The recipe for delicious thin pancakes. Thin pancakes

27.09.2019

Pancakes are closely related to the ancient pagan rituals of the Slavs.

Each nation had and still has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Russia who has not heard of Shrovetide, and the main symbol of this holiday, of course, are pancakes.

Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.

LIST OF INGREDIENTS

FOR TEST:

1 l. milk
3-4 eggs
1 tbsp Sahara
1/2 tsp salt
300-350 gr. flour (2 cups)
100 g butter

TO LUBRICATE THE PAN:

30 gr. vegetable oil

THE MOST DELICIOUS MILK PANCAKES - STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, pour in the salt, sugar, and mix thoroughly with a whisk, no need to beat.

Pour in about half of the milk, mix well so that the salt and sugar dissolve.

If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.

Then we add the pre-sifted flour and since the flour is different for everyone, you may need a couple of spoons more.

Mix the dough well, it is more convenient to do this with a whisk, not with a spoon.

At this stage, the dough is quite thick, knead it until smooth, homogeneous without lumps.

Traditionally in pancake dough add vegetable oil, but this recipe uses butter, then the pancakes, in addition to their beautiful porous texture, also acquire an extraordinary creamy taste.

Add the remaining milk and mix again, and so that the butter does not freeze in the dough, all products should not be cold, but at least room temperature.

The dough turns out to be quite liquid, about like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start making pancakes.

We put the pans on the stove and heat them well, because it is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.

Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.

Pour the dough into a hot frying pan and spread it in a thin layer over the entire surface.

I want to attract your attention.

If the pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will be in the hole anyway, and at the same time without the taste of soda.

From this amount of dough, 30 pancakes with a diameter of 20 cm come out.

Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

The pancakes are thin, very soft, with creamy taste.

This is a proven and very reliable recipe, perhaps the most delicious pancakes.

I will be very glad if you cook them.

I wish everyone Bon Appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆 1-click subscription

Dina was with you. Until next time, until new recipes!

THE MOST DELICIOUS MILK PANCAKES - VIDEO RECIPE

THE MOST DELICIOUS THIN PANCAKES ON MILK - PHOTOS

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.
During cooking thin pancakes do not forget to stir the dough periodically.
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.

Strawberry dumplings: dough recipes and cooking technology

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. We have selected some of the most best recipes pancakes - 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.

Pumpkin honey: medicinal properties and contraindications

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.

Thin, lacy pancakes with milk are not obtained by everyone. Meanwhile, this skill is one of the most highly regarded by culinary experts.
Pancakes with milk are a universal dish. Drenched in jam or cream, they can become quick breakfast, and stuffed with caviar or red fish - a festive delicacy. Cooking them is not too troublesome if you know how, but thin pancakes have their own secrets and subtleties of preparation.

The main thing about the recipe for pancakes with milk

The most important thing is the correct consistency of the pancake dough in milk. If it is liquid, the pancakes will begin to tear during frying, and too thick will not spread well in the pan, the pancakes will turn out to be dense, irregular in shape and lose their tenderness.

In consistency, a good pancake dough should be like freshly picked homemade cream. In any case, having cooked it for the first time, you need to give the dough a “rest” and try to fry one thing. By the way, the saying "The first pancake is lumpy" did not arise from scratch, but it can be "lumpy" for various reasons - from dough, and from an uncooked frying pan, and from an incorrect temperature regime. As for the dough specifically, by the nature of spreading, you can determine whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.

The proportion of ingredients in the dough is also of great importance for thin pancakes cooked in milk.

The second most important point is the choice of a pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don't have a special one, use any thinner pan. After a little practice, you can get used to baking good pancakes with milk with any "tool".

Ingredients for the recipe

To make pancakes with milk, you will need:

milk 500 ml
eggs 2 pcs.
wheat flour 200 g
vegetable oil 1 tbsp. l.
butter 70 g
soda 1 tsp
granulated sugar 2 tbsp. l.
mint for decoration

How to make thin pancakes in milk

The pancake dough is kneaded in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conventionally - two tablespoons. Depending on whether salted or sweet filling will be in ready-made pancakes, you can vary the amount of sugar up or down.

Beat the eggs until the sugar is completely dissolved with a mixer, blender or hand whisk.

We heat the milk to a temperature of 35 - 40 ° C and pour it into the egg mixture.

Add a tablespoon of refined vegetable oil without flavorings.

Sifting wheat flour, add it to the dough and beat until the lumps disappear. You can do it differently: to avoid the formation of lumps, flour should be mixed with a small amount of milk.

The finished pancake dough in milk should not be too liquid, but not thick either. If you pick it up in a spoon or ladle, it should pour in a thin stream and resemble homemade sour cream in density.

Put a teaspoon of baking soda and stir. We leave the dough to "rest" for 15 - 20 minutes, so that all the ingredients "make friends" with each other. Many housewives prepare pancakes without baking soda, but it is she who gives the pancakes porosity, and they are also called "lace" or "in the hole". This is how not only pancakes with milk are prepared, but also, for example,.

While the dough is resting, melt the butter in the microwave or on the stove. With ghee grease each pancake while it's hot. This will add delicious flavor and softness to the pancakes.

Before you start baking pancakes, add a tablespoon of boiling water to the rested dough and mix quickly. As a result, air bubbles form on its surface - just what we need to get "lace" pancakes.

Put a frying pan with a thin bottom on the fire. You do not need to grease the bottom of the pan with grease, as in finished dough there is vegetable oil. Pour a ladle of pancake dough onto the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle so that it spreads evenly over the bottom in a thin layer. Reduce heat to minimum - this way thin pancakes will bake well on both sides.

Using a spatula, raise the edge of the pancake - if it is fried, turn it over to the other side. On average, we bake each pancake from 1 to 1.5 minutes on each side.

Remove the finished pancake from the pan with a spatula and grease its surface with a silicone brush dipped in ghee. Put all the prepared pancakes in a stack on top of each other.

The filling of pancakes with milk can be different - meat, cottage cheese, fruits ... You can serve them without filling, just pouring honey, decorate with mint and berries.

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: classic

granulated sugar - 55-60 gr.
milk (fat, from 3.2%) - 0.5 l.
chicken egg - 2 pcs.
flour - 210 gr.
salt - 7 gr.
butter - 60 gr.

Pancakes are prepared with ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the ingredients sit for 30-60 minutes.
Send eggs to a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, stir again.
It is not necessary to pour in all the milk at the same time, since the dough of a thick consistency is easier to knead and turns out without lumps. Now sift the flour, add it to the eggs.
Bring the dough to homogeneity, exclude large clots. Pour in the rest of the milk, mix the contents again. Melt the butter in the microwave, add, stir.
The dough should turn out to be very liquid, do not be intimidated. Start frying. Pick up a frying pan with a non-stick coating, you can use a cast iron fixture.
Put the dishes on the stove, heat up. Dip a silicone brush in vegetable oil, then grease a skillet. The action is carried out one (!) Time.
Scoop some dough into a ladle and hold it in one hand. Lift the second pan, at the same time pour the dough into the middle of the thermo device and roll the pancake over the entire surface with rotary actions.
Reduce the power to between medium and maximum. Fry the pancake until the edges are brown. Then turn over with a spatula to the other side, bring to readiness.
After about 2 minutes, the pancake is cooked through. Put it on a flat plate, brush with butter. Proceed to prepare the next batch in the same way.

Pancakes with milk and yeast

milk with a fat content of 2.5% - 730 ml.
baker's yeast - 1 pack (22-24 gr.)
egg - 3 pcs.
flour - 280 gr.
salt - 8 gr.
butter - 90 gr.
drinking water - 240 ml.
granulated sugar - 45 gr.

Before basic manipulations, make a dough. Heat the water to 50 degrees, add half the sugar. Wait until the grains dissolve, then add the yeast.
Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break the existing lumps with a whisk. Cover the dish with the dough with a towel, keep it warm for 45 minutes.
Melt the butter in a water bath. Separate the yolks (the whites will be needed later), rub them with the remaining granulated sugar and salt. Combine with butter, send the mass to this dough.
Remove milk from refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stirring at the same time.
Sift the rest of the flour, add to the dough. Leave warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again, insist for about an hour.
Start frying pancakes. Choose a pan that is not very large in diameter (a pancake maker with low sides works best). Dip a silicone baking brush in vegetable oil and grease a skillet.
Melt a heat-resistant dish, then scoop up some dough and pour it over the middle. Immediately begin to rotate the pan in a circular motion to spread the mixture.
Bake on medium heat until the edges are browned. Then turn the pancake over, continue cooking. After all the manipulations, put the product on a flat plate, brush with oil.

sunflower oil - 60 ml.
kefir (fat content - 3.2%) - 260 ml.
butter - at the discretion
granulated sugar - 60 gr.
steep boiling water - 240 ml.
soda - 6 gr.
egg - 2 pcs.
salt - 8 gr.
flour - 245-250 gr.

Sift flour, combine it with sugar and soda. Cool eggs separately, rub them with salt, beat with a mixer until foam. Do not stop kneading, add kefir and boiling water.
Pour flour into the egg mass, add it in small portions. Break up the lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add creamy (about 30 g) if desired. Leave the kefir mass for 30 minutes.
Choose a suitable frying pan. Heat it, then use a silicone brush to brush with vegetable / butter. Set the hotplate to the middle position.
Scoop the dough with a ladle, lift the pan over the stove. Pour the mixture over the center of the pan, immediately begin to perform circular motions with your hand. The mass should spread to the sides of the pan.
Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for another 2-3 minutes. Place on a plate, brush with butter.

Pancakes on the water

flour - 300 gr.
water - 380 ml.
salt - 6 gr.
apple cider vinegar - 25 ml.
sugar - 30 gr.
vegetable oil - 60-70 ml.
soda - 8 gr.

Preheat drinking water to 40 degrees. Mix with apple cider vinegar and vegetable oil... Sift flour, combine it with baking soda, salt and sugar.
Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up into lumps. Beat the tubers with a fork or whisk.
Take a pancake pan, brush it with vegetable oil using a silicone baking brush. Heat the heat-resistant cookware, start frying.
Scoop a homogeneous dough with a ladle, lift the pan, pour the thick mass into its center. Roll out immediately to the sides, making circular motions with your hand.
Bake the pancake on a power between maximum and medium until the edges are lightly browned. Then turn over with a spatula, continue cooking for another 2-3 minutes.
After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle if desired icing sugar or twist in an envelope with jam.

flour - 240 gr.
mineral water with gas - 240 ml.
granulated sugar - 35 gr.
vegetable oil - 60 gr.
steep boiling water - 240 ml.
salt - on the tip of a knife

Many housewives prefer to replace mineral water with gas with "Sprite", but the drink gives a peculiar taste. If you want to cook classic pancakes, choose regular mineral water.
Sift flour, add salt and granulated sugar to it. Pour the soda in a thin stream and stir at the same time with a fork. When you have removed all the lumps, cover the dishes with the dough with a towel, wait half an hour.
This period is allotted for the infusion of the mass. Boil water, mix cool boiling water in the amount of 240-250 ml. with vegetable oil. Pour into a raised dough, knead. After 15 minutes, start frying the pancakes.
Grease a suitable skillet with oil using a baking brush (silicone). The procedure is performed once. Heat the dishes for frying, scoop a portion of the dough with a ladle. Pour in the center, stretch to the sides in a circular motion.
When the mixture spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes, until the edges are browned. Turn over, bring to readiness. Remove the pancake from heat, brush with butter, serve with honey or jam.

Pancakes with beer and milk

milk - 240 gr.
egg - 2 pcs.
salt - 3 gr.
flour - 250 gr.
wheat beer - 240 ml.
granulated sugar - 30 gr.
vegetable oil - 120 ml.
soda - 7 gr.

In a separate bowl, combine eggs, granulated sugar, baking soda and salt. Whisk until smooth, it is important to get a thick foam. Bring milk to room temperature, add to eggs. Pour in beer next.
Do not stop stirring. Pass the flour through a sieve, add in small portions to the liquid composition. Ensure that the dough is uniform, it should become thick.
After the final whipping, let stand for a quarter of an hour. After this period, stir the dough. Heat the pan and brush with oil.
Fill a scoop with a portion of the dough, pour it into the center of the dish, and immediately roll it in a circle. Bake at mid-range for 2 minutes, then turn over to the other side. Fry until tender for another 1 minute.

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

Combine granulated sugar, eggs and salt in a plastic deep bowl. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk, again work the mass with a mixer. Add baking soda.
Whisk the mixture, sift the flour, add a tablespoon of it to the total mass. Stir the ingredients to remove any lumps. Pour in vegetable oil to complete the dough.
If the composition is thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml, beat well with a whisk.
Grease a skillet with oil once, then pour the dough into the ladle and pour into the center of the pan. At the same time, roll the composition up to the sides to make a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake is porous, turn it over and bake until tender for another 1 minute. Lubricate with oil when serving.

Pancakes without eggs

butter - 70 gr.
salt - 8-10 gr.
flour - 600 gr.
vegetable oil - 55 gr.
granulated sugar - 80 gr.
milk (fat content from 3.2%) - 1 liter.
soda - 6 gr.

Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the frying pan, heat at maximum power.
Then lower the hotplate to the middle position. Pour a portion of the dough into the center of the pan, roll it out to the sides of the pan. Bake for 2 minutes, then turn over and cook until tender.
It is important to ensure that when frying on the first side, there is no batter on the surface of the pancake. Otherwise, you will tear it before you can turn it over.
After cooking, brush the pancake with butter, place on a plate. Start frying the rest of the portions, serve dessert with berries, condensed milk or jam.

cocoa powder - 30 gr.
milk - 360 gr.
flour - 120 gr.
granulated sugar - 100-110 gr.
butter - 60 gr.
egg - 2 pcs.
baking powder for dough - 13 gr.

Place the butter in a bowl, melt in a water bath or use microwave oven... In another bowl, combine baking powder, cocoa powder, twice sifted flour.
Add granulated sugar and eggs to ghee. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it sit for a third of an hour. After this period, select a pan of a suitable size, heat it.
Dip a pastry silicone brush in vegetable oil, process the bottom of heat-resistant dishes. Scoop up some of the dough with a ladle, pour it into the center of the pan, immediately start rolling to the brim.
Bake for 2-3 minutes until the edges are brown. Then turn the spatula over to the other side, cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

vanilla sugar- 20 gr.
flour - 245 gr.
cocoa powder - 60 gr.
milk - 470 ml.
salt - on the tip of a knife
egg - 1 pc.
granulated sugar - 50 gr.

In a deep bowl, combine the egg, vanilla sugar, sifted flour several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience use a blender or mixer.
Now start frying the pancakes, they will turn out to be two-colored. Lubricate the pan with vegetable oil using a silicone brush.
Place half of the light dough in a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place on the left side.
Rotate the pan in a circular motion to spread the dough. Only then place the heat-resistant cookware on the stove and heat it up. Cook for 3 minutes, turn over. Serve with sour cream and berries.

cheese hard grade- 120 gr.
chicken egg - 2 pcs.
salt - 15 gr.
fat milk - 525 ml.
baking powder for dough - 15 gr.
vegetable oil - in fact
flour - 245 gr.
dill - 45 gr.
granulated sugar - 25 gr.

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

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

Video: thin pancakes with milk

Thin pancakes are a universal dish, probably of all nations. There are a huge number of options for using them: you can make rolls, pancake bags with various fillings, and also serve them to the table as a complete dish without any additives.

Dough preparation options for thin pancakes so many. Each person can use exactly the one that best suits him according to his taste preferences. And every self-respecting housewife is obliged to know the nuances of baking thin pancakes according to several recipes.

How to make thin pancakes

Many people mistakenly believe that making thin pancakes is
a fairly simple process: you just need to add all the ingredients to the bowl, knead the dough and the dish is almost ready. But this is not at all the case! In order for the pancakes to come out thin and tasty, you need to know some subtleties.

Culinary magazines often publish mouth-watering photos. lace pancakes, neatly folded on a saucer, can be stuffed with, for example, seafood, mushrooms or sweets. To get the same end result - I mean correct dough, which will give the pancakes necessary in terms of thickness and elasticity - you need to use only fresh products. It is repentant of milk or kefir. The order in which the components are added to the dough also plays an important role.

You should start by preparing flour. Flour must be sieved, and not only to cleanse it of unwanted foreign particles, but also to enrich it with oxygen, which is so important for baking thin pancakes! The recipes are simple and affordable.

Thin pancakes with milk

Thin pancakes with milk are the most common option, tested by no housewife. With such a test, the pancakes do not tear, they get elastic and ruddy. These pancakes are great for making snack rolls and stuffing them with sweet fillings. Can be used to make pancake cake.

The dough is made quite simply, but it should definitely stand before baking.

Required products:

250 - 350 grams of the best varieties of flour;
2 eggs;
450 - 550 ml of milk;
40-50 ml of vegetable oil;
150 grams of granulated sugar;
some salt.

Preparation:

Beat eggs and salt with a whisk, then add sugar.
Divide the milk into two parts, first one half is poured in, then flour is carefully poured, while the dough must be continuously stirred with a whisk.
The second half of the milk and butter is the last ingredient in the preparation.

The finished dough should be allowed to stand for about 20 minutes before baking.

Thin pancakes on kefir

Kefir adds a slight sour flavor to the pancakes. Such pancakes - great option, when kefir remained at home, but there was no use for it. Sour dairy products produce very tender and delicious pastries... You can add a pinch of baking soda to give the pancakes a puffiness.

Required products:

300 grams of flour;
200 - 300 ml of kefir;
1 chicken egg;
3 tablespoons of water;
30-50 grams of sugar;
40 ml of vegetable oil;
a pinch of baking soda.

Beat eggs with sugar and salt in a deep bowl, you can use a mixer.
Kefir is poured in next.
Flour is poured into the resulting mass. It must be constantly stirred to avoid the formation of lumps.
Soda is first diluted in water, then added to the dough along with vegetable oil.
The dough should also sit for about 20 minutes.

Thin pancakes with holes cooked in milk

Openwork pancakes are obtained when yogurt and soda becomes one of the ingredients of the dough. They saturate the dough with oxygen, which "makes" holes in the pancakes during baking.

The dough should not turn out too thick, because the pancakes in this case will not work elastic.

Required products:

250 grams of flour;
2 chicken eggs;
3 teaspoons of vegetable oil;
40-50 grams of sugar;
2 pinches of salt;
1/2 teaspoon of baking soda.

First, the milk needs to be heated, but not brought to a boil.
Add salt, sugar and chicken eggs to it.
The resulting mass must be whipped until foam forms, followed by the sifted flour, without stopping whipping.
Vegetable oil is also added at the very end, and the resulting dough should stand for half an hour.

Thin pancakes with mineral water

Since the mineral water is saturated with oxygen, it produces truly delicate airy pancakes. For cooking, it does not really matter what degree of carbonation the mineral water was bought, the result will be excellent in any case.

Required products:

350 ml of milk;
350 ml of mineral water;
1 chicken egg;
3 tablespoons of sugar;
1/2 teaspoon salt
50 grams of butter;
300 grams of flour.

Mix egg and milk.
Then add mineral water, sugar, salt and mix everything thoroughly.
The butter must first be melted and cooled to room temperature.
Combine the oil with the resulting mass.
When adding flour to the dough, stir well with a wooden spatula or a whisk. It is worth pouring it in portions, without rushing.

Mineral dough for baking pancakes is ready!

Thin custard pancakes

The dough for such pancakes is brewed with boiling water. You can use them for stuffing, as a basis for rolls and many other interesting dishes.

Required products:

400 grams of flour;
400 ml of kefir (2.5% fat);
2 chicken eggs;
300 ml of water;
60 grams of sugar;
10 grams of salt;
10 grams of baking soda;
50 ml of vegetable oil.

In a deep container, it is necessary to mix sugar, salt, soda (quicklime), warm kefir until smooth, chicken eggs and vegetable oil.
Stir constantly in portions, add flour.
Bring the water to a boil and immediately pour the resulting dough into it.

Can be baked immediately after preparing the dough. Custard pancakes are thin with many holes.

The dough for thin pancakes, as you have already seen, can be prepared with milk, kefir, and even mineral water. In any case, they are delicious.

Happy baking and new recipes!