Sokolova Svetlana

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

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

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

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

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

Classic pancake dough with milk

There are many ways to prepare pancakes, but the most popular is the classic milk recipe. Since Maslenitsa is just around the corner, I advise you to pay attention to the classic recipe.

Ingredients

Servings: 10

• milk 700 ml
• flour 100 g
• chicken egg 3 pcs
• butter 30 g
• vegetable oil 30 ml
• salt ½ tsp
• sugar 1 tsp

Per serving

Calories: 180 kcal

Proteins: 4.8 g

Fats: 7.1 g

Carbohydrates: 22 g

20 minutes. Video Recipe Print

Whisk the eggs into a deep bowl and use a whisk to turn into a homogeneous mass. Combine the beaten eggs with half the milk and stir.

Gradually add flour into the resulting mixture, add ghee and mix well. The result is a batter that resembles fat-free kefir in consistency.

Bake the pancakes in a buttered skillet. Collect half a ladle of batter and pour into the skillet. Holding the pan by the handle, spread the dough in a circular motion.

Fry each pancake on both sides. Put the finished pancakes on a plate, having previously folded it with an envelope.

As far as I know, the calorie content of pancakes cooked in milk is 180 kcal per 100 grams. The indicator is dynamic, since the amount of calories in the finished product is influenced by the fat content of milk, the amount of sugar and butter.

If you want pancakes, but milk is not at hand, do not be discouraged. Delicious pancakes are easy to make with water. The treat will brighten up the meal if served in combination with jam or homemade yogurt.

Ingredients:

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

How to cook:

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

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

Pancake dough with kefir

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

Ingredients:

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

Preparation:

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

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

How to make pancake yeast dough

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

Ingredients:

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

Preparation:

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

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in its pure form.

If eaten with jam or condensed milk, the indicator will double.

How to make thick and thin pancake dough

Thin dough

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

Ingredients:

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

Preparation:

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

Thick fluffy dough

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

Ingredients:

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

Preparation:

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

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

Delicious choux pastry with milk

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

Ingredients:

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

Preparation:

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

Video recipe

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

Unique dough in a plastic bottle

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

Ingredients:

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

Preparation:

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

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

Is it possible to make pancake dough without eggs

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

Ingredients:

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

COOKING:

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

What can be made from pancake dough other than pancakes

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

Pancake cake

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

Ingredients:

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

Preparation:

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

Clafoutis

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

Ingredients:

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

Preparation:

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

Serve hot.

Yorkshire pudding

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

Ingredients:

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

Preparation:

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

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

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

How to bake pancakes properly

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

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

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

How to make lump-free dough

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

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

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

On this note, I end the article. I hope it will help in the preparation of fragrant, delicate and delicious pancakes with milk, kefir and water, which will be appropriate on any table. Bon Appetit!

Pancakes with milk - general cooking principles

Pancakes with milk are one of the most common recipes used by housewives. These pancakes are thin, light and very tasty. Wheat flour is most often used, you can also take buckwheat or oatmeal.

The thickness of the pancakes depends on the flour used. The thinnest pancakes made with milk are made from wheat flour. Much also depends on the quality of the flour - it is advisable to take products of the highest grade and fine grinding. Second-grade flour or bran flour will make thicker and fluffier pancakes.

From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try to make pancakes in milk from a mixture of different types of flour.

Milk pancakes can be prepared with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time.

However, for the third or fourth time, even and neat pancakes will come out. When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the underside of the pancake, pry it with a spatula and turn it over to the other side. Fry the pancakes on each side until golden brown.

Pancakes are baked only in a preheated pan greased with butter or vegetable oil.

Be sure to put a piece of butter on the finished pancake - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and eggs, smoked chicken or salmon, or any sweet toppings.

Pancakes with milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensil used. It is best to take a cast iron pan for baking.

If you don't have one, any thick-bottomed non-stick skillet will work. The pan must be the same size as the desired pancake diameter. From the dishes you will also need a bowl in which the dough will be kneaded, a scoop, a spatula, a fork or whisk, a knife and a brush to grease the pan. Of the additional devices, you will need a mixer - with its help you can easily stir the dough and break all the lumps.

Preparation of products consists in sifting flour, measuring out the required amount of sugar, salt and other bulk products. Milk is usually warmed up.

If yeast is used, it is diluted in a little warm milk or water. You also need to melt the butter in advance.

Milk Pancake Recipes:

Recipe 1: Pancakes with milk

Pancakes with milk are very thin and light, they can be eaten with sour cream, honey or wrapped in any filling. The recipe uses flour, sugar, eggs, salt and milk.

Required Ingredients:

• Milk - 0.5 liters;
• 3 eggs;
• 1-1.5 cups flour;
• Sugar - 0.5-1 tbsp. l .;
• Salt - half a teaspoon;
• Vegetable oil - 15-30 ml.

Cooking method:

Break the eggs into a deep bowl and beat with a fork. Pour in half of the milk. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on the filling of the pancakes.

For sweet pancakes, you can add a little more sugar, and for meat and salty fillings, there should be less sugar, respectively.

Sift the flour and gradually add it to the milk and egg mixture. It is better not to pour the flour all at once - you need to look at the consistency.

Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately thin, but not watery. You can add more milk to too thick dough, and flour to liquid dough.

Add vegetable oil to the finished dough. If you add butter, the pancakes will be rounder and more porous. Grease the preheated pan with butter and begin to fry the pancakes in milk. When pouring the dough, keep the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and turn over. If the pancakes are torn, then there is not enough flour.

Recipe 2: Pancakes with milk "Openwork"

Such pancakes with milk are delicate, delicate and delicate. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the ingredients that make the pancakes so airy.

Required Ingredients:

• One and a half glasses of flour;
• Sugar - 1 tbsp. l .;
• Eggs - 2 pcs.;
• Salt - half a teaspoon;
• A glass of milk;
• Half a liter of kefir;
• 1 tsp soda;
• Vegetable oil.

Cooking method:

Pour kefir into a saucepan and heat it up a little. Break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.

Bring the milk to a boil and start pouring into the dough in a thin stream, stirring continuously. If the dough is too thin, you can add a little more flour. Then add 15-30 ml of vegetable oil and mix everything again. It is better to bake pancakes in a cast iron pan. Grease the preheated pan with butter and start baking pancakes in milk.

Recipe 3: Pancakes with milk with starch and vanilla

This recipe can be used to make thin and delicious pancakes in milk. The recipe is so successful that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute on each side.

Required Ingredients:

• Half a liter of milk;
• 4 tbsp. l. potato starch (no slide);
• 4 tbsp. l. flour (with a slide);
• 4 eggs;
• Salt and sugar to taste;
• Vanillin - to taste;
• 30-45 ml of vegetable oil.

Cooking method:

We mix flour, salt, sugar, starch and vanillin. We heat the milk. We break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the pan and grease with butter. Pour the dough so that it evenly covers the surface of the pan with a thin layer.

Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is thin, you do not need to add flour. The pancakes should be very thin and lacy.

These pancakes can be stuffed with smoked chicken or fish, cottage cheese with raisins, or a garlic-cheese mixture. There are a lot of options.

Recipe 4: Pancakes with milk "Custard" with yogurt

Custard pancakes in milk with yogurt have a special, specific structure, but they turn out to be no less tasty from this. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. Both adults and children will love these pancakes.

Required Ingredients:

• A quarter teaspoon of salt;
• Sugar - 3-4 tbsp. l .;
• 250 ml boiling water;
• 1 teaspoon baking powder
• 8-9 Art. l. flour;
• 250 ml of milk and yogurt;
• 2 eggs;
• Butter;
• 9. Vegetable oil.

Cooking method:

Beat eggs with salt and sugar. Pour in milk and yogurt, mix everything thoroughly. Pour in flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then add baking powder, but do not stir! Then pour in boiling water.

Grease a hot pan with vegetable oil and fry the pancakes on each side. Don't pour too much dough or the pancakes will be thick. Put a piece of butter on each hot pancake.

Recipe 5: Pancakes with milk and yeast

Yeast pancakes with milk are very tasty and fluffy. Ideal for both sweet and savory fillings.

Required Ingredients:

• 330 g flour;
• 2.1 large egg;
• 20 g sugar;
• 7 g of yeast and salt;
• 25 g butter;
• 550 ml of milk.

Cooking method:

We heat the milk, pour out a small part and dilute the yeast in it. Leave for 10 minutes. Fresh yeast takes 20 minutes.

Dissolve salt and sugar in the other part of the milk, then add milk with yeast. Mix everything, break the egg and add flour. Pour ghee into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir periodically.

We bake pancakes in a frying pan preheated with oil. The pancakes are about 3 mm thick.

Recipe 6: Pancakes with milk with yogurt

Another simple but delicious recipe for pancakes with milk. The difference between such pancakes from other recipes is the use of yogurt.

Required Ingredients:

• 2 eggs;
• Half a glass of sugar;
• One and a half glasses of yogurt;
• Half a glass of milk;
• A teaspoon of baking soda;
• A quarter teaspoon of salt;
• 2 cups of flour;
• 45 ml of vegetable oil.

Cooking method:

Beat the eggs with sugar and salt, then pour in the yogurt. Sift the flour and gradually add it along with the soda. Beat the dough with a mixer, then pour in the milk and mix everything again. We cover the container with the dough with a napkin and leave for half an hour.

The dough then thickens a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything well. We bake pancakes in a frying pan preheated with oil on both sides.

Pancakes with milk - secrets and tips from the best chefs

• If the pancakes are constantly tearing, try adding more flour to the dough. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;

• If the pancakes are baked for the filling, it is best to fry the pancake on one side only. In this case, the filling is spread on the fried side. The other side will brown in a skillet or oven.

The most common mistakes in the process of making pancakes with milk:

• Beating the dough too vigorously can cause the pancakes to become "rubbery";

• If the soda has not been sufficiently quenched, the finished pancakes may have an unpleasant aftertaste;

• You need to correctly determine the number of eggs. An overabundance of eggs in the dough will make the pancakes look like an omelet or scrambled eggs, and with a lack of eggs, the pancakes may fall apart;

• To prevent the edges of the pancakes from burning, you do not need to transfer sugar to the dough;

• Too much butter in the dough will make the pancakes too greasy, shiny and tasteless.

You will need the main ingredients: wheat (or any other) flour, sugar and salt, eggs, as well as kefir, milk, sour cream or water. Depending on the composition and cooking technology, the pancake dough will need to be cooled before frying, or, conversely, let it stand at room temperature. But more often than not, a simple pancake dough is used immediately after preparation, without cooling or heating. Grandma's secret of delicious pancakes is in adding directly to the dough one or two tablespoons of vegetable oil and frying them in ghee.

The five fastest pancake dough recipes:

Which dough to choose for spring rolls?

If you have a festive feast ahead of you with an abundance of snacks and hearty meals and you want something simple and easy (for “unloading”), opt for a simple pancake dough recipe without yeast and eggs. It uses milk for the base, which can be replaced with whey or water. The dough is suitable for frying pancakes for filling with a wide variety of fillings, sweet and savory, therefore it is considered universal. It also suits different types of dietary restrictions.

Pancake dough recipe universal

Ingredients: milk, flour, soda, salt, a little sugar and softened butter.

1. Add mixed dry mixtures to warmed milk and mix thoroughly.
2. Add the softened butter and beat the dough with a whisk.
3. The result is a dough similar in consistency to liquid sour cream. You can let him stand for twenty minutes, and then start frying.

The five most commonly used ingredients in dough recipes are:

Pancake dough tips:

• add a spoonful of vegetable oil to the dough so that the pancakes do not stick to the pan
• if there are eggs in the dough, beat the whites separately from the yolks and add them last - the pancakes will turn out to be more delicate and airy
• optimal thickness of the pancake dough - the consistency of heavy cream
• to make the pancakes more bubbly, add a little water to the dough
• add salt to the dough, even if you are going to fry unsweetened pancakes
• before adding to the dough, the flour must be sieved
• instead of wheat flour, you can use any other: rye, buckwheat, corn

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

Pancakes are an amazing dish that is great both for a festive table and for kitchen gatherings over a cup of tea, the main thing is just to choose the right filling. A good housewife should definitely know how to make pancakes. and even better, if she has in her arsenal a couple of recipes for different types of delicious pancakes. Moreover, this dish does not require special culinary skills, you just need to choose the right ingredients and follow a few simple rules.

You can bake pancakes according to many recipes, because this dish is so widespread and beloved that it has undergone many variations in the kitchens of Russian housewives. Baking delicious pancakes isn't difficult, but there are some tricks you need to know to make them delicious. We have selected recipes for the most delicious pancakes for you and described in detail the technology for preparing this delicacy, revealing all the subtleties and secrets of this process.

Pancakes with milk are a great breakfast any day of the week. To prepare a delicious treat, you need to knead the dough correctly, for this you need the following ingredients:

• Flour (best wheat, but you can also take buckwheat or rye) - 1-1.5 cups.
• Milk (preferably fresher) - 0.5 liters.
• Eggs are either 3 medium sized or 2 large.
• Add salt and sugar to taste.
• Vegetable oil so that the pancakes do not stick to the pan - 1 tbsp. a spoon.

The procedure for making pancakes in milk:

1. First, mix the salt, sugar and eggs thoroughly.
2. Next, add the prepared flour to this mixture.
3. Pour the milk slowly into the dough, mix thoroughly, breaking the lumps. You can even use a mixer.
4. The next step is adding oil. Note that sunflower oil can be substituted for butter, which will make the pancakes light and tender.
5. Prepare the pan for frying pancakes - heat it well. If it is not Teflon, then it is better to lubricate it with oil.
6. Put a small amount of dough in a ladle, then pour it in a thin layer into a preheated pan. When the pancake is browned, you can turn it over.
7. Serve as soon as the pancakes have cooled. You can use condensed milk, jam or just sour cream as a filling.

Pancakes with kefir are very tender, light and airy. Therefore, many housewives prefer them. If you want to know how to make delicious kefir pancakes. use the following recipe.

• Kefir - three glasses.
• Flour - two glasses.
• Eggs - 2 pcs.
• Sugar - one tablespoon.
• Pancake salt - half a teaspoon.

First of all, rub the yolks well with sugar. The next step is to pour in some of the kefir (two glasses) and stir, gradually pouring out the flour. Next, we return to the proteins left for a while, to which you need to add flour and beat until fluffy with a whisk. Pour the remaining glass of kefir into the dough, add the proteins, then start baking the pancakes in the usual way - fry over medium heat.

Sweet pancakes are often made on kefir - this is a great delicacy that will appeal to both an adult and a child. They can be served with a variety of syrups, condensed milk, cream, sweet cottage cheese and even ice cream. For sweet pancakes you will need:

• two eggs,
• 75 grams of first grade flour,
• 75 grams of wholemeal flour,
• 50 g butter and a tablespoon of olive oil,
• 0.3 l of milk,
• 40 grams of powdered sugar
• 180 ml of kefir,
• a tablespoon of brown sugar, a pinch of salt.

How to make sweet pancakes

• Mix and beat eggs, milk, kefir, salt, sugar.
• Stir the two types of flour, add the milk and egg mixture prepared earlier, knead the dough.
• Melt the butter over low heat, pour it into the dough and, after stirring, leave for 30-60 minutes.
• Preheat a skillet with olive oil, bake pancakes.
• Grind the finished pancakes with powdered sugar.

How to make thin pancakes

The ability to bake delicate delicious pancakes is the highest class in the art of making pancakes. They are good both as an independent dish and with fillings. They are also just perfect for pancake pies. So, for those wishing to find the answer to the question "how to cook thin pancakes?" We recommend 2 great recipes.

The first recipe is thin early ripening pancakes. For it, you will need simple and affordable ingredients: flour - 1 kg, eggs - 5 pieces, water - 5 glasses, two tablespoons of sugar and for taste one teaspoon of salt, soda - half a teaspoon.

1. The first step is to pour 4 cups of slightly warmed water into a saucepan.
2. Second - mix eggs with salt, as well as sugar, pour into a container with water.
3. Third - add flour gradually, stirring thoroughly until the dough acquires the consistency of fat sour cream. To keep it from getting too thick, you can add a little more water as needed.
4. Fourth - preheat the frying pan well, add sunflower oil if the pan is without non-stick coating.
5. Fifth, collect the finished dough with a medium-sized ladle and pour it evenly into the pan. You can slightly lift the pan and make circular movements with it to make the pancakes come out smoother.

The second recipe is a royal dish. Having prepared such pancakes, you will be able to surprise not only household members, but also guests at a dinner or dinner party. For these pancakes you will need: butter - 200 grams, egg yolks - 8 pcs. sugar - one glass, one hundred grams of flour, cream - 2 glasses.

• Melt the butter over low heat, leave to cool, and in the meantime, add sugar to the egg yolks, whisk everything well.
• The next step is to pour the yolks into the butter, stir the mixture until smooth.
• Pour one and a half cups of cream into a saucepan, add flour, put everything to boil until the mixture thickens.
• Next, remove the finished mixture from the stove and stir until it cools.
• Whisk half a glass of cream until lather, add the previously cooked yolks and butter.
• At this stage, you can proceed to baking pancakes, just keep in mind that they can only be baked on one side, since they are too thin, airy.
• The pan should be preheated to medium temperature, and ready-made pancakes should be transferred to the plate directly from it, without the help of forks, otherwise they will burst.

Video how to make pancake dough

A properly prepared dough is the basis for delicious pancakes. It is important to correctly select the main components, calculate the required proportions of the ingredients and mix everything in the correct order. A visual demonstration of the process of making pancakes is presented in the video, after watching which you will know exactly how to cook pancakes on your own.

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.

1. Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
2. 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.
3. Add milk, stir well.
4. 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.
5. 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.

1. Beat eggs in a deep bowl, add kefir, stir.
2. 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.
3. Remove the dishes from the stove, add salt and sugar, stir.
4. Sift flour and add to dough.
5. Dissolve soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to a bowl.
6. 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.

1. Beat eggs into a bowl, add sugar and salt, stir.
2. Pour in water, stir.
3. 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.

1. Put a frying pan on the fire, ignite it well.
2. Grease a skillet with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce heat to medium - pancakes are not fried, but baked.
4. 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.
5. The dough grabs instantly, but the first side should be baked for 2-3 minutes.
6. Pry the pancake with a spatula and flip it over to the other side. Bake for a couple of minutes.
7. 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!

Classic pancakes at home

Pancake recipe and preparation is a special art. After all, beginners do not yet know how to cook pancakes correctly, namely, how much dough should be poured into the pan, when to turn the pancake so that it is fried evenly on both sides. But an experienced housewife can cook a huge amount of pancakes in a very short time. Cooking pancakes requires two important conditions. The first condition is a clean pan, and the second is a well-heated pan (in this case, even the first pancake is hard to make a lump, provided that all proportions are observed in the correct order).

Ingredients for making delicious pancakes:

• 100 ml of boiled water
• 300 ml milk
• 1-2 chicken eggs
• 2 tbsp Sahara
• 1-1.5 cups flour
• 4 tablespoons vegetable oil
• a pinch of salt
• butter for frying

Pancake recipe:

• sunflower oil - 60 ml.
• kefir (fat content - 3.2%) - 260 ml.
• butter - at the discretion
• granulated sugar - 60 gr.
• steep boiling water - 240 ml.
• soda - 6 gr.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 245-250 gr.

1. Sift flour, combine it with sugar and soda. Cool eggs separately, rub them with salt, beat with a mixer until foam. Do not stop kneading, add kefir and boiling water.
2. Pour flour into the egg mass, add it in small portions. Break up the lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
3. When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add creamy (about 30 g) if desired. Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan. Heat it, then use a silicone brush to brush with vegetable / butter. Set the hotplate to the middle position.
5. Scoop the dough with a ladle, lift the pan over the stove. Pour the mixture over the center of the pan, immediately begin to perform circular motions with your hand. The mass should spread to the sides of the pan.
6. Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for another 2-3 minutes. Place on a plate, brush with butter.

• flour - 300 gr.
• water - 380 ml.
• salt - 6 gr.
• apple cider vinegar - 25 ml.
• sugar - 30 gr.
• vegetable oil - 60-70 ml.
• soda - 8 gr.

1. Preheat drinking water to 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with baking soda, salt and sugar.
2. Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up into lumps. Beat the tubers with a fork or whisk.
3. Take a pancake pan, brush it with vegetable oil using a silicone baking brush. Heat the heat-resistant cookware, start frying.
4. Scoop a homogeneous dough with a ladle, lift the pan, pour the thick mass into its center. Roll out immediately to the sides, making circular motions with your hand.
5. Bake the pancake on a power between maximum and medium until the edges are lightly browned. Then turn over with a spatula, continue cooking for another 2-3 minutes.
6. After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle with powdered sugar if desired or wrap in an envelope with jam.

• flour - 240 gr.
• mineral water with gas - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• steep boiling water - 240 ml.
• salt - on the tip of a knife

1. Many housewives prefer to replace mineral water with gas with "Sprite", but the drink gives a peculiar taste. If you want to make classic pancakes, choose regular mineral water.
2. Sift flour, add salt and granulated sugar to it. Pour the soda in a thin stream and stir at the same time with a fork. When you have removed all the lumps, cover the dishes with the dough with a towel, wait half an hour.
3. This period is allotted for the infusion of the mass. Boil water, mix cool boiling water in the amount of 240-250 ml. with vegetable oil. Pour into a raised dough, knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable skillet with oil using a baking brush (silicone). The procedure is performed once. Heat the dishes for frying, scoop a portion of the dough with a ladle. Pour in the center, stretch to the sides in a circular motion.
5. When the mixture spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes, until the edges are browned. Turn over, bring to readiness. Remove the pancake from heat, brush with butter, serve with honey or jam.

Pancakes with beer and milk

• milk - 240 gr.
• egg - 2 pcs.
• salt - 3 gr.
• flour - 250 gr.
• wheat beer - 240 ml.
• granulated sugar - 30 gr.
• vegetable oil - 120 ml.
• soda - 7 gr.

1. In a separate bowl, combine eggs, granulated sugar, baking soda and salt. Whisk until smooth, it is important to get a thick foam. Bring milk to room temperature, add to eggs. Pour in beer next.
2. Do not stop stirring. Pass the flour through a sieve, add in small portions to the liquid composition. Ensure that the dough is uniform, it should become thick.
3. After the final whipping, let stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and brush with oil.
4. Fill a scoop with a portion of the dough, pour it into the center of the dish, and immediately roll it in a circle. Bake at mid-range for 2 minutes, then turn over to the other side. Fry until tender for another 1 minute.

• soda - 8 gr.
• egg - 2 pcs.
• flour - 360 gr.
• fermented baked milk - 400 ml.
• granulated sugar - 60-70 gr.
• vegetable oil - 90 ml.
• salt - 1 gr.

1. Combine granulated sugar, eggs and salt in a plastic deep bowl. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk, again work the mass with a mixer. Add baking soda.
2. Whisk the mixture, sift the flour, add a tablespoon of it to the total mass. Stir the ingredients to remove any lumps. Pour in vegetable oil to complete the dough.
3. If the composition is thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml. beat well with a whisk.
4. Grease a skillet with oil once, then pour the dough into the ladle and pour into the center of the pan. At the same time, roll the composition up to the sides to make a round pancake.
5. Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake is porous, turn it over and bake until tender for another 1 minute. Lubricate with oil when serving.

• butter - 70 gr.
• salt - 8-10 gr.
• flour - 600 gr.
• vegetable oil - 55 gr.
• granulated sugar - 80 gr.
• milk (fat content from 3.2%) - 1 liter.
• soda - 6 gr.

1. Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
2. Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the frying pan, heat at maximum power.
3. Then lower the hotplate to the middle position. Pour a portion of the dough into the center of the pan, roll it out to the sides of the pan. Bake for 2 minutes, then turn over and cook until tender.
4. It is important to ensure that when frying on the first side, there is no batter on the surface of the pancake. Otherwise, you will tear it before you can turn it over.
5. After cooking, brush the pancake with butter, place on a plate. Start frying the rest of the portions, serve dessert with berries, condensed milk or jam.

• cocoa powder - 30 gr.
• milk - 360 gr.
• flour - 120 gr.
• granulated sugar - 100-110 gr.
• butter - 60 gr.
• egg - 2 pcs.
• baking powder for dough - 13 gr.

1. Place the butter in a bowl, melt in a water bath, or use the microwave. In another bowl, combine baking powder, cocoa powder, twice sifted flour.
2. Add granulated sugar and eggs to ghee. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
3. Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it sit for a third of an hour. After this period, select a pan of a suitable size, heat it.
4. Dip a pastry silicone brush in vegetable oil, process the bottom of heat-resistant dishes. Scoop up some of the dough with a ladle, pour it into the center of the pan, immediately start rolling to the brim.
5. Bake for 2-3 minutes until the edges are brown. Then turn the spatula over to the other side, cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

• vanilla sugar - 20 gr.
• flour - 245 gr.
• cocoa powder - 60 gr.
• milk - 470 ml.
• salt - on the tip of a knife
• egg - 1 pc.
• granulated sugar - 50 gr.

1. In a deep bowl, combine the egg, vanilla sugar, sifted flour several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience use a blender or mixer.
3. Now start frying the pancakes, they will turn out to be two-colored. Lubricate the pan with vegetable oil using a silicone brush.
4. Place half of the light dough in a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place on the left side.
5. Rotate the pan in a circular motion to spread the dough. Only then place the heat-resistant cookware on the stove and heat it up. Cook for 3 minutes, turn over. Serve with sour cream and berries.

Pancakes with cheese and herbs

• hard cheese - 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• fat milk - 525 ml.
• baking powder for dough - 15 gr.
• vegetable oil - in fact
• flour - 245 gr.
• dill - 45 gr.
• granulated sugar - 25 gr.

1. Break the pre-chilled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer until a thick foam is obtained. Pour in milk, stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then add vegetable oil.
3. When the dough is ready, leave it on for half an hour. While the composition is infused, grate the cheese, wash and chop the dill. Mix the ingredients together, send to the dough.
4. Start cooking. Choose a medium-sized skillet. Heat it, send butter inside, rub it along the bottom. Pour a portion of the dough into the center of the pan, roll it out.
5. Fry for 2-3 minutes. When the edges are dark and the surface is sticky, turn the pancake over. Bring it to readiness, serve with sour cream.

Thin pancakes made with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. Dessert is served with condensed milk, jam, maple syrup, which allows you to emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, vanilla sugar.

Video: thin pancakes with milk

Pancakes with milk fluffy without yeast recipe

1. First you need to drive the egg into a deep bowl and add sugar. Pour in a pinch of salt.

2. Beat the dough thoroughly with a whisk or mixer until bubbles appear. How to make pancake dough more flavorful? You can add a pinch of vanilla or cinnamon, for example.

3. Pour in about 200 grams of flour. The fact is that it is almost impossible to guess the exact proportions. Depending on the size of the egg, the amount of sugar and the quality of the flour, the dough can have a completely different consistency each time. So the main indicator is the dough ready for frying pancakes.

4. Pour in a little more than half of the milk. If desired, the dough for pancakes at home can be made with whey.

5. Now you can start beating the dough. As the flour dissolves, gradually add milk. The ideal dough is a lump-free dough. To prevent them from forming, you must first make a thick dough, and then dilute it to the desired consistency.

6. Experienced housewives can determine the correct dough by eye. It needs to be collected in a spoon and carefully poured - the dough should drain easily, like water, so that the pancakes are thin. For thicker pancakes, the dough should linger slightly on the spoon.

7. It remains only to add a little vegetable oil to the dough and you can start frying pancakes. You can grease the pan with a piece of bacon or a brush dipped in vegetable oil - then even the first pancake will be perfect. However, if you use a non-stick skillet, then there will be enough oil in the dough.