Women who decide to learn how to make pancake dough at home are faced with the problem of choosing the ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn flour.
In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, a light, lacy texture with holes is popular, and pancakes are often served as a dessert.
It's hard to tell which pancake batter recipe is the right one. Pancakes cooked on kefir turn out delicate and thin, and cornmeal adds an unusual color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.
I offer the most popular recipes for pancake dough. The option you like in combination with fresh products will help to please the family with an excellent delicacy.
I will pay a little attention to the secrets of cooking and 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 looking for a figure, use low-calorie foods.
Classic dough for pancakes with milk
Ingredients:
- Water - 600 ml.
- Flour - 300 g.
- Eggs - 3 pcs.
- Soda - 0.1 tsp.
- Sugar - 2 tbsp. spoons.
- Salt - 0.5 tsp.
- Citric acid - 0.5 tsp.
- Olive oil - 1 tbsp. a spoon.
Cooking:
- 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 bowl, combine flour with baking soda and salt. In the resulting flour mixture, add beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and mix.
- Bake pancakes on both sides in a preheated pan with a small amount of vegetable oil. These pancakes are combined with different fillings.
The option of pancakes on the water is less high-calorie, due to the lack of milk and butter. On average, there are 135 kcal per 100 grams of product. A few pancakes for breakfast will not harm the figure.
Dough for pancakes on kefir
If you want airy, openwork and incredibly tasty pancakes, use kefir for cooking. A delicacy is prepared from a minimum amount of products and does not require much time.
Ingredients:
- Kefir - 3 cups.
- Flour - 2 cups.
- Eggs - 2 pcs.
- Sugar - 1 tbsp. a spoon.
- Salt - 0.5 tsp.
Cooking:
- Break the eggs, whiten the whites from the yolks. Rub the yolks with sugar, combine with two glasses of kefir and mix until smooth. Gradually add flour.
- Beat egg whites with salt until fluffy. Pour the remaining kefir into the dough along with whipped proteins. Stir.
- Bake pancakes in a preheated pan, greased with oil. Fry on each side until golden brown.
Videos cooking
Calorie content of pancakes on kefir on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in the calorie content of the main liquid ingredients.
How to make yeast dough for pancakes
Yeast dough is best suited for making the thinnest pancakes. Preparing a delicacy from such a dough is simple. The main thing is to correctly determine the amount for one pancake. The result is an excellent breakfast dish.
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.
Cooking:
- Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
- In the resulting mixture, beat the eggs, add the flour and knead the dough. The result is a homogeneous mass, which in consistency resembles thick sour cream.
- Wrap the container with cling film and place in a preheated oven to 40 degrees, turned off the oven. Keep the dough warm for about an hour. During this time, it will increase in volume.
- After the time has elapsed, punch down the yeast dough and mix with a ladle. As a result, the mass will slightly settle 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 calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in its pure form. If eaten with jam or condensed milk, the figure will double.
How to cook thin and thick dough for pancakes
thin dough
Making thin pancakes is not an easy task, which is impossible to solve without knowing some culinary secrets. 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. a spoon.
- Salt - 0.5 tsp.
- Vegetable oil, soda.
Cooking:
- Beat the eggs with a mixer with sugar and salt. In the resulting mixture, add part of the flour with soda and mix.
- Add a tablespoon of vegetable oil, half of 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
The following recipe will be appreciated by fans of lush pancakes. I tried a lot of recipes and settled on this one. It allows you to cook 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.
- Melted butter - 60 g.
- Salt.
Cooking:
- Whisk eggs with sugar and milk. In a separate bowl, mix the sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mass for 5 minutes.
- Bake thick pancakes in a greased heated pan on each side for a minute and a half. Serve with your favorite toppings.
It seems that the recipes do not differ much, but the differences are fully manifested only in ready-made pancakes. Try the recipes in practice, and the difference will become apparent.
Delicious custard dough with milk
Like custard pancakes? You can easily cook them if you learn how to make choux pastry. Remember, the end 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.
Cooking:
- Whisk the eggs in a deep bowl. In the resulting egg mixture, add milk, sugar and a pinch of salt. Add melted butter to the dough and mix.
- Add the sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
- Bake custard pancakes in milk in a hot frying pan with butter. As soon as holes appear, carefully turn over.
Video recipe
Contrary to simplicity, custard pancakes are appropriate on any table. And no wonder, 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 uncomplicated device facilitates the fate of cooking.
Ingredients:
- Flour - 10 tbsp. spoons.
- Milk - 600 ml.
- Eggs - 2 pcs.
- Vegetable oil - 3 tbsp. spoons.
- Sugar - 3 tbsp. spoons.
- Salt.
Cooking:
- To prepare pancake dough, you will need a 1.5 liter plastic bottle and a small watering can. First, pour the flour into the washed container, then pour in the lightly beaten eggs, vegetable oil and milk.
- Lastly, send sugar and salt to the bottle. Close the lid and shake until the ingredients are combined. Pancake dough is ready.
- To bake pancakes, heat up an oiled skillet, 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 when cooking, you will only stain one pan, and with classic cooking, the list of dirty dishes includes more spoons, pots and bowls.
Is it possible to make dough for pancakes without eggs
Some cooks are sure that it is impossible to make good dough without eggs. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the right 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 teaspoons each.
COOKING:
- Combine sifted flour with sugar and salt. Pour water into the resulting mixture along with milk and mix. Add refined oil and beat the mass with a mixer. The end result is a soft dough.
- Set the mass aside for 30 minutes. During this time, the flour will release the gluten, as a result of which the pancakes will bake normally. Before frying, add soda quenched with vinegar to the dough.
- Bake pancakes in a preheated pan, pre-greased with oil. Fry each side for 45 seconds.
What can be made from pancake dough besides pancakes
Did you know that you can make many other incredibly delicious dishes from pancake dough? It's about quick and easy baking. Since the batter is stored in the refrigerator for a long time, I advise busy housewives to take a closer look at the recipes that I will share below.
pancake cake
The dessert in question is the perfect combination of pancakes, chocolate and orange butter. Even a beginner can cope with the task of making a cake.
Ingredients:
- Fat-free cottage 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.
Cooking:
- Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After the time has passed, bake pancakes, frying on each side until golden brown.
- Make the filling. Whip softened chocolate butter with cottage cheese. The result is an air cream. Mash the berries in a separate bowl.
- Cover each pancake with a layer of cream, and spread a small amount of berry puree on top of the cream.
- Assemble the cake. Top the dessert with fresh berries, pistachios and chocolate syrup.
Clafouti
Clafoutis is a casserole made with 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 give 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.
Cooking:
- Break eggs into a deep bowl, add flour, sugar and vanilla, mix.
- In the resulting mixture, gradually pour the milk along with the cream, mix well.
- Put some berries on the bottom of cupcake molds and fill with batter.
- It remains to send the dish to the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.
Serve hot.
Yorkshire pudding
Delicate buns made from pancake dough, prepared according to English technology, are filled with filling, and served neat 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.
Cooking:
- Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
- Pour in the remaining milk, stir. Set the dough aside for a few hours.
- Put a small piece of butter into molds with a diameter of 8-10 cm, put in the oven to warm up.
- Fill hot molds with pancake dough and put 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 the family with amazing delicacies.
Novice cooks are of the opinion that making pancakes is the easiest task. When it comes to cooking, they often face a variety of challenges. In the final part of the material, I will share useful tips for preparing the “correct” pancakes, which will serve as a guide. I have tried all the tips in practice and repeatedly convinced of their effectiveness.
How to bake pancakes
As you understand, making pancakes requires certain skills and experience. How much to pour the dough, when to turn over, when to shoot - the most important questions. Check out the tips below to help you prepare delicious desserts.
- Of great importance is the surface on which the treats are prepared. A cast iron skillet with a thick bottom is best. On it, the pancake is evenly baked, it acquires a beautiful color. A pancake pan with a Teflon coating and low sides will also work.
- Preheat the skillet well before making pancakes. Cover the bottom with a layer of coarse salt and heat until it darkens. Before cooking, shake off the salt and wipe the dishes with a paper towel.
- Lubricate the bottom of the pan with vegetable oil or a piece of lard. If there is oil in the dough, grease only before cooking the first pancake. If butter is not included in the batter, grease the pan before baking each pancake.
- Fill a ladle 2/3 full with pancake batter and pour into the center of the heated skillet. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turned out lumpy, don't be discouraged. This will help determine how much batter to pour in to make an even and thin pancake.
- Bake on medium heat. Once the edges are brown, flip to the other side using a fork or wooden spatula.
- Put the finished pancakes on a plate of the appropriate diameter. Lubricate each pancake with butter. Keep covered to keep from drying out. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.
Thanks to these tips, you can easily prepare delicious and beautiful pancakes that will delight the household with taste and aroma. Remember, the most delicious treats are those that have recently come out of the pan. I do not recommend delaying the tasting.
How to make dough without lumps
If there are lumps in the dough, you can’t count on delicious, even and beautiful pancakes. Fortunately, there are several ways to help solve the problem.
- To make the dough without lumps, the liquid, whether it be water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and easier to break up lumps.
- To eliminate lumps, some cooks first knead a thick dough, then gradually pour in the liquid provided for in the recipe and mix.
- In the case of an excessively liquid dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.
Any of the above methods will help in preparing the perfect pancake dough and the result will be appropriate.
Pancakes in Russia are not just food. This is - in a certain sense - part of the culture of the people, a reflection of its traditions. Ever since pagan times, they have been a ritual dish that was consumed exclusively in certain life situations. In the modern world, they have already 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 options for this dish, but we will still try to master a couple of traditional recipes.
Yeast dough for pancakes
From time immemorial, real Russian pancakes have always been yeasty, thin, soft and porous. The fashion to add 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 of milk;
- 200 ml of water;
- 100 ml of 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 rest of the ingredients, mixing thoroughly. When the dough for pancakes 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, in order to make really tasty pancake dough, it is important to handle it very delicately. Never stir again! We bake our pancakes on a greased 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, we take:
4 eggs (separate the proteins from the yolks, we will need both);
- 60 grams of softened butter;
- two glasses of milk;
- a glass of flour;
- 1½ tablespoons powdered sugar
- a pinch of salt.
Cooking technology
Rub the yolks with butter, add a glass of milk, flour and powdered sugar. Whisk until smooth. It turns out quite a thick dough. Pour another glass of milk into it and mix well. Separately, beat the whites with salt until fluffy foam and carefully introduce them into the dough. Everything, the dough for pancakes is ready. It turns out to be very airy, so we pour it into the pan in a much smaller amount than usual. As a rule, it is necessary to lubricate the pan only at the very beginning, then this is no longer required due to the butter in the dough. These pancakes also do not require lubrication with oil. Now you know how to make pancake batter. 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.
Stuffing for pancakes from the liver
This filling is one of the most delicious and easy to prepare. Finely chop chicken or beef liver, salt and fry in oil. Do not overcook in a pan (the liver does not like this). Separately, fry the onion and grated carrots on a coarse grater. We pass all the components through a meat grinder, mix well, add spices. It remains only 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 came with experience that will help those who do not have this experience to master the preparation of dough and baking pancakes without any problems. So that they - pancakes - are always tasty.
What and how to cook
Let's say right away that it is possible to get by with a bowl and a spoon, but it is difficult, because it is unlikely that a spoon will be able to knead the dough without lumps. Better to use a whisk.
If you have electrical kitchen appliances - everything is easier. Pancake batter is easy to make in a blender or mixer jar, or with a hand mixer or hand immersion blender in a high rimmed bowl.
By the way, if your family has a hand-held mechanical mixer - the one where you need to turn the handle - use it. He kneads the dough well, and besides, he does not spray flour on the sides, which is characteristic of electrical appliances with their speeds. Not to mention the fact that the dishes will have to be washed less.
Required Ingredients
- 1.5-2 cups of wheat flour (240-300 g)
- 500 ml milk or water or mixtures thereof
- 1-3 eggs
- half a teaspoon of fine salt
- 1 st. a spoonful of sugar
- 1-2 tbsp. tablespoons of vegetable oil
2. For this amount of dough, we usually use 1 egg. 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. More eggs make the dough denser - which many people like. If you don’t know, pancakes will be baked without eggs at all, however, 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 hand kneading and mixer-blender.
5. Having obtained a homogeneous smooth dough, add liquid gradually, bringing the dough to the desired 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, the dough with which we carefully knead again. Oil will allow you to bake pancakes without greasing the pan before each serving of dough.
6. It is best to bake pancakes in a good cast-iron pan, but it turns out no worse on a modern thick-walled pan. The frying pan must be heated over high heat and greased with vegetable oil before the first pancake using a culinary brush. Never pour oil into a pan - the dough will simply “move out” on one side.
7. Holding the pan on the weight in your left hand, pour the dough with a ladle and at the same time turn the pan with a quick movement 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 should not do is to add the dough so that the pancake is sure to be round. On the second or third time, everything will turn out right.
8. We turn the pancake over when the bottom side of it is browned, and the top has become matte, there is no shiny “wet” dough left. Is the bottom side overcooked? So, you need to slightly reduce the fire of the burner. From practice - one side is fried for 20-30 seconds, depending on how ruddy you want to get the crust.
9 . It is better to use a wide spatula - it will allow you to flip the pancake in one quick movement - and with a thin edge, which is easy to pry off the pancake.
10 . The thickness of the pancake is determined not only by the density of the dough, but also by how much we pour it into the pan.
11. This method of kneading dough for pancakes is universal - verified. 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 of thick sour cream. Pour into the pan with a tablespoon, fry either in boiling oil or without it, like pancakes. In the first case, we get ruddy fluffy pancakes, in the second - thinner and dryish ones.
Practical Tips
When we pour flour into the liquid, it is better to first take a spoon and stir it in the liquid. This should be done 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 your own person.
It is better to rinse the whisk, mixer attachments or hand blender immediately after kneading the dough, before they dry out. The same applies to stationary devices, from which the finished dough must be immediately poured into a convenient bowl.
The pan and burner must match. A small burner will burn the middle of a pancake in a large pan, a large burner will burn the edges of a pancake in a small pan.
For sweeter pancakes, of course, you need to increase the amount of sugar. But then it’s worth baking them on a slightly lower heat, since the sweet dough blushes 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 to be denser and thicker.
If we prefer spring rolls to have a fried crispy crust, it is better to use the following frying method: bake pancakes on one side, turn over, hold for a few seconds - just so that there is no “wet” dough left, and remove. After that, spread the filling on the ruddy side, fold it into an envelope or roll and fry in boiling oil.
Try experimenting with grated cheese, raisins, pieces of candied fruit or fruit in your pancake or pancake batter and you'll find many interesting flavors.
Not gods, as everyone knows, pots are fired, but in our case, anyone can learn how to bake wonderful pancakes.
Greetings our dear readers. Very soon, here comes a wonderful holiday - Maslenitsa. And this means that winter is ending and you need to eat pancakes. On this holiday, everyone bakes them, probably. But we definitely do them, and not necessarily on holidays, but even just like that. Here we will consider with you recipes for quick pancakes.
You never know what can happen to us and with us, but it happens that you want pancakes, but there is not enough time. Or maybe you want to please the kids for breakfast, and again there is not enough time. You can get out - go buy semi-finished products, and in the morning just fry.
Ha, but it's 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 recipes for pancakes.
Get ready - at the very end you will find a mega simple and very quick recipe for quick pancakes. As well as a couple of tips, stay with us and we'll get started.
Quick pancakes with milk.
It takes a minimum of time, nothing complicated. Just mix everything and cook, and when the kids wake up, they will be delighted with 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.
We drive eggs into a deep bowl, immediately sugar, salt and milk. Beat everything with a whisk or a mixer.
Step 2
Add vegetable oil and mix.
Step 3
Now add flour with spoons with a slide. Add not all at once, but in portions and mix constantly so that lumps do not form.
Step 4
We leave it on the table, and in the meantime we heat the stove and put the pan to heat up. We will fry in butter, so pancakes turn out tastier, acquire a delicate creamy taste. Melt a small piece in a frying pan.
Step 5
Now fry the pancakes as usual, pour with a ladle into the center of the pan and distribute the dough over the surface in a circular motion.
Fry on both sides. Afterwards it can be served for breakfast with sour cream or condensed milk.
Quick pancakes on kefir.
Sometimes it happens that there is no milk in the refrigerator, or it is sour. And pancakes need to be made quickly, and the store is closed or far away. It does not matter if there is kefir or sour milk. You can bake delicious pancakes.
Ingredients:
- Kefir - 400 ml;
- Muk - 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.
We drive eggs into a bowl, pour in kefir, put sugar and flour. Also salt to taste and beat everything with a whisk.
Step 2
Now dissolve soda in a glass of boiling water, mix and pour into the dough. All this is well mixed. If the dough is too thick, you can add a little more water.
Step 3
Now leave the dough aside for 3-5 minutes. In the meantime, turn on the stove and put the pan to heat up. Grease it a little with vegetable oil. Then you don't need to lubricate.
Step 4
When the pan is hot, add vegetable or olive oil to the dough 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, then you can add more oil to the dough or grease the pan.
When the dough is over, serve it on the table with jam or condensed milk and have a nice breakfast.
Pancakes in a hurry (no sugar).
Here are some more quick pancakes, we will make them without sugar, as we eat them with condensed milk or jam. This is for those who can not have a lot of sweets.
We will need:
- Milk - 500 ml;
- Egg - 2 pcs;
- Vegetable little - 50 ml;
- Flour;
- Salt to taste.
Step 1.
Mix all the ingredients immediately in a deep bowl and mix. Usually we do this with a mixer, you can just beat everything with a whisk.
Step 2
Now we heat the pan and for the first time grease with oil a little bit. Then you can not lubricate. If it burns a little, then add more oil to the dough.
Step 3
Fry pancakes on both sides over medium heat until golden brown.
When ready, fold the pancakes into a triangle, pour over condensed milk and have breakfast.
Quick pancakes on the water.
There is also a simple recipe for quick pancakes but on the water. By themselves, they are not very tasty, to be honest. But they are perfect for pancake cakes or spring rolls. Anything can be used as a filling, such as baked apples. Very tasty, I advise 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. Water should be at room temperature. We mix.
Step 2
Now add sugar, salt and baking soda. We mix everything again.
Step 3
Now add a spoonful of flour, mix and add the remaining flour in large portions, constantly stirring. The dough should be runny.
Step 4
Now, as usual, heat the pan and grease a little with oil. As soon as the pan heats up, you can bake a pancake. Pour into the pan, spread over the surface and fry on both sides until golden brown.
When we remove the pancakes on a plate, grease a little with butter or vegetable oil so that the following pancakes do not stick. So every pancake.
Step 5
After the pancakes are fried, we put the filling on top, any, wrap the pancakes with an envelope and that's it. Can be served at the table.
Mega quick pancake recipe.
And now I present to you a mega quick recipe for pancakes with milk and yeast dough. Easier and faster than you can imagine. If you are interested, you can take it into service for emergency situations.
We will need:
- Yeast dough;
- Milk;
- Vegetable oil.
Step 1.
We buy yeast dough in the store, which is not frozen, usually dough in a bag.
Now we take a blender and put our dough into it.
Step 2
Pour some milk, about a glass. We 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 we have. Leave your comments below, join us in Odnoklassniki and follow us on our channel in Yandex.Zene. Bon appetit everyone and bye bye.
How to cook quick pancakes - simple but delicious recipes. updated: February 7, 2018 by: Subbotin Pavel
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