How to cook pancakes. How to cook delicious pancakes

Pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than those made with kefir, and in addition, they are incredibly tasty!

It’s not at all difficult to bake pancakes with milk; there shouldn’t be any difficulties. There are quite a few test options, in this article I will offer you the best of them.

To prepare dough for pancakes with milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the frying pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If the pancakes are planned with or without a sweet filling, you can optionally add it to the dough vanillin on the tip of a knife.

There should not be too much sugar in the dough, otherwise the pancakes will simply burn in the pan!

Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a frying pan; this requires some experience and skill.

We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% of success!

And it doesn’t have to be cast iron the old fashioned way. Modern options pancake pans with non-stick coating are no worse. The main thing is that the frying pan has a flat, thick bottom and heats up evenly over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the batter for baking pancakes with milk into the center of the frying pan, allowing it to spread evenly over the entire plane of its surface.

The process of baking pancakes is not a quick process, so be patient. There are housewives who bake in two pans at the same time, but in this case things will go faster. But here you need experience, you absolutely cannot be distracted and move away from the stove.

In order for the dough to turn out without lumps, the flour must be sifted when adding it to the dough. When mixing pancake dough with milk, feel free to use a mixer to thoroughly combine the dough ingredients.

The pancake dough should sit in a warm place for 30-40 minutes before baking; this is a necessary condition for the success of the pancake event. Only choux pastry does not require any proofing time.

Classic recipe for pancakes with milk

As a rule, with the classic execution, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is heated a little, and cold eggs are beaten with salt until foamy.

There are several ways to knead dough with the same set of ingredients. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.

In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are beaten together with milk, sugar, butter, salt and flour. Each option is possible as a method, the main thing is the absence of lumps in the dough.

And in each version, the pancakes are slightly different appearance, but they always turn out delicious.

You will need:

• 500 ml milk
• 3 pcs. selected egg
• 250 g flour
• 1 tbsp. l. vegetable oil
• 1 tbsp. l. granulated sugar
• 1 pc. salt
• mixer

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and mix

With the mixer running, add flour and mix until smooth.

Add vegetable oil so that the pancakes do not burn while baking.

Apply a thin layer of oil to the frying pan with a brush and heat it well over the fire.

Using a ladle, pour the dough into the middle of the pan, stretching the dough in a circular motion over the entire surface, bake over medium heat

After the pancake is browned on one side, flip it over with a spatula

We stack pancakes and treat our friends and family!

Bon appetit!

Thin pancakes recipe with holes

Sometimes you really want thin pancakes with milk with lots of holes, like woven lace! Nothing could be simpler.

This recipe contains sour cream and kefir along with milk. The latter add softness and tenderness to the pancakes.

And baking powder is responsible for the many holes. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!

You will need:

• 400 ml milk
• 3 pcs. selected egg
• 2 tbsp. flour
• 100 ml kefir
• 1 tbsp. l. sour cream
• 2 tbsp. l. granulated sugar
• 1 tsp. baking powder for the dough
• 3 tbsp. l. vegetable oil for dough
• vanillin on the tip of a knife
• salt to taste

Cooking method:

1. Beat eggs with sugar and salt using a whisk (or mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
2. Sift flour and baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough sit for a while, then stir vigorously, repeat if necessary.
3. Pour in vegetable oil and a little vanillin for taste and aroma.
4. Let the dough sit for 30 minutes, it's ready - it's time to bake pancakes. The dough should have the consistency of very liquid sour cream, and it should “stretch” from the ladle.
5. Grease the frying pan vegetable oil brush and heat well. Pour the dough into a ladle and spread it evenly over the surface to the edges. Cook over heat until pink on one side and turn over to the other.
6. You will get thin pancakes with a hole, lay them out in a stack while baking, cover with a towel and let sit.

Bon appetit!

Lacy pancakes with milk and boiling water

What lacy and unusual milk pancakes can you bake using this recipe! Tender and incredibly tasty, they just melt in your mouth! The recipe is simple and it’s up to you to bring it to life!

The pan for pancakes should be well heated and during the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.

The frying pan must be thinly greased before each pancake without removing it from the heat. This can be done using a foam sponge or silicone brush. Some housewives grease the frying pan with a piece of lard and vegetable oil. If the pan is not greased at all, then the pancakes may stick, will have a different appearance, and the taste will also change.

You will need:

• 500 ml milk 2.5-3% fat
• 3 pcs. selected chicken egg
• 280 g wheat flour
• 2 tbsp. l. granulated sugar
• 1 tsp. salt
• 150-200 ml boiling water
• 3 tbsp. l. vegetable oil

Cooking method:

Beat eggs with salt and sugar

Add 250 g milk

Sift the flour, adding the entire amount gradually in parts

We get a dough thicker than pancakes

This is done to prevent lumps from forming.

Now add the remaining milk and knead the dough.

Add vegetable oil, mix

Add boiling water to the dough, while stirring the mixture vigorously

The dough will become liquid, more elastic, and the pancakes will be lacy

Heat the frying pan well and grease it with a thin layer of vegetable oil.

We take a small amount of dough into a ladle, begin to pour it into the frying pan approximately in the middle, holding the frying pan by the handle, while at the same time making a smooth circular movement with our hand, distributing the dough over the entire surface

Carefully turn the pancake over in the pan, lifting it with a wooden spatula

We spread each pancake on one side butter as soon as we remove it from the pan

Whether or not to grease the pancakes with butter at the end is, of course, your choice. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the frying pan before each pancake, and the third time we apply the oil while the pancake is warm. Counting calories!

Bon appetit!

Recipe for traditional custard pancakes

Custard pancakes made with milk are very tender, surprisingly soft and have an even texture. Excellent for a variety of fillings, they have a neutral taste in terms of salt and sugar.

You will need:

• 600 ml milk
• 2 pcs. egg
• 300 g flour
• 100 g boiling water
• 30 g butter
• 4 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 2 tbsp. l. granulated sugar

Cooking method:

Whisk eggs, sugar and salt

Sift all the flour into the egg mixture

Mix until we get a lumpy and very thick dough.

Add a glass of milk and whisk to form a creamy dough.

This method eliminates the presence of lumps in the dough.

Place the frying pan over medium heat to warm up thoroughly.

Meanwhile, add boiling water to the mixture and quickly mix the dough with a whisk, brewing it

Add vegetable oil, mix

The dough has a liquid consistency

Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom

Turn the pancake over to the other side from one edge with your hands or a spatula

We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture

Grease each pancake with butter

Stack the pancakes! Let's help ourselves!

Bon appetit!

Thin milk pancakes recipe with holes with boiling water

The recipe for custard pancakes is an excellent option for beautiful pancakes on weekdays and on holidays. And the secret of many holes is adding soda or baking powder.

They turn out thin, tender and very tasty! It’s not difficult to prepare them; any housewife can do it. If you like such wonderful pancakes, then this recipe is for you!

You will need:

• 250 g flour
• 200 g milk
• 2 pcs. egg
• 1 tsp. baking soda
• 100 ml boiling water
• 1 tbsp. l. sugar
• 3 tbsp. l. olive oil
• 1 pc. salt

Cooking method:

1. Mix eggs, salt and sugar with a mixer until light foam
2. Add a glass of milk to the resulting mixture and soda, slaked with boiling water in a spoon, mix
3. Next, pour flour into the mixture through a sieve, mix
4. Pour in boiling water and beat the dough intensively until all the lumps dissolve.
5. Add olive oil, let the dough stand for 10 minutes
6. In the meantime, put the frying pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
7. Distribute the batter evenly over the pan in a circular motion, fry the pancake on both sides until golden brown.

The results are very beautiful and delicious pancakes! Bon appetit!

Video recipe. Lacy pancakes with milk

You will need:

• 300 g milk
• 6 tbsp. l. wheat flour
• 3 pcs. egg CO
• 0.5 tsp. table salt
• 2 tbsp. granulated sugar

Fluffy yeast pancakes with milk

Delight your loved ones with fluffy and light yeast pancakes! Such a delicious miracle in holes is made with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. Such pancakes require a little patience; the yeast dough must stand and show itself in all its glory. Good luck!

You will need:

• 350 g flour
• 450 g warm milk
• 2 pcs. egg
• 1.5 tbsp. l. granulated sugar
• 1.5 tsp. dry yeast
• 1.5 tsp. baking powder
• 60 ml vegetable oil
• 1/2 tsp. salt

Cooking method:

Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves

In a deep bowl with plenty of reserve, beat the remaining sugar, eggs and salt with a mixer.

Add yeast to the egg mixture and mix with a mixer

Pour in some of the pre-sifted flour and add baking powder, mix

When the dough already contains more than half of the flour, pour in vegetable oil.

The dough turns out to be quite thick, cover the bowl with a towel and put it in a warm place for 30 minutes

After a while, the dough will double in size in the bowl and it will bubble well, the yeast is doing its job

If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously

Heat a pancake pan over medium heat and apply vegetable oil to its surface with a brush.

We will bake small pancakes, pour out a small amount of dough and give it a round shape using a ladle

We wait for the pancake to brown, turn the pancake over to the other side using a spatula

The pancake turns out fluffy and lacy, bake it on the other side, remove it from the pan with a spatula

Continue baking the rest of the pancakes

Place all the pancakes in a stack and let them stand under a towel.

Bon appetit!

Recipe for delicious pancakes with sour milk

Pancakes with sour milk are an option for those who don’t particularly like sweets. Such pancakes turn out to be very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!

The structure of the pancakes itself is plastic and at the same time soft. Pancakes made with sour milk go perfectly with a variety of fillings. They are easy to work with, stuffing them and giving them the desired shape, they do not tear or break.

How to make your own sour milk? Nothing could be easier! Pour natural milk into a glass container, throw in a piece of bread and put it in a warm place, even in the sun. In a day (or faster) you will see for yourself how the transparent whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and refrigerate it. Sour milk is ready!

You will need:

• 300 ml sour milk
• 1-2 tbsp. l. granulated sugar (or powdered sugar)
• 1/2 tsp. table salt
• 250 g premium wheat flour
• 4 tbsp. l. vegetable oil
• 300 ml boiling water steep
• 2 pcs. selected egg
• 40-50 g butter
• 1 tsp. baking powder
• Vanillin on the tip of a knife (optional)

Cooking method:

Using a mixer or whisk, combine eggs with sugar, salt and vanilla to flavor. For a neutral taste of pancakes, 1 spoon of sugar is enough, if you like it a little sweeter, throw in all the sugar. Instead of sugar, it is better to use powdered sugar. Beat until the sugar grains dissolve.

Shake the sour milk until smooth, heat until warm, and pour into the egg mixture.

Combine the sifted flour with baking powder and add it to the mixture in parts, stirring with a mixer at low speed to break up the lumps.

Pour boiling water into the dough in a thin stream, while vigorously stirring the mixture, then pour in vegetable oil.

Pancakes can be baked immediately; the choux pastry does not require additional time; the pancake batter should be homogeneous, viscous and flow from the pan in a thin stream.

Heat the pan well, apply vegetable oil with a brush (or a piece of lard, half a potato), which must be periodically renewed in the pan.

We bake pancakes over medium heat; the hotter the pan, the more holes there will be.

After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it briefly on the other side.

Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. Let the stack of pancakes rest under a towel until warm.

Bon appetit!

Video recipe for thin and tender pancakes

There are many options for preparing pancakes, but most often, housewives prepare them from dough with milk. The thickness of the future dish depends on the flour. If your goal is thin pancakes, then it is best to use premium wheat flour. And if you want to make thick pancakes, then it is better to buy coarse or second-grade flour.

To prevent the pancakes from tearing, you need to strictly follow the cooking instructions, and also choose a cast-iron or non-stick frying pan. Also, do not forget to grease the pan before baking.

You can serve this dish with jam, sour cream, natural honey, or wrap meat, mushrooms, chicken, cottage cheese, vegetables, rice with eggs, fish, caviar and other products in pancakes.

This is a proven recipe, thanks to which you can prepare fluffy pancakes with holes. You can wrap various fillings in them or serve them in pure form for tea.

Ingredients:

• 3 glasses of milk.
• 2 cups premium wheat flour.
• 3 eggs.
• 0.5 tsp salt.
• 1 tbsp sugar.
• 1 tsp baking powder.
• 3 tbsp refined oil.

Preparation

Since pancakes made with milk turn out thin, you need to use high-grade flour so that they do not tear when turning. Its quantity can be changed depending on the consistency. Sift the flour several times, then add baking powder, sugar and table salt. Break the eggs into a container and pour in half a glass of warmed milk.

It is better to knead the dough with a mixer at high speed, this way you can get rid of all the lumps. The mass will be quite thick.

After this, gradually add the rest of the warm milk, while continuing to stir the mixture with a mixer. You want to achieve a consistency similar to sour cream. To prevent the pancakes from sticking to the bottom of the pan, be sure to add a little sunflower oil to the dough. Then mix all the ingredients thoroughly again.

A thick-walled frying pan needs to be heated well over high heat, then grease it with lard or oil. Carefully pour the dough into the pan and spread it over the entire surface in a thin layer. When the pancake is browned, turn it over with a knife or spatula. If you want to speed up the baking process, then cook pancakes in two frying pans, there is nothing difficult about it, you can do it.

The pancakes turn out very tasty and thin. Serve them however you like. Bon appetit!

Thin milk pancakes with holes

Making delicious pancakes requires some experience. But if you strictly follow the recipe, you will get a dish that will appeal to all household members and guests.

Ingredients:

• 0.5 liters of fresh milk.
• 50 ml water.
• 2 cups wheat flour.
• 0.5 tsp table salt.
• 2 tbsp white sugar.
• 2 eggs.
• 50 ml sunflower oil.
• 0.25 tsp citric acid.
• 0.5 tsp soda.

Preparation

Prepare fresh eggs, be sure to wash them, and then break them into a separate container. Also add table salt and granulated sugar to the bowl. Mix everything thoroughly, preferably with a mixer. If you serve pancakes with sweet ingredients, then one teaspoon of sugar will be enough.

Heat the milk and add half of the amount specified in the recipe to the plate with the eggs. Using a kitchen whisk, stir all ingredients. Make sure there are no lumps in the dough.

Even if you use premium flour, it is recommended to sift it before adding it to the dough. It's better to do this several times. Place the flour in a bowl and mix everything again very thoroughly so that there are no lumps left in the dough.

Then pour in the rest of the warm milk and mix with a mixer or a broom until a homogeneous mass is obtained, because the quality of the pancakes will depend on this.

It is necessary to add vegetable oil to the pancake dough. If your mixture is too thick, you can add a little more milk or boiled water. The consistency of the dough should be such that it spreads well over the surface of the pan.

Add some water to the glass, citric acid or table vinegar, as well as soda. Stir the solution and add to the mixture.

To prevent pancakes from sticking to the pan, it must be thoroughly heated, then greased with oil, reduce heat, scoop up the dough with a ladle and carefully distribute it over the surface. You must have a thin layer, otherwise you will not get delicate pancakes.

When the pancake is browned on one side, fold back the edges and carefully turn it over to the other side. Place the prepared pancakes on a plate and it is recommended to grease them with butter, otherwise they may dry out quickly.

You can serve the dish immediately after frying or wrap some filling in them.

Classic recipe for pancakes with milk

Pancakes are a universal dish; they can be used to prepare a full-fledged second course, used as a snack, or served with any meal.

Ingredients:

• 500 ml milk.
• 1 cup wheat flour.
• 3 tbsp sugar.
• 0.25 tsp salt.
• 0.25 tsp table vinegar.
• 3 eggs.
• 3 tbsp vegetable oil.

Cooking process

Eggs must be washed to avoid risk infectious diseases. Place them in a high-sided bowl, add the required amount of salt and sugar and beat thoroughly.

Heat the milk, just do not boil it, then add it to the bowl with the eggs. Also add one tablespoon of oil and mix with a kitchen whisk or mixer.

Then add sifted flour in small portions. Mix the mixture thoroughly so that there are not even small lumps in it. If necessary, control the amount of flour to achieve a creamy consistency.

To create an acidic environment in the dough, you need to add slaked soda to it.

If you want to get pancakes with holes, then you need to leave the dough for about half an hour.

Spread the finished mixture over a heated frying pan in a thin layer.

Fry the pancakes on both sides. They must have a nice ruddy color, as shown in the photo below.

If you follow all the cooking steps, you will get a tasty and satisfying dish.

The secrets of delicious pancakes - how to create and make delicious pancakes?

Every housewife has several recipes for making delicious pancakes. But there are basic rules that will help you when frying pancakes.

1. The first tip may seem pointless to many, but believe me, it works one hundred percent. You need to approach the cooking process not only with clean hands, but also with clean thoughts, as well as in a good mood. There should be no foreign objects on the desktop. Turn on some nice music and start the process.
2. Regardless of the quality and type of flour, it must be sifted. Thanks to this, the flour will be enriched with oxygen, and the pancakes will be airy.
3. Ideally, use a cast iron skillet. Before preparing pancakes, you need to heat it well with salt. Then grease with a small amount of oil or lard. After cooking, you don’t need to wash the pan, and don’t cook anything else with it.
4. Based on the first pancake, determine the dough and add ingredients if necessary.
5. To evenly distribute the dough over the surface of the pan, rotate it. Do everything without fuss, as you may get burned. With a little practice, you will learn how to flip pancakes in the air.

There are also some secrets to preparing the dough. Regardless of whether you use milk, kefir or plain water, you need to know that liquid and flour should be in a 2:1 ratio. But these are not exact recommendations, since a lot depends on the quality of the flour, so the quality of the dough can only be judged after the first pancake.

Each recipe indicates the quantity chicken eggs, but they can be of different sizes. For 1 cup of flour you need to add 2 small or 1 large egg. If your first pancake breaks, add 1-2 more eggs to give the dough elasticity.

Add no more than 2 tablespoons of granulated sugar to 1 cup of wheat flour, otherwise the pancakes will burn to the pan. But if you don't add sugar at all, the taste can change dramatically.

And remember that the most delicious pancakes prepared according to the classic recipe using milk. Using the above recipes, you will quickly learn how to cook tender and tasty pancakes.

Every more or less experienced housewife knows how to make pancakes, and Russian grandmothers can present so many options for preparing this delicacy that you can implement them all your life.

In each region, pancakes are prepared differently and served with completely different fillings and dressings.

Thin, thick, delicate, with or without traditional filling - any pancakes will turn out delicious if you put a little of your warmth into their preparation.

Regular pancakes without filling are served still hot, generously seasoned with butter or sour cream. These pancakes are special make them curvy using yeast to prepare them.

The traditional Russian recipe for Maslenitsa or any other occasion for which homemade thick pancakes are made is kept in almost every family and passed on from the older generation to the younger.

Pancakes intended to serve with filling, must be elastic and very thin. The fillings for pancakes can be varied: caviar, lightly salted salmon, herbs, mushrooms, cottage cheese.

After all, this famous Russian dish is served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, and raisins.

Making perfect pancakes isn't that difficult. You can always find your own version of the recipe according to which you will bake pancakes. Next, you will learn how to make dough for pancakes, you will be able to study several recipes and get acquainted with photo and video materials.

Each housewife prepares the dough in her own way, but there is certain ingredients, which must necessarily be included in pancakes:

• flour (wheat, corn or buckwheat, always sifted);
• liquid (milk, water, kefir, low-fat sour cream or even beer);
• salt, sugar;
• vegetable oil (add directly to the dough to make it elastic);
• eggs, as a binding element, give your dough density, but they are not necessary to add.

To make pancake dough, you can use the following universal recipe.

Prepare all the necessary ingredients in advance:

• 2 glasses of liquid (water, milk or a 1:1 mixture of both);
• 1.5-2 cups flour;
• 1-3 eggs;
• 1-3 tbsp. spoons of sugar;
• 0.5 teaspoons of salt;
• 1.5-2 tbsp. spoons of plant oils

1. Take a container, in which you will stir your dough. A large saucepan or deep bowl works best.
2. Sift flour into the bottom of the container, make a small funnel in it and pour lightly beaten eggs into it. You can vary the number of eggs yourself; as mentioned earlier, they serve to thicken the dough and form a crispy crust. Therefore, if you want to bake soft, spongy pancakes, you can add fewer eggs or do without them altogether.
3. Following the eggs add half of the liquid to a container with flour, preheated to a temperature of 40 degrees.
4. Gently beat the ingredients with a mixer or using a whisk, trying to get a homogeneous mass.
5. Next add the remaining liquid, sugar, salt and vegetable oil.

Also you can use the second option.

1. First of all, you need to beat half the liquid in a mixer along with the eggs, add flour (it should be stirred to avoid lumps).
2. Then add the remaining amount of liquid, controlling the consistency. This way you will monitor the thickness of your future pancakes.
3. If you like thin ones - add fluids just enough so that you get the consistency of very liquid sour cream. The dough for baking thicker pancakes simply resembles liquid sour cream.

We have revealed only 2 ways to prepare pancake dough. You can try each of them and choose the best option for yourself. Once you've got your hands full, you'll learn how to quickly cook pancakes and, perhaps, create your own unique recipe.

How to cook pancakes with milk: recipe, photo instructions, useful tips

Traditional pancakes are made with milk. You can also use liquid sour cream, as our ancestors did, but such a snack will turn out to be very fatty, which will not be entirely healthy for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes with milk, because the final product is unusually soft, thin, tender and tasty.

To prepare a serving of 15-20 pancakes, you will need:

• 2 eggs;
• 500 ml milk;
• 1 cup flour;
• 3 tbsp. Spoons grow. oils;
• 1 tbsp. spoon of sugar;
• 0.5 teaspoons of salt.

And now let's go straight to the recipe, thanks to which you can quickly prepare pancakes with milk.

1. Prepare the ingredients: the flour must be sifted, and the milk and eggs must be removed from the refrigerator and left at room temperature for half an hour.
2. Take a dry and clean bowl. Beat 2 eggs in it along with the required amount of salt and sugar. Helpful advice : to prepare sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
   
3. Gradually adding milk, beat the mixture with a whisk or with a mixer.
4. Add flour little by little, after sifting it through a sieve. This will saturate your dough with oxygen, making it light and airy.
   Helpful advice: add flour and stir the resulting mass until your dough begins to resemble liquid sour cream in consistency.
   
5. Last but not least pour vegetable oil into the dough.
   Helpful advice: Stir your dough well, so the oil is evenly distributed and the pancakes will not burn.
6. Let's move on to the baking process. So that your first pancake doesn’t come out lumpy, heat the pan well. For these purposes, it is best to take a cast iron pan with a flat bottom or a special pancake frying pan.
   Helpful advice: grease a hot frying pan with vegetable oil using a napkin or a special silicone brush.
7. Pour a small amount of batter into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
   Helpful advice: Bake the pancake for 2-3 minutes over low heat.
   
8. Carefully turn the pancake over using a wooden or silicone spatula. Bake for another 3 minutes.
   
9. Place the finished pancakes on a large plate.. Helpful advice: Brush hot pancakes with butter to keep them soft.
   

How to make pancakes on water?

Maslenitsa is a holiday! That's where the goodies are!

Maslenitsa is the most fun winter holiday after Christmas. You can bake pancakes, pancakes, and pies all week. During Maslenitsa in Russia they visited each other for pancakes, rode horses, made ice mountains and slid down them on sleds and ice glaciers.

On Sunday there was a farewell ceremony - the burning of Maslenitsa. On a high place they burned fires made of straw and all sorts of old things. And in some places they made a stuffed animal out of straw, burned it or tore it up and scattered it across the field. Maslenitsa largely corresponded to the European carnival.

Maslenitsa is the last hearty week before Lent, when you can no longer eat meat, but you can and should stuff yourself with more cottage cheese, butter, milk, sour cream and eggs. In short, all the raw foods that go well with fatty and fluffy pancakes.

Each day of Maslenitsa was designated for special actions:

Monday - meeting, they started baking the first pancakes and gave them to the poor.

Tuesday is a flirtation, the grooms were invited to look at the brides, inviting them with the help of pancakes.

Wednesday - on this day the son-in-law came to his mother-in-law for pancakes.

Thursday is a riot, children go to guests for pancakes.

Friday is mother-in-law's party. Sons-in-law need to invite their mothers-in-law to their house for pancakes, which the son-in-law prepares himself.

Saturday - sister-in-law's get-togethers. The daughter-in-law should make friends with her husband's sisters by inviting them to pancakes.

Sunday - farewell day, kissing day, farewell.

Below, choose what and on what day you will bake. Only for my son-in-law, on Friday, I showed special recipe. .

Step-by-step recipes for pancakes with milk, kefir, water

There are many cooking recipes. We will cook some of the best of them today.

First, I will show you three recipes from old Rus', and then modern recipes will come. You may notice that some differ little from others, except that the products were more natural back then.

Choose and act. You will succeed.

Remember — only the first damn thing is lumpy.

Menu:

Ancient recipes:

Recipes today:

Ancient recipes:

1. The best pancakes (recipe from the cookbook of the princes Lopukhins)

In the old days, pancakes were baked from buckwheat flour (you can make it at home by grinding buckwheat in a coffee grinder. Nowadays, you can find buckwheat flour in stores)

Ingredients:

• Buckwheat flour - 2.5 cups
• Wheat flour - 1 cup
• Half a stick of yeast (according to our calculations, 7-8 g of dry instant yeast) Look on the package for the recommended amount of yeast per amount of flour.
• Milk - 1 glass
• Water - glass
• Eggs - 2 pcs.
• Butter - 50 g.
• Salt - 1/2 tsp.

Preparation:

Let's prepare the dough.

1. Mix 1 cup of buckwheat flour, 1 cup of wheat flour, warm water and yeast. Then add the rest of the buckwheat flour. We put everything in a warm place. When the dough rises, add hot milk and mix well. When the dough has cooled slightly, beat in the eggs and butter and let the dough rise in a warm place.

2. When the dough rises for the last time, do not stir it so that the dough does not fall, but take it with a spoon and pour it onto small hot frying pans.

Pancakes can be fried in butter.

Bon appetit!

1. Royal pancakes (recipe from the family of Count Sheremetyev)

Ingredients:

• Cream - 2 cups
• Butter - 200 g.
• Egg yolks - 5-6 pcs.
• Sugar - 1 glass
• Flour - 3/4 cup
• Jam or jam for decoration - to taste

Preparation:

1. Grind egg yolks with sugar, add to lukewarm melted butter, mix thoroughly.

2. Dilute the flour with half the cream. Whip the remaining cream, bring to a boil, stirring constantly, and cool.

3. Add mashed yolks and whipped cream to the flour. Mix everything. The dough is ready. Bake in small frying pans. In the old days there were special frying pans for baking several pancakes at the same time.

Serve the pancakes with jam, sprinkled with lemon juice, and sprinkled with powdered sugar.

Bon appetit!

1. Russian pancakes - wheat

Ingredients:

• Warm milk - 4 cups
• Sifted flour - 5 cups (2.5+2.5)
• Dry yeast - 1 package
• Butter - 1 tbsp.
• Salt to taste
• Eggs - 2 pcs. (yolks separate from whites)
• Sugar - 1 tbsp.
• Heavy cream - 0.5 cups

Preparation:

1. Heat the milk slightly so as not to burn the skin, add dry yeast to the milk, stir, add 2.5 cups of flour and stir again. Pour in a spoonful of melted butter, knead the dough and put it in a warm place.

2. Grind the yolks with sugar. Add 2-2.5 cups of flour and mashed yolks to the risen dough. Knock out the dough properly. Beat the whites into a stable foam, carefully mix them with the dough. Carefully pour in the heavy cream and stir again gently.

When the dough begins to rise, without stirring it, bake pancakes.

Bon appetit!

Recipes today:

1. Pancake recipe with milk

Pancakes are so popular that they are baked both on holidays and on weekdays. As a rule, we make pancakes from wheat, oatmeal or buckwheat flour.

1. Pancakes with kefir

Ingredients:

• Kefir - 400 g.
• Flour - 170-190 g.
• Eggs - 2 pcs.
• Sugar - 2 tbsp.

Preparation:

Pancakes with kefir can be prepared in two ways. The first one is on cold kefir

and the second - on hot kefir.

True, the openwork of these pancakes is different. On cold kefir the holes are small, but on hot kefir they are larger. In any case, both of them turn out tasty, soft, tender.

1. Pour kefir at room temperature into a deep cup, break eggs there, add a little salt, 1/2 tsp, add sugar. Add sugar at your discretion. If you like your pancakes sweeter, add 3-4 tbsp. If you don't like sweets, you don't have to add them at all.

2. Mix kefir with eggs, sugar and salt by hand until smooth, do not try to do it perfectly. It is enough to shake it with a whisk by hand.

3. After mixing everything up, gradually add flour, continuing to whisk the flour into the kefir all the time.

4. Check the dough. The dough we need should be a little thicker than regular pancake dough, because later we will add more soda to it.

5. When the dough is ready, let it rest for 20-30 minutes. It depends how much time you have. You can prepare the dough in advance and let it rest for 2-3 hours at room temperature. This will only make it better. The pancakes will be more elastic and will not tear when frying. Don't forget to cover the cup with dough with something.

6. Pour quicklime soda into a glass. On average, half a liter of kefir requires half a teaspoon of soda (with a small slide).

7. Dilute baking soda in a small amount of cold water.

8. Take the rested dough, mix, if there are any lumps there, add 2 tbsp. vegetable oil.

9. Add soda solution, mix everything.

10. The frying pan should be moderately hot, it should not be very hot, since we need to wait until the soda has time to completely decompose. We grease the pan only before the first pancake, because we have vegetable oil in the dough.

11. Pour the dough into the pan; when pouring the dough, be sure to lift the pan from the stove. distribute it by tilting the pan around the circumference. While you are still not getting everything right, you will have to tilt the pan in different directions. Then you will get used to it and will distribute the dough in the pan in one motion.

12. Place on the stove and start frying. We are waiting for the pancake to cook on one side.

13. Fry on the second side.

14. The result is well-fried, finely porous pancakes.

Well, if you want to get pancakes with larger holes, more openwork, then such pancakes should be cooked with warm kefir.

To do this, you need to heat the kefir until warm, not hot. Then knead the dough as described above, i.e. add salt, sugar, flour to the beaten eggs and then add soda solution to this warm dough. Stir. The dough rises a little. Immediately start frying pancakes. Fry in a very hot frying pan.

So, our pancakes are ready. This amount of dough will make 14-16 pancakes. Depending on the thickness of the pancake and the diameter of the pan.

The pancakes turned out soft and delicate. Well, very tasty.

Bon appetit!

1. Custard pancakes

Ingredients:

• Kefir - 400 g.
• Water - 350 g.
• Flour - 250 g.
• Eggs - 2 pcs.
• Salt - 1/3 tsp. - 1/2 tsp.
• sugar - 2-3 tbsp.
• Quicklime soda - 1/2 tsp.
• Vegetable oil - 2 tbsp.

Preparation:

1. Break the eggs into a deep cup and beat them with a whisk.

2. Pour in kefir. We have kefir from the refrigerator.

3. Add sugar 2-3 spoons for sweet pancakes. If you like it sweet, add more and vice versa.

4. Add salt to taste. And immediately add about half a teaspoon of quicklime soda. Quicklime soda will enter into chemical reaction with acid in kefir, and will also decompose when high temperature when baking pancakes and as a result the pancakes will turn out lacy with large holes. It is important here that the kefir is cold so that the soda does not begin to react prematurely with the acid contained in the kefir.

5. Gradually add flour, passing it through a sieve. Mix everything thoroughly so that there are no lumps.

Our dough turned out to be quite thick, like pancakes.

6. We begin to brew the dough. Gradually add boiling water to the dough, little by little, constantly stirring the dough so that there are no lumps. Do this carefully but quickly so that the water does not cool down.

7. Add a little vegetable oil.

That's it, our dough is ready. It turned out not thick at all, a little thicker than cream. The thickness of the pancakes depends on the thickness of the dough. Liquid - thin, thick - thicker.

8. Heat the frying pan very high and pour in the dough, distributing it evenly by turning the pan.

9. Turn over and fry on the other side. Our pancake turned out beautiful, with large holes. By the way, if you want to get the same pancake, you need to heat the pan very hot.

Before baking the next pancake, let the pan heat up again so that it is very hot. Pour the dough and distribute it. Let it fry on one side, turn it over and... as usual.

One way to determine when to flip pancakes?

When you pour the pancake into the pan, fry until there is no wet, shiny batter left on top, the pancake becomes dull, and the edges of the pancake begin to move away from the pan.

Tip: when you flip the pancake, move the spatula under the center, trying to grab the entire pancake and not the edge, as this may cause the pancake to tear.

Freshly baked pancakes can be brushed with melted butter. We buy ghee for this purpose. If you don't like oily ones, don't spread them on.

In total you get 20-22 pancakes. The diameter of the frying pan was 23 cm.

The pancakes turn out very tasty, very soft, very tender and delicate.

Serve pancakes with sour cream, jam, honey. Eat just like that. Wrap the filling in them.

Bon appetit!

1. Pancakes with milk, kefir and sour cream

Ingredients:

• Eggs - 3 pcs.
• Sugar - 1-2 tbsp.
• Salt - 1/3 tsp.
• Baking powder - 1 tsp.
• Sour cream - 1 tbsp.
• Kefir - 0.5 cups
• Milk - 2 cups
• Flour - 1.5-2 cups
• Vegetable oil - 3 tbsp.
• Vanillin
• Butter - for ready-made pancakes

Preparation:

1. Break eggs into a deep cup, add salt, sugar and stir. Add sour cream and whisk until smooth. Add kefir and milk, leaving a little for later topping. if necessary. Mix everything thoroughly again. We got a homogeneous mass, very nice.

2. Add some flour. Add baking powder to the flour. Mix.

3. Add some more flour. Stir, if the dough seems thick, add a little milk. If it's liquid, it's flour. The dough should have the consistency of liquid sour cream. Pour freely from a spoon. Stir until all the lumps are broken.

4. Add a little vanillin.

5. Pour in a little vegetable oil.

Our dough is completely ready.

6. Grease a preheated frying pan with vegetable oil (this can be done with special culinary brushes, you can put half a potato on a fork and grease it, etc.) Pour the dough into the frying pan, lifting it with one hand and turning it with an inclination around the circumference so that the dough is distributed evenly. If there is not enough dough, quickly scoop it out and add some to the pan.

7. When holes appear on the surface of the pancake (see photo), the pancake needs to be turned over. In about 60-80 seconds. The pancake is thin and can be turned over with a spatula very easily. (Do not turn over with metal spatulas; you will scratch the pan. Then the pancakes will stick.) Experienced housewives usually turn over with their hands.

8. Fry the second side. About the same. Check for friedness.

Grease the pan before each pancake. Although we added oil to the dough and our pan is non-stick, if you grease it just a little, nothing bad will happen.

9. While the second pancake is being fried, coat the first pancake on a plate with melted butter using another brush. We always buy ghee for this. It tastes much better with it. And so every damn thing. You can spread it on one side, since the pancakes laying on top of each other will grease themselves.

So we baked a whole bunch of pancakes. Look how thin and lacy they are. Try how delicious they are.

Bon appetit1

1. Thin Russian pancakes

Ingredients:

• Eggs - 4 pcs.
• Milk - 500 g.
• Flour - 4 tbsp.
• Starch - 4 tbsp.
• Sugar - 4 tbsp.
• Vegetable oil - 2 tbsp.

Preparation:

1. Pour sugar, salt into a deep cup, pour milk.

2. Add eggs.

3. Mix everything with a whisk. There is no need to beat for a long time. Just break the eggs.

4. Add 4 tbsp flour.

5. Add starch 4 tbsp.

6. Mix everything well with a whisk so that there are no lumps. Set the dough aside for 10-20 minutes so that the gluten swells in the flour. Then it will be easier to fry the pancakes.

7. The dough has settled, pour a couple of tablespoons of vegetable oil into it. Mix well.

8. Our dough turned out to be liquid and flowing. But it will set well in the pan.

9. Heat the pan well and start baking pancakes. We do not pour oil into the pan, since we added it to the dough. But for the first pancake, I usually grease the pan a little.

10. These pancakes bake very quickly, 30-40 seconds on each side. As soon as the pancake has puffed up in different places, it’s time to flip it.

11. The first pancake is ready. Look how delicate it turned out and how thin it is. You can clearly see your fingers through it. Almost transparent. In addition, the pancakes turn out to be very elastic. It's easy to wrap something in them and make envelopes.

This amount of dough makes 12-15 pancakes.

Overall great pancakes.

Bon appetit!

1. Pancakes with whey

Ingredients:

• Whey - 1 liter
• Flour - 300 g.
• Starch - 50 g (2 tbsp)
• Eggs - 2 pcs.
• Sugar - 1 tbsp.
• Salt - 1 tsp.
• Soda 1/2 tsp.
• Butter or vegetable oil - 50 g.

Preparation:

Whey is the liquid that remains when cottage cheese or cottage cheese is made from milk.

1. Pour half of the whey into a ladle and place it on the stove over low heat (heat) to bring to a boil. No need to boil.

2. Break the eggs into a deep cup. Add salt, sugar, mix. Pour in the remaining half of the whey. Mix everything again, or rather, even shake it up.

3. Add starch to the flour and gradually sift the flour and starch through a sieve into a cup with whey and eggs, while stirring the dough. The dough should be uniform, without lumps.

4. Take the second part of the whey, which is already heated, and holding it over a cup of dough, add half a spoon of soda there.

5. Our soda foamed heavily and overflowed the edge of the ladle, which is why we held it over a cup of dough.

When mixing soda with hot whey, carbon dioxide is released, accompanied by strong “foaming”. Be careful: use a larger bowl to heat the whey, or hold it over the dough you are kneading.

6. Slowly begin to pour the hot whey into the dough. Stirring all the time. Stir a little more after pouring out all the whey.

7. The result was such a liquid but fluffy dough.

8. Melt the butter in a frying pan and pour it into the dough, it will add a special taste to the pancakes, leaving a little for the frying pan. If you are using vegetable oil, simply pour it into the dough. Mix thoroughly. The dough is ready.

We fry the first pancake by greasing the pan with melted butter, and for subsequent pancakes we don’t add anything to the pan.

The pancakes are thin and fry quickly, about half a minute on each side. After the first pancake, the pan is dry, turn on the burner at high power to heat the pan very hot. Then the pancakes will turn out delicate.

In total you should get 25 pieces, if you don’t try too hard, with a diameter of 24 cm.

You can coat each pancake with melted butter, you can make the filling. Eat as you wish.

1. Pancakes on the water

Ingredients:

• Milk - 1 glass
• Flour - 1 cup
• Sparkling water - 1 glass
• Eggs - 2 pcs.
• Sugar - 1.5 tbsp.
• Vegetable oil - 1 tbsp.
• Salt - 1/2 tsp.
• Soda - on the tip of a knife
• Table vinegar - 1 tsp.

Preparation:

1. Break the eggs into a deep cup and add one and a half tablespoons of sugar and half a teaspoon of salt. Mix everything.

2. Add sifted flour to the eggs and mix everything well.

It turned out to be such a thick dough.

3. Carefully pour in the milk little by little, stirring constantly.

4. Now we need to extinguish the soda with vinegar on the tip of a knife. You can do this directly over the bowl of dough. Mix everything again.

5. Pour in a glass of sparkling water.

6. Add a spoonful of vegetable oil and mix again.

7. The dough is ready. You can taste it and add salt or sweeten it if necessary.

8. Grease a well-heated frying pan with oil and wait for it to heat up again. Pour in the dough and fry on both sides until golden brown. Before each pancake, stir the dough so that there are no lumps.

Well, our pancakes are ready. Try it.

Bon appetit!

1. Pancake filling

You already know how to make pancakes with different ingredients from previous recipes, so here I will only give you the filling. Bake any pancakes you like and add this filling.

Ingredients:

• Cottage cheese - 200 g.
• Poppy filling - 100 g.
• Sour cream - 2 tbsp.
• Sugar - 2 tbsp.
• Dark chocolate – 1 medium bar
• Vegetable oil - 1 tbsp.

Preparation:

1. Mix cottage cheese with sugar and sour cream, the mass should be homogeneous and viscous but not liquid.

2. Place the poppy seed filling on the pancake and make a roll near the edge of the pancake. There should be less of it than cottage cheese.

3. Now lay out the curd filling. next to the poppy, with the same roller.

4. We begin to wrap our filling in a pancake.

5. Continue wrapping.

6. Melt the chocolate in a water bath.

Bon appetit!