Pancakes for pancakes recipe. Nalistniki - pancakes in milk with curd filling

Nalistniki can prepare with the most different fillings: meat, mushrooms, jam, etc. - the list is difficult to limit, because everything that can be wrapped in a pancake can turn into a pancake. The most famous and beloved for many are sweet pastries with cottage cheese and raisins.

Pancakes are baked from unleavened dough, without yeast, unlike traditional pancakes. The dough is very liquid, which makes the pancakes thin, almost transparent, which makes them ideal for serving with fillings. And to be so tender and thin pancakes they didn’t tear and held the minced meat securely, the dough is prepared on the basis of milk, half mixed with water, which makes it both soft and elastic at the same time.

Cooking time: about 1 hour

Ingredients

for the test:

• milk - 1 cup
• water - 1 glass
• flour - 1 cup
• egg - 2 pcs.
• vegetable oil - 100 ml
• sugar - 2 tbsp. spoons

For filling:

• rustic cottage cheese - 500 g
• egg - 1 pc.
• raisins - 60 g
• sugar - 2-3 tbsp. spoons

• butter - for baking
• sugar - for sprinkling

Cooking

In a bowl, whisk together eggs, sifted flour and sugar.



Pour milk into the egg base.



At this stage, it is best to mix the dough with a blender, as it will help to avoid the appearance of unwanted lumps.



Then pour water into the dough and mix again until smooth.



The dough will be very liquid. At the very end, add vegetable oil. Thoroughly mix the dough so that the oil is completely combined with it.



Pour a little dough into a dry pan and spread quickly to make the pancake thin. Pancakes should not stick to the pan, as the dough contains oil. Bake the pancakes until golden brown on both sides.

If you have 2-3 pans, feel free to use the entire “arsenal”, because this will go much faster.

Stack the finished pancakes in a pile and immediately cover with a large bowl. Thanks to this, the steam that will be released from the still hot pancakes will soften them and make them very elastic.



Filling preparation

Soak raisins in hot water to soften a little.



Mix cottage cheese, sugar and egg in a bowl. Cottage cheese is better to take fatter, then the filling will turn out more creamy.



Then squeeze the raisins out of the water and add them to the curd.



Formation of foliar

Cut each pancake into 4 pieces. Place 1 teaspoon of filling on the wide side of the pancake.



Fold up the sides first.



Then, holding them, carefully, but tightly enough, roll up the sheet.



Grease the baking dish a small amount butter and lay the sheets in a dense layer.

Lubricate the top of the sheets butter and sprinkle with sugar. Thanks to this, the surface of the pancakes will become caramel.



Place the casserole dish in an oven preheated to 220 degrees and bake until the surface is golden brown (about 15-20 minutes).

Serve right out of the oven with sour cream, honey or your favorite jam.

Thin pancakes with cottage cheese, which came to us from neighboring Belarus, have firmly established themselves in the diet of many families. Traditionally, such pancakes with cottage cheese, the recipe of which is also used in Ukraine, Poland, are made from liquid unleavened dough with the addition of a large number of eggs.

From ordinary pancakes, pancakes differ in texture and taste. They are thinner, almost unsweetened, elastic, do not have holes. They are served rolled into a tube, poured with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in pancakes - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly set off, and not "hammer" it, serve as a kind of shell, in this case - cottage cheese.

Today we offer to cook pancakes in milk, a recipe with cottage cheese and raisins. This filling is considered a classic, pancakes are fragrant and sweet, served with coffee, juice and tea.

Today's Belarusian pancakes - unleavened pancakes with cottage cheese - will be cooked in milk, although in the classical interpretation they usually use water, especially for savory fillings. You will need the following ingredients for the test:

• 500 milliliters of milk;
• 4 eggs;
• 2 tablespoons of olive or vegetable oil;
• 3 tablespoons of sugar;
• a pinch of salt;
• 150-200 grams of flour.

For the filling on the cottage cheese pancake, take the following components:

• 400 grams of granular cottage cheese with a fat content of about 9%;
• 5 tablespoons without a hill of sugar;
• 1 sachet of vanilla sugar;
• a little butter;
• a handful of raisins.

The filling for the pancakes should be quite dense, so it is important to choose the right cottage cheese. It is not recommended to use instead of regular cottage cheese. curd mass, it is better to take a fresh rustic product with high rates fat content. Raisins can be used any, preferably small and pitted. We will steam it so that it becomes soft and does not crunch in the filling.

Cooking process

Milk pancakes with cottage cheese are prepared very simply and do not differ much from our usual pancakes with fillings. But there are also small secrets that you will learn about in the process of phased preparation.

Let's start kneading the dough for sheets:

1. Warm the milk slightly in a deep bowl. The temperature should be at least 30 degrees to make it easier to dissolve salt and sugar in the liquid.
2. Beat the eggs with a mixer or a whisk until a fluffy foam appears and the eggs increase in volume. Add this mass little by little to the milk, also kneading it.
3. Add salt and sugar, stir with the main milk mixture.
4. Now pour in a portion of vegetable oil. It is not at all necessary to use olive oil, you can take the usual sunflower oil, as well as corn and other without a pronounced smell.
5. Sift the flour twice into a deep bowl before adding it to the pancake dough so that in the end there are no unbaked lumps or debris in the dough. Pour the flour into the milk mass in several steps, then knead the dough with a mixer until fully cooked.

The dough for pancakes should be more liquid than for ordinary pancakes. This will allow you to bake really thin pancakes in which it will be convenient to wrap the curd filling. The amount of flour depends primarily on the size of the eggs - the larger they are, the more flour you will need. Therefore, do not pour out the entire portion at once, but add flour gradually, adjusting its amount in the dough.

We start frying when the dough has stood for a few minutes:

1. We put one or two pans at once on medium fire and heat up for 5 minutes.
2. Grease the surface of the pan with butter. Do not overdo it with the amount of fat, otherwise the dough will immediately curl up and distribute unevenly.
3. Heat the pan for another minute with oil.
4. Pour quite a bit of dough and spread it over the surface. Add a little more, if necessary, so that there are no holes in the pancake.
5. Such pancakes are fried very quickly - literally less than a minute on each side if you poured the dough into the pan in a thin layer. The readiness of the pancakes is determined by their color - when they are browned, remove them and put them on a dish.

Preparing the stuffing:

1. Grind cottage cheese with sugar and vanilla. if necessary, excess whey can be decanted from the curd beforehand, resting it on cheesecloth (in a sieve) for several hours.
2. Pour raisins with boiling water for 20 minutes, after that we also strain the water, and dry the raisins on a towel.
3. Mix raisins and cottage cheese with sugar and vanilla using a blender until a fluffy homogeneous mass.
4. You can add a little to the mix if you like. lemon peel or other flavors.

To make pancakes even tastier, we bake them in the oven. Each pancake must be stuffed with cottage cheese - put about 1 tablespoon of the filling in the center of the pancake, fold it into a square, bending the edges inward. Now put one layer of pancakes into a refractory form, grease with very soft butter, put another layer of pancakes on top. So put all the pancakes into a mold, salting them with butter.

The last layer can not only be oiled, but sprinkled powdered sugar. It will give your dessert an appetizing golden crust. Bake pancakes for no more than 10 minutes at a temperature of 180 degrees. The main purpose of baking is to saturate them with butter and make them more juicy and soft.

How to cook a recipe for pancakes pancakes in milk - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Pancakes are calling card Russian cuisine. They are made with yeast and are a satisfying and delicious pastries, which can be eaten with a variety of sauces. The only drawback of pancakes is their thickness and some fragility. It is very difficult to wrap the filling in them and fold them into an envelope. But there is such a Ukrainian dish as nalistniki. These are yeast-free pancakes, very thin, elastic, as if created in order to serve as a strong dough shell for various fillings. Their neutral creamy taste is ideal for both sweet cottage cheese with raisins and minced meat, apples with cinnamon and cabbage with mushrooms. In this article, we will reveal the recipe for milk pancakes. Photos of finished products motivate you and inspire you to culinary experiments.

What is the uniqueness of nalistniks

For this Ukrainian dish you need to take the same ingredients that are required in order to cook Russian pancakes. Wedges on milk just don't need yeast. Instead, a little vegetable oil is poured into the dough. This ingredient makes pancakes elastic, thin. Since the oil is already in the dough, you can bake the naistniki in a “dry frying pan”. But still it is recommended to grease the bottom with a silicone brush with sunflower fat before the first pancake. Now about milk. It does not have to be fresh, as they say in Ukraine, "sweet". Sour is good too. And nalistniks are also made from various milk derivatives: on kefir, fermented baked milk, curdled milk, whey. The fermentation bacteria give the pancakes their delicacy. Sometimes regular soda is added along with milk. But here we will focus specifically on the question of how to cook pancakes in milk.

We need milk, flour, eggs, sugar and salt, sunflower oil. In some recipes, the dough is still bred warm water. And, of course, you can not do without the filling. Although pancakes can be eaten in the same way as pancakes: with mushroom sauce, sour cream, honey and butter. What distinguishes the two different dishes So this is the cooking method. The dough for pancakes in milk is prepared in two stages. First it is made thick, the consistency homemade sour cream. So it should stand for at least an hour. And then it is diluted with milk or mineral water / ordinary warm boiled water. There is also a special choux pastry- but that's the subject of another article. So let's get cooking. What are the proportions of the ingredients? For a glass of milk, you need to take the same amount of flour, one egg, a pinch of salt, two teaspoons of sugar. To dilute the thick dough, we need about 100 ml of warm water. And, of course, so that the pancakes do not stick to the pan - two soup spoons of vegetable oil. It can be replaced with the same amount of melted butter. With it, the platters will have a beautiful golden look.

How to make pancakes with milk

The basic recipe advises first grinding the egg with sugar and salt. By the way, if you intend to make pancakes with meat, cabbage, mushrooms, chopped liver and the like, reduce the amount of the sweet ingredient to a pinch. Now you should pour a glass of milk. In order for the components to interact with each other faster, it would be better to warm it up a little. Now add flour. Mix thoroughly until lumps are eliminated. Pour in vegetable oil and leave the dough on the pancakes in milk to rest in room temperature. During this time, you can do the filling. Steam the raisins, rub the cottage cheese through a sieve, mix it with sugar and raw egg. Or boil chicken breast, skip the meat through a meat grinder, mix it with finely chopped dill and salt. While you are doing all this, the dough will do. Now you should dilute it to the consistency of cream with milk. But you can also use water.

At this stage of cooking, the recipe for pancakes in milk - the photo shows this - differs from the method of frying pancakes. There is no need to pour a lot of oil into the pan. You can only lightly lubricate the bottom with a silicone brush. And before, Ukrainian housewives managed with a piece of bacon strung on a fork, and in fasting they dipped a goose feather in vegetable oil. Scoop with a small ladle with your right hand batter. With the left hand, we hold a heated frying pan on weight, slightly tilted. Pour the dough in a thin stream into the middle. We rotate the pan slightly in a circle so that the dough spreads and occupies the entire bottom. We check the readiness with a thin wooden spatula. As soon as the bottom is browned, we sharply throw the pan forward and up a little. A fat pancake will fly up, turning over in the air. Now it is important to catch him so that he slams into the pan with the unbaked side. Until you have developed the necessary skill, turn your pancakes over with a fork or wooden spatula. If you are going to wrap the filling in pancakes with milk, the recipe recommends frying them on one side only. Then we put the minced meat on the baked side, roll up the pancake with a tube and put it on a baking sheet. Put in the oven until fully cooked.

Nalistniki in milk: recipe "Belarusian"

In Ukraine, every housewife has several cherished ways of making thin, elastic pancakes in her arsenal. We bring to your attention Belarusian recipe. The composition of the ingredients is not much different from Ukrainian. Sift two cups of flour into a bowl. Mix it with a tablespoon of sugar and a pinch of salt. In another bowl, slightly warm two glasses of milk. We drive an egg into it. Pour a quarter cup of vegetable oil. We combine the liquid mass with flour - just like that, and not vice versa. We work with a whisk so that lumps do not form. When the dough becomes homogeneous, leave it for one and a half to two hours. After that, dilute with a glass of warm boiled water. Knead the dough and bake the pancakes in milk on one side. I put stuffing on it. Most often it is a sweet cottage cheese with vanilla, mashed with an egg. We turn the sheet into a tube, tucking the edges. We put the products in a baking dish. In the old days, they were packed in a tight row in a cast iron. A layer of pancakes was poured with melted butter and sprinkled with sugar. Thus, the entire cast-iron was filled, tier by tier. They covered the dishes with a lid and put them in the oven on a very small fire to languish. Don't fry! The temperature should not be more than 160 C. If you can set the degrees in the oven, select the "60" mark. So the pancakes should stay in the oven for about an hour.

And now let's look at how to cook pancakes in milk without other solvents. For one and a half glasses of flour, you need to take three eggs, two tablespoons of vegetable or melted butter, a pinch of salt, a little more sugar. Separate an incomplete glass from half a liter of milk. Mix with other ingredients. After an hour or an hour and a half, dilute too thick dough with the remaining milk. In terms of density, it should turn out like heavy cream - liquid, but still not like water.

The main problems that arise when making pancakes

The most common difficulty is that the pancakes in milk stick to the pan or tear. For the first pancake, this is normal - you see, the dishes were not calcined enough or they gave little fat. But if this is repeated with the second and third sheets, add flour to the dough. To do this, pour off part of the dough (a third of a glass). Pour a couple of tablespoons of flour into it. Mix well and pour into most of the dough. Another problem is the fragility and fragility of finished products. In this case, pour a little vegetable oil into the dough.

How to get rid of flour lumps

There are several ways to achieve dough uniformity. The first is to mix flour, sugar, salt, eggs and quite a bit of milk. Then add the rest and only at the end add vegetable oil. The second way is to separate part of the milk and mix it thoroughly with the entire amount of flour. And then add the rest of the ingredients. Some housewives resort to using a mixer when kneading dough. Milk pancakes will come out a little more fluffy if you mix flour with cookie powder (on the tip of a knife).

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Pancakes with milk, Nalistniki

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Nalistniki - pancakes in milk with curd filling

Thin pancakes with cottage cheese, which came to us from neighboring Belarus, have firmly established themselves in the diet of many families. Traditionally, such pancakes with cottage cheese, the recipe of which is also used in Ukraine, Poland, are made from liquid unleavened dough with the addition of a large number of eggs.

From ordinary pancakes, pancakes differ in texture and taste. They are thinner, almost unsweetened, elastic, do not have holes. They are served rolled into a tube, poured with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in pancakes - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly set off, and not "hammer" it, serve as a kind of shell, in this case - cottage cheese.

Today we offer to cook pancakes in milk, a recipe with cottage cheese and raisins. This filling is considered a classic, pancakes are fragrant and sweet, served with coffee, juice and tea.

Today's Belarusian pancakes - unleavened pancakes with cottage cheese - will be cooked in milk, although in the classical interpretation they usually use water, especially for savory fillings. You will need the following ingredients for the test:

• 500 milliliters of milk;
• 4 eggs;
• 2 tablespoons of olive or vegetable oil;
• 3 tablespoons of sugar;
• a pinch of salt;
• 150-200 grams of flour.

For the filling on the cottage cheese pancake, take the following components:

• 400 grams of granular cottage cheese with a fat content of about 9%;
• 5 tablespoons without a hill of sugar;
• 1 sachet of vanilla sugar;
• a little butter;
• a handful of raisins.

The filling for the pancakes should be quite dense, so it is important to choose the right cottage cheese. It is not recommended to use curd mass instead of ordinary cottage cheese; it is better to take a fresh rustic product with high fat content. Raisins can be used any, preferably small and pitted. We will steam it so that it becomes soft and does not crunch in the filling.

Cooking process

Milk pancakes with cottage cheese are prepared very simply and do not differ much from our usual pancakes with fillings. But there are also small secrets that you will learn about in the process of phased preparation.

Let's start kneading the dough for sheets:

1. Warm the milk slightly in a deep bowl. The temperature should be at least 30 degrees to make it easier to dissolve salt and sugar in the liquid.
2. Beat the eggs with a mixer or a whisk until a fluffy foam appears and the eggs increase in volume. Add this mass little by little to the milk, also kneading it.
3. Add salt and sugar, stir with the main milk mixture.
4. Now pour in a portion of vegetable oil. It is not at all necessary to use olive oil, you can take the usual sunflower oil, as well as corn and other without a pronounced smell.
5. Sift the flour twice into a deep bowl before adding it to the pancake dough so that in the end there are no unbaked lumps or debris in the dough. Pour the flour into the milk mass in several steps, then knead the dough with a mixer until fully cooked.

The dough for pancakes should be more liquid than for ordinary pancakes. This will allow you to bake really thin pancakes, in which it will be convenient to wrap the curd filling. The amount of flour depends primarily on the size of the eggs - the larger they are, the more flour you will need. Therefore, do not pour out the entire portion at once, but add flour gradually, adjusting its amount in the dough.

We start frying when the dough has stood for a few minutes:

1. We put one or two pans at once on medium heat and heat for 5 minutes.
2. Grease the surface of the pan with butter. Do not overdo it with the amount of fat, otherwise the dough will immediately curl up and distribute unevenly.
3. Heat the pan for another minute with oil.
4. Pour quite a bit of dough and spread it over the surface. Add a little more, if necessary, so that there are no holes in the pancake.
5. Such pancakes are fried very quickly - literally less than a minute on each side if you poured the dough into the pan in a thin layer. The readiness of the pancakes is determined by their color - when they are browned, remove them and put them on a dish.

1. Grind cottage cheese with sugar and vanilla. if necessary, excess whey can be decanted from the curd beforehand, resting it on cheesecloth (in a sieve) for several hours.
2. Pour raisins with boiling water for 20 minutes, after that we also strain the water, and dry the raisins on a towel.
3. Mix raisins and cottage cheese with sugar and vanilla using a blender until a fluffy homogeneous mass.
4. If desired, you can add a little lemon zest or other flavorings to the mixture.

To make pancakes even tastier, we bake them in the oven. Each pancake must be stuffed with cottage cheese - put about 1 tablespoon of the filling in the center of the pancake, fold it into a square, bending the edges inward. Now put one layer of pancakes into a refractory form, grease with very soft butter, put another layer of pancakes on top. So put all the pancakes into a mold, salting them with butter.

The last layer can not only be greased with oil, but also sprinkled with powdered sugar. It will give your dessert an appetizing golden crust. Bake pancakes for no more than 10 minutes at a temperature of 180 degrees. The main purpose of baking is to saturate them with butter and make them more juicy and soft.

Recipe for thin pancakes in milk (pancakes)

What to cook if milk has stagnated in the refrigerator? Of course, pancakes. Well, if you have patience and have an hour of free time in milk, you get excellent pancakes. And for the recipe for pancakes, you can look at this article. Today we will bake thin pancakes. In the people, thin pancakes are also called pancakes.

For the recipe for thin pancakes you will need:

The name nalistniki (in Ukrainian it sounds “nalysnyky”) comes from the word “leaf”, since this dish is made as thin as possible to make different rolls from it. To thin dough retained strength, milk is added to it, diluted in proportions one to one with water, such a recipe allows you to maintain elasticity, softness, and the taste is tender and at the same time saturated. Nalistniki is the Ukrainian name for pancakes with filling, actually small pancakes, but these pancakes are not fried, but simply wrapped in a thin milky pancake of the ingredients you like. The traditional taste of nalistniki is with sweet homemade cottage cheese, which is often supplemented with raisins. It can also be stuffed with salty fillings - mushrooms, meat, seafood, as well as a variety of sweets - chocolate, honey, jam, which can be supplemented with candied fruit, nuts.

Poltava baked

For the test, you need to prepare one glass of plain water, one glass of cow's milk (preferably homemade), one glass wheat flour, two chicken eggs, 100 grams of sunflower (olive, corn) oil, two tablespoons of sugar.

Filling: half a kilo homemade cottage cheese, one egg, three tablespoons of raisins, two tablespoons of sugar (if the cottage cheese is sour, you can add three tablespoons of sugar).

For frying, butter is used, for serving - sugar, which can be sprinkled on ready-made pastries. Cooking takes about one hour.

Cooking

Cooking pancakes nalistniki according to the recipe:

1. Break eggs in a wide bowl, sift flour on them, beat with a whisk along with sugar.
2. Add milk and mix with a blender, you need to mix at low speed, but so that there are no lumps.
3. Add water and mix again.
4. Pour in the vegetable oil and mix with a whisk, mixer or blender so that the separated fat is not visible.

You can fry in a Teflon pan without oil, as it is part of the dough. Pancakes should be stacked in a wide plate and covered with a lid so that they soften due to steam.

Preparing the stuffing:

• to prepare the raisins, they must be left in hot water so that it becomes soft, but the boiling water must be allowed to cool for a minute so that the grapes do not boil;
• in a bowl you need to mix cottage cheese, egg, sugar, the fatter the cottage cheese is, the filling will look more like a cream;
• Pour raisins into the curd mass, but you need to squeeze it out a little so that the curd does not turn out watery.

We wrap the trims:

• conditionally on a pancake we designate a triangle - a quarter from a round pancake and put one teaspoon of cottage cheese with raisins closer to the edge;
• fold two side corners to the center so that they overlap a little;
• then, starting from the edge, roll the sheet into a roll, so that it is tight.

At this stage, the naistniki are classic, they can be eaten immediately. You can also fry them in a frying pan with butter, then the cottage cheese turns out to be viscous, and the hot pancake may seem tastier, but that's how anyone likes it. In order for the nalistnik to turn out according to the Poltava recipe, it must be baked in the oven (once it was baked in a pot in the oven).

Roasting:

1. The form in which we will bake should be greased with a thin layer of butter.
2. Place the sheets tightly and on top give another thin layer of the same oil and sprinkle with sugar.
3. Bake at a temperature of about 200 degrees for 20 minutes.

You need to eat hot, pouring sour cream, honey, jam on top. And it is possible without watering, as the curd filling will become soft, like a cream, and sugar forms a caramel layer on the surface.

Milk pancakes are actually just pancakes cooked with milk instead of water. Milk can be added fresh, and one that may no longer boil, but not sour. stuffing for these thin pancakes you need to give any, to your taste and from what is at hand.

Cooking products

Products:

For cooking, you need to take three eggs, one tablespoon of sugar, a pinch of salt, a little vanilla, two and a half glasses of milk, 200 grams of wheat flour, three tablespoons of vegetable oil.

Milk pancakes are fried quickly, no additional oil is needed for frying them, since it will already be part of the dough.

Cooking

The dough is first prepared by combining liquid elements:

1. Beat the eggs with a whisk, gradually adding sugar, salt and vanilla.
2. We add milk, it does not need to be heated, but if it is from the refrigerator, it should stand for a while to warm up to room temperature.
3. Constantly stirring, add flour, but you can add in portions, after each serving of flour, mix thoroughly.
4. Add vegetable oil, stir with a whisk or mixer and leave to stand for a quarter of an hour.

If the frying pan is ceramic or Teflon, you do not need to add oil, or you can add a little, if the frying pan is ordinary, you will have to pour in a little vegetable oil so that the pancake does not burn. Since the dough is liquid, it is not difficult to achieve a round shape by making gentle circular movements with a frying pan.

Usually, few people see the difference between and pancakes, but it is, and it is very striking. The fact is that the main task of the sheet is to become a shell for the filling inside. At the same time, the taste of such a shell should not drown out the taste of the contents. Also, the pastry must be dense enough so that the juice from the filling remains inside. Today we will look at both classic and modern variations of milk pancake recipes.

How to make pancakes in milk?

Ingredients:

• flour - 160 g;
• eggs - 3 pcs.;
• milk - 2 tbsp.;
• butter - 2 tbsp. spoons;
• salt - a pinch.

Cooking

First, separate the egg whites from the yolks. It is advisable to take larger eggs for the preparation of nalistniks, since they provide the elasticity and strength of the finished dish.

Soft butter is rubbed with sugar until a white, airy mass is formed, after which we add to the butter mixture. egg yolks and again mix everything until smooth. Add a pinch of salt and a glass of milk to the eggs and butter.

Sift the flour and pour into the milk mixture in portions so that no lumps form. Now pour in the remaining milk and leave the dough to stand for about 2 hours. During this time, the gluten of the flour will "relax", which will further increase the elasticity of the pancakes. After the time has elapsed, add the beaten egg whites to the dough and mix gently.

Lubricate the pan with a piece of bacon or wipe it with a napkin soaked in vegetable oil. Pour and evenly distribute a portion of the dough. Fry the pancake on both sides until golden brown.

Sour milk pancakes

Unlike the classic ones, pancakes cooked with sour milk are very tender and airy, more like ordinary pancakes.

Ingredients:

• sour milk - 500 ml;
• eggs - 2 pcs.;
• sugar - 1 tbsp. a spoon;
• flour - 1 1/2 tbsp.;
• soda - 1/2 teaspoon;
• salt - a pinch.

Cooking

Beat eggs with salt and sugar until white. Pour in half of the eggs. sour milk and add the sifted flour. If you want your pancakes to turn out airy, like ordinary pancakes, add half a teaspoon of soda to the dough. It is not necessary to extinguish soda, since lactic acid will perfectly cope with this task. Now pour the remaining milk into the homogeneous dough and leave the mixture to stand for 30-35 minutes. Lubricate the pan with oil or pork fat, and fry pancakes in milk until golden brown on both sides.

How to cook pancakes with cottage cheese in milk?

Ingredients:

• flour - 2 tbsp.;
• eggs - 4 pcs.;
• milk - 400 ml;
• cottage cheese - 600 g;
• raisins - 1 handful;
• sugar - 4 tbsp. spoons;
• salt - a pinch.

Cooking

Beat eggs with sugar and a pinch of salt until white. For the dough base, exactly half of all sugar is useful to us - the rest will go into the curd filling. Sift the flour and with constant beating of the egg mass, add to the dough in portions. To avoid the appearance of lumps, pour the milk in portions only when, due to an excess of flour, the dough will be difficult to mix. Homogeneous dough frying portions on an oiled or lard skillet until golden brown.

Grind with sugar and add raisins. Raisins should first be steamed for 10 minutes if the berries are too dry. We lay out the resulting filling next to one of the edges of the sheet and fold it with an envelope. If desired, the fillings can be additionally fried in a frying pan heated with vegetable oil until golden brown, or you can serve immediately, along with melted butter and sour cream.