How to make pancake dough. Sweet chocolate pancakes. Unique pancake dough recipe

In anticipation Maslenitsa week Every housewife plans to bake pancakes for her family and friends and have a lot of fun before the start of Lent. Therefore, recipes for pancake dough are extremely relevant so that you end up with delicious and rosy pancakes.

In addition, they remain popular Lenten recipes pancake dough, such as pancakes without eggs, pancakes with water, pancakes with yeast. After all, even during Lent you can pamper yourself with delicious pancakes, for example with mushrooms, or with potatoes.

Read also:

Recipes unsweetened filling for pancakes. Filling for pancakes from mushrooms, liver, cheese, eggs, cabbage, chicken, ham, sausage. The most delicious pancakes with filling from Home Restaurant!

However, we will talk about fillings for pancakes in another article, but today I bring to your attention proven recipes for pancake dough, which are used by more than one housewife, and the result is always the same - delicious!

Little secrets for making delicious pancakes:

1. Add liquid to pancake batter while hot to increase the stickiness of the flour.

2. To make the pancakes tasty and beautiful, let the sifted flour sit for a bit, do not use it immediately.

3. Salt and sugar should be added exactly according to the recipe. Over-salted dough does not ferment well, and the pancake turns out pale. Excess sugar makes the dough hard.

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4. If pancake flour is diluted in salted water, there will be no lumps in the dough.

5. The frying pan for frying pancakes should first be sprinkled with salt, then wiped with a napkin, only after that add oil and dough.

6. It is convenient to fry pancakes in 2 frying pans when the third one is on low heat. You need to put pancakes in it and grease with heated butter. It is advisable to turn the stack over from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.

7. If when turning over damn it's torn, you need to add flour and egg to the dough.

8. To warm up the pancakes, cover the stack with foil and place in a preheated oven at 140 degrees. to the upper level for 10-15 minutes.

9. Very often it is not possible to eat all the baked pancakes at once. And the next day they are no longer so tasty and fresh.

In order to give freshness to yesterday's pancakes, you need to sprinkle a little sugar on one side (the inside) of each pancake, roll it into four, place it on a lightly greased baking tray (mold) or covered with baking paper and leave for 4-5 minutes. into an oven preheated to high.

Be careful not to burn. The result is delicious, crispy, caramel-like pancakes on your table! Even tastier than freshly baked.

Egg pancake batter (my favorite recipe)

Ingredients:

milk 1 l.
eggs 7-8 pcs.
flour 2.5 -3 cups
vegetable oil 3 tbsp.

Preparation:

In order to prepare the pancake dough, you need to beat the eggs with flour.

Continuing to beat, add milk and vegetable oil.

Let the dough stand for 30 minutes so that the bubbles settle and all the ingredients become friends with each other.

Bake pancakes not too much hot frying pan, preferably Teflon.

Ingredients:

milk 250 ml.
flour 150 g
chicken egg 1 pc.
vegetable oil 1 teaspoon
sugar 1 teaspoon
salt a pinch

Preparation:

It is convenient to prepare pancake dough with milk in a blender - then there will be no problems with lumps.

To do this, add all the ingredients for pancakes with milk into a blender and beat the dough until smooth. After this, pour the pancake batter into a bowl and fry the pancakes on both sides.

If you don’t have a blender, then the sequence of steps for preparing dough for pancakes with milk is as follows: Break the eggs into a bowl, add sugar, salt and mix.

First you need to gradually add flour and mix. And after that, gradually add milk to the pancake dough and mix well.

After adding flour and milk to the dough, add vegetable oil, preferably refined.

Ingredients:

Wheat flour - 400 gr
Water – 500 ml
Egg - 2 pcs
Salt - ¼ tsp.
Sugar - 2 tbsp.
Butter - 50 g
Vegetable oil - 50 ml

Preparation:

To prepare this simple recipe we need a deep bowl where we need to pour water, break a couple of eggs, add salt and sugar, and then mix everything well.

Before adding flour, it is better to sift it through a sieve, after which in large portions add to the dough, stirring it constantly so that lumps do not form. If you use a mixer to knead the dough, you can pour out the flour all at once.

Add vegetable oil to the prepared dough so that the pancakes do not stick and turn over easily. The dough should be quite liquid in consistency, reminiscent of low-fat sour cream; if the dough is too thick, add a little more water.

You need to bake pancakes on a well-heated pancake maker or frying pan for about 20 seconds on each side.

Ready-made pancakes can be greased with butter, so they will remain soft for a longer time and acquire a more golden color.

Chocolate pancakes with orange sauce

How to cook chocolate pancakes With orange sauce you can see

Ingredients:

Wheat flour - 400 gr
Kefir - 1 l
Egg - 4 pcs
Salt - 1 tsp.
Sugar - 50 gr
Soda - ½ tsp.
Butter - 50 g
Vegetable oil - 50 ml

Preparation:

To mix the dough for pancakes with kefir, take a deep bowl, pour all the kefir into it, break the eggs, add salt and sugar, then mix everything thoroughly until smooth.

Add flour, pre-sifted through a sieve, into the dough in small portions, stirring it constantly so that lumps do not form in it. When the dough is kneaded, add half a teaspoon of soda to it and mix again.

The dough should turn out quite liquid so that the pancakes are thin; if the dough turns out thick, then add a little more kefir to it.

You can add a little to the dough before baking. vegetable oil, then the frying pan won’t need to be greased, and the pancakes won’t stick to it anyway.

You need to bake pancakes in a well-heated frying pan or pancake maker, for 20-25 seconds on each side. Ready pancakes It’s better to grease them with butter so that they don’t dry out and remain juicy and tasty for a long time.

Dough for yeast pancakes (Yeast pancakes)

Ingredients:

Granulated sugar 60 g
Sea salt 1 tsp.
Chicken egg 3 pcs.
Dry instant yeast 7 g
Refined sunflower oil 100 ml
Wheat flour 300 g
Milk 300 ml

Preparation:

Combine eggs with sugar and salt, beat thoroughly.

The amount of sugar is selected optimally for a neutral taste, because... Yeast loves it very much and in the end it will not be sweet.

Add the remaining ingredients and mix well so that there are no lumps and the mass becomes homogeneous.

You need 200 ml of water (in addition to milk).

Place the dough in a warm, wind-free place for about 50-60 minutes.

When the dough has doubled in volume, stir it to release the air and let it rise again.

Now there is no need to interfere with it under any circumstances!!! You need to preserve all the bubbles that are in the dough, so now you need to handle it as carefully as possible.

Preheat the frying pan and lightly grease it with oil. Fry the pancakes on both sides until golden brown.

Ingredients:

400-500 g oatmeal
1 egg
about a glass of skim milk
floor. teaspoon vanilla sugar
a pinch of salt
sugar to taste
rast. oil 1 tbsp

Preparation:

Very interesting and light in taste.

And of course oat flour much more forgiving on the waist than wheat.

It’s very tasty if you fill these pancakes with cottage cheese and raisins.

Grind the oatmeal into flour, maybe a little coarser, so that you get something like bran.

Add the egg to the milk and stir gently with a fork. There's also sugar, salt and vanillin.

Gradually pour the milk into the flour, mixing the dough thoroughly. Add plant. oil.

If the dough seems a little thick, you can add more milk to make a thin dough.

First heat the pan to maximum, and then put it on medium heat and fry the pancakes.

Ingredients:

Milk – 400 g (2 cups)
Flour – 250 g
Salt, sugar
Vegetable oil
Butter

Preparation:

Pour 1.5 cups of milk into a deep container, add a pinch of salt, three tbsp. spoons of sugar and mix.

Then, continuing to stir, gradually add all the flour. The result is a thick dough. Knead the dough well so that there are no lumps.

After this, add the remaining milk and stir. This way we get pancake dough of the right consistency and, most importantly, without lumps.

When the dough is ready, add 2 tbsp. spoons of vegetable oil. The dough will not burn and will become more elastic.

Now all that's left is to fry the pancakes. To do this, heat a frying pan and grease it lightly with vegetable oil. A pancake frying pan is best suited for making pancakes; it has a thin bottom and small size; pancakes cook very quickly.

If you don't have a pancake pan, use any pan you have in the house.

Pour the dough into a heated frying pan with a ladle and distribute it evenly over the frying pan, turning the frying pan in a circle.

When the pancake is fried around the edges, turn it over with a spatula to the other side. It is very convenient to flip pancakes with two spatulas at the same time. Approximately fry the pancake on each side for 3 minutes.

Place the finished pancakes on a plate, grease each pancake with butter. Butter makes pancakes softer. And, given that we are preparing pancakes without eggs, it will allow the pancakes to remain soft and not get stale.

You can serve pancakes with various delicacies, such as honey, jam or sour cream.

Cornmeal pancakes

You can see how to make pancakes from corn flour

Ingredients:

0.5l. water
1-2 eggs,
2 tbsp. spoons of sugar (less possible)
salt on the tip of a knife,
1.5-2 cups flour (the consistency of the dough should be like thin sour cream)
Vegetable oil (refined)

Preparation:

Pour water into a bowl.

Add salt, sugar, lightly beaten eggs and flour.

Beat the dough with a mixer (save time and protect yourself from troubles in the form of undissolved lumps of flour).

If you are used to doing everything with your hands, then the order is slightly different: slowly add water to flour, eggs, salt and sugar and mix thoroughly, breaking up even the smallest lumps.

Add a little vegetable oil (1-2 tablespoons) to the finished dough.

Fry the pancakes in a well-heated frying pan over medium heat.

Before each “new” pancake, grease the frying pan with vegetable oil (you can use a piece of lard “put on” a fork).

Pancake batter recipes

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Pancake dough is extremely easy to prepare, and you don’t need any supernatural culinary skills or abilities to do it. It is much more difficult to find an intelligent and proven recipe, guided by which, you could avoid all the pitfalls in preparing not only dough, but also pancakes in general. Today on the Internet you can find almost dozens of the most variety of options preparing dough for pancakes. Some of them are quite sensible, but some, and objectively speaking, most, are written by people who clearly get to the stove once every five years.

So how can we single out from the total mass good recipe difficult, I decided to save my readers time and publish a so-called selection of pancake dough recipes that were tested not only by me, but also by many of my friends and acquaintances.

Homemade pancake dough is always prepared according to the same principle. As a rule, its composition always includes the following products: flour, eggs, salt, sugar, vegetable oil and a “liquid component”. By liquid component I mean water, milk, kefir, mineral water or sour cream. Depending on choice dairy product or water, you will end up with pancakes that will differ significantly from each other in taste qualities.

Another criterion for pancake dough is its thickness. It is not uncommon to find the following description in recipes: “The dough should have the consistency of sour cream” or “thin like a viscous syrup.” As a rule, thickness depends both on the fat content of the “liquid” and on the amount of flour. In each of the recipes given, all the ingredients are spelled out in almost ideal proportions, so you won’t have any problems with the thickness of the dough.

When the pancake batter is ready, it's time to start frying them in a frying pan. According to the recipes below, thick, thin and delicate pancakes are obtained. They can be used as a basis for many dishes (julienne, platters, chicken stuffing, etc.) or served at the table in " pure form» with sour cream, condensed milk or jam. Since there are only three months left before the Maslenitsa holiday, be sure to add recipes to your bookmarks, since, as always, you won’t find them at the right time during the day.

Pancake dough with milk

The most popular option for preparing pancake dough is with milk. The fat content of milk is not so significant, so you can use both store-bought milk and homemade milk for the recipe. This version of the test can be called to some extent classic, since it is “in service” with most housewives. From the specified amount of dough you get a whole pile of pancakes, enough for the whole family.

Ingredients:

2 eggs
1 tbsp. l. Sahara
2 tbsp. flour
220 ml milk
1 tbsp. l. vegetable oil
A pinch of salt

Cooking method:

When we deal with flour, it always needs to be sifted first.
Beat the eggs into a deep container. Add sugar and salt to them, then beat thoroughly until smooth.
Add sifted flour to the egg mixture and mix well.
Pour half the milk into the main ingredients and stir the mixture to avoid the appearance of lumps.
Add the remaining milk to the dough, and then vegetable oil. Mix the whole mass again.
From ready dough bake pancakes in a frying pan, remembering to grease it once before the first pancake.

Pancake batter with water

When there is no milk on hand, and there is no time, energy or desire to run to the store, then in such cases the pancake dough can be prepared in water. They will, of course, be inferior in taste to milk pancakes, but if you serve them with honey or jam, then not a trace of them will remain on the plate.

Ingredients:

1 egg
1 pinch of salt
1 tbsp. Sahara
1 tbsp. flour
1 tbsp. water
1 tbsp. vegetable oil

Cooking method:

Beat an egg into a bowl, add salt and sugar. Lightly beat the ingredients with a fork.
Add flour to the eggs.
Turn on the mixer and begin to beat the mixture, adding water in small portions.
Beat the dough with a mixer until all lumps disappear.
Add vegetable oil to the dough and mix everything again until completely homogeneous.
Fry the pancakes on both sides in a frying pan greased with vegetable oil.

Dough for fluffy pancakes with kefir

Despite the fact that pancakes are most often prepared from this dough, it can also be adapted for preparing pancakes. As a result, the pancakes are not only fluffy, but also soft. You can’t wrap the filling in pancakes, but the quality independent dish to the table, they can only be served this way.

Ingredients:

2 eggs
2 tbsp. Sahara
½ tsp. salt
3 cups kefir
1 tsp soda
12 tbsp. flour

Cooking method:

Using a mixer, beat eggs, sugar and salt together in a deep bowl.
In a separate bowl, mix one glass of kefir and soda. Leave until foam forms.
Kefir with soda, pour into the egg mixture with the rest of the kefir.
Add flour in small portions and knead the dough.
Before baking pancakes, you need to let the dough sit for about half an hour.
Before each baking of a pancake, do not forget to grease the pan with vegetable oil.

Yeast dough for pancakes

It is often used for cooking pancakes yeast dough. These pancakes turn out very filling and fluffy. This version of pancake dough is ideal for preparing breakfast, as it allows you to eat heartily until lunch.

Ingredients:

500 ml milk
2 tbsp. l. Sahara
2 eggs
3 tbsp. flour
11 g dry yeast
2 glasses of water

Cooking method:

Lightly heat the milk in the microwave or on the stove.
Pour sugar and salt into warm milk. Stir well until dissolved.
Beat the eggs into the milk and beat the mixture with a mixer until smooth.
Mix flour and yeast separately, then pour them into the milk-egg mixture.
Cover the dough with a towel and leave it in a warm place until it rises.
After a while, add to the dough boiled water and mix.
The dough is ready and you can bake pancakes from it in a frying pan, pre-greased with vegetable oil.

Choux pastry for pancakes with kefir

If you set a goal to cook custard pancakes, then this choux pastry recipe is perfect for you. The whole process differs only in the “brewing” point, and there is nothing complicated about it.

Ingredients:

250 ml kefir
2 eggs
2 tbsp. Sahara
1 pinch of salt
¼ tsp. soda
1 tbsp. flour
1 tbsp. boiling water
3 tbsp. l. vegetable oil

Cooking method:

Beat the eggs into a deep metal saucepan.
Add sugar to the eggs and beat everything until smooth with a mixer.
Pour soda into kefir and stir it.
Pour kefir into the egg mixture and beat again with a mixer until foam appears.
Add flour in small portions, in several additions. Continue beating with the mixer until all the lumps in the dough disappear.
Pour vegetable oil into the dough.
Place the water on the fire and bring to a boil.
Constantly whisking the dough with a mixer, pour boiling water into it in a thin stream.
As a result, you will be able to choux pastry, which is completely ready for baking pancakes from it.

Dough for openwork pancakes in a bottle

Openwork pancakes are baked using the pouring method batter V plastic bottle, after which a small hole is made in it. All that remains is to “draw” a pancake of the desired shape in a heated frying pan and bake it until golden color at both sides.

Ingredients:

1 tbsp. flour
1 egg
½ tsp. Sahara
A pinch of salt
1.5 tbsp. milk

Cooking method:

Sift the flour and pour into a deep bowl.
Beat the egg into the flour, add salt and sugar.
Stirring constantly, add milk to the mixture.
Stir the dough until the lumps disappear.
Ready dough pour it into a bottle and make a hole on one of its five “legs” with an awl.
We give openwork pancake the required form, “drawing” the dough on the surface of the heated frying pan and bake the pancake until cooked.

Now you know how to prepare pancake dough. Bon appetit!

Pancake dough can be completely different in its composition, consistency and taste. Therefore, no matter how many dough recipes exist, there are as many variations of pancakes that any of you can prepare if you wish. But if you came to this page with dough recipes, then you probably have the desire, time and energy. Therefore, all that remains for me to do is to give just a few tips so that your pancake dough turns out right the first time, and the pancakes that you prepare from it will please the tastes of all your family and friends:
Before preparing the dough, it is important to sift the flour. This process takes a little time, but the result is clearly worth it;
By adjusting the amount of sugar in any of the suggested recipes, you can make sweet, savory or bland pancakes;
It’s impossible to say which pancakes taste best, so I advise you to organize a “pancake marathon” and try all the options;
If the dough does not indicate vegetable oil, then do not forget to grease the pan with it after each baked pancake.

If you are planning to bake pancakes, then the question arises: what should the ingredients be? After all, pancakes can be made with kefir, milk, or water. Some housewives use wheat flour, and others corn or buckwheat. Which recipe is considered correct, and which pancake dough is better not to make?

In fact, there is no single answer to this question. Pancakes with kefir will turn out thin and delicate; with water you can cook lean pancakes, and the dough made with corn or buckwheat flour will turn out to be completely unusual in taste and color. In any case, the choice is yours. But know, no matter which recipe you choose from the ones below, the pancakes will turn out excellent.

Pancake dough - preparing food and utensils

Select the recipe you like and its ingredients. The main rule is the freshness of all ingredients and the appropriate temperature. Under no circumstances prepare pancake batter from cold milk or water; eggs must be room temperature. In addition, if you are making the dough in water, then before kneading it is better to heat the water to 50 degrees, then the dough will be more homogeneous, without lumps.

What kind of pan should you use to fry pancakes? Ideal option it will be good old cast iron frying pan with a flat bottom. There is no need to constantly lubricate it with oil; the pancakes do not stick to the bottom and do not burn. Modern non-stick frying pans are also perfect.

Recipe 1: Pancake batter

This recipe can be called universal, since you do not need much time to prepare the dough. In addition, by slightly changing the proportions of ingredients used, you can bake thick, thin, or even make pancakes at your discretion (adding more flour and slaked soda). The more eggs you take, the thicker, denser and fluffier the pancakes will be. One or two eggs will make the pancake batter softer and the finished pancakes will have holes.

Required ingredients:

Milk 1 glass
Wheat flour 2 cups
Egg 2 pieces
Sugar
Sunflower oil (for dough and for greasing the pan)

Cooking method:

Separate the whites from the yolks. Place the whites in the refrigerator for 5 minutes. Once they have cooled, beat them with salt until thick and shiny using a mixer or blender. The denser the foam, the tastier and fluffier the pancakes will be.
In a separate deep bowl, mix the yolks, milk, flour, sugar. It is best to add flour into the dough a little at a time. After this, add to the mixture egg whites with salt, mineral water, beat with a blender, add a tablespoon of oil.

Please note that the finished pancake batter should not have any lumps.

Recipe 2: Kefir pancake dough

You can use kefir of any fat content or mix it with mineral water in equal proportions. The peculiarity of pancakes fried with this dough is their thinness. However, another secret to thin pancakes is the amount of batter you pour into the pan. If there is very little, then the pancake will turn out thin.

Required ingredients:

Kefir 2 cups
Egg 2 pieces
Soda -1/2 teaspoon
Wheat flour 2 cups
Starch 3 tablespoons
Apple cider vinegar 1 tablespoon
Sugar
Sunflower oil

Cooking method:

Break the eggs into a deep bowl, pour in kefir, starch, salt, sugar and start beating with a whisk, or better yet, with a blender at low speed. Gradually add flour to the dough in a thin stream. If you add all the flour at once, it will be very difficult for you to turn the mixture into homogeneous mass.
Quench the soda with vinegar and add to the dough, stir with a spoon, and leave for five minutes before starting to fry the pancakes.

Add 2 tablespoons of oil to the finished dough and mix. Pancakes made with kefir are quite elastic and will not tear.

Recipe 3: Pancake dough with milk

This dough is suitable for both thin pancakes, and for curvy ones. If you want to get plump pancakes, then use 3-4 eggs, and if you want to fry thin pancakes, then you need to take no more than 2 eggs and use a little baking powder for the dough.

Required ingredients:

Flour 2 cups
Egg 3 pieces
Milk 2 cups
Sugar
Vegetable oil

Cooking method:

Before preparing the dough, let the milk come to room temperature, or heat it a little over the fire. From cold milk good dough You won't be able to knead it for pancakes.
Separate the whites from the yolks. Cool the whites in the refrigerator, they will whip better this way. Add salt to them and turn them into foam with a blender at high speed. The longer you beat the whites, the fluffier your pancakes will be.
Mix the yolks, half the warm milk, sugar, salt in a separate bowl, carefully add the sifted flour. After this, add the rest of the milk and whipped whites.
Before preparing the pancake, pour a couple of tablespoons of sunflower oil into the dough.

Recipe 4: Water pancake batter

In fact, the main ingredients for pancakes are not milk or eggs, but flour. Therefore, pancakes can be made even with water and without using eggs. But we will still prepare the pancake dough according to this recipe with the addition of eggs, since with them the pancakes turn out more airy and tender. Don't forget to sift the flour thoroughly before cooking.

Required ingredients:

Mineral water for pancakes 2 glasses
Egg 2 pieces
Soda -1/2 teaspoon
Wheat flour 2 cups
Vinegar 1 tablespoon
Sugar
Sunflower oil

Cooking method:

Before preparing the pancake dough, the water should be heated a little, to 40-50 degrees.
Beat the eggs in a deep bowl, pour in half mineral water, salt, sugar, mix. Slowly begin adding flour to the dough, stirring quickly. It is best to mix the dough not with a spoon or whisk, but with a blender.
Gradually pour in the second part of the water.
Add soda to a spoonful of vinegar, quench it and add to the dough, mix everything again.
Just before cooking, add a couple of tablespoons of sunflower oil to the pancake dough.

Recipe 5: Corn pancake dough

We all like corn milk porridge. Believe me, pancakes made with corn flour will be no less tasty, bright yellow in color, with an extraordinary aroma. In pancakes whose dough is made on the basis of corn flour, it would be appropriate to add citrus zest, vanilla, apple or banana pieces. Please note that only one egg will be used in this recipe, so the pancakes will turn out thin.

Required ingredients:

Corn flour 1 cup
Egg 1 piece
Wheat flour 1 cup
Milk 1 glass
Purified water for pancakes 1 cup
Baking powder 1/2 teaspoon
Sugar
Vanilla
Vegetable oil

Cooking method:

Heat milk and water. You can heat these components not on the stove, but simply let them stand on the table at room temperature.
Pour water over cornmeal and set aside for 5 minutes.
In a separate bowl, beat the egg, pour in the milk, add sugar and salt, carefully add the wheat flour, quickly stirring with a spoon or whisk until smooth. Add to dough cornmeal with water, baking powder, mix everything thoroughly.
Insulate the container with the dough and set aside for an hour or two. Before frying the pancakes, add two tablespoons of vegetable oil to the dough.

Eggs for pancake dough choose fresh ones, and ideally use homemade ones, then the pancakes will turn out to be a pleasant yellow color without greyness.
Add pieces of fruit or vegetables to the dough. Sliced apples, peaches, pears, raspberries and currants, citrus zest, grated carrots and fried onion will give pancakes a new taste “sound”.
Why sift flour? Despite the fact that many people think that this is necessary to clean the flour from debris, this is not entirely true. For pancakes, it is worth sifting the flour in order to saturate it with oxygen so that the pancake dough can be kneaded better. Don't neglect this old trick.
Don't go overboard with sugar; the pancakes may turn out a little tough. Also, do not salt the dough too much, otherwise finished product will come out pale, almost white– salt slows down the fermentation process.

All year round, housewives want to please their loved ones with delicious homemade pancakes. They are prepared with filling, served empty, with toppings and even in the form pancake cake. But the secret to the success of making pancakes lies not in the filling, but in correct test. Success is achieved by maintaining the proportions of liquid and dry ingredients, and salt, sugar and soda are added to taste. It's time to learn how to knead best dough for pancakes so that they come out thin, tender and elastic.

Traditional milk-based pancake recipe

There are many different recipes, But classic dough for pancakes it is prepared with whole milk. The pancakes turn out dense, sweet and aromatic, just like my mother used to make when I was a child.

Ingredients:

milk - 500 ml;
butter- 3 tbsp;
egg - 2 pcs.;
flour - 280–300 g.

Kneading dough with milk

First of all, you need to mix sugar with salt and eggs. If you plan to serve the pancakes empty for tea, you can add a little sugar; if the filling is not sweet, for example meat or fish, it is better to limit yourself to one or two spoons. Egg mixture beat with a broom or fork.

Pour half the dose of milk into the mixture, stir and carefully, constantly stirring, add the sifted flour. Supermarkets often sell specialized flour for baking pancakes; you don’t have to buy it; you can get by with regular, good quality flour.

When the flour is added and the dough is dissolved without lumps, the second part of the milk and liquid butter are added. It is also acceptable to use vegetable food, but then you won’t have that same sweet, slightly buttery aroma that makes children run to the table. Baking should begin after 20 minutes, when the pancake dough has slightly infused and acquired the desired consistency.

Thin and light kefir-based pancakes

The recipe for kefir pancake dough is quite simple, and the resulting pancakes are thin and porous. But without knowing the secret, you won’t be able to prepare a special dough; the pancakes will stick to the pan and tear.

Ingredients:

kefir - 2 glasses;
water - 1 glass;
vegetable oil - 3 tbsp;
egg - 2 pcs.;
flour - 2 cups.

How to prepare kefir dough for pancakes

Start cooking kefir dough for pancakes you need to beat a mixture of eggs, salt and sugar, then add kefir. Constantly stirring the dough with a whisk, add all the sifted flour into the mixture.
When all the lumps are mixed and the workpiece has acquired a homogeneous thick consistency, you can mix secret ingredient- water. It is she who will turn cooking into a holiday and will not allow the pancakes to stick or tear. Thoroughly dilute soda in a glass of boiling water, then add it to kefir mixture, knead and leave for a while. The pancake mixture is brewed and ready to cook.

Lacy pancakes based on boiling water

Pancake dough, the recipe of which is so simple that even a novice cook can handle it. The result is light, delicate pancakes covered with small, neat holes.

Ingredients:

boiling water - 0.5 l;
flour - 1.5 cups;
egg - 3 pcs.;
sunflower oil- 3 tbsp.

Making dough for lace pancakes using boiling water

Dough for lace pancakes begins by mixing eggs with salt and thoroughly beating with a mixer for 5 minutes. Next, add sugar to it and continue working with the mixer for several minutes. Without stopping whisking, the cook should add half the boiling water to the eggs. You need to add boiling water in a thin stream so that they don’t curl up. high temperature. Then flour is poured in, after which the future dough is kneaded until smooth. In the remaining boiling water, you need to dilute the soda and add the solution to the dough. The final touch is the addition of vegetable oil, which can be replaced with melted butter. The finished dough is set aside to brew for a quarter of an hour.

After baking, the pancakes turn out to be dry and brittle; they need to be placed in a deep, wide bowl and covered with a lid. In 10 minutes they will steam, become soft and pliable, ideal for stuffing with any filling.

Tender gluten-free pancakes

Everyone loves delicious pancakes, but what about people who are prohibited from eating gluten-containing foods? Below are recommendations on how to make pancake dough, eliminating gluten, and treat yourself to Maslenitsa without harm to your health.

Ingredients:

corn starch - 3 tbsp;
milk - 100 ml;
soft cottage cheese - 1 tbsp;
egg - 3 pcs.;
boiling water - 3 tbsp.

Method for making tender gluten-free pancakes

Making gluten free pancakes is super easy. First, beat the eggs with salt until fluffy, then add sugar, soda and cottage cheese, mix. Next comes starch, it does not dissolve very well and forms lumps, so the dough must be kneaded with a mixer or with quick movements of the whisk. Once a homogeneous consistency is achieved, add boiling water and stir delicious dough for gluten-free pancakes.

Dough for fluffy pancakes with yeast

This is by no means the most dietary, but incredibly tasty and nice recipe pancake dough. It is quite complex, but the result is worth the effort.

Ingredients:

dry yeast - 1 tsp;
flour - 2.5 cups;
milk - 0.5 l;
vegetable oil - 1 tbsp.

Method of kneading pancakes with yeast

To make this recipe successful, you need to know how to work with yeast correctly. There are two rules thanks to which yeast dough always turns out:

milk should be added to flour;
You need to maintain a constant temperature until a cap forms on the dough.

So, making pancakes begins with preparing the dough. You need to warm the milk to a warm temperature, melt salt and sugar in it. In a separate dry bowl, mix flour with dry yeast, pour in milk. Stir well, wrap in a towel and leave in a warm place until the volume doubles. When the volume has doubled, it’s time to add beaten eggs and butter and let the dough sit until air bubbles appear on the surface. Everything is ready, it's time to start baking.

Fluffy pancakes with whey dough

Whey-based pancakes turn out fluffy, soft, and not torn, which means that wrapping them with fillings is a pleasure. In addition, recipes for whey dough are suitable for housewives who cook for children. homemade cottage cheese from whole milk and don’t know where to use the remaining serum.

Ingredients:

whey - 0.5 l;
egg - 2 pcs.;
flour - 10-12 tbsp;
oil - 3 tbsp.

Kneading fluffy pancakes using whey dough

To begin with, salt, eggs and sugar are ground in a deep bowl. Then all the whey and soda are added to them. It's time to add butter, you can use vegetable oil, but melted butter is better, then the pancakes will be more flavorful. Then, carefully, two spoons at a time, add flour; the dough must be constantly stirred with a whisk.

Pancakes made from baby formula or instant porridge

It happens that the baby did not like the formula or did not like it instant porridge, and the open pack stands and disappears. To avoid spoilage of the product, it is useful to know how to make pancakes based on this mixture.

Ingredients:

mixture or instant porridge - 18 measuring spoons(about 90 g);
water - 0.5 l;
egg - 2 pcs.;
sunflower oil - 2 tbsp;
flour - 5-6 tbsp.

Kneading dough from a mixture or instant porridge

IN deep container Dilute milk mixture or porridge in water and dissolve. Add salt and sugar, add eggs and butter. After this, add flour one spoon at a time. Do this with constant stirring until you get the appearance of thick sour cream.

Knowing how to prepare pancake dough, you can significantly diversify your diet. Each of the recipes can be supplemented with fillings or the dough can be improved by adding dill, green onions, cheese, or spinach to it. Children will really like sweet pancakes with the addition of fruit or berry puree.

The article uses photos from the sites: skilled-investor.ru; classpic.ru; belive.ru; 1.bp.blogspot.com, s1.1zoom.ru.

You already make excellent traditional pancakes at, everyone’s favorite at homemade, but there are many others that are also delicious. The main thing in all recipes is the pancake dough. If it is correct, then the product will be tasty and beautiful.

Today we will try to expand our knowledge and make a dough composition that will please us with our eyes, will be subtle with attractive openwork holes, original stripes, beautiful color and unusual designs.

Most often, such round and thin “cakes” are baked for Maslenitsa. In our family, we eat them more often and, every time, we improve our skills.

Find out the recipe for the dough, which produces delicate pancakes with many beautiful holes.

Ingredients:

Preparation

1. Break eggs into a bowl, add salt and sugar.

2. Beat the eggs until smooth.

3. Pour kefir at room temperature (warm).

4. Pour in 1 cup of flour for now.

5. Mix the mass with a whisk until smooth.

6. Pour in a second glass of flour.

7. And mix again until smooth and without lumps.

8. Pour soda into a glass of boiling water and stir with a spoon.

9. Pour boiling water and soda into batter and stir constantly while pouring.

10. Pour sunflower oil into the liquid mass and mix again. The pancake batter is ready for baking.

11. We bake pancakes on one side first and notice the appearance of holes.

12. Turn the lace product over to the other side.

13. Look how handsome openwork pancake it worked out.

14. Roll the pancakes into a tube.

15. And we eat it the way we like it - maybe with jam.

Video recipe for dough for Moroccan pancakes “Surprise your friends”

Find out how simple and available products for baking, give a result that tastes magical and surprises friends with through holes.

Prepare them for breakfast and enjoy your meal!

Make eye-catching DIY polka dot pancakes that you won't see anywhere else but at home.

Ingredients:

egg - 1 pc.
sugar - 3 teaspoons
salt - 1/4 teaspoon
milk - 500 ml
flour - 250 g
cocoa powder - 3 teaspoons

Polka dot pancake dough

1. To prepare the dough, break the egg into a bowl, add salt, sugar and mix with a whisk until smooth.

2. Pour milk into the egg mixture and mix. Then we pour

3. Then add flour and mix the batter so that there are no lumps.

4. Pour a small part of the finished dough into another bowl and add cocoa powder. Mix until smooth.

5. Using a ladle, pour the dough into a heated frying pan with oil.

6. Before the pancake has time to fry, quickly draw the batter with brown cocoa into a syringe.

7. Squeeze peas from a chocolate-colored syringe onto the pancake and wait for it to be ready.

8. Turn the pancake over to the other side. Everything is as usual.

9. Stuff the finished pancake with cottage cheese.

10. And then fold it into an envelope.

11. Like this beautiful pancakes turned out.

If you are interested in other fillings for stuffing pancakes, you can see them here.

Pancake dough with milk for unusual multi-colored pancakes - video

Using natural ingredients, you can prepare pancake dough without chemical dyes. Natural color colorful pancakes will pleasantly surprise you.

Making natural ingredients at home is affordable and easy.

Pancake batter recipe - fragrant “Scottish pancakes”

The pancakes turn out delicious and rosy as the sun.

Ingredients:

250 g - milk
3 eggs
2 tbsp. spoons of ghee
powdered sugar
pinch of cinnamon
1 cup flour
a pinch of grated nutmeg
some rum
sugar, salt, vegetable oil

Cooking method

Substitute pancake batter in the usual way- dilute flour with milk and add eggs, butter, powdered sugar, nutmeg, rum, salt.
The finished dough should be without lumps and similar in thickness to sour cream.
Heat oil in a frying pan and bake thin pancakes.
Decorate the pancakes powdered sugar and lemon.

Pour tea and eat them hot.

Ingredients:

Cooking method

1. Fill the frozen spinach with water and put it in the microwave. Or you can defrost it in advance at room temperature.

2. Transform the defrosted spinach with water into a homogeneous mass using a blender.

3. Add eggs, sugar, salt and beat everything together.

4. Pour in milk and stir. Add flour and sunflower oil and mix again. Then we leave the mixture to rest for 30 minutes to allow the air to escape. The pancake dough is ready.

5. Bake in a non-stick pan. First, grease the pan with oil, and then it is not necessary, but it is possible (depending on the circumstances).

6. Bake pancakes over medium heat. We turn it over to the other side only when its surface is no longer wet.

7. One side of the pancake turns out green, and the other brownish.

8. It’s very tasty to eat pancakes with sour cream and cottage cheese mixed with dill and parsley. You can roll it into a roll or an envelope.

Bon appetit!

Products:

500 g - milk
3 eggs
300 g flour (1.5 cups)
2 tbsp. spoons of sugar
3 tbsp. spoons of sunflower oil
1 tbsp. spoon cocoa

Pattern baking method

1. Prepare the pancake dough in the usual way, mixing all the ingredients until smooth. Pour a little of it into a cup, add cocoa and mix.

2. Pour white dough into a ladle, hold it over a heated frying pan and pour a little more dough with cocoa into the ladle. Immediately pour two colors of dough from the ladle into the pan and bake the pancake.

3. Look, the pancake has a marble texture with veins and resembles the structure of natural marble.

4. We turn the pancake over, it turns out that there are also interesting stains on the other side.

5. You can make a different pattern on the pancakes - drip and pour an abstract pattern in random lines. This is what it will look like from one side.

6. There will be no drawing on the other side. And marble method- drawing on both sides.

7. Make squares like this. Decorating the pancake batter is simple and once baked they become mysterious.

8. Or draw circles with clear lines.

9. Drawings with blurry lines look good.

10. This is what a flower made from dough with cocoa looks like on a pancake.

11. Draw lace from a bottle with a spout with dough - it’s more convenient.

12. Dough pattern extending beyond the main circle of the pancake.

Draw with dough, bake unusual pancakes- making pancake dough is simple and interesting.

Video recipe for baking striped pancakes with secret dough

Striped pancakes do not need additional decoration for serving; they are already beautiful in themselves.

Bake beautiful products from thin dough in a frying pan - simple view culinary creativity. Good luck to all!