Cooking pancakes with milk recipe. Quick pancakes with milk. Custard pancakes with milk and boiling water

Not only on Maslenitsa we remember this golden round delicacy, sometimes on ordinary days we cook pancakes for breakfast. From time to time you want to please yourself and your loved ones with a hearty and favorite dish. But we don’t bake thin milk pancakes with holes so often. The holiday of farewell to winter is just the right occasion, especially since Maslenitsa lasts a whole week.

Usually, during the week of celebration, I manage to prepare almost all types of different pancakes. Well, how could it be otherwise, you want to be treated to a tasty treat every day, but you don’t want to eat the same pancakes. You have to use all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please. Pancakes can be thick, fluffy made from yeast dough, and made with milk or kefir, or they can be thin and delicate, so that they shine through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to cook delicious thin pancakes with milk, very thin and with holes. Even these pancakes have many varieties and cooking methods. So take it easy and be sure to try cooking. And your household will definitely thank you for this.

How to cook thin pancakes with milk - step-by-step recipe

We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, you don’t need complex or rare ingredients, everything is very simple and can be found in any refrigerator. It’s good to eat such thin pancakes with milk with any filling, although if there are too many holes in them, then with liquid ones, for example, with honey, it’s problematic if you want to wrap the filling. It is more convenient to dip such thin pancakes in liquid fillings, and to wrap thick ones. Thin pancakes can be eaten with meat, eggs, and red fish; there are many interesting options. But no one canceled fresh delicious sour cream and cottage cheese, preserves and jam from the summer, even ice cream.

milk - 500 ml,
flour - 1 cup,
eggs - 2 pcs,
sugar - 2 tablespoons,
salt - 0.5 teaspoon,
baking soda - 0.5 teaspoon,
lemon juice/vinegar - 1 teaspoon.

Preparation:

1. Remove milk and eggs from the refrigerator in advance so that they are at room temperature. Products at this temperature are better whipped and mixed.

2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until light foam. You can do this with a mixer, but our task is not to beat the eggs, but to dissolve the sugar and salt. The foam should appear only at the edges of the bowl.

3. Pour milk into the eggs and stir.

4. Sift the flour into the milk and egg mixture. The sifted flour will mix better and form fewer lumps. Then continue stirring the dough with a whisk until all the lumps have dissolved. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.

5. Now add vegetable oil to the dough. This is necessary so that you don’t have to pour a lot of it into the pan and the pancakes don’t turn out too greasy.

6. At the very end, add slaked soda. To do this, mix lemon juice and baking soda until foam appears. The chemical reaction will continue in the dough, which will create gas bubbles, which will later turn into holes.

7. Heat a flat frying pan with a thick bottom. Classic cast iron skillets work well as they distribute heat well. But you can also take special frying pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.

8. For the very first time, coat the frying pan with a thin layer of vegetable oil. To determine if the frying pan is hot enough, pour in the first pancake. It will also become clear to you whether the dough is thin enough. The density will determine how thin they will be. The thinner the batter, the thinner the pancakes.

But it is important to find a balance; too thin a dough will spread and the pancakes will tear when removed. It’s not for nothing that they say “the first damn thing is lumpy.” This is precisely the test.

9. Use a ladle to pour pancakes. Pour in just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads in an even layer over its surface.

In a well-heated frying pan, the dough will set immediately, and holes will immediately form, which many people love so much.

10. When a blush begins to appear along the edge of the pancake and the middle is no longer liquid, it’s time to turn the pancake over. Take a wide spatula and flip the pancake. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on one side only. This is quite acceptable if they are very thin and baked through.

11. To remove the finished pancake, you need to pry it with a spatula and place it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to cook. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.

It’s very tasty if you spread just a little butter on each pancake. But this will add fat to them.

By the way! You can change the amount of sugar in the pancake batter depending on what filling you prefer. For pancakes with meat, egg or cheese, it is better to make the pancakes less sweet. For dessert fillings, add more sugar. The main thing is not to remove the sugar completely, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be both convenient and tasty.

Enjoy your tea!

Thin pancakes with milk and starch

Another secret to making thin pancakes with milk is to add a little potato starch to the dough. It helps increase the viscosity of raw dough, which makes it bake better and prevent pancakes from tearing. Starch has practically no effect on the taste; it is not noticeable against the background of eggs, milk and butter that we use in the classic recipe. The pancakes will be just as beautiful, rosy and soft.

For the test you will need:

warm milk - 300 ml,
flour - 6 tablespoons,
potato starch - 1 tablespoon,
egg - 1 piece,
sugar - 1 tablespoon,
salt - 0.5 teaspoon,
soda - 0.5 teaspoon,
lemon juice or vinegar 9% - 1 teaspoon,

Preparation:

1. Stir the egg, sugar and salt in a bowl until they dissolve. Beat until very light foam appears.

2. Pour milk into the egg and stir until smooth.

3. Add flour and starch to the mixture, stir thoroughly with a whisk until all lumps dissolve.

4. After mixing the dough with flour, add butter. If you pour it in early, it will not allow the eggs to beat well. Whisk the oil until it is no longer visible on the surface. At the very end, add soda slaked with lemon juice.

5. Pour the dough into a heated frying pan with a ladle so that it spreads very evenly. Right at this moment, holes should form, which means that the dough for thin pancakes was successful.

6. Fry each pancake on both sides until golden brown. Remove the finished golden brown pancakes from the pan and place them in a stack.

After you have baked at least half of the pancakes, you can roll the finished ones into tubes or into an envelope. Wrap the prepared filling in them or place them beautifully on a plate.

Place sour cream, jam, honey in vases and serve with pancakes. Help yourself and make your family happy!

Custard pancakes with milk - thin and with holes

What is the difference between regular thin pancakes with milk and custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But the main secret is that during the kneading process, boiling water is added to the dough, which, as it were, brews it. If you have not yet tried thin pancakes with holes using this recipe, then you should do so.

For pancakes you will need:

milk - 200 ml,
boiling water - 200 ml,
flour - 150 grams,
eggs - 2 pcs,
vegetable oil - 2 tablespoons,
sugar - 1 tablespoon,
salt - 0.5 teaspoon,
baking powder - 1 teaspoon,
butter as desired.

Preparation:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Mix well with a whisk or mixer.

2. Add baking powder to the future dough. You can use special baking powder, or you can make your own baking powder by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. Sifted flour will mix much better with the liquid part and leave fewer lumps. Plus, flour saturated with air will make the dough more airy, causing everyone’s favorite holes to appear.

4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out a little thick for thin pancakes, but everything is as intended, because we have added only part of the liquid so far, namely milk and eggs.

5. Now add vegetable oil to the dough and mix well. Boil a kettle and pour a glass of boiling water. Stir the dough immediately so that it does not form lumps. Stir for a couple of minutes, then leave the dough for a while to settle. During this time, you can just heat the frying pan.

6. Grease a heated pan for pancakes, usually with a thick bottom and low sides, with a thin layer of vegetable oil using a brush. Then scoop the dough into a ladle and carefully pour it onto the hot frying pan, tilting it slightly. The dough should be distributed in an even thin layer.

7. As soon as the center of the pancake ceases to be liquid and a golden brown crust appears at the edges, the pancake can be turned over to the other side. on this side, bake it for another 5-7 seconds, then remove and stack.

Serve pancakes with butter, take out the most delicious jam and other fillings from the stock. Wrap meat or cottage cheese.

Bon appetit!

Cooking delicious thin pancakes with milk without eggs

Sometimes pancakes with milk without eggs are a necessary measure if suddenly there are no eggs at home, and sometimes it is a conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs impart a very recognizable flavor to pancake batter. If you remove them from the recipe, the taste will change. But such pancakes also have their own charms. They still turn out fragrant, rosy and with holes.

In this recipe I will tell you how to make choux pastry using hot milk, but without using eggs.

We will need:

milk - 1 liter,
flour - 500 grams,
butter - 100 grams,
sugar - 3 tablespoons,
salt - 1 teaspoon,
starch - 2 teaspoons.

Preparation:

1. The procedure for preparing custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of milk at room temperature with flour.

2. Add sugar, salt and starch there. Now knead the dough well. It will turn out quite thick, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.

3. Place a saucepan on the fire and heat the second half of the milk in it (another 500 ml). Put a 10 gram piece of butter into the milk and let it dissolve completely.

4. As soon as the milk begins to boil, pour it into the dough prepared earlier. Carefully stir the brewing dough with a whisk or spoon until it becomes uniform and all lumps disappear.

6. The dough, ready for baking, should resemble good kefir in thickness.

7. Heat a frying pan and pour a ladle of dough onto it. Spread the dough over the entire surface in a thin layer. It will immediately start to bake and holes will appear.

8. As soon as the middle is baked, turn the pancake over to the other side. Remove the finished rosy pancake to a plate. You can stack them, or you can roll each pancake.

Delicious thin pancakes made with milk without eggs are ready. You can set the table!

Chocolate pancakes with milk - step-by-step recipe with photos

And you may not have had a chance to try such thin, delicious chocolate pancakes yet. Surprisingly, not many people come up with this recipe on their own, but since you are preparing thin pancakes with milk as a dessert, why not make them chocolate themselves? This idea seemed very interesting to me, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table in one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Maslenitsa to add variety to the daily pancake marathon.

To make chocolate pancakes you will need:

flour - 330 grams,
milk - 1 liter,
eggs - 2 pieces,
sugar - 3 tablespoons,
salt - 0.5 teaspoon,
vegetable oil - 3 tablespoons,
cocoa powder - 3-4 tablespoons,
vanilla sugar or vanilla extract.

Preparation:

1. Break eggs into a bowl and add sugar and salt. Whisk thoroughly until a light foam forms.

2. After you have beaten the eggs a little, you can add vegetable oil to them and mix thoroughly again. Do not add the oil right away; it interferes with the beating of the eggs, enveloping them.

3. Take classic cocoa powder, with it the pancakes will turn out tastier than with an instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as it often contains quite large lumps.

4. Mix the eggs and cocoa thoroughly with a whisk until it becomes homogeneous. Now you need to add about a third of the milk. It is best to heat the milk in advance so that the cocoa dissolves well and the powder is not felt. Stir milk into this mixture.

5. Sift the flour through a sieve and add it all at once to the future dough. Now you need to mix it thoroughly until all the lumps dissolve. Thick dough is easier to stir than liquid dough, so we will discuss the condition of the dough later.

6. Knead the dough for several minutes until it becomes smooth like sour cream. Add a packet of vanilla sugar or a teaspoon of vanilla extract as you go for a richer flavor.

7. Add the remaining milk and mix well. If suddenly there are lumps in the dough, you can strain it through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before starting to bake thin chocolate pancakes with milk.

8. Bake thin chocolate pancakes with milk in a well-heated frying pan with a thick bottom. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or the pancakes cannot be removed, then you can grease the frying pan with oil every time using a brush. Bake pancakes on both sides.

If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This could be slaked soda or baking powder. You can also add it at the end of kneading the dough.

Stack the finished pancakes or roll them into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It would also be good with condensed milk or syrups.

Happy Maslenitsa!

Buckwheat pancakes with milk - recipe without yeast

We continue to prepare thin pancakes with holes in milk. We have already prepared classic, custard and even chocolate pancakes, and now it’s time for buckwheat flour pancakes. These are very tasty pancakes, which rightfully occupy their rightful place on the table of good housewives. In addition to being delicious, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors made pancakes.

To prepare you will need:

milk - 1 glass,
eggs - 2 pcs,
sugar - a tablespoon without a lump,
salt - a pinch,
buckwheat flour - 2 heaped tablespoons,
wheat flour - 2 heaped tablespoons,
vegetable oil - 1 tablespoon.

For a detailed and understandable recipe for making thin buckwheat pancakes, watch the video.

Thin openwork pancakes with milk and mineral water

Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special way of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to gas bubbles in the water, bubbles also form in the dough, which become our favorite holes when baking pancakes.

To prepare you will need:

flour - 200 grams,
eggs - 3 pcs,
milk - 1 glass,
sparkling mineral water - 1 glass,
sugar - 1 tablespoon,
salt - 0.5 teaspoon,
vegetable oil - 2 tablespoons.

Preparation:

1. Cooking thin openwork pancakes with mineral water is practically no different from the classic recipe for pancakes with milk. First, stir the eggs with sugar and salt using a whisk.

2. Add a glass of milk at room temperature. Stir.

3. Gradually add the sifted flour, continuing to stir the dough. Gradually all the lumps should break up and the dough should become homogeneous.

4. Pour vegetable oil into the dough and stir thoroughly until it disappears from the surface.

5. Now it’s time to add sparkling mineral water. Do not use water with a strong taste to prepare pancakes, otherwise it may ruin the pancakes. It is better to take neutral water or just sparkling drinking water. The water should not be from the refrigerator, but at room temperature.

6. Mix the water with the dough and now you can start baking pancakes. To do this, heat a frying pan and pour the dough onto it using a ladle. In a well-heated frying pan, the dough will bake very quickly. Be sure to flip the pancake over and cook on the other side for a few seconds before removing.

These pancakes turn out very thin and delicate, almost like lace. there is one pleasure. Choose fillings to suit your taste and enjoy golden brown pancakes with your family!

Lacy pancakes with milk - detailed video recipe

You may have already seen that lace pancakes, which are woven from intricate patterns like an openwork napkin, have now become incredibly popular. You can prepare them in different ways, but I will show you a recipe for making dough with milk. The main thing you need to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the frying pan. It is with this bottle that beautiful patterns are drawn, and then baked into an original lace pancake. You can use your imagination to the fullest, some draw flowers, some draw hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

See below for how to cook thin lace pancakes with milk.

Pancakes are the pearl of Russian cuisine. This simple treat, regardless of the method of preparation and filling, is incredibly popular in all corners of the planet. Let's look at 7 popular recipes for making pancakes with milk at home.

Calorie content of pancakes with milk

The calorie content of pancakes prepared with milk according to the classic recipe is 170 kcal per 100 grams.

Traditionally, flour is used in combination with milk and eggs to create this masterpiece. The use of filling significantly increases the energy value. The calorie content of pancakes with mushrooms is 218 kcal, with red fish - 313 kcal, with caviar - 320 kcal, and with honey - 350 kcal per 100 grams.

The high calorie content puzzles fans of healthy eating. Such people, fearing rapid weight gain, rarely cook delicious pancakes. If they cannot cope with the desire, they replace milk with water. Pancakes made with water have lower calorie content and are not much inferior in taste.

Despite their apparent simplicity, making truly delicious milk-based pancakes is not easy. Novice cooks have the most problems when solving this problem due to lack of experience, but experienced cooks often find themselves in an unpleasant situation. If you want to avoid such a fate, listen to the advice.

Pancake dough made with milk does not make friends with intense beating. Otherwise, the pancakes will take on a rubbery texture.
To prepare the dough, use completely quenched soda. Rushing this process will result in the finished products having an unpleasant aftertaste.
Follow the proportions indicated in the recipe. This is especially true for eggs. An excess of them will make an omelet out of pancakes, and a deficiency will have a bad effect on the structure. Burnt edges indicate that the dough contains a lot of sugar.
Don't overdo it with oil. Excess of the ingredient causes the treats to become shiny and greasy, which is bad for the taste.
Sometimes pancakes tear when baking. In this case, it is recommended to add flour. If the texture of the finished products is too dense, dilute the dough with warm milk.

Classic thin pancakes with milk

There are many recipes for making pancakes, and every housewife should know the classic recipe with milk. It's easy to remember and applies to home baking.

INGREDIENTS:

Milk – 500 ml.
Chicken egg – 2 pieces.
Wheat flour – 180 g.
Butter – 1 tablespoon.
Salt – 1/2 teaspoon.
Granulated sugar – 1 teaspoon.
Vegetable oil - for greasing the pan.

Preparation:

Break the eggs into a bowl. If they are small, take 3 pieces. Add salt and granulated sugar. Try not to overdo it because classic thin pancakes are neither sweet nor savory.
Using a whisk or fork, beat the eggs until smooth. Pour in 1/2 milk, stir. Add flour little by little and stir. You will get a thick mixture.
Soften the butter over heat. Add it to the mass and add the rest of the milk. Knead the dough, crushing any lumps.
If you don’t have a professional frying pan, use a homemade one. Place on the stove and heat it up. Coat the bottom with unscented oil.
Using a ladle, pour a thin layer of batter into the pan. To make it spread evenly, shake the container. Bake for one minute on each side.
Place the prepared pancake and brush with butter.

Video recipe

The pancakes turn out delicious. They are served in sour cream or honey. Can be made with savory or sweet filling as you wish.

Classic thick pancakes with milk

For dishes with filling, it is better to prepare thick pancakes. They are perfect for breakfast, dessert or a snack. I suggest trying thick pancakes with milk in the classic style.

INGREDIENTS:

Chicken egg – 2 pieces.
Milk – 300 ml.
Sugar – 2 tablespoons.
Wheat flour – 300 g.
Salt – 0.5 teaspoons.
Baking powder – 2.5 teaspoons.
Butter – 60 g.

Preparation:

Using a mixer, beat milk and sugar. If you don't have a mixer, use a fork or whisk.
Add salt and baking powder to the wheat flour and add to the mass. Stir until smooth. There should be no lumps in the dough, but it should not turn out liquid.
Pour in the melted butter. Stir.
Turn on the stove to low heat. Grease the pan with vegetable oil. Pour the dough so that the thickness is no more than 5 mm. Let it bake for 3-4 minutes until a golden surface forms on each side.

Video cooking

The recipe will help make pancakes fluffy. For real lovers, I recommend a moist, sticky, salty or sweet filling so that the pancake is saturated with juice and becomes tastier.

How to cook pancakes with sour milk

Learning how to cook pancakes with sour milk is useful for those who do not like sweets and are watching their figure. This recipe will yield tender, light pancakes with a sweet and sour taste. They are served for breakfast or lunch, and if you add filling, to the holiday table.

INGREDIENTS:

Sour milk – 1 liter.
Eggs – 2-3 pcs.
Sugar – 3-4 tablespoons.
Soda – 0.5 teaspoon.
Vegetable oil – 5 tablespoons.
Flour – 2 cups.

Preparation:

Break the eggs into a deep container. Beat by adding salt and sugar. Add 350 ml of sour milk to the beaten eggs.
Add flour in portions and stir. Add the rest of the sour milk. Stir, crushing any lumps.
Add baking soda and vegetable oil to make a batter. If the dough is thick, add boiling water.
Crack the pan and coat with oil. Using a ladle, pour the dough into a thin layer. Fry on each side until golden brown.

Pancakes made with sour milk are soft and flexible, so you can use various fillings: minced meat, rice with egg, chicken, mushrooms, salmon, caviar.

Delicious openwork milk pancakes with holes

Every housewife wants to surprise relatives or friends with an unusual dish. I offer a recipe for delicious milk pancakes with holes that turn out delicate and soft.

INGREDIENTS:

Milk – 2.5 cups.
Eggs – 2 pieces.
Sugar – 1 tablespoon.
Salt – 1/2 teaspoon.
Vegetable oil – 1-2 tablespoons.
Soda – 1/2 teaspoons.
Flour – 1.5 cups.

Preparation:

Heat the milk to 40 degrees. Add salt, sugar and eggs. Using a mixer, beat the mixture until foam forms.
Add flour and soda in portions. Beat again with a mixer. Try to whisk until all the lumps are separated. Pour in vegetable oil, mix everything.
Be sure to let the dough sit for 15-20 minutes. When bubbles form, you are ready to bake.
Crack the pan and coat with unscented oil. After pouring a thin layer of dough, spread it over the surface. Fry until holes are formed and the crust is golden brown.

Video recipe

An important nuance when preparing pancakes with holes is a high-quality frying pan to which the dough does not stick. It is best to use cast iron or ceramic cookware.

How to make custard pancakes with milk and boiling water

Although pancakes made with milk and boiling water are thin, they do not stick to the dishes during frying and do not tear. The recipe contains a mandatory condition - the dough is poured with boiling water.

INGREDIENTS:

Milk – 2 glasses.
Boiling water – 1 glass.
Flour – 1.5 cups.
Eggs – 3 pieces.
Granulated sugar - 2 tablespoons.
Salt – 1 pinch.
Vanillin – 1 teaspoon.
Vegetable oil – 3 tablespoons.
Butter.

Preparation:

Break the eggs into a deep container. Add granulated sugar and salt. Mix everything, but do not beat.
Send milk, butter, flour and vanillin there. Using a whisk, stir until smooth.
While stirring the dough, pour in a glass of boiling water. Leave the dough to rest for 10-15 minutes.
Heat a frying pan on the stove. It is best to use ceramic cookware. Grease with vegetable oil only for the first pancake. Using a ladle, pour the dough and spread it over the surface in a thin layer.
Place to fry over medium heat. Once the bottom is cooked through, the edges will begin to curl and pull away from the bottom of the pan.
Using a spatula, flip to the next side. We bake all the pancakes this way.
I advise you to grease the finished treats with butter and roll them into a tube.

The volume of brewed dough indicated in the ingredients will yield about 20 pancakes. The less dough you pour into the pan, the thinner they turn out. Best eaten warm with filling or dipped in syrup. And it’s absolutely great with quince jam.

How to bake pancakes with milk without eggs

Now I’ll share a recipe for making unusual pancakes. What makes them so is the absence of eggs in the dough. The recipe will come to the rescue when, in the midst of cooking, you discover that you have run out of eggs, but you don’t want to run to the store.

Ingredients:

Flour – 300 g.
Milk – 250 ml.
Vegetable oil – 4 tablespoons.
Soda – 0.25 teaspoon.
Salt and sugar - to taste.

Preparation:

Sift flour into a deep bowl, add sugar, salt, mix. Gradually pour the milk into the flour mixture while stirring with a whisk or fork. Try to crush all the lumps.
Quench the soda with vinegar, add to the dough and pour in the oil. Stir and leave for 10 minutes.
Using a ladle, pour the dough into a heated and oiled frying pan. Fry until browned on each side.

Be sure to try the first pancake. If it turns out too tough or hard, dilute the dough with a small amount of boiling water and leave for 10 minutes, then continue cooking.

Fluffy yeast pancakes with milk

Let's talk today about the Russian treat itself. I would like to offer for your attention recipes for pancakes with milk, thin, with holes and very tasty.

Delicious pancakes are the main treat and symbol of Maslenitsa, although on this holiday they also eat traditional pancakes, with different fillings, so that the land is fertile, the year is fruitful, and life is happy and comfortable.

Pancakes can be baked not only from wheat flour, but also from buckwheat (), with millet (), with semolina ().

This dish in Rus' has always been a symbol of the sun, fertility, peace and happiness

Let's not deviate from old traditions, but prepare pancakes for the table as often as possible, especially since you can eat them with sour cream, jam, honey, caviar

Stuffed pancakes with cottage cheese, minced meat, and berries are a real treat.

To make delicious, aromatic pancakes, and the first one not to be lumpy, remember a few secrets that will help you a lot.

7 secrets for baking delicious pancakes

Be sure to sift the flour
Liquid products - milk, eggs, add to flour, and not vice versa
Milk and eggs should be at room temperature
Be sure to add vegetable oil to the dough
Before frying, let the dough rest for 20 minutes.
Bake in a well-heated frying pan with a thick bottom
Pour the dough in small portions, evenly distributing it in a thin layer

Let's start with the traditional recipe

Thin pancakes with holes made with milk - step-by-step recipe

Delicious, tender pancakes - thin with holes, simply delicious

Ingredients needed for baking

We measure out a liter of milk, pour it into a saucepan, heat it over low heat, the main thing is that it is not icy, otherwise the pancakes will not turn over well.

Break two eggs into a bowl

Add 40 g sugar (2 tablespoons)

Add two pinches of salt, half a teaspoon of soda

Mix everything well, thanks to the soda the pancakes come out with beautiful holes

Add 4 - 5 tablespoons of vegetable oil to the eggs and mix again

Measure out 300 ml of warm milk, pour into a bowl, stir

Add 260 g of flour and knead the dough.

We dilute the homogeneous thick dough with the remaining milk, the dough should look like cream, leave it for 15 - 30 minutes at room temperature, the dough will become homogeneous, and the pancakes will not tear when turned over

We put a frying pan on high heat, it is best to bake pancakes in a cast iron frying pan, grease it with vegetable oil.

Pour a little dough onto a hot frying pan, turning it along its axis, distributing the dough over the entire surface of the frying pan.

Once the edges are browned, you can safely turn it over

The second side is browned, remove it to a plate, pour the second portion of dough into the frying pan

Pancakes are fried very quickly over fairly high heat, be sure to taste the first one to adjust the amount of salt and sugar

Recipe for making delicious thin pancakes with milk

We prepare thin pancakes with milk, tender, delicious - you'll lick your fingers

Ingredients:

3-4 eggs
1 glass of milk
2 glasses of water
2 table. lie Sahara
1 tsp. lie salt
2-3 cups flour

To prepare, take this list of products

Beat three eggs into a bowl and add sugar

Add salt and mix everything with a whisk

Add the sifted flour, mix thoroughly, you will get a very thick dough

Pour milk into it and mix until the whole mass is homogeneous.

Add water, mix everything again, you should get a liquid dough

Pour vegetable oil into it - our dough is ready

Pour a small amount of dough into a hot frying pan and fry on both sides

Transfer the prepared pancakes to a plate and coat the top with butter.

You can eat it with sour cream, honey, jam.

Classic recipe for pancakes with milk

Classic pancakes are the most common and familiar

Ingredients:

500 ml milk
3 eggs
280 g flour
2 table. lie Sahara
0.5 tsp. lie salt
2 table. lie vegetable oil

These products must be prepared

Beat eggs into a deep bowl
Add milk and mix with a whisk
Continuing to stir the mass, add the sifted flour
Add salt and sugar, make the batter homogeneous
Cover with a towel and set aside for 20 - 30 minutes
Grease a frying pan preheated over high heat with vegetable oil.
Pour a small amount of dough into the center of the pan
Taking the frying pan in your hand, turn it so that the dough spreads over the entire bottom of the frying pan in a thin layer
When the edges of the pancake brown and begin to dry out, turn them over to the other side with a spatula.
When it is browned over the entire surface, transfer it to a plate.
Taste it, add salt or sugar if necessary; if the pancake is too thick in your opinion, pour the dough in a smaller portion.

Pancakes with milk - video recipe for pancakes in a bottle

Delicious, thin, tender, openwork pancakes made with yeast

Beautiful, thin pancakes are very tasty and look beautiful

Pancake batter composition:

3.25 cups milk 2.5% fat
10 g dry yeast
2 chicken eggs
500 g wheat flour
2 tbsp. spoons of sugar
1 teaspoon salt
2 tbsp. spoons of vegetable oil

Preparation:

Pour the yeast into a bowl
We dilute them with ¼ cup of warm milk
Add a pinch of salt and 1 teaspoon of sugar
Cover with a towel and place in a warm place until they rise (they will begin to bubble)
Add salt and sugar to flour, beat in eggs, mix
Pour in heated milk
Continuing to stir, pour in the yeast
Knead the dough until smooth so that there are no lumps
As you knead, add vegetable oil.
Cover the kneaded mass and place in a warm place.
Mix the risen (increased in volume) dough
This action must be done 3 – 4 times
Make sure it doesn't run away
The entire preparation process will take you about 2 – 2.5 hours
Fry in a hot frying pan like regular pancakes on both sides
The dough will be poured into the pan in the form of foam.
You can serve ready-made pancakes with sour cream, jam, honey

If you liked the suggested recipes, tips, and methods for preparing pancakes, share them with your friends and write responses in the comments.

Good day everyone! Today we will prepare for Maslenitsa and bake a whole mountain of thin pancakes with milk so that they turn out with holes and are very tasty and tender. By the way, do you know when this holiday is celebrated this year? After it there will be Lent until Lent.

This sweet or unleavened delicacy is loved by everyone, as they say, from young to old. Therefore, if you have never baked such a treat in your life, then let’s correct ourselves, and I will help you with this.

Take it into your piggy bank and bake it at least seven days a week when this bright holiday comes. And to make it more varied, don’t forget about other options, for example

I’ll start, as usual, with the most basic and easy option, in which the main ingredients will be milk and egg. For aroma and a sweet note, vanilla sugar will be used, which you basically don’t have to add, but it will be much tastier and you will 100% like it.

To fry this round culinary product, take a good pancake maker, preferably cast iron, or a frying pan with a thick bottom.

We will need:

Milk – 3 tbsp.
Flour – 1.5 tbsp.
Vanilla sugar – 1 tsp
Oil for frying pan
Eggs – 1-2 pcs.
Sugar – 6 tbsp

Cooking method:

1. In order to get those very thin pancakes, you need to do everything as described in these instructions. First of all, warm the milk so that it becomes warm, not cold. But you don’t need to make it very hot either. Next, add eggs, sugar and vegetable oil.

2. Mix the whole mass with a whisk to obtain a homogeneous consistency. In another container you will need to mix flour and vanillin. Then add half of the egg mixture to these dry ingredients and stir well, you will get a thick mass. And then dilute it with the remaining milk and eggs.

After this, you need to thoroughly mix the entire mixture and move it aside to rest for 20 minutes.

3. Then heat the frying pan and grease it with a thin layer of vegetable oil. Pour the pancake mixture into one ladle, spreading it evenly and evenly over the surface of the pan. Fry until you see golden edges, and then turn over to the other side.

4. The result will please you very much with its splendor and perforated patterns. Bon appetit!

A very tasty proven recipe for pancakes per liter of milk

Now we’ll make a big batch, although depending on how many people you have as guests, maybe this won’t be enough for you. There are four of us in the family and such a batch does not last long; the next day it is no longer there. So, you can add 0.5 liters of milk to this proportion in order to increase all other ingredients by half.

The option is good and easy to prepare, because it is time-tested. If in the first recipe we made it without soda, then here it will need to be added, which in turn will give even more fluffiness.

We will need:

milk - 1 l
flour - 3-4 tbsp.
salt - 1 tsp
egg - 3-4 pcs.
sugar - 2 tbsp or to taste
vegetable oil - 2 tbsp
soda - 0.5 tsp

Cooking method:

1. Take a clean bowl and break chicken eggs into it, add salt, soda and sugar. Beat with a kitchen whisk until smooth and dissolve the sugar.

2. Then, directly over this egg mixture, sift the flour through a sieve. Stir everything with a wooden spatula.

3. You should have a fairly viscous consistency. And only after that start pouring warm milk.

Important! Do this exactly so that flour clots, in other words, lumps, do not appear later. You can use a mixer and then, for sure, they will not arise.

The mass will immediately turn out liquid, approximately resembling liquid sour cream. Let it sit in a warm place for about 15 minutes and proceed to the next step. By the way, you can add cinnamon or cocoa powder here to improve the taste.

4. Fry in a frying pan, heated quite well and greased with odorless oil on both sides. Turn the pancake over with a spatula or knife.

5. Then place on a plate and grease each milky round creation with butter so that they do not stick to each other.

6. And then call everyone to the table, drink tea and take a sample, set out sour cream, honey or sour cream for your guests so that they have something to dip into. Bon appetit!

Cooking pancakes with boiling water

Now let's make the dough and brew it with boiling water, this can be prepared very quickly and without much hassle, especially when there is a detailed description of all the actions with voice acting.

Pancakes with milk (delicious recipe without eggs)

In the last post I already gave you an option without adding chicken eggs, but there it was completely different. This time I want to show you how to make it using ready-made pancake flour. Let me tell you a secret, quick cooking sometimes also comes in handy when you want something tasty right away.

We will need:

Pancake flour - 500 g
Water - 2 tbsp.
Milk - 2 tbsp.

Cooking method:

1. Take flour and pour it into the container in which you will make the dough. Be sure to read the instructions on the back and check the release date and expiration date before following the step-by-step steps.

2. Now pour milk into the flour and mix thoroughly until smooth. Then begin to gradually pour in the milk in a stream while stirring. You will get the same consistency as in this photo.

3. The fun part remains, turn on the stove and heat the frying pan until it glows, then use a ladle to scoop out the liquid and distribute it evenly over the surface of the frying pan. Wow, look at the bubbles that started running.

4. Then throw the pancake so that it turns over in the air. Of course, this is difficult to do, but this is how real masters bake, I usually turn it over with a spatula, it’s more convenient for me, how do you do it?

5. And here they are, the ruddy little darlings are ready, just waiting to be swept off the plate. Serve with a good mood and a smile on your face.

Pancakes cooked with milk according to the classic recipe

Now we will bake from whole grain flour, according to the traditional recipe. Such baking is very healthy, I have the properties of flour, of course, fried foods do not provide any particular benefit.

In turn, this is also a custard version, in which boiling water is necessarily added to the dough.

We will need:

Egg - 3 pcs.
Milk - 0.5 l
Sugar - 3-4 tbsp
Salt - 1 pinch
Soda - 1 pinch
Flour - 8 tbsp (whole grain)
Vegetable oil - 2 tbsp
Boiling water - 1 tbsp.

Cooking method:

1. Break eggs into a large cup, add salt, sugar and soda. Beat everything thoroughly with a hand whisk until slightly foamy. Then add one second part of milk and stir.

2. After this, take the flour sifted through a sieve and place it with these ingredients. Stir, you should get a dough like pancakes. Let it sit at room temperature for 30 minutes with the lid closed.

3. Next, you need to liquefy the mixture, pour in a little milk, then stir and pour in again. So, until all the necessary milk is gone. Then boil the kettle and pour boiling water over this resulting mixture. Add vegetable oil and stir everything again.

4. Now fry the pancakes in a frying pan with a thick bottom until cooked on both sides until beautifully golden brown on the edges.

And remember that you need to use up the dough to the last drop so that you get a lot of round goodies.

Advice! Be sure to taste the first pancake; if desired, you can add more salt or sugar.

5. Serve them brushed with butter or doused with sweet fruit syrup along with fruits and berries. Bon appetit!

Openwork pancakes made from milk and kefir (they come out with a hole and thin)

Do you want to captivate all your guests with the originality and festive appearance of this delicacy. Then present them with lace pancakes in the shape of hearts or some other patterns. The idea is quite simple and very interesting, but it is already in great demand among everyone who wants to turn an ordinary dessert into incredible creations.

I suggest you take the dough recipe for kefir and milk, and then divide it into two parts and add cocoa powder to one part for color.

We will need:

ready-made pancake dough
bottles - 2 pcs.
pan
vegetable oil for lubrication

Cooking method:

1. So, I hope you have found and prepared any recipe, add a couple of spoons of cocoa powder to one bowl and mix thoroughly.

2. Now you need to fill the cooking bottles with liquid.

3. Heat a frying pan over medium heat, grease it with oil and start creating. Draw any pattern in the shape of a butterfly, heart, napkin, snowflakes, cobwebs, geometric shapes, etc.

4. Remember that these pancakes bake very quickly. Therefore, do everything actively, the main thing is not to be afraid to apply anything with dough and then everything will definitely work out.

5. Look, it turned out to be a flower. Turn the products over to the other side using a spatula, and be careful not to tear anything.

6. Then put it on plates and call your tasters, even the cat will be delighted).

Video on how to cook holey pancakes with boiling water quite quickly

Do you want to learn how to do this so that the pancakes turn out quite beautiful, tasty and not rubbery? And they also had a golden crispy edge, get acquainted with the secrets from this blogger, the exact proportions are given here and the result turned out to be unsurpassedly tasty and appetizing. Probably because this simple version of the housewife was inherited from her grandmother.

Old Russian recipe for pancakes without soda using yeast

You want this dessert to just melt in your mouth and look super pretty on the plate. Then make yeast pancakes. Remember, we did something like this, but the dough had to rise 3 times, and this was an obstacle for many. This option will be quick, so I advise you to try it).

We will need:

milk - 0.5 l
dry yeast - 1 tsp
sour cream - 50 ml
flour - 250 g
salt -0.5 tsp
sugar - 2.5 tbsp
egg - 1 pc.

Cooking method:

1. Sift flour into a cup through a sieve. Add dry yeast and stir.

2. Then immediately pour in the prepared milk, it should be heated and warm. Whisk.

Important! Pour in the milk in a thin stream, using a whisk to prevent lumps from forming.

You will notice that it immediately begins to bubble. Then add granulated sugar, salt and sour cream. Break the egg.

3. Now let the dough rest and rise well. Cover it with film or a towel and place it in a warm place; you can speed up this process and place the container in a pan with warm water, or use a slow cooker for 20 minutes at a temperature of 40 degrees.

4. After the dough has risen, stir it with a ladle and start baking pancakes in a well-heated frying pan. Lubricate it with vegetable oil at the very beginning so that the first pancake is not lumpy.

When frying, bubbles will appear that will deftly burst before your eyes. Superbly simple!

Important! If it suddenly happens that your goodies don’t spread well in the pan, the dough turns out thick and you don’t know what to do, then add water or milk to the dough, stir thoroughly and continue baking.

5. That’s all, quite simply and easily we baked a bunch of delicious sunshine and now you can treat everyone to Maslenitsa. Brush with melted butter to prevent them from sticking to each other.

6. Beauty, of course the appearance is different from the usual yeast-free options. So check it out and taste it! Bon appetit!

Recipe for thin milk pancakes with baking powder

If you want to introduce experiments into your life, nothing complicated or incomprehensible, let’s replace regular baking soda with a secret ingredient, guess what, I think so!

We will need:

milk 2.5% - 700 ml
chicken eggs - 2 pcs.
granulated sugar - 2 tbsp. l.
salt - 1 tsp.
flour - 2 tbsp.
baking powder - 1 pack
Sunflower oil - 2 tbsp.
water - 100 ml

Cooking method:

1. Let's get started, the procedure will be approximately the same as in the second version of this note. Add eggs, sugar and salt to warm milk. Stir and add flour and baking powder. Then pour in the vegetable oil and mix again.

2. Now make the dough, pour boiling water, and boiling water.

3. Grease a hot frying pan with butter, and then spread the dough over the surface in the form of a circle. Fry until cooked on both sides, turn over with a knife or spatula.

4. This is such a ruddy batch of delicious creations. Serve with sour cream and sweet tea, or you can boil

Recipe for pancakes with sour milk

A universal option that can be made every day; this time we will not add any yeast, baking soda or baking powder. Let's try to do without all these ingredients.

And you know, there’s another trick, I discovered it quite recently, I somehow took it and separated the whites from the yolks. And I beat them separately, it turned out incredibly tasty and savory, I don’t know what this property gives if you do it this way, but it seemed to me that it only got better).

We will need:

Eggs (selected) 3 pcs.
Sour milk - 500 ml.
Flour - 200 g
Butter – 100g
Sugar - 2 tbsp. l
Salt - ½ tsp

Cooking method:

1. Separate the whites from the yolks. Then first beat the whites with a mixer until foamy, add half a teaspoon of salt and continue beating.

2. Place three yolks, two tablespoons of sugar in another container, mix with a spoon and pour in warm sour milk, you can also take regular, not sour milk and stir.

3. Pour flour into the yolk mixture, mix thoroughly and quickly with a whisk.

5. Now all that remains is to add the whipped whites and mix everything again with a regular spatula or tablespoon.

6. Now let's bake, grease the frying pan with butter, pour a ladle of prepared pancake dough and distribute it evenly over the surface.

7. Then turn over to the other side, remember that the first side takes longer to bake than the second. Decorate with berries and eat to your health!

That's all for me, dear friends. Bake with pleasure and good mood. Good luck and success to everyone! All the best. Bye!

Milk pancakes are thin and very tasty

5 (100%) 1 vote

It looks like Maslenitsa is continuing for me. I baked pancakes again, or rather, I made thin and very tasty pancakes with milk according to my family’s order. We wanted pancakes or pancakes for breakfast. Well, ok, order accepted. I made thin pancakes with milk for my eaters, I took the recipe with photos step by step for my readers. As always, the recipe for pancakes with milk will be detailed. I will show you how to make pancake dough of the correct consistency, and tell you about the important details of preparing thin pancakes with milk so that you get the same ones as in the photo. Pancakes made with milk are ideal for stuffing and cakes.

Ingredients

To prepare thin pancakes with milk you will need:

eggs – 2 pcs;
wheat flour – 200 g;
milk 2.5% – 500 ml;
granulated sugar - 3 tbsp. l;
salt - a pinch;
vegetable oil – 3 tbsp. l.

How to cook thin pancakes with milk. Recipe for thin pancakes

Combine eggs, salt and sugar in a container with high walls. I make the dough not very sweet, if you like sweet pancakes with milk, add another spoon.

Pour in milk, about a third (150 ml). You can warm it up a little; warm flour will swell faster.

Culinary advice. Thick dough is easier to mix and make homogeneous, so it is better to add milk in parts.

Beat the mixture until fluffy foam appears. In this recipe for pancakes with milk, the dough should be fluffy, so it is advisable to use a mixer or food processor for whipping.

We pre-sift the flour, removing impurities and saturating it with oxygen. This is also one of the conditions for a correct pancake test. Add to the milk-egg mixture.

First, mix the dough with a spoon, moisten the flour so that it does not fly apart. Then we work with a mixer. At this stage the dough will be quite thick, almost like cream. You need to make it homogeneous, without lumps.

The photo shows that bubbles have already appeared, the consistency is homogeneous, and the density is approximately the same as condensed milk. Pouring out from a spoon, the thick dough falls as if in waves, while the liquid dough leaves a hole.

Pour in the remaining milk, also in parts. Mix again, set the speed to medium or maximum so that there are more bubbles.

Pour oil. I usually use refined sunflower oil, sometimes I add butter after melting and cooling. The taste with cream is more tender, softer.

Beat everything again. The consistency of the dough will not be completely liquid, approximately like cream, only with bubbles. Now it no longer falls in waves, but flows freely and a funnel remains on the surface. In any case, after the first pancake it will be clear whether the desired thickness has been obtained or whether it needs to be corrected: if it breaks, add more flour; if the dough does not spread well, add milk.

The dough for thin pancakes with milk is ready. He needs to stand for a while, 10-15 minutes. Stir before frying. Heat a frying pan, or better yet two, over high heat. Reduce the heat and grease the surface with a pastry brush or cut potatoes, dipping into oil. Or a piece of lard, picked up on a fork. Scoop out the dough and pour it into the pan. We determine how much to pour by trial method; it’s difficult to give advice here. It needs to be enough to cover the entire surface of the pan. I have a small frying pan with a diameter of 18 cm, I pour it with a small ladle, it contains 2.5 tbsp. l. test. Rotate the pan and shake it so that the layer is thin. If the pan is well heated, then holes will appear on the pancake almost immediately. Fry for half a minute, thin pancakes cook quickly.

Culinary advice. The time for frying pancakes depends on the heat of the pan. You need to turn it over when the top of the pancake becomes matte, without liquid areas, and begins to darken a little around the edges.

Use a spatula or pick up the pancake with your hands and turn it over. The second side will brown even faster. After 15-20 seconds, lift the edge, and if the bottom is browned, throw it onto a plate. Cover and pour the next portion of dough into the pan.

In half an hour you will get an impressive stack of thin pancakes; they bake very quickly in two frying pans.

So that soft, not very hot pancakes appear on top, cover the stack with a flat dish and turn over. Serve thin pancakes with milk immediately after frying, with honey, condensed milk or whatever you like. Bon appetit! Your Plyushkin.