Not everyone can make thin pancakes with milk. The dish is quite capricious, requiring dexterity and culinary skills. Housewives often end up with a lumpy pancake, and not just the first one. It happens that pancakes tear in the frying pan or are not as tender and tasty as we would like. To avoid these incidents and bake truly delicious thin pancakes, you must adhere to the right technology preparations, and also use products in certain proportions.
The most important thing is to prepare the pancake dough to the desired consistency. If the dough is too thin, it will tear in the pan, and if it is too thick, the pancakes will come out dense, rough and thick. High-quality pancake dough should be moderately pourable in consistency, like fresh liquid honey.
To prepare pancakes, it is better to have a special pancake pan with a non-stick coating in your kitchen arsenal. Cooking with such a device is a pleasure - pancakes do not stick to the surface of the pan, they are evenly fried and do not require large quantity oils You will also need a deep pan for the dough, a wooden or metal spoon, a ladle and a spatula for turning pancakes. With ours step by step photos and with detailed advice any housewife can prepare thin pancakes.
The specified amount of ingredients yields 20 thin pancakes, which takes only 40 minutes to prepare.

Taste Info Pancakes

Ingredients

• Milk – 2.5 tbsp;
• Vegetable oil – 3 tbsp;
• Flour – 1.5 tbsp;
• Egg – 3 pcs.;
• Sugar – 3 tbsp;
• Salt – 1 tsp.

How to cook thin pancakes with milk, recipe with step-by-step photos

Beat eggs into a deep bowl or pan, add salt and sugar. The proportions of salt in the recipe are relative. If you plan to put a sweet filling in your pancakes, then reduce the amount of salt by half.

Using a whisk, beat the eggs well until the sugar grains are completely dissolved.


Heat the milk on the stove or in the microwave to about 38 degrees. Then pour half the portion into the egg mixture. Stir.


While stirring the mixture with a whisk, add wheat flour in small portions. You need to beat the dough so intensively to remove all the formed lumps. The result should be a very thick, smooth mass.


Add the remaining milk to the dough.

Be sure to add odorless vegetable oil to the dough. It will give the pancakes softness. It will also allow you to bake thin pancakes without the hassle of sticking to the pan.


To prevent the first pancake from turning out lumpy, before cooking you need to thoroughly heat the frying pan on the stove, and then grease it with any fat: butter, sunflower oil, a piece of unsalted lard. After this, scoop up the dough with a ladle, pour it onto the middle of the surface and quickly rotate the pan in a circle so that it is evenly distributed in a thin layer. Fry the pancakes on both sides until golden brown.


You can serve thin pancakes with milk as an independent dish, topped with jam, honey, condensed milk or sour cream. You can wrap any filling inside.

Some useful tips for the hostess:

• If the dough does not beat well and there are lumps in it, then run through it with an immersion blender.
• If you start baking pancakes, but they turn out too thick, then add half a ladle of water, then stir the dough thoroughly.
• If you leave the pancake dough to stand for a while at room temperature, it will become more homogeneous and frying pancakes is a little easier.
• The easiest way to grease a frying pan is with a pastry brush; you only need a little oil, spread a few drops over the surface and immediately pour in the dough. For convenience and to avoid pouring a lot of oil into the frying pan, pour it into a small bowl and place a pastry brush there.
• Fry over medium heat; on low heat the pancakes will fry for too long; on high heat they will burn or will not cook evenly.
• Don't go far and keep an eye on the pancakes, remember that thin pancakes fry quickly. After you turn it over to the other side, the count goes on in seconds, after about ten to twenty seconds, remove the pancake, immediately place it on a plate and grease it with oil.

Beginning housewives have difficulty preparing pancakes. After all the manipulations, they turn out 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: 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 prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
2. Place the eggs in a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, mix again.
3. You should not pour in all the milk at once, since the dough with a thick consistency is easier to knead and turns out without lumps. Now sift the flour and add it to the eggs.
4. Bring the dough until smooth, eliminating large clots. Pour in the remaining milk and mix the contents again. Melt the butter in the microwave, add, stir.
5. The dough should be very liquid, don't be alarmed. Start frying. Choose a frying pan with a non-stick coating, or you can use a cast iron tool.
6. Place the dishes on the stove and heat them up. Dip a silicone brush into vegetable oil, then grease the pan. The action is carried out one (!) time.
7. Scoop some dough into a ladle and hold it in one hand. Second, lift the frying pan, at the same time pour the dough into the middle of the oven and roll the pancake over the entire surface using rotational actions.
8. Reduce power to between medium and maximum. Fry the pancake until its edges darken. Then turn it over to the other side with a spatula and cook until done.
9. In about 2 minutes the pancake will be cooked through. Place it on a flat plate and brush with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

• milk with fat content from 2.5% - 730 ml.
• baker's yeast - 1 package (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 add 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 and keep warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (whites will be needed later), grind them with the remaining granulated sugar and salt. Combine with oil, send the mixture to the brewed dough.
4. Remove the milk from the refrigerator and allow it to come to room temperature. Then start pouring small portions into the main mass and stirring at the same time.
5. Sift the rest of the flour and add it to the dough. Leave it warm to rise. Now add salt to the whites, beat them with a mixer, and add them to the raised dough. Leave again for about an hour.
6. Start frying the pancakes. Choose a frying pan that is not very large in diameter (a pancake pan with low sides is ideal). Dip a silicone baking brush into vegetable oil and grease the pan.
7. Melt a heatproof bowl, then scoop out some of the batter and pour it into the middle. Immediately start rotating the pan in a circular motion so that the mixture spreads.
8. Bake on medium until edges darken. Then turn the pancake over and continue cooking. After all the manipulations, place the product on a flat plate and grease 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 the flour, combine it with sugar and soda. Cool the eggs separately, grind them with salt, beat with a mixer until foamy. Don't stop stirring, add kefir and boiling water.
2. Pour flour into the egg mixture and add it in small portions. Break up any lumps with a fork. Cover the bowl with the dough with a waffle towel and leave for a third of an hour.
3. When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add cream if desired (about 30 g). Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan. Heat it, then use a silicone brush to grease it with vegetable/butter oil. Set the burner to the middle mark.
5. Scoop out the dough with a ladle and lift the pan over the stove. Pour the mixture into the center of the dish and immediately begin making circular movements with your hand. The mixture should spread towards the sides of the pan.
6. Place the pan on the fire and cook the pancake until the edges are browned. When this happens, use a spatula to lift the dough and turn it over. Cook for another 2-3 minutes. Place on a plate and brush 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. Reheat drinking water up to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
2. Add the bulk ingredients into the water in small portions. Don't stop stirring, otherwise the mixture will curl into lumps. Break up the tubers with a fork or whisk.
3. Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
4. Scoop up the homogeneous dough with a ladle, lift the pan, and pour the thick mixture into its center. Immediately roll out to the edges, making circular movements with your hand.
5. Bake the pancake on power between high and medium until the edges are browned. Then turn over with a spatula and continue cooking for another 2-3 minutes.
6. After the allotted time has passed, place the dessert on a plate and brush with butter. Cool, sprinkle with powdered sugar if desired, or wrap in an envelope with jam.

• flour - 240 gr.
• sparkling mineral water - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• 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 regular mineral water.
2. Sift the flour, add salt and granulated sugar. Pour in the soda in a thin stream and stir with a fork at the same time. When you have eliminated all the lumps, cover the bowl with the dough with a towel and wait half an hour.
3. This period is allotted for infusing the mass. Boil water, mix 240-250 ml of boiling water. with vegetable oil. Pour into the raised dough and knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying pan and scoop out 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 the heat to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over and cook until done. Remove the pancake from the heat, brush with butter, and 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, granulated sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature and add to the eggs. Then pour in the beer.
2. Keep stirring. Pass the flour through a sieve and add it in small portions to the liquid mixture. Make sure the dough is homogeneous, it should become thick.
3. After final beating, let the mixture stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and grease it with oil.
4. Scoop a portion of dough into a ladle, pour it into the center of the dish, and immediately roll it out in a circle. Bake on the middle mark for 2 minutes, then flip to the other side. Fry until done, another 1 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 deep plastic bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk and mix the mixture again with the mixer. Add baking soda.
2. Beat the mixture, sift the flour, add it a tablespoon at a time into the total mass. Stir the ingredients to remove any lumps. Add vegetable oil to finish preparing the dough.
3. If the composition turns 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 mixture well with a whisk.
4. Grease the pan once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the mixture 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 spongy, turn it over and bake until done, 1 more minute. When serving, brush with oil.

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, you must first sift the flour, then mix it with soda, sugar, and salt. After this, vegetable oil and half the volume of milk are poured in.
2. Boil the remaining milk and gradually pour it into the already kneaded dough in a thin stream. Place the butter in a frying pan and heat it at maximum power.
3. Then lower the burner to the middle level. Pour a portion of the dough into the center of the pan and roll it out to the sides of the pan. Bake for 2 minutes, then turn over and finish cooking.
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 have time to turn it over.
5. After cooking, grease the pancake with butter and place on a plate. Proceed to fry 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 it in a water bath or use the microwave. In another bowl, combine 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 smooth.
3. Completely eliminate all lumps, otherwise the pancakes will turn out uneven. When the dough is ready, let it rest for a third of an hour. After this period, select a frying pan of a suitable size and heat it.
4. Dip a silicone pastry brush into vegetable oil and brush the bottom of a heat-resistant dish. Use a ladle to scoop up some of the dough, pour it into the center of the pan, and immediately begin rolling out to the edges.
5. Bake for 2-3 minutes until edges darken. Next, turn over to the other side with a spatula and cook for another 2 minutes. Serve 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, and flour sifted several times. Add regular sugar and 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 two-colored. Grease the pan with vegetable oil using a silicone brush.
4. Scoop half a portion of light dough into a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place it on the left side.
5. Rotate the pan in a circular motion to spread the batter. Only then place the heat-resistant cookware on the stove and heat it up. Fry for 3 minutes, turn over. Serve with sour cream and berries.

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

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, and maple syrup, which helps emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes with milk

Good day everyone! Today we will prepare for Maslenitsa and bake a whole mountain of thin pancakes with milk so that they turn out with holes and are very tasty and tender. By the way, do you know when this holiday is celebrated this year? After it there will be Lent all the way to .

This sweet or unleavened delicacy is loved by everyone, as they say, from young to old. Therefore, if you have never baked such a treat in your life, then let’s correct ourselves, and I will help you with this.

Take it into your piggy bank and bake it at least seven days a week when this bright holiday comes. And to make it more varied, don’t forget about other options, for example

I’ll start, as usual, with the most basic and easy option, in which the main ingredients will be milk and egg. For aroma and a sweet note, vanilla sugar will be used, which you basically don’t have to add, but it will be much tastier and you will 100% like it.

To fry this round culinary product, take a good pancake maker, preferably cast iron, or a frying pan with a thick bottom.

We will need:

• Milk – 3 tbsp.
• Flour – 1.5 tbsp.
• Vanilla sugar – 1 tsp
• Oil for frying pan
• Eggs – 1-2 pcs.
• Sugar – 6 tbsp

Cooking method:

1. In order to get those very thin pancakes, you need to do everything as described in these instructions. First of all, warm the milk so that it becomes warm, not cold. But you don’t need to make it very hot either. Next, add eggs, sugar and vegetable oil.

2. Mix the whole mass with a whisk to obtain a homogeneous consistency. In another container you will need to mix flour and vanillin. Then add half of the egg mixture to these dry ingredients and stir well, you will get a thick mass. And then dilute it with the remaining milk and eggs.

After this, you need to thoroughly mix the entire mixture and move it aside to rest for 20 minutes.

3. Then heat the frying pan and grease it with a thin layer of vegetable oil. Pour the pancake mixture into one ladle, spreading it evenly and evenly over the surface of the pan. Fry until you see golden edges, and then turn over to the other side.

4. The result will please you very much with its splendor and perforated patterns. Bon appetit!

A very tasty proven recipe for pancakes per liter of milk

Now we’ll make a big batch, although depending on how many people you have as guests, maybe this won’t be enough for you. There are four of us in the family and such a batch does not last long; the next day it is no longer there. So, you can add 0.5 liters of milk to this proportion in order to increase all other ingredients by half.

The option is good and easy to prepare, because it is time-tested. If in the first recipe we made it without soda, then here it will need to be added, which in turn will give even greater splendor.

We will need:

• milk - 1 l
• flour - 3-4 tbsp.
• salt - 1 tsp
• egg - 3-4 pcs.
• sugar - 2 tbsp or to taste
• vegetable oil - 2 tbsp
• soda - 0.5 tsp

Cooking method:

1. Take a clean bowl and break it into chicken eggs, add salt, soda and sugar. Beat with a kitchen whisk until smooth and dissolve the sugar.

2. Then, directly over this egg mixture, sift the flour through a sieve. Stir everything with a wooden spatula.

3. You should have a fairly viscous consistency. And only after that start pouring warm milk.

Important! Do this exactly so that flour clots, in other words, lumps, do not appear later. You can use a mixer and then, for sure, they will not arise.

The mass will immediately turn out liquid, approximately resembling liquid sour cream. Let it sit in a warm place for about 15 minutes and proceed to the next step. By the way, you can add cinnamon or cocoa powder here to improve the taste.

4. Fry in a frying pan, heated quite well and greased with odorless oil on both sides. Turn the pancake over with a spatula or knife.

5. Then place on a plate and grease each milky round creation with butter so that they do not stick to each other.

6. And then call everyone to the table, drink tea and take a sample, set out sour cream, honey or sour cream for your guests so that they have something to dip into. Bon appetit!

Cooking pancakes with boiling water

Now let's make the dough and brew it with boiling water, this can be prepared very quickly and without much hassle, especially when eating detailed description all actions with voice acting.

Pancakes with milk (delicious recipe without eggs)

In the last post I already gave you an option without adding chicken eggs, but there it was completely different. This time I want to show you how to make it using ready-made pancake flour. Let me tell you a secret, quick cooking sometimes also comes in handy when you want something tasty right away.

We will need:

• Pancake flour - 500 g
• Water - 2 tbsp.
• Milk - 2 tbsp.

Cooking method:

1. Take flour and pour it into the container in which you will make the dough. Required before following step by step actions read the instructions on the back and check the production date and expiration date.

2. Now pour milk into the flour and mix thoroughly until smooth. Then begin to gradually pour in the milk in a stream while stirring. You will get the same consistency as in this photo.

3. The fun part remains, turn on the stove and heat the frying pan until it glows, then use a ladle to scoop out the liquid and distribute it evenly over the surface of the frying pan. Wow, look at the bubbles that started running.

4. Then throw the pancake so that it turns over in the air. Of course, this is difficult to do, but this is how real masters bake, I usually turn it over with a spatula, it’s more convenient for me, how do you do it?

5. And here they are, the ruddy little darlings are ready, just waiting to be swept off the plate. Serve with good mood and a smile on your face.

Pancakes cooked with milk according to the classic recipe

Now we will bake from whole grain flour, according to the traditional recipe. Such baking is very healthy, I have the properties of flour, of course, fried foods do not provide any particular benefit.

In turn, this is also a custard version, in which boiling water is necessarily added to the dough.

We will need:

• Egg - 3 pcs.
• Milk - 0.5 l
• Sugar - 3-4 tbsp
• Salt - 1 pinch
• Soda - 1 pinch
• Flour - 8 tbsp (whole grain)
• Vegetable oil - 2 tbsp
• Boiling water - 1 tbsp.

Cooking method:

1. Break eggs into a large cup, add salt, sugar and soda. Beat everything thoroughly with a hand whisk until slightly foamy. Then add one second part of milk and stir.

2. After this, take the flour sifted through a sieve and place it with these ingredients. Stir, you should get a dough like pancakes. Let it sit at room temperature for 30 minutes with the lid closed.

3. Next, you need to liquefy the mixture, pour in a little milk, then stir and pour in again. So, until all the necessary milk is gone. Then boil the kettle and pour boiling water over this resulting mixture. Add vegetable oil and stir everything again.

4. Now fry the pancakes in a frying pan with a thick bottom until cooked on both sides until beautifully golden brown on the edges.

And remember that you need to use up the dough to the last drop so that you get a lot of round goodies.

Advice! Be sure to taste the first pancake; if desired, you can add more salt or sugar.

5. Serve them brushed with butter or doused with sweet fruit syrup along with fruits and berries. Bon appetit!

Openwork pancakes made from milk and kefir (they come out with a hole and thin)

Do you want to captivate all your guests with the originality and festive appearance of this delicacy. Then present them with lace pancakes in the shape of hearts or some other patterns. The idea is quite simple and very interesting, but it is already in great demand among everyone who wants to turn an ordinary dessert into incredible creations.

I suggest you take the dough recipe for kefir and milk, and then divide it into two parts and add cocoa powder to one part for color.

We will need:

• ready-made pancake dough
• bottles - 2 pcs.
• pan
• vegetable oil for lubrication

Cooking method:

1. So, I hope you have found and prepared any recipe, add a couple of spoons of cocoa powder to one bowl and mix thoroughly.

2. Now you need to fill the cooking bottles with liquid.

3. Heat a frying pan over medium heat, grease it with oil and start creating. Draw any pattern in the shape of a butterfly, heart, napkin, snowflakes, cobwebs, geometric shapes and so on.

4. Remember that these pancakes bake very quickly. Therefore, do everything actively, the main thing is not to be afraid to apply anything with dough and then everything will definitely work out.

5. Look, it turned out to be a flower. Turn the products over to the other side using a spatula, and be careful not to tear anything.

6. Then put it on plates and call your tasters, even the cat will be delighted).

Video on how to cook holey pancakes with boiling water quite quickly

Do you want to learn how to do this so that the pancakes turn out quite beautiful, tasty and not rubbery? And they also had a golden crispy edge, get acquainted with the secrets from this blogger, the exact proportions are given here and the result turned out to be unsurpassedly tasty and appetizing. Probably because this simple version of the housewife was inherited from her grandmother.

Old Russian recipe for pancakes without soda using yeast

You want this dessert to just melt in your mouth and look super pretty on the plate. Then make yeast pancakes. Remember, we did something like this, but the dough had to rise 3 times, and this was an obstacle for many. This option will instant cooking, so I advise you to try).

We will need:

• milk - 0.5 l
• dry yeast - 1 tsp
• sour cream - 50 ml
• flour - 250 g
• salt -0.5 tsp
• sugar - 2.5 tbsp
• egg - 1 pc.

Cooking method:

1. Sift flour into a cup through a sieve. Add dry yeast and stir.

2. Then immediately pour in the prepared milk, it should be heated and warm. Whisk.

Important! Pour in the milk in a thin stream, using a whisk to prevent lumps from forming.

You will notice that it immediately begins to bubble. Then add granulated sugar, salt and sour cream. Break the egg.

3. Now let the dough rest and rise well. Cover it with film or a towel and place it in a warm place; you can speed up this process and place the container in a pan with warm water, or use a slow cooker for 20 minutes at a temperature of 40 degrees.

4. After the dough has risen, stir it with a ladle and start baking pancakes in a well-heated frying pan. Lubricate it with vegetable oil at the very beginning so that the first pancake is not lumpy.

When frying, bubbles will appear that will deftly burst before your eyes. Superbly simple!

Important! If it suddenly happens that your goodies don’t spread well in the pan, the dough turns out thick and you don’t know what to do, then add water or milk to the dough, stir thoroughly and continue baking.

5. That’s all, quite simply and easily we baked a bunch of delicious sunshine and now you can treat everyone to Maslenitsa. Brush with melted butter to prevent them from sticking to each other.

6. Beauty, of course appearance differs from the usual yeast-free options. So check it out and taste it! Bon appetit!

Recipe for thin milk pancakes with baking powder

If you want to introduce experiments into your life, nothing complicated or incomprehensible, let’s do the usual baking soda Let's replace it with the secret ingredient, guess what, I think yes!

We will need:

• milk 2.5% - 700 ml
• chicken eggs - 2 pcs.
• granulated sugar - 2 tbsp. l.
• salt - 1 tsp.
• flour - 2 tbsp.
• baking powder - 1 pack
• Sunflower oil - 2 tbsp.
• water - 100 ml

Cooking method:

1. Let's get started, the procedure will be approximately the same as in the second version of this note. Add eggs, sugar and salt to warm milk. Stir and add flour and baking powder. Then pour in the vegetable oil and mix again.

2. Now make the dough, pour boiling water, and boiling water.

3. Grease a hot frying pan with butter, and then spread the dough over the surface in the form of a circle. Fry until cooked on both sides, turn over with a knife or spatula.

4. This is such a ruddy batch of delicious creations. Serve with sour cream and sweet tea, or you can boil

Recipe for pancakes with sour milk

A universal option that can be made every day; this time we will not add any yeast, baking soda or baking powder. Let's try to do without all these ingredients.

And you know, there’s another trick, I discovered it quite recently, I somehow took it and separated the whites from the yolks. And I beat them separately, it turned out incredibly tasty and savory, I don’t know what this property gives if you do it this way, but it seemed to me that it only got better).

We will need:

• Eggs (selected) 3 pcs.
• Sour milk - 500 ml.
• Flour - 200 g
• Butter – 100g
• Sugar - 2 tbsp. l
• Salt - ½ tsp

Cooking method:

1. Separate the whites from the yolks. Then first beat the whites with a mixer until foamy, add half a teaspoon of salt and continue beating.

2. Place three yolks, two tablespoons of sugar in another container, mix with a spoon and pour in warm sour milk, you can also take regular, not sour milk and stir.

3. Pour flour into the yolk mixture, mix thoroughly and quickly with a whisk.

5. Now all that remains is to add the whipped whites and mix everything again with a regular spatula or tablespoon.

6. Now let's bake, grease the frying pan with butter, pour a ladle of prepared pancake dough and distribute it evenly over the surface.

7. Then turn over to the other side, remember that the first side takes longer to bake than the second. Decorate with berries and eat to your health!

That's all for me, dear friends. Bake with pleasure and good mood. Good luck and success to everyone! All the best. Bye!

Every nation, like every family, has its own traditions. There are a lot of recipes national dishes. And every housewife tries to follow traditions, especially on big holidays. If it's Christmas, then the most important dish is kutia, and if it's Easter, it's Easter cake. Another of the many great holidays is Maslenitsa. On Maslenitsa, all housewives bake traditional pancakes and prepare a wide variety of pancake recipes. Golden, ruddy, hot as the Sun, pancakes and pancakes on the table - this means that spring is coming.

Russian pancakes are different from pancakes: they are thick and round, and the dough for them is prepared using yeast dough. Pancakes are round, like pancakes, but thin and tender. Pancake dough is prepared without using yeast. Depending on how the dough is prepared, pancakes can be made with milk, kefir, sour cream, whey, and even beer. And what can we say about the variety of fillings! According to your taste, the filling can be either sweet or salty. IN Lately It became fashionable to mix and experiment with various exotic food products that are not typical for our region. For example, add pieces of mango and papaya to pancakes with cottage cheese, and add chili or basil to meat pancakes.

Pancakes with milk are perhaps the most common pancake recipe, proven over the years. And I want to tell you some secrets so that yours will turn out beautiful and delicious pancakes.

- it is better to take premium wheat flour;

— so that the pancakes have a tender taste, the flour can be sifted several times;

- milk should be boiled and at room temperature. You can also add a little water or whey to the milk for strength;

— the butter must be of high quality, that is, not margarine or spread;

- it is much better to have a special pan for pancakes;

- but perhaps the most important secret is to ensure that the pancakes do not burn and cook evenly. You need to grease the pan with a very thin layer of fat before cooking each pancake. I use, like my great-grandmother, a small piece of lard on a fork - it’s quick, convenient, and the pancake recipe doesn’t mix animal fats with vegetable fats. But if you want, you can also use vegetable oil with a special kitchen brush. One drop of oil is enough to coat the pan once.

Ingredients (this amount of ingredients makes about 16 pancakes):

• 2 eggs and 2 yolks;
• 100 g butter;
• 700 ml milk;
• 200 g flour;
• 0.5 tsp salt;
• a small piece of lard for greasing the pan.

Recipe for thin pancakes with milk

How to prepare dough for pancakes with milk.

1. Measure out the required amount of flour. Sift the flour 2 times.

2. It will become more airy, and as a result, more sticky.

3. Break 2 eggs into flour, add 2 yolks. The ideal choice for this recipe is to buy eggs with two yolks. They are not sold in all supermarkets, but only in specialized poultry farm stores.

4. Melt the butter in a water bath, or over low heat, without bringing it to a boil. A couple of secrets on how to do it right.

To do this faster, grate the frozen butter onto coarse grater. If it is already soft, put it in a saucepan and stir constantly. As soon as the butter begins to melt, immediately remove from the heat and continue stirring vigorously. Liquid hot oil will melt whole pieces even without additional heating. As soon as you notice that the butter is no longer melting, warm it up a little again.

This technique is time-consuming, but your butter will never boil, which is very important for many recipes.

Cool the oil slightly and pour into a bowl. We send milk and salt there too.

5. Stir with a spoon or the whisks of a switched-off mixer until the flour becomes moist. If you skip this step, then after turning on the mixer the flour will fly all over the kitchen. Beat on medium power until smooth.

6. The pancake dough is ready. It turns out very airy, with small bubbles. Now he needs to brew for 15-20 minutes. In the meantime, you can prepare a baking pan.

How to fry thin pancakes.

7. Heat a pancake or cast iron frying pan well. Lubricate it with a piece of fresh lard. For convenience, it is better to do this using a fork.

8. Tilt the pan slightly and pour a small ladle of dough.

9. Smoothly rotate the pan so that the dough evenly fills the entire surface and the pancakes come out smooth and neat.

10. Fry the pancake. We wait until all the dough has set and the edges of the pancake are browned.

11. Turn the pancake over to the other side; if you know how, you can toss the pancake and turn it over in the air. But I'm not an expert at flipping pancakes, so I just use a spatula.

12. If the pancake has shifted or folded a little, carefully straighten it.

13. Fry the pancake on the other side.

If the pan is hot enough, the pancakes come out with nice holes.

14. As they cook, place the pancakes in a stack. This way the pancakes do not dry out and remain elastic.

Thin pancakes with milk are ready! Bon appetit!

I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because traditional Russian pancakes were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, no leavening agents are added to unleavened pancake dough, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

I would like to note that if you are planning to make a pancake cake, then this recipe is not very suitable, here the pancakes, although thin, are quite dense, and it is ideal to make filled pancakes from them. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.

Ingredients

• milk 500 g (ml)
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tbsp. spoons)
• sugar 30 g (2 tbsp. spoons)
• salt 2-3 g (1/2 teaspoon)

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Preparation

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brown color and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mass until smooth.

Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point.

Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on the heat of your burner, you may need to different time for frying one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit!