Pancakes with milk: Classic recipes for delicious pancakes. Pancake recipe per liter of milk for a large company

15.08.2019 Pancakes, pancakes, pancakes, cheese cakes

For a large family, it takes a lot of pancakes. As a rule, the standard rate of liquid for making pancakes is 300-500 milliliters of milk or water (other liquid), but very few finished products are obtained from this portion. We will tell you how to make pancakes for 1 liter of milk, while observing the proportions of flour and liquid, sugar and salt, how many eggs and other ingredients to add so that the result will delight you and your gourmets.

Ingredients

The main ingredients of absolutely any pancake are, of course, milk, flour, sugar. Eggs, baking powder or soda are not always present in the recipe, but the dough, to which flavors are added, the eggs turn out to be softer, ready-made pancakes - lush and juicy.

Therefore, prepare the following products for fragrant soft pancakes:

one per liter of fresh milk of high fat content (optimum 3.2%);
a large pinch of salt;
3-4 medium sized eggs;
14 grams of baking powder (2 small packs of 7 grams or 2 rounded teaspoons);
two full glasses of white flour;
5 tablespoons of odorless vegetable oil + 1-1.5 tablespoons for greasing the pan;
Put sugar to taste: classic sweet pancakes will require about 3 tablespoons, but if you need unsweetened dough, add one level tablespoon of sugar.

Keep in mind that thin pancakes can only be made from batter, so you may need less flour. And so that the first pancake and all subsequent ones do not come out lumpy, the pan will have to be greased. For these purposes, you can use not only vegetable oil, but also a small piece of fresh bacon (without spices and herbs), cooking oil or butter / margarine.

Cooking method

We start the preparation by kneading the dough, which will later turn into delicious pancakes with milk:

Pour about a third of the milk into a small saucepan and heat. It is not necessary to boil it; it is enough to bring the milk to a temperature of about 40 degrees. This must be done in order for the dry ingredients to dissolve completely.
Now add salt and sugar to warm milk, stir vigorously with a whisk so that all grains melt.
Break the eggs here and beat the mixture with a whisk. You can also use a mixer to speed up the beating process.
Now pour in the vegetable oil and stir. It will not be possible to completely combine the dairy base with vegetable oil, since butter has a lower density than milk.
In a separate bowl, combine the baking powder and the sifted flour, then add this mixture in portions to the milk mixture. Stir well and dilute with the remaining milk. At this stage, it is important to control the amount of milk added so that the dough is not too liquid, but also not thick.
Now the dough must be kept under a napkin for about a quarter of an hour so that the flour swells and all the components are properly combined. Only after this settling can you start frying pancakes.

It is very important that the proportion is observed: 2 cups of flour per 1 liter of liquid. If you put more eggs, then, accordingly, you need to reduce the portion of milk, and vice versa. This ratio also depends on the quality of the flour.

We fry the pancakes, as usual, in a hot frying pan greased with vegetable oil. Pour 1 milk pancake into a fully preheated pan, it is better to pour out the excess oil beforehand. On each side, the pancake is fried until golden brown, and faster on the back. It is better to turn them over with a wide silicone or wood spatula.

Grease pancakes in milk (1 liter) with butter immediately, while they are still hot, put in a high pile so that the melted butter evenly glorifies the entire slide of pancakes.

By the way, such pancakes can be brewed. Custard pancakes with milk are prepared in the same way, only flour and milk are pre-brewed over the fire, and only then eggs are added to this dough one by one. Such pancakes are more plastic and are well suited for stuffing with various fillings - jam, salads, minced meat or fish, fruit or berry mixtures, and so on.

How to cook a recipe for classic pancakes for 1 liter of milk - a complete description of the preparation so that the dish turns out to be very tasty and original.

Pancakes per liter of milk

Pancakes per liter of milk very tasty and satisfying, you should definitely learn how to cook them in order to delight your loved ones with a delicious homemade dessert. This is one of the very first pancakes that began to be prepared in Russia. To this day, every housewife should be able to cook them in order to prove her culinary skills. They are prepared quickly and will please everyone, because these are very tender pancakes. You can eat with sweet fillings or add various meat or vegetable fillings. For convenience, it is better to collect all the ingredients on the table in front of your eyes. Wheat flour must be sifted through a sieve in advance. Measure out all loose products in a separate bowl. Of course, if you have a perfect eye, the measurement step can be dispensed with.

So, you need to prepare the following products:

milk - 1 l;
chicken egg - 3 pcs.;
salt - 1/3 tsp;
sugar - 2 tablespoons;
baking soda - 1/2 tsp;
flour - 2 glasses;
vegetable oil - 2 tablespoons

We prepare the dish as follows:

First you need to mix the flour with the eggs. Then salt and sugar are added to your taste or recipe, as it is more convenient. Beat until the last lump disappears. The mass should be smooth and fluffy. Pour milk into a bowl gradually. Little by little. The dough is liquid. This is how it should be. Add vegetable oil and soda last. We heat the frying pan. No need to pour oil. Only lubricate. If you are not sure how to turn a large pancake, pour a little dough. Fry until light and golden brown. Next, gently prying it with a spatula, turn the pancake over to the other side. If the pancake is crumpled, then just gently spread it with your finger or a spoon. Leave the other side for 5 seconds. Remove the finished pancake, grease the pan and continue to fry the rest of the pancakes. Voila! Beautiful and delicious pancakes are ready to eat. Wrap the filling in them or serve like this with jam, sour cream or honey. And for those who like to experiment, we recommend trying pancakes in brine. the recipe of which you will find on our portal.

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Therefore, prepare the following products for fragrant soft pancakes:

one per liter of fresh milk of high fat content (optimum 3.2%);
a large pinch of salt;
3-4 medium sized eggs;
14 grams of baking powder (2 small packs of 7 grams or 2 rounded teaspoons);
two full glasses of white flour;
5 tablespoons of odorless vegetable oil + 1-1.5 tablespoons for greasing the pan;
Put sugar to taste: classic sweet pancakes will require about 3 tablespoons, but if you need unsweetened dough, add one level tablespoon of sugar.

Cooking method

We start the preparation by kneading the dough, which will later turn into delicious pancakes with milk:

Pour about a third of the milk into a small saucepan and heat. It is not necessary to boil it; it is enough to bring the milk to a temperature of about 40 degrees. This must be done in order for the dry ingredients to dissolve completely.
Now add salt and sugar to warm milk, stir vigorously with a whisk so that all grains melt.
Break the eggs here and beat the mixture with a whisk. You can also use a mixer to speed up the beating process.
Now pour in the vegetable oil and stir. It will not be possible to completely combine the dairy base with vegetable oil, since butter has a lower density than milk.
In a separate bowl, combine the baking powder and the sifted flour, then add this mixture in portions to the milk mixture. Stir well and dilute with the remaining milk. At this stage, it is important to control the amount of milk added so that the dough is not too liquid, but also not thick.
Now the dough must be kept under a napkin for about a quarter of an hour so that the flour swells and all the components are properly combined. Only after this settling can you start frying pancakes.

Grease pancakes in milk (1 liter) with butter immediately, while they are still hot, put in a high pile so that the melted butter evenly glorifies the entire slide of pancakes.

Pancake recipe for 1 liter of milk (thin)

A step-by-step recipe for pancakes for 1 liter of milk is known to many housewives. After all, such a dessert is very popular in our country. If you do not know exactly how to knead the pancake dough, and then fry it in a pan, then we will talk about this in the presented article.

General information about homemade dessert

Before describing a step-by-step recipe for pancakes for 1 liter of milk, you should tell what such products are.

Pancakes are culinary products that are prepared by roasting (sometimes baking) a batter. It is poured into a hot frying pan, and then shaped into a round shape by tilting the dishes in different directions.

Pancakes are served with completely different appetizers. Sometimes such products are stuffed with minced meat or some other filling.

Delicious and thin pancakes: classic recipe (for 1 liter of fresh milk)

It's no secret that many Russian families start a good morning with delicious fatty pancakes. If you have 1 liter of milk, as well as other ingredients necessary for the mentioned dessert, then you can delight all members of your family with a hearty and nutritious breakfast.

It should be noted right away that the dairy product used may be fresh or slightly sour. In any case, products based on it are very tasty.

So how to implement a recipe for pancakes for 1 liter of milk? To do this, you should purchase:

fresh cow milk (take only high fat content) - 1 l;
medium-sized eggs - 3 pcs.;
wheat flour - 2 full glasses;
white sugar - 20 g (according to your own taste);
baking powder - 15 g;
table salt, not very coarse - 1-2 dessert spoons (to your liking).

Preparing batter from fresh milk

All housewives should know the recipe for pancakes for 1 liter of milk. Indeed, when properly prepared, such products are very thin, delicate and tasty.

To knead the pancake batter, about 300 milliliters of fresh cow's milk is placed in a deep container, and then three medium eggs are added to it. Whisk both ingredients vigorously with a fork, then add not very coarse table salt and white sugar to them one by one.

To completely dissolve the spices, beat the milk and egg mass with the same fork for some time. After that, sunflower oil and a free-flowing mixture consisting of sifted flour and baking powder are added to them.

By mixing the components with a spoon, a rather viscous dough is obtained. To make it more liquid, all the remaining milk is gradually poured into it. In this form, the base is covered with a lid and left aside for a quarter of an hour. This aging will help to obtain a more uniform dough.

The process of frying pancakes in a pan

The recipe for pancakes in question (1 liter of milk, 3 eggs) is classic. Therefore, he is known to so many people.

Fry delicious and hearty products for breakfast in a thick-walled frying pan. For this, a little oil is poured into it (about 30 ml), and then heated very strongly over high heat. Then, with the help of a ladle, the dough is laid out in a hot dish and, by means of tilts in different directions, distribute it over the entire bottom. In this form, the milk pancake is fried until its lower part is browned. Turning the product over with a spatula, it is prepared for a similar time.

Serving pancakes for breakfast

Now you know the step-by-step recipe for pancakes for 1 liter of milk. Thin products are stacked on a flat plate, and then alternately greased with fresh butter. This breakfast is served with tea, as well as condensed milk or honey.

A very simple recipe for pancakes with milk (1 liter)

If you do not like classic pancakes, then you can use another recipe for their preparation. For example, such products turn out to be very tasty if you add not fresh, but slightly sour milk to them. Pancakes made in this way will have a pleasant sourness, as well as a certain dampness.

To make delicious homemade pancakes, we need:

slightly sour cow's milk - 1 liter;
medium-sized eggs - 2 pieces;
wheat flour - 2 full glasses;
white sugar - 20 grams (to your liking);
sunflower oil - 4 large spoons in the dough, as well as for frying the product;
table soda - 1 small spoon;
table salt is not very coarse - 1-2 dessert spoons (to your liking);
boiled chilled water - add at your discretion.

Knead sour pancake dough

The recipe for pancakes in question (2 eggs, 1 liter of milk) is especially suitable for those who very often have a dairy product left over and then turn sour. A kind of curdled milk is slightly warmed up in a deep bowl, after which table soda is added to it and mixed intensively.

As soon as the sour milk stops frothing, white sugar and not very coarse salt are added to it. Chicken eggs are also broken into the dishes.

After mixing the components again, a yellowish mass is obtained. Sifted flour is gradually added to it. The result is a viscous dough. You will not be able to make thin pancakes out of it (only thick pancakes), so it is recommended to dilute it by pouring in a little chilled boiling water.

Heat treatment process

It doesn't matter what kind of milk you use to make thin homemade pancakes. In any case, they should be fried in a hot frying pan, in which you must first add a little sunflower oil.

Products cooked with sour milk product are tender and soft. However, they must be completely covered with small holes.

Serving to the family table

After frying the products until golden brown, they are greased with fresh butter (butter) and placed in a stack on a flat plate. They are served hot to the family table. In this case, the products must be doused with wedge or some other syrup, and also decorated with fresh berries or fruits.

To get delicious homemade pancakes, you need:

Knead the dough thoroughly (you can use a blender) and keep it aside for about a quarter of an hour (so that the added flour is completely softened).
Put the dough into the pan quickly and immediately tilt it in different directions.
Pre-heat the dishes greased with sunflower oil.
Turn products over to the other side only after their upper part is completely dry and covered with multiple holes.
Immediately grease the dessert with fresh butter (until the pancakes are cold).

If you follow these requirements, you will definitely get a hearty and tasty dessert that none of your family members can refuse.

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Pancakes with milk classic

1. Take a large bowl and pour flour, sugar, salt into it.

2. Add soda quenched with vinegar, eggs. Stir well.

3. Pour in half the milk and beat with a mixer until smooth.

4. Add the remaining milk and add 1.5 tbsp. l. oils. Beat well again and let stand while preparing the workplace))

5. We need a cooking brush to smudge it. Those who do not have it, then you can wrap and tie a gauze around the teeth of the fork. Why can't you just pour oil into a frying pan? Because it will roll in large drops, and we need uniformity.

Pour the remaining oil into a saucer - we will dip a brush (fork) there and grease the pan with a thin layer before each pancake. Before heating, the frying pan must also be greased.

6. Heat a skillet over a fire between medium and high and reduce to medium - no more, otherwise the pancakes will quickly fry, but will remain raw inside. I am working on a 10 out of a possible 14 mode (this is for an electric stove), in a pancake pan.

7. You can start. Pour the dough into the pan half a ladle and spread it in a circular motion, while tilting it. We fry. When the edges turn golden, pry the pancake and turn it over. Everything is very simple!)))

Your Cook Lisa!)))

Photo recipe Pancakes with milk classic

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How to make pancakes with 1 liter of milk? What are the proportions?

For 1 liter of milk (but I'll make a correction that it is better not to fry pancakes in pure milk. It is better to do at least 50-50 with water, they turn out thinner. Well, this is everyone's business) 2 chicken eggs or eight quail eggs, then flour "by eye" , about 2-2.5 glasses, but look at the consistency of the dough, salt on the tip of a knife and that's it. I don't add soda, sugar too. The husband does not like sweets, and then I myself on top of sugar and it is believed that if you add sugar, you get tough pancakes. Oh yes! Vegetable oil! One hundred grams! When frying the first pancake, grease the frying pan quite a bit, and do not grease the pan for the next pancakes.

Before writing the answer to this question, I read 2 previous ones, or rather I read only the first sentences and I will tell you that 5-6 eggs per 1 liter of milk is a HUGE amount, unless of course you want to get rubber pancakes.

Compound: 1 liter of milk... 2 eggs (if you want to make spring rolls then you can add 3 eggs for more elasticity of the dough), flour (here I always take by eye, about 2-3 glasses), salt and sugar to taste, 1/2 tsp. slaked soda vinegar, vegetable oil in the dough.

Preparation: I break the eggs into a deep bowl, add salt and sugar to them and stir with a whisk, then pour in the milk, stir again. I add slaked soda, then the sifted flour while constantly stirring with a whisk. The dough should be dripping from the scoop, but not too runny. If you still get lumps in the dough, do not worry, leave the dough alone for 30-40 minutes and then stir again with a whisk. I pour a little vegetable oil into a hot frying pan and bake the first pancake, check how it is baked, if I can't turn it over, then the dough is liquid, I add a little more flour (now the main thing is not to overdo it, so I add a tablespoon with a slide). After baking the first pancake, I add about 1/4 cup of vegetable oil to the dough and no longer pour oil into the pan. The pancakes turn out to be thin and with a crispy edge (although the crispy edge remains while the pancakes are warm)

Pancakes in our family are very fond of, both with and without filling.

My method of making pancakes is simple. However, I do not use pure milk, for some reason they are not then airy and tender. For 1 liter of liquid, I combine 500g of milk and the same amount of boiled water. You need to take 2 or 3 cups of flour, and at first I do not add a lot of liquid to the flour, but at first I stir until the sour cream is even thick. And then I add the rest. Be sure to put 2 or 3 eggs in the dough, salt to taste, 1 tablespoon sugar, maybe less, half a teaspoon of soda, quench it with vinegar. I also add 2 tablespoons of melted butter, add 2 more tablespoons of melted butter. Then I mix everything well, without lumps, heat the pan and bake. Of course, if necessary, you can correct something in the dough, but basically you get good pancakes. And another tip, let the dough stand, and the more the better. In general, sometimes I prepare the dough in advance, and put it in the refrigerator, and the next day I bake it, but this is rare, but I definitely give the dough to stand before baking.

I know the recipe for thin spread pancakes.

For 1 liter of milk, you need to take 6 eggs, 5-6 tablespoons of sugar, a pinch of salt and flour (1 glass).

Mix the eggs with sugar and salt into a homogeneous mass, in another bowl mix the flour with a part of the milk until the state of liquid sour cream, add the eggs and the rest of the milk, beat with a mixer. The dough should be liquid, but "stringy", if it is very thick - add water. Then add 2-3 tablespoons of vegetable oil to it, stir.

Put a frying pan on the stove, moisten it with vegetable oil (it should be dry and greasy) and when it gets hot, pour in half a ladle of dough (it should spill over the pan.After a minute or two, turn the pancake over to the other side and fry it on it for about 1 minutes.

The filling can be sweet cottage cheese, jam, berries, whipped with cream. If you add only 1 tablespoon of sugar when kneading the dough, the pancakes will turn out to be unsweetened and you can fill them with meat and mushroom filling (in the form of minced meat), and the standard is considered to be the cakes with red caviar, which are often included in the menu of restaurants.

For 1 liter of milk we need: 150 grams of millet flour, 600 grams of wheat flour, 2-3 tbsp. tablespoons of sugar, salt, 25-30 grams of yeast, 80 grams of butter.

First, prepare the dough: dilute the yeast in warm water, add a small amount of flour (both varieties) and mix thoroughly.

We wait. The dough should rise and then "settle". When the dough goes down, add the rest of the ingredients and put it in a warm place, for 2-3 hours, the dough should ferment a little.

We fry as usual. Pancakes prepared in this way are amazingly tasty with or without filling.

The mixer bowl holds 2 liters, so it is very convenient to prepare pancake dough.

There are 2-3 eggs per liter of milk, but pancakes with 2 eggs do not creep either.

A little salt, and 3.5 tablespoons of sugar - the pancakes are normally sweet. The jam will be different. And about three glasses of flour. This is by eye, the dough should not be too thick, otherwise the pancakes will come out thick.

Vegetable oil can be added, but I do not add, we have enough frying pan. And if you add starch, then the pancakes are crispy.

Stir the dough with a mixer and bake.

From 1 liter of milk, about 22 pancakes are obtained, for a family of 5 people there are very few filled pancakes.

For 1 liter of milk - 5 eggs, 0.5 tablespoons of salt, 1-2 tablespoons of sugar, slaked soda, flour. Beat the dough with a whisk, it should turn out to be thick. Boil water in a kettle and continue beating the dough. pour boiling water in a thin stream until a liquid consistency is obtained. The dough should stand for 20-30 minutes. Then heat the vegetable oil in a frying pan and pour it into the dough, mix well again and you can bake pancakes, you do not need to grease the pan with oil anymore.

It all depends on whether you like pancakes on a thin crust, or fluffy pancakes. I don't like very thin ones, I cook pancakes often and for one carton of milk - one liter I need four eggs. Add flour by eye. Vegetable oil can be added directly to the dough, and you do not have to add to the pan every time, it is more economical.

You can also use a special pancake pan with a Teflon coating to make pancakes, I have it, it is very convenient.

The classic recipe for pancakes in milk without yeast for 1 liter of milk

The classic recipe for pancakes with milk is the surest and easiest way to prepare a delicious and satisfying dish for any table and for any occasion.

In the morning, those with a sweet tooth will enjoy a hearty breakfast of the finest pancakes with butter, honey or jam.

Those who prefer unsweetened stuffed pancakes will also be delighted with the recipe: after all, classic pancakes with milk come out not only tasty, but also very thin and elastic.

The classic recipe for pancakes in milk: a description of the preparation

Traditionally, thin pancakes are served with caviar, honey, grated nuts, sour cream or jam. Also, from pancakes according to this recipe, you can easily and without problems make spreads (pancakes with cottage cheese).

The latter option is more suitable for those who prefer to eat solid food and not exceed their calorie intake. After all, cottage cheese gives thin pancakes satiety - you won't eat many of these, but you will be satiated very quickly and for a long time.

Here is a simple recipe for making classic pancakes with milk. Follow the simple steps and you will have a great dish!

Milk - 1 Liter
Eggs - 5 Pieces
Salt - 1/3 Teaspoon
Sugar - 2 Tbsp. spoons
Soda - 0.5 Teaspoons
Flour - 900 Grams
Vegetable oil - 3 tbsp. spoons
Water - 250 Milliliters (Boiling Water)
Butter - 150 Grams

It is necessary to beat the eggs with milk, add salt and sugar, soda and mix the mass thoroughly.
Slowly add flour and continue stirring thoroughly. Add vegetable oil and water, stirring constantly to avoid clumping.
Leave the bowl for 20 minutes. When time has passed, we take a frying pan, put butter on it, and melt it. Pour the batter into the scoop and wait for the pan to heat up. Next, pour the dough into the pan in a thin stream, forming a circle.
Fry the pancakes over medium heat for about 1.5 minutes, turning over. The pancakes should be very thin. Add butter to the skillet as needed.
Next, put the finished pancakes on a plate, forming a stack. Cover the pile with a tea towel, allowing the pancakes to brew. The dish is ready!

Pancakes with milk fluffy without yeast recipe

Pancakes are loved and baked in every family. They even judge the culinary abilities of the hostess by the ability to bake pancakes. Pancakes are served with jam, sour cream, various fillings, sweet and not sweet. Pancakes are baked with baking.

The most delicious pancakes with milk per 1 liter, always successful, are baked according to this recipe.

Ingredients:

500 grams of flour (sift).
1 liter of milk.
1 teaspoon of salt.
2 teaspoons of sugar.
3 eggs.
50 grams. vegetable oil.
0.5 teaspoon of baking soda.
2.5-3 cups of boiled water.
vanillin optional.

How to make the most delicious pancakes with milk:

Eggs are broken into a deep bowl, salt and sugar are thrown, and gently beat. It is convenient to do this with a blender with a whisk attachment.

When the eggs beat a little and the mass is already homogeneous, add milk - 3 glasses.

Stir and add flour. Knead the dough carefully without lumps. It turns out like thick sour cream and looks like pancake dough. Now add soda and knead with a whisk, adding portions of the remaining milk. The dough becomes thinner, but still thick for pancakes.

Therefore, dilute it with hot water. Set the dough aside.

Take a pan for baking pancakes, put it on the fire and heat it up. Oil is poured into a hot frying pan and kept on fire until "haze", ie. heated until the oil begins to smoke. Remove the pan from the stove, pour the butter into the dough and stir at the same time. Caution: the oil will boil and splash, but not too much. The dough will become slightly thicker. Now you can pour the dough into the hot pan for baking the first pancake.

It is convenient to pour the dough with a small ladle. Collect half a ladle and pour it quietly into the middle of the pan, at the same time tilt it in different directions so that the dough is distributed over the entire surface. They also try not to pour the dough on the sides, there it will burn to the pan.

When one side of the pancake is browned, take a skewer and pass it around the pancake along the side of the pan, as if lifting the edge of the pancake, grab the edge of the pancake with your fingers and turn it over to the other side, bake and remove - the pancake is ready.

The first pancake will be baked faster because it is poured into the pan immediately after the boiling oil. The pan is no longer smeared; there is enough butter in the dough to bake all the pancakes. The burner fire is set to medium, and if the burner is large, then even less.

If the farm does not have a pancake maker, but you want pancakes, you can bake them in any heavy (cast-iron) pan. It must be very heated, wiped well with a cloth with salt (3-4 tablespoons), right on the stove and rinsed well from salt, wiped dry. She's all ready for baking pancakes. Then they treat her like a pancake maker.

Bon Appetit!!!

Have you tried it yet? The taste is very interesting, unusual, I recommend it.

A step-by-step recipe with a photo specially for the Sitaya family site.
Best regards, Galina Nikolaevna.

Have to take:

liter of milk;
two chicken eggs;
granulated sugar - two tablespoons;
a pinch of salt or more, added if desired;
soda at the end of a teaspoon;
vinegar, about a third of a tablespoon;
cooking oil, vegetable, you will need about 6 tablespoons;
flour must be taken of the highest grade, you need 300 grams.

The amount of flour in this recipe depends on the preferences of the hostess: if you want to get thin pancakes, you should take less flour, for more fluffy pancakes, you need to take more.

Cooking process:

Warm up the milk a little - the ingredients will dissolve better in a warm liquid;
Beat eggs in a mixing container, slowly adding sugar, add salt;
In the egg base, extinguish the soda with vinegar, beat again;
Add the prepared mixture to the milk, stir;
Pour in the sifted flour, mix gently;
Prepare a clean frying pan;
The pan should be well calcined, pour in sunflower oil;
Pour the dough into a frying pan, bake pancakes on both sides.
The first pancake is baked with oil in the frying pan itself, starting from the second, the butter is added to the dough itself, but it is no longer added to the pan.

Such pancakes with milk can be eaten without filling, or you can add the one that you want to eat today.

With sour milk

When sour milk is found in the house, you can use it. If the amount of sour milk does not reach one liter, the lack of mass can be supplemented with another liquid. For example, take half a liter of sour milk and half a liter of regular milk or water.

For the recipe you will need:

two large or three small eggs;
three tablespoons of granulated sugar;
salt on the tip of a teaspoon;
a glass of wheat flour;
liter of sour milk, if necessary add another liquid.

To make the pancakes bake and not burn, you should choose a specialized pancake pan.

Cooking process:

Break eggs into a large mixing bowl, add sugar and salt, stir;
Next, a liter of liquid is poured, sour milk and, if necessary, another liquid to maintain the required volume, mix;
Add vinegar slaked soda;
Add sifted flour to the pancake liquid in portions, stirring gradually;
Let the dough rest for 30 minutes;
Stir again and bake in a seared skillet with oil.

The dish is eaten with sour cream or whipped cream, garnished with fruit.

With sour milk and no eggs

For those who abstain from eating eggs - and this may be allergies, diet or other reasons - a special recipe is suitable.

To get delicious pancakes without eggs you will need:

400 milliliters of sour milk;
600 grams of fresh milk;
two pinches of salt;
half a tablespoon of granulated sugar;
flour needs 200 grams;
a tablespoon of butter, you will need to melt it.

Cooking point by point:

The large mixing bowl combines sour milk and fresh milk;
Add salt, sugar and mix;
Sifted flour is added to the liquid;
Then melted but not very hot butter is added, re-mixed;
Next, the dough needs to be infused for at least two hours;
Bake pancakes without eggs in a preheated, oiled skillet.

If you use a non-pancake pan when baking, then you should choose a pan with low sides: it will be easier to turn and remove the finished pancake, and with a thick bottom - the pan will warm up enough, but the pancakes will not burn.

Custard pancakes with yeast and milk

It is also proposed to make yeast pancakes with milk without using eggs, they will not become less tasty from this.

You will need:

a liter of fresh milk;
yeast, 30 grams;
wheat flour - four glasses;
five tablespoons of wheat flour;
six tablespoons of granulated sugar;
two pinches of salt;
five tablespoons of sunflower oil.

Manufacturing process:

Dissolve yeast in a glass with milk;
Then pour the dissolved yeast into a large mixing bowl, add salt and sugar;
Slowly add sifted flour;
Beat the mass with a mixer, leave the dough to rise in a warm room for half an hour;
The dough will come and you can bake, heat the pan and pour oil on it, bake pancakes.

Pancakes are perfect for filling them with savory filling. Salted fish, pate and vegetables work well. You can think of as many options as your heart desires.

Lush milk pancakes with boiling water

Fans of thick pancakes will love the following recipe:

five large chicken eggs;
liter of milk;
about half a glass of boiling water;
six tablespoons of sugar;
half a teaspoon of salt;
500 grams of wheat flour;
60 grams of butter.

Beat the eggs, gradually adding sugar and milk;
Add salt, mix everything;
Add melted butter;
At the very last moment before baking, add half a glass of boiling water, stir again and quickly start baking;
Bake in a well-heated skillet with butter.

These lush pancakes will appeal to those with a sweet tooth. They can be eaten with sweet fruit syrup. They will be especially tasty when sprinkled with maple syrup.

Following these steps, you can get an amazing pancake cake, for this you need to lay out the pancakes in a pile, greasing each with your favorite filling, decorate with fresh fruit on top, and add whipped cream to the portions.

With cheese and herbs

Large amounts of savory pancakes can be prepared with the following ingredients:

300 grams of hard cheese, you can take not very expensive varieties (Russian, Dutch, Poshekhonsky);
one liter of milk;
four chicken eggs;
two glasses of wheat flour;
a teaspoon of salt;
a tablespoon of sugar;
about two tablespoons of vegetable oil;
a bunch of freshly washed dill.

Cooking sequence:

Heat milk until warm;
Mix with sugar, add salt and eggs;
Add sifted flour;
Add finely grated cheese;
Pour in finely chopped dill, mix everything well;
Bake in a well-heated, greased skillet.
Moisten the baked pancakes with oil.

If you fill the pancakes with a filling of salted cottage cheese and add a little red pepper to the cottage cheese, the dish will become spicy.

Pancakes for 1 liter of milk (video)

Making pancakes is a tradition and a pleasant pastime. Pancake baking can be turned into art. It is enough to find your favorite recipe and master it perfectly, adding more sophistication and sophistication to the dish every time.

Step-by-step recipes for making pancakes for 1 liter of milk with cottage cheese, jam, American style

2018-02-27 Ekaterina Ivanova

Grade
recipe

9802

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

4 gr.

5 gr.

Carbohydrates

25 gr.

163 kcal

Option 1: The classic recipe for pancakes for 1 liter of milk

Pancakes are one of the main prides of Russian cuisine. They were originally served on all holidays, and on Maslenitsa it is still customary to eat them during the week, seeing off the winter and welcoming the spring.

Ingredients:

4 eggs;
1 liter of milk;
400 grams of flour;
100 grams of sugar.

Step by step recipe

Beat eggs with a blender or whisk until fluffy foam forms. Then sweeten and season with salt, stir until completely dissolved.

Pour flour into the egg mixture in small portions, stirring thoroughly to avoid lumps.

Pour milk, stir. The mixture should become liquid and have a uniform consistency. Let the dough steep (about thirty minutes).

Heat a skillet over medium heat, lightly grease with oil.

Pour two tablespoons of dough (half a ladle) into the pan into the pan, then tilt the pan in opposite directions, allowing the dough to spread over the entire surface of the pan.

When the tips of the pancakes are dry, gently turn the pancake over, and fry on the other side for another minute.

Put the finished pancake on a dish, if desired, grease with a piece of butter. Put each subsequent pancake on the previous one, greasing with oil on top.

Classically prepared pancakes can be eaten as an independent dish, or seasoned with jam, sour cream, condensed milk. Most often they are served with tea or coffee, instead of dessert. And if you stuff them with various fillings: cottage cheese, meat or cabbage, then you can make an independent hearty second dish.

Option 2: A quick recipe for classic pancakes for 1 liter of milk

Openwork pancakes primarily differ from traditional ones in appearance, although in terms of taste they are very close to them. It's not a shame to put such on the table in front of guests, besides, children love them very much, especially with condensed milk.

Ingredients:

4 eggs;
1 liter of milk;
300 grams of flour;
100 grams of sugar;
10 grams dry yeast;
a pinch of salt.

How to quickly prepare classic pancakes for 1 liter of milk

Add the quiver to the milk and stir. Milk should be warm (not boiling water).

Pour sugar into a bowl with milk, stir and leave for twenty minutes.

Gradually add flour to the mixture, mix well to avoid the formation of lumps.

Add eggs to the dough, mix everything thoroughly so that the consistency of the dough is uniform. The dough should come out liquid.

Pour the dough into a well-heated frying pan and distribute evenly over the entire surface. Grill each side for one minute over medium heat.

Pancakes prepared for 1 liter of milk can be served with tea with honey, jam, sour cream. You can try wrapping boiled sausages or boiled chicken in them.

Option 3: American pancakes for 1 liter of milk

American pancakes or pancakes are a hearty, tasty, but not quite usual dish for a Russian person. These pancakes are surprisingly quick to prepare, usually for breakfast. They are fried without the use of oil, so it is best to use a non-stick pan.

Ingredients:

4 chicken eggs C1;
1 liter of milk (4.5 cups);
500 grams of flour;
100 grams of sugar;
0.5 teaspoon of citric acid.

Step by step recipe

Beat eggs in a deep bowl with a blender until foam forms. Then add sugar and salt, stir until completely dissolved.

Pour the sifted flour over the eggs in small portions, mix thoroughly to avoid the formation of lumps.

Pour milk into a bowl, stir. The mixture should be smooth and fluid.

Add vegetable oil to the dough and stir. The dough should be smooth.

The pan needs to be heated well.

Fry pancakes over medium heat, without using oil.

Pancakes are fried on both sides until golden brown crust appears.

Pancakes can be served with a variety of syrups, honey, jam and fruit. This delicacy not only looks beautiful, but also delicious. Another interesting option for stuffed pancakes, wrap it in them like in a bag and tie it with a sprig of fresh dill. Looks original and festive.

Option 4: Classic pancakes with jam

Adding a fruit or berry component to pancakes will diversify and enrich the taste of a familiar dish, for example, bananas or apples, but first they must be finely chopped.

Ingredients:

4 eggs;
1 liter of milk;
800 grams of flour;
100 grams of sugar;
600 ml blueberry jam;
a pinch of salt.

How to cook

Beat eggs with a blender.

Pour milk to the eggs, mix everything well, sweeten.

Add jam to the dough, mix.

Add oil to the dough, mix everything thoroughly, so that the mass becomes homogeneous.

Add flour to a bowl in small portions, stirring well to avoid clumping.

Warm up the frying pan. Fry the pancakes over medium heat without oil on both sides until golden brown. Then put on a plate on top of each other.

As an additional ingredient, you can use jam, which does not require pre-processing before cooking. Just keep in mind that if raspberries and blueberries give a sweet aftertaste, then gooseberries and currants give sourness. The amount of sugar for such pancakes is determined by the hostess herself: you can do without it altogether.

Option 5: Pancakes for 1 liter of milk with cottage cheese

Do not confuse curd pancakes with curd cakes - these will be pancakes. Cottage cheese and milk are used in a one-to-one ratio, which is why the dough comes out the same as with milk, and the pancakes themselves are the same thin. This recipe allows you to give ordinary pancakes a pleasant aftertaste and tenderness of cottage cheese.

Ingredients:

1 liter of milk 2.5% fat;
800 grams of cottage cheese (any fat content);
4 chicken eggs C1;
440 grams wheat flour;
400 grams of sugar;
4 grams of cinnamon.

Step by step recipe

Beat the egg until frothy, add sugar and salt.

Sift the flour, then gradually add to the mixture, stir so that no lumps form.

Add milk to the egg and flour, mix.

Put cottage cheese, mix thoroughly, you can use a blender.

Pour vegetable oil into the dough and stir until a homogeneous mass should form.

Add cinnamon to the dough and leave to brew for fifteen minutes at room temperature.

Preheat a frying pan.

Fry over medium heat, without oil, until the pancakes are golden brown on both sides.

This delicacy can be served with any drink: tea, coffee, fresh milk. Pancakes can be poured with jam, sour cream, condensed milk or eaten without any additives.

Option 6: Pancakes for 1 liter of milk without eggs

Pancakes made without using eggs are great for people who are allergic to chicken protein. The recipe will also save in a situation if there were no eggs at home. Moreover, such pancakes are in no way inferior to traditional ones in taste. The recipe is very simple and does not require special culinary skills, so even a novice hostess can handle it.

Ingredients:

1 liter of milk 2.5% fat;
800 grams of wheat flour;
100 grams of sugar;
baking powder.

Step by step recipe

Mix flour with baking powder, sweeten, salt.

Pour milk to the dry mixture, stir so that there are no lumps.

Add vegetable oil to a bowl and stir. Leave to brew for ten minutes.

Preheat a frying pan.

Fry over medium heat without oil on both sides until golden brown.

Put the pancakes on top of each other on a plate, if desired, grease each with butter.

Pancakes can be served without everything or with toppings. Pour on top with honey, sour cream, jam, or pour hummus or guacomole into separate bowls. So each guest can choose a pancake to their liking. The finished dish can be stored in the refrigerator for one or two days, but before serving it, you should not reheat the pancakes in the microwave, but fry them a little in a pan.