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

Causes:
- 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. During cooking, when the pancake is fried, it forms a large number of bubbles, 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.

Bon appetit!

Not everyone gets thin pancakes with milk. The dish is quite capricious, requiring skill and culinary skills. Often the pancake turns out lumpy for housewives, and not only the first one. It happens that pancakes are torn in a pan or come out not as tender and tasty as we would like. To avoid these incidents and bake truly delicious thin pancakes, you must adhere to the correct cooking technology, as well as use products in certain proportions.
The most important thing is to prepare the dough for pancakes of the desired consistency. Too thin dough will tear in the pan, and thick pancakes will come out dense, rough and thick. High-quality pancake dough in its consistency should be moderately pouring, like fresh liquid honey.
To make pancakes, it is better to have a special non-stick pancake pan in your kitchen arsenal. It is a pleasure to cook on such a device - pancakes do not stick to the surface of the pan, are evenly fried and do not require a large amount of oil. You will also need a deep pan for the dough, a wooden or metal spoon, a ladle and a spatula for turning the pancakes. With our step-by-step photos and detailed tips, any housewife can cook thin pancakes.
From the specified amount of ingredients, 20 thin pancakes come out, the preparation of which takes only 40 minutes.

Taste Info Pancakes

Ingredients

• Milk - 2.5 tbsp.;
• Vegetable oil - 3 tablespoons;
• Flour - 1.5 tbsp.;
• Egg - 3 pcs.;
• Sugar - 3 tablespoons;
• Salt - 1 tsp

How to cook thin pancakes with milk, a recipe with step by step photos

Beat eggs into a deep bowl or saucepan, add salt and sugar. The proportions of salt in the recipe are conditional. If you plan to put a sweet filling in pancakes, then cut the amount of salt in half.

Beat the eggs well with a whisk until the sugar grains are completely dissolved.


Heat the milk on the stove or in the microwave to about 38 degrees. Then pour half of the serving into the egg mixture. Stir.


While stirring the mixture with a whisk, add wheat flour in small portions. You need to beat the dough so intensively to remove all the lumps that have formed. The result should be a very thick, smooth mass.


Pour the remaining milk into the dough.

Be sure to add odorless vegetable oil to the dough. It will make the pancakes softer. And it will also allow you to bake thin pancakes, bypassing such a nuisance as sticking to a frying pan.


So that the first pancake does not turn out to be lumpy, before cooking, the pan must be thoroughly heated on the stove, and then greased with any fat: butter, sunflower, a piece of unsalted lard. After that, scoop up the dough with a ladle, pour it on the middle of the surface and quickly rotate the pan in a circle so that it is evenly distributed in a thin layer. Fry pancakes on both sides until golden brown.


You can serve thin pancakes with milk as an independent dish, sprinkled with jam, honey, condensed milk or sour cream. And you can wrap any stuffing inside.

Some useful tips for the hostess:

• If the dough does not whip well and lumps remain in it, then walk over it with an immersion blender.
• If you started baking pancakes, but they turn out to be too thick, then add half a ladle of water, then mix the dough thoroughly.
• If you leave the pancake dough to stand for a while at room temperature, it will become more homogeneous, frying pancakes is a little easier.
• The easiest way to lubricate the pan is with a cooking brush, you need a little oil, spread a few drops on the surface and immediately pour the dough. For convenience and in order not to pour a lot of oil into the pan, pour it into a small bowl and put a cooking brush there.
• Fry over medium heat, on a small fire the pancakes will fry too long, on a large fire they will burn or not evenly bake.
• Don't go too far and keep an eye on pancakes, remember that thin pancakes fry quickly. After you turn it over to the other side, the count goes on for seconds, after about ten to twenty seconds, remove the pancake, immediately put it on a plate and grease it with oil.

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.

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

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)

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.

There is no other more traditional dish for Russian cuisine than pancakes. Thin, almost openwork pancakes are the pride of Russian housewives. Often the family recipe for those very perfect pancakes, which are not ashamed to treat friends and neighbors, is passed down from generation to generation. Pancakes are truly versatile: you can eat them without toppings and still be delicious. And you can make rolls or envelopes, stuffing with any goodies: from cottage cheese to caviar.

In Russia, pancakes were an analogue of bread or cakes. The dough for them was kneaded from coarse buckwheat flour, fat sour cream, fresh milk with cream. It turned out lush, dense rounds, which in themselves were very satisfying. They were often served as an independent dish. But, unlike today, they were prepared only during Shrovetide week. The dish carried a deep symbolism, personifying the bright spring Sun warming the earth after a long winter.

Today the attitude to pancakes is different. Thanks to the development of the food industry, thin pancakes with an openwork texture are obtained from modern products. The quality of pancakes depends directly on the skill of the hostess. But it is not so difficult to learn the skill and become a good pancake baker. The main thing is desire and knowledge of secrets.

How to make delicious dough for thin pancakes with milk

Before you start learning recipes, you need to learn how to make good dough. Otherwise, contrary to folk wisdom, all the pancakes will form in a lump, and not just the first one. The ideal consistency is achieved with a few simple secrets:

• First, flour. It should be of the highest grade, no matter what kind you take: wheat, rye, corn. Be sure to sift the flour through a fine sieve, saturating it with oxygen. This will help the dough become softer, and the finished product, with all its subtlety, will be incredibly delicate in taste.
• All additives like sugar and salt should be perfectly dissolved in the liquid part of the dough. The absence of grains also has a positive effect on the texture of pancakes. And undissolved sugar can burn in the pan.
• Pay attention to the eggs you use for cooking. They should be at room temperature, so we recommend keeping them out of the fridge for a few hours. Another secret that will help: separate the yolk from the protein and beat them separately. The yolks are pounded with sugar, and the whites are whipped until fluffy. They should be added last, after the flour, just before baking.

• Inexperienced cooks make a common mistake by pouring flour into the liquid part of the dough. This leads to the formation of unpleasant lumps. To avoid this, sift the flour, and then pour in the liquid ingredients. Try to adjust the thickness of the jet, not pouring everything in one fell swoop. It is better to do it slowly, stirring the dough.

Of course, for people who have been baking pancakes for many years, the process does not cause difficulties. Skill comes with experience, and they don't need to introduce eggs separately or follow special techniques. But if this is your first time trying to cook such a dish, our secrets will help you cope with cooking. And then only the first pancake will be lumpy, as in the saying.

The most delicious, thin and delicate pancakes "with holes" in milk - recipes

Pancakes with milk - a classic recipe

Each family has its own variation of the classic recipe, but we offer an interpretation that even a novice cook can do. Milk pancakes are obtained, thin and elastic. They can be eaten "empty", as they are delicious, or used for stuffed dishes.

We make a dry mixture of 125 grams of flour, a tablespoon of sugar and salt. So pancakes will be moderately sweet and ruddy. Mix dry ingredients and sift. Beat 3 eggs separately, then add the beaten mass to the flour. Use a whisk or hand blender to blend the mixture thoroughly, take your time.

250 milliliters of milk is heated to room temperature. Pour half of the milk into the egg-flour mixture. Carefully work with a whisk to prevent lumps. To make pancakes “with holes”, melt a tablespoon of good butter separately. Butter must be natural, without vegetable fats, so margarine and spreads are not allowed.

We combine the butter and the second half of the milk, slowly pouring into the dough. We need the consistency of a medium liquid, so we “try” the dough with a spoon: the mass should flow smoothly.

Bake pancakes for a couple of minutes on each side. Serve with toppings and toppings to taste.

Custard thin pancakes with milk

First, prepare the liquid part of the dough. Grind 3 large eggs with salt and granulated sugar. The amount of sugar is adjustable depending on what fillings our pancakes will have. When the pancakes are planned to be sweet, then a tablespoon is enough, if the filling is salty, we reduce the sugar by half. We achieve complete dissolution of granulated sugar. Add milk (600 ml) to the mixture and mix.

Now we need hot water in the amount of 200 milliliters. Without stopping to stir, pour boiling water into the liquid mixture. You can not pour boiling water "in one fell swoop", otherwise the eggs will curl. Only a thin stream and uniformity. It is very convenient to do this with a food processor or blender with a dough attachment.

It's time to add the sifted flour. We need 300 grams. We interfere until we are convinced that there are no harmful lumps. Only then can you pour in 30 milliliters of vegetable oil and throw a pinch of soda. We give the finished test time to rest: at least half an hour. The consistency we need is moderately liquid. Bake pancakes in a hot pan and serve hot.

Thin yeast pancakes with milk

The most bubbly pancakes are yeast pancakes. It is thanks to the fermentation of yeast that the texture of the dish turns out to be “spongy” and airy. Although working with yeast is repulsive to novice cooks, making them is no more difficult than classic ones.

Grind two eggs with 100 grams of sugar and a pinch of salt. More than in conventional recipes, the amount of sugar is needed for the yeast to “play”. It is good to beat this mixture not by hand, but with the help of a mixer, then a lush whitish foam is formed, and the sugar will dissolve faster. Separately, heat a glass of milk and water until warm, but not hot. Add liquid to mixture and stir.

Yeast for this recipe is dry fast acting. We need 6 grams, which is about a teaspoon without a top. Our liquid will begin to foam, covered with large bubbles.

Pour the liquid component of the dough into one and a half glasses (250 g) of sifted flour. After mixing well, leave the mass warm at least 35 degrees for 60 minutes. The dough will increase in volume and become a little thicker. To give it the necessary consistency, pour in two tablespoons of vegetable oil right before baking pancakes.

Information! Baking these pancakes is a pleasure. They come out fluffy, but strong enough to withstand flipping. Beginning pancake bakers appreciate yeast dough precisely for these properties.

Pancakes with live yeast and milk

Another version of yeast dough for more experienced housewives. We use fresh live yeast, you can pressed it. To begin with, we make a dough: add a spoonful of sugar and a little salt to a glass of warm milk, and then dissolve 20 grams of live yeast in the liquid. Stir until dissolved, then add a glass of sifted flour and mix again.

The dough should stand for 40-60 minutes in a warm place without drafts. A good dough will double in size.

Divide 4 eggs into yolks and whites. Beat the protein until fluffy with a teaspoon of salt. Grind the yolks with three tablespoons of sugar. We introduce the yolk mass and melted butter (4 tablespoons) into the dough. We dilute to a homogeneous state. The next step is flour. We need another glass so that the pancakes are thin and delicate. Having combined the flour with the dough, add the protein foam, stirring with confident movements from the bottom up.

The last stage is the addition of warm milk (750-800 milliliters). Let the dough “rest” for half an hour, and only then proceed to baking.

Pancakes with milk in a bottle

The perfect recipe for people who don't want to spend a lot of time baking pancakes and haven't yet mastered the art of mixing dough without lumps. We need a two liter plastic bottle. Using a funnel, break 2 eggs directly into the bottle, pour sugar (2 teaspoons), salt (1 tsp), a pinch of soda. Helpful Hint: Add the dry ingredients first, then pour in the eggs. Stir the egg mixture vigorously, making sure to close the lid.

The second stage: pour 150 grams of flour and pour in vegetable oil (20 ml). Shake thoroughly again. Milk is added last. We need 600 milliliters. We shake the closed bottle with diligence so that no lumps form.

Important! When baking, pour the batter into the pan directly from the bottle, frying the pancakes for two minutes on each side.

Pancakes with cornmeal milk

Beat 300 milliliters of milk with three eggs until a fluffy foam is formed. Separately, mix premium cornmeal (300 g), 50 grams of sugar and a pinch of salt, sifting them together.

We introduce the milk mixture into the flour mixture, stirring until the lumps completely disappear. Add vegetable oil (3 tablespoons) and send the dough to “rest” for half an hour, and then bake bright and fragrant corn pancakes.

Healthy rye flour pancakes with milk

As in the previous recipe, mix rye flour (200 g), salt and 50 grams of sugar together, and only then sift the mixture, saturating it with air. Then pour into the dry component a glass of warm milk and one egg. Beat with a whisk until smooth. At this stage, add half a teaspoon of soda to the mixture and extinguish it with lemon juice or vinegar right in the dough. Mix 300 milliliters of warm milk and 2 tablespoons of vegetable oil, add to the dough and achieve a homogeneous liquid consistency.

Before baking pancakes, insist the dough in heat for 20 minutes.

Traditional buckwheat pancakes with milk

Mix 100 grams of buckwheat and wheat flour, sift. Separately, beat 375 milliliters of warm milk, half a teaspoon of salt and sugar, two eggs. We need a frothy bulk.

Pour the liquid component into a mixture of two types of flour in a thin stream. There should not be any lumps in the pancake dough. We introduce vegetable oil into the dough at the very end, in the amount of two tablespoons. Mix until a homogeneous, smooth consistency. Bake like regular pancakes.

Openwork cheese pancakes with milk

Whisk one and a half cups of warm milk until foam forms along with two chicken eggs. Be sure to add a teaspoon of sugar and salt to the mixture. Sift a glass of flour with a teaspoon of baking powder for dough through a fine sieve. We introduce the liquid part into the dry, stirring constantly.

We prepare the cheese filling: three 150 grams of cheese on a fine grater. It is better to take a variety of cheese that melts well and has a rich smell. Finely chop a bunch of dill. Add this mixture to the dough, then pour in two more tablespoons of vegetable oil and bring to a liquid consistency, convenient for baking.

It turns out a great snack - delicious cheese pancakes.

Sweet chocolate pancakes with milk

Mix 2 cups flour and cocoa powder (2 tablespoons), add a bag of baking powder for dough, sift. Grind 3 eggs with sugar (3 tablespoons) and salt, then add a glass of warm milk to the mixture, bringing to a lush foam.

We combine the liquid and dry phases of the dough. If lumps appear at this stage, it's not scary. We take another glass of milk and gradually pour it into the dough in small portions, controlling the density and texture of the mixture. We need a state, like liquid sour cream. Bake pancakes in a greased pan large quantity vegetable oil. They can be served as an independent dish or with a filling of curd cheese or strawberries.

I have long had a dream - to bake a high stack of pancakes, luxurious, such as in the most gorgeous photos on the Maslenitsa theme!

But so far it has been possible to achieve the desired height only once. The fact is that when we bake pancakes, no matter how much you put on the dish - and for some reason their number remains the same! In my opinion, this is the main indicator of delicious pastries :) So we love pancakes very much, even more than pancakes.

I tried many recipes for pancakes - both lush, plump on kefir, and openwork yeast, and thin, lacy on milk, and even patterned pancakes in the form of drawings! All of them are good in their own way, delicious with different fillings and on their own. And recently I came across a very simple and easy recipe for pancakes with milk. So lucky that I baked a full portion twice a day!

Imagine: pancakes are thin, perforated, and most importantly, it is a pleasure to remove from the pan! They do not stick to the pan, they turn over very easily, there is a minimum of products, compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend.

Ingredients:

• 3 cups of milk (glass = 250 ml);
• 3 eggs;
• 2 tablespoons of sugar (or 1 if the filling is unsweetened);
• 2 cups of flour;
• 1 teaspoon of soda;
• a tablespoon of lemon juice;
• a pinch of salt;
• 2-3 tablespoons of sunflower oil.

Dough for pancakes with milk:

Add salt and sugar to the eggs.

Beat with a mixer for a minute until fluffy.

Gradually, in 3-4 doses, stirring all the time, sift the flour into the dough one by one ...

Half a glass of flour - mixed - half a glass of milk - mixed - again flour, until we add everything. If there are lumps in the dough, don't worry: I just beat the dough with a mixer after I add all the milk and flour, and it becomes fluffy and smooth, without lumps!

Pour a teaspoon of baking soda into the dough, squeeze a little lemon juice into it, mix.
As I recently learned, it is better to mix the soda with the last portion of flour and sift everything together into the dough, mix, and then pour the lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.

Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.

The dough turns out to be liquid, pouring, and if it seems too liquid to you, resist the temptation to add flour there! The dough for thin pancakes should be such as you will see when you start baking.

Grease the frying pan with sunflower oil (we grease it, not pour it, as for pancakes!) just before the first pancake, there is no further such need - the pancakes themselves are perfectly removed!

We heat the pan well on fire, then pour the dough with a ladle, and with the other hand turn the pan so that the dough spreads over it in a uniform thin layer. Holes appear on pancakes instantly! Thin pancakes are baked over an average fire just instantly: make sure you have time to turn over in time!

We turn it over like this: under the edge of the pancake we slip a wide spatula with a thin edge (this is important, I have a metal spatula - so it is thin and removes well, but plastic, thicker, does not fit). We pry the pancake with a spatula (if necessary, carefully, so as not to burn ourselves, we help with the fingers of our free hand) and once! - Flip over to the other side.

A couple of tens of seconds - and the pancake was fried on the second side. Remove pancakes with a spatula to a platter. They will be fatter and tastier if each, removed from the pan, greased with butter.

So they baked many, many beautiful, ruddy, thin pancakes!

It is most delicious to eat them right away, or you can make a beautiful rose, or stuffed rolls, or pancakes, or even a pancake cake! Such pancakes can be made chocolate - this is a separate recipe.