Gentle and thin pancakes co creamy taste and aroma - what could be tastier for breakfast 🙂

INGREDIENTS

• Milk 400 ml
• Eggs 3 Pieces
• Sugar 2 tbsp. spoons
• Salt 2 Pinch
• Flour 8 Art. spoons
• Butter 75 Grams

Whisk the eggs with salt and sugar until the sugar has melted.



Add half of the milk and stir well.



Add flour and stir until the resulting dough is smooth.



Then pour in the remaining milk and mix well again. It should not contain any lumps.



Melt the butter and pour it into the dough. The oil should not be hot. Mix well.



We bake pancakes in a well-heated pan. Before baking the first pancake, I advise you to grease the pan with oil.


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Thin pancakes with milk (basic recipe)

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• 1 liter of milk (if the package is not 1 liter, but for example 900 ml, add 100 ml of water, or as much as necessary to a full liter)
• 4 eggs
• 17 tablespoons with a good flour top (about 450-500 g of flour)
• 3 tbsp refined vegetable oil (2 tablespoons for the dough, 1 tablespoon for frying the first pancake)
• 1.5 tbsp sugar
• 0.3 tsp salt
• 50 g butter

We use the second half of the butter (25 g) to brush the finished pancakes in step 16, but if you do not want to brush the pancakes then melt the entire portion (50 g) in this step.

We use the second half of the butter (25 g) to grease the pancakes in step 16, but if you decide not to grease the pancakes and have melted the entire portion (50 g), add it to the dough now.

Pancakes with milk - recipes for thin pancakes with holes

Pancakes with milk - recipe classic pancakes one of the most common. Such pancakes in milk from simple recipe It turns out thin with holes, light and very tasty. Many use wheat flour, you can also take buckwheat or oatmeal. The thickness of the pancakes depends on the flour used. The thinnest pancakes with milk are made from wheat flour. Much depends on the quality of flour - it is advisable to take products premium and fine grinding.

Second grade flour or flour with bran will make thicker and fluffy pancakes. From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try to cook pancakes with milk - a recipe from a mixture different varieties flour. Pancakes in milk can be cooked with or without yeast.



In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. It may not be possible to bake a perfect pancake the first time. However, for the third or fourth time, even and neat pancakes will come out.

When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, pry with a spatula and turn over to the other side.

Fry pancakes on each side until golden brown. Pancakes are baked only in a preheated pan, greased with butter or vegetable oil. On the finished pancake, be sure to put a piece of butter - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam.

You can also wrap any filling in pancakes:

• Meat;
• Cabbage with rice and egg;
• Cottage cheese with raisins or dried apricots;
• Smoked chicken or salmon;
• Chicken with mushrooms;
• Any sweet toppings.

Pancakes - Russian a national dish, famous for its popularity, admiration and offering in ancient Russia. AT modern world pancakes have not lost their popularity, with the exception of versatile variations. Yes, they were born stuffed pancakes, openwork, with an admixture of various products and cereals (cottage cheese or buckwheat).

Of course, the most delicious pancakes milk is obtained from mom or grandmother, but thanks to numerous recipes, you can cook the presented dish yourself. Thin pancakes in milk - the recipe is one of my favorite dishes. Moreover, they can be eaten with all kinds of fillings, or simply with sour cream or jam.



There are many options for fillings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. The list can be very long, not to mention sweet fillings and toppings. But at the heart of all these recipes are ordinary thin pancakes with milk. That's where we'll start today. By the way, if there is no milk, but there is kefir, then you can cook pancakes on kefir.

Pancakes in milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensils used. It is best to take a cast-iron skillet for baking. If you don't have one, any heavy-bottomed pan will do. non-stick coating. The size of the pan should match the desired diameter of the pancakes.

From the dishes you will also need a bowl in which the dough, a ladle, a spatula, a fork or a whisk, a knife and a brush for greasing the pan will be kneaded. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

There are several ways to get rid of lumps:

1. You can mix eggs, salt, sugar, a little milk, flour and mix everything thoroughly until smooth. And only then gradually add milk, constantly stirring the dough so that it is homogeneous. And at the very end add vegetable oil;
2. You can separate some milk and add flour to it. Then mix everything thoroughly and already, then combine with the rest of the ingredients;
3. Or you can just use a mixer when kneading the dough.

Preparation of products consists in sifting flour, measuring the right amount of sugar, salt and other bulk products. Milk is usually warmed up. If yeast is used, dilute it in a small amount of warm milk or water. You also need to melt the butter in advance. Vegetable oil should be added to the dough, then your pancakes will not stick to the pan.

And, in turn, you will need a lot less oil when frying pancakes. Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough, from this the pancakes will have more holes and a pleasant golden color.

Thin pancakes with milk



Ingredients:

4. 2 glasses of premium flour;
5. 2 tablespoons of vegetable oil;
6. 1 liter of milk;
7. 5 eggs;
8. 1/5 teaspoon of soda;
9. 2 tablespoons of sugar.

The total time for the preparation of thin pancakes, taking into account the above ingredients, takes about 40 minutes.

10. First of all, it is necessary to beat the indicated number of eggs with sugar in a two-liter container;
11. At the next stage, the mixture is salted and flour is introduced into the dishes in portions;
12. Next, milk is poured into the container in parts, mixing the ingredients thoroughly, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state;
13. The dishes with the dough are left for 15 minutes, thereby allowing the gluten contained in the flour to swell;
14. AT ready dough add a measured amount of vegetable oil, mix the mixture again, after which they begin to fry the pancakes in a well-heated pan. Bon appetit!

Pancakes with milk - a recipe with yogurt



Another simple but delicious recipe pancakes with milk. The difference between such pancakes and other recipes is the use of yogurt.

15. Milk - 0.5 cups;
16. Vegetable oil - 45 ml;
17. Salt - a quarter of a teaspoon;
18. Yogurt - 1.5 cups;
19. Flour - 2 cups;
20. Sugar - 0.5 cups;
21. Soda - 1 tsp;
22. Egg - 2 pcs.
23. Beat eggs with sugar and salt, then pour in yogurt;
24. Sift the flour and gradually add it together with soda;
25. Beat the dough with a mixer, then pour in the milk and mix everything again;
26. Cover the container with the dough with a napkin and leave for 30 minutes;
27. The dough thickened a little after that, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream;
28. Add vegetable oil and mix everything properly;
29. We bake pancakes in a frying pan heated with oil on both sides. Bon appetit!

Pancakes in milk with holes



Anticipating the preparation of elegant pancakes in milk, whose surface acquires a porous structure, it makes sense to figure out how the holes on them are obtained in the process of frying pancakes. It should be noted that the formation of holes on pancakes is due to the soda slaked with vinegar added to the dough. During the frying process, the bubbles formed during the reaction of soda and vinegar burst, as a result of which holes remain in their place.

30. Premium flour - 1.5 cups;
31. Milk - 2.5 cups;
32. Refined vegetable oil - 2 tsp;
33. Sugar - 1 tsp;
34. Salt - 0.5 tsp;
35. Egg - 2 pcs.;
36. Soda - 0.5 tsp
37. Following the proposed recipe, you first need to heat the milk to 40 degrees in a saucepan made of aluminum or stainless steel;
38. Sugar, salt and eggs are introduced into the milk brought to the desired temperature and these ingredients are thoroughly beaten with a mixer until a stable foam is obtained;
39. In portions, pre-sifted, that is, oxygen-enriched flour, is poured into the container, soda is added, diligently breaking lumps with a mixer whisk;
40. The declared amount of vegetable oil is poured into the pan last and the mixing of the pancake dough is completed;
41. To carry out the direct process of formation of bubbles in the dough, it is customary to leave it for a while. Only then can you proceed to the last stage;
42. The dough of future pancakes is distributed in a thin layer on a frying pan heated for several minutes, greased with oil and fried on both sides. Bon appetit!

Classic pancakes with milk



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

43. Salt - half a teaspoon;
44. Milk - 0.5 liters;
45. Flour - 1.5 cups;
46. Vegetable oil - 15-30 ml;
47. Egg - 3 pcs.;
48. Sugar - 0.5-1 tbsp.

Cooking method:

49. Break the eggs into a deep bowl and beat with a fork;
50. Pour in half of the milk;
51. Add sugar and salt to the mixture. We mix everything thoroughly. The amount of sugar depends on what filling the pancakes will be filled with. For sweet pancakes, sugar can be added a little more, and for meat and salty fillings, sugar, respectively, should be less;
52. Sift flour and gradually add to milk-egg mixture. It is better not to pour all the flour at once - you need to look at the consistency;
53. Then add the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. You can add more milk to a too thick dough, and flour to a liquid one;
54. Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out rosier and more porous;
55. Grease a heated frying pan butter and start frying pancakes in milk. When pouring the dough, the pan should be held at an angle and the dough should be evenly distributed in a circular motion. Everything should be done quickly;
56. Fry the pancake until golden brown and flip over. If the pancakes are torn, then there is not enough flour. Bon appetit!

American pancakes with milk "Pancakes"

Pancakes are baked not only in Russia. In the USA, for example, there is also a similar dish, and it is called "Pancakes". American pancakes are somewhat reminiscent of Russian pancakes - they are just as lush, but they are called pancakes because Russian pancakes “catch up” in diameter.

So, pancakes are cooked in the USA for breakfast and served with jam, syrup or butter. Although their appearance is similar to the Russian dish, these pancakes are completely different from the pancakes familiar to the Russian people.

57. Salt - a pinch;
58. Flour - half a glass;
59. Fatty milk (at least 4%) - 1 cup;
60. Sugar - 2 tablespoons;
61. Vanillin - 1 sachet;
62. Vegetable oil - 2 tablespoons;
63. Baking powder - 2 tsp
64. To begin with, the whites of the eggs should be separated from the yolks;
65. Then add salt and milk to the yolks, mix everything thoroughly;
66. In a separate bowl, gently stir flour and baking powder. Now you can mix this loose mixture into the mass with yolks and milk;
67. Use a mixer and mix the whites with sugar. With the help of a mixer, you should get a dense foam - so the pancakes will be tastier and more magnificent;
68. Add the protein mixture to the workpiece and mix everything thoroughly and gently with an ordinary whisk;
69. At the final stage, vegetable oil should be mixed in;
70. After completing the preparation of the dough, you can take on the most interesting process - baking. Pancakes are baked in the same way as pancakes, only a little longer in time;
71. Use a Teflon-coated pan and pour some dough onto a well-heated surface. Do not think that pancakes require a lot of dough to cook - here it is enough to adhere to the principle of making ordinary Russian pancakes. Turn pancakes as they cook;
72. Serve hot and dry if you prefer a combination of marmalade or syrup. If you just want to enjoy pancakes, you can immediately grease them with butter. Bon appetit!

Custard pancakes with milk



This is the most good recipe pancakes! Custard pancakes are tender, and working with dough and roast is a pleasure! They don't tear, flip easily and fry quickly. The recipe is almost no different from ordinary pancakes in milk, only with the difference that boiling water is poured in at the end. The dough turns out smooth, just silky. Fry like regular pancakes in a pan.

73. Vegetable oil - 1 tablespoon;
74. Wheat flour - 1 cup;
75. Vanillin - 1 pinch;
76. Salt - 1 pinch;
77. Milk - 1 glass;
78. Boiling water - 1 cup;
79. Sugar - 2 or 3 tablespoons
80. Prepare ingredients for pancakes. Measure out a glass of water and put the kettle on to boil;
81. Whisk eggs with milk, salt, sugar and vanilla;
82. Pour in flour, pour in vegetable oil. Stir everything with a whisk to make the dough homogeneous;
83. The dough is ready for brewing. Make sure that there are no flour lumps;
84. Pour a glass of boiling water into the dough - and quickly stir it with a whisk. Leave for 10-15 minutes;
85. Heat up a non-stick frying pan. Before the first pancake, you can grease it with a piece of unsalted lard. Pour the dough with a ladle, and fry the pancake until golden brown;
86. Pry off the edge with a fork and turn the pancake over with your hands. Fry it on the other side;
87. Custard pancakes are ready. Bon appetit!

Video "The recipe for pancakes in milk is simple and tasty - thin with holes"

Pancakes with milk



Prepare delicious pancakes with milk for your family for breakfast or as a dessert for tea.



How to cook pancakes with milk:



Pour in milk and mix thoroughly. Add sugar and salt. Whip it all up again.



Gradually add flour to the mixture until it looks like liquid sour cream.
Pour in vegetable oil and mix.



Lubricate the pan with a silicone brush with vegetable oil. Pour in a ladle pancake dough spreading it in a thin layer over the pan, turning the pan in a circle.



Bake pancakes on both sides.



Stack pancakes in a pile, brushing each pancake with a piece of butter.



Delicious pancakes with milk can be served. Bon appetit!



pancakes with milk are delicious, a simple recipe and a lot of fun))))

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

Cooking instructions

Cooking time: 30 minutes

Video: Grandma's thin pancakes in milk. DELICIOUS MENU. Step by step cooking

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

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Pancakes are delicious with milk proven recipe

Pancakes with milk - general principles of cooking

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

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

From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try making pancakes with milk from a mixture of different types of flour.

Pancakes in milk can be cooked with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. It may not be possible to bake a perfect pancake the first time.

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

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

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

Pancakes in milk - preparing food and dishes

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

If you don't have one, any heavy-bottomed pan with a non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. From the dishes you will also need a bowl in which the dough, a ladle, a spatula, a fork or a whisk, a knife and a brush for greasing the pan will be kneaded. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

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

If yeast is used, dilute it in a small amount of warm milk or water. You also need to melt the butter in advance.

Recipes for pancakes in milk:

Recipe 1: Pancakes with milk

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

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

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

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

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

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

Add vegetable oil to the finished dough. If you add butter, pancakes will turn out rosier and more porous. We grease the preheated pan with butter and start frying pancakes in milk. When pouring the dough, the pan should be held at an angle and the dough should be evenly distributed in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and flip over. If the pancakes are torn, then there is not enough flour.

Recipe 2: Pancakes with milk Openwork

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

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

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

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

Recipe 3: Milk Pancakes with Starch and Vanillin

According to this recipe, you can cook thin and very tasty pancakes in milk. The recipe is so successful that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute on each side.

• Half a liter of milk;
• 4 tbsp. l. potato starch(without slide);
• 4 tbsp. l. flour (with a slide);
• 4 eggs;
• Salt and sugar - to taste;
• Vanillin - to taste;
• 30-45 ml of vegetable oil.

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

Since the starch sits on the bottom, it is recommended to mix the dough before each scooping. Even if it seems that the dough is liquid, you do not need to add flour. Pancakes should be very thin and lacy.

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

Recipe 4: Pancakes with milk Custard with yogurt

Custard pancakes in milk with yogurt have a special, specific structure, but they turn out to be no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. These pancakes are sure to please both adults and children.

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

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

Grease a hot frying pan with vegetable oil and fry the pancakes on each side. Do not pour too much dough, otherwise the pancakes will turn out thick. For each hot pancake put on a piece of butter.

Recipe 5: Pancakes with Milk and Yeast

Yeast pancakes in milk are very tasty and lush. Ideal for both sweet and savory fillings.

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

We heat the milk, pour a small part and dilute the yeast in it. Leave for 10 minutes. For fresh yeast, you need 20 minutes.

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

We bake pancakes in a frying pan heated with oil. The thickness of pancakes is about 3 mm.

Recipe 6: Milk pancakes with curdled milk

Another simple but delicious pancake recipe with milk. The difference between such pancakes and other recipes is the use of yogurt.

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

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

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

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

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

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

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

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

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

• So that the edges of the pancakes do not burn, you do not need to shift sugar into the dough;

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

Thin pancakes in milk with butter

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

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

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

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

Thin pancakes with milk: classic and new recipes

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

A selection of recipes for thin pancakes

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

Traditional recipe for thin pancakes with milk

They cook quickly, have a pleasant yellowish color. They can be called universal, as they are combined with various sweet and salty fillings. This pancake recipe takes 40 minutes to make.

Ingredients for 4 servings:

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

sugar 2 tbsp. l;

salt - at the tip of a teaspoon;

milk - 1 liter.

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

Custard pancakes in milk and boiling water

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

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

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

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

Pancakes with butter

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

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

Butter Sugar

sugar - two tablespoons;

salt - on the tip of a teaspoon;

vegetable oil - one tablespoon;

butter - 20 grams;

two eggs.

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

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

Refined oil

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

3 art. l. Sahara;

1.5 cups flour;

2 tbsp. l. refined sunflower oil;

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

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

Delicate thin pancakes

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

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

Openwork pancakes with milk

These are very tasty pancakes, they turn out tender and thin. They look appetizing, the surface is with small holes. Goes great with any toppings.

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

one and a half glasses of flour;

2 eggs;

1 glass of milk;

2 full glasses of kefir.

Cooking instructions:

1. Pour kefir into a saucepan and heat a little, make sure that it is not hot.
2. Add eggs, sugar, salt, soda and mix with a whisk or mixer.
3. While stirring the dough, add flour. You need to achieve the consistency of thick sour cream.
4. Bring the milk to a boil and pour it into the dough in a thin stream, with the help of this technique it becomes custard.
5. Add oil - and the dough is ready!
6. If you have a cast-iron skillet on the farm, bake pancakes on it, after brushing with vegetable oil, regardless of whether there is oil in the dough or not.

Thin pancakes with milk and starch

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

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

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

500 ml of warm milk;

four tablespoons of starch without a slide;

vanillin - on the tip of a knife.

Instructions and subtleties of preparation:

Pancakes with starch - video

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

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

Cooking instructions:

As in previous recipes, any filling will do, but even without it, with tea, such pancakes go unnoticed.

Every hostess is looking for her own perfect recipe the so-called pancakes thin dough. Secret lacy pancakes- in the addition of soda. So, write it down.

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

Step by step cooking instructions:

1. Whisk eggs with sugar and salt.
2. We extinguish the tea soda with boiling water.
3. Add soda to the egg mixture and beat with a mixer.
4. Sift the flour through a sieve, add to the dough in portions, beat.
5. We heat the milk so that its temperature is slightly above room temperature.
6. Add milk in a thin stream, constantly stirring the dough. Pour milk from the kettle - so there will definitely be no lumps.
7. The dough should have a consistency similar to ryazhenka.
8. Add vegetable oil, mix.
9. We bake in a hot frying pan, for the first time grease it with oil. For subsequent pancakes, this is not necessary, because there is already a lot of butter in the dough.
10. Thin pancake "cloths" are obtained, in which the filling is well wrapped. Take a little toppings, it's tastier. A good option: wrap salmon or caviar inside, but for everyday use, cabbage with an egg will do.

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

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

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

Pancakes like velvet

We offer another recipe without soda. They come out bright delicate taste. An important advantage is that this is a simple recipe that does not require culinary skills.

Each hostess prepares pancakes in her own way. Even the same recipe produces different results, flavors and aromas when made by two different people. At the same time, each chef adds additional ingredients to his taste, which give the final dish a zest. Such just are pancakes in milk with butter. They are very easy to prepare.

Ingredients:

How to cook pancakes in milk with butter?

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

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

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

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

Recipe note:

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

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

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

In a blender, beat the eggs until they increase in volume. Then add granulated sugar and vanilla sugar to this mass and beat well for about 4 minutes at medium speed (the mass increases in volume at least twice), pour in the milk and mix briefly. After that, add the sifted flour and a pinch of salt in several small portions, mixing thoroughly after each portion so that there are no lumps. Next, in a separate bowl in the microwave or on the stove, melt the butter. Add it hot to the resulting pancake dough with the last ingredient and mix at the first speed for about a minute. The prepared pancake mixture should have a creamy texture, resembling liquid yogurt in thickness. The finished mass for making pancakes must be put in the refrigerator for 1 hour (at least 30 minutes) so that the dough “rests”. Also, the finished dough can be stored in the refrigerator for 24 hours.

Take the dough out of the fridge and mix again. On the stove, heat a frying pan over medium heat. If you use a device with a non-stick coating or a special electric pancake maker, then you do not need to lubricate their surface with additional oil - pour the dough into a dry frying pan. When using a “classic” frying pan, you need to add 1 tablespoon of olive or sunflower oil to the dough and mix again, and thinly grease the device with any oil. the bottom of the fire should be strong so that the pancakes are well fried and easily lagged behind.After you see swollen bubbles on the unfried side, you can turn the pancake over to the other side.

Creamy pancakes have an unusual mild taste. They look appetizing: browned edges and a golden middle. Cooking them is simple, if everything is done according to the recipe, you will get mouth-watering ruddy pancakes.

Creamy pancakes can be served with jam, sour cream, berries.

Ingredients

Flour 200 stack. Salt 1 pinch Granulated sugar 75 grams Butter 100 grams chicken eggs 3 pieces) Water 100 milliliters Cream 200 milliliters Milk 200 milliliters

• Servings: 30
• Preparation time: 10 minutes
• Time for preparing: 5 minutes

creamy pancake recipe

The yolks should be rubbed with sugar until they turn white. Then pour in all liquid ingredients. Mix well. Flour should be poured in small portions. After each addition, you need to look for lumps. If present, mix thoroughly. Melt the butter either in a water bath or in the microwave. Let it cool slightly and pour into the dough. Beat the chilled proteins in a steep foam, adding salt to them. Carefully pour them into the rest of the mass and mix everything again.

Now you should distribute the dough in the pan. Often it does not make sense to lubricate it; butter dough will not let it burn. As a rule, pancakes quickly become golden. Enough 2 minutes. Then they should be turned over and fry for another 1.5 minutes. This delicacy is recommended to be served with sour cream, berries, chocolate paste, jam.

Creamy pancakes can be prepared for a holiday or an ordinary day. They will become good breakfast and energize for the whole day.

How to cook pancakes in butter

To make the treat really tasty, melting in your mouth, you need to follow some nuances in cooking.

• It is better to sift the flour twice. Then it will be filled with oxygen, the dough will turn out airy, and there will be much less lumps during cooking.
• For pancakes, you will need eggs, it is advisable to immediately separate their contents. Proteins should be added last, whipped with a pinch of salt.
• All components must be at the same temperature, then the dough will be homogeneous. In addition to proteins that need to be cooled before cooking.
• The consistency of the dough should resemble sour cream of medium density. Then it will not stick to the pan, but will be evenly distributed over it. You can dilute too steep dough with boiled water.
• Before you start frying, you need to warm up the pan or crepe maker well so that drops of moisture evaporate. Then grease with vegetable oil and start cooking goodies.

If you follow all these rules, the first pancake will definitely not turn out lumpy, and your loved ones will enjoy a delicious treat.

Creamy pancakes are moderately dense, not too sweet and very tasty.