Thin pancakes recipe. How to cook thin delicious pancakes with milk: the best recipes

Not only on Shrovetide, we remember this golden round delicacy, sometimes in common days making pancakes for breakfast. From time to time you want to please yourself and your loved ones with a hearty and favorite dish. But still thin pancakes in milk with holes, we bake not so often. The holiday of seeing off winter is just the right occasion, especially since Maslenitsa lasts a whole week.

Usually during the week of the celebration I have time to cook almost all kinds of various pancakes. Well, how else, you want to treat yourself deliciously every day, but you don’t want to eat the same pancakes. You have to apply all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please after all. Pancakes can be thick and fluffy yeast dough, and on milk or kefir, and can be thin and openwork, so they glow through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to cook delicious thin pancakes in milk, very thin and with holes. Even these pancakes, there are many varieties and methods of preparation. So wind on your mustache and be sure to try to cook. And your family members will definitely thank you for it.

How to cook thin pancakes in milk - step by step recipe

We all love classic thin pancakes with milk, and there is no such thing in their preparation. big secret. In order to bake them, complex or rare ingredients are not required, everything is very simple and is in any refrigerator. It is good to eat such thin pancakes in milk with any fillings, although if there are too many holes in them, then with liquid ones, for example, with honey, it is problematic if you want to wrap the filling. Such thin pancakes are more convenient to dip in liquid fillings, and wrap thick. Thin pancakes can be eaten with meat, and with an egg, and with red fish, a lot interesting options. But no one canceled the fresh delicious sour cream and cottage cheese, preparations of jam and jam from the summer, even ice cream.

• milk - 500 ml,
• flour - 1 cup,
• eggs - 2 pcs,
• sugar - 2 tablespoons,
• salt - 0.5 teaspoon,
• baking soda - 0.5 teaspoon,
• lemon juice/ vinegar - 1 teaspoon.

Cooking:

1. Remove milk and eggs from the refrigerator in advance so that they are room temperature. Products at this temperature are better whipped and mixed.

2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until light foam. You can do this with a mixer, but our task is not to beat the eggs, but to dissolve the sugar and salt. Foam should appear only around the edges of the bowl.

3. Pour milk into eggs and stir.

4. Sift flour into milk egg mixture. Sifted flour will mix better and form less lumps. Then continue stirring the dough with a whisk until all the lumps are dissolved. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.

5. Now in the dough, add to the dough vegetable oil. This is necessary so that you do not have to pour a lot of it into the pan and the pancakes do not turn out to be too greasy.

6. At the very end, add slaked soda. To do this, mix lemon juice and soda to make foam. Chemical reaction will continue in the dough, which will create gas bubbles, which will later turn into holes.

7. Preheat a flat, heavy-bottomed skillet. Good fit classic cast iron pans because they distribute heat well. But you can also take special non-stick pans for pancakes. The main thing is that it should not be too thin, otherwise the pancakes will burn.

8. For the very first time, the pan should be spread with a thin layer vegetable oil. To see if the pan is hot enough, pour the first pancake. It will also become clear to you whether batter. The density will depend on how thin they will be. The thinner the dough, the thinner the pancakes.

But it is important to find a balance, too thin dough will spread and pancakes will tear when removed. No wonder they say "the first pancake is lumpy." It is just that he is a tester.

9. Use a ladle to pour pancakes. Pour in just enough dough to completely cover the bottom. You can slightly tilt the pan so that the dough spreads evenly over its surface.

In a well-heated frying pan, the dough will seize immediately, and holes will immediately form, which many people love so much.

10. When a blush begins to appear along the edge of the pancake, and the middle stops being liquid, it's time to turn the pancake over. Take a wide spatula and turn the pancake over. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on only one side. This is quite acceptable if they are very thin and baked through.

11. To remove the finished pancake, you need to pry it with a spatula and put it on flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to bake. As a result, by the time you serve them, thin pancakes in milk will still be warm or even hot.

It is very tasty if you spread quite a bit of butter on each pancake. But it will add fat to them.

By the way! You can change the amount of sugar in the pancake dough depending on which filling you prefer. For empanadas, eggs or cheese, it is best to make the pancakes less sweet. For dessert toppings add more sugar. The main thing is not to remove the sugar completely otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

If the pancakes are torn and very thin, then they can be removed from the pan by folding them in half before that. Form a stack of pancakes from such folded halves. Eating them will still be both convenient and tasty.

Happy tea!

Thin pancakes with milk and starch

Another cooking secret thin pancakes on milk is that a little is added to the dough potato starch. It helps increase viscosity raw dough, why it is better baked and pancakes are not torn. Starch practically does not affect the taste, it is not noticeable against the background of eggs, milk and butter, which we use in the classic recipe. Pancakes at the same time will be just as beautiful, ruddy and soft.

For the test you will need:

• warm milk- 300 ml,
• flour - 6 tablespoons,
• potato starch - 1 tablespoon,
• egg - 1 pc,
• sugar - 1 tablespoon,
• salt - 0.5 teaspoon,
• soda - 0.5 teaspoon,
• lemon juice or vinegar 9% - 1 teaspoon,

Cooking:

1. Stir the egg with sugar and salt in a bowl to dissolve them. Beat until a very light foam appears.

2. Pour milk into the egg and stir until smooth.

3. Add flour and starch to the mixture, stir well with a whisk until all lumps are dissolved.

4. After mixing the dough with flour, add butter. If you pour it in earlier, then it will not allow the eggs to beat well. Stir the oil with a whisk until it is no longer visible on the surface. At the very end, add soda slaked with lemon juice.

5. Pour the dough into a heated pan with a ladle so that it spreads very evenly. Right at this moment, holes should form, which means that the dough for thin pancakes succeeded.

6. Fry each pancake on both sides until golden color. Ready ruddy pancakes remove from the pan and put in a pile.

After you bake at least half of the pancakes, you can roll them up into tubes or an envelope. Wrap in them ready stuffing Or beautifully put on a plate.

Arrange sour cream, jam, honey in bowls and serve with pancakes to the table. Eat and enjoy your family!

Custard pancakes in milk - thin and with holes

What is the difference between ordinary thin pancakes in milk and custard pancakes? If the dough is also cooked in milk, then there are not so many differences. The taste of pancakes is excellent. But main secret in that in the process of kneading the dough is added boiling water, which, as it were, brews it. If you have not tried thin pancakes with holes according to this recipe, then you should do it.

For pancakes you will need:

• milk - 200 ml,
• boiling water - 200 ml,
• flour - 150 grams,
• eggs - 2 pcs,
• vegetable oil - 2 tablespoons,
• sugar - 1 tablespoon,
• salt - 0.5 teaspoon,
• baking powder - 1 teaspoon,
• butter optional.

Cooking:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk to it. Mix well with a whisk or mixer.

2. Add baking powder to the future dough. You can use special baking powder, or you can make baking powder yourself by mixing 0.5 tablespoons baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. Sifted flour mixes much better with the liquid part and leaves fewer lumps. Plus, air-saturated flour will make the dough more airy, which is why everyone's favorite holes will appear.

4. Thoroughly stir the flour so that not a single lump remains. The batter will be a bit thick for thin pancakes, but that's by design because we've only added part of the liquid so far, namely milk and eggs.

5. Now add vegetable oil to the dough and mix well. Boil the kettle and pour a glass of boiling water over it. Stir the dough immediately so that it does not brew into lumps. Stir for a couple of minutes, then leave the dough for a while to infuse it. During this time, you can just heat up the pan.

6. A preheated pan for pancakes, usually with a thick bottom and low sides, spread a thin layer of vegetable oil with a brush. Then take the dough with a ladle and carefully pour it over hot pan tilting it slightly. The dough should spread evenly in a thin layer.

7. As soon as the middle of the pancake ceases to be liquid and appears at the edges golden brown pancake can be flipped to the other side. on this side, bake it for another 5-7 seconds, then remove and stack it in a pile.

Serve pancakes with butter, get the most delicious jam and other toppings. Wrap meat or cottage cheese.

Bon appetit!

Cooking delicious thin pancakes in milk without eggs

Sometimes pancakes in milk without eggs are a necessary measure, if suddenly there were no eggs at home, and sometimes it conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs give a very recognizable flavor to pancake dough. If they are removed from the recipe, then the taste will change. But there are some charms in such pancakes. They still turn out fragrant, ruddy and with holes.

In this recipe I will show you how to make choux pastry in hot milk, but without the use of eggs.

We will need:

• milk - 1 liter,
• flour - 500 grams,
• butter - 100 grams,
• sugar - 3 tablespoons,
• salt - 1 teaspoon,
• starch - 2 teaspoons.

Cooking:

1. The procedure for preparing custard pancakes without eggs is slightly different from those that I have already described above. To begin, mix 500 ml of milk at room temperature with flour.

2. Add sugar, salt and starch to the same place. Now knead the dough well. It will turn out thick enough, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.

3. Put a saucepan on the fire and heat the second half of the milk in it (another 500 ml.). Put a 10 gram piece of butter into the milk and let it dissolve completely.

4. As soon as the milk begins to boil, pour it into the previously prepared dough. Carefully stir the brewed dough with a whisk or spoon until it becomes uniform and all lumps disappear.

6. The dough ready for baking should resemble good kefir in density.

7. Preheat the pan and pour the dough onto it with a ladle. Spread the dough over the entire surface in a thin layer. It will immediately begin to bake and holes will appear.

8. As soon as the middle is baked, turn the pancake over to the other side. Remove the finished ruddy pancake to a plate. You can stack them in a pile, or you can fold each pancake.

Delicious thin pancakes in milk without eggs are ready. You can set the table!

Chocolate pancakes with milk - a step by step recipe with a photo

And so thin delicious chocolate pancakes you may not have tried it yet. Surprisingly, not many people themselves come up with such a recipe, but since they cook thin pancakes in milk as a dessert, why not make them chocolate themselves? This idea seemed very entertaining to me, since my family is not indifferent to chocolate. Pancakes were greeted with enthusiasm and disappeared from the table in one tea party. Requests for cooking were repeated several times. Chocolate pancakes are also good on Maslenitsa to add variety to the everyday pancake marathon.

To make chocolate pancakes you will need:

• flour - 330 grams,
• milk - 1 liter,
• eggs - 2 pieces,
• sugar - 3 tablespoons,
• salt - 0.5 teaspoon,
• vegetable oil - 3 tablespoons,
• cocoa powder - 3-4 tablespoons,
• vanilla sugar or vanilla extract.

Cooking:

1. Break eggs into a bowl and add sugar and salt. Beat well with a whisk until a light foam forms.

2. After the eggs have been beaten a little, you can add vegetable oil to them and mix well again. Don't add the oil all at once, it prevents the eggs from beating by enveloping them.

3. Take classic cocoa powder, with it pancakes will turn out tastier than with instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as quite large lumps are very often found in it.

4. Whisk the eggs and cocoa well until the cocoa is smooth. Now you need to add about a third of the milk. It is best to warm the milk in advance so that the cocoa is well dissolved and the powder is not felt. Stir milk into this mixture.

5. Sift the flour through a sieve and add it all at once to the future dough. Now you need to mix it well until all the lumps are dissolved. thick dough it is easier to mix than liquid, so we will bring the dough to the condition later.

6. Knead the dough for several minutes until it becomes homogeneous like sour cream. In the process, add a bag vanilla sugar or a teaspoon of vanilla extract for a more intense taste.

7. Add remaining milk and mix well. If suddenly lumps remain in the dough, then it can be filtered through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough rest for 30 minutes before baking thin chocolate pancakes with milk.

8. Bake thin chocolate pancakes with milk in a well-heated heavy-bottomed pan. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or pancakes that cannot be removed, then you can oil the frying pan with a brush each time. Bake pancakes on both sides.

If in your opinion there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. It could be slaked soda or baking powder. You can put it at the end of kneading the dough.

Ready pancakes stack or roll into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It will also be good with condensed milk or syrups.

Happy carnival!

Buckwheat pancakes with milk - a recipe without yeast

We continue to cook thin pancakes in milk with holes. We have already prepared classic, custard and even chocolate pancakes, and now it's time for pancakes made from buckwheat flour. These are very tasty pancakes, which rightfully occupy a worthy place on the table. good housewives. In addition to being delicious, they are also healthy. Did you know that this is an old Russian recipe, it was from buckwheat flour that our distant ancestors prepared pancakes.

For cooking you will need:

• milk - 1 glass,
• eggs - 2 pcs,
• sugar - a tablespoon without a hillock,
• salt - a pinch,
• buckwheat flour - 2 tablespoons with a slide,
• wheat flour - 2 tablespoons with a slide,
• vegetable oil - 1 tablespoon.

detailed and clear recipe cooking thin buckwheat pancakes, see the video.

Thin openwork pancakes with milk and mineral water

Openwork thin pancakes in milk can be obtained not only thanks to baking powder or in a special way brew dough, but also thanks to interesting ingredient - mineral water. Thanks to the gas bubbles in the water, bubbles also form in the dough, which, when baking pancakes, become our favorite holes.

For cooking you will need:

• flour - 200 grams,
• eggs - 3 pcs,
• milk - 1 glass,
• mineral water with gas - 1 glass,
• sugar - 1 tablespoon,
• salt - 0.5 teaspoon,
• vegetable oil - 2 tablespoons.

Cooking:

1. Cooking thin openwork pancakes on mineral water practically does not differ from classic recipe pancakes with milk. Start by whisking the eggs, sugar and salt together.

2. Pour in a glass of milk at room temperature. Stir.

3. Gradually add the sifted flour, continuing to stir the dough. Gradually, all lumps should be rubbed and the dough should become homogeneous.

4. Pour vegetable oil into the dough and stir well until it disappears from the surface.

5. Now it's time to add sparkling mineral water. Do not use strongly flavored water to make pancakes, otherwise it may spoil the pancakes. It is better to take neutral water or just carbonated drinking water. Water should not be from the refrigerator, but also at room temperature.

6. Stir the water with the dough and now you can start baking pancakes. To do this, heat the pan and pour the dough onto it with a ladle. In a well-heated pan, the dough will bake very quickly. Don't forget to flip the pancake and fry it on the other side for a few seconds before removing it.

such pancakes are very thin and openwork, almost like lace. there is a pleasure. Choose your toppings and enjoy ruddy pancakes together with family!

Lacy pancakes with milk - a detailed video recipe

You may have already seen that now they have become incredibly popular lacy pancakes, which, like openwork napkins, are woven from intricate patterns. You can cook them different ways, but I will show you a recipe for making milk dough. The main thing you need to make thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the pan. It is with such a bottle that they are drawn beautiful patterns, then baked in the original lace pancake. Fantasy can be turned on to the fullest, someone draws flowers, someone draws hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

How to cook thin lace pancakes in milk, see below.

Thin pancakes with milk favorite dish all family. There are many recipes for making delicious pancakes, we have collected for you only the best, proven methods for making pancake dough with milk. It's quick and easy to prepare and delicious. Get ready to record!

Ingredients:

• 500 ml milk
• 300 g flour
• 3 chicken eggs,
• 15-20 g sugar
• 1⁄2 tsp salt,
• 1-2 tbsp vegetable oil.

Cooking:

Crack the eggs into a bowl and stir in the salt and sugar. Pour in a glass of milk, stir well and add flour. It is desirable to interfere with a mixer, then there will definitely be no lumps.

Then pour in the rest of the milk and mix thoroughly. Leave the dough for 10-20 minutes so that the flour swells, then add the butter, mix, and you can fry the pancakes.

Heat a frying pan, grease it with oil and pour in enough dough so that it covers the bottom of the pan with a thin even layer. When the edges of the pancake are browned, carefully pry it off with a spatula and turn it over to the other side.

If the pancakes will be stuffed, fry them on one side, then put any stuffing on the fried side, wrap it in an envelope and fry in oil until golden brown.

Custard pancakes in milk with holes

A beautiful "perforated" effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely dotted with holes.

Ingredients:

• milk - 1 l
• egg - 3 pcs.
• wheat flour - 2.5 stack.
• granulated sugar - 3 tbsp.
• salt - 0.5 tsp
• drinking soda - 0.5 tsp
• refined sunflower oil - 7 tbsp.

Cooking:

All products that make up the pancake dough must be taken out of the refrigerator in advance so that they warm up to room temperature.

Pour milk, eggs into a bowl, granulated sugar, salt and oil. Beat with a blender, mixer or whisk.
Then, in small batches, introduce flour, previously sifted, into the resulting mixture.

After that, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.
Pour into hot pancake batter in a stream and beat continuously with a mixer. We get choux pastry for pancakes.

Fry pancakes in a pan on both sides. If the pan does not have a non-stick coating, grease it with oil.
Most of the holes are formed when pancakes are baked in a well-heated pan, over high heat. However, you need to do everything very quickly, otherwise the pastries may burn.

Super thin pancakes with milk

Pancakes baked according to this recipe are very, very thin, elastic and tasty. From this amount of ingredients, 12-15 pancakes 20 cm in size are obtained.

Ingredients:

• Half a liter of milk
• Flour - 4 tbsp. with a large slide (~ 150 g)
• Starch - 4 tbsp. (~ 100 g)
• Eggs - 4 pieces
• Vegetable or melted butter - 30 ml.
• Sugar - to taste
• Salt - 0.5 tsp

Cooking:

To make pancakes without small holes, you need to cook the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar.

Add eggs to dry mixture, stir. Gradually pour in, stirring constantly, warm milk.
Knead the dough thoroughly to get rid of lumps. If you are unable to get rid of them completely, strain the mixture through a sieve.

Add oil. Once again, mix everything well. As a result, you will get a rather liquid dough. Let it brew for 30 minutes.

This will allow the flour gluten to swell and your pancakes will be more elastic and will not tear when baking.
Lubricate the pan with oil only for baking the first pancake. All the rest - in a dry frying pan.

Custard pancakes in milk and boiling water

Despite the thin structure, pancakes do not tear during frying, they turn over perfectly and do not stick to the pan. The dough is based on milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and extraordinarily tasty.

Ingredients:

• 2 stack milk,
• 3 fresh eggs,
• 1.5 stack. flour,
• 1 stack boiling water
• 3 tbsp vegetable oil,
• 20 g sugar
• 1⁄2 tsp salt.

Cooking:

Beat eggs with salt and sugar with a mixer on low speed. Add a glass of milk, all the flour, butter and mix until smooth. Pour in the rest of the milk and mix again.

Then turn on the mixer at maximum speed and, without ceasing to interfere, pour boiling water into the dough. Let stand for 10 minutes and bake pancakes in a hot pan, as usual.

Yeast pancakes with milk

For those who are allergic to eggs, this recipe is the perfect opportunity to treat yourself. delicious pancakes. In this case, the “perforation” of pancakes is given by boiling water brewed in yeast dough.

Ingredients:

• milk - 1 stack.
• boiling water - half a stack.
• fresh yeast - 10 g
• wheat flour - 2 stack.
• granulated sugar - 3 tbsp.
• salt - a pinch
• odorless sunflower oil - 2 tbsp.

Cooking:

If you pour in half a glass of milk more, then the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough for pancakes should ferment, and this requires at least 30 - 40 minutes

Put salt, granulated sugar in a bowl, crumble yeast. Gradually add milk while stirring to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should come out like thick sour cream. Cover the dish with a lid and leave in a warm place for half an hour.

After that, pour boiling water into the dough with a stream, mix. Add oil and knead again until smooth. The dough for thin pancakes in milk is ready, you can start baking.

Despite the fact that these milk pancakes are without eggs, they are still soft, not “rubber”, due to the yeast base and boiling water.

chocolate pancakes

Ingredients:

• sugar - 20-30 g
• milk - 3 tbsp.
• flour - 300 g
• cocoa - 2-3 tablespoons
• eggs - 2-3 pcs.
• vegetable oil - 2-3 tbsp.
• salt - a pinch

How to bake pancakes:

Beat eggs with salt and sugar. Prepare the dough for pancakes better in a blender: it will turn out quickly and efficiently, homogeneous, without lumps.

Then pour a glass of milk into the resulting mixture and whisk again. Add flour, beat until there are no lumps left. While continuing to beat, gradually pour in the remaining milk into the dough. You will get a fairly liquid mixture.

Now you can bake pancakes. The dough should be different colors. Therefore, pour a third into a separate container - this is to create patterns for future pancakes. Add cocoa to the rest and mix very well so that the dough for pancakes becomes homogeneous, without lumps.

Preheat the pan well, pour in a little oil, evenly distribute in the pan and heat. Pour a little, literally 1⁄2 scoop and spread throughout the pan. Bake a little.

Scoop some dough with a teaspoon and draw arbitrary patterns on the pancakes. Then turn the pancake over and fry on the other side. Remove from the heat, roll them with the patterned side up and serve warm, although cold pancakes are also extremely good.

When frying chocolate pancakes on milk, oil should be poured only once, during the frying of the first pancake. After the oil can not be added, the pancakes will not stick.

Delicious cheese pancakes

Ingredients:

• 30-40 ml olive oil
• 250 ml milk
• 1 st. wheat flour
• 2 tbsp. l. sugar
• 1 tsp salt
• 100 g hard cheese
• 3 pcs. chicken eggs

How to cook:

1. To prepare cheese pancakes, prepare all the products and put them on the table in advance.
2. Combine milk with sugar and eggs. Salt a little.
3. Add flour. Mix.
4. Add cheese, grated on a grater with small holes.
5. Add sunflower oil. Mix.
6. Bake in a hot pan on both sides until golden brown.
7. Ready pancakes served with sour cream.

Thin pancakes in milk with soda and citric acid

Ingredients:

• 750 ml milk
• 3 raw eggs,
• 2 stack flour,
• 1-2 tbsp Sahara,
• 2-3 tbsp vegetable oil,
• 1 tsp soda,
• 1 tbsp lemon juice,
• a pinch of salt.

Preparing thin pancakes:

Mix eggs with sugar and salt. Whisk. Sift the flour and gradually add it to the egg mixture. Dilute soda in a spoonful of water and pour into the dough, mix.

Add lemon juice and oil, mix and leave the dough for 10-15 minutes. Preheat the pan and start baking pancakes in vegetable oil. They turn out to be openwork with holes and ruddy.

Video: homemade pancakes in milk thin, lacy

Secrets of making thin pancakes

1. the dough for such pancakes is quite liquid. It is more like water. Don't try to make it thicker by adding flour or starch.
2. when frying pancakes, it is very important to choose the right temperature regime. Pancakes should cook fairly quickly. If the pancake is taking too long to cook, turn up the heat on the stove.
3. if you don't have enough experience with frying pancakes, start with a smaller diameter frying pan. the larger the diameter of the pan, the more pronounced they become possible problems.
4. super thin pancake recipe is designed to get very thin pancakes. If you pour too much batter into the pan, it will most likely be difficult for you to turn such a pancake without tearing it, and it will take too long to bake. You only need to pour in just enough dough to cover the pan in a thin layer.
5. dough with the addition of starch is less “dense” and torn more easily during baking than plain dough for pancakes, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
6. Since pancakes made with starch dough have a lighter texture and tear more easily when baked, they need to be turned over with more care than pancakes made with regular dough.

Hello dear!

This article comes out on the eve of Shrovetide, and what else to write about, if not about pancakes) I have today thin pancakes on milk.

A few months ago, I finally found a recipe that completely satisfied me, and the quality of the pancakes delighted me! Now these are my specialty pancakes, which I usually cook for breakfast on weekends, my husband and son adore them. They were liked by everyone whom I treated, and three times I have already been asked for the recipe.

What are these thin pancakes with milk good for?

• The most important - quality finished product . Pancakes are easy to make thin, the dough does not resist you, does not break. Very nice dough texture. Gentle, not "rubber", not dry. Delicious!
• Very easy to make dough, because Ingredients are accurately measured. This is important when you are just learning to bake pancakes and do not know what the consistency of the dough should be. It also matters when you have a lot of other things to do and little time. Then you measure flour, milk, butter without thinking, and the result is always equally good.

Ingredients for thin pancakes with milk

• 2 eggs
• 1 st. l. sugar (you get a neutral taste, if you want sweeter pancakes - put 2 or 3 tbsp.)
• 1 tsp topless salt
• 500 ml milk
• 500 ml of water (250 ml immediately added to the dough, the remaining 250 ml will boil)
• 400 g flour (it is advisable to sift the flour)
• 0.5 tsp soda
• 30 g butter

Thin pancakes with milk. Calories per 100 g: proteins - 5 g; fats - 3.9 g; carbohydrates - 23.3 g; calories - 150.7 kcal.

How to bake thin pancakes with milk

I highly recommend using real quality butter! It gives creamy taste pancakes, golden hue and such nice smell ghee.

First, prepare the liquid and dry ingredients.

Pour 500 ml of milk + 250 ml of water into one container. Sift 400 g of flour into another container.

In a bowl for pancake dough break 2 eggs, add 1 tbsp. l. sugar, 1 tsp salt, mix well with a mixer or whisk.

Pour about half of the mixture of milk and water into the bowl, then gradually add the flour and mix so that there are no lumps.

When the dough becomes so thick that it is difficult to stir, pour in the remaining liquid and pour in the remaining flour. Mix to make a smooth homogeneous dough.

We measure out 250 ml of water, boil. While the water is boiling, we will prepare an empty mug, soda, a teaspoon and a whisk, as further actions should be quick.

Pour boiling water into a mug, immediately pour 0.5 tsp into it. soda and stir quickly.

Pour boiling water with soda into the dough and also quickly mix with a whisk.

Now let the dough rest for a few minutes. During this time, the gluten of the flour will swell and if there are still small lumps, they will dissolve.

While the dough is resting, take a frying pan and put 30 g of butter on it. Put on fire to melt the butter.

It is best to use a special pancake pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, it is very convenient to work with it. You can start two such pans at once and bake on two burners at the same time - it will be even faster.

Pour the melted butter into the dough, mix with a whisk.

We return the pan to the fire and warm it well over high heat, until smoke appears. As soon as you notice the first light smoke - it's time to bake pancakes!

Pour the dough only on a very well-heated frying pan.

The first pancake will be a test pancake: it will collect the remaining oil from the pan, it will be the fattest and not the most beautiful. You can also track how much dough you need to collect in a ladle for one pancake.

We collect the dough with a ladle. Pour into the pan, with the other hand while tilting it in different sides so that the dough is evenly distributed around the circle.

You can see how the holes on the pancakes, loved by many, appear.

When there is no pancake left on the surface liquid dough- turn over with a spatula.

On the other side, it bakes even faster, 15 seconds is enough.

Transfer the cooked pancake to a large plate. You can do this with a spatula, or you can simply tilt the pan over the plate and the pancake will slide off by itself.

No more greasing the pan! Pancakes will not stick.

Ready pancakes can be lubricated with a piece of butter. There are many lovers who think that it tastes better this way. But also more high-calorie So it's up to you. I don't grease.

The rest of the pancakes are smoother and neater.

So one by one, about 25 pancakes are obtained (in a pan with a diameter of 20 cm).

We eat them with jam, condensed milk, yogurt...

Our favorite weekend breakfast, when no one is in a hurry in the morning, the whole family is together and the kitchen is so crowded

I write about pancakes with special love. I think it's some kind of special food. I have heard more than once how adults, recalling happy moments of childhood, spoke about the pancakes that my mother or grandmother baked. And they grabbed them and ate almost from the pan. Very cozy, family, uniting both adults and children at the same table, a delicacy...

But lucky pancakes- it's not only good recipe. Skill is also essential. And if you are just learning to bake them, then you need to be prepared for the fact that the result will please you not immediately.

But then cooking pancakes can become a pleasant and even meditative process. At least that's how it was for me. Perhaps, at the moment, making pancakes is the most enjoyable thing for me to do in the kitchen.

I sincerely wish you to find your best pancake recipe! I wish you to find your tricks and secrets of cooking, cook with love and pleasure!!

All the best to you!

P.S. More interesting articles for you:

And before our favorites were American thick pancakes -

“Damn is a symbol of the sun, red days, good harvests, good marriages and healthy children.

A.I. Kuprin

Pancakes are delicious culinary product of all times. Well, who doesn't love them? Is there such a person? Their presentation is different, it all depends on taste preferences. Pancakes - incredible, extremely tasty snack for any table! The “Answer” team has prepared for you two of the simplest and most delicious recipe. If you have not yet learned how to fry pancakes, today you will definitely succeed!

Recipe for thin pancakes with milk

The main secret, thanks to which pancakes are thin and perfectly even, is the dough. It should not contain yeast starter.

For cooking we need:

• flour (2 cups);
• milk (0.5 liters);
• eggs (3 pcs);
• sugar (1 tablespoon);
• vegetable oil (1 tablespoon);
• salt (a pinch).

So that there are no lumps in the dough, you should first mix the eggs with sugar and salt, and add the flour gradually, stirring. When the flour is mixed and a homogeneous mass is obtained, it is necessary to gradually add milk and mix. In order to make the dough for pancakes in milk perfect, you can use a blender. Add a couple of tablespoons of water to the dough, then it will be ruddy and beautiful. thin pancakes they are fried instantly, so you need to watch so as not to overexpose them on fire. Do not pour too much oil into the pan, as it is already present in the dough. Pour the dough into the pan with a wooden spoon, it should cover the entire round surface of the pan with a thin layer. When you see that the dough is not liquid and has already browned - turn over! The second side will be ready in a second. These pancakes can be served on their own or with any filling you like!

water pancake recipe

Pancakes on mineral water are extremely tender and soft.

To prepare them, we need:

• mineral water (500 ml);
• flour (glass);
• eggs (3 pcs);
• sugar (2 tsp);
• salt (1 pinch);
• vegetable oil (2 tablespoons).

First of all, sugar and salt should be dissolved in mineral water. In the future dough for pancakes without milk, add vegetable oil, eggs and mix all the ingredients. Gradually add flour until the consistency is similar to liquid sour cream. Warm up a small amount of vegetable oil in a frying pan. Using a ladle or a large wooden spoon, pour the batter into the pan and fry the pancakes on both sides until a delicate shade is obtained. Turn the pancake over with a dessert knife or a spatula if it is thin - a wooden one can destroy the structure and shape of the pancake) and fry until cooked. Serve the pancakes hot or stuff them with mushrooms, meat, cheese and other favorite ingredients!

Pancakes are closely connected with the ancient pagan rituals of the Slavs.

Each nation had and has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Rus' who has not heard of Shrovetide, and the main symbol of this holiday, of course, are pancakes.

Today I want to treat you to the most delicious thin pancakes with milk, recipe which I have inherited.

LIST OF INGREDIENTS

FOR THE TEST:

• 1 l. milk
• 3-4 eggs
• 1 tbsp Sahara
• 1/2 tsp salt
• 300-350 gr. flour (2 cups)
• 100 gr. butter

TO GREASING THE PAN:

• 30 gr. vegetable oil

THE MOST DELICIOUS THIN PANCAKES WITH MILK - A STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, pour salt, sugar, and mix thoroughly with a whisk, no need to beat.

Pour in about half of the milk, mix well so that the salt and sugar dissolve.

If you pour out all the milk at once, then after adding the flour, most likely, unmixed lumps will remain.

Then we add pre-sifted flour and since flour is different for everyone, you may need a couple of spoons more.

Mix the dough well, it is more convenient to do this with a whisk, and not with a spoon.

At this stage, the dough is quite thick, knead it to a smooth, homogeneous state without lumps.

Traditionally in pancake dough vegetable oil is added, but in this prescription is coming creamy, then pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.

Add the remaining milk and mix again, and so that the butter does not freeze in the dough, all products should not be cold, but at least at room temperature.

The dough will be quite liquidy heavy cream, you can give him a "rest" for 5-10 minutes, or you can immediately start cooking pancakes.

We set the pans on the stove, and heat them well, because. it is in a hot pan that pancakes turn out beautiful, porous, with holes.

Then lower the heat slightly and brush the pans with oil each time before pouring the batter.

Pour the dough into a hot pan and spread it in a thin layer over the entire surface.

I want to attract your attention.

If the pan is very hot and oiled before each pancake, then no soda is needed, the pancakes will be in the hole anyway and without the taste of soda.

From this amount of dough, 30 pancakes with a diameter of 20 cm come out.

Ready-made pancakes can be served immediately hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

Pancakes are thin, very soft, with creamy taste.

It is proven and very reliable recipe perhaps the most delicious pancakes.

I will be very happy if you prepare them.

I wish everyone Bon appetit!

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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE

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