Recipe for thin milk pancakes. Milk pancakes with holes are thin and very tasty - 10 simple recipes. Pancakes with milk: thin, ruddy - all drunk with taste

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 a thin layer of batter 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 mass. 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

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

Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques on how to make pancake batter correctly. We will tell you about each of them in detail.

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

Dough for making pancakes with milk

The most common recipe for making regular pancake dough. You can use store-bought milk and higher-fat homemade milk for it.

You will need:

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

Process of preparing pancake mixture

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

How to make dough for thin pancakes using kefir at home

This method of making pancake dough at home without lumps is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can fry pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables). Below we will look at the cooking process step by step. First you need to knead the dough.

You will need:

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

Cooking process

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

This is the correct dough for flour pancakes, the recipe of which is less popular than the others, but is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly, the main thing is to follow the proportions. So, how to cook pancakes on the water.

You will need:

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

Cooking process

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

Let's cook delicious pancakes!

We already know how to prepare pancake dough. It's time to move on to baking. This is done easily and simply.

1. Place a frying pan on the fire and heat it well.
2. Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. You need to reduce the heat to medium - the pancakes are not fried, but baked.
4. Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
7. Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.

On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!

Pancakes are closely related to the ancient pagan rituals of the Slavs.

Each nation had and has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Rus' who has not heard about Maslenitsa, and the main symbol of this holiday, of course, is pancakes.

Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.

LIST OF INGREDIENTS

FOR TEST:

• 1 l. milk
• 3-4 eggs
• 1 tbsp. Sahara
• 1/2 tsp. salt
• 300-350 gr. flour (2 cups)
• 100 gr. butter

TO GREASE THE PAN:

• 30 gr. vegetable oil

THE MOST DELICIOUS THIN PANCAKES WITH MILK - STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, add salt and sugar, and mix thoroughly with a whisk; no need to beat.

Pour in about half the milk and mix well until the salt and sugar dissolve.

If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.

Then add the pre-sifted flour and since everyone’s flour is different, you may need a couple of spoons more.

Mix the dough well; it is more convenient to do this with a whisk rather than a spoon.

At this stage the dough is quite thick, knead it until smooth and homogeneous without lumps.

Traditionally, vegetable oil is added to pancake dough, but in this recipe butter is used, then the pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.

Add the remaining milk and mix again, and to prevent the butter from congealing in the dough, all products should not be cold, but at least at room temperature.

The dough turns out to be quite liquid, approximately like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start preparing pancakes.

Place the pans on the stove and heat them well, because... It is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.

Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.

Pour the dough into a hot frying pan and distribute it in a thin layer over the entire surface.

I want to attract your attention.

If the pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will still fit into the hole without any soda taste.

This amount of dough makes 30 pancakes with a diameter of 20 cm.

Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

The pancakes turn out thin, very soft, with a creamy taste.

This is a proven and very reliable recipe for perhaps the most delicious pancakes.

I will be very glad if you cook them.

I wish everyone bon appetit!

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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE

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