Quick pancakes with milk. The most delicious pancakes in milk - recipes for thin pancakes with holes How to cook pancakes

Pancakes with milk is a recipe of old Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes with milk are the most delicious! Easy to digest, they turn out thinner than on kefir, and besides, they are incomparably tasty!

It is not at all difficult to bake pancakes in milk, there should not be any difficulties. There are many test options, in this article I will offer you the best of them.

To prepare dough for pancakes in milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If pancakes are planned with or without sweet filling, you can optionally add to the dough vanillin on the tip of a knife.

Sugar should not be too much in the dough, otherwise the pancakes will just burn in the pan!

Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a pan, this requires some experience and skill.

We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% success!

And it doesn't have to be cast iron the old fashioned way. Modern versions of pancake pans with non-stick coating are no worse. The main thing is that the pan has a flat thick bottom and evenly warms up over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the dough for baking pancakes in milk into the center of the pan, allowing it to spread evenly over the entire plane of its surface.

The process of baking pancakes is not a quick matter, so please be patient. There are housewives who bake in two pans at once, but in this case, things will go faster. But experience is needed here, it is absolutely impossible to be distracted and move away from the stove.

In order for the dough to turn out without lumps, flour, adding it to the dough, must be sifted. When kneading pancake dough in milk, feel free to use a mixer to thoroughly combine the dough ingredients.

The dough for pancakes should stand before baking in a warm place for 30-40 minutes, this is a necessary condition for the success of the pancake event. Only choux pastry does not require proofing time.

Classic milk pancake recipe

As a rule, with the classic performance, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is slightly warmed up, and cold eggs are beaten with salt until foamy.

There are several ways to knead dough with the same set of products. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.

In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are already beaten together with milk, sugar, butter, salt and flour. Each option is possible as a way, most importantly, the absence of lumps in the dough.

And in each version, pancakes have a slightly different appearance, but they turn out to be consistently tasty.

You will need:

• 500 ml milk
• 3 pcs. selected egg
• 250 g flour
• 1 st. l. vegetable oil
• 1 st. l. granulated sugar
• 1 pc. salt
• mixer

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and stir

With the mixer on, add flour, mix until smooth.

Pour in vegetable oil so that the pancakes do not burn during baking.

Apply a thin layer of oil to the pan with a brush, heat it well on fire

With a ladle, pour the dough into the middle of the pan, stretching the dough over the entire surface in a circular motion, bake over medium heat

After browning the pancake on one side, turn it over with a spatula.

We stack pancakes in a pile, treat relatives and friends!

Enjoy your meal!

Thin pancakes recipe with holes

So sometimes you want thin pancakes in milk with many holes, like woven lace! There is nothing easier.

In this recipe, along with milk, sour cream and kefir are present. The latter add softness and tenderness to pancakes.

And for the many holes, a baking powder was appointed responsible. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!

You will need:

• 400 ml milk
• 3 pcs. selected egg
• 2 tbsp. flour
• 100 ml kefir
• 1 st. l. sour cream
• 2 tbsp. l. granulated sugar
• 1 tsp baking powder for the dough
• 3 art. l. vegetable oil in dough
• vanilla on the tip of a knife
• salt to taste

Cooking method:

1. Beat the eggs with sugar and salt with a whisk (or a mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
2. Sift flour, baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough stand for a while, then mix vigorously, repeat if necessary.
3. Pour in vegetable oil and a little vanilla for taste and aroma.
4. Let the dough stand for 30 minutes, it is ready - it's time to bake pancakes. The dough should be of the consistency of very liquid sour cream, while it should “stretch” from the ladle.
5. Grease a frying pan with vegetable oil and heat well. Pour the dough with a ladle, evenly distribute it over the plane to the brim. On fire, bring to a pink color on one side, turn over to the other.
6. You will get thin pancakes with a hole, put them in a pile when baking, cover with a towel and let them stand.

Enjoy your meal!

Lacy pancakes in milk with boiling water

What lacy and unusual pancakes with milk can be baked according to this recipe! Tender and amazingly tasty, they just melt in your mouth! The recipe is simple and in your power to bring it to life!

The pan for pancakes should be well warmed up and in the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.

The pan, without removing it from the heat, must be thinly greased before each pancake. This can be done with a foam sponge or silicone brush. Some housewives grease the pan with a piece of bacon with vegetable oil. If the pan is not lubricated at all, then pancakes can stick, they will have a different appearance, the taste will also change.

You will need:

• 500 ml milk 2.5-3% fat
• 3 pcs. selected chicken egg
• 280 g wheat flour
• 2 tbsp. l. granulated sugar
• 1 tsp salt
• 150-200 ml boiling water
• 3 art. l. vegetable oil

Cooking method:

Whisk eggs with salt and sugar

Add 250 g of milk

Sift the flour, adding the entire amount gradually in parts

We get the dough, thicker than pancakes

This is done so that no lumps form.

Now add the remaining milk, knead the dough

Add vegetable oil, stir

Add boiling water to the dough, while vigorously stirring the mixture

The dough will become liquid, more elastic, and the pancakes will be lacy

We warm the pan well, grease with a thin layer of vegetable oil

We collect a small amount of dough into the ladle, begin to pour it into the pan approximately in the middle, holding the pan by the handle, at the same time we make a smooth circular motion with our hand, distributing the dough over the entire surface

Gently turn the pancake over in the pan, prying it with a wooden spatula.

We smear each pancake on one side with butter as soon as we remove it from the pan

Lubricate the pancakes at the end with butter or not, of course, your desire. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the pan before each pancake, and the third time we apply oil while the pancake is warm. Counting calories!

Enjoy your meal!

Recipe for traditional custard pancakes

Custard pancakes with milk are very tender, surprisingly soft and have a smooth texture. Excellent for a variety of fillings, they have a neutral taste in salt and sugar.

You will need:

• 600 ml milk
• 2 pcs. egg
• 300 g flour
• 100 g boiling water
• 30 g butter
• 4 tbsp. l. vegetable oil
• 1/2 tsp salt
• 2 tbsp. l. granulated sugar

Cooking method:

Whisk eggs, sugar and salt

Sift all the flour into the egg mixture

We mix, we get a lumpy and very thick dough.

Add a glass of milk and knead a creamy dough with a whisk

This method eliminates the presence of lumps in the dough.

Put a frying pan over medium heat to warm up well.

In the meantime, add boiling water to the mixture and quickly knead the dough with a whisk, brewing it

Add vegetable oil, mix

The dough is liquid in consistency.

Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom

Flip the pancake to the other side from one side with your hands or a spatula.

We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture.

Lubricate each pancake with butter

Stacking pancakes! Let's treat ourselves!

Enjoy your meal!

Thin pancakes in milk recipe with holes with boiling water

The recipe for custard pancakes is a great option for beautiful pancakes on weekdays and holidays. And the secret of many holes in the addition of soda or baking powder.

They are thin, tender and very tasty! Cooking them is not difficult, any hostess can handle it. If you like such wonderful pancakes, then this recipe is for you!

You will need:

• 250 g flour
• 200 g milk
• 2 pcs. egg
• 1 tsp baking soda
• 100 ml boiling water
• 1 st. l. sugar
• 3 art. l. olive oil
• 1 pc. salt

Cooking method:

1. Mix eggs, salt and sugar with a mixer until light foam
2. In the resulting mixture, add a glass of milk and, slaked with boiling water in a spoon, soda, mix
3. Next, pour flour into the mixture through a sieve, mix
4. Pour in boiling water, beat the dough intensively so that all the lumps dissolve.
5. Add olive oil, let the dough stand for 10 minutes
6. In the meantime, put the pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
7. Evenly distribute the dough in a pan in a circular motion, fry the pancake on both sides until golden brown.

It turns out very beautiful and mouth-watering pancakes! Enjoy your meal!

Video recipe. Lace pancakes with milk

You will need:

• 300 g milk
• 6 art. l. wheat flour
• 3 pcs. egg CO
• 0.5 tsp table salt
• 2 tbsp granulated sugar

Fluffy yeast pancakes with milk

Delight your loved ones with lush and light yeast pancakes! Such an appetizing miracle in the holes is obtained with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. Such pancakes require a little patience, the yeast dough must stand and show itself in all its glory. Good luck!

You will need:

• 350 g flour
• 450 g warm milk
• 2 pcs. egg
• 1.5 st. l. granulated sugar
• 1.5 tsp dry yeast
• 1.5 tsp baking powder
• 60 ml vegetable oil
• 1/2 tsp salt

Cooking method:

Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves.

In a deep bowl with a margin, beat with a mixer the rest of the sugar, eggs and salt

Add yeast to the egg mixture, mix with a mixer

Pour part of the sifted flour in advance and add the baking powder, mix

When the dough already has more than half of the flour, pour vegetable oil into it

The dough is quite thick, cover the dishes with a towel and put it in a warm place for 30 minutes

After a while, the dough doubles in the bowl, and it will bubble well, the yeast does its job

If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously

We heat a pancake pan well over medium heat, apply vegetable oil to its surface with a brush

We will bake small pancakes, pour a small amount of dough and give it a round shape with a ladle

We are waiting for the pancake to brown, turn the pancake over to the other side with a spatula

The pancake turns out to be lush and lacy, bake it on the other side, remove it from the pan with a spatula

We continue to bake the rest of the pancakes.

We stack all the pancakes in a pile, let them stand under a towel

Enjoy your meal!

Recipe for delicious pancakes with sour milk

Pancakes with sour milk as an option for those who do not particularly like sweets. Such pancakes are very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!

The very structure of pancakes has plasticity, and at the same time softness. Pancakes with sour milk are ideally combined with a variety of fillings. It is easy to work with them, stuffing them and giving them the desired shape, they do not tear or break.

How to make your own sour milk? There is nothing easier! Pour natural milk into a glass container, throw a piece of bread and put it in a warm place, even in the sun. In a day (or faster), you yourself will see how the transparent whey goes down, and the sour tops become a hat at the top. Carefully remove bread from sour milk and put it in the cold. Sour milk is ready!

You will need:

• 300 ml sour milk
• 1-2 tbsp. l. granulated sugar (or powdered sugar)
• 1/2 tsp table salt
• 250 g premium wheat flour
• 4 tbsp. l. vegetable oil
• 300 ml boiling water
• 2 pcs. selected egg
• 40-50 g butter
• 1 tsp baking powder
• Vanillin on the tip of a knife (optional)

Cooking method:

With a mixer or a whisk, combine the eggs with sugar, salt and vanilla for flavoring. For a neutral taste of pancakes, 1 tablespoon of sugar is enough, if you like it a little sweeter, throw all the sugar. Instead of sugar, it is better to use powdered sugar. Whisk until the sugar grains dissolve.

Shake the sour milk until smooth, heat to warm, pour into the egg mixture.

Combine the sifted flour with the baking powder and add to the mixture in parts, mixing with a mixer at low speed, breaking up the lumps.

Pour boiling water into the dough in a thin stream, while stirring the mixture intensively, then pour in the vegetable oil.

Pancakes can be baked immediately, choux pastry does not require additional time, pancake dough should turn out to be homogeneous, viscous and drain in a thin stream from the ladle.

We warm the pan well, apply with a brush (or a piece of bacon, half a potato) vegetable oil, which must be periodically updated in the pan.

We bake pancakes on medium heat, the hotter the pan, the more holes.

After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it for a short time on the other side.

Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. We give a stack of pancakes to rest under a towel until warm.

Enjoy your meal!

Video recipe for thin and tender pancakes

From the many recipes for pancakes, everyone can choose according to their taste. Our family loves quick pancakes with milk. They are thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thin ones, use this recipe. Cooking time will take quite a bit, but a whole slide of the most delicate pancakes will appear on the table!

To prepare quick pancakes with milk, prepare the necessary products according to the list.

In a convenient bowl, beat the egg, add salt and sugar.

Mix well with a whisk.

Add some milk, about a glass.

Mix well, sift all the flour at once.

Mix the dough with a whisk or mixer until smooth. The dough will be quite thick.

Now add the rest of the milk.

Mix, add vegetable oil.

The dough will be soft and smooth.

Preheat the pan for baking pancakes, grease it with vegetable oil. The pan must be really hot, this is important for baking good pancakes. We bake pancakes, pouring the dough into the pan and distributing it in a thin layer. Pancakes are baked very quickly, about 30-40 seconds on each side. You can melt a little butter and grease each removed pancake. Here we have such thin and delicate pancakes.

Serve these thin quick pancakes in milk with jam, sour cream, condensed milk - whoever likes what.

Pancakes are thin, tender, very tasty!

Quick pancakes with milk just melt in your mouth, and look how beautiful they are!

Enjoy your meal! Prepare for health!

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.

Be sure to watch our VIDEO RECIPE of thin and delicious milk pancakes with boiling water, which we carefully filmed for you to make the cooking process easier and more understandable!

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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
Firstly, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))

This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip a hot pancake in melted butter... bliss!)))

The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)

Have a delicious breakfast and bon appetit!

Ingredients

For pancakes in milk with boiling water
eggs	3 pcs
sugar	1-2 tbsp
salt	1 tsp (without slide)
milk	500 ml
flour	280 g
vegetable oil (in the dough)	2-3 tbsp
boiling water	0,5 cup (to desired consistency)
vegetable oil for frying
butter (for greasing the finished pancakes)