Step by step recipe with photo and video

Classic thin pancakes on milk - it's simple and quick recipe with excellent results. To make the pancakes thin and tender, so that you can easily wrap any filling in them and at the same time, so that they do not tear, do not crack, you do not need to add soda, baking powder or yeast to the dough. And if you want to get porous, perforated beautiful pancakes- You need to heat the pan very well before pouring the dough into it.

Thin pancakes in milk according to the classic recipe are easily turned over, do not stick to the pan and do not tear. Both salty and sweet ingredients are suitable as fillings.

Prepare necessary ingredients. It is desirable that they are all at room temperature, so it is better to prepare them in advance.

Add a pinch of salt, sugar and 2 tbsp to the milk. vegetable oil. I used mustard, but olive or sunflower will work instead. You can also use butter, but in this case it must be melted and then cooled to a warm state.

Add chicken egg.

Whisk all ingredients very thoroughly until smooth. At this stage, you can use a mixer.

Then add the sifted flour. Sifting is important. Firstly, the flour is enriched with oxygen, and secondly, garbage is sifted out. Mix everything thoroughly again. There should be no lumps in the dough, and in consistency it should remain liquid: the more batter the thinner the pancakes will be.

Heat the pan well, grease a little with vegetable oil. For lubrication, it is better to use a silicone brush or a cloth dipped in oil. Since the oil that was added to the dough itself will be enough so that the pancakes do not stick to the pan and remain soft for a long time.

Pour one ladle of dough, while keeping the pan on weight, scrolling a little in a circular motion, evenly distributing the dough over the surface.

You need to fry the pancake until it is no longer sticky, the time depends on how strong the fire is under the pan. When the pancake glides easily over the surface of the pan, flip it over to the other side. The pancake is ready when it begins to brown to a crispy edge.

Pancakes prepared according to the classic recipe with milk are thin, tender and fragrant. Optional, freshly removed from the pan hot pancake can be brushed with a cube of chilled butter. This will fill them with a creamy taste.

Serve pancakes hot or chilled.

They go well with jam, condensed milk, sour cream, red caviar, cottage cheese, salted salmon and other stuffing.

Bon appetit. Cook with love.

Very soon, the day will come when people will solemnly burn the effigy of Shrovetide, seeing off the winter and giving way to spring. Today we will talk about how to cook pancakes from milk dough, which will certainly cause great delight among your family and friends. We hope this simple recipe will start a new family tradition and will be passed down from generation to generation.

Traditional Russian pancakes were baked from buckwheat flour with fat sour cream or cream, resulting in fairly dense and thick rounds. Today, thin and airy products are considered to be the favorite of culinary specialists, in which you can wrap various kinds of stuffing.

There are many variations on how to cook pancakes with milk: someone adds 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 “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 cooking pancakes with milk

The recipe is easy to follow, and the result is extraordinarily delicious pancakes!

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

• Pour milk into the container, stirring constantly.
• Mix eggs, salt and sugar in a deep bowl. Beat the resulting mixture thoroughly with a whisk until a homogeneous mass is obtained.
• Sift in suitable dishes flour.
• At the final stage, we supplement the dough with vegetable oil. We do this so that our pancakes turn over more easily and do not wrinkle during frying.
• If the first samples, according to a popular proverb, nevertheless came out crumpled, then add another spoonful of oil - and then everything will be in order!

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

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

Pancakes can be served piping hot. beautiful plate brushed with butter. As an option - wrap them beautifully or stuff them various fillings.

Thin pancakes made from sour milk are tender and especially soft, and taste like yeast pancakes. Once I tried to cook pancakes on sour milk, you will become their admirer for life! let's consider 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, premium - 1.5 cups;

• Refined vegetable oil - 2 tablespoons;
• Salt - a couple of pinches;
• Vanilla sugar - 0.5 sachet.

1. To completely dissolve sugar, mix it with eggs in a mixer bowl at low speed.
2. Pour sour milk into the egg mass, add sugar with vanilla and mix with mixing blades.
3. Now we mix in portions of flour - until a homogeneous dough, resembling liquid sour cream.
4. In an already smooth liquid mixture, stir in the oil.
5. We fry the first pancake in a frying pan calcined with butter. The next pancakes are prepared without additional oil - it is already present in the dough!

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

Pancakes with sour milk, recipe without soda

Soda is placed in the dough for perfect airiness of the products. Combining with the acid of sour milk, soda helps to saturate the dough with carbon dioxide, and it begins to bubble. What can replace soda flour products were airy? That's right - proteins!

For our fantastically tasty and thin pancakes, we need:

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

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

• At the first stage of kneading the dough, we combine the yolks whipped with sugar with melted (warm) butter. Pour 3 tablespoons of flour into this mix and achieve a uniform composition.

• At the second stage, pour sour milk into the yolk mixture and fluff with a mixer whisk. Pour the rest of the flour and grind everything with a whisk until smooth uniformity. Lastly, stir in the vegetable oil.
• Separately, beat the whites, but not to a stable dense foam, but for a soft hat. Fold the egg whites into the batter with a spoon from bottom to top. We achieve the homogeneity of the pancake mixture.
• fry the first pancake in a frying pan, greased with vegetable oil or a piece of unsalted bacon, 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 cooking pancakes with sour milk

This recipe is suitable for people who are allergic to eggs, as well as for convinced vegetarians. main feature This recipe is for heating milk. Heat the liquid over low heat.

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

We heat the pan, pour a little oil, spread it over the surface and start baking our pancakes in sour milk. We keep the pan very hot, and bake the products quickly.

Serve with tea with sour cream, honey or jam.

Secrets of delicious sour milk pancakes

Secret I

Before adding flour to the liquid component, be sure to sift it, holding the sieve higher over the bowl. Oxygen-enriched flour gives splendor and airiness to products.

Secret II

Slightly warm the sour milk over a fire, and use the eggs only at room temperature. If you're using whipped egg whites instead of baking soda, they don't need to be refrigerated either!

Secret III

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

Secret IV

Turn the pancakes over with a wide spatula, helping yourself with your hand. Protect the skin from burns with a special culinary mitt.

Secret V

With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Consider this nuance and do not leave the pan. It is enough to wait for the golden color of one side to immediately turn the pancake on the other!

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

How to make corn thin pancakes with milk

Many underestimate cornmeal, but in vain - it not only has excellent palatability, but is also considered a useful dietary product.

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

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

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

Such flour also gives the dough splendor, lightness and a peculiar corn flavor. For baking pancakes, it is advisable to use cornmeal as finely ground as possible.

Corn pancakes with sour milk: a classic recipe

Ingredients

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

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

How to cook pancakes from cornmeal on kefir

• Pour sour milk into a convenient deep bowl, add soda quenched with vinegar to it.
• We drive eggs into milk, pour sugar, salt and mix everything thoroughly.
• Slowly add in the cornmeal, stirring constantly. It is advisable to use a whisk for kneading.
• Then pour in the vegetable oil and mix everything again until a homogeneous consistency.
• Heat the frying pan on the fire and pour the dough onto the hot bottom so that it spreads evenly, as thinly as possible, over the entire surface. To do this, hold the dishes 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 sour milk corn pancakes

• Keep in mind that cornmeal is grainy and will constantly settle to the bottom. Therefore, before you collect a portion for a new pancake in a scoop, you need to mix the dough every time.

Also keep in mind that cornmeal pancakes with sour milk will not be completely thin, but you should not make them too thick, otherwise they will not fry well.

• For baking, it is recommended to use a non-stick pan.
• Pour a little oil for frying, or better just brush the dishes with a brush (pre-dip it in oil) 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.
• Lubricate each finished “cake” right there, while it is hot, with butter. Stack pancakes in a pile, so they are better soaked.

Appetizing pancakes made from corn flour in sour milk can be served with sour cream, jams, preserves and other goodies. If sugar is not added to the dough for pancakes, then you can wrap meat or vegetable fillings in them.

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

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

Pancakes with milk: the secrets of a successful experiment

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

• The experience accumulated by many generations of culinary experts proves that it is worth baking in dishes with low sides. If the edges of the container are too high, then you can accidentally tear the pancake when turning it over.
• We take out the eggs and milk from the refrigerator at least half an hour before the start of baking, so that by this moment they are not cold, but have a temperature close to room temperature;
• We do not pour vegetable oil into the 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;
• The baking container is thoroughly calcined before starting the process;
• To turn over, we use a spatula with a flexible handle - so there are much more chances that the pancakes will not hesitate.

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

Ingredient not available in the store

Have you ever noticed that pancakes prepared according to the same recipe from one housewife are just a feast for the eyes, while the other is 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 just the opposite? All because one of our chefs was in a good mood, and the second day was not a success.

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 even start - nothing, please your loved ones with pancakes another time! After all good dish is obtained only when, in addition to the components required by technology, it is seasoned with a pinch of love for those to whom it is intended!

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

Let's make pancakes with milk. A recipe with a photo step by step will help you figure out the intricacies and do everything right.

This is primordial Russian dish cooked for Shrovetide, but today such a delicacy is also suitable for Saturday breakfast with the whole family. Imagine how to cook a stack of delicious pancakes, get honey, sour cream or syrup from the shelves and call the household to the table. Add hot here chamomile tea and you will have a great time in a close circle. Take note, it will come in handy.

What will be required:

• 0.5 l of milk;
• 3 eggs;
• 3 tbsp vegetable oil;
• 2 tbsp Sahara;
• 250 g flour;
• pinch of salt and soda.

How to bake pancakes with milk? Let's get started. Everything is easier than it seems.

By the way: if you want the pancakes to have a caramel flavor, add a pinch of vanillin to the dough.

1. Prepare a bowl for kneading dough. Choose more so that you can freely interfere.

2. Pour 0.5 liters of milk into the bowl.

3. Add 3 eggs, 2 tbsp. Sahara.

4. Pour 3 tbsp. vegetable oil.

5. Add a pinch of salt and soda.

6. Knead the dough with a whisk (mixer).

7. Gradually add flour to the batch in small portions. It is with this approach that you will not have lumps in the test. If you thump all the flour at once, then kneading the dough will be very difficult.

8. Pour a little oil into a well-heated pan. Using a brush for greasing, rub the oil over the surface of the pan. If you do not have a brush, you can gently grind the oil with half a peeled potato. Pour a tablespoon of oil into a saucer. Prepare the halves of the potato, pierce it with a fork and dip it into the oil on a flat surface, and then rub it into the pan.

9. Set the fire to medium.

10. Using a ladle, pour the dough into the pan and pour the dough over the surface in a circular motion.

11. You need to turn over at the moment when the edges are slightly browned.

Now you know how to make pancakes with milk. Be sure to bookmark the recipe so that. This is the most proven option. But if you are breastfeeding, then.

After you fill your hand a little, the old Russian dessert will get better and better for you.

Important: so that your pancakes do not burn, calcine salt in a pan. To do this, evenly distribute the salt over the bottom of the pan and heat over a fire. After calcining, remove the salt, and wipe the bottom with a napkin, but do not wash the pan itself.

When thinking about how to cook openwork pancakes with milk, it is important to remember only one thing - there is one egg in the recipe. In the previous recipe, you saw that pancakes with milk require at least 3 eggs, but this recipe openwork pancakes thin on milk contains an indication to use only one chicken egg. It is thanks to this that the pancakes have an airy structure. Similar ones can be baked to create.

What will be required:

• 1 egg;
• 3 tbsp Sahara;
• 1 liter of milk;
• 1 st. flour;
• 3 tbsp sunflower oil;
• a pinch of soda.

Openwork pancakes in milk. Recipe with photo. Let's get started.

1. Prepare a mixing bowl.
2. Break an egg into a bowl, 3 tbsp. Sahara.
3. With a whisk, mix the sugar with the egg to get a homogeneous mass.
4. Add 1 liter of milk, a pinch of soda, knead.
5. Gradually introduce flour in small portions. This will help you avoid lumps.
6. When all the flour is added and the dough is well kneaded, you will have a jelly consistency. This is what we need. If the batter is too thick, add more milk.
7. It remains to add 3 tbsp. oil and mix again.
8. Heat up the pan. Lubricate the bottom with sunflower oil.
9. Pour the batter with a ladle, gently but boldly turning the pan so that the batter spreads along the bottom.
10. When the edges are browned, turn over.

When the dough is over, you will have lacy pancakes in milk. Bookmark the recipe with photos step by step. It is this recipe for pancakes that is used for stuffing with cottage cheese, meat and cheese.

This recipe is useful for those who want to cook pancakes according to an old Russian recipe. We warn you, the work is painstaking, there are more steps, but it turns out amazingly.

What will be required:

• 1 st. flour;
• 250 ml of boiled water;
• 3 eggs;
• 1 tbsp Sahara;
• 250 ml of natural whole milk;
• a pinch of salt;
• 50 g butter;
• 50 ml vegetable oil.

We start cooking.

1. Boil the milk, remove the foam, pour into a bowl for kneading the dough. Store-bought pasteurized milk is not suitable for this recipe - the taste is different.
2. Pour water into milk, cool.
3. Add eggs, sugar, salt, flour.
4. Mix thoroughly to get the consistency of kefir.
5. The dough should rest for 30 minutes.
6. Grease a well-heated pan with oil.
7. Bake pancakes. No more than 10 seconds on each side.
8. Put the finished pancake on a flat dish and grease the surface with a piece of butter. This will make the pancakes elastic.

You will end up with 14 pancakes. The taste will turn out neutral, so you can eat it with sour cream, and with honey, and with caviar.

Let's cook delicious pancakes with milk. The step-by-step recipe will seem simple to you, but in reality you will have to spoil more than one portion of the ingredients. Pancakes are tender and thin, so it is difficult to turn them over, but if it turns out, then this dish is amazing in taste.

Use a mixer for pancakes with holes, as the whisk will not be enough for kneading.

Would need:

• 2.5 st. milk;
• 1.5 st. flour;
• 2 eggs;
• 1 tsp Sahara;
• 3 tbsp vegetable oil;
• a pinch of salt.

Let's start cooking. These pancakes will look like lacy pancakes with milk. The recipe with a photo will tell you the main points step by step.

1. Mix milk, sugar, eggs, salt with a mixer.
2. Add vegetable oil and beat again.
3. Add flour and mix until a liquid, homogeneous mass is formed.
4. Preheat the pan, grease the bottom with oil and bake pancakes. You can use a wide spatula to flip the pancakes, but try turning with your hands. If you adapt, then pancakes are easier to turn over.

Most often, hostesses are interested in how to bake thin pancakes in milk? This is difficult to achieve. Thick pancakes are easier to bake, but they don't taste as good.

Let's try to figure out how to bake thin pancakes in milk. To make pancakes tender, try to use a mixer, food processor or blender if possible. You can also use a whisk, but you will have to make a lot of effort to achieve desired consistency.

Grandma's advice: pancakes are best cooked in a cast iron pan.

This recipe for thin pancakes in milk (with photo) involves the use of boiling water. It is he who will help us achieve those same holes.

Culinary Council: for pancakes they use not only sunflower oil, but also mustard, olive or corn. The most important thing in choosing an oil is its smell. Its aroma of oil will be strong, it will interrupt the taste of pancakes.

What will be required:

• 600 ml of milk;
• 200 ml of boiling water;
• 150 g flour;
• 3 eggs;
• 2 tbsp Sahara;
• 3 tbsp vegetable oil;
• a pinch of soda and salt.

Doing thin pancakes on milk. Recipe with holes.

1. Beat eggs, add milk, sugar and salt. Mix until smooth.
2. Add flour in small amounts.
3. Pour soda onto a tablespoon and extinguish with boiling water. Pour into the dough.
4. Add vegetable oil and mix again.
5. Pour boiling water into the dough in a thin stream, while not ceasing to knead. If you stop stirring, the dough will curdle. As a result, you will get a liquid, viscous dough, but not like water.
6. Heat up a frying pan, brush with oil and bake.

Now you know how to cook thin pancakes in milk with boiling water. Feel free to get down to business.

Custard pancakes in milk with boiling water are tender, they literally melt in your mouth. As with the previous recipe, to make holes, you need to quickly knead the dough while boiling water is poured in a thin stream.

If the flour is sifted and brewed with boiling water, then the dough retains moisture, which evaporates during baking and then airy and fluffy pancakes are obtained.

Ingredients:

• 500 ml of milk;
• 2 eggs;
• 2 tbsp. flour;
• 2 tbsp Sahara;
• 1 tsp baking powder;
• 1 st. steep boiling water;
• 3 tbsp vegetable oil.
• a pinch of salt.

We begin to cook pancakes openwork, thin, with holes, custard in milk.

1. It is important to take care of the flour right away. If you sift it, then it will be saturated with oxygen, and when kneading there will be no problems with lumps.
2. Break and mix the eggs.
3. Pour milk, add baking powder and flour. We mix. At this stage, the dough will turn out thick, like pancakes.
4. Pour boiling water in a thin stream, stirring constantly.
5. On the last step add vegetable oil and finally mix everything until a liquid consistency is formed.

For pancakes according to this recipe is suitable not only sweet filling. Try adding dill eggs or cheese and ham.

The peculiarity of lace pancakes is in their perforated structure. Above - also examples of recipes openwork pancakes with holes, but this contains yeast.

Lacy pancakes are served for dessert with jam or honey. You can’t put the stuffing in such - it will fall out. But they are elegant and suitable for the festive table.

What do you need:

• 750 ml of milk;
• 500 g flour;
• 2 eggs;
• 8 g dry yeast;
• 1.5 tbsp Sahara;
• a pinch of salt;
• 3 tbsp vegetable oil.

Let's start cooking.

1. Pour 250 ml of warmed milk into a glass. Put 1.5 tbsp. sugar and yeast. Stir and set aside in a warm place. Yeast should rise.
2. While we heat the rest of the milk, pour it into a mixing bowl, add eggs, salt.
3. When the yeast mass has come up, add it to the general batch. We mix.
4. Sift the flour and add to the bowl. Knead the dough and set aside in a warm corner.
5. As soon as you see that the dough has risen, mix and leave again in a warm place.
6. After a while, repeat the procedure - stir and leave.
7. At the last stage, add vegetable oil to the dough and knead again.
8. Heat the frying pan, grease with oil and start baking pancakes. Do not be afraid of the consistency of the dough, it should really turn out to be frothy, with bubbles.
9. Lightly browned on one side, flip to the other.
10. Each pancake can be additionally greased with butter or honey if there are no other toppings.

Lush pancakes with milk are more satisfying. Perfect for breakfast or when guests arrive.

According to the recipe below, the pancakes are porous, and this will allow the additive (jam or honey) to soak the pancakes well.

For the dish you will need:

• 300 ml of milk;
• 2 eggs;
• 2 tbsp Sahara;
• 300 g flour;
• 2.5 tsp baking powder;
• 60 g butter;
• a pinch of salt.

Let's start cooking plump pancakes.

1. Break the eggs into a bowl, mixing with milk and sugar.
2. Sift flour separately, add baking powder and salt. Stir.
3. Combine the two mixtures by kneading thick dough.
4. Melt the butter, pour into the dough and mix again.
5. Let the dough rest for 5 minutes.
6. Heat the frying pan, grease with oil and bake pancakes. On medium heat, it takes a couple of minutes for one side.

Having laid pancakes in a stack, you can pour them on top with jam and decorate with berries.

Quick pancakes are obtained if you do not add yeast to the dough and use a minimum of ingredients. Then there is nowhere to go faster. We suggest cooking pancakes with milk. Recipe with photo step by step.

What will be required:

• 5 eggs;
• 1 liter of milk;
• 350 g flour;
• 125 g butter;
• 5 tbsp Sahara;
• 1 tsp salt.

Let's get started.

1. We mix sugar in a bowl (take only 1 tablespoon, the rest - we will use it for ready-made pancakes), eggs, salt.
2. Melt butter, add to mixture.
3. Pour in 0.5 liters of milk, knead.
4. Add flour and add the rest of the milk, stirring constantly.
5. The pan does not need to be lubricated, bake immediately.
6. Sprinkle each finished pancake with sugar, fold into four and spread on flat dish. While you cook pancakes soaked in sugar and come to tea.

Lush pancakes or pancakes are very fond of children. delicious pancakes served with sweet additive to dessert table- with condensed milk, nuts, honey.

Baking Ingredients:

• 300 g flour;
• 300 ml of milk;
• 2 eggs;
• 4 tbsp Sahara;
• 1 tbsp baking powder;
• 3 tbsp vegetable oil;
• a pinch of salt.

We start cooking.

1. Beat eggs, add sugar and milk.
2. Mix dry ingredients separately: baking powder, flour, salt.
3. We combine everything in one bowl.
4. Add oil at the very end. The dough can not stand for a long time, proceed immediately to cooking.
5. Heat the frying pan, grease with oil and bake pancakes. When upper layer starts to bubble, turn over. On the second side, the pancake will cook faster.
6. Fill a mountain of pancakes with condensed milk.

We have selected for you the most best recipes pancakes with milk. Try all the options, arrange a marathon for your family on Shrovetide.

Despite the simplicity of this dessert, not every housewife will be able to answer the question. For this reason, we have decided to bring to your attention step by step way how to make delicious and thin homemade pancakes. By the way, you can cook them on the basis of different ingredients. Consider only the most simple and affordable methods.

The most delicious and tender thin pancakes: a recipe with a photo of finished products

Such a dessert is prepared on the basis of fresh and fatty milk. After frying, homemade pancakes can not only be used as a full-fledged dessert, but also used for cooking stuffed dish(with meat, cottage cheese, cheese, fruits, berries, etc.).

So, we need:

• fresh fat milk - 600 ml;
• large egg - 2 pcs.;
• fine iodized salt - ½ teaspoon;
• light sugar sand - a tablespoon (add to taste);
• table soda - 1/3 of a small spoon (do not extinguish with vinegar);
• cooled boiling water - about 2/3 cup;
• sifted light flour - add at your own discretion (about 2 cups);
• butter not rancid butter - 160 g (for lubrication of baked goods);
• odorless vegetable oil - 4-7 large spoons (for frying).

Base kneading

The dough for thin pancakes should be as liquid as possible. After all, only in this way it will spread well in the pan. To do this, you need to pour fresh fat milk into a metal bowl and heat it up a little to a steamy state. Next in warm drink add sugar, table soda and small iodized salt. Thoroughly mixing the ingredients, it is desirable to achieve their complete dissolution. Next, in the same bowl, you need to put the whipped with a mixer chicken eggs and sifted white flour.

As a result, you should get a viscous and almost thick dough. To make it more liquid, pour a small amount of cooled boiling water into the base. At the end, it is recommended to leave the dough for thin pancakes at room temperature for about half an hour. During this time, the base will become homogeneous and will lose lumps as much as possible.

Baking products in a pan

After the dough reaches the desired consistency, you can safely proceed to fry it. To do this, it is better to use a regular or special pancake maker. Thus, the base should be scooped up with a soup ladle and poured into the dishes in a circular motion, helping it to be evenly distributed over the entire surface. So that your first pancake does not turn out to be a lump, the pan must be heated red hot in advance along with a couple of tablespoons of odorless vegetable oil.

How to properly present to the table?

After the delicious ones are browned on both sides and covered with beautiful holes, they should be laid out on a flat plate and greased with butter while hot. This process will make the dessert more tasty and appetizing.

How to bake thin

Most people believe that only lush, thick and soft pancakes. But it's not. After all, by properly kneading the dough based on a fermented milk drink, you can make the most thin pancakes. For this we need:

• large chicken eggs - 2 pcs. (you can also use 3);
• thick kefir with maximum fat content - 800 ml;
• table soda - 2/3 of a small spoon;
• light wheat flour - pour into the base until thick;
• cooled down boiled water- about 1 glass;
• granulated sugar - to taste;
• refined vegetable oil - 7 large spoons for frying and 2 in the dough;
• melted butter - for greasing ready-made pancakes.

Foundation preparation

Before baking thin pancakes on kefir, knead the batter well. To do this, pour thick and fatty kefir into an enameled bowl and heat it up a little. Next in fermented milk drink it is required to extinguish table soda so that the liquid foams well. After that, sugar should be added to kefir and fine salt, and also add thoroughly beaten eggs, a couple of tablespoons of vegetable oil and sifted light flour. Having mixed all the components well, you should get a rather thick and fragrant mass. To make it thinner, be sure to add the cooled one to it. Having achieved the uniformity of the base, it is recommended to leave it at room temperature for about 20 minutes. After the specified time, you can safely proceed to baking thin products.

Pancake frying process

It should be especially noted that, unlike dessert with milk, kefir pancakes are soft and tender, and slight sourness and damp effect. By the way, the use of such products for stuffing is highly discouraged. This is due to the fact that tender pancakes can quickly tear, as a result of which the entire filling will be outside.

So for cooking kefir dessert you should put the pan on maximum heat, pour a few spoons into it refined oil and warm it up. Next, on the surface of the hot dishes, it is required to pour the liquid base in a circular motion in the amount of a small soup ladle. In order for the dough to be evenly distributed in the pan, it is recommended to quickly and intensively tilt it in different directions. After the lower part of the product becomes ruddy, and the upper part is covered with multiple holes, the pancake should be turned over with a wide spatula and the frying procedure should be repeated. At the end ready hot dessert Brush generously with melted butter.

By the way, while baking such products, it is advisable to lubricate the pan vegetable fat only once. Otherwise, your pancakes will turn out too greasy and slightly crispy.

Proper serving to the table

It is advisable to serve thin and tender pancakes on kefir to the table in a hot state along with sweets such as honey or condensed milk. In addition, for dessert it is recommended to serve strong tea, coffee or cocoa.

Cooking pancakes on the water

Surprisingly, thin pancakes on the water are the most delicious and tender. In addition, they can be baked in the form of openwork napkins and presented to the table no less original. For this we need:

• fresh milk with maximum fat content - a full glass;
• cooled boiled water - about 3 glasses;
• large chicken eggs - 2 pcs.;
• fine white sugar - add to taste;
• table soda - ½ small spoon;
• odorless vegetable oil - 3 large spoons in the dough and the same amount for frying;
• fine sea salt - add to taste;
• sifted flour - about 1-3 cups;
• creamy not rancid oil- about 90 g (for greasing the dessert).

Dough preparation

Thin openwork pancakes are very beautiful and tasty. Before subjecting heat treatment the base on the water, it should be well kneaded. To do this, you need to combine milk and cooled boiling water in one container, and then add table soda, fine salt, sugar, a couple of tablespoons of vegetable oil and heavily beaten eggs to them. After thorough mixing, pour the sifted light flour into the same bowl. As a result, you should get a liquid and homogeneous base without a single lump.

Original frying products in a pan

To make thin lace pancakes, we should take the usual plastic bottle from under soda or mineral water, and then wash it thoroughly and make a hole on the lid with a diameter of 5-6 millimeters (no more). After that, it is required to pour a part into the container liquid dough and start baking. To do this, red-hot a frying pan, oiled (vegetable), and pour the base in the form of chaotic openwork patterns. In the future, pancakes must be baked in exactly the same way as ordinary products with milk or kefir.

How to serve an original dessert to the table?

After thin lace pancakes are fried on both sides, they should be hot greased with butter and immediately served with coffee, tea or some other drink. In this case, it is recommended to wrap the dessert beautifully in a roll or fold it in the form of triangles.

Let's make delicious yeast pancakes together

Thin yeast pancakes are obtained much more satisfying than all the previous ones. But they take a lot more time to prepare.

So, to make such a delicious dessert, you should prepare:

• fresh fat milk - about 850 ml;
• large chicken eggs - 2 pcs.;
• fine table salt - a dessert spoon;
• fine granulated sugar - 2 large spoons;
• dry granulated yeast - a dessert spoon;
• vanillin - 7-11 g;
• fresh butter - 50 g;
• sifted flour - about 500 g (add at your discretion);
• refined vegetable oil - 3 large spoons.

The process of preparing the base

Thin yeast pancakes should begin with the preparation of the dough. To do this, you need to combine dry granular yeast with granulated sugar and a glass wheat flour and then fill them with warm fresh milk and leave in this state for 35-45 minutes. After the specified time, fine salt, beaten chicken eggs, vanillin, melted butter and the rest of the wheat flour. After thoroughly mixing all the ingredients, they need to be covered with a clean towel and left in a warm place for an hour.

Over this time yeast base will rise well, become sour and fragrant. If as a result of such actions you get a very thick dough, then it is allowed to add a small amount of cooled boiling water to it. But after that, it is advisable to keep the base warm again for a quarter of an hour.

roasting process

Yeast pancakes are prepared in a pan in exactly the same way as previous products. At the same time, they turn out to be as thin as possible, with large holes and a slight sourness. After the entire dessert has been fried, it should be placed on a flat plate and generously brushed with melted butter.

Proper serving of a delicious dessert to the table

Due to the use of yeast, such a dessert turns out to be very satisfying and high-calorie. In this regard, it is not recommended to use it (especially in large quantities), who carefully monitors his figure. It is advisable to serve yeast pancakes to the table with hot sweet coffee or tea, as well as with goodies such as jam, jam, condensed milk or honey. Bon appetit!

Summing up

Now you know how to bake thin pancakes with water, milk, kefir, and even dry yeast. It should be noted that all of the listed products are prepared according to the same principle. But, due to the fact that they contain different components, their taste, calorie content and appearance may differ significantly. Thus, having tried all the products and choosing the most delicious and easy-to-prepare option, you can delight your loved ones with a hearty dessert at least every day.