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Thin pancakes with milk recipes. Sweet pancakes - simple recipes for sweet pancakes Delicious recipes for pancakes with milk, thin sweet

I have always been sure that the most delicious thin pancakes are made exclusively with milk. But, as experience has shown, their taste does not change if water is added to the dough along with milk. How did I come to this conclusion? And it was like this.

My grandmother was visiting me. Despite her advanced age, the old lady is cheerful, fast and active. She was bored just sitting on the couch watching TV or doing crossword puzzles, so she spent most of her time in the kitchen, cooking something tasty. One day before I left for work, she asked: “What should I cook for dinner?” Well, since I love sweet thin pancakes more than chicken, meat or any soups, the answer was obvious. That's what they agreed on. Grandma stayed at home, I went to work. Somewhere in the middle of the day it dawned on me: there wouldn’t be enough milk for the pancakes. “So today I’ll be without them,” I thought. However, in the evening, delicious thin pancakes with a juicy, aromatic cabbage and apple filling awaited me for dinner. Then the grandmother told how she magically managed to bake pancakes: to knead the dough, she added water to it. But theory is one thing, practice is another.

I tried my grandmother’s recipe some time later, when on Sunday morning the family demanded thin pancakes, and there was very little milk left in the refrigerator. This is where boiled water from a kettle came to the rescue. Interested? Let's cook together.

Ingredients:

egg - 1 pc.,
sugar – 2.5 tablespoons,
salt - a pinch,
flour – 1 cup (maybe a little more or less),
milk – 0.5 cups,
boiled water at room temperature – 0.5 cups,
odorless sunflower oil – 2 tablespoons + for greasing the frying pan
butter for greasing the pancakes themselves.

If I don’t plan to wrap the filling in them, then I always put a piece of butter on the hot pancake.

So, pour sugar into a bowl, beat in an egg, throw in a pinch of salt, and shake.

For me, this amount of sugar is the most optimal. If you add more, they will be very sweet, and if you add less, they will be tasteless.

It turns out crumbly. It is clear that it will not make pancakes. Add milk, water and mix well.

The dough for thin pancakes should be viscous, but not thick.

Add about 2 tablespoons of oil. If you don’t know how to “eyeball” it, measure with a spoon.

Heat the frying pan, grease it with sunflower oil, pour a scoop of dough onto it, bake on both sides.

Place butter on top of the hot pancake, let it melt, distribute it over the entire golden circle and quickly, before the pan burns, continue baking the rest.

We eat it with some sour jam or jam. Bon appetit!

Ksyusha told how to cook pancakes with milk and water, recipe and photo by the author.

Recipe for thin pancakes with milk No. 2

Thin pancakes made with milk and starch

Thin pancakes without yeast can be baked with milk or water; such thin pancakes are very good for wrapping fillings (both sweet and non-sweet).

The technology for making pancakes with starch seems unusual at first glance. At the same time, baking pancakes according to this recipe is no more difficult than the classic one. You will especially like this option if you want to make the pancakes very thin. Just like regular ones, you can wrap a wide variety of delicious fillings in them: sweet and meat.

step-by-step photo recipe for making pancakes with starch

The consistency of pancake dough mixed with starch is initially liquid. Starch does not dissolve in milk, remaining suspended in it until it is heated. This is even to your advantage, because the liquid starch dough spreads perfectly over the frying pan. The surface of the pan must be heated and greased (so that the baked goods do not turn out “lumpy”). When the dough hits a hot frying pan, it begins to swell literally within a few seconds. If you want very thin pancakes, quickly drain the excess batter from the pan before it has time to thicken.

Pancakes prepared according to this recipe turn out tasty and tender. You can eat them with tea, placing a bowl filled with jam, sour cream or thick cream nearby. Or serve as an appetizer with salmon and spinach filling.

Ingredients:

milk – 0.4 l;
sugar – 0.5 tbsp;
salt – 0.5 tsp;
butter - 50 g;
flour - 1 tbsp;
starch (corn or potato) - 100 g;
eggs - 2 pcs.

Cooking process:

You can stir the dough with a fork or whisk, but it is faster and more convenient to do this with a mixer. If you want a whole pile of pancakes, like in my photo below, then simply double the amount of ingredients.

Beat granulated sugar with eggs.

Add melted butter.

Warm the milk.

Measure out the required amount of flour and cornstarch (you can use potato starch).

Add starch and mix with a mixer at low speed.

This time I tried adding flour and starch at the same time. In this case, you will have to use a small part of the milk at this stage (pour and do not heat).

Pour in the heated milk and stir the ingredients again until smooth. Add flour at the end. Do this gradually, pouring in small portions. As mentioned above, the pancake batter will be liquid.

Heat a frying pan well on the stove, grease with a piece of lard or vegetable oil. Scoop out some dough and spread it over the surface of the pan.

When the pancake is browned on one side, turn it over to the other. Bake all your pancakes the same way.

If you do not plan to wrap the filling in the pancakes, grease them with a slice of butter; you can first melt it and mix it with honey.

Adviсe:

When preparing pancakes, make sure there are no lumps in the batter. When baking, you need to stir it often.

Ready-made pancakes are delicious on their own, but if you want to cook them with meat filling, then simply do not add sugar to the dough.

Pancakes with salmon, Feta cheese and spinach look very beautiful on the table. This dish tastes amazing, which will decorate both a cozy family dinner and a gala banquet. To prepare them, bake pancakes using starch according to the recipe, simmer the spinach a little in a saucepan with butter (you can just chop fresh spinach), chop finely salted salmon, add cheese. Fill the pancakes by wrapping them in a tight tube, cut the tubes at an angle. Cut into 3-4 pieces. Arrange beautifully on a platter and garnish with herbs.

Anyuta wishes you bon appetit!

Recipe for thin pancakes with milk No. 3.

How to cook delicious thin pancakes with milk - another photo recipe from our culinary specialist Sergei:

Thin pancakes with milk

It is believed that pancakes should be a mandatory dish for Maslenitsa, and, naturally, everyone who knows how to bake at least comes to the stove. There are many recipes for baking pancakes. I’ll risk adding my two cents to this collective wisdom and offer a recipe for thin pancakes with milk.

Ingredients for the thin pancake recipe:

Chicken egg - 4 pcs,
Butter - 3 tablespoons,
Powdered sugar - 2 tablespoons (sugar is possible),
Flour - 1 cup (regular),
Milk - 2 glasses,
Salt - 0.5 teaspoon.

How to prepare pancake dough and bake thin pancakes

Separate the whites from the yolks and place the whites in the refrigerator to cool.

Grind the yolks with butter until completely smooth.

Add powdered sugar (I used cinnamon powder) or sugar to this mass and mix well.

Dilute the yolk-butter mixture with two glasses of milk and stir in one glass of flour into it, so that there are no lumps in the pancake dough.

Beat the whites with salt, add the whipped whites to the batter for thin pancakes and mix gently. Whipped whites enrich the pancake dough with oxygen, and when baking pancakes, many holes are formed.

Your thin pancake batter should be very runny and smooth. The liquid of the dough allows you to pour it into the pan in small quantities and bake pancakes on only one side. The finished pancakes do not need to be greased, they do not stick together.

P.S. Strictly according to the recipe, I managed to bake only two thin pancakes, then my wife came into the kitchen, saw the consistency of the dough, and told me at a very fast pace that her grandmother, mother and she herself had never made pancakes from such a batter and no one does it at all, I immediately mixed about half a glass of flour into the dough and further baking was done from a slightly thicker dough, but this had virtually no effect on the taste of the pancakes.

I liked this recipe for thin pancakes because it is without water, starch and soda :-). The thin pancakes from this recipe turned out to be very tasty; we used them for dinner with sausages (that’s just me), Korean carrots, wrapping the pancakes in rolls,

sour cream and beet honey. And for breakfast we finished off pancakes with mascarpone cheese.

Everything was eaten with pleasure and I hope it was useful ;-)

That's why pancake recipe turn out thin and airy . And the cooking method is very simple. Be sure to try these delicious pancakes!

It is best to bake pancakes in old cast iron frying pans. To prevent pancakes from burning, you can pre-heat the salt in a frying pan. To do this, add salt to the bottom of the frying pan in an even layer and heat it over high heat. Pour in the salt and wipe the pan with a dry cotton cloth (you cannot wash the pan after baking!). Another secret: you need to grease the frying pan with half a raw potato with vegetable oil (photo and detailed description in the article)

Ingredients:

Milk— 0.5 liters

Eggs chicken - 3 pieces

Oil vegetable - 100 grams for dough, 20 grams for frying.

Sugar- 1 tablespoon

Flour- 1 glass (250 grams).

Spices: salt (pinch), soda (pinch), vanillin (1 gram bag) optional.

How to cook pancakes with milk

1 . Pour half a liter of milk into a large cup. .

2 . Beat in 3 chicken eggs.

3 . Then add 100 grams of vegetable oil.

4 . A pinch of salt and a pinch of soda. Baking soda can be replaced with baking powder. Vanillin sugar will give milk pancakes a pleasant caramel aroma.

5 . According to the recipe, you need to add 1 tablespoon of sugar to the pancakes. With this amount of sugar, the pancakes turn out a little sweet. Just so you can dip them in sour cream, jam or honey. If desired, you can increase the amount of sugar.

6 . Mix the pancake mixture thoroughly. Add flour in a thin stream, stirring constantly so that there are no lumps.

7. Of course, it is easier to beat the pancake mixture in a blender. Or use a food processor.

8 . If you don't have a special brush for greasing a frying pan or baking sheet, use our method. You will need half a small potato, a fork and a saucer. Peel the potatoes, wash them and put them on a fork so that an even cut remains at the bottom. Pour a little vegetable oil into a saucer (literally 1-2 tablespoons).

9 . Now just dip the potatoes in the oil and grease the pan with it. With this method, you get exactly as much oil as you need. The pancakes will not be greasy or dry. They will not burn and will be delicate and ruddy.

10 . Using a small ladle, pour the pancake batter into a heated frying pan. Using a circular motion, distribute it over the entire surface of the bottom. It is better to bake pancakes over medium or low heat.

11 . When the edges of the pancake are browned, it’s time to flip the pancake.

Delicious thin pancakes are ready

Bon appetit!

Pancakes with milk are a favorite delicacy familiar from childhood. More than once we were woken up from bed by the magnificent aroma of grandma’s pancakes, prepared according to family recipes, delicious, sweet and salty, with filling and just for tea with sour cream. This is an everyday dish for breakfast, and holiday recipes for the arrival of dear guests, even cakes, and they are made from pancakes with milk, which turn out to be not only very tasty, but also a very extraordinary treat. And the aroma of pancakes makes the house truly cozy and hospitable.

Secrets of delicious pancakes

The ingredients must not only be fresh, but also properly prepared. For example, eggs should always be at room temperature; before cooking, it is better to take them out of the refrigerator for an hour or two.
The flour must be sifted, and the milk for the dough must be at room temperature. In general, why exactly milk in the dough? Because thanks to this ingredient, the pancakes come out very thin, but strong for fillings, aromatic and tender.
To prevent the pancakes from sticking to the surface of the pan, add a little sunflower oil to the dough. This way they will be tastier and juicier, and you will need much less oil to fry them.
But butter instead of sunflower oil in the dough will make pancakes with milk even more aromatic, sweeter and more satisfying. It will also give more of a golden hue.
It is better to mix the dough either in a blender, or use a wooden spoon, or a whisk. But an ordinary spoon will not be able to stir all the lumps in the dough.
Watch the consistency of the dough, because too thin dough means no whole and beautiful pancakes. The pancakes will tear, so you should add a little flour, 2-3 tablespoons, depending on the amount of dough.
To ensure that when frying pancakes they turn out evenly, it is not enough to use a round frying pan. You should be careful when using oil. There should be just a little bit of it so that the surface of the pan is covered with a thin layer. Use a pastry brush or goose feathers, just like our grandmothers and mothers did.
If you are making sweet pancakes with milk, you can use butter, just place a piece on a fork and thus grease the surface of the pan.
There are frying pans that do not require oil at all. But to prevent the edges of the pancakes from turning out dry and brittle, it is better to add a little oil, just grease the surface of the pan. And if you are the owner of an old cast iron frying pan, this is generally an ideal utensil for pancakes with milk.

Pancake dough with milk– the first thing is to prepare well.

The first rule of the pancake test is that the consistency should resemble sour cream, not cream, but sour cream, 25% fat. That is, it should not stick to your hands like yeast dough, but it should not look like water. If the dough is thick, you should add milk, and if, on the contrary, it is liquid, then flour, or kako, if you are making chocolate pancakes with milk.

Second rule: how to rid our dough of the hated lumps that form when mixing bulk ingredients?

First, mix the dry ingredients, milk and eggs, but add the flour gradually, in several additions, and in the meantime beat with a whisk or spoon, depending on how you stir the dough.
Take some of the milk and gradually add flour into it, stirring everything until it becomes a mass without lumps, and then mix with all the other products. This way you won’t see any lumps at all in the finished dough.
You can also use this advice: mix everything, but add milk gradually, in a thin stream, stirring the dough, or whipping it with a blender or in a food processor.
To ensure that the lumps dissolve quickly, add sunflower oil (if it is included in your recipe) at the very end, after thoroughly mixing the dough.

To prepare pancakes with milk with small holes, milk or boiling water should be added hot to the dough, because it is boiling water that creates these amazing holes into which all the delicious things fall: sour cream, honey, butter or jam.

Rules for frying pancakes with milk

Since we need thin pancakes with milk, it’s worth stocking up on some equipment for turning our culinary masterpiece over.

A good frying pan should have a handle, so it’s more convenient for turning the pancakes over and evenly distributing them.
Kitchen glove.
Means for greasing a frying pan: feathers, a pastry brush, a fork with oil.
A kitchen cake knife is wide and smooth, not sharp. This is what we will use to flip the pancakes. You can also take a thin spatula, not wooden, but iron.
A ladle or deep spoon for pouring the dough, whichever is more convenient for you.

Heat a frying pan over high heat. Grease the frying pan and pour in the dough - no more than half a ladle, moving the frying pan so that the dough spreads evenly over the surface. That is, you need to turn the frying pan clockwise or counterclockwise by the handle so that the pancake turns out evenly. Heat is medium, fry one side for up to 2 minutes.

Turn the pancake over, this can be done with a knife, a thin spatula, or you can turn it over on the fly, throwing it over the frying pan. But it is very difficult to catch him, try the simple way first.

On the other hand, pancakes always fry quickly - half a minute - a minute. But if the pancakes are provided with filling, then the second side should be browned for a few seconds. Then take out the pancake, add the filling, wrap it and fry the other side with the filling. Or put the dish in the oven.

The best recipes for pancakes with milk

Pancakes with milk and sour cream (cream)

What is needed:

A glass of milk – 200 ml (boiling water)
A glass of cream – 200 ml (10%)
Spoon of sunflower oil
Flour – 7 tablespoons (tablespoons)
Eggs – 3 pieces
Sugar or powdered sugar - 2 tablespoons
A pinch of salt

How to cook:

Sift the flour through a sieve. Beat the eggs with a blender or spoon. Add sour cream and mix well. Add flour to the sour cream and egg mixture. Gradually and slowly add flour and mix well. Now add sugar and salt, stir and pour milk in a thin stream, while kneading the dough. Now beat the dough well. These pancakes turn out to be very thin, since the dough is completely liquid, flip the pancakes very carefully.

Pancakes with milk in boiling water

What is needed:

Two glasses of milk – 400 ml
A little more than half a glass of boiling water - 150 ml
Eggs – 3 pieces.
A glass of flour – 200 g
Sugar – 2 tablespoons (tablespoons)
Sunflower oil – 2 tablespoons (tablespoons)
A pinch of salt

How to cook:

Sift the flour through a sieve and mix with a pinch of salt. Then we make a mound of flour and create a depression in it. Place the eggs in the hole and mix everything very thoroughly with a blender or whisk - set the bowl aside. Now mix separately: milk, sugar, water, mix and add to flour with eggs - beat everything thoroughly until there are no lumps. Now add 50 ml of boiling water and sunflower oil, mix everything until smooth. Now you can fry thin pancakes with small holes.

Pancakes with milk – thin

What is needed:

Milk – 1 liter
Eggs – 3 pieces
Flour - one and a half cups
Sugar – 4 tablespoons (tablespoons)
A pinch of salt
Sunflower oil – 3 tablespoons (tablespoons)
Baking powder – 2 tablespoons (teaspoons)

How to cook:

Sift the flour. Mix: sugar, sunflower oil and eggs - beat thoroughly. Then add room temperature milk to the mixture and stir. Now add baking powder and flour - in several approaches, it is better to mix very intensively with a whisk or beat with a blender. Fry pancakes in a hot frying pan.

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

I knead the pancake dough with a mixer, it’s much faster than by hand. The taste of pancakes prepared with a mixer and prepared with a hand whisk is no different. I tested this in practice. Only if you knead with a mixer, there will be no lumps guaranteed.

If you want to make 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 remove soda
water (thin the dough if necessary)

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

Method for preparing pancakes with milk step by step.

Pour milk into a deep bowl.

Beat eggs into milk, add salt and sugar.

Beat everything with a mixer until the ingredients are well mixed.

Pour vegetable oil into the milk-egg mixture. This way the pancakes will not stick to the pan.

Whip quickly again so that the butter is well dispersed in the dough.

Now sift the flour into the dough. Be sure to sift so that the pancakes are soft and tender.

I add half a teaspoon of soda to the dough, slaked with lemon juice (or vinegar).

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

The dough is liquid enough to be poured into a frying pan in a thin layer. If it turns out too thick, 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 rest for a while, about 20 minutes.

Before baking, it is important to preheat the pan very well for 3-5 minutes. Pancakes turn out thin with holes if you bake in a cast-iron frying pan with a thick bottom. I have a thin pancake frying pan, which leaves few holes.

I don’t grease the frying pan with oil, since there is already oil in the dough and my frying pan has a non-stick coating. If your pancakes don’t turn well, you can grease the pan with vegetable oil (just a little) before baking, or you can grease it with lard. Prick a piece of lard onto a fork and grease the pan. One small piece is enough for all pancakes.

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

Bake pancakes on medium heat on the stove.

When the edges of the pancake are browned, turn the pancake over to the other side with a spatula. The second side bakes 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 make delicious charlotte with apples, then see the recipe in this article.

Pancakes are one of the oldest dishes of Russian cuisine. Each housewife had her own special recipe for this ancient dish, which was passed down from generation to generation. I really love thin milk pancakes with holes. These thin lacy pancakes are so beautiful and so tasty. Openwork pancakes can be baked not only with milk, but also with kefir, you can

use sour milk and even water as a base. Recipe for making thin

Making pancakes will not cause any difficulties, although you need to know a few cooking secrets and an excellent result will not keep you waiting.

So, the very first and main secret of good pancakes is the right frying pan. If you have grandma’s cast iron frying pan in the house, then take it out and boldly get down to business.

Among modern frying pans, give preference to ceramics.

Today I offer you several options for preparing delicious thin pancakes with holes.

Classic recipe for pancakes with milk

The classic version is the most common option for preparing pancakes. Main ingredients: milk, flour, eggs. Cooking pancakes according to the classic recipe will not cause any difficulties; even a novice cook can handle it.

Ingredients:

milk 500 ml
flour 280g.
eggs 3 pcs.
sugar 2 tbsp.
salt0.5 tsp
vegetable oil 2 tbsp.

Preparation:

Break the eggs into a deep bowl, add milk and mix everything. Then add the sifted flour and mix everything again. While stirring the mixture, add salt, sugar and vegetable oil.
You should have a liquid, pourable dough. Cover the bowl with the dough with a towel and let stand for at least 20 minutes. Now you can start frying pancakes.
Grease a well-heated frying pan with a thin layer of vegetable oil.
Pour a ladle of dough into the center of the frying pan, tilt the frying pan so that the dough spreads evenly over the entire surface of the frying pan.
When the edges of the pancake begin to brown, carefully use a spatula to turn the pancake over to the other side and keep it in the pan for a little longer.
Remove the finished pancake from the pan and transfer to a plate.

Lacy pancakes, incredibly delicious

Maslenitsa is coming soon, pancakes are a traditional dish of this fun folk holiday. In order not to repeat the recipe for the same pancakes during Maslenitsa week, you can use the options offered here and diversify the holiday menu. And it’s definitely worth making these beautiful thin, lacy pancakes.

Ingredients:

milk 2 cups
sour cream 1 tbsp.
kefir 0.5 cups
eggs 3 pcs.
salt 1/3 tsp.
sugar 1 tbsp.
baking powder 1 tsp.
vegetable oil 3 tbsp.
flour 1.5 - 2 cups (depending on the size of the eggs and the consistency of kefir)

Preparation:

Break the eggs into a deep bowl, add sugar and salt. Stir well, add sour cream, kefir and milk, stir until smooth.
Combine baking powder with flour. We gradually introduce flour into the resulting homogeneous mass, then vegetable oil. Stir well, the dough should be without lumps. At the end, you can add (optional) a little liquid vanillin.
Now you can start baking pancakes.
Heat the frying pan well, grease it with vegetable oil and pour in a portion of dough (one incomplete ladle).
The baking process is the same as already described in the first recipe.
Grease the finished pancakes with butter.
The pancakes according to this recipe turn out very ruddy, appetizing, all with holes, very tasty. The recipe was tested and of all those tried it turned out to be the most delicious.

Thin yeast on milk with holes

If you plan to make pancakes with non-sweet fillings, take 1 tbsp. Sahara. You can use pressed yeast in the recipe; for 1 liter of milk you need to take 30g. such yeast.

Ingredients:

milk 1 liter
eggs 3 pcs.
dry yeast 1 tbsp.
sugar 3 tbsp.
salt 1 tsp
flour 3 cups
vegetable oil 5 tbsp.

Preparation:

Take a quarter glass of well-heated milk and dissolve the yeast in it. Add a teaspoon of sugar and a pinch of salt there, put in a warm place until bubbles form.
Add the remaining salt, sugar, eggs, milk (well heated) to the flour, add the appropriate yeast. Mix the dough until smooth, making sure there are no lumps. Add vegetable oil and mix the pancake dough again.
Now we close the dough and put it in a warm place, the dough should rise (3-4 times), each time the dough should be mixed, make sure that it does not run away.
The whole process takes 2-2.5 hours. The dough is poured into the frying pan like foam. Pancakes are prepared, like regular ones, fried in a frying pan on both sides.

See also a very interesting recipe for thin millet yeast pancakes

Openwork pancakes from a bottle

To prepare these pancakes we need a plastic bottle. The volume of the bottle should be twice the amount of milk in the recipe. We will also need a funnel to help add all the ingredients into the bottle.

Ingredients:

milk 500 ml
eggs 3 pcs.
sugar 1.5 tbsp.
salt to taste
vegetable oil 2 tbsp.
flour as needed (the dough should be like liquid sour cream) approximately 300 gr.

Preparation:

First, put a glass of milk into the bottle (the milk should be warm). Then eggs. Close the bottle with a lid and shake the egg-milk mixture thoroughly.
Then add the remaining milk. Mix the contents of the bottle again.
Sift the flour, add sugar and salt to the flour, you can add a little soda (optional).
Place the flour in separate portions into the bottle and mix. We should have a batter without lumps. At the end, add vegetable oil and mix again.
We make a small hole in the bottle cap. Bake the pancakes in a well-heated and greased frying pan.
Squeeze the pancake dough from the bottle onto the frying pan in the shape of a flower, lace, animal, etc. The baking technology is the same as in the first recipe.

Brewed in boiling water recipe

Ingredients:

eggs 2 pcs.
milk 500 ml.
sugar 2 tbsp.
salt. 1 tsp
baking powder 1 tsp.
boiling water 1 cup
flour 2 cups
vegetable oil 7 tbsp.

Preparation:

Place the eggs in a separate container, add milk and beat the mixture with a mixer.
Add sugar, salt and baking powder, beat again with a mixer. Sift the flour and add to the pancake dough. Beat again with a mixer.
You should get a thick dough, like for pancakes. If the dough turns out watery, you should add a little more flour.
Pour boiling water into the pancake dough and mix with a mixer at the same time. Now add 7 tablespoons of vegetable oil, mix. Heat the frying pan, grease it with vegetable oil and bake pancakes.
Pour in half a ladle of pancake batter and rotate the pan, allowing the batter to spread out in a very thin layer. Bake for 20 - 30 seconds, then flip the pancake to the other side. The pancakes turn out thin with small holes.
If for some reason you don’t have any holes, then it could be either the frying pan or the fact that the dough is not liquid enough. In the first case, change the dishes, in the second, add a little boiled water at room temperature to the dough and mix.

Place the finished pancakes on a plate and grease with butter.

If your pancakes suddenly break when flipped

Causes:
- the dough was prepared with cold milk (you can warm the dough a little, but only slightly so that the eggs do not curdle, and mix thoroughly),
- not enough eggs (add another egg to the dough and mix well),
- the dough is a bit liquid (add flour and, to avoid lumps, whisk thoroughly)

Super thin with holes recipe

The harmonious union of milk and kefir in the recipe gives excellent results. The pancakes turn out to be delicious and very beautiful; such pancakes are also called openwork pancakes. Be sure to try this simple pancake recipe for Maslenitsa.

Ingredients:

milk 1 glass
thicker kefir 500 ml
flour 1.5 cups
eggs 2 pcs.
vegetable oil 2 tbsp.
sugar 2 tbsp.
salt 1/2 tsp.
soda 1 tsp

How to cook openwork pancakes with kefir and milk

Kefir should be heated over low heat so that it does not curdle, stir it with a spoon.
Add sugar, salt and soda to kefir, mix with a spoon. The mixture will immediately begin to foam. Add eggs, beat with a mixer or whisk. Add sifted flour, mix with a whisk or mixer. The result is a thick, fluffy mass.
Next you need to heat the milk. Pour the heated milk into the pancake dough. Add vegetable oil and mix. The consistency of the dough should be similar to liquid sour cream. Leave the pancake dough at room temperature for 20-30 minutes.
Bake pancakes in a well-heated frying pan. Grease the frying pan with vegetable oil. For one pancake, half a ladle of dough. When the edges of the pancakes are browned, you can turn the pancake over.

Thin in boiling milk without eggs

Ingredients:

milk 1 liter
flour 500g.
sugar 2 tbsp.
salt 1 tsp.
soda 1/2 tsp.
starch 2 tsp.
butter 100g.
water 70ml (if required)
vegetable oil for baking pancakes

Preparation:

Divide the milk into two equal parts.
Combine flour with salt, sugar, soda and starch, sift and add to one part of milk. Mix using a whisk. If the mass is too thick, add 70 ml of warm water.
Place the other half of the milk on the fire, add butter and bring to a boil. Remove from heat and immediately pour into the flour mixture, stir until smooth.
If you want thinner pancakes, add a little more warm water. The consistency of the dough should resemble thick cream.
Bake pancakes in a well-heated frying pan greased with vegetable oil. During the cooking process, when the pancake is fried, a large number of bubbles are formed, bursting, the bubbles leave large and small holes.

Openwork on beer and milk

Pancakes according to this recipe turn out very tasty. The taste of beer is not felt in the finished dish, but beer gives the pancakes an openwork and beautiful color. Maslenitsa is coming soon, be sure to try this recipe.

Ingredients:

milk 1 glass
beer 1 glass (it is very important to choose a foamy beer)
eggs 2 pcs.
vegetable oil 3 tbsp.
salt 1 tsp.
sugar 2 tsp.
flour 200g.

Preparation:

Mix eggs with sugar, add salt and soda, then pour in milk and beer, mix everything.
Sift the flour. Combine flour with liquid part. Mix with a whisk, the dough should be without lumps. At the end, add vegetable oil and mix the dough again.
Bake pancakes in a hot frying pan greased with vegetable oil.

Thin with holes on milk and mineral water

Thin and tender pancakes can be made using milk with the addition of highly carbonated mineral water.

Mineral water in the recipe can be replaced with ordinary water if desired, only the water should be highly carbonated.

Ingredients:

milk 500ml
highly carbonated mineral water 500ml
eggs 3 pcs.
wheat flour 400g.
vegetable oil 3 tbsp.
salt 1/3 tsp.
sugar 1-2 tbsp.

Preparation:

Combine the eggs with salt and sugar and beat with a whisk until foamy. Add milk and whisk again (you can use a mixer to speed up the process).
Sift the flour and combine with the liquid part. Mix again using a whisk or mixer.
Now pour in the highly carbonated mineral water. Beat again. At the end, add vegetable oil.
The dough is ready for baking pancakes.

Lace with baked milk

Lacy pancakes have an original look and are eaten with a bang! Do you want to surprise your guests and your loved ones with such original and delicious pancakes. Then get down to business, you will definitely succeed.

Ingredients:

baked milk 1.5l
eggs 5 pcs.
wheat flour 2 cups
sugar 2 tbsp.
salt 1/2 tsp.
soda 1 tsp with a slide
vegetable oil 1/2 cup

Preparation:

Add sugar, salt and soda to the eggs (pre-quench the soda with boiling water), beat with a mixer until light foam.
Sift the flour and add it to the dough, mix, the mass should be without lumps. Put the milk on the fire and warm it up until warm.
We add milk to the dough, perhaps not all the milk will be needed for the dough, the dough should ultimately be a little thinner in consistency than fermented baked milk.
Lastly, add vegetable oil to the dough and mix the pancake dough.
Bake pancakes in a well-heated frying pan greased with vegetable oil. You can grease the pan with oil only once when baking the first pancake; before baking the rest, it is not necessary to grease it, since the dough already contains enough oil.

The pancakes turn out very thin and delicate in taste.

Thin with sour milk

The milk has gone sour. You don't know what to do. Make these delicious pancakes using this simple recipe. Appetizing pancakes with a pleasant sour taste can be stuffed with various fillings, or they can be eaten simply with sour cream, melted butter or condensed milk.

Ingredients:

sour milk 2 cups
sugar 2 tbsp.
eggs 2 pcs.
flour 1.5 tbsp.
a pinch of salt
vanilla sugar ½ sachet
vegetable oil 2 tbsp.

Preparation:

Grind eggs with sugar. Add sour milk, salt and vanilla sugar.
Sift the flour, combine with the eggs, knead the dough. The consistency of the dough should resemble liquid sour cream.
Lastly, add vegetable oil to the dough and mix.
The pancake dough is ready, you can bake pancakes.

Pancakes cooked with sour milk can be stuffed with any fillings of your choice or simply served with jam, honey, sour cream, or condensed milk.

I also suggest watching a video about cooking thin pancakes with milk - the pancakes turn out very tender with numerous holes.

Bon appetit!

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 it's traditional Russian pancakes they were baked from thick yeast dough and 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, in the fresh pancake dough no baking powder is used, 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 not very suitable here pancakes Although thin, they are quite dense, making them ideal for making filled pancakes. 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, it may take different times to fry 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!

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