In most Russian families, the tradition of baking pancakes has been preserved. Many housewives have turned the process of preparing this dish into a real ritual. The final result depends not only on how experienced the cook is, but also on the dough. Currently, several dozen recipes for this primordial dish are known. After reading this article, you will find out what ingredients for pancakes will be required in a particular case.

What flour is suitable for this dish?

In this situation, it all depends on what you want to get in the end. It is important to remember that flour, like other ingredients for pancakes, must be High Quality. The taste and color of the finished dish depends on what it will be. If you add to the dough:

• wheat flour, it will acquire a pleasant golden hue;
• buckwheat, then the dish will have a special nutty flavor;
• corn, rye or the dough will become darker. In addition, he will have a pronounced specific taste;
• rice flour and starch, then the pancakes will become unusually tender.

Eggs, salt and sugar

These items are a must for the meal. To prepare the dough, it is recommended to take fresh, well-beaten or pounded eggs with sugar. Regardless of what other ingredients for pancakes need to be added according to the recipe, every housewife should remember the basic rule that one glass of flour requires two small or one large egg.

In the process of preparation, sugar and salt are dissolved in a separate container and only then introduced into the dough. The amount of these components depends on the recipe. If you want sweet pancakes, you can add more sugar. At the same time, do not forget that an overabundance of this product can lead to the fact that the dough will burn in the pan.

What liquid can be added to the dough?

Again, it all depends on the recipe and what you want to end up with. So that yeast pancakes are tastier and fatter, they are made with milk. On beer, a more magnificent, incredibly tasty and aromatic delicacy is obtained. If you don't plan on messing around in the kitchen for a long time, you should have pancake ingredients such as soda and kefir. In this case, you need to have time to use the dough before the reaction with the acid is completed.

Some recipes contain a large number of alcohol. It is important not to overdo it and add no more than two tablespoons of cognac, rum, wine or vodka to the dough.

Many housewives cook lush yeast pancakes in pre-salted water. This little culinary trick avoids the formation of a large number of lumps.

on milk: recipe

The ingredients that will be required for the preparation of this dish must be fresh and of high quality. The test includes the following components:

• flour - 250 grams;
• two eggs;
• two tablespoons of vegetable oil;
• 500 milliliters of milk;
• half a teaspoon of baking soda;
• a pinch of salt;
• three tablespoons of sugar.

The technological process of making thin pancakes with milk

A pinch of salt, sugar and two medium chicken eggs. Next, the resulting mass is whipped with a mixer or an ordinary whisk.

After that, flour sifted through a fine sieve and mixed with soda is gradually introduced into the dough. The smaller the amount, the thinner the pancakes will turn out. However, too batter it will be uncomfortable to fry.

At the end, add two tablespoons of vegetable oil to the resulting mixture and mix. In order for the gluten contained in the flour to work in full force, it is recommended to leave the pancake mass for half an hour. After this time, you can properly heat the pan, grease it with vegetable oil and start frying.

As you already understood, all the ingredients for milk pancakes are quite affordable and will not hit your family budget. In addition, they can be purchased at any nearby store. This inexpensive, hearty and fragrant dish will be a great addition to home tea drinking. Pancakes prepared according to this recipe are moderately sweet and very tasty. They go well with syrups, jams and sour cream.

Kefir pancakes: recipe

The ingredients for this dish can also be bought at any supermarket. In addition, many of them are probably in your refrigerator. For cooking, you will need components such as:

• one glass of flour;
• egg;
• one glass of sugar;
• a pinch of salt;
• a bottle of kefir.

In addition, you will need some vegetable oil. It should be used not only for dough, but also for greasing the pan.

Cooking process

To make the ingredients must be fresh. All the above components are mixed in a pre-prepared container and beat thoroughly with a whisk or mixer. Ready batter must be poured into a bottle. This can be done using a kitchen funnel. After that, you can start frying pancakes. It is recommended to bake them on medium heat. Readiness can be judged by the completely dried top layer of dough.

toppings

Having figured out what ingredients are needed for pancakes, you can think about how and with what to serve. ready meal. Even our distant ancestors stuffed this delicacy with various goodies. Not only jam or jam was used, but also red caviar, fish, mushrooms and chicken meat. It is important that the filling is not too liquid. Otherwise, it will simply flow out of the pancake onto a plate. Will not add convenience and too crumbly stuffing.

Pancakes with red caviar or fish are considered the most delicious. To prepare such a filling, you will need 150 grams of pre-cut small cubes cold smoked salmon, 250 grams cream cheese, a teaspoon of lemon juice and one and a half teaspoons of spicy mustard. All these components must be combined in one container and carefully moved so as not to damage the fish pieces.

The second, no less tasty filling is a mixture consisting of 200 grams of thick sour cream, one egg yolk, two tablespoons of finely chopped dill and slightly salted trout. On the surface of the pancake, smeared with this sauce, you need to put thin slices of fish. Then it is rolled up and cut into several pieces with a sharp knife.

The filling made from dried mushrooms. They must first be soaked in water and kept in it for about six hours, and then boiled. For these purposes, chanterelles, boletus and porcini mushrooms are perfect. In addition, you will need two raw egg yolks, two tablespoons of heavy cream, a glass of hot milk, and one tablespoon each of butter and heavy cream. All these components must be poured into a container and brought to the desired consistency over low heat. At the end, two finely chopped boiled eggs, chopped mushrooms, salt and pepper.

Very tasty and satisfying stuffing is obtained from duck breast and buckwheat porridge. To prepare it, you need to boil one and a half glasses of cereals and 450 grams of meat, peeled from skin and films. Finely chopped duck skin should be fried in butter until dry cracklings. Then you need to mix all the ingredients and add to them a tablespoon of lemon juice, salt, pepper, three tablespoons of heavy heavy cream and finely chopped greens.

For happy cooking it’s not enough to choose high-quality ingredients for pancakes. To make it really delicious treat, you need to know a few more little tricks.

Those with a sweet tooth should remember not to add too much sugar to the mixture. Otherwise, instead of thin, you will end up with overly dense products that do not lag behind the pan well.

To obtain an elastic dough, it is recommended to add a little vegetable fat to it. These pancakes will easily turn over and be removed from the pan. To obtain delicate pastries water or milk heated to room temperature should be added to the mixture. Before baking pancake dough should be infused for at least half an hour.

I won't go into detail here about what it is. pancakes I think you already know everything. Pancakes there are yeast and yeast-free, we will cook simple yeast-free pancakes with milk. My only question is how to call them correctly, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, after delving into the history of this dish, I am inclined to believe that we will still cook with you today. thin pancakes with milk. Because traditional Russian pancakes baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be both with filling and without it, because only in thin pancake you can wrap the stuffing. And although everything is clear with the word, it seems, I sometimes still continue to call thin pancakes - pancakes.

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, in fresh pancake dough do not put any baking powder, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes on milk. I hope that after that you will succeed, because there is nothing complicated in this.

I want to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes it turns out, though thin, but rather dense, it is ideal to make pancakes with filling from them. For pancake cake it’s better to do it, here the pancakes are thicker and more tender.

Ingredients

• milk 500 ml
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tablespoons)
• sugar 30 g (2 tablespoons)
• salt 2-3 g (1/2 teaspoon)

From the indicated amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.

Cooking

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to take eggs and milk out of the refrigerator in advance. Oil can be used as vegetable refined (odorless), and butter. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar.

Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and cleanse it of possible impurities, so I recommend not to skip this point.

We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream.

In this photo, I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you got the right consistency or not. If the dough is very thick, add some water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because. butter starts to burn very quickly. Use a silicone brush to grease the pan or just a napkin soaked in oil.

So, we heat the pan well, because it is in a hot pan that porous pancakes are obtained, with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to make holes in the pancake.

Pour the dough into the hot pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to put in a ladle so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop up a full ladleful of dough, pour it over hot pan, while rotating it, do it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in an ordinary frying pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. Turn the pancake over when the dough on top grabs and stops being sticky, and the edges begin to darken a little. Pry off the pancake with a spatula and gently flip to the other side. Flatten the pancake in the pan if it turned over unevenly.

Fry the pancake on the other side. Lift the edge with a spatula and watch that it does not burn on the bottom. When the bottom of the pancake is golden brown, remove it from the pan.

Put the finished pancakes on a large flat plate, and it is better to cover them with a lid to keep them hot. If you like more oily pancakes, then brush each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the oil that I have already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And do not forget, each time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, flip the stack so that the bottom pancake is on top, the pancakes are prettier from this side, and the bottom pancakes are softer.

Here is a stack of pancakes I got from a double portion of the ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam, or any other toppings you like. Bon appetit!

Everyone at least once ate pancakes with sour cream or jam on Sunday morning or on Maslenitsa. But why not eat this delicacy more often? How to do delicious pancakes? Look for the answer in this article. We will tell you how to cook delicious pancakes not only with water and milk, but also with kefir.

A few decades ago, no Russian dish could not be compared in popularity with pancakes. They accompanied a person throughout his life. Pancakes were fed to women in labor and they also commemorated a person.

However, pancakes are loved not only in Russia, but all over the world. The French, for example, are famous masters of thin pancakes, the Americans prefer thicker ones and build towers from pancakes, serve them with bacon and pour over maple syrup.

How to make pancakes with milk?

For the pancake test you will need:
- 2.5 tbsp. milk
- 250 g flour (1 cup)
- 1-3 eggs
- 1 tbsp. l. sugar and a pinch of salt
- vegetable oil or fat for frying

How many eggs to put in the dough, everyone decides for himself. They change both the taste and properties of the dough. This is a binding ingredient that turns it into a homogeneous mass without lumps, and also provides golden brown. However, pancakes will not fall apart even without eggs. Remember, the more eggs, the denser the dough, otherwise, the pancakes will be “spongy” and soft.

How to make pancakes?

The dough must be made according to the rules. First, pour the sifted flour in a heap, make a recess in it, beat the eggs in a separate bowl, then pour them into the recess, then add half the liquid (milk), and then knead with a whisk or fork, mixing all the ingredients. If you knead the dough with a spoon, you can hardly avoid lumps. After the dough has become homogeneous, you need to gradually add the butter and the remaining milk. Ideally, you should leave the dough for at least half an hour so that it fits a little, and only after that start frying.

If you have kitchen utensils at hand, the cooking process can be facilitated. At the same time, it is still better to sift the flour. So the dough will be saturated with oxygen. Beat sugar, salt, as well as half of the liquid in a bowl with a hand blender or mixer, then add the flour. After the dough is beaten until smooth, then add the oil and the rest of the liquid. The last action is necessary in order to control the consistency of the test. How to do thin pancakes? Just. When preparing the dough, you need to remember that it should look like a very liquid sour cream. To make the pastry thicker, the dough should be similar to the consistency of just sour cream.

The first pancake is cooked on a hot frying pan. In this case, it is better to use dishes with a heavy thick bottom. After the first pancake, we reduce the fire and find the optimal temperature, as they say, empirically. There is already oil in our dough, so there is no need to grease the pan.

However, for the first pancake, as practice shows, this must be done. In addition, if you use a frying pan without a special coating, then the oil will still have to be used. And you don’t need to pour oil directly from the bottle, otherwise you will have to pour the excess out of the pan later - a pancake in excess can simply move to the side. You can use a special spray bottle or a piece of frozen animal fat, which is dipped in oil and rubbed into a pan.

Pour a little dough and spread it over the entire surface of the pan, controlling the dough in the pan with a hand movement. At the same time, do not let the spatula stick to the edges.

Note that if you add a teaspoon of quenched lemon juice or vinegar, soda, and add flour in such an amount that the dough has the consistency of thick sour cream, then you can bake on a lower heat delicious pancakes. They should be poured into the pan with a spoon. If you bake completely without oil, then the pancakes will turn out flat and dry, and if you fry in oil, they will be ruddy and fluffy.

How to cook pancakes on the water?

This method of making pancakes is considered to be the easiest. It does not require special skills and craftsmanship. In addition, you can always please yourself and your loved ones with such pancakes, especially if the milk is over, but you really want something tasty.

To make these pancakes we need:
- half a liter of water
- two or three eggs
- two tablespoons of vegetable oil
- a pinch of salt
- two tablespoons of granulated sugar
- two cups of flour

1. Whisk the eggs first. Mix flour, eggs, sugar and salt, knead the dough. It is important to ensure that the flour dissolves and the consistency becomes uniform. The dough should be quite liquid, slightly more liquid than sour cream. There should be no lumps left.
2. Heat up a large skillet. Then, reducing the heat to medium, start baking pancakes, pouring the dough with a ladle.
3. After pouring the dough into the pan, let it evenly distribute by tilting the pan in different directions. Fry pancakes on both sides.
4. When the first pancake is ready, you need to try it. If necessary, add the missing ingredients: water, salt, sugar.
5. Before each new batch of dough, it is better to grease the pan with oil so that the pancake does not stick to its surface.

How were pancakes prepared in Russia?

The recipe is surprisingly simple, and this is especially attractive. If you certainly want something more substantial, bake pancakes in milk.

Recipe for pancakes on kefir

This version of pancakes is good because kefir, being fermented milk products, gives the dough a special softness and airiness. In addition, kefir is easier to digest and is dietary product while milk is not for everyone.

To bake pancakes on kefir, you will need:
- one glass of flour
- one glass of kefir
- one glass of boiling water
- two chicken eggs
- soda - on the tip of a knife
- salt - about 1/2 teaspoon
- sugar - 1 tablespoon
- two to three tablespoons of vegetable oil

First of all, eggs must be beaten with a mixer until foam appears. Add salt before beating. It is better that the eggs are cold, then they will beat better.

Then pour a glass of boiling water into the resulting mass and continue whisking. After a while, pour kefir into the same place. Mix the sifted flour with soda and add a tablespoon to the resulting mass. Mix thoroughly and make sure that no lumps form.

Sweet pancakes: recipe from the chef

Then add vegetable oil and sugar. After that, mix well again and bake in a hot pan.

yeast pancake recipe

For the dish you will need: 280-300 g of flour, 750 ml. milk, 2-3 eggs, 3-4 tbsp. l. butter, 1-2 tbsp. sugar, 20-25 gr. yeast, 250 ml. water, 1 tsp salt.

First, pour warm water into a bowl and add 1 tsp to it. sugar, stir. Next, crumble the yeast there and mix thoroughly. Yeast should be completely dissolved. And then gradually add a glass of sifted flour and mix thoroughly again.

Put the bowl with the resulting dough to come up in a warm place, previously covered with a towel or napkin. While the dough is rising, melt the margarine or butter and cool (if the butter is hot, it can burn the yeast). Rub egg yolks with sugar.

In the finished dough, add the yolks, pounded with sugar, butter (either vegetable oil or margarine), salt and mix well.

Next, into the dough in small portions and alternately introduce flour and milk. Add half a cup of flour and half a cup of milk. And each time carefully stir the dough so that there are no lumps in it. As a result, it turns out that you put 2 cups of flour and 3 cups of milk in the dough.

Cover the dough again with a napkin or towel and place in a warm place to approach. When it rises, stir it and leave it for a while again. After the next approach, add the proteins whipped with salt to the dough, mix and let the dough rise again.

The dough has risen and no longer needs to be mixed, bake pancakes immediately. In this case, the ladle should raise the dough from the bottom to the very top.

Pancakes with baking

When baking, pour a little dough into the middle of the pan and rotate it so that the dough spreads. After the pancake is browned on the bottom, turn it over with a spatula and fry the other side.

Lubricate the finished pancakes with butter and fold to the side. To keep the pancakes hot and appetizing, place them in a warm oven until the rest are done.

What to do if pancakes stick?

Experienced cooks advise that pancakes do not stick, you need to use a special pancake pan for cooking. It is better if you cook only pancakes on it and nothing but pancakes. By the way, "sour" pancakes, that is, those cooked with yeast, rarely stick.

You should start frying in a hot frying pan, and then you need to reduce the fire. And an ordinary frying pan can be processed as follows: drop vegetable oil on it, heat it up, remove from heat, pour salt and rub it with a piece of cloth over the pan (by the way, it should not be Teflon). After that, the dish should be washed.

What to do if pancakes burn? A very common question that hostesses ask. The answer is simple - a lot depends on the pan. It should be treated with salt or buy a special pancake. Remember that over time, any cookware wears out.

If the pancakes are torn, then you most likely did not keep the proportions. They planned thick ones - they shifted the baking powder, thin ones - flour.

Pancakes with filling

Everyone knows pancakes with meat, pancakes with cottage cheese too. These are the most popular toppings. However, amateurs are advised to make pastries with fish, for example, salmon, and gourmets - with red caviar.

Stuffed pancakes "Bags"

The recipe for making such pancakes is banal. First you need to cook the right pancakes, and pack them in an envelope with stuffing inside. Almost all products are suitable for the filling: cottage cheese, mushrooms, berries and fruits, mashed potatoes, greenery.

The editors of the site wish you a pleasant appetite and new culinary successes in the preparation of a native Russian dish.

Secrets of experienced housewives for baking pancakes

To make pancakes even more delicious and pleasing to the eye, take note of the following secrets.

It is not necessary to wait for Maslenitsa to bake various pancakes. You can fry them right today, for example, for dinner. Or in the morning for breakfast.

Pancakes are real wand. After all, they can feed the whole family to the full when there is not enough time to prepare dinner, or a couple of small bills are left in the wallet, and the pay is only the day after tomorrow. After all, you can cook them from almost nothing, but in any case it will turn out delicious, and everyone will be satisfied.

Pancakes are baked on water, milk, kefir, yeast, with and without eggs, on wheat flour, buckwheat. Pancakes can be made lush, thin, openwork or solid, like the sun. Cooking options are countless. Choose any.

Pancakes - food preparation

Pancakes do not require special preparation. The ingredients are mixed and fried. The only thing, to improve the taste, it is recommended to sift the flour before baking. And if the recipe includes yeast, milk must be warmed up before being added to the dough. Just not very strong (up to a maximum of 37C - body temperature), otherwise the yeast fungi will die.

Pancakes - the best recipes

Recipe 1: Pancakes with milk

It is mixed with milk that pancakes are considered the most real and traditional. They bake quickly, in one or two. And if there is excess dough left, it can be stored in the refrigerator in order to fry for dinner with heat, with the heat of fresh and hot pancakes. The pan must be lubricated with vegetable oil every other time.

The recipe contains baking powder. You can cook without baking powder, but it is he who makes the pancakes airy. The baking powder can be replaced with half a teaspoon of soda diluted with a few drops of vinegar (6%) or lemon juice.

Ingredients: 2 cups wheat flour, milk - 3 cups, three eggs, vegetable oil - 3 tbsp (for dough), salt - ½ tsp, sugar sand - 1 tbsp (for sweet pancakes - 3 tbsp) .), baking powder - ¾ tsp.

Cooking method

Mix eggs, sugar, baking powder, salt, flour and half a glass of milk in a bowl. Mix mass. To do this, you can use household appliances - a mixer or a blender. The dough will be quite thick and smooth. This is done to avoid the appearance of lumps. And then dilute the mass with milk, pouring it in a thin stream and stirring. The consistency should be similar to liquid sour cream or kefir. At the end, pour in the vegetable oil and mix well.

Recipe 2: Pancakes on kefir

Pancakes on kefir have a whole army of fans. After all, they have a peculiar taste - kefir gives the dough sourness, and together with the butter that is used to lubricate the cake, it turns out a peculiar and spicy taste. Pancakes prepared according to this recipe come out nostrilous and openwork.

They can be eaten with jam, condensed milk, mushrooms, caviar. If you like sweet pancakes, you can add two or three tablespoons of sugar to the dough. It is convenient to grease the pan with half an onion. It is put on a fork and dipped in vegetable oil.

Ingredients: 0.5 l of kefir, ¼ tsp of salt and soda, 2 eggs, 2 tbsp of vegetable oil, flour, ½ cup of boiling water.

Cooking method

In a saucepan, mix eggs, salt and kefir. Heat on the stove to body temperature, approximately 36C. Pour in flour so that the mass turns out to be slightly thick (like on pancakes). Dilute soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then add vegetable oil and you can start frying. Ready-made pancakes are smeared with butter, you can sprinkle with sugar or pour sour cream.

Recipe 3: Pancakes on the water

Traditionally, pancakes are baked with milk, kefir, curdled milk or whey. But it turns out you can bake pancakes on plain water. And sometimes they turn out thinner, crispy and tasty. Because there is one secret - proteins and yolks are beaten separately, and only then are mixed in the dough. These pancakes are ideal for stuffing - meat, liver, cottage cheese, eggs with onions.

Ingredients: Wheat flour- 0.3-0.4 kg, 3 eggs, 0.5 l of water, 2 tbsp. sand sugar and vegetable oil, a pinch of salt.

Cooking method

Mix the ingredients except water to get a thick and homogeneous mass, and then slowly pour in the liquid and stir to avoid lumps. Now you can grease the pan with oil and bake pancakes.

Recipe 4: Thin Pancakes

How tender and extraordinarily tasty they are, these thin pancakes. It's not always easy to cook them. If you put more flour, they come out thick, if less, they will tear when turned over or gather into an accordion.

And the secret is simple: in order for pancakes to turn out thin and turn over well, you need not spare the eggs, but mix the dough thoroughly and let it brew a little so that the gluten in the flour swells. If it seems to you that the dough may turn out to be too much, reduce the amount of ingredients by two or three times.

Ingredients: 1 liter of fat milk, 4 cups of wheat flour, 5 eggs, 1 tbsp. a spoonful of vegetable and melted butter (for dough), 1 teaspoon of salt (without a slide), granulated sugar - 3 tbsp. spoons.

Cooking method

The method of preparation is very simple - mix all the ingredients thoroughly, best with a mixer. Lastly, add the oil and mix with a spoon. Before frying, the pan is heated and greased with vegetable oil. If the dough will be kneaded by hand, then, in order to avoid lumps, it should be kneaded with one glass of milk, adding all the ingredients (except butter). The mass will turn out to be thick, it is stirred until smooth and the remaining milk is poured in a thin stream. Each new batch of liquid must be well mixed until smooth. Then the oil is added.

Recipe 5: Sour Pancakes

Someone prefers sweet pancakes, someone thin or spongy. And this recipe is for lovers of sour pancakes. And it turns out there are quite a few of them. And no wonder, because pancakes are on sour milk turn out lush, ruddy, unusually tasty, sweet and sour. They are best served with sour cream, melted butter or honey. By the way sour pancakes can also be stuffed, for example, with cottage cheese or minced meat with fried onions.

The recipe includes baking soda. It is not necessary to extinguish it with vinegar, there is enough acid in milk.

Ingredients: 0.5 l of sour milk, 2 tbsp. tablespoons of vegetable oil, starch and sugar sand, ½ teaspoon of soda and salt, 3 eggs, 8 tbsp. spoons with a small slide of wheat flour.

Cooking method

Grind eggs with salt, sugar, add milk and pour soda. Mix.

In another bowl, mix flour with cornstarch. Gradually pour the egg-milk mixture into the flour, and stir continuously so that no lumps form. At the end, add vegetable oil and fry pancakes.

Recipe 6: Yeast Pancakes

Here they are - the real Russian pancakes, yeast. Probably the most delicious of all. Yeast pancakes are best served with caviar. But with sour cream there will be very, very nothing. And in general, they can be served with absolutely any filling. Pancakes are tender, lacy, airy, delicious. And how beautiful! And, most importantly, they melt in your mouth.

Ingredients: wheat flour - 300g, milk - ½ liter (or 300ml milk + 200ml water), 7g dry yeast (or 20g fresh), 5 tablespoons (70g) refined vegetable oil (odorless), 2-3 tbsp. l. sugar sand (60g), 3 eggs, salt - 1 teaspoon (without a slide).

Cooking method

Grind eggs with sugar and salt and beat well, even better with a mixer. Add yeast, vegetable oil and half of warm milk. Stir the mass and slowly pour into the flour, stirring continuously. Pour in the rest of the milk and keep warm.

After about an hour, the mass will double. It must be stirred to release carbon dioxide bubbles. After the mass rises a second time, it is NOT interfered with anymore. The dough is fried like this, right with bubbles (this is important), scooping gently from the very top with a ladle. Before frying, the pan should be well heated and it must be greased with a thin layer of oil.

Recipe 7: Pancakes with meat (with minced meat)

Meat is one of the most delicious toppings for pancakes. To start them, you need to bake pancakes according to any of the above recipes. But the filling itself and the method of preparation are very original and do not look like traditional ones, because. the pancake is stuffed with raw minced meat.

Ingredients: chopped meat raw, salt, 1-2 eggs, one onion, dill.

Cooking method

Season the minced meat with chopped onion, salt and dill. Add and beat in a little water (a couple of tablespoons), so the filling will turn out juicier.

Beat the eggs in a deep bowl, season with salt.

Cut the pancake into two parts. Put a little minced meat on the edge of each half, like on a small cutlet, press it down to make it flatter. Then wrap the pancake with minced meat in a triangle-envelope, dip in the egg and fry on both sides. The fire must be made medium, closer to small, so that the pancake becomes golden in color, and the filling has time to fry.

• If the dough is cooked a lot, to speed up the frying process, use two pans. That way things will go a lot faster.

• In order to knead the pancake mass without lumps, the liquid is poured into the flour, and not vice versa.

• If the pancakes turn out to be hard, you need to smear them with butter, put them in a deep bowl and cover with a lid to soften them.

• Grease the pan conveniently with a small piece lard, pricked on a fork, or half a potato dipped in oil.

• If you were planning on getting openwork pancakes, and they come out as a solid sheet, the situation can be corrected by adding ordinary mineral sparkling water to the dough.

• Ready-made pancakes can be frozen. Arrange them in piles and pack them in a bag. Then next time you won’t have to bake them - it will be enough just to defrost and stuff them.

Ingredients:

2 cups of flour

2 glasses of milk

2 glasses of sparkling water

salt - 1 teaspoon

sugar - 1 tbsp. the spoon

1 teaspoon baking soda quenched with vinegar

2 tbsp. l. sunflower oil

Cooking:

Knead the dough, adding soda water last. Such pancakes need to be baked on a dry and well-hot frying pan. Lubricate the dishes only before the first pancake.

Remove the pancake from the pan, grease it with butter. Cover your culinary masterpieces and let them sit for a while. Then, if you like, you can add toppings.

2. Bicolor pancakes

Dough Ingredients:

2 tbsp flour

0.5 l milk

0.5 tbsp water

2 tbsp sugar

0.5 tsp salt

a pinch of soda

1 tbsp cocoa powder

50 gr. bitter chocolate

Filling Ingredients:

5-6 tbsp condensed milk

300 gr. granular cottage cheese, rubbed through a sieve

Cooking:

Carefully before homogeneous mass mix eggs, milk, water, soda, salt and sugar. Then carefully add the sifted flour and knead the dough. It should turn out without lumps, so it makes sense to use a whisk.

Bake dark and light pancakes on both sides on a well-heated pan, smeared with butter.

Filling preparation:

Preparing the stuffing:

Mix the cottage cheese mashed through a sieve with condensed milk. If desired, you can add a little vanilla.

"Assembly" of pancakes:

First, the filling is laid out on a white pancake, then a dark pancake is placed on top and also smeared with the filling. After that, the pancakes are folded into a roll, uneven edges are cut off and cut obliquely. Then pancake rolls are multi-colored in the cut.

3. Pancakes with orange or lemon juice

Ingredients:

2 cups of flour

3 glasses of milk

50 g butter

1 tablespoon sugar

0.5 teaspoon salt

Freshly squeezed orange or lemon juice

Cooking:

From the listed ingredients, knead the dough and add freshly squeezed citrus juice to it. Honey can be used instead of sugar. Pancakes are obtained with an unusual interesting taste. They can be served with hazelnut cream or melted chocolate.

4. Pancakes on beer

They turn out incredibly golden.

Ingredients:

1 glass of light beer

1.5 cups flour

1 cup low fat milk

2 tablespoons of sugar

0.5 teaspoon baking soda (or baking powder)

3-4 tablespoons vegetable oil

0.5 teaspoon salt

Cooking:

Start by whisking the eggs. Then all other ingredients are added to them, with the exception of beer. Once again, mix everything well, finally pour in the beer and mix the dough together with the malt drink.

5. Pancakes on vodka

Pancakes are soft, thin with a crispy lace rim. They can be served with any sweet filling.

Ingredients:

2 eggs

2-3 tablespoons of sugar

vanilla sugar taste

100 milliliters of vodka

0.5 teaspoon salt

1 liter of kefir

2 cups of flour

1 teaspoon slaked soda

3 tablespoons vegetable oil

Cooking:

Beat eggs with sugar thoroughly with a mixer, adding vanilla sugar in the process. Then pour in vodka, add salt and kefir. Mix everything well. Add the sifted flour, mix, put the slaked soda, pour in the vegetable oil and mix well again.

If the dough turned out to be a little thicker than necessary, you can pour in a thin stream of boiling water, while not forgetting to stir continuously.

Bake pancakes in a well-heated frying pan.

6. Buckwheat pancakes

These pancakes are not easy to make. They turn out to be very fragile, and then you need to turn them over not as usual, but by tossing them in a pan. To make things easier, you can mix buckwheat flour with wheat in combination 1:2.

Ingredients:

2 cups buckwheat flour

10 g dry yeast

4 cups warm milk

20 g butter

sugar and salt to taste

vegetable oil for frying

Cooking:

Combine a third of warm milk, salt, sugar and flour mixed with yeast. Mix everything so that there are no lumps. Cover the bowl with a damp cloth and place in a warm place to let the dough rise. It should rise several times. After that, it will need to be kneaded and allowed to come up again. The procedure is repeated two or three times.

Then the yolks and melted butter are added. Everything is mixed up. After that, the dough must be “brewed”, for which the remains of warm milk are poured into the dough. Everything is mixed up. At the end, add the whites whipped into foam and put the dough again in a warm place so that it can rise.

Bake pancakes in a well-heated frying pan, pre-lubricated with a thin layer of vegetable oil.

7. Rice pancakes

Ingredients:

400 g wheat flour

50 g yeast

100 g butter

2 glasses of milk

Cooking:

Boil rice in milk and, after rubbing through a sieve, add flour. Then pour in the milk, but carefully - the dough should not be very liquid, it should turn out like pancakes. At the end, add the yeast and put the dough in a warm place to let it rise.

Meanwhile, rub the yolks with butter. Whip the whites into a strong foam. When the dough rises, put both yolks and whites into it, then salt everything and let the dough come up again. After that, you can bake pancakes. Better to keep them small.

8. Apple pancakes

Ingredients:

5 sour apples

5 cups wheat flour

30 g yeast

100 g butter

1 glass of baked milk

zest of half a lemon

1.5 cups cream.

Cooking:

Bake apples and rub through a sieve.

For the dough, mix 2.5 cups of flour, yeast and a little baked milk. When the dough rises, put the pureed apples, melted butter and stir. Add remaining flour, eggs, lemon peel. Mix everything and pour in the cream to the desired density.

Bake pancakes in a well-heated pan.

9. Carrot pancakes

Ingredients:

4 large carrots

1/3 cup seedless raisins

6 yolks

4 cups flour

300 g milk

2 tbsp. spoons of sour cream

2 tbsp. tablespoons of ground breadcrumbs

3 art. butter spoons

Cooking:

Grate carrots, add 1 tbsp. a spoonful of butter, raisins and stew. Then cool the resulting mixture.

Prepare the dough by mixing the yolks, sour cream, ground crackers, warm milk and flour.

Combine the carrots stewed with raisins with the dough, salt to taste, mix thoroughly, carefully, from top to bottom, add the whites whipped into a strong foam. Mix.

Pancakes should be baked over moderate heat in a frying pan well greased with butter.

10. Banana Dough

Ingredients:

bananas - 4 pcs.

wheat flour - 1 cup

egg - 2 pcs.

milk - 1 cup

sugar - 1 tbsp. the spoon

sunflower oil - 2 tbsp. spoons

nutmeg to taste

Cooking:

Mash bananas, add eggs, sugar, milk and flour. Knead the dough.

Bake in a well-heated pan. Finished pancakes can be sprinkled with nutmeg.