How to cook how to cook pancakes a simple recipe - Full description preparation so that the dish turns out very tasty and original.

Pancakes are a traditional old Russian dish that has retained its popularity to this day.

Pancakes – simple, but “difficult”

In the old days, pancakes were given special significance, Many different rituals and traditions were associated with them; it was this dish that accompanied a person all his life, from birth to death. According to tradition, a woman in labor was always fed pancakes, and they were always present in funeral rites.

But the most important thing is that the pancakes are delicious and a simple dish, which is suitable for both everyday meals and the festive table. There are many different pancake recipes in Russian and other national cuisines.

Pancakes can be lean, wheat, buckwheat, oat, corn, pea, custard, baked, with sweet, fruit, cheese, meat and other fillings. But the easiest and fastest to prepare are simple pancakes, which every housewife should be able to cook.

Ingredients for simple pancakes:

• 200 g flour
• 2 eggs
• 50 g butter
• 1 glass of milk or water
• Salt on the tip of a knife
• A teaspoon of sugar

How to cook simple pancakes?

1. Pour the flour into a bowl and gradually pour in the milk, stirring thoroughly with a wooden spatula so that there are no lumps.
2. Add beaten eggs, sugar and salt to them. Mix all ingredients thoroughly; the mixture should have the consistency of sour cream.
3. Heat a frying pan and grease it with oil. Using a deep spoon or ladle, pour the dough into the pan and spread it evenly over the entire surface.
4. The layer of dough should be very thin. Bake plain pancakes on both sides, turning with a spatula or wide knife.
5. Ready-made pancakes can be stacked on top of each other, fold them in half, quarter or roll them into a tube.
6. It is best to serve pancakes hot with jam, condensed milk, butter, sour cream, powdered sugar, or make filled pancakes by wrapping fruits, berries, meat, cheese, mushrooms or herbs in them.

1. Beat the eggs with a whisk or fork with sugar and salt until smooth. Heat the milk until warm and gradually pour it into the egg mixture, stirring continuously.
2. Sift the flour through a sieve, pour about 1/3 into the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the dough for simple pancakes and mix.
3. Then add the remaining flour and mix thoroughly again. Quench the baking soda with vinegar and mix with the rest of the ingredients. Pour in the vegetable oil and stir. Grease a frying pan with a piece of butter and put on fire.
4. Pour a ladle of dough into a hot frying pan and spread it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until cooked on the other side (about half a minute).
5. Fry the rest of the dough in this way, stack the pancakes, greasing each one with butter and sprinkling with sugar. The simplest pancakes are ready; you can serve them with jam, condensed milk or honey. Bon appetit!

Pancakes with rice and meat

Very tasty pancakes. I liked it very much!)

Very tasty pancakes. Thanks for the recipe :)

Very delicious pancakes turned out. THANK YOU.

It turned out great, and yes, you need a little more sugar)

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The easiest pancake recipe

The easiest pancake recipe Every housewife needs it, because this dish can be used as a quick and delicious breakfast, a delicious dessert or a hearty snack that can be prepared in just a few minutes. Preparing pancakes is not difficult, for this you will need only five ingredients, and time – only half an hour, which is very important for modern housewives. Traditionally, pancakes are prepared with milk, but if you don’t have any in the house, take water or kefir (whey, fermented baked milk), diluting them with liquid. The simplest pancake recipe involves using the most common ingredients found in every kitchen. Pancakes can be served simply with sour cream, honey or jam, and you can also wrap any filling in them - both sweet and salty, whichever you prefer.

The ingredients for baking pancakes need to be prepared as follows:

• milk - three tbsp.;
• flour - two tbsp;
• eggs - two pcs.;
• sugar - two tsp;
• vegetable oil - one tbsp. l.

Prepare simple pancakes this way:

Break eggs and milk into a separate container. The amount of sugar depends on your preference and filling. If pancakes are intended to be filled with meat or mushrooms, that is, a savory filling, then sugar can be excluded from the recipe altogether or used minimal amount. Beat the ingredients thoroughly with a whisk or mixer. Sift the flour so that the pancakes are tender. Then add to the liquid ingredients. Beat again with a mixer. Then you will definitely not have lumps. Pour in vegetable oil. Mix well. Next, heat the pan well. Pour a small amount of dough onto a hot surface and bake until golden brown on one side. Then turn it over and after a minute remove the finished pancake onto a plate. Place the finished pancakes with a crispy crust around the edges on a separate dish. Serve hot with delicious sauce, and also brew aromatic coffee or prepare delicious herbal tea.

How to make pancake dough: 3 quick recipes

In Old Russian cuisine, pancakes were baked exclusively for Maslenitsa. Round, golden, satisfying - they symbolized the end of the hungry winter and the beginning of a working spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by housewives not for dessert, but as a main dish.

Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques, like making dough for pancakes. We will tell you about each of them in detail.

In addition, most of us like to enjoy pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive incredibly heavy food, which is also very high in calories. In order not to harm your figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samosa made from puff pastry, will be very tasty.

Pancake dough with milk

The most common recipe for making pancake dough. You can use store-bought milk and higher-fat homemade milk for it.

• milk - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
2. Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling (liver or stewed cabbage). Thanks to it the dough will turn out tastier.
3. Add milk, mix well.
4. Place a sieve on a bowl and pour flour into it. This way you will get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several additions, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes with milk: the dough will be easily distributed in the pan and will not wrinkle when turned over.
5. Add vegetable oil and stir.

Pancake dough with kefir

This recipe for making pancake dough is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can bake pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables).

• kefir 3% fat - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar, salt, baking soda - ½ teaspoon each;
• vegetable oil - 4 tablespoons.

1. Beat eggs in a deep bowl, add kefir, stir.
2. Briefly heat the mixture over low heat to a temperature of approximately 60 degrees. This will help the salt and sugar dissolve well.
3. Remove the dishes from the stove, add salt and sugar, stir.
4. Sift the flour and add it to the dough.
5. Dissolve baking soda in boiling water (1 tablespoon boiling water to ½ teaspoon baking soda) and quickly add to the bowl.
6. Pour in vegetable oil and place the dough in a warm place for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Pancake batter with water

This pancake dough, the recipe of which is less popular than the others, is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

• water - 500 ml;
• flour - 320 grams;
• egg - 2 pcs.;
• vegetable oil - 2 tablespoons;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Beat eggs into a bowl, add sugar and salt, mix.
2. Pour water, stir.
3. Gradually add sifted flour, stir with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we invite you to watch a video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

We already know how to prepare pancake dough. It's time to move on to baking.

1. Place a frying pan on the fire and heat it well.
2. Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce the heat to medium - the pancakes are not fried, but rather baked.
4. Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
7. Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.

On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!

Thin pancakes with milk: 7 delicious recipes

Thin pancakes with milk are a simple delicacy that is loved by both adults and children. Pancakes are good on their own, they can be served with sour cream, sauce, jam or honey, or they can be filled with meat, apples, rice, mushrooms, cottage cheese, sausage, cheese, herbs, liver, and many other delicious fillings.

In the old days, the skill of a housewife was tested by whether she knew how to cook pancakes. This unpretentious, at first glance, art is a real test of strength for some housewives. But if you learn how to cook them once, then you definitely won’t forget how.

How to cook thin pancakes with milk

In this collection you will find 7 original recipes for making pancakes with milk. Unlike recipes using kefir, the pancakes here turn out very thin and tender, so you can wrap the filling in them or simply eat them with sauces.

1) Pancakes with milk. Thin pancakes with milk

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.

• Milk 500 ml
• Eggs 3 pcs.
• Wheat flour 1.5 tbsp.
• Sugar 0.5 tbsp. l.
• Salt 0.5 tsp.
• Vegetable oil 1-2 tbsp. l.

How to cook thin pancakes with milk

1. Beat the eggs, add 200 ml of milk, salt, sugar and mix.
2. Add sifted flour.
3. Add the remaining milk and stir until smooth.
4. Lightly grease a well-heated frying pan with vegetable oil and pour in a portion of the dough.
5. Fry the pancake until it becomes golden crust below.
6. Turn it over and cook the other side.

The pancake dough should have the consistency of liquid sour cream or cream. But in any case, it should not resemble water in consistency.

2) Sugar pancakes

Sugar pancakes are very tender, tasty and aromatic. They go well with condensed milk, honey, your favorite jam or sour cream. And the kids always ask for more.

• Wheat flour 1 tbsp.
• Milk 0.5 l
• Eggs 3 pcs.
• Sugar 3 tbsp. l.
• Vegetable oil 2 tbsp. l.
• Salt 1 pinch

How to make sugar pancakes

1. Sift the flour through a sieve, separate the yolks from the whites. Combine the yolks with milk and mix thoroughly. Add flour and knead the dough.
2. Beat the whites into a strong foam.
3. Add the whites to the dough and stir until smooth.
4. Place the frying pan on the fire and brush with oil using a silicone brush.
5. Pour in the batter and fry the pancake on both sides.
6. When the pancake is baked, without removing it from the pan, pour a teaspoon of sugar into the middle.
7. Fold the pancake into quarters and serve.

Add fruits, berries, a scoop of ice cream, whipped cream, caramel or your favorite to your pancakes. sweet sauce, and enjoy every bite of this deliciousness.

See the full recipe with step-by-step photos here.

3) Pancakes with milk and soda

Probably every housewife has her own secrets on how to achieve beautiful pattern on pancakes. One of the simplest is using baking soda. And how to make rosy pancakes that will please the eye?

• Wheat flour 1 tbsp.
• Chicken eggs 2 pcs.
• Milk 0.5 l
• Granulated sugar 3 tbsp. l.
• Salt 1 pinch
• Soda 1 tsp.
• Vinegar 1 tsp.
• Sunflower oil 2 tbsp. l.

How to cook pancakes with milk and soda

1. Heat the milk to 40ºC, pour into a bowl and beat in the eggs.
2. Add salt, sugar and thoroughly beat the mixture with a mixer until fluffy foam.
3. Quench the baking soda with vinegar and add it to the mixture.
4. Add the sifted flour and beat the dough until smooth.
5. Add sunflower oil to the dough and beat. Let stand for 20 minutes.
6. Pour the batter into a well-heated and greased frying pan or pancake maker in a thin layer and bake the pancake on both sides.

Pancakes with milk and soda are a tasty and aromatic dish that is very easy to prepare and a pleasure to eat. Thin, tender, patterned pancakes, flavored with butter and drizzled with honey... Well, what could be better if you suddenly want something delicious for tea?

See the full recipe with step-by-step photos here.

Pancakes with cinnamon are a fragrant and tasty delicacy that you can treat yourself and your loved ones not only on Maslenitsa, but at any other time.

• Wheat flour 200 g
• Milk 1 tbsp.
• Chicken egg 2 pcs.
• Ground cinnamon 1 tsp.
• Granulated sugar 2 tbsp. l.
• Vanilla sugar 1 tsp.
• Vegetable oil 1 tbsp. l.
• Soda 1 tsp.

How to make cinnamon pancakes

1. Beat eggs with sugar until stable foam.
2. Add milk and mix well.
3. Mix flour with cinnamon and vanilla.
4. Combine flour and liquid and stir.
5. Pour in vegetable oil and add soda.
6. Beat the dough again and let it sit for a while.
7. Bake pancakes in a frying pan.

These easy-to-prepare pancakes will be a great addition to your breakfast and will provide excellent company with a cup of aromatic tea or coffee. Delicate and ruddy pastries with a unique aroma of cinnamon are a tasty morsel for both children and adults.

See the full recipe with step-by-step photos here.

5) Vanilla pancakes with milk

If you don’t have a suitable recipe for vanilla pancakes in your culinary repertoire, then use this one. The pancakes turn out very thin, soft and appetizing, with a delicate vanilla aroma.

• Milk 1 l
• Chicken eggs 2 pcs.
• Wheat flour 270 g
• Granulated sugar 3 tbsp. l.
• Vegetable oil 3 tbsp. l.
• Salt 0.5 tsp
• Soda 0.5 tsp.
• Vanilla sugar 1 tsp.

How to make vanilla pancakes

1. Heat the milk.
2. Beat eggs, add granulated sugar and vanilla sugar, salt and soda.
3. Mix all ingredients.
4. Add vegetable oil and mix again.
5. Pour in a third of the milk and stir.
6. Add flour and pour in the remaining milk.
7. Stir and leave for half an hour.
8. Grease a frying pan with vegetable oil and fry on both sides.

Many people think that making pancakes is a very difficult and long process. Perhaps the first pancake will be lumpy, but with experience you will be able to quickly prepare this delicious dish.

See the full recipe with step-by-step photos here.

Pancakes according to this recipe are not with onion sauce, but with onions directly in the test. Interested? Then run to the kitchen and cook these delicious pancakes!

• Chicken eggs 4 pcs.
• Onions 3 pcs.
• Milk 1 tbsp.
• Boiled water 1.25 tbsp.
• Rye flour 1 tbsp.
• Coarse wheat flour 2 grades 1 tbsp.
• Salt 0.5 tsp.

How to cook onion pancakes

1. Beat eggs with salt.
2. Chop the peeled onion and grind in a blender.
3. Add the onion puree to the eggs, add the milk and whisk.
4. Sift flour into ingredients and whisk.
5. Add hot water and whisk one last time.
6. Fry on both sides.

These pancakes can be served with herbs, sour cream, salmon and any sauces. Bon appetit!

See the full recipe with step-by-step photos here.

7) Pancakes with coconut flakes

Absolutely everyone loves pancakes, and every housewife has her own proven recipe for making them. By varying the dough composition, shape and thickness, you can create many new recipes. This recipe will help you prepare thin pancakes with milk and coconut flakes.

• Wheat flour 1 tbsp.
• Milk 2 tbsp.
• Refined vegetable oil 2 tbsp. l.
• Egg 1 pc.
• Sugar 2 tbsp. l.
• Coconut flakes 100 g

How to make pancakes with coconut flakes

1. Sift the flour.
2. Add sugar and beat in an egg.
3. Add vegetable oil and heated milk.
4. Mix all ingredients thoroughly.
5. Heat a frying pan, pour in the dough, add coconut flakes on top of the dough and bake pancakes.

Coconut flakes are very often used in confectionery. It can be added to cakes, pastries, rolls, fillings, and simply decorate finished products. This ingredient also gives pancakes its unique taste.

See the full recipe with step-by-step photos here.

You can vary pancake recipes endlessly: experiment with spices, add new flavors, change proportions. And one day you will definitely find your unique recipe for perfect pancakes!

How to cook pancakes: 11 simple recipes

Beginning housewives have difficulty preparing pancakes. After all the manipulations, they turn out dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: classic

• granulated sugar - 55-60 gr.
• milk (fat, from 3.2%) - 0.5 l.
• chicken egg - 2 pcs.
• flour - 210 gr.
• salt - 7 gr.
• butter - 60 gr.

1. Pancakes are prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
2. Place the eggs in a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, mix again.
3. You should not pour in all the milk at once, since the dough with a thick consistency is easier to knead and turns out without lumps. Now sift the flour and add it to the eggs.
4. Bring the dough until smooth, eliminating large clots. Pour in the remaining milk and mix the contents again. Melt the butter in the microwave, add, stir.
5. The dough should be very liquid, don't be alarmed. Start frying. Choose a frying pan with a non-stick coating, or you can use a cast iron tool.
6. Place the dishes on the stove and heat them up. Dip a silicone brush into vegetable oil, then grease the pan. The action is carried out one (!) time.
7. Scoop some dough into a ladle and hold it in one hand. Second, lift the frying pan, at the same time pour the dough into the middle of the oven and roll the pancake over the entire surface using rotational actions.
8. Reduce power to between medium and maximum. Fry the pancake until its edges darken. Then turn it over to the other side with a spatula and cook until done.
9. In about 2 minutes the pancake will be cooked through. Place it on a flat plate and brush with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

• milk with fat content from 2.5% - 730 ml.
• baker's yeast - 1 package (22-24 gr.)
• egg - 3 pcs.
• flour - 280 gr.
• salt - 8 gr.
• butter - 90 gr.
• drinking water - 240 ml.
• granulated sugar - 45 gr.

1. Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then add the yeast.
2. Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel and keep warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (whites will be needed later), grind them with the remaining granulated sugar and salt. Combine with oil, send the mixture to the brewed dough.
4. Remove the milk from the refrigerator and allow it to come to room temperature. Then start pouring small portions into the main mass and stirring at the same time.
5. Sift the rest of the flour and add it to the dough. Leave it warm to rise. Now add salt to the whites, beat them with a mixer, and add them to the raised dough. Leave again for about an hour.
6. Start frying the pancakes. Choose a frying pan that is not very large in diameter (a pancake pan with low sides is ideal). Dip a silicone baking brush into vegetable oil and grease the pan.
7. Melt a heatproof bowl, then scoop out some of the batter and pour it into the middle. Immediately start rotating the pan in a circular motion so that the mixture spreads.
8. Bake on medium until edges darken. Then turn the pancake over and continue cooking. After all the manipulations, place the product on a flat plate and grease with oil.

• sunflower oil - 60 ml.
• kefir (fat content - 3.2%) - 260 ml.
• butter - optional
• granulated sugar - 60 gr.
• boiling water - 240 ml.
• soda - 6 gr.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 245-250 gr.

1. Sift the flour, combine it with sugar and soda. Cool the eggs separately, grind them with salt, beat with a mixer until foamy. Don't stop stirring, add kefir and boiling water.
2. Pour flour into the egg mixture and add it in small portions. Break up any lumps with a fork. Cover the bowl with the dough with a waffle towel and leave for a third of an hour.
3. When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add cream if desired (about 30 g). Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan. Heat it, then use a silicone brush to grease it with vegetable/butter oil. Set the burner to the middle mark.
5. Scoop out the dough with a ladle and lift the pan over the stove. Pour the mixture into the center of the dish and immediately begin making circular movements with your hand. The mixture should spread towards the sides of the pan.
6. Place the pan on the fire and cook the pancake until the edges are browned. When this happens, use a spatula to lift the dough and turn it over. Cook for another 2-3 minutes. Place on a plate and brush with butter.

• flour - 300 gr.
• water - 380 ml.
• salt - 6 gr.
• apple cider vinegar - 25 ml.
• sugar - 30 gr.
• vegetable oil - 60-70 ml.
• soda - 8 gr.

1. Reheat drinking water up to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
2. Add the bulk ingredients into the water in small portions. Don't stop stirring, otherwise the mixture will curl into lumps. Break up the tubers with a fork or whisk.
3. Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
4. Scoop up the homogeneous dough with a ladle, lift the pan, and pour the thick mixture into its center. Immediately roll out to the edges, making circular movements with your hand.
5. Bake the pancake on power between high and medium until the edges are browned. Then turn over with a spatula and continue cooking for another 2-3 minutes.
6. After the allotted time has passed, place the dessert on a plate and brush with butter. Cool, sprinkle with powdered sugar if desired, or wrap in an envelope with jam.

• flour - 240 gr.
• sparkling mineral water - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• boiling water - 240 ml.
• salt - on the tip of a knife

1. Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose regular mineral water.
2. Sift the flour, add salt and granulated sugar. Pour in the soda in a thin stream and stir with a fork at the same time. When you have eliminated all the lumps, cover the bowl with the dough with a towel and wait half an hour.
3. This period is allotted for infusing the mass. Boil water, mix 240-250 ml of boiling water. with vegetable oil. Pour into the raised dough and knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying pan and scoop out a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
5. When the mass spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over and cook until done. Remove the pancake from the heat, brush with butter, and serve with honey or jam.

Pancakes with beer and milk

• milk - 240 gr.
• egg - 2 pcs.
• salt - 3 gr.
• flour - 250 gr.
• wheat beer - 240 ml.
• granulated sugar - 30 gr.
• vegetable oil - 120 ml.
• soda - 7 gr.

1. In a separate bowl, mix eggs, granulated sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature and add to the eggs. Then pour in the beer.
2. Keep stirring. Pass the flour through a sieve and add it in small portions to the liquid mixture. Make sure the dough is homogeneous, it should become thick.
3. After final beating, let the mixture stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and grease it with oil.
4. Scoop a portion of dough into a ladle, pour it into the center of the dish, and immediately roll it out in a circle. Bake on the middle mark for 2 minutes, then flip to the other side. Fry until done, another 1 minute.

• soda - 8 gr.
• egg - 2 pcs.
• flour - 360 gr.
• Ryazhenka - 400 ml.
• granulated sugar - 60-70 gr.
• vegetable oil - 90 ml.
• salt - 1 gr.

1. In a deep plastic bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk and mix the mixture again with the mixer. Add baking soda.
2. Beat the mixture, sift the flour, add it a tablespoon at a time into the total mass. Stir the ingredients to remove any lumps. Add vegetable oil to finish preparing the dough.
3. If the composition turns out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml. beat the mixture well with a whisk.
4. Grease the pan once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the mixture to the sides to get a round pancake.
5. Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes spongy, turn it over and bake until done, 1 more minute. When serving, brush with oil.

• butter - 70 gr.
• salt - 8-10 gr.
• flour - 600 gr.
• vegetable oil - 55 gr.
• granulated sugar - 80 gr.
• milk (fat content from 3.2%) - 1 l.
• soda - 6 gr.

1. Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, and salt. After this, vegetable oil and half the volume of milk are poured in.
2. Boil the remaining milk and gradually pour it into the already kneaded dough in a thin stream. Place the butter in a frying pan and heat it at maximum power.
3. Then lower the burner to the middle level. Pour a portion of dough into the center of the pan and roll it out to the sides of the pan. Bake for 2 minutes, then turn over and finish cooking.
4. It is important to ensure that when frying on the first side there is no batter on the surface of the pancake. Otherwise, you will tear it before you have time to turn it over.
5. After cooking, grease the pancake with butter and place on a plate. Proceed to fry the remaining portions, serve dessert with berries, condensed milk or jam.

• cocoa powder - 30 gr.
• milk - 360 gr.
• flour - 120 gr.
• granulated sugar - 100-110 gr.
• butter - 60 gr.
• egg - 2 pcs.
• baking powder for dough - 13 gr.

1. Place the butter in a bowl, melt it in a water bath or use microwave. In another bowl, combine baking powder, cocoa powder, and double-sifted flour.
2. Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
3. Completely eliminate all lumps, otherwise the pancakes will turn out uneven. When the dough is ready, let it rest for a third of an hour. After this period, select a frying pan of a suitable size and heat it.
4. Dip a silicone pastry brush into vegetable oil and brush the bottom of a heat-resistant dish. Use a ladle to scoop up some of the dough, pour it into the center of the pan, and immediately begin rolling out to the edges.
5. Bake for 2-3 minutes until edges darken. Next, turn over to the other side with a spatula and cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

• vanilla sugar - 20 gr.
• flour - 245 gr.
• cocoa powder - 60 gr.
• milk - 470 ml.
• salt - on the tip of a knife
• egg - 1 pc.
• granulated sugar - 50 gr.

1. In a deep bowl, combine the egg, vanilla sugar, and flour sifted several times. Add regular sugar and grind until smooth. Divide the dough into 2 equal sections.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous; for convenience, use a blender or mixer.
3. Now start frying the pancakes, they will turn out two-colored. Grease the pan with vegetable oil using a silicone brush.
4. Take half a portion of light dough into a ladle and pour it onto right side dishes. Now scoop up the cocoa mixture and place it on the left side.
5. Rotate the pan in a circular motion to spread the batter. Only then place the heat-resistant cookware on the stove and heat it up. Fry for 3 minutes, turn over. Serve with sour cream and berries.

Pancakes with cheese and herbs

• hard cheese - 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• full fat milk - 525 ml.
• baking powder for dough - 15 gr.
• vegetable oil - in fact
• flour - 245 gr.
• dill - 45 gr.
• granulated sugar - 25 gr.

1. Break the pre-cooled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to form a thick foam. Pour in the milk and stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then pour in vegetable oil.
3. When the dough is ready, leave it for half an hour. While the mixture sits, grate the cheese, wash and chop the dill. Mix the ingredients together and send to the test.
4. Start cooking. Choose a medium-sized frying pan. Heat it, add butter inside, rub it along the bottom. Pour a portion of dough into the center of the dish and roll it out.
5. Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake. Bring it to readiness and serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, and maple syrup, which helps emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes with milk

Fluffy milk pancakes without yeast recipe

Today is the first day of Maslenitsa, and therefore the topic “How to cook pancakes” is very, very relevant. Of course, we bake pancakes at other times, but during Maslenitsa week this ritual becomes something of an old Russian tradition that we support, thereby maintaining a connection with our culture. And considering that most often pancake dough is prepared with milk, my recipe is appropriate.

Bake pancakes with milk It's not difficult at all. The question is what we call pancakes. As a rule, pancakes are considered thick, fairly dense dough products. Traditionally, pancake dough was mixed with full-fat milk, sour cream, and buckwheat flour. Some recipes for making pancakes involve yeast dough technology.

All this is great, but almost irrelevant in our time. Buckwheat flour itself is very difficult to knead and is not so common. Therefore, it is not recommended to bake pancakes entirely with buckwheat flour; it is better to mix it in equal proportions with wheat flour. And the cooking process yeast dough for pancakes it lasts for several hours, instead of the possible 10-15 minutes.

And finally, I believe that using sour cream or very full-fat milk for pancakes is again possible, but not necessary! They turn out too filling, and considering that we often eat pancakes with filling, or dipped in sweet and fatty sauces, this is a very heavy and fatty food!

It seems much more acceptable to prepare pancake dough with milk, or with milk diluted with water in a ratio of 3:1, without yeast. At the same time, I call pancakes everything that turns out as the final product in a frying pan. It would be more accurate to call them pancakes, because... they are very thin, lacy, delicate, soft, easy to roll and stuff, and do not tear.

On the Internet, in cookbooks, you can find many options for preparing dough for pancakes and pancakes. Now this diversity even surprises me, but at the beginning it scared me. I thought I would have to try all these options to come up with my universal one. However, having taken a closer look at this whole “pancake business”, I realized that you just need to know general rules baking pancakes without paying much attention to the original recipe.

These are the rules and step by step recipe preparing pancakes with milk with photographs (all proportions are given for 15-20 pancakes):

Products for 15-20 pancakes

• 2 pcs. Eggs
• 0.5 l Milk
• 1 cup flour
• 3 tbsp. Vegetable oil
• 1 tbsp. Sugar
• 1/2 tsp. Salt

Preparation

1. 1 Remove the milk and eggs from the refrigerator in advance (about half an hour), they should be at room temperature at the moment you start preparing the pancakes.
2. 2 Start simple: mix eggs with sugar and salt in a bowl. The more eggs you add to the dough, the denser and rubberier it will be. The optimal number of eggs in pancake batter is 2-3. It is better to add sugar even if the pancakes are unsweetened filling. Just add only 1 tablespoon of sugar in this case. This way the pancakes will be tastier, but not sweeter.
3. 3 Pour milk into the eggs. It is better to do this in a large deep bowl. Mix everything thoroughly and beat with a whisk (or mixer).
4. 4 Add flour SLOWLY, in small portions. It is best to sift the flour through a sieve, holding it higher above the bowl so that the flour is well saturated with oxygen. This is necessary to ensure that your pancakes or pancakes are tender and have a nice texture. Immediately stir the dough thoroughly with a whisk so that there are no lumps. Flour must be added until the dough reaches the consistency of liquid sour cream. The main thing is not to miss this moment. The dough should be such that it spreads easily over the pan without being too liquid.
   
   
5. 5 I know about the principle “add liquid to flour, and not vice versa.” I can say that I tried to do it “the right way” and I didn’t like it! Those. Of course, the pancakes turned out and the dough was okay, but, to put it mildly, I was not delighted. If you add milk to flour, it is more difficult to stir the mixture, it is more difficult to stir lumps, and the whole process takes much longer. In general, I decided that I would do as I like, namely: add flour to the liquid. But this only applies to pancake dough!
6. 6 Some housewives advise adding baking soda to the pancake batter or loosening it. Like, this will affect the “circularity” of the pancakes. I can't say that I noticed a difference, because... I tried baking pancakes this way and that way. That’s why I don’t include baking soda or baking powder in my recipe.
7. 7 At the end, add vegetable oil to the dough and mix well. This is done for a very clear purpose: so that when baking the pancakes do not stick to the pan and turn over easily. If you start baking pancakes and suddenly the first or second pancake sticks to the pan and doesn’t turn over well, just add a little more vegetable oil to the remaining dough, this will help!
8. 8 The dough is ready, now let's move on to baking. Before baking the first pancake, you need to thoroughly heat the pan. Whatever it is, cast iron or Teflon, it needs to be heated 100 percent. The best way to do this is to pour a thin layer of coarse salt into a frying pan and heat it over high heat until the salt darkens. Then, using a paper napkin, clean the pan from salt, grease it with vegetable oil (also using a napkin) and start baking.
9. 9 Ideally, everything should turn out exactly like this: you grease a heated frying pan with vegetable oil once and then bake pancakes on a dry pan. The fact that the dough already contains oil will prevent them from sticking to the pan.
10. 10 Pancakes should be baked over medium, even low heat. Remember: pancakes are not fried, but baked!
11. 11 Using a ladle, pour some of the dough into the pan, holding it so that the dough spreads evenly around the circle. This must be done quickly, as the dough sets instantly. Bake the first side for 2-3 minutes.
    
    
12. 12 Pry it with a wooden spatula and turn it over to the other side. Bake for another 3 minutes.
    
    
13. 13 Place the pancakes on a plate and grease with butter. I usually also cover them with a lid on top. This is done so that the edges of the pancakes become soft. Plus, they will stay warm longer this way.
    
    

Well, that seems to be all. I wish you a delicious Maslenitsa! And I will be glad to know your secrets of making pancakes, after all, every housewife has her own wisdom. Write in the comments and share your knowledge!

Pancakes can be a decoration for a festive table and an excellent everyday breakfast; a children’s menu is unlikely to be complete without them, and Maslenitsa is completely unimaginable. How to cook pancakes? There are several recipes for preparing this dish. In addition, pancakes can be savored solo or make a delicious “wrapper” for delicacies.

How to cook pancakes with milk

All recipes for making pancakes with milk use approximately the same products, but even slight variations and differences in frying technology can affect the final result. Pancakes with milk are a kind of classic of the genre. In addition to one liter of this product, the dough contains the following ingredients:

• chicken eggs – 3 pcs;
• flour – 300 g;
• granulated sugar – 3-4 tbsp. l.;
• baking powder – 2 tsp;
• salt - a pinch;
• oil plant origin– 3 tbsp. l.

Preparation:

1. It is convenient to use a deep bowl to knead the dough. You need to break eggs into it and grind them with sugar. There is no need to be zealous, because fluffy foam is not appropriate here. You can beat the mixture with a whisk, blender or mixer.
2. Pour milk in a thin stream. It can be reheated, but should not be boiled or heated to too high a temperature. In this case, the added flour will form a hard lump.
3. To make the pancakes thin and tender, you can sift the flour directly into the egg mixture. There is no need to interrupt the beating process. You need to continue this until all the lumps disappear.
4. Add salt, baking powder and vegetable oil. The last component will prevent the pancakes from sticking to the hot surface.
5. The frying pan needs to be well heated and greased with sunflower oil. You only need a little bit of it to just eliminate the dryness of the vessel.
6. Then, using a ladle, type batter and gradually pour it into the pan, turning it so that the liquid spreads evenly along the bottom.
7. Pancakes need to be fried on both sides until golden brown.
8. Each prepared pancake needs to be greased with butter.

How to cook pancakes with kefir

Delicious pancakes are also made with kefir. Many people believe that they are inferior to their “dairy” counterparts, as they turn out thick and greasy.

In fact, to prevent kefir pancakes from becoming lumpy, you need to know not only the correct recipe, but also some tricks for preparing this dish.

Required Ingredients to prepare pancakes with kefir:

• kefir – 3 tbsp;
• chicken eggs – 2 pcs;
• flour – 8 tbsp. l.;
• starch - 4 tbsp. l.;
• granulated sugar – 2 tbsp. l.;
• salt – 0.5 tsp;
• soda – 0.5 tsp.

How to cook:

1. Pour kefir into a bowl and pour soda into it. Leave the ingredients for a few minutes.
2. At this time, in another container, mix the yolks with sugar and beat well by hand or using the appropriate technique. After this, add flour and starch, without ceasing to stir the mass diligently.
3. Add kefir to the prepared mixture in small portions, stirring the dough first with a spoon and then with a mixer until smooth. Then you need to add the whipped whites, salt and butter.
4. You can start frying. It is best to stack the finished pancakes.

The taste of “kefir” pancakes is not inferior to their relatives made with milk. They turn out more satisfying and go better with various fillings.

How to cook pancakes with water

Even if there is no suitable fermented milk base for the dough in the refrigerator, and the upcoming dinner cannot be imagined without pancakes, you can cook them using ordinary boiled water.

Products, necessary for cooking pancakes on water:

• water – 0.5 l;
• chicken eggs – 3 pcs;
• granulated sugar - 2 tbsp. l.;
• flour – 2 tbsp. ;
• vinegar – 1 tsp;
• salt - a pinch.

Process:

1. Kneading begins, as in previous recipes, with eggs. They need to be broken into a deep bowl and whisked.
2. Then you need to pour in water and mix the mass thoroughly.
3. Salt, sugar and soda slaked with vinegar are added to it. Mix everything thoroughly again.
4. Then you can add flour without ceasing to stir the mass. The dough is ready!

Although you can also add a couple of tablespoons of vegetable oil to it. Or replace this ingredient with lard - you need to grease the pan with it before each pancake.

This recipe makes the pancakes thin and tender. The effect can be enhanced by periodically stirring the dough, which will provide it with good oxygen saturation. To do this, you need to scoop the dough and pour it back into the bowl.

How to cook pancakes with yeast

Pancakes are an old Slavic dish. It was not only considered a tasty and satisfying meal, but also symbolic. After all, the pancake is round, warm and pleasant, like the sun. The nutritious product was held in high esteem not only by our ancestors. Modern residents of megacities also enjoy pancakes with pleasure. And there are a lot of cooking options, one of which is based on yeast.

Those who decide to cook pancakes with yeast should pay attention to ensure that they are fresh. This will be confirmed by their pleasant aroma, as well as by the starchy coating that immediately appears after rubbing them with your finger.

In addition to one packet of yeast, the following products are required:

• flour – 400 g;
• milk – 0.5 tbsp;
• egg – 1 pc;
• vegetable oil – 2 tbsp. l.;
• sugar – 1 tsp;
• salt – 1 tsp.

How to cook:

Cooking real yeast pancakes begins with dough. This is a batter made from flour and milk.

1. Most of the milk needs to be heated to a temperature of 40 degrees. Then you need to add the yeast, while stirring the milk until it is completely dissolved.
2. Next, flour and sugar are added. The mass is stirred again so that there are no lumps.
3. The prepared dough should have a consistency similar to sour cream. It needs to be placed in warm place, covered with a napkin or towel for half an hour. During this time it will rise several times. While the dough is suitable, it is important that the kitchen is stable warm temperature, and there were no drafts.
4. You need to add the remaining sugar and butter to the risen dough. Mix everything thoroughly.
5. Then beat in the egg and start using the whisk again until the dough becomes homogeneous.
6. Milk is added to this mass, which will make the consistency similar to kefir. The dough should be left for another half hour in a secluded place.

After this, you can start frying in a hot and oiled frying pan.

How to cook pancakes without eggs. Lenten pancakes - recipe

Although Fasting plays an important role in the life of every Christian, this does not mean that at this time you need to give up your favorite pancakes. Unless, of course, they are prepared according to a special Lenten recipe.

This method of preparation makes the dough literally stick to its word of honor, because there are pancakes without milk, eggs and other quick ingredients. However, this does not in any way affect their deliciousness and satiety. Such recipes can be used by those who watch their figure, but do not want to give up their favorite delicacy.

For eggless pancakes you will need the following products:

• milk – 400 g;
• water – 450 g;
• flour – 300 g;
• granulated sugar – 4 tsp;
• salt – 1 tsp. l.;
• slaked soda with vinegar - 1 tsp;
• butter – 60 g.

Preparation:

1. Beat 100 g of water, milk, salt, sugar, flour and soda with a mixer or whisk. To give the product airiness, it is advisable to sift the flour.
2. Then add melted butter, as well as about 200 g of cooled boiled water and boiling water.
3. Mix the mixture thoroughly and begin working directly at the stove.

This recipe is very simple. Minimal time and food costs allow you to prepare an excellent snack or “independent” dish. But still, with this composition, it does not qualify as a Lenten meal. In order to eat pancakes without violating church prohibitions, the dairy component must be excluded from the recipe.

Lenten pancakes with soda

Lenten pancakes can be prepared with soda (sweet water or mineral water). For this you need the following ingredients:

• highly carbonated water – 1 tbsp.;
• mukat – 1 tbsp;
• boiling water – 1 tbsp.;
• vegetable oil – 2 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• salt - a pinch.

What to do:

1. The process of kneading dough begins with sifting the flour.
2. You need to add salt and sugar to it, then fill it with soda and leave it in a covered container for half an hour.
3. After this time, you need to pour a glass of boiling water and vegetable oil into the mixture.
4. Mix everything thoroughly, the dough is ready for baking.
5. These pancakes are fried just like regular ones.

How to cook thin, thick, openwork, fluffy, hole-in-the-hole pancakes

The recipes listed above make it possible to prepare different densities and appearance pancakes. With milk they turn out thin, but if you try hard and strictly follow the recipe, then a slight thickness can be achieved using a kefir base.

Lovers of thick pancakes, similar in taste to pancakes, will also have to stock up on kefir to prepare the delicacy.

To make the dish fluffy and airy, during the cooking process you need to separate the whites from the yolks. To make pancakes in a hole, the basic recipe is with warm milk.

Openwork pancakes can become a real masterpiece. They require a certain skill, patience and a great desire to surprise your beloved husband or child. Any recipe can be used for preparation, but it is better to stick to the classic first cooking option.

The prepared pancake mixture should be placed in something similar to a pastry syringe. You can make it yourself from available materials.

A ketchup bottle or a regular plastic bottle with a hole cut in the cap will do. You can also use a milk carton with a neatly cut corner.

The dough is poured into the selected container and a pattern is quickly drawn on a heated frying pan. First you need to complete the contours, and then fill in the middle. The “picture” must be fried on both sides, carefully turning over with a spatula.

There can be a lot of image ideas. For example, you can “draw” an openwork heart for your loved one, bake pancake flowers for your daughter, and create a car in a frying pan for your son. It is important to involve imagination and diligence in the process.

For those who like pancakes with jam, preserves, honey, you can cook pancakes with holes. The filler will flow into the small holes and make the taste of the dish even more rich.

Such “pores” are obtained if the dough is well saturated with oxygen. To do this, you need to add slaked soda or baking powder to it, and also do not forget to stir the mass.

How to cook pancakes with cottage cheese, meat, minced meat

You can wrap the filling in both thin and thick pancakes. Many people remember the taste from childhood - pancakes with cottage cheese. This filling is very easy to prepare. To do this, mix cottage cheese with sugar and raisins.

You need to add ingredients according to your taste - some people like it sweeter, while others don’t allow themselves to go wild.

Before combining cottage cheese with raisins, the latter must be thoroughly washed and allowed to soak for several minutes. hot water. You can add vanilla sugar. It will add a soft and unobtrusive aroma to the dish.

The prepared filling is placed in the middle of the pancake. The “wrapper” is then folded like an envelope or rolled up like a roll. In the second case, the filling needs to be laid out more towards one of the edges, freeing up the space opposite. This will allow you to roll the roll well, and the filling will be symmetrically located in the pancake.

If you want to cook pancakes with meat, you need to boil and cool the beef. During the cooking process, you need to salt it, add a little allspice and a bay leaf. The meat must be chopped with a knife or using a blender. Add onion rings fried until golden brown to the meat mixture. Then the filling can be wrapped in a pancake.

You can stuff pancakes. In this case, any low-fat minced meat can be used as a filling: chicken, beef, etc. It's easy to prepare. In a frying pan sunflower oil sauté finely chopped onion. You can add a couple of cloves of garlic and herbs. Next you need to add the minced meat and fry it until cooked. Let the filling cool to make it easier to wrap it in pancakes.

It is noteworthy that pancakes need to be fried on only one side if a meat product is to be wrapped in them. When the filling is placed, the pancake envelopes are fried on vegetable oil until crispy.