Preparation of pancake dough. How to cook kefir dough for pancakes

Pancake dough, a recipe for making homemade pancakes has different dough compositions. Dough on milk, kefir, water is classic base from which simple and delicious pastries at home.

To prepare thin pancakes at home, you should try to knead batter for pancakes. Dough on regular pancakes knead simple - with milk, flour and eggs, or use recipes with a variety of ingredients, adding soda for splendor, yeast, mineral water, boiling water to form ready-made pancakes holes.

Modern housewives use corn flour, whole grain flour, or stick to the classics and make pancakes from wheat flour. How to determine which recipe is correct, what proportions of flour, milk, kefir, water should be used when kneading liquid pancake dough?

From classic test thin pancakes are made on milk, pancakes with holes are made on kefir, you can cook on water simple pastries no worse than traditional.

Advice from the Miracle Chef. The right dough comparable in thickness to liquid sour cream. The structure should be homogeneous, without lumps. To get thin pancakes, add no more than 2 eggs to the dough.

Every housewife knows about cooking pancakes at home. To help young cooks, we offer three options for pancake dough, using which you can make the dough yourself, bake pancakes in milk, kefir, water, - the classic way in a frying pan.

How to make your own pancake batter? It is easy to start the base if you follow the instructions of the recipe, observing the proportions of liquid components and bulk products.

Thin pancakes with holes are popular for homemade family breakfasts, and recipes for thick lush housewives are used in the preparation of snack dishes, pancake cakes.

Among traditional ways cooking classic pancakes leader is homemade dough on milk, regardless of the fat content of the base - pancakes are made from a village product or from store-bought milk, flour, eggs, sugar and salt. In order not to lubricate the pan when baking pancakes, add 1-2 tablespoons of vegetable oil to the dough with milk.

Compound

• flour premium- 1.5 st.;
• milk - 500 ml;
• granulated sugar - 1 tbsp;
• chicken eggs - 2 pcs.;
• refined vegetable oil - 2 tbsp...
• salt - 0.5 tsp

Cooking

It is considered universal classic recipe dough for pancakes in milk, it is kneaded from milk and eggs room temperature, the liquid components of the base are combined with wheat flour sifted through a sieve and the dough is ready.

Proportions classic ingredients dough is easy to change if you want to bake thin pancakes, thick or medium thickness.

1. Break the eggs into a bowl, stir with a spoon.
2. Then add salt, granulated sugar, knead the dough again.
3. Pour in warm milk, we lower the immersion blender into the resulting mixture, beat at low speed until smooth.
4. Next, add flour. To make the pancakes thin, we introduce pre-sifted flour in small portions. Stir the dough after each addition of flour.
5. Then we add the oil and produce the final whipping with a blender until a homogeneous structure, breaking up all the existing lumps.

We cover the kneaded batter with milk with a lid or a towel, leave it on the kitchen table for 10-15 minutes or until the moment when you need to bake pancakes.

Important! Regardless of which pancakes you cook - with salt or sweet stuffing In any case, add sugar. Vegetable oil in pancake dough can be replaced with melted butter or butter: these two products - sugar and butter - will make pancakes perforated, ruddy and appetizing.

Pancake dough on kefir

For homemade pancakes with holes, kefir is suitable for any fat content. Holes in pancakes are obtained due to the presence of soda, which is part of the components for kefir pancake dough. Kefir, spoiled milk or the remains of sour kefir are used in home cooking when cooking liquid dough, on , pancakes, thick dough from fermented milk products knead for baking pies, sweet pastries,.

What you need

• premium flour - 2 cups;
• kefir - 500 ml;
• chicken eggs - 2 pcs.;
• granulated sugar - 1 tbsp;
• baking soda - 0.5 tsp;
• vegetable oil - 3 tablespoons;
• salt - a pinch.

How to cook

To make thin pancakes, kefir is diluted with water in equal proportions. The peculiarity of pancakes on kefir is in the subtlety of the dough, with an increase in the proportion of eggs in the ingredients, the pancakes turn out to be thicker, harder and more magnificent.

1. Kefir is heated in the microwave or on the stove, making sure that it does not boil.
2. Then add sugar, salt, mix. Break the eggs and mix again.
3. Next, add the sifted flour, beat with a mixer.
4. After that, we extinguish the soda in 1 tbsp. boiling water, and when it stops "hissing", add it along with the butter to the dough.
5. Mix quickly, cover with a lid.

We leave the bowl with the dough on the table for about 40 minutes, and then proceed to baking.

You can make the dough with a whisk or a regular fork, but using a blender or mixer, mixing the products is much easier, faster, more uniform.

Pancake dough on the water

It is not difficult to bake delicious pancakes on water without eggs from flour and plain water (mineral or plain). But from simple test on water with eggs, pancakes are more tender, tastier, thinner than without eggs.

Note!

Ingredients

• white wheat flour - 2 cups;
• chicken eggs - 2 pcs.;
• filtered or mineral water - 500 ml;
• granulated sugar - 2 tablespoons;
• vegetable oil - 5 tablespoons;
• salt.

Cooking

Observing the exact proportions, making pancake dough on water is easy, the base is not capricious, warm water quickly dissolves lumps. Pancakes on the water with eggs are thin, tasty and soft.

1. In a deep bowl, mix eggs, a pinch of salt, sugar.
2. Then add warm water, oil; mix.
3. Add flour, previously sifted. Beat thoroughly with a whisk or mixer.

From ready dough with eggs, pancakes are baked immediately, in this cooking method you do not need to wait until the flour swells, with water the process is faster than with milk or kefir. These simple pancakes are baked like classic ones.

For getting a large number holes on pancakes, make dough on highly carbonated mineral water, and to enhance the taste and aroma, add vanillin to the water.

How to bake pancakes in a pan correctly

From the correct baking of pancakes in a pan depends not only appearance home baking. Skillful frying affects the taste of the finished dish. Overcooked too transparent pancakes tasteless, dry. The unbaked dough poured in a thick layer breaks when turned over, sticks to the pan and the hostess has to pour a new portion of the dough again and again, scraping the previous one from the pan.

One of the secrets of delicious thin pancakes- in the amount of dough poured into the pan. To thinly bake pancakes in milk, kefir, water, you need to pour a little batter for 1 thin pancake. Make sure the dough is thick so that it spreads quickly in the pan.

A pan for frying pancakes should be with low sides, have a handle and, if possible, a non-stick coating. Perfect option for cooking - this is a pancake, on which nothing else is baked or fried.

1. My pancake, wipe dry.
2. Then we heat the pan until a barely perceptible smoke appears (you will immediately feel it).
3. Reduce the heat on the stove to medium, pour literally 1 teaspoon of sunflower oil.
4. We collect half of a small ladle of ready-made dough without lumps.
5. We take the pan in the right hand at a slight inclination and pour the dough into the center for 1 pancake.
6. We make rotational movements with a frying pan on weight, thereby distributing the dough in an even layer in a circle.
7. After that, put the pan on the stove, bake the pancake on one side for about 2 minutes. Purely visually, it looks like this: the bottom side of the pancake should be browned, and the top should dry out, from liquid state the dough will become thick.
8. Pancakes are thin, so turn them carefully so that the pastry retains its shape and does not wrinkle. To do this, pry the pancake with a spatula and, holding it with your hand, turn it over to the other side.
9. The second side of the pancake cooks much faster, so be careful not to burn the bottom.
10. Remove the pancake with a spatula or flip the pan over a large plate into which it will slide off on its own.

The first pancake is baked, grease it with liquid butter and proceed to the preparation of the next, which is then stacked on top of the previous ones.

It is not necessary to cover hot pancakes, as the middle and edges will become soft. Therefore, pancakes should be served to the table immediately after baking, hot.

We really hope that self-kneading pancake dough at home will be the most good step throughout the cooking and baking process, and not a single pancake will tear in the pan when turned over.

Hello! I, as a lover of pastries in all its manifestations, offer for consideration primordially Russian pastries - pancakes. Kneading dough for pancakes is as easy as shelling pears, and the pleasure of eating this dish is a lot! Moreover, there are many options for filling pancakes. different stuffing from plain butter with sugar to black caviar.

It is doubtful that we thought, but pancake recipes come in different types, they differ not only in fillings, but also in ingredients such as: kefir, milk or water. It may even include different types flour. Moreover, there is a kind of pancakes in the dough which includes chicken liver.

It is impossible to say unequivocally which type of pancakes is better, because this has been the custom since ancient times and we often cook them as a ritual dish. So, for example, it is customary to cook pancakes for Shrovetide, it is no secret that this holiday came to us from pre-Christian times, and on Shrovetide our ancestors burned an effigy symbolizing winter, and ate pancakes as a symbol of the sun and the beginning of a new cycle (new year, new life).

Ever since those times, already on a subconscious level, through the memory of our ancestors, pancakes have been strongly associated with something bright and festive. I hope the pancake recipes below will help you please your family and friends.

Preparatory stage

Flour 2 cups, milk 3 cups. 3 eggs, half tsp salt and a tablespoon of sugar.

We are starting to prepare our workplace for making pancakes, because it directly depends on whether you will suffer or everything will go like clockwork.

The main thing from the very beginning is to set up correctly and observe all the nuances, and so:

1. When preparing the dough, use only fresh products.
2. Products should be warm, not lower than 180C, and water or milk in general should be slightly warmed up, this will contribute to easier mixing of products and relieve the dough from the appearance of lumps.
3. It is better to take a cast-iron pan with thick walls or use a special one with a non-stick coating.
4. Brush pancakes before frying cast iron skillet margarine, just grease it, and do not melt it - it should be a little bit. 5 The proverb does not say in vain: the first pancake is lumpy. Often the first pancake does not work out, because either the pan is not warm enough, or there is a lot of oil, or the dough was not poured into the pan in the optimal ratio. Don't be scared.

Recipe 1

The first version of the pancake dough is classic, it allows you to cook enough different pancakes, so by adding more eggs to the pancake batter, we get more thick pancakes, and if we increase the amount of flour and slaked soda - pancakes. In general, this option has amazing flexibility.

milk with water - a glass, a couple of glasses of flour, a couple of eggs, sugar and salt to taste, 3 tbsp. refined oils.

Let's start making pancake batter:

1. Whisk eggs with salt and sugar.
2. Add water with milk and refined oil, mix.
3. Stirring constantly, add a little milk-egg mixture flour.
4. Knead the dough until completely homogeneous, there should be no lumps.

Recipe 2: kefir dough

To make thin pancakes, there are two secrets: kefir mixed with mineral water, and the amount of dough poured into the pan. In this recipe, you can also change the proportions of the ingredients, for example, my friend does not use mineral water, but prefers the dough to be less thick, she says that this way the pancakes become thinner.

In general, do what you think is best, and choose the most convenient ratio of ingredients for the test.

Pancake dough contains:

1.5 cups of kefir, 0.5 cups of mineral water, 2 eggs, 2 cups of wheat flour, 3 tablespoons of starch, sugar and salt to taste, 3 tablespoons of refined oil.

1. Beat with a whisk or blender at low speed kefir with starch and sugar.
2. Add salt and eggs. We beat.
3. Whisk until completely smooth.
4. Add mineral water with refined oil and mix the dough.
5. We insist the dough for 7 minutes.

Recipe 3: milk dough

In this recipe for pancake dough, you can vary the thickness of the pancakes due to the number of eggs used.

For thin pancakes, use 1-2 eggs (preferably with baking powder), and for thick pancakes, use 4 eggs. In both cases, the application baking powder welcome, but in the second, nevertheless, it has a less obligatory character.

Contains the following products:

2 cups of milk, 3 eggs, 2 cups of wheat flour, sugar and salt to taste, 3 tablespoons of refined oil.

Let's start making pancake batter:

1. We take milk not lower than 24 degrees, but it is better to warm it up to a slightly hot state, but do not overheat so that the eggs do not boil.
2. Beat the eggs with salt and sugar with a blender or mixer at high speed. An airy foam should form, which will give the pancakes airiness.
3. In a deep bowl, mix the egg mass with warm milk.
4. Flour is poured in gradually with constant stirring, otherwise lumps will form, which should not be in any case.
5. We insist the dough for 7 minutes.

Recipe 4: water dough

If you ask the housewives who still remember the old recipes for pancake dough, it turns out that most of them do not use milk with eggs, but plain water. After all, with the right kneading of flour with water, pancakes will turn out even in the absence of eggs.

But in fact, eggs are added to make the pancakes more tender and airy. But it is imperative that the flour be thoroughly sifted before cooking pancakes. If you do not have sparkling water, then take plain water and add soda slaked with vinegar to the dough.

Pancake batter contains:

2 cups carbonated water, 2 eggs, 2 cups wheat flour, sugar and salt to taste, 3 tablespoons of refined oil.

Let's start preparing the dough:

1. We heat the water to 38-400C, but no more, so as not to release the gas, and the eggs are not cooked.
2. We begin to beat the eggs with sugar and salt with a mixer or whisk, add some of the water.
3. Flour is poured in gradually with constant stirring mixer or blender, otherwise lumps will form, which should not be in any case.
4. If the dough becomes thick, then we add water all the time, stirring intensively, until we completely pour in the flour and pour in the water.
5. At the end, add the oil and mix thoroughly.
6. We insist the dough for 7 minutes.

Recipe 5: Corn flour dough

Do you want something out of the ordinary? Are you missing summer? Little sun? There is a way out - cook pancakes on cornmeal! Pancakes are brightly sunny, and if you add orange or lemon zest to the dough, and even with vanilla or apple or banana puree, then eating such pancakes you will generally be transported to the world of eternal summer and the azure sea.

But this dough also has its own nuances, so due to the use of zest and mashed potatoes, we will use the egg in a single copy, since otherwise the pancakes will turn out to be too lush and may tear during cooking.

Pancake recipe contains:

egg, a glass of water, milk, corn flour and wheat flour, sugar with vanilla and salt to taste, 3 tablespoons refined oil, ½ teaspoon baking powder.

Let's start preparing the dough:

1. Prepare water with milk, they should be 220C.
2. Corn flour is poured with water and infused for 6 minutes.
3. In a deep container, beat the egg with milk with a mixer or blender.
4. Add salt and sugar and stir until completely dissolved.
5. Wheat flour is poured in gradually with constant stirring with a mixer or blender, otherwise lumps will form, which should not be in any case.
6. We introduce swollen corn flour and baking powder.
7. Wrap the dough in a terry towel and put in a warm place.
8. Add oil and mix thoroughly.

• I remind you once again that all products must be fresh, and it is better to use homemade eggs, not farm eggs.
• To acquire new taste notes with dough, use vegetable or fruit puree, zest from citrus fruits. Yes, and just adding a little onion-carrot frying to the dough will greatly decorate flavor range your pancakes.
• Sifting flour into this case it is necessary not so much to clean the flour from motes, but to saturate it with air, which in turn makes it possible to greatly facilitate the process of kneading the dough.
• Too much sugar in the dough will make pancakes hard, and an excessive amount of salt will lead to a lack of rosiness in pancakes.

Thank you for your attention! See other recipes in the relevant sections of my site!

Today I want to tell you in more detail about the preparation of dough for pancakes. It is important to know not only about the composition of the pancake mass, but also about proper preparation each of the ingredients.

The taste and texture of the pancakes depends on the quality of the ingredients you use, so be careful. How to knead the dough for pancakes to end up with appetizing dish? You can read about it in my article.

Experienced housewives can also learn a lot from her. useful information, and what can we say about those who bake pancakes very rarely, or even decided to do it for the first time.

Lush or thin, openwork and airy, tender and soft - all these epithets are suitable for pancakes if they are cooked according to all the rules.

If you want to see on dining table pancakes that you can only dream of, take the process of kneading the dough with all responsibility.

Milk pancake recipe

Each housewife has her own recipe for pancakes, time-tested. Among all the variety, you can choose exactly the one that works well, it will be a calling card.

How to knead dough for pancakes inexpensive products to pass for the perfect hostess? First of all, get fat milk. It is better if it is rustic, from the market, then your pancakes will be tender and tasty.

It is also possible to cook pancakes in milk from packages, but its fat content should be at least 2.5%. Homemade milk must be diluted boiled water then the pancakes will become soft.

Now let's talk about eggs. They must be fresh and at room temperature. Naturally, only a refrigerator is suitable for storing eggs, but before adding them to the dough, hold them on the table.

In order to make dough for pancakes in milk, use premium wheat flour (watch the video), it contains required amount gluten, which affects the final result.

There is a pancake recipe for which you will need buckwheat flour, but it also needs to be diluted with finely ground wheat. For those who need to follow the rules healthy eating and not gain weight, there is a recipe for rice flour pancakes.

When kneading the dough, add vegetable oil. Here, too, there are nuances, because any fatty product will not suit you.

Use lean refined oil, devoid of foreign smell, otherwise the pancakes will get an unpleasant taste.

Another reason to add vegetable oil to the batter is so you don't have to grease the pan every time. Pancakes will not stick to the bottom anyway and will easily turn over (as in the video).

TO additional components include: cinnamon, vanilla sugar, salt, soda. If everything is clear with the first two - they serve for flavoring, then soda is needed to give pancakes splendor.

It is put in the dough, if it is based on kefir or yogurt. Thanks to acidic environment, the soda will be extinguished, and the pancakes will not have bad taste and smell.

Salt is an essential ingredient in sweet pastries, it will need quite a bit.

Depending on preferences, you can add chopped greens, grated hard cheese, chocolate chips, cocoa powder and other products that affect the taste and appearance of pancakes.

Now let's move from theory to practical exercises and consider ...

Recipe number 1. Milk pancake dough

This recipe is considered the most common. Use milk to make the dough high fat or what was purchased on the market, it will need half a liter.

Also, take: a couple of eggs; two tablespoons of vegetable oil; 0.2 kg flour; a pinch of salt and one and a half tablespoons of granulated sugar. If you like sweet pancakes, increase the amount of sugar by another 20 grams and add vanilla or cinnamon.

Sugar is added to the pancake mixture even if pancakes are made with salty filling (mushrooms, minced meat, caviar). Without it, ruddy “dots” do not form on the baking surface.

Step by step recipe for kneading milk dough:

1. Crack the eggs and sugar in a bowl. Don't try to improve the taste of pancakes by adding too many eggs. Two pieces per 0.5 liter of liquid is an excellent proportion so that the pancakes do not resemble an ordinary omelette.
2. Salt the dough for pancakes in milk.
3. Pour in the milk and beat everything with a whisk.
4. Flour can be poured into a bowl directly through a sieve. You need to do this in parts so that the mass does not turn out too thick. Ideally, it should be similar to low-fat sour cream, then milk pancakes are thin and elastic. You can easily wrap the filling in them if you plan to serve the dish in this form (see photo).
5. Sifting the flour will get rid of lumps that are not easy to get rid of with a whisk. If you have a mixer, this will simplify the process; with a whisk, kneading the dough will take a little longer.
6. At the end, pour in the vegetable oil in the amount required by the recipe, and lightly beat the pancake mass.

Recipe number 2. Dough for pancakes on kefir

Thrifty housewives will always find where to put sour milk. You can make the dough for pancakes correctly not only on kefir, but also on yogurt or sour milk.

Serve pancakes with sauce (as in the photo) or use for wrapping various fillings. Suitable for this purpose: cottage cheese with raisins or berries, vegetable stew, rice with onions and boiled eggs.

In a word, experiment, choose what your family likes.

Take: half-liter jar of yogurt; 60 ml vegetable oil; two eggs; 0.2 kg flour; 0.5 teaspoons of soda and salt; Art. a spoonful of sugar.

Start the cooking process by sifting flour. Then:

1. Mix kefir and eggs in a metal container and heat over low heat to 55-60 degrees.
2. Add salt and sugar, stir until completely dissolved.
3. Add flour.
4. Dilute in a tablespoon of boiling water baking soda and immediately pour the mixture into a container with the rest of the ingredients.
5. It remains to pour in vegetable oil, it should be 60 ml (corresponding to 4 tablespoons).

After the dough, covered with a napkin, stands for 50-60 minutes at room temperature, start baking pancakes.

Recipe number 3. Dough for pancakes on the water

This simple method is popular among those who are afraid to type excess weight because it has a lower calorie content.

However, if you do not have milk or other fermented milk products that could be the basis for the dough, use water.

So, you will need: two eggs; one and a half glasses of fine flour; ½ liter of water; 30 ml vegetable oil; a pinch of salt and st. a spoonful of granulated sugar.

The stages of preparing the dough are not much different from the previous descriptions:

1. First, beat the granulated sugar with eggs and salt.
2. Pour in warm water.
3. Add the sifted flour into a separate bowl and mix thoroughly using a whisk.
4. Pour in the oil.

Everything, pancake dough, as in the photo, is ready.

pancake baking

We figured out the preparation of the dough, it's time to move on to the next process - baking:

1. Put the pan on the stove and heat it well over high heat.
2. Lubricate the pan with vegetable oil, just put a few drops on the bottom, and then spread it over the entire surface with a cooking brush.
3. Now reduce the fire, make its intensity at a medium level. Remember, pancakes are not fried, but baked (watch the video).
4. Gather the dough with a ladle and pour it into a frying pan, which must be kept on the weight under a slope.
5. When the mass spreads evenly over the entire bottom, put the pan back on the stove. On the one hand, the pancake is baked for an average of one and a half minutes, but you can control the process by watching the edge (watch the video).

When it darkens, pry the edge with a spatula and look at the shade of the pancake. If it turns light brown, it's time to turn it over to the opposite side.

Put the pancakes on a wide plate, greasing with butter (as in the video). To make the pancakes softer, cover the stack with a lid and leave for a few minutes.

Then serve to the table, not forgetting to offer sour cream, jam or liquid fragrant honey.

Secrets from Ivan

Before preparing the dough with milk, remove all products from the refrigerator, let them lie on the table for about an hour and become at room temperature.

If lumps form in the dough, and you don’t have a mixer to get rid of them, it doesn’t matter. The advice is very simple: you need to leave the bowl of dough alone for twenty minutes and again take up the whisk.

• During this time, the gluten will swell, and it will be much easier to deal with the problem (watch the video).
• When baking pancakes in milk, constantly stir the dough with a ladle.
• By adding vegetable oil, you save time, because you do not need to grease the pan every time.
• For thin pancakes in milk, you will need quite a bit of dough. Make sure that the layer covering the bottom of the pan is the minimum thickness (as in the video).
• Pour the pancake mass into the center of the pan, which must be kept on weight. Quickly rotate it in a circle, avoiding delays, otherwise the mass will have time to "grab".
• Thin pancakes are made from batter with the consistency of liquid sour cream. As in the video).
• If you often pamper loved ones with pancakes in milk own cooking, get a special frying pan with low sides. Suitable and Cast-iron pan No wonder it has been used for so long.
• To flip pancakes, any recipe requires the use of a special spatula or a knife with a blunt end (watch the video). If your pan has a non-stick coating, stock up on a wooden spatula, there can be no other options here.

My video recipe

To make pancakes you will need the following ingredients:

• vegetable oil - a tablespoon filled to the brim;
• a couple of chicken eggs;
• 400 grams of wheat flour;
• two large spoons granulated sugar;
• half a liter of clean (boiled or filtered) water;
• two pinches fine salt;
• a little butter, which is used to grease ready-made pancakes.

The process of preparing the dough is simple. First, in a bowl with high edges, you need to mix the eggs with salt and sugar. After that, all the water is poured into the mixture and the sifted flour is gradually added. It is important to constantly mix the dough to rid the mass of flour lumps. The last step is to add vegetable oil to the dough, which also mixes well. To make the pancakes tasty, the dough must be infused for about 20 minutes before frying.

Lacy pancakes on kefir

The recipe for this version of the test includes the following ingredients:

• 4 fresh chicken eggs;
• liter of kefir;
• 3 tablespoons of loose sugar;
• a teaspoon, with a small slide, salt;
• 400 grams of high-grade flour;
• a couple of tablespoons of oil;
• half a small spoon of soda.

The cooking process consists in mixing eggs, salt and sugar with the gradual addition of kefir until uniform consistency masses. Next, the sifted flour is mixed into the liquid mixture and soda is added - this stage must be accompanied by constant vigorous stirring. Lastly, it is poured into the mass sunflower oil, the dough is mixed and infused for 15-25 minutes, after which you can start frying the pancakes.

Thin and golden pancakes with milk

To prepare pancakes from milk-based dough, you need to stock up on the following components:

• two major chicken eggs;
• half a liter of milk;
• one and a half glasses of high-grade flour;
• a couple of pinches of salt;
• 1.5-2 tablespoons of sugar sand;
• vegetable oil, poured into a tablespoon to the brim.

Preparing pancakes is surprisingly simple - eggs, salt, milk and sugar are placed in a mixer bowl, after which the mixture is whipped until smooth. It is important not to overdo it, so watch carefully - there should be no foam on the whipped mass. Next, the sifted (maybe twice) flour is gradually introduced into the dough, stirring it actively and vigorously to avoid the appearance of lumps. Vegetable oil is added to the dough last, after which the mass is left for 10-12 minutes and will be completely ready for frying.

Pancakes on boiling water (video)

Appetizing pancakes with whey

To prepare whey-based pancake dough, you need:

• vegetable oil - 4 full spoons;
• 2 to 2.5 cups of sifted high-quality flour;
• half a liter of serum;
• chicken egg;
• three-quarters of a small spoon of soda, quenched with vinegar;
• a couple of tablespoons of sugar (you can use sugar with vanilla);
• half a small spoon of salt.

The process of preparing the dough is simple - whey is mixed in the dishes (it should be at room temperature, cold product not worth using) and eggs seasoned with sugar and salt. Then gradually, in small portions, flour is added. All this time, the dough should be constantly mixed. When all the flour is introduced into the mass, it is added slaked soda(be sure to wait until it stops "boiling") and oil. After cooking, the dough must be infused for at least 5 minutes. Advantage this recipe that the dough turns out surprisingly tender and without lumps of flour. In addition, you can independently adjust the thickness of the pancakes - if you put a couple of glasses of flour, they will be thin, and if 2.5 - they will turn out to be more dense, similar to pancakes.

Pancakes with holes on mineral water

The composition of the dough for pancakes, according to the recipe, includes:

• 2 full glasses of flour;
• a couple of teaspoons of salt;
• chicken eggs - 2 pieces;
• carbonated mineral table water - 400 milliliters;
• vegetable oil - one spoon;
• 4 full tablespoons of granulated sugar (if you like sweeter pancakes, collect sugar in a spoon with a slide).

Initially mixed in a separate container mineral water, eggs, salt and granulated sugar, then butter is added here. When the ingredients are properly mixed, flour is introduced in small portions, at the same time the mass is actively mixed. The ideal pancake dough on mineral water should be moderately thick - approximately its consistency resembles liquid sour cream.

Secrets of making perfect pancakes

In cooking pancakes, like other dishes, there are secrets. To make it appetizing and flawless fragrant dish succeeded well, it is worth knowing them. So:

• Flour must be sifted. This manipulation is necessary so that the flour is saturated with oxygen and ready meal turned out soft and airy.
• When cooking, use liquid at room temperature. Whatever recipe you choose, milk, mineral water, kefir and other liquids should not be cold, otherwise it is likely that instead good test get a mass with lumps of flour and poorly mixed ingredients.
• Don't overdo it with oil. First of all, it is worth remembering that vegetable oil is applied to an already hot frying pan. It is not poured from a bottle, but a silicone brush, half a potato, or even a piece of bacon planted on a fork is used.
• Pour the batter into a hot oiled skillet., while turning, tilting the dishes so that the surface of the pancake is even.

• If you decide to cook stuffed pancakes, then add 1-2 more eggs to the dough than prescribed by the recipe - this will give the pancakes additional rigidity, and they will not tear when filled with stuffing.
• If you wish to give your culinary product unusual, refined and elegant taste, add a couple of spoons to the dough quality alcohol- rum, cognac or wine.

When preparing the dough, you can first put flour and other ingredients in a container, and then add liquid - this will allow you to control the density of the mass.

• After frying, you can grease the pancakes with butter - this will give them additional flavor and softness.
• Bake pancakes just before serving - hot, piping hot, they can become signature dish every hostess and extremely please the eaters.

Feed Options

How to serve cooked pancakes to the table depends on many factors. So, pancakes are perfect for breakfast, which are offered with jam, jam, berries, sour cream or yogurt. You can stuff the pancakes with cottage cheese or grease them with a mixture made from honey and melted high-quality butter, and roll them into tubes.

For dinner or lunch, pancakes stuffed are ideal:

• minced meat;
• mushrooms;
• cheese;
• eggs;
• canned fish and other "dense" and satisfying ingredients.

For a solemn meal, pancakes can be stuffed with red fish or caviar, mushrooms or pieces exotic fruits.

Pancakes can be served in different ways:

• serve on the table stacked on a plate;
• roll up in the form of tubules;
• fold in a “corner” - for this, each pancake is folded in half, then the manipulation is repeated;
• in the form of a “bag” - the selected filling is placed in the middle of the pancake, its edges are lifted and tied with an onion feather, a strip of cheese or a parsley stalk;
• "Roll" - for this you should put the filling on the pancake, roll it into a tube and cut the resulting "sausage" into pieces of the desired size;
• "towers" - each pancake is cut in half, stuffed and folded into a tube, after which it is placed vertically on a plate;
• "Envelopes" - the filling is placed in the middle of the pancake, its edges are alternately bent towards the center.

How to cook pancakes with milk (video)

Making pancake dough and baking pancakes - creative culinary process, which any hostess can master. Experiment with the recipes, toppings and ways to serve pancakes, and your family members and guests will be happy to enjoy delicious pancakes.

Who doesn’t love homemade pancakes, delicious and fragrant. And every mistress owns own recipe proven over the years. In our article, we will open the curtain on the quick and uncomplicated preparation of pancake dough and share the secrets of baking them.

In ancient Russian cuisine, Maslenitsa served as the only occasion for such treats as pancakes. hearty dish said goodbye to lenten winter and the beginning of the working season, followed by another harvest. old recipe based on the use of fat homemade milk or sour cream and buckwheat flour. Pancakes were cooked thick and dense, and offered to the table as a full meal.

Now the trends in the preparation of pancakes have changed dramatically. In high esteem, thin, perforated and. She achieves the use of various modern technicians preparation of the test, which we will discuss later.

You will learn:

Of course, we all love to pamper ourselves and our loved ones with pancakes with jam, condensed milk, sour cream or honey. However, in order not to spoil the figure, it is better to use foods that are low in calories. In this case, the dish will not lose in taste at all.

1. Dough for pancakes in milk

Perhaps this is the most popular recipe pancake dough. Milk is suitable both from the store and homemade.

Ingredients:

• Milk - 0.5 l
• Flour - 200 g
• Eggs - 2 pcs.
• Sunflower oil - 2 tbsp. l.
• Sugar sand - 1 tbsp. l.
• Salt - a pinch

Recipe:

Remove eggs and milk from the refrigerator beforehand - these products should warm up to the temperature of the natural environment.

Crack the eggs into a bowl, add sugar and salt. Sugar is necessary, even if you have prepared liver or mushrooms for the filling. The sweetish note of the pancake will give dessert dish very nice contrast of flavors.

Pour in milk, mix thoroughly.

Sift the flour through a sieve - this will prevent lumps, add airiness to the texture. For thin pancakes add flour in parts, continuing to beat with a whisk. The mixture should resemble liquid sour cream. Thus, the pancake dough spreads evenly over the pan and holds its shape while turning.

Pour in sunflower oil and mix everything well again.

2.

This recipe is an excellent solution for careful hostesses. After all, if milk turns sour, it can be safely used for pancake dough.

A wonderful base suitable for both berry and curd filling, and for meat, vegetables or fish.

Ingredients:

• Kefir - 0.5 l
• Flour - 200 g
• Eggs - 2 pcs.
• Sunflower oil - 4 tbsp. l.
• Table soda, granulated sugar, salt - 1/2 tsp each.

Recipe:

Break eggs into a saucepan, pour kefir into them and mix.

Heat the mixture over low heat to about 60 degrees.

Remove from the burner, put salt and sugar, whisk. In a warm environment, bulk ingredients will dissolve faster.

Pour the sifted flour into the dough.
Put soda in 1 tablespoon of boiling water and transfer to a saucepan.

Add sunflower oil, mix everything, ready dough leave in a warm place for an hour.

3. Dough for pancakes on the water

The recipe for this test is not so common, but is praised by nutritionists. It is low-calorie, perfectly harmonizes with fruits or berries, suitable for breakfast or lunch.

Water-based dough is the least time consuming. Pancakes come out beautiful, with openwork holes.

Ingredients:

• Water - 0.5 l
• Flour - 320 g
• Eggs - 2 pcs.
• Sunflower oil - 2 tbsp. l.
• Sugar sand - 1 tbsp. l.
• Salt - a pinch

Recipe:

Crack the eggs into a bowl, mix with granulated sugar and salt.

Pour in water and mix again.

Slowly sift in the flour and beat until the mixture is smooth.

4. Video - Dough for pancakes in boiling water

5. How tasty it is to bake pancakes

So, we already know how to cook dough for pancakes. Let's start the baking process.

On big fire heat up the pan.
Using a culinary brush, spread quite a bit of sunflower oil over it.
Reduce the heat by 2 times - pancakes should be baked, not fried.

Tilt the pan slightly and pour 2/3 of a ladleful of batter into it. It should fill the entire bottom in a circle.

The dough takes shape instantly, but on the first side, bake it for 2-3 minutes.

Carefully lift the pancake with a spatula and flip for another 1-2 minutes.

Transfer the finished delicacy to a dry bowl, and brush with butter, if desired. The edges of the pancakes come out crispy, but if you cover the dish with a lid, they will become soft.

The preparation of the dish takes about 1.5 hours, and it “flies away” from the plate in 5 minutes - it turns out so tasty.

Experiment with toppings. Everything that you love, and without which your family cannot imagine life, can go into an “envelope” or “tube” from a lung fragrant pancake. Let our recipes for treats bring inspiration to your kitchen, and let your culinary endeavors be crowned with success.