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

Cooking instructions

Cooking time: 30 minutes

Video: Granny's thin pancakes with milk. DELICIOUS MENU. Step by step cooking

Video: How to cook pancakes with milk and butter WHAT TO COOK

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Pancakes are delicious with milk proven recipe

Pancakes with milk - general cooking principles

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

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

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

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

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

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

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

Pancakes with milk - preparing food and dishes

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

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

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

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

Milk Pancake Recipes:

Recipe 1: Pancakes with milk

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

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

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

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

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

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

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

Recipe 2: Pancakes with milk Openwork

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

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

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

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

Recipe 3: Pancakes with milk with starch and vanilla

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

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

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

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

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

Recipe 4: Pancakes with milk Custard with yogurt

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

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

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

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

Recipe 5: Pancakes with milk and yeast

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

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

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

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

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

Recipe 6: Pancakes with milk with yogurt

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

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

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

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

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

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

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

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

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

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

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

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

Thin pancakes with milk and butter

1. Whisk eggs, sugar, salt in a deep bowl, add a glass of warm milk, mix, then add a glass of flour, whisk well, pour in another glass of warm milk, mix.

2. Pour the resulting mixture back and forth with a ladle and pour back into the bowl several times, leave for 15 minutes.

3. Preheat a pancake pan, add a tablespoon of oil to the mixture before frying and mix well.

4. Pour an incomplete ladle into a frying pan with a diameter of 20 cm and fry until tender for half a minute, then turn over and fry for a few seconds, put the resulting pancake on a plate and grease with a piece of butter planted on a knife, repeat the procedure for the rest of the pancakes.

Thin pancakes with milk: classic and new recipes

With the arrival of Maslenitsa, I want to bake a whole plate of thin pancakes in milk to treat all relatives, friends and, of course, myself! For this bright holiday, salty and sweet pancakes are prepared, served with different fillings, jams, chocolate. Interestingly, you can cook pancakes with milk in different ways: there are as many housewives, there are so many recipes, but many of the methods have become traditional.

A selection of recipes for thin pancakes

It is convenient to wrap the filling in thin pancakes, they do not break and keep their shape well. Even a novice hostess can cope with baking, the main thing is to take a frying pan to which they do not burn, so that the pancakes do not break when turning over.

Traditional recipe for thin pancakes with milk

They cook quickly, have a pleasant yellowish color. They can be called universal, since they are combined with different sweet and salty fillings. This recipe will take 40 minutes to make pancakes.

Ingredients for 4 servings:

• 5 small eggs or 4 large;
• sifted first grade flour - 400 grams;

1. Beat eggs with sugar, for this you can use an electric mixer. It is most convenient to do this in a special tall glass so that the base of the dough is not splashed.
2. Pour the resulting mass into a deep bowl, gradually add salt, flour and milk, stir until smooth. Important: for the dough to turn out without lumps, take milk at room temperature.
3. We leave for 20 minutes.
4. Stir with a ladle, add sunflower oil.
5. Fry in a well-heated skillet without additional oil.

Custard pancakes with milk and boiling water

These thin pancakes are made without sugar, so they go well with mushroom and meat fillings. It will take fifteen minutes to prepare the dough.

• 1 cup flour
• 2 eggs;
• a glass of milk and boiling water;
• salt - a pinch;
• 2 tbsp. l of vegetable oil.

1. Beat eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
2. Add cold milk, flour and continue whisking.
3. When the dough turns into a homogeneous mass without lumps, add the vegetable oil.
4. Before baking pancakes, grease a skillet with butter or vegetable oil.

Most housewives will agree that these are the best milk pancakes as they cook quickly and taste great!

Pancakes with butter

How to make pancake dough with butter? Easier than you think: we prepare traditional dough, add butter instead of vegetable oil, or in a 1: 1 ratio. Cooking time - 35 minutes.

• milk - two glasses;
• flour - one glass;

Butter Sugar

You can add butter to the dough or use it in a more interesting way: chop it on the tip of a knife and grease each pancake after you remove it from the pan and place it on a plate.

Sweet airy pancakes will appeal to everyone, especially toddlers. To prepare them, you will need half an hour of free time.

Refined oil Baking powder

• To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the pan.

If you have made the dough, but do not have time to fry everything at once, leave it in the refrigerator. Nothing will happen to the dough during the day, on the contrary, the thinnest pancakes will turn out.

Delicate thin pancakes

We offer a dough for thin pancakes with the addition of baking powder, preparation will take 30 minutes. They go well with delicate cheese filling, berries, fruits. Pancakes turn out to be sweet, keep this in mind when choosing the filling.

• wheat flour - 2 glasses of 200 grams;
• milk - one and a half glasses;
• baking powder - 1.5 tsp;
• sugar - 4 tbsp. l;
• a pinch of salt;
• 7 tbsp. l. vegetable oil.

Openwork pancakes with milk

These are very tasty pancakes, they turn out to be tender and thin. They look appetizing, the surface is with small holes. They go well with any fillings.

• 1 tsp. vegetable oil and soda;
• a quarter teaspoon of salt;
• 1 tbsp. l. Sahara;

Cooking instructions:

1. Pour the kefir into a saucepan and heat it up a little, making sure it is not hot.
2. Add eggs, sugar, salt, soda and mix with a whisk or mixer.
3. Stir the dough and add flour. It is necessary to achieve the consistency of thick sour cream.
4. Bring the milk to a boil and pour it into the dough in a thin stream, with the help of this technique it becomes a custard.
5. Add butter - and the dough is ready!
6. If you have a cast-iron frying pan on your farm, bake pancakes on it, having previously greased it with vegetable oil, regardless of whether there is oil in the dough or not.

Thin pancakes with milk with starch

To properly prepare pancakes according to this recipe, do not add or change anything, adhere to the proportions as in the instructions. It will turn out delicious, because pancakes literally melt in your mouth.

• three teaspoons of vegetable oil;
• salt - on the tip of a knife;
• 2 tablespoons of sugar;
• four tablespoons of flour with a slide;

Instructions and subtleties of preparation:

Pancakes with starch - video

The advantage of this recipe is that the dough can be prepared for future use, it is well stored in a bottle in the cold. Naturally, the dough will not stand for several days, but it will well last until the next morning so that you can make pancakes for breakfast. It will take 35 minutes to cook, no more.

• vegetable oil - three teaspoons;
• salt - on the tip of a knife;
• sugar - three tablespoons;
• flour - ten tablespoons;
• two eggs;
• milk - three glasses.

Cooking instructions:

As in the previous recipes, any filling is suitable, but even without it with tea, such pancakes go away imperceptibly.

Each housewife is looking for her perfect recipe for the so-called thin crust pancakes. The secret to lacy pancakes is the addition of baking soda. So, write it down.

• vegetable oil - 0.5 cups;
• soda - 1 tsp. with a top;
• salt - a quarter teaspoon;
• sugar - 2 tbsp. l .;
• flour - two glasses;
• egg - 4 pcs.;
• milk - 1.5 liters;

Step-by-step cooking instructions:

1. Beat eggs with sugar and salt.
2. We extinguish tea soda with boiling water.
3. Add soda to the egg mass and beat with a mixer.
4. Sift flour through a sieve, add to the dough in portions, beat.
5. We heat the milk so that its temperature is slightly above room temperature.
6. Add milk in a thin stream, stirring the dough constantly. Pour milk from the teapot, so there will be no lumps.
7. The dough should have a consistency like fermented baked milk.
8. Add vegetable oil, mix.
9. We bake in a hot frying pan, grease it with oil for the first time. For subsequent pancakes, this is not necessary, because there is so much oil in the dough.
10. It turns out thin pancake "canvases" in which the filling is well wrapped. Take a little toppings, it tastes better. A good option: wrap salmon or caviar inside, but for the everyday version, cabbage with an egg will do.

Yeast pancakes are easy to prepare, there are a lot of them. We will prepare this recipe according to GOST, it will turn out deliciously, like in childhood.

Ingredients according to GOST, weight is indicated in grams, so it's good if you have a kitchen scale:

1. We prepare the yeast: we heat 150 grams of milk and dissolve the yeast in it. We leave for 10 minutes.
2. Dissolve salt and sugar in the remaining milk, gradually add to the yeast, mix.
3. Beat the egg, add to the dough.
4. Add flour, stir constantly so that no lumps form.
5. Now you need to melt the butter, pour it into the dough. Beat everything with a mixer or a whisk, as a result we get a smooth dough, in consistency it is like sour cream.
6. We put it in a warm place for 3 hours, but during this time it needs to be stirred periodically.
7. Fry pancakes on both sides.
8. Please note that the pancakes should not be too thin, 3 mm thick.

Pancakes like velvet

We offer another recipe without baking soda. They are light with a delicate taste. An important advantage is that this is a simple recipe that doesn’t require any cooking skills.

If the pancakes are baked in butter, they will have an appropriate creamy taste, as well as a delicate dough structure, which will reflect the taste of the finished tortillas. There are several recipes to follow when preparing this nutritious and delicious dish.

• one and a half glasses of milk
• 2 tablespoons sugar
• 3 eggs
• 8 tablespoons flour (for pancake dough it is better to use premium white wheat flour)
• 3 tablespoons butter
• a third of a teaspoon of salt.

The recipe for thin crepes with cream is designed for eight servings, cooking time is about 40 minutes.

Cooking pancakes:

1. Stir eggs, salt and sugar until the sugar crystals dissolve in the mixture.
2. Add a glass of milk, leave half a glass for later, stir.
3. Add flour, stir until the dough is smooth.
4. Add half a glass of milk, stir.
5. Add warm (not hot) melted butter, stir with a spoon.

We bake in a heated frying pan greased with a little vegetable oil. After baking the first pancake, you do not need to grease the pan, and the finished cakes can be stacked and after two or three pancakes, pour a little butter.

Fast

The following pancakes can be prepared quickly, with experience in 20 minutes. We need:

• 2 cups of flour
• 4 tablespoons butter
• 3 eggs
• 1 liter of milk
• a teaspoon of sugar
• a third of a teaspoon of salt.

Preparation:

1. Add salt to the eggs and mix with a mixer.
2. Pour in milk.
3. Add a little flour, break the lumps with a mixer, mix until the mixture becomes homogeneous.
4. Melt the butter, wait until it cools down and pour it into the dough, stir with a spoon.

Lubricate the pan with a piece of butter. You can eat it with any filling, but you can just eat it with fatty sour cream.

It is interesting

The oil has been known for a long time - this fat of animal origin is formed as a result of whipping sour cream. It is very simple to make homemade butter - you need to take a three-liter jar, pour half a liter of homemade sour cream into it, close the lid and beat the sour cream by shaking the jar. If the sour cream is from the refrigerator, shake it for about one hour. But if it is at room temperature (it can be heated in a water bath), then the whipping process takes 10 - 15 minutes. If the sour cream is too cold and you need to speed up the process, you can pour in some hot water. When the oil begins to form, it will separate into lumps, and a butter serum will form separately. The oil is collected with a spoon and squeezed out in a saucer.

The composition of the oil and its effect on human health began to be studied at the beginning of the twentieth century. Cholesterol and saturated fats were declared the culprit of cardiovascular diseases, and it was especially against cholesterol that they took up arms. In the twentieth century, in order to avoid vascular disease, people began to limit the use of this creamy product. But heart disease has become not less, but on the contrary, even more. Probably the point is not in cholesterol, but in the fact that its concentration in various products began to increase due to the deterioration of their quality, and in a sedentary way of life.

But at the end of the twentieth century, oil often had a completely different composition than, say, in the nineteenth century. Nowadays, vegetable fats are often added to its composition, which have the properties to accumulate in the body and clog blood vessels. In addition, preservatives, emulsifiers, dyes and other additives were added to the oil, with the help of which the product began to be stored longer and had a better presentation.

The benefits of natural butter:

• the beneficial substances contained in the oil improve vision, skin, and have a good effect on performance;
• lauric acid is used to treat fungal diseases;
• saturated fats resist tumors in the human body (not as a therapeutic, but as a prophylactic agent);
• cholesterol, which everyone criticizes so much, helps to increase immunity, helps a person withstand low temperatures in the cold season;
• linoleic acid strengthens the immune system;
• a lot of vitamin D, which helps a person to absorb calcium;
• arachidonic acid is used by the body in the brain;
• a high-calorie product adds strength (contributes to obesity only in cases of inactivity);
• oil normalizes the flora of the gastrointestinal tract.

Butter is useful in small quantities, but, undoubtedly, a high-quality creamy product can and should be consumed at least several times a week. In addition, it can be added to various dishes, baked goods, used for frying, and, of course, oil can be included in pancakes.

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

Not sure how to make pancakes so that they turn out fragrant, thin, crispy golden edges and delicious? Then try this simple recipe - butter pancakes will exceed your expectations! They are perfectly fried and never stick to the pan, even for novice housewives.

Using this recipe, you can make pancakes for Shrovetide or any other day for breakfast - your guests will surely like their creamy taste, which goes well with absolutely any filling. They are suitable for serving with caviar or stewed cabbage, with boiled meat, fried with onions, as well as with sweet jams, condensed milk and just sour cream.

Custard pancakes with milk and boiling water

These thin pancakes are made without sugar, so they go well with mushroom and meat fillings. It will take fifteen minutes to prepare the dough.

• 1 cup flour
• 2 eggs;
• a glass of milk and boiling water;
• salt - a pinch;
• 2 tbsp. l of vegetable oil.

1. Beat eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
2. Add cold milk, flour and continue whisking.
3. When the dough turns into a homogeneous mass without lumps, add the vegetable oil.
4. Before baking pancakes, grease a skillet with butter or vegetable oil.

Most housewives will agree that these are the best milk pancakes as they cook quickly and taste great!

Pancakes with butter

How to make pancake dough with butter? Easier than you think: we prepare traditional dough, add butter instead of vegetable oil, or in a 1: 1 ratio. Cooking time - 35 minutes.

• milk - two glasses;
• flour - one glass;

Butter Sugar

You can add butter to the dough or use it in a more interesting way: chop it on the tip of a knife and grease each pancake after you remove it from the pan and place it on a plate.

Sweet airy pancakes will appeal to everyone, especially toddlers. To prepare them, you will need half an hour of free time.

Refined oil Baking powder

• To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the pan.

If you have made the dough, but do not have time to fry everything at once, leave it in the refrigerator. Nothing will happen to the dough during the day, on the contrary, the thinnest pancakes will turn out.

Delicate thin pancakes

We offer a dough for thin pancakes with the addition of baking powder, preparation will take 30 minutes. They go well with delicate cheese filling, berries, fruits. Pancakes turn out to be sweet, keep this in mind when choosing the filling.

• wheat flour - 2 glasses of 200 grams;
• milk - one and a half glasses;
• baking powder - 1.5 tsp;
• sugar - 4 tbsp. l;
• a pinch of salt;
• 7 tbsp. l. vegetable oil.

Openwork pancakes with milk

These are very tasty pancakes, they turn out to be tender and thin. They look appetizing, the surface is with small holes. They go well with any fillings.

• 1 tsp. vegetable oil and soda;
• a quarter teaspoon of salt;
• 1 tbsp. l. Sahara;

Cooking instructions:

Thin pancakes with milk with starch

To properly prepare pancakes according to this recipe, do not add or change anything, adhere to the proportions as in the instructions. It will turn out delicious, because pancakes literally melt in your mouth.

• three teaspoons of vegetable oil;
• salt - on the tip of a knife;
• 2 tablespoons of sugar;
• four tablespoons of flour with a slide;

Instructions and subtleties of preparation:

Pancakes with starch - video

The advantage of this recipe is that the dough can be prepared for future use, it is well stored in a bottle in the cold. Naturally, the dough will not stand for several days, but it will well last until the next morning so that you can make pancakes for breakfast. It will take 35 minutes to cook, no more.

• vegetable oil - three teaspoons;
• salt - on the tip of a knife;
• sugar - three tablespoons;
• flour - ten tablespoons;
• two eggs;
• milk - three glasses.

Cooking instructions:

As in the previous recipes, any filling is suitable, but even without it with tea, such pancakes go away imperceptibly.

Each housewife is looking for her perfect recipe for the so-called thin crust pancakes. The secret to lacy pancakes is the addition of baking soda. So, write it down.

• vegetable oil - 0.5 cups;
• soda - 1 tsp. with a top;
• salt - a quarter teaspoon;
• sugar - 2 tbsp. l .;
• flour - two glasses;
• egg - 4 pcs.;
• milk - 1.5 liters;

Step-by-step cooking instructions:

Yeast pancakes are easy to prepare, there are a lot of them. We will prepare this recipe according to GOST, it will turn out deliciously, like in childhood.

Ingredients according to GOST, weight is indicated in grams, so it's good if you have a kitchen scale:

Pancakes like velvet

We offer another recipe without baking soda. They are light with a delicate taste. An important advantage is that this is a simple recipe that doesn’t require any cooking skills.

• three tablespoons of vegetable oil;
• salt - a pinch;
• three tablespoons of sugar;
• flour - one and a half glasses;
• three chicken eggs;
• three glasses of milk.

Step by step instructions for cooking:

The dough turns out to be thin, the first pancakes may tear, but when you get used to frying them, you will hardly want to change the recipe.

Pancakes with milk and raw potatoes

• three medium potatoes;
• one onion;
• one egg;
• one glass of flour;

Onions Black Peppers Potatoes

Despite the rich list of ingredients, frying pancakes according to this recipe is no more difficult than traditional ones. Important: If they do not flip well, bake them on parchment paper in the oven.

Delicious and successful pancakes for all housewives! Submission ideas

Shrovetide is a great time to get creative. But when you want to bake simple pancakes, you don't have to wait for the holiday. Start a dough, and to diversify breakfast, lunch or dinner, serve an interesting sauce with pancakes or experiment with fillings.

• Children really like sweet pancakes with cottage cheese, raisins, dried apricots, banana.
• Adults love the salty fillings: chicken with mushrooms, bacon or salami with cheese, salmon or caviar with butter.

Pancakes with caviar Pancakes with cottage cheese Pancakes with minced meat

Pay attention to sauces. Our grandmothers served a boiled egg as an addition to the pancakes. It is very simple to prepare it:

Take note and don't forget about sour cream sauce, this is a classic of the genre!

Housewives also like to experiment with the dough, adding kefir, yogurt, brewing it all with milk. Pancakes keep well in the freezer, so they can be prepared for future use. Warm up in the oven or microwave at any time - and breakfast is ready! This is especially convenient if there are small children in the house or unexpected guests appear.

Pancakes with milk fluffy without yeast recipe

Thin and flavorful pancakes that are fried without oil are ideal for young children as they are not greasy. They also turn out to be very elastic, which allows you to use any filling.

To make pancakes we need: premium wheat flour, milk of any fat content (if you are cooking for a child, it is better to take milk of no more than 2.6% fat), butter (at least 72% fat), vanillin or vanilla sugar (if you If you prefer vanillin, then use one sachet, and if you prefer vanilla sugar - 2 sachets of 8 grams each), eggs, granulated sugar. To knead the dough, it is best to use a stationary blender or mixer; using a whisk will slightly increase the time of dough preparation.

Beat the eggs in a blender until they increase in volume. Then add granulated sugar and vanilla sugar to this mass and beat well for about 4 minutes at medium speed (the mass increases in volume at least twice), pour in the milk and mix for a short time. After that, add the sifted flour and a pinch of salt in several small portions, stirring thoroughly after each portion so that there is no lump formation. Next, melt the butter in a separate dish in the microwave or on the stove. Add it hot to the resulting pancake dough with the last ingredient and mix at first speed for about a minute. The prepared pancake mixture should have a creamy structure, similar in density to liquid yogurt. The prepared mass for making pancakes must be refrigerated for 1 hour (at least 30 minutes) for the dough to "rest". Also, the finished dough can be kept in the refrigerator for 24 hours.

Taking the dough out of the refrigerator, mix it again. Heat a frying pan on the stove over medium heat. If you use a device with a non-stick coating or a special electric pancake maker, then you do not need to lubricate their surface with additional oil - pour the dough into a dry frying pan. When using a "classic" frying pan ", you need to add 1 tablespoon of olive or sunflower oil to the dough and mix again, and grease the device itself with any oil. the bottom of the fire should be strong so that the pancakes are well fried and easily fall behind.After you see the swollen bubbles on the unroasted side, you can turn the pancake to the other side.

Delicate and thin pancakes with a creamy taste and aroma - what could be tastier for breakfast 🙂

INGREDIENTS

• Milk 400 Milliliters
• Eggs 3 Pieces
• Sugar 2 tbsp. spoons
• Salt 2 Pinches
• Flour 8 Art. spoons
• Butter 75 gram

Beat eggs with salt and sugar until sugar melts.



Add half the milk and stir well.



Add flour and stir the resulting dough until smooth.



Then pour in the remaining milk and stir the dough well again. There should be no lumps in it.



Melt the butter and pour it into the dough. The oil should not be hot. Stir well.



We bake pancakes in a well-heated skillet. Before baking the first pancake, I advise you to grease the pan with oil.


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Thin pancakes with milk (basic recipe)

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• 1 liter of milk (if the package contains not 1 liter, but for example 900 ml, add 100 ml of water, or as much as necessary to a full liter)
• 4 eggs
• 17 tbsp with a good top of flour (about 450-500 g flour)
• 3 tbsp refined vegetable oil (2 tablespoons in the dough, 1 tablespoon for frying the first pancake)
• 1.5 tbsp sugar
• 0.3 tsp salt
• 50 g butter

We use the second half of the butter (25 g) for spreading the finished pancakes in step 16, but if you do not want to coat the pancakes, then melt the entire serving (50 g) in this step.

We use the second half of the butter (25 g) for spreading the pancakes in step 16, but if you decide not to coat the pancakes and melt the whole portion (50 g), add it to the dough now.

Pancakes with milk - recipes for thin pancakes with holes

Pancakes with milk - the recipe for classic pancakes is one of the most common. Such pancakes with milk from a simple recipe are thin with holes, light and very tasty. Many people use wheat flour, you can also take buckwheat or oatmeal. The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much also depends on the quality of flour - it is advisable to take products of the highest grade and fine grinding.

Second-grade flour or bran flour will make thicker and fluffier pancakes. From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try making pancakes with milk - a recipe from a mixture of different types of flour. Pancakes with milk can be prepared with or without yeast.



In the latter case, add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time. However, for the third or fourth time, even and neat pancakes will come out.

When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the underside of the pancake, pry it with a spatula and turn it over to the other side.

Fry the pancakes on each side until golden brown. Pancakes are baked only in a preheated pan greased with butter or vegetable oil. It is imperative to put a piece of butter on the finished pancake - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam.

You can also wrap any filling in pancakes:

• Meat;
• Cabbage with rice and eggs;
• Cottage cheese with raisins or dried apricots;
• Smoked chicken or salmon;
• Chicken with mushrooms;
• Any sweet toppings.

Pancakes are a Russian national dish, famous for its popularity, admiration and offering in ancient Russia. In the modern world, pancakes have not lost their popularity, with the exception of only versatile variations. So, stuffed pancakes were born, openwork, with an admixture of various products and cereals (cottage cheese or buckwheat).

Of course, the most delicious pancakes in milk are obtained from mom or grandmother, but thanks to numerous recipes, you can cook the presented dish yourself. Thin pancakes with milk - a recipe - one of your favorite dishes. Moreover, they can be eaten both with all kinds of fillings, and simply with sour cream or jam.



There are many options for toppings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. You can list it for a very long time, not to mention sweet fillings and toppings. But at the heart of all these recipes are the usual thin pancakes with milk. We'll start with them today. By the way, if there is no milk, but there is kefir, then you can make pancakes with kefir.

Pancakes with milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensil used. It is best to take a cast iron pan for baking. If you don't have one, any thick-bottomed non-stick skillet will work. The pan should be the same size as the desired pancake diameter.

From the dishes, you will also need a bowl in which the dough will be kneaded, a scoop, a spatula, a fork or whisk, a knife and a brush to grease the pan. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

There are several ways to get rid of the clumps:

1. 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;
2. You can separate some milk and add flour to it. Then mix everything thoroughly and already, then combine with the rest of the ingredients;
3. Or you can simply use a mixer when kneading the dough.

Preparation of products consists in sifting flour, measuring out the required amount of sugar, salt and other bulk products. Milk is usually warmed up. If yeast is used, it is diluted in a little warm milk or water. You also need to melt the butter in advance. Be sure to add vegetable oil to the dough, then your pancakes will not stick to the pan.

And, in turn, you will need a lot 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.

Thin pancakes with milk



Ingredients:

4. 2 glasses of premium flour;
5. 2 tablespoons of vegetable oil;
6. 1 liter of milk;
7. 5 eggs;
8. 1/5 teaspoon of baking soda
9. 2 tablespoons of sugar.

The total time for the preparation of thin pancakes, taking into account the above ingredients, takes about 40 minutes.

10. First of all, it is necessary to beat the specified number of eggs with sugar in a two-liter container;
11. At the next stage, the mixture is salted and flour is added portionwise into the dishes;
12. Next, milk is poured into the container in parts, thoroughly mixing the ingredients, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state;
13. The dishes with the dough are left for 15 minutes, thereby allowing the gluten contained in the flour to swell;
14. A measured amount of vegetable oil is added to the finished dough, the mixture is stirred again, after which they begin to fry the pancakes in a well-heated frying pan. Bon Appetit!

Pancakes with milk - recipe with yogurt



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

15. Milk - 0.5 cups;
16. Vegetable oil - 45 ml.;
17. Salt - a quarter tsp;
18. Sour milk - 1.5 cups;
19. Flour - 2 cups;
20. Sugar - 0.5 cups;
21. Soda - 1 tsp;
22. Egg - 2 pcs.
23. Beat the eggs with sugar and salt, then pour in the yogurt;
24. Sift the flour and gradually add it along with the soda;
25. Beat the dough with a mixer, then pour in the milk and mix everything again;
26. Cover the container with the dough with a napkin and leave it for 30 minutes;
27. The dough then thickens a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream;
28. Add vegetable oil and mix everything well;
29. We bake pancakes in a frying pan preheated with oil on both sides. Bon Appetit!

Pancakes with milk holes



Anticipating the preparation of graceful pancakes in milk, whose surface acquires a porous structure, it makes sense to figure out how the holes on them are obtained in the process of frying pancakes. It should be noted that the holes in the pancakes are due to the addition of vinegar-slaked soda to the dough. In the process of frying, the bubbles resulting from the reaction of soda and vinegar burst, as a result of which holes remain in their place.

30. Premium flour - 1.5 cups;
31. Milk - 2.5 cups;
32. Refined vegetable oil - 2 tsp;
33. Sugar - 1 tsp;
34. Salt - 0.5 tsp;
35. Egg - 2 pcs.;
36. Soda - 0.5 tsp
37. Following the proposed recipe, you first need to heat milk to 40 degrees in a pan made of aluminum or stainless steel;
38. Sugar, salt and eggs are added to the milk brought to the required temperature and these ingredients are thoroughly beat with a mixer until a stable foam is obtained;
39. Portions of pre-sifted, that is, oxygen-enriched flour are poured into the container, soda is added, carefully breaking the lumps with a whisk of the mixer;
40. The declared amount of vegetable oil is poured into the pan last and the mixing of the pancake dough is completed;
41. To carry out the direct process of formation of bubbles in the dough, it is customary to leave it for some time. Only then can we proceed to the last stage;
42. The dough of future pancakes is spread in a thin layer on a frying pan heated for several minutes, greased with oil and fried on both sides. Bon Appetit!

Classic pancakes with milk



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

43. Salt - half a teaspoon;
44. Milk - 0.5 liters;
45. Flour - 1.5 cups;
46. Vegetable oil - 15-30 ml.;
47. Egg - 3 pcs.;
48. Sugar - 0.5-1 tbsp.

Cooking method:

49. Break the eggs into a deep bowl and beat with a fork;
50. Pour in half of the milk;
51. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on the filling of the pancakes. For sweet pancakes, you can add a little more sugar, and for meat and salty fillings, there should be less sugar, respectively;
52. Sift the flour and gradually add it to the milk and egg mixture. It is better not to pour the flour all at once - you need to look at the consistency;
53. Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately thin, but not watery. You can add more milk to too thick dough, and flour to liquid dough;
54. Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out rosy and porous;
55. Grease the preheated pan with butter and begin to fry the pancakes in milk. When pouring the dough, keep the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly;
56. Fry the pancake until golden brown and turn over. If the pancakes are torn, then there is not enough flour. Bon Appetit!

Pancakes American Pancakes with Milk

Pancakes are baked not only in Russia. In the USA, for example, there is also a similar dish, and it is called "Pancakes". American pancakes are somewhat reminiscent of Russian pancakes - they are just as lush, but they are called pancakes because in diameter they "catch up" with Russian pancakes.

So, pancakes are made in the USA for breakfast and served with jam, syrup, or butter. Although their appearance is similar to the Russian dish, these pancakes are completely different from the pancakes familiar to the Russian people.

57. Salt - a pinch;
58. Flour - half a glass;
59. Fat milk (at least 4%) - 1 glass;
60. Sugar - 2 tablespoons;
61. Vanillin - 1 sachet;
62. Vegetable oil - 2 tablespoons;
63. Baking powder - 2 tsp
64. To begin with, the whites of the eggs should be separated from the yolks;
65. Then add salt and milk to the yolks, mix everything thoroughly;
66. In a separate bowl, gently stir the flour and baking powder. Now you can mix this free-flowing mixture into the mass with yolks and milk;
67. Use a mixer and mix the proteins with the sugar. With the help of a mixer, a dense foam should be obtained - so, pancakes will be tastier and more magnificent;
68. Add the protein mixture to the workpiece and mix everything thoroughly and gently with an ordinary whisk;
69. At the final stage, stir in vegetable oil;
70. After completing the preparation of the dough, you can start the most interesting process - baking. Pancakes are baked in the same way as pancakes, only a little longer in time;
71. Use a Teflon-lined skillet and pour some dough onto a well-heated surface. Do not think that pancakes require a lot of dough to prepare - here it is enough to stick to the principle of making ordinary Russian pancakes. Turn the pancakes over as they cook;
72. Serve hot dry if you prefer a jam or syrup combination. If you just want to enjoy pancakes, you can immediately grease them with butter. Bon Appetit!

Custard pancakes with milk



This is the most successful pancake recipe! Custard pancakes turn out to be tender, and working with dough and frying is a pleasure! They are non-torn, turn over easily and fry quickly. The recipe is almost no different from ordinary pancakes with milk, with the only difference that boiling water is poured in at the end. The dough is smooth, just silky. Fry like regular pancakes in a skillet.

73. Vegetable oil - 1 tablespoon;
74. Wheat flour - 1 glass;
75. Vanillin - 1 pinch;
76. Salt - 1 pinch;
77. Milk - 1 glass;
78. Boiling water - 1 glass;
79. Sugar - 2 or 3 tablespoons
80. Prepare pancake foods. Measure out a glass of water and bring the kettle to a boil;
81. Whisk the eggs with milk, salt, sugar and vanilla;
82. Pour in flour, pour in vegetable oil. Stir everything with a whisk to make the dough smooth;
83. The dough is ready for brewing. Make sure there are no flour lumps;
84. Pour a glass of boiling water into the dough - and stir it quickly with a whisk. Leave it on for 10-15 minutes;
85. Preheat a nonstick skillet. Before the first pancake, you can grease it with a piece of unsalted bacon. Pour the dough with a ladle and fry the pancake until golden brown;
86. Pry the edge with a fork - and turn the pancake over with your hands. Fry it on the other side;
87. The custard pancakes are ready. Bon Appetit!

Video "The recipe for pancakes with milk is simple and tasty - thin with holes"

Pancakes with milk



Prepare delicious pancakes with milk for breakfast or as a dessert for tea for your family.



How to make pancakes with milk:



Pour in milk and mix thoroughly. Add sugar and salt. Beat everything again.



Gradually add flour to the mixture until it looks like liquid sour cream.
Pour in vegetable oil and mix.



Grease the pan with vegetable oil with a silicone brush. Pour the pancake dough with a ladle in a thin layer, spreading it over the pan, turning the pan in a circle.



Bake pancakes on both sides.



Stack the pancakes in a pile, brushing each pancake with a piece of butter.



Delicious pancakes with milk can be served. Bon Appetit!



delicious pancakes with milk, a simple recipe and a lot of pleasure))))

there are no words))