Delicious nalistniki. Pancakes recipe. Pancakes without water

Nalistniki are a traditional Ukrainian dish, essentially very thin, almost translucent pancakes with filling. They were named so that they are small, like a leaf of a tree. Fillings are prepared with a wide variety of – i.e. anything that can be wrapped in a pancake. The most popular ones are with cottage cheese and raisins. So today we’ll find out how to prepare sheet pancakes.

To make them thin and tender, you need to cook them with milk and starch. And here - read how to cook chicken stew.

Nalistniki - ingredients

For the test

• eggs - 5 pieces;
• milk - 0.5 liters;
• starch - 5 tablespoons;
• salt - a third of a teaspoon;
• sugar - 1 tablespoon;
• sunflower oil - 1 tablespoon.

For filling

• cottage cheese - 400 grams;
• egg - 1 piece;
• sugar - 2 tablespoons;
• if desired, you can add raisins, poppy seeds or citrus zest,
• sour cream or butter for greasing the sheets.

How to prepare nalistniki - description

• Whisk the eggs and sugar.
• Gradually add starch to the egg-sugar mixture and continue whisking until there are no lumps.
• Now add milk and vegetable oil alternately. Mix everything again until the dough has a homogeneous consistency.
• Let the dough rest for 15-20 minutes and start frying the leaflets in a frying pan heated with vegetable oil.
• Fry on one side, do not pour a lot of dough, distribute it well over the bottom of the pan.
• Once all are fried, cover them with a plate and let them sit for five minutes.
• Rub the cottage cheese through a sieve, add sugar and egg.
• If desired, you can add pre-soaked seedless raisins, poppy seeds or grated citrus zest.
• Place a little filling on each pancake and roll it up.
• Place the filled pancakes in a mold, brushing each layer with sour cream or butter.
• Place the form in the oven, preheated to 180 degrees for 10-15 minutes.

Bon appetit.

Pancakes are a calling card. They are made with yeast and are a hearty and tasty pastry that can be eaten with a variety of sauces. The only drawback of pancakes is their thickness and some fragility. It is very difficult to wrap the filling in them and fold them into an envelope. But there is such a Ukrainian dish as nalystniki. These are very thin, elastic, as if created to serve as a strong dough shell for a variety of fillings. Their neutral, buttery, creamy taste is ideal for sweet cottage cheese with raisins, as well as minced meat, apples with cinnamon and cabbage with mushrooms. In this article we will reveal a recipe for milk-based milk. Photos of finished products will motivate you and encourage you to experiment culinaryly.

What is unique about the sheets

For this Ukrainian dish you need to take the same ingredients that are required to prepare Russian pancakes. Nalistniki made with milk just don’t need yeast. Instead, a little vegetable oil is poured into the dough. This ingredient makes the pancakes elastic and thin. Since the butter is already in the dough, you can bake the pancakes in a “dry frying pan”. But it is still recommended to grease the bottom with a silicone brush with sunflower fat before the first pancake. Now about the milk. It does not have to be fresh, as they say in Ukraine, “sweet”. Sour is fine too. And nalistniki are made from various milk derivatives: kefir, fermented baked milk, yogurt, whey. Fermentation bacteria give pancakes their delicacy. Sometimes regular soda is added along with milk. But here we will focus specifically on the question of how to prepare nalistniki with milk.

Ingredients

We will need milk, flour, eggs, sugar and salt. In some recipes, the dough is also diluted with warm water. And, of course, you can’t do without the filling. Although nalistniki can be eaten in the same way as pancakes: with mushroom sauce, sour cream, honey and butter. What differentiates the two different dishes is the method of preparation. The dough for nalistniki in milk is prepared in two stages. First, it is made thick, the consistency of homemade sour cream. So it should stand for at least an hour. And then it is diluted with milk or mineral water/regular warm water. There is also a special choux pastry - but this is the subject of another article. So let's get cooking. What are the proportions of the ingredients? For a glass of milk you need to take the same amount of flour, one egg, a pinch of salt, two teaspoons of sugar. To dilute the thick dough we need about 100 ml of warm water. And, of course, to prevent the pancakes from sticking to the pan - two soup spoons of vegetable oil. It can be replaced with the same amount of melted butter. With it, the leaflets will have a beautiful golden appearance.

The basic recipe advises first grinding the egg with sugar and salt. By the way, if you intend to make nalistniki with meat, cabbage, mushrooms, chopped liver and similar fillings, reduce the amount of the sweet ingredient to a pinch. Now you should pour in a glass of milk. In order for the components to interact with each other faster, it would be better to warm it up a little. Now add flour. Mix thoroughly until lumps are eliminated. Pour in the vegetable oil and leave the dough for the sheet pans in the milk to rest at room temperature. During this hour you can start filling. Steam the raisins, rub the cottage cheese through a sieve, mix it with sugar and either boil the chicken breast, pass the meat through a meat grinder, mix it with finely chopped dill and salt. While you are doing all this, the dough will come up. Now you should dilute it with milk to the consistency of cream. But you can get by with water.

Baking

At this stage of preparation, the recipe for milk pancakes - the photo demonstrates this - differs from the method of frying pancakes. There is no need to pour a lot of oil into the pan. You can only lightly lubricate the bottom with a silicone brush. Previously, Ukrainian housewives made do with a piece of lard skewered on a fork, and during Lent they dipped a goose feather in vegetable oil. Using your right hand, scoop out the batter with a small ladle. With your left hand we hold the heated frying pan suspended, slightly tilted. Pour the dough into the middle in a thin stream. Rotate the pan slightly in a circle so that the dough spreads and covers the entire bottom. Check readiness with a thin wooden spatula. As soon as the bottom is browned, sharply throw the pan forward and slightly up. The fatty pancake will fly up, turning over in the air. Now it’s important to catch it so that it plops into the pan with the uncooked side. Until you have developed the necessary skill, use a fork or wooden spatula to flip your pancakes. If you are going to wrap the filling in milk-based sheets, the recipe recommends frying them on one side only. Then place the minced meat on the baked side, roll the pancake into a tube and place it on a baking sheet. Place in the oven until fully cooked.

Nalistniki with milk: “Belarusian” recipe

In Ukraine, every housewife has in her arsenal several treasured ways of preparing thin, elastic pancakes. We bring to your attention a Belarusian recipe. The composition of the ingredients is not much different from the Ukrainian one. Sift two cups of flour into a bowl. Mix it with a tablespoon of sugar and a pinch of salt. In another bowl, slightly heat two glasses of milk. Beat an egg into it. Pour in a quarter cup of vegetable oil. We combine the liquid mass with flour - just like that, and not vice versa. Use a whisk to prevent lumps from forming. When the dough becomes homogeneous, leave it for one and a half to two hours. After this, dilute with a glass of warm boiled water. Knead the dough and bake the pancakes in milk on one side. We put the filling on it. Most often it is sweet curd with vanilla, ground with an egg. We roll the foliage into a tube, tucking the edges. Place the products in a baking dish. In the old days they were packed in a cast iron pot in a tight row. A layer of pancakes was poured with melted butter and sprinkled with sugar. In this way, the entire cast iron pot was filled, tier by tier. Cover the dish with a lid and place it in the oven over very low heat to simmer. Don't fry! The temperature should not be more than 160 C. If the oven can be set to degrees, select the “60” mark. So the sheets should stay in the oven for about an hour.

Pancakes without water

Now let’s look at how to prepare milk buds without other solvents. For one and a half glasses of flour you need to take three eggs, two tablespoons of vegetable or melted butter, a pinch of salt, a little more sugar. Separate a half glass from half a liter of milk. Mix with other ingredients. After an hour or an hour and a half, dilute the too thick dough with the remaining milk. In terms of thickness, it should be like heavy cream - liquid, but still not like water.

The main problems encountered when preparing pancakes

The most common problem is that the milk pans stick to the pan or tear. For the first pancake, this is normal - apparently, the dishes were not heated enough or there was not enough fat. But if this happens again with the second and third sheets, add flour to the dough. To do this, pour out part of the dough (a third of a glass). Add a couple of tablespoons of flour there. Stir well and pour into most of the batter. Another problem is the fragility and brittleness of finished products. In this case, pour a little vegetable oil into the dough.

How to get rid of flour lumps

There are several ways to achieve uniform dough. The first is to mix flour, sugar, salt, eggs and just a little milk. Then add the rest and only add vegetable oil at the end. The second way is to separate part of the milk and mix it thoroughly with all the flour. And then add the rest of the ingredients. Some housewives resort to using a mixer when kneading dough. The milk cookies will come out a little fluffier if you mix the flour with the cookie powder (on the tip of a knife).

Recipes for delicious pancakes

Cooking delicious nalistniki: recipe with step-by-step photos and video instructions! Choose one of three options and find out how to quickly and easily make thin pancakes with milk, as well as how to cook them with cottage cheese or bake them in the oven with sour cream! The perfect dish for a nutritious afternoon snack or dessert! Try it!

24-32 pieces

50 minutes

196 kcal

5/5 (1)

Pancakes are considered one of the traditional breakfast dishes. If American pancakes are not to your taste, try making pancakes from Ukrainian cuisine - nalystniki. Thin and delicate, with delicious filling, they literally melt in your mouth. Cottage cheese, meat, chopped herbs and eggs are used as filling for the nalistniki, and sour cream is poured on top.

This dish can be served not only for breakfast, but also for the holiday table. Let's figure out how to bake nalistniki with different fillings - with cottage cheese and meat. I offer you three simple dough options for such pancakes.

Recipe for the simplest milk pancakes

Kitchen appliances and utensils: flat frying pan, brush for greasing, spoon or ladle, spatula for turning, bowl, mixer or whisk. You will also need a stove.

Ingredients

How to choose the right ingredients

• Be sure to check the freshness of the milk, otherwise the pancakes will not turn out. It should not smell sour, have spots of fat or lumps. If you boil a small amount of milk, the protein should not curdle. If you are using homemade milk, you can take 800 ml of it and add 200 ml of water. There is no need to dilute store-bought milk.
• Fresh eggs are the key to a delicious dish. Dip the eggs into the water: if they “sink” to the bottom, this indicates the freshness of the product. If the egg “stands” at the bottom, it must be used urgently. The floating eggs have spoiled.
• For flatbreads, it is best to use wheat flour, but to make the pancakes more fluffy, you can add a little oatmeal or rye.

Step-by-step preparation

Video recipe for cooking milkweed

The following video shows how to make dough for sheet pans. Cooking tips are also provided.

Nalistniki on starch with cottage cheese

Cooking time: 1 hour 15 minutes.
Number of servings: 12-16.
Calorie content (per 100 g): 121 kcal.
Kitchen appliances and utensils: two bowls, a flat plate, a frying pan (preferably a flat one), a brush for greasing, a ladle or large spoon, a pastry bag, a spatula, a baking dish, a mixer, a stove, a blender, an oven.

Ingredients

Step-by-step preparation

1. Break 5 eggs into a bowl, beat them with a mixer with 1-1.5 tbsp. l. Sahara.
   
   
2. Add a little salt, 10 g of vanilla sugar.
   
   
3. Pour 4.5-5.5 tablespoons of starch into the mixture and beat thoroughly until smooth.
   
   
4. Continuing to beat, gradually pour in 0.45-0.6 liters of milk.
   
   
5. The finished dough should be homogeneous and quite liquid.
   
   
6. Pour 0.25 tbsp into the pan. l. vegetable oil, heat it.
   
   
7. Pour the dough so that it is distributed in a thin layer over the surface.
   
   
8. Fry the pancake on one side for half a minute, then carefully flip it over.
   
   
9. Do this with the entire dough. Grease the frying pan with oil (1 tbsp). Place the finished pancakes on a separate flat plate.
   
   
10. Pour 0.4-0.6 kg of cottage cheese into a bowl. Beat 1 egg and 2-2.5 tbsp. l. sugar, 5-10 g vanilla sugar. Grind the mass with a blender.
    
    
11. Add 15 g of orange zest, and, if desired, 50 g of steamed raisins. Mix the mixture again.
    
    
12. Place it in a pastry bag.
    
    
13. Apply the filling from a pastry bag to each pancake, then roll it into a tube.
    
    
14. Place the finished pancake tubes in the mold. Spread each layer with sour cream or pour melted butter. Alternate sour cream (you will need 100 g) and butter (45-50 g).
    
    
15. Bake the dish for about 15 minutes in the oven, the temperature of which is 160-180 degrees.
    
    

Video recipe for preparing leaf molds with starch

If you want to find out how to prepare the sheets according to this recipe - by the way, with starch they turn out very tender and do not tear - watch the following video. It demonstrates all the stages.

Nalistniki with cottage cheese covered with sour cream, baked in the oven

Cooking time: 1 hour 30 minutes.
Calories: 138 kcal.
Number of servings: 28-32.
For this dish you will need stove, oven, 2 bowls, mixer or whisk, brush for greasing, spoon or ladle. Prepare a frying pan and baking dish.

Ingredients

Step-by-step preparation

1. Beat 5 eggs into a bowl, add 4.5-5.5 tablespoons of sugar, half a teaspoon of salt, and a packet of vanilla sugar. Mix thoroughly with a mixer or whisk.
   
   
2. Add 0.9-1.1 liters of warm milk, and then 110-150 ml of sunflower oil.
   
   
3. Add 400-600 g of flour in portions.
   
   
4. Let the mixture sit for half an hour. Stir again.
   
   
5. Fry the pancakes in a hot frying pan - about 30 seconds on each side.
   
   
6. Mix 450-550 g of cottage cheese, a couple of tablespoons of sugar, half a teaspoon of salt and one or two eggs. Knead it.
   
   
7. Place the filling on the pancakes, folding them into an envelope.
   
   
8. Beat 400 g of sour cream with 2-3 tablespoons of sugar and a packet of vanilla sugar until smooth.
   
   
9. Grease the bottom and sides of the pan with a piece of butter (up to 25 g). Place the pancake envelopes in it, placing them tightly against each other. Drizzle with sour cream filling.
   
   
10. Place the dish in the oven for 18-20 minutes; temperature – up to 180-200 degrees.
    
    

Video recipe for preparing pancakes with sour cream filling

The following video will help beginner cooks who want to prepare cheesecakes with cottage cheese according to the recipe described above with photos, but are afraid of not being able to cope with such a step-by-step task. It shows how to prepare this dish.

How to serve and decorate a dish

• As a rule, pancakes prepared according to these recipes are served as dessert or for breakfast. If you cooked according to the second or third recipe, baking in the oven, you can serve them in the form in which they were baked.
• If you wish, you don’t have to bake the nalistniki in milk - just wrap the filling in them or leave them without it. In the latter case, serve the pancakes with honey, jam, sour cream or curd cream, custard with milk.
• You can serve pancakes made according to these recipes in portions., placing them on plates and pouring sour cream or melted butter on top.
• Offer these sweet pancakes cold milk or cocoa or coffee brewed with milk. Tea and compotes are perfect.
• Salty pancakes are served as a snack at the very beginning of the meal. Sometimes Ukrainians use them as an independent dish, serving them as a main course. In this case, offer cold milk or tomato juice with the nalistniki.

For decoration use melted chocolate, berries, ice cream or chocolate chips.
If the filling is salty, decorate the pancakes with fish caviar, finely chopped onion and dill, and sour cream salted sauce with garlic.

• To prepare the dough faster, you can make it in a bottle. Place a watering can in a plastic bottle. Pour the dry ingredients through it, then pour in the liquid ones. Shake the mixture thoroughly and pour it into the pan.
• If lumps of flour have formed in the dough, let it sit for half an hour: this will make it easier to stir them.
• You can add half a glass of vegetable oil to the dough for sheet pans.. Then, even if it is not in the recipe, the pancakes will not stick to the pan and it will not need to be greased.
• The finished pancakes will taste better if you put them on a plate and brush each one with butter.

Other preparation and filling options

• Try filling these pancakes not only with cottage cheese, but also with meat. Boil the chicken, cut into pieces, fry in a frying pan with onions, pour in a little milk - even children will certainly like this filling recipe!
• You can wrap pieces of red fish, caviar, greens with eggs, or boiled liver in pancakes prepared according to the recipes described. If you don’t like liver in its pure form, try making “liver pancakes from chicken by-products.”
• An interesting alternative to sweet pancakes made with milk would be lush ones. You can also make it using a simple recipe.
• Milk in recipes can be replaced with whey or water (in this case, be sure to add vegetable oil). Try cooking and.

I love cooking delicious nalistniki, especially with cottage cheese. The dessert turns out amazing: the filling does not leak out, you can clearly feel the delicate curd flavor with vanilla! Incredibly delicious! Especially for the “I Love to Cook” portal, I will tell you how to prepare pancakes that will not tear: and will remain soft and tender even the next day. The main thing is to follow the step-by-step recipe: do not add fewer eggs, do not cook with milk alone, and be sure to let the dough “rest” for an hour. So, write down the recipe for nalistniki with milk.

Ingredients:

For the test:

• chicken egg (large) - 4 pieces;
• 170 grams of flour;
• sugar - 1.5 tablespoons;
• salt - a pinch;
• milk (warmed) - 350 grams;
• vanillin - to taste;
• water (warm) - 150 grams;
• vegetable oil - 50 milliliters;
• butter (fry the foliage) - 50-100 grams.

For filling:

• cottage cheese (moderate fat content) - 300 grams;
• sour cream - 2-3 teaspoons;
• sugar - 1-2 tablespoons.

How to prepare nalistniki. Step by step recipe

1. Break the eggs into a deep bowl. If they are small, it is better to take 5 pieces. At first glance, there is too much product, especially for half a liter of liquid. However, with their help the dough will be more elastic and pliable. As a result, thin pancakes will turn out great.
2. Mix the eggs thoroughly with a mixer until smooth, being careful not to create too much foam. It is not advisable to beat with a mixer so that a lot of air does not get into the mass.
3. Add sugar and vanillin to the egg mixture. The last component must be added in moderation: otherwise the products will turn out to be bitter.
4. Warm the milk and water a little or put it out of the refrigerator a few hours before kneading the dough. Pour the prepared liquid into the egg mixture and stir.
5. Add flour and stir with a whisk. To make thin pancakes with milk perfect, the dough should have the consistency of liquid cream. If the lumps are not all separated, you can strain through a sieve.
6. Leave the dough for 1-3 hours to rest.
7. Add half a scoop of vegetable oil (I got about 50-70 milliliters) and stir.
8. Drop a little vegetable oil into the frying pan and spread over the entire surface using a napkin or brush.
9. Heat the frying pan, pour in the dough, quickly spread it over the pan, and pour the rest back into the bowl.
10. Fry the pancake until golden on one side, turn it over to the other, and carefully remove it with a spatula. It is necessary to control the heating temperature so that the product does not burn, bakes evenly, and the edges do not dry out too much.
11. Place delicious pancakes on a plate and let cool. Place the cottage cheese in a deep bowl and mash thoroughly with a fork. Add sour cream, sugar, a little vanilla, stir thoroughly. Leave for 15 minutes for the sweetness to dissolve. The dairy product should not be liquid or too fatty, and you should not beat it with a blender.
12. Place a little curd mixture on the edge of the pancake and cover the filling with the nearest edge. First wrap the sides of the product, and then roll it completely, giving the sheet a rectangular shape.
13. Ready-made pancakes can be laid out on a board and frozen, or immediately fried in butter, or made into pancakes in the oven with sour cream.
14. Throw the oil into a frying pan, heat it up, add the products and fry on both sides until golden brown.
15. Thin filled pancakes can be served with chocolate, berry sauce or sour cream, but they taste best with crushed sweetened strawberries (fresh or frozen).

Now you know how to prepare cheesecakes with cottage cheese. They cut perfectly, as the filling does not leak out, but holds its shape perfectly. The pancakes are neutral in taste: therefore, the slightest flavor shades of cottage cheese, vanilla and strawberry are clearly felt.

Pancakes are also called pancakes. There is a simple recipe for making them with milk. It won't require any unusual ingredients. The products used are very affordable.

Everyone bakes pancakes on Maslenitsa. Some people fill them with filling, others just make them sweet. As for the dough, there are also many cooking options. Nalistniki can be made with milk, kefir, or water. They turn out thin and stick off the pan so well. You can make pancakes at home using the simplest method.

Required Products

• 750 ml milk;
• 3 eggs;
• 2 tsp Sahara;
• 2 cups of flour;
• lemon juice;
• a pinch of salt;
• 3 tsp sunflower oil.

Cooking

Recipe with milk

Everyone loves to eat delicious and flavorful pancakes. The recipe for making nalistniki is very simple. Every housewife must know how to bake pancakes. You can try and cook nalistniki with milk. To do this you will need a standard set of products.

Required Products

• 1 liter of milk;
• 2 eggs;
• 1 tsp Sahara;
• a pinch of salt;
• soda on the tip of a knife;
• 1.5 cups flour;
• any vegetable oil.

Cooking

Sour milk recipe

A large number of people consider nalistniki to be the most delicious. They can be combined with many different additives. The recipe is no different from other pancakes cooked with milk and water. As a result, the pancakes turn out tasty, fluffy and aromatic.

Required Products

• 510 ml sour milk;
• 255 grams of flour;
• egg;
• a pinch of salt;
• 2 tsp Sahara;
• vegetable oil.

Cooking

It doesn’t matter which recipe you choose, you will still get tasty and soft nibbles. Not only children, but also adults love pancakes. You need to come up with the filling in advance. It can be very diverse: meat, with cottage cheese, with rice and egg. These pancakes fly off the table with great speed, and take a long time to prepare, but with great pleasure.