home/ Cakes

Can I add butter to pancakes? Recipe: Pancakes with milk and butter

In this article, I will share with you the recipe tender pancakes with cream and butter. The pancakes are not very sweet and moderately dense. Ideally combined with chocolate paste or sour cream fillings, berries or stewed apple and cinnamon. Cook them on a pleasant Sunday morning to enjoy in peace delicious breakfast with those closest to you.

Holidays. It is still only 7 am, but my grandmother has long been up. You need to do so much. And not just do everything, but do it well. But the main thing now is to feed the skinny granddaughter, who does not want to eat anything. With dexterous movements, the grandmother breaks the eggs, adds milk and flour. Bli-i-inchiki ...

In a hot frying pan, butter cracks, and the dough hisses, which instantly grasps with a golden crust. Grandma deftly tosses the pancake up, he does somersaults in the air and lands exactly back in the pan. Another half a minute and he is on top of an even golden stack.

Gradually, the aroma of tender pancakes fills the kitchen, penetrates the corridor, and from there seeps into the bedroom. In colorful pajamas, shaggy, I trudge to the kitchen, quietly grab a pancake, try not to scream because it is still very hot, and rush back to the bedroom with my prey. I slowly tear off small pieces from the pancake and send them into my mouth. I feel a pleasant creamy aftertaste ...

Ready to cook the most delicate crepes with cream?

My recipe, although not the fastest, is not the most difficult. A little time and effort, and on our table there are delicate thin pancakes. As a bonus at the end of the article - recipe stewed apples cinnamon.

Ingredients for delicate butter pancakes

The products for the recipe for tender pancakes do not differ much from those that we usually take, except for a couple of three ingredients and their quantity.

Flour - 2-2.5 cups
Egg - 3 pcs.
Cream - 200 gr.
Milk - 200 gr.
Boiled water - 100 gr.
Sugar - 2-3 tablespoons
Butter - 100 gr.
A pinch of salt
A few drops sunflower oil to grease the pan before frying.

Secrets of tender creamy pancakes

Before we start kneading the dough for tender pancakes, I suggest that you familiarize yourself with a few important secrets how to bake them really delicious.

It is better to separate the whites from the yolks and add them at the very end.
First you need to mix the liquid ingredients - milk and yolks, whipped with sugar. Only then gradually add the sifted flour, each time thoroughly mixing the dough so that there are no lumps.
All foods should be at about the same temperature, except for proteins, which are best beaten chilled.
Butter instead of vegetable oil gives a delicate taste and golden color when fried.
The dough for tender pancakes in butter should resemble liquid sour cream in density, then it will spread well in the pan. Use boiled water to bring the dough to the desired consistency.
The flour should be sieved 2 times, then it will be saturated with oxygen, and the pancakes will turn out to be tender and airy. And there will be fewer lumps.
Before baking pancakes, you need to grease the pan with oil and heat it up well.

Dough for tender pancakes with butter

The dough for tender pancakes cooks quickly enough, especially if you use a mixer and food processor. With the specified amount of ingredients, somewhere between 25-30 thin creamy pancakes are obtained.

1. Separate the whites from the yolks and put the whites in the refrigerator.

2. Rub the yolks with sugar.

3. Pour milk, cream and water into the mixture. We mix all the ingredients.

4. Add the sifted flour to the dough for tender pancakes in small portions, stirring constantly.

5. Melt the butter in the microwave, let it cool and pour it into the dough.

6. We take out the proteins from the refrigerator, add a pinch of salt to them and beat with a mixer into a cool foam.

7. Gently mix the proteins into the dough.

If the dough for tender pancakes is too thick, dilute it with boiled water. If it seems too runny, add some flour.

8. Grease a skillet with sunflower oil and heat well before baking. In principle, you will no longer need to lubricate it - the butter, which we have already added, will do everything. Pancakes generally turn golden instantly.

Delicate pancakes should have crispy edges and an appetizing sunny middle.

Filling for stewed apple pancakes with cinnamon

If you want to make your pancake filling but don't know which one, try the Apple Stew with Cinnamon. I really love this simple, delicious and healthy recipe... He always reminds me of tender pancakes from childhood that my mother prepares.

Ingredients for Cinnamon Stew

Apple - 4-5 pcs.
Sugar - 3-4 tablespoons
Cinnamon - 1 teaspoon
Some water.

Stewed apples for pancakes - preparation

1. Three apples on a coarse grater.
2. Put the apple mass in a ladle or small saucepan.
3. We begin to simmer over low heat.
4. After 5 minutes add water, cinnamon and sugar.

Simmer the apples to the desired degree of softness over low heat, stirring occasionally.

How to cook a recipe for delicious pancakes with thin milk butter- a complete description of the preparation so that the dish turns out to be very tasty and original.

Cooking instructions

Cooking time: 30 minutes

Video: Granny's thin pancakes with milk. DELICIOUS MENU. Step by step cooking

Video: How to cook pancakes with milk and butter WHAT TO COOK

Attention, only TODAY!

Pancakes are delicious with milk proven recipe

Pancakes with milk - general cooking principles

Pancakes with milk are one of the most common recipes used by housewives. These pancakes are thin, light and very tasty. Most often used wheat flour, you can also take buckwheat or oatmeal.

The thickness of the pancakes depends on the flour used. The thinnest pancakes made with milk are made from wheat flour. Much also depends on the quality of flour - it is advisable to take products top grade and fine grinding. Second-grade flour or bran flour will make thicker and fluffier pancakes.

From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try to make pancakes in milk from a mixture different varieties flour.

Pancakes with milk can be prepared with or without yeast. In the latter case, add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time.

However, for the third or fourth time, even and neat pancakes will come out. When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the underside of the pancake, pry it with a spatula and turn it over to the other side. Fry the pancakes on each side until golden brown.

Pancakes are baked only in a preheated pan greased with butter or vegetable oil.

It is imperative to put a piece of butter on the finished pancake - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and eggs, smoked chicken or salmon, or any sweet toppings.

Pancakes with milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensil used. It is best to take a cast iron pan for baking.

If you don't have one, any thick-bottomed non-stick skillet will work. The size of the pan should be the same size as the desired pancake diameter. From the dishes, you will also need a basin in which the dough will be kneaded, a scoop, a spatula, a fork or whisk, a knife and a brush to grease the pan. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

Preparation of products consists in sifting flour, measuring the right amount sugar, salt and other bulk products. Milk is usually warmed up.

If yeast is used, it is diluted in a little warm milk or water. You also need to melt the butter in advance.

Milk Pancake Recipes:

Recipe 1: Pancakes with milk

Pancakes with milk are very thin and light, they can be eaten with sour cream, honey or wrapped in any filling. The recipe uses flour, sugar, eggs, salt and milk.

Milk - 0.5 liters;
3 eggs;
1-1.5 cups flour;
Sugar - 0.5-1 tbsp. l .;
Salt - half a teaspoon;
Vegetable oil - 15-30 ml.

Break the eggs into a deep bowl and beat with a fork. Pour in half of the milk. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on the filling of the pancakes.

For sweet pancakes, you can add a little more sugar, and for meat and salty fillings, there should be less sugar, respectively.

Sift flour and gradually add to milk and egg mixture... It is better not to pour the flour all at once - you need to look at the consistency.

Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately thin, but not watery. You can add more milk to too thick dough, and flour to liquid dough.

V ready dough add vegetable oil. If you add butter, the pancakes will turn out rosy and porous. Grease the preheated pan with butter and begin to fry the pancakes in milk. When pouring the dough, keep the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden crust and turn it over. If the pancakes are torn, then there is not enough flour.

Recipe 2: Pancakes with milk Openwork

Such pancakes with milk are delicate, delicate and delicate. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the ingredients that make the pancakes so airy.

One and a half glasses of flour;
Sugar - 1 tbsp. l .;
Eggs - 2 pcs.;
Salt - half a teaspoon;
A glass of milk;
Half a liter of kefir;
1 tsp soda;
Vegetable oil.

Pour kefir into a saucepan and heat it up a little. Break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.

Bring the milk to a boil and start pouring into the dough in a thin stream, stirring continuously. In too batter you can add a little more flour. Then add 15-30 ml vegetable oil and mix everything again. It is better to bake pancakes in a cast iron pan. Grease the preheated pan with butter and start baking pancakes in milk.

Recipe 3: Pancakes with milk with starch and vanilla

This recipe can be used to prepare thin and very delicious pancakes in milk. The recipe is so successful that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute on each side.

Half a liter of milk;
4 tbsp. l. potato starch(no slide);
4 tbsp. l. flour (with a slide);
4 eggs;
Salt and sugar to taste;
Vanillin - to taste;
30-45 ml of vegetable oil.

We mix flour, salt, sugar, starch and vanillin. We heat the milk. We break the eggs and pour in a thin stream of milk. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the pan and grease with butter. Pour the dough so that it evenly covers the surface of the pan with a thin layer.

Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is thin, you do not need to add flour. The pancakes should be very thin and lacy.

These pancakes can be stuffed smoked chicken or fish, cottage cheese with raisins or a garlic-cheese mixture. There are a lot of options.

Recipe 4: Pancakes with milk Custard with yogurt

Custard pancakes in milk with yogurt have a special, specific structure, but they turn out to be no less tasty from this. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. Both adults and children will love these pancakes.

A quarter teaspoon of salt;
Sugar - 3-4 tbsp. l .;
250 ml boiling water;
1 teaspoon baking powder
8-9 Art. l. flour;
250 ml of milk and yogurt;
2 eggs;
Butter;
9. Vegetable oil.

Beat eggs with salt and sugar. Pour in milk and yogurt, mix everything thoroughly. Pour in flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then add baking powder, but do not stir! Then pour in boiling water.

Grease a hot pan with vegetable oil and fry the pancakes on each side. Don't add too much dough or the pancakes will be thick. Put a piece of butter on each hot pancake.

Recipe 5: Pancakes with milk and yeast

Yeast pancakes with milk are very tasty and fluffy. Ideal for both sweet and savory fillings.

330 g flour;
2.1 large egg;
20 g sugar;
7 g of yeast and salt;
25 g butter;
550 ml of milk.

We heat the milk, pour out a small part and dilute the yeast in it. Leave for 10 minutes. fresh yeast it takes 20 minutes.

Dissolve salt and sugar in the other part of the milk, then add milk with yeast. Mix everything, break the egg and add flour. Pour ghee into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir periodically.

We bake pancakes in a frying pan preheated with oil. The pancakes are about 3 mm thick.

Recipe 6: Pancakes with milk with yogurt

Another simple one but delicious recipe pancakes in milk. The difference between such pancakes from other recipes is the use of yogurt.

2 eggs;
Half a glass of sugar;
One and a half glasses of yogurt;
Half a glass of milk;
A teaspoon of baking soda;
A quarter teaspoon of salt;
2 cups of flour;
45 ml of vegetable oil.

Beat the eggs with sugar and salt, then pour in the yogurt. Sift the flour and gradually add it along with the soda. Beat the dough with a mixer, then pour in the milk and mix everything again. Cover the container with the dough with a napkin and leave it for half an hour.

The dough then thickens a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything well. We bake pancakes in a frying pan preheated with oil on both sides.

If the pancakes are constantly tearing, try adding more flour to the dough. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;

If the pancakes are baked for the filling, it is best to fry the pancake on one side only. In this case, the filling is spread on the fried side. The other side will brown in a pan or oven.

The most common mistakes in the process of making pancakes with milk:

Beating the dough too vigorously can cause the pancakes to become rubbery;

If the soda has not been sufficiently quenched, the finished pancakes may have an unpleasant aftertaste;

You need to correctly determine the number of eggs. An overabundance of eggs in the dough will make the pancakes look like an omelet or scrambled eggs, and with a lack of eggs, the pancakes may fall apart;

To prevent the edges of the pancakes from burning, you do not need to transfer sugar to the dough;

Too much butter in the dough will make the pancakes too greasy, shiny and tasteless.

Thin pancakes with milk and butter

1. Whisk eggs, sugar, salt in a deep bowl, add a glass of warm milk, mix, then add a glass of flour, whisk well, pour in another glass of warm milk, mix.

2. Pour the resulting mixture back and forth with a ladle and pour back into the bowl several times, leave for 15 minutes.

3. Preheat a pancake pan, add a tablespoon of oil to the mixture before frying and mix well.

4. Pour an incomplete ladle into a frying pan with a diameter of 20 cm and fry until tender for half a minute, then turn over and fry for a few seconds, put the resulting pancake on a plate and grease with a piece of butter planted on a knife, repeat the procedure for the rest of the pancakes.

Thin pancakes with milk: classic and new recipes

With the arrival of Maslenitsa, I want to bake a whole plate thin pancakes with milk to treat all relatives, friends and, of course, yourself! For this bright holiday, salty and sweet pancakes are prepared, served with different fillings, jams, chocolate. Interestingly, you can cook pancakes in milk in different ways: there are as many housewives, there are so many recipes, but many of the methods have become traditional.

A selection of recipes for thin pancakes

It is convenient to wrap the filling in thin pancakes, they do not break and keep their shape well. Even a novice hostess can cope with baking, the main thing is to take a frying pan to which they do not burn, so that the pancakes do not break when turning over.

Traditional recipe for thin pancakes with milk

They cook quickly, have a pleasant yellowish color. They can be called universal, since they are combined with different sweet and salty fillings. This recipe will take 40 minutes to make pancakes.

Ingredients for 4 servings:

5 small eggs or 4 large;
sifted first grade flour - 400 grams;

sugar 2 tbsp. l;

salt - on the tip of a teaspoon;

milk - 1 liter.

Beat eggs with sugar, for this you can use an electric mixer. It is most convenient to do this in a special tall glass so that the base of the dough is not splashed.
Pour the resulting mass into a deep bowl, gradually add salt, flour and milk, stir until smooth. Important: for the dough to turn out without lumps, take milk room temperature.
We leave for 20 minutes.
Stir with a ladle, add sunflower oil.
Fry in a well-heated skillet without additional oil.

Custard pancakes with milk and boiling water

These thin pancakes are made without sugar, so they go well with mushroom and meat filling... It will take fifteen minutes to prepare the dough.

1 cup flour;
2 eggs;
a glass of milk and boiling water;
salt - a pinch;
2 tbsp. l of vegetable oil.

Beat eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
Add cold milk, flour and continue whisking.
When the dough turns into homogeneous mass without lumps, add vegetable oil.
Before baking pancakes, grease a skillet with butter or vegetable oil.

Most housewives will agree that these are the best milk pancakes as they cook quickly and taste great!

Pancakes with butter

How to make pancake dough with butter? Easier than you think: we prepare traditional dough, add butter instead of vegetable oil, or in a 1: 1 ratio. Cooking time - 35 minutes.

milk - two glasses;
flour - one glass;

Butter Sugar

sugar - two tablespoons;

salt - on the tip of a teaspoon;

vegetable oil - one tablespoon;

butter - 20 grams;

two eggs.

Butter can be added to the dough or used for more interesting option: Chop on the tip of a knife and grease each pancake after removing it from the pan and placing it on a plate.

Sweet airy pancakes will appeal to everyone, especially toddlers. To prepare them, you will need half an hour of free time.

Refined oil Baking powder

a pinch of salt and the same amount of baking powder for the dough;

3 tbsp. l. Sahara;

1.5 cups flour;

2 tbsp. l. refined sunflower oil;

To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the pan.

If you have made the dough, but do not have time to fry everything at once, leave it in the refrigerator. Nothing will happen to the dough during the day, on the contrary, the thinnest pancakes will turn out.

Delicate thin pancakes

We offer a dough for thin pancakes with the addition of baking powder, preparation will take 30 minutes. They go well with gentle cheese filling, berries, fruits. Pancakes turn out to be sweet, keep this in mind when choosing the filling.

wheat flour - 2 glasses of 200 grams;
milk - one and a half glasses;
baking powder - 1.5 tsp;
sugar - 4 tbsp. l;
a pinch of salt;
7 tbsp. l. vegetable oil.

Openwork pancakes with milk

These are very tasty pancakes, they turn out to be tender and thin. They look appetizing, the surface is with small holes. They go well with any fillings.

1 tsp. vegetable oil and soda;
a quarter teaspoon of salt;
1 tbsp. l. Sahara;

one and a half glasses of flour;

2 eggs;

1 glass of milk;

2 full glasses of kefir.

Cooking instructions:

Pour kefir into a saucepan and heat it up a little, make sure it is not hot.
Add eggs, sugar, salt, soda and mix with a whisk or mixer.
Stir the dough and add flour. It is necessary to achieve the consistency of thick sour cream.
Bring the milk to a boil and pour it into the dough in a thin stream, with the help of this technique it becomes a custard.
Add butter - and the dough is ready!
If you have a cast-iron frying pan on your farm, bake pancakes on it, having previously greased it with vegetable oil, regardless of whether there is oil in the dough or not.

Thin pancakes with milk with starch

To properly prepare pancakes according to this recipe, do not add or change anything, adhere to the proportions as in the instructions. It will turn out delicious, because pancakes literally melt in your mouth.

three teaspoons of vegetable oil;
salt - on the tip of a knife;
2 tablespoons of sugar;
four tablespoons of flour with a slide;

four eggs (if small, you can five);

500 ml of warm milk;

four tablespoons of starch without a slide;

vanillin - on the tip of a knife.

Instructions and subtleties of preparation:

Pancakes with starch - video

The advantage of this recipe is that the dough can be prepared for future use, it is well stored in a bottle in the cold. Naturally, the dough will not stand for several days, but it will well last until the next morning so that you can make pancakes for breakfast. It will take 35 minutes to cook, no more.

vegetable oil - three teaspoons;
salt - on the tip of a knife;
sugar - three tablespoons;
flour - ten tablespoons;
two eggs;
milk - three glasses.

Cooking instructions:

As in the previous recipes, any filling is suitable, but even without it with tea, such pancakes go away imperceptibly.

Each hostess is looking for her own perfect recipe so-called pancakes on thin crust... Secret lace pancakes- in the addition of soda. So, write it down.

vegetable oil - 0.5 cups;
soda - 1 tsp. with a top;
salt - a quarter teaspoon;
sugar - 2 tbsp. l .;
flour - two glasses;
egg - 4 pcs.;
milk - 1.5 liters;

Step-by-step cooking instructions:

Beat eggs with sugar and salt.
We extinguish tea soda with boiling water.
Add soda to the egg mass and beat with a mixer.
Sift flour through a sieve, add to the dough in portions, beat.
We heat the milk so that its temperature is slightly above room temperature.
Add milk in a thin stream, stirring the dough constantly. Pour milk from the teapot - this way there will be no lumps.
The dough should have a consistency like fermented baked milk.
Add vegetable oil, mix.
We bake in a hot frying pan, grease it with oil for the first time. For subsequent pancakes, this is not necessary, because there is so much oil in the dough.
It turns out thin pancake "canvases" in which the filling is well wrapped. Take a little toppings, it tastes better. A good option: wrap salmon or caviar inside, but for the everyday version, cabbage with an egg will do.

Yeast pancakes are easy to prepare, there are a lot of them. We will prepare this recipe according to GOST, it will turn out deliciously, like in childhood.

Ingredients according to GOST, weight is indicated in grams, so it's good if you have a kitchen scale:

We prepare the yeast: we heat 150 grams of milk and dissolve the yeast in it. We leave for 10 minutes.
Dissolve salt and sugar in the remaining milk, gradually add to the yeast, mix.
Beat the egg, add to the dough.
Add flour, stir constantly so that no lumps form.
Now you need to melt the butter, pour it into the dough. Beat everything with a mixer or a whisk, as a result we get a smooth dough, in consistency it is like sour cream.
We put it in a warm place for 3 hours, but during this time it needs to be stirred periodically.
Fry pancakes on both sides.
Please note that the pancakes should not be too thin, 3 mm thick.

Pancakes like velvet

We offer another recipe without baking soda. They turn out to be light with delicate taste... An important advantage is that this is a simple recipe that doesn’t require any cooking skills.

The question of which oil to fry pancakes in is far from idle. After all, there are many recipes for this delicious dish. There are Russian pancakes, for which yeast is added to the dough. By Ukrainian recipe used by spoiled milk, kefir or whey. In this case, you get thin, delicate, like lace, pancakes. Vegetable oil can be poured into the dough (at the final stage of kneading). Then such pancakes can be fried in general in a dry frying pan. In a word, each recipe for this dish also involves the use of a certain type of oil for heat treatment... But what do you need to know so that the first pancake is not lumpy? And also the second and third? Secrets correct preparation pancakes you will read in this essay.

Pan

There are three factors that play a decisive role in ensuring that the products do not burn or stick. The first is dough. Don't make it sweet. Sugar makes the food burn and stick to the pan. If the pancake still breaks, you need to add an egg and a little flour to the dough. You should also know when to stop when pouring the base into the pan. There should not be too much dough, even if we bake thick pancakes. The second factor is the frying pan. It is better that it be cast iron. This porous material gradually becomes saturated with the oil on which the pancakes were baked, and over time it forms a natural non-stick coating... Cast iron cannot be damaged by scratches like a Teflon frying pan. This metal perfectly withstands temperature changes. And it doesn't matter what to fry the pancakes on, what kind of oil to pour into the pan, the main thing is that this dish is not used for anything else. There are also modern alternatives to the timeless classics. These are pans with ceramic, granite or marble surfaces. They are more expensive than Teflon ones, but their quality is also higher. But aluminum and light metal pans are absolutely not suitable for baking pancakes.

Types of fats

In cooking, for frying various dishes, butter, olive, corn, sunflower, rapeseed, margarine, spread, lard and lard are used. As you can see, the choice is quite large. In what oil to fry pancakes so that they turn out golden and, as if by magic, separate from the bottom of the pan and slide into the plate? To answer this question, we need to understand the smoke point. This is a very important point, and not only in the culinary aspect, but also in the field of health care. After all, if the oil goes beyond the smoke point, into its chemical composition irreversible changes occur and carcinogens are released. In this regard, culinary specialists never fry in flaxseed oil, since it has a low boiling point. A good pancakes are obtained only when we heat the pan well.

Butter and its types

In this product derived from cow's milk, approximately 70-80 percent fat. The rest is impurities. How does butter behave in a frying pan? First of all, water is released from it, hence the hiss and splashes. Next, impurities begin to burn out - milk protein. It gives the food a pleasant nutty flavor. Butter gives the products that are fried in it an appetizing crisp crust. But its smoke point is quite low. In butter, you can only simmer food or simmer them over low heat. Spread and margarine behave even worse in a frying pan. They contain a lot of water and other unwanted impurities. But in what oil it will be good to fry pancakes, so it is in ghee. "Who cares?" - you ask. After all, butter, having melted to a liquid state and solidified again, does not lose its properties. In fact, its smoke point rises from 100 to 250 degrees. Therefore, ghee (as it is called refined in India, Pakistan and other countries of South Asia) is often used for frying food.

Vegetable fats

Let's first understand how they are mined. Olives, sunflower or corn kernels are placed under a press and crushed. The result is virgin oil. It is the best. However, its smoke point is low. And the aroma carries the smell of raw materials. Extra Virgin olive oil has a greenish hue and a bitter taste. But this does not affect the product that is fried with such fat. The main thing is that Extra Virgin has a low smoke point. The cakes remaining from the first squeeze are subjected to further processing in order to squeeze out as much oil as possible from them. Sometimes heat and chemicals are used for this purpose. This product is called Pomace Oil. And if you really wonder about what oil to fry pancakes in, then we can recommend just this, secondary pressing. It can be unrefined and refined. The latter is better for frying. It has a high smoke point and does not foam in the pan or splatter.

Vegetable oils: what they are

We have already explained the classification of these fats according to the degree of their processing. Olive oil, even for frying, is quite expensive with us. Consider other types of vegetable fats. The cheapest is 120 degrees. When purified, the smoking point becomes higher - 140 ° C. For comparison: Olive Pomace Oil begins to boil after 160 degrees. But the frying pan on which we have to bake the product must be calcined an order of magnitude more. It is not hard to guess now in what oil to fry pancakes. On one with a high smoke point. These are corn, soybean and rapeseed. However, nutritionists may object. The last two products contain a lot of cholesterol unnecessary for the body. In terms of usefulness, the leader olive oil... But it is also the most expensive.

Lard and lard

These animal products also have a high smoke point. That's why lard and lard is also a must have in mind if you are new to cooking and are interested in how to fry pancakes in a pan. The chef's advice is that these fats give the food a golden color and leave a soft texture. They are also easy to use, especially lard. You just need to chop a piece on a fork and run it along the bottom of the pan each time before pouring the dough. However, there are also disadvantages here. The lard should be absolutely fresh and not salty. The product will immediately convey its unpleasant aroma to the pancakes with a smell. The same requirement applies to lard. It is best to put it in a plate, which is placed on the edge of the stove - not on the fire, but near it.

Mixture of oils

Any fat suitable for frying pancakes has its own advantages and disadvantages. Butter, for example, makes products soft and delicious. But it has bad cholesterol in it. Vegetable oil, especially refined oil, does not contain it. But the pancakes baked on it are too greasy. Let's try to combine these two fats. Many housewives, when asked how to fry pancakes, in which oil is better, answer: a mixture of vegetable and butter. Moreover, the latter should be melted. The main thing is not to overdo it with the amount of fat. It should be minimal. The frying pan should shine a little with grease, and that's it. Therefore, chefs go to great lengths to avoid adding too much fat. A half of a raw potato is strung on a fork, dipped in butter with a cut and passed through a frying pan. Or they use modern silicone brushes.

Fry without oil

Now it has become fashionable to cook food without any fats. Non-stick Teflon pans, as well as those with granite, ceramic or marble surfaces, are in great demand. Having such kitchen utensils, you do not need to wonder what oil to fry pancakes in. Reviews are still advised to grease the pan before pouring the first portion of the dough onto it. Then you can do without fat at all. But if you have a good cast-iron frying pan at your disposal, then you can also fry pancakes on it without oil. But in this case, you need to make the appropriate dough. There are recipes when a certain amount of vegetable oil is added to the base of pancakes at the final stage. And don't forget to heat the skillet well before pouring the dough.

Fats not to use

So pancakes? We have already listed the fats that will help make your products golden, soft, tender and delicious. These are refined corn or sunflower oil, olive Pomace Oil and ghee. What fats are not suitable for making pancakes? These are margarine and spread, grape, flaxseed, sesame, coconut and nut oils. Frying on extra virgin olive oil will also not work due to its low smoke point. Rapeseed and soybean will give the pancakes an unpleasant smell. Lard fat is suitable for frying only when it is fresh.

How to cook pancakes in butter recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Not sure how to make pancakes to make them fragrant, thin, crispy golden edges and delicious? Then try this simple recipe - butter pancakes will exceed your expectations! They are perfectly fried and never stick to the pan, even for novice housewives.

By this recipe you can make pancakes for Shrovetide or any other day for breakfast - your guests will surely love them creamy taste that goes well with absolutely any filling. They are suitable for serving with caviar or with stewed cabbage, with boiled meat, fried with onions, as well as with sweet jams, condensed milk and just sour cream.

wheat flour of the highest grade - 2 glasses;

milk (any fat content) - 1.5 cups;

chicken egg (large) - 1 pc .;

sugar - 1 tbsp. spoon;

salt - 1 pinch;

vegetable oil - 2 tbsp. spoons;

butter - 20 g.

Exit - 7-8 large pancakes.

Cooking pancakes in butter

All ingredients, including milk, egg, and butter, should be at room temperature.

Drive an egg into the milk, add a little salt, add sugar, pour in sunflower and put butter (if you don't have room temperature butter at hand, you can quickly melt it in microwave oven within 1-2 minutes, but not allowing it to boil!).

Pour in gradually to liquid ingredients the whole portion of flour, sifting it through a sieve to saturate the dough with oxygen, and then mix for 5-7 minutes using a blender or mixer so that no lumps remain, flour, butter and sugar are well dispersed. If desired, at this stage, you can add a little vanilla - on the tip of the knife.

By consistency pancake dough in butter, as a result, it should turn out like liquid sour cream.

As soon as the dough is ready, it must be sent to the refrigerator for 1 hour - this simple trick will thicken the butter that is part of the dough, which will make it more elastic and tasty in the final dish.

After an hour, heat a large pancake pan and pour the dough into it in portions, using a ladle, turn over when the pancake is fried. You do not need to grease the pan, as there is enough oil in the dough to make the pancakes perfectly fried until they are golden brown, but do not burn or stick to the bottom or walls.

You can serve ready-made pancakes with any filling cold or hot, fresh from the heat. Bon Appetit to you and your guests!

Pancakes with milk, Pancakes thin

All rights to materials located on the website www.RussianFood.com. protected in accordance with applicable law. For any use of the site materials, a hyperlink to www.RussianFood.com is required.

The site administration is not responsible for the result of applying the above culinary recipes, methods of their preparation, culinary and other recommendations, the operability of the resources to which the hyperlinks are placed, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com

TOP - 15 best pancake recipes for Shrovetide 2016

In 2016, Pancake Week falls on March 7-13. Especially for you, we have prepared TOP - 15 pancake recipes that should surprise your beloved household members and guests.

Granny's thin pancakes with milk

Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cups cream
5 tbsp butter
50g sunflower oil
3 tbsp Sahara
0.5 tbsp salt

Preparation:
Sift flour before use. Add eggs, sugar and salt.
Pour in 2 cups of milk and mix until smooth. V finished dough there should be no lumps.
Add cream to the dough.
We heat the butter in a water bath to a liquid state and add it to the dough. The butter must not be hot!
The dough should be thick with sour cream so that it spreads beautifully along the bottom of the pan, but not too runny.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.

Ingredients:
3 eggs
3 tbsp. milk
1.5 tbsp. flour
3 tbsp. l rast. oils
3 tbsp. l sugar
salt

Recipe:
Beat eggs in a stable foam, add one glass of milk, salt, sugar. Gradually add flour into the mixture, mix until the lumps disappear. Add the remaining milk, stir and add vegetable oil. Beat well and bake in a hot pan (I grease the pan with vegetable oil before baking the first pancake). Grease the finished pancakes with butter!

Ingredients:
1.5-2 cups flour
0.5 liters of milk
3-4 eggs.
sugar 1 tablespoon,
vegetable oil 1 tbsp
a pinch of salt.

Preparation:
Mix the ingredients for the pancake dough. Pour some dough (into a measuring cup), add cocoa powder and some sugar. As soon as the white dough is poured into the pan, pour the dark dough with any pattern on top through the "spout", turn the pancake over and fry. The filling can be anything you want.

Super thin pancakes

The pancakes baked according to this recipe are very, very thin, elastic and tasty.

Ingredients:
Milk - 500 ml
Flour - 4 rounded tablespoons (

150 g)
Starch - 4 tablespoons (

100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt - 0.5 tsp

Preparation:
To make pancakes without small holes, you need to prepare the dough without using a mixer.
To make the dough, combine flour, starch, salt and sugar. Add eggs to the dry mixture, stir. Pour in the warm milk gradually, stirring constantly.

Knead the dough thoroughly to loosen any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Stir everything well again. As a result, you should have a fairly thin dough. Let it steep for 30 minutes. This will allow the flour gluten to swell and your pancakes will be more elastic and will not tear when baking.

Oil the skillet only for the first pancake. All the rest are in a dry frying pan.

Advice:
- this dough contains starch that does not dissolve in milk or water. This leads to the fact that the dough constantly tends to stratify and must be stirred. It is advisable to do this before each next set of dough in a ladle.
- the dough for such pancakes is quite liquid. It looks more like water than dough. Don't try to thicken it by adding flour or starch. In this recipe, you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe.
- when frying pancakes, it is very important to choose the right temperature regime. Pancakes should be done quickly enough. If the pancake takes too long to cook, turn up the heat.
- if you do not have enough experience in frying pancakes, start with a frying pan with a smaller diameter. the larger the diameter of the pan, the more obvious potential problems become.
- super recipe thin pancakes designed for the preparation of precisely thin pancakes. Pouring too much dough into the pan will likely make it difficult to turn the pancake over without tearing it, and it will take too long to bake. You need to add enough dough to cover the bottom of the pan with a thin layer.
- dough with the addition of starch is less "dense" and breaks more easily during baking than regular dough for pancakes, so it is important that the pancake is sufficiently baked on one side and only then flip it over to the other side.
- since starchy dough pancakes have a lighter structure and break more easily when baked, they need to be turned more accurately than pancakes made from regular dough.

Pancake cake "Makovka" with custard

Ingredients:
dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml

cream:
milk 400 ml
sugar 4 tbsp
flour 2 tablespoons
butter 1 tbsp
egg yolk 3 pcs
poppy seed 2 tbsp

Preparation:
1. Prepare pancake dough: mix eggs, sugar, salt.
2. Add milk and stir with a whisk. Pour in the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and refrigerate.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and heat.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the fire and add the poppy seeds.
7. Mix everything well. Cool the cream. Assemble the pancake cake, spread cream on each pancake, 1-2 tablespoons of cream on the pancake.
8. Put the cake in the refrigerator for a couple of hours. Enjoy your tea!

Pancake chocolate cake for breakfast

Ingredients:
Pancakes:
- Egg - 4 pieces
- Milk - 1.5 cups
- Water - 1 glass
- Flour - 2 glasses
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons

Filling:
Whipped cream / Nutella / chocolate mousse or anything at will

Preparation:
Combine all pancake ingredients in a blender and whisk for about 10 seconds. Refrigerate the dough for an hour. Fry thin pancakes in a preheated skillet in butter.
Place on a plate and coat the pancake layers, alternating chocolate paste in whipped cream. Sprinkle cocoa on top, and make the hearts with powdered sugar.

Custard pancakes with milk
Preparation:
Dough:
1. Half a liter of milk
2.Beat 2 eggs with a whisk
3. Add 1 tsp. baking powder and flour enough to make a dough like a pancake
4. Then pour 1 glass of boiling water, stir.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual in a hot frying pan, on both sides!

Creamy curd pancake cake with cherry jam

Ingredients:
For pancakes:
- 375 ml of milk
- 200 g of wheat flour
- 1 egg
- 40 g of sugar
- 25 ml of vegetable oil

For filling:
- 300 g of cottage cheese
- 300 ml cream 35%
- 35 g icing sugar
- 200 g. cherry jam
- 100 ml of water
- 1 tsp. starch
- 30 g of sugar
- ¼ h. L. cinnamon
- 30 g almonds

Preparation:
1. Prepare pancakes (you should get 9-10 pieces, you need 9).
2. Trim the edges on a plate with a diameter of 1-2 cm smaller than the pancakes. Whip the cream with the powder into the cream and mix with the cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 - with jam, then again grease 3 with cream, 1 - with jam and the rest - with cream. Grease the sides with cream as well. Refrigerate for 2 hours.
4. Pour boiling water over the almonds and leave for 5 minutes. Peel and grind lightly in a blender.
5. Cook jelly from water, starch and sugar, add cinnamon at the end and cool.
6. Pour jelly over the cake and sprinkle with nuts. Put in the refrigerator again for an hour.

Delicate pancakes on kefir with boiling water

Ingredients:
flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp
soda 0.5 tsp
vegetable oil 2 tablespoons
salt 0.5 tsp

Preparation:
Beat eggs with salt
Add boiling water without stopping whipping
Pour in kefir
Mix the sifted flour with soda. We add to our liquid, put sugar, vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
Bake in a greased skillet until golden brown.

The pancakes are very tender, which at first turned badly for me. But then I adapted and everything worked out.

Chocolate Pancake Cake with Whipped Cream

Ingredients:
- 175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 gr sugar
- 1/4 tbsp salt
- 4 tablespoons vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 gr icing sugar
- 90 gr melted chocolate
- fruits

Preparation:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml of milk. Mix well.
Heat a frying pan with vegetable oil over medium heat. When the pan is hot, pour the dough into the pan with a ladle. We fry one side.
Using a spatula, gently turn the pancakes over and fry on the other side until tender. Repeat until we have used all the dough.
Let the pancakes cool completely.
Whip the cream with 4 tablespoons. icing sugar.
Lubricate the pancakes with whipped cream, laying each pancake on top of each other.
Decorate with fruit on top.
Fill with melted chocolate.

Pancake pie with curd filling

Ingredients
ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l .;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l .;
sour cream - 3 tbsp. l.

Preparation
Bake thin pancakes according to your favorite recipe.

Prepare the filling. To do this, grind cottage cheese with an egg, sugar, vanilla sugar, add chopped dried apricots, mix.

Put the filling on the pancake, roll it up.

Grease a baking dish with oil. Spiral pancakes with filling.

Prepare the pancake pie filling. To do this, lightly beat the eggs with sugar, add sour cream, mix until smooth.

The whole pancake cake Cover evenly with pouring, put the cake pan in an oven preheated to 190 degrees for 30-35 minutes.

Thin banana pancakes without butter

Ingredients:
a glass of milk
175 g sifted flour
h. l. baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
pinch of cinnamon
rast. frying oil (not much)

Cooking method:
1. Cut the banana and mix with milk in a blender. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl and stir.
3. Pour the liquid into the dry mixture and beat with a whisk.
4. Heat the pan well, pour a drop of oil before frying the first pancakes.
5. Pour the dough according to Art. l. and give it the shape of a flat circle.
6.On one side, bake the pancakes until bubbles appear (over medium heat).
7. Then turn over.

Custard pancakes with kefir

Ingredients:
2 tbsp. kefir (it is better to take not fatty)
2 tbsp. flour
2 eggs
1/2 tsp soda
2-3 st. l. vegetable oil
salt, sugar to taste

Preparation:
Stir kefir, eggs, flour, salt, sugar, whisk slightly.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, stir,
let stand for 5 minutes. Add 2-3 tbsp. l. vegetable oil, mix and fry the pancakes))
Also thin and very perforated pancakes come out) For the recipe, thanks to Marfusha)
Be sure to bake in a VERY hot frying pan and then there will be much more holes)

Banana pancake cake with yoghurt and walnut glaze

Pancakes:
Butter - 4 tablespoons
Large ripe banana - 1 pc (about 170 g, or ½ cup puree)
Milk - 235 ml
Flour - 95 g
Egg - 4pcs
Brown sugar - 2 tablespoons
Vanillin - ½ teaspoon
Salt - ¼ teaspoon
Cinnamon - ½ teaspoon
Nutmeg - ¼ teaspoon
Pinch of ground cloves

Filling:
Cream cheese- 225 g
Plain yogurt (Greek) - 345 g
Sugar - 65 g
Vanillin - ½ teaspoon

Glaze:
Heavy cream for whipping - 120 ml
Brown sugar - 50 g
Butter - 15 g
Chopped walnuts- 50 g
Vanillin - ½ teaspoon
Salt to taste

Preparation:
In a blender, beat the banana until puree, add the butter and then the rest of the pancake ingredients and beat until smooth. Pour the dough into a bowl (quite thin in consistency), cover with cling film and refrigerate for at least an hour. Whisk the cooled dough thoroughly and fry the pancakes on both sides in a hot frying pan until golden brown.

Filling: Whisk the cream cheese until fluffy, gradually add yogurt, sugar and vanillin. Whisk until smooth.
Place the filling between each pancake, and the rest of the cream on top of the cake.

For icing, use a hand mixer to whip the cream with brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes, stirring occasionally. Add vanillin, salt and chopped nuts. Place the icing on top of the cake immediately.

Manna oat pancakes

Delicate pancakes without flour, well, just delicious! They turn out to be lush and melt in your mouth!

Ingredients:
1 tbsp. oatmeal
1 tbsp. semolina
500 ml kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp soda
1/2 tsp salt
3 tbsp. l. vegetable oil

Preparation:
Mix in a bowl semolina and cereals... Fill them with kefir, mix and leave for 2 hours. Beat eggs, add to a bowl. Add salt, sugar and soda. Pour in oil, mix. And fry pancakes.

Creamy Pancake Recipe

If you bake pancakes in butter, they will have an appropriate creamy taste, as well as a delicate dough structure that will appear taste ready-made cakes. There are several recipes to follow when preparing this nutritious and delicious dish.

For pancakes with butter, we need:

one and a half glasses of milk
2 tablespoons sugar
3 eggs
8 tablespoons flour (for pancake dough it is better to use premium white wheat flour)
3 tablespoons butter
a third of a teaspoon of salt.

The recipe for thin crepes with cream is designed for eight servings, cooking time is about 40 minutes.

Stir eggs, salt and sugar until the sugar crystals dissolve in the mixture.
Add a glass of milk, leave half a glass for later, stir.
Add flour, stir until the dough is smooth.
Add half a glass of milk, stir.
Add warm (not hot) melted butter, stir with a spoon.

We bake in a heated frying pan greased with a little vegetable oil. After baking the first pancake, you do not need to grease the pan, and the finished cakes can be stacked and after two or three pancakes, pour a little butter.

The following pancakes can be prepared quickly, with experience in 20 minutes. We need:

2 cups of flour
4 tablespoons butter
3 eggs
1 liter of milk
a teaspoon of sugar
a third of a teaspoon of salt.

Add salt to the eggs and mix with a mixer.
Pour in milk.
Add a little flour, break the lumps with a mixer, mix until the mixture becomes homogeneous.
Melt the butter, wait until it cools down and pour it into the dough, stir with a spoon.

Lubricate the pan with a piece of butter. You can eat it with any filling, but you can just eat it with fatty sour cream.

The oil has been known for a long time - this fat of animal origin is formed as a result of whipping sour cream. Homemade oil it's very simple to do - you need to take three-liter jar, pour half a liter into it homemade sour cream, close the lid and beat the sour cream by shaking the jar. If the sour cream is from the refrigerator, shake it for about one hour. But if it is at room temperature, it can be heated in a water bath, then the whipping process takes 10 - 15 minutes. If the sour cream is too cold and you need to speed up the process, you can pour in some hot water. When the oil begins to form, the oil will separate into lumps and the butter will be the oil whey. The oil is collected with a spoon and squeezed in a saucer.

The composition of the oil and its effect on human health began to be studied at the beginning of the twentieth century. Cholesterol and saturated fats were declared the culprit of cardiovascular diseases, and it was especially against cholesterol that they took up arms. In the twentieth century, in order to avoid vascular disease, people began to limit the use of this creamy product. But heart disease has become not less, but on the contrary, even more. Probably the point is not in cholesterol, but in the fact that its concentration in different products began to increase due to the deterioration of their quality, and in a sedentary way of life.

But at the end of the twentieth century, oil often had a completely different composition than, say, in the nineteenth century. Vegetable fats, which tend to accumulate in the body and clog blood vessels, are often added to its composition. In addition, preservatives, emulsifiers, dyes and other additives were added to the oil, with the help of which the product began to be stored longer and had a better presentation.

The benefits of natural butter:

the beneficial substances contained in the oil improve vision, skin, and have a good effect on performance;
lauric acid is used to treat fungal diseases;
saturated fats resist tumors in the human body (not as a therapeutic, but as a prophylactic agent);
cholesterol, which everyone criticizes so much, helps to increase immunity, helps a person resist low temperatures in the cold season;
linoleic acid strengthens the immune system;
a lot of vitamin D, which helps a person to absorb calcium;
arachidonic acid is used by the body in the brain;
a high-calorie product adds strength (contributes to obesity only in cases of inactivity);
oil normalizes the flora of the gastrointestinal tract.

Butter is useful in small quantities, but, undoubtedly, a high-quality creamy product can and should be consumed at least several times a week. Alternatively, it can be added to different dishes, baked goods, use for frying, and, of course, butter can be included in pancakes.

Date of publication: 2016-06-24

I liked the recipe: 32

Recipe: Pancakes - with butter

Ingredients:
milk - 500 ml;
flour - 250 g;
chicken eggs - 2 pcs. ;
salt - 0.5 teaspoon;
butter - 2 tablespoons;
vegetable oil - 1 teaspoon;
granulated sugar - 100 g;
vegetable oil - 1 teaspoon

While we were mixing everything, our oil warmed up.

We also add it to the rest of the products.

And we begin to interfere. This time I mixed with a spoon, but you can also use a whisk.

All ingredients are gradually mixed.

And this dough turns out.

When everything is mixed, we begin to add a little milk and make the dough thinner.

As a result, we should get a batter, but such that when stirring it is not like water, but thicker and richer.

Now we put the pan on gas, heat it up and grease it a little with vegetable oil. Lubricate only once, before baking the first pancake. We take a ladle and use it to pour our dough into the pan and evenly distribute it over the pan.

Our dough will bubble.

And when you see how our pancake will be fried and cease to stick to your hands (I tried this at first), then you can get it out. Here is a view of the finished pancake.

We throw it out on the table.

Prepares quickly and easily. And for breakfast you can always treat yourself to such pancakes.

Bon Appetit everyone!

Cooking time:PT00H40M 40 min.

Estimated Serving Cost:RUB 100

Thin pancakes with milk: classic and new recipes

With the arrival of Maslenitsa, I want to bake a whole plate of thin pancakes in milk to treat all relatives, friends and, of course, myself! For this bright holiday, salty and sweet pancakes are prepared, served with different fillings, jams, chocolate. Interestingly, you can cook pancakes with milk in different ways: there are as many housewives, there are so many recipes, but many of the methods have become traditional.

A selection of recipes for thin pancakes

Traditional recipe for thin pancakes with milk

They cook quickly, have a pleasant yellowish color. They can be called universal, since they are combined with different sweet and salty fillings. This recipe will take 40 minutes to make pancakes.

Ingredients for 4 servings:

5 small eggs or 4 large;
sifted first grade flour - 400 grams;

sugar 2 tbsp. l;

salt - on the tip of a teaspoon;

milk - 1 liter.

Custard pancakes with milk and boiling water

These thin pancakes are made without sugar, so they go well with mushroom and meat fillings. It will take fifteen minutes to prepare the dough.

1 cup flour;
2 eggs;
a glass of milk and boiling water;
salt - a pinch;
2 tbsp. l of vegetable oil.

Beat eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
Add cold milk, flour and continue whisking.
When the dough turns into a homogeneous mass without lumps, add the vegetable oil.
Before baking pancakes, grease a skillet with butter or vegetable oil.

Most housewives will agree that these are the best milk pancakes as they cook quickly and taste great!

Pancakes with butter

How to make pancake dough with butter? Easier than you think: we prepare traditional dough, add butter instead of vegetable oil, or in a 1: 1 ratio. Cooking time - 35 minutes.

milk - two glasses;
flour - one glass;

Butter Sugar

sugar - two tablespoons;

salt - on the tip of a teaspoon;

vegetable oil - one tablespoon;

butter - 20 grams;

two eggs.

You can add butter to the dough or use it in a more interesting way: chop it on the tip of a knife and grease each pancake after you remove it from the pan and place it on a plate.

Sweet airy pancakes will appeal to everyone, especially toddlers. To prepare them, you will need half an hour of free time.

Refined oil Baking powder

a pinch of salt and the same amount of baking powder for the dough;

3 tbsp. l. Sahara;

1.5 cups flour;

2 tbsp. l. refined sunflower oil;

To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the pan.

Delicate thin pancakes

We offer a dough for thin pancakes with the addition of baking powder, preparation will take 30 minutes. They go well with delicate cheese filling, berries, fruits. Pancakes turn out to be sweet, keep this in mind when choosing the filling.

wheat flour - 2 glasses of 200 grams;
milk - one and a half glasses;
baking powder - 1.5 tsp;
sugar - 4 tbsp. l;
a pinch of salt;
7 tbsp. l. vegetable oil.

Openwork pancakes with milk

These are very tasty pancakes, they turn out to be tender and thin. They look appetizing, the surface is with small holes. They go well with any fillings.

1 tsp. vegetable oil and soda;
a quarter teaspoon of salt;
1 tbsp. l. Sahara;

one and a half glasses of flour;

2 eggs;

1 glass of milk;

2 full glasses of kefir.

Cooking instructions:

Thin pancakes with milk with starch

three teaspoons of vegetable oil;
salt - on the tip of a knife;
2 tablespoons of sugar;
four tablespoons of flour with a slide;

four eggs (if small, you can five);

500 ml of warm milk;

four tablespoons of starch without a slide;

vanillin - on the tip of a knife.

Instructions and subtleties of preparation:

Pancakes with starch - video

vegetable oil - three teaspoons;
salt - on the tip of a knife;
sugar - three tablespoons;
flour - ten tablespoons;
two eggs;
milk - three glasses.

Cooking instructions:

As in the previous recipes, any filling is suitable, but even without it with tea, such pancakes go away imperceptibly.

Each housewife is looking for her perfect recipe for the so-called thin crust pancakes. The secret to lacy pancakes is the addition of baking soda. So, write it down.

vegetable oil - 0.5 cups;
soda - 1 tsp. with a top;
salt - a quarter teaspoon;
sugar - 2 tbsp. l .;
flour - two glasses;
egg - 4 pcs.;
milk - 1.5 liters;

Step-by-step cooking instructions:

Yeast pancakes are easy to prepare, there are a lot of them. We will prepare this recipe according to GOST, it will turn out deliciously, like in childhood.

Ingredients according to GOST, weight is indicated in grams, so it's good if you have a kitchen scale:

Pancakes like velvet

We offer another recipe without baking soda. They are light with a delicate taste. An important advantage is that this is a simple recipe that doesn’t require any cooking skills.

three tablespoons of vegetable oil;
salt - a pinch;
three tablespoons of sugar;
flour - one and a half glasses;
three chicken eggs;
three glasses of milk.

Step by step instructions for cooking:

The dough turns out to be thin, the first pancakes may tear, but when you get used to frying them, you will hardly want to change the recipe.

Pancakes with milk and raw potatoes

three medium potatoes;
one onion;
one egg;
one glass of flour;

Onions Black Peppers Potatoes

half a glass of milk;

one glass of boiling water;

half a teaspoon of salt;

two tablespoons of olive or vegetable oil;

black pepper to taste.

Despite the rich list of ingredients, frying pancakes according to this recipe is no more difficult than traditional ones. Important: if they do not turn over well, bake them on parchment paper in the oven.

Delicious and successful pancakes for all housewives! Submission ideas

Shrovetide is a great time to get creative. But when you want to bake plain pancakes, there is no need to wait for the holiday. Start a dough, and to diversify breakfast, lunch or dinner, serve an interesting sauce with pancakes or experiment with fillings.

Children really like sweet pancakes with cottage cheese, raisins, dried apricots, banana.
Adults love the salty fillings: chicken with mushrooms, bacon or salami with cheese, salmon or caviar with butter.

Pancakes with caviar Pancakes with cottage cheese Pancakes with minced meat

Highly delicious pancakes obtained with herbs and hard cheese or feta, minced meat and minced meat, liver and liver. You can wrap anything in a pancake.

Pay attention to sauces. Our grandmothers served a boiled egg as an addition to the pancakes. It is very simple to prepare it:

Take note and do not forget about sour cream sauce, this is a classic of the genre!

Housewives also like to experiment with the dough, adding kefir, yogurt, brewing it all with milk. Pancakes keep well in the freezer, so they can be prepared for future use. Warm up in the oven or microwave at any time - and breakfast is ready! This is especially convenient if there are small children in the house or unexpected guests appear.

Pancakes with milk fluffy without yeast recipe

If the pancakes are baked in butter, they will have an appropriate creamy taste, as well as a delicate dough structure, which will reflect the taste of the finished tortillas. There are several recipes to follow when preparing this nutritious and delicious dish.

one and a half glasses of milk
2 tablespoons sugar
3 eggs
8 tablespoons flour (for pancake dough it is better to use premium white wheat flour)
3 tablespoons butter
a third of a teaspoon of salt.

The recipe for thin crepes with cream is designed for eight servings, cooking time is about 40 minutes.

Cooking pancakes:

Stir eggs, salt and sugar until the sugar crystals dissolve in the mixture.
Add a glass of milk, leave half a glass for later, stir.
Add flour, stir until the dough is smooth.
Add half a glass of milk, stir.
Add warm (not hot) melted butter, stir with a spoon.

Fast

The following pancakes can be prepared quickly, with experience in 20 minutes. We need:

2 cups of flour
4 tablespoons butter
3 eggs
1 liter of milk
a teaspoon of sugar
a third of a teaspoon of salt.

Preparation:

Add salt to the eggs and mix with a mixer.
Pour in milk.
Add a little flour, break the lumps with a mixer, mix until the mixture becomes homogeneous.
Melt the butter, wait until it cools down and pour it into the dough, stir with a spoon.

Lubricate the pan with a piece of butter. You can eat it with any filling, but you can just eat it with fatty sour cream.

It is interesting

The oil has been known for a long time - this fat of animal origin is formed as a result of whipping sour cream. Making homemade butter is very simple - you need to take a three-liter jar, pour half a liter of homemade sour cream into it, close the lid and beat the sour cream by shaking the jar. If the sour cream is from the refrigerator, shake it for about one hour. But if it is at room temperature (it can be heated in a water bath), then the whipping process takes 10 - 15 minutes. If the sour cream is too cold and you need to speed up the process, you can pour in some hot water. When the oil begins to form, it will separate into lumps, and a butter serum will form separately. The oil is collected with a spoon and squeezed out in a saucer.

But at the end of the twentieth century, oil often had a completely different composition than, say, in the nineteenth century. Nowadays, vegetable fats are often added to its composition, which have the properties to accumulate in the body and clog blood vessels. In addition, preservatives, emulsifiers, dyes and other additives were added to the oil, with the help of which the product began to be stored longer and had a better presentation.

The benefits of natural butter:

the beneficial substances contained in the oil improve vision, skin, and have a good effect on performance;
lauric acid is used to treat fungal diseases;
saturated fats resist tumors in the human body (not as a therapeutic, but as a prophylactic agent);
cholesterol, which everyone criticizes so much, helps to increase immunity, helps a person withstand low temperatures in the cold season;
linoleic acid strengthens the immune system;
a lot of vitamin D, which helps a person to absorb calcium;
arachidonic acid is used by the body in the brain;
a high-calorie product adds strength (contributes to obesity only in cases of inactivity);
oil normalizes the flora of the gastrointestinal tract.

Butter is useful in small quantities, but, undoubtedly, a high-quality creamy product can and should be consumed at least several times a week. In addition, it can be added to various dishes, baked goods, used for frying, and, of course, oil can be included in pancakes.

Popular materials

Homemade tincture on dates Date vodka 4
Purpose of the glass distiller Glass distiller for moonshine
How to make a copper moonshine still on your own How to make a copper moonshine still
Roasted goose in a sleeve in the oven, with apples, in a pan - cooking recipes
How to prepare pickled bell peppers with cabbage and carrots?