Women who decide to learn how to make pancake dough at home are faced with the problem of choosing ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn.
In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the passing of the hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, the light, lacy structure with holes is popular, and the pancakes are often served as a dessert.
It's hard to say which pancake batter recipe is correct. Pancakes cooked with kefir turn out delicate and thin, and corn flour adds an extraordinary color and taste to the dish. Regardless of the chosen recipe, the result will not disappoint.
I offer the most popular recipes pancake dough. Favorite option in combination with fresh products will help please your family with an excellent delicacy.
I’ll pay a little attention to the secrets of preparing the dish and its calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you are watching your figure, use low-calorie foods.
Classic pancake dough with milk
Ingredients:
- Water – 600 ml.
- Flour – 300 g.
- Eggs – 3 pcs.
- Soda – 0.1 teaspoon.
- Sugar – 2 tbsp. spoons.
- Salt – 0.5 teaspoon.
- Citric acid – 0.5 teaspoon.
- Olive oil – 1 tbsp. spoon.
Preparation:
- Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and mix. Dissolve a small amount of citric acid in the remaining water.
- In a separate container, combine flour with soda and salt. Into the resulting flour mixture add the beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and stir.
- Bake pancakes on both sides in a preheated frying pan with a small amount of vegetable oil. These pancakes can be combined with different fillings.
The version of pancakes on water is lower in calories, due to the lack of milk and butter. On average, 100 grams of product contains 135 kcal. A few pancakes for breakfast won't harm your figure.
Pancake dough with kefir
If you want airy, delicate and incredibly tasty pancakes, use kefir to prepare. A delicacy is prepared from minimum quantity products and does not require much time.
Ingredients:
- Kefir – 3 glasses.
- Flour – 2 cups.
- Eggs – 2 pcs.
- Sugar – 1 tbsp. spoon.
- Salt – 0.5 teaspoon.
Preparation:
- Break the eggs, whiten the whites from the yolks. Grind the yolks with sugar, combine with two glasses of kefir and stir until smooth. Gradually add flour.
- Beat the egg whites with salt until fluffy. Pour the remaining kefir into the dough along with the whipped egg whites. Stir.
- Bake pancakes in a heated frying pan, greased with oil. Fry on each side until golden brown.
Video cooking
The calorie content of kefir pancakes is on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in calorie content of the main liquid ingredients.
How to make yeast dough for pancakes
Yeast dough is better suited for making the thinnest pancakes. Preparing a delicacy from such dough is simple. The main thing is to correctly determine the quantity for one pancake. As a result you will get excellent dish for breakfast.
Ingredients:
- Kefir – 700 ml.
- Wheat flour - 1.5 cups.
- Eggs – 2 pcs.
- Sugar – 3 tbsp. spoons.
- Vegetable oil – 4 tbsp. spoons.
- Dry yeast – 11 g.
- Vanillin, salt.
Preparation:
- Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
- Beat the eggs into the resulting mixture, add flour and knead the dough. The result will be homogeneous mass, which in consistency resembles thick sour cream.
- Wrap the container cling film and place in an oven preheated to 40 degrees, turned off. Keep the dough warm for about an hour. During this time it will increase in volume.
- Remember after the time has elapsed yeast dough and stir using a ladle. As a result, the mass will settle slightly and become more liquid.
- Bake yeast pancakes on both sides in a frying pan greased with refined oil. Grease the pan just before baking the first pancake.
The caloric content of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in pure form. If eaten with jam or condensed milk, the indicator will double.
How to prepare thin and thick pancake dough
Thin dough
Preparation thin pancakes- not an easy task, which can be solved without knowledge of some culinary secrets impossible. I will share the correct cooking technology and all the secrets.
Ingredients:
- Milk – 0.5 l.
- Eggs – 3 pcs.
- Flour – 2 cups.
- Sugar – 1 tbsp. spoon.
- Salt – 0.5 teaspoon.
- Vegetable oil, soda.
Preparation:
- Beat the eggs with a mixer with sugar and salt. Add some of the flour and soda to the resulting mixture and mix.
- Add a spoonful of vegetable oil, half the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and leave for 15 minutes.
- Bake thin pancakes in a hot frying pan, pre-greased with oil.
Thick fluffy dough
Next recipe fans will appreciate fluffy pancakes. I tried a lot of recipes and settled on this one. It allows you to prepare porous pancakes that absorb jam or syrup.
Ingredients:
- Eggs – 2 pcs.
- Milk – 300 ml.
- Sugar – 2 tbsp. spoons.
- Flour – 300 g.
- Baking powder – 2.5 teaspoons.
- Ghee butter – 60 g.
- Salt.
Preparation:
- Beat eggs with sugar and milk. In a separate bowl, mix sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mixture for 5 minutes.
- Bake thick pancakes in a preheated greased frying pan for one and a half minutes on each side. Serve with your favorite toppings.
It seems that the recipes are not very different, but the differences are fully manifested only in the finished pancakes. Try the recipes in practice, and the difference will become obvious.
Delicious choux pastry with milk
Like custard pancakes? You can prepare them easily if you learn how to make them. choux pastry. Remember, the final result largely depends on the quality of the milk. Full-fat milk is better for custard pancakes.
Ingredients:
- Milk – 1 glass.
- Eggs – 2 pcs.
- Butter – 50 g.
- Flour – 1 cup.
- Sugar – 6 tbsp. spoons
- Hot water– 0.5 cups.
- Vanilla sugar– 1 sachet.
- Salt, soda, refined oil.
Preparation:
- Beat the eggs in a deep bowl. Into the resulting egg mixture Add milk, sugar and a pinch of salt. Add melted butter to the dough and stir.
- Add sifted flour to the resulting mixture and mix using a wooden spatula. All that remains is to pour in boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
- Bake custard pancakes with milk in a hot frying pan with added butter. Once holes appear, carefully turn over.
Video recipe
Despite their simplicity, custard pancakes are appropriate on any table. And it’s not surprising, because they are incredibly tender and delicate.
Unique dough in a plastic bottle
Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this simple device makes your life easier when cooking.
Ingredients:
- Flour – 10 tbsp. spoons
- Milk – 600 ml.
- Eggs – 2 pcs.
- Vegetable oil – 3 tbsp. spoons.
- Sugar – 3 tbsp. spoons.
- Salt.
Preparation:
- To prepare pancake dough you will need plastic bottle volume 1.5 liters and a small watering can. First, pour flour into a washed container, then pour in lightly beaten eggs, vegetable oil and milk.
- Lastly, add sugar and salt to the bottle. Cover with lid and shake until ingredients are combined. The pancake dough is ready.
- To make pancakes, heat a greased frying pan, open the lid and pour some batter into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.
A simple recipe will help you prepare excellent pancake dough. It is noteworthy that during cooking you will dirty only one frying pan, and when classic cooking list dirty dishes includes more spoons, pots and bowls.
Is it possible to make pancake batter without eggs?
Some chefs are sure that it is impossible to make good dough without eggs. In fact, if you know a few tricks, making eggless pancakes is not difficult. The main thing is that the mixture has the correct consistency.
Ingredients:
- Milk – 250 ml.
- Water – 250 ml.
- Flour – 20 tbsp. spoons
- Vegetable oil – 90 ml.
- Sugar – 4 tbsp. spoons.
- Salt – 1 teaspoon.
- Vinegar and soda - 0.25 teaspoon each.
PREPARATION:
- Combine the sifted flour with sugar and salt. Pour water and milk into the resulting mixture and stir. Add refined oil and beat the mixture with a mixer. In the end it will work out batter.
- Set the mixture aside for 30 minutes. During this time, the flour will release gluten, as a result of which the pancakes will bake normally. Before frying, add soda dissolved in vinegar to the dough.
- Bake pancakes in a preheated frying pan, pre-greased with oil. Fry each side for 45 seconds.
What can you make from pancake batter besides pancakes?
Did you know that pancake batter can be used to make many other incredible delicious dishes? We're talking about quick and easy baking. Since the batter is stored in the refrigerator for quite a long time, I advise you to take a closer look at the recipes that I will share below busy housewives.
Pancake cake
The dessert in question represents perfect combination pancakes, chocolate and orange oil. Even a beginner can cope with the task of making a cake.
Ingredients:
- Skim cheese– 400 g.
- Chocolate butter – 100 g.
- Milk – 0.5 l.
- Flour – 250 g.
- Sugar – 50 g.
- Eggs – 3 pcs.
- Baking powder – 1 teaspoon.
- Fresh berries – 300 g.
- Lemon juice– 15 ml.
- Chopped pistachios, salt, vegetable oil.
Preparation:
- Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting mixture with a mixer and set aside for half an hour. After the time has passed, bake the pancakes, frying on each side until golden crust.
- Make the filling. Softened chocolate butter beat with cottage cheese. The result will be airy cream. In a separate bowl, mash the berries.
- Cover each pancake with a layer of cream, and spread a small amount on top of the cream. berry puree.
- Assemble the cake. Top the dessert with fresh berries, pistachios and chocolate syrup.
Clafoutis
Clafoutis is a casserole made using pancake dough and seasonal berries or fruits. The French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries release less juice, which has a positive effect on the aromatic qualities of the delicacy.
Ingredients:
- Milk – 100 ml.
- Cream 20% – 200 ml.
- Butter – 50 g.
- Eggs – 3 pcs.
- Flour – 75 g.
- Sugar – 100 g.
- Vanilla stick – 1 pc.
- Berries.
Preparation:
- Break the eggs into a deep bowl, add flour, sugar and vanilla, mix.
- Gradually pour milk and cream into the resulting mixture, stir well.
- Place some berries in the bottom of the muffin tins and pour batter.
- All that remains is to put the dish in the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.
Serve the treat hot.
Yorkshire pudding
Tender buns made from pancake dough, prepared using English technology, filled with filling, and served in its pure form with fried meat or used as a side dish for roast beef. In all cases it turns out incredibly tasty.
Ingredients:
- Milk – 200 ml.
- Butter – 50 g.
- Flour – 125 g.
- Eggs – 2 pcs.
- Salt.
Preparation:
- Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
- Pour in the remaining milk and stir. Set the resulting dough aside for several hours.
- Place a small piece of butter into molds with a diameter of 8-10 cm and place in the oven to heat up.
- Fill the hot molds with pancake batter and place in the oven for half an hour. Bake at 220 degrees.
As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and delight your family with amazing delicacies.
Novice chefs are of the opinion that making pancakes is a simple task. When it comes to cooking, they often face various difficulties. In the final part of the material I will share useful tips on preparing the “correct” pancakes, which will serve as a guide. I tried all the tips in practice and was repeatedly convinced of their effectiveness.
How to bake pancakes correctly
As you understand, cooking pancakes requires certain skills and experience. How much dough to pour, when to turn over, when to remove - the most important questions. Check out the following tricks to help you prepare delicious desserts.
- Great importance has a surface on which delicacies are prepared. A cast iron frying pan with a thick bottom is best. On it, the pancake is evenly baked, acquiring beautiful colour. A pancake pan with a Teflon coating and low sides will also work.
- Before cooking pancakes, heat the frying pan thoroughly. Cover the bottom with a layer coarse salt and heat until it darkens. Before cooking, shake off the salt and dry the dishes with a paper towel.
- Grease the bottom of the pan with vegetable oil or a piece of lard. If there is butter in the batter, brush only before making the first pancake. If butter is not included in the dough, grease the pan before baking each pancake.
- Fill the ladle 2/3 full with pancake batter and pour into the center of the heated frying pan. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turns out lumpy, don't be upset. This will help determine how much batter to pour to make an even and thin pancake.
- Bake over medium heat. Once the edges turn brown, flip to the other side using a fork or wooden spatula.
- Place the finished pancakes on a plate of the appropriate diameter. Lubricate each pancake butter. To prevent drying out, keep it covered. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.
With these tips, you can easily prepare delicious and beautiful pancakes, which will delight household members with taste and aroma. Remember, the most delicious treats- those that have recently come out of the frying pan. I don’t recommend delaying the tasting.
How to make dough without lumps
If there are lumps in the dough, you can’t count on delicious, smooth and beautiful pancakes. Fortunately, there are several ways to help solve the problem.
- To make the dough without lumps, liquid, be it water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and it is easier to break up lumps.
- To eliminate lumps, some cooks first knead a thick dough, then gradually pour in the liquid specified in the recipe and mix.
- In the case of excessively liquid dough, it is not recommended to pour flour into the container. It’s better to take part of the dough, add flour and stir, and then combine with the remaining mass.
Any of the listed methods will help in preparing the perfect pancake dough and the result will be appropriate.
Pancakes in Russia are not just food. This - in a certain sense - is part of the culture of the people, a reflection of its traditions. Since pagan times they have been ritual dish, which was used exclusively in certain life situations. IN modern world they have become familiar guests on our tables, without losing their significance. Each housewife makes pancake dough in her own way, experimenting and gaining experience. Therefore, it is impossible to count all the variations of this dish, but we will still try to master a couple of traditional recipes.
Yeast pancake dough
From time immemorial, real Russian pancakes have always been yeast-based, thin, soft and porous. The fashion for adding soda came later, from Europe. Of course, this made life easier for the housewives, but such an amazing effect cannot be achieved with soda, so let’s spend a little more time and bake yeast pancakes! We will need:
Three eggs;
- 300 grams of flour;
- 300 ml milk;
- 200 ml water;
- 100 ml vegetable oil;
- a teaspoon of dry yeast and salt;
- sugar to taste.
Cooking technology
Combine eggs with sugar and salt and beat well. Gradually add the remaining ingredients, stirring thoroughly. When the pancake dough becomes homogeneous, cover it with a towel and put it in a warm place for an hour. After the dough has doubled in volume, mix it and let it rise again. From now on, to make it really happen delicious dough for pancakes, it is important to handle it very delicately. Do not stir again under any circumstances! We bake our pancakes in a greased frying pan.
Yeast-free pancakes
These wonderful pancakes are prepared not only without yeast, but even without soda! Despite this, they turn out wonderful, soft and airy. So, let's take:
4 eggs (separate the whites from the yolks, we will need both);
- 60 grams of softened butter;
- two glasses of milk;
- a glass of flour;
- 1½ spoons of powdered sugar
- a pinch of salt.
Cooking technology
Grind the yolks with butter, add a glass of milk, flour and powdered sugar. Beat until smooth. The dough turns out to be quite thick. Pour another glass of milk into it and mix well. Separately, beat the whites with salt until fluffy and gently fold them into the dough. That's it, the pancake dough is ready. It turns out very airy, so we pour it into the pan in much less quantity than usual. As a rule, you only have to grease the pan at the very beginning; then this is no longer necessary thanks to the butter in the dough. These pancakes also do not require oiling. Now you know how to prepare pancake dough. You can move on to the filling. It can be anything, but keep in mind that if you need unsweetened pancakes, it is better to reduce the amount of sugar in the dough.
Liver pancake filling
This filling is one of the most delicious and easiest to prepare. Chicken or beef liver Finely chop, salt and fry in oil. Do not overcook in the pan (the liver does not like this). Separately, fry the onion and grated carrots. We pass all the components through a meat grinder, mix well, add spices. All that remains is to fill our pancakes.
This is not just a recipe for pancake dough - there are many different ones, but a set of rules and recommendations that come with experience that will help those who do not have this experience to master preparing dough and baking pancakes without any problems. So that they - pancakes - are always tasty.
What and what to cook with
Let’s say right away that it’s possible to get by with a bowl and a spoon, but it’s difficult, because with a spoon you’re unlikely to be able to knead the dough without lumps. It's better to use a whisk.
If you have electric kitchen appliances- everything is simpler. Pancake batter is easy to make in a blender or mixer jug, or using a hand mixer or hand-held immersion blender in a high-sided bowl.
By the way, if your family still has a manual mechanical mixer - the one where you have to turn the handle - use it. It kneads the dough well, and in addition, it does not spray flour on the sides, which is typical for electric appliances with their speed. Not to mention the fact that you will have to wash fewer dishes.
Required Ingredients
- 1.5-2 cups wheat flour(240-300 g)
- 500 ml milk or water or a mixture of both
- 1-3 eggs
- half a teaspoon fine salt
- 1 tbsp. spoon of sugar
- 1-2 tbsp. spoons of vegetable oil
2. We usually use 1 egg for this amount of dough. This is enough for the egg to fulfill its main purpose - to bind all the ingredients of the dough and give the pancakes a crust, but leave them more spongy and soft. Large quantity eggs makes the dough denser - which many people like. If you don’t know, the pancakes will be baked without eggs at all, although they will look and taste different.
3. It is better to sift the flour through a sieve, the dough will definitely be better.
4. Combine eggs, sugar and salt, beat lightly, add about half or a little more liquid, beat again. Add flour and knead the dough. A small amount of liquid allows you to avoid lumps and control the consistency of the dough. This technology is the same for both manual kneading and a mixer-blender.
5. Having received a homogeneous, smooth dough, gradually add liquid, bringing the dough to the required consistency. For thin pancakes the dough should be like very liquid sour cream, for those that are thicker - just like liquid sour cream. And at the very end, add vegetable oil, with which we knead the dough thoroughly again. The oil will allow you to bake pancakes without greasing the pan before each portion of dough.
6. It is best to bake pancakes on a good cast iron frying pan, but even on a modern thick-walled one it turns out no worse. The frying pan must be heated over high heat and greased with vegetable oil using a pastry brush before the first pancake. Never pour oil into a frying pan - the dough will simply “slide” to one side.
7. Holding the pan suspended in your left hand, pour the dough into a ladle and at the same time quickly turn the pan so that the dough spreads evenly over it. Even if it doesn’t work out right away, don’t be sad, it’s a matter of practice. What you shouldn’t do is add more dough so that the pancake is sure to be round. The second or third time everything will work out correctly.
8. Turn the pancake over when the bottom side has browned and the top has become matte; there is no shiny “wet” dough left. Is the underside overcooked? This means you need to reduce the heat on the burner a little. From practice - one side is fried for 20-30 seconds, depending on how brown you want the crust to be.
9 . It is better to use a spatula that is wide - it will allow you to turn the pancake over in one quick movement - and with a thin edge that can easily be used to pry the pancake off.
10 . The thickness of the pancake is determined not only by the thickness of the dough, but also by how much of it we pour into the pan.
11. This method of kneading pancake dough is universal - tested. And from it, for example, it is easy to make dough for pancakes, you just need to add a teaspoon of soda to the liquid, after extinguishing it with a spoon of lemon juice or vinegar, and also increase the amount of flour to get the consistency thick sour cream. Pour into a frying pan with a tablespoon, fry either in boiling oil or without it, just like pancakes. In the first case we get ruddy fluffy pancakes, in the second - thinner and drier.
Practical advice
When pouring flour into a liquid, it is better to first take a spoon and stir it into the liquid. This should be done both in a bowl and in a mixer or blender. Then you can avoid spraying flour on the walls of the device, as well as on the table and yourself.
It is better to wash the whisk, mixer attachments or hand blender immediately after kneading the dough, before they dry out. The same applies to stationary devices, of which ready dough You need to immediately pour it into a convenient bowl.
The pan and the burner must match each other. A small burner will burn the middle of the pancake large frying pan, large - the edges of the pancake in a small frying pan.
For sweeter pancakes, you must, of course, increase the amount of sugar. But then you should bake them at a slightly lower heat, since the sweet dough browns quickly, and the top side does not keep up with the bottom.
When planning pancakes with filling, make the dough for them a little thicker so that the pancakes turn out denser and thicker.
If we prefer our spring rolls to have a fried, crispy crust, it is better to use in the following way frying: bake the pancakes on one side, turn them over, hold them for a few seconds - just so that there is no “wet” dough left, and remove them. Then put the filling on the browned side, roll it up into an envelope or roll and fry it in boiling oil.
Try experimenting by adding grated cheese, raisins, pieces of candied fruit or fruit to the dough for pancakes or pancakes - and you will find many interesting tastes.
It is not the gods, as everyone knows, who bake the pots, but in our case, anyone can learn to bake wonderful pancakes.
Greetings, our dear readers. Very soon, a wonderful holiday is coming - Maslenitsa. This means that winter is ending and you need to eat pancakes. Everyone probably bakes them on this holiday. But we definitely do them, and not necessarily on holidays, but even just because. So let's look at recipes for quick pancakes.
You never know what can happen to us and here, but it happens that you want pancakes, but there is little time. Or maybe you want to please the kids for breakfast, and again you don’t have enough time. You can get out of it - go buy semi-finished products, and just fry them in the morning.
Ha, but this is not about us. To be honest, I don’t like store-bought pancakes. Yes, sometimes we buy them, but this is a very rare case. Homemade pancakes are the best. Today we will tell you very simple and quick pancake recipes.
Get ready - at the very end a mega simple and very quick recipe for quick pancakes. And also a couple of tips, stay with us and we’ll get started.
Quick pancakes with milk.
It takes minimal time, nothing complicated. We’ll just mix everything and cook it, and when the kids wake up, they’ll be happy delicious pancakes.
We will need:
- Milk - 1 glass;
- Flour - 5 tablespoons;
- Salt - 1/2 teaspoon;
- Sugar - 2 tablespoons;
- Eggs - 2 pcs;
- Vegetable oil - 1 teaspoon;
- Butter for frying.
Step 1.
Beat the eggs into a deep bowl, immediately add sugar, salt and milk. Beat everything with a whisk or mixer.
Step 2.
Add vegetable oil and mix.
Step 3.
Now add flour with heaped spoons. Do not add everything at once, but in portions and stir constantly so that lumps do not form.
Step 4.
We leave it on the table, and in the meantime, heat up the stove and set the frying pan to heat up. We will fry in butter, this will make the pancakes tastier and more tender. creamy taste. Melt a small piece in a frying pan.
Step 5.
Now fry the pancakes as usual, pour a ladle into the center of the frying pan and distribute the dough in a circular motion over the surface.
Fry on both sides. Then you can serve it for breakfast with sour cream or condensed milk.
Quick pancakes with kefir.
Sometimes it happens that there is no milk in the refrigerator, or it has turned sour. But pancakes need to be made quickly, and the store is closed or far away. It doesn't matter if you have kefir or sour milk. You can bake very tasty pancakes.
Ingredients:
- Kefir – 400 ml;
- Flour – 300 g;
- Egg – 2 pcs;
- Boiling water – 200 ml;
- Vegetable oil (olive) – 30 ml;
- Sugar – 100 g;
- Soda – 0.5 teaspoon;
- Salt to taste.
Step 1.
Beat eggs into a bowl, add kefir, sugar and flour. We also add salt to taste and whisk everything together.
Step 2.
Now dissolve soda in a glass of boiling water, mix and pour into the dough. Mix all this well. If the dough is too thick, you can add a little more water.
Step 3.
Now leave the dough aside for 3-5 minutes. Meanwhile, turn on the stove and let the frying pan heat up. Lubricate it a little with vegetable oil. Then you won't need to lubricate.
Step 4.
When the pan is hot, add vegetable or olive oil and mix well.
Step 5.
Now fry the pancakes on both sides until golden brown, in general, everything is as usual. If it still burns a little, you can add more oil to the dough or grease the pan.
When the dough is finished, serve with jam or condensed milk and have a pleasant breakfast.
Quick pancakes (no sugar).
Here are another quick pancakes, we will make them without sugar, since we eat them with condensed milk or jam. This is for those who can't eat too much sweets.
We will need:
- Milk - 500 ml;
- Egg - 2 pcs;
- Vegetable quantity - 50 ml;
- Flour;
- Salt to taste.
Step 1.
Mix all ingredients immediately in a deep bowl and stir. We usually do this with a mixer, or you can just whisk everything.
Step 2.
Now heat up the pan and grease it with a little oil for the first time. Then you don't have to lubricate it. If it burns a little, add more oil to the dough.
Step 3.
Fry the pancakes on both sides over medium heat until golden brown.
When ready, roll the pancakes into a triangle, pour condensed milk over them and have breakfast.
Quick pancakes on the water.
There is also a simple recipe for quick pancakes but with water. By themselves, they are not very tasty, to be honest. But they are perfect for pancake cakes or filled pancakes. You can use anything as a filling, such as baked apples. Very tasty, I recommend it to everyone.
We will need:
- Flour - 500 g;
- Water - 450 ml;
- Vegetable oil - 150 ml;
- Soda - 1/2 teaspoon;
- Sugar - 1 tablespoon;
- Salt to taste.
Step 1.
Pour vegetable oil and water into a deep container. The water should be at room temperature. Mix.
Step 2.
Now add sugar, salt and baking soda. Mix everything again.
Step 3.
Now add a spoonful of flour, mix and in large portions add the remaining flour, stirring constantly. The dough should turn out runny.
Step 4.
Now, as usual, heat the pan and grease it a little with oil. Once the pan is hot, you can bake the pancake. Pour into the pan, spread over the surface and fry on both sides until golden brown.
When we remove the pancakes onto a plate, grease them a little with butter or vegetable oil so that the next pancakes do not stick. So every pancake.
Step 5.
After the pancakes are fried, put any filling on top, wrap the pancakes in an envelope and that’s it. Can be served.
Mega quick pancake recipe.
And now I present to you a mega quick recipe for pancakes made with milk and yeast dough. It couldn't be simpler or faster. If you are interested, you can use it for emergency situations.
We will need:
- Yeast dough;
- Milk;
- Vegetable oil.
Step 1.
We buy yeast dough in the store, not frozen, usually dough in a bag.
Now take a blender and put our dough into it.
Step 2.
Pour in a little milk, about a glass. Turn on the blender.
Step 3.
Pour everything into a deep bowl and add 50 ml of vegetable oil, mix and that’s it, you can fry the pancakes as usual.
That's all for us. Leave your comments below and join us on Odnoklassniki and read us on our channel in Yandex.Zene. Bon appetit everyone and bye bye.
How to make quick pancakes - simple, but delicious recipes. updated: February 7, 2018 by: Subbotin Pavel
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