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Pancake recipes. To grease the pan

The most delicious pancakes are obtained if you start baking them in in a great mood. Why not please your loved ones with such wonderful pastries, and you shouldn’t cook pancakes just for breakfast, because they can even be served on the holiday table.

Pancakes have become a real lifesaver for every housewife. Thanks to this dish, you can feed the entire hungry family, even capricious children who insist that they are not hungry.

In fact, baking pancakes is also convenient because you don’t have to spend money on food at all. Many of the ingredients for pancakes can be found at home, and the rest are quite inexpensive.

Economical recipes are very popular these days, and this shouldn’t be surprising at all.

Delicious pancake dough can be prepared even with water. If you have kefir, yeast or milk at home, you can experiment with the recipe. Pancakes can be made even without eggs; many people like this lean recipe.

A wide variety of options for baking pancakes also plays a role in the fact that dish recipes are replenished more and more every day.

There are recipes that allow you to bake thin pancakes, openwork or holey, fluffy, American pancakes and many others.

There are a lot of options, and therefore, if you want to learn how to cook delicious pancakes at home, then my article will be very useful to you. To begin with, I propose to dwell on the theoretical part, and only then move on to practice.

Preparing ingredients for the dish

In fact, even the most delicious pancakes do not require any special preparation of the ingredients, except that I advise you to take them all out in advance so that they are at room temperature.

This rule can be applied to dairy products and chickens. eggs, water. Some dough recipes call for the use of hot water or milk. In this case, you need to do everything exactly as the recipe indicates.

If you are making yeast dough with milk, then the product needs to be heated to 37-40 degrees, no more. Otherwise, the yeast will be destroyed and the pancakes will be spoiled.

Once you have decided on the recipe, you need to prepare all the ingredients. The main rule is that they must be fresh. If you decide to prepare the dough batch with water, you need to heat the liquid to about 50 g, in which case the batch will be homogeneous and there will be no lumps in it.

Kitchen utensils for kneading pancake dough

When choosing which frying pan to cook your baked goods in, you should choose a good old cast iron frying pan that has a flat bottom. Put it on the fire to grow. the oil gradually permeated the base.

Grease the frying pan more. Don't add oil, otherwise the pancakes will be too greasy. If you bake pancakes on a modern pancake frying pan, then you shouldn’t do this at all.

Of course, you should take a bowl where you will do the kneading, a blender or a mixer to beat the mass. Plus, you may need a whisk.

Having dealt with the dishes, you should move on to cooking. Below I will present you the recipes of the best pancakes with attached photos for your convenience.

Milk pancakes

Kneading the dough with milk allows you to bake a portion of delicious homemade pancakes; they can be either thick or thin. These pancakes bake very quickly.

If you have any dough left over, you can put it in the freezer to use for baking later. Fry pancakes in a cast iron frying pan, greasing the surface of the pan. oil

The recipe calls for baking powder, which can be purchased at your local supermarket. This component is really important to use for kneading dough, because thanks to it the pancakes are airy.

As for baking powder, you can safely replace it with 0.5 tsp. soda, which can be extinguished with a couple of drops of lemon juice or vinegar.

Ingredients: 2 tbsp. flour; 3 pcs. chickens eggs; 3 tbsp. milk; 3 tbsp. rast. oils; 0.5 tsp salt; 1 tbsp. sugar (take granulated sugar); ¾ tsp baking powder.

A recipe with a photo will help you quickly complete the task. Moreover, there is no need to worry, because even beginners can skillfully cope with baking pancakes.

Cooking algorithm:

I mix sugar, baking powder, flour, chicken. eggs, half a tbsp. milk and salt together. I stir the mass. For these purposes, you need to take either a blender or a mixer.
The dough mixture will be thick and homogeneous, there should be no lumps in it at all. I dilute the composition with milk, adding it to the dough, but in a very thin stream. The mixture should be similar to kefir or sour cream. Only then can you add the plant. butter and knead.
I am baking a batch of delicious pancakes, as you can see, preparing them is not at all difficult, and your loved ones will give you the most pleasant words of praise.

Kefir pancakes

It’s not for nothing that kefir dough is very popular among baking fans. This is due to the fact that kefir has a special sourness, and butter gives baked goods a special taste.

The pancakes that can be made according to this recipe are lacy and full of holes. Such a treat always quickly flies off the table, and children are generally delighted with it.

Serving can be with condensed milk, jam, caviar or mushrooms. For those who love sweets, you can put 2-3 tbsp in the dough. sugar, this will make the pancakes even tastier.

Rast. There is no need to pour oil into the frying pan; you can take half an onion and put it on a fork. Afterwards dip in the plant. oil and coat the bottom of the pan.

Ingredients: 500 ml kefir; ¼ tsp. soda and salt; 2 pcs. chickens eggs; 2 tbsp. rast. oils; 0.5 tbsp. boiling water and flour.

Cooking algorithm:

Salt, kefir, chicken. I mix the eggs in a bowl. I put it on the stove and heat the mass to about 37 degrees. Those. it will be around room temperature.
I add flour so that the mass is thick, like pancakes.
Soda and half a tbsp. I mix boiling water together. Pour the mixture into the dough. I stir. I enter the plant. oil. I stir again.
I start making pancakes. I grease the finished pancake with sl. butter, sprinkle with sugar and pour over sour cream.

The most delicious lean pancake dough

As a rule, housewives use a recipe for making pancakes with kefir, whey, milk, but you can make them even with plain water. These pancakes will be very tasty, thin and crispy.

Have this method There is one cooking secret that you definitely need to know in order to make the perfect batch of pancake dough. It consists in the fact that the whites and yolks need to be beaten separately, only then mixed in the batch.

The pancakes will turn out durable, ideal for filling with minced meat, cottage cheese, etc., and we must admit that they look appetizing, see this in the photo.

Components: 400 gr. flour; 500 ml water; 3 pcs. chickens eggs; 2 tbsp each rast. oils and sugar sand; salt.

Cooking algorithm:

Mix all ingredients except water together. The mixture should be thick and homogeneous. Now you can pour in the liquid, stirring the mixture so that there are no lumps in it.
I lubricate the plant. oil a frying pan and start baking pancakes.

Thin delicious pancakes made from perfect dough

Delicious, tender, thin pancakes can be baked if you follow the exact instructions for the proportions of ingredients. If you put more flour into the mix than you need, the pancakes will turn out thick, they will tear, or they will crumble in the frying pan.

The secret to perfect pancakes is also that you need to put a lot of chickens into the mix. eggs, and then give the dough time to infuse. In this case, the gluten in the flour will swell. When it seems to you that there is too much dough, you should reduce the number of components by 2 or even 3 times.

Ingredients: 1 liter of milk; 5 pieces. chickens eggs; 4 tbsp. flour; 1 tbsp. rast. butter and the same amount of sl. melted butter; 1 tsp salt; 3 tbsp. sah. sand.

The cooking algorithm is very simple:

I mix all the ingredients and beat them with a mixer.
I enter the plant. butter and mix with a spoon.
I heat the frying pan, grease the vegetable oil. oil I fry delicious pancakes.

If you knead the dough manually, then pour in 1 tbsp. milk, and lastly add the plant. oil. This way there will be fewer lumps in the dough. All batches of liquid injection must be mixed very thoroughly so that the mass is homogeneous.

Sour pancakes

Sweet pancakes appeal to all those with a sweet tooth, but there are also those who prefer sour pastries. IN in this case, the recipe will appeal to just such people, and those with a sweet tooth will appreciate the fluffy, rosy pancakes.

The dough will be mixed with sour milk. Serving pancakes to the table can be with sour cream, melted honey or slurry. oil Feel free to stuff sour pancakes with fillings.

For example, it could be meat filling and fried onions, cottage cheese with herbs. In general, there is really room to roam, so feel free to start cooking.

Since the dough mix includes soda and sour milk, you should not quench it. Milk has enough acid to do the job.

Ingredients: 500 ml sour milk; 2 tbsp. starch and sugar. sand; 0.5 tsp each salt and soda; 8 tbsp. psh. flour; 3 pcs. chickens eggs

Cooking algorithm:

Salt, sugar, milk, soda and chickens. the eggs are mixed together.
In another bowl I mix starch and flour.
I mix 2 batches and stir so that there are no lumps. I enter the plant oil. I stir.
I'm frying pancakes.

Yeast dough for delicious pancakes

The best Russian options for preparing pancakes are those made with yeast. They turn out very tasty, especially if you fill them with caviar or top them with sour cream.

In fact, pancakes can be served with any filling; they will be lacy, airy and tender. And most importantly - very beautiful and melting in your mouth.

Components: 300 gr. flour; 0.5 l of milk; 7 gr. dry yeast; 70 ml plant. oils; 2-3 tbsp. Sahara; 1 tsp salt.
I’ll tell you a secret: you can cook pancakes using a mixture of 300 ml of milk and 200 ml of water.

Cooking algorithm:

Chicken Grind eggs, salt and sugar together, and then beat with a mixer. I add yeast and plant matter to the composition. butter and heat the milk, but pour in only half of the indicated portion. I stir.
Add flour, mix well again and pour in milk. I leave the mixture in a warm place for 1 hour.
When the dough has doubled in mass, you need to mix it and leave it alone again. There is no need to stir the dough the second time. All that remains is to fry the pancakes.

Interestingly, as the yeast activates and the dough rises, holes appear on the pancakes. When the dough is fried in a frying pan, these bubbles will begin to burst, and therefore you will have holes in the pancakes. They look very appetizing, admire them in person in the photo.

Corn Dough for Pancakes

This recipe will appeal to all those who are crazy about corn. The resulting pancakes are very tasty, bright yellow, and their aroma spreads far beyond the kitchen.

The dough can be supplemented with apples, bananas, and citrus zest. Please note that the recipe contains only 1 piece. chickens egg, and therefore the pancakes will be as thin as possible, but at the same time elastic.

Components: 1 pc. chickens egg; 1 tbsp. flour (take corn flour); 1 tbsp. milk; 0.5 tsp baking powder; 1 tbsp. water; salt; sugar; vanilla; rast. oil.

Cooking algorithm:

I heat the water and milk a little. If you have time, you can simply leave them on the counter so they can sit at room temperature for a while. Do not bring food to a boil.
Kukur. I fill the flour with liquid. I let the mixture sit for 5 minutes.
I put the chickens into a bowl. egg, add milk, salt and sugar. I carefully enter psh. flour (1 tbsp is enough), mix.
I mix everything together and make a batch.
I leave the dough for 2 hours in a warm place; the bowl can be insulated for a better effect. When starting to fry pancakes, do not forget that the mixture has not yet been poured into the dough. oil.

Delicious pancakes stuffed with meat

To conclude this article, I would like to offer you a recipe for making pancakes stuffed with meat. To bake pancakes, take any recipe presented above. The filling must be made separately.

There are other fillings, look on the website, I have already presented recipes for them earlier. This recipe is very popular among housewives.

Ingredients: minced meat; 2 pcs. chickens eggs; 1 PC. onion; greens and salt.

Cooking algorithm:

I mix the minced meat with onion, salt and dill.
I add 2 tbsp to the mixture. plain water, salt, and beat the chickens. eggs, but in a separate bowl.
Simmer the mixture until done.
I take the pancakes, cut them in half, add the filling, press it down, fold the dough into envelopes and dip it in the beaten egg. I fry the pancakes in a hot frying pan for a couple of minutes until the sides become golden brown.

Baking pancakes at home is not at all difficult if you know some tips:

If the dough batch is large and the cooking time is limited, I take 2 frying pans at the same time.
To avoid lumps in the dough, I add liquid to the flour, so their number will be much smaller.
If the pancakes are hard, you need to grease the surface. oil Place the finished pancakes in a bowl and cover with a lid to make the dough softer and stay fresh longer.
I grease the frying pan. oil using half an onion or potato.
If you want to bake openwork pancakes, but the dough turns out solid, you should add simple mineral water to the batch.
I often make pancakes and then freeze them in a bag. Such a semi-finished product will be very useful when there is no time to cook, but you need to surprise your loved ones for breakfast or guests suddenly arrive.

My video recipe

I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because traditional Russian pancakes were baked from thick yeast dough and they were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, no leavening agents are added to unleavened pancake dough, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

I would like to note that if you are planning to make a pancake cake, then this recipe is not very suitable, here the pancakes, although thin, are quite dense, and it is ideal to make filled pancakes from them. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.

Ingredients

milk 500 g (ml)
eggs 3 pcs.
flour 200 g
butter (or vegetable) 30 g (2 tbsp. spoons)
sugar 30 g (2 tbsp. spoons)
salt 2-3 g (1/2 teaspoon)

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Preparation

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mass until smooth.

Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point.

Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, you may need to different time for frying one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit!

Pancakes are the most versatile dish. They can be made sweet and thin - served for breakfast, or fluffy with meat or cabbage - served for lunch. We'll tell you how to cook pancakes different ways, and with any filling you like, diversifying the family menu.

Classic pancakes with milk

What you will need:

eggs - 3 pcs;
salt - 8 g;
baking flour - 0.1 kg;
milk - 0.7 l;
granulated sugar - 45 gr:
oil drain - 20 gr;
The oil for frying has no flavor.

Actions:

Break the raw eggs into a deep bowl and beat them by hand using a fork or whisk.
Divide the milk into two halves. Add the first one to the eggs and mix.
Cut a piece of butter and melt it in the microwave. After that, add it to the rest of the ingredients.
Slowly pour in the sifted flour, making sure no lumps appear.
Add the remaining milk, stirring with a spoon. This is how we make pancake dough.
We treat a special frying pan for pancakes with any vegetable oil. We do this with a pastry brush. Scoop out the batter. It is necessary to take no more than half a ladle, so the pancakes will come out thinner.
Distribute it over the entire surface of the dish and fry on both sides, 1.5 minutes on each side.
Place the resulting pancakes in a stack. If desired, grease each one with butter and sprinkle with granulated sugar.

From choux pastry in boiling water

Pancakes made with choux pastry turn out very soft, thin and tender.

Grocery list:

boiling water - 200 ml;
milk - 0.5 l;
baking powder - 10 g;
vegetable oil - 90 ml;
2 tablespoons eggs;
vanilla - 4 g;
flour - 0.22 kg;
powdered sugar - 50 gr.

Action algorithm:

Combine raw chicken eggs, powdered sugar and vanilla in a deep bowl. Beat the mixture with a whisk.
Pour milk over eggs.
Before use, the flour must be processed with a sieve, and then poured into the main products along with baking powder.
It turned out to be a liquid dough.
Now pour boiling water into it and immediately stir with a spoon or whisk. The whole secret of such pancakes lies in boiling water.
The result is a mass with many bubbles, and when fried, the dish will come out delicate and very thin.
Pour vegetable oil into the dough.
All that remains is to fry the pancakes in a frying pan with a thick bottom, so there is a greater chance that they will not burn.
The resulting product can be rolled into an envelope and poured with condensed milk. Bon appetit!

With sour milk

If the milk in the refrigerator has been a little too cold, don’t throw it away right away. Cook pancakes with it.

Ingredients:

first grade flour - 0.25 kg;
one egg;
sour milk - 0.5 l;
salt and sugar to taste;
non-fragrant oil - 50 ml.

Actions:

Break the eggs and separately turn them into a homogeneous yellow mass.
Pour sugar and salt into them, pour milk.
Without ceasing to stir, slowly add the sifted flour, add 25 ml of non-fragrant oil.
Mix the resulting dough with a mixer.
Place a frying pan on the fire and sprinkle oil on the bottom.
Once the pan is hot, we begin the frying process.

Thin pancakes with holes

List of ingredients:

two eggs;
lemon juice - 10 ml;
granulated sugar - 50 g;
cow's milk - 0.5 l;
vegetable oil - 80 ml;
soda - 12 gr.

Actions:

Mix raw eggs and sugar, beat by hand until white foam appears.
Pour in vegetable oil and milk, mix with a spoon.
Pass the flour through a sieve and add to the bulk of the ingredients.
Pour baking soda separately and pour it in lemon juice Thus, you will get slaked soda, which helps to create patterned pancakes. Add it to the dough.
Heat the frying pan strongly, after greasing it with oil using a brush.
Scoop out the dough with a ladle. It should fill no more than half of the ladle.
Pour into the pan and distribute evenly over the entire surface.
Fry for a minute on each side.
Thus, we have a stack of fragrant, piping hot pancakes.
Grease them with butter or cream and serve.

No added soda

Housewives usually add soda to the pancake dough. We found out that even without soda you get a tasty and fluffy treat.

You will need:

first grade flour - 260 g;
two chicken eggs;
salt - 5 g;
sugar to taste;
milk – 1/2 l.

Actions:

Process the mixture in a food processor raw eggs, sugar, milk and salt. The same process can be done with a mixer or a regular whisk.
Pour the mixture into a deep cup and gradually add flour.
To make it more filling, you can cut off a piece of butter, soften it and add it to the pancake dough.
Heat the frying pan thoroughly and grease its bottom with vegetable oil.
Scoop out the dough and start baking thin pancakes.
It is best to serve hot items.

Diet recipe

If you are watching your weight or fasting, make delicious diet pancakes for breakfast. For them it is not at all necessary to take wheat flour.

Basic components:

oatmeal - 160 g;
water - 0.5 l;
milk - 0.5 l;
one egg;
salt;
granulated sugar - 15 gr.

Cooking secrets:

First cook the oatmeal. To do this, pour the cereal into a saucepan and fill it with a solution of water and milk.
As soon as the porridge is ready, process it with a blender so that the flakes are completely crushed into cereal.
Add sugar and salt to them and break one egg.
The result is a homogeneous dough without extra calories.
Start frying the dish in a hot frying pan.
To prevent pancakes from burning, use olive oil.

Thick pancakes with kefir

At Maslenitsa, thick pancakes are traditionally considered the main dish. This dish takes much less time.

You will need:

salt - 5 g;
a pinch of citric acid;
kefir - 0.5 l;
soda - 4 g;
wheat flour - 300 gr;
non-fragrant oil - 50 g;
three eggs;
vanillin - 2 gr.

Action algorithm:

Pour sugar, soda, vanillin, citric acid and salt into a bowl with flour.
Remove the kefir from the refrigerator and heat it on the stove or in the microwave until warm. Pour it to broken eggs and shake with a whisk.
Pour vegetable oil into the resulting mass.
Pour the mixture into the dry flour mixture, stirring constantly. Make sure there are no lumps.
Leave the dough in the kitchen for half an hour.
Heat the frying pan and sprinkle the bottom with oil.
For thick pancakes, take a full ladle of dough. After baking, you should end up with a layer half a centimeter thick.
It is fried for three minutes on each side.

How to make with cognac

If you think pancakes are a simple and boring dish, then you are wrong. Prepare pancakes with cognac, use chocolate or fruit as a filling, and get a delicious, delicious dish.

Basic components:

sugar - 25 g;
milk - 200 ml;
salt - 4 g;
cognac - 20 g;
one egg;
flour - 230 gr;
olive oil - 40 gr.

Cooking method:

Combine the egg mass with sugar and salt. Whisk.
Gradually pour in the milk, and then add the processed and crushed flour.
Whisk the mixture all the time with a fork or whisk.
Pour cognac and olive oil. So we got pancake dough with cognac.
Now we act according standard scheme: heat the frying pan on the stove, brush its surface with oil.
We take half a ladle - you need to get thin lace pancakes.
Fry each layer for 3 minutes.
Enjoy the pleasant aroma and tart taste of the prepared food!

With mineral water and kefir

Another option for making bubbly soft pancakes.

Product composition:

a pinch of salt;
sparkling mineral water - 0.2 l;
two eggs;
granulated sugar - 50 g;
kefir - 0.2 l;
non-fragrant oil - 30 ml;
soda - 5 g;
first grade flour - 130 gr.

How to cook thin kefir pancakes with holes:

Add soda to kefir.
Process the flour using a sieve, discarding lumps and small debris.
Combine eggs with sugar and turn them into white foam.
Add salt and continue whisking.
Pour in kefir and soda.
Add vegetable oil and mineral water.
Add processed flour.
After each addition of a new product, thoroughly beat the entire mixture.
Place the resulting homogeneous dough into warm place for 20 minutes.
Take a frying pan with a thick bottom and a non-stick coating, heat it, coat it with vegetable oil and begin the frying process.
If the dough is too viscous and thick, pour in a little more mineral water.

Pancakes with milk

Pancakes are a variation of American pancakes. In their shape they are more like pancakes. They are never made thin like our pancakes. But the filling can be put inside such a product. Incredibly delicious!

Main products:

two chicken eggs;
a pinch of vanillin;
milk - 0.24 l;
flour - 0.24 kg;
condensed milk for filling;
baking powder - 10 g;
granulated sugar - 60 gr.

Cooking process:

Heat the milk, but do not bring it to a boil.
Pour it to the broken ones chicken eggs and shake with a whisk.
Sift first grade flour and add to the main ingredients.
Add vanilla and baking powder, stirring all the time with a fork.
The batter should be thicker than for regular pancakes, approximately like sour cream.
Preheat the pancake maker. There is no need to add oil. The American version is baked in a dry frying pan.
Scoop out the dough with a tablespoon. For one pancake, you need to place 3 spoons in the center of the pancake pan.
Distribute the dough evenly over the entire surface of the pan.
Cook until bubbles appear and turn over to the other side.
salt - 12 g;
a handful of breadcrumbs;
vegetable oil - 25 g;
cheese and ham 300 grams each as a filling option.

Step-by-step instruction:

Break four eggs into a separate bowl, pour in milk, add salt, processed flour, sugar, soda and add vegetable oil. Mix.
You will get a runny batter for pancakes.
Take half a ladle and pour into a hot frying pan with a little vegetable oil.
Use all the batter to make a stack of crispy pancakes.
Cut the ham into strips, pass the hard cheese through a grater.
Take some of the filling and put it in the middle of the pancake, wrap it in a tube.
Separately, break the fifth egg into a cup.
Dip the tubes first in the beaten egg and then in breadcrumbs.
Cover the dish in the refrigerator for half an hour.
After this, treat the cold tubes again with egg and breadcrumbs.
Pour a little oil into the frying pan and fry each tube for a minute.
It turned out to be a delicious aromatic dish for lunch. Bon appetit!

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