How to bake simple pancakes. Pancakes

The pancakes turn out very tender and soft.

Ingredients

• 3 eggs;
• 2 tablespoons sugar;
• ¼ teaspoon salt;
• 500 ml milk;
• 220–240 g flour;
• ¼ teaspoon of soda;
• 2-3 tablespoons vegetable oil + for greasing.

Preparation

Whisk the eggs with sugar and salt. Pour in about 100 ml of warm milk and beat again. Add sifted flour and baking soda, mix thoroughly.

Gradually pour in the remaining warm milk, stirring the dough until smooth. Add the oil, beat and let the dough sit for 10-15 minutes.

Grease a frying pan with a small amount of oil and heat thoroughly. Cover the bottom with a thin layer of dough and fry over medium heat on both sides until golden brown.

Many small holes appear on the finished pancakes, which is why they are called openwork.

Ingredients

• 360 ml milk;
• 120 ml kefir;
• 2 eggs;
• 150 g flour;
• 1 teaspoon baking powder;
• 2 tablespoons sugar;
• ⅓ teaspoon salt;

Preparation

Combine milk and... Add eggs and whisk. Sift flour, baking powder, sugar and salt. Add the flour mixture and butter to the liquid mixture and stir until smooth.

Heat a frying pan greased with a small amount of oil. Place some dough so that it covers the bottom. Cook over medium heat until golden brown on both sides.

Be sure to grease the pan with oil before each new portion of dough.

Yeast pancakes will be slightly thicker than regular pancakes. Many people love them precisely for their splendor. And there will also be a lot of holes in them.

Ingredients

• 30 g pressed yeast;
• 3 tablespoons sugar;
• 1 liter of milk;
• 3 eggs;
• 1 teaspoon salt;
• 600 g flour;
• 200 g.

Preparation

Crumble the yeast, add 1 spoon of sugar and pour in a small amount of warm milk. Mix thoroughly and let sit while you prepare the other ingredients.

In a large bowl, whisk the eggs, salt and remaining sugar. If you want, you can take more sugar. Pour in all the warm milk and whisk. Add the yeast mixture and stir again.

Gradually add flour, stirring the dough until smooth. Pour half the melted butter into it. Cover the container with a towel and put it in a warm place for 40–50 minutes. During this time, the dough needs to be mixed a couple of times.

Heat some of the remaining oil in a frying pan thoroughly. Pour the dough onto it and fry over medium heat until golden brown on both sides. Use a little more dough than for all other pancakes.

The pan must be greased before cooking each pancake.

Rawlik/Depositphotos.com

The pancakes will come out thin, tender and a little lacy.

Ingredients

• 480 g flour;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 500 ml milk;
• 3 eggs;
• 1 tablespoon vegetable oil + for greasing;
• 620 ml water.

Preparation

Add salt and sugar to the sifted flour and mix. Add the eggs and whisk thoroughly until smooth. Pour in the oil and stir. Then add hot water and thoroughly whisk the mixture again. Let the dough sit for about 30 minutes.

Grease a frying pan with a small amount of oil and heat thoroughly. Spread a thin layer of dough and cook over medium heat until golden brown on both sides.

You can grease the pan only before preparing the first pancake.

Baking with condensed milk will be sweet, aromatic and beautiful.

Ingredients

• 370 g;
• 2 eggs;
• a pinch of salt;
• 650 ml water;
• 300–320 g flour;
• 2 tablespoons vegetable oil + for greasing.

Preparation

Whisk condensed milk, eggs and salt. Pour hot water into a can of condensed milk and add to the mixture. You will need two jars of water - this is approximately 650 ml. Add flour and mix thoroughly until smooth. Add butter to the dough and leave for 15 minutes.

Heat a frying pan greased with a small amount of oil. Place some dough to cover the bottom of the pan. Fry over medium heat until golden brown on both sides.

This recipe will help you out if for some reason you don’t eat eggs or there simply aren’t any in the refrigerator.

Ingredients

• 200 g flour;
• 2 tablespoons sugar;
• a pinch of salt;
• 500 ml milk;
• 2 tablespoons vegetable oil + for greasing.

Preparation

Add sugar and salt to the sifted flour. While stirring with a whisk, pour in milk at room temperature in portions. Add oil and beat the dough thoroughly again. Leave it to steep for 15 minutes.

Heat a frying pan greased with a small amount of oil. Cover the bottom with a thin layer of dough and cook over medium heat until golden brown on both sides.

It is not necessary to grease the pan before each new pancake.

These are savory pancakes flavored with green onions.

Ingredients

• 3 medium potatoes;
• 250 ml milk;
• 1–2 cloves of garlic;
• 2 eggs;
• 1 teaspoon salt;
• 1 teaspoon sugar;
• 4 tablespoons vegetable oil + for greasing;
• 150 g flour;
• a few green onions.

Preparation

Cut the peeled potatoes into large pieces until soft. Drain the water and mash the vegetables with a masher. Add hot milk and chopped garlic and make a smooth puree.

After a couple of minutes, add eggs, salt, sugar, butter and mix. Gradually add the sifted flour, kneading the dough. It should be a little thicker than regular pancake batter.

Grease a frying pan with oil and heat thoroughly. Spread a little dough over it and sprinkle with chopped onions. Fry over medium heat until golden brown on both sides.

It is better to grease the pan with oil before each new portion of dough.

Everyone has eaten pancakes with sour cream or jam at least once on Sunday morning or on Maslenitsa. But why not eat this delicacy more often? How to make delicious pancakes? Find the answer in this article. We will tell you how to cook delicious pancakes not only with water and milk, but also with kefir.

Just a few decades ago, no Russian dish could compare in popularity with pancakes. They accompanied a person throughout his life. They fed women in labor with pancakes and used them to remember a person.

However, pancakes are loved not only in Russia, but throughout the world. The French, for example, are famous masters of thin pancakes; Americans prefer thicker ones and build towers out of pancakes, serve them with bacon and top with maple syrup.

How to make pancakes with milk?

For the pancake test you will need:
- 2.5 tbsp. milk
- 250 g flour (1 cup)
- 1-3 eggs
- 1 tbsp. l. sugar and a pinch of salt
- vegetable oil or fat for frying

How many eggs to put in the dough is up to everyone to decide for themselves. They change both the taste and properties of the dough. This is a binding ingredient that turns it into a homogeneous mass without lumps, and also provides a golden brown crust. However, the pancakes will not fall apart even without eggs. Remember, the more eggs, the denser the dough, otherwise the pancakes will be “spongy” and soft.

How to make pancakes?

The dough must be made according to all the rules. First, pour the sifted flour into a heap, make a well in it, beat the eggs in a separate bowl, then pour them into the well, then add half the liquid (milk), and then knead with a whisk or fork, mixing all the ingredients. If you knead the dough with a spoon, it is almost impossible to avoid lumps. After the dough has become homogeneous, you need to gradually add the butter and the remaining milk. Ideally, you should leave the dough for at least half an hour so that it rises a little, and only then start frying.

If you have kitchen utensils at hand, the cooking process can be made easier. In this case, it is still better to sift the flour. This way the dough will be saturated with oxygen. Beat the sugar, salt, and half of the liquid in a bowl with a hand blender or mixer, then add the flour. After the dough is whipped until smooth, add the butter and the rest of the liquid. The last step is necessary in order to control the consistency of the dough. How to make thin pancakes? Just. When preparing the dough, you need to remember that it should look like very liquid sour cream. To make the baked goods thicker, the dough should be similar to the consistency of just sour cream.

The first pancake is cooked on a hot frying pan. In this case, it is better to use dishes with a heavy, thick bottom. After the first pancake, we reduce the heat and find the optimal temperature, as they say, experimentally. Our dough already contains oil, so there is no need to grease the pan.

However, for the first pancake, as practice shows, this is necessary. In addition, if you use a frying pan without a special coating, you will still have to use oil. And you don’t need to pour oil directly from the bottle, otherwise you’ll have to pour the excess out of the pan later - the pancake in excess can simply slide to the side. You can use a special spray bottle or a piece of frozen animal fat, which is dipped in oil and rubbed into the pan.

Pour a little batter and spread it over the entire surface of the pan, using your hand to control the batter in the pan. At the same time, do not let the edges stick with a spatula.

Note that if you add a teaspoon of soda, quenched with lemon juice or vinegar, to the dough, and add enough flour so that the dough has the consistency of thick sour cream, then you can bake delicious pancakes at lower heat. They should be poured into the pan with a spoon. If you bake completely without oil, the pancakes will turn out flat and dry, but if you fry in oil, they will be rosy and fluffy.

How to cook pancakes with water?

This method of preparing pancakes is rightfully considered the simplest. It does not require special skills or craftsmanship. In addition, you can always please yourself and your loved ones with such pancakes, especially if you have run out of milk and really want something tasty.

To prepare these pancakes we will need:
- half a liter of water
- two or three eggs
- two tablespoons of vegetable oil
- a pinch of salt
- two tablespoons of granulated sugar
- two glasses of flour

1. Beat the eggs with a whisk first. Mix flour, eggs, sugar and salt, knead the dough. It is important to ensure that the flour dissolves and the consistency becomes uniform. The dough should be quite liquid, a little thinner than sour cream. There should be no lumps left.
2. Heat a large frying pan. Then, reducing the heat to medium, start baking pancakes, pouring the batter using a ladle.
3. After pouring the dough into the pan, let it spread evenly by tilting the pan in different directions. Fry pancakes on both sides.
4. When the first pancake is ready, you need to try it. If necessary, add missing ingredients: water, salt, sugar.
5. Before each new portion of dough, it is better to grease the pan with oil so that the pancake does not stick to its surface.

How were pancakes prepared in Rus'?

The recipe is surprisingly simple, and this makes it especially attractive. If you really want something more substantial, bake pancakes with milk.

Kefir pancake recipe

This version of pancakes is good because kefir, being a fermented milk product, gives the dough a special softness and airiness. In addition, kefir is easier to digest and is a dietary product, while milk is not suitable for everyone.

To bake pancakes with kefir, you will need:
- one glass of flour
- one glass of kefir
- one glass of boiling water
- two chicken eggs
- soda - on the tip of a knife
- salt - about 1/2 teaspoon
- sugar - 1 tablespoon
- two to three tablespoons of vegetable oil

First of all, you need to beat the eggs with a mixer until foam appears. Add salt before whisking. It is better that the eggs are cold, then they will beat better.

Then pour a glass of boiling water into the resulting mass and continue whisking. After a while, pour kefir in there. Mix the sifted flour with soda and add a tablespoon at a time to the resulting mass. Mix thoroughly and make sure that no lumps form.

Sweet pancakes: recipe from the chef

Then add vegetable oil and sugar. After this, mix thoroughly again and bake in a hot frying pan.

Yeast pancake recipe

For the dish you will need: 280-300 g flour, 750 ml. milk, 2-3 eggs, 3-4 tbsp. l. butter, 1-2 tbsp. sugar, 20-25 gr. yeast, 250 ml. water, 1 tsp. salt.

First, you need to pour warm water into a bowl and add 1 tsp to it. sugar, mix. Next, crumble the yeast into it and mix thoroughly. The yeast should be completely dissolved. And then gradually add a glass of sifted flour and mix thoroughly again.

Place the bowl with the resulting dough in a warm place, after covering it with a towel or napkin. While the dough is rising, melt the margarine or butter and cool (if the butter is hot, it can burn the yeast). Grind the egg yolks with sugar.

Add the yolks, ground with sugar, butter (either vegetable oil or margarine), salt to the finished dough and mix well.

Next, add flour and milk alternately into the dough in small portions. Add half a glass of flour and half a glass of milk. And stir the dough thoroughly every time so that there are no lumps in it. As a result, it turns out that you put 2 cups of flour and 3 cups of milk into the dough.

Cover the dough again with a napkin or towel and place in a warm place to rise. When it rises, stir it and leave it again for a while. After the next approach, add the egg whites, beaten with salt, to the dough, mix and let the dough rise further.

The dough has risen and you no longer need to stir it; bake the pancakes right away. In this case, use a ladle to lift the dough from the bottom to the very top.

Pancakes with seasoning

When baking, pour some dough into the middle of the pan and rotate it so that the dough spreads. After the pancake is browned on the bottom, turn it over with a spatula and fry the other side.

Grease the finished pancakes with butter and place them aside. To keep the pancakes hot and delicious, place them in a warm oven until you finish baking the rest.

What to do if pancakes stick?

Experienced cooks advise that to prevent pancakes from sticking, you need to use a special pancake frying pan for cooking. It’s better if you cook only pancakes on it and nothing but pancakes. By the way, “sour” pancakes, that is, those cooked with yeast, rarely stick.

You should start frying in a hot frying pan, and then reduce the heat. A regular frying pan can be treated as follows: drop some vegetable oil on it, heat it up, remove from heat, add salt and rub it over the frying pan with a piece of cloth (by the way, it should not be Teflon). After this, the vessel should be washed.

What to do if pancakes burn? A very common question that housewives ask. The answer is simple - a lot depends on the frying pan. You should treat it with salt or buy a special pancake pan. Remember that over time, any utensils will wear out.

If the pancakes tear, then you most likely did not maintain the proportions. If we planned thick ones, we added baking powder; thin ones, we added flour.

Pancakes with filling

Everyone knows pancakes with meat, pancakes with cottage cheese too. These are the most popular fillings. However, amateurs recommend making baked goods with fish, such as salmon, and gourmets recommend making baked goods with red caviar.

Stuffed pancakes “Sacks”

The recipe for making such pancakes is banal. First you need to prepare the right pancakes and pack them in an envelope with the filling inside. Almost all products are suitable for the filling: cottage cheese, mushrooms, berries and fruits, mashed potatoes, herbs.

The editors of the site wish you bon appetit and new culinary successes in preparing the original Russian dish.

Secrets of experienced housewives for baking pancakes

To make your pancakes even more delicious and pleasing to the eye, take note of the following secrets.

Every more or less experienced housewife knows how to make pancakes, and Russian grandmothers can present so many options for preparing this delicacy that you can implement them all your life.

In each region, pancakes are prepared differently and served with completely different fillings and dressings.

Thin, thick, delicate, with or without traditional filling - any pancakes will turn out delicious if you put a little of your warmth into their preparation.

Regular pancakes without filling are served still hot, generously seasoned with butter or sour cream. These pancakes are special make them curvy using yeast to prepare them.

The traditional Russian recipe for Maslenitsa or any other occasion for which homemade thick pancakes are made is kept in almost every family and passed on from the older generation to the younger.

Pancakes intended to serve with filling, must be elastic and very thin. The fillings for pancakes can be varied: caviar, lightly salted salmon, herbs, mushrooms, cottage cheese.

After all, this famous Russian dish is served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, and raisins.

Making perfect pancakes isn't that difficult. You can always find your own version of the recipe according to which you will bake pancakes. Next, you will learn how to make dough for pancakes, you will be able to study several recipes and get acquainted with photo and video materials.

Each housewife prepares the dough in her own way, but there is certain ingredients, which must necessarily be included in pancakes:

Flour (wheat, corn or buckwheat, always sifted);

Liquid (milk, water, kefir, low-fat sour cream or even beer);

Salt, sugar;

Vegetable oil (add directly to the dough to make it elastic);

Eggs, as a binding element, give your dough body, but they are not necessary.

To make pancake dough, you can use the following universal recipe.

Prepare all the necessary ingredients in advance:

• 2 glasses of liquid (water, milk or a 1:1 mixture of both);
• 1.5-2 cups flour;
• 1-3 eggs;
• 1-3 tbsp. spoons of sugar;
• 0.5 teaspoons of salt;
• 1.5-2 tbsp. spoons of plant oils

1. Take a container, in which you will stir your dough. A large saucepan or deep bowl works best.
2. Sift flour into the bottom of the container, make a small funnel in it and pour lightly beaten eggs into it. You can vary the number of eggs yourself; as mentioned earlier, they serve to thicken the dough and form a crispy crust. Therefore, if you want to bake soft, spongy pancakes, you can add fewer eggs or do without them altogether.
3. Following the eggs add half of the liquid to a container with flour, preheated to a temperature of 40 degrees.
4. Gently beat the ingredients with a mixer or using a whisk, trying to get a homogeneous mass.
5. Next add the remaining liquid, sugar, salt and vegetable oil.

Also you can use the second option.

1. First of all, you need to beat half the liquid in a mixer along with the eggs, add flour (it should be stirred to avoid lumps).
2. Then add the remaining amount of liquid, controlling the consistency. This way you will monitor the thickness of your future pancakes.
3. If you like thin ones - add fluids just enough so that you get the consistency of very liquid sour cream. The dough for baking thicker pancakes simply resembles liquid sour cream.

We have revealed only 2 ways to prepare pancake dough. You can try each of them and choose the best option for yourself. Once you've got your hands full, you'll learn how to quickly cook pancakes and, perhaps, create your own unique recipe.

How to cook pancakes with milk: recipe, photo instructions, useful tips

Traditional pancakes are made with milk. You can also use liquid sour cream, as our ancestors did, but such a snack will turn out to be very fatty, which will not be entirely healthy for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes with milk, because the final product is unusually soft, thin, tender and tasty.

To prepare a serving of 15-20 pancakes, you will need:

• 2 eggs;
• 500 ml milk;
• 1 cup flour;
• 3 tbsp. Spoons grow. oils;
• 1 tbsp. spoon of sugar;
• 0.5 teaspoons of salt.

And now let's go straight to the recipe, thanks to which you can quickly prepare pancakes with milk.

1. Prepare the ingredients: the flour must be sifted, and the milk and eggs must be removed from the refrigerator and left at room temperature for half an hour.
2. Take a dry and clean bowl. Beat 2 eggs in it along with the required amount of salt and sugar. Helpful advice: to prepare sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
3. Gradually adding milk, beat the mixture with a whisk or with a mixer.
4. Add flour little by little, after sifting it through a sieve. This will saturate your dough with oxygen, making it light and airy.
   Helpful advice: add flour and stir the resulting mass until your dough begins to resemble liquid sour cream in consistency.
   
5. Last but not least pour vegetable oil into the dough.
   Helpful advice: Stir your dough well, so the oil is evenly distributed and the pancakes will not burn.
6. Let's move on to the baking process. So that your first pancake doesn’t come out lumpy, heat the pan well. For these purposes, it is best to take a cast iron pan with a flat bottom or a special pancake frying pan.
   Helpful advice: grease a hot frying pan with vegetable oil using a napkin or a special silicone brush.
7. Pour a small amount of batter into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
   Helpful advice: Bake the pancake for 2-3 minutes over low heat.
   
8. Carefully turn the pancake over using a wooden or silicone spatula. Bake for another 3 minutes.
   
9. Place the finished pancakes on a large plate.. Helpful advice: Brush hot pancakes with butter to keep them soft.
   

How to make pancakes on water?

If you can't drink milk, you can make pancakes with water. For making unleavened pancakes purified drinking water is suitable or sparkling mineral water. Moreover, half a teaspoon of soda is added to the dough, which is kneaded with ordinary still water. The remaining ingredients are the same as in pancakes with milk.

Ingredients:

• buckwheat flour - 100 g;
• water - 500 ml;
• wheat flour - 100 g;
• eggs - 2 pcs.;
• sugar - 0.5 tsp;
• citric acid - ¼ tsp;
• salt - ¼ tsp;
• vegetable oil - 2 tbsp. l.;
• soda - 0.5 tsp.

Filling:

• champignons - 300 g;
• vegetable oil - 3 tbsp. l.;
• carrots - 1 pc.;
• onion - 1 pc;
• salt - 1/3 tsp.

Step-by-step recipe with photos:

Ingredients for buckwheat pancakes with champignons.

1. The recipe itself has the following process. Pour warm water into the bowl for kneading pancake dough according to the recipe. Dissolve 1/2 tsp in water. sugar and a little less than 1/2 tsp. salt.
2. Lightly beat the contents of 2 eggs.
   
3. Mix beaten eggs with warm water in a bowl.
   
4. I dilute citric acid and soda in a tablespoon of water according to the recipe. I send the resulting mixture to the test.
   
5. I mix 100 g of buckwheat flour with the same amount of wheat flour. After mixing very thoroughly, I sift the flour mixture directly into the bowl with the liquid dough ingredients.
   
6. After mixing all the ingredients, I let the dough stand for 15 minutes.
7. After this I add 2 tbsp. l. odorless vegetable oil.
   
8. Cooking pancakes. After greasing the frying pan, I heat it up. Holding it in one hand, I pour the pancake base into the center using a ladle. I twist the pan until its bottom completely covers the layer of dough. I bake the pancake until the dough sets and dries on top. Turning it over, I bake it until the other side is done. The second side bakes much faster. Before scooping up the next portion of the dough, it must be mixed. I place the finished buckwheat pancakes in a stack on a plate of suitable size. To keep buckwheat flour pancakes (on water) tasty and soft, I cover the dish with a lid.
   
9. I'm preparing the filling for buckwheat pancakes. The most delicious filling is mushroom. To make the filling juicier, I add onions to it. I chop it finely with a knife and place it in a frying pan with vegetable oil.
   
10. For sweetness, I add carrots, grated using a coarse grater. I send it to the bow.
    
11. While the vegetables are roasting, I work on the mushrooms. I quickly but thoroughly wash the champignons under running water using a sponge. Then I chop the mushrooms. I chop it into arbitrary pieces with a knife. I add mushroom slices to the vegetables in a frying pan.
    
12. Fry the mushrooms with onions and carrots until lightly browned. I salt and pepper, and then transfer the filling to a plate. If desired, you can add 1 tbsp. l. homemade sour cream.
    
13. I put 1 tbsp on each pancake. l. fillings.
    
14. I roll buckwheat pancakes with mushroom filling into rolls. I serve the appetizer hot.
15. We enjoy delicious and aromatic buckwheat pancakes with a delicious filling of champignons and vegetables.
    

How to make pancakes with banana and chocolate: a delicious and simple recipe

This is probably the best pancakes recipe that has been tried. Prepare pancakes with banana filling and chocolate sauce, and this delicacy will become a real holiday for your family.

Time: 45 min.
Yield: 6 pancakes.

Ingredients:

• - milk - 125 ml;
• - water - 125 ml;
• - sugar - 1/2 tbsp. l.;
• - flour - 3-4 tbsp. l.;
• - eggs - 2 pcs.;
• - butter - 20 g;
• - salt.

Filling:

• - banana - 1-2 pcs.;
• - sugar - 1 tbsp. l.

Fudge:

• - chocolate 72% - 20 g;
• - milk - 10 ml.

Preparation:

Children will definitely love this dessert. Not only children, but also adults cannot resist such a delicacy.

1. Ingredients for pancakes with banana and chocolate.
2. I warm the milk slightly (to about +30 ⁰C). I send 20 g of butter into it.
   
3. Add sifted flour. I beat the dough with a whisk so that there are no flour lumps.
   
4. After breaking raw chicken eggs, I send them to the dough. Using a whisk, I stir the eggs. At this stage I add vanilla sugar and salt.
5. For elasticity, pour in 1 tbsp. l. sunflower oil. I mix thoroughly with a whisk. Now I add water according to the recipe. Pour in a thin stream, stirring carefully so as not to splash. After scooping the dough with a ladle, I check it for thickness. It should drain smoothly from the ladle, leave for 10 minutes.
   
6. I heat up the frying pan. To bake the first pancake, I pour in a little refined sunflower oil. Scooping up the dough with a ladle, I distribute it over the entire surface of the dish. After frying on both sides, I put them in a stack.
   
7. Preparing the filling for pancakes. I have a large banana, so I took one. If the bananas are not very large, then one banana may not be enough. After washing the banana fruit, I remove the skin from it and cut the peeled banana into thin circles.
   
8. I place about 10 sliced ​​circles in the center of each finished pancake.
   
9. On two opposite sides I fold the edges overlapping the filling.
   
10. Now I bend the remaining two edges, which are opposite each other. The result is an envelope.
    
11. Place the pancakes with bananas, seam side down, on a preheated frying pan (with butter).
12. Fry with bananas inside on both sides.
    
13. I transfer the browned envelopes with filling to a serving plate.
14. Now I'm making chocolate sauce. To do this, I place a bowl of chocolate pieces in a water bath to melt it. As soon as the chocolate starts to melt, pour the milk into the bowl. Stirring continuously, I continue to heat the milk and chocolate in a water bath. I remove the sauce without waiting for the chocolate pieces to completely dissolve. Cinnamon will add flavor to the hot sauce, but this is not necessary. If you don’t like cinnamon, you don’t have to add it, the chocolate sauce will still be delicious.
    
15. Scooping up the chocolate fudge with a spoon, I pour it over the banana-stuffed pastry. To finish off the dessert, I add blackberries from homemade jam.
    

Video recipe:

How to make openwork pancakes: homemade recipe

I really like this pancake recipe. He's lucky. Simple products are used, they are always a success: thin, all covered with small holes. The thin structure of the baked goods allows you to make delicious fillings from vegetables, berries or meat. Try it, bake it.

Time: 40 min + 35 min preparation.
Exit: 15-20 pcs. (pan diameter 16 cm)

Ingredients:

• kefir 2.5% - 250 ml;
• boiling water - 125 ml;
• egg - 1 pc. (large);
• sugar - 1 tbsp. l.;
• salt - a pinch;
• soda - ¼ tsp;
• flour - 1 tbsp;
• vegetable oil - 2.5 tbsp. l.

Preparation:

Pancakes with milk recipe: thin and very tasty

Fragrant freshly brewed tea, and next to it on a plate there are thin delicious pancakes, topped with your favorite jam - this pancake recipe is one of the wonderful dessert options for Sunday breakfast for children.

Time: 15 min + 20 min preparation.
Exit: 10-12 pcs. (pan diameter 20 cm).

Ingredients:

• milk - 250 ml;
• water - 125 ml;
• eggs - 3 pcs.;
• flour - 125 g (2/3 tbsp.);
• granulated sugar - ½-1 tbsp;
• salt - 1/4 tsp;
• refined oil.

Preparation:

How to cook pancakes: recipe with chocolate and curd and berry filling

During Maslenitsa and beyond, try making unusual chocolate pancakes. The pancake recipe should not be difficult to prepare.

This delicacy can easily replace any cakes. This delicious dessert is also suitable for a festive table.

Believe me, the delight of the guests will know no bounds. The pancakes turn out truly chocolatey, and the delicate filling of cottage cheese and berries gives them a creamy and light taste.

Time spent – ​​1 hour.
Yield: 13-15 pieces (pan diameter 20 cm).

Ingredients:

Dough:

• premium wheat flour – 1 cup or 160 g;
• cocoa powder – 30 g or 3 tablespoons;
• raw egg – 1 pc.;
• milk of any fat content – ​​400 ml;
• granulated sugar – 40 g or 2 tablespoons;
• refined oil – 30-40 ml;
• salt – 1 pinch;
• baking powder or baking soda - ½ teaspoon;
• vanillin – 0.5 g;
• fat (oil) for greasing the frying pan – 30 ml.

Filling:

• berries from any jam or frozen - 100 g;
• sour cream – 150 g;
• cottage cheese of any fat content – ​​250 g;
• sugar – 40 g.

Preparation:

Recipe for delicious pancakes with cabbage: snack option

What is Maslenitsa without pancakes? Holiday pancakes with a traditional Russian filling of sauerkraut and sour cream are especially delicious.

An excellent dish that would be appropriate as a hot snack. Cabbage pancakes are perfect for a lunch snack at work or school.

Place the finished snack in a plastic container with a lid and take it with you on a picnic. It's very tasty, try this recipe!

Time spent- 1 hour.
Output of the dish– 12 pieces (diameter of the frying surface 20 cm).

Ingredients:

Pancake ingredients:

• premium flour – 200 g or 1 heaped glass;
• milk of any fat content – ​​350-370 ml;
• egg – 1 pc.;
• sugar – 20 g;
• sunflower oil – 35-50 ml;
• salt – 1 pinch;
• baking powder – 5 g;
• butter or lard – 30 ml.

Filling:

• onion – 0.5 pcs.;
• sauerkraut (can be replaced with pickled cabbage) – 200-250 g;
• tomato juice – 75 ml;
• vegetable oil – 40 ml.

Preparation:

Recipe for pancakes with beets, herring and cream cheese

An appetizer of beetroot pancakes is bright and beautiful, tender and healthy. The pancake recipe is simple, the result is an elastic and tasty pastry that can be filled with anything. I like to wrap herring fillets with melted cream cheese in them. Now you will learn how to cook pancakes to get the maximum flavor from the dish.

Time: 40 min + 60 min preparation.
Yield: 10-15 servings.

INGREDIENTS:

• boiled beets - 200 g;
• flour - 200 g;
• egg - 1 pc.;
• fermented baked milk - 100 ml;
• milk - 200 ml;
• vegetable oil - 50 ml;
• salt - 5 g;
• sugar - 20 g.

Filling:

• herring fillet - 300 g;
• processed cheese - 250 g.

This unusual, bright, beautiful appetizer on the holiday table will certainly attract everyone's attention. Take note of the pancake recipe!

Pancakes with yeast: a recipe for delicious homemade baking

The most delicate pancakes will delight you and your family. With the addition of jam, fresh sour cream or honey, they will acquire a cosmic taste.

Nutritional value of the recipe “Tender yeast pancakes” (per 100 grams of dish):

Kcal: 170.42;
- proteins: 5.34 g;
- fats: 6.23 g;
- carbohydrates: 24.21 g.

INGREDIENTS:

• wheat flour - 2.5 tbsp;
• milk - 2 tbsp.;
• eggs - 2 pieces;
• oil - 3 tbsp. spoons;
• yeast - 25 grams;
• jam, honey or sour cream for serving;
• sugar - 1.5 teaspoons;
• salt - half a teaspoon.

COOKING METHOD:

1. How to bake pancakes? Gently add the yeast to one and a half glasses of warm milk.
2. Slowly pour the resulting mass into the flour and stir well.
3. Leave the initial dough in a comfortable place at room temperature. Give it time to rise.
4. Add yolks, butter, sugar, salt to the remaining heated milk. Mix everything until smooth.
5. Gently mix the mixture into the ingredient mixture. If necessary, add warm milk or heated water. Bring the mixture to a rare consistency.
6. Let the dough rise again.
7. Just before baking, add the beaten egg whites to the mixture.
8. To bake pancakes, you need to heat the pan until slightly smoky. For more comfortable baking, you can grease it with a piece of lard.
9. Can be served simply with butter or with sour cream, jam or honey.

Pancake recipe: pumpkin pancakes with fermented baked milk (kefir)

Pancakes are American pancakes. They differ from the baked goods we are used to in size and thickness. Pancakes should be high, and to prevent the dough from spreading in the pan, knead it thicker than usual. How to make pancakes? The workpiece holds its shape perfectly if you cook it with semolina. Pour the cereal into fermented baked milk (kefir), give it time to swell, twenty minutes will be enough.

INGREDIENTS:

• wheat flour (300 g);
• fermented baked milk or kefir (200 ml);
• pumpkin puree (200 g);
• eggs (2 pcs.);
• sugar (2 tbsp);
• semolina (1-2 tbsp);
• ground cinnamon (1 teaspoon);
• baking soda or baking powder;
• sunflower oil.

How to cook how to cook pancakes a simple recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are a traditional old Russian dish that has retained its popularity to this day.

In the old days, pancakes were given special significance, Many different rituals and traditions were associated with them; it was this dish that accompanied a person all his life, from birth to death. According to tradition, a woman in labor was always fed pancakes, and they were always present in funeral rites.

But the most important thing is that pancakes are a tasty and simple dish, which is suitable for both everyday meals and the festive table. There are many different pancake recipes in Russian and other national cuisines.

Pancakes can be lean, wheat, buckwheat, oat, corn, pea, custard, baked, with sweet, fruit, cheese, meat and other fillings. But the easiest and fastest to prepare are simple pancakes, which every housewife should be able to cook.

Ingredients for simple pancakes:

• 200 g flour
• 2 eggs
• 50 g butter
• 1 glass of milk or water
• Salt on the tip of a knife
• A teaspoon of sugar

How to cook simple pancakes?

1. Pour the flour into a bowl and gradually pour in the milk, stirring thoroughly with a wooden spatula so that there are no lumps.
2. Add beaten eggs, sugar and salt to them. Mix all ingredients thoroughly; the mixture should have the consistency of sour cream.
3. Heat a frying pan and grease it with oil. Using a deep spoon or ladle, pour the dough into the pan and spread it evenly over the entire surface.
4. The layer of dough should be very thin. Bake plain pancakes on both sides, turning with a spatula or wide knife.
5. Ready-made pancakes can be stacked on top of each other, fold them in half, quarter or roll them into a tube.
6. It is best to serve pancakes hot with jam, condensed milk, butter, sour cream, powdered sugar, or make filled pancakes by wrapping fruits, berries, meat, cheese, mushrooms or herbs in them.

1. Beat the eggs with a whisk or fork with sugar and salt until smooth. Heat the milk until warm and gradually pour it into the egg mixture, stirring continuously.
2. Sift the flour through a sieve, pour about 1/3 into the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the dough for simple pancakes and mix.
3. Then add the remaining flour and mix thoroughly again. Quench the soda with vinegar and mix with the rest of the ingredients. Pour in the vegetable oil and stir. Grease a frying pan with a piece of butter and put on fire.
4. Pour a ladle of dough into a hot frying pan and spread it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until cooked on the other side (about half a minute).
5. Fry the rest of the dough in this way, stack the pancakes, greasing each one with butter and sprinkling with sugar. The simplest pancakes are ready; you can serve them with jam, condensed milk or honey. Bon appetit!

Pancakes with rice and meat

Very tasty pancakes. I liked it very much!)

Very tasty pancakes. Thanks for the recipe :)

The pancakes turned out very tasty. THANK YOU.

It turned out great, and yes, you need a little more sugar)

Orange marmalade

Almond cakes

Easter cakes "Colomba"

Birch sap with orange

Lavash pie with minced meat

Champignon kebab

Beef shish kebab

Shish kebab in an air fryer

Rabbit kebab

The easiest pancake recipe

The easiest pancake recipe Every housewife needs it, because this dish can be used as a quick and delicious breakfast, a delicious dessert or a hearty snack that can be prepared in just a few minutes. Preparing pancakes is not difficult, for this you will need only five ingredients, and time – only half an hour, which is very important for modern housewives. Traditionally, pancakes are prepared with milk, but if you don’t have any in the house, take water or kefir (whey, fermented baked milk), diluting them with liquid. The simplest pancake recipe involves using the most common ingredients found in every kitchen. Pancakes can be served simply with sour cream, honey or jam, and you can also wrap any filling in them - both sweet and salty, whichever you prefer.

The ingredients for baking pancakes need to be prepared as follows:

• milk - three tbsp.;
• flour - two tbsp;
• eggs - two pcs.;
• sugar - two tsp;
• vegetable oil - one tbsp. l.

Prepare simple pancakes this way:

Break eggs and milk into a separate container. The amount of sugar depends on your preference and filling. If the pancakes are intended to be filled with meat or mushrooms, that is, a savory filling, then sugar can be excluded from the recipe altogether or a minimal amount can be used. Beat the ingredients thoroughly with a whisk or mixer. Sift the flour so that the pancakes are tender. Then add to the liquid ingredients. Beat again with a mixer. Then you will definitely not have lumps. Pour in vegetable oil. Mix well.

Next, heat the pan well. Pour a small amount of dough onto the hot surface and bake until golden brown on one side. Then turn it over and after a minute remove the finished pancake onto a plate.

Place the finished pancakes with a crispy crust around the edges on a separate dish. Serve hot with a delicious sauce, and also brew aromatic coffee or prepare delicious herbal tea.

How to make pancake dough: 3 quick recipes

In Old Russian cuisine, pancakes were baked exclusively for Maslenitsa. Round, golden, satisfying - they symbolized the end of the hungry winter and the beginning of a working spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by housewives not for dessert, but as a main dish.

Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques, like making dough for pancakes. We will tell you about each of them in detail.

In addition, most of us like to enjoy pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive incredibly heavy food, which is also very high in calories. In order not to harm your figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samosa made from puff pastry, will be very tasty.

Pancake dough with milk

The most common recipe for making pancake dough. You can use store-bought milk and higher-fat homemade milk for it.

• milk - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
2. Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling (liver or stewed cabbage). Thanks to it the dough will turn out tastier.
3. Add milk, mix well.
4. Place a sieve on a bowl and pour flour into it. This way you will get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several additions, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes with milk: the dough will be easily distributed in the pan and will not wrinkle when turned over.
5. Add vegetable oil and stir.

Pancake dough with kefir

This recipe for making pancake dough is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can bake pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables).

• kefir 3% fat - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar, salt, baking soda - ½ teaspoon each;
• vegetable oil - 4 tablespoons.

1. Beat eggs in a deep bowl, add kefir, stir.
2. Briefly heat the mixture over low heat to a temperature of approximately 60 degrees. This will help the salt and sugar dissolve well.
3. Remove the dishes from the stove, add salt and sugar, stir.
4. Sift the flour and add it to the dough.
5. Dissolve baking soda in boiling water (1 tablespoon boiling water to ½ teaspoon baking soda) and quickly add to the bowl.
6. Pour in vegetable oil and place the dough in a warm place for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Pancake batter with water

This pancake dough, the recipe of which is less popular than the others, is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

• water - 500 ml;
• flour - 320 grams;
• egg - 2 pcs.;
• vegetable oil - 2 tablespoons;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Beat eggs into a bowl, add sugar and salt, mix.
2. Pour water, stir.
3. Gradually add sifted flour, stir with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we invite you to watch a video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

We already know how to prepare pancake dough. It's time to move on to baking.

1. Place a frying pan on the fire and heat it well.
2. Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce the heat to medium - the pancakes are not fried, but rather baked.
4. Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
7. Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.

On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!

Thin pancakes with milk: 7 delicious recipes

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

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

How to cook thin pancakes with milk

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

1) Pancakes with milk. Thin pancakes with milk

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

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

How to cook thin pancakes with milk

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

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

2) Sugar pancakes

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

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

How to make sugar pancakes

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

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

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

3) Pancakes with milk and soda

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

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

How to cook pancakes with milk and soda

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

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

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

Pancakes with cinnamon are a fragrant and tasty delicacy that you can treat yourself and your loved ones not only on Maslenitsa, but at any other time.

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

How to make cinnamon pancakes

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

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

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

5) Vanilla pancakes with milk

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

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

How to make vanilla pancakes

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

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

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

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

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

How to cook onion pancakes

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

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

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

7) Pancakes with coconut flakes

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

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

How to make pancakes with coconut flakes

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

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

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

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

How to cook pancakes: 11 simple recipes

Beginning housewives have difficulty preparing pancakes. After all the manipulations, they turn out dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: classic

• granulated sugar - 55-60 gr.
• milk (fat, from 3.2%) - 0.5 l.
• chicken egg - 2 pcs.
• flour - 210 gr.
• salt - 7 gr.
• butter - 60 gr.

1. Pancakes are prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
2. Place the eggs in a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, mix again.
3. You should not pour in all the milk at once, since the dough with a thick consistency is easier to knead and turns out without lumps. Now sift the flour and add it to the eggs.
4. Bring the dough until smooth, eliminating large clots. Pour in the remaining milk and mix the contents again. Melt the butter in the microwave, add, stir.
5. The dough should be very liquid, don't be alarmed. Start frying. Choose a frying pan with a non-stick coating, or you can use a cast iron tool.
6. Place the dishes on the stove and heat them up. Dip a silicone brush into vegetable oil, then grease the pan. The action is carried out one (!) time.
7. Scoop some dough into a ladle and hold it in one hand. Second, lift the frying pan, at the same time pour the dough into the middle of the oven and roll the pancake over the entire surface using rotational actions.
8. Reduce power to between medium and maximum. Fry the pancake until its edges darken. Then turn it over to the other side with a spatula and cook until done.
9. In about 2 minutes the pancake will be cooked through. Place it on a flat plate and brush with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

• milk with fat content from 2.5% - 730 ml.
• baker's yeast - 1 package (22-24 gr.)
• egg - 3 pcs.
• flour - 280 gr.
• salt - 8 gr.
• butter - 90 gr.
• drinking water - 240 ml.
• granulated sugar - 45 gr.

1. Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then add the yeast.
2. Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel and keep warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (whites will be needed later), grind them with the remaining granulated sugar and salt. Combine with oil, send the mixture to the brewed dough.
4. Remove the milk from the refrigerator and allow it to come to room temperature. Then start pouring small portions into the main mass and stirring at the same time.
5. Sift the rest of the flour and add it to the dough. Leave it warm to rise. Now add salt to the whites, beat them with a mixer, and add them to the raised dough. Leave again for about an hour.
6. Start frying the pancakes. Choose a frying pan that is not very large in diameter (a pancake pan with low sides is ideal). Dip a silicone baking brush into vegetable oil and grease the pan.
7. Melt a heatproof bowl, then scoop out some of the batter and pour it into the middle. Immediately start rotating the pan in a circular motion so that the mixture spreads.
8. Bake on medium until edges darken. Then turn the pancake over and continue cooking. After all the manipulations, place the product on a flat plate and grease with oil.

• sunflower oil - 60 ml.
• kefir (fat content - 3.2%) - 260 ml.
• butter - optional
• granulated sugar - 60 gr.
• boiling water - 240 ml.
• soda - 6 gr.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 245-250 gr.

1. Sift the flour, combine it with sugar and soda. Cool the eggs separately, grind them with salt, beat with a mixer until foamy. Don't stop stirring, add kefir and boiling water.
2. Pour flour into the egg mixture and add it in small portions. Break up any lumps with a fork. Cover the bowl with the dough with a waffle towel and leave for a third of an hour.
3. When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add cream if desired (about 30 g). Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan. Heat it, then use a silicone brush to grease it with vegetable/butter oil. Set the burner to the middle mark.
5. Scoop out the dough with a ladle and lift the pan over the stove. Pour the mixture into the center of the dish and immediately begin making circular movements with your hand. The mixture should spread towards the sides of the pan.
6. Place the pan on the fire and cook the pancake until the edges are browned. When this happens, use a spatula to lift the dough and turn it over. Cook for another 2-3 minutes. Place on a plate and brush with butter.

• flour - 300 gr.
• water - 380 ml.
• salt - 6 gr.
• apple cider vinegar - 25 ml.
• sugar - 30 gr.
• vegetable oil - 60-70 ml.
• soda - 8 gr.

1. Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
2. Add the bulk ingredients into the water in small portions. Don't stop stirring, otherwise the mixture will curl into lumps. Break up the tubers with a fork or whisk.
3. Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
4. Scoop up the homogeneous dough with a ladle, lift the pan, and pour the thick mixture into its center. Immediately roll out to the edges, making circular movements with your hand.
5. Bake the pancake on power between high and medium until the edges are browned. Then turn over with a spatula and continue cooking for another 2-3 minutes.
6. After the allotted time has passed, place the dessert on a plate and brush with butter. Cool, sprinkle with powdered sugar if desired, or wrap in an envelope with jam.

• flour - 240 gr.
• sparkling mineral water - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• boiling water - 240 ml.
• salt - on the tip of a knife

1. Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose regular mineral water.
2. Sift the flour, add salt and granulated sugar. Pour in the soda in a thin stream and stir with a fork at the same time. When you have eliminated all the lumps, cover the bowl with the dough with a towel and wait half an hour.
3. This period is allotted for infusing the mass. Boil water, mix 240-250 ml of boiling water. with vegetable oil. Pour into the raised dough and knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying pan and scoop out a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
5. When the mass spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over and cook until done. Remove the pancake from the heat, brush with butter, and serve with honey or jam.

Pancakes with beer and milk

• milk - 240 gr.
• egg - 2 pcs.
• salt - 3 gr.
• flour - 250 gr.
• wheat beer - 240 ml.
• granulated sugar - 30 gr.
• vegetable oil - 120 ml.
• soda - 7 gr.

1. In a separate bowl, mix eggs, granulated sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature and add to the eggs. Then pour in the beer.
2. Keep stirring. Pass the flour through a sieve and add it in small portions to the liquid mixture. Make sure the dough is homogeneous, it should become thick.
3. After final beating, let the mixture stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and grease it with oil.
4. Scoop a portion of dough into a ladle, pour it into the center of the dish, and immediately roll it out in a circle. Bake on the middle mark for 2 minutes, then flip to the other side. Fry until done, another 1 minute.

• soda - 8 gr.
• egg - 2 pcs.
• flour - 360 gr.
• Ryazhenka - 400 ml.
• granulated sugar - 60-70 gr.
• vegetable oil - 90 ml.
• salt - 1 gr.

1. In a deep plastic bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk and mix the mixture again with the mixer. Add baking soda.
2. Beat the mixture, sift the flour, add it a tablespoon at a time into the total mass. Stir the ingredients to remove any lumps. Add vegetable oil to finish preparing the dough.
3. If the composition turns out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml. beat the mixture well with a whisk.
4. Grease the pan once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the mixture to the sides to get a round pancake.
5. Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes spongy, turn it over and bake until done, 1 more minute. When serving, brush with oil.

• butter - 70 gr.
• salt - 8-10 gr.
• flour - 600 gr.
• vegetable oil - 55 gr.
• granulated sugar - 80 gr.
• milk (fat content from 3.2%) - 1 l.
• soda - 6 gr.

1. Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, and salt. After this, vegetable oil and half the volume of milk are poured in.
2. Boil the remaining milk and gradually pour it into the already kneaded dough in a thin stream. Place the butter in a frying pan and heat it at maximum power.
3. Then lower the burner to the middle level. Pour a portion of dough into the center of the pan and roll it out to the sides of the pan. Bake for 2 minutes, then turn and finish cooking.
4. It is important to ensure that when frying on the first side there is no batter on the surface of the pancake. Otherwise, you will tear it before you have time to turn it over.
5. After cooking, grease the pancake with butter and place on a plate. Proceed to fry the remaining portions, serve dessert with berries, condensed milk or jam.

• cocoa powder - 30 gr.
• milk - 360 gr.
• flour - 120 gr.
• granulated sugar - 100-110 gr.
• butter - 60 gr.
• egg - 2 pcs.
• baking powder for dough - 13 gr.

1. Place the butter in a bowl, melt it in a water bath or use the microwave. In another bowl, combine baking powder, cocoa powder, and double-sifted flour.
2. Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
3. Completely eliminate all lumps, otherwise the pancakes will turn out uneven. When the dough is ready, let it rest for a third of an hour. After this period, select a frying pan of a suitable size and heat it.
4. Dip a silicone pastry brush into vegetable oil and brush the bottom of a heat-resistant dish. Use a ladle to scoop up some of the dough, pour it into the center of the pan, and immediately begin rolling out to the edges.
5. Bake for 2-3 minutes until edges darken. Next, turn over to the other side with a spatula and cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

• vanilla sugar - 20 gr.
• flour - 245 gr.
• cocoa powder - 60 gr.
• milk - 470 ml.
• salt - on the tip of a knife
• egg - 1 pc.
• granulated sugar - 50 gr.

1. In a deep bowl, combine the egg, vanilla sugar, and flour sifted several times. Add regular sugar and grind until smooth. Divide the dough into 2 equal sections.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous; for convenience, use a blender or mixer.
3. Now start frying the pancakes, they will turn out two-colored. Grease the pan with vegetable oil using a silicone brush.
4. Scoop half a portion of light dough into a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place it on the left side.
5. Rotate the pan in a circular motion to spread the batter. Only then place the heat-resistant cookware on the stove and heat it up. Fry for 3 minutes, turn over. Serve with sour cream and berries.

Pancakes with cheese and herbs

• hard cheese - 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• full fat milk - 525 ml.
• baking powder for dough - 15 gr.
• vegetable oil - in fact
• flour - 245 gr.
• dill - 45 gr.
• granulated sugar - 25 gr.

1. Break the pre-cooled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to form a thick foam. Pour in the milk and stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then pour in vegetable oil.
3. When the dough is ready, leave it for half an hour. While the mixture sits, grate the cheese, wash and chop the dill. Mix the ingredients together and send to the test.
4. Start cooking. Choose a medium-sized frying pan. Heat it, add butter inside, rub it along the bottom. Pour a portion of dough into the center of the dish and roll it out.
5. Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake. Bring it to readiness and serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, and maple syrup, which helps emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes with milk

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