Pancakes are a simple, easy and quick to cook home cooking dish. Options and recipes for their preparation and do not count! For this reason, every housewife can each time change the recipe for their baking, which diversifies the menu and pleases the household.

Many people like pancakes in milk, because if they are cooked correctly, they always turn out to be very tasty, tender, thin. Such pancakes can be eaten with sour cream, jam, you can wrap with cottage cheese or meat. You can cook them in milk from any flour, but recipes from wheat flour are more common. They will mainly be discussed in this publication of ours.

Different types of flour and pancakes come out of different types of thickness. From buckwheat and oatmeal, they are friable and thick; from wheat premium, elastic and thin pancakes are obtained. If the wheat flour is of the second grade or with the addition of bran, the pancakes are thick and loose, but lush. Creative housewives experiment by combining several types of flour for such pancakes in milk.

If you prefer yeast pancakes in milk, you will naturally need yeast. For non-yeast pancakes, you should include in the dough either a ready-made culinary cultivator, or soda, quenched with vinegar.

In any case, proceed to the direct baking of pancakes according to the selected recipe, provided that the test is properly prepared. Otherwise, as in the famous joke, you have to bake the lumps. Everyone knows that often the first pancake, as they say, lumpy is not ideal. Although the subsequent ones bring pleasure to cooking and homemade.

For baking pancakes in milk, there are no special strict rules. Dough of a suitable consistency is poured onto a hot pan with a ladle, shaking it at a small angle around the circumference so that it spreads evenly, filling the entire area of \u200b\u200bthe pan. Pancakes are baked on both sides and it is recommended to turn them over with a culinary spatula with a long handle to avoid contact with the edge of a hot pan.

Ready-made pancakes are laid out on a flat plate, and immediately the next one is evenly smeared with a piece of butter, quickly melting on a hot surface, to give them a special aroma of ghee, softness and elasticity.

Such pancakes are served on milk hot with all kinds of additives: jam, jam, honey, sour cream, better diluted with condensed milk or condensed cocoa. They are excellently good with various fillings wrapped inside in the form of a tube, from cottage cheese with raisins and candied fruit to meat or vegetable stewed toppings with mushrooms. You can serve pancakes even with red fish caviar - this is the limit of culinary desire!

Products and utensils for baking pancakes in milk

To speed up the already rather quick process of making pancakes and not to waste precious time in the bustle, you need to immediately stock everything, starting with the ingredients: sifted flour; warmed, but not hot milk; sugar, salt, yeast, baking powder or soda and vinegar (citric acid in granules), vegetable and butter, raw chicken eggs.

From the dishes you will need a cast iron pan, thick-walled and with a thick bottom, or with a non-stick coating, and preferably a special one for pancakes. At hand - a culinary spatula, kitchen gloves. A bowl and a sieve for sifting flour are mandatory for breeding pancake dough. You may need a mixer to completely dissolve the lumps, a fork and a spoon, measuring dishes, a brush to lubricate the surface of the pan. On the table is a flat, roomy circumferential plate or dish for the finished product.

A simple recipe for pancakes in milk

In all likelihood, this is the most common way to bake homemade pancakes, which are so good and healthy for breakfast for the whole family.

Ingredients:

• milk - 0.5 liters;
• chicken egg - 3 pieces;
• premium wheat flour - 1-1.5 cups;
• granulated sugar - 0.5-1.0 cups;
• vegetable oil - 15-3z milliliters;
• table salt - to taste.

According to a simple recipe, pancakes in milk are prepared as follows:

1. Beat raw chicken eggs in a suitable bowl, beat them with a fork or whisk. Pour half the laid milk into the resulting mass, add sugar to it, respectively, to the filling: for sweet - sweeter, for meat, vegetable or fish sugar, 1 pinch is enough; and salt.
2. Sift the flour before preparing the pancake dough and introduce it into the liquid part gradually, observing the consistency of the dough: add or stop.
3. Pour in the second half of the milk, mix until smooth with a mixer, which is more efficient and faster, or with a whisk if the first is not available. The dough should be consistency like fresh liquid sour cream and not be watery. You can thicken the dough or make it more liquid by adding milk in the first case, and flour in the second.
4. Pour vegetable oil into the resulting pancake dough (adding butter will add porosity to the dough, and the finished pancakes will come out fried). Heat a dry and clean pan, grease with butter or vegetable oil for the first pancake, for subsequent ones - do not lubricate the pan at all.

Pour the dough into a hot pan with a ladle, quickly swirling in a circular motion evenly distributing it. You can bake such pancakes over medium heat without leaving the stove - they bake very quickly - do not hesitate for a long time with turning the culinary spatula for frying on both sides. If from the first pancake the baked dough seems to break, there is not enough flour. You should add and thicken a little dough

Spread ready-made pancakes on a dish, spreading a piece of butter for tenderness and softness, not to mention its mouth-watering aroma.

It will be easier, in addition, to warm the remaining and cooled pancakes.

2. Recipe for openwork pancakes in milk

Pancakes according to this recipe are light, delicate and almost transparent. For the test and a small amount of baking soda, which will provide the promised lightness and delicacy.

Ingredients:

• premium wheat flour - 1.5 cups;
• fresh milk - 1 cup;
• kefir - 0.5 liters;
• granulated sugar - 1 tablespoon;
• table salt - 0.5 teaspoon.

To cook according to the recipe "Openwork pancakes in milk" should be as follows:

1. Lightly warm kefir in a saucepan, break chicken eggs into it, adding salt and granulated sugar, and thoroughly knock down the whole mass, then introduce soda and stir it.
2. Sift the flour before and gradually pour in small portions into the dough with constant stirring with a spoon to exclude lumps. They will turn out anyway - let the dough stand a little - and with the help of a mixer turn it into an even mass, equal in consistency to thick sour cream.
3. Boil the milk on a fire with a thin stream, gradually pour into a thick dough with continuous stirring with a spoon. If it turns out to be too liquid, add a little flour and stir again until smooth. Pour in stirring 15-30 milliliters of vegetable oil.
4. Next, bake open-air pancakes in milk in the usual way: heat a clean, dry pan, grease it for the first pancake, and then there is no such need.

Grease ready-made pancakes one by one with a piece of butter and fold either one on top of the other, or four folded envelopes. It depends on how you will serve them to the table: wrapped with filling or for dipping in sweet additives.

3. Homemade pancake recipe in milk with starch and vanilla

An important feature is not to retreat from the recipe, not to change its calibrated proportions, in which the pancakes turn out to be impeccable in taste, and baked so quickly that 1 minute is enough for each side.

Ingredients:

• premium wheat flour - 4 tablespoons with a hill;
• potato starch - 4 tablespoons without a hill;
• fresh milk - 0.5 liters;
• fresh chicken egg - 4 pieces;
• vegetable oil - zo-45 milliliters;
• granulated sugar and salt - to taste;
• vanillin - by preference.

According to the homemade recipe “Pancakes in milk with starch and vanilla” they are baked as follows:

1. Pre-sift the flour through a sieve and mix in it all the loose dry ingredients: salt, sugar, vanillin and potato starch.
2. In lightly beaten chicken eggs, pour heated milk with continuous stirring and gradually add the prescribed amount of wheat flour mixed with other bulk products. Mix the entire mass thoroughly without lumps. Pour vegetable oil into the finished pancake dough and stand it for 20 minutes.
3. During this time, heat a clean and dry frying pan over a fire, grease with oil for the first pancake, thoroughly stir the ladle with the settled dough and pour its necessary volume into the pan so that the dough spreads evenly.
4. Pancake dough with starch needs constant stirring because of its ability to quickly sink to the bottom. In addition, starch gives the test the appearance of being too liquid, but you can’t add water so as not to deprive pancakes of subtlety and delicacy.

Ready-made pancakes in milk with starch and vanilla, like all the like, lay on a suitable dish in a pile, smearing with butter ghee in turn. They are good with sweet fillings, but especially deliciously appetizing with smoked chicken, with red fish or grated cheese, seasoned with crushed garlic.

4. Original recipe for pancakes in milk “Custard” with yogurt

The dough for such pancakes is distinguished by the composition of its liquid part: milk, yogurt and hot boiling water, with which it is literally brewed, which makes the original taste of pancakes made from it. It is very important that, thanks to the impeccability of their original taste, they are liked by almost everyone.

Ingredients:

• premium wheat flour - 8-9 tablespoons;
• fresh milk - 250 milligrams;
• yogurt - 250 milliliters;
• hot boiling water - 250 mi
• fresh chicken egg - 2 pieces;
• butter;
• vegetable oil;
• cultivator - 1 teaspoon;
• granulated sugar - 3-4 tablespoons;
• table salt - 0.25 teaspoon.

Custard pancakes with yogurt in milk are prepared as follows:

1. Before cooking such pancakes, it is necessary to sift the flour. Beat chicken eggs with salt and sugar, mix further with warm milk and yogurt, then add portioned flour and achieve the consistency of ordinary sour cream. Then add a portion of the cultivator and immediately after that with stirring - boiling water.
2. In a frying pan heated and oiled, frying on both sides, bake custard pancakes in milk. Pour the dough into a very hot pan with a ladle in a volume sufficient for thin pancakes, which are ready to be folded in a pile on a dish, smearing each of them with melted butter.

Serving such thin pancakes is better than hot traditionally with sweet additives, and it is possible to wrap a variety of fillings in them, according to the taste and desire of homemade ones, with which the taste of such pancakes will not be lost.

5. Old recipe: “Pancakes with milk and yeast”

Pancakes with milk and yeast are a classic of the genre, this is a Pancake week traditional dish - Russian pancakes, the taste of which is uniquely cozy. Lush, nostril and go well with any preferred fillings.

Ingredients:

• premium wheat flour - 330 grams;
• fresh milk - 550 milliliters;
• chicken egg - 1-2 pieces;
• butter - - 25 grams;
• granulated sugar - 20 grams;
• baker's yeast - 7 grams;
• salt to taste.

According to the old recipe "Pancakes with milk and yeast" is prepared as follows:

1. To prepare wheat flour of the highest grade: sift through a fine sieve and put in a deep bowl.
2. Heat the milk without boiling and pour a small amount to dilute the yeast, add the dry yeast into it and let stand for 10 minutes. Raw yeast run into the crumbled warm milk - they will need up to 20 minutes to dilute.
3. In the remaining part of the milk, in a deep bowl, dilute the sugar, salt and pour already prepared milk with yeast while stirring. Then beat the raw chicken egg and gradually, continuing to stir, add flour, add melted butter and it is better to beat the whole mass with a mixer to the state of liquid sour cream.
4. Leave the container with the dough thus prepared in a warm place for 3-4 hours, periodically lowering it with stirring.
5. Like all, pancakes in milk should be baked in a hot frying pan, pre-oiled, pouring dough with a ladle when it is shaking so that the finished pancakes are up to 3 millimeters thick.

Pancakes with milk and yeast are so delicious that they can be eaten without any additives, sweet or spicy, whose participation is not excluded and will become your personal choice to taste.

6. Homemade recipe for pancakes in milk with yogurt

There are not many recipes for delicious pancakes, here is the next of them. Adding yogurt to milk gives pancakes a special softness and splendor.

Ingredients:

• premium wheat flour - 2 cups;
• natural milk - 0.5 cups;
• yogurt - 1.5 cups;
• vegetable oil - 45 milliliters;
• chicken egg - 2 pieces;
• granulated sugar - 0.5 cups;
• baking soda - 1 teaspoon;
• table salt - 1/4 teaspoon.

We prepare home-made pancakes with milk according to home recipe as follows:

1. Start by sifting flour. Beat raw chicken eggs in a sufficiently capacious container with salt and sugar, add curdled milk while stirring.
2. In the resulting mixture, gradually pour, stirring, sifted flour and soda. You can also bring the dough to a level without lumps of liquid mass with a whisk, but it is better to use a mixer that will accurately eliminate all lumps with the best result in every way.
3. Ready dough, covered with a napkin, let stand for half an hour to thicken, then dilute it with a small amount of boiled water to bring to the state of liquid sour cream and pour in vegetable oil.
4. The process of baking such pancakes in milk with yogurt is no different from all other recipes. A red-hot cast-iron or with a thick bottom stainless steel pan, greased for the first pancake with oil, where the next portion of the dough is poured with a ladle, which should spread evenly over the pan and fry on both sides until cooked.

Serve, as usual, all pancakes, with all kinds of hot additives, as a sweet dessert or meat dish, if you wrap fried minced meat in them - everything should be unusually appetizing.

• The cause of torn pancakes is most often the lack of flour in the dough. It should be added in small portions, so as not to go to the other extreme - to its excess, when the pancakes come out too dense and thick. If such a misfortune happened, then adding a small amount of warm milk will help.
• Pancakes for wrapping the filling can be baked only on one side, on which to lay it. The second side is baked in the oven or in a pan along with the filling.
• So that the pancakes do not turn out “rubber”, you do not need to beat the dough for too long.
• When adding soda to the dough, make sure that there are no lumps left. Otherwise, it remains in the finished pancakes that bitterness may occur from the taste of excess soda.
• When you add raw eggs to the dough, you need to maintain the optimal balance: an excess of eggs turns pancakes into an omelet, and a lack of eggs leads to the pancake breaking when turned over.
• Excess sugar in pancake dough leads to burning and even sticking of pancakes to the pan, especially from the edges.
• You can’t spoil the porridge with butter, and pancakes with an excess of oil in the dough are too fatty to be cloying.

How to cook a simple recipe for pancakes in milk - a complete description of the preparation so that the dish turns out to be very tasty and original.

A simple recipe for pancakes in milk recipe

Everyone loves pancakes and select the most delicious recipes for this dish for themselves. Pancakes are a very satisfying dish that can be prepared in just 20 minutes. If you are waiting for guests, but you have nothing for tea, but there is milk, you can always make pancakes. Even just for breakfast, men love pancakes! Feed your husband in the morning and he will be happy all day, especially since the recipe for pancakes in milk is very simple!

Pancakes can always be diversified: make them with a filling of cottage cheese, potatoes and mushrooms, onions, strawberries and toffee, banana and chocolate, ham and cheese, or with anything that is in the refrigerator. Serve this delicious dish with condensed milk, sour cream, jam, honey or just butter and sugar.
  Pancakes are made very simple.

Only for this purpose it is desirable to use a special flat pan for pancakes, a wooden spatula and a mixer. But if all this is not there, then this is not a problem, just cooking can cause you some inconvenience: in a deep frying pan it’s difficult to turn the pancake, and without a spatula you can do it with a knife. If there is no mixer, use a whisk or just a fork to create a homogeneous mass.

Pancake Dough Recipe

Recipe for milk:
  Per liter of dough

1. Milk 0.5 L
2. Eggs 1-2 pieces
3. Soda pinch
4. Salt pinch
5. Sugar 2 tbsp. spoons
6. Flour 2 cups
7. Sunflower oil 3 tablespoons

First choose a comfortable dish. Usually use a bucket. Sprinkle flour, beat in eggs, put sugar, salt, soda, stir everything with a spoon. Pour milk and stir the dough. For convenience, use a mixer. The dough should be consistency like liquid sour cream.

If you want the pancakes to be openwork (that is, in the hole), make the dough a little thinner (cream consistency) and add 2 pinches of soda. For plump pancakes, the consistency of liquid sour cream is suitable. Having achieved the result, add 1 teaspoon of sunflower oil into the dough and stir once more. Pour oil into a frying pan and let it warm up, then drain the oil (so that there are no lumps).

Take a scoop, pick up the dough and pour into a hot pan, distributing the dough evenly, tilting the pan. Put on medium or slow fire. When the edges begin to brown - turn the pancake over. With a liter of dough, at least 15 puffy pancakes are obtained, or about 30 thin.

If the pancakes are very burnt, then you poured a lot of sugar, from it they turn black in an instant and turn out ugly. If the pancakes break and cannot be turned over, add flour to the dough (which means the dough is too thin) and mix thoroughly.

In order for the pancakes to be full of holes (openwork), instead of sunflower seeds, pour 2 tablespoons of hot butter into the dough.

Remember that when frying pancakes do not go far from the pan, otherwise pancakes can burn out quickly. It should be borne in mind that the second side of the pancake flashes very quickly. After you turn the pan over and the pancake falls on the plate - put a piece of butter on it, it will turn out very tasty.
  There is a very unusual and convenient pancake recipe for busy housewives.

One very famous chef suggested making the dough directly in the bottle. How convenient is it? Firstly, mixing the ingredients in this way can be quick and easy, and secondly, the dough can be used for several days, it is perfectly stored in a closed container in the refrigerator.

Thin pancakes recipe for milk

Pancake Recipe in a Bottle

1. Milk 600 ml.
2. Flour 10 tbsp. spoons
3. Salt 0.5 tsp (no slide)
4. Sugar 3 tbsp. l
5. Egg 3 pcs.
6. Vegetable oil 3 tbsp. spoons

Take a bottle, previously well washed, insert a watering can in the neck. Pour flour, salt, sugar, beat eggs, pour in vegetable oil, milk. Tighten the bottle cap tightly. Chop the bottle until all the pancake ingredients are fully mixed.

The main thing is that the bull’s bottle is not too full, otherwise it will take a very long time to jump with the bottle. It is also very convenient to pour the dough from the bottle into the pan. They made 6 pancakes - they ate for breakfast, and for dinner they already fried fresh ones. It turns out that pancakes are always hot and tasty, and you do not need to knead the dough for several pancakes every time, staining the countertop, containers, spoons.

Thick pancake recipe

1. Milk 550 g
2. Egg 1 pc.
3. Butter 25 g
4. Dry yeast 7 g.
5. Salt pinch
6. Sugar 2 tablespoons

First of all, we will prepare yeast. We heat the milk (0.5 cups) to no more than 40 degrees, pour the yeast in it, stir it, leave it for 15 minutes until it comes to life. While the yeast is standing, take the container and pour the rest of the milk into it, stir in the salt, sugar, flour.

We drown the oil in the ladle and when it cools down - add the egg there. Mix the butter and egg and pour into the dough. Yeast is just right. Pour them into a container with dough and knead well so that there are no lumps left.

The dough is thick as liquid sour cream. We cover the dough in a container with a towel and put it in a warm place for a couple of hours. Mix it once or twice. After 2 hours, you can take a pan and fry pancakes. This recipe will appeal to everyone who loves thick pancakes. On yeast it turns out just such.

If you want to make pancakes with a sweet filling, then the recipe does not change in any way, and inside you already add everything you want. When the filling is hearty, but not sweet, do not add so much sugar, reduce its amount by 4 times. If it is cheese with ham, but you need to wrap a pancake and put in a pan.

Then the cheese will melt, and the pancake will be very tasty. If it is cottage cheese or potatoes with mushrooms, then just prepare the filling in advance and, since it will already be fried, just wrap it in a pancake. The chocolate for the filling should be melted in advance, in the pan it needs to be heated for a very long time, which the pancake will not withstand. So put the chocolate in the plate in the microwave and so you speed up the process.

Be sure to pamper your husband and kids with delicious pastries. Pancakes - a very simple and quick option to tasty and satisfying feed any family. Change the fillings and so you diversify the dish.

The recipe for pancakes in milk - video

Pancakes with milk: thin rosy - everything is drunk from the taste

Pancake week is a wonderful holiday, which gives one more additional reason to bake thin pancakes in milk or all kinds of other pancake recipes. But is there any need at all to feast on Russian pancakes.

Nevertheless, for those who seek excuses for their lack of restraint in their love for pancakes, good times have come. Throughout the coming week you can enjoy pancake culinary masterpieces: pancakes in milk, lush with soda, fishnet on kefir, stuffed and many other recipes will be at your full disposal. My mother and grandmother always made delicious pancakes in milk and I was taught this simple science.

A simple recipe for thin pancakes in milk

The composition of the ingredients is traditional:

• 4 pieces of chicken eggs;
• 2 cups of wheat flour;
• half a glass of sugar;
• 3-4 tablespoons of vegetable oil;
• 2.5-3 cups of milk;

Drive eggs into a bowl and beat with a whisk. I always take large eggs and never reduce their number.

Pour sugar into the eggs and beat well again. You should get a homogeneous mixture of pale color. The amount of sugar can be changed depending on your preferences and the intended filling.

Pour flour, which is desirable to sift through a sieve. Mix everything thoroughly.

At this stage, the dough for pancakes in milk should turn out to be smooth, thick and stretching. We will not add more flour, because it is more correct to dilute the dough with milk, and not to thicken the liquid with flour.

Pour vegetable (sunflower) oil into a bowl. It is necessary so that during frying the pancakes easily lag behind the pan. Rub the butter thoroughly into the dough. Olive oil, although much more useful, can not be replaced with sunflower.

Pour milk in portions into the dough, each time carefully stirring it, bringing it to the desired consistency. The volume of this product will vary along the way. If you overdo the amount of liquid, you will need to add flour, and this will already lead to the presence of lumps.

A properly prepared dough should come out quite liquid, homogeneous and easily drain off the ladle. If the density of the product suits you, then all milk can not be added.

Grease a clean hot pan with a thin layer of fat. Ideally, this should be a piece of fresh unsalted bacon. But butter will do the same. It’s best to bake such pancakes in the pan you are sure you’re comfortable with. It can be both a heavy cast-iron pan and a thin pancake pan. Read more about which pan to choose here.

Pour a little dough into the hot pan with a ladle.

Unlike cornmeal, wheat dough spreads well, so you need to give a pancake a round shape by “spinning” the pan. That is, give the direction of movement of the test by tilting it.

Once one side is baked, flip the pancake to the second. I don’t know how to throw pancakes up and turn them around in this way, so I do it in the usual way. Pry off the edge of the pancake with a little fork and turn it over to the second side with your hands.

Wait for the pancake to brown on both sides. Transfer it from the pan to a flat plate. Due to the presence of butter in the dough, thin pancakes are well removed and there is no need to grease the pan every time. Do this only when necessary.

Always dreamed of baking a high mountain of pancakes, but never succeeds. In the process of cooking, “tasters” constantly come and half of the baking goes “for testing”. Finished thin pancakes can be greased with chocolate paste, jam, home-made condensed milk or just sprinkled with sugar.

You can collapse the pancake in different ways: with an envelope or a straw.

My recipe is not strict. You can increase and decrease components at your own discretion and on the basis of circumstances. Bake and you will succeed. And let the pancake smile at you, like me.

Such huge pancakes are fried in our Blagoveshchensk

With the beginning of Shrovetide you! You made such a pancake like a sun, smiling.

I baked pancakes yesterday without waiting for Monday :)

Now I liked making pancakes on kefir, experimenting with different fillings, did it with herring, today I planned chocolate.

Previously, too, always added sunflower oil to the dough. But since I stopped using it, having learned that this is the most harmful product, now I have to grease the pan with ghee, it tastes even better and lags behind the pan perfectly.

Yes, kefir pancakes turn out to be airy and very tasty. I also get used to such pancake baking. Previously, I didn’t bake it like that, mainly on milk. Regards, Anna.

I also baked pancakes on milk today. But in fact, we bake them very often, either simply with sour cream, or with various fillings, especially popular with cottage cheese and meat. So we tried them before Shrovetide. Regards, Anna.

Shrovetide is a good holiday, I cooked pancakes according to your recipe, honestly, deliciously crazy. Thank you for the recipe!

Thin pancakes in milk: 7 delicious recipes

Thin pancakes with milk are a simple delicacy that adults and children alike love. Pancakes are good on their own, they can be served with sour cream, sauce, jam or honey, or they can be stuffed with meat, apples, rice, mushrooms, cottage cheese, sausage, cheese, herbs, liver, and many other delicious fillings.

In the old days, the mistress’s skill was checked by whether she knows how to cook pancakes. This unpretentious, at first glance, art is a real test of strength for some housewives. But if you learn how to cook them once, then you definitely will not unlearn them later.

How to make thin pancakes in milk

In this collection you will find 7 original recipes for making pancakes in milk. Unlike kefir recipes, pancakes here are very thin and delicate, so you can wrap the filling in them or just eat with sauces.

1) Pancakes in milk. Thin pancakes in milk

There are many options for fillings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. You can list for a very long time, not to mention the sweet fillings and toppings. But at the heart of all these recipes are ordinary thin pancakes with milk. Here we start.

• Milk 500 ml
• Eggs 3 pcs.
• Wheat flour 1.5 tbsp.
• Sugar 0.5 tbsp. l
• Salt 0.5 tsp
• Vegetable oil 1-2 tbsp. l

How to make thin pancakes with milk

1. Beat the eggs, add 200 ml of milk, salt, sugar to them and mix.
2. Pour in the sifted flour.
3. Add the remaining milk and mix until smooth.
4. Lightly grease a frying pan with vegetable oil and pour a portion of dough.
5. Fry the pancake until it has a golden crust below.
6. Turn it over and fry on the other side.

The pancake dough should be in consistency, like liquid sour cream or cream. But in any case, it should not resemble water in consistency.

2) Sugar pancakes

Sugar pancakes are very tender, tasty and fragrant. They go well with condensed milk, honey, favorite jam or sour cream. And kids always ask for supplements.

• Wheat flour 1 tbsp.
• Milk 0.5 L
• Eggs 3 pcs.
• Sugar 3 tbsp. l
• Vegetable oil 2 tbsp. l
• Salt 1 pinch

How to make sugar pancakes

1. Sift flour through a sieve, separate the yolks from the proteins. Combine the yolks with milk and mix thoroughly. Add flour and knead the dough.
2. Beat the squirrels in a strong foam.
3. Add proteins to the dough and mix until smooth.
4. Put the pan on the fire and grease with a silicone brush oil.
5. Pour in the dough and fry the pancake on both sides.
6. When the pancake is baked, without removing it from the pan, pour a teaspoon of sugar in the middle.
7. Fold the pancake four times and serve.

Add fruit, berries, a scoop of ice cream, whipped cream, caramel or your favorite sweet sauce to the pancakes, and enjoy every bite of this yummy.

See the full recipe with step by step photos here.

3) Pancakes in milk with soda

Probably every mistress has her own secrets on how to achieve a beautiful pattern on pancakes. One of the easiest is to use soda. And how to make rosy pancakes that will delight the eye?

• Wheat flour 1 tbsp.
• Chicken eggs 2 pcs.
• Milk 0.5 L
• Sugar 3 tbsp. l
• Salt 1 pinch
• Soda 1 tsp
• Vinegar 1 tsp
• Sunflower oil 2 tbsp. l

How to make pancakes in milk with soda

1. Heat the milk to 40 ° C, pour into a bowl and beat the eggs.
2. Add salt, sugar and thoroughly beat the mixture with a mixer until lush foam.
3. Put soda in vinegar and add it to the mixture.
4. Pour the sifted flour and beat the dough until smooth.
5. Add the sunflower oil to the dough and beat. Let stand for 20 minutes.
6. Pour the dough into a well-preheated and oiled pan or pancake with a thin layer and bake the pancake on both sides.

Pancakes with milk and soda are a delicious and fragrant dish, which is very simple to prepare, and eating is a pleasure. Thin, delicate, patterned pancakes, flavored with butter and sprinkled with honey ... Well, what could be better if you suddenly wanted yummy for tea?

See the full recipe with step by step photos here.

Pancakes with cinnamon - a fragrant and tasty treat, which you can please yourself and loved ones not only at Shrovetide, but at any other time.

• Wheat flour 200 g
• Milk 1 tbsp.
• Chicken egg 2 pcs.
• Ground cinnamon 1 tsp
• Sugar 2 tbsp. l
• Vanilla sugar 1 tsp
• Vegetable oil 1 tbsp. l
• Soda 1 tsp

How to Make Cinnamon Pancakes

1. Beat eggs with sugar until a firm foam.
2. Add milk and mix well.
3. Mix flour with cinnamon and vanilla.
4. Combine the flour with the liquid and mix.
5. Pour in vegetable oil and add soda.
6. Beat the dough again and let it stand for a while.
7. Bake pancakes in a pan.

These simple pancakes in preparation will be a great addition to breakfast and will make an excellent company with a cup of aromatic tea or coffee. Openwork and ruddy pastries with a unique aroma of cinnamon are a tidbit for both children and adults.

See the full recipe with step by step photos here.

5) Vanilla pancakes in milk

If your culinary piggy bank does not have a suitable recipe for vanilla pancakes, then use this. Pancakes are very thin, soft and delicious, with a delicate aroma of vanilla.

• Milk 1 L
• Chicken eggs 2 pcs.
• Wheat flour 270 g
• Sugar 3 tbsp. l
• Vegetable oil 3 tbsp. l
• Salt 0.5 tsp
• Soda 0.5 tsp
• Vanilla sugar 1 tsp

How to make vanilla pancakes

1. Heat the milk.
2. Beat eggs, add granulated sugar and vanilla sugar, salt and soda.
3. Mix all the ingredients.
4. Add vegetable oil and mix again.
5. Pour in a third of the milk and mix.
6. Pour in the flour and pour in the remaining milk.
7. Stir and leave for half an hour.
8. Grease the pan with vegetable oil and fry on both sides.

Many people think that making pancakes is a very complicated and long process. Perhaps the first pancake will be lumpy, but with experience you can quickly cook this delicious dish.

See the full recipe with step by step photos here.

Pancakes according to this recipe are not with onion flavors, but with onions directly in the dough. Interested in? Then run to the kitchen and cook these delicious pancakes!

• Chicken eggs 4 pcs.
• Onions 3 pcs.
• Milk 1 tbsp.
• Boiled water 1.25 tbsp.
• Rye flour 1 tbsp.
• Wheat flour 2 grades 1 tbsp.
• Salt 0.5 tsp

How to cook onion pancakes

1. Beat eggs with salt.
2. Chopped and chopped onions in a blender.
3. Add mashed onion to the eggs, add milk and whisk.
4. Sift flour into the ingredients and beat.
5. Pour in hot water and whisk for the last time.
6. Fry on both sides.

Such pancakes can be served with herbs, sour cream, salmon and any sauces. Bon Appetit!

See the full recipe with step by step photos here.

7) Pancakes with coconut

Pancakes love absolutely everything, and each housewife has her own proven recipe for their preparation. By varying the composition of the dough, shape and thickness, you can create many new recipes. This recipe will help to prepare thin pancakes in milk with coconut.

• Wheat flour 1 tbsp.
• Milk 2 tbsp.
• Refined vegetable oil 2 tbsp. l
• Egg 1 pc.
• Sugar 2 tbsp. l
• Coconut flakes 100 g

How to Make Coconut Pancakes

1. Sift the flour.
2. Put sugar in it and beat the egg.
3. Add vegetable oil and hot milk.
4. Thoroughly mix all the ingredients.
5. Heat the pan, pour the dough, and on top of the dough add coconut and bake pancakes.

Coconut flakes are very often used in the confectionery business. It can be added to cakes, pastries, rolls, fillings, and just decorate finished products. This ingredient also gives its unique taste to pancakes.

See the full recipe with step by step photos here.

You can vary pancake recipes endlessly: experiment with spices, add new flavors, change proportions. And in one day you will surely find your unique recipe for perfect pancakes!

Initially, they were made from oatmeal - there is enough gluten in it so that the pancakes keep their shape well, then from buckwheat, and only then they started making pancakes from wheat flour. Today, pancakes are prepared mainly from wheat flour with various additives - buckwheat, millet, and the same oatmeal. Thin pancakes on milk - this is a real classic - tender, delicate, thick and satisfying - pancakes. whose recipe is far from the only one, most often cooked with different cakes or fillings. You can cook pancakes in special pancake pans, and in ordinary ones too - it turns out a very quick and simple dish. Although not in vain the popular saying about the first pancake, which is always lumpy. If you do not have enough experience or knowledge, pancakes may not work out, but don’t worry, if you are careful, then everything will work out - making pancakes is not such a difficult task.

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Pancakes on milk are a delicious proven recipe.

Thin pancakes are not prepared from the thickest dough. In order to prepare delicious pancakes with milk, you will need to take the following products.

• milk - 500 ml;
• chicken eggs - 2 pieces;
• flour - 10 tablespoons;
• salt to taste;
• vegetable oil for frying - 2 tablespoons.

First you need to take the flour, sift it, after which you will need to add salt there. Immediately add milk, and chicken eggs, and salt, and mix everything carefully with a whisk, the mass should be homogeneous. After that, it will be necessary to add a little vegetable oil directly to the dough - this is done so that the pancakes can be fried in a pan without lubricating it. After which you will need to heat the pan well. Pour the dough onto it with a ladle, then distribute it in a circular motion in a frying pan and fry until the bottom is browned. After which it will be necessary to turn the pancake over, you can use a spatula, or you can throw it up if you can. If you want the pancakes to be softer, you will need to lay them on top of each other in a pile.

Pancakes with milk, a proven recipe

Here is another recipe for delicious pancakes that are suitable not only for sweet dishes, but also for any others. It is such pancakes that are delicious with caviar or various pastes. For cooking, you will need to take the following products.

• vegetable oil - 2-3 tablespoons of refined oil;
• flour -200 grams;
• salt - 1 teaspoon;
• milk - 500 grams;
• granulated sugar - 1 teaspoon;
• chicken eggs - 3 pieces.

These pancakes with milk are very easy to prepare, they are easy and quick to cook. In order for you to make such pancakes, you will need to sift the flour, mix it with chicken eggs and salt, as well as sugar. Stir until the mixture is smooth. And only then will it be necessary to mix the milk - literally a few tablespoons, a little bit. Then you will need to mix everything until the pancake dough becomes completely homogeneous. Then it will be possible to add a little vegetable oil to it. This precaution is necessary so that the pancakes do not stick to the pan, and so that it does not need to be lubricated. Some housewives add a little soda to the dough to make it more magnificent, you can do it too, but you will need to first extinguish the soda with lemon juice. Then you will need to warm the pan and pour pancakes on it with a ladle. As soon as one side is browned, it will be possible to turn over. If desired, such pancakes can be smeared with a small amount of butter so that they are more flavorful.

Pancakes with milk, the recipe of which we offer you, are prepared very simply, but they turn out to be much more flavorful than ordinary ones, because butter is used for their preparation. Butter makes these crepes just a real delicacy. To prepare such French pancakes in milk, you will need to take the following products.

• flour - 1 cup sifted wheat flour;
• cold milk - 2/3 cup;
• water - 2/3 glasses;
• large eggs - 3 pieces;
• salt - ¼ teaspoon;
• melted butter cream - 3 tablespoons for the dough;
• butter for frying.

To begin with, you will need to gently mix the flour and salt, set it aside. In a separate bowl, you will need to mix all the liquid ingredients, including melted butter. As soon as the eggs, butter, water and milk are thoroughly mixed, one tablespoon each. If you have a food processor or a blender, mixer, then you can mix all the ingredients at once together. After that, you just need to rearrange the container in the refrigerator for one hour. The beech from the liquid will swell well, and the pancakes will simply melt in your mouth. After that, you will need to grease with a small amount of butter, and fry the pancakes as usual, first on one side until golden brown, and then on the other. Ready pancakes are stacked and served. You can use both sweet and savory fillings for seasoning.

Thin pancakes recipe in milk

These are very tasty pancakes, but not ordinary, but with cheese. They are obtained very thin, delicate, and you will surely like it. Such cheese pancakes are prepared quite simply. For them you will need to take the following products.

• flour - 1 cup;
• salt - 1 teaspoon;
• chicken eggs - 3 pieces;
• cheese - 100 grams;
• milk - 250 ml;
• granulated sugar.

You can take any cheese, the main thing is that it is hard. And in order for it to be well distributed over the test, you will need to rub it on a fine grater. Usually the cheese is not so hard that it was easy and convenient to grate it, so we recommend that you freeze it first, and after that it will be possible to grate it without any problems. Now you will need to take milk, mix it with sugar and chicken eggs, as well as salt and sugar. After which it will be necessary to add flour and mix everything. Next you will need to add the cheese that you grated a little earlier. Be sure to add vegetable oil and mix everything. Put the dough in the refrigerator for half an hour, let it brew, and you can cook. To do this, you will need to warm the pan thoroughly, and then you will need to pour the dough on it with a ladle, distribute it in a circular motion, and then fry first on one side, and then on the other side. Cheese pancakes are served only with savory fillings and sauces.

Pancakes with yeast in milk, recipe with photo

They turn out delicious and tender, like lace. Surely openwork pancakes with milk will decorate your table and your family will like it. You can serve them with any fillings, both sweet and savory, as you like. Cooking such pancakes is not difficult, but you have to wait a bit, because yeast must be earned in order to make the pancakes very tasty.

• boiled water - 1 cup;
• vegetable oil - 2 tablespoons;
• flour - 1.5 cups of wheat flour;
• yeast - 6 grams of dry instant yeast;
• milk - 250 ml;
• salt - half a teaspoon;
• chicken eggs - 1 piece.

Elegant lace pancakes are very popular in Russian cuisine. Still, delicious and beautiful, these pancakes are prepared very quickly. And, nevertheless, changing different fillings, you can get new dishes every time. To prepare, you will need to take milk and warm it a little. Just do not overheat, the temperature of 30-35 degrees is optimal, the trembling will work well. Pour some yeast in there, after which you will have to wait 15 minutes to make them active. After that, you will need to lay chicken eggs there, as well as granulated sugar and salt. Stir until the bulk ingredients dissolve. After which it will be necessary to add flour there and knead the dough, it should be approximately like pancakes. Leave it in a warm place where there are no drafts, let everything rise. As soon as the dough is increased in volume, you will need to put the kettle on fire. We make dough with boiling water, constantly kneading it. It remains only to add a little vegetable oil so that you can not grease the pan when frying delicate pancakes. Warm it, as it should, then pour a dough into it with a ladle.

Thin pancakes with milk and bananas

To prepare such pancakes, you will need to take the following products.

• milk - 200 ml;
• bananas - 2 small but very sweet bananas;
• vegetable oil - 2 tablespoons;
• flour - 200 grams;
• chicken egg - 1 piece.

First you need to peel the bananas and cut them into small pieces, after which you can chop them in a blender along with milk. The mixture should be completely homogeneous. In order to whip everything was easier, it will be possible to add not all milk, but only half, so it will not pour out from the blender when whipping. After which it will be necessary to add the egg and flour there, you can add a little salt. Mix everything again, adding the remaining milk. After that, you will need to add oil there, if you do not want to grease the pan during baking. Once the pan is well warmed up, it will be necessary to pour pancake dough there with the ladle, and then distribute everything in a circular motion. As soon as the pancake is browned, turn over. These pancakes are served only with sweet fillings or sauces.

The recipe for delicious pancakes in milk

If you are not indifferent to various additives, we recommend that you try delicious pancakes with milk and ham. They are tender, you can use smoked chicken fillet, ham and other tender meat for them. To cook such pancakes, you will need to take the following foods.

• milk - 1 liter;
• granulated sugar - 4 tablespoons;
• chicken eggs - 2 pieces;
• flour - 4 cups;
• salt - half a tablespoon;
• vegetable oil - to your taste;
• frying oil;
• stuffing - ham and boiled eggs, onions and sour cream - all to taste.

First you need to take a bowl, mix flour and eggs, as well as granulated sugar and salt. Mix everything very carefully. To homogeneity with soda. Then we mix the butter and milk at the same time. The dough should turn out pretty liquid. Further, it will be necessary to leave it to stand in the refrigerator for a short time, from half an hour to an hour. If the dough is standing, then the pancakes are much more tender and tasty. Next, you will need to take a ladle, and with it you will need to pour the dough into the pan. Then we turn it so that the dough spreads well. Fry the pancake on one side until golden, then turn over and fry on the other side. We put all the pancakes in a pile. Cooking the filling - chop finely boiled eggs, ham, onions, salt and pepper everything. We start the pancakes and serve.

Openwork pancakes recipe for milk

The dough for thin pancakes is prepared quite simply. If you want it to be really openwork and smart, you can bake them in two ways. The first way is to add yeast, and the second way is to add soda. With soda, pancakes are prepared much faster, since the dough does not need to roam. For cooking, you will need to take the following products.

• flour - 2.5 cups sifted wheat flour of the highest grade;
• milk - 1 liter;
• butter - 65 grams;
• vegetable oil - 2 tablespoons;
• soda - half a teaspoon;
• salt - half a teaspoon.

First you will need to mix all the dry ingredients separately. It is recommended to sift soda along with flour. After which it will be necessary to add milk there - but only half, and vegetable oil. Mix everything carefully. Then you can add the remaining milk and mix again. Next, you will need to take a frying pan, melt the butter on it, and then you will need to mix all the dough with this oil - thanks to it pancakes will have a very pleasant, delicate creamy taste. It remains only to warm again the pan in which you melted the butter. First, fry on one side, then on the other. If everything is done correctly, then the pancakes will be very tasty and delicate, if you look through them at the light.

How to make pancakes

Delicious thin pancakes with milk can be cooked even without eggs. The recipe is simple, everything will surely work out if you cook according to the instructions, and the pancakes are very tasty.

• flour - 2.5 cups;
• butter - 70 grams;
• vegetable oil - 2 tablespoons;
• granulated sugar - 2 tablespoons;
• salt is a small pinch.

First of all, it will be necessary to mix salt, sugar, flour, as well as soda very well. After the dry ingredients are evenly mixed, you can add a little milk. Next you will need to add vegetable oil. Mix everything thoroughly again. Since we are preparing these pancakes according to the recipe without chicken eggs, we will need to give time to gluten for that. So that he is well insisted. That is, you will need to put everything in the refrigerator for an hour, the dough will be more tender. Before frying, grease the pan with oil and heat it well. Further it will be possible to take a ladle and pour the dough into a frying pan, with a careful circular motion, you will need to distribute everything. First, bake pancakes on one side, then on the second until ready. Fold in a stack, if desired, coat pancakes with butter.

Custard pancakes in milk

Pancakes for which both milk and water are used are usually called custard. They are brewed with boiling water, but it turns out incredibly tasty. Such pancakes are very good with any filling, sweet, salty, fish, vegetable, meat. These custard pancakes are cooked in milk, but yogurt is also added there. To prepare them, you will need to take the following products.

• salt - ¼ spoon;
• granulated sugar - 2 tablespoons;
• boiling water - 250 ml;
• baking powder - 1 teaspoon;
• flour - 9 tablespoons;
• yogurt - 250 ml;
• milk - 250 ml;
• chicken eggs - 2 pieces;
• vegetable oil for frying;
• butter for buttering.

For cooking, you will need to take chicken eggs, and after that you will need to beat them with a little salt and granulated sugar. There it will also be necessary to add milk, and mix everything very carefully. Next, you will need to add yogurt, and also beat well. After that, you will need to add flour - literally one spoonful, thoroughly knead at the same time. After you have added the flour, you will need to add the baking powder and pour boiling water over it. The baking water will extinguish the baking powder, and after that you will need to gently stir everything so that the dough is brewed. After that, the pan will need to be heated, and then pour a little dough on it with a ladle, and then fry first on one side, and then on the other side. Fold the pancakes in a stack, and coat them with oil. You can serve.

How to bake pancakes in milk

You can bake wonderful yeast pancakes according to GOST. Like all recipes of this type, this one is very successful, and if all the proportions are observed, then the pancakes are tender and tasty. For cooking, you will need to take the following products.

• flour - 330 grams;
• chicken egg - 1 piece;
• granulated sugar - 20 grams;
• butter - 25 grams;
• milk - 550 grams;
• dry yeast - 7 grams;
• salt - 7 grams.

You can cook from fresh yeast, then you will need to take 20 grams instead of 7 grams. This is a fairly simple recipe for pancakes in milk. You will need to take the yeast, and dilute it in milk, which you warmed a little. We don’t take all the milk, about 150 ml will be enough for the yeast to allow foam. After that, you will need to take and add sugar and salt there, mix everything, and wait until the yeast begins to work. We need to sift the flour. We mix the chicken egg with warm butter and the rest of the milk, add to the flour, and add the yeast there. Stir the dough, and leave it to stand for about an hour in the heat. And after that you will need to ladle pour the dough into a hot skillet. First we fry on the one hand, and after that it will be necessary to fry on the other side. Ready pancakes in a stack will need to be laid out on a flat dish.

How to bake pancakes with lemon milk

How good lemon pancakes are - tender, tasty, they are great for rich fish fillings, but if you do not want to serve pancakes with caviar, salmon or trout, you can also serve it with sweet filler and regular sour cream - it will also be very tasty. To prepare such lemon pancakes, you will need to take the following products.

• flour - 200 grams;
• milk - 600 grams;
• granulated sugar - 3 tablespoons;
• lemons - 1 piece;
• salt - 1 pinch to your taste;
• vegetable oil - 3 tablespoons.

Such a simple dish is prepared, but a rich lemon flavor will not even suggest such thoughts. To begin with, you will need to take chicken eggs and beat them carefully along with granulated sugar. Then you will need to brush the lemon thoroughly with a brush, and then you will need to remove the zest, and then cut it into two halves and squeeze the juice from it into chicken eggs. There, it will be necessary to add flour and half the milk, and knead everything with a whisk in a sufficiently thick dough. After that, it will be necessary to add vegetable oil to the pancakes and mix - now you can fry them in a hot pan, which you do not even have to lubricate with oil. Be sure to let the dough stand for half an hour - this way the flour will interact better with liquids, and in the end the pancakes will turn out tender. For cooking, you will need to heat the pan, and fry the pancakes, as usual - to begin with on the one hand, and then on the second side. If you want, you can smear pancakes after frying with butter - it goes well with both lemon pastry and fish filler. Pancakes are tasty and tender.

How to bake pancakes with cocoa in milk

Making pancakes with cocoa is a fairly simple matter, but if you want more variety, you can add a variety of ingredients to the dough, and the taste and appearance of the pancakes will be new. We suggest you try chocolate thin pancakes with milk, which are likely to appeal to both children and adults. For cooking, you will need to take the following products.

• milk - 1.5 cups;
• chicken eggs - 2 pieces;
• granulated sugar - 1 tablespoon;
• cocoa - 1 tablespoon of cocoa without any additives;
• flour - 1 cup;
• salt - a small pinch;
• vegetable oil for frying.

First you need to beat the eggs with sugar and salt. After which it will be necessary to add milk there - half of the norm - and mix gently, trying to avoid a lump. And after this part is mixed, you can add the rest of the milk. Pour a third of the dough into another container. Then you will need to add cocoa to the part where there is more dough. We mix everything. And then you will need to pour a small amount of dough into the pan with oil. After white dough, we draw patterns on the pancake, and you can turn it over. Pancakes for this recipe not only look original. They also turn out very tasty.

Pancakes on milk magnificent without yeast recipe

I won’t begin to paint here for a long time what is pancakesI think you already know everything. Pancakes  there are yeast and yeast-free, we will cook simple milkless pancakes. My only question is how to correctly name them, pancakes or pancakes after all, if we are talking about thin pancakes.  I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, delving into the history of this dish, I am inclined to believe that we will still cook with you today thin pancakes in milk. Because traditional Russian pancakes were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be either with or without filling, because only in thin pancake  You can wrap the filling. And although the word, like, everything is clear, sometimes I still continue to call thin pancakes - pancakes.

And now directly about the recipe. When it comes to thin pancakes, the biggest argument is probably whether to put soda or baking powder in the dough or not. So, no baking powder is placed in the fresh pancake dough, pancakes  thin ones are obtained due to the consistency of the test, and you will get holes in them if you just warm the pan well. In general, in this recipe I will try to tell you about different trivia and subtleties of cooking thin pancakes in milk. I hope that after that you will succeed, because there is nothing complicated about it.

I want to note that if you were planning to make a pancake cake, this recipe is not very suitable, here pancakes are obtained, although thin, but rather dense, it is ideal to make pancakes with filling from them. For a pancake cake, it’s better to do it, here the pancakes are thicker and more tender.

Ingredients

•    milk 500 g (ml)
•    eggs 3 pcs.
•    flour 200 g
•    butter (or vegetable) 30 g (2 tbsp)
•    sugar 30 g (2 tbsp)
•    salt 2-3 g (1/2 teaspoon)

From the indicated number of ingredients, I get about 15 pancakes with a diameter of 22cm.

Cooking

We will prepare all the ingredients. Well, if they all are at room temperature, then they will better connect. Therefore, it is better to get eggs and milk from the refrigerator in advance. Oil can be used both refined vegetable oil (flavourless), and cream. Butter gives pancakes a great rosy and creamy taste. If you use butter, it must be melted and allowed to cool.

Wash the eggs well, beat in a bowl for whipping, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs in foam, we just need to mix until smooth and completely dissolve the salt and sugar.

Add a small portion of milk to the egg mass, somewhere between 100-150 ml. We don’t pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, the dough will remain unstirred lumps of flour, and you will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift the flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not to skip this point.

Mix the dough. Now it is quite thick, and should mix to a smooth homogeneous state, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, about like fat cream.

In this photo, I tried to convey the consistency of the test, which I got. In any case, when you fry 2-3 pancakes, you will understand the correct consistency you got, or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, and even better two at once, so it turns out to fry twice as fast. I grease the frying pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, as the cream begins to burn very quickly. Use a silicone brush or just a cloth soaked in oil to lubricate the pan.

So, we heat the pan well, because it is on a hot pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated pan of holes on the pancake, you will not succeed.

Pour the dough onto a hot pan and simultaneously rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately had holes on the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to type in the soup ladle, so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much test I need.

Scoop a full ladle of dough, pour it into a hot pan, while rotating it, do it quickly. When the dough covers the bottom of the pan, simply pour the excess dough over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake skillet with low walls. If you will also fry in an ordinary pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on the heating of your burner, it may take different time to fry one pancake. The pancake should be turned over when the dough on top grasps and ceases to be sticky, and the edges begin to darken slightly. Pry the pancake with a spatula and carefully turn it over to the other side. Spread the pancake in the pan if it rolls over unevenly.

Fry the pancake on the other side. Raise the edge with a spatula and see that it does not burn from below. When the pancake below becomes rosy, remove it from the pan.

Put the finished pancakes on a large flat plate, and better cover them with a lid so that they stay hot. If you like more oily pancakes, then grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually don’t lubricate pancakes, I just have enough butter that I already put in the dough.

To make it easier for you to navigate, I shot a video on how one pancake is fried. I think now you will surely succeed. And do not forget, every time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, turn the stack over so that the lower pancake is on top, the pancakes are more beautiful on this side, and the lower pancakes are softer.

Here is a stack of pancakes I got from a double serving of ingredients. Eat pancakes immediately while they are hot, with sour cream, condensed milk, honey, jam or any other toppings that you like. Bon Appetit!

Cooking thin pancakes with milk - one of my favorite dishes! I like them with all kinds of fillings, and just with sour cream or jam. There are many options for fillings for pancakes: with meat, liver, cottage cheese, chicken and cheese, with red caviar ... you can list for a very long time, not to mention sweet fillings and toppings. But at the heart of all these delicious recipes are ordinary thin pancakes with milk. This is the recipe I’ll share with you.

By the way, if there is no milk, but there is kefir, then you can cook.

A few words about the test

The dough for pancakes in milk should be as thick as liquid sour cream, or as very greasy cream, but in any case it should not be like water.

The dough should be uniform, it should not be lumps.

There are several ways to get rid of lumps:

• You can mix eggs, salt, sugar, a little milk, flour and mix everything thoroughly until smooth. And only then gradually add milk, constantly stirring the dough, so that it is homogeneous. And at the very end add vegetable oil.
• You can separate a little milk and add flour to it. Then mix everything thoroughly and already, then combine with the rest of the ingredients.
• And you can use a mixer when kneading dough.

Kneading the pancake dough is more convenient with a whisk, rather than a spoon.

Vegetable oil should be added to the pancake dough, then your pancakes will not stick to the pan. And, in turn, you will need much less oil when you fry pancakes.

Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough, this will make the pancakes have more holes and a pleasant golden color.

How to fry pancakes

When you begin to describe the process in words, it seems complicated and time-consuming, but in fact the recipe is quite simple.

You will need a pan with a handle. You can use the pancake, but I use the usual.

• It is necessary to warm the pan well and lightly grease it (it is very convenient to grease the pan with a cooking brush, but the fibers are soaked with oil and then they are washed very poorly).
• Pick up the floor of the dough scoop of the finished dough (the amount of dough can be different depending on the size of the pan and scoop), tilt the pan a little and start pouring the dough into the center of the pan.
• The pan should be rotated in a circle and tilted in different directions until the dough covers the entire area of \u200b\u200bthe pan with an equal layer. Personally, it’s more convenient for me to do this canopy, and not on the stove.
• Fry the pancake over medium heat for 1-2 minutes, until it is browned below and the dough dries from above.
• Turn over the pancake. Since pancakes on milk are very thin and delicate, therefore, they need to be turned over carefully. This is most conveniently done with a special spatula, but you can use a blunt knife, or a flat wooden spatula.
    The second side is fried very quickly. When the pancake is lightly browned on both sides, you can simply turn the pan over the plate and the pancake will jump out of it.

The most convenient way to turn pancakes is to throw them into the air.

In fact, this is very easy to learn, but you need to practice a bit. As professionals advise, if you want to learn how to turn something in a frying pan on the fly, then you need to learn from pancakes.

• If your pancakes are constantly torn, then try adding some flour. To do this, separate part of the dough and pour a couple of spoons of flour there, then mix everything well and mix with the rest of the dough.
• If you cook spring rolls, you can fry pancakes on one side only. Then you need to put the filling on the fried side of the pancake, and the other side is browned in the oven.

And remember: "The first pancake is always lumpy," even among experienced housewives.

Ingredients for Milk Pancakes

• Milk - 500 ml
• Eggs - 3 pcs.
• Wheat flour - 1.5 tbsp.
• Sugar - 0.5 tbsp. l
• Salt - 0.5 tsp
• Vegetable oil - 1-2 tbsp. l

How to make pancakes in milk

Break eggs into a bowl and beat a little.

1. 
   

   Add 150-200 ml to the eggs. milk. We also add salt and sugar. Mix well.

   Salt and sugar are designed for neutral pancakes, which can be used to make clover cases with salty fillings, as well as prepare desserts from them.

   But still, if you are going to make pancake dessert, you can add a little more sugar to such pancakes.

2. 
   

   Pour sifted flour into the milk with eggs.

   It’s better to add a glass of flour first or even a little less. We mix everything well, you can use a mixer for this.

3. 
   

   To the resulting mixture, gradually add the remaining milk and mix until smooth.

   It is important that there are no lumps in the test. The consistency of the dough should be like liquid sour cream or very greasy cream. The dough should be liquid, but it should not be like water.

   If you have a very thick dough, then you need to add a little milk. And if the dough is too liquid, then you need to add flour to the dough as described below in the recipe.

4. 
   

   So, you turned out too thin dough.

   Pour part of the dough into another container, we need 1 / 4-1 / 3 of the test.

5. 
   

   Add the sifted flour to the dough (which we cast).

   Flour should be added to the eye, depending on how thin your dough is.

6. 
   

   Knead the dough with flour well until smooth.

   Add the mixture to the rest of the dough and knead well again.

   It is most convenient to knead the dough with a mixer, but you can also manually.

   We check the consistency of the test, and if necessary, repeat the procedure. Or add some milk if the dough is too thick.

7. 
   

   So, the consistency of pancake dough suits us. Add a few tablespoons of vegetable oil to the dough. And mix everything well.

   Instead of vegetable oil, you can use melted butter. When butter is added, the pancakes will be more porous and slightly more ruddy.

8. 
   

   It is difficult to convey the consistency of the test in the photographs, but this is how your dough should look.

   However, after you fry 2-3 pancakes, you will immediately understand whether your dough is necessary or if you need to add the missing ingredients.

9. 

   Lightly sprinkle a well-heated skillet with vegetable oil, or grease with a piece of bacon, or grease with a piece of butter.

   The pan must be with a handle.

   Tilt the pan and start pouring the dough. The pan must be rotated in a circle so that the dough in an even thin layer covers the entire pan. But you need to do this quickly, since the pan is hot and the dough quickly sticks to it.

10. 
    

    Pour the dough into a pan and fry the pancake until it gets a golden crust from below.

    If your pancakes are torn, then most likely there is not enough flour in the test.

    And if your pancakes are thick, because the dough is thick, you do not have time to evenly distribute the dough in a pan. The dough thickens too quickly and sticks. In this case, you need to add a little milk to the dough.