The perfect recipe delicious homemade pancakes with milk. To prepare them, you do not need to have special culinary skills; with this recipe and a minimum of products, even a beginner will get delicious thin and aromatic pancakes. They are perfect for breakfast with tea or for filling with your favorite toppings.

Categories:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Exit: 20 pancakes

Ingredients for milk pancakes

• Milk - 450 ml
• Chicken eggs - 3 pcs.
• Wheat flour - 1.5 cups
• Vegetable oil - 2 tablespoons
• Sugar - 1.5 tablespoons
• Salt - ½ tsp

A step-by-step recipe for delicious pancakes with milk

We send 3 eggs into a bowl and beat with a whisk.

Add some milk (1 tbsp.), Sugar and salt. Mix with a whisk. If you are going to make pancakes that are more neutral in taste, you can add less sugar.

We start adding flour. We sift it in parts: half a glass. After each addition of flour, mix the dough until a homogeneous consistency without lumps.

Pour out the remaining milk, mix with a whisk.

The last step in making the dough is to add the vegetable oil. It is thanks to this trick that the pancakes will not stick to the pan. Stir the dough and set it aside - it will infuse while the pan is heating up.

Ultimately, the dough should resemble liquid sour cream. If it turns out to be too thick - add a little milk, if too thin - sift a small amount of flour.

Heat the pan well and grease it with a little sunflower oil. Often the first pancake for hostesses comes out "lumpy" precisely because of a poorly heated frying pan. Pour the dough into the ladle (by the size of the pan) and quickly distribute it over the entire surface of the pan. Fry the pancake over medium heat until the edges begin to brown. Turn the pancake over and fry on the other side. You can wrap your favorite filling in it or grease it with butter.

Our delicious pancakes with milk are ready!

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Do you know how to make pancakes on eggs without milk? If you have never prepared such a dessert, then it step by step recipe we will present it a little further. We will also tell you how to make pancakes without eggs with milk.

Using these recipes, you are sure to get very tasty and satisfying products that are perfect for a friendly family tea party.

Making pancakes on eggs without milk

Few people know, but pancakes prepared without milk turn out to be no less tasty than a similar dessert, which was made on the basis of a milk drink.

So, for cooking delicious pancakes we need:

• granulated sugar - 1.2 large spoons;
• cold drinking water - 600 ml;
• white flour - about 1 cup (you may need a little more or a little less);
• table soda - ½ a small spoon.

Knead the pancake base

Pancakes on eggs without milk are quick and easy to prepare. Before you start frying these products, you need to knead the base. To do this, beat slightly chicken eggs, and then pour 450 ml of drinking water into them, add granulated sugar, baking soda and sea salt. All ingredients are mixed until smooth. Then wheat flour is added to them.

Having gotten quite viscous pancake dough, it is slightly liquefied by adding the rest of the drinking water.

By the way, the base can be mixed not with an ordinary spoon, but with a mixer. This will give you a smoother, lump-free dough.

Fry pancakes in a pan

Pancakes on eggs without milk should be fried in the classic way using a thick-walled skillet. A little oil (vegetable) is poured into the dishes, and then they are very heated on the stove. After that, take a soup ladle and scoop a homogeneous dough with it. Then it is poured into a hot frying pan. In this case, the dishes are immediately tilted in different directions.

After the described steps, you should get a rather large (the size of a saucepan) and thin pancake. After waiting for the underside to brown, turn the product over with a spatula and continue to fry for a few more minutes.

By making delicious pancake, it is laid out on a plate and hot smeared with cooking fat (butter). As for the pan, the next portion of the dough is poured into it and cooked in the same way.

How and with what to present to the table?

As you can see, it is quite possible to cook. After all the products are fried, they are beautifully laid out on a plate and presented to family members along with a cup of hot tea.

Cooking without eggs

How to make delicious and satisfying homemade pancakes? Milk, eggs, flour, sugar are the main components classic products... But these ingredients are far from always found in your refrigerator.

We described above how to cook delicious products without milk. Now I want to tell you how you can do hearty pancakes no eggs. To do this, we need the following set of products:

• sea ​​salt - 2/3 of a small spoon;
• sunflower oil- 3 large spoons;
• white flour - about 1 cup (you may need a little more or less);
• table soda or baking powder - half a small spoon.

Knead the base

How to make pancakes with milk? 3 eggs are needed to prepare classic products. However, we decided to make a dessert without the mentioned component. To do this, dissolve sea salt and sugar in whole warm milk, and add sunflower oil and baking powder (you can use quicklime baking soda).

Having received a homogeneous milk mass, sifted flour is gradually poured into it. This produces a rather viscous dough. It should not be additionally liquefied, since without eggs, the liquid base can stick to the dishes and remain tough.

Frying process

As in the previous recipe, only a thick-walled pan is used to make pancakes. Warm it up well, and then add a little oil (vegetable, about 25 ml). After that, put some dough into a hot dish and distribute it evenly.

After frying the bottom of the pancake, turn it over with a spatula and cook for a few more minutes. When both sides of the product are browned, take it out and grease it with cooking oil. After that, a new batch of dough is immediately spread into the pan and fried in the same way.

Serving pancakes to the table

It should be noted that pancakes without eggs turn out to be more dull than those products that are prepared using the mentioned product. You can serve such products to the table with any sweets. However, most often pancakes are presented to households along with or fresh honey. Also, family members must be served a cup of hot tea.

Making classic pancakes

How are traditional thin pancakes made? Soda, milk, eggs, flour and water are the main ingredients in such products. Using them in the right proportions, you are sure to get a very tasty and satisfying dessert. To make sure of this, we suggest making it yourself. For this we need the following components:

• granulated sugar - 1 large spoon;
• sea ​​salt - 2/3 of a small spoon;
• medium-sized chicken eggs - 3 pcs.;
• drinking water - 200 ml;
• sunflower oil - 3 large spoons;
• warm whole milk - 500 ml;
• white flour - about 1.6 cups (you may need a little more or less);
• table soda or baking powder - 2/3 of a small spoon.

Making pancake dough

How are traditional homemade pancakes made? Milk, eggs, flour and soda are not mixed immediately, but alternately. First of all, they take the eggs and break them into a deep bowl. Whisk the product lightly with a fork, pour warm water into it and add sea salt, baking soda and granulated sugar. After mixing the components, spread sunflower oil and white flour to them. After kneading a viscous base, it is gradually liquefied, using for this drinking water... As a result of such actions, they get quite batter without lumps.

To get more tasty and thin classic pancakes, cover the finished base with a lid and leave it aside for 15-20 minutes.

How should you fry?

Fry classic pancakes in a frying pan follows exactly as described in the two previous recipes.

After the products are browned on both sides, they are alternately laid out on a flat plate and greased with oil.

We serve delicious thin pancakes to the family table

As you can see, there is nothing difficult in making traditional homemade pancakes. It is advisable to present them to the table while still hot. In addition to such products, it is recommended to serve a cup of freshly brewed tea, as well as any sweets (for example, honey, jam, wedge syrup, jam, condensed milk, berries, fruits, etc.).

If you have a desire, then thin homemade pancakes can be stuffed with any kind of filling. Most often used for this chopped meat with rice or sweet curd with raisins. Having stuffed the pancakes, they are wrapped in an envelope, put in a greased form and sent to the oven. In this form, the products are kept for ¼ hour (at a temperature of 200 degrees), and then taken out and served to the table along with tea or other drink.

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 the pancakes are planned with sweet filling or without it, you can optionally add vanillin to the dough at 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 options for pancake pans with non-stick coating no worse. 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 are slightly different. appearance, but always 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 homogeneous mass 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 must have a very consistency liquid 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 get 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 heated 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 about 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. They are excellent for a variety of fillings and 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

We sift into egg mixture all the flour

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 it 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 the most different 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

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: classic

• granulated sugar - 55-60 gr.
• milk (fat, from 3.2%) - 0.5 l.
• chicken egg - 2 pcs.
• flour - 210 gr.
• salt - 7 gr.
• butter - 60 gr.

1. Pancakes are prepared with ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the ingredients sit for 30-60 minutes.
2. Send eggs to a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, stir again.
3. It is not necessary to pour in all the milk at the same time, since the dough of a thick consistency is easier to knead and turns out without lumps. Now sift the flour, add it to the eggs.
4. Bring the dough to homogeneity, exclude large clots. Pour in the rest of the milk, mix the contents again. Melt butter in the microwave, add, stir.
5. The dough should turn out to be very liquid, do not be intimidated. Start frying. Pick up a frying pan with a non-stick coating, you can use a cast iron fixture.
6. Put the dishes on the stove, heat up. Dip a silicone brush in vegetable oil, then grease a skillet. The action is carried out one (!) Time.
7. Scoop some dough into a ladle and hold it in one hand. Lift the second pan, at the same time pour the dough into the middle of the thermo device and roll the pancake over the entire surface with rotary actions.
8. Reduce the power to between medium and maximum. Fry the pancake until the edges are brown. Then turn over with a spatula to the other side, bring to readiness.
9. After about 2 minutes, the pancake is cooked through. Put it on a flat plate, brush with butter. Proceed to prepare the next batch in the same way.

Pancakes with milk and yeast

• milk with a fat content of 2.5% - 730 ml.
• baker's yeast - 1 pack (22-24 gr.)
• egg - 3 pcs.
• flour - 280 gr.
• salt - 8 gr.
• butter - 90 gr.
• drinking water - 240 ml.
• granulated sugar - 45 gr.

1. Before basic manipulations, make a dough. Heat the water to 50 degrees, add half the sugar. Wait until the grains dissolve, then add the yeast.
2. Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break the existing lumps with a whisk. Cover the dish with the dough with a towel, keep it warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (the whites will be needed later), rub them with the remaining granulated sugar and salt. Combine with butter, send the mass to this dough.
4. Remove milk from refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stirring at the same time.
5. Sift the rest of the flour, add to the dough. Leave warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again, insist for about an hour.
6. Start frying pancakes. Choose a pan that is not very large in diameter (a pancake maker with low sides works best). Dip a silicone baking brush in vegetable oil and grease a skillet.
7. Melt a heat-resistant dish, then scoop up some dough and pour it over the middle. Immediately begin to rotate the pan in a circular motion to spread the mixture.
8. Bake on medium heat until the edges are browned. Then turn the pancake over, continue cooking. After all the manipulations, put the product on a flat plate, brush with oil.

• sunflower oil - 60 ml.
• kefir (fat content - 3.2%) - 260 ml.
• butter - at the discretion
• granulated sugar - 60 gr.
• steep boiling water - 240 ml.
• soda - 6 gr.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 245-250 gr.

1. Sift flour, combine it with sugar and soda. Cool eggs separately, rub them with salt, beat with a mixer until foam. Do not stop kneading, add kefir and boiling water.
2. Pour flour into the egg mass, add it in small portions. Break up the lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
3. When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add creamy (about 30 g) if desired. Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan. Heat it, then use a silicone brush to brush with vegetable / butter. Set the hotplate to the middle position.
5. Scoop the dough with a ladle, lift the pan over the stove. Pour the mixture over the center of the pan, immediately begin to perform circular motions with your hand. The mass should spread to the sides of the pan.
6. Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for another 2-3 minutes. Place on a plate, brush with butter.

Pancakes on the water

• flour - 300 gr.
• water - 380 ml.
• salt - 6 gr.
• apple cider vinegar - 25 ml.
• sugar - 30 gr.
• vegetable oil - 60-70 ml.
• soda - 8 gr.

1. Preheat drinking water to 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with baking soda, salt and sugar.
2. Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up into lumps. Beat the tubers with a fork or whisk.
3. Take a pancake pan, brush it with vegetable oil using a silicone baking brush. Heat the heat-resistant cookware, start frying.
4. Scoop a homogeneous dough with a ladle, lift the pan, pour the thick mass into its center. Roll out immediately to the sides, making circular motions with your hand.
5. Bake the pancake on a power between maximum and medium until the edges are lightly browned. Then turn over with a spatula, continue cooking for another 2-3 minutes.
6. After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle if desired icing sugar or twist in an envelope with jam.

• flour - 240 gr.
• mineral water with gas - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• steep boiling water - 240 ml.
• salt - on the tip of a knife

1. Many housewives prefer to replace mineral water with "Sprite" gas, but the drink gives a peculiar aftertaste. If you want to make classic pancakes, choose regular mineral water.
2. Sift flour, add salt and granulated sugar to it. Pour the soda in a thin stream and stir at the same time with a fork. When you have removed all the lumps, cover the dishes with the dough with a towel, wait half an hour.
3. This period is allotted for the infusion of the mass. Boil water, mix cool boiling water in the amount of 240-250 ml. with vegetable oil. Pour into a raised dough, knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable skillet with oil using a baking brush (silicone). The procedure is performed once. Heat the dishes for frying, scoop a portion of the dough with a ladle. Pour in the center, stretch to the sides in a circular motion.
5. When the mixture spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes, until the edges are browned. Turn over, bring to readiness. Remove the pancake from heat, brush with butter, serve with honey or jam.

Pancakes with beer and milk

• milk - 240 gr.
• egg - 2 pcs.
• salt - 3 gr.
• flour - 250 gr.
• wheat beer - 240 ml.
• granulated sugar - 30 gr.
• vegetable oil - 120 ml.
• soda - 7 gr.

1. In a separate bowl, combine eggs, granulated sugar, baking soda and salt. Whisk until smooth, it is important to get a thick foam. Bring milk to room temperature, add to eggs. Pour in beer next.
2. Do not stop stirring. Pass the flour through a sieve, add in small portions to liquid composition... Ensure that the dough is uniform, it should become thick.
3. After the final whipping, let stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and brush with oil.
4. Fill a scoop with a portion of the dough, pour it into the center of the dish, and immediately roll it in a circle. Bake at mid-range for 2 minutes, then turn over to the other side. Fry until tender for another 1 minute.

• soda - 8 gr.
• egg - 2 pcs.
• flour - 360 gr.
• fermented baked milk - 400 ml.
• granulated sugar - 60-70 gr.
• vegetable oil - 90 ml.
• salt - 1 gr.

1. Combine granulated sugar, eggs and salt in a plastic deep bowl. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk, again work the mass with a mixer. Add baking soda.
2. Whisk the mixture, sift the flour, add a tablespoon of it to the total mass. Stir the ingredients to remove any lumps. Pour in vegetable oil to complete the dough.
3. If the composition is thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml, beat well with a whisk.
4. Grease a skillet with oil once, then pour the dough into the ladle and pour into the center of the pan. At the same time, roll the composition up to the sides to make a round pancake.
5. Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake is porous, turn it over and bake until tender for another 1 minute. Lubricate with oil when serving.

Pancakes without eggs

• butter - 70 gr.
• salt - 8-10 gr.
• flour - 600 gr.
• vegetable oil - 55 gr.
• granulated sugar - 80 gr.
• milk (fat content from 3.2%) - 1 liter.
• soda - 6 gr.

1. Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
2. Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the frying pan, heat at maximum power.
3. Then lower the hotplate to the middle position. Pour a portion of the dough into the center of the pan, roll it out to the sides of the pan. Bake for 2 minutes, then turn over and cook until tender.
4. It is important to ensure that when frying on the first side, there is no batter... Otherwise, you will tear it before you can turn it over.
5. After cooking, brush the pancake with butter, place on a plate. Start frying the rest of the portions, serve dessert with berries, condensed milk or jam.

• cocoa powder - 30 gr.
• milk - 360 gr.
• flour - 120 gr.
• granulated sugar - 100-110 gr.
• butter - 60 gr.
• egg - 2 pcs.
• baking powder for dough - 13 gr.

1. Place the butter in a bowl, melt in a water bath or use microwave oven... In another bowl, combine baking powder, cocoa powder, twice sifted flour.
2. Add granulated sugar and eggs to ghee. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
3. Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it sit for a third of an hour. After this period, select a pan of a suitable size, heat it.
4. Dip a pastry silicone brush in vegetable oil, process the bottom of heat-resistant dishes. Scoop up some of the dough with a ladle, pour it into the center of the pan, immediately start rolling to the brim.
5. Bake for 2-3 minutes until the edges are brown. Then turn the spatula over to the other side, cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

• vanilla sugar- 20 gr.
• flour - 245 gr.
• cocoa powder - 60 gr.
• milk - 470 ml.
• salt - on the tip of a knife
• egg - 1 pc.
• granulated sugar - 50 gr.

1. In a deep bowl, combine the egg, vanilla sugar, sifted flour several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience use a blender or mixer.
3. Now start frying the pancakes, they will turn out to be two-colored. Lubricate the pan with vegetable oil using a silicone brush.
4. Place half of the light dough in a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place on the left side.
5. Rotate the pan in a circular motion to spread the dough. Only then place the heat-resistant cookware on the stove and heat it up. Cook for 3 minutes, turn over. Serve with sour cream and berries.

• cheese hard grade- 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• fat milk - 525 ml.
• baking powder for dough - 15 gr.
• vegetable oil - in fact
• flour - 245 gr.
• dill - 45 gr.
• granulated sugar - 25 gr.

1. Break the pre-chilled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer until a thick foam is obtained. Pour in milk, stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then add vegetable oil.
3. When the dough is ready, leave it on for half an hour. While the composition is infused, grate the cheese, wash and chop the dill. Mix the ingredients together, send to the dough.
4. Start cooking. Choose a medium-sized skillet. Heat it, send butter inside, rub it along the bottom. Pour a portion of the dough into the center of the pan, roll it out.
5. Fry for 2-3 minutes. When the edges are dark and the surface is sticky, turn the pancake over. Bring it to readiness, serve with sour cream.

Thin pancakes made with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. Dessert is served with condensed milk, jam, maple syrup, which allows you to emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, vanilla sugar.

Video: thin pancakes with milk

Shrovetide is coming, damn it and honey.

Despite the fact that pancakes are one of the easiest dishes to prepare, some housewives have certain difficulties, so in our article we will consider 5 ways to cook delicious pancakes... Achieving perfection in making pancakes is a snap if you follow simple tips, keep all the proportions in the recipes and regularly hone your skills.

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

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

When everything is ready, using a ladle, you need to pour the dough into the pan, tilting it quickly so that the dough forms an even circle. Empirically calculate how much dough is needed to make one pancake. When the dough enters the pan, it should begin to sizzle - this indicates that the pan has reached the desired temperature. If the pan isn't hot enough, your pancakes won't have crispy edges. When the sides of the pancake begin to look dry and have a light golden color, the pancake should be turned over - it is best to use a thin spatula for this. Then you need to wait about the same period of time or a little less, and then turn the pancake onto a large plate. To keep the crepes warm, place them in a slightly preheated oven or cover with a tea towel.

Typical fillings used for making and serving pancakes are extremely varied - they can be jam, jam, honey, cottage cheese, condensed milk, caviar, stewed apples with cinnamon, minced meat with onions, mixed with onions and sour cream potatoes, red fish with curd cheese and dill, etc. Unbroken options like fresh fruit, whipped cream or pate are also fine - pancakes are perfect for a wide variety of flavor combinations. The most commonplace, but no less tasty option is to serve a dish with sour cream and jam of your choice.

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

Pancakes with milk

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

Preparation:
Combine flour, sugar and salt in a small bowl. Combine milk, water, vegetable oil and eggs using a mixer or blender. Add flour mixture to milk mixture and beat until smooth. Putting the dough in the refrigerator for 1 hour will allow air bubbles to settle, making the pancakes less likely to burst when you start frying them. The dough can be stored in the refrigerator for up to two days.
Heat a greased frying pan and pour out about 40-50 ml of batter for one pancake. Cook for about 1 minute, then gently lift the rim of the pancake to assess its doneness. The pancake can be turned over when it comes loose from the pan and the underside is lightly browned. Fry the pancake for about 30 seconds.

Openwork pancakes

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

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

Pancakes on kefir

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

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

Yeast pancakes with milk

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

Preparation:
In a small bowl, dissolve the yeast in 1 cup of warm milk. In a large bowl, combine flour, sugar and salt. Gradually add yeast mixture and melted butter. Beat eggs and remaining milk, add to dough and stir. Leave the dough for half an hour in a warm place to double its volume.
Pour the dough into a preheated pan. When bubbles begin to form on the surface of the pancake, turn the pancake over and fry until tender.

Yeast pancakes on dough

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

Preparation:
Dissolve yeast in a little warm water, then stir it with 1 glass of warm milk. Stir with 150 g of flour and leave in a warm place for 2 hours to expand the dough and form bubbles.
After adding the remaining warmed milk to the dough, mix it with melted butter, egg, sugar and salt. Then stir in the remaining flour. Let the dough rise in a warm place. After that, the dough should be stirred so that it settles, and again wait until it rises in a warm place, and then start baking the pancakes.

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