You've never made pancakes like these before: a recipe for pancakes made with beer and pancakes made from millet porridge
...Continuing to beat, gradually pour in the milk. Add soda and salt. Add flour little by little, stirring constantly to avoid lumps. The dough should resemble the consistency of thin sour cream. At the end of the kneading, add vegetable oil and mix again. Heat the frying pan and pour a thin layer of dough onto it. You only need to grease the pan with vegetable oil before the first pancake. Bake the pancakes for 25–30 seconds on one side and another 15–20 seconds on the other. Pancakes without yeast with beer, recipe Adding beer to pancake dough makes them more porous and airy. And the taste of such pancakes is richer and more intense. Beer pancakes are delicious with salty and meat fillings: salmon caviar, lightly salted...

Pancake dough and yeast pies with cabbage, potatoes, meat - recipes by Elena Magnenan

Pancakes. The recipe is local, so to speak, family))).

You need to mix: 10 heaped wooden spoons of white flour (this means a standard wooden spoon, not big, not small. If you don’t have one, then add 15 heaped tablespoons), a full handful of sugar, 2 tsp. salt without a slide, 1 tsp. soda, 4 wooden spoons of vegetable oil (or, probably, 6 tablespoons), 3 eggs, 0.75 liters of milk at room temperature. Mix either with a mixer or in a blender. I mix in a blender in 2 steps, because... The volume is large and my blender can't handle it...

Pancake recipes with photos. Pancakes with salmon, pancakes with peach

During Maslenitsa week, Maxim Goryachev (cafe "Kusochki" offers recipes for delicious pancakes with savory and sweet filling. You can try them on the cafe menu from February 20 to 26. We take out the pancake dough, 500 ml of milk and 2 eggs from the refrigerator in advance so that they can be purchased room temperature. Beat the eggs into a bowl, mix a tablespoon and a pinch of salt with sugar, add sugar - even if we use unsweetened filling, it will make the dough tastier.

Milk - 300 ml Water - 100 ml Flour - 250 g Sugar - 5 g Butter - 5 g For filling: Apple - 400 g Butter - 8 g Cinnamon - 4 g Vanilla - 4 g Sugar - 60 g For pancakes, beat eggs with salt and sugar, add milk and pre-sifted flour. Continue beating until smooth, then begin adding water, stirring the dough with a spoon. The dough should be as thick as homemade sour cream. To avoid greasing the pan during frying, add melted butter to the resulting dough. For the filling, melt the sugar in a saucepan with butter and add the purified...

Pancake filling recipes

rnd=-464000576 Pancakes are delicious, of course, on their own, but adding filling to them makes them even tastier. Today I bring to your attention recipes for filling pancakes, so that every day of Maslenitsa (and not only) you can delight your loved ones with more and more new tastes of such a familiar and beloved dish. Pancakes can be prepared in different ways. Popular, for example, today are thin pancakes made with milk or water, openwork pancakes, surprisingly tender custard pancakes, fluffy pancakes made with yeast or...

Pancakes from Yulia Vysotskaya. Blog of user dgonke on 7ya.ru

Culinary programs with Yulia Vysotskaya are extremely popular among domestic TV viewers. This is not surprising, because Julia tries to present even the most complex recipes in a very accessible way in each issue. So today, housewives prefer to make many familiar dishes according to the recipes of the famous TV presenter. Let's, for example, learn how to cook pancakes from Yulia Vysotskaya. Pancakes [link-1] are perhaps one of the most “Russian” dishes, along with cabbage soup, porridge, pies...

Pancakes with sour milk, delicious.

Products: 1 liter of sour milk at room temperature (sour milk, not kefir, curdled milk, etc.) 2-3 eggs (see size) 2-4 tbsp. sugar (depending on the filling - sweet or not, pancakes with 4 tablespoons of sugar are good with sour cream or sour berry jam) a good pinch of salt half a teaspoon of soda 5 tbsp. sunflower oil premium flour (the amount of flour depends on the quality of the milk and on the size of the eggs and on the density of the flour itself and can vary VERY much, for me...

Maslenitsa is just around the corner, and I’m not ready. I continue to search for the perfect pancake recipe. Thin, lacy and without yeast. And also teach me how to bake buckwheat pancakes. They don't work for me. At all. Thanks everyone for the advice.

Discussion

I bake with buckwheat flour 1:1 with wheat flour (buckwheat alone is not allowed), 1 egg, sugar by eye, milk, flour too, salt, olive. oil. And yesterday I found a lot of recipes for all kinds of pancakes, [link-1] now I experiment every day), it’s been a busy week, my children are happy!

Give me a recipe using fresh kefir.

Homemade cakes. Blog of user Raquel Meller on 7ya.ru

🎂6. Cake "Banana Delight" Ingredients: - 1 tbsp flour - 1 tbsp sugar - 1/4 tsp vanilla - 4 eggs - 200 gr. not dry cottage cheese (I have low-fat) - 200 gr. sour cream - 4 bananas - 4-5 tbsp sugar - jam (optional) Preparation: Prepare the sponge cake. First, sift the flour, preferably 2 times. We separate the beams from the yolks. Pour the yolks into a separate bowl, and the whites into a large container. Beat the whites, gradually, without ceasing to beat, add sugar to them, one spoon at a time, add...

Funny pancakes

FUN PANCAKES Ingredients: milk - 500 ml, eggs - 3 pcs, flour - 280 g, sugar - 1-2 tablespoons, salt - 1 teaspoon (without a slide), vegetable oil - 3 tablespoons, butter for greasing the finished pancakes View on Yandex.Photos How to prepare: Break eggs into a bowl, add salt and sugar. Stir with a whisk or fork until smooth (no need to beat). View on Yandex.Photos Advice. If you prepare sweet pancakes, you can add 2-2.5 tablespoons to them...

Pancake cake "Mocha"

I think it's a great idea: chocolate pancakes and coffee cream. And what a delicious result - pancake cake! Pancakes ingredients: Milk 700 ml Flour 1.5 tbsp. Dark chocolate 100 g Egg 3 pcs. Sugar 1 tbsp Salt 1/3 tsp Rum 2 tsp. Slaked soda 1/2 tsp. Cream: Heavy cream 33% 500 ml Cream cheese (or full-fat spreadable cottage cheese) 500 g Powdered sugar 1.5 tbsp. Espresso coffee (or 1 tbsp good instant coffee) 50 ml Chocolate for decoration 40 g Cocoa for sprinkling 1 tsp...

The best recipes for pancakes and pancakes!.

Proven, most delicious pancake recipes with photos from culinary experts. Custard pancakes with kefir Ingredients Kefir 1% 800 ml Egg 2 pcs. Flour 350-400 g Cool boiling water 220 ml Sugar 1.5 tbsp Soda 1 tsp. Salt pinch Vegetable oil 3 tbsp Butter Preparation Break 2 eggs, add granulated sugar and a pinch of salt. Beat well until smooth. Add kefir and stir again. Add flour. Beat the dough until smooth without lumps. You may think that the dough...

Like during Shrovetide, pancakes were flying out of the oven.

This bright, sunny holiday comes to us at the beginning of spring. It contains everything - farewell to the long winter, thoughts of a gentle summer, and anticipation of the bright day of the Resurrection of Christ. In Rus', each day of Shrovetide week had its own special names: Monday - meeting, Tuesday - flirting, Wednesday - gourmet, Thursday - revelry, Friday - mother-in-law's evening, Saturday - sister-in-law's get-togethers and, finally, Sunday - forgiven day. Boys and girls were the first to celebrate Maslenitsa, of course. They ran out to...

Yummy! Pancake dough. Blog of user churochhka on 7ya.ru

Classic pancake recipe Ingredients: a glass of milk a glass of water from two to five tablespoons of flour (depending on the desired thickness of the pancake) an egg a pinch of salt oil for frying and one tablespoon of butter in the dough 1/2 teaspoon of baking powder (you can do without it) To make pancakes made from classic pancake dough were delicious, they need to be prepared properly: Pour milk and water into a saucepan. Add flour mixed with baking powder. Then add the beaten egg. Beat the pancake batter with a whisk and...

Maslenitsa is coming soon. Make pancakes using these recipes!

I trained for the first time in my life to bake pancakes. In order to prepare and freeze empanadas on an industrial scale. While my wife made the dough. It turns out that it’s not so easy to get them even and round. But there were only five hopelessly spoiled ones, which were eaten by children jumping up and down nearby. And it turned out to be 40 pieces, packaged 4 pieces per bag and frozen. The activity turned out to be tiring, but fun. I wonder how many pancakes you need to bake to fill your hand so that they...

Since ancient times in Rus', pancakes have symbolized the beginning of life and the sun, so they are the main dish of Maslenitsa, when people say goodbye to winter and welcome spring days. Thanks to experiments over several centuries, many recipes have appeared, from the simplest to exotic ones, with the addition of various ingredients.

To prepare them, simple products are used that every housewife has. Even if you only have flour and water at home, in this case you can bake delicious pancakes. Of course it tastes better with milk, or kefir, or yogurt. But water will also work if you prepare it correctly and it’s also very tasty.

In this article we will look at how to bake pancakes with milk, and also see the links to previous articles, there is a lot of stuff there, both with water, and with kefir, and with filling.

Maslenitsa is just around the corner, so it's time to start training. Even if you have done this many times, look at the recipes, because each has its own twists. What if you find something new for yourself.

And in order to have more options that you can familiarize yourself with, look at other articles about pancakes on this site:

How to cook pancakes. Detailed recipes for making pancakes with milk

To make the pancakes fragrant and thin, you need to know some tricks, secrets, as well as a list of necessary ingredients. Eggs act as a binding element, which is responsible for the elasticity of the final product. Before frying, the pan must be well heated.

Menu:

1. Pancake batter



The list of products for the test depends on the goals of the housewife. If you want to bake thin pancakes, you can use kefir and milk, but the consistency of the dough should be more liquid. If you want to get lean, then use water instead of dairy products. The color and taste depend on the flour used.

Ingredients:

  • 500 ml milk.
  • 250 g of first-grade flour.
  • 2 medium sized eggs.
  • A pinch of salt.
  • 3 tbsp granulated sugar.
  • 1 pack of vanilla sugar.
  • 3 tbsp unscented sunflower oil.

Cooking process

1. The dough should be kneaded in a glass or ceramic bowl. To make a dense and elastic pastry, you need to heat the milk; it is better to do this in the microwave, as it can curdle on the stove. In a bowl, beat eggs with sugar using a whisk.

2. Then add a little table salt and vanilla sugar or fruit essence to the air mixture. With constant stirring, add white flour, which must first be sifted. To make the finished pancakes elastic, pour sunflower oil into the mixture.

Let the dough rest for 20-30 minutes. Now you can start frying.

2. Recipe for milk pancakes with sour cream and egg

So let's look at the first option. In addition to milk, we will add a little sour cream to give the finished product a rich taste.

Ingredients:

  • 250 ml milk.
  • 3 tbsp sour cream.
  • 100 g wheat flour.
  • 1 egg.
  • 1 tsp table salt.
  • 1 tbsp sugar.
  • 2 tbsp vegetable oil.

Step-by-step preparation

1. Prepare a deep bowl and break an egg into it.

2. Then add table salt and white sugar to the bowl. It is not recommended to exceed the portion of sugar, otherwise the pancakes will be too dense and stick to the pan. If you have a “sweet tooth,” then you can coat the finished baked goods with condensed milk, honey, chocolate mass, and jam.

3. Place the specified amount of sour cream of any fat content into a bowl.

4. Mix all ingredients until smooth using a broom or wooden spoon. You can also use a blender or mixer.

5. After this, pour in the milk and stir.

6. At the next stage, gradually add sifted flour.

7. All products must be mixed well.

8. Place a frying pan with thick walls and bottom on the stove. Pour in vegetable oil and heat well. Using a ladle, pour out the first portion of the dough. On average, it will take about one minute to fry each side until golden brown.

Fragrant and tender pancakes are ready. You can serve them as is or with filling.

Bon appetit!

3. Pancakes with milk and sour cream

Ingredients:

  • 400 ml fresh milk.
  • 200 g sour cream.
  • 300 g sifted flour.
  • 2 chicken eggs.
  • 3 tbsp sunflower oil.
  • 1 tbsp sugar.
  • Salt to taste.

Step-by-step preparation

1. Place milk at room temperature and sour cream in a mixer bowl. In a separate bowl, beat the eggs with salt until a foamy, homogeneous mass forms. Add it to the milk mass.

2. At the next stage, add granulated sugar in a small amount. If you prefer sweet pancakes, you can add a little more sugar.

3. Sift the flour and add it to the rest of the products.

4. Mix the mixture in a mixer. To add elasticity, add vegetable oil.

5. If you have a thick-walled frying pan with a non-stick coating, then you can bake pancakes without oil.

And eat it right away. Serve.

Bon appetit!

4. Custard pancakes with milk

The taste of custard pancakes is practically no different from the classic version, but they turn out porous and golden brown.

Ingredients:

  • 1 glass of milk.
  • 1 cup flour.
  • 1 tbsp sunflower oil.
  • 2 chicken eggs.
  • 2 tbsp granulated sugar.
  • A pinch of salt.
  • Vanillin according to preference.
  • 1 cup boiling water.

Cooking method

1. At the very beginning, set the kettle to boil. In a bowl, stir milk, sugar, salt, eggs and vanillin with a broom.

2. Add sifted first grade flour and odorless vegetable oil. Mix everything until smooth.

3. There should be no lumps in the dough. Now you can start brewing.

4. Add a glass of boiling water to the mixture and mix everything vigorously with a broom without leaving any lumps. Set aside the dough for 15-20 minutes.

Custard pancakes can be served.

Bon appetit!

5. Delicious pancakes with eggs

Ingredients:

  • 400 ml fresh milk.
  • 100 ml water.
  • 1 tsp vanilla sugar.
  • 2 chicken eggs.
  • 1.5 cups wheat flour.
  • 3 tbsp granulated sugar.
  • A pinch of salt.
  • 3 tbsp sunflower oil.
  • 50 g butter for ready-made pancakes.

Cooking method

1. To begin, we will mix filtered water with warm milk, white sugar, table salt, vanilla sugar and chicken eggs. Then gradually add white flour.

2. Add vegetable oil to the finished mixture, otherwise the pancakes will stick to the bottom of the pan.

To prevent the finished baked goods from drying out, grease them with a small piece of butter.

And of course, we immediately serve it with sour cream or whatever you like.

Bon appetit!

6. Milk pancakes with holes, recipe with detailed description

Ingredients:

  • 500 ml milk.
  • 250 g flour.
  • 2 chicken eggs.
  • ¼ tsp citric acid.
  • 50 g of water.
  • 50 ml sunflower oil.
  • ½ tsp soda.
  • ½ tsp salt.
  • 2 tbsp sugar.

Step-by-step preparation

1. In a deep plate, beat salt, granulated sugar and eggs. Mix everything with a mixer or a kitchen broom until airy and homogeneous. If you are going to make pancakes with meat or other savory filling, then just add 1 teaspoon of sugar.

2. Pour 250 ml of warm milk into a plate and mix the products well.

3. Gradually add wheat flour, while stirring the mixture with a kitchen whisk.

4. The next step is to add the rest of the milk and mix thoroughly so that the mass is free of lumps.

5. Don't forget to add a little sunflower oil. If the mass is too thick, then you need to add a little more milk or filtered water.

6. In a glass, mix water with soda and citric acid. You can also extinguish soda with table vinegar. Add the mixture to the dough.

7. Place the frying pan on the stove and heat the vegetable oil in it.

8. Carefully pour the dough, tilt the pan so that the mixture spreads evenly over the entire surface. Bubbles will immediately appear on the pancakes, which will burst and form small holes.

Fry the pancakes on both sides, about 1 minute on each side (this depends on the pan and on the stove) and grease with butter.

You can serve it with honey, sour cream, and jam.

Bon appetit!

7. Video recipe for pancakes with yeast dough

Bon appetit!

Pancakes are a Russian national dish. In the old days, thin pancakes were most often made with milk, in which all kinds of fillings were wrapped. In rich families, red or black caviar was served with pancakes.
Today pancakes are an equally popular dish. Well-cooked pancakes can be used to judge the culinary skills of the hostess. After all, if you don’t know some secrets, the pancakes will not turn out thin, they will constantly tear, and not only the first pancake, but all the others may be lumpy. Let's prepare delicious thin pancakes the right way.

Photo recipe for thin pancakes with milk:

1. Mix eggs, sugar and salt.

2. Add vegetable oil.

3. Pour in milk. It is better for it to be at room temperature.

4. Add sifted flour.

5. Beat and let sit for 20 minutes.

6. Lightly grease the hot frying pan with oil.

7. Fry the pancake on one side for 2 minutes, turn over.

8. If the pancake is really thin, fry the second side for just a few seconds.

Children love pancakes with condensed milk or jam. You can also make the filling from cottage cheese, minced meat, chicken, cheese, and liver. Here are the options.
Bon appetit!

Secrets of making thin pancakes with milk:

And the main secret of the right pancakes is the right dough. To make pancakes thin, the dough must be without yeast. It should resemble liquid sour cream in thickness. The consistency should be uniform, without lumps.

A blender or mixer will help get rid of lumps. If you don’t have this miracle of technology, it doesn’t matter! You just need to mix the eggs, sugar and most of the flour first, and then gradually add the milk and the rest of the flour.

Be sure to sift the flour through a sieve. Beat the yolks and whites separately!

To prevent the pancakes from sticking to the pan, pour vegetable oil directly into the dough. Then the pan will only need to be lightly greased, which will allow us to save a large amount of oil. And our grandmothers greased the frying pan with a piece of salted lard, only the salt must be scraped off first.

To make the pancakes fit into a hole and have a golden color, instead of vegetable oil, you need to add a few tablespoons of melted butter.

What to do if the pancakes still tear? Take part of the dough, add two tablespoons of flour to it, mix well and send back. And vice versa, if the dough turns out to be thick, add a little milk to part of the dough and combine with the rest.

And further. The dough must sit for about 20 minutes so that the pancakes are more elastic.


Calories: Not specified
Cooking time: Not indicated

When cooking becomes a habitual and everyday thing, the dough for pancakes and pancakes is made “by eye”, and there is no need to measure flour to the gram. And when culinary experience is not enough, then it is too early to experiment, and you cannot do without proven recipes. Especially with the dough. It seems that everything is simple - mix milk, eggs, flour and just have time to remove the rosy pancakes from the frying pan! From the outside, this is exactly what it looks like - remember grandma’s pancakes, everything is done so quickly that you don’t even have time to notice what was mixed with what and when it was added. But pancake dough is not so simple, and if there is not enough flour, then the pancakes will tear, be difficult to remove and will not bake. If you overdo it with flour, another problem is that the pancakes will turn out thick and dry. The “golden mean” are delicate pancakes that can be rolled into a tube, folded into a triangle, or filled with filling. These are the thin pancakes made with milk, the recipe with photos of which we offer you, which we will learn to bake.

For thin pancakes we will need:

- milk – 1 glass (faceted glass, 250 ml);
- flour – 1 cup (or 140 g);
- egg – 1 pc;
- sugar – 1.5 tbsp. l;
- fine salt - a pinch;
- vegetable oil – 2 tbsp. l.

How to cook with photos step by step




Break the egg into a bowl, add sugar and beat with a whisk until foam appears.





Warm the milk a little warmer than room temperature. In warm milk, the flour will swell faster, and it will be easier to control the consistency of the dough. Pour in half the specified amount of milk (half a glass). Mix everything with a whisk.



Sift the flour into a separate bowl. Add to milk and egg gradually, 1-2 tbsp. l, after each addition, beat the dough with a whisk.







We achieve maximum homogeneity, breaking up all the lumps. The dough should be thick.





Gradually add the remaining milk, stirring the mixture with a whisk. When all the milk has been added, whisk the dough again.





To make thin pancakes elastic, soft and fried without adding oil to the pan, pour 2 tbsp into the dough. l. vegetable oil.







Beat everything again until the butter combines with the dough. At first, the oil will collect near the walls of the dish, but gradually everything will mix and the dough will become homogeneous. We put dough into a ladle and tilt it. It should pour out freely, in a thin stream. If the mass is thick, add a little milk.





We fry thin pancakes like this: pour a ladle of batter into a hot frying pan with a non-stick coating and immediately begin to rotate and rock the pan in different directions. The dough will spread throughout the pan and the pancake will turn out thin. Over low heat, bake the pancake on one side for half a minute (or a little more). It should be browned on the bottom.





We pry it with a spatula, turn it over to the other side and bake the same amount. Place the finished pancakes in a stack and cover with a bowl so that the edges do not dry out and the pancakes themselves do not cool down.





We serve pancakes with milk to the table with anything -

How to cook pancakes with one egg recipe with milk - a complete description of the preparation so that the dish turns out very tasty and original.

Guess which dish children enjoy most in kindergarten, summer camp, and even just at home? I think you'll hit the mark on the second try at most. Of course, pancakes with condensed milk! (who doesn’t have a sweet tooth will probably name hedgehogs with rice, children also love them very much).
Children grow up, their tastes change, but their love for pancakes usually remains unchanged. Only the range of fillings expands with age.
Sweet fillings (honey, jam or condensed milk) turn pancakes into an excellent dessert, more neutral and nutritious cottage cheese or eggs into an independent dish, and salty ones into an excellent snack. In principle, you can wrap any edible product in a pancake, and it will turn out well, especially if you choose the right sauce.
Pancakes have only two drawbacks, arising from one another. When you eat them, you can't stop. And, unfortunately, the figure suffers from this. Especially if the pancakes are cooked with milk. So many calories, but so tasty... Shall we try it?
Ingredients:
Egg – 1 piece;

Milk – 0.250 ml;

Flour - approximately 0.5 cups;

Sugar – 1 tbsp. l. without slide;

Preparation:
Step 1
Sift flour through a sieve.

Step: 2
Break an egg into a deep bowl, add salt, sugar, mix.

Step: 3
Gently stir in the flour, little by little.

Step: 4
Beat with a whisk and pour in the milk at the same time (those who like to use a blender are welcome). When you get a homogeneous mass, you can stop.

Step: 5
Pour a little (1-2 tbsp) vegetable oil into the dough. Corn, sunflower or flaxseed.

Step: 6
Grease or sprinkle the bottom of the heated frying pan with sunflower oil (just grease it, not pour it!) Using a ladle, pour the dough onto the hot frying pan, quickly turning it so that the bottom is completely covered.
Fry the pancake on both sides over medium heat and place on a plate. The finished pancake, while it is hot, can be greased with butter.

Step: 7
Fold the pancakes beautifully and place them on a serving plate. Serve with condensed milk or sour cream. These proportions are designed for approximately 8-10 pancakes. Bon appetit!

Maslenitsa week has arrived and many have begun to indulge in delicious pancakes. So we decided to enjoy it with you and share recipes for making pancakes.

Thin pancakes
Ingredients:
Milk1 liter
Sugar4 tbsp.
Chicken egg 2 pcs
Wheat flour 3-4 cups
Salt 0.5 tbsp.
Soda 0.5 tbsp.
Butter 40 gr.
Take eggs, sugar, salt and mix everything in a large bowl until the sugar dissolves. Add 1 cup of flour and soda dissolved in vinegar. Add sunflower oil, 1 glass of milk and mix everything well. Then add the remaining flour and beat everything until smooth. Add the remaining milk in small portions, whisking thoroughly to form a homogeneous dough (the consistency of liquid sour cream). Take a frying pan and heat it over medium heat with the addition of a small amount of sunflower oil or butter as desired. Then, using a circular motion, spread the batter evenly across the pan. Fry the pancake on one side. Then carefully turn it over and fry the pancake on the other side. The pancakes are ready. Bon appetit!
Pancakes with melted cheese and bacon
Ingredients:
Milk1 liter
Sugar 1 tbsp.
Chicken egg 2 pcs
Wheat flour 3-4 cups
Salt0.5 tsp
Soda 0.5 tsp
Vegetable oil 2 tbsp.
Processed cheese 100-150 gr
Bacon100 gr
Pour milk and vegetable oil into a blender, add salt, sugar and soda, add eggs and melted cheese. Beat. Add flour and beat again. Pour the dough into a bowl. Cut the bacon into small pieces and stir into the dough. Heat a frying pan over high heat. Lightly grease with vegetable oil. Pour a few spoons of dough and, tilting the pan in different directions, distribute the dough over the pan in a not very thin layer. When the dough on top is no longer liquid and the edges begin to brown, turn the pancake over to the other side. The pancakes are ready. Bon appetit!
Pancakes with smoked salmon and cottage cheese
Ingredients:
For 12 pieces:
Milk 300 ml
Egg 1 pc.
A good pinch of salt
Sugar 1.5 tbsp. l.
Flour 5 tbsp. l. with a slide
Water 130 ml
Vegetable oil 3 tbsp. l.
Soda pinch
___________
Filling:
Curd cheese 300 g
Smoked salmon 300 g

Break a large egg into a container and lightly beat it with salt. Add sugar, soda and half the milk. Then add all the flour. And stir until it becomes liquid sour cream. Dilute the dough with the remaining milk and stir well. Pour in vegetable oil and boiled, cold water. You can add milk instead of water. Grease the frying pan with oil or lard. Heat well and pour out a portion of the dough. Fry on both sides. The pancakes are ready. Now let's prepare the filling. Remove the skin from the salmon and cut into small pieces. Mix pieces of salmon with curd cheese. Place the required amount of filling – fish and cheese – on the prepared pancakes, roll up into a roll or envelope. The pancakes are ready. Bon appetit!

Traditions of Slavic cuisine: pancakes with milk (step by step). How to cook pancakes with milk: step-by-step recipes with and without yeast

Even during the times of Slavic paganism, round, rosy cakes were baked in honor of the sun god Yaril, saying goodbye to winter and welcoming spring. An example of how seriously the people took pancakes is the fact that they could not be cut under any circumstances, and those who dared to disobey the instructions were beaten to death with sticks. Even with the advent of Christianity, the tradition of baking pancakes for Maslenitsa week could not be eradicated, and the church legalized the celebration of the arrival of spring.

Pancakes are not just a famous dish, but a ritual. Cooking recipes were passed down from generation to generation and kept in the strictest confidence. Pancakes are considered an original Russian dish, although they are prepared in every national cuisine of the world, in one form or another: American pancakes, French crepes, German pfannkuchen, Italian kyakere and many others. They all have their own cooking characteristics.

Today, pancakes still hold their own in relation to other dishes, and the number of ways to prepare them is simply limitless. Here we will present only some recipes that are loved by both adults and children.

Basic technological principles for preparing pancakes with milk

Russian cuisine includes pancakes and pancakes, although both products are made from poured dough. For pancakes it is thicker; for pancakes, a smaller amount of flour is added so that during baking the dough spreads freely over the surface of the pan.

There are many varieties of preparing bulk (pancake) dough. A lot depends on the flour here. Wheat flour is often used for pancakes. The best option is first grade flour and fine grinding, since other varieties make pancakes a little thicker and fluffier. In addition to wheat flour, pancake dough is kneaded from buckwheat and oatmeal.

Since ancient times, pancakes have been baked with yeast, increasing their size two to three times. Now, to make them more porous and fluffy, add a little soda or baking powder to the dough.

Ready-made pancakes are served with jam, sour cream, honey, butter cream, or with various fillings wrapped in them. They can be sweet and served as dessert; Meat, fish, cheese and other fillings are wrapped in pancakes, and then they are served as a main course or appetizer.

An interesting way of cooking - pancakes with baked goods. To bake them, you can use onions, spices, fish, boiled eggs, etc. The peculiarity of this method is that the filling is first scattered onto the frying pan, and then the dough is poured on top.

When preparing pancakes, you should adhere to some principles that will make them even tastier:

Milk and eggs should first be removed from the refrigerator and warmed to room temperature so that the dough can set better.

If you coat each prepared pancake with butter, they will become softer and more elastic.

Adding a little water to the dough will also help - it will make them juicier and softer. That is, you still need to pour a little water into pancakes with milk, in a ratio of 1:4.

It is very important that there are no lumps in the dough. To do this, you must first mix all the bulk ingredients, and then add a little liquid - beaten eggs, milk, water.

To avoid having to grease the pan with oil during baking, add oil to the dough: 100 ml per 1 liter of dough. Unrefined oil will give the pancakes a specific taste and smell, and, in addition, the pancakes will burn - always use refined oil for frying.

If you like sweets, add more sugar to the filling. Excess sugar in the dough will make the products dry and tough. Take this nuance into account.

The rest is freedom of action.

Step-by-step recipe for milk pancakes with cottage cheese and cherries

Milk, whole (3.2%) 500 ml

Purified water 280 ml

Wheat flour (1 grade) 400 g

Pancakes based on 1 egg

If you only have one egg in your refrigerator, you won’t be able to bake a full-fledged cake or other confectionery product. But it is possible to simply and quickly make a wide variety of pancakes, for which one egg will be enough. We offer you the most affordable pancake recipes, for which one egg, kefir or milk, flour and sugar, and some other ingredients will be enough. Even a novice housewife can prepare pancakes according to the specified recipe, having a simple composition of ingredients and a good frying pan.

Milk pancakes with one egg can be considered a classic of the genre. They turn out very juicy, with the addition of yeast - fluffy and porous, and with baking powder or without it at all - thin and plastic, optimal for stuffing with various fillings.

Pancakes with milk will require the following products:

  • 1 egg;
  • 600 (3 tbsp. without a slide) grams of white wheat flour;
  • a full tablespoon of sugar;
  • 2 tablespoons butter;
  • 25 grams of fresh pressed yeast;
  • 1-1.2 liters of milk;
  • 0.5 tsp. fine salt;
  • 3 tablespoons olive oil for frying.

The amount of ingredients is calculated for approximately 25 thin pancakes. To ensure that the first pancake is not lumpy, you need to knead the dough thoroughly:

  1. Heat 3/4 of the milk to about 35 degrees, crumble the compressed yeast into it and shake until the yeast dissolves.
  2. Then add half a portion of sugar, a portion of salt, 1 yolk to the mixture and mix well with a mixer.
  3. Melt the butter and cool it to room temperature. Then pour it into the milk base, add 300 grams of sifted white flour. Knead these ingredients into a fairly thin dough using a whisk or mixer.
  4. Yeast dough for pancakes should be suitable, as in all other cases. To do this, cover it with a clean napkin, then you can put it in the warmest place in the kitchen for about half an hour. After this, it must be stirred and left for another hour.
  5. When the mass has increased at least 2 times, heat the remaining milk to 50 degrees and add to the dough, stir quickly. Also add the remaining sugar and flour.
  6. At the very end, add the whipped egg white; if desired, you can add 1-2 packets of vanilla sugar. Cover the bowl again with a napkin and leave for 60 minutes to allow the dough to rise. In total, the fermentation process should take you at least 3 hours.
  7. Now you can start frying the pancakes. For this you will need unscented olive oil. Immediately before cooking, stir the mixture again with a whisk to remove excess air.
  8. Grease the frying pan with a small amount of oil, spreading it evenly over the bottom. Heat for at least 2 minutes, making sure the oil does not burn. Pour the dough into the center and distribute it over the entire bottom. When the sides appear golden brown and the surface of the pancake stops shining, turn it over to the other side and fry for another minute.

The prepared pancake can be greased with melted butter, wrapped with any filling, and added with sour cream or fruit sauce. The pancakes turn out to be quite dense, so it is better not to roll them, but to serve them in a corner or a wide envelope. For pancakes with milk with 1 egg, sour cream or yogurt is great.

Since kefir has a higher density than water or milk, products with one egg based on kefir are denser, more difficult to curl, but they turn out to be as juicy and fluffy as possible. Making these kefir pancakes is very simple (the pancake recipe is the simplest), but we recommend adding a little water to the dough in addition to kefir so that the finished products are not too thick.

For 1 liter of kefir you will need the following ingredients:

  • one egg;
  • half a teaspoon of table salt;
  • 3 tablespoons of refined (unflavored) oil for the dough and another 1.5-2 tablespoons for frying;
  • two tablespoons of sugar (for sweeter pancakes it is possible to increase this portion 2-3 times);
  • 2 cups of flour.

You need to use one liter of liquid, it can be pure kefir or diluted in half with water. If possible, add vanilla flavoring. Please note that no baking powder or yeast is added, since kefir is a fermented milk product and provides the dough with a kind of fermentation and rise during frying.

You can prepare such pancakes using water and kefir or pure fermented milk product as follows:

  1. Heat kefir or its mixture with water to about 30 degrees or at least to room temperature. If you dilute it with water, whisk thoroughly until the components are completely combined.
  2. Now add vegetable oil, sugar, salt and mix.
  3. Beat one egg separately, you can simply stir it with a fork, pour it into the kefir mixture and beat.
  4. Vanilla sugar is also added to the liquid if you use it.
  5. Sift the flour into a separate dry container and add it to the main pancake batter in parts so as not to make it too thick or liquid. After adding each new portion, beat the dough, controlling its thickness.
  6. Pancakes are fried, like any other, in a hot frying pan, greased with a small layer of vegetable oil.

After frying, each pancake is greased with melted butter or other filling, stacked and served warm.

The easiest and most budget-friendly option is to make pancakes on water. To do this, we will use boiling water, due to which the pancakes will turn out custard, that is, more dense and elastic. You will need the following products for pancakes on the water:

  • eggs - 1 piece;
  • 2 tablespoons sugar;
  • 250 milliliters of boiling water;
  • a small pinch of salt;
  • a couple of tablespoons of refined oil for frying;
  • one full glass of white flour.

Since pancakes made with water turn out quite bland due to the lack of milk or water, we recommend using butter for greasing. It will make the pancakes softer and juicier.

The cooking method is quite simple:

  1. Boil water on the stove. Then pour it into a convenient bowl in which it will be convenient to knead the pancake dough.
  2. Immediately add salt and sugar to very hot water, stir until they dissolve as much as possible.
  3. Now pour in one egg and also mix with a whisk.
  4. Add refined, odorless oil, and it doesn’t have to be sunflower oil; you can also use corn, olive, flaxseed and any other.
  5. At the very end, add the sifted flour. This must be done in parts to control the thickness of the dough and not make it too hard. If it turns out thick and the pancakes do not spread over the bottom of the pan during frying, add a little water or another egg.
  6. Fry in a very hot frying pan coated with sunflower oil. Before starting cooking, preheat the pan for at least 3 minutes over medium heat.

Before serving water pancakes, be sure to grease them with melted butter to make them tastier. The dough is quite fresh and made from the simplest ingredients, so these pancakes are best served with some fillings, sour cream or stuffed with vegetables, minced meat, fish, and fruits.

When cooking becomes a habitual and everyday thing, the dough for pancakes and pancakes is made “by eye”, and there is no need to measure flour to the gram. And when culinary experience is not enough, then it is too early to experiment, and you cannot do without proven recipes. Especially with the dough. It seems that everything is simple - mix milk, eggs, flour and just have time to remove the rosy pancakes from the frying pan! From the outside, this is exactly what it looks like - remember grandma’s pancakes, everything is done so quickly that you don’t even have time to notice what was mixed with what and when it was added. But pancake dough is not so simple, and if there is not enough flour, then the pancakes will tear, be difficult to remove and will not bake. If you overdo it with flour, another problem is that the pancakes will turn out thick and dry. The “golden mean” are delicate pancakes that can be rolled into a tube, folded into a triangle, or filled with filling. These are the thin pancakes made with milk, the recipe with photos of which we offer you, which we will learn to bake.

For thin pancakes we will need:

– milk – 1 glass (faceted glass, 250 ml);
– flour – 1 cup (or 140 g);
– egg – 1 piece;
– sugar – 1.5 tbsp. l;
– fine salt – a pinch;
– vegetable oil – 2 tbsp. l.

Break the egg into a bowl, add sugar and beat with a whisk until foam appears.

Warm the milk a little warmer than room temperature. In warm milk, the flour will swell faster, and it will be easier to control the consistency of the dough. Pour in half the specified amount of milk (half a glass). Mix everything with a whisk.

Sift the flour into a separate bowl. Add to milk and egg gradually, 1-2 tbsp. l, after each addition, beat the dough with a whisk.

We achieve maximum homogeneity, breaking up all the lumps. The dough should be thick.

Gradually add the remaining milk, stirring the mixture with a whisk. When all the milk has been added, whisk the dough again.

To make thin pancakes elastic, soft and fried without adding oil to the pan, pour 2 tbsp into the dough. l. vegetable oil.

Beat everything again until the butter combines with the dough. At first, the oil will collect near the walls of the dish, but gradually everything will mix and the dough will become homogeneous. We put dough into a ladle and tilt it. It should pour out freely, in a thin stream. If the mass is thick, add a little milk.

We fry thin pancakes like this: pour a ladle of batter into a hot frying pan with a non-stick coating and immediately begin to rotate and rock the pan in different directions. The dough will spread throughout the pan and the pancake will turn out thin. Over low heat, bake the pancake on one side for half a minute (or a little more). It should be browned on the bottom.

We pry it with a spatula, turn it over to the other side and bake the same amount. Place the finished pancakes in a stack and cover with a bowl so that the edges do not dry out and the pancakes themselves do not cool down.

Serve milk pancakes with whatever you like - pear jam. honey, sour cream, condensed milk, pieces of fruit, plum jam.

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    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 turns golden brown on the bottom.
    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 sweet sauce to your pancakes 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 a 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 an excellent addition to breakfast and will be an excellent accompaniment to 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 collection, 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 dough. 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

    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!

    Fluffy milk pancakes without yeast recipe