How to bake pancakes recipe. How to cook lacy pancakes

Delicious pancakes with milk are considered a real lifesaver. Judge for yourself, isn't it possible to compose a full-fledged dish from these pancakes, stuffing them with some hearty stuffing.

Every housewife should know how to cook pancakes from those products that are in the refrigerator; for any occasion, she will find a suitable recipe for preparing her favorite dish.

Pancakes are baked not only in milk, kefir, water and yeast are also used for dough. An interesting recipe for pancakes, which do not contain eggs, it happens that they are not available in the home kitchen, but you need to prepare a treat.

Pancakes are baked both thin and fluffy and even openwork, there are a lot of options. Which recipe the hostess prefers depends on her capabilities and the wishes of family members.

Recipe for quick pancakes with milk

Ingredients to be purchased in advance: 750 ml of milk; 320 g white flour; 45 ml vegetable oil; 2/3 teaspoon baking powder; a large spoonful of sugar (for sweet pancakes you will need 3 tablespoons); half a teaspoon of salt.

How to make pancake dough so that they turn out porous? To do this, baking powder for dough is added to the flour mass in milk. That is why pancakes are fluffy and airy.

Sometimes the baking powder is replaced with baking soda, in which case it must be diluted with a few drops of lemon juice or apple cider vinegar.

You can bake pancakes in milk very quickly, especially if you have two suitable pans. Lubricate them each time with vegetable oil so that the pancakes turn over easily.

The dough remaining after cooking is allowed to be stored in a cool place. Even the next day you can fry delicious pancakes and serve them hot to the table.

How to cook pancakes in milk, you will now learn:

In a blender bowl, combine a glass of milk, flour with salt and sugar, eggs and baking powder.
When the dough becomes homogeneous, pour in the rest of the milk in a trickle and mix. You should get a liquid mass, similar in consistency to kefir or liquid sour cream.
At the end, pour in sunflower or olive oil, after which you can proceed to the main process and bake pancakes in milk in a very hot pan.

Recipe for pancakes on yogurt or kefir

Openwork pancakes, which are cooked on kefir, have a spicy taste. It is achieved thanks to the butter with which pancakes are spread, and the slight sourness present in kefir.

The recipe is suitable for those who love pancakes dotted with holes.

In order to serve delicious pancakes with a sweet filling, make the dough according to all the rules by adding not one, but as many as three tablespoons of granulated sugar.

With such pancakes, it is appropriate to use condensed milk, liquid honey, jam. Of the salty fillings, caviar, mushrooms, fried with onions are popular.

By the way, it is most convenient to cover the pan with a thin layer of vegetable oil using a cut onion.

You need to prick it on a fork, dip it in oil and run it along the entire bottom of the dish in which you intend to fry pancakes.

Ingredients: a couple of eggs; a quarter of a teaspoon of soda and salt; ½ liter of kefir; 120 ml of boiling water; 30 ml vegetable refined oil; flour.

How to make pancakes in milk, you will soon learn:

In a saucepan, mix salt, kefir and eggs.
Put the mass on the stove and heat to body temperature.
Pour the sifted flour into the saucepan when you have already removed it from the heat. The dough should be like for pancakes, that is, thick.
Soda extinguish with boiling water and pour into a saucepan to the rest of the ingredients.
Pour in sunflower oil. After thorough mixing, you can start frying pancakes.

Serve pancakes brushed with melted peasant butter and sprinkled with powdered sugar. In addition, put a bowl of sour cream on the table.

Recipe for delicious pancakes on the water

Traditionally, the dough from which delicious pancakes are baked is kneaded with milk, kefir, yogurt and even whey.

However, there is another recipe - on the water. Pancakes will turn out thin and crispy if the whites and yolks are beaten separately before adding to the dough.

Pancakes are especially good with fillings from: meat, minced meat with onions, boiled eggs with liver.

Ingredients: three eggs; half a liter of purified water; a pinch of salt; 0.350 kg of wheat flour; 30 ml of vegetable oil; 2 large spoons of sugar.

How to cook pancakes? Now let's figure it out:

Place all ingredients in a bowl except water. Mix them with a whisk.
Pour cold water in a stream, constantly whisking the dough with a whisk.
As soon as the mass becomes homogeneous, proceed to the main part - baking pancakes. Use either a cast iron or Teflon coated pan. By the way, in the second case, constant lubrication of dishes with vegetable oil is not required.

thin pancake recipe

The most delicate and very tasty pancakes must also be thin. This opinion is shared by those who do not like to knead the dough containing soda, not everyone finds it useful.

But what to do if pancakes already at the baking stage cause a lot of problems: either they gather into an accordion when turned over, or the dough does not want to be evenly distributed over the bottom of the pan.

I’ll tell you one secret: in order for pancakes to shine through in the sun, you need to spare no eggs and put them in the dough as much as the recipe requires.

And one more thing - before you start baking pancakes, put the mass aside and let it brew for half an hour.

During this time, the gluten that is in white flour will swell and the pancakes will stop tearing, even if they are too thin.

List of components from which you can hammer the dough:

4 cups of wheat white flour; a liter of whole milk; 5 eggs; incomplete spoon of salt; 3 art. spoons of granulated sugar; 15 ml of vegetable and the same amount of melted peasant butter.

How to make pancakes in milk, find out right now:

With a mixer or blender, mix all the products (except for the oil, add it last) placed in a bowl.
Leave the dough to infuse, then you need to bake pancakes in a pan with thick walls.

If you are using a hand whisk, do not pour all the milk into the bowl at once. When you manage to mix all the ingredients without lumps, pour in the rest of the liquid in a trickle.

sour pancake recipe

It turns out that sour pancakes have a lot of fans. And how could it be otherwise, because they turn out lush, into a hole, and besides, they go well with a variety of fillings.

Sweet and sour taste of pancakes allows you to serve them with cottage cheese, sour cream sauce, honey, butter.

The recipe, in addition to soda (half a teaspoon), includes:

half a liter of sour milk; 30 ml vegetable oil; three eggs; 2 tbsp. spoons of sugar and potato starch; 0.5 teaspoon of salt; 9 full spoons of wheat flour, sifted through a sieve.

Do you want to know how to cook pancakes the right way? Then remember:

Mix the salt and sugar together, beat in the eggs and rub the mass well.
Pour in milk, then add soda. Whisk the mixture with a whisk until smooth.
In another bowl, heap flour mixed with starch. Make a funnel in the middle, into which pour a lot of liquid ingredients in a stream.
Beating the dough with a whisk, bring it to a homogeneous state. Then pour in vegetable oil.

That's it, now you can put a cast-iron skillet on the fire and bake delicious pancakes on it.

Recipe for yeast puffed pancakes

So the turn has come to the traditional Russian dish. To many, such pancakes seem to be the most delicious and the most lacy and airy. What epithets these pancakes are not endowed with!

Serve the pancakes either with or without filling, but simply by brushing them with butter. In any case, they just ask for your mouth, they turn out so beautiful and ruddy.

In order to nail the dough, take:

a half-liter jar of milk (if the milk is fatty, dilute it with water in a ratio of 3: 2); 20 g of pressed yeast (it is allowed to replace 7 g of dry); 70 ml vegetable oil; 60 g sugar; 3 eggs; an incomplete teaspoon of salt.

To learn how to make pancakes with milk, read the article below:

Beat eggs with sugar and salt using an electric mixer.
Heat the milk and measure out half, together with yeast and vegetable oil, send to the eggs.
Whisk the mass until smooth and pour into the flour. Then pour in the rest of the milk.
Cover the bowl with a cotton towel and place in a warm, draft-free place.
After 50-60 minutes, stir the risen dough with a spatula to release carbon dioxide to the outside.
When the dough rises a second time, there is no need to mix it. Scoop the mass from above with a ladle.
Pour the bottom of the pan in a thin even layer and fry pancakes in milk on both sides.

Do not forget to grease the pan with oil before baking each pancake in milk.

Recipe for pancakes stuffed with minced meat

Almost everyone loves meat. It is prepared in many ways, and one of them is that they make minced meat from it and stuff pancakes.

You already know how to cook pancakes, it remains to figure out the rest of the processes.

You will need: minced meat (raw); a bunch of dill; salt, 2 eggs and an onion.

How to make pancakes so that they are a success? You will:

Finely chop the onion and mix it with minced meat, salt and chopped dill. If you want the filling to become juicier, add 25-30 ml of water to it.
Beat eggs and salt to taste.
Cut pancakes in half. On one part, from the edge, put raw minced meat in the form of a small meatball, fold into a triangle and dip in the egg.
Fry delicious pancakes in milk on both sides over low heat to give the filling enough time to cook.

Recipe for delicious pancakes with milk and oatmeal

List of products: 4 egg whites and 6 yolks; 0.4 kg of oatmeal; 0.450 l of milk; one and a half tablespoons of granulated sugar; 30 g cl. butter, a little salt and 10 g fresh yeast.

Now I will tell you how to prepare a mixture for pancakes in milk:

Bring the milk to a temperature of 40 degrees.
Pour a little into a separate container, add crumbled yeast. Leave for 10 minutes until the yeast bacteria wake up and start working.
Pour the flour into a large bowl, stir with the rest of the milk, pour in the diluted yeast.
Infuse the dough for another 10 minutes, but for now, rub the yolks with sugar.
Cool the egg whites and beat them in a clean bowl, adding a pinch of salt.
Melt the butter, pour into the already chilled dough. Then send the yolks and at the final stage - protein foam.

Fry pancakes in milk in a well-heated pan, brushing it with oil. In a similar way, you can beat pancakes on buckwheat or rye flour.

Choose what dish you will treat your family today, only you.

Pancakes cooked with milk powder

Product set includes:

two glasses of white wheat flour; one glass of dry milk; 3 glasses of filtered water; 2 eggs; a large spoonful of sugar and a small spoonful of salt.

How to hammer a pancake mixture in milk, even if it is dry, you now have to find out:

Mix water, powdered milk and flour in a bowl. It is not necessary to beat the mass until smooth. Set the bowl aside for a few hours, during which time all possible lumps will dissolve.
Then enter the eggs, grated with sugar and salt.
Stir the mass with a whisk and fry the pancakes in powdered milk until golden brown.

How to make thin pancakes

Ingredients you will need to start making pancakes:

2 eggs; half-liter can of milk; 30 ml vegetable oil; 0.200 kg of flour; one st. a spoonful of sugar; one teaspoon of soda; salt on the tip of a knife.

How to make pancake batter? Now I'll tell you. So:

Whisk salt with sugar and eggs.
Pour in the oil. Then add milk brought on the stove to 30-35 degrees.
Extinguish the soda and, together with the sifted flour, pour into a bowl with the rest of the ingredients.
For faster and easier whipping, use a mixer with a whisk attachment. With this device, you will be able to knead the air mass, from which very thin pancakes in milk are obtained.

Now you know how to make pancake mix. You have to bake pancakes on a hot frying pan. It should be lubricated with a silicone brush, dipped in sunflower oil.

Take the flour mass in whole milk with a ladle and pour it in the center of the pan, taking it by the handle. Spread the mass over the bottom of the surface pan and put on medium-high heat.

As soon as the product is browned on one side, turn it over and cook on the other half a minute.

My video recipe

Sokolova Svetlana

Reading time: 1 minute

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Women who decide to learn how to make pancake dough at home are faced with the problem of choosing the ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn flour.

In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, a light, lacy texture with holes is popular, and pancakes are often served as a dessert.

It's hard to tell which pancake batter recipe is the right one. Pancakes cooked on kefir turn out delicate and thin, and cornmeal adds an unusual color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.

I offer the most popular recipes for pancake dough. The option you like in combination with fresh products will help to please the family with an excellent delicacy.

I will pay a little attention to the secrets of cooking and calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you are looking for a figure, use low-calorie foods.

Classic dough for pancakes with milk

There are many ways to make pancakes, but the most popular is the classic recipe with milk. Since Maslenitsa is just around the corner, I advise you to pay attention to the classic recipe.

Ingredients

Servings: 10

milk 700 ml
flour 100 g
chicken egg 3 pcs
butter 30 g
vegetable oil 30 ml
salt ½ tsp
sugar 1 tsp

per serving

Calories: 180 kcal

Proteins: 4.8 g

Fats: 7.1 g

Carbohydrates: 22 g

20 minutes. Video recipe Print

Break the eggs into a deep bowl and use a whisk to turn into a homogeneous mass. Combine the beaten eggs with half of the milk and mix.

Gradually add flour to the resulting mixture, add melted butter and mix well. The result is a batter that resembles fat-free kefir in consistency.

Bake pancakes in an oiled pan. Take half a ladle of batter and pour into the pan. Holding the pan by the handle, spread the dough in a circular motion.

Fry each pancake on both sides. Put the finished pancakes on a plate, pre-folded with an envelope.

As far as I know, the calorie content of pancakes cooked in milk is 180 kcal per 100 grams. The indicator is dynamic, since the amount of calories in the finished product is affected by the fat content of milk, the amount of sugar and butter.

If you want pancakes, but there is no milk at hand, do not be discouraged. Delicious pancakes are easy to cook with water. The treat will decorate the feast if served in combination with jam or homemade yogurt.

Ingredients:

Water - 600 ml.
Flour - 300 g.
Eggs - 3 pcs.
Soda - 0.1 tsp.
Sugar - 2 tbsp. spoons.
Salt - 0.5 tsp.
Citric acid - 0.5 tsp.
Olive oil - 1 tbsp. a spoon.

How to cook:

Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and mix. Dissolve a small amount of citric acid in the remaining water.
In a separate bowl, combine flour with baking soda and salt. In the resulting flour mixture, add beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and mix.
Bake pancakes on both sides in a preheated pan with a small amount of vegetable oil. These pancakes are combined with different fillings.

The option of pancakes on the water is less high-calorie, due to the lack of milk and butter. On average, there are 135 kcal per 100 grams of product. A few pancakes for breakfast will not harm the figure.

Dough for pancakes on kefir

If you want airy, openwork and incredibly tasty pancakes, use kefir for cooking. A delicacy is prepared from a minimum amount of products and does not require much time.

Ingredients:

Kefir - 3 cups.
Flour - 2 cups.
Eggs - 2 pcs.
Sugar - 1 tbsp. a spoon.
Salt - 0.5 tsp.

Cooking:

Break the eggs, whiten the whites from the yolks. Rub the yolks with sugar, combine with two glasses of kefir and mix until smooth. Gradually add flour.
Beat egg whites with salt until fluffy. Pour the remaining kefir into the dough along with whipped proteins. Stir.
Bake pancakes in a preheated pan, greased with oil. Fry on each side until golden brown.

The calorie content of pancakes on kefir is on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in the calorie content of the main liquid ingredients.

How to make yeast dough for pancakes

Yeast dough is best suited for making the thinnest pancakes. Preparing a delicacy from such a dough is simple. The main thing is to correctly determine the amount for one pancake. The result is an excellent breakfast dish.

Ingredients:

Kefir - 700 ml.
Wheat flour - 1.5 cups.
Eggs - 2 pcs.
Sugar - 3 tbsp. spoons.
Vegetable oil - 4 tbsp. spoons.
Dry yeast - 11 g.
Vanillin, salt.

Cooking:

Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
In the resulting mixture, beat the eggs, add the flour and knead the dough. The result is a homogeneous mass, which in consistency resembles thick sour cream.
Wrap the container with cling film and place in a preheated oven to 40 degrees, turned off the oven. Keep the dough warm for about an hour. During this time, it will increase in volume.
After the time has elapsed, punch down the yeast dough and mix with a ladle. As a result, the mass will slightly settle and become more liquid.
Bake yeast pancakes on both sides in a frying pan greased with refined oil. Grease the pan just before baking the first pancake.

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in its pure form.

If eaten with jam or condensed milk, the figure will double.

How to cook thin and thick dough for pancakes

thin dough

Making thin pancakes is not an easy task, which is impossible to solve without knowing some culinary secrets. I will share the correct cooking technology and all the secrets.

Ingredients:

Milk - 0.5 l.
Eggs - 3 pcs.
Flour - 2 cups.
Sugar - 1 tbsp. a spoon.
Salt - 0.5 tsp.
Vegetable oil, soda.

Cooking:

Beat the eggs with a mixer with sugar and salt. In the resulting mixture, add part of the flour with soda and mix.
Add a tablespoon of vegetable oil, half of the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and leave for 15 minutes.
Bake thin pancakes in a hot frying pan, pre-greased with oil.

Thick fluffy dough

The following recipe will be appreciated by fans of lush pancakes. I tried a lot of recipes and settled on this one. It allows you to cook porous pancakes that absorb jam or syrup.

Ingredients:

Eggs - 2 pcs.
Milk - 300 ml.
Sugar - 2 tbsp. spoons.
Flour - 300 g.
Baking powder - 2.5 teaspoons.
Melted butter - 60 g.
Salt.

Cooking:

Whisk eggs with sugar and milk. In a separate bowl, mix the sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mass for 5 minutes.
Bake thick pancakes in a greased heated pan on each side for a minute and a half. Serve with your favorite toppings.

It seems that the recipes do not differ much, but the differences are fully manifested only in ready-made pancakes. Try the recipes in practice, and the difference will become apparent.

Delicious custard dough with milk

Like custard pancakes? You can easily cook them if you learn how to make choux pastry. Remember, the end result largely depends on the quality of the milk. Full-fat milk is better for custard pancakes.

Ingredients:

Milk - 1 glass.
Eggs - 2 pcs.
Butter - 50 g.
Flour - 1 cup.
Sugar - 6 tbsp. spoons.
Hot water - 0.5 cups.
Vanilla sugar - 1 sachet.
Salt, soda, refined oil.

Cooking:

Whisk the eggs in a deep bowl. In the resulting egg mixture, add milk, sugar and a pinch of salt. Add melted butter to the dough and mix.
Add the sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
Bake custard pancakes in milk in a hot frying pan with butter. As soon as holes appear, carefully turn over.

Video recipe

Contrary to simplicity, custard pancakes are appropriate on any table. And no wonder, because they are incredibly tender and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this uncomplicated device facilitates the fate of cooking.

Ingredients:

Flour - 10 tbsp. spoons.
Milk - 600 ml.
Eggs - 2 pcs.
Vegetable oil - 3 tbsp. spoons.
Sugar - 3 tbsp. spoons.
Salt.

Cooking:

To prepare pancake dough, you will need a 1.5 liter plastic bottle and a small watering can. First, pour the flour into the washed container, then pour in the lightly beaten eggs, vegetable oil and milk.
Lastly, send sugar and salt to the bottle. Close the lid and shake until the ingredients are combined. Pancake dough is ready.
To bake pancakes, heat up an oiled skillet, open the lid and pour some of the batter into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.

A simple recipe will help you prepare excellent pancake dough. It is noteworthy that when cooking, you will stain only one pan, and with classic cooking, the list of dirty dishes includes more spoons, pots and bowls.

Is it possible to make dough for pancakes without eggs

Some cooks are sure that it is impossible to make good dough without eggs. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the right consistency.

Ingredients:

Milk - 250 ml.
Water - 250 ml.
Flour - 20 tbsp. spoons.
Vegetable oil - 90 ml.
Sugar - 4 tbsp. spoons.
Salt - 1 teaspoon.
Vinegar and soda - 0.25 teaspoons each.

COOKING:

Combine sifted flour with sugar and salt. Pour water into the resulting mixture along with milk and mix. Add refined oil and beat the mass with a mixer. The end result is a soft dough.
Set the mass aside for 30 minutes. During this time, the flour will release the gluten, as a result of which the pancakes will bake normally. Before frying, add soda quenched with vinegar to the dough.
Bake pancakes in a preheated pan, pre-greased with oil. Fry each side for 45 seconds.

What can be made from pancake dough besides pancakes

Did you know that you can make many other incredibly delicious dishes from pancake dough? It's about quick and easy baking. Since the batter is stored in the refrigerator for a long time, I advise busy housewives to take a closer look at the recipes that I will share below.

pancake cake

The dessert in question is the perfect combination of pancakes, chocolate and orange butter. Even a beginner can cope with the task of making a cake.

Ingredients:

Fat-free cottage cheese - 400 g.
Chocolate butter - 100 g.
Milk - 0.5 l.
Flour - 250 g.
Sugar - 50 g.
Eggs - 3 pcs.
Baking powder - 1 teaspoon.
Fresh berries - 300 g.
Lemon juice - 15 ml.
Chopped pistachios, salt, vegetable oil.

Cooking:

Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After the time has passed, bake pancakes, frying on each side until golden brown.
Make the filling. Whip softened chocolate butter with cottage cheese. The result is an air cream. Mash the berries in a separate bowl.
Cover each pancake with a layer of cream, and spread a small amount of berry puree on top of the cream.
Assemble the cake. Top the dessert with fresh berries, pistachios and chocolate syrup.

Clafouti

Clafoutis is a casserole made with pancake dough and seasonal berries or fruits. The French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries give less juice, which has a positive effect on the aromatic qualities of the delicacy.

Ingredients:

Milk - 100 ml.
Cream 20% - 200 ml.
Butter - 50 g.
Eggs - 3 pcs.
Flour - 75 g.
Sugar - 100 g.
Vanilla stick - 1 pc.
Berries.

Cooking:

Break eggs into a deep bowl, add flour, sugar and vanilla, mix.
In the resulting mixture, gradually pour the milk along with the cream, mix well.
Put some berries on the bottom of cupcake molds and fill with batter.
It remains to send the dish to the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.

Serve hot.

Yorkshire pudding

Delicate buns made from pancake dough, prepared according to English technology, are filled with stuffing, and served neat with fried meat or used as a side dish for roast beef. In all cases, it turns out incredibly tasty.

Ingredients:

Milk - 200 ml.
Butter - 50 g.
Flour - 125 g.
Eggs - 2 pcs.
Salt.

Cooking:

Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
Pour in the remaining milk, stir. Set the dough aside for a few hours.
Put a small piece of butter into molds with a diameter of 8-10 cm, put in the oven to warm up.
Fill hot molds with pancake dough and put in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and delight the family with amazing delicacies.

Novice cooks are of the opinion that making pancakes is the easiest task. When it comes to cooking, they often face a variety of challenges. In the final part of the material, I will share useful tips for preparing the “correct” pancakes, which will serve as a guide. I have tried all the tips in practice and repeatedly convinced of their effectiveness.

How to bake pancakes

As you understand, making pancakes requires certain skills and experience. How much to pour the dough, when to turn over, when to shoot - the most important questions. Check out the tips below to help you prepare delicious desserts.

Of great importance is the surface on which the treats are prepared. A cast iron skillet with a thick bottom is best. On it, the pancake is evenly baked, it acquires a beautiful color. A pancake pan with a Teflon coating and low sides will also work.
Preheat the skillet well before making pancakes. Cover the bottom with a layer of coarse salt and heat until it darkens. Before cooking, shake off the salt and wipe the dishes with a paper towel.
Lubricate the bottom of the pan with vegetable oil or a piece of lard. If there is oil in the dough, grease only before cooking the first pancake. If butter is not included in the batter, grease the pan before baking each pancake.
Fill a ladle 2/3 full with pancake batter and pour into the center of the heated skillet. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turned out lumpy, don't be discouraged. This will help determine how much batter to pour in to make an even and thin pancake.
Bake on medium heat. Once the edges are brown, flip to the other side using a fork or wooden spatula.
Put the finished pancakes on a plate of the appropriate diameter. Lubricate each pancake with butter. Keep covered to keep from drying out. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.

Thanks to these tips, you can easily prepare delicious and beautiful pancakes that will delight the household with taste and aroma. Remember, the most delicious treats are those that have recently come out of the pan. I do not recommend delaying the tasting.

How to make dough without lumps

If there are lumps in the dough, you can’t count on delicious, even and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

To make the dough without lumps, the liquid, whether it be water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and easier to break up lumps.
To eliminate lumps, some cooks first knead a thick dough, then gradually pour in the liquid provided for in the recipe and mix.
In the case of an excessively liquid dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the above methods will help in preparing the perfect pancake dough and the result will be appropriate.

On this note, I end the article. I hope it will help in the preparation of fragrant, tender and tasty pancakes with milk, kefir and water, which will be appropriate on any table. Bon Appetit!

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" above 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 carefully 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, place 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.

Bon Appetit!

Larisa Shuftaykina

How to cook how to cook pancakes at home recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

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 in her arsenal a couple of recipes for different types of delicious pancakes. Moreover, this dish does not require special culinary skills, you just need to choose the right ingredients and follow a few simple rules.

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.

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:

Flour (preferably wheat, 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 procedure for making 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.

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.

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, in which you need to add flour and beat until fluffy with a whisk. Pour the remaining glass of kefir into the dough, add the proteins, then start 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

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 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.

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 pcs. sugar - one glass, one hundred grams of flour, cream - 2 glasses.

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 delicious 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.

How to Make Pancake Dough: 3 Quick Recipes

In old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the end of a hungry winter and the beginning of a labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and rather dense, and were offered by hostesses not for dessert, but as a main course.

Today, it is not customary to brag about a significant thickness of pancakes. In "fashion" - a light, perforated, lacy structure. You can get it using various techniques, how to make dough for pancakes. We will describe each of them in detail.

In addition, most of us like to eat pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive an incredibly heavy food, which is also very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa from puff pastry, will be very tasty.

Milk pancake dough

The most common recipe for making pancake dough. For it, you can use store-bought and more fatty homemade milk.

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

Remove the milk and eggs from the refrigerator ahead of time so that they reach room temperature.
Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use an unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will turn out tastier.
Add milk, mix well.
Place a sieve on the bowl and pour flour into it. So you get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several steps, constantly stirring with a whisk. The consistency of the finished composition should resemble liquid sour cream. So it will be easier to bake pancakes in milk: the dough is easily distributed in the pan and does not hesitate when turning over.
Add vegetable oil and stir.

Dough for pancakes on kefir

This recipe for how to make pancake dough is suitable for the most economical housewives. Firstly, with him you can not think about where to put sour milk. And secondly, you can bake pancakes on kefir and use them as the basis for various fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Beat eggs in a deep bowl, add kefir, move.
Briefly heat the mixture over low heat to a temperature of about 60 degrees. This will help dissolve the salt and sugar well.
Remove the dishes from the stove, add salt and sugar, mix.
Sift the flour and add to the dough.
Dissolve baking soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to the bowl.
Pour in vegetable oil and leave the dough in heat for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Dough for pancakes on the water

Less popular than the others, this pancake batter is more welcomed by nutritionists. It is the least high-calorie, goes well with berries and fruits, can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Beat eggs in a bowl, add sugar and salt, mix.
Pour water, stir.
Gradually introduce the sifted flour, mix with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we suggest you watch the video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

How to cook dough for pancakes, we already know. Time to move on to baking.

Put a frying pan on the fire, heat it well.
Grease the pan with vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
Reduce the heat to medium - pancakes are not fried, but baked.
Dial 2/3 ladle of dough. Pour it quickly into the pan, which should be held slightly at an angle. So the dough will spread in a circle.
The dough sets instantly, but the first side should be baked for 2-3 minutes.
Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
Put the finished pancake on a dish. You can grease it with butter, or you can leave the surface dry (for a diet meal). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on delicious "lace", leave the dish open.

On average, the preparation of a dish takes an hour and a half. And it fades instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and their favorite jam!

Classic pancakes at home

The recipe for pancakes and their preparation is a special art. After all, beginners do not yet know how to cook pancakes correctly, namely, how much dough to pour into the pan, when to turn the pancake over so that it is fried evenly on both sides. But an experienced hostess can cook a huge amount of pancakes in a very short time. Cooking pancakes requires two important conditions. The first condition is a clean frying pan, and the second is a well-heated frying pan (in this case, even the first pancake is hard to make lumpy, provided that all proportions are in the correct order).

Ingredients for making delicious pancakes:

100 ml boiled water
300 ml milk
1-2 chicken eggs
2 tbsp Sahara
1-1.5 cups flour
4 tbsp vegetable oil
a pinch of salt
butter for frying

Pancake recipe:

Do you want to quickly learn how to cook the dish "Delicious pancakes"? Then, without delay, let's start cooking them! First, break the eggs into a bowl, add sugar and a pinch of salt to them. Whisk everything well.

Now add milk and boiled water to the eggs, sugar and salt.

Having kneaded our future dough well, we gradually introduce flour. (We introduce the flour in parts so that lumps do not form).

After adding the flour, pour the vegetable oil directly into the dough.

Beat all the ingredients until the dough becomes a homogeneous mass.

Heat up a frying pan and put butter on it. When the pan is hot, pour one ladle of batter into it. We advise you to pour the dough into the middle of the pan, and then smoothly distribute it, turning until the dough becomes an even pancake.

After about one minute, flip our pancake with a flat spatula.

After another 30 seconds, the pancake is completely ready. Do the same for the rest of the test.

The pancake recipe is very simple. We think you have already noticed it. Homemade pancakes can be simply sprinkled with sugar or served with sour cream. Roll classic pancakes into a tube if desired, and then cut obliquely in half. Also, you can wrap absolutely any filling in them. Good appetite!

How to make pancakes: a recipe for making delicious pancakes

Pancakes are a hearty, tasty delicacy known to everyone. They are prepared for any occasion, eaten for breakfast or dinner with various sweet fillings, sour cream or sweet cottage cheese, meat, berries. Some people like thick pancakes with a fried side, others like thin, openwork, almost transparent. There are many secrets to preparing this treat, as well as recipes. The most delicious are those with many holes. If you decide to bake pancakes, then in this article we have collected recipes for you on how to make pancakes quickly and tasty!

Any flour is suitable for making delicious pancakes: wheat, rye, buckwheat, corn;
You can knead the dough on kefir, water, fresh or sour milk, even on mineral water;
How thick to make pancakes depends only on desires. They can be lush, thin, openwork, lacy, small or huge;
Pancakes can be served as a separate dish, dessert or snack. By adding meat, fish or cottage cheese to them, you can get a full-fledged snack, hearty and unusually tasty;
Pancakes can be made with yeast or with the addition of soda;
It is advisable to fry them only in vegetable oil;
The best pan for pancakes is cast iron, with low sides and a thick bottom.

The most important thing in making pancakes is kneading the dough of the desired consistency and frying them correctly. The following requirements apply to the products:

Milk, water, kefir and eggs should only be at room temperature, taken out of the refrigerator in advance
The flour must be sifted so that there are no small lumps in the dough;
You can mix with a fork, whisk, mixer. First make a thick dough, then add liquids;
Vegetable oil should be odorless, eggs should be fresh;
If the recipe contains yeast, they are added to warm milk, soda is usually mixed with kefir;
The filling is already wrapped in ready-made pancakes, it must also be prepared in advance.

The recipe for making pancakes in milk is considered the most popular, traditional. This is a meal for everyone. The recipe for making pancakes airy, very tasty, with beautiful even holes and ruddy sides.

Ingredients:

2 cups with a slide of flour;
3 whole glasses of milk;
2 large eggs or 3 small ones;
3 tablespoons of unrefined vegetable oil;
2 spoons of sand;
A quarter teaspoon of salt and soda.

Beat the eggs with a whisk with salt, soda and granulated sugar in a deep bowl;
Pour milk at room temperature, mix well;
Sift the flour, pour it into the mixture in a thin stream. If you pour everything out quickly, lumps may form;
We mix the dough with a mixer or a whisk, at the end we add three tablespoons of vegetable oil so that it does not stick to the pan;
We heat the pan, pour in the oil, pour the dough from the ladle in a thin layer, bake and turn it over to the other side;
Oil can be poured through once. It is best to flip the pancakes to the other side with a wooden spatula.

Baking lovers are not limited to making pancakes. Especially for you, we collect the best recipes so that you can please yourself and your loved ones. Cake recipe "Negro in foam". will not leave indifferent any sweet tooth!

If you do not have enough time, then pay attention to the pancakes. In this article we will tell you how to make pancakes with milk and kefir. Make your family happy!

Kefir pancakes are distinguished by splendor, satiety, delicate taste and unusually golden brown. A photo of the recipe on how to cook pancakes will help you understand better. When kneading the dough, soda is added to kefir, it gives the treat porosity, softness and airiness. To make kefir pancakes thin, the finished dough is diluted with water or mineral water. For fluffy pancakes, thick kefir is needed.

A pack of kefir 500 ml, it is better to take a three percent;
2 eggs;
A whole glass of flour;
A third of a small glass of vegetable oil;
A teaspoon of sugar sugar;
A third of a teaspoon of salt, you can pinch;
A quarter teaspoon of slaked soda.

Beat the eggs until a dense foam is obtained, then add kefir to them, mix. The resulting mixture should be slightly warmed up on the stove so that it becomes slightly warm. This is necessary so that the sugar and salt mix well.

Add sugar with salt, soda, vegetable oil, pour in the sifted flour. Knead not very thick dough without lumps. It should stand for at least half an hour, only after that you can start baking fluffy pancakes in a hot skillet.

The bottom of the cast-iron pan should be greased with oil, before that it must be thoroughly warmed up. Pancakes are lush, tasty, completely non-acidic due to kefir.

Cooking pancakes on the water

If you knead the dough in water, the pancakes will turn out thin, crispy, with numerous even holes. It is good to wrap any filling in them, twisting with a tube or folding in the manner of an envelope.

Half-liter can of water;
About two glasses of flour, maybe a little less;
2 eggs;
A small pinch of salt;
2 spoons without sugar top;
2 tablespoons of oil.

Eggs must be thoroughly beaten with a mixer along with sugar and salt mixed in them;
Then you should add water, stir;
Pour the flour in a stream, slowly stir with a mixer;
We bake thin pancakes in a hot oil pan.

To make it clearer, you can watch a detailed instructional video with step-by-step cooking of pancakes on the water.

Not everyone knows how to cook thin, almost transparent pancakes. The recipe is very simple, the whole secret is in the correct kneading of the dough.

1 liter of fat milk;
4 cups flour sifted through a sieve;
5 eggs;
4 tablespoons of sugar;
2 tablespoons of oil;
A teaspoon of salt.

All ingredients must be mixed very thoroughly with a mixer so that there are no lumps;
The finished dough should stand on the table for about an hour so that the flour swells;
The pan should be hot, no need to spare oil;
The dough must be quickly poured into the pan, tilting it in different directions so that it spreads in a thin layer.

All these simple recipes allow you to quickly bake delicious, thin, soft and tender pancakes. The recipe for making thin pancakes is described above. Which ones to fry, thick, thin or lush, it's up to you. In any case, they will eat them much faster than they were made at the stove.

Video recipe for pancakes

The video shows a recipe on how to cook pancakes in milk.

How to make pancakes: 11 easy recipes

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

Pancakes with milk: a classic

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

Pancakes are made with ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components lie down for 30-60 minutes.
Send the eggs to the bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour into the composition 150 ml. milk, stir again.
You should not pour in all the milk at a time, since the dough of a thick consistency is easier to knead and turns out without lumps. Now sift the flour, add it to the eggs.
Bring the dough to uniformity, exclude large clots. Pour in the rest of the milk, mix the contents again. Melt the butter in the microwave, add, stir.
The dough should be very liquid, do not be afraid. Start frying. Pick up a pan with a non-stick coating, you can use a cast-iron fixture.
Put the dishes on the stove, heat up. Dip the silicone brush into the vegetable oil, then grease the pan. The action is performed one (!) time.
Scoop some dough into a ladle, hold it in one hand. The second raise the pan, at the same time pour the dough into the middle of the thermal appliance and roll the pancake over the entire surface with rotational actions.
Reduce the power to a mark between medium and maximum. Fry the pancake until its edges turn brown. Then turn over with a spatula to the other side, bring to readiness.
After about 2 minutes, the pancake will be fried. Put it on a flat plate, grease with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

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

Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then pour in the yeast.

Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel, keep warm for 45 minutes.

Melt the butter in a water bath. Separate the yolks (whites will be needed later), rub them with the rest of the sugar and salt. Combine with oil, send the mass to the present dough.

Remove the milk from the refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stir at the same time.

Sift the rest of the flour, add to the dough. Leave it warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again insist for about an hour.

Start frying pancakes. Choose a frying pan that is not very large in diameter (a "crepe maker" with low sides is optimal). Dip a baking silicone brush into vegetable oil, grease the pan.

Melt a heat-resistant dish, then scoop up some of the dough and pour it into the middle. Immediately begin to rotate the pan in a circular motion so that the mass spreads.

Bake at medium power until the edges are dark. Then turn the pancake over and continue cooking. After all the manipulations, put the product on a flat plate, brush with oil.

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

Sift flour, combine it with sugar and soda. Separately, cool the eggs, rub them with salt, beat with a mixer until foamy. Do not stop kneading, enter kefir and boiling water.
Pour flour into the egg mass, introduce it in small portions. Break up lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
When the set time has elapsed, pour in the vegetable oil. Stir until smooth, if desired, add cream (about 30 gr.). Leave the kefir mass for 30 minutes.
Choose the right frying pan. Heat it up, then brush it with vegetable/butter oil using a silicone brush. Set the burner to the middle setting.
Scoop up the dough with a ladle, lift the pan above the stove. Pour the mass into the center of the dishes, immediately begin to perform circular movements with your hand. The mass should spread to the sides of the pan.
Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for 2-3 more minutes. Put on a plate, grease with butter.

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

Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with soda, salt and sugar.
Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up in lumps. Break up the tubers with a fork or whisk.
Take a frying pan, grease it with vegetable oil using a silicone baking brush. Heat heat-resistant dishes, start frying.
Scoop up a homogeneous dough with a ladle, raise the pan, pour a thick mass into its center. Immediately roll to the sides, making circular movements with your hand.
Bake the pancake at a power between high and medium until the edges are browned. Then flip with a spatula and continue cooking for another 2-3 minutes.
After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle with powdered sugar if desired, or twist into an envelope with jam.

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

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

Pancakes with beer and milk

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

In a separate bowl, mix eggs, sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature, add to the eggs. Then pour in the beer.
Don't stop stirring. Pass the flour through a sieve, in small portions add to the liquid composition. Achieve the uniformity of the dough, it should become thick.
After the final whipping, let the mass stand for a quarter of an hour. After this period, mix the dough. Heat up a frying pan and brush with oil.
Take a portion of the dough into the ladle, pour it into the center of the dish, immediately roll it out in a circle. Bake at the middle for 2 minutes, then flip to the other side. Fry until done for 1 more minute.

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

In a plastic deep bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains completely melt. Pour in the fermented baked milk, again work the mass with a mixer. Pour in the soda.
Beat the mixture, sift the flour, pour it in a tablespoon into the total mass. Stir the ingredients to remove lumps. Pour in the vegetable oil to finish cooking the dough.
If the composition turned out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml. beat well with a whisk.
Grease the pan with oil once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the composition to the sides to get a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes porous, turn it over and bake until cooked through for 1 more minute. Brush with oil when serving.

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

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

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

Place the butter in a bowl, melt in a water bath or use the microwave. In another bowl, combine the baking powder, cocoa powder, and double-sifted flour.
Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until a homogeneous consistency.
Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it stand for a third of an hour. After this period, select a frying pan of a suitable size, heat it.
Dip a confectionery silicone brush into vegetable oil, work the bottom of a heat-resistant dish. Scoop up part of the dough with a ladle, pour it into the center of the pan, immediately begin to roll to the brim.
Bake for 2-3 minutes until the edges are darkened. Then flip over with a spatula to the other side, cook for another 2 minutes. Serve brushed with butter.

Pancakes with vanilla and cocoa

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

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

Pancakes with cheese and herbs

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

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

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

Video: thin pancakes with milk

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