I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because it's traditional Russian pancakes they were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.
And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, in the fresh pancake dough no baking powder is used, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.
I would like to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes Although thin, they are quite dense, making them ideal for making filled pancakes. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.
Ingredients
- milk 500 ml
- eggs 3 pcs.
- flour 200 g
- butter (or vegetable) 30 g (2 tbsp. spoons)
- sugar 30 g (2 tbsp. spoons)
- salt 2-3 g (1/2 teaspoon)
From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.
Preparation
Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool. 
Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved. 
Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mixture until smooth. 
Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point. 
Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps. 
Now add the remaining milk and mix again. 
Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream. 
In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour. 
Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.
So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.
Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed. 
When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.
Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible. 
Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.
Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan. 
Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.
To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.
After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.
This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit! 
The secrets of baking perfect pancakes are available to everyone. To figure out at what heat to fry pancakes so that they cook perfectly and don’t stick, you just need to read my article to the end.
For those who are encountering how to fry pancakes for the first time, my recommendations may be very useful. First of all, I would like to note that you need to make pancakes in a dry cast-iron frying pan or pancake maker.
The bottom needs to be lubricated with vegetable oil, just like the sides of the dishes. Whether it’s a frying pan or pancakes on a pancake maker, it doesn’t matter, the dishes need to be perfectly heated.
Turn on the heat on the stove to maximum power, but don’t forget to turn it down afterwards, otherwise there is a high chance that the pancakes will start to burn, even on a cast iron base.
In order to save vegetable oil, as well as reduce calories in a tasty dish, I advise you not to pour it, but only lubricate the surface using a special silicone brush.
Filling the dough
You can fry beautiful and tasty pancakes in a frying pan. This is quite possible if you know how to pour the dough correctly. You need to pour the mixture into the middle. Then tilt the dish in a circular motion so that it spreads along the bottom.
You need to do this as quickly as possible, because the dough quickly sets in a hot frying pan. You should proceed in the same way if you distribute the mass with a ladle.
You need to pour the dough correctly into the center of the pan, and then use a ladle to form a pancake. Be sure to fry on each side.
Frying
Bake pancakes over medium heat on a medium-sized burner. A quiet fire, but on a wider burner, or a strong fire, but on a small one, is also suitable. You should choose a stove burner based on the size of the pan.
Bubbling
If you start frying pancakes in any frying pan, but they immediately begin to bubble, then the whole point is that there is not enough flour in the batter mixture. The recipe needs to be modified. You need to work with flour very carefully.
Otherwise, they may turn out too thick and will not be able to bake properly. When a small bubble appears on the pancakes right in the center, you can pierce it with a fork.
Even if you don't touch it, it will fall off when you finish baking. The taste of the pancakes, whether they are bubbly or not, will remain unchanged.
Pancakes are tearing
Many housewives are interested in the question of how to fry thin pancakes, but so that they do not tear. In fact, the reason for the fact that the blanks are torn will be the incorrect kneading of the dough.
You need to add more flour. If there is enough of this ingredient in the dough, then there is another recommendation - add chicken to the mixture. egg.
If you are interested in the question of how to fry thin pancakes in a frying pan with a thin surface and poor coating, know that the baked goods can really burst in this case.
This is due to the fact that the dough does not have time to bake, and the pancakes at the bottom are already burnt and stuck. Therefore, it is imperative to do the kneading correctly.
Adhesion
Another frequently asked question is how to fry pancakes in a frying pan so that they do not stick to the dishes.
Basically, this situation is a consequence of the fact that the frying pan is on an uneven burner or your stove is installed that way.
In this case, nothing can be done with the stove, and therefore there is another way out. If you add rast. oil, then the pancakes will not stick.
A similar phenomenon can occur when the pan was not washed before baking pancakes.
You definitely need to do this - wash the dishes well, wipe dry and grease the pot. oil. Only then pour in the dough and start baking pancakes.
Try to rotate the pan from time to time. It will be useful to add a plant. oil to the sticking point.
If the pancake sticks a little, then remove the pan from the heat and twist it in a circle, so it should come off intact. Return the pan to the heat and let it cook for a couple of minutes.
You can try to solve the problem by thoroughly washing the frying pan. Afterwards, anoint the dishes again. oil But if a clean frying pan still does not give the desired effect, add chickens to the dough. egg and 1 tbsp. flour.
If the dough is too dry and causes the pancake to break, you need to add more sour cream. butter and milk.
Turning methods
I know different ways to flip pancakes in a frying pan. I suggest you find out the most popular:
- Fork. You need to have the skill to work with thin pancakes and a fork. You need to prick the edge of the pancake with a fork, then help with your hand and turn it over. The procedure is done as quickly as possible, because there is a chance that you can get burned.
- Scapular. I recommend using a wide and thin spatula at the end. This way the pancake will remain intact. When the surface of the cake becomes golden brown, you need to lift its edges. Slide a spatula under the surface and lift to flip.
- Air. This method looks very nice. You need to throw the baked pancake up so that it turns over. Only professionals can do this. Of course, it's important to practice and work with a light pan, otherwise there's a good chance your treats and utensils will end up on the floor. Watch the video to see how professionals do it skillfully.
- Manually. The method is ideal for thin pancakes. Grasp the edge of the pancake with your hands and quickly flip it over. The edges cool much faster than the core, and therefore getting burned is unlikely.
I sincerely hope that one of the methods will be the most convenient for you, you decide to bake a delicious treat for the whole family right now, but read my recommendations to the end.
Removal
We have sorted out the question of how to properly fry pancakes. But now we just need to figure out how to remove pancakes from the frying pan. In fact, there are several methods to achieve this goal:
- Scapular. You need to roll the pancake in the frying pan, tilting the pan, roll it out onto a plate and press the first edge to the dish with a spatula. By pulling, the snack will end up on the dish.
- Fork. Transfer the pancake to a plate with a fork. This can tear the pancake, so you need to be very careful.
- Masterly. This method involves the flight of pancakes from a frying pan with a turnover in the air. An accurate landing in the middle of the dish is guaranteed to all those who will train. Be sure to follow safety precautions.
As a rule, it is customary to place pancakes on top of each other, forming a stack on a plate. At the end of frying, you need to cover the pancakes with another clean plate; you can use the lid for the same purpose.
In this case, the baked goods will remain fresh and warm. All pancakes need to be greased one by one. butter, no matter how long you bake them.
Warming up
You can reheat thin pancakes using two methods:
- Microwave. Set the device to 650 kW of power for 60 seconds. In this case, personally focus on the power of your microwave oven, this is exactly what I do. It will be enough to put 2-4 pancakes. Turn the stack over and repeat the program, but for 30 seconds. During this time the dough will warm up.
- In a frying pan. Place the pancake in a frying pan without first greasing or preheating it, cover with a lid and leave over moderate heat for 2 minutes. Turn the stack over and heat for a couple more minutes. This will be enough to heat the dough.
Frozen pancakes
Semi-finished products with filling are in great demand. You don't even have to heat them up to cook them. Simply put it in a frying pan, watered with vegetable oil. oil and pre-heated.
Fry the pancakes for 5 minutes on both sides. Add 3 tbsp. water and bake for 5 minutes. That's all, you can sit down to eat! Bon appetit. And how many of them to eat is your personal desire!
We have dealt with the theoretical basis, and therefore, finally, I want to pamper you with my original recipes.
Flavorful pancakes with milk
The recipe for baking with milk is very simple, and the list of ingredients is small; how many products are needed is presented below.
Components: 2 pcs. chickens eggs; 75 gr. Sahara; salt on the eye; 1.5 tbsp. flour; 2.5 tbsp. milk; 50 ml plant. oils
Algorithm of actions:
- Chicken Beat eggs, salt and sugar together. I use a whisk for these purposes, but if you want, you can use a mixer.
- I add milk to the mixture and stir.
- I sow the flour and carefully add it to the milk mixture. Lumps must be excluded. I pour in the plant. oil. The dough made with milk should not be thick.
- I heat up the frying pan and spread the mixture with a brush. oil. I try to make the pancake thin with milk. I bake for 30 minutes. I turn it over and cook until done. Which fire is best to bake on depends on the situation. I recommend above average power.
I serve it on the table, covered with yogurt, jam or sour cream. The filling may vary. I wish you bon appetit.
Pancakes on the water in a hurry
If there is no milk at home, but you really want to eat pancakes, then I advise you to take note of this recipe. Thin pancakes are not difficult to prepare, but they turn out delicious, and also low in calories.
Components: 250 gr. flour; 50 gr. rast. oils; 250 ml water; 2 pcs. chickens eggs; salt; 50 gr. Sahara; soda and vinegar.
If you need to reduce calories, add 1 tbsp. Sahara. Those with a sweet tooth, on the contrary, can increase the presence of this component.
To bake pancakes in a hole, you need to use baking soda, dissolved in 1 tbsp. vinegar.
Cooking algorithm:
- I'm whipping chickens. eggs with sugar. I add half a tbsp. water (necessarily warm). I'm whipping it up.
- I introduce quenched soda and flour. I add the rest of the water, grow. oil.
- I fry thin homemade pancakes for about 30 seconds. from each side.
Pancakes with starch
When mastering the preparation of pancakes, you need to pay attention to this recipe. Starch allows you to perfectly hold the dough together so that it does not tear. In this case, the pancakes will be thin. In this case, we will cook not with milk, but with kefir.
Ingredients: 400 ml kefir; 2 pcs. chickens eggs; 75 gr. flour; 100 gr. starch; a little soda, the same amount of salt; 50 gr. sugar and vegetable oils
Cooking algorithm:
- Chicken I beat the eggs with sugar, kefir, soda, and salt. I add flour and starch. I remove the lumps. The mass will be homogeneous, only then I introduce the plant. oil.
- I pour the mixture into the pan and cook.
Yeast pancakes
The recipe requires some free time, since you need to work with yeast, but know that the result is worth it.
Previously, our ancestors cooked similar pancakes in Russian ovens, but we will cook them in a simple frying pan. Such a treat turns out to be nourishing and tasty; you can serve it to your guests without any doubt.
Ingredients: 850 ml milk; 2 pcs. chickens eggs; 50 gr. sugar and vegetable oils; 10 gr. dry yeast; 2 tbsp. flour; 5 gr. salt.
Algorithm of actions:
- I make a dough: yeast in milk. I add half a tsp to the mixture. sugar, salt and 75 gr. flour. The dough will not be thick, you need to let it stand for about 20 minutes.
- At this time I beat the chickens. eggs with the rest of the sugar. I add salt. I combine the dough with the mixture. I add flour. All lumps need to be removed. I add milk.
- I add more flour and dilute it with milk. I alternate until I have used all the specified amount of flour. I put the mixture on a plate with boiling water. Cover with a napkin and leave aside for the dough to rise.
- I bake pancakes, grease each of them before serving. oil
Pancakes with seasoning
By baking you need to understand the filling. You can prepare it in different ways, the main thing is that it gives you pleasure. Use meat or sausage, fruits or vegetables, etc.
Ingredients for filling: green. onion; 1 PC. chickens egg; rast. oil.
Algorithm of actions:
- Boiled chicken I cut the egg into small pieces. I mix with onions. I fry it for growing. oil for about 10 minutes.
- Having distributed the filling, pour out the dough. Fry until the filling is sealed into the dough.
- It turns out really original and very tasty. By the way, the method can be varied: first pour out the dough, and then put a lot of baking on top.
You can vary the baking according to your taste. There are low-calorie recipes that even those people who watch their figure will like.
I advise everyone to try them, believe me, even novice cooks will be satisfied with the results.
My video recipe
Previously, pancakes were baked in ovens, but today the recipe is much simpler and takes a minimum of time. a lot, but how to choose the best one and how to fry pancakes in a frying pan?
How to properly fry pancakes in a frying pan
To be able to cook pancakes according to any of the proposed recipes, you need to know the technology itself.
To do this you should:
- Make classic dough (according to recipe 1).
- Heat a frying pan with two tablespoons of vegetable oil. Pour in the dough by the ladle when the pan is hot and the oil begins to bubble.
- Twist the handle of the pan in your hands to even out the dough on the base.
- Fry the pancake until golden brown, on average 20-25 seconds on one side.
- Prepare a plate of pancakes from all the batter. If desired, you can grease them together with butter so that they do not stick together.
You can reheat the pancakes either in the oven, so that they look as if they were just cooked, or in the microwave. As a first option, you can bake them for 10 minutes with sour cream and cottage cheese, and when heated in the microwave you can get a quick warm breakfast. You can add a little imagination here and try these pancakes with different fillings!
Universal pancakes in a frying pan (recipe 1)
Need to:
- Vegetable oil
- Water (can be replaced with milk, kefir)
- Salt and sugar
This recipe produces very thin and even pancakes that do not bubble or tear when flipped.
The main thing is to knead the right dough, which will be discussed below. The base of any pancake is a delicious batter that sets quickly and cooks evenly.
Cooking:
- Prepare the base for pancakes - one glass and a couple of spoons of flour on top, dilute with water or milk with two glasses. Be sure to sift the flour.
- Add two eggs to the dry mass and beat the mass well.
- If cooking with water, you should strictly adhere to the recipe. If you choose milk or kefir, then you should add a little water, depending on the consistency. Pancakes made with milk alone can burn, and sour milk is quite thick, so it first needs to be diluted with water.
- Sugar should not be abused. Not only will the pancakes be very sweet, but then they will also start to burn a lot. Of course, this will affect the final result. Therefore, three tablespoons of sugar is the maximum, but it is best to take 1-2 tablespoons per small pinch of salt.
- If desired, you can add half a teaspoon of soda to the dough to make the pancakes more fluffy and soft.
- Be sure to add a couple of tablespoons of vegetable oil to it to avoid overdrying. You shouldn’t pour more, otherwise the pancakes will be too greasy. It should be taken into account that vegetable oil will also be needed for frying.
- It is equally important to warm the frying pan well, but not to heat it to the limit. The best way to check this is to fill with water and drain it immediately. Place the wet frying pan on the fire. When the water has evaporated, quickly pour a thin layer of vegetable oil and pour in the dough for the first pancake.
- Bake pancakes on each side for 15-20 seconds. Watch their color. It is best to follow the same principle for all pancakes so that they do not differ much in frying.
Milk pancakes
Need to:
- Milk
- Vegetable oil
- Sugar and salt
Pancakes made with milk turn out even more tender and flavorful than those made with water. They are more elastic and resilient, and the dough of such pancakes has a pleasant color and ideal consistency.
Preparation consists of:
- Knead the batter from 2 eggs, three tablespoons of sugar, 2.5 cups of milk, 1.5 cups of flour, a pinch of salt and two tablespoons of vegetable oil. If the consistency of the pancakes is like liquid sour cream, the recipe was a success; if it is a bit thick, you can add a few tablespoons of water.
- Adding vegetable oil to the dough is necessary to prevent the pancakes from burning. It will also be used for frying, but in smaller quantities, which should be taken into account when heating the pan.
- Pancakes can be served with yogurt, honey or simple homemade jam. You can use any variations or even add different toppings!
If the pancakes burn or shrink, then you need to dilute the dough a little with water. Also, the reason why this happens may be an excessive amount of sugar in the dough. Next time it's better to put less.
Pancakes on the water
Many people think that pancakes on water are not as tasty. Of course, the dough is not so elastic and aromatic, but if you don’t have milk or kefir on hand, then this cooking option may be ideal. It is also worth noting the low calorie content of this dish. Even after eating a stack of these pancakes, you don’t have to be afraid that in the evening they will affect your waist.
Required:
- Sugar and salt
- Vegetable and butter
- Salt and soda
Step-by-step preparation:
- Take 2 eggs, dilute in 250 ml of boiled water and beat.
- Add two tablespoons of sugar (to reduce calories, one spoon is better).
- Add a teaspoon of baking soda, quenched with vinegar.
- Add 250 g of flour, stirring.
- Add a pinch of salt.
- Stir until all lumps are broken.
- For better results, you can then strain the dough.
- Pour it onto a hot frying pan, gradually leveling it over the base.
- You can fry in either butter or vegetable oil.
If it is, then the dough is too liquid - you need to add flour and mix thoroughly so that there are no lumps.
Pancakes with kefir and starch
Need to:
- Kefir
- Starch
- Salt and sugar
Step-by-step preparation of pancakes with kefir and starch:
- For the recipe you need to prepare 400 g of kefir, 2 chicken eggs and half a glass of flour mixed with 100 g of starch.
- Separately, knead the dry ingredients, add two tablespoons of sugar, a pinch of salt and soda on the tip of a knife.
- Immediately add 50 g of butter at room temperature to the mixture, gradually kneading it with the bulk.
- Beat eggs with sugar in a separate bowl, add salt, kefir and soda.
- Gradually add the dry mass, stirring constantly.
- Pour in a couple of tablespoons of vegetable oil when the mass is already well mixed (it is better to reduce it to one spoon so that the dough is not very high in calories and fat).
- These pancakes cook very quickly, you need to constantly monitor the degree of frying.
Do not pour a lot of batter, otherwise the pancakes will turn out thick and will not fry as well.
Yeast pancakes in a frying pan
Pancakes made with yeast are a rarity these days, because it is much easier to knead the batter according to the classic recipe. But is it really that tasty? After testing this recipe, you can definitely answer this question!
You will need for cooking:
- Yeast
- Milk
- Sugar and salt
- Vegetable oil
Previously, these were the pancakes that were baked in ovens. They turn out fluffy, but require more time, because you need to wait until the dough rises.
How to cook:
- Half the milk (about 400 ml) should be mixed with 10 g of yeast.
- Add a teaspoon of sugar, a pinch of salt and 75 g of flour.
- The dough should be quite liquid. It needs to be given time to brew in a warm place.
- Cover the dough tightly with cling film.
- After 20 minutes, you can open the dough and continue working with it.
- Beat in two eggs and mix well.
- Gradually add another one and a half cups of flour and pour another 450 ml of milk.
- It is better to gradually add flour, alternating it with pouring milk. This will help avoid lumps in the dough and also ensure uniformity.
- Leave the dough again for a while, literally 10-15 minutes in a warm place.
- After this you can use medium heat.
You need to use yeast, lubricate it with butter. This way they will be even juicier!
Non-stick pancakes (video)
Simple and delicious pancakes (video)
Each recipe is interesting in its own way; any housewife can bake such pancakes if she follows the given recipes. Of course, it is better to cook in a pancake pan, the diameter of which will allow you to bake pancakes of the ideal size. But even if you don’t have such a frying pan at home, you can cook in any one with a not very thick bottom.
1. Which frying pan should I choose?
Tested by our grandmothers and having seen more than one Maslenitsa, a cast iron frying pan is the best option for baking pancakes. It heats up evenly and stays warm for a long time. Its thick bottom helps the dough bake well. Thanks to the porous cast iron surface, a protective oil layer is formed, which prevents the pancakes from sticking to the bottom and burning.
To preserve the beneficial properties of a cast iron frying pan, it is not recommended to wash it, just clean it: pour in sunflower oil and sprinkle in a tablespoon of coarse salt, heat it, and after cooling, wipe it thoroughly with a paper towel or dry cloth. If necessary, repeat the procedure.
A significant disadvantage of a cast iron frying pan is its weight. Modern products with non-stick coating are more practical in this regard. But the main thing is that the edges of the pancake pan are low, the bottom is thick, and the handle is long and comfortable.
2. How to prepare the right dough?
There are many recipes for making pancakes. It doesn’t matter which one you prefer, any of them will have flour among the main ingredients. Don’t be lazy to sift it: this way you will not only clear it of lumps and impurities, but also saturate it with air. With this flour the dough becomes light and fluffy.
For the best pancake mix, it is advisable for the milk and eggs to be at room temperature. They should be taken out of the refrigerator in advance or warmed a little before use. Ideally, it is better to beat the yolks and whites separately. Proteins, brought to a fluffy foam, must be added at the very end to make the dough lacy.Flour is introduced gradually and carefully, constantly stirring the dough. But this should be done after you have thoroughly mixed the liquid ingredients.
Don't forget to add at least a pinch of salt to the dough, even if you are planning dessert pancakes. Salt gives the dish an interesting and rich taste.Another important touch is a little sunflower oil: with it the dough will stick to the pan less, and you will have to grease it less often. A sign of a good freshly kneaded dough is small bubbles on its surface. Over time they disappear.
3. What consistency should the dough be?
The golden mean is important here: the dough should not be too thick or too thin. Its ideal consistency is a bit like liquid sour cream or heavy cream. The dough should not spread in the pan too quickly or too slowly. In the first case, you need to add a little more flour to it, and in the second, dilute it with warm water: it improves not only the consistency of the dough, but also has a positive effect on the taste and fluffiness of the pancakes.
4. How and with what to lubricate the frying pan?
Suitable lubricants for frying pancakes are: vegetable, butter or ghee, lard or any animal fat. To ensure that the surface of the pan is evenly greased, you can use half an onion or a raw potato placed on a fork. Our grandmothers also used this “brush”. You can replace it with a regular silicone culinary brush. You need to grease not only the bottom of the pan with oil, but also its entire inner surface.
5. How much and how to pour the dough?
The thickness and taste of the pancakes depends on the amount of dough in the pan. The capacity of the ladle needs to be measured against the size of the frying pan and the ideal ratio must be found. For example, for a medium-sized frying pan (with a bottom diameter of 20 centimeters), one standard ladle (about 0.14 milliliters) of dough will be quite enough. There are two best known ways of pouring dough: into the middle of the dish and from one of the raised sides. In any case, it is necessary to achieve uniform distribution of the dough over the bottom of the pan. To do this, you need to quickly and carefully pour the dough, slightly tilting and rotating the bowl clockwise.
6. How to heat a frying pan correctly?
The main reason for lumps in pancakes is an insufficiently heated frying pan. Please note that a cast iron frying pan takes longer to heat up than a regular Teflon frying pan. The size of the burner is selected according to the size of the frying pan. The smaller the burner, the stronger the flame should be, but do not bring it to maximum. The best option is a medium burner with medium heat intensity. On a wide burner there is a risk that the core of the pancake will not cook well. You can speed up the cooking process by using 2 or 3 pans at once.
7. When and how to turn pancakes?
When frying pancakes, it is important not to dry them out. The condition that signals the pancake needs to be flipped is a smooth, bubbly, slightly golden surface with no remaining batter. There is no need to wait until the bottom of the cake turns chocolate brown. Although some people really like these crispy pancakes.
Before flipping the pancake, run a spatula along the edges, gently peeling them away from the surface of the pan. Then, sliding the spatula to the middle of the pancake, quickly turn it over. It is best to use a thin wooden spatula for these purposes. Metal utensils can damage the coating of the pan and tear the thin pancake circle.
8. How to transfer pancakes from a frying pan to a plate?
There are at least 3 ways to do this: using a wooden spatula, a fork and a masterly release with an accurate calculation of the trajectory of its flight onto the plate. The first option is the most convenient and simple: from an inclined frying pan, a pancake, held with a spatula, slowly slides onto a plate. The second method is more risky: using a fork can damage the pancake, but with its help you can easily find out about the degree of readiness of the dish. The third, effective option is difficult to implement without proper training and skills.
9. How to serve pancakes?
It is worth considering in advance the number of people you are going to treat with pancakes. On average, there are 3-4 pancakes per serving. But during Maslenitsa, 5 pancakes per guest “fly away”. On this holiday, pancakes can be served as a main course, and not just as a pastry for tea. A plate with a stack of pancakes, several bowls with sauces are placed in the center of the table, and guests are given personal plates with forks and teaspoons. And don't forget about napkins - there should be enough for everyone.
10. How to store pancakes?
Traditionally, pancakes are stacked, carefully greasing each layer with butter. At the end of cooking, cover the pancakes with a plate and a towel so that they stay hot longer and do not dry out. You can heat the pancakes in a microwave, warm (about 50 degrees) oven, or in a bowl placed in a pan of boiling water for a few minutes. On average, fresh pancakes are stored in the refrigerator under cling film or in a container for about 2-3 days, and in the freezer for a whole month.
And finally, let’s name a few of the most common problems when baking pancakes and how to fix them:
- - for dry and brittle pancakes, you need to flavor the dough with a small amount of milk and butter;
- - bubbles in the center of the pancake can be removed by pricking them a little with a fork;
- - pancakes tear if they don’t have enough eggs and flour;
- - if the pancakes stick to the bottom of the pan, check whether the pan or stove is level, and add vegetable oil to the dough.
Delicious and good luck with your pancakes!
Loading...