What do you need to make pancakes? Proper serving of donuts to the table

Pancakes, pancakes - favorite dishes since childhood. It seems that there is nothing easier than frying a stack and, putting saucers with jam, honey, sour cream on the table, feast on them - ruddy, tasty, and even with hot fragrant tea.

Little tricks

However, it seems to be one thing, but how it actually is is quite another. Therefore, the question of how pancakes are baked is not so stupid, especially for novice housewives. The most important thing is dishes. It is best if you have a special one. Or a regular one, but small, with a thick bottom and walls. Why with fat ones? To heat up evenly. And the dough did not burn, it was well baked.

She has a second trick. The first step is to grease the pan with grease, sprinkle with salt and ignite. Then, when it cools down, wipe it with a flannel, “salt” it again, and then wipe it again, but this time clean and dry. After that, grease the bottom with vegetable oil or a piece of lard, heat thoroughly and start cooking. Few people have heard of it, and if they do, they rarely use it. And absolutely in vain. Such subtlety helps to avoid the generally accepted first pancake lumpy.

How pancakes are baked - the third trick: if someone still turned out, the pastries stick to the pan - do not rush to scratch the bottom with a knife or a “hedgehog”. Treating things like this will only make things worse. Wash the pan and repeat the roasting procedure again. Will definitely help!

The fourth trick, which concerns the test. It should be made in consistency similar to sour cream of medium density. The liquid will burn and break when turned over. And too thick - stay damp inside. This is always taken into account by housewives who already know how pancakes are baked.

And one more thing: it is better to pour oil into the dough itself. Then it will be enough to carefully walk through the pan with pork fat once before starting cooking.

The heat should be strong, then the pancakes are baked faster, they turn out ruddy, with a crispy crust.

And the last legitimate question: "Are pancakes fried or baked?" In principle, if you do not add oil to the pan, but cook on what is contained in the dough (a small amount), then they bake. And if you flavor it with fat before each new portion of pancakes, then they fry it.

Thin pancakes

Let's move on from theory to practice. Namely: we bake thin pancakes. This recipe is very simple. With it, it is recommended to start mastering the “pancake” business. You will need: sifted flour - 2 cups, milk - 3 cups, eggs - 3 pcs., Butter - 50-60 g, a tablespoon of sugar and a teaspoon of salt. Beat eggs, add salt and sugar, grind. Pour in milk and melted or softened butter, mix again. Gradually add flour.

Stir thoroughly to avoid lumps. Heat up a frying pan with oil. Pour the dough so that it spreads along the bottom in a thin layer. Shake off the baked pancake on a plate and bake further.

How and with what is this dish served? These pancakes are great for stuffing. Minced meat is placed in the middle, the dough is wrapped in an envelope. Once again, pancakes are placed in a pan, fried. Depending on the filling, they are used with sour cream (for example, pancakes with meat filling), jam or berry syrup, honey. Or a special vanilla-chocolate sauce. Although by themselves, with crispy edges, ruddy, moderately oily, such pancakes will please anyone with a wonderful taste.

Cook, hostesses, and delight your family!

It is not necessary to wait for Maslenitsa to bake various pancakes. You can fry them right today, for example, for dinner. Or in the morning for breakfast.

Pancakes are a real lifesaver. After all, they can feed the whole family to the full when there is not enough time to prepare dinner, or a couple of small bills are left in the wallet, and the pay is only the day after tomorrow. After all, you can cook them from almost nothing, but in any case it will turn out delicious, and everyone will be satisfied.

Pancakes are baked on water, milk, kefir, yeast, with and without eggs, on wheat flour, buckwheat. Pancakes can be made lush, thin, openwork or solid, like the sun. Cooking options are countless. Choose any.

Pancakes - food preparation

Pancakes do not require special preparation. The ingredients are mixed and fried. The only thing, to improve the taste, it is recommended to sift the flour before baking. And if the recipe includes yeast, milk must be warmed up before being added to the dough. Just not very strongly (up to a maximum of 37C - body temperature), otherwise the yeast fungi will die.

Pancakes - the best recipes

Recipe 1: Pancakes with milk

It is mixed with milk that pancakes are considered the most real and traditional. They bake quickly, in one or two. And if there is excess dough left, it can be stored in the refrigerator in order to fry for dinner with heat, with the heat of fresh and hot pancakes. The pan must be lubricated with vegetable oil every other time.

The recipe contains baking powder. You can cook without baking powder, but it is he who makes the pancakes airy. Baking powder can be replaced with half a teaspoon of soda diluted with a few drops of vinegar (6%) or lemon juice.

Ingredients: 2 cups wheat flour, milk - 3 cups, three eggs, vegetable oil - 3 tbsp (for dough), salt - ½ tsp, sugar sand - 1 tbsp (for sweet pancakes - 3 tbsp) .), baking powder - ¾ tsp.

Cooking method

Mix eggs, sugar, baking powder, salt, flour and half a glass of milk in a bowl. Mix mass. To do this, you can use household appliances - a mixer or a blender. The dough will be quite thick and smooth. This is done to avoid the appearance of lumps. And then dilute the mass with milk, pouring it in a thin stream and stirring. The consistency should be similar to liquid sour cream or kefir. At the end, pour in the vegetable oil and mix well.

Recipe 2: Pancakes on kefir

Pancakes on kefir have a whole army of fans. After all, they have a peculiar taste - kefir gives the dough sourness, and together with the butter that is used to lubricate the cake, a peculiar and piquant taste is obtained. Pancakes prepared according to this recipe come out nostrilous and openwork.

They can be eaten with jam, condensed milk, mushrooms, caviar. If you like sweet pancakes, you can add two or three tablespoons of sugar to the dough. It is convenient to grease the pan with half an onion. It is put on a fork and dipped in vegetable oil.

Ingredients: 0.5 l of kefir, ¼ tsp of salt and soda, 2 eggs, 2 tbsp of vegetable oil, flour, ½ cup of boiling water.

Cooking method

In a saucepan, mix eggs, salt and kefir. Heat on the stove to body temperature, approximately 36C. Pour in flour so that the mass turns out to be slightly thick (like on pancakes). Dilute soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then add vegetable oil and you can start frying. Ready-made pancakes are smeared with butter, you can sprinkle with sugar or pour sour cream.

Recipe 3: Pancakes on the water

Traditionally, pancakes are baked with milk, kefir, curdled milk or whey. But, it turns out, you can bake pancakes on ordinary water. And sometimes they turn out thinner, crispy and tasty. Because there is one secret - proteins and yolks are beaten separately, and only then are mixed in the dough. These pancakes are ideal for stuffing - meat, liver, cottage cheese, eggs with onions.

Ingredients: wheat flour - 0.3-0.4 kg, 3 eggs, 0.5 l of water, 2 tbsp. sand, sugar and vegetable oil, a pinch of salt.

Cooking method

Mix the ingredients except water to get a thick and homogeneous mass, and then slowly pour in the liquid and stir to avoid lumps. Now you can grease the pan with oil and bake pancakes.

Recipe 4: Thin Pancakes

How tender and extraordinarily tasty they are, these thin pancakes. It's not always easy to cook them. If you put more flour, they come out thick, if less, they will tear when turned over or gather into an accordion.

And the secret is simple: in order for pancakes to turn out thin and turn over well, you need not spare the eggs, but mix the dough thoroughly and let it brew a little so that the gluten in the flour swells. If it seems to you that the dough may turn out to be too much, reduce the amount of ingredients by two or three times.

Ingredients: 1 liter of fat milk, 4 cups of wheat flour, 5 eggs, 1 tbsp. a spoonful of vegetable and melted butter (for dough), 1 teaspoon of salt (without a slide), granulated sugar - 3 tbsp. spoons.

Cooking method

The method of preparation is very simple - mix all the ingredients thoroughly, best with a mixer. Lastly, add the oil and mix with a spoon. Before frying, the pan is heated and greased with vegetable oil. If the dough will be kneaded by hand, then, in order to avoid lumps, it should be kneaded with one glass of milk, adding all the ingredients (except butter). The mass will turn out to be thick, it is stirred until smooth and the remaining milk is poured in a thin stream. Each new batch of liquid must be well mixed until smooth. Then the oil is added.

Recipe 5: Sour Pancakes

Someone prefers sweet pancakes, someone thin or spongy. And this recipe is for lovers of sour pancakes. And it turns out there are quite a few of them. And no wonder, because pancakes on sour milk are lush, ruddy, unusually tasty, sweet and sour. They are best served with sour cream, melted butter or honey. By the way, sour pancakes can also be stuffed, for example, with cottage cheese or minced meat with fried onions.

The recipe includes baking soda. It is not necessary to extinguish it with vinegar, there is enough acid in milk.

Ingredients: 0.5 l of sour milk, 2 tbsp. tablespoons of vegetable oil, starch and sugar sand, ½ teaspoon of soda and salt, 3 eggs, 8 tbsp. spoons with a small slide of wheat flour.

Cooking method

Grind eggs with salt, sugar, add milk and pour soda. Mix.

In another bowl, mix flour with cornstarch. Gradually pour the egg-milk mixture into the flour, and stir continuously so that no lumps form. At the end, add vegetable oil and fry pancakes.

Recipe 6: Yeast Pancakes

Here they are - the real Russian pancakes, yeast. Probably the most delicious of all. Yeast pancakes are best served with caviar. But with sour cream there will be very, very nothing. And in general, they can be served with absolutely any filling. Pancakes are tender, lacy, airy, delicious. And how beautiful! And, most importantly, they melt in your mouth.

Ingredients: wheat flour - 300g, milk - ½ liter (or 300ml milk + 200ml water), 7g dry yeast (or 20g fresh), 5 tablespoons (70g) refined vegetable oil (odorless), 2-3 tbsp. l. sugar sand (60g), 3 eggs, salt - 1 teaspoon (without a slide).

Cooking method

Grind eggs with sugar and salt and beat well, even better with a mixer. Add yeast, vegetable oil and half of warm milk. Stir the mass and slowly pour into the flour, stirring continuously. Pour in the rest of the milk and keep warm.

After about an hour, the mass will double. It must be stirred to release carbon dioxide bubbles. After the mass rises a second time, it is NOT interfered with anymore. The dough is fried like this, right with bubbles (this is important), scooping gently from the very top with a ladle. Before frying, the pan should be well heated and it must be greased with a thin layer of oil.

Recipe 7: Pancakes with meat (with minced meat)

Meat is one of the most delicious fillings for pancakes. To start them, you need to bake pancakes according to any of the above recipes. But the filling itself and the method of preparation are very original and do not look like traditional ones, because. the pancake is stuffed with raw minced meat.

Ingredients: raw minced meat, salt, 1-2 eggs, one onion, dill greens.

Cooking method

Season the minced meat with chopped onion, salt and dill. Add and beat in a little water (a couple of tablespoons), so the filling will turn out juicier.

Beat the eggs in a deep bowl, season with salt.

Cut the pancake into two parts. Put a little minced meat on the edge of each half, like on a small cutlet, press it down to make it flatter. Then wrap the pancake with minced meat in a triangle-envelope, dip in the egg and fry on both sides. The fire must be made medium, closer to small, so that the pancake becomes golden in color, and the filling has time to fry.

• If the dough is cooked a lot, to speed up the frying process, use two pans. That way things will go a lot faster.

• In order to knead the pancake mass without lumps, the liquid is poured into the flour, and not vice versa.

• If the pancakes are hard, you need to smear them with butter, put them in a deep bowl and cover with a lid to soften them.

• It is convenient to grease the pan with a small piece of lard, pricked on a fork, or with half a potato dipped in oil.

• If you planned to get openwork pancakes, and they come out in a continuous sheet, the situation can be corrected by adding ordinary mineral sparkling water to the dough.

• Ready-made pancakes can be frozen. Arrange them in piles and pack them in a bag. Then next time you won’t have to bake them - it will be enough just to defrost and stuff them.

Shrovetide is an old Russian holiday that we celebrate every year. At the beginning of the Maslenitsa week, it is customary to lay a rich table, where the main place is occupied by pancakes - a traditional dish of the holiday. Maslenitsa! Time to bake delicious pancakes. Daria Sonkina says how to bake pancakes or how to bake perfect pancakes. For those who do not know or have forgotten how to do it.

Do perfect pancakes exist?

No, you are right: there are a lot of pancake recipes. Pancakes are big, small, thin, thick, with "" - small holes that make the pancake airy - and without. There are rye and oat. With minced meat, cottage cheese, apples and without filling. On dough, on milk, on sour milk and on yeast. With and without baking. And this list can be continued for a long time.

What's the go-to pancake recipe?

My win-win recipe is the so-called "fast thinkers". They will need wheat flour, fresh milk, chicken eggs, sugar, salt and vegetable oil. Pour a glass of milk into a bowl and add five heaping tablespoons of flour. Mix thoroughly with a whisk or mixer. The dough will be thick enough, don't worry, it's part of the process. Add three eggs, one tablespoon of sugar and a third of a teaspoon of salt to this mixture. Stir again. Make sure that there are no lumps in the dough - there is something, and lumps in the right pancakes should not be in any case. Add one and a half cups of milk to the dough. Now set the bowl aside, let it stand, while you prepare everything for baking. Right before baking, pour one tablespoon of vegetable or melted butter into the dough.

Fry pancakes in a regular frying pan?

Yes. In a regular medium-sized frying pan, preferably with a non-stick coating. You will also need a silicone brush and vegetable oil to lubricate the pan, ladle, thin spatula and a plate where you will put the finished pancakes.

What if I don't have a silicone brush?

It's OK. Take an ordinary raw potato, cut it in half and prick it on a fork. Dip the cut in vegetable oil and grease the pan with it.

There are special pancake pans. Maybe it's better to buy one?

It is possible, but not necessary. It is quite possible to do with ordinary frying pans. But if you are going to bake pancakes regularly, it is better to set aside a couple of pans for this and do not fry anything extraneous on them. Experience shows that otherwise the first pancake will always turn out lumpy. Or almost always.

The pan is ready. How to bake pancakes?

Grease the pans with oil and heat over high heat. Drip a little dough to see if they are hot enough. The dough should sizzle. Hissing? Then get started. Take the pan with your left hand (or right hand if you are left-handed), pour half a ladle of batter into it and spread it gently over the entire surface, tilting the pan from side to side. By the way, there are also magical devices, in the form of the letter "T", which can also be used to distribute the dough - you must have seen such devices in pancakes. Put the skillet back on the fire. You can reduce it a little, but not much. It is important that the pancake is baked quickly. Firstly, in this case, it will not dry out, but retain this pleasant softness and oiliness, as it should be for a proper pancake, and secondly, you will not have to waste your precious time on empty sticking out at the stove. After a minute, try gently prying off the pancake with a spatula. If it lends itself, feel free to turn it over and bake for another 30 seconds on the other side. If you want to impress your family or guests, defiantly remove the spatula and just toss it up to turn it over. Just practice first. The first pancake is ready. Take it off and put it on a plate. You can grease with a piece of butter, but not necessary.

Do you bake the second pancake in the same way?

Yes. Just remember to take the silicone brush or potato again and grease the pan with oil.

Pancakes are too thick, but I like thin ones. What's wrong?

Add some milk to the dough, it may be too thick.

The pancakes are bursting and I can't turn them over. What's the matter?

You have a bad frying pan or too batter. Add some flour to the dough or change the pan. Some others advise "brewing" the dough with boiling water or adding a little sparkling water. In this case, the pancakes are drier, but they definitely won’t tear.

Pancakes are ready. Now what?

Make sure they don't burn and have a nice golden color. And maybe even covered with small holes. Take one pancake, put it on a plate, fold in half and in half again to make a corner, dip in condensed milk and eat.

What else do pancakes eat with?

With anything. But the classic combinations are salted and smoked fish, jam and, of course, caviar.

Pancakes are one of the most popular and loved by many people dishes of Russian cuisine. Depending on the composition of the dough and the filling, they can be served as a full-fledged second course, as well as an appetizer or dessert. Let's look at how to learn how to bake pancakes so that they turn out soft, beautiful and tasty.

Dough secrets

After preparing the dough, let it stand warm for 30 minutes. This will keep the pancakes from tearing while frying. They will roll over easily and quickly.

How to cook pancakes

Pancakes can be cooked on:

Experienced housewives often combine one of the above products with water. This allows you to get the desired consistency of the dough and achieve the desired thickness of the pancakes.

Easy pancake recipe

This is the easiest recipe that allows even a beginner to cope with making pancakes.

Ingredients:

• 500 ml of water.
• 320 g flour.
• 2 eggs.
• 2 tbsp. l. vegetable oil.
• 1 st. l. Sahara.
• Salt (a pinch).

Cooking:

Pancakes with milk

Let's look at how to bake pancakes with milk. Below is one of the most commonly used recipes. Milk pancakes can be served with both sweet and savory fillings.

Ingredients:

• 500 ml of milk.
• 2 eggs.
• 200 g flour.
• 2 tbsp. l. vegetable oil.
• 1-2 tbsp. l. sugar (the amount depends on the type of filling).
• Salt (one pinch).

Cooking:

Classic milk pancake recipe - video

Pancakes on kefir

As a rule, such a dough is made for pancakes with a sweet filling or for pancakes served with honey or jam. Let's look at how to bake pancakes on the presented fermented milk product.

Ingredients:

Cooking:

Pancakes cooked on kefir are soft, golden and tasty. Bon appetit!

Yeast pancakes

Pancakes cooked with milk and yeast are fluffy and thick. They resemble those pancakes that have long been made in Rus'. They are usually served without filling, poured over with liquid natural honey, jam, condensed milk, chocolate or sprinkled with powdered sugar.

So, let's look at how you can bake pancakes with yeast.

Ingredients:

• 2 cups warm milk.
• 2.5 cups flour.
• 3 eggs.
• 2-3 tbsp. l. Sahara.
• 2 tbsp. l. melted butter.
• 1 tsp dry yeast.
• Salt (one pinch).

Cooking:

Pancakes on yeast dough - video

How to bake openwork pancakes with holes

To bake pancakes with holes, it is necessary to use soda and kefir in the manufacturing process. Then they will turn out beautiful and will have an openwork pattern and a golden color.

Ingredients:

Cooking:

Please note: in order for the holes to be clearly visible, the dough should be poured in a thin layer and evenly distributed over the bottom of the pan.

How to bake thin pancakes

Let's look at how to bake thin pancakes.

Ingredients:

• 9 st. l. flour (with a slide).
• 200 ml warm milk.
• 2 glasses of water.
• 1 st. l. granulated sugar.
• 4 eggs.
• 2 tbsp. l. vegetable oil.
• 1 tsp salt.

Cooking:

1. 200 g of milk is slightly heated. Then add eggs beaten with sugar and salt to it.
2. The flour is sifted and the egg-milk mixture is added to it in a thin stream, while stirring gently to avoid the formation of lumps.
3. Heat some water and add to the flour. All mix and leave the dough to stand on the table for half an hour.
4. Before frying pancakes, vegetable oil is added to the dough.
5. The dough must be constantly stirred so that it retains its uniform consistency.
6. Take a small amount of dough in a ladle and carefully spread a thin layer over the bottom of the pan.
7. Bake pancakes on both sides for 1-2 minutes.

Recipe for thin pancakes with milk - video

Pancakes with sweet filling

Pancakes are often served as a dessert. In this case, they may be:

From above, such pancakes can be poured with sour cream, natural liquid honey, yogurt, melted butter or sprinkled with powdered sugar.

Pancakes with salty filling

Today, there are many different filling options. Let's look at the most popular. So, pancakes can be made:

Maslenitsa is coming, damn it, honey is coming.

Despite the fact that pancakes are one of the easiest dishes to prepare, some housewives have certain difficulties, so in our article we will look at 5 ways to cook delicious pancakes. Achieving perfection in the preparation of pancakes is not difficult if you follow simple tips, follow all the proportions in the recipes and regularly hone your skills.

The traditional pancake dough consists of eggs, flour and milk, with slight additions and variations - for example, milk can be replaced with kefir or water. Pancakes can be made with or without yeast - in the first case, thick fluffy pancakes with a characteristic aftertaste await you, and in the second, thin pancakes. You can use different types of flour, and depending on the type of flour, you will end up with pancakes that taste completely different.

Thoroughly mixed dough of the right consistency is the key to successful pancakes. If the dough for pancakes came out liquid, you should add flour to it, otherwise the cooked pancakes will tear. If you have another problem - the dough is too thick - you need to dilute it with liquid, as the viscous dough will not spread well over the surface of the pan. A small amount of sugar gives the pancakes a golden color and crisp edges. The pan must be greased with oil once, after which the procedure can be repeated after baking four to five subsequent pancakes. Many housewives use half a potato strung on a fork for convenience. It is best to fry pancakes over medium heat - this speeds up the cooking time, avoiding burning.

When everything is ready, use a ladle to pour the batter into the pan, tilting it quickly so that the batter forms an even circle. Empirically calculate how much dough is needed to make one pancake. When the dough hits the pan, it should begin to hiss - this indicates that the pan has heated up to the desired temperature. If the pan isn't hot enough, your pancakes won't get crispy edges. When the sides of the pancake start to look dry and lightly golden in color, the pancake should be flipped - this is best done using a thin spatula. Then you need to wait about the same amount of time or a little less, then turn the pancake on a large plate. To keep the pancakes warm, place them in a slightly preheated oven or cover with a kitchen towel.

Typical fillings used to prepare and serve pancakes are extremely diverse - they can be jam, jam, honey, cottage cheese, condensed milk, caviar, stewed apples with cinnamon, minced meat with onions, potatoes mixed with onions and sour cream, red fish with curd cheese and dill, etc. Non-hackneyed options such as fresh fruit, whipped cream or pate are also suitable - pancakes are ideal for a wide variety of flavor combinations. The most banal, but at the same time no less tasty option is to serve a dish with sour cream and jam of your choice.

The most time-consuming part of making pancakes is, of course, the process of baking them. But it takes so little time and brings so much pleasure and joy when eating them that you should definitely include pancakes in your daily diet, and not cook them exclusively on holidays. So, if you are ready to get started, we suggest you start getting acquainted with the recipes.

Pancakes with milk

Ingredients:
1 cup flour
2 large eggs
1 glass of milk
1/2 glass of water
1 teaspoon sugar
1/4 teaspoon salt

Cooking:
Mix flour, sugar and salt in a small bowl. Combine milk, water, vegetable oil and eggs with a mixer or blender. Add flour mixture to milk mixture and beat until smooth. Put the dough in the refrigerator for 1 hour - this will allow the air bubbles to settle, making the pancakes less likely to burst when you start frying them. The dough can be stored in the refrigerator for up to two days.
Heat a frying pan greased with oil and pour in about 40-50 ml of dough for one pancake. Cook for about 1 minute, then carefully lift the edge of the pancake to check how done it is. The pancake can be flipped when it is free from the pan and the underside is lightly browned. Fry the pancake for about 30 seconds more.

Openwork pancakes

Ingredients:
3 cups flour
3 1/4 cups milk
4 eggs,
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon soda, slaked with vinegar,
2 tablespoons of vegetable oil,
2/3 cup boiling water
butter.

Cooking:
Whisk milk and eggs together, add salt and sugar and mix well. Pour the flour, add soda slaked with vinegar and vegetable oil, then pour boiling water, stirring vigorously, and leave the dough for 20 minutes. Using a ladle, pour the dough into a preheated pan, greased with oil. Carefully lift the edge of the pancake to make sure one side is done - it should be golden and have brown spots on the surface. Fry the flipped pancake for about 1 minute more.

Pancakes on kefir

Ingredients:
2 cups of kefir,
2/3 cup flour
1 tablespoon sugar
a pinch of salt,
1/2 teaspoon soda
2 tablespoons of vegetable oil.

Cooking:
Mix eggs with sugar, salt and soda. Add vegetable oil and mix well. Sift flour and mix well to avoid lumps. Pour in kefir and leave the dough for 30 minutes.
Lubricate the pan with oil, pour the required amount of dough into the center of the pan, rotating it so that the dough spreads over the entire surface, and bake pancakes.

Yeast pancakes with milk

Ingredients:
4 cups flour
3 cups warm milk
20 g dry yeast
2 teaspoons of sugar
1/2 teaspoon salt
1/4 cup melted butter,
2 eggs.

Cooking:
In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl mix flour, sugar and salt. Gradually add yeast mixture and melted butter. Beat eggs and remaining milk, add to batter and mix. Leave the dough for half an hour in a warm place so that its volume doubles.
Pour batter into hot skillet. When bubbles begin to form on the surface of the pancake, turn the pancake over and fry until cooked through.

Yeast pancakes on dough

Ingredients:
500 g flour
2.5-3 cups of milk or water
1 egg
2 tablespoons melted butter,
1 tablespoon sugar
1/2 teaspoon salt.

Cooking:
Dissolve the yeast in a small amount of warm water, then stir it in with 1 cup of warm milk. Mix with 150 g of flour and leave in a warm place for 2 hours so that the dough increases in volume with the formation of bubbles.
After adding the remaining warmed milk to the dough, mix it with melted butter, egg, sugar and salt. Then stir in the remaining flour. Let the dough rise in a warm place. After that, the dough should be mixed so that it settles, and again wait for it to rise in a warm place, and then start baking pancakes.

Well, now you know 5 ways to cook delicious pancakes, so we advise you not to put it off and go to the kitchen as soon as possible to please your loved ones with delicious pancakes - these ruddy suns that can cheer you up even on the gloomiest day.