How to cook pancakes with milk. The most delicious pancakes with milk - step-by-step recipes for thin pancakes with holes Ingredients for pancakes with milk

Recipes for delicious pancakes

Today we are sharing a simple recipe for making delicious pancakes with milk. These pancakes turn out to be very tender and at the same time practically dietary!

30 min

170 kcal

5/5 (1)

• You can start baking them immediately after preparing the dough, while pancakes with yeast should be steeped before baking;
• they turn out thin, lacy, and when prepared using the sponge method, they are loose and porous;
• less calorie than other types of pancakes;
• such pancakes are often used not as a main and independent dish, but served as a dessert with all kinds of fillings;
• they have a sweetish taste, while other recipes mostly give a slightly sour taste.

Recipe for making dough for thin pancakes with milk

To test pancakes with milk you will need:

Dough preparation process:

1. Break all available eggs into a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, to prevent lumps from forming. Gently pour warm milk into the resulting mass and mix thoroughly.
   

   It is important to prepare the dough in exactly this sequence, this is the only way it will turn out correct and not lumpy!

2. For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
3. Next step- adding vegetable oil to the existing mass (if desired, it can be replaced with ordinary sunflower or olive oil, the main thing is that it has no odor or it is barely perceptible - otherwise the oil can overwhelm the delicate aroma of the pancakes).
4. To get thin milk pancakes with holes, you can add 1-2 tbsp to the dough, among other things. clean water. Also, some housewives use vanilla or cinnamon for added piquancy. Fans of thin pancakes will love the dish, the recipe for which can be found here.

Interesting ways to make pancakes with milk

There is another way to prepare such pancakes, it is different even greater ease and less time spent.

1. In a large bowl, mix 2 tbsp. wheat flour, eggs - 3 pcs., sugar to taste - you can add from 1 to 3 tbsp. - depending on whether you want a sweeter or neutral taste, 1 tsp. baking powder, 1 tbsp. milk and half tsp. salt.
2. Mix all this thoroughly and beat using a blender or mixer, then add another 2 tbsp. milk, pouring it carefully, in a thin stream and constantly stirring the existing mass. At the very end you need to add another 3 tbsp. vegetable oil or butter and mix again.
3. The result should be a dough whose consistency resembles kefir. You need to bake such pancakes in a thin frying pan, constantly greasing its bottom with vegetable oil.
   

   For easier baking, you can pour the dough into a plastic bottle using a groove and pour pancakes directly from it into the pan - this will save even more cooking time.

You can use any fillings for these pancakes, everyone can choose to their taste:

• sweet (custard, cream, curd mass, condensed milk, jam, etc.);
• salty (cheese, caviar, rice with eggs, mushrooms, vegetables in any form, meat products, fish);
• toppings (jam, sour cream, chocolate, caramel, whipped cream).

Rules for baking pancakes

• For baking thin pancakes with milk, it is best suited cast iron frying pan with long handle, or special frying pans made specifically for pancakes.

• Before you start cooking, you need to put the frying pan on medium heat and heat it as hot as possible, then grease it with vegetable oil, and only after that you can pour the dough into the frying pan. Pour it in ladle to the center, after which you need to tilt the pan so that the future pancake spreads evenly in a thin layer and takes the shape of a circle. The amount of dough to determine one pancake completely depends on the size of the pan in which they are prepared - the pancakes should not turn out too thick or uneven.
• You need to pour the batter and turn the pancakes very quickly, because... they bake no more 30-60 seconds on each side, and sometimes significantly less. It is recommended to turn over and remove the pancakes with a wooden or steel spatula at the moment when the dough begins to become covered with a golden crust and its edges begin to brown.

Pancakes with milk are prepared very easily and quickly, and they can be served not only on a regular day, but also on holidays - guests will definitely be satisfied.

The most important thing is the correct consistency of the dough. If it is liquid, the pancakes will tear when frying, and if it is too thick, they will not spread well in the pan and will turn out dense, rough, and irregular in shape.

A good pancake dough should be like freshly collected homemade cream, it depends on the proportion of ingredients in the dough. If you're cooking for the first time, try frying one pancake. By the nature of the spreading, you can determine whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.

The saying “The first pancake is lumpy” did not come out of nowhere, but it can turn out lumpy for various reasons - due to the dough, an undercooked frying pan, and incorrect temperature conditions.

The second most important point is the choice of pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a little practice, you can get used to baking good pancakes with milk using any “tool.”

Ingredients

• milk 500 ml
• eggs 2 pcs.
• wheat flour 200 g
• vegetable oil 1 tbsp. l.
• butter 70 g
• soda 1 tsp.
• granulated sugar 2 tbsp. l.
• mint for decoration

Preparation

The pancake dough is mixed in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conventionally - two tablespoons. Depending on whether the finished pancakes have a salty or sweet filling, you can vary the amount of sugar up or down.



Beat the eggs until the sugar is completely dissolved with a mixer, blender or hand whisk.



Heat the milk to a temperature of 35 - 40 degrees C and pour it into the egg mixture.



Add a tablespoon of refined vegetable oil without flavoring.



Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do it another way: to avoid the formation of lumps, mix the flour with a small amount of milk.



The finished dough for pancakes with milk should not be too liquid, but not too thick. If you scoop it into a spoon or ladle, it should flow in a thin stream and resemble homemade sour cream in thickness.



Add a teaspoon of baking soda and stir. We leave the dough to “rest” for 15 – 20 minutes so that all the ingredients “make friends” with each other. Many housewives prepare pancakes without soda, but it is this that gives the pancakes porosity, and they are also called “lace” or “with a hole.” This is how not only pancakes are prepared with milk, but also, for example. Just don’t forget to quench the juice with citric acid before leaving.



While the dough is resting, melt the butter in the microwave or on the stove. Grease each pancake with melted butter while it is hot. This will add a delicious aroma and softness to the pancakes.



Before you start baking pancakes, add a tablespoon of boiling water to the rested dough and mix quickly. As a result, air bubbles form on its surface - just what you need to get lace pancakes.



Place a frying pan with a thin bottom on the fire. There is no need to grease the bottom of the pan with fat, since the finished dough contains vegetable oil. Pour a ladle of pancake batter onto the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle, so that it spreads evenly over the bottom in a thin layer. Reduce the heat to low - this will allow the thin pancakes to cook well on both sides.



Using a spatula, lift the edge of the pancake - if it is fried, turn it over to the other side. On average, we bake each pancake for 1 to 1.5 minutes on each side.



Remove the finished pancake from the frying pan with a spatula and grease its surface with a silicone brush dipped in melted butter. Place all the prepared pancakes in a stack on top of each other.

The filling of pancakes with milk can be different - meat, cottage cheese, fruit. You can serve them without filling, simply drizzle them with honey and garnish with mint and berries.

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 correctly.

Photo recipe for thin pancakes with milk:

A good housewife can cook pancakes with yogurt, milk, or even water. But today we will tell you how to cook pancakes with milk - they turn out to be the most tender and delicious. Milk of any fat content is suitable for pancakes; it can also be replaced with powdered milk.

Recipe for traditional pancakes with milk

For thin openwork pancakes you will need:

• milk – 1-1.5 l;
• eggs – 3 pcs.;
• salt - a pinch;
• sugar - to taste;
• flour - 2 cups;
• vegetable oil – 2 tbsp.

How to cook:

• Whisk all the eggs and 2 cups of milk together. Add salt and sugar while whipping.
• Pour all the flour into a bowl and slowly pour the liquid mixture into it - mix well.
• Pour the rest of the milk into the resulting thick dough in small portions and stir well with a whisk. The more milk you add, the thinner your pancakes will be.
• Let the finished dough sit for 15-20 minutes, and then pour 2 tablespoons of odorless vegetable oil into it. Stir again.

Fry the pancakes in a well-heated frying pan, grease it with oil just before the first pancake. All subsequent ones will not stick to the pan, because the dough contains oil. Serve pancakes with honey, sour cream, butter and jam.

Recipe for custard pancakes with milk

Pancakes made from choux pastry are particularly tender. They can even be served as a holiday dessert, garnished with fresh berries and powdered sugar.

So, prepare:

• flour – 300 g;
• eggs – 3 pcs.;
• milk – 600 ml;
• boiling water – 200 ml;
• salt, soda, sugar - 1 pinch each;
• vegetable oil – 50 ml.

And preparing them is quite simple:

• Beat eggs, milk, salt, sugar and soda with a mixer.
• Sift flour into a bowl.
• Pour the liquid milk-egg mixture into the flour. Knead the dough until smooth - use a mixer.
• Pour all the boiling water into the dough in a thin stream and stir again.
• Let the dough stand for 10 minutes and then add vegetable oil.

Fry custard pancakes in a small frying pan. Place the finished ones on a plate that sits on top of a pan of boiling water. This technique will allow the pancakes to remain hot until they are served.

Recipe for buckwheat pancakes with milk

These pancakes were prepared by our grandmothers and served on major holidays. These pancakes go well with fish, boiled eggs, cheese, and herbs. These products can be used to make a filling and wrap it into fragrant thin pancakes with a wonderful coffee tint.

Products for buckwheat pancakes:

• wheat and buckwheat flour – 125 g each;
• eggs – 2 pcs;
• milk – 500 ml,
• salt - on the tip of the knife;
• sugar – 1 tsp;
• melted butter - 3 tbsp.

How to cook:

• Mix two types of flour. Add salt and sugar.
• Dilute the flour with milk - stir until smooth.
• Whisk the eggs and pour them into the dough.
• Add the melted butter last.

Buckwheat pancakes, due to the presence of buckwheat flour in them, turn out to be very fragile. To prevent the baked goods from breaking when turning them over in the pan or removing them from it, pour in a little more batter than when baking pancakes with regular wheat flour.

Having mastered the traditional recipe for pancakes with milk and the recipe for buckwheat products, you can experiment. Take this or that recipe as a basis, but instead of half the wheat flour, put half of the oatmeal, millet, or rice flour. Every time you will get delicious thin pancakes with milk.

Despite the deceptive simplicity of the recipe, preparing delicious pancakes is a rather non-trivial task that requires a considerable amount of professionalism from the cook in this matter. Beginning housewives may have a lot of questions regarding the recipe for this dish. How long does it take to fry pancakes? How much batter should you pour into the pan? And, finally, how can you bake thin, “openwork” pancakes, photographs of which are full of culinary sites? Let's try to answer all these difficult questions.

Let's start with perhaps the most difficult one. How do experienced housewives make these beautiful “openwork” pancakes? In fact, there is no secret in preparing the mentioned “special” dish. The whole point here is in a special dough, thanks to the properties of which bubbles appear on the surface of the pancake, which burst during the heat treatment and form those very “lace” holes.

What can you add to flour to achieve a similar effect? There are several effective ways to obtain dough for “openwork” pancakes.

You can add to the mixture:

• soda slaked with vinegar;
• kefir;
• sparkling mineral water.

You can make “lace” pancakes from the most ordinary dough. It is enough just to shake the mixture thoroughly with a mixer. Well, make sure that the dough itself pours into the pan in a fairly thin layer, of course.

Below we will look at one of the most popular ways of preparing “openwork” pancakes.

Recipe for making pancakes with milk

Ingredients:

• 2.5 glasses of milk;
• 2 eggs;
• 1.5 cups flour;
• 0.5 teaspoon each of salt and soda;
• 2 teaspoons vegetable oil;
• 1 teaspoon of sugar (the last item can be excluded if you plan to serve something sweet, such as jam, with the finished dish).

Instructions:

1. Heat the milk to about 40 degrees. However, avoid bringing the product to a boil.
2. Add eggs, salt and, if necessary, sugar to the milk. Beat the resulting mixture until thick foam (preferably using a mixer).
3. Continuing to mix the future dough, gradually add flour and soda into it so that no lumps form.
4. Finally, add vegetable oil to the container. Beat the mixture thoroughly again, then let it sit until the bubbles begin to form in the dough.
5. Heat a frying pan and grease it with vegetable or butter. It is better to use special dishes for frying pancakes.
6. Pour the dough into the pan in a thin, even layer. Make sure it doesn't burn. “Lacy” pancakes are fried on both sides, so do not forget to turn each of them.
7. As soon as neat holes appear on the surface of the dough and its color becomes pleasantly golden, the dish can be considered ready.