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Sweet pancakes with milk. How to cook thin pancakes with milk Pancakes with milk without holes

Even if you mostly eat out, you will still find the ability to cook pancakes very useful, because it is a quick breakfast, a simple dessert, and an excellent base for many sweet and savory dishes. The recipe for pancakes with milk is the simplest - without yeast and soda, only due to the fact that the eggs themselves loosen well when heated (remember an omelet), the pancakes turn out tender and porous. At first, don’t put a lot of sugar in the dough, because it makes the notorious “pancake lumpy,” but once you gain some experience and “feel” the dough, you can make the pancakes a little sweeter.

Ingredients:

chicken eggs - 2 pieces;
fresh milk – 100 ml;
oil (olive, vegetable) – 1 tbsp. l.;
flour –150-180 g;
sugar – 40-60 g.

Preparation

1. Let's prepare the products. Measure out the specified amount of milk and sugar. Flour can be sifted through a sieve (previously or directly into the dough) so that the pancakes turn out without lumps.

2. Beat chicken eggs into a large bowl. We do this carefully so as not to get any shell particles. Pour milk and a spoonful of vegetable oil into them (without a sharp, pronounced odor).

3. Mix the resulting mixture and add flour and sugar. Don't forget to add just a little salt for taste.

4. Stir until smooth, so that there are no lumps and all ingredients are well distributed.

5. Pour just a little oil into the pan and distribute it over the entire surface. We heat it up. We lay out a scoop - half a scoop of dough, depending on the thickness of the pancake that we want to get. First, fry on one side until it turns a characteristic brownish color.

6. Then we turn it over to another.

Among the many pancake recipes, thin pancakes made with milk and water occupy their rightful place. They are easy to prepare and turn out very tasty. They are also great for stuffing with various fillings. Pamper your loved ones with these delicious thin pancakes, which are delicious with sour cream, honey or condensed milk.

Let's prepare the ingredients according to the list and start cooking.

Break the eggs into a convenient bowl, add salt and sugar.

Mix thoroughly with a whisk.

Pour in half water and half milk.

Sift all the flour into a bowl.

Mix the dough thoroughly with a whisk or mixer until smooth.

Now add the remaining water and milk.

Mix the dough, pour in vegetable oil.

Heat the frying pan and grease it with vegetable oil before baking the first pancake. Pour the batter in a thin layer and bake the pancakes on both sides. If desired, brush them with melted butter.

Here we have such a cute stack of pancakes. Even the sun came to see))

The pancakes turn out thin and very tasty! Serve them with sour cream, jam, honey or condensed milk. The most delicate thin pancakes made with milk and water will certainly please your family.

Be sure to prepare these pancakes - and they will remain on your menu for a long time.

I folded the pancakes in half and rolled them into a roll, see how thin they are?))

Prepare for your health!

Let's talk today about the Russian treat itself. I would like to offer for your attention recipes for pancakes with milk, thin, with holes and very tasty.

Delicious pancakes are the main treat and symbol of Maslenitsa, although on this holiday they also eat traditional pancakes, with different fillings, so that the land is fertile, the year is fruitful, and life is happy and comfortable.

Pancakes can be baked not only from wheat flour, but also from buckwheat (), with millet (), with semolina ().

This dish in Rus' has always been a symbol of the sun, fertility, peace and happiness

Let's not deviate from old traditions, but prepare pancakes for the table as often as possible, especially since you can eat them with sour cream, jam, honey, caviar

Stuffed pancakes with cottage cheese, minced meat, and berries are a real treat.

To ensure that you get delicious, aromatic pancakes, and the first one is not lumpy, remember a few secrets that will help you a lot.

7 secrets for baking delicious pancakes

Be sure to sift the flour
Liquid products - milk, eggs, add to flour, and not vice versa
Milk and eggs should be at room temperature
Be sure to add vegetable oil to the dough
Before frying, let the dough rest for 20 minutes.
Bake in a well-heated frying pan with a thick bottom
Pour the dough in small portions, evenly distributing it in a thin layer

Let's start with the traditional recipe

Thin pancakes with holes in milk - step-by-step recipe

Delicious, tender pancakes - thin with holes, simply delicious

Ingredients needed for baking

We measure out a liter of milk, pour it into a saucepan, heat it over low heat, the main thing is that it is not icy, otherwise the pancakes will not turn over well.

Break two eggs into a bowl

Add 40 g sugar (2 tablespoons)

Add two pinches of salt, half a teaspoon of soda

Mix everything well, thanks to the soda the pancakes come out with beautiful holes

Add 4 - 5 tablespoons of vegetable oil to the eggs and mix again

Measure out 300 ml of warm milk, pour into a bowl, stir

Add 260 g of flour and knead the dough.

We dilute the homogeneous thick dough with the remaining milk, the dough should look like cream, leave it for 15 - 30 minutes at room temperature, the dough will become homogeneous, and the pancakes will not tear when turned over

We put a frying pan on high heat, it is best to bake pancakes in a cast iron frying pan, grease it with vegetable oil.

Pour a little dough onto a hot frying pan, turning it along its axis, distributing the dough over the entire surface of the frying pan.

Once the edges are browned, you can safely turn it over

The second side is browned, remove it to a plate, pour the second portion of dough into the frying pan

Pancakes are fried very quickly over fairly high heat, be sure to taste the first one to adjust the amount of salt and sugar

Recipe for making delicious thin pancakes with milk

We prepare thin pancakes with milk, tender, delicious - you'll lick your fingers

Ingredients:

3-4 eggs
1 glass of milk
2 glasses of water
2 table. lie Sahara
1 tsp. lie salt
2-3 cups flour

To prepare, take this list of products

Beat three eggs into a bowl and add sugar

Add salt and mix everything with a whisk

Add the sifted flour, mix thoroughly, you will get a very thick dough

Pour milk into it and stir until the whole mass is homogeneous.

Add water, mix everything again, you should get a liquid dough

Pour vegetable oil into it - our dough is ready

Pour a small amount of dough into a hot frying pan and fry on both sides

Transfer the prepared pancakes to a plate and coat the top with butter.

You can eat it with sour cream, honey, jam.

Classic recipe for pancakes with milk

Classic pancakes are the most common and familiar

Ingredients:

500 ml milk
3 eggs
280 g flour
2 table. lie Sahara
0.5 tsp. lie salt
2 table. lie vegetable oil

It is necessary to prepare these products

Beat eggs into a deep bowl
Add milk and mix with a whisk
Continuing to stir the mass, add the sifted flour
Add salt and sugar, make the batter homogeneous
Cover with a towel and set aside for 20 - 30 minutes
Grease a frying pan preheated over high heat with vegetable oil.
Pour a small amount of dough into the center of the pan
Taking the frying pan in your hand, turn it so that the dough spreads over the entire bottom of the frying pan in a thin layer
When the edges of the pancake brown and begin to dry out, turn them over to the other side with a spatula.
When it is browned over the entire surface, transfer it to a plate.
Taste it, add salt or sugar if necessary; if the pancake is too thick in your opinion, pour the dough in a smaller portion.

Pancakes with milk - video recipe for pancakes in a bottle

Delicious, thin, tender, openwork pancakes made with yeast

Beautiful, thin pancakes are very tasty and look beautiful

Pancake batter composition:

3.25 cups milk 2.5% fat
10 g dry yeast
2 chicken eggs
500 g wheat flour
2 tbsp. spoons of sugar
1 teaspoon salt
2 tbsp. spoons of vegetable oil

Preparation:

Pour the yeast into a bowl
We dilute them with ¼ cup of warm milk
Add a pinch of salt and 1 teaspoon of sugar
Cover with a towel and place in a warm place until they rise (they will begin to bubble)
Add salt and sugar to flour, beat in eggs, mix
Pour in heated milk
Continuing to stir, pour in the yeast
Knead the dough until smooth so that there are no lumps
As you knead, add vegetable oil.
Cover the kneaded mass and place in a warm place.
Mix the risen (increased in volume) dough
This action must be done 3 – 4 times
Make sure it doesn't run away
The entire preparation process will take you about 2 – 2.5 hours
Fry in a hot frying pan like regular pancakes on both sides
The dough will be poured into the pan in the form of foam.
You can serve ready-made pancakes with sour cream, jam, honey

If you liked the suggested recipes, tips, and methods for preparing pancakes, share them with your friends and write responses in the comments.

Pancakes are closely related to the ancient pagan rituals of the Slavs.

Each nation had and has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Rus' who has not heard about Maslenitsa, and the main symbol of this holiday, of course, is pancakes.

Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.

LIST OF INGREDIENTS

FOR TEST:

1 l. milk
3-4 eggs
1 tbsp. Sahara
1/2 tsp. salt
300-350 gr. flour (2 cups)
100 gr. butter

TO GREASE THE PAN:

30 gr. vegetable oil

THE MOST DELICIOUS THIN PANCAKES WITH MILK - STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, add salt and sugar, and mix thoroughly with a whisk; no need to beat.

Pour in about half the milk and mix well until the salt and sugar dissolve.

If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.

Then add the pre-sifted flour and since everyone’s flour is different, you may need a couple of spoons more.

Mix the dough well; it is more convenient to do this with a whisk rather than a spoon.

At this stage the dough is quite thick, knead it until smooth and homogeneous without lumps.

Traditionally, vegetable oil is added to pancake dough, but in this recipe butter is used, then the pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.

Add the remaining milk and mix again, and to prevent the butter from congealing in the dough, all products should not be cold, but at least at room temperature.

The dough turns out to be quite liquid, approximately like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start preparing pancakes.

Place the pans on the stove and heat them well, because... It is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.

Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.

Pour the dough into a hot frying pan and distribute it in a thin layer over the entire surface.

I want to attract your attention.

If the frying pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will still fit into the hole without any soda taste.

This amount of dough makes 30 pancakes with a diameter of 20 cm.

Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

The pancakes turn out thin, very soft, with a creamy taste.

This is a proven and very reliable recipe for perhaps the most delicious pancakes.

I will be very glad if you cook them.

I wish everyone bon appetit!

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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE

THE MOST DELICIOUS THIN PANCAKES WITH MILK - PHOTO

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.

Pancakes are prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
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.
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.
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.
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.
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.
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.
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.
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.

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.
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.
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.
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.
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.
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.
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.
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.

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.
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.
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.
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.
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 to perform circular movements with your hand. The mixture should spread towards the sides of the pan.
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.

Pancakes on the water

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.

Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
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.
Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
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.
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.
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

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.
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.
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.
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 edges in a circular motion.
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.

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.
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.
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.
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.

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.
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.
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.
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.
Set the average power. 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.

Pancakes without eggs

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.

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.
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.
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 and finish cooking.
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.
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.

Place the butter in a bowl, melt it in a water bath or use the microwave. In another bowl, combine baking powder, cocoa powder, and double-sifted flour.
Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
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.
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.
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.

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.
Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous; for convenience, use a blender or mixer.
Now start frying the pancakes, they will turn out two-colored. Grease the pan with vegetable oil using a silicone brush.
Take half a portion of light dough into a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place it on the left side.
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.

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.

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.
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.
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.
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.
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.