The right pancake dough is the key to thin, lacy and delicious pancakes. The choice of ingredients for the base of the dish depends on the type, whether it will be sweet or meat pancakes, thin or thicker.

Here are the most delicious options for making dough.

Milk will give pancakes tenderness, softness and splendor. Beginners in the culinary business start with this recipe.

You will need:

• three chicken eggs;
• wheat flour of the first grade - 0.12 kg;
• sugar - 25 gr;
• salt - 3 gr;
• milk - 0.25 l;
• melted butter - 20 ml;
• vegetable oil for frying pancakes.

Step by step preparation:

1. First you need to pass the flour through a sieve and weed out large lumps.
2. Load sugar, salt, pure flour into a blender and beat eggs. Turn on the equipment and beat everything. For lack of a blender, you can use a regular cup and whisk.
3. Pour milk (it should be barely warm) and butter into the same container for the mixture. Turn on the blender again.
4. The resulting batter must be closed with a lid and put in the refrigerator for half an hour. During this time, it will be nourished and swell a little.
5. After that, you can put the pan on the gas and bake tender delicious pancakes.

Recipe for kefir

The dough on kefir does not stick to the bottom of the pan, it is much easier to turn it over to the other side, and the pancakes themselves turn out to be tender and tasty.

Required Ingredients:

• two eggs;
• kefir - 0.3 l;
• sugar - 40 gr;
• salt - 5 gr;
• vegetable oil - 60 ml;
• flour - 0.17 kg;
• water - 0.15 l;
• tea soda - 2 gr.

How to make dough:

1. Combine eggs, salt and sugar and beat until white foam appears.
2. Add half of the total amount of kefir to the resulting mixture and mix the whole mass.
3. Gradually pour in the sifted flour, not forgetting to stir with a whisk or spoon.
4. Add the remaining kefir and mix again.
5. Bring water to a boil, mix with soda and pour into the dough.
6. Add vegetable oil.
7. The dough is ready. It should not be too thick or runny. Take the dough in a spoon and turn it over, the contents should slowly drain from the spoon.
8. Leave the pancake base warm for 20 minutes.

Lenten dough on the water

During fasting days, you always want something tasty and nutritious. Pancakes, which contain eggs and milk, come to mind. But the dough can be made on water and without eggs.

Grocery list:

• Wheat flour - 0.12 kg
• sugar - 25 gr;
• salt - 5 gr;
• soda - 2 gr;
• vegetable oil - 50 ml;
• water - 0.4 l;
• vinegar.

How to cook:

1. Put sugar, flour, salt and vinegar into warm water.
2. The flour should be sifted to avoid lumps getting into the dough.
3. Mix all the ingredients and make a not too liquid dough.
4. Pour oil into the same mass and pour soda.
5. Do not forget to put the pan on the fire and pour a small amount of oil into it, and only then pour the dough.

With added cornmeal

Corn flour has a low calorie content, a lot of useful trace elements. As an experiment, you can use it in the preparation of pancakes. The taste won't be affected at all.

What you will need:

• two chicken eggs;
• milk - 0.5 l;
• corn flour - 0.16 kg;
• wheat flour - 80 gr;
• vegetable oil - 60 ml;
• salt and sugar to taste.

Cooking method:

1. It is desirable that the temperature of all ingredients be close to room values.
2. Chicken eggs need to be broken into a bowl, later add sugar and salt to them. Beat the products with a broom or load them into a blender.
3. Pour milk into the resulting mixture and gradually pour both varieties of sifted flour.
4. Add sunflower oil to the dough and bring the mixture to a homogeneous composition.
5. Now you can fry the pancakes.

Choux pastry with boiling water

Desserts on custard dough are incredibly tender, soft and porous. These pancakes will melt in your mouth.

Ingredients:

• flour - 0.24 kg;
• milk - 0.5 l;
• boiling water - 0.3 l;
• four eggs;
• vegetable oil - 60 ml;
• sugar - 50 gr;
• salt - 6 gr.

How to make pancake batter:

1. In one bowl, combine chicken eggs, salt and sugar. Walk through them with a mixer or mix by hand.
2. Pour milk into the resulting foamy mixture, carefully add flour. Mix and remove all lumps.
3. Remove boiling water from the gas stove and pour into the dough, add vegetable oil to it. Mix all products well. In the liquid dough, the smallest bubbles immediately form, which burst when frying, and the pancakes will turn out to be openwork, with beautiful patterns on both sides.

Recipe without eggs

Few can imagine dough without the addition of eggs. But without them, pastries can turn out to be amazing in taste. It all depends on the choice and quantity of ingredients.

Grocery list:

• flour - 0.3 kg;
• vegetable oil - 55 ml;
• medium-fat milk - 0.25 l;
• soda - 3 gr;
• the amount of salt and sugar at your discretion.

Cooking option:

1. Mix sugar and salt with wheat flour.
2. Start pouring milk in several approaches. At the same time, make sure that the flour does not stick together into lumps.
3. In tea soda, you first need to pour a little boiling water or vinegar. After five minutes, add it to the main mass.
4. Don't forget to pour in the oil and mix again.
5. Leave the pancake base for 10 minutes on the kitchen table, and then start frying.

Dough for fluffy pancakes with yeast

Housewives always use yeast if they want to feed the household with lush, tender and weightless pancakes. They can be served with jam, sour cream or condensed milk.

You will need:

• milk - 0.3 l;
• vegetable oil - 0.1 l;
• dry yeast - 10 gr;
• sugar - 50 gr;
• salt - 4 gr;
• flour - 0.3 kg;
• three chicken eggs;
• water - 0.2 l.

How to make dough:

1. Combine all of the above products together. Process with a whisk or mixer.
2. Pour water into a thick mixture and mix the ingredients again.
3. Cover the bowl with the dough with a towel and leave to rise for an hour.
4. If the dough doubles in size too soon, stir again with a spoon. It will fall. Leave it for another half an hour. After this time, you can prepare the pan for cooking.

On whey

The whey that remains during the manufacture of the curd is usually poured out. But with the addition of this product, an amazing pancake dough is obtained.

Required Ingredients:

• two eggs;
• sunflower oil - 50 ml;
• whey from milk - 0.5 l;
• granulated sugar - 17 gr;
• flour - 0.16 kg;
• salt - 5 gr;
• soda - 5 gr.

Step by step recipe instructions:

1. Pass through a blender a mixture of chicken eggs, sugar, butter and salt.
2. Turn off the kitchen appliances and pour the whey and pour the soda into the bowl with the resulting mass. Mix with a whisk.
3. Pass wheat flour through a sieve and add to the rest of the ingredients, mix.
4. The finished dough can be poured portionwise into a hot pan. Before the first pancake, pour a little oil into the bottom of the frying pan. You don't need to do this later in the cooking process.

These pancakes come out very nutritious and high-calorie. After eating them, you will not soon feel hungry. Usually for such a dish they take 0.7 kg of boiled meat or minced meat, several small onions, vegetable oil and pepper and salt. First, if it is usually meat, it goes through a meat grinder. Then the onion is cut and sent to the pan. There it is fried until golden brown and crumbled into a meat mass. Oil is poured there and salt and pepper are sprinkled. Everything is thoroughly mixed. The filling can be wrapped in pancakes when they have cooled down a bit.

banana filling

A very tasty sweet filling is obtained from bananas. You need to take three pieces of this fruit, one lemon, sugar to taste and a piece of butter. Everything is done very simply: soften the butter, pour sugar into it and mix this mass. Peel bananas and mash the contents with a spoon. It is necessary to squeeze the juice from the lemon, pour it over the bananas. Combine all products and process in a blender. This filling is laid out on the finished pancake. It can be rolled up in the form of an envelope or a roll.

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All dough ingredients should be at room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

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

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

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

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

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

Fold the finished pancakes in a pile, spreading each with melted butter.

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

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

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

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

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

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

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

Dough for thin pancakes №3

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

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and gently fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

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

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

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

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

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

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

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

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

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

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

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

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

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

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Lay the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over with tomato sauce. Put in a hot oven for 15 minutes.

Bon Appetit!

Larisa Shuftaykina

It is extremely easy to make pancake dough, and you do not need to have any supernatural culinary skills and abilities. It is much more difficult to find a sensible and proven recipe, guided by which, you could bypass all the "pitfalls" in the preparation of not only dough, but also pancakes in general. To date, on the Internet you can find almost dozens of the most diverse options for cooking dough for pancakes. Some of them are very intelligent, but some, and objectively speaking, most, are written by people who obviously get to the stove once every five years.

Since it is difficult to single out a good recipe from the general mass, I decided to save my readers time and publish the so-called selection of pancake dough recipes that have been tested not only by me, but also by many of my friends and acquaintances.

Homemade pancake dough is always prepared according to the same principle. Its composition, as a rule, always includes such products: flour, eggs, salt, sugar, vegetable oil and a “liquid component”. By the liquid component, I mean water, milk, kefir, mineral water or sour cream. Depending on the choice of dairy product or water, you will end up with pancakes that will differ significantly in taste from each other.

Another criterion for pancake dough is its density. It is not uncommon to find such a description in recipes: “The dough should be like sour cream in consistency” or “liquid like viscous syrup.” As a rule, the density depends on both the fat content of the "liquid" and the amount of flour. In each of the above recipes, all the ingredients are prescribed in almost ideal proportions, so you will not have problems with the density of the dough.

When the dough for pancakes is ready, it's time to move on to frying them in a pan. According to the recipes below, thick, thin and openwork pancakes are obtained. They can be used as the basis for many dishes (julienne, nalistniks, chicken stuffing, etc.) or served “clean” with sour cream, condensed milk or jam. Since there are some three months left before the Maslenitsa holiday, be sure to add recipes to your bookmarks, because at the right time, as always, you won’t find them with fire during the day.

Milk pancake dough

The most popular option for making pancake dough is with milk. The fat content of milk is not so significant, therefore, for the recipe, you can use both store-bought milk and homemade. This version of the test can be called to some extent a classic, since it is "in service" with most hostesses. From the specified amount of dough, a whole slide of pancakes is obtained, enough for the whole family.

Ingredients:

• 2 eggs
• 1 st. l. Sahara
• 2 tbsp. flour
• 220 ml milk
• 1 st. l. vegetable oil
• A pinch of salt

Cooking method:

1. When we deal with flour, it always needs to be sifted first.
2. Crack the eggs into a deep bowl. Add sugar and salt to them, then beat well until smooth.
3. Pour the sifted flour into the egg mass and mix well.
4. Pour half the milk to the main ingredients, and stir the mass to avoid the appearance of lumps.
5. Pour the remaining milk into the dough, and then vegetable oil. Mix the whole mass again.
6. We bake pancakes from the finished dough in a pan, not forgetting to grease it once before the first pancake.

Dough for pancakes on the water

When there is no milk at hand, and there is no time, effort or desire to run to the store, then in such cases the dough for pancakes can be prepared on the water. To taste, of course, they will lose to milk pancakes, but if they are served with honey or jam, then there will be no trace of them on the plate.

Ingredients:

• 1 egg
• 1 pinch of salt
• 1 tbsp Sahara
• 1 st. flour
• 1 st. water
• 1 tbsp vegetable oil

Cooking method:

1. Crack an egg into a bowl, add salt and sugar. Lightly beat the ingredients with a fork.
2. Add flour to eggs.
3. We turn on the mixer and begin to beat the mass, adding water in small portions.
4. Beat the dough with a mixer until all the lumps disappear.
5. Add vegetable oil to the dough and mix everything again until completely homogeneous.
6. Fry pancakes on both sides in a frying pan greased with vegetable oil.

Dough for fluffy pancakes on kefir

Despite the fact that pancakes are most often prepared from such a dough, it can also be adapted for cooking pancakes. As a result, pancakes are not only fluffy, but also soft. You can’t wrap the filling in pancakes, but as an independent dish to the table, they can only be served this way.

Ingredients:

• 2 eggs
• 2 tbsp Sahara
• ½ tsp salt
• 3 cups of kefir
• 1 tsp soda
• 12 tablespoons flour

Cooking method:

1. Using a mixer, beat eggs, sugar and salt in a deep bowl.
2. In a separate bowl, mix one glass of kefir and soda. Leave until foam forms.
3. Kefir with soda, pour into the egg mass with the rest of the kefir.
4. Add flour in small portions and knead the dough.
5. Before baking pancakes, you need to let the dough brew for about half an hour.
6. Before each baking pancake, do not forget to grease the pan with vegetable oil.

Yeast dough for pancakes

It is not uncommon to use yeast dough for making pancakes. These pancakes are very filling and fluffy. This version of the pancake dough is ideal for preparing breakfast, as it allows you to eat heartily until lunchtime.

Ingredients:

• 500 ml milk
• 2 tbsp. l. Sahara
• 2 eggs
• 3 art. flour
• 11 g dry yeast
• 2 glasses of water

Cooking method:

1. Milk is slightly heated in the microwave or on the stove.
2. Pour sugar and salt into warm milk. Stir well until dissolved.
3. Crack the eggs into the milk and beat the mixture with a mixer until smooth.
4. Separately mix flour and yeast together, then pour them into the milk-egg mixture.
5. Cover the dough with a towel and leave it in a warm place to rise.
6. After a while, add boiled water to the dough and mix.
7. The dough is ready and you can bake pancakes from it in a pan previously greased with vegetable oil.

Choux pastry for pancakes on kefir

If you set a goal to cook custard pancakes, then this recipe for custard dough is perfect for you. The whole process differs only in the “brewing” point, and there is nothing complicated in it.

Ingredients:

• 250 ml kefir
• 2 eggs
• 2 tbsp Sahara
• 1 pinch of salt
• ¼ tsp soda
• 1 st. flour
• 1 st. boiling water
• 3 art. l. vegetable oil

Cooking method:

1. Crack the eggs into a deep metal saucepan.
2. Add sugar to the eggs and beat everything until smooth with a mixer.
3. Pour soda into kefir and stir it.
4. Pour the yogurt into the egg mass and beat again with a mixer until foam appears.
5. In small portions, pour flour in several passes. Do not stop beating with a mixer until all the lumps in the dough disappear.
6. Pour vegetable oil into the dough.
7. Put water on fire and bring to a boil.
8. Constantly beating the dough with a mixer, pour boiling water into it in a thin stream.
9. As a result, you will get custard dough, which is completely ready for baking pancakes from it.

Dough for openwork pancakes in a bottle

Openwork pancakes are baked by pouring liquid dough into a plastic bottle, after which a small hole is made in it. It remains only to “draw” a pancake of the desired shape in a preheated pan and bake it until golden brown on both sides.

Ingredients:

• 1 st. flour
• 1 egg
• ½ tsp Sahara
• A pinch of salt
• 1.5 st. milk

Cooking method:

1. Sift the flour and pour into a deep bowl.
2. Beat the egg into the flour, add salt and sugar.
3. Stirring constantly, add milk to the mixture.
4. Stir the dough until the lumps disappear.
5. Pour the finished dough into a bottle and make a hole with an awl on one of the five “legs”.
6. We give the openwork pancake the desired shape, “drawing” the dough on the surface of the heated pan and bake the pancake until cooked.

Now you know how to make pancake batter. Bon Appetit!

Dough for pancakes can be completely different in composition, texture and taste. Therefore, as many dough recipes exist, as many variations of pancakes can be prepared by any of you, there would be a desire. But if you got to this page with dough recipes, then you probably have the desire, time and effort. Therefore, in the end it remains for me to give just a few tips so that your pancake dough turns out the first time, and the pancakes that you cook on it will please the tastes of all your relatives and friends:

• Before preparing the dough, it is important to sift the flour. This process takes a little time, but the result is clearly worth it;
• By adjusting the amount of sugar in any of the proposed recipes, you can make sweet, salty or unleavened pancakes;
• It is impossible to say which pancakes are the most delicious, so I advise you to arrange a “pancake marathon” and try all the options;
• If vegetable oil is not indicated in the dough, then do not forget to grease the pan with it after each baked pancake.

How to make pancake batter? You need to choose only the best and freshest products, make a lot of effort and choose the right toppings - this is just part of it. And what is the main thing? Recipe. If you choose the right one, then making thin, thick, lean, sweet, openwork or hole pancakes will not be difficult.

This pancake dough with milk allows you to cook incredibly tender and delicious pancakes with holes that just melt in your mouth. You can serve them with condensed milk, berries or supplement them with an appetizing meat filling.

Dough for yeast pancakes with milk

A very tasty option that will allow us to get a little thick pancakes, but incredibly appetizing and airy. Of course, you will have to tinker with them, but they are still worth it.

• 0.5 kilograms of flour;
• 5 glasses of milk;
• 1 chicken egg;
• 2 tablespoons of vegetable sugar;
• 0.5 teaspoon of salt;
• 7 grams of dry yeast.

Recipe

1. We start making yeast pancakes in milk by making a dough: dissolve dry yeast in warm, but not hot milk, then pour 1 tablespoon of sugar. Stir and leave for 30-40 minutes in a warm place.
2. Sift wheat flour into a separate bowl, make a small depression in the resulting slide.
3. Break the egg, add sugar and salt, but do not mix.
4. Pour in the finished dough and mix everything very carefully, no matter what is left, not one flour lump.
5. Pour in vegetable oil and mix again, the dough for pancakes is almost ready.
6. We cover with cellophane or a napkin and put in a warm place.
7. Wait 1 hour and knead the risen dough for pancakes, send it back to warm up. Repeat this procedure again, wait until it rises, knead and thick yeast pancakes can be baked.

Advice: such pancakes can be baked on water, then they will be less high-calorie.

Thick yeast pancakes will be an excellent breakfast or snack for every person. Their delicate taste will not be forgotten.

Dough for economical pancakes on the water

Cooking delicious pancakes with water is much more difficult than with milk, but if you use the right recipe for pancake dough and put in a little effort, you will definitely succeed.

A set of products for making pancakes on the water

• 1 glass of flour;
• 1 glass of warm water;
• 2 chicken eggs;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of sugar;
• 1 teaspoon of vinegar;
• 0.25 teaspoon of soda;
• 1 pinch of salt.

Recipe

1. In a separate bowl, beat the eggs, add salt and sugar to them. Continue beating with a whisk or mixer.
2. Pour a little warm boiled water and beat everything with a mixer again. The consistency should be uniform.
3. Quench the soda with vinegar and add it to our future dough on the water.
4. Start adding the sifted wheat flour while continuing to beat the future dough on the water.
5. When all the flour is added, pour in the remaining water and add sunflower oil.
6. The last time we beat the dough on the water and when all the lumps finally disperse, you can start baking pancakes.

Economical and lean pancakes on the water can help out a lot, for example, if the milk is over or it cannot be taken for some reason. But, in general, such pancakes are good both without anything and with filling.

Dough for thin pancakes

The thinnest pancakes are obtained from this dough, which means that it is ideal and suitable for all lovers of exquisite thin pancakes with holes and fillings.

Set of products for cooking

• 0.7 liters of milk;
• 300 grams of flour;
• 2 chicken eggs;
• 50 grams of vegetable oil;
• 3 tablespoons of sugar;
• 1 pinch of salt.

Recipe

1. In a deep bowl, break the eggs, mix them, beat a little with a whisk.
2. Add salt and sugar, continue whisking with a whisk and wait until all the crystals dissolve.
3. Pour milk into egg mixture. You can beat with both a whisk and a mixer, the latter is much more convenient to do, since you have to spend less effort.
4. Gradually add the sifted flour to the dough and at the same time do not stop stirring or whisking.
5. Add butter and beat again with a mixer to mix the dough and finally crush all the lumps. The dough is now ready to become thin spring rolls.

If you make such a dough correctly, then we will get about 20 thin pancakes, which can be supplemented with filling or served with condensed milk or jam.

The outcome of the finished dish can depend on how to prepare the dough for pancakes, which means that attention should be paid directly to the selection of recipes. Choose only the right and best recipes and then your thick and thin pancakes will become the most delicious.

You may be interested in the recipe for custard pancakes on kefir.

Bon Appetit!

Thin pancakes are a simple, tasty and satisfying dish that can be served for breakfast, lunch or even dinner. It all depends on what filling and what pancake dough you choose and prepare. For example, if the filling or sauce is planned to be sweet, such as fresh fruits, berries, various jams, jams, honey, sweet cottage cheese with raisins, etc., then you can not add sugar to the pancake dough or just one a spoon without a slide. And if you just want fresh pancakes, only from a frying pan and with hot tea with lemon, then pancakes for the sweet tooth can be sweeter. In a word, everything is according to your taste, desires and requirements.

There are also pancakes with savory fillings, such as meat, mushrooms, vegetables, herb stew, salty cheese, egg with green onions, fish filling and many other delicious fillings for no less tasty pancakes.

How to make pancake batter

There are many recipes - dough for pancakes: with milk, water, kefir, yeast, choux pastry, buckwheat flour dough, etc. Pancake dough with milk is the most common version, but they can also be made with water or whey. Serum can be replaced with ayran or tan. Pancakes from such a dough are less nutritious, but they turn out lush and soft. Of course, the most important thing is the quality of the ingredients, especially dairy, they must be fresh. And I wouldn’t say that milk that stood for a long time and turned into kefir, and the fact that you shouldn’t worry about it, but you can bake pancakes, you shouldn’t consider it right. Yes, kefir can be made from homemade or store-bought milk, but it is done immediately, fresh milk is poured into a glass jar, sourdough is added, put in a warm place and you will have kefir for pancakes.

In order for the dough for pancakes not to stick to the pan during baking, add one or two tablespoons of vegetable oil to it and mix well. Before you start frying pancakes, you need to let the dough stand for 30 minutes. It will also be important in which pan you fry pancakes, it should be non-stick with a thick bottom and walls, and best of all if it is special - pancake.

Yeast pancake dough allows you to cook more porous and airy pancakes. And although their preparation takes a little longer, the result will please the hostess, her relatives and guests. Oil is not added to the yeast dough for pancakes, but a frying pan or a piece of lard on a fork is greased with oil before pouring the dough.

You already know how to make dough for pancakes and fry them, it remains to find out how to beg your little child to eat at least one pancake for breakfast with these delicious pancakes. This is possible only if the child is lured with an interesting and attractive picture on a pancake plate in the form of such a butterfly.

Ingredients:

• Kefir - 1 liter
• Wheat flour - 400 gr. (about 2.5 cups)
• Chicken eggs - 4 pcs.
• Salt - 1 tsp (without slide)
• Sugar - 3 tablespoons
• Soda - 0.5 tsp
• Vegetable oil - 2 tbsp.
• Butter - 50 gr. (for ready-made pancakes)

Cooking:

To prepare dough for pancakes on kefir, you need a deep bowl in which mix the eggs, salt and sugar well until smooth, then pour in the kefir, mix and gradually add the sifted flour while kneading well so that there are no lumps. Add soda and stir. Now you need to add vegetable oil and mix again. The dough should not be thick. Leave it to stand for about 20 minutes. The dough for pancakes on kefir is ready for frying.

Heat the pan well, for the first time grease it a little with vegetable oil (further along the frying process it will be possible not to grease the pan as the oil is already in the dough) and pour in the dough with a ladle, fry on both sides until golden.

Lubricate each finished hot pancake with butter (optional).

Ingredients:

• Milk - 400 ml. (two 200 gr cups)
• Wheat flour - 1.5 cups
• Chicken eggs - 2 pcs. (not large)
• Sugar - 1.5 tbsp. (or to taste)
• Salt - two pinches
• Vegetable oil - 1 tbsp.

Cooking:

To prepare the dough for pancakes in milk, take a mixer bowl and pour milk into it, add sugar, salt and eggs, beat well with a mixer, just do not overdo it so that there is no foam. Gradually introduce the sifted flour, you can enter immediately from the sieve while do not forget to stir so that there are no flour lumps. Pour in a spoonful of vegetable oil, mix well. Make sure your dough is not too thick. Let him rest a little.

Pancake dough with milk is ready for frying delicious and tender pancakes.

Dough for pancakes on the water

Ingredients:

• Cold water - 2.5 cups (500 ml.)
• Wheat flour - 2.5 tbsp. (400 gr.)
• Chicken egg - 2 pcs.
• Sugar - 2 tbsp. (with a slide or to taste)
• Salt - two pinches
• Butter - 50 gr. (for ready-made pancakes)
• Vegetable oil - 1 tbsp.

Cooking:

To prepare dough for pancakes on water, you need a deep bowl in which mix the eggs, sugar and salt until smooth. Pour in water and stir. Separately, sift the flour and add it to the mass, knead well so that flour lumps do not form. Next, you need to add vegetable oil to the dough for pancakes on the water, then mix well and set aside for 15-20 minutes before frying.

As you can see, the dough for pancakes on the water, the recipe turned out to be quite simple and quick to prepare.

Ingredients:

• Milk - 1 liter
• Wheat flour - 500 gr.
• Chicken eggs - 2 pcs.
• Salt - 1 tsp (without slide)
• Sugar - 2 tbsp
• Yeast dry high-speed - 10 gr.
• Vegetable oil - 2 tbsp.

Cooking:

Since these are yeast pancakes, first you need to make a dough, for this you need to pour a glass of warm milk into a deep bowl, add one tablespoon of sugar, a pinch of salt, yeast and three tablespoons of sifted flour. Mix everything well until a homogeneous consistency, cover with a towel and leave to approach in a warm place without drafts, the mass should increase slightly and bubble, this action will mean that the dough has come up and is ready for the next step.

Take another deep bowl in it, beat the eggs with the remaining sugar and salt, combine with dough, add some of the remaining sifted flour and knead a thick dough without lumps, pour in a little milk and stir, then you need to add flour and milk again, alternating so it will be easier to knead the desired dough without lumps and homogeneous consistency. When all the milk and flour go into the yeast dough, it should turn out to be liquid sour cream in consistency. Cover the bowl of dough with cling film and place it over a pot of hot water to make the dough rise faster. When the yeast dough for pancakes comes up, you need to mix it gently and put it again in a warm place and do this two more times.

Yeast dough for pancakes is ready, you can safely start baking without fear of spoiling them. The dough will be a little thick, bubbly, pick it up with a ladle, and so that it diverges well in the pan, you can help it with the bottom of that same ladle in a circular motion. Fry pancakes in a preheated frying pan greased with vegetable oil, when all the bubbles burst, you can turn over with a spatula to the other side and fry until golden. Grease the finished pancakes with butter if desired.

Pancakes with yeast are very tender and tasty, they are worth cooking once in a while so that you want them again and again.

Ingredients:

• Cow's milk - 400 ml. (room temperature)
• Boiled water - 200 ml. (straight boiling water)
• Chicken egg - 2 pcs.
• Wheat flour - 1.5 - 2 cups (according to the consistency and type of flour)
• Sugar - 2 tbsp.
• Vanilla sugar - 1 tsp
• Salt - 0.5 tsp
• Vegetable oil - 2 tbsp. (not complete)

Preparations:

Choux pastry for pancakes is prepared quickly and is not particularly difficult. How to knead the dough for pancakes will tell this simple recipe.

Take a deep bowl and mix sugar, vanilla sugar, eggs and salt in it with a mixer (whisk), pour in the milk and mix, pour in the sifted flour gradually, while remembering to mix well and knead all the flour lumps. Now you need to pour boiling water in a thin stream with one hand, and stir with a whisk with the other hand, or find an assistant. Now add vegetable oil and stir. In order for the dough to brew, it must be allowed to stand in a warm place for up to 30 minutes. Choux pastry for pancakes is ready.

You can start frying pancakes in a well-heated frying pan on both sides until golden.

Bon Appetit!!!