Pancakes: a classic recipe with a photo, ingredients, cooking tips. Pancake recipes with milk, water - classic and original How to make classic pancakes

16.12.2021 From fish

Culinary experts are often interested in how to bake pancakes according to the classic recipe in milk. In fact, this recipe does not contain any gastronomic secrets. That is why it is classic. Anyone can cope with it. Even if you have not previously had to bake in a pan, relying on the proposed option, it is worth taking the risk. Before you can blink an eye, you can quickly knead the dough and bake all the pancakes. It is really very easy even for beginners! And the result obtained will encourage you to new culinary experiments!

Cooking time is 20 minutes.

Servings Per Container - 15.

Ingredients

Below is a classic step-by-step recipe for pancakes with a photo, and here you can see what products you need for this culinary experiment:

fresh cow milk - 500 ml;
granulated sugar - 1-2 tbsp. l .;
egg - 1 pc.;
premium wheat flour - 200 g;
salt - ½ tsp;
refined vegetable oil - 50 ml.

How to make classic pancakes

If baking isn't your “hobbyhorse”, don't despair. Below is a classic recipe for pancakes with a photo, following it step by step, you will succeed in "5+". The appeal of this option is that yeast breeding is not proposed here. This means that everything will take you a minimum of time and effort.

Pour milk into a deep bowl. It can be left unheated, but it is optimal to use either a warm product or room temperature.

Pour salt into milk. Add granulated sugar and 1 egg. Whisk well.

Sift flour through a fine sieve. Pour it into the dough in portions and break thoroughly with a whisk each time.

When the dough is almost ready, pour refined vegetable oil into it. Stir again.

Ready! This is how our classic recipe pancake dough turns out. Its consistency is not too thick, but also not very liquid. There is no need to wait for it to be infused. You can start frying immediately.

The frying pan is sent to moderate heat. Before baking the first copy, it should be greased with vegetable oil. In the future, you will not have to do this, since this product is already included in the test. Pour the dough into the pan. Fry until golden brown.

Pick up the pancake with a spatula and turn it over. Fry a little more to brown.

On a note! Do not move too far from the stove. The fact is that if you bake pancakes according to the classic recipe step by step, the baking itself will take you a few minutes.

The finished delicacy is folded in a pile. Yummy is good in itself, but you can make some kind of filling for it. Such pastries with a sweet filling will turn out to be especially tasty.

Options for sweet toppings for pancakes

There are a huge number of options for sweet fillings with which you can cook mouth-watering and incredibly tasty pancakes:

Sesame or peanut butter.

Condensed milk.

Fruit or berry jam.

Maple syrup.

A fruit sauce that you can cook yourself.

These are just the most common options. The combination of apples and cinnamon will turn out to be incredibly appetizing.

On a note! By the way, cottage cheese goes well with cinnamon. In this case, it is not at all necessary to add raisins to it. The seasoning will give its sweetness anyway.

You can also combine bananas with chocolate or cherries with lemon and cottage cheese. Other interesting combinations include cream and canned pineapple or cream cheese with strawberries. Here are just a few ideas! You can make other sweet fillings with your favorite ingredients. Believe me, there are a lot of options!

Uryayaya, comrades!

At today's party meeting, I will try to take all in my power to eliminate the stereotypes that have developed among young people regarding the traditional Russian dish - pancakes.

Eco wrapped it up.

So what? Perhaps the second place in culinary fakap among the population is taken by all kinds of pancakes, pancakes and cheese cakes. The first place belongs unconditionally to this unfortunate one.

And if the co-author of the blog Fidan Amirbekova solved the problem with its inherent ease and ease, then the topic of pancakes on my blog has not been disclosed at all. And it is not disclosed, because I did not have mine the perfect pancake recipe... But this is until yesterday.

Today I found the best, most classic recipe for thin pancakes with milk and I am already rushing to your aid. It's like in our Soviet cartoon, remember:

In this article, we:

find out where the pancakes came from,
we will figure out what needs to be done so that pancakes always turn out and, of course,
we will learn how to cook the most delicious and thinnest pancakes in milk using step-by-step photos.

Well, first, let's figure out what is considered a classic pancake

In general, it is rather difficult to talk about classic pancakes, because each country has its own traditional pancake recipe.

It is safe to say that in the classical concept, pancakes consist of 4 main ingredients, without which there is nothing: flour, milk, eggs and butter. All other interpretations of the type of kefir, sour milk, boiling water, etc. - these are already variations on the theme.

Our well-known grandfather Pokhlebkin says that traditional Russian pancakes were originally prepared exclusively in a dough way... Personally, I don't like this option. Therefore, we will analyze the classics in the context of European cooking, where pancakes are usually prepared without the addition of yeast and are thinner, lighter and more refined. He also argued that this is one of the most economical flour dishes, since it requires a minimum of flour with a maximum of liquid (in a ratio of approximately 1: 3).

Pancake history

Perhaps today in the world there is no country in which they would not cook at least some kind of analogue of pancakes.

For example, Icelandic ponnukaki:

They are prepared according to almost the same recipe that I will show you today.

And this indian uttapam:

They are made from sprouted rice and black lentils with a bunch of spices and onions (mmmm ... yummy, I guess)

AND Malaysian apam balik:

They make the dough in water, but what about the filling: corn in cream, fried peanuts, brown sugar. Om-Nom-nom.

So, after a short tour of exotic countries, let's return to history.

The first pancakes are attributed to ... who would doubt ... the ancient Greeks. Pancakes are mentioned in the texts of ancient Greek poets as early as the 5th century. BC. Then they were made from wheat flour, olive oil, honey and sour milk.

But they say that some cakes, shaped like modern pancakes, were known in prehistoric times. Therefore, pancakes can be considered the very first flour product in history and, certainly, the most popular all over the world.

Thin yeast-free pancakes with milk - property, of course, of the French... We will prepare their classic recipe today.

Recipe for thin French pancakes with milk

A few important notes

For a long time, of course, I had to look for my perfect recipe, but I did find it. To be honest, I used to avoid making pancakes altogether. I considered it the most thankless task: during the entire cooking process, you stand over the stove like a worker in a hot shop, without leaving the cash register, and behind you, the pancakes do not multiply at all, but only decrease, since before the second is cooked, the first is already where disappeared. In our recipe, the entire cooking process takes place so quickly that no one will have time to understand anything.
And one more point: in THIS RECIPE the first pancake is never lumpy!!! At least I only got the last one lumpy, because the dough is over. Well, the frying pan helps me a lot in this matter. Although not pancake, but very cool! Thank you mom and dad! :)
These proportions are for exactly 10 thin pancakes. Therefore, if there are more than two of you, increase the portion, you will not regret it.
According to this recipe, I want to say that the whole process is thought out to every detail, and the proportions of the ingredients are calculated so accurately that any attempt to change something here will not lead to anything good. Do everything as I say and you get the perfect thin pancakes with milk.
And further. Classic pancakes are being prepared no added sugar, therefore, their taste is quite neutral. You can stuff them with any filling. But to be honest, I really like them without anything for their tenderness and gentleness.
If it happens that you have pancakes the next day, then it is recommended to heat them up in the oven. But I don't warm them up. They remain very soft and tasty on the second day.

In general, they drove ...

We need:

flour - 100 gr.
a pinch of salt
eggs - 2 pcs.
milk - 300 ml
sunflower oil - 1 tablespoon + a few drops to grease the pan

Tip: I make these pancakes when my milk is past its expiration date, but literally for a couple of days. If your milk is clearly sour and you can see it from it, cook better or. There, milk acid is only held in high esteem.

Step by step cooking:

And at the expense of the filling: I have mashed cottage cheese with yogurt and honey + fresh strawberries. For lovers sweeter, the pancakes can also be poured with honey on top.

That's all I wanted to say. Now you are the proud owner of the perfect recipe for classic pancakes with milk.

Good luck, love and patience.

For many centuries, classic pancakes have been the main dish of our compatriots.

The treat can be safely called a Russian decoration of a festive feast, no matter what occasion it is timed.

Each family has its own attitude to pancakes according to the classic recipe for cooking in milk, but it must be admitted that everyone treats this delicacy in a special way.

In this article, I want to tell you a recipe for classic pancakes in milk, which everyone will like to taste and will not even harm the figure.

Cooking principles

It is not possible to say exactly when they first began to cook traditional pancakes with milk. This dish can be found in the arsenal of cuisines of different nations.

There are Russian, English, even Indian pancakes. I know many recipes, it is simply impossible to present them all in one article.

The main thing is to know that the dish contains flour and milk. You will get a batter, which must be poured into a frying pan in a thin layer and fried; classic pancakes are necessarily fried in milk on both sides.

You can replace milk with plain water. The taste will only be slightly changed, but this is almost imperceptible. Below is a traditional recipe for pancakes with milk.

Option number 1

Components: 1 liter of milk; 500 gr. flour; 5 tbsp Sahara; 4 things. chickens. eggs; 2 tbsp rast. oils; salt.

Cooking Algorithm:

Beat chickens. eggs, mix with sugar. I add milk and salt. I'm getting in the way.
Before introducing flour, be sure to sow it in a pan. I bring in flour. I mix the mass with milk. Eliminate all lumps.
Salt, pour in rast. butter. I'm getting in the way.
I pour in the milk that remains. The milk dough should be similar in consistency to sour cream.
I fry in a hot frying pan. Pancakes will not burn if you grease the surface of the cookware with rast. oil.

That's all. The recipe has come to an end, but that's not all. Below I have prepared entertaining recipes that will not leave indifferent any hostess.

Option number 2

You can bake lace pancakes in fresh milk if you act as the classic recipe indicates. This time, instead of sugar, you need to put sugar. powder.

A serving of pancakes with milk will be an excellent addition to tea. You can pour melted honey over them if you like. It turns out very tasty!

Components: 1.5 tbsp. flour; 1 tbsp. sah. powder; 2.5 tbsp. milk; 3 pcs. chickens. eggs; salt.

Cooking Algorithm:

I rub the yolks and sugar. powder. I add salt.
Beat the mass with a whisk, add milk.
I sow flour, put it in the mass.
Beat the whites, add them to the dough, stir.
I fry in a hot frying pan. The recipe will allow you to bake thin pancakes in milk, which will collect all your homemade aromas in the kitchen.

Look at the photo in person, what delicious pancakes baked in fresh milk.

Option number 3

Have a desire to bake pancakes yeast with milk? The classic recipe will obey even beginners.

This task is really not a problem. You can make fluffy and delicious pancakes that will please both children and adult gourmets.

Feel free to experiment. Each of us once made our first pancake.

Components: 3 pcs. chickens. eggs; 300 gr. flour; 300 ml of milk; 7 gr. dry yeast; 1 tsp salt; 60 gr. Sahara; 100 ml solution oils.

Cooking Algorithm:

Chicken. I beat eggs, sugar and salt together. The amount of sugar can be reduced. This option is suitable for those people who follow the figure. Those with a sweet tooth can increase it the other way around.
I pour oil and milk into the mass. I pour in flour and yeast. Top up with 1 tbsp. water. I stir it. Eliminate all lumps.
I leave the dough in a warm place. You need to give him 30-40 minutes. stand still. When the dough rises, I mix it and leave it again for half an hour.
I fry thin pancakes. I do not interfere with the dough anymore, the yeast composition does not need it.

Being on a diet doesn't mean sacrificing a dish like classic homemade pancakes. You just need to competently approach their preparation. My recipe below will be helpful in this case.

Pancakes with oat flour with milk

Components: 450 ml of milk; 400 gr. oats. flour; 4 squirrels; 6 yolks; 10 gr. St. yeast; 3 tsp Sahara; salt; 2 tbsp sl. oils.

Cooking Algorithm:

I heat the milk to 40 grams. I breed yeast in a small amount. I give the mass to rest for about 10 minutes.
I sow flour, add milk to it, pour in yeast. Beat chickens. yolks, sugar, salt.
Beat egg whites and salt in a separate bowl.
When the dough rises for the first time, you need to add yolks to it, melted sl. oil, and then proteins.
Fry pancakes on each side in a hot frying pan.

Pancakes can be prepared not only with wheat or oat flour, take rye or buckwheat. Such an ingredient change will help reduce the calorie content of the dish.

The pancakes will turn out delicious, thin, and even healthy. Agree that such a recipe for treats in our time is worth its weight in gold.

Please your loved ones and yourself with more healthy breakfast dishes, because it is not at all difficult to prepare them.

You can supplement pancakes with a variety of fillings, I advise you to take apples, honey, softened cheese, mushrooms, minced meat or condensed milk. Bake large, thin, crumbly, fluffy pancakes - this will only depend on your decision.

Classic Russian pancakes

An excellent dish that goes well with any kind of filling. Don't be afraid to change the variation, you won't regret it at all. The recipe can be used to make a delicate dessert or snack.

Components: 1 liter of milk; 1/3 tsp salt; 5 pieces. chickens. eggs; 2 tbsp Sahara; 900 gr. flour; 250 ml boiling water; 150 g sl. oils; 0.5 tsp soda; 3 tbsp rast. oils.

The cooking algorithm I wrote step by step:

I beat a mixture of milk, salt, chicken. eggs, sugar. I stir it.
I add the seeded flour to the mass. I add rast. oil, water. I interfere so that there are no lumps. I leave the bowl for 20 minutes.
In a frying pan, melt the sl. butter. I pour the dough with a scoop and fry the pancake.
I put it in a pile on a dish, cover it with a towel so that the treat is infused. At this time, I brew aromatic tea.

As a topping for pancakes, you can use caramel sauce or condensed milk. Your family will be delighted with this breakfast and will be recharged with great mood for the whole day!

Finally, I decided to please you with an original recipe for red pancakes, which are best cooked in small portions, otherwise there is a great chance that the dish will be eaten in one go.

I have described the cooking algorithm step by step and attached a photo for convenience. Even novice cooks will be able to prepare an original dish.

Red velvet pancakes

This dish is a great dessert substitute when served with hazelnut spread or chocolate sauce. It looks impressive, look at the photo. I advise you to use cream cheese for cooking.

It's also best to use gel dyes to paint over the dough. In the case of dry dye, the possibility is high that it will not eliminate the chocolate tint of the dough.

Components: 200 gr. sl. cheese; 1 pc. chickens. eggs and food coloring; by half st. milk and flour; 1 tbsp. sah. powder, cocoa and sugar; a pinch of salt and vanillin; ¼ Art. water; coffee to taste.

Step-by-step cooking algorithm:

Chicken. Beat the egg with cocoa, rast. sl. butter, but chilled, milk, flour and water. I sift the flour in advance. If you wish, add a dye for the test. I stir it again.
I bake pancakes in a frying pan. I fry on both sides, if the dough is too thick, dilute with milk.
I make stuffing from sl. cheese, powdered sugar. I mix the composition and add coffee.
On ready-made pancakes I smear jam and cream, which must be cooled in advance. It is better to fill the cream with a pastry bag. I roll it into rolls and pour it with chocolate sauce or pasta.

Look at the photo how the pancakes look original. Your guests will be delighted, because, most likely, they have not seen such a treat yet. Be sure to try the recipe in practice, you shouldn't regret it.

To avoid lumps in the pancake dough, I advise you to add the sifted flour carefully, without ceasing to stir.
Pancakes will be tender and thin if you try to sift the flour several times before cooking and only then add it to the dough.
The main thing for thin pancakes with a solid base will be water. But I will note that pancakes are very tasty with milk. Mix water and milk for a comprehensive goal. pancakes in this case will be strong, and taste at a height.
To make the pancakes fluffy, you need to knead based on yeast dough.
It is best to have a separate frying pan in your kitchen where you only bake pancakes. The optimal solution for baking pancakes is to opt for a cast-iron cookware surface.

I hope that my above recipes and tips, tested by me personally in practice, will be useful to you. Use the ingredients on the dough only in the proportions indicated by the algorithm, this will guarantee a great pancake look and a delicate taste.

My video recipe

How to cook pancakes classic thin recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Often, the menu of expensive restaurants and ordinary cafes contains homemade cakes - pancakes. It would seem that there is nothing difficult in preparing this dish. It has long been considered common, but few people will refuse to taste a delicious pancake in the heat of the heat. Yes, it seems that pancakes will never lose their "culinary" popularity!

You can bake delicious pancakes according to many different recipes. Constant ingredients in them are supplemented and transformed, but every hostess should be able to prepare classic pancakes with milk. The recipe for these traditional homemade baked goods should definitely be kept in your culinary piggy bank, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since our recipe is classic, the filling can be sweet or salty - whatever your heart desires.

Arm yourself with the right amount of food, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with a photo, we will bake classic thin pancakes in milk. From the proposed amount of products, 4 servings will turn out, and there will be much more with the filling. Cooking time 30 minutes.

Milk - 500 ml;
Chicken egg - 2 pieces;
Wheat flour - 180 g;
Butter - 1 tablespoon;
Salt - 1/2 teaspoon;
Granulated sugar - 1 teaspoon;
Vegetable oil - for greasing the pan.

To prepare classic pancakes for 1 liter of milk, double all the ingredients.

How to make classic thin pancakes with milk

To make it easier for you to knead the dough for the proposed home baking, take a large cup. Start the recipe by breaking chicken eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one.

Season the eggs with salt and granulated sugar. Note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure, you will need a whisk. Whisk the contents of the bowl until you get a smooth egg mass. Many hostesses prefer to use a more "modern" instrument - a mixer. But it is better to use, nevertheless, the manual version of whipping.

Pour half of the milk into the resulting egg mass. Stir the ingredients.

Place portions of wheat flour into a cup. Stir well. The dough comes out thick, so it should be at this culinary stage.

Melt the butter. Pour it into the thick pancake batter. Also add the rest of the milk. Mix all ingredients very well. The consistency of the pancake dough turned out to be just the right one for baking!

Heat the pancake pan. Lubricate its surface with vegetable oil. Now start baking classic pancakes in a frying pan. Scoop the dough with a ladle, pour it into the pan, spreading it over the entire surface. Bake the pancakes on each side for about a minute. After baking, place the pancake on a plate and brush it with butter.

Pancakes with milk are both mouth-watering and delicious! Serve these classic crepes with sour cream!

Today we present you a recipe for classic thin pancakes with milk. These pancakes should be served hot, greased with butter. Jam, melted chocolate, condensed milk or honey will also be a great addition to these pancakes. In addition, absolutely any filling can be wrapped in thin pancakes, for example, ham, cheese, meat or fish. And those with a sweet tooth will surely like sweet fillings - cottage cheese, fruits or berries. For a festive feast, you can also prepare such pancakes and serve with red or black caviar, lightly salted trout, salmon, etc.

Ingredients for making thin pancakes in milk:

milk - 500 ml
eggs - 3 pcs.
flour - 280 g
sugar - 1-2 tablespoons
salt - 0.5 tsp
vegetable oil - 2-3 tablespoons

Recipe thin pancakes in milk:

Break the eggs into a deep bowl, add sugar and salt (if you want the pancakes to be sweet, you need to add more than one spoonful of sugar). Stir with a whisk until smooth.

Then add half of the milk (200-250 ml) to the egg bowl and mix well.

Gradually, in small portions, add flour, stirring thoroughly so that there are no lumps.

At this stage, the pancake dough should have a consistency like thick sour cream.

Add the remaining milk to the dough and stir well. Then add 2 tablespoons of vegetable oil and mix again.

The finished dough for thin pancakes in milk should turn out to be liquid and pouring.

Heat the pan well and grease it with a thin layer of vegetable oil (it is most convenient to do this with a culinary brush or a regular sponge).

Pour a scoop (or half a scoop of dough, depending on the size of your pan) into the center of a preheated frying pan and, taking the pan in your hand, turn it so that the dough spreads over the entire surface.

When the edges of the pancake begin to brown and dry a little, gently turn it over with a spatula and keep it on fire for a little more. Then remove with a spatula and stack on a plate.

Pancakes with milk are ready!

Pancake recipes with milk, water - classic and original

Pancakes are a traditional Slavic dish that is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: American pancakes, French thin pancakes, Mexicans tortillas, etc.

Pancakes with milk are an invariable attribute of Russian national cuisine. Traditionally, pancakes were also prepared with yeast using buckwheat flour. Today, you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.

How to cook traditional, "grandmother's" pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to make delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional recipe for pancakes with milk

Despite the variety of recipes, it is the traditional pancakes with milk that remain the favorite of most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

0.5 liters of fresh fat milk.
3 eggs.
1 glass of premium flour.
1 tablespoon sugar
2 tbsp. tablespoons of sunflower oil.
1 pinch of salt.

Preparation:

Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. Stir constantly, add milk in small portions. The pancake dough with milk should resemble thick jelly.
Add half the oil to the resulting mass.
The pan must be well heated and greased with oil or lard. In order for the layer to be uniform, you can use a napkin.
Pour a small amount of dough into the middle of the pan with a ladle. Tilting it to the sides, let the dough spread evenly over the entire surface.
Bake the pancake over low heat on one side, until golden brown. Turn over gently with a spatula and fry for a minute and a half.

Traditional flour pancakes with milk are served with tea with raspberry or strawberry jam.

For cooking with red fish, cheese or caviar, thin pancakes are ideal. For half a liter of milk, you get 15–20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

0.5 liters of warm cow's milk.
4 heaping spoons of sifted wheat flour.
4 tablespoons (no slide) potato starch.
4 eggs.
1 pinch of fine salt.
Sugar to taste.
Vanilla extract to taste.
3 tbsp. tablespoons of refined vegetable oil.

These pancakes keep well in the freezer. If necessary, we take it out, defrost it, add the necessary filling and heat it up in the microwave or oven.

Another traditional recipe of Russian cuisine is pancakes with yeast. These pancakes are fluffy and airy.

1 liter of full-fat milk.
3 eggs.
200 grams of butter.
2 cups premium flour.
3 tbsp. tablespoons of sugar.
1 teaspoon (no slide) salt.
1/3 pack of fresh yeast.
2 tbsp. tablespoons of any refined oil.

This recipe makes a stack of pancakes per liter of milk that can feed the whole family. If you immediately sprinkle the pancakes with sugar or powdered sugar, you get an excellent base for dessert. They also go great with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, above all, have a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

1 cup boiling water
1 glass of milk, 3.2% fat.
2 cups wheat flour.
150 grams of sugar.
2 large eggs.
1 teaspoon of baking soda.
50 grams of refined olive oil.

This recipe for making pancakes is perfect for those who have no milk in the refrigerator. The taste of such pancakes is very tender and low-fat.

4 medium, fresh eggs.
300 grams of premium wheat flour.
2 tablespoons of refined oil.
1 teaspoon soda slaked with vinegar.
Salt on the tip of a knife.
1 tablespoon sugar
1 liter of cold, boiled water.

In a bowl, mix eggs, baking soda, salt and sugar with water.
Add flour after sifting several times.
At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
Add olive oil and let the dough stand for 20 minutes.
Fry pancakes in a frying pan greased with any fat.

Another plus of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with different fillings, tying them with a feather of green onions. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes in water - video

Puffed pancakes with mineral water

Another economical recipe for pancakes made with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

Mix egg, sugar, vanillin and salt in a bowl. Add flour and knead the dough.
Pour in milk and mineral water little by little. To make the dough uniform, you can use a mixer.
The pan must be warmed up well and greased with oil so that the pancakes do not stick.
Fry the products on both sides until tender.

Mineral water pancakes are very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Mineral water pancakes - video recipe

Pancakes with semolina turn out to be interesting and very fragrant. It can replace flour in a recipe, either completely or half.

1 glass of warm milk, 3.2% fat.
1 glass of warm water
2 medium eggs.
2 tablespoons (no slide) sugar.
3 rounded tablespoons of semolina.
50 ml of olive oil.
1 pinch of salt.
Flour - by eye, how much the dough will take to the desired thickness.

With semolina in the dough, you can replace flour by half or completely

Add salt, sugar and water to the milk.
Drive eggs into the resulting mixture and stir thoroughly.
Gradually add semolina and continue to beat.
Leave the dough in a warm place for about 30 minutes to swell the semolina.
We bring the dough to the desired consistency with flour.
Add olive oil just before frying.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Buckwheat pancakes

This recipe is perfect for those who follow a healthy diet.

0.5 liters of low-fat milk.
0.5 cups buckwheat flour.
0.75 cups wholemeal wheat flour.
1 pinch of salt.
3 large eggs.
A large spoonful of sugar.
50 grams of olive oil.

We send all the ingredients to the mixer and beat well.
Leave the dough in the refrigerator overnight.
We take it out an hour before frying and mix again. The dough will look like heavy cream. If the dough is too thick, add milk, if thin, add flour.
Pancakes should be fried in a frying pan greased with olive oil.

These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is curd cheese, herbs, and tomatoes.

This recipe makes pancakes a great breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with proteins, and oatmeal will energize.

50 grams of oatmeal.
50 grams of whole wheat flour.
2 raw eggs.
1.5 cups skim milk
3 tablespoons of refined oil.
Salt to taste.

Add sifted flour to the oatmeal.
Add eggs and butter to the mixture and mix well.
Pour milk in small portions.
Leave the dough under the lid for half an hour.
Stir the dough with a whisk before sending it to the pan. This should be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes are quite high in calories. They can be served, for example, with honey, nuts, dried apricots or raisins for hot tea. They will go well with salty filling - cottage cheese, mushrooms or chicken.

To make these pancakes, you need casein protein. You can go to a sports nutrition store for it, although recently it can be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening, without fear of spoiling your figure.

70 grams of oatmeal.
50 grams of low-fat milk.
1 scoop of protein.
0.5 cups of raw egg whites.

We mix all the ingredients in a blender.
Pour the resulting mixture into a hot pan and fry on one side until golden brown. After that, gently turn over and fry for another 1-2 minutes.
Serve with peanut butter, banana and almonds.

These pancakes will appeal to both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

2 cups of flour.
0.5 cups of milk.
0.5 cups of low-fat kefir.
2 eggs.
3 tablespoons of sugar.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
3 tablespoons ghee.

The following ingredients will add color to the pancakes:

50 grams of cherries (can be frozen).
Half a bunch of spinach.
1 medium carrot.
Handful of blueberries
1 ripe tomato
A tablespoon of cocoa.

For a pink, purple, chocolate pancake, curd cream with berries or caramelized fruits is perfect. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For green, yellow and red pancakes, choose a filling, for example, from tender curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, do not be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

To make the presentation original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the pan from the culinary syringe. To prevent the filling of such pancakes from falling out, you can make an interlayer of spinach leaves.

You can make rolls with various fillings from square pancakes.
Using food coloring, you can make a real rainbow on your platter.
Almost anything in the fridge can be used as a filling for pancakes: from salted fish and cream cheeses to peanut butter and baked pumpkin.
Pancakes can also be served with a variety of sauces: maple syrup, chocolate topping, cranberry sauce and others.

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Classic Russian pancakes with milk

Who among us doesn't like to feast on pancakes? This tasty and satisfying dish has long been prepared in Russia and today there are a huge number of options for making pancakes - these are lean pancakes, and yeast pancakes, and pancakes with caviar, and pancakes with sweet filling, with meat, with an egg, with chicken, and baked pancakes, rye flour pancakes and many, many others.

Today we bring to your attention the most common pancakes recipe... which you can cook in literally a matter of minutes and please your loved ones on Shrovetide or any other day.

We will cook pancakes in milk, all the ingredients for making pancakes according to this recipe are listed below.

Pancake ingredients

For cooking we need:

1 cup wheat flour
400-500 ml of milk;
2 eggs;
3 tbsp Sahara;
Butter;
Vegetable oil;
Salt to taste.

Cooking pancakes with milk

First you need to prepare the dough.
To do this, beat the eggs, mix them with slightly warmed milk and add flour, sugar and a little salt. Mix everything thoroughly so that no lumps remain.

Taste the dough before baking your pancakes. It should be sweet enough and not too bland. If there is not enough salt or sugar, add immediately to make the pancakes tasty.

The dough should not be too thick, but not too liquid - you need to try to achieve such a consistency so that it spreads easily over the pan, and the baked pancakes do not tear. It is difficult to write the exact ratio of all the ingredients in a recipe, so you have to bake a couple of pancakes to find out if the dough succeeds. If they are thin and torn, add flour (you can drive in another egg), if they do not spread well in the pan, make the dough a little thinner by adding warm milk.

The pan needs to be warmed up properly with a little vegetable oil before you pour the first pancake onto it. If the pan is not hot enough, the pancake will simply stick to the bottom.

So, the pan is warmed up, pour the pancake. To spread the dough over the entire pan in a thin layer, take the pan by the handle, start pouring in the dough in a thin stream, tilting the pan in a circle. Then it will spread well.

After a couple of minutes with a wooden spatula, slightly lift one edge to see how the pancake is baked and whether it can already be turned over.

If the pancake is already well browned from below, then gently push a spatula under it and turn it over to the other side with a quick movement.

Throw the finished pancake, knocking over the pan, onto a wide plate and grease it with butter. And so we repeat over and over again.

It is very convenient to bake pancakes in two pans at the same time. While one pancake is baking on one side, in the other pan the pancake is already ready - fold it back, fill in a new one. And then it's time to turn the first one. While the second pancake is baked on one side, the first is already ready. This way you can save a lot of time spent on making pancakes.

The recipe for baking pancakes can be supplemented with the following recommendation. In order not to add vegetable oil to the pan every time before pouring the next pancake, you can pour the vegetable oil directly into the dough and mix very well so that it does not float on the surface. In this case, it will be enough just to pour the dough into the pan and the pancakes will not burn.

It is not recommended to use aluminum pans for baking pancakes. On them, the pancakes will stick to the bottom. It is best to use a cast iron skillet with low edges. Pancakes also work well in modern non-stick pans.

Baking pancakes takes some skill that comes with time. If the first time your pancakes come out thick, or are torn or stuck to the pan, then do not give up.

Make the dough thicker or thinner, add vegetable oil to it, you can also add one more egg, it will not get any worse from this, and make sure that the pan does not have time to cool down while pouring the pancake and is constantly heated up enough, but so that the pancakes do not burn ...

Pancakes with milk fluffy without yeast recipe

How to make pancake dough classic recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

We will share with you some interesting tips for making thin pancakes and give you some practical tips to help you bake delicious and beautiful pancakes.

The classic recipe for unleavened pancake dough

2 glasses of milk or water
1.5 cups flour
2 eggs
1 tbsp. l. Sahara
0.5 tsp salt
2 tbsp. l. vegetable oil

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour to soften the pancakes. Liquid ingredients should be added in a thin stream to the flour, stirring everything, avoiding lumps.

To make pancakes with "holes", add a little sparkling water to the dough. It is also worth pouring sunflower oil into the dough - it will give elasticity, improve the consistency of the dough, thanks to which it will spread better in the pan, and the pancakes will not burn during frying.

Use finely ground wheat flour.
Milk must be warm.
It is best not to use skim milk.
For thin pancakes, the dough should be thin.
The more eggs you add to the dough, the denser and tougher the pancakes will be.

Source: rinata.uz

Secrets and tricks of frying pancakes

Let the dough rest before frying. Leave it on for 15 minutes - this will improve the strength of the pancakes, and they will not tear during the flipping process.

You need to fry pancakes in a hot frying pan, greasing it with butter or vegetable oil. A cast iron skillet works best. The main thing is that the bottom is even and thick, and the dough does not stick to it.

Pour the dough with a ladle, holding the pan in your left hand, and quickly spread the dough over the entire area with dexterous movements. Our goal is thin pancakes, so you don't need to pour a lot of dough.

Wait until the bottom of the pancake is golden brown, and the top - matte, and gently turn it over with a thin wooden spatula or a knife with a blunt rounded tip.

Grease the finished pancake with butter - this will add a little flavor, juiciness, and the pancakes will not stick to each other.

A new cast iron pan for baking pancakes also needs to be "cooked". Namely: first, pour salt into the pan so that it completely covers the bottom, and heat it, stirring occasionally, for 20 minutes. After that, add salt, let cool, and then rinse and dry the pan thoroughly. Next, grease it outside and inside with vegetable oil and bake in the oven at 180 degrees for about 30 minutes. After the pan has cooled down - it is completely ready for making thin and beautiful pancakes!

Source: vsyasol.ru

Delicious and Thin Pancake Recipes

Pancake recipes with milk, water - classic and original

Traditional recipe for pancakes with milk

0.5 liters of fresh fat milk.
3 eggs.
1 glass of premium flour.
1 tablespoon sugar
2 tbsp. tablespoons of sunflower oil.
1 pinch of salt.

Preparation:

Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. Stir constantly, add milk in small portions. The pancake dough with milk should resemble thick jelly.
Add half the oil to the resulting mass.
The pan must be well heated and greased with oil or lard. In order for the layer to be uniform, you can use a napkin.
Pour a small amount of dough into the middle of the pan with a ladle. Tilting it to the sides, let the dough spread evenly over the entire surface.
Bake the pancake over low heat on one side, until golden brown. Turn over gently with a spatula and fry for a minute and a half.

Traditional flour pancakes with milk are served with tea with raspberry or strawberry jam.

For cooking with red fish, cheese or caviar, thin pancakes are ideal. For half a liter of milk, you get 15–20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

0.5 liters of warm cow's milk.
4 heaping spoons of sifted wheat flour.
4 tablespoons (no slide) potato starch.
4 eggs.
1 pinch of fine salt.
Sugar to taste.
Vanilla extract to taste.
3 tbsp. tablespoons of refined vegetable oil.

These pancakes keep well in the freezer. If necessary, we take it out, defrost it, add the necessary filling and heat it up in the microwave or oven.

Another traditional recipe of Russian cuisine is pancakes with yeast. These pancakes are fluffy and airy.

1 liter of full-fat milk.
3 eggs.
200 grams of butter.
2 cups premium flour.
3 tbsp. tablespoons of sugar.
1 teaspoon (no slide) salt.
1/3 pack of fresh yeast.
2 tbsp. tablespoons of any refined oil.

Custard pancakes on boiling water

Pancakes with boiling water, above all, have a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

1 cup boiling water
1 glass of milk, 3.2% fat.
2 cups wheat flour.
150 grams of sugar.
2 large eggs.
1 teaspoon of baking soda.
50 grams of refined olive oil.

This recipe for making pancakes is perfect for those who have no milk in the refrigerator. The taste of such pancakes is very tender and low-fat.

4 medium, fresh eggs.
300 grams of premium wheat flour.
2 tablespoons of refined oil.
1 teaspoon soda slaked with vinegar.
Salt on the tip of a knife.
1 tablespoon sugar
1 liter of cold, boiled water.

In a bowl, mix eggs, baking soda, salt and sugar with water.
Add flour after sifting several times.
At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
Add olive oil and let the dough stand for 20 minutes.
Fry pancakes in a frying pan greased with any fat.

How to cook pancakes in water - video

Puffed pancakes with mineral water

Another economical recipe for pancakes made with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

Mix egg, sugar, vanillin and salt in a bowl. Add flour and knead the dough.
Pour in milk and mineral water little by little. To make the dough uniform, you can use a mixer.
The pan must be warmed up well and greased with oil so that the pancakes do not stick.
Fry the products on both sides until tender.

Mineral water pancakes are very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Mineral water pancakes - video recipe

Pancakes with semolina turn out to be interesting and very fragrant. It can replace flour in a recipe, either completely or half.

1 glass of warm milk, 3.2% fat.
1 glass of warm water
2 medium eggs.
2 tablespoons (no slide) sugar.
3 rounded tablespoons of semolina.
50 ml of olive oil.
1 pinch of salt.
Flour - by eye, how much the dough will take to the desired thickness.

With semolina in the dough, you can replace flour by half or completely

Add salt, sugar and water to the milk.
Drive eggs into the resulting mixture and stir thoroughly.
Gradually add semolina and continue to beat.
Leave the dough in a warm place for about 30 minutes to swell the semolina.
We bring the dough to the desired consistency with flour.
Add olive oil just before frying.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Buckwheat pancakes

This recipe is perfect for those who follow a healthy diet.

0.5 liters of low-fat milk.
0.5 cups buckwheat flour.
0.75 cups wholemeal wheat flour.
1 pinch of salt.
3 large eggs.
A large spoonful of sugar.
50 grams of olive oil.

We send all the ingredients to the mixer and beat well.
Leave the dough in the refrigerator overnight.
We take it out an hour before frying and mix again. The dough will look like heavy cream. If the dough is too thick, add milk, if thin, add flour.
Pancakes should be fried in a frying pan greased with olive oil.

These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is curd cheese, herbs, and tomatoes.

This recipe makes pancakes a great breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with proteins, and oatmeal will energize.

50 grams of oatmeal.
50 grams of whole wheat flour.
2 raw eggs.
1.5 cups skim milk
3 tablespoons of refined oil.
Salt to taste.

Add sifted flour to the oatmeal.
Add eggs and butter to the mixture and mix well.
Pour milk in small portions.
Leave the dough under the lid for half an hour.
Stir the dough with a whisk before sending it to the pan. This should be done so that the oatmeal does not settle to the bottom and is evenly distributed.

70 grams of oatmeal.
50 grams of low-fat milk.
1 scoop of protein.
0.5 cups of raw egg whites.

We mix all the ingredients in a blender.
Pour the resulting mixture into a hot pan and fry on one side until golden brown. After that, gently turn over and fry for another 1-2 minutes.
Serve with peanut butter, banana and almonds.

These pancakes will appeal to both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

2 cups of flour.
0.5 cups of milk.
0.5 cups of low-fat kefir.
2 eggs.
3 tablespoons of sugar.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
3 tablespoons ghee.

The following ingredients will add color to the pancakes:

50 grams of cherries (can be frozen).
Half a bunch of spinach.
1 medium carrot.
Handful of blueberries
1 ripe tomato
A tablespoon of cocoa.

Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, do not be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

To make the presentation original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the pan from the culinary syringe. To prevent the filling of such pancakes from falling out, you can make an interlayer of spinach leaves.

You can make rolls with various fillings from square pancakes.
Using food coloring, you can make a real rainbow on your platter.
Almost anything in the fridge can be used as a filling for pancakes: from salted fish and cream cheeses to peanut butter and baked pumpkin.
Pancakes can also be served with a variety of sauces: maple syrup, chocolate topping, cranberry sauce and others.

How to make pancake dough: 3 quick recipes

In Old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the departure of the hungry winter and the beginning of the labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, in fat milk or sour cream. Therefore, they turned out to be thick and rather dense, and were offered by the hostesses not for dessert, but as a main course.

Today, it is not customary to brag about the large thickness of pancakes. In "fashion" - a light, perforated, lace structure. You can get it using various techniques on how to make dough on pancakes. We will tell you about each of them in detail.

Plus, most of us enjoy pancakes with sweet jam, condensed milk, honey, or sour cream. In combination with a fatty dough, the stomach will receive incredibly heavy food, moreover, very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa made from puff pastry, will be very tasty.

Pancake dough with milk

The most common recipe for making pancake dough. For it, you can use store-bought and fatty homemade milk.

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
Whisk eggs into a bowl, mix with sugar and salt. Add sugar even if you are using unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will be tastier.
Add milk, stir well.
Place a strainer on a bowl and add flour to it. This will remove any lumps and create an airy, delicate texture. You should add flour to the dough for thin pancakes in several steps, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes in milk: the dough will easily spread over the pan and will not crumple when turning over.
Add vegetable oil and stir.

Pancake dough with kefir

This recipe for how to make pancake dough is suitable for the most economical housewives. Firstly, with him you can not think about where to put the sour milk. And secondly, you can bake pancakes on kefir and use them as a basis for different fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Beat eggs in a deep bowl, add kefir, stir.
Heat the mixture for a short time over low heat to a temperature of about 60 degrees. This will help the salt and sugar dissolve well.
Remove the dishes from the stove, add salt and sugar, stir.
Sift flour and add to dough.
Dissolve soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to a bowl.
Pour in vegetable oil and heat the dough for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Pancake dough on water

Less popular than the others, this pancake dough is more favored by nutritionists. It is the least high-calorie, goes well with berries and fruits, and can be used for breakfast or lunch pancakes. The dish is prepared very quickly.

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Beat eggs into a bowl, add sugar and salt, stir.
Pour in water, stir.
Gradually add the sifted flour, stir with a whisk or mixer until smooth. Diet pancake dough with holes is ready!

In conclusion, we suggest you watch a video recipe for boiling pancakes.

We bake delicious pancakes!

We already know how to make pancake dough. It's time to move on to baking.

Put a frying pan on the fire, ignite it well.
Grease a skillet with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
Reduce heat to medium - pancakes are not fried, but baked.
Cast on 2/3 of the ladle of dough. Pour it quickly into the skillet, which should be kept slightly tilted. This will allow the dough to flow in a circle.
The dough grabs instantly, but the first side should be baked for 2-3 minutes.
Pry the pancake with a spatula and flip it over to the other side. Bake for a couple of minutes.
Place the finished pancake on a platter. You can grease it with butter, or you can leave the surface dry (for a diet meal). Covering the plate with a lid will soften the edges of the pancakes. Leave the dish open if you want to crunch some delicious lace.

On average, it takes an hour and a half to prepare a dish. And it dies down instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and your favorite jam!

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The classic pancake recipe

mom came from a business trip (I'm a child) cooked according to this recipe mom was stunned and surprised thanks for the recipe

I can say that I know a lot of recipes (grandmother's, mother's, but only they can cook according to these recipes), but I got perfect pancakes according to this recipe, I made a double portion, first I made one and introduced milk into flour, as in recipe, and then added milk and water to the egg and already introduced flour into this total mixture of 2 portions, the mixture turned out great, about lumps, gentlemen, learn how to work with a whisk and I strongly advise you to measure everything by weights! I will not tell you that these are pancakes, not pancakes, pancakes are another dish, but this recipe is the most correct of the simple ones! and soda and baking powder were not added in Russia.

The recipe is great. Many thanks. If someone did not get pancakes according to this recipe, then most likely there are problems with their hands. And to avoid lumps, use a whisk or blender.

I did everything exactly as described in the recipe - I added milk gradually and stirred with a whisk - I managed to get rid of the lumps and the pancakes came out great. With small holes. as befits good pancakes. HERE.

I disagree with many of your categorical statements, dear Marika! 1. It is much more convenient to introduce liquid into a dry mixture: while the mixture is thick, all the lumps are perfectly rubbed with a spoon, a whisk, or a mixer. Then you gradually add the remaining liquid and get a perfectly smooth dough of the desired thickness. 2. Is a tablespoon of butter for 450 g of dough a lot? I wouldn't say so. 3. Such a batter will not drag out, there is no place for gluten to develop. 4. Pour soda, mind you, no one offers.

The recipe is fundamentally wrong. Firstly, no matter what you cook, flour is always added to the liquid part, but not otherwise, otherwise you get lumps that cannot be broken by anything. Secondly, the dough is too thin, there is not enough flour for that part of the milk / water. Thirdly, the dough is too fat, again there is too much butter for this part of the milk. Fourthly, there is no mixer, only a whisk, otherwise the dough will drag on and your pancakes will be rubbery. And yet, pancakes must necessarily be in a hole, for this, either fry them in a cast-iron pan, or add baking powder to the dough, in no case slaked soda, unless of course you want the pancakes to stink. Why should such recipes mislead people? It's good if an experienced cook reads, but what if it's the first time? As a result, wasted time, spoiled food and mood.

Flour must be added to milk, and not vice versa, otherwise the lumps will not completely go away. Everyone knows that!

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The classic pancake recipe

The oldest traditional dish of Russian cuisine is pancakes. A very economical dish that requires a minimum of flour and liquid. Soft, loose, fluffy, light and at the same time, as it were, translucent pieces perfectly absorb sour cream, jam, butter and from this they become even tastier and more aromatic. I am pleased to present to your attention a simple and real recipe - classic pancake recipe!

Ingredients for the classic pancake recipe:

Milk, pasteurized any 1 liter (can be more or less, depending on the flour you are using)
Sugar 2 tablespoons
Raw chicken egg 2-3 pieces
Flour 3-4 cups (cup weight 250 grams)
Salt half a tablespoon
Soda half a tablespoon
Vegetable oil in dough 100 milliliters
Butter of any fat content 100 grams or to taste

Products not suitable? Choose a similar recipe from others!

Fine sieve
Deep bowl - 2 pieces
Cup
Plate
Mixer
Plate
Pan
Ladle
Kitchen iron spatula
Large flat plate - 2 pieces

Making a classic pancake recipe:

Step 1: prepare the ingredients.

To get started, prepare the ingredients, put all the necessary products on the table so that you do not search for them throughout the kitchen during cooking. Sift the wheat flour through a fine sieve into a deep bowl. Measure out the required amount of milk using a glass. Remove the baking soda and place in a separate plate along with the salt and sugar. And, of course, get the chicken eggs out of the refrigerator.

Step 2: prepare the pancake dough.

Drive raw chicken eggs into a deep bowl and add the required amount of sugar and salt to them. Whisk the ingredients until fluffy with a mixer, at high speed for 4 - 6 minutes, until the sugar is completely dissolved. Then add milk to the total mass and beat the ingredients for another 3-4 minutes, until a white lush foam forms on its surface. Then add baking soda and vegetable oil and beat the dough ingredients for 3-4 minutes. And the last ingredient is sifted wheat flour. Pour it into the liquid mass in portions and, without stopping, beat the dough with a mixer until smooth. The consistency of the finished dough should be similar to sour cream of medium thickness.

Turn the stove on to a medium level, place a frying pan on it and heat it up. You do not need to grease the pan, since you added vegetable oil to the dough. But if you are not sure about the quality of your pan, soak a kitchen paper towel with a little vegetable oil and coat the pan so that a very light layer of fat remains on its surface. Now you need all the sleight of hand. Tilt the pan on one side and pour the ladle into it, with the batter starting from the top. Then, in a circular motion of your hand, unfold the pan so that the dough envelops the entire bottom of the pan. You see the pan in a circular motion with your hand until a layer of batter is on the surface. Add more dough if you see that 1 scoop is not enough, but usually 1 scoop is enough. Put the pan back on the stove and fry the dough until there is no liquid mass on the edges of the pancake and they become slightly fried, light beige. Then, pry the pancake up with the sharp end of an iron spatula and draw a circle around it, thus trimming the edges of the pancake that might stick to the pan. Then, with one dexterous movement, placing the pancake on the spatula, flip it over into the pan, not fried side down. If the pancake is slightly crumpled and does not lay down evenly, spread it out with a clean hand. Fry the pancake on the other side for 2 - 3 seconds... Pry with a spatula and place on a large, flat plate. Use the remaining dough in the same way. Each toasted pancake, after you put it on a plate, grease with a small piece of butter using a knife. Approximately by 5 - 7 grams butter for 1 pancake. Cover the finished pancakes with the same large flat plate and turn them over to the other side, with the first fried pancake facing up. This process is needed more for an aesthetic appearance, since one of the sides of the pancakes is always covered with a more uniform, beautiful beige color.