That's why pancake recipe turn out thin and airy . And the cooking method is very simple. Be sure to try these delicious pancakes!
It is best to bake pancakes on old cast iron frying pans. To prevent pancakes from burning, you can pre-heat the salt in a frying pan. To do this, add salt to the bottom of the frying pan in an even layer and heat it over high heat. Pour in the salt and wipe the pan with a dry cotton cloth (you cannot wash the pan after baking!). Another secret, you need to grease the pan with half raw potatoes With vegetable oil(photo and detailed description in the article)
Ingredients:
Milk— 0.5 liters
Eggs chicken - 3 pieces
Oil vegetable - 100 grams for dough, 20 grams for frying.
Sugar- 1 tablespoon
Flour- 1 glass (250 grams).
Spices: salt (pinch), soda (pinch), vanillin (1 gram bag) optional.
How to cook pancakes with milk
1 . Pour half a liter of milk into a large cup. .
2
. Beat in 3 chicken eggs.
3
. Then add 100 grams of vegetable oil.
4
. A pinch of salt and a pinch of soda. Baking soda can be replaced with baking powder. Vanillin sugar will give milk pancakes a pleasant caramel aroma.
5
. According to the recipe, you need to add 1 tablespoon of sugar to the pancakes. With this amount of sugar, the pancakes turn out a little sweet. Just so you can dip them in sour cream, jam or honey. If desired, you can increase the amount of sugar.
6
. Mix the pancake mixture thoroughly. Add flour in a thin stream, stirring constantly so that there are no lumps.
7.
Of course, it is easier to beat the pancake mixture in a blender. Or use a food processor.
8
. If you don't have a special brush for greasing a frying pan or baking sheet, use our method. You will need half a small potato, a fork and a saucer. Peel the potatoes, wash them and put them on a fork so that an even cut remains at the bottom. Pour a little vegetable oil into a saucer (literally 1-2 tablespoons).
9
. Now just dip the potatoes in the oil and grease the pan with it. With this method, you get exactly as much oil as you need. The pancakes will not be greasy or dry. They will not burn and will be delicate and ruddy.
10
. Using a small ladle, pour the pancake batter into a heated frying pan. Using a circular motion, distribute it over the entire surface of the bottom. It is better to bake pancakes over medium or low heat.
11
. When the edges of the pancake are browned, it’s time to flip the pancake.
Delicious thin pancakes are ready
Bon appetit!
Pancakes with milk - favorite treat, a childhood familiar. More than once we were woken up from bed by the magnificent aroma of grandma’s pancakes, prepared according to family recipes, delicious, sweet and salty, with filling and just for tea with sour cream. This is both an everyday breakfast dish and holiday recipes When dear guests arrive, even cakes are made from milk pancakes, which turn out to be not only very tasty, but also a very extraordinary treat. And the aroma of pancakes makes the house truly cozy and hospitable.
Secrets of delicious pancakes
- The ingredients must not only be fresh, but also properly prepared. For example, eggs should always be room temperature, before cooking, it is better to take them out of the refrigerator for an hour or two.
- The flour must be sifted, and the milk for the dough must be at room temperature. In general, why exactly milk in the dough? Because thanks to this ingredient, the pancakes come out very thin, but strong for fillings, aromatic and tender.
- To prevent the pancakes from sticking to the surface of the pan, add a little sunflower oil to the dough. This way they will be tastier and juicier, and you will need much less oil to fry them.
- But butter instead of sunflower oil in the dough will make pancakes with milk even more aromatic, sweeter and more satisfying. It will also give more of a golden hue.
- It is better to mix the dough either in a blender, or use a wooden spoon, or a whisk. But an ordinary spoon will not be able to stir all the lumps in the dough.
- Watch the consistency of the dough, because too thin dough means no whole and beautiful pancakes. The pancakes will tear, so you should add a little flour, 2-3 tablespoons, depending on the amount of dough.
- To ensure that when frying pancakes they turn out evenly, it is not enough to use a round frying pan. You should be careful when using oil. There should be just a little bit of it so that the surface of the pan is covered with a thin layer. Use a pastry brush or goose feathers, just like our grandmothers and mothers did.
- If you are making sweet pancakes with milk, you can use butter, just place a piece on a fork and thus grease the surface of the pan.
- There are frying pans that do not require oil at all. But to prevent the edges of the pancakes from turning out dry and brittle, it is better to add a little oil, just grease the surface of the pan. And if you are the owner of an old cast iron frying pan, this is generally an ideal utensil for pancakes with milk.
Pancake dough with milk– the first thing is to prepare well.
The first rule of the pancake test is that the consistency should resemble sour cream, not cream, but sour cream, 25% fat. That is, it should not stick to your hands like yeast dough, but it should not look like water. If the dough is thick, you should add milk, and if, on the contrary, it is liquid, then flour, or kako, if you are making chocolate pancakes with milk.
Second rule: how to rid our dough of the hated lumps that form when mixing bulk ingredients?
- First, mix the dry ingredients, milk and eggs, but add the flour gradually, in several additions, and in the meantime beat with a whisk or spoon, depending on how you stir the dough.
- Take some of the milk and gradually add flour into it, stirring everything until it becomes a mass without lumps, and then mix with all the other products. This way you won’t see any lumps at all in the finished dough.
- You can also use this advice: mix everything, but add milk gradually, in a thin stream, stirring the dough, or whipping it with a blender or in a food processor.
- So that the lumps dissolve quickly, sunflower oil(if included in your recipe), add at the very end, after mixing the dough thoroughly.
To prepare pancakes with milk with small holes, milk or boiling water should be added hot to the dough, because it is boiling water that creates these amazing holes into which all the delicious things fall: sour cream, honey, butter or jam.
Rules for frying pancakes with milk
Since we need thin pancakes with milk, it’s worth stocking up on some equipment for turning our culinary masterpiece over.
- A good frying pan should have a handle, so it’s more convenient for turning the pancakes over and evenly distributing them.
- Kitchen glove.
- Means for greasing a frying pan: feathers, a pastry brush, a fork with oil.
- A kitchen cake knife is wide and smooth, not sharp. This is what we will use to flip the pancakes. You can also take a thin spatula, not wooden, but iron.
- A ladle or deep spoon for pouring the dough, whichever is more convenient for you.
Heat a frying pan over high heat. Grease the frying pan and pour in the dough - no more than half a ladle, moving the frying pan so that the dough spreads evenly over the surface. That is, you need to turn the frying pan clockwise or counterclockwise by the handle so that the pancake turns out evenly. Heat is medium, fry one side for up to 2 minutes.
Turn the pancake over, this can be done with a knife, a thin spatula, or you can turn it over on the fly, throwing it over the frying pan. But it is very difficult to catch him, try the simple way first.
On the other hand, pancakes always fry quickly - half a minute - a minute. But if the pancakes are provided with filling, then the second side should be browned for a few seconds. Then take out the pancake, add the filling, wrap it and fry the other side with the filling. Or put the dish in the oven.
The best recipes for pancakes with milk
Pancakes with milk and sour cream (cream)
What is needed:
- A glass of milk – 200 ml (boiling water)
- A glass of cream – 200 ml (10%)
- Spoon of sunflower oil
- Flour – 7 tablespoons (tablespoons)
- Eggs – 3 pieces
- Sugar or powdered sugar - 2 tablespoons
- A pinch of salt
How to cook:
Sift the flour through a sieve. Beat the eggs with a blender or spoon. Add sour cream and mix well. Add flour to the sour cream and egg mixture. Gradually and slowly add flour and mix well. Now add sugar and salt, stir and pour milk in a thin stream, while kneading the dough. Now beat the dough well. These pancakes turn out to be very thin, since the dough is completely liquid, flip the pancakes very carefully.
Pancakes with milk in boiling water
What is needed:
- Two glasses of milk – 400 ml
- A little more than half a glass of boiling water - 150 ml
- Eggs – 3 pieces.
- A glass of flour – 200 g
- Sugar – 2 tablespoons (tablespoons)
- Sunflower oil – 2 tablespoons (tablespoons)
- A pinch of salt
How to cook:
Sift the flour through a sieve and mix with a pinch of salt. Then we make a mound of flour and create a depression in it. Place the eggs in the hole and mix everything very thoroughly with a blender or whisk - set the bowl aside. Now mix separately: milk, sugar, water, mix and add to flour with eggs - beat everything thoroughly until there are no lumps. Now add 50 ml of boiling water and sunflower oil, mix everything until smooth. Now you can fry thin pancakes with small holes.
Pancakes with milk – thin
What is needed:
- Milk – 1 liter
- Eggs – 3 pieces
- Flour - one and a half cups
- Sugar – 4 tablespoons (tablespoons)
- A pinch of salt
- Sunflower oil – 3 tablespoons (tablespoons)
- Baking powder – 2 tablespoons (teaspoons)
How to cook:
Sift the flour. Mix: sugar, sunflower oil and eggs - beat thoroughly. Then add room temperature milk to the mixture and stir. Now add baking powder and flour - in several approaches, it is better to mix very intensively with a whisk or beat with a blender. Fry pancakes in a hot frying pan.
Let's prepare pancakes with milk. The recipe with photos will help you understand the intricacies step by step and do everything correctly.
It's primordial Russian dish It is prepared for Maslenitsa, but today this delicacy is also suitable for Saturday breakfast with the whole family. Imagine preparing a stack of delicious pancakes, taking honey, sour cream or syrup from the shelves and inviting your household to the table. Add some hot chamomile tea and you'll have a great time together. Take note, it will come in handy.
What you will need:
- 0.5 l of milk;
- 3 eggs;
- 3 tbsp. vegetable oil;
- 2 tbsp. Sahara;
- 250 g flour;
- salt and soda a pinch.
How to bake pancakes with milk? Let's get started. Everything is easier than it seems.
By the way: If you want your pancakes to have a caramel flavor, add a pinch of vanilla to the batter.
1. Prepare a bowl for kneading dough. Choose more so you can mix freely.
2. Pour 0.5 liters of milk into the bowl.
3. Add 3 eggs, 2 tbsp. Sahara.
4. Pour 3 tbsp. vegetable oil.
5. Add a pinch of salt and soda.
6. Knead the dough using a whisk (mixer).
7. Gradually add flour to the mixture in small portions. It is with this approach that you will not have lumps in the dough. If you add all the flour at once, it will be very difficult to knead the dough.
8. Pour some oil into a well-heated frying pan. Using a greasing brush, rub the oil over the surface of the pan. If you don't have a brush, you can gently rub the oil using half a peeled potato. Pour a tablespoon of oil into a saucer. Prepare the potato halves, pierce them with a fork and dip them into the oil on a flat surface, and then rub them in the pan.
9. Set the heat to medium.
10. Using a ladle, pour the dough into the pan and spread the dough over the surface in a circular motion.
11. You need to turn it over when the edges are slightly browned.
Now you know how to make pancakes with milk. Be sure to bookmark the recipe so that... This is the most proven option. But if you are breastfeeding, then...
Once you get a little used to the old Russian dessert, you will get better and better at it.
Important: To prevent your pancakes from burning, heat the salt in a frying pan. To do this, distribute the salt evenly over the bottom of the frying pan and heat it over the fire. After calcination, remove the salt and wipe the bottom with a napkin, but do not wash the pan itself.
When thinking about how to cook lacy pancakes with milk, it is important to remember only one thing - the recipe contains one egg. In the previous recipe you saw that for pancakes with milk you need at least 3 eggs, but this recipe for lacy thin pancakes with milk contains instructions to use only one egg. This is what gives the pancakes an airy structure. Similar ones can also be baked to create.
What you will need:
- 1 egg;
- 3 tbsp. Sahara;
- 1 liter of milk;
- 1 tbsp. flour;
- 3 tbsp. sunflower oil;
- a pinch of soda.
Openwork pancakes with milk. Recipe with photo. Let's get started.
- Prepare a mixing bowl.
- Break an egg into a bowl, 3 tbsp. Sahara.
- Whisk the sugar and egg until smooth.
- Add 1 liter of milk, a pinch of soda, mix.
- Gradually add flour in small portions. This will help you avoid lumps.
- When all the flour is added and the dough is well kneaded, you will have a jelly consistency. This is what we need. If the dough is too thick, add more milk.
- It remains to add 3 tbsp. oil and mix again.
- Heat the frying pan. Grease the bottom with sunflower oil.
- Pour in the dough using a ladle, carefully but boldly turning the pan so that the dough spreads along the bottom.
- When the edges are browned, turn over.
When the dough is finished, you will have lacy pancakes made with milk. Save the recipe with photos step by step in your bookmarks. This is the recipe for pancakes used for stuffing with cottage cheese, meat and cheese.
This recipe will be useful for those who want to cook pancakes according to an old Russian recipe. We warn you, the work is painstaking, there are more steps, but it turns out amazing.
What you will need:
- 1 tbsp. flour;
- 250 ml boiled water;
- 3 eggs;
- 1 tbsp. Sahara;
- 250 ml of natural whole milk;
- a pinch of salt;
- 50 g butter;
- 50 ml vegetable oil.
Let's start cooking.
- Boil the milk, skim off the foam, pour into a bowl for kneading the dough. Store-bought pasteurized milk is not suitable for this recipe - the taste is different.
- Pour water into the milk and cool.
- Add eggs, sugar, salt, flour.
- Mix thoroughly to obtain a kefir consistency.
- The dough should rest for 30 minutes.
- Grease a preheated frying pan with oil.
- Bake pancakes. No more than 10 seconds on each side.
- Place the finished pancake on a flat dish and grease the surface with a piece of butter. This will make the pancakes elastic.
You will end up with 14 pancakes. The taste will be neutral, so you can eat it with sour cream, honey, and caviar.
We will prepare delicious pancakes with milk. Step by step recipe It may seem simple to you, but in reality you will have to spoil more than one portion of the ingredients. The pancakes are tender and thin, so it’s difficult to flip them, but if you can do it, it’s an amazing tasting dish.
Use a mixer for pancakes with holes, as a whisk will not be enough to knead.
Required:
- 2.5 tbsp. milk;
- 1.5 tbsp. flour;
- 2 eggs;
- 1 tsp Sahara;
- 3 tbsp. vegetable oil;
- a pinch of salt.
Let's start cooking. These pancakes will look like openwork pancakes made with milk. The recipe with photos will tell you the main points step by step.
- Mix milk, sugar, eggs, salt with a mixer.
- Add vegetable oil and beat again.
- Add flour and mix until a liquid, homogeneous mass forms.
- Heat a frying pan, grease the bottom with oil and bake pancakes. You can use a wide spatula to flip the pancakes, but try using your hands. If you adapt, it will be easier to flip the pancakes this way.
Most often, housewives are interested in how to bake thin pancakes with milk? This is difficult to achieve. Thick pancakes are easier to bake, but they are not as tasty.
Let's try to figure out how to bake thin pancakes with milk. To ensure tender pancakes, try to use a mixer, food processor or blender whenever possible. You can also use a whisk, but you will have to put in a lot of effort to achieve the desired consistency.
Grandmother's advice: It is best to cook pancakes in a cast iron frying pan.
This recipe for thin pancakes with milk (with photo) involves the use of boiling water. He is the one who will help us achieve those very holes.
Culinary Council: for pancakes, not only sunflower oil is used, but also mustard, olive or corn oil. The most important thing in choosing an oil is its smell. Its oil aroma will be strong and it will overpower the taste of the pancakes.
What you will need:
- 600 ml milk;
- 200 ml boiling water;
- 150 g flour;
- 3 eggs;
- 2 tbsp. Sahara;
- 3 tbsp. vegetable oil;
- a pinch of soda and salt.
We make thin pancakes with milk. Recipe with holes.
- Beat eggs, add milk, sugar and salt. Mix until smooth.
- Add flour in small portions.
- Pour soda onto a tablespoon and quench with boiling water. Pour into the dough.
- Add vegetable oil and mix everything again.
- Pour boiling water into the dough in a thin stream, while constantly kneading. If you stop stirring, the dough will curl. As a result, you will get a liquid, viscous dough, but not like water.
- Heat a frying pan, grease with oil and bake.
Now you know how to cook thin pancakes with milk and boiling water. Feel free to get down to business.
Custard pancakes made with milk and boiling water are distinguished by their tenderness, they literally melt in your mouth. As with the previous recipe, to make holes, you need to quickly knead the dough while boiling water is poured in a thin stream.
If the flour is sifted and brewed with boiling water, the dough retains moisture, which evaporates during baking and then airy and fluffy pancakes are obtained.
Ingredients:
- 500 ml milk;
- 2 eggs;
- 2 tbsp. flour;
- 2 tbsp. Sahara;
- 1 tsp baking powder;
- 1 tbsp. boiling water;
- 3 tbsp. vegetable oil.
- a pinch of salt.
We begin to prepare openwork pancakes, thin, with holes, custard in milk.
- It is important to take care of the flour right away. If you sift it, it will be saturated with oxygen, and when kneading there will be no problems with lumps.
- Break and mix the eggs.
- Pour in milk, add baking powder and flour. Mix. At this stage the dough will be thick, like pancakes.
- Pour boiling water in a thin stream, stirring constantly.
- At the last stage, add vegetable oil and finally mix everything until a liquid consistency is formed.
For pancakes according to this recipe, not only sweet filling is suitable. Try adding dill eggs or ham and cheese.
The peculiarity of lace pancakes is their holey structure. Above are also examples of recipes for openwork pancakes with holes, but this one contains yeast.
Lacy pancakes are served with jam or honey for dessert. If you don’t put the filling in these, it will fall out. But they are elegant and suitable for the festive table.
What do you need:
- 750 ml milk;
- 500 g flour;
- 2 eggs;
- 8 g dry yeast;
- 1.5 tbsp. Sahara;
- a pinch of salt;
- 3 tbsp. vegetable oil.
Let's start cooking.
- Pour 250 ml of heated milk into a glass. Put 1.5 tbsp. sugar and yeast. Stir and set aside in a warm place. The yeast should rise.
- While we heat the rest of the milk, pour it into a mixing bowl, add eggs and salt.
- When the yeast mass has approached, add it to the general batch. Mix.
- Sift the flour and add to the bowl. Knead the dough and set aside in a warm corner.
- As soon as you see that the dough has risen, stir and leave again in a warm place.
- After a while, repeat the procedure - stir and leave.
- At the last stage, add vegetable oil to the dough and knead again.
- Heat the frying pan, grease it with oil and start baking pancakes. Don't be afraid of the consistency of the dough, it should really be foamy with bubbles.
- Lightly browned on one side, turn over to the other.
- Each pancake can be additionally greased butter or honey if there are no other fillings.
Fluffy pancakes made with milk are more satisfying. Ideal for breakfast or when guests arrive.
According to the recipe below, the pancakes are porous, and this will allow the additive (jam or honey) to soak the pancakes well.
For the dish you will need:
- 300 ml milk;
- 2 eggs;
- 2 tbsp. Sahara;
- 300 g flour;
- 2.5 tsp baking powder;
- 60 g butter;
- a pinch of salt.
Let's start preparing plump pancakes.
- Break the eggs into a bowl, mixing with milk and sugar.
- Sift the flour separately, add baking powder and salt. Stir.
- Combine the two mixtures, kneading into a thick dough.
- Melt the butter, pour into the dough and mix again.
- Leave the dough alone for 5 minutes.
- Heat the frying pan, grease it with oil and bake the pancakes. On medium heat, it takes a couple of minutes for one side.
Having laid out the pancakes in a stack, you can pour jam on top and decorate them with berries.
You can make quick pancakes if you do not add yeast to the dough and use a minimum of ingredients. Then it can't get any faster. We suggest making pancakes with milk. Recipe with photos step by step.
What you will need:
- 5 eggs;
- 1 liter of milk;
- 350 g flour;
- 125 g butter;
- 5 tbsp. Sahara;
- 1 tsp salt.
Let's get started.
- Mix sugar in a bowl (take only 1 tablespoon, the rest will be used for ready-made pancakes), eggs, salt.
- Melt the butter and add to the mixture.
- Pour in 0.5 liters of milk and mix.
- Add flour and add the rest of the milk, stirring constantly.
- There is no need to grease the pan; bake immediately.
- Sprinkle each prepared pancake with sugar, fold into four and place on a flat dish. While you cook, the pancakes will be soaked in sugar and go well with tea.
Children love fluffy pancakes or pancakes. Delicious pancakes are served with a sweet addition to the dessert table - condensed milk, nuts, honey.
Baking ingredients:
- 300 g flour;
- 300 ml milk;
- 2 eggs;
- 4 tbsp. Sahara;
- 1 tbsp. baking powder;
- 3 tbsp. vegetable oil;
- a pinch of salt.
Let's start cooking.
- Beat eggs, add sugar and milk.
- Mix dry ingredients separately: baking powder, flour, salt.
- Combine everything in one bowl.
- Add oil at the very end. The dough should not stand for a long time; start preparing it immediately.
- Heat a frying pan, grease with oil and bake pancakes. When upper layer starts to bubble, turn over. On the second side the pancake will cook faster.
- Fill a mountain of pancakes with condensed milk.
We have selected for you the most best recipes pancakes with milk. Try all the options, organize a marathon for your family on Maslenitsa.
Delicious pancakes with milk are the main treat and the main symbol of the week - Maslenitsa. You and I have already prepared. But there can never be too many pancakes. There are hundreds of ways to bake pancakes in Russia alone, but how many in the world? At Maslenitsa, of course, we ate not only pancakes, but also, we also cooked them already, and, and, and a lot of tasty things. So that the land is fertile, the harvest is rich, and life is happy.
Let's not deviate from tradition and let's get started.
How to cook pancakes with milk? Recipes for pancakes with milk with photos step by step
Let's start with the test. The dough is of great importance. It depends on what kind of pancakes you get. Although thick and liquid, with and without additives, each is delicious in its own way. Well, then a few recipes with a video of making pancakes.
Menu:
Pancake batter
Ingredients:
- Eggs - 3 pcs.
- Milk - 3 cups
- Flour - 2.5 cups
- Sugar - 1 tbsp.
- Salt - 1/2 tsp.
- Vegetable oil - 4 tbsp.
Preparation:
1. Break the eggs into a deep container.
2. Add a tablespoon of sugar and half a teaspoon of salt.
3. Pour in four tablespoons of vegetable oil.
4. Pour in three glasses of milk. Beat all this with a mixer.
5. Beat milk with eggs, gradually add flour. You can pour out the first glass right away, just first mix in the flour by hand, without turning on the mixer, otherwise the flour may fly like ashes from a volcano all over your kitchen. Once all the flour is wet, you can turn on the mixer and add flour little by little from the second glass.
6. After pouring in the second glass, check the consistency of the dough. If it’s runny, slowly add the remaining flour, constantly checking to see if there’s enough already. You may end up with all the flour and a little less.
7. We selected the consistency of the dough, approximately like medium-thick cream, or like very liquid store-bought sour cream; it should not pour out of a spoon, but easily drain, pour, and then go ahead and fry.
So that everything works out for you!
Video - How to quickly and easily prepare pancake dough
This is of course for students, but it might come in handy.
Classic recipe for pancakes with milk
Ingredients:
- Milk – 500 ml.
- Eggs – 2 pcs.
- Wheat flour – 1.5 cups (250-300 gr.)
- Sugar – 2 – 3 tbsp. spoons.
- Salt – 1/2 teaspoon.
- Baking powder or soda - 1/3 teaspoon
- Vegetable oil – 3-4 tbsp. spoons
- Vanilla sugar - 1/2 tsp.
Preparation:
1. Break the eggs into a deep bowl.
3. Add sugar. Always add sugar to taste. If you like sweets, you can have more, if you don’t like them, you can have less.
4. Pour in 100-150 grams of milk, stir.
5. Add vanilla sugar and baking powder. If you stuff pancakes with cabbage, mushrooms, caviar, etc., vanilla sugar is not needed. Yes, and put less of this.
6. Start adding flour. Be sure to sift the flour before doing this. pour out gradually, in 50 gram portions. Stir the flour and add the next portion, stirring the mixture all the time. Thus, add 200 grams. Stir well. We have a thick dough.
7. Dilute the dough with milk. Pour milk little by little and stir, and add again and stir again.
8. Now slowly, little by little, add flour, stirring constantly.
9. Pour out the remaining milk. Stir well so that there are no lumps. For 500 g of milk we needed 300 g of flour. It turned out to be an excellent consistency.
10. Pour in four tablespoons of vegetable oil. Set the dough aside for 30 minutes so that, as they say, it can breathe.
11. The dough is ready.
12. Place the frying pan on the fire, heat it up very much and grease it with vegetable oil.
13. Pour the dough into the frying pan with a ladle, do not fill the ladle, pour the dough by lifting the frying pan from the stove, tilting and turning so that the dough is evenly distributed.
14. Fry the pancake on one side for about 1.5-2 minutes. Watch the brown rim appear.
15. Turn over and fry on the second side as well. Remove the pancake from the pan and place it on a plate. It is good to immediately grease it with melted ghee. Place the second pancake on top of the first. We continue like this until the dough runs out.
16. Well, we baked a pile of pancakes. This amount of dough made 15 pancakes.
Serve with honey, jam, sour cream, etc.
Bon appetit!
Video - Simple classic pancakes with milk
This is the explanation for the video:
Classic recipe preparations plain pancakes. Everything is very simple: mix salt, sugar and eggs, then pour in half the milk and add flour, mix everything. Add the remaining milk and butter, mix again and begin baking pancakes. Ready-made pancakes can be served with cream, jam or any other sweet filling.
Ingredients:
- Flour - 1 Cup
- Eggs - 2 pieces
- Milk - 500 Milliliters
- Salt - 1 pinch
- Sunflower oil - 3 tbsp. spoons
- Sugar - 1 tbsp. spoon
Bon appetit!
Thin pancakes with milk - recipe
Ingredients:
- Milk - 500 ml.
- Flour - 200 g.
- Eggs - 3 pcs.
- Sugar - 1 tbsp.
- Salt - 1 tsp.
- Vegetable oil - 2 tbsp.
Preparation:
1. Break eggs into a deep cup.
3. Add sugar. Mix everything.
4. To avoid lumps, add milk and flour in parts, constantly stirring the mixture. The milk should be at room temperature.
5. Sift some of the flour directly into our mixture. Mix everything thoroughly. Pour in next part milk and sift the next part of the flour. so 2-3 times. Mix everything thoroughly so that there are no lumps.
6. Add vegetable oil. Let the dough rest for 20-30 minutes.
7. Grease the frying pan with vegetable oil and begin baking pancakes. And so we grease before each pancake.
8. Fry pancakes over medium heat. 1.5-3 minutes on each side, up to golden color. Our pancakes turned out thin and tender. The thickness of the pancake depends on the thickness of the dough.
9. We stack the pancakes, put a piece of butter on each pancake and grease the pancake with it.
Serve pancakes with berries, sugar, butter and whatever you want.
Bon appetit!
Video - Classic thin pancakes with milk
Recipe for thin pancakes with holes in milk
Ingredients:
- Flour - 270 g.
- Eggs - 2 pcs.
- Soda - on the tip of a knife
- Salt - on the tip of a knife
- Sugar - 2-4 tbsp.
- Milk – 1 liter
- Vegetable oil - 3 tbsp.
Preparation:
1. Pour the milk into a deep saucepan and heat until warm.
2. Again, break the eggs into a deep bowl.
3. Add sugar and stir. Add sugar to taste, if you like sweets, add 4 spoons. You can pour out less, for example two.
4. Pour in three tablespoons of vegetable oil. Stir everything again.
5. Add a little salt and about the same amount of soda, well, about 1/4 tsp. Stir.
6. Add, as always, part of the milk and mix. We leave the rest in reserve for now.
7. We begin to slowly add flour. They poured a little, beat, added some more and beat. Your task is to get a lump-free dough at the end.
8. When all the flour has been mixed, pour the remaining milk into the dough. And mix everything thoroughly again.
9. All our dough is ready. It turned out liquid. Pours freely from a spoon. Set it aside for 20 minutes so that all the ingredients stick together.
10. Grease the frying pan well with vegetable oil. You can lubricate with a regular napkin in two layers. We wait until it warms up well. If you want the pancakes to have holes, wait until the pan is as hot as possible - it will become hot.
11. Second, do not scoop up a full ladle of dough, this will make it easier for the pancakes to move away from the pan.
12. Pour the dough into the pan as usual. It differs a little from regular pancakes in that our dough is very liquid and spreads in the pan very easily. One turn of the pan around its axis. Holes immediately appeared in the pancake.
13. As soon as the edges begin to brown, turn the pancake over and fry on the other side.
These are the thin pancakes we got with holes. Well, very tasty!
Bon appetit!
Everyone knows how to cook pancakes. How to cook delicious pancakes - many. Here I will publish tips for beginners. How to cook so that the first pancake is not lumpy.
2. This is of course good advice, but unfortunately often not executed. I also sometimes add flour to a mixture of eggs with milk and others. This makes it easier to choose the dough consistency you need. In general, whatever suits you.
7. I have a small ladle left over from my mother, which holds enough dough for exactly one pancake. Very comfortably.
If you follow these tips, then be sure that everything will work out as you wanted.
Pancakes are closely related to the ancient pagan rituals of the Slavs.
Each nation had and has its own rich ancient traditions, including culinary ones.
It is difficult to find a person in Rus' who has not heard about Maslenitsa, and the main symbol of this holiday, of course, is pancakes.
Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.
LIST OF INGREDIENTS
FOR TEST:
- 1 l. milk
- 3-4 eggs
- 1 tbsp. Sahara
- 1/2 tsp. salt
- 300-350 gr. flour (2 cups)
- 100 gr. butter
TO GREASE THE PAN:
- 30 gr. vegetable oil
THE MOST DELICIOUS THIN PANCAKES WITH MILK - STEP-BY-STEP RECIPE
In the bowl in which we will knead the dough, beat the eggs, add salt and sugar, and mix thoroughly with a whisk; no need to beat.
Pour in about half the milk and mix well until the salt and sugar dissolve.
If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.
Then add the pre-sifted flour and since everyone’s flour is different, you may need a couple of spoons more.
Mix the dough well; it is more convenient to do this with a whisk rather than a spoon.
At this stage the dough is quite thick, knead it until smooth and homogeneous without lumps.
Traditionally in pancake dough they add vegetable oil, but this recipe uses butter, then the pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.
Add the remaining milk and mix again, and to prevent the butter from congealing in the dough, all products should not be cold, but at least at room temperature.
The dough turns out quite liquid, something like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start preparing pancakes.
Place the pans on the stove and heat them well, because... It is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.
Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.
Pour the dough into a hot frying pan and distribute it in a thin layer over the entire surface.
I want to attract your attention.
If the pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will still fit into the hole without any soda taste.
From given quantity The dough yields 30 pancakes with a diameter of 20 cm.
Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.
They are ideal for stuffing with any fillings.
The pancakes turn out thin, very soft, with a creamy taste.
This is a proven and very reliable recipe for perhaps the most delicious pancakes.
I will be very glad if you cook them.
I wish everyone bon appetit!
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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE
THE MOST DELICIOUS THIN PANCAKES WITH MILK - PHOTO
I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because traditional Russian pancakes were baked from thick yeast dough and they were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.
And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, no leavening agents are added to unleavened pancake dough, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.
I would like to note that if you are planning to make a pancake cake, then this recipe is not very suitable, here the pancakes, although thin, are quite dense, and it is ideal to make filled pancakes from them. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.
Ingredients
- milk 500 g (ml)
- eggs 3 pcs.
- flour 200 g
- butter (or vegetable) 30 g (2 tbsp. spoons)
- sugar 30 g (2 tbsp. spoons)
- salt 2-3 g (1/2 teaspoon)
From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.
Preparation
Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool. 
Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved. 
Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mass until smooth. 
Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point. 
Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps. 
Now add the remaining milk and mix again. 
Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream. 
In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour. 
Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.
So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.
Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed. 
When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.
Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you fry in the same way regular frying pan with high sides, the pancakes will not be round, but with an outgrowth on one side. In a pancake pan with small walls, this process turns out to be completely invisible. 
Depending on the heat of your burner, you may need to different time for frying one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.
Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan. 
Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.
To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.
After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.
This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit! 
