Pancakes simple. Pancakes on beer and milk. How to cook thin pancakes in milk - a detailed recipe, video

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

The easiest pancake recipe

The easiest pancake recipe every housewife needs it, because this dish can be used as an option for a quick and appetizing breakfast, a delicious dessert or a hearty snack that can be prepared just in a matter of minutes. Cooking pancakes is not difficult, for this you need only five components, and the time is only half an hour, which is very important for modern housewives. Traditionally, pancakes are cooked in milk, but if there is no milk in the house, take water or kefir (whey, fermented baked milk), after diluting them with liquid. The simplest pancake recipe involves the use of the most common ingredients that are in every kitchen. Pancakes can be served simply with sour cream, honey or jam, and you can also wrap any filling in them - both sweet and salty, who loves what more.

The components for baking pancakes need to be prepared as follows:

• milk - three tablespoons;
• flour - two tablespoons;
• eggs - two pcs.;
• sugar - two tsp;
• vegetable oil - one tbsp. l.

We prepare simple pancakes in this way:

Break the eggs and milk into a separate bowl. The amount of sugar depends on your preference and filling. If pancakes are intended to be filled with meat or mushrooms, that is, unsweetened fillings, then sugar can generally be excluded from the recipe or a minimal amount can be used. Whisk the ingredients well with a whisk or mixer. Sift the flour so that the pancakes are tender. Then add to liquid ingredients. Beat again with a mixer. Then you will definitely not have lumps. Pour in vegetable oil. Mix well. Next, heat the pan well. Pour a small amount of dough onto a hot surface and bake until golden brown on one side. Then turn over to another and after a minute remove the finished pancake to a plate. Put ready-made pancakes with a crispy crust around the edges on a separate dish. Serve hot with a delicious sauce, as well as brew aromatic coffee or make delicious herbal tea.

Easy pancake recipe

Without pancakes, it’s hard to imagine carnival festivities, and they are frequent guests in the family menu on weekdays. After all, this is the same dish that will delight all household members, young and old. There are countless recipes for this delicacy. Today we will focus on the simplest and at the same time successful options and tell you how to make delicious pancakes using kefir, water or milk as the basis for the dough. Each of them is good in its own way and suggests an ideal final result.

A simple recipe for making pancakes on kefir

• wheat flour - 330-390 g;
• kefir - 520 ml;
• water - 240 ml;
• granulated sugar - 65 g;
• large chicken eggs - 2 pcs.;
• baking soda - 5 g;
• table salt - 5 g;

We start preparing dough for pancakes on kefir by beating eggs. To do this, mix them in a bowl with sugar and salt and process with a mixer until smooth.

Next, pour kefir into the egg mixture, sift the flour there and achieve maximum mass uniformity without admixture of lumps. Now we warm the water to a boil, throw soda into it and pour the resulting mixture into the dough, stirring it continuously and intensively.

After five minutes, add refined vegetable oil to the dough, stir it thoroughly and start baking pancakes. We warm the pan thoroughly, oil it a little, pour the dough with a ladle and quickly distribute it over the entire bottom by tilting the container. After the product is browned on both sides, put it on a dish and start cooking the next ones.

A simple recipe for thin pancakes on the water with holes

• wheat flour - 355 g;
• water - 495 ml;
• granulated sugar - 45 g;
• large chicken eggs - 3 pcs.;
• baking soda - 5 g;
• table salt - 5 g;
• vegetable oil without aroma - 75 ml.

To prepare pancakes on the water, pour in a glass of water heated to a boil to eggs beaten with sugar and salt, while continuing to work with a mixer. After that, sift all the flour into the mixture and stir with the same mixer until a homogeneous texture. Next, throw the soda into the remaining water, heating it before that also to a boil and introduce the soda liquid into the dough. Now pour in the vegetable oil, again punch the mass with a mixer and let the dough brew for about twenty minutes. After that, we bake pancakes traditionally in a heated frying pan, smearing it with vegetable oil before the first product.

The easiest pancake recipe with milk

• wheat flour - 355 g;
• milk - 495 ml;
• granulated sugar - 45 g;
• large chicken eggs - 3 pcs.;
• baking soda - 5 g;
• table salt - 5 g;
• vegetable oil without aroma - 45 ml.

We start preparing the dough in milk, dividing it into two equal parts, and mixing one of them with sugar, a pinch of salt and eggs slightly beaten with a whisk or mixer. Now sift the whole portion of flour there and

achieve a uniform dough texture. At this stage, it will turn out quite thick. Now pour in the second portion of milk and stir the mass thoroughly again. It remains only to mix a little refined vegetable oil into the resulting dough and you can start baking pancakes. We preheat the pan and oil it a little with vegetable oil or we coat it with a slice of lard.

Pancakes prepared according to any of the recipes are perfect for decorating stuffed products or just eating goodies with sour cream, honey, jam, condensed milk or other flavorings to your taste.

1. Beat the eggs with a whisk or fork with sugar and salt until smooth. Heat the milk to a warm state and gradually pour into the egg mixture, stirring constantly.
2. Sift the flour through a sieve, pour about 1/3 into the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the dough for simple pancakes and mix.
3. Then add the remaining flour and mix thoroughly again. Quench soda with vinegar, mix with the rest of the ingredients. Pour in vegetable oil, stir. Grease a frying pan with a piece of butter and put on fire.
4. Pour a ladle of dough into a hot frying pan, spread it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until cooked through on the other side (about half a minute).
5. In this way, fry the rest of the dough, stack the pancakes in a pile, each lubricating with oil and sprinkling with sugar. The simplest pancakes are ready, you can serve them with jam, condensed milk or honey. Bon appetit!

Pancakes with rice and meat

Very tasty pancakes. I liked it very much!)

Very tasty pancakes. Thanks for the recipe :)

Very tasty pancakes. THANK YOU.

It turned out great, and yes, you need a little more sugar)

Orange marmalade Almond cakes Easter cakes "Kolomba" Birch juice with orange Lavash pie with minced meat Rabbit kebab Shashlik in vinegar Caucasian kebab Chicken kebab in the oven

How to cook thin pancakes in milk - a detailed recipe, video

Each nation has its own rich ancient traditions. They are present everywhere: in clothes, everyday life, language, songs, food, etc. Ukrainian traditions are especially interesting in the preparation of various national dishes. So, for every big holiday, Ukrainians have a list of must-have dishes. Is it possible to imagine Christmas without kuti, and Easter without Easter cake?

Pancakes are considered the same traditional Ukrainian food. There are many recipes for making pancakes, the ingredients remain unchanged:

Flour for their preparation can be used differently. The filling can be just as varied. Here everything depends on the ingenuity of the hostess. Perhaps no one would refuse to eat pancakes with honey, apples, soft cheese, condensed milk, mushrooms, meat, etc.

When cooking pancakes, housewives often face problems: how to bake thin and strong pancakes, or, on the contrary, lush and loose.

Let's reveal some secrets to you

1. Wheat flour is best for making pancakes. But if you prefer fluffy pancakes, then you can use oatmeal or buckwheat flour.
2. To avoid lumps, add flour in small portions, stirring constantly.
3. In order for the pancakes to turn out very tender, the flour should be sifted 2-3 times.
4. Water is the basis for thin and firm pancakes, but pancakes made with milk are much tastier. Mix milk and water - you get strong and tasty.
5. If you bake pancakes on kefir, they will turn out lush. You will get the same effect if you make pancakes from yeast dough.
6. It is advisable to have a separate pan for baking pancakes.

Several recipes for making pancakes in milk

They will certainly come in handy, because these pancake recipes have already been tested by more than one housewife, and the ingredients are indicated in exact proportions, which guarantees a wonderful, delicate taste.

• Milk 2.6% 1 l
• Eggs 4 pcs.
• Flour 500 g
• Vegetable oil 2 tbsp. l.
• Sugar 1.5 tbsp. l.
• Salt 0.5 tsp

In a large bowl beat eggs and sugar.
Part of the milk warm, salt and mix thoroughly with beaten eggs and sugar.
Gradually add flour to the resulting mixture, stirring constantly so that there are no lumps.
Add some soda, salt and oil. Mix.
Add the rest of the milk and beat. The dough should be moderately liquid.
Heat up the pan.
Fry the pancake on both sides until golden brown.

Thin pancakes with milk - what you can cook for breakfast

• Eggs 2 pcs.
• Sugar 2 tbsp. l.
• Milk 0.7 l
• Flour 300 g
• Salt pinch
• Vegetable oil 50 g

COOKING PROCESS

In a deep bowl, beat eggs with sugar and salt.
Add milk and whisk again until smooth.
Add flour in small portions, stirring constantly. Then add vegetable oil and mix thoroughly.
We bake pancakes in a preheated pan for 1-2 minutes on both sides.

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.

1. Take the milk and eggs out of the fridge ahead of time so they come to room temperature.
2. 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.
3. Add milk, mix well.
4. 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.
5. Add vegetable oil and stir.

Dough for pancakes on kefir

This recipe for how to make pancake dough is suitable for the 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.

1. Beat eggs in a deep bowl, add kefir, move.
2. Briefly heat the mixture over low heat to a temperature of about 60 degrees. This will help dissolve the salt and sugar well.
3. Remove the dishes from the stove, add salt and sugar, mix.
4. Sift the flour and add to the dough.
5. Dissolve baking soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to the bowl.
6. 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.

1. Beat eggs in a bowl, add sugar and salt, mix.
2. Pour water, stir.
3. 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.

1. Put a frying pan on the fire, heat it well.
2. Grease the pan with vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce the heat to medium - pancakes are not fried, but baked.
4. 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.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
7. 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!

The easiest pancake recipe ever?

My wife breaks eggs into a cup, adds milk, kefir or fermented baked milk there - which is in the house and beats it well. So that there are no lumps, sift the flour, add it there and whisk again. He adds sugar if he makes pancakes sweet, but if he wants to make them with filling, he does not add sugar at all. Add a little vegetable oil and beat the dough again.

He heats the pan, greases it with oil and pours the dough into it. The pancake is reddened - it's time to turn it over, a little more and you can remove it to a plate.

But not every frying pan bakes well, my wife has a special shallow frying pan for this, in which she does nothing else, only pancakes.

I always use the same recipe for pancakes and the pancakes are tasty, thin and eaten in one sitting. It is necessary to take a liter of milk of good fat content, ideally rustic, heat it to a warm state. In a small amount of milk, dilute a tablespoon of sugar, a full teaspoon of salt, beat in two eggs, four tablespoons of odorless vegetable oil. Mix everything thoroughly, add flour so that the dough is like thick sour cream, mix the dough thoroughly with a whisk so that there are no lumps, then pour in the remaining milk, stir, add an incomplete teaspoon of soda and a couple of tablespoons of vinegar. Mix everything thoroughly and bake pancakes.

I take liquid (everything in the house) sour milk, kefir, sour cream, yogurt, everything that costs and deteriorates or has deteriorated, I warm it up a little. I pour a bit into a mug.

I add more flour, salt, sugar, an egg - I start kneading the dough, the dough is thick and I start adding a little bit what is in the mug - and there will be no lumps and it will not be too liquid.

Don't forget to dilute the yeast in the mug. In my opinion, it is better to cook on them than on baking powder.

We leave the dough in a warm place for 40-60 minutes to rise, then we heat the pan, add oil and bake.

I like to cook with sour milk - pancakes are delicious, better than fresh

I use three chicken eggs for the test.

Also three glasses of regular milk

You need two glasses of flour

A pinch of salt and sugar

Two tablespoons of any unscented vegetable oil

How do we prepare these pancakes:

First, we prepare the dough by combining all the components and everything needs to be stirred well. And you need to add vegetable oil to the dough, literally a couple of spoons, and then they will not stick to the pan.

We heat the pan and start baking pancakes, and then we eat them with sour cream, jam, jam. It is great to brew the freshest tea and eat pancakes with honey, or you can stuff them.

There are actually a lot of cooking recipes, in Rus' they have always respected and baked this delicacy with pleasure, I want to write a recipe for making pancakes with cheese, a minimum of time is spent on cooking, but it turns out a very tasty product.

To start, the ingredients are:

• flour (2.5 cups)
• milk (3 cups)
• eggs (5 pieces)
• granulated sugar (100 grams)
• hard cheese of any kind
• salt (half a teaspoon)
• oil for frying pancakes

Cooking: take the cooked 5 eggs and separate the yolks from the proteins, then grate the cheese, then beat the yolks, flour, salt and cheese in a mixer, then beat the whites separately in a mixer until a strong white foam and carefully add to the resulting mass for pancakes. In the final stage, mix everything well and can be laid out on a preheated frying pan.

I cook pancakes with juice. To prepare them, we need: For dough-200 ml of orange juice (or any other), 60 gr. sour cream (fat), 100 gr. flour, 1 tablespoon of sugar, 2 eggs, 1 tbsp. a spoonful of vegetable oil, salt to taste. For the filling - 100 gr. boiled condensed milk, 2 oranges.

First we make the dough. Mix the juice, sour cream, eggs, sugar and salt well, and at the end of the batch add the sifted flour. Mix everything again to obtain a homogeneous mass and add vegetable oil there. Heat the pan, grease with oil and bake pancakes. Lubricate the finished pancakes on top with boiled condensed milk, spread the orange slices and roll the rolls. Quite quickly and tasty. Try it.

Everyone loves my pancakes, but it’s not up to me to decide if they are cooked or not. For me, of course, it’s simple, I’m used to it and I do it by eye on the machine. I take 5 eggs per liter of milk, the secret is that the whites and yolks are beaten separately. Here, in turn, I pour them into milk (or kefir), add salt, sugar, flour, a little soda, beat everything with a mixer and let it stand for a while. The consistency of the resulting mass is similar to sour cream. Then I bake, pancakes always turn out thin, ruddy and tasty.

I will share the recipe that was suggested to me a couple of years ago, since then I have finally started to get pancakes.

I start making dough for pancakes in milk, add two or three eggs, a pinch of salt and 3 tablespoons of sugar, little butter - 3 tablespoons, add flour "by eye", as a result the dough turns out thick, like on pancakes. Then slowly add boiled water, mixing the dough. As soon as the dough gets the right consistency, I stop adding water.

I will share my pancake recipe. I love pancakes (thin pancakes) very much and I bake them according to the following recipe:

• 4 eggs
• 1 liter of milk
• 2 cups of flour
• 100 gr vegetable oil (directly into the dough)
• 100-150 ml boiling water
• salt, sugar to taste

I mix all the ingredients with a blender, then, stirring constantly, pour boiling water and let it brew for about 15 minutes. And then I start baking in a well-heated pan. Pancakes always turn out very tasty and never burn.

Pancakes are a traditional old Russian dish that has retained its popularity to this day.

Pancakes - simple, yes "difficult"

In the old days, pancakes were given special importance, many different rituals and traditions were associated with them, it was this dish that accompanied a person all his life, from birth to death. According to tradition, a woman in labor was always fed pancakes, they were always present in funeral rites.

But the most important thing is that pancakes are a delicious and simple dish, which is suitable for both everyday meals and for the festive table. In Russian and other national cuisines, there are many different recipes for pancakes.

Pancakes can be lean, wheat, buckwheat, oatmeal, corn, pea, custard, with salt, with sweet, fruit, cheese, meat and other fillings. But the easiest and fastest to prepare are simple pancakes, which every housewife should be able to cook.

Ingredients for simple pancakes:

• 200 g flour
• 2 eggs
• 50 g butter
• 1 glass of milk or water
• Salt on the tip of a knife
• A teaspoon of sugar

How to cook simple pancakes?

1. Pour the flour into a bowl and gradually pour in the milk, Mix thoroughly with a wooden spatula so that there are no lumps.
2. Add beaten eggs, sugar and salt to them. Thoroughly mix all the ingredients, the mass should have the consistency of sour cream.
3. Heat up a frying pan and grease it with oil. With a deep spoon or ladle, pour the batter into the pan and spread it evenly over the entire surface.
4. The dough layer should be very thin. Bake plain pancakes on both sides, flipping with a spatula or wide knife.
5. Ready-made pancakes can be stacked on top of each other, fold them in half, four times or roll them into a tube.
6. Pancakes are best served hot with jam. condensed milk, butter, sour cream, powdered sugar, or make spring rolls by wrapping fruits, berries, meat, cheese, mushrooms or greens in them.

All rights to materials located on the website www.RussianFood.com. protected in accordance with applicable law. For any use of site materials, a hyperlink to www.RussianFood.com is required.

The site administration is not responsible for the result of applying the given culinary recipes, methods of their preparation, culinary and other recommendations, the performance of the resources to which hyperlinks are placed, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com

Easy ways to make thin pancakes with different ingredients

Thin pancakes are a popular delicacy. Unpretentious and at the same time varied, the dish is prepared simply. To prepare thin pancakes, you need to mix flour with eggs and liquid, season with salt, sugar and vegetable oil. So it turns out batter, which is baked in small portions in a pan. Everything is simple, and yet not always, it turns out, to bake a thin pancake the first time.

To learn how to bake pancakes, you need practice, and therefore the main thing is not to stop at the first “coma” and try different recipes and methods, adapt each one for yourself and find your own formula for perfect pancake baking. Depending on the chosen method, pancakes can be cooked with milk, kefir, water, mineral water, whey, beer.

Method one: With milk

Thin pancakes in milk according to the classic recipe are prepared very simply and quickly. Unlike pancakes cooked with other liquids, "milk" pancakes are softer and more satisfying. At the same time, they are higher in calories.

Recipe 1. Classic pancakes with milk

• 2 eggs
• 1 tablespoon sugar
• 5 glasses of milk
• 2 cups of flour
• 2 tbsp vegetable oil without pronounced aroma
• A pinch of soda and salt

1. Beat eggs with sugar and a glass of milk. Add soda and salt.
2. Sift 2 cups of flour and add it in small portions to the dough, stirring it gently.
3. Add the remaining milk (4 cups) to a thick homogeneous dough and mix well.
4. Pour 2 tablespoons of vegetable oil into the dough. Mix everything and you can start baking.
5. Heat up a frying pan with a little oil.
6. Mix the dough with a ladle, carefully scoop and pour into the pan. Swirling the pan quickly, let the dough spread all over the bottom of the pan.
7. Bake for a few minutes, then pry with a knife and quickly turn the pancake over.
8. Put the finished pancake on a plate and, if desired, grease with butter.
9. Bake pancakes in this way from the whole dough.

Based on the classic recipe, you can cook pancakes with additives. For example, with baked pumpkin.

Recipe 2. Pumpkin pancakes

• 1 egg
• 200 grams of pumpkin
• 1 tablespoon butter
• Sugar to taste, a bag of vanilla sugar, a pinch of salt
• 1 teaspoon baking powder
• Milk

1. Wash the pumpkin, wrap in foil and bake in the oven.
2. Melt butter.
3. Beat the egg with sugar, vanilla sugar, a pinch of salt and pour in the cooled butter.
4. Puree the pumpkin in a blender and add to the egg-creamy mass.
5. Add enough flour to get a dough-like consistency for pancakes.
6. Bake in a hot skillet.

The output is sunny pancakes that can be served with various sauces.

For all those who like to experiment and try foreign cuisine, we recommend making crepes - the French analogue of thin pancakes. These are tender French pancakes, which are the ancestors of pancakes of other nations.

As a rule, they are served with a variety of sauces. In their composition, they do not contain sugar, and therefore are very tasty both with sweet sauces and fillings, and with unsweetened additives.

Recipe 3. Crepe pancakes

• 1.5 cups flour
• 2 glasses of milk
• 2 eggs
• 40 grams melted butter

1. Beat eggs with milk and melted butter.
2. Pour flour into a deep bowl and make a well in it.
3. Whisking with a whisk, pour the egg mixture into the flour in a thin stream.
4. Knead a homogeneous dough and cover it with a film. Leave for half an hour.
5. Heat the pan, pour in the batter and spread it evenly over the pan.
6. Bake until soft creamy on both sides.

To prepare caramel sauce, you need: mix half a cup of powdered sugar with ¼ cup of orange liqueur, zest and juice of one orange and lemon in a saucepan. Heat liquid over low heat until sugar dissolves.

Increase the heat and simmer the mixture for about 10 minutes until caramelized. Remove from heat and add 60 grams of butter.
Drizzle hot sauce over crepes rolled into a triangle.

And you can cook Chantilly air cream.

To do this, you need to take a glass of heavy cream (33%), 1/3 cup of powdered sugar and a teaspoon of vanilla sugar or a pinch of vanilla extract. Beat all the ingredients with a mixer until a homogeneous fluffy mass.

Put the finished cream on crepes using a pastry bag or serve it in a gravy boat.

• Tip 1. Choose a pan with a non-stick coating and low sides. This will make the process of baking pancakes more convenient and less time consuming.
• Tip 2. Grease the pan only once before baking the first pancake. For the rest of the pancakes, the oil that is in the dough is enough.
• Tip 3. Stir the batter each time you pour a new batch of pancake into the pan, as the batter will quickly form a floury residue. Thanks to this, the dough will be homogeneous, and all ready-made pancakes will be thin and of the same consistency.
• Tip 4. When adding vegetable or fruit puree, cocoa powder and other additives to the dough, mix the dough thoroughly so that no lumps remain. As a result, pancakes will be even, with a delicate and uniform texture.
• Tip 5 Be sure to try the first pancake. If it's too thick, add some milk. And if it breaks, add flour and mix thoroughly. If you are satisfied with everything, continue in the same spirit. Only now, each subsequent time to grease the pan with oil is not necessary. For this, the oil, which is part of the dough, is quite enough.

Method two: On kefir

Kefir is an excellent liquid component for thin pancakes. Unlike "milk" pancakes, these are more airy and tender.

Recipe. Pancakes "Air"

• 3 eggs
• 50 grams of butter
• 1 - 2 cups of kefir
• 2.5 cups flour
• Sugar to taste, a pinch of salt

1. Separate the yolks from the whites.
2. Beat egg whites with a pinch of salt until stiff peaks.
3. Grind the yolks with sugar, add soft butter and flour.
4. The resulting steep dough is diluted with kefir until the consistency of thick sour cream is obtained.
5. Introduce proteins into a thick dough. It is important to mix them very carefully into the dough in order to prepare fluffy pancakes.
6. Pour the batter into the middle of the hot skillet and level with a spatula.

• Tip 1. The less sugar, the more fluffy the pancakes are.
• Tip 2. It is better to choose non-fat kefir, which will make pancakes less high-calorie and more airy.

Method three: On the water

Pancakes on water are no less popular than on milk or kefir. Unlike the latter, they are lower in calories. In addition, thin pancakes on the water are an excellent basis for gourmet dishes with fillings and sauces, as well as pancake cakes.

Recipe 1. Classic water pancakes

• 1 cup flour
• 1 glass of water
• 1 tbsp vegetable oil
• 1 egg
• 1 tbsp Sahara
• A pinch of salt

1. Grind the egg with sugar and salt, add flour and mix.
2. Pour water into the egg-flour mixture and beat with a mixer. Add vegetable oil and beat the dough with a mixer until smooth. When you make sure that there are no lumps in the dough and it is homogeneous, start baking pancakes.
3. Heat up a frying pan and grease it with oil. Mix the dough, scoop and pour into the pan. Bake until done and turn over.
4. In this way, bake pancakes from the whole dough, but it is no longer necessary to grease the pan, since there is oil in the dough.

If classic thin pancakes on the water seem boring to you, then make Moroccan beghrir. These pancakes are unique in that they are baked on one side only and are very porous. Served with sweet honey cream sauce.

• 300 grams of flour
• 100 grams of semolina
• 2 egg yolks
• 1 teaspoon sugar
• 1 teaspoon olive oil
• ½ teaspoon dry yeast
• A pinch of salt, a pinch of baking powder
• Warm water, about 850 ml

1. Mix all dry ingredients, yolks and gradually add water, stirring the dough.
2. Beat with a mixer until the consistency of dough for classic pancakes.
3. Cover the container with the dough and put in heat for an hour.
4. Wipe a cold frying pan with a cloth dipped in water.
5. Pour the dough into the center of the pan (do not spread it over the pan).
6. Bake until the top is no longer sticky to your hands. We don't flip!
7. Remove pancake from pan and brush with sauce.

To prepare the sauce, mix 90 grams of butter with honey and melt. Lubricate each pancake with the prepared sauce.

You can also cook very sweet pancakes on the water, no less original than Beghrir. These are Japanese Doriyaki, which differ from all existing ones not only in texture, taste, but also in presentation. A popular dessert, Doriyaki is a sweet, biscuit-like pancake made from a dense dough that is served with a bean filling.

Recipe 3. Doriyaki pancakes

• 2 eggs
• 80 grams of sugar
• 1 tablespoon honey
• 0.5 teaspoon soda
• 50 ml water
• 130 grams of flour

1. Beat eggs with honey and sugar until golden brown.
2. Add soda diluted with water to the egg mixture and beat with a whisk (mixer).
3. Gradually add the sifted flour. You should get a homogeneous, fairly liquid dough.
4. Cover the finished dough and leave to infuse for about 30 minutes.
5. Heat up a frying pan and grease it with oil.
6. Pour a little dough into the pan and as soon as bubbles appear on the surface of the pancake, quickly turn it over and bake for about 20 seconds.

To prepare the bean (bean) filling "Anko" you need:

Soak 200 grams of adzuki beans in water and leave overnight. In the morning, drain the water, rinse and transfer the beans to a saucepan, add water and put on fire. Bring to a boil, cover with a lid and turn off the heat. Leave the beans in the pot for 5 minutes.

Drain and dry the beans, pour clean water to cover them completely. Boil adzuki for an hour, adding water.

Pour 200 grams of sugar into a saucepan with beans and boil them in three steps. Cool slightly and puree. It is best to rub the beans through a sieve to get a homogeneous mass without skins.

Put the finished filling on a pancake and cover with another pancake on top, press down slightly. Store the finished dessert in the refrigerator.

• Tip 1. It is very important to bake Beghrir in a cold pan. This is the key to the "bubble" pancakes.
• Tip 2. You need to bake them quickly so that the side that is baked remains light.
• Tip 3. After each Beghrir, the pan must be turned upside down and placed under a cold stream of water until cool.
• Tip 4. Ready-made doriyaki should resemble a thin biscuit in consistency, so during the preparation of the dough, it needs to be whipped for a long time.
• Tip 5 If too sweet pancakes are not your option, you can reduce the amount of sugar in the dough. The filling more than compensates for this.
• Tip 6. To speed up the process of preparing a dessert, you can buy ready-made Anko paste, mix it with chocolate paste, add berries and stuff pancakes with it.

Method four: On a mineral water

An easy way to make thin pancakes is to replace your regular water with "soda". These pancakes are very thin and light.

Recipe. Pancakes on mineral water

• 500 ml carbonated mineral water (not salty)
• 1 cup flour
• 3 eggs
• 2 tbsp vegetable oil
• A pinch of salt

1. Mix mineral water, sugar, salt and vegetable oil in a container. Mix well to dissolve the sugar.
2. Add eggs to water mixture, stir.
3. Without ceasing to stir, gradually add flour until the dough becomes the consistency of liquid sour cream.
4. Heat up a frying pan and grease it with oil. Mix the dough and pour a small portion of it into the pan. Spread evenly over the bottom of the pan and bake until done. Flip over to the other side.
5. Stack the finished pancakes on a plate and serve with sour cream.

• Tip 1. If you reduce the number of eggs, the pancakes will turn out more tender and less dense.
• Tip 2. If you replace the eggs with starch, you get a delicious lean version of pancakes.

Method five: On serum

Thin pancakes cooked with whey are airy and porous. They are great as a base for fillings and various sauces, spreads.

Recipe. Pancakes with whey

• 500 ml serum
• 2 cups of flour
• 1 tbsp Sahara
• 2 tbsp vegetable oil
• 0.5 tsp salt and the same amount of soda

1. Heat the whey a little and add flour to it. Mix so that there are no lumps.
2. Add salt, sugar, soda and butter. Mix and leave to infuse for at least an hour.
3. Heat up a frying pan and brush with oil.
4. Gently mix the dough and pour it thinly over the bottom of the pan. Cover with a lid and bake for a few minutes.
5. Fold the finished pancakes in a pile and serve with any sauce or spread.

• Tip 1. To make the pancakes airy, strain the whey well. And be sure to warm it up to a nice warm temperature. Thanks to this, the dough seems to be brewed, which also provides splendor to the pancakes.
• Tip 2. Be sure to insist the dough to get porous thin pancakes. While the dough is infused, it ripens. It can be insisted for three hours.

Method six: Without adding liquid

This method, at first glance, seems to be completely contrary to the "pancake canons". But still, he is! This is how, without liquid, pancakes are prepared in the southern regions of India. These crispy spicy pancakes are called Masala Dosa. They are served hot with potato filling and various chutney sauces.

Recipe 1. Masala Dosa

• Glass of white rice
• Half a glass of lentils
• 0.5 teaspoon sugar
• A pinch of salt and shamballa (fenugreek seeds)

1. Wash rice and lentils separately and cover with water. Leave for 8 hours (preferably overnight).
2. In the morning, drain the water, rinse each component and grind in a blender with the addition of water to a paste-like consistency (separately rice and separately lentils).
3. Mix both "pastes", add salt, shamballa and sugar. Wrap the mixture and put in heat for fermentation (at least 4 hours).
4. Beat the dough well.
5. Pour 4 tablespoons of batter into a preheated and oiled pan and spread with a spatula in a circular motion.
6. Bake on both sides until golden brown

To prepare the classic filling, you need:

Boil 10 potatoes, remove the skins from them and mash with a fork. Heat 0.5 teaspoon mustard seeds, 1 teaspoon finely chopped green pepper, 7 curry leaves, 0.5 finely chopped onion in a frying pan and fry for about 2 minutes.

Put the mashed potatoes in a pan with vegetables and spices, add salt, 1.4 teaspoons of turmeric, a pinch of sugar and 1 teaspoon of lemon juice. Saute for about 2 minutes and sprinkle the mixture with a teaspoon of chopped cilantro. Remove from heat after a minute.

Put a tablespoon of the filling in a pancake, fold in half and heat in a hot skillet.

You can also serve chutney.

• Tip 1. Fenugreek is a condiment that can be purchased at spice shops.
• Tip 2. Fenugreek is a part of such Georgian seasonings as hops-suneli and kokh-suneli. There is a lot of coriander in the first seasoning, which will give the pancakes a very spicy taste. If this does not suit you, give preference to the second seasoning. This is in case it was not possible to buy pure fenugreek.
• Tip 3. You can replace fenugreek with hazelnuts or walnuts.

Lush milk pancakes without yeast recipe

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

1. 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.
2. 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.
3. 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.
4. Remove the milk from the refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stir at the same time.
5. 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.
6. 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.
7. 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.
8. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Pancakes on the water

• 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.

1. 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.
2. 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.
3. Take a frying pan, grease it with vegetable oil using a silicone baking brush. Heat heat-resistant dishes, start frying.
4. 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.
5. 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.
6. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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 the mass well with a whisk.
4. 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.
5. 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.

Pancakes without eggs

• 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. 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.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience, use a blender or mixer.
3. Now start frying the pancakes, they will turn out to be two-colored. Grease the pan with vegetable oil using a silicone brush.
4. 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.
5. 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.

• hard cheese - 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

Maslenitsa - this is a holiday! That's where the goodies are!

Maslenitsa is the most fun winter holiday after Christmas. All week you can bake pancakes, pancakes, pies. On Maslenitsa in Russia, they went to visit each other for pancakes, rode horses, made ice mountains and rode down from them on sleds and glaciers.

On Sunday, farewells were made - the burning of the "Shrovetide". On an elevated place, bonfires were burned from straw and all sorts of junk. And in some places they made a stuffed animal out of straw, burned it or tore it up and scattered it across the field. Maslenitsa largely corresponded to the European carnival.

Maslenitsa is the last hearty week before Lent, when you can no longer eat meat, but you can and should fill yourself with more cottage cheese, butter, milk, sour cream and eggs. In a word, everything is cheese-fat, which is good to go to fat and lush pancakes.

Each day of Shrovetide was determined for special actions:

Monday - a meeting, they began to bake the first pancakes, they were given to the poor.

Tuesday is a flirty, they invited the grooms to look at the brides, inviting them with the help of pancakes.

Wednesday - on this day, the son-in-law came to his mother-in-law for pancakes.

Thursday - revelry, children go to guests for pancakes.

Friday - mother-in-law evenings. Sons-in-law should invite mothers-in-law to their house for pancakes, which the son-in-law cooks himself.

Saturday - sister-in-law gatherings. The daughter-in-law should make friends with her husband's sisters by inviting them to pancakes.

Sunday - farewell day, tselonovnik, seeing off.

Below, choose what day you will bake. Only for the son-in-law, on Friday, I showed a special recipe. .

Step-by-step recipes for pancakes in milk, kefir, water

There are many cooking recipes. Some of the best of them, we will cook today.

First, I will show you three recipes of old Rus', and then modern recipes will go. You may notice that some differ little from others, except that the products then were more natural.

Choose and act. You will succeed.

Remember — only the first pancake is lumpy.

Menu:

Old recipes:

Recipes of today:

Old recipes:

1. The best pancakes (recipe from the cookbook of the princes Lopukhins)

In the old days, pancakes were baked from buckwheat flour (you can also cook it at home by grinding buckwheat in a coffee grinder. Nowadays, you can find buckwheat flour in stores)

Ingredients:

• Buckwheat flour - 2.5 cups
• Wheat flour - 1 cup
• Half a stick of yeast (according to our calculations, 7-8 g of fast-acting dry yeast) See the recommended amount of yeast per amount of flour on the package.
• Milk - 1 glass
• Water - glass
• Eggs - 2 pcs.
• Butter - 50 g.
• Salt - 1/2 tsp

Cooking:

I'm preparing the steam.

1. Mix 1 cup buckwheat flour, 1 cup wheat flour, warm water and yeast. Then add the rest of the buckwheat flour. We put everything in a warm place. When the dough rises, pour in hot milk, mix well. When the dough has cooled slightly, beat in the eggs and butter, let the dough rise in a warm place.

2. When the dough rises for the last time, do not stir it so that the dough does not fall off, but take it with a spoon and pour it into small hot pans.

Pancakes can be fried in butter.

Bon appetit!

1. Royal pancakes (recipe of the family of Count Sheremetyev)

Ingredients:

• Cream - 2 cups
• Butter - 200 g.
• Egg yolks - 5-6 pcs.
• Sugar - 1 cup
• Flour - 3/4 cup
• Jam or jam for decoration - to taste

Cooking:

1. Grind egg yolks with sugar, add to slightly warm, melted butter, mix thoroughly.

2. Dilute the flour with half the cream. Whip the remaining cream, bring to a boil, stirring constantly, cool.

3. Add the pounded yolks and whipped cream to the flour. Mix everything. The dough is ready. Bake in small pans. In the old days there were special pans for baking several pancakes at the same time.

Serve pancakes smeared with jam, sprinkled with lemon juice, sprinkled with powdered sugar.

Bon appetit!

1. Russian pancakes - wheat

Ingredients:

• Warm milk - 4 cups
• Sifted flour - 5 cups (2.5 + 2.5)
• Dry yeast - 1 package
• Butter - 1 tbsp.
• Salt to taste
• Eggs - 2 pcs. (yolks separate from whites)
• Sugar - 1 tbsp
• Heavy cream - 0.5 cup

Cooking:

1. Warm the milk slightly so that it does not burn the skin, pour dry yeast into the milk, stir, add 2.5 cups of flour and mix again. Pour a spoonful of melted butter, knead the dough and put it to come up in a warm place.

2. Rub the yolks with sugar. Add 2-2.5 cups of flour and mashed yolks to the risen dough. How to beat out the dough. Whisk the egg whites until stiff peaks form, gently fold them into the batter. Carefully pour heavy cream into it and mix gently again.

When the dough begins to rise, without stirring it, bake pancakes.

Bon appetit!

Recipes of today:

1. Recipe for pancakes with milk

Pancakes are so popular that they are baked both on holidays and on weekdays. We, as a rule, prepare pancakes from wheat, oatmeal or buckwheat flour.

1. Pancakes on kefir

Ingredients:

• Kefir - 400 g.
• Flour - 170-190 g.
• Eggs - 2 pcs.
• Sugar - 2 tablespoons

Cooking:

Pancakes on kefir can be prepared in two ways. The first is on cold kefir

and the second - on hot kefir.

True, the openwork of these pancakes is different. On cold kefir, the holes are small, and on hot they are larger. In any case, both those and others turn out delicious, soft, tender.

1. Pour kefir at room temperature into a deep cup, break eggs into it, add a little salt, 1/2 tsp, add sugar. Add sugar as you wish. Love sweeter pancakes, add 3-4 tbsp. If you don't like sweet things, don't add it at all.

2. Mix manually kefir with eggs, sugar and salt, until smooth, do not try to do it perfectly. It is enough to shake with a whisk by hand.

3. Everything was blabbed, we gradually add flour, continuing to stir the flour into kefir with a whisk all the time.

4. Check the dough. The dough we need should be a little thicker than the usual dough for pancakes, because later, we will add more soda to it.

5. When the dough is ready, set it aside for 20-30 minutes. See how much time you have. You can prepare the dough in advance and leave it to rest for 2-3 hours at room temperature. This will only make it better. Pancakes will be more elastic and will not tear when frying. Do not forget to cover the cup with dough with something.

6. Pour quick soda into a glass. On average, half a liter of kefir requires half a teaspoon of soda (with a small slide).

7. Dilute soda in a small amount of cold water.

8. We take the rested dough, mix it, if there are lumps left, add 2 tbsp. vegetable oil.

9. Add soda solution, mix everything.

10. The pan should be moderately hot, should not be very hot, because we need to wait until the soda has completely decomposed. We grease the pan only before the first pancake, because we have vegetable oil in the dough.

11. Pour the dough into the pan, when pouring the dough, be sure to lift the pan from the stove. distribute it by tilting the pan around the circumference. While you still do not succeed, you will have to tilt the pan in different directions. Then you get used to it and you will distribute the dough in the pan in one motion.

12. We put on the stove and start frying. We are waiting for the pancake to fry on one side.

13. Fry on the second side.

14. The result is well-fried finely porous pancakes.

Well, if you want to get pancakes with larger holes, more openwork, then such pancakes should be cooked on warm kefir.

To do this, you need to heat the kefir to warm, not to hot. Then knead the dough, as described above, i.e. add salt, sugar, flour to beaten eggs and then add soda solution to this warm dough. Stir. The dough will rise a little. Immediately start frying pancakes. Fry in a very hot skillet.

So, our pancakes are ready. This amount of dough will make 14-16 pancakes. Depending on the thickness of the pancake and the diameter of the pan.

The pancakes turned out soft and fluffy. Well, very tasty.

Bon appetit!

1. Custard pancakes

Ingredients:

• Kefir - 400 g.
• Water - 350 g.
• Flour - 250 g.
• Eggs - 2 pcs.
• Salt - 1/3 tsp - 1/2 tsp
• sugar - 2-3 tablespoons
• Quick soda - 1/2 tsp
• Vegetable oil - 2 tbsp.

Cooking:

1. Break the eggs into a deep cup and shake them with a whisk.

2. Pour in kefir. Kefir is from the refrigerator.

3. Add sugar 2-3 tablespoons for sweet pancakes. If you like sweet, add more and vice versa.

4. Add salt to taste. And immediately add about half a teaspoon of quick soda. Quick soda will enter into a chemical reaction with the acid in kefir, and will also decompose at high temperatures when baking pancakes, and as a result, the pancakes will turn out to be openwork with large holes. It is important here that our kefir be cold so that the soda does not begin to prematurely react with the acid contained in kefir.

5. Gradually add flour, passing it through a sieve. Mix everything thoroughly so that there are no lumps.

The dough turned out to be quite thick, like on pancakes.

6. We begin to brew the dough. Gradually add boiling water to the dough, gradually stirring the dough so that there are no lumps. Do this carefully, but quickly so that the water does not cool.

7. Add some vegetable oil.

That's it, our dough is ready. It turned out not thick at all, a little thicker than cream. The thickness of the pancakes depends on the density of the dough. Liquid - thin, thick - thicker.

8. We strongly heat the pan and pour the dough, evenly distributing it by turning the pan.

9. Turn over and fry on the other side. The pancake turned out beautiful, with large holes. By the way, if you want to get the same pancake, you need to heat the pan very much.

Before baking the next pancake, let the pan warm up again so that it is very hot. Pour the dough, distribute it. Let it fry on one side, turn over and ... as usual.

One way to determine when to turn pancakes?

When the pancake is poured into the pan, fry until there is a wet, shiny dough on top, the pancake becomes matte, and the edges of the pancake are already starting to move away from the pan.

Tip: When flipping a pancake, bring the spatula under the center, trying to capture the entire pancake, and not by the edge, as the pancake may tear.

Freshly baked pancake can be brushed with melted butter. We buy ghee for this purpose. If you don't like greasy, don't oil.

In total, 20-22 pancakes are obtained. The diameter of the pan was 23 cm.

Pancakes are very tasty, very soft, very tender and delicate.

Serve pancakes with sour cream, jam, honey. Eat just like that. Wrap stuffing in them.

Bon appetit!

1. Pancakes with milk on kefir and sour cream

Ingredients:

• Eggs - 3 pcs.
• Sugar - 1-2 tablespoons
• Salt - 1/3 tsp
• Baking powder - 1 tsp
• Sour cream - 1 tbsp.
• Kefir - 0.5 cups
• Milk - 2 cups
• Flour - 1.5-2 cups
• Vegetable oil - 3 tbsp.
• Vanillin
• Butter - for ready-made pancakes

Cooking:

1. Break eggs into a deep cup, add salt, sugar and stir. Add sour cream and whisk with a whisk until smooth. Add kefir and milk, leaving a little for later topping up. if necessary. Mix everything thoroughly again. We got a homogeneous mass, very nice.

2. We put in some flour. Add baking powder to flour. We mix.

3. Add some more flour. Stir, if the dough seems thick to you, add a little milk. If liquid - flour. The dough should be the consistency of liquid sour cream. Freely pour from a spoon. Stir until all lumps are broken.

4. Add some vanilla.

5. Pour in a little vegetable oil.

Our dough is ready.

6. Lubricate the preheated pan with vegetable oil (this can be done with special culinary brushes, you can put half a potato on a fork and grease it, etc.) Pour the dough into the pan, lifting it with one hand and turning it with an inclination around the circumference so that the dough is evenly distributed. If there is not enough dough, quickly scoop it up and add some to the pan.

7. When holes appear on the surface of the pancake (see photo), the pancake needs to be turned over. After about 60-80 seconds. The pancake is thin, it turns over with a spatula very easily. (Do not turn over with metal spatulas, you will scratch the pan. Then the pancakes will stick.) Experienced housewives usually turn over with their hands.

8. Fry the second side. About the same. Check friedness.

Grease the pan before each pancake. Although we added oil to the dough and our pan is non-stick, but if you grease just a little, nothing bad will happen.

9. While the second pancake, the first one, is being fried, we coat it on a plate with another brush, melted butter. We always buy ghee for this. Much tastier with it. And so every pancake. You can smear on one side, as pancakes lying on top of each other will lubricate themselves.

So we baked a whole bunch of pancakes. Look how thin they are. Try some delicious ones.

Bon appetit1

1. Thin Russian pancakes

Ingredients:

• Eggs - 4 pcs.
• Milk - 500 g.
• Flour - 4 tbsp.
• Starch - 4 tablespoons
• Sugar - 4 tablespoons
• Vegetable oil - 2 tbsp.

Cooking:

1. Pour sugar, salt into a deep cup, pour milk.

2. Add eggs.

3. Mix everything with a whisk. You don't have to shake it for a long time. Just break the eggs.

4. Add flour 4 tbsp.

5. Add starch 4 tbsp.

6. Mix everything well with a whisk so that there are no lumps. Set the dough aside for 10-20 minutes so that the gluten swells in the flour. Then the pancakes will be easier to fry.

7. The dough has settled, pour a couple of tablespoons of vegetable oil into it. Mix well.

8. Our dough turned out to be liquid, fluid. But it will grab well in the pan.

9. We heat the pan well and start baking pancakes. We do not pour oil into the pan, as we added it to the dough. But for the first pancake, I usually grease the pan a little.

10. Such pancakes are baked very quickly, 30-40 seconds on each side. As soon as the pancake is swollen in different places, then it's time to turn it over.

11. The first pancake is ready. Look how openwork it turned out and how thin. Fingers are clearly visible through it. Almost transparent. In addition, pancakes are very elastic. It is easy to wrap something in them, to make envelopes.

From this amount of dough, 12-15 pancakes are obtained.

Overall, great pancakes.

Bon appetit!

1. Pancakes with whey

Ingredients:

• Serum - 1 liter
• Flour - 300 g.
• Starch - 50 g (2 tablespoons)
• Eggs - 2 pcs.
• Sugar - 1 tbsp
• Salt - 1 tsp
• Soda 1/2 tsp
• Butter or vegetable oil - 50 g.

Cooking:

Whey is the liquid that remains when curds or cheeses are made from milk.

1. Pour half of the whey into a ladle and put on the stove on a small fire (heating) to bring to a boil. You don't need to boil.

2. Break the eggs into a deep cup. Add salt, sugar, mix. Pour in the remaining half of the whey. We mix everything again, or rather, even shake it.

3. Add starch to flour and sift flour and starch gradually through a sieve into a cup with whey and eggs, while stirring the dough. The dough should be uniform, without lumps.

4. We take the second part of the serum, which is already heated and holding it over a cup of dough, add half a spoonful of soda there.

5. Our soda foamed a lot overflowing over the edge of the ladle, which is why we kept it over a cup of dough.

When soda is mixed with hot whey, carbon dioxide is released, accompanied by strong "foaming". Be careful: take a large dish to heat the whey, or hold it over the kneaded dough.

6. Slowly start pouring the hot whey into the dough. Stir all the time. Stir a little more after you pour out all the whey.

7. It turned out such a liquid, but lush dough.

8. Melt the butter in a pan and pour it into the dough, it will give a special taste to the pancakes, leaving a little for the pan. If you are using vegetable oil, just pour it into the dough. Mix thoroughly. The dough is ready.

We fry the first pancake by greasing the pan with melted butter, and for the subsequent ones, we don’t add anything to the pan.

Pancakes are thin, fried quickly, half a minute on each side. After the first pancake, the pan is dry, turn on the burner at high power to heat the pan strongly. Then the pancakes will turn out openwork.

In total, you should get 25 pieces, if you don’t try hard, with a diameter of 24 cm.

You can coat each pancake with melted butter, you can make the filling. Eat as you wish.

1. Pancakes on the water

Ingredients:

• Milk - 1 glass
• Flour - 1 cup
• Carbonated water - 1 cup
• Eggs - 2 pcs.
• Sugar - 1.5 tbsp.
• Vegetable oil - 1 tbsp.
• Salt - 1/2 tsp
• Soda - on the tip of a knife
• Table vinegar - 1 tsp

Cooking:

1. Break the eggs into a deep cup and add one and a half tablespoons of sugar and half a teaspoon of salt. We mix everything.

2. Add the sifted flour to the eggs and mix everything well.

It turned out to be such a thick dough.

3. Gently gradually, in parts, pour in the milk, stirring constantly.

4. Now we need to extinguish the soda, at the tip of the knife, with vinegar. You can do this directly over the bowl of dough. We mix everything again.

5. Pour a glass of sparkling water.

6. Add a spoonful of vegetable oil and mix again.

7. The dough is ready. It can be tasted, salted or sweetened if necessary.

8. Lubricate a well-heated pan with oil, wait for it to heat up again. Pour in the batter and fry on both sides until golden brown. Before each pancake, mix the dough so that there are no lumps.

Well, our pancakes are ready. Try.

Bon appetit!

1. Stuffing for pancakes

You already know how to make pancakes with different ingredients from previous recipes, so here I will only give you the filling. Bake any pancakes you like and add this filling.

Ingredients:

• Cottage cheese - 200 g.
• Poppy filling - 100 g.
• Sour cream - 2 tablespoons
• Sugar - 2 tablespoons
• Dark chocolate - 1 medium bar
• Vegetable oil - 1 tbsp.

Cooking:

1. Mix cottage cheese with sugar and sour cream, the mass should be homogeneous and viscous but not liquid.

2. Spread the poppy filling on the pancake and make a roller near the edge of the pancake. It should be less than cottage cheese.

3. Now lay out the curd filling. next to the poppy, the same roller.

4. We begin to wrap our filling in a pancake.

5. We continue to wrap.

6. We heat chocolate in a water bath.

Bon appetit!

To your attention - a recipe for making pancakes with sour milk. It helps out in a situation that happens in every family - when milk turns sour. Pancakes are wonderful, even tastier than usual :)

Treat yourself and your loved ones with traditional Russian pancakes, light, fragrant and thin. Even if you've never made great pancakes before, this recipe will do it!

Recipe for homemade ordinary pancakes with milk - cooking classic homemade pancakes with milk. A good recipe - pancakes are ordinary, classic, like from childhood. Simple, fast, delicious!

Pancakes on the water - perhaps the easiest way to make pancakes from all that I have come across. Despite the scarcity of ingredients, pancakes on the water are very tasty.

Recipe for red pancakes. Cooking these pancakes is not at all difficult, but they turn out very tasty.

Pancakes on yogurt are especially lush, fat, they go well instead of bread. My grandmother in the village always baked pancakes on yogurt for fresh. The recipe for yogurt pancakes is for you!

I tell you how easy it is to bake delicious pancakes on kefir. The recipe is simple and accessible to everyone, and the result is simply magnificent. I recommend!

Lenten pancakes are excellent pancakes for fasting or the case when eggs suddenly run out at home, and you really want pancakes. Quick, easy, affordable and very tasty.

French pancake recipe. Try French pancakes and you will make them more than once. Bon appetit!

Pancakes on sour cream are very soft and tender. Sour cream pancakes are very good to serve for breakfast, they can also be cooked with a variety of toppings to choose from.

My favorite pancakes are ryazhenka pancakes. These pancakes have a very unusual, specific taste, which I really like. I tell you how to cook pancakes on ryazhenka - I hope it will come in handy for you.

Recipe for Guryev pancakes. Porous, airy, tender and very tasty pancakes.

The recipe for custard pancakes on kefir.

Recipe for pancakes with mineral water. Try to cook lean pancakes on mineral water and be surprised at how tender and soft they turn out!

Everyone loves pancakes, both children and adults, and there are a great many recipes for making them. This recipe is wonderful, delicious and fluffy pancakes that you can cook in 15-20 minutes.

A recipe for yeast pancakes, which, depending on the filling, can be either a good snack or a delicate dessert.

Whey pancakes are tasty and beautiful. Whey pancakes are slightly thicker than regular pancakes, so they are good for making pancake cakes.

I love late breakfasts. On free days, there is time to tinker in the kitchen and cook, for example, pancakes with butter! Simple, delicious, homemade. Butter should be wrapped in a hot pancake and enjoy!

Simple pancakes with tender dough and any filling from products that are present in every home.

Recipe for lean pancakes.

Recipe for semolina pancakes - making pancakes from semolina with sour cream. Try to cook these pancakes for Shrovetide, very tasty!

Recipe for oatmeal pancakes with onions. There is nothing complicated in making pancakes according to this recipe.

Pancakes with poppy seeds should appeal to children and poppy lovers, of course. These pancakes look festive and are quite suitable as a dessert for a tea party with friends. And making these pancakes is easy.

An easy homemade pancake recipe. Delicious, beautiful, fast!

Pancakes with milk are the simplest, most delicious and most popular pancakes that are prepared in almost every family. I tell and show how to cook pancakes with milk.