Recipe for thin pancakes with butter. Recipe: Tender creamy pancakes. Delicious and successful pancakes to all housewives! Submission ideas

Each housewife prepares pancakes in her own way. Even the same recipe produces different results, taste and aroma when prepared by two different people. At the same time, each chef adds additional ingredients to his own taste, which add zest to the final dish. This is exactly what pancakes with milk and butter are like. They are very easy to prepare.

Ingredients:

How to cook pancakes with milk and butter?

Heat the milk a little on the stove. Wheat flour must be sifted through a fine sieve, then the pancakes will turn out airy. Melt the butter in the microwave.

Beat a chicken egg into a deep bowl, then add salt and sugar, then beat until smooth. Pour in half the milk and butter. Beat all ingredients until smooth.

Mix the sifted wheat flour with a small amount of soda and add in small portions to the liquid egg-milk mixture. Then add the rest of the warm milk and beat the dough. Place in a warm place for 15-20 minutes. During this time, the soda will act and add fluffiness to the pancakes.

Heat the frying pan, pour in vegetable oil, add a little batter. Then, with a quick circular motion, spread evenly and thinly over the surface of the frying pan. Fry the pancakes until a golden crust appears, then turn over and fry on the other side in the same way.

Recipe Note:

Thanks to the last ingredient, milk pancakes with butter get an amazing golden color, which adds a special appetizing appearance to the dish. Bon appetit everyone!

If you bake pancakes in butter, they will have a corresponding creamy taste, as well as a delicate dough structure, which will be reflected in the taste of the finished flatbreads. There are several recipes you can follow to prepare this nutritious and delicious dish.

• one and a half glasses of milk
• 2 tablespoons sugar
• 3 eggs
• 8 tablespoons flour (for pancake dough it is better to use premium white wheat flour)
• 3 tablespoons butter
• a third of a teaspoon of salt.

The recipe for thin pancakes with cream makes eight servings, cooking time is about 40 minutes.

Preparing pancakes:

1. Mix the eggs, salt and sugar until the sugar crystals dissolve in the mixture.
2. Add a glass of milk, leave half a glass for later, stir.
3. Add flour, stir until the dough becomes homogeneous.
4. Add half a glass of milk and stir.
5. Add warm (not hot) melted butter and stir with a spoon.

Bake in a heated frying pan greased with a small amount of vegetable oil. After baking the first pancake, you don’t have to grease the pan, and you can place the finished cakes in a stack and after two or three pancakes, pour in a little butter.

Fast

The following pancakes can be prepared quickly, if you have experience, in 20 minutes. We will need:

• 2 cups of flour
• 4 tablespoons butter
• 3 eggs
• 1 liter of milk
• a teaspoon of sugar
• a third of a teaspoon of salt.

Preparation:

1. Add salt to the eggs and mix with a mixer.
2. Pour in milk.
3. Add a little flour, break up the lumps with a mixer, stir until the mixture becomes homogeneous.
4. Melt the butter, wait until it cools and pour it into the dough, stir with a spoon.

Grease the frying pan with a piece of butter. You can eat it with any filling, but you can just eat it with full-fat sour cream.

This is interesting

Butter has been known for a long time - this animal fat is formed as a result of whipping sour cream. Making homemade butter is very simple - you need to take a three-liter jar, pour half a liter of homemade sour cream into it, close the lid and beat the sour cream by shaking the jar. If the sour cream is from the refrigerator, you need to shake it for about one hour. But if it is at room temperature (it can be heated in a water bath), then the beating process takes 10 - 15 minutes. If the sour cream is too cold and you need to speed up the process, you can add a little hot water. When the oil begins to form, it will separate into lumps, and oil whey will form separately. The oil is collected with a spoon and pressed into a saucer.

The composition of the oil and its effect on human health began to be studied at the beginning of the twentieth century. Cholesterol and saturated fats were declared to be the culprits of cardiovascular diseases, and cholesterol was especially up in arms. In the twentieth century, in order to avoid vascular disease, people began to limit the consumption of this creamy product. But the number of heart diseases has not decreased, but on the contrary, even more. Probably it’s not a matter of cholesterol, but the fact that its concentration in various foods began to increase due to a deterioration in their quality, and a sedentary lifestyle.

But at the end of the 20th century, oil often had a completely different composition than, say, in the 19th century. Nowadays, vegetable fats are often added to its composition, which tend to accumulate in the body and clog blood vessels. In addition, preservatives, emulsifiers, dyes and other additives began to be mixed into the oil, with the help of which the product began to be stored longer and had a better presentation.

Benefits of natural butter:

• beneficial substances contained in the oil improve vision, skin, and have a good effect on performance;
• lauric acid is used to treat fungal diseases;
• saturated fats resist tumors in the human body (not as a remedy, but as a preventive agent);
• cholesterol, which everyone criticizes so much, helps improve immunity, helps a person withstand low temperatures during the cold season;
• linoleic acid strengthens the immune system;
• a lot of vitamin D, which helps a person absorb calcium;
• arachidonic acid is used by the body in brain function;
• a high-calorie product adds strength (it contributes to obesity only in cases of inactivity);
• the oil normalizes the flora of the gastrointestinal tract.

Butter is useful in small quantities, but, undoubtedly, a high-quality creamy product can and should be consumed at least several times a week. In addition, it can be added to various dishes, baked goods, used for frying, and, of course, the oil can be included in pancakes.

Thin and flavorful pancakes, which are fried without oil, are ideal for small children because they are not greasy. They are also very elastic, which allows you to use any filling.

To prepare pancakes we will need: premium wheat flour, milk of any fat content (if you are preparing for a child, it is better to take milk with no more than 2.6% fat content), butter (at least 72% fat content), vanillin or vanilla sugar (if you if you prefer vanillin, then use one sachet, and if you prefer vanilla sugar, use 2 sachets of 8 grams each), eggs, granulated sugar. To knead the dough, it is best to use a stationary blender or mixer; using a whisk will slightly increase the preparation time of the dough.

In a blender, beat the eggs until they increase in volume. Then add granulated sugar and vanilla sugar to this mass and beat well for about 4 minutes at medium speed (the mass increases in volume at least twice), pour in the milk and stir briefly. After this, add the sifted flour and a pinch of salt in several small portions, stirring thoroughly after each portion to avoid the formation of lumps. Next, melt the butter in a separate bowl in the microwave or on the stove. Add it hot to the resulting pancake dough as the last ingredient and mix at first speed for about a minute. The prepared pancake mixture should have a creamy structure, resembling liquid yogurt in thickness. The finished mixture for making pancakes must be placed in the refrigerator for 1 hour (at least 30 minutes) so that the dough “rests.” Also, the finished dough can be stored in the refrigerator for 24 hours.

Taking the dough out of the refrigerator, mix it again. Heat a frying pan on the stove over medium heat. If you use a device with a non-stick coating or a special electric pancake maker, then you do not need to lubricate their surface with additional oil - just pour the dough into a dry frying pan. When using a “classic” frying pan, you need to add 1 tablespoon of olive or sunflower oil to the dough and mix again, and lightly grease the device itself with any oil. If the frying pan has a thin bottom, then fry over medium heat, when using a frying pan with a thick bottom The bottom of the fire should be strong so that the pancakes are well-fried and come off easily.After you see swollen bubbles on the unfried side, you can turn the pancake over to the other side.

Creamy pancakes have an unusual soft taste. They look delicious: browned edges and golden center. They are easy to prepare; if everything is done according to the recipe, you will get delicious golden brown pancakes.

Creamy pancakes can be served with jam, sour cream, and berries.

Ingredients

Flour 200 stack. Salt 1 pinch Granulated sugar 75 grams Butter 100 grams Chicken eggs 3 pieces) Water 100 milliliters Cream 200 milliliters Milk 200 milliliters

• Number of servings: 30
• Preparation time: 10 minutes
• Cooking time: 5 minutes

Creamy pancakes recipe

The yolks need to be ground with sugar until they turn white. Then pour in all the liquid ingredients. Mix well. Flour should be added in small portions. After each addition, you need to check if there are any lumps. If available, mix the mixture thoroughly. Melt the butter either in a water bath or in the microwave. Let it cool slightly and pour into the dough. Beat the chilled whites until stiff, adding salt. Carefully pour them into the rest of the mixture and mix everything again.

Now you should distribute the dough over the frying pan. There is no point in lubricating it often; butter will prevent the dough from burning. As a rule, pancakes quickly turn golden. 2 minutes is enough. Then they should be turned over and fried for another 1.5 minutes. This delicacy is recommended to be served with sour cream, berries, chocolate spread, and jam.

Creamy pancakes can be prepared for a holiday or on an ordinary day. They will be a good breakfast and will give you energy for the whole day.

How to cook pancakes with butter

To make the treat truly delicious and melt in your mouth, you need to follow some nuances in preparation.

• It is better to sift the flour twice. Then it will be filled with oxygen, the dough will be airy, and there will be much fewer lumps during cooking.
• For pancakes you will need eggs; it is advisable to separate their contents immediately. The whites should be added last, whisking with a pinch of salt.
• All components must be at the same temperature, then the dough will be homogeneous. Except for proteins that need to be refrigerated before cooking.
• The consistency of the dough should resemble medium thick sour cream. Then it will not stick to the pan, but will be evenly distributed over it. You can dilute too stiff dough with boiled water.
• Before you start frying, you need to warm up the frying pan or pancake maker well so that drops of moisture evaporate. Then grease with vegetable oil and start preparing the delicacy.

If you follow all these rules, the first pancake will definitely not turn out lumpy, and your loved ones will enjoy a delicious treat.

Creamy pancakes are moderately dense, not too sweet and very tasty.

In this article I will share with you a recipe for tender pancakes made with cream and butter. The pancakes are not very sweet and moderately dense. Ideal with chocolate paste or sour cream fillings, berries or stewed apple with cinnamon. Prepare them on a pleasant Sunday morning to enjoy a delicious breakfast with your loved ones in peace.

Holidays. It’s only 7 am, but grandma has already gotten up a long time ago. There is so much to do. And not just do everything, but do it well. But the main thing now is to feed my skinny granddaughter, who doesn’t want to eat anything. With deft movements, the grandmother breaks the eggs, adds milk and flour. Bli-i-inschiki...

In a hot frying pan, the oil cracks and the dough sizzles, which instantly sets into a golden crust. The grandmother deftly throws the pancake up, it somersaults in the air and lands exactly back on the frying pan. Another half a minute and he finds himself on top of a smooth golden stack.

Gradually, the aroma of tender pancakes fills the kitchen, penetrates the corridor, and from there seeps into the bedroom. In colorful pajamas, shaggy, I trudge into the kitchen, quietly grab a pancake, try not to scream because it is still very hot, and rush back to the bedroom with my spoils. I slowly tear off small pieces from the pancake and put them in my mouth. I feel a pleasant creamy aftertaste...

Ready to cook delicious pancakes with cream?

My recipe, although not the fastest, is not the most difficult either. A little time and effort, and we have tender, thin pancakes on our table. As a bonus at the end of the article - stewed apples with cinnamon recipe.

Ingredients for tender pancakes with butter

The ingredients for the recipe for tender pancakes are not very different from what we usually use, except maybe a couple of ingredients and their quantities.

• Flour - 2-2.5 cups
• Egg - 3 pcs.
• Cream - 200 gr.
• Milk - 200 gr.
• Boiled water - 100 gr.
• Sugar - 2-3 tablespoons
• Butter - 100 gr.
• A pinch of salt
• A few drops of sunflower oil to grease the pan before frying.

Secrets of tender creamy pancakes

Before we start kneading the dough for tender pancakes, I suggest you familiarize yourself with a few important secrets on how to bake them truly delicious.

1. It is better to separate the whites from the yolks and add them at the very end.
2. First you need to mix the liquid ingredients - milk and yolks, beaten with sugar. Only then gradually add the sifted flour, mixing the dough thoroughly each time so that there are no lumps.
3. All products should be at approximately the same temperature, except for proteins, which are best beaten chilled.
4. Butter instead of vegetable oil gives a delicate taste and golden color when frying.
5. The dough for delicate pancakes made with butter should resemble liquid sour cream in thickness, then it will spread well in the pan. Use boiled water to bring the dough to the desired consistency.
6. You should sift the flour twice, then it will be saturated with oxygen, and the pancakes will turn out tender and airy. And there will be fewer lumps.
7. Before baking pancakes, you need to grease the frying pan with oil and heat it well.

Dough for tender pancakes with butter

The dough for delicate pancakes is prepared quite quickly, especially if you use a mixer and food processor. With the specified amount of ingredients, you get about 25-30 thin, creamy pancakes.

1. Separate the whites from the yolks and put the whites in the refrigerator.

2. Grind the yolks with sugar.

3. Pour milk, cream and water into the mixture. Mix all the ingredients.

4. Add the sifted flour to the dough for tender pancakes in small portions, stirring constantly.

5. Melt the butter in the microwave, let it cool and pour it into the dough.

6. Take the whites out of the refrigerator, add a pinch of salt to them and beat with a mixer into a stiff foam.

7. Gently fold the whites into the dough.

If the dough for delicate pancakes turns out to be too thick, dilute it with boiled water. If it seems too liquid, add a little flour.

8. Grease a frying pan with sunflower oil and heat it well before baking. In principle, you no longer need to lubricate it - the butter that we have already added will do everything. As a rule, pancakes instantly turn golden.

Tender pancakes should have crispy edges and a delicious, sunny center.

Stewed apple and cinnamon pancake filling

If you want to make a pancake filling but don't know what kind, try stewed apples with cinnamon. I really love this simple, delicious and healthy recipe. It always reminds me of the tender pancakes my mother made from childhood.

Ingredients for Stewed Apples with Cinnamon

• Apple - 4-5 pcs.
• Sugar - 3-4 tablespoons
• Cinnamon - 1 teaspoon
• Some water.

Stewed apples for pancakes - preparation

1. 1. Three apples on a coarse grater.
   2. Place the apple mixture in a ladle or small saucepan.
   3. We begin to simmer over low heat.
   4. After 5 minutes, add water, cinnamon and sugar.

1. Simmer the apples to the desired degree of softness over low heat, stirring occasionally.