Let's get acquainted with a recipe for baking from store-bought pancake flour. We can say that this product greatly facilitates the process of preparing pancakes. After all, you no longer need to select the proportions of ingredients for the dough, just pour liquid to your taste into the bulk mixture. Pancakes made from pancake flour with milk are a simple and quick option for home baking. But you need to know about some nuances in working with such flour.

There is pancake flour on sale to which you don’t need to add anything at all - no additional ingredients. It already contains sugar, dry egg powder, salt, dry milk or cream, starch and, of course, baking soda with citric acid. For this option, you only need a little water and a few minutes to knead a homogeneous mass. And you will have ready-made pancake dough of excellent quality. All that remains is to bake the pancakes in a frying pan. This option saves not only time for kneading, but also money.

We use Skyfood “Pyshechka” pancake flour, which contains: premium wheat flour, sugar, salt, baking powder, egg powder and citric acid. To quickly prepare pancakes from this flour, you can simply dilute the pancake flour with warm milk. For 500 grams of pancake mixture, approximately 700 ml of milk will be needed to prepare thin pancakes and 600 ml to prepare thicker pancakes. But I still find these pancakes a little bland, so I add an egg and a little sugar.

Ingredients

• Pancake flour – 600 g;
• Milk – 750 ml;
• Chicken egg – 1 pc.;
• Vegetable oil – 1-2 tsp;
• Sugar – 1 tbsp. l.

Preparation

Take a bowl to mix ingredients.

Break an egg into it. Add a little sugar, but keep in mind that there is already sugar in the mixture, so don’t add too much.

Beat the mixture with a whisk, regular fork or blender. The last option will speed up the test preparation process.

You can also skip adding sugar altogether and skip straight to step two.

Pour in slightly warmed milk, you can heat it to a temperature of 36-38 degrees, so it will quickly “make friends” with flour.

If desired, instead of milk, it is permissible to take liquid kefir, whey from the curd mass, mineral or ordinary boiled water.

Regarding the amount of milk. Very often the proportions of liquid to flour are written on pancake flour. Typically, less liquid is added to this flour than regular flour, since it contains other additives.

Mix the mixture with a whisk. If you are using a blender or mixer, turn on the first speed, otherwise the mixture will splash in all directions.

Sift all the flour and pour into the liquid part in portions.

Mix well. The mixture should be homogeneous, without lumps of unmixed flour. Now, if you wish, you can add a little vegetable oil to the dough, just a couple of spoons. But this is optional.

If you feel that the pancake flour batter is thick, you can add more milk. But don’t rush to do this, first bake one pancake, and then add flour if necessary.

Now get to the frying pan. Heat it over moderate heat. Grease with vegetable oil. If desired, you can lubricate with any fat. Even a piece of salted lard or butter. Pour some of the runny batter onto the hot surface. Distribute it evenly using a circular motion of the pan or a special wooden stick.

When the bottom side is golden, turn the pancake over to the other side. On average, one pancake takes about 2-3 minutes. And when the frying pan warms up well, the time will decrease to 1 minute. For the second and subsequent pancakes, you no longer need to grease the pan; they won’t burn anyway.

This way, bake all the pancakes. The amount of flour used will determine how thick the products will be. In this case, they are thin. If you use more flour and prepare a thick dough, the pancakes will come out thick.

Tips for the hostess

• The same recipe is suitable for making pancakes or pancakes with seasoning.
• For sweet pancakes, you don't need to have sugar or honey in your pantry. A little fruit preserves or jam will make the pancake dough sweeter and more flavorful. And the baked goods themselves will be more original and more interesting in taste.
• In addition to pancakes, pancake flour can be used to make batter for meat, vegetables or fish.

Manufacturers of various types of flour have long been “pampering” housewives with a ready-made dry mixture for making delicious homemade pancakes. Ready-made pancake flour is truly a great way to quickly make a hearty meal or snack for your household. But even if you have pancake flour, you need to know how to properly make dough from it so that the finished delicious baked goods in a frying pan do not disappoint you. And so, pancakes made from pancake flour with milk will turn out not only tasty, but also with holes, if you use this simple recipe with step-by-step photos.

Ingredients:

• cow's milk (warm) – 300 ml;
• pancake flour – 1 cup;
• sugar – 15 g;
• salt - a pinch;
• egg - 1 piece;
• oil for the frying pan.

How to make pancakes from pancake flour

From the bowls you have, choose the container in which you can conveniently mix the ingredients for the pancake dough. So, beat one chicken egg (standard size) into a bowl. Add a pinch of salt and the required amount of sugar.

Pour warm milk over the ingredients. Mix the products thoroughly with a whisk.

Add the previously sifted flour into the resulting mixture in small portions and mix immediately.

The pancake flour dough came out lump-free and homogeneous. Let's let him stand for a while.

Grease the surface of the pancake pan in the usual way.

Attention! Stir the pancake dough periodically, because the flour begins to settle over time.

Serve the prepared, hearty pancake flour dishes hot to the table.

As an addition to baked goods, you can use sour cream, jam, jams, and butter.

Sometimes you want to pamper your loved ones with something delicious, but you don’t have the time, experience or desire to create culinary delights. Then pancakes made from pancake flour will be your salvation. The recipe for the dish is simple, and there are a huge number of serving options: with sweet sauce, cottage cheese, sour cream and even meat filling.

Ingredients

A recipe that combines simplicity and amazing taste is pancakes made from pancake flour, cooked with milk. To prepare pancakes from pancake flour with milk, you will need the following ingredients:

• pancake flour – 250 grams;
• milk – 220 ml;
• egg – 1 pc;
• salt - a pinch (to taste);
• sugar – 1 tablespoon (if the pancakes have meat or other savory filling, no need to add sugar).

Preparation

The recipe for making pancakes with pancake flour is quite simple (which will surprise any housewife). This is explained by the fact that pancake flour contains all the necessary components for kneading dough. Cooking pancakes includes the following steps:

1. Warm the milk (if it is from the refrigerator) to room temperature. The main thing is that the milk is not too hot.
2. In a bowl for the future dough, beat the egg.
3. Add salt and sugar to the egg (the latter component is added if necessary if you plan to prepare a sweet dish).
4. Dilute the egg mixture with warm milk.
5. Sift pancake flour. It is better to do this 2 - 3 times. This will allow the flour to be enriched with oxygen, due to which the pancakes will turn out unusually airy.
6. Pour the flour into the liquid mixture and mix well. The dough should be homogeneous, without clots.
7. Leave the dough to “rest” for 15 – 20 minutes, covering with film or a towel. This will allow the flour components to dissolve well. Then the pancakes will taste better.
8. After the time has elapsed, heat the frying pan well and grease with oil.
9. Bake pancakes until golden brown on each side.
10. While preparing the food, grease each pancake on both sides with melted butter. This will give them a special delicate aroma.

This recipe can be slightly modified by wrapping the filling in the pancakes. It may vary depending on tastes and capabilities.

Dessert

Pancakes made from pancake flour can be an excellent basis for a wonderful dessert. Before baking, the pear filling is prepared (even a beginner in cooking will like its simple recipe). To do this you need:

1. Wash the fruit (5 pieces) and cut into small cubes.
2. Heat a frying pan, put butter (30 g), brown sugar (5 tablespoons), cinnamon (1 stick) and pears.
3. Simmer the mixture over low heat for about 4 minutes.

Wrap the filling in cooled but still warm pancakes. The top of the dish can be sprinkled with powdered sugar. Even if you cook too many pancakes, with this filling they are eaten instantly. A beautiful presentation (with cinnamon sticks, vanilla or lemon balm sprigs) will make pancakes one of the bright decorations of any holiday table.

Using pancake flour in baking pancakes will be a good help in the kitchen of both a young and experienced housewife. Any existing pancake recipe can always be slightly modified by preparing a new filling. Then pancakes will not just become an ordinary dish, but will turn into an exquisite dessert, pleasantly surprising loved ones and unexpected guests.

How to prepare a pancake recipe from plain flour - a complete description of the preparation so that the dish turns out very tasty and original.

Pancake flour is regular wheat or other flour with various additives. As the name implies, it is used to prepare pancakes, as well as pancakes and other products made from batter in oil. Before making pancakes from pancake flour, you need to understand all the features of this product.

So, pancake flour is made in such a way that it only requires the addition of a liquid base to create a finished batter. It can be milk, water, whey or kefir. Pancake flour usually already contains egg powder, salt, sugar and baking powder. Moreover, all these components are included in certain proportions, so you only need to add the portion of liquid indicated on the package to get a high-quality balanced pancake dough. The recipe for pancakes with pancake flour is the simplest, since you just need to pour in the liquid, knead the dough and bake the pancakes.

Undoubtedly, pancakes made with milk turn out more juicy, since they not only have an appetizing golden brown crust, but also a rich milky taste. To prepare you will need the following ingredients:

• 1 cup special pancake flour;
• 220 milliliters of milk;
• one egg;
• a little salt if desired;
• 1 tablespoon of sugar (you don’t have to add it, especially if you plan to stuff the pancakes with unsweetened filling).

Preparing these pancakes using pancake flour is also the easiest. Depending on the amount of flour you add, they can be thin, or you can make them fluffier by adding more flour.

So, we make pancakes from pancake flour with milk as follows:

1. In a large bowl, mix one egg, at the end of beating, add salt, sugar and dilute with slightly warmed milk (its temperature should not exceed 40 degrees).
2. Pancake flour, like any other flour, must be sifted before adding to the dough. Thus, sift the flour and add it in parts to the resulting dough. Mix until smooth; you can use a mixer for this purpose.
3. The dough should not be too dense, but not too runny. Cover it with film and let it rest for about 20 minutes.
4. Now grease the frying pan with fat, for example refined vegetable oil, and heat for several minutes over low heat. Bake the pancakes for two minutes or less depending on the thickness on each side.

The dough must be stirred periodically during frying so that it becomes a uniform consistency. Pancakes are served with any fillings you wish; in structure, color and aroma they are no different from those prepared with regular white flour.

Water pancakes are the most budget-friendly option, because if you have special pancake flour, all you have to do is add water and, if desired, a few more ingredients to get pancakes of an acceptable taste. In addition, water pancakes are suitable for consumption during Lent, as long as you do not add eggs or other animal products to the dough.

Prepare the following products:

• a full glass of pancake flour with a small slide;
• 1–3 tablespoons sugar;
• 2 glasses of regular or sparkling mineral water;
• a couple of tablespoons of vegetable oil;
• a pinch of salt to taste;
• To make the pancakes more fluffy, you can add half a teaspoon of soda.

The cooking process is as follows:

1. Sift the pancake flour into a large bowl in advance. Make a depression in the center and pour clean boiled or carbonated mineral water into it in a stream, stirring the mixture periodically. Your task is to knead the dough thoroughly so that not a single lump of flour remains.
2. Now, if you decide to add soda, quench it with a few drops of vinegar and pour it into the mixture. Now add granulated sugar and a little salt and mix well again.
3. At the end of the process, pour in refined sunflower or other oil and finally knead the liquid pancake dough, similar in consistency to low-fat sour cream.
4. Next, we do everything as usual - oil the frying pan, heat it up, pour a small portion of dough into the center and distribute it over the frying surface. Fry on each side until golden. If you have a good frying pan, you do not need to use additional oil for greasing, since it is already included in the dough.

You can serve these pancakes after greasing them with soft butter, as well as with sour cream or honey.

Kefir is a beneficial base for baking, including pancakes. Firstly, it gives the dough thickness, and secondly, a rich milky taste and characteristic sourness. Depending on the fat content of the kefir, you may need more or less flour. The fattest kefir makes the dough very thick, so it is recommended to dilute it with water or milk.

So, for pancakes made from pancake flour with kefir you will need the following ingredients:

• one and a half tablespoons of sugar;
• 50 grams of butter and a couple of tablespoons of odorless vegetable oil;
• 200 grams of pancake flour;
• 3/4 cup water;
• 2 glasses of kefir;
• 2–3 eggs;
• If desired, you can add flavorings, for example, a bag of vanillin.

We prepare these pancakes as follows;

1. Sift the flour immediately into a dry deep bowl. When all the flour has been sifted, collect it in a high mound and make a small depression at the very top.
2. Break the eggs into this well and mix thoroughly with the flour.
3. In a separate bowl, mix and beat kefir with sugar and slightly warmed water. Pour this liquid mixture into the egg-flour mixture in a thin stream.
4. Beat the dough well with a mixer and leave it to sit for about 15 minutes.
5. After this time, add vegetable oil and mix thoroughly again. Now you can start frying the pancakes.
6. To do this, grease a frying pan with oil or lard, heat over medium heat and fry each pancake on both sides until lightly browned.

These pancakes are good on their own, but to make them even tastier, coat each one with butter, jam, or serve with honey, sour cream, fruit and berry sauce.

How to make pancake dough: 3 quick recipes

In Old Russian cuisine, pancakes were baked exclusively for Maslenitsa. Round, golden, satisfying - they symbolized the end of the hungry winter and the beginning of a working spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by housewives not for dessert, but as a main dish.

Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques, like making dough for pancakes. We will tell you about each of them in detail.

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

Pancake dough with milk

The most common recipe for making pancake dough. You can use store-bought milk and higher-fat homemade milk for it.

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

1. Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
2. Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling (liver or stewed cabbage). Thanks to it the dough will turn out tastier.
3. Add milk, mix well.
4. Place a sieve on a bowl and pour flour into it. This way you will get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several stages, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes with milk: the dough will be easily distributed in the pan and will not wrinkle when turned over.
5. Add vegetable oil and stir.

Pancake dough with kefir

This recipe for making pancake dough is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can bake pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables).

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

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

How to make pancake dough and bake delicious pancakes.

Pancake dough on water

This pancake dough, the recipe of which is less popular than the others, is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

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

1. Beat eggs into a bowl, add sugar and salt, mix.
2. Pour water, stir.
3. Gradually add sifted flour, stir with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we invite you to watch a video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

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

1. Place a frying pan on the fire and heat it well.
2. Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce the heat to medium - the pancakes are not fried, but rather baked.
4. Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
7. Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.

On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!

1. Beat the eggs with a whisk or fork with sugar and salt until smooth. Heat the milk until warm and gradually pour it into the egg mixture, stirring continuously.
2. Sift the flour through a sieve, pour about 1/3 into the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the dough for simple pancakes and mix.
3. Then add the remaining flour and mix thoroughly again. Quench the baking soda with vinegar and mix with the rest of the ingredients. Pour in the vegetable oil and stir. Grease a frying pan with a piece of butter and put on fire.
4. Pour a ladle of dough into a hot frying pan and spread it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until cooked on the other side (about half a minute).
5. Fry the rest of the dough in this way, stack the pancakes, greasing each one with butter and sprinkling with sugar. The simplest pancakes are ready; you can serve them with jam, condensed milk or honey. Bon appetit!

Pancakes with rice and meat

Very tasty pancakes. I liked it very much!)

Very tasty pancakes. Thanks for the recipe :)

The pancakes turned out very tasty. THANK YOU.

It turned out great, and yes, you need a little more sugar)

Orange marmalade

Almond cakes

Easter cakes "Colomba"

Birch sap with orange

Lavash pie with minced meat

Rabbit kebab

Shish kebab in vinegar

Caucasian kebab

Chicken kebab in the oven

Pancakes with pancake flour

Read in this recipe how to make wonderful pancakes using pancake flour.

Today you can see pancake flour on sale in almost any store. This is a special type of wheat flour, to which additional ingredients such as egg powder, sugar, baking powder or baking powder, whey powder, etc. have already been added. - in general, traditional products for preparing the most ordinary pancakes.

Interestingly, quality pancake flour uses high-quality whole-milled wheat flour, since regular refined premium flour is believed to not produce as good results.

Recipe for pancakes made from pancake flour

10 g butter

2 tbsp. vegetable oil

Total cooking time: 60 minutes

How to make pancakes from pancake flour:

Sift the flour, having first mixed it with salt, into a deep bowl, make a hole in the center, drive the eggs into it and mix them with the flour, moving with a fork gradually from the edges of the hole to the walls of the bowl.

Mix the milk with sugar and water, gradually, mixing everything well, add the liquid into the flour mass - there should be no lumps, and the consistency of the dough should be like liquid sour cream.

Leave the dough for half an hour or overnight, then pour in the vegetable oil and mix the dough well again.

Heat the frying pan well, pour about a third of the ladleful of batter onto one pancake and bake the pancakes in the usual way on both sides until browned, 30-40 seconds.

Grease the finished pancakes with butter and stack them on top of each other.

When the dough has stood for 30 minutes to several hours before beating, you can add a tablespoon of sparkling mineral water to it for greater perforability, or simply beat the dough well with a mixer until bubbles appear without mineral water.

Friends, do you cook pancakes with pancake flour? If so, why? Share your experience and impressions about this flour in the comments.

Video recipe for flatbreads made with pancake flour

10 simple and delicious pancake recipes

Ingredients
Chicken egg 1 piece
Wheat flour 350 g
Water 500 ml
Sugar to taste
Salt to taste
Vegetable oil to taste

Beat the egg with water, add salt and sugar to taste, then add flour until the desired consistency is reached, add oil and fry.

2. Hotcakes (American pancakes)

Ingredients
Chicken egg 1 piece
Milk 100 ml
Wheat flour 5 tablespoons
Baking powder 1 teaspoon
Sugar 2 tablespoons
Vanilla to taste

1. Mix all ingredients with a whisk or fork (you should get a fairly thick dough).
2. Heat a non-stick frying pan.
3. Pour the dough into a dry frying pan over medium heat.
4. Close with a glass lid.
5. Wait until bubbles appear, while the surface is still wet.
6. Turn over and bake with the lid on. Each pancake takes no more than 1 minute to cook.

3. Chocolate pancakes with yogurt

Ingredients
Chicken egg 4 pieces
Dark chocolate 60 g
Wheat flour 1 cup
Milk 1 glass
Natural yogurt ¾ cup
Chocolate syrup 2 tablespoons
Sugar 2 tablespoons
Baking powder 2 teaspoons
Salt 1 teaspoon
Vegetable oil to taste

1. Melt the chocolate in a water bath.
2. In a bowl, beat the eggs and add the melted chocolate, flour, milk, yogurt, chocolate syrup, sugar, baking powder and salt. Mix everything until smooth. Leave for 5-10 minutes in a cool place.
3. Heat a well-greased frying pan over medium heat. Fry the pancakes, adding oil if necessary, until cooked on both sides.

4. Pancakes with meat filling

Ingredients
Wheat flour 250 g
Chicken egg 4 pieces
Milk 500 ml
Sugar 15 g
Salt to taste
Ground black pepper to taste
Meat 250 g
Onion 1 piece
Vegetable oil 50 ml

1. From one egg, salt, milk and flour, prepare a thin dough, like thin sour cream.
2. Bake small thin pancakes in a preheated, greased frying pan.
3. Fry the meat minced through a meat grinder and pass through the meat grinder again along with pre-fried finely chopped onion.
4. Add three finely chopped hard-boiled eggs, salt, pepper, mix well.
5. Place the filling in the middle of each pancake, roll it into an envelope and fry in a frying pan.

5. Pancakes with cottage cheese

Ingredients
Wheat flour 2 cups
Cottage cheese 500 g
Sour cream ¾ cup
Sugar ¾ cup
Milk 3 cups
Chicken egg 2 pieces
Vegetable oil 2 tablespoons

1. Break one egg into a saucepan, add 1 tablespoon of granulated sugar, 1/2 teaspoon of salt, pour in 1 glass of cold milk and mix it all. After this, gradually add the sifted flour, kneading thoroughly with a wooden spatula, then dilute with the rest of the milk, adding it to the dough in small portions.
2. Grease the heated frying pan well with oil and pour enough dough onto it so that it covers the frying pan with a thin layer. Place the pan on medium heat. As soon as the bottom side of the pancake is baked and browned, you need to remove the pancake with a thin knife, quickly grease the pan with oil and fill it with dough again.
3. Pancakes should be very thin. If they turn out thick, you should make the dough more liquid by adding a little milk to it.
4. Rub the cottage cheese for the filling through a sieve, add egg yolk, sugar, 1/2 teaspoon of salt, lemon or orange zest, 1 tablespoon of melted butter and mix it all well (if desired, you can put peeled and washed raisins in the cottage cheese ). Place 1 tablespoon of cottage cheese on the fried side of the pancake and wrap the pancake in an envelope. To prevent the pancake from unfolding during frying, the last bend should be greased with egg white.
5. Place the pancakes in a heated frying pan with oil and fry on both sides until golden brown. Serve the pancakes hot, sprinkled with powdered sugar. Serve sour cream separately in a sauce boat.

6. Salmon pancakes

Ingredients
Wheat flour 2 cups
Sugar 1 tablespoon
Chicken egg 3 pieces
Salt 1 teaspoon
Milk 500 ml
Salmon fillet 300 g
Processed cheese 300 g
Vegetable oil 4 tablespoons

1. Add cold milk to the eggs beaten with sugar and salt and gradually add the sifted flour, stirring constantly. The dough should turn out like thick sour cream.
2. Bake pancakes in a well-heated, greased frying pan.
3. Grease each pancake with melted cheese, put a piece of fish fillet on top, roll it up and place it in an oven preheated to 180 degrees for five minutes. Serve with spinach leaves.

7. Orange-chocolate pancakes

Ingredients
Wheat flour 1.5 cups
Baking powder 1.5 teaspoons
Soda ¾ teaspoon
Salt ¾ teaspoon
Milk 1.25 cups
Vegetable oil ¼ cup
Chicken egg 2 pieces
Orange zest 1.5 teaspoons
Chocolate chips 1 cup
Butter 3 tablespoons
Orange marmalade 3 tablespoons

1. In a large bowl, whisk together flour, baking powder, baking soda and salt. Then add milk, vegetable oil, lightly beaten eggs and grated zest.
2. Heat the frying pan well and pour a small amount of vegetable oil. Pour 0.25 cups of batter into the pan, quickly spread over the surface and sprinkle with 1.5 teaspoons of chocolate chips. Cook until golden brown, about 1 minute, then flip and cook for another 1 minute. Grease the pan with oil after each pancake. Repeat the same with the remaining dough.

8. French pancakes

Ingredients
Wheat flour 1 cup
Milk 2 cups
Sugar 150 g
Chicken egg 2 pieces
Salt 1 teaspoon
Vanillin ½ teaspoon
Butter 175 g
Oranges 2 pieces
Cognac 3 teaspoons
Curacao 6 tablespoons

1. In a bowl, mix flour, salt, a tablespoon of sugar. Add eggs and mix thoroughly until smooth.
2. Add vanillin and two tablespoons of melted butter, pour in the milk. Mix well and leave for 2 hours.
3. Bake pancakes on both sides in a well-heated, greased frying pan.
4. Heat the sugar, add the juice and zest of oranges, butter and half the portions of skate and curacao according to the recipe. Cook over low heat, stirring constantly until a smooth caramel is obtained.
5. Grease each pancake with caramel, roll it up and place it on a plate. Spread the remaining caramel on top.
6. Mix the remaining cognac and curacao, heat, pour over the pancakes and set on fire before serving.

9. Tender pancakes with mushroom topping

Ingredients
Chicken egg 2 pieces
Vegetable oil 50 ml
Sugar 4 teaspoons
Vanilla sugar to taste
Wheat flour 3 tablespoons
Champignons 6 pieces
Cheese 100 g
Dill to taste
Milk to taste
Dry yeast 1 g

1. Break 1 egg, add 2 teaspoons of sugar, beat with a whisk. Add a little flour and continue whisking. Add milk.
2. Add vanilla sugar (I sprinkle it only for flavor), yeast (for some reason I also sprinkle it by eye, for these proportions - literally 1 pinch), continue whisking - saturate the future dough with oxygen to the maximum.
3. In a separate container, beat in the white of the second egg (the yolk can simply be fried with cheese or used for eggnog (whoever likes it!) and add sugar (2 teaspoons) - beat with a clean, dry (.) whisk until foamy. Pour in protein mixture into the dough, add vegetable oil and beat again.
4. Heat a frying pan with vegetable oil (you can add a teaspoon of butter), add finely chopped mushrooms, let them brown slightly, add finely chopped dill.
5. Pour the dough over the mushrooms. Make sure that the dough begins to bubble slightly, place thin slices of cheese on one half of the pancake, fold the pancake in half, then fold it again - you should get a tube.

10. Pancakes with sausage and cheese

Ingredients
Wheat flour 8 tablespoons
Chicken egg 5 pieces
Milk 200 g
Vegetable oil 3 tablespoons
Sugar to taste

1. Add eggs to the flour, stir (I used a blender), then pour in milk and mix thoroughly, add salt and sugar, then butter, let stand for 20 minutes, then bake pancakes.
2. For the filling, mix cheese, sausage, cucumber and wrap it in a pancake, cut into rolls.

In addition to the usual ingredients, the pancake batter includes zucchini puree. Here is my recipe for zucchini pancakes with photos of step-by-step preparation.

zucchini, chicken egg, milk, cream, salt, sugar, flour, vegetable oil

Classic pancakes are pancakes made with milk. Of course they can tell you how to do it pancakes with sour milk, how to make pancakes with water, how to bake pancakes with whey. But if you don't know the classic pancakes recipe. it means you don’t know how to cook pancakes. The recipe for making pancakes becomes especially relevant on the eve of Maslenitsa, when everyone wants to know how to bake pancakes. A regular pancake recipe, also known as a simple pancake recipe, is prepared using milk, eggs, flour, butter, salt and sugar. Now directly about how to make pancakes. The recipe is this: first beat the eggs, then little by little add milk, flour, and butter. Here is such a simple recipe. How to cook thinner pancakes without them tearing? Make the pancake batter, beat it with a mixer, and let the pancake batter sit for a while. But this is not the whole science of how to make pancakes. The recipe is a recipe, but there are some subtleties on how to fry pancakes correctly. The pancake batter should be poured into one point, in the center of the pan, and spread over the entire area in a circular motion. The recipe for delicious pancakes also involves using homemade milk. There is another option on how to prepare delicious pancakes. For this you can use buckwheat flour. There are many recipes for pancakes, and on Maslenitsa you want to try them all. That's why it's Maslenitsa.

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Simple pancake recipe

My experience in making pancakes is small, and, nevertheless, I added pancakes to my list of regular dishes. Actually, the recipe for regular pancakes is simple - here’s how I make them (I get 7 pancakes from this):

1 cup flour
1.2 glass of milk (a glass and a little)
1 egg
2 tablespoons vegetable oil
salt and sugar to taste

This is what I do: pour the milk into a bowl, and add the egg, salt and sugar. The thickness of the pancake dough should be approximately like that of kefir - liquid, so that the dough spreads easily. Gradually add flour to this liquid and stir constantly so that no lumps form. The pancake dough is ready. Now it's hot.

I heat up the frying pan and grease it with oil using a napkin - this is so that the first pancake isn’t all so oily and torn. Subsequently, I do not add oil - the pancake dough already contains oil and the pancakes do not stick. I bake pancakes over medium heat so that the dough does not dry out or burn.

In the photo the pancake is not very smooth.) Later I’ll post a nicer photo.

Pancakes are a delicacy, but at the same time it is quite economical. If you are gripped by a great financial crisis, pay attention to condensed milk. Condensed milk is a very inexpensive sweet that also goes great with pancakes!

As I remember, Anya R., my classmate, said that she did not know what to cook Russian for the evening of national cuisines (she studied in the USA). Pancakes can be a wonderful dish for such an occasion - the ingredients for pancakes can be found in any country, there is little hassle with them and this dish is very Slavic. Especially if served with sour cream or potatoes with mushrooms. Such thoughts.

03/02/2014 – Ellennka (guest)

Maslenitsa, when, if not now, learn to bake pancakes, even if you have never done this before in your life! In principle, I love baking and it turns out quite well, but this side of culinary life has somehow passed me by. But this could not continue indefinitely, and I decided that on this Maslenitsa I would definitely try to bake pancakes! I turned to the all-knowing Internet in search of a recipe for simple pancakes, and this link came up first. I liked the recipe because it was simple and cheap, the reviews I read were also encouraging, and the next day, having bought the necessary products, I got down to business.
Well what can I say. The first pancake, surprisingly, didn’t turn out lumpy, but even quite nice. But, however, the amount of dough stated as enough for 7 pancakes (which is what I was counting on) ended already on the 4th, and this is still somehow not enough. In total, 14 pieces were planned - 7 milk and 7 kefir, enough for a company of 3 people, but 8 is still not enough. True, it didn’t come down to kefir ones; a colleague arrived in time and baked the remaining pancakes according to her own recipe. So I still have “kefir” experience ahead of me, but I can tell you about “milk” experience. Well, firstly, as I already mentioned, the dough was enough for a much smaller number of pancakes, and secondly, as written, I greased the frying pan with oil under the 1st pancake, and as a result it turned out to be very oily, thin and pale, as written about the rest , they say, the oil in the dough will do its job, but my pancakes turned out to be somewhat hard and immediately browned evenly on one side to a brownish-golden hue, while the other side, after turning over, browned only with dark brown spots on a pale background. I baked it in a very high-quality Tefal frying pan with a Teflon coating, of course. I have a glass ceramic stove, I chose 4 at random for frying pancakes. The taste of the pancakes was basically okay, quite decent, I made them with strawberry jam filling. so, as they say, it’s good, but not enough. and not quite so smoothly. yes, and yet for beginners it is better to indicate the exact proportions, the phrase “to taste” about salt and sugar really confused me, because I had never baked pancakes before, so it was completely unclear to me within what limits this “taste” should be - maybe , a glass, or maybe a teaspoon. So for the “pioneers” it is still better to at least designate some boundaries. But anyway, thanks for the recipe! I will try more kefir ones.

02/27/2014 – Lenochka Gurova (guest)

Great recipe. And here’s my advice: pancakes will be much tastier if you use whole grain flour instead of (or together with) regular flour.
Try it, I was very pleased with the result
Check out my photo report here – http://qps.ru/xT3gb
Have a nice day and good mood!

01/26/2012 – Alinka-malinka (guest)

Thank you very much for such a simple and most importantly DELICIOUS recipe. Today I baked pancakes for the first time in my life, and everything turned out great. I fried it in a cast iron frying pan - it turned out to be much better than in a Teflon one :-))
And also: to avoid lumps, I used a MIXER. As a result, everything was quickly mixed and NO LUMPS!
Next time I want to try adding cinnamon or vanilla to the pancakes, for example. BOON APPETITE AND CULINARY VICTORIES TO EVERYONE.

Yes, a cast iron frying pan is powerful) I’m glad the pancakes turned out delicious) Thanks for the review!)

12/16/2011 – Zhenya)) (guest)

and I baked pancakes for the first time in the sixth grade, now I’m in the seventh, I seem to be complaining about my memory, but I can’t remember all sorts of recipes. ((is it necessary to add so much flour??

Delicious recipe for making pancakes from pancake flour. Grease the frying pan with oil and heat it up. Distribute the dough throughout the pan. Fry the pancakes on both sides until golden brown.

Pancake flour was invented in the last century to make life easier for working women without having to spend a lot of time baking. Even novice housewives can easily and quickly prepare pancakes.

Thanks to pancake flour, they turn out thin and unusual. The traditional recipe includes eggs and milk. The filling can be cottage cheese or another product. They will make a hearty and delicious breakfast. The salty filling turns pancakes into a main course, and caviar and salmon into an appetizer for the buffet table.

Different manufacturers may change the composition of flour. In this regard, before preparing pancakes, you need to study the instructions on the package. It can indicate the composition of the ingredients for baking.

The pancakes can be served with ghee, honey, sweet syrup and sour cream, and also stuffed with various salty or sweet fillings.

Time consumption – 45 min.

Servings – 10.

Ingredients for pancakes made from pancake flour:

1. 1 cup pancake flour.
2. Milk - 1 glass.
3. 1 egg.
4. Sugar – 1 tbsp. l.

How to make pancakes from pancake flour with milk

The egg is mixed with sugar and salt and filled with milk. The sifted flour is added to the ingredients. The dough must be mixed until smooth. It should sit for 15 minutes.

Heat the frying pan and grease it with oil. Pancakes are baked on both sides. To prevent the flour from settling to the bottom of the container, stir the dough from time to time.

Pancakes made from pancake flour with pear

Time consumption - 1 hour.

Number of servings – 15.

Ingredients for pancakes made from pancake flour with pear:

1. Pancake flour - 2 cups.
2. Boiled water or milk – 2 cups.
3. Refined oil – 1 tsp.

Filling (1 way):

1. Pear – 4 pcs.
2. Brown sugar – 3 tbsp. l.
3. Rum – 1 tbsp. l. (optional).
4. Butter – 10 grams.
5. Cinnamon.

Filling (2nd method):

1. Sliced ​​pears – 1 kg.
2. Sugar – 300 grams.

There are 2 ways to prepare the filling:

1. Pears are cut into cubes. Then they go into a frying pan with butter, sugar powder and a cinnamon stick. Simmer everything over low heat for 3 minutes, stirring constantly. Pour rum over the ingredients and set fire (optional). Cook for a couple more minutes. Instead of pears, you can take apples and prepare the filling from them.
2. You can prepare the filling in advance. Chop the pears, add sugar powder to them, mix and leave to brew for 8 hours. We sterilize jars. Bring the mixture to a boil, pour into jars and seal. The jars are covered with thick cloth. After the jars have cooled completely, put them in a cool place.

At any time you can open the jar and stuff the pancakes with the prepared filling.

The flour is sifted into a container, poured with boiled water or milk and mixed well with a whisk. To eliminate lumps, add vegetable oil and mix again. The dough should not be too thick.

The frying pan is greased with oil and heated. Distribute the dough throughout the pan. Fry the pancakes on both sides until golden brown.

Stuff the finished pancakes with the prepared pear filling. You can decorate them with powdered sugar, pear syrup, and a sprig of mint.