Cooking thin pancakes with milk. Simple pancakes with milk

Hello, dear readers, blog guests. New Year's celebrations are coming to an end, Maslenitsa is just around the corner. It is impossible to imagine Maslenitsa without traditional pancakes. Different nationalities have their own customs and foundations. They are expressed in communication, everyday life, food. That's why we recommend considering 5 simple recipes for thin classic pancakes with milk without lumps!

Pancakes are considered the national Ukrainian food; they occupy an important place in Russian cuisine. There are a huge number of recipes for this dish. They come in thin, thick, small pancakes and large rolled pancakes with different fillings. Can be sweet or salty.

Cooking pancakes has secrets, without knowing which the preparation will be troublesome. As they say, “The first pancake is lumpy.” Today I will tell you several recipes for simple, delicious pancakes with milk.

Recipe for thin pancakes with warm milk step by step with photos!

Thin pancakes are an English version of the dish. They come out ruddy and openwork very easily if you follow some rules. Make the dough thinner than sour cream so that it spreads easily in the pan. They will become delicate if the dough is diluted in warm milk.

Composition of openwork pancakes.

• Wheat flour – 2 tbsp.
• egg - 3 pieces.
• milk – 1 liter.
• sugar – 1/3 cup.
• salt – 1/3 tsp.
• vegetable oil – 2 tbsp.

Cooking process:

Pancakes with half a liter of milk for savory fillings

Thin pancakes are a universal tool for creating all kinds of desserts and savory dishes. Yes, don’t be surprised by the salty ones. They can be filled with caviar, liver, meat, or you can make a cake. This recipe is universal for any filling.

Ingredients for pancakes with milk:

• Milk – 500ml.
• Egg – 2 pieces.
• Wheat flour - 1.5 cups.
• Sugar – 0.5 – 3 tbsp.
• Salt – 1
• Sunflower oil – 2 tbsp.

Preparation of the dough:

By the way: adding grated cheese to the dough, you get excellent cheese pancakes. The taste is amazing. They can be used in creating dishes instead of lavash. Give it a try. Bon appetit!

Yeast-free pancakes with milk and lemon juice

Yeast-free pancakes cook quickly. Lemon will not spoil the taste, it will extinguish the soda. A slight sourness will make pancakes tastier. The pancakes will turn out thin and golden brown, and the crispy edges will have an appetizing crunch.

Ingredients:

• Milk – 750 ml.
• Eggs – 3 pieces.
• Sugar – 1-3 tbsp. l. Flour – 2 tbsp.
• Soda – 1 tsp.
• Lemon juice - 1 tbsp. l.
• Salt – 1/3 tsp.
• Sunflower oil – 2 tbsp. l.

Preparation:

1. Mix the dough. Break the eggs into a deep bowl. Add sugar and salt, beat everything well. A fluffy foam should appear.
2. Then slowly add flour. Added a little, mixed, then added some more. When you pour out the last portion, mix the baking soda with the flour. This way, the finished pancakes will not taste soda, and the pancakes will turn out airy.
3. Then pour in the milk. Mix everything thoroughly; if lumps form, use a mixer. At the end add lemon juice and vegetable oil. The dough will be quite liquid.
4. Let's start baking. Heat the oiled frying pan vigorously. Pour the dough into the middle, distribute evenly to the edges in a circular motion on the weight. There is no need to re-oil it. Pancakes are baked in a matter of seconds, you won’t have time to turn away. In 15 minutes you can bake a decent amount of bread.
5. For ease of turning, take a wide, thin spatula, plastic or wooden. Grease the hot pancake with butter, sprinkle lightly with sugar, and roll into a triangle. It is very tasty to eat them while still warm, with cold milk. Yummy!

By the way: these pancakes make an excellent cake. You can coat it with jam, boiled condensed milk or simple condensed milk with sugar. Let soak a little, cut into portions. Bon appetit!

Historical facts about pancakes

The first pancake recipe was invented in the 15th century in England. This is such a historical dish. The largest pancake was prepared by a chef from Rochdale in 1994. It weighed 3 tons and was 15 meters in diameter. I wonder what he used to bake such a miracle?

In the American state of Massachusetts, pancake festivals have been held every year since 1991. Thousands of lovers of this dish come there. This is the story behind seemingly simple flatbreads.

Pancakes with milk without holes

Here is another recipe for thin pancakes with milk for different fillings.

You'll need:

• Milk – 1 liter.
• Egg – 1 piece.
• Sunflower oil – 3 tbsp. l.
• Flour – 2 tbsp.
• Salt – 1⁄2 tsp.

The recipe makes about 20 pancakes, depending on your pancake maker.

Let's start kneading the dough:

1. Combine the eggs with salt and beat the sugar in a blender until white and airy.
2. While stirring, add flour in small portions. Mix until smooth.
3. Pour in the milk, keep stirring, and the butter. Stir until the mixture has a sour cream consistency. Leave the finished dough for an hour to swell.
4. Before starting baking, stir again, as oily liquid may collect on top. The dough may turn out thicker than necessary. Dilute with a little warm milk. Everything is prepared, let's start baking.
5. Heat the pancake maker, grease it with oil, and heat it again. Now the pancakes won't burn. By the way: you can use any oil you like. Olive or corn will give an unusual taste and smell.
6. For baking you need to take a certain amount of dough. Excess will make the baked goods thick, and you won’t end up with a blurry blob. Calculating the correct dose can be done by trial and error. But then your pancakes will be perfect. You can’t add more dough, everything is fried in a matter of seconds, and you’ll end up with layering and thickness. Baking a pancake on both sides takes different time. The first side bakes twice as long.

Thin milk pancakes with holes!

The recipe for pancakes with milk is classic, there is nothing fancy about it. Every housewife can cook delicious porous pancakes. If you decide to cook this dish for the first time, follow everything step by step, as in the recipe. Follow the proportions and you will succeed. The dough is prepared without yeast.

Products for cooking:

• 500 ml. milk.
• Eggs – 2 pieces.
• Flour – 1 cup.
• Sunflower oil - 5 tbsp. l. (including the cost of greasing the pan).
• Sugar – 2 tbsp. l.
• Soda – 1 tsp.
• Vinegar – 1 tsp. l.

Preparation:

1. Take a deep bowl, put eggs in it, add sugar, stir salt well. Add half a liter of milk and stir.
2. Pour the pre-sifted flour into the mixture and mix again. Make sure it comes out without lumps.
3. Pour vinegar over soda. Put the butter and slaked soda into the dough, mix everything thoroughly, and let it sit for a while.
4. Let's start baking. You can bake excellent pancakes in a well-heated frying pan. Pour the dough into the middle and distribute evenly to the edges. The pancake is ready when its sides are browned to a crispy crust. If you want to bake fatty pancakes, grease the pan with oil each time after removing another pancake.

The recipe is suitable for wrapping any fillings. Very tasty with . The minced meat is not plain, but with overcooked onions, you can add carrots. By the way, it’s very tasty with chicken liver.

Here is the filling recipe:

1. Gram 200 chicken liver Boil it.
2. Separately fry the onions and carrots. Salt and pepper to taste. Add boiled chopped liver to the refried mixture. Fry a little more, cool.
3. Wrap the cold filling in hot pancakes.

Eat for your health. I love these pancakes. Simply with sour cream, a butter pancake is an excellent dessert. For the filling, take honey, jam, sprinkle with sugar. You can stuff it with whatever you like. It is best to bake in cast iron pans; they heat up well and the dough does not stick to them.

Here are some simple but very tasty recipes for pancakes with milk. Cook, try, treat your friends. And I say goodbye to you, subscribe to our blog, follow the news. All the best to you, dear women. Goodbye.

How to make a simple recipe for pancakes with milk - Full description preparation so that the dish turns out very tasty and original.

A simple recipe for pancakes with milk recipe

Everyone loves pancakes and chooses the most delicious recipes for this dish for themselves. Pancakes - very hearty dish, which can be prepared in literally 20 minutes. If you are expecting guests and you have nothing for tea, but have milk, you can always make pancakes. Even just for breakfast, men love pancakes! Feed your husband them in the morning and he will be happy all day, especially since the recipe for pancakes with milk is very simple!

You can always diversify your pancakes: make them filled with cottage cheese, potatoes and mushrooms, onions, strawberries and toffee, banana and chocolate, ham and cheese, or whatever you have in the refrigerator. Serve it up tasty dish Can be with condensed milk, sour cream, jam, honey or just butter and sugar.
Pancakes are very easy to make.

Only for this, it is advisable to need a special flat frying pan for pancakes, a wooden spatula and a mixer. But if you don’t have all this, then this is not a problem, it’s just that cooking may cause you a little inconvenience: in a deep frying pan it is difficult to turn the pancake, but without a spatula you can do this with a knife. If you don't have a mixer, use a whisk or just a fork to create a homogeneous mass.

Pancake batter recipe

Recipe with milk:
Per liter of dough

1. Milk 0.5 l.
2. Eggs 1-2 pieces
3. Soda pinch
4. A pinch of salt
5. Sugar 2 tbsp. spoons
6. Flour 2 cups
7. Sunflower oil 3 spoons

First, choose a comfortable vessel. Usually a ladle is used. Pour in the flour, beat in the eggs, add sugar, salt, soda, and stir everything with a spoon. Pour milk and stir the dough. For convenience, use a mixer. The dough should have the consistency of liquid sour cream.

If you want the pancakes to be openwork (that is, in a hole), make the dough a little thinner (the consistency of cream) and add 2 pinches of soda. For thick pancakes, the consistency of liquid sour cream is suitable. Having achieved the result, pour 1 spoon of sunflower oil into the dough and stir again. Pour oil into the pan and let it heat up, then drain the oil (to avoid lumps).

Take a ladle, scoop out the batter and pour it into the hot pan, spreading the batter evenly by tilting the pan. Place over medium to low heat. When the edges begin to brown, turn the pancake over. A liter of dough yields at least 15 fluffy pancakes, or about 30 thin ones.

If the pancakes burn too much, it means you poured a lot of sugar, which causes them to turn black in an instant and turn out ugly. If the pancakes tear and cannot be turned over, add flour to the dough (this means the dough is too liquid) and mix thoroughly.

To ensure that the pancakes have holes (openwork), instead of sunflower oil, pour 2 tablespoons of hot butter into the dough.

Remember that when frying pancakes, do not move far from the frying pan, otherwise the pancakes can quickly burn. It is worth taking into account that the second side of the pancake browns very quickly. After you turn the pan over and the pancake falls onto the plate, put a piece of butter on it, it will turn out very tasty.
There is a very unusual and convenient pancake recipe for busy housewives.

One very famous chef suggested making the dough directly in the bottle. How is this convenient? Firstly, mixing the ingredients in this way is quick and easy, and secondly, the dough can be used for several days; it is perfectly stored in a closed container in the refrigerator.

Thin milk pancake recipe

Pancake recipe in a bottle

1. Milk 600 ml.
2. Flour 10 tbsp. spoons
3. Salt 0.5 tsp. (without slide)
4. Sugar 3 tbsp. l
5. Egg 3 pcs.
6. Vegetable oil 3 tbsp. spoons

Take a bottle, previously washed well, insert a watering can into the neck. Add flour, salt, sugar, beat in eggs, pour in vegetable oil and milk. Screw the lid on the bottle tightly. Shake the bottle until all pancake ingredients are completely mixed.

The main thing is that the bulla bottle is not too full, otherwise you will have to jump with the bottle for a very long time. The bottle is also very convenient for pouring dough into a frying pan. We made about 6 pancakes - we ate them for breakfast, and then fried fresh ones for dinner. It turns out that the pancakes are always hot and tasty and there is no need to knead the dough for several pancakes each time, dirtying the countertop, containers, and spoons.

Thick pancake recipe

1. Milk 550 g
2. Egg 1 pc.
3. Butter 25 g.
4. Dry yeast 7 g.
5. A pinch of salt
6. Sugar 2 spoons

First of all, let's prepare the yeast. Heat the milk (0.5 cup) to no more than 40 degrees, pour in the yeast, stir, and leave for 15 minutes until it “comes to life.” While the yeast is standing, take a container and pour in the rest of the milk, stir in salt, sugar, and flour.

Heat the butter in a ladle and when it cools, add the egg. Mix the butter and egg and pour into the dough. The yeast is just about ready. Pour them into the container with the dough and knead well so that there are no lumps left.

The dough is as thick as liquid sour cream. Cover the dough in the container with a towel and put it in a warm place for a couple of hours. You need to stir it once or twice. After 2 hours, you can take a frying pan and fry pancakes. Anyone who loves thick pancakes will love this recipe. This is exactly what you get with yeast.

If you want to make pancakes with a sweet filling, then the recipe does not change in any way, but you already add whatever you want inside. When the filling is satisfying, but not sweet, then do not add so much sugar, reduce its amount by 4 times. If it's cheese and ham, you'll need to wrap the pancake and put it in the pan.

Then the cheese will melt and the pancake will be very tasty. If it is cottage cheese or potatoes with mushrooms, then simply prepare the filling in advance and, since it will already be fried, simply wrap it in a pancake. The chocolate for the filling should be melted in advance; it needs to be heated in a frying pan for a very long time, which the pancake will not withstand. Therefore, put the chocolate in a plate in the microwave and this will speed up the process.

Be sure to pamper your husband and children with delicious pastries. Pancakes – very simple and quick option Tasty and satisfying food for any family. Change the fillings and this way you will diversify the dish.

Recipe for making pancakes with milk - video

Pancakes with milk: thin, ruddy - all drunk from the taste

Maslenitsa is a wonderful holiday that gives one more reason to bake thin pancakes with milk or all sorts of other pancake recipes. Do you really need a reason to enjoy Russian pancakes?

Nevertheless, for those who are looking for an excuse for their incontinence in their love for pancakes, the time has come Good times. All the coming week you can enjoy pancake culinary masterpieces: pancakes with milk, fluffy with soda, openwork with kefir, stuffed and many other recipes will be at your complete disposal. My mother and grandmother always made delicious pancakes with milk and they taught me this simple science.

A simple recipe for thin pancakes with milk

The composition of the ingredients is traditional:

• 4 pieces of chicken eggs;
• 2 cups wheat flour;
• half a glass of sugar;
• 3-4 tablespoons of vegetable oil;
• 2.5-3 glasses of milk;

Beat the eggs into a bowl and beat with a whisk. I always take large eggs and never reduce their quantity.

Add sugar to the eggs and beat well again. You should get a homogeneous mixture of pale color. The amount of sugar can be changed depending on your preferences and the intended filling.

Add flour, preferably sifted through a sieve. Mix everything thoroughly.

At this stage, the dough for pancakes with milk should be smooth, thick and stretchy. We won’t add more flour, because it’s better to dilute the dough with milk rather than thicken the liquid with flour.

Pour vegetable (sunflower) oil into a bowl. It is necessary so that during frying the pancakes easily lag behind the pan. Rub the butter into the dough thoroughly. Although olive oil is much healthier, it cannot replace sunflower oil.

Pour the milk into the dough in portions, stirring it thoroughly each time, bringing it to the desired consistency. The volume of this product will vary along the way. If you overdo the amount of liquid, you will need to add flour, and this will lead to the presence of lumps.

Properly prepared dough should come out quite liquid, homogeneous and easily drain from the ladle. If you are satisfied with the thickness of the product, then you don’t have to add all the milk.

Grease a clean hot frying pan with a thin layer of fat. Ideally, it should be a piece of fresh, unsalted lard. But also butter the same will do. It is best to bake such pancakes in a frying pan that you are confident in and that you are comfortable working with. It can be hard Cast-iron pan and a thin pancake. Read more about which frying pan is better to choose here.

Pour a little batter into the hot frying pan.

Unlike corn flour, wheat dough spreads well, so you need to give the pancake a round shape by “twirling” the pan. That is, giving the direction of movement to the dough by tilting it.

As soon as one side is baked, flip the pancake over to the other. I don’t know how to throw pancakes up and turn them over this way, so I do this in the usual way. Use a fork to slightly pry the edge of the pancake and turn it over to the other side with your hands.

Wait until the pancake is browned on both sides. Transfer it from the pan to a flat plate. Thanks to the presence of oil in the dough, thin pancakes come off easily and there is no need to grease the pan every time. Do this only when necessary.

I've always dreamed of baking a tall mountain of pancakes, but I never succeed. During the cooking process, “tasters” constantly come and half of the baked goods are spent “for testing”. Ready-made thin pancakes can be greased with chocolate paste, jam, homemade condensed milk, or simply sprinkled with sugar.

You can roll the pancake in different ways: with an envelope or a tube.

The recipe I propose is not strict. You can increase or decrease components at your discretion and based on circumstances. Bake and you will succeed. And may the damn smile on you, as it did on me.

These are the huge pancakes they fry in our Blagoveshchensk

Happy start of Maslenitsa to you! Your pancake turned out like a smiling sun.

I baked pancakes yesterday, without waiting for Monday :)

Now I like making pancakes with kefir, I’m experimenting with different fillings, I made them with herring, and today I’m planning chocolate ones.

Previously, too, always in the dough sunflower oil added. But since I stopped using it, having learned that it is the most harmful product, now I have to grease the frying pan with melted butter, this makes it even tastier and leaves the frying pan perfectly.

Yes, kefir pancakes turn out fluffy and very tasty. I’m also getting used to baking pancakes this way. I’ve never baked like this before, mostly with milk. Regards, Anna.

I also baked pancakes with milk today. In fact, we bake them very often, sometimes simply with sour cream, sometimes with different fillings, especially popular with cottage cheese and meat. So we already tried them before Maslenitsa. Regards, Anna.

Maslenitsa good holiday, I made pancakes according to your recipe, I’ll be honest, they were insanely delicious. Thank you for the recipe!

Thin pancakes with milk: 7 delicious recipes

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

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

How to cook thin pancakes with milk

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

1) Pancakes with milk. Thin pancakes with milk

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

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

How to cook thin pancakes with milk

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

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

2) Sugar pancakes

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

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

How to make sugar pancakes

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

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

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

3) Pancakes with milk and soda

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

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

How to cook pancakes with milk and soda

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

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

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

Cinnamon pancakes – fragrant and tasty treat, which you can please yourself and your loved ones not only on Maslenitsa, but at any other time.

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

How to make cinnamon pancakes

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

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

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

5) Vanilla pancakes with milk

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

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

How to make vanilla pancakes

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

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

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

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

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

How to cook onion pancakes

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

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

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

7) Pancakes with coconut flakes

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

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

How to make pancakes with coconut flakes

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

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

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

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

Pancakes with milk are a simple and very popular dish, not only here, but also outside Russian-speaking countries. Russian pancakes, and with caviar, have long been a world-famous delicacy. Pancakes are a dish with a rich history.

Initially, they were prepared from oat flour - it contains enough gluten for the pancakes to hold their shape well, then from buckwheat, and only then they began to prepare pancakes from wheat flour. Today, pancakes are prepared mainly from wheat flour with various additives - buckwheat, millet, and oatmeal. Thin pancakes with milk are already a real classic - tender, delicate, thick and satisfying - pancakes. The recipe for which is far from the only one, most often prepared with different seasonings or fillings. You can cook pancakes in special pancake pans, as well as in ordinary ones - the dish turns out to be a very quick and easy-to-make dish. Although it’s not for nothing that there is a popular saying about the first pancake, which is always lumpy. If you don’t have enough experience or knowledge, the pancakes may not be successful, but don’t worry, if you are careful, everything will definitely work out - cooking pancakes is not such a difficult task.

Interesting articles on the topic:

Pancakes with milk are very tasty, proven recipe

Thin pancakes are not made from the thickest dough. In order to prepare delicious pancakes with milk, you will need to take the following products.

• milk – 500 ml;
• chicken eggs- 2 pieces;
• flour – 10 tablespoons;
• salt - to taste;
• vegetable oil for frying – 2 tablespoons.

First you will need to take the flour, sift it, after which you will need to add salt. Immediately add milk, chicken eggs, and salt, and mix everything carefully with a whisk, the mass should be homogeneous. After which you will need to add a little vegetable oil directly to the dough - this is done so that the pancakes can be fried in a frying pan without greasing it. After which you will need to heat the frying pan thoroughly. Pour the dough onto it with a ladle, then spread it over the pan in a circular motion and fry until the bottom is browned. After which you will need to turn the pancake over, you can use a spatula, or you can toss it if you know how. If you want the pancakes to be softer, you will need to stack them on top of each other.

Pancakes with milk, proven recipe

Here is another recipe for delicious pancakes that are suitable not only for sweet dishes, but also for any other. These are the kind of pancakes that are delicious to eat with caviar or various pates. To prepare, you will need to take the following products.

• vegetable oil – 2-3 tablespoons of refined oil;
• flour -200 grams;
• salt – 1 teaspoon;
• milk – 500 grams;
• granulated sugar – 1 teaspoon;
• chicken eggs - 3 pieces.

These milk pancakes are very easy to prepare, they are easy and quick to prepare. In order for you to make such pancakes, you will need to sift the flour, mix it with chicken eggs and salt, as well as granulated sugar. Stir until the mixture is smooth. And only then will you need to mix in the milk - literally a few tablespoons at a time, a little at a time. Next you will need to mix everything until pancake dough will not become completely homogeneous. After which you can add a little vegetable oil to it. This precaution is necessary so that the pancakes do not stick to the frying pan, and so that it does not need to be greased. Some housewives add a little soda to the dough to make it more fluffy, you can do this too, but you will need to extinguish the soda first lemon juice. After which you will need to heat the frying pan and pour pancakes onto it with a ladle. Once one side is browned, you can turn it over. If desired, such pancakes can be coated without big amount butter to make them more flavorful.

Pancakes with milk, the recipe for which we offer you, are very simple to prepare, but they turn out much more flavorful than regular ones, because butter is used for their preparation. Butter makes these pancakes a real delicacy. To prepare these French pancakes with milk, you will need to take the following products.

• flour – 1 glass of sifted wheat flour;
• cold milk – 2/3 cup;
• water – 2/3 cup;
• large chicken eggs - 3 pieces;
• salt – ¼ teaspoon;
• melted butter – 3 tablespoons for dough;
• butter for frying.

First, you will need to carefully mix the flour and salt and set it all aside. In a separate bowl, you will need to mix all the liquid ingredients, including the melted butter. Once the eggs, butter, water and milk are thoroughly mixed, use one tablespoon at a time. If you have a food processor or a blender or mixer, then you can mix all the ingredients together at once. After this, you just need to move the container into the refrigerator for one hour. The beech will swell well from the liquid, and the pancakes will simply melt in your mouth. After which you will need to coat with a small amount of butter and fry the pancakes as usual, first on one side until golden brown, and then on the other. Place the finished pancakes in a stack and serve. You can use both sweet and savory fillings for baking.

Recipe for thin pancakes with milk

These are very tasty pancakes, but not ordinary ones, but with cheese. They turn out very thin, delicate, and you will surely like them. These cheese pancakes are quite easy to prepare. For them you will need to take the following products.

• flour – 1 glass;
• salt – 1 teaspoon;
• chicken eggs - 3 pieces;
• cheese – 100 grams;
• milk – 250 ml;
• granulated sugar.

You can use any cheese, as long as it is hard. And in order for it to be well distributed over the dough, you will need to rub it on a fine grater. Usually the cheese is not so hard that it is easy and convenient to grate it, so we recommend that you first freeze it, and after that you can grate it without any problems. Now you will need to take milk, mix it with granulated sugar and chicken eggs, as well as salt and sugar. Then you will need to add flour and mix everything. Next you will need to add the cheese that you grated a little earlier. Be sure to add vegetable oil and mix everything. Place the dough in the refrigerator for half an hour, let it sit, and then you can cook. To do this, you will need to warm up the frying pan thoroughly, and then you will need to pour the dough onto it with a ladle, distribute it in a circular motion, and then fry first on one side, and then on the other side. Cheese pancakes are served only with savory fillings and sauces.

Pancakes with yeast and milk, recipe with photo

They turn out delicious and tender, like lace. Surely, openwork pancakes with milk will decorate your table and your family will like it. You can serve them with any fillings, both sweet and savory, as you like. Preparing such pancakes is not difficult, but you will have to wait a little, because the yeast must work in order for the pancakes to turn out very tasty.

• boiled water – 1 glass;
• vegetable oil – 2 tablespoons;
• flour – 1.5 cups wheat flour;
• yeast – 6 grams of dry instant yeast;
• milk – 250 ml;
• salt - half a teaspoon;
• chicken eggs - 1 piece.

Elegant openwork pancakes are very popular in Russian cuisine. Of course, delicious and beautiful, these pancakes cook very quickly. And, nevertheless, by changing different fillings, you can get new dishes every time. To prepare, you will need to take the milk and warm it up a little. Just don’t overheat, a temperature of 30-35 degrees is optimal, the tremors will work well. Pour some yeast in there, after which you will need to wait 15 minutes for it to become active. After which you will need to put chicken eggs there, as well as granulated sugar and salt. Stir until the dry ingredients dissolve. After which you will need to add flour there and knead the dough, it should be approximately like pancakes. Leave it in a warm place where there are no drafts and let everything rise. As soon as the dough has increased in volume, you will need to put the kettle on the fire. Brew the dough with boiling water, kneading it constantly. All that remains is to add a little vegetable oil so that you don’t have to grease the pan when you fry the lacy pancakes. Warm it up properly, then pour the dough into it with a ladle.

Thin pancakes with milk and bananas

To prepare these pancakes you will need to take the following products.

• milk – 200 ml;
• bananas – 2 small but very sweet bananas;
• vegetable oil – 2 tablespoons;
• flour – 200 grams;
• chicken egg - 1 piece.

First, you will need to peel the bananas and cut them into small pieces, after which you can grind them in a blender along with milk. The mixture should be completely homogeneous. To make everything easier to beat, you can add not all the milk, but only half, so it won’t spill out of the blender when whipping. After which you will need to add an egg, flour, and you can add a little salt. Mix everything again, adding the remaining milk. After which you will need to add oil there if you do not want to grease the pan during baking. As soon as the frying pan is thoroughly heated, you will need to pour pancake batter into it using a ladle, and then distribute everything in a circular motion. As soon as the pancake is browned, turn it over. These pancakes are served only with sweet fillings or sauces.

Recipe for delicious pancakes with milk

If you are partial to various additives, we recommend that you try delicious milk pancakes with ham. They turn out tender, you can also use smoked food for them. chicken fillet, and ham, and other tender meats. To prepare these pancakes, you will need the following ingredients.

• milk – 1 liter;
• granulated sugar – 4 tablespoons;
• chicken eggs - 2 pieces;
• flour – 4 cups;
• salt - half a tablespoon;
• vegetable oil - to your taste;
• oil for frying;
• filling – ham and boiled eggs, onions and sour cream - all to taste.

First, you will need to take a bowl, mix the flour and eggs, as well as granulated sugar and salt. Mix everything very carefully. Until smooth with soda. Then stir in the butter and milk at the same time. The dough should be quite liquid. Then you will need to leave it to stand in the refrigerator for a short time, from half an hour to an hour. If the dough sits, the pancakes will turn out much more tender and tasty. Next, you will need to take a ladle, and with its help you will need to pour the dough into the frying pan. Immediately turn it so that the dough spreads well. Fry the pancake on one side until golden brown, then turn it over and fry on the other side. Place all the pancakes in a stack. Prepare the filling - chop finely boiled eggs, ham, onions, salt and pepper everything. Fill the pancakes and serve.

Recipe for openwork pancakes with milk

Dough for thin pancakes It's quite easy to prepare. If you want it to be really delicate and elegant, then you can bake them in two ways. The first way is to add yeast, and the second way is to add baking soda. With soda, pancakes cook much faster, since the dough does not need to ferment. To prepare, you will need to take the following products.

• flour – 2.5 cups of sifted premium wheat flour;
• milk – 1 liter;
• butter – 65 grams;
• vegetable oil – 2 tablespoons;
• soda - half a teaspoon;
• salt - half a teaspoon.

First you will need to mix all the dry ingredients separately. It is recommended to sift the soda together with the flour. After which you will need to add milk there - but only half, and vegetable oil. Mix everything carefully. After which you can add the remaining milk and mix again. Next, you will need to take a frying pan, melt the butter in it, and then you will need to mix all the dough with this butter - thanks to it, the pancakes will have a very pleasant, delicate creamy taste. All that remains is to warm up the frying pan in which you melted the butter again. First fry on one side, then on the other. If everything is done correctly, the pancakes will be very tasty and delicate when you look through them into the light.

How to make pancakes

Delicious thin pancakes with milk can be prepared even without eggs. The recipe is not complicated, everything will definitely work out if you cook according to the instructions, and the pancakes will turn out very tasty.

• flour – 2.5 cups;
• butter – 70 grams;
• vegetable oil – 2 tablespoons;
• granulated sugar - 2 tablespoons;
• salt - a small pinch.

First of all, you will need to mix the salt, sugar, flour, and soda very well. Once the dry ingredients are evenly mixed, you can add the milk little by little. Next you will need to add vegetable oil. Mix everything thoroughly again. Since we are preparing these pancakes according to the recipe without chicken eggs, we will need to give the gluten time to do so. So that it brews well. That is, you will need to put everything in the refrigerator for an hour, the dough will be more tender. Before frying, coat the frying pan with oil and heat it thoroughly. Next, you can take a ladle and pour the dough into the frying pan, using gentle circular movements to distribute everything. We bake the pancakes first on one side, then on the other until done. Place in a stack and coat the pancakes with butter if desired.

Custard pancakes with milk

Pancakes that use both milk and water are usually called custard pancakes. They are brewed with boiling water, but they turn out incredibly tasty. These pancakes are very good with any filling, sweet, salty, fish, vegetable, meat. These custard pancakes are prepared with milk, but yogurt is also added. To prepare them you will need to take the following products.

• salt – ¼ spoon;
• granulated sugar – 2 tablespoons;
• boiling water – 250 ml;
• baking powder – 1 teaspoon;
• flour – 9 tablespoons;
• yogurt – 250 ml;
• milk – 250 ml;
• chicken eggs - 2 pieces;
• vegetable oil for frying;
• butter for coating.

To prepare, you will need to take chicken eggs, and then you will need to beat them with a small amount of salt and granulated sugar. You will also need to add milk there and mix everything very thoroughly. Next, you will need to add yogurt there, and also beat well. After this, you will need to add flour - literally one spoon at a time, while kneading thoroughly. After you have added the flour, you will need to add baking powder and pour boiling water over it. The boiling water will extinguish the baking powder, and after that you will need to carefully stir everything so that the dough brews. After that, you will need to warm up the frying pan, and then pour a little dough onto it with a ladle, and then fry first on one side, and then on the other side. Stack the pancakes and coat them with butter. You can serve.

How to bake pancakes with milk

You can bake wonderful yeast pancakes according to GOST. Like all recipes of this type, this one is very successful, and if you follow all the proportions, the pancakes turn out tender and tasty. To prepare, you will need to take the following products.

• flour – 330 grams;
• chicken egg - 1 piece;
• granulated sugar – 20 grams;
• butter – 25 grams;
• milk – 550 grams;
• dry yeast – 7 grams;
• salt – 7 grams.

You can also cook with fresh yeast, then you will need to take 20 grams instead of 7 grams. This is a fairly simple recipe for pancakes with milk. You will need to take the yeast and dilute it in milk, which you have warmed up a little. We don’t take all the milk; about 150 ml will be enough for the yeast to foam. After this, you will need to take and add granulated sugar and salt, mix everything, and wait until the yeast starts working. We need to sift the flour. Mix the chicken egg with warm butter and the rest of the milk, add it to the flour, and add the yeast there. Mix the dough and leave it to stand in a warm place for about an hour. And after that you will need to pour the dough into a hot frying pan with a ladle. We fry on one side first, and after that we will need to fry on the other side. The finished pancakes will need to be placed in a stack on a flat dish.

How to bake pancakes with lemon milk

How good are lemon pancakes - tender, tasty, they go great with rich fish fillings, but if you don’t want to serve pancakes with caviar, salmon or trout, then you can serve them with sweet filling and regular sour cream - it will also turn out very tasty. To prepare these lemon pancakes you will need to take the following products.

• flour – 200 grams;
• milk – 600 grams;
• granulated sugar – 3 tablespoons;
• lemons – 1 piece;
• salt – 1 pinch to your taste;
• vegetable oil – 3 tablespoons.

Such a simple dish to prepare, but the rich lemon aroma will not even suggest such thoughts. First you need to take chicken eggs and gently beat them together with granulated sugar. After which you will need to thoroughly wash the lemon with a brush, and then you will need to remove the zest, and then cut it into two halves and squeeze the juice from it into chicken eggs. There you will need to add flour and half the milk, and mix everything with a whisk into a fairly thick dough. After which you will need to add vegetable oil to the pancakes and mix - now you can fry them in a hot frying pan, which you don’t even have to grease with oil. Be sure to let the dough sit for half an hour - this way the flour will interact better with the liquids, and the pancakes will ultimately turn out tender. To prepare, you will need to heat a frying pan and fry the pancakes as usual - first on one side, and then on the other side. If you want, you can coat the pancakes with butter after frying - it goes well with both lemon dough and fish filling. The pancakes turn out tasty and tender.

How to bake pancakes with cocoa and milk

Making pancakes with cocoa is a fairly simple matter, but if you want more variety, you can add a variety of ingredients to the dough, both taste and appearance pancakes will be new. We invite you to try chocolate thin pancakes with milk, which both children and adults will surely enjoy. To prepare you will need to take the following products.

• milk – 1.5 cups;
• chicken eggs - 2 pieces;
• granulated sugar – 1 tablespoon;
• cocoa – 1 tablespoon of cocoa without any additives;
• flour – 1 glass;
• salt - a small pinch;
• vegetable oil for frying.

First, you will need to beat chicken eggs with granulated sugar and salt. After which you will need to add milk there - half of the entire norm - and mix gently, trying to avoid lumps. And after this part is kneaded, you can add the rest of the milk. Pour a third of the dough into another container. After which you will need to add cocoa to the part where there is more dough. Mix everything. And then you will need to pour a small amount of dough into the frying pan with oil. Afterwards, we draw patterns on the pancake with white dough, and you can turn it over. Pancakes according to this recipe not only look original. They also turn out very tasty.

Fluffy milk pancakes without yeast recipe

Pancakes are a simple, easy and quick to prepare homemade dish. The options and recipes for preparing them can’t be counted! For this reason, every housewife can change the recipe for baking them every time, which diversifies the menu and pleases the household.

Many people love pancakes with milk because, if cooked correctly, they always turn out very tasty, tender, and thin. These pancakes can be eaten with sour cream, jam, or wrapped with cottage cheese or meat. You can cook them with milk from any flour, but recipes made from wheat flour are more common. These are what we will mainly discuss in this publication.

From different types Flour and pancakes are different in thickness. Buckwheat and oatmeal are loose and thick; premium wheat produces elastic and thin pancakes. If the wheat flour is of the second grade or with the addition of bran, the pancakes turn out thick and loose, but fluffy. Creative housewives experiment by combining several types of flour for such pancakes with milk.

If you prefer yeast pancakes with milk, then naturally you will need yeast. For non-yeast pancakes, you should include either a ready-made baking powder or baking soda quenched with vinegar in the dough.

In any case, you need to start directly baking pancakes according to the chosen recipe, provided that the dough is properly prepared. Otherwise, as in the famous joke, you will have to bake lumps. Everyone knows that often the first pancake, as they say, is lumpy - not ideal. Although the subsequent ones bring pleasure to both the cook and the family.

There are no particular strict rules for baking pancakes with milk. Dough of a suitable consistency is poured into a hot frying pan with a ladle, rocking it at a slight angle around the circumference so that it spreads evenly, filling the entire area of ​​the frying pan. Pancakes are baked on both sides and it is recommended to turn them over using a spatula with long handle to avoid contact with the edge of the hot pan.

The finished pancakes are laid out on a flat plate, and immediately the next one is evenly coated with a piece of butter, which quickly melts on a hot surface to give them a special aroma of melted butter, softness and elasticity.

These pancakes with milk are served hot with all sorts of additives: jam, preserves, honey, sour cream, preferably diluted with condensed milk or condensed cocoa. They are excellent with various fillings wrapped inside in the form of a tube, from cottage cheese with raisins and candied fruits to meat or vegetable stewed fillings with mushrooms. You can even serve pancakes with red fish caviar - this is the limit of culinary lust!

Products and utensils for baking pancakes with milk

To speed up the already fairly quick process of making pancakes and not waste precious time in the bustle, you need to stock up everything at once, starting with the ingredients: sifted flour; heated but not hot milk; sugar, salt, yeast, baking powder or soda and vinegar (citric acid in granules), vegetable and butter, raw chicken eggs.

From the dishes you will need a cast iron frying pan, thick-walled and with a thick bottom, or with a non-stick coating, or better yet, a special one for pancakes. At hand - a culinary spatula, oven mitts. A suitable bowl for mixing pancake dough and a sieve for sifting flour are a must. You may need a mixer to completely dissolve the lumps, a fork and spoon, measuring cups, and a brush to grease the surface of the pan. On the table there is a flat, spacious plate or dish for the finished product.

A simple recipe for pancakes with milk

In all likelihood, this is the most common way to bake homemade pancakes, which are so good and healthy for breakfast for the whole family.

Ingredients:

• milk - 0.5 liters;
• chicken egg - 3 pieces;
• premium wheat flour - 1-1.5 cups;
• granulated sugar - 0.5-1.0 cups;
• vegetable oil - 15-33 milliliters;
• table salt - to taste.

According to a simple recipe, pancakes with milk are prepared as follows:

1. Break raw chicken eggs into a suitable bowl and beat them with a fork or whisk. Pour half of the required milk into the resulting mass, add sugar according to the filling: for sweets - sweeter, for meat, vegetable or fish sugar, 1 pinch is enough; and salt.
2. Sift the flour just before preparing the pancake dough and add it into the liquid part gradually, observing the consistency of the dough: add or stop.
3. Pour in the second half of the milk, mix until smooth using a mixer, which is more efficient and faster, or with a whisk if the first is not available. The dough should have the consistency of fresh liquid sour cream and not be watery. You can thicken the dough or make it more liquid by adding milk in the first case, and flour in the second.
4. Pour vegetable oil into the resulting pancake dough (adding butter will give the dough porosity, and the finished pancakes will come out crispier). Heat a dry and clean frying pan, coat it with butter or vegetable oil for the first pancake, for subsequent pancakes, do not grease the pan at all.

Pour the dough into a hot frying pan with a ladle, quickly shaking it in a circle to evenly distribute it. You can bake these pancakes over medium heat without leaving the stove - they bake very quickly - do not hesitate for long to turn them over with a spatula to fry them on both sides. If the seemingly baked dough breaks from the very first pancake, there is not enough flour. You should add and thicken the dough a little

Place the finished pancakes on a dish, brushing with a piece of butter for tenderness and softness, not to mention its appetizing aroma.

It will also be easier to reheat the remaining and cooled pancakes.

2. Recipe for openwork pancakes with milk

Pancakes made using this recipe are light, tender and almost transparent. For the dough, use a small amount of baking soda, which will ensure the promised lightness and delicacy.

Ingredients:

• premium wheat flour - 1.5 cups;
• fresh milk - 1 glass;
• kefir - 0.5 liters;
• granulated sugar - 1 tablespoon;
• table salt - 0.5 teaspoon.

The recipe for “Lacy Pancakes with Milk” should be prepared as follows:

1. Lightly heat kefir in a saucepan, break chicken eggs into it, adding salt and granulated sugar, and whisk the whole mass thoroughly, then add baking soda and stir.
2. Before doing this, sift the flour and gradually pour it into the dough in small portions, stirring constantly with a spoon to eliminate lumps. They will turn out anyway - let the dough stand for a while - and using a mixer, turn it into a smooth mass, the consistency of thick sour cream.
3. Gradually pour the milk boiled over the fire into the thick dough in a thin stream while continuously stirring with a spoon. If it turns out too liquid, add a little flour and stir again until smooth. Pour in 15-30 milliliters of vegetable oil while stirring.
4. Next, bake openwork pancakes in milk in the usual manner: heat a clean, dry frying pan, grease it for the first pancake, and then there is no such need.

Grease the finished pancakes one at a time with a piece of butter and stack either one on top of the other in a stack, or in four-fold envelopes. It depends on how you serve them: wrapped with filling or dipped in sweet toppings.

3. Homemade recipe for pancakes with milk, starch and vanillin

An important feature is not to deviate from the recipe, not to change its proven proportions, in which the pancakes turn out to be impeccable in taste, and are baked so quickly that 1 minute is enough for each side.

Ingredients:

• premium wheat flour - 4 heaped tablespoons;
• potato starch - 4 level tablespoons;
• fresh milk - 0.5 liters;
• fresh chicken egg - 4 pieces;
• vegetable oil - 3-45 milliliters;
• granulated sugar and table salt - to taste;
• vanillin - by preference.

By homemade recipe“Milk pancakes with starch and vanilla” are baked like this:

1. First sift the flour through a sieve and mix in all the bulk dry ingredients: salt, sugar, vanillin and potato starch.
2. Pour heated milk into lightly beaten chicken eggs with constant stirring and gradually add the prescribed amount of wheat flour mixed with other bulk products. Mix the whole mass thoroughly without lumps. Pour vegetable oil into the prepared pancake dough and let stand for 20 minutes.
3. During this time, heat a clean and dry frying pan over a fire, grease it with butter for the first pancake, thoroughly stir the settled dough with a ladle and pour the required volume into the frying pan so that the dough spreads evenly.
4. Pancake dough with starch needs constant stirring due to its ability to quickly settle to the bottom. In addition, starch makes the dough seem too liquid, but water should not be added so as not to deprive the pancakes of their thinness and delicacy.

Place the finished pancakes in milk with starch and vanilla, like all similar ones, in a stack on a suitable dish, brushing them alternately with melted butter. They are good with sweet fillings, but are especially delicious with smoked chicken, red fish or grated cheese seasoned with crushed garlic.

4. Original recipe for “Custard” milk pancakes with yogurt

The dough for such pancakes differs in the composition of its liquid part: milk, yogurt and hot boiling water, with which it is literally brewed, which is what makes the original taste of the pancakes obtained from it. It is very important that, thanks to the impeccability of their original taste, almost everyone likes them.

Ingredients:

• premium wheat flour - 8-9 tablespoons;
• fresh milk - 250 milligrams;
• yogurt - 250 milliliters;
• hot boiling water - 250 mi
• fresh chicken egg - 2 pieces;
• butter;
• vegetable oil;
• ripper - 1 teaspoon;
• granulated sugar - 3-4 tablespoons;
• table salt - 0.25 teaspoon.

“Custard” pancakes with yoghurt and milk are prepared as follows:

1. Before cooking these pancakes, be sure to sift the flour. Beat chicken eggs with salt and sugar, mix further with warm milk and yogurt, then add flour in portions and achieve the consistency of regular sour cream. Then add a portion of the ripper and immediately after this, while stirring, add boiling water.
2. In a heated and greased frying pan, frying on both sides, bake custard pancakes in milk. Pour the batter into a very hot frying pan with a ladle in a volume sufficient for thin pancakes, which, when ready, are stacked on a platter, brushing each of them with melted butter.

It is better to serve such thin pancakes hot, traditionally with sweet additives; it is also possible to wrap various fillings in them, according to the taste and desire of the family, with which the taste of such pancakes will not be lost.

5. An ancient recipe: “Pancakes with milk and yeast”

Pancakes made with milk and yeast are a classic of the genre, this is Maslenitsa a traditional dish- Russian pancakes, the taste of which is uniquely cozy. Lush, spongy and goes well with any preferred fillings.

Ingredients:

• premium wheat flour - 330 grams;
• fresh milk - 550 milliliters;
• chicken egg - 1-2 pieces;
• butter - - 25 grams;
• granulated sugar - 20 grams;
• baker's yeast - 7 grams;
• salt - to taste.

According to the old recipe, “Pancakes with milk and yeast” are prepared as follows:

1. Prepare premium wheat flour: sift through a fine sieve and place in a deep bowl.
2. Heat the milk without boiling and pour a small amount of it to dilute the yeast, add dry yeast to it and let it sit for about 10 minutes. Place the raw yeast in warm milk, crumbled - it will take up to 20 minutes to dilute.
3. In the remaining milk in a deep bowl, dilute sugar, salt and pour in the already prepared milk with yeast while stirring. Next, beat in the raw chicken egg and gradually, continuing to stir, add flour, add melted butter and it is better to beat the whole mass with a mixer until it becomes liquid sour cream.
4. Leave the container with the dough prepared in this way in a warm place for 3-4 hours, stirring it occasionally.
5. Like everything else, pancakes with milk should be baked in a hot frying pan, previously greased with oil, pouring the dough with a ladle while shaking it so that the finished pancakes are up to 3 millimeters thick.

Pancakes made with milk and yeast are so tasty that they can be eaten without any additives, sweet or spicy, the participation of which is not excluded and will be your personal choice to taste.

6. Homemade recipe for milk pancakes with yogurt

There are never too many recipes for delicious pancakes, so this is the next one. Adding yogurt to milk makes the pancakes especially soft and fluffy.

Ingredients:

• premium wheat flour - 2 cups;
• natural milk - 0.5 cups;
• curdled milk - 1.5 cups;
• vegetable oil - 45 milliliters;
• chicken egg - 2 pieces;
• granulated sugar - 0.5 cups;
• baking soda - 1 teaspoon;
• table salt - 1/4 teaspoon.

We prepare milk pancakes with yogurt according to a homemade recipe as follows:

1. Start by sifting the flour. Beat raw chicken eggs in a sufficiently capacious bowl with salt and sugar, add yogurt while stirring.
2. Gradually add sifted flour and soda to the resulting mixture, stirring. You can also use a whisk to bring the dough to a smooth liquid mass without lumps, but it is better to use a mixer, which will definitely eliminate all the lumps from best result in every way.
3. Let the finished dough, covered with a napkin, stand for half an hour to thicken, then dilute it with a small volume of boiled water to bring it to the state of liquid sour cream and pour in vegetable oil.
4. The process of baking such pancakes with milk and yogurt is no different from all other recipes. A hot cast-iron or thick-bottomed stainless steel frying pan, greased with oil for the first pancake, into which the next portion of dough is poured with a ladle, which should spread in an even layer over the frying pan and fry on both sides until cooked.

Serve, as usual, all pancakes, with all kinds of additives, hot as a sweet dessert or meat dish, if you wrap fried in them chopped meat, - everything should be incredibly appetizing.

• The cause of tearing pancakes is most often a lack of flour in the dough. You should add it in small portions so as not to go to the other extreme - to its excess, when the pancakes come out too dense and thick. If such a problem occurs, adding a small amount of warm milk will help.
• Pancakes for wrapping the filling can be baked only on one side, on which you can place it. The second side will be baked in the oven or in a frying pan along with the filling.
• To prevent the pancakes from turning out “rubbery,” you don’t need to beat the dough for too long.
• When adding soda to the dough, make sure that there are no lumps left. Otherwise, bitterness from the taste of excess soda may remain in the finished pancakes.
• When added to dough raw eggs you need to maintain an optimal balance: an excess of eggs turns pancakes into an omelet, and a deficiency leads to the fact that the pancake breaks when turned over.
• Excess sugar in pancake batter leads to pancakes burning and even sticking to the pan, especially from the edges.
• You can't spoil porridge with oil, but pancakes with too much oil in the dough turn out to be too cloyingly fatty.

Pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than those made with kefir, and in addition, they are incredibly tasty!

It’s not at all difficult to bake pancakes with milk; there shouldn’t be any difficulties. There are quite a few test options, in this article I will offer you the best of them.

To prepare dough for pancakes with milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the frying pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If the pancakes are planned with or without a sweet filling, you can optionally add it to the dough vanillin on the tip of a knife.

There should not be too much sugar in the dough, otherwise the pancakes will simply burn in the pan!

Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a frying pan; this requires some experience and skill.

We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need good frying pan, because this is 50% success!

And it doesn’t have to be cast iron the old fashioned way. Modern options pancake pans with non-stick coating no worse. The main thing is that the frying pan has a flat, thick bottom and heats up evenly over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the batter for baking pancakes with milk into the center of the frying pan, allowing it to spread evenly over the entire plane of its surface.

The process of baking pancakes is not a quick process, so be patient. There are housewives who bake in two pans at the same time, but in this case things will go faster. But here you need experience, you absolutely cannot be distracted and move away from the stove.

In order for the dough to turn out without lumps, the flour must be sifted when adding it to the dough. When mixing pancake dough with milk, feel free to use a mixer to thoroughly combine the dough ingredients.

The pancake dough should sit in a warm place for 30-40 minutes before baking; this is a necessary condition for the success of the pancake event. Only choux pastry does not require any proofing time.

Classic recipe for pancakes with milk

As a rule, with the classic execution, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is heated a little, and cold eggs are beaten with salt until foamy.

There are several ways to knead dough with the same set of ingredients. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.

In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are beaten together with milk, sugar, butter, salt and flour. Each option is possible as a method, the main thing is the absence of lumps in the dough.

And in each version, the pancakes have a slightly different appearance, but they always turn out delicious.

You will need:

• 500 ml milk
• 3 pcs. selected egg
• 250 g flour
• 1 tbsp. l. vegetable oil
• 1 tbsp. l. granulated sugar
• 1 pc. salt
• mixer

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and mix

With the mixer running, add flour and mix until smooth.

Add vegetable oil so that the pancakes do not burn while baking.

Apply a thin layer of oil to the frying pan with a brush and heat it well over the fire.

Using a ladle, pour the dough into the middle of the pan, stretching the dough in a circular motion over the entire surface, bake over medium heat

After the pancake is browned on one side, flip it over with a spatula

We stack pancakes and treat our friends and family!

Bon appetit!

Thin pancakes recipe with holes

Sometimes you really want thin pancakes with milk with lots of holes, like woven lace! Nothing could be simpler.

This recipe contains sour cream and kefir along with milk. The latter add softness and tenderness to the pancakes.

And baking powder is responsible for the many holes. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!

You will need:

• 400 ml milk
• 3 pcs. selected egg
• 2 tbsp. flour
• 100 ml kefir
• 1 tbsp. l. sour cream
• 2 tbsp. l. granulated sugar
• 1 tsp. baking powder for the dough
• 3 tbsp. l. vegetable oil for dough
• vanillin on the tip of a knife
• salt to taste

Cooking method:

1. Beat eggs with sugar and salt using a whisk (or mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
2. Sift flour and baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough sit for a while, then stir vigorously, repeat if necessary.
3. Pour in vegetable oil and a little vanillin for taste and aroma.
4. Let the dough sit for 30 minutes, it's ready - it's time to bake pancakes. The dough should have the consistency of very liquid sour cream, and it should “stretch” from the ladle.
5. Grease the frying pan with vegetable oil with a brush and heat it well. Pour the dough into a ladle and spread it evenly over the surface to the edges. Bring on fire to Pink colour on one side, turn it over to the other.
6. You will get thin pancakes with a hole, lay them out in a stack while baking, cover with a towel and let sit.

Bon appetit!

Lacy pancakes with milk and boiling water

What lacy and unusual milk pancakes can you bake using this recipe! Tender and incredibly tasty, they just melt in your mouth! The recipe is simple and it’s up to you to bring it to life!

The pan for pancakes should be well heated and during the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.

The frying pan must be thinly greased before each pancake without removing it from the heat. This can be done using a foam sponge or silicone brush. Some housewives grease the frying pan with a piece of lard and vegetable oil. If the pan is not greased at all, then the pancakes may stick, will have a different appearance, and the taste will also change.

You will need:

• 500 ml milk 2.5-3% fat
• 3 pcs. selected chicken egg
• 280 g wheat flour
• 2 tbsp. l. granulated sugar
• 1 tsp. salt
• 150-200 ml boiling water
• 3 tbsp. l. vegetable oil

Cooking method:

Beat eggs with salt and sugar

Add 250 g milk

Sift the flour, adding the entire amount gradually in parts

We get a dough thicker than pancakes

This is done to prevent lumps from forming.

Now add the remaining milk and knead the dough.

Add vegetable oil, mix

Add boiling water to the dough, while stirring the mixture vigorously

The dough will become liquid, more elastic, and the pancakes will be lacy

Heat the frying pan well and grease it with a thin layer of vegetable oil.

We take a small amount of dough into a ladle, begin to pour it into the frying pan approximately in the middle, holding the frying pan by the handle, while at the same time making a smooth circular movement with our hand, distributing the dough over the entire surface

Carefully turn the pancake over in the pan, lifting it with a wooden spatula

We spread each pancake on one side with butter as soon as we remove it from the pan

Whether or not to grease the pancakes with butter at the end is, of course, your choice. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the frying pan before each pancake, and the third time we apply the oil while the pancake is warm. Counting calories!

Bon appetit!

Recipe for traditional custard pancakes

Custard pancakes made with milk are very tender, surprisingly soft and have an even texture. Excellent for a variety of fillings, they have a neutral taste in terms of salt and sugar.

You will need:

• 600 ml milk
• 2 pcs. egg
• 300 g flour
• 100 g boiling water
• 30 g butter
• 4 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 2 tbsp. l. granulated sugar

Cooking method:

Whisk eggs, sugar and salt

Sift all the flour into the egg mixture

Mix until we get a lumpy and very thick dough.

Add a glass of milk and whisk to form a creamy dough.

This method eliminates the presence of lumps in the dough.

Place the frying pan over medium heat to warm up thoroughly.

Meanwhile, add boiling water to the mixture and quickly mix the dough with a whisk, brewing it

Add vegetable oil, mix

The dough has a liquid consistency

Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom

Turn the pancake over to the other side from one edge with your hands or a spatula

We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture

Grease each pancake with butter

Stack the pancakes! Let's help ourselves!

Bon appetit!

Thin milk pancakes recipe with holes with boiling water

The recipe for custard pancakes is an excellent option for beautiful pancakes on weekdays and on holidays. And the secret of many holes is adding soda or baking powder.

They turn out thin, tender and very tasty! It’s not difficult to prepare them; any housewife can do it. If you like such wonderful pancakes, then this recipe is for you!

You will need:

• 250 g flour
• 200 g milk
• 2 pcs. egg
• 1 tsp. baking soda
• 100 ml boiling water
• 1 tbsp. l. sugar
• 3 tbsp. l. olive oil
• 1 pc. salt

Cooking method:

1. Mix eggs, salt and sugar with a mixer until light foam
2. Add a glass of milk to the resulting mixture and soda, slaked with boiling water in a spoon, mix
3. Next, pour flour into the mixture through a sieve, mix
4. Pour in boiling water and beat the dough intensively until all the lumps dissolve.
5. Add olive oil and let the dough rest for 10 minutes
6. In the meantime, put the frying pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
7. Distribute the batter evenly over the pan in a circular motion, fry the pancake on both sides until golden brown.

The results are very beautiful and delicious pancakes! Bon appetit!

Video recipe. Lacy pancakes with milk

You will need:

• 300 g milk
• 6 tbsp. l. wheat flour
• 3 pcs. egg CO
• 0.5 tsp. table salt
• 2 tbsp. granulated sugar

Fluffy yeast pancakes with milk

Delight your loved ones with fluffy and light yeast pancakes! Such a delicious miracle in holes is made with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. These pancakes require a little patience, yeast dough must stand and show itself in all its glory. Good luck!

You will need:

• 350 g flour
• 450 g warm milk
• 2 pcs. egg
• 1.5 tbsp. l. granulated sugar
• 1.5 tsp. dry yeast
• 1.5 tsp. baking powder
• 60 ml vegetable oil
• 1/2 tsp. salt

Cooking method:

Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves

In a deep bowl with plenty of reserve, beat the remaining sugar, eggs and salt with a mixer.

Add yeast to the egg mixture and mix with a mixer

Pour in some of the pre-sifted flour and add baking powder, mix

When the dough already contains more than half of the flour, pour in vegetable oil.

The dough turns out to be quite thick, cover the bowl with a towel and put it in a warm place for 30 minutes

After a while, the dough will double in size in the bowl and it will bubble well, the yeast is doing its job

If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously

Heat a pancake pan over medium heat and apply vegetable oil to its surface with a brush.

We will bake small pancakes, pour out a small amount of dough and give it a round shape using a ladle

We wait for the pancake to brown, turn the pancake over to the other side using a spatula

The pancake turns out fluffy and lacy, bake it on the other side, remove it from the pan with a spatula

Continue baking the rest of the pancakes

Place all the pancakes in a stack and let them stand under a towel.

Bon appetit!

Recipe for delicious pancakes with sour milk

Pancakes with sour milk are an option for those who don’t particularly like sweets. Such pancakes turn out to be very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!

The structure of the pancakes itself is plastic and at the same time soft. Pancakes made with sour milk go perfectly with a variety of fillings. They are easy to work with, stuffing them and giving them the desired shape, they do not tear or break.

How to do it yourself spoiled milk? Nothing could be easier! Pour natural milk into glass containers, throw in a piece of bread and put it in a warm place, even in the sun. In a day (or faster) you will see for yourself how the transparent whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and refrigerate it. Sour milk is ready!

You will need:

• 300 ml sour milk
• 1-2 tbsp. l. granulated sugar (or powdered sugar)
• 1/2 tsp. table salt
• 250 g premium wheat flour
• 4 tbsp. l. vegetable oil
• 300 ml boiling water steep
• 2 pcs. selected egg
• 40-50 g butter
• 1 tsp. baking powder
• Vanillin on the tip of a knife (optional)

Cooking method:

Using a mixer or whisk, combine eggs with sugar, salt and vanilla to flavor. For a neutral taste of pancakes, 1 spoon of sugar is enough, if you like it a little sweeter, throw in all the sugar. Instead of sugar, it is better to use powdered sugar. Beat until the sugar grains dissolve.

Shake the sour milk until smooth, heat until warm, and pour into the egg mixture.

Combine the sifted flour with baking powder and add it to the mixture in parts, stirring with a mixer at low speed to break up the lumps.

Pour boiling water into the dough in a thin stream, while vigorously stirring the mixture, then pour in vegetable oil.

Pancakes can be baked immediately; the choux pastry does not require additional time; the pancake batter should be homogeneous, viscous and flow from the pan in a thin stream.

Heat the pan well, apply vegetable oil with a brush (or a piece of lard, half a potato), which must be periodically renewed in the pan.

We bake pancakes over medium heat; the hotter the pan, the more holes there will be.

After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it briefly on the other side.

Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. Let the stack of pancakes rest under a towel until warm.

Bon appetit!

Video recipe for thin and tender pancakes

Well, who among us doesn’t love to eat delicious thin lacy pancakes? I've never met anyone like that! Because everyone loves them, young and old. Hot, fresh from the frying pan; greased with butter; flavored with honey, thick sour cream or jam; or th; with sweet or unsweetened topping; or even folded into tall pies!

They are prepared everywhere, in every national cuisine The peoples of the world have their own recipes and their own characteristics of their preparation. Russian cuisine is also rich in recipes, of all kinds. There are many varieties, and they are all delicious and appetizing!

They are baked both on weekdays and on holidays. Take, for example, farewell to the Russian winter; for a whole week we delight our loved ones with these delicious flour products that look like a little sun. It’s not for nothing that they say: “Without a pancake, it’s not Maslena, without a pie, it’s not a birthday boy!”

However, not everyone is able to bake them thin, with holes. To achieve this, you must have certain skills and abilities, as well as follow certain rules. Otherwise, not only the first one, but all the others may turn out to be lumpy! I know many people who know how to perfectly cook various delicacies, but they just can’t make friends with these wonderful “suns”, they don’t succeed, and that’s all!

Therefore, today I propose to consider such an important topic as their preparation. Let's look at how this was done and is being done, in the most Russian traditions. And there will be a lot of recipes and different options.

Thin flour products You can bake it from simple unleavened dough, or from choux pastry, or as it often sounds in recipes, “in boiling water,” which is essentially the same thing.

Unleavened baking dough is the simplest. You don’t need to let it sit for a long time, start it with milk or water (or mix one and the other), wait 20-30 minutes for it to disperse, and you can fry it. Or you can simply dilute condensed milk in warm water and cook with it.

Today we will look at different variants, and the first of them will be with the addition of butter.

We will need:

• flour – 2 cups
• milk – 3 cups
• eggs – 5 pcs
• butter – 50 g
• sugar – 1 tbsp. spoon
• salt – 1 teaspoon (without top)

Preparation:

1. Separate the yolks from the whites. Beat the yolks with a fork, add salt, milk, sugar and melted butter.

2. Sift the flour and gradually pour part of the resulting egg mixture into it in a thin stream, constantly stirring first with a spoon and then with a whisk until the lumps disappear.

3. Then pour out the remaining liquid component and stir thoroughly with a whisk.

4. Add lightly beaten egg whites in a separate bowl and mix again. Let stand for 20-30 minutes until the flour disperses and the mixture becomes homogeneous.

5. Then bake in a frying pan greased with vegetable oil and well heated on both sides. You can use a silicone brush for lubrication.

6. Fold in a stack, greasing with oil if desired.

What to do if for some reason the dough turns out thick or too liquid.

If the dough turns out to be very thick, then add a little milk or boiled water to it. If, on the contrary, it turns out watery, then pour 1/3 of the dough into another bowl and add a little flour. Mix thoroughly until lumps disappear and then combine with the remaining dough.

Do not pour flour into the already prepared dough; when mixing, lumps will form, which will be difficult to get rid of!

Thin openwork pancakes made from dough with milk and eggs - a simple and tasty recipe

Small openwork “suns” made with ghee or butter are of course more tasty, but their nutritional value is also higher. Therefore, housewives often prepare dough for vegetable oil.

And here is one of such simple, but no less tasty recipes.

We will need:

• flour – 1.5 cups
• milk – 500 ml
• eggs – 3 pcs.
• sugar – 0.5 tbsp. spoons
• vegetable oil – 2-3 tbsp. spoons
• salt – 0.5 teaspoon

Preparation:

1. Eggs can be divided into yolks and whites, as in the first recipe. But you can beat them right away. That's what we'll do. It's better to take them out of the refrigerator in advance. Break them into a bowl and shake lightly with a fork or whisk. Then add salt and sugar, and continue to work cheerfully.

It is advisable to beat the mixture until the sugar grains are completely dissolved. This forms a small layer of foam on the surface. These are future “holes”.

To make the products “holey,” add soda to the dough, or beat the eggs well until foamy.

2. Then pour in half the milk and continue whisking until smooth. It is desirable that it is also slightly warm, or in extreme cases it should be room temperature. To do this, you can take it out of the refrigerator in advance, or warm it slightly in the microwave.

3. Sift the flour into a separate bowl and gradually pour the liquid mixture into it. At the same time, immediately stir the mixture until the lumps disappear.

To make this easier, do not pour in all the liquid at once, do it gradually.

4. Add the remaining milk and mix thoroughly. After the dough becomes homogeneous, pour in the oil and stir again until it is completely dispersed and there are no oil circles left on the surface.

5. Let the dough sit for a while and bake beautiful golden brown pancakes.

To keep them thin, grease a hot frying pan with oil every time. It is best to use a silicone brush for this, or, in the old fashioned way, half a peeled potato. And don't forget that the fire needs to be big enough. In this case, they will definitely end up with holes.

If the products tear when turning over, then you need to add a little flour. This can be done in the same way as described in the first recipe.

If the products turn out to be thick, then add a little liquid to the dough and quickly turn the pan while pouring the dough into it. Since the pan is very hot, the dough sets quite quickly, and if you hesitate, they will not turn out very thin.

How to make delicious pancakes from dough with milk and water (or condensed milk)

We prepared the previous two recipes by adding butter to the dough. However, you don’t have to add it. And limit yourself only to greasing the frying pan. Such products are called “precocious” or “quick-witted”.

This recipe also differs in that we will also use water in the dough. And if you don’t have regular milk, you can simply dilute condensed milk to your taste in warm water and use this mixture. In this case, you do not need to add sugar.

We will need:

• flour – 500 gr
• milk – 2 cups
• water – 1 glass
• egg – 3 pcs
• sugar – 1 tbsp. spoon
• salt – 0.5 teaspoon
• soda – 0.5 teaspoon
• citric acid - a pinch

Preparation:

Pancakes according to this recipe can be prepared either with milk alone or with water only. Or maybe that’s it. and on the other. When I cook them this way, I usually add 2 cups of milk and 1 cup of water.

1. Break the eggs into a bowl and beat them with a fork or whisk, then mix with lukewarm milk and water. Add sugar, salt and soda. Shake the mixture thoroughly and let it sit for 2-3 minutes so that the soda reacts with the components.

2. Sift the flour, be sure to do this to saturate it with oxygen. Pour in enough liquid to make it easy to knead the dough without lumps. When this is done, pour in the remaining liquid mixture.

3. Dilute in one or two tablespoons of warm water citric acid, pour into the mixture and stir. The finished dough should look like liquid sour cream.

4. Now you need to leave it for 20 minutes kitchen table. During this time, all the small flour lumps will finally disperse, the mixture will become more elastic and smooth. Also, acid and soda will react with all components and many bubbles will appear on the surface.

5. Pour the mixture into a well-heated frying pan, greasing it with vegetable oil before each new batch. Bake on both sides until golden brown.

This recipe is good to prepare when you want to make products with meat, fish or fish, which are first fried in a frying pan in oil.

Although, of course, they will be delicious with sour cream, honey, and any jam!

Video on how to cook thin custard pancakes with milk and boiling water

When you brew flour in boiling water, the finished products always turn out quite thin and always have holes. What our housewives love so much.

To make it clearer how to do this, and so that you don’t get bored reading, I suggest watching the video. It was filmed specifically for our website.

Ready-made ruddy delicacies can be served with sour cream, butter and honey. Or you can wrap them in them various fillings. In all cases, they will be tasty and appetizing.

Openwork pancakes made from batter with sour milk

If you don’t want to spend a long time fiddling with the dough, breaking up lumps, you can cook it in plastic bottle. And if you have imagination, you can bake such beautiful and delicate lace.

The form can be exactly what you want, or whatever it turns out to be.

We will need:

• flour – 10 tbsp. spoons
• sour milk – 600 ml
• egg – 2 pcs
• sugar - 1 - 2 tbsp. spoons
• vegetable oil – 3 tbsp. spoons
• salt – 0.5 teaspoon

Sour milk is a product that has been left in the refrigerator longer than expected and has turned sour. You can also use fresh for this recipe.

Preparation:

1. In a clean bottle mineral water 1.5 liter capacity, insert a funnel and add pre-sifted flour. It is necessary to sift it to saturate it with oxygen.

2. Add salt and sugar, close the lid and shake the bottle thoroughly to mix the dry ingredients. We will get something resembling a hand shaker.

3. In a bowl, beat the eggs with a fork and also pour them into the bottle through a funnel.

4. Also pour in the butter and sour milk, and close the bottle with the lid again. Shake until the dough is smooth and without lumps. It should be quite liquid. But don’t let this bother you, everything will work out.

5. Heat the frying pan thoroughly and grease it with oil.

6. Pour the dough into the frying pan in the required portions, while rotating it from side to side or in a circle so that it spreads in a thin, even layer, and the finished products turn out thin and tasty.

Or you can use this technique - by pouring dough from a bottle, you can create various shapes. This is how beautiful openwork “lace” is obtained. The next recipe will have a video on this topic, and you can see everything for yourself.

7. After frying, turn the product over and fry on the other side.

Serve with butter, sour cream and honey.

Video on how to cook lace pancakes with milk and water

Openwork or lace pancakes, as they are also called, can be prepared by kneading the dough in the usual way. And then, pouring small portions into a small bottle with a dispenser, pour the dough into the frying pan in the form of various patterns.

By the way, the dough can be kneaded using any of the options presented today. The only thing you need to do is dilute it a little thinner than usual.

You can come up with your own shapes and designs, or you can borrow them from the video. You can entrust such preparation to children; as a rule, they are delighted with both the process of baking them and eating them.

And if you want to surprise your loved ones, then prepare such a miracle for breakfast. Everyone will be delighted with the performance and presentation.

Pancakes made with milk and starch without flour - a simple step-by-step recipe

If you count calories when preparing food, then most likely you will like this recipe. After all, cook according to it favorite dish You can do it without flour at all.

And starch can be used as a replacement.

We will need:

• starch – 1 cup
• milk – 1 glass
• egg – 4 pcs
• vegetable oil – 2 tbsp. spoons
• salt - a pinch

To serve, you can use traditional sour cream. And it would be very tasty to add any fresh berries to this tandem.

Preparation:

1. Mix starch, salt, milk, eggs and vegetable oil thoroughly until smooth and without lumps. For better mixing, you can use either a whisk or a mixer.

Let the dough sit for 15 minutes so that the products “make friends” with each other.

2. Bake the products in a hot frying pan, which no longer needs to be lubricated with oil. Unless you lubricate the surface for the very first one so that it does not stick.

3. Place any berries or other dessert filling into the finished products and roll them up. Or serve it just like that and eat it with whatever you like.

Heat in the oven or microwave and serve hot, drizzled with honey or melted butter.

Fluffy perfect pancakes with holes made from yeast dough

Some people think that everything related to yeast takes a long time to prepare, and the process itself is very difficult. In fact, kneading yeast dough can be very quick and easy. It just sits for a long time. But you don’t need time for this, you set the dough to rise, and you go about your business.

But the products made from it are more airy, fluffy and tasty. And I know many housewives who cook them only with yeast.

When reviewing recipes, pay attention to what yeast is used. Almost all of my recipes are old, passed down from my grandmothers and my mother, and they use fresh, live yeast. There weren’t even any dry ones then.

However, dry yeast can also be used in all recipes. To do this, read on the packaging with them how much flour they are designed for. And then watch how much flour you use. So if you need 11 grams of dry yeast (packet) per kilogram of flour, and you use only 500 grams, then add half a packet. And nothing bad will happen if you make a mistake by 0.5 - 1 gram.

According to this recipe, we will prepare dough on sponge. We will use not only milk, but also water.

We will need:

• flour – 0.5 kg
• milk – 2.5 cups
• water – 1 glass
• fresh yeast – 20 g
• egg – 1 pc.
• butter – 2 tbsp. spoons
• sugar – 0.5 – 1 tbsp. spoon
• salt - half a teaspoon

Preparation:

1. Dissolve yeast in warm water, add half of the sifted flour. Stir until smooth and place in a warm place for 1 hour to allow the dough to rise.

2. Grind the egg yolk with salt and sugar. After the allotted time, add the mixture to the dough. Also add melted butter or ghee, or you can replace it with vegetable oil. To stir thoroughly.

3. Gradually add the remaining flour, stirring constantly. During this, no lumps should form. If they appear, stir them thoroughly until smooth.

4. Dilute the resulting dough with slightly warm milk until the consistency of sour cream and mix again. Cover with a napkin and place in a warm place.

5. When it comes up, stir to settle. Then put it in a warm place again. Repeat the procedure 2-3 times.

6. Add the protein and mix. Wait for now the dough will work again, after which, without stirring, bake the products in a hot, oiled frying pan. To make the pancakes beautiful and with holes, you need to grease the frying pan with a small amount of vegetable oil each time.

To do this, you can use a brush or grease it the old fashioned way with half a peeled potato.

Eat hot with sour cream, honey or butter.

Thick pancakes with dry yeast and a liter of milk

In this recipe, you do not need to prepare the dough in advance. We will infuse the dough immediately after kneading all the components. If you want it to be more fluffy and rich, use ghee or butter.

Although you can cook with vegetable oil. It will also turn out delicious.

We will need:

• flour – 500 gr
• milk – 1 liter
• egg – 2 pcs
• dry yeast – 10 – 11 g
• ghee – 2 tbsp. spoons (either creamy or vegetable)
• sugar – 1 tbsp. spoon
• salt – 1 teaspoon

Preparation:

1. Dissolve yeast in a small amount of warm milk, add salt and sugar. When you mix yeast, read on the bag how much flour it is designed for. Different varieties go for different amounts.

Then pour in the remaining warm milk and mix thoroughly.

2. Gradually add the sifted flour, while also gradually kneading the mass until smooth. Add eggs and mix again.

3. Add melted butter, knead the dough.

4. Cover the dough with a napkin and place in a warm place for 1 - 1.5 hours. As it rises, stir it several times (up to about 3 times) to allow it to settle. If the yeast is fresh, the dough can rise very quickly and run away. Therefore, it is necessary to keep an eye on him more often.

5. When the dough has risen for the last time, without lowering it, bake the pancakes, frying them on both sides until golden brown.

Stack them side by side to keep them warm. Serve with butter or honey.

You can decorate with fresh or frozen berries.

Grandma's homemade recipe for dough with milk and water for fluffy pancakes

My grandmother baked amazingly delicious pancakes. She made them incredibly tasty from any dough. Basically, of course, she cooked them for a quick fix according to the most simple recipes. But for the holiday, sometimes I could bake these wonderful little “suns” on millet porridge.

I saved the recipe and am sharing it with you.

We will need:

• millet cereal – 1 cup
• wheat flour – 5 cups
• milk – 2 cups
• water – 2 and another 2/3 cup
• eggs – 6 pcs.
• sugar – 6 tbsp. spoons
• salt – 2 teaspoons
• fresh yeast – 60 g
• honey, sour cream or butter - when served according to desire and taste

Preparation:

From given quantity delicious ingredients can be baked for the arrival of guests, for example for a celebration. If you are preparing them only for your family, you can proportionally halve the amount of ingredients.

1. Rinse the millet first in cold, then in hot water. Then cook crumbly viscous porridge.

2. Dilute the yeast with a glass of warm milk and add a little flour and sugar. Let it sit for a while until the dough becomes “alive”. We use fresh yeast.

If you use dry yeast, then read on the package how much flour it is designed for, and calculate how much you will need for your quantity.

3. Cool the finished porridge a little, pour in the remaining milk with salt and sugar, eggs and dough. Knead the dough, thoroughly mixing all the contents.

4. Place in a warm place for 3-4 hours.

When it is ready, bake the products in a greased frying pan. There is no need to stir the dough anymore.

5. Serve the way you like best - with honey, sour cream or butter.

In the old days they were baked not only with millet porridge, but also with oatmeal, millet and buckwheat flour.

Openwork thin pancakes with hot milk without adding eggs (buckwheat flour)

I have already said that our flour products can be baked not only with wheat flour. So in the old days, buckwheat was very common. Even the store sold special flour.

Nowadays, you most likely won’t be able to buy one, but by grinding buckwheat in a coffee grinder, you can easily get the desired grind.

We will need:

• buckwheat flour – 4 cups
• milk – 4.5 cups
• fresh yeast – 40 g
• salt – 0.5 teaspoon

Preparation:

1. Pour buckwheat flour with 2.5 glasses of warm milk, add yeast diluted in a small amount of warm water. Stir and place in a warm place for 5 - 7 hours.

2. After 3 - 4 hours, pour hot milk into this dough, add salt. Stir and place in a warm place to rise.

3. After the allotted time, bake the products in a greased frying pan on both sides.

Such pancakes can also be baked by adding half buckwheat flour and half wheat flour. But in this case, you will need to add eggs to the dough.

They are also delicious served with sour cream and honey. And they acquire a special taste if washed down with cream or any other dairy product.

Delicious apple pancakes with milk and yeast

This recipe is interesting because the dough contains applesauce. Due to its presence, products receive a new taste. Also, for fluffiness, instead of butter, we will add a little cream. If you want to get more unleavened dough, then add water, not cream.

It should be slightly warm.

We will need:

• flour – 500 gr
• egg – 3 pcs
• yeast – 35-40 g
• milk – 1 glass
• cream as needed
• apples – 3 pcs (sweet and sour)

Preparation:

1. Prepare the dough. To do this, dilute the yeast in a small amount of warm milk. Add half the flour, stir and place in a warm place until the dough rises.

2. Bake apples in the oven.

Then remove the skin and rub the pulp through a sieve into a puree. Or you can punch it with a blender.

3. When the dough is ready, add applesauce, remaining flour and eggs. Mix thoroughly until the dough is homogeneous.

4. Gradually add cream until the dough turns out like sour cream. Stir and let rise again.

5. Bake the product in a greased frying pan. You can prepare both products in the usual size and bake small pancakes.

Eat with pleasure. Serve with sour cream or honey.

How to prepare pancake dough with milk

Of course, one of the basic rules is proper preparation test. Experienced housewives know how to cook it by eye. For those who are just learning, you should follow exact amount ingredients suggested in the recipe.

The dough can be simple unleavened, prepared with milk, or with water, or both, or with yeast, to which either fresh or dry yeast is added.

1. In order for the products to turn out thin, the dough must be quite liquid. Thick dough will not produce thin products. However, if it turns out to be too liquid, it may simply tear like paper. Besides, you can pour it into a frying pan, but you’re unlikely to turn it over.

The dough should have the consistency of liquid sour cream or thick heavy cream.

2. To better saturate the flour with oxygen, it must be sifted through a sieve twice.

3. You can prepare unleavened dough either with milk or cream. And also on whey, sour cream and

4. It is considered correct when the liquid component is gradually poured into the sifted flour, and not vice versa. This allows you to rid the dough of lumps, which not only spoil the appearance, but also have Negative influence to taste.

5. There should be no lumps in the dough. To do this, first mix all the liquid ingredients, including milk or water, and add the eggs. You can immediately add salt and sugar. Mix everything, and then slowly pour into the flour, stirring constantly. At the very end, when you have already obtained the desired consistency, add vegetable oil.

You can first mix the flour with sugar and salt, beat in the egg and mix everything with a fork. Then slowly start adding the liquid component and stir until smooth. Thus, pour in the required amount. After the dough is brought to the state of liquid sour cream without lumps, pour in the oil and stir thoroughly so that no oil circles remain on the surface.

And if you want the pancakes to have holes, you can first beat the eggs with sugar into a foam. And only then introduce them into flour. Soda added to the dough also helps to create holes. So, either add baking soda or beat the eggs well.

6. They can be baked without adding butter to the dough. In this case, before each new pouring of it into the frying pan, it will need to be thoroughly lubricated with oil or fat.

Probably everyone remembers this picture, when a piece of peeled potato is caught on a fork, which is dipped in oil, and then the frying pan is greased with it.

Now probably everyone has silicone brushes, which have successfully replaced potatoes in this field.

If you add oil to the dough, you don’t have to add it at all when frying. Although it must be said that when you grease the pan before each new pouring of dough, they become more openwork, and most importantly, with a large number of holes, which are especially appreciated in pancakes.

7. If you have melted butter, then it is best to add it to the dough. Previously, my grandmother always had a jar of baked product, and she added it everywhere. Now that butter is freely sold, the use of ghee has become much less common. But apparently in vain, with its addition everything became much tastier.

So, for example, when adding it to the dough, pancakes turn out not only tastier, but also more beautiful. They acquire a beautiful sunny color and a large number of those same holes appear on them, the appearance of which not everyone can achieve. By the way, this is a SECRET! Take note of it!

8. For good stirring, you can use a whisk or mixer. Although in this case I try not to use a mixer.

9. In order for the dough to sit, let it stand for at least half an hour. During this time, all the ingredients will disperse thoroughly and the dough will become sticky and elastic. And flour products will bake well.

My grandmother, and mother, and of course I, following them, often knead the dough in the evening. We put it in the refrigerator and fry it for breakfast. This dish is high in calories, so it’s time to prepare it for breakfast. And it happens that you eat them in the evening, and then you can’t even sleep. And then they are deposited on all barrels and where they are not needed!

In the morning, be sure to check the dough; if it has thickened more than necessary, add a little boiled water or milk.

10. Every time before you pour a new batch of dough into the pan, you need to mix it. This must be done so that the flour does not settle at the bottom.

How to make pancake dough using yeast

The dough can also be prepared with yeast, and there are also some secrets and features here.

If you make such dough, then you need to carefully monitor its “ripening”. Often the dishes with it are placed in warm water so that it “ripens” well. If this does not happen, the products will turn out heavy and bland.

If the dough is already ready, but it’s not time to bake yet, then the dishes with it need to be placed in the refrigerator so that it does not ferment. If it is overripe, the products will turn out sour, will not bake well and will remain pale. Therefore, earlier in the villages they collected snow into a basin and placed a bowl of dough there.

This is how much knowledge our people have accumulated to bake delicious pancakes. And we try to preserve them and not lose them.

There are recipes in the selection made from wheat flour and buckwheat; similarly, they can be prepared from any flour. Millet porridge was not left out either. And there is a recipe without using flour at all, where starch successfully replaces it.

We learned how to bake them from unleavened dough in vegetable, butter, ghee, and without oil at all. We also prepared sponge and unpaired dough.

And also - most importantly, we paid special attention to the peculiarities of preparing the dough, and learned all its secrets. After all this, we can now bake absolutely any options.

Now you can bake every day and not repeat yourself, delight your loved ones with new and delicious pancakes. After all, on Maslenitsa we will bake them for a whole week and treat them to all our guests. And you know how many hunters there are for such a dish!

In conclusion, I would like to wish that these little Suns lie on your table more often and delight you all not only with their wonderful appearance, but also with their taste!

If you found today's article useful to you, please share it with your friends on in social networks. This way I will find out if these recipes turned out to be necessary for you. Or write in the comments and share your recipes.

Cook and eat with pleasure!

Bon appetit everyone!