Baking pancakes is a simple recipe. We bake pancakes in any pan

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

Today, it is not customary to brag about a significant thickness of pancakes. In "fashion" - a light, perforated, lacy structure. You can get it using various techniques, how to make the right dough for pancakes. We will describe each of them in detail.

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

Milk pancake dough

The most common recipe for making regular pancake dough. For it, you can use store-bought and more fatty homemade milk.

You will need:

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

The process of making pancake mixture

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

How to make dough for thin pancakes on kefir at home

This way, how to make dough for pancakes at home without lumps, is suitable for the most economical housewives. Firstly, with him you can not think about where to put sour milk. And secondly, you can fry pancakes on kefir and use them as the basis for various fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables). Below we will consider the cooking process step by step. First you need to knead the dough.

You will need:

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

Cooking process

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

This is the right dough for flour pancakes, the recipe of which is less popular than the others, and is more welcomed by nutritionists. It is the least high-calorie, goes well with berries and fruits, can be used for pancakes for breakfast or lunch. The dish is prepared very quickly, the main thing is to observe the proportions. So, how to cook pancakes on the water.

You will need:

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

Cooking process

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

Cooking delicious pancakes!

How to cook dough for pancakes, we already know. Time to move on to baking. This is done easily and simply.

1. Put a frying pan on the fire, heat it well.
2. Grease the pan vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
3. It is necessary to reduce the heat to medium - pancakes are not fried, but baked.
4. Dial 2/3 ladle of dough. Pour it quickly into the pan, which should be held slightly at an angle. So the dough will spread in a circle.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
7. Put the finished pancake on a dish. You can grease it butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on delicious "lace", leave the dish open.

On average, the preparation of a dish takes an hour and a half. And it fades instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and their favorite jam!

Pancake trash or the first pancake is not lumpy

And I came to you with a story about pancakes. I messed around a little today :)
If I say that pancakes are very easy, believe me. With pancakes, I did not deceive you.

Let's start with a test. When they say make the dough like pancakes, or start the pancake batter - many immediately do uuuuuuu, and give up the idea. I'm a bore and don't like uncertainty. I like to deduce the simplest formulas, so that just once - and it will definitely work out.
The pancake batter formula couldn't be easier. 1+2 to 2.
1 cup and 2 tablespoons of flour for 2 cups of liquid.
Everything, this is unmistakable and for sure. foundation, so to speak.
Everything else can be varied.
You can cook on kefir, yogurt, fresh or sour milk, on the same water. You can add sour cream for acid dough. But the ratio of flour and liquid is unchanged.
Just be sure to half the thick kefir-curdled milk or sour cream with water. To us batter necessary. On one milk, I also do not advise starting - I recommend replacing part with plain water. Because pancakes burn on milk alone. I tell you this from experience. Even if you have been baking them with milk all your life, as your grandmother taught you, dilute the milk by a third with water and feel the difference.
Measure flour and liquid in one glass. Or the same.

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If a liquid with an acidic environment - kefir, yogurt, sour cream (at least one spoon per 2 cups of water) - you do not need to extinguish the soda.
If it is fresh milk or water, extinguish the soda with vinegar or lemon juice. Well, or replace with baking powder. It is from the reaction of soda with acid that these small holes are formed on the surface of pancakes.
If you start pancakes on water with sour cream for example. That better sour cream put in a glass and top up with water. To keep the volume of liquid constant.
If your flour is frankly weak (TU), then feel free to add a spoonful of flour on top. If the flour is good, GOST, of the highest grade, then it is not necessary.
So, today's pancakes, on kefir.
For 12 standard size pancakes:
1 cup and 2 tablespoons flour
Flour is measured with glasses like this: pour full and level the top. Not with a slide, not by eye. And exactly.

I pour a glass of flour into a bowl, add two tablespoons of flour on top.

I drive in flour 2 raw eggs, one topless teaspoon of salt, two tablespoons of sugar.

For such a number of pancakes, take 1-2 or 3 tablespoons of sugar to taste. Three spoons is the maximum. More will burn.
I pour a full glass of kefir.

I begin to stir the dough: first, flour with eggs and salt-sugar, then I add kefir.


With the same glass I measure water (the hostess, so that kefir does not disappear from the walls of the glass, everything is in the house, everything is in the family) into the dough.

Pour water into the dough and stir the dough with a whisk so that there are no lumps.
Then I add an incomplete teaspoon of soda. And three tablespoons of vegetable oil.


I stir the last time and leave the dough for 15-20 minutes.
While the stove is heating up.

If you start the dough for a very large number of pancakes, then completely stir it so that it is problematic without lumps. So I stir as best I can, and then just strain the dough through a colander. I stir the remaining lumps again and filter again, adding a drop of batter. And also, when you bake a lot of pancakes - a hundred, at the end the dough becomes too thick for thin pancakes - so I add a little water there.

The most important thing in baking pancakes is to warm up well, but not overheat the pan.
If you don’t have a full hand yet and just feel that it’s time you can’t, make it easier. Wet the pan as if you just washed it, but did not dry it.

Put on the stove. Once the water has evaporated, the pan is hot enough.

The second important point is heating the pan with oil. Pour vegetable oil (literally a little, less than a tablespoon) Spread the oil evenly over the surface of the pan, put it on the stove and count to 10. One, two, three, and so on.

Then pour the oil (you can directly into the dough, just do not forget to stir the dough later).

And here it is important: why the first pancake is always lumpy - because there is a little more oil on the surface than necessary for an even distribution of the dough. It's very easy to change this. Take a regular paper towel and quickly wipe the surface of the pan. This removes excess oil. Quickly - because the pan should not cool down.


Take the right amount of dough with a ladle. It is too big for me, so I scoop up less than half of the ladle. And you have to figure it out empirically. If you don't scoop up enough the first time, add it the second time. If there is a lot and the pancake will turn out to be thick, reduce it. By the third pancake, you will know exactly how much dough you need to scoop.

Pour the dough in one quick motion into the center of the pan and tilt the pan in different directions, roll out the dough in an even layer over the entire surface. And fry.



One side.


If you want blush - wait for the color to appear along the edge of the pancake.

Look from above - the dough is fried quickly, there are no damp places left on top - you can turn it over. First, run the spatula in a circle, separating the edges, then bring the spatula to the very center (it usually sticks the most) and turn over. On the reverse side, pancakes fry twice as fast. So watch and remove them from the pan in time.


I grease the pan not every time, but after two or even three pancakes. And I no longer use pieces of lard, tassels, or onion halves on a fork. Everything is much easier. The same paper towel that I used to remove excess oil is my lubricant. I drip some oil into a small bowl. And I dip the napkin into this oil.


Once - they ran a napkin over the surface of the pan, and smeared it with the thinnest layer, and what is called scuffed if something was suddenly baked to it.

And very little oil goes away (household hamster).
It is better to grease the pancakes with butter later, if the soul asks for more satiety. Here, right on the top hot pancake in a pile, lay out a piece of butter and roll it over the surface. Then cover with another hot one - it will melt completely.

And for those who think that he needs a special frying pan to fry pancakes, I brought with me from home the simplest IKEA thin Teflon frying pan.
Here:
I heat up.

Lubricate with oil and warm up a little more.

I pour out the dough.

I'm fucking.

Then I considered this insufficient evidence and complicated the task.
Here is a huge cast-iron pan completely killed.

Gray. Lubricate with oil. We play some more. We fry a damn.



And then Ostap suffered.
Death number. Stainless steel stewpan with sides 10 (ten pancake!) Centimeters high.

It is awkward to turn over, but if you wish, frying pancakes in it is not a problem.



It was necessary to bake pancakes in an aluminum pan for a complete and final trash)))
I cooked on the electric stove. Gas frying is even easier. If you see that the pancakes are starting to burn, reduce the heat. If it doesn't cook fast enough, turn up the heat a bit.
And yes, you need to fry pancakes on a gas stove on a small burner. If you fry on a wide burner, then they stick in the center (they do not bake).
That's all!! Show us what you did in the comments!

Delicious pancakes with milk are considered a real lifesaver. Judge for yourself, isn't it possible to compose from these pancakes full meal, stuffing them with some hearty stuffing.

Every housewife should know how to cook pancakes from those products that are in the refrigerator; for any occasion, she will find a suitable recipe for preparing her favorite dish.

Pancakes are baked not only in milk, kefir, water and yeast are also used for dough. An interesting recipe for pancakes, which do not contain eggs, it happens that they are not available in the home kitchen, but you need to prepare a treat.

Pancakes are baked both thin and fluffy and even openwork, there are a lot of options. Which recipe the hostess prefers depends on her capabilities and the wishes of family members.

Recipe for quick pancakes with milk

Ingredients to be purchased in advance: 750 ml of milk; 320 g white flour; 45 ml vegetable oil; 2/3 teaspoon baking powder; a large spoonful of sugar (for sweet pancakes you will need 3 tablespoons); half a teaspoon of salt.

How to make pancake dough so that they turn out porous? To do this, baking powder for dough is added to the flour mass in milk. That is why pancakes are fluffy and airy.

Sometimes the baking powder is replaced with baking soda, in which case it must be diluted with a few drops of lemon juice or apple cider vinegar.

You can bake pancakes in milk very quickly, especially if you have two suitable pans. Lubricate them each time with vegetable oil so that the pancakes turn over easily.

The dough remaining after cooking is allowed to be stored in a cool place. Even the next day you can fry delicious pancakes and serve them hot to the table.

How to cook pancakes in milk, you will now learn:

1. In a blender bowl, combine a glass of milk, flour with salt and sugar, eggs and baking powder.
2. When the dough becomes homogeneous, pour in the rest of the milk in a trickle and mix. You should get a liquid mass, similar in consistency to kefir or liquid sour cream.
3. At the end, pour in sunflower or olive oil, after which you can proceed to the main process and bake pancakes in milk in a very hot pan.

Recipe for pancakes on yogurt or kefir

Openwork pancakes, which are cooked on kefir, have a spicy taste. It is achieved thanks to the butter with which pancakes are spread, and the slight sourness present in kefir.

The recipe is suitable for those who love pancakes dotted with holes.

In order to serve delicious pancakes with a sweet filling, make the dough according to all the rules by adding not one, but as many as three tablespoons of granulated sugar.

With such pancakes, it is appropriate to use condensed milk, liquid honey, jam. Of the salty fillings, caviar, mushrooms, fried with onions are popular.

By the way, it is most convenient to cover the pan with a thin layer of vegetable oil using a cut onion.

You need to prick it on a fork, dip it in oil and run it along the entire bottom of the dish in which you intend to fry pancakes.

Ingredients: a couple of eggs; a quarter of a teaspoon of soda and salt; ½ liter of kefir; 120 ml of boiling water; 30 ml vegetable refined oil; flour.

How to make pancakes in milk, you will soon learn:

1. In a saucepan, mix salt, kefir and eggs.
2. Put the mass on the stove and heat to body temperature.
3. Pour the sifted flour into the saucepan when you have already removed it from the heat. The dough should be like for pancakes, that is, thick.
4. Soda extinguish with boiling water and pour into a saucepan to the rest of the ingredients.
5. Pour in sunflower oil. After thorough mixing, you can start frying pancakes.

Serve pancakes brushed with melted peasant butter and sprinkled with powdered sugar. In addition, put a bowl of sour cream on the table.

Recipe for delicious pancakes on the water

Traditionally, the dough from which delicious pancakes are baked is kneaded with milk, kefir, yogurt and even whey.

However, there is another recipe - on the water. Pancakes will turn out thin and crispy if the whites and yolks are beaten separately before adding to the dough.

Pancakes are especially good with fillings from: meat, minced meat with onions, boiled eggs with cookies.

Ingredients: three eggs; half a liter of purified water; a pinch of salt; 0.350 kg of wheat flour; 30 ml of vegetable oil; 2 large spoons of sugar.

How to cook pancakes? Now let's figure it out:

1. Place all ingredients in a bowl except water. Mix them with a whisk.
2. Pour in a trickle cold water constantly whisking the dough with a whisk.
3. As soon as the mass becomes homogeneous, proceed to the main part - baking pancakes. Use either a cast iron or Teflon coated pan. By the way, in the second case, constant lubrication of dishes with vegetable oil is not required.

thin pancake recipe

The most delicate and very tasty pancakes must also be thin. This opinion is shared by those who do not like to knead the dough containing soda, not everyone finds it useful.

But what to do if pancakes already at the baking stage cause a lot of problems: either they gather into an accordion when turned over, or the dough does not want to be evenly distributed over the bottom of the pan.

I will tell you one secret: in order for pancakes to shine through in the sun, you need to spare no eggs and put them in the dough as much as the recipe requires.

And one more thing - before you start baking pancakes, put the mass aside and let it brew for half an hour.

During this time, the gluten that is in white flour will swell and the pancakes will stop tearing, even if they are too thin.

List of components from which you can hammer the dough:

4 cups of wheat white flour; a liter of whole milk; 5 eggs; incomplete spoon of salt; 3 art. spoons of granulated sugar; 15 ml of vegetable and the same amount of melted peasant butter.

How to make pancakes in milk, find out right now:

1. With a mixer or blender, mix all the products (except for the oil, add it last) placed in a bowl.
2. Leave the dough to infuse, then you need to bake pancakes in a pan with thick walls.

If you are using a hand whisk, do not pour all the milk into the bowl at once. When you manage to mix all the ingredients without lumps, pour in the rest of the liquid in a trickle.

sour pancake recipe

It turns out that sour pancakes have a lot of fans. And how could it be otherwise, because they turn out lush, into a hole, and besides, they go well with a variety of different fillings.

Sweet and sour taste of pancakes allows you to serve them with cottage cheese, sour cream sauce, honey, oil.

The recipe, in addition to soda (half a teaspoon), includes:

half a liter of sour milk; 30 ml vegetable oil; three eggs; 2 tbsp. spoons of sugar and potato starch; 0.5 teaspoon of salt; 9 full spoons of wheat flour, sifted through a sieve.

Do you want to know how to cook pancakes the right way? Then remember:

1. Mix the salt and sugar together, beat in the eggs and rub the mass well.
2. Pour in milk, then add soda. Whisk the mixture with a whisk until smooth.
3. In another bowl, heap flour mixed with starch. Make a funnel in the middle, into which pour a lot of liquid ingredients in a stream.
4. Beating the dough with a whisk, bring it to a homogeneous state. Then pour in vegetable oil.

That's it, now you can put a cast-iron skillet on the fire and bake delicious pancakes on it.

Recipe for yeast puffed pancakes

So the turn has come to the traditional Russian dish. To many, such pancakes seem to be the most delicious and the most lacy and airy. What epithets these pancakes are not endowed with!

Serve the pancakes either with or without filling, but simply by brushing them with butter. In any case, they just ask for your mouth, they turn out so beautiful and ruddy.

In order to nail the dough, take:

a half-liter jar of milk (if the milk is fatty, dilute it with water in a ratio of 3: 2); 20 g of pressed yeast (it is allowed to replace 7 g of dry); 70 ml vegetable oil; 60 g sugar; 3 eggs; an incomplete teaspoon of salt.

To learn how to make pancakes with milk, read the article below:

1. Beat eggs with sugar and salt using an electric mixer.
2. Heat the milk and measure out half, together with yeast and vegetable oil, send to the eggs.
3. Whisk the mass until smooth and pour into the flour. Then pour in the rest of the milk.
4. Cover the bowl with a cotton towel and place in a warm, draft-free place.
5. After 50-60 minutes, stir the risen dough with a spatula to release carbon dioxide to the outside.
6. When the dough rises a second time, there is no need to mix it. Scoop the mass from above with a ladle.
7. Pour the bottom of the pan in a thin even layer and fry pancakes in milk on both sides.

Do not forget to grease the pan with oil before baking each pancake in milk.

Recipe for pancakes stuffed with minced meat

Almost everyone loves meat. It is prepared in many ways, and one of them is that they make minced meat from it and stuff pancakes.

You already know how to cook pancakes, it remains to figure out the rest of the processes.

You will need: chopped meat(raw); a bunch of dill; salt, 2 eggs and an onion.

How to make pancakes so that they are a success? You will:

1. Finely chop the onion and mix it with minced meat, salt and chopped dill. If you want the filling to become juicier, add 25-30 ml of water to it.
2. Beat eggs and salt to taste.
3. Cut pancakes in half. On one part, from the edge, put raw minced meat in the form of a small meatball, fold into a triangle and dip in the egg.
4. Fry delicious pancakes in milk on both sides over low heat to give the filling enough time to cook.

Recipe for delicious pancakes with milk and oatmeal

List of products: 4 egg whites and 6 yolks; 0.4 kg of oatmeal; 0.450 l of milk; one and a half tablespoons of granulated sugar; 30 g cl. butter, a little salt and 10 g fresh yeast.

Now I will tell you how to prepare a mixture for pancakes in milk:

1. Bring the milk to a temperature of 40 degrees.
2. Pour a little into a separate container, add crumbled yeast. Leave for 10 minutes until the yeast bacteria wake up and start working.
3. Pour the flour into a large bowl, stir with the rest of the milk, pour in the diluted yeast.
4. Infuse the dough for another 10 minutes, but for now, rub the yolks with sugar.
5. Cool the egg whites and beat them in a clean bowl, adding a pinch of salt.
6. Melt the butter, pour into the already chilled dough. Then send the yolks and at the final stage - protein foam.

Fry pancakes in milk in a well-heated pan, brushing it with oil. In a similar way, you can beat pancakes on buckwheat or rye flour.

Choose what dish you will treat your family today, only you.

Pancakes cooked with milk powder

Product set includes:

two glasses of white wheat flour; one glass of dry milk; 3 glasses of filtered water; 2 eggs; a large spoonful of sugar and a small spoonful of salt.

How to hammer a pancake mixture in milk, even if it is dry, you now have to find out:

1. Mix water, powdered milk and flour in a bowl. It is not necessary to beat the mass until smooth. Set the bowl aside for a few hours, during which time all possible lumps will dissolve.
2. Then enter the eggs, grated with sugar and salt.
3. Stir the mass with a whisk and fry the pancakes in powdered milk until golden brown.

How to make thin pancakes

Ingredients you will need to start making pancakes:

2 eggs; half-liter can of milk; 30 ml vegetable oil; 0.200 kg of flour; one st. a spoonful of sugar; one teaspoon of soda; salt on the tip of a knife.

How to make pancake batter? Now I'll tell you. So:

1. Whisk salt with sugar and eggs.
2. Pour in the oil. Then add milk brought on the stove to 30-35 degrees.
3. Extinguish the soda and, together with the sifted flour, pour into a bowl with the rest of the ingredients.
4. For faster and easier whipping, use a mixer with a whisk attachment. With this device, you will be able to knead the air mass, from which very thin pancakes in milk are obtained.

Now you know how to make pancake mix. You have to bake pancakes on a hot frying pan. It should be lubricated with a silicone brush, dipped in sunflower oil.

Take the flour mass in whole milk with a ladle and pour it in the center of the pan, taking it by the handle. Spread the mass over the bottom of the surface pan and put on medium-high heat.

As soon as the product is browned on one side, turn it over and cook on the other half a minute.

My video recipe

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

pancakes are cooked differently in each region and served with completely different fillings and dressings.

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

Ordinary pancakes without filling are served hot, generously seasoned with butter or sour cream. These pancakes are specially make lush using yeast for their preparation.

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

Pancakes designed for serving with filling, must be elastic and very thin. Fillings for pancakes can be varied: caviar, slightly salted salmon, greens, 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, raisins.

It's not that hard to make perfect pancakes. You can always find your own version of the recipe, according to which you will bake pancakes. Next, you will learn how to make pancake dough, you can 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 be included in pancakes:

Flour (wheat, corn or buckwheat, necessarily sifted);

Liquid (milk, water, kefir, low-fat sour cream or even beer);

Salt, sugar;

Vegetable oil (add directly to the dough so that it comes out elastic);

Eggs, as a binding element, give your dough density, but it is not necessary to add them.

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

Prepare all the necessary ingredients in advance:

• 2 cups of liquid (water, milk or their mixture 1:1);
• 1.5-2 cups flour;
• 1-3 eggs;
• 1-3 art. spoons of sugar;
• 0.5 teaspoon of salt;
• 1.5-2 tbsp. spoons of rast. 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 bowl, 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 compact the dough and form a crispy crust. So if you want to make soft, fluffy pancakes, you can use fewer or no eggs.
3. Following the eggs send half the liquid to the flour container preheated to 40 degrees.
4. Gently beat the ingredients with a mixer or with a whisk, trying to get a homogeneous mass.
5. Then add the rest of the liquid, sugar, salt and vegetable oil.

Also you can use the second option.

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

We have revealed only 2 ways to make pancake dough. You can try each one and choose the best option for you. Having stuffed your hand well, you will 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 take liquid sour cream, as our ancestors did, but such an appetizer will turn out to be very fatty, which will not be entirely useful for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes in milk, because the final product is unusually soft, thin, tender and tasty.

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

• 2 eggs;
• 500 ml of milk;
• 1 glass of flour;
• 3 art. grows spoons. oils;
• 1 st. a spoonful of sugar;
• 0.5 teaspoon of salt.

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

1. Prepare the Ingredients: sift the flour, and remove the milk and eggs from the refrigerator and leave at room temperature for half an hour.
2. Take a dry and clean bowl. Whisk 2 eggs in it along with the required amount of salt and sugar. Useful advice: for making sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
3. Gradually adding milk beat the mass with a whisk or 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.
   Useful advice: add flour and stir the resulting mass until your dough starts to resemble liquid sour cream in consistency.
   
5. Lastly pour vegetable oil into the dough.
   Useful 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 does not 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 pan.
   Useful advice: grease a hot pan with vegetable oil using a napkin or a special silicone brush.
7. Pour a small amount of dough into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
   Useful advice: Bake the pancake for 2-3 minutes over low heat.
   
8. Flip the pancake carefully using a wooden or silicone spatula. Bake for 3 more minutes.
   
9. Put the finished pancakes on a large plate.. Useful advice: Brush hot pancakes with butter to keep them soft.
   

How to make pancakes on the water?

If you can't drink milk, you can make pancakes with water. For making fresh pancakes suitable purified drinking or carbonated mineral water. Moreover, half a teaspoon of soda is added to the dough, which is kneaded in ordinary non-carbonated water. The rest of the ingredients are the same as in pancakes with milk.

Sokolova Svetlana

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Women who decide to learn how to make pancake dough at home are faced with the problem of choosing the ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn flour.

In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, a light, lacy texture with holes is popular, and pancakes are often served as a dessert.

It's hard to tell which pancake batter recipe is the right one. Pancakes cooked on kefir turn out delicate and thin, and cornmeal adds an unusual color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.

I offer the most popular recipes for pancake dough. The option you like in combination with fresh products will help to please the family with an excellent delicacy.

I will pay a little attention to the secrets of cooking and calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you are looking for a figure, use low-calorie foods.

Classic dough for pancakes with milk

There are many ways to make pancakes, but the most popular is classic recipe on milk. Since Maslenitsa is just around the corner, I advise you to pay attention to the classic recipe.

Ingredients

Servings: 10

• milk 700 ml
• flour 100 g
• chicken egg 3 pcs
• butter 30 g
• vegetable oil 30 ml
• salt ½ tsp
• sugar 1 tsp

per serving

Calories: 180 kcal

Proteins: 4.8 g

Fats: 7.1 g

Carbohydrates: 22 g

20 minutes. Video recipe Print

Break the eggs into a deep bowl and use a whisk to turn into a homogeneous mass. Combine the beaten eggs with half of the milk and mix.

Gradually add flour to the resulting mixture, add melted butter and mix well. The result is a batter that resembles fat-free kefir in consistency.

Bake pancakes in an oiled pan. Take half a ladle of batter and pour into the pan. Holding the pan by the handle, spread the dough in a circular motion.

Fry each pancake on both sides. Put the finished pancakes on a plate, pre-folded with an envelope.

As far as I know, the calorie content of pancakes cooked in milk is 180 kcal per 100 grams. The indicator is dynamic, since the fat content of milk, the amount of sugar and butter affect the number of calories in the finished product.

If you want pancakes, but there is no milk at hand, do not be discouraged. Delicious pancakes are easy to cook with water. The treat will decorate the feast if served in combination with jam or homemade yogurt.

Ingredients:

• Water - 600 ml.
• Flour - 300 g.
• Eggs - 3 pcs.
• Soda - 0.1 tsp.
• Sugar - 2 tbsp. spoons.
• Salt - 0.5 tsp.
• Citric acid - 0.5 tsp.
• Olive oil - 1 tbsp. a spoon.

How to cook:

1. Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and mix. Dissolve a small amount of citric acid in the remaining water.
2. In a separate bowl, combine flour with baking soda and salt. In the resulting flour mixture, add beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add dissolved in water citric acid and stir.
3. Bake pancakes on both sides in a preheated pan with a small amount of vegetable oil. These pancakes are combined with different fillings.

The option of pancakes on the water is less high-calorie, due to the lack of milk and butter. On average, there are 135 kcal per 100 grams of product. A few pancakes for breakfast will not harm the figure.

Dough for pancakes on kefir

If you want airy, openwork and incredibly delicious pancakes, use kefir for cooking. A delicacy is prepared from a minimum amount of products and does not require much time.

Ingredients:

• Kefir - 3 cups.
• Flour - 2 cups.
• Eggs - 2 pcs.
• Sugar - 1 tbsp. a spoon.
• Salt - 0.5 tsp.

Cooking:

1. Break the eggs, whiten the whites from the yolks. Rub the yolks with sugar, combine with two glasses of kefir and mix until smooth. Gradually add flour.
2. Beat egg whites with salt until fluffy. Pour the remaining kefir into the dough along with whipped proteins. Stir.
3. Bake pancakes in a preheated pan, greased with oil. Fry on each side until golden brown.

The calorie content of pancakes on kefir is on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in the calorie content of the main liquid ingredients.

How to make yeast dough for pancakes

Yeast dough is best suited for making the thinnest pancakes. Preparing a delicacy from such a dough is simple. The main thing is to correctly determine the amount for one pancake. The result is an excellent breakfast dish.

Ingredients:

• Kefir - 700 ml.
• Wheat flour- 1.5 cups.
• Eggs - 2 pcs.
• Sugar - 3 tbsp. spoons.
• Vegetable oil - 4 tbsp. spoons.
• Dry yeast - 11 g.
• Vanillin, salt.

Cooking:

1. Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
2. In the resulting mixture, beat the eggs, add the flour and knead the dough. The result is a homogeneous mass, which in consistency resembles thick sour cream.
3. capacity wrap cling film and place in preheated to 40 degrees, turned off the oven. Keep the dough warm for about an hour. During this time, it will increase in volume.
4. Remember after time yeast dough and stir with a spatula. As a result, the mass will slightly settle and become more liquid.
5. Bake yeast pancakes on both sides in a frying pan greased with refined oil. Grease the pan just before baking the first pancake.

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in its pure form.

If eaten with jam or condensed milk, the figure will double.

How to cook thin and thick dough for pancakes

thin dough

Cooking thin pancakes is not an easy task, which can be solved without knowing some culinary secrets impossible. I will share the correct cooking technology and all the secrets.

Ingredients:

• Milk - 0.5 l.
• Eggs - 3 pcs.
• Flour - 2 cups.
• Sugar - 1 tbsp. a spoon.
• Salt - 0.5 tsp.
• Vegetable oil, soda.

Cooking:

1. Beat the eggs with a mixer with sugar and salt. In the resulting mixture, add part of the flour with soda and mix.
2. Add a tablespoon of vegetable oil, half of the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and leave for 15 minutes.
3. Bake thin pancakes in a hot frying pan, pre-greased with oil.

Thick fluffy dough

The following recipe will be appreciated by fans fluffy pancakes. I tried a lot of recipes and settled on this one. It allows you to cook porous pancakes that absorb jam or syrup.

Ingredients:

• Eggs - 2 pcs.
• Milk - 300 ml.
• Sugar - 2 tbsp. spoons.
• Flour - 300 g.
• Baking powder - 2.5 teaspoons.
• Melted butter - 60 g.
• Salt.

Cooking:

1. Whisk eggs with sugar and milk. In a separate bowl, mix the sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mass for 5 minutes.
2. Bake thick pancakes in a greased heated pan on each side for a minute and a half. Serve with your favorite toppings.

It seems that the recipes do not differ much, but the differences are fully manifested only in ready-made pancakes. Try the recipes in practice, and the difference will become apparent.

Delicious custard dough with milk

Like custard pancakes? You can easily cook them if you learn how to make them. choux pastry. Remember, the end result largely depends on the quality of the milk. Full-fat milk is better for custard pancakes.

Ingredients:

• Milk - 1 glass.
• Eggs - 2 pcs.
• Butter - 50 g.
• Flour - 1 cup.
• Sugar - 6 tbsp. spoons.
• Hot water - 0.5 cups.
• Vanilla sugar - 1 sachet.
• Salt, soda, refined oil.

Cooking:

1. Whisk the eggs in a deep bowl. In the resulting egg mixture, add milk, sugar and a pinch of salt. Add melted butter to the dough and mix.
2. Add the sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
3. Bake custard pancakes in milk in a hot frying pan with butter. As soon as holes appear, carefully turn over.

Video recipe

Contrary to simplicity, custard pancakes are appropriate on any table. And no wonder, because they are incredibly tender and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this uncomplicated device facilitates the fate of cooking.

Ingredients:

• Flour - 10 tbsp. spoons.
• Milk - 600 ml.
• Eggs - 2 pcs.
• Vegetable oil - 3 tbsp. spoons.
• Sugar - 3 tbsp. spoons.
• Salt.

Cooking:

1. To prepare pancake dough, you will need a 1.5 liter plastic bottle and a small watering can. First, pour the flour into the washed container, then pour in the lightly beaten eggs, vegetable oil and milk.
2. Lastly, send sugar and salt to the bottle. Close the lid and shake until the ingredients are combined. Pancake dough is ready.
3. To bake pancakes, heat up an oiled skillet, open the lid and pour some batter into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.

A simple recipe will help you prepare excellent pancake dough. It is noteworthy that when cooking, you will only stain one pan, and with classic cooking, the list of dirty dishes includes more spoons, pots and bowls.

Is it possible to make dough for pancakes without eggs

Some cooks are sure that it is impossible to make good dough without eggs. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the right consistency.

Ingredients:

• Milk - 250 ml.
• Water - 250 ml.
• Flour - 20 tbsp. spoons.
• Vegetable oil - 90 ml.
• Sugar - 4 tbsp. spoons.
• Salt - 1 teaspoon.
• Vinegar and soda - 0.25 teaspoons each.

COOKING:

1. Combine sifted flour with sugar and salt. Pour water into the resulting mixture along with milk and mix. Add refined oil and beat the mass with a mixer. The end result is a soft dough.
2. Set the mass aside for 30 minutes. During this time, the flour will release the gluten, as a result of which the pancakes will bake normally. Before frying, add soda quenched with vinegar to the dough.
3. Bake pancakes in a preheated pan, pre-greased with oil. Fry each side for 45 seconds.

What can be made from pancake dough besides pancakes

Did you know that pancake dough can be used to make many other incredible recipes? delicious meals? It's about quick and easy baking. Since the batter is stored in the refrigerator for a long time, I advise busy housewives to take a closer look at the recipes that I will share below.

pancake cake

The dessert in question is perfect combination pancakes, chocolate and orange butter. Even a beginner can cope with the task of making a cake.

Ingredients:

• Fat-free cottage cheese - 400 g.
• Chocolate butter - 100 g.
• Milk - 0.5 l.
• Flour - 250 g.
• Sugar - 50 g.
• Eggs - 3 pcs.
• Baking powder - 1 teaspoon.
• Fresh berries - 300 g.
• Lemon juice - 15 ml.
• Chopped pistachios, salt, vegetable oil.

Cooking:

1. Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After the time has passed, bake pancakes, frying on each side until golden brown.
2. Make the filling. Whip softened chocolate butter with cottage cheese. The result is an air cream. Mash the berries in a separate bowl.
3. Cover each pancake with a layer of cream, and spread a small amount of berry puree on top of the cream.
4. Assemble the cake. Top the dessert with fresh berries, pistachios and chocolate syrup.

Clafouti

Clafoutis is a casserole made with pancake dough and seasonal berries or fruits. The French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries give less juice, which has a positive effect on the aromatic qualities of the delicacy.

Ingredients:

• Milk - 100 ml.
• Cream 20% - 200 ml.
• Butter - 50 g.
• Eggs - 3 pcs.
• Flour - 75 g.
• Sugar - 100 g.
• Vanilla stick - 1 pc.
• Berries.

Cooking:

1. Break eggs into a deep bowl, add flour, sugar and vanilla, mix.
2. In the resulting mixture, gradually pour the milk along with the cream, mix well.
3. Put some berries on the bottom of cupcake molds and fill with batter.
4. It remains to send the dish to the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.

Serve hot.

Yorkshire pudding

Delicate buns from pancake dough, prepared according to English technology, filled with stuffing, and in its pure form served with fried meat or used as a side dish for roast beef. In all cases, it turns out incredibly tasty.

Ingredients:

• Milk - 200 ml.
• Butter - 50 g.
• Flour - 125 g.
• Eggs - 2 pcs.
• Salt.

Cooking:

1. Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
2. Pour in the remaining milk, stir. Set the dough aside for a few hours.
3. Put a small piece of butter into molds with a diameter of 8-10 cm, put in the oven to warm up.
4. Fill hot molds with pancake dough and put in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and delight the family with amazing delicacies.

Novice cooks are of the opinion that making pancakes is the easiest task. When it comes to cooking, they often face a variety of challenges. In the final part of the material, I will share useful tips for preparing the “correct” pancakes, which will serve as a guide. I have tried all the tips in practice and repeatedly convinced of their effectiveness.

How to bake pancakes

As you understand, making pancakes requires certain skills and experience. How much to pour the dough, when to turn over, when to shoot - the most important questions. Check out the tips below to help you prepare. delicious desserts.

1. Of great importance is the surface on which the treats are prepared. A cast iron skillet with a thick bottom is best. On it, the pancake is evenly baked, it acquires a beautiful color. A pancake pan with a Teflon coating and low sides will also work.
2. Preheat the skillet well before making pancakes. Cover the bottom with a layer of coarse salt and heat until it darkens. Before cooking, shake off the salt and wipe the dishes with a paper towel.
3. Lubricate the bottom of the pan with vegetable oil or a piece of lard. If there is oil in the dough, grease only before cooking the first pancake. If butter is not included in the batter, grease the pan before baking each pancake.
4. Fill a ladle 2/3 full with pancake batter and pour into the center of the heated skillet. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turned out lumpy, don't be discouraged. This will help determine how much batter to pour in to make an even and thin pancake.
5. Bake on medium heat. Once the edges are brown, flip to the other side using a fork or wooden spatula.
6. Put the finished pancakes on a plate of the appropriate diameter. Lubricate each pancake with butter. Keep covered to keep from drying out. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.

Thanks to these tips, you can easily prepare delicious and beautiful pancakes that will delight the household with taste and aroma. Remember the most delicious treats- those that have recently left the pan. I do not recommend delaying the tasting.

How to make dough without lumps

If there are lumps in the dough, you can’t count on delicious, even and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

• To make the dough without lumps, the liquid, whether it be water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and easier to break up lumps.
• To eliminate lumps, some cooks first knead a thick dough, then gradually pour in the liquid provided for in the recipe and mix.
• In the case of an excessively liquid dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the above methods will help in preparing the perfect pancake dough and the result will be appropriate.

On this note, I end the article. I hope it will help in the preparation of fragrant, tender and tasty pancakes with milk, kefir and water, which will be appropriate on any table. Enjoy your meal!