Openwork, fresh and with yeast, milk and yogurt, mineral water - what kind of pancakes are not there! Every housewife should know how to make thin pancakes, because this is one of the most popular favorite dishes. You can stuff them with meat, vegetables, sweet products, cook in the form of rolls, bake.

How to make thin pancakes

Do not assume that for an ordinary dish, familiar to everyone, you can only take wheat flour (or potato starch), milk, eggs, sugar, knead the dough, and a delicious treat is ready. There are a lot of nuances and secrets in this process. Before,how to bake thin pancakes, you need to ask about some chef's tricks, remember the laws of chemistry.

Dough

In culinary publications, you can often find beautiful photos of mouth-watering thin pancakes, stacked or stuffed with meat, cottage cheese, fruits and other fillings. To cook good dough for thin pancakes, you need to purchase fresh products, combine them in the correct sequence, following step-by-step instructions, knead the resulting mass well.

Thin Pancake Recipe

Start by sifting the flour. It must be of the highest grade, and it is sieved not only in order to remove unnecessary inclusions, debris, but also to saturate with oxygen, which is so necessary for pancakes.. simple, and even if there is no milk, kefir or yogurt in the house, the dough can be cooked in plain water.

Thin pancakes with milk

• Servings Per Container: 8-10 Persons.
• Calorie content: 147 Kcal / 100 g.
• Cuisine: Russian.
• Difficulty: easy.

A very successful, time-tested and experience-tested step-by-step dough recipe.Thin pancakes with milk it turns out rosy, appetizing, elastic. It is easy to make snack rolls from them, serve with sweet fillings: jam, jam or cottage cheese. The dough is made very quickly from simple products, but be sure to let it brew before baking the treat.

Ingredients:

• chicken eggs - 3 pcs.;
• granulated sugar - 100 g;
• salt - 2 pinches;
• milk - 500-600 ml;
• premium flour - 280-300 g;
• vegetable oil - 60 ml.

Cooking method:

1. Beat eggs and salt with a whisk, add sugar. Add half of the entire milk serving.
2. Add the sifted flour in portions, stirring constantly with a whisk.
3. Pour in the remaining milk.
4. In the last step, add the vegetable oil, stir again.
5. Let the crêpes dough stand for 15-20 minutes.
6. Bake in a hot skillet.

On kefir

• Cooking time: 60 minutes.
• Calorie content: 194 Kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

These pancakes turn out to be delicate, with a light, pleasant sourness. A very successful step-by-step recipe for those cases when kefir forgotten by the household lies in the refrigerator for several days. The sour product makes the most deliciousthin pancakes on kefir... To make the products more magnificent, airy, you can add a little soda.

Ingredients:

• granulated sugar - 30 g;
• egg - 1 pc .;
• flour - 250 g;
• kefir - 250 ml;
• salt - 2 pinches;
• vegetable oil - 30 ml;
• soda - a pinch;
• water - 2 tbsp. l.

Cooking method:

1. Pour sugar, salt into a deep container, add eggs. Beat well with a mixer or whisk.
2. Pour in kefir, add sifted flour, stirring constantly.
3. Dissolve baking soda in water, add vegetable oil and stir again. Let the mass stand.

Milk with holes

• Servings Per Container: 3-4 Persons.
• Calorie content of the dish: 170 Kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Why do pancakes turn out to be delicate? Lace products come out if kefir or soda is present in the dough - they contain oxygen bubbles, which, when baked, form holes in the dough. It should not be too thick - the products will not be elastic.Recipe for thin pancakes in milk with holes step by step, with photos, can be found in cookbooks.

Ingredients:

• flour - 300 g;
• granulated sugar - 30 g;
• eggs - 2 pcs.;
• salt - 2 pinches;
• vegetable oil - 2 tsp;
• half a teaspoon of baking soda.

Cooking method:

1. First, heat the milk in a saucepan, not boiling.
2. Add salt, sugar, eggs and beat until frothy.
3. Add flour and baking soda in portions while whisking.
4. Add the vegetable oil in the last step. Stir, let it brew for 20-30 minutes.
5. Bake on both sides in a hot skillet.

Fishnet with milk

• Servings Per Container: 3-4 Persons.
• Calorie content: 156 Kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Thin fishnet pancakes with milkaccording to this recipe, unlike the others, they do not come out too greasy, tender, melting in the mouth. For frying, use a non-stick skillet and let the dough rest. This is the key to baking. Grease the pan with lard.

Ingredients:

• milk - 600 ml;
• chicken eggs - 3 pcs.;
• granulated sugar - 50 g;
• vegetable oil - 50-60 ml;
• flour - 300 g;
• salt - a pinch.

Cooking method:

1. Using a whisk or mixer, beat eggs, granulated sugar, salt in a deep container.
2. Pour in milk (half of the entire serving), add the vegetable oil and whisk again.
3. Add flour one tablespoon at a time, stirring constantly.
4. Add remaining milk, stir and set aside.
5. Heat the frying pan, grease it. Bake the treat on both sides until tender.

On the water

• Cooking time: 40 minutes.
• Calorie content of the dish: 135 Kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Even if there is no milk, kefir, whey in the house, you can still cook delicious, ruddy thin pancakes on the water... The main thing is to remember a few secrets of the dish: beat eggs with sugar into a cool foam and add baking soda or baking powder to make the dough soft and elastic.

Ingredients:

• granulated sugar - 50 g;
• water - 500 ml;
• eggs - 4 pcs.;
• baking powder or soda - 15 g;
• flour - 300 g;
• vegetable oil - 70 ml.

Cooking method:

1. Break eggs into a bowl, add salt, granulated sugar and beat well until a thick, fluffy foam appears.
2. Pour in a third of the water, add all the flour, baking powder. Continue to beat with a mixer, add water.
3. Add the vegetable oil in the last step.
4. Grease a hot frying pan, bake the products on both sides.

Custard with kefir

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 142 Kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty: Medium.

For this type of thin confectionery, the dough is brewed with boiling water, so you can bake the treat after kneading. A photo of the recipe, a description of how to cook, is often found on culinary sites. Thin dough for and kefiruniversal - they can be used for stuffing, layering with fillings for cakes.

Ingredients:

• eggs - 2 pcs.;
• kefir 2.5% fat - 500 ml;
• flour - 500 g;
• water - 200 ml;
• granulated sugar - 60 g;
• salt - 10 g;
• soda - 10 g;
• vegetable oil - 60 ml.

Cooking method:

1. In a deep saucepan, combine warm kefir, eggs, granulated sugar, vegetable oil, salt, soda (it does not need to be extinguished).
2. Mix everything thoroughly with a whisk or mixer.
3. Add flour gradually, stirring with a wooden spatula, carefully pour in boiling water.
4. Knead to a homogeneous dough. Bake immediately.

With sour milk

• Cooking time: 30 minutes.
• Servings Per Container: 8
• Calorie content: 128 Kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If one of the household members did not finish the milk, it sour - this is not a reason to throw it away. Our grandmothers knew how to cook delicious dishes from simple, seemingly already spoiled products. You can make delicious pancakes and pies from curdled milk. Thin pancakes made from sour milk will delight you with their taste - they are gentle, soft, airy.

Ingredients:

• wheat flour - 450 g;
• granulated sugar - 80 g;
• salt - 10 g;
• soda or baking powder - 10 g;
• curdled milk - 200 ml;
• vegetable oil - 80 ml.

Cooking method:

1. Mix the egg with granulated sugar, baking soda or baking powder, salt, butter. Stir the mixture well.
2. Add here half a serving of flour, half a glass of curdled milk, mix.
3. Enter the rest of the products - the remaining flour and sour milk. Let the dough stand.
4. Bake in a very hot skillet, greased with fat.

On serum

• Cooking time: 30 minutes.
• Servings Per Container: 8
• Calorie content: 123 Kcal / 100 g.
• Cuisine: Russian.
• Difficulty: easy.

Many housewives often independently prepare cottage cheese from kefir and milk, decant the curd mass, and drain the whey. Why not use this valuable dairy product for its intended purpose and make deliciouswhey pancakes? Thin, delicate, soft - any experienced housewife will tell you how to cook them from affordable, cheap products.

Ingredients:

• eggs - 2 pcs.;
• serum - 500 ml;
• vegetable oil - 70 ml;
• flour - 250 g;
• granulated sugar - 100 g;
• salt - 15 g;
• soda - 15 g.

Cooking method:

1. First, you need to mix the eggs with sugar, salt and butter. Whisk the mixture well.
2. Add whey, soda, stir. Bubbles should appear in the mass.
3. Add flour while stirring constantly. There should be no lumps in it.
4. Grease a frying pan, heat well, bake each product on both sides.

On milk and water

• Cooking time: 30-40 minutes.
• Servings Per Container: 8-10
• Calorie content: 127 Kcal / 100 g.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty: easy.

Thin pancakes with milk and water they are simply prepared from the available ingredients, even a novice housewife can handle this. One has only to remember that you need a frying pan with thick walls, respecting the proportions. Some cooks make the mistake of baking tortillas right after kneading the dough - you need to give it a chance to distance.

Ingredients:

• warm water - 250 ml;
• flour - 150 g;
• egg - 1 pc.;
• granulated sugar - 30 g;
• salt - a pinch.

Cooking method:

1. Combine the egg with salt, sugar, beat the mass with a mixer until foam appears.
2. Add milk, water (it should be warm) and add flour in portions. The mass should resemble kefir or low-fat sour cream in consistency.
3. Bake the treat in a hot skillet greased with vegetable oil.

With meat

• Cooking time: 60 minutes.
• Servings Per Container: 25
• Calorie content of the dish: 184 Kcal / 100 g.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty: Medium.

A classic Russian dish loved by adults and children.Meat filling for pancakesmade from boiled beef, pork, offal. You can fry the store mince with big amount onions, spices, add a little garlic for piquancy. Serve the treat after frying each stuffed pancake in butter.

Ingredients:

• meat - 600 g;
• onions - 2 pcs.;
• egg - 1 pc .;
• water - 300 ml;
• flour - 500 g;
• salt - a pinch.

Cooking method:

1. Immerse the meat in hot water, let it boil. Skim off the foam. Add salt and cook until tender.
2. Peel the onion, chop into small cubes. Saute until soft in vegetable oil.
3. Cool the meat. Pass it through a meat grinder, season with spices, salt, add fried onions, a little broth.
4. Mix eggs, salt, sugar, water. Add flour to this mixture, stir until smooth.
5. Bake the products. Put a tablespoon of minced meat in a warm tortilla, roll up with a roll or envelope.

Delicious pancakes with milk are the main treat and the main symbol of the Carnival week. We have already prepared. But there are never too many pancakes. There are hundreds of ways to bake pancakes only in Russia, but how many in the world? At Shrovetide, of course, they ate not only pancakes, but also, we also prepared them already, and, and, and a lot of tasty things. So that the land is fertile, the harvest is rich, and the life is happy.

Let's not deviate from traditions and let's start.

How to cook pancakes with milk? Milk pancake recipes with photos step by step

We'll start with the test. The dough is of great importance. What kind of pancakes you get depends on it. Although thick, and liquid, with or without additives, each is delicious in its own way. Well, then some recipes with a video of making pancakes.

Menu:

1. Pancake dough

Ingredients:

• Eggs - 3 pcs.
• Milk - 3 cups
• Flour - 2.5 cups
• Sugar - 1 tablespoon
• Salt - 1/2 tsp
• Vegetable oil - 4 tablespoons

Preparation:

1. Break the eggs into a deep container.

2. Pour in a tablespoon of sugar, half a teaspoon of salt.

3. Pour in four tablespoons of vegetable oil.

4. Pour in three glasses of milk. Beat all this with a mixer.

5. Beat milk with eggs, gradually add flour. You can pour the first glass right away, just first stir in the flour by hand, without turning on the mixer, otherwise the flour can fly like ash from a volcano throughout the kitchen. Once all the flour is wet, you can turn on the mixer and add a little flour from the second glass.

6. After adding the second glass, check the consistency of the dough. If it's thin, add the remaining flour little by little, checking all the time to see if it's already enough. You can lose all the flour and a little less.

7. We picked up the consistency of the dough, about the same as medium-thick cream, or like a very thin store sour cream, it should not pour out of the spoon, but easily drain, pour, well, go ahead, fry.

To make it work!

1. 1. Video - How to quickly and easily make pancake dough

This is of course for students, but suddenly it comes in handy.

1. The classic recipe for pancakes with milk

Ingredients:

• Milk - 500 ml.
• Eggs - 2 pcs.
• Wheat flour - 1.5 cups (250-300 gr.)
• Sugar - 2 - 3 tbsp. spoons.
• Salt - 1/2 tsp.
• Baking powder or soda - 1/3 tsp
• Vegetable oil - 3-4 tbsp. spoons
• Vanilla sugar - 1/2 tsp

Preparation:

1. Break eggs into a deep bowl.

3. Add sugar. Always add sugar to taste. Love sweets, you can more, do not love, less.

4. Pour 100-150 grams of milk, stir.

5. Add vanilla sugar and baking powder. If you stuff the pancakes with cabbage, mushrooms, caviar, etc., you don't need vanilla sugar. And put less of this.

6. Start adding flour. Be sure to sift the flour before this. pour out gradually, in portions of 50 grams. Stir the flour and add the next portion, stirring the mixture all the time. Thus add 200 grams. Stir well. We got a thick dough.

7. Dilute the dough with milk. Pour milk little by little and stir and add again and stir again.

8. Now, little by little, add the flour, stirring constantly.

9. Pour out the remaining milk. Stir well so that there are no lumps. For 500 g of milk, we took 300 g of flour. It turned out to be an excellent consistency.

10. Pour in four tablespoons of vegetable oil. We put the dough aside, for 30 minutes. So that, as they say, you can breathe.

11. The dough is ready.

12. Put the pan on the fire, heat it up and grease it with vegetable oil.

13. Pour the dough into the frying pan with a ladle, do not add a full ladle, pour the dough by lifting the pan from the stove, tilting and turning so that the dough is evenly distributed.

14. Fry the pancake on one side for about 1.5-2 minutes. See how the brown rim appears.

15. Turn over and fry also from the second side. Remove the pancake from the pan and put it on a plate. It is good to grease it immediately with melted, melted cow butter. We put the second pancake on the first. We continue this way until the dough runs out.

16. Well, we baked a pile of pancakes. With this amount of dough, it turned out 15 pancakes.

Serve with honey, jam, sour cream, etc.

Enjoy your meal!

1. 1. Video - Simple classic pancakes with milk

This is the explanation for the video:

The classic recipe for making simple pancakes. It's very simple: mix salt, sugar and eggs, then pour in half the milk and add flour, mix everything. Add the remaining milk and butter, stir again and start baking the pancakes. Ready-made pancakes can be served with cream, jam or any other sweet filling.

Ingredients:

• Flour - 1 Glass
• Eggs - 2 Pieces
• Milk - 500 Milliliters
• Salt - 1 Pinch
• Sunflower oil - 3 tbsp. spoons
• Sugar - 1 Tbsp. the spoon

Enjoy your meal!

1. Thin pancakes with milk - recipe

Ingredients:

• Milk - 500 ml.
• Flour - 200 g.
• Eggs - 3 pcs.
• Sugar - 1 tablespoon
• Salt - 1 tsp
• Vegetable oil - 2 tablespoons

Preparation:

1. Break eggs into a deep cup.

3. Add sugar. We mix everything.

4. To avoid lumps, add milk and flour in portions, constantly stirring the mixture. Milk should be room temperature.

5. Sift some of the flour directly into our mixture. Stir everything thoroughly. Pour in the next part of the milk and sift the next part of the flour. so 2-3 times. Mix everything thoroughly so that there are no lumps.

6. Add vegetable oil. Let the dough stand for 20-30 minutes.

7. Grease the pan with vegetable oil and start baking pancakes. And so we grease before each pancake.

8. Fry pancakes over medium heat. 1.5-3 minutes on each side, until golden brown. Our pancakes turned out to be thin, tender. The thickness of the pancake depends on the thickness of the dough.

9. Put pancakes in a slide, put a piece of butter on each pancake and grease the pancake with it.

Serve pancakes with berries, sugar, butter and whatever you want.

Enjoy your meal!

1. 1. Video - Classic thin pancakes with milk

1. Recipe for thin pancakes with holes in milk

Ingredients:

• Flour - 270 g.
• Eggs - 2 pcs.
• Soda - on the tip of a knife
• Salt - on the tip of a knife
• Sugar - 2-4 tablespoons
• Milk - 1 liter
• Vegetable oil - 3 tablespoons

Preparation:

1. Pour milk into a deep saucepan and heat until warm.

2. Again, break the eggs into a deep bowl.

3. Add sugar and stir. Sprinkle sugar to taste, if you like sweets, sleep 4 tablespoons. You can pour less, for example two.

4. Pour in three tablespoons of vegetable oil. Stir everything again.

5. Add a little salt and about the same amount of soda, well, about 1/4 tsp. Stir.

6. Add, as always, some of the milk, mix. We leave the rest in reserve for now.

7. We begin to slowly add flour. Poured in a little, whipped, poured in more whipped. Your task is to get the dough without lumps at the end.

8. When all the flour has been mixed, pour the remaining milk into the dough. And again mix everything thoroughly.

9. All our dough is ready. We got it liquid. Pours freely from a spoon. We set it aside for 20 minutes so that all the ingredients grab together.

10. Grease the pan well with vegetable oil. Can be lubricated with a regular napkin in two layers. We are waiting for it to warm up well. If you want the pancakes to turn out with holes, wait until the pan is heated to the maximum - it will heat up.

11. Second, do not scoop up a full ladle of dough, so the pancakes will be easier to come off the pan.

12. Pour the dough into the pan as usual. It differs slightly from ordinary pancakes in that our dough is very liquid and spreads out in the pan very easily. One turn of the pan around the axis. Holes appeared in the pancake immediately.

13. As soon as the edges start to brown, turn the pancake over and fry on the other side.

Here we have such thin pancakes with holes. Well, very tasty!

Enjoy your meal!

Everyone knows how to cook pancakes. How to cook delicious pancakes - many. Here I will post tips for newbies. How to cook so that the first pancake is not lumpy.

2. This is certainly the right advice, but unfortunately it is often not executed. I also sometimes add flour to a mixture of eggs with milk and others. This makes it easier to choose the consistency of the dough you need. In general, as it is convenient for someone.

7. I have a little scoop left over from my mother, which holds exactly one pancake dough. Very comfortably.

If you follow these tips, then rest assured that you will succeed as you wanted.

Pancakes are the favorite dish among our people. I do not stop "singing his praises" in my articles, they are too good and tasty with fervor, with heat. Fragrant, delicate, thin, covered with small holes - what could be better than this!

We bake them both on holidays and on weekdays. And Shrovetide without them is not at all conceivable. After all, it is believed that the more you eat them during the holiday week, the better and richer the whole next year will be! Therefore, we try to bake them as much as possible, but all different. And after all, no one gets tired of eating them, and many even regret that the holiday lasts only one week. And they are always welcome any day!

Therefore, today we will prepare them, both for weekdays and for holidays. And the recipes are all as on the selection. They will not give you any difficulties at any stage. And the cooking process itself will be a real pleasure for you. Everything will turn out at the highest level.

And if you still do not know how to bake them, you will certainly learn. And if you can, then an extra good recipe never hurts! In the last article we cooked, and today I propose to cook them in milk. Yes, not just any simple ones, but as we love, thin and certainly with holes.

The classic recipe provides for a standard set of ingredients - milk or water, flour, eggs, butter, salt, sugar and soda. The dough is quick and easy to prepare. And the pancakes are thin and tasty.

According to this recipe, they are also very easy to prepare, and most importantly, they do not stick to the pan and do not break.

We need:

• milk - 3 glasses
• egg - 3 pieces
• flour - 1, 5 cups
• sugar - 1 tbsp. the spoon
• salt - 0.5 tsp
• vegetable oil - 1 - 2 tbsp. the spoon

Preparation:

1. Break eggs into a bowl convenient for kneading dough, add salt and sugar. If you like sweet products, then the amount of sugar can be increased to 2 or even 3 tablespoons. I only put a spoon, because in our family everyone loves them differently. Therefore, whoever loves sweeter adds honey later and eats with it.

Sugar is a must; without it, finished products will not turn out rosy and crispy. If the pancakes turned out to be pale, then they forgot to put sugar in them, or put it, but just a little. By the way, if you put a lot of sugar, then our sweets can become too crispy, which is also not desirable.

2. Stir the contents with a whisk.

3. Continuing to stir, pour in half of the milk, it is best to keep it a little warm, or in extreme cases at room temperature. This is necessary so that the sugar and salt are completely dissolved in it, and the dough is tasty and tender.

4. Sift flour into the resulting mixture. This must be done, and even preferably twice. During this procedure, the flour is oxygenated. And this is necessary in order for the products to turn out to be light and airy. In addition, more holes will appear in them.

5. Mix thoroughly using a whisk. You should get a thick, homogeneous mass without lumps. The whisk will just help break them all.

6. Now pour the remaining milk into the mixture and mix again until smooth.

You can pour all the milk at once, but it will be more difficult to get rid of the lumps. Therefore, it is best to pour it in portions. In addition, you can always adjust the amount of fluid. For example, I never use glasses, I take all products by eye. It's easier for me to navigate with the desired dough consistency.

7. The finished dough should turn out like heavy cream. It is viscous, elastic, and as you understand, not at all thick.

The golden mean is important here. If the dough is too runny, the pancakes will tear and it will be difficult to turn them over. If the dough is thick, you will get thick products. They will not have holes at all, and they will not turn out to be light and airy.

Understanding what the dough should be comes with experience. It is necessary to bake them several times, and then glasses for measurement will no longer be needed.

8. Pour vegetable oil into the finished dough. I usually add 2 tablespoons, it seems to me that it tastes better. In addition, they roll over more easily.

The butter must be mixed with the dough until it remains completely on the surface. Everything must connect and become homogeneous.

9. To do this, leave the dough to infuse for 15 - 20 minutes. And I sometimes knead it and leave it in the refrigerator overnight. The next morning you get a quick and delicious breakfast.

10. Prepare the frying pan. If you have a cast iron skillet, this will be just fine. If not, then anyone can use it. Just look that it has low sides. Otherwise, it will be difficult to turn our products over, you can burn your fingers.

11. Put a frying pan over high heat and heat it to a light smoke. To make the pancakes turn over easily, it is in such a pan that they must be baked.

The first pancake is lumpy because the pan did not have time to warm up well enough! If it is hot, then not the first, not the second and not the last lump will not work!

12. Grease the pan with oil, you can use a silicone brush or half a peeled potato. Collect the dough in a ladle, do not forget to stir it again, and pour into a hot frying pan.

In this case, it must be turned so that the dough is distributed in an even thin layer.

13. Bake until no batter remains on top, the edges of the product will begin to dry slightly. Run with a spatula or knife, if the pan allows, along the very edge of the pancake, so that it is easy to pick it up. And turn it over using a spatula or with your hands.

14. Bake on the other side until tender. It will take less time than when we baked it on the other side.

15. Stack items on a plate. If you want to serve them with a little, then you can grease each with melted butter. While the pancake is hot, it will be much easier to do, and you will need less oil.

16. Serve ready-made pancakes, who likes what more - with butter, sour cream, honey or jam.

Products prepared according to the classic recipe are good because they are prepared without any additives and are very thin. Therefore, any filling can be wrapped in them. are described in great detail in one of my articles.

In addition, they can be the basis, they are also mentioned in one of my articles.

In this recipe, I tried to describe the entire cooking process in the most detail. Therefore, in order not to repeat myself, in subsequent recipes, I will omit the details. But since they are very important, along with other recipes, be sure to read the first one.

Openwork thin pancakes with bottle dough

I would like to bring to your attention a very unusual and quick way of making dough. I think that many will like this method. Men are especially delighted with him. They love when the cooking process is mechanized.

And although here it happens very primitively, you still don't have to stand and stir something with a spoon. Okay, I won't torment you anymore, the dough for this recipe, we will cook in a bottle.

We need:

• milk - 600 ml
• egg - 2 pieces
• sugar - 3 tbsp. spoons
• salt - 1 tsp
• flour - 6 tbsp. spoons (full)
• vegetable oil - for frying
• plastic bottle with cover

Preparation:

1. Insert a funnel into a clean, dry bottle, add flour, sugar, salt sifted in advance. Pour in milk and add eggs.

2. Close the lid and shake the contents. The dough is ready! Fast, simple and easy!

3. Now we put the pan on the fire and heat it until it becomes very hot, almost red-hot.

4. Grease it with a little vegetable oil and pour out some of the dough, spreading it evenly over the entire surface. The layer should be thin so that holes form on the finished pancake.

5. Bake on both sides until golden brown. Then lay out in a stack, brushing each with butter.

In this way, you can bake openwork lace pancakes. To do this, you need to draw various shapes on a hot frying pan. It turns out very beautifully, and it is a pleasure to eat such beauty! And you can see how to do it here!

That's what beauty it turns out! Agree that everyone will be happy to eat such a lace treat. By the way, the video contains a recipe for another dough. You can bake pancakes and on it, both ordinary and openwork.

Thin milk

The pancake dough is prepared with the addition of baking soda, without baking soda at all, and also with baking powder. It is with its use that the following recipe will be.

We need:

• milk - 900 ml
• flour - 500 gr
• egg - 2 pieces
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 tsp
• vegetable oil - 4 - 5 tbsp. spoons
• butter for lubrication

Preparation:

1. Break the eggs into a bowl in which it will be convenient to knead the dough. It is better to get them out of the refrigerator in advance so that they become at room temperature.

2. Add sugar and salt and mix thoroughly. Use a whisk for this.

3. Sift the flour with baking powder and add a little to the egg mixture. Stir thoroughly until a thick, viscous mass.

4. Milk for dough is best used slightly warm. Or as a last resort, so that it is at room temperature. Add a little milk to dilute the flour for them, actively mix everything with a whisk.

5. And so gradually alternating, add a little flour and pour in a little milk until all the flour is over. There should be no lumps left in the dough by then.

6. Pour in the remaining milk and stir until smooth.

7. Add vegetable oil and stir until it disappears completely from the surface.

The dough turned out to be liquid, similar in consistency to heavy cream. Let it stand for 20 to 30 minutes to allow all the ingredients to dissolve.

8. Put the frying pan on the fire and warm it up well until a light haze.

9. Then pour a little dough, and by turning or shaking the pan, distribute it evenly over the entire surface in a very thin layer. Bake for 15-20 seconds. Since the products are very thin, this time is quite enough.

10. Having picked up a pancake with a toothpick along the edge, turn it over with your hands, or using a spatula. Bake on the back also for 15 seconds.

11. Then remove it from the pan and coat with melted butter. Fold in four and place on a plate.

12. Serve and eat hot!

The finished products turned out to be very delicate, aromatic and tasty. They ate much faster than they prepared. But as always!

Do you know which dough has the most holes in pancakes? Do not know? Then I will share with you the recipes. In the meantime, we have not moved on to them, I can only say that the most holes are obtained when you bake them from choux pastry.

Custard on boiling water

They are called custard because the dough is brewed with boiling water or hot milk. As a result, it becomes porous and airy. During the frying process, air bubbles appear on the surface, which burst. As a result, numerous holes appear.

We will need (for 23 - 24 pieces):

• milk - 250 ml
• boiling water - 350 ml
• flour - 1.5 cups
• eggs - 2 pcs.
• butter - 30 gr
• sugar - 1.5 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 tsp
• vegetable oil for greasing the pan - optional

Preparation:

1. For this recipe, we need warm milk, so it needs to be slightly warmed up, but not too much, so that the eggs added later do not curl.

2. Pour sugar and salt into milk, mix thoroughly. For better and easier stirring, you can use a whisk.

3. Add eggs and mix until smooth.

4. Add the pre-melted butter. You can melt it in a water bath. When adding each new ingredient, do not forget to mix the contents thoroughly.

5. Sift flour together with baking powder and add to the mixture. If you have a small sieve, you can sift directly into the bowl of the dough being prepared.

6. Stir everything again thoroughly with a whisk. After this action, not a single lump should remain. In the meantime, we bring the dough to the desired state, we put the kettle to warm up. We will need 350 ml of boiling water.

7. Pour boiling water into a convenient container, measuring the required volume, and immediately pour into the dough. It is important to mix the contents quickly at this stage. There will be no time to linger here, so keep the whisk close at hand, it will come in handy for us.

8. Leave the dough to infuse for 20 minutes.

9. Put the frying pan on the fire and heat it up to a light haze.

You can bake pancakes in a dry skillet, so they will turn out to be less high-calorie. Or you can grease it with vegetable oil before each new portion of the dough. This makes them look more beautiful and lacy. They are also most beautiful if they are baked in a cast-iron skillet. It is enough to grease it with oil just before the first pancake. And then everything will go like clockwork.

I like to grease the pan with oil, so that it is not only tasty, but also beautiful. In addition, since we decided to bake pancakes, then what kind of diet is there! We must enjoy them to the fullest.

10. And so, on a greased or dry frying pan, pour a portion of the dough and turning it, distribute the contents evenly in a thin layer.

For the products to remove well, it is best to use a small-diameter frying pan. In this case, a 20 cm frying pan is used.

11. Bake over high heat. We look, when there is no batter left at all from above, gently pick it up with a spatula or toothpick. If you bake in a cast-iron skillet, then you can also use a knife. And we turn it over. We do it carefully, as our products are rather delicate and fragile.

By the way, the holes should have already formed by that time.

12. Bake on the other side until golden brown. Then remove from the pan and stack it on a plate.

13. We serve who loves more. Also, such pancakes are very good for stuffing with various fillings.

14. We eat with hot tea and enjoy a delicious and delicate dish!

It turns out that everything is not just tasty, but very tasty! Therefore, count on whether this is enough for you for everyone. When in doubt, just increase the amount of ingredients,

Custard with holes in boiling milk, no eggs

Someone has the opinion that pancakes cannot be cooked without eggs. To this I will answer, as much as possible! And here is the recipe! Yes, not simple! I can't get as many holes as on these products!

We need (for 20 pieces):

• milk - 1 liter
• water - 50 -70 ml (optional)
• flour - 0.5 kg
• butter - 100 gr
• sugar - 3 tbsp. spoons
• salt - 1 tsp
• soda - 2/3 tsp
• corn starch - 2 tsp

Preparation:

1. Divide the milk into two equal parts. Sift flour into one of the parts and add sugar, salt, soda and starch. Stir everything with a whisk. If the dough is very thick and does not mix well, add 100 ml of warm water.

By the way, according to the recipe, corn starch is given. If I don't have it, then I add potato. Although I noticed that more holes appear if you still use corn.

2. Pour the other half of the milk into a saucepan and put on the fire with butter. Boil.

3. Add boiling milk to the dough and stir quickly until smooth. If you want to get thicker products, then leave the dough in this state, if you want, then add a little more warm water. The dough should be like heavy cream in consistency.

4. Heat the pan well. You can bake pancakes both in a dry frying pan and in a greased pan. Personally, I like the second option, in this case they turn out to be lacy and beautiful. You can taste and bake one in a dry skillet and one in a greased skillet. And then you can decide on the option yourself.

5. Pour a portion of the dough using a ladle. Spread the contents in an even thin layer and bake the products on both sides.

As it is fried, it will form a large number of bubbles, which in turn burst quickly, resulting in the formation of large and small holes.

When we turn the product over, the holes will not go anywhere. Therefore, our sweets can be eaten and enjoyed! They turn out delicious on their own, and if you spice them with butter or sour cream, then it will be impossible to stop at all! And don't, eat while it's hot!

I forgot to note that when you turn the products over, first carefully pick them up from the edges. And turn over with a spatula. They turn out to be very delicate and fragile, so turning them over with your hands turns out to be somewhat more difficult, although it is possible.

Here's a recipe. Have you noticed how easy it is to prepare - it is very difficult to find something simpler! Be sure to try it, I'm sure you will like it!

By the way, I forgot to warn you that ready-made pancakes are quite sweet. Therefore, if you bake them under some kind of unsweetened filling, then reduce the amount of sugar by half.

Thin with holes, with milk and cognac

A very unusual recipe - you say, and I agree with you. I also thought so, until I once heard that strong alcoholic drinks can be added to pancake dough. I started experimenting, adding both vodka and brandy. And I must say that the experiments were quite successful. As well as our sweets prepared according to this recipe, which always work out well!

I also like this recipe because there is no soda in the ingredients, and you can use it to make pancakes without oil at all.

And the recipe is very simple, and the cognac is just one of the ingredients, without any complications.

We need (for 12 pieces):

• milk - 500 ml
• water - 100 ml (optional)
• cognac - 3 - 4 tbsp. spoons
• flour - 250 gr
• egg - 3 pieces
• butter - 60 gr (optional)
• sugar - st. spoons
• salt - a pinch
• vegetable oil for frying - optional

Preparation:

I'll make a reservation right away that according to this recipe, the dough can be cooked both with oil and without it. Choose the option yourself. If you cook with it, you won't need water. If you don't add it, then add a little water, otherwise the dough will turn out to be quite thick.

Therefore, in order not to overload the stomachs of my loved ones, I cook without oil.

1. Sift flour into a large bowl, knead the dough in it.

2. Gradually pour in milk, preferably lukewarm, while stirring the contents with a whisk. We try to break all the lumps, we don't need them at all.

3. After the dough has become homogeneous, beat in the eggs, which must be removed from the refrigerator in advance so that they have time to cool. Add cognac, salt and sugar. I added 3 tbsp. spoons, in my opinion this is quite enough. Instead of brandy, you can add vodka.

Interestingly, before it could not have occurred to me that you can add alcohol to such a dough. But why not, after all, we add it to the dough for, or in the dough for, or in the dough for other baking!

4. Mix thoroughly with a whisk and add sour cream. Since we do not use oil, sour cream will be very useful here. If you decide to do it with oil, then it can be excluded. Stir again.

The dough turned out to be somewhat thick. We love thin pancakes, so I add some warm boiled water. It should turn out like heavy heavy cream.

5. The dough should be allowed to stand, preferably 1 hour. But if there is no time, then 15 minutes will be enough.

6. Put the pan on the fire and heat it up. Lubricate the surface with a little vegetable oil. You don't need to do this, the products will turn over and take off well anyway. But the appearance will be more beautiful if the pan is still lubricated. You can try it yourself.

7. Pour a small portion of the dough, turning the pan to one side, distribute it evenly over the entire surface and bake until the underside is golden brown. The upper surface will be covered with small holes. The longer the dough is infused, the more holes there will be.

8. Turn the product over to the other side. This is very easy to do, the pancakes do not stick to the bottom of the pan at all. And bake it on the other side.

9. Place in a stack on a flat plate.

10. Serve whoever loves more. They are also very good for wrapping various fillings in them.

Alcohol is not felt at all, but the dough has acquired tenderness and some additional richer taste. The edges are a little crispy, and the middle is soft and light. So it turned out two in one, which will satisfy different taste preferences.

With baked milk

This recipe also deserves attention, since it is prepared not with ordinary milk, but with baked milk. And baked milk is always associated with my grandmother's Russian stove, it is always the taste of childhood, memories of the village and something so warm and dear!

These are the pancakes we will cook together with all our favorite tastes and memories.

We need (for 10 - 12 pieces):

• baked milk - 0.5 liters
• egg - 3 pieces
• flour - 1, 5 - 2 cups
• sugar - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• baking powder - 1 tsp
• vanilla sugar - 1 sachet (optional)

Preparation:

1. Beat eggs, sugar and vanilla sugar until fluffy. You can use a mixer or a whisk for this, but they will need to work a little longer in time.

Vanilla sugar is worth adding for a sweet dessert dish. And I will tell you how this can be done using this recipe as an example.

2. Continuing to stir, gradually add all the milk, then the vegetable oil.

3. Sift flour and baking powder through a sieve. Combine both masses and mix well until smooth.

4. Bake pancakes on both sides in a hot skillet. You can either grease it before each new portion of the dough, or not.

All is ready! Fast and easy!

But if you want, you can complicate the recipe a little and make caramel for pouring. Remember that we added vanilla sugar. So we prepare soft caramel.

We need for caramel:

• sugar - 4 tbsp. spoons
• butter - 30 ml
• apples - 2 pieces

Preparation:

1. Heat the oil in a frying pan, then add sugar to it, and bring it to a boil over medium heat. Cook, stirring occasionally, until pleasant golden brown.

2. Peel the apples off, cut them into cubes and immediately add to the skillet so that they do not darken. Put out until soft.

3. Pour caramel on pancakes, put apples on top, season with sour cream and serve.

A delicious aromatic dessert is ready. Eat and enjoy!

Super thin fishnet with holes

I wanted to offer you one of the recipes in video performance. To clearly see the whole process as a whole. How to knock down what, mix, and most importantly, how to bake our little openwork "suns". And there is such a recipe. It turns out just super-thin pancakes with holes.

And making them is not difficult at all. True, the composition contains a little more ingredients than usual, but they are all simple and are always available in any kitchen and in any refrigerator. And so we look:

True, beautiful! Like painted lace. It's a pleasure to eat such pancakes! Take note of this recipe as well.

Thin, yeast milk

If today we are considering such a large and tasty topic, then we cannot do without yeast pancakes. We left them for last!

We need:

• milk - 900 ml
• eggs - 2 pcs.
• flour - 500 gr
• sugar - 2 tbsp. spoons
• salt - 1 tsp
• dry yeast - 10 gr
• vegetable oil - 2 tbsp. spoons + cooking oil

Preparation:

1. First, we need to prepare a dough. Therefore, we need a little warm milk, but it is even better if all of it is warm, so we will warm it up a little in a saucepan.

2. Pour yeast into a small bowl, add a spoonful of sugar and stir. Then pour in a quarter cup of warm milk. Put in a warm place so that the dough becomes "alive", and this will happen when bubbles appear on it, and at the same time it will slightly increase in volume.

When purchasing yeast, pay attention to the expiration date. The dough will rise well only if they are fresh.

3. When the dough is right, you can start making the dough. To do this, sift the flour into a large bowl. Keep in mind that all the ingredients will be in it, and it will still increase in volume.

4. Add salt and remaining sugar to flour, as well as eggs, beaten in a separate bowl. Beat them best with a fork.

5. Then add warm milk and stir until no lumps remain in the dough. To do this, you can use a whisk.

6. Make sure that the dough is homogeneous, you can add the dough. To stir thoroughly.

7. Now the last ingredient is vegetable oil. It must be mixed until such a state that there are no oil stains on the surface, that is, completely mix it into the dough.

8. Cover the finished dough with a towel and place in a warm place. Periodically glance, after a while it will begin to increase in volume. Then you need to mix it again, and so on up to 3 - 4 times. The infusion time can be different and depends on the freshness and quality of the yeast.

When the dough comes up for the fourth time, you can start baking pancakes.

9. Grease a hot frying pan with a little oil and pour a small portion of the dough so that it spreads over the entire surface.

10. Bake on both sides until golden brown.

11. Serve hot, drizzled with melted butter.

12. Eat with pleasure!

As you can see in the photo, the pancakes are covered with a lot of big and small holes. They are delicious, aromatic and incredibly tender. Therefore, eat and enjoy!

With milk and yeast according to a simple recipe

If in the previous recipe we prepared a dough for the dough, then this recipe is not required. Everything is prepared quickly and easily! And the pancakes are just wonderful - very tender, tasty and incredibly beautiful.

For the correct calculation of the amount of ingredients, we will use a 420 ml measuring cup. And the amount of milk in relation to flour will be two to one. But this does not mean that half a kilogram of flour is needed per liter of milk. It fits less in a measuring cup. Therefore, in order not to measure, not everyone has scales, let's take a glass as a basis.

So I have a glass of 420 ml. If you have a regular 250 ml glass, then take two glasses of flour and four glasses of milk. Hope I explained clearly.

We need:

• flour - 1 part
• milk - 2 parts (I have 840 ml)
• egg - 1 piece
• sugar - 1 tbsp. the spoon
• salt - 1/4 teaspoon
• instant dry yeast - 1 tsp (no slide)
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Sift the flour through a sieve into a bowl, in which we will knead the dough. Add sugar, salt, yeast. Mix.

2. Slowly pour in half of the milk and mix until smooth and the lumps disappear. It is better to warm up the milk in advance and add warm.

3. Add egg and remaining milk. To stir thoroughly. Perhaps small particles of dry yeast will not be able to dissolve everything at once, but that's okay. While the dough is infused, you just need to mix it several times.

4. The dough turned out to be quite liquid, but do not let it scare you, this is how it should be. Cover the bowl with the dough with a napkin or cling film. If you cover it with plastic wrap, make a few punctures in it so that the dough can breathe.

Leave for an hour in a warm place. During this time, stir several times until the fine particles of dry yeast are completely dissolved.

While the dough is infused, it should not rise and increase in volume. As it was liquid, it will remain.

5. After an hour, remove the film and add oil, mix.

Now you can start baking pancakes. To do this, we need to heat the pan and grease it with oil. If the pan is cast iron, then it is enough to grease it just before the first dough. If it is normal, then it is better to lubricate before everyone.

6. Before pouring each new portion, the dough must be mixed each time.

7. Bake pancakes on both sides until golden brown. Serve with butter or sour cream.

Or you can wrap any filling in them.

Look how handsome they turned out! Lovely, it's expensive to watch! And how tasty is it? Try it quickly while they are hot!

Here's how many recipes came out again. In general, all the recipes for pancakes, pancakes and dough for them simply cannot be counted! Each housewife has her own favorite recipe, according to which she most often cooks. So I did, too, until I started blogging. And with its discovery, I became more interested in culinary issues, began to find interesting new recipes, try them out and enrich my table with new dishes.

And it turns out there are so many really cool recipes. And this is good, you can cook the same dish several times without repeating it. I had a dress rehearsal for Pancake Week this week. Every day I baked pancakes, sometimes twice a day. Or once, but mixed two different options at once. And none of my relatives even once said that they were tired of it.

Moreover, after each meal, not a single product remained on the plate. I was very pleased!

I hope that you will be satisfied when you bake one or several recipes. By the way, if you have not found a suitable one for yourself in today's article, then follow the link to another article of mine. There are both classic and old Russian recipes. Very interesting options. Maybe not all of them can be found on the Internet.

And I'm finishing my story for today. I really hope that it turned out to be interesting and useful for you. And if so, then share the article with your friends, like and write comments. I am always very pleased with all the signs of attention from you.

I wish you all the best and the best! And for those who baked pancakes today

Enjoy your meal!

Not only on Shrovetide we remember this golden round delicacy, sometimes on ordinary days we prepare pancakes for breakfast. From time to time, you want to please yourself and your loved ones with a hearty and favorite dish. But nevertheless, thin pancakes with milk with holes, we do not bake so often. The Farewell to Winter Festival is just a suitable occasion, especially since Maslenitsa lasts a whole week.

Usually, during the week of celebration, I manage to cook almost all kinds of different pancakes. Well, how else, you want to have a tasty treat every day, but you don't want to eat the same pancakes. You have to apply all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please after all. Pancakes can be thick and fluffy made from yeast dough, and with milk or kefir, or they can be thin and delicate, so that they glow through, lean or chocolate, even with vegetables or fruits.

But today I will tell you about how to make delicious thin pancakes in milk, very thin and with holes. Even these pancakes, there are many varieties and methods of preparation. So wind up on a mustache and be sure to try cooking. And your household will definitely thank you for this.

How to cook thin pancakes in milk - a step by step recipe

We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, complex or rare components are not required, everything is very simple and is in any refrigerator. Eating such thin pancakes in milk is good with any fillings, although if there are too many holes in them, then it is problematic with liquid ones, for example, with honey, if you want to wrap the filling. It is more convenient to dip such thin pancakes in liquid fillings, and wrap thick ones. Thin pancakes can be eaten with meat, and with an egg, and with red fish, there are many interesting options. But no one has canceled the fresh tasty sour cream and cottage cheese, the preparation of jam and jam from the summer, even ice cream.

• milk - 500 ml,
• flour - 1 glass
• eggs - 2 pcs,
• sugar - 2 tablespoons
• salt - 0.5 teaspoon,
• baking soda - 0.5 teaspoon
• lemon juice / vinegar - 1 teaspoon

Preparation:

1. Remove milk and eggs from the refrigerator in advance so that they are at room temperature. Foods at this temperature are whipped and mixed better.

2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until lightly creamy. You can do this with a mixer, but our task is not beaten eggs, but so that the sugar and salt dissolve. The froth should only appear at the edges of the bowl.

3. Pour milk into eggs and stir.

4. Sift the flour into the milk-egg mixture. Sifted flour will mix better and form less lumps. Continue stirring the dough with a whisk until all the lumps dissolve. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.

5. Now add vegetable oil to the dough. This is necessary so that you do not have to pour a lot of it into the pan and the pancakes do not turn out to be too greasy.

6. At the very end, add slaked soda. To do this, mix lemon juice and baking soda to create a foam. The chemical reaction will continue in the dough, which will create gas bubbles, which will subsequently turn into holes.

7. Preheat a flat skillet with a thick bottom. Classic cast iron pans work well as they distribute heat well. But you can also take special pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.

8. For the very first time, the frying pan should be spread with a thin layer of vegetable oil. To see if the pan is hot enough, pour the first pancake. It will also become clear to you whether the batter is enough. The density will depend on how thin they will be. The thinner the dough, the thinner the pancakes.

But it is important to find a balance, too thin dough will creep and the pancakes will tear when removed. No wonder they say "the first pancake is lumpy." It is he who is the test one.

9. Use a ladle to pour the pancakes. Pour just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads evenly over its surface.

In a well-heated frying pan, the dough will set immediately, and holes, which many love so much, will immediately form.

10. When a blush begins to appear on the edge of the pancake, and the middle ceases to be liquid, it's time to turn the pancake over. Take a wide spatula and turn the pancake over. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on one side only. This is perfectly acceptable if they are very thin and baked through.

11. To remove the finished pancake, you need to pry it off with a spatula and put it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to bake. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.

It is very tasty if you spread a little butter on each pancake. But this will add fat to them.

By the way! You can vary the amount of sugar in the pancake dough depending on your preferred filling. For pancakes with meat, eggs, or cheese, it is best to make the pancakes less sweet. For dessert fillings, add more sugar. The main thing is not to remove the sugar, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be convenient and tasty.

Enjoy your tea!

Thin pancakes with milk and starch

Another secret of making thin pancakes in milk is to add a little potato starch to the dough. It helps to increase the viscosity of the raw dough, which makes it bake better and the pancakes don't break Starch practically does not affect the taste, it is not noticeable against the background of eggs, milk and butter, which we use in the classic recipe. The pancakes will be just as beautiful, ruddy and soft.

For the test you will need:

• warm milk - 300 ml,
• flour - 6 tablespoons,
• potato starch - 1 tablespoon
• egg - 1 pc,
• sugar - 1 tablespoon
• salt - 0.5 teaspoon,
• soda - 0.5 teaspoon,
• lemon juice or vinegar 9% - 1 teaspoon

Preparation:

1. Stir the egg, sugar and salt in a bowl to dissolve. Whisk until light foam appears.

2. Pour milk into the egg and stir until smooth.

3. Add flour and starch to the mixture, stir well with a whisk until all the lumps are dissolved.

4. After stirring the dough with flour, add the butter. If you pour it in earlier, then it will not allow the eggs to beat well. Stir the oil with a whisk until it is no longer visible on the surface. At the very end, add soda slaked with lemon juice.

5. Pour the dough into a preheated skillet with a ladle so that it spreads very evenly. Holes should form right at this moment, which means that the dough for thin pancakes was successful.

6. Fry each pancake on both sides until golden brown. Remove the ready-made blini pancakes from the pan and put them in a stack.

After you have baked at least half of the pancakes, you can roll the ready-made ones into tubes or an envelope. Wrap the finished filling in them or lay out beautifully on a plate.

Put sour cream, jam, honey in bowls and serve with pancakes to the table. Help yourself and make your family happy!

Custard pancakes with milk - thin and with holes

What is the difference between ordinary thin pancakes with milk and custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But the main secret is that in the process of kneading, boiling water is added to the dough, which, as it were, brews it. If you have not tried this recipe for thin pancakes with holes so far, then you should do it.

For pancakes you will need:

• milk - 200 ml,
• boiling water - 200 ml,
• flour - 150 grams,
• eggs - 2 pcs,
• vegetable oil - 2 tablespoons,
• sugar - 1 tablespoon
• salt - 0.5 teaspoon,
• baking powder - 1 teaspoon,
• butter optional.

Preparation:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Stir well with a whisk or mixer.

2. Add baking powder to the future dough. You can use special baking powder, or you can make a baking powder yourself by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. The sifted flour will mix much better with the liquid portion and will leave fewer lumps. Plus, the air-saturated flour will make the dough more airy, which will make everyone's favorite holes appear.

4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out to be a little thick for thin pancakes, but this is by design, because so far we have added only part of the liquid, namely milk and eggs.

5. Now add vegetable oil to the dough and stir well. Boil the kettle and pour a glass of boiling water over it. Stir the dough immediately so that it does not become lumpy. Stir for a couple of minutes, then leave the dough to sit for a while. During this time, you can just preheat the pan.

6. A preheated pan for pancakes, usually with a thick bottom and low sides, spread with a thin layer of vegetable oil using a brush. Then, scoop up the dough with a ladle and gently pour into the hot skillet, tilting it slightly. The dough should be spread in an even thin layer.

7. As soon as the center of the pancake ceases to be liquid and a golden crust appears along the edges, the pancake can be turned over to the other side. bake it on this side for another 5-7 seconds, then remove and stack.

Serve pancakes with butter, get the tastiest jam and other fillings out of stocks. Wrap the meat or cottage cheese.

Enjoy your meal!

Cooking delicious thin pancakes in milk without eggs

Sometimes pancakes with milk without eggs is a necessary measure, if suddenly there are no eggs at home, and sometimes it is a deliberate choice. These pancakes are also very tasty and the difference is really noticeable. It turns out eggs give a very recognizable flavor to the pancake dough. If you remove them from the recipe, then the taste will change. But such pancakes have their own charms. They still come out fragrant, ruddy and with holes.

In this recipe, I'll show you how to make choux pastry with hot milk, but without using eggs.

We need:

• milk - 1 liter,
• flour - 500 grams,
• butter - 100 grams,
• sugar - 3 tablespoons
• salt - 1 teaspoon
• starch - 2 teaspoons.

Preparation:

1. The procedure for making custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of room temperature milk with flour.

2. Add sugar, salt and starch there. Now knead the dough well. It will turn out to be thick enough, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.

3. Put a saucepan on the fire and heat the second half of the milk (another 500 ml) in it. Place a 10 gram piece of butter in the milk and let it dissolve completely.

4. As soon as the milk starts to boil, pour it into the dough prepared before. Stir the brewing dough vigorously with a whisk or spoon until it is even and all lumps are gone.

6. Dough ready for baking should resemble good kefir in density.

7. Preheat a skillet and pour the dough over it with a ladle. Spread the dough over the entire surface in a thin layer. It will immediately begin to bake and holes will appear.

8. Once the center is baked, turn the pancake over to the other side. Remove the finished rosy pancake on a plate. You can stack them, or you can fold each pancake.

Delicious thin pancakes in milk without eggs are ready. You can set the table!

Chocolate pancakes with milk - a step by step recipe with a photo

And you may not have had time to taste such delicate delicious chocolate pancakes. As it is not surprising, not many come to such a recipe themselves, but since you can cook thin pancakes in milk as a dessert, why not make them chocolate? This idea seemed to me very entertaining, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table for one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Shrovetide to add variety to the everyday pancake marathon.

To make chocolate pancakes you will need:

• flour - 330 grams,
• milk - 1 liter,
• eggs - 2 pieces,
• sugar - 3 tablespoons
• salt - 0.5 teaspoon,
• vegetable oil - 3 tablespoons,
• cocoa powder - 3-4 tablespoons,
• vanilla sugar or vanilla extract.

Preparation:

1. Break eggs into a bowl and add sugar and salt. Whisk well until light foam forms.

2. After beating the eggs a little, you can add vegetable oil to them and mix well again. Do not add the butter right away, it interferes with the beating of the eggs, enveloping them.

3. Take a classic cocoa powder, with it pancakes will be tastier than with instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as there are often quite large lumps in it.

4. Whisk the eggs and cocoa well until smooth. Now you need to add about a third of the milk. It is best to preheat the milk so that the cocoa dissolves well and does not feel like a powder. Stir milk into this mixture.

5. Sift flour through a sieve and add it all at once to the future dough. Now you need to mix it well until all the lumps dissolve. Thick dough is easier to mix than thin dough, so we will finish the dough later on.

6. Knead the dough for a few minutes, until it is smooth like sour cream. Add a bag of vanilla sugar or a teaspoon of vanilla extract in the process for a brighter flavor.

7. Add remaining milk and mix well. If suddenly lumps remain in the dough, then it can be filtered through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before baking thin chocolate pancakes in milk.

8. Bake thin chocolate pancakes in milk in a well-heated heavy-bottomed skillet. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or the pancakes cannot be removed, you can grease the frying pan with a brush every time. Bake pancakes on both sides.

If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This can be slaked soda or baking powder. You can put it at the end of kneading the dough.

Stack or roll the finished pancakes. They can be served with sour cream, jam, honey, whipped cream and fruit. It will be just as good with condensed milk or syrups.

Have a nice carnival!

Buckwheat pancakes with milk - recipe without yeast

We continue to cook thin pancakes in milk with holes. We have already prepared classic, custard and even chocolate pancakes, and now it's time for buckwheat pancakes. These are very tasty pancakes that rightfully take their rightful place on the table of good housewives. In addition to being tasty, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors prepared pancakes.

For cooking you will need:

• milk - 1 glass,
• eggs - 2 pcs,
• sugar - a tablespoon without a bump,
• salt - a pinch
• buckwheat flour - 2 tablespoons with a slide,
• wheat flour - 2 heaped tablespoons,
• vegetable oil - 1 tablespoon.

For a detailed and understandable recipe for making thin buckwheat pancakes, see the video.

Thin openwork pancakes with milk and mineral water

Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special method of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to the gas bubbles in the water, bubbles are also formed in the dough, which, when baking pancakes, become our favorite holes.

For cooking you will need:

• flour - 200 grams,
• eggs - 3 pcs,
• milk - 1 glass,
• mineral water with gas - 1 glass,
• sugar - 1 tablespoon
• salt - 0.5 teaspoon,
• vegetable oil - 2 tablespoons.

Preparation:

1. Cooking thin openwork pancakes on mineral water practically does not differ from the classic recipe for pancakes on milk. First, stir the eggs, sugar and salt with a whisk.

2. Add a glass of milk at room temperature. Stir.

3. Gradually add the sifted flour while continuing to stir the dough. Gradually, all the lumps should grind and the dough should become homogeneous.

4. Pour vegetable oil into the dough and stir well until it disappears from the surface.

5. Now it's time to add mineral water with gas. Do not use flavored water for making pancakes, otherwise it can spoil the pancakes. Better to take neutral water or just carbonated drinking water. The water should not be from the refrigerator, but also at room temperature.

6. Stir the water and dough and now you can start baking pancakes. To do this, heat a skillet and pour the dough onto it using a ladle. In a well-heated skillet, the dough will bake very quickly. Remember to turn the pancake over and fry it on the other side for a few seconds before removing.

such pancakes are very thin and delicate, almost like lace. there is one pleasure. Choose toppings of your choice and enjoy crêpes with your family!

Lace pancakes with milk - a detailed video recipe

You may have already seen that now lace pancakes have become incredibly popular, which, like openwork napkins, are woven from intricate patterns. You can cook them in different ways, but I will show you a recipe for making dough in milk. The main thing that is needed to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the pan. It is with such a bottle that beautiful patterns are drawn, so that later they can be baked into an original lace pancake. Fantasy can be turned on in full, someone draws flowers, someone hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

How to cook thin lace pancakes in milk, see below.

I have a dream for a long time - to bake a tall stack of pancakes, luxurious, such as in the most gorgeous photos on the theme of Maslenitsa!

But so far it has been possible to reach the desired height only once. The fact is that when we bake pancakes, no matter how much we put on the dish - for some reason, their number remains the same! In my opinion, this is the main indicator of delicious baking :) So we love pancakes, even more than pancakes.

I have tried many recipes for pancakes - and lush, plump on kefir, and delicate yeast, and thin, lace on milk, and even patterned pancakes in the form of pictures! They are all good in their own way, tasty with different fillings and by themselves. And recently I came across a very simple and easy recipe for pancakes with milk. So lucky that I baked a full portion twice a day!

Imagine: the pancakes are thin, perforated, and most importantly - it is a pleasure to remove from the pan! They do not stick to the pan, turn over very easily, there are a minimum of products, compared to other recipes, where you need a lot of eggs, but you get a lot of pancakes. In general, I recommend it.

Ingredients:

• 3 glasses of milk (glass \u003d 250ml);
• 3 eggs;
• 2 tablespoons of sugar (or 1 if the filling is unsweetened);
• 2 cups of flour;
• 1 teaspoon of baking soda;
• a tablespoon of lemon juice;
• a pinch of salt;
• 2-3 tablespoons of sunflower oil.

Pancake dough with milk:

Add salt and sugar to the eggs.

Beat with a mixer for a minute until fluffy.

Gradually, in 3-4 doses, stirring all the time, alternately sift flour into the dough ...

Half a glass of flour - mixed - half a glass of milk - mixed - flour again, until we add everything. If there are lumps in the dough, don't worry: I just beat the dough with a mixer after I add all the milk and flour, and it becomes fluffy and smooth, without lumps!

Pour a teaspoon of baking soda into the dough, squeeze a little lemon juice into it, mix.
As I recently learned, it is better to mix the soda with the last portion of the flour and sift everything together into the dough, mix, and then pour the lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.

Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. The butter prevents the pancakes from sticking to the pan.

The dough turns out to be liquid, pouring, and if it seems too liquid to you - do not be tempted to add flour there! The dough for thin pancakes should be what you will be convinced of when you start baking.

We grease the frying pan with sunflower oil (just grease it, not pour it, as for pancakes!) Just before the first pancake, there is no further such need - the pancakes themselves are perfectly removed!

Heat the pan well over the fire, then pour the dough with a scoop, and turn the pan with the other hand so that the dough spills over it in an even thin layer. Holes instantly appear on the pancakes! Thin pancakes are baked on a fire above average just instantly: make sure you turn it over in time!

We turn it over like this: under the edge of the pancake we slip a wide spatula with a thin edge (this is important, I have a metal spatula - so it is thin and removes well, but the plastic one, thicker, does not fit). We pry the pancake with a spatula (if necessary, carefully, so as not to burn ourselves, help with the fingers of our free hand) and once! - turn over to the second side.

A couple of tens of seconds - and the pancake is fried on the second side. Use a spatula to remove the pancakes onto a dish. They will be fatter and tastier if, after removing from the pan, grease each one with butter.

So they baked many, many beautiful, ruddy, thin pancakes!

They are most delicious to eat right away, or you can make a beautiful rose, or rolls with a filling, or patches, or even a pancake cake! Such pancakes can be made chocolate - this is a separate recipe.