Who among us doesn't like pancakes? The question is rhetorical. Today we will treat our household and neighbors to delicious thin pancakes with milk. Although you probably won’t be able to cook a whole stack like you would for Maslenitsa. As usually happens, during the baking process, ready-made milk pancakes are taken away by everyone who smells their aroma. There is no need to despair; an empty plate is an indicator of the great culinary skill of the housewife. And now you’ll see for yourself that pancakes made with milk really turn out great.
Recipe for thin pancakes with milk
Ingredients:
- Chicken eggs - 3 pcs.
- Sugar - 2 tbsp. spoons
- Salt - 1 teaspoon
- Milk - 3 glasses
- Flour - 2 cups
- Vegetable oil - 1 tbsp. spoon
- Vanilla to taste
To make the pancakes a success, I recorded a detailed video and posted it on my You Tube channel. Therefore, if you like video recipes more than step-by-step photos, welcome:
How to cook
Break three eggs into a bowl. Add 1 teaspoon of salt.
1 tbsp. a spoonful of sugar and 0.5 teaspoons of vanilla essence are also added to the dough.
Stir the dough with a fork. It is not necessary to whip the mixture into a foam; it is enough to achieve homogeneity.
Pour in 1 glass of milk at room temperature. Attention: according to the recipe, we need 3 glasses of milk - but we are only pouring one for now.
Sift 2 cups of flour into the resulting mixture and stir. At this stage, the most important thing is to achieve uniformity. A mixer will help to achieve smoothness of the dough.
When all the flour is mixed in and there is not a single lump in the dough, pour in the rest of the milk. Remember that the milk should be warm, but not hot.
Stir the dough and pour in 1 tbsp. a spoonful of vegetable oil. Adding oil will allow the pancakes to be easily removed from the pan and will use less oil when frying.
As a substitute for vegetable, you can add two tablespoons of melted butter, the dough will have holes and the pancakes will acquire a beautiful golden color.
The dough for thin pancakes made with milk should be liquid, smooth, and homogeneous.
They are prepared using a similar dough in consistency.
The dough for pancakes made with milk ends up looking like very thin sour cream or like thick cream, but not like water.
Heat a frying pan (it is better to take one with a non-stick coating) on the stove until hot. Grease with vegetable oil (only before the first pancake), you can grease with a piece of butter or even a piece of lard. Pour in a ladle (I use a little more than half a standard ladle for one pancake), fry the pancake until golden brown. Using a spatula, turn the pancake over to the other side and fry again. This is what we do with everyone.
After removing from the pan, the pancake can be greased with a piece of butter.
Probably, thin pancakes with milk are the best thing that skilled chefs could come up with. Such a wonderful gift to humanity is difficult to appreciate. After all, pancakes themselves are incredibly tasty, but they can also be used to make incomparable rolls, original cakes, they can be used to stuff other dishes, and you can use the filling for them themselves. Pancakes can be sweet, or they can contain liver, zucchini, oatmeal, etc.
Today I shared the basic recipe. Having mastered it, you can start experimenting, trying and looking for options with which you can surprise your family and friends. For those who have just embarked on a fascinating path full of discoveries to the land of Cooking, I want to say: Don’t worry about the first pancake, even if it’s lumpy, it’s okay. But without the first, there will be no second pancake, there will be no personal victories, you will not be able to feel the satisfaction of your creative needs. So – go for it! And I will try to help you with everything. If you have any questions about the recipe, I’m always happy to answer. Take note of the article: to avoid possible mistakes.
The best thanks for a recipe is adding a photo. If you have a minute to take a photo and post it in the comments, I will be very grateful to you. Thank you!
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Pancakes are closely related to the ancient pagan rituals of the Slavs.
Each nation had and has its own rich ancient traditions, including culinary ones.
It is difficult to find a person in Rus' who has not heard about Maslenitsa, and the main symbol of this holiday, of course, is pancakes.
Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.
LIST OF INGREDIENTS
FOR TEST:
- 1 l. milk
- 3-4 eggs
- 1 tbsp. Sahara
- 1/2 tsp. salt
- 300-350 gr. flour (2 cups)
- 100 gr. butter
TO GREASE THE PAN:
- 30 gr. vegetable oil
THE MOST DELICIOUS THIN PANCAKES WITH MILK - STEP-BY-STEP RECIPE
In the bowl in which we will knead the dough, beat the eggs, add salt and sugar, and mix thoroughly with a whisk; no need to beat.
Pour in about half the milk and mix well until the salt and sugar dissolve.
If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.
Then add the pre-sifted flour and since everyone’s flour is different, you may need a couple of spoons more.
Mix the dough well; it is more convenient to do this with a whisk rather than a spoon.
At this stage the dough is quite thick, knead it until smooth and homogeneous without lumps.
Traditionally, vegetable oil is added to pancake dough, but in this recipe butter is used, then the pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.
Add the remaining milk and mix again, and to prevent the butter from congealing in the dough, all products should not be cold, but at least at room temperature.
The dough turns out to be quite liquid, approximately like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start preparing pancakes.
Place the pans on the stove and heat them well, because... It is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.
Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.
Pour the dough into a hot frying pan and distribute it in a thin layer over the entire surface.
I want to attract your attention.
If the pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will still fit into the hole without any soda taste.
This amount of dough makes 30 pancakes with a diameter of 20 cm.
Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.
They are ideal for stuffing with any fillings.
The pancakes turn out thin, very soft, with a creamy taste.
This is a proven and very reliable recipe for perhaps the most delicious pancakes.
I will be very glad if you cook them.
I wish everyone bon appetit!
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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE
THE MOST DELICIOUS THIN PANCAKES WITH MILK - PHOTO
Good afternoon to everyone who has visited my blog! And I can guess what exactly you are going to cook today. Beautiful and rosy pancakes with milk are traditionally baked in Russia on Maslenitsa. On the eve of this spring holiday, I am going to bake a lot of different pancakes. And I invite you to participate in this with me.
In 2019, we say goodbye to winter and welcome spring from March 4 to 10. All Shrovetide week we bake different types of pancakes. This treat symbolizes the sun and the Russian people invite the sunny spring to come soon.
The treat is served hot, piping hot, with honey, jam or sour cream. We learned how to stuff pancakes with a wide variety of options. And they even tried to make them out of them.
Russian cuisine boasts a wide variety of pancake dough. It is made with wheat, buckwheat or oatmeal flour. Throughout the entire Maslenitsa week, several types of pancake treats are prepared. Every housewife should be able to prepare a variety of varieties of this festive dish.
We have already looked at recipes. And we tried to bake Lenten nalistniki. And today we’ll look in detail at how to bake pancakes with milk and make the dough for them. Here are the most popular and simplest methods. Choose which one you like and cook with pleasure!
Recipe for custard pancakes with holes in milk without soda
Custard, thin, lace - this is an excellent option for young housewives. These pancakes are very thin, beautiful to look at and do not tear. The fact is that the dough gains additional elasticity due to brewing flour. After all, boiling water is added to it during production.
Preparation:
First, mix salt, sugar and eggs in a large bowl. The holes in these pancakes are provided by a thin layer of dough and a large number of air bubbles in it. Therefore, you need to beat the dough thoroughly.
All products must be removed from the refrigerator in advance so that they are at room temperature.
Grind with a whisk. Add butter and half the milk to the resulting mixture.
Gradually, while continuing to stir, add the sifted flour. Add the remaining half of the milk. Knead the dough thick, like pancakes.
If desired, you can add a little vanillin. This is if your pancakes have a sweet filling. Mix everything thoroughly with a whisk or beat with a mixer.
Let's start making the dough. Gently pour boiling water into the resulting mixture. Mix the ingredients intensively until smooth. At this stage, add vegetable oil.
To allow the gluten to swell well, leave the dough to stand in a warm place for half an hour.
This will give the finished products elasticity. They will not tear, even if we bake very thin pancakes.
After this, you can start baking. The less dough you pour into the frying pan, the thinner the product will be.
The pan for making pancakes should be separate. It is not recommended to cook anything else on it.
Fry one side of the pancake for 1 minute, then turn it over with a spatula and fry for another half a minute on the other side.
Don't forget to shake the dough so that it remains homogeneous.
Place the finished pancakes in a stack. If you are not afraid of grease, grease each one with melted butter. You can roll it into a tube, adding filling, or fold it into envelopes, which is also very beautiful. The treat turned out beyond all praise!
Thin pancakes with milk and eggs
This version of the dough allows you to get bubbles due to the baking powder. The chemical reaction of soda does not guarantee excellent results.
I use homemade sour cream, which is very rich. If your sour cream is light in fat, add not one, but two tablespoons. It gives pancakes a delicate, creamy taste.
Preparation:
It is necessary to mix eggs, salt, sugar into a homogeneous mass. Gently whisk the ingredients together. At this stage, you need to decide whether the baked goods will be sweet or have a neutral taste for the meat filling.
You can't do without sugar completely. Otherwise, your products will be pale. You won’t be able to achieve an appetizing crispy surface.
Therefore, if the filling is unsweetened, add one teaspoon of sugar to the dough.
After this, you need to add sour cream and milk into the mixture. Mix the whole mass again with a whisk until smooth. If you have a mixer, you can use that too. But even without the use of technology, the pancakes turn out beautiful, lacy and in a hole.
Add sifted flour in portions, stirring gently after each spoonful of flour. This will prevent lumps from appearing. At the same stage, baking powder is added to the dough. And again, mix everything carefully.
If the pancakes will be served with a sweet filling, add vanilla sugar.
Leave the dough for half an hour for the gluten to swell. After this time, you will see a lot of bubbles on the surface of the dough. After this, the pancakes can be fried.
How can you be sure to get the desired lace holes? You need to choose a cast iron frying pan or a non-stick frying pan. You can also grease the surface of the pan with oil before each pancake. Fry over medium heat, preheating the frying pan.
If you pour the dough into an insufficiently hot frying pan, you won’t get any holes.
Due to the baking powder, a large number of bubbles are formed in the dough. Look at the photo to see how the pancake turns out lacy, which is what we needed.
I would like to recommend this recipe to young housewives who are not yet confident in themselves. This simple option will delight you with excellent results. Of course, with the precise execution of all specified stages. The pancakes do not stick to the pan, do not tear and turn over without any problems. Therefore, they are a universal option for any novice cook.
Pancake dough recipe with milk and mineral water
This method allows you to cook pancakes with milk without using soda or other chemical leavening agents.
The secret ingredient here is sparkling mineral water. Which will provide an increased number of bubbles in the dough. Even if you don’t have grandma’s secret frying pan or a special pancake maker, it doesn’t matter. Pancakes with mineral water are obtained in 100% of cases.
This recipe will also be attractive to anyone who does not like the taste of soda in ready-made dishes.
For gourmets and lovers of the natural taste of products, we can recommend this particular baking method.
Preparation:
To prepare pancakes you need to do the following:
The bottle of sparkling water should be warm and sealed.
Separate the whites from the yolks. We put the whites in the refrigerator. In a large bowl, grind the yolks with sugar and salt. Gradually add milk and sifted flour.
Cover the bowl with a towel and leave for 20-30 minutes to allow the gluten to swell. The dough will become more viscous and elastic.
After half an hour, beat the chilled whites with a mixer until they form strong peaks.
We combine the dough and protein foam together. Add the whites in portions and keep stirring the dough.
Now open the bottle of mineral water and pour two-thirds of a glass into the dough. The dough bubbles powerfully. The pan is already heating up at the highest heat.
To prepare these pancakes, I used a non-stick frying pan. It is enough to grease it with oil only before preparing the first pancake.
As they cook, stack the pancakes and brush with butter. It allows you to maintain softness and give them a delicate, creamy taste.
Serve them hot, piping hot. With sour cream, condensed milk or jam. And of course with strong, hot tea. Enjoy your tea!
Lacy pancakes with holes in milk without eggs
Imagine, your favorite delicacy can be baked without eggs. Moreover, the finished products will also delight the hostess with beautiful holes. Which are formed due to the reaction of soda and vinegar.
The absence of eggs does not affect the consistency of the pancakes, the main thing is to beat the dough thoroughly. This economical option can be a lifesaver for any housewife. After all, the lack of eggs in the refrigerator is not a reason to refuse a treat.
Watch a video from the ORT TV channel about how to simply and easily make dough for pancakes without eggs.
As you can see, it is quite possible to make pancake dough without eggs. And the taste of the finished products will not suffer at all from this.
Secrets of openwork and thin pancakes
And finally, I would like to list the main secrets of baking. They will allow you to bake the most delicate and delicious.
To make your milk pancakes perfect, use the following tricks:
1. You need to add a small amount of vegetable oil to the dough. In this case, baked goods will not stick to the pan. And you don’t have to lubricate the bottom every time.
2. Should I grease the pan or not? Usually, before baking, grease the working surface with a piece of lard or butter. If the coating is non-stick, then you can do without it. It is believed that the best frying pan is cast iron. In such a pancake maker with low sides, nothing but pancakes can be prepared.
3. For the delicacy of thin pancakes, you need to thoroughly beat the dough, saturating it with oxygen bubbles.
4. To make the dough light and tender, the flour must be sifted.
5. When choosing flour, we look only at the highest grade with good gluten.
6. Having prepared the dough, leave it for 20-40 minutes so that the gluten of the flour swells. The dough will become more viscous. You can add a little milk or water to obtain the required density.
7. Baking pancakes for the average family takes at least 60 minutes. During this time, the heavy fraction sinks to the bottom. And the very last ones turn out to be thick and, unfortunately, no longer openwork. Therefore, before adding another portion of dough to the frying pan, it is recommended to shake it.
8. Whether or not to flavor finished products with oil is up to the housewife to decide. Because a stack of pancakes takes up to 200 grams of butter. And the resulting food will be very high in calories. If you are losing weight, you can do without it. Use fresh fruit or fruit puree as a topping.
With this I will say goodbye to you until the next recipes. Leave your reviews and wishes in the comments. I wish everyone a fun and delicious Maslenitsa! Thank you to those who cooked with me today!
Not everyone can make thin, lacy pancakes with milk. Meanwhile, this skill is one of the most highly valued among chefs.
Pancakes with milk are a universal dish. Topped with jam or cream, they can be a quick breakfast, or filled with caviar or red fish - a festive delicacy. Cooking them is not too troublesome if you know how, but thin pancakes have their own secrets and subtleties of preparation.
The main thing about the recipe for pancakes with milk
The most important thing is the correct consistency of the pancake batter with milk. If it is liquid, the pancakes will begin to tear when frying, and if it is too thick, it will not spread well in the pan, the pancakes will turn out dense, irregular in shape and will lose their tenderness.
The consistency of a good pancake dough should be like freshly collected homemade cream. In any case, after preparing it for the first time, you need to let the dough “rest” and try to fry one thing. By the way, the saying “The first pancake is lumpy” did not come out of nowhere, but it can turn out “lumpy” for various reasons - because of the dough, and because of an undercooked frying pan, and because of incorrect temperature conditions. As for the dough specifically, you can determine by the nature of the spreading whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.
For thin pancakes cooked with milk, the proportion of ingredients in the dough is also of great importance.
The second most important point is the choice of pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a little practice, you can get used to baking good pancakes with milk using any “tool.”
Recipe Ingredients
To make pancakes with milk you will need:
- milk 500 ml
- eggs 2 pcs.
- wheat flour 200 g
- vegetable oil 1 tbsp. l.
- butter 70 g
- soda 1 tsp.
- granulated sugar 2 tbsp. l.
- mint for decoration
How to cook thin pancakes with milk
The pancake dough is mixed in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conventionally - two tablespoons. Depending on whether the finished pancakes have a salty or sweet filling, you can vary the amount of sugar up or down.
Beat the eggs until the sugar is completely dissolved with a mixer, blender or hand whisk.
Heat the milk to a temperature of 35 - 40 0C and pour it into the egg mixture.
Add a tablespoon of refined vegetable oil without flavoring.
Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do it another way: to avoid the formation of lumps, the flour should be mixed with a small amount of milk.
The finished dough for pancakes with milk should not be too liquid, but not too thick. If you scoop it into a spoon or ladle, it should flow in a thin stream and resemble homemade sour cream in thickness.
Add a teaspoon of baking soda and stir. We leave the dough to “rest” for 15 – 20 minutes so that all the ingredients “make friends” with each other. Many housewives prepare pancakes without soda, but it is this that gives the pancakes porosity, and they are also called “lace” or “with a hole.” This is how not only pancakes are prepared with milk, but also, for example.
While the dough is resting, melt the butter in the microwave or on the stove. Grease each pancake with melted butter while it is hot. This will add a delicious aroma and softness to the pancakes.
Before you start baking pancakes, add a tablespoon of boiling water to the rested dough and mix quickly. As a result, air bubbles form on its surface - just what we need to get “lace” pancakes.
Place a frying pan with a thin bottom on the fire. There is no need to grease the bottom of the pan with fat, since the finished dough contains vegetable oil. Pour a ladle of pancake batter onto the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle, so that it spreads evenly over the bottom in a thin layer. Reduce the heat to low - this will allow the thin pancakes to cook well on both sides.
Using a spatula, lift the edge of the pancake - if it is fried, turn it over to the other side. On average, we bake each pancake for 1 to 1.5 minutes on each side.
Remove the finished pancake from the frying pan with a spatula and grease its surface with a silicone brush dipped in melted butter. Place all the prepared pancakes in a stack on top of each other.
The filling of pancakes with milk can be different - meat, cottage cheese, fruit... You can serve them without filling, simply pouring honey, garnishing with mint and berries.
Pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than those made with kefir, and in addition, they are incredibly tasty!
It’s not at all difficult to bake pancakes with milk; there shouldn’t be any difficulties. There are quite a few test options, in this article I will offer you the best of them.
To prepare dough for pancakes with milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the frying pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If the pancakes are planned with or without a sweet filling, you can optionally add it to the dough vanillin on the tip of a knife.
There should not be too much sugar in the dough, otherwise the pancakes will simply burn in the pan!
Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a frying pan; this requires some experience and skill.
We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% of success!
And it doesn’t have to be cast iron the old fashioned way. Modern versions of pancake pans with non-stick coating are no worse. The main thing is that the frying pan has a flat, thick bottom and heats up evenly over the fire.
Each pan requires a certain amount of dough, depending on its diameter. Pour the batter for baking pancakes with milk into the center of the frying pan, allowing it to spread evenly over the entire plane of its surface.
The process of baking pancakes is not a quick process, so be patient. There are housewives who bake in two pans at the same time, but in this case things will go faster. But here you need experience, you absolutely cannot be distracted and move away from the stove.
In order for the dough to turn out without lumps, the flour must be sifted when adding it to the dough. When mixing pancake dough with milk, feel free to use a mixer to thoroughly combine the dough ingredients.
The pancake dough should sit in a warm place for 30-40 minutes before baking; this is a necessary condition for the success of the pancake event. Only choux pastry does not require any proofing time.
Classic recipe for pancakes with milk
As a rule, with the classic execution, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is heated a little, and cold eggs are beaten with salt until foamy.
There are several ways to knead dough with the same set of ingredients. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.
In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are beaten together with milk, sugar, butter, salt and flour. Each option is possible as a method, the main thing is the absence of lumps in the dough.
And in each version, the pancakes have a slightly different appearance, but they always turn out delicious.
You will need:
- 500 ml milk
- 3 pcs. selected egg
- 250 g flour
- 1 tbsp. l. vegetable oil
- 1 tbsp. l. granulated sugar
- 1 pc. salt
- mixer
Cooking method:
Beat eggs, sugar and salt with a mixer
Add milk and mix
With the mixer running, add flour and mix until smooth.
Add vegetable oil so that the pancakes do not burn while baking.
Apply a thin layer of oil to the frying pan with a brush and heat it well over the fire.
Using a ladle, pour the dough into the middle of the pan, stretching the dough in a circular motion over the entire surface, bake over medium heat
After the pancake is browned on one side, flip it over with a spatula
We stack pancakes and treat our friends and family!
Bon appetit!
Thin pancakes recipe with holes
Sometimes you really want thin pancakes with milk with lots of holes, like woven lace! Nothing could be simpler.
This recipe contains sour cream and kefir along with milk. The latter add softness and tenderness to the pancakes.
And baking powder is responsible for the many holes. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!
You will need:
- 400 ml milk
- 3 pcs. selected egg
- 2 tbsp. flour
- 100 ml kefir
- 1 tbsp. l. sour cream
- 2 tbsp. l. granulated sugar
- 1 tsp. baking powder for the dough
- 3 tbsp. l. vegetable oil for dough
- vanillin on the tip of a knife
- salt to taste
Cooking method:
- Beat eggs with sugar and salt using a whisk (or mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
- Sift flour and baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough sit for a while, then stir vigorously, repeat if necessary.
- Pour in vegetable oil and a little vanillin for taste and aroma.
- Let the dough sit for 30 minutes, it's ready - it's time to bake pancakes. The dough should have the consistency of very liquid sour cream, and it should “stretch” from the ladle.
- Grease the frying pan with vegetable oil with a brush and heat it well. Pour the dough into a ladle and spread it evenly over the surface to the edges. Cook over heat until pink on one side and turn over to the other.
- You will get thin pancakes with a hole, lay them out in a stack while baking, cover with a towel and let sit.
Bon appetit!
Lacy pancakes with milk and boiling water
What lacy and unusual milk pancakes can you bake using this recipe! Tender and incredibly tasty, they just melt in your mouth! The recipe is simple and it’s up to you to bring it to life!
The pan for pancakes should be well heated and during the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.
The frying pan must be thinly greased before each pancake without removing it from the heat. This can be done using a foam sponge or silicone brush. Some housewives grease the frying pan with a piece of lard and vegetable oil. If the pan is not greased at all, then the pancakes may stick, will have a different appearance, and the taste will also change.
You will need:
- 500 ml milk 2.5-3% fat
- 3 pcs. selected chicken egg
- 280 g wheat flour
- 2 tbsp. l. granulated sugar
- 1 tsp. salt
- 150-200 ml boiling water
- 3 tbsp. l. vegetable oil
Cooking method:
Beat eggs with salt and sugar
Add 250 g milk
Sift the flour, adding the entire amount gradually in parts
We get a dough thicker than pancakes
This is done to prevent lumps from forming.
Now add the remaining milk and knead the dough.
Add vegetable oil, mix
Add boiling water to the dough, while stirring the mixture vigorously
The dough will become liquid, more elastic, and the pancakes will be lacy
Heat the frying pan well and grease it with a thin layer of vegetable oil.
We take a small amount of dough into a ladle, begin to pour it into the frying pan approximately in the middle, holding the frying pan by the handle, while at the same time making a smooth circular movement with our hand, distributing the dough over the entire surface
Carefully turn the pancake over in the pan, lifting it with a wooden spatula
We spread each pancake on one side with butter as soon as we remove it from the pan
Whether or not to grease the pancakes with butter at the end is, of course, your choice. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the frying pan before each pancake, and the third time we apply the oil while the pancake is warm. Counting calories!
Bon appetit!
Recipe for traditional custard pancakes
Custard pancakes made with milk are very tender, surprisingly soft and have an even texture. Excellent for a variety of fillings, they have a neutral taste in terms of salt and sugar.
You will need:
- 600 ml milk
- 2 pcs. egg
- 300 g flour
- 100 g boiling water
- 30 g butter
- 4 tbsp. l. vegetable oil
- 1/2 tsp. salt
- 2 tbsp. l. granulated sugar
Cooking method:
Whisk eggs, sugar and salt
Sift all the flour into the egg mixture
Mix until we get a lumpy and very thick dough.
Add a glass of milk and whisk to form a creamy dough.
This method eliminates the presence of lumps in the dough.
Place the frying pan over medium heat to warm up thoroughly.
Meanwhile, add boiling water to the mixture and quickly mix the dough with a whisk, brewing it
Add vegetable oil, mix 
The dough has a liquid consistency
Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom
Turn the pancake over to the other side from one edge with your hands or a spatula
We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture
Grease each pancake with butter
Stack the pancakes! Let's help ourselves!
Bon appetit!
Thin milk pancakes recipe with holes with boiling water
The recipe for custard pancakes is an excellent option for beautiful pancakes on weekdays and on holidays. And the secret of many holes is adding soda or baking powder.
They turn out thin, tender and very tasty! It’s not difficult to prepare them; any housewife can do it. If you like such wonderful pancakes, then this recipe is for you!
You will need:
- 250 g flour
- 200 g milk
- 2 pcs. egg
- 1 tsp. baking soda
- 100 ml boiling water
- 1 tbsp. l. sugar
- 3 tbsp. l. olive oil
- 1 pc. salt
Cooking method:
- Mix eggs, salt and sugar with a mixer until light foam
- Add a glass of milk to the resulting mixture and soda, slaked with boiling water in a spoon, mix
- Next, pour flour into the mixture through a sieve, mix
- Pour in boiling water and beat the dough intensively until all the lumps dissolve.
- Add olive oil and let the dough rest for 10 minutes
- In the meantime, put the frying pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
- Distribute the batter evenly over the pan in a circular motion, fry the pancake on both sides until golden brown.
The results are very beautiful and delicious pancakes! Bon appetit!
Video recipe. Lacy pancakes with milk
You will need:
- 300 g milk
- 6 tbsp. l. wheat flour
- 3 pcs. egg CO
- 0.5 tsp. table salt
- 2 tbsp. granulated sugar
Fluffy yeast pancakes with milk
Delight your loved ones with fluffy and light yeast pancakes! Such a delicious miracle in holes is made with the help of baking powder and yeast.
Please strictly follow the recipe and you will certainly succeed. Such pancakes require a little patience; the yeast dough must stand and show itself in all its glory. Good luck!
You will need:
- 350 g flour
- 450 g warm milk
- 2 pcs. egg
- 1.5 tbsp. l. granulated sugar
- 1.5 tsp. dry yeast
- 1.5 tsp. baking powder
- 60 ml vegetable oil
- 1/2 tsp. salt
Cooking method:
Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves
In a deep bowl with plenty of reserve, beat the remaining sugar, eggs and salt with a mixer.
Add yeast to the egg mixture and mix with a mixer
Pour in some of the pre-sifted flour and add baking powder, mix
When the dough already contains more than half of the flour, pour in vegetable oil.
The dough turns out to be quite thick, cover the bowl with a towel and put it in a warm place for 30 minutes
After a while, the dough will double in size in the bowl and it will bubble well, the yeast is doing its job
If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously
Heat a pancake pan over medium heat and apply vegetable oil to its surface with a brush.
We will bake small pancakes, pour out a small amount of dough and give it a round shape using a ladle
We wait for the pancake to brown, turn the pancake over to the other side using a spatula
The pancake turns out fluffy and lacy, bake it on the other side, remove it from the pan with a spatula
Continue baking the rest of the pancakes
Place all the pancakes in a stack and let them stand under a towel.
Bon appetit!
Recipe for delicious pancakes with sour milk
Pancakes with sour milk are an option for those who don’t particularly like sweets. Such pancakes turn out to be very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!
The structure of the pancakes itself is plastic and at the same time soft. Pancakes made with sour milk go perfectly with a variety of fillings. They are easy to work with, stuffing them and giving them the desired shape, they do not tear or break.
How to make your own sour milk? Nothing could be easier! Pour natural milk into a glass container, throw in a piece of bread and put it in a warm place, even in the sun. In a day (or faster) you will see for yourself how the transparent whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and refrigerate it. Sour milk is ready!
You will need:
- 300 ml sour milk
- 1-2 tbsp. l. granulated sugar (or powdered sugar)
- 1/2 tsp. table salt
- 250 g premium wheat flour
- 4 tbsp. l. vegetable oil
- 300 ml boiling water steep
- 2 pcs. selected egg
- 40-50 g butter
- 1 tsp. baking powder
- Vanillin on the tip of a knife (optional)
Cooking method:
Using a mixer or whisk, combine eggs with sugar, salt and vanilla to flavor. For a neutral taste of pancakes, 1 spoon of sugar is enough, if you like it a little sweeter, throw in all the sugar. Instead of sugar, it is better to use powdered sugar. Beat until the sugar grains dissolve.
Shake the sour milk until smooth, heat until warm, and pour into the egg mixture.
Combine the sifted flour with baking powder and add it to the mixture in parts, stirring with a mixer at low speed to break up the lumps.
Pour boiling water into the dough in a thin stream, while vigorously stirring the mixture, then pour in vegetable oil.
Pancakes can be baked immediately; the choux pastry does not require additional time; the pancake batter should be homogeneous, viscous and flow from the pan in a thin stream.
Heat the pan well, apply vegetable oil with a brush (or a piece of lard, half a potato), which must be periodically renewed in the pan.
We bake pancakes over medium heat; the hotter the pan, the more holes there will be.
After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it briefly on the other side.
Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. Let the stack of pancakes rest under a towel until warm.
Bon appetit!
Video recipe for thin and tender pancakes
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