Good day to all! Today, together with you, we will prepare pancakes with milk - thin, with holes, with a crispy edge. It's simple, quick and very, very tasty.
Preparing pancakes for Maslenitsa. Each housewife has her own pancake recipe. If we want thin pancakes, then they are prepared without yeast. Yeast dough is perfect for filled pancakes and we will definitely consider it in our recipes.
In fact, there are a lot of recipes for making pancakes, and we will focus on the most delicious and simple recipes. Maybe you have a preference, then I advise you to look into this section or pancakes on
Menu:
How to cook thin pancakes with holes in milk
These thin pancakes with holes are a pleasure to cook. The most important thing is that they turn over well and do not stick to the pan.
Ingredients:
- milk 3 cups
- flour - 1.5 cups
- egg -3 pcs
- sugar - 1 tbsp. l
- salt - 0.5 tsp
- vegetable oil (for frying) - 3 tbsp. l
Preparation:
1. Break 3 eggs into a deep bowl, add granulated sugar and salt. Beat the mixture with a whisk.
2. Add half of the total milk according to the recipe to the egg mixture and stir well.
3. Add flour to the egg and milk mixture. Sift the flour first.
4. Stir the mixture well with a whisk so that there are no lumps.
5. Add the second half of the remaining milk and vegetable oil. Mix the mixture well with a whisk again.
The mixture for baking pancakes should be liquid, not thick in consistency like 20% cream.
6. We begin to fry pancakes. Heat the pan well. Lubricate the surface with vegetable oil using a silicone brush.
Pour the dough into the center of the pan.
7. To distribute the dough over the entire surface of the pan, rotate the pan in a circle by turning the handle.
8. Fry the pancakes on both sides until browned
9. You can serve pancakes either hot or cold according to your taste.
Bon appetit!
Classic recipe for pancakes with milk
Ingredients:
- Flour - 1.5 tbsp
- Eggs - 2 pcs
- Milk - 1 tbsp
- Water - 1 tbsp
- Sugar - 1 tbsp
- Salt - 0.5 tsp
- Vegetable oil – 50 ml
Preparation:
- In a deep bowl, whisk the egg yolks with sugar and salt.
- Pour milk and water into the egg mixture in a thin stream.
- Add vegetable oil and stir.
- Add flour to the milk-egg mixture in small portions, stirring constantly so that there are no lumps.
- Beat the egg whites, add to the dough and mix.
- Our dough is ready for baking pancakes. The dough should not be thick; it should look like cream.
- Heat the frying pan well and grease its surface with vegetable oil.
- Pour the dough into the center of the pan, twist it so that the dough spreads in an even, thin layer over the entire surface of the pan.
- Fry the pancakes for 1 minute on both sides.
- Our pancake is ready. Fast and tasty.
- You can serve these pancakes with aromatic hot tea, with various types of fillings: condensed milk, honey, jam or sour cream to your taste.
Bon appetit!
A simple recipe for delicious pancakes with milk
If you want to learn how to cook delicious pancakes, be patient and start cooking with us with a simple recipe.
Ingredients:
- Premium flour - 2 cups
- Eggs - 3 pcs
- Milk (can be slightly sour) - 0.5 liters
- Sugar -1 tbsp
- Salt 0.5 tsp
- Vegetable oil - 2-3 tbsp. l
Preparation:
1. Break 3 eggs into a deep bowl, add salt and sugar and mix everything well until smooth.
2. Gradually add flour to the eggs, 1 tablespoon at a time, and stir immediately. You should get a thick, homogeneous mass.
It is advisable to sift the flour for pancakes with milk, then they will be tender and without lumps.
3. Milk should be slightly warmed and poured in a small stream into a homogeneous mass, remembering to stir constantly and well so that lumps do not form.
4. Be sure to add 1 tablespoon of vegetable oil to the resulting mixture. Our pancake mixture is ready.
5. We begin to fry pancakes. Heat the frying pan, then grease its surface with oil and pour the dough into the frying pan with a ladle. Fry the pancakes on both sides until golden brown.
6. Serve with hot tea and jam.
Video recipe for making openwork pancakes
The video shows a recipe for beautiful openwork designer pancakes.
Thin pancakes for 1 liter of milk with soda
- milk - 1 liter
- flour - 270 gr
- eggs - 2 pcs
- sugar - 2 tbsp. spoons
- flour - 270 gr
- vegetable oil - 3-4 tbsp. l
- salt - on the tip of a teaspoon
- baking soda - half a teaspoon
- butter (optional) - grease pancakes
Preparation:
1.Pour 1 liter of milk into a saucepan and heat until warm. In cold milk, with this recipe, pancakes will stick to the pan, and in hot condition, eggs can boil.
2. Break 2 eggs into a deep bowl.
3. Add sugar, salt and soda to the eggs according to the finished recipe.
Adding soda will give the pancakes beautiful holes.
4. Mix eggs with spices.
5. Add 3-4 tablespoons of vegetable oil and mix everything well.
6. Pour 300 ml of warm milk into the bowl in a thin stream and stir.
7. Then add flour in small portions and mix thoroughly until smooth and without lumps.
8. Pour the remaining warm milk into the resulting homogeneous mass and mix.
The finished pancake batter should not be thick like cream.
9. To ensure that the dough is homogeneous, and also spreads well in the pan and does not tear, for this reason we leave it to rest for 30 minutes at room temperature.
After 30 minutes, mix the dough well again and you can start frying the pancakes.
10. Heat the frying pan over high heat, grease with vegetable oil.
11. Pour the dough into the central part of the frying pan and, with a rotational motion, distribute the dough over the entire surface of the frying pan.
12. We see that the edge of the pancake has browned and holes have appeared.
13. Turn the pancake over to the other side by prying it slightly with a knife or spatula. We are waiting for the other side to brown.
14. Remove the finished pancake from the pan and place it on a plate. If desired, you can brush it with butter while it is hot.
Be sure to taste the first pancake.
15. Periodically grease the pan.
16. We got such beautiful pancakes with holes thanks to soda.
17. Our milk pancakes are delicious and thin, ready.
Bon appetit!
Yeast pancake recipe
Let's get acquainted and bake real Russian yeast pancakes. The pancakes turn out tall, plump, and have a hole in them. Real sunshine - rosy, round and very tasty.
For these pancakes, we will need time to set the dough and stir several times. What is Maslenitsa without real yeast pancakes? We will definitely bake them.
Ingredients:
- flour -400 gr
- milk - 650 ml
- eggs -2 pcs
- butter - 50-100 g
- salt - 0.5 tsp
- sugar - 1 tbsp. with a slide
- fresh yeast - 20 g
Preparation:
1. Prepare the dough. For the dough, take half of all the required milk. The dough can be brewed using water or a mixture of milk and water.
The milk should be warm, but not hot.
2. Put the yeast in the milk, but do not stir it immediately, leave it for 5-7 minutes so that the yeast is saturated with moisture, and then stir it gently. The yeast should be completely dissolved.
3. Add a pinch of sugar to activate the fermentation process.
4. Then gradually stir in the flour until the consistency of a thin dough. Approximately to the consistency of sour cream or thin porridge. Stir well; if there are any lumps left in the flour mixture, it’s okay, since this is quite acceptable at the dough stage.
5. Stir well; if there are lumps left in the flour mixture, it’s okay, since this is quite acceptable at the dough stage.
6. Sprinkle the dough with a little flour.
7. Cover the dough with film and leave it warm for 1 - 1.5 hours. During this time, the dough should rise and double in volume. The dough must be fermented until it begins to fall off.
8. Stir the suitable dough. The dough turns out airy and porous.
9. Dissolve salt and sugar in the remaining milk according to the recipe.
10. Divide the eggs into whites and yolks. We put the yolks into the dough, and put the whites aside for now; we will introduce them into the dough as the very last thing before baking the pancakes.
11. Pour in the melted butter and stir everything well.
Their thickness will depend on the thickness of the dough.
If you want the dough to be thinner and spread more easily, add water or milk to the dough. And if you want the pancakes to be plump, you can add flour, or you can leave it as is, just add more dough to the pan.
13. Cover the dough and leave for another 1 - 1.5 hours until it doubles in volume.
14. Stir the risen dough so that the dough settles, cover and leave for a second rise.
The second time the dough will rise much faster. The second rise takes 30-40 minutes.
15. Stir the risen dough well, press it down and knead it.
16. Beat the whites until stable. Add and carefully mix into the dough. After this, leave the dough on the table for another 15-20 minutes.
17. Let's start baking pancakes. I will fry them in a regular dry non-stick frying pan.
I grease the pan only before baking the first pancake.
If you have a frying pan without a non-stick coating, you will need to grease it before each pancake.
18. Pancakes should be baked over moderate heat so that they have time to fry.
19. Bake as usual, pour the dough into the center of the pan, and then distribute it over the entire surface, turning the handle slightly.
Yeast pancake batter spreads slowly.
20. Fry first on one side, then turn over to the other.
Place the finished pancakes on a plate and grease with oil. If desired, you can sprinkle sugar on top of the pancake.
Be sure to watch our VIDEO RECIPE for thin and delicious milk pancakes with the addition of boiling water, which we carefully filmed for you to make the cooking process simpler and more understandable!
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Today we’ll talk about pancakes, and I’ll tell you all the subtleties and secrets of their successful preparation
Firstly, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I’m glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))
This is my favorite recipe, which I never change))) The pancakes turn out very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve them with sour cream, jam, preserves, condensed milk, or anything else. Or dip a hot pancake in melted butter... bliss!)))
The main secret of thin and elastic pancakes, which I discovered a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that the pancakes are cooked in milk, they taste creamy, and due to the boiling water they are elastic, therefore, this recipe can also be called pancakes with boiling water or pancakes with the addition of boiling water :)
Have a delicious breakfast and bon appetit!
Ingredients
| For pancakes with milk and boiling water | |
|---|---|
| eggs | 3 pcs |
| sugar | 1-2 tbsp. |
| salt | 1 tsp (without slide) |
| milk | 500 ml |
| flour | 280 g |
| vegetable oil (for dough) | 2-3 tbsp. |
| boiling water | 0,5 cups (to desired consistency) |
| vegetable oil for frying | |
| butter (for greasing prepared pancakes) | |
Delicious pancakes with milk are the main treat and the main symbol of the week - Maslenitsa. You and I have already prepared. But there can never be too many pancakes. There are hundreds of ways to bake pancakes in Russia alone, but how many in the world? At Maslenitsa, of course, we ate not only pancakes, but also, we also cooked them already, and, and, and a lot of tasty things. So that the land is fertile, the harvest is rich, and life is happy.
Let's not deviate from tradition and let's get started.
How to cook pancakes with milk? Recipes for pancakes with milk with photos step by step
Let's start with the test. The dough is of great importance. It depends on what kind of pancakes you get. Although thick and liquid, with and without additives, each is delicious in its own way. Well, then a few recipes with a video of making pancakes.
Menu:
Pancake batter
Ingredients:
- Eggs - 3 pcs.
- Milk - 3 cups
- Flour - 2.5 cups
- Sugar - 1 tbsp.
- Salt - 1/2 tsp.
- Vegetable oil - 4 tbsp.
Preparation:
1. Break the eggs into a deep container.
2. Add a tablespoon of sugar and half a teaspoon of salt.
3. Pour in four tablespoons of vegetable oil.
4. Pour in three glasses of milk. Beat all this with a mixer.
5. Beat milk with eggs, gradually add flour. You can pour out the first glass right away, just first mix in the flour by hand, without turning on the mixer, otherwise the flour may fly like ashes from a volcano all over your kitchen. Once all the flour is wet, you can turn on the mixer and add flour little by little from the second glass.
6. After pouring in the second glass, check the consistency of the dough. If it’s runny, slowly add the remaining flour, constantly checking to see if there’s enough already. You may end up with all the flour and a little less.
7. We selected the consistency of the dough, approximately like medium-thick cream, or like very liquid store-bought sour cream; it should not pour out of a spoon, but easily drain, pour, and then go ahead and fry.
So that everything works out for you!
Video - How to quickly and easily prepare pancake dough
This is of course for students, but it might come in handy.
Classic recipe for pancakes with milk
Ingredients:
- Milk – 500 ml.
- Eggs – 2 pcs.
- Wheat flour – 1.5 cups (250-300 gr.)
- Sugar – 2 – 3 tbsp. spoons.
- Salt – 1/2 teaspoon.
- Baking powder or soda - 1/3 teaspoon
- Vegetable oil – 3-4 tbsp. spoons
- Vanilla sugar - 1/2 tsp.
Preparation:
1. Break the eggs into a deep bowl.
3. Add sugar. Always add sugar to taste. If you like sweets, you can have more, if you don’t like them, you can have less.
4. Pour in 100-150 grams of milk, stir.
5. Add vanilla sugar and baking powder. If you stuff pancakes with cabbage, mushrooms, caviar, etc., vanilla sugar is not needed. Yes, and put less of this.
6. Start adding flour. Be sure to sift the flour before doing this. pour out gradually, in 50 gram portions. Stir the flour and add the next portion, stirring the mixture all the time. Thus, add 200 grams. Stir well. We have a thick dough.
7. Dilute the dough with milk. Pour milk little by little and stir, and add again and stir again.
8. Now slowly, little by little, add flour, stirring constantly.
9. Pour out the remaining milk. Stir well so that there are no lumps. For 500 g of milk we needed 300 g of flour. It turned out to be an excellent consistency.
10. Pour in four tablespoons of vegetable oil. Set the dough aside for 30 minutes so that, as they say, it can breathe.
11. The dough is ready.
12. Place the frying pan on the fire, heat it up very much and grease it with vegetable oil.
13. Pour the dough into the frying pan with a ladle, do not fill the ladle, pour the dough by lifting the frying pan from the stove, tilting and turning so that the dough is evenly distributed.
14. Fry the pancake on one side for about 1.5-2 minutes. Watch the brown rim appear.
15. Turn over and fry on the second side as well. Remove the pancake from the pan and place it on a plate. It is good to immediately grease it with melted ghee. Place the second pancake on top of the first. We continue like this until the dough runs out.
16. Well, we baked a pile of pancakes. This amount of dough made 15 pancakes.
Serve with honey, jam, sour cream, etc.
Bon appetit!
Video - Simple classic pancakes with milk
This is the explanation for the video:
A classic recipe for making simple pancakes. Everything is very simple: mix salt, sugar and eggs, then pour in half the milk and add flour, mix everything. Add the remaining milk and butter, mix again and begin baking pancakes. Ready-made pancakes can be served with cream, jam or any other sweet filling.
Ingredients:
- Flour - 1 Cup
- Eggs - 2 pieces
- Milk - 500 Milliliters
- Salt - 1 pinch
- Sunflower oil - 3 tbsp. spoons
- Sugar - 1 tbsp. spoon
Bon appetit!
Thin pancakes with milk - recipe
Ingredients:
- Milk - 500 ml.
- Flour - 200 g.
- Eggs - 3 pcs.
- Sugar - 1 tbsp.
- Salt - 1 tsp.
- Vegetable oil - 2 tbsp.
Preparation:
1. Break eggs into a deep cup.
3. Add sugar. Mix everything.
4. To avoid lumps, add milk and flour in parts, constantly stirring the mixture. The milk should be at room temperature.
5. Sift some of the flour directly into our mixture. Mix everything thoroughly. Pour in the next part of the milk and sift the next part of the flour. so 2-3 times. Mix everything thoroughly so that there are no lumps.
6. Add vegetable oil. Let the dough rest for 20-30 minutes.
7. Grease the frying pan with vegetable oil and begin baking pancakes. And so we grease before each pancake.
8. Fry pancakes over medium heat. 1.5-3 minutes on each side, until golden brown. Our pancakes turned out thin and tender. The thickness of the pancake depends on the thickness of the dough.
9. We stack the pancakes, put a piece of butter on each pancake and grease the pancake with it.
Serve pancakes with berries, sugar, butter and whatever you want.
Bon appetit!
Video - Classic thin pancakes with milk
Recipe for thin pancakes with holes in milk
Ingredients:
- Flour - 270 g.
- Eggs - 2 pcs.
- Soda - on the tip of a knife
- Salt - on the tip of a knife
- Sugar - 2-4 tbsp.
- Milk – 1 liter
- Vegetable oil - 3 tbsp.
Preparation:
1. Pour the milk into a deep saucepan and heat until warm.
2. Again, break the eggs into a deep bowl.
3. Add sugar and stir. Add sugar to taste, if you like sweets, add 4 spoons. You can pour out less, for example two.
4. Pour in three tablespoons of vegetable oil. Stir everything again.
5. Add a little salt and about the same amount of soda, well, about 1/4 tsp. Stir.
6. Add, as always, part of the milk and mix. We leave the rest in reserve for now.
7. We begin to slowly add flour. They poured a little, beat, added some more and beat. Your task is to get a lump-free dough at the end.
8. When all the flour has been mixed, pour the remaining milk into the dough. And mix everything thoroughly again.
9. All our dough is ready. It turned out liquid. Pours freely from a spoon. Set it aside for 20 minutes so that all the ingredients stick together.
10. Grease the frying pan well with vegetable oil. You can lubricate with a regular napkin in two layers. We wait until it warms up well. If you want the pancakes to have holes, wait until the pan is as hot as possible - it will become hot.
11. Second, do not scoop up a full ladle of dough, this will make it easier for the pancakes to move away from the pan.
12. Pour the dough into the pan as usual. It differs a little from regular pancakes in that our dough is very liquid and spreads in the pan very easily. One turn of the pan around its axis. Holes immediately appeared in the pancake.
13. As soon as the edges begin to brown, turn the pancake over and fry on the other side.
These are the thin pancakes we got with holes. Well, very tasty!
Bon appetit!
Everyone knows how to cook pancakes. How to cook delicious pancakes - many. Here I will publish tips for beginners. How to cook so that the first pancake is not lumpy.
2. This is, of course, correct advice, but unfortunately it is often not implemented. I also sometimes add flour to a mixture of eggs with milk and others. This makes it easier to choose the dough consistency you need. In general, whatever suits you.
7. I have a small ladle left over from my mother, which holds enough dough for exactly one pancake. Very comfortably.
If you follow these tips, then be sure that everything will work out as you wanted.
Write to us how it turned out. Write if something didn't work out. You can write everything in the comments. All you need is your name and email address. A website is not required.
Video - openwork pancakes
Bon appetit!
Well, who among us doesn’t love to eat delicious thin lacy pancakes? I've never met anyone like that! Because everyone loves them, young and old. Hot, fresh from the frying pan; greased with butter; flavored with honey, thick sour cream or jam; or th; with sweet or unsweetened topping; or even folded into tall pies!
They are prepared everywhere; every national cuisine of the peoples of the world has its own recipes and its own characteristics of their preparation. Russian cuisine is also rich in recipes, of all kinds. There are many varieties, and they are all delicious and appetizing!
They are baked both on weekdays and on holidays. Take, for example, farewell to the Russian winter; for a whole week we delight our loved ones with these delicious flour products that look like a little sun. It’s not for nothing that they say: “Without a pancake, it’s not Maslena, without a pie, it’s not a birthday boy!”
However, not everyone is able to bake them thin, with holes. To achieve this, you must have certain skills and abilities, as well as follow certain rules. Otherwise, not only the first one, but all the others may turn out to be lumpy! I know many people who know how to perfectly cook various delicacies, but they just can’t make friends with these wonderful “suns”, they don’t succeed, and that’s all!
Therefore, today I propose to consider such an important topic as their preparation. Let's look at how this was done and is being done, in the most Russian traditions. And there will be a lot of recipes and different options.
Thin flour products can be baked from simple unleavened dough, or from choux pastry, or, as it often sounds in recipes, “in boiling water,” which is essentially the same thing.
Unleavened baking dough is the simplest. You don’t need to let it sit for a long time, start it with milk or water (or mix one and the other), wait 20-30 minutes for it to disperse, and you can fry it. Or you can simply dilute condensed milk in warm water and cook with it.
Today we will look at different options, and the first of them will be with the addition of butter.
We will need:
- flour – 2 cups
- milk – 3 cups
- eggs – 5 pcs
- butter – 50 g
- sugar – 1 tbsp. spoon
- salt – 1 teaspoon (without top)
Preparation:
1. Separate the yolks from the whites. Beat the yolks with a fork, add salt, milk, sugar and melted butter.
2. Sift the flour and gradually pour part of the resulting egg mixture into it in a thin stream, constantly stirring first with a spoon and then with a whisk until the lumps disappear.
3. Then pour out the remaining liquid component and stir thoroughly with a whisk.
4. Add lightly beaten egg whites in a separate bowl and mix again. Let stand for 20-30 minutes until the flour disperses and the mixture becomes homogeneous.
5. Then bake in a frying pan greased with vegetable oil and well heated on both sides. You can use a silicone brush for lubrication.
6. Fold in a stack, greasing with oil if desired.
What to do if for some reason the dough turns out thick or too liquid.
If the dough turns out to be very thick, then add a little milk or boiled water to it. If, on the contrary, it turns out watery, then pour 1/3 of the dough into another bowl and add a little flour. Mix thoroughly until lumps disappear and then combine with the remaining dough.
Do not pour flour into the already prepared dough; when mixing, lumps will form, which will be difficult to get rid of!
Thin openwork pancakes made from dough with milk and eggs - a simple and tasty recipe
Small openwork “suns” made with ghee or butter are of course more tasty, but their nutritional value is also higher. Therefore, housewives often prepare dough in vegetable oil.
And here is one of such simple, but no less tasty recipes.
We will need:
- flour – 1.5 cups
- milk – 500 ml
- eggs – 3 pcs.
- sugar – 0.5 tbsp. spoons
- vegetable oil – 2-3 tbsp. spoons
- salt – 0.5 teaspoon
Preparation:
1. Eggs can be divided into yolks and whites, as in the first recipe. But you can beat them right away. That's what we'll do. It's better to take them out of the refrigerator in advance. Break them into a bowl and shake lightly with a fork or whisk. Then add salt and sugar, and continue to work cheerfully.
It is advisable to beat the mixture until the sugar grains are completely dissolved. This forms a small layer of foam on the surface. These are future “holes”.
To make the products “holey,” add soda to the dough, or beat the eggs well until foamy.
2. Then pour in half the milk and continue whisking until smooth. It is desirable that it is also slightly warm, or in extreme cases it should be at room temperature. To do this, you can take it out of the refrigerator in advance, or warm it slightly in the microwave.
3. Sift the flour into a separate bowl and gradually pour the liquid mixture into it. At the same time, immediately stir the mixture until the lumps disappear.
To make this easier, do not pour in all the liquid at once, do it gradually.
4. Add the remaining milk and mix thoroughly. After the dough becomes homogeneous, pour in the oil and stir again until it is completely dispersed and there are no oil circles left on the surface.
5. Let the dough sit for a while and bake beautiful golden brown pancakes.
To keep them thin, grease a hot frying pan with oil every time. It is best to use a silicone brush for this, or, in the old fashioned way, half a peeled potato. And don't forget that the fire needs to be big enough. In this case, they will definitely end up with holes.
If the products tear when turning over, then you need to add a little flour. This can be done in the same way as described in the first recipe.
If the products turn out to be thick, then add a little liquid to the dough and quickly turn the pan while pouring the dough into it. Since the pan is very hot, the dough sets quite quickly, and if you hesitate, they will not turn out very thin.
How to make delicious pancakes from dough with milk and water (or condensed milk)
We prepared the previous two recipes by adding butter to the dough. However, you don’t have to add it. And limit yourself only to greasing the frying pan. Such products are called “precocious” or “quick-witted”.
This recipe also differs in that we will also use water in the dough. And if you don’t have regular milk, you can simply dilute condensed milk to your taste in warm water and use this mixture. In this case, you do not need to add sugar.
We will need:
- flour – 500 gr
- milk – 2 cups
- water – 1 glass
- egg – 3 pcs
- sugar – 1 tbsp. spoon
- salt – 0.5 teaspoon
- soda – 0.5 teaspoon
- citric acid - a pinch
Preparation:
Pancakes according to this recipe can be prepared either with milk alone or with water only. Or maybe that’s it. and on the other. When I cook them this way, I usually add 2 cups of milk and 1 cup of water.
1. Break the eggs into a bowl and beat them with a fork or whisk, then mix with lukewarm milk and water. Add sugar, salt and soda. Shake the mixture thoroughly and let it sit for 2-3 minutes so that the soda reacts with the components.
2. Sift the flour, be sure to do this to saturate it with oxygen. Pour in enough liquid to make it easy to knead the dough without lumps. When this is done, pour in the remaining liquid mixture.
3. Dilute citric acid in one or two tablespoons of warm water, pour into the mixture and stir. The finished dough should look like liquid sour cream.
4. Now you need to leave it for 20 minutes on the kitchen table. During this time, all the small flour lumps will finally disperse, the mixture will become more elastic and smooth. Also, acid and soda will react with all components and many bubbles will appear on the surface.
5. Pour the mixture into a well-heated frying pan, greasing it with vegetable oil before each new batch. Bake on both sides until golden brown.
This recipe is good to prepare when you want to make products with meat, fish or fish, which are first fried in a frying pan in oil.
Although, of course, they will be delicious with sour cream, honey, and any jam!
Video on how to cook thin custard pancakes with milk and boiling water
When you brew flour in boiling water, the finished products always turn out quite thin and always have holes. What our housewives love so much.
To make it clearer how to do this, and so that you don’t get bored reading, I suggest watching the video. It was filmed specifically for our website.
Ready-made ruddy delicacies can be served with sour cream, butter and honey. You can also wrap various fillings in them. In all cases, they will be tasty and appetizing.
Openwork pancakes made from batter with sour milk
If you don’t want to spend a long time fiddling with the dough, breaking up lumps, you can prepare it in a plastic bottle. And if you have imagination, you can bake such beautiful and delicate lace.
The form can be exactly what you want, or whatever it turns out to be.
We will need:
- flour – 10 tbsp. spoons
- sour milk – 600 ml
- egg – 2 pcs
- sugar - 1 - 2 tbsp. spoons
- vegetable oil – 3 tbsp. spoons
- salt – 0.5 teaspoon
Sour milk is a product that has been left in the refrigerator longer than expected and has turned sour. You can also use fresh for this recipe.
Preparation:
1. Insert a funnel into a clean 1.5-liter mineral water bottle and add pre-sifted flour. It is necessary to sift it to saturate it with oxygen.
2. Add salt and sugar, close the lid and shake the bottle thoroughly to mix the dry ingredients. We will get something resembling a hand shaker.
3. In a bowl, beat the eggs with a fork and also pour them into the bottle through a funnel.
4. Also pour in the butter and sour milk, and close the bottle with the lid again. Shake until the dough is smooth and without lumps. It should be quite liquid. But don’t let this bother you, everything will work out.
5. Heat the frying pan thoroughly and grease it with oil.
6. Pour the dough into the frying pan in the required portions, while rotating it from side to side or in a circle so that it spreads in a thin, even layer, and the finished products turn out thin and tasty.
You can also use this technique - by pouring the dough from a bottle, you can create various shapes. This is how beautiful openwork “lace” is obtained. The next recipe will have a video on this topic, and you can see everything for yourself.
7. After frying, turn the product over and fry on the other side.
Serve with butter, sour cream and honey.
Video on how to cook lace pancakes with milk and water
Openwork or lace pancakes, as they are also called, can be prepared by kneading the dough in the usual way. And then, pouring small portions into a small bottle with a dispenser, pour the dough into the frying pan in the form of various patterns.
By the way, the dough can be kneaded using any of the options presented today. The only thing you need to do is dilute it a little thinner than usual.
You can come up with your own shapes and designs, or you can borrow them from the video. You can entrust such preparation to children; as a rule, they are delighted with both the process of baking them and eating them.
And if you want to surprise your loved ones, then prepare such a miracle for breakfast. Everyone will be delighted with the performance and presentation.
Pancakes made with milk and starch without flour - a simple step-by-step recipe
If you count calories when preparing food, then most likely you will like this recipe. After all, you can cook your favorite dish using it without flour at all.
And starch can be used as a replacement.
We will need:
- starch – 1 cup
- milk – 1 glass
- egg – 4 pcs
- vegetable oil – 2 tbsp. spoons
- salt - a pinch
To serve, you can use traditional sour cream. And it would be very tasty to add any fresh berries to this tandem.
Preparation:
1. Mix starch, salt, milk, eggs and vegetable oil thoroughly until smooth and without lumps. For better mixing, you can use either a whisk or a mixer.
Let the dough sit for 15 minutes so that the products “make friends” with each other.
2. Bake the products in a hot frying pan, which no longer needs to be lubricated with oil. Unless you lubricate the surface for the very first one so that it does not stick.
3. Place any berries or other dessert filling into the finished products and roll them up. Or serve it just like that and eat it with whatever you like.
Heat in the oven or microwave and serve hot, drizzled with honey or melted butter.
Fluffy perfect pancakes with holes made from yeast dough
Some people think that everything related to yeast takes a long time to prepare, and the process itself is very difficult. In fact, kneading yeast dough can be very quick and easy. It just sits for a long time. But you don’t need time for this, you set the dough to rise, and you go about your business.
But the products made from it are more airy, fluffy and tasty. And I know many housewives who cook them only with yeast.
When reviewing recipes, pay attention to what yeast is used. Almost all of my recipes are old, passed down from my grandmothers and my mother, and they use fresh, live yeast. There weren’t even any dry ones then.
However, dry yeast can also be used in all recipes. To do this, read on the packaging with them how much flour they are designed for. And then watch how much flour you use. So if you need 11 grams of dry yeast (packet) per kilogram of flour, and you use only 500 grams, then add half a packet. And nothing bad will happen if you make a mistake by 0.5 - 1 gram.
According to this recipe, we will prepare dough on sponge. We will use not only milk, but also water.
We will need:
- flour – 0.5 kg
- milk – 2.5 cups
- water – 1 glass
- fresh yeast – 20 g
- egg – 1 pc.
- butter – 2 tbsp. spoons
- sugar – 0.5 – 1 tbsp. spoon
- salt - half a teaspoon
Preparation:
1. Dissolve yeast in warm water, add half of the sifted flour. Stir until smooth and place in a warm place for 1 hour to allow the dough to rise.
2. Grind the egg yolk with salt and sugar. After the allotted time, add the mixture to the dough. Also add melted butter or ghee, or you can replace it with vegetable oil. To stir thoroughly.
3. Gradually add the remaining flour, stirring constantly. During this, no lumps should form. If they appear, stir them thoroughly until smooth.
4. Dilute the resulting dough with slightly warm milk until the consistency of sour cream and mix again. Cover with a napkin and place in a warm place.
5. When it comes up, stir to settle. Then put it in a warm place again. Repeat the procedure 2-3 times.
6. Add the protein and mix. Wait until the dough rises again, then bake the product in a hot, oiled frying pan without stirring. To make the pancakes beautiful and with holes, you need to grease the frying pan with a small amount of vegetable oil each time.
To do this, you can use a brush or grease it the old fashioned way with half a peeled potato.
Eat hot with sour cream, honey or butter.
Thick pancakes with dry yeast and a liter of milk
In this recipe, you do not need to prepare the dough in advance. We will infuse the dough immediately after kneading all the components. If you want it to be more fluffy and rich, use ghee or butter.
Although you can cook with vegetable oil. It will also turn out delicious.
We will need:
- flour – 500 gr
- milk – 1 liter
- egg – 2 pcs
- dry yeast – 10 – 11 g
- ghee – 2 tbsp. spoons (either creamy or vegetable)
- sugar – 1 tbsp. spoon
- salt – 1 teaspoon
Preparation:
1. Dissolve yeast in a small amount of warm milk, add salt and sugar. When you mix yeast, read on the bag how much flour it is designed for. Different varieties go for different quantities.
Then pour in the remaining warm milk and mix thoroughly.
2. Gradually add the sifted flour, while also gradually kneading the mass until smooth. Add eggs and mix again.
3. Add melted butter, knead the dough.
4. Cover the dough with a napkin and place in a warm place for 1 - 1.5 hours. As it rises, stir it several times (up to about 3 times) to allow it to settle. If the yeast is fresh, the dough can rise very quickly and run away. Therefore, it is necessary to keep an eye on him more often.
5. When the dough has risen for the last time, without lowering it, bake the pancakes, frying them on both sides until golden brown.
Stack them side by side to keep them warm. Serve with butter or honey.
You can decorate with fresh or frozen berries.
Grandma's homemade recipe for dough with milk and water for fluffy pancakes
My grandmother baked amazingly delicious pancakes. She made them incredibly tasty from any dough. Basically, of course, she whipped them up according to the simplest recipes. But for the holiday, sometimes I could bake these wonderful little “suns” on millet porridge.
I saved the recipe and am sharing it with you.
We will need:
- millet cereal – 1 cup
- wheat flour – 5 cups
- milk – 2 cups
- water – 2 and another 2/3 cup
- eggs – 6 pcs.
- sugar – 6 tbsp. spoons
- salt – 2 teaspoons
- fresh yeast – 60 g
- honey, sour cream or butter - when serving according to desire and taste
Preparation:
From this quantity of ingredients, delicious treats can be baked for the arrival of guests, for example, for a celebration. If you are preparing them only for your family, you can proportionally halve the amount of ingredients.
1. Rinse the millet first in cold, then in hot water. Then cook crumbly viscous porridge.
2. Dilute the yeast with a glass of warm milk and add a little flour and sugar. Let it sit for a while until the dough becomes “alive”. We use fresh yeast.
If you use dry yeast, then read on the package how much flour it is designed for, and calculate how much you will need for your quantity.
3. Cool the finished porridge a little, pour in the remaining milk with salt and sugar, eggs and dough. Knead the dough, thoroughly mixing all the contents.
4. Place in a warm place for 3-4 hours.
When it is ready, bake the products in a greased frying pan. There is no need to stir the dough anymore.
5. Serve the way you like best - with honey, sour cream or butter.
In the old days they were baked not only with millet porridge, but also with oatmeal, millet and buckwheat flour.
Openwork thin pancakes with hot milk without adding eggs (buckwheat flour)
I have already said that our flour products can be baked not only with wheat flour. So in the old days, buckwheat was very common. Even the store sold special flour.
Nowadays, you most likely won’t be able to buy one, but by grinding buckwheat in a coffee grinder, you can easily get the desired grind.
We will need:
- buckwheat flour – 4 cups
- milk – 4.5 cups
- fresh yeast – 40 g
- salt – 0.5 teaspoon
Preparation:
1. Pour buckwheat flour with 2.5 glasses of warm milk, add yeast diluted in a small amount of warm water. Stir and place in a warm place for 5 - 7 hours.
2. After 3 - 4 hours, pour hot milk into this dough, add salt. Stir and place in a warm place to rise.
3. After the allotted time, bake the products in a greased frying pan on both sides.
Such pancakes can also be baked by adding half buckwheat flour and half wheat flour. But in this case, you will need to add eggs to the dough.
They are also delicious served with sour cream and honey. And they acquire a special taste if washed down with cream or any other dairy product.
Delicious apple pancakes with milk and yeast
This recipe is interesting because the dough contains applesauce. Due to its presence, products receive a new taste. Also, for fluffiness, instead of butter, we will add a little cream. If you want to get a fresher dough, then add water, not cream.
It should be slightly warm.
We will need:
- flour – 500 gr
- egg – 3 pcs
- yeast – 35-40 g
- milk – 1 glass
- cream as needed
- apples – 3 pcs (sweet and sour)
Preparation:
1. Prepare the dough. To do this, dilute the yeast in a small amount of warm milk. Add half the flour, stir and place in a warm place until the dough rises.
2. Bake apples in the oven.
Then remove the skin and rub the pulp through a sieve into a puree. Or you can punch it with a blender.
3. When the dough is ready, add applesauce, remaining flour and eggs. Mix thoroughly until the dough is homogeneous.
4. Gradually add cream until the dough turns out like sour cream. Stir and let rise again.
5. Bake the product in a greased frying pan. You can prepare both products in the usual size and bake small pancakes.
Eat with pleasure. Serve with sour cream or honey.
How to prepare pancake dough with milk
Of course, one of the basic rules is the correct preparation of the dough. Experienced housewives know how to cook it by eye. For those who are just learning, you should follow the exact quantities of ingredients suggested in the recipe.
The dough can be simple unleavened, prepared with milk, or with water, or both, or with yeast, to which either fresh or dry yeast is added.
1. In order for the products to turn out thin, the dough must be quite liquid. Thick dough will not produce thin products. However, if it turns out to be too liquid, it may simply tear like paper. Besides, you can pour it into a frying pan, but you’re unlikely to turn it over.
The dough should have the consistency of liquid sour cream or thick heavy cream.
2. To better saturate the flour with oxygen, it must be sifted through a sieve twice.
3. You can prepare unleavened dough either with milk or cream. And also on whey, sour cream and
4. It is considered correct when the liquid component is gradually poured into the sifted flour, and not vice versa. This allows you to rid the dough of lumps, which not only spoil the appearance, but also have a negative impact on the taste.
5. There should be no lumps in the dough. To do this, first mix all the liquid ingredients, including milk or water, and add the eggs. You can immediately add salt and sugar. Mix everything, and then slowly pour into the flour, stirring constantly. At the very end, when you have already obtained the desired consistency, add vegetable oil.
You can first mix the flour with sugar and salt, beat in the egg and mix everything with a fork. Then slowly start adding the liquid component and stir until smooth. Thus, pour in the required amount. After the dough is brought to the state of liquid sour cream without lumps, pour in the oil and stir thoroughly so that no oil circles remain on the surface.
And if you want the pancakes to have holes, you can first beat the eggs with sugar into a foam. And only then introduce them into flour. Soda added to the dough also helps to create holes. So, either add baking soda or beat the eggs well.
6. They can be baked without adding butter to the dough. In this case, before each new pouring of it into the frying pan, it will need to be thoroughly lubricated with oil or fat.
Probably everyone remembers this picture, when a piece of peeled potato is caught on a fork, which is dipped in oil, and then the frying pan is greased with it.
Now probably everyone has silicone brushes, which have successfully replaced potatoes in this field.
If you add oil to the dough, you don’t have to add it at all when frying. Although it must be said that when you grease the pan before each new pouring of dough, they become more openwork, and most importantly, with a large number of holes, which are especially appreciated in pancakes.
7. If you have melted butter, then it is best to add it to the dough. Previously, my grandmother always had a jar of baked product, and she added it everywhere. Now that butter is freely sold, the use of ghee has become much less common. But apparently in vain, with its addition everything became much tastier.
So, for example, when adding it to the dough, pancakes turn out not only tastier, but also more beautiful. They acquire a beautiful sunny color and a large number of those same holes appear on them, the appearance of which not everyone can achieve. By the way, this is a SECRET! Take note of it!
8. For good stirring, you can use a whisk or mixer. Although in this case I try not to use a mixer.
9. In order for the dough to sit, let it stand for at least half an hour. During this time, all the ingredients will disperse thoroughly and the dough will become sticky and elastic. And flour products will bake well.
My grandmother, and mother, and of course I, following them, often knead the dough in the evening. We put it in the refrigerator and fry it for breakfast. This dish is high in calories, so it’s time to prepare it for breakfast. And it happens that you eat them in the evening, and then you can’t even sleep. And then they are deposited on all barrels and where they are not needed!
In the morning, be sure to check the dough; if it has thickened more than necessary, add a little boiled water or milk.
10. Every time before you pour a new batch of dough into the pan, you need to mix it. This must be done so that the flour does not settle at the bottom.
How to make pancake dough using yeast
The dough can also be prepared with yeast, and there are also some secrets and features here.
If you make such dough, then you need to carefully monitor its “ripening”. Often the dishes with it are placed in warm water so that it “ripens” well. If this does not happen, the products will turn out heavy and bland.
If the dough is already ready, but it’s not time to bake yet, then the dishes with it need to be placed in the refrigerator so that it does not ferment. If it is overripe, the products will turn out sour, will not bake well and will remain pale. Therefore, earlier in the villages they collected snow into a basin and placed a bowl of dough there.
This is how much knowledge our people have accumulated to bake delicious pancakes. And we try to preserve them and not lose them.
There are recipes in the selection made from wheat flour and buckwheat; similarly, they can be prepared from any flour. Millet porridge was not left out either. And there is a recipe without using flour at all, where starch successfully replaces it.
We learned how to bake them from unleavened dough in vegetable, butter, ghee, and without oil at all. We also prepared sponge and unpaired dough.
And also - most importantly, we paid special attention to the peculiarities of preparing the dough, and learned all its secrets. After all this, we can now bake absolutely any options.
Now you can bake every day and not repeat yourself, delight your loved ones with new and delicious pancakes. After all, on Maslenitsa we will bake them for a whole week and treat them to all our guests. And you know how many hunters there are for such a dish!
In conclusion, I would like to wish that these little Suns lie on your table more often and delight you all not only with their wonderful appearance, but also with their taste!
If you found today's article useful for yourself, please share it with your friends on social networks. This way I will find out if these recipes turned out to be necessary for you. Or write in the comments and share your recipes.
Cook and eat with pleasure!
Bon appetit everyone!
