How to make thin pancakes. Thin pancakes with milk holes

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 with 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 you can eat 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 and 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 not going to bake thin pancakes with holes, but lush 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 the bag in the process vanilla sugar or a teaspoon of vanilla extract 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. These are very tasty 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 with mineral water practically does not differ from the classic recipe for pancakes with 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 they have become incredibly popular. lace pancakes, which, like an openwork napkin, 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.

Cooking recipes delicious pancakes

Today we share simple recipe making delicious pancakes with milk. Such pancakes turn out to be very tender and at the same time practically dietary!

30 minutes

170 kcal

5/5 (1)

you can start baking them immediately after preparing the dough, while pancakes with yeast should be infused before baking;
they turn out to be thin, delicate, and prepared by the sponge method - loose, porous;
lower in calories than other types of pancakes;
such pancakes are often used not as the main and independent dish, but served as a dessert with all kinds of fillings;
they have a sweetish taste, while other recipes tend to give a slightly sour taste.

Recipe for making dough for thin pancakes in milk

To test pancakes in milk, you will need:

Dough preparation process:

Break all the eggs in a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, in order not to allow lumps to form. Gently pour warm milk into the resulting mass and mix thoroughly.
It is important to prepare the dough in this particular sequence, this is the only way it will turn out to be correct and not lumpy!
You can use a blender for better mixing. Ultimately, the dough should get the consistency of a thin sour cream.
Next step- adding vegetable oil to the existing mass (if desired, it can be replaced with ordinary sunflower or olive oil, the main thing is that it has no smell or it is barely perceptible - otherwise the oil can interrupt the delicate aroma of pancakes).
To get thin pancakes in milk with holes, you can add 1-2 tablespoons to the dough, among other things. pure water... Also, some housewives use vanilla or cinnamon for more piquancy. Fans of thin pancakes will like the dish, the recipe for which can be found.

Interesting ways to make pancakes with milk

There is another way to make such pancakes, it is different even more ease and less time consuming.

In a large bowl, mix 2 tbsp. wheat flour, eggs - 3 pcs., sugar to taste - you can add from 1 to 3 tablespoons. - depending on whether you want a sweeter or neutral taste, 1 tsp. baking powder, 1 tbsp. milk and half a tsp. salt.
Mix all this thoroughly and beat with a blender or mixer, then add another 2 tbsp. milk, pouring it in carefully, in a thin stream and constantly stirring the existing mass. At the very end, you need to add another 3 tablespoons. vegetable or butter and mix again.
The result should be a dough that resembles in its consistency kefir... You need to bake such pancakes in a thin frying pan, constantly lubricating its bottom with vegetable oil.
For easier baking, the dough can be poured into a plastic bottle using the groove and the pancakes can be poured directly from it into the pan - this will further save cooking time.

You can use any fillings for these pancakes, everyone can choose to their taste:

sweet (custard, cream, curd mass, condensed milk, jam, etc.);
salted (cheese, caviar, rice with eggs, mushrooms, vegetables in any form, meat products, fish);
watering (jam, sour cream, chocolate, caramel, whipped cream).

Pancake baking rules

Best for baking thin pancakes in milk long handle cast iron skillet, or special pans made specifically for pancakes.

Before starting cooking, you need to put the pan on medium heat and heat it as much as possible, then grease it with vegetable oil, and only after that you can pour the dough into the pan. Pour it up ladle in the center, after which you need to tilt the pan so that the future pancake evenly spreads in a thin layer and takes the shape of a circle. The amount of dough for determining one pancake depends entirely on the size of the dishes in which they are cooked - the pancakes should not turn out to be too thick or uneven.
Pour the dough and turn the pancakes very quickly, because they are baked no more 30-60 seconds on each side, and sometimes much less. It is recommended to turn over and remove the pancakes with a wooden or steel spatula at the moment when the dough begins to be covered with a golden crust, and its edges begin to brown.

Pancakes with milk are prepared very easily and quickly, and they can be served not only on a regular day, but also on holidays - guests will definitely be satisfied.

In contact with

I don't know a person who doesn't like pancakes. Of course, everyone has different preferences. Some love thin openwork pancakes, others prefer lush pancakes, and still others simply adore vegetable pancakes - potato pancakes, zucchini or zucchini pancakes. Or perhaps you love all of these options.

The topic of pancakes is very extensive, there is a place for our imagination to roam. And there are so many recipes that sometimes you don't know which one to choose. From my own experience, I can say - in order to find your perfect recipe, you need to experiment with the amount and composition of the ingredients for quite some time. And it turns out interestingly that we all have our favorite recipes for the same dish.

If you have not yet decided what kind of pancakes you will cook today, then I propose to refer to past issues and get acquainted with the recipes, and.

Today we will cook thin pancakes in milk. Please note that we will not cook them only from wheat flour.

Thin pancakes with milk - a proven simple recipe

Why do we love exactly thin pancakes? Everything is very simple - they are especially tender and tasty, such pancakes can be folded in an envelope or wrapped in a filling. It is important that the pancakes do not tear when frying, they are elastic. I share my time-tested recipe with you. I describe the preparation in great detail, so that it becomes clear to beginners that baking pancakes is quite simple.

We need:

milk - 600 ml
flour - 300 gr.
eggs - 2 pcs.
sugar - 2 tbsp. l.
salt - 1 tsp
soda - 1/2 tsp.
vegetable oil - 3 tbsp. l.

Drive 2 eggs into a deep bowl, add sugar, salt and soda and stir well, you do not need to whip.

2. For pancake dough It is advisable to warm the milk a little, just try not to overheat, otherwise the eggs will curl. Pour half of the entire portion of milk into the egg mixture and stir so that there are no lumps.

3. Pour in flour, while also taking about half of the entire portion. Stir with a whisk until smooth.

4. Pour in the remaining milk and pour out all the flour, stir again until the lumps disappear. When we add flour and milk gradually, the dough becomes more homogeneous.

The dough for thin pancakes should be liquid in consistency, like heavy cream. The thicker the dough, the thicker the pancakes will be.

5. Add vegetable oil to the dough, about 3-4 tablespoons.

With butter, the pancakes will be more elastic and will not stick to the pan.

6. Be sure to let the dough stand for 20-30 minutes. During this time, gluten forms in the dough, which makes the pancakes elastic.

7. Heat the pan well, pour in some vegetable oil. Pour the pancake dough into the center of the pan and tilt it in different directions to make the dough spread over the entire pan in a thin layer.

8. Fry over medium heat so that the pancakes do not burn. One side is cooked through in about 1 minute. Here you can no longer be distracted, the process will go quickly. Turn the pancake over, and put the baked ones on a flat plate.

I smear every pancake ghee, it turns out unusually tasty!

It is very good to wrap any filling in such pancakes or eat with sour cream, jam or honey.

Custard pancakes with milk and boiling water - a step by step recipe

Choux pastry for pancakes is called because we pour boiling water into it. Boiling water kind of brews flour, the dough turns out to be very elastic, and such pancakes are tender and at the same time "reliable", do not break. And if you like pancakes with holes, then choux pastry will be very useful.

We need:

milk - 1 glass
flour - 1 glass
eggs - 2 pcs.
water - 1/2 cup
sugar - 1 tbsp. l.
salt - 1/2 tsp.
baking powder - 1 tbsp. l.
vegetable oil - 5 tbsp. l.

First, drive eggs into a bowl, add salt and sugar. Stir with a whisk.

2. Pour in milk and stir again.

3. Baking powder can be added directly to the flour. Flour, sift through a strainer and gradually pour into the egg-milk mixture. Until a homogeneous mass, you do not need to stir, since we will still add water.

4. Pour half a glass of boiling water into the dough and stir until smooth.

5. Add 5 tablespoons of vegetable oil.

6. Leave the dough to gain strength for 5-10 minutes.

7. Bake in a well-heated frying pan on both sides.

Grandma's recipe for delicious pancakes

Our grandmothers knew how to bake delicious pies and pancakes. It's great that these recipes are passed down from generation to generation.

Cooking thin yeast pancakes

I used to be sure that it was impossible to cook thin pancakes with yeast. But when I first tried it from a friend, I borrowed the recipe. In addition to being extraordinarily tasty, their advantage is that they are very elastic and never tear.

We need:

milk - 500 ml
flour - 250 gr.
eggs - 1 pc.
sour cream - 50 ml.
dry yeast - 1 tsp
sugar - 2 tbsp. l.
salt - 1/2 tsp.
vegetable oil - 3 tbsp. l

To prepare yeast dough, remove all products from the refrigerator in advance, and heat the milk a little

Be sure to sift the flour and add dry yeast to it and mix

2. Pour warm milk in a thin stream, stir well until the lumps disappear. You will see the dough begin to bubble immediately.

Milk should be heated no more than 40 degrees

3. Drive in an egg, add salt and sugar. Mix again, cover the dishes with a towel and leave the dough in a warm place for about 1 hour to come up.

4. Bake in a preheated pan. Grease the pan with vegetable oil. Pancakes turn out to be very appetizing, tasty and with beautiful holes.

Cheese pancakes with herbs

The original recipe, which I saw in a magazine and immediately prepared, won me over with its uniqueness and awesome taste. Pancake dough is prepared with cheese. Let's try?

We need:

milk - 400 ml
flour - 170 gr.
hard cheese - 200 gr.
eggs - 3 pcs.
garlic - 1 clove
baking powder - 1 tsp.
dill or parsley to taste
sugar - 1 tsp
salt - 1/2 tsp
vegetable oil - 2 tbsp. l.

Milk should be at room temperature or slightly warmed. Pour it into a deep bowl and drive eggs into the milk, stir everything well.

Pour in vegetable oil, add salt, sugar and baking powder. Mix again.

Sift the flour through a sieve and add to the dough. Stir all the time with a whisk until smooth. The dough should stand for 10-15 minutes.

Rub the cheese on a medium grater and add it to the dough. Add garlic passed through a press (optional).

Finely chop the dill and add it to the dough. Stir everything and our dough is ready.

We bake in a well-heated frying pan. Thin and hearty pancakes are obtained.

Serve pancakes with sour cream or melted butter.

Quick and tasty pancakes

In this video, see how to make thin pancakes in milk for classic recipe... Nothing complicated, quickly and simply indulge your family with a delicious treat.

Thin delicious buckwheat pancakes

Want to diversify your menu? - Make pancakes using a mixture of wheat and buckwheat flour. Maybe the color of the pancakes will be a little darker, but we know how useful buckwheat is for the body.

We need:

milk - 500 ml
wheat flour - 100 gr.
buckwheat flour - 70 gr.
eggs - 3 pcs.
sugar - 1 tbsp. l.
salt - 1/2 tsp.
butter - 80 gr.
vegetable oil - 2 tbsp. l.

If you want to make thin pancakes from buckwheat flour, be sure to add wheat flour, thanks to which the dough is contained, it gets gluten and then the pancakes will not fall apart when frying.

We mix wheat and buckwheat flour, add salt.

2. Drive eggs into a separate bowl, add sugar and stir with a whisk.

3. Melt the butter and pour it into the eggs in a thin stream, stirring continuously.

4. Add milk, again stirring continuously.

5. Now add a mixture of buckwheat and wheat flour and stir until the lumps disappear completely. The dough should turn out to be quite liquid, similar in consistency to heavy cream.

The buckwheat flour dough must be allowed to stand for several hours, or even better, leave it in the refrigerator overnight.

6. About an hour before baking, remove the dough from the refrigerator and stir well again, it will become thicker.

7. Bake in a well-heated frying pan, greasing it with vegetable oil.

It remains to surprise your loved ones with delicious and hearty pancakes.

Pancakes with holes in milk and mineral water without eggs

Pancakes with milk and mineral water are very tender, thin and, as you like, with holes.

We need:

- - milk - 100 ml
  - wheat flour - 180 gr.
  - carbonated mineral water - 150 ml.
  - sugar - 1 tsp
  - salt - 1 tsp
  - baking powder - 1/2 tsp.
  - dry yeast - 1/2 tsp
  - vegetable oil - 2 tbsp. l.
Since we are preparing yeast dough, all foods should be at room temperature, and even better warm.

1. We heat the milk and dissolve the yeast in it, add sugar and leave the dough for 10 minutes in the warmth to stand. She must rise.
Pour mineral water into the dough. The water should be at room temperature.
Add sifted flour, salt and baking powder there. Mix all the ingredients well and leave in a warm place for about 20 minutes.
During this time, the dough should "come up", rise. It remains to bake pancakes in a preheated pan, periodically smearing it with vegetable oil.

Video on how to cook openwork pancakes with a bottle

Crepe Suzette pancakes with orange sauce

Exquisite french dessert from ordinary pancakes with milk. The secret of their popularity lies in the citrus notes of the dough, delicious caramel orange sauce and the original serving of the dish. Such pancakes may well surprise guests for a holiday.

We need:

milk - 260 ml
flour - 110 gr.
eggs - 2 pcs.
butter - 50 gr.
sugar - 2 tbsp. l.
salt - 1/2 tsp.
orange peel - 4 tbsp l.
orange juice - 2 tbsp l.

For the sauce:

orange juice - 150 ml
orange peel - 4 tbsp l.
sugar - 2 tbsp. l.
butter - 50 gr.
orange liqueur - 50 ml
brandy, rum, cognac or whiskey - 100 ml

Beat eggs with sugar and a pinch of salt. It is convenient to do this using a mixer.

2. Melt the butter, pour it into the egg mixture, pour half of the milk into it and add flour little by little. At the same time, stir continuously. When the dough thickens, pour in the remaining milk.

3. Rub the orange zest on a grater. Do not forget to rinse the orange before this. warm water... Knead the zest into the dough and pour in 2 tablespoons of freshly squeezed orange juice... The dough should resemble cream in consistency.

4. We bake pancakes on hot skillet on both sides.

5. Now it's the turn to cook delicious orange sauce... Pour 2 tablespoons of sugar into a dry frying pan and add butter as soon as it starts to melt and change color.

Prepare the orange sauce with continuous stirring

6. Add to the sauce orange peel and juice. The sauce should turn out to be a beautiful amber color, thickish.

7. Put the pancakes in a pan to the sauce and heat on both sides. Pour orange liqueur into the pan and heat until thickened. In this case, the pancakes can be turned over again so that they are thoroughly soaked.

If you don't have orange liqueur, it doesn't matter, replace it with any other

8. You can already serve this delicious dessert. But if you want to surprise your guests, then we will serve our pancakes "with a twinkle". Pour brandy, cognac, whiskey or rum over the pancakes in a frying pan and set on fire.

Setting fire to alcohol is called flaming. The dish is poured with brandy, rum, whiskey or cognac and set on fire. In this case, some of the alcohol evaporates, and the dish gets a rich original flavor. In the dark, such a presentation looks enchanting.

We serve this delicious dessert with orange slices and a scoop of ice cream.

Bon Appetit!

As you can see, recipes for such simple dish like pancakes, a lot. Experiment, diversify your menu and then your loved ones will say: "There is happiness!"

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

The best way to bake pancakes is in old cast iron pans. To prevent pancakes from burning, you can pre-ignite the salt in a frying pan. To do this, pour salt into the bottom of the pan with an even layer, heat it over high heat. Add salt and wipe the pan with a dry cotton cloth (you cannot wash the pan after it has been ignited!). Another secret, you need to grease the pan with half raw potatoes with vegetable oil (photo and detailed description in the article)

Ingredients:

Milk- 0.5 liters

Eggs chicken - 3 pieces

Butter vegetable - 100 grams per dough, 20 grams of frying.

Sugar- 1 tablespoon

Flour- 1 glass (250 grams).

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

How to make pancakes with milk

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

2 ... We drive in 3 chicken eggs.

3 ... Then add 100 grams of vegetable oil.

4 ... A pinch of salt and a pinch of baking soda. You can substitute baking powder for baking soda. Vanilla sugar will give the pancakes with milk a pleasant caramel flavor.

5 ... According to the recipe, add 1 tablespoon of sugar to the pancakes. With this amount of sugar, the pancakes are slightly sweet. Just so that you can dip them in sour cream, jam or honey. You can increase the amount of sugar if desired.

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

7. Of course, it's easier to beat the pancake mass in a blender. Or use a food processor.

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

9 ... Now just dip the potatoes in the oil and grease the pan with them. With this method, just as much oil is obtained as needed. The pancakes will not be greasy or dry. They will not burn and will be delicate and ruddy.

10 ... Pour the pancake dough into a preheated pan using a small ladle. Distribute it in a circular motion over the entire surface of the bottom. It is better to bake pancakes over medium or low heat.

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

Delicious thin pancakes are ready

Bon Appetit!

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

Secrets of delicious pancakes

Ingredients should not only be fresh, but also properly prepared. For example, eggs should always be at room temperature, it is better to take them out of the refrigerator for an hour or two before cooking.
Flour must be sifted, and milk for the dough must also be at room temperature. In general, why exactly milk in the dough? Because thanks to this ingredient, the pancakes come out very thin, but strong for fillings, fragrant and tender.
To prevent the pancakes from sticking to the surface of the pan, add some sunflower oil to the dough. So they will be tastier and juicier, and you will need much less oil to fry them.
But butter instead of sunflower oil in the dough will make pancakes for milk even more fragrant, sweeter and more satisfying. It will also give more golden hue.
It is better to stir the dough either in a blender, or use a wooden spoon or a whisk. But a regular spoon will not be able to stir all the lumps in the dough.
Watch out for the consistency of the dough, as the dough is too sparse - not whole and beautiful pancakes... The pancakes will tear, so you should add a little flour, 2-3 tablespoons, depending on the amount of dough.
So that when frying pancakes they turn out to be uniform, it is not enough to use a round frying pan. You should be careful with the use of oil. There should be quite a bit of it so that the surface of the pan is covered with a thin layer. Use a cooking brush or goose feathers as our grandmothers and mothers did.
If you are making sweet pancakes with milk, you can use butter, just place a piece on a fork and grease the surface of the pan.
There are pans that don't need oil at all. But so that the edges of the pancakes do not turn out to be dry and brittle, it is better to add a little oil, just grease the surface of the pan. And if you are the owner of an old cast-iron frying pan, this is generally the ideal dish for pancakes with milk.

Pancake dough with milk- the first thing that should be well prepared.

The first rule of the pancake dough is that the consistency should resemble sour cream, not cream, but sour cream, 25% fat. That is, it shouldn't stick to your hands like yeast dough, but it shouldn't look like water either. If the dough is thick, you should add milk, and if on the contrary - liquid, then flour, or kako, if you make chocolate pancakes with milk.

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

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

To prepare pancakes in milk with small holes, milk or boiling water should be added hot to the dough, because it is the boiling water that creates these amazing holes, into which everything tastes good: sour cream, honey, butter or jam.

Rules for frying pancakes in milk

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

A good frying pan, it should have a handle, so it is more convenient for turning pancakes, and even distribution.
Kitchen glove.
Pan grease: feathers, cooking brush, butter and fork.
The kitchen knife for the cake is wide and flat, not sharp. It is with him that we will turn the pancakes. You can also take a thin spatula, not wooden, but iron.
A ladle or deep spoon to pour in the dough, whichever is more comfortable for you.

Preheat a skillet over a fire. Grease the pan and pour the dough - no more than half a ladle, plying with the pan so that the dough spreads evenly over the surface. That is, the pan must be turned clockwise or counterclockwise by the handle so that the pancake is uniform. Medium heat, fry side up to 2 minutes.

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

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

The best recipes for pancakes with milk

Pancakes with milk and sour cream (cream)

What is needed:

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

How to cook:

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

Pancakes with milk on boiling water

What is needed:

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

How to cook:

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

Pancakes with milk - thin

What is needed:

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

How to cook:

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

We complain about the unsuccessful recipe, then the "wrong" frying pan, then the bad products. But if it is precisely thin pancakes that do not turn out in any way, the point is most likely a deviation from the recipe or a banal rush.

Another mistake - we are trying to bake pancakes in a fancy, advertised frying pan with many functions. But the most common cheap pancake maker, and even a cast-iron pan left over from Soviet times, will do this mission better.

Afraid too batter- it seems to us that it is impossible to bake it, that it is already completely liquid, and we deliberately add thickness to it, which is the whole mistake;
Milk straight from the fridge is not the best the best way, it is not necessary to boil it, but you need to heat it up;
Pour vegetable oil into the dough after the first batch of poured milk, pour the second batch into the resulting mixture after the butter.
Take the time to remove all the lumps from the dough. You can, of course, connect a mixer to this task, but experienced housewives claim that the taste of pancakes in this case may change slightly.
In the process of cooking thin pancakes, do not forget to periodically stir the dough.
Before baking, the pan needs to be thoroughly heated by adding literally two tablespoons of vegetable oil (preferably odorless);
Don't experiment unnecessarily. On kefir, for example, thin pancakes will not work.
The dough should only contain food at room temperature.
It is better to sift the flour for baking several times.
It is recommended to pour melted butter over each ready-made pancake stacked in a pile.

Cake for the New 2019: the most best recipes

Experienced, you will find your own wisdom of making pancakes, and get the hang of cooking them with holes, both delicate and ruddy.

The best recipes

No matter how wonderful the pancakes in the photo are, their main advantage is their taste. Here are some of the best pancake recipes out there - try and enjoy.

Recipe 1. Classic version

Products

800-850 ml warmed milk
9-10 st. l. flour (with a pea)
4-5 eggs
a teaspoon of salt and sugar
2-3 st. l. oil (sunflower)

Preparation

We mix milk, eggs, sugar and, of course, salt. Do not forget that all products must be at the same temperature.
Gently add sifted flour 2-3 times. Stir until the last lumps disappear.
It was the turn of vegetable oil.
Then we pour in the milk again, we get the dough of the consistency we need.
The fire should be slightly above average. Warm up the pan. If we use oil, then a little.
We bake on both sides. As soon as the pancake is browned, turn over / remove. Do not forget to stir the dough.

The classic recipe is delicious pancakes!

Recipe 2. Pancakes on the water

Products

half a liter of water
2 eggs
flour (300-340 g)
a pinch of salt
a teaspoon of sugar
2-3 tablespoons of sunflower oil

Preparation

We drive eggs into a bowl, add sugar and salt there.
We pour water. Mix well.
Gently, slowly, we introduce twice sifted flour into the dough. Mix everything with a whisk.
We bake pancakes. They should come out with holes.

Jelly from garden strawberries: preparation, storage and benefits of dessert

The recipe for pancakes in water is perfect for spring rolls, this will help reduce the overall calorie content of the dish.

Pancakes on the water (video)

Recipe 3. Pancakes with kefir

Products

half a liter of kefir
one and a half to two tbsp. flour
2 large (preferably brown) eggs
a glass of milk
teaspoon of baking soda
a tablespoon of sugar
half a spoonful of salt
1/2 spoonful of oil

Pancakes, of course, will not be so thin, but they will not be denied in delicacy and appetizing.

Preparation

Add eggs, soda, sugar and salt to the heated kefir.
Add flour, bring to the consistency of sour cream.
There should be no lumps, we stir diligently.
Pour warm milk into the dough in a thin stream.
Add oil, mix. You can bake!

This pancake recipe has been true for generations.

Recipe for delicious pancakes on kefir (video)

Feeding options

Today simplicity and naturalness are welcomed. Therefore, you can put pancakes in a pile on a wide plate, and put two cups with jam and honey next to it.
Greens and fresh berries can also decorate a still life, only, of course, separately.
You can even arrange a "pancake party" with all sorts of the most different fillings... From fast food sauce to grandma's jam. Berries, jams, caviar are welcome.
And yet, thin pancakes have strong associations with Russian feast, grandmother's cuisine, and rustic flavor. The most correct presentation options are based on this. Themed tablecloths, napkins, and painted wooden dishes are best.
But you can go a more modern way, you get a culinary eclecticism. For example, our pancakes and exotic fruits.