Thin, lace pancakes in milk are not obtained at all. Meanwhile, this skill is one of the most highly regarded among culinary specialists.
  Pancakes with milk - a universal dish. Poured with jam or cream, they can be a quick breakfast, and with caviar or red fish filling - a festive delicacy. Cooking them is not too troublesome if you know how, but thin pancakes have their own secrets and subtleties of cooking.

The main thing about the recipe for pancakes in milk

The most important thing is the correct consistency of the pancake test in milk. If it is liquid, the pancakes during frying will begin to tear, and too thick will not spread well in the pan, the pancakes will be dense, irregular in shape and lose their tenderness.

By consistency, a good pancake dough should be like freshly picked homemade cream. In any case, having prepared it for the first time, you need to let the dough “rest” and try to fry one thing. By the way, the proverb “The first pancake is lumpy” did not arise from scratch, but “lumpy” it can be obtained for various reasons - both because of the test, and from the unroasted pan, and from the wrong temperature regime. As for the test specifically, by the nature of the spreading, you can determine whether to add flour to it, or, conversely, make it thinner by pouring a portion of milk.

Of great importance for thin pancakes cooked in milk, is also the proportion of ingredients in the dough.

The second most important moment is the choice of a frying pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a short practice, you can adapt to bake good pancakes in milk with any "tool."

Ingredients

To make pancakes in milk you will need:

• milk 500 ml
• eggs 2 pcs.
• wheat flour 200 g
• vegetable oil 1 tbsp. l
• butter 70 g
• soda 1 tsp
• granulated sugar 2 tbsp. l
• mint for decoration

How to make thin pancakes in milk

Pancake dough is kneaded in a deep bowl. First, mix two eggs and sugar. The amount of sugar will be called conditionally - two tablespoons. Depending on whether the crepes are salty or sweet, the finished pancakes will vary the volume of sugar in a larger or smaller direction.

Beat eggs until sugar is completely dissolved with a mixer, blender or hand whisk.

Heat the milk to a temperature of 35-40 ° C and pour into the egg mixture.

Add a tablespoon of refined vegetable oil without flavoring.

Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do something else: to avoid the formation of lumps, flour should be mixed with a small amount of milk.

Ready dough for pancakes in milk should not be too liquid, but also not thick. If you pick it up in a spoon or ladle, it should pour in a thin stream and resemble homemade sour cream in density.

Put a teaspoon of soda and mix. We leave the dough to “rest” for 15 to 20 minutes so that all the ingredients “make friends” with each other. Many housewives cook pancakes without soda, but it is she who gives the pancakes porosity, and they are also called “lace” or “in the hole”. So they prepare not only pancakes in milk, but also, for example,.

While the dough is resting, melt the butter in a microwave or on a stove. Lubricate each pancake with ghee while it is hot. This will add to the pancakes a delicious aroma and softness.

Before starting to bake pancakes, add a tablespoon of boiling water to the rest of the dough and mix quickly. As a result, air bubbles form on its surface - just what we need to get “lace” pancakes.

We put a frying pan with a thin bottom on the fire. You do not need to grease the bottom of the pan with fat, since there is vegetable oil in the finished dough. Pour a pancake dough ladle on the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle so that it spreads evenly along the bottom with a thin layer. Reduce the fire to a minimum - so thin pancakes bake well on both sides.

Using a spatula, we raise the edge of the pancake - if it is fried, turn it over to the other side. On average, in time, each pancake is baked from 1 to 1.5 minutes on each side.

Remove the finished pancake from the pan with a spatula and grease its surface with a silicone brush dipped in ghee. We put all the finished pancakes in a stack on top of each other.

The filling for pancakes in milk can be different - meat, cottage cheese, fruits ... You can serve them without the filling, just pouring honey, garnishing with mint and berries.

If you ask a foreigner what popular dishes of Russian cuisine he knows, then he will certainly remember pancakes. This traditional Slavic pastry is famous all over the world, and its history goes back to hoary antiquity. Then, just as now, pancakes were given a special and even mystical role. They were affluence and family well-being. They were prepared on the eve of the summer, with the hope of a rich harvest, and they also saw off the summer. Nowhere in the world do they celebrate Shrovetide like ours, with all the breadth of the Russian soul.

Initially, the pancakes were cooked on a yeast dough, and after baked in Today it is almost impossible to repeat this process, if only because there are no ovens in our apartments. The old recipes were replaced by new, modernized, but no less successful ones. Which is probably the one that enjoys unquestioned success in your family. Typically, this dough is prepared in milk, with the addition of eggs and flour - this recipe can be called traditional today. But in fact, the variety of this treat is very large. Pancakes are baked with yeast and kefir, brewed with boiling water and use a variety of types of flour. Today we will tell you how to bake pancakes correctly so that they are thin, delicate and certainly delicious.

A little bit about pancakes

If the hostess has pancakes lacy and thin, this is a sign that she is an excellent culinary specialist. But not everyone can master the baking of a fastidious dish the first time. The first pancake is lumpy for everyone, but it’s much more offensive if the second and third ones, and the subsequent ones turn out exactly the same. To avoid this, you need to know a few tricks about how to bake pancakes, and we will be happy to share these secrets with you.

To begin with, we will focus on the pancake baking technique, it is the same for all recipes, and after that we will move on to various options for making the dough. Following our simple recommendations, you can easily implement the most delicious pancake recipe for your family, even without such experience at all.

Briefly about the main thing

The main components of pancake success are a frying pan and dough. They often argue about pans, some argue that they must be made of thin metal, because this is what the real one looks like, while others insist on using cast iron with a thick bottom. Which of them to believe? Both of them are right, the preparation of pancakes depends more on how much the frying pan itself will be hot and how it was used before.

Give preference to the one whose bottom is perfectly flat and free of scratches. Rinse and dry it well, then pour a little oil or other fat and heat it well over a fire. Allow to cool in this condition. Drain and boldly prepare pancakes.

Traditionally, a pan is greased with fat from an unsalted piece of fat strung on a fork. They wipe the hot surface, and then pour the dough. This is worth repeating if you notice that the pancakes started to stick a little. You can use ordinary vegetable oil by dripping a little on the pan, but it should be just a little, otherwise the pancakes will turn out to be greasy.

Test preparation

What is the most delicious pancake recipe? It is not so important what proportions of products you will use, it is important to prepare everything properly. Regardless of the ingredients to be used, the dough should be uniform and liquid. This is the guarantee that the baking will be very thin and delicate. In terms of density, it should resemble fermented baked milk and spread fluently over the surface.

Scoop a little dough, lift the soup ladle over the bowl and slowly pour it back. The stream should be smooth, uniform and not interrupted. If the dough is thick, add a little water, if liquid - flour.

It is best to mix the ingredients with a mixer, it is easier to avoid the appearance of lumps, but you can use a whisk or an ordinary fork, it’s much more convenient for you. All ingredients must be entered slowly, vigorously whipping the mass.

Add a tablespoon of vegetable oil to the dough, then the pancakes will not stick to the pan, and it will not need to be constantly lubricated. A pinch of soda added to the dough will give the most important pancake attribute - holes.

A variety of fillings are often wrapped in pancakes, if you plan to cook sweet pancakes, add a little more sugar.

Baking pancakes

Heat the pan and grease with bacon. Lift its canopy and pour a little dough in the center, about half a pot or a little more will take about one pancake. Tilt the pan away from you and start turning in a circle, making sure that the dough completely covers the surface. This needs to be done quickly so that it does not "catch". Place the skillet on the fire. As soon as the edges of the pancake acquire a golden color - it's time to turn it over. Lift the edge slightly, enter the blade completely under it and turn the pancake upside down. The movements must be neat, it is a very delicate product, and it can easily be torn. Ready pancakes are stacked, lightly smeared with melted butter.

If your frying pan is well cooked, then you can just throw the pancake into the air and turn it over. To do this, shake the pan sharply from side to side, if the pancake slides on the surface - boldly toss it up. It just looks complicated, but in fact, everything is very easy, and so you can quickly bake your favorite pancakes.

Simple tips on this end, it is time to proceed to no less important - recipes for making dough.

Classic milk pancakes

This is perhaps the most delicious pancake recipe, or one of the best. Pancakes are very tender, they will appeal not only to adults, but also to children. Before preparing the dough, you need to cool the milk and eggs a little. So protein and flour will bind better, and the dough will be smooth, without lumps.

Break 4 eggs into a deep bowl, add a teaspoon of salt, sugar 1.5 tablespoons and pour a liter of milk. Work a little with a mixer. Continuing to beat, gradually add flour (400 g). Leave for 15 minutes to "rest". Before baking, pour a tablespoon of vegetable oil and mix well. The dough is ready.

Custard pancakes

It happens that the milk bought on the eve suddenly turned sour, or kefir remained, which no one drinks. Where can I use all this miracle? Cook pancakes in boiling water. We will add a little soda - and our treat will turn out attractively openwork.

Take 2 cups of sour milk (kefir), beat 3 eggs to it. Add 2 tablespoons of sugar and a teaspoon of salt. Beat a little, then slowly add 2 cups of flour and knead. You will need a glass of boiling water, add a teaspoon of soda into it, mix and immediately pour water into the dough. Add a tablespoon of vegetable oil. Work a little with a mixer and you can start baking.

Lace pancakes (yeast)

This recipe is just a miracle. Surely your grandmother or mother cooked such pancakes - “lace”. This recipe involves the use of only warm products. For him we will prepare

In slightly warmed milk (2 cups) add 2 tablespoons of sugar, a teaspoon of salt and a bag of dried yeast. Put in heat and wait until the yeast rises from above with foam. Beat eggs (4 pieces) a little in a separate spacious bowl. Add the yeast mixture to them and mix well. Gradually add 400 g of flour, leave for 20-30 minutes warm. Boil 2 cups of water and, while stirring, pour boiling water into the mass, beat well. Add a spoonful of vegetable oil to the dough. Now you can safely bake lace pancakes. This recipe is simple, it will take no more than 30 minutes to prepare the test.

Rye flour

Have you ever tasted such a treat? No? Then you just need to cook pancakes for this recipe. Today you can buy absolutely any flour, let alone rye and even more so. So why not add a little variety. Preparing such a dough for pancakes in milk is very fast.

Break 2 eggs into a bowl, add 2 tablespoons of sugar, a teaspoon of salt, whisk a little and pour half a liter of milk. Constantly stirring, gradually introduce a glass of sifted wheat flour and a glass of rye, add a whisper of soda and mix thoroughly. Then add a spoonful of vegetable oil and you can start baking. Pancakes will not be gray, despite the color of rye flour, but rather will acquire a golden blush when frying. They will turn out thin and very gentle. Be sure to try it.

Sweet Chocolate Pancakes

Sweet pancakes will delight both children and adults. This is a great breakfast and a great dessert platform. You can wrap sweet cottage cheese with raisins and vanilla in them, or simply serve with jam, honey or fruit. So let's get started.

Mix 2 tablespoons of cocoa with 3 tablespoons of granulated sugar, beat 2 eggs and salt a little. Pour in a glass of milk, and then gradually add a glass of flour. Mix thoroughly, gradually add water to the dough - 1 cup, add a tablespoon of vegetable oil. You can start frying.

If a little creative, then you can cook the original two-color pancakes. To do this, prepare white and dark dough. Pour dark dough into a hot frying pan with arbitrary curls, and fill the gaps with plain white. You will certainly enjoy the result. It will be something to surprise guests and treat yourself.

Banana pancakes

The recipe is a bit unusual for our kitchen, and this is a great reason to try it. You will get a full-fledged dessert that does not need any additives. It is also interesting that he does not need any yeast or eggs. So let's get started.

Grate 100 g of sugar with 100 g of sour cream, then add a pinch of salt and soda. Pour 2 cups of milk into the mass, mix. Enter a little 350 g of flour and mix well, we do not need lumps. Mash one peeled banana in a separate plate into a homogeneous gruel with a fork, it must be added to the dough. Pour in a spoonful of vegetable oil and mix again. The original dough is ready.

Instead of an epilogue

As you can see, the recipes for such a moody dish like pancakes are quite simple, and for sure everyone will find products for them. They will help to realize dozens of your wildest culinary ideas, because they are often cooked with all kinds of fillings. You can prepare a wonderful treat for any holiday and please the household with delicious desserts. Not everyone can resist such a variety. To master the technique of baking pancakes is not at all difficult. If you adhere to elementary rules, you will certainly succeed. I wish you success in culinary creativity.

I don’t know a person who would not like pancakes. Of course, everyone has different preferences. Some people like thin openwork pancakes, others prefer lush pancakes, and others just love vegetable pancakes - potato pancakes, pancakes from zucchini or zucchini. And it’s possible that you love all of these options.

The theme of pancakes is very extensive, there is a place to roam our imagination. And there are so many recipes that sometimes you don’t know which one to choose. From my own experience I can say that in order to find your perfect recipe, you need to experiment for a rather long time with the quantity and composition of the ingredients. And it turns out interestingly that we all have our favorite recipes for the same dish.

If you have not yet decided which pancakes you will cook today, then I suggest that you turn to past issues and get acquainted with recipes, and.

Today we will prepare thin pancakes with milk. Please note that we will not only prepare them from wheat flour.

  Thin pancakes in milk - a proven simple recipe

Why do we love thin pancakes? Everything is very simple - they are especially delicate and tasty, such pancakes can be folded with an envelope or wrapped in them the filling. It is important that the pancakes do not tear when frying, they are elastic. I share my time-tested recipe with you. I describe the preparation in great detail, so that it becomes clear to beginners that baking pancakes is very simple.

We will need:

• milk - 600 ml
• flour - 300 gr.
• eggs - 2 pcs.
• sugar - 2 tbsp. l
• salt - 1 tsp.
• soda - 1/2 tsp.
• vegetable oil - 3 tbsp. l

1. Drive 2 eggs into a deep bowl, add sugar, salt and soda and stir well, whisking is not necessary.

2. For pancake dough, it is advisable to warm the milk a little, just try not to overheat, otherwise the eggs will curl. Pour half the entire portion of milk into the egg mixture and stir so that there are no lumps.

3. Pour in the flour, while also taking about half the entire portion. Stir with a whisk until smooth.

4. Pour in the remaining milk and pour out all the flour, stir again until the lumps disappear. When we add flour and milk gradually, the dough is more uniform.

Dough for thin pancakes by consistency should be liquid, like fat cream. The thicker the dough, the thicker the pancakes.

5. Add vegetable oil to the dough, about 3-4 tablespoons.

Pancakes will be more elastic with butter and will not stick to the pan.

6. Be sure to let the test stand for 20-30 minutes. During this time, gluten is formed in the test, which makes the pancakes elastic.

7. The pan is well heated, pour a little vegetable oil. Pour the pancake dough into the center of the pan and tilt it in different directions, make the dough spread over the entire pan with a thin layer.

8. Fry over medium heat so that the pancakes do not burn. One side is fried in about 1 minute. You can’t get distracted here, the process will go quickly. We turn the pancake over, and put the baked ones on a flat plate.

I smear every pancake with ghee, it turns out extremely tasty!

In such pancakes it is very good to wrap any filling or eat with sour cream, jam or honey.

  Custard pancakes in milk and boiling water - a step-by-step recipe

Choux pastry for pancakes is called because we pour boiling water into it. Boiling water, as it were, brews flour, the dough turns out to be very elastic, and such pancakes are tender and at the same time “reliable”, do not break. And if you like pancakes with holes, then choux pastry will be very welcome.

We will need:

• milk - 1 cup
• flour - 1 cup
• eggs - 2 pcs.
• water - 1/2 cup
• sugar - 1 tbsp. l
• salt - 1/2 tsp.
• baking powder - 1 tbsp. l
• vegetable oil - 5 tbsp. l

1. First, we drive the eggs into the bowl, add salt and sugar. Stir with a whisk.

2. Pour in the milk and stir again.

3. You can immediately add baking powder to flour. Sift the flour through a strainer and gradually pour into the egg-milk mixture. You can not stir until a homogeneous mass, as we will still add water.

4. Pour half a glass of boiling water into the dough and stir until smooth.

5. Add 5 tablespoons of vegetable oil.

6. Leave the dough to gain strength for 5-10 minutes.

7. Bake in a well-heated frying pan on both sides.

  Grandma’s recipe for delicious pancakes

Our grandmothers knew how to bake delicious cakes and pancakes. It's great that these recipes are passed on from generation to generation.

  Cooking Thin Yeast Pancakes

I used to be sure that it was impossible to cook thin pancakes with yeast. But when I tried it for the first time from a friend, I borrowed a recipe. In addition to being extremely tasty, their advantage is also that they are very elastic and never tear.

We will need:

• milk - 500 ml
• flour - 250 gr.
• eggs - 1 pc.
• sour cream - 50 ml.
• dry yeast - 1 tsp.
• sugar - 2 tbsp. l
• salt - 1/2 tsp.
• vegetable oil - 3 tbsp. l

To prepare a yeast dough, take all the products out of the refrigerator in advance, and warm the milk a little

1. Sift the flour and add dry yeast to it and mix

2. Pour warm milk into a thin stream, stir well until the lumps disappear. See that the dough begins to bubble immediately.

Milk should be warmed no more than 40 degrees

3. Drive in the egg, add salt and sugar. Mix again, cover the dishes with a towel and leave the dough in a warm place for about 1 hour to approach.

4. Bake in a preheated pan. Lubricate the pan with vegetable oil. Pancakes are very tasty, tasty and with beautiful holes.

  Cheese pancakes with herbs

The original recipe, which I saw in the magazine and immediately cooked, captivated me with its unusualness and awesome taste. Pancake dough is made with cheese. Will we try?

We will need:

• milk - 400 ml
• flour - 170 gr.
• hard cheese - 200 gr.
• eggs - 3 pcs.
• garlic - 1 clove
• baking powder dough - 1 tsp.
• dill or parsley to taste
• sugar - 1 tsp.
• salt - 1/2 tsp.
• vegetable oil - 2 tbsp. l

Milk should be at room temperature or slightly warmed up. Pour it into a deep bowl and drive eggs into the milk, stir everything well.

Pour in vegetable oil, add salt, sugar and baking powder. Mix again.

Sift flour through a sieve and add to the dough. All the time, stir with a whisk until smooth. The dough should stand for 10-15 minutes.

Grate the cheese on a medium grater and pour in the dough. Add the garlic passed through the press (optional).

Dill finely chopped and also add to the dough. Stir everything and our dough is ready.

Bake in a well-heated pan. Thin and hearty pancakes are obtained.

Pancakes can be served with sour cream or melted butter.

  Quick and delicious pancakes

In this video, look at how to cook thin pancakes with milk according to the classic recipe. Nothing complicated, quickly and simply pamper your family with a delicious treat.

  Thin delicious buckwheat pancakes

Want to diversify your menu? - Make pancakes from a mixture of wheat and buckwheat flour. Maybe the color of the pancakes will be a little darker, but we know how buckwheat is good for the body.

We will need:

• milk - 500 ml
• wheat flour - 100 gr.
• buckwheat flour - 70 gr.
• eggs - 3 pcs.
• sugar - 1 tbsp. l
• salt - 1/2 tsp.
• butter - 80 gr.
• vegetable oil - 2 tbsp. l

If you want to cook thin pancakes from buckwheat flour, be sure to add wheat flour, thanks to which the dough is contained, it gets gluten and then the pancakes will not fall apart when frying.

1. Mix wheat and buckwheat flour, add salt.

2. In a separate bowl we drive in the eggs, add sugar and stir with a whisk.

3. Melt the butter and pour in a thin stream to the eggs, while constantly stirring.

4. Add milk, again without stopping stirring.

5. Now add the mixture of buckwheat and wheat flour and stir until the lumps completely disappear. The dough should turn out to be quite liquid, similar in texture to fat cream.

The buckwheat flour test must be allowed to stand for several hours, and even better, leave it overnight in the refrigerator

6. About an hour before baking, remove the dough from the refrigerator and mix well again, it will become thicker.

7. Bake in a well-heated pan, greasing it with vegetable oil.

It remains to surprise their loved ones with delicious and satisfying pancakes.

  Pancakes with holes in milk and mineral water without eggs

Pancakes made with milk and mineral water are very tender, thin and, as you like, with holes.

We will need:

1. • • milk - 100 ml
     • wheat flour - 180 gr.
     • sparkling mineral water - 150 ml.
     • sugar - 1 tsp.
     • salt - 1 tsp.
     • baking powder - 1/2 tsp.
     • dry yeast - 1/2 tsp
     • vegetable oil - 2 tbsp. l

   Since we are preparing yeast dough, all products should be at room temperature, and even better warm.

   1. Heat the milk and dissolve the yeast in it, add sugar and the dough and leave it to stand for 10 minutes in the heat. She must rise.

2. Pour mineral water into the dough. Water should be at room temperature.
3. There we add the sifted flour, salt and baking powder of the dough. Mix all the ingredients well and leave in a warm place for about 20 minutes.
4. During this time, the dough should "come up", rise. It remains to bake pancakes in a heated pan, periodically lubricating it with vegetable oil.

  Video on how to cook fishnet pancakes with a bottle

  Crepe Suzette Pancakes with Orange Sauce

Gourmet French dessert made from ordinary pancakes with milk. The secret of their popularity in citrus notes of dough, delicious caramel orange sauce and the original presentation of the dish. Such pancakes can quite surprise guests for the holiday.

We will need:

• milk - 260 ml
• flour - 110 gr.
• eggs - 2 pcs.
• butter - 50 gr.
• sugar - 2 tbsp. l
• salt - 1/2 tsp.
• orange zest - 4 tbsp. l
• orange juice - 2 tbsp. l

For the sauce:

• orange juice - 150 ml
• orange zest - 4 tbsp. l
• sugar - 2 tbsp. l
• butter - 50 gr.
• orange liquor - 50 ml
• brandy, rum, cognac or whiskey - 100 ml

1. Beat eggs with sugar and a pinch of salt. It is convenient to do this with a mixer.

2. Melt the butter, pour into the egg mixture, pour in half the milk, and add the flour a little. While continuously stirring. When the dough thickens, pour the remaining milk.

3. On a grater rub the zest of orange. Before washing, rinse the orange with warm water. Knead the zest in the dough and pour 2 tablespoons of freshly squeezed orange juice. The dough should resemble the cream consistency.

4. Bake pancakes in a hot pan on both sides.

5. Now it's time to cook a delicious orange sauce. Pour 2 tablespoons of sugar into a dry pan and as soon as it starts to melt and change color, add butter.

Cook the orange sauce with continuous stirring.

6. Add the orange zest and juice to the sauce. The sauce should be a beautiful amber color, thick.

7. Put the pancakes in the pan to the sauce and heat on both sides. Pour the orange liquor into the pan and heat until thickened. At the same time, the pancakes can be turned over again so that they are thoroughly soaked.

If you do not have orange liquor, it does not matter, replace it with any other

8. You can already serve this delicious dessert. But if you want to surprise guests, then we will serve our pancakes “with a twinkle”. Pour pancakes in a brandy pan, cognac, whiskey or rum and set on fire.

Alcohol burning is called flaming. The dish is poured with brandy, rum, whiskey or cognac and set on fire. At the same time, part of the alcohol evaporates, and the dish gets a rich original flavor. In the dark, such a presentation looks enchanting.

Serve this delicious dessert with slices of orange and a scoop of ice cream.

Bon Appetit!

As you can see, there are a lot of recipes for such a simple dish as pancakes. Experiment, diversify your menu and then your loved ones will say: “There is happiness!”.

How to make pancakes in milk

Why are pancakes poorly removed from the pan? How much dough to pour, what density do it? - These and other questions are often asked by novice cooks in the comments. Therefore, I decided to tell in detail how to cook pancakes in milk - a step-by-step recipe with a photo will be for beginners something like a “cheat sheet”, which you can look into if something is forgotten. I believe that the simplest, most common recipe for pancakes in milk is exactly what you need to start with if you want to learn how to bake delicious pancakes. The technology is simple, proven, the proportions are verified, so that everything will work out for you!

I have been using this pancake recipe for several years. Delicious and tender always come out.

Ingredients

To make pancakes in milk you will need:

• milk of any fat content - 0.5 liters;
• eggs (not very large) - 2 pcs;
• granulated sugar - 3 tbsp. l;
• salt - 0.5 tsp;
• refined sunflower oil - 2 tbsp. l;
• wheat flour - 200 g (this is 1 faceted glass and another third).

The recipe for pancakes in milk

The first thing I do is sift the flour. I strongly advise you not to skip this step. Sifting flour through a sieve with small cells, you enrich it with oxygen and remove all impurities that have fallen during packaging or processing.

Add sugar and salt. You can put less sugar, my pancakes were slightly sweet. But in principle, they have such a taste that they are suitable for stuffing with unsweetened fillings, and with sour cream, jam perfectly.

I break two eggs into another bowl. Beat with a whisk until bubbles and light foam appear.

I pour a glass of milk into the egg mixture. For now, enough, then add the rest.

Beat milk with eggs. I pour it into a bowl with flour, stirring so that there are no large lumps.

The dough at this stage will be thick, be sure to beat it well until smooth.

Tip.   When stirring, pay attention to the areas near the walls of the dishes - dry flour may remain there.

In the photo you can see what the dough for pancakes in milk will be at the first stage. It is completely homogeneous and resembles condensed milk in density. It flows easily from the corolla, lays on the surface with soft waves, leaving traces.

The finished pancake dough will not be completely liquid, but it spills easily from a spoon or ladle. A funnel or pit is noticeable on the surface, if you do not notice anything like this, then thickly pour milk.

I pour in sunflower oil. I work again with a whisk, combining the oil with the dough until all the oil stains disappear. Leave to "rest" for 10-15 minutes. It is possible that after proofing the dough thickens a little, then dilute with milk or warm water.

I grease a frying pan with a piece of bacon. Economically, pancakes are not greasy and at the same time not dry. And do not burn. I make fire a little stronger than average.

I knead the dough, scoop it with a ladle and pour into a hot frying pan. Regarding the pan: it is very important to have a pancake pan with a thick bottom, non-stick coating and a convenient handle. So that you can easily maneuver, twist and tilt, dispersing the dough with a thin layer over the entire area. Then thin, even pancakes will definitely work out! It is difficult to say how much test to recruit, it is determined by the first pancake. Type 3-4 tbsp. l, bake a pancake and make adjustments.

I turn it over not with a spatula, but with my hands, it’s more convenient for me. I use a toothpick along the walls, slightly raise the edge and grab it with my hands. Quickly turn over and finish on the other side. In time, about a minute from the first side and 20-30 seconds from the second.

Tip.   To prevent pancakes from being dry, grease the pan after one or two servings of the dough.

I put the finished pancakes in a pile on a large plate and cover with a bowl. It is important that the diameter of the bowl is larger than the plate, otherwise the condensate collected on the walls will drain into the plate with pancakes.

You can not cover the pancakes, but grease them with butter and put on the table - immediately from the pan they are the most delicious!

Appetizing rosy pancakes in milk are ready! I tried pancakes with recently cooked and really liked it! I hope that I explained in detail and clearly how to cook pancakes with milk, and my step by step recipe will be useful to you. If you suddenly have questions - ask in the comments, I will try to answer quickly. Good and tasty pancakes for everyone! Your Plyushkin.