Nalistniki recipe with milk, thin. How to cook thin nalistniki with milk. How to get rid of flour lumps

Usually, few people see the difference between and pancakes, but it is there, and quite striking. The fact is that the main task of the leaf is to become a shell for the filling inside. At the same time, the taste of such a shell should not drown out the taste of the contents. Also, the leaf should be dense enough so that the juice from the filling remains inside. Today we will look at both classic and modern variations of milk recipes.

How to make nalistniki with milk?

Ingredients:

flour - 160 g;
eggs - 3 pcs.;
milk - 2 tbsp.;
butter - 2 tbsp. spoons;
salt - a pinch.

Preparation

First, separate the egg whites from the yolks. It is advisable to take larger eggs for preparing pancakes, since they provide the elasticity and strength of the finished dish.

Grind soft butter with sugar until a white, airy mass is formed, then add egg yolks to the butter mixture and mix everything again until smooth. Add a pinch of salt and a glass of milk to the eggs and butter.

Sift the flour and add it to the milk mixture in portions so that no lumps form. Now pour in the remaining milk and leave the dough to stand for about 2 hours. During this time, the gluten of the flour will “relax”, which will further increase the elasticity of the pancakes. After the time has passed, add the whipped whites into the dough and mix gently.

Grease the frying pan with a piece of lard or wipe it with a napkin soaked in vegetable oil. Pour and distribute the dough evenly. Fry the foliage on both sides until golden brown.

Nalistniki with sour milk

Unlike classic ones, nalistniki cooked with sour milk turn out to be very tender and airy, more reminiscent of ordinary pancakes.

Ingredients:

sour milk - 500 ml;
eggs - 2 pcs.;
sugar - 1 tbsp. spoon;
flour - 1 1/2 tbsp.;
soda - 1/2 teaspoon;
salt - a pinch.

Preparation

Beat eggs with salt and sugar until white. Pour half the sour milk into the eggs and add the sifted flour. If you want your pancakes to be airy, like regular pancakes, add half a teaspoon of soda to the dough. There is no need to extinguish the soda, since lactic acid will cope with this task perfectly. Now pour the remaining milk into the homogeneous dough and leave the mixture to stand for 30-35 minutes. Grease a frying pan with oil or pork fat, and fry pancakes in milk until golden brown on both sides.

How to cook nalistniki with cottage cheese in milk?

Ingredients:

flour - 2 tbsp;
eggs - 4 pcs.;
milk - 400 ml;
cottage cheese - 600 g;
raisins - 1 handful;
sugar - 4 tbsp. spoons;
salt - a pinch.

Preparation

Beat eggs with sugar and a pinch of salt until white. For the dough base, we will need exactly half of all the sugar - the rest will go into the curd filling. Sift the flour and, while constantly beating the egg mass, add it to the dough in portions. To avoid the appearance of lumps, add milk in portions only when the excess flour makes the dough difficult to mix. Fry homogeneous dough in portions in a frying pan greased with oil or lard until golden brown.

Grind with sugar and add raisins. Raisins should first be steamed for 10 minutes if the berries are too dry. Place the resulting filling next to one of the edges of the sheet and fold it into an envelope. If desired, the filling can be additionally fried in a frying pan heated with vegetable oil until golden brown, or served immediately, along with melted butter and sour cream.

Nalistniki is a traditional Ukrainian dish, essentially very thin, almost translucent pancakes with filling. They were named so that they are small, like a leaf of a tree. Fillings are prepared with a wide variety of – i.e. anything that can be wrapped in a pancake. The most popular ones are with cottage cheese and raisins. So today we’ll find out how to prepare sheet pancakes.

To make them thin and tender, you need to cook them with milk and starch. And here - read how to cook chicken stew.

Nalistniki - ingredients

For the test

eggs - 5 pieces;
milk - 0.5 liters;
starch - 5 tablespoons;
salt - a third of a teaspoon;
sugar - 1 tablespoon;
sunflower oil - 1 tablespoon.

For filling

cottage cheese - 400 grams;
egg - 1 piece;
sugar - 2 tablespoons;
if desired, you can add raisins, poppy seeds or citrus zest,
sour cream or butter for greasing the sheets.

How to prepare nalistniki - description

Whisk the eggs and sugar.
Gradually add starch to the egg-sugar mixture and continue whisking until there are no lumps.
Now add milk and vegetable oil alternately. Mix everything again until the dough has a homogeneous consistency.
Let the dough rest for 15-20 minutes and start frying the leaflets in a frying pan heated with vegetable oil.
Fry on one side, do not pour a lot of dough, distribute it well over the bottom of the pan.
Once all are fried, cover them with a plate and let them sit for five minutes.
Rub the cottage cheese through a sieve, add sugar and egg.
If desired, you can add pre-soaked seedless raisins, poppy seeds or grated citrus zest.
Place a little filling on each pancake and roll it up.
Place the filled pancakes in a mold, brushing each layer with sour cream or butter.
Place the form in the oven, preheated to 180 degrees for 10-15 minutes.

Bon appetit.

Nalistniki can be prepared with a variety of fillings: meat, mushrooms, jam, etc. - it is difficult to limit the list, because everything that can be wrapped in a pancake can turn into nalistniki. The most famous and beloved for many are sweet nalistniki with cottage cheese and raisins.

Pancakes are baked from unleavened dough, without yeast, unlike traditional Pancake Day pancakes. The dough is very liquid, making the pancakes thin, almost transparent, which makes them ideal for serving with fillings. And so that such delicate and thin pancakes do not tear and hold the minced meat securely, the dough is prepared on the basis of milk, half mixed with water - this makes it both soft and elastic.

Cooking time: about 1 hour

Ingredients

for test:

milk - 1 glass
water - 1 glass
flour - 1 cup
egg - 2 pcs.
vegetable oil - 100 ml
sugar - 2 tbsp. spoons

For filling:

country cottage cheese - 500 g
egg - 1 pc.
raisins – 60 g
sugar - 2-3 tbsp. spoons

butter - for baking
sugar - for sprinkling

Preparation

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In a bowl, whisk the eggs, sifted flour and sugar.

Pour milk into the egg base.

At this stage, it is best to mix the dough with a blender, as this will help avoid the appearance of unwanted lumps.

Then pour water into the dough and mix again until smooth.

The dough will be very liquid. At the very end, add vegetable oil. Mix the dough thoroughly until the butter is completely incorporated.

Pour a little batter into a dry frying pan and spread quickly to make the pancake thin. Pancakes should not stick to the pan, as the dough contains oil. Bake the pancakes until golden brown on both sides.

If you have 2-3 frying pans, feel free to use the entire “arsenal”, because this way things will go much faster.

Stack the finished pancakes and immediately cover with a large bowl. Thanks to this, the steam that will be released from the still hot pancakes will soften them and make them very elastic.

Preparing the filling

Pour hot water over the raisins to soften them a little.

Mix cottage cheese, sugar and egg in a bowl. It is better to take thicker cottage cheese, then the filling will turn out more creamy.

Then squeeze the raisins from the water and add them to the cottage cheese.

Formation of sheets

Cut each pancake into 4 pieces. Place 1 teaspoon of filling on the wide side of the pancake.

Fold in the sides first.

Then, holding them, carefully but tightly roll the leaf.

Grease a baking dish with a small amount of butter and place the sheets in a dense layer.

Grease the top of the sheets with butter and sprinkle with sugar. Thanks to this, the surface of the pancakes will become caramelized.

Place the pan with the sheets in the oven, preheated to 220 degrees, and bake until the surface is golden brown (about 15-20 minutes).

Serve the nalistniki immediately from the oven, topped with sour cream, honey or your favorite jam.

How to prepare a recipe for pancakes with milk - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are the hallmark of Russian cuisine. They are made with yeast and are a hearty and tasty pastry that can be eaten with a variety of sauces. The only drawback of pancakes is their thickness and some fragility. It is very difficult to wrap the filling in them and fold them into an envelope. But there is such a Ukrainian dish as nalystniki. These are yeast-free pancakes, very thin, elastic, as if created to serve as a strong dough shell for a variety of fillings. Their neutral, buttery, creamy taste is ideal for sweet cottage cheese with raisins, as well as minced meat, apples with cinnamon and cabbage with mushrooms. In this article we will reveal a recipe for milk-based milk. Photos of finished products will motivate you and encourage you to experiment culinaryly.

What is unique about the sheets

For this Ukrainian dish you need to take the same ingredients that are required to prepare Russian pancakes. Nalistniki made with milk just don’t need yeast. Instead, a little vegetable oil is poured into the dough. This ingredient makes the pancakes elastic and thin. Since the butter is already in the dough, you can bake the pancakes in a “dry frying pan”. But it is still recommended to grease the bottom with a silicone brush with sunflower fat before the first pancake. Now about the milk. It does not have to be fresh, as they say in Ukraine, “sweet”. Sour will work too. And nalistniki are made from various milk derivatives: kefir, fermented baked milk, yogurt, whey. Fermentation bacteria give pancakes their delicacy. Sometimes regular soda is added along with milk. But here we will focus specifically on the question of how to prepare nalistniki with milk.

We will need milk, flour, eggs, sugar and salt, sunflower oil. In some recipes, the dough is also diluted with warm water. And, of course, you can’t do without the filling. Although nalistniki can be eaten in the same way as pancakes: with mushroom sauce, sour cream, honey and butter. What differentiates the two different dishes is the method of preparation. The dough for nalistniki in milk is prepared in two stages. First, it is made thick, the consistency of homemade sour cream. So it should stand for at least an hour. And then it is diluted with milk or mineral water/regular warm boiled water. There is also a special choux pastry - but this is the subject of another article. So let's get cooking. What are the proportions of the ingredients? For a glass of milk you need to take the same amount of flour, one egg, a pinch of salt, two teaspoons of sugar. To dilute the thick dough we need about 100 ml of warm water. And, of course, to prevent the pancakes from sticking to the pan - two soup spoons of vegetable oil. It can be replaced with the same amount of melted butter. With it, the leaflets will have a beautiful golden appearance.

How to make nalistniki with milk

The basic recipe advises first grinding the egg with sugar and salt. By the way, if you intend to make nalistniki with meat, cabbage, mushrooms, chopped liver and similar fillings, reduce the amount of the sweet ingredient to a pinch. Now you should pour in a glass of milk. In order for the components to interact with each other faster, it would be better to warm it up a little. Now add flour. Mix thoroughly until lumps are eliminated. Pour in the vegetable oil and leave the dough for the sheet pans in the milk to rest at room temperature. During this hour you can start filling. Steam the raisins, rub the cottage cheese through a sieve, mix it with sugar and a raw egg. Or boil the chicken breast, mince the meat, mix it with finely chopped dill and salt. While you are doing all this, the dough will come up. Now you should dilute it with milk to the consistency of cream. But you can get by with water.

At this stage of preparation, the recipe for milk pancakes - the photo demonstrates this - differs from the method of frying pancakes. There is no need to pour a lot of oil into the pan. You can only lightly lubricate the bottom with a silicone brush. Previously, Ukrainian housewives made do with a piece of lard skewered on a fork, and during Lent they dipped a goose feather in vegetable oil. Using your right hand, scoop out the batter with a small ladle. With your left hand we hold the heated frying pan suspended, slightly tilted. Pour the dough into the middle in a thin stream. Rotate the pan slightly in a circle so that the dough spreads and covers the entire bottom. Check readiness with a thin wooden spatula. As soon as the bottom is browned, sharply throw the pan forward and slightly up. The fatty pancake will fly up, turning over in the air. Now it’s important to catch it so that it plops into the pan with the uncooked side. Until you have developed the necessary skill, use a fork or wooden spatula to flip your pancakes. If you are going to wrap the filling in milk-based sheets, the recipe recommends frying them on one side only. Then place the minced meat on the baked side, roll the pancake into a tube and place it on a baking sheet. Place in the oven until fully cooked.

Nalistniki with milk: “Belarusian” recipe

In Ukraine, every housewife has in her arsenal several treasured ways of preparing thin, elastic pancakes. We bring to your attention a Belarusian recipe. The composition of the ingredients is not much different from the Ukrainian one. Sift two cups of flour into a bowl. Mix it with a tablespoon of sugar and a pinch of salt. In another bowl, slightly heat two glasses of milk. Beat an egg into it. Pour in a quarter cup of vegetable oil. We combine the liquid mass with flour - just like that, and not vice versa. Use a whisk to prevent lumps from forming. When the dough becomes homogeneous, leave it for one and a half to two hours. After this, dilute with a glass of warm boiled water. Knead the dough and bake the pancakes in milk on one side. We put the filling on it. Most often it is sweet curd with vanilla, ground with an egg. We roll the foliage into a tube, tucking the edges. Place the products in a baking dish. In the old days they were packed in a cast iron pot in a tight row. A layer of pancakes was poured with melted butter and sprinkled with sugar. In this way, the entire cast iron pot was filled, tier by tier. Cover the dish with a lid and place it in the oven over very low heat to simmer. Don't fry! The temperature should not be more than 160 C. If the oven can be set to degrees, select the “60” mark. So the sheets should stay in the oven for about an hour.

Now let’s look at how to prepare milk buds without other solvents. For one and a half cups of flour you need to take three eggs, two tablespoons of vegetable or melted butter, a pinch of salt, a little more sugar. Separate a half glass from half a liter of milk. Mix with other ingredients. After an hour or an hour and a half, dilute the too thick dough with the remaining milk. In terms of thickness, it should be like heavy cream - liquid, but still not like water.

The main problems encountered when preparing pancakes

The most common problem is that the milk pans stick to the pan or tear. This is normal for the first pancake - apparently, the dishes were not heated enough or there was not enough fat. But if this happens again with the second and third sheets, add flour to the dough. To do this, pour out part of the dough (a third of a glass). Add a couple of tablespoons of flour there. Stir well and pour into most of the batter. Another problem is the fragility and brittleness of finished products. In this case, pour a little vegetable oil into the dough.

How to get rid of flour lumps

There are several ways to achieve uniform dough. The first is to mix flour, sugar, salt, eggs and just a little milk. Then add the rest and only add vegetable oil at the end. The second way is to separate part of the milk and mix it thoroughly with all the flour. And then add the rest of the ingredients. Some housewives resort to using a mixer when kneading dough. The milk cookies will come out a little fluffier if you mix the flour with the cookie powder (on the tip of a knife).

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Pancakes with milk, Nalistniki

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Nalistniki - milk pancakes with curd filling

Thin pancakes with cottage cheese, which came to us from neighboring Belarus, have firmly established themselves in the diet of many families. Traditionally, these pancakes with cottage cheese, the recipe for which is also used in Ukraine and Poland, are made from liquid unleavened dough with the addition of a large number of eggs.

Nalistniki differ from ordinary pancakes in consistency and taste. They are thinner, almost unsweetened, elastic, and have no holes. They are served rolled into a tube and topped with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in sheets - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly highlight, and not “clog” it, serve as a kind of shell, in this case, cottage cheese.

Today we suggest making pancakes with milk, a recipe with cottage cheese and raisins. This filling is considered a classic; the pancakes are aromatic and sweet, served with coffee, juice and tea.

Today's Belarusian nalistniki - unleavened pancakes with cottage cheese - will be prepared with milk, although in the classical interpretation they usually use water, especially for savory fillings. You will need the following ingredients for the dough:

500 milliliters of milk;
4 eggs;
2 tablespoons olive or vegetable oil;
3 tablespoons sugar;
a pinch of salt;
150-200 grams of flour.

For the filling of the curd pancake, take the following ingredients:

400 grams of granular cottage cheese with a fat content of about 9%;
5 level tablespoons of sugar;
1 packet of vanilla sugar;
a little butter;
a handful of raisins.

The filling for the cheesecakes should be quite dense, so it is important to choose the right cottage cheese. It is not recommended to use curd mass instead of regular cottage cheese; it is better to take a fresh country product with high fat content. You can use any raisins, preferably small and seedless. We will steam it so that it becomes soft and does not crunch in the filling.

Cooking process

Nalistniki made with milk and cottage cheese are prepared very simply and are not particularly different from the usual pancakes with fillings. But there are also small secrets that you will learn about during the step-by-step preparation process.

Let's start kneading the dough for sheet pancakes:

Warm the milk slightly in a deep bowl. The temperature should be at least 30 degrees to make it easier to dissolve salt and sugar in the liquid.
Using a mixer or whisk, beat the eggs until fluffy foam appears and the eggs increase in volume. Add this mixture little by little to the milk, also kneading it.
Add salt and sugar, stir into the main milk mixture.
Now pour in a portion of vegetable oil. It is not at all necessary to use olive; you can take the usual sunflower, as well as corn and others without a pronounced smell.
Before adding the flour to the pancake dough, sift it twice into a deep bowl so that in the end there are no unbaked lumps or debris in the dough. Pour the flour into the milk mixture in several additions, then knead the dough with a mixer until completely cooked.

The dough for pancakes should be more liquid than for regular pancakes. This will allow you to bake really thin pancakes in which it will be convenient to wrap the curd filling. The amount of flour depends primarily on the size of the eggs - the larger they are, the more flour you will need. Therefore, do not pour out the entire portion at once, but add flour gradually, adjusting its amount in the dough.

We start frying when the dough has rested for a few minutes:

Place one or two frying pans at once over medium heat and heat for 5 minutes.
Grease the surface of the pan with butter. Do not overdo it with the amount of fat, otherwise the dough will immediately curl up and be distributed unevenly.
Heat the pan for another minute with the oil.
Pour just a little dough and spread it over the surface. If necessary, add a little more so that there are no holes in the pancake.
These pancakes fry very quickly - literally less than a minute on each side if you pour the dough into the pan in a thin layer. The readiness of the pancakes is determined by their color - when they are browned, remove them and place them on a plate.

Grind cottage cheese with sugar and vanilla. If necessary, you can first strain off excess whey from the cottage cheese by placing it on cheesecloth (in a sieve) for several hours.
Pour boiling water over the raisins for 20 minutes, then strain off the water and dry the raisins on a towel.
Mix raisins and cottage cheese with sugar and vanilla using a blender until fluffy and homogeneous.
If desired, you can add a little lemon zest or other flavorings to the mixture.

To make the pancakes even tastier, we bake them in the oven. Each pancake must be filled with cottage cheese - place about 1 tablespoon of the filling in the center of the pancake, roll it into a square, bending the edges inward. Now place one layer of pancakes in a fireproof dish, grease with very soft butter, and place another layer of pancakes on top. So transfer all the pancakes into the mold, salting them with butter.

The last layer can not only be greased with butter, but also sprinkled with powdered sugar. It will give your dessert a delicious golden crust. Bake pancakes for no more than 10 minutes at 180 degrees. The main purpose of baking is to soak them in butter and make them juicier and softer.

Recipe for thin pancakes with milk (nalistniki)

What to cook if milk is stagnant in the refrigerator? Of course, pancakes. Well, if you have patience and an hour of free time, milk makes excellent pancakes. And for the recipe for pancakes, you can look at this article. Today we will bake thin pancakes. People also call thin pancakes pancakes.

For the recipe for thin pancakes you will need:

eggs – 3 pcs.

sugar – 1 tbsp,

salt – 1/4 teaspoon,

vanillin - optional

milk – 2.5 cups,

flour – 200 gr.

rast. oil – 3 tbsp. spoons.

thin pancakes with milk recipe

Children especially like thin pancakes. The pancakes are so brittle and crispy, but once they are kept under a lid or covered with another deep container, they become soft and it is easier to wrap the filling in them.

1. Prepare pancake batter it can be done in different ways. Someone first kneads a thick dough, adding a little milk at a time. This is a great option and I use it, but most often, probably like many, I combine the liquid ingredients, then add flour. Namely, I beat the eggs using a whisk, adding sugar, vanillin and salt.

Then pour in milk at room temperature.

After combining these ingredients, I add the sifted flour, but in portions. At the same time, after each added portion of flour, mix the mass thoroughly. The consistency of the mixture turns out to be liquid, but not quite.

2. Now add the plant. butter, mix and set the bowl with the dough aside for 15 minutes.

3. Bake pancakes in a well-heated frying pan. If you have a ceramic frying pan, you do not need to grease it with oil, because it is already present in the dough. To make thin pancakes, you need to pour a little dough and distribute it well over the entire area of the pan, using rotating movements. Nalistniki They fry quickly, so don’t forget about them.

And this is what happens: thin crispy pancakes with milk. which are so easy to prepare!

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Nalystniki, or filled pancakes, are a traditional dish of Ukrainian cuisine. They are called leaflets because they are very small, like a tree leaf.

Cooking time: about 1 hour

To prepare the sheets, you will need

1 glass of milk
1 glass of water
1 cup flour
2 eggs
100 ml vegetable oil
2 tbsp. spoons of sugar.

500 grams of village cottage cheese
1 egg
60 grams of raisins
2-3 tbsp. spoons of sugar.

You will also need a little butter for baking the sheets and sugar for sprinkling.

How to prepare nalistniki with cottage cheese - a step-by-step recipe for nalistniki with photos

In a bowl, whisk the eggs, sifted flour and sugar.

Then pour milk into the egg base.

At this stage, it is best to mix the dough with a blender, as this will help avoid the appearance of unwanted lumps.

Then pour water into the dough and mix again until smooth.

The dough will be very liquid. At the very end, add vegetable oil. Mix the dough thoroughly until the butter is completely incorporated.

Pour a little batter into a dry frying pan and spread it quickly so that the pancake turns out very thin. Pancakes should not stick to the pan, as the dough contains oil that will be released during the cooking process. Bake the pancakes until golden brown on both sides.

If you have 2-3 frying pans, feel free to use the entire “arsenal”, because this way things will go much faster.

Stack the finished pancakes and immediately cover with a large bowl. Thanks to this, the steam that will be released from the still hot pancakes will soften them and make them very elastic.

Preparing the filling

Pour hot water over the raisins to soften them a little.

Mix cottage cheese, sugar and egg in a bowl. It is better to take thicker cottage cheese, then the filling will turn out more creamy.

Then squeeze the raisins from the water and add them to the cottage cheese.

Formation of sheets

Cut each pancake into 4 pieces. Place 1 teaspoon of filling on the wide side of the pancake.

Fold in the sides first.

Then, holding them, carefully but tightly roll the leaf.

Grease a baking dish with a small amount of butter and place the sheets in a dense layer.
Grease the top of the sheets with butter and sprinkle with sugar. Thanks to this, the surface of the pancakes will become caramelized.

Place the pan with the sheets in the oven, preheated to 220 degrees, and bake until the surface is golden brown (about 15-20 minutes).

Serve the nalistniki immediately from the oven, topped with sour cream, honey or your favorite jam.

Thin pancakes with milk: 7 delicious recipes

Thin pancakes with milk are a simple delicacy that is loved by both adults and children. Pancakes are good on their own, they can be served with sour cream, sauce, jam or honey, or they can be filled with meat, apples, rice, mushrooms, cottage cheese, sausage, cheese, herbs, liver, and many other delicious fillings.

In the old days, the skill of a housewife was tested by whether she knew how to cook pancakes. This unpretentious, at first glance, art is a real test of strength for some housewives. But if you learn how to cook them once, then you definitely won’t forget how.

How to cook thin pancakes with milk

In this collection you will find 7 original recipes for making pancakes with milk. Unlike recipes using kefir, the pancakes here turn out very thin and tender, so you can wrap the filling in them or simply eat them with sauces.

1) Pancakes with milk. Thin pancakes with milk

There are many options for fillings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. The list could go on for a very long time, not to mention the sweet fillings and toppings. But all these recipes are based on ordinary thin pancakes with milk. That's where we'll start.

Milk 500 ml
Eggs 3 pcs.
Wheat flour 1.5 tbsp.
Sugar 0.5 tbsp. l.
Salt 0.5 tsp.
Vegetable oil 1-2 tbsp. l.

How to cook thin pancakes with milk

Beat the eggs, add 200 ml of milk, salt, sugar and mix.
Add sifted flour.
Add the remaining milk and stir until smooth.
Lightly grease a well-heated frying pan with vegetable oil and pour in a portion of the dough.
Fry the pancake until it turns golden brown on the bottom.
Turn it over and cook the other side.

The pancake dough should have the consistency of liquid sour cream or cream. But in any case, it should not resemble water in consistency.

2) Sugar pancakes

Sugar pancakes are very tender, tasty and aromatic. They go well with condensed milk, honey, your favorite jam or sour cream. And the kids always ask for more.

Wheat flour 1 tbsp.
Milk 0.5 l
Eggs 3 pcs.
Sugar 3 tbsp. l.
Vegetable oil 2 tbsp. l.
Salt 1 pinch

How to make sugar pancakes

Sift the flour through a sieve, separate the yolks from the whites. Combine the yolks with milk and mix thoroughly. Add flour and knead the dough.
Beat the whites into a strong foam.
Add the whites to the dough and stir until smooth.
Place the frying pan on the fire and brush with oil using a silicone brush.
Pour in the batter and fry the pancake on both sides.
When the pancake is baked, without removing it from the pan, pour a teaspoon of sugar into the middle.
Fold the pancake into quarters and serve.

Add fruits, berries, a scoop of ice cream, whipped cream, caramel or your favorite sweet sauce to your pancakes and enjoy every bite of this deliciousness.

See the full recipe with step-by-step photos here.

3) Pancakes with milk and soda

Probably every housewife has her own secrets on how to achieve a beautiful pattern on pancakes. One of the simplest is using baking soda. And how to make rosy pancakes that will please the eye?

Wheat flour 1 tbsp.
Chicken eggs 2 pcs.
Milk 0.5 l
Granulated sugar 3 tbsp. l.
Salt 1 pinch
Soda 1 tsp.
Vinegar 1 tsp.
Sunflower oil 2 tbsp. l.

How to cook pancakes with milk and soda

Heat the milk to 40ºC, pour into a bowl and beat in the eggs.
Add salt, sugar and thoroughly beat the mixture with a mixer until fluffy foam.
Quench the baking soda with vinegar and add it to the mixture.
Add the sifted flour and beat the dough until smooth.
Add sunflower oil to the dough and beat. Let stand for 20 minutes.
Pour the batter into a well-heated and greased frying pan or pancake maker in a thin layer and bake the pancake on both sides.

Pancakes with milk and soda are a tasty and aromatic dish that is very easy to prepare and a pleasure to eat. Thin, tender, patterned pancakes, flavored with butter and drizzled with honey... Well, what could be better if you suddenly want something delicious for tea?

See the full recipe with step-by-step photos here.

Pancakes with cinnamon are a fragrant and tasty delicacy that you can treat yourself and your loved ones not only on Maslenitsa, but at any other time.

Wheat flour 200 g
Milk 1 tbsp.
Chicken egg 2 pcs.
Ground cinnamon 1 tsp.
Granulated sugar 2 tbsp. l.
Vanilla sugar 1 tsp.
Vegetable oil 1 tbsp. l.
Soda 1 tsp.

How to make cinnamon pancakes

Beat eggs with sugar until stable foam.
Add milk and mix well.
Mix flour with cinnamon and vanilla.
Combine flour and liquid and stir.
Pour in vegetable oil and add soda.
Beat the dough again and let it sit for a while.
Bake pancakes in a frying pan.

These easy-to-prepare pancakes will be an excellent addition to breakfast and will be an excellent accompaniment to a cup of aromatic tea or coffee. Delicate and ruddy pastries with a unique aroma of cinnamon are a tasty morsel for both children and adults.

See the full recipe with step-by-step photos here.

5) Vanilla pancakes with milk

If you don’t have a suitable recipe for vanilla pancakes in your culinary repertoire, then use this one. The pancakes turn out very thin, soft and appetizing, with a delicate vanilla aroma.

Milk 1 l
Chicken eggs 2 pcs.
Wheat flour 270 g
Granulated sugar 3 tbsp. l.
Vegetable oil 3 tbsp. l.
Salt 0.5 tsp
Soda 0.5 tsp.
Vanilla sugar 1 tsp.

How to make vanilla pancakes

Heat the milk.
Beat eggs, add granulated sugar and vanilla sugar, salt and soda.
Mix all ingredients.
Add vegetable oil and mix again.
Pour in a third of the milk and stir.
Add flour and pour in the remaining milk.
Stir and leave for half an hour.
Grease a frying pan with vegetable oil and fry on both sides.

Many people think that making pancakes is a very difficult and long process. Perhaps the first pancake will be lumpy, but with experience you will be able to quickly prepare this delicious dish.

See the full recipe with step-by-step photos here.

Pancakes according to this recipe are not with onion sauce, but with onions directly in the dough. Interested? Then run to the kitchen and cook these delicious pancakes!

Chicken eggs 4 pcs.
Onions 3 pcs.
Milk 1 tbsp.
Boiled water 1.25 tbsp.
Rye flour 1 tbsp.
Coarse wheat flour 2 grades 1 tbsp.
Salt 0.5 tsp.

How to cook onion pancakes

Beat eggs with salt.
Chop the peeled onion and grind in a blender.
Add the onion puree to the eggs, add the milk and whisk.
Sift flour into ingredients and whisk.
Add hot water and whisk one last time.
Fry on both sides.

These pancakes can be served with herbs, sour cream, salmon and any sauces. Bon appetit!

See the full recipe with step-by-step photos here.

7) Pancakes with coconut flakes

Absolutely everyone loves pancakes, and every housewife has her own proven recipe for making them. By varying the dough composition, shape and thickness, you can create many new recipes. This recipe will help you prepare thin pancakes with milk and coconut flakes.

Wheat flour 1 tbsp.
Milk 2 tbsp.
Refined vegetable oil 2 tbsp. l.
Egg 1 pc.
Sugar 2 tbsp. l.
Coconut flakes 100 g

How to make pancakes with coconut flakes

Sift the flour.
Add sugar and beat in an egg.
Add vegetable oil and heated milk.
Mix all ingredients thoroughly.
Heat a frying pan, pour in the dough, add coconut flakes on top of the dough and bake pancakes.

Coconut flakes are very often used in confectionery. It can be added to cakes, pastries, rolls, fillings, and simply decorate finished products. This ingredient also gives pancakes its unique taste.

See the full recipe with step-by-step photos here.

You can vary pancake recipes endlessly: experiment with spices, add new flavors, change proportions. And one day you will definitely find your unique recipe for perfect pancakes!

Fluffy milk pancakes without yeast recipe

What to cook if milk is stagnant in the refrigerator? Of course, pancakes. Well, if you have patience and an hour of free time, milk makes excellent pancakes. And for the recipe for pancakes, you can look at this article. Today we will bake thin pancakes. People also call thin pancakes pancakes.

eggs - 3 pcs.,

sugar - 1 tbsp,

salt - 1/4 teaspoon,

vanillin - optional

milk - 2.5 cups,

flour - 200 gr.,

rast. oil - 3 tbsp. spoons.

1. You can prepare pancake dough in different ways. Someone first kneads a thick dough, adding a little milk at a time. This is a great option and I use it, but most often, probably like many, I combine the liquid ingredients, then add flour. Namely, I beat the eggs using a whisk, adding sugar, vanillin and salt.

Then pour in milk at room temperature.

2. Now add the plant. butter, mix and set the bowl with the dough aside for 15 minutes.

3. Bake pancakes in a well-heated frying pan. If you have a ceramic frying pan, you do not need to grease it with oil, because it is already present in the dough. To make thin pancakes, you need to pour a little dough and distribute it well over the entire area of the pan, using rotating movements. The pancakes fry quickly, so don’t forget about them.

And this is what you get: thin, crispy milk pancakes that are so easy to prepare!

kulinaroman.ru

How to cook nalistniki with milk?

What is unique about the sheets

Ingredients

How to make nalistniki with milk

Baking

Nalistniki with milk: “Belarusian” recipe

Pancakes without water

The main problems encountered when preparing pancakes

The most common problem is that the milk pans stick to the pan or tear. For the first pancake, this is normal - apparently, the dishes were not heated enough or there was not enough fat. But if this happens again with the second and third sheets, add flour to the dough. To do this, pour out part of the dough (a third of a glass). Add a couple of tablespoons of flour there. Stir well and pour into most of the batter. Another problem is the fragility and brittleness of finished products. In this case, pour a little vegetable oil into the dough.

How to get rid of flour lumps

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How to cook thin pancakes with milk

Among all the variety of flour products, there is a wonderful dish with a mysterious name - nalistniki. Let's first figure out what it is?

Nalistniki are the thinnest yeast-free pancakes. They are very elastic and, as a rule, are served with a variety of fillings, which are wrapped in these same pancakes. Since the nalistniki themselves have a neutral, creamy, rich taste, they can be combined with any type of filling: sweet, such as cottage cheese, jam, fruit, and salty, such as minced meat, fish, mushrooms or stewed cabbage.

Classic recipe

Ingredients for cooking:

whole cow's milk - 2 tbsp.;
premium wheat flour – 170 g;
chicken eggs – 3 pcs.;
table rock salt – a pinch;
granulated sugar – 1 tbsp;
unsalted butter – 50 g.

Cooking time: 2.5 hours.

Nutritional value per 100 g: 187 kcal.

Preparing nalistniki with milk:

Read also: How I lost 19 kg in a month and a half

Ingredients:

wheat flour – 100 g;
potato starch – 100 g;
chicken eggs – 3 pcs.;
cow's milk – 500 ml;
white crystalline sugar – 1.5 tbsp;
rock salt – ½ tsp;
refined vegetable oil – 50 ml.

Cooking time: 60 min.

Energy value per 100 g: 190 kcal.

Step by step description:

Beat the eggs into a deep bowl and beat lightly with a fork;
Then add salt and sugar to them, pour in milk and beat everything again, but using a mixer;
Combine flour with starch and sift through a sieve. After this, begin to gradually add it to the milk-egg mixture, without stopping the mixing process. Knead the mixture until all the flour lumps are broken up. Then, lastly, vegetable oil is added to the dough;
The finished dough should be quite liquid. Cover it with a cloth and place it in the refrigerator for 20-25 minutes;
Pour the dough in a very thin layer into a well-heated frying pan (with a non-stick coating) and bake until golden brown. Then, using a spatula, turn the pancake over to the other side and brown it the same way;
Fill the finished sheets with pre-prepared filling (choice at your discretion), roll into an envelope and serve. These sheets can be stored in the refrigerator for several days and reheated in the microwave or oven before serving.

Recipe for dough sheets made with sour milk

Components:

sour cow's milk - 2 tbsp.;
flour – 1 tbsp.;
crystal sugar – 50 g;
salt - a pinch;
egg – 1 pc.;
refined oil – 50 ml.

Cooking time: 50 min.

Amount of kcal per 100 g: 187.

Step-by-step description of preparation:

Place the egg, a pinch of salt, milk and sugar in a mixer bowl. Beat everything until a homogeneous mass is formed;
After this, add sifted wheat flour and refined oil. Turn on the mixer and knead a homogeneous, semi-liquid dough (at the lowest speed;
Heat the pan for baking pancakes thoroughly, pour a small amount of prepared dough onto it, and begin baking thin, ruddy pancakes. Bake them for a few minutes on both sides;
Ready-made nalistniki can be served with either a sweet or savory filling. Bon appetit!

How to fill pancakes

Sweet filling options:

Sweet cottage cheese. Combine cottage cheese, raw egg, sugar, a pinch of salt, raisins, vanilla and lemon zest;
Banana. Mash the banana with a fork, combine with a piece of softened butter, sugar and lemon juice;
Boiled condensed milk.

Salty filling options:

Cabbage stewed with mushrooms;
Rice with minced meat;
Minced fried liver;
Boiled eggs with green onions;
Lightly salted red fish;
Liver;
Boiled potatoes with fried onions;
Fried minced meat;
Processed cheese with chopped garlic and mayonnaise.

Bon appetit!

notefood.ru

Milk milk recipe

Pancakes are also called pancakes. There is a simple recipe for making them with milk. It won't require any unusual ingredients. The products used are very affordable.

Simple recipe

Everyone bakes pancakes on Maslenitsa. Some people fill them with filling, others just make them sweet. As for the dough, there are also many cooking options. Nalistniki can be made with milk, kefir, or water. They turn out thin and stick off the pan so well. You can cook pancakes at home using the simplest method.

Required Products

750 ml milk;
3 eggs;
2 tsp Sahara;
2 cups of flour;
lemon juice;
a pinch of salt;
3 tsp sunflower oil.

Cooking

Recipe with milk

Everyone loves to eat delicious and flavorful pancakes. The recipe for making nalistniki is very simple. Every housewife must know how to bake pancakes. You can try and cook nalistniki with milk. This will require a standard set of products.