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Very thin and tasty pancakes. Thin pancakes: recipes

Very thin and tasty pancakes. Thin pancakes: recipes

21.10.2019

Thin pancakes are a universal dish, probably, of all peoples. There are a huge number of options for their use: you can cook rolls, pancake bags with various fillings, and also serve them to the table as a full meal without any additives.

There are a lot of options for making dough for thin pancakes. Each person can use exactly the one that best suits his taste preferences. And every self-respecting housewife must know the nuances of baking thin pancakes according to several recipes.

How to make thin pancakes

Many people mistakenly believe that making thin pancakes is
a fairly simple process: you just need to add all the ingredients to a bowl, knead the dough and the dish is almost ready. But this is not so at all! In order for pancakes to come out thin and tasty, you need to know some subtleties.

Culinary magazines often publish mouth-watering photos of lacy pancakes neatly folded on a saucer, maybe stuffed with, for example, seafood, mushrooms or sweets. To get the same final result - I mean the right dough that will give pancakes the thickness and elasticity you need - you need to use only fresh products. It repents of milk or kefir. The order in which the components are added to the dough also plays an important role.

You should start by preparing the flour. Flour must be sifted, and not only to cleanse it of unwanted foreign particles, but also to enrich it with oxygen, which is so important for baking thin pancakes! The recipes are simple and affordable.

Thin pancakes with milk

Thin pancakes with milk are the most common option, tested by not a single housewife. With this test, pancakes do not tear, they turn out elastic and ruddy. These pancakes are great for making snack rolls and stuffing them with sweet fillings. Can be used to make pancake cake.

The dough is made quite simply, but it must stand before baking.

Required products:

250 - 350 grams of flour of the best varieties;
2 eggs;
450 - 550 ml of milk;
40-50 ml vegetable oil;
150 grams of granulated sugar;
some salt.

Cooking:

Beat eggs and salt with a whisk, then add sugar.
Divide the milk into two parts, first one half is poured in, then the flour is carefully poured, while the dough must be continuously mixed with a whisk.
The second half of milk and butter is the last ingredient in cooking.

The finished dough needs to stand for about 20 minutes before baking.

Thin pancakes on kefir

Kefir adds a slight sour tint to pancakes. Such pancakes are a great option when kefir is left at home, but there was no use for it. From sour dairy products, very tender and tasty pastries are obtained. In order to give the pancakes splendor, you can add a pinch of soda.

Required products:

300 grams of flour;
200 - 300 ml of kefir;
1 chicken egg;
3 tablespoons of water;
30 - 50 grams of sugar;
40 ml vegetable oil;
a pinch of soda.

In a deep bowl, beat the eggs well with sugar and salt, you can use a mixer.
Next comes kefir.
Flour is poured into the resulting mass. It must be constantly stirred, avoiding the formation of lumps.
Soda is first diluted in water, then added to the dough along with vegetable oil.
The dough should also rest for about 20 minutes.

Thin pancakes with holes cooked in milk

Openwork pancakes are obtained when kefir and necessarily soda become one of the ingredients of the dough. They saturate the dough with oxygen, which “makes” holes in the pancakes during baking.

The dough should not be too thick, because in this case the pancakes will not be elastic.

Required products:

250 grams of flour;
2 chicken eggs;
3 teaspoons of vegetable oil;
40 - 50 grams of sugar;
2 pinches of salt;
1/2 teaspoon of soda.

First, the milk must be heated, but not brought to a boil.
Add salt, sugar and chicken eggs to it.
The resulting mass must be beaten until foam is formed, then pour in the sifted flour, without stopping beating.
Vegetable oil is also added at the very end, and the resulting dough should stand for half an hour.

Thin pancakes with mineral water

Since the mineral water is saturated with oxygen, it produces truly openwork airy pancakes. For cooking, it is not entirely important what degree of carbonation mineral water was purchased, the result will be excellent in any case.

Required products:

350 ml of milk;
350 ml of mineral water;
1 chicken egg;
3 tablespoons of sugar;
1/2 teaspoon salt;
50 grams of butter;
300 grams of flour.

Mix egg and milk.
After pour mineral water, sugar, salt and mix everything thoroughly.
Butter must first be melted and cooled to room temperature.
Combine the oil with the resulting mass.
When adding flour to the dough, stir well with a wooden spatula or whisk. Pour it in portions, without rushing.

Mineral dough for baking pancakes is ready!

Thin fried pancakes

The dough for such pancakes is brewed with boiling water. You can use them for stuffing, as the basis for rolls and many other interesting dishes.

Required products:

400 grams of flour;
400 ml of kefir (2.5% fat);
2 chicken eggs;
300 ml of water;
60 grams of sugar;
10 grams of salt;
10 grams of soda;
50 ml vegetable oil.

In a deep container, it is necessary to mix sugar, salt, soda (quicklime), warm kefir, chicken eggs and vegetable oil until smooth.
While constantly stirring, gradually add the flour.
Bring water to a boil and immediately carefully pour the resulting dough into it.

Can be baked immediately after making the dough. Custard pancakes are thin with many holes.

The dough for thin pancakes, as you have already seen, can be prepared with milk, kefir, and even mineral water. Either way, they turn out delicious.

Happy baking and see you with new recipes!

Good day to everyone who looked at my blog! And I guess what exactly you are going to cook today. Beautiful and ruddy pancakes with milk are traditionally baked in Russia for Maslenitsa. On the eve of this spring holiday, I'm going to bake a lot of different pancakes. And I invite you to participate in this with me.

In 2019, we say goodbye to winter and welcome spring from March 4 to March 10. We bake different types of pancakes all Masleny week. This treat symbolizes the sun and the Russian people so invite the sunny spring to come soon.

The treat is served hot with heat, hot with honey, jam or sour cream. We learned how to stuff pancakes with a wide variety. And even tried to make from them.

Russian cuisine boasts a wide variety of pancake dough. Start it with wheat flour, buckwheat or oatmeal. During the whole Shrovetide week, several types of pancake treats are prepared. Each housewife should be able to cook a variety of varieties of this festive dish.

We have already considered recipes. And they tried to bake lean pancakes. And today we analyze in detail how to bake pancakes in milk and make dough for them. Here are the most popular and simple ways. Choose which one you like and cook with pleasure!

Recipe for custard pancakes with holes in milk without soda

Custard, thin, lacy - this is a great option for young housewives. Such pancakes are very thin, beautiful in appearance and at the same time do not tear. The fact is that the dough gets additional elasticity due to the brewing of flour. After all, boiling water is added to it during manufacture.

Cooking:

Start by mixing the salt, sugar and eggs in a large bowl. The holes in these pancakes are provided by a thin layer of dough and a large number of air bubbles in it. Therefore, you need to carefully beat the dough.

All products must be taken out of the refrigerator in advance so that they are at room temperature.

We grind with a whisk. Add the butter and half of the milk to the mixture.

Gradually, while continuing to mix, add the sifted flour. Add the remaining half of the milk. Knead a thick, like a pancake dough.

If desired, you can add a little vanilla. This is if your pancakes are with a sweet filling. Mix everything well with a whisk or beat with a mixer.

Let's start making the dough. Gently pour boiling water into the resulting mixture. Stir the ingredients vigorously until smooth. At this stage, add vegetable oil.

In order for the gluten to swell well, leave the dough to stand warm for half an hour.

This will give the finished product elasticity. They will not tear even if we bake very thin pancakes.

After that, you can start baking. The less dough we pour into the pan, the thinner the product will be.

The pan for making pancakes should be separate. It is not recommended to cook anything else on it.

Fry one side of the pancake for 1 minute, then turn over with a spatula and fry for another half a minute on the other side.

Do not forget to shake the dough so that it remains homogeneous.

We put the finished pancakes in a pile. If you are not afraid of fat content, grease each with melted butter. You can roll it up with a filling, or fold it into envelopes, which is also very beautiful. The food was beyond praise!

Thin pancakes with milk and eggs

This version of the test allows you to get bubbles due to the baking powder. The chemical reaction of soda does not guarantee excellent results.

I take homemade sour cream, very oily. If your sour cream is low fat, add not one, but two tablespoons. Pancakes from it acquire a delicate, creamy taste.

Cooking:

It is necessary to mix eggs, salt, sugar into a homogeneous mass. Whisk the ingredients gently with a whisk. At this stage, you need to decide whether the pastry will be sweet or neutral in taste for the meat filling.

You can't do without sugar. Otherwise, your products will be pale. Appetizing fried surface will not be achieved.

Therefore, if the filling is unsweetened, add one teaspoon of sugar to the dough.

After that, you need to add sour cream and milk to the mixture. Mix the whole mass again with a whisk until smooth. If you have a mixer, you can use that too. But even without the use of technology, pancakes turn out beautiful, lacy and in a hole.

Add the sifted flour in portions, gently mixing after each spoonful of flour. This will avoid the appearance of lumps. At the same stage, baking powder is added to the dough. And again, mix everything gently.

If pancakes will be served with a sweet filling, add vanilla sugar.

Leave the dough for half an hour so that the gluten swells. After this time, you will see a lot of bubbles on the surface of the dough. After that, pancakes can be fried.

How is it guaranteed to get the desired lace holes? Choose a cast iron or non-stick skillet. You can also grease the surface of the pan with oil before each pancake. Fry over medium heat, preheating the pan.

If you pour the dough into an insufficiently hot frying pan, then the holes will not work.

Due to the baking powder, a large number of bubbles are formed in the dough. Look at the photo which pancake turns out to be lacy, which is what we needed.

I want to recommend this recipe to young housewives who are not yet confident in themselves. This simple option will please you with an excellent result. Of course, with the exact execution of all these stages. Pancakes do not stick to the pan, do not tear and turn over without problems. Therefore, they are a universal option for any novice cook.

Recipe for pancake dough with milk and mineral water

This method allows you to cook pancakes in milk without the use of soda and other chemical baking powder.

Here the secret ingredient is carbonated mineral water. Which will provide an increased number of bubbles in the dough. Even if you don’t have a secret grandmother’s frying pan or a special pancake maker, it doesn’t matter. Pancakes with mineral water are obtained in 100% of cases.

This recipe will also be attractive to anyone who does not like the taste of soda in ready-made dishes.

For gourmets and lovers of the natural taste of products, this baking method can be recommended.

Cooking:

To make pancakes, do the following:

A bottle of sparkling water should be warm and sealed.

Separate the whites from the yolks. We remove the proteins in the refrigerator. Whisk the yolks in a large bowl with sugar and salt. Gradually add milk and sifted flour.

Cover the bowl with a towel and leave for 20-30 minutes for the gluten to swell. The dough will become more viscous and elastic.

After half an hour, beat the chilled proteins with a mixer until strong “peaks”

We combine the dough and protein foam together. Add egg whites in batches and keep mixing.

Now we open a bottle of mineral water and pour two-thirds of a glass into the dough. The dough bubbles up. The pan is already heating up on the highest heat.

I used a non-stick frying pan to make these pancakes. It is enough to grease it with oil just before cooking the first pancake.

As they cook, the pancakes are stacked and brushed with butter. It allows you to maintain softness and give them a delicate, creamy taste.

Serve them hot, piping hot. With sour cream, condensed milk or jam. And of course with strong, hot tea. Happy tea!

Lace pancakes with holes in milk without eggs

Imagine your favorite delicacy can be baked without eggs. Moreover, finished products will also delight the hostess with beautiful holes. Which are formed due to the reaction of soda and vinegar.

The absence of eggs does not affect the consistency of pancakes, the main thing is to beat the dough thoroughly. Such an economical option can be a lifesaver for any hostess. After all, the absence of eggs in the refrigerator is not a reason to refuse treats.

Watch a video from the ORT TV Channel about how simple and easy it is to make dough for pancakes without eggs.

As you can see, it is quite possible to make dough without eggs for pancakes. And the taste of finished products will not suffer from this at all.

Secrets of openwork and thin pancakes

And finally, I would like to list the main secrets of baking. They will allow you to bake the most openwork and cru.

To make pancakes in milk perfect, use the following tricks:

1. A small amount of vegetable oil must be added to the dough. In this case, the baked products will not stick to the pan. And the bottom does not have to be lubricated every time.

2. Grease the pan or not? Usually, before baking, grease the work surface with a piece of lard or butter. If the coating is non-stick, then you can do without it. It is believed that the best frying pan is cast iron. In such a pancake maker with low sides, nothing is cooked except pancakes.

3. For the openwork of thin pancakes, it is necessary to thoroughly beat the dough, saturating it with oxygen bubbles.

4. And to make the dough light and tender, the flour must be sifted.

5. When choosing flour, we look only at the highest grade with good gluten.

6. Having prepared the dough, leave it for 20-40 minutes so that the flour gluten swells. The dough will become more sticky. You can add a little milk or water to get the desired density.

7. Baking pancakes for the average family takes at least 60 minutes. During this time, the heavy fraction sinks to the bottom. And the latest ones turn out to be thick and, unfortunately, no longer openwork. Therefore, before adding the next portion of the dough to the pan, it is recommended to shake it.

8. To flavor finished products with oil or not, it is up to the hostess to decide. Because a stack of pancakes takes up to 200 grams of butter. And the resulting meal will be very high in calories. If you are losing weight, then you can do without it. As a topping, take fresh fruit or puree from them.

On this I will say goodbye to you until the next recipes. Leave your feedback and wishes in the comments. I wish everyone a fun and tasty wide Maslenitsa! Thanks to everyone who cooked with me today!

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: a classic

granulated sugar - 55-60 gr.
milk (fat, from 3.2%) - 0.5 l.
chicken egg - 2 pcs.
flour - 210 gr.
salt - 7 gr.
butter - 60 gr.

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

Pancakes with milk and yeast

milk with a fat content of 2.5% - 730 ml.
baker's yeast - 1 pack (22-24 gr.)
egg - 3 pcs.
flour - 280 gr.
salt - 8 gr.
butter - 90 gr.
drinking water - 240 ml.
granulated sugar - 45 gr.

Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then pour in the yeast.
Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel, keep warm for 45 minutes.
Melt the butter in a water bath. Separate the yolks (whites will be needed later), rub them with the rest of the sugar and salt. Combine with oil, send the mass to the present dough.
Remove the milk from the refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stir at the same time.
Sift the rest of the flour, add to the dough. Leave it warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again insist for about an hour.
Start frying pancakes. Choose a frying pan that is not very large in diameter (a "crepe maker" with low sides is optimal). Dip a baking silicone brush into vegetable oil, grease the pan.
Melt a heat-resistant dish, then scoop up some batter and pour it into the middle. Immediately begin to rotate the pan in a circular motion so that the mass spreads.
Bake at medium power until the edges are dark. Then turn the pancake over and continue cooking. After all the manipulations, put the product on a flat plate, brush with oil.

sunflower oil - 60 ml.
kefir (fat content - 3.2%) - 260 ml.
butter - optional
granulated sugar - 60 gr.
steep boiling water - 240 ml.
soda - 6 gr.
egg - 2 pcs.
salt - 8 gr.
flour - 245-250 gr.

Sift flour, combine it with sugar and soda. Separately, cool the eggs, rub them with salt, beat with a mixer until foamy. Do not stop kneading, enter kefir and boiling water.
Pour flour into the egg mass, introduce it in small portions. Break up lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
When the set time has elapsed, pour in the vegetable oil. Stir until smooth, if desired, add cream (about 30 gr.). Leave the kefir mass for 30 minutes.
Choose the right frying pan. Heat it up, then brush it with vegetable/butter oil using a silicone brush. Set the burner to the middle setting.
Scoop up the dough with a ladle, lift the pan above the stove. Pour the mass into the center of the dishes, immediately begin to perform circular movements with your hand. The mass should spread to the sides of the pan.
Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for 2-3 more minutes. Put on a plate, grease with butter.

Pancakes on the water

flour - 300 gr.
water - 380 ml.
salt - 6 gr.
apple cider vinegar - 25 ml.
sugar - 30 gr.
vegetable oil - 60-70 ml.
soda - 8 gr.

Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with soda, salt and sugar.
Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up in lumps. Break up the tubers with a fork or whisk.
Take a frying pan, grease it with vegetable oil using a silicone baking brush. Heat heat-resistant dishes, start frying.
Scoop up a homogeneous dough with a ladle, raise the pan, pour a thick mass into its center. Immediately roll to the sides, making circular movements with your hand.
Bake the pancake at a power between high and medium until the edges are browned. Then flip with a spatula and continue cooking for another 2-3 minutes.
After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle with powdered sugar if desired, or twist into an envelope with jam.

flour - 240 gr.
mineral water with gas - 240 ml.
granulated sugar - 35 gr.
vegetable oil - 60 gr.
steep boiling water - 240 ml.
salt - on the tip of a knife

Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose a regular mineral water.
Sift the flour, add salt and granulated sugar to it. Pour in the soda in a thin stream and stir with a fork at the same time. When you eliminate all the lumps, cover the dish with the dough with a towel, wait half an hour.
This period is allotted for insisting the masses. Boil water, mix boiling water in an amount of 240-250 ml. with vegetable oil. Pour into the raised dough, knead. After 15 minutes, start frying pancakes.
Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the dishes for frying, scoop up a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
When the mass spreads evenly over the entire surface, set the fire to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over, bring to readiness. Remove pancake from heat, brush with butter, serve with honey or jam.

Pancakes with beer and milk

milk - 240 gr.
egg - 2 pcs.
salt - 3 gr.
flour - 250 gr.
wheat beer - 240 ml.
granulated sugar - 30 gr.
vegetable oil - 120 ml.
soda - 7 gr.

In a separate bowl, mix eggs, sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature, add to the eggs. Then pour in the beer.
Don't stop stirring. Pass the flour through a sieve, in small portions add to the liquid composition. Achieve the uniformity of the dough, it should become thick.
After the final whipping, let the mass stand for a quarter of an hour. After this period, mix the dough. Heat up a frying pan and brush with oil.
Take a portion of the dough into the ladle, pour it into the center of the dish, immediately roll it out in a circle. Bake at the middle for 2 minutes, then flip to the other side. Fry until done for 1 more minute.

soda - 8 gr.
egg - 2 pcs.
flour - 360 gr.
ryazhenka - 400 ml.
granulated sugar - 60-70 gr.
vegetable oil - 90 ml.
salt - 1 gr.

In a plastic deep bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains completely melt. Pour in the fermented baked milk, again work the mass with a mixer. Pour in the soda.
Beat the mixture, sift the flour, pour it in a tablespoon into the total mass. Stir the ingredients to remove lumps. Pour in the vegetable oil to finish cooking the dough.
If the composition turned out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml, beat well with a whisk.
Grease the pan with oil once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the composition to the sides to get a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes porous, turn it over and bake until cooked through for 1 more minute. Brush with oil when serving.

Pancakes without eggs

butter - 70 gr.
salt - 8-10 gr.
flour - 600 gr.
vegetable oil - 55 gr.
granulated sugar - 80 gr.
milk (fat content from 3.2%) - 1 l.
soda - 6 gr.

Before the main manipulations, it is necessary to first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the pan, heat at maximum power.
Then lower the burner to the middle setting. Pour a portion of the dough into the center of the pan, roll out to the sides of the dish. Bake for 2 minutes, then turn over and cook until done.
It is important to ensure that when frying on the first side, there is no batter on the surface of the pancake. Otherwise, you will tear it before you turn it over.
After cooking, grease the pancake with butter, place on a plate. Start frying the remaining portions, serve dessert with berries, condensed milk or jam.

cocoa powder - 30 gr.
milk - 360 gr.
flour - 120 gr.
granulated sugar - 100-110 gr.
butter - 60 gr.
egg - 2 pcs.
baking powder for dough - 13 gr.

Place the butter in a bowl, melt in a water bath or use the microwave. In another bowl, combine the baking powder, cocoa powder, and double-sifted flour.
Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until a homogeneous consistency.
Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it stand for a third of an hour. After this period, select a frying pan of a suitable size, heat it.
Dip a confectionery silicone brush into vegetable oil, work the bottom of a heat-resistant dish. Scoop up part of the dough with a ladle, pour it into the center of the pan, immediately begin to roll to the brim.
Bake for 2-3 minutes until the edges are darkened. Then flip over with a spatula to the other side, cook for another 2 minutes. Serve brushed with butter.

Pancakes with vanilla and cocoa

vanilla sugar - 20 gr.
flour - 245 gr.
cocoa powder - 60 gr.
milk - 470 ml.
salt - on the tip of a knife
egg - 1 pc.
granulated sugar - 50 gr.

In a deep bowl, combine the egg, vanilla sugar, flour sifted several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience, use a blender or mixer.
Now start frying the pancakes, they will turn out to be two-colored. Grease the pan with vegetable oil using a silicone brush.
Dial half a serving of light dough into a ladle, pour it onto the right side of the dish. Now scoop up the composition with cocoa, place on the left side.
Rotate the pan in a circular motion to spread the batter. Only then put heat-resistant dishes on the stove and heat. Fry 3 minutes, turn over. Serve with sour cream and berries.

hard cheese - 120 gr.
chicken egg - 2 pcs.
salt - 15 gr.
fat milk - 525 ml.
baking powder for dough - 15 gr.
vegetable oil - in fact
flour - 245 gr.
dill - 45 gr.
granulated sugar - 25 gr.

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

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

Video: thin pancakes with milk

Hello dear!

This article comes out on the eve of Shrovetide, and what else to write about if not about pancakes) Today I have thin pancakes with 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 - finished product quality. 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 a creamy taste to pancakes, a golden hue and such a pleasant smell of melted butter.

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.

Break 2 eggs into a bowl for pancake dough, 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 directions so that the dough is evenly distributed in a circle.

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

When no batter remains on the surface of the pancake, 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 successful pancakes are not only a good recipe. Skill is also indispensable. 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 -

Openwork, unleavened and with yeast, milk and yogurt, mineral water - there are no types of pancakes! Every housewife should know how to make thin pancakes, because this is one of the most popular favorite dishes. You can stuff them with meat, vegetables, sweet foods, cook in the form of rolls, bake.

How to make thin pancakes

You should not assume that for an ordinary, familiar dish, you can only take wheat flour (or potato starch), milk, eggs, sugar, knead the dough, and a delicious treat is ready. There are many nuances and secrets in this process. Before,how to bake thin pancakes, you need to take an interest in some cooking tricks, remember the laws of chemistry.

Dough

In culinary publications, you can often find beautiful photos of mouth-watering thin pancakes, stacked or stuffed with meat, cottage cheese, fruits and other fillings. To cook gooddough for thin pancakes, you need to purchase fresh products, combine them in the correct sequence, following the step-by-step instructions, knead the resulting mass well.

thin pancake recipe

Start by sifting flour. It must be of the highest grade, and it is sieved not only to remove unnecessary inclusions, debris, but also to saturate it with oxygen, which is so necessary for pancakes. simple, and even if there is no milk, kefir or yogurt in the house, the dough can be prepared with ordinary water.

Thin pancakes with milk

Servings: 8-10 persons.
Calorie content of the dish: 147 Kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

A very successful, time-tested and experienced step-by-step test recipe.Thin pancakes with milkare ruddy, appetizing, elastic. It is easy to prepare appetizer rolls from them, serve with sweet fillings: jam, jam or cottage cheese. The dough is made very quickly from simple products, but you must definitely let it brew before baking a treat.

Ingredients:

chicken eggs - 3 pcs.;
granulated sugar - 100 g;
salt - 2 pinches;
milk - 500-600 ml;
premium flour - 280-300 g;
vegetable oil - 60 ml.

Cooking method:

Beat eggs with salt with a whisk, add sugar. Enter half of the entire serving of milk.
Gradually add the sifted flour, constantly stirring the mass with a whisk.
Pour in the remaining milk.
At the last stage, add vegetable oil, stir again.
Let the pancake batter rest for 15-20 minutes.
Bake products in a hot pan.

On kefir

Cooking time: 60 minutes.
Calorie content of the dish: 194 Kcal / 100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

These pancakes are delicate, with a light, pleasant sourness. A very successful step-by-step recipe for those cases when kefir, forgotten by households, lies in the refrigerator for several days. From a sour product, the most delicious are obtained.thin pancakes on kefir. To make the products more magnificent, airy, you can add a little soda.

Ingredients:

granulated sugar - 30 g;
egg - 1 pc.;
flour - 250 g;
kefir - 250 ml;
salt - 2 pinches;
vegetable oil - 30 ml;
soda - a pinch;
water - 2 tbsp. l.

Cooking method:

Pour sugar, salt, eggs into a deep container. Beat the mass well with a mixer or whisk.
Pour kefir, pour in the sifted flour, stirring constantly.
Dilute soda in water, add vegetable oil and mix again. Let the mass stand.

On milk with holes

Servings: 3-4 persons.
Calorie content of the dish: 170 Kcal / 100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

Why do pancakes turn out openwork? Lacy products come out if kefir or soda is present in the dough - they contain oxygen bubbles, which form holes in the dough when baked. It should not be too thick - the products will not be elastic.Recipe for thin pancakes in milk with holesstep by step, with photos, can be found in cookbooks.

Ingredients:

flour - 300 g;
granulated sugar - 30 g;
eggs - 2 pcs.;
salt - 2 pinches;
vegetable oil - 2 teaspoons;
half a teaspoon of soda.

Cooking method:

First, heat the milk in a saucepan without boiling.
Add salt, sugar, eggs and beat until foamy.
In portions add flour with soda, continuing to beat.
At the last stage, add vegetable oil. Stir, let it brew for 20-30 minutes.
Bake on both sides in a hot skillet.

Openwork on milk

Servings: 3-4 persons.
Calorie content of the dish: 156 Kcal / 100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

Thin openwork pancakes with milkaccording to this recipe, unlike the others, they come out not too greasy, tender, melting in the mouth. For frying, use a pan with a non-stick coating, and let the dough “rest”. This is the key to baking. It is better to grease the pan with lard.

Ingredients:

milk - 600 ml;
chicken eggs - 3 pcs.;
granulated sugar - 50 g;
vegetable oil - 50-60 ml;
flour - 300 g;
salt - a pinch.

Cooking method:

Using a whisk or mixer, beat eggs, granulated sugar, salt in a deep bowl.
Pour milk (half of the whole serving), add vegetable oil and beat again.
Add flour one tablespoon at a time, stirring constantly.
Add remaining milk, stir and set aside.
Heat the frying pan, grease it with fat. Bake the treat on both sides until done.

On the water

Cooking time: 40 minutes.
Calorie content of the dish: 135 Kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty: easy.

Even if there is no milk, kefir, whey in the house, you can still cook delicious, ruddythin pancakes on the water. The main thing is to remember a few secrets of the dish: beat the eggs with sugar well into a stiff foam and add soda or baking powder so that the dough is soft and elastic.

Ingredients:

granulated sugar - 50 g;
water - 500 ml;
eggs - 4 pcs.;
baking powder or soda - 15 g;
flour - 300 g;
vegetable oil - 70 ml.

Cooking method:

Break the eggs into a bowl, add salt, granulated sugar and beat well until a thick fluffy foam appears.
Pour a third portion of water, add all the flour, baking powder. Continue to beat with a mixer, add water.
At the last stage, add vegetable oil.
Grease a hot frying pan with fat, bake products on both sides.

Custard with kefir

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 142 Kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty: medium.

For this type of thin confectionery, the dough is brewed with boiling water, so you can bake a treat after kneading. A photo of a recipe, a description of how to cook, is often found on culinary sites.Thin dough for and kefiruniversal - they can be used for stuffing, layered with fillings for cakes.

Ingredients:

eggs - 2 pcs.;
kefir 2.5% fat - 500 ml;
flour - 500 g;
water - 200 ml;
granulated sugar - 60 g;
salt - 10 g;
soda - 10 g;
vegetable oil - 60 ml.

Cooking method:

In a deep saucepan, mix warm kefir, eggs, granulated sugar, vegetable oil, salt, soda (it does not need to be quenched).
Using a whisk or mixer, mix everything thoroughly.
Add flour gradually, stirring with a wooden spatula, carefully pour in boiling water.
Knead a homogeneous dough. Bake immediately.

On sour milk

Cooking time: 30 minutes.
Servings Per Container: 8 Pieces.
Calorie content of the dish: 128 Kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty: easy.

If one of the household did not finish the milk, it turned sour - this is not a reason to throw it away. Our grandmothers knew how to cook delicious dishes from simple, seemingly already spoiled products. From curdled milk you can cook delicious pancakes, pies.Thin pancakes made from sour milkwill delight you with their taste - they are tender, soft, airy.

Ingredients:

wheat flour - 450 g;
granulated sugar - 80 g;
salt - 10 g;
soda or baking powder - 10 g;
curdled milk - 200 ml;
vegetable oil - 80 ml.

Cooking method:

Mix the egg with sugar, soda or baking powder, salt, oil. Stir the mixture well.
Add here half a serving of flour, half a glass of yogurt, mix.
Enter the rest of the products - the remaining flour and sour milk. Let the test stand.
Bake in a very hot pan, pre-greasing it with fat.

Serum

Cooking time: 30 minutes.
Servings Per Container: 8 Pieces.
Calorie content of the dish: 123 Kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Many housewives often prepare cottage cheese from kefir and milk on their own, decant the curd mass, and drain the whey. Why not use this valuable dairy product for its intended purpose and make deliciouswhey pancakes? Thin, delicate, soft - any experienced housewife will tell you how to cook them from affordable, cheap products.

Ingredients:

eggs - 2 pcs.;
serum - 500 ml;
vegetable oil - 70 ml;
flour - 250 g;
granulated sugar - 100 g;
salt - 15 g;
soda - 15 g.

Cooking method:

First you need to mix the eggs with sugar, salt and butter. Whisk the mixture well.
Add whey, soda, stir. Bubbles should appear in the mass.
Enter the flour, constantly stirring the dough. It should not have lumps.
Grease a frying pan, heat well, bake each product on both sides.

On milk and water

Cooking time: 30-40 minutes.
Servings Per Container: 8-10 pieces.
Calorie content of the dish: 127 Kcal / 100 g.
Purpose: for breakfast, dinner, dessert.
Cuisine: Russian.
Difficulty: easy.

Thin pancakes with milk and waterthey are simply prepared from available ingredients, even a novice hostess can handle it. One has only to remember that you will need a pan with thick walls, respecting the proportions. Some cooks make the mistake of baking cakes immediately after kneading the dough - you need to give it a chance to distance.

Ingredients:

warm water - 250 ml;
flour - 150 g;
egg - 1 pc.;
granulated sugar - 30 g;
salt - a pinch.

Cooking method:

Combine the egg with salt, sugar, beat the mass with a mixer until foam appears.
Add milk, water (it should be warm) and add flour in portions. The mass should resemble yogurt or low-fat sour cream in consistency.
Bake a treat in a hot frying pan greased with vegetable oil.

With meat

Cooking time: 60 minutes.
Servings Per Container: 25 pieces.
Calorie content of the dish: 184 Kcal / 100 g.
Purpose: for breakfast, dinner, dessert.
Cuisine: Russian.
Difficulty: medium.

A classic dish of Russian cuisine, which is loved by adults and children.Meat filling for pancakesprepared from boiled beef, pork, offal. You can fry store minced meat with lots of onions, spices, add a little garlic for piquancy. Serve a treat to the table, after frying each stuffed pancake in butter.

Ingredients:

meat - 600 g;
onions - 2 pcs.;
egg - 1 pc.;
water - 300 ml;
flour - 500 g;
salt - a pinch.

Cooking method:

Immerse the meat in hot water, let it boil. Remove foam. Add salt, cook until done.
Peel the onion, cut into small cubes. Saute until soft in vegetable oil.
Cool the meat. Pass it through a meat grinder, season with spices, salt, add fried onions, a little broth.
Mix eggs, salt, sugar, water. Add flour to this mixture, stir until smooth.
Bake items. Put a tablespoon of minced meat into a warm cake, roll it up into a roll or an envelope.