Making thin pancakes with milk. The most delicious pancake recipe. Pancake dough with milk. Thin openwork pancakes with milk and mineral water

Despite the simplicity of this dessert, not every housewife will be able to answer the question posed. In this regard, we decided to present to your attention a step-by-step method on how to make delicious and thin homemade pancakes. By the way, they can be prepared using different ingredients. Let's consider only the simplest and most accessible methods.

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

This dessert is prepared using fresh and full-fat milk. After frying, homemade pancakes can not only be used as a full-fledged dessert, but also used to prepare a stuffed dish (with meat, cottage cheese, cheese, fruits, berries, etc.).

So, we need:

fresh fat milk - 600 ml;
large egg - 2 pcs.;
fine iodized salt - ½ spoon;
light granulated sugar - a tablespoon (add to taste);
table soda - 1/3 of a small spoon (no need to quench with vinegar);
cooled boiling water - about 2/3 cup;
sifted light flour - add at your personal discretion (about 2 cups);
non-rancid butter - 160 g (for greasing baked goods);
odorless vegetable oil - 4-7 large spoons (for frying).

Kneading the base

The dough for thin pancakes should be as liquid as possible. After all, this is the only way it will spread well in the pan. To do this, you need to pour fresh fat milk into a metal bowl and heat it a little until steamed. Next, add sugar, table soda and fine iodized salt to the warm drink. Mixing the ingredients thoroughly, it is advisable to ensure their complete dissolution. Next, in the same bowl you need to place the chicken eggs beaten with a mixer and sifted light flour.

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

Baking products in a frying pan

Once the dough has reached the desired consistency, you can safely start frying it. To do this, it is better to use a regular or special pancake maker. Thus, the base should be scooped up with a soup ladle and poured into the bowl in a circular motion, helping it to be evenly distributed over the entire surface. To ensure that your first pancake does not turn out to be lumpy, you need to pre-heat the frying pan red-hot along with a couple of spoons of odorless vegetable oil.

How to properly present it to the table?

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

How to bake thin

Most people believe that only fluffy, thick and soft pancakes can be made with kefir. But that's not true. After all, by properly mixing the dough based on a fermented milk drink, you can make the thinnest pancakes. For this we need:

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

Preparing the base

Before baking thin pancakes with kefir, you should mix the batter well. To do this, you need to pour thick and fatty kefir into an enamel bowl and heat it up a little. Next, in the fermented milk drink, you need to extinguish the table soda so that the liquid foams well. After this, add sugar and fine salt to the kefir, and also add thoroughly beaten eggs, a couple of tablespoons of vegetable oil and sifted light flour. Having mixed all the ingredients well, you should get a fairly thick and aromatic mass. To make it thinner, be sure to add cooled water to it. Once the base is homogeneous, it is recommended to leave it at room temperature for about 20 minutes. After the specified time has passed, you can safely begin baking thin products.

Pancake frying process

It should be especially noted that, unlike desserts made with milk, kefir pancakes turn out soft and tender, as well as with a slight sourness and a damp effect. By the way, it is highly not recommended to use such products for stuffing. This is because delicate pancakes can tear quickly, causing all the filling to come out.

So, to prepare a kefir dessert, you should put a frying pan on maximum heat, pour a few tablespoons of refined oil into it and heat it until red hot. Next, pour the liquid base in the amount of a small soup ladle onto the surface of the hot dish in a circular motion. In order for the dough to be evenly distributed in the pan, it is recommended to quickly and intensively tilt it in different directions. After the bottom part of the product becomes golden brown and the top is covered with multiple holes, the pancake should be turned over using a wide spatula and the frying procedure should be repeated. At the end, the finished hot dessert needs to be generously greased with melted butter.

By the way, when baking such products, it is advisable to grease the pan with vegetable fat only once. Otherwise, your pancakes will be too greasy and slightly crispy.

Correct serving to the table

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

Cooking pancakes on the water

Surprisingly, thin pancakes made with water turn out to be the most delicious and tender. In addition, they can be baked in the form of openwork napkins and presented to the table in an equally original way. For this we need:

fresh milk of maximum fat content - a full glass;
cooled boiled water - about 3 glasses;
large chicken eggs - 2 pcs.;
fine white sugar - add to taste;
table soda - ½ small spoon;
odorless vegetable oil - 3 large spoons into the dough and the same amount for frying;
fine sea salt - add to taste;
sifted flour - about 1-3 glasses;
non-rancid butter - about 90 g (for greasing the dessert).

Preparing the dough

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

Original frying of products in a frying pan

To make thin lace pancakes, you should take a regular plastic bottle of sparkling or mineral water, and then wash it thoroughly and make a hole in the lid with a diameter of 5-6 millimeters (no more). After this, you need to pour part of the batter into the container and start baking. To do this, heat a frying pan greased with oil (vegetable oil) red-hot and pour out the base in the form of chaotic openwork patterns. In the future, pancakes must be baked in exactly the same way as regular products made with milk or kefir.

How to serve an original dessert to the table?

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

Let's make delicious yeast pancakes together

Thin yeast pancakes turn out to be much more satisfying than all the previous ones. But they also require much more time to prepare.

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

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

The process of preparing the base

Thin yeast pancakes should be made by preparing the dough. To do this, you need to combine dry granulated yeast with granulated sugar and a glass of wheat flour, and then pour warm fresh milk over it and leave it in this state for 35-45 minutes. After the specified time has passed, fine salt, beaten chicken eggs, vanillin, melted butter and the rest of the wheat flour should be added to the dough. After thoroughly mixing all the ingredients, cover them with a clean towel and leave in a warm place for an hour.

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

Roasting process

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

Proper serving of a delicious dessert to the table

Thanks to the use of yeast, this dessert turns out to be very filling and high in calories. In this regard, it is not recommended for those (especially in large quantities) who carefully monitor their figure. It is advisable to serve yeast pancakes to the table along with hot sweet coffee or tea, as well as with such goodies as jam, jam, condensed milk or honey. Bon appetit!

Let's sum it up

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

Pancakes are an incredibly tasty dish that no one can remain indifferent to. We prepare them not only on weekdays, but also treat our guests on holidays. And on Maslenitsa, pancakes are the main dish throughout the entire Maslenitsa week. Every housewife has her own pancake recipe. They are prepared both thick and thin, with kefir and milk, with or without seasoning.

Today I offer you a selection of 5 delicious recipes for pancakes with milk:

I suggest starting with the simplest classic recipe for pancakes with milk. Even a novice housewife can handle it. The most important thing in this matter is to show love and patience.

A simple recipe for thin, hole-shaped pancakes made with milk

If you put a lot of sugar in the dough, the pancakes will be very fried. If you add little, the pancakes will turn out very light and not crispy. Choose the quantity that your family likes most.

To prepare this yummy we will need:

milk - 3 tbsp;
flour - 1.5 tbsp;
sugar - 1 tbsp;
testicle - 3 pcs.;
salt - 0.5 tsp;
rast. oil - 2 tbsp.

Prepare classic thin and holey pancakes:

1. Break the eggs into a suitable saucepan or bowl, add salt and sugar and mix well with a whisk.

2. Add half a serving of milk. It is advisable that it be warm or at least room temperature. In this case, the dough turns out more tender.

3. Add pre-sifted flour to the mixture in parts. Mix everything very well with a whisk. We try to break up any existing flour lumps.

4. Next, pour out the remaining milk and mix everything thoroughly again. The resulting pancake dough should resemble thick cream in its structure. The thickness of the dough is adjusted by adding liquid. If the dough turns out to be very thick, then you can add a little more milk, if it’s too thin, add flour.

5. Now we add vegetable oil to our batch. Mix everything until the oil completely dissolves. We leave our dough to stand for 10-15 minutes.

The pancake turns out lumpy in a frying pan that is not well heated.

6. Turn on the gas and put the frying pan on the fire and heat it up thoroughly.

7. Grease the frying pan with oil or lard (whichever you prefer) and pour in the first pancake. Before scooping the dough out of the bowl, mix it thoroughly one more time.

8. When pouring dough onto it, the pan should be rotated evenly to better distribute the dough over it.

9. When baking, you should watch the edges of the pancake. As soon as the edges begin to dry a little and rise a little, use a spatula to pass under the edge of the pancake, lift it and turn it over to the other side.

10. Bake for a few seconds on the second side and remove our delicacy onto a plate.

11. Grease the still warm pancakes with butter and place on a plate.

12. You can serve pancakes with jam, honey, sour cream, and whatever you like.

13. Bon appetit!

Pancakes made with whole grain flour and milk

Have you tried pancakes made with whole grain flour? This is not only tasty, but also healthy dish. Such flour retains much more vitamins and other useful substances that are absent in first or highest grade flour.

So, what do we need to prepare such pancakes:

milk - 3 tbsp;
wheat flour - 4 tbsp;
whole grain flour - 200 gr.;
testicle - 1 pc.;
sugar and salt - to taste;
vegetable oil - 2 tbsp.

The process of making pancakes from whole grain flour:

Exactly the same as in the previous recipe, mix all the ingredients. If you want, you can completely replace regular flour with whole grain flour.
Be sure to monitor the thickness of the dough. If the dough is liquid, then the pancakes may not be removed from the pan. Let the dough rest for a while.
We heat up our frying pan, grease it well and pour in the first pancake.
When preparing the first pancakes, we grease the frying pan every time after removing the pancake from it. Then you can no longer lubricate it.
This is how delicious we got. Bon appetit.

Milk pancakes made from buckwheat flour - simple recipe

Pancakes prepared using buckwheat flour are considered real Russian pancakes. They are no worse than regular wheat pancakes, and even much healthier.

Thin yeast pancakes with holes in milk

Yeast pancakes don't have to be thick. According to the recipe below you will prepare lacy, holey, thin pancakes.

What do we need:

milk - 0.5 liters;
flour - 250-300 gr.;
testicle - 2 pcs.;
yeast - 10 gr. pressed or 1 tsp. dry or 40 gr. sourdough;
sugar - 3 tbsp;
salt - to taste;
butter - 30 gr. melted.

We bake yeast pancakes with milk:

1. Mix milk at room temperature (0.5 tbsp.) with yeast and a tablespoon of sugar. Leave everything in a warm place to rise.

2. When the dough rises, we begin to prepare the dough itself. Mix the eggs well with a whisk with salt and remaining sugar. Add melted butter and mix thoroughly again.

3. Add our dough to the resulting mixture and mix with a whisk.

4. Add the remaining milk (it should also be warm).

If you ask a foreigner what popular dishes of Russian cuisine he knows, he will certainly remember pancakes. This traditional Slavic pastry is famous throughout the world, and its history goes back to ancient times. Then, as now, pancakes were given a special and even mystical role. They represented prosperity and family well-being. They were prepared on the eve of summer, with the hope of a rich harvest, and they were used to see off the summer. Nowhere in the world is Maslenitsa celebrated as we do, with all the breadth of the Russian soul.

Initially, pancakes were prepared on yeast dough, and then baked in Today it is almost impossible to repeat this process, if only because there are no ovens in our apartments. The old recipes have been replaced by new, modernized, but no less successful. Which one is probably the one that enjoys undeniable success in your family. Usually this dough is prepared with milk, with the addition of eggs and flour - this recipe can be called traditional today. But in fact, the variety of this treat is very great. Pancakes are baked with yeast and kefir, brewed with boiling water and a variety of types of flour are used. Today we will tell you how to bake pancakes correctly so that they are thin, tender and certainly tasty.

A little about pancakes

If the hostess’s pancakes are lacy and thin, this is a sign that she is an excellent cook. But not everyone manages to master baking a finicky dish the first time. The first pancake is lumpy for everyone, but it’s much more offensive if the second and third, and even the subsequent ones, turn out exactly the same. To prevent this from happening, you need to know a few tricks on how to bake pancakes, and we will be happy to share these secrets with you.

To begin with, we will focus specifically on the technique of baking pancakes, it is the same for all recipes, and then we will move on to various options for preparing the dough. By following our simple recommendations, you can easily bring to life the most delicious pancake recipe for your family, even without any experience at all.

Briefly about the main thing

The main components of pancake success are the frying pan and the dough. There is often a debate about frying pans, some argue that they must be made of thin metal, because this is what a real one looks like, while others insist on using cast iron with a thick bottom. Which one should you believe? Both are right; cooking pancakes depends more on how hot the frying pan itself is and how it was used before.

Give preference to the one whose bottom is perfectly smooth and free of scratches. Rinse it well and dry it, and then pour in a little oil or other fat and heat it well over the fire. Let it cool in this state. Drain the oil and feel free to start making pancakes.

Traditionally, the pan is greased with a piece of unsalted lard skewered on a fork. They wipe the hot surface with it, and then pour the dough. This is worth repeating if you notice that the pancakes are starting to stick a little. You can also use regular vegetable oil by dripping a little onto the frying pan, but it should be just a little bit, otherwise the pancakes will turn out greasy.

Test preparation

What's the best pancake recipe? It is not so important what proportions of products you will use, it is important to prepare everything properly. Regardless of the ingredients that will be used, the dough should be homogeneous and liquid. This is a guarantee that the baked goods will turn out very thin and tender. In terms of thickness, it should resemble fermented baked milk and spread quickly over the surface.

Scoop out some of the batter, lift the ladle over the bowl, and slowly pour back into the bowl. The stream should be smooth, uniform and uninterrupted. If the dough is thick, add a little water, if liquid, add flour.

It is best to mix the ingredients using a mixer, it is easier to avoid the appearance of lumps, but you can use a whisk or a regular fork, whichever is more convenient for you. All ingredients must be added slowly, whisking vigorously.

Add a tablespoon of vegetable oil to the dough, then the pancakes will not stick to the pan, and it will not need to be constantly greased. A pinch of soda added to the dough will give the most important pancake attribute - holes.

Pancakes are often wrapped with a variety of fillings; if you plan to make sweet pancakes, add a little more sugar.

Baking pancakes

Heat a frying pan and grease with lard. Lift it up and pour a little dough into the center; about one pancake will take half a ladle or a little more. Tilt the pan away from you and begin turning in a circle, making sure the batter completely covers the surface. This must be done quickly so that it does not “seize.” Place the frying pan on the fire. As soon as the edges of the pancake turn golden, it’s time to turn it over. Lift the edge a little, insert the spatula completely under it and turn the pancake over. Movements must be careful, this is a very delicate product and can be easily torn. The finished pancakes are stacked and lightly coated with melted butter.

If your frying pan is well-fried, then you can simply throw the pancake in the air and turn it over. To do this, shake the pan sharply from side to side; if the pancake slides across the surface, feel free to throw it up. It just looks complicated, but in fact everything is very easy, and this way you can bake your favorite pancakes faster.

Simple tips end here, it’s time to move on to something no less important - recipes for making dough.

Classic milk pancakes

This is perhaps the most delicious pancake recipe, or one of the best. The pancakes turn out to be very tender; not only adults, but also children will like them. Before preparing the dough, you need to cool the milk and eggs a little. This way the protein and flour will bind together better, and the dough will be smooth, without lumps.

Break 4 eggs into a deep bowl, add a teaspoon of salt, 1.5 tablespoons of sugar and pour in a liter of milk. Use the mixer for a bit. Continuing to beat, gradually add flour (400 g). Leave it to “rest” for 15 minutes. Before baking, add a tablespoon of vegetable oil and mix well. The dough is ready.

Custard pancakes

It happens that milk bought the day before suddenly turns sour, or there is kefir left over, which no one drinks anymore. Where can all this miracle be used? Cook pancakes in boiling water. We add a little soda - and our treat will turn out attractively lacy.

Take 2 glasses of sour milk (kefir), beat 3 eggs into it. Add 2 tablespoons of sugar and a teaspoon of salt. Beat a little, then slowly add 2 cups of flour and mix. You will need a glass of boiling water, add a teaspoon of soda to it, stir and immediately pour the water into the dough. Add a tablespoon of vegetable oil. Run the mixer for a bit and you can start baking.

Lacy pancakes (with yeast)

This recipe is simply a miracle. Surely your grandmother or mother prepared just such pancakes - “lace”. This recipe involves using only warm foods. We will prepare for him

Add 2 tablespoons of sugar, a teaspoon of salt and a packet of dry yeast to slightly warmed milk (2 glasses). Place in a warm place and wait until the yeast rises to foam on top. Beat eggs (4 pieces) a little in a separate spacious bowl. Add the yeast mixture to them and mix well. Gradually add 400 g of flour, leave in a warm place for 20-30 minutes. Boil 2 cups of water and, stirring, pour boiling water into the mixture, whisk well. Add a spoonful of vegetable oil to the dough. Now you can safely bake lace pancakes. This recipe is simple; preparing the dough will take no more than 30 minutes.

From rye flour

Have you ever tried such a treat? No? Then you just need to cook pancakes according to this recipe. Today you can buy absolutely any flour, and even more so rye. So why not add a little variety. This pancake dough is prepared with milk very quickly.

Break 2 eggs into a bowl, add 2 tablespoons of sugar, a teaspoon of salt, beat the mixture a little and pour in half a liter of milk. Stirring constantly, gradually add a glass of sifted wheat flour and a glass of rye flour, add a whisper of soda and mix thoroughly. Then add a spoonful of vegetable oil and you can start baking. The pancakes will not be gray, despite the color of the rye flour, but on the contrary, they will acquire a golden blush when fried. They will turn out thin and very tender. Be sure to try it.

Sweet chocolate pancakes

Sweet pancakes will delight both children and adults. This makes a great breakfast and a great platform for dessert. You can wrap sweet cottage cheese with raisins and vanilla in them or simply serve with jam, honey or fruit. So let's get started.

Mix 2 tablespoons of cocoa with 3 tablespoons of granulated sugar, beat in 2 eggs and add a little salt. Pour in a glass of milk, and then gradually add a glass of flour. Mix thoroughly, gradually add 1 cup water into the dough, add a tablespoon of vegetable oil. You can start frying.

If you get a little creative, you can make original two-color pancakes. To do this, prepare white and dark dough. Pour dark batter into a hot frying pan in random swirls, and fill the gaps with regular white batter. You will certainly like the result. There will be something to surprise your guests and pamper yourself.

Banana pancakes

The recipe is a little unusual for our kitchen, and this is a great reason to try it. You will get a complete dessert that does not require any additives. It is also interesting that it does not require either yeast or eggs. So let's get started.

Grind 100 g of sugar with 100 g of sour cream, then add a pinch of salt and soda. Pour 2 cups of milk into the mixture and mix. Add 350 g of flour little by little and mix well, we don’t want any lumps. In a separate plate, mash one peeled banana into a homogeneous paste with a fork; add it to the dough. Pour in a spoonful of vegetable oil and stir again. The original dough is ready.

Instead of an epilogue

As you can see, the recipes for such a capricious dish as pancakes are quite simple, and everyone probably has the ingredients for them in their home. They will help you realize dozens of your wildest culinary ideas, because they are often prepared with all kinds of fillings. You can prepare a wonderful treat for any holiday and delight your household with delicious desserts. Not everyone can resist such diversity. Mastering the technique of baking pancakes is not at all difficult. If you adhere to the basic rules, you will certainly succeed. Good luck to you in your culinary creativity.

Delicious thin milk pancakes with holes are loved by both adults and children. This family delicacy has won more than one heart. There are many recipes for pancakes with milk and each housewife prepares them in her own secret way. We will reveal all the secrets of the most delicious and thin pancake dough made with milk. Get ready to write down.

This is a classic recipe for making the simplest pancake dough. The pancakes turn out thin and do not tear. You can later fill them with any filling or make a cake out of pancakes.

Ingredients:

500 ml milk;
300 g flour;
3 fresh eggs;
15-20 g sugar;
1⁄2 tsp. salt;
oil for frying.

Preparing thin pancakes with milk:

Break the eggs into a bowl and whisk with salt and sugar. Pour in a glass of milk, stir well and add flour. It is advisable to stir with a mixer, then there will definitely be no lumps.

After this, pour in the remaining milk and mix thoroughly. Leave the dough for 10-20 minutes for the flour to swell, then add oil, stir, and you can fry the pancakes. Heat the frying pan, grease it with oil and pour in enough dough to cover the bottom of the pan with a thin, even layer.

When the edges of the pancake are browned, carefully lift it with a spatula and turn it over to the other side. If the pancakes will be stuffed, fry them on one side, then place any minced meat on the fried side, wrap in an envelope and fry in oil until golden brown.

Custard pancakes with milk with holes

A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.

Ingredients:

milk – 1 l
egg – 2-3 pcs.
white wheat flour – 0.5 kg
sugar – 75 g
salt – 0.5 tsp.
baking soda – 0.5 tsp.
Refined sunflower oil – 7 tbsp.

Preparation:

All products included in the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.
Pour milk, eggs, granulated sugar and butter into a bowl. Add a pinch of salt. Beat with a blender, mixer or whisk.

Then add previously sifted flour into the resulting mixture in small batches.
After this, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.

Pour into the hot pancake batter in a stream and continuously beat the mixture with a mixer. We get choux pastry for pancakes.
Next, pour the baking soda into a cup and pour a tablespoon of boiling water over it. Add slaked soda to the dough and mix thoroughly.

Fry pancakes in a frying pan on both sides. If the frying pan does not have a non-stick coating, grease it with oil.

Most holes are formed when pancakes are baked in a well-heated frying pan over high heat. However, you need to do everything very quickly, otherwise the baked goods may burn.

Pancakes with milk and whipped egg whites

Ingredients:

2.5 tbsp. milk;
2 tbsp. flour;
a little sugar;
3 eggs;
0.5 tsp soda;
3 tbsp. vegetable oil;
7% vinegar;
a pinch of salt.

Preparing pancakes with milk and cream:

Sift the flour into a deep bowl. Heat the milk, but do not boil; it should be hot, but not scalding. If it suddenly happens that the milk boils, you need to cool it a little, otherwise the flour will turn into a dense lump after brewing. Pour the milk into the bowl with the flour in a thin stream, while vigorously stirring the milk mixture.

Beat the dough until all the lumps are gone; for this purpose it is better to use a whisk or blender. When there are no lumps left, add salt and sugar, separate the whites from the yolks and knead the yolks into the dough. Place the whites in a separate bowl and beat until stiff.

Add oil, quench the soda with vinegar and add as well. Mix the resulting mixture thoroughly and add the whipped whites. Now mix very carefully, do not beat. Don't worry about ruining the dough when you see the whites floating in clumps on the surface.

That's how it should be. Now you can start baking pancakes. Use a ladle to scoop the batter from the very bottom of the bowl, this will help distribute the whipped whites more evenly. Fry the pancakes on both sides and brush with oil.

Thin custard pancakes with milk and boiling water

Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and unusually tasty.

Ingredients:

milk – 400 ml;
boiling water – 200 ml;
premium wheat flour – 1.5 tbsp;
chicken egg – 3-4 pcs.;
granulated sugar – 30 g;
salt – 1 pinch;
vanillin – 1 tsp;
raises odorless oil – 50 ml;
butter.

Preparation:

From these ingredients you can bake approximately 20 - 22 thin pancakes. The smaller the portion you pour into the pan, the thinner the pancakes turn out.

Beat the eggs into a deep bowl, add sugar. Add salt. Do not beat, just stir. Then add milk, butter, sifted flour, and vanilla to the resulting mixture. Mix with a whisk.

Pour a glass of boiling water from the boiled kettle and pour it into the dough in a thin stream, stirring constantly. Set aside for 10 - 15 minutes.

Next, pour a spoonful of oil into a heated Teflon-coated frying pan (only for the first pancake). Scoop up a portion with a ladle and pour it out, tilting the pan in different directions to spread evenly over the entire surface.

Then place the frying pan over medium heat and fry until the bottom of the pancake is browned. This moment will be clearly visible by the slight twisting of the edges of the pancake and the lag from the pan.

Once the bottom has browned, use a spatula to turn the pancake over to the other side. Thus, bake the remaining pancakes from the remaining choux pastry.

Place the finished pancakes in a stack on a plate or roll them into tubes, after greasing them with butter.
Pancakes are served hot with various fillings, which can be melted chocolate, jam, sugar syrup, etc.

Yeast pancakes with milk without eggs

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.

Ingredients:

milk –200-250 ml.;
boiling water - half a cup;
fresh yeast – 10 g;
wheat flour – 450 g;
granulated sugar – 2-3 tbsp;
salt - a pinch;
odorless sunflower oil – 30-35 ml.

Preparation of yeast dough for pancakes with milk:

If you add half a glass of milk more, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough for pancakes must ferment, and this requires at least 30 - 40 minutes

Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the dish with a lid and leave in a warm place for half an hour.

After this, pour a stream of boiling water into the mixture and stir. Add butter and knead again until smooth.
The dough for thin pancakes with milk is ready, you can start baking.

Despite the fact that these milk pancakes are eggless, they are still soft, not “rubbery”, due to the yeast base and boiling water.

Pancakes made from buckwheat flour "Boyarskie"

Delicious pancakes are prepared from buckwheat and wheat flour. Cooking, of course, takes time, but they turn out very tasty and satisfying.

Ingredients:

wheat flour – 400 g;
buckwheat flour – 600 g;
milk – 4 tbsp.;
heavy cream, sour cream - one glass each;
sugar - 1 table. l.;
butter – 100 g;
yeast – 30 g;
eggs – 5 pcs.;
salt.
sunflower oil – 40 ml.

How to cook pancakes with buckwheat flour:

Let's dilute the yeast in half a glass of warm water and make a dough based on buckwheat flour. Let's put it in a warm place for 1.5-2 hours (let it ferment).

When the dough is ready, add the rest of the milk, egg yolks, ground with sugar and salt, sour cream, butter and wheat flour. Mix and let the dough rise. Then add whipped cream to the pancake batter, followed by beaten egg whites.

Stir and set aside for about 15-20 minutes. We will bake pancakes from buckwheat flour on both sides in a hot frying pan, which we will first grease with oil. Serve pancakes with sour cream, butter or fish roe.

Delicious cheese pancakes with milk

Ingredients:

30-40 ml olive oil;
250 ml milk;
250 g wheat flour;
sugar as desired;
1 tsp. salt;
100 g hard cheese;
3 pcs. chicken eggs.

How to cook:

To prepare cheese pancakes, prepare all the ingredients and place them on the table in advance.
Combine milk with sugar and eggs. Add a little salt.
Add flour. Mix.
Add cheese grated on a fine grater.
Add sunflower oil. Mix.
Heat a frying pan and fry each pancake until golden brown on both sides.
Serve the finished pancakes with sour cream.

Openwork pancakes with milk and kefir

These pancakes turn out very tasty, thin and tender. The pancakes are very tasty and incredibly beautiful! Try it!

Products:

0.5 liters of kefir (half a liter);
1 glass of milk;
1-2 eggs;
about 500 g flour;
1 tbsp. Sahara;
0.5 tsp salt;
1 tsp soda;
olive oil.

How to cook openwork pancakes:

Pour kefir into a saucepan and heat slightly (should be warm, but not hot).
Add an egg (if large - one, small - two), sugar, salt, soda and mix.

Add flour (about 1.5 cups), add enough so that the mass is like good thick sour cream, now mix everything thoroughly so that there are no lumps.

Bring the milk to a boil and pour it into the mixture in a thin stream, stirring all the time (this is how we brew our dough!).
If the dough turns out liquid in your opinion, add a little flour (don’t worry, most of it is already “cooked”).

Add butter, mix, the dough for baking thin pancakes with milk is ready!
Bake pancakes, if possible, in a cast iron frying pan.

Thin pancakes with milk and soda

Ingredients:

750 ml milk;
3 raw eggs;
2 stacks flour;
1-2 tbsp. Sahara;
2-3 tbsp. any vegetable oil;
1 tsp soda;
a little lemon juice;
a pinch of salt.

Preparing thin pancakes:

Mix eggs with sugar and salt. Whisk. Sift the flour and gradually add it to the egg mixture. Dilute the baking soda in a spoonful of water and pour it into the dough, stir.

Add lemon juice and oil, mix and leave the dough for 10-15 minutes. Heat a frying pan and start baking pancakes in oil. They turn out openwork with holes and ruddy.

Video: classic pancake recipe

Secrets of making thin pancakes

Without a special frying pan with low sides and a non-stick coating at home, you can use a regular frying pan for frying pies. However, before pouring the dough onto the bottom of the frying pan, you need to wash it thoroughly and wipe it dry.

Then put it on the fire and thoroughly heat it. Otherwise, when turned over, the pancakes will begin to stick to the bottom and tear into several pieces.

If you are new to baking pancakes, then prepare not one, but two spatulas in advance. This will shorten the frying time and make it possible to keep the pancakes intact while turning them over and transferring them from the frying pan to a plate.

Basic utensils and equipment that will help simplify the process of preparing pancakes:

container for kneading dough, it can be anything - a saucepan, bowl, ladle, etc.;
whisk, blender or mixer;
ladle, spatulas.

All these accessories should be at your fingertips at all times.