With or without filling, or prepare pancakes according to an old Russian recipe - on yeast-free sourdough.

Any business has its own subtleties and tricks. And especially in making pancake dough. The traditions of making pancake dough have been taking shape for centuries, and following them, you will always be able to bake ruddy and fluffy pancakes for a holiday.

All components for the test should be at room temperature. Put eggs, vegetable or butter, milk (water) on the table in advance so that they warm up. And by the way, the temperature in the kitchen should be quite high - so yeast pancakes will ripen faster.

Flour for pancakes (and not only for them) must be sifted. And the point is not in the separation of unnecessary particles and lumps, but in the saturation of the flour with air. Sifted flour takes much less, and pancakes are fluffy and tender. Sift the flour just before placing it in the dough.

It is advisable to choose the freshest eggs for pancakes. Homemade eggs are ideal. It is recommended to grind the yolks with sugar (or beat with a mixer) and add to the dough at the beginning of kneading, and beat the whites with a pinch of salt or lemon juice and add to the dough after it rises. Remember to stir the dough with whites from top to bottom to maintain the foamy structure of the whipped protein. After adding the proteins, the dough is allowed to rise again and the pancakes are baked.

... It is better to add salt and sugar to the dough in liquid form, dissolving them in a small amount of warm water. Coarse domestic salt sometimes contains insoluble particles, so it is advisable to strain the solution through a strainer.

Too much sugar in the dough can make the pancakes harsh and burn, while excess salt slows down fermentation and the pancakes can turn out pale.

The sequence of mixing the components also has its own characteristics. First, mix all the liquid ingredients, and then pour them in a thin stream into the sifted flour. If you overdo it with the liquid, do not pour the flour directly into the bowl of dough, pour a small amount into a separate bowl, add the flour, stir and combine with the rest of the dough.

... Vegetable or butter should be added to the ready-made dough. And here, more than ever, you need to remember about the measure: 2-3 tablespoons will be enough. Otherwise, the pancakes can be heavy, dense and not baked.

The dough on kefir (yogurt) should not be beaten for too long, this makes it viscous, and the pancakes will be "rubbery".

If you are preparing pancake dough with baking powder (or baking powder), then you should take 2 times more than baking soda.

Never extinguish baking soda with acid in a spoon before adding it to the dough! The whole point of adding soda is lost, because when quenched, carbon dioxide is released, which gives pancakes splendor. Soda and acid (citric, acetic or sour milk) should meet in the dough, reunite and thereby give the desired lightness to your pancakes.

... Yeast pancakes with milk are tastier, and with water they are more luxuriant. If you take milk diluted with water, you can reach a certain consensus. However, this is a matter of taste.

Milk absorbs odors easily. Therefore, it should not be kept near strong-smelling foods (salted fish, smoked meats, cheese, etc.), otherwise your pancakes will have an unpleasant aftertaste.

Pressed yeast should be "whipped" before kneading, that is, wake it up, let it rise a little. To do this, dilute the amount of yeast prescribed according to the recipe in ½-⅓ stack. warm sweetened water, stir and leave in a warm place. The yeast will rise with a head. The process has started! You just have to knead the dough and let it come up.

... The yeast dough should rise 2-3 times. If the dough is not fertile, the pancakes will turn out too dense, and if fermented, they will be pale and sour in taste.

Yeast dough should not be whipped and mixed like regular unleavened pancake dough. Catch the moment when it has fully risen and bake the pancakes by scooping the dough with a spoon on top.

If you miss the moment and the dough is fermented, add a little cold water and flour and let it rise again.

If you want to bake buckwheat pancakes, try to find flour from green, not roasted buckwheat. However, ordinary buckwheat flour can also be used, only before kneading it into the dough it must be brewed. Uncooked buckwheat flour makes the dough very heavy, pancakes can turn out to be dense, viscous. Brew the prescribed amount of buckwheat flour with the same amount of hot water (not boiling water!), Stir quickly and let cool to 40 ° C.

... The first pancake may not be lumpy, but its role is very important: after trying it, you will find out what ingredients are missing for perfect pancakes. You may need to add salt or sugar (diluted in water), or change the consistency by adding flour or liquid.

You need to turn the pancake from one side to the other after holes appear on its surface, and the edges have dried.

Before turning the pancake over, run a knife under the edges. The pancake will turn over without problems, and pieces of sticky dough will not remain in the pan.

Put the finished pancakes on a dish, smearing each with melted butter, and cover with a towel so that they do not cool down. Now you can buy special pancake makers - flat dishes with a high ceramic lid. They keep the temperature well, and the pancakes do not dry out or "freeze" in them.

These are the secrets - simple but important. For those looking to bake some truly traditional sourdough pancakes, remember that 1 cup of mature sourdough equals 30 g of pressed yeast. Moreover, rye sourdough is quite suitable for baking wheat pancakes. But if you don't like the sour taste of rye flour, you can overfeed the sourdough. Usually three days are enough. But wheat leaven ages quickly and tends to stray towards pathogenic flora, so it needs to be updated more often. For the rest, the technology for making a sourdough dough does not differ from the preparation of a regular yeast dough.

Pancakes Guryevskie

Ingredients:
1 kg of flour
10 eggs
250 g ghee,
sour milk or kefir.

Preparation:
Whisk the whites with a pinch of salt until stiff. In a saucepan, mix flour, yolks, melted butter, mix well and pour in so much sour milk (kefir) to make a dough with the consistency of liquid sour cream. Gently add the whites, stir gently and bake the pancakes.

Orange pancakes (thin)

Ingredients:
2 ¼ stack flour,
3 tbsp Sahara,
½ tsp salt,
2 tsp orange peel,
1 ½ stack buttermilk or skim milk,
1 stack freshly squeezed orange juice
1 egg,
1 tsp vanilla sugar
2 tbsp vegetable oil,
orange jam
vegetable oil for frying.

Preparation:
Combine all dry ingredients in a large bowl and mix thoroughly. In another container, combine the rest of the ingredients, except for the jam and cooking oil, and gradually pour into the dry mixture. Sprinkle a frying pan heated over medium heat with vegetable oil (it is good to do this with a special sprayer). Bake pancakes until golden brown. Serve with butter and orange jam.

Pancakes on beer

Ingredients:
2 stacks flour,
500 ml of light beer,
2 eggs,
½ a stack of kefir,
1 tsp salt,
2 tsp Sahara.

Preparation:
Separate the yolks from the whites, combine with kefir, add salt and sugar and beat everything with a whisk. Pour 1 glass of beer into the resulting mixture and stir. Gradually add flour, stirring constantly, pour in remaining beer. Whisk the whites with a pinch of salt until frothy and add to the dough. Bake as usual.

Grandma's pancakes

Ingredients:
2 stacks wheat flour,
1 egg,
1 stack warm milk
2 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt,
1.5 tsp dry yeast,
½ tbsp margarine,
1.5 stack. warm water.

Preparation:
Pour 50 ml of warm water into a mug, add 1 tsp. sugar, add yeast and stir. Let them come. Break an egg into a saucepan, add salt and sugar and beat until foamy. Add 1 stack. warm water, milk with softened margarine diluted in it, vegetable oil and whipped yeast. Stir and add flour, whisking the whole mixture with a mixer until a smooth, lump-free dough is obtained. Close the lid and place in a warm place to ferment. After half an hour, add 50 ml of warm water and stir. Leave for another 30-40 minutes and bake as usual, brushing the pan with vegetable oil.

Now you know how to make delicious pancake dough. Happy Shrovetide!

Larisa Shuftaykina

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

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

Pancake dough dishes

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

How to properly make pancake dough on water

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

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

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

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

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

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

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

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

Pancakes with milk

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

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

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

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

How to make dough for pancakes on kefir

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

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

Ingredients:

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

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

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

Pancakes with orange juice

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

For cooking you will need:

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

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

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

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

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

If you ask a foreigner what popular dishes of Russian cuisine he knows, he will certainly remember about pancakes. This traditional Slavic pastry is famous all over the world, and its history goes back to the hoary antiquity. Then, as well as now, pancakes played a special and even mystical role. They were wealth and family well-being. They were prepared on the eve of summer, with the hope of a rich harvest, and they saw off the summer with them. Nowhere in the world is Maslenitsa celebrated like we do, with all the breadth of the Russian soul.

Initially, pancakes were cooked with yeast dough, and then baked in. Today, it is almost impossible to repeat this process, if only because there are no ovens in our apartments. The old recipes were replaced by new, modernized ones, but no less successful. Which is the most Surely the one that enjoys indisputable success in your family. Usually such a dough is prepared in milk, with the addition of eggs and flour - this recipe can be called traditional today. But in fact, the variety of this treat is very great. Pancakes are baked with yeast and kefir, boiled with boiling water and various types of flour are used. Today we will tell you how to bake pancakes correctly so that they are thin, tender and certainly delicious.

A little about pancakes

If the hostess has lacy and thin pancakes, this is a sign that she is an excellent cook. But not everyone manages to master baking a finicky dish the first time. The first pancake is lumpy for everyone, but it is much more offensive if the second and third, and the subsequent ones, turn out to be exactly the same. To prevent this from happening, you need to know a few tricks about how to bake pancakes, and we are happy to share these secrets with you.

To begin with, we will focus on the technique of baking pancakes, it is the same for all recipes, and after that we will move on to various options for making the dough. By following our simple guidelines, you can easily make the most delicious pancake recipe for your family come true without even having that experience at all.

Briefly about the main

The main ingredients of pancake success are the pan and the dough. They often argue about pans, some argue that they must certainly be made of thin metal, because this is what the real one looks like, while others insist on using cast iron with a thick bottom. Which one to believe? Both are right, the preparation of pancakes depends more on how hot the pan itself will be and how it was used before.

Give preference to one with a perfectly flat bottom and no scratches. Rinse it well and dry it, and then pour in a little oil or other fat and heat it well over a fire. Let cool in this state. Drain the oil and feel free to start making pancakes.

Traditionally, a frying pan is greased from an unsalted piece of bacon strung on a fork. They rub it on a hot surface, and then pour the dough. This is worth repeating in the event that you notice that the pancakes have begun to stick a little. You can also use ordinary vegetable oil, dripping a little into the pan, but it should be quite a bit, otherwise the pancakes will turn out to be greasy.

Test preparation

What's the most delicious pancake recipe? It is not so important what proportions of products you use, it is important to prepare everything properly. Regardless of the ingredients to be used, the dough must be smooth and runny. This is a guarantee that the baked goods will turn out to be very thin and tender. In terms of density, it should resemble fermented baked milk and spread fluently over the surface.

Scoop up some dough, lift the ladle over the bowl and slowly pour back. The jet should be smooth, uniform and uninterrupted. If the dough is thick, add a little water, if it is thin, add flour.

It is best to mix the ingredients with a mixer, it is easier to avoid the appearance of lumps, but you can use a whisk or a regular fork, here it is more convenient for you. All ingredients must be introduced slowly, whisking vigorously.

Add a tablespoon of vegetable oil to the dough, then the pancakes will not stick to the pan, and it will not need to be constantly greased. A pinch of soda added to the dough will give the main pancake attribute - holes.

Pancakes are often wrapped with a variety of fillings, if you plan to make sweet pancakes - add a little more sugar.

Baking pancakes

Heat a frying pan and brush with lard. Lift it up to the awning and pour some dough into the center, about one pancake will take half a ladle or a little more. Tilt the pan away from you and start turning in a circle, making sure the dough completely covers the surface. This must be done quickly so that it does not "grab". Put the skillet on fire. As soon as the edges of the pancake become golden, it's time to turn it over. Lift the edge a little, insert the spatula under it completely and turn the pancake over. Movements should be neat, this is a very delicate product, and it can be easily torn. The finished pancakes are stacked, lightly coated with melted butter.

If your pan is well done, then you can just toss the pancake in the air and turn it over. To do this, shake the pan sharply from side to side, if the pancake slides on the surface, feel free to throw it up. It just looks complicated, but in fact everything is very easy, and so you can bake your favorite pancakes faster.

Simple tips end here, it's time to start no less important - recipes for making dough.

Classic milk pancakes

This is perhaps the most delicious pancake recipe, well, or one of the best. Pancakes turn out to be very tender, they will appeal not only to adults, but also to children. Before preparing the dough, you need to cool the milk and eggs a little. So the protein and flour will bond better, and the dough will be smooth, without lumps.

Break 4 eggs into a deep bowl, add a teaspoon of salt, sugar, 1.5 tablespoons and pour in a liter of milk. Work a little with a mixer. While continuing to beat, gradually add flour (400 g). Leave for 15 minutes to "rest". Before baking, add a tablespoon of vegetable oil and stir well. The dough is ready.

Custard pancakes

It happens that the milk bought the day before suddenly turns sour, or kefir remains, which no one drinks anymore. Where can you use all this miracle? Prepare pancakes in boiling water. We add a little baking soda and our treat will be attractively delicate.

Take 2 glasses of yogurt (kefir), beat 3 eggs into it. Add 2 tablespoons of sugar and a teaspoon of salt. Whisk a little, then slowly add 2 cups of flour and mix. You will need a glass of boiling water, add a teaspoon of baking soda to it, stir and immediately pour the water into the dough. Add a tablespoon of vegetable oil. Use the mixer a little and you can start baking.

Lace pancakes (yeast)

This recipe is just a miracle. Surely your grandmother or mother prepared just such pancakes - "lace". This recipe involves the use of only warm products. We will prepare for him

In slightly warmed milk (2 cups), add 2 tablespoons of sugar, a teaspoon of salt and a bag of dry yeast. Place in a warm place and wait until the yeast foam rises on top. Beat eggs (4 pieces) a little in a separate spacious bowl. Add yeast mixture to them and mix well. Gradually add 400 g of flour, leave for 20-30 minutes in the heat. Boil 2 cups of water and, while stirring, pour boiling water into the mass, beat well. Add a spoonful of vegetable oil to the dough. Now you can safely bake lace pancakes. This recipe is simple, it will take no more than 30 minutes to prepare the test.

Rye flour

Have you ever tasted a treat like this? No? Then you just need to cook pancakes according to this recipe. Today you can buy absolutely any flour, and even rye and even more so. So why not add some variety. Such a dough for pancakes with milk is prepared very quickly.

Break 2 eggs into a bowl, add 2 salt spoons of sugar, a teaspoon of salt, beat the mass a little and pour in half a liter of milk. Stirring constantly, gradually add a glass of sifted wheat flour and a glass of rye, add a whisper of soda and mix thoroughly. Then add a spoonful of vegetable oil and you can start baking. The pancakes will not be gray, despite the color of the rye flour, but, on the contrary, will acquire a golden blush when fried. They will turn out to be thin and very delicate. Try it.

Sweet chocolate pancakes

Sweet pancakes will delight both children and adults. It's a great breakfast and a great platform for making dessert. They can be wrapped in sweet cottage cheese with raisins and vanilla, or simply served with jam, honey or fruit. So let's get started.

Mix 2 tablespoons of cocoa with 3 tablespoons of granulated sugar, beat in 2 eggs and add a little salt. Pour in a glass of milk, and then gradually add a glass of flour. Mix thoroughly, gradually add water to the dough - 1 cup, add a tablespoon of vegetable oil. You can start frying.

If you get creative a little, then you can make original two-color pancakes. To do this, prepare white and dark dough. Pour the dark dough into a hot frying pan with random curls in a thin stream, and fill the gaps with ordinary white. You will definitely like the result. There will be something to surprise the guests and pamper yourself.

Banana Pancakes

The recipe is a bit unusual for our kitchen, and this is a great reason to try it. You will have a complete dessert that does not need any additives. It is also interesting that neither yeast nor eggs are needed for it. So let's get started.

Grind 100 g of sugar with 100 g of sour cream, then add a pinch of salt and soda. Pour 2 cups of milk into the mass, mix. Add a little 350 g of flour and mix well, we do not need lumps. In a separate plate, mash one peeled banana into a homogeneous gruel with a fork, add it to the dough. Pour in a spoonful of vegetable oil and stir again. The original dough is ready.

Instead of an epilogue

As you can see, the recipes for such a capricious dish as pancakes are quite simple, and for sure products for them will be found in everyone's house. They will help you realize dozens of your most daring culinary ideas, because they are often prepared with all kinds of fillings. You can prepare a wonderful treat for any occasion and delight your household with delicious desserts. Not everyone can resist such a variety. Mastering the technique of baking pancakes is not at all difficult. If you stick to the basic rules, you will certainly succeed. Good luck in your culinary art.

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

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

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

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

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

Classic pancake dough with milk

Ingredients:

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

Preparation:

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

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

Pancake dough with kefir

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

Ingredients:

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

Preparation:

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

Video preparation

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

How to make pancake yeast dough

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

Ingredients:

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

Preparation:

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

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

How to make thick and thin pancake dough

Thin dough

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

Ingredients:

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

Preparation:

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

Thick fluffy dough

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

Ingredients:

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

Preparation:

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

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

Delicious choux pastry with milk

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

Ingredients:

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

Preparation:

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

Video recipe

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

Unique dough in a plastic bottle

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

Ingredients:

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

Preparation:

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

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

Is it possible to make pancake dough without eggs

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

Ingredients:

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

COOKING:

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

What can be made from pancake dough other than pancakes

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

Pancake cake

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

Ingredients:

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

Preparation:

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

Clafoutis

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

Ingredients:

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

Preparation:

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

Serve hot.

Yorkshire pudding

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

Ingredients:

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

Preparation:

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

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

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

How to bake pancakes properly

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

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

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

How to make lump-free dough

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

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

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

Pancakes, pancakes, pancakes are all the result of chef's skill, and not aerobatics, as it might seem to novice cooks.

After all, not every housewife will be able to make the right, even ideal pancake dough right away, especially if warm pancakes are not frequent guests at the home table. But learning how to cook this inalienable "attribute", without which not a single Maslenitsa holiday passes, should become a matter of the principle of a real cook.

The right pancake dough - is it there

Before you start kneading, let's figure out what kind of dough it is for the most delicious pancakes. You can search for an answer to this question not only for hours, but for years, without finding the right one. There are a lot of pancake dough recipes and each housewife has her own.

It all depends on what composition of ingredients you choose to make a treat at home. Among the many methods of making pancakes, the most popular is the classic recipe for milk, but with water and mineral water, you can find a considerable number of successful recipes for pancake dough.

Pancakes are unusually tasty, airy and delicate if you knead them, for example, on kefir. One chef sticks to the classics and uses wheat flour, while someone experiments and adds corn or rye.

Pancakes are thin, thick, with yeast, dough, sour milk, hot and without hot. And how to choose the perfect one in this variety of recipes? It is safe to say with certainty whichever option you choose, the result will not disappoint you!

Our site contains a whole collection of the most popular and rare recipes for pancake dough. Browse through our collection.

One of the main secrets of making pancakes is that the correct dough should not be very thick and not too liquid, resembling liquid sour cream in its consistency most of all!

Visual video guide - "Pancake dough" from the chef

Dmitry will show and tell you how to quickly and correctly make the two most popular types of pancake dough - milk and kefir. The master class will take just a few minutes of your attention.

10 secrets of a successful homemade pancake dough

Whatever ingredients you take as a basis for making thin pancakes, you should remember about the pitfalls that can await even experienced housewives in this matter.

• It is advisable to sift flour before use. This will not only get rid of flour lumps and impurities, but also get a light and airy pancake dough as a result.
• It is best to start kneading the dough with liquid ingredients, preferably at room temperature, and only add flour to them in portions and mix well to avoid unnecessary lumps.
• To make the dough elastic, and the pancakes do not stick to the pan, add a little vegetable oil to it.

• The consistency of the dough should resemble liquid sour cream.
• If possible, use a cast iron skillet for baking. It heats up well and keeps it warm for a long time. But for these purposes, a regular non-stick frying pan is also suitable.

For baking thin pancakes, it is best to set aside a separate pan exclusively for these purposes, otherwise the first pancake on it will always be "lumpy".

1. Begin to bake pancakes in a well-heated skillet, pre-oiled with vegetable oil. A silicone culinary brush is perfect for this task.
2. How the pancake turns out - thin or thick, depends only on you. Find a middle ground between the size of the pan and the volume of the ladle. It is better for novice cooks to start with pans of small diameters.
3. Use a silicone or wooden spatula to flip the pancake over to avoid tearing the thin pancake or damaging the lining of the pan.
4. To avoid overdrying the pancake treat, turn the pancake over to the other side as soon as the dough turns slightly yellow.

To prevent baking pancakes from becoming a routine, use two pans for cooking at once. So you will save time and have time to treat everyone to warm pancakes.

Armed with the secrets of making perfect pancakes, you can easily master the delicious recipes of the Cook.

Step-by-step recipe for making pancake dough

In the abundance of various recipes for pancake dough, one of the most traditional, even more likely - a classic version of the execution is dough with milk.

Ingredients

• Wheat flour of the highest grade - 4-5 tbsp;
• Milk 3.2% - 250 ml;
• Chicken egg - 1 pc .;
• Salt - 1/2 tsp;
• Sugar - 2 tsp;
• Refined vegetable oil - 2 tsp

The quantities listed will allow you to prepare 2 servings of a full breakfast. And how many pancakes you can bake will depend on the diameter of the pan used. But you can always just change the proportions of the ingredients used to make the pancakes thicker.

How to make a delicious dough for thin pancakes with milk

1. In a deep bowl, combine milk with an egg at room temperature, add salt, granulated sugar and mix well with a spoon, whisk or blender until a homogeneous consistency is obtained.
2. Add pre-sifted flour to the resulting mixture. It is better to do this in portions and stir the dough after each time. This will prevent unnecessary clumps from appearing.

If you are the proud owner of such a kitchen assistant as a blender, then boldly mix all the ingredients at once.

Just before baking, pour the prepared amount of vegetable oil into the dough and begin to fry delicious pancakes.

How to fix a failed pancake dough

Sometimes even perfect recipes and their impeccable execution do not save you from culinary failures. If something does not work out, do not give up right away, perhaps this can be easily corrected.

The dough is foaming

Do not be alarmed, perhaps this is a natural process. It all depends on the conditions under which it passes. Foaming causes the interaction of soda and vinegar or other acidic medium, as well as the presence of yeast or beer in the dough. Thanks to this turbulent process, the pancakes are airy and delicate.

Too much foam may indicate that you have gone too far with baking soda or baking powder and that the milk you are using is not fresh.

Liquid dough

If the pancake dough is too thin, add flour to it to obtain the desired consistency.

Lumpy dough

You couldn't get a pancake dough without lumps? Not scary. You can smash the saboteurs using a blender. But, if one was not at hand, a time-tested whisk or, in extreme cases, a fork will help to remove the lumps. You can also strain the dough through a metal sieve, and then rub the lumps through it.

The dough is breaking

It's all the fault - a bad frying pan or too thin dough. This problem can be solved by replacing kitchen utensils, or adding flour to the dough.

The dough is sour

If the dough is sour, then it will be very difficult to lift such pancakes from the pan. Experienced housewives recommend adding soda, flour and a little sugar dissolved in warm water to the dough. Otherwise, the whole process of making pancake dough will have to start over.

How to store pancake dough correctly and for a long time

In order to avoid problems with the dough, it is better to bake pancakes immediately after placing it. A combination of raw ingredients is not the best food mix for long-term storage.

If, nevertheless, you had to postpone the baking process, then it is best to store the prepared dough in the refrigerator, stirring regularly so that it does not stagnate. This will extend the shelf life of the pancake dough by a maximum of 1 day.

Although at first glance, the pancake dough seems capricious, the result is worth it - a fragrant and ruddy pancake combined with your favorite jam or sweet sour cream is a win-win breakfast option for your beloved household members.