Pancakes are a favorite dish among our people. I do not stop "singing his praise" in my articles, they are painfully good and tasty from the heat, from the heat. Fragrant, tender, thin, covered with small holes - what could be better than this!
We bake them both on holidays and on weekdays. And Maslenitsa without them is not conceivable at all. After all, it is believed that the more you eat them during the holiday week, the better and richer the whole next year will be! Therefore, we try to bake them as much as possible, but all are different. And after all, no one gets tired of eating them, and many even regret that the holiday lasts only one week. And they are always welcome any day!
Therefore, today we will prepare them, both for weekdays and for holidays. And the recipes are all as a selection. They will not give you any difficulties at any stage. And the cooking process itself will be a real pleasure for you. Everything will work out at the highest level.
And if you don’t know how to bake them yet, you will certainly learn. And if you know how, then an extra good recipe never hurts! In the last article we cooked, and today I propose to cook them in milk. Yes, not some simple ones, but as we love, thin and certainly with holes.
The classic recipe provides for a standard set of ingredients - milk or water, flour, eggs, butter, salt, sugar and soda. The dough is prepared simply and quickly. And the pancakes are thin and delicious.
They are also very easy to prepare with this recipe, and most importantly, they do not stick to the pan and do not tear.
We will need:
- milk - 3 cups
- egg - 3 pcs
- flour - 1.5 cups
- sugar - 1 tbsp. a spoon
- salt - 0.5 tsp
- vegetable oil - 1 - 2 tbsp. a spoon
Cooking:
1. Break the eggs into a bowl convenient for kneading the dough, add salt and sugar. If you like sweet products, then the amount of sugar can be increased to 2 or even 3 tablespoons. I put only a spoon, as in our family everyone loves them different. Therefore, whoever likes it sweeter adds honey afterwards and eats with it.
Sugar is a must, without it, finished products will not turn out rosy and roasted. If the pancakes turned out pale, then they forgot to put sugar in them, or they put it, but just a little bit. By the way, if you put a lot of sugar, then our sweets can become overly fried, which is also not desirable.
2. Mix the contents with a whisk.
3. Continuing to stir, pour in half of the milk, it is best that it be a little warm, or in extreme cases at room temperature. This is necessary so that the sugar and salt are completely dissolved in it, and the dough turns out tasty and tender.
4. Sift the flour into the resulting mixture. This must be done, and even preferably twice. During this procedure, the flour is saturated with oxygen. And this is necessary in order to make the products light and airy. In addition, more holes will appear in them.
5. Mix thoroughly using a whisk. You should get a thick homogeneous mass without lumps. The whisk will just help to break them all.
6. Now pour the remaining milk into the mixture and mix again until smooth.
You can pour all the milk at once, but it will be more difficult to get rid of lumps. Therefore, it is best to pour it in parts. In addition, you can always adjust the amount of liquid. For example, I never use glasses, I take all the products by eye. For me, it’s easier to navigate with the desired dough consistency.
7. The finished dough should turn out like heavy cream. It is viscous, elastic, and as you understand, not thick at all.
The golden mean is important here. If the dough is too liquid, then the pancakes will tear and it will be difficult to turn them over. If the dough is thick, then thick products will turn out. They will not have holes at all, and they will not turn out light and airy.
Understanding what the dough should be comes with experience. It is necessary to bake them several times, and then the measuring glasses will no longer be needed.
8. Pour vegetable oil into the finished dough. I usually add 2 tablespoons, I think it tastes better this way. Plus, they roll over more easily.
The oil must be mixed with the dough until it does not remain on the surface at all. Everything should connect and become homogeneous.
9. To do this, leave the dough to infuse for 15 - 20 minutes. And I sometimes knead it and leave it overnight in the refrigerator. The next morning you get a quick great breakfast.
10. Prepare a frying pan. If you have a cast iron skillet, this will be just fine. If not, then anyone can use it. See only that it was with low sides. Otherwise, it will be difficult to turn our products over, and you can burn your fingers.
11. Put the pan on a large fire and heat it up to a light haze. To make the pancakes turn over easily, it is in such a pan that they need to be baked.
The first pancake is lumpy because the pan did not have time to warm up well enough! If it is hot, then not the first, not the second, and not the last lump will not work!
12. Lubricate the pan with oil, you can use a silicone brush or half a peeled potato. Take the dough in a ladle, do not forget to mix it again, and pour it into a hot frying pan.
At the same time, it must be rotated so that the dough is distributed in a uniform thin layer.
13. Bake until there is no batter left on top, the edges of the product will begin to dry slightly. Run a spatula or knife, if the pan allows, along the very edge of the pancake so that it is easy to pick it up. And turn over using a spatula or you can use your hands.
14. Bake on the other side until done. It will take less time than when we baked it on the other side.
15. Stack products on a plate. If you want to serve them with little, then you can grease each with melted butter. While the pancake is hot, it will be much easier to make, and less oil will be needed.
16. Serve ready-made pancakes with what you like more - with butter, with sour cream, with honey or with jam.
Products prepared according to the classic recipe are good because they are prepared without any additives and are very thin. Therefore, any filling can be wrapped in them. very detailed in one of my articles.
In addition, they can be the basis, there is also a mention of such in one of my articles.
In this recipe, I tried to describe the entire cooking process in as much detail as possible. Therefore, in order not to repeat myself, in subsequent recipes, I will omit the details. But since they are very important, then along with other recipes, be sure to read the first one.
Openwork thin pancakes with dough from a bottle
I want to bring to your attention a very unusual and quick way to prepare the dough. I think a lot of people will like this way. Men are especially fond of him. They love it when the cooking process is mechanized.
And although here it happens in a very primitive way, you still don’t have to stand and stir something with a spoon. Okay, no more tormenting you, the dough for this recipe, we will cook in a bottle.
We will need:
- milk - 600 ml
- egg - 2 pcs
- sugar - 3 tbsp. spoons
- salt - 1 teaspoon
- flour - 6 tbsp. spoons (full)
- vegetable oil - for frying
- plastic bottle cap
Cooking:
1. Insert a funnel into a clean, dry bottle, add flour, sugar, and salt, sifted in advance. Pour in milk and add eggs.
2. Close the lid and shake the contents. The dough is ready! Fast, simple and easy!
3. Now put the pan on the fire and heat it to such a state that it becomes very hot, almost red-hot.
4. Lubricate it with a small amount of vegetable oil and pour out part of the dough evenly spreading over the entire surface. The layer should be thin so that holes form on the finished pancake.
5. Bake on both sides until golden brown. Then put in a pile, lubricating each with butter.
In this way, you can bake openwork lace pancakes. To do this, you need to draw various shapes on a hot frying pan. It turns out very beautifully, and eating such beauty is a pleasure! And see how you can do it here!
What a beauty it is! Agree that everyone will be happy to eat such a lace treat. By the way, the video gives a recipe for another test. You can bake pancakes on it, both ordinary and openwork.
Thin on milk
The dough for pancakes is prepared with the addition of soda, without soda at all, and also with baking powder. That's just with its use and will be the next recipe.
We will need:
- milk - 900 ml
- flour - 500 gr
- egg - 2 pcs
- sugar - 2 tbsp. spoons
- salt - 0.5 tsp
- baking powder - 1 teaspoon
- vegetable oil - 4 - 5 tbsp. spoons
- butter for greasing
Cooking:
1. Break the eggs into a bowl in which it will be convenient to knead the dough. It is better to get them out of the refrigerator in advance so that they become at room temperature.
2. Add sugar and salt and mix thoroughly. Use a whisk for this.
3. Sift the flour together with the baking powder and add a little to the egg mixture. Stir thoroughly to a thick viscous mass.
4. Milk for dough is best used slightly warm. Or in extreme cases, it should be at room temperature. Add a little milk to dilute the flour with it, mix everything vigorously with a whisk.
5. And so gradually alternating, add a little flour and pour in a little milk until all the flour is over. By that time, there should be no lumps left in the dough.
6. Pour in the remaining milk and mix until smooth.
7. Add vegetable oil and mix it until it completely disappears from the surface.
The dough turned out to be liquid, similar in consistency to thick cream. Let it stand for 20-30 minutes so that all the ingredients disperse.
8. Put the frying pan on the fire and warm it up well to a light haze.
9. Then pour a little dough, and turning or shaking the pan, distribute it evenly over the entire surface in a very thin layer. Bake for 15 -20 seconds. Since the products are very thin, this time is enough.
10. Picking up a pancake along the edge with a toothpick, turn it over with your hands, or using a spatula. Bake on the back side also for 15 seconds.
11. Then remove it from the pan and brush with melted butter. Fold in quarters and place on a plate.
12. Serve and eat hot!
Finished products turned out very tender, fragrant and tasty. They ate much faster than they were ready. But as always!
Do you know which pancakes have the most holes? Do not know? Then I will share the recipe with you. In the meantime, we haven’t switched to them, I can only say that the holes are most obtained when you bake them from custard dough.
Boiled brews
They are called custard because the dough is brewed with boiling water or hot milk. As a result, it becomes porous and airy. During frying, air bubbles appear on the surface, which burst. As a result, numerous holes appear.
We will need (for 23 - 24 pieces):
- milk - 250 ml
- boiling water - 350 ml
- flour - 1.5 cups
- eggs - 2 pcs
- butter - 30 gr
- sugar - 1.5 tbsp. spoons
- salt - 0.5 tsp
- baking powder - 1 teaspoon
- vegetable oil for greasing the pan - optional
Cooking:
1. For this recipe, we need warm milk, so it should be warmed up slightly, but not much, so that subsequently added eggs do not curdle.
2. Pour sugar and salt into milk, mix thoroughly. For better and easier mixing, you can use a whisk.
3. Add eggs and mix the whole mass until smooth.
4. Add pre-melted butter. You can melt it in a water bath. When adding each new ingredient, do not forget to mix the contents thoroughly.
5. Sift the flour together with the baking powder and add to the mixture. If you have a small sieve, then you can sift directly into the bowl with the dough being prepared.
6. Again, mix everything thoroughly with a whisk. After this action, not a single lump should remain. In the meantime, bring the dough to the desired state, put the kettle on to warm up. We will need 350 ml of boiling water.
7. Pour boiling water into a convenient container, measuring the desired volume, and immediately pour it into the dough. At this stage, it is important to mix the contents quickly. There will be no time to linger here, so keep a whisk handy, it will come in handy for us.
8. Leave the dough to infuse for 20 minutes.
9. We put the pan on the fire and warm it up to a light haze.
You can bake pancakes in a dry frying pan, so they will turn out to be less high-calorie. And you can grease it with vegetable oil before each new portion of the dough. So they turn out more beautiful and lacy. They also turn out to be the most beautiful if you bake them in a cast-iron skillet. It is enough to grease it with oil only before the first pancake. And then, everything will go like clockwork.
I like to grease the pan with oil so that it is not only tasty, but also beautiful. In addition, since we decided to bake pancakes, then what kind of diet is there! You have to enjoy them to the fullest.
10. And so, pour a portion of the dough onto a greased or dry frying pan and, turning it, distribute the contents evenly in a thin layer.
In order for the products to be removed well, it is best to use a small diameter frying pan. In this case, a frying pan with a diameter of 20 cm is used.
11. Bake over high heat. We look, when there is no liquid dough left on top, carefully pick it up with a spatula or a toothpick. If you are baking in a cast iron skillet, you can also use a knife. And we turn over. We do this carefully, as our products are quite delicate and fragile.
By the way, holes should already be formed by that time.
12. Bake on the other side until golden brown. Then remove from the pan and stack on a plate.
13. Serve who loves with what. Also, these pancakes are very good for stuffing with various fillings.
14. We eat with hot tea and enjoy a delicious and delicate dish!
It turns out everything is not just tasty, but very tasty! Therefore, count on whether this is enough for you for everyone. If in doubt, just increase the amount of ingredients,
Chouxed with holes in boiling milk, without eggs
Someone has the opinion that pancakes cannot be cooked without eggs. To this I will answer, as much as possible! And here is the recipe! Yes, not simple! I don’t get such a number of holes as on these products on any other!
We will need (for 20 pieces):
- milk - 1 liter
- water - 50 -70 ml (optional)
- flour - 0.5 kg
- butter - 100 gr
- sugar - 3 tbsp. spoons
- salt - 1 teaspoon
- soda - 2/3 tsp
- corn starch - 2 teaspoons
Cooking:
1. Milk divided into two equal parts. Sift flour into one of the parts and add sugar, salt, soda and starch. Mix everything with a whisk. If the dough is very thick and does not mix well, add 100 ml of warm water.
By the way, the recipe calls for cornstarch. If I don’t have it, then I add potato. Although I noticed that more holes appear if you use all the same corn.
2. Pour the second half of the milk into a saucepan and put on fire, putting butter in it. Boil.
3. Add boiling milk to the dough and mix quickly until smooth. If you want to get products thicker, then leave the dough in this state, if you want, then add a little more warm water. The dough should be the consistency of heavy cream.
4. Warm up the pan well. You can bake pancakes both in a dry frying pan and in a greased pan. Personally, I like the second option, in this case they turn out lacy and beautiful. You can try and bake one copy in a dry frying pan, and the second one in an oiled one. And then you can decide for yourself.
5. Pour a portion of the dough using a ladle. Distribute the contents in an even thin layer and bake the products on both sides.
As it fries, a large number of bubbles will form, which in turn will quickly burst, resulting in large and small holes.
When we turn the product over, the holes will not go anywhere. Therefore, our delicious treats can be eaten and enjoyed! They turn out delicious on their own, and if you flavor them with butter or sour cream, then it will be impossible to stop at all! No, eat it while it's hot!
I forgot to note that when you turn over the products, first carefully pick them up from the edges. And turn over with a spatula. They turn out to be very delicate and fragile, so turning them over with your hands turns out to be somewhat more difficult, although it is possible.
Here is a recipe. Have you noticed how easy it is to prepare - it is very difficult to find anything simpler! Try it, I'm sure you'll like it!
By the way, I forgot to warn you that ready-made pancakes are quite sweet. Therefore, if you bake them for some unsweetened filling, then reduce the amount of sugar by half.
Thin with holes, on milk and cognac
A very unusual recipe - you say, and I agree with you. I also thought so, until I once heard that strong alcoholic drinks can be added to pancake dough. I began to experiment, adding both vodka and cognac. And I must say that the experiments were quite successful. As well as our delicious treats prepared according to this recipe, which always work out perfectly!
I also like this recipe because there is no soda in the ingredients, and it can be used to make pancakes without oil at all.
And the recipe is very simple, and cognac is just one of the ingredients here, without any difficulties.
We will need (for 12 pieces):
- milk - 500 ml
- water - 100 ml (optional)
- cognac - 3 - 4 tbsp. spoons
- flour - 250 gr
- egg - 3 pcs
- butter - 60 gr (optional)
- sugar - Art. spoons
- salt - a pinch
- vegetable oil for frying - optional
Cooking:
I’ll make a reservation right away that according to this recipe, the dough can be prepared both with oil and without it. Choose the option yourself. If you cook with it, then water will not be needed. If you do not add it, then add a little water, otherwise the dough will turn out to be quite thick.
Therefore, in order not to overload the stomachs of my loved ones, I cook without oil.
1. Sift the flour into a large bowl, we will knead the dough just in it.
2. Gradually pour in milk, preferably warm, while stirring the contents with a whisk. We try to break all the lumps, we don’t need them at all.
3. After the dough has become homogeneous, beat in the eggs, which must be removed from the refrigerator in advance so that they have time to cool. Add cognac, salt and sugar. I added 3 tbsp. spoons, in my opinion this is quite enough. Instead of cognac, you can add vodka.
Interestingly, earlier it could not have occurred to me that alcohol could be added to such a dough. Although why not, because we add it to the dough for, or to the dough for, or to the dough for other pastries!
4. Mix thoroughly with a whisk and put sour cream. Since we don’t use oil, sour cream will come in handy here. If you decide to do with oil, then it can be excluded. Mix again.
My dough turned out a bit thick. We love thin pancakes, so I add some warm boiled water. It should come out like thick heavy cream.
5. The test should be allowed to stand, preferably 1 hour. But if there is no time, then 15 minutes should be enough.
6. Put the pan on the fire and heat it up. Lubricate the surface with a small amount of vegetable oil. You can not do this, the products will turn over and be removed well. But the appearance will be more beautiful if the pan is still lubricated. You can try it yourself.
7. Pour a small portion of the dough, turning the pan to one side, spread it evenly over the entire surface and bake until the underside is golden brown. The top surface will be covered with small holes. The longer the dough is infused, the more holes there will be.
8. Turn the product over to the other side. This is very easy to do, the pancakes do not stick to the bottom of the pan at all. And bake it on the other side.
9. Stack on a flat plate.
10. Serve who likes what more. They are also very good for wrapping various fillings in them.
Alcohol is not felt at all, but the dough has acquired tenderness and some additional richer taste. The edges turned out a little crispy, and the middle is soft and light. So it turned out two in one, which will satisfy various taste preferences.
On baked milk
This recipe also deserves attention, since it is prepared not with ordinary, but with baked milk. And I always associate baked milk with my grandmother's Russian stove, it is always the taste of childhood, memories of the village and something so warm and dear!
These are the pancakes we will cook together with all our favorite tastes and memories.
We will need (for 10 - 12 pieces):
- baked milk - 0.5 liters
- egg - 3 pcs
- flour - 1, 5 - 2 cups
- sugar - 2 tbsp. spoons
- vegetable oil - 3 tbsp. spoons
- baking powder - 1 teaspoon
- vanilla sugar - 1 sachet (optional)
Cooking:
1. Beat eggs, sugar and vanilla sugar into a fluffy foam. You can use a mixer or a whisk for this, but they will need to work a little longer in time.
Vanilla sugar is worth adding if you want to make a sweet dessert dish. And I will tell you how to do this using the example of this recipe.
2. Continuing to mix, gradually add all the milk, then vegetable oil.
3. Sift flour and baking powder through a sieve. Combine both masses and mix well until smooth.
4. Bake pancakes on both sides in a hot skillet. You can both lubricate it before each new portion of the dough, or not do this.
All is ready! Fast and easy!
But if you want, you can complicate the recipe a little and make caramel for pouring. After all, you remember that we added vanilla sugar. So we prepare soft caramel.
We need for caramel:
- sugar - 4 tbsp. spoons
- butter - 30 ml
- apples - 2 pcs
Cooking:
1. Heat the oil in a pan, then add sugar to it, and bring it to a boil over medium heat. Cook, stirring occasionally until golden brown.
2. Peel the skin off the apples, cut them into cubes and immediately add to the pan so that they do not darken. Simmer until soft.
3. Pour pancakes with caramel, put apples on top, season with sour cream and serve.
Delicious fragrant dessert is ready. Eat and enjoy!
Super thin fishnet with holes
I wanted to offer you one of the recipes in a video version. So that the whole process can be clearly seen. How to beat down, mix, and most importantly, how to bake our little openwork "suns". And there is such a recipe. It makes just super-thin pancakes with holes.
And it's really easy to cook them. True, there are a little more ingredients than usual in the composition, but they are all simple and always there in any kitchen and in any refrigerator. And so we look:
True, they are beautiful! Like painted lace. These pancakes are a pleasure to eat! Take note of this recipe.
Thin, yeasty in milk
If we are considering such a big and tasty topic today, then it is impossible to do without yeast pancakes. We've saved them for last!
We will need:
- milk - 900 ml
- eggs - 2 pcs
- flour - 500 gr
- sugar - 2 tbsp. spoons
- salt - 1 teaspoon
- dry yeast - 10 gr
- vegetable oil - 2 tbsp. spoons + oil for frying
Cooking:
1. First we need to prepare a dough. Therefore, we will need some warm milk, but it is even better if it is all warm, so let's warm it up a little in a saucepan.
2. Pour the yeast into a small bowl, add a spoonful of sugar and mix. Then pour a quarter cup of warm milk. Put in a warm place so that the dough becomes “alive”, and this will happen when bubbles appear on it, and at the same time it will increase slightly in volume.
When you buy yeast, pay attention to the expiration date. The dough will rise well only if they are fresh.
3. When the dough is suitable, you can start preparing the dough. To do this, sift the flour into a large bowl. Keep in mind that it will contain all the ingredients, and it will still increase in volume.
4. Add salt and the remaining sugar to the flour, as well as beaten eggs in a separate bowl. It is best to beat them with a fork.
5. Then add warm milk and mix until there are no lumps left in the dough. You can use a whisk for this.
6. We made sure that the dough is homogeneous, you can add the dough. To stir thoroughly.
7. Now the last ingredient is vegetable oil. It must be mixed until such a state that there are no oil stains left on the surface, that is, completely mixed into the dough.
8. Cover the finished dough with a towel and put in a warm place. Periodically glance, after a while it will begin to increase in volume. Then you need to mix it again, and so on up to 3-4 times. The steeping time may vary and depends on the freshness and quality of the yeast.
When the dough rises for the fourth time, you can start baking pancakes.
9. Grease a hot frying pan with a small amount of oil and pour a small portion of the dough so that it spreads over the entire surface.
10. Bake on both sides until golden brown.
11. Serve hot, drizzled with melted butter.
12. Eat with pleasure!
As you can see in the photo, pancakes are covered with a large number of large and small holes. They are delicious, fragrant and incredibly tender. So, eat and enjoy!
With milk and yeast according to a simple recipe
If in the previous recipe we prepared dough for dough, then this recipe does not require this. Everything is prepared quickly and easily! And the pancakes turn out just wonderful - very tender, tasty and incredibly beautiful.
To correctly calculate the amount of ingredients, we will use a measuring cup with a volume of 420 ml. And the amount of milk in relation to flour will be two to one. But this does not mean that half a kilogram of flour is needed per liter of milk. Less is placed in a measuring cup. Therefore, in order not to measure, not everyone has scales, let's take a glass as a basis.
So I have a glass of 420 ml. If you have a regular glass of 250 ml, then take two glasses of flour, and four glasses of milk. Hope I explained clearly.
We will need:
- flour - 1 part
- milk - 2 parts (I have 840 ml)
- egg - 1 pc.
- sugar - 1 tbsp. a spoon
- salt - 1/4 teaspoon
- instant dry yeast - 1 teaspoon (without a slide)
- vegetable oil - 2 tbsp. spoons
Cooking:
1. Sift flour through a sieve into a bowl in which we will knead the dough. Add sugar, salt, yeast. Mix.
2. Slowly pour in half of the milk and mix until smooth and lumps disappear. Milk is best warmed up a little in advance and added warm.
3. Add egg and remaining milk. To stir thoroughly. Perhaps small particles of dry yeast will not be able to immediately dissolve everything, but that's okay. While the dough is infused, it will just need to be mixed several times.
4. The dough turned out to be quite liquid, but don't let that scare you, that's the way it should be. Cover the bowl with dough with a napkin or cling film. If you cover it with a film, then make a few punctures in it so that the dough can breathe.
Leave for an hour in a warm place. During this time, stir several times until the small particles of dry yeast are completely dissolved.
While the dough is infused, it should not rise and increase in volume. It was as fluid as it was, and will remain so.
5. After an hour, remove the film and pour in the oil, mix.
Now you can start baking pancakes. To do this, we need to heat the pan and grease it with oil. If the pan is cast iron, then it is enough to grease it only before the first laying out of the dough. If it is ordinary, then it is better to lubricate before each.
6. Before pouring each new portion, the dough must be mixed each time.
7. Bake pancakes on both sides until golden brown. Serve with butter or sour cream.
Or you can wrap any filling in them.
Look how handsome they turned out! Lovely, expensive to watch! And how delicious. Try it while they're hot!
That's how many recipes turned out again. In general, all the recipes for pancakes, pancakes and dough for them simply cannot be counted! Each housewife has her favorite recipe, according to which she most often cooks. I did the same until I started blogging. And with his discovery, she became more interested in culinary issues, began to find interesting new recipes, try them out and enrich her table with new dishes.
And it turned out that there are so many really cool recipes. And it's good, you can cook the same dish several times, and not repeat. I had a dress rehearsal for Pancake week this week. Every day I baked pancakes, sometimes twice a day. Or once, but kneaded two different options at once. And none of my relatives never even said that they were tired.
Moreover, after each meal, not a single product remained on the plate. I was very satisfied!
I hope that you will also be satisfied when you bake one or more recipes. By the way, if you didn’t find the one suitable for you in today’s article, then follow the link to another article of mine. There are both classic and old Russian recipes. Very interesting options. Maybe not all of them can be found on the Internet.
And I will end my story for today. I really hope that it turned out to be interesting and useful for you. And if so, then share the article with your friends, put likes and write comments. I am always very pleased with all the signs of attention from you.
I wish you all the best and kindest! And for those who baked pancakes today
Bon appetit!
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Openwork, unleavened and with yeast, milk and yogurt, mineral water - there are no types of pancakes! Every housewife should know how to make thin pancakes, because this is one of the most popular favorite dishes. You can stuff them with meat, vegetables, sweet foods, cook in the form of rolls, bake.
How to make thin pancakes
You should not assume that for an ordinary, familiar dish, you can only take wheat flour (or potato starch), milk, eggs, sugar, knead the dough, and a delicious treat is ready. There are many nuances and secrets in this process. Before,how to bake thin pancakes, you need to take an interest in some cooking tricks, remember the laws of chemistry.
Dough
In culinary publications, you can often find beautiful photos of mouth-watering thin pancakes stacked in a pile or stuffed with meat, cottage cheese, fruits and other fillings. To cook gooddough for thin pancakes, you need to purchase fresh products, combine them in the correct sequence, following the step-by-step instructions, knead the resulting mass well.
thin pancake recipe
Start by sifting flour. It must be of the highest grade, and it is sieved not only to remove unnecessary inclusions, debris, but also to saturate it with oxygen, which is so necessary for pancakes. simple, and even if there is no milk, kefir or yogurt in the house, the dough can be prepared with ordinary water.
Thin pancakes with milk
- Servings: 8-10 persons.
- Calorie content of the dish: 147 Kcal / 100 g.
- Cuisine: Russian.
- Difficulty: easy.
A very successful, time-tested and experienced step-by-step test recipe.Thin pancakes with milkare ruddy, appetizing, elastic. It is easy to prepare appetizer rolls from them, serve with sweet fillings: jam, jam or cottage cheese. The dough is made very quickly from simple products, but you must definitely let it brew before baking a treat.
Ingredients:
- chicken eggs - 3 pcs.;
- granulated sugar - 100 g;
- salt - 2 pinches;
- milk - 500-600 ml;
- premium flour - 280-300 g;
- vegetable oil - 60 ml.
Cooking method:
- Beat eggs with salt with a whisk, add sugar. Enter half of the entire serving of milk.
- Gradually add the sifted flour, constantly stirring the mass with a whisk.
- Pour in the remaining milk.
- At the last stage, add vegetable oil, stir again.
- Let the pancake batter rest for 15-20 minutes.
- Bake products in a hot pan.
On kefir
- Cooking time: 60 minutes.
- Calorie content of the dish: 194 Kcal / 100 g.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty: easy.
These pancakes are delicate, with a light, pleasant sourness. A very successful step-by-step recipe for those cases when kefir, forgotten by households, lies in the refrigerator for several days. From a sour product, the most delicious are obtained.thin pancakes on kefir. To make the products more magnificent, airy, you can add a little soda.
Ingredients:
- granulated sugar - 30 g;
- egg - 1 pc.;
- flour - 250 g;
- kefir - 250 ml;
- salt - 2 pinches;
- vegetable oil - 30 ml;
- soda - a pinch;
- water - 2 tbsp. l.
Cooking method:
- Pour sugar, salt, eggs into a deep container. Beat the mass well with a mixer or whisk.
- Pour kefir, pour in the sifted flour, stirring constantly.
- Dilute soda in water, add vegetable oil and mix again. Let the mass stand.
On milk with holes
- Servings: 3-4 persons.
- Calorie content of the dish: 170 Kcal / 100 g.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty: easy.
Why do pancakes turn out openwork? Lacy products come out if kefir or soda is present in the dough - they contain oxygen bubbles, which form holes in the dough when baked. It should not be too thick - the products will not be elastic.Recipe for thin pancakes in milk with holesstep by step, with photos, can be found in cookbooks.
Ingredients:
- flour - 300 g;
- granulated sugar - 30 g;
- eggs - 2 pcs.;
- salt - 2 pinches;
- vegetable oil - 2 teaspoons;
- half a teaspoon of soda.
Cooking method:
- First, heat the milk in a saucepan without boiling.
- Add salt, sugar, eggs and beat until foamy.
- In portions add flour with soda, continuing to beat.
- At the last stage, add vegetable oil. Stir, let it brew for 20-30 minutes.
- Bake on both sides in a hot skillet.
Openwork on milk
- Servings: 3-4 persons.
- Calorie content of the dish: 156 Kcal / 100 g.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty: easy.
Thin openwork pancakes with milkaccording to this recipe, unlike the others, they come out not too greasy, tender, melting in the mouth. For frying, use a pan with a non-stick coating, and let the dough “rest”. This is the key to baking. It is better to grease the pan with lard.
Ingredients:
- milk - 600 ml;
- chicken eggs - 3 pcs.;
- granulated sugar - 50 g;
- vegetable oil - 50-60 ml;
- flour - 300 g;
- salt - a pinch.
Cooking method:
- Using a whisk or mixer, beat eggs, granulated sugar, salt in a deep bowl.
- Pour milk (half of the whole serving), add vegetable oil and beat again.
- Add flour one tablespoon at a time, stirring constantly.
- Add remaining milk, stir and set aside.
- Heat the frying pan, grease it with fat. Bake the treat on both sides until done.
On the water
- Cooking time: 40 minutes.
- Calorie content of the dish: 135 Kcal / 100 g.
- Purpose: for breakfast, dinner.
- Cuisine: Russian.
- Difficulty: easy.
Even if there is no milk, kefir, whey in the house, you can still cook delicious, ruddythin pancakes on the water. The main thing is to remember a few secrets of the dish: beat the eggs with sugar well into a stiff foam and add soda or baking powder so that the dough is soft and elastic.
Ingredients:
- granulated sugar - 50 g;
- water - 500 ml;
- eggs - 4 pcs.;
- baking powder or soda - 15 g;
- flour - 300 g;
- vegetable oil - 70 ml.
Cooking method:
- Break the eggs into a bowl, add salt, granulated sugar and beat well until a thick fluffy foam appears.
- Pour a third portion of water, add all the flour, baking powder. Continue to beat with a mixer, add water.
- At the last stage, add vegetable oil.
- Grease a hot frying pan with fat, bake products on both sides.
Custard with kefir
- Cooking time: 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 142 Kcal / 100 g.
- Purpose: for breakfast, dinner.
- Cuisine: Russian.
- Difficulty: medium.
For this type of thin confectionery, the dough is brewed with boiling water, so you can bake a treat after kneading. A photo of a recipe, a description of how to cook, is often found on culinary sites.Thin dough for and kefiruniversal - they can be used for stuffing, layered with fillings for cakes.
Ingredients:
- eggs - 2 pcs.;
- kefir 2.5% fat - 500 ml;
- flour - 500 g;
- water - 200 ml;
- granulated sugar - 60 g;
- salt - 10 g;
- soda - 10 g;
- vegetable oil - 60 ml.
Cooking method:
- In a deep saucepan, mix warm kefir, eggs, granulated sugar, vegetable oil, salt, soda (it does not need to be quenched).
- Using a whisk or mixer, mix everything thoroughly.
- Add flour gradually, stirring with a wooden spatula, carefully pour in boiling water.
- Knead a homogeneous dough. Bake immediately.
On sour milk
- Cooking time: 30 minutes.
- Servings Per Container: 8 Pieces.
- Calorie content of the dish: 128 Kcal / 100 g.
- Purpose: for breakfast, dinner.
- Cuisine: Russian.
- Difficulty: easy.
If one of the household did not finish the milk, it turned sour - this is not a reason to throw it away. Our grandmothers knew how to cook delicious dishes from simple, seemingly already spoiled products. From curdled milk you can cook delicious pancakes, pies.Thin pancakes made from sour milkwill delight you with their taste - they are tender, soft, airy.
Ingredients:
- wheat flour - 450 g;
- granulated sugar - 80 g;
- salt - 10 g;
- soda or baking powder - 10 g;
- curdled milk - 200 ml;
- vegetable oil - 80 ml.
Cooking method:
- Mix the egg with sugar, soda or baking powder, salt, oil. Stir the mixture well.
- Add here half a serving of flour, half a glass of yogurt, mix.
- Enter the rest of the products - the remaining flour and sour milk. Let the test stand.
- Bake in a very hot pan, pre-greasing it with fat.
Serum
- Cooking time: 30 minutes.
- Servings Per Container: 8 Pieces.
- Calorie content of the dish: 123 Kcal / 100 g.
- Cuisine: Russian.
- Difficulty: easy.
Many housewives often prepare cottage cheese from kefir and milk on their own, decant the curd mass, and drain the whey. Why not use this valuable dairy product for its intended purpose and make deliciouswhey pancakes? Thin, delicate, soft - any experienced housewife will tell you how to cook them from affordable, cheap products.
Ingredients:
- eggs - 2 pcs.;
- serum - 500 ml;
- vegetable oil - 70 ml;
- flour - 250 g;
- granulated sugar - 100 g;
- salt - 15 g;
- soda - 15 g.
Cooking method:
- First you need to mix the eggs with sugar, salt and oil. Whisk the mixture well.
- Add whey, soda, stir. Bubbles should appear in the mass.
- Enter the flour, constantly stirring the dough. It should not have lumps.
- Grease a frying pan, heat well, bake each product on both sides.
On milk and water
- Cooking time: 30-40 minutes.
- Servings Per Container: 8-10 pieces.
- Calorie content of the dish: 127 Kcal / 100 g.
- Purpose: for breakfast, dinner, dessert.
- Cuisine: Russian.
- Difficulty: easy.
Thin pancakes with milk and waterthey are simply prepared from available ingredients, even a novice hostess can handle it. One has only to remember that you will need a pan with thick walls, respecting the proportions. Some cooks make the mistake of baking cakes immediately after kneading the dough - you need to give it a chance to distance.
Ingredients:
- warm water - 250 ml;
- flour - 150 g;
- egg - 1 pc.;
- granulated sugar - 30 g;
- salt - a pinch.
The most important thing is the correct consistency of the dough. If it is liquid, the pancakes tear during frying, and if it is too thick, it does not spread well in the pan, it turns out to be dense, rough, and irregular in shape.
A good pancake dough should be like freshly whipped homemade cream, it depends on the proportion of ingredients in the dough. If you are cooking for the first time, try frying one pancake. By the nature of the spread, you can determine whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.
The saying “The first pancake is lumpy” did not arise from scratch, but “lump” it can be obtained for various reasons - both because of the dough, and from an unroasted pan, and from the wrong temperature regime.
The second most important point is the choice of a pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you do not have a special one, use any thinner pan. After a short practice, you can get used to baking good pancakes in milk with any “tool”.
Ingredients
- 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
Cooking
The dough for pancakes is kneaded in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conditionally - two tablespoons. Depending on whether the finished pancakes will 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.
We heat the milk to a temperature of 35 - 40 degrees C and pour it into the egg mixture.
Add a tablespoon of refined vegetable oil without flavors.
Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do it differently: to avoid the formation of lumps, mix the flour with a small amount of milk.
The finished dough for pancakes in milk should not be too liquid, but not thick either. If you pick it up in a spoon or ladle, it should pour in a thin stream and resemble homemade sour cream in density.
Put 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 cook pancakes without soda, but it is she who gives the pancakes porosity, and they are also called "lace" or "hole". This is how they cook not only pancakes in milk, but also, for example,. Just do not forget to extinguish the juice with citric acid before departure.
While the dough is resting, melt the butter in the microwave or on the stovetop. 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 you need to get lacy pancakes.
Put a frying pan with a thin bottom on the fire. It is not necessary to grease the bottom of the pan with fat, since there is vegetable oil in the finished dough. On a hot surface in the center, pour a ladle of pancake dough and very quickly begin to rotate the pan from side to side, and then in a circle, so that it evenly spreads along the bottom in a thin layer. Reduce the heat to a minimum - so thin pancakes are well baked 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 from 1 to 1.5 minutes on each side.
We remove the finished pancake from the pan with a spatula and grease its surface with a silicone brush dipped in ghee. We put all the ready-made pancakes in a pile on top of each other.
The filling of pancakes in milk can be different - meat, cottage cheese, fruits. You can serve them without filling, just sprinkle with honey, decorate with mint and berries.
I have long had a dream - to bake a high stack of pancakes, luxurious, such as in the most gorgeous photos on the Maslenitsa theme!
But so far it has been possible to achieve the desired height only once. The fact is that when we bake pancakes, no matter how much you put on the dish - and for some reason their number remains the same! In my opinion, this is the main indicator of delicious pastries :) So we love pancakes very much, even more than pancakes.
I tried many recipes for pancakes - both lush, plump on kefir, and openwork yeast, and thin, lacy on milk, and even patterned pancakes in the form of drawings! All of them are good in their own way, delicious with different fillings and on their own. And recently I came across a very simple and easy recipe for pancakes with milk. So lucky that I baked a full portion twice a day!
Imagine: pancakes are thin, perforated, and most importantly, it is a pleasure to remove from the pan! They do not stick to the pan, they turn over very easily, there is a minimum of products, compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend.
Ingredients:
- 3 cups of milk (glass = 250 ml);
- 3 eggs;
- 2 tablespoons of sugar (or 1 if the filling is unsweetened);
- 2 cups of flour;
- 1 teaspoon of soda;
- a tablespoon of lemon juice;
- a pinch of salt;
- 2-3 tablespoons of sunflower oil.
Dough for pancakes with milk:
Add salt and sugar to the eggs.
Beat with a mixer for a minute until fluffy.
Gradually, in 3-4 doses, stirring all the time, sift the flour into the dough one by one ...
Half a glass of flour - mixed - half a glass of milk - mixed - again flour, until we add everything. If there are lumps in the dough, don't worry: I just beat the dough with a mixer after I add all the milk and flour, and it becomes fluffy and smooth, without lumps!
Pour a teaspoon of baking soda into the dough, squeeze a little lemon juice into it, mix.
As I recently learned, it is better to mix the soda with the last portion of flour and sift everything together into the dough, mix, and then pour the lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.
Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.
The dough turns out to be liquid, pouring, and if it seems too liquid to you, resist the temptation to add flour there! The dough for thin pancakes should be such as you will see when you start baking.
Grease the frying pan with sunflower oil (we grease it, not pour it, as for pancakes!) just before the first pancake, there is no further such need - the pancakes themselves are perfectly removed!
We heat the pan well on fire, then pour the dough with a ladle, and with the other hand turn the pan so that the dough spreads over it in a uniform thin layer. Holes appear on pancakes instantly! Thin pancakes are baked over an average fire just instantly: make sure you have time to turn over in time!
We turn it over like this: under the edge of the pancake we slip a wide spatula with a thin edge (this is important, I have a metal spatula - so it is thin and removes well, but plastic, thicker, does not fit). We pry the pancake with a spatula (if necessary, carefully, so as not to burn ourselves, we help with the fingers of our free hand) and once! - Flip over to the other side.
A couple of tens of seconds - and the pancake was fried on the second side. Remove pancakes with a spatula to a platter. They will be fatter and tastier if each, removed from the pan, greased with butter.
So they baked many, many beautiful, ruddy, thin pancakes!
It is most delicious to eat them right away, or you can make a beautiful rose, or stuffed rolls, or pancakes, or even a pancake cake! Such pancakes can be made chocolate - this is a separate recipe.
Be sure to watch our VIDEO RECIPE of thin and delicious milk pancakes with boiling water, which we carefully filmed for you to make the cooking process easier and more understandable!
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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
First, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))
This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip a hot pancake in melted butter... bliss!)))
The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)
Have a delicious breakfast and bon appetit!
Ingredients
| For pancakes in milk with boiling water | |
|---|---|
| eggs | 3 pcs |
| sugar | 1-2 tbsp |
| salt | 1 tsp (without slide) |
| milk | 500 ml |
| flour | 280 g |
| vegetable oil (in the dough) | 2-3 tbsp |
| boiling water | 0,5 cup (to desired consistency) |
| vegetable oil for frying | |
| butter (for greasing the finished pancakes) | |
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