They don't like pancakes and kisses. In my family, pancakes have always been not just a dish, but a kind of small holiday. We all gathered together at the table, on which there was sweet honey, all kinds of jams, pickles, and, of course, a huge plate of pancakes bright as the sun.

For me, as probably for many residents of our country, pancakes are not just a dish. I associate it with pleasant conversations, warm tea, sweet jam, mother, grandmother and, of course, Maslenitsa.

Ingredients

So, for one serving of pancakes you need to have:

• Milk - 500 ml;
• Egg - 2 pcs;
• Wheat flour - 200 gr;
• Salt - 1⁄2 teaspoon;
• Sugar - 2 tbsp. spoons;
• Soda - 1 teaspoon;
• Water - 4 tbsp. spoons;
• Vegetable oil - 2 tbsp. spoons;
• Butter - 30 gr.

How to cook delicious and thin pancakes with milk:

1. Beat the eggs into a container, add sugar. Beat with a whisk, mixer or spoon until the sugar dissolves.
2. Add a quarter liter of milk to the mixture. Be sure to leave some of the product so that it is easier to mix the dough and there are no lumps left in it!
3. Add salt and stir until the salt is completely dissolved.
4. Sift all the flour into our container. If the flour is not sifted, then various impurities may remain in it, so my advice to you is not to neglect this simple step.
5. Mix the mass again. This time even more carefully so that not a single lump remains!
6. Pour the remaining milk into a container, add butter, mix.
7. Now you need to heat the water to a boil, pour it into a small glass, add soda and, without waiting for the chemical reaction of bubbles to appear, add the liquid to the container with the dough. Soda is necessary so that after cooking in a frying pan, the pancakes are soft, tender and have those most beautiful holes, like a pattern.
8. Now it's time to move on to frying the pancakes. In fact, there are special, so-called pancake frying pans: aluminum, non-stick, ceramic, and so on. But if you don’t have a frying pan with low walls, don’t despair! The only significant difference will be that in ordinary frying pans with high walls, the dish turns out with small shoots on the sides and ideal “sunny” circles will not be so easy to achieve.
9. Grease the surface with vegetable oil. This should only be done the first time, before frying the very first pancake. However, if the pancake sticks to the pan during the cooking process (which depends only on the quality of the pan itself), then I still advise you to grease it every time before a new pancake.
10. Heat the frying pan well.
11. Pour the dough into the frying pan. At the same time, you can rotate it a little so that the dough fills the entire surface.
12. Watch. If the dough is baked on the outside, then it’s time to turn the pancake over with a special flat spatula. Then wait another minute and remove the resulting dish!
13. Place the resulting pancake on a plate and be sure to grease it with butter. This is necessary so that the pancakes, after they have cooled, do not stick to each other.
14. And now the final touch: make tea, open a jar of jam or honey, take a pancake and plunge into the moment of supreme pleasure!

Not only on Maslenitsa we remember this golden round delicacy, sometimes on ordinary days we cook 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 with milk with holes, we don’t bake that often. The holiday of farewell to winter is just the right occasion, especially since Maslenitsa lasts a whole week.

Usually, during the week of celebration, I manage to prepare almost all types of different pancakes. Well, how could it be otherwise, you want to be treated to a tasty treat every day, but you don’t want to eat the same pancakes. You have to use 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. Pancakes can be thick and fluffy yeast dough, and with milk or kefir, or they can be thin and delicate, so that they glow right through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to cook delicious thin pancakes with milk, very thin and with holes. Even these pancakes have many varieties and cooking methods. So take it easy and be sure to try cooking. And your household will definitely thank you for this.

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

We all love classic thin pancakes with milk, and there is nothing special about their preparation. big secret. In order to bake them, you don’t need complex or rare ingredients, everything is very simple and can be found in any refrigerator. It’s good to eat such thin pancakes with milk with any filling, although if there are too many holes in them, then with liquid ones, for example, with honey, it’s problematic if you want to wrap the filling. Such thin pancakes are more convenient to dip in liquid fillings, and wrap thick ones. Thin pancakes can be eaten with meat, eggs, and red fish; there are many interesting options. But no one canceled fresh delicious sour cream and cottage cheese, preserves 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.

Preparation:

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. The foam should appear only at the edges of the bowl.

3. Pour milk into the eggs and stir.

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

5. Now add into the dough vegetable oil. This is necessary so that you don’t have to pour a lot of it into the pan and the pancakes don’t turn out too greasy.

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

7. Heat a flat frying pan with a thick bottom. Classic cast iron skillets work well as they distribute heat well. But you can also take special frying pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.

8. For the very first time, coat the frying pan with a thin layer of vegetable oil. To determine if the frying pan is hot enough, pour in the first pancake. It will also become clear to you whether it is sufficient batter. The density will determine how thin they will be. The thinner the batter, the thinner the pancakes.

But it is important to find a balance; too thin a dough will spread and the pancakes will tear when removed. It’s not for nothing that they say “the first damn thing is lumpy.” This is precisely the test.

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

In a well-heated frying pan, the dough will set 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 is no longer liquid, it’s time to turn the pancake over. Take a wide spatula and flip the pancake. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on one side only. 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 place it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to cook. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.

It’s very tasty if you spread just a little butter on each pancake. But this will add fat to them.

By the way! You can change the amount of sugar in the pancake batter depending on what filling you prefer. For pancakes with meat, egg or cheese, it is better to make the pancakes less sweet. For dessert fillings, 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 you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be both convenient and tasty.

Enjoy your tea!

Thin pancakes with milk and starch

Another secret to making thin pancakes with milk is to add a little potato starch to the dough. It helps increase the viscosity of raw dough, which makes it bake better and prevent pancakes from tearing. Starch has virtually no effect on the taste; it is not noticeable against the background of eggs, milk and butter that we use in the classic recipe. The pancakes will be just as beautiful, rosy and soft.

For the test you will need:

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

Preparation:

1. Stir the egg, sugar and salt in a bowl until they dissolve. Beat until very light foam appears.

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

3. Add flour and starch to the mixture, stir thoroughly with a whisk until all lumps dissolve.

4. After mixing the dough with flour, add butter. If you pour it in early, it will not allow the eggs to beat well. Whisk the oil 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 frying 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 was successful.

6. Fry each pancake on both sides until golden brown. Remove the finished golden brown pancakes from the pan and place them in a stack.

After you have baked at least half of the pancakes, you can roll the finished ones into tubes or into an envelope. Wrap the prepared filling in them or place them beautifully on a plate.

Place sour cream, jam, honey in vases and serve with pancakes. Help yourself and make your family happy!

Custard pancakes with milk - thin and with holes

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

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 as desired.

Preparation:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. 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 your own baking powder by mixing 0.5 spoons baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. Sifted flour will mix much better with the liquid part and leave fewer lumps. Plus, flour saturated with air will make the dough more airy, causing everyone’s favorite holes to appear.

4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out a little thick for thin pancakes, but everything is as intended, because we have added only part of the liquid so far, namely milk and eggs.

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

6. Grease a heated pan for pancakes, usually with a thick bottom and low sides, with a thin layer of vegetable oil using a brush. Then scoop the dough into a ladle and carefully pour it onto the hot frying pan, tilting it slightly. The dough should be distributed in an even thin layer.

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

Serve pancakes with butter, remove the most from stock delicious jam and other fillings. Wrap meat or cottage cheese.

Bon appetit!

Cooking delicious thin pancakes with milk without eggs

Sometimes pancakes with milk without eggs are a necessary measure if suddenly there are no eggs at home, and sometimes it is a conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs impart a very recognizable flavor to pancake batter. If you remove them from the recipe, the taste will change. But such pancakes also have their own charms. They still turn out fragrant, rosy and with holes.

In this recipe I will tell you how to make choux pastry with hot milk, but without using eggs.

We will need:

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

Preparation:

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

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

3. Place 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 starts to boil, pour it into the dough prepared earlier. Carefully stir the brewing 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 thickness.

7. Heat a frying pan and pour a ladle of dough onto it. Spread the dough over the entire surface in a thin layer. It will immediately start 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 rosy pancake onto a plate. You can stack them, or you can roll each pancake.

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

Chocolate pancakes with milk - step-by-step recipe with photos

And you may not have had a chance to try such thin, delicious chocolate pancakes yet. Surprisingly, not many people come up with this recipe on their own, but since you are preparing thin pancakes with milk as a dessert, why not make them chocolate themselves? This idea seemed very interesting to me, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table in one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Maslenitsa to add variety to the daily 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.

Preparation:

1. Break eggs into a bowl and add sugar and salt. Whisk thoroughly until a light foam forms.

2. After you have beaten the eggs a little, you can add vegetable oil to them and mix thoroughly again. Do not add the oil immediately; it interferes with the eggs' beating and coats them.

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

4. Mix the eggs and cocoa thoroughly with a whisk until it becomes homogeneous. Now you need to add about a third of the milk. It is best to heat the milk in advance so that the cocoa dissolves well 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 thoroughly until all the lumps dissolve. Thick dough is easier to stir than liquid dough, so we will discuss the condition of the dough later.

6. Knead the dough for several minutes until it becomes smooth like sour cream. Add a packet of vanilla sugar or a teaspoon of vanilla extract as you go for a richer flavor.

7. Add the remaining milk and mix well. If suddenly there are lumps in the dough, you can strain it through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before starting to bake thin chocolate pancakes with milk.

8. Bake thin chocolate pancakes with milk in a well-heated frying pan with a thick bottom. 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 the pancakes are not removable, then you can grease the frying pan with oil every time using a brush. 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. This could be slaked soda or baking powder. You can also add it at the end of kneading the dough.

Stack the finished pancakes or roll them into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It would also be good with condensed milk or syrups.

Happy Maslenitsa!

Buckwheat pancakes with milk - recipe without yeast

We continue to prepare thin pancakes with holes in milk. We have already prepared classic, custard and even chocolate pancakes, and now it’s time for buckwheat flour pancakes. These are very tasty pancakes, which rightfully occupy their rightful place on the table of 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 made pancakes.

To prepare you will need:

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

For a detailed and understandable recipe for making thin buckwheat pancakes, watch the video.

Thin openwork pancakes with milk and mineral water

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

To prepare you will need:

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

Preparation:

1. Cooking thin openwork pancakes with mineral water is practically no different from classic recipe pancakes with milk. First, stir the eggs with sugar and salt using a whisk.

2. Add a glass of milk at room temperature. Stir.

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

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

5. Now it's time to add mineral water with gas. Do not use water with a strong taste to prepare pancakes, otherwise it may ruin the pancakes. It’s better to take neutral water or just sparkling water drinking water. The water should not be from the refrigerator, but at room temperature.

6. Mix the water with the dough and now you can start baking pancakes. To do this, heat a frying pan and pour the dough onto it using a ladle. In a well-heated frying pan, the dough will bake very quickly. Be sure to flip the pancake over and cook on the other side for a few seconds before removing.

These pancakes turn out very thin and delicate, almost like lace. there is one pleasure. Choose fillings to suit your taste and enjoy golden brown pancakes with your family!

Lacy pancakes with milk - detailed video recipe

You may have already seen that lace pancakes, which are woven from intricate patterns like an openwork napkin, have now become incredibly popular. You can cook them different ways, but I will show you a recipe for making dough with milk. The main thing you need to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the frying pan. It is with this bottle that beautiful patterns are drawn, and then baked into an original lace pancake. You can use your imagination to the fullest, some draw flowers, some draw hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

See below for how to cook thin lace pancakes with milk.

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 in 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!

Let's prepare pancakes with milk. The recipe with photos will help you understand the intricacies step by step and do everything correctly.

This original Russian dish is prepared for Maslenitsa, but today such a delicacy is also suitable for Saturday breakfast with the whole family. Imagine preparing a stack of delicious pancakes, taking honey, sour cream or syrup from the shelves and inviting your household to the table. Add some hot chamomile tea and you'll have a great time together. Take note, it will come in handy.

What you will need:

• 0.5 l of milk;
• 3 eggs;
• 3 tbsp. vegetable oil;
• 2 tbsp. Sahara;
• 250 g flour;
• salt and soda a pinch.

How to bake pancakes with milk? Let's get started. Everything is easier than it seems.

By the way: If you want your pancakes to have a caramel flavor, add a pinch of vanilla to the batter.

1. Prepare a bowl for kneading dough. Choose more so you can mix freely.

2. Pour 0.5 liters of milk into the bowl.

3. Add 3 eggs, 2 tbsp. Sahara.

4. Pour 3 tbsp. vegetable oil.

5. Add a pinch of salt and soda.

6. Knead the dough using a whisk (mixer).

7. Gradually add flour to the mixture in small portions. It is with this approach that you will not have lumps in the dough. If you add all the flour at once, it will be very difficult to knead the dough.

8. Pour some oil into a well-heated frying pan. Using a greasing brush, rub the oil over the surface of the pan. If you don't have a brush, you can gently rub the oil using half a peeled potato. Pour a tablespoon of oil into a saucer. Prepare the potato halves, pierce them with a fork and dip them into the oil on a flat surface, and then rub them in the pan.

9. Set the heat to medium.

10. Using a ladle, pour the dough into the pan and spread the dough over the surface in a circular motion.

11. You need to turn it over when the edges are slightly browned.

Now you know how to make pancakes with milk. Be sure to bookmark the recipe so that... This is the most proven option. But if you are breastfeeding, then...

Once you get a little used to the old Russian dessert, you will get better and better at it.

Important: To prevent your pancakes from burning, heat the salt in a frying pan. To do this, distribute the salt evenly over the bottom of the frying pan and heat it over the fire. After calcination, remove the salt and wipe the bottom with a napkin, but do not wash the pan itself.

When thinking about how to cook lacy pancakes with milk, it is important to remember only one thing - the recipe contains one egg. In the previous recipe you saw that pancakes with milk require at least 3 eggs, but this recipe openwork pancakes thin in milk contains instructions to use only one egg. This is what gives the pancakes an airy structure. Similar ones can also be baked to create.

What you will need:

• 1 egg;
• 3 tbsp. Sahara;
• 1 liter of milk;
• 1 tbsp. flour;
• 3 tbsp. sunflower oil;
• a pinch of soda.

Openwork pancakes with milk. Recipe with photo. Let's get started.

1. Prepare a mixing bowl.
2. Break an egg into a bowl, 3 tbsp. Sahara.
3. Whisk the sugar and egg until smooth.
4. Add 1 liter of milk, a pinch of soda, mix.
5. Gradually add flour in small portions. This will help you avoid lumps.
6. When all the flour is added and the dough is well kneaded, you will have a jelly consistency. This is what we need. If the dough is too thick, add more milk.
7. It remains to add 3 tbsp. oil and mix again.
8. Heat the frying pan. Grease the bottom with sunflower oil.
9. Pour in the dough using a ladle, carefully but boldly turning the pan so that the dough spreads along the bottom.
10. When the edges are browned, turn over.

When the dough is finished, you will have lacy pancakes made with milk. Save the recipe with photos step by step in your bookmarks. This is the recipe for pancakes used for stuffing with cottage cheese, meat and cheese.

This recipe will be useful for those who want to cook pancakes according to an old Russian recipe. We warn you, the work is painstaking, there are more steps, but it turns out amazing.

What you will need:

• 1 tbsp. flour;
• 250 ml boiled water;
• 3 eggs;
• 1 tbsp. Sahara;
• 250 ml of natural whole milk;
• a pinch of salt;
• 50 g butter;
• 50 ml vegetable oil.

Let's start cooking.

1. Boil the milk, skim off the foam, pour into a bowl for kneading the dough. Store-bought pasteurized milk is not suitable for this recipe - the taste is different.
2. Pour water into the milk and cool.
3. Add eggs, sugar, salt, flour.
4. Mix thoroughly to obtain a kefir consistency.
5. The dough should rest for 30 minutes.
6. Grease a preheated frying pan with oil.
7. Bake pancakes. No more than 10 seconds on each side.
8. Place the finished pancake on a flat dish and grease the surface with a piece of butter. This will make the pancakes elastic.

You will end up with 14 pancakes. The taste will be neutral, so you can eat it with sour cream, honey, and caviar.

We will prepare delicious pancakes with milk. Step by step recipe It may seem simple to you, but in reality you will have to spoil more than one portion of the ingredients. The pancakes are tender and thin, so it’s difficult to flip them, but if you can do it, it’s an amazing tasting dish.

Use a mixer for pancakes with holes, as a whisk will not be enough to knead.

Required:

• 2.5 tbsp. milk;
• 1.5 tbsp. flour;
• 2 eggs;
• 1 tsp Sahara;
• 3 tbsp. vegetable oil;
• a pinch of salt.

Let's start cooking. These pancakes will look like openwork pancakes made with milk. The recipe with photos will tell you the main points step by step.

1. Mix milk, sugar, eggs, salt with a mixer.
2. Add vegetable oil and beat again.
3. Add flour and mix until a liquid, homogeneous mass forms.
4. Heat a frying pan, grease the bottom with oil and bake pancakes. You can use a wide spatula to flip the pancakes, but try using your hands. If you adapt, it will be easier to flip the pancakes this way.

Most often, housewives are interested in how to bake thin pancakes with milk? This is difficult to achieve. Thick pancakes are easier to bake, but they are not as tasty.

Let's try to figure out how to bake thin pancakes with milk. To ensure tender pancakes, try to use a mixer, food processor or blender whenever possible. You can also use a whisk, but you will have to put in a lot of effort to achieve the desired consistency.

Grandmother's advice: It is best to cook pancakes in a cast iron frying pan.

This recipe for thin pancakes with milk (with photo) involves the use of boiling water. He is the one who will help us achieve those very holes.

Culinary Council: for pancakes, not only sunflower oil is used, but also mustard, olive or corn oil. The most important thing in choosing an oil is its smell. Its oil aroma will be strong and it will overpower the taste of the pancakes.

What you will need:

• 600 ml milk;
• 200 ml boiling water;
• 150 g flour;
• 3 eggs;
• 2 tbsp. Sahara;
• 3 tbsp. vegetable oil;
• a pinch of soda and salt.

We make thin pancakes with milk. Recipe with holes.

1. Beat eggs, add milk, sugar and salt. Mix until smooth.
2. Add flour in small portions.
3. Pour soda onto a tablespoon and quench with boiling water. Pour into the dough.
4. Add vegetable oil and mix everything again.
5. Pour boiling water into the dough in a thin stream, while constantly kneading. If you stop stirring, the dough will curl. As a result, you will get a liquid, viscous dough, but not like water.
6. Heat a frying pan, grease with oil and bake.

Now you know how to cook thin pancakes with milk and boiling water. Feel free to get down to business.

Custard pancakes made with milk and boiling water are distinguished by their tenderness, they literally melt in your mouth. As with the previous recipe, to make holes, you need to quickly knead the dough while boiling water is poured in a thin stream.

If the flour is sifted and brewed with boiling water, the dough retains moisture, which evaporates during baking and then airy and fluffy pancakes are obtained.

Ingredients:

• 500 ml milk;
• 2 eggs;
• 2 tbsp. flour;
• 2 tbsp. Sahara;
• 1 tsp baking powder;
• 1 tbsp. boiling water;
• 3 tbsp. vegetable oil.
• a pinch of salt.

We begin to prepare openwork pancakes, thin, with holes, custard in milk.

1. It is important to take care of the flour right away. If you sift it, it will be saturated with oxygen, and when kneading there will be no problems with lumps.
2. Break and mix the eggs.
3. Pour in milk, add baking powder and flour. Mix. At this stage the dough will be thick, like pancakes.
4. Pour boiling water in a thin stream, stirring constantly.
5. On last stage add vegetable oil and finally mix everything until a liquid consistency is formed.

For pancakes according to this recipe, not only sweet filling is suitable. Try adding dill eggs or ham and cheese.

The peculiarity of lace pancakes is their holey structure. Above are also examples of recipes for openwork pancakes with holes, but this one contains yeast.

Lacy pancakes are served with jam or honey for dessert. If you don’t put the filling in these, it will fall out. But they are elegant and suitable for the festive table.

What do you need:

• 750 ml milk;
• 500 g flour;
• 2 eggs;
• 8 g dry yeast;
• 1.5 tbsp. Sahara;
• a pinch of salt;
• 3 tbsp. vegetable oil.

Let's start cooking.

1. Pour 250 ml of heated milk into a glass. Put 1.5 tbsp. sugar and yeast. Stir and set aside in a warm place. The yeast should rise.
2. While we heat the rest of the milk, pour it into a mixing bowl, add eggs and salt.
3. When the yeast mass has approached, add it to the general batch. Mix.
4. Sift the flour and add to the bowl. Knead the dough and set aside in a warm corner.
5. As soon as you see that the dough has risen, stir and leave again in a warm place.
6. After a while, repeat the procedure - stir and leave.
7. At the last stage, add vegetable oil to the dough and knead again.
8. Heat the frying pan, grease it with oil and start baking pancakes. Don't be afraid of the consistency of the dough, it should really be foamy with bubbles.
9. Lightly browned on one side, turn over to the other.
10. Each pancake can be additionally greased with butter or honey if there are no other fillings.

Fluffy pancakes made with milk are more satisfying. Ideal for breakfast or when guests arrive.

According to the recipe below, the pancakes are porous, and this will allow the additive (jam or honey) to soak the pancakes well.

For the dish you will need:

• 300 ml milk;
• 2 eggs;
• 2 tbsp. Sahara;
• 300 g flour;
• 2.5 tsp baking powder;
• 60 g butter;
• a pinch of salt.

Let's start preparing plump pancakes.

1. Break the eggs into a bowl, mixing with milk and sugar.
2. Sift the flour separately, add baking powder and salt. Stir.
3. Combine the two mixtures, kneading into a thick dough.
4. Melt the butter, pour into the dough and mix again.
5. Leave the dough alone for 5 minutes.
6. Heat the frying pan, grease it with oil and bake the pancakes. On medium heat, it takes a couple of minutes for one side.

Having laid out the pancakes in a stack, you can pour jam on top and decorate them with berries.

You can make quick pancakes if you do not add yeast to the dough and use a minimum of ingredients. Then it can't get any faster. We suggest making pancakes with milk. Recipe with photos step by step.

What you will need:

• 5 eggs;
• 1 liter of milk;
• 350 g flour;
• 125 g butter;
• 5 tbsp. Sahara;
• 1 tsp salt.

Let's get started.

1. Mix sugar in a bowl (take only 1 tablespoon, the rest will be used for ready-made pancakes), eggs, salt.
2. Melt the butter and add to the mixture.
3. Pour in 0.5 liters of milk and mix.
4. Add flour and add the rest of the milk, stirring constantly.
5. There is no need to grease the pan; bake immediately.
6. Sprinkle each prepared pancake with sugar, fold into four and place on a flat dish. While you cook, the pancakes will be soaked in sugar and go well with tea.

Children love fluffy pancakes or pancakes. Delicious pancakes served with sweet additive to the dessert table - with condensed milk, nuts, honey.

Baking ingredients:

• 300 g flour;
• 300 ml milk;
• 2 eggs;
• 4 tbsp. Sahara;
• 1 tbsp. baking powder;
• 3 tbsp. vegetable oil;
• a pinch of salt.

Let's start cooking.

1. Beat eggs, add sugar and milk.
2. Mix dry ingredients separately: baking powder, flour, salt.
3. Combine everything in one bowl.
4. Add oil at the very end. The dough should not stand for a long time; start preparing it immediately.
5. Heat a frying pan, grease with oil and bake pancakes. When the top layer begins to bubble, turn over. On the second side the pancake will cook faster.
6. Fill a mountain of pancakes with condensed milk.

We have selected for you the most best recipes pancakes with milk. Try all the options, organize a marathon for your family on Maslenitsa.