Recipes for pancakes in milk, water - classic and original. Delicious thin pancakes with milk Thin pancakes with sour milk

How to cook a classic recipe for pancakes in milk for 0 5 liters of milk - a complete description of the preparation so that the dish turns out to be very tasty and original.

Pancakes are a traditional Slavic dish, which is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: pancakes for the Americans, thin pancakes for the French, tortillas for the Mexicans, etc.

Pancakes with milk are an invariable attribute of Russian national cuisine. Traditionally, pancakes were also made with yeast, using buckwheat flour. Today, you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.

How to cook traditional, "grandmother's" pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional milk pancake recipe

Despite the variety of recipes, it is traditional pancakes with milk that remain loved by most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

• 0.5 liters of fresh fat milk.
• 3 eggs.
• 1 glass of premium flour.
• 1 tablespoon of sugar.
• 2 tbsp. spoons of sunflower oil.
• 1 pinch of salt.

Cooking:

1. Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. While constantly stirring, add milk in small portions. The dough for pancakes in milk should resemble thick jelly.
2. Add half of the oil to the resulting mass.
3. The pan must be well heated and greased with oil or lard. In order for the layer to be uniform, you can use a napkin.
4. With a ladle, pour a small amount of dough into the middle of the pan. Tilt it to the sides, let the dough spread evenly over the entire surface.
5. We bake a pancake on a small fire on one side until it is browned. Flip gently with a spatula and fry for a minute and a half.

Traditional flour pancakes in milk are served with tea with raspberry or strawberry jam.

For cooking with red fish, cheese or caviar, thin pancakes are ideal. For half a liter of milk, you get 15-20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

• 0.5 liters of warm cow's milk.
• 4 tablespoons (with a slide) sifted wheat flour.
• 4 tablespoons (without slides) potato starch.
• 4 eggs.
• 1 pinch of fine salt.
• Sugar to taste.
• Vanilla extract to taste.
• 3 art. spoons of refined vegetable oil.

These pancakes keep well in the freezer. If necessary, take out, defrost, add the desired filling and reheat in the microwave or oven.

Another traditional Russian cuisine recipe is pancakes with yeast. These pancakes are fluffy and airy.

• 1 liter of full fat milk.
• 3 eggs.
• 200 grams of butter.
• 2 cups premium flour.
• 3 art. spoons of sugar.
• 1 teaspoon (without a slide) of salt.
• 1/3 pack fresh yeast
• 2 tbsp. tablespoons of any refined oil.

According to this recipe, per liter of milk you get a stack of pancakes, which you can feed the whole family. If you immediately sprinkle pancakes with sugar or powdered sugar, you get an excellent base for dessert. They will also go well with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, first of all, are distinguished by a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

• 1 cup boiling water.
• 1 glass of milk 3.2% fat.
• 2 cups wheat flour.
• 150 grams of sugar.
• 2 large eggs.
• 1 teaspoon of soda.
• 50 grams of refined olive oil.

This recipe for making pancakes is perfect for those who have no milk in the refrigerator. The taste of these pancakes are very tender and non-greasy.

• 4 medium, fresh eggs.
• 300 grams of wheat flour of the highest grade.
• 2 tablespoons of refined oil.
• 1 teaspoon slaked soda.
• Salt on the tip of a knife.
• 1 tablespoon of sugar.
• 1 liter of cold, boiled water.

1. In a bowl, mix eggs, baking soda, salt and sugar with water.
2. Add flour, after sifting several times.
3. At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
4. Add olive oil and let the dough rest for 20 minutes.
5. We fry pancakes on a frying pan greased with any fat.

Another plus of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with different fillings, tied with a green onion feather. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes on water - video

Air pancakes on mineral water

Another economical recipe for pancakes that are prepared with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

1. Mix eggs, sugar, vanilla and salt in a bowl. Add flour and knead the dough.
2. Gradually add milk and mineral water. To make the dough homogeneous, you can use a mixer.
3. The pan must be well heated and carefully greased with oil so that the pancakes do not stick.
4. Fry the products on both sides until cooked.

Pancakes with mineral water are very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Pancakes on mineral water - video recipe

Pancakes with semolina are interesting and very fragrant. It can replace flour in the recipe both completely and half.

• 1 glass of warm milk 3.2% fat.
• 1 glass of warm water.
• 2 medium eggs.
• 2 tablespoons (without a slide) of sugar.
• 3 tablespoons (heaped) semolina.
• 50 ml olive oil.
• 1 pinch of salt.
• Flour - by eye, how much the dough will take to the desired density.

Semolina in the dough can replace flour by half or completely

1. Add salt, sugar and water to milk.
2. Crack the eggs into the mixture and mix thoroughly.
3. Gradually add semolina and continue beating.
4. Leave the dough in a warm place for about 30 minutes so that the semolina swells.
5. We bring the dough to the desired consistency with the help of flour.
6. Add olive oil just before frying.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Pancakes made from buckwheat flour

This recipe is perfect for those who adhere to proper nutrition.

• 0.5 liters of skim milk.
• 0.5 cups of buckwheat flour.
• 0.75 cup whole wheat flour
• 1 pinch of salt.
• 3 large eggs.
• A large spoonful of sugar.
• 50 grams of olive oil.

1. We send all the ingredients to the mixer and beat well.
2. Leave the dough overnight in the refrigerator.
3. We take it out an hour before frying and mix again. The dough will be like heavy cream. If the dough is too thick - add milk, if liquid - flour.
4. Pancakes should be fried in a pan greased with olive oil.

These pancakes go well with lightly salted red fish and cream cheese. Another popular option is curd cheese, herbs and tomatoes.

Pancakes according to this recipe will be an excellent breakfast. Made with low-fat milk and eggs, these pancakes will provide the body with proteins, while oatmeal will energize.

• 50 grams of oatmeal.
• 50 grams of whole wheat flour.
• 2 raw eggs.
• 1.5 cups skimmed milk.
• 3 tablespoons of refined oil.
• Salt to taste.

1. Add sifted flour to oatmeal.
2. Add eggs and oil to the mixture and mix well.
3. Pour milk in small portions.
4. Leave the dough covered for half an hour.
5. Stir the dough with a whisk before sending it to the pan. This must be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes are quite high in calories. They can be served, for example, with honey, nuts, dried apricots or raisins for hot tea. They will also go well with salty fillings - cottage cheese, mushrooms or chicken.

To make these pancakes, you need casein protein. You can go to a sports nutrition store for it, although recently it can also be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening without fear of ruining your figure.

• 70 grams of oatmeal.
• 50 grams of low-fat milk.
• 1 scoop of protein.
• 0.5 cup raw egg whites.

1. Mix all ingredients in a blender.
2. Pour the resulting mixture into a hot frying pan and fry on one side until golden brown on the edges. Then carefully flip over and fry for another 1-2 minutes.
3. Serve with peanut butter, banana and almonds.

These pancakes will appeal to both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

• 2 cups of flour.
• 0.5 cups of milk.
• 0.5 cups of low-fat kefir.
• 2 eggs.
• 3 tablespoons of sugar.
• 2 teaspoons baking powder.
• 1 teaspoon of soda.
• 3 tablespoons melted butter.

The color of the pancakes will be given by the following ingredients:

• 50 grams of cherries (you can fresh-frozen).
• Half a bunch of spinach.
• 1 medium carrot.
• handful of blueberries
• 1 ripe tomato
• Tablespoon of cocoa.

1. In a large bowl, mix flour, sugar, soda and baking powder.
2. We break the eggs, add milk, kefir and butter, continuing to beat.
3. Gradually pour the liquid ingredients into the flour and mix until smooth with a mixer.
4. Divide the dough into 6 equal parts.
5. Defrost the cherries and squeeze the juice with a fine sieve. The resulting juice is sent to the first bowl with the dough. These pancakes will be pink.
6. In the second bowl we send freshly squeezed tomato juice. These pancakes will be red.
7. In the third bowl we send cocoa powder. To prevent the dough from getting too thick, you can add a couple of tablespoons of milk or water.
8. Grind well-washed spinach with a blender. We pass through a sieve. The dough in the fourth bowl will be bright green. If desired, finely chopped dill can be added.
9. Three carrots on a fine grater and squeeze the juice with a sieve. Pancakes from this dough will turn out bright yellow.
10. To make a purple blueberry pancake, puree in a blender.
11. Fry each pancake on both sides for 2 minutes over medium heat.

For a pink, purple, chocolate pancake, cottage cheese cream with berries or caramelized fruits is perfect. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For a green, yellow and red pancake, choose a filling, for example, from tender curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes of Russian cuisine, do not be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

• To make the serving original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the pan from the culinary syringe. To prevent the filling from falling out of such pancakes, you can make a layer of spinach leaves.

• You can make rolls with various fillings from square-shaped pancakes.
• Using food coloring, you can arrange a real rainbow on a dish.
• Almost anything in the fridge will work as a topping for pancakes, from salted fish and cream cheeses to peanut butter and baked pumpkin.
• Pancakes can be served with various sauces: maple syrup, chocolate topping, cranberry sauce and others.

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Recipe: Pancakes with milk - classic, my mother has been baking such for many years

Ingredients:
milk - 0.5 liters;
chicken eggs - 2 pieces;
granulated sugar - 1 tsp;
salt - a little (a good pinch);
vegetable oil - 2 tbsp. l. ;
flour - how much dough will take

I have loved pancakes since childhood. And to eat and cook them. I have been making this recipe for many years.

we need 0.5 liters of warm milk.

We put 2 eggs, but according to my mother's recipe, you can do one

and refined vegetable oil

add flour to the desired density.

The dough should turn out to be moderately liquid, but as if heavy. I can't tell you the exact proportions of flour. Mom put 2 cups per liter, and what is called by eye, I look at the density myself

Heat the frying pan, pour vegetable oil and heat the oil well. Pour in the batter and fry the pancakes. And I don’t pour a little more, they will all be great to shoot

The first pancake is the most oily and the most delicious, besides the most harmful, I never give it to children

Time for preparing:PT01H00M 1 hour

A simple recipe for pancakes with milk recipe

Everyone loves pancakes and choose the most delicious recipes for this dish for themselves. Pancakes are a very satisfying dish that can be prepared in just 20 minutes. If you are waiting for guests, and you have nothing for tea, but you have milk, you can always make pancakes. Even just for breakfast, men love pancakes! Feed them to your husband in the morning and he will be happy all day, especially since the recipe for pancakes with milk is very simple!

You can always diversify pancakes: make them stuffed with cottage cheese, potatoes and mushrooms, onions, strawberries and toffee, bananas and chocolates, ham and cheese, or with anything you have in the fridge. This delicious dish can be served with condensed milk, sour cream, jam, honey or just butter and sugar.
Pancakes are very easy to make.

Only for this, it is desirable to need a special flat pan for pancakes, a wooden spatula and a mixer. But if all this is not there, then this is not a problem, just cooking can give you a little inconvenience: it is difficult to turn the pancake in a deep frying pan, and without a spatula you can do it with a knife. If a mixer is not available, use a whisk or just a fork to create a homogeneous mass.

pancake batter recipe

Milk recipe:
per liter of dough

1. Milk 0.5 l.
2. Eggs 1-2 pieces
3. soda pinch
4. Salt pinch
5. Sugar 2 tbsp. spoons
6. Flour 2 cups
7. Sunflower oil 3 tablespoons

First, choose a comfortable bowl. Usually a bucket is used. Pour out the flour, beat in the eggs, put sugar, salt, soda, stir everything with a spoon. Pour milk and stir the dough. For convenience, use a mixer. The dough should be the consistency of liquid sour cream.

If you want the pancakes to be openwork (that is, in a hole), make the dough a little thinner (cream consistency) and add 2 pinches of soda. For plump pancakes, the consistency of liquid sour cream is suitable. Having achieved the result, pour 1 tablespoon of sunflower oil into the dough and stir again. Pour the oil into the pan and let it warm up, then drain the oil (so that there are no lumps).

Take a ladle, scoop up the batter and pour it into the hot pan, distributing the batter evenly by tilting the pan. Put on medium or slow fire. When the edges begin to brown, turn the pancake over. From a liter of dough, at least 15 fluffy pancakes are obtained, or about 30 thin ones.

If the pancakes burn a lot, it means that you poured a lot of sugar, from which they turn black in an instant and turn out to be ugly. If the Pancakes are torn and it is impossible to turn them over, add flour to the dough (it means too thin dough) and mix thoroughly.

In order for the pancakes to be full of holes (openwork), instead of sunflower, pour 2 tablespoons of hot butter into the dough.

Remember that when frying pancakes, do not go far from the pan, otherwise the pancakes can burn out quickly. It is worth taking into account that the second side of the pancake blushes very quickly. After you turn the pan over and the pancake falls onto the plate - put a piece of butter on it, it will turn out very tasty.
There is a very unusual and convenient recipe for pancakes for busy hostesses.

One very famous chef suggested making the dough right in the bottle. Why is it convenient? Firstly, you can mix the ingredients in this way quickly and easily, and secondly, the dough can be used for several days, it is perfectly stored in a closed container in the refrigerator.

Recipe for pancakes in milk thin

pancake recipe in a bottle

1. Milk 600 ml.
2. Flour 10 tbsp. spoons
3. Salt 0.5 tsp (without slide)
4. Sugar 3 tbsp. l
5. Egg 3 pcs.
6. Vegetable oil 3 tbsp. spoons

Take a bottle, previously washed well, insert a watering can into the neck. Pour flour, salt, sugar into it, beat in eggs, pour in vegetable oil, milk. Screw the cap on tightly. Shake the bottle until all pancake ingredients are completely mixed.

The main thing is that the bottle of the bull is not too full, otherwise it will take a very long time to jump with the bottle. It is also very convenient to pour the dough into the pan from the bottle. We made about 6 pancakes - we ate them for breakfast, and they fried fresh ones for dinner. It turns out that pancakes are always hot and tasty and you don’t need to knead the dough for several pancakes every time, thus staining the countertop, containers, spoons.

thick pancake recipe

1. Milk 550 g
2. Egg 1 pc.
3. Butter 25 g.
4. Yeast dry 7 g.
5. Salt pinch
6. Sugar 2 spoons

First of all, let's prepare the yeast. We heat the milk (0.5 cups) to no more than 40 degrees, pour the yeast there, stir, leave for 15 minutes until it “comes to life”. While the yeast is standing, we take a container and pour in the rest of the milk, mix in salt, sugar, flour.

We heat the oil in a ladle and when it cools down - add the egg there. Mix the butter with the egg and pour into the dough. The yeast is just right. Pour them into the bowl with the dough and knead well so that there are no lumps left.

The dough is obtained by density like liquid sour cream. Cover the dough in a bowl with a towel and put it in a warm place for a couple of hours. Mix it once or twice. After 2 hours, you can take a pan and fry pancakes. Anyone who loves thick pancakes will love this recipe. Yeast produces just such.

If you want to make pancakes with sweet filling, then the recipe does not change in any way, and inside you already add whatever you want. When the filling is satisfying, but not sweet, then do not add so much sugar, reduce its amount by 4 times. If it is cheese and ham, but you will need to wrap the pancake and put it in the pan.

Then the cheese will melt, and the pancake will be very tasty. If it is cottage cheese or potatoes with mushrooms, then just prepare the filling in advance and, since it will already be fried, just wrap it in a pancake. Chocolate for the filling should be melted in advance, it needs to be heated in a pan for a very long time, which the pancake will not withstand. Therefore, put the chocolate in a plate in the microwave and this way you will speed up the process.

Be sure to spoil your husband and children with delicious pastries. Pancakes are a very simple and quick option to feed any family tasty and satisfying. Change the toppings and so you diversify the dish.

Recipe for making pancakes in milk - video

Thin pancakes with milk

Step by step cooking method

Add salt, beat until foam appears.

Pour in the milk and whisk again.

Then gradually add the sifted flour and knead the watery dough. Add oil and stir again.

We heat the pan, grease with oil, pour the dough and twist the pan to make a circle.

We wait about 3-4 minutes, turn it over to the other side and wait another 2 minutes.

And we also continue to bake pancakes until all the dough is finished. Before each pancake, it is necessary to grease the pan with oil so that the pancake does not stick.

Serve with sour cream, melted butter and condensed milk.

Bon appetit!

If you want to please your loved ones with a delicious dish, check out another mushroom pizza recipe.

Thin pancakes on kefir without soda

Cooking site prosto-recept.com: how to make "Thin milk pancakes" - our recipe with step by step photos.

Julia Vysotskaya approves!

Classic pancakes with milk

Often in the menu of expensive restaurants and ordinary cafes there is homemade cakes - pancakes. It would seem that there is nothing complicated in preparing this dish. It has long been considered commonplace, but few people refuse to taste a delicious piping hot pancake. Yes, apparently, pancakes will never lose their "culinary" popularity!

You can bake delicious pancakes according to a variety of different recipes. Permanent ingredients in them are supplemented and transformed, but every hostess should be able to cook classic pancakes with milk. The recipe for this traditional homemade pastry should definitely be kept in your culinary piggy bank, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since we have a classic recipe, the filling can be sweet or salty - whatever your heart desires.

Arm yourself with the necessary amount of food, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with a photo, we will bake classic thin pancakes in milk. From the proposed number of products you get 4 servings, and with the filling there will be much more. Cooking time 30 minutes.

• Milk - 500 ml;
• Chicken egg - 2 pieces;
• Wheat flour - 180 g;
• Butter - 1 tablespoon;
• Salt - 1/2 teaspoon;
• Sugar - 1 teaspoon;
• Vegetable oil - for greasing the pan.

To prepare classic pancakes for 1 liter of milk, double all the ingredients.

How to cook classic thin pancakes with milk

To make it more convenient for you to knead the dough for the proposed home baking, take a capacious cup. Start the implementation of the recipe by breaking eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one piece.

Season the eggs with salt and sugar. Note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure, you will need a whisk. Beat the contents of the bowl so that a homogeneous egg mass is obtained. Many hostesses prefer to use a more "modern" tool - a mixer. But it is better to use, nevertheless, the manual version of whipping.

Pour half the norm of milk into the resulting egg mass. Stir the ingredients.

Pour the wheat flour in batches into a bowl. Mix thoroughly. The dough comes out thick, as it should be at this culinary stage.

Melt the butter. Pour it into the thick pancake batter. Also add the rest of the milk. Mix all ingredients very well. The consistency of the pancake dough turned out just right for baking!

Heat up a crepe pan. Lubricate its surface with vegetable oil. And now start baking classic pancakes in a pan. Scoop the dough with a ladle, pour it into the pan, spreading it over the entire surface. Bake pancakes for about a minute on each side. After baking, put the pancake on a plate and grease it with butter.

Pancakes with milk are both appetizing and delicious! Serve these classic pancakes with sour cream!

Lush milk pancakes without yeast recipe

Ingredients:

• Milk - 500 g.
• Water - 200 g.
• Eggs - 4 pcs.
• Butter - 50 g.
• Sugar - 1 tbsp.
• Salt - a pinch
• Flour - 250 g.

Cooking:

We take out all the ingredients from the refrigerator in advance, so that the products have time to warm up to room temperature, so they more easily form a homogeneous mass.

Melt the butter, leave to cool.

Beat eggs, salt, sugar until the latter are completely dissolved.

The next step is to add milk plus some water. A certain amount of liquid must be left. We will adjust the density of the dough with it.

We sift the flour. You can do this several times.

Thoroughly mix the flour mixture until smooth without lumps. Next, we introduce the rest of the water, achieving the consistency of liquid sour cream.

Lastly, add the melted butter, mix.

Set aside the finished dough for 30 minutes.

It's time to fry thin pancakes. We take out our favorite frying pan, the most convenient are special frying pans with low sides or cast iron with a thick bottom. Lubricate with oil. Usually it is enough to anoint the pan before the first pancake, and then navigate by sensations. If the dough sticks, does not move well from the bottom, I advise you to lubricate with a small amount of oil before the next call.

We heat up the pan. She must be hot. Only in this way will the dish turn out with holes and it will be easy to move away from the surface of the dishes.

We take the frying pan by the handle in the left hand, and arm the right hand with a ladle. We scoop up the required amount of dough, start pouring. In the meantime, we turn the pan to evenly distribute the dough. By the time the top has set and is no longer sticky, the bottom will have browned. Now is the time to turn the pancake over and fry the other side.

Lubricate the finished dish with butter, honey, sour cream or jam. It is also possible to make a more satisfying option by wrapping the filling inside: meat, cottage cheese, mushrooms, eggs with cheese, apples or aerobatics - red or black caviar.

Secrets of perfect thin pancakes

1. Flour must be sifted. This allows you to get rid of excess impurities, enrich the dough with oxygen. The dish will turn out really tender, airy.
2. Ideally thin pancakes are cooked without soda. If you still want to include this ingredient, you should use baking powder or baking powder.
3. Eggs are a binding component, give rigidity to pancakes. If you put too few of them, then the pancakes will break. Remember, the ideal ratio is 1 egg to 1 cup of liquid.
4. Much depends on the pan on which pancakes will be fried. A quality pancake pan is half the battle. Replaced with cast iron cookware. It heats up well and stays warm for a long time.
5. Too sweet dough will burn quickly. Be careful when adding sugar. Taste raw dough for sweetness.
6. Butter poured into the flour mixture will prevent it from sticking to the pan.

Enjoy your meal! Try to cook yeast pancakes, recipe.

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

Step by step cooking method

Add salt, beat until foam appears.

Pour in the milk and whisk again.

Then gradually add the sifted flour and knead the watery dough. Add oil and stir again.

We heat the pan, grease with oil, pour the dough and twist the pan to make a circle.

We wait about 3-4 minutes, turn it over to the other side and wait another 2 minutes.

And we also continue to bake pancakes until all the dough is finished. Before each pancake, it is necessary to grease the pan with oil so that the pancake does not stick.

Serve with sour cream, melted butter and condensed milk.

Bon appetit!

If you want to please your loved ones with a delicious dish, check out another mushroom pizza recipe.

Thin pancakes on kefir without soda

Pancakes on curdled milk

Cooking site prosto-recept.com: how to make "Thin milk pancakes" - our recipe with step by step photos.

Julia Vysotskaya approves!

Pancakes with milk / Recipe with photo

That's why pancake recipe are obtained thin and airy. And the cooking method is very simple. Be sure to try these delicious pancakes!

It is best to bake pancakes in old cast-iron pans. To prevent pancakes from burning. you can pre-calcine salt in a pan. To do this, pour salt into the bottom of the pan in an even layer, heat it over high heat. Sprinkle salt and wipe the pan with a dry cotton cloth (you can not wash the pan after calcination!). Another secret, you need to grease the pan with half a raw potato with vegetable oil (photo and detailed description in the article)

Eggs chicken - 3 pieces

Oil vegetable - 100 grams in the dough, 20 grams of frying.

Sugar- 1 tablespoon

Flour- 1 cup (250 grams).

Spices. salt (pinch), soda (pinch), vanillin (1 gram bag) optional.

How to cook pancakes with milk

1 . Pour half a liter of milk into a large cup.

4 . A pinch of salt and a pinch of soda. Baking soda can be substituted for baking powder. Vanillin sugar will give milk pancakes a pleasant caramel flavor.

5 . According to the recipe, you need to add 1 tablespoon of sugar to pancakes. With this amount of sugar, pancakes turn out a little sweetish. Just so that you can dip them in sour cream, jam or honey. You can increase the amount of sugar if you wish.

6 . Mix the pancake mixture thoroughly. Add flour in a thin stream, stirring constantly so that there are no lumps.

7. Of course, it is easier to beat the mass for pancakes in a blender. Or use a food processor.

8 . If you do not have a special brush for greasing a pan or baking sheet, use our method. You will need half a small potato, a fork and a saucer. Peel the potatoes, wash and put on a fork so that an even cut remains at the bottom. In a saucer, pour a little vegetable oil (literally 1-2 tablespoons).

9 . Now just dip the potatoes in the oil and grease the pan with it. With this method, the oil is obtained exactly as much as needed. Pancakes will not be greasy or dry. They will not burn and will be openwork and ruddy.

10 . Using a small ladle, pour the pancake batter into the hot skillet. In a circular motion, distribute it over the entire surface of the bottom. It is better to bake pancakes on medium or low heat.

11 . When the edges of the pancake are browned, it's time to flip the pancake.

Delicious thin pancakes are ready

Pancakes with milk are a favorite delicacy familiar from childhood. More than once we were raised from the bed by the magnificent aroma of grandmother's pancakes, cooked according to family recipes, delicious, sweet and salty, stuffed and just for tea with sour cream. This is a daily breakfast dish, and holiday recipes for the arrival of dear guests, even cakes, and they are made from pancakes in milk, which turn out to be not only very tasty, but also a very extraordinary treat. And the aroma of pancakes makes the house really cozy and hospitable.

Secrets of delicious pancakes

• Ingredients must be not only fresh, but also properly prepared. For example, eggs should always be at room temperature, it is better to take them out of the refrigerator for an hour or two before cooking.
• The flour must be sifted, and the milk for the dough must also be at room temperature. In general, why milk in the dough? Because thanks to this ingredient, pancakes come out very thin, but strong for fillings, fragrant and tender.
• To prevent pancakes from sticking to the surface of the pan, add a little sunflower oil to the dough. So they will be tastier and juicier, and you will need many times less oil to fry them.
• But butter instead of sunflower oil in the dough will make pancakes for milk even more fragrant, sweeter and more satisfying. It also gives more of a golden hue.
• It is better to mix the dough either in a blender, or use a wooden spoon or a whisk. But an ordinary spoon will not be able to stir all the lumps in the dough.
• Watch the consistency of the dough, because the dough is too rare - there are no whole and beautiful pancakes. The pancakes will tear, so you should add a little flour, 2-3 tablespoons, depending on the amount of dough.
• To make pancakes even when frying, it is not enough to use a round frying pan. Be careful with the use of oil. It should be quite a bit so that the surface of the pan is covered with a thin layer. Use a cooking brush or goose feathers, as our grandmothers and mothers did.
• If you are making sweet pancakes with milk, you can use butter, just put a piece on a fork, and grease the surface of the pan in this way.
• There are pans that do not need oil at all. But so that the edges of the pancakes do not turn out dry and brittle, it is better to add a little oil, just grease the surface of the pan. And if you are the owner of an old cast-iron pan, this is generally an ideal dish for pancakes in milk.

Milk pancake dough The first thing to do is prepare well.

The first rule of the pancake test is that the consistency should resemble sour cream, not cream, but sour cream, 25% fat. That is, it should not stick to your hands like yeast dough, but it should not look like water either. If the dough is thick, you should add milk, and if vice versa - liquid, then flour, or cocoa, if you are making chocolate pancakes with milk.

The second rule: how to rid our dough of the hated lumps that are obtained by mixing loose ingredients?

• First, mix the dry ingredients, milk and eggs, but add the flour gradually, in several passes, and in the meantime beat with a whisk or a spoon, depending on how you mix the dough.
• Take part of the milk, and gradually pour flour into it, stirring everything to a mass without lumps, and then mix with all other products. So you won’t see lumps in the finished dough at all.
• You can also use this advice: mix everything, but add milk gradually, in a thin stream, stirring the dough, or beating it with a blender or in a food processor.
• To make the lumps dissolve quickly, add sunflower oil (if it is included in your recipe), at the very end, after you mix the dough thoroughly.

To make pancakes in milk with small holes, milk or boiling water should be added hot to the dough, because it is boiling water that creates these amazing holes into which all the most delicious things fall: sour cream, honey, butter or jam.

Rules for frying pancakes in milk

Since we need exactly thin pancakes with milk, it is worth stocking up on some devices for turning over our culinary masterpiece.

• A good frying pan, it should have a handle, so it is more convenient for turning the pancakes over and spreading them evenly.
• Kitchen glove.
• Means for greasing the pan: feathers, cooking brush, fork with butter.
• Kitchen knife for cake - wide and even, not sharp. It is with him that we will turn the pancakes over. You can also take a thin spatula, not wooden, but iron.
• A ladle or a deep spoon to pour the dough, whichever is more convenient for you.

Heat up the skillet over the fire. Lubricate the pan and pour the dough - no more than half a ladle, plying the pan so that the dough spreads evenly over the surface. That is, the pan must be turned by the handle clockwise, well, or counterclockwise, so that the pancake is uniform. The fire is medium, fry the side for up to 2 minutes.

Turn the pancake over, this can be done with a knife, a thin spatula, or you can turn it over on the fly by throwing it over the pan. But it is very difficult to catch him, try first in a simple way.

On the other hand, pancakes are always fried quickly - half a minute - a minute. But if pancakes are provided with a filling, then the second side should be browned for a few seconds. Then take out the pancake, put the filling, wrap and fry the other side already with the filling. Or put the dish in the oven.

The best pancake recipes with milk

Pancakes with milk and sour cream (cream)

• A glass of milk - 200 ml (boiling water)
• A glass of cream - 200 ml (10%)
• Spoon of sunflower oil
• Flour - 7 tablespoons (tablespoons)
• Eggs - 3 pieces
• Sugar or powdered sugar - 2 tablespoons (tablespoons)
• A pinch of salt

Sift the flour through a sieve. Beat the eggs with a blender or spoon. Add sour cream and mix well. Add flour to sour cream-egg mixture. Gradually and slowly add the flour and mix well. Now put sugar and salt, mix and pour milk in a thin stream while stirring the dough. Now beat the dough well. Such pancakes turn out to be very thin, since the dough is quite liquid, turn the pancakes very carefully.

Pancakes with milk on boiling water

• Two glasses of milk - 400 ml
• A little more than half a glass of boiling water - 150 ml
• Eggs - 3 pieces.
• A glass of flour - 200 g
• Sugar - 2 tablespoons (tablespoons)
• Sunflower oil - 2 tablespoons (tablespoons)
• A pinch of salt

Sift flour through a sieve and mix with a pinch of salt. Then we make a hill of flour, and create a recess in it. Put the eggs in the hole and mix everything with a blender or whisk very carefully - set the bowl aside. Now mix separately: milk, sugar, water, mix and add to flour with eggs - beat everything thoroughly until lumps are lost. Now add 50 ml of boiling water and sunflower oil, mix everything until a homogeneous consistency. Now you can fry thin pancakes with small holes.

Pancakes with milk - thin

• Milk - 1 liter
• Eggs - 3 pieces
• Flour - one and a half cups
• Sugar - 4 tablespoons (tablespoons)
• A pinch of salt
• Sunflower oil - 3 tablespoons (tablespoons)
• Baking powder - 2 tablespoons (tea)

Sift the flour. Mix: sugar, sunflower oil and eggs - beat thoroughly. Then add milk at room temperature to the mass and mix. Now add the baking powder and flour - in several approaches, it is better to stir very intensively with a whisk or beat with a blender. Fry pancakes in a hot pan.

Thin pancakes with milk

Do you know that pancakes, although they are a primordially Russian dish, are quite characteristic of French cuisine, and the Germans favor thin pancakes with milk, and even in the States they are familiar with this wonderful dish.

How to cook pancakes with milk? There are a lot of recipes, they advise this way, and that, and that. I disagree with most of the recipes. But the main secret, thanks to which pancakes with milk are thin, is in the dough. For such pancakes, you need a dough without yeast sourdough. Yeast raises the dough, and then the pancakes are plump.

Recipe for pancakes with milk

So, let's take on board my favorite pancake recipe with milk. We will need:

• 1,5-2 a glass of flour, maybe more, it all depends on your appetite, but then do not forget to adjust the proportions of the rest of the products.
• 0,5 liters of milk (water is also possible, but milk is tastier, right?).
• 3 eggs, for example, I like large, brown ones with large bright yellow yolks.
• A tablespoon of sugar, another tablespoon of vegetable oil and a pinch of salt.

To make the dough without lumps - first mix the eggs, sugar, salt and mix.

Add flour - it is better to gradually, so it will be more convenient to stir.

When the flour is absorbed and a uniform mass is obtained, we begin to gradually pour in the milk and mix thoroughly. First flour, then milk - then there will be no lumps. But if you plop two glasses of flour into half a liter of milk, you are tormented to destroy the lumps, squeezing them against the walls of the bowl.

In fact, for kneading dough, it is most convenient to use blender. Then you can basically forget about lumps. But somehow it doesn’t work out for me with kitchen appliances, so I traditionally make dough for pancakes with a whisk.

Now add a spoonful of vegetable oil to our dough. You can take the usual sunflower or olive, someone may like corn. The best oil is odorless, then it will not interrupt the delicate and delicate aroma of our pancakes with milk. By the way, sweet tooth may well increase the amount of sugar to your liking. You can also add vanilla or cinnamon, but keep in mind that cinnamon will color the dough chocolate.

I’ll tell you a little secret: to make the pancakes not just ruddy and beautiful, but also with charming bubble holes, you can add a little water to the dough, just a couple of spoons.

The pan for pancakes should be very well heated. And get ready not to leave the stove and do everything pretty quickly until the dough runs out. Thin pancakes are fried instantly, and overexposing such a thin product on fire is not good.

Grease a cast-iron pan with oil or a piece of bacon with a thin layer, the thinner the better. We have already added vegetable oil to the dough, precisely so that our pancakes do not stick to the pan. Therefore, you do not need to pour a lot of oil into the pan. If you use a Teflon pan, you don’t need to oil it at all, it’s enough that it’s already in the dough.

You can pour the dough into the pan with a large wooden spoon, it looks very impressive from the side, and wood is a food-friendly material. You can also use a small ladle. For one thin pancake, you only need half a draft spoon. However, if your pan is large, then you need more dough. On a small frying pan, respectively, less. Here it is best to determine the method of the first two pancakes. The first pancake most often turns out to be thicker than necessary, and the second portion of the dough is not enough to make the pancake round and take up the entire pan. After that, you will surely know how much dough you need for your pan.

We disperse the dough in the pan with rotational-swaying movements over the entire surface with a thin-thin layer. Just do it very quickly, the pan is hot. You can write about pancakes for a long time :)

As soon as the dough is browned and you see that it is no longer liquid, you can turn it over.

Aerobatics - flipping a pancake by tossing it up. To be honest, I've never been able to. I don’t use wooden spatulas for this either - they are usually too thick for pancakes with milk, they literally tear the dough to shreds. I prefer a dull dessert knife to all modern devices. Remember, in canteens that are served for dinner, with which you can spread the maximum butter on bread. And the frying pan is not scratched, and the pancake is picked up very easily and conveniently. Listen to your grandmothers - they have proven recipes, they will not advise bad. And in order to certainly not damage the pancake, the tool for turning our pancakes should be in the amount of two pieces.

The second side cooks even faster than the first. In just a few seconds, you can remove the pancake. Lubricate the pan again and pour the next pancake.

Now you know how to cook pancakes with milk. These pancakes are good and hot, the main thing is that the husband and children do not drag the whole stack of wonderful thin pancakes while you jump around the stove and pan.

But best of all, thin milk pancakes come with filling and rolled up in an envelope. You can spread with condensed milk, raspberry jam or sour cream. If the dough was not made sweet - liver pate, vegetable snacks, squash caviar. In general, what fantasy is enough. And as for me, it’s better than such thin pancakes with strawberry jam - it’s hard to think of anything. But more on that later, in the following recipes.

Thin pancakes with milk

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

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, no baking powder is put into unleavened pancake dough, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes with milk. I hope that after that you will succeed, because there is nothing complicated in this.

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

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

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

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

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

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

Now add the remaining milk and mix again.

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

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

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

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

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

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

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

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

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

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

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

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

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

Lush milk pancakes without yeast recipe

Hello, dear readers, guests of the blog. New Year's festivities are coming to an end, Shrovetide is just around the corner. Shrovetide without traditional pancakes is impossible to imagine. Different nationalities have their own customs and customs. They are expressed in communication, life, food. That's why we recommend considering 5 simple recipes for thin classic pancakes with milk without lumps!

Pancakes are considered to be the national Ukrainian food; they occupy an important place in Russian cuisine. There are many recipes for this dish. They are thin, thick, small pancakes and large rolled pancakes with different fillings. May be sweet or salty.

Cooking pancakes have secrets, without knowing which, cooking will be troublesome. As they say, "The first pancake is lumpy." Today I will tell you a few recipes for simple, delicious pancake recipes with milk.

The recipe for thin pancakes in warm milk step by step with a photo!

Thin pancakes are the English version of the dish. Ruddy openwork, they come out very easily, if you follow some rules. Make the dough thinner than sour cream so that it spreads easily in the pan. They will become openwork if the dough is diluted in warm milk.

The composition of openwork pancakes.

• Wheat flour - 2 tbsp.
• egg - 3 pieces.
• milk - 1 liter.
• sugar - 1/3 cup.
• salt - 1/3 tsp
• vegetable oil - 2 tbsp.

Cooking process:

Pancakes for half a liter of milk for salty fillings

Thin pancakes are a versatile tool for creating all kinds of desserts and savory dishes. Yes, yes, do not be surprised exactly salty. They can be stuffed with caviar, liver, meat, or you can make a cake. This recipe is universal for any filling.

Ingredients for milk pancakes:

• Milk - 500 ml.
• Egg - 2 pieces.
• Wheat flour - 1.5 cups.
• Sugar - 0.5 - 3 tbsp.
• Salt - 1
• Sunflower oil - 2 tbsp.

Test preparation:

1. We start with eggs. Break them into a large bowl, beat. You can beat with a whisk, fork, most quickly with a mixer.

   

2. Put sugar, salt, milk, mix. If you use a whisk, do not rush to put the flour in, a large amount of flour may not mix well. There will be lumps. With a mixer, it's no big deal.

   

3. Pancakes will be more airy if the flour is sifted twice. Oil must be added to the dough, so they will not burn to the pan. When frying, oil consumption will be minimal. You can replace with butter, pancakes will acquire a beautiful yellow color. The amount of sugar depends on what kind of pancakes you want to make.

   

4. For sweet fillings or meat fillings. For meat, you can put a little more salt than indicated in the recipe. Do not pour all the flour at once, first put half, stir. Then gradually add more. The dough should be creamy. Too liquid will not remove well, thick will make your pancakes thick and heavy. They didn’t calculate with flour, it turned out thick, it doesn’t matter, add a little milk. Checking the correct consistency is easy. Gather the dough with a ladle, pour it back, lifting it 20 centimeters from the bowl. The ideal dough flows in a smooth, uniform stream without creating splashes.

   

5. The dough is ready to start baking. Lubricate the crepe maker with oil, it is convenient to lubricate with a silicone brush. Spread well, without excess. It washes well in hot soapy water. The brush just needs to chat in it for a few seconds and dry.
6. On a heated pancake pan, pour a little dough. Distribute it evenly by twisting it in different directions.

   

7. The pancake should be turned over when there is no batter left on top, and the edges are browned. The first pancake is baked longer than the next ones. Ready-made thin pancakes are eaten simply with sour cream or jam. Very tasty with honey.

   

By the way: adding grated cheese to the dough will make excellent cheese pancakes. The taste is amazing. They can be used in the creation of dishes instead of pita bread. Try it. Enjoy your meal!

Yeast-free pancakes with milk and lemon juice

Yeast-free pancakes cook quickly. Lemon will not spoil the taste, it extinguishes the soda. Light sourness will make pancakes tastier. Pancakes will turn out thin ruddy, and the fried edges will crunch appetizingly.

Ingredients:

• Milk - 750 ml.
• Eggs - 3 pieces.
• Sugar - 1-3 tbsp. l. Flour - 2 tbsp.
• Soda - 1 tsp
• Lemon juice - 1 tbsp. l.
• Salt - 1/3 tsp.
• Sunflower oil - 2 tbsp. l.

Cooking:

1. We knead the dough. Break the eggs into a deep bowl. We add sugar to them, beat everything well. A fluffy foam should appear.
2. Then slowly add flour. Pour a little, mix, pour more. When you pour out the last portion, mix soda with flour. So in the finished pancakes, the taste of soda will not be felt, and the pancakes will turn out to be airy.
3. Then pour milk. Mix everything thoroughly, if lumps form, use a mixer. At the end put lemon juice and vegetable oil. The dough will be quite liquid.
4. Let's start baking. Chop the oiled pan hard. Pour the dough into the middle, distribute evenly to the edges in a circular motion on weight. Re-oiling is not necessary. Pancakes are baked in seconds, you won't have time to look away. In 15 minutes you can bake a decent hill.
5. For ease of turning, take a wide, thin spatula, plastic or wooden. Spread hot pancake with butter, sprinkle lightly with sugar, roll into a triangle. It is very tasty to eat them still warm, with cold milk. Yummy!

By the way: these pancakes make an excellent cake. You can smear with jam, boiled condensed milk or simple condensed milk with sugar. Let it soak a little, cut into portions. Enjoy your meal!

Historical facts about pancakes

The first recipe for pancakes was invented in the 15th century in England. This is such a historic dish. The world's largest pancake was made by a Rochdale chef in 1994. It weighed 3 tons and was 15 meters in diameter. I wonder what he baked such a miracle on?

In the US state of Massachusetts, pancake holidays have been held every year since 1991. Thousands of lovers of this dish gather there. This is the story of seemingly simple cakes.

Pancakes with milk without holes

Here is another recipe for thin pancakes with milk for different fillings.

You'll need:

• Milk - 1 liter.
• Egg - 1 piece.
• Sunflower oil - 3 tbsp. l.
• Flour - 2 tbsp.
• Salt - 1⁄2 tsp

This recipe makes about 20 pancakes, depending on your crepe maker.

Let's start kneading the dough:

1. We combine the eggs with salt, beat the sugar with a blender until a white airy mass.
2. While stirring, introduce the flour in small portions. Mix until a homogeneous mass.
3. Pour in milk, do not stop stirring, and oil. Stir until a mixture of sour cream consistency is obtained. We leave the finished dough for an hour, to swell.
4. Stir again before baking, as oily liquid may collect on top. The dough may be thicker than needed. Dilute with a little warm milk. Everything is ready, let's start baking.
5. Ignite the crepe maker, grease with oil, ignite again. Now the pancakes won't burn. By the way: you can use any oil to taste. Olive or corn will give an unusual taste and smell.
6. For baking, you need to take a certain amount of dough. The excess will make the pastry thick, it will not turn out to be a blurry blot. You can calculate the correct dose by trial and error. But then your pancakes will be perfect. You can’t add the dough, everything is fried in a matter of seconds, layering and thickness will turn out. Baking a pancake on both sides takes a different time. The first side bakes twice as long.

Thin pancakes in milk with holes!

The recipe for pancakes in milk is a classic, there is nothing tricky in it. Cooking delicious porous pancakes is within the power of every housewife. If you first decided to cook this dish, follow everything step by step, as in the recipe. Follow the proportions and you will succeed. The dough is prepared without yeast.

Products for cooking:

• 500 ml. milk.
• Eggs - 2 pieces.
• Flour - 1 cup.
• Sunflower oil - 5 tbsp. l. (including the cost of greasing the pan).
• Sugar - 2 tbsp. l.
• Soda - 1 tsp
• Vinegar - 1 hour. l.

Cooking:

1. We take a deep bowl, put eggs in it, pour sugar, salt, stir well. Add half a liter of milk, mix.
2. Pour the sifted flour into the mixture, mix again. We make sure that it comes out without lumps.
3. Pour soda with vinegar. We put butter and slaked soda into the dough, mix everything thoroughly, let it stand for a while.
4. Let's start baking. You can bake excellent pancakes in a well-heated pan. Pour the dough in the middle, spread evenly to the edges. The pancake is ready when its sides are browned to a crisp. If you want to bake fatty pancakes, we coat the pan with oil every time after removing the next pancake.

The recipe is suitable for wrapping any fillings. Very tasty with Minced meat bed is not simple, but with overcooked onions, you can add carrots. By the way, very tasty with chicken liver.

Here is the filling recipe:

1. Boil 200 grams of chicken liver.
2. Separately fry onions, carrots. Salt, pepper to taste. Put the boiled chopped liver into the overcooking. Fry a little more, cool.
3. Wrap the cold filling in hot pancakes.

Eat for health. I love pancakes like this. Just with sour cream, a butter pancake is a great dessert. For the filling, take honey, jam, sprinkle with sugar. You can start with whatever you like. It is best to bake in cast iron pans, they warm up perfectly, the dough does not stick to them.

Here are some simple but very tasty pancake recipes with milk. Cook, try, treat your friends. And I say goodbye to you, subscribe to our blog, stay tuned. All the best to you dear women. Goodbye.