How to knead the dough for thin pancakes. How to bake thin pancakes? Dough for thin pancakes

Not only on Maslenitsa we remember this golden round delicacy, sometimes on ordinary days we cook pancakes for breakfast. From time to time you want to please yourself and your loved ones with a hearty and favorite dish. But we don’t bake thin milk pancakes with holes so often. The holiday of farewell to winter is just the right occasion, especially since Maslenitsa lasts a whole week.

Usually, during the week of celebration, I manage to prepare almost all types of different pancakes. Well, how could it be otherwise, you want to be treated to a tasty treat every day, but you don’t want to eat the same pancakes. You have to use all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please. Pancakes can be thick, fluffy made from yeast dough, and made with milk or kefir, or they can be thin and delicate, so that they shine through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to cook delicious thin pancakes with milk, very thin and with holes. Even these pancakes have many varieties and cooking methods. So take it easy and be sure to try cooking. And your household will definitely thank you for this.

How to cook thin pancakes with milk - step-by-step recipe

We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, you don’t need complex or rare ingredients, everything is very simple and can be found in any refrigerator. It’s good to eat such thin pancakes with milk with any filling, although if there are too many holes in them, then with liquid ones, for example, with honey, it’s problematic if you want to wrap the filling. It is more convenient to dip such thin pancakes in liquid fillings, and to wrap thick ones. Thin pancakes can be eaten with meat, eggs, and red fish; there are many interesting options. But no one canceled fresh delicious sour cream and cottage cheese, preserves and jam from the summer, even ice cream.

milk - 500 ml,
flour - 1 cup,
eggs - 2 pcs,
sugar - 2 tablespoons,
salt - 0.5 teaspoon,
baking soda - 0.5 teaspoon,
lemon juice/vinegar - 1 teaspoon.

Preparation:

1. Remove milk and eggs from the refrigerator in advance so that they are at room temperature. Products at this temperature are better whipped and mixed.

2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until light foam. You can do this with a mixer, but our task is not to beat the eggs, but to dissolve the sugar and salt. The foam should appear only at the edges of the bowl.

3. Pour milk into the eggs and stir.

4. Sift the flour into the milk and egg mixture. The sifted flour will mix better and form fewer lumps. Then continue stirring the dough with a whisk until all the lumps have dissolved. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.

5. Now add vegetable oil to the dough. This is necessary so that you don’t have to pour a lot of it into the pan and the pancakes don’t turn out too greasy.

6. At the very end, add slaked soda. To do this, mix lemon juice and baking soda until foam appears. The chemical reaction will continue in the dough, which will create gas bubbles, which will later turn into holes.

7. Heat a flat frying pan with a thick bottom. Classic cast iron skillets work well as they distribute heat well. But you can also take special frying pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.

8. For the very first time, coat the frying pan with a thin layer of vegetable oil. To determine if the frying pan is hot enough, pour in the first pancake. It will also become clear to you whether the dough is thin enough. The density will determine how thin they will be. The thinner the batter, the thinner the pancakes.

But it is important to find a balance; too thin a dough will spread and the pancakes will tear when removed. It’s not for nothing that they say “the first damn thing is lumpy.” This is precisely the test.

9. Use a ladle to pour pancakes. Pour in just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads in an even layer over its surface.

In a well-heated frying pan, the dough will set immediately, and holes will immediately form, which many people love so much.

10. When a blush begins to appear along the edge of the pancake and the middle is no longer liquid, it’s time to turn the pancake over. Take a wide spatula and flip the pancake. Fry it on the other side for just a couple of minutes.

Some people like to bake pancakes on one side only. This is quite acceptable if they are very thin and baked through.

11. To remove the finished pancake, you need to pry it with a spatula and place it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to cook. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.

It’s very tasty if you spread just a little butter on each pancake. But this will add fat to them.

By the way! You can change the amount of sugar in the pancake batter depending on what filling you prefer. For pancakes with meat, egg or cheese, it is better to make the pancakes less sweet. For dessert fillings, add more sugar. The main thing is not to remove the sugar completely, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be both convenient and tasty.

Enjoy your tea!

Thin pancakes with milk and starch

Another secret to making thin pancakes with milk is to add a little potato starch to the dough. It helps increase the viscosity of raw dough, which makes it bake better and prevent pancakes from tearing. Starch has practically no effect on the taste; it is not noticeable against the background of eggs, milk and butter that we use in the classic recipe. The pancakes will be just as beautiful, rosy and soft.

For the test you will need:

warm milk - 300 ml,
flour - 6 tablespoons,
potato starch - 1 tablespoon,
egg - 1 piece,
sugar - 1 tablespoon,
salt - 0.5 teaspoon,
soda - 0.5 teaspoon,
lemon juice or vinegar 9% - 1 teaspoon,

Preparation:

1. Stir the egg, sugar and salt in a bowl until they dissolve. Beat until very light foam appears.

2. Pour milk into the egg and stir until smooth.

3. Add flour and starch to the mixture, stir thoroughly with a whisk until all lumps dissolve.

4. After mixing the dough with flour, add butter. If you pour it in early, it will not allow the eggs to beat well. Whisk the oil until it is no longer visible on the surface. At the very end, add soda slaked with lemon juice.

5. Pour the dough into a heated frying pan with a ladle so that it spreads very evenly. Right at this moment, holes should form, which means that the dough for thin pancakes was successful.

6. Fry each pancake on both sides until golden brown. Remove the finished golden brown pancakes from the pan and place them in a stack.

After you have baked at least half of the pancakes, you can roll the finished ones into tubes or into an envelope. Wrap the prepared filling in them or place them beautifully on a plate.

Place sour cream, jam, honey in vases and serve with pancakes. Help yourself and make your family happy!

Custard pancakes with milk - thin and with holes

What is the difference between regular thin pancakes with milk and custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But the main secret is that during the kneading process, boiling water is added to the dough, which, as it were, brews it. If you have not yet tried thin pancakes with holes using this recipe, then you should do so.

For pancakes you will need:

milk - 200 ml,
boiling water - 200 ml,
flour - 150 grams,
eggs - 2 pcs,
vegetable oil - 2 tablespoons,
sugar - 1 tablespoon,
salt - 0.5 teaspoon,
baking powder - 1 teaspoon,
butter as desired.

Preparation:

1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Mix well with a whisk or mixer.

2. Add baking powder to the future dough. You can use special baking powder, or you can make your own baking powder by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.

3. Sift flour into a bowl. Sifted flour will mix much better with the liquid part and leave fewer lumps. Plus, flour saturated with air will make the dough more airy, causing everyone’s favorite holes to appear.

4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out a little thick for thin pancakes, but everything is as intended, because we have added only part of the liquid so far, namely milk and eggs.

5. Now add vegetable oil to the dough and mix well. Boil a kettle and pour a glass of boiling water. Stir the dough immediately so that it does not form lumps. Stir for a couple of minutes, then leave the dough for a while to settle. During this time, you can just heat the frying pan.

6. Grease a heated pan for pancakes, usually with a thick bottom and low sides, with a thin layer of vegetable oil using a brush. Then scoop the dough into a ladle and carefully pour it onto the hot frying pan, tilting it slightly. The dough should be distributed in an even thin layer.

7. As soon as the center of the pancake ceases to be liquid and a golden brown crust appears at the edges, the pancake can be turned over to the other side. on this side, bake it for another 5-7 seconds, then remove and stack.

Serve pancakes with butter, take out the most delicious jam and other fillings from the stock. Wrap meat or cottage cheese.

Bon appetit!

Cooking delicious thin pancakes with milk without eggs

Sometimes pancakes with milk without eggs are a necessary measure if suddenly there are no eggs at home, and sometimes it is a conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs impart a very recognizable flavor to pancake batter. If you remove them from the recipe, the taste will change. But such pancakes also have their own charms. They still turn out fragrant, rosy and with holes.

In this recipe I will tell you how to make choux pastry using hot milk, but without using eggs.

We will need:

milk - 1 liter,
flour - 500 grams,
butter - 100 grams,
sugar - 3 tablespoons,
salt - 1 teaspoon,
starch - 2 teaspoons.

Preparation:

1. The procedure for preparing custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of milk at room temperature with flour.

2. Add sugar, salt and starch there. Now knead the dough well. It will turn out quite thick, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.

3. Place a saucepan on the fire and heat the second half of the milk in it (another 500 ml). Put a 10 gram piece of butter into the milk and let it dissolve completely.

4. As soon as the milk begins to boil, pour it into the dough prepared earlier. Carefully stir the brewing dough with a whisk or spoon until it becomes uniform and all lumps disappear.

6. The dough, ready for baking, should resemble good kefir in thickness.

7. Heat a frying pan and pour a ladle of dough onto it. Spread the dough over the entire surface in a thin layer. It will immediately start to bake and holes will appear.

8. As soon as the middle is baked, turn the pancake over to the other side. Remove the finished rosy pancake to a plate. You can stack them, or you can roll each pancake.

Delicious thin pancakes made with milk without eggs are ready. You can set the table!

Chocolate pancakes with milk - step-by-step recipe with photos

And you may not have had a chance to try such thin, delicious chocolate pancakes yet. Surprisingly, not many people come up with this recipe on their own, but since you are preparing thin pancakes with milk as a dessert, why not make them chocolate themselves? This idea seemed very interesting to me, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table in one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Maslenitsa to add variety to the daily pancake marathon.

To make chocolate pancakes you will need:

flour - 330 grams,
milk - 1 liter,
eggs - 2 pieces,
sugar - 3 tablespoons,
salt - 0.5 teaspoon,
vegetable oil - 3 tablespoons,
cocoa powder - 3-4 tablespoons,
vanilla sugar or vanilla extract.

Preparation:

1. Break eggs into a bowl and add sugar and salt. Whisk thoroughly until a light foam forms.

2. After you have beaten the eggs a little, you can add vegetable oil to them and mix thoroughly again. Do not add the oil right away; it interferes with the beating of the eggs, enveloping them.

3. Take classic cocoa powder, it will make pancakes tastier than with an instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as it often contains quite large lumps.

4. Mix the eggs and cocoa thoroughly with a whisk until it becomes homogeneous. Now you need to add about a third of the milk. It is best to heat the milk in advance so that the cocoa dissolves well and the powder is not felt. Stir milk into this mixture.

5. Sift the flour through a sieve and add it all at once to the future dough. Now you need to mix it thoroughly until all the lumps dissolve. Thick dough is easier to stir than liquid dough, so we will discuss the condition of the dough later.

6. Knead the dough for several minutes until it becomes smooth like sour cream. Add a packet of vanilla sugar or a teaspoon of vanilla extract as you go for a richer flavor.

7. Add the remaining milk and mix well. If suddenly there are lumps in the dough, you can strain it through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before starting to bake thin chocolate pancakes with milk.

8. Bake thin chocolate pancakes with milk in a well-heated frying pan with a thick bottom. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or the pancakes cannot be removed, then you can grease the frying pan with oil every time using a brush. Bake pancakes on both sides.

If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This could be slaked soda or baking powder. You can also add it at the end of kneading the dough.

Stack the finished pancakes or roll them into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It would also be good with condensed milk or syrups.

Happy Maslenitsa!

Buckwheat pancakes with milk - recipe without yeast

We continue to prepare thin pancakes with holes in milk. We have already prepared classic, custard and even chocolate pancakes, and now it’s time for buckwheat flour pancakes. These are very tasty pancakes, which rightfully occupy their rightful place on the table of good housewives. In addition to being delicious, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors made pancakes.

To prepare you will need:

milk - 1 glass,
eggs - 2 pcs,
sugar - a tablespoon without a lump,
salt - a pinch,
buckwheat flour - 2 heaped tablespoons,
wheat flour - 2 heaped tablespoons,
vegetable oil - 1 tablespoon.

For a detailed and understandable recipe for making thin buckwheat pancakes, watch the video.

Thin openwork pancakes with milk and mineral water

Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special way of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to gas bubbles in the water, bubbles also form in the dough, which become our favorite holes when baking pancakes.

To prepare you will need:

flour - 200 grams,
eggs - 3 pcs,
milk - 1 glass,
sparkling mineral water - 1 glass,
sugar - 1 tablespoon,
salt - 0.5 teaspoon,
vegetable oil - 2 tablespoons.

Preparation:

1. Cooking thin openwork pancakes with mineral water is practically no different from the classic recipe for pancakes with milk. First, stir the eggs with sugar and salt using a whisk.

2. Add a glass of milk at room temperature. Stir.

3. Gradually add the sifted flour, continuing to stir the dough. Gradually all the lumps should break up and the dough should become homogeneous.

4. Pour vegetable oil into the dough and stir thoroughly until it disappears from the surface.

5. Now it’s time to add sparkling mineral water. Do not use water with a strong taste to prepare pancakes, otherwise it may ruin the pancakes. It is better to take neutral water or just sparkling drinking water. The water should not be from the refrigerator, but at room temperature.

6. Mix the water with the dough and now you can start baking pancakes. To do this, heat a frying pan and pour the dough onto it using a ladle. In a well-heated frying pan, the dough will bake very quickly. Be sure to flip the pancake over and cook on the other side for a few seconds before removing.

These pancakes turn out very thin and delicate, almost like lace. there is one pleasure. Choose fillings to suit your taste and enjoy golden brown pancakes with your family!

Lacy pancakes with milk - detailed video recipe

You may have already seen that lace pancakes, which are woven from intricate patterns like an openwork napkin, have now become incredibly popular. You can prepare them in different ways, but I will show you a recipe for making dough with milk. The main thing you need to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the frying pan. It is with this bottle that beautiful patterns are drawn, and then baked into an original lace pancake. You can use your imagination to the fullest, some draw flowers, some draw hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

See below for how to cook thin lace pancakes with milk.

Recipes for delicious pancakes

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

30 min

170 kcal

5/5 (1)

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

Recipe for making dough for thin pancakes with milk

To test pancakes with milk you will need:

Dough preparation process:

Break all available eggs into a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, to prevent lumps from forming. Gently pour warm milk into the resulting mass and mix thoroughly.
It is important to prepare the dough in exactly this sequence, this is the only way it will turn out correct and not lumpy!
For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
Next step- adding vegetable oil to the existing mass (if desired, it can be replaced with ordinary sunflower or olive oil, the main thing is that it has no odor or it is barely perceptible - otherwise the oil can overwhelm the delicate aroma of the pancakes).
To get thin milk pancakes with holes, you can add 1-2 tbsp to the dough, among other things. clean water. Also, some housewives use vanilla or cinnamon for added piquancy. Fans of thin pancakes will love the dish, the recipe for which can be found here.

Interesting ways to make pancakes with milk

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

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

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

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

Rules for baking pancakes

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

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

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

In contact with

How to cook pancakes with milk

5 (100%) 3 votes

Why are pancakes difficult to remove from the pan? How much dough should I pour, how thick should I make it? - these and other questions are often asked by novice cooks in the comments. Therefore, I decided to tell you in detail how to cook pancakes with milk - a step-by-step recipe with photos will be something like a “cheat sheet” for beginners, which you can look into if you have forgotten something. I think that the simplest, most common recipe for pancakes with milk is exactly where you need to start if you want to learn how to bake delicious pancakes. The technology is simple, proven, the proportions are correct, so everything will work out for you!

I've been using this pancake recipe for years. They always turn out tasty and tender.

Ingredients

To make pancakes with milk you will need:

milk of any fat content – 0.5 liters;
eggs (not very large) – 2 pcs;
granulated sugar - 3 tbsp. l;
salt – 0.5 tsp;
refined sunflower oil – 2 tbsp. l;
wheat flour - 200 g (this is 1 faceted glass and another third).

Recipe for making pancakes with milk

The first thing I do is sift the flour. I strongly advise you not to skip this step. By sifting flour through a fine-mesh sieve, you enrich it with oxygen and remove all impurities that were introduced during packaging or processing.

I add sugar and salt. You can add less sugar, my pancakes were slightly sweet. But in principle, their taste is such that they are suitable for stuffing with unsweetened fillings, and excellent with sour cream and jam.

I break two eggs into another bowl. Whisk until bubbles and light foam appear.

Pour a glass of milk into the egg mixture. That's enough for now, I'll add the rest later.

I beat milk with eggs. Pour into a bowl of flour, stirring so that there are no large lumps.

The dough at this stage will be thick, be sure to beat it well until smooth.

Advice. While stirring, pay attention to areas near the walls of the dish - dry flour may remain there.

In the photo you can see what the dough for pancakes with milk will look like at the first stage. Completely homogeneous, its thickness resembles condensed milk. It flows easily from the rim and lays on the surface in soft waves, leaving traces.

The finished pancake batter will not be completely liquid, but it will pour out easily from a spoon or ladle. A funnel or hole is noticeable on the surface, if you don’t notice anything like that, it means it’s thick, add milk.

I add sunflower oil. I work again with a whisk, combining the oil with the dough until all the oil stains disappear. I leave it to “rest” for 10-15 minutes. It is possible that after proofing the dough will thicken a little, then dilute with milk or warm water.

I grease the frying pan with a piece of lard. Economical, pancakes are not greasy and at the same time not dry. And they don't burn. I make the heat a little hotter than medium.

I stir the dough, scoop it with a ladle and pour it into a hot frying pan. Regarding the frying pan: it is very important to have a pancake frying pan with a thick bottom, non-stick coating and a comfortable handle. So that you can easily maneuver, twist and tilt, dispersing the dough in a thin layer over the entire area. Then you will definitely get thin, even pancakes! It’s difficult to say how much dough to take; this is determined by the first pancake. Dial 3-4 tbsp. l, bake a pancake and make adjustments.

I turn it over not with a spatula, but with my hands, it’s more convenient for me. I run a toothpick along the walls, slightly lift the edge and grab it with my hands. I quickly turn it over and finish baking on the other side. The time is about a minute on the first side and 20-30 seconds on the second.

Advice. To prevent the pancakes from being dry, grease the pan after one or two portions of the batter.

I stack the finished pancakes on a large plate and cover with a bowl. It is important that the diameter of the bowl is larger than the plate, otherwise the condensation collected on the walls will flow into the plate with pancakes.

You don’t have to cover the pancakes, but grease them with oil and place them on the table - they taste the best right out of the pan!

Delicious golden brown pancakes with milk are ready! Tried the freshly prepared pancakes and really enjoyed them! I hope that I have explained in detail and clearly how to cook pancakes with milk, and that my step-by-step recipe will be useful to you. If you suddenly have questions, ask in the comments, I will try to answer as quickly as possible. Good luck and delicious pancakes to everyone! Your Plyushkin.

Hello dear!

This article is published on the eve of Maslenitsa, and what else to write about if not about pancakes) Today I have thin pancakes with milk.

A few months ago, I finally found a recipe that suited me completely, and the quality of the pancakes delighted me! Now these are my signature pancakes that I usually make for breakfast on the weekends, my husband and son love them. Everyone I treated liked them, and they’ve already asked me for the recipe three times.

What's good about these thin pancakes with milk?

The most important - quality of the finished product. The pancakes are easy to make thin, the dough does not resist you and does not tear. Very nice dough texture. Tender, not rubbery, not dry. Delicious!
Very easy to prepare dough, because ingredients are precisely measured. This is important when you are just learning how to bake pancakes and don’t know what the consistency of the dough should be. This also matters when you have a lot of other things to do and little time. Then you measure out flour, milk, butter without thinking, and the result is always equally good.

Ingredients for thin pancakes with milk

2 eggs
1 tbsp. l. sugar (you will get a neutral taste, if you want sweeter pancakes, add 2 or 3 tbsp.)
1 tsp. salt without top
500 ml milk
500 ml of water (add 250 ml to the dough immediately, boil the remaining 250 ml)
400 g flour (it is advisable to sift the flour)
0.5 tsp. soda
30 g butter

Thin pancakes with milk. Calorie content per 100 g: proteins - 5 g; fats - 3.9 g; carbohydrates - 23.3 g; calories - 150.7 kcal.

How to bake thin pancakes with milk

I highly recommend using real, high-quality butter! It gives the pancakes a creamy taste, a golden hue and such a pleasant smell of melted butter.

First, prepare the liquid and dry ingredients.

Pour 500 ml of milk + 250 ml of water into one container. Sift 400 g of flour into another container.

Break 2 eggs into a bowl for pancake dough, add 1 tbsp. l. sugar, 1 tsp. salt, mix well with a mixer or whisk.

Pour about half of the mixture of milk and water into the bowl, then gradually add flour and stir so that there are no lumps.

When the dough becomes so thick that it is difficult to stir, pour in the remaining liquid and add the remaining flour. Mix to form a smooth, homogeneous dough.

Measure out 250 ml of water and boil. While the water is boiling, prepare an empty mug, baking soda, a teaspoon and a whisk, as further actions must be quick.

Pour boiling water into a mug, immediately pour 0.5 tsp into it. soda and stir quickly.

Pour boiling water and soda into the dough and quickly mix with a whisk.

Now leave the dough alone for a few minutes. During this time, the gluten of the flour will swell and if there are still small lumps left, they will dissolve.

While the dough is resting, take a frying pan and put 30 g of butter on it. Place on the fire to melt the butter.

It is best to use a special pancake pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, it is very convenient to work with. You can have two of these frying pans at once and bake on two burners at the same time - it will be even faster.

Pour the melted butter into the dough and mix with a whisk.

Return the pan to the heat and heat well over high heat until smoking appears. As soon as you notice the first light smoke, it’s time to bake pancakes!

Pour the dough only onto a very well-heated frying pan.

The first pancake will be a test one: it will collect the remaining oil from the frying pan, will be the fattest and not the most beautiful. You can also keep track of how much batter you need to pour into a ladle for one pancake.

We scoop up the dough with a ladle. Pour into the frying pan, tilting it in different directions with the other hand so that the dough is evenly distributed in a circle.

You can see how the holes on pancakes, beloved by many, appear.

When there is no batter left on the surface of the pancake, turn it over with a spatula.

The other side bakes even faster, 15 seconds is enough.

Transfer the finished pancake to a large plate. You can do this with a spatula, or you can simply tilt the pan over the plate and the pancake will slide off on its own.

No need to grease the pan anymore! The pancakes will not stick.

Ready-made pancakes can be greased with a piece of butter. There are many lovers who think it tastes better this way. But it’s also higher in calories. So it’s up to you to decide. I don't lubricate.

The rest of the pancakes turn out smoother and neater.

This way, one by one, you get about 25 pancakes (in a frying pan with a diameter of 20 cm).

We eat them with jam, condensed milk, yogurt...

Our favorite weekend breakfast, when no one is in a hurry in the morning, the whole family is together and the kitchen is so crowded

I write about pancakes with special love. It seems to me that this is some kind of special food. More than once I have heard adults, recalling happy moments of childhood, talk specifically about the pancakes that their mother or grandmother baked. And they grabbed them and ate them almost from the frying pan. A very cozy, family-friendly delicacy that unites both adults and children at one table...

But successful pancakes are not only a good recipe. You can't do without skill either. And if you are just learning how to bake them, then you need to be prepared for the fact that the result will not please you right away.

But then cooking pancakes can become a pleasant and even meditative process. At least that’s how it was for me. Perhaps, at the moment, cooking pancakes is the most enjoyable activity for me in the kitchen.

I sincerely wish you to find your best pancake recipe! I wish you to find your tricks and secrets of cooking, cook with love and pleasure!!

All the best to you!

P.S. More interesting articles for you:

And before our favorites were American thick pancakes -

Calories: Not specified
Cooking time: 45 min

Tender pancakes with holes are a great breakfast dish. Delicious thin pancakes with milk will certainly please your household. There won't be a single piece left on the plate. We bring to your attention a simple recipe with step-by-step photos. I have also prepared a simple one for you.

Products:

- milk – 500 ml.,
- premium wheat flour – 200 gr.,
- chicken egg – 2 pcs.,
- sugar – 2 tbsp.,
- salt – 0.5 tsp,
- sunflower oil – 2 tbsp.

Necessary information:
Cooking time takes approximately 45 minutes.

Recipe with photos step by step:

1. First, let's break the chicken eggs.
Tip: Don't forget to thoroughly beat the whites and yolks separately until smooth.

2. Then pour in the warmed milk.
Tip: To knead a soft and elastic dough, slightly heat the milk on the stove.
Tip: Pour the milk gradually, constantly stirring from top to bottom to preserve the foam.

3. Then pour in sugar and table salt.
Tip: Stir until the sugar dissolves.
Tip: To enhance the taste and aroma, add vanilla sugar.

4. Add finely sifted premium wheat flour.
Tip: Sifted flour saturates the dough with oxygen.
Tip: Do not add flour to the liquid ingredients: we do everything according to the order indicated in the recipe.

5. Add a little sunflower oil and beat with a blender and mixer at medium speed.
Tip: The dough should be liquid without any hard lumps like heavy milk cream. If the mixture stands for 5 minutes, it will become softer.
Tip: Thick dough can be diluted by adding water or milk, and, conversely, liquid dough - more flour.

6. Heat a frying pan with oil, pour in a little dough (about the size of a ladle), distribute it over the entire circumference. Fry until light golden brown on both sides. Serve freshly prepared with jam, preserves, sour cream, honey, condensed milk.
Tip: Add oil only before frying the first pancake to ensure it is thoroughly cooked.
Tip: Pour the dough only into a well-heated frying pan.
Tip: Turn the pancake over when the edges begin to darken.
Tip: You can put a piece of butter on the hot pancake to make it tender.
Tip: After frying, you need to turn the pancake stack over so that the first pancake is on top. It will do