Recipe for pancake batter. How to serve an original dessert to the table? Simple pancake dough with milk

Women who decide to learn how to make pancake dough at home are faced with the problem of choosing the ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn flour.

In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, a light, lacy texture with holes is popular, and pancakes are often served as a dessert.

It's hard to tell which pancake batter recipe is the right one. Pancakes cooked on kefir turn out delicate and thin, and cornmeal adds an unusual color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.

I offer the most popular recipes for pancake dough. Favorite option in combination with fresh produce will help to please the family with an excellent delicacy.

I will pay a little attention to the secrets of cooking and calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you are looking for a figure, use low-calorie foods.

Classic dough for pancakes with milk

Ingredients:

Water - 600 ml.
Flour - 300 g.
Eggs - 3 pcs.
Soda - 0.1 tsp.
Sugar - 2 tbsp. spoons.
Salt - 0.5 tsp.
Citric acid - 0.5 tsp.
Olive oil- 1 tbsp. a spoon.

Cooking:

Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and mix. Dissolve in the remaining water a large number of citric acid.
In a separate bowl, combine flour with baking soda and salt. In the resulting flour mixture add beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and mix.
Bake pancakes on both sides in a preheated pan with a small amount of vegetable oil. These pancakes go well with different fillings.

The option of pancakes on the water is less high-calorie, due to the lack of milk and butter. On average, there are 135 kcal per 100 grams of product. A few pancakes for breakfast will not harm the figure.

Dough for pancakes on kefir

If you want airy, openwork and incredibly delicious pancakes, use kefir for cooking. A delicacy is being prepared minimum quantity products and does not take much time.

Ingredients:

Kefir - 3 cups.
Flour - 2 cups.
Eggs - 2 pcs.
Sugar - 1 tbsp. a spoon.
Salt - 0.5 tsp.

Cooking:

Break the eggs, whiten the whites from the yolks. Rub the yolks with sugar, combine with two glasses of kefir and mix until smooth. Gradually add flour.
Beat egg whites with salt until fluffy. Pour the remaining kefir into the dough along with whipped proteins. Stir.
Bake pancakes in a preheated pan, greased with oil. Fry on each side until golden brown.

Videos cooking

Calorie content of pancakes on kefir on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in the calorie content of the main liquid ingredients.

How to make yeast dough for pancakes

Yeast dough is best suited for making the thinnest pancakes. Preparing a delicacy from such a dough is simple. The main thing is to correctly determine the amount for one pancake. As a result you will get excellent dish for breakfast.

Ingredients:

Kefir - 700 ml.
Wheat flour - 1.5 cups.
Eggs - 2 pcs.
Sugar - 3 tbsp. spoons.
Vegetable oil - 4 tbsp. spoons.
Dry yeast - 11 g.
Vanillin, salt.

Cooking:

Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
In the resulting mixture, beat the eggs, add the flour and knead the dough. The result is a homogeneous mass, which in consistency resembles thick sour cream.
Wrap the container with cling film and place in a preheated oven to 40 degrees, turned off the oven. Keep the dough warm for about an hour. During this time, it will increase in volume.
Remember after time yeast dough and stir with a spatula. As a result, the mass will slightly settle and become more liquid.
Bake yeast pancakes on both sides in a frying pan greased with refined oil. Grease the pan just before baking the first pancake.

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in its pure form. If eaten with jam or condensed milk, the figure will double.

How to cook thin and thick dough for pancakes

thin dough

Cooking thin pancakes is a difficult task, which can be solved without knowing some culinary secrets impossible. I will share the right technology cooking and all the secrets.

Ingredients:

Milk - 0.5 l.
Eggs - 3 pcs.
Flour - 2 cups.
Sugar - 1 tbsp. a spoon.
Salt - 0.5 tsp.
Vegetable oil, soda.

Cooking:

Beat the eggs with a mixer with sugar and salt. In the resulting mixture, add part of the flour with soda and mix.
Add a tablespoon of vegetable oil, half of the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and leave for 15 minutes.
Bake thin pancakes in a hot frying pan, pre-greased with oil.

Thick fluffy dough

Next recipe fans of lush pancakes will appreciate it. I tried a lot of recipes and settled on this one. It allows you to cook porous pancakes absorbing jam or syrup.

Ingredients:

Eggs - 2 pcs.
Milk - 300 ml.
Sugar - 2 tbsp. spoons.
Flour - 300 g.
Baking powder - 2.5 teaspoons.
Melted butter - 60 g.
Salt.

Cooking:

Whisk eggs with sugar and milk. In a separate bowl, mix the sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mass for 5 minutes.
Bake thick pancakes in a greased heated pan on each side for a minute and a half. Serve with your favorite toppings.

It seems that the recipes do not differ much, but the differences are fully manifested only in ready-made pancakes. Try the recipes in practice, and the difference will become apparent.

Delicious custard dough with milk

Like custard pancakes? You can easily cook them if you learn how to make them. choux pastry. Remember, the end result largely depends on the quality of the milk. Full-fat milk is better for custard pancakes.

Ingredients:

Milk - 1 glass.
Eggs - 2 pcs.
Butter - 50 g.
Flour - 1 cup.
Sugar - 6 tbsp. spoons.
Hot water - 0.5 cups.
Vanilla sugar- 1 sachet.
salt, soda, refined oil.

Cooking:

Whisk the eggs in a deep bowl. In the resulting egg mixture, add milk, sugar and a pinch of salt. Add melted butter to the dough and mix.
Add the sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
Bake custard pancakes in milk in a hot frying pan with butter. As soon as holes appear, carefully turn over.

Video recipe

Contrary to simplicity, custard pancakes are appropriate on any table. And no wonder, because they are incredibly tender and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this uncomplicated device facilitates the fate of cooking.

Ingredients:

Flour - 10 tbsp. spoons.
Milk - 600 ml.
Eggs - 2 pcs.
Vegetable oil - 3 tbsp. spoons.
Sugar - 3 tbsp. spoons.
Salt.

Cooking:

For cooking pancake dough you will need a 1.5 liter plastic bottle and a small watering can. First, pour the flour into the washed container, then pour in the lightly beaten eggs, vegetable oil and milk.
Lastly, send sugar and salt to the bottle. Close the lid and shake until the ingredients are combined. Pancake dough is ready.
To bake pancakes, heat up an oiled skillet, open the lid and pour some batter into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.

A simple recipe will help you prepare excellent pancake dough. It is noteworthy that when cooking, you will stain only one pan, and when classic cooking the list of dirty dishes also includes spoons, pots and bowls.

Is it possible to make dough for pancakes without eggs

Some cooks are sure that it is impossible to make good dough without eggs. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the right consistency.

Ingredients:

Milk - 250 ml.
Water - 250 ml.
Flour - 20 tbsp. spoons.
Vegetable oil - 90 ml.
Sugar - 4 tbsp. spoons.
Salt - 1 teaspoon.
Vinegar and soda - 0.25 teaspoons each.

COOKING:

Combine sifted flour with sugar and salt. Pour water into the resulting mixture along with milk and mix. Add refined oil and beat the mass with a mixer. In the end it will batter.
Set the mass aside for 30 minutes. During this time, the flour will release the gluten, as a result of which the pancakes will bake normally. Before frying, add soda quenched with vinegar to the dough.
Bake pancakes in a preheated pan, pre-greased with oil. Fry each side for 45 seconds.

What can be made from pancake dough besides pancakes

Did you know that you can make many other incredibly delicious dishes from pancake dough? It's about quick and easy baking. Since the batter is stored in the refrigerator for a long time, I advise you to take a closer look at the recipes that I will share below. busy housewives.

pancake cake

The dessert in question is perfect combination pancakes, chocolate and orange butter. Even a beginner can cope with the task of making a cake.

Ingredients:

Skim cheese- 400 g.
Chocolate butter - 100 g.
Milk - 0.5 l.
Flour - 250 g.
Sugar - 50 g.
Eggs - 3 pcs.
Baking powder - 1 teaspoon.
Fresh berries - 300 g.
Lemon juice- 15 ml.
Chopped pistachios, salt, vegetable oil.

Cooking:

Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After the time has passed, bake pancakes, frying on each side until golden brown.
Make the filling. Whip softened chocolate butter with cottage cheese. The result will be air cream. Mash the berries in a separate bowl.
Cover each pancake with a layer of cream, and spread a small amount on top of the cream. berry puree.
Assemble the cake. Decorate the top of the dessert fresh berries, pistachios and chocolate syrup.

Clafouti

Clafoutis is a casserole made with pancake dough and seasonal berries or fruits. The French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries give less juice, which has a positive effect on the aromatic qualities of the delicacy.

Ingredients:

Milk - 100 ml.
Cream 20% - 200 ml.
Butter - 50 g.
Eggs - 3 pcs.
Flour - 75 g.
Sugar - 100 g.
Vanilla stick - 1 pc.
Berries.

Cooking:

Break eggs into a deep bowl, add flour, sugar and vanilla, mix.
In the resulting mixture, gradually pour the milk along with the cream, mix well.
Put some berries on the bottom of cupcake molds and pour over batter.
It remains to send the dish to the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.

Serve hot.

Yorkshire pudding

Delicate buns from pancake dough, cooked according to English technology, filled with stuffing, and served in its pure form with fried meat or used as a side dish for roast beef. In all cases, it turns out incredibly tasty.

Ingredients:

Milk - 200 ml.
Butter - 50 g.
Flour - 125 g.
Eggs - 2 pcs.
Salt.

Cooking:

Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
Pour in the remaining milk, stir. Set the dough aside for a few hours.
Put a small piece of butter into molds with a diameter of 8-10 cm, put in the oven to warm up.
Fill hot molds with pancake dough and put in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and delight the family with amazing delicacies.

Novice cooks are of the opinion that making pancakes is the easiest task. When it comes to cooking, they often face a variety of challenges. In the final part of the material, I will share useful tips for preparing the “correct” pancakes, which will serve as a guide. I have tried all the tips in practice and repeatedly convinced of their effectiveness.

How to bake pancakes

As you understand, making pancakes requires certain skills and experience. How much to pour the dough, when to turn over, when to shoot - the most important questions. Check out the tips below to help you prepare delicious desserts.

Great importance has a surface on which treats are prepared. Best fit Cast-iron pan with thickened bottom. On it, the pancake is evenly baked, acquires beautiful colour. A pancake pan with a Teflon coating and low sides will also work.
Preheat the skillet well before making pancakes. Cover the bottom with a layer of coarse salt and heat until it darkens. Before cooking, shake off the salt and wipe the dishes with a paper towel.
Lubricate the bottom of the pan with vegetable oil or a piece of lard. If there is oil in the dough, grease only before cooking the first pancake. If butter is not included in the batter, grease the pan before baking each pancake.
Fill a ladle 2/3 full with pancake batter and pour into the center of the heated skillet. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turned out lumpy, don't be discouraged. This will help determine how much batter to pour in to make an even and thin pancake.
Bake on medium heat. Once the edges are brown, flip to the other side using a fork or wooden spatula.
Ready pancakes put on a plate of the appropriate diameter. Lubricate each pancake with butter. Keep covered to keep from drying out. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.

With these tips, you can easily prepare delicious and beautiful pancakes that will delight households with taste and aroma. Remember, the most delicious treats are those that have recently come out of the pan. I do not recommend delaying the tasting.

How to make dough without lumps

If there are lumps in the dough, you can’t count on delicious, even and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

To make the dough without lumps, the liquid, whether it be water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and easier to break up lumps.
To eliminate lumps, some cooks first knead a thick dough, then gradually pour in the liquid provided for in the recipe and mix.
In the case of an excessively thin dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the above methods will help in preparing the perfect pancake dough and the result will be appropriate.

Despite the fact that pancakes are a fairly common and, at first glance, a simple dish, not everyone is able to cook it perfectly. Each hostess has her own signature secrets that give pancakes unique taste and texture. In addition, when preparing the dough, you need to follow certain rules, thanks to which your pancakes will be delicate, thin and incredibly tasty.

How to cook dough

To date, there are dozens and even hundreds of recipes for pancake dough. Despite the fact that this process is quite simple, it has its own specific features and subtleties. In addition, do not forget that each dish has its own secrets that help make it perfect. In the case of pancakes, keep in mind the following:

— following classic recipe, you must first mix all the ingredients and only after that start adding flour;
- the mass for the dough should be absolutely smooth and homogeneous, without any lumps. That is why flour must be added in small portions, passing it through a sieve. So the dough will turn out not just silk, but also airy;
- if you are in a hurry and want to cook the dough as quickly as possible, then you can simplify the task. Start by mixing the flour with the eggs and a small amount milk to form a thick and homogeneous mass, then add the remaining milk and other ingredients;
- in the preparation of pancakes, it is very important to correctly calculate the amount of flour. The dough should be thick enough so that the pancakes don't tear when removed from the pan, but also thin enough that it can easily spread over the pan. The ideal consistency of pancake dough should be like sour cream;
- sugar is required ingredient pancake dough. Even if you plan to make the filling salty, don't forget to sweeten the pancakes a bit;
- many housewives prefer to add baking powder to pancakes, but, as practice shows, it practically does not affect the final result;
- Be sure to add vegetable oil to the dough. This will keep the pancakes from sticking and you will have to put less fat in the pan. And if you replace vegetable oil with butter, then your pancakes will become golden and delicate;
- when whipping the dough, use a whisk to make the mass smooth and no lumps form. You can also prepare the dough with a mixer or blender.

There are no supernatural secrets in making pancakes. Everything is extremely simple. The main thing is to remember the basic rules, over which you will eventually be able to experiment on your own, creating your own branded recipes.

Thin pancakes with milk

This recipe can be considered, perhaps, one of the most common due to the available set of products and ease of preparation. The taste of ready-made pancakes largely depends on how fat and high-quality milk will be. To prepare such a dough, you need to take the following products:

- half a liter of milk;
- a couple of chicken eggs;
- a glass of flour;
- 2 tablespoons of vegetable or melted butter;
- a tablespoon of sugar and a little salt.

About an hour before you start making pancakes, you need to get the eggs, as well as milk, from the refrigerator so that their temperature approaches room temperature. Next, you need to break the eggs and mix them well with sugar, then add salt. Now milk can be poured into the total mass. Be sure to add flour through a sieve. And in order to avoid the appearance of lumps, do it gradually, thoroughly stirring each portion with a whisk. Flour must be added until the consistency of the dough becomes similar to sour cream (its amount may be slightly less or more than stated in the recipe). Just before the start of frying, add vegetable or butter to the dough.

Pancakes on the water

These pancakes are quite popular due to their cost-effectiveness, as well as their low calorie content. In addition, their slightly bland taste goes well with both savory and sweet fillings. Plus, they cook very quickly. For this recipe you will need:

- half liter boiled water;
- one and a half glasses of flour;
- 2 eggs;
- a couple of tablespoons of vegetable oil;
- sugar and salt.

As in the previous recipe, first you need to beat the eggs with sugar and salt. After that, you need to pour water into the bowl. Gradually sift the flour, continuously whisking the dough with a whisk. When you add the butter, the dough can be considered ready for baking.

Kefir dough

This recipe is not much different from the previous ones, but the taste of pancakes is simply excellent. In addition, if your milk has stagnated and sour, then it can be used as a substitute for kefir. So, the dough consists of:

- half a liter of fatty kefir (or sour milk);
- two large eggs;
- 200 grams of sifted flour;
- one teaspoon of sugar, salt and soda;
- 4 tablespoons of oil.

First of all, mix the eggs well, adding sugar and salt to them. Add kefir and heat the mixture a little until the dry ingredients are completely dissolved. Next, you need to mix the sifted flour into the dough using a whisk. Dissolve soda in a small amount of boiling water and also send it to a bowl (you do not need to quench with vinegar, as it will react with the acidic environment of kefir). After you add butter to the dough, it should stand for about an hour in a warm place.

Pancakes with yeast

Although these pancakes are a little more difficult to prepare than the previous ones, this recipe has a lot of advantages. It is important that the pancakes are very thin, and most importantly - openwork. So, to prepare the dough, you will need a package of dry yeast (15-20 grams), a glass of flour full with a slide, a tablespoon of sugar, 3 chicken eggs, half a liter of milk and half a teaspoon of salt.

Yeast needs to be poured 2/3 cup warm water, and when they are completely dissolved, add flour and sugar. After you knead the resulting mass until smooth, you need to cover the bowl with a towel and leave it in a warm place for about an hour so that the amount of dough has at least doubled. At the very least, eggs and milk are introduced, which must be preheated. If you did everything right, the dough will turn out light and airy.

Just before baking, add butter to the dough. A few seconds after you distribute the dough in the pan, holes will begin to form on its surface. When they cover the whole pancake, it needs to be turned over.

Custard pancakes

In order to cook pancakes on choux pastry, you will need:

- one glass of kefir, cool water and boiling water;
- 2 cups of sifted flour;
- a teaspoon of soda;
- 3 tbsp. l. Sahara;
- salt and a little vegetable oil.

First you need to mix the eggs with sugar, salt and kefir. You can use a whisk, but it is better if it is a blender or mixer. Then add water and beat again. Now add the sifted flour, without ceasing to stir the dough. Then add soda to a glass of boiling water and quickly pour into the dough, beating it with a whisk or a mixer. After you have added the oil to the dough, let it rest for another 15 minutes before baking.

Pancake dough without eggs

Pancakes prepared according to this recipe are distinguished by their subtlety and lightness. This recipe is just perfect for meat fillings if you put a little less sugar in the dough than indicated. In any case, you will need the following products:

- 2-3 cups of flour (the amount varies depending on how quickly the mass thickens);
- liter not fat milk;
- 3 tablespoons of sugar (if you plan to make salty stuffing, add less);
- half a teaspoon of salt and soda;
- a couple of tablespoons of vegetable oil;
- the third part of a package of butter (about 70 grams).

Carefully sift the flour, after mixing it with salt, soda and sugar. Add half a liter of milk and mix thoroughly until the lumps completely disappear. Next, the oil is introduced and again you need to mix everything well. Boil the remaining milk and slowly pour it into the bowl with the dough, whisking continuously with a whisk. At the very end, add melted butter and beat everything well (it is better to use a mixer). For such pancakes, it is better to use a pan with a thick bottom. It will take 2 minutes to bake each pancake.

Pancake dough in a bottle

Pancakes are very tasty dish, but many housewives prefer to cook it as rarely as possible, because. after cooking, a lot of dirty dishes remain. In addition, an open bowl of dough cannot be stored in the refrigerator for a long time, and therefore you have to bake a large number of pancakes at once. But you can cook them in another way. To do this, you will need a regular plastic bottle. By preparing the dough in this way, your kitchen will remain clean. In addition, the dough in the bottle can be stored in the refrigerator.

You will need the following components:

- 600 ml of milk;
- a little sunflower oil (3 tablespoons);
- 2 large eggs;
- 10 tablespoons of flour (with a slide);
- salt (0.5 teaspoons) and sugar (3 tablespoons).

One and a half liter plastic bottle you need to wash it well, dry it, and then insert a funnel into it. Now, through the funnel, transfer all the indicated ingredients into the bottle and tightly screw the cap on. And now the most interesting moment - start shaking the bottle, continuing until you see that the dough inside it has become homogeneous. Now heat the pan well, grease it with oil and pour the dough in portions on its surface. According to experienced housewives, this is much more convenient than using a bowl and a ladle.

The only negative point this recipe is that lumps can form in the dough if you sift the flour poorly. In this case, it is better to strain the dough through a strainer (you can use the container where the milk was for this, so as not to dirty the extra dishes), after which, through the same funnel, return the dough to the bottle.

Pancakes are simple and incredible dish, which, thanks to the abundance of recipes and the variety of fillings, can have many variations. The main thing is to find the dough recipe that you like and, ideally, master all the secrets of its preparation.

Share your recipes in the comments!

How to make pancakes, everyone knows more or less experienced hostess, and Russian grandmothers can present so many options for preparing this yummy that you can sell them all your life.

pancakes are cooked differently in each region and served with completely different fillings and dressings.

Thin, thick, openwork, with traditional filling or without it - any pancakes will come out delicious if you put a little of your own into their preparation. warmth.

regular pancakes without filling, they are served hot, generously seasoned with butter or sour cream. These pancakes are specially make lush using yeast for their preparation.

The traditional Russian recipe for Shrovetide or any other occasion for making homemade thick pancakes is kept in almost every family and passed on from the older generation to the younger.

Pancakes designed for serving with filling, must be elastic and very thin. Fillings for pancakes can be varied: caviar, slightly salted salmon, greens, mushrooms, cottage cheese.

After all, this famous Russian dish is served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, raisins.

It's not that hard to make perfect pancakes. You can always find your own version of the recipe, according to which you will bake pancakes. Next, you will learn how to make pancake dough, you can study several recipes and get acquainted with photo and video materials.

Each housewife prepares the dough in her own way, but there is certain ingredients, which must be included in pancakes:

flour (wheat, corn or buckwheat, necessarily sifted);
liquid (milk, water, kefir, low-fat sour cream or even beer);
salt, sugar;
vegetable oil (add directly to the dough so that it comes out elastic);
eggs, as a binder, give your dough density, but it is not necessary to add them.

To make pancake batter, you can use the following universal recipe.

Prepare everything in advance necessary ingredients:

2 cups of liquid (water, milk or their mixture 1:1);
1.5-2 cups flour;
1-3 eggs;
1-3 art. spoons of sugar;
0.5 teaspoon of salt;
1.5-2 tbsp. spoons of rast. oils.

Take a container in which you will stir your dough. A large saucepan or deep bowl works best.
Sift flour into the bottom of the bowl, make a small funnel in it and pour lightly beaten eggs into it. You can vary the number of eggs yourself, as mentioned earlier, they serve to compact the dough and form crispy crust. So if you want to make soft, fluffy pancakes, you can use fewer or no eggs.
Following the eggs send half the liquid to the flour container preheated to 40 degrees.
Gently beat the ingredients with a mixer or with a whisk, trying to get homogeneous mass.
Then add the rest of the liquid, sugar, salt and vegetable oil.

Also you can use the second option.

Primarily, it is necessary to beat half the liquid in a mixer along with eggs, add flour (it should be stirred to avoid lumps).
Then add the rest of the liquid controlling consistency. Thus, you will monitor the thickness of your future pancakes.
If you like thin - add fluids just enough so that you get the consistency of very liquid sour cream. The dough for baking thicker pancakes resembles just liquid sour cream.

We have revealed only 2 ways to make pancake dough. You can try each one and choose the best option for you. Having stuffed your hand well, you will learn how to quickly cook pancakes and, perhaps, create your own unique recipe.

How to cook pancakes with milk: recipe, photo instructions, useful tips

Traditional pancakes cooked in milk. You can also take liquid sour cream, as our ancestors did, but such an appetizer will turn out to be very fatty, which will not be entirely useful for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes in milk, because the final product is unusually soft, thin, tender and tasty.

To prepare a portion of 15-20 pancakes, you will need:

2 eggs;
500 ml of milk;
1 glass of flour;
3 art. grows spoons. oils;
1 st. a spoonful of sugar;
0.5 teaspoon of salt.

And now let's go straight to the recipe thanks to which you can quickly cook pancakes with milk.

Prepare the Ingredients: the flour must be sifted, and the milk and eggs removed from the refrigerator and left at room temperature for half an hour.
Take a dry and clean bowl. Whisk 2 eggs in it along with the required amount of salt and sugar. Useful advice : for making sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
Gradually adding milk beat the mass with a whisk or mixer.
Add flour little by little, after sifting it through a sieve. This will saturate your dough with oxygen, making it light and airy.
Useful advice: add flour and stir the resulting mass until your dough starts to resemble liquid sour cream in consistency.
Lastly pour vegetable oil into the dough.
Useful advice: stir your dough well, so the oil is evenly distributed and the pancakes will not burn.
Let's move on to the baking process. So that your first pancake does not come out lumpy, heat the pan well. For these purposes, it is best to take a cast-iron pan with a flat bottom or a special pancake pan.
Useful advice: grease a hot pan with vegetable oil using a napkin or a special silicone brush.
Pour a small amount of dough into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
Useful advice: Bake the pancake for 2-3 minutes over low heat.
Flip the pancake carefully using a wooden or silicone spatula. Bake for 3 more minutes.
Put the finished pancakes on a large plate.. Useful advice: Brush hot pancakes with butter to keep them soft.

How to make pancakes on the water?

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

Classic dough for pancakes with milk

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

The basis for pancakes is being prepared from:

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

AT deep tank beat the yolks with whites well, add sugar and salt.

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

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

On kefir

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

To prepare cakes, stock up in advance:

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

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

How to make dough for pancakes on the water?

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

To prepare the test, take:

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

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

Boiled brew

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

The liquid base is prepared from:

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

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

Yeast dough

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

To prepare the pancake base, you should take:

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

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

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

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

Serum

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

To prepare the product, stock up:

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

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

How to do on beer?

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

The product is prepared from:

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

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

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

No added eggs

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

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

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

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

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