Thin pancakes with milk recipes. Sweet pancakes with milk recipe Bake sweet pancakes

I have always been sure that the most delicious thin pancakes are made exclusively with milk. But, as experience has shown, their taste does not change if water is added to the dough along with milk. How did I come to this conclusion? And it was like this.

My grandmother was visiting me. Despite her advanced age, the old lady is cheerful, fast and active. She was bored just sitting on the couch watching TV or doing crossword puzzles, so she spent most of her time in the kitchen, cooking something tasty. One day before I left for work, she asked: “What should I cook for dinner?” Well, since I love sweet thin pancakes more than chicken, meat or any soups, the answer was obvious. That's what they agreed on. Grandma stayed at home, I went to work. Somewhere in the middle of the day it dawned on me: there wouldn’t be enough milk for the pancakes. “So today I’ll be without them,” I thought. However, in the evening, delicious thin pancakes with a juicy, aromatic cabbage and apple filling awaited me for dinner. Then the grandmother told how she magically managed to bake pancakes: to knead the dough, she added water to it. But theory is one thing, practice is another.

I tried my grandmother’s recipe some time later, when on Sunday morning the family demanded thin pancakes, and there was very little milk left in the refrigerator. This is where boiled water from a kettle came to the rescue. Interested? Let's cook together.

Ingredients:

egg - 1 pc.,
sugar – 2.5 tablespoons,
salt - a pinch,
flour – 1 cup (maybe a little more or less),
milk – 0.5 cups,
boiled water at room temperature – 0.5 cups,
odorless sunflower oil – 2 tablespoons + for greasing the frying pan
butter for greasing the pancakes themselves.

If I don’t plan to wrap the filling in them, then I always put a piece of butter on the hot pancake.

So, pour sugar into a bowl, beat in an egg, throw in a pinch of salt, and shake.

For me, this amount of sugar is the most optimal. If you add more, they will be very sweet, and if you add less, they will be tasteless.

It turns out to be crumbly. It is clear that it will not make pancakes. Add milk, water and mix well.

The dough for thin pancakes should be viscous, but not thick.

Add about 2 tablespoons of oil. If you don’t know how to “eyeball” it, measure with a spoon.

Heat the frying pan, grease it with sunflower oil, pour a scoop of dough onto it, bake on both sides.

Place butter on top of the hot pancake, let it melt, distribute it over the entire golden circle and quickly, before the pan burns, continue baking the rest.

We eat it with some sour jam or jam. Bon appetit!

Ksyusha told how to cook pancakes with milk and water, recipe and photo by the author.

Recipe for thin pancakes with milk No. 2

Thin pancakes made with milk and starch

Thin pancakes without yeast can be baked with milk or water; such thin pancakes are very good for wrapping fillings (both sweet and non-sweet).

The technology for making pancakes with starch seems unusual at first glance. At the same time, baking pancakes according to this recipe is no more difficult than the classic one. You will especially like this option if you want to make the pancakes very thin. Just like regular ones, you can wrap a wide variety of delicious fillings in them: sweet and meat.

step-by-step photo recipe for making pancakes with starch

The consistency of pancake dough mixed with starch is initially liquid. Starch does not dissolve in milk, remaining suspended in it until it is heated. This is even to your advantage, because the liquid starch dough spreads perfectly over the frying pan. The surface of the pan must be heated and greased (so that the baked goods do not turn out “lumpy”). When the dough hits a hot frying pan, it begins to swell literally within a few seconds. If you want very thin pancakes, quickly drain the excess batter from the pan before it has time to thicken.

Pancakes prepared according to this recipe turn out tasty and tender. You can eat them with tea, placing a bowl filled with jam, sour cream or thick cream nearby. Or serve as an appetizer with salmon and spinach filling.

Ingredients:

milk – 0.4 l;
sugar – 0.5 tbsp;
salt – 0.5 tsp;
butter - 50 g;
flour - 1 tbsp.;
starch (corn or potato) - 100 g;
eggs - 2 pcs.

Cooking process:

You can stir the dough with a fork or whisk, but it is faster and more convenient to do this with a mixer. If you want a whole pile of pancakes, like in my photo below, then simply double the amount of ingredients.

Beat granulated sugar with eggs.

Add melted butter.

Warm the milk.

Measure out the required amount of flour and cornstarch (you can use potato starch).

Add starch and mix with a mixer at low speed.

This time I tried adding flour and starch at the same time. In this case, you will have to use a small part of the milk at this stage (pour and do not heat).

Pour in the heated milk and stir the ingredients again until smooth. Add flour at the end. Do this gradually, pouring in small portions. As mentioned above, the pancake batter will be liquid.

Heat a frying pan well on the stove, grease with a piece of lard or vegetable oil. Scoop out some dough and spread it over the surface of the pan.

When the pancake is browned on one side, turn it over to the other. Bake all your pancakes the same way.

If you do not plan to wrap the filling in the pancakes, grease them with a slice of butter; you can first melt it and mix it with honey.

Adviсe:

When preparing pancakes, make sure there are no lumps in the batter. When baking, you need to stir it often.

Ready-made pancakes are delicious on their own, but if you want to cook them with meat filling, then simply do not add sugar to the dough.

Pancakes with salmon, Feta cheese and spinach look very beautiful on the table. This dish tastes amazing, which will decorate both a cozy family dinner and a gala banquet. To prepare them, bake pancakes using starch according to the recipe, simmer the spinach a little in a saucepan with butter (you can just chop fresh spinach), chop finely salted salmon, add cheese. Fill the pancakes by wrapping them in a tight tube, cut the tubes at an angle. Cut into 3-4 pieces. Arrange beautifully on a platter and garnish with herbs.

Anyuta wishes you bon appetit!

Recipe for thin pancakes with milk No. 3.

How to cook delicious thin pancakes with milk - another photo recipe from our culinary specialist Sergei:

Thin pancakes with milk

It is believed that pancakes should be a mandatory dish for Maslenitsa, and, naturally, everyone who knows how to bake at least comes to the stove. There are many recipes for baking pancakes. I’ll risk adding my two cents to this collective wisdom piggy bank and offer a recipe for thin pancakes with milk.

Ingredients for the thin pancake recipe:

Chicken egg - 4 pcs,
Butter - 3 tablespoons,
Powdered sugar - 2 tablespoons (sugar is possible),
Flour - 1 cup (regular),
Milk - 2 glasses,
Salt - 0.5 teaspoon.

How to prepare pancake dough and bake thin pancakes

Separate the whites from the yolks and place the whites in the refrigerator to cool.

Grind the yolks with butter until completely smooth.

Add powdered sugar (I used cinnamon powder) or sugar to this mass and mix well.

Dilute the yolk-butter mixture with two glasses of milk and stir in one glass of flour into it, so that there are no lumps in the pancake dough.

Beat the whites with salt, add the whipped whites to the batter for thin pancakes and mix gently. Whipped whites enrich the pancake dough with oxygen, and when baking pancakes, many holes are formed.

Your thin pancake batter should be very runny and smooth. The liquid of the dough allows you to pour it into the pan in small quantities and bake pancakes on only one side. The finished pancakes do not need to be greased, they do not stick together.

P.S. Strictly according to the recipe, I managed to bake only two thin pancakes, then my wife came into the kitchen, saw the consistency of the dough, and told me at a very fast pace that her grandmother, mother and she herself had never made pancakes from such a batter and no one does it at all, I immediately mixed about half a glass of flour into the dough and further baking was done from a slightly thicker dough, but this had virtually no effect on the taste of the pancakes.

I liked this recipe for thin pancakes because it is without water, starch and soda :-). The thin pancakes from this recipe turned out to be very tasty; we used them for dinner with sausages (that’s just me), Korean carrots, wrapping the pancakes in rolls,

sour cream and beet honey. And for breakfast we finished off pancakes with mascarpone cheese.

Everything was eaten with pleasure and I hope it was useful ;-)

The most important thing is the correct consistency of the dough. If it is liquid, the pancakes will tear when frying, and if it is too thick, they will not spread well in the pan and will turn out dense, rough, and irregular in shape.

A good pancake dough should be like freshly collected homemade cream, it depends on the proportion of ingredients in the dough. If you're cooking for the first time, try frying one pancake. By the nature of the spreading, you can determine whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.

The saying “The first pancake is lumpy” did not come out of nowhere, but it can turn out lumpy for various reasons - due to the dough, an undercooked frying pan, and incorrect temperature conditions.

The second most important point is the choice of pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a little practice, you can get used to baking good pancakes with milk using any “tool”.

Ingredients

milk 500 ml
eggs 2 pcs.
wheat flour 200 g
vegetable oil 1 tbsp. l.
butter 70 g
soda 1 tsp.
granulated sugar 2 tbsp. l.
mint for decoration

Preparation

Big photos Small photos

The pancake dough is mixed in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conventionally - two tablespoons. Depending on whether the finished pancakes have a salty or sweet filling, you can vary the amount of sugar up or down.

Beat the eggs until the sugar is completely dissolved with a mixer, blender or hand whisk.

Heat the milk to a temperature of 35 - 40 degrees C and pour it into the egg mixture.

Add a tablespoon of refined vegetable oil without flavoring.

Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do it another way: to avoid the formation of lumps, mix the flour with a small amount of milk.

The finished dough for pancakes with milk should not be too liquid, but not too thick. If you scoop it into a spoon or ladle, it should flow in a thin stream and resemble homemade sour cream in thickness.

Add a teaspoon of baking soda and stir. We leave the dough to “rest” for 15 – 20 minutes so that all the ingredients “make friends” with each other. Many housewives prepare pancakes without soda, but it is this that gives the pancakes porosity, and they are also called “lace” or “with a hole.” This is how not only pancakes are prepared with milk, but also, for example. Just don’t forget to quench the juice with citric acid before leaving.

While the dough is resting, melt the butter in the microwave or on the stove. Grease each pancake with melted butter while it is hot. This will add a delicious aroma and softness to the pancakes.

Before you start baking pancakes, add a tablespoon of boiling water to the rested dough and mix quickly. As a result, air bubbles form on its surface - just what you need to get lace pancakes.

Place a frying pan with a thin bottom on the fire. There is no need to grease the bottom of the pan with fat, since the finished dough contains vegetable oil. Pour a ladle of pancake batter onto the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle, so that it spreads evenly over the bottom in a thin layer. Reduce the heat to low - this will allow the thin pancakes to cook well on both sides.

Using a spatula, lift the edge of the pancake - if it is fried, turn it over to the other side. On average, we bake each pancake for 1 to 1.5 minutes on each side.

Remove the finished pancake from the frying pan with a spatula and grease its surface with a silicone brush dipped in melted butter. Place all the prepared pancakes in a stack on top of each other.

The filling of pancakes with milk can be different - meat, cottage cheese, fruit. You can serve them without filling, simply drizzle them with honey and garnish with mint and berries.

How to prepare a classic recipe for sweet pancakes with milk - a complete description of the preparation so that the dish turns out very tasty and original.

We offer several recipes for thin pancakes with milk, as well as ideas for fillings.

Recipes for thin pancakes with milk will come in handy not only for Maslenitsa. They can be prepared for both breakfast and dinner, because these pancakes are best suited for fillings, both sweet and savory. So feel free to complement the dish with all kinds of jams, caviar, fish, cheese, vegetables and meat - it will turn out very tasty and satisfying!

Classic recipe for thin pancakes with milk

Chicken egg 5 pcs.
Milk 800 ml
Flour 400 gr
Salt 1 tsp.
Sugar 1 tsp.

The secret to the recipe for thin pancakes with milk is adding more eggs than usual. Beat 5 eggs with sugar and salt.
Add milk and butter.
Gradually add flour, stirring continuously. There should be no lumps. If you notice that the dough is too thick, add a couple of tablespoons of water.
Bake pancakes, spreading the batter into a thin layer. For speed, you can take 2 frying pans.

By the way, excellent thin pancakes can also be baked with sour milk, kefir or fermented baked milk. Thin pancakes - recipe with photos using sour milk, see here.

Recipe for thin sweet pancakes with milk

If you decide to serve pancakes for dessert, you can make them sweet right away by adding more sugar. And then add honey, maple syrup, jam or caramel. By the way, you can also make pancake cake from them.

Chicken egg 3 pcs.
Milk 400 ml
Flour 250 gr
Vegetable oil 1 tbsp. + oil for frying
Salt 1 tsp.
Sugar 3 tbsp.

Prepare pancake batter by first mixing eggs with salt and sugar.
Add milk, butter and flour, beat with a mixer so that there are no lumps.
Leave the dough for 15 minutes.
Bake the pancakes until golden brown on both sides.
Serve with sour cream, cream, condensed milk and other sweet additions.

The sponginess and delicacy of the pancakes is a sign of the skill of the housewife. A mixer will help to create them, as well as adding soda to the dough. Another secret to the recipe for thin pancakes with milk is the addition of carbonated mineral water.

Chicken egg 3 pcs.
Milk 800 ml
Flour 600 gr
Vegetable oil 1 tbsp. + oil for frying
Salt 1 tsp.
Sugar 1 tsp.
Baking soda 1 tsp.

Mix salt, sugar and eggs with warm milk. Beat thoroughly with a mixer until foam appears.
Add flour and vegetable oil, beat well again.
Leave the dough for 15 minutes.
Preheat the pan and start baking. Bon appetit!

Cottage cheese + raisins
Chicken breast + grated cheese
Marshmallow pieces + peach jam
Liver + egg
Doctor's sausage + grated cheese + mustard
Fried mushrooms + onions
Smoked salmon + cream cheese
Sour cream + cottage cheese + herbs
Cream + strawberries + banana

Do you like thin, soft pancakes with lots of holes? Then prepare thin kefir pancakes with holes according to this recipe. Kefir pancakes according to this recipe are easy to make.

In 2016, the Russian yeast or sour pancake celebrates its 1010th birthday, because it was first mentioned in 1006. This delicacy was extremely popular and was not prepared.

Lacy, fluffy, loose, fried, baked, stewed, with jam, with caviar, with sour cream or just like that - these are all epithets for the most common and popular Russian recipe. We are speaking.

We celebrate Maslenitsa with pancakes. We suggest preparing thin pancakes that go well with a variety of fillings, be it sweet or savory. If you fry them on cast iron or iron.

Who in our country doesn't like pancakes? This aromatic dish can be either a full meal or a sweet dessert. Today, most housewives know and can cook at least more than three.

Hi all! My name is Irina. I have been interested in cooking since childhood, I have been working as a chef in a famous Moscow restaurant for several years, I have my own blog on the Internet and a channel on YouTube. For any questions, please contact me via the contact form.

Office adress:
115324 Moscow
Ovchinnikovskaya embankment
20с1, office. 475

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Today we present to you a recipe for classic thin pancakes with milk. These pancakes should be served hot, brushed with butter. Jam, melted chocolate, condensed milk or honey will also be a great addition to these pancakes. In addition, you can wrap absolutely any filling in thin pancakes, for example, ham, cheese, meat or fish. And those with a sweet tooth will probably like sweet fillings - cottage cheese, fruits or berries. For a festive feast, you can also prepare such pancakes and serve them with red or black caviar, lightly salted trout, salmon, etc.

Ingredients to prepare thin pancakes with milk:

milk – 500 ml
eggs – 3 pcs.
flour – 280 g
sugar – 1-2 tbsp.
salt – 0.5 tsp.
vegetable oil – 2-3 tbsp.

Recipe thin pancakes with milk:

Break the eggs into a deep bowl, add sugar and salt (if you want the pancakes to be sweet, you need to add more than one spoon of sugar). Stir with a whisk until smooth.

Then add half the amount of milk (200-250 ml) to the eggs in a bowl and mix well.

Gradually, in small portions, add flour, stirring thoroughly so that there are no lumps.

At this stage, the pancake dough should have the consistency of thick sour cream.

Add the remaining milk to the dough and stir well. Then add 2 tablespoons of vegetable oil and mix again.

The finished dough for thin pancakes made with milk should be liquid and pourable.

It is good to heat the frying pan and grease it with a thin layer of vegetable oil (it is most convenient to do this with a pastry brush or a regular sponge).

Pour a ladle (or half a ladle of dough, depending on the size of your frying pan) into the center of the heated frying pan and, taking the frying pan in your hand, turn it so that the dough spreads over the entire surface.

When the edges of the pancake begin to brown a little and dry out, carefully turn it over with a spatula and keep it on the fire a little longer. Then remove with a spatula and stack on a plate.

Pancakes with milk are ready!

Recipes for pancakes with milk and water - classic and original

Pancakes are a traditional Slavic dish, which is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: Americans have pancakes, the French have thin pancakes, Mexicans have tortillas, etc.

An invariable attribute of Russian national cuisine are pancakes with milk. Traditionally, pancakes were also prepared with yeast, using buckwheat flour. Today you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.

How to cook traditional, “grandmother’s” pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional recipe for pancakes with milk

Despite the variety of recipes, it is traditional milk pancakes that remain the favorite of most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

0.5 liters of fresh fat milk.
3 eggs.
1 glass of premium flour.
1 tablespoon sugar.
2 tbsp. spoons of sunflower oil.
1 pinch of salt.

Preparation:

Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. Stirring constantly, add milk in small portions. Pancake batter made with milk should resemble thick jelly.
Add half the oil to the resulting mass.
The frying pan needs to be well heated and greased with oil or lard. To ensure an even layer, you can use a napkin.
Using a ladle, pour a small amount of dough into the middle of the pan. By tilting it to the sides, let the dough spread evenly over the entire surface.
Bake the pancake over low heat on one side until browned. Carefully turn over with a spatula and fry for a minute and a half.

Traditional flour pancakes with milk are served with tea with raspberry or strawberry jam.

Thin pancakes are ideal for cooking with red fish, cheese or caviar. Half a liter of milk will yield 15–20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

0.5 liters of warm cow's milk.
4 tablespoons (heaped) of sifted wheat flour.
4 tablespoons (without a slide) of potato starch.
4 eggs.
1 pinch of fine salt.
Sugar to taste.
Vanilla extract to taste.
3 tbsp. spoons of refined vegetable oil.

These pancakes store well in the freezer. If necessary, take it out, defrost it, add the desired filling and heat it in the microwave or oven.

Another traditional recipe in Russian cuisine is pancakes with yeast. These pancakes turn out fluffy and airy.

1 liter of fat milk.
3 eggs.
200 grams of butter.
2 cups premium flour.
3 tbsp. spoons of sugar.
1 teaspoon (level) salt.
1/3 pack of fresh yeast.
2 tbsp. spoons of any refined oil.

According to this recipe, a liter of milk will yield a stack of pancakes that can feed the whole family. If you immediately sprinkle the pancakes with sugar or powdered sugar, you will get an excellent base for dessert. They will also go well with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, first of all, are distinguished by a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

1 cup boiling water.
1 glass of milk 3.2% fat.
2 cups wheat flour.
150 grams of sugar.
2 large eggs.
1 teaspoon of soda.
50 grams of refined olive oil.

This pancake recipe is perfect for those who don’t have milk in the refrigerator. These pancakes taste very tender and non-greasy.

4 medium, fresh eggs.
300 grams of premium wheat flour.
2 tablespoons refined oil.
1 teaspoon of soda slaked with vinegar.
Salt on the tip of a knife.
1 tablespoon sugar.
1 liter of cold, boiled water.

In a bowl, mix eggs, soda, salt and sugar with water.
Add flour, after sifting several times.
At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
Add olive oil and let the dough rest for 20 minutes.
Fry pancakes in a frying pan greased with any fat.

Another advantage of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with different fillings, tying them with a feather of green onion. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes with water - video

Fluffy pancakes with mineral water

Another economical pancake recipe that is made with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

Mix the egg, sugar, vanillin and salt in a bowl. Add flour and knead the dough.
Add milk and mineral water little by little. To make the dough homogeneous, you can use a mixer.
The pan must be well heated and thoroughly greased with oil so that the pancakes do not stick.
Fry the products on both sides until cooked.

Pancakes with mineral water turn out very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Pancakes with mineral water - video recipe

Pancakes with semolina are interesting and very flavorful. It can replace flour in a recipe either completely or half.

1 glass of warm milk 3.2% fat.
1 glass of warm water.
2 medium eggs.
2 tablespoons (without slides) of sugar.
3 tablespoons (heaped) of semolina.
50 ml olive oil.
1 pinch of salt.
Flour - by eye, how much the dough will take to the desired thickness.

Semolina in the dough can be replaced with half or all of the flour.

Add salt, sugar and water to the milk.
Drive the eggs into the resulting mixture and stir thoroughly.
Gradually add semolina and continue whisking.
Leave the dough in a warm place for about 30 minutes so that the semolina swells.
Bring the dough to the desired consistency using flour.
Just before frying, add olive oil.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Pancakes made from buckwheat flour

This recipe is perfect for those who adhere to proper nutrition.

0.5 liters of low-fat milk.
0.5 cups buckwheat flour.
0.75 cups wholemeal wheat flour.
1 pinch of salt.
3 large eggs.
A large spoon of sugar.
50 grams of olive oil.

Place all ingredients in a mixer and beat well.
Leave the dough in the refrigerator overnight.
Take it out an hour before frying and stir again. The dough will look like thick cream. If the dough is too thick, add milk, if liquid, add flour.
Pancakes should be fried in a frying pan greased with olive oil.

These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is cottage cheese, herbs and tomatoes.

Pancakes according to this recipe will be an excellent breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with proteins, and oatmeal will charge you with energy.

50 grams of oatmeal.
50 grams of wholemeal wheat flour.
2 raw eggs.
1.5 cups skim milk.
3 tablespoons refined oil.
Salt to taste.

Add sifted flour to oatmeal.
Add eggs and butter to the resulting mixture and mix well.
Add milk in small portions.
Leave the dough covered for half an hour.
Mix the dough with a whisk before sending a portion of it to the frying pan. This should be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes turn out to be quite high in calories. You can serve them, for example, with honey, nuts, dried apricots or raisins for hot tea. They will also go well with salty filling - cottage cheese, mushrooms or chicken.

To prepare these pancakes you will need casein protein. You can buy it at a sports nutrition store, although recently it can also be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening without fear of ruining your figure.

70 grams of oatmeal.
50 grams of low-fat milk.
1 scoop of protein.
0.5 cups raw egg whites.

Mix all ingredients in a blender.
Pour the resulting mixture into a hot frying pan and fry on one side until golden brown. After this, carefully turn over and fry for another 1-2 minutes.
Serve with peanut butter, banana and almonds.

These pancakes will please both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

2 cups of flour.
0.5 cups of milk.
0.5 cups low-fat kefir.
2 eggs.
3 tablespoons sugar.
2 teaspoons baking powder.
1 teaspoon of soda.
3 tablespoons ghee.

The following ingredients will add color to the pancakes:

50 grams of cherries (can be fresh frozen).
Half a bunch of spinach.
1 medium carrot.
Handful of blueberries
1 ripe tomato
A tablespoon of cocoa.

In a large bowl, mix flour, sugar, baking soda and baking powder.
Break the eggs, add milk, kefir and butter, continuing to beat.
Gradually pour the liquid ingredients into the flour and mix until smooth using a mixer.
Divide the dough into 6 equal parts.
Thaw the cherries and squeeze out the juice using a fine sieve. Place the resulting juice into the first bowl of dough. These pancakes will be pink.
Place freshly squeezed tomato juice in a second bowl. These pancakes will be red.
Place cocoa powder in a third bowl. To prevent the dough from becoming too thick, you can add a couple of tablespoons of milk or water.
Grind the well-washed spinach in a blender. Pass through a sieve. The dough in the fourth bowl will turn out bright green. If desired, you can add finely chopped dill.
Three carrots on a fine grater and squeeze out the juice using a sieve. Pancakes made from this dough will turn out bright yellow.
To make the purple blueberry pancake, puree it in a blender.
Fry each pancake on both sides for 2 minutes over medium heat.

For pink, purple, chocolate pancakes, curd cream with berries or caramelized fruits is perfect. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For green, yellow and red pancakes, choose a filling, for example, from soft curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, don’t be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

To make the serving original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the frying pan using a culinary syringe. To prevent the filling from falling out of these pancakes, you can make a layer of spinach leaves.

You can make rolls with various fillings from square-shaped pancakes.
Using food coloring, you can create a real rainbow on a dish.
Almost anything you can find in the refrigerator is suitable as a filling for pancakes: from salted fish and cream cheeses to peanut butter and baked pumpkin.
Pancakes can be served with various sauces: maple syrup, chocolate topping, cranberry sauce and others.

Classic pancakes, Pancakes with milk

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Classic pancakes with milk

Often the menus of expensive restaurants and ordinary cafes include homemade baked goods - pancakes. It would seem that there is nothing difficult in preparing this dish. It has long been considered ordinary, but few people will refuse to try a delicious pancake piping hot. Yes, apparently, pancakes will never lose their “culinary” popularity!

You can bake delicious pancakes using many different recipes. The constant ingredients in them are supplemented and transformed, but every housewife should be able to prepare classic pancakes with milk. The recipe for this traditional homemade pastry should definitely be kept in your culinary repository, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since our recipe is classic, the filling can be sweet or salty - whatever your heart desires.

Arm yourself with the required amount of ingredients, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with photos, we will bake classic thin pancakes with milk. From the proposed quantity of products you will get 4 servings, and with the filling there will be much more. Cooking time 30 minutes.

Milk – 500 ml;
Chicken egg - 2 pieces;
Wheat flour – 180 g;
Butter – 1 tablespoon;
Salt – 1/2 teaspoon;
Granulated sugar – 1 teaspoon;
Vegetable oil - for greasing the pan.

To prepare classic pancakes, double all ingredients for 1 liter of milk.

How to cook classic thin pancakes with milk

To make it more convenient for you to knead the dough for the proposed home baking, take a capacious cup. Start implementing the recipe by breaking chicken eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one piece.

Season the eggs with salt and granulated sugar. Please note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure you will need a whisk. Whisk the contents of the bowl until you get a homogeneous egg mass. Many housewives prefer to use a more “modern” tool - a mixer. But it is better to use, nevertheless, the manual whipping option.

Pour half the amount of milk into the resulting egg mass. Mix the ingredients.

Pour wheat flour into a cup in portions. Mix thoroughly. The dough comes out thick, as it should be at this culinary stage.

Melt the butter. Pour it into thick pancake batter. And also add the remaining milk. Mix all ingredients very well. The consistency of the pancake dough turned out just right for baking!

Heat a pancake pan. Lubricate its surface with vegetable oil. Now start baking classic pancakes in a frying pan. Scoop the dough with a ladle and pour it into the pan, spreading it over the entire surface. Bake the pancakes for about a minute on each side. After baking, place the pancake on a plate and brush it with butter.

Pancakes made with milk are both appetizing and delicious! Serve these classic pancakes with sour cream!

Fluffy milk pancakes without yeast recipe

That's why pancake recipe turn out thin and airy . And the cooking method is very simple. Be sure to try these delicious pancakes!

It is best to bake pancakes in old cast iron frying pans. To prevent pancakes from burning, you can pre-heat the salt in a frying pan. To do this, add salt to the bottom of the frying pan in an even layer and heat it over high heat. Pour in the salt and wipe the pan with a dry cotton cloth (you cannot wash the pan after baking!). Another secret: you need to grease the frying pan with half a raw potato with vegetable oil (photo and detailed description in the article)

Ingredients:

Milk— 0.5 liters

Eggs chicken - 3 pieces

Oil vegetable - 100 grams for dough, 20 grams for frying.

Sugar- 1 tablespoon

Flour- 1 glass (250 grams).

Spices: salt (pinch), soda (pinch), vanillin (1 gram bag) optional.

How to cook pancakes with milk

1 . Pour half a liter of milk into a large cup. .

2 . Beat in 3 chicken eggs.

3 . Then add 100 grams of vegetable oil.

4 . A pinch of salt and a pinch of soda. Baking soda can be replaced with baking powder. Vanillin sugar will give milk pancakes a pleasant caramel aroma.

5 . According to the recipe, you need to add 1 tablespoon of sugar to the pancakes. With this amount of sugar, the pancakes turn out a little sweet. Just so you can dip them in sour cream, jam or honey. If desired, you can increase the amount of sugar.

6 . Mix the pancake mixture thoroughly. Add flour in a thin stream, stirring constantly so that there are no lumps.

7. Of course, it is easier to beat the pancake mixture in a blender. Or use a food processor.

8 . If you don't have a special brush for greasing a frying pan or baking sheet, use our method. You will need half a small potato, a fork and a saucer. Peel the potatoes, wash them and put them on a fork so that an even cut remains at the bottom. Pour a little vegetable oil into a saucer (literally 1-2 tablespoons).

9 . Now just dip the potatoes in the oil and grease the pan with it. With this method, you get exactly as much oil as you need. The pancakes will not be greasy or dry. They will not burn and will be delicate and rosy.

10 . Using a small ladle, pour the pancake batter into a heated frying pan. Using a circular motion, distribute it over the entire surface of the bottom. It is better to bake pancakes over medium or low heat.

11 . When the edges of the pancake are browned, it’s time to flip the pancake.

Delicious thin pancakes are ready

Bon appetit!

Pancakes with milk are a favorite delicacy familiar from childhood. More than once we were woken up from bed by the magnificent aroma of grandma’s pancakes, prepared according to family recipes, delicious, sweet and salty, with filling and just for tea with sour cream. This is an everyday dish for breakfast, and holiday recipes for the arrival of dear guests, even cakes, and they are made from pancakes with milk, which turn out to be not only very tasty, but also a very extraordinary treat. And the aroma of pancakes makes the house truly cozy and hospitable.

Secrets of delicious pancakes

The ingredients must not only be fresh, but also properly prepared. For example, eggs should always be at room temperature; before cooking, it is better to take them out of the refrigerator for an hour or two.
The flour must be sifted, and the milk for the dough must be at room temperature. In general, why exactly milk in the dough? Because thanks to this ingredient, the pancakes come out very thin, but strong for fillings, aromatic and tender.
To prevent the pancakes from sticking to the surface of the pan, add a little sunflower oil to the dough. This way they will be tastier and juicier, and you will need much less oil to fry them.
But butter instead of sunflower oil in the dough will make pancakes with milk even more aromatic, sweeter and more satisfying. It will also give more of a golden hue.
It is better to mix the dough either in a blender, or use a wooden spoon, or a whisk. But an ordinary spoon will not be able to stir all the lumps in the dough.
Watch the consistency of the dough, because too thin dough means no whole and beautiful pancakes. The pancakes will tear, so you should add a little flour, 2-3 tablespoons, depending on the amount of dough.
To ensure that when frying pancakes they turn out evenly, it is not enough to use a round frying pan. You should be careful when using oil. There should be just a little bit of it so that the surface of the pan is covered with a thin layer. Use a pastry brush or goose feathers, just like our grandmothers and mothers did.
If you are making sweet pancakes with milk, you can use butter, just place a piece on a fork and thus grease the surface of the pan.
There are frying pans that do not require oil at all. But to prevent the edges of the pancakes from turning out dry and brittle, it is better to add a little oil, just grease the surface of the pan. And if you are the owner of an old cast iron frying pan, this is generally an ideal utensil for pancakes with milk.

Pancake dough with milk– the first thing is to prepare well.

The first rule of the pancake test is that the consistency should resemble sour cream, not cream, but sour cream, 25% fat. That is, it should not stick to your hands like yeast dough, but it should not look like water. If the dough is thick, you should add milk, and if, on the contrary, it is liquid, then flour, or kako, if you are making chocolate pancakes with milk.

Second rule: how to rid our dough of the hated lumps that form when mixing bulk ingredients?

First, mix the dry ingredients, milk and eggs, but add the flour gradually, in several additions, and in the meantime beat with a whisk or spoon, depending on how you stir the dough.
Take some of the milk and gradually add flour into it, stirring everything until it becomes a mass without lumps, and then mix with all the other products. This way you won’t see any lumps at all in the finished dough.
You can also use this advice: mix everything, but add milk gradually, in a thin stream, stirring the dough, or whipping it with a blender or in a food processor.
To ensure that the lumps dissolve quickly, add sunflower oil (if it is included in your recipe) at the very end, after thoroughly mixing the dough.

To prepare pancakes with milk with small holes, milk or boiling water should be added hot to the dough, because it is boiling water that creates these amazing holes into which all the delicious things fall: sour cream, honey, butter or jam.

Rules for frying pancakes with milk

Since we need thin pancakes with milk, it’s worth stocking up on some equipment for turning our culinary masterpiece over.

A good frying pan should have a handle, so it’s more convenient for turning the pancakes over and evenly distributing them.
Kitchen glove.
Means for greasing a frying pan: feathers, a pastry brush, a fork with oil.
A kitchen cake knife is wide and smooth, not sharp. This is what we will use to flip the pancakes. You can also take a thin spatula, not wooden, but iron.
A ladle or deep spoon for pouring the dough, whichever is more convenient for you.

Heat a frying pan over high heat. Grease the frying pan and pour in the dough - no more than half a ladle, moving the frying pan so that the dough is spread evenly over the surface. That is, you need to turn the frying pan clockwise or counterclockwise by the handle so that the pancake turns out evenly. Heat is medium, fry one side for up to 2 minutes.

Turn the pancake over, this can be done with a knife, a thin spatula, or you can turn it over on the fly, throwing it over the frying pan. But it is very difficult to catch him, try the simple way first.

On the other hand, pancakes always fry quickly - half a minute - a minute. But if the pancakes are provided with filling, then the second side should be browned for a few seconds. Then take out the pancake, add the filling, wrap it and fry the other side with the filling. Or put the dish in the oven.

The best recipes for pancakes with milk

Pancakes with milk and sour cream (cream)

What is needed:

A glass of milk – 200 ml (boiling water)
A glass of cream – 200 ml (10%)
Spoon of sunflower oil
Flour – 7 tablespoons (tablespoons)
Eggs – 3 pieces
Sugar or powdered sugar - 2 tablespoons
A pinch of salt

How to cook:

Sift the flour through a sieve. Beat the eggs with a blender or spoon. Add sour cream and mix well. Add flour to the sour cream and egg mixture. Gradually and slowly add flour and mix well. Now add sugar and salt, stir and pour milk in a thin stream, while kneading the dough. Now beat the dough well. These pancakes turn out to be very thin, since the dough is completely liquid, flip the pancakes very carefully.

Pancakes with milk in boiling water

What is needed:

Two glasses of milk – 400 ml
A little more than half a glass of boiling water - 150 ml
Eggs – 3 pieces.
A glass of flour – 200 g
Sugar – 2 tablespoons (tablespoons)
Sunflower oil – 2 tablespoons (tablespoons)
A pinch of salt

How to cook:

Sift the flour through a sieve and mix with a pinch of salt. Then we make a mound of flour and create a depression in it. Place the eggs in the hole and mix everything very thoroughly with a blender or whisk - set the bowl aside. Now mix separately: milk, sugar, water, mix and add to flour with eggs - beat everything thoroughly until there are no lumps. Now add 50 ml of boiling water and sunflower oil, mix everything until smooth. Now you can fry thin pancakes with small holes.

Pancakes with milk – thin

What is needed:

Milk – 1 liter
Eggs – 3 pieces
Flour - one and a half cups
Sugar – 4 tablespoons (tablespoons)
A pinch of salt
Sunflower oil – 3 tablespoons (tablespoons)
Baking powder – 2 tablespoons (teaspoons)

How to cook:

Sift the flour. Mix: sugar, sunflower oil and eggs - beat thoroughly. Then add room temperature milk to the mixture and stir. Now add baking powder and flour - in several approaches, it is better to mix very intensively with a whisk or beat with a blender. Fry pancakes in a hot frying pan.

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