home » All about roses » The most delicious pancakes with butter. Recipe: Delicate creamy pancakes. Pancakes with milk, Thin pancakes

The most delicious pancakes with butter. Recipe: Delicate creamy pancakes. Pancakes with milk, Thin pancakes

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

To make pancakes, we need: premium wheat flour, milk of any fat content (if you cook for a child, it is better to take milk with no more than 2.6% fat), butter (at least 72% fat), vanillin or vanilla sugar (if you if you prefer vanillin, then use one sachet, and if you prefer vanilla sugar - 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 dough preparation time.

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 mix briefly. After that, add the sifted flour and a pinch of salt in several small portions, mixing thoroughly after each portion so that there are no lumps. Next, in a separate bowl in the microwave or on the stove, melt the butter. Add it hot to the resulting pancake dough with the last ingredient and mix at the first speed for about a minute. The prepared pancake mixture should have a creamy texture, resembling liquid yogurt in thickness. The finished mass for making pancakes must be put 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.

Take the dough out of the fridge and mix again. On the stove, heat a frying pan 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 - 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 thinly grease the device with any oil. the bottom of the fire should be strong so that the pancakes are well fried and easily lagged behind.After you see swollen bubbles on the unfried side, you can turn the pancake over to the other side.

Each hostess prepares pancakes in her own way. Even the same recipe produces different results, flavors and aromas when made by two different people. At the same time, each chef adds additional ingredients to his taste, which give the final dish a zest. Such just are pancakes in milk with butter. They are very easy to prepare.

Ingredients:

How to cook pancakes in milk with butter?

Warm 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.

In a deep bowl, beat the chicken egg, then add salt and sugar, then beat until smooth. Pour in half the milk and butter. Whisk 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. Put in a warm place for 15-20 minutes. During this time, the soda will act and add splendor to the pancakes.

We heat the pan, pour in vegetable oil, add a little batter. Then, in a quick circular motion, spread evenly and thinly over the surface of the pan. Fry pancakes until golden brown, then flip and fry on the other side in the same way.

Recipe note:

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

Delicate and thin pancakes with a creamy taste and aroma - what could be tastier for breakfast 🙂

INGREDIENTS

Milk 400 ml
Eggs 3 Pieces
Sugar 2 tbsp. spoons
Salt 2 Pinch
Flour 8 Art. spoons
Butter 75 Grams

Whisk the eggs with salt and sugar until the sugar has melted.

Add half of the milk and stir well.

Add flour and stir until the resulting dough is smooth.

Then pour in the remaining milk and mix well again. It should not contain any lumps.

Melt the butter and pour it into the dough. The oil should not be hot. Mix well.

We bake pancakes in a well-heated pan. Before baking the first pancake, I advise you to grease the pan with oil.

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Thin pancakes with milk (basic recipe)

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1 liter of milk (if the package is not 1 liter, but for example 900 ml, add 100 ml of water, or as much as necessary to a full liter)
4 eggs
17 tablespoons with a good flour top (about 450-500 g of flour)
3 tbsp refined vegetable oil (2 tablespoons for the dough, 1 tablespoon for frying the first pancake)
1.5 tbsp sugar
0.3 tsp salt
50 g butter

We use the second half of the butter (25 g) to brush the finished pancakes in step 16, but if you do not want to brush the pancakes then melt the entire portion (50 g) in this step.

We use the second half of the butter (25 g) to grease the pancakes in step 16, but if you decide not to grease the pancakes and have melted the entire portion (50 g), add it to the dough now.

Pancakes with milk - recipes for thin pancakes with holes

Pancakes with milk - the recipe for classic pancakes is one of the most common. Such pancakes in milk from a simple recipe are thin with holes, light and very tasty. Many use wheat flour, you can also take buckwheat or oatmeal. The thickness of the pancakes depends on the flour used. The thinnest pancakes with milk are made from wheat flour. Much depends on the quality of the flour - it is advisable to take products of the highest grade and fine grinding.

Second grade flour or bran flour will make thicker and fluffier pancakes. From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try to cook pancakes in milk - a recipe from a mixture of different types of flour. Pancakes in milk can be cooked with or without yeast.

In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. It may not be possible to bake a perfect pancake the first time. However, for the third or fourth time, even and neat pancakes will come out.

When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, pry with a spatula and turn over to the other side.

Fry pancakes on each side until golden brown. Pancakes are baked only in a preheated pan, greased with butter or vegetable oil. On the finished pancake, be sure to put a piece of butter - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam.

You can also wrap any filling in pancakes:

Meat;
Cabbage with rice and egg;
Cottage cheese with raisins or dried apricots;
Smoked chicken or salmon;
Chicken with mushrooms;
Any sweet toppings.

Pancakes are a Russian national dish, famous for their popularity, admiration and offering in ancient Rus'. In the modern world, pancakes have not lost their popularity, with the exception of versatile variations. So, stuffed pancakes were born, openwork, with an admixture of various products and cereals (cottage cheese or buckwheat).

Of course, the most delicious pancakes with milk are obtained from mom or grandmother, but thanks to numerous recipes, you can cook the presented dish yourself. Thin pancakes in milk - the recipe is one of my favorite dishes. Moreover, they can be eaten with all kinds of fillings, or simply with sour cream or jam.

There are many options for fillings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. The list can be very long, not to mention sweet fillings and toppings. But at the heart of all these recipes are ordinary thin pancakes with milk. That's where we'll start today. By the way, if there is no milk, but there is kefir, then you can cook pancakes on kefir.

Pancakes in milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensils used. It is best to take a cast-iron skillet for baking. If you don't have one, any heavy-bottomed pan with a non-stick coating will do. The size of the pan should match the desired diameter of the pancakes.

From the dishes you will also need a bowl in which the dough, a ladle, a spatula, a fork or a whisk, a knife and a brush for greasing the pan will be kneaded. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

There are several ways to get rid of lumps:

You can mix eggs, salt, sugar, a little milk, flour and mix everything thoroughly until smooth. And only then gradually add milk, constantly stirring the dough so that it is homogeneous. And at the very end add vegetable oil;
You can separate some milk and add flour to it. Then mix everything thoroughly and already, then combine with the rest of the ingredients;
Or you can just use a mixer when kneading the dough.

Preparation of products consists in sifting flour, measuring the right amount of sugar, salt and other bulk products. Milk is usually warmed up. If yeast is used, dilute it in a small amount of warm milk or water. You also need to melt the butter in advance. Vegetable oil should be added to the dough, then your pancakes will not stick to the pan.

And, in turn, you will need a lot less oil when frying pancakes. Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough, from this the pancakes will have more holes and a pleasant golden color.

Thin pancakes with milk

Ingredients:

2 glasses of premium flour;
2 tablespoons of vegetable oil;
1 liter of milk;
5 eggs;
1/5 teaspoon of soda;
2 tablespoons of sugar.

The total time for the preparation of thin pancakes, taking into account the above ingredients, takes about 40 minutes.

First of all, it is necessary to beat the indicated number of eggs with sugar in a two-liter container;
At the next stage, the mixture is salted and flour is introduced into the dishes in portions;
Next, milk is poured into the container in parts, mixing the ingredients thoroughly, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state;
The dishes with the dough are left for 15 minutes, thereby allowing the gluten contained in the flour to swell;
A measured amount of vegetable oil is added to the finished dough, the mixture is mixed again, after which they begin to fry the pancakes in a well-heated pan. Bon appetit!

Pancakes with milk - a recipe with yogurt

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

Milk - 0.5 cups;
Vegetable oil - 45 ml;
Salt - a quarter of a teaspoon;
Yogurt - 1.5 cups;
Flour - 2 cups;
Sugar - 0.5 cups;
Soda - 1 tsp;
Egg - 2 pcs.
Beat eggs with sugar and salt, then pour in yogurt;
Sift the flour and gradually add it together with soda;
Beat the dough with a mixer, then pour in the milk and mix everything again;
Cover the container with the dough with a napkin and leave for 30 minutes;
The dough thickened a little after that, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream;
Add vegetable oil and mix everything properly;
We bake pancakes in a frying pan heated with oil on both sides. Bon appetit!

Pancakes in milk with holes

Anticipating the preparation of elegant pancakes in milk, whose surface acquires a porous structure, it makes sense to figure out how the holes on them are obtained in the process of frying pancakes. It should be noted that the formation of holes on pancakes is due to the soda slaked with vinegar added to the dough. During the frying process, the bubbles formed during the reaction of soda and vinegar burst, as a result of which holes remain in their place.

Premium flour - 1.5 cups;
Milk - 2.5 cups;
Refined vegetable oil - 2 tsp;
Sugar - 1 tsp;
Salt - 0.5 tsp;
Egg - 2 pcs.;
Soda - 0.5 tsp
Following the proposed recipe, you first need to heat the milk to 40 degrees in a saucepan made of aluminum or stainless steel;
Sugar, salt and eggs are introduced into the milk brought to the desired temperature and these ingredients are thoroughly beaten with a mixer until a stable foam is obtained;
In portions, pre-sifted, that is, oxygen-enriched flour, is poured into the container, soda is added, diligently breaking lumps with a mixer whisk;
The declared amount of vegetable oil is poured into the pan last and the mixing of the pancake dough is completed;
To carry out the direct process of formation of bubbles in the dough, it is customary to leave it for a while. Only then can you proceed to the last stage;
The dough of future pancakes is distributed in a thin layer on a frying pan heated for several minutes, greased with oil and fried on both sides. Bon appetit!

Classic pancakes with milk

Milk pancakes are very thin and light, they can be eaten with sour cream, honey or any filling can be wrapped in them. The recipe uses flour, sugar, eggs, salt and milk.

Salt - half a teaspoon;
Milk - 0.5 liters;
Flour - 1.5 cups;
Vegetable oil - 15-30 ml;
Egg - 3 pcs.;
Sugar - 0.5-1 tbsp.

Cooking method:

Break the eggs into a deep bowl and beat with a fork;
Pour in half of the milk;
Add sugar and salt to the mixture. We mix everything thoroughly. The amount of sugar depends on what filling the pancakes will be filled with. For sweet pancakes, sugar can be added a little more, and for meat and salty fillings, sugar, respectively, should be less;
Sift the flour and gradually add to the milk-egg mixture. It is better not to pour all the flour at once - you need to look at the consistency;
Then add the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. You can add more milk to a too thick dough, and flour to a liquid one;
Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out rosier and more porous;
We grease the preheated pan with butter and start frying pancakes in milk. When pouring the dough, the pan should be held at an angle and the dough should be evenly distributed in a circular motion. Everything should be done quickly;
Fry the pancake until golden brown and flip over. If the pancakes are torn, then there is not enough flour. Bon appetit!

American pancakes with milk "Pancakes"

Pancakes are baked not only in Russia. In the USA, for example, there is also a similar dish, and it is called "Pancakes". American pancakes are somewhat reminiscent of Russian pancakes - they are just as lush, but they are called pancakes because Russian pancakes “catch up” in diameter.

So, pancakes are cooked in the USA for breakfast and served with jam, syrup or butter. Although their appearance is similar to the Russian dish, these pancakes are completely different from the pancakes familiar to the Russian people.

Salt - a pinch;
Flour - half a glass;
Fatty milk (at least 4%) - 1 cup;
Sugar - 2 tablespoons;
Vanillin - 1 sachet;
Vegetable oil - 2 tablespoons;
Baking powder - 2 tsp
To begin with, the whites of the eggs should be separated from the yolks;
Then add salt and milk to the yolks, mix everything thoroughly;
In a separate bowl, gently stir flour and baking powder. Now you can mix this loose mixture into the mass with yolks and milk;
Use a mixer and mix the whites with sugar. With the help of a mixer, you should get a dense foam - so the pancakes will be tastier and more magnificent;
Add the protein mixture to the workpiece and mix everything thoroughly and gently with an ordinary whisk;
At the final stage, vegetable oil should be mixed in;
After completing the preparation of the dough, you can take on the most interesting process - baking. Pancakes are baked in the same way as pancakes, only a little longer in time;
Use a Teflon-coated pan and pour some dough onto a well-heated surface. Do not think that pancakes require a lot of dough to cook - here it is enough to adhere to the principle of making ordinary Russian pancakes. Turn pancakes as they cook;
Serve hot and dry if you prefer a combination of marmalade or syrup. If you just want to enjoy pancakes, you can immediately grease them with butter. Bon appetit!

Custard pancakes with milk

This is the best pancake recipe ever! Custard pancakes turn out tender, and working with dough and frying is a pleasure! They don't tear, flip easily and fry quickly. The recipe is almost no different from ordinary pancakes in milk, only with the difference that boiling water is poured in at the end. The dough turns out smooth, just silky. Fry like regular pancakes in a pan.

Vegetable oil - 1 tablespoon;
Wheat flour - 1 cup;
Vanillin - 1 pinch;
Salt - 1 pinch;
Milk - 1 glass;
Boiling water - 1 cup;
Sugar - 2 or 3 tablespoons
Prepare ingredients for pancakes. Measure out a glass of water and put the kettle on to boil;
Whisk eggs with milk, salt, sugar and vanilla;
Pour in flour, pour in vegetable oil. Stir everything with a whisk to make the dough homogeneous;
The dough is ready for brewing. Make sure that there are no flour lumps;
Pour a glass of boiling water into the dough - and quickly stir it with a whisk. Leave for 10-15 minutes;
Heat up a non-stick frying pan. Before the first pancake, you can grease it with a piece of unsalted lard. Pour the dough with a ladle, and fry the pancake until golden brown;
Pry off the edge with a fork and turn the pancake over with your hands. Fry it on the other side;
Custard pancakes are ready. Bon appetit!

Video "The recipe for pancakes in milk is simple and tasty - thin with holes"

Pancakes with milk

Prepare delicious pancakes with milk for your family for breakfast or as a dessert for tea.

How to cook pancakes with milk:

Pour in milk and mix thoroughly. Add sugar and salt. Whip it all up again.

Gradually add flour to the mixture until it looks like liquid sour cream.
Pour in vegetable oil and mix.

Lubricate the pan with a silicone brush with vegetable oil. Pour in a ladle of pancake dough in a thin layer, spreading it over the pan, turning the pan in a circle.

Bake pancakes on both sides.

Stack pancakes in a pile, brushing each pancake with a piece of butter.

Delicious pancakes with milk can be served. Bon appetit!

pancakes with milk are delicious, a simple recipe and a lot of fun))))

there are no words))

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

one and a half glasses of milk
2 tablespoons of sugar
3 eggs
8 tbsp flour (preferably white flour for pancake batter)
3 tablespoons butter
a third of a teaspoon of salt.

The recipe for thin pancakes with cream is designed for eight servings, the preparation time is about 40 minutes.

Cooking pancakes:

Stir the eggs, salt and sugar until the sugar crystals are dissolved in the mixture.
Add a glass of milk, leave half a glass for later, stir.
Add flour, stir until dough is smooth.
Add half a glass of milk, stir.
Add warm (not hot) melted butter, stir with a spoon.

We bake in a heated pan, greased with a small amount of vegetable oil. After baking the first pancake, the pan can not be lubricated, and the finished cakes can be put in a pile and pour a little butter after two or three pancakes.

Fast

The following pancakes can be prepared quickly, with 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.

Cooking:

Add salt to the eggs and mix with a mixer.
We add milk.
Add a little flour, break up the lumps with a mixer, mix until the mixture becomes homogeneous.
Melt the butter, wait until it cools down and pour into the dough, stir with a spoon.

Lubricate the pan with a piece of butter. You can eat with any filling, but you can just with fat sour cream.

This is interesting

Oil has been known for a long time - this fat of animal origin 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 sour cream is from the refrigerator, you need to shake for about one hour. But if it is at room temperature (it can be heated in a water bath), then the whipping process takes 10-15 minutes. If the sour cream is too cold and you need to speed up the process, you can pour in a little hot water. When the oil begins to form, it will separate into lumps, an oil whey will form separately. The oil is collected with a spoon and squeezed out in a saucer.

The composition of the oil and its effect on human health began to be studied in the early twentieth century. Cholesterol and saturated fats were declared the culprit of cardiovascular diseases, and cholesterol was especially ganged up on. In the twentieth century, in order to avoid vascular disease, people began to limit the use of this creamy product. But heart disease has become not less, but on the contrary, even more. Probably the point is not cholesterol, but the fact that its concentration in various products began to increase due to the deterioration of their quality, and in a sedentary way of life.

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

The benefits of natural butter:

useful substances contained in the oil improve vision, skin, 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 cure, but as a prophylactic);
cholesterol, which everyone criticizes so much, helps to increase immunity, helps a person withstand low temperatures in 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 the brain;
a high-calorie product adds strength (it contributes to obesity only in cases of inactivity);
oil normalizes the flora of the gastrointestinal tract.

Oil 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, pastries, used for frying, and, of course, oil can be included in pancakes.

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

Holidays. It's still only 7 in the morning, but my grandmother has long been up. There is so much to do. And not just to do everything, but to do it well. But the main thing now is to feed the skinny granddaughter, who does not want to eat anything. With deft movements, the grandmother breaks the eggs, adds milk and flour. Bl-i-inchi…

Oil crackles in a hot frying pan, and the dough hisses, which instantly seizes with a golden crust. Grandma deftly tosses the pancake up, it does a somersault in the air and lands right back on the pan. Another half a minute and he is on top of an even golden pile.

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

Ready to cook creamy pancakes?

My recipe, although not the fastest, but not the most difficult. A little time and effort, and on our table are delicate thin pancakes. As a bonus at the end of the article - cinnamon stewed apple recipe.

Ingredients for tender butter pancakes

Products for the recipe for tender pancakes do not differ much from those that we usually take, except for a couple of ingredients and their quantity.

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 that you familiarize yourself with a few important secrets on how to bake them really tasty.

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

Dough for tender pancakes in butter

The dough for tender pancakes cooks quickly enough, especially if you use a mixer and a food processor. With the indicated amount of ingredients, about 25-30 thin creamy pancakes are obtained.

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

2. Rub the yolks with sugar.

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

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

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

6. We take out the squirrels from the refrigerator, add a pinch of salt to them and beat with a mixer into a steep foam.

7. Gently mix the proteins into the dough.

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

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

Tender pancakes should have crispy edges and a delicious sunny middle.

Stuffing for pancakes from stewed apples with cinnamon

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

Ingredients for Cinnamon Stewed Apples

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

Stewed apples for pancakes - cooking

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