How to pancakes. Pancakes - the best recipes

You will need the main ingredients: wheat (or any other) flour, sugar and salt, eggs, as well as kefir, milk, sour cream or water. Depending on the composition and cooking technology, the dough for pancakes will need to be cooled before frying or, conversely, let it stand at room temperature. But most often, simple pancake dough is used immediately after cooking, without refrigeration or heating. Grandma's Secret delicious pancakes- in adding one or two tablespoons of vegetable oil directly to the dough and frying them in melted butter.

Five of the fastest pancake dough recipes:

What dough to choose for spring rolls?

If a festive feast awaits you ahead with an abundance of snacks and hearty dishes and you want something simple and light (for “unloading”), opt for a simple recipe for pancake dough without yeast and eggs. For the base, it uses milk, which can be replaced with whey or water. The dough is suitable for frying pancakes for filling with the most different fillings, sweet and savory, therefore it is considered universal. It is also suitable for various types of dietary restrictions.

Pancake dough recipe universal

Ingredients: milk, flour, soda, salt, a little sugar and softened butter.

Add the mixed dry mixtures to the warmed milk and mix thoroughly.
Pour softened butter and beat the dough with a whisk.
The result is a dough similar in consistency to liquid sour cream. You can let it stand for twenty minutes, and then start frying.

The five most commonly used ingredients in dough recipes are:

Pancake Dough Tips:

add a spoonful of vegetable oil to the dough so that the pancakes do not stick to the pan
if there are eggs in the dough, beat the whites separately from the yolks and add them last - the pancakes will turn out more delicate and airy
the optimal density of pancake dough is the consistency of heavy cream
To make the pancakes more bubbly, add some water to the batter.
be sure to add salt to the dough, even if you are going to fry savory pancakes
before adding to the dough, the flour must be sifted
instead of wheat flour, you can use any other: rye, buckwheat, corn

Delicious pancakes with milk are considered a real lifesaver. Judge for yourself, isn't it possible to compose a full-fledged dish from these pancakes, stuffing them with some hearty stuffing.

Every housewife should know how to cook pancakes from those products that are in the refrigerator; for any occasion, she will find a suitable recipe for preparing her favorite dish.

Pancakes are baked not only in milk, kefir, water and yeast are also used for dough. An interesting recipe for pancakes, which do not contain eggs, it happens that they are not available in the home kitchen, but you need to prepare a treat.

Pancakes are baked both thin and fluffy and even openwork, there are a lot of options. Which recipe the hostess prefers depends on her capabilities and the wishes of family members.

Recipe for quick pancakes with milk

Ingredients to be purchased in advance: 750 ml of milk; 320 g white flour; 45 ml vegetable oil; 2/3 teaspoon baking powder; a large spoonful of sugar (for sweet pancakes you will need 3 tablespoons); half a teaspoon of salt.

How to make pancake dough so that they turn out porous? To do this, baking powder for dough is added to the flour mass in milk. That is why pancakes are fluffy and airy.

Sometimes the baking powder is replaced with baking soda, in which case it must be diluted with a few drops of lemon juice or apple cider vinegar.

You can bake pancakes in milk very quickly, especially if you have two suitable pans. Lubricate them each time with vegetable oil so that the pancakes turn over easily.

The dough remaining after cooking is allowed to be stored in a cool place. Even the next day you can fry delicious pancakes and serve them hot to the table.

How to cook pancakes in milk, you will now learn:

In a blender bowl, combine a glass of milk, flour with salt and sugar, eggs and baking powder.
When the dough becomes homogeneous, pour in the rest of the milk in a trickle and mix. You should get a liquid mass, similar in consistency to kefir or liquid sour cream.
At the end, pour in sunflower or olive oil, after which you can proceed to the main process and bake pancakes in milk in a very hot pan.

Recipe for pancakes on yogurt or kefir

Openwork pancakes, which are cooked on kefir, have a spicy taste. It is achieved thanks to the butter with which pancakes are spread, and the slight sourness present in kefir.

The recipe is suitable for those who love pancakes dotted with holes.

In order to serve delicious pancakes with a sweet filling, make the dough according to all the rules by adding not one, but as many as three tablespoons of granulated sugar.

With such pancakes, it is appropriate to use condensed milk, liquid honey, jam. Of the salty fillings, caviar, mushrooms, fried with onions are popular.

By the way, it is most convenient to cover the pan with a thin layer of vegetable oil using a cut onion.

You need to prick it on a fork, dip it in oil and run it along the entire bottom of the dish in which you intend to fry pancakes.

Ingredients: a couple of eggs; a quarter of a teaspoon of soda and salt; ½ liter of kefir; 120 ml of boiling water; 30 ml vegetable refined oil; flour.

How to make pancakes in milk, you will soon learn:

In a saucepan, mix salt, kefir and eggs.
Put the mass on the stove and heat to body temperature.
Pour the sifted flour into the saucepan when you have already removed it from the heat. The dough should be like for pancakes, that is, thick.
Soda extinguish with boiling water and pour into a saucepan to the rest of the ingredients.
Pour in sunflower oil. After thorough mixing, you can start frying pancakes.

Serve pancakes brushed with melted peasant butter and sprinkled with powdered sugar. In addition, put a bowl of sour cream on the table.

Recipe for delicious pancakes on the water

Traditionally, the dough from which delicious pancakes are baked is kneaded with milk, kefir, yogurt and even whey.

However, there is another recipe - on the water. Pancakes will turn out thin and crispy if the whites and yolks are beaten separately before adding to the dough.

Pancakes are especially good with fillings from: meat, minced meat with onions, boiled eggs with liver.

Ingredients: three eggs; half a liter of purified water; a pinch of salt; 0.350 kg of wheat flour; 30 ml of vegetable oil; 2 large spoons of sugar.

How to cook pancakes? Now let's figure it out:

Place all ingredients in a bowl except water. Mix them with a whisk.
Pour cold water in a stream, constantly whisking the dough with a whisk.
As soon as the mass becomes homogeneous, proceed to the main part - baking pancakes. Use either a cast iron or Teflon coated pan. By the way, in the second case, constant lubrication of dishes with vegetable oil is not required.

thin pancake recipe

The most delicate and very tasty pancakes must also be thin. This opinion is shared by those who do not like to knead the dough containing soda, not everyone finds it useful.

But what to do if pancakes already at the baking stage cause a lot of problems: either they gather into an accordion when turned over, or the dough does not want to be evenly distributed over the bottom of the pan.

I will tell you one secret: in order for pancakes to shine through in the sun, you need to spare no eggs and put them in the dough as much as the recipe requires.

And one more thing - before you start baking pancakes, put the mass aside and let it brew for half an hour.

During this time, the gluten that is in white flour will swell and the pancakes will stop tearing, even if they are too thin.

List of components from which you can hammer the dough:

4 cups of wheat white flour; a liter of whole milk; 5 eggs; incomplete spoon of salt; 3 art. spoons of granulated sugar; 15 ml of vegetable and the same amount of melted peasant butter.

How to make pancakes in milk, find out right now:

With a mixer or blender, mix all the products (except for the oil, add it last) placed in a bowl.
Leave the dough to infuse, then you need to bake pancakes in a pan with thick walls.

If you are using a hand whisk, do not pour all the milk into the bowl at once. When you manage to mix all the ingredients without lumps, pour in the rest of the liquid in a trickle.

sour pancake recipe

It turns out that sour pancakes have a lot of fans. And how could it be otherwise, because they turn out lush, into a hole, and besides, they go well with a variety of fillings.

Sweet and sour taste of pancakes allows you to serve them with cottage cheese, sour cream sauce, honey, oil.

The recipe, in addition to soda (half a teaspoon), includes:

half a liter of sour milk; 30 ml vegetable oil; three eggs; 2 tbsp. spoons of sugar and potato starch; 0.5 teaspoon of salt; 9 full spoons of wheat flour, sifted through a sieve.

Do you want to know how to cook pancakes the right way? Then remember:

Mix the salt and sugar together, beat in the eggs and rub the mass well.
Pour in milk, then add soda. Whisk the mixture with a whisk until smooth.
In another bowl, heap flour mixed with starch. Make a funnel in the middle, into which pour a lot of liquid ingredients in a stream.
Beating the dough with a whisk, bring it to a homogeneous state. Then pour in vegetable oil.

That's it, now you can put a cast-iron skillet on the fire and bake delicious pancakes on it.

Recipe for yeast puffed pancakes

So the turn has come to the traditional Russian dish. To many, such pancakes seem to be the most delicious and the most lacy and airy. What epithets these pancakes are not endowed with!

Serve pancakes with or without toppings, but simply by greasing them butter. In any case, they just ask for your mouth, they turn out so beautiful and ruddy.

In order to nail the dough, take:

a half-liter jar of milk (if the milk is fatty, dilute it with water in a ratio of 3: 2); 20 g of pressed yeast (it is allowed to replace 7 g of dry); 70 ml vegetable oil; 60 g sugar; 3 eggs; an incomplete teaspoon of salt.

To learn how to make pancakes with milk, read the article below:

Beat eggs with sugar and salt using an electric mixer.
Heat the milk and measure out half, together with yeast and vegetable oil, send to the eggs.
Whisk the mass until smooth and pour into the flour. Then pour in the rest of the milk.
Cover the bowl with a cotton towel and place in a warm, draft-free place.
After 50-60 minutes, stir the risen dough with a spatula to release carbon dioxide to the outside.
When the dough rises a second time, there is no need to mix it. Scoop the mass from above with a ladle.
Pour the bottom of the pan in a thin even layer and fry pancakes in milk on both sides.

Do not forget to grease the pan with oil before baking each pancake in milk.

Recipe for pancakes stuffed with minced meat

Almost everyone loves meat. It is prepared in many ways, and one of them is that they make minced meat from it and stuff pancakes.

You already know how to cook pancakes, it remains to figure out the rest of the processes.

You will need: chopped meat(raw); a bunch of dill; salt, 2 eggs and an onion.

How to make pancakes so that they are a success? You will:

Finely chop the onion and mix it with minced meat, salt and chopped dill. If you want the filling to become juicier, add 25-30 ml of water to it.
Beat eggs and salt to taste.
Cut pancakes in half. On one part, from the edge, put raw minced meat in the form of a small meatball, fold into a triangle and dip in the egg.
Fry delicious pancakes in milk on both sides over low heat to give the filling enough time to cook.

Recipe for delicious pancakes with milk and oatmeal

List of products: 4 egg whites and 6 yolks; 0.4 kg oat flour; 0.450 l of milk; one and a half tablespoons of granulated sugar; 30 g cl. butter, a little salt and 10 g fresh yeast.

Now I will tell you how to prepare a mixture for pancakes in milk:

Bring the milk to a temperature of 40 degrees.
Pour a little into a separate container, add crumbled yeast. Leave for 10 minutes until the yeast bacteria wake up and start working.
Pour the flour into a large bowl, stir with the rest of the milk, pour in the diluted yeast.
Infuse the dough for another 10 minutes, but for now, rub the yolks with sugar.
Cool the egg whites and beat them in a clean bowl, adding a pinch of salt.
Melt the butter, pour into the already chilled dough. Then send the yolks and at the final stage - protein foam.

Fry pancakes in milk in a well-heated pan, brushing it with oil. In a similar way, you can beat pancakes on buckwheat or rye flour.

Choose what dish you will treat your family today, only you.

Pancakes cooked with milk powder

Product set includes:

two glasses of white wheat flour; one glass of dry milk; 3 glasses of filtered water; 2 eggs; a large spoonful of sugar and a small spoonful of salt.

How to hammer a pancake mixture in milk, even if it is dry, you now have to find out:

Mix water, powdered milk and flour in a bowl. It is not necessary to beat the mass until smooth. Set the bowl aside for a few hours, during which time all possible lumps will dissolve.
Then enter the eggs, grated with sugar and salt.
Stir the mass with a whisk and fry the pancakes in powdered milk until golden brown.

How to make thin pancakes

Ingredients you will need to start making pancakes:

2 eggs; half-liter can of milk; 30 ml vegetable oil; 0.200 kg of flour; one st. a spoonful of sugar; one teaspoon of soda; salt on the tip of a knife.

How to make pancake batter? Now I'll tell you. So:

Whisk salt with sugar and eggs.
Pour in the oil. Then add milk brought on the stove to 30-35 degrees.
Extinguish the soda and, together with the sifted flour, pour into a bowl with the rest of the ingredients.
For faster and easier whipping, use a mixer with a whisk attachment. With this device, you will be able to knead the air mass, from which very thin pancakes in milk are obtained.

Now you know how to make pancake mix. You have to bake pancakes on a hot frying pan. It should be lubricated with a silicone brush, dipped in sunflower oil.

Take the flour mass in whole milk with a ladle and pour it in the center of the pan, taking it by the handle. Spread the mass over the bottom of the surface pan and put on medium-high heat.

As soon as the product is browned on one side, turn it over and cook on the other half a minute.

My video recipe

How to cook how to cook pancakes at home recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Pancakes are an amazing dish that is great for both holiday table, and for kitchen gatherings over a cup of tea, the main thing is to choose the right filling. A good hostess must certainly know how to make pancakes. and even better if she has a couple of recipes in her arsenal different types delicious pancakes. Moreover, this dish does not require special culinary skills, you just need to choose the right ingredients and follow a few simple rules.

You can bake pancakes according to many recipes, because this dish is so common and beloved that it has undergone many variations in the kitchens of Russian housewives. Baking delicious pancakes is not difficult, but to make them tasty, you need to know some tricks. We have selected for you the recipes for the most delicious pancakes and described in detail the technology for preparing this delicacy, revealing all the subtleties and secrets of this process.

Milk pancakes are a great breakfast any day of the week. To prepare delicious treat you need to knead the dough correctly, for this you will need the following ingredients:

Flour (preferably wheat, but you can also take buckwheat or rye) - 1-1.5 cups.
Milk (preferably fresher) - 0.5 liters.
Eggs - either 3 medium-sized or 2 large.
Add salt and sugar to taste.
Vegetable oil so that the pancakes do not stick to the pan - 1 tbsp. a spoon.

The procedure for making pancakes in milk:

First, mix the salt, sugar and eggs thoroughly.
Next, add the prepared flour to this mixture.
Slowly pour the milk into the dough, mix thoroughly, breaking up lumps. You can even use a mixer.
The next step is to add oil. Note that sunflower oil can be replaced with butter, this will make pancakes light and tender.
Prepare the pan for frying pancakes - warm it up well. If it is not Teflon, then it is better to lubricate it with oil.
Divide a small amount of dough into a ladle, then pour it in a thin layer onto a preheated pan. When the pancake is browned, you can turn it over.
Once the pancakes have cooled down, serve. As a filling, you can use condensed milk, jam or just sour cream.

Pancakes on kefir are very tender, light and airy. Therefore, many housewives give them preference. If you want to know how to make delicious kefir pancakes. use the following recipe.

Kefir - three glasses.
Flour - two glasses.
Eggs - 2 pcs.
Sugar - one tablespoon.
Salt for pancakes - half a teaspoon.

First of all, rub the yolks well with sugar. The next step is to pour in part of the kefir (two glasses) and mix, gradually pouring out the flour. Next, we return to the proteins left for a while, in which you need to add flour and beat until fluffy with a whisk. Pour the remaining glass of kefir into the dough, add the proteins, then start baking pancakes in the usual way - fry over medium heat.

Often sweet pancakes are made on kefir - this is a great delicacy that both adults and children will like. They can be served with various syrups, condensed milk, cream, sweet curd and even ice cream. For sweet pancakes you will need:

two eggs,
75 grams of flour of the first grade,
75 grams wholemeal flour
50 g butter and a tablespoon of olive oil,
0.3 l of milk,
40 grams of powdered sugar,
180 ml of kefir,
a tablespoon of brown sugar, a pinch of salt.

How to make sweet pancakes

Mix and beat eggs, milk, kefir, salt, sugar.
Mix two types of flour, add the previously prepared milk-egg mixture, knead the dough.
Melt the butter over low heat, pour it into the dough and after mixing, leave for 30-60 minutes.
Heat up a frying pan with olive oil, bake pancakes.
Dust the finished pancakes with powdered sugar.

How to make thin pancakes

The ability to bake thin delicious pancakes is the highest class in the art of making pancakes. They are good both as an independent dish and with fillings. They are also just perfect for pancakes. So, for those who want to find the answer to the question "how to cook thin pancakes?" We recommend 2 great recipes.

The first recipe is thin early pancakes. For it, you will need simple and affordable ingredients: flour - 1 kg, eggs - 5 pieces, water - 5 glasses, two tablespoons of sugar and one teaspoon of salt for taste, soda - half a teaspoon.

The first step is to pour 4 cups of slightly warmed water into a saucepan.
Second - mix the eggs with salt, as well as sugar, pour into a container of water.
Third - add flour gradually, mixing thoroughly until the dough acquires the consistency of fatty sour cream. To keep it from getting too thick, you can add a little more water as needed.
Fourth - heat the pan well, add sunflower oil if the pan is non-stick coated.
Fifth - dial ready dough ladle of medium size and evenly pour it into the pan. You can lift the pan a little and make circular motions with it so that the pancakes come out evenly.

The second recipe is a royal dish. Having prepared such pancakes, you will be able to surprise not only the household, but also guests at a dinner party or dinner party. For these pancakes you will need: butter - 200 grams, egg yolks - 8 pcs. sugar - one glass, one hundred grams of flour, cream - 2 glasses.

Melt the butter over low heat, leave to cool, but in the meantime, add sugar to the egg yolks, beat everything well.
The next step is to pour the yolks into the butter, stir the mixture until smooth.
Pour one and a half cups of cream into the pan, add flour, put everything to boil until the mixture thickens.
Next, remove the finished mixture from the stove and stir until it cools.
Whip half a glass of cream into foam, add previously prepared yolks and butter to them.
At this stage, you can proceed to baking pancakes, just keep in mind that they can only be baked on one side, since they are too thin and airy.
The pan should be heated to medium temperature, and ready-made pancakes should be transferred to a plate directly from it, without the help of forks, otherwise they will burst.

Video how to make pancake dough

Properly cooked dough is the basis of delicious pancakes. It is important to correctly select the main components, calculate the necessary proportions of the ingredients and mix everything in the correct order. A visual demonstration of the process of making pancakes is presented in the video, after watching which you will know exactly how to cook pancakes yourself.

How to Make Pancake Dough: 3 Quick Recipes

In old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the end of a hungry winter and the beginning of a labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by hostesses not for dessert, but as a main course.

Today, it is not customary to brag about a significant thickness of pancakes. In "fashion" - a light, perforated, lacy structure. You can get it using various techniques, how to make dough for pancakes. We will describe each of them in detail.

In addition, most of us like to eat pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive an incredibly heavy food, which is also very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa from puff pastry, will be very tasty.

Milk pancake dough

The most common recipe for making pancake dough. For it, you can use store-bought and more fatty homemade milk.

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

Remove the milk and eggs from the refrigerator ahead of time so that they reach room temperature.
Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use an unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will turn out tastier.
Add milk, mix well.
Place a sieve on the bowl and pour flour into it. So you get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several steps, constantly stirring with a whisk. The consistency of the finished composition should resemble liquid sour cream. So it will be easier to bake pancakes in milk: the dough is easily distributed in the pan and does not hesitate when turning over.
Add vegetable oil and stir.

Dough for pancakes on kefir

This recipe for how to make pancake dough is suitable for most economical housewives. Firstly, with him you can not think about where to put sour milk. And secondly, you can bake pancakes on kefir and use them as the basis for various fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Beat eggs in a deep bowl, add kefir, move.
Briefly heat the mixture over low heat to a temperature of about 60 degrees. This will help dissolve the salt and sugar well.
Remove the dishes from the stove, add salt and sugar, mix.
Sift the flour and add to the dough.
Dissolve baking soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to the bowl.
Pour in vegetable oil and leave the dough in heat for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Dough for pancakes on the water

Less popular than the others, this pancake batter is more welcomed by nutritionists. It is the least high-calorie, goes well with berries and fruits, can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Beat eggs in a bowl, add sugar and salt, mix.
Pour water, stir.
Gradually introduce the sifted flour, mix with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we suggest you watch the video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

How to cook dough for pancakes, we already know. Time to move on to baking.

Put a frying pan on the fire, heat it well.
Grease the pan with vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
Reduce the heat to medium - pancakes are not fried, but baked.
Dial 2/3 ladle of dough. Pour it quickly into the pan, which should be held slightly at an angle. So the dough will spread in a circle.
The dough sets instantly, but the first side should be baked for 2-3 minutes.
Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
Put the finished pancake on a dish. You can grease it with butter, or you can leave the surface dry (for a diet meal). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on delicious "lace", leave the dish open.

On average, the preparation of a dish takes an hour and a half. And it fades instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and their favorite jam!

Classic pancakes at home

The recipe for pancakes and their preparation is a special art. After all, beginners do not yet know how to cook pancakes correctly, namely, how much dough to pour into the pan, when to turn the pancake over so that it is fried evenly on both sides. But experienced hostess can cook a huge amount of pancakes in a very short time. Cooking pancakes requires two important conditions. The first condition is a clean frying pan, and the second is a well-heated frying pan (in this case, even the first pancake is hard to make lumpy, provided that all proportions are observed in the correct order).

Ingredients for making delicious pancakes:

100 ml boiled water
300 ml milk
1-2 chicken eggs
2 tbsp Sahara
1-1.5 cups flour
4 tbsp vegetable oil
a pinch of salt
butter for frying

Pancake recipe:

Do you want to quickly learn how to cook the dish "Delicious pancakes"? Then, without delay, let's start cooking them! First, break the eggs into a bowl, add sugar and a pinch of salt to them. Whisk everything well.

Now add milk and boiled water to the eggs, sugar and salt.

Having kneaded our future dough well, we gradually introduce flour. (We introduce the flour in parts so that lumps do not form).

After adding the flour, pour the vegetable oil directly into the dough.

Beat all the ingredients until the dough becomes a homogeneous mass.

Heat up a frying pan and put butter on it. When the pan is hot, pour one ladle of batter into it. We advise you to pour the dough into the middle of the pan, and then smoothly distribute it, turning until the dough becomes an even pancake.

After about one minute, flip our pancake with a flat spatula.

After another 30 seconds, the pancake is completely ready. Do the same for the rest of the test.

The pancake recipe is very simple. We think you have already noticed it. Homemade pancakes can be simply sprinkled with sugar or served with sour cream. Roll classic pancakes into a tube if desired, and then cut obliquely in half. Also, you can wrap absolutely any filling in them. Enjoy your meal!

How to make pancakes: a recipe for making delicious pancakes

Pancakes are a hearty, tasty delicacy known to everyone. They are prepared for any occasion, eaten for breakfast or dinner with various sweet fillings, sour cream or sweet cottage cheese, meat, berries. Some people like thick pancakes with a fried side, others like thin, openwork, almost transparent. There are many secrets to preparing this treat, as well as recipes. The most delicious are those with many holes. If you decide to bake pancakes, then in this article we have collected recipes for you on how to make pancakes quickly and tasty!

Any flour is suitable for making delicious pancakes: wheat, rye, buckwheat, corn;
You can knead the dough on kefir, water, fresh or sour milk, even on mineral water;
How thick to make pancakes depends only on desires. They can be lush, thin, openwork, lacy, small or huge;
Pancakes can be served as a separate dish, dessert or snack. By adding meat, fish or cottage cheese to them, you can get a full-fledged snack, hearty and unusually tasty;
Pancakes can be made with yeast or with the addition of soda;
It is advisable to fry them only in vegetable oil;
The best pan for pancakes is cast iron, with low sides and a thick bottom.

The most important thing in making pancakes is kneading the dough of the desired consistency and frying them correctly. The following requirements apply to the products:

Milk, water, kefir and eggs should only be at room temperature, taken out of the refrigerator in advance
The flour must be sifted so that there are no small lumps in the dough;
You can mix with a fork, whisk, mixer. First make a thick dough, then add liquids;
Vegetable oil should be odorless, eggs should be fresh;
If the recipe contains yeast, they are added to warm milk, soda is usually mixed with kefir;
The filling is already wrapped in ready-made pancakes, it must also be prepared in advance.

The recipe for making pancakes in milk is considered the most popular, traditional. This is a meal for everyone. The recipe for making pancakes airy, very tasty, with beautiful even holes and ruddy sides.

Ingredients:

2 cups with a slide of flour;
3 whole glasses of milk;
2 large eggs or 3 small ones;
3 tablespoons of unrefined vegetable oil;
2 spoons of sand;
A quarter teaspoon of salt and soda.

Beat the eggs with a whisk with salt, soda and granulated sugar in a deep bowl;
Pour milk at room temperature, mix well;
Sift the flour, pour it into the mixture in a thin stream. If you pour everything out quickly, lumps may form;
We mix the dough with a mixer or a whisk, at the end we add three tablespoons of vegetable oil so that it does not stick to the pan;
We heat the pan, pour in the oil, pour the dough from the ladle in a thin layer, bake and turn it over to the other side;
Oil can be poured through once. It is best to flip the pancakes to the other side with a wooden spatula.

Baking lovers are not limited to making pancakes. We collect especially for you best recipes so that you can please yourself and your loved ones. Cake recipe "Negro in foam". will not leave indifferent any sweet tooth!

If you do not have enough time, then pay attention to the pancakes. In this article we will tell you how to make pancakes with milk and kefir. Make your family happy!

Kefir pancakes are distinguished by splendor, satiety, delicate taste and unusually golden brown. A photo of the recipe on how to cook pancakes will help you understand better. When kneading the dough, soda is added to kefir, it gives the treat porosity, softness and airiness. To make kefir pancakes thin, the finished dough is diluted with water or mineral water. For fluffy pancakes, thick kefir is needed.

A pack of kefir 500 ml, it is better to take a three percent;
2 eggs;
A whole glass of flour;
A third of a small glass of vegetable oil;
A teaspoon of sugar sugar;
A third of a teaspoon of salt, you can pinch;
A quarter teaspoon of slaked soda.

Beat the eggs until a dense foam is obtained, then add kefir to them, mix. The resulting mixture should be slightly warmed up on the stove so that it becomes slightly warm. This is necessary so that the sugar and salt mix well.

Add sugar with salt, soda, vegetable oil, pour in the sifted flour. Knead not very thick dough without lumps. It should stand for at least half an hour, only after that you can start baking fluffy pancakes in a hot skillet.

The bottom of the cast-iron pan should be greased with oil, before that it must be thoroughly warmed up. Pancakes are lush, tasty, completely non-acidic due to kefir.

Cooking pancakes on the water

If you knead the dough in water, the pancakes will turn out thin, crispy, with numerous even holes. It is good to wrap any filling in them, twisting with a tube or folding in the manner of an envelope.

Half-liter can of water;
About two glasses of flour, maybe a little less;
2 eggs;
A small pinch of salt;
2 spoons without sugar top;
2 tablespoons of oil.

Eggs must be thoroughly beaten with a mixer along with sugar and salt mixed in them;
Then you should add water, stir;
Pour the flour in a stream, slowly stir with a mixer;
We bake thin pancakes in a hot oil pan.

To make it clearer, you can watch a detailed training video with step by step cooking pancakes on the water.

Not everyone knows how to cook thin, almost transparent pancakes. The recipe is very simple, the whole secret is in the correct kneading of the dough.

1 liter of fat milk;
4 cups flour sifted through a sieve;
5 eggs;
4 tablespoons of sugar;
2 tablespoons of oil;
A teaspoon of salt.

All ingredients must be mixed very thoroughly with a mixer so that there are no lumps;
The finished dough should stand on the table for about an hour so that the flour swells;
The pan should be hot, no need to spare oil;
The dough must be quickly poured into the pan, tilting it in different directions so that it spreads in a thin layer.

All these simple recipes allow you to quickly bake very tasty, thin, soft and tender pancakes. The recipe for making thin pancakes is described above. Which ones to fry, thick, thin or lush, it's up to you. In any case, they will eat them much faster than they were made at the stove.

Video recipe for pancakes

The video shows a recipe on how to cook pancakes in milk.

How to make pancakes: 11 easy recipes

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: a classic

granulated sugar - 55-60 gr.
milk (fat, from 3.2%) - 0.5 l.
chicken egg - 2 pcs.
flour - 210 gr.
salt - 7 gr.
butter - 60 gr.

Pancakes are made with ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components lie down for 30-60 minutes.
Send the eggs to the bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour into the composition 150 ml. milk, stir again.
You should not pour in all the milk at a time, since the dough of a thick consistency is easier to knead and turns out without lumps. Now sift the flour, add it to the eggs.
Bring the dough to uniformity, exclude large clots. Pour in the rest of the milk, mix the contents again. Melt the butter in the microwave, add, stir.
The dough should be very liquid, do not be afraid. Start frying. Pick up a pan with a non-stick coating, you can use a cast-iron fixture.
Put the dishes on the stove, heat up. Dip the silicone brush into the vegetable oil, then grease the pan. The action is performed one (!) time.
Scoop some dough into a ladle, hold it in one hand. The second raise the pan, at the same time pour the dough into the middle of the thermal appliance and roll the pancake over the entire surface with rotational actions.
Reduce the power to a mark between medium and maximum. Fry the pancake until its edges turn brown. Then turn over with a spatula to the other side, bring to readiness.
After about 2 minutes, the pancake will be fried. Put it on a flat plate, grease with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

milk with a fat content of 2.5% - 730 ml.
baker's yeast - 1 pack (22-24 gr.)
egg - 3 pcs.
flour - 280 gr.
salt - 8 gr.
butter - 90 gr.
drinking water - 240 ml.
granulated sugar - 45 gr.

Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then pour in the yeast.

Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel, keep warm for 45 minutes.

Melt the butter in a water bath. Separate the yolks (whites will be needed later), rub them with the rest of the sugar and salt. Combine with oil, send the mass to the present dough.

Remove the milk from the refrigerator, let it come to room temperature. Then start pouring in small portions to the main mass and stir at the same time.

Sift the rest of the flour, add to the dough. Leave it warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again insist for about an hour.

Start frying pancakes. Choose a frying pan that is not very large in diameter (a "crepe maker" with low sides is optimal). Dip a baking silicone brush into vegetable oil, grease the pan.

Melt a heat-resistant dish, then scoop up some of the dough and pour it into the middle. Immediately begin to rotate the pan in a circular motion so that the mass spreads.

Bake at medium power until the edges are dark. Then turn the pancake over and continue cooking. After all the manipulations, put the product on a flat plate, brush with oil.

sunflower oil - 60 ml.
kefir (fat content - 3.2%) - 260 ml.
butter - optional
granulated sugar - 60 gr.
steep boiling water - 240 ml.
soda - 6 gr.
egg - 2 pcs.
salt - 8 gr.
flour - 245-250 gr.

Sift flour, combine it with sugar and soda. Separately, cool the eggs, rub them with salt, beat with a mixer until foamy. Do not stop kneading, enter kefir and boiling water.
Pour flour into the egg mass, introduce it in small portions. Break up lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
When the set time has elapsed, pour in the vegetable oil. Stir until smooth, if desired, add cream (about 30 gr.). Leave the kefir mass for 30 minutes.
Choose the right frying pan. Heat it up, then brush it with vegetable/butter oil using a silicone brush. Set the burner to the middle setting.
Scoop up the dough with a ladle, lift the pan above the stove. Pour the mass into the center of the dishes, immediately begin to perform circular movements with your hand. The mass should spread to the sides of the pan.
Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for 2-3 more minutes. Put on a plate, grease with butter.

flour - 300 gr.
water - 380 ml.
salt - 6 gr.
apple cider vinegar - 25 ml.
sugar - 30 gr.
vegetable oil - 60-70 ml.
soda - 8 gr.

Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with soda, salt and sugar.
Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up in lumps. Break up the tubers with a fork or whisk.
Take a frying pan, grease it with vegetable oil using a silicone baking brush. Heat heat-resistant dishes, start frying.
Scoop up a homogeneous dough with a ladle, raise the pan, pour a thick mass into its center. Immediately roll to the sides, making circular movements with your hand.
Bake the pancake at a power between high and medium until the edges are browned. Then flip with a spatula and continue cooking for another 2-3 minutes.
After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle with powdered sugar if desired, or twist into an envelope with jam.

flour - 240 gr.
mineral water with gas - 240 ml.
granulated sugar - 35 gr.
vegetable oil - 60 gr.
steep boiling water - 240 ml.
salt - on the tip of a knife

Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose a regular mineral water.
Sift the flour, add salt and granulated sugar to it. Pour in the soda in a thin stream and stir with a fork at the same time. When you eliminate all the lumps, cover the dish with the dough with a towel, wait half an hour.
This period is allotted for insisting the masses. Boil water, mix boiling water in an amount of 240-250 ml. with vegetable oil. Pour into the raised dough, knead. After 15 minutes, start frying pancakes.
Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the dishes for frying, scoop up a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
When the mass spreads evenly over the entire surface, set the fire to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over, bring to readiness. Remove pancake from heat, brush with butter, serve with honey or jam.

Pancakes with beer and milk

milk - 240 gr.
egg - 2 pcs.
salt - 3 gr.
flour - 250 gr.
wheat beer - 240 ml.
granulated sugar - 30 gr.
vegetable oil - 120 ml.
soda - 7 gr.

In a separate bowl, mix eggs, sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature, add to the eggs. Then pour in the beer.
Don't stop stirring. Pass the flour through a sieve, in small portions add to the liquid composition. Achieve the uniformity of the dough, it should become thick.
After the final whipping, let the mass stand for a quarter of an hour. After this period, mix the dough. Heat up a frying pan and brush with oil.
Take a portion of the dough into the ladle, pour it into the center of the dish, immediately roll it out in a circle. Bake at the middle for 2 minutes, then flip to the other side. Fry until done for 1 more minute.

soda - 8 gr.
egg - 2 pcs.
flour - 360 gr.
ryazhenka - 400 ml.
granulated sugar - 60-70 gr.
vegetable oil - 90 ml.
salt - 1 gr.

In a plastic deep bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains completely melt. Pour in the fermented baked milk, again work the mass with a mixer. Pour in the soda.
Beat the mixture, sift the flour, pour it in a tablespoon into the total mass. Stir the ingredients to remove lumps. Pour in the vegetable oil to finish cooking the dough.
If the composition turned out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml. beat well with a whisk.
Grease the pan with oil once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the composition to the sides to get a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes porous, turn it over and bake until cooked through for 1 more minute. Brush with oil when serving.

butter - 70 gr.
salt - 8-10 gr.
flour - 600 gr.
vegetable oil - 55 gr.
granulated sugar - 80 gr.
milk (fat content from 3.2%) - 1 l.
soda - 6 gr.

Before the main manipulations, it is necessary to first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the pan, heat at maximum power.
Then lower the burner to the middle setting. Pour a portion of the dough into the center of the pan, roll out to the sides of the dish. Bake for 2 minutes, then turn over and cook until done.
It is important to ensure that when frying on the first side, there is no batter on the surface of the pancake. Otherwise, you will tear it before you turn it over.
After cooking, grease the pancake with butter, place on a plate. Start frying the remaining portions, serve dessert with berries, condensed milk or jam.

cocoa powder - 30 gr.
milk - 360 gr.
flour - 120 gr.
granulated sugar - 100-110 gr.
butter - 60 gr.
egg - 2 pcs.
baking powder for dough - 13 gr.

Place the butter in a bowl, melt in a water bath or use the microwave. In another bowl, combine the baking powder, cocoa powder, and double-sifted flour.
Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until a homogeneous consistency.
Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it stand for a third of an hour. After this period, select a frying pan of a suitable size, heat it.
Dip a confectionery silicone brush into vegetable oil, work the bottom of a heat-resistant dish. Scoop up part of the dough with a ladle, pour it into the center of the pan, immediately begin to roll to the brim.
Bake for 2-3 minutes until the edges are darkened. Then flip over with a spatula to the other side, cook for another 2 minutes. Serve brushed with butter.

Pancakes with vanilla and cocoa

vanilla sugar - 20 gr.
flour - 245 gr.
cocoa powder - 60 gr.
milk - 470 ml.
salt - on the tip of a knife
egg - 1 pc.
granulated sugar - 50 gr.

In a deep bowl, combine the egg, vanilla sugar, flour sifted several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience, use a blender or mixer.
Now start frying the pancakes, they will turn out to be two-colored. Grease the pan with vegetable oil using a silicone brush.
Dial half a serving of light dough into a ladle, pour it onto the right side of the dish. Now scoop up the composition with cocoa, place on the left side.
Swirl the pan in a circular motion to spread the batter. Only then put heat-resistant dishes on the stove and heat. Fry 3 minutes, turn over. Serve with sour cream and berries.

Pancakes with cheese and herbs

cheese hard grade- 120 gr.
chicken egg - 2 pcs.
salt - 15 gr.
fat milk - 525 ml.
baking powder for dough - 15 gr.
vegetable oil - in fact
flour - 245 gr.
dill - 45 gr.
granulated sugar - 25 gr.

Break pre-chilled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to get a thick foam. Pour in milk, stir again.
Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the composition to the eggs and mix at the same time. Then pour in vegetable oil.
When the dough is ready, leave it for half an hour. While the composition is infused, grate the cheese, wash and chop the dill. Mix the ingredients together, send to the test.
Start cooking. Choose a medium-sized frying pan. Heat it up, send the butter inside, rub it along the bottom. Pour a portion of the dough into the center of the dish, roll out.
Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake over. Bring it to readiness, serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, maple syrup, which allows you to emphasize the taste of the delicacy. Consider adding cheese and herbs, cocoa powder, vanilla sugar.

Video: thin pancakes with milk

Lush milk pancakes without yeast recipe

Ingredients

350 g of boiled meat (low-fat pork or beef);
2 medium onions;
salt, pepper to taste;
butter for frying.

Cooking

Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the pan with the onion. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.

2. Chicken

Ingredients

500 g chicken breast;
2 tablespoons of sour cream;
100 g of cheese;
1 medium onion;
1 clove of garlic;
salt, pepper to taste;
butter for frying.

Cooking

Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt, pepper, mix thoroughly. Start the pancakes by folding them into an envelope, and fry a little in butter.

goodtoknow.co.uk

Ingredients

400 g pumpkin;
15 ml of olive oil;
100 ml vegetable broth;
50 g of any greens;
50 g soft cheese, such as goat or cheese.

Cooking

Cut the raw pumpkin into small cubes, put in a pan with olive oil and fry over low heat until golden brown. Add the vegetable broth and simmer the pumpkin for 10 minutes or more, until tender. Drain excess liquid. Add finely chopped herbs and cheese to the pumpkin. Pour the mixture over the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

600 g beef liver;
3 small onions;
2 medium carrots;
2 chicken eggs;
salt, pepper to taste;
butter for frying.

Cooking

Peel onions and carrots and finely chop. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of the frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Make pancakes. Fry additionally if desired.

5. Sausage

Ingredients

300 g doctor's sausage;
100 g hard cheese;
50 g sour cream;
½ teaspoon mustard.

Cooking

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Ham can be used instead of boiled sausage, and cream cheese can be used instead of hard cheese.

Ingredients

370 ml natural thick yogurt(or sour cream);
2 cucumbers;
3 cloves of garlic;
1 tablespoon wine vinegar (or lemon juice)
2 tablespoons of olive oil;
1 teaspoon of salt;
fresh mint, parsley and dill.

Cooking

Peel the cucumbers from the skin, grate, salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread pancakes with sauce and wrap in any way.

7. With salmon and dill

Ingredients

300 g salmon fillet;
200 g of champignons;
2 sprigs of dill;
30 g butter;
the black ground pepper taste.

Cooking

Wash the mushrooms, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180°C. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

300 g mascarpone;
300 g smoked salmon;
2 teaspoons Dijon mustard;
lemon juice, salt and pepper to taste.

Cooking

Cut the salmon into small pieces. Brush each pancake with cheese and Dijon mustard, lay the fish down, drizzle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

200 g crab sticks;
200 ml of milk;
2 chicken eggs;
150 g green peas;
2 tablespoons of flour;
2 tablespoons of butter;
2 green onion feathers;
salt to taste.

Cooking

Make the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Salt to taste and remove from heat.

For filling crab sticks and chop hard-boiled eggs. Onion cut into rings. Mix crab sticks, onion, eggs and green pea(drain liquid first). Season the resulting mixture with sauce. Wrap the filling in pancakes.

10. Egg

Ingredients

6 chicken eggs;
1 bunch of green onions;
salt and mayonnaise to taste.

Cooking

Hard boil the eggs, peel and chop finely. Also finely chop green onion. Mix the ingredients, add a little mayonnaise (preferably) and salt. Stuff pancakes with stuffing.

11. With fried eggs and ham

Ingredients

20 g butter;
8 chicken eggs;
40 g of hard cheese;
8 slices of ham.

Cooking

Lubricate the pan with butter and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham on the pancake and a little grated cheese. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the next one. From the indicated amount of ingredients, eight pancakes will be obtained.

12. Cheesy with spinach

Ingredients

600 ml of milk;
60 g butter;
40 g flour;
1 bay leaf;
65 ml of heavy cream;
450 g spinach;
150 g ricotta;
150 g of gorgonzola;
100 g parmesan;
100 g mozzarella;
1 bunch of green onions;
salt, pepper and nutmeg to taste.

Cooking

To prepare the sauce, mix milk, 50 g butter and flour in a saucepan, add bay leaf. Bring to a boil and simmer until thickened. Salt, pepper and season with grated nutmeg. Lower the heat and cook for 2 more minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you like). Pepper, stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

50 g cheddar;
50 g parmesan;
150 ml cream;
broccoli;
salt.

Cooking

Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from fire.

Boil broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will keep the color of the cabbage.

Put a little broccoli on the cooked pancakes and pour over cheese sauce. Roll up the pancakes and top with the remaining sauce.

14. Cheese spicy

Ingredients

200 g cream cheese;
1 teaspoon grated horseradish;
1 bunch of dill.

Cooking

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Make pancakes.

15. Curd cream

Ingredients

200 g of cottage cheese;
100 ml of heavy cream;
4 tablespoons of milk;
3 tablespoons of chopped herbs;
salt and pepper to taste.

Cooking

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and gently fold into the curd mixture. Spread pancakes with the resulting curd cream and serve.

16. Curd with raisins

Ingredients

500 g of cottage cheese;
2 tablespoons of sour cream;
½ cup raisins;
1 yolk;
3 tablespoons of sugar;
1 teaspoon vanilla;
butter.

Cooking

Rub the cottage cheese through a sieve, add the egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Hold for 1.5-2 hours in the refrigerator. During this time, bake thin pancakes and fill them with curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

200 g soft goat cheese;
2-3 tablespoons of honey;
fresh thyme leaves;
a handful of walnuts.

Cooking

Spread cheese over pancakes, pour over with honey, sprinkle with nuts and thyme. Roll pancakes into envelopes and serve.

18. Mushroom

Ingredients

300 g frozen forest mushrooms;
3-4 medium bulbs;
1 medium carrot;
2 chicken eggs;
salt, pepper to taste;

Cooking

Defrost mushrooms, cut and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil the eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It will be tastier if you bake thin non-yeast.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

500 g of champignons;
250 g of hard cheese;
1 medium onion;
2 tablespoons of flour;
2 tablespoons of sour cream;
1½ cups of milk;
salt and pepper to taste;
vegetable oil for frying.

Cooking

Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 200 ° C.

20. Cabbage

Ingredients

300 g fresh cabbage;
2-3 small onions;
3 chicken eggs;
salt and pepper to taste;
butter and vegetable oil for frying.

Cooking

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil eggs, chop. Combine all the ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

2 small beets;
100 g of peeled walnuts;
200 g cream cheese;
2 cloves of garlic;
salt and pepper to taste.

Cooking

Wash the beets, dry, wrap in foil, put on a baking sheet and bake for an hour at a temperature of 200 ºС. After that, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Salt and pepper. Lubricate each pancake first with cream cheese, and then with beetroot mass. Roll up the pancakes. Then send to the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

400 g zucchini;
1 medium onion;
100 g of hard cheese;
salt and pepper to taste;
vegetable oil for frying.

Cooking

Peel the zucchini and grate on a coarse grater. Free the onion from the husk and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until translucent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the resulting filling in pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

2 sweet bell peppers;
450 g canned tomatoes;
100 g parmesan;
1 medium onion;
1 clove of garlic;
1 tablespoon chopped parsley;
1 tablespoon of olive oil;
salt and ground red pepper to taste.

Cooking

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Saute onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and, together with the juice, add to the pan with onions and peppers. Simmer covered again for 15 minutes. At the end, add garlic and red ground pepper.

Sprinkle each pancake with grated parmesan and top with the prepared filling. Roll the pancakes into rolls and place in a baking dish, then send them to the oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.

24. Walnut

Ingredients

500 ml of milk;
120 g of sugar;
100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
120 g butter;
1 tablespoon flour;
nut syrup.

Cooking

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mass thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some nut syrup and stir.

25. Chocolate

Ingredients

100 g dark chocolate;
50 g butter;
1-2 tablespoons of water;
fresh or canned fruits to taste.

Cooking

Melt chocolate in a water bath, and butter in a separate bowl. Pour the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread pancakes with the resulting chocolate icing and put slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

200 ml heavy cream (33%);
150 g + 2 teaspoons of sugar;
60 ml of water;
20 g fresh strawberries;
300 ml Greek yogurt;
2 tablespoons roasted almonds.

Cooking

In a saucepan or heavy saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the sugar). When the sugar is completely dissolved, pour in the warmed cream. Stir vigorously, let the sauce thicken and remove from heat.

Cut the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then put the strawberries on thin pancakes, pour over the caramel and roll up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

500 g of cottage cheese;
2 tablespoons of honey;
some walnuts and raisins.

Cooking

Mix cottage cheese with honey and beat in a blender until creamy. Add crushed walnuts and washed raisins. Mix thoroughly. Stuff pancakes and fry in butter until golden brown.

28. Banana

Ingredients

3 bananas;
70 g butter;
1 lemon;
2 tablespoons of sugar.

Cooking

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and drizzle the resulting puree with the juice of one lemon. Stir. Add puree to butter and sugar and beat again. Stuff thin, sweet pancakes with the banana mixture.

29. Orange

Blinztree/Depositphotos.com

Ingredients

500 ml freshly squeezed orange juice;
25 g butter;
6 tablespoons of powdered sugar;
4 tablespoons of orange jam;
2 tablespoons Grand Marnier liqueur

Cooking

Combine orange juice, icing sugar, jam and butter in a saucepan. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sits", add the liqueur. Cook for a couple more minutes over low heat. Serve with pancakes.

30. Lemon meringue

Ingredients

150 ml of heavy cream;
3 tablespoons of lemon cream;
1 lemon;
meringue;
powdered sugar.

Cooking

Whip cream. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and juice of half a lemon. Whisk until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush pancakes with lemon whipped cream and top with meringue mixture. Roll up and sprinkle with powdered sugar on top.

31. Apple

Ingredients

4 medium apples;
50 g of powdered sugar;
50 g milk chocolate;
15 ml of water.

Cooking

Wash the apples, remove the core and cut into small slices. Combine water, icing sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes over low heat until the apples are soft. If syrup seems unsweetened, sweeten to taste. Let it cool down a bit and add the chocolate chopped into small pieces. Wrap the stuffing in pancakes and place them on a baking sheet, after laying parchment paper. Sprinkle powdered sugar on top and leave for a few minutes in hot oven until the sugar caramelizes and forms a crispy crust.

32. Berry mix

nilswey/depositphotos.com

Ingredients

1 glass of raspberries;
1 glass of currants;
1 cup cherries (pitted) or other favorite berries
2 medium apples;
½ cup powdered sugar;
½ cup chopped walnuts;
4 tablespoons of raisins.

Cooking

Wash the berries and place them on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Start pancakes with a berry mix, folding them into an envelope or a triangle.

33. Blueberry

Ingredients

300 g frozen blueberries;
125 ml orange juice;
60 ml of water;
2 tablespoons freshly squeezed lemon juice;
1 teaspoon chopped lemon zest;
4 teaspoons cornmeal;
2 tablespoons of cane sugar;
¼ teaspoon cinnamon.

Cooking

In a small saucepan, combine orange and lemon juice and blueberries. Bring the mixture to a boil over medium heat, add the zest and cinnamon, and lower the heat to low. Mix in a bowl cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Boil until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.

34. With peanut butter and banana

bbcgoodfood.com

Ingredients

6 tablespoons of peanut butter;
2 tablespoons of powdered sugar;
2 tablespoons of milk;
50 g of chocolate;
1 banana.

Cooking

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread pancakes with this mixture and add banana slices. Fold the pancake in half or roll into a tube and serve sprinkled with nuts on top.

35. Grapefruit

Ingredients

1 grapefruit;
1-2 teaspoons brown sugar;
powdered sugar.

Cooking

Divide the grapefruit into segments and remove the skin. Do this over a bowl to keep the juice from dripping. Lay the slices on a baking sheet and sprinkle with brown sugar. Caramelize it with a cooking torch or under the grill in the oven. Drizzle the pancakes with grapefruit juice, arrange the caramelized wedges on them and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

250 g mascarpone;
4 tablespoons;
a pinch of powdered sugar.

Cooking

Grease pancakes with mascarpone cheese, pour lemon cream on top. Fold pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

150 ml of heavy cream;
50–75 ml sweet dessert wine or sherry
50 g of dark chocolate;
a cup of strong coffee;
a pinch of cocoa powder.

Cooking

Whip cream with wine or sherry. Melt the chocolate and let it cool. Spread pancakes with cream and roll into a triangle. Drizzle coffee, pour over melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

100 g butter;
1 teaspoon rosemary leaves;
1-2 tablespoons of honey;
chocolate chip optional.

Cooking

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to firm up, then brush over the hot pancakes. Sprinkle them with chocolate chips, if desired.

39. Salted caramel

livewellbakeoften

Ingredients

60 ml of water;
200 g of sugar;
160 ml of heavy cream;
45 g butter;
a pinch of vanillin;
1 teaspoon of salt.

Cooking

Pour sugar into a large saucepan, pour water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns an amber color, remove the saucepan from the heat and carefully pour in the cream. Whisking constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let cool, then refrigerate to thicken. Give her pancakes.

40. With avocado and cocoa

Ingredients

2 avocados;
60 g cocoa;
170 g of honey;
a pinch of vanillin;
2 tablespoons of coconut oil.

Cooking

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and mix until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your toppings in the comments.

Pancakes with milk is a recipe of old Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes with milk are the most delicious! Easy to digest, they turn out thinner than on kefir, and besides, they are incomparably tasty!

It is not at all difficult to bake pancakes in milk, there should not be any difficulties. There are many test options, in this article I will offer you the best of them.

To prepare dough for pancakes in milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If pancakes are planned with sweet stuffing or without it, you can optionally add vanillin to the dough at the tip of a knife.

Sugar should not be too much in the dough, otherwise the pancakes will just burn in the pan!

Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a pan, this requires some experience and skill.

We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% success!

And it doesn't have to be cast iron the old fashioned way. Modern versions of pancake pans with non-stick coating are no worse. The main thing is that the pan has a flat thick bottom and evenly warms up over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the dough for baking pancakes in milk into the center of the pan, allowing it to spread evenly over the entire plane of its surface.

The process of baking pancakes is not a quick matter, so please be patient. There are housewives who bake in two pans at once, but in this case, things will go faster. But experience is needed here, it is absolutely impossible to be distracted and move away from the stove.

In order for the dough to turn out without lumps, flour, adding it to the dough, must be sifted. When kneading pancake dough in milk, feel free to use a mixer to thoroughly combine the dough ingredients.

The dough for pancakes should stand before baking in a warm place for 30-40 minutes, this necessary condition for the success of the pancake event. Only choux pastry does not require proofing time.

Classic milk pancake recipe

As a rule, with the classic performance, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is slightly warmed up, and cold eggs are beaten with salt until foamy.

There are several ways to knead dough with the same set of products. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.

In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are already beaten together with milk, sugar, butter, salt and flour. Each option is possible as a way, most importantly, the absence of lumps in the dough.

And in each version, pancakes have a slightly different appearance but they always turn out delicious.

You will need:

500 ml milk
3 pcs. selected egg
250 g flour
1 st. l. vegetable oil
1 st. l. granulated sugar
1 pc. salt
mixer

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and stir

With the mixer on, add flour, mix until smooth.

Pour in vegetable oil so that the pancakes do not burn during baking.

Apply a thin layer of oil to the pan with a brush, heat it well on fire

With a ladle, pour the dough into the middle of the pan, stretching the dough over the entire surface in a circular motion, bake over medium heat

After browning the pancake on one side, turn it over with a spatula.

We stack pancakes in a pile, treat relatives and friends!

Enjoy your meal!

Thin pancakes recipe with holes

So sometimes you want thin pancakes in milk with many holes, like woven lace! There is nothing easier.

In this recipe, along with milk, sour cream and kefir are present. The latter add softness and tenderness to pancakes.

And for the many holes, a baking powder was appointed responsible. It is he, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!

You will need:

400 ml milk
3 pcs. selected egg
2 tbsp. flour
100 ml kefir
1 st. l. sour cream
2 tbsp. l. granulated sugar
1 tsp baking powder for the dough
3 art. l. vegetable oil in dough
vanilla on the tip of a knife
salt to taste

Cooking method:

Beat the eggs with sugar and salt with a whisk (or a mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
Sift flour, baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough stand for a while, then mix vigorously, repeat if necessary.
Pour in vegetable oil and a little vanilla for taste and aroma.
Let the dough stand for 30 minutes, it is ready - it's time to bake pancakes. The dough should be of the consistency of very liquid sour cream, while it should “stretch” from the ladle.
Grease a frying pan with vegetable oil and heat well. Pour the dough with a ladle, evenly distribute it over the plane to the brim. On fire, bring to a pink color on one side, turn over to the other.
You will get thin pancakes with a hole, put them in a pile when baking, cover with a towel and let them stand.

Enjoy your meal!

Lacy pancakes in milk with boiling water

What lacy and unusual pancakes with milk can be baked according to this recipe! Tender and amazingly tasty, they just melt in your mouth! The recipe is simple and in your power to bring it to life!

The pan for pancakes should be well warmed up and in the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.

The pan, without removing it from the heat, must be thinly greased before each pancake. This can be done with a foam sponge or silicone brush. Some housewives grease the pan with a piece of bacon with vegetable oil. If the pan is not lubricated at all, then pancakes can stick, they will have a different appearance, the taste will also change.

You will need:

500 ml milk 2.5-3% fat
3 pcs. selected chicken egg
280 g wheat flour
2 tbsp. l. granulated sugar
1 tsp salt
150-200 ml boiling water
3 art. l. vegetable oil

Cooking method:

Whisk eggs with salt and sugar

Add 250 g of milk

Sift the flour, adding the entire amount gradually in parts

We get the dough, thicker than pancakes

This is done so that no lumps form.

Now add the remaining milk, knead the dough

Add vegetable oil, stir

Add boiling water to the dough, while vigorously stirring the mixture

The dough will become liquid, more elastic, and the pancakes will be lacy

We warm the pan well, grease with a thin layer of vegetable oil

We collect a small amount of dough into the ladle, begin to pour it into the pan approximately in the middle, holding the pan by the handle, at the same time we make a smooth circular motion with our hand, distributing the dough over the entire surface

Gently turn the pancake over in the pan, prying it with a wooden spatula.

We smear each pancake on one side with butter as soon as we remove it from the pan

Lubricate the pancakes at the end with butter or not, of course, your desire. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the pan before each pancake, and the third time we apply oil while the pancake is warm. Counting calories!

Enjoy your meal!

Recipe for traditional custard pancakes

Custard pancakes with milk are very tender, surprisingly soft and have a smooth texture. Excellent for a variety of fillings, they have a neutral taste in salt and sugar.

You will need:

600 ml milk
2 pcs. egg
300 g flour
100 g boiling water
30 g butter
4 tbsp. l. vegetable oil
1/2 tsp salt
2 tbsp. l. granulated sugar

Cooking method:

Whisk eggs, sugar and salt

Sift all the flour into the egg mixture

We mix, we get a lumpy and very thick dough.

Add a glass of milk and knead a creamy dough with a whisk

This method eliminates the presence of lumps in the dough.

Put a frying pan over medium heat to warm up well.

In the meantime, add boiling water to the mixture and quickly knead the dough with a whisk, brewing it

Add vegetable oil, mix

The dough is liquid in consistency.

Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom

Flip the pancake to the other side from one side with your hands or a spatula.

We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture.

Lubricate each pancake with butter

Stacking pancakes! Let's treat ourselves!

Enjoy your meal!

Thin pancakes in milk recipe with holes with boiling water

Recipe custard pancakes This is a great option for beautiful pancakes on weekdays and holidays. And the secret of many holes in the addition of soda or baking powder.

They are thin, tender and very tasty! Cooking them is not difficult, any hostess can handle it. If you like such wonderful pancakes, then this recipe is for you!

You will need:

250 g flour
200 g milk
2 pcs. egg
1 tsp baking soda
100 ml boiling water
1 st. l. sugar
3 art. l. olive oil
1 pc. salt

Cooking method:

Mix eggs, salt and sugar with a mixer until light foam
In the resulting mixture, add a glass of milk and, slaked with boiling water in a spoon, soda, mix
Next, pour flour into the mixture through a sieve, mix
Pour in boiling water, beat the dough intensively so that all the lumps dissolve.
Add olive oil, let the dough stand for 10 minutes
In the meantime, put the pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
Evenly distribute the dough in a pan in a circular motion, fry the pancake on both sides until golden brown.

It turns out very beautiful and mouth-watering pancakes! Enjoy your meal!

Video recipe. Lace pancakes with milk

You will need:

300 g milk
6 art. l. wheat flour
3 pcs. egg CO
0.5 tsp table salt
2 tbsp granulated sugar

Fluffy yeast pancakes with milk

Delight your loved ones with lush and light yeast pancakes! Such an appetizing miracle in the holes is obtained with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. These pancakes require a little patience, yeast dough should stand up and show itself in all its glory. Good luck!

You will need:

350 g flour
450 g warm milk
2 pcs. egg
1.5 st. l. granulated sugar
1.5 tsp dry yeast
1.5 tsp baking powder
60 ml vegetable oil
1/2 tsp salt

Cooking method:

Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves.

In a deep bowl with a margin, beat with a mixer the rest of the sugar, eggs and salt

Add yeast to the egg mixture, mix with a mixer

Pour part of the sifted flour in advance and add the baking powder, mix

When the dough already has more than half of the flour, pour vegetable oil into it

The dough is quite thick, cover the dishes with a towel and put it in a warm place for 30 minutes

After a while, the dough doubles in the bowl, and it will bubble well, the yeast does its job

If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously

We heat a pancake pan well over medium heat, apply vegetable oil to its surface with a brush

We will bake small pancakes, pour a small amount of dough and give it a round shape with a ladle

We are waiting for the pancake to brown, turn the pancake over to the other side with a spatula

The pancake turns out to be lush and lacy, bake it on the other side, remove it from the pan with a spatula

We continue to bake the rest of the pancakes.

We stack all the pancakes in a pile, let them stand under a towel

Enjoy your meal!

Recipe for delicious pancakes with sour milk

Pancakes with sour milk as an option for those who do not particularly like sweets. Such pancakes are very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!

The very structure of pancakes has plasticity, and at the same time softness. Pancakes with sour milk are ideally combined with a variety of fillings. It is easy to work with them, stuffing them and giving them the desired shape, they do not tear or break.

How to make your own sour milk? There is nothing easier! Pour natural milk into a glass container, throw a piece of bread and put it in a warm place, even in the sun. In a day (or faster), you yourself will see how the transparent whey goes down, and the sour tops become a hat at the top. Carefully remove bread from sour milk and put it in the cold. Sour milk is ready!

You will need:

300 ml sour milk
1-2 tbsp. l. granulated sugar (or powdered sugar)
1/2 tsp table salt
250 g premium wheat flour
4 tbsp. l. vegetable oil
300 ml boiling water
2 pcs. selected egg
40-50 g butter
1 tsp baking powder
Vanillin on the tip of a knife (optional)

Cooking method:

With a mixer or a whisk, combine the eggs with sugar, salt and vanilla for flavoring. For a neutral taste of pancakes, 1 tablespoon of sugar is enough, if you like it a little sweeter, throw all the sugar. Instead of sugar, it is better to use powdered sugar. Whisk until the sugar grains dissolve.

Shake the sour milk until smooth, heat to warm, pour into the egg mixture.

Combine the sifted flour with the baking powder and add to the mixture in parts, mixing with a mixer at low speed, breaking up the lumps.

Pour boiling water into the dough in a thin stream, while stirring the mixture intensively, then pour in the vegetable oil.

Pancakes can be baked right away, choux pastry does not require additional time, pancake dough should turn out to be homogeneous, viscous and drain in a thin stream from the ladle.

We warm the pan well, apply with a brush (or a piece of bacon, half a potato) vegetable oil, which must be periodically updated in the pan.

We bake pancakes on medium heat, the hotter the pan, the more holes.

After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it for a short time on the other side.

Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. We give a stack of pancakes to rest under a towel until warm.

Enjoy your meal!

Video recipe for thin and tender pancakes

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