Women who decide to learn how to make pancake dough at home are faced with the problem of choosing ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn flour.

In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. A light, laced structure with holes is popular today, and pancakes are often served as a dessert.

It's hard to tell which pancake dough recipe is correct. Pancakes cooked on kefir turn out to be delicate and thin, and corn flour adds extraordinary color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.

Here are the most popular pancake dough recipes. The option you like, combined with fresh products, will help to please the family with an excellent delicacy.

I will pay a little attention to the secrets of cooking and calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you are keeping fit, use low-calorie foods.

Classic pancake dough with milk

Ingredients:

• Water - 600 ml.
• Flour - 300 g.
• Eggs - 3 pcs.
• Soda - 0.1 tsp.
• Sugar - 2 tbsp. spoons.
• Salt - 0.5 tsp.
• Citric acid - 0.5 tsp.
• Olive oil - 1 tbsp spoon.

Preparation:

1. Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and stir. Dissolve a small amount of citric acid in the remaining water.
2. Combine flour with baking soda and salt in a separate container. Add beaten eggs to the resulting flour mixture, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and mix.
3. Bake pancakes on both sides in a preheated skillet with a little vegetable oil. These pancakes are combined with different fillings.

The version of pancakes on water is less caloric due to the lack of milk and butter. On average, there are 135 kcal per 100 grams of product. A few pancakes for breakfast will not harm the figure.

Pancake dough with kefir

If you want airy, delicate and incredibly tasty pancakes, use kefir for cooking. A delicacy is prepared from a minimum amount of products and does not take much time.

Ingredients:

• Kefir - 3 glasses.
• Flour - 2 cups.
• Eggs - 2 pcs.
• Sugar - 1 tbsp. spoon.
• Salt - 0.5 tsp.

Preparation:

1. Break the eggs, bleach the whites from the yolks. Mash the yolks with sugar, combine with two glasses of kefir and mix until smooth. Add flour gradually.
2. Beat the whites with the addition of salt until a fluffy mass is obtained. Pour the remaining kefir into the dough along with the whipped egg whites. Stir.
3. Bake the pancakes in a greased skillet in a heated skillet. Fry on each side until golden brown.

Video preparation

The calorie content of kefir pancakes is on average 175 kcal per 100 grams... The indicator is slightly lower compared to the milk test. This is due to the difference in calories in the main liquid ingredients.

How to make pancake yeast dough

Yeast dough is best for making the finest pancakes. Making a delicacy from such a dough is simple. The main thing is to correctly determine the quantity for one pancake. The result is an excellent breakfast dish.

Ingredients:

• Kefir - 700 ml.
• Wheat flour - 1.5 cups.
• Eggs - 2 pcs.
• Sugar - 3 tbsp. spoons.
• Vegetable oil - 4 tbsp. spoons.
• Dry yeast - 11 g.
• Vanillin, salt.

Preparation:

1. Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
2. Beat eggs into the resulting mixture, add flour and knead the dough. The result is a homogeneous mass that resembles thick sour cream in consistency.
3. Wrap the container with cling film and place in a preheated oven to 40 degrees, turned off. Keep the dough warm for about an hour. During this time, it will increase in volume.
4. After the time has elapsed, knead the yeast dough and stir with a ladle. As a result, the mass will settle slightly and become more liquid.
5. Bake the yeast pancakes on both sides in a greased skillet with refined oil. Grease the skillet just before baking the first pancake.

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in its pure form. If eaten with jam or condensed milk, the indicator will double.

How to make thick and thin pancake dough

Thin dough

Cooking thin pancakes is not an easy task, which cannot be solved without knowing some culinary secrets. I will share the correct cooking technology and all the secrets.

Ingredients:

• Milk - 0.5 l.
• Eggs - 3 pcs.
• Flour - 2 cups.
• Sugar - 1 tbsp. spoon.
• Salt - 0.5 tsp.
• Vegetable oil, soda.

Preparation:

1. Beat eggs with a mixer with sugar and salt. Add some of the flour and baking soda to the resulting mixture and stir.
2. Add a spoonful of vegetable oil, half of the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and let sit for 15 minutes.
3. Bake thin pancakes in a pre-oiled hot skillet.

Thick fluffy dough

The following recipe will be appreciated by fans of fluffy pancakes. I tried a lot of recipes and settled on this one. It allows you to make porous pancakes that absorb jam or syrup.

Ingredients:

• Eggs - 2 pcs.
• Milk - 300 ml.
• Sugar - 2 tbsp. spoons.
• Flour - 300 g.
• Baking powder - 2.5 tsp.
• Ghee butter - 60 g.
• Salt.

Preparation:

1. Beat eggs with sugar and milk. In a separate bowl, combine the sifted flour and baking powder. Combine the mixtures and knead the dough. Add ghee and stir. Leave it on for 5 minutes.
2. Bake thick pancakes in a greased skillet on each side for one and a half minutes. Serve with your favorite toppings.

It seems that the recipes are not very different, but the differences are fully manifested only in ready-made pancakes. Put the recipes to the test and the difference will become apparent.

Delicious choux pastry with milk

Do you like custard pancakes? You can easily make them if you learn how to make choux pastry. Remember, the end result depends a lot on the quality of the milk. For custard pancakes, fatty milk is better.

Ingredients:

• Milk - 1 glass.
• Eggs - 2 pcs.
• Butter - 50 g.
• Flour - 1 glass.
• Sugar - 6 tbsp. spoons.
• Hot water - 0.5 cups.
• Vanilla sugar - 1 sachet.
• Salt, soda, refined oil.

Preparation:

1. Beat eggs in a deep bowl. Add milk, sugar and a pinch of salt to the resulting egg mixture. Add butter melted in a bath to the dough and mix.
2. Add sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour in boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
3. Bake custard pancakes in milk in a hot skillet with oil. As soon as holes appear, carefully turn over.

Video recipe

Despite the simplicity, custard pancakes are appropriate on any table. And it is not surprising, because they are incredibly gentle and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this simple device makes it easier to cook.

Ingredients:

• Flour - 10 tbsp. spoons.
• Milk - 600 ml.
• Eggs - 2 pcs.
• Vegetable oil - 3 tbsp. spoons.
• Sugar - 3 tbsp. spoons.
• Salt.

Preparation:

1. To prepare the pancake dough, you will need a 1.5 liter plastic bottle and a small watering can. First, pour flour into the washed container, then add lightly beaten eggs, vegetable oil and milk.
2. Place the sugar and salt in the bottle last. Close the lid and shake until the ingredients are combined. The pancake dough is ready.
3. To bake pancakes, heat a greased skillet, open the lid and pour some dough into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.

A simple recipe will help you make excellent pancake dough. It is noteworthy that during cooking, you will stain only one frying pan, and in classic cooking, the list of dirty dishes also includes spoons, pots and bowls.

Is it possible to make pancake dough without eggs

Some chefs believe that it is impossible to make good dough without eggs. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the correct consistency.

Ingredients:

• Milk - 250 ml.
• Water - 250 ml.
• Flour - 20 tbsp. spoons.
• Vegetable oil - 90 ml.
• Sugar - 4 tbsp. spoons.
• Salt - 1 tsp.
• Vinegar and soda - 0.25 teaspoons each.

COOKING:

1. Combine the sifted flour with sugar and salt. Pour water together with milk into the resulting mixture and mix. Add refined oil and beat with a mixer. The result is a batter.
2. Set the mass aside for 30 minutes. During this time, the flour will release gluten, as a result of which the pancakes will bake normally. Add vinegar-quenched soda to the dough before frying.
3. Bake the pancakes in a preheated skillet that has been greased with oil. Cook each side for 45 seconds.

What can be made from pancake dough other than pancakes

Did you know that pancake dough can be used to make many other incredibly delicious dishes? It's about quick and easy baking. Since the batter is stored in the refrigerator for a long time, I advise busy housewives to take a closer look at the recipes that I will share below.

Pancake cake

The dessert in question is the perfect combination of pancakes, chocolate and orange butter. Even a beginner can cope with the task of making a cake.

Ingredients:

• Low-fat cottage cheese - 400 g.
• Chocolate butter - 100 g.
• Milk - 0.5 l.
• Flour - 250 g.
• Sugar - 50 g.
• Eggs - 3 pcs.
• Baking powder - 1 teaspoon.
• Fresh berries - 300 g.
• Lemon juice - 15 ml.
• Chopped pistachios, salt, vegetable oil.

Preparation:

1. Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After the time has elapsed, bake the pancakes, frying on each side until golden brown.
2. Make the filling. Whisk softened chocolate butter with cottage cheese. The result is an airy cream. Mash the berries in a separate bowl.
3. Cover each pancake with a layer of cream, and spread a small amount of berry puree on top of the cream.
4. Collect the cake. Top the dessert with fresh berries, pistachios and chocolate syrup.

Clafoutis

Clafoutis is a casserole made from pancake dough and seasonal berries or fruits. The French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries give off less juice, which has a positive effect on the aromatic qualities of the delicacy.

Ingredients:

• Milk - 100 ml.
• Cream 20% - 200 ml.
• Butter - 50 g.
• Eggs - 3 pcs.
• Flour - 75 g.
• Sugar - 100 g.
• Vanilla stick - 1 pc.
• Berries.

Preparation:

1. Break eggs into a deep bowl, add flour, sugar and vanilla, stir.
2. Gradually pour the milk and cream into the resulting mixture, stir well.
3. Place some berries on the bottom of the muffin tins and cover with the batter.
4. It remains to send the dish to the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.

Serve hot.

Yorkshire pudding

Delicate buns made of pancake dough, prepared according to English technology, are filled with filling, and served in pure form with fried meat or used as a side dish for roast beef. In all cases, it turns out incredibly tasty.

Ingredients:

• Milk - 200 ml.
• Butter - 50 g.
• Flour - 125 g.
• Eggs - 2 pcs.
• Salt.

Preparation:

1. Mix flour with eggs, add salt, pour in a quarter of milk and stir.
2. Pour in the remaining milk, stir. Set the resulting dough aside for a few hours.
3. Put a small piece of butter in molds with a diameter of 8-10 cm, send to the oven for heating.
4. Fill hot tins with pancake dough and put in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and please the family with amazing delicacies.

Aspiring chefs are of the opinion that making pancakes is the simplest task. When it comes to cooking, they often face a variety of challenges. In the final part of the material, I will share useful tips for making the "right" pancakes, which will serve as a guide. I have tried all the tips in practice and have repeatedly been convinced of their effectiveness.

How to bake pancakes properly

As you can imagine, making pancakes requires certain skills and experience. How much to pour the dough, when to turn it over, when to shoot are the most important questions. Check out the tips below to help you make delicious desserts.

1. The surface on which the treats are prepared is of great importance. A cast iron skillet with a thick bottom is best. On it, the pancake is evenly baked, acquires a beautiful color. A pancake pan with a Teflon coating and low sides will also work.
2. Preheat the pan well before making the pancakes. Cover the bottom with a layer of coarse salt and heat until it darkens. Shake off the salt before cooking and wipe the dishes with a paper towel.
3. Grease the bottom of the pan with vegetable oil or a piece of bacon. If there is oil in the dough, grease just before making the first pancake. If the butter does not go into the dough, grease the dishes before baking each pancake.
4. Fill a ladle 2/3 full of the pancake batter and pour into the center of the preheated skillet. Hold the skillet at an angle and rotate to the sides to distribute the dough over the surface. If the first pancake is lumpy, don't be discouraged. This will help determine how much to pour the dough to make an even and thin pancake.
5. Bake over medium heat. Once the edges are brown, flip to the other side using a fork or wooden spatula.
6. Put the finished pancakes on a plate of the appropriate diameter. Grease each pancake with butter. To avoid drying out, keep under the lid. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.

Thanks to these tips, you can easily prepare delicious and beautiful pancakes that will delight household members with taste and aroma. Remember, the tastiest treats are those that came out of the pan recently. I do not recommend delaying the tasting.

How to make lump-free dough

If there are lumps in the dough, you cannot count on delicious, even and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

• To make the dough without lumps, liquid, be it water, milk or kefir, is poured into flour. As a result, the mass is easier to stir and easier to break up lumps.
• To remove lumps, some cooks first knead a thick dough, then gradually pour in the liquid provided for in the recipe and mix.
• In the case of an excessively liquid dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the above methods will help in preparing the perfect pancake dough and the result will be appropriate.

In Russia, such a dish as pancakes was made in almost every home: from what could, depending on the income of the family, each selected the most beneficial recipe for himself and his loved ones. For the holidays, pancakes were made with numerous delicious fillings, the spread in them was colossal: from rich salty ones to various sweet ones.

Now, pancakes are traditionally baked both on the pancake holiday - Shrovetide, and on other days convenient for the hostess to pamper their loved ones and guests who come to the house.

Pancake dough dishes

1. A saucepan, basin, bowl, or other deep vessel;
2. Corolla;
3. Spoon for adding bulk ingredients and pre-mixing the dough;
4. Pan;
5. Mixer.

How to properly make pancake dough on water

Pancakes cooked in water are distinguished, first of all, by the lowest calorie content, and secondly, any housewife can make such a dough from improvised products.

It should be noted separately that according to this recipe for making pancakes, even a novice hostess and mother's assistant can bake.

• Water - half a liter (you can take any water, but cold boiled water is better);
• About two glasses of flour (depending on how much the dough takes);
• One or two eggs;
• Sugar and salt to taste;
• Oil for frying pancakes.

Pour a little flour into any convenient deep dish (bowl, saucepan, whoever you like), add an egg, salt, sugar.

Add water little by little, stir gently, trying not to allow lumps to appear.

After making the dough, you can start frying the pancakes.

Before this, the frying pan must be heated well and greased with oil.

Pour the required amount of dough with a ladle and fry each pancake on both sides until golden brown.

Pancakes with milk

The milk in the dough gives the pancakes a more delicate taste, such pancakes fly off with a bang in any family where they love this treat.

And making a dough based on milk is not very difficult, write down the recipe:

• Flour - a little more than a glass, or rather about 280 grams (depending on the viscosity of the dough you need);
• Milk - one liter;
• Eggs - 2 pieces;
• Salt;
• Sugar - 1-2 tbsp. l.
• Put the vegetable oil in the dough - about 2 tbsp. l. and for greasing the pan - about 4 tbsp. l.

First, put all the dry ingredients in a bowl or other container: flour, sugar, salt. We add to them all the liquid components of the dough: milk, vegetable oil and eggs. We mix, but just do not allow the appearance of lumps. The dough is ready and you can bake the pancakes.

How to make dough for pancakes on kefir

Pancakes made with kefir are strikingly different from all the other recipes above. The fact is that the dough made on kefir has a slightly sour pleasant taste, which not everyone likes by the way.

Therefore, before starting the dough on kefir, try such pancakes in advance with your friends, or simply prepare a minimum portion of the dough to finally decide whether you like them or not.

Ingredients:

• Kefir (the percentage of fat content of the product, vary at your discretion) - 500 ml;
• Flour - 3 cups (250 grams each);
• Eggs - 1-2 pieces;
• Salt;
• Sugar - half a teaspoon;
• Vegetable oil - you only need it to grease the pan.

To prepare the dough, it is necessary to carefully and carefully, avoiding the appearance of lumps, mix all the components for this recipe in a deep container. This can be done both with a whisk and with a mixer or any other object convenient for you (for example, a fork).

The viscosity of the dough should resemble liquid sour cream. If everything went well and the dough worked out right, you can make delicious pancakes for the whole family.

Pancakes with orange juice

A very unusual and interesting recipe. Such pancakes can be prepared for a holiday or while waiting for guests. Pancakes with orange juice will appeal to both children and adults. Pancakes prepared according to this recipe can be stuffed with any sweet filling and enjoy the wonderful taste.

For cooking you will need:

• Orange juice (freshly squeezed or from a bag) - 70 ml;
• Flour - 100 grams;
• Milk - one glass;
• Sugar - 3 tbsp. l .;
• Salt to taste;
• A small amount of orange peel;
• Vegetable oil for frying;
• Butter for greasing ready-made pancakes.

Prepare the dough by mixing all the ingredients according to the recipe, except for vegetable and butter. Heat a frying pan, grease with vegetable oil. Bake all the pancakes, grease them with butter. The taste of such pancakes will be remembered for a long time. Enjoy!

In the kitchen, as in any other place, something can happen that, well, did not fit into the cooking process. There are a lot of reasons for the occurrence of completely ridiculous situations and it makes no sense to list them, the main task is to correct your mistakes in time.

1. When baking pancakes on kefir, choose kefir with the lowest percentage of fat, in addition to this, you can additionally dilute it with water (necessarily boiled chilled). Such a secret will allow the hostess, including the inexperienced, to deftly remove hot pancakes from the pan;
2. For baking pancakes, a special pancake pan is best suited; if you have one in your house, you can always bake your favorite dish with pleasure;
3. To increase the gluten of flour (gluten is indicated as a percentage on each package of product), the liquid in the dough (namely, water or milk) must be added hot;
4. When baking, the pancakes break when turned over - there is not enough viscosity in the dough (add an egg or a little flour);
5. In order to completely eliminate the appearance of lumps in the dough, you must first dilute the flour in a small amount of water and salt - this will significantly reduce their appearance;
6. Sifting flour during dough preparation will improve the taste of the final product and saturate the flour with oxygen;
7. If the process of making pancakes needs to be accelerated, use the following recommendation: fry them in several pans;
8. To make the first pancake "right" - heat the pan thoroughly before frying.

Armed with the necessary equipment and following step-by-step recommendations and tips, any woman (even the one who does not know how to cook at all) will get delicious, homemade pancakes. Bon Appetit!

Pancake dough, homemade pancake recipe has different dough compositions. Dough on milk, kefir, water is a classic basis from which simple and delicious pastries are prepared at home.

To make thin pancakes at home, you should try to knead the pancake batter. The dough for ordinary pancakes is kneaded in a simple way - in milk, flour and eggs, or using recipes with a varied composition of ingredients, adding soda for fluff, yeast, mineral water, boiling water to form holes in the finished pancakes.

Modern housewives use corn flour, whole grain or stick to the classics and make pancakes made from wheat flour. How to determine which recipe is correct, what proportions of flour, milk, kefir, water should be used when kneading pancake batter?

Thin pancakes are made from the classic milk dough, pancakes with holes are made on kefir, simple baked goods can be made on water no worse than traditional ones.

Advice from the Miracle Chef. The correct dough thickness is comparable to liquid sour cream. The structure should be homogeneous, without lumps. For thin pancakes, add no more than 2 eggs to the dough.

Every housewife knows about making pancakes at home. To help young cooks, we offer three options for pancake dough, using which you can make your own dough, bake pancakes in milk, kefir, water, in the classic way in a pan.

How to make your own pancake dough? The base is easy to start if you follow the recipe instructions, observing the proportions of liquid components and bulk products.

Thin pancakes with holes are popular for home family breakfasts, and recipes for thick, lush housewives are used in the preparation of snack dishes, pancake cakes.

Among the traditional methods of making classic pancakes, homemade dough with milk is considered the leader, regardless of the fat content of the base - pancakes are made from a village product or from store milk, flour, eggs, sugar and salt. In order not to grease the pan when baking pancakes, add 1-2 tablespoons of vegetable oil to the dough in milk.

Composition

• premium flour - 1.5 tbsp.;
• milk - 500 ml;
• granulated sugar - 1 tablespoon;
• chicken eggs - 2 pcs.;
• refined vegetable oil - 2 tablespoons ...
• salt - 0.5 tsp

Preparation

The classic recipe for pancake dough in milk is considered universal, it is kneaded from milk and eggs at room temperature, the liquid components of the base are combined with wheat flour sifted through a sieve and the dough is ready.

The proportions of the classic dough ingredients can be easily changed if you want to bake thin pancakes, thick or medium thick.

1. Break the eggs into a bowl, stir with a spoon.
2. Then add salt, granulated sugar, knead the dough again.
3. Pour in warm milk, lower the immersion blender into the resulting mixture, beat at low speed until smooth.
4. Next, add flour. To make the pancakes thin, we introduce the pre-sifted flour in small portions. Stir the dough after each addition of flour.
5. Then we add butter and make the final whipping with a blender until a homogeneous structure, breaking all the existing lumps.

Cover the kneaded batter with milk with a lid or a towel, leave it on the kitchen table for 10-15 minutes or until the moment when you need to bake pancakes.

Important! Regardless of whether you make pancakes with salty or sweet filling, add sugar in any case. Vegetable oil in pancake dough can be replaced with ghee or butter: these two products - sugar and butter - will make the pancakes perforated, ruddy and appetizing.

Pancake dough with kefir

For homemade pancakes with holes, kefir is suitable for any fat content. The holes in the pancakes are due to the presence of soda, which is part of the components for the kefir pancake dough. Kefir, sour milk or the remains of sour kefir are used in the home kitchen when preparing batter, for pancakes, thick dough made from fermented milk products is kneaded for baking pies, sweet pastries,.

What is needed

• premium flour - 2 glasses;
• kefir - 500 ml;
• chicken eggs - 2 pcs.;
• granulated sugar - 1 tablespoon;
• baking soda - 0.5 tsp;
• vegetable oil - 3 tablespoons;
• salt - a pinch.

How to cook

To prepare thin pancakes, kefir is diluted with water in equal proportions. The peculiarity of kefir pancakes is in the subtlety of the dough, with an increase in the proportion of eggs in the ingredients, the pancakes are thicker, harder and more fluffy.

1. We heat kefir in the microwave or on the stove, make sure that it does not boil.
2. Then add sugar, salt, mix. We break the eggs and knead again.
3. Next, add the sifted flour, beat with a mixer.
4. After that, we extinguish the soda in 1 tbsp. boiling water, and when it stops "sizzling", add it along with the butter to the dough.
5. Mix quickly, cover with a lid.

Leave the bowl with the dough on the table for about 40 minutes, and then proceed to bake.

You can make the dough with a whisk or a regular fork, but using a blender or mixer, mixing products is much easier, faster, and more uniform.

Pancake dough on water

It is not difficult to bake delicious pancakes in water without eggs from flour and plain water (mineral or ordinary). But from a simple dough in water with eggs, pancakes are softer, tastier, thinner than without eggs.

Note!

Ingredients

• white wheat flour - 2 cups;
• chicken eggs - 2 pcs.;
• filtered or mineral water - 500 ml;
• granulated sugar - 2 tablespoons;
• vegetable oil - 5 tablespoons;
• salt.

Preparation

Observing the exact proportions, it is easy to start a pancake dough on water, the base is not capricious, warm water quickly dissolves lumps. Pancakes on water with eggs are thin, tasty and soft.

1. In a deep container, mix eggs, a pinch of salt, sugar.
2. Then add warm water, oil; mix.
3. Add flour, sifted beforehand. Beat thoroughly with a whisk or mixer.

From the finished dough with eggs, pancakes are baked immediately, in this cooking method you do not need to wait until the flour swells, with water the process is faster than with milk or kefir. These simple pancakes are baked like classic ones.

To get a large number of holes on the pancakes, make the dough on highly carbonated mineral water, and add vanillin to the water to enhance the taste and aroma.

How to bake pancakes in a pan correctly

Proper baking of pancakes in a frying pan determines not only the appearance of homemade baked goods. Skillful frying affects the taste of the finished dish. Over-fried pancakes that are too transparent are tasteless, dry. Unbaked dough poured in a thick layer breaks when turned over, sticks to the pan and the hostess has to pour a new portion of the dough over and over again, scraping the previous one from the pan.

One of the secrets of delicious thin pancakes is the amount of dough poured into the pan. To thinly bake pancakes in milk, kefir, water, batter for 1 thin pancake, you need to pour a little. Make sure the dough is thick so that it spreads quickly through the pan.

The pan for frying pancakes should have low sides, have a handle and, if possible, a non-stick coating. The ideal option for cooking is a pancake maker, on which nothing else is baked or fried.

1. My pancake maker, wipe it dry.
2. Then we heat the pan until subtle smoke appears (you will immediately feel it).
3. We reduce the heat on the stove to medium, pour literally 1 teaspoon of sunflower oil.
4. We collect half of a small ladle of the finished dough without lumps.
5. We take a frying pan in our right hand at a slight incline and pour the dough into 1 pancake into the center.
6. We make rotational movements with a frying pan on the weight, thereby distributing the dough in an even layer around the circle.
7. After that, put the pan on the stove, bake the pancake on one side for about 2 minutes. Purely visually, it looks like this: the lower side of the pancake should be browned, and the upper side should dry out, from a liquid state the dough will turn into a thick one.
8. The pancakes are thin, so you should turn them over carefully so that the pastries retain their shape and do not wrinkle. To do this, we pry the pancake with a spatula and, holding it with our hand, turn it over to the other side.
9. On the second side, the pancake bakes much faster, so make sure that the bottom does not burn.
10. Remove the pancake with a spatula or turn the pan over a large plate, into which it will slide off by itself.

We baked the first pancake, grease it with liquid butter and start preparing the next one, which we then stack on top of the previous ones.

You do not need to cover hot pancakes, as the center and edges will become soft. Therefore, the pancakes should be served hot immediately after baking.

We really hope that self-kneading pancake dough at home will be the most successful step for you in the entire cooking and baking process, and more than one pancake will not break in the pan when turned over.

What could be tastier than openwork pancakes with honey or jam for breakfast? And for those who like to eat tightly in the morning, they can be stuffed with meat or cottage cheese. Not sure how to make pancakes dough so that they turn out thin and do not burn? Then this article is for you.

Pancakes are definitely loved by everyone. But the process of their preparation sometimes gives us a lot of trouble. Why do pancakes taste different, even if we cook them according to the same recipe? What is the secret of delicious and airy pancakes?

Experienced chefs are happy to share with us their tips on how to properly make the dough for pancakes:

• To prevent the dough from picking up in lumps, the flour must be sieved, preferably 2-3 times. Thus, we saturate our dough with oxygen, and it will turn out to be airy.
• The flour should be added to the dough in small portions, without ceasing to stir it with a whisk or blender.
• The consistency of the dough should stretch, and not drain from the ladle. And if you want the pancakes to be thin, add a little less flour.
• The secret of thin pancakes is very simple: add a little sparkling mineral water at the end of kneading the dough.
• Those who like loose and fluffy pancakes need to knead the dough with kefir or yogurt.
• Pancakes will turn out more magnificent if you add whites and yolks separately to the dough. So, first you need to add the yolks, and then the whites, whipped well until foam.
• Before starting the dough, all food must be removed from the refrigerator, as they should be at approximately the same room temperature.
• It is better to slightly warm the liquid base in a microwave oven - then the salt and granulated sugar will dissolve well, and the dough for pancakes will turn out to be homogeneous.

Milk-based openwork pancakes

Consider how to make a dough for pancakes with milk. Pancakes prepared according to this recipe are very thin and delicate. Let's try? By the way, some housewives add dry yeast to the milk-based pancake dough to make them with holes.

Composition:

• 0.6-0.7 liters of milk;
• 1 egg;
• 3-5 tbsp. l. granulated sugar;
• 1 tbsp. l. vegetable oil;
• ¼ h. L. salt;
• 200-250 g of sifted flour.

Preparation:

1. Take a bowl with high sides and beat in an egg. Add granulated sugar and salt, 1 tbsp. l. vegetable oil.
   
2. Now beat the egg and sugar mixture until smooth. This can be done with a whisk or with a mixer. If you want to give the pancakes a unique flavor, then at this stage you can add vanilla sugar or cinnamon powder.
   
3. Now add the sifted flour and mix well.
4. Since the exact amount of flour cannot be predicted, we will control the consistency of our dough using milk, adding it in small portions.
5. So, pour in a little milk, while mixing the dough. To prevent lumps from forming, first make the dough thick, and then add the main portion of milk and knead it until smooth.
   
6. The pancake dough is ready. You can start baking them.
   

Using the same recipe, you can make a pancake dough with both water and whey. Simply replace milk with your chosen liquid base.

Tender pancakes on choux pastry

At first glance, it seems that making choux pastry is quite troublesome. However, it is not. We offer you a simple recipe for custard pancakes with milk.

Composition:

• 0.8 liters of milk;
• 4 eggs;
• 1 tbsp. sifted flour;
• ¼ h. L. salt;
• 2-3 st. l. granulated sugar;
• 1 tbsp. l. baking powder for dough;
• 3 tbsp. l. vegetable oil.

Preparation:

Unusual recipe for delicious pancakes

Now let's try to knead the yeast dough for kefir-based pancakes with the addition of semolina. And this recipe is unusual in that the pancakes are very satisfying, but less high in calories than in milk.

Composition:

• 1 tbsp. sifted flour;
• 1 tbsp. semolina;
• 0.5 l of kefir;
• 150 ml of filtered water;
• 3-4 tbsp. l. granulated sugar;
• 2 eggs;
• 1 tsp dry yeast;
• 1 tsp salt;
• 3 tbsp. l. vegetable oil.

Preparation:

Pancakes from a bottle - simple, fast and clean!

What can resourceful hostesses not come up with! So, in order to save time on kneading dough and washing dirty dishes, they discovered a truly ingenious way of making pancakes in a bottle.

Composition:

• 500 ml of milk;
• 1 egg;
• ½ tsp salt;
• 6-7 st. l. sifted flour;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. vegetable oil.

Preparation:

There are a huge number of pancake dough options. And different cuisines of the world have their own subtleties of cooking this dish. The very history of the emergence of pancakes is counted for centuries.

In France, they prefer to cook thin pancakes (crepes) with a variety of fillings. In Mexico, this dish is called tortillas and is added to the filling with beans or meat with a spicy tomato sauce. Plump pancakes resembling pancakes are prepared in the USA and Canada. In Japan, this dish consists of two pancakes with a filling between them. The Japanese call their pancakes okonomiyaki.

Traditional Russian pancakes are prepared in a sponge way from yeast dough, to which, in addition to wheat flour, buckwheat can also be added. There are several dozen pancake dough recipes in Russian cuisine.

But the basic principle is the same for all countries. The batter is poured into a very hot pan in a thin layer, fried and turned over. Usually pancakes are made in a round shape, but there are options for square products. To do this, you need a pan of the appropriate shape. The main thing in the process of preparing this dish is that the pancakes should come out ruddy, while not burning.

It is believed that baking pancakes is a real art. After all, you need to know the exact amount of dough that needs to be poured into the pan in order to get a thin pancake, skillfully turn it over in time. And thus get a fragrant heap of excellent pancakes.

In fact, there are no particular difficulties in preparing this dish. So, we choose a recipe, prepare the dough, bake pancakes, following the recommendations - and we will succeed!

You do not need to put any yeast or soda in the dough for these pancakes in milk. It contains sparkling mineral water - conveniently and quickly. With this dough, you can cook ordinary pancakes and stuffed pancakes, for example, stuffed with chicken or cottage cheese. The pancakes are airy and tender.

Ingredients:

• Wheat flour - 2 cups;
• Carbonated water - 1 glass;
• Milk - 2 glasses;
• Egg - 2 pcs.;
• Sugar - 3 tablespoons;
• A pinch of salt.

Cooking method:

1. Combine eggs with salt, sugar, beat.
2. Add preheated milk (a little warm), room temperature water, butter, mix.
3. Pour in flour, previously sifted. Stir so that no lumps appear. You can beat with a mixer.
4. Leave the dough for 15 minutes.
5. We heat the pan, grease with oil.
6. Mix the dough again.
7. We collect the dough with a ladle, pour it into the middle of the pan, gently distribute it over the surface, while tilting the pan in different directions. The dough should spread over its entire surface.
8. Fry the pancake for about 30 seconds, turn it over using a spatula and bake until browned. This is how we deal with the whole test.
9. Put the finished pancakes on top of each other. Serve hot with sour cream, honey, jam.

Interesting from the network

They turn out to be more fluffy, perforated than in milk. Make these delicious pancakes for breakfast, which are easy to make.

Ingredients:

• Flour - 200 g;
• Sugar - 3 tablespoons;
• Kefir - 1.5 cups;
• Egg - 3 pcs.;
• Salt - a pinch;
• Vegetable oil - 50 ml;
• Soda - 1 tsp without a slide.

Cooking method:

1. Pour kefir into a separate container, add soda, mix.
2. Beat eggs with the addition of salt, sugar, send to kefir.
3. Pour in the oil, pour in portions of the flour, previously sifted.
4. Mix the dough thoroughly (you can beat it with a mixer).
5. If the dough turns out to be thick, then add a little kefir.
6. We bake pancakes in a hot pan.
7. We spread the ready-made pancakes on a dish. Grease each pancake with melted butter.

If you suddenly did not have any milk or kefir for making pancakes, or simply you would like to reduce the calorie content of the dish, then the dough can be made with plain water. From the usual ingredients, you will get a great dough for thin delicious pancakes. This dough is perfect for making stuffed pancakes.

Ingredients:

• Flour - 1 glass;
• Butter - 3 tablespoons;
• Water - 2.5 cups;
• Sugar - 2 tablespoons;
• Eggs - 2 pcs.;
• Salt - a pinch;
• Vegetable oil - 50 ml.

Cooking method:

1. Drive eggs into a separate deep container, add salt, sugar, beat a little.
2. Pour water into the mass, mix well.
3. Mix the previously sifted flour into the dough in portions. If you use a mixer, then you can add all the flour at once.
4. Stir the mass well, leaving no lumps.
5. Pour oil into the finished dough, mix.
6. We bake pancakes in a pan, frying them on both sides.
7. Grease each ready-made pancake with oil, fold it in a slide and serve with honey, jam, sour cream.

Delicious openwork pancakes, delicious and aromatic, come out of this dough. Such lacy crispy pancakes can only be made from yeast dough.

Ingredients:

• Milk - 2 glasses;
• Flour - 2.5 cups;
• Eggs - 3 eggs;
• Yeast - 1 teaspoon (dry fast-acting);
• Salt - a pinch;
• Sugar - 3 tablespoons;
• Vegetable oil - 0.5 cups.

Cooking method:

1. Pour warm milk into a separate container, dissolve sugar and salt in it.
2. In another bowl, combine the sifted flour and yeast.
3. Pour milk into the flour in a thin stream, knead the batter.
4. Put the dough in heat for 45 minutes.
5. Add beaten eggs and butter to the risen dough (about 2 times).
6. Leave the dough to come up for another half hour.
7. To bake pancakes, grease a preheated pan with oil. Pour out some dough, spreading it over the surface of the pan. The dough should be taken from the bottom of the container, without stirring the entire mass. Otherwise, lace pancakes may not work.
8. Fry pancakes on both sides, grease the pan only the first time.
9. Serve the dish hot with additives to taste.

Thin and tender pancakes with delicious chicken and mushroom filling. This delicious dish will be a great hearty breakfast for the whole family. Chicken can be substituted with ham if desired.

Ingredients:

• Milk - 3 glasses;
• Egg - 3 pcs.;
• Sugar - 2 tablespoons;
• Flour - 2 cups;
• Vegetable oil - 3 tablespoons;
• Soda - 1 tsp;
• A pinch of salt.

• Chicken fillet - 300 g;
• Carrots - 1 pc.;
• Champignons - 300 g;
• Onions - 1 pc.

Cooking method:

1. Combine eggs with salt, sugar, beat, pour in milk. Mix everything well.
2. Pour flour in portions, stir until smooth.
3. Pour oil into the finished dough, mix.
4. Fry pancakes on one side only.
5. Let's prepare the filling. Boil the fillet, cool, finely chop.
6. Chop onions and carrots, fry until tender, add chopped champignons, salt and pepper.
7. Add fillet to mushrooms with vegetables, mix.
8. We simmer everything together for about 10 minutes.
9. Cool the filling a little, drive in an egg, mix.
10. Place the filling on each pancake, roll it up with an envelope, fry in a pan.
11. Serve hot pancakes with sour cream.

Now you know how to make pancake dough according to a recipe with a photo. Bon Appetit!

If you still have any questions about how to make pancake dough, then the following recommendations will be useful:

• After cooking, each pancake can be greased with a piece of butter - this will make it tastier and juicier.
• It is not necessary to serve pancakes in the form of a slide of products stacked on top of each other. You can roll each pancake into a tube or triangle. Serve 2-3 pancakes in portions, pouring jam, honey or any other sauce over them.
• The pancake dough should look like liquid kefir. You can add flour if the dough comes out very thin, or warm milk (water) - if, on the contrary, thick.
• To make the pancakes thin, pour the dough into the pan as little as possible.
• Flour should be added to the dough in small portions, stirring so that lumps do not appear.
• Pancakes are baked in a well-heated skillet. 30 seconds on each side.
• You can make pancakes like this: pour a portion of the dough into the pan. Immediately sprinkle the cake with finely chopped herbs, boiled egg or meat - you can add any food. Then turn the pancake over and fry it on the other side.
• You can add water to yeast pancakes instead of milk. This will make them even more lush.
• If you are making yeast dough, never add flour to the liquid. It is necessary to do the opposite: pour liquid into the flour in a thin stream. So the dough will acquire the desired consistency.
• You can skip the pan if you add a little vegetable oil to the dough before baking.
• If you want to make pancakes using fresh yeast, dissolve the yeast in a glass of warm milk and add a little sugar over a few hours.