Pancake preparation. We bake pancakes in any pan

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All dough ingredients should be at room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw bacon on a fork. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Fold the finished pancakes in a pile, spreading each with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until tender, and then chopped in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add a boiled egg to it. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes in many ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" over the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and gently fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make a batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onions and herbs
ground black pepper.

Cooking:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, put on a baking sheet, cover with foil and bake at 180 ° C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Lay the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over with tomato sauce. Put in a hot oven for 15 minutes.

Enjoy your meal!

Larisa Shuftaykina

In today's article I will tell you how to cook pancakes with milk, water and kefir. Everyone has known about this delicacy since childhood, but the history of the origin of the dish remains a huge secret for many. I will lift the veil of secrecy and consider the history of the creation of pancakes at the end of the material.

How to cook pancakes with milk

Pancakes are an easy dish to make. Traditionally kneaded with sour cream, adding buckwheat flour. Some recipes call for the use of yeast dough.

It is not difficult to buy buckwheat flour, but it is poorly kneaded and has to be mixed with wheat flour in equal proportions. It takes several hours to prepare yeast dough.

Sour cream in traditional recipes is included unreasonably, since ready-made delicacies are very satisfying. And when you consider the fact that people eat them with sweet sauces, they become heavy and fatty foods.

Ingredients

Servings: 10

egg 2 pcs
flour 200 g
milk 500 ml
vegetable oil 30 ml
salt 2 g
sugar 5 g

per serving

Calories: 147 kcal

Proteins: 5.5 g

Fats: 6.8 g

Carbohydrates: 16 g

9 min. Video recipe Print

Mix eggs, sugar and salt in a bowl. Two eggs are enough. If you take more eggs, the dough will turn out rubbery. Pour milk into a bowl with eggs and beat thoroughly with a mixer after mixing.

Add the sifted flour little by little. This technique will saturate the flour with oxygen, thanks to which the pancakes will turn out with a delicate and soft structure. In the end, you will get a dough, the consistency of which resembles liquid sour cream.

Some cooks add baking powder or baking soda. According to them, these ingredients enhance the quality of the finished dish. In my recipe, they are not provided, because they do not bring much effect.

Lastly, add the oil and mix everything. The oil keeps the pancakes from sticking to the pan during baking, making it easier to flip and cook.

Heat up the pan. Pour a little salt into the pan, and after darkening, remove with a napkin and add a little oil.

Using a ladle, pour some of the batter into the skillet. Immediately, tilting the pan slightly to the sides, distribute evenly over the work surface. Literally after 2 minutes, turn the pancake over with a wooden spatula.

After another 2 minutes, transfer to a plate. Bake all pancakes in the same way. Spread recommend on a dish greased with oil. Cover with a lid on top.

Now you know how to cook pancakes with milk. If you have the secrets of cooking, I will be happy to get acquainted with them. Leave them in the comments.

It is better to serve hot pancakes with berry syrup or thick sour cream.

How to cook pancakes on the water

Pancakes are a favorite treat for many people. Mistresses bake them according to recipes on kefir, milk, yogurt and water. I will consider the last option, telling you how to cook pancakes on the water.

Pancakes cooked on water are a simple and economical dish. It is perfect for people suffering from food allergies and beauties who are watching their figure and are afraid.

Ingredients:

Flour - 2 cups.
Eggs - 2 pcs.
Water - 750 ml.
Butter - 100 g.
Vegetable oil - 0.25 cups.
Soda, sugar, salt.

Cooking:

Pour half a glass of water into an enameled or glass dish, and then add eggs, salt, sugar and mix everything. You should get a mixture of a homogeneous consistency.
Pour flour into a bowl, gradually, stirring all the time. Try to make the dough homogeneous and without flour lumps.
Pour in warm water and stir. Take enough water so that the dough resembles liquid sour cream. Add some vegetable oil and mix.
Prepare a frying pan. For frying, a low cast-iron product with a comfortable handle is suitable. On such dishes it is convenient to evenly distribute the dough and turn the pancakes over. Grease a frying pan with oil and heat.
Pour the batter into the center of the pan with a spatula and spread evenly. The T-shaped stick will facilitate the task. Do it as quickly as possible, because it seizes instantly on a hot surface.
When the pancake is browned on one side, carefully flip it over with a knife or a special spatula. Put the finished pancakes on a plate, greasing with butter.

Videos cooking

Now you know well how to cook pancakes on the water. Using the recipe, you can easily prepare a treat. It remains to put sour cream or jam on the table, call the household and serve dessert.

How to cook pancakes on kefir

Continuing the topic of conversation, consider how to cook kefir pancakes. They are perfect for breakfast or dinner. Russian cuisine has always been famous for lush pancakes and fragrant pancakes. Let's remember the wonderful spring holiday -. On this day, pancakes are baked and carefully stacked in large piles.

The technology of preparation based on kefir does not differ from the classical method. The ingredients are combined in the correct sequence, the dough is kneaded and pancakes are baked. Ready pancakes can be stuffed. Most often, mushrooms, minced meat and other products are used. If you like thick pancakes, pay attention to cooking on kefir.

Surely you have already tried openwork pancakes, which are characterized by a wonderful taste and excellent appearance. Many cooks try to recreate the dish in the kitchen, but the attempts end in failure. I will reveal the secret of making such pancakes. Using the recipe, you will please the family with a "perforated" delicacy.

Ingredients:

Kefir - 500 ml.
Eggs - 2 pcs.
Milk - 250 ml.
Flour - 300 g.
Soda, sugar, oil for frying.

Cooking:

Warm the kefir on a gas stove or in the microwave.
Break eggs into a bowl with kefir, add sugar along with soda and mix. If you do everything right, the liquid will begin to foam.
Introduce the sifted flour in small portions. After mixing, you will get a dough that resembles sour cream in density.
Add boiled milk. Thanks to milk, the dough will become more liquid.
Fry the pancakes on a preheated and oiled frying pan on all sides until golden brown. Each pancake will be covered with holes. This is the merit of soda and kefir.

The finished dish goes well with jams, jams and condensed milk.

Video recipe

History of pancakes

Pancakes were invented by the Eastern Slavs, so they are considered a dish of Russian cuisine. Other versions do not agree with this opinion and are ready to challenge it.

According to the Chinese, the birthplace of pancakes is China. In reality, Chinese pancakes resemble ordinary flat cakes, and the recipe includes onions as part of the dough. There is another controversial opinion, according to which ancient Egypt is the birthplace of pancakes. But, the Egyptians used a different technology and ingredients.

On the territory of modern Russia, even before the formation of the state, people cooked pancakes for the holidays. With their help, sacrifices were made and fortune-telling was performed. Slavic cooking technology practically does not differ from the current version. The only exception is the filling.

The pancakes were liked by the British, who experimented with the ingredients and achieved fantastic results.

Germans and French cook very thin pancakes. This is due to the desire to keep the figure. At the same time, they generously pour the dish with other alcoholic beverages.

Eastern European pancakes are large. Even one Czech, Slovak or Romanian pancake is enough to fill you up.

Pancakes made in South America are the thickest. They are served at the table along with sour and bitter sauce. The basis of the dough is cornmeal and heavy cream.

Each hostess has her own way of preparing pancakes, using secret recipes and favorite utensils. Novice cooks are sure that this Russian dish is easy to prepare. When it comes to cooking, nothing works. I dedicate the end of the article to the secrets of making delicious pancakes.

Before cooking, be sure to clear your thoughts, wash your hands, put on a beautiful apron, turn on the music and concentrate. Nothing should interfere with cooking. On a clean table, there should be those ingredients that will be needed to prepare a masterpiece.
Be sure to sift the flour several times. So it will be saturated with oxygen and air pancakes will turn out. Pour water, milk and other liquids into the flour. At the same time, vegetable oil must be added to the dough. Otherwise, the pancakes will stick to the pan.
A cast iron skillet is the best cookware for cooking. It must be warmed up and thoroughly lubricated with oil. Pork fat is also suitable for this purpose. Lubricate the pan as needed while frying.
The first pancake is an indicator of readiness and proper use of ingredients. Be sure to try it to find out what to add and how to improve the taste.
While cooking pancakes, do not depict a statue. The dish requires a creative approach. Carefully lift the pan and pour in the batter in a thin stream. Rotate the pan constantly to distribute the batter evenly.
The beauty of the finished dish directly depends on the distribution of the dough and turning the pancake. Experienced chefs turn the delicacy over, tossing it in a pan. If you want to master this technique, you have to practice. Over time, learn how to bake pancakes at the same time in several pans.
Last secret. Bake pancakes before a meal. Only when hot, unsurpassed taste and aromatic qualities are preserved.

An article has come to an end on how to cook pancakes with milk, kefir and water. With what to serve dessert, you decide. It all depends on mood and finances. Pancakes are ideally combined with jam, pate, sour cream, shrimp, butter, caviar and other products. See you!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pancakes are an amazing dish that is great for both a festive table and kitchen gatherings over a cup of tea, the main thing is to choose the right filling. A good hostess must certainly know how to make pancakes, and even better if she has a couple of recipes for different types of delicious pancakes in her arsenal. Moreover, this dish does not require special culinary skills, you just need to choose the right ingredients and follow a few simple rules.

Recipes for delicious pancakes

You can bake pancakes according to many recipes, because this dish is so common and beloved that it has undergone many variations in the kitchens of Russian housewives. Baking delicious pancakes is not difficult, but to make them tasty, you need to know some tricks. We have selected for you the recipes for the most delicious pancakes and described in detail the technology for preparing this delicacy, revealing all the subtleties and secrets of this process.

On milk

Milk pancakes are a great breakfast any day of the week. To prepare a delicious treat, you need to properly knead the dough, for this you will need the following ingredients:

(wheat is best, but you can also take buckwheat or rye) - 1-1.5 cups.
Milk (preferably fresher) - 0.5 liters.
Eggs - either 3 medium-sized or 2 large.
Add salt and sugar to taste.
Vegetable oil so that the pancakes do not stick to the pan - 1 tbsp. a spoon.

The order of step-by-step preparation of pancakes in milk:

First, mix the salt, sugar and eggs thoroughly.
Next, add the prepared flour to this mixture.
Slowly pour the milk into the dough, mix thoroughly, breaking up lumps. You can even use a mixer.
The next step is to add oil. Note that sunflower oil can be replaced with butter, this will make pancakes light and tender.
Prepare the pan for frying pancakes - warm it up well. If it is not Teflon, then it is better to lubricate it with oil.
Divide a small amount of dough into a ladle, then pour it in a thin layer onto a preheated pan. When the pancake is browned, you can turn it over.
Once the pancakes have cooled down, serve. As a filling, you can use condensed milk, jam or just sour cream.

On kefir

Pancakes on kefir are very tender, light and airy. Therefore, many housewives give them preference. If you want to know how to make delicious kefir pancakes, use the following recipe.

Ingredients:

Kefir - three glasses.
Flour - two glasses.
Eggs - 2 pcs.
Sugar - one tablespoon.
Salt for pancakes - half a teaspoon.

First of all, rub the yolks well with sugar. The next step is to pour in part of the kefir (two glasses) and mix, gradually pouring out the flour. Next, we return to the proteins left for a while, to which we need to add flour and beat until fluffy with a whisk. Pour the remaining glass of kefir into the dough, add the proteins, then proceed to baking pancakes in the usual way - fry over medium heat.

Often sweet pancakes are made on kefir - this is a great delicacy that both adults and children will like. They can be served with various syrups, condensed milk, cream, sweet curd and even ice cream. For sweet pancakes you will need:

two eggs,
75 grams of flour of the first grade,
75 grams wholemeal flour
50 g butter and a tablespoon of olive oil,
0.3 l of milk,
40 grams of powdered sugar,
180 ml of kefir,
a tablespoon of brown sugar, a pinch of salt.

How to make sweet pancakes with your own hands:

Mix and beat eggs, milk, kefir, salt, sugar.
Mix two types of flour, add the previously prepared milk-egg mixture, knead the dough.
Melt the butter over low heat, pour it into the dough and after mixing, leave for 30-60 minutes.
Heat up a frying pan with olive oil, bake pancakes.
Dust the finished pancakes with powdered sugar.

How to make thin pancakes

The ability to bake thin delicious pancakes is the highest class in the art of making pancakes. They are good both as an independent dish and with fillings. They are also just perfect for pancakes. So, for those who want to find the answer to the question "how to cook thin pancakes?" We recommend 2 great recipes.

The first recipe is thin, early-ripening quick pancakes. For it, you will need simple and affordable ingredients: flour - 1 kg, eggs - 5 pieces, water - 5 glasses, two tablespoons of sugar and one teaspoon of salt for taste, soda - half a teaspoon.

Cooking procedure step by step:

The first step is to pour 4 cups of slightly warmed water into a saucepan.
Second - mix the eggs with salt, as well as sugar, pour into a container of water.
Third - add flour gradually, mixing thoroughly until the dough acquires the consistency of fatty sour cream. To keep it from getting too thick, you can add a little more water as needed.
Fourth - heat the pan well, add sunflower oil if the pan is without a non-stick coating.
Fifth - pick up the finished dough with a medium-sized ladle and pour it evenly into the pan. You can lift the pan a little and make circular motions with it so that the pancakes come out evenly.

The second recipe is a royal dish. Having prepared such pancakes, you will be able to surprise not only the household, but also guests at a dinner party or dinner party. For these pancakes you will need: butter - 200 grams, egg yolks - 8 pieces, sugar - one glass, one hundred grams of flour, cream - 2 glasses.

Cooking technology:

Melt the butter over low heat, leave to cool, but in the meantime, add sugar to the egg yolks, beat everything well.
The next step is to pour the yolks into the butter, stir the mixture until smooth.
Pour one and a half cups of cream into the pan, add flour, put everything to boil until the mixture thickens.
Next, remove the finished mixture from the stove and stir until it cools.
Whip half a glass of cream into foam, add previously prepared yolks and butter to them.
At this stage, you can proceed to baking pancakes, just keep in mind that they can only be baked on one side, since they are too thin and airy.
The pan should be heated to medium temperature, and ready-made pancakes should be transferred to a plate directly from it, without the help of forks, otherwise they will burst.

Video how to make pancake dough

Properly cooked dough is the basis of beautiful and tasty pancakes. It is important to correctly select the main components, calculate the necessary proportions of the ingredients and mix everything in the correct order. A visual demonstration of the process of making pancakes is presented in the video, after watching which you will know exactly how to cook pancakes yourself.

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Discuss

How to make pancakes

Every more or less experienced housewife knows how to make pancakes, and Russian grandmothers can present so many options for preparing this yummy that you can sell them all your life.

pancakes are cooked differently in each region and served with completely different fillings and dressings.

Thin, thick, openwork, with or without traditional filling - any pancakes will turn out delicious if you put a little of your warmth into their preparation.

Ordinary pancakes without filling are served hot, generously seasoned with butter or sour cream. These pancakes are specially make lush using yeast for their preparation.

The traditional Russian recipe for Shrovetide or any other occasion for making homemade thick pancakes is kept in almost every family and passed on from the older generation to the younger.

Pancakes designed for serving with filling, must be elastic and very thin. Fillings for pancakes can be varied: caviar, slightly salted salmon, greens, mushrooms, cottage cheese.

After all, this famous Russian dish is served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, raisins.

It's not that hard to make perfect pancakes. You can always find your own version of the recipe, according to which you will bake pancakes. Next, you will learn how to make pancake dough, you can study several recipes and get acquainted with photo and video materials.

Each housewife prepares the dough in her own way, but there is certain ingredients, which must be included in pancakes:

Flour (wheat, corn or buckwheat, necessarily sifted);

Liquid (milk, water, kefir, low-fat sour cream or even beer);

Salt, sugar;

Vegetable oil (add directly to the dough so that it comes out elastic);

Eggs, as a binding element, give your dough density, but it is not necessary to add them.

To make pancake batter, you can use the following universal recipe.

Prepare all the necessary ingredients in advance:

2 cups of liquid (water, milk or their mixture 1:1);
1.5-2 cups flour;
1-3 eggs;
1-3 art. spoons of sugar;
0.5 teaspoon of salt;
1.5-2 tbsp. spoons of rast. oils.

Take a container in which you will stir your dough. A large saucepan or deep bowl works best.
Sift flour into the bottom of the bowl, make a small funnel in it and pour lightly beaten eggs into it. You can vary the number of eggs yourself, as mentioned earlier, they serve to compact the dough and form a crispy crust. So if you want to make soft, fluffy pancakes, you can use fewer or no eggs.
Following the eggs send half the liquid to the flour container preheated to 40 degrees.
Gently beat the ingredients with a mixer or with a whisk, trying to get a homogeneous mass.
Then add the rest of the liquid, sugar, salt and vegetable oil.

Also you can use the second option.

Primarily, it is necessary to beat half the liquid in a mixer along with eggs, add flour (it should be stirred to avoid lumps).
Then add the rest of the liquid controlling consistency. Thus, you will monitor the thickness of your future pancakes.
If you like thin - add fluids just enough so that you get the consistency of very liquid sour cream. The dough for baking thicker pancakes resembles just liquid sour cream.

We have revealed only 2 ways to make pancake dough. You can try each one and choose the best option for you. Having stuffed your hand well, you will learn how to quickly cook pancakes and, perhaps, create your own unique recipe.

How to cook pancakes with milk: recipe, photo instructions, useful tips

Traditional pancakes are made with milk. You can also take liquid sour cream, as our ancestors did, but such an appetizer will turn out to be very fatty, which will not be entirely useful for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes in milk, because the final product is unusually soft, thin, tender and tasty.

To prepare a portion of 15-20 pancakes, you will need:

2 eggs;
500 ml of milk;
1 glass of flour;
3 art. grows spoons. oils;
1 st. a spoonful of sugar;
0.5 teaspoon of salt.

And now let's go straight to the recipe thanks to which you can quickly cook pancakes with milk.

Prepare the Ingredients: sift the flour, and remove the milk and eggs from the refrigerator and leave at room temperature for half an hour.
Take a dry and clean bowl. Whisk 2 eggs in it along with the required amount of salt and sugar. Useful advice: for making sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
Gradually adding milk beat the mass with a whisk or mixer.
Add flour little by little, after sifting it through a sieve. This will saturate your dough with oxygen, making it light and airy.
Useful advice: add flour and stir the resulting mass until your dough starts to resemble liquid sour cream in consistency.
Lastly pour vegetable oil into the dough.
Useful advice: stir your dough well, so the oil is evenly distributed and the pancakes will not burn.
Let's move on to the baking process. So that your first pancake does not come out lumpy, heat the pan well. For these purposes, it is best to take a cast-iron pan with a flat bottom or a special pancake pan.
Useful advice: grease a hot pan with vegetable oil using a napkin or a special silicone brush.
Pour a small amount of dough into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
Useful advice: Bake the pancake for 2-3 minutes over low heat.
Flip the pancake carefully using a wooden or silicone spatula. Bake for 3 more minutes.
Put the finished pancakes on a large plate.. Useful advice: Brush hot pancakes with butter to keep them soft.

How to make pancakes on the water?

If you can't drink milk, you can make pancakes with water. For making fresh pancakes suitable purified drinking or carbonated mineral water. Moreover, half a teaspoon of soda is added to the dough, which is kneaded in ordinary non-carbonated water. The rest of the ingredients are the same as in pancakes with milk.

Maslenitsa is coming, damn it, honey is coming.

Despite the fact that pancakes are one of the easiest dishes to prepare, some housewives have certain difficulties, so in our article we will look at 5 ways to cook delicious pancakes. Achieving perfection in the preparation of pancakes is not difficult if you follow simple tips, follow all the proportions in the recipes and regularly hone your skills.

The traditional pancake dough consists of eggs, flour and milk, with slight 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 fluffy pancakes with a characteristic aftertaste await you, and in the second, thin pancakes. You can use different types of flour, and depending on the type of flour, you will end up with pancakes that taste completely different.

Thoroughly mixed dough of the right consistency is the key to successful pancakes. If the dough for pancakes came out liquid, 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 pancakes a 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. Many housewives use half a potato strung on a fork for convenience. It is best to fry pancakes over medium heat - this speeds up the cooking time, avoiding burning.

When everything is ready, use a ladle to pour the batter into the pan, tilting it quickly so that the batter forms an even circle. Empirically calculate how much dough is needed to make one pancake. When the dough hits the pan, it should begin to hiss - this indicates that the pan has heated up to the desired temperature. If the pan isn't hot enough, your pancakes won't get crispy edges. When the sides of the pancake start to look dry and lightly golden in color, the pancake should be flipped - this is best done using a thin spatula. Then you need to wait about the same amount of time or a little less, then turn the pancake on a large plate. To keep the pancakes warm, place them in a slightly preheated oven or cover with a kitchen towel.

Typical fillings used to prepare and serve pancakes are extremely diverse - they can be jam, jam, honey, cottage cheese, condensed milk, caviar, stewed apples with cinnamon, minced meat with onions, potatoes mixed with onions and sour cream, red fish with curd cheese and dill, etc. Non-hackneyed options such as fresh fruit, whipped cream or pate are also suitable - pancakes are ideal for a wide variety of flavor combinations. The most banal, but at the same time 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 process of baking them. But it takes so little time and 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 are ready to get started, we suggest you start getting acquainted with 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

Cooking:
Mix flour, sugar and salt in a small bowl. Combine milk, water, vegetable oil and eggs with a mixer or blender. Add flour mixture to milk mixture and beat until smooth. Put the dough in the refrigerator for 1 hour - this will allow the 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 frying pan greased with oil and pour in about 40-50 ml of dough for one pancake. Cook for about 1 minute, then carefully lift the edge of the pancake to check how done it is. The pancake can be flipped when it is free from the pan and the underside is lightly browned. Fry the pancake for about 30 seconds more.

Openwork pancakes

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

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

Pancakes on kefir

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

Cooking:
Mix eggs with sugar, salt and soda. Add vegetable oil and mix well. Sift flour and mix well to avoid lumps. Pour in kefir and leave the dough for 30 minutes.
Lubricate 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 pancakes.

Yeast pancakes with milk

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

Cooking:
In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl mix flour, sugar and salt. Gradually add yeast mixture and melted butter. Beat eggs and remaining milk, add to batter and mix. Leave the dough for half an hour in a warm place so that its volume doubles.
Pour batter into hot skillet. When bubbles begin to form on the surface of the pancake, turn the pancake over and fry until cooked through.

Yeast pancakes on dough

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

Cooking:
Dissolve the yeast in a small amount of warm water, then stir it in with 1 cup of warm milk. Mix with 150 g of flour and leave in a warm place for 2 hours so that the dough increases in volume with the formation of 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 mixed so that it settles, and again wait for it to rise in a warm place, and then start baking pancakes.

Well, now you know 5 ways to cook delicious pancakes, so we advise you not to put it off 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.