Recipes for delicious pancakes

Today we are sharing simple recipe making delicious pancakes with milk. These pancakes turn out to be very tender and at the same time practically dietary!

30 min

170 kcal

5/5 (1)

• You can start baking them immediately after preparing the dough, while pancakes with yeast should be steeped before baking;
• they turn out thin, lacy, and when prepared using the sponge method, they are loose and porous;
• less calorie than other types of pancakes;
• such pancakes are often used not as a main and independent dish, but served as a dessert with all kinds of fillings;
• they have a sweetish taste, while other recipes mostly give a slightly sour taste.

Recipe for making dough for thin pancakes with milk

To test pancakes with milk you will need:

Dough preparation process:

1. Break all available eggs into a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, to prevent lumps from forming. Gently pour warm milk into the resulting mass and mix thoroughly.
   

   It is important to prepare the dough in exactly this sequence, this is the only way it will turn out correct and not lumpy!

2. For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
3. Next step- adding to the existing mass vegetable oil(if desired, it can be replaced with regular sunflower or olive oil, the main thing is that it has no odor or it is barely perceptible - otherwise the oil can overwhelm the delicate aroma of the pancakes).
4. To receive thin pancakes in milk with holes, in the dough, among other things, you can add 1-2 tbsp. clean water . Also, some housewives use vanilla or cinnamon for added piquancy. Fans of thin pancakes will love the dish, the recipe for which can be found here.

Interesting ways to make pancakes with milk

There is another way to prepare such pancakes, it is different even greater ease and less time spent.

1. In a large bowl, mix 2 tbsp. wheat flour, eggs - 3 pcs., sugar to taste - you can add from 1 to 3 tbsp. - depending on whether you want a sweeter or neutral taste, 1 tsp. baking powder, 1 tbsp. milk and half tsp. salt.
2. Mix all this thoroughly and beat with a blender or mixer, then add another 2 tbsp. milk, pouring it carefully, in a thin stream and constantly stirring the existing mass. At the very end you need to add another 3 tbsp. vegetable or butter and mix again.
3. The result should be a dough whose consistency resembles kefir. These pancakes need to be baked on thin frying pan, constantly lubricating its bottom with vegetable oil.
   

   For easier baking, the dough can be poured into plastic bottle and pour pancakes directly from it into the frying pan - this will save even more cooking time.

You can use any filling for these pancakes, everyone can choose to their taste:

• sweet (custard, cream, curd mass, condensed milk, jam, etc.);
• salty (cheese, caviar, rice with eggs, mushrooms, vegetables in any form, meat products, fish);
• toppings (jam, sour cream, chocolate, caramel, whipped cream).

Rules for baking pancakes

• For baking thin pancakes with milk, it is best suited cast iron frying pan with long handle, or special frying pans made specifically for pancakes.

• Before you start cooking, you need to put the frying pan on medium heat and heat it as hot as possible, then grease it with vegetable oil, and only after that you can pour the dough into the frying pan. Pour it in ladle in the center, after which you need to tilt the pan so that the future pancake spreads evenly thin layer and took the shape of a circle. The amount of dough to determine one pancake completely depends on the size of the dish in which they are prepared - the pancakes should not turn out too thick or uneven.
• You need to pour the batter and turn the pancakes very quickly, because... they bake no more 30-60 seconds on each side, and sometimes significantly less. It is recommended to turn over and remove the pancakes with a wooden or steel spatula at the moment when the dough begins to become covered with a golden crust and its edges begin to brown.

Pancakes with milk are prepared very easily and quickly, and they can be served not only on a regular day, but also on holidays - guests will definitely be satisfied.

Delicious thin milk pancakes with holes are loved by both adults and children. This family delicacy has won more than one heart. There are many recipes for pancakes with milk and every housewife prepares them in her own way. in a secret way. We will reveal all the secrets of the most delicious and thin pancake dough made with milk. Get ready to write down.

This classic recipe preparing the simplest pancake dough. The pancakes turn out thin and do not tear. You can later fill them with any filling or make a cake out of pancakes.

Ingredients:

• 500 ml milk;
• 300 g flour;
• 3 fresh eggs;
• 15-20 g sugar;
• 1⁄2 tsp. salt;
• oil for frying.

Preparing thin pancakes with milk:

Break the eggs into a bowl and whisk with salt and sugar. Pour in a glass of milk, stir well and add flour. It is advisable to stir with a mixer, then there will definitely be no lumps.

After this, pour in the remaining milk and mix thoroughly. Leave the dough for 10-20 minutes for the flour to swell, then add the oil, stir, and you can fry the pancakes. Heat a frying pan, grease it with oil and pour in enough dough to cover the bottom of the frying pan with a thin, even layer.

When the edges of the pancake are browned, carefully lift it with a spatula and turn it over to the other side. If the pancakes will be stuffed, fry them on one side, then place any minced meat on the fried side, wrap in an envelope and fry in oil until golden brown.

Custard pancakes with milk with holes

A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.

Ingredients:

• milk – 1 l
• egg – 2-3 pcs.
• white wheat flour – 0.5 kg
• sugar – 75 g
• salt – 0.5 tsp.
• baking soda – 0.5 tsp.
• Refined sunflower oil – 7 tbsp.

Preparation:

All products included in the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.
Pour milk, eggs into a bowl, granulated sugar and oil. Add a pinch of salt. Beat with a blender, mixer or whisk.

Then add previously sifted flour into the resulting mixture in small batches.
After this, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.

Pour into the hot pancake batter in a stream and continuously beat the mixture with a mixer. We get choux pastry for pancakes.
Next, pour the baking soda into a cup and pour a tablespoon of boiling water over it. Add slaked soda to the dough and mix thoroughly.

Fry pancakes in a frying pan on both sides. If the frying pan does not have a non-stick coating, grease it with oil.

Most holes are formed when pancakes are baked in a well-heated frying pan over high heat. However, you need to do everything very quickly, otherwise the baked goods may burn.

Pancakes with milk and whipped egg whites

Ingredients:

• 2.5 tbsp. milk;
• 2 tbsp. flour;
• a little sugar;
• 3 eggs;
• 0.5 tsp soda;
• 3 tbsp. vegetable oil;
• 7% vinegar;
• a pinch of salt.

Preparing pancakes with milk and cream:

Sift the flour into a deep bowl. Heat the milk, but do not boil; it should be hot, but not scalding. If it suddenly happens that the milk boils, you need to cool it a little, otherwise the flour will turn into a dense lump after brewing. Pour the milk into the bowl with the flour in a thin stream, while vigorously stirring the milk mixture.

Beat the dough until all the lumps are gone; for this purpose it is better to use a whisk or blender. When there are no lumps left, add salt and sugar, separate the whites from the yolks and knead the yolks into the dough. Place the whites in a separate bowl and beat until stiff.

Add oil, quench the soda with vinegar and also add. Mix the resulting mixture thoroughly and add the whipped whites. Now mix very carefully, do not beat. Don't worry about ruining the dough when you see the whites floating in clumps on the surface.

That's how it should be. Now you can start baking pancakes. Use a ladle to scoop the batter from the very bottom of the bowl, this will help distribute the whipped whites more evenly. Fry the pancakes on both sides and brush with oil.

Thin custard pancakes with milk and boiling water

Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and unusually tasty.

Ingredients:

• milk – 400 ml;
• boiling water – 200 ml;
• premium wheat flour – 1.5 tbsp;
• chicken egg – 3-4 pcs.;
• granulated sugar – 30 g;
• salt – 1 pinch;
• vanillin – 1 tsp;
• raises odorless oil – 50 ml;
• butter.

Preparation:

From these ingredients you can bake approximately 20 - 22 thin pancakes. The smaller the portion you pour into the pan, the thinner the pancakes turn out.

Beat the eggs into a deep bowl, add sugar. Add salt. Do not beat, just stir. Then add milk, butter, sifted flour, and vanilla to the resulting mixture. Mix with a whisk.

Pour a glass of boiling water from the boiling kettle and pour it into the dough in a thin stream, stirring constantly. Set aside for 10 - 15 minutes.

Next, pour a spoonful of oil into a heated Teflon-coated frying pan (only for the first pancake). Scoop up a portion with a ladle and pour it, tilting the pan in different sides, for uniform spreading over the entire surface.

Then place the frying pan over medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by the slight twisting of the edges of the pancake and the lag from the pan.

Once the bottom has browned, use a spatula to turn the pancake over to the other side. Thus, bake the remaining pancakes from the remaining choux pastry.

Place the finished pancakes in a stack on a plate or roll them into tubes, after greasing them with butter.
Pancakes are served hot with various fillings, which can be melted chocolate, jam, sugar syrup, etc.

Yeast pancakes with milk without eggs

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.

Ingredients:

• milk –200-250 ml.;
• boiling water - half a cup;
• fresh yeast – 10 g;
• wheat flour – 450 g;
• granulated sugar – 2-3 tbsp;
• salt - a pinch;
• odorless sunflower oil – 30-35 ml.

Preparation of yeast dough for pancakes with milk:

If you add half a glass of milk more, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough for pancakes it must ferment, and for this you need at least 30 - 40 minutes

Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the dish with a lid and leave in a warm place for half an hour.

After this, pour a stream of boiling water into the mixture and stir. Add butter and knead again until smooth.
The dough for thin pancakes with milk is ready, you can start baking.

Despite the fact that these milk pancakes are eggless, they are still soft, not “rubbery”, due to the yeast base and boiling water.

Pancakes made from buckwheat flour "Boyarskie"

Delicious pancakes are prepared from buckwheat and wheat flour. Cooking, of course, takes time, but they turn out very tasty and satisfying.

Ingredients:

• wheat flour – 400 g;
• buckwheat flour – 600 g;
• milk – 4 tbsp.;
• heavy cream, sour cream - one glass each;
• sugar - 1 table. l.;
• butter – 100 g;
• yeast – 30 g;
• eggs – 5 pcs.;
• salt.
• sunflower oil – 40 ml.

How to cook pancakes with buckwheat flour:

Let's dilute the yeast in half a glass of warm water and make a dough based on buckwheat flour. Let's put it in warm place for 1.5-2 hours (let it wander).

When the dough is ready, add the rest of the milk, egg yolks, ground with sugar and salt, sour cream, butter and wheat flour. Mix and let the dough rise. Then add whipped cream to the pancake batter, followed by beaten egg whites.

Stir and set aside for about 15-20 minutes. We will bake pancakes from buckwheat flour on both sides in a hot frying pan, which we will first grease with oil. Serve pancakes with sour cream, butter or fish caviar.

Delicious cheese pancakes with milk

Ingredients:

• 30-40 ml olive oil;
• 250 ml milk;
• 250 g wheat flour;
• sugar as desired;
• 1 tsp. salt;
• 100 g hard cheese;
• 3 pcs. chicken eggs.

How to cook:

1. To prepare cheese pancakes, prepare all the ingredients and place them on the table in advance.
2. Combine milk with sugar and eggs. Add a little salt.
3. Add flour. Mix.
4. Add cheese grated on a fine grater.
5. Add sunflower oil. Mix.
6. Heat a frying pan and fry each pancake until golden brown on both sides.
7. Serve the finished pancakes with sour cream.

Openwork pancakes with milk and kefir

These pancakes turn out very tasty, thin and tender. The pancakes are very tasty and incredibly beautiful! Try it!

Products:

• 0.5 liters of kefir (half a liter);
• 1 glass of milk;
• 1-2 eggs;
• about 500 g flour;
• 1 tbsp. Sahara;
• 0.5 tsp salt;
• 1 tsp soda;
• olive oil.

How to cook openwork pancakes:

Pour kefir into a saucepan and heat slightly (should be warm, but not hot).
Add an egg (if large - one, small - two), sugar, salt, soda and mix.

Add flour (about 1.5 cups), add enough so that the mass is like good thick sour cream, now mix everything thoroughly so that there are no lumps.

Bring the milk to a boil and pour it into the mixture in a thin stream, stirring all the time (this is how we brew our dough!).
If the dough turns out liquid in your opinion, add a little flour (don’t worry, most of it is already “cooked”).

Add butter, mix, the dough for baking thin pancakes with milk is ready!
Bake pancakes, if possible, in a cast iron frying pan.

Thin pancakes with milk and soda

Ingredients:

• 750 ml milk;
• 3 raw eggs;
• 2 stacks flour;
• 1-2 tbsp. Sahara;
• 2-3 tbsp. any vegetable oil;
• 1 tsp soda;
• a little lemon juice;
• a pinch of salt.

Preparing thin pancakes:

Mix eggs with sugar and salt. Whisk. Sift the flour and gradually add it to the egg mixture. Dilute the baking soda in a spoonful of water and pour it into the dough, stir.

Add lemon juice and oil, mix and leave the dough for 10-15 minutes. Heat a frying pan and start baking pancakes in oil. They turn out openwork with holes and ruddy.

Video: classic pancake recipe

Secrets of making thin pancakes

Without a special frying pan with low sides and a non-stick coating at home, you can use a regular frying pan for frying pies. However, before pouring the dough onto the bottom of the frying pan, you need to wash it thoroughly and wipe it dry.

Then put it on the fire and thoroughly heat it. Otherwise, when turned over, the pancakes will begin to stick to the bottom and tear into several pieces.

If you are new to baking pancakes, then prepare not one, but two spatulas in advance. This will shorten the frying time and make it possible to keep the pancakes intact while turning them over and transferring them from the frying pan to a plate.

Basic utensils and equipment that will help simplify the process of preparing pancakes:

• container for kneading dough, it can be anything - a saucepan, bowl, ladle, etc.;
• whisk, blender or mixer;
• ladle, spatulas.

All these accessories should be at your fingertips at all times.

Every nation, like every family, has its own traditions. There are a lot of recipes for national dishes. And every housewife tries to follow traditions, especially on big holidays. If it's Christmas, then the most important dish is kutia, and if it's Easter, it's Easter cake. Another of the many great holidays is Maslenitsa. On Maslenitsa, all housewives bake traditional pancakes and prepare the most various recipes from pancakes. Golden, rosy, hot, like the Sun, pancakes and pancakes on the table - this means that spring is coming.

Russian pancakes are different from pancakes: they are thick and round, and the dough for them is prepared using yeast dough. Pancakes are round, like pancakes, but thin and tender. Pancake dough is prepared without using yeast. Depending on how the dough is prepared, pancakes can be made with milk, kefir, sour cream, whey, and even beer. And what can we say about the variety of fillings! According to your taste, the filling can be either sweet or salty. IN lately The fashion has begun to mix and experiment with various exotic food products that are not typical of our region. For example, add pieces of mango and papaya to pancakes with cottage cheese, and add chili or basil to meat pancakes.

Pancakes with milk are perhaps the most common pancake recipe, proven over the years. And I want to tell you some secrets so that you can get beautiful and tasty pancakes.

- it is better to take premium wheat flour;

— so that the pancakes have a tender taste, the flour can be sifted several times;

- milk should be boiled and at room temperature. You can also add a little water or whey to the milk for strength;

— the butter must be of high quality, that is, not margarine or spread;

- it is much better to have a special pan for pancakes;

- but perhaps the most main secret so that the pancakes do not burn and cook evenly. You need to grease the pan with a very thin layer of fat before cooking each pancake. I use, like my great-grandmother, a small piece of lard on a fork - it’s quick, convenient, and the pancake recipe doesn’t mix animal fats with vegetable fats. But if you want, you can also use vegetable oil with a special kitchen brush. One drop of oil is enough to coat the pan once.

Ingredients (this amount of ingredients makes about 16 pancakes):

• 2 eggs and 2 yolks;
• 100 g butter;
• 700 ml milk;
• 200 g flour;
• 0.5 tsp salt;
• a small piece of lard for greasing the pan.

Recipe for thin pancakes with milk

How to prepare dough for pancakes with milk.

1. We measure required quantity flour. Sift the flour 2 times.

2. It will become more airy, and as a result, more sticky.

3. Break 2 eggs into flour, add 2 yolks. The ideal choice for this recipe is to buy eggs with two yolks. They are not sold in all supermarkets, but only in specialized poultry farm stores.

4. Melt the butter in a water bath, or over low heat, without bringing it to a boil. A couple of secrets on how to do it right.

To do this faster, grate the frozen butter on a coarse grater. If it is already soft, put it in a saucepan and stir constantly. As soon as the butter begins to melt, immediately remove from the heat and continue stirring vigorously. Liquid hot oil will melt whole pieces even without additional heating. As soon as you notice that the butter is no longer melting, warm it up a little again.

This technique is time-consuming, but your oil will never boil, which is very important for many recipes.

Cool the oil slightly and pour into a bowl. We send milk and salt there too.

5. Stir with a spoon or whisk of a switched-off mixer until the flour becomes moist. If you skip this step, then after turning on the mixer the flour will fly all over the kitchen. Beat on medium power until smooth.

6. The pancake dough is ready. It turns out very airy, with small bubbles. Now he needs to brew for 15-20 minutes. In the meantime, you can prepare a baking pan.

How to fry thin pancakes.

7. Heat up the pancake pan well or cast iron frying pan. Lubricate it with a piece of fresh lard. For convenience, it is better to do this using a fork.

8. Tilt the pan slightly and pour a small ladle of dough.

9. Smoothly rotate the pan so that the dough evenly fills the entire surface and the pancakes come out smooth and neat.

10. Fry the pancake. We wait until all the dough has set and the edges of the pancake are browned.

11. Turn the pancake over to the other side; if you know how, you can toss the pancake and turn it over in the air. But I'm not an expert at flipping pancakes, so I just use a spatula.

12. If the pancake has shifted or folded a little, carefully straighten it.

13. Fry the pancake on the other side.

If the pan is hot enough, the pancakes come out with nice holes.

14. As they cook, place the pancakes in a stack. This way the pancakes do not dry out and remain elastic.

Thin pancakes ready with milk! Bon appetit!

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, vegetable oil is added to pancake dough, but in this recipe butter is used, 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 to be quite liquid, approximately 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 would like to draw your attention.

If the frying 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.

This amount of dough makes 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 proven and very reliable recipe, 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

Pancakes – Russian national dish. In the old days, thin pancakes were most often made with milk, in which all kinds of fillings were wrapped. In rich families, red or black caviar was served with pancakes.
Today pancakes are an equally popular dish. Well-cooked pancakes can be used to judge the culinary skills of the hostess. After all, if you don’t know some secrets, the pancakes will not turn out thin, they will constantly tear, and not only the first pancake, but all the others may be lumpy. Let's prepare delicious thin pancakes the right way.

Photo recipe for thin pancakes with milk:

1. Mix eggs, sugar and salt.

2. Add vegetable oil.

3. Pour in milk. It is better for it to be at room temperature.

4. Add sifted flour.

5. Beat and let sit for 20 minutes.

6. Lightly grease the hot frying pan with oil.

7. Fry the pancake on one side for 2 minutes, turn over.

8. If the pancake is really thin, fry the second side for just a few seconds.

Children love pancakes with condensed milk or jam. You can also make the filling from cottage cheese, minced meat, chicken, cheese, and liver. Here are the options.
Bon appetit!

Secrets of making thin pancakes with milk:

And the main secret of the right pancakes is correct test. To make pancakes thin, the dough must be without yeast. It should resemble liquid sour cream in thickness. The consistency should be uniform, without lumps.

A blender or mixer will help get rid of lumps. If you don’t have this miracle of technology, it doesn’t matter! You just need to mix the eggs, sugar and most of the flour first, and then gradually add the milk and the rest of the flour.

Be sure to sift the flour through a sieve. Beat the yolks and whites separately!

To prevent the pancakes from sticking to the pan, pour vegetable oil directly into the dough. Then the pan will only need to be lightly greased, which will allow us to save large number oils And our grandmothers greased the frying pan with a piece of salted lard, only the salt must be scraped off first.

To make the pancakes fit into a hole and have a golden color, instead of vegetable oil, you need to add a few tablespoons of melted butter.

What to do if the pancakes still tear? Take part of the dough, add two tablespoons of flour to it, mix well and send back. And vice versa, if the dough turns out to be thick, add a little milk to part of the dough and combine with the rest.

And one more thing. The dough must sit for about 20 minutes to make the pancakes more elastic.