How to cook delicious thin pancakes in milk. Delicious thin pancakes in milk recipe

27.09.2019

Not only on Shrovetide, we remember this golden round delicacy, sometimes on ordinary days we prepare pancakes for breakfast. From time to time, you want to please yourself and your loved ones with a hearty and favorite dish. But still thin pancakes in milk with holes, we do not bake so often. The Farewell to Winter Festival is just a suitable occasion, especially since Maslenitsa lasts a whole week.

Usually, during the week of the celebration, I manage to cook almost all types of various pancakes. Well, how else, you want to have a tasty treat every day, but you don't want to eat the same pancakes. You have to apply all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please after all. Pancakes can be thick and fluffy from yeast dough, and on milk or kefir, and can be thin and delicate, so that they glow through and through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to make delicious thin pancakes in milk, very thin and with holes. Even these pancakes, there are many varieties and methods of preparation. So wind up on a mustache and be sure to try cooking. And your household will definitely thank you for this.

How to cook thin pancakes in milk - a step by step recipe

We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, complex or rare components are not required, everything is very simple and is in any refrigerator. Eating such thin pancakes in milk is good with any fillings, although if there are too many holes in them, then it is problematic with liquid ones, for example, with honey, if you want to wrap the filling. It is more convenient to dip such thin pancakes in liquid fillings and wrap up thick. Thin pancakes can be eaten with meat, and with an egg, and with red fish, many interesting options... But no one canceled the fresh delicious sour cream and cottage cheese, preparation of jam and jam from the summer, even ice cream.

milk - 500 ml,
flour - 1 glass
eggs - 2 pcs,
sugar - 2 tablespoons
salt - 0.5 teaspoon
baking soda - 0.5 teaspoon
lemon juice / vinegar - 1 teaspoon

Preparation:

1. Remove milk and eggs from the refrigerator in advance so that they are room temperature... Foods at this temperature are whipped and mixed better.

2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until lightly creamy. You can do this with a mixer, but our task is not beaten eggs, but so that the sugar and salt dissolve. The foam should only appear around the edges of the bowl.

3. Pour milk into eggs and stir.

4. Sift the flour into the milk-egg mixture. Sifted flour will mix better and form less lumps. Continue stirring the dough with a whisk until all the lumps dissolve. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.

5. Now add vegetable oil to the dough. This is necessary so that you do not have to pour a lot of it into the pan and the pancakes do not turn out to be too greasy.

6. At the very end, add the slaked soda. To do this, mix lemon juice and baking soda to create a foam. The chemical reaction continues in the dough, which will create gas bubbles, which will subsequently turn into holes.

7. Preheat a flat skillet with a thick bottom. Classic cast iron pans work well as they distribute heat well. But you can also take special pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.

8. For the very first time, the pan should be spread with a thin layer. vegetable oil... To see if the pan is hot enough, pour the first pancake. It will also become clear to you whether the batter is enough. The density will depend on how thin they will be. The thinner the dough, the thinner the pancakes.

But it is important to find a balance, too batter will creep and the pancakes will tear when removed. No wonder they say "the first pancake is lumpy." It is he who is the test one.

9. Use a ladle to pour the pancakes. Pour just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads evenly over its surface.

On a well-heated frying pan, the dough will set immediately, and holes, which many love so much, will immediately form.

10. When a blush begins to appear on the edge of the pancake, and the middle ceases to be liquid, it's time to turn the pancake over. Take a wide spatula and turn the pancake over. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on one side only. This is perfectly acceptable if they are very thin and baked through.

11. To remove the finished pancake, pry it off with a spatula and put it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to bake. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.

It is very tasty if you spread a little butter on each pancake. But this will add fat to them.

By the way! You can vary the amount of sugar in the pancake dough depending on your preferred filling. For pancakes with meat, eggs, or cheese, it is best to make the pancakes less sweet. For dessert fillings put more sugar. The main thing is not to remove the sugar, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be convenient and tasty.

Enjoy your tea!

Thin pancakes with milk and starch

Another secret of making thin pancakes in milk is to add a little potato starch... It helps to increase the viscosity raw dough, which is why it bakes better and the pancakes do not break. Starch practically does not affect the taste, it is not noticeable against the background of eggs, milk and butter, which we use in the classic recipe. The pancakes will be just as beautiful, ruddy and soft.

For the test you will need:

warm milk - 300 ml,
flour - 6 tablespoons,
potato starch - 1 tablespoon
egg - 1 pc,
sugar - 1 tablespoon
salt - 0.5 teaspoon
soda - 0.5 teaspoon,
lemon juice or vinegar 9% - 1 teaspoon

Preparation:

1. Stir the egg, sugar and salt in a bowl to dissolve. Whisk until light foam appears.

2. Pour milk into the egg and stir until smooth.

3. Add flour and starch to the mixture, stir well with a whisk until all the lumps are dissolved.

4. After stirring the dough with flour, add the butter. If you pour it in earlier, then it will not allow the eggs to beat well. Stir the oil with a whisk until it is no longer visible on the surface. At the very end add slaked lemon juice soda.

5. Pour the dough into a preheated skillet with a ladle so that it spreads very evenly. Holes should form right at this moment, which means that the dough for thin pancakes was successful.

6. Fry each pancake on both sides until golden brown. Remove ready-made blini pancakes from the pan and put in a stack.

After you have baked at least half of the pancakes, you can roll the ready-made ones into tubes or an envelope. Wrap the finished filling in them or lay out beautifully on a plate.

Put sour cream, jam, honey in bowls and serve with pancakes to the table. Help yourself and make your family happy!

Custard pancakes with milk - thin and with holes

What is the difference between ordinary thin pancakes with milk from custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But main secret in the fact that in the process of kneading, boiling water is added to the dough, which, as it were, brews it. If you have not tried this recipe for thin hole pancakes so far, then you should do it.

For pancakes you will need:

milk - 200 ml,
boiling water - 200 ml,
flour - 150 grams,
eggs - 2 pcs,
vegetable oil - 2 tablespoons,
sugar - 1 tablespoon
salt - 0.5 teaspoon
baking powder - 1 teaspoon,
butter optional.

Preparation:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Stir well with a whisk or mixer.

2. Add baking powder to the future dough. You can use a special baking powder, but you can make a baking powder yourself by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. The sifted flour will mix much better with the liquid portion and will leave fewer lumps. Plus, the air-saturated flour will make the dough more airy, which will make everyone's favorite holes appear.

4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out to be a little thick for thin pancakes, but this is by design, because so far we have added only part of the liquid, namely milk and eggs.

5. Now add vegetable oil to the dough and stir well. Boil the kettle and pour a glass of boiling water over it. Stir the dough immediately so that it does not become lumpy. Stir for a couple of minutes, then leave the dough to sit for a while. During this time, you can just preheat the pan.

6. A preheated pan for pancakes, usually with a thick bottom and low sides, spread a thin layer of vegetable oil with a brush. Then, scoop up the dough with a ladle and gently pour into the hot skillet, tilting it slightly. The dough should be spread in an even thin layer.

7. As soon as the middle of the pancake ceases to be liquid and appears at the edges golden brown, pancake can be flipped to the other side. bake it on this side for another 5-7 seconds, then remove and stack.

Serve the pancakes with butter, remove the most delicious jam and other fillings. Wrap the meat or cottage cheese.

Bon Appetit!

Cooking delicious thin pancakes in milk without eggs

Sometimes pancakes with milk without eggs is a necessary measure, if suddenly there are no eggs at home, and sometimes it is a deliberate choice. These pancakes are also very tasty and the difference is really noticeable. It turns out eggs give a very recognizable flavor to the pancake dough. If you remove them from the recipe, then the taste will change. But such pancakes have their own charms. They still come out fragrant, ruddy and with holes.

In this recipe, I will tell you how to make choux pastry in hot milk, but without using eggs.

We need:

milk - 1 liter,
flour - 500 grams,
butter - 100 grams,
sugar - 3 tablespoons
salt - 1 teaspoon
starch - 2 teaspoons.

Preparation:

1. The procedure for preparing custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of room temperature milk with flour.

2. Add sugar, salt and starch there. Now knead the dough well. It will turn out thick enough, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.

3. Put a saucepan on the fire and heat the second half of the milk (another 500 ml) in it. Place a 10 gram piece of butter in the milk and let it dissolve completely.

4. As soon as the milk starts to boil, pour it into the dough prepared before. Stir the brewing dough vigorously with a whisk or spoon until it is even and all lumps are gone.

6. Dough ready for baking should resemble good kefir in density.

7. Preheat a skillet and pour the dough over it with a ladle. Spread the dough over the entire surface in a thin layer. It will immediately begin to bake and holes will appear.

8. Once the center is baked, turn the pancake over to the other side. Remove the finished rosy pancake on a plate. You can stack them, or you can fold each pancake.

Delicious thin pancakes in milk without eggs are ready. You can set the table!

Chocolate pancakes with milk - a step by step recipe with a photo

And so delicate delicious chocolate pancakes you may not have had time to try it yet. It is not surprising that not many people come to such a recipe themselves, but since you can cook thin pancakes in milk as a dessert, why not make them chocolate? This idea seemed to me very entertaining, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table for one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Shrovetide to add variety to the everyday pancake marathon.

To make chocolate pancakes you will need:

flour - 330 grams,
milk - 1 liter,
eggs - 2 pieces,
sugar - 3 tablespoons
salt - 0.5 teaspoon
vegetable oil - 3 tablespoons,
cocoa powder - 3-4 tablespoons,
vanilla sugar or vanilla extract.

Preparation:

1. Break eggs into a bowl and add sugar and salt. Whisk well until light foam forms.

2. After beating the eggs a little, you can add vegetable oil to them and mix well again. Do not add the butter right away, it interferes with the beating of the eggs, enveloping them.

3. Take classic cocoa powder, with it pancakes will be tastier than with instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as there are often quite large lumps in it.

4. Whisk the eggs and cocoa well until smooth. Now you need to add about a third of the milk. It is best to preheat the milk so that the cocoa dissolves well and does not feel like a powder. Stir milk into this mixture.

5. Sift flour through a sieve and add it all at once to the future dough. Now you need to mix it well until all the lumps dissolve. Thick dough is easier to mix than thin dough, so we will finish the dough later on.

6. Knead the dough for a few minutes, until it is smooth like sour cream. Add a bag of vanilla sugar or a teaspoon of vanilla extract in the process for a brighter flavor.

7. Add remaining milk and mix well. If suddenly lumps remain in the dough, then it can be filtered through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before baking thin chocolate pancakes in milk.

8. Bake thin chocolate pancakes in milk in a well-heated heavy-bottomed skillet. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or the pancakes cannot be removed, then you can grease the frying pan with a brush every time. Bake pancakes on both sides.

If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This can be slaked soda or baking powder. You can also put it at the end of kneading the dough.

Stack or roll the finished pancakes. They can be served with sour cream, jam, honey, whipped cream and fruit. It will be just as good with condensed milk or syrups.

Have a nice carnival!

Buckwheat pancakes with milk - recipe without yeast

We continue to cook thin pancakes in milk with holes. We have already prepared classic, custard and even chocolate pancakes, and now it's time for buckwheat pancakes. This is very delicious pancakes, which rightfully take their rightful place on the table of good housewives. In addition to being tasty, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors prepared pancakes.

For cooking you will need:

milk - 1 glass,
eggs - 2 pcs,
sugar - a tablespoon without a lump,
salt - a pinch
buckwheat flour - 2 rounded tablespoons,
wheat flour - 2 rounded tablespoons,
vegetable oil - 1 tablespoon.

For a detailed and understandable recipe for making thin buckwheat pancakes, see the video.

Thin openwork pancakes with milk and mineral water

Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special method of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to the gas bubbles in the water, bubbles are also formed in the dough, which, when baking pancakes, become our favorite holes.

For cooking you will need:

flour - 200 grams,
eggs - 3 pcs,
milk - 1 glass,
mineral water with gas - 1 glass,
sugar - 1 tablespoon
salt - 0.5 teaspoon
vegetable oil - 2 tablespoons.

Preparation:

1. Cooking thin openwork pancakes on mineral water practically does not differ from classic recipe pancakes in milk. First, stir the eggs, sugar and salt with a whisk.

2. Add a glass of milk at room temperature. Stir.

3. Gradually add the sifted flour while continuing to stir the dough. Gradually, all the lumps should grind and the dough should become homogeneous.

4. Pour vegetable oil into the dough and stir well until it disappears from the surface.

5. Now it's time to add mineral water with gas. Do not use flavored water for making pancakes, otherwise it can spoil the pancakes. Better to take neutral water or just carbonated drinking water. The water should not be from the refrigerator, but also at room temperature.

6. Stir the water and dough and now you can start baking pancakes. To do this, heat a skillet and pour the dough onto it using a ladle. In a well-heated skillet, the dough will bake very quickly. Remember to turn the pancake over and fry it on the other side for a few seconds before removing.

such pancakes turn out to be very thin and delicate, almost like lace. there is one pleasure. Choose toppings of your choice and enjoy the crêpes with your family!

Lace pancakes with milk - a detailed video recipe

You may have already seen that now lace pancakes have become incredibly popular, which, like openwork napkins, are woven from intricate patterns. You can cook them different ways, but I will show you the recipe for making milk dough. The main thing that is needed to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the pan. It is with such a bottle that beautiful patterns are drawn, so that later they can be baked into an original lace pancake. Fantasy can be turned on in full, someone draws flowers, someone hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

How to cook thin lace pancakes in milk, see below.

There are a huge number of pancake dough options. And different cuisines of the world have their own subtleties of cooking this dish. The very history of the emergence of pancakes is counted for centuries.

In France, they prefer to cook thin pancakes (crepes) with a variety of fillings. In Mexico, this dish is called tortillas and is added to the filling with beans or meat with a spicy tomato sauce. Plump pancakes resembling pancakes are prepared in the USA and Canada. In Japan, this dish consists of two pancakes with a filling between them. The Japanese call their pancakes okonomiyaki.

Traditional Russian pancakes are prepared in a sparse way from yeast dough, in which, in addition to wheat flour buckwheat can also be added. There are several dozen pancake dough recipes in Russian cuisine.

But the basic principle is the same for all countries. The batter is poured into a very hot pan in a thin layer, fried and turned over. Usually pancakes are made in a round shape, but there are options for square products. To do this, you need a pan of the appropriate shape. The main thing in the cooking process of this dish is that the pancakes should come out ruddy and not burn.

It is believed that baking pancakes is a real art. After all, you need to know the exact amount of dough that needs to be poured into the pan in order to get a thin pancake, skillfully turn it over in time. And thus get a fragrant heap of excellent pancakes.

In fact, there are no particular difficulties in preparing this dish. So, we choose a recipe, prepare the dough, bake pancakes, following the recommendations - and we will succeed!

You do not need to put any yeast or soda in the dough for these pancakes in milk. It contains sparkling mineral water - conveniently and quickly. With such a dough, you can cook ordinary pancakes, and stuffed pancakes, for example, stuffed with chicken or cottage cheese. The pancakes are airy and tender.

Ingredients:

Wheat flour - 2 glasses;
Carbonated water - 1 glass;
Milk - 2 glasses;
Egg - 2 pcs.;
Sugar - 3 tablespoons;
A pinch of salt.

Cooking method:

Combine eggs with salt, sugar, beat.
Add preheated milk (a little warm), room temperature water, butter, mix.
Pour in flour, sifted beforehand. Stir so that no lumps appear. You can beat with a mixer.
Leave the dough for 15 minutes.
We heat the pan, grease with oil.
Mix the dough again.
We collect the dough with a ladle, pour it into the middle of the pan, gently distribute it over the surface, while tilting the pan in different directions. The dough should spread over its entire surface.
Fry the pancake for about 30 seconds, turn it over using a spatula and bake until browned. This is how we deal with the whole test.
Put the finished pancakes on top of each other. Serve hot with sour cream, honey, jam.

Interesting from the net

They turn out to be more fluffy, perforated than in milk. Make these delicious pancakes for breakfast, which are easy to make.

Ingredients:

Flour - 200 g;
Sugar - 3 tablespoons;
Kefir - 1.5 cups;
Egg - 3 pcs.;
Salt - a pinch;
Vegetable oil - 50 ml;
Soda - 1 tsp without a slide.

Cooking method:

V separate container pour in kefir, add soda, mix.
Beat eggs with the addition of salt, sugar, send to kefir.
Pour in the oil, add portions of the flour, previously sifted.
Mix the dough thoroughly (you can beat it with a mixer).
If the dough turns out to be thick, then add a little kefir.
We bake pancakes in a hot pan.
We spread the prepared pancakes on a dish. Grease each pancake with melted butter.

If you suddenly did not have any milk or kefir for making pancakes, or simply you would like to reduce the calorie content of the dish, then the dough can be made with plain water. From the usual ingredients, you will get a great dough for delicate delicious pancakes. This dough is perfect for making stuffed pancakes.

Ingredients:

Flour - 1 glass;
Butter - 3 tablespoons;
Water - 2.5 cups;
Sugar - 2 tablespoons;
Eggs - 2 pcs.;
Salt - a pinch;
Vegetable oil - 50 ml.

Cooking method:

Drive eggs into a separate deep container, add salt, sugar, beat a little.
Pour water into the mass, mix well.
Mix the previously sifted flour into the dough in portions. If you use a mixer, then you can add all the flour at once.
Stir the mass well, leaving no lumps.
V ready dough, pour in oil, mix.
We bake pancakes in a pan, frying them on both sides.
Grease each ready-made pancake with butter, fold it in a slide and serve with honey, jam, sour cream.

This dough makes delicious openwork pancakes delicious and aromatic. These crispy crispy pancakes can only be made from yeast dough.

Ingredients:

Milk - 2 glasses;
Flour - 2.5 cups;
Eggs - 3 eggs;
Yeast - 1 teaspoon (dry fast-acting);
Salt - a pinch;
Sugar - 3 tablespoons;
Vegetable oil - 0.5 cups.

Cooking method:

Pour warm milk into a separate container, dissolve sugar and salt in it.
In another bowl, combine the sifted flour and yeast.
Pour milk into the flour in a thin stream, knead the batter.
Put the dough in heat for 45 minutes.
Add beaten eggs and butter to the risen dough (about 2 times).
Leave the dough to come up for another half hour.
To bake pancakes, grease a preheated pan with oil. Pour out some dough, spreading it over the surface of the pan. The dough should be taken from the bottom of the container, without stirring the whole mass. Otherwise, lace pancakes may not work.
Fry pancakes on both sides, grease the pan only for the first time.
Serve the dish hot with toppings to taste.

Thin and tender pancakes with delicious filling from chicken and mushrooms. it tasty dish will be a great hearty breakfast for the whole family. Chicken can be substituted with ham if desired.

Ingredients:

Milk - 3 glasses;
Egg - 3 pcs.;
Sugar - 2 tablespoons;
Flour - 2 cups;
Vegetable oil - 3 tablespoons;
Soda - 1 tsp;
A pinch of salt.

Chicken fillet - 300 g;
Carrots - 1 pc.;
Champignons - 300 g;
Onions - 1 pc.

Cooking method:

Combine eggs with salt, sugar, beat, pour in milk. Mix everything well.
Pour flour in portions, stir until smooth.
Pour oil into the finished dough, mix.
Fry pancakes on one side only.
Let's prepare the filling. Boil the fillet, cool, chop finely.
Chop onions and carrots, fry until tender, add chopped champignons, salt and pepper.
Add fillet to mushrooms with vegetables, mix.
We simmer everything together for about 10 minutes.
Cool the filling a little, drive in an egg, mix.
Place the filling on each pancake, fold it into an envelope, fry in a pan.
Serve hot pancakes with sour cream.

Now you know how to make pancake dough according to a recipe with a photo. Bon Appetit!

If you still have any questions about how to make pancake dough, then the following recommendations will be useful:
After cooking, each pancake can be greased with a piece of butter - this will make it tastier and juicier.

It is not necessary to serve pancakes in the form of a slide of products stacked on top of each other. You can roll each pancake into a tube or triangle. Serve 2-3 pancakes in portions, pouring jam, honey or any other sauce over them.

The pancake dough should look like liquid kefir. You can add flour if the dough comes out very thin, or warm milk (water) - if, on the contrary, thick.

To make the pancakes thin, pour the dough into the pan as little as possible.

Flour should be added to the dough in small portions, stirring so that lumps do not appear.

Pancakes are baked in a well-heated skillet. 30 seconds on each side.

You can make pancakes like this: pour a portion of the dough into the pan. Immediately sprinkle the cake with finely chopped herbs, boiled egg or meat - you can add any food. Then turn the pancake over and fry it on the other side.

V yeast pancakes water can be added instead of milk. This will make them even more lush.

If you are making yeast dough, never add flour to the liquid. It is necessary to do the opposite: pour liquid into the flour in a thin stream. So the dough will acquire the desired consistency.

You can skip the pan if you add a little vegetable oil to the dough before baking.

If you want to make pancakes using fresh yeast, dissolve the yeast in a glass of warm milk and add a little sugar over a few hours.

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: 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 prepared with ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the ingredients sit for 30-60 minutes.
Send eggs to a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, stir again.
It is not necessary to pour in all the milk at the same 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 homogeneity, 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 turn out to be very liquid, do not be intimidated. Start frying. Pick up a frying pan with a non-stick coating, you can use a cast iron fixture.
Put the dishes on the stove, heat up. Dip a silicone brush in vegetable oil, then grease a skillet. The action is carried out one (!) Time.
Scoop some dough into a ladle and hold it in one hand. Lift the second pan, at the same time pour the dough into the middle of the thermo device and roll the pancake over the entire surface with rotary actions.
Reduce the power to between medium and maximum. Fry the pancake until the edges are brown. Then turn over with a spatula to the other side, bring to readiness.
After about 2 minutes, the pancake is cooked through. Put it on a flat plate, brush with butter. Proceed to prepare the next batch 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 basic manipulations, make a dough. Heat the water to 50 degrees, add half the sugar. Wait until the grains dissolve, then add the yeast.
Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break the existing lumps with a whisk. Cover the dish with the dough with a towel, keep it warm for 45 minutes.
Melt the butter in a water bath. Separate the yolks (the whites will be needed later), rub them with the remaining granulated sugar and salt. Combine with butter, send the mass to this dough.
Remove milk from refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stirring at the same time.
Sift the rest of the flour, add to the dough. Leave 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 pan that is not very large in diameter (a pancake maker with low sides works best). Dip a silicone baking brush in vegetable oil and grease a skillet.
Melt a heat-resistant dish, then scoop up some dough and pour it over the middle. Immediately begin to rotate the pan in a circular motion to spread the mixture.
Bake on medium heat until the edges are browned. Then turn the pancake over, 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 - at the discretion
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. Cool eggs separately, rub them with salt, beat with a mixer until foam. Do not stop kneading, add kefir and boiling water.
Pour flour into the egg mass, add it in small portions. Break up the lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add creamy (about 30 g) if desired. Leave the kefir mass for 30 minutes.
Choose a suitable frying pan. Heat it, then use a silicone brush to brush with vegetable / butter. Set the hotplate to the middle position.
Scoop the dough with a ladle, lift the pan over the stove. Pour the mixture over the center of the pan, immediately begin to perform circular motions 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 another 2-3 minutes. Place on a plate, brush with butter.

Pancakes on the water

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.

Preheat drinking water to 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with baking soda, salt and sugar.
Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up into lumps. Beat the tubers with a fork or whisk.
Take a pancake pan, brush it with vegetable oil using a silicone baking brush. Heat the heat-resistant cookware, start frying.
Scoop a homogeneous dough with a ladle, lift the pan, pour the thick mass into its center. Roll out immediately to the sides, making circular motions with your hand.
Bake the pancake on a power between maximum and medium until the edges are lightly browned. Then turn over with a spatula, continue cooking for another 2-3 minutes.
After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle if desired icing sugar or twist in 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 gas with "Sprite", but the drink gives a peculiar taste. If you want to cook classic pancakes, choose regular mineral water.
Sift flour, add salt and granulated sugar to it. Pour the soda in a thin stream and stir at the same time with a fork. When you have removed all the lumps, cover the dishes with the dough with a towel, wait half an hour.
This period is allotted for the infusion of the mass. Boil water, mix cool boiling water in the amount of 240-250 ml. with vegetable oil. Pour into a raised dough, knead. After 15 minutes, start frying the pancakes.
Grease a suitable skillet with oil using a baking brush (silicone). The procedure is performed once. Heat the dishes for frying, scoop a portion of the dough with a ladle. Pour in the center, stretch to the sides in a circular motion.
When the mixture spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes, until the edges are browned. Turn over, bring to readiness. Remove the 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, combine eggs, granulated sugar, baking soda and salt. Whisk until smooth, it is important to get a thick foam. Bring milk to room temperature, add to eggs. Pour in beer next.
Do not stop stirring. Pass the flour through a sieve, add in small portions to the liquid composition. Ensure that the dough is uniform, it should become thick.
After the final whipping, let stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and brush with oil.
Fill a scoop with a portion of the dough, pour it into the center of the dish, and immediately roll it in a circle. Bake at mid-range for 2 minutes, then turn over to the other side. Fry until tender for another 1 minute.

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

Combine granulated sugar, eggs and salt in a plastic deep bowl. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk, again work the mass with a mixer. Add baking soda.
Whisk the mixture, sift the flour, add a tablespoon of it to the total mass. Stir the ingredients to remove any lumps. Pour in vegetable oil to complete the dough.
If the composition is 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 a skillet with oil once, then pour the dough into the ladle and pour into the center of the pan. At the same time, roll the composition up to the sides to make a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake is porous, turn it over and bake until tender for another 1 minute. Lubricate with oil when serving.

Pancakes without eggs

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 liter.
soda - 6 gr.

Before the main manipulations, you must 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 frying pan, heat at maximum power.
Then lower the hotplate to the middle position. Pour a portion of the dough into the center of the pan, roll it out to the sides of the pan. Bake for 2 minutes, then turn over and cook until tender.
It is important to ensure that when frying on the first side, there is no batter... Otherwise, you will tear it before you can turn it over.
After cooking, brush the pancake with butter, place on a plate. Start frying the rest of the 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 microwave oven... In another bowl, combine baking powder, cocoa powder, twice sifted flour.
Add granulated sugar and eggs to ghee. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it sit for a third of an hour. After this period, select a pan of a suitable size, heat it.
Dip a pastry silicone brush in vegetable oil, process the bottom of heat-resistant dishes. Scoop up some of the dough with a ladle, pour it into the center of the pan, immediately start rolling to the brim.
Bake for 2-3 minutes until the edges are brown. Then turn the spatula over to the other side, cook for another 2 minutes. Serve 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, sifted flour 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. Lubricate the pan with vegetable oil using a silicone brush.
Place half of the light dough in a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place on the left side.
Rotate the pan in a circular motion to spread the dough. Only then place the heat-resistant cookware on the stove and heat it up. Cook for 3 minutes, turn over. Serve with sour cream and berries.

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

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

Video: thin pancakes with milk

Everyone will love these delicious pancakes with milk. They turn out to be very delicate, thin, beautiful and with holes. Step by step recipe cooking with photo more ..

Homemade pancake dough mixed with fresh milk can be made quickly and easily.

In addition to flour and milk, pancake dough will require medium-sized chicken eggs, vegetable oil and spices.

Measure out the correct amount of food ingredients for delicious pancakes, arm yourself with the necessary kitchen utensils, immediately start implementing a simple recipe.

Delicious pancakes with milk

Ingredients

a glass with a slide of wheat flour;
a couple of eggs;
2 glasses of fresh milk;
2 tbsp. l. Sahara;
h. l. salt;
3 tbsp. l. oils.

Cooking sequence

Pour all the sugar into a dough suitable for kneading pancake dough. We break the chicken eggs next. In this culinary step, we also add salt.

We got a sweet egg mixture in the process. You need to pour fresh milk into it. Take your time, first bring the milk to a warm state in a saucepan. Pouring in warm milk, we work with a whisk.

After sifting the wheat flour, add small portions to the resulting mixture of eggs and milk. We continue to work with a whisk, stirring in the flour.

Fry thin pancakes in a well-heated frying pan, which you need to go through once with a culinary brush and butter.

There is no other more traditional dish for Russian cuisine, rather than pancakes. Thin, almost delicate pancakes are the pride of Russian housewives. Often the family recipe for those very ideal pancakes that you are not ashamed to treat your friends and neighbors with is passed down from generation to generation. Pancakes are truly versatile: they can be eaten without filling and will still be delicious. And you can make rolls or envelopes, stuffing with any goodies: from cottage cheese to caviar.

In Russia, pancakes were analogous to bread or flat cakes. The dough for them was kneaded from coarse buckwheat flour, fat sour cream, fresh milk with cream. It turned out lush, dense round, which in themselves were very satisfying. They were often served as independent dish... But, unlike today, they were cooked only during the Pancake Week. The dish carried deep symbolism, personifying the bright spring Sun, warming the earth after a long winter.

Today, the attitude towards pancakes is different. Thanks to the development Food Industry, from modern products, thin pancakes with an openwork texture are obtained. The quality of the pancakes depends directly on the skill of the hostess. But it is not so difficult to learn the skill and become a good pancake maker. The main thing is desire and knowledge of secrets.

How to make a delicious dough for thin pancakes with milk

Before you start learning recipes, you need to learn how to make good dough... Otherwise, contrary to popular wisdom, all pancakes will be lumpy, and not just the first one. The perfect consistency is achieved with a few simple secrets:

First, the flour. It should be of the highest grade, no matter what kind you take: wheat, rye, corn. Be sure to sift the flour through a fine sieve, saturating it with oxygen. This will help the dough soften and ready product for all its subtlety, it will taste incredibly delicate.
All additives like sugar and salt must be perfectly dissolved in the liquid part of the dough. The lack of grains also has a positive effect on the texture of the pancakes. Also, undissolved sugar can burn in the pan.
Pay attention to the eggs you are using for cooking. They should be at room temperature, so we recommend keeping them outside the refrigerator for several hours. Another secret that will help: separate the yolk from the protein and beat them separately. The yolks are ground with sugar, and the whites are whipped until fluffy. They should be added last, after flour, just before baking.

Inexperienced cooks make a common mistake when adding flour to the liquid part of the dough. This leads to the formation of unpleasant lumps. To avoid this, we sift the flour, and then pour in the liquid components. Try to adjust the thickness of the jet without pouring everything in one fell swoop. It is best to do this slowly while stirring the dough.

Of course, for people who have been baking pancakes for many years, the process is not difficult. Skill comes with experience, and they don't need to inject eggs separately or use special techniques. But if this is your first time trying to cook such a dish, our secrets will help you cope with cooking. And then only the first pancake will be lumpy, as in the saying.

The most delicious, thin and delicate pancakes "with holes" in milk - recipes

Pancakes with milk - a classic recipe

Each family has its own variation of the classic recipe, but we offer an interpretation that will be within the power of even a novice cook. Milk pancakes are obtained, thin and elastic. They can be eaten "empty" for how tasty they are, or used for filled dishes.

We make a dry mixture of 125 grams of flour, a tablespoon of sugar and salt. So the pancakes will be moderately sweet and ruddy. Mix dry ingredients and sift. Beat 3 eggs separately, then add the beaten mass to the flour. Use a whisk or hand blender to thoroughly grind the mixture, take your time.

Warm 250 milliliters of milk to room temperature. Pour half of the milk into the egg-flour mixture. We work carefully with a whisk to avoid lumps. To make pancakes "with holes", separately melt a tablespoon of good butter. The oil must be natural, without vegetable fats so margarine and spreads are not allowed.

Combine the butter and the other half of the milk, slowly pouring into the dough. We need the consistency of a medium liquid, so we "taste" the dough with a spoon: the mass should drain smoothly.

We bake pancakes for a couple of minutes on each side. Serve with toppings and toppings to taste.

Custard thin pancakes with milk

First, we prepare the liquid part of the dough. Grind 3 large eggs with salt and granulated sugar. We adjust the amount of sugar depending on what fillings our pancakes will have. When the pancakes are planned to be sweet, then a tablespoon is enough; if the filling is salty, we reduce the sugar by half. We achieve complete dissolution of granulated sugar. Add milk (600 ml) to the mixture and mix.

Now we need hot water in the amount of 200 milliliters. Without stopping to stir, pour boiling water into the liquid mixture. You cannot pour in boiling water "in one fell swoop", otherwise the eggs will curl up. Just fine trickle and evenness, very convenient to do this with a food processor or blender with a dough attachment.

It's time to add the sifted flour. We need 300 grams. We stir until we are convinced of the absence of harmful lumps. Only then can you pour in 30 milliliters of vegetable oil and throw in a pinch of soda. Ready dough we give time to rest: at least half an hour. The consistency we need is moderately liquid. Bake pancakes in a hot frying pan and serve hot.

Thin yeast pancakes with milk

The most bubbly pancakes are yeast ones. It is thanks to the fermentation of yeast that the texture of the dish is "spongy" and airy. Although working with yeast turns off the novice cooks, making them is no more difficult than the classic ones.

Grind two eggs with 100 grams of sugar and a pinch of salt. More than conventional recipes, the amount of sugar needed for the yeast to "play". It is good to beat this mixture not by hand, but with the help of a mixer, then a lush whitish foam is formed, and the sugar will dissolve faster. Separately warm up a glass of milk and water until warm, but not hot. Add liquid to the mixture, mix.

The yeast for this recipe is dry fast-acting. We need 6 grams, which is about a teaspoon without the top. Our liquid will begin to foam, becoming covered with large bubbles.

Pour the liquid component of the dough into one and a half glasses (250 g) of sifted flour. After mixing well, leave the mass warm at least 35 degrees for 60 minutes. The dough will increase in volume and become a little thicker. To give it the required consistency, pour in two tablespoons of vegetable oil right before baking the pancakes.

Information! Baking such pancakes is a pleasure. They come out lush but strong enough to withstand rolling over. Beginner creamers appreciate yeast dough precisely for these properties.

Pancakes with live yeast and milk

Another option for yeast dough for more experienced housewives. We use fresh live yeast, you can press it. To begin with, we make a dough: add a spoonful of sugar and a little salt to a glass of warm milk, and then dissolve 20 grams of live yeast in the liquid. Stir until dissolved, then add a glass of sifted flour and mix again.

The dough should stand for 40-60 minutes in a warm place without drafts. A good brew will double in volume.

Divide 4 eggs into yolks and whites. Beat the protein until fluffy with a teaspoon of salt. Grind the yolks with three tablespoons of sugar. Introduce the yolk mass and melted butter (4 tablespoons) into the dough. We dilute to a homogeneous state. The next step is flour. We need another glass to make the pancakes thin and delicate. Combine flour with dough, add protein foam, stirring with confident movements from bottom to top.

The last step is adding warm milk (750-800 milliliters). Let the dough "rest" for half an hour, and only then proceed to baking.

Pancakes with milk in a bottle

The perfect recipe for people who don't want to spend a lot of time baking pancakes and have not yet mastered the art of lump-free dough mixing. We need a two liter plastic bottle. Using a funnel, break 2 eggs directly into the bottle, add sugar (2 teaspoons), salt (1 tsp), a pinch of soda. Helpful advice: Add dry ingredients first and then add eggs. Stir the egg mixture vigorously, be sure to close the lid.

Second stage: add 150 grams of flour and pour in vegetable oil (20 ml). Shake thoroughly again. Milk is poured last. We need 600 milliliters. Shake the closed bottle vigorously so that no lumps form.

Important! When baking, pour the dough straight from the bottle into the pan, frying the pancakes for two minutes on each side.

Pancakes with cornmeal milk

Beat 300 milliliters of milk with three eggs until a fluffy foam forms. Mix separately corn meal premium (300 g), 50 grams of sugar and a pinch of salt, sifting them together.

We introduce the milk mixture into the flour mixture, stirring until the lumps disappear completely. Add vegetable oil (3 tablespoons) and send the dough to "rest" for half an hour, and then bake bright and aromatic corn pancakes.

Healthy pancakes made from rye flour with milk

As in the previous recipe, mix rye flour(200 g), salt and 50 grams of sugar together, and only then sift the mixture, saturating it with air. Then pour a glass of warm milk and one egg into the dry component. Beat with a whisk until smooth. At this stage, add half a teaspoon of baking soda to the mixture and extinguish it with lemon juice or vinegar right in the dough. We mix 300 milliliters of warm milk and 2 tablespoons of vegetable oil, add to the dough and achieve a homogeneous liquid consistency.

Before baking pancakes, let the dough warm for 20 minutes.

Traditional buckwheat pancakes with milk

We mix 100 grams of buckwheat and wheat flour, sift. Beat separately 375 milliliters of warm milk, half a teaspoon of salt and sugar, two eggs. We need a foamy bulk.

Pour the liquid component into a mixture of two types of flour in a thin stream. No lumps in pancake dough shouldn't be. Add vegetable oil to the dough at the very end, in the amount of two tablespoons. Stir until smooth and homogeneous. We bake like regular pancakes.

Openwork cheese pancakes with milk

Whisk one and a half cups of warm milk until frothy together with two chicken eggs... Be sure to add a teaspoon of sugar and salt to the mixture. Sift a glass of flour with a teaspoon of baking powder for the dough through a fine sieve. We introduce the liquid part into the dry one, stirring continuously.

Cooking cheese filling: three 150 grams of cheese on a fine grater. Better to pick a cheese that melts well and has a rich aroma. Finely chop a bunch of dill. Add this mixture to the dough, then pour in two more tablespoons of vegetable oil and bring to a liquid consistency, convenient for baking.

It turns out an excellent appetizer - delicious cheese pancakes.

Sweet chocolate pancakes with milk

Mix 2 cups flour and cocoa powder (2 tablespoons), add a bag of baking powder for the dough, sift. Grind 3 eggs with sugar (3 tablespoons) and salt, then add a glass of warm milk to the mixture, bringing to a lush foam.

We combine the liquid and dry phases of the dough. If lumps appear at this stage, it's okay. We take another glass of milk and gradually pour it into the dough in small portions, controlling the thickness and texture of the mixture. We need a condition like liquid sour cream. We bake pancakes in a frying pan greased with a little vegetable oil. They can be served as an independent dish or filled with curd cheese or strawberries.