How to cook pancakes. Thin pancakes with milk

15.09.2021

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

. All dough ingredients should be at room temperature.

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

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

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

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

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

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

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

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

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

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

Dough for thin pancakes No. 1

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

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

Dough for thin pancakes №2

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

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

Dough for thin pancakes №3

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

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

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

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

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

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

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

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

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

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

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

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

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

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

French pancakes

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

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

Bon Appetit!

Larisa Shuftaykina

Pancakes are a favorite dish of many, they appear on the table on weekdays and holidays, they can be served as an independent dish or with various fillings. Cooking them is not at all difficult - even inexperienced chefs can handle it. In this article, you will learn how to bake pancakes, and then you can please your loved ones with a delicious meal.

We are accustomed to the well-established expression “bake pancakes”, but most often they are fried in a pan - what is the right thing to do?

Previously, when gas and electric stoves were not used, housewives cooked food in an oven, usually Russian. It is difficult to fry on it in the usual sense, so any food, including pancakes, was baked. With the advent of more modern kitchen appliances, pancakes began to be fried in a greased frying pan. And now, to the question of whether pancakes are baked or fried, one can answer that technologically they are fried, but historically, we say “bake pancakes”.

How to bake pancakes with milk

The easiest and most famous way to make pancakes is to bake them in milk. This recipe came to us from Europe, such pancakes are especially popular in England. The thinner the batter, the thinner the pancakes will be. And in order for the pancakes to turn out neat, even and not burnt from the very beginning, the pan must be very well heated before cooking.

We will need:

wheat flour - 400 g;
chicken eggs - 3-4 pcs.;
milk - 1 l;
salt - about a quarter of a teaspoon;
vegetable oil - 1 tbsp. l.

Cooking:

Break eggs into a dough container, put sugar and salt, beat thoroughly with a mixer or whisk.
Pour in about half the flour, stir well to avoid lumps.
Pour in the milk, then gradually add the rest of the flour while stirring.
Prepare and heat the pan, brush it with vegetable oil. There should not be a lot of oil, otherwise the pancakes will turn out to be greasy through and through. It is best to spread the oil over the pan with a special silicone brush.
Pour about three-quarters of a ladleful of batter into the hot pan and make sure that it spreads evenly over the surface in a thin layer.
As soon as the edges of the pancake begin to brown, lift it with a spatula and turn it over. Fry on the other side for one or two minutes.

When the pancakes are cooked, serve them with butter, condensed milk or sour cream. Pancakes are also used for stuffing with a wide variety of fillings.

Lenten option on the water

For vegetarians and fasting people, the recipe for making pancakes on the water is well suited. The fact that water is taken as the basis of the dough will not affect the taste in any way. These pancakes come out thin, it is convenient to wrap various fillings in them.

Ingredients:

wheat flour (regular or pancake) - 400 g;
boiled water at room temperature - 500 ml;
sugar - 1-2 tbsp. l.;
salt - one or two pinches;
soda - ¼ tsp;
sunflower oil - 30 ml is added to the dough, and is also used a little to grease the pan.

Cooking pancakes on the water:

Mix flour with other dry ingredients, gradually pour water while stirring with a whisk. An important clarification - if you want to serve pancakes with a sweet filling, it is better to add a little more sugar, and vice versa - if pancakes are stuffed with something unsweetened, you do not need to put a lot of sugar.
Pour the oil into the dough, mix well and leave for 15 minutes.
Fry pancakes on both sides, lightly brushing the surface of the pan with oil.

A little trick: to make the pancakes a rich golden hue, add a pinch of turmeric to the dough.

Cooking in a brew way

Custard pancakes come out very beautiful, "lace" with neat holes. It is the use of hot liquid that gives such an interesting texture.

What you need:

milk - 500 ml;
boiling water - 1 cup;
flour - 350 g;
chicken egg - 3 pcs.;
sunflower oil - 40 ml;
salt and sugar - to taste;
drinking soda - 1 pinch.

Cooking method:

Crack the eggs into a bowl and beat them very thoroughly, gradually adding the sugar, milk and salt.
Add flour and knead until the dough has a homogeneous consistency without lumps.
Bring water to a boil in a separate bowl and slowly pour into the dough bowl, stirring constantly. It is better to act quickly so that the water does not have time to cool.
Add oil, stir again and let sit for a few minutes.
Fry in a hot skillet on both sides until golden brown. It is enough to grease the pan with oil once, often it is not necessary to add it. You can add a little if you notice that the pancakes have begun to turn black and burn.

These delicious pancakes are great for serving with butter, cottage cheese and other toppings. Instead of milk, you can use kefir or yogurt.

Pancakes - American pancakes

Pancakes are traditional thick pancakes popular in America and Canada. They are served with maple syrup, honey and a variety of jams. They taste like pancakes, but differ from them in that they are cooked in much less oil or without it at all. This is a great breakfast dish.