I won't go into detail here about what it is. pancakes I think you already know everything. Pancakes there are yeast and yeast-free, we will cook simple yeast-free pancakes with milk. My only question is how to call them correctly, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, after delving into the history of this dish, I am inclined to believe that we will still cook with you today. thin pancakes with milk. Because traditional Russian pancakes they were baked from a thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be both with filling and without it, because only in thin pancake you can wrap the stuffing. And although everything is clear with the word, it seems, I sometimes still continue to call thin pancakes - pancakes.
And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, in fresh pancake dough do not put any baking powder, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes with milk. I hope that after that you will succeed, because there is nothing complicated in this.
I want to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes it turns out, though thin, but rather dense, it is ideal to make pancakes with filling from them. For a pancake cake, it’s better to do it, here the pancakes are thicker and more tender.
Ingredients
- milk 500 g (ml)
- eggs 3 pcs.
- flour 200 g
- butter (or vegetable) 30 g (2 tablespoons)
- sugar 30 g (2 tablespoons)
- salt 2-3 g (1/2 teaspoon)
From the indicated amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.
Cooking
Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to take eggs and milk out of the refrigerator in advance. Oil can be used as vegetable refined (odorless), and butter. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool. 
Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar. 
Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth. 
Sift flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and purify it of possible impurities, so I recommend not to skip this point. 
We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps. 
Now add the remaining milk and mix again. 
Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream. 
In this photo, I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you got the right consistency or not. If the dough is very thick, add some water or milk, if it is liquid, add a little flour. 
Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because. butter starts to burn very quickly. Use a silicone brush to grease the pan or just a napkin soaked in oil.
So, we heat the pan well, because it is in a hot pan that porous pancakes are obtained, with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to make holes in the pancake.
Pour the dough into the hot pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed. 
When you fry a few pancakes, you will understand how much dough you need to put in a ladle so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.
Scoop up a full ladleful of batter, pour it into the hot pan while swirling it around, do it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in an ordinary frying pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process turns out to be completely invisible. 
Depending on the heat of your burner, it may take different times to fry one pancake. Turn the pancake over when the dough on top grabs and stops being sticky, and the edges begin to darken a little. Pry off the pancake with a spatula and gently flip to the other side. Flatten the pancake in the pan if it turned over unevenly.
Fry the pancake on the other side. Lift the edge with a spatula and watch that it does not burn on the bottom. When the bottom of the pancake is golden brown, remove it from the pan. 
Put the finished pancakes on a large flat plate, and it is better to cover them with a lid to keep them hot. If you like more oily pancakes, then grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the oil that I have already put in the dough is enough for me.
To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And do not forget, each time, before pouring the dough, let the pan heat up well.
After you have fried all the pancakes, flip the stack so that the bottom pancake is on top, the pancakes are prettier from this side, and the bottom pancakes are softer.
Here is a stack of pancakes I got from a double portion of the ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam, or any other toppings you like. Enjoy your meal! 
Blini is a Russian national dish. In the old days, they most often made thin pancakes in milk, in which all kinds of fillings were wrapped. In rich families, pancakes were served with red or black caviar.
Today, pancakes are no less popular dish. By well-cooked pancakes, one can judge the culinary skills of the hostess. After all, if you do not know some secrets, pancakes will not turn out thin, they will constantly tear, and not only the first pancake, but all the others can be lumpy. Let's cook delicious thin pancakes properly.
Photo recipe for thin pancakes in milk:
1. Mix eggs, sugar and salt.
2. Add vegetable oil.
3. Pour milk. It is better that it be at room temperature.
4. Add the sifted flour.
5. Beat and let it brew for 20 minutes.
6. Lightly grease the hot pan with oil.
7. Fry the pancake on one side for 2 minutes, turn over.
8. If the pancake is really thin, fry the second side for just a few seconds.
Children are very fond of pancakes with condensed milk or jam. You can also make a filling of cottage cheese, minced meat, chicken, cheese, liver. Here are the options.
Enjoy your meal!
Secrets of making thin pancakes with milk:
And the main secret of the right pancakes is in the right dough. To make pancakes thin, the dough must be without yeast. In density, it should resemble liquid sour cream. The consistency should be homogeneous, without lumps.
A blender or mixer will help get rid of lumps. If you do not have this miracle of technology, it does not matter! You just need to first mix the eggs, sugar and the main part of the flour, and then gradually add the milk and the rest of the flour.
Be sure to sift the flour through a sieve. Beat the yolks and whites separately!
To prevent pancakes from sticking to the pan, pour vegetable oil directly into the dough. Then the pan will only need to be lightly lubricated, which will allow us to save a large amount of oil. And our grandmothers greased the pan with a piece of salted bacon, only the salt must first be scraped off.
To make the pancakes turn into a hole and have a golden color, instead of vegetable oil, you need to add a few tablespoons of melted butter.
What to do if the pancakes are still torn? We take part of the dough, add two tablespoons of flour to it, mix well and send it back. And vice versa, if the dough turned out to be thick, add a little milk to part of the dough and combine with the rest.
And further. The dough must be infused for about 20 minutes so that the pancakes are more elastic.
Good day, lovers of interesting, tasty and healthy recipes. Probably everyone who visits this site loves to cook. I'm not an exception. I love pampering my family with delicious food. Today we have delicious pancakes.
There are a lot of pancake recipes. I will share with you one of them. This recipe makes delicious pancakes.
We will need the following ingredients. The photo shows a double norm of products.
Let's start.
Take a large bowl or bowl. Pour milk into it. It is important that the milk is not cold. To do this, you can warm it up a little, up to 40 degrees.
Break eggs into milk.
Now let's add sugar. Sugar can be added more or less than in the recipe. Who likes and why bakes pancakes.
Let's add some vegetable oil there.
Speaking of oil. I put it in the dough. I grease the frying pan only for the first pancake. The rest I bake without butter.
When all the necessary products are assembled, it is necessary to beat everything well with a mixer so that the sugar dissolves.
After adding the flour and again gently beat everything with a mixer.
The dough is ready. It should be like liquid sour cream.
You can bake our pancakes.
As I wrote above, Grease a well-heated pan with oil. We do it for the first time.
The baking temperature of pancakes should be high so that the pancakes turn out beautiful and delicate.
We distribute our dough evenly over the pan
This is a traditional dish of the Slavic people, which is very fond of cooking in every Russian family from the most ancient times and, of course, to this day. Different cuisines of the world have their own cooking options, for example: Americans have pancakes, Mexicans have tortillas, etc.
Of course, you can bake these truly delicious flour products in different ways, for example. Their main ingredients can be supplemented and transformed with something, but in a classic way with milk, as I think, every housewife should be able to bake. And of course, this healthy way of traditional baking should be kept in your culinary notebook, especially since it is simple.
So, arm yourself with the necessary products and start cooking according to the classic recipe. And after you rate their taste, write your opinion in the comments.
Ingredients:
- Milk - 350 ml.
- Egg - 2 pcs.
- Flour - 30 gr.
- Sugar sand - 30 gr.
- Vegetable oil - 40 gr.
- Salt - 0.5 tsp
Cooking method:
1. In a deep container, beat the chicken eggs, pour in the milk, pour in the granulated sugar, salt, sift the flour and knead a thin dough without lumps. If, nevertheless, small lumps remain, it's okay, they will disperse. Leave the dough on the table for 30 minutes.
2. Pour vegetable oil into the rested dough. We heat the pan and pour the dough on it, distribute it in an even thin layer. Fry on one side and flip over to the other.
3. Remove the fried pancake, put it on a saucer, sprinkle sugar on top and put butter. Then we pour a new portion of the dough and thus do the following.
The resulting yavlost is served to the table with sour cream, jam or jam. Enjoy your meal.
Pancakes with milk in 5 minutes - Step by step cooking recipe
Ingredients:
- Milk - 400 ml.
- Eggs - 2 pcs.
- Sugar - 4 tbsp. spoons
- Salt - to taste
- Vegetable oil - 3 tbsp. spoons
- Flour - to condition
Cooking method:
1. Pour milk into the blender bowl, break the eggs, add granulated sugar, a pinch of salt, pour in vegetable oil and add the sifted flour, beat. We look at the consistency, if not enough, then add more flour, in general it takes me 15 tbsp. spoons.
2. Leave for 15 minutes. During this time, all the components of the resulting mass will interact better with each other and the dough will spread well. We heat the pan, pour the dough, distribute it and fry on both sides.
This option is suitable for preparing a quick family breakfast. Enjoy your meal.
Classic pancakes with soda
Ingredients:
- Milk - 1 liter
- Eggs - 2 pcs.
- Sugar sand - 2 tbsp. spoons
- Salt - a couple of pinches
- Soda - 0.5 tsp
- Vegetable oil - 4 tbsp. spoons
- Butter - for greasing
- Flour - 270 gr.
Cooking method:
1. Measures 1 liter of milk, pour it into a saucepan and put it on a heated stove. Bring to a warm state. The main thing is that it should not be icy, otherwise the pancakes will turn out raw and will not turn over well.
2. Break eggs into a container, add granulated sugar, a couple of pinches of salt and soda, mix everything.
3. Pour vegetable oil into the eggs, now take 300 ml of milk from the pan and add to the ingredients, mix, add flour, after sifting.
4. Add the remaining milk to this mass. The consistency of the dough is similar to not very thick cream. We leave for 30 minutes.
5. Lubricate the pre-heated pan with vegetable oil. Pour the dough into the pan with a ladle, spread over the entire surface. When the edges are browned, you can turn over and fry in this way. Lubricate the finished pancakes with butter.
With this amount of sugar, our flavor is suitable for both sweet and non-sweet fillings. Thanks to soda, they turn out with beautiful holes.
Thin openwork pancakes in milk and boiling water with holes
Ingredients:
- Flour - 2 cups
- milk - 400 ml
- boiling water - 200 ml
- chicken eggs - 2 pcs
- vegetable oil - 3 tbsp. l
- baking powder - 1 tsp
- sugar - 2 tbsp. l
- salt - 1 tsp
Cooking method:
First of all, beat the eggs into a bowl, pour in the milk and beat with a blender until foam appears.
Then add the sifted flour, sugar, baking powder, salt and bring to a homogeneous state.
Now add boiling water and stir immediately.
It remains only to add vegetable oil, mix and the dough is ready.
To make your pancakes openwork, you need to let the finished mixture brew for 30 minutes at room temperature. During this time, bubbles form in the dough.
Fry on both sides until golden brown.
It turns out thin, transparent and very tasty, try to cook it yourself!
Recipe for delicious pancakes with milk and kefir
Ingredients:
- Flour - 1.5 cups
- milk - 200 ml
- kefir - 100 ml
- chicken egg - 1 pc.
- sugar - 1 tbsp. l
- soda - 1 tsp
- vegetable oil for frying - 2 tbsp. l
- salt - 1 tsp
Cooking method:
In this recipe, you need to slightly warm the kefir, but it should not be hot and mix it with an egg, sugar, salt and soda. Mix thoroughly until smooth.
Then add the sifted flour and at the same time beat with a whisk or a mixer so that there are no lumps.
Now bring the milk to a boil in a saucepan and pour it into the dough in a thin stream, while stirring with a whisk. Suddenly, if the dough turned out to be watery, then in your opinion you can add a little flour.
We calcine the pan well, grease it with vegetable oil and bake our dish until golden brown, first on one side, then turn it over and do the same on the other side.
Remove from the pan, transfer to a plate and coat them with butter or your favorite jam.
Fluffy pancakes with water and yeast
Ingredients:
- Wheat flour - 300 gr
- eggs - 3 pcs
- milk - 300 ml
- water - 200 ml
- instant dry yeast - 7 gr
- sugar - 60 gr
- sunflower oil - 100 ml
- salt - 1 tsp
Cooking method:
In a bowl, combine the eggs with sugar and salt, then beat until bubbles appear.
The amount of sugar in this recipe is optimally chosen for a neutral taste, since yeast loves sugar, the dish will not turn out very sweet.
Now we put the dough in a warm place, and to speed up this process, I put it on the switched on stove of 40 degrees and keep it on it for 40-50 minutes, until it rises. After I mix, I let it settle a little and put it on the stove again so that the dough rises again, but now we don’t mix it in any way, you need to save all the bubbles that appeared in the dough.
We put the pan on the stove, heat it, grease it with oil and, using a ladle, carefully pour the dough into it so that it spreads evenly over the entire surface.
When one side is browned, turn over and do the same on the other side. And we do this with every pancake.
We serve a ready-made dish for tea with any fillings, bon appetit!
How to cook pancakes for 1 liter of milk
Ingredients:
- Full fat milk - 1 liter
- eggs - 3 pcs
- wheat flour - 2 cups
- baking powder - 15 gr
- sugar - 20 gr
- sunflower oil - 4 tbsp. l
- salt - 1 tsp
Cooking method:
1. In order to knead the liquid pancake dough, it is necessary to pour about 300 milliliters of fresh milk into a deep bowl, three medium eggs are also added here.
2. Thoroughly beat both ingredients with a fork or a whisk and here alternately add coarse table salt and sugar. Beat the milk and egg mass until a thick foam appears
3. After that, pour sunflower oil into the resulting mass and pour in the sifted flour and baking powder. Mix the ingredients well with a spoon, you should get a fairly viscous dough.
4. And to make the dough more liquid, pour in all the remaining milk in a thin stream and bring to a homogeneous state.
5. Now cover the resulting base with a lid and leave it aside for half an hour. This exposure will help to obtain a more homogeneous dough.
6. For frying, it is advisable to take a thick-walled frying pan, heat it, grease it with vegetable oil and, using a ladle, pour in the thin dough, which we spread over the entire bottom with the help of slopes.
7. Fry on each side until golden brown.
8. Put the finished product in a pile on a flat plate and grease with butter.
Serve the finished dish for tea with your favorite jam, condensed milk or honey.
Pancakes with milk and 1 egg
Ingredients:
- Milk - 500 ml.
- Egg - 1 pc.
- Sugar sand - 35 gr.
- Salts - 5 gr.
- Sunflower oil - 50 gr.
- Flour - 200 gr.
Cooking method:
1. We take out the milk from the refrigerator, pour it into a deep bowl, add salt, granulated sugar, an egg to it and beat everything with a whisk.
2. Add the sifted flour in portions and mix everything. At the end, add refined sunflower oil. The dough should not be too liquid and not too thick.
3. We put the pan on the stove, heat it up well (a pancake pan is best for frying), grease with oil.
4. We take a small amount of dough with a ladle, pour it into the middle of the pan and distribute it over the entire surface in a circular motion.
5. Fry the pancake until golden brown, then turn over and fry until cooked.
It is better not to leave the stove, as the frying process is very fast. The dish is ready. From this amount of ingredients, 12 things are obtained, you can increase, just keep the proportions. Enjoy your meal.
Thin pancakes for 0.5 liters of milk (video)
Enjoy your meal!
Initially, pancakes were a memorial dish. They were also served to the poor and needy. Soon pancakes were so fond of the people that they became an integral part of the holidays.
Pancakes have become a symbol of seeing off winter - the Russian holiday Maslenitsa. Golden circles were associated in people with the sun.
Now every country has its own idea of pancakes and its own recipe. The Americans have fluffy pancakes, the British add ale to the dough. In Russian families, the recipe for pancakes is passed down from older to younger.
In restaurants and cafes, there are thousands of varieties of pancakes served with different fillings. Plus, pancakes are a delicious weekend breakfast.
Classic pancakes with milk
More often, such pancakes are eaten at home for breakfast, treated to them at Maslenitsa, served in cafes. They can be made thinner or thicker, depending on how much batter is poured into the pan.
It will take about 45 minutes to prepare.
Ingredients:
- ½ liter of milk;
- 2 eggs;
- sunflower oil;
- 25 gr. Sahara;
- 250 gr. flour;
- baking powder - 10 gr;
- slaked soda - 5 gr.
Cooking:
- Take a deep bowl. Beat the eggs until foamy, gradually mixing in the salt and sugar. Put in the soda.
- Add a couple of tablespoons of butter to the resulting mixture, pour milk in a thin stream, remembering to stir.
- Sift flour and mix with soda, slaked lemon juice.
- Beat the resulting mass with a whisk or use a mixer.
- Preheat the pan, but do not overheat, spread a small amount of oil over it. With a ladle, pour the dough into the center, spreading it to the edges in a circular motion.
- When the bottom begins to be covered with a golden crust, gently flip the pancake over with a spatula and hold for a few seconds.
- Stack them so they stay warm and don't dry out.
Baby pancakes with milk
To please the kids, you can bake them thin pancakes in milk. Healthy children's pancakes do not contain sugar, and you can take corn or oatmeal flour. They are suitable for children's matinees, birthdays and other children's parties.
It takes 45 minutes to prepare.
Ingredients:
- ½ liter of milk;
- 2 eggs;
- 250 gr. flour;
- sunflower oil;
- some salt.
Cooking:
- Beat the eggs with a mixer with salt. Add a large spoonful of oil.
- Pour in milk and whisk.
- Sifted flour, add to the resulting mass.
- Beat the dough thoroughly with a mixer and set aside for 35-40 minutes.
- Heat the pan, pour in a small amount of dough. Spread in a thin layer over the pan.
- Once the bottom of the pancake is browned, flip to the other side for a few seconds.
- These pancakes should be served with your favorite sweet toppings to your taste.
Pancakes made with yeast are tender and fluffy. This recipe has been passed down from generation to generation from grandparents to granddaughters.
Hearty pancakes are suitable for a family tea party, and if you wrap the filling inside, they will replace a full dinner.
Cooking time is approximately 2 hours.
Ingredients:
- 500 gr. flour;
- 1 pack dry yeast, or ½ pack of fresh - 30 gr;
- 1 liter of milk;
- 2 eggs;
- ½ cup fat sour cream;
- ½ cup sugar;
- 1 teaspoon of salt.
Cooking:
- Mix yeast with flour, pour them with warm milk. Stir fresh yeast in warm milk until completely dissolved, then add flour, cover with a towel. Keep in a warm place for at least 1 hour.
- Whisk the eggs until foamy. Sprinkle sugar, salt. Pour in the sour cream and beat again.
- Mix the resulting mixture with the dough.
- Set the dough aside for half an hour at room temperature.
- Bake pancakes in a hot frying pan, greased with butter until golden brown on the sides.
These are also called pancakes "with holes." They achieve this appearance thanks to kefir added to the dough. Beautiful and unusual, these pancakes will decorate any holiday.
Cooking time - 30-40 minutes.
Ingredients:
- 500 gr flour;
- 600-700 ml of kefir;
- 600-700 ml of milk;
- 3 eggs;
- 50 gr. Sahara;
- 5 gr. salt;
- 7 gr. soda;
- sunflower oil.
Cooking:
- Heat kefir in a saucepan on the stove. Do not overheat, let it be warm, but not hot.
- Break eggs into warm kefir, pour sugar, salt, add soda. Stir.
- Sift flour. Add little by little to the dough. Stir gently, making sure that no lumps form.
- Boil milk in a saucepan. Pour it into the dough in a thin stream, not forgetting to stir.
- Add 3 tablespoons of oil. Stir.
- Pour the dough onto a greased pan, spreading a thin layer over the surface.
- Fry each pancake until golden brown.
Fluffy pancakes with spicy
This is one of the most satisfying options for making pancakes, which can often be found on the menu of cafes and pancakes. The bacon or filling can be different - mushrooms, meat, boiled eggs. For splendor, use yeast or sour milk.
It will take 50 minutes to prepare.
Ingredients:
- 1 liter of sour milk;
- 2 eggs;
- sunflower oil;
- greens;
- 5 gr. salt;
- 20 gr. Sahara;
- 5 gr. soda;
- boiled-smoked sausage for baking.
Cooking:
- Whisk eggs with milk. Add a quarter cup of butter, sugar and soda. Salt.
- Bubbles will appear in the mixture. The reaction of soda and sour milk began.
- Cut the greens and add to the dough.
- Sprinkle flour until the dough is of medium thickness between pancake and pancake dough.
- Cut the sausage into small cubes, fry in oil.
- Pour the dough into the pan to the sausage, spreading over the surface.
- Bake with the lid closed over medium heat until the crust is golden brown. Gently pry the bottom with a spatula, turn over and bake for another minute.
- Serve pancakes on their own or with a side dish.
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