What to knead the dough for pancakes. How to cook kefir dough for pancakes

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All ingredients for the dough must be room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. For baking pancakes you need to have a separate frying pan, in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan vegetable oil, then do this by dipping half raw potato or bulbs. Or prick a piece on a fork raw fat. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Ready pancakes stack in a pile, brushing each with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until cooked, and then crushed in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add to it boiled egg. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes different ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" over the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onion or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and carefully fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make a batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, mix and leave for 2 hours. Beat egg whites with a pinch of salt, gently fold into the batter, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a saucepan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onions and herbs
ground black pepper.

Cooking:
Beat the egg with a blender butter, spinach, salt and pepper. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, place on a baking sheet, cover with foil and bake at 180°C for 20 minutes. Submit green pancakes co sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese,
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Place pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Put in hot oven for 15 minutes.

Bon appetit!

Larisa Shuftaykina

Women who decide to learn how to make pancake dough at home are faced with the problem of choosing the ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn flour.

In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, a light, lacy texture with holes is popular, and pancakes are often served as a dessert.

It's hard to tell which pancake batter recipe is the right one. Pancakes cooked on kefir turn out delicate and thin, and cornmeal adds an unusual color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.

I offer the most popular recipes for pancake dough. Favorite option in combination with fresh produce help make the family happy excellent delicacy.

I will pay a little attention to the secrets of cooking and calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you follow the figure, use low calorie foods.

Classic dough for pancakes with milk

Ingredients:

• Water - 600 ml.
• Flour - 300 g.
• Eggs - 3 pcs.
• Soda - 0.1 tsp.
• Sugar - 2 tbsp. spoons.
• Salt - 0.5 tsp.
• Citric acid - 0.5 tsp.
• Olive oil- 1 tbsp. spoon.

Cooking:

1. Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and mix. Dissolve in the remaining water a small amount of citric acid.
2. In a separate bowl, combine flour with baking soda and salt. In the resulting flour mixture, add beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and mix.
3. Bake pancakes on both sides in a preheated pan with a small amount of vegetable oil. These pancakes are combined with different fillings.

The option of pancakes on the water is less high-calorie, due to the lack of milk and butter. On average, there are 135 kcal per 100 grams of product. A few pancakes for breakfast will not harm the figure.

Dough for pancakes on kefir

If you want airy, openwork and incredibly delicious pancakes, use kefir for cooking. A delicacy is prepared from a minimum amount of products and does not require much time.

Ingredients:

• Kefir - 3 cups.
• Flour - 2 cups.
• Eggs - 2 pcs.
• Sugar - 1 tbsp. spoon.
• Salt - 0.5 tsp.

Cooking:

1. Break the eggs, whiten the whites from the yolks. Rub the yolks with sugar, combine with two glasses of kefir and mix until smooth. Gradually add flour.
2. Beat egg whites with salt until stiff lush mass. Pour the remaining kefir into the dough along with whipped proteins. Stir.
3. Bake pancakes in a preheated pan, greased with oil. Fry on each side until golden brown.

Videos cooking

Calorie content of pancakes on kefir on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in the calorie content of the main liquid ingredients.

How to make yeast dough for pancakes

Yeast dough is best suited for making the thinnest pancakes. Preparing a delicacy from such a dough is simple. The main thing is to correctly determine the amount for one pancake. As a result you will get excellent dish for breakfast.

Ingredients:

• Kefir - 700 ml.
• Wheat flour - 1.5 cups.
• Eggs - 2 pcs.
• Sugar - 3 tbsp. spoons.
• Vegetable oil - 4 tbsp. spoons.
• Dry yeast - 11 g.
• Vanillin, salt.

Cooking:

1. Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
2. In the resulting mixture, beat the eggs, add the flour and knead the dough. The result is a homogeneous mass, which in consistency resembles thick sour cream.
3. capacity wrap cling film and place in preheated to 40 degrees, turned off the oven. Keep the dough warm for about an hour. During this time, it will increase in volume.
4. Remember after time yeast dough and stir with a spatula. As a result, the mass will slightly settle and become more liquid.
5. Bake yeast pancakes on both sides in a frying pan greased with refined oil. Grease the pan just before baking the first pancake.

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in pure form. If eaten with jam or condensed milk, the figure will double.

How to cook thin and thick dough for pancakes

thin dough

Cooking thin pancakes is not an easy task, which can be solved without knowing some culinary secrets impossible. I will share the correct cooking technology and all the secrets.

Ingredients:

• Milk - 0.5 l.
• Eggs - 3 pcs.
• Flour - 2 cups.
• Sugar - 1 tbsp. spoon.
• Salt - 0.5 tsp.
• Vegetable oil, soda.

Cooking:

1. Beat the eggs with a mixer with sugar and salt. In the resulting mixture, add part of the flour with soda and mix.
2. Add a tablespoon of vegetable oil, half of the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and leave for 15 minutes.
3. Bake thin pancakes in a hot frying pan, previously greased with oil.

Thick fluffy dough

Next recipe fans will appreciate fluffy pancakes. I tried a lot of recipes and settled on this one. It allows you to cook porous pancakes that absorb jam or syrup.

Ingredients:

• Eggs - 2 pcs.
• Milk - 300 ml.
• Sugar - 2 tbsp. spoons.
• Flour - 300 g.
• Baking powder - 2.5 teaspoons.
• Melted butter - 60 g.
• Salt.

Cooking:

1. Whisk eggs with sugar and milk. In a separate bowl, mix the sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mass for 5 minutes.
2. Bake thick pancakes in a greased heated pan on each side for a minute and a half. Serve with your favorite toppings.

It seems that the recipes do not differ much, but the differences are fully manifested only in ready-made pancakes. Try the recipes in practice, and the difference will become apparent.

Delicious custard dough with milk

Like custard pancakes? You can easily cook them if you learn how to make choux pastry. Remember, the end result largely depends on the quality of the milk. Full-fat milk is better for custard pancakes.

Ingredients:

• Milk - 1 glass.
• Eggs - 2 pcs.
• Butter - 50 g.
• Flour - 1 cup.
• Sugar - 6 tbsp. spoons.
• Hot water- 0.5 cups.
• Vanilla sugar - 1 sachet.
• Salt, soda, refined oil.

Cooking:

1. Whisk the eggs in a deep bowl. In the resulting egg mixture, add milk, sugar and a pinch of salt. Add melted butter to the dough and mix.
2. Add the sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
3. Bake custard pancakes in milk in a hot frying pan with butter. As soon as holes appear, carefully turn over.

Video recipe

Contrary to simplicity, custard pancakes are appropriate on any table. And no wonder, because they are incredibly tender and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this uncomplicated device facilitates the fate of cooking.

Ingredients:

• Flour - 10 tbsp. spoons.
• Milk - 600 ml.
• Eggs - 2 pcs.
• Vegetable oil - 3 tbsp. spoons.
• Sugar - 3 tbsp. spoons.
• Salt.

Cooking:

1. For cooking pancake dough you will need a 1.5 liter plastic bottle and a small watering can. First, pour the flour into the washed container, then pour in the lightly beaten eggs, vegetable oil and milk.
2. Lastly, send sugar and salt to the bottle. Close the lid and shake until the ingredients are combined. Pancake dough is ready.
3. To bake pancakes, heat up an oiled skillet, open the lid and pour some batter into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.

A simple recipe will help you prepare excellent pancake dough. It is noteworthy that when cooking, you will stain only one pan, and with classic cooking, the list dirty dishes includes more spoons, pots and bowls.

Is it possible to make dough for pancakes without eggs

Some cooks are sure that it is impossible to make good dough without eggs. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the right consistency.

Ingredients:

• Milk - 250 ml.
• Water - 250 ml.
• Flour - 20 tbsp. spoons.
• Vegetable oil - 90 ml.
• Sugar - 4 tbsp. spoons.
• Salt - 1 teaspoon.
• Vinegar and soda - 0.25 teaspoons each.

COOKING:

1. Combine sifted flour with sugar and salt. Pour water into the resulting mixture along with milk and mix. Add refined oil and beat the mass with a mixer. The end result is a soft dough.
2. Set the mass aside for 30 minutes. During this time, the flour will release the gluten, as a result of which the pancakes will bake normally. Before frying, add soda quenched with vinegar to the dough.
3. Bake pancakes in a preheated pan, pre-greased with oil. Fry each side for 45 seconds.

What can be made from pancake dough besides pancakes

Did you know that pancake dough can be used to make many other incredible recipes? delicious meals? It's about about quick and easy baking. Since the batter is stored in the refrigerator for a long time, I advise you to take a closer look at the recipes that I will share below. busy housewives.

pancake cake

The dessert in question is the perfect combination of pancakes, chocolate and orange oil. Even a beginner can cope with the task of making a cake.

Ingredients:

• Fat-free cottage cheese - 400 g.
• Chocolate butter - 100 g.
• Milk - 0.5 l.
• Flour - 250 g.
• Sugar - 50 g.
• Eggs - 3 pcs.
• Baking powder - 1 teaspoon.
• Fresh berries - 300 g.
• Lemon juice- 15 ml.
• Chopped pistachios, salt, vegetable oil.

Cooking:

1. Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After the time has passed, bake pancakes, frying on each side until golden brown.
2. Make the filling. softened chocolate butter beat with curd. The result will be air cream. Mash the berries in a separate bowl.
3. Cover each pancake with a layer of cream, and spread a small amount on top of the cream. berry puree.
4. Assemble the cake. Top the dessert with fresh berries, pistachios and chocolate syrup.

Clafouti

Clafoutis is a casserole that uses pancake dough And seasonal berries or fruit. French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries give less juice, which has a positive effect on the aromatic qualities of the delicacy.

Ingredients:

• Milk - 100 ml.
• Cream 20% - 200 ml.
• Butter - 50 g.
• Eggs - 3 pcs.
• Flour - 75 g.
• Sugar - 100 g.
• Vanilla stick - 1 pc.
• Berries.

Cooking:

1. Break eggs into a deep bowl, add flour, sugar and vanilla, mix.
2. In the resulting mixture, gradually pour the milk along with the cream, mix well.
3. Put some berries on the bottom of cupcake molds and fill with batter.
4. It remains to send the dish to the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.

Serve hot.

Yorkshire pudding

Delicate buns from pancake dough, prepared according to English technology, filled with stuffing, and in its pure form served with fried meat or used as a side dish for roast beef. In all cases, it turns out incredibly tasty.

Ingredients:

• Milk - 200 ml.
• Butter - 50 g.
• Flour - 125 g.
• Eggs - 2 pcs.
• Salt.

Cooking:

1. Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
2. Pour in the remaining milk, stir. Set the dough aside for a few hours.
3. Put a small piece of butter into molds with a diameter of 8-10 cm, put in the oven to warm up.
4. Fill hot molds with pancake dough and put in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for making all kinds of culinary delights. Take note of the information received and delight the family with amazing delicacies.

Novice cooks are of the opinion that making pancakes is the easiest task. When it comes to cooking, they often face a variety of challenges. In the final part of the material, I will share useful tips on the preparation of "correct" pancakes, which will serve as a guide. I have tried all the tips in practice and repeatedly convinced of their effectiveness.

How to bake pancakes

As you understand, making pancakes requires certain skills and experience. How much to pour the dough, when to turn over, when to shoot - the most important questions. Check out the tips below to help you prepare. delicious desserts.

1. Of great importance is the surface on which the treats are prepared. A cast iron skillet with a thick bottom is best. On it, the pancake is evenly baked, acquires beautiful colour. A pancake pan with a Teflon coating and low sides will also work.
2. Preheat the skillet well before making pancakes. Cover the bottom with a layer coarse salt and heat until dark. Before cooking, shake off the salt and wipe the dishes with a paper towel.
3. Lubricate the bottom of the pan with vegetable oil or a piece of lard. If there is oil in the dough, grease only before cooking the first pancake. If butter is not included in the batter, grease the pan before baking each pancake.
4. Fill a ladle 2/3 full with pancake batter and pour into the center of the hot skillet. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turned out lumpy, don't be discouraged. This will help determine how much batter to pour in to make an even and thin pancake.
5. Bake on medium heat. Once the edges are brown, flip to the other side using a fork or wooden spatula.
6. Put the finished pancakes on a plate of the appropriate diameter. Lubricate each pancake with butter. Keep covered to keep from drying out. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.

Thanks to these tips, you can easily prepare delicious and beautiful pancakes that will delight the household with taste and aroma. Remember the most delicious treats- those that have recently left the pan. I do not recommend delaying the tasting.

How to make dough without lumps

If there are lumps in the dough, you can’t count on delicious, even and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

• To make the dough without lumps, the liquid, whether it be water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and easier to break up lumps.
• Some chefs knead first to eliminate lumps thick dough, then gradually pour in the liquid provided for by the recipe and mix.
• In the case of an excessively liquid dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the above methods will help in preparing the perfect pancake dough and the result will be appropriate.

It is extremely easy to make pancake dough, and you do not need to have any supernatural culinary skills and abilities. It is much more difficult to find a sensible and proven recipe, guided by which, you could bypass all the “pitfalls” in preparing not only dough, but also pancakes in general. To date, on the Internet you can find almost dozens of the most variety of options making pancake dough. Some of them are very intelligent, but some, and objectively speaking, most, are written by people who obviously get to the stove once every five years.

Since from the total mass to select good recipe difficult, then I decided to save my readers time and publish the so-called selection of pancake dough recipes, which were tested not only by me, but also by many of my friends and acquaintances.

Homemade pancake dough is always prepared according to the same principle. Its composition, as a rule, always includes such products: flour, eggs, salt, sugar, vegetable oil and a “liquid component”. By liquid component I mean water, milk, kefir, mineral water or sour cream. Depending on choice dairy product or water, you will get pancakes as a result, which will differ significantly in taste from each other.

Another criterion for pancake dough is its density. It is not uncommon to find such a description in recipes: “The dough should be like sour cream in consistency” or “liquid like viscous syrup.” As a rule, the density depends on both the fat content of the "liquid" and the amount of flour. In each of the above recipes, all the ingredients are prescribed in almost ideal proportions, because you will not have problems with the density of the dough.

When the dough for pancakes is ready, it's time to move on to frying them in a pan. According to the recipes below, thick, thin and openwork pancakes are obtained. They can be used as the basis for many dishes (julienne, nalistniks, chicken stuffing, etc.) or served “clean” with sour cream, condensed milk or jam. Since there are some three months left before the Maslenitsa holiday, be sure to add the recipes to your bookmarks, because at the right time, as always, you won’t find them with fire during the day.

Milk pancake dough

The most popular option for making pancake dough is with milk. The fat content of milk is not so significant, therefore, both store-bought milk and homemade milk can be used for the recipe. This version of the test can be called to some extent a classic, since it is "in service" with most hostesses. From the specified amount of dough, a whole slide of pancakes is obtained, enough for the whole family.

Ingredients:

• 2 eggs
• 1 st. l. Sahara
• 2 tbsp. flour
• 220 ml milk
• 1 st. l. vegetable oil
• A pinch of salt

Cooking method:

1. When we deal with flour, it always needs to be sifted first.
2. Crack the eggs into a deep bowl. Add sugar and salt to them, then beat well until smooth.
3. Pour the sifted flour into the egg mass and mix well.
4. Pour half the milk to the main ingredients, and stir the mass to avoid the appearance of lumps.
5. Pour the remaining milk into the dough, and then vegetable oil. Mix the whole mass again.
6. From ready dough we bake pancakes in a pan, not forgetting to grease it once before the first pancake.

Dough for pancakes on the water

When there is no milk at hand, and there is no time, effort or desire to run to the store, then in such cases the dough for pancakes can be prepared on the water. To taste, of course, they will lose to milk pancakes, but if they are served with honey or jam, then there will be no trace of them on the plate.

Ingredients:

• 1 egg
• 1 pinch of salt
• 1 tbsp Sahara
• 1 st. flour
• 1 st. water
• 1 tbsp vegetable oil

Cooking method:

1. Crack an egg into a bowl, add salt and sugar. Lightly beat the ingredients with a fork.
2. Add flour to eggs.
3. Turn on the mixer and start whipping the mass, adding in small portions water.
4. Beat the dough with a mixer until all the lumps disappear.
5. Add vegetable oil to the dough and mix everything again until completely homogeneous.
6. Fry pancakes on both sides in a frying pan greased with vegetable oil.

Dough for fluffy pancakes on kefir

Despite the fact that pancakes are most often prepared from such a dough, it can also be adapted for cooking pancakes. As a result, pancakes are not only fluffy, but also soft. You can’t wrap the filling in pancakes, but as an independent dish to the table, they can only be served this way.

Ingredients:

• 2 eggs
• 2 tbsp Sahara
• ½ tsp salt
• 3 cups of kefir
• 1 tsp soda
• 12 tablespoons flour

Cooking method:

1. Using a mixer, beat eggs, sugar and salt in a deep bowl.
2. In a separate bowl, mix one glass of kefir and soda. Leave until foam forms.
3. Kefir with soda, pour into the egg mass with the rest of the kefir.
4. Add flour in small portions and knead the dough.
5. Before baking pancakes, you need to let the dough brew for about half an hour.
6. Before each baking pancake, do not forget to grease the pan with vegetable oil.

Yeast dough for pancakes

It is not uncommon to use yeast dough for making pancakes. These pancakes are very filling and fluffy. This version of the pancake dough is ideal for preparing breakfast, as it allows you to eat heartily until lunchtime.

Ingredients:

• 500 ml milk
• 2 tbsp. l. Sahara
• 2 eggs
• 3 art. flour
• 11 g dry yeast
• 2 glasses of water

Cooking method:

1. Milk is slightly heated in the microwave or on the stove.
2. Pour sugar and salt into warm milk. Stir well until dissolved.
3. Crack the eggs into the milk and beat the mixture with a mixer until smooth.
4. Separately mix flour and yeast together, then pour them into the milk-egg mixture.
5. Cover the dough with a towel and leave it in a warm place to rise.
6. After a while, add to the dough boiled water and mix.
7. The dough is ready and you can bake pancakes from it in a pan previously greased with vegetable oil.

Choux pastry for pancakes on kefir

If you set a goal to cook custard pancakes, then this recipe choux pastry will suit you perfectly. The whole process differs only in the “brewing” point, and there is nothing complicated in it.

Ingredients:

• 250 ml kefir
• 2 eggs
• 2 tbsp Sahara
• 1 pinch of salt
• ¼ tsp soda
• 1 st. flour
• 1 st. boiling water
• 3 art. l. vegetable oil

Cooking method:

1. Crack the eggs into a deep metal saucepan.
2. Add sugar to the eggs and beat everything until smooth with a mixer.
3. Pour soda into kefir and stir it.
4. Pour the yogurt into the egg mass and beat again with a mixer until foam appears.
5. In small portions, pour flour in several passes. Do not stop beating with a mixer until all the lumps in the dough disappear.
6. Pour vegetable oil into the dough.
7. Put water on fire and bring to a boil.
8. Constantly beating the dough with a mixer, pour boiling water into it in a thin stream.
9. As a result, you will get custard dough, which is completely ready for baking pancakes from it.

Dough for openwork pancakes in a bottle

Openwork pancakes are baked by pouring liquid dough V plastic bottle, after which a small hole is made in it. It remains only to “draw” a pancake of the desired shape in a preheated pan and bake it until golden brown on both sides.

Ingredients:

• 1 st. flour
• 1 egg
• ½ tsp Sahara
• A pinch of salt
• 1.5 st. milk

Cooking method:

1. Sift the flour and pour into a deep bowl.
2. Beat the egg into the flour, add salt and sugar.
3. Stirring constantly, add milk to the mixture.
4. Stir the dough until the lumps disappear.
5. Pour the finished dough into a bottle and make a hole with an awl on one of the five “legs”.
6. We attach openwork pancake the desired shape, “drawing” the dough on the surface of a heated pan and bake the pancake until cooked.

Now you know how to make pancake batter. Bon appetit!

Dough for pancakes can be completely different in composition, texture and taste. Therefore, as many dough recipes exist, as many variations of pancakes can be prepared by any of you, there would be a desire. But if you got to this page with dough recipes, then you probably have the desire, time and effort. Therefore, in the end it remains for me to give just a few tips so that your pancake dough turns out the first time, and the pancakes that you cook on it will please the tastes of all your relatives and friends:

• Before preparing the dough, it is important to sift the flour. This process takes a little time, but the result is clearly worth it;
• By adjusting the amount of sugar in any of the proposed recipes, you can make sweet, salty or unleavened pancakes;
• It is impossible to say which pancakes are the most delicious, so I advise you to arrange a “pancake marathon” and try all the options;
• If vegetable oil is not indicated in the dough, then do not forget to grease the pan with it after each baked pancake.

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be 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: a 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 made with ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components lie down for 30-60 minutes.
2. Send the eggs to the bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour into the composition 150 ml. milk, stir again.
3. You should not pour in all the milk at once, because the dough thick consistency it is easier to mix and it turns out without lumps. Now sift the flour, add it to the eggs.
4. Bring the dough to uniformity, exclude large clots. Pour in the rest of the milk, mix the contents again. Melt the butter in the microwave, add, stir.
5. The dough should be very liquid, do not be afraid. Start frying. Pick up a pan with a non-stick coating, you can use a cast-iron fixture.
6. Put the dishes on the stove, heat up. Dip the silicone brush into the vegetable oil, then grease the pan. The action is performed one (!) time.
7. Scoop some dough into a ladle, hold it in one hand. The second raise the pan, at the same time pour the dough into the middle of the thermal appliance and roll the pancake over the entire surface with rotational actions.
8. Reduce the power to a mark between medium and maximum. Fry the pancake until its edges turn brown. Then turn over with a spatula to the other side, bring to readiness.
9. After about 2 minutes, the pancake will be fried. Put it on a flat plate, grease with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

• milk with a fat content of 2.5% - 730 ml.
• baker's yeast - 1 pack (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 pour in 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, keep warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (whites will be needed later), rub them with the rest of the sugar and salt. Combine with oil, send the mass to the present dough.
4. Remove the milk from the refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stir at the same time.
5. Sift the rest of the flour, add to the dough. Leave it warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again insist for about an hour.
6. Start frying pancakes. Choose a frying pan that is not very large in diameter (a "crepe maker" with low sides is optimal). Dip a baking silicone brush into vegetable oil, grease the pan.
7. Melt a heat-resistant dish, then scoop up some of the dough and pour it into the middle. Immediately begin to rotate the pan in a circular motion so that the mass spreads.
8. Bake at medium power until the edges are dark. Then turn the pancake over and continue cooking. After all the manipulations, put the product on a flat plate, brush 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 flour, combine it with sugar and soda. Separately, cool the eggs, rub them with salt, beat with a mixer until foamy. Do not stop kneading, enter kefir and boiling water.
2. Pour flour into the egg mass, introduce it in small portions. Break up lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
3. When the set time has elapsed, pour in the vegetable oil. Stir until smooth, if desired, add cream (about 30 gr.). Leave the kefir mass for 30 minutes.
4. Choose the right frying pan. Heat it up, then brush it with vegetable/butter oil using a silicone brush. Set the burner to the middle setting.
5. Scoop up the dough with a ladle, lift the pan above the stove. Pour the mass into the center of the dishes, immediately begin to perform circular movements with your hand. The mass should spread to the sides of the pan.
6. Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for 2-3 more minutes. Put on a plate, grease with butter.

Pancakes on the water

• 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 flour, combine it with soda, salt and sugar.
2. Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up in lumps. Break up the tubers with a fork or whisk.
3. Take a frying pan, grease it with vegetable oil using a silicone baking brush. Heat heat-resistant dishes, start frying.
4. Scoop up a homogeneous dough with a ladle, raise the pan, pour a thick mass into its center. Immediately roll to the sides, making circular movements with your hand.
5. Bake the pancake at a power between high and medium until the edges are browned. Then flip with a spatula and continue cooking for another 2-3 minutes.
6. After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle as desired powdered sugar or twist into an envelope with jam.

• flour - 240 gr.
• mineral water with gas - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• steep 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 a regular mineral water.
2. Sift the flour, add salt and granulated sugar to it. Pour in the soda in a thin stream and stir with a fork at the same time. When you eliminate all the lumps, cover the dish with the dough with a towel, wait half an hour.
3. This period is allotted for insisting the masses. Boil water, mix boiling water in an amount of 240-250 ml. with vegetable oil. Pour into the raised dough, knead. After 15 minutes, start frying pancakes.
4. Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the dishes for frying, scoop up 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 medium fire. Fry the pancake for 2 minutes until the edges are browned. Turn over, bring to readiness. Remove pancake from heat, brush with butter, 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, sugar, baking soda and salt. Whip up uniform consistency, it is important to get a thick foam. Bring the milk to room temperature, add to the eggs. Then pour in the beer.
2. Don't stop stirring. Pass the flour through a sieve, in small portions add to the liquid composition. Achieve the uniformity of the dough, it should become thick.
3. After the final whipping, let the mass stand for a quarter of an hour. After this period, mix the dough. Heat up a frying pan and brush with oil.
4. Take a portion of the dough into the ladle, pour it into the center of the dish, immediately roll it out in a circle. Bake at the middle for 2 minutes, then flip to the other side. Fry until done for 1 more 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 plastic deep bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains completely melt. Pour in the fermented baked milk, again work the mass with a mixer. Pour in the soda.
2. Beat the mixture, sift the flour, pour it in a tablespoon into total weight. Stir the ingredients to remove lumps. Pour in the vegetable oil to finish cooking the dough.
3. If the composition turned 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 mass well with a whisk.
4. Grease the pan with oil once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the composition 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 porous, turn it over and bake until cooked through for 1 more minute. Brush with oil when serving.

Pancakes without eggs

• 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, it is necessary to first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
2. Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the pan, heat at maximum power.
3. Then lower the burner to the middle setting. Pour a portion of the dough into the center of the pan, roll out to the sides of the dish. Bake for 2 minutes, then turn over and cook until done.
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 turn it over.
5. After cooking, grease the pancake with butter, place on a plate. Start frying 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 in a water bath or use microwave oven. In another bowl, combine the 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 a homogeneous consistency.
3. Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it stand for a third of an hour. After this period, select a frying pan of a suitable size, heat it.
4. Dip a confectionery silicone brush into vegetable oil, work the bottom of a heat-resistant dish. Scoop up part of the dough with a ladle, pour it into the center of the pan, immediately begin to roll to the brim.
5. Bake for 2-3 minutes until the edges are darkened. Then flip over with a spatula to the other side, cook for another 2 minutes. Serve brushed 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, flour sifted several times. Add regular sugar, 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 to be two-colored. Grease the pan with vegetable oil using a silicone brush.
4. Dial half a serving of light dough into a ladle, pour it onto the right side of the dish. Now scoop up the composition with cocoa, place on the left side.
5. Swirl the pan in a circular motion to spread the batter. Only then put heat-resistant dishes on the stove and heat. Fry 3 minutes, turn over. Serve with sour cream and berries.

• cheese hard grade- 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• 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 pre-chilled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to make thick foam. Pour in milk, stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the composition to the eggs and mix at the same time. Then pour in vegetable oil.
3. When the dough is ready, leave it for half an hour. While the composition is infused, grate the cheese, wash and chop the dill. Mix the ingredients together, send to the test.
4. Start cooking. Choose a medium-sized frying pan. Heat it up, send the butter inside, rub it along the bottom. Pour a portion of the dough into the center of the dish, roll out.
5. Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake over. Bring it to readiness, serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. Dessert is served with condensed milk, jam, maple syrup, which allows you to emphasize the taste of goodies. Consider adding cheese and herbs, cocoa powder, vanilla sugar.

Video: thin pancakes with milk