Recipe for thin pancakes with milk. How to cook thin pancakes with milk

22.01.2024 Snacks

Pancakes with milk - general cooking principles

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

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

Oatmeal or buckwheat flour produces the most fluffy pancakes. You can also experiment and try making pancakes with milk from a mixture of different types of flour.

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

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

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

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

Pancakes with milk - preparing food and dishes

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

If you don't have one, any frying pan with a thick bottom and non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. You will also need a bowl in which to knead the dough, a ladle, a spatula, a fork or whisk, a knife and a brush for greasing the pan. Additional equipment you will need is a mixer - with its help you can easily stir the dough and break up all the lumps.

Preparing products consists of sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated.

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

Recipes for pancakes with milk:

Recipe 1: Pancakes with milk

Pancakes made with milk turn out very thin and light; you can eat them with sour cream, honey, or wrap any filling in them. The recipe uses flour, sugar, eggs, salt and milk.

Required ingredients:

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

Cooking method:

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

For sweet pancakes, you can add a little more sugar, but for meat and savory fillings, accordingly, less sugar should be added.

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

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

Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out browner and more porous. Grease a heated frying pan with butter and start frying pancakes in milk. When pouring the dough, you need to hold the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and turn over. If the pancakes tear, it means there is not enough flour.

Recipe 2: Pancakes with milk “Lacy”

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

Required ingredients:

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

Cooking method:

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

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

Recipe 3: Pancakes with milk, starch and vanillin

Using this recipe you can prepare thin and very tasty pancakes with milk. The recipe is so successful that changing the proportions is not recommended. Pancakes fry very quickly - 1 minute on each side.

Required ingredients:

Half a liter of milk;
4 tbsp. l. potato starch (without a slide);
4 tbsp. l. flour (with a slide);
4 eggs;
Salt and sugar - to taste;
Vanillin - to taste;
30-45 ml vegetable oil.

Cooking method:

Mix flour, salt, sugar, starch and vanillin. Heat the milk. Break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the frying pan and grease it with butter. The dough should be poured so that it evenly covers the surface of the pan in a thin layer.

Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is liquid, there is no need to add flour. The pancakes should turn out very thin and “lacey”.

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

Recipe 4: Custard milk pancakes with yogurt

Custard pancakes made with milk and yogurt have a special, specific structure, but they turn out no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk and yogurt. Both adults and children will definitely like these pancakes.

Required ingredients:

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

Cooking method:

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

Grease a hot frying pan with vegetable oil and fry the pancakes on each side. You don't need to pour too much batter, otherwise the pancakes will turn out thick. Place a piece of butter on each hot pancake.

Recipe 5: Pancakes with milk and yeast

Yeast pancakes made with milk turn out very tasty and fluffy. Ideal for both sweet and savory fillings.

Required ingredients:

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

Cooking method:

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

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

Bake pancakes in a frying pan heated with oil. The thickness of the pancakes is approximately 3 mm.

Recipe 6: Pancakes with milk and yogurt

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

Required ingredients:

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

Cooking method:

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

After this, the dough has thickened a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything properly. Bake pancakes in a frying pan heated with oil on both sides.

Pancakes with milk - secrets and useful tips from the best chefs

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

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

The most common mistakes when making pancakes with milk:

Beating the dough too intensively can cause the pancakes to become rubbery;

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

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

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

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

I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because it's traditional Russian pancakes they were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, in the fresh pancake dough no baking powder is used, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

I would like to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes Although thin, they are quite dense, making them ideal for making filled pancakes. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.

Ingredients

milk 500 g (ml)
eggs 3 pcs.
flour 200 g
butter (or vegetable) 30 g (2 tbsp. spoons)
sugar 30 g (2 tbsp. spoons)
salt 2-3 g (1/2 teaspoon)

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Preparation

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mass until smooth.

Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point.

Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit!

Pancakes are closely related to the ancient pagan rituals of the Slavs.

Each nation had and has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Rus' who has not heard about Maslenitsa, and the main symbol of this holiday, of course, is pancakes.

Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.

LIST OF INGREDIENTS

FOR TEST:

1 l. milk
3-4 eggs
1 tbsp. Sahara
1/2 tsp. salt
300-350 gr. flour (2 cups)
100 gr. butter

TO GREASE THE PAN:

30 gr. vegetable oil

THE MOST DELICIOUS THIN PANCAKES WITH MILK - STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, add salt and sugar, and mix thoroughly with a whisk; no need to beat.

Pour in about half the milk and mix well until the salt and sugar dissolve.

If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.

Then add the pre-sifted flour and since everyone’s flour is different, you may need a couple of spoons more.

Mix the dough well; it is more convenient to do this with a whisk rather than a spoon.

At this stage the dough is quite thick, knead it until smooth and homogeneous without lumps.

Traditionally, vegetable oil is added to pancake dough, but in this recipe butter is used, then the pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.

Add the remaining milk and mix again, and to prevent the butter from congealing in the dough, all products should not be cold, but at least at room temperature.

The dough turns out to be quite liquid, approximately like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start preparing pancakes.

Place the pans on the stove and heat them well, because... It is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.

Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.

Pour the dough into a hot frying pan and distribute it in a thin layer over the entire surface.

I want to attract your attention.

If the frying pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will fit into the hole without any soda taste.

This amount of dough makes 30 pancakes with a diameter of 20 cm.

Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

The pancakes turn out thin, very soft, with a creamy taste.

This is a proven and very reliable recipe for perhaps the most delicious pancakes.

I will be very glad if you cook them.

I wish everyone bon appetit!

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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE

THE MOST DELICIOUS THIN PANCAKES WITH MILK - PHOTO

Very soon the day will come when people will solemnly burn the effigy of Maslenitsa, saying goodbye to the winter and giving way to spring. Today we will talk about how to make pancakes from dough with milk, which will certainly cause great delight among your family and friends. We hope that this simple recipe will mark the beginning of a new family tradition and will be passed on from generation to generation.

Traditional Russian pancakes were baked from buckwheat flour with the addition of fatty sour cream or cream, resulting in rather dense and thick “rounds”. Today, thin and airy products in which various types of filling can be wrapped are considered a favorite among cooks.

There are many variations on the theme of how to cook pancakes with milk: some add vanillin to the dough, others prefer not to add sugar, some leave the mixture to “rest” for a while.

But there is a basic composition that is worth using, at least until you master the basics of the recipe.

Recipe for thin pancakes with milk “You will lick your fingers!”

Ingredients

— 500 ml + -
- 2 pcs. + -
- 1 tbsp. l. + -
- 1/4 tsp. + -
- 3 tbsp. l. + -
Premium wheat flour — 200 g (approximately one glass by volume) + -

Step-by-step preparation of pancakes with milk

The recipe is easy to follow, and the result is incredibly tasty pancakes!

Now comes the most crucial moment: you need to add the egg-milk mixture to the flour. We will pour it in several stages, constantly stirring the mass to avoid the formation of lumps.

Add milk into the container without stopping stirring.
Mix eggs, salt and sugar in a deep bowl. Whisk the resulting mixture thoroughly until smooth.
Sift the flour into a suitable bowl.
At the final stage, add vegetable oil to the dough. We do this so that our pancakes turn over easier when frying and do not wrinkle.
If the first samples, according to the popular proverb, still come out crumpled, then add another spoonful of oil - and then everything will be fine!

If we did everything correctly, then in the end we will have a homogeneous mass in the bowl without lumps, and in consistency it will resemble liquid sour cream. It should spread easily over the pan, but not be too liquid.

To get the perfect dough for pancakes with milk, the pancake milk mixture is added to a container with sifted flour, and not vice versa. Then a minimum of lumps are formed, and they “break” more easily.

You can serve pancakes piping hot on a beautiful plate, brushed with butter. As an option, wrap them beautifully or stuff them with a variety of fillings.

Thin pancakes made from sour milk are tender and especially soft, and taste reminiscent of yeast. Once you try to cook pancakes with sour milk, you will become an admirer of them for life! Let's look at the classic recipe, and recipes for pancakes without eggs and without soda.

Sour milk - 2 cups;
Chicken egg – 2 pcs.;
Sugar – 0.5 cups or to taste;
Wheat flour, high grade – 1.5 cups;

Refined vegetable oil – 2 tbsp;
Salt – a couple of pinches;
Vanilla sugar – 0.5 sachet.

To completely dissolve the sugar, mix it with the eggs in a mixer bowl at low speed.
Pour sour milk into the egg mixture, add sugar and vanilla and mix with mixer blades.
Now stir in the flour in portions until the dough is homogeneous, reminiscent of liquid sour cream.
Mix the oil into the already smooth liquid mixture.
Fry the first pancake in a frying pan heated with butter. We prepare the next pancakes without additional oil - it is already present in the dough!

We soak each pancake fried on both sides with butter, roll it either into a triangle, or into a tube, or stuff it with something tasty. Or you can simply enjoy it with condensed milk and tea.

Pancakes with sour milk, recipe without soda

Baking soda is added to the dough for perfect airiness of the products. By combining with the acid of sour milk, soda helps saturate the dough with carbon dioxide, and it begins to bubble. How can you replace soda to make flour products fluffy? That's right - proteins!

For our fantastically tasty and thin pancakes we will need:

2 glasses of sour milk;
2 cups of flour; 5 eggs;
2-3 tbsp. Sahara;
quarter tsp salt;
2 tbsp each melted butter and vegetable oils.

The peculiarity of kneading the dough for these excellent pancakes is the presence of beaten chicken egg whites in it. They are the very last to interfere with the dough - using spoon movements from bottom to top.

At the first stage of kneading the dough, combine the yolks, beaten with sugar, with melted (warm) butter. Pour 3 tablespoons of flour into this mixture and achieve uniformity of the composition.

At the second stage, pour sour milk into the yolk mixture and fluff with a mixer whisk. Add the rest of the flour and whisk everything until smooth. Lastly, stir in the vegetable oil.
Separately, beat the whites, but not to a stable dense foam, but to form a soft cap. Using a spoon, fold the whites into the dough from bottom to top. We achieve homogeneity of the pancake mixture.
fry the first pancake in a frying pan greased with vegetable oil or a piece of unsalted lard on both sides. Next, do not grease the bottom of the pan.

Serve with sour cream. Dessert sauce is even better! The simplest dessert sauce is a mixture of sour cream with condensed milk or jam.

Thin pancakes with sour milk, recipe without eggs

Ingredients

Sour milk - 600 ml
Soda - 0.5 tsp.
Salt - 0.5 tsp.
Sugar - 2-3 tbsp. l.
Vegetable oil, deodorized, odorless - a couple of spoons.
Wheat flour - as needed.

Step-by-step preparation of pancakes with sour milk

This recipe is suitable for people who are allergic to eggs, as well as for convinced vegetarians. The main feature of this recipe is heating the milk. The liquid should be heated over low heat.

We put a deep saucepan with sour milk on the fire, wait for it to warm up slightly, add soda and dissolve it in the milk.
We see a violent reaction, add sugar and salt. Combine all components with vigorous stirring and remove from heat.
It is impossible to overheat milk; the maximum temperature should not exceed 35-40 degrees.
Pour the sifted flour into warm milk in portions and whisk until the lumps completely disappear, achieving a uniform consistency. The fluidity of the mixture should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.

Heat up the frying pan, pour in a little butter, spread it over the surface and start baking our pancakes with sour milk. Keep the pan very hot and bake the products quickly.

Serve with tea with sour cream, honey or jam.

The secrets of delicious pancakes with sour milk

Secret I

Before adding flour to the liquid component, be sure to sift it, holding the sieve high above the bowl. Oxygen-enriched flour gives fluffiness and airiness to products.

Secret II

Heat the sour milk slightly over the fire, and use eggs only at room temperature. If you add whipped egg whites instead of baking soda, you don't need to refrigerate them either!

Secret III

The best frying pan for baking thin pancakes is cast iron. It warms up evenly and cools down slowly! The pan should be heated over low heat, so put it on the fire in advance.

Secret IV

Use a wide spatula to turn the pancakes, helping yourself with your hand. Protect your skin from burns with a special oven mitt.

Secret V

With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Take this nuance into account and do not leave the frying pan. All you have to do is wait for the golden color of one side to immediately turn the pancake over to the other!

A pile of thin pancakes on a platter is a sign of a warm and friendly home. Pancakes with sour milk, the recipe for which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!

How to make thin corn pancakes with milk

Many people underestimate corn flour, but in vain - it not only has excellent taste, but is also considered a healthy dietary product.

We are sharing with you a simple recipe on how to make pancakes from cornmeal with milk, so that you can see for yourself their benefits and incredible taste.
Corn flour is lower in calories than wheat flour, it is easier to digest by the stomach and contains many elements valuable for the body.

Due to its low calorie content, baking from this product is ideal for those who adhere to proper nutrition or are on a diet to lose weight.

And articles that discuss the calorie content of pancakes in detail.

This flour also gives the dough fluffiness, lightness and a peculiar corn flavor. When baking pancakes, it is advisable to use corn flour as finely ground as possible.

Corn pancakes with sour milk: classic recipe

Ingredients

Corn flour - 1 cup
Sour milk (can be replaced with kefir) - 1 glass
Chicken eggs - 2 pcs.
Soda - 0.5 tsp.

Vinegar for extinguishing soda - 1 tsp.
Salt - 1 pinch
Sugar - 2-3 tbsp.
Vegetable oil - 4 tbsp. for test
Butter - 50-70 g (for greasing pancakes)

How to make pancakes from corn flour with kefir

Pour sour milk into a convenient deep bowl, add soda, quenched with vinegar.
Beat eggs into milk, add sugar, salt and mix everything thoroughly.
Add corn flour little by little, stirring the dough constantly. It is advisable to use a whisk for kneading.
Then add vegetable oil and mix everything again until smooth.
Heat the frying pan over the fire and pour the dough onto the hot bottom so that it spreads in an even, thin layer over the entire surface. To do this, hold the dish in your hand and twist it in all directions (in a circle).

Bake each pancake for a couple of minutes on both sides.

The secrets of successful corn pancakes with sour milk

Keep in mind that cornmeal is grainy and will continually sink to the bottom. Therefore, before scooping a portion for a new pancake into the scoop, you need to stir the dough each time.

Also keep in mind that pancakes made from corn flour with sour milk will not be very thin, but you shouldn’t make them too thick, otherwise they won’t cook well.

For baking, it is recommended to use a non-stick pan.
Pour a little oil for frying, or better just coat the dishes with a brush (dip it in the oil first) so that the pancakes do not turn out greasy. If the pan does not stick at all, then you can bake without oil at all.
Immediately, while it is hot, grease each finished “cake” with butter. Stack the pancakes so they soak better.

Appetizing pancakes made from corn flour with sour milk can be served with sour cream, jams, preserves and other delicacies. If you do not add sugar to the pancake dough, you can wrap meat or vegetable fillings in them.

Two video recipes for pancake dough from the chef of our site - with milk and kefir

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

Pancakes with milk: secrets of a successful experiment

But there are some technological subtleties of this process that have been tested by many generations of homemakers.

The experience accumulated by many generations of culinary experts proves that baking should be done in dishes with low sides. If the edges of the container are too high, you may accidentally tear the pancake when turning it over.
We take the eggs and milk out of the refrigerator at least half an hour before baking, so that by this moment they are not cold, but at a temperature close to room temperature;
We do not pour vegetable oil into the frying pan, but apply a thin layer with a clean sponge or silicone brush;
We hold the sieve with flour as high as possible when adding it to the dough - it should be properly saturated with oxygen;
We thoroughly heat the baking container before starting the process;
To turn over, use a spatula with a flexible handle - this way there is a much greater chance that the pancakes will not wrinkle.

You see, everything turned out to be not as difficult as it looked at first glance! A little practice - and pancakes with milk will certainly become your signature dish! They can be served as a separate dish or “play around” with the fillings: the rather neutral taste of pancakes allows for an unlimited number of options.

An ingredient you can't buy in the store

Have you noticed that one housewife’s pancakes prepared according to the same recipe turn out to be just a feast for the eyes, while another’s are not at all so appetizing?

It seems that the composition is the same, and they were fried in the same way, but the result was exactly the opposite? All because one of our cooks was in a good mood, but the second day was not going well.

One cooked with love, and the other was somewhere far away in her thoughts. Therefore, if you don’t feel inspired today to perform feats at the stove, then you shouldn’t start - it’s okay, you’ll please your loved ones with pancakes another time! After all, a good dish turns out only when, in addition to the ingredients required by technology, it is seasoned with a pinch of love for those for whom it is intended!

Now you know how to cook pancakes with milk quickly and easily. This simple recipe, combined with a variety of fillings, will help you out more than once and allow you to delight your family and guests with your culinary ideas.

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

Let's not deviate from tradition and let's get started.

How to cook pancakes with milk? Recipes for pancakes with milk with photos step by step

Let's start with the test. The dough is of great importance. It depends on what kind of pancakes you get. Although thick and liquid, with and without additives, each is delicious in its own way. Well, then a few recipes with a video of making pancakes.

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

6. After pouring in the second glass, check the consistency of the dough. If it’s runny, slowly add the remaining flour, constantly checking to see if there’s enough already. You may end up with all the flour and a little less.

7. We selected the consistency of the dough, approximately like medium-thick cream, or like very liquid store-bought sour cream; it should not pour out of a spoon, but easily drain, pour, and then go ahead and fry.

So that everything works out for you!

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

This is of course for students, but it might come in handy.

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 teaspoon.
Baking powder or soda - 1/3 teaspoon
Vegetable oil – 3-4 tbsp. spoons
Vanilla sugar - 1/2 tsp.

Preparation:

1. Break the eggs into a deep bowl.

3. Add sugar. Always add sugar to taste. If you like sweets, you can have more, if you don’t like them, you can have less.

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

5. Add vanilla sugar and baking powder. If you stuff pancakes with cabbage, mushrooms, caviar, etc., vanilla sugar is not needed. Yes, and put less of this.

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

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

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

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

10. Pour in four tablespoons of vegetable oil. Set the dough aside for 30 minutes so that, as they say, it can breathe.

11. The dough is ready.

12. Place the frying pan on the fire, heat it up very much and grease it with vegetable oil.

13. Pour the dough into the frying pan with a ladle, do not fill the ladle, pour the dough by lifting the frying 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. Watch the brown rim appear.

15. Turn over and fry on the second side as well. Remove the pancake from the pan and place it on a plate. It is good to immediately grease it with melted ghee. Place the second pancake on top of the first. We continue like this until the dough runs out.

16. Well, we baked a pile of pancakes. This amount of dough made 15 pancakes.

Serve with honey, jam, sour cream, etc.

Bon appetit!

1. Video - Simple classic pancakes with milk

This is the explanation for the video:

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

Ingredients:

Flour - 1 Cup
Eggs - 2 pieces
Milk - 500 Milliliters
Salt - 1 pinch
Sunflower oil - 3 tbsp. spoons
Sugar - 1 tbsp. spoon

Bon appetit!

Thin pancakes with milk - recipe

Ingredients:

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

Preparation:

1. Break eggs into a deep cup.

3. Add sugar. Mix everything.

4. To avoid lumps, add milk and flour in parts, constantly stirring the mixture. The milk should be at room temperature.

5. Sift some of the flour directly into our mixture. Mix 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 rest for 20-30 minutes.

7. Grease the frying pan with vegetable oil and begin 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 thin and tender. The thickness of the pancake depends on the thickness of the dough.

9. We stack the pancakes, put a piece of butter on each pancake and grease the pancake with it.

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

Bon appetit!

1. Video - Classic thin pancakes with milk

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 tbsp.
Milk – 1 liter
Vegetable oil - 3 tbsp.

Preparation:

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

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

3. Add sugar and stir. Add sugar to taste, if you like sweets, add 4 spoons. You can pour out 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, part of the milk and mix. We leave the rest in reserve for now.

7. We begin to slowly add flour. They poured a little, beat, added some more and beat. Your task is to get a lump-free dough at the end.

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

9. All our dough is ready. It turned out liquid. Pours freely from a spoon. Set it aside for 20 minutes so that all the ingredients stick together.

10. Grease the frying pan well with vegetable oil. You can lubricate with a regular napkin in two layers. We wait until it warms up well. If you want the pancakes to have holes, wait until the pan is as hot as possible - it will become hot.

11. Second, do not scoop up a full ladle of dough, this will make it easier for the pancakes to move away from the pan.

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

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

These are the thin pancakes we got with holes. Well, very tasty!

Bon appetit!

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

2. This is, of course, correct advice, but unfortunately it is often not implemented. I also sometimes add flour to a mixture of eggs with milk and others. This makes it easier to choose the dough consistency you need. In general, whatever suits you.