We all love pancakes with jam or sour cream on Sunday morning or Maslenitsa

It is convenient to bake pancakes in the microwave. They will never burn and they certainly won’t be lumpy. The resulting pancakes are tasty, fluffy, but not golden brown. Don't you like pale pancakes? There is a solution - ready-made pancakes can be fried in a regular frying pan or coated with jam.

Pancakes(basic recipe)

• 250 g flour,
• 2.5 glasses of milk,
• 3 eggs,
• 2 tbsp. spoons of butter,
• 2 tbsp. spoons of ghee,
• 0.25 teaspoons salt,
• sugar to taste.

Melt the butter for 30 seconds at full oven power.

Carefully separate the egg yolks from the whites. Mix the yolks with 0.5 cups of milk, add sugar, salt and, stirring, add flour. Pour in the melted butter in a thin stream, stir until no lumps remain, and, without ceasing to stir, pour in the rest of the milk. At the end of the kneading, add the whipped whites.

Grease a dessert plate with melted butter and place 2 tbsp on it. spoons of dough and distribute it evenly on the plate in a thin layer. Bake at full power for no longer than 1 minute.

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Pancakes with jam

For pancakes:

• 250 g flour,
• 3 eggs,
• 2 tbsp. spoons of butter,
• 2 tbsp. spoons of ghee,
• 0.25 teaspoons salt,
• sugar to taste.

For filling:

• 200 g of any jam or jam.

Prepare pancakes according to the basic recipe. Without removing them from the plate, spread the pancakes with jam or jam, fold them into triangles or envelopes.

Cooled pancakes can be heated in the oven at medium power for 0.5-1 minutes.

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Curd pancakes

• 500 g pancake flour,
• 200 ml milk,
• 1 egg,
• 2 tbsp. spoons of butter,
• 150 g cottage cheese,
• 1 cup of sugar,
• 0.5 teaspoons of salt.

Rub the cottage cheese through a sieve, pour in the milk, stir, add sugar and salt and mix thoroughly again until the sugar is completely dissolved. Beat in the egg and add flour, stirring constantly. Knead the dough to a uniform consistency, without lumps.

Place 1 tbsp on a plate. spoon of butter and melt it at full power (about 30 s). After this, pour several portions of pancakes onto the dish. Bake on full power for 2.5 minutes, then flip the pancakes and bake for another 2.5 minutes.

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Pancakes with apples
For pancakes:

• 250 g flour,
• 2.5 glasses of milk or 10 tbsp. spoons of low-fat cream,
• 3 eggs,
• 2 tbsp. spoons of butter,
• 2 tbsp. spoons of ghee,
• 0.25 teaspoons salt,
• sugar to taste.

For filling:

• 3-4 large apples,
• 1 tbsp. spoon of cognac.

For the sauce:

• 150 g chocolate,
• 50ml cream,
• 30 g butter,
• 2 tbsp. spoons of sugar.

Prepare chocolate sauce. To do this, break the chocolate into small pieces, put it in a gravy boat, add cream, butter, sugar. Warm up at full power for 2-2.5 minutes. During this time, stir the sauce 1-2 times. Don't boil! The sauce is considered ready when the mixture reaches a uniform consistency.

Prepare pancakes according to the basic recipe.

Peel the apples, remove the core and skin, and then cut into small pieces. Place the apples on the pancakes (without removing them from the plate), sprinkle with cognac and pour over the sauce. Fold each pancake into quarters.

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Citrus pancakes

For pancakes:

• 250 g flour,
• 2.5 cups milk or low-fat cream,
• 3 eggs,
• 2 tbsp. spoons of butter,
• 2 tbsp. spoons of ghee,
• 0.25 teaspoons salt, sugar to taste.

For the sauce:

• 2 oranges,
• 2 tbsp. spoons of honey,
• 250 ml orange liqueur,
• 20 g butter.

Prepare the sauce. To do this, mix honey with butter and melt the resulting mixture at full power for 2-2.5 minutes.

Squeeze the juice from the oranges and combine it with the honey-oil mixture. Add grated orange zest, stir and cook for 5-7 minutes at full power.

Strain the resulting sauce and mix it with liqueur. Bake pancakes according to the basic recipe.

Dip each pancake in the sauce, fold in four, place the pancakes in a deep plate and heat at full power for 1-2 minutes.

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Pancakes with filling

Stuffed pancakes are a different story. There are many fillings - sweet, salty, with meat, fish, vegetables and cereals. The result is tasty and satisfying food. Just remember that the filling should be more or less viscous so that the contents of the pancakes do not crumble.

Here are some interesting filling options:

Pancakes with minced meat and buckwheat porridge

You need to fry the diced onion in butter, add minced meat, salt and simmer together. Then add buckwheat porridge (perhaps left over from yesterday's dinner?) and spread the resulting mixture in small portions onto the prepared pancakes.

Place the rolled pancakes in a mold, pour in cream and heat in the microwave for 5 minutes.

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Pancakes with ham and cheese

The cheese should be grated on a coarse grater, the ham should be cut into large strips. Cut each pancake in half and place ham and cheese in the middle.

Fold one edge of the pancake and leave the other open, roll the pancake with filling into a tube.

Grease the baking dish thoroughly with butter and place the pancakes in rows. Coat the sides of each new row thoroughly with melted butter.
Bake in a preheated microwave for 5 minutes.

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Pancakes with salmon

Add finely chopped dill and salmon to the curd cheese (almette or president with herbs). Mix.

Stuff the pancakes with filling and wrap. Before serving, you need to heat it in the microwave and put thin and long pieces of the same fish on top.

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Caramelized pancakes with savory fruit filling

For filling You will need (for 6-10 pancakes):

• Peeled sweet pumpkin – 200 g.
• Large orange – ? PC
• Apple - ? PC
• Sugar – 70 g.
• Water – 70 ml.
• Cinnamon

For caramel:

• Sugar

Lemon juice

• (Optional) For the chocolate frosting:
• Dark chocolate – 2 pieces
• Cocoa powder – 2 tsp.
• Milk – 2 tbsp.
• Butter – 2 tsp.
• Sugar – 2 tsp.

Preparation:

1. Bake pancakes, close them and wrap them in warmth to keep them warm.

2. Prepare the filling. Cut pumpkin and apples into cubes, orange into small pieces.

Boil water and sugar and cook over low heat alternately:
Oranges (3 minutes)

Add pumpkin (3 more minutes)

Add the apple (cook everything together until the syrup is all boiled down). At the end of cooking, add cinnamon.

3. Place 1-2 teaspoons of filling on the pancake and wrap it in a neat envelope.

4. Now comes the fun part. We need to cook caramel. We simply boil the syrup until it tastes like a solid ball, then quickly pour the still hot caramel over our pancakes.

5. To prepare the chocolate icing, mix all the ingredients and bring to a boil in a water bath and cook for about a minute until thick, then pour over our pancakes.

*The filling does not become overcooked due to the fact that it is cooked in syrup. If you have patience, you can make excellent jam in a similar way. Pumpkin, by the way, is imbued with orange and apple aroma and tastes simply excellent.

*Caramel hardens very quickly, so it is recommended to work really quickly. As the caramel hardens, it turns into a crispy crust. If the syrup is not cooked enough, it will simply be absorbed into the pancakes (this will in no way affect the taste)

Lately, there has been a catastrophic lack of time to prepare a full breakfast. In such cases, I use recipes from the “quickly prepared” section. Such recipes include pancakes in the microwave. These pancakes are mixed with milk and cooked very quickly, but they turn out tender, soft and very tasty. In addition, the dough can be prepared the night before and left in the refrigerator - this will further reduce the cooking time. Using this recipe, you will always have a delicious and satisfying breakfast, prepared without the hassle.

Ingredients

To cook pancakes in the microwave you will need:

milk - 1 glass;

salt - a pinch;

sugar - 0.5-1 tsp;

egg - 1 pc.;

flour - 0.5 cups;

vegetable oil - 1 tsp. (into the dough) + for greasing the plate.

Glass with a volume of 200 ml.

Cooking steps

Pour milk at room temperature into a bowl, add salt, sugar, vegetable oil and egg. Using a whisk, beat the resulting mass until smooth.

Add sifted flour and mix well.

The dough should be quite liquid, homogeneous, without lumps. Leave the dough to rest for 10 minutes.

Grease a flat plate (microwave safe) with a thin layer of vegetable oil and pour in about 3 tablespoons of pancake batter, spreading it evenly.

Bake pancakes in the microwave for 1 minute at 800 watts. Cook all the pancakes in this manner, greasing the plate with vegetable oil each time.

Microwave pancakes come out soft and very tender. They should be served immediately after cooking. From this amount of ingredients I got six small pancakes.

We are all accustomed to pancakes being fried in a frying pan in a lot of oil. However, there is another way to obtain this dish beloved by the Russian people. You will learn how to cook pancakes in the microwave from our article. We can only wish you culinary success!

Pancakes in the microwave (recipe with photos)

Grocery list:

• We take two types of butter - ghee and butter (2 tablespoons each);
• 3 eggs;
• medium fat milk - 2.5 cups is enough;
• white sugar - to taste;
• 250 gram portion of flour (grade is not so important).

Pancake making process:

Step #1. Place the plate with a piece of butter in the microwave. Turn it on at full power. After 30 seconds, take out the melted butter.

Step #2. We must carefully break the eggs, immediately separating the whites from the yolks.

Step #3. Take a glass bowl. We send all the yolks into it. Pour in ½ cup of milk. Salt. We begin to add flour. Don't forget to stir these ingredients. Pour in the butter, melted earlier in the microwave, in a thin stream. Make sure that there are no lumps left. Add milk.

Step #4. Now you need to add the whites whipped in a separate bowl. Mix all this using a regular spoon or whisk.

Step #5. Coat the dessert plate in which the pancakes will be baked with melted butter. Now lay out 2 tbsp. spoons of the previously obtained dough. Using a spoon, distribute it evenly so that the layer is thin.

Microwave pancakes should be baked at full power for one minute. We take out a plate. Carefully remove the pancake from it. Pour in the dough again and place in the oven. We carry out these steps until the mixture consisting of milk, flour, chicken eggs, sugar and butter is finished.

Cooking oat pancakes in a mug

Required ingredients:

• a little condensed milk or liquid honey (for sweet topping);
• one egg;
• take 3 tbsp. spoons of oatmeal, butter and milk (low-fat);
• The optimal amount of baking soda is on the tip of a knife.

Practical part

Let's start with the fact that the main feature of this recipe is the use not of a dessert plate, but of a ceramic mug.

Turn on the oven. Place a piece of butter in a mug. Place in the microwave for 30 seconds. During this time, the oil will acquire a liquid consistency. For now, turn off the oven.

Pour oatmeal into a mug with butter. We break a chicken egg there. Add soda in the required amount and milk. Mix these components.

How long should pancakes be baked in the microwave? Three minutes at full power and another minute at half power. You can invite your household members to the table. We arrange our delicious pancakes on plates. And don't forget about the sweet topping. It can be condensed milk, liquid honey and even sour cream mixed with sugar.

Stewed pancakes in the microwave: recipe with condensed milk

Product set:

• white sugar - 2 tablespoons is enough;
• two eggs;
• 15-20 g flour;
• refined oil - 4 tbsp. l;
• 1 liter of cow's milk;
• salt - no more than 1 teaspoon.

For the filling (filling):

• one or two jars of condensed milk (depending on the number of pancakes);
• 5 tbsp. spoons of cocoa (for example, Nesquik);
• 100 gram portion of butter.

detailed instructions

1. Break both eggs into a bowl. Add white sugar and milk. Salt. Gradually add flour, sifting it through a sieve. Then the dough will turn out liquid. This is what we must achieve. We break up all the lumps with a whisk or fork.
2. Heat refined oil in a frying pan. Turn off the fire. Carefully add the hot oil into the previously obtained pancake mixture. Mix the ingredients using a whisk.
3. When baking pancakes this way, you do not need to coat the surface of the pan with oil. After all, it is part of the mixture. However, before frying the first pancake, you can add a little oil. This will prevent it from sticking to the surface.
4. We should have thin pancakes. We immediately coat each of them with butter (butter).
5. We make a sweet filling using cocoa and condensed milk. Just mix these products in one bowl.
6. Take a glass baking dish. Roll the pancakes coated with butter into a tube. Place them in the mold, close to each other. Pour sweet filling on top. Then lay out the second layer of pancakes rolled into tubes. Water again with filling.
7. So, the pancakes are tightly packed. You can safely send the form along with the contents to the microwave. We time it for 5-10 minutes. It all depends on the power of the microwave oven.
8. The pancakes had browned a little in the microwave, but had not yet reached the desired condition. We must remove the mold from the microwave oven and send it to the heated oven. At 180°C our dish will cook in no more than 10 minutes.

Pancakes soaked in cocoa and condensed milk filling literally melt in your mouth. Their appearance and taste will be appreciated not only by children, but also by adults with a sweet tooth. We wish everyone a bon appetit!

Finally

Pancakes cooked in the microwave are no different from those fried in a frying pan. They turn out fluffy, rosy and incredibly tasty. And most importantly, you save time by using a microwave oven.

11.02.2014 30.04.2016 by gotovlyu v mikrovolnovke

It turns out that pancakes can also be cooked in the microwave. If Maslenitsa is coming soon, then this is more than a good reason to try the suggested recipes. I think you don’t like the prospect of once again spending half of the holiday at the stove. Do you want to celebrate the birthday of New Spring with everyone? Then a super quick way to cook pancakes without fussing with a frying pan, kitchen spatulas and subsequent washing of greasy dishes.

All you need in this case: ingredients for making pancakes, a bowl and a microwave. Yes, it's that simple!

Three recipes for everyone:

Ingredients for regular pancakes:

• 1 large egg,
• 300 milliliters of milk,
• butter or vegetable oil,
• 100 grams of flour.

Preparation

Whisk the egg and half the milk in a bowl. Then gradually add flour until thick. Whisk thoroughly to prevent lumps from forming in the resulting dough. Add the remaining milk. It is very important that the dough has a thick consistency, then it will not “run away” anywhere.

Use a microwave-safe plate. Grease it evenly with oil so that the pancakes do not stick to the surface while cooking.

Pour a small portion of the prepared dough onto a plate and place in the microwave. Heat for a minute until pancake-like. If the dough is still raw, continue heating, but do not overdo it, otherwise you will simply burn it.

Unfortunately, if your oven does not have an electric grill, then the pancakes will not be as browned as your grandmother's, but no less tasty.

Overbake all the pancakes.

Serve pancakes with jam, honey, sour cream or chocolate spread.

P.S. You can change the recipe by adding sugar or other additives to the dough.

An interesting alternative to cooking would be pancakes in the microwave in a mug. They can be made either regular or gluten-free. These are exactly what I propose.

Ingredients:

• 2-3 tbsp. tablespoons butter (you can use either butter or vegetable oil),
• 2 tbsp. tablespoons gluten-free oat flour,
• 2 tbsp. tablespoons gluten-free all-purpose flour
• ¼ tbsp. spoons of baking soda,
• 3 tbsp. spoons of jam or syrup,
• 1 large egg
• 3 tbsp. spoons of milk.

Procedure

If you still took butter, then you need to melt it. Place in a large microwave-safe mug and microwave on high for 20-30 seconds. Remove and let cool slightly.

Add oat flour, gluten-free all-purpose flour and baking soda. Mix thoroughly.

Add jam or syrup, egg and milk, continuing to stir until smooth.

Place the mug with the resulting pancake mixture in the microwave and cook on maximum for 3 minutes.

After the time is up, let the mug sit in the microwave for another minute or two until fully cooked.

Pour the remaining jam or syrup on top of the resulting pancakes and you are ready to eat.

Since we’re indulging in pancake buns here, here’s another recipe that’s suitable for vegetarians: microwave pancakes made from wholemeal flour.

Take:

• 100 g whole grain flour,
• 1 tbsp. a spoonful of unrefined sugar,
• 1 p. spoon of powdered sugar,
• 100 ml vanilla soy milk,
• ½ tbsp. spoons of olive oil,
• coconut oil for greasing.

Preparation

Mix all dry ingredients.

Gradually add liquid, stirring constantly until the dough thickens. It should have a viscous consistency.

Grease a microwave-safe plate with coconut oil.

I usually put four tortillas on one plate, but no matter how you put the dough and whichever plate you choose, the distance between the tortillas should be at least a centimeter, as they will rise when heated. Plates with indentations in the middle are very good: if this middle is completely filled with dough, you can get one large perfectly round pancake.

Heat the batter in the microwave for about two minutes on high until the pancakes are thick and fluffy. The dough begins to heat up from the edges to the middle. The pancake is ready if it does not stick to your hand when touched.

I advise you to serve the pancakes hot, with jam, chocolate syrup, sour cream, and your favorite sweets.

The easiest way to please yourself with pancakes is to heat ready-made frozen pancakes in the microwave, and they can be either homemade or store-bought (which, of course, is less preferable).

We all love pancakes with jam or sour cream on Sunday morning or Maslenitsa.

In the old days, perhaps no other dish of Russian cuisine could compare in popularity with pancakes. The pancake accompanied a person all his life - from birth (the mother in labor was fed the pancake) until death (a mandatory dish during funeral rites). Nobody knows when pancakes first appeared on our table, but it is known that they were a ritual dish among the pagan Slavic peoples.
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Pancakes are loved not only in Russia, but all over the world. For example, the French are famous for their thin pancakes, and Americans love to build towers of pancakes, pour them with maple syrup and serve them with bacon.
It is convenient to bake pancakes in the microwave. They turn out tasty, fluffy, but not rosy. Don't you like pale pancakes? There is a solution - ready-made pancakes can be fried in a regular frying pan or coated with jam.

Pancakes (basic recipe)

250 g flour, 2.5 glasses of milk, 3 eggs, 2 tbsp. spoons of butter, 2 tbsp. spoons of ghee, 0.25 teaspoons of salt, sugar to taste.

Melt the butter for 30 seconds at full oven power.
Carefully separate the egg yolks from the whites. Mix the yolks with 0.5 cups of milk, add sugar, salt and, stirring, add flour. Pour in the melted butter in a thin stream, stir until no lumps remain, and, without ceasing to stir, pour in the rest of the milk. At the end of the kneading, add the whipped whites.
Grease a dessert plate with melted butter and place 2 tbsp on it. spoons of dough and distribute it evenly on the plate in a thin layer. Bake at full power for no longer than 1 minute.

Pancakes with jam

For pancakes: 250 g flour, 2.5 glasses of milk or low-fat cream, 3 eggs, 2 tbsp. spoons of butter, 2 tbsp. spoons of ghee, 0.25 teaspoons of salt, sugar to taste. ъ
For filling: 200 g of any jam or jam.
Prepare pancakes according to the basic recipe. Without removing them from the plate, spread the pancakes with jam or jam, fold them into triangles or envelopes. Cooled pancakes can be heated in the oven at medium power for 0.5-1 minutes.

Curd pancakes

500 g pancake flour, 200 ml milk, 1 egg, 2 tbsp. spoons of butter, 150 g of cottage cheese, 1 glass of sugar, 0.5 teaspoons of salt.

Rub the cottage cheese through a sieve, pour in the milk, stir, add sugar and salt and mix thoroughly again until the sugar is completely dissolved. Beat in the egg and add flour, stirring constantly. Knead the dough to a uniform consistency, without lumps.
Place 1 tbsp on a plate. spoon of butter and melt it at full power (about 30 s). After this, pour several portions of pancakes onto the dish. Bake on full power for 2.5 minutes, then flip the pancakes and bake for another 2.5 minutes.

Pancakes with apples

For pancakes: 250 g flour, 2.5 glasses of milk or 10 tbsp. spoons of low-fat cream, 3 eggs, 2 tbsp. spoons of butter, 2 tbsp. spoons of ghee, 0.25 teaspoons of salt, sugar to taste.
For filling: 3-4 large apples, 1 tbsp. spoon of cognac.
For the sauce: 150 g chocolate, 50 ml cream, 30 g butter, 2 tbsp. spoons of sugar.

Prepare chocolate sauce. To do this, break the chocolate into small pieces, put it in a gravy boat, add cream, butter, sugar. Warm up at full power for 2-2.5 minutes. During this time, stir the sauce 1-2 times. Don't boil! The sauce is considered ready when the mixture reaches a uniform consistency.
Prepare pancakes according to the basic recipe.
Peel the apples, remove the core and skin, and then cut into small pieces. Place the apples on the pancakes (without removing them from the plate), sprinkle with cognac and pour over the sauce. Fold each pancake into quarters.

Citrus pancakes

For pancakes: 250 g flour, 2.5 glasses of milk or low-fat cream, 3 eggs, 2 tbsp. spoons of butter, 2 tbsp. spoons of ghee, 0.25 teaspoons of salt, sugar to taste.
For the sauce: 2 oranges, 2 tbsp. spoons of honey, 250 ml of orange liqueur, 20 g of butter.

Prepare the sauce. To do this, mix honey with butter and melt the resulting mixture at full power for 2-2.5 minutes.
Squeeze the juice from the oranges and combine it with the honey-oil mixture. Add grated orange zest, stir and cook for 5-7 minutes at full power. Strain the resulting sauce and mix it with liqueur. Bake pancakes according to the basic recipe. Dip each pancake in the sauce, fold in four, place the pancakes in a deep plate and heat at full power for 1-2 minutes.

Pancakes with filling

Stuffed pancakes are a different story. There are many fillings - sweet, salty, with meat, fish, vegetables and cereals. The result is tasty and satisfying food. Just remember that the filling should be more or less viscous so that the contents of the pancakes do not crumble.
Here are some interesting filling options:

Pancakes with minced meat and buckwheat porridge

You need to fry the diced onion in butter, add minced meat, salt and simmer together. Then add buckwheat porridge (perhaps left over from yesterday's dinner?) and spread the resulting mixture in small portions onto the prepared pancakes.



Place the rolled pancakes in a mold, pour in cream and heat in the microwave for 5 minutes.

Pancakes with ham and cheese

The cheese should be grated on a coarse grater, the ham should be cut into large strips. Cut each pancake in half and place ham and cheese in the middle.
Fold one edge of the pancake and leave the other open, roll the pancake with the filling into a tube.
Grease the baking dish thoroughly with butter and place the pancakes in rows. Coat the sides of each new row thoroughly with melted butter.
Bake in a preheated microwave for 5 minutes.
Pancakes with salmon

Add finely chopped dill and salmon to the curd cheese (almette or president with herbs). Mix.
Stuff the pancakes with filling and wrap. Before serving, you need to heat it in the microwave and put thin and long pieces of the same fish on top.

Caramelized pancakes with savory fruit filling

For the filling you will need (for 6-10 pancakes):
Peeled sweet pumpkin – 200 g.
Large orange – ? PC
Apple - ? PC
Sugar – 70 g.
Water – 70 ml.
Cinnamon
For caramel:
Water
Sugar
Lemon juice
(Optional) For the chocolate frosting:
Dark chocolate – 2 pieces
Cocoa powder – 2 tsp.
Milk – 2 tbsp.
Butter – 2 tsp.
Sugar – 2 tsp.
Preparation:
1. Bake pancakes, close them and wrap them in warmth to keep them warm.
2. Prepare the filling. Cut pumpkin and apples into cubes, orange into small pieces.
Boil water and sugar and cook over low heat alternately:
Oranges (3 minutes)
Add pumpkin (3 more minutes)
Add the apple (cook everything together until the syrup is all boiled down). At the end of cooking, add cinnamon.
3. Place 1-2 teaspoons of filling on the pancake and wrap it in a neat envelope.
4. Now comes the fun part. We need to cook caramel. We simply boil the syrup until it tastes like a solid ball, then quickly pour the still hot caramel over our pancakes.
5. To prepare the chocolate glaze, mix all the ingredients and bring to a boil in a water bath and cook for about a minute until thick, then pour over our pancakes.
*The filling does not become overcooked due to the fact that it is cooked in syrup. If you have patience, you can make excellent jam in a similar way. Pumpkin, by the way, is imbued with orange and apple aroma and tastes simply excellent.
*Caramel hardens very quickly, so it is recommended to work really quickly. As the caramel hardens, it turns into a crispy crust. If the syrup is not cooked enough, it will simply be absorbed into the pancakes (this will in no way affect the taste)
Information collected from various sites. Sources of recipes with photos.