Pancake recipe with butter in dough. Creamy Pancake Recipe
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 like 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.
Exit - 7-8 large pancakes.
Cooking pancakes in butter
All ingredients, including milk, egg and butter, must be room temperature.
Drive an egg into the milk, lightly add salt, add sugar, pour in sunflower and put butter (if you do not have room temperature butter at hand, you can quickly melt it in microwave oven within 1-2 minutes, but not allowing it to boil!).
Gradually add the entire portion of flour to the liquid ingredients, 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 in portions onto it, 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
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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 stir until homogeneous mass... IN 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 sour cream so that it spreads beautifully along the bottom of the pan, but not too runny.
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 frying pan (I grease vegetable oil skillet before baking the first pancake). Grease the finished pancakes 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 get pretty batter... 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.
Tips:
- such a 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. If you pour too much dough into the pan, it will likely be 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 over with more accuracy 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 muss 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 brush over the pancake layers, alternating between the chocolate spread and whipped cream. Sprinkle cocoa on top, and make the hearts with powdered sugar.
Custard pancakes on 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 fruits 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. Spread pancakes with filling in a form in a spiral.
Prepare the pancake pie filling. To do this, lightly beat the eggs with sugar, add sour cream, mix until smooth.
The whole pancake cake evenly cover 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 mashed potatoes)
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 the glaze, 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 oatmeal 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 oat flakes... 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 white wheat flour top grade)
- 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.
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 20th 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 various 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 stop sticking 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
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;
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 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
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
- 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
This is very delicious pancakes, they turn out to be delicate 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;
Cooking instructions:
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;
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 last 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:
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 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.
- 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
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
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
Delicate and thin pancakes with a creamy taste and aroma - what could be tastier for breakfast 🙂
INGREDIENTS
- Milk 400 Milliliters
- Eggs 3 Pieces
- Sugar 2 tbsp. spoons
- Salt 2 Pinches
- Flour 8 Art. spoons
- Butter 75 gram
- 1 liter of milk (if the bag contains not 1 liter, but for example 900 ml, add 100 ml of water, or as much as necessary to a full liter)
- 4 eggs
- 17 tbsp with a good top of flour (about 450-500 g flour)
- 3 tbsp refined vegetable oil (2 tablespoons in the dough, 1 tablespoon for frying the first pancake)
- 1.5 tbsp sugar
- 0.3 tsp salt
- 50 g butter
- Meat;
- Cabbage with rice and eggs;
- Cottage cheese with raisins or dried apricots;
- Smoked chicken or salmon;
- Chicken with mushrooms;
- Any sweet toppings.
Beat eggs with salt and sugar until sugar melts.
Add half the milk and stir well.
Add flour and stir the resulting dough until smooth.
Then pour in the remaining milk and stir the dough well again. There should be no lumps in it.
Melt the butter and pour it into the dough. The oil should not be hot. Stir well.
We bake pancakes in a well-heated skillet. Before baking the first pancake, I advise you to grease the pan with oil.
m.povar.ru
Thin pancakes with milk (basic recipe)
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We use the second half of the butter (25 g) for spreading the finished pancakes in step 16, but if you do not want to coat the pancakes, then melt the entire serving (50 g) in this step.
We use the second half of the butter (25 g) for spreading the pancakes in step 16, but if you decide not to coat the pancakes and melt the entire portion (50 g), add it to the dough now.
Pancakes with milk - recipes for thin pancakes with holes
Pancakes with milk - recipe classic pancakes one of the most common. Such pancakes with milk from simple recipe it turns out thin with holes, light and very tasty. Many people use wheat flour, you can also take buckwheat or oatmeal. The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much also depends on the quality of flour - it is advisable to take products of the highest grade and fine grinding.
Second-grade flour or bran flour will make thicker and fluffy pancakes... From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try to make pancakes with milk - recipe 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. Be sure 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:
Pancakes - Russian the National dish, famous for its popularity, admiration and offering in ancient Russia. In the modern world, pancakes have not lost their popularity, with the exception of only versatile variations. So, were born stuffed pancakes, openwork, with an admixture of various products and cereals (cottage cheese or buckwheat).
Of course, the most delicious pancakes in milk are obtained from mom or grandmother, but thanks to numerous recipes, you can cook the presented dish yourself. Thin pancakes with milk - a recipe - one of your favorite dishes. Moreover, they can be eaten with all kinds of fillings, or simply with sour cream or jam.
There are many options for toppings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. You can list it for a very long time, not to mention sweet fillings and toppings. But at the heart of all these recipes are the usual thin pancakes with milk. We'll start with them today. By the way, if there is no milk, but there is kefir, then you can make pancakes with kefir.
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 not available, any thick-bottomed pan will do and non-stick coating... The pan should be the same size as the desired pancake diameter.
From the dishes, you will also need a bowl in which the dough will be kneaded, a scoop, a spatula, a fork or whisk, a knife and a brush to grease the pan. Of the additional devices, you will need a mixer - with its help you can easily stir the dough and break all the lumps.
There are several ways to get rid of the clumps:
- You can mix eggs, salt, sugar, a little milk, flour and mix everything thoroughly until smooth. And only then gradually add milk, constantly stirring the dough, so that it is homogeneous. And at the very end add vegetable oil;
- You can separate some milk and add flour to it. Then mix everything thoroughly and already, then combine with the rest of the ingredients;
- Or you can simply use a mixer when kneading the dough.
- 2 glasses of premium flour;
- 2 tablespoons of vegetable oil;
- 1 liter of milk;
- 5 eggs;
- 1/5 teaspoon of baking soda
- 2 tablespoons of sugar.
- First of all, it is necessary to beat the specified number of eggs with sugar in a two-liter container;
- At the next stage, the mixture is salted and flour is added portionwise into the dishes;
- Next, milk is poured into the container in parts, thoroughly mixing the ingredients, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state;
- The dishes with the dough are left for 15 minutes, thereby allowing the gluten contained in the flour to swell;
- IN ready dough add a measured amount of vegetable oil, mix the mixture again, and then begin to fry the pancakes in a well-heated frying pan. Bon Appetit!
- Milk - 0.5 cups;
- Vegetable oil - 45 ml.;
- Salt - a quarter tsp;
- Sour milk - 1.5 cups;
- Flour - 2 cups;
- Sugar - 0.5 cups;
- Soda - 1 tsp;
- Egg - 2 pcs.
- 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 for 30 minutes;
- 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. Bon Appetit!
- Premium flour - 1.5 cups;
- Milk - 2.5 cups;
- Refined vegetable oil - 2 tsp;
- Sugar - 1 tsp;
- Salt - 0.5 tsp;
- Egg - 2 pcs.;
- Soda - 0.5 tsp
- Following the proposed recipe, you first need to heat milk to 40 degrees in a pan made of aluminum or stainless steel;
- Sugar, salt and eggs are added to the milk brought to the required temperature and these ingredients are thoroughly beat with a mixer until a stable foam is obtained;
- Portions of pre-sifted, that is, oxygen-enriched flour are poured into the container, soda is added, carefully breaking the lumps with a whisk of the mixer;
- The declared amount of vegetable oil is poured into the pan last and the mixing of the pancake dough is completed;
- For the implementation of the direct process of formation of bubbles in the dough, it is customary to leave it for some time. Only then can we proceed to the last stage;
- The dough of future pancakes is spread in a thin layer on a frying pan heated for several minutes, greased with oil and fried on both sides. Bon Appetit!
- Salt - half a teaspoon;
- Milk - 0.5 liters;
- Flour - 1.5 cups;
- Vegetable oil - 15-30 ml.;
- Egg - 3 pcs.;
- Sugar - 0.5-1 tbsp.
- 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 what kind of filling the pancakes will be. 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;
- Add vegetable oil to the finished dough. 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 brown and turn over. If the pancakes are torn, then there is not enough flour. Bon Appetit!
- Salt - a pinch;
- Flour - half a glass;
- Fat milk (at least 4%) - 1 glass;
- Sugar - 2 tablespoons;
- Vanillin - 1 sachet;
- Vegetable oil - 2 tablespoons;
- Baking powder - 2 tsp
- To begin with, the whites of the eggs should be separated from the yolks;
- Then add salt and milk to the yolks, mix everything thoroughly;
- In a separate bowl, gently stir the flour and baking powder. Now you can mix this free-flowing mixture into the mass with yolks and milk;
- Use a mixer and mix the proteins with the sugar. With the help of a mixer, a dense foam should be obtained - so, pancakes will be tastier and more magnificent;
- Add the protein mixture to the workpiece and mix everything thoroughly and gently with an ordinary whisk;
- At the final stage, stir in vegetable oil;
- After completing the preparation of the dough, you can start the most interesting process - baking. Pancakes are baked in the same way as pancakes, only a little longer;
- Use a Teflon-lined skillet and pour some dough onto a well-heated surface. Do not think that pancakes require a lot of dough to prepare - here it is enough to stick to the principle of making ordinary Russian pancakes. Turn the pancakes over as they cook;
- Serve hot dry if you prefer a jam or syrup combination. If you just want to enjoy pancakes, you can immediately grease them with butter. Bon Appetit!
- Vegetable oil - 1 tablespoon;
- Wheat flour - 1 glass;
- Vanillin - 1 pinch;
- Salt - 1 pinch;
- Milk - 1 glass;
- Boiling water - 1 glass;
- Sugar - 2 or 3 tablespoons
- Prepare pancake foods. Measure out a glass of water and bring the kettle to a boil;
- Whisk the eggs with milk, salt, sugar and vanilla;
- Pour in flour, pour in vegetable oil. Stir everything with a whisk to make the dough smooth;
- The dough is ready for brewing. Make sure there are no flour lumps;
- Pour a glass of boiling water into the dough - and stir it quickly with a whisk. Leave it on for 10-15 minutes;
- Preheat a nonstick skillet. Before the first pancake, you can grease it with a piece of unsalted bacon. Pour the dough with a ladle and fry the pancake until golden brown;
- Pry the edge with a fork - and turn the pancake over with your hands. Fry it on the other side;
- The custard pancakes are ready. Bon Appetit!
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. Be sure to add vegetable oil to the dough, then your pancakes will not stick to the pan.
And, in turn, you will need a lot less oil when you fry pancakes. Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough; this will make the pancakes have more holes and a pleasant golden color.
Thin pancakes with milk
Ingredients:
The total time for the preparation of thin pancakes, taking into account the above ingredients, takes about 40 minutes.
Pancakes with milk - recipe with yogurt
Another simple one but delicious recipe pancakes in milk. The difference between such pancakes from other recipes is the use of yogurt.
Pancakes with milk holes
Anticipating the preparation of graceful pancakes in milk, whose surface acquires a porous structure, it makes sense to figure out how the holes on them are obtained in the process of frying pancakes. It should be noted that the holes in the pancakes are due to the addition of vinegar-slaked soda to the dough. In the process of frying, the bubbles resulting from the reaction of soda and vinegar burst, as a result of which holes remain in their place.
Classic 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.
Cooking method:
Pancakes American Pancakes with Milk
Pancakes are baked not only in Russia. In the USA, for example, there is also a similar dish, and it is called "Pancakes". American pancakes somewhat reminiscent of Russian pancakes - they are just as fluffy, but they are called pancakes because in diameter they "catch up" with Russian pancakes.
So, pancakes are made in the USA for breakfast and served with jam, syrup, or butter. Although their appearance is similar to the Russian dish, these pancakes are completely different from the pancakes familiar to the Russian people.
Custard pancakes with milk
This is the most good recipe pancakes! Custard pancakes turn out to be tender, and working with dough and frying is a pleasure! They do not break, flip easily and fry quickly. The recipe is almost no different from ordinary pancakes with milk, with the only difference that boiling water is poured in at the end. The dough is smooth, just silky. Fry like regular pancakes in a skillet.
Video "The recipe for pancakes with milk is simple and tasty - thin with holes"
Pancakes with milk
Prepare delicious pancakes with milk for breakfast or as a dessert for tea for your family.
How to make pancakes with milk:
Pour in milk and mix thoroughly. Add sugar and salt. Beat everything again.
Gradually add flour to the mixture until it looks like liquid sour cream.
Pour in vegetable oil and mix.
Grease the pan with vegetable oil with a silicone brush. Pour the pancake dough with a ladle in a thin layer, spreading it over the pan, turning the pan in a circle.
Bake pancakes on both sides.
Stack the pancakes in a pile, brushing each pancake with a piece of butter.
Delicious pancakes with milk can be served. Bon Appetit!
delicious pancakes with milk, a simple recipe and a lot of pleasure))))
there are no words))
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.
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.
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 in a saucer.
The composition of the oil and its effect on human health began to be studied at the beginning of the 20th 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 various 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. 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.
Each housewife prepares pancakes in her own way. Even the same recipe produces different results, tastes and aromas when prepared by two different people. At the same time, each chef adds additional ingredients to his taste, which add a zest to the final dish. These are pancakes with milk and butter. They are prepared very simply.
Ingredients:
How to cook pancakes in milk and butter?
Warm the milk a little on the stove. Wheat flour must be sifted through a fine sieve, then the pancakes are airy. Melt the butter in the microwave.
Knock out into a deep dish egg, then add salt and sugar, then beat until smooth. Pour in half of the milk and butter. Whisk all ingredients until smooth.
Mix the sifted wheat flour with a small amount of baking soda and add in small portions to the liquid egg-milk mixture. Then add the rest of the warm milk and beat the dough. Put in a warm place for 15-20 minutes. During this time, the soda will work and add splendor to the pancakes.
Heat the pan, pour in vegetable oil, add a little batter... Then, in a quick circular motion, evenly and thinly distribute over the surface of the pan. We fry the pancakes until they appear golden crust, then turn over and fry on the other side in the same way.
Prescription note:
Pancakes with milk and butter, thanks to the last ingredient, get an amazing golden color, which adds appearance special appetizing dishes. Bon appetit, everyone!
Creamy pancakes have an unusual mild flavor. They look appetizing: browned edges and golden mean. It's easy to cook them, if everything is done according to the recipe, you will get mouth-watering crêpes.
Creamy pancakes can be served with jam, sour cream, berries.
Ingredients
Flour 200 stacks Salt 1 pinch Granulated sugar 75 grams Butter 100 grams Chicken eggs 3 pieces) Water 100 milliliters Cream 200 milliliters Milk 200 milliliters
- Servings: 30
- Preparation time: 10 minutes
- Cooking time: 5 minutes
Creamy Pancake Recipe
Grind the yolks with sugar until they turn white. Then pour in everything liquid ingredients... Mix well. Flour should be added in small portions. After each addition, you need to look for lumps. Stir the mixture thoroughly if available. Melt the butter either in a water bath or in a microwave oven. Let it cool slightly and pour into the dough. Beat the cooled whites into a cool foam, adding salt to them. Pour them carefully into the rest of the mixture and mix everything again.
Now you should distribute the dough over the pan. Often it does not make sense to lubricate it, the butter will not let the dough burn. Pancakes tend to turn golden quickly. Enough 2 minutes. Then they should be turned over and fry for another 1.5 minutes. This delicacy is recommended to be served with sour cream, berries, chocolate paste, jam.
Creamy pancakes can be made for a holiday or a normal day. They will be a good breakfast and will energize the whole day.
How to cook pancakes in butter
For a treat to be really tasty, melting in your mouth, you need to observe some nuances in preparation.
- It is better to sift flour twice. Then it will be filled with oxygen, the dough will turn out to be airy, and there will be much less lumps during cooking.
- Eggs are needed for pancakes; it is advisable to separate their contents immediately. Protein should be added last, whisking with a pinch of salt.
- All components must be at the same temperature, then the dough will turn out to be homogeneous. Except for proteins that need to be refrigerated before cooking.
- The consistency of the dough should resemble medium-thick sour cream. Then it will not stick to the pan, but will be evenly distributed over it. You can dilute too steep dough with boiled water.
- Before you start frying, you need to warm up the pan or pancake maker well so that the moisture drops evaporate. Then grease with vegetable oil and start preparing the treats.
If you follow all these rules, the first pancake will definitely not come out lumpy, and your loved ones will enjoy a delicious treat.
Creamy pancakes are moderately dense, not too sweet and very tasty.