8-10 Persons.
• Calorie content: 147 Kcal / 100 g.
• Cuisine: Russian.
• Difficulty: easy.

Very successful, time-tested and experienced step by step recipe test.Thin pancakes with milkit turns out rosy, appetizing, elastic. It is easy to make snack rolls from them, serve with sweet fillings: jam, jam or cottage cheese. The dough is made very quickly from simple products, but be sure to let it brew before baking the treat.

Ingredients:

• chicken eggs - 3 pcs.;
• granulated sugar - 100 g;
• salt - 2 pinches;
• milk - 500-600 ml;
• premium flour - 280-300 g;
• vegetable oil- 60 ml.

Cooking method:

1. Beat eggs and salt with a whisk, add sugar. Add half of the entire milk serving.
2. Add the sifted flour in portions, stirring constantly with a whisk.
3. Pour in the remaining milk.
4. In the last step, add the vegetable oil, stir again.
5. Let the crêpes dough stand for 15-20 minutes.
6. Bake in a hot skillet.

On kefir

• Cooking time: 60 minutes.
• Calorie content of the dish: 194 Kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

These pancakes turn out to be delicate, with a light, pleasant sourness. A very successful step-by-step recipe for those cases when kefir forgotten by the household lies in the refrigerator for several days. The sour product makes the most deliciousthin pancakes on kefir... To make the products more magnificent, airy, you can add a little soda.

Ingredients:

• granulated sugar - 30 g;
• egg - 1 pc.;
• flour - 250 g;
• kefir - 250 ml;
• salt - 2 pinches;
• vegetable oil - 30 ml;
• soda - a pinch;
• water - 2 tbsp. l.

Cooking method:

1. Pour sugar, salt into a deep container, add eggs. Beat the mixture well with a mixer or whisk.
2. Pour in kefir, add sifted flour, stirring constantly.
3. Dissolve baking soda in water, add vegetable oil and stir again. Let the mass stand.

Milk with holes

• Servings Per Container: 3-4 Persons.
• Calorie content of the dish: 170 Kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Why do pancakes turn out delicate? Lace products come out if kefir or soda is present in the dough - they contain oxygen bubbles, which, when baked, form holes in the dough. It should not be too thick - the products will not be elastic.Recipe for thin pancakes in milk with holesstep by step, with photos, can be found in cookbooks.

Ingredients:

• flour - 300 g;
• granulated sugar - 30 g;
• eggs - 2 pcs.;
• salt - 2 pinches;
• vegetable oil- 2 tsp;
• half a teaspoon of baking soda.

Cooking method:

1. First, heat the milk in a saucepan without boiling.
2. Add salt, sugar, eggs and beat until foamy.
3. Add flour and baking soda in portions while whisking.
4. Add the vegetable oil in the last step. Stir, let it brew for 20-30 minutes.
5. Bake on both sides in a hot skillet.

Fishnet with milk

• Servings Per Container: 3-4 Persons.
• Calorie content: 156 Kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Thin openwork pancakes on milkaccording to this recipe, unlike the others, they do not come out too greasy, tender, melting in the mouth. For frying, use a non-stick skillet and let the dough rest. This is the key to baking. Grease the pan with lard.

Ingredients:

• milk - 600 ml;
• chicken eggs - 3 pcs.;
• granulated sugar - 50 g;
• vegetable oil - 50-60 ml;
• flour - 300 g;
• salt - a pinch.

Cooking method:

1. Using a whisk or mixer, beat eggs, granulated sugar, salt in a deep container.
2. Pour in milk (half of the entire serving), add the vegetable oil and whisk again.
3. Add flour one tablespoon at a time, stirring constantly.
4. Add remaining milk, stir and set aside.
5. Heat a frying pan, grease it. Bake the treat on both sides until tender.

On the water

• Cooking time: 40 minutes.
• Calorie content of the dish: 135 Kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Even if there is no milk, kefir, whey in the house, you can still cook delicious, ruddythin pancakes on the water... The main thing is to remember a few secrets of the dish: beat eggs with sugar into a cool foam and add baking soda or baking powder so that the dough is soft and elastic.

Ingredients:

• granulated sugar - 50 g;
• water - 500 ml;
• eggs - 4 pcs.;
• baking powder or soda - 15 g;
• flour - 300 g;
• vegetable oil - 70 ml.

Cooking method:

1. Break eggs into a bowl, add salt, granulated sugar and beat well until a thick, fluffy foam appears.
2. Pour in a third of the water, add all the flour, baking powder. Continue to beat with a mixer, add water.
3. Add the vegetable oil in the last step.
4. Grease a hot frying pan, bake the products on both sides.

Custard with kefir

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 142 Kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty: medium.

For this kind of thin confectionery the dough is brewed with boiling water, so you can bake a treat after kneading. A photo of the recipe, a description of how to cook, is often found on culinary sites. Thin dough for and kefiruniversal - they can be used for stuffing, layering with fillings for cakes.

Ingredients:

• eggs - 2 pcs.;
• kefir 2.5% fat - 500 ml;
• flour - 500 g;
• water - 200 ml;
• granulated sugar - 60 g;
• salt - 10 g;
• soda - 10 g;
• vegetable oil - 60 ml.

Cooking method:

1. In a deep saucepan, combine warm kefir, eggs, granulated sugar, vegetable oil, salt, soda (it does not need to be extinguished).
2. Mix everything thoroughly with a whisk or mixer.
3. Add flour gradually, stirring with a wooden spatula, carefully pour in boiling water.
4. Knead to a homogeneous dough. Bake immediately.

With sour milk

• Cooking time: 30 minutes.
• Servings Per Container: 8
• Calorie content of the dish: 128 Kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If one of the household members did not finish the milk, it sour - this is not a reason to throw it away. Our grandmothers knew how to cook delicious dishes from simple, seemingly already spoiled products. You can make from curdled milk delicious pancakes, pies.Thin pancakes made from sour milkwill delight you with their taste - they are gentle, soft, airy.

Ingredients:

• wheat flour - 450 g;
• granulated sugar - 80 g;
• salt - 10 g;
• soda or baking powder - 10 g;
• curdled milk - 200 ml;
• vegetable oil - 80 ml.

Cooking method:

1. Mix the egg with granulated sugar, baking soda or baking powder, salt, butter. Stir the mixture well.
2. Add here half a serving of flour, half a glass of yogurt, mix.
3. Enter the rest of the products - the remaining flour and sour milk. Let the dough stand.
4. Bake in a very hot skillet, greased with fat.

Serum

• Cooking time: 30 minutes.
• Servings Per Container: 8
• Calorie content of the dish: 123 Kcal / 100 g.
• Cuisine: Russian.
• Difficulty: easy.

Many housewives often independently prepare cottage cheese from kefir and milk, decant curd mass and the whey is discarded. Why not use this valuable milk product according to the intended purpose and do not make deliciouswhey pancakes? Thin, openwork, soft - any experienced hostess will tell you how to prepare them from affordable, cheap products.

Ingredients:

• eggs - 2 pcs.;
• serum - 500 ml;
• vegetable oil - 70 ml;
• flour - 250 g;
• granulated sugar - 100 g;
• salt - 15 g;
• soda - 15 g.

Cooking method:

1. First you need to mix eggs with sugar, salt and butter. Whisk the mixture well.
2. Add whey, soda, stir. Bubbles should appear in the mass.
3. Add flour while stirring constantly. There should be no lumps in it.
4. Grease a frying pan, heat well, bake each product on both sides.

On milk and water

• Cooking time: 30-40 minutes.
• Servings Per Container: 8-10
• Calorie content: 127 Kcal / 100 g.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty: easy.

Thin pancakes on milk and waterjust prepare from available ingredients, even a novice hostess can handle this. One has only to remember that you need a frying pan with thick walls, respecting the proportions. Some cooks make the mistake of baking tortillas right after kneading the dough - you need to give it a chance to distance.

Ingredients:

• warm water - 250 ml;
• flour - 150 g;
• egg - 1 pc.;
• granulated sugar - 30 g;
• salt - a pinch.

Cooking method:

1. Combine the egg with salt, sugar, beat the mass with a mixer until foam appears.
2. Add milk, water (it should be warm) and add flour in portions. The mass should resemble kefir or low-fat sour cream in consistency.
3. Bake the treat in a hot skillet greased with vegetable oil.

With meat

• Cooking time: 60 minutes.
• Servings Per Container: 25
• Calorie content of the dish: 184 Kcal / 100 g.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty: medium.

A classic Russian dish loved by adults and children.Meat filling for pancakesmade from boiled beef, pork, offal. You can fry the store mince with big amount onions, spices, add a little garlic for piquancy. Serve the treats after frying each stuffed pancake in butter.

Ingredients:

• meat - 600 g;
• onions - 2 pcs.;
• egg - 1 pc.;
• water - 300 ml;
• flour - 500 g;
• salt - a pinch.

Cooking method:

1. Immerse the meat in hot water, let it boil. Skim off the foam. Add salt and cook until tender.
2. Peel the onion, chop small cubes... Saute until soft in vegetable oil.
3. Cool the meat. Pass it through a meat grinder, season with spices, salt, add fried onions, a little broth.
4. Mix eggs, salt, sugar, water. Add flour to this mixture, stir until smooth.
5. Bake the products. Put a tablespoon of minced meat in a warm tortilla, roll it up or in an envelope.

Delicious thin pancakes - cooking secrets

How to make thin pancakes? Openwork, delicious products are easy to make if you know some culinary subtleties:

• the dough should be 20 minutes apart;
• so that the products are soft, elastic, add vegetable fat to the mass before cooking;
• Before frying, grease a hot skillet once with a little oil, and then bake the cakes without greasing them so that they are not too high in calories.

Video

To gather the whole family at the table and organize cozy gatherings, it is enough to make a weighty stack of mouth-watering pancakes and brew aromatic tea. It is quite possible to limit ourselves to this, since everyone will be full and happy.

Thin pancakes with milk prepared according to this recipe are easy enough to bake and turn over. They turn out to be moderately sweet and tasty, go well with sour cream, jams, syrups and do not need additional filling.

Ingredients:

• milk - 500 ml;
• sugar - 2-3 tbsp. spoons;
• baking soda - ½ teaspoon;
• salt - a pinch;
• vegetable oil - 2 tbsp. spoons;
• eggs - 2 pcs.;
• flour - 200-220 g.

How to make thin pancakes

1. We heat the milk, but do not boil it. Throw in a pinch of salt and drive in two medium sized eggs.
   
2. Then add sugar, the portion of which can be varied. It all depends on personal preferences and the way the dish is served. If the pancakes are eventually supplemented with condensed milk or sweet jams, you can reduce the dosage of granulated sugar. Beat the milk mass with a mixer or a regular whisk.
   
3. Mix the flour with baking soda, sift through a fine sieve and add portions to the milk, continuing to whisk or stir the mass intensively. If the dough seems to be too thin, you can add a little more flour, but it is important not to overdo it. The less flour, the thinner the pancakes will be!
   
4. Pour in 2 tablespoons of vegetable oil, mix. We leave the prepared dough alone for half an hour, so that the gluten contained in the flour “works”. After the indicated time, we heat the pan, lightly greasing it with vegetable oil (if the dishes are of high quality non-stick coating, you can not lubricate). Pour a portion of the dough onto the hot surface with a ladle, scroll through the pan, distributing pancake composition even thin layer.
   
5. Let stand over medium heat until the underside is browned, then, prying the pancake with a culinary spatula, turn it over on the other side and brown for literally 20-30 seconds. Hot freshly baked pancakes, if desired, coat butter to soften the edges as much as possible.
   
6. Ready-made thin pancakes with milk are in harmony with sour cream, jam, sweet topping or other additives.
   

Enjoy your tea!

Let's talk today about the Russian food itself. I want to offer for your attention recipes for pancakes with milk, thin, with holes and very tasty.

Delicious pancakes, this is the main treat and a symbol of Shrovetide, although on this holiday they eat and, with different fillings, traditional For the land to be fertile, a fruitful year, and a happy and comfortable life.

Pancakes can be baked not only from wheat flour, but also from buckwheat (), with millet (), with semolina ().

This dish in Russia has always been a symbol of the sun, fertility, peace and happiness.

Let's not deviate from old traditions, but prepare pancakes for the table as often as possible, especially since you can eat them, with sour cream, jam, honey, caviar

Stuffed pancakes with - cottage cheese, minced meat, berries - a real delight.

To make delicious fragrant pancakes, and the first one was not lumpy, remember a few secrets that will help you a lot.

7 secrets to baking delicious pancakes

1. Be sure to sift flour
2. Liquid foods - milk, eggs, add to flour, not vice versa
3. Milk and eggs should be at room temperature
4. Be sure to add vegetable oil to the dough.
5. Let the dough sit for 20 minutes before frying.
6. Bake in a well-heated heavy-bottomed skillet
7. Pour the dough in small portions, evenly spreading it in a thin layer

Let's start with traditional recipe

Thin pancakes with holes in milk - a step by step recipe

Tasty, tender pancakes- thin with holes, just delicious

Ingredients for baking

We measure out a liter of milk, pour it into a saucepan, heat it over low heat, the main thing is that it is not ice cold, otherwise the pancakes will turn over badly

Break two eggs into a bowl

Add 40 g sugar (2 tablespoons)

Pour in two pinches of salt, half a teaspoon of baking soda

We mix everything well, thanks to soda, pancakes are obtained with beautiful holes

Add 4 - 5 tablespoons of vegetable oil to the eggs and mix again

We measure out 300 ml of warm milk, pour into a bowl, stir

Pour 260 g of flour, knead the dough

Dilute the homogeneous thick dough with the remaining milk, the dough should look like cream, leave it for 15 - 30 minutes at room temperature, the dough will become homogeneous, and the pancakes will not break when turned over

On big fire put a frying pan, it is best to bake pancakes in a cast-iron pan, grease it with vegetable oil.

Pour a little dough onto a hot frying pan, turning it along the axis, distribute the dough over the entire surface of the frying pan

As soon as the edges are reddened, you can safely turn it over

The second side is browned, remove it on a plate, pour the second portion of dough into the pan

Pancakes are fried very quickly for quite high fire, be sure to taste the first one to correct the amount of salt and sugar

Recipe for making delicious thin pancakes in milk

Cooking thin pancakes in milk, tender, delicious - you will lick your fingers

Ingredients:

• 3-4 eggs
• 1 glass of milk
• 2 glasses of water
• 2 table. lies. Sahara
• 1 tea lies. salt
• 2-3 cups flour

For cooking, take this list of products.

Drive three eggs into a bowl, add sugar to them

Add salt and mix everything with a whisk

Add sifted flour, mix thoroughly, you get a very thick dough

Pour milk into it, and knead until the entire mass is homogeneous.

Add water, mix everything again, it should turn out batter

Pour vegetable oil into it - our dough is ready

Pour a small amount of dough into a hot skillet and fry on both sides

We shift the finished pancakes on a plate, coat with butter on top

You can eat with sour cream, honey, jam.

The classic recipe for pancakes with milk

Classic pancakes are the most common and familiar

Ingredients:

• 500 ml milk
• 3 eggs
• 280 gr flour
• 2 table. lies. Sahara
• 0.5 teaspoon lies. salt
• 2 table. lies. vegetable oil

You need to cook these foods

1. Drive eggs into a deep bowl
2. Add milk and mix with a whisk
3. Continuing to stir the mass, add the sifted flour
4. Add salt and sugar, make the batter homogeneous
5. Cover with a towel, set aside for 20 - 30 minutes
6. Grease a frying pan heated over high heat with vegetable oil
7. Pour a small amount of dough into the center of the pan
8. Taking the pan in your hand, turn it so that the dough spreads over the entire bottom of the pan in a thin layer
9. When the edges of the pancake are reddened and begin to dry, turn over with a spatula to the other side
10. When it is browned all over, transfer it to a plate
11. Taste it, if necessary - add salt or sugar, if the pancake turned out to be thick in your opinion, pour the dough in a smaller portion.

Pancakes with milk - video recipe for pancakes in a bottle

Delicious, thin, tender, delicate pancakes with yeast

Beautiful, thin pancakes are very tasty and look beautiful

Pancake dough composition:

• 3.25 cups milk 2.5% fat
• 10 g dry yeast
• 2 chicken eggs
• 500 g wheat flour
• 2 tbsp. tablespoons of sugar
• 1 tsp salt
• 2 tbsp. tablespoons of vegetable oil

Preparation:

1. Pour yeast into a bowl
2. We breed them ¼ glass of warm milk
3. Add a pinch of salt and 1 teaspoon of sugar
4. Cover with a towel, put in a warm place so that they come up (begin to bubble)
5. Put salt, sugar into flour, drive in eggs, mix
6. Pour in the warmed milk
7. Continuing to stir, pour in the suitable yeast
8. Knead the dough until smooth so that there are no lumps
9. As you knead, add vegetable oil
10. Cover the mixed mass and place in a warm place.
11. Stir the dough that has come up (increased in volume)
12. This action must be done 3-4 times.
13. Make sure it doesn't "run away"
14. The whole preparation process will take you about 2 - 2.5 hours
15. Fry in a hot frying pan, like ordinary pancakes on both sides
16. The dough will be poured into the pan as a foam.
17. You can serve ready-made pancakes with sour cream, jam, honey
pancakes on the water

If you like the proposed recipes, tips, methods of making pancakes - share them with your friends, write your responses in the comments.

Pancakes are a simple, easy and quick home cooking dish. You can't count the options and recipes for their preparation! For this reason, each housewife can change the recipe for their baking every time, which diversifies the menu and pleases the household.

Many people love pancakes with milk, because, if cooked correctly, they always turn out to be very tasty, tender, thin. Such pancakes can be eaten with sour cream, jam, can be wrapped with cottage cheese or meat. You can cook them in milk from any flour, but recipes from wheat flour are more common. They are basically what will be discussed in this publication of ours.

From different types flour and pancakes are just different in thickness. From buckwheat and oatmeal - loose and thick, from wheat of the highest grade, elastic and thin pancakes are obtained. If wheat flour is of the second grade or with the addition of bran, the pancakes are thick and loose, but lush. Creative housewives experiment by combining several types of flour for such pancakes in milk.

If you prefer yeast pancakes in milk, then you naturally need yeast. For non-yeast pancakes, include either a ready-made culinary ripper or vinegar-quenched soda in the dough.

In any case, it is necessary to proceed to the direct baking of pancakes according to the selected recipe, provided that the dough is properly prepared. Otherwise, as in the well-known anecdote, you will have to bake lumps. Everyone knows that often the first pancake, as they say, is lumpy - not ideal. Although the subsequent ones bring pleasure both to the cook and to the household.

There are no strict rules for baking pancakes in milk. The dough of a suitable consistency is poured into a hot frying pan with a ladle, shaking it at a slight angle around the circumference so that it spreads evenly, filling the entire area of ​​the pan. The pancakes are baked on both sides and it is recommended to turn them using a long-handled culinary spatula to avoid contact with the edge of the hot pan.

Ready pancakes are laid out on a flat plate, and immediately another of them is evenly coated with a piece of butter, which quickly melts on a hot surface, to give them special flavor ghee, softness and elasticity.

Such pancakes in milk are served hot with all kinds of additives: jam, jam, honey, sour cream, better diluted with condensed milk or condensed cocoa. They are superbly good with rolled inward in the form of a tube. various fillings from cottage cheese with raisins and candied fruits to meat or vegetable stewed fillings with mushrooms. You can even serve pancakes with red fish caviar - this is the ultimate culinary desire!

Products and dishes for baking pancakes with milk

To speed up the already rather fast process of making pancakes and not waste precious time in the rush, you need to store everything at once, starting with the ingredients: sifted flour; warmed but not hot milk; sugar, salt, yeast, baking powder, or baking soda and vinegar ( lemon acid in granules), vegetable and butter, raw chicken eggs.

Of the dishes, you will need a cast-iron pan, thick-walled and with a thick bottom, or with a non-stick coating, or better, a special one for pancakes. A culinary spatula and oven mitts are at hand. Bowl and sieve suitable for diluting pancake dough for sifting flour without fail. You may need a mixer to completely dissolve the lumps, a fork and spoon, measuring dishes, a shaving brush to lubricate the surface of the pan. On the table there is a flat, capacious around the circumference of a plate or a dish for finished products.

A simple recipe for pancakes with milk

In all likelihood, this is the most common way to bake homemade pancakes, which are so good and healthy for breakfast for the whole family.

Ingredients:

• milk - 0.5 liters;
• chicken egg - 3 pieces;
• premium wheat flour - 1-1.5 cups;
• granulated sugar - 0.5-1.0 cups;
• vegetable oil - 15-3z milliliters;
• table salt - to taste.

According to a simple recipe, pancakes with milk are prepared as follows:

1. Crack raw chicken eggs into a suitable bowl and beat with a fork or whisk. Pour half of the milk into the resulting mass, put sugar in it, according to the filling: for sweet - sweeter, for meat, vegetable or fish sugar, 1 pinch is enough; and salt.
2. Sift the flour just before preparing the pancake dough and introduce it into its liquid part gradually, observing the consistency of the dough: add or stop.
3. Pour in the second half of the milk, mix until smooth using a mixer, which is more efficient and faster, or with a whisk if the first is not available. The dough should have a consistency like fresh liquid sour cream and not be watery. You can thicken the dough or make it thinner by adding milk in the first case, and flour in the second.
4. In the resulting pancake dough pour in vegetable oil (adding butter - will give the dough porosity, and the finished pancakes will come out crisper). Heat a dry and clean frying pan, grease with butter or vegetable oil for the first pancake, for subsequent ones - do not grease the pan at all.

Pour the dough into a hot frying pan with a ladle, quickly distributing it evenly in a circular wiggle. You can bake such pancakes over medium heat, without leaving the stove - they bake very quickly - do not hesitate for a short time, turning them with a culinary spatula for frying on both sides. If from the very first pancake it seems like the dough is breaking not enough flour. Pour in and thicken a little dough

Put the finished pancakes on a dish, smearing with a piece of butter for tenderness and softness, not to mention its mouth-watering aroma.

It is easier, moreover, to heat the remaining and cooled pancakes.

2. Recipe for fishnet pancakes in milk

Pancakes according to this recipe are light, tender and almost transparent. For the dough and a small amount of baking soda, which will provide the promised lightness and delicacy.

Ingredients:

• premium wheat flour - 1.5 cups;
• fresh milk - 1 glass;
• kefir - 0.5 liters;
• granulated sugar - 1 tablespoon;
• table salt - 0.5 teaspoon.

According to the recipe, "Openwork pancakes in milk" should be prepared as follows:

1. Lightly heat kefir in a saucepan, break chicken eggs into it, add salt and granulated sugar, and beat the whole mass thoroughly, then add soda and stir it.
2. Before this, sift the flour and gradually pour into the dough in small portions with constant stirring with a spoon to exclude lumps. They will still work out - let the dough stand a little - and with the help of a mixer turn it into an even mass, equal in consistency to thick sour cream.
3. Gradually pour the milk boiled over the fire in a thin stream into the thick dough while stirring continuously with a spoon. If it turns out to be too liquid, add a little flour and stir again until smooth. Pour 15-30 milliliters of vegetable oil with stirring.
4. Next oven openwork pancakes in milk in the usual way: heat a clean dry frying pan, grease it for the first pancake, and then there is no such need.

Grease the finished pancakes alternately with a piece of butter and put either one on top of the other in a pile, or four folded envelopes. It depends on how you will serve them to the table: wrapped with filling or dipped in sweet additives.

3. Homemade recipe for pancakes in milk with starch and vanilla

An important feature is not to deviate from the recipe, not to change its verified proportions, at which the pancakes turn out to be flawless in taste, but are baked so quickly that 1 minute is enough for each side.

Ingredients:

• premium wheat flour - 4 heaped tablespoons;
• potato starch - 4 tablespoons without a slide;
• fresh milk - 0.5 liters;
• fresh chicken egg - 4 pieces;
• vegetable oil - zo-45 milliliters;
• granulated sugar and table salt - to taste;
• vanillin - by preference.

By home recipe"Pancakes with milk with starch and vanilla" are baked as follows:

1. Pre-sift the flour through a sieve and add all loose dry ingredients to it: salt, sugar, vanillin and potato starch.
2. Pour warmed milk into lightly beaten chicken eggs with constant stirring and gradually add the prescribed amount of wheat flour mixed with other bulk products. Mix the whole mass thoroughly without lumps. Pour vegetable oil into the finished pancake dough and stand for 20 minutes.
3. During this time, heat a clean and dry frying pan over a fire, grease with oil for the first pancake, stir well the settled dough with a ladle and pour the required volume into the pan so that the dough spreads evenly.
4. Pancake dough with starch needs constant stirring due to its ability to quickly settle to the bottom. In addition, starch gives the dough the appearance of being too liquid, but water should not be added, so as not to deprive the pancakes of their subtlety and delicacy.

Ready-made pancakes in milk with starch and vanilla, like all the like, lay out on a suitable dish in a pile, alternately smearing with melted butter. They are good with sweet fillings, but especially exquisitely appetizing with smoked chicken, with red fish or grated cheese, seasoned with crushed garlic.

4. The original recipe for pancakes with milk "Zavarny" with yogurt

The dough for such pancakes differs in the composition of its liquid part: milk, yogurt and hot boiling water, with which it is literally brewed, which is the originality of the taste of the pancakes obtained from it. It is very important that almost everyone likes them due to the impeccability of their original taste.

Ingredients:

• premium wheat flour - 8-9 tablespoons;
• fresh milk - 250 milligrams;
• yogurt - 250 milliliters;
• hot boiling water - 250 mi
• fresh chicken egg - 2 pieces;
• butter;
• vegetable oil;
• ripper - 1 teaspoon;
• granulated sugar - 3-4 tablespoons;
• table salt - 0.25 teaspoon.

Pancakes "Zavarnye" with yogurt in milk are prepared as follows:

1. Before cooking such pancakes, it is imperative to sift the flour. Beat chicken eggs with salt and sugar, mix further with warm milk and yogurt, then add flour in portions and achieve the consistency of ordinary sour cream. Then add a portion of the ripper and immediately after that, while stirring, boiling water.
2. In a preheated and oiled frying pan, fry on both sides, bake custard pancakes in milk. Pour the dough on very hot skillet a ladle in a volume sufficient for thin pancakes, which are ready to be folded in a pile on a platter, smearing each of them with melted butter.

It is better to serve such thin pancakes hot, traditionally with sweet additives, it is also possible to wrap a variety of fillings in them, according to the taste and desire of homemade ones, with which the taste of such pancakes will not be lost in any way.

5. Old recipe: "Pancakes with milk and yeast"

Pancakes with milk and yeast are a classic of the genre, this is a pancake a traditional dish- Russian pancakes, the taste of which is uniquely cozy. Lush, spongy and go well with any of your preferred fillings.

Ingredients:

• premium wheat flour - 330 grams;
• fresh milk - 550 milliliters;
• chicken egg - 1-2 pieces;
• butter - 25 grams;
• granulated sugar - 20 grams;
• baker's yeast - 7 grams;
• salt to taste.

By old recipe"Pancakes with milk and yeast" are prepared as follows:

1. Prepare premium wheat flour: sift through a fine sieve and put in a deep bowl.
2. Heat the milk without boiling and pour out a small amount to dilute the yeast, add dry yeast to it and let stand for about 10 minutes. Put raw yeast into warm milk crumbled - it will take up to 20 minutes to dilute.
3. Dissolve sugar, salt in the rest of the milk in a deep bowl and pour in the prepared milk with yeast while stirring. Next, beat in a raw chicken egg and gradually, while continuing to stir, add flour, add ghee and it is better to beat the whole mass with a mixer until liquid sour cream.
4. Leave the container with the dough prepared in this way in a warm place for 3-4 hours, periodically lowering it with stirring.
5. Like everyone else, pancakes in milk should be baked in a hot pan, previously greased with butter, pouring the dough with a ladle while shaking it so that the finished pancakes are up to 3 millimeters thick.

Pancakes with milk and yeast are so delicious that they can be eaten without any additives, sweet or spicy, the participation of which is not excluded and will become your personal choice to taste.

6. Homemade recipe for pancakes with milk and yogurt

There are never many recipes for delicious pancakes, here is the next one. The addition of curdled milk to the milk gives the pancakes a special softness and splendor.

Ingredients:

• premium wheat flour - 2 glasses;
• natural milk - 0.5 cups;
• yogurt - 1.5 cups;
• vegetable oil - 45 milliliters;
• chicken egg - 2 pieces;
• granulated sugar - 0.5 cups;
• baking soda - 1 teaspoon;
• table salt - 1/4 teaspoon.

Prepare homemade pancakes with milk with curdled milk as follows:

1. Start by sifting flour. Beat raw chicken eggs in a sufficiently capacious bowl with salt and sugar, add curdled milk while stirring.
2. In the resulting mixture, gradually add, stirring, sifted flour and soda. You can also use a whisk to bring the dough to a smooth liquid mass without lumps, but it is better to use a mixer that will definitely remove all the lumps with the best result in all respects.
3. Let the finished dough, covered with a napkin, stand for half an hour to thicken, then dilute it with a small volume of boiled water to bring it to the state of liquid sour cream and pour in vegetable oil.
4. The process of baking such pancakes in milk with curdled milk is no different from all other recipes. A hot cast-iron or thick-bottomed frying pan made of stainless steel, oiled for the first pancake, into which the next portion of dough is poured with a ladle, which should spread in an even layer over the pan and fry on both sides until tender.

Serve, as usual, all pancakes with all kinds of toppings hot as a sweet dessert or meat dish if wrapped in them fried chopped meat, - everything should be unusually appetizing.

• The most common cause of bursting pancakes is the lack of flour in the dough. It should be added in small portions so as not to go to the other extreme - to its excess, when the pancakes come out too dense and thick. If such a misfortune has happened, then adding a small amount of warm milk will help.
• Pancakes for wrapping the filling can be baked only on one side, on which you can put it. The second side will be baked in the oven or in a pan with the filling.
• To avoid making the pancakes "rubbery", you do not need to beat the dough for too long.
• When adding soda to the dough, make sure that there are no lumps left. Otherwise, the bitterness from the taste of excess soda may remain in the finished pancakes.
• When added to dough raw eggs an optimal balance must be observed: an excess of eggs turns the pancakes into an omelet, and a lack of eggs leads to the fact that the pancake breaks when turned over.
• The excess sugar in the pancake batter will cause the pancakes to burn and even stick to the pan, especially at the edges.
• You can't spoil the porridge with butter, and pancakes with an excess of oil in the dough turn out to be too greasy to sugary.

The day will come very soon when people will solemnly burn the effigy of Maslenitsa, seeing off the winter and giving way to spring. Today we will talk about how to make pancakes from dough in milk, which will certainly delight your family and friends. Hope this uncomplicated recipe will lay the foundation for a new family tradition and will be passed on from generation to generation.

Traditional Russian pancakes were baked from buckwheat flour with the addition of fatty sour cream or cream, resulting in rather dense and thick "round". Today, thin and airy products, in which you can wrap all sorts of fillings, are considered the favorite of culinary specialists.

There are many variations on how to cook pancakes in milk: some add vanillin to the dough, others prefer not to add sugar, some leave the mixture to “rest” for a while.

But there is basic composition, which is worth using, at least until you master the basics of the recipe.

Recipe for thin pancakes with milk "Lick your fingers!"

Ingredients

• - 500 ml + -
• - 2 pcs. + -
• - 1 tbsp. l. + -
• - 1/4 tsp + -
• - 3 tbsp. l. + -
• Wheat flour, premium — 200 g (about one glass by volume) + -

Step by step cooking pancakes with milk

The recipe is easy to make, and the result is delicious pancakes!

Now comes the most crucial moment: you need to add an egg-milk mixture to the flour. We will pour it in several steps, constantly stirring the mass to avoid the formation of lumps.

• Add milk to the container without stopping stirring.
• Mix eggs, salt and sugar in a deep bowl. Beat the resulting mixture thoroughly with a whisk until a homogeneous mass is obtained.
• Sift flour into a suitable dish.
• At the final stage, add vegetable oil to the dough. We do this so that our pancakes turn over more easily during frying and do not wrinkle.
• If the first samples, according to the popular proverb, nevertheless came out crumpled, then add another spoonful of oil - and then everything will be all right!

If we did everything right, then in the end we will have in the bowl homogeneous mass without lumps, and in consistency it will resemble liquid sour cream... It should flow easily in the pan, but not be too runny.

To obtain perfect dough for pancakes with milk, the pancake milk mixture is added to the sifted flour container, and not vice versa. Then a minimum of lumps are formed, and they are easier to "break".

Pancakes can be served hot on a beautiful plate, greased with butter. Alternatively, wrap them beautifully or fill them with various fillings.

Thin pancakes made from sour milk have tenderness and special softness, and the taste is reminiscent of yeast ones. Once having tried to cook pancakes for sour milk, you will become their admirer for life! let's consider classic recipe, and recipes for pancakes without eggs and without soda.

• Sour milk - 2 glasses;
• Chicken egg - 2 pcs.;
• Sugar - 0.5 cups or to taste;
• Wheat flour, in / grade - 1.5 cups;

• Refined vegetable oil - 2 tablespoons;
• Salt - a couple of pinches;
• Vanilla sugar - 0.5 sachets.

1. To fully dissolve sugar, mix it with eggs in a mixer bowl at low speed.
2. Pour sour milk into the egg mass, add sugar with vanilla and mix with mixing blades.
3. Now we mix the flour in portions - until the dough is homogeneous, reminiscent of liquid sour cream.
4. Mix the oil into the already smooth liquid mixture.
5. Fry the first pancake in a frying pan roasted with butter. We prepare the next pancakes without additional oil - it is already present in the dough!

We soak each pancake fried on both sides with butter, fold it either into a triangle, or into a tube, or stuff it with something tasty. Or you can just enjoy yourself with condensed milk and tea.

Pancakes with sour milk, recipe without soda

Soda is put into the dough for perfect airiness of the products. Combining with the acid of sour milk, soda contributes to the saturation of the dough with carbon dioxide, and it begins to bubble. What can replace soda to flour products were airborne? That's right - with proteins!

For our fantastically delicious and thin pancakes, we need:

• 2 glasses of sour milk;
• 2 cups of flour; 5 eggs;
• 2-3 tbsp Sahara;
• a quarter tsp salt;
• 2 tbsp. melted butter and vegetable oils.

The peculiarity of kneading the dough for these excellent pancakes is the presence of whipped proteins in it. chicken eggs... They are the very last to interfere with the dough - with the movements of the spoon from the bottom up.

• At the first stage of kneading the dough, combine the yolks whipped with sugar with melted (warm) butter. Pour 3 tablespoons of flour into this mix and achieve a uniform composition.

• At the second stage, pour sour milk into the yolk mixture and fluff it with a mixer whisk. Pour in the rest of the flour and grind everything with a whisk until smooth uniformity. Finally, stir in the vegetable oil.
• Beat the whites separately, but not to a firm dense foam, but for a soft cap. Stir in the proteins into the dough with a spoon in the direction from bottom to top. We achieve uniformity of the pancake mixture.
• fry the first pancake in a frying pan greased with vegetable oil or a piece of unsalted bacon, on both sides. Further, do not grease the bottom of the pan.

Serve with sour cream. Dessert sauce is even better! Simplest dessert sauce- a mixture of sour cream with condensed milk or jam.

Thin pancakes with sour milk, recipe without eggs

Ingredients

• Sour milk - 600 ml
• Soda - 0.5 tsp
• Salt - 0.5 tsp
• Sugar - 2-3 tbsp. l.
• Vegetable oil, deodorized, odorless - a couple of spoons.
• Wheat flour - as needed.

Step by step cooking pancakes with sour milk

This recipe is suitable for people who are allergic to eggs, as well as for die-hard vegetarians. The main feature of this recipe is the heating of milk. You need to heat the liquid over low heat.

• We put a deep saucepan with sour milk on the fire, wait for it to warm up slightly, add soda and dissolve it in milk.
• We see a violent reaction, add sugar and salt. We combine all components by intensive stirring and remove from heat.
• It is impossible to overheat milk, the maximum temperature should not exceed 35-40 degrees.
• Pour the sifted flour into warm milk in portions and beat with a whisk until the lumps disappear completely, achieving a uniform consistency. The fluidity of the kneading should resemble liquid sour cream - the dough should flow freely along the bottom of the pan.

We heat the frying pan, pour a little oil, distribute it over the surface and start baking our pancakes in sour milk. We keep the pan very hot, and bake the products quickly.

Serve with tea with sour cream, honey or jam.

Secrets of delicious pancakes with sour milk

Secret I

Before adding flour to the liquid component, be sure to sift it by holding the sieve higher over the bowl. Oxygen-enriched flour gives puffiness and airiness to products.

Secret II

Slightly heat boiled milk over a fire, and use eggs only at room temperature. If you add whipped whites instead of baking soda, then they don't need to be refrigerated either!

Secret III

The most best frying pan for baking thin pancakes - cast iron. It warms up evenly and cools down slowly! The pan should be warming up over low heat, so put it on fire beforehand.

Secret IV

Flip the pancakes with a wide spatula using your hand. Protect the skin from burns with a special culinary mitten.

Secret V

With each pancake, the pan heats up more and more, and therefore the cooking time for the next is reduced. Consider this nuance and do not leave the pan. It is enough to wait for the golden color of one side to immediately turn the pancake to the other!

A pile of thin pancakes on a platter is a sign of a warm and friendly home. Pancakes with sour milk, the recipe of which is so easy to implement, will fill your home with the familiar flavor of childhood - after all, pancakes smell so great!

How to make corn thin pancakes with milk

Many people underestimate corn flour, but in vain - it not only has excellent taste, but is also considered a healthy dietary product.

We share with you simple recipe how to make pancakes from corn flour in milk, so that you can see for yourself their benefits and incredible taste.
Corn flour is less high-calorie than wheat flour, it is more easily absorbed by the stomach and contains many elements valuable for the body.

Due to its low calorie content, baked goods made from this product are ideal for those who adhere to proper nutrition or dieting to lose weight.

And articles detailing the calorie content of pancakes.

This flour also gives the dough fluffiness, lightness and a peculiar corn flavor. For baking pancakes, it is advisable to use cornmeal as finely ground as possible.

Corn pancakes with sour milk: a classic recipe

Ingredients

• Corn flour - 1 glass
• Sour milk (can be replaced with kefir) - 1 glass
• Chicken eggs - 2 pcs.
• Soda - 0.5 tsp

• Vinegar for extinguishing soda - 1 tsp.
• Salt - 1 pinch
• Sugar - 2-3 tablespoons
• Vegetable oil - 4 tablespoons for the test
• Butter - 50-70 g (for lubricating pancakes)

How to make cornmeal pancakes with kefir

• Pour sour milk into a convenient deep bowl, add soda quenched with vinegar to it.
• We drive eggs into the milk, add sugar, salt and mix everything thoroughly.
• Add cornmeal little by little, stirring the dough constantly. It is advisable to use a whisk for kneading.
• Then pour in vegetable oil and mix everything again until a homogeneous consistency.
• Heat a frying pan over a fire and pour the dough onto the hot bottom so that it spreads in an even, thinnest layer over the entire surface. To do this, hold the dishes in your hand and twist them in all directions (in a circle).

Bake each pancake for a couple of minutes on both sides.

Secrets of Successful Sour Milk Corn Pancakes

• Keep in mind that corn flour is grainy and will sink to the bottom all the time. Therefore, before putting a portion for a new pancake into the scoop, stir the dough each time.

Also note that pancakes made from cornmeal in sour milk will not be completely thin, but you should not make them too thick, otherwise they will not cook well.

• We recommend using a non-stick pan for baking.
• Pour a little oil for frying, or better just brush the dishes with a brush (first dip it in oil) so that the pancakes do not turn out to be greasy. If the pan doesn't stick at all, you can bake it without oil at all.
• Each ready-made "cake" immediately, while it is hot, grease with butter. Stack the pancakes in a stack so they will soak better.

Appetizing cornmeal pancakes with sour milk can be served with sour cream, jams, preserves and other goodies. If sugar is not added to the pancake dough, then you can wrap meat or vegetable fillings in them.

Two video recipes for pancake dough from the chef of our site - on milk and kefir

Povarenka has a variety of tried and tested pancake recipes that you can find in the video or on our website.

Pancakes with milk: the secrets of a successful experiment

But there are some technological subtleties of this process, which have been tested by many generations of hearth keepers.

• The experience gained by many generations of culinary experts proves that baking is worth baking in dishes with low sides. If the edges of the container are too high, the pancake could be accidentally ripped when turning it over.
• We take out the eggs and milk from the refrigerator at least half an hour before the start of baking, so that by this time they are not cold, but have a temperature close to room temperature;
• We do not pour vegetable oil into the pan, but apply with a thin layer with a clean sponge or silicone brush;
• We hold the sieve with flour as high as possible when added to the dough - it should be properly saturated with oxygen;
• The baking container is thoroughly calcined before starting the process;
• For turning over, we use a spatula with a flexible handle - so much more chances that the pancakes will not crumple.

You see, everything turned out to be not so difficult as it looked at first glance! A little practice - and pancakes with milk will certainly be yours signature dish! They can be served as a separate dish or played with fillings: the rather neutral taste of pancakes allows an unlimited number of options.

Ingredient not available in the store

Have you noticed that pancakes cooked according to the same recipe from one hostess turn out to be just a feast for the eyes, and from another - they are not at all so appetizing?

It seems that the composition is the same, and they fried the same, but the result was exactly the opposite? This is because one of our chefs was in good spirits, and the second day was not good.

One cooked with love, while the other was somewhere far away in her thoughts. Therefore, if today you do not feel inspiration to perform feats at the stove, then you should not even start - nothing, you will please your loved ones with pancakes another time! After all good dish it turns out only when, in addition to the components set by the technology, it is seasoned with a pinch of love for those to whom it is intended!

Now you know how to make pancakes with milk quickly and easily. This simple recipe, combined with a variety of fillings, will help you out more than once and will delight your family and guests with your culinary ideas.