Pancakes with milk holes - simple recipes for thin pancakes, fast and tasty! How to make thin pancakes with milk.

18.10.2019

To cook delicious pancakes not as easy as it seems at first glance, you need to make a lot of efforts to achieve professionalism in this matter. Which recipe should you choose? How much dough should be in the pan? How to calculate the time so that the pancake does not burn, but turns out to be rosy and appetizing? And, finally, how to make the pancakes look real - thin, lacy and with holes, as in the presented photo?

Let's first figure out how holes appear on pancakes when baking. In the process of kneading the dough, if it contains soda, bubbles appear. Especially a lot of them are obtained when the soda is quenched with vinegar or the dough is prepared with kefir. When baking, the resulting bubbles burst and, if the layer of dough in the pan is thin enough, holes are dear to our hearts.

There is one more secret that will help you achieve the desired effect. It is necessary to prepare a dough for pancakes with the addition of mineral water, certainly carbonated, with bubbles!

So, in order to bake perforated pancakes, we must create more bubbles in the dough, and here a mixer can come to our aid. Therefore, do not forget about this useful invention.

And now we will analyze each of the methods for baking thin openwork pancakes in more detail.

Milk recipe

The first recipe that we will analyze is pancakes with holes in milk. Do not forget that soda always appears in the dough. Here is a list of what we need to make 6-7 servings of pancakes:

2.5 cups milk
1.5 cups flour
2 eggs
1 teaspoon sugar (can be changed depending on what the pancakes will be served with)
½ teaspoon salt
1-2 teaspoons of vegetable oil
½ teaspoon baking soda

First, heat the milk, but don't bring it to a boil. Let it warm up to about 40 degrees. Mix salt, sugar and eggs in milk. At this stage, we need a mixer. Beat the resulting mixture so that you get a good foam, as in the photo. Gradually add a mixture of flour and soda. We do this very carefully so that the dough turns out without lumps. All this time we do not stop whipping the resulting mass. Finally, add vegetable oil and mix thoroughly again.

One more nuance should be noted here. We do not start baking right away, but let the dough brew. At this time, the process of bubble formation will take place. Then we can start cooking.

Cook in a greased skillet with oil, trying to distribute the dough in an even thin layer. Fry pancakes on both sides. We make sure that they fit into a hole and have a beautiful golden color, but do not burn!

Step by step photo recipe

Kefir recipe

The next recipe that we will analyze is pancakes with holes on kefir. You can see how they look in the photo. As mentioned above, soda, when interacting with the acidic medium of kefir, begins to actively release gas, and this is exactly what we need. So, in order to cook pancakes with holes according to this recipe, we need:

a glass of flour
a glass of kefir (it is recommended to take kefir with a small percentage of fat)
a glass of boiling water
2 eggs
1 teaspoon of quenched baking soda
3 tablespoons of sugar

Mix eggs with salt and beat. Better, again, with a mixer. Add boiling water and then kefir. Next comes the turn of soda, salt, sugar and vegetable oil. Do not forget that you need to fill the flour in small portions, gradually. Bake in the same way as described above.

Pancakes with mineral water

Well, and the last recipe that we will analyze. If you follow all his points, the pancakes should turn out to be perforated and tasty! Here is what you need to prepare them:

a glass of flour
half a liter of mineral water
2 teaspoons of sugar
3 eggs
3 tablespoons vegetable oil
salt to taste

Note that this recipe is soda free. This is because the bubbles in this case will be formed thanks to the mineral water.

First, stir salt and sugar in water, then add eggs and butter, add flour and thoroughly knead a homogeneous dough.

You already know how to properly lay out the dough and bake pancakes!

Now all that remains is to grease every pancake butter and serve as soon as possible.

In conclusion, one more piece of advice that will help you make every pancake into a hole, no matter whether it is cooked in milk, kefir or water. Stir the dough very thoroughly before each pouring into the pan so that it is even. And so that the pancakes do not stick, it is enough to grease the baking dishes after each finished product.

Pancakes with milk are so simple that you can learn how to bake them the first time, the main thing is that the pan is good and the dough does not stick to it. The pancakes will turn out to be excellent, ruddy and tasty, but you cannot call them delicate. Why is that? And how to cook thin pancakes in milk with holes? A recipe with a photo for everyone who wants to fry a stack lace pancakes... The secret of holes is in some of the intricacies of cooking, which I will tell you about in detail. Plus, you will need to practice a little. I am sure that everyone has heard the expression "fill your hand". So, this is the same case. The more openwork pancakes you bake, the more patterned they will be.

Ingredients:

500 ml of milk;
flour - 1 glass with a slide;
2 eggs;
2 tbsp Sahara;
1 tsp soda (no slide);
vinegar or lemon juice - 1 tsp;
sunflower oil - 5 tablespoons in the dough and also for frying

How to make thin pancakes in milk with holes

We start cooking "perforated" pancakes in the same way as usual. Beat eggs with a whisk or fork lightly with a little sugar.

Then pour milk and sunflower oil. Thanks to the oil in the dough, the pancakes will be elastic and the edges will not dry out during frying.

Add flour. The proportions in this recipe are very important, as the success of the preparation depends a lot on the consistency of the dough. A 250 ml cut glass of flour with a large slide is enough for 500 ml of milk.

Stir the dough and add the slaked soda. So we got to the point where the recipe differs from the classic one. It is soda in the composition pancake dough(and we are now talking about yeast-free dough) allows you to achieve the effect of holes in pancakes.

The dough is ready, proceed to the frying process. We strongly heat the pancake (or any other) pan and grease its surface sunflower oil... We will do this before each new pancake. It is convenient to lubricate with either a regular silicone culinary brush, or with a half of an onion pricked into a fork.

It is also important to determine the serving size optimally for the diameter of your pan - the wider it is, the more dough you will need. Tips will not help here, it is determined only by trial and error.

Pour a portion of the dough onto the surface of the pan, take the pan by the handle and tilt it in different directions so that the dough spreads evenly over the surface, forming a pancake. We bake the pancakes as follows: 1 minute on the first side and 3 on the second.

We serve openwork pancakes traditionally with sour cream, bon appetit!

Good afternoon friends!

Today you will learn how to bake delicious and thin pancakes in milk to make them with holes. We will cook them the most different ways, and you choose which one you like best.

Only those who have tasted real Russian "suns", who baked and breathed their intoxicating aroma, can appreciate the taste of ordinary baked dough. Therefore, we cook at home, share recipes and invite friends to "pancakes".

There are many recipes for making pancakes. They are prepared both from their yeast dough using sponge and non-steam methods, and from dough without yeast. On milk, water, fermented milk products, and with a variety of fillings.

Pancakes with milk according to the classic recipe

True Russians classic pancakes prepare for yeast dough from buckwheat flour, today we use wheat more. I bake them by grandma's recipe, and they always turn out to be very tasty, but for this you need to observe all the subtleties of the recipe, be patient and put your heart and soul.

Ingredients:

wheat flour - 250 g
milk - 630 ml
sugar - 15 g
egg - 1 pc.
sunflower oil - 30 g
salt - 5 g

Step by step cooking:

In a bowl, stir the egg, salt, sugar and beat well with a whisk.

Continuing to beat, add half of the warm milk prescribed by the recipe.

Pour in the sifted flour and, stirring, add the rest of the milk. Mix everything thoroughly so that there are no lumps left.

The dough turns out to be liquid, if you need a thicker one, then initially take a smaller amount of milk. Add vegetable oil to it, let it settle for 15 minutes and start baking.

Heat the pan well and grease with a piece of bacon after each baked pancake.

Pour the dough with a scoop, in which a portion of one pancake is placed. By quickly tilting the pan, pour it evenly over the entire surface. When the flour product is browned on one side and covered with holes on the other, turn it over.

Serve with butter, sour cream, honey.

How to make delicious and thin pancakes with holes in milk

In order for pancakes cooked in milk to turn out fragrant and porous, you need to follow a few simple and useful tips:

We take only high quality and fresh yeast with a characteristic smell. We breed them in a small amount of warm milk or water.
To make the dough soft and fluffy, be sure to sift the flour, and let it settle a little. It is also important to correctly calculate its quantity.
Eggs must be fresh. Egg yolks pounded with sugar, and whipped whites separately.
The dough must be thick enough to flour products did not tear when removed from the pan, but also liquid enough so that it could easily spread over the pan. The consistency should be like sour cream.
We put salt and sugar exactly according to the recipe. Excess salt makes the dough ferment poorly, and excess sugar makes it hard. Sugar is a must, even if you plan on making the filling salty, be sure to sweeten it a little.
We extinguish the soda with acid in a separate bowl, and add it to the dough just before adding flour.
Add butter to the dough after adding flour and the final kneading of the dough - at the very end. Otherwise, the dough will turn out to be dense, too elastic and tasteless.

Unable to cope with difficulties you will not try pancakes

Thin pancakes with holes - recipe for 1 liter of milk

Ingredients:

1 liter of warm milk
3 eggs
1 tbsp granulated sugar
3 tbsp. l. vegetable oil
1/2 tsp soda
1/2 tsp salt

Preparation:

Add eggs, sugar, salt to the milk and mix everything.
Then add enough flour to make a mixture like for pancakes.
Add vegetable oil, slaked soda, mix everything thoroughly.
We bake in a dry hot frying pan.

Pancake doneness see overleaf

Grandma's recipe for instant pancakes with yeast

Ingredients:

wheat flour - 750 g
milk - 1200 ml
egg - 2 pcs.
butter 30 g
live yeast - 30 g
sugar - 30 g
salt to taste

Preparation:

1. Cooking yeast safe dough for pancakes. We knead all the ingredients provided for in the recipe at once.

2. Put yeast, sugar, salt in a bowl. Pour in warm milk, mix everything until completely dissolved. Add eggs constantly, stirring.

3. Then we begin to gradually add the sifted flour to the liquid base. With this method, it is very easy to achieve the desired consistency. If the dough turns out to be thin, add flour slowly and knead until the desired thickness. The dough should be neither liquid nor thick.

4. Stir in butter, melted in a water bath.

5. Next, the dough must be spaced, it must wander and rise. Close the dishes with the dough cling film and put in a warm place for an hour. To speed up the rise of the dough, you can place it in a saucepan with hot water or in an oven heated to 40 degrees, then the ripening time will be reduced to 20 minutes.

6. The dough became airy, the yeast worked and saturated it with air. You can start baking.

7. Heat the pan well and grease with a piece of bacon after each baked pancake.

8. Pour in the dough and spread evenly over the entire surface of the pan. When the pancake is baked, turn over and bake on the other side.

9. Ready-made pancakes are stacked one on top of the other, greased with butter and put in a warm place so that they do not cool down.

Pancakes take longer to bake than they are eaten

10. Serve hot with creamy or ghee, sour cream, caviar, salmon.

Milk pancake recipe with baking powder and vanilla

Instead of baking soda, you can use a baking powder by mixing it with flour. It is not necessary to extinguish it with acid, and the principle of operation is the same as that of soda.

Recipe for custard pancakes in milk with boiling water

Ingredients:

wheat flour - 250 g
milk - 250 ml
boiling water - 250 ml
egg - 2 pcs.
vegetable oil - 2 tbsp. l.
sugar - 2 tbsp. l.
salt - 1/2 tsp.

Preparation:

1. Beat eggs with salt and sugar, dilute with warm milk.

2. Pour in the sifted flour, knead and pour in boiling water in a small stream. At the end of the batch, add vegetable oil. Let the dough brew for 15-20 minutes and start baking.

3. Bake in a dry, hot, medium-sized skillet. Put the finished pancakes in a stack, greasing with butter.

Yeast pancakes in milk with semolina, which are always obtained

According to this recipe, you can cook both thick lush and very thin pancakes with holes. Both are nourishing and tasty.

Ingredients:

wheat flour - 1/2 tbsp.
milk - 1300 ml
semolina - 2 tbsp.
egg - 3 pcs.
vegetable oil - 3 tbsp. l.
pressed yeast - 7 g
sugar - 2 tbsp. l.
salt - 1/2 tsp.

Openwork pancakes with holes from the bottle

This simple recipe will definitely not cause difficulties, even for the most inexperienced housewife. By the way, this is the way lazy (practical) housewives can bake. They will immediately realize that this will significantly reduce the amount of dishes that have to be washed after cooking.

Ingredients:

flour - 1 tbsp.
vegetable oil - 2 tbsp. l.
milk - 2 tbsp.
egg - 3 pcs.
sugar - 1 tbsp. l.
salt - 1/2 tsp.
baking powder - 1/2 tsp.
vanillin - sachet

Preparation:

In a clean 1.5 liter plastic bottle, pour all the dry ingredients first, and then all the liquid ones.
We twist the bottle cap and shake until the dough takes on a uniform consistency and there are no lumps left. Let the dough brew for 20-30 minutes.
We make a hole in the center of the cork using an awl.
We take a pan for pancakes, grease it with oil, and begin, evenly squeezing out the dough from the bottle, draw any patterns in a hot pan.
Gently turn over with a spatula, and bake, on the other side. Sprinkle the cooled openwork pancakes with icing sugar.

Serve with jam, sour cream and berries. Bon Appetit!

Pancakes cooked in milk - recipe without eggs

flour - 200 g
vegetable oil - 2 tbsp. l.
milk - 500 ml.
sugar - 2 tbsp. l.
salt - 1/2 tsp.

How to bake pancakes in milk so that they turn out to be very thin with holes

All masterpieces are born in flour only pancakes - in flour

The best way to bake the pancakes is to use a small, cast iron or non-stick, Teflon-coated pan. As large as your pan, so will the product.
Pour the dough with a scoop, in which a portion is placed on one product.
The pan should be dry and well heated, grease it with vegetable oil or a piece of unsalted pork lard.
Pour one portion of the dough into the middle of the pan and rotate it in a circular motion. Ideally, the entire bottom surface is covered with dough. This must be done quickly.

When the pancake is browned on the underside, and on the other is covered with holes, it should be turned over. We turn it over with a spatula, fork, hands, it all depends on your skill.
Be sure to add vegetable oil to the dough. Thanks to this, the pancakes will not burn, and if you replace the vegetable oil with butter, they will become golden and delicate.

To all successful test and delicious pancakes with milk!

Pancakes are for real Russian dish, whose history is very long ago. Now on Shrovetide, pancakes are baked in almost every family, following the traditions. But not only on Shrovetide, the Russian people love this treat, on other days such a meal is also often available on our tables. Pancakes are made with milk, kefir, water, yeast and yeast-free. There are a lot of recipes.

I offer 10 recipes thin pancakes on milk, which differ in their ingredient composition. In Russia, yeast pancakes were baked with buckwheat flour, which is why they turned out to have a slightly sour taste. You can find an old recipe for yeast pancakes in this article. For a fluffy yeast pancake recipe, see this link.

I will share one secret for those whose pancakes are difficult to remove from the pan. Better, of course, to use a special pancake maker, on which you will not cook anything else. If you use a regular frying pan, wash it thoroughly before baking the pancakes and heat it well over high heat, sprinkle the bottom with salt. Then wipe the entire surface with a paper towel, grease with oil or lard, and warm up. And only after that, bake the first pancake, which will certainly not be lumpy.

Also look on my website which you can bake in a pan or oven.

Bake pancakes according to this recipe and become a true master pancake maker. The pancakes are very thin because they are made from a fairly thin dough. It will be very difficult to turn such a pancake with a spatula, most likely it will break, since it will be very tender. Therefore, such pancakes should only be turned over with your hands. I know that the majority will not be able to do this without additional "uniforms". Therefore, stock up in advance with cotton gloves that will protect you from the hot. But the result is worth it!

And remember that any pancake dough can be fixed if it doesn't work good baked goods... To do this, try adding an egg or some water + flour. But with water, the dough will be more elastic and less tender.

Ingredients:

milk - 1 l
eggs - 2 pcs.
sugar - 2 tablespoons
salt - 2 pinches
soda - 0.5 tsp.
vegetable oil - 4-5 tablespoons
flour - 260-270 gr. (the amount may vary depending on the size of the eggs and the moisture content of the flour)
butter - optional for greasing ready-made pancakes

Preparation:

1. Milk for these pancakes should be warm. If you make a dough with cold milk, the pancakes will be damp in the middle, and there may also be problems with turning. Therefore, pour all the milk into a saucepan and heat a little, literally until room temperature... You don't need to overheat too much, otherwise the flour will brew and curl up, there will be lumps.

2. Beat eggs into a bowl, add sugar, salt and baking soda to them. According to this recipe, pancakes are obtained with a neutral taste, not sweet or salty. Any filling can be wrapped in them. Soda is put to make pancakes with holes.

If you like sweeter pancakes (like me, for example), add an extra spoonful of sugar. But you can't put too much sugar either, otherwise the dough will burn, because the sugar will begin to caramelize.

3. Stir the eggs with a whisk until smooth. You don't need to foam, just try to dissolve the sugar and salt.

4. Pour vegetable oil into the egg mixture.

5. Pour 300 ml of warm milk from a liter and add it to a bowl of eggs, stir.

6. Measure out the correct amount of flour. If you don't have a scale, use this table for converting grams to glasses and spoons. Be sure to sift the flour and pour it into the dough. Stir with a whisk, you can work with a mixer for quick action, until the dough is smooth, without lumps.

7. Pour the remaining milk into the resulting thick dough and stir. In the finished form, the consistency of the pancake dough will be like liquid cream.

8. Let the dough stand for at least 15 minutes, or half an hour. During this time, the dough is resting, the gluten of the flour softens, all the ingredients "marry" each other, the dough turns out much better than freshly made. As a result, pancakes will turn over better, will be more elastic, and will not tear.

9. If there is a pancake pan, bake in it. If not, take what you have. It is best to use a non-stick frying pan, then it will not need to be oiled, there will be enough fat in the dough itself. If the pan is uncoated, you will need to grease the pan with vegetable oil or a piece of bacon before each pancake. Oil is not poured into the pan from the bottle, it will turn out too greasy. You can moisten a folded paper towel in oil and grease the surface, or use a cooking brush.

Heat the pan very much, heat it up. In any case, grease before the first pancake, wait a little more for the heat to go on and you can smell the oil.

10. Using a ladle, pour the dough into the center of the pan and let the dough flow in circular motions over the entire surface. You yourself control the thickness of the pancake at this stage.

11. When the edges of the pancake are browned, pry the edge off with a spatula and turn it over with your hands. The first side is fried for about 20 seconds, the second even less. Pancakes are fried over medium heat. If you fry on low heat, the pancakes will turn out tough, and it will take too much time to bake.

If at some stage the pancake does not stick well from the pan, grease it again with oil.

12. After baking each pancake, you can grease it with a piece of butter. You can skip this if you do not want to increase the calorie content of the dish.

Pancakes according to this recipe are super thin, in holes, tender. They can be served with sour cream, jam, condensed milk, or filled with sweet or savory filling. Yummy!

French sweet thin pancakes

These crepes will be sweeter than the previous version. They will be very thin and melt in your mouth. Such pancakes can no longer be served with salty filling, but with sweet sauce or jam - just right. This is a dessert option for tea. Pancakes will turn out fragrant and quite fatty, because butter is put into the dough itself instead of vegetable oil. This is such a delicious alternative to cookies.

Ingredients:

milk - 0.5 l
eggs - 2 pcs.
sugar - 3-4 tablespoons
salt - 1 pinch
vanilla sugar- 1 tsp
butter - 100 gr.
flour - 6 tablespoons with a slide
vegetable oil for frying

Preparation:

1. It is better that the products for the pancakes are at room temperature. Pour all the milk into a deep container, beat the eggs into it. Also add sugar, vanilla sugar, salt.

Be sure to put salt in sweet pancakes, as it enhances the effect of sugar and the taste will be richer.

2. Melt the butter in any way: either over low heat, or in the microwave, or in the oven. Let it cool down.

3. Put the sifted flour into the milk and beat the dough with a blender or mixer. If you do not beat by hand, then you do not need to make a thick dough first, and then gradually dilute it with milk. The blender will perfectly stir all the ingredients in 1-2 minutes without lumps, even if you put everything together in a bowl at once.

The amount of flour can be different for everyone. Therefore, it is better to first put not all the flour, but a little less. Look at the thickness of the dough. If the dough is too thin, add 1 tablespoon of flour and beat. Thus, you get the dough of the desired consistency and you do not have to correct and dilute it later.

4. Finally add the melted butter and beat with a blender as well.

5. To make the dough really perfect, strain it through a sieve into another container. In this case, there will definitely not be any, even small, lumps in it that will spoil thin pancakes.

6. Let the dough stand for 15 minutes, more. Any test should be allowed to rest.

7. Heat one or two pans. If you want the first pancake to turn out, then do not rush, wait for a good glow. For the first time, you need to grease the pan with a small amount of vegetable oil as a safety net. Then you no longer need to do this, the dough is already greasy, it will not stick.

8. Pour the pancake dough with a ladle. Hold the pan in your hand, pour the dough in the middle and distribute it evenly over the entire surface in a circular motion. Pour the dough so much that the pancake is thin. Bake over high heat (but not maximum).

9. When the top of the pancake is dry, it can be turned over. According to this recipe, pancakes are smooth, without holes. It is most convenient to turn it over with your hands, but you can also use a silicone spatula.

10. Bake the other side for a few seconds and place on a plate. Enjoy sweet, vanilla pancakes. Enjoy your tea!

Thin pancakes that will definitely turn out (with water)

The dough, mixed only with milk, turns out to be very tender. You need to learn how to turn such pancakes and do it better with your hands. If in doubt about your skill, make pancakes using this recipe. Here milk is diluted with water, which increases the elasticity, the pancakes do not break, they easily turn over.

Ingredients:

milk - 250 ml
eggs - 3 pcs.
water - 500 ml (maybe less)
sugar - 2 tablespoons
salt - 1 tsp no top
flour good quality- 2 tbsp.
vegetable oil - 2 tablespoons
soda or baking powder - 0.5 tsp. (optional, for holes)

Preparation:

1. Drive eggs into a bowl, add salt, sugar and baking soda if desired. Stir with a whisk or mixer until smooth to dissolve the sugar.

2. Add the sifted flour and mix thoroughly to form a smooth, thick mass.

3. Pour in milk and stir.

4. It remains to dilute the dough with water to the desired consistency. Add water in a thin stream and stir. You may need less water, depending on the size of the eggs and the quality of the flour. The finished dough should be fairly liquid, but not quite as good as milk. Like heavy cream.

5. Lastly, pour the vegetable oil into the dough.

6. Let the dough stand for a while to improve its properties.

7. Heat a frying pan, brush it with vegetable oil, pour the dough with a ladle in the middle and distribute it over the entire bottom. Fry each pancake on both sides until golden brown. Such pancakes can be easily turned over with a spatula.

8. After frying each pancake, immediately while it is hot, brush it with a little butter. These are delicious and thin pancakes that are easy to cook even for a novice housewife.

Openwork pancakes with milk and kefir - super thin

If you add to the pancake dough with milk dairy products, the pancakes will be softer and thinner. If you want openwork pancakes that will shine through, there will be holes in them, then use this recipe. For the holes, the baking powder is taken here. The proportions of the products are also important so that the dough is the right consistency.

Ingredients:

milk - 1, 5 tbsp. (faceted, 250 ml each), that is, 375 ml
kefir - 0.5 tbsp., that is, 125 ml
flour - 1 tbsp.
eggs - 2 pcs.
sugar - 2 tablespoons
salt - 0.5 tsp
baking powder - 1 tsp
vegetable oil - 2 tablespoons (in the dough) + for greasing the pan
butter for greasing pancakes - optional
vanilla sugar - 1 tsp (optional)

If you want to make more pancakes, per 1 liter of liquid, then increase all the ingredients proportionally. That is, from 1 liter of milk liquid, you will need to take 750 ml (3 tbsp.), And kefir - 250 ml (1 tbsp.). Flour - 2 tbsp., Eggs - 4 pcs., Sugar - 4 tbsp., Salt - 1 tsp., Baking powder - 2 tbsp., Vegetable oil - 4 tbsp.

Preparation:

1. Faster and easier dough do with a mixer, then it will take at least time to mix. If there is no mixer or blender, or you don't want to make noise, then work with a regular whisk. First, beat 2 eggs into a deep bowl or saucepan. Add sugar, salt and vanilla sugar (if you like) to these. Stir these foods to dissolve the sugar.

2. Pour in half a glass of kefir and stir.

3. Sift the flour and baking powder into a thick dough. If you want delicious pancakes - do not be lazy to sift the flour and thus saturate it with additional oxygen. Stir everything again with a whisk or mixer until smooth so that there are no lumps.

4. Pour in milk and stir the dough. It will turn out to be quite liquid. Pour the vegetable oil into the dough last.

5. You can bake these pancakes right away, no need to insist on the dough. To prevent the first pancake from turning out lumpy, be sure to preheat the pan well. She should be giving off a fever. So thin and tender pancakes it is better to do it in a frying pan, small in diameter (up to 22 cm). If the pan is larger, it will be difficult enough to turn the pancake over so that it does not break. Therefore, if the pancakes break, add 2-3 tablespoons to the dough. flour. Thus, they will be denser.

Before baking, brush the bottom of the pan with vegetable oil. Pour all the dough you need for one pancake in the center at once, and quickly distribute it all over the bottom in a circular motion. Make the fire medium.

6. Remove the pancake when the edges are browned. First, pry the edges with a spatula, then gently flip over. This can be done with your hands, so the pancakes are more likely to not tear.

7. If you want delicate pancakes, grease the pan with oil before each pancake. There should not be a lot of oil, so do not pour it, but lubricate it with a brush or napkin.

8. It is customary to grease the finished pancakes with butter to give them softness, creamy taste and moisture. It is convenient to lubricate with melted butter using a brush.

9. Serve openwork pancakes with sour cream, condensed milk, jam, chocolate or curd paste... It is very tasty and tender. It will be difficult to break away.

Pancakes with milk and starch - very thin

it old recipe pancakes with starch. It is believed that flour mixed with starch has best properties in baked goods. Pancakes with such a dough will be more elastic, it will be easy to turn them over. Therefore, if your pancakes are always torn, try this recipe, everything will definitely work out.

Ingredients:

milk - 0.5 l
eggs - 3 pcs.
starch - 3/4 tbsp.
flour - 3/4 tbsp.
salt - 0.5 tsp
sugar - 1 tablespoon
vegetable oil - 30 ml

Preparation:

1. Whisk the eggs into a bowl and beat a little with a mixer or whisk. Add salt, sugar, milk to the eggs and mix well.

2. Now it's time to put in the starch and mix thoroughly. Put flour next. Stir the dough until no lumps remain. Do this very quickly with a blender or mixer.

3. The finished dough turns out to be quite liquid. Let it sit at room temperature for 30 minutes. Pour vegetable oil into the dough before baking.

4. Heat the pan until hot, grease with any fat. Pour in the dough and fry on both sides until golden brown. The pancake can be easily turned over with a spatula.

Stir the dough before each pancake as the starch and flour settle to the bottom.

The finished pancakes are thin and crispy. Any filling can be wrapped in them. Recommend!

Custard pancakes with milk without eggs

If for some reason you do not eat eggs, pancakes can be made without them. Of course, eggs give the dough its density. It will be too subtle without them. But you can make custard pancakes, which will turn out to be thin, and tasty, and tender, and will not break. They include corn starch which will give the dough more elasticity.

Ingredients:

milk - 1 l
flour - 0.5 kg
oil - 100 gr.
salt - 1 tsp
sugar - 3 tablespoons
soda - 2/3 tsp
corn starch - 2 tsp

Preparation:

1. Pour half a liter of milk into a deep container. Sift all the flour (half a kilogram) to it, add sugar, salt, starch, soda.

2. Stir everything until smooth without lumps. This will make a thick dough.

3. Pour 0.5 liters of milk into a saucepan, put a piece of butter weighing 100 grams into it. Bring the milk and butter to a boil, which will melt during this time.

4. Pour hot milk into the thick dough and stir well together.

5. Now heat a skillet over high heat, preferably with a non-stick coating. It is important at this point that the pan is smoking. Pour in batter for the first pancake and reduce heat to medium. Since the dough contains a lot of butter, you can fry in a dry frying pan.

Pancakes are perforated, thin and tender, crunchy around the edges. My kids love crunchy edge in pancakes most of all)

Chocolate pancakes with milk - original dessert

Pancakes, like other desserts, can be made chocolatey. To do this, simply add cocoa to the dough, replacing flour with it. Use baking powder or baking soda as desired. As you already understood from the previous recipes, soda is needed for the holes. If you plan to stuff pancakes with cottage cheese or other sweet filling, it is better to make them smooth so that the filling does not look out.

Chocolate pancakes are a dessert option for tea or coffee. They can be eaten just like that, and dipped in condensed milk or jam.

Ingredients:

premium flour - 8 tbsp.
cocoa powder (sugar free) - 2 tablespoons
sugar - 4 tablespoons
eggs - 5 pcs.
salt - a pinch
vanilla sugar or vanillin - 1 sachet
milk - 450 ml
vegetable oil - 50 ml

Preparation:

1. Use for fast food dough with a hand blender, mixer or food processor. Pour all the ingredients into the bowl at once: flour and cocoa (heaped spoons), as well as sugar, salt, vanillin. Beat eggs there, pour milk and vegetable oil.

2. Whisk all the ingredients well until smooth, batter... This will take 2 minutes.

3. Transfer ready dough into a convenient container with which you will scoop it up. Can be poured through a sieve to make sure there are no lumps.

4. Pancakes are fried as usual. I have already described in the previous recipes the basic rules of preparation: a well-heated frying pan, grease with oil before the first pancake, then bake in a dry frying pan, pour the dough into the middle of the bottom and scroll it around the edges. Pour the amount of dough as much as you want the pancake to be.

5. Stuff pancakes with sweet filling or eat them like this. They are aromatic and chocolatey. Sweet tooth won't resist!

Custard pancakes in milk with water and eggs

This is a simple recipe for making pancakes thin. They taste like classic pancakes, but here half of the milk is replaced with boiling water. The advantage of these pancakes is that they turn over more easily, because the water makes them more elastic. If the pancakes are only on milk, they turn out to be very tender and can break.

Ingredients:

milk - 1 tbsp.
hot water - 1 tbsp.
flour - 1 tbsp.
sugar - 2 tablespoons
eggs - 2 pcs.
salt - a pinch
soda - 1/2 tsp + vinegar for extinguishing
vegetable oil - 3 tablespoons

Preparation:

1. Beat eggs into a bowl, add sugar and salt to them. Beat with a whisk or mixer until the sugar dissolves.

2. Pour in milk (preferably at room temperature) and stir.

3. Add the sifted flour into the dough in portions and stir until smooth.

4. The resulting dough must be boiled with boiling water. Pour water in a thin stream and stir.

5. Last but not least, add soda, slaked with vinegar or lemon juice... And vegetable oil. Everything is mixed again.

6. Fry the pancakes in a well-heated skillet. Grease the bottom with oil before the first pancake. There is no need to do this further.

Bake all pancakes this way. They will be even more delicious if you grease each pancake immediately after baking with a lump of butter. You can wrap any filling if you wish.

Old-fashioned quick yeast pancakes

it old recipe, pancakes are tasty, thin, delicate. When baking, the dough breathes directly, there are a lot of bubbles and holes. The method of kneading the dough is quick, you do not need to make a separate dough. Sour cream in the dough makes pancakes soft and especially tasty, they melt in your mouth.

Ingredients:

milk - 500 ml
dry yeast - 1 tsp
sour cream - 50 ml
flour - 250 gr.
salt - 1/2 tsp
sugar - 2 tablespoons
eggs - 1 pc.

Preparation:

1. Sift flour into a convenient bowl. Add yeast to it and stir.

2. Heat the milk until warm. Yeast should always be mixed with a warm liquid, with a temperature of about 35-40 degrees. To check if the milk has warmed up enough, place a drop on your wrist. Do not overheat, otherwise the yeast will die in hot. Pour the milk in a thin stream into the flour and stir immediately with a whisk to avoid clumping.

3. Add egg, salt, sugar and sour cream to a homogeneous dough. Stir again until smooth.

4. Cover the bowl and let the dough stand for 1 hour.

Cover with a clean towel, not plastic, because the dough will "breathe". To speed up the fermentation process, place the dough in an oven preheated to 40 degrees for just 20 minutes.

5. When the dough is standing, it will become fluffier. It is not necessary to precipitate and stir it, as is done with a regular pancake dough.

6. Heat the pan very well, brush with oil and pour in the dough. Pour in a ladle, scooping up the dough from the bottom, without stirring or stirring. As you can see in the photo, the dough is bubbling in the pan, and holes are formed.

7. Bake pancakes on both sides until golden brown. Brush each pancake with melted butter while still hot.

Pancakes - American Curvy Pancakes

How to cook thin pancakes in milk - I have already written several recipes in detail above. But now fluffy pancakes are very popular, soft and sweet - pancakes. Traditionally, pancakes are served with maple syrup, but in our area, serving with honey is more popular and customary. Pancakes are a cross between pancakes and pancakes. Their distinctive feature is that they are cooked exclusively in a dry frying pan, fat is added to the dough. Take a pan with a non-stick coating, otherwise there is a high risk of sticking to the bottom.

Pancakes can be done in several ways too. The first and simpler method is with a baking powder. The second way is without baking powder and soda. In this case, in order for the pancakes to turn out fluffy, you need to beat well egg whites like a biscuit. I will write a simpler and faster version that anyone can cook.

Ingredients:

warm milk - 300 ml
flour - 280 gr.
sugar - 3 tablespoons
eggs at room temperature - 2 pcs.
vegetable oil - 3 tablespoons
baking powder - 1 tsp
salt - a pinch
vanillin - 1 gr.

Preparation:

1. For pancakes to be really fluffy, food should not be cold. Remove the eggs from the refrigerator at least 1 hour in advance. Vegetable oil needs refined, otherwise in ready-made baked goods there will be a foreign smell.

2. Beat eggs into a bowl, add a pinch of salt and sugar to them. Beat everything together with a mixer until the sugar dissolves. The egg mass will increase in volume. Beat for 5 minutes.

3. In the beaten eggs, add milk, which should be warm, about 30 degrees. Therefore, heat it up slightly. Also pour in vegetable oil and stir quickly, you can do this with a mixer, you can use a whisk.

4. Sift flour into the dough. As you already know, sifting the flour is imperative in order for the baked goods to be more fluffy. Add vanillin and baking powder to the flour. Pancakes will not rise without baking powder, it is imperative to use it.

5. Use a mixer to mix flour and dough to get a homogeneous mass without lumps.

6. In the finished version, the dough will be much thicker than in the classic thin pancakes... It will drain from the scapula in large, heavy drops.

7. Heat the non-stick pan well. The size of the pancake can be different, if desired. Pour a couple tablespoons of dough into the middle of the skillet and gently flatten into a circle. The pan must be dry and do not need to be oiled!

8. Grill the pancakes over medium heat. Bubbles will begin to appear on top.

9. When the first side is browned, use a spatula to turn the pancake over.

10. Bake all pancakes this way. Serve them with honey, condensed milk, any sweet syrup or jam. It's tasty and enough quick breakfast... To taste such fluffy pancakes look like a biscuit. Prepare and delight your loved ones with a new pancake format. Inside, they bake well, they turn out to be soft.

Here is a selection of pancakes that are sure to be tasty, aromatic, hearty, soft, and some with holes. Write what pancakes you liked the most, what is your favorite recipe. I wish everyone delicious pancakes!

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Good day to all! Today, together with you, we will cook pancakes in milk - thin, with holes, with a crispy border. It's simple, fast and very, very tasty.

Cooking pancakes for Shrovetide. Each housewife has her own recipe for pancakes. If we want thin pancakes, then they are prepared without yeast. Yeast dough is perfect for spring rolls and we will definitely consider it in our recipes.

In fact, there are a lot of recipes for making pancakes, and we will focus on the most delicious and simple recipes. Maybe you prefer, then I advise you to look into this section or pancakes on kefir.

Menu:

How to make thin pancakes with holes in milk

It is a pleasure to cook such thin pancakes with holes. The most important thing is that they turn over well and do not stick to the pan.

Ingredients:

milk 3 cups
flour - 1.5 cups
egg -3 pcs
sugar - 1 tbsp. l
salt - 0.5 tsp
vegetable oil (for frying) - 3 tbsp. l

Preparation:

1. Break 3 eggs into a deep bowl, add granulated sugar and salt. Beat the mixture with a whisk.

2. Add half of the recipe's milk to the egg mass and stir well.

3. Add flour to the egg and milk mixture. Sift the flour first.

4. Stir the mixture well with a whisk to avoid lumps.

5. Add the other half of the remaining milk and vegetable oil. Whisk the mixture well again.

The mass for baking pancakes should be liquid, not thick in consistency like 20% cream.

6. We begin to fry pancakes. Preheat the skillet well. Lubricate the surface with vegetable oil using a silicone brush.

Pour the dough into the center of the pan.

7. To distribute the dough over the entire surface of the pan, rotate the pan by turning the knob.

8. Fry the pancakes on both sides until browned

9. Pancakes can be served hot or cold according to your taste.

Bon Appetit!

The classic recipe for pancakes with milk

Ingredients:

Flour - 1.5 tbsp
Eggs - 2 pieces
Milk - 1 tbsp
Water - 1 tbsp
Sugar - 1 tablespoon
Salt - 0.5 tsp
Vegetable oil - 50 ml

Preparation:

In a deep bowl, beat the egg yolks with a whisk, sugar and salt.
Pour milk and water into the egg mixture in a thin stream.
Add vegetable oil and stir.
Add flour to the milk-egg mixture in small portions, stirring constantly so that there are no lumps.
Beat the egg whites, add to the dough and mix.
Our dough is ready for baking pancakes. The dough should not be thick, in appearance it should be like cream.
We heat the pan well, grease its surface with vegetable oil.
Pour the dough into the center of the pan, twist it so that the dough spreads in an even, thin layer over the entire surface of the pan.
Fry the pancakes for 1 minute on both sides.
Our pancake is ready. Fast and tasty.
You can serve such pancakes with aromatic hot tea, with different kinds fillings: with condensed milk, honey, jam or sour cream according to your taste.

Bon Appetit!

A simple recipe for delicious pancakes with milk

If you want to learn how to cook delicious pancakes, please be patient and start cooking with us with a simple recipe.

Ingredients:

Flour premium - 2 cups
Eggs - 3 pieces
Milk (can be a little sour) - 0.5 liters
Sugar -1 tbsp
Salt 0.5 tsp
Vegetable oil - 2-3 tbsp. l

Preparation:

1. Break 3 eggs into a deep bowl, add salt and sugar and mix well until smooth.

2. Gradually add 1 tablespoon of flour to the eggs and stir immediately. You should have a thick, homogeneous mass.

It is advisable to sift the flour for pancakes with milk, then they will be tender and without lumps.

3. Milk should be slightly warmed up and poured into a homogeneous mass in a small stream, not forgetting to stir constantly and well so that no lumps form.

4. Be sure to add 1 tablespoon of vegetable oil to the resulting mixture. Our pancake mix is ready.

5. We begin to fry pancakes. Preheat the pan, then grease its surface with oil and pour the dough into the pan with a ladle. Fry pancakes on both sides until golden brown.

6. Serve with hot tea and jam.

Video recipe for making openwork pancakes

The video shows a recipe for beautiful openwork designer pancakes.

Thin pancakes for 1 liter of milk with soda

milk - 1 liter
flour - 270 gr
eggs - 2 pcs.
sugar - 2 tbsp. spoons
flour - 270 gr
vegetable oil - 3-4 tbsp. l
salt - on the tip of a teaspoon
soda - half a teaspoon
butter (optional) - grease the pancakes

Preparation:

1.Pour 1 liter of milk into a saucepan and heat until warm. In cold milk, this recipe will cause the pancakes to stick to the pan, while hot eggs can brew.

2. Break 2 eggs into a deep bowl.

3. Add sugar, salt and soda to the eggs according to the ready-made recipe.

Adding baking soda will give the pancakes nice holes.

4. Mix eggs with spices.

5. Add 3-4 tablespoons of vegetable oil and mix everything well.

6. Pour 300 ml of warm milk into a bowl in a thin stream and mix.

7. Then add flour in small portions and mix well until smooth without lumps.

8. Pour the rest of the warm milk into the resulting homogeneous mass and mix.

The finished pancake dough should not be as thick as cream.

9. For the dough to be homogeneous, as well as to spread well in the pan and not to break, for this reason we leave it to rest for 30 minutes at room temperature.

After 30 minutes, stir the dough well again and you can begin to fry the pancakes.

10. Preheat the pan over high heat, grease with vegetable oil.

11. Pour the dough into the center of the pan and use a rotating motion to distribute the dough over the entire surface of the pan.

12. We see that the edge of the pancake is browned, holes have appeared.

13. Turn the pancake over to the other side, prying it slightly with a knife or spatula. We are waiting for the other side to brown.

14. Remove the finished pancake from the pan and put it on a plate. If desired, you can brush it with butter while it is hot.

Be sure to taste the first pancake.

15. Grease the pan from time to time.

16. We made such beautiful pancakes with holes thanks to soda.

17. Our pancakes with milk are delicious and thin ready.

Bon Appetit!

Yeast Pancake Recipe

Let's get to know each other and bake real Russians yeast pancakes... Pancakes turn out to be high, plump, in a hole. A real sun - ruddy, round and very tasty.

For these pancakes, we will need time to put in the dough and stir several times. What a carnival without real yeast pancakes. We will definitely bake them.

Ingredients:

flour -400 gr
milk - 650 ml
eggs -2 pcs
butter - 50-100 gr
salt - 0.5 tsp
sugar - 1 tablespoon with a slide
fresh yeast - 20 gr

Preparation:

1. Prepare the dough. For the dough, take half of all the milk required for the norm. Dough can be brewed both in water and in a mixture of milk and water.

The milk should be warm, but not hot.

2. Put the yeast in the milk, but do not stir it right away, leave it for 5-7 minutes so that the yeast is saturated with moisture, and then stir gently. The yeast should be completely dissolved.

3. Add a pinch of sugar to activate the fermentation process.

4, Then gradually stir in the flour until the consistency is not a thick dough. Approximately to the consistency of sour cream or not thick porridge. Stir well, if lumps remain in the flour mixture, it's okay, since at the dough stage this is quite acceptable.

5. Stir well, if lumps remain in the flour mixture, it's okay, since at the dough stage this is quite acceptable.

6. Sprinkle a little flour on the dough.

7. Cover the dough with foil and leave it warm for 1 - 1.5 hours. During this time, the dough should come up and double in volume. Dough must be fermented until the moment when it begins to fall off.

8. Stir the dough that has come up. The dough turns out to be airy, porous.

9. Dissolve salt and sugar in the milk remaining according to the recipe.

10. Eggs are divided into whites and yolks. We put the yolks in the dough, and put the proteins aside for now, we add them to the dough as the last thing before baking the pancakes.

11. Pour in the melted butter and stir everything well.

Their thickness will depend on the density of the dough.

If you want the dough to be thinner and easier to spread, add water or milk to the dough. And if you want the pancakes to be plump, you can add flour, or you can leave it as it is, just add more dough to the pan.

13. Cover the dough and leave it for 1 - 1.5 hours until it doubles in volume.

14. Stir the dough that has come up so that the dough settles, cover it and leave it to rise again.

The second time, the dough will come up much faster. The second ascent takes 30-40 minutes.

15. Stir the matched dough well, set it up, knead it.

16. Whisk the whites until stable. Add and gently mix into the dough. After that, leave the dough on the table for another 15-20 minutes.

17. We begin to bake pancakes. I will fry them in a regular dry non-stick skillet.

I will grease the frying pan just before baking the first pancake.

If you have a non-stick skillet, you will need to grease it before each pancake.

18. Pancakes should be baked on moderate heat so that they have time to fry.

19. Bake as usual, pour the dough into the center of the pan, then spread over the entire surface by turning the knob slightly.

The leavened pancake dough spreads slowly.

20. First fry on one side, then turn over to the other.

Put the finished pancakes on a plate and grease with butter. Sprinkle sugar on top of the pancake if you wish.