Flour pancakes with milk. Milk pancakes with holes - simple recipes for thin pancakes, quick and tasty! Buckwheat pancakes with milk

Blinis are the pearl of Russian cuisine. This simple treat, regardless of the method of preparation and filling, is incredibly popular in all corners of the planet. Let's look at 7 popular recipes for making pancakes with milk at home.

Calorie content of pancakes with milk

The calorie content of pancakes prepared with milk according to the classic recipe is 170 kcal per 100 grams.

Traditionally, flour is used in combination with milk and eggs to create this masterpiece. The use of filling significantly increases the energy value. The calorie content of pancakes with mushrooms is 218 kcal, with red fish - 313 kcal, with caviar - 320 kcal, and with honey - 350 kcal per 100 grams.

The high calorie content puzzles fans of healthy eating. Such people, fearing rapid weight gain, rarely cook delicious pancakes. If they cannot cope with the desire, they replace milk with water. Pancakes made with water have lower calorie content and are not much inferior in taste.

Despite their apparent simplicity, making truly delicious milk-based pancakes is not easy. Novice cooks have the most problems when solving this problem due to lack of experience, but experienced cooks often find themselves in an unpleasant situation. If you want to avoid such a fate, listen to the advice.

• Pancake dough made with milk does not make friends with intense beating. Otherwise, the pancakes will take on a rubbery texture.
• To prepare the dough, use completely quenched soda. Rushing this process will result in the finished products having an unpleasant aftertaste.
• Follow the proportions indicated in the recipe. This is especially true for eggs. An excess of them will make an omelet out of pancakes, and a deficiency will have a bad effect on the structure. Burnt edges indicate that the dough contains a lot of sugar.
• Don't overdo it with oil. Excess of the ingredient causes the treats to become shiny and greasy, which is bad for the taste.
• Sometimes pancakes tear when baking. In this case, it is recommended to add flour. If the texture of the finished products is too dense, dilute the dough with warm milk.

Classic thin pancakes with milk

There are many recipes for making pancakes, and every housewife should know the classic recipe with milk. It's easy to remember and applies to home baking.

INGREDIENTS:

• Milk – 500 ml.
• Chicken egg – 2 pieces.
• Wheat flour – 180 g.
• Butter – 1 tablespoon.
• Salt – 1/2 teaspoon.
• Granulated sugar – 1 teaspoon.
• Vegetable oil - for greasing the pan.

Preparation:

1. Break the eggs into a bowl. If they are small, take 3 pieces. Add salt and granulated sugar. Try not to overdo it because classic thin pancakes are neither sweet nor savory.
2. Using a whisk or fork, beat the eggs until smooth. Pour in 1/2 milk, stir. Add flour little by little and stir. You will get a thick mixture.
3. Soften the butter over heat. Add it to the mass and add the rest of the milk. Knead the dough, crushing any lumps.
4. If you don’t have a professional frying pan, use a homemade one. Place on the stove and heat it up. Coat the bottom with unscented oil.
5. Using a ladle, pour the batter into a thin layer into the pan. To make it spread evenly, shake the container. Bake for one minute on each side.
6. Place the prepared pancake and brush with butter.

Video recipe

The pancakes turn out delicious. They are served in sour cream or honey. Can be made with savory or sweet filling as you wish.

Classic thick pancakes with milk

For dishes with filling, it is better to prepare thick pancakes. They are perfect for breakfast, dessert or a snack. I suggest trying thick pancakes with milk in the classic style.

INGREDIENTS:

• Chicken egg – 2 pieces.
• Milk – 300 ml.
• Sugar – 2 tablespoons.
• Wheat flour – 300 g.
• Salt – 0.5 teaspoons.
• Baking powder – 2.5 teaspoons.
• Butter – 60 g.

Preparation:

1. Using a mixer, beat milk and sugar. If you don't have a mixer, use a fork or whisk.
2. Add salt and baking powder to the wheat flour and add to the mixture. Stir until smooth. There should be no lumps in the dough, but it should not turn out liquid.
3. Pour in the melted butter. Stir.
4. Turn on the stove to low heat. Grease the pan with vegetable oil. Pour the dough so that the thickness is no more than 5 mm. Let it bake for 3-4 minutes until a golden surface forms on each side.

Video cooking

The recipe will help make pancakes fluffy. For real lovers, I recommend a moist, sticky, salty or sweet filling so that the pancake is saturated with juice and becomes tastier.

How to cook pancakes with sour milk

Learning how to cook pancakes with sour milk is useful for those who do not like sweets and are watching their figure. This recipe will yield tender, light pancakes with a sweet and sour taste. They are served for breakfast or lunch, and if you add filling, to the holiday table.

INGREDIENTS:

• Sour milk – 1 liter.
• Eggs – 2-3 pcs.
• Sugar – 3-4 tablespoons.
• Soda – 0.5 teaspoon.
• Vegetable oil – 5 tablespoons.
• Flour – 2 cups.

Preparation:

1. Break the eggs into a deep container. Beat by adding salt and sugar. Add 350 ml of sour milk to the beaten eggs.
2. Add flour in portions and stir. Add the rest of the sour milk. Stir, crushing any lumps.
3. Add baking soda and vegetable oil to make a batter. If the dough is thick, add boiling water.
4. Crack the pan and coat with oil. Using a ladle, pour the dough into a thin layer. Fry on each side until golden brown.

Pancakes made with sour milk are soft and flexible, so you can use various fillings: minced meat, rice with egg, chicken, mushrooms, salmon, caviar.

Delicious openwork milk pancakes with holes

Every housewife wants to surprise relatives or friends with an unusual dish. I offer a recipe for delicious milk pancakes with holes that turn out delicate and soft.

INGREDIENTS:

• Milk – 2.5 cups.
• Eggs – 2 pieces.
• Sugar – 1 tablespoon.
• Salt – 1/2 teaspoon.
• Vegetable oil – 1-2 tablespoons.
• Soda – 1/2 teaspoons.
• Flour – 1.5 cups.

Preparation:

1. Heat the milk to 40 degrees. Add salt, sugar and eggs. Using a mixer, beat the mixture until foam forms.
2. Add flour and soda in portions. Beat again with a mixer. Try to whisk until all the lumps are separated. Pour in vegetable oil, mix everything.
3. Be sure to let the dough sit for 15-20 minutes. When bubbles form, you are ready to bake.
4. Crack the pan and coat with unscented oil. After pouring a thin layer of dough, spread it over the surface. Fry until holes are formed and the crust is golden brown.

Video recipe

An important nuance when preparing pancakes with holes is a high-quality frying pan to which the dough does not stick. It is best to use cast iron or ceramic cookware.

How to make custard pancakes with milk and boiling water

Although pancakes made with milk and boiling water are thin, they do not stick to the dishes during frying and do not tear. The recipe contains a mandatory condition - the dough is poured with boiling water.

INGREDIENTS:

• Milk – 2 glasses.
• Boiling water – 1 glass.
• Flour – 1.5 cups.
• Eggs – 3 pieces.
• Granulated sugar - 2 tablespoons.
• Salt – 1 pinch.
• Vanillin – 1 teaspoon.
• Vegetable oil – 3 tablespoons.
• Butter.

Preparation:

1. Break the eggs into a deep container. Add granulated sugar and salt. Mix everything, but do not beat.
2. Send milk, butter, flour and vanillin there. Using a whisk, stir until smooth.
3. While stirring the dough, pour in a glass of boiling water. Leave the dough to rest for 10-15 minutes.
4. Heat a frying pan on the stove. It is best to use ceramic cookware. Grease with vegetable oil only for the first pancake. Using a ladle, pour the dough and spread it over the surface in a thin layer.
5. Place to fry over medium heat. Once the bottom is cooked through, the edges will begin to curl and pull away from the bottom of the pan.
6. Using a spatula, flip to the next side. We bake all the pancakes this way.
7. I advise you to grease the finished treats with butter and roll them into a tube.

The volume of brewed dough indicated in the ingredients will yield about 20 pancakes. The less dough you pour into the pan, the thinner they turn out. Best eaten warm with filling or dipped in syrup. And it’s absolutely great with quince jam.

How to bake pancakes with milk without eggs

Now I’ll share a recipe for making unusual pancakes. What makes them so is the absence of eggs in the dough. The recipe will come to the rescue when, in the midst of cooking, you discover that you have run out of eggs, but you don’t want to run to the store.

Ingredients:

• Flour – 300 g.
• Milk – 250 ml.
• Vegetable oil – 4 tablespoons.
• Soda – 0.25 teaspoon.
• Salt and sugar - to taste.

Preparation:

1. Sift flour into a deep bowl, add sugar, salt, mix. Gradually pour the milk into the flour mixture while stirring with a whisk or fork. Try to crush all the lumps.
2. Quench the soda with vinegar, add to the dough and pour in the oil. Stir and leave for 10 minutes.
3. Using a ladle, pour the dough into a heated and oiled frying pan. Fry until browned on each side.

Be sure to try the first pancake. If it turns out too tough or hard, dilute the dough with a small amount of boiling water and leave for 10 minutes, then continue cooking.

Fluffy yeast pancakes with milk

Let's talk today about the Russian treat itself. I would like to offer for your attention recipes for pancakes with milk, thin, with holes and very tasty.

Delicious pancakes are the main treat and symbol of Maslenitsa, although on this holiday they also eat traditional pancakes with different fillings so that the land is fertile, the year is fruitful, and life is happy and comfortable.

Pancakes can be baked not only from wheat flour, but also from buckwheat (), with millet (), with semolina ().

This dish in Rus' has always been a symbol of the sun, fertility, peace and happiness

Let's not deviate from old traditions, but prepare pancakes for the table as often as possible, especially since you can eat them with sour cream, jam, honey, caviar

Stuffed pancakes with cottage cheese, minced meat, and berries are a real treat.

To make delicious, aromatic pancakes, and the first one not to be lumpy, remember a few secrets that will help you a lot.

7 secrets for baking delicious pancakes

1. Be sure to sift the flour
2. Liquid products - milk, eggs, add to flour, and not vice versa
3. Milk and eggs should be at room temperature
4. Be sure to add vegetable oil to the dough
5. Before frying, let the dough rest for 20 minutes.
6. Bake in a well-heated frying pan with a thick bottom
7. Pour the dough in small portions, evenly distributing it in a thin layer

Let's start with the traditional recipe

Thin pancakes with holes made with milk - step-by-step recipe

Delicious, tender pancakes - thin with holes, simply delicious

Ingredients needed for baking

We measure out a liter of milk, pour it into a saucepan, heat it over low heat, the main thing is that it is not icy, otherwise the pancakes will not turn over well.

Break two eggs into a bowl

Add 40 g sugar (2 tablespoons)

Add two pinches of salt, half a teaspoon of soda

Mix everything well, thanks to the soda the pancakes come out with beautiful holes

Add 4 - 5 tablespoons of vegetable oil to the eggs and mix again

Measure out 300 ml of warm milk, pour into a bowl, stir

Add 260 g of flour and knead the dough.

We dilute the homogeneous thick dough with the remaining milk, the dough should look like cream, leave it for 15 - 30 minutes at room temperature, the dough will become homogeneous, and the pancakes will not tear when turned over

We put a frying pan on high heat, it is best to bake pancakes in a cast iron frying pan, grease it with vegetable oil.

Pour a little dough onto a hot frying pan, turning it along its axis, distributing the dough over the entire surface of the frying pan.

Once the edges are browned, you can safely turn it over

The second side is browned, remove it to a plate, pour the second portion of dough into the frying pan

Pancakes are fried very quickly over fairly high heat, be sure to taste the first one to adjust the amount of salt and sugar

Recipe for making delicious thin pancakes with milk

We prepare thin pancakes with milk, tender, delicious - you'll lick your fingers

Ingredients:

• 3-4 eggs
• 1 glass of milk
• 2 glasses of water
• 2 table. lie Sahara
• 1 tsp. lie salt
• 2-3 cups flour

To prepare, take this list of products

Beat three eggs into a bowl and add sugar

Add salt and mix everything with a whisk

Add the sifted flour, mix thoroughly, you will get a very thick dough

Pour milk into it and stir until the whole mass is homogeneous.

Add water, mix everything again, you should get a liquid dough

Pour vegetable oil into it - our dough is ready

Pour a small amount of dough into a hot frying pan and fry on both sides

Transfer the prepared pancakes to a plate and coat the top with butter.

You can eat it with sour cream, honey, jam.

Classic recipe for pancakes with milk

Classic pancakes are the most common and familiar

Ingredients:

• 500 ml milk
• 3 eggs
• 280 g flour
• 2 table. lie Sahara
• 0.5 tsp. lie salt
• 2 table. lie vegetable oil

These products must be prepared

1. Beat eggs into a deep bowl
2. Add milk and mix with a whisk
3. Continuing to stir the mass, add the sifted flour
4. Add salt and sugar, make the batter homogeneous
5. Cover with a towel and set aside for 20 - 30 minutes
6. Grease a frying pan preheated over high heat with vegetable oil.
7. Pour a small amount of dough into the center of the pan
8. Taking the frying pan in your hand, turn it so that the dough spreads over the entire bottom of the frying pan in a thin layer
9. When the edges of the pancake brown and begin to dry out, turn them over to the other side with a spatula.
10. When it is browned over the entire surface, transfer it to a plate.
11. Taste it, add salt or sugar if necessary; if the pancake is too thick in your opinion, pour the dough in a smaller portion.

Pancakes with milk - video recipe for pancakes in a bottle

Delicious, thin, tender, openwork pancakes made with yeast

Beautiful, thin pancakes are very tasty and look beautiful

Pancake batter composition:

• 3.25 cups milk 2.5% fat
• 10 g dry yeast
• 2 chicken eggs
• 500 g wheat flour
• 2 tbsp. spoons of sugar
• 1 teaspoon salt
• 2 tbsp. spoons of vegetable oil

Preparation:

1. Pour the yeast into a bowl
2. We dilute them with ¼ cup of warm milk
3. Add a pinch of salt and 1 teaspoon of sugar
4. Cover with a towel and place in a warm place until they rise (they will begin to bubble)
5. Add salt and sugar to flour, beat in eggs, mix
6. Pour in heated milk
7. Continuing to stir, pour in the yeast
8. Knead the dough until smooth so that there are no lumps
9. As you knead, add vegetable oil.
10. Cover the kneaded mass and place in a warm place.
11. Mix the risen (increased in volume) dough
12. This action must be done 3 – 4 times
13. Make sure it doesn't run away
14. The entire preparation process will take you about 2 – 2.5 hours
15. Fry in a hot frying pan like regular pancakes on both sides
16. The dough will be poured into the pan in the form of foam.
17. You can serve ready-made pancakes with sour cream, jam, honey
pancakes on the water

If you liked the suggested recipes, tips, and methods for preparing pancakes, share them with your friends and write responses in the comments.

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

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

Ingredients:

Milk— 0.5 liters

Eggs chicken - 3 pieces

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

Sugar- 1 tablespoon

Flour- 1 glass (250 grams).

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

How to cook pancakes with milk

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

2 . Beat in 3 chicken eggs.

3 . Then add 100 grams of vegetable oil.

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

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

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

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

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

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

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

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

Delicious thin pancakes are ready

Bon appetit!

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

Secrets of delicious pancakes

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

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

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

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

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

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

Rules for frying pancakes with milk

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

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

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

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

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

The best recipes for pancakes with milk

Pancakes with milk and sour cream (cream)

What is needed:

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

How to cook:

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

Pancakes with milk in boiling water

What is needed:

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

How to cook:

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

Pancakes with milk – thin

What is needed:

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

How to cook:

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

Pancakes with milk - general cooking principles

Pancakes with milk are one of the most common recipes used by housewives. These pancakes turn out thin, light and very tasty. Wheat flour is most often used, but you can also use buckwheat or oatmeal.

The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much depends on the quality of flour - it is advisable to take the highest grade and finely ground products. Second grade flour or flour with bran will produce thicker and fluffier pancakes.

Oatmeal or buckwheat flour produces the most fluffy pancakes. You can also experiment and try making pancakes with milk from a mixture of different types of flour.

Pancakes with milk can be prepared with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time.

However, by the third or fourth time, even and neat pancakes will come out. When pouring the dough, hold the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, lift it with a spatula and turn it over to the other side. Fry the pancakes on each side until golden brown.

Pancakes are baked only in a heated frying pan greased with butter or vegetable oil.

You should definitely put a piece of butter on the finished pancake - after this the pancakes will become more elastic and tender. Pancakes are served with milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and egg, smoked chicken or salmon or any sweet fillings.

Pancakes with milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of cookware used. It is best to use a cast iron frying pan for baking.

If you don't have one, any frying pan with a thick bottom and non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. You will also need a bowl in which to knead the dough, a ladle, a spatula, a fork or whisk, a knife and a brush for greasing the pan. Additional equipment you will need is a mixer - with its help you can easily stir the dough and break up all the lumps.

Preparing products consists of sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated.

If yeast is used, it is diluted in a small amount of warm milk or water. You also need to melt the butter in advance.

Recipes for pancakes with milk:

Recipe 1: Pancakes with milk

Pancakes made with milk turn out very thin and light; you can eat them with sour cream, honey, or wrap any filling in them. The recipe uses flour, sugar, eggs, salt and milk.

Required ingredients:

• Milk - 0.5 liters;
• 3 eggs;
• 1-1.5 cups flour;
• Sugar - 0.5-1 tbsp. l.;
• Salt - half a teaspoon;
• Vegetable oil - 15-30 ml.

Cooking method:

Break the eggs into a deep bowl and beat with a fork. Pour in half the milk. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on what filling the pancakes will have.

For sweet pancakes, you can add a little more sugar, but for meat and savory fillings, accordingly, less sugar should be added.

Sift the flour and gradually add it to the milk-egg mixture. It’s better not to pour out the flour all at once - you need to look at the consistency.

Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add a little more flour. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. If the dough is too thick, you can add more milk, and if the dough is too thin, you can add flour.

Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out browner and more porous. Grease a heated frying pan with butter and start frying pancakes in milk. When pouring the dough, you need to hold the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and turn over. If the pancakes tear, it means there is not enough flour.

Recipe 2: Pancakes with milk “Lacy”

Such pancakes made with milk turn out delicate, delicate and thin. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the components that make the pancakes so airy.

Required ingredients:

• One and a half cups of flour;
• Sugar - 1 tbsp. l.;
• Eggs - 2 pcs.;
• Salt - half a teaspoon;
• A glass of milk;
• Half a liter of kefir;
• 1 tsp. soda;
• Vegetable oil.

Cooking method:

Pour kefir into a saucepan and heat it up a little. Break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.

Bring the milk to a boil and begin pouring it into the dough in a thin stream, stirring continuously. If the dough is too liquid, you can add a little more flour. Then add 15-30 ml of vegetable oil and mix everything again. It is better to bake pancakes in a cast iron frying pan. Grease a heated frying pan with butter and begin baking pancakes with milk.

Recipe 3: Pancakes with milk, starch and vanillin

Using this recipe you can prepare thin and very tasty pancakes with milk. The recipe is so successful that changing the proportions is not recommended. Pancakes fry very quickly - 1 minute on each side.

Required ingredients:

• Half a liter of milk;
• 4 tbsp. l. potato starch (without a slide);
• 4 tbsp. l. flour (with a slide);
• 4 eggs;
• Salt and sugar - to taste;
• Vanillin - to taste;
• 30-45 ml vegetable oil.

Cooking method:

Mix flour, salt, sugar, starch and vanillin. Heat the milk. Break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the frying pan and grease it with butter. The dough should be poured so that it evenly covers the surface of the pan in a thin layer.

Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is liquid, there is no need to add flour. The pancakes should turn out very thin and “lacey”.

These pancakes can be filled with smoked chicken or fish, cottage cheese with raisins or a garlic-cheese mixture. There are a lot of options.

Recipe 4: Custard milk pancakes with yogurt

Custard pancakes made with milk and yogurt have a special, specific structure, but they turn out no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk and yogurt. Both adults and children will definitely like these pancakes.

Required ingredients:

• A quarter teaspoon of salt;
• Sugar - 3-4 tbsp. l.;
• 250 ml boiling water;
• 1 teaspoon baking powder;
• 8-9 tbsp. l. flour;
• 250 ml each of milk and yogurt;
• 2 eggs;
• Butter;
• 9.Vegetable oil.

Cooking method:

Beat eggs with salt and sugar. Pour in milk and yogurt, mix everything thoroughly. Add flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then add baking powder, but do not stir! Then pour in boiling water.

Grease a hot frying pan with vegetable oil and fry the pancakes on each side. You don't need to pour too much batter, otherwise the pancakes will turn out thick. Place a piece of butter on each hot pancake.

Recipe 5: Pancakes with milk and yeast

Yeast pancakes made with milk turn out very tasty and fluffy. Ideal for both sweet and savory fillings.

Required ingredients:

• 330 g flour;
• 2.1 large egg;
• 20 g sugar;
• 7 g each of yeast and salt;
• 25 g butter;
• 550 ml milk.

Cooking method:

We heat the milk, pour out a small part and dissolve the yeast in it. Leave for 10 minutes. Fresh yeast needs 20 minutes.

In another part of the milk, dilute salt and sugar, then add milk with yeast. Mix everything, break the egg and add flour. Pour ghee into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir occasionally.

Bake pancakes in a frying pan heated with oil. The thickness of the pancakes is approximately 3 mm.

Recipe 6: Pancakes with milk and yogurt

Another simple but delicious recipe for pancakes with milk. The difference between these pancakes and other recipes is the use of yogurt.

Required ingredients:

• 2 eggs;
• Half a glass of sugar;
• One and a half glasses of yogurt;
• Half a glass of milk;
• A teaspoon of soda;
• A quarter teaspoon of salt;
• 2 cups of flour;
• 45 ml vegetable oil.

Cooking method:

Beat the eggs with sugar and salt, then pour in the yogurt. Sift the flour and gradually add it along with the baking soda. Beat the dough with a mixer, then pour in the milk and mix everything again. Cover the container with the dough with a napkin and leave for half an hour.

The dough has thickened a little after this, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything properly. Bake pancakes in a frying pan heated with oil on both sides.

• If your pancakes keep tearing, try adding more flour to the batter. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;

• If pancakes are baked for filling, it is better to fry the pancake on one side only. In this case, the filling is placed on the fried side. The other side will brown in a frying pan or in the oven.

The most common mistakes when making pancakes with milk:

• Beating the dough too intensively can cause the pancakes to become rubbery;

• If the soda has not been sufficiently quenched, the finished pancakes may have an unpleasant aftertaste;

• You need to correctly determine the number of eggs. An excess of eggs in the dough will make the pancakes look like an omelet or scrambled eggs, and if there is a lack of eggs, the pancakes may fall apart;

• To prevent the edges of the pancakes from burning, you do not need to add sugar to the dough;

• Too much butter in the batter will make the pancakes too greasy, shiny and tasteless.

News of show business.

Among the many pancake recipes, thin pancakes made with milk and water occupy their rightful place. They are easy to prepare and turn out very tasty. They are also great for stuffing with various fillings. Pamper your loved ones with these delicious thin pancakes, which are delicious with sour cream, honey or condensed milk.

Let's prepare the ingredients according to the list and start cooking.

Break the eggs into a convenient bowl, add salt and sugar.

Mix thoroughly with a whisk.

Pour in half water and half milk.

Sift all the flour into a bowl.

Mix the dough thoroughly with a whisk or mixer until smooth.

Now add the remaining water and milk.

Mix the dough, pour in vegetable oil.

Heat the frying pan and grease it with vegetable oil before baking the first pancake. Pour the batter in a thin layer and bake the pancakes on both sides. If desired, brush them with melted butter.

Here we have such a cute stack of pancakes. Even the sun came to see))

The pancakes turn out thin and very tasty! Serve them with sour cream, jam, honey or condensed milk. The most delicate thin pancakes made with milk and water will certainly please your family.

Be sure to prepare these pancakes - and they will remain on your menu for a long time.

I folded the pancakes in half and rolled them into a roll, see how thin they are?))

Prepare for your health!