Regular pancake batter. How to make pancakes

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All dough ingredients should be at room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw bacon on a fork. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Fold the finished pancakes in a pile, spreading each with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until tender, and then chopped in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add a boiled egg to it. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes in many ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" above the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and gently fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make a batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onions and herbs
ground black pepper.

Cooking:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, put on a baking sheet, cover with foil and bake at 180 ° C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chopping the greens and cutting the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Lay the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over with tomato sauce. Put in a hot oven for 15 minutes.

Enjoy your meal!

Larisa Shuftaykina

Hello! I, as a lover of pastries in all its manifestations, offer for consideration primordially Russian pastries - pancakes. Kneading dough for pancakes is as easy as shelling pears, and the pleasure of eating this dish is a lot! Moreover, there are many options for filling pancakes with various fillings from simple butter and sugar to black caviar.

It is doubtful that we thought, but pancake recipes come in different types, they differ not only in fillings, but also in ingredients such as: kefir, milk or water. The composition may even include different types of flour. Moreover, there is a kind of pancakes in the dough which includes chicken liver.

It is impossible to say unequivocally which type of pancakes is better, because this has been the custom since ancient times and we often cook them as a ritual dish. So, for example, it is customary to cook pancakes for Shrovetide, it's no secret that this holiday came to us from pre-Christian times, and on Shrovetide our ancestors burned an effigy that symbolized winter, and ate pancakes as a symbol of the sun and the beginning of a new cycle (new year, new life).

Ever since those times, already on a subconscious level, through the memory of our ancestors, pancakes have been strongly associated with something bright and festive. I hope the pancake recipes below will help you please your family and friends.

Preparatory stage

Flour 2 cups, milk 3 cups. 3 eggs, half tsp salt and a tablespoon of sugar.

We are starting to prepare our workplace for making pancakes, because it directly depends on whether you will suffer or everything will go like clockwork.

The main thing from the very beginning is to set up correctly and observe all the nuances, and so:

When preparing the dough, use only fresh products.
Products should be warm, not lower than 180C, and water or milk in general should be slightly warmed up, this will facilitate easier mixing of products and relieve the dough from the appearance of lumps.
It is better to take a cast-iron pan with thick walls or use a special one with a non-stick coating.
Before frying pancakes, grease a cast-iron skillet with margarine, just grease it, and do not melt it - it should be a little bit. 5 The proverb does not say in vain: the first pancake is lumpy. Often the first pancake does not work out, because either the pan is not warm enough, or there is a lot of oil, or the dough was not poured into the pan in the optimal ratio. Don't be scared.

Recipe 1

The first version of the pancake dough is classic, it allows you to cook quite different pancakes, so by adding more eggs to the pancake dough, we will get denser pancakes, and if we increase the amount of flour and slaked soda, we will get pancakes. In general, this option has amazing flexibility.

milk with water - a glass, a couple of glasses of flour, a couple of eggs, sugar and salt to taste, 3 tbsp. refined oils.

Let's start making pancake batter:

Whisk eggs with salt and sugar.
Add water with milk and refined oil, mix.
Whisking constantly, gradually add flour to the milk-egg mixture.
Knead the dough until completely homogeneous, there should be no lumps.

Recipe 2: kefir dough

To make thin pancakes, there are two secrets: kefir mixed with mineral water, and the amount of dough poured into the pan. In this recipe, you can also change the proportions of the ingredients, for example, my friend does not use mineral water, but prefers the dough to be less thick, she says that this way the pancakes become thinner.

In general, do what you think is best, and choose the most convenient ratio of ingredients for the test.

Pancake dough contains:

1.5 cups of kefir, 0.5 cups of mineral water, 2 eggs, 2 cups of wheat flour, 3 tablespoons of starch, sugar and salt to taste, 3 tablespoons of refined oil.

Beat with a whisk or blender at low speed kefir with starch and sugar.
Add salt and eggs. We beat.
Whisk until completely smooth.
Add mineral water with refined oil and mix the dough.
We insist the dough for 7 minutes.

Recipe 3: milk dough

In this recipe for pancake dough, you can vary the thickness of the pancakes due to the number of eggs used.

For thin pancakes, use 1-2 eggs (preferably with baking powder), and for thick pancakes, take 4 eggs. In both cases, the use of baking powder is welcome, but in the second, nevertheless, it is less mandatory.

Contains the following products:

2 cups of milk, 3 eggs, 2 cups of wheat flour, sugar and salt to taste, 3 tablespoons of refined oil.

Let's start making pancake batter:

We take milk not lower than 24 degrees, but it is better to warm it up to a slightly hot state, but do not overheat so that the eggs do not boil.
Beat the eggs with salt and sugar with a blender or mixer at high speed. An airy foam should form, which will give the pancakes airiness.
In a deep bowl, mix the egg mass with warm milk.
Flour is poured in gradually with constant stirring, otherwise lumps will form, which should not be in any case.
We insist the dough for 7 minutes.

Recipe 4: water dough

If you ask the housewives who still remember the old recipes for pancake dough, it turns out that most of them do not use milk with eggs, but plain water. After all, with the right kneading of flour with water, pancakes will turn out even in the absence of eggs.

But in fact, eggs are added to make the pancakes more tender and airy. But it is imperative that the flour be thoroughly sifted before cooking pancakes. If you do not have sparkling water, then take ordinary water and add baking soda slaked with vinegar to the dough.

Pancake batter contains:

2 cups carbonated water, 2 eggs, 2 cups wheat flour, sugar and salt to taste, 3 tablespoons of refined oil.

Let's start preparing the dough:

We heat the water to 38-400C, but no more, so as not to release the gas, and the eggs are not cooked.
We begin to beat the eggs with sugar and salt with a mixer or whisk, add some of the water.
Flour is poured in gradually with constant stirring with a mixer or blender, otherwise lumps will form, which should not be in any case.
If the dough becomes thick, then we add water all the time, stirring intensively, until we completely pour in the flour and pour in the water.
At the end, add the oil and mix thoroughly.
We insist the dough for 7 minutes.

Recipe 5: Corn flour dough

Do you want something out of the ordinary? Are you missing summer? Little sun? There is a way out - cook pancakes with cornmeal! Pancakes are brightly sunny, and if you add orange or lemon zest to the dough, and even with vanilla or apple or banana puree, then eating such pancakes you will generally be transported to the world of eternal summer and the azure sea.

But this dough also has its own nuances, so due to the use of zest and mashed potatoes, we will use a single egg, because otherwise the pancakes will turn out to be too lush and may tear during cooking.

Pancake recipe contains:

egg, a glass of water, milk, corn flour and wheat flour, sugar with vanilla and salt to taste, 3 tablespoons refined oil, ½ teaspoon baking powder.

Let's start preparing the dough:

Prepare water with milk, they should be 220C.
Corn flour is poured with water and infused for 6 minutes.
In a deep container, beat the egg with milk with a mixer or blender.
Add salt and sugar and stir until completely dissolved.
Wheat flour is poured in gradually with constant stirring with a mixer or blender, otherwise lumps will form, which should not be in any case.
We introduce swollen corn flour and baking powder.
Wrap the dough in a terry towel and put in a warm place.
Add oil and mix thoroughly.

I remind you once again that all products must be fresh, and it is better to use homemade eggs, not farm eggs.
To acquire new flavor notes with dough, use vegetable or fruit puree, citrus zest. And just adding a little onion-carrot frying to the dough will greatly decorate the flavor range of your pancakes.
Sifting flour in this case is necessary not so much to clean the flour from specks, but to saturate it with air, which in turn makes it possible to greatly facilitate the process of kneading the dough.
Too much sugar in the batter will make the pancakes tough, and too much salt will make the pancakes not brown.

Thank you for your attention! See other recipes in the relevant sections of my site!

The right dough for pancakes is the key to thin, lacy and delicious pancakes. The choice of ingredients for the base of the dish depends on the type, whether it will be sweet or meat pancakes, thin or thicker.

Here are the most delicious options for making dough.

Classic dough for pancakes with milk

Milk will give pancakes tenderness, softness and splendor. Beginners in the culinary business start with this recipe.

You will need:

three chicken eggs;
wheat flour of the first grade - 0.12 kg;
sugar - 25 gr;
salt - 3 gr;
milk - 0.25 l;
melted butter - 20 ml;
vegetable oil for frying pancakes.

Step by step preparation:

First you need to pass the flour through a sieve and weed out large lumps.
Load sugar, salt, pure flour into a blender and beat eggs. Turn on the equipment and beat everything. For lack of a blender, you can use a regular cup and whisk.
Pour milk (it should be barely warm) and butter into the same container for the mixture. Turn on the blender again.
The resulting batter must be closed with a lid and put in the refrigerator for half an hour. During this time, it will be nourished and swell a little.
After that, you can put the pan on the gas and bake tender delicious pancakes.

Recipe for kefir

The dough on kefir does not stick to the bottom of the pan, it is much easier to turn it over to the other side, and the pancakes themselves turn out to be tender and tasty.

Required Ingredients:

two eggs;
kefir - 0.3 l;
sugar - 40 gr;
salt - 5 gr;
vegetable oil - 60 ml;
flour - 0.17 kg;
water - 0.15 l;
tea soda - 2 gr.

How to make dough:

Combine eggs, salt and sugar and beat until white foam appears.
Add half of the total amount of kefir to the resulting mixture and mix the whole mass.
Gradually pour in the sifted flour, not forgetting to stir with a whisk or spoon.
Add the remaining kefir and mix again.
Bring water to a boil, mix with soda and pour into the dough.
Add vegetable oil.
The dough is ready. It should not be too thick or runny. Take the dough in a spoon and turn it over, the contents should slowly drain from the spoon.
Leave the pancake base warm for 20 minutes.

Lenten dough on the water

During fasting days, you always want something tasty and nutritious. Pancakes, which contain eggs and milk, come to mind. But the dough can be made on water and without eggs.

Grocery list:

Wheat flour - 0.12 kg
sugar - 25 gr;
salt - 5 gr;
soda - 2 gr;
vegetable oil - 50 ml;
water - 0.4 l;
vinegar.

How to cook:

Put sugar, flour, salt and vinegar into warm water.
The flour should be sifted to avoid lumps getting into the dough.
Mix all the ingredients and make a not too liquid dough.
Pour oil into the same mass and pour soda.
Do not forget to put the pan on the fire and pour a small amount of oil into it, and only then pour the dough.

With added cornmeal

Corn flour has a low calorie content, a lot of useful trace elements. As an experiment, you can use it in the preparation of pancakes. The taste won't be affected at all.

What you will need:

two chicken eggs;
milk - 0.5 l;
corn flour - 0.16 kg;
wheat flour - 80 gr;
vegetable oil - 60 ml;
salt and sugar to taste.

Cooking method:

It is desirable that the temperature of all ingredients be close to room values.
Chicken eggs need to be broken into a bowl, later add sugar and salt to them. Beat the products with a broom or load them into a blender.
Pour milk into the resulting mixture and gradually pour both varieties of sifted flour.
Add sunflower oil to the dough and bring the mixture to a homogeneous composition.
Now you can fry the pancakes.

Choux pastry with boiling water

Desserts on custard dough are incredibly tender, soft and porous. These pancakes will melt in your mouth.

Ingredients:

flour - 0.24 kg;
milk - 0.5 l;
boiling water - 0.3 l;
four eggs;
vegetable oil - 60 ml;
sugar - 50 gr;
salt - 6 gr.

How to make pancake batter:

In one bowl, combine chicken eggs, salt and sugar. Walk through them with a mixer or mix by hand.
Pour milk into the resulting foamy mixture, carefully add flour. Mix and remove all lumps.
Remove boiling water from the gas stove and pour into the dough, add vegetable oil to it. Mix all products well. In the liquid dough, the smallest bubbles immediately form, which burst when frying, and the pancakes will turn out to be openwork, with beautiful patterns on both sides.

Recipe without eggs

Few can imagine dough without the addition of eggs. But without them, pastries can turn out to be amazing in taste. It all depends on the choice and quantity of ingredients.

Grocery list:

flour - 0.3 kg;
vegetable oil - 55 ml;
medium-fat milk - 0.25 l;
soda - 3 gr;
the amount of salt and sugar at your discretion.

Cooking option:

Mix sugar and salt with wheat flour.
Start pouring milk in several approaches. At the same time, make sure that the flour does not stick together into lumps.
In tea soda, you first need to pour a little boiling water or vinegar. After five minutes, add it to the main mass.
Don't forget to pour in the oil and mix again.
Leave the pancake base for 10 minutes on the kitchen table, and then start frying.

Dough for fluffy pancakes with yeast

Housewives always use yeast if they want to feed the household with lush, tender and weightless pancakes. They can be served with jam, sour cream or condensed milk.

You will need:

milk - 0.3 l;
vegetable oil - 0.1 l;
dry yeast - 10 gr;
sugar - 50 gr;
salt - 4 gr;
flour - 0.3 kg;
three chicken eggs;
water - 0.2 l.

How to make dough:

Combine all of the above products together. Process with a whisk or mixer.
Pour water into a thick mixture and mix the ingredients again.
Cover the bowl with the dough with a towel and leave to rise for an hour.
If the dough doubles in size too soon, stir again with a spoon. It will fall. Leave it for another half an hour. After this time, you can prepare the pan for cooking.

On whey

The whey that remains during the manufacture of the curd is usually poured out. But with the addition of this product, an amazing pancake dough is obtained.

Required Ingredients:

two eggs;
sunflower oil - 50 ml;
whey from milk - 0.5 l;
granulated sugar - 17 gr;
flour - 0.16 kg;
salt - 5 gr;
soda - 5 gr.

Step by step recipe instructions:

Pass through a blender a mixture of chicken eggs, sugar, butter and salt.
Turn off the kitchen appliances and pour the whey and pour the soda into the bowl with the resulting mass. Mix with a whisk.
Pass wheat flour through a sieve and add to the rest of the ingredients, mix.
The finished dough can be poured portionwise into a hot pan. Before the first pancake, pour a little oil into the bottom of the frying pan. You don't need to do this later in the cooking process.

These pancakes come out very nutritious and high-calorie. After eating them, you will not soon feel hungry. Usually for such a dish they take 0.7 kg of boiled meat or minced meat, several small onions, vegetable oil and pepper and salt. First, if it is usually meat, it goes through a meat grinder. Then the onion is cut and sent to the pan. There it is fried until golden brown and crumbled into a meat mass. Oil is poured there and salt and pepper are sprinkled. Everything is thoroughly mixed. The filling can be wrapped in pancakes when they have cooled down a bit.

banana filling

A very tasty sweet filling is obtained from bananas. You need to take three pieces of this fruit, one lemon, sugar to taste and a piece of butter. Everything is done very simply: soften the butter, pour sugar into it and mix this mass. Peel bananas and mash the contents with a spoon. It is necessary to squeeze the juice from the lemon, pour it over the bananas. Combine all products and process in a blender. This filling is laid out on the finished pancake. It can be rolled up in the form of an envelope or a roll.

In old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the end of a hungry winter and the beginning of a labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by hostesses not for dessert, but as a main course.

Today, it is not customary to brag about a significant thickness of pancakes. In "fashion" - a light, perforated, lacy structure. You can get it using various techniques, how to make the right dough for pancakes. We will describe each of them in detail.

In addition, most of us like to eat pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive an incredibly heavy food, which is also very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa from puff pastry, will be very tasty.

Milk pancake dough

The most common recipe for making regular pancake dough. For it, you can use store-bought and more fatty homemade milk.

You will need:

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

The process of making pancake mixture

Remove the milk and eggs from the refrigerator ahead of time so that they reach room temperature.
Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use an unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will turn out tastier.
Add milk, mix well.
Place a sieve on the bowl and pour flour into it. So you get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several steps, constantly stirring with a whisk. The consistency of the finished composition should resemble liquid sour cream. So it will be easier to bake ordinary pancakes in milk: the dough is easily distributed in the pan and does not hesitate when turning over.
Add vegetable oil and stir.

How to make dough for thin pancakes on kefir at home

This way, how to make dough for pancakes at home without lumps, is suitable for the most economical housewives. Firstly, with him you can not think about where to put sour milk. And secondly, you can fry pancakes on kefir and use them as the basis for various fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables). Below we will consider the cooking process step by step. First you need to knead the dough.

You will need:

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Cooking process

Beat eggs in a deep bowl, add kefir, move.
Briefly heat the mixture over low heat to a temperature of about 60 degrees. This will help dissolve the salt and sugar well.
Remove the dishes from the stove, add salt and sugar, mix.
Sift the flour and add to the dough.
Dissolve baking soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to the bowl.
Pour in vegetable oil and leave the dough in heat for about 1 hour.

This is the right dough for flour pancakes, the recipe of which is less popular than the others, and is more welcomed by nutritionists. It is the least high-calorie, goes well with berries and fruits, can be used for pancakes for breakfast or lunch. The dish is prepared very quickly, the main thing is to observe the proportions. So, how to cook pancakes on the water.

You will need:

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Cooking process

Beat eggs in a bowl, add sugar and salt, mix.
Pour water, stir.
Gradually introduce the sifted flour, mix with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

Cooking delicious pancakes!

How to cook dough for pancakes, we already know. Time to move on to baking. This is done easily and simply.

Put a frying pan on the fire, heat it well.
Grease the pan with vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
It is necessary to reduce the heat to medium - pancakes are not fried, but baked.
Dial 2/3 ladle of dough. Pour it quickly into the pan, which should be held slightly at an angle. So the dough will spread in a circle.
The dough sets instantly, but the first side should be baked for 2-3 minutes.
Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
Put the finished pancake on a dish. You can grease it with butter, or you can leave the surface dry (for a diet meal). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on delicious "lace", leave the dish open.

On average, the preparation of a dish takes an hour and a half. And it fades instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and their favorite jam!

Previously, the dough for pancakes was prepared before the spring holiday, and the ruddy cake symbolized the beginning of the new season, which should be warm, fruitful and successful. According to the surviving recipes, housewives in the old days prepared flour products using buckwheat flour, fat milk or sour cream. When ready, such pastries looked more like dense cakes and were served as bread. Now thin, porous pastries are very popular, which can be prepared using various products - kefir, whey, yeast, and even beer. Each recipe has its own zest, which determines the quality of pancakes, their structure and taste.

Classic dough for pancakes with milk

Dough for pancakes in milk is suitable for making thin pastries, in which it is good to wrap cottage cheese or any other filling. You can use milk liquid of any fat content, cow or goat. It is better to take white flour, the highest grade.

The basis for pancakes is being prepared from:

cow's milk - 0.5 l;
chicken product - 3 pcs.;
flour - 250 g;
sunflower oil - 3 tbsp. l.;
granulated sugar - 2 tsp;
salt - 1 tsp. without a slide.

In a deep container, beat the yolks with whites well, add sugar and salt.

Sugar must be added to pancake dough, no matter what the filling will be. It will improve the taste of baking.

After you need to add 2 cups of milk to the beaten egg mixture, mix and add the sifted flour in a thin stream. Knead the mass until smooth, using a fork. The consistency of the finished product should be moderately liquid. At the end, oil (2 tablespoons) is added to it, the dough settles for 15-25 minutes, after which it can be poured into a hot frying pan with a ladle and bake thin pancakes.

On kefir

Light porous pancakes can be obtained by making dough for them on kefir or sour milk. They will turn out tender and juicy, lush, suitable for smearing with honey or filling with any filling.

To prepare cakes, stock up in advance:

fermented milk product - 0.5 l;
proteins and yolks (can be duck) - a couple of pieces;
white flour - 1 tbsp.;
sugar, salt, baking powder;
vegetable fat - 60 ml.

First, yolks with proteins are whipped in a large container, then sour milk or kefir is added to them. Before adding salt and granulated sugar, it is recommended to heat the egg-kefir mixture over low heat, and then add the bulk components. Further, sifted flour and soda dissolved in hot water (0.5 tsp) are introduced into the pancake blank. At the end, sunflower oil is added, which will prevent pancakes from burning, and the liquid mixture is sent to heat for 60 minutes.

How to make dough for pancakes on the water?

Making dough on water for baking thin pancakes is quite simple. It is suitable for those who adhere to fasting or dietary nutrition. The finished product at the exit turns out to be tasty, but as it cools, it will become a little tougher than when it is warm.

To prepare the test, take:

mineral water - 400 ml;
flour - 300 g;
a couple of eggs;
vegetable fat - 40 ml;
powdered sugar - 0.5 tbsp. l.;
salt - 0.5 tsp

Proteins and yolks with salt and powdered sugar should be beaten well using a blender or hand whisk, then pour in water and mix. Normal distilled water can be used for the recipe, but mineral with gas will make the dough more porous and prevent the appearance of dryness in the finished product. The last product is flour, which must be introduced in a thin stream and oil. After thoroughly mixing all the components, the dough on the water is ready for frying.

Boiled brew

Those who tried to fry pancakes from choux pastry fell in love with this simple and successful recipe forever. The structure of pancakes is porous, openwork, tender, they literally melt in your mouth.

The liquid base is prepared from:

high-grade flour - 1 tbsp.;
milk - 250 ml;
boiling water - 250 ml;
vegetable oil - 60 ml;
sugar - 40 g;
2 table eggs;
a little soda;
salt - ½ tsp.

Yolks with proteins, sugar and salt are driven in a deep bowl or pan. After that, the right amount of milk and sifted flour is added to them. Only boiled water extinguishes the soda and is introduced into the mass in a thin stream so that the protein does not coagulate. At the end, oil is introduced, everything is mixed, infused a little and used to fry pancakes.

Yeast dough

The main advantages of yeast dough are a fluffy and tender product in the end. With it, pancakes will never turn out hard or rubbery, while they will retain their structure to the last crumb.

To prepare the pancake base, you should take:

"live" yeast - 25 g;
granulated sugar - 1.5 tbsp. l.;
natural milk - 200 ml;
chicken product - 2 pcs.;
butter - 70 g;
sunflower oil - 50 ml;
flour - 150 g.

The milky liquid is heated to 40-45 degrees, sugar and yeast are dissolved in it, as well as a small amount of flour. Do not use hot liquid, otherwise there will be no yeast cap. Opara is set aside in a warm place for 30 minutes.

Separately, flour and salt are kneaded in a container. The yolks are beaten and added to the dough, followed by a little melted butter. Then flour and milk are added in small portions. After the mass is sent to a warm place, so that the reaction occurs, and it rises. When this happened, you need to introduce whipped proteins to stable peaks into the pancake base, knead and pour in the oil.

Pancakes need to be fried in a hot pan with a little oil. At the exit, they are porous, with holes, light and very tasty.

Serum

On whey, pancakes are obtained similar to those prepared on kefir, only lighter and less high-calorie.

To prepare the product, stock up:

warm whey - 450 ml;
flour - 400 g;
eggs - 2 pcs.;
soda - ½ tsp;
salt - 0.5 tsp;
powdered sugar - 1 tbsp. l.;
vegetable fat.

Flour is sifted into a bowl, a recess is made inside it, into which you need to pour salt and pour in beaten yolks with proteins. Everything is kneaded, then heated whey, baking soda are added and everything is kneaded to a homogeneous consistency. Then powdered sugar is added and at the end butter. Before frying pancakes, the base must be insisted for at least 45 minutes.

How to do on beer?

Beer is not only a favorite drink of many, but also an excellent ingredient for making pancake dough. As a result, pancakes will turn out to be lush, suitable for any filling - meat, vegetable or berry.

The product is prepared from:

olive oil - 15 ml;
flour - 400 g;
milk - 110 ml;
sugar - 1 tbsp. l.;
chicken product - 3 pcs.;
light beer - 0.5 l;
coarse salt - ½ tsp.

The yolks are beaten with a fork, after which milk, granulated sugar, a pinch of salt and beer are introduced to them (half of the recommended serving). After that flour is added and the remaining beer, butter, everything is kneaded and set aside for 10 minutes.

Proteins are whipped separately, introduced into the dough in small portions. Then all the components are kneaded into a homogeneous mass and used to fry pancakes.

No added eggs

To make dough for pancakes without eggs seems to many an unrealistic undertaking. However, those who have tried the recipe in practice always take note of it, because the product in the end turns out to be budget-friendly and very tasty.

To prepare such a base, you need to stock up:

flour - 450 g;
fresh milk of any fat content - 900 ml;
sugar - 90 g;
salt and soda - 0.5 tsp each;
vegetable fat - 1 tbsp. l.;
butter - 70 g (you can use margarine).

Alternately, flour with granulated sugar and salt, milk (half a portion) are kneaded in a container. The rest of the milk should be warmed up well and poured into the rest of the products. Mix all the ingredients, adding melted butter at the end. Pancakes need to be baked in a pan with a small amount of vegetable fat.

In such pancakes, it is good to wrap the sweet curd filling, put it in a glass container, pour sour cream or cream. All this must be put out in a CB oven at maximum power for 7 minutes. A sweet, delicious dessert will eventually be ready. To give it a festive look, you can pour chocolate and decorate with berries.