Pancakes are one of the oldest dishes of Russian cuisine. Each hostess had her own special recipe for this ancient dish, which was passed down from generation to generation. I love thin pancakes in milk with holes. These thin openwork pancakes are so beautiful and so delicious. Openwork pancakes can be baked not only in milk, but also in kefir, you can

use sour milk and even water as a base. Recipe for making thin

pancakes will not cause any difficulties, although you need to know a few secrets of cooking and an excellent result will not keep you waiting.

So, the very first and main secret of good pancakes is the right frying pan. If the house has a grandmother's cast-iron frying pan, then take it out and boldly get down to business.

From modern frying pans, give preference to ceramics.

Today I offer you several options for making delicious thin pancakes with holes.

Classic milk pancake recipe

The classic version is the most common option for making pancakes. Main ingredients: milk, flour, eggs. Cooking pancakes according to the classic recipe will not cause difficulties, even a novice cook can handle it.

Ingredients:

• milk 500 ml
• flour 280 gr.
• eggs 3 pcs.
• sugar 2 tbsp.
• salt 0.5 tsp
• vegetable oil 2 tbsp.

Cooking:

1. Break the eggs into a deep bowl, add milk and mix everything. Then add the sifted flour and mix everything again. While stirring the mass, add salt, sugar and vegetable oil.
2. You should have a liquid, flowing dough. Cover bowl with a towel and let rest for at least 20 minutes. Now you can start frying pancakes.
3. Grease a well-heated frying pan with a thin layer of vegetable oil.
4. Pour a ladle of dough into the center of the pan, tilt the pan so that the dough spreads evenly over the entire surface of the pan.
5. When the edges of the pancake begin to brown, carefully turn the pancake over to the other side with a spatula and keep it in the pan for a little more.
6. Remove the cooked pancake from the pan and transfer to a plate.

Pancakes lacy, insanely delicious

Shrovetide is coming soon, pancakes are a traditional dish of this fun folk holiday. In order not to repeat the recipe of the same pancakes during Shrovetide week, you can use the options offered here and diversify the festive menu. And it’s definitely worth cooking these beautiful thin, lacy pancakes.

Ingredients:

• milk 2 cups
• sour cream 1 tbsp.
• kefir 0.5 cups
• eggs 3 pcs.
• salt 1/3 tsp
• sugar 1 tbsp.
• baking powder 1 tsp
• vegetable oil 3 tbsp.
• flour 1.5 - 2 cups (depending on the size of the eggs and the consistency of kefir)

Cooking:

1. Break the eggs into a deep bowl, add sugar and salt. Mix well, add sour cream, kefir and milk, stir until smooth.
2. Mix baking powder with flour. We gradually introduce flour into the resulting homogeneous mass, then vegetable oil. Mix well, the dough should turn out without lumps. At the end, you can add (optional) a little liquid vanillin.
3. Now you can start baking pancakes.
4. We heat the pan well, grease with vegetable oil and pour a portion of the dough (one incomplete ladle).
5. The baking process is the same as already described in the first recipe.
6. Lubricate the finished pancakes with butter.
7. Pancakes according to this recipe are very ruddy appetizing, all in holes, very tasty. The recipe is proven, of all tried turned out to be the most delicious.

Thin yeast on milk with holes

If you plan to make pancakes with non-sweet fillings, take 1 tbsp. Sahara. You can use pressed yeast in the recipe, for 1 liter of milk you need to take 30g. such yeast.

Ingredients:

• milk 1 liter
• eggs 3 pcs.
• dry yeast 1st.l.
• sugar 3 tbsp.
• salt 1 tsp
• flour 3 cups
• vegetable oil 5 tbsp.

Cooking:

• We take a quarter cup of well-warmed milk and dissolve the yeast in it. Add a teaspoon of sugar and a pinch of salt there, put in a warm place until bubbles form.
• Add the remaining salt, sugar, eggs, milk (well warmed up) to the flour, add the yeast that has come up. Mix the dough until smooth, making sure there are no lumps. We introduce vegetable oil and mix the pancake dough again.
• Now we close the dough and put it in a warm place, the dough should come up (3-4 times), each time the dough should be mixed, make sure that it does not run away.
• The whole process takes 2-2.5 hours. The dough is poured into the pan like foam. Pancakes are prepared, like ordinary pancakes, fried in a pan from two sides.

See also a very interesting recipe for thin millet yeast pancakes

Openwork pancakes from a bottle

To prepare these pancakes, we need a plastic bottle. The volume of the bottle should be twice as much as the amount of milk in the recipe. We also need a funnel to help add all the ingredients to the bottle.

Ingredients:

• milk 500 ml
• eggs 3 pcs.
• sugar 1.5 tbsp
• salt to taste
• vegetable oil 2 tbsp.
• flour as needed (the dough should be like liquid sour cream) approximately 300 gr.

Cooking:

1. First, we send a glass of milk to the bottle (milk should be warm). Then eggs. We close the bottle with a cap and shake the egg-milk mixture thoroughly.
2. Then add the remaining milk. Again, mix the contents of the bottle.
3. Sift the flour, add sugar and salt to the flour, you can add a little soda (optional).
4. We put the flour in separate portions in a bottle, mix. We should get a batter without lumps. At the end, add vegetable oil and mix again.
5. We make a small hole in the bottle cap. We bake pancakes in a well-heated and oiled pan.
6. We squeeze the pancake dough out of the bottle into the pan in the shape of a flower, lace, animal, etc. The baking technology is the same as in the first recipe.

Custard on boiling water recipe

Ingredients:

• eggs 2 pcs.
• milk 500 ml.
• sugar 2 tbsp.
• salt. 1 tsp
• baking powder 1 tsp
• boiling water 1 cup
• flour 2 cups
• vegetable oil 7 tbsp.

Cooking:

1. We place the eggs in a separate container, add milk and beat the mixture with a mixer.
2. Add sugar, salt and baking powder, beat again with a mixer. Sift the flour and add to the pancake dough. Beat again with a mixer.
3. You should get a thick dough, like for pancakes. If the dough turned out to be watery, then you should add a little more flour.
4. Pour boiling water into the pancake dough and mix with a mixer at the same time. Now add 7 tablespoons of vegetable oil, mix. We heat the pan, grease it with vegetable oil and bake pancakes.
5. Pour half a ladle of pancake dough and rotate the pan, allowing the dough to spread in a very thin layer. Bake for 20-30 seconds, then turn the pancake over to the other side. Pancakes are thin with small holes.
6. If for some reason you do not have holes, then the matter may be either in the pan, or that the dough is not liquid enough. In the first case, change the dishes, in the second, add a little boiled water at room temperature to the dough and mix.

Put the finished pancakes on a plate and grease with butter.

If your pancakes suddenly tear when flipping

The reasons:
- the dough was cooked in cold milk (you can warm the dough a little, but only slightly so that the eggs do not curl, and mix thoroughly),
- not enough eggs (add one more egg to the dough and mix well),
- the dough is watery (add flour and, so that there are no lumps, beat thoroughly with a whisk)

Super thin with holes recipe

The harmonious union of milk and kefir in the recipe gives an excellent result. Pancakes are delicious and very beautiful, such pancakes are also called openwork. Be sure to try this easy pancake recipe for Shrovetide.

Ingredients:

• milk 1 glass
• fatter kefir 500 ml
• flour 1.5 cups
• eggs 2 pcs.
• vegetable oil 2 tbsp.
• sugar 2 tbsp.
• salt 1/2 tsp
• soda 1 tsp

How to cook openwork pancakes on kefir and milk

1. Kefir should be heated over low heat so that it does not curdle, stir it with a spoon.
2. Add sugar, salt and soda to kefir, mix with a spoon. The mass will immediately begin to foam. Add eggs, beat with a mixer or whisk. Add the sifted flour, mix with a whisk or mixer. It turns out a thick lush mass.
3. Next, heat up the milk. Pour the warmed milk into the pancake batter. Add vegetable oil, mix. The consistency of the dough should be similar to liquid sour cream. Leave the pancake dough at room temperature for 20-30 minutes.
4. We bake pancakes in a well-heated pan. Grease the pan with vegetable oil. For one pancake, half a ladle of dough. When the edges of the pancakes are browned, the pancake can be turned over.

Thin on boiling milk without eggs

Ingredients:

• milk 1 liter
• flour 500 gr.
• sugar 2 tbsp.
• salt 1 tsp
• soda 1/2 tsp
• starch 2 tsp
• butter 100gr.
• water 70ml (if required)
• vegetable oil for pancakes

Cooking:

1. Divide the milk into two equal parts.
2. Combine flour with salt, sugar, soda and starch, sift and add to one part of milk. Stir using a whisk. If the mass is too thick, add 70 ml of warm water.
3. Put the second half of the milk on the fire, add butter there and bring to a boil. Remove from heat and immediately pour into the flour mass, mix until smooth.
4. If you want thinner pancakes, add a little more warm water. The consistency of the dough should resemble thick cream.
5. Bake pancakes in a well-heated pan, greased with vegetable oil. In the process of cooking, when the pancake is fried, a large number of bubbles form, bursting, the bubbles leave large and small holes.

Openwork on beer and milk

Pancakes according to this recipe are very tasty. In the finished dish, the taste of beer is not felt, but the beer gives the pancakes an openwork and a beautiful color. Shrovetide is coming soon, be sure to try this recipe to bring to life.

Ingredients:

• milk 1 cup
• beer 1 glass (very important to choose a foamy beer)
• eggs 2 pcs.
• vegetable oil 3 tbsp.
• salt 1 tsp
• sugar 2 tsp
• flour 200 gr.

Cooking:

1. Mix eggs with sugar, add salt and soda, then pour in milk and beer, mix everything.
2. We sift the flour. We combine the flour with the liquid part. Mix with a whisk, the dough should be without lumps. At the end, add vegetable oil, mix the dough again.
3. We bake pancakes in a hot frying pan, greased with vegetable oil.

Thin with holes on milk and mineral water

Thin and tender pancakes can be obtained in milk with the addition of highly carbonated mineral water.

Mineral water in the recipe can, if desired, be replaced with ordinary water, only water should be highly carbonated.

Ingredients:

• milk 500ml
• highly carbonated mineral water 500ml
• eggs 3 pcs.
• wheat flour 400 gr.
• vegetable oil 3 tbsp.
• salt 1/3 tsp
• sugar 1-2 tbsp.

Cooking:

1. Combine the eggs with salt and sugar, beat with a whisk until foamy. Add milk, beat again with a whisk (you can use a mixer to speed up the process).
2. Sift the flour and combine with the liquid part. Mix again with a whisk or mixer.
3. Now pour in highly carbonated mineral water. Whisk again. At the end, add vegetable oil.
4. The dough is ready for baking pancakes.

Lace on baked milk

Lacy pancakes have an original look and are eaten with a bang! Do you want to surprise your guests and your loved ones with such original and mouth-watering pancakes. Then get down to business, you will surely succeed.

Ingredients:

• baked milk 1.5l
• eggs 5 pcs.
• wheat flour 2 cups
• sugar 2 tbsp.
• salt 1/2 tsp
• soda 1 tsp with a slide
• vegetable oil 1/2 cup

Cooking:

1. Add sugar, salt and soda to the eggs (we first extinguish the soda with boiling water), beat with a mixer until light foam.
2. Sift the flour and add it to the dough, mix, the mass should be without lumps. Put the milk on the fire and warm it up to a warm state.
3. We introduce milk into the dough, it is possible that not all the milk will be required for the test, the dough in the end should be a little thinner in consistency than ryazhenka.
4. Lastly, add vegetable oil to the dough, mix the pancake dough.
5. We bake pancakes in a well-heated and oiled pan. You can grease the pan with oil only once when baking the first pancake; it is not necessary to grease the rest before baking, since there is already enough oil in the dough.

Pancakes are very thin and delicate in taste.

Thin on sour milk

Milk sour. You don't know where to go. Make these delicious pancakes with this simple recipe. Appetizing pancakes with a pleasant sour taste can be stuffed with various fillings, or simply eaten with sour cream, melted butter or condensed milk.

Ingredients:

• sour milk 2 cups
• sugar 2 tbsp.
• eggs 2 pcs.
• flour 1.5 st.
• a pinch of salt
• vanilla sugar ½ sachet
• vegetable oil 2 tbsp.

Cooking:

1. Grind the eggs with sugar. Add sour milk, salt and vanilla sugar.
2. Sift flour, combine with eggs, knead the dough. The consistency of the dough should resemble liquid sour cream.
3. Lastly, add vegetable oil to the dough, mix.
4. Pancake dough is ready, you can bake pancakes.

Pancakes made with sour milk can be stuffed with any fillings of your choice or simply served with jam, honey, sour cream, condensed milk.

I also suggest watching a video about making thin pancakes in milk - pancakes are very tender with numerous holes.

Enjoy your meal!

From the many recipes for pancakes, everyone can choose according to their taste. Our family loves quick pancakes with milk. They are thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thin ones, use this recipe. Cooking time will take quite a bit, but a whole slide of the most delicate pancakes will appear on the table!

To prepare quick pancakes with milk, prepare the necessary products according to the list.

In a convenient bowl, beat the egg, add salt and sugar.

Mix well with a whisk.

Add some milk, about a glass.

Mix well, sift all the flour at once.

Mix the dough with a whisk or mixer until smooth. The dough will be quite thick.

Now add the rest of the milk.

Mix, add vegetable oil.

The dough will be soft and smooth.

Preheat the pan for baking pancakes, grease it with vegetable oil. The pan must be really hot, this is important for baking good pancakes. We bake pancakes, pouring the dough into the pan and distributing it in a thin layer. Pancakes are baked very quickly, about 30-40 seconds on each side. You can melt a little butter and grease each removed pancake. Here we have such thin and delicate pancakes.

Serve these thin quick pancakes in milk with jam, sour cream, condensed milk - whoever likes what.

Pancakes are thin, tender, very tasty!

Quick pancakes with milk just melt in your mouth, and look how beautiful they are!

Enjoy your meal! Prepare for health!

Well, who among us does not like to eat delicious thin openwork pancakes? I have not met such people! Because they are loved by everyone from young to old. Hot, fresh from the pan; lubricated with butter; flavored with honey, thick sour cream or jam; or th; with sweet or unsweetened flavor; or even folded into tall pies!

They are prepared everywhere, each national cuisine of the peoples of the world has its own recipes and its own characteristics of their preparation. Rich in recipes and Russian cuisine, which only they are not baked. There are many varieties, and they are all delicious and mouth-watering!

They are baked both on weekdays and on holidays. Take at least - seeing off the Russian winter, for a whole week we delight our loved ones with these delicious flour products that look like a small Sun. It is not for nothing that they say: “Without a pancake, not Maslen, without a pie, not a birthday boy!”

However, not everyone succeeds in baking them thin, with holes. In order for these to turn out, you must have certain skills and abilities, as well as follow certain rules. Otherwise, not only the first one, but all the others can turn out lumpy! I know many who know how to perfectly cook various goodies, but they can’t make friends with these wonderful “suns”, they don’t get them, and that’s it!

Therefore, today I propose to consider such an important topic as their preparation. Consider how this was done and is being done, in the most Russian traditions. And there will be a lot of recipes and different options.

Thin flour products can be baked from simple unleavened dough, or from custard, or as it often sounds in “boiling water” recipes, which are essentially the same.

Unleavened dough for baking is the simplest. You don’t have to insist on it for a long time, start it on milk or water (or mix one and the other), wait 20-30 minutes for it to disperse, and you can fry. Or you can just dilute condensed milk in warm water, and cook on it.

Today we will look at different options, and the first of them will be with the addition of butter.

We will need:

• flour - 2 cups
• milk - 3 cups
• eggs - 5 pcs
• butter - 50 gr
• sugar - 1 tbsp. a spoon
• salt - 1 teaspoon (without top)

Cooking:

1. Separate the yolks from the whites. Beat the yolks with a fork, salt, add milk, sugar and melted butter.

2. Sift the flour and gradually pour a part of the resulting egg mixture into it in a thin stream, constantly stirring first with a spoon and then with a whisk until the lumps disappear.

3. Then pour out all the remaining liquid component and mix thoroughly with a whisk.

4. Add egg whites slightly beaten in a separate bowl and mix again. Let stand for 20-30 minutes, so that the flour disperses, and the mixture becomes homogeneous.

5. After that, bake on a frying pan greased with vegetable oil and well-heated on both sides. For lubrication, you can use a silicone brush.

6. Fold in a pile, lubricating with oil if desired.

What to do if for some reason the dough turned out to be thick or too liquid.

If the dough turned out to be very thick, then add a little milk or boiled water to it. If, on the contrary, it turned out to be watery, then pour 1/3 of the dough into another bowl and add a little flour. Mix thoroughly until lumps disappear and then combine with the remaining dough.

Do not pour flour into the already prepared dough, when mixed, lumps form, which will be difficult to get rid of!

Thin openwork pancakes from dough with milk and eggs - a simple and delicious recipe

Small openwork "suns" on ghee or butter are of course more tasty, but their nutritional value is higher. Therefore, often housewives cook dough in vegetable oil.

And here is one of such simple, but no less delicious recipes.

We will need:

• flour - 1.5 cups
• milk - 500 ml
• eggs - 3 pcs
• sugar - 0.5 tbsp. spoons
• vegetable oil - 2-3 tbsp. spoons
• salt - 0.5 tsp

Cooking:

1. Eggs can also be divided into yolks and proteins, as in the first recipe. But you can beat them right away. Which we will do. It's best to take them out of the fridge ahead of time. Break them into a bowl and shake lightly with a fork or whisk. Then add salt and sugar, and continue to work merrily.

Beat the mixture preferably until such a state when the grains of sugar are completely dissolved. At the same time, a small layer of foam forms on the surface. These are future "holes".

To make the products “perforated”, soda is added to the dough, or eggs are beaten well until foamy.

2. Then pour in half of the milk and continue churning until a homogeneous mass is obtained. It is desirable that it also be slightly warm, or in extreme cases it should be at room temperature. To do this, it can be taken out of the refrigerator in advance, or slightly warmed in the microwave.

3. Sift the flour into a separate bowl and gradually pour the liquid mixture into it. At the same time, immediately stir the mixture until the lumps disappear.

To make this easier, do not pour in all the liquid at once, do it gradually.

4. Add remaining milk and mix thoroughly. After the dough becomes homogeneous, pour in the oil and stir again, until it is completely dispersed and there are no oil circles left on the surface.

5. Let the dough stand for a while and bake beautiful ruddy pancakes.

To keep them thin, brush a hot skillet with oil each time. It is best to use a silicone brush for this, or the old-fashioned way with half a peeled potato. And do not forget that the fire needs a large enough one. In this case, they will definitely turn out with holes.

If the products are torn when turned over, then you need to add a little flour. You can do this in the same way as described in the first recipe.

If the products turn out to be plump, then add a little liquid to the dough, and quickly turn the pan while pouring the dough into it. Since the pan is very hot, the dough will stick quite quickly, and if you hesitate, they will not turn out very thin.

How to cook delicious pancakes from dough with milk and water (or condensed milk)

We prepared the two previous recipes by adding butter to the dough. However, it may not be added. And be limited only to greasing the pan. Such products are called "early" or "fast-thinking".

Also, this recipe is also different in that we will also use water as part of the dough. And if there is no ordinary milk, then you can simply dilute condensed milk in warm water to your liking, and use this mixture. In this case, sugar can be omitted.

We will need:

• flour - 500 gr
• milk - 2 cups
• water - 1 glass
• egg - 3 pcs
• sugar - 1 tbsp. a spoon
• salt - 0.5 tsp
• soda - 0.5 tsp
• citric acid - a pinch

Cooking:

Pancakes according to this recipe can be cooked both in milk alone, and only in water. And maybe on that. and on the other. When I cook them this way, I usually add 2 cups of milk and 1 cup of water.

1. Break the eggs into a bowl and shake them with a fork or whisk, then mix with barely warm milk and water. Add sugar, salt and soda. Shake the mixture well and let it stand for 2-3 minutes so that the soda reacts with the components.

2. Sift flour, be sure to do this in order to saturate it with oxygen. Pour in enough liquid component to make it convenient to knead the dough without lumps. When done, pour in the remaining liquid mixture.

3. Dilute citric acid in one or two tablespoons of warm water, pour into the mixture and mix. The finished dough should turn out like liquid sour cream.

4. Now you need to leave it for 20 minutes on the kitchen table. During this time, all the small flour lumps will finally disperse, the mixture will become more elastic and even. And also acid and soda will react with all the components and a lot of bubbles will appear on the surface.

5. Pour the mixture into a well-heated frying pan, lubricating it with vegetable oil before each new batch. Bake on both sides until golden brown.

According to this recipe, it is good to cook when you want to make products with meat, fish or meat, which are pre-fried in a pan already in oil.

Although, of course, they will be delicious with sour cream, and with honey, and with any jam!

Video and how to cook custard thin pancakes in milk and boiling water

When you brew flour in boiling water, the finished products always turn out to be quite thin and always with holes. What our hostesses love so much.

To make it clearer how to do this, and so that you do not get bored from reading, I suggest watching the video. It was filmed specifically for our site.

Ready ruddy sweets can be served with sour cream, butter and honey. And you can wrap various fillings in them. In all cases, they will be tasty and appetizing.

Openwork pancakes from batter with sour milk

If you do not want to fiddle with the dough for a long time, breaking lumps, then you can cook it in a plastic bottle. And if you have imagination at the same time, then you can bake such beautiful and openwork lace.

The form can be exactly what you want to get, or whatever you get.

We will need:

• flour - 10 tbsp. spoons
• sour milk - 600 ml
• egg - 2 pcs
• sugar - 1 - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• salt - 0.5 tsp

Sour milk is the product that has stood in the refrigerator longer than it should and is sour. This recipe can also be used fresh.

Cooking:

1. Insert a funnel into a clean 1.5 liter mineral water bottle and pour in the pre-sifted flour. It is necessary to sift it in order to saturate it with oxygen.

2. Add salt and sugar, close the lid and shake the bottle well to mix the dry ingredients. We get something resembling a hand shaker.

3. In a bowl, beat the eggs with a fork and also pour them into the bottle through the funnel.

4. Also pour in butter and sour milk, and close the bottle again with a cap. Shake it until the dough is smooth and without lumps. It should be fairly liquid. But don't let that worry you, everything will work out.

5. Warm the pan well and grease it with oil.

6. Pour the dough into the pan in the right portions, while rotating it from side to side or in a circle so that it spreads in a thin, even layer, and the finished products turn out to be thin and tasty.

And you can use this technique - pouring the dough out of the bottle, you can create various shapes. This is how beautiful openwork "lace" is obtained. In the next recipe there will be a video on this topic, and you can see everything for yourself.

7. After frying, turn the product over and fry on the other side.

Serve with butter, sour cream and honey.

Video on how to cook lacy pancakes with milk and water

Openwork or as they are also called lace pancakes can be prepared by kneading the dough in the usual way. And then pouring in small portions into a small bottle with a dispenser, pour the dough into the pan in the form of various patterns.

The dough, by the way, can be kneaded in any way from the options presented today. The only thing to do is to dilute it a little thinner than usual.

You can come up with your own shapes and patterns, or you can borrow from the video. You can entrust such preparation to children, as a rule, they are delighted with the very process of baking them and eating them.

And if you want to surprise your loved ones, then prepare such a miracle for breakfast. Everyone will be delighted with the performance and presentation.

Pancakes with milk and starch without flour - a simple step by step recipe

If you count calories when cooking, then most likely this recipe will appeal to you. After all, you can cook your favorite dish on it without flour at all.

And as a substitute, you can use starch.

We will need:

• starch - 1 cup
• milk - 1 cup
• egg - 4 pcs
• vegetable oil - 2 tbsp. spoons
• salt - a pinch

For serving, you can serve traditional sour cream. And it will be very tasty for such a tandem to put any fresh berries on the table.

Cooking:

1. Starch, salt, milk, eggs and vegetable oil are thoroughly mixed until smooth without lumps. For better mixing, you can use either a whisk or a mixer.

Let the dough stand for 15 minutes so that the products “make friends” with each other.

2. Bake products in a hot pan, which is no longer necessary to lubricate with oil. Unless to lubricate the surface for the very first, so that it does not stick.

3. Put any berries or other dessert filling into the finished products and roll up. Or serve just like that and eat with what you like.

Heat in the oven or microwave and serve hot, drizzled with honey or melted butter.

Lush perfect pancakes with holes made from yeast dough

Someone thinks that everything related to yeast is prepared for a long time, and the process itself is very difficult. In fact, kneading yeast dough can be done very quickly and easily. It just persists for a long time. But after all, this does not take time, they set the dough to rise, and you yourself go about your business.

But products from it are more airy, lush and tasty. And I know many housewives who cook them only with yeast.

When reviewing recipes, pay attention to which yeast is used. Almost all of my recipes are old, inherited from my grandmothers and from my mother, and they use fresh live yeast. Then there were no dry ones.

However, dry yeast can also be used in all recipes. To do this, read on the packaging with them how much flour they are designed for. And then see how much flour you use. So if you need 11 grams of dry yeast (package) per kilogram of flour, and you use only 500 grams, then add half a package. And nothing terrible will happen if you make a mistake by 0.5 - 1 gram.

According to this recipe, we will prepare the dough on the dough. We will use not only milk, but also water.

We will need:

• flour - 0.5 kg
• milk - 2.5 cups
• water - 1 glass
• fresh yeast - 20 gr
• egg - 1 pc
• butter - 2 tbsp. spoons
• sugar - 0.5 - 1 tbsp. a spoon
• salt - an incomplete teaspoon

Cooking:

1. Dilute the yeast in warm water, add half the sifted flour. Stir until smooth and put in a warm place for 1 hour so that the dough comes up.

2. Grind the egg yolk with salt and sugar. After the allotted time, add the mixture to the dough. Also add melted butter or ghee, or it can be replaced with vegetable oil. To stir thoroughly.

3. Gradually add the remaining flour, stirring constantly. During this, no lumps should form. If they appear, stir them thoroughly until smooth.

4. Dilute the resulting dough with slightly warm milk until the density of sour cream and mix again. Cover with a towel and put in a warm place.

5. When it comes up, stir to settle. Then put it back in a warm place. Repeat the procedure 2-3 times.

6. Enter the protein and mix. Wait until the dough rises again, after which, without stirring, bake the products in a hot, oiled frying pan. To make the pancakes beautiful and with holes, each time you need to grease the pan with a small amount of vegetable oil.

To do this, you can use a brush or grease the old-fashioned way with half a peeled potato.

Eat hot with sour cream, honey or butter.

Thick pancakes with dry yeast and a liter of milk

This recipe does not require any pre-cooking. We will infuse the dough immediately when kneading all the components. If you want it to be more fluffy and rich, use ghee or butter.

Although you can cook with vegetable oil. It will be delicious too.

We will need:

• flour - 500 gr
• milk - 1 liter
• egg - 2 pcs
• dry yeast - 10 - 11 gr
• melted butter - 2 tbsp. spoons (or creamy or vegetable)
• sugar - 1 tbsp. a spoon
• salt - 1 teaspoon

Cooking:

1. Dilute yeast in a small amount of warm milk, add salt and sugar. When you mix the yeast, then read on the bag how much flour they are designed for. Different varieties go for different quantities.

Then pour in the remaining warm milk and mix thoroughly.

2. Gradually add the sifted flour, while also gradually knead the mass until smooth. Add eggs and mix again.

3. Add melted butter, knead the dough.

4. Cover the dough with a napkin and put in a warm place for 1 - 1.5 hours. As it rises, stir it several times (up to about 3 times) to help it settle. If the yeast is fresh, then the dough can rise very quickly and run away. Therefore, it is necessary to keep an eye on him more often.

5. When the dough comes up for the last time, without lowering it, bake pancakes, frying them on both sides until golden brown.

Stack them one by one to keep them warm. Serve with butter or honey.

Garnish with fresh or frozen berries.

Grandma's homemade milk and water dough recipe for fluffy pancakes

My grandmother baked amazingly delicious pancakes. She made them insanely delicious from any test. Basically, of course, she cooked them in haste according to the simplest recipes. But for the holiday, sometimes I could bake such wonderful little “suns” on millet porridge.

I have the recipe and am sharing it with you.

We will need:

• millet groats - 1 cup
• wheat flour - 5 cups
• milk - 2 cups
• water - 2 and another 2/3 cups
• eggs - 6 pcs
• sugar - 6 tbsp. spoons
• salt - 2 teaspoons
• fresh yeast - 60 gr
• honey, sour cream or butter - when served at will and taste

Cooking:

From this amount of ingredients, delicious treats can be baked for the arrival of guests, for example, for a celebration. If you cook them only for your family, you can proportionally reduce the amount of ingredients by half.

1. Rinse millet first in cold, then in hot water. Then cook a crumbly viscous porridge.

2. Dilute the yeast with a glass of warm milk and add a little flour and sugar. Let stand for a while so that the dough becomes “alive”. We use fresh yeast.

If you use dry yeast, then read on the package how much flour it is designed for, and calculate how much you will need for your quantity.

3. Cool the finished porridge a little, pour the remaining milk with salt and sugar, eggs and dough into it. Knead the dough, thoroughly mixing all the contents.

4. Put in a warm place for 3-4 hours.

When it suits, bake the products in a frying pan greased with oil or fat. It is no longer necessary to mix the dough.

5. Serve the way you like best - with honey, sour cream or butter.

In the old days, they were baked not only on millet porridge, but also used for this purpose oatmeal, millet and buckwheat flour.

Openwork thin pancakes in hot milk without adding eggs (from buckwheat flour)

I have already said that our flour products can be baked not only on wheat flour. So in the old days buckwheat was very common. Even the store sold special flour.

Now this, most likely, cannot be bought, but by grinding buckwheat groats on a coffee grinder, you can easily get the desired grinding.

We will need:

• buckwheat flour - 4 cups
• milk - 4.5 cups
• fresh yeast - 40 gr
• salt - 0.5 tsp

Cooking:

1. Pour buckwheat flour with 2.5 cups of warm milk, add yeast diluted in a small amount of warm water. Stir and put for 5 - 7 hours in a warm place.

2. After 3-4 hours, pour hot milk into this dough, add salt. Mix and put in a warm place to approach.

3. After the allotted time, bake the products on a greased frying pan on both sides.

Such pancakes can also be baked by adding half buckwheat flour and half wheat flour. But in this case, it will be necessary to add eggs to the dough.

Serve them also delicious with sour cream and honey. And they acquire a special taste if they are washed down with cream, or any other dairy product.

Delicious apple pancakes with milk and yeast

This recipe is interesting because the dough contains applesauce. Due to its presence, products get a new taste. Also, for splendor, instead of butter, we will add a little cream. If you want to get a fresher dough, then add not cream, but water.

It should be slightly warm.

We will need:

• flour - 500 gr
• egg - 3 pcs
• yeast - 35-40 gr
• milk - 1 cup
• cream as needed
• apples - 3 pcs (sweet and sour)

Cooking:

1. Prepare the dough. To do this, dilute the yeast in a small amount of warm milk. Pour half the flour, mix and put in a warm place so that the dough rises.

2. Bake apples in the oven.

Then remove the skin, and rub the pulp through a sieve into a puree. Or you can punch it with a blender.

3. When the dough comes up, add applesauce, the remaining flour and eggs to it. Mix thoroughly until dough is homogeneous.

4. Gradually add the cream so that the dough turns out like sour cream. Mix and let rise again.

5. Bake the product in a frying pan greased with oil. You can cook both products in the usual size, and bake small pancakes.

Eat with pleasure. Serve with sour cream or honey.

How to make pancake dough with milk

Of course, one of the basic rules is the correct preparation of the dough. Experienced housewives know how to cook it by eye. For those who are just learning, the exact amount of ingredients proposed in the recipe should be observed.

The dough is simple unleavened, cooked with milk, or water, or both together, and sometimes yeast dough, to which either fresh or dry yeast is added.

1. In order for the products to turn out thin, the dough must be sufficiently liquid. From a thick dough, thin products will not work. However, if it turns out to be too liquid, it can simply tear like paper. In addition, you can pour it into the pan, but it is unlikely to turn it over.

The dough should turn out in consistency, like liquid sour cream, or like thick heavy cream.

2. For better saturation of the flour with oxygen, it must be sifted through a sieve twice.

3. You can cook unleavened dough either with milk or cream. And also on whey, sour cream and

4. It is considered correct when the liquid component is gradually poured into the sifted flour, and not vice versa. This allows you to rid the dough of lumps, which not only spoil the appearance, but also have a negative impact on the taste.

5. There should be no lumps in the dough. To do this, first mix all the liquid components, including milk or water, add eggs. You can immediately add salt and sugar. Mix everything, and then slowly pour into the flour, stirring constantly. At the very end, when we have already obtained the desired consistency, add vegetable oil.

You can first mix the flour with sugar and salt, beat in the egg and mix everything with a fork. Then slowly start adding the liquid component and mix until smooth. Thus, pour in the right amount. After the dough is brought to the state of liquid sour cream without lumps, pour in the oil and mix thoroughly so that no oil circles remain on the surface.

And if you want the pancakes to turn out with holes, then you can first beat the eggs with sugar into the foam. And only then put them into flour. The soda added to the dough also helps to achieve holes. So, either add soda or beat the eggs well.

6. They can be baked without adding butter to the dough. In this case, before each new pouring it into the pan, it will need to be thoroughly lubricated with oil or fat.

Probably everyone remembers such a picture when a piece of peeled potato clings to a fork, which is dipped in oil, and then a frying pan is smeared with it.

Now everyone probably has silicone brushes that have successfully replaced potatoes in this field.

If oil is added to the dough, then you can not add it at all when frying. Although it must be said that when greasing the pan before each new pouring of the dough, they become more openwork, and most importantly, with a large number of holes, which are especially appreciated in pancakes.

7. If you have melted butter, then it is best to add it to the dough. Previously, my grandmother always had a jar of melted roduct, and she added it everywhere. Now that butter is freely sold, the use of ghee has become much less common. And apparently in vain, with its addition, everything became much tastier.

So, for example, when adding it to the dough, pancakes are not only tastier, but also more beautiful. They acquire a beautiful sunny color and a large number of those same holes appear on them, the appearance of which not everyone can achieve. By the way, it's a SECRET! Take note of it!

8. For good mixing, you can use a whisk or mixer. Although the mixer in this case, I try not to use.

9. In order for the dough to infuse, let it stand for at least half an hour. During this time, all the ingredients will disperse well and the dough will become sticky and elastic. And flour products will be well baked.

My grandmother and mother, and of course I, following them, often knead the dough in the evening. We put it in the refrigerator, and fry for breakfast. The dish is high-calorie, and therefore it's time to cook it for breakfast. And it happens that you eat them in the evening, and then you can’t even fall asleep. And then they are deposited on all barrels and where they are not needed!

In the morning, be sure to check the dough, if it thickens more than necessary, add a little boiled water or milk.

10. Each time, before you pour a new batch of dough into the pan, it must be mixed. This must be done so that the flour does not settle at the bottom.

How to make pancake dough using yeast

The dough can also be prepared with yeast, and there are also some secrets and features here.

If you brought such a dough, then you need to carefully monitor its "ripening". Often, dishes with it are placed in warm water so that it “ripens” well. If this does not happen, then the products will turn out to be heavy and insipid.

If the dough is already ready, and the time has not yet come to bake, then the dishes with it must be put in the refrigerator so that it does not ferment. If it is overripe, then the products will turn out sour, they will bake poorly and remain pale. Therefore, earlier in the villages they collected snow in a basin and put a bowl of dough there.

This is how much knowledge our people have accumulated in order to bake delicious pancakes. And we try to keep them and not lose them.

There are recipes from wheat flour and buckwheat in the selection, similarly they can be prepared from any. Not spared and millet porridge. And there is a recipe without the use of flour at all, where it is successfully replaced by starch.

We learned how to bake them from unleavened dough in vegetable, butter, ghee, and without oil at all. We also prepared sourdough and non-dough dough.

And also - the most important thing, we carefully dwelled on the features of preparing the dough, and learned all its secrets. After all this, we can now bake absolutely any options.

Now you can bake every day and not repeat yourself, delight your loved ones with new and delicious pancakes. Indeed, on Maslenitsa we will bake them for a whole week and treat them to all guests. And you know how many hunters there are for such a dish!

In conclusion, I would like to wish that these little Suns often lie on your table, and delight all of you not only with their wonderful appearance, but also with taste!

If you found today's article useful for yourself, please share it with your friends on social networks. That way I will know if these recipes are right for you. Or write in the comments and share your recipes.

Cook and eat with pleasure!

Bon appetit everyone!

Probably every housewife knows how to bake nalistniki. Unfortunately, they turn out to be thin and weightless, reminiscent of the most delicate lace, far from always. These are pancakes with milk. There are a lot of recipes for their preparation, you will soon get to know them.

How to make thin pancakes with milk

The process is so simple that even a child can do it. How to cook thin pancakes with milk? The main thing is to make a good dough from quality products so that there are no lumps in it. The liquid milk mixture is scooped up with a ladle, carefully poured into the center of a hot frying pan, making rotational movements so that it spreads evenly. First, fry one side of the pancake, then turn it over. After removing from the pan, it must be greased with a slice of butter to make it even more tender.

Dough

The composition of the mixture may include flour, eggs, salt, sugar, other flavoring additives, both liquid and dry. The dough for thin pancakes should look like heavy cream or moderately thick sour cream. Too thick a mixture will not spread over the pan. Due to too liquid milk mass, pancakes will simply tear. It is advisable to let the mixture stand a little before frying. There should be no lumps in it.

thin pancake recipe

There are a huge number of cooking methods, and only milk remains unchanged in the list of ingredients. The recipe for thin pancakes is selected taking into account what kind of filling will be used: sweet or hearty. Sometimes they are eaten in their pure form with butter and granulated sugar, but more often different products are wrapped in them: meat, ham with cheese, mushrooms, vegetables, cottage cheese, fruits and berries, condensed milk, jams, various sauces. In each case, the taste is different.

Thin sweet pancakes with milk

The delicacy, the recipe of which you will read soon, came borrowed from French cuisine. In this country, they are very fond of thin sweet pancakes with milk, which come out light, almost transparent, like a gossamer. As a rule, they are cooked without filling, poured with chocolate icing or other sauce, and served as a dessert with fragrant tea or strong coffee. The composition of the batch includes flour, eggs, salt and sugar.

Ingredients:

• flour - 300 g;
• milk - 0.9 l;
• butter - 90 g;
• salt - 3 pinches;
• eggs - 3 pcs.;
• vegetable oil - 3 tbsp. l.;
• yolks - 6 pcs.;
• sugar - 7 tbsp. l.

Cooking method:

1. Mix with two types of butter, granulated sugar, salt and milk. Hold for just a minute on minimum heat.
2. Beat in the eggs, add the yolks.
3. Pour the flour in small portions, without ceasing to beat.
4. Bake pancakes over medium heat. Drizzle with chocolate syrup before serving.

Classic recipe

If you want to remember what you enjoyed as a child when you visited your grandmother's house, then the next dish is for you. The recipe for pancakes in milk is a classic with a photo, easy, absolutely anyone can handle it. The cake is very appetizing and insanely delicious. For cooking, it is advisable to use a small cast-iron or special pancake pan.

Ingredients:

• flour - 3 cups;
• milk - 450 ml;
• salt - 10 g;
• eggs - 4 pcs.;
• sunflower oil - 0.1 l;
• sugar - 50 g;
• water - 450 ml.

Cooking method:

1. Beat the yolks, combining with sugar, salt.
2. Pour milk and water, butter.
3. Whisk egg whites in a separate bowl.
4. Gradually introduce flour into the yolk mass. Put in the beaten egg whites. Bake the pancakes over medium heat.

Openwork

The sheets will turn out to be incredibly porous, resembling lace, if you put soda in the dough. The recipe for delicate thin pancakes in milk is extremely simple. The filling for them is suitable both sweet and different. If you choose the first, you will get a dessert, and if you choose the second, then a full-fledged main course. The thinner the layer you pour the mass into the pan, the more holes there will be in baking.

Ingredients:

• milk - 1.5 liters;
• soda - 1.5 tsp;
• eggs - 3 pcs.;
• granulated sugar - 1.5 tablespoons;
• flour - 0.75 kg;
• salt - 1.5 tsp;
• vegetable oil - 150 ml.

Cooking method:

1. In a container with milk, heated to 40 degrees, beat the eggs. Pour sugar, salt. Beat with a mixer.
2. Mix flour with soda and gradually add to the mass.
3. Pour in vegetable oil last.
4. Heat the frying pan well, grease with fat. Bake lace pancakes.

with holes

As a rule, air sheets are made from, but they come out dense. You can cook pancakes in milk with holes without yeast, it will be much easier. It is very important to choose a good frying pan, which will not stick to the half-baked mass, Teflon-coated dishes will do. You can read the rest of the cooking secrets below.

Ingredients:

• milk - 1.5 liters;
• lemon juice - 3 tsp (you can replace with vinegar);
• eggs - 6 pcs.;
• soda - 3 tsp without a slide;
• flour - 3 cups with a slide;
• sugar - 6 tbsp. l.;
• vegetable oil - 225 ml.

Cooking method:

1. Carefully beat the eggs and a little granulated sugar in a deep bowl.
2. Add milk, butter.
3. Continuing to beat, add the sifted flour. At the end, put soda slaked with lemon juice, mix.
4. Fire up the skillet. Fry on both sides until golden brown.

On sour milk

If you have a missing product in your refrigerator that no one will drink, do not rush to throw it away. You can cook delicious thin pancakes with sour milk, which are suitable for both sweet and hearty fillings. They are very easy to make, all the ingredients are common and sold in any grocery store. Make pancakes and give sour milk a second chance.

Ingredients:

• sour milk - half a liter;
• sugar - 1.5 tablespoons;
• vegetable oil - 2 tbsp. l.;
• soda quenched with vinegar - a quarter of a teaspoon;
• salt - a pinch;
• flour - 1 cup with a slide;
• egg - 1 pc.

Cooking method:

1. Bring the buttermilk to room temperature.
2. Beat the egg with sugar, salt. Add a third of the curdled milk and half of the flour. Stir.
3. Enter soda. Put the remaining products, leave for half an hour.
4. Bake large mugs in a hot skillet, frying on both sides.

with eggs

Delicate and delicious pastries. Looking at the photo, which shows pancakes made from milk and eggs, you will understand that they come out perfect and very thin. Any person can handle the cooking process. In appearance, the mass comes out watery, but it bakes great. During the process, the milk mixture must always be stirred so that a precipitate does not form. Remember how to make simple soft pasties.

Ingredients:

• milk - 250 ml;
• vegetable oil - 1 tablespoon;
• potato starch - 2 tbsp. l. without a slide;
• sugar - to your taste (for a sweet filling 1 tsp);
• flour - 2 tbsp. l. with a slide;
• salt - a pinch;
• eggs - 2 pcs.

Cooking method:

1. Mix all dry ingredients.
2. Enter testicles.
3. Gradually pour in the warm milk, stirring constantly.
4. Add oils, leave for 20-30 minutes.
5. Bake in a very hot skillet.

On kefir

The following cooking method must be taken into account by all people who are not too friendly with nasties. Thin pancakes with milk and kefir are always obtained by everyone, they cannot be spoiled. The dough is very elastic, thanks to it the sheets will be the thinnest, but will not tear in any case. Read how to cook a wonderful dish with the addition of kefir.

Ingredients:

• eggs - 6 pcs.;
• vegetable oil - 130 ml;
• sugar - 5 tbsp. l. with a slide;
• soda - a couple of pinches;
• salt - 2 tsp without a slide;
• flour - 650 g;
• kefir - 500 ml;
• milk - 0.5 l.

Cooking method:

1. Whisk eggs with salt and sugar. Pour in the milk.
2. Pour in the sifted flour, stir until the lumps are completely dissolved.
3. Enter kefir and soda, butter, knead the dough.
4. Leave it to stand.
5. Fry the pancakes in a very hot skillet.

Custard pancakes

Having prepared the dish according to the following step-by-step recipe, you will want to take a photo as a keepsake before serving it. Custard pancakes in milk are thin with holes. They taste great on their own or with a variety of toppings. Thin pancakes in milk are prepared with the addition of sugar, the amount of which can be adjusted depending on your personal preferences.

Ingredients:

• flour - 350 g;
• eggs - 2 pcs.;
• milk - 0.5 l;
• vegetable oil - 2 tbsp. l.;
• water - 0.5 l;
• salt - 1 tsp without a slide;
• sugar - 2-3 tbsp. l.

Cooking method:

1. Boil water, dissolve salt, granulated sugar in it. Remove from fire.
2. Add a little more than half of the milk to the sifted flour. Mix with a mixer.
3. When the mass becomes homogeneous, add the rest of the milk.
4. Pour boiling water in a thin stream. Stir.
5. In a separate container, beat the eggs, add them to the mass of the products. Add oils.
6. Bake thin pancakes with milk in a hot frying pan. Serve with sour cream.

On milk and water

A very simple and affordable way to cook. If you don't have too much milk, you can add water instead, it won't spoil the taste in any way. Thin pancakes in milk and water are light, like a cobweb. They are good both in their pure form and with different fillings: meat, sweet. Remember how homemade thin pancakes are made in milk with water.

Ingredients:

• flour - 1 cup;
• vegetable oil - 2 tbsp. l.;
• milk - 1 glass;
• eggs - 2 pcs.;
• water - 1 glass;
• soda - 0.5 tsp;
• sugar - 1 tablespoon;
• salt - a pinch.

Cooking method:

1. Beat the eggs in a thick foam with salt and sugar.
2. Boil water, dissolve soda in it and pour into the mass, without stopping stirring.
3. Immediately add a glass of cold milk, flour, butter.
4. Bake the pancakes on a hot frying pan.

Remember a few culinary tricks:

1. To avoid lumps in the mixture, pour in the milk last. You can dissolve a little flour in it, and then add.
2. The more granulated sugar you put in, the more ruddy the pastries will turn out.
3. Before using milk, lubricate it with a small amount of fat, and preferably with a piece of lard.
4. Fry the pancakes for no more than two minutes on each side. It is most convenient to turn over with a wooden spatula.
5. If the pastry is torn or sticky, add extra flour to the dough beyond what the recipe says. If it is too dense and thick, add a little warm milk.
6. When making pancakes for stuffing, fry them on one side. Put the filler on it, wrap it. The surface on the outside will brown when you reheat or bake them in the oven.
7. If you beat the mass too intensively, the pastries may turn out rubbery.
8. Extinguish soda well so that its taste is not felt in the dish.
9. If you add too many eggs, then the pastry may taste like an omelette, but if there are not enough of them, it can tear.
10. Once the frying pan is hot, you can reduce the heat.
11. The edges of the sheets may burn due to an excess of granulated sugar in the mass.
12. If the dough sticks, then you have not heated the pan well.
13. The better you beat the eggs, the more openwork the pancakes will be.
14. Spread the liquid mass more quickly over the pan so that the thickness of the sheets is the same.

Video

I won't go into detail here about what it is. pancakes I think you already know everything. Pancakes there are yeast and yeast-free, we will cook simple yeast-free pancakes with milk. My only question is how to call them correctly, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, after delving into the history of this dish, I am inclined to believe that we will still cook with you today. thin pancakes with milk. Because traditional Russian pancakes were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be both with filling and without it, because only in thin pancake you can wrap the stuffing. And although everything is clear with the word, it seems, I sometimes still continue to call thin pancakes - pancakes.

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, no baking powder is put into unleavened pancake dough, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes with milk. I hope that after that you will succeed, because there is nothing complicated in this.

I want to note that if you are planning to make a pancake cake, then this recipe is not very suitable, here pancakes are obtained, although thin, but rather dense, it is ideal to make pancakes with filling from them. For a pancake cake, it’s better to do it, here the pancakes are thicker and more tender.

Ingredients

• milk 500 g (ml)
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tablespoons)
• sugar 30 g (2 tablespoons)
• salt 2-3 g (1/2 teaspoon)

From the indicated amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.

Cooking

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to take eggs and milk out of the refrigerator in advance. Oil can be used as vegetable refined (odorless), and butter. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar.

Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and purify it of possible impurities, so I recommend not to skip this point.

We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream.

In this photo, I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you got the right consistency or not. If the dough is very thick, add some water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because. butter starts to burn very quickly. Use a silicone brush to grease the pan or just a napkin soaked in oil.

So, we heat the pan well, because it is in a hot pan that porous pancakes are obtained, with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to make holes in the pancake.

Pour the dough into the hot pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to put in a ladle so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop up a full ladleful of batter, pour it into the hot pan while swirling it around, do it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in an ordinary frying pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. Turn the pancake over when the dough on top grabs and stops being sticky, and the edges begin to darken a little. Pry off the pancake with a spatula and gently flip to the other side. Flatten the pancake in the pan if it turned over unevenly.

Fry the pancake on the other side. Lift the edge with a spatula and watch that it does not burn on the bottom. When the bottom of the pancake is golden brown, remove it from the pan.

Put the finished pancakes on a large flat plate, and it is better to cover them with a lid to keep them hot. If you like more oily pancakes, then grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the oil that I have already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And do not forget, each time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, flip the stack so that the bottom pancake is on top, the pancakes are prettier from this side, and the bottom pancakes are softer.

Here is a stack of pancakes I got from a double portion of the ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam, or any other toppings you like. Enjoy your meal!