Very tasty thin pancakes. Thin pancakes - recipes for making delicious pancakes with milk, kefir, mineral water

Who among us doesn't love pancakes? The question is rhetorical. Today we will treat our household and neighbors to delicious thin pancakes with milk. Although you probably won’t be able to cook a whole stack like you would for Maslenitsa. As usually happens, during the baking process, ready-made milk pancakes are taken away by everyone who smells their aroma. There is no need to despair; an empty plate is an indicator of the great culinary skill of the housewife. And now you’ll see for yourself that pancakes made with milk really turn out great.

Recipe for thin pancakes with milk

Ingredients:

• Chicken eggs - 3 pcs.
• Sugar - 2 tbsp. spoons
• Salt - 1 teaspoon
• Milk - 3 cups
• Flour - 2 cups
• Vegetable oil - 1 tbsp. spoon
• Vanilla to taste

To make the pancakes a success, I recorded a detailed video and posted it on my You Tube channel. Therefore, if you like video recipes more than step by step photos, Welcome:

How to cook

Break three eggs into a bowl. Add 1 teaspoon of salt.

1 tbsp. a spoonful of sugar and 0.5 teaspoons of vanilla essence are also added to the dough.

Stir the dough with a fork. It is not necessary to whip the mixture into a foam; it is enough to achieve homogeneity.

Pour in 1 glass of milk at room temperature. Attention: according to the recipe, we need 3 glasses of milk - but we are only pouring one for now.

Sift 2 cups of flour into the resulting mixture and stir. At this stage, the most important thing is to achieve uniformity. A mixer will help to achieve smoothness of the dough.

When all the flour is mixed in and there is not a single lump in the dough, pour in the rest of the milk. Remember that the milk should be warm, but not hot.

Stir the dough and pour in 1 tbsp. a spoonful of vegetable oil. Adding oil will allow the pancakes to be easily removed from the pan and will use less oil when frying.

As a substitute for vegetable, you can add two tablespoons of melted butter, the dough will have holes and the pancakes will acquire a beautiful golden color.

The dough for thin pancakes made with milk should be liquid, smooth, and homogeneous.

They are prepared using a similar dough in consistency.

The dough for pancakes made with milk ends up looking like very thin sour cream or like thick cream, but not like water.

Heat a frying pan (it is better to take one with a non-stick coating) on ​​the stove until hot. Grease with vegetable oil (only before the first pancake), you can grease with a piece of butter or even a piece of lard. Pour in a ladle (I use a little more than half a standard ladle for one pancake), fry the pancake until golden brown. Using a spatula, turn the pancake over to the other side and fry again. This is what we do with everyone.

After removing from the pan, the pancake can be greased with a piece of butter.

Probably, thin pancakes with milk are the best thing that skilled chefs could come up with. Such a wonderful gift to humanity is difficult to appreciate. After all, pancakes themselves are incredibly tasty, but they can also be used to make incomparable rolls, original cakes, they can be used to stuff other dishes, and they can be used as a filling for themselves. Pancakes can be sweet, or they can contain liver, zucchini, oatmeal, etc.

Today I told basic recipe. Having mastered it, you can start experimenting, trying and looking for options with which you can surprise your family and friends. For those who have just embarked on a fascinating path full of discoveries to the country of Cooking, I want to say: Don’t worry about the first pancake, even if it’s lumpy, it’s okay. But without the first, there will be no second pancake, there will be no personal victories, you will not be able to feel the satisfaction of your creative needs. So – go for it! And I will try to help you with everything. If you have any questions about the recipe, I’m always happy to answer. Take note of the article: to avoid possible mistakes.

The best thank you for a recipe is adding a photo. If you have a minute to take a photo and post it in the comments, I will be very grateful to you. Thank you!

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Pancakes are our people’s favorite dish. I never stop “singing his praises” in my articles, they are too good and tasty in the heat of the moment. Fragrant, tender, thin, covered with small holes - what could be better than this!

We bake them both for holidays and on weekdays. And Maslenitsa without them is completely unthinkable. After all, it is believed that the more you eat during the holiday week, the better and richer the whole next year will be! That’s why we try to bake as many of them as possible, but they’re all different. And no one gets tired of eating them, and many even regret that the holiday lasts only one week. And they are always welcome any day!

Therefore, today we will prepare them, as in weekdays, and for holidays. And the recipes are all just right. They will not cause you difficulties at any stage. And the cooking process itself will be a real pleasure for you. Everything will work out at the highest level.

And if you don’t know how to bake them yet, you will certainly learn. And if you can, then you’re superfluous good recipe never hurts! In the last article we cooked, and today I propose to cook them with milk. Yes, not just any simple ones, but as we like, thin ones and certainly with holes.

The classic recipe provides a standard set of ingredients - milk or water, flour, eggs, butter, salt, sugar and soda. The dough is prepared simply and quickly. And the pancakes turn out thin and tasty.

They are also very easy to prepare according to this recipe, and the main thing is that they do not stick to the pan and do not tear.

We will need:

• milk - 3 cups
• egg - 3 pcs
• flour - 1.5 cups
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• vegetable oil- 1 - 2 tbsp. spoon

Preparation:

1. Break the eggs into a bowl convenient for kneading the dough, add salt and sugar. If you like sweet products, then the amount of sugar can be increased to 2 or even 3 tablespoons. I only put a spoon, since everyone in our family likes them differently. Therefore, whoever likes it sweeter then adds honey and eats it with it.

Sugar is a must, without it finished goods They won’t turn out rosy and crispy. If the pancakes turn out pale, it means they forgot to put sugar in them, or they did add it, but just a little bit. By the way, if you add too much sugar, then our delicacies may become too crispy, which is also not desirable.

2. Mix the contents with a whisk.

3. While continuing to stir, pour in half the milk, it is best that it is a little warm, or at least at room temperature. This is necessary so that the sugar and salt are completely dissolved in it, and the dough turns out tasty and tender.

4. Sift flour into the resulting mixture. This must be done, and even preferably twice. During this procedure, the flour is saturated with oxygen. And this is necessary to ensure that the products turn out light and airy. In addition, more holes will appear in them.

5. Mix thoroughly using a whisk. You should get a thick, homogeneous mass without lumps. The whisk will help break them all up.

6. Now pour the remaining milk into the mixture and mix again until smooth.

You can pour all the milk at once, but this will make it more difficult to get rid of lumps. Therefore, it is best to pour it in parts. In addition, you can always adjust the amount of liquid. For example, I never use glasses; I take all products by eye. For me, this makes it easier to navigate the desired consistency of the dough.

7. The finished dough should look like thick cream. It is viscous, elastic, and, as you understand, not thick at all.

The golden mean is important here. If the dough is too liquid, the pancakes will tear and be difficult to turn over. If the dough is thick, you will get thick products. There will be no holes in them at all, and they will not turn out light and airy.

Understanding what the dough should be like comes with experience. You need to bake them several times, and then measuring glasses will no longer be needed.

8. Pour vegetable oil into the finished dough. I usually add 2 tablespoons, I think it tastes better this way. In addition, they turn over easier.

The oil must be mixed with the dough until it remains completely on the surface. Everything should come together and become homogeneous.

9. To do this, let the dough rest for 15 - 20 minutes. Sometimes I knead it and leave it in the refrigerator overnight. The next morning you get a quick, delicious breakfast.

10. Prepare a frying pan. If you have a cast iron frying pan, then this will be just perfect. If not, then anyone can use it. Just make sure it has low sides. Otherwise, it will be difficult to turn our products over, and you might even burn your fingers.

11. Place the frying pan over high heat and heat it until lightly smoking. In order for the pancakes to turn over easily, it is in such a frying pan that they need to be baked.

The first pancake is lumpy because the frying pan did not have time to warm up well enough! If it is hot, then not the first, not the second and not the last lump will not turn out!

12. Grease the frying pan with oil; you can use a silicone brush or half a peeled potato. Take the dough into a ladle, remember to stir it again first, and pour it into a hot frying pan.

At the same time, it must be turned so that the dough is distributed in an even thin layer.

13. Bake until there is no batter left on top, and the edges of the product begin to dry out slightly. If the frying pan allows, run a spatula or knife along the very edge of the pancake so that it can be easily picked up. And turn over using a spatula or your hands.

14. Bake on the other side until done. It will take less time than when we baked it on the other side.

15. Place the items in a stack on a plate. If you want to serve them with something small, you can brush each one with melted butter. While the pancake is hot, this will be much easier to do, and you will need less oil.

16. Serve ready-made pancakes with whatever you like best - with butter, sour cream, honey or jam.

Products prepared according to classic recipe The good thing is that they are prepared without any additives and turn out very thin. Therefore, you can wrap any filling in them. are described in great detail in one of my articles.

In addition, they can be the basis; they are also mentioned in one of my articles.

In this recipe, I tried to describe the entire cooking process in as much detail as possible. Therefore, in order not to repeat myself, I will omit the details in subsequent recipes. But since they are very important, be sure to read the first one along with other recipes.

Openwork thin pancakes with dough from a bottle

I would like to bring to your attention a very unusual and quick way preparing the dough. I think many people will like this method. Men are especially delighted with it. They love it when the cooking process is mechanized.

And although this happens here in a very primitive way, there is still no need to stand and stir something with a spoon. Okay, I won’t bore you any longer, we will prepare the dough for this recipe in a bottle.

We will need:

• milk - 600 ml
• egg - 2 pcs
• sugar - 3 tbsp. spoons
• salt - 1 teaspoon
• flour - 6 tbsp. spoons (full)
• vegetable oil - for frying
• plastic bottle with cap

Preparation:

1. Insert a funnel into a clean, dry bottle, add pre-sifted flour, sugar, and salt. Pour in milk and add eggs.

2. Close the lid and shake the contents. The dough is ready! Fast, simple and easy!

3. Now put the frying pan on the fire and heat it until it becomes very hot, almost red-hot.

4. Grease it with a small amount of vegetable oil and pour some of the dough, evenly distributing it over the entire surface. The layer should be thin so that holes form on the finished pancake.

5. Bake on both sides until golden brown. Then place them in a stack, brushing each one with butter.

In this way you can bake openwork lace pancakes. To do this, you need to draw various shapes on a hot frying pan. It turns out very beautiful, and eating such beauty is a pleasure! You can see how to do this here!

This is how beautiful it turns out! Agree that everyone will be happy to eat such a lacy treat. By the way, the video gives a recipe for another test. You can bake pancakes using it, both regular and openwork.

Thin with milk

Pancake dough is prepared with the addition of soda, without soda at all, and also with baking powder. The next recipe will be based on its use.

We will need:

• milk - 900 ml
• flour - 500 gr
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 teaspoon
• vegetable oil - 4 - 5 tbsp. spoons
• butter for greasing

Preparation:

1. Break the eggs into a bowl in which it will be convenient to knead the dough. It is better to take them out of the refrigerator in advance so that they come to room temperature.

2. Add sugar and salt and mix thoroughly. Use a whisk for this.

3. Sift the flour together with the baking powder and add a little to the egg mixture. Stir thoroughly to a thick viscous mass.

4. It is best to use slightly warm milk for the dough. Or, as a last resort, it should be at room temperature. Add a little milk to dilute the flour with it, mix everything vigorously with a whisk.

5. And so gradually alternating, add a little flour and pour in a little milk until all the flour is gone. By this time there should be no lumps left in the dough

6. Pour in the remaining milk and stir until smooth.

7. Add vegetable oil and stir until it completely disappears from the surface.

The dough turned out liquid, similar in consistency to thick cream. Let it sit for 20-30 minutes so that all the ingredients disperse.

8. Place the frying pan on the fire and heat it thoroughly until lightly smoking.

9. Then pour a little dough and, turning or shaking the pan, distribute it evenly over the entire surface in a very thin layer. Bake for 15 -20 seconds. Since the products are very thin, this time is quite enough.

10. Using a toothpick, pick up the pancake along the edge and turn it over with your hands or using a spatula. Bake on the reverse side also for 15 seconds.

11. Then remove it from the pan and coat with melted butter. Fold into quarters and place on a plate.

12. Serve and eat hot!

The finished products turned out to be very tender, aromatic and tasty. They ate much faster than they had prepared. But as always!

Do you know which pancake dough has the most holes in it? Do not know? Then I will share the recipes with you. Until we get to them, I’ll just say that you get the most holes when you bake them from choux pastry.

Brewed in boiling water

They are called choux because the dough is brewed with boiling water or hot milk. As a result, it becomes porous and airy. During the frying process, air bubbles appear on the surface and burst. As a result, numerous holes appear.

We will need (for 23 - 24 pcs):

• milk - 250 ml
• boiling water - 350 ml
• flour - 1.5 cups
• eggs - 2 pcs
• butter - 30 g
• sugar - 1.5 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 teaspoon
• vegetable oil for greasing the pan - optional

Preparation:

1. For this recipe we need warm milk, so we need to warm it slightly, but not too much, so that the subsequently added eggs do not curdle.

2. Add sugar and salt to the milk and mix thoroughly. For better and easier stirring, you can use a whisk.

3. Add eggs and mix the whole mass until smooth.

4. Add pre-melted butter. You can melt it in a water bath. When adding each new ingredient, do not forget to mix the contents thoroughly.

5. Sift the flour along with the baking powder and add to the mixture. If you have a small sieve, you can sift directly into the bowl with the dough being prepared.

6. Mix everything thoroughly again with a whisk. After this action there should not be a single lump left. In the meantime, bring the dough to the desired state, put the kettle on to warm up. We will need 350 ml of boiling water.

7. Pour boiling water into a convenient container, measuring the required volume, and immediately pour it into the dough. At this stage it is important to quickly stir the contents. There will be no time to hesitate here, so keep the whisk handy, we will just need it.

8. Let the dough rest for 20 minutes.

9. Place the frying pan on the fire and heat it until lightly smoking.

You can bake pancakes in a dry frying pan, so they will turn out to be less calorie. Or you can grease it with vegetable oil before each new portion of dough. This makes them more beautiful and lacy. They also turn out the most beautiful if you bake them in a cast iron frying pan. It is enough to grease it with oil only before the first pancake. And then everything will go like clockwork.

I like to grease the pan with oil so that it is not only tasty, but also beautiful. Besides, since we decided to bake pancakes, what kind of diet is there! You need to enjoy them to the fullest.

10. And so, pour a portion of dough into a greased or dry frying pan and, turning it, distribute the contents evenly in a thin layer.

To ensure that the products are removed well, it is best to use a small diameter frying pan. In this case, a frying pan with a diameter of 20 cm is used.

11. Bake over high heat. We look when there is no liquid dough left on top, carefully pick it up with a spatula or toothpick. If you bake in a cast iron frying pan, then you can use a knife. And we turn it over. We do this carefully, as our products are quite delicate and fragile.

By the way, holes should already have formed by then.

12. Bake on the other side until golden brown. Then remove from the pan and place in a pile on a plate.

13. We serve whoever likes it with what. Also, such pancakes are very good for stuffing with various fillings.

14. We eat with hot tea and enjoy a tasty and tender dish!

Everything turns out not just tasty, but very tasty! Therefore, consider whether this is enough for everyone. If in doubt, just increase the amount of ingredients,

Custard with holes in boiling milk, without eggs

Some people have the opinion that pancakes cannot be made without eggs. To this I will answer, as much as possible! And here is the recipe! Yes, not simple! I can’t get as many holes as on these products on any other product!

We will need (for 20 pieces):

• milk - 1 liter
• water - 50 -70 ml (optional)
• flour - 0.5 kg
• butter - 100 g
• sugar - 3 tbsp. spoons
• salt - 1 teaspoon
• soda - 2/3 teaspoon
• corn starch - 2 teaspoons

Preparation:

1. Divide the milk into two equal parts. Sift flour into one of the parts and add sugar, salt, soda and starch. Mix everything with a whisk. If the dough is very thick and does not mix well, add 100 ml of warm water.

By the way, the recipe calls for cornstarch. If I don’t have it, then I add potato. Although I noticed that more holes appear if you use corn all the same.

2. Pour the second half of the milk into a saucepan and put on fire, adding butter. Boil.

3. Add boiling milk to the dough and quickly mix until smooth. If you want to get thicker products, then leave the dough in this state, but if you want, then add a little more warm water. The dough should have the consistency of heavy cream.

4. Heat the frying pan thoroughly. You can bake pancakes either in a dry frying pan or in a greased one. Personally, I like the second option, in this case they turn out lacy and beautiful. You can try and bake one copy in a dry frying pan, and the second in a greased one. And then you can decide on the option yourself.

5. Pour in a portion of the dough using a ladle. Distribute the contents in an even thin layer and bake the product on both sides.

As it cooks, a large number of bubbles will form, which in turn will quickly burst, resulting in the formation of large and small holes.

When we turn the product over, the holes will not go anywhere. Therefore, our delicacies can be eaten and enjoyed! They turn out delicious on their own, and if you flavor them with butter or sour cream, it will be impossible to stop eating! No need to, eat it while it’s hot!

I forgot to note that when you turn the products over, first carefully pick them up from the edges. And turn over with a spatula. They turn out to be very tender and fragile, so turning them over with your hands turns out to be somewhat more difficult, although it is possible.

Here's the recipe. Have you noticed how easy it is to prepare - it’s very difficult to find anything simpler! Be sure to try it, I'm sure you'll like it!

By the way, I forgot to warn you that the finished pancakes turn out quite sweet. Therefore, if you bake them under some kind of sweet filling, then reduce the amount of sugar by half.

Thin with holes, milk and cognac

Very unusual recipe- you say, and I agree with you. I thought so too, until I once heard that you can add strong alcoholic drinks. I began to experiment, adding vodka and cognac. And I must say that the experiments were quite a success. Just like our delicacies prepared according to this recipe, which are always a success!

I also like this recipe because the ingredients do not contain soda, and you can use it to make pancakes without any oil at all.

And the recipe is very simple, and cognac is only one of the ingredients, without any complications.

We will need (for 12 pieces):

• milk - 500 ml
• water - 100 ml (optional)
• cognac - 3 - 4 tbsp. spoons
• flour - 250 gr
• egg - 3 pcs
• butter - 60 g (optional)
• sugar - tbsp. spoons
• salt - a pinch
• vegetable oil for frying - optional

Preparation:

Let me make a reservation right away that according to this recipe, the dough can be prepared either with or without butter. Choose the option yourself. If you cook with it, you won’t need water. If you don’t add it, then add a little water, otherwise the dough will turn out quite thick.

Therefore, in order not to overload the stomachs of my loved ones, I cook without oil.

1. Sift the flour into a large bowl, and knead the dough in it.

2. Gradually pour in milk, preferably lukewarm, while stirring the contents with a whisk. We try to break up all the lumps; we don’t need them at all.

3. After the dough has become homogeneous, beat in the eggs, which must be removed from the refrigerator in advance so that they have time to cool. Add cognac, salt and sugar. I added 3 tbsp. spoons, in my opinion this is quite enough. Instead of cognac, you can add vodka.

Interestingly, before it would never have occurred to me that it was possible to add alcohol to such dough. Although why not, because we add it to the dough for, or to the dough for, or to the dough for other baked goods!

4. Mix thoroughly with a whisk and add sour cream. Since we don’t use butter, sour cream will come in handy here. If you decide to make it with butter, then you can exclude it. Mix again.

My dough turned out to be somewhat thick. We like thin pancakes, so I add a little warm boiled water. It should turn out like thick heavy cream.

5. The dough should be allowed to stand, preferably 1 hour. But if you don’t have time, then 15 minutes is enough.

6. Place the frying pan on the fire and heat it up. Grease the surface with a small amount of vegetable oil. You don’t have to do this; the products will turn over and be removed well anyway. But here appearance It will be more beautiful if you still grease the pan. You can try it yourself.

7. Pour small portion dough, turning the pan to one side, distribute it evenly over the entire surface and bake until the bottom side becomes golden brown. The top surface will be covered with small holes. The longer the dough sits, the more holes there will be.

8. Turn the product over to the other side. This is very easy to do; the pancakes do not stick to the bottom of the pan at all. And bake it on the other side.

9. Place in a stack on a flat plate.

10. Who likes to serve with what? They are also very good for wrapping various fillings in them.

The alcohol is not felt at all, but the dough has acquired tenderness and some additional richer taste. The edges were a little crispy and the center was soft and light. So it turned out to be two in one, which will satisfy different taste preferences.

With baked milk

This recipe also deserves attention, since it is prepared not with regular milk, but with baked milk. And I always associate baked milk with my grandmother’s Russian stove, it’s always the taste of childhood, memories of the village and something so warm and dear!

These are the pancakes we will prepare together with all our favorite tastes and memories.

We will need (for 10 - 12 pieces):

• baked milk - 0.5 liters
• egg - 3 pcs
• flour - 1.5 - 2 cups
• sugar - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• baking powder - 1 teaspoon
• vanilla sugar - 1 sachet (optional)

Preparation:

1. Beat eggs, sugar and vanilla sugar into a fluffy foam. You can use a mixer or a whisk for this, but they will need to work a little longer.

Vanilla sugar should be added if you want to prepare a sweet dessert dish. And I’ll tell you how this can be done using this recipe as an example.

2. Continuing to stir, gradually add all the milk, then vegetable oil.

3. Sift flour and baking powder through a sieve. Combine both masses and mix thoroughly until smooth.

4. Bake pancakes on both sides in a hot frying pan. You can either lubricate it before each new portion of dough or not.

All is ready! Fast and easy!

But if you want, you can complicate the recipe a little and make caramel for filling. After all, you remember that we added vanilla sugar. So let's prepare soft caramel.

For caramel we need:

• sugar - 4 tbsp. spoons
• butter - 30 ml
• apples - 2 pcs

Preparation:

1. Heat the oil in a frying pan, then pour sugar into it and bring it to a boil over medium heat. Cook, stirring occasionally until nicely golden brown.

2. Peel the apples, cut them into cubes and immediately add to the pan so that they do not darken. Simmer until soft.

3. Pour caramel over the pancakes, place apples on top, season with sour cream and serve.

A delicious aromatic dessert is ready. Eat and enjoy!

Super thin openwork with holes

I wanted to offer you one of the recipes in a video version. To clearly see the whole process as a whole. How to beat, mix, and most importantly, how to bake our little openwork “suns”. And there is such a recipe. It just makes super thin pancakes with holes.

And preparing them is not difficult at all. True, there are a little more ingredients than usual, but they are all simple and are always available in any kitchen and in any refrigerator. And so we look:

Really beautiful! Like painted lace. These pancakes are a pleasure to eat! Take note of this recipe too.

Thin, yeasty with milk

If we are considering such a big and tasty topic today, then we cannot do without yeast pancakes. We left them for last!

We will need:

• milk - 900 ml
• eggs - 2 pcs
• flour - 500 gr
• sugar - 2 tbsp. spoons
• salt - 1 teaspoon
• dry yeast - 10 g
• vegetable oil - 2 tbsp. spoons + oil for frying

Preparation:

1. First, we need to prepare the dough. Therefore, we will need some warm milk, but it’s even better if it’s all warm, so let’s warm it up a little in a saucepan.

2. Pour the yeast into a small bowl, add a spoonful of sugar and stir. Then pour a quarter glass of warm milk. Place in a warm place so that the dough becomes “alive”, and this will happen when bubbles appear on it and it increases slightly in volume.

When purchasing yeast, pay attention to the expiration date. The dough will rise well only if they are fresh.

3. When the dough is ready, you can start preparing the dough. To do this, sift the flour into a large bowl. Keep in mind that it will contain all the ingredients, and it will still increase in volume.

4. Add salt and remaining sugar to the flour, as well as eggs beaten in a separate bowl. It is best to beat them with a fork.

5. Then add warm milk and mix until there are no lumps left in the dough. To do this, you can use a whisk.

6. Once you are sure that the dough is homogeneous, you can add the dough. To stir thoroughly.

7. Now the last ingredient is vegetable oil. It must be mixed until there are no oil stains left on the surface, that is, completely mixed into the dough.

8. Cover the finished dough with a towel and place in a warm place. Check periodically, after some time it will begin to increase in volume. Then you need to mix it again, and so on up to 3-4 times. Infusion time may vary and depends on the freshness and quality of the yeast.

When the dough has risen for the fourth time, you can start baking pancakes.

9. Grease a hot frying pan with a small amount of oil and pour in a small portion of the dough so that it spreads over the entire surface.

10. Bake on both sides until golden brown.

11. Serve hot, topped with melted butter.

12. Eat with pleasure!

As you can see in the photo, the pancakes are covered with a large number of large and small holes. They are tasty, aromatic and incredibly tender. Therefore, eat and enjoy!

With milk and yeast according to a simple recipe

If in the previous recipe we prepared the dough, then in this recipe this is not required. Everything is prepared quickly and easily! And the pancakes turn out simply wonderful - very tender, tasty and incredibly beautiful.

To correctly calculate the amount of ingredients, we will use a 420 ml measuring cup. And the amount of milk in relation to flour will be two to one. But this does not mean that a liter of milk will require half a kilogram of flour. Less will fit in a measuring cup. Therefore, in order not to measure, not everyone has scales, let’s take a glass as a basis.

So my glass is 420 ml. If you have a regular glass of 250 ml, then take two glasses of flour and four glasses of milk. I hope I explained it clearly.

We will need:

• flour - 1 part
• milk - 2 parts (I have 840 ml)
• egg - 1 pc.
• sugar - 1 tbsp. spoon
• salt - 1/4 teaspoon
• instant dry yeast - 1 teaspoon (without slide)
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Sift the flour through a sieve into a bowl in which we will knead the dough. Add sugar, salt, yeast. Mix.

2. Slowly pour in half the milk and stir until smooth and lumps disappear. It is better to warm the milk a little in advance and add it warm.

3. Add the egg and remaining milk. To stir thoroughly. The small particles of dry yeast may not be able to dissolve all at once, but that’s okay. While the dough is infused, you just need to stir it several times.

4. The dough turned out to be quite liquid, but don’t let this scare you, this is how it should be. Cover the bowl with the dough with a napkin or cling film. If you cover it with film, make several punctures in it so that the dough can breathe.

Leave for an hour in a warm place. During this time, stir several times until the small particles of dry yeast are completely dissolved.

While the dough is infusing, it should not rise or increase in volume. It was as liquid as it was and will remain so.

5. After an hour, remove the film and pour in oil, stir.

Now you can start baking pancakes. To do this, we need to heat the frying pan and grease it with oil. If the frying pan is cast iron, then it is enough to grease it only before the first laying out of the dough. If it is ordinary, then it is better to lubricate before each.

6. Before pouring each new portion, the dough must be mixed each time.

7. Bake pancakes on both sides until golden brown. Serve with butter or sour cream.

Or you can wrap any filling in them.

Look how beautiful they turned out! Lovely, expensive to watch! And how delicious it is. Try them quickly while they're hot!

That's how many recipes came out again. In general, you simply can’t count all the recipes for pancakes, pancakes and dough for them! Every housewife has her own favorite recipe, which she uses most often. This is what I did until I started blogging. And with its discovery, I became more interested in culinary issues, began to find interesting new recipes, try them out and enrich my table with new dishes.

And it turned out that there are so many really cool recipes. And this is good, you can cook the same dish several times without repeating it. This week I had a dress rehearsal for Maslenitsa week. Every day I baked pancakes, sometimes twice a day. Or once, but mixed two at once different options. And none of my relatives ever even said that they were tired of it.

Moreover, after each meal there was not a single item left on the plate. I was very pleased!

I hope that you will be satisfied when you bake one or several recipes. By the way, if you haven’t found one that suits you in today’s article, then follow the link to another article of mine. There are both classic and ancient Russian recipes. Very interesting options. Maybe not all of them can be found even on the Internet.

And I’m finishing my story for today. I really hope that you found it interesting and useful. And if so, then share the article with your friends, like and comment. I am always very pleased with all the signs of attention from you.

I wish you all the best and kindness! And to those who baked pancakes today

Bon appetit!

I have long had a dream - to bake a tall stack of pancakes, luxurious, like in the most gorgeous photos on the theme of Maslenitsa!

But so far it has been possible to reach the desired height only once. The fact is that when we bake pancakes, no matter how much we put on the dish - and for some reason their quantity remains the same! In my opinion, this is the main indicator delicious baked goods:) So we love pancakes very much, even more than pancakes.

I've tried many pancake recipes - lush, plump ones made with kefir, lacy yeast ones, thin, lacy ones made with milk, and even patterned pancakes in the form of drawings! They are all good in their own way, delicious with different fillings and on their own. And recently I came across a very simple and easy recipe pancakes with milk. So successful that I baked a full batch twice that day!

Imagine: the pancakes are thin, full of holes, and most importantly, they are a pleasure to remove from the frying pan! They don’t stick to the pan, they turn over very easily, there is a minimum amount of ingredients, compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend it.

Ingredients:

• 3 glasses of milk (glass = 250ml);
• 3 eggs;
• 2 tablespoons sugar (or 1 if the filling is unsweetened);
• 2 cups of flour;
• 1 teaspoon of soda;
• a tablespoon of lemon juice;
• a pinch of salt;
• 2-3 tablespoons of sunflower oil.

Dough for pancakes with milk:

Add salt and sugar to the eggs.

Beat with a mixer for a minute until fluffy.

Gradually, in 3-4 steps, stirring all the time, sift the flour into the dough one by one...

Half a glass of flour - mixed - half a glass of milk - mixed - flour again until we add everything. If there are any lumps in the dough, don't worry, I just beat the dough with a mixer after I've added all the milk and flour and it becomes fluffy and smooth, without any lumps!

Pour a teaspoon of baking soda into the dough, squeeze a little lemon juice into it, and mix.
As I recently learned, it is better to mix the baking soda with the last portion of flour and sift everything together into the dough, mix, and then pour lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.

Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.

The dough turns out liquid, pourable, and if it seems too liquid to you, do not give in to the temptation to add flour to it! The dough for thin pancakes should be like this, as you will see when you start baking.

Grease the frying pan sunflower oil(we grease it, not pour it, as for pancakes!) only before the first pancake, then there is no such need - the pancakes themselves come off perfectly!

Heat the frying pan well over the fire, then pour the dough with a ladle, and with the other hand turn the frying pan so that the dough spreads over it in an even, thin layer. Holes instantly appear on the pancakes! Thin pancakes are baked instantly over a higher-than-average heat: make sure you turn them over in time!

We turn it over like this: we slide a wide spatula with a thin edge under the edge of the pancake (this is important, I have a metal spatula - it’s thin and removes it well, but a thicker plastic one doesn’t fit). We lift the pancake with a spatula (if necessary, be careful not to get burned, use the fingers of your free hand) and once! - turn it over to the other side.

A couple of tens of seconds - and the pancake was fried on the second side. Use a spatula to remove the pancakes onto a plate. They will be fattier and tastier if, after removing each one from the frying pan, grease it with butter.

So we baked many, many beautiful, rosy, thin pancakes!

It’s best to eat them right away, or you can make a beautiful rose, or filled rolls, or nalistniki, or even a pancake cake! These pancakes can be made chocolate - this is a separate recipe.

Everyone loves pancakes. Moreover, even just baked in a frying pan, or stuffed with different fillings. And the ideas for such filling are simply endless. Sweet, not sweet, curd, meat, vegetable, fruit….

Stuffed pancakes are prepared both on weekdays and on festive table. And of course, this is the most. But no matter how they are prepared, they are always the first to leave the table. Whether we eat them at breakfast with cottage cheese, for lunch with minced meat, or at the holiday table with red caviar, the effect is always the same. They are eaten almost instantly.

Thin pancakes are best suited for stuffing. You can cook them like, and. Fortunately, there are a great many recipes for preparing them. Thin products are wrapped well and are more neat in appearance.

They also hold their shape well when stored and are easier to heat in a frying pan. The pancake itself will quickly acquire the desired crispy crust, and the filling will have time to warm up completely.

You can view the dough recipes by following the links above. There's also detailed description the entire cooking process for each method. And today we will focus more specifically on the preparation delicious filling and methods of presentation.

For the test we need:

• milk – 200 ml
• flour – 100 gr
• ground nuts - 3 tbsp. spoons
• starch - 1 tbsp. spoon
• eggs – 2 pcs
• sugar – 2 tbsp. spoons
• salt - a pinch
• vegetable oil - for frying

For filling:

• cottage cheese – 250 gr
• fresh or frozen raspberries – 200 g
• milk – 2 tbsp. spoons
• lemon – 1 pc.
• powdered sugar – 1 – 2 tbsp. spoons

Preparation:

In one of the previous articles we already baked. And here's another recipe.

1. Divide the eggs into whites and yolks. Using a mixer, beat the whites into a fluffy foam.

2. Mix the yolks with sugar. Add milk, salt and starch and mix. Then add the sifted flour and crushed in a blender into the flour walnuts. And any others are possible.

Knead the dough. It will turn out quite thick. We will bake pancakes like American pancakes, that is, small and fluffy.

3. Carefully fold in the whipped whites, kneading the mixture from bottom to top. And immediately bake small-sized products. To do this, heat the frying pan thoroughly and use oil for baking.

Stir it every time before pouring a new batch of dough into the pan. Starch is heavy and tends to quickly settle to the bottom. And stirring makes the mass homogeneous and all baked products are the same.

4. Grind the cottage cheese through a sieve and dilute with milk.

5. Grate the zest from a clean lemon and squeeze out the juice. Add both to the curd mass and sprinkle everything with powdered sugar.

6. Place the cooled pancake on a plate, place the cottage cheese on top, then the pancake and cottage cheese again. Top with fresh or thawed raspberries.

Or you can bake thinner and larger pancakes, and then the filling can be placed inside.

In both cases, decorate with berries. You can use any other berries. Or fruits. It will be delicious in all cases.

Recipe for pancakes with delicious minced meat

For pancakes we need:

• milk – 1 liter
• flour – 2 cups
• eggs – 5 pcs
• sugar – 2 tbsp. spoons
• soda – 0.5 teaspoon
• salt – 1 teaspoon
• oil – 2 tbsp. spoons

To prepare minced meat:

• boiled beef – 500 g
• onion – 1 pc.
• carrots – 1 pc.
• garlic – 2 cloves
• ketchup – 2 tbsp. spoons (or tomato)
• spices - optional and to taste
• vegetable oil - for frying

We will also need sour cream for serving.

Preparation:

1. Break the eggs into a bowl, add sugar and mix until smooth. Add warm milk and whisk again. Add sifted flour, salt and soda. Stir until lumps disappear and leave to infuse for 25 - 30 minutes.

2. After standing, pour in the oil and bake the pancakes in a heated frying pan. If necessary, grease the baking pan with vegetable oil.

The oil is poured in just before baking to prevent the dough from falling off.

3. Prepare minced meat. Our meat should already be boiled. To prevent our dish from being overly nutritious, we will use lean beef. Pass the meat through a meat grinder.

4. Cut the onion into cubes and grate the carrots on a fine grater.

Fry the onion in oil, then add the carrots and fry everything together.

If you use it instead of ketchup fresh tomato, then you need to peel it, chop it finely and fry it with vegetables.

5. Peel and chop the garlic as finely as possible. Mix minced meat, fried vegetables and garlic. Add ketchup, salt, pepper and a little broth so that the minced meat is not dry.

6. Place the prepared filling on the edge of the pancake and fold it into an envelope.

Best served with sour cream. Enjoy eating!

Delicious pancakes with chicken fillet and cheese

For the test we need:

• kefir – 1 glass
• water – 1 glass
• flour – 1 cup
• egg – 1 pc.
• sugar – 1 tbsp. spoon
• salt – 0.5 teaspoon

For stuffing:

• boiled chicken fillet – 200 – 250 g
• cheese – 250 gr
• onion – 1 – 2 pcs
• mayonnaise – 2 tbsp. spoons
• salt, black ground pepper- taste

Preparation:

1. Mix all ingredients in the same sequence as in the previous recipe. Let it brew for 25 – 30 minutes. Then bake pancakes in a hot frying pan. If necessary, lubricate it with oil.

2. Prepare the filling. To do this, chop the onion, cutting it into small cubes. Fry it in a frying pan until lightly browned.

3. Boiled chicken fillet cut into small cubes and lightly fry along with the onion. Add salt and pepper to taste.

4. Cut the cheese into cubes. Add it to the cooled chicken meat. Add mayonnaise and mix.

5. You can wrap pancakes with this filling different ways at your own discretion. If you prepared them for the holiday, you can put them in bags. Today we will have such a recipe.

You can simply wrap it in an envelope or tube. And if you additionally fry it in butter in a frying pan, the cheese will melt and it will turn out even tastier.

So choose the serving method yourself.

Champignon filling with cheese sauce

For the test we need:

• flour – 200 gr
• milk – 400 ml
• egg – 2 pcs
• salt - a pinch
• soda – 0.5 teaspoon
• vinegar

For filling:

• champignons – 500 gr
• melted butter – 130 g
• processed cheese – 1 piece
• cream – 2 tbsp. spoons
• starch – 2 teaspoons
• marjoram - a pinch
• salt, pepper to taste

Preparation:

1. Knead the pancake dough. To do this, mix flour with milk. Add a pinch of salt and soda slaked with vinegar. Then add the eggs and mix everything until smooth. Leave for 15 minutes to infuse.

2. Meanwhile, let's prepare the filling. Cut the champignons into 4 parts, then cut them into slices. If they are not very large, then you can first cut them into two halves.

3. Fry them in a little ghee. Add cream and melt the processed cheese cut into pieces. Salt and pepper the resulting mass, and add a pinch of ground marjoram. If you don't have it, you can replace it with ground or fresh parsley.

4. Add starch, bring to a boil and turn off.

5. Bake pancakes using the remaining melted butter. You can do this with vegetable oil. But when cooked they will turn out more tender, tasty and aromatic.

6. Stack them on top of each other to prevent them from drying out.

7. Before serving, fill them with fried mushrooms and cheese. Roll it either into tubes, or into an envelope, or simply fold it into a triangle. Garnish with fresh herbs and serve.

It turned out nourishing, tasty, and beautiful!

Pancake rolls with cottage cheese and raisins - a recipe that couldn't be easier

The simplest, most affordable and favorite filling for pancakes is cottage cheese. This recipe is not easy to prepare, but very simple.

For the test we need:

• milk – 0.5 liters
• water – 1 glass
• egg – 2 pcs
• flour – 1.5 – 2 cups
• sugar – 1 tbsp. spoon
• salt – 0.5 teaspoon
• soda – 1 teaspoon, incomplete

For filling:

• cottage cheese – 0.5 kg
• egg – 1 tbsp. spoon
• sugar – 1 tbsp. spoon
• raisins - a handful

Preparation:

1. Beat eggs with sugar, add milk and salt. Sift the flour along with the baking soda and add it to the liquid mixture. It is better to mix with a whisk to avoid the formation of lumps. Then add water. Just enough to make a fairly thin dough.

At the very end of kneading, add oil. Stir until all oil stains disappear.

2. Bake pancakes.

3. Pour in raisins hot water and give it a chance to steam. Then dry with paper towels.

4. Mix cottage cheese, egg and sugar. Add raisins and stir.

5. Place on one half of the pancake curd filling and roll it into a tube. Also collapse all others.

Serve with honey, jam, or berries. It turned out simple and very tasty!

Also one of the most simple ways stuff pancakes can be chicken or chopped meat. Fry the prepared minced meat together with onions in a frying pan and fill the pancakes.

An original recipe for pancakes with meat for the holiday table

For the test we need:

• milk – 250 gr
• water – 250 g
• flour – 200 gr
• egg – 2 pcs
• salt – 0.5 teaspoon
• vegetable oil for frying

For minced meat:

• boiled meat – 300 gr
• stale bread – 50 g
• onion - small head
• oil – 30 g
• sour cream - 3 - 4 tbsp. spoons
• salt, pepper - to taste

And we will also need breadcrumbs– 60 gr

Preparation:

1. Cut the onion into small cubes and fry in oil.

2. Soak the bread in water or a small amount of milk. Then squeeze.

3. Grind the meat, bread and onions in a meat grinder. Salt and pepper to taste and add sour cream. You can add a little broth instead. The minced meat should be of such a consistency that it is easy to spread with a knife.

4. Knead the dough. To do this, beat the eggs with salt. Pour in the milk, then add the sifted flour. At the end add the required amount of water.

You can use only milk, or only water.

5. Bake thin pancakes. Leave 3 - 4 spoons of batter.

6. Spread the resulting minced meat on each product and, bending it on both sides, roll it into a tight roll.

7. Dip each roll into the reserved dough and roll in breadcrumbs. Then brown in vegetable or butter on all sides.

You can serve garnished with fresh herbs.

For weekdays, you can prepare a dish with liver using the same recipe.

Snack pancakes “Bags” with a surprise (step-by-step recipe with photos)

This appetizer is often served at a banquet table in a restaurant. And preparing it is not at all difficult. The idea itself is well known to everyone. Small-sized pancakes, served in the form of a bag filled with either red caviar or other filling.

And as such a surprise, you can use sliced ​​cheese and ham inside. But especially delicious snack It turns out with julienne. What a surprise, what a surprise!

How to cook julienne, you can. The recipe gives a detailed description of its preparation. But today we will slightly modify the recipe and will not use chicken. To make the snack lighter.

But if you want to use julienne, then see how to prepare it by following the link. And then put the prepared filling into the pancakes, which we will bake especially for this recipe. He's too good.

For the test we need:

• milk – 500 ml
• flour – 130 gr
• starch – 130 g
• eggs – 3 pcs.
• sugar – 1 teaspoon
• salt – 0.5 teaspoon
• vegetable oil – 3 tbsp. spoons

For julienne:

• champignons – 500 gr
• onion – 1 pc.
• cream – 200 gr
• flour – 1 teaspoon
• butter – 20 g
• salt, pepper - to taste
• nutmeg - a pinch
• green onions - according to the number of “bags”
• frying oil

Preparation:

1. Break the eggs into a bowl. Mix them with sugar and salt. It is best to use a whisk for this.

2. Pour in the milk and stir again until smooth.

3. Then add starch. We usually use potato starch for these purposes, but you can also use corn starch. After mixing, add flour. Don't forget that it must be sifted first.

The dough turns out to be quite liquid, but that’s how it should be. The products should turn out thin, otherwise it will be difficult to form bags.

Leave the dough to infuse for 30 minutes.

If you want the “bags” to turn out green, add spinach chopped in a blender to the dough.

4. Cut the onion into cubes.

Cut the champignons into small pieces.

5. Warm the frying pan, add vegetable and butter to it. Then fry the onions first, and then the mushrooms.

At the same time, they should decrease in volume by at least two times. Salt and pepper them to taste.

6. Add flour and ground nutmeg, thanks to it the mushrooms will acquire a nutty taste. Then pour in the cream and simmer until it boils down.

7. Add vegetable oil to the dough and mix.

It will be necessary to stir before each new pour. Starch is heavy and will periodically settle to the bottom. Frequent stirring will help to cope with this.

8. Warm a frying pan for frying pancakes. Grease it with a small amount of vegetable oil. And pour a portion of the dough so that it covers the surface with an even thin layer.

Fry the pieces on both sides over medium heat.

Check how the first pancake turned out. If it is dense and hard, then add a little milk. If, on the contrary, it is loose and tears, then you need to add flour.

9. When both the julienne and pancakes have cooled, you can begin to form the bags. To do this, place one of them on a flat surface, put a spoonful of filling in the middle and bring the edges up.

Tie the bag with a green onion feather.

You can also use a sprig of parsley, dill or a braid of cheese as a “knitting” in the same way.

Fill the required number of bags in the same way. Place on a plate and garnish with fresh herbs.

The bags will be large or small depending on the size of the frying pan you use. They will be medium in size if you fry them in a frying pan with a diameter of 22 cm.

If you want to wrap red caviar in a bag, then the bags need to be made smaller. Pancakes for them are usually baked in small frying pans

By the way, for a festive table, pancakes with caviar are always great! And you can wrap the filling not only as suggested above, but also in all known ways. And another method will be shown in the video below.

Korean-style chicken and carrot rolls for the holiday table

For the test we need:

• milk – 3 cups
• egg – 4 pcs
• flour – 1.5 cups
• sugar – 0.5 tbsp. spoons
• salt – 1 teaspoon
• vegetable oil – 2 tbsp. spoons

For filling:

• chicken breast – 1 – 2 pcs
• Korean carrots – 150 gr
• salt - to taste

Preparation:

1. Mix eggs and sugar. Add warm milk and salt, stir. Sift the flour, add it to the total mass and mix. Let it sit for a while.

2. Just before frying, add oil and stir again. Pour a portion into a hot frying pan and bake pancakes.

3. Chicken breast, or two, depending on the size, boil in salted water until fully cooked. Let cool completely and drain off the broth, then cut into cubes or separate into fibers.

4. Mix with Korean carrots. Add salt to taste if needed. There is no need to add pepper; carrots are already spicy enough.

5. Wrap the filling in the cooled pancakes and cut into circles, or slightly diagonally, to make rolls.

It's that simple! Instead of chicken, you can use any boiled meat, fried liver, ham, smoked sausage. And any other meat or vegetable ingredient that goes with carrots.

Pancake “snails” with cheese and eggs - a holiday snack

Now let's watch a video whose recipe uses a filling that is not so often used. An original serving in the form of a “snail” is also offered.

If you prepare such an appetizer for the holiday, it will be greeted by your guests with a bang! Both beautiful and tasty! What can you say about this?

And instead of cheese, you can mix with eggs and green onions. It turns out so delicious that it is simply impossible to describe in words.

Video recipe on how to prepare 5 sweet and non-sweet fillings

And now I suggest looking at more recipes for fillings for wrapping pancakes. In this form, recipes are given both sweet and non-sweet.

Anyway, check out the ideas for this. And also see how you can wrap pancakes for a beautiful presentation.

That's how many different recipes we got today. But since we smoothly moved on to dessert serving, I suggest not stopping, but continuing this delicious theme.

Wheat yeast pancakes with milk and jam

This is a very simple recipe according to which you can put jam, marmalade, confiture, or frozen pureed fruits and berries into any baked product.

Let's look at an example using this recipe.

For the test we need:

• milk – 0.5 liters
• flour – 250 gr
• egg – 1 pc.
• yolks – 2 pcs
• live yeast – 15 g
• vegetable oil – 1.5 tbsp. spoons
• sugar – 2 tbsp. spoons
• salt - a pinch
• vegetable oil for frying

For filling:

• jam or marmalade
• powdered sugar
• vanilla

Preparation:

In this recipe I offer a recipe yeast dough. So let's say, for variety. But if you don’t want to bother with it, then take any other recipe offered today.

1. Grind the yolks and egg with sugar until smooth. Add salt.

2. Dissolve the yeast in warm milk. Add to egg mixture. Sift the flour and add to the total mass. Stir until bubbles begin to appear. It’s better to do this with a whisk, and it will be faster.

3. Add vegetable oil. The dough should turn out like liquid sour cream. Leave in a warm place to infuse and rise.

4. Bake thin pancakes in a greased frying pan. If the dough turns out to be thick, dilute it with a small amount of milk at room temperature or regular slightly warm water.

5. After our products have cooled, wrap any sweet filling in them. I like grated and frozen berries. The taste is as if they were just picked from the garden. But you can use any jam -,. The main thing is that it is thick.

There can also be several ways of wrapping.

Sweet dessert with vanilla cream

For the test we need:

• milk – 250 ml
• water – 250 ml
• flour – 200 gr
• egg – 2 pcs
• sugar – 1 tbsp. spoon
• salt - a pinch

To prepare the cream:

• milk – 300 ml
• egg yolks – 4 pcs
• potato starch – 2 teaspoons
• sugar – 100 – 120 gr
• vanilla on the tip of a knife (or vanilla sugar)

And we also need oil to lubricate the mold.

Preparation:

1. Prepare the cream. To do this, grind the yolks with sugar, potato starch and vanilla. You should get a fluffy mass.

Instead of 4 yolks, you can use only 2, but in this case you will need to add another egg. And unused proteins can be used in the dough. In this case, you will need one egg and two whites. And then there will be no unused components left.

2. Boil milk. Then pour it into the resulting mixture in a thin stream, stirring constantly with a whisk. When the milk runs out, place the container with the cream in a pan of hot water. Which in turn is put on low heat.

While continuing to heat, do not forget to stir and beat. Make sure that the yolks do not curdle. The mass should be similar to the consistency of regular sour cream, that is, not very liquid and not so thick.

As the cream cools, it will become thicker.

3. Knead the dough. To do this, mix the eggs with sugar, then pour in lukewarm milk and stir. Then add the sifted flour. And at the very end, dilute the mixture with the required amount of water. Don't forget to add a pinch of salt. Mix everything.

4. Bake small pancakes. It will be easier to work with them in the future.

5. Grease the baking dish generously with oil. Place the first pancake and layer it with cream. Then the next one, and again the cream. Lay out the required number of products in this way, and also grease the top with cream.

6. Heat the oven to 180 degrees and bake our resulting pancake pie within 25 minutes.

7. Remove the cake from the pan and carefully place it on a large flat plate. It can be sprinkled with powdered sugar on top and decorated with fresh or frozen berries or fruits.

Serve hot. With the same hot tea or milk.

Banana filling for lace pancakes

For the test we need:

• milk – 500 ml
• flour – 1.5 – 2 cups
• egg – 2 pcs
• sugar – 1 tbsp. spoon
• salt - a pinch
• soda – 0.5 teaspoon
• vinegar for extinguishing
• vegetable oil – 2 tbsp. spoons + for frying

For filling:

• bananas – 5 – 6 pcs.
• butter – 50 g
• cinnamon - a pinch
• vanilla sugar – sachet

Preparation:

1. Knead the dough from the suggested ingredients. To do this, you just need to mix them all except the oil in a bowl and beat with a mixer. Then let stand for 20 minutes. Then add oil, stir until the oil stains disappear and immediately begin baking them in a hot, oiled frying pan.

2. Peel the bananas, cut into slices and sprinkle with cinnamon and vanilla sugar.

3. Butter heat in a frying pan and fry bananas in it. Make sure that the oil does not burn.

4. Place the cooled filling on the cooled pancakes. Roll into an envelope, tube, or triangle.

For decoration, you can use powdered sugar, honey or melted chocolate. Or you can serve it with a scoop of ice cream.

Video on how to wrap the filling in pancakes - 10 ways

When we want to decorate our holiday table beautifully and originally, we often use tartlets, pita bread, and canapés for serving. Did you know that pancakes can be served very beautifully at the table? Including in the form of canapés and rolls.

Today we wrapped the filling in pancakes in different ways. However, all methods were not covered. And that’s why I want to bring to your attention a video where you can see with your own eyes how you can easily and simply wrap them, and most importantly, do it quickly and beautifully.

It's that simple! Once you do it with your own hands, your hands will remember it, and you will always know how to make your table beautiful and elegant.

And this table doesn’t have to be festive. Even on weekdays, serving a delicious and beautifully decorated dish for breakfast is always a pleasure. And to those who will eat, and to you, as the main cook.

And with this I would like to end today’s article. Maslenitsa is coming soon, and maybe the recipes will come in handy for this day.

And if you don’t want to bake filled pancakes, then just take the recipes for the dough. They are all tried and tested. And I think that they will not let you down. The only thing is to choose what kind of products you want to get in the end - thin or thicker. If the batter for thin pancakes is thick, dilute it with warm milk or water. If, on the contrary, it is too liquid, then add just a little flour. Then let it sit for 10 - 15 minutes and bake.

And be more confident with the filling. Don't be afraid to try and experiment. After all, pancakes are nothing more than bread. And you can eat bread with anything!

Enjoy your meal!