Pancake recipe with butter. For Maslenitsa and beyond: creamy pancakes. Traditional recipe for thin pancakes with milk
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.
- It is better to separate the whites from the yolks and add them at the very end.
- 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.
- All products should be at approximately the same temperature, except for proteins, which are best beaten chilled.
- Butter instead of vegetable oil gives a delicate taste and golden color when frying.
- 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.
- 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.
- 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
- Three apples on a coarse grater.
- Place the apple mixture in a ladle or small saucepan.
- We begin to simmer over low heat.
- After 5 minutes, add water, cinnamon and sugar.
- Simmer the apples to the desired degree of softness over low heat, stirring occasionally.
How to cook pancakes with butter recipe - a complete description of the preparation so that the dish turns out very tasty and original.
Don't know how to cook pancakes so that they turn out fragrant, thin, with crispy golden edges and very tasty? Then try this simple recipe - pancakes with butter will exceed all your expectations! They fry perfectly and never stick to the pan, even for novice housewives.
Using this recipe, you can prepare pancakes for Maslenitsa or any other day for breakfast - your guests will surely love their creamy taste, which goes well with absolutely any filling. They are suitable for serving with caviar or with stewed cabbage, with boiled meat, fried with onions, as well as with sweet jams, condensed milk and just sour cream.
Yield: 7–8 large pancakes.
Cooking pancakes with butter
All ingredients, including milk, egg and butter, should be at room temperature.
Beat an egg into the milk, add a little salt, add sugar, pour in the sunflower oil and put in the butter (if you don’t have butter at room temperature on hand, you can quickly melt it in the microwave for 1-2 minutes, but do not allow it to boil!).
Gradually add the entire portion of flour to the liquid ingredients, sifting it through a sieve to saturate the dough with oxygen, and then mix for 5-7 minutes using a blender or mixer so that there are no small lumps left and the flour, butter and sugar are well dispersed. If desired, you can add a little vanilla at this stage - on the tip of a knife.
The consistency of pancake dough made with butter should end up like liquid sour cream.
As soon as the dough is ready, it must be placed in the refrigerator for 1 hour - this simple trick will allow the butter that is included in the dough to thicken, which will make the final dish more elastic and tasty.
After an hour, heat a large pancake frying pan and pour the batter onto it in portions, using a ladle, turn over when the pancake is fried. There is no need to grease the pan, as the batter contains enough oil for the pancakes to fry perfectly until golden brown, but not burn or stick to the bottom or walls.
You can serve ready-made pancakes with any filling, cold or hot, fresh from the heat. Bon appetit to you and your guests!
Pancakes with milk, Thin pancakes
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TOP - 15 best pancake recipes for Maslenitsa 2016
In 2016, Maslenitsa week falls from March 7 to March 13. Especially for you, we have prepared the TOP 15 pancake recipes that are worth surprising your beloved household members and guests with.
Grandma's thin pancakes with milk
Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cups cream
5 tbsp. butter
50g sunflower oil
3 tbsp. Sahara
0.5 tbsp. salt
Preparation:
Flour must be sifted before use. Add eggs, sugar and salt.
Pour in 2 cups of milk and stir until smooth. There should be no lumps in the finished dough.
Add cream to the dough.
Heat the butter in a water bath until liquid and add it to the dough. Butter should not be hot!
The dough should be as thick as sour cream so that it spreads beautifully over the bottom of the pan, but is not too liquid.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.
Ingredients:
3 eggs
3 tbsp. milk
1.5 tbsp. flour
3 tbsp. l rast. oils
3 tbsp. l sugar
salt
Recipe:
Beat the eggs into a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, stir until the lumps disappear. Add the remaining milk, stir and add vegetable oil. Beat well and bake in a hot frying pan (I grease the frying pan with vegetable oil before baking the first pancake). Grease the finished pancakes with butter!
Ingredients:
1.5-2 cups flour,
0.5 liters of milk
3-4 eggs.
sugar 1 tbsp,
vegetable oil 1 tbsp.
a pinch of salt.
Preparation:
Mix ingredients for pancake dough. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the frying pan, pour the dark dough on top through the “spout” in any pattern, turn the pancake over and fry. The filling can be anything you want.
Super thin pancakes
Pancakes baked according to this recipe turn out very, very thin, elastic and tasty.
Ingredients:
Milk - 500 ml
Flour - 4 heaped tablespoons (
150 g)
Starch - 4 tablespoons (
100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt – 0.5 teaspoon
Preparation:
To make pancakes without small holes, you need to prepare the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar. Add eggs to the dry mixture and stir. Gradually pour in warm milk, stirring constantly.
Knead the dough thoroughly to remove any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Stir everything well again. The result should be a fairly runny dough. Let it sit for 30 minutes. This will allow the gluten in the flour to swell and your pancakes will be more elastic and will not tear when baking.
Grease the pan with oil only for baking the first pancake. All the rest are in a dry frying pan.
Adviсe:
- this dough contains starch, which does not dissolve in either milk or water. This leads to the fact that the dough constantly tends to separate and must be stirred. It is advisable to do this before each next batch of dough into the ladle.
- the dough for such pancakes is quite liquid. It resembles water more than dough. Don't try to thicken it by adding flour or starch. In this recipe you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe.
- when frying pancakes, it is very important to choose the right temperature. Pancakes should fry quickly enough. If the pancake is frying for too long, increase the heat on the stove.
- if you do not have enough experience in frying pancakes, start with a frying pan with a smaller diameter because... The larger the diameter of the pan, the more obvious the possible problems become.
- the recipe for super thin pancakes is designed for preparing thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour in enough batter to cover the bottom of the pan with a thin layer.
- dough with added starch is less “dense” and breaks more easily during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.
Pancake cake "Makovka" with custard
Ingredients:
dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml
cream:
milk 400 ml
sugar 4 tbsp
flour 2 tbsp
butter 1 tbsp
egg yolk 3 pcs
poppy seed 2 tbsp
Preparation:
1. Prepare the pancake dough: mix eggs, sugar, salt.
2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and cool.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds.
7. Mix everything well. Cool the cream. Assemble the cake from pancakes, spread cream on each pancake, 1-2 tablespoons of cream per pancake.
8. Place the cake in the refrigerator for a couple of hours. Enjoy your tea!
Pancake chocolate cake for breakfast
Ingredients:
Pancakes:
- Egg - 4 pcs
- Milk - 1.5 cups
- Water - 1 cup
- Flour - 2 cups
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons
Filling:
Whipped cream/Nutella/chocolate mousse or whatever you want
Preparation:
Combine all pancake ingredients in a blender and blend for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a preheated frying pan.
Place on a plate and coat the pancake layers, alternating chocolate spread with whipped cream. Sprinkle cocoa on top and make hearts using powdered sugar.
Custard pancakes with milk
Preparation:
Dough:
1. Half a liter of milk
2. Beat 2 eggs with a whisk
3. Add 1 tsp. enough baking powder and flour to make a dough like pancakes
4. Then pour 1 cup of boiling water and stir.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual, in a hot frying pan, on both sides!
Creamy curd pancake cake with cherry jam
Ingredients:
For pancakes:
- 375 ml milk
- 200 g wheat flour
- 1 egg
- 40 g sugar
- 25 ml vegetable oil
For filling:
- 300 g. cottage cheese
- 300 ml cream 35%
- 35 g of powdered sugar
- 200 g cherry jam
- 100 ml water
- 1 tsp. starch
- 30 g sugar
- ¼ tsp. cinnamon
- 30 g almonds
Preparation:
1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Trim the edges of a plate with a diameter smaller than the pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Also grease the sides with cream. Place in the refrigerator for 2 hours.
4. Pour boiling water over almonds and leave for 5 minutes. Peel and lightly grind in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour jelly over the cake and sprinkle with nuts. Place in the refrigerator again for an hour.
Delicate pancakes made with kefir and boiling water
Ingredients:
flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tsp
Preparation:
Beat eggs with salt
Add boiling water without stopping whisking
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, add sugar and vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
Bake in a greased frying pan until golden brown.
The pancakes are very tender that at first I had trouble turning them over. But then I adapted and everything worked out.
Chocolate pancake cake with whipped cream
Ingredients:
- 175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 g sugar
- 1/4 tbsp salt
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 g powdered sugar
- 90 g melted chocolate
- fruits
Preparation:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well.
Heat a frying pan with vegetable oil over medium heat. When the pan is hot, pour the dough into the pan using a ladle. Fry one side.
Using a spatula, carefully turn the pancakes over and fry on the other side until cooked through. Repeat until we have used all the dough.
Let the pancakes cool completely.
Whip cream with 4 tbsp. powdered sugar.
Brush the pancakes with whipped cream, placing each pancake on top of each other.
Decorate with fruits on top.
Fill with melted chocolate.
Pancake pie with curd filling
Ingredients
ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l.;
sour cream - 3 tbsp. l.
Preparation
Bake thin pancakes according to your favorite recipe.
Prepare the filling. To do this, grind the cottage cheese with egg, sugar, vanilla sugar, add chopped dried apricots, and mix.
Place the filling on the pancake and roll it up.
Grease the baking dish with oil. Place filled pancakes in a spiral shape.
Prepare the filling for the pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, stir until smooth.
Cover the entire pancake pie evenly with the filling, place the pan with the pie in an oven preheated to 190 degrees for 30-35 minutes.
Thin banana pancakes without oil
Ingredients:
a glass of milk
175 g sifted flour
tsp baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
pinch of cinnamon
rast. oil for frying (not much)
Cooking method:
1. Cut the banana and mix in a blender with milk. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl and stir.
3. Pour the liquid mixture into the dry mixture and beat with a whisk.
4. Heat the frying pan well and pour a drop of oil before frying the first pancakes.
5. Pour the dough according to the Art. l. and give it the shape of a flat circle.
6. On one side, bake the pancakes until bubbles appear (over medium heat).
7. Then turn it over.
Custard pancakes with kefir
Ingredients:
2 tbsp. kefir (it’s better to take non-fat one)
2 tbsp. flour
2 eggs
1/2 tsp. soda
2-3 tbsp. l. vegetable oil
salt, sugar to taste
Preparation:
Mix kefir, eggs, flour, salt, sugar, beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
let stand for 5 minutes. Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes))
The pancakes are also thin and very holey) Thanks to Marfusha for the recipe)
Be sure to bake in a VERY hot frying pan and then there will be much more holes)
Banana pancake cake with yogurt and walnut glaze
Pancakes:
Butter – 4 tablespoons
Large ripe banana – 1 piece (about 170 g, or ½ cup of puree)
Milk – 235 ml
Flour – 95 g
Egg – 4 pcs
Brown sugar – 2 tablespoons
Vanillin – ½ teaspoon
Salt – ¼ teaspoon
Cinnamon – ½ teaspoon
Nutmeg – ¼ teaspoon
A pinch of ground cloves
Filling:
Cream cheese – 225 g
Regular yogurt (Greek) – 345 g
Sugar – 65 g
Vanillin – ½ teaspoon
Glaze:
Heavy whipping cream – 120 ml
Brown sugar – 50 g
Butter – 15 g
Chopped walnuts – 50 g
Vanillin – ½ teaspoon
Salt - to taste
Preparation:
In a blender, beat the banana until pureed, add the butter, and then the rest of the ingredients for the pancakes and beat until smooth. Pour the dough into a bowl (quite liquid in consistency), cover with cling film and refrigerate for at least an hour. Beat the chilled dough thoroughly and fry the pancakes on both sides until golden brown in a hot frying pan.
Filling: Beat the cream cheese until fluffy, gradually add yogurt, sugar and vanillin. Beat until smooth and fluffy.
Apply the filling between each pancake and spread the rest of the cream on top of the cake.
To make the frosting, use a hand mixer to beat the cream, brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the frosting over the top of the cake.
Manno-oat pancakes
Tender pancakes without flour, simply delicious! They turn out plump and melt in your mouth!
Ingredients:
1 tbsp. oatmeal
1 tbsp. semolina
500 ml. kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp. soda
1/2 tsp. salt
3 tbsp. l. vegetable oil
Preparation:
Mix semolina and oatmeal in a bowl. Pour kefir over them, mix and leave for 2 hours. Beat the eggs and add to the bowl. Add salt, sugar and soda. Add oil and mix. And fry pancakes.
Creamy pancakes recipe
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.
For pancakes with butter we need:
- 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.
- Mix the eggs, salt and sugar until the sugar crystals dissolve in the mixture.
- Add a glass of milk, leave half a glass for later, stir.
- Add flour, stir until the dough becomes homogeneous.
- Add half a glass of milk and stir.
- 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.
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.
- Add salt to the eggs and mix with a mixer.
- Pour in milk.
- Add a little flour, break up the lumps with a mixer, stir until the mixture becomes homogeneous.
- 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.
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 whipping 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, the oil will separate into lumps, and the butter will form oil whey. 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. 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.
Publication date: 2016-06-24
I liked the recipe: 32
Recipe: Pancakes – with butter
Ingredients:
milk – 500 ml;
flour – 250 g;
chicken eggs – 2 pcs. ;
salt – 0.5 teaspoon;
butter – 2 tablespoons;
vegetable oil – 1 teaspoon;
granulated sugar – 100 g;
vegetable oil – 1 teaspoon
While we were mixing everything, our oil warmed up.
We also add it to other products.
And we begin to interfere. This time I stirred with a spoon, but you can also use a whisk.
Gradually all the ingredients are mixed.
And this is how the dough turns out.
When everything is mixed, we begin to add milk little by little and make the dough thinner.
As a result, we should get a liquid dough, but such that when stirred it is not like water, but thicker and richer.
Now put the frying pan on gas, heat it up and grease it a little with vegetable oil. We grease it only once, before baking the first pancake. We take a ladle and use it to pour our dough into the pan and distribute it evenly over the pan.
Our dough will bubble.
And when you see how our pancake is fried and stops sticking to your hands (I tried this at first), then you can take it out. Here's a view of the finished pancake.
We throw it on the table.
It's quick and easy to prepare. And for breakfast you can always treat yourself to these pancakes.
Bon Appetit everyone!
Cooking time:PT00H40M 40 min.
Approximate cost per serving:100 rub.
Thin pancakes with milk: classic and new recipes
With the arrival of Maslenitsa, I want to bake a whole plate of thin pancakes with milk to treat all my family, friends and, of course, myself! For this bright holiday, savory and sweet pancakes are prepared, served with various fillings, jams, and chocolate. What’s interesting is that you can cook pancakes with milk in different ways: there are so many housewives, so many recipes, but many of the methods have become traditional.
A selection of thin pancake recipes
It is convenient to wrap the filling in thin pancakes; they do not tear and hold their shape well. Even a novice housewife can handle baking; the main thing is to take a frying pan that does not stick to it, so that the pancakes do not tear when turning them over.
Traditional recipe for thin pancakes with milk
They cook quickly and have a pleasant yellowish color. They can be called universal because they can be combined with different sweet and salty fillings. This recipe will take 40 minutes to prepare pancakes.
Ingredients for 4 servings:
- 5 small eggs or 4 large;
- sifted first grade flour - 400 grams;
Custard pancakes with milk and boiling water
These thin pancakes are prepared without sugar, so they go well with mushroom and meat filling. It will take fifteen minutes to prepare the dough.
- 1 cup flour;
- 2 eggs;
- a glass of milk and boiling water;
- salt - a pinch;
- 2 tbsp. l vegetable oil.
- Beat the eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
- Add cold milk, flour and continue whisking.
- When the dough turns into a homogeneous mass without lumps, add vegetable oil.
- Before baking pancakes, grease the pan with butter or vegetable oil.
Most housewives will agree that these are the best milk pancakes because they cook quickly and taste excellent!
Pancakes with butter
How to prepare pancake dough with butter? Easier than you think: prepare traditional dough, add butter instead of vegetable oil or in a 1:1 ratio. Cooking time - 35 minutes.
- milk - two glasses;
- flour - one glass;
Butter Sugar
Butter can be added to the dough or used in a more interesting way: prick it on the tip of a knife and grease each pancake after you remove it from the frying pan and place it on a plate.
Sweet fluffy pancakes will please everyone, especially kids. To prepare them, you will need half an hour of free time.
Refined oil Baking powder
- To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the frying pan.
If you've made the dough but don't have time to fry it all at once, leave it in the refrigerator. Nothing will happen to the dough during the day; on the contrary, you will get the thinnest pancakes.
The most delicate thin pancakes
We offer dough for thin pancakes with the addition of baking powder; preparation will take 30 minutes. They go well with delicate cheese filling, berries, and fruits. The pancakes turn out sweet, take this into account when choosing the filling.
- wheat flour - 2 glasses of 200 grams;
- milk - one and a half glasses;
- baking powder - 1.5 tsp;
- sugar - 4 tbsp. l;
- a pinch of salt;
- 7 tbsp. l. vegetable oil.
Openwork pancakes with milk
These are very tasty pancakes, they turn out tender and thin. They look appetizing, the surface has small holes. Pairs perfectly with any fillings.
- 1 tsp each vegetable oil and soda;
- a quarter teaspoon of salt;
- 1 tbsp. l. Sahara;
Cooking instructions:
Thin pancakes made with milk and starch
To properly prepare pancakes according to this recipe, do not add or change anything, adhere to the proportions as in the instructions. It will turn out delicious, because the pancakes literally melt in your mouth.
- three teaspoons of vegetable oil;
- salt - on the tip of the knife;
- 2 tablespoons sugar;
- four heaped tablespoons of flour;
Instructions and details of preparation:
Pancakes with starch - video
The advantage of this recipe is that the dough can be prepared for future use; it keeps well in a bottle in the cold. Naturally, the dough won’t last for several days, but it will last perfectly until the next morning so you can make pancakes for breakfast. It will take 35 minutes to prepare, no more.
- vegetable oil - three teaspoons;
- salt - on the tip of the knife;
- sugar - three tablespoons;
- flour - ten tablespoons;
- two eggs;
- milk - three glasses.
Cooking instructions:
As in previous recipes, any filling will do, but even without it, with tea, these pancakes go away unnoticed.
Every housewife is looking for her ideal recipe for so-called thin-crust pancakes. The secret to lace pancakes is adding soda. So, write it down.
- vegetable oil - 0.5 cups;
- soda - 1 tsp. with top;
- salt - a quarter of a teaspoon;
- sugar - 2 tbsp. l.;
- flour - two glasses;
- egg - 4 pcs.;
- milk - 1.5 liters;
Step-by-step cooking instructions:
Yeast pancakes are easy to prepare and you can make a lot of them. We will prepare this recipe according to GOST, it will turn out delicious, just like in childhood.
Ingredients according to GOST, weight is indicated in grams, so it’s good if you have a kitchen scale:
Pancakes like velvet
We offer another recipe without soda. They turn out light with a delicate taste. An important advantage is that this is a simple recipe that does not require culinary skills.
- three tablespoons of vegetable oil;
- salt - a pinch;
- three tablespoons of sugar;
- flour - one and a half glasses;
- three chicken eggs;
- three glasses of milk.
Step-by-step cooking instructions:
The dough turns out runny, the first pancakes may tear, but once you get used to frying them, you hardly want to change the recipe.
Milk pancakes with raw potatoes
- three medium potatoes;
- one onion;
- one egg;
- one glass of flour;
Onion Black pepper Potatoes
Despite the rich list of ingredients, frying pancakes according to this recipe is no more difficult than traditional ones. Important: if they don't turn over well, bake them on parchment paper in the oven.
Delicious and successful pancakes to all housewives! Submission ideas
Maslenitsa is a great time to show your imagination. But when you want to bake simple pancakes, you don’t have to wait for the holiday. Make the dough, and to diversify your breakfast, lunch or dinner, serve the pancakes with an interesting sauce or experiment with fillings.
- Children really like sweet pancakes with cottage cheese, raisins, dried apricots, and banana.
- Adults loved the salty fillings: chicken with mushrooms, bacon or salami with cheese, salmon or caviar with butter.
Pancakes with caviar Pancakes with cottage cheese Pancakes with minced meat
Pay attention to sauces. Our grandmothers served a boiled egg as an addition to pancakes. It's very easy to prepare:
Take note and don’t forget about sour cream sauce, it’s a classic of the genre!
Housewives also like to experiment with the dough, adding kefir, yogurt, and brewing it all with milk. Pancakes store well in the freezer, so they can be prepared for future use. Reheat in the oven or microwave at any time - and breakfast is ready! This is especially convenient if there are small children in the house or unexpected guests.
Fluffy milk pancakes without yeast recipe
How to prepare a recipe for delicious thin milk pancakes with butter - a complete description of the preparation so that the dish turns out very tasty and original.
Cooking instructions
Cooking time: 30 minutes
Video: Grandma's thin pancakes with milk. DELICIOUS MENU. Step-by-step preparation
Video: How to cook pancakes with milk and butter WHAT TO COOK
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Pancakes are delicious with milk, proven recipe
Pancakes with milk - general cooking principles
Pancakes with milk are one of the most common recipes used by housewives. These pancakes turn out thin, light and very tasty. Wheat flour is most often used, but you can also use buckwheat or oatmeal.
The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much depends on the quality of flour - it is advisable to take the highest grade and finely ground products. Second grade flour or flour with bran will produce thicker and fluffier pancakes.
Oatmeal or buckwheat flour produces the most fluffy pancakes. You can also experiment and try making pancakes with milk from a mixture of different types of flour.
Pancakes with milk can be prepared with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time.
However, by the third or fourth time, even and neat pancakes will come out. When pouring the dough, hold the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, lift it with a spatula and turn it over to the other side. Fry the pancakes on each side until golden brown.
Pancakes are baked only in a heated frying pan greased with butter or vegetable oil.
You should definitely put a piece of butter on the finished pancake - after this the pancakes will become more elastic and tender. Pancakes are served with milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and egg, smoked chicken or salmon or any sweet fillings.
Pancakes with milk - preparing food and dishes
The success of making pancakes with milk largely depends on the type of cookware used. It is best to use a cast iron frying pan for baking.
If you don't have one, any frying pan with a thick bottom and non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. You will also need a bowl in which to knead the dough, a ladle, a spatula, a fork or whisk, a knife and a brush for greasing the pan. Additional equipment you will need is a mixer - with its help you can easily stir the dough and break up all the lumps.
Preparing products consists of sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated.
If yeast is used, it is diluted in a small amount of warm milk or water. You also need to melt the butter in advance.
Recipes for pancakes with milk:
Recipe 1: Pancakes with milk
Pancakes made with milk turn out very thin and light; you can eat them with sour cream, honey, or wrap any filling in them. The recipe uses flour, sugar, eggs, salt and milk.
- Milk - 0.5 liters;
- 3 eggs;
- 1-1.5 cups flour;
- Sugar - 0.5-1 tbsp. l.;
- Salt - half a teaspoon;
- Vegetable oil - 15-30 ml.
Break the eggs into a deep bowl and beat with a fork. Pour in half the milk. Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on what filling the pancakes will have.
For sweet pancakes, you can add a little more sugar, but for meat and savory fillings, accordingly, less sugar should be added.
Sift the flour and gradually add it to the milk-egg mixture. It’s better not to pour out the flour all at once - you need to look at the consistency.
Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add a little more flour. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. If the dough is too thick, you can add more milk, and if the dough is too thin, you can add flour.
Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out browner and more porous. Grease a heated frying pan with butter and start frying pancakes in milk. When pouring the dough, you need to hold the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and turn over. If the pancakes tear, it means there is not enough flour.
Recipe 2: Pancakes with milk Openwork
Such pancakes made with milk turn out delicate, delicate and thin. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the components that make the pancakes so airy.
- One and a half cups of flour;
- Sugar - 1 tbsp. l.;
- Eggs - 2 pcs.;
- Salt - half a teaspoon;
- A glass of milk;
- Half a liter of kefir;
- 1 tsp. soda;
- Vegetable oil.
Pour kefir into a saucepan and heat it up a little. Break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.
Bring the milk to a boil and begin pouring it into the dough in a thin stream, stirring continuously. If the dough is too liquid, you can add a little more flour. Then add 15-30 ml of vegetable oil and mix everything again. It is better to bake pancakes in a cast iron frying pan. Grease a heated frying pan with butter and begin baking pancakes with milk.
Recipe 3: Pancakes with milk, starch and vanillin
Using this recipe you can prepare thin and very tasty pancakes with milk. The recipe is so successful that changing the proportions is not recommended. Pancakes fry very quickly - 1 minute on each side.
- Half a liter of milk;
- 4 tbsp. l. potato starch (without a slide);
- 4 tbsp. l. flour (with a slide);
- 4 eggs;
- Salt and sugar - to taste;
- Vanillin - to taste;
- 30-45 ml vegetable oil.
Mix flour, salt, sugar, starch and vanillin. Heat the milk. Break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the frying pan and grease it with butter. The dough should be poured so that it evenly covers the surface of the pan in a thin layer.
Since the starch settles to the bottom, it is recommended to stir the dough before each scooping. Even if it seems that the dough is liquid, there is no need to add flour. The pancakes should turn out very thin and lacy.
These pancakes can be filled with smoked chicken or fish, cottage cheese with raisins or a garlic-cheese mixture. There are a lot of options.
Recipe 4: Custard milk pancakes with yogurt
Custard pancakes made with milk and yogurt have a special, specific structure, but they turn out no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk and yogurt. Both adults and children will definitely like these pancakes.
- A quarter teaspoon of salt;
- Sugar - 3-4 tbsp. l.;
- 250 ml boiling water;
- 1 teaspoon baking powder;
- 8-9 tbsp. l. flour;
- 250 ml each of milk and yogurt;
- 2 eggs;
- Butter;
- 9.Vegetable oil.
Beat eggs with salt and sugar. Pour in milk and yogurt, mix everything thoroughly. Add flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then add baking powder, but do not stir! Then pour in boiling water.
Grease a hot frying pan with vegetable oil and fry the pancakes on each side. You don't need to pour too much batter, otherwise the pancakes will turn out thick. Place a piece of butter on each hot pancake.
Recipe 5: Pancakes with milk and yeast
Yeast pancakes made with milk turn out very tasty and fluffy. Ideal for both sweet and savory fillings.
- 330 g flour;
- 2.1 large egg;
- 20 g sugar;
- 7 g each of yeast and salt;
- 25 g butter;
- 550 ml milk.
We heat the milk, pour out a small part and dissolve the yeast in it. Leave for 10 minutes. Fresh yeast needs 20 minutes.
In another part of the milk, dilute salt and sugar, then add milk with yeast. Mix everything, break the egg and add flour. Pour ghee into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir occasionally.
Bake pancakes in a frying pan heated with oil. The thickness of the pancakes is approximately 3 mm.
Recipe 6: Pancakes with milk and yogurt
Another simple but delicious recipe for pancakes with milk. The difference between these pancakes and other recipes is the use of yogurt.
- 2 eggs;
- Half a glass of sugar;
- One and a half glasses of yogurt;
- Half a glass of milk;
- A teaspoon of soda;
- A quarter teaspoon of salt;
- 2 cups of flour;
- 45 ml vegetable oil.
Beat the eggs with sugar and salt, then pour in the yogurt. Sift the flour and gradually add it along with the baking soda. Beat the dough with a mixer, then pour in the milk and mix everything again. Cover the container with the dough with a napkin and leave for half an hour.
After this, the dough has thickened a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything properly. Bake pancakes in a frying pan heated with oil on both sides.
- If your pancakes keep tearing, try adding more flour to the batter. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;
- If pancakes are baked for filling, it is better to fry the pancake on one side only. In this case, the filling is placed on the fried side. The other side will brown in a frying pan or in the oven.
The most common mistakes when making pancakes with milk:
- Beating the dough too intensively can cause the pancakes to become rubbery;
- If the soda has not been sufficiently quenched, the finished pancakes may have an unpleasant aftertaste;
- You need to correctly determine the number of eggs. An excess of eggs in the dough will make the pancakes look like an omelet or scrambled eggs, and if there is a lack of eggs, the pancakes may fall apart;
- To prevent the edges of the pancakes from burning, you do not need to add sugar to the dough;
- Too much butter in the batter will make the pancakes too greasy, shiny and tasteless.
Thin pancakes with milk and butter
1. Mix eggs, sugar, salt with a whisk in a deep bowl, add a glass of warm milk, mix, then add a glass of flour, mix well with a whisk, pour in another glass of warm milk, mix.
2. Pour in a ladle and pour the resulting mixture back and forth into the bowl several times, leave for 15 minutes.
3. Heat a pancake pan, add a tablespoon of oil to the mixture before frying and mix well.
4. Pour a partial ladle into a frying pan with a diameter of 20 cm and fry for half a minute until done, then turn over and fry for a few seconds, place the resulting pancake on a plate and grease with a piece of butter placed on a knife, repeat the procedure for the remaining pancakes.
Thin pancakes with milk: classic and new recipes
With the arrival of Maslenitsa, I want to bake a whole plate of thin pancakes with milk to treat all my family, friends and, of course, myself! For this bright holiday, savory and sweet pancakes are prepared, served with various fillings, jams, and chocolate. What’s interesting is that you can cook pancakes with milk in different ways: there are so many housewives, so many recipes, but many of the methods have become traditional.
A selection of thin pancake recipes
It is convenient to wrap the filling in thin pancakes; they do not tear and hold their shape well. Even a novice housewife can handle baking; the main thing is to take a frying pan that does not stick to it, so that the pancakes do not tear when turning them over.
Traditional recipe for thin pancakes with milk
They cook quickly and have a pleasant yellowish color. They can be called universal because they can be combined with different sweet and salty fillings. This recipe will take 40 minutes to prepare pancakes.
Ingredients for 4 servings:
- 5 small eggs or 4 large;
- sifted first grade flour - 400 grams;
- Beat the eggs with sugar, for this you can use an electric mixer. It is most convenient to do this in a special tall glass so that the dough base does not splash.
- Pour the resulting mass into a deep bowl, gradually add salt, flour and milk, stir until smooth. Important: to make the dough without lumps, take milk at room temperature.
- Leave for 20 minutes.
- Mix with a ladle and add sunflower oil.
- Fry in a well-heated frying pan without adding additional oil.
Custard pancakes with milk and boiling water
These thin pancakes are prepared without sugar, so they go well with mushroom and meat filling. It will take fifteen minutes to prepare the dough.
- 1 cup flour;
- 2 eggs;
- a glass of milk and boiling water;
- salt - a pinch;
- 2 tbsp. l vegetable oil.
- Beat the eggs and salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
- Add cold milk, flour and continue whisking.
- When the dough turns into a homogeneous mass without lumps, add vegetable oil.
- Before baking pancakes, grease the pan with butter or vegetable oil.
Most housewives will agree that these are the best milk pancakes because they cook quickly and taste excellent!
Pancakes with butter
How to prepare pancake dough with butter? Easier than you think: prepare traditional dough, add butter instead of vegetable oil or in a 1:1 ratio. Cooking time - 35 minutes.
- milk - two glasses;
- flour - one glass;
Butter Sugar
Butter can be added to the dough or used in a more interesting way: prick it on the tip of a knife and grease each pancake after you remove it from the frying pan and place it on a plate.
Sweet fluffy pancakes will please everyone, especially kids. To prepare them, you will need half an hour of free time.
Refined oil Baking powder
- To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the frying pan.
If you've made the dough but don't have time to fry it all at once, leave it in the refrigerator. Nothing will happen to the dough during the day; on the contrary, you will get the thinnest pancakes.
The most delicate thin pancakes
We offer dough for thin pancakes with the addition of baking powder; preparation will take 30 minutes. They go well with delicate cheese filling, berries, and fruits. The pancakes turn out sweet, take this into account when choosing the filling.
- wheat flour - 2 glasses of 200 grams;
- milk - one and a half glasses;
- baking powder - 1.5 tsp;
- sugar - 4 tbsp. l;
- a pinch of salt;
- 7 tbsp. l. vegetable oil.
Openwork pancakes with milk
These are very tasty pancakes, they turn out tender and thin. They look appetizing, the surface has small holes. Pairs perfectly with any fillings.
- 1 tsp each vegetable oil and soda;
- a quarter teaspoon of salt;
- 1 tbsp. l. Sahara;
Cooking instructions:
- Pour the kefir into a saucepan and heat it up a little, making sure it is not hot.
- Add eggs, sugar, salt, soda and mix with a whisk or mixer.
- While stirring the dough, add flour. You need to achieve the consistency of thick sour cream.
- Bring the milk to a boil and pour it into the dough in a thin stream, using this technique it becomes custard.
- Add butter and the dough is ready!
- If you have a cast iron frying pan on your household, bake pancakes on it, after greasing it with vegetable oil, regardless of whether there is oil in the dough or not.
Thin pancakes made with milk and starch
To properly prepare pancakes according to this recipe, do not add or change anything, adhere to the proportions as in the instructions. It will turn out delicious, because the pancakes literally melt in your mouth.
- three teaspoons of vegetable oil;
- salt - on the tip of the knife;
- 2 tablespoons sugar;
- four heaped tablespoons of flour;
Instructions and details of preparation:
Pancakes with starch - video
The advantage of this recipe is that the dough can be prepared for future use; it keeps well in a bottle in the cold. Naturally, the dough won’t last for several days, but it will last perfectly until the next morning so you can make pancakes for breakfast. It will take 35 minutes to prepare, no more.
- vegetable oil - three teaspoons;
- salt - on the tip of the knife;
- sugar - three tablespoons;
- flour - ten tablespoons;
- two eggs;
- milk - three glasses.
Cooking instructions:
As in previous recipes, any filling will do, but even without it, with tea, these pancakes go away unnoticed.
Every housewife is looking for her ideal recipe for so-called thin-crust pancakes. The secret to lace pancakes is adding soda. So, write it down.
- vegetable oil - 0.5 cups;
- soda - 1 tsp. with top;
- salt - a quarter of a teaspoon;
- sugar - 2 tbsp. l.;
- flour - two glasses;
- egg - 4 pcs.;
- milk - 1.5 liters;
Step-by-step cooking instructions:
- Beat eggs with sugar and salt.
- We extinguish the tea soda with boiling water.
- Add soda to the egg mixture and beat with a mixer.
- Sift the flour through a sieve, add to the dough in portions, and beat.
- We heat the milk so that its temperature is slightly above room temperature.
- Add milk in a thin stream, stirring the dough constantly. Pour milk from the kettle - this way there will be no lumps.
- The dough should have the consistency of fermented baked milk.
- Add vegetable oil and mix.
- Bake in a hot frying pan, grease it with oil for the first time. There is no need to do this for subsequent pancakes, because there is already a lot of oil in the dough.
- The result is thin pancake “sheets” in which the filling is well wrapped. Use a little filling, it tastes better. A good option: wrap salmon or caviar inside, but for an everyday option, cabbage with an egg will do.
Yeast pancakes are easy to prepare and you can make a lot of them. We will prepare this recipe according to GOST, it will turn out delicious, just like in childhood.
Ingredients according to GOST, weight is indicated in grams, so it’s good if you have a kitchen scale:
- Prepare the yeast: heat 150 grams of milk and dissolve the yeast in it. Leave for 10 minutes.
- Dissolve salt and sugar in the remaining milk, gradually add to the yeast, mix.
- Beat the egg and add to the dough.
- Add flour, stir constantly so that no lumps form.
- Now you need to melt the butter and pour it into the dough. Beat everything with a mixer or whisk, the result is a smooth dough, the consistency of it is like sour cream.
- Place in a warm place for 3 hours, but during this time you need to stir it periodically.
- Fry the pancakes on both sides.
- Please note that the pancakes should not be too thin, 3 mm thick.
Pancakes like velvet
We offer another recipe without soda. They turn out light with a delicate taste. An important advantage is that this is a simple recipe that does not require culinary skills.
Tender and thin pancakes with a creamy taste and aroma - what could be tastier for breakfast :)
INGREDIENTS
- Milk 400 Milliliters
- Eggs 3 pieces
- Sugar 2 tbsp. spoons
- Salt 2 Pinches
- Flour 8 tbsp. spoons
- Butter 75 grams
- 1 liter of milk (if the package contains not 1 liter, but for example 900 ml, add 100 ml of water, or as much as necessary to make a full liter)
- 4 eggs
- 17 tbsp with a good top of flour (approximately 450-500 g flour)
- 3 tbsp. refined vegetable oil (2 tbsp for the dough, 1 tbsp for frying the first pancake)
- 1.5 tbsp sugar
- 0.3 tsp salt
- 50 g butter
- Meat;
- Cabbage with rice and egg;
- Cottage cheese with raisins or dried apricots;
- Smoked chicken or salmon;
- Chicken with mushrooms;
- Any sweet fillings.
Beat eggs with salt and sugar until sugar melts.
Add half the milk and stir well.
Add flour and stir until the resulting dough is smooth.
Then pour in the remaining milk and stir the dough well again. There should be no lumps in it.
Melt the butter and pour it into the dough. The oil should not be hot. Stir well.
Bake pancakes in a well-heated frying 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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We use the second half of the butter (25 g) to grease the finished pancakes in step 16, but if you do not want to grease 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 melt 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. These milk pancakes from a simple recipe turn out thin with holes, light and very tasty. Many people use wheat flour, but you can also use buckwheat or oatmeal. The thickness of the pancakes depends on the flour used. The thinnest milk pancakes are made from wheat flour. Much depends on the quality of flour - it is advisable to take the highest grade and finely ground products.
Second grade flour or flour with bran will produce thicker and fluffier pancakes. Oatmeal or buckwheat flour produces the most fluffy pancakes. You can also experiment and try making pancakes with milk - a recipe made from a mixture of different types of flour. Pancakes with milk can be prepared with or without yeast.
In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. You may not be able to bake the perfect pancake the first time. However, by the third or fourth time, even and neat pancakes will come out.
When pouring the dough, hold the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, lift it with a spatula and turn it over to the other side.
Fry the pancakes on each side until golden brown. Pancakes are baked only in a heated frying pan greased with butter or vegetable oil. You must put a piece of butter on the finished pancake - after this the pancakes will become more elastic and tender. Pancakes are served with milk with sour cream, sugar, honey or jam.
You can also wrap any filling in pancakes:
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 various variations. Thus, stuffed pancakes were born, lacy, with an admixture of various products and cereals (curd or buckwheat).
Of course, the most delicious pancakes with milk are made by your mother or grandmother, but thanks to numerous recipes, you can prepare the presented dish yourself. Thin pancakes with 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 could go on for a very long time, not to mention the sweet fillings and toppings. But all these recipes are based on ordinary thin pancakes with milk. That's where we'll start today. By the way, if you don’t have milk, but have kefir, you can cook pancakes with kefir.
Pancakes with milk - preparing food and dishes
The success of making pancakes with milk largely depends on the type of cookware used. It is best to use a cast iron frying pan for baking. If you don't have one, any frying pan with a thick bottom and non-stick coating will do. The size of the pan should match the desired diameter of the pancakes.
You will also need a bowl in which to knead the dough, a ladle, a spatula, a fork or whisk, a knife and a brush for greasing the pan. Additional equipment you will need is a mixer - with its help you can easily stir the dough and break up all the lumps.
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 then combine with the rest of the ingredients;
- Or you can simply use a mixer when kneading the dough.
- 2 cups premium flour;
- 2 tablespoons vegetable oil;
- 1 liter of milk;
- 5 eggs;
- 1/5 teaspoon of soda;
- 2 tablespoons sugar.
- First of all, you need to beat the specified amount of eggs with sugar in a two-liter container;
- At the next stage, the mixture is salted and flour is added into the bowl in portions;
- Next, milk is poured into the container in parts, thoroughly mixing the ingredients, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state;
- The bowl with the dough is 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 frying pan. Bon appetit!
- Milk - 0.5 cups;
- Vegetable oil - 45 ml;
- Salt - a quarter tsp;
- Yogurt - 1.5 cups;
- Flour - 2 cups;
- Sugar - 0.5 cups;
- Soda - 1 tsp;
- Egg - 2 pcs.
- Beat the eggs with sugar and salt, then pour in the yogurt;
- Sift the flour and gradually add it along with the baking soda;
- Beat the dough with a mixer, then pour in the milk and mix everything again;
- Cover the container with the dough with a napkin and leave for 30 minutes;
- After this, the dough has thickened a little, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream;
- Add vegetable oil and mix everything well;
- Bake pancakes in a frying pan heated with oil on both sides. Bon appetit!
- 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 an aluminum or stainless steel pan;
- Add sugar, salt and eggs to the milk brought to the desired temperature and thoroughly beat these ingredients with a mixer until a stable foam forms;
- Pour pre-sifted, that is, oxygen-enriched flour into the container in portions, add soda, carefully breaking up the lumps with a mixer whisk;
- Lastly, pour the stated amount of vegetable oil into the pan and finish mixing the pancake dough;
- To carry out the direct process of formation of bubbles in the dough, it is customary to leave it for some time. Only then can you proceed to the last stage;
- The dough for future pancakes is spread in a thin layer on a greased frying pan heated for several minutes and fried on both sides. Bon appetit!
- 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.
- Break the eggs into a deep bowl and beat with a fork;
- Pour in half the milk;
- Add sugar and salt to the mixture. Mix everything thoroughly. The amount of sugar depends on what filling the pancakes will have. For sweet pancakes, you can add a little more sugar, and for meat and savory fillings, accordingly, there should be less sugar;
- Sift the flour and gradually add it to the milk-egg mixture. It’s better not to pour out the flour all at once - you need to look at the consistency;
- Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add a little more flour. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. If the dough is too thick, you can add more milk, and if the dough is too thin, add flour;
- Add vegetable oil to the finished dough. If you add butter, the pancakes will turn out browner and more porous;
- Grease a heated frying pan with butter and start frying pancakes in milk. When pouring the dough, you need to hold the pan at an angle and distribute the dough evenly in a circular motion. Everything should be done quickly;
- Fry the pancake until golden brown and turn over. If the pancakes tear, it means there is not enough flour. Bon appetit!
- Salt - a pinch;
- Flour - half a glass;
- Full-fat milk (at least 4%) - 1 glass;
- Sugar - 2 tbsp;
- Vanillin - 1 sachet;
- Vegetable oil - 2 tbsp;
- Baking powder - 2 tsp.
- To begin with, you should separate the whites of the eggs from the yolks;
- Then add salt and milk to the yolks, mix everything thoroughly;
- In a separate bowl, carefully stir the flour and baking powder. Now you can mix this bulk mixture into the mixture with the yolks and milk;
- Use a mixer and mix the egg whites and sugar. Using a mixer, you should get a dense foam - this way, the pancakes will be tastier and fluffier;
- Add the protein mixture to the mixture and mix everything thoroughly and gently with a regular whisk;
- At the final stage, add vegetable oil;
- After completing the preparation of the dough, you can begin the most interesting process - baking. Pancakes are baked in the same way as pancakes, only a little longer;
- Use a Teflon-coated frying pan and pour some dough onto a well-heated surface. Do not think that pancakes require a lot of dough to prepare - here it is enough to adhere to the principle of preparing ordinary Russian pancakes. Turn pancakes as they cook;
- Serve hot dry if you prefer a combination of jam or syrup. If you just want to enjoy the pancakes, you can immediately grease them with butter. Bon appetit!
- Vegetable oil - 1 tbsp;
- Wheat flour - 1 cup;
- Vanillin - 1 pinch;
- Salt - 1 pinch;
- Milk - 1 glass;
- Boiling water - 1 glass;
- Sugar - 2 or 3 tbsp.
- Prepare ingredients for pancakes. Measure out a glass of water and put the kettle to boil;
- Whisk the eggs with milk, salt, sugar and vanilla;
- Add flour, add vegetable oil. Stir everything with a whisk until the dough becomes homogeneous;
- The dough is ready for brewing. Make sure 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 a non-stick frying pan. Before the first pancake, you can grease it with a piece of unsalted lard. Pour the batter into a ladle and fry the pancake until golden brown;
- Pry 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!
Preparing products consists of sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated. If yeast is used, it is diluted in a small amount of warm milk or water. You also need to melt the butter in advance. Be sure to add vegetable oil to the dough, then your pancakes will not stick to the pan.
And, in turn, you will need much less oil when you fry pancakes. Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough, this will make the pancakes have more holes and a pleasant golden color.
Thin pancakes with milk
Ingredients:
The total time for preparing thin pancakes, taking into account the given ingredients, takes about 40 minutes.
Pancakes with milk - recipe with yogurt
Another simple but delicious recipe for pancakes with milk. The difference between these pancakes and other recipes is the use of yogurt.
Milk pancakes with holes
Before preparing elegant pancakes with milk, whose surface acquires a porous structure, it makes sense to understand how holes are created in them during the process of frying pancakes. It should be noted that the formation of holes in the pancakes is due to the soda slaked with vinegar added to the dough. During the frying process, the bubbles resulting from the reaction of soda and vinegar burst, leaving holes in their place.
Classic pancakes with milk
Pancakes made with milk turn out very thin and light; you can eat them with sour cream, honey, or wrap any filling in them. The recipe uses flour, sugar, eggs, salt and milk.
Cooking method:
American pancakes with milk “Pancakes”
It's not just Russia that makes pancakes. In the USA, for example, they also have their own similar dish, and it is called “Pancakes”. American pancakes are somewhat reminiscent of Russian pancakes - they are just as fluffy, but they are called pancakes because they “catch up” with Russian pancakes in diameter.
So, pancakes are prepared 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.
Custard pancakes with milk
This is the best pancake recipe! The custard pancakes turn out tender, and working with the dough and frying is a pleasure! They don't tear, turn over easily and fry quickly. The recipe is almost no different from regular pancakes with milk, the only difference is that boiling water is poured in at the end. The dough turns out smooth, just silky. Fry like regular pancakes in a frying pan.
Video “The recipe for pancakes with 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. Beat everything again.
Gradually add flour to the mixture until it resembles liquid sour cream.
Pour in vegetable oil and stir.
Grease the frying pan with vegetable oil using a silicone brush. Pour in a ladle of pancake batter in a thin layer, spreading it over the pan, turning the pan in a circle.
Bake pancakes on both sides.
Stack the pancakes, brushing each pancake with a piece of butter.
Delicious pancakes with milk can be served. Bon appetit!
Pancakes made 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 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:
- Mix the eggs, salt and sugar until the sugar crystals dissolve in the mixture.
- Add a glass of milk, leave half a glass for later, stir.
- Add flour, stir until the dough becomes homogeneous.
- Add half a glass of milk and stir.
- 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:
- Add salt to the eggs and mix with a mixer.
- Pour in milk.
- Add a little flour, break up the lumps with a mixer, stir until the mixture becomes homogeneous.
- 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.
