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Video recipe: Pancakes with milk (classic recipe). Pancake recipes with milk, water - classic and original Thin pancakes classic recipe

Classic pancakes with milk are good to start the morning. The dish is so cozy at home that it perfectly cheers you up even on the most cloudy day. Choose the recipe you like and go cook together)) Read on ...

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Classic pancakes with milk

The recipe for classic pancakes with milk also includes products: flour, eggs, sugar, salt, vegetable oil... In some cases, milk is diluted with water in a 1: 1 ratio. And if we talk about real classics, then buckwheat is mixed with wheat flour. In the old days, yeast was necessarily added to the composition. Today, not all housewives favor this product, so they replace it with soda or baking powder.

The five most commonly used ingredients in classic crepes recipes with milk:

Without yeast, classic pancakes with milk are not so tender - their structure is denser. But in some cases this is even good. For example, for stuffing, since the pancakes keep their shape and do not break.

Recipes classic pancakes varied and can be very different from each other. This is due to the fact that in our country, almost every family cooks this dish. Moreover, according to family recipes inherited from grandmothers, if not further. However, the differences take place only in relation to proportions: the number of eggs, the volume of milk, varieties of flour, and so on. Cooking technology and composition are almost the same.

The yeast-free dough is started by beating eggs with sugar and salt. Then milk and flour with soda are added to them in portions. There should be no lumps. Vegetable oil is poured in last.

They cook with yeast with and without dough. Dry ones go to flour, fresh ones are put in the kneading process. Dough is poured into the dough at the same time as flour.

The five fastest recipes for classic pancakes with milk:

Any dough should be allowed to stand for some time, soaked well, and full. For a usual one, 20-30 minutes will be enough, for yeast - an hour or two.

If a heavy cast-iron pan is used for frying (according to the classics!), Then it is enough to grease it with oil once. After frying quietly, because the pancakes will not stick (but for this they must contain vegetable oil!).

During the preparation process, each fried pancake is placed on a dish and greased with melted butter, using a feather or a special device.

Ready-made pancakes are served with honey, sour cream, jam, berries, fruits, any sweet or savory sauce, with or without fillings.

Try the classic recipe for thin pancakes in milk, simple and delicious

Good day. The classic recipe for pancakes with milk always reminds of Shrovetide. However, they cook pancakes with milk. all year round since absolutely everyone loves them. The dish can be safely attributed to the category of the fastest, while delicious desserts, which will not leave indifferent either an adult or a child. Baking napkins on Saturday mornings and serving them for breakfast is always a great start to the weekend.

Secrets of baking thin pancakes in milk

Dough for pancakes with milk is a simple recipe that any, even inexperienced housewife can handle. In modern times, it is not customary to brag about the thickness of pancakes, now a perforated and light structure has come into fashion. To know how to cook them, you need to consider the following nuances.

Firstly, the dough should be lump-free and slightly denser in density than milk. It is more convenient to use a blender for this process.
Secondly, if the pancake sticks to the pan, then add flour to the dough, but do not overdo it so that the consistency does not become dense. Also, the sticking of the dough can be another reason - an insufficiently preheated frying pan. Always keep it well hot.
Thirdly, for baking, take thick-walled skillet, preferably cast iron. This will prevent overdrying and burning. It will also save baking from dryness - frying pancakes on the back side for only 5-10 seconds.

Now you know how to do perfect dough for pancakes. Following these tips, you will get soft and delicate, beautiful and golden, thin and at the same time satisfying napoli. This recipe homemade baked goods must certainly be in the culinary piggy bank of every housewife.

Ingredients:

Milk - 2 tbsp.
Flour - 1 tbsp.
Vanilla sugar - 1 tsp
Refined vegetable oil - 2-3 tbsp
Eggs - 1 pc.
Sugar - 5 tablespoons

How to bake thin pancakes in milk:

Pour milk into a deep bowl, which should be at room temperature.

Add vegetable oil to it and beat in an egg. These foods should also be at room temperature. Therefore, make sure that these components are removed from the refrigerator in advance.

Whisk the liquid ingredients until smooth.

Combine flour with sugar and vanilla, and pour loose ingredients into a liquid mass.

Heat the pan well and add a portion of the dough. At the same time, twist the pan so that the pancake comes out all over the circle of the same thickness. Here it is important to quickly and evenly distribute the mixture, literally a few seconds before it begins to bake.

Put the prepared pancakes on a dish and serve with condensed milk, sweet jam, sour cream or honey. It is very tasty to eat pancakes with ice cream. Read the recipe for homemade ice cream here. However, keep in mind that such pancakes will be incredibly hearty, fatty and very high in calories.

Therefore, if you are afraid to ruin your figure, then use low-calorie ingredients. For example, start the dough without milk, but on water. They will also be tasty, while not so high in calories.

Today we have prepared classic recipe pancakes with milk. If you like the recipe, share it with your friends. Wish you Bon Appetit and good mood.

Classic pancakes with milk - recipes for thin pancakes with holes

One of the most famous and delicious Russian dishes national cuisine are the pancakes. Fragrant, hot, unusually satisfying, they symbolize the sun. And during the cooking process, their aroma fills the entire kitchen, therefore, it is impossible to resist not trying at least one pancake with a crispy crust!

Pancakes are good because they can be used as an independent delicacy. Simply dipping it in sour cream, honey, preserves or jam, as well as combining with different fillings. Here, the flight of imagination is unlimited, ruddy pancakes can be stuffed with cottage cheese, berries, meat, rice, poured over with chocolate and even eaten with caviar. And what delicious pancake pies turn out!

Treating your guest with tea and pancakes, you will show yourself as a zealous and hospitable host. This dish will be a great addition to any meal, it will add coziness and create a sincere atmosphere.

Pancakes with milk - a classic recipe for thin pancakes with holes

Ingredients:

Milk 500 ml
Egg 2 pcs.
Sugar 1 tbsp. l.
A pinch of salt
Vanillin on the tip of a knife
Cinnamon on the tip of a knife
Vegetable oil 1 tbsp. l.
Flour 1 glass

Preparation:

We break the eggs into a deep bowl, where we will prepare the dough in the future.

Add salt, cinnamon, vanillin, sugar. Mix everything with a whisk or mixer until a homogeneous, smooth mass

Pour in milk, while we do not stop stirring

Add a spoonful of vegetable oil to the mixture. Suitable for both olive and sunflower

Introduce pre-sifted flour in several approaches

Pour the dough into a frying pan preheated to the maximum, distribute in a very thin layer. Bumps begin to form

Pry the pancake with a wooden spatula and turn it over to the other side, fry until it is browned

Serve with jam, jam. Honey or just sour cream

A simple recipe for fishnet pancakes in milk

Ingredients:

Eggs 3 pcs.
Milk 250 ml
Water 250 ml
Granulated sugar 3 tbsp. l. (if you like sweeter, increase the amount)
Baking powder 1 tsp
Vanillin on the tip of a knife

Preparation:

Beat eggs, sugar, vanillin and a pinch of salt with a whisk in a deep dry bowl until fluffy

Pour milk and water into the mixture, mix thoroughly

Sift the flour and baking powder through a sieve in several steps and beat so that there are no lumps left in the dough. Add flour by eye, depending on how thick the dough should be

Add vegetable oil so that the pancakes do not stick to the pan when frying

Pour a thin layer of dough into a hot pan, you can experiment with openwork pancakes, as shown in the photo below. As soon as the dough is covered with bubbles and fried, turn over to the other side.

Remove the finished pancake from the pan and enjoy the pleasant taste and rich aroma

We bake pancakes for 1 liter of milk - thin and tasty

Ingredients:

Milk 1 l
Eggs 2 pcs.
Wheat flour 270 g
Soda on the tip of a knife
Vegetable oil 3 tbsp. l.
Sugar 4 tbsp. l.

Preparation:

Heat the milk in a saucepan on the stove until warm

We break the eggs into a deep container, add sugar to them, grind with a whisk

Add to this mixture sunflower oil, a pinch of salt, soda

Pour in milk, stirring constantly

Add flour in several steps, beat each time so that there are no lumps

The dough should turn out to be quite liquid, we leave it for 20 minutes so that all the ingredients grab together.

Pour an incomplete ladle of dough into a hot and pre-oiled frying pan, wait for the formation of bubbles over the entire surface

Then, gently turn it over with a spatula to the other side. Remove the finished pancake from the pan

Ready. Bon Appetit!

Recipe for custard pancakes in milk with boiling water

Ingredients:

Wheat flour 3 cups, 250 ml
Milk 2 cups
Hot water 2.5 cups
Eggs 3 pcs.
Salt 1 tsp
Sugar 2 tbsp. l.
Butter 25 g or vegetable oil 1 tbsp. l.

Preparation:

Sift flour through a sieve so that it is enriched with oxygen

Add salt and sugar to it

Pour in milk and mix well until formed homogeneous mass

Add eggs and a tablespoon of butter. With the use of creamy, pancakes are tender and rich, and with vegetable ones, they are slightly dry. Beat the mass with a whisk so that there are no lumps

In a kettle, bring the water to a boil and pour boiling water into the dough. While stirring, we achieve the consistency of low-fat cream. Leave the dough for 30 minutes at room temperature infuse

Pour a ladle of dough into a well-heated frying pan, wait for the characteristic bubbles to appear

We turn the pancake over with a spatula, for convenience, having previously passed the knife along the edges. Thus, we act completely with dough and bake the rest of the pancakes.

Video recipe for pancakes in milk according to the classic recipe

Among the many recipes, you can find the one that suits you. Feel free to experiment with food combinations. Try fish, mushroom, berry, or fruit fillings... Explore this vast world of cooking!

Classic thin milk pancakes recipe

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

Today we present you a recipe for classic thin pancakes in milk. These pancakes should be served hot, greased with butter. Jam, melted chocolate, condensed milk or honey will also be a great addition to these pancakes. In addition, absolutely any filling can be wrapped in thin pancakes, for example, ham, cheese, meat or fish. And those with a sweet tooth will surely like sweet fillings - cottage cheese, fruits or berries. TO festive feast you can also make such pancakes and serve with red or black caviar, lightly salted trout, salmon, etc.

Ingredients for making thin pancakes in milk:

milk - 500 ml
eggs - 3 pcs.
flour - 280 g
sugar - 1-2 tablespoons
salt - 0.5 tsp
vegetable oil - 2-3 tbsp.

Recipe thin pancakes in milk:

Break the eggs into a deep bowl, add sugar and salt (if you want the pancakes to be sweet, you need to add more than one spoonful of sugar). Stir with a whisk until smooth.

Gradually, in small portions, add flour, stirring thoroughly so that there are no lumps.

At this stage, the pancake dough should have a consistency like thick sour cream.

Add the remaining milk to the dough and stir well. Then add 2 tablespoons of vegetable oil and mix again.

The finished dough for thin pancakes in milk should turn out to be liquid and pouring.

Heat the pan well and grease it with a thin layer of vegetable oil (it is most convenient to do this with a culinary brush or a regular sponge).

Pour a scoop (or half a scoop of dough, depending on the size of your pan) into the center of a preheated pan and, taking the pan in your hand, turn it so that the dough spreads over the entire surface.

When the edges of the pancake begin to brown and dry a little, gently turn it over with a spatula and hold it on fire for a little more. Then remove with a spatula and stack on a plate.

Pancakes with milk are ready!

Classic pancakes with milk

Often, the menu of expensive restaurants and ordinary cafes contains homemade cakes - pancakes. It would seem that there is nothing difficult in preparing this dish. It has long been considered common, but few people will refuse to taste a delicious pancake in the heat of the heat. Yes, it seems that pancakes will never lose their "culinary" popularity!

You can bake delicious pancakes in many a variety of recipes... Constant ingredients in them are supplemented and transformed, but every hostess should be able to prepare classic pancakes with milk. The recipe for these traditional homemade baked goods should definitely be kept in your culinary piggy bank, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since our recipe is classic, the filling can be sweet or salty - whatever your heart desires.

Arm yourself the required amount a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with a photo, we will bake classic thin pancakes in milk. From the proposed amount of products, 4 servings will turn out, and there will be much more with the filling. Cooking time 30 minutes.

Milk - 500 ml;
Chicken egg - 2 pieces;
Wheat flour - 180 g;
Butter - 1 tablespoon;
Salt - 1/2 teaspoon;
Granulated sugar - 1 teaspoon;
Vegetable oil - for greasing the pan.

How to make classic thin pancakes with milk

To make it easier for you to knead the dough for the proposed home baking, take a large cup. Start the implementation of the recipe by breaking chicken eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one.

Season chicken eggs salt and granulated sugar. Note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure, you will need a whisk. Whisk the contents of the bowl until you get a smooth egg mass. Many hostesses prefer to use a more "modern" tool - a mixer. But it is better to use, nevertheless, the manual version of whipping.

Pour half of the milk into the resulting egg mass. Stir the ingredients.

Pour in portions wheat flour into the cup. Stir well. The dough comes out thick, so it should be at this culinary stage.

Melt the butter. Pour it into the thick pancake batter. Also add the rest of the milk. Mix all ingredients very well. The consistency of the pancake dough turned out to be just the right one for baking!

Heat the pancake pan. Lubricate its surface with vegetable oil. Now start baking classic pancakes in a frying pan. Scoop the dough with a ladle, pour it into the pan, spreading it over the entire surface. Bake the pancakes on each side for about a minute. After baking, place the pancake on a plate and brush it with butter.

Pancakes with milk are both mouth-watering and delicious! Serve these classic crepes with sour cream!

The classic recipe for thin pancakes with holes in milk.

Everyone loves pancakes: both large and small. This is versatile dish, which can be sweet or salty, with any fillings. Pancakes are baked on weekdays and holidays. There are many recipes for pancakes, in this article I will write a classic recipe for thin pancakes in milk, according to which pancakes always turn out to be very tasty and tender.

I knead the pancake dough with a mixer, so much faster than manually. The pancakes made with a mixer and cooked with a hand whisk are no different in taste. I tested this in practice. Only, if you knead with a mixer, there are guaranteed no lumps.

If you want to cook pancakes without a mixer, then first you need to make a thick dough, and then gradually dilute it with milk.

Ingredients for thin pancakes with milk.

milk - 2.5 tbsp.
eggs - 3 pcs.
flour - 2 tbsp.
vegetable oil - 4 tbsp. l.
salt - 0.5 tsp
sugar - 0.5 tbsp. l.
soda - 0.5 tsp.
lemon juice or vinegar to pay off the soda
water (dilute the dough if necessary)

The amount of salt and sugar can vary depending on whether you want sweet or savory pancakes. If you like sweet pancakes, then you can put 3 tablespoons of sugar.

The method of preparing pancakes in milk step by step.

Pour milk into a deep bowl.

We drive eggs into the milk, put salt and sugar.

Beat everything with a mixer so that the ingredients mix well.

IN milk and egg mixture pour in vegetable oil. This will prevent the pancakes from sticking to the pan.

Beat again quickly so that the butter disperses well in the dough.

Now we sift the flour into the dough. It is imperative to sift so that the pancakes are soft and tender.

I add half a teaspoon of soda to the dough, slaked lemon juice(you can use vinegar).

And beat everything with a mixer so that there are no lumps of flour in the dough.

The dough is thin enough to be poured into the pan in a thin layer. If it turns out to be thick, then dilute with water to the desired consistency. By the way, if you add a little water to the dough, the pancakes will turn over better and not tear.

Let the finished dough stand for a while, rest for about 20 minutes.

It is important to preheat the pan very well for 3-5 minutes before baking. Pancakes are thin with holes if baked in a cast-iron pan with a thick bottom. I have a pancake thin frying pan, on which there are few holes.

I do not grease the pan with oil, since there is already oil in the dough and I have a non-stick pan. If your pancakes turn over badly, then you can grease the pan with vegetable oil (quite a bit) before baking, or you can grease it with lard. Put a piece of bacon on a fork and grease the pan. One small piece is enough for all pancakes.

Pour the dough with a ladle, spreading it evenly over the entire surface of the pan in a thin layer.

Bake pancakes on medium heat.

When the edges of the pancake are browned, turn the pancake over to the other side with a spatula. The second side is baked faster than the first, literally half a minute.

Bake all the pancakes this way. If desired, you can grease each pancake with butter after baking.

Serve pancakes with sour cream, honey, jam, condensed milk, red caviar, or make any filling: meat, cottage cheese, liver or other.

And if you want to cook delicious charlotte with apples, then see the recipe in this article.

Pancake recipes with milk, water - classic and original

Pancakes are a traditional Slavic dish that is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own options for pancakes: American pancakes, French thin pancakes, Mexicans tortillas, etc.

Pancakes with milk are an invariable attribute of Russian national cuisine. Traditionally, pancakes were also prepared with yeast using buckwheat flour. Today you can find recipes with the most unusual ingredients such as tomatoes, oat flakes or casein.

How to cook traditional, "grandmother's" pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional recipe for pancakes with milk

Despite the variety of recipes, it is the traditional pancakes with milk that remain the favorite of most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

0.5 liters of fresh fat milk.
3 eggs.
1 glass of premium flour.
1 tablespoon sugar
2 tbsp. tablespoons of sunflower oil.
1 pinch of salt.

Preparation:

Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. Stir constantly, add milk in small portions. The dough for pancakes with milk should resemble thick jelly.
Add half the oil to the resulting mass.
The pan must be well heated and greased with oil or lard. In order for the layer to be uniform, you can use a napkin.
Pour a small amount of dough into the middle of the pan with a ladle. Tilting it to the sides, let the dough spread evenly over the entire surface.
Bake the pancake over low heat on one side until it is browned. Turn over gently with a spatula and fry for a minute and a half.

Traditional flour pancakes with milk are served with tea with raspberry or strawberry jam.

For cooking with red fish, cheese or caviar, thin pancakes are ideal. For half a liter of milk, you get 15–20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

0.5 liters of warm cow's milk.
4 heaping spoons of sifted wheat flour.
4 tablespoons (no slide) potato starch.
4 eggs.
1 pinch of fine salt.
Sugar to taste.
Vanilla extract to taste.
3 tbsp. tablespoons of refined vegetable oil.

These pancakes keep well in the freezer. If necessary, we take it out, defrost it, add the necessary filling and heat it up in the microwave or oven.

Another traditional recipe Russian cuisine - pancakes with yeast. These pancakes are fluffy and airy.

1 liter of full-fat milk.
3 eggs.
200 grams of butter.
2 cups premium flour.
3 tbsp. tablespoons of sugar.
1 teaspoon (no slide) salt.
1/3 pack of fresh yeast.
2 tbsp. tablespoons of any refined oil.

This recipe makes a stack of pancakes per liter of milk that can feed the whole family. If you immediately sprinkle the pancakes with sugar or powdered sugar, you get an excellent base for dessert. They also go great with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, above all, have a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

1 cup boiling water
1 glass of milk 3.2% fat.
2 cups wheat flour.
150 grams of sugar.
2 large eggs.
1 teaspoon of baking soda.
50 grams of refined olive oil.

This recipe for making pancakes is perfect for those who have no milk in the refrigerator. The taste of such pancakes is very tender and low-fat.

4 medium, fresh eggs.
300 grams of premium wheat flour.
2 tablespoons of refined oil.
1 teaspoon soda slaked with vinegar.
Salt on the tip of a knife.
1 tablespoon sugar
1 liter of cold, boiled water.

In a bowl, mix eggs, baking soda, salt and sugar with water.
Add flour after sifting several times.
At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
Add olive oil and let the dough stand for 20 minutes.
Fry pancakes in a frying pan greased with any fat.

Another plus of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in pouches with different fillings tying a green onion with a feather. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes in water - video

Puffed pancakes with mineral water

Another economical recipe for pancakes made with just 1 egg. These pancakes are great for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

Mix egg, sugar, vanillin and salt in a bowl. Add flour and knead the dough.
Pour in milk and mineral water little by little. To make the dough homogeneous, you can use a mixer.
It is imperative to heat the pan well and grease it thoroughly so that the pancakes do not stick.
Fry the products on both sides until tender.

Pancakes with mineral water are very light and airy. They will perfectly complement fresh strawberries, peaches, caramelized pear or pumpkin.

Mineral water pancakes - video recipe

Pancakes with semolina turn out to be interesting and very fragrant. It can replace flour in a recipe, either completely or half.

1 glass of warm milk, 3.2% fat.
1 glass of warm water.
2 medium eggs.
2 tablespoons (no slide) sugar.
3 heaping tablespoons of semolina.
50 ml of olive oil.
1 pinch of salt.
Flour - by eye, how much the dough will take to the desired thickness.

With semolina in the dough, you can replace flour in half or completely

Add salt, sugar and water to the milk.
Drive eggs into the resulting mixture and stir thoroughly.
Gradually add semolina and continue to beat.
Leave the dough in a warm place for about 30 minutes to swell the semolina.
We bring the dough to the desired consistency with flour.
Add olive oil just before frying.

Pancakes with semolina go well with honey or raspberry jam... They are best served with tea or milk.

Buckwheat pancakes

This recipe is perfect for those who adhere to proper nutrition.

0.5 liters of low-fat milk.
0.5 cups buckwheat flour.
0.75 cups wholemeal wheat flour.
1 pinch of salt.
3 large eggs.
A large spoonful of sugar.
50 grams of olive oil.

We send all the ingredients to the mixer and beat well.
Leave the dough in the refrigerator overnight.
We take it out an hour before frying and mix again. The dough will look like heavy cream. If the dough is too thick, add milk, if it is thin, add flour.
Pancakes should be fried on a greased olive oil frying pan.

These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is curd cheese, herbs, and tomatoes.

This recipe makes pancakes a great breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with protein, and oat flour energize.

50 grams of oatmeal.
50 grams of whole wheat flour.
2 raw eggs.
1.5 cups skim milk
3 tablespoons of refined oil.
Salt to taste.

Add sifted flour to the oatmeal.
Add eggs and butter to the mixture and mix well.
Pour milk in small portions.
Leave the dough under the lid for half an hour.
Stir the dough with a whisk before sending it to the pan. This should be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes are quite high in calories. They can be served, for example, with honey, nuts, dried apricots or raisins for hot tea. They will go well with salty filling - cottage cheese, mushrooms or chicken.

To make these pancakes, you need casein protein. You can go to a sports nutrition store for it, although recently it can be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening, without fear of ruining your figure.

70 grams of oatmeal.
50 grams of low-fat milk.
1 scoop of protein.
0.5 cups of raw egg whites.

We mix all the ingredients in a blender.
Pour the resulting mixture into a hot pan and fry on one side until golden brown. After that, gently turn over and fry for another 1-2 minutes.
We serve with peanut butter, banana and almonds.

These pancakes will appeal to both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

2 cups of flour.
0.5 cups of milk.
0.5 cups of low-fat kefir.
2 eggs.
3 tablespoons of sugar.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
3 tablespoons of ghee.

The following ingredients will add color to the pancakes:

50 grams of cherries (can be fresh frozen).
Half a bunch of spinach.
1 medium carrot.
Handful of blueberries
1 ripe tomato
A tablespoon of cocoa.

For pink, purple, chocolate pancake perfect fit curd cream with berries or caramelized fruits. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For green, yellow and red pancakes, choose a filling, for example, from a tender curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, do not be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

To make the presentation original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the pan from the culinary syringe. To prevent the filling of such pancakes from falling out, you can make an interlayer of spinach leaves.

You can make rolls with various fillings from square pancakes.
Using food colorings, you can arrange a real rainbow on a platter.
As a filling for pancakes, almost everything that can be found in the refrigerator is suitable: from salted fish and cream cheese to peanut butter and baked pumpkin.
Pancakes can also be served with various sauces: maple syrup, chocolate topping, cranberry sauce and others.

Pancakes classic, Pancakes with milk

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Classic Russian pancakes with milk

Who among us doesn't like to feast on pancakes? This tasty and satisfying dish has long been prepared in Russia and is known today great amount options for making pancakes are lean pancakes, and yeast pancakes, and pancakes with caviar, and pancakes with sweet filling, with meat, with an egg, with chicken, and pancakes with baked, and pancakes from rye flour and many, many others.

Today we bring to your attention the most common pancakes recipe... which you can cook in literally a matter of minutes and please your loved ones on Shrovetide or any other day.

We will cook pancakes in milk, all the ingredients for making pancakes according to this recipe are listed below.

Pancake ingredients

For cooking we need:

1 cup wheat flour
400-500 ml of milk;
2 eggs;
3 tbsp Sahara;
Butter;
Vegetable oil;
Salt to taste.

Cooking pancakes with milk

First you need to prepare the dough.
To do this, beat the eggs, mix them with slightly warmed milk and add flour, sugar and a little salt. Mix everything thoroughly so that no lumps remain.

Taste the dough before baking the pancakes. It should be sweet enough and not too bland. If there is not enough salt or sugar, add right away to make the pancakes tasty.

The dough should not be too thick, but not too liquid - you need to try to achieve such a consistency so that it spreads easily over the pan, and the baked pancakes do not tear. It is difficult to write the exact ratio of all the ingredients in the recipe, so you have to bake a couple of pancakes to find out if the dough succeeded. If they are thin and torn, add flour (you can drive in another egg), if they do not spread well in the pan, make the dough a little thinner by adding warm milk.

The pan needs to be warmed up properly with a little vegetable oil before you pour the first pancake onto it. If the pan is not hot enough, the pancake will simply stick to the bottom.

So, the pan is warmed up, pour the pancake. To spread the dough all over the pan in a thin layer, take the pan by the handle, start pouring the dough in a thin stream, tilting the pan in a circle. Then it will spread well.

After a couple of minutes with a wooden spatula, slightly lift one edge to see how the pancake is baked and whether it can already be turned over.

If the pancake is already well browned from below, then gently push the spatula under it and turn it over to the other side with a quick movement.

Throw the finished pancake, knocking over the pan, onto a wide plate and grease it with butter. And so we repeat over and over again.

It is very convenient to bake pancakes in two pans at the same time. While one pancake is baking on one side, in the other pan the pancake is already ready - fold it back, fill in a new one. And then it's time to turn the first one. While the second pancake is baked on one side, the first is already ready. This way you can save a lot of time spent on making pancakes.

The recipe for baking pancakes can be supplemented with the following recommendation. In order not to add vegetable oil to the pan every time before pouring the next pancake, you can pour the vegetable oil directly into the dough and mix very well so that it does not float on the surface. In this case, it will be enough just to pour the dough into the pan and the pancakes will not burn.

It is not recommended to use aluminum pans for baking pancakes. On them, the pancakes will stick to the bottom. It is best to use a cast iron skillet with low edges. Pancakes also work well in modern non-stick pans.

Baking pancakes takes some skill that comes with time. If the first time your pancakes come out thick, or are torn or stuck to the pan, then do not give up.

Make the dough thicker or thinner, add vegetable oil to it, you can also add another egg, it will not get any worse from this, and make sure that the pan does not have time to cool down while pouring the pancake and is constantly heated up enough, but so that the pancakes do not burn ...

Classic pancakes with milk are extraordinary tasty dish, which has become traditional in many countries. Therefore, today there are many options for their preparation. But the basis for the test remains unchanged. Thin or yeast, sweet or sour - every housewife will find her favorite recipe!

The classic recipe for pancakes for 1 liter of milk

The classic recipe for pancakes for 1 liter of milk is a wonderful breakfast that is very quick to prepare. The main thing is to follow the recipe and observe the proportions! Then the pancakes do not fall apart and turn out to be very tender and moderately sweet. A real treat!

Servings: 4

Cooking time: 40 minutes

55 minutes Seal

The pancakes are ready! Bon Appetit!

Thin pancakes with holes for 0.5 liters of milk

Thin pancakes with holes for 0.5 liters of milk are very beautiful and delicate. The ingredients for such pancakes need the simplest ones, but a pancake or cast-iron pan will greatly speed up the process and keep the delicacy whole. Time to get your favorite jam! It will be delicious!

Servings: 2

Cooking time: 20 min.

Ingredients:

Milk - 0.5 l.
Flour - 300 gr.
Egg - 2 pcs.
Sugar - 1-2 tbsp. l.
Salt - 0.5 tsp
Butter (butter) - 20 gr.

Cooking process:

Pour all the flour into a deep container and pour in half of the total amount of milk. We mix everything well.
Pour in salt, sugar and drive in eggs. Also add vegetable oil to the dough and mix all the ingredients well.
Add the remaining milk and lightly beat the mixture until smooth. The consistency of the dough should be quite liquid, the fineness of the pancakes depends on it.
We will fry the pancakes in vegetable oil. We heat the pan and grease it well. Pour the dough with a ladle, try to evenly distribute it over the surface and not take too much dough at a time.
Fry each pancake until slightly golden brown. Then we turn it over and fry it on the second side. We do this with the whole test.
Lubricate the pancakes with butter.

Tip: If the pancakes break during frying, just add a little flour. Conversely, if your pancakes are too thick, add more milk or water to the dough.

It's time to set the table! Bon Appetit!

Delicious pancakes with milk and water

Pancakes with milk and water are a kind of classic Russian dish. They are in no way inferior in taste to pancakes cooked in milk. So you need to fry more to please your family with a sweet treat!

Servings: 4

Cooking time: 30 minutes.

Ingredients:

Milk - 1 tbsp.
Water - 1 tbsp.
Flour - 1 tbsp.
Egg - 2 pcs.
Sugar - 3 tbsp. l.
Salt - 0.25 tsp
Vegetable oil - 2 tablespoons

Cooking process:

To make the pancake dough homogeneous, it is better to prepare products of the same temperature.
Mix together eggs, granulated sugar and a little salt. Whisk the mixture lightly with a fork or whisk.
Now add liquid ingredients: half of the mass of water and milk.
Gradually add flour and stir. You can use a mixer to break up the lumps better.
We introduce the remaining milk and water.
Heat the pan, grease it with vegetable oil and pour in the first portion of the dough. The mass must be well distributed over the pan to make a thin round pancake.
When all the pancakes are ready, you can grease them with oil on top.

Bon Appetit!

Curvy drye pancakes with milk

Yeast pancakes with milk turn out to be very lush and nutritious. And if you cook cottage cheese for them or berry filling then you can enjoy an excellent dessert. Children will love it!

Servings: 6

Cooking time: 2 hours 30 minutes

Ingredients:

Milk - 500 ml.
Dry yeast - 10 gr.
Sugar - 2 tsp
Butter (butter) - 1 tbsp. l.
Wheat flour - 250 ml.
Water - 125 ml.
Egg - 1 pc.

Cooking process:

We dilute the yeast in half a glass of warm water and add a little sugar. We enter 250 ml. flour, stir and cover the glass with a wet towel. We send the yeast to the warmest place in the kitchen and leave it for an hour.
We break the egg and separate the yolk from the protein. Grind the yolk with granulated sugar.
Knead the finished dough and add the mixture with the yolk to it.
Melt the butter and add to the dough as well.
We introduce the second part of the flour and warm milk. The consistency of the dough should resemble liquid sour cream, so that it spreads well.
Let's send the dough to heat again. It should increase in volume.
Now whisk the protein.
Add the whipped protein to the dough, mix gently. Let it brew for another 20 minutes.
Pour the first portion into a preheated pan with a ladle and fry until golden brown. The pancakes should rise.

Bon Appetit!

Delicious pancakes with milk and soda

Pancakes with milk and soda are moderately sweet and lush dish... They are just made for juicy filling! Experiment with berry, mushroom or fish filling and find your perfect flavor! It's a pleasure to cook them!

Servings: 4

Cooking time: 40 minutes

Ingredients:

Milk - 0.5 l.
Egg - 2 pcs.
Flour - Art.
Soda - tsp
Vinegar - tsp
Granulated sugar - 2 tbsp. l.
Salt - 1 gr.
Vegetable oil - 2 tablespoons

Cooking process:

Heat the milk a little and send it to a deep bowl. We drive two eggs into the milk.
Salt the resulting mixture and then add sugar.
We extinguish the soda with vinegar in a teaspoon and mix with the dough.
Now whisk our mixture well with a whisk and begin to gradually introduce flour. Knead the dough until creamy.
Leave the dough for 15 minutes.
We start baking pancakes. To prevent them from burning, heat the pan and grease it with oil. Distribute each portion of the dough well over the pan. Fry until golden brown.

Ready! If you decide to wrap the filling inside, let the pancakes cool slightly. Bon Appetit!

Step-by-step recipe for thin blinov in sour milk

Pancakes with sour milk are thin and rather elastic, which means they will not tear when frying. They can be served separately or refueled original filling... Cooking them quickly, and eating them is simply delicious! Such a dish will definitely make the morning good.

Servings: 6

Cooking time: hour

Ingredients:

Flour - 300 ml.
Egg - 3 pcs.
Milk (sour) - 550 ml.
Sugar - 3 tbsp. l.
Vegetable oil - 4 tbsp. l.

Cooking process:

Break the eggs, mix with 2 tablespoons of sugar. Beat until light foam appears.
Add a little milk and mix again.
Sift the flour, and then gradually add it to the mixture of milk and eggs.
Add the remaining amount of milk and mix until smooth.
We introduce two tablespoons of vegetable oil and also mix.
We heat the pan, grease it with vegetable oil. We bake pancakes until a pleasant blush appears.

Bon Appetit!

A simple recipe for sweet pancakes with milk

Sweet pancakes with milk are a good start to a new day! Delicious and delicate, they will be an excellent addition to tea. Such a delicacy will definitely cheer you up and energize for the day!

Servings: 15

Cooking time: 25 minutes

Ingredients:

Eggs - 3 pcs.
Milk - Art.
Water - Art.
Sugar - 3 tbsp. l.
Flour - Art.

Cooking process:

Mix water with milk in a separate bowl, add eggs to it, and then add some salt and sugar to the mass.
Sift the flour into the finished mass through a strainer and stir all the lumps well.
We heat the stove and frying pan, oiled. Pour the first part of the dough for the first pancake with a ladle. We spread it over the entire surface. And fry until golden brown.

Thick and fluffy pancakes with milk

Thick pancakes with milk turn out to be very fluffy and porous. They are great with jam or syrup, and are also great for filling. Just an amazing treat!

Servings: 4

Cooking time: 20 minutes.

Ingredients:

Egg - 2 pcs.
Sugar - 2 tbsp. l.
Flour - 300 gr.
Milk - 300 gr.
Baking powder - 2.5 tsp.

Cooking process:

Mix eggs with sugar and beat.
Sift the flour through a strainer. To do this, take a larger container and add salt and baking powder to it.
Now we combine the two masses into one and knead the dough. Leave to thicken a little for 5 minutes.
We heat a greased frying pan and pour about two tablespoons of dough on one pancake. Fry until golden brown and turn over.

Ready! Bon appetit, everyone!

Recipe for making thin pancakes without eggs

Pancakes with milk without eggs are moderately thin and elastic. Pancake dough without eggs it turns out to be thicker, and therefore ideal for juicy fillings... In addition, they can be used to make incredible puff cake... Surprise your family with an unusual delicacy!

Servings: 8

Cooking time: 30 minutes.

Ingredients:

Flour - 2 tbsp.
Milk - 900 ml.
Sugar - 3 tbsp. l.
Salt - ½ tsp
Oil (vegetable) - 2 tbsp. l.
Butter (butter) - 65 gr.
Soda - ½ tsp.

Cooking process:

We choose a plate deeper, the amount of dough will be quite large. And let's start cooking.
Mix flour with half a liter of milk. Then salt and add sugar and baking soda.
Add vegetable oil to the finished mixture and mix well until smooth. We remove the lumps as much as possible.
Heat the remaining milk and add it to the dough. Stir again.
We will fry the pancakes over low heat so that the dough is evenly baked. Turn over and fry the other side.
Ready-made pancakes can be greased with ghee or served directly to the table.

Bon Appetit!

Delicious pancakes cooked in milk powder

Pancakes with milk powder have already become a common delicacy. Powdered milk preserves beneficial features and taste qualities milk and perfectly replaces it in cooking. Just add it to the pancake batter and you have an incredible dessert for your tea!

Servings: 6

Cooking time: 30 minutes.

Ingredients:

Milk (dry) - 250 ml.
Flour - 500 ml.
Water - 750 ml.
Baking powder - 2 tsp
Salt - 1 tsp
Sugar - 3 tsp

Cooking process:

The water should be boiled and allowed to cool slightly so that it is warm. Now we breed powdered milk in water in a separate container.
Add flour to milk, and also introduce baking powder. Mix our mass thoroughly.
We drive eggs into it and knead the pancake dough. Add sugar and a little salt to taste.
We will bake in a preheated pan, well oiled. It is better to put on a moderate heat so that the pancakes are evenly baked and do not burn.
Pour the dough with a scoop and, turning the pan, distribute it over its entire surface. We wait for the golden hue and turn the pancake over. We do this with the whole test.

Our pancakes are ready! Bon appetit!

The recipe for classic pancakes with milk also includes products: flour, eggs, sugar, salt, vegetable oil. In some cases, milk is diluted with water in a 1: 1 ratio. And if we talk about real classics, then buckwheat is mixed with wheat flour. In the old days, yeast was necessarily added to the composition. Today, not all housewives favor this product, so they replace it with soda or baking powder.

The five most commonly used ingredients in classic crepes recipes with milk:

The recipes for classic pancakes are varied and can be very different from each other. This is due to the fact that in our country, almost every family cooks this dish. Moreover, according to family recipes inherited from grandmothers, if not further. However, the differences take place only in relation to proportions: the number of eggs, the volume of milk, varieties of flour, and so on. Cooking technology and composition are almost the same.

The yeast-free dough is started by beating eggs with sugar and salt. Then milk and flour with soda are added to them in portions. There should be no lumps. Vegetable oil is poured in last.

They cook with yeast with and without dough. Dry ones go to flour, fresh ones are put in the kneading process. Dough is poured into the dough at the same time as flour.

The five fastest recipes for classic pancakes with milk:

Any dough should be allowed to stand for some time, soaked well, and full. For a usual one, 20-30 minutes will be enough, for yeast - an hour or two.

During the preparation process, each fried pancake is placed on a dish and greased with melted butter, using a feather or a special device.

Ready-made pancakes are served with honey, sour cream, jam, berries, fruits, any sweet or savory sauce, with or without fillings.

Be sure to watch our VIDEO RECIPE for thin and delicious pancakes on milk with the addition of boiling water, which we carefully removed for you, so that the cooking process was simpler and more understandable!

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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
First, you need a good, proven recipe, without which you can experiment with the dough for a long time and never come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))

This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, jam, condensed milk, or whatever. Or dip a hot pancake in melted butter ... bliss!)))

The main secret of thin and elastic pancakes, which I discovered for myself long ago, is the addition of a small amount of boiling water to the dough. Due to the fact that pancakes are prepared in milk, they are creamy to taste, and elastic due to boiling water, therefore, this recipe can also be called pancakes with boiling water or pancakes with the addition of boiling water :)

Delicious breakfast and bon appetit!

Ingredients

For pancakes with milk and boiling water
eggs	3 pcs
sugar	1-2 tbsp
salt	1 tsp (no slide)
milk	500 ml
flour	280 g
vegetable oil (in dough)	2-3 tbsp
boiling water	0,5 glasses (to the desired consistency)
vegetable oil for frying
butter (for greasing ready-made pancakes)

Hello dear readers! Today I will tell you how to cook pancakes in milk according to a step-by-step classic recipe well known to our grandmothers and mothers. This delicious and satisfying dish will decorate both dining and festive table... It has long been prepared in Russia, and over time, dozens of different options cooking. Pancakes are made with and without eggs, lean, yeast. Often housewives replace traditional wheat flour with oatmeal, rye, rice or corn flour. Such a dish is considered healthy and less nutritious.

How to cook

Video recipe

Benefit and harm

Pancakes are considered pretty hearty dish because they contain a large amount of carbohydrates. They help maintain the vitality of the body and energize. You should not abuse pancakes for people with obesity and diabetes mellitus, as they contain sugar. It is not recommended to eat the dish in the afternoon, so as not to complicate the work of the gastrointestinal tract.

If you want to reduce the calorie content of pancakes, use low-fat or skim milk. You can learn more about the benefits and dangers of milk in the previous article.

If you add vegetable oil to the dough, it will become more elastic. In this case, it is not necessary to add oil to the frying pan, but if you are using a frying pan without non-stick coating, it is better to add a little oil.
Pancakes can be served as independent dish or stuffed with, for example, cottage cheese, meat, jam, fruits, vegetables.
If your food is too thin and torn after frying, add another egg or add flour. If the dough does not spread well on the surface, then you can make it thinner with warm milk.
In the case when you need to bake a lot of pancakes in a short time, I recommend cooking in several pans at once.
Pour the first pancake into a well-heated skillet. The browned color and crispy edges testify to its readiness.
Always add sugar to the dough, even if you decide to make pancakes with meat. It will not damage the dish, but rather diversify the taste. The main thing is not to overdo it with the amount of sugar, otherwise the pancakes will simply fall apart. The standard proportion is 1-2 tbsp. l. sugar in a glass of flour.
Even sweet pancakes need salt.
Choose a pan with a bottom that is at least 8 mm thick for baking.
Unless you plan to fry your pancakes fluffy, don't use baking soda and yeast.
For cooking tender pancakes, the taste of which will not deteriorate even after a day, use dry yeast. Pour them into the dough, mix thoroughly, let it come up twice and start baking.
It is advisable to get the eggs out of the refrigerator in advance.
Do not use pancake flour, pancake mixes, etc. Choose only premium flour.
If the recipe calls for the use of baking soda, be sure to dilute it in warm water before adding to the dough. Never extinguish soda citric acid or vinegar before mixing. Add acid and diluted baking soda separately.
After you've kneaded the dough, let it rest for 15-25 minutes. Then the flour will swell and the pancakes will not break.
To make the dough lacy, separate the whites from the yolks. Whisk the whites in a separate bowl into a cool foam, pour in last.
Use a wide knife or spatula to turn the pancakes in the pan. Do not fry them at maximum heat, medium is enough.

5 unusual options

Custard

One of the favorite children's delicacies is delicate and thin pancakes. I recommend taking rustic chicken eggs with a bright yolk, then your dish will turn out to be incredibly tasty. In addition to the usual ingredients, the recipe includes kefir with a maximum percentage of fat. Whip kefir with eggs, sugar and milk, salt. Add sifted wheat flour, mix, beat again with a mixer. Brew boiling water, pour into the dough, beat well again. Then fry in the usual way. You can familiarize yourself with other recipes for kefir pancakes in the next article.

With holes

Easy to prepare, but interesting in its composition recipe. Pour warm milk into a bowl of sifted flour, stirring the contents with a whisk to avoid clumping. Add eggs, salt, sugar to a homogeneous dough, pour in a couple of tablespoons of brandy. You can use vodka instead of brandy. Stir well, add vegetable oil. If the dough is thick, add a little warm boiled water. Let stand for 1 hour. Then fry in a hot skillet.

With sour milk

To cook delicious pancakes it is possible not only on fresh milk, but also sour. They turn out to be quite elastic and do not tear, so they can be made with a filling. Beat eggs with salt and sugar, add a little sour milk, beat again. Pour in the sifted flour, stir well.

Add the rest of the milk and bring the mixture to a smooth consistency. Pour in vegetable oil, stir. Fry in a preheated skillet. These pancakes go well with sour cream, condensed milk or raspberry jam.

With vanilla

The recipe, which has been proven by many housewives, is called “3 glasses”. Whisk eggs and a pinch of vanillin in a bowl until smooth. Without switching off the mixer, add a glass of hot water and a glass of cold milk. Also add a glass of flour and pour in a couple of tablespoons of vegetable oil. Fry the products in a well-heated skillet for 40-60 seconds.

Potato

An ideal option that you can surprise your loved ones with. It can be served both hot and already cooled. The dish goes especially well with sour cream. Prepare mashed potatoes, add chopped garlic clove, sugar, salt to it. Pour in the warmed milk, beat in the egg.

Stir the mixture thoroughly with a whisk. Add sifted flour, stir again. Pour in odorless vegetable oil, bring the mixture to a homogeneous consistency. Then fry as usual. If desired, sprinkle the dough with chopped herbs during frying.

Conclusion

In the article, we examined a step-by-step classic recipe for pancakes with milk, learned how to knead the dough, what to serve the finished dish with and what is its calorie content. Any filling in it has a rich taste and literally melts in your mouth.

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