Pancakes in a hurry without yeast. Recipe for thin pancakes in milk in a hurry

It would seem that winter has just begun. And just celebrated New Year and Christmas. But very soon, already in February, we will see off the winter. After all, that's when it starts fun party – .

Traditionally Maslenitsa week lasts for 7 days. All week the holiday is celebrated widely and cheerfully! And the most important treat these days is pancakes. That is, the holiday is not only cheerful, but also “delicious”.

Pancakes, as you know, personify the Sun. We are all waiting for it to warm and awaken our land from its winter hibernation. Therefore, we try to bake these little "suns" throughout the holiday week. And each hostess has her favorite recipes, according to which she prepares them for her family.

However, it must be said that this is not at all an easy task. It takes some skill and experience. And also need good recipe. Not all young hostesses have all these skills and abilities. And our task is to help them with this.

We have already prepared. prepared them according to various modern and old recipes. In the other, they baked thin and openwork. Not ignored and loved by many. And today I will tell you how you can cook them on plain water.

Pancakes on the water - a simple classic recipe for making thin pancakes with holes

These pancakes have Russian name"Precocious" or "Skorodumki". Prepare easily and simply. You can cook them both in milk and in water.

And we will prepare them just in accordance with today's announced topic.

We will need:

• water - 1 liter
• flour - 0.5 kg
• eggs - 3 - 4 pcs
• sugar - 2 tbsp. spoons
• salt - 1 teaspoon
• citric acid - 0.5 tsp
• soda - a pinch
• vegetable oil- 5 -6 tbsp. tablespoons + oil for frying

Cooking:

1. Break the eggs into a deep bowl. Add immediately all bulk ingredients, namely salt, sugar, soda and citric acid. If the finished products are not sweet, then you can use only two tablespoons of sugar.

If you want to make them sweeter, then you can take three or four spoons.

2. Stir all ingredients at once. It is best to use a whisk for this. And you can use the mixer at a low speed.

3. Prepare water in advance. It should be boiled and cooled to room temperature, or even better, if it is slightly warm. Then add it to the resulting mixture. You can pour all at once, but you can only half, or a little more.

4. Gradually add the flour sifted through a sieve.

It is imperative to do this. During this action, the flour is saturated with oxygen, which allows you to get more delicate finished products.

Shuffle content. And here it will just play a role, you poured out all the water, or only part of it. If you poured all at once, it will be more difficult to mix. Lumps will form and need to be broken. Therefore, if you stir the dough with a spoon, then pour only half, or a little more. Then, after adding and mixing the flour, you can add everything else.

And if you use a mixer, or a whisk, then you can pour in all the water at once. The mechanical method will quickly deal with lumps.

5. Add vegetable oil and mix again. The result should be a dough similar in consistency to thick kefir, fermented baked milk, or liquid sour cream.

This test does not take long. That's why it's premature.

6. Immediately heat the pan, or even better two. Lubricate them with vegetable oil using a silicone brush, or with half a peeled potato, as previously lubricated. And bake thin pancakes with holes.

"Blush" choose according to your taste. It is possible that the products are pale, or it is possible that they are more fried. Someone here loves more. For me, they are medium "ruddy" best. They are both beautiful and delicious.

Before each subsequent portion of the dough, you can grease the pan with a new portion of oil in a small amount. So the finished products will have large quantity holes and a more beautiful blush.

I like to brush each baked piece with butter. Then eat them like that, washed down with hot tea. And someone likes to drink milk.

Such pancakes are good to prepare for different nutritious fillings. For example, when you do, or with caviar. In this case, the milk in the composition of the dough is not at all necessary. Ready meal and without that it turns out very tasty.

And it happens that there is simply no milk in the refrigerator. And hot, hot, hot little "suns" - oh, how you want, but running to the store for him is not at all a hunt. That's when this method comes to the rescue. And no one even notices that we did not use milk or kefir as part of the ingredients.

A delicious recipe for making pancakes from dough with warm milk and water (with the addition of nut flour)

This is very delicious recipe, which usually leaves no one indifferent. Everyone asks what kind of component is used there, which allows you to get such an amazing taste.

And there really is such a component here. This is nut flour.

We will need:

• water - 100 ml
• milk - 1 glass
• egg - 2 pcs
• flour - 0.5 cups
• starch - 1 tbsp. spoon
• nuclei walnuts- 2/3 cup
• vegetable oil - 3 tbsp. spoons + oil for frying
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp
• soda - 0.5 tsp

Cooking:

1. Walnuts grind into flour. To do this, you can use a blender.

2. Break the eggs into a bowl and add salt and sugar to them. Beat with a mixer.

4. Combine flour, soda and starch and sift it all through a sieve. You can use any starch - both potato and corn. And the second one is even better to use, it makes the flour lighter and more airy.

And soda can be completely replaced with baking powder. But take it not 0.5 tsp, like soda, but one teaspoon.

5. Stir the loose mixture into the liquid and knead the dough. You can do this with a whisk, or use a mixer when working at low speed.

6. The next step is to add the resulting nut flour into the liquid component. And mix again. Let stand and infuse for 15-20 minutes. It is necessary that all components are connected into one whole.

7. Warm the pan well and grease it with oil. It is better to use a frying pan with a small bottom diameter. This will make flipping the pancakes easier. Bake small-sized products, frying them on both sides. For speed, you can bake in two pans at once.

8. Every time before a new batch of dough, grease the bottom and sides of the dishes.

You can serve finished products with sour cream, or sour cream whipped with sugar. We already have it sour cream. And if you add berries to it, it will be super tasty! Or you can just pour honey over ready-made sweets. And that will make them even tastier.

Instead of walnuts, you can also use pan-dried peanuts, almonds, or other varieties of this product.

And they also cook such pancakes with rice flour.

Dense thin pancakes with holes, on water and eggs - a step by step recipe

According to this recipe, you can cook both sweet products and not sweet ones. They turn out to be tender, but quite dense. Therefore, they are great for wrapping various kinds of fillings.

We have a recipe for cooking today on the water, but you can cook with milk.

We will need:

• water - 500 ml
• flour - 1.5 - 2 cups
• eggs - 2 pcs
• salt - 0.5 tsp
• sugar - 1 tbsp. spoon (for sweet - 3 tablespoons)
• vanilla sugar - 0.5 tsp (for sweet products)
• melted butter - 1 tbsp. spoon
• vegetable oil for frying

Cooking:

1. Break two eggs into a bowl convenient for kneading dough.

Add salt and sugar and beat with a whisk until smooth.

As you already understood, if you want to get sweet products, then you need to add 3 tbsp of sugar. spoons and plus vanilla sugar.

2. Pour water into a bowl. It can be used both raw and boiled. If the water is at room temperature, or slightly warm, it will be even better.

Continue stirring the mixture with a whisk. We will need a homogeneous mass with a small cap of bubbles on top.

3. Prepare two cups of flour. If you have a glass with a volume of 300 ml, then you will need about one and a half glasses. If it is smaller, then, accordingly, a little more flour will be needed.

Throw it in anyway in small portions. And it is better if it is sifted. It is always necessary to do this when kneading the dough.

As the flour is added, the mixture should be stirred. You can use a mixer for this, but a whisk will also work. If you cope and the mixture is homogeneous and without lumps, then everything is fine.

If not, then take a mixer and knock down the mass with it.

4. The dough should be quite liquid. Approximately, like fermented baked milk, or kefir, or like liquid sour cream. The thinner it is, the thinner the ruddy products will turn out. However, if there is not enough flour, and the dough turns out to be too liquid, then the finished pancakes will be difficult to turn over. They will simply rip.

5. We still have butter left. It will need to be melted first. Then pour into the mixture. Mix again and let the dough rest for 5-10 minutes.

Oil gives delicate taste and pleasant aroma. Therefore, adding it is always recommended.

6. Prepare the pan. To do this, it must be thoroughly warmed up and lubricated with vegetable oil - both the bottom and the sides. You can use a silicone brush for this or, in the old fashioned way, half a peeled potato. Pour the batter onto the prepared surface with a ladle. Let me remind you that it should be well warmed up.

When you pour out the dough, it should immediately stick. This means that on reverse side surface, the liquid mass is almost instantly covered as if by a film. Bake the product until golden brown.

Then turn over to the other side. If you warmed up well and greased the pan, then it will be easy to do.

Total baking time on both sides will take no more than 2 minutes. It is not necessary to strongly “blush” the products. They should be pleasing to the eye and do not bake them to a brown state.

7. Before each new batch of dough, it is better to grease the pan with oil. Keep the fire high so that the work surface does not cool down.

8. Put ready-made sweets on a plate in a pile so that they do not cool down quickly. Each of them can be additionally lubricated with butter.

And if you later serve them with sour cream, or fruit, then you can leave them in this form.

A simple recipe for lean lace pancakes without the use of eggs (with tea leaves)

I would like to bring to your attention one more very interesting recipe. In it, we will use not only water, but also tea leaves.

We will need:

• water - 500 ml
• flour - 8 - 9 tbsp. spoons
• sugar - 2 tbsp. spoons
• salt - 0.5 tbsp. spoons
• vegetable oil - 2 tbsp. spoons
• soda - 0.5 tsp
• lemon juice - 1 teaspoon
• black tea bag - 1 pc.

Cooking:

1. Tea bag place in a glass and pour 200 ml of boiling water. Leave to brew for 5 minutes. Periodically moving it up and down so that the color has time to appear. Then remove the bag.

2. Prepare a bowl and pour the tea into it. Add 300 ml cold water.

3. Then add salt and sugar and mix until they are completely dissolved.

4. Sift the flour and add to the resulting liquid mixture. Stir the contents with a spoon or whisk. You should get a homogeneous liquid mass, similar in consistency to ryazhenka.

5. Pour in vegetable oil. Quench the soda with lemon juice and add to the contents. Mix everything, again using a whisk. Let stand 5-10 minutes.

6. Then heat the pan. If its surface allows, then you can bake products without oil. If not, then grease the frying surface a small amount, at least for the first instance.

7. Fold the finished pancakes in a pile. They turned out to be lacy, thin, with holes, slightly golden color. This tea brew contributed to this! Both tasty and beautiful!

Serve with sour cream or butter. Who loves more.

Yeast pancakes with holes, on the water without eggs

With holes, you can bake pancakes from yeast lean test. Contains no milk or eggs. And our little "suns" are very tasty and beautiful. And they will be well received Lenten table. After all, after Maslenitsa, Great Lent will begin.

We will need:

• water - 1 liter
• flour - 300 gr
• fresh yeast - 15 gr
• sugar - 2 tbsp. spoons
• salt - 1 teaspoon
• vegetable oil - 50 ml

Cooking:

1. Pour water into a large bowl or basin. For better rise and kneading of the dough, it should be warm. Add in fresh raw yeast and stir until completely dissolved. It is desirable that there are no lumps left.

2. Pour salt and sugar into a bowl, mix until dissolved.

3. Sift flour and gradually add to the resulting mixture. We need a little less than two glasses. Remember that a glass contains 160 grams, and we need only 300. In any case, when adding flour, you will need to look at the resulting consistency.

And decide whether to add more or not. The dough should be quite liquid.

Such batter allows you to bake very thin and beautiful finished products. And if we want to get such, then flour should not be added too much.

It is best to mix the contents with a whisk. There should not be any lumps left in it.

4. As soon as such a consistency can be achieved, vegetable oil can also be added. It should also be mixed. And you can leave the dough to infuse. It is best to put it in a warm place and cover with a lid or towel. The time for the test approach can be determined at 30 - 40 minutes. This is if you have good fresh yeast.

If not, then you can increase the time by half.

As we can see even without insisting, small bubbles began to appear on the surface. This means that the yeast is included in the work.

5. After the allotted time, the dough should rise and increase in volume by one and a half to two times. It also thickened up a bit. You can start baking.

6. To do this, warm the pan well and then pour a thin layer of dough into it.

The dishes can not be lubricated with oil, we already have it in the composition. However, if the pan does not bake very well ..., then you can grease the surface. At least for the first pancake, which, as you know, can be lumpy.

7. Before each pouring the dough into the pan, it must be mixed. Pour in a thin layer and turn over in time so that our products do not redden too much.

As you can see, the pancakes turned out to be thin, with holes and very beautiful. And of course delicious. Otherwise, it cannot be!

Custard pancakes in milk and boiling water

Many times I asked myself the question “Why exactly this recipe produces the most “perforated” pancakes”? And never found an answer. I remember when I first came across this recipe, I was so afraid to cook according to it. It seemed to me that I would simply pour boiling water over the components and throw it all away.

But everything turned out to be completely different! Everything turned out at the highest level.

We will need:

• boiling water - 250 ml
• warm milk - 500 ml
• flour - 320 gr (2 cups of 250 ml each)
• egg - 3 pcs
• vegetable oil - 1 tbsp. spoon
• butter - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• salt - 1 tbsp. spoon without slide

Cooking:

1. In a bowl for kneading the dough, mix the flour, salt and sugar sifted through a sieve.

2. Add milk. It should be neither hot nor cold. The most comfortable temperature for this is room temperature. And this means that it must be taken out of the refrigerator in advance. However, so are eggs.

Mix the liquid component of the dough with the dry one so that not a single lump remains in it. Speed ​​matters here. Kneading must be done quickly.

3. Then, one by one, introduce all the eggs, each time mixing the whole mass as a whole.

4. The very last ingredient at this stage will be boiling water. Just the coolest thing ever. Feel free to pour it into a bowl and also boldly stir with a whisk.

Then the bowl will need to be covered. Either a lid, or a towel, or cling film. Leave in this position for at least 30 minutes.

5. During this time, the dough will infuse and cool. And you can pour melted butter and vegetable oil into it.

The added butter makes the finished products soft, tender and with a very pleasant smell and taste.

6. Pancakes should be fried in a well-heated frying pan. Can be done without oil. Provided that your frying pan is used only for baking them.

If not, then you need to grease it with oil and let it warm up, and only after that start baking.

Video on how to cook very thin perfect pancakes with mineral water and milk

Very tasty and tender pancakes can be prepared with mineral water. And the next two recipes we will cook on it.

And with the first recipe, I decided to include a video so that you do not get bored from reading. Moreover, he is very good!

As you can see, everything is quite simple! And how delicious it is! Just lick your fingers!

So cook and eat healthy!

Thin delicious pancakes on sparkling water and flour

Use highly carbonated bottled water to knead the dough for this recipe.

We will need:

• sparkling water - 500 ml
• flour - 250 gr
• salt - 0.5 tsp
• sugar - 1 - 2 tbsp. spoons
• vegetable oil - 75 ml

Cooking:

1. Prepare a deep bowl for kneading the dough. Sift flour into it, add salt and sugar. Mix.

2. It is better and easier to use a mixer for kneading. Although if it is not there, then this is not a problem at all. It just takes a little more time to knead. Also prepare water. It is best to have it at room temperature, or even slightly warm. With such water, the finished products will turn out to be more tender.

3. Slowly pouring water from the bottle with one hand, while stirring with the other. Do not pour out all the liquid at once to easily break up all the lumps.

When the mass becomes completely homogeneous, then you can pour out all the remaining water. Then mix again.

The dough will turn out like liquid sour cream.

4. And so that the blanks do not stick to the pan when frying, you need to add vegetable oil to the dough. Mix again. Let stand for a while to allow the ingredients to dissolve.

5. In the meantime, heat the pan well. Its working surface must be very hot. It should also be lubricated with an additional portion of oil, and let it warm up. However, not to the point where it starts to smoke.

6. Dial a little more than half a ladle of dough and pour into the middle of the pan. Then rotate the pan from side to side, allow the mass to spread in a thin layer.

Don't hesitate to do so. The thickness of the pancake as a whole will depend on this. If you like them thin, then pour less dough and have time to rotate the pan.

7. Bake until the edges begin to dry out a little and blush. On the visible side of the product should not remain at the same time liquid dough. And as you can see, she was covered with beautiful little holes.

This means that it is time to turn the product over to the other side. We bake for 20-25 seconds, or even less. The time depends on the material your frying pan is made of and on the fire you are baking on.

8. Bake all the pancakes this way. You can no longer grease the pan with oil. But if you want them to be prettier, then you can grease them a little.

9. Fold them best friend on a friend. So they will cool more slowly and do not dry out ahead of time.

You can serve with anything, even eat just like that, that is, at your discretion. They turn out not loose, but rather dense. Therefore, they are quite suitable for wrapping inside the filling. Or you can just serve them with honey, butter or sour cream.

With hot tea or milk, it will be just delicious!

Here are our recipes for today. On them, we baked delicious treats using plain water, mineral water, boiling water, and even tea brewing. We got both fresh and yeast pancakes, with and without eggs. And also there is a recipe where, in addition to plain flour, we used walnut.

That is, I believe that today we have covered a lot of information on this topic. And I also hope that it will be useful for you!

Bake pancakes, please your family.

Bon appetit!

Did you know that unleavened pancakes in Rus' were especially in demand in fast days, of which there are about two hundred a year? At first they cooked with yeast, so pancakes came out lush, voluminous and satisfying, which was especially appreciated in poor peasant families. Later, the dough began to be kneaded with soda, and in our time there are options with baking powder, and even on mineral water.

If you properly prepare the dough on the water, without violating the recipe, then the pancakes will turn out no worse than the traditional "dairy" pancakes. Of course, without creamy aroma, but they will be just as elastic, delicate and thin. Can be served separately or with all kinds of fillings, sauces and additives. Pancakes on the water perfectly tolerate freezing, so you can cook a large portion for the future and reheat as needed in a pan or in the microwave.

What you need for cooking

Be Responsible base ingredient- water, on which the dough is kneaded. It is best to take spring or filtered water, in some recipes it is acceptable to use soda. But untreated water, drawn directly from the tap, is absolutely not like it, it is too hard.

Flour can be used the highest or first grade, with high content gluten. If eggs are present in the recipe, then, of course, they must be fresh. Well, if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used sunflower refined, that is, odorless and third-party impurities.

Of the dishes you will need: a frying pan (optimally - cast iron), deep dishes for kneading the dough, as well as a blender or hand whisk, a brush for greasing, a spatula for turning over.

With eggs (classic recipe) step by step

The classic recipe for pancakes mixed with water is almost no different from the usual option for us using cow's milk. The products are elastic, which allows you to put in them absolutely any filling of your choice, both sweet and salty. The list of ingredients includes eggs, so the recipe is not considered vegetarian or lean, but it is suitable for people with individual intolerance to dairy products (with the so-called lactose deficiency).

Total cooking time: 40 minutes
Cooking time: 20 minutes
Yield: 12-15 pcs.

Ingredients

• flour - 400 g
• large eggs - 2 pcs.
• water - 500 ml
• soda - 0.5 tsp
• 9% vinegar - to extinguish soda
• sugar - 2 tbsp. l.
• salt - 0.5 tsp.
• refined oil - 2 tbsp. l.

How to cook pancakes on the water with eggs

I drive a couple of large eggs into a deep saucepan or bowl, immediately add salt and sugar, whisk vigorously with a whisk until foamy. If you plan to cook dessert, you can add a little vanilla sugar or vanilla for flavor.

I pour in water (it can be slightly warmed up, then it will be easier to deal with lumps) and I put soda slaked with vinegar.

At the very end, pour in the oil, mix again. If you stir well with a whisk, then there will be no lumps, the consistency will be smooth and uniform. If they still come across, then you can use an immersion blender, if necessary, increase / decrease the amount of flour and liquid. Ready dough I leave it aside for 15-20 minutes. During this time, the gluten will swell and the mass will become more elastic, which means that the pancakes will keep their shape better when frying. The consistency after infusion, as a rule, becomes a little thicker, like jelly.

After the specified time, you can finally heat the pan. The first time I grease it with a brush dipped in a small amount of vegetable oil, and pour out a portion of the dough, spread it over the entire bottom, turning it in the air. You can take a pan with a non-stick coating, but it is still better to use a cast-iron pan - it bakes unleavened pancakes more evenly.

Bake for about 30-40 seconds on each side, until golden brown. You can turn over with a spatula or toss the pancake up with a sharp movement, whichever is more convenient for you. To make pancakes even tastier and softer, you can grease with a small cube butter stacking on top of each other while hot.

It is best to serve as soon as it is removed from the heat. You can wrap both salty and sweet stuffing to choose from. We make tea and enjoy!

Pancakes on the water without eggs

Pancakes on the water do not have to be cooked with chicken eggs. In this case the recipe will do not only for people with lactose intolerance, but also for fasting and vegetarians. It will turn out especially tasty if you wrap inside the filling of mushrooms overcooked with onions. Well, if you plan to serve them for dessert, then just pour jam or honey.

Ingredients

• water - 400 ml
• soda - 0.5 tsp
• vinegar - to extinguish soda
• flour - 2-2.5 tbsp.
• sugar - 1-2 tbsp. l.
• salt - 0.5 tsp.
• vegetable oil - 50 ml

1. Heat a little water on the stove or in the microwave, but not too much, up to about 40-50 degrees.
2. Pour some water into a deep bowl, send it there slaked soda, granulated sugar and salt.
3. Pour the pre-sifted flour in portions, and so that it does not crumple, use a blender or whisk.
4. When the dough is ready, stir in the oil. As a result, the consistency should turn out to be velvety, without a single lump. If, however, such a nuisance happened, then leave the dough alone for 10-15 minutes, and mix it again. If desired, you can add fried onions to the pancake mass for flavor or a couple of tablespoons of fresh chopped herbs - dill, green onions and parsley (you can do a little of everything). You can add a little vanillin to the dough for sweet pancakes.
5. Heat up the pan properly and grease it for the first time with a thin layer of oil, or quickly walk along the bottom with a piece of bacon stabbed on a fork. Fry on both sides for about one minute, the fire should be moderate so that the dough is baked evenly.

Pancakes with milk (sour cream) and water

If you find some milk in the refrigerator, but it is not enough for a full batch, you can dilute it with water in any ratio. We do the same with sour cream, that is, add liquid to it to get the necessary pancake consistency. It does not matter if the sour cream is slightly sour - in this case, the pastries will be more magnificent. Please note that all products must be warm, at room temperature, so try to get them out of the refrigerator in advance.

Ingredients:

• sour cream - 3 tbsp. l.
• water - 500 ml
• eggs - 2 pcs.
• flour - 2 tbsp.
• sugar - 1 tbsp. l. (or 2 tablespoons for sweet pancakes)
• salt - 1 tsp
• sunflower oil - 3 tbsp. l.

1. Whisk eggs until light foam with salt and sugar. If you want the pancakes to become airy, then you can beat the whites separately from the yolks, then the products will be with numerous holes, lush.
2. Add the available amount of sour cream and pour in the water. Stir vigorously.
3. Gradually add half a glass of flour, kneading a thin dough - in consistency it should be, as usual, similar to sour cream or liquid cream. If necessary, increase the amount of flour.
4. Pour in a little vegetable oil, stir again and fry in a pan (very hot) until golden brown.

Pancakes on mineral (carbonated) water

Instead of plain water you can use carbonated, then the pancakes will turn out to be perforated, openwork. You will need unsweetened soda, without syrup. For elasticity and softness pancake dough milk is added. Of course, you can bake pancakes using only soda, that is, without milk - in this case, add a little more than half a teaspoon of soda, previously quenched with vinegar, to the list of ingredients, otherwise the cooking technique will be unchanged.

Ingredients:

• highly carbonated water - 250 ml
• milk - 250 ml
• eggs - 3 pcs.
• flour - 1.5 tbsp.
• sugar - 1.5 tbsp. l.
• salt - 0.5 tsp.
• sunflower oil - 2-3 tbsp. l.

1. Combine eggs and loose (sugar, salt). Beat with a fork/whisker/blender for 1-2 minutes.
2. Pour in the milk and add the flour, working with a whisk to get rid of the smallest lumps.
3. Next, pour in the soda and at the very end - refined oil.
4. From time to time brush the red-hot pan with a brush, dipping it in the oil, and bake for about half a minute on each side.

Pancakes thin with holes on the water

The secret of making delicate and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough, you need to beat the eggs properly - until a high foam appears. The more magnificent the egg mixture is, the more porous the products will be in the end. And don't forget to heat up the pan. If the bottom is not heated enough, the dough will not bubble and form patterns.

Ingredients:

• warm water - 500 ml
• eggs - 3 pcs.
• flour - 1.5-2 tbsp.
• baking powder - 0.5 tsp
• sugar - 2 tbsp. l.
• salt - 1 tsp
• vegetable oil - 2 tbsp. l.

1. Beat three large eggs at once with salt and sugar - intensively, 2-3 minutes, until foam appears.
2. Pour in warm (preferably boiled) water and whisk again.
3. Without turning off the mixer, gradually add the flour, add the baking powder.
4. IN ready mix resembling sour cream, pour in the oil.
5. Bake in a hot pan, pouring the dough - about 1/2 ladle each. Finished goods fold in a high pile, lubricating the entire plane with a cube of butter for a pleasant creamy aroma.

Yeast pancakes on the water

Yeast pancakes differ from all the others in that they take longer to cook, but they are much more magnificent. It will take you about 10 minutes to cook, and the rest of the time (about 2-3 hours) the dough will reach on its own, without your direct participation. It should come up twice, and after the third time you can already heat the pan. The consistency can be made dense, then lush and thick pancakes will turn out, or, on the contrary, pour in more liquid, then the products will be thinner, it will be possible to wrap fillings in them.

Ingredients:

• flour - 500 g
• warm water - 750 ml
• dry yeast in a bag - 5 g
• vegetable oil - 3 tbsp. l.
• sugar - 1.5 tbsp. l.
• salt - 0.5 tsp.

1. Prepare pancake batter. To do this, pour a spoonful of sugar and the same amount of flour sifted through a fine sieve into a small bowl. Add dry yeast and pour in 50 ml warm water so that the consistency becomes similar to sour cream. Leave the bowl, covered with a towel, in a warm place for half an hour.
2. In another deep bowl, combine 500 ml of warm water, vegetable oil and salt, add the dough here. Add flour in batches and stir until smooth, stirring with a whisk to remove lumps. Again, leave alone for 1 hour, placing the bowl in a warm place.
3. When the dough swells, pour 200 ml into it boiling water and immediately, quickly mix - due to brewing, the pancakes will turn out to be openwork. Leave to rest for another 10 minutes.
4. Bake until golden brown in a hot pan (before pouring the first portion of the dough, grease with a couple of drops of oil).

Pancakes custard on boiling water

The dough is called custard because the flour is brewed with boiling water - this retains moisture, which in turn evaporates during frying and provides airiness to the pancakes. To make the products more elastic and thin, like paper, add a little corn starch.

Ingredients:

• water at room temperature - 300 ml
• eggs - 2 pcs.
• boiling water - 300 ml
• flour - 1 tbsp.
• corn starch - 0.5 tbsp.
• salt - 2 chips.
• sugar - 2 tbsp. l.
• vegetable oil - 3 tbsp. l.

1. Combine salt, sugar and eggs, stir with a blender or by hand until foamy.
2. First, pour 300 ml of water at room temperature into the egg mass. Whisk again.
3. Enter the flour and starch in portions.
4. At the end, add oil and pour all 300 ml of boiling water, stirring vigorously. Should get more liquid consistency than usual. Leave the dough alone for 30-40 minutes to swell so that the starch is steamed.
5. Bake in a hot, greased skillet, scooping up about 1/2 ladleful. Pancakes are cooked very quickly, about 15-20 seconds on each side.

Rye pancakes on the water

This type of pancakes rye flour on the water - often included in diet menu. They turn out dark, with a characteristic rye flavor. When warm, they are good with butter and sour cream, you can wrap the filling inside, cottage cheese with herbs or minced meat stewed with onions is ideal.

Ingredients:

• rye flour - 200 g
• water or a mixture of milk and water - 500 ml
• eggs - 2 pcs.
• sugar - 2 tbsp. l.
• soda - 0.5 tsp
• salt - 2 chips.
• sunflower oil - 2 tbsp. l.

1. Combine the sifted flour and other loose flour, except for soda.
2. Separately, beat the eggs with a whisk until they turn into foam. Pour in water and stir vigorously.
3. Add about half of the liquid component to the bowl with dry ingredients, carefully breaking with a whisk so that lumps do not collect.
4. Add the quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
5. Bake in batches in a greased pan.

What filling to choose?

Sweet pancakes - sprinkle with powder through a fine strainer, serve with your favorite jam, flower honey or fruit sauce. As a filling, sweet curd mass or chocolate paste, fruits and berries.

Salted pancakes - lightly brush with a cube of butter, serve with sour cream or sauce. An excellent filling will be chicken, mushrooms, liver, cabbage stewed with onions, salmon with dill, salmon with mascarpone, eggs with rice, cheese, etc.

Secrets of cooking unleavened pancakes

1. Sift the flour through a sieve before adding it to the batch. So it will better "stick together" with the rest of the components and be saturated with oxygen. As a result, you will get not lumpy, but airy elastic dough.
2. All liquid ingredients should be at comfortable room temperature.
3. To make the dough homogeneous, introduce the flour in small batches, breaking up the lumps by hand or with a blender.
4. IN sweet pastries you can add vanilla or cinnamon. Pleasant aroma also add lemon and orange zest.
5. Salty pancakes will turn out even tastier if you add grated carrots or finely chopped onions to an already prepared place.
6. Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
7. Unleavened pancakes love cast-iron pancakes - they cook evenly over the entire area, and they turn out tender. On a thin crepe maker, the products will be more “rubber”.
8. Grease the pan before baking fresh fat or brush dipped in oil. But don't overdo it. Just a couple of drops of fat is enough for the products not to stick.
9. If the pancakes are dry and do not want to keep their shape when folded, then cover them with a lid and leave for 15-20 minutes. They will steam out, become softer and more tender, the edges will not crumble.
10. To make freshly baked pancakes even tastier, after removing them from the pan, immediately grease with a small cube of butter, you can sprinkle with sugar. Delicious pancakes!

Calories: 131
Cooking time: 30 min

The phone rang in the morning. In the receiver I heard the voice of a childhood friend whom I had not seen for so long. How long have we not seen each other? We meet today. What to feed? And the answer immediately followed: - my branded pancakes, which helped out more than once, did not miss a single time.
Openwork pancakes on the water - signature dish on hastily. But the garnish - for each case its own. Today thoughts return to childhood...
Childhood smells like milk. Thoughts go on. And from milk - cottage cheese. Following the logical chain - pancakes will be with cottage cheese. And cottage cheese with vanilla! And so one component is ready. But just pancakes with cottage cheese, for this occasion, are a little banal.
Thoughts swirl in my head. Childhood… Youth… Association of youth with a bulk apple. This time it is better to take red (gives a beautiful shade in syrup). Yes, our youth has dragged on a bit. Season it with a little cinnamon - add spice to the dish.
Thoughts line up: pancakes from the road are satisfying, easy, tasty. Since it’s summer in the yard, I’ll add fragrant melon.
To summarize: sweet, juicy pancakes co complicated side dish can easily be served as a dessert. It's both beautiful and delicious. And we will drink coffee or tea - we will figure it out on the spot. When will I meet such a wonderful person.
I go to the kitchen and start telling how to cook pancakes on the water.
To make pancakes I take:
- 4 tablespoons of flour,
- 1 egg,
- 2 tablespoons of vegetable oil,
- a pinch of salt,
- 100 grams of water.
To prepare the curd side dish, we need products:
- 100 gr of cottage cheese,
- 2 tablespoons of sour cream,
- vanilla on the tip of a knife.
To prepare an apple side dish, we need products:
- 1 apple,
- 1/2 teaspoon cinnamon
- 3 tablespoons of sugar,
- 2 tablespoons of water.

Recipe with photo step by step:

1. So, everything is ready. I'm getting started.



2. I beat the eggs with a whisk. I add salt, vegetable oil. I shake well again.




3. I add water to the resulting mass. Mix well until you get a homogeneous consistency.




4. I bake pancakes in a well-heated and oiled pan.
Grease the first ready-made pancake (still hot) with butter.






5. Then - immediately sprinkle with sugar. I do the same with the next ones.




6. While the pancakes are soaked in sweet butter syrup, I start preparing the side dishes. I whip the curd with a blender. I add sour cream and vanilla. I put it aside.




7. I start preparing the second side dish.




8. Cut the apple in half. Then we divide it into parts.






9. Brew in a saucepan sugar syrup: 3 tablespoons of sugar diluted with 2 tablespoons of water. Bring to a boil.




10. I dip the apple slices into sugar syrup and boil for 2-3 minutes. Don't stir with a spoon! The slices must remain intact.




11. Sprinkle the apple composition with cinnamon. I cover the finished apple garnish with a lid. I put it aside.




12. And at the end of the composition - pieces of melon. I cut them into cubes.




13. I put pancakes on a plate. Next to them is a side dish. And for those who like to stuff pancakes with something, I suggest this one

I don't know a person who doesn't like pancakes. Of course, everyone's preferences are different. Some people like thin openwork pancakes, others prefer fluffy pancakes, and still others simply love vegetable pancakes - potato pancakes, pancakes from zucchini or zucchini. Or maybe you love all of these options.

The topic of pancakes is very extensive, there is a place for our imagination to roam. And there are so many recipes that sometimes you don’t know which one to choose. From my own experience I can say - in order to find your perfect recipe, you need to experiment with the amount and composition of the ingredients for quite some time. And it's interesting that we all have our favorite recipes for the same dish.

If you have not yet decided which pancakes you will cook today, then I suggest that you turn to past issues and get acquainted with the recipes, and.

Today we will cook thin pancakes in milk. Please note that we will cook them not only from wheat flour.

Thin pancakes in milk - a proven simple recipe

Why do we love thin pancakes? Everything is very simple - they are especially tender and tasty, such pancakes can be folded into an envelope or wrapped in a filling. It is important that the pancakes are not torn during frying, they are elastic. I share my time-tested recipe with you. I describe the preparation in great detail, so that it becomes clear to beginners that baking pancakes is quite simple.

We will need:

• milk - 600 ml
• flour - 300 gr.
• eggs - 2 pcs.
• sugar - 2 tbsp. l.
• salt - 1 tsp
• soda - 1/2 tsp
• vegetable oil - 3 tbsp. l.

1. Drive 2 eggs into a deep bowl, add sugar, salt and soda and stir well, do not beat.

2. For pancake dough it is advisable to warm the milk a little, just try not to overheat, otherwise the eggs will curl. Pour half of the entire serving of milk into the egg mixture and stir so that there are no lumps.

3. Pour in the flour, while also taking about half of the entire portion. Stir with a whisk until smooth.

4. Pour in the remaining milk and pour out all the flour, stir again until the lumps disappear. When we add flour and milk gradually, the dough is more homogeneous.

Dough for thin pancakes should be liquid in consistency heavy cream. The thicker the batter, the thicker the pancakes will be.

5. Add vegetable oil to the dough, about 3-4 tablespoons.

With oil, pancakes will be more elastic and will not stick to the pan.

6. Be sure to let the dough stand for 20-30 minutes. During this time, gluten is formed in the dough, which makes the pancakes elastic.

7. We heat the pan well, pour in a little vegetable oil. Pour the pancake batter into the center of the pan and tilt it different sides, make the dough spread over the entire pan in a thin layer.

8. Fry over medium heat so that the pancakes do not burn. One side cooks in about 1 minute. You can’t get distracted here, the process will go quickly. Turn the pancake over, and lay the baked pancakes on a flat plate.

I smear every pancake ghee turns out incredibly delicious!

It is very good to wrap any filling in such pancakes or eat with sour cream, jam or honey.

Custard pancakes in milk and boiling water - a step by step recipe

Choux pastry for pancakes is called because we pour boiling water into it. Boiling water, as it were, brews flour, the dough turns out to be very elastic, and such pancakes are tender and at the same time “reliable”, they do not tear. And if you like pancakes with holes, then choux pastry will be most welcome.

We will need:

• milk - 1 glass
• flour - 1 cup
• eggs - 2 pcs.
• water - 1/2 cup
• sugar - 1 tbsp. l.
• salt - 1/2 tsp
• baking powder - 1 tbsp. l.
• vegetable oil - 5 tbsp. l.

1. First, beat the eggs into a bowl, add salt and sugar. Stir with a whisk.

2. Pour in the milk and stir again.

3. You can immediately add baking powder to the flour. Sift the flour through a sieve and gradually pour into the egg-milk mixture. You can not stir until a homogeneous mass, as we will still add water.

4. Pour half a glass of boiling water into the dough and stir until smooth.

5. Add 5 tablespoons of vegetable oil.

6. Leave the dough to gain strength for 5-10 minutes.

7. Bake in a well-heated pan on both sides.

Grandma's recipe for delicious pancakes

Our grandmothers knew how to bake delicious pies and pancakes. It's great that these recipes are passed down from generation to generation.

Cooking thin yeast pancakes

I used to be sure that it was impossible to make thin pancakes with yeast. But when I first tried it from a friend, I borrowed the recipe. Besides the fact that they are extremely tasty, their advantage is that they are very elastic and never tear.

We will need:

• milk - 500 ml
• flour - 250 gr.
• eggs - 1 pc.
• sour cream - 50 ml.
• dry yeast - 1 tsp
• sugar - 2 tbsp. l.
• salt - 1/2 tsp
• vegetable oil - 3 tbsp. l

For cooking yeast dough remove all products from the refrigerator in advance, and warm the milk a little

1. Be sure to sift the flour and add dry yeast to it and mix

2. Pour warm milk in a thin stream, stir well until the lumps disappear. You will see that the dough will immediately begin to bubble.

Milk should be heated no more than 40 degrees

3. Drive in the egg, add salt and sugar. Mix again, cover the bowl with a towel and leave the dough in a warm place for about 1 hour to rise.

4. Bake in a preheated pan. Grease the pan with vegetable oil. Pancakes are very appetizing, tasty and with beautiful holes.

Cheese pancakes with herbs

The original recipe, which I saw in a magazine and immediately cooked, captivated me with its unusual and awesome taste. Pancake dough is prepared with cheese. Shall we try?

We will need:

• milk - 400 ml
• flour - 170 gr.
• hard cheese - 200 gr.
• eggs - 3 pcs.
• garlic - 1 clove
• baking powder - 1 tsp
• dill or parsley to taste
• sugar - 1 tsp
• salt - 1/2 tsp.
• vegetable oil - 2 tbsp. l.

Milk should be at room temperature or slightly warm. Pour it into a deep bowl and beat the eggs into the milk, stir everything well.

Pour in vegetable oil, add salt, sugar and baking powder. Mix again.

Sift the flour through a sieve and add to the dough. Stir all the time with a whisk until smooth. The dough should rest for 10-15 minutes.

We rub the cheese on a medium grater and pour it into the dough. Add crushed garlic (optional).

Finely chop the dill and also add to the dough. We mix everything and our dough is ready.

Bake in a well-heated pan. It turns out thin and satisfying pancakes.

Pancakes can be served with sour cream or melted butter.

Pancakes in a hurry fast and tasty

In this video, see how to cook thin pancakes in milk according to classic recipe. Nothing complicated, quickly and simply pamper your family with a delicious treat.

Thin delicious pancakes made from buckwheat flour

Do you want to diversify your menu? - Make pancakes from a mixture of wheat and buckwheat flour. Maybe the color of the pancakes will be a little darker, but we know how useful buckwheat is for the body.

We will need:

• milk - 500 ml
• wheat flour - 100 gr.
• buckwheat flour - 70 gr.
• eggs - 3 pcs.
• sugar - 1 tbsp. l.
• salt - 1/2 tsp
• butter - 80 gr.
• vegetable oil - 2 tbsp. l.

If you want to make thin pancakes from buckwheat flour, be sure to add wheat flour, thanks to which the dough contains gluten and then the pancakes will not fall apart when frying.

1. Mixing wheat and buckwheat flour, add salt.

2. Drive eggs into a separate bowl, add sugar and stir with a whisk.

3. Melt the butter and pour it into the eggs in a thin stream, while stirring continuously.

4. Add milk, again without ceasing to stir.

5. Now add a mixture of buckwheat and wheat flour and stir until the lumps disappear completely. The dough should turn out to be quite liquid, similar in consistency to heavy cream.

Buckwheat flour dough must be allowed to stand for several hours, and it is even better to leave it overnight in the refrigerator

6. About an hour before baking, remove the dough from the refrigerator and mix well again, it will become thicker.

7. Bake in a well-heated pan, lubricating it with vegetable oil.

It remains to surprise your loved ones with delicious and hearty pancakes.

Pancakes with holes in milk and mineral water without eggs

Pancakes made with milk and mineral water are very tender, thin and, as you like, with holes.

We will need:

1. • • milk - 100 ml
     • wheat flour - 180 gr.
     • sparkling mineral water - 150 ml.
     • sugar - 1 tsp
     • salt - 1 tsp
     • baking powder - 1/2 tsp
     • dry yeast - 1/2 tsp
     • vegetable oil - 2 tbsp. l.

   Since we are preparing yeast dough, all products should be at room temperature, and even better warm.

   1. We heat the milk and dissolve the yeast in it, add sugar and leave the dough for 10 minutes to stand warm. She must rise.

2. Pour into the steam mineral water. Water should be at room temperature.
3. Add in the sifted flour, salt and baking powder. Mix all the ingredients well and leave in a warm place for about 20 minutes.
4. During this time, the dough should “approach”, rise. It remains to bake pancakes in a preheated pan, periodically lubricating it with vegetable oil.

Video on how to cook openwork pancakes with a bottle

Crepe suzette with orange sauce

exquisite french dessert from ordinary pancakes in milk. The secret of their popularity in citrus notes dough, delicious caramelized orange sauce and original submission dishes. With such pancakes, you can quite surprise guests for a holiday.

We will need:

• milk - 260 ml
• flour - 110 gr.
• eggs - 2 pcs.
• butter - 50 gr.
• sugar - 2 tbsp. l.
• salt - 1/2 tsp
• orange peel - 4 tbsp. l.
• orange juice - 2 tbsp. l.

For sauce:

• orange juice - 150 ml
• orange peel - 4 tbsp. l.
• sugar - 2 tbsp. l.
• butter - 50 gr.
• orange liqueur - 50 ml
• brandy, rum, cognac or whiskey - 100 ml

1. Whisk eggs with sugar and a pinch of salt. It is convenient to do this with a mixer.

2. Melt the butter, pour into egg mixture, pour half the milk there and gradually add the flour. At the same time, stir continuously. When the dough thickens, pour in the remaining milk.

3. Grate the orange zest. Don't forget to rinse the orange first. warm water. Knead the zest into the dough and pour in 2 tablespoons of freshly squeezed orange juice. The dough should resemble the consistency of cream.

4. We bake pancakes on hot pan from two sides.

5. Now it's time to cook delicious orange sauce. Pour 2 tablespoons of sugar into a dry frying pan and as soon as it begins to melt and change color, add butter.

Orange sauce is cooked with continuous stirring

6. Add to sauce orange peel and juice. The sauce should turn out nice. amber color, thick.

7. Put the pancakes in the pan with the sauce and heat on both sides. Pour orange liqueur into the pan and heat until thickened. In this case, the pancakes can be turned over again so that they are thoroughly soaked.

If you don't have orange liqueur, it doesn't matter, replace it with any other

8. You can already serve this delicious dessert. But if you want to surprise your guests, then we will serve our pancakes "with a twinkle". Pour pancakes in a pan with brandy, cognac, whiskey or rum and set on fire.

Setting fire to alcohol is called flaming. The dish is poured with brandy, rum, whiskey or cognac and set on fire. At the same time, part of the alcohol evaporates, and the dish receives a rich original flavor. In the dark, this presentation looks enchanting.

Serve this delicious dessert with orange slices and a scoop of ice cream.

Bon appetit!

As you can see, recipes a simple dish like pancakes, a lot. Experiment, diversify your menu and then your loved ones will say: “There is happiness!”.

South African cinnamon pancakes

Ingredients:

• Flour 200 grams
• Baking powder 2 tsp
• Sugar 2 tbsp
• Salt on the tip of a teaspoon
• Milk 1.5 cups
• Egg 1 pc.
• Vegetable oil 2 tbsp.

• Sugar 2 tbsp (or honey)
• Cinnamon 3 tsp

1. We mix all the ingredients, pour in milk, add butter and eggs.
2. Mix well so that there are at least a minimum of lumps, or there are none left at all.
3. We send the resulting dough to the pan and fry as regular pancakes.
4. Sprinkle the finished pancakes with a mixture of sugar and cinnamon to taste.

😉 Did you like it?

Simple chocolate pancakes quick recipe

Ingredients:

• milk 550 ml
• flour 300 g
• dark chocolate 100 g
• butter 80 g
• powdered sugar 40 g
• cocoa 20 g
• light rum 10 g (or vodka)
• eggs 3 pcs.
• vegetable oil 20 ml

1. Melt the chocolate in a water bath and dilute it in 300 ml of warm milk.
2. Pass the flour through a sieve and add cocoa to it, powdered sugar and salt. Pour in milk and beat thoroughly.
3. Beat the eggs in a "steep" foam and add to the resulting flour mixture - mix.
4. Now we melt the butter and send it to the dough, do not forget to also pour in the rum and some of the chocolate (leave the second part of the chocolate for decoration).
5. If the dough is too liquid add a little flour.
6. Grease and heat up the pan.
7. Pour the dough into the pan and spread the dough in a circular motion around the circle.

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Ingredients:

• Eggs 3 pcs.
• Flour 250 ml.
• Salt half a teaspoon
• Milk 350 ml
• Butter, melted 2 tbsp.
• Butter for frying (a few tablespoons)

1. Crack the eggs into a bowl and beat well, add flour, butter and salt and mix well again until smooth.
2. Put a piece of butter on a preheated pan, and send a little dough to make a thin pancake. After a while turn over and fry on the other side.

For sprinkling I like to use coconut flakes with powdered sugar.

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Delicious lemon pancakes for a quick hand

Ingredients:

• Milk 250 grams
• Flour 100 grams
• Powdered sugar 50 grams
• Egg 1 pc.
• Tablespoon of melted butter
• A pinch of salt

• Juice of one lemon
• Sugar about three tablespoons

1. Sift the flour through a sieve into a bowl and add the eggs with a little milk. Knead until smooth and add the rest of the milk with butter.
2. We fry like ordinary pancakes and either dip in our lemon syrup, or grease each before serving.

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Ingredients:

• Milk 500 ml
• Flour 250 grams
• Sugar 50 grams
• Salt 0.5 tsp
• Eggs 2 pcs.
• Vegetable oil 2 tbsp.

• Cottage cheese 350 grams
• Sugar three tablespoons
• Vanillin sachet
• handful of raisins

1. Beat the eggs with a mixer or a fork with sugar and salt, while continuing to beat, pour in the milk and pour in the flour. Pour in vegetable oil, thanks to which the pancakes will not stick to the pan.
2. Let's brew for a few minutes. At this time, we knead the cottage cheese with sugar, vanilla and raisins (raisins can be pre-dipped in boiling water for softness).
3. Pour the dough into a preheated pan and fry first one side, then the other.
4. We put alternately fillings in each pancake, wrap it up and put it on a wide plate.

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Ingredients:

• Milk 400 ml
• Flour 250 grams
• Eggs 3 pcs.
• Sugar 1.5 tbsp
• Vegetable oil 30 ml + for frying
• A pinch of salt
• Orange 1 pc. (large or two medium)

• Cottage cheese 200 grams
• Powdered sugar 1 tbsp
• Vanilla sugar 1 sachet
• Canned peaches (500 grams) 1 jar or homemade favorite jam

1. Wash oranges, wipe and dry. We cut off the skin thinly to get one ribbon 5-10 mm wide. Well, or several long such tapes.
2. Mix 1 tbsp. sugar and 50 ml. water. Dip the zest into the resulting syrup, bring to a boil and check for another 5 minutes.
3. After removing from heat and cooling slightly, cut the zest lengthwise to make about 12 "cords".
4. Knead the dough from flour, milk, eggs, sugar and vegetable oil with salt.
5. We fry according to the usual technology.
6. Mix the ingredients for the filling homogeneous consistency and spread it little by little on the center of each pancake.
7. We make envelopes as in the photo and fix them with our orange cord.

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Ingredients:

• Milk 500 ml
• Flour 1.5 cups
• Eggs 3 pcs.
• Sugar 2 tbsp
• Salt 0.5 tsp
• Vegetable oil 2 tbsp.

1. Beat the eggs, pour in the milk, sift the flour through a sieve and add the rest of the ingredients - mixing thoroughly. The consistency should resemble liquid sour cream.
2. Lightly grease a heated pan with oil. And we start frying pancakes according to the knurled, standard scheme.

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Ingredients:

• 3 eggs
• 2 tbsp. flour
• 2 tbsp. l. cocoa
• 1 st. l. Sahara
• 2 tbsp. milk
• 1 sachet of baking powder
• a pinch of salt
• vegetable oil for filling:
• 400 g cottage cheese
• 100 g raisins
• 1-2 tbsp. l. sugar for decoration:
• dried apricots or orange peel

1. Beat eggs with sugar and pour in a glass of milk.
2. Mix a glass of flour with baking powder, add to the liquid mixture and bring everything to a single consistency.
3. Sift cocoa and pour into the dough.
4. Pour the remaining flour here, mix and pour in the second glass of milk.
5. You should get the consistency of liquid sour cream.
6. We bake in the usual way.

Preparing the stuffing:

1. Dip raisins in hot water. Mix with sugar and cottage cheese.
2. Spread a tablespoon on each pancake curd mass and fold the pancake as in the photo with a “tube”.
3. We bind the edges with zest so that outwardly our masterpiece resembles candy.

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Such pancakes can be of different composition, but an important aspect of this recipe is the minimum of dirty dishes.

The dough is prepared in plastic bottle, preferably with an extended neck and can be stored in the refrigerator without problems.

Ingredients:

• Milk 600 ml
• Flour 10 full tablespoons
• Sugar 3 tbsp
• Vegetable oil 3 tbsp.
• Eggs 2 pcs.
• Salt 0.5 tsp

1. Shake and mix.
2. Gently pour the dough into the pan in small portions and pour over the full surface. Fry on both sides until golden brown.

Fast, simple and fun!

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Ingredients:

• Milk 400 ml +50 gml
• Spinach 100 grams
• Eggs 3 pcs.
• Flour 2 tbsp. l.
• Vegetable oil 2 tbsp.
• Sugar 1 tbsp
• Salt 1 tsp
• Piece of butter for greasing the pan

1. Spinach is sent to a blender and mixed with 50 ml of milk until a homogeneous consistency.
2. Add sugar, eggs, salt, vegetable oil to milk and beat well. Add chopped spinach and mix well again.
3. Pour flour through a sieve and achieve the dissolution of all lumps.
4. We send a little dough to a preheated, greased pan.
5. Fry very gently, about 15 seconds on one side and 5 seconds on the other.

For the filling, I like to use caviar, but what do you prefer ...

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