Not only on Shrovetide we remember this golden round delicacy, sometimes on ordinary days we prepare pancakes for breakfast. From time to time you want to please yourself and your loved ones with a hearty and favorite dish. But nevertheless, thin pancakes with milk with holes, we do not bake so often. The Farewell to Winter Festival is just a suitable occasion, especially since Maslenitsa lasts a whole week.

Usually, during the week of celebration, I manage to cook almost all kinds of different pancakes. Well, how else, you want to have a tasty treat every day, but you don't want to eat the same pancakes. You have to apply all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please after all. Pancakes can be thick and fluffy made from yeast dough, and with milk or kefir, or they can be thin and delicate, so that they glow through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to make delicious thin pancakes in milk, very thin and with holes. Even these pancakes, there are many varieties and methods of preparation. So wind up on a mustache and be sure to try cooking. And your household will definitely thank you for this.

How to cook thin pancakes in milk - a step by step recipe

We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, complex or rare components are not required, everything is very simple and is in any refrigerator. Eating such thin pancakes in milk is good with any fillings, although if there are too many holes in them, then it is problematic with liquid ones, for example, with honey, if you want to wrap the filling. It is more convenient to dip such thin pancakes in liquid fillings, and wrap thick ones. Thin pancakes can be eaten with meat, and with an egg, and with red fish, there are many interesting options. But no one has canceled the fresh tasty sour cream and cottage cheese, the preparation of jam and jam from the summer, even ice cream.

• milk - 500 ml,
• flour - 1 glass,
• eggs - 2 pcs,
• sugar - 2 tablespoons
• salt - 0.5 teaspoon
• baking soda - 0.5 teaspoon
• lemon juice / vinegar - 1 teaspoon

Preparation:

1. Remove milk and eggs from the refrigerator in advance so that they are at room temperature. Foods at this temperature are whipped and mixed better.

2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until lightly creamy. You can do this with a mixer, but our task is not beaten eggs, but so that the sugar and salt dissolve. The foam should only appear around the edges of the bowl.

3. Pour milk into eggs and stir.

4. Sift the flour into the milk-egg mixture. Sifted flour will mix better and form less lumps. Continue stirring the dough with a whisk until all the lumps dissolve. It is important to grind them, because the lumps will remain in the finished pancakes and will not dissolve.

5. Now add vegetable oil to the dough. This is necessary so that you do not have to pour a lot of it into the pan and the pancakes do not turn out to be too greasy.

6. At the very end, add the slaked soda. To do this, mix lemon juice and baking soda to create a foam. The chemical reaction continues in the dough, which will create gas bubbles, which will subsequently turn into holes.

7. Preheat a flat skillet with a thick bottom. Classic cast iron pans work well as they distribute heat well. But you can also take special pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.

8. For the very first time, the frying pan should be spread with a thin layer of vegetable oil. To see if the pan is hot enough, pour the first pancake. It will also become clear to you whether the batter is enough. The density will depend on how thin they will be. The thinner the dough, the thinner the pancakes.

But it is important to find a balance, too thin dough will creep and pancakes will tear when removed. No wonder they say "the first pancake is lumpy." It is he who is the test one.

9. Use a ladle to pour the pancakes. Pour just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads evenly over its surface.

On a well-heated frying pan, the dough will set immediately, and holes, which many love so much, will immediately form.

10. When a blush begins to appear on the edge of the pancake, and the middle ceases to be liquid, it's time to turn the pancake over. Take a wide spatula and turn the pancake over. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on one side only. This is perfectly acceptable if they are very thin and baked through.

11. To remove the finished pancake, you need to pry it off with a spatula and put it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to bake. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.

It is very tasty if you spread a little butter on each pancake. But this will add fat to them.

By the way! You can vary the amount of sugar in the pancake dough depending on your preferred filling. For pancakes with meat, eggs or cheese, it is better to make the pancakes less sweet. For dessert fillings, add more sugar. The main thing is not to remove the sugar, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be convenient and tasty.

Enjoy your tea!

Thin pancakes with milk and starch

Another secret of making thin pancakes in milk is to add a little potato starch to the dough. It helps to increase the viscosity of the raw dough, which makes it bake better and the pancakes do not break. Starch practically does not affect the taste, it is not noticeable against the background of eggs, milk and butter, which we use in the classic recipe. The pancakes will be just as beautiful, ruddy and soft.

For the test you will need:

• warm milk - 300 ml,
• flour - 6 tablespoons,
• potato starch - 1 tablespoon
• egg - 1 pc,
• sugar - 1 tablespoon
• salt - 0.5 teaspoon
• soda - 0.5 teaspoon,
• lemon juice or vinegar 9% - 1 teaspoon

Preparation:

1. Stir the egg, sugar and salt in a bowl to dissolve. Whisk until light foam appears.

2. Pour milk into the egg and stir until smooth.

3. Add flour and starch to the mixture, stir well with a whisk until all the lumps are dissolved.

4. After stirring the dough with flour, add the butter. If you pour it in earlier, then it will not allow the eggs to beat well. Stir the oil with a whisk until it is no longer visible on the surface. At the very end, add soda slaked with lemon juice.

5. Pour the dough into a preheated skillet with a ladle so that it spreads very evenly. Holes should form right at this moment, which means that the dough for thin pancakes was successful.

6. Fry each pancake on both sides until golden brown. Remove ready-made blini pancakes from the pan and put in a stack.

After you have baked at least half of the pancakes, you can roll the ready-made ones into tubes or an envelope. Wrap the finished filling in them or lay out beautifully on a plate.

Put sour cream, jam, honey in bowls and serve with pancakes to the table. Help yourself and make your family happy!

Custard pancakes with milk - thin and with holes

What is the difference between ordinary thin pancakes with milk and custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But the main secret is that in the process of kneading, boiling water is added to the dough, which, as it were, brews it. If you have not tried this recipe for thin pancakes with holes so far, then you should do it.

For pancakes you will need:

• milk - 200 ml,
• boiling water - 200 ml,
• flour - 150 grams,
• eggs - 2 pcs,
• vegetable oil - 2 tablespoons,
• sugar - 1 tablespoon
• salt - 0.5 teaspoon
• baking powder - 1 teaspoon,
• butter optional.

Preparation:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Stir well with a whisk or mixer.

2. Add baking powder to the future dough. You can use special baking powder, or you can make a baking powder yourself by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. The sifted flour will mix much better with the liquid portion and will leave fewer lumps. Plus, the air-saturated flour will make the dough more airy, which will make everyone's favorite holes appear.

4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out to be a little thick for thin pancakes, but this is by design, because so far we have added only part of the liquid, namely milk and eggs.

5. Now add vegetable oil to the dough and stir well. Boil the kettle and pour a glass of boiling water over it. Stir the dough immediately so that it does not become lumpy. Stir for a couple of minutes, then leave the dough to sit for a while. During this time, you can just preheat the pan.

6. A preheated pan for pancakes, usually with a thick bottom and low sides, spread with a thin layer of vegetable oil using a brush. Then, scoop up the dough with a ladle and gently pour into the hot skillet, tilting it slightly. The dough should be spread in an even thin layer.

7. As soon as the center of the pancake ceases to be liquid and a golden crust appears along the edges, the pancake can be turned over to the other side. bake it on this side for another 5-7 seconds, then remove and stack.

Serve pancakes with butter, get the tastiest jam and other fillings out of stocks. Wrap the meat or cottage cheese.

Bon Appetit!

Cooking delicious thin pancakes in milk without eggs

Sometimes pancakes with milk without eggs is a necessary measure, if suddenly there are no eggs at home, and sometimes it is a deliberate choice. These pancakes are also very tasty and the difference is really noticeable. It turns out eggs give a very recognizable flavor to the pancake dough. If you remove them from the recipe, then the taste will change. But such pancakes have their own charms. They still come out fragrant, ruddy and with holes.

In this recipe, I'll show you how to make choux pastry with hot milk, but without using eggs.

We need:

• milk - 1 liter,
• flour - 500 grams,
• butter - 100 grams,
• sugar - 3 tablespoons,
• salt - 1 teaspoon
• starch - 2 teaspoons.

Preparation:

1. The procedure for making custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of room temperature milk with flour.

2. Add sugar, salt and starch there. Now knead the dough well. It will turn out to be thick enough, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.

3. Put a saucepan on the fire and heat the second half of the milk (another 500 ml) in it. Place a 10 gram piece of butter in the milk and let it dissolve completely.

4. As soon as the milk starts to boil, pour it into the dough prepared before. Stir the brewing dough vigorously with a whisk or spoon until it is even and all lumps are gone.

6. Dough ready for baking should resemble good kefir in density.

7. Preheat a skillet and pour the dough over it with a ladle. Spread the dough over the entire surface in a thin layer. It will immediately begin to bake and holes will appear.

8. Once the center is baked, turn the pancake over to the other side. Remove the finished rosy pancake on a plate. You can stack them in a pile, or you can fold each pancake.

Delicious thin pancakes in milk without eggs are ready. You can set the table!

Chocolate pancakes with milk - a step by step recipe with a photo

And you may not have had time to taste such delicate delicious chocolate pancakes. As it is not surprising, not many come to such a recipe themselves, but since you can cook thin pancakes in milk as a dessert, why not make them chocolate? This idea seemed to me very entertaining, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table for one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Shrovetide to add variety to the daily pancake marathon.

To make chocolate pancakes you will need:

• flour - 330 grams,
• milk - 1 liter,
• eggs - 2 pieces,
• sugar - 3 tablespoons,
• salt - 0.5 teaspoon
• vegetable oil - 3 tablespoons,
• cocoa powder - 3-4 tablespoons,
• vanilla sugar or vanilla extract.

Preparation:

1. Break eggs into a bowl and add sugar and salt. Whisk well until light foam forms.

2. After beating the eggs a little, you can add vegetable oil to them and mix well again. Do not add the butter right away, it interferes with the beating of the eggs, enveloping them.

3. Take a classic cocoa powder, with it pancakes will be tastier than with instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as there are often quite large lumps in it.

4. Whisk the eggs and cocoa well until smooth. Now you need to add about a third of the milk. It is best to preheat the milk so that the cocoa dissolves well and does not feel like a powder. Stir milk into this mixture.

5. Sift flour through a sieve and add it all at once to the future dough. Now you need to mix it well until all the lumps dissolve. Thick dough is easier to mix than thin dough, so we will finish the dough later on.

6. Knead the dough for a few minutes, until it is smooth like sour cream. Add a bag of vanilla sugar or a teaspoon of vanilla extract in the process for a brighter flavor.

7. Add remaining milk and mix well. If suddenly there are lumps in the dough, then it can be filtered through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before baking thin chocolate pancakes in milk.

8. Bake thin chocolate pancakes in milk in a well-heated heavy-bottomed skillet. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or pancakes cannot be removed, then you can grease the frying pan with a brush every time. Bake pancakes on both sides.

If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This can be slaked soda or baking powder. You can put it at the end of kneading the dough.

Stack or roll the finished pancakes. They can be served with sour cream, jam, honey, whipped cream and fruit. It will be just as good with condensed milk or syrups.

Have a nice carnival!

Buckwheat pancakes in milk - recipe without yeast

We continue to cook thin pancakes in milk with holes. We have already prepared classic, custard and even chocolate pancakes, and now it's time for buckwheat pancakes. These are very tasty pancakes that rightfully take their rightful place on the table of good housewives. In addition to being tasty, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors prepared pancakes.

For cooking you will need:

• milk - 1 glass,
• eggs - 2 pcs,
• sugar - a tablespoon without a bump,
• salt - a pinch
• buckwheat flour - 2 tablespoons with a slide,
• wheat flour - 2 heaped tablespoons,
• vegetable oil - 1 tablespoon.

For a detailed and understandable recipe for making thin buckwheat pancakes, see the video.

Thin openwork pancakes with milk and mineral water

Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special method of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to the gas bubbles in the water, bubbles are also formed in the dough, which, when baking pancakes, become our favorite holes.

For cooking you will need:

• flour - 200 grams,
• eggs - 3 pcs,
• milk - 1 glass,
• mineral water with gas - 1 glass,
• sugar - 1 tablespoon
• salt - 0.5 teaspoon
• vegetable oil - 2 tablespoons.

Preparation:

1. Cooking thin openwork pancakes on mineral water practically does not differ from the classic recipe for pancakes on milk. First, stir the eggs, sugar and salt with a whisk.

2. Add a glass of milk at room temperature. Stir.

3. Gradually add the sifted flour while continuing to stir the dough. Gradually, all the lumps should grind and the dough should become homogeneous.

4. Pour vegetable oil into the dough and stir well until it disappears from the surface.

5. Now it's time to add mineral water with gas. Do not use flavored water for making pancakes, otherwise it can spoil the pancakes. Better to take neutral water or just carbonated drinking water. The water should not be from the refrigerator, but also at room temperature.

6. Stir water and dough and now you can start baking pancakes. To do this, heat a skillet and pour the dough onto it using a ladle. In a well-heated skillet, the dough will bake very quickly. Remember to turn the pancake over and fry it on the other side for a few seconds before removing.

such pancakes are very thin and delicate, almost like lace. there is one pleasure. Choose toppings of your choice and enjoy the crêpes with your family!

Lace pancakes with milk - a detailed video recipe

You may have already seen that now lace pancakes have become incredibly popular, which, like openwork napkins, are woven from intricate patterns. You can cook them in different ways, but I will show you a recipe for making a dough in milk. The main thing that is needed to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the pan. It is with such a bottle that beautiful patterns are drawn, so that later they can be baked into an original lace pancake. Fantasy can be turned on in full, someone draws flowers, someone hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

How to cook thin lace pancakes in milk, see below.

Good day to everyone who looked at my blog! And I guess what exactly you are going to cook today. Beautiful and ruddy pancakes with milk are traditionally baked in Russia on Maslenitsa. On the eve of this spring holiday, I am going to bake a lot of different pancakes. And I invite you to participate in this with me.

In 2019, we say goodbye to winter and meet spring from 4 to 10 March. We bake different types of pancakes throughout the whole butter week. This treat symbolizes the sun and the Russian people so invites the sunny spring to come sooner.

The treat is served hot and hot, hot with honey, jam or sour cream. We have learned how to stuff a variety of pancakes. And they even tried to make them out of them.

Russian cuisine boasts a wide variety of pancake dough. It is made with wheat, buckwheat or oat flour. Several types of pancake treats are prepared during the whole Maslenitsa week. Each housewife should be able to cook a variety of varieties of this festive dish.

We have already looked at the recipes. And they tried to bake the lenten leaflets. And today we analyze in detail how to bake pancakes in milk and make dough for them. Here are the most popular and simplest ways. Choose which one you like and cook with pleasure!

Recipe for custard pancakes with holes in milk without soda

Custard, thin, lace - this is a great option for young housewives. Such pancakes are very thin, beautiful in appearance and do not tear. The fact is that the dough gets additional elasticity due to the infusion of flour. After all, boiling water is added to it during manufacture.

Preparation:

First, combine salt, sugar and eggs in a large bowl. The holes in these pancakes are provided by a thin layer of dough and a large number of air bubbles in it. Therefore, you need to beat the dough thoroughly.

All products must be removed from the refrigerator in advance so that they are at room temperature.

Rub with a whisk. Add butter and half of the milk to the mixture.

Gradually, continuing to stir, add the sifted flour. Add the remaining half of the milk. Knead a thick dough like pancakes.

You can add a little vanilla if you like. This is if your pancakes are with a sweet filling. Mix everything well with a whisk or beat with a mixer.

We begin to brew the dough. Pour boiling water into the resulting mixture. Mix the ingredients vigorously until smooth. At this stage, add vegetable oil.

To make the gluten swell well, leave the dough to stand warm for half an hour.

This will give the finished products elasticity. They will not break, even if we bake very thin pancakes.

After that, you can start baking. The less dough we pour into the pan, the thinner the product is.

The pan for making pancakes should be separate. It is not recommended to cook anything else on it.

Fry one side of the pancake for 1 minute, then turn it over with a spatula and fry for another half minute on the other side.

Do not forget to shake the dough so that it remains homogeneous.

We put the finished pancakes in a pile. If you are not afraid of fat content, grease each with melted butter. You can roll it up, add the filling, or fold it into envelopes, which is also very beautiful. The treat was beyond praise!

Thin pancakes with milk and eggs

This version of the test allows you to get bubbles due to the baking powder. The chemical reaction of baking soda does not guarantee excellent results.

I take homemade sour cream, very fat. If your sour cream is low in fat, add not one, but two tablespoons. Pancakes from her acquire a delicate, creamy taste.

Preparation:

It is necessary to mix eggs, salt, sugar into a homogeneous mass. Whisk the ingredients gently. At this stage, you need to decide whether the baked goods will be sweet or neutral in taste for the meat filling.

You can't do without sugar at all. Otherwise, your products will be pale. An appetizing crispy surface cannot be achieved.

Therefore, if the filling is unsweetened, add one teaspoon of sugar to the dough.

After that, you need to add sour cream and milk to the mixture. Mix the whole mass again with a whisk until smooth. If you have a mixer, you can use that too. But even without the use of the technique, the pancakes turn out to be beautiful, lacy and in a hole.

Add the sifted flour in portions, stirring gently after each spoonful of flour. This will help prevent clumps from appearing. At the same stage, a baking powder is added to the dough. And again, gently mix everything.

If the pancakes will be served with a sweet filling, add vanilla sugar.

We leave the dough for half an hour so that the gluten swells. After this time, you will see a lot of bubbles on the surface of the dough. After that, the pancakes can be fried.

How is it guaranteed to get the desired lace holes? You should choose a cast iron skillet or a non-stick skillet. You can also grease the surface of the pan with oil before each pancake. Fry over medium heat, preheating the pan.

If you pour the dough into an insufficiently hot frying pan, then the holes will not work.

Due to the baking powder in the dough, a large number of bubbles. Look at the photo of which pancake is laced, which is what we needed.

I want to recommend this recipe to young housewives who are not yet confident in themselves. This simple option will give you great results. Of course, with the exact execution of all these stages. Pancakes do not stick to the pan, do not break and turn over without problems. Therefore, they are a universal option for any novice cook.

Pancake dough recipe with milk and mineral water

This method allows you to cook pancakes in milk without the use of soda and other chemical leavening agents.

The secret ingredient here is sparkling mineral water. Which will provide an increased number of bubbles in the dough. Even if you don't have your grandmother's secret frying pan or special pancake maker, it doesn't matter. Pancakes with mineral water are obtained in 100% of cases.

This recipe will also be attractive to anyone who does not like the taste of soda in ready-made meals.

For gourmets and lovers of natural taste of products, this baking method can be recommended.

Preparation:

To prepare pancakes, do the following:

The soda bottle must be warm and sealed.

Separate the whites from the yolks. We put the proteins in the refrigerator. Grind the yolks in a large bowl with sugar and salt. Gradually adding milk and sifted flour.

Cover the bowl with a towel and leave for 20-30 minutes to swell the gluten. The dough will become more viscous and elastic.

After half an hour, beat the cooled proteins with a mixer until strong "peaks"

Combine the dough and protein foam together. Add proteins in portions and without stopping mixing the dough.

Now we open a bottle of mineral water and pour two-thirds of a glass into the dough. The dough bubbles powerfully. The pan is already heating up over the highest heat.

To make these pancakes, I used a non-stick frying pan. It is enough to grease it with oil just before making the first pancake.

Serve hot and hot. With sour cream, condensed milk or jam. And of course with strong, hot tea. Enjoy your tea!

Lace pancakes with holes in milk without eggs

Imagine your favorite treat can be baked without eggs. Moreover, finished products will also delight the hostess with beautiful holes. Which are formed due to the reaction of soda and vinegar.

The absence of eggs does not affect the consistency of the pancakes, the main thing is to beat the dough thoroughly. Such an economical option can be a lifesaver for any housewife. After all, the absence of eggs in the refrigerator is not a reason to refuse a treat.

Watch a video from ORT TV channel about how simple and easy it is to make pancake dough without eggs.

As you can see, it is quite possible to make dough without eggs for pancakes. And the taste of finished products will not suffer from this.

Secrets of openwork and thin pancakes

And finally, I would like to list the main secrets of baking. They will allow you to bake the most delicate and cool.

To make pancakes with milk perfect, use the following tricks:

1. A small amount of vegetable oil must be added to the dough. This will prevent the baked goods from sticking to the pan. And the bottom doesn't have to be greased every time.

2. Grease the pan or not? Usually, before baking, grease the work surface with a piece of lard or butter. If the coating is non-stick, then you can do without it. It is believed that the best frying pan is cast iron. In such a pancake maker with low sides, nothing is cooked except pancakes.

3. For the delicacy of thin pancakes, it is necessary to beat the dough thoroughly, saturating it with oxygen bubbles.

4. And to make the dough light and tender, the flour must be sieved.

5. When choosing flour, we look only at the highest grade with good gluten.

6. Having prepared the dough, leave it for 20-40 minutes to swell the flour gluten. The dough will become more viscous. You can add a little milk or water to obtain the desired density.

7. Baking pancakes for an average family takes at least 60 minutes. During this time, the heavy fraction sinks to the bottom. And the very last ones turn out to be thick and, unfortunately, no longer openwork. Therefore, before adding the next portion of the dough to the pan, it is recommended to shake it.

8. Flavoring the finished products with oil or not is up to the hostess to decide. Because a stack of pancakes takes up to 200 grams of butter. And the resulting meal will be very high in calories. If you are losing weight, then you can do without it. Use fresh fruit or puree as a topping.

On this I will say goodbye to you until the next recipes. Leave your feedback and wishes in the comments. I wish everyone a fun and tasty wide Maslenitsa! Thank you to those who cooked with me today!

Who among us doesn't like pancakes? The question is rhetorical. Today we will treat households and neighbors with delicious thin pancakes with milk. Although you probably won't be able to cook a whole stack like for Shrovetide. As is usually the case, during the baking process, ready-made milk pancakes are pulled apart by everyone who smells their aroma. You should not despair, an empty plate is an indicator of the great culinary skill of the hostess. And the fact that pancakes with milk really turn out with a bang, you will now see for yourself.

Recipe for thin pancakes with milk

Ingredients:

• Chicken eggs - 3 pcs.
• Sugar - 2 tbsp. spoons
• Salt - 1 tsp
• Milk - 3 cups
• Flour - 2 cups
• Vegetable oil - 1 tbsp. spoon
• Vanilla to taste

To make the pancakes a success, I recorded a detailed video and posted it on my You Tube channel. Therefore, if you like video recipes more than step-by-step photos, you are welcome:

How to cook

Break three eggs into a bowl. Add 1 teaspoon of salt.

1 tbsp. a spoonful of sugar and 0.5 teaspoons of vanilla essence are also sent to the dough.

Stir the dough with a fork. It is not at all necessary to whip the mixture into a foam; it is enough to achieve uniformity.

Pour in 1 glass of milk at room temperature. Attention: according to the recipe, we need 3 glasses of milk - but we are pouring in only one so far.

Sift 2 cups of flour into the resulting mixture, stir. At this stage, the most important thing is to achieve uniformity. A mixer will help to achieve the smoothness of the dough.

When all the flour is mixed in and there is not a single lump in the dough, pour in the rest of the milk. Remember that milk should be warm, but not hot.

Stir the dough and pour in 1 tbsp. a spoonful of vegetable oil. Adding oil will allow the pancakes to be easily removed from the pan and use less oil during frying.

As a substitute for vegetable, you can add two tablespoons of melted butter, the dough will be with holes and the pancakes will acquire a beautiful golden color.

The dough for thin pancakes with milk should turn out to be liquid, smooth, homogeneous.

Prepared on a similar consistency test.

The dough for pancakes with milk ends up as very thin sour cream or heavy cream, but not like water.

Heat the frying pan (preferably with a non-stick coating) on ​​the stove until hot. Lubricate with vegetable oil (only before the first pancake), you can grease with a piece of butter or even a piece of bacon. Pour a ladle (it takes me a little more than half of a standard ladle for one pancake), fry the pancake until golden brown. Using a spatula, turn the pancake over to the other side and fry again. We do this to everyone.

After removing from the pan, the pancake can be greased with a piece of butter.

Probably thin pancakes with milk are the best that skilled chefs could come up with. It is difficult to appreciate such a wonderful gift to humanity. After all, pancakes themselves are incredibly tasty, but you can also make unmatched rolls, original cakes from them, you can fill other dishes with them, and you can use the filling for them yourself. Pancakes can be sweet or contain liver, zucchini, oatmeal, etc.

Today I told you the basic recipe. Having mastered it, you can start experimenting, trying and looking for such options with which you can surprise your family and friends. For those who have just embarked on an exciting, full of discoveries path to the country of Culinary, I want to say: Do not worry about the first pancake, let it be lumpy, not scary. But without the first, there will be no second pancake, there will not be your personal victories, you will not be able to feel the satisfaction of your creative needs. And therefore - go for it! And I will try to help you in everything. If you have any questions about the recipe, I'm always happy to answer. Take note of the article: to avoid possible mistakes.

The best thank you for the recipe is adding a photo. If you have a moment to take a photo and post it in the comments, I will be very grateful to you. Thanks!

In contact with

The ability to bake pancakes is one of the basic skills of a true culinary specialist. It would seem that there is nothing complicated in this: he made the dough thinner, and bake thin pancakes for himself. However, for some reason, pancakes are often not very thin, poorly removed from the pan or torn when trying to wrap something in them. For the "right" pancakes, you need the "right" recipe. The pancake dough should be much thinner than, say, the pancake dough, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water and get the consensus you need. But kefir is completely unsuitable for making thin pancakes, as it adds splendor, unnecessary in our case. For the same reason, thin pancakes cannot be made from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are some more tips to help you make pancakes without worry.

... All ingredients for the dough should be at room temperature.

Add flour to the liquid, stirring gently and thoroughly. Stir by hand, trying to avoid using a mixer and blender as much as possible: this will slightly change the taste.

Sift flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add some vegetable oil to the pancake batter so that even the thinnest pancakes will not stick to the pan.

... To bake pancakes, you need to have a separate frying pan, in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new skillet should be ignited over a fire with coarse salt. The salt "draws in" all unnecessary substances from the surface of the pan. After baking, shake off the salt, wipe the pan with a clean cloth and brush with a thin layer of vegetable oil. After baking the pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with annealing again.

If you still have to grease the pan with vegetable oil, then do it by dipping half of a raw potato or onion into it. Or prick a piece of raw bacon on a fork. You do not need to pour oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Fold the finished pancakes in a stack, smearing each with melted butter.

The filling for the pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until tender, and then chopped in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can make buckwheat stuffing with meat and onions. You can also add a boiled egg to it. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes in different ways. The easiest way is to fold it into a triangle. Place the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they unfold easily. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With such a wrapping, pancakes are usually not fried. The pancakes can be rolled up in an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet, or heated in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, then you get a pretty reliable design that can even be deep-fried. The "envelope" folding method is the most reliable. To do this, place the filling in the center of the pancake, fold the opposite edges so that they "meet" over the filling, and do the same with the other pair of edges. For strength, you can grease the edges of the pancakes with protein. The spring rolls can be made into a bag: simply gather the edges of the pancake together and tie with a sprig of herbs.

A curious variation of spring rolls are pancakes with a bake (or bake, as they say). In this case, the filling is not wrapped, but baked together with the pancake. Place the filling in the center of the pan, top with the dough and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, the baked pancakes are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tbsp flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Preparation:
Heat the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the required consistency is obtained. The crêpe dough should be like low-fat cream. When baking, you do not need to grease the pan with oil. Turn the heat slightly above medium, so it will take about 1 minute on each side. Stir the dough periodically during baking to maintain a uniform consistency.

Dough for thin pancakes No. 2

Ingredients:
1 liter of milk
2 stacks flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Preparation:
Stir 200-300 ml of warm milk with eggs, sugar and salt. Add flour and stir thoroughly until smooth. Add butter, stir and pour in the remaining milk, stirring constantly. Bake the pancakes as usual.

Dough for thin pancakes No. 3

Ingredients:
1 stack. flour,
3 eggs,
3 tbsp butter,
2 stacks milk,
1.5 tbsp Sahara,
salt.

Preparation:
These pancakes are prepared with a mixer and have beaten eggs in their composition, but they still turn out to be thin and elastic. Grind the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour the egg-oil mixture and 1 cup of milk into it. Let the flour swell for an hour. Then pour in a second glass of milk. Beat the egg whites separately with a pinch of salt until smooth, and gently mix into the dough. Bake as usual. The finished pancakes should be as thick as a napkin.

Ingredients:
1 stack. flour,
1-2 stacks beer,
2 eggs,
1 tbsp Sahara,
salt.

Preparation:
Mix flour, 1 cup. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make a batter. Pancakes according to this recipe are delicate, delicate and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tablespoons with a top of flour,
1 tbsp melted butter
1 tbsp with a top of sugar,
½ tsp salt,
½ tsp soda.

Preparation:
This is another recipe for thin pancakes, cooked against all recommendations. Despite the fact that the recipe contains kefir, the pancakes are delicate and delicate. Beat eggs with a mixer, add salt, sugar, baking soda and beat again. Add melted butter, flour, some kefir and beat until fluffy. Then pour in the remaining kefir. Bake the pancakes immediately, this dough cannot stand storage. Grease the finished pancakes with melted butter. They can be stuffed like regular thin pancakes.

Ingredients:
1 stack. flour,
500 ml of milk
3 eggs,
50 g butter
salt, sugar - to taste (depending on the filling).

Preparation:
Separate the yolks from the whites. Mash the yolks with soft butter, add sugar and salt. Pour in 1 glass of milk and stir well. Pour the sifted flour into the egg and milk mixture and stir very well. You can use a mixer or whisk. Then pour in the remaining milk, stir and let sit for 2 hours. Whisk the whites into a lather with a pinch of salt, gently pour into the dough, stir and leave for 15 minutes. The dough should turn out like cream to create very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, a lot of skill is required. Fold the finished pancakes in a stack, brushing each pancake with melted butter. Cover a stack of pancakes on top with a wide plate or a special pancake lid. This is to prevent the edges of the pancakes from drying out. The filling for the handcloths can be of any kind. Cut the finished pancakes into 4 parts to make triangles. Place the filling on the wide side of the triangle and roll up the roll, folding the edges. Ready rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Simmer in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed patches can be simply fried in butter, or dipped in a beaten egg and rolled in breadcrumbs and fried until crisp. Nalistniki are best served with sour cream.

Ingredients:
300 ml of milk
100 g flour
1 egg,
1-2 tbsp butter,
1 tbsp cooked chopped spinach,
salt, pepper - to taste.
Filling:
450 g broccoli
175 g of blue cheese.
Sauce:
¾ stack. sour cream,
1 clove of garlic
1-2 tbsp chopped green onions and herbs,
ground black pepper.

Preparation:
Beat the egg, butter, spinach with a blender, salt and pepper. Add milk and flour. Toast the thin pancakes. Wrap steamed broccoli and a slice of cheese in each pancake, put on a baking sheet, cover with foil and bake at 180 ° C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop smaller herbs and combine everything with sour cream. Add freshly ground black pepper and stir.

Ingredients:
200 ml of milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese,
300 g of natural yogurt,
4 pods of pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Preparation:
Prepare the dough and let it "rest" for 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce by carefully chopping the herbs and chopping the pickled pepper into thin rings. Place the filling on the prepared pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stacks milk,
150 g butter
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry sauce:
400 g berries
100 g sugar
30 g butter.

Preparation:
Beat eggs with sugar and salt, add 1/3 cup. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, stir and let sit for 10-15 minutes. Bake pancakes. Make berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and cook for 3 minutes. Place 1 tablespoon in the middle of each pancake. cheese, fold in triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack. flour,
300 ml of milk
4 eggs,
salt.
Filling:
300-400 g camembert cheese,
50 g butter
3-4 tablespoons grated hard cheese,
3-4 tablespoons tomato sauce.

Preparation:
Combine dough ingredients and bake pancakes. For the filling, rub the cheese and butter, grease the pancakes and roll them up. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and tomato sauce. Place in a hot oven for 15 minutes.

Bon Appetit!

Larisa Shuftaykina