How to suffer pancakes. Pancakes with milk thin with holes

Be sure to watch our VIDEO RECIPE for thin and delicious pancakes on milk with the addition of boiling water, which we carefully removed for you, so that the cooking process is simpler and more understandable!

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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of them. successful cooking
First, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))

This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip a hot pancake in melted butter... bliss!)))

The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)

Have a delicious breakfast and bon appetit!

Ingredients

For pancakes in milk with boiling water
eggs	3 pcs
sugar	1-2 tbsp
salt	1 tsp (without slide)
milk	500 ml
flour	280 g
vegetable oil (in the dough)	2-3 tbsp
boiling water	0,5 cup (to desired consistency)
vegetable oil for frying
butter (for greasing the finished pancakes)

Classic recipe for yeast-free pancake dough

2 glasses of milk or water
1.5 cups flour
2 eggs
1 st. l. Sahara
0.5 tsp salt
2 tbsp. l. vegetable oil

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour - this will give softness to the pancakes. Liquid ingredients should be added in a thin stream to the flour, mixing everything, avoiding lumps.

To make pancakes with “holes”, add a little sparkling water to the dough. Also worth pouring into the dough sunflower oil- it will give elasticity, improve the consistency of the dough, so that it will spread better in the pan, and pancakes will not burn during frying.

Use wheat flour the highest grade of fine grinding.
Milk must be warm.
Skim milk is best not to use.
For thin pancakes, the dough should be liquid.
How more eggs you add to the dough, the denser and tougher the pancakes will be.

Source: rinata.uz

Secrets and tricks of frying pancakes

Let the dough rest before frying. Leave it for 15 minutes - this will improve the strength of the pancakes, and they will not tear during the turning process.

You need to fry pancakes in a hot frying pan, greasing it with butter or vegetable oil. A cast iron skillet works best. The main thing is that the bottom is even and thick, and the dough does not stick to it.

Pour the dough with a ladle, holding the pan in your left hand, and with deft movements quickly spread the dough over the entire area. Our goal is thin pancakes, so you don’t need to pour a lot of dough.

Wait until the pancake is golden brown on the bottom and matte on the top, and carefully flip it over with a thin wooden spatula or a knife with a blunt, rounded tip.

Lubricate the finished pancake butter- this will give a little flavor, juiciness, and also the pancakes will not stick to each other.

A new cast-iron pan for baking pancakes also needs to be “cooked”. Namely: first pour salt into the pan so that it completely covers the bottom, and heat it, stirring, for 20 minutes. After that, pour out the salt, let cool, and then thoroughly rinse and dry the pan. Next, grease it outside and inside with vegetable oil and bake in the oven at a temperature of 180 degrees for about 30 minutes. After the pan has cooled down, it is completely ready to cook thin and beautiful pancakes!

To make the dough easier to knead, and neat holes appear on the pancakes, use products room temperature.
Do not add more sugar than the recipe says. Otherwise, the pancakes will burn at the edges and it will be more difficult to turn them over. Serve dessert with a sweet topping.
Do not overdo it with kneading the dough. If you whip it too long and hard, the pancakes will turn out tough.
The dough for thin pancakes should not be thick. But if the pancakes are torn, add 1-2 tablespoons of flour to it.

To make the pancake thin and beautiful, properly heat a greased frying pan. Raise it, pour a little dough into the middle and make a few quick movements with the pan around its axis.

edinstvennaya.ua

Ingredients

1 egg;
2½ tablespoon Sahara;
500 ml of milk;
180 g flour;
1 pinch of salt;
50 ml of vegetable oil;
butter for greasing the pan.

Cooking

In a deep bowl, beat the egg with sugar, and then pour in. Gently add flour, salt, oil and mix well again. The consistency of the dough should be slightly thicker than water.

Grease a frying pan with butter and spread some batter on it. Brown each pancake on both sides.

allwomens.ru

Ingredients

2 eggs;
300 ml of milk;
50 ml vegetable oil + a little for greasing the pan;
2 tablespoons of sour cream;
250 ml of boiling water;
½ teaspoon of baking soda;
3 tablespoons of sugar;
a pinch of salt;
250 g wheat flour.

Cooking

In a deep bowl, combine eggs, milk, vegetable oil and sour cream. Dissolve soda in boiling water and pour into the bulk. Add sugar and salt and mix thoroughly again.

Introduce flour in small portions.

Before cooking the first pancake, grease the pan a small amount oils. Bake the pancakes on both sides until they are browned.

scastje-est.ru

Ingredients

3 eggs;
3 tablespoons of sugar;
½ teaspoon salt;
500 ml of milk;
250 g flour;
250 ml;
40 ml vegetable oil + a little for greasing the pan.

Cooking

In a deep bowl, beat the eggs with a mixer or whisk until foamy. Add sugar, salt and 250 ml milk. Stir, carefully add the flour and knead a homogeneous dough.

Pour in the rest of the milk, stir and add boiling water. Mix again and add vegetable oil to the dough. Beat thoroughly with a whisk.

Grease a frying pan with oil and heat over medium heat. Pour in the dough a little at a time and let it brown on both sides.

postila.ru

Ingredients

1 liter of whey;
2 eggs;
1 tablespoon of sugar;
1 teaspoon of salt;
300 g wheat flour;
50 g of starch;
½ teaspoon of soda;
50 g.

Cooking

Bring 500 ml of whey to a boil over medium heat.

In a deep bowl, combine eggs, sugar and salt. Then pour in 500 ml of unboiled whey and carefully add the mixture of flour and starch.

Combine boiled whey with soda and pour in a thin stream into a bowl with the rest of the ingredients. Mix thoroughly. The dough should be runny but fluffy.

Melt the butter in a pan, pour into a bowl and mix the contents again.

Heat a frying pan well with the remaining oil over medium heat. Brown each pancake on both sides.

ivona.bigmir.net

Ingredients

500 ml of milk;
2 eggs;
1¼ tablespoon of sugar;
10 g vanilla sugar;
a pinch of salt;
½ teaspoon ground;
180 g flour;
30 ml vegetable oil + a little for greasing the pan;
2 fresh apples.

Cooking

In a deep bowl, whisk together milk, eggs, regular and vanilla sugar, salt and cinnamon.

Gently add flour and beat again with a whisk. Pour in vegetable oil and mix again.

Remove apples from the peel and cores, grate on a coarse grater and add to the dough. Mix thoroughly again.

Grease a frying pan with vegetable oil and heat over medium heat. Bake the pancakes on both sides until they are browned.

neboleyka.info

Ingredients

3 eggs;
2 tablespoons of sugar;
1 teaspoon of salt;
600 ml of milk;
300 g of potato starch;

Cooking

Beat eggs into a deep bowl, add sugar and salt. Beat thoroughly with a whisk or mixer on medium speed until foam appears.

Add 300 ml milk and starch. Stir until lumps disappear. While continuing to stir, pour in the rest of the milk and achieve a uniform dough.

Add vegetable oil and whisk again. Consistency ready dough should resemble low-fat cream.

Heat the pan over medium heat and before baking the first pancake, grease with a small amount of vegetable oil. Brown pancakes on both sides.

scastje-est.ru

Ingredients

500 ml;
2 eggs;
2 tablespoons of sugar;
1 teaspoon of salt;
300 g wheat flour;
1 teaspoon of soda;
500 ml of boiling water;
50 ml vegetable oil + a little for greasing the pan.

Cooking

In a deep bowl, thoroughly beat the kefir, eggs, sugar and salt with a whisk. Gently add flour and knead into a smooth dough.

Combine baking soda with boiling water. Wait a few seconds and while stirring the dough, pour water into it. Shake and leave for 5 minutes.

Then pour vegetable oil into the bowl, mix again.

Heat a pancake pan over medium heat and brush with oil before baking the first pancake. Brown pancakes on both sides

zdorovakrasiva.com

Ingredients

3 eggs;
2-3 tablespoons of sugar;
½ teaspoon salt;
400 g of sour cream with a fat content of 20%;
1 l highly carbonated;
400 g wheat flour;
50 ml vegetable oil + a little for greasing the pan.

Cooking

In a deep bowl, beat eggs with sugar and salt until frothy. Enter sour cream and mix.

Pour in 500 ml of mineral water and whisk the contents of the bowl again. Carefully add the flour and the rest of the water and knead into a smooth dough.

Add vegetable oil and mix again. Leave the mass for 15-20 minutes.

Heat a frying pan over medium heat and brush it with oil before baking the first pancake. Pour the dough in a little bit, evenly distribute and brown on both sides.

I won't go into detail here about what it is. pancakes I think you already know everything. Pancakes there are yeast and yeast-free, we will cook simple yeast-free pancakes with milk. My only question is how to call them correctly, pancakes or still pancakes, if we are talking specifically about thin pancakes. I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, after delving into the history of this dish, I am inclined to believe that we will still cook with you today. thin pancakes with milk. Because traditional Russian pancakes baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be both with filling and without it, because only in thin pancake you can wrap the stuffing. And although everything is clear with the word, it seems, I sometimes still continue to call thin pancakes - pancakes.

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, in fresh pancake dough do not put any baking powder, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes with milk. I hope that after that you will succeed, because there is nothing complicated in this.

I want to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes it turns out, though thin, but rather dense, it is ideal to make pancakes with filling from them. For pancake cake it’s better to do it, here the pancakes are thicker and more tender.

Ingredients

milk 500 ml
eggs 3 pcs.
flour 200 g
butter (or vegetable) 30 g (2 tablespoons)
sugar 30 g (2 tablespoons)
salt 2-3 g (1/2 teaspoon)

From the indicated amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.

Cooking

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to take eggs and milk out of the refrigerator in advance. Oil can be used as vegetable refined (odorless), and butter. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar.

Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and purify it of possible impurities, so I recommend not to skip this point.

We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream.

In this photo, I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you got the right consistency or not. If the dough is very thick, add some water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because. butter starts to burn very quickly. Use a silicone brush to grease the pan or just a napkin soaked in oil.

So, we heat the pan well, because it is in a hot pan that porous pancakes are obtained, with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to make holes in the pancake.

Pour the dough into the hot pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to put in a ladle so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop up a full ladleful of batter, pour it into the hot pan while swirling it around, do it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in an ordinary frying pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. Turn the pancake over when the dough on top grabs and stops being sticky, and the edges begin to darken a little. Pry off the pancake with a spatula and gently flip to the other side. Flatten the pancake in the pan if it turned over unevenly.

Fry the pancake on the other side. Lift the edge with a spatula and watch that it does not burn on the bottom. When the bottom of the pancake is golden brown, remove it from the pan.

Put the finished pancakes on a large flat plate, and it is better to cover them with a lid to keep them hot. If you like more oily pancakes, then grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the oil that I have already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And do not forget, each time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, flip the stack so that the bottom pancake is on top, the pancakes are prettier from this side, and the bottom pancakes are softer.

Here is a stack of pancakes I got from a double portion of the ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam, or any other toppings you like. Enjoy your meal!