P recipe how to make pancakes in a pan. How to make pancakes easy recipe

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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Pancakes are an amazing dish that is great for both holiday table, and for kitchen gatherings over a cup of tea, the main thing is to choose the right filling. A good hostess must certainly know how to make pancakes, and even better if she has a couple of recipes in her arsenal different types delicious pancakes. Moreover, this dish does not require special culinary skills, you just need to choose the right ingredients and follow a few simple rules.

Recipes for delicious pancakes

You can bake pancakes according to many recipes, because this dish is so common and beloved that it has undergone many variations in the kitchens of Russian housewives. Bake delicious pancakes not difficult, but to make them tasty, you need to know some tricks. We have selected for you the recipes for the most delicious pancakes and described in detail the technology for preparing this delicacy, revealing all the subtleties and secrets of this process.

On milk

Milk pancakes are a great breakfast any day of the week. To prepare delicious treat you need to knead the dough correctly, for this you will need the following ingredients:

(wheat is best, but you can also take buckwheat or rye) - 1-1.5 cups.
Milk (preferably fresher) - 0.5 liters.
Eggs - either 3 medium-sized or 2 large.
Add salt and sugar to taste.
Vegetable oil so that the pancakes do not stick to the pan - 1 tbsp. a spoon.

Order step by step cooking pancakes with milk:

First, mix the salt, sugar and eggs thoroughly.
Next, add the prepared flour to this mixture.
Slowly pour the milk into the dough, mix thoroughly, breaking up lumps. You can even use a mixer.
The next step is to add oil. Note that sunflower oil can be replaced with butter, this will make pancakes light and tender.
Prepare the pan for frying pancakes - warm it up well. If it is not Teflon, then it is better to lubricate it with oil.
A small amount of Divide the dough into a ladle, then pour it in a thin layer on a preheated pan. When the pancake is browned, you can turn it over.
Once the pancakes have cooled down, serve. As a filling, you can use condensed milk, jam or just sour cream.

On kefir

Pancakes on kefir are very tender, light and airy. Therefore, many housewives give them preference. If you want to know how to make delicious kefir pancakes, use the following recipe.

Ingredients:

Kefir - three glasses.
Flour - two glasses.
Eggs - 2 pcs.
Sugar - one tablespoon.
Salt for pancakes - half a teaspoon.

First of all, rub the yolks well with sugar. The next step is to pour in part of the kefir (two glasses) and mix, gradually pouring out the flour. Next, we return to the proteins left for a while, to which we need to add flour and beat until fluffy with a whisk. Pour the remaining glass of kefir into the dough, add the proteins, then proceed to baking pancakes in the usual way - fry over medium heat.

Often sweet pancakes are made on kefir - this is a great delicacy that both adults and children will like. They can be served with various syrups, condensed milk, cream, sweet curd and even ice cream. For sweet pancakes you will need:

two eggs,
75 grams of flour of the first grade,
75 grams wholemeal flour
50 g butter and a tablespoon of olive oil,
0.3 l of milk,
40 grams of powdered sugar,
180 ml of kefir,
a tablespoon of brown sugar, a pinch of salt.

How to make sweet pancakes with your own hands:

Mix and beat eggs, milk, kefir, salt, sugar.
Mix two types of flour, add the previously prepared milk-egg mixture, knead the dough.
Melt the butter over low heat, pour it into the dough and after mixing, leave for 30-60 minutes.
Heat up a frying pan with olive oil, bake pancakes.
Dust the finished pancakes with powdered sugar.

How to make thin pancakes

The ability to bake thin delicious pancakes is the highest class in the art of making pancakes. They are good both as an independent dish and with fillings. They are also just perfect for pancakes. So, for those who want to find the answer to the question "how to cook thin pancakes?" We recommend 2 great recipes.

The first recipe is thin, early-ripening quick pancakes. For it, you will need simple and affordable ingredients: flour - 1 kg, eggs - 5 pieces, water - 5 glasses, two tablespoons of sugar and one teaspoon of salt for taste, soda - half a teaspoon.

Cooking procedure step by step:

The first step is to pour 4 cups of slightly warmed water into a saucepan.
Second - mix the eggs with salt, as well as sugar, pour into a container of water.
Third - add flour gradually, mixing thoroughly until the dough acquires the consistency of fatty sour cream. To keep it from getting too thick, you can add a little more water as needed.
Fourth - heat the pan well, add sunflower oil if the pan is non-stick coated.
Fifth - dial ready dough ladle of medium size and evenly pour it into the pan. You can lift the pan a little and make circular motions with it so that the pancakes come out evenly.

The second recipe royal dish. Having prepared such pancakes, you will be able to surprise not only the household, but also guests at a dinner party or dinner party. For these pancakes you will need: butter - 200 grams, egg yolks - 8 pieces, sugar - one glass, one hundred grams of flour, cream - 2 glasses.

Cooking technology:

Melt the butter over low heat, leave to cool, but in the meantime, add sugar to the egg yolks, beat everything well.
The next step is to pour the yolks into the butter, stir the mixture until smooth.
Pour one and a half cups of cream into the pan, add flour, put everything to boil until the mixture thickens.
Next, remove the finished mixture from the stove and stir until it cools.
Whip half a glass of cream into foam, add previously prepared yolks and butter to them.
At this stage, you can proceed to baking pancakes, just keep in mind that they can only be baked on one side, since they are too thin and airy.
The pan should be heated to medium temperature, and ready-made pancakes should be transferred to a plate directly from it, without the help of forks, otherwise they will burst.

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How to make pancakes

Ingredients

350 g boiled meat(lean pork or beef);
2 medium onions;
salt, pepper to taste;
butter for frying.

Cooking

Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the pan with the onion. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.

2. Chicken

Ingredients

500 g chicken breast;
2 tablespoons of sour cream;
100 g of cheese;
1 medium onion;
1 clove of garlic;
salt, pepper to taste;
butter for frying.

Cooking

Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt, pepper, mix thoroughly. Start the pancakes by folding them into an envelope, and fry a little in butter.

goodtoknow.co.uk

Ingredients

400 g pumpkin;
15 ml of olive oil;
100 ml vegetable broth;
50 g of any greens;
50 g soft cheese, such as goat or cheese.

Cooking

cut into raw pumpkin in small cubes, put in a pan with olive oil and fry over low heat until golden brown. Add the vegetable broth and simmer the pumpkin for 10 minutes or more, until tender. Drain excess liquid. Add finely chopped herbs and cheese to the pumpkin. Pour the mixture over the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

600 g beef liver;
3 small onions;
2 medium carrots;
2 chicken eggs;
salt, pepper to taste;
butter for frying.

Cooking

Peel onions and carrots and finely chop. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of the frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Make pancakes. Fry additionally if desired.

5. Sausage

Ingredients

300 g doctor's sausage;
100 g of hard cheese;
50 g sour cream;
½ teaspoon mustard.

Cooking

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Instead of boiled sausage you can use ham, and instead of hard cheese - creamy.

Ingredients

370 ml of natural thick yogurt (or sour cream);
2 cucumbers;
3 cloves of garlic;
1 tablespoon wine vinegar (or lemon juice)
2 tablespoons of olive oil;
1 teaspoon of salt;
fresh mint, parsley and dill.

Cooking

Peel the cucumbers from the skin, grate, salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread pancakes with sauce and wrap in any way.

7. With salmon and dill

Ingredients

300 g salmon fillet;
200 g of champignons;
2 sprigs of dill;
30 g butter;
ground black pepper to taste.

Cooking

Wash the mushrooms, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180°C. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

300 g mascarpone;
300 g smoked salmon;
2 teaspoons Dijon mustard;
lemon juice, salt and pepper to taste.

Cooking

Cut the salmon into small pieces. Brush each pancake with cheese and Dijon mustard, lay the fish down, drizzle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

200 g crab sticks;
200 ml of milk;
2 chicken eggs;
150 g green peas;
2 tablespoons of flour;
2 tablespoons of butter;
2 green onion feathers;
salt to taste.

Cooking

Make the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Salt to taste and remove from heat.

For filling crab sticks and chop hard-boiled eggs. Onion cut into rings. Mix crab sticks, onion, eggs and green pea(drain liquid first). Season the resulting mixture with sauce. Wrap the filling in pancakes.

10. Egg

Ingredients

6 chicken eggs;
1 bunch of green onions;
salt and mayonnaise to taste.

Cooking

Hard boil the eggs, peel and chop finely. Also finely chop green onion. Mix the ingredients, add a little mayonnaise (preferably) and salt. Stuff pancakes with stuffing.

11. With fried eggs and ham

Ingredients

20 g butter;
8 chicken eggs;
40 g of hard cheese;
8 slices of ham.

Cooking

Grease the pan butter and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham and a little grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the next one. From the indicated amount of ingredients, eight pancakes will be obtained.

12. Cheesy with spinach

Ingredients

600 ml of milk;
60 g butter;
40 g flour;
1 Bay leaf;
65 ml of heavy cream;
450 g spinach;
150 g ricotta;
150 g of gorgonzola;
100 g parmesan;
100 g mozzarella;
1 bunch of green onions;
salt, pepper and nutmeg to taste.

Cooking

To prepare the sauce, mix milk, 50 g butter and flour in a saucepan, add bay leaf. Bring to a boil and simmer until thickened. Salt, pepper and season with grated nutmeg. Lower the heat and cook for 2 more minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you like). Pepper, stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

50 g cheddar;
50 g parmesan;
150 ml cream;
broccoli;
salt.

Cooking

Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from fire.

Boil broccoli in boiling water for 2 minutes, then drain in a colander and rinse cold water. This will keep the color of the cabbage.

Put a little broccoli on the cooked pancakes and pour over cheese sauce. Roll up the pancakes and top with the remaining sauce.

14. Cheese spicy

Ingredients

200 g cream cheese;
1 teaspoon grated horseradish;
1 bunch of dill.

Cooking

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Make pancakes.

15. Curd cream

Ingredients

200 g of cottage cheese;
100 ml of heavy cream;
4 tablespoons of milk;
3 tablespoons of chopped herbs;
salt and pepper to taste.

Cooking

Mix cottage cheese with milk creamy consistency. Salt, pepper and add herbs. Whip the cream and gently fold into the curd mixture. Spread pancakes with the resulting curd cream and serve.

16. Curd with raisins

Ingredients

500 g of cottage cheese;
2 tablespoons of sour cream;
½ cup raisins;
1 yolk;
3 tablespoons of sugar;
1 teaspoon vanilla;
butter.

Cooking

Rub cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Hold for 1.5-2 hours in the refrigerator. During this time, bake thin pancakes and start them curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

200 g soft goat cheese;
2-3 tablespoons of honey;
fresh thyme leaves;
a handful of walnuts.

Cooking

Spread cheese over pancakes, pour over with honey, sprinkle with nuts and thyme. Roll pancakes into envelopes and serve.

18. Mushroom

Ingredients

300 g frozen forest mushrooms;
3-4 medium bulbs;
1 medium carrot;
2 chicken eggs;
salt, pepper to taste;

Cooking

Defrost mushrooms, cut and fry over medium heat, adding cream and vegetable oil. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil the eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It will be tastier if you bake thin non-yeast.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

500 g of champignons;
250 g of hard cheese;
1 medium onion;
2 tablespoons of flour;
2 tablespoons of sour cream;
1½ cups of milk;
salt and pepper to taste;
vegetable oil for frying.

Cooking

Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 200 ° C.

20. Cabbage

Ingredients

300 g fresh cabbage;
2-3 small onions;
3 chicken eggs;
salt and pepper to taste;
butter and vegetable oil for frying.

Cooking

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil eggs, chop. Combine all the ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

2 small beets;
100 g of peeled walnuts;
200 g cream cheese;
2 cloves of garlic;
salt and pepper to taste.

Cooking

Wash the beets, dry, wrap in foil, put on a baking sheet and bake for an hour at a temperature of 200 ºС. After that, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Salt and pepper. Lubricate each pancake first with cream cheese, and then with beetroot mass. Roll up the pancakes. Then send to the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

400 g zucchini;
1 medium onion;
100 g of hard cheese;
salt and pepper to taste;
vegetable oil for frying.

Cooking

Peel the zucchini and grate on a coarse grater. Free the onion from the husk and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until translucent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the resulting filling in pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

2 sweet bell peppers;
450 g canned tomatoes;
100 g parmesan;
1 medium onion;
1 clove of garlic;
1 tablespoon chopped parsley;
1 tablespoon of olive oil;
salt and ground red pepper to taste.

Cooking

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Saute onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and, together with the juice, add to the pan with onions and peppers. Simmer covered again for 15 minutes. At the end, add garlic and red ground pepper.

Sprinkle each pancake with grated parmesan and top with the prepared filling. Roll the pancakes into rolls and place in a baking dish, then send them to the oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.

24. Walnut

Ingredients

500 ml of milk;
120 g of sugar;
100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
120 g butter;
1 tablespoon flour;
nut syrup.

Cooking

In a saucepan, combine milk, nuts and flour and place it on medium fire. Cook until the mass thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some nut syrup and stir.

25. Chocolate

Ingredients

100 g dark chocolate;
50 g butter;
1-2 tablespoons of water;
fresh or canned fruits to taste.

Cooking

Melt chocolate in a water bath, and butter in a separate bowl. Pour the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and mix until smooth. Spread pancakes with the resulting chocolate icing and put slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

200 ml heavy cream (33%);
150 g + 2 teaspoons of sugar;
60 ml of water;
20 g fresh strawberries;
300 ml Greek yogurt;
2 tablespoons roasted almonds.

Cooking

In a saucepan or heavy saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the sugar). When the sugar is completely dissolved, pour in the warmed cream. Stir vigorously, let the sauce thicken and remove from heat.

Cut the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then put the strawberries on thin pancakes, pour over the caramel and roll up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

500 g of cottage cheese;
2 tablespoons of honey;
some walnuts and raisins.

Cooking

Mix cottage cheese with honey and beat in a blender until creamy. Add crushed walnuts and washed raisins. Mix thoroughly. Stuff pancakes and fry in butter until golden brown.

28. Banana

Ingredients

3 bananas;
70 g butter;
1 lemon;
2 tablespoons of sugar.

Cooking

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and drizzle the resulting puree with the juice of one lemon. Stir. Add puree to butter and sugar and beat again. Stuff thin, sweet pancakes with the banana mixture.

29. Orange

Blinztree/Depositphotos.com

Ingredients

500 ml freshly squeezed orange juice;
25 g butter;
6 tablespoons of powdered sugar;
4 tablespoons of orange jam;
2 tablespoons Grand Marnier liqueur

Cooking

Combine in a saucepan Orange juice, powdered sugar, jam and butter. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sits", add the liqueur. Cook for a couple more minutes over low heat. Serve with pancakes.

30. Lemon meringue

Ingredients

150 ml of heavy cream;
3 tablespoons of lemon cream;
1 lemon;
meringue;
powdered sugar.

Cooking

Whip cream. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and juice of half a lemon. Whisk until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush pancakes with lemon whipped cream and top with meringue mixture. Roll up and sprinkle with powdered sugar on top.

31. Apple

Ingredients

4 medium apples;
50 g of powdered sugar;
50 g milk chocolate;
15 ml of water.

Cooking

Wash the apples, remove the core and cut into small slices. Combine water, icing sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes over low heat until the apples are soft. If syrup seems unsweetened, sweeten to taste. Let it cool down a bit and add the chocolate chopped into small pieces. Wrap the stuffing in pancakes and place them on a baking sheet, after laying parchment paper. Sprinkle powdered sugar on top and leave for a few minutes in hot oven until the sugar caramelizes and forms a crispy crust.

32. Berry mix

nilswey/depositphotos.com

Ingredients

1 glass of raspberries;
1 glass of currants;
1 cup cherries (pitted) or other favorite berries
2 medium apples;
½ cup powdered sugar;
½ cup chopped walnuts;
4 tablespoons of raisins.

Cooking

Wash the berries and place them on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Start pancakes with a berry mix, folding them into an envelope or a triangle.

33. Blueberry

Ingredients

300 g frozen blueberries;
125 ml orange juice;
60 ml of water;
2 tablespoons freshly squeezed lemon juice;
1 teaspoon chopped lemon zest;
4 teaspoons cornmeal;
2 tablespoons of cane sugar;
¼ teaspoon cinnamon.

Cooking

In a small saucepan, combine orange and lemon juice and blueberries. Bring the mixture to a boil over medium heat, add the zest and cinnamon, and lower the heat to low. Mix in a bowl cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Boil until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.

34. With peanut butter and banana

bbcgoodfood.com

Ingredients

6 tablespoons of peanut butter;
2 tablespoons of powdered sugar;
2 tablespoons of milk;
50 g of chocolate;
1 banana.

Cooking

mix peanut butter with powdered sugar, milk and chopped chocolate. Spread pancakes with this mixture and add banana slices. Fold the pancake in half or roll into a tube and serve sprinkled with nuts on top.

35. Grapefruit

Ingredients

1 grapefruit;
1-2 teaspoons brown sugar;
powdered sugar.

Cooking

Divide the grapefruit into segments and remove the skin. Do this over a bowl to keep the juice from dripping. Lay the slices on a baking sheet and sprinkle brown sugar. Caramelize it with a cooking torch or under the grill in the oven. Drizzle the pancakes with grapefruit juice, arrange the caramelized wedges on them and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

250 g mascarpone;
4 tablespoons;
a pinch of powdered sugar.

Cooking

Grease pancakes with mascarpone cheese, pour lemon cream on top. Fold pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

150 ml of heavy cream;
50–75 ml sweet dessert wine or sherry
50 g of dark chocolate;
a cup of strong coffee;
a pinch of cocoa powder.

Cooking

Whip cream with wine or sherry. Melt the chocolate and let it cool. Spread pancakes with cream and roll into a triangle. Drizzle coffee, pour over melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

100 g butter;
1 teaspoon rosemary leaves;
1-2 tablespoons of honey;
chocolate chip optional.

Cooking

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to firm up, then brush over the hot pancakes. Sprinkle them with chocolate chips, if desired.

39. Salted caramel

livewellbakeoften

Ingredients

60 ml of water;
200 g of sugar;
160 ml of heavy cream;
45 g butter;
a pinch of vanillin;
1 teaspoon of salt.

Cooking

Pour sugar into a large saucepan, pour water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns an amber color, remove the saucepan from the heat and carefully pour in the cream. Whisking constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let cool, then refrigerate to thicken. Give her pancakes.

40. With avocado and cocoa

Ingredients

2 avocados;
60 g cocoa;
170 g of honey;
a pinch of vanillin;
2 tablespoons of coconut oil.

Cooking

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and mix until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your toppings in the comments.

I entered the house and found that there was no electricity. I planned to wash my hair - the hair dryer did not turn on. Delicious to cook in the microwave - you have to postpone. The TV does not work, the computer ... I thought with regret how we are attached to all this! Here, too, the crows on the street croaked and from their cry it becomes dreary in the soul. She went to the window to close the window, a bright, round pancake of the sun shone in her face. A happy kid of three or four years old is running hopping along the sidewalk after his mother, looking at a tree dotted with screaming crows, and says: “The birds are singing!”
“Be like children…” - I remembered and, with high spirits, I went to cook pancakes.

Ingredients:

milk 1 liter
egg 2 - 4 pcs
sugar 1 - 2 tbsp.
pinch of salt
soda 0.5 tsp and 1 tsp. vinegar to extinguish it (can be omitted)

Step by step photo recipe

Heat the milk to t 40 ° C (tolerates a finger) and divide it into two parts of 0.5 liters. So it will be more convenient to knead the dough and there will be no lumps in it.

Break eggs into a bowl, add salt and sugar. Beat with a whisk until foam forms.

Add 0.5 liters of warm milk to a bowl with beaten eggs and mix.

Gradually add the sifted flour and mix until smooth, so that there are no lumps. You should have a smooth and thick dough.

Add soda quenched with vinegar to the dough, mix. You can not add soda, then the pancakes will be without holes and more elastic.

Add the remaining 0.5 liters of warm milk and vegetable oil, mix thoroughly.

This recipe has been kept by me for a long time and further it says that you need to thoroughly wash the pan and heat it well, grease it with oil . .. This is understandable, because before there were no pans with a non-stick coating and baking pancakes was a test of patience - a pancake tightly stuck to a heavy cast-iron pan and, having tore off a lump of hot dough, it had to be thrown away. Hence the saying "The first pancake is lumpy ..." modern technologies this process has turned into a pleasure. If you like pancakes, be sure to purchase a modern pan-pancake pan with a non-stick or ceramic coating.

Heat up the crepe maker , pour the dough on it and bake pancakes, first on one side, then on the other.

Remove the finished pancake to a plate. Pour the next portion of the dough onto the crepe maker and, while it is fried, brush the previous crepe with butter while it is still hot. . This can be done like this, using a fork.

Or melt the butter in the microwave and brush the pancakes with a brush.

Advice: if it seems to you that the pancakes are thick, you can add a little to the dough boiled water. But don't overdo it, if the batter is too thin, the pancake won't stick to the pan when pouring the batter.

That's pancake after pancake - it turned out a whole stack!

Well, don't sigh! And you will definitely succeed!

And this is how I stack the pancakes, if you need to put them in the refrigerator, just cover with cling film. It's so easy to take them out and heat them up in the microwave. And if you put a stack - stick together.

How to cook stuffed pancakes → ,
Very tasty
Recommend to try pancakes with and Try pancakes

refined vegetable oil 2 - 4 tbsp

premium wheat flour 3.5 cups (glass volume 200 ml)

butter for greasing ready-made pancakes 200 gr

Heat the milk to t 40 ° C and divide it into two parts of 0.5 liters. Beat eggs with salt and sugar with a whisk until foamy. Add 0.5 liters of warm milk to a bowl with beaten eggs and mix. Gradually add the sifted flour and mix until smooth, so that there are no lumps. Add soda quenched with vinegar to the dough. Mix well and add the remaining 0.5 liters of warm milk and vegetable oil. Mix well. Heat the crepe maker and bake pancakes first on one side, then on the other side. Remove the finished pancake to a plate and, while it is still hot, brush with butter.

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: a classic

granulated sugar - 55-60 gr.
milk (fat, from 3.2%) - 0.5 l.
chicken egg - 2 pcs.
flour - 210 gr.
salt - 7 gr.
butter - 60 gr.

Pancakes are made from ingredients room temperature. Remove butter, eggs and milk from the refrigerator. Let the components lie down for 30-60 minutes.
Send the eggs to the bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour into the composition 150 ml. milk, stir again.
You should not pour in all the milk at a time, since the dough of a thick consistency is easier to knead and turns out without lumps. Now sift the flour, add it to the eggs.
Bring the dough to uniformity, exclude large clots. Pour in the rest of the milk, mix the contents again. Melt the butter in the microwave, add, stir.
The dough should be very liquid, do not be afraid. Start frying. Pick up a pan with a non-stick coating, you can use a cast-iron fixture.
Put the dishes on the stove, heat up. Dip the silicone brush into the vegetable oil, then grease the pan. The action is performed one (!) time.
Scoop some dough into a ladle, hold it in one hand. The second raise the pan, at the same time pour the dough into the middle of the thermal appliance and roll the pancake over the entire surface with rotational actions.
Reduce the power to a mark between medium and maximum. Fry the pancake until its edges turn brown. Then turn over with a spatula to the other side, bring to readiness.
After about 2 minutes, the pancake will be fried. Put it on a flat plate, grease with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

milk with a fat content of 2.5% - 730 ml.
baker's yeast - 1 pack (22-24 gr.)
egg - 3 pcs.
flour - 280 gr.
salt - 8 gr.
butter - 90 gr.
drinking water - 240 ml.
granulated sugar - 45 gr.

Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then pour in the yeast.
Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel, keep warm for 45 minutes.
Melt the butter in a water bath. Separate the yolks (whites will be needed later), rub them with the rest of the sugar and salt. Combine with oil, send the mass to the present dough.
Remove the milk from the refrigerator, let it come to room temperature. Then start pouring in small portions to the bulk and stir at the same time.
Sift the rest of the flour, add to the dough. Leave it warm to rise. Now salt the proteins, beat them with a mixer, add to the raised dough. Again insist for about an hour.
Start frying pancakes. Choose a frying pan that is not very large in diameter (a "crepe maker" with low sides is optimal). Dip a baking silicone brush into vegetable oil, grease the pan.
Melt a heat-resistant dish, then scoop up some of the dough and pour it into the middle. Immediately begin to rotate the pan in a circular motion so that the mass spreads.
Bake at medium power until the edges are dark. Then turn the pancake over and continue cooking. After all the manipulations, put the product on a flat plate, brush with oil.

sunflower oil - 60 ml.
kefir (fat content - 3.2%) - 260 ml.
butter - optional
granulated sugar - 60 gr.
steep boiling water - 240 ml.
soda - 6 gr.
egg - 2 pcs.
salt - 8 gr.
flour - 245-250 gr.

Sift flour, combine it with sugar and soda. Separately, cool the eggs, rub them with salt, beat with a mixer until foamy. Do not stop kneading, enter kefir and boiling water.
Pour flour into the egg mass, introduce it in small portions. Break up lumps with a fork. Cover the bowl with the dough with a waffle towel, leave for a third of an hour.
When the set time has elapsed, pour in the vegetable oil. Stir until smooth, if desired, add cream (about 30 gr.). Leave the kefir mass for 30 minutes.
Choose the right frying pan. Heat it up, then brush it with vegetable/butter oil using a silicone brush. Set the burner to the middle setting.
Scoop up the dough with a ladle, lift the pan above the stove. Pour the mass into the center of the dishes, immediately begin to perform circular movements with your hand. The mass should spread to the sides of the pan.
Put the dishes on the fire, cook the pancake until the edges are browned. When this happens, pry the dough with a spatula, turn it over. Cook for 2-3 more minutes. Put on a plate, grease with butter.

Pancakes on the water

flour - 300 gr.
water - 380 ml.
salt - 6 gr.
apple cider vinegar - 25 ml.
sugar - 30 gr.
vegetable oil - 60-70 ml.
soda - 8 gr.

Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift flour, combine it with soda, salt and sugar.
Introduce loose components into water in small portions. Do not stop stirring, otherwise the composition will curl up in lumps. Break up the tubers with a fork or whisk.
Take a frying pan, grease it with vegetable oil using a silicone baking brush. Heat heat-resistant dishes, start frying.
Scoop up a homogeneous dough with a ladle, raise the pan, pour a thick mass into its center. Immediately roll to the sides, making circular movements with your hand.
Bake the pancake at a power between high and medium until the edges are browned. Then flip with a spatula and continue cooking for another 2-3 minutes.
After the allotted time, put the dessert on a plate, brush with butter. Cool, sprinkle with powdered sugar if desired, or twist into an envelope with jam.

flour - 240 gr.
mineral water with gas - 240 ml.
granulated sugar - 35 gr.
vegetable oil - 60 gr.
steep boiling water - 240 ml.
salt - on the tip of a knife

Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you wish to cook classic pancakes, choose the usual mineral water.
Sift the flour, add salt and granulated sugar to it. Pour in the soda in a thin stream and stir with a fork at the same time. When you eliminate all the lumps, cover the dish with the dough with a towel, wait half an hour.
This period is allotted for insisting the masses. Boil water, mix boiling water in an amount of 240-250 ml. with vegetable oil. Pour into the raised dough, knead. After 15 minutes, start frying pancakes.
Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the dishes for frying, scoop up a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
When the mass spreads evenly over the entire surface, set the fire to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over, bring to readiness. Remove pancake from heat, brush with butter, serve with honey or jam.

Pancakes with beer and milk

milk - 240 gr.
egg - 2 pcs.
salt - 3 gr.
flour - 250 gr.
wheat beer - 240 ml.
granulated sugar - 30 gr.
vegetable oil - 120 ml.
soda - 7 gr.

In a separate bowl, mix eggs, sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature, add to the eggs. Then pour in the beer.
Don't stop stirring. Pass the flour through a sieve, in small portions add to the liquid composition. Achieve the uniformity of the dough, it should become thick.
After the final whipping, let the mass stand for a quarter of an hour. After this period, mix the dough. Heat up a frying pan and brush with oil.
Take a portion of the dough into the ladle, pour it into the center of the dish, immediately roll it out in a circle. Bake at the middle for 2 minutes, then flip to the other side. Fry until done for 1 more minute.

soda - 8 gr.
egg - 2 pcs.
flour - 360 gr.
ryazhenka - 400 ml.
granulated sugar - 60-70 gr.
vegetable oil - 90 ml.
salt - 1 gr.

In a plastic deep bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains completely melt. Pour in the fermented baked milk, again work the mass with a mixer. Pour in the soda.
Beat the mixture, sift the flour, pour it in a tablespoon into the total mass. Stir the ingredients to remove lumps. Pour in the vegetable oil to finish cooking the dough.
If the composition turned out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml, beat the mass well with a whisk.
Grease the pan with oil once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the composition to the sides to get a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes porous, turn it over and bake until cooked through for 1 more minute. Brush with oil when serving.

Pancakes without eggs

butter - 70 gr.
salt - 8-10 gr.
flour - 600 gr.
vegetable oil - 55 gr.
granulated sugar - 80 gr.
milk (fat content from 3.2%) - 1 l.
soda - 6 gr.

Before the main manipulations, it is necessary to first sift the flour, then mix it with soda, sugar, salt. After that, vegetable oil and half the volume of milk are poured.
Boil the rest of the milk, gradually pour into the already kneaded dough in a thin stream. Send the butter to the pan, heat at maximum power.
Then lower the burner to the middle setting. Pour a portion of the dough into the center of the pan, roll out to the sides of the dish. Bake for 2 minutes, then turn over and cook until done.
It is important to ensure that when frying on the first side, there is no liquid dough. Otherwise, you will tear it before you turn it over.
After cooking, grease the pancake with butter, place on a plate. Start frying the remaining portions, serve dessert with berries, condensed milk or jam.

cocoa powder - 30 gr.
milk - 360 gr.
flour - 120 gr.
granulated sugar - 100-110 gr.
butter - 60 gr.
egg - 2 pcs.
baking powder for dough - 13 gr.

Place the butter in a bowl, melt in a water bath or use microwave oven. In another bowl, combine the baking powder, cocoa powder, and double-sifted flour.
Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until a homogeneous consistency.
Completely eliminate all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it stand for a third of an hour. After this period, select a frying pan of a suitable size, heat it.
Dip a confectionery silicone brush into vegetable oil, work the bottom of a heat-resistant dish. Scoop up part of the dough with a ladle, pour it into the center of the pan, immediately begin to roll to the brim.
Bake for 2-3 minutes until the edges are darkened. Then flip over with a spatula to the other side, cook for another 2 minutes. Serve brushed with butter.

Pancakes with vanilla and cocoa

vanilla sugar - 20 gr.
flour - 245 gr.
cocoa powder - 60 gr.
milk - 470 ml.
salt - on the tip of a knife
egg - 1 pc.
granulated sugar - 50 gr.

In a deep bowl, combine the egg, vanilla sugar, flour sifted several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience, use a blender or mixer.
Now start frying the pancakes, they will turn out to be two-colored. Grease the pan with vegetable oil using a silicone brush.
Dial half a serving of light dough into a ladle, pour it onto the right side of the dish. Now scoop up the composition with cocoa, place on the left side.
Swirl the pan in a circular motion to spread the batter. Only then put heat-resistant dishes on the stove and heat. Fry 3 minutes, turn over. Serve with sour cream and berries.

cheese hard grade- 120 gr.
chicken egg - 2 pcs.
salt - 15 gr.
fat milk - 525 ml.
baking powder for dough - 15 gr.
vegetable oil - in fact
flour - 245 gr.
dill - 45 gr.
granulated sugar - 25 gr.

Break pre-chilled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to get a thick foam. Pour in milk, stir again.
Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the composition to the eggs and mix at the same time. Then pour in vegetable oil.
When the dough is ready, leave it for half an hour. While the composition is infused, grate the cheese, wash and chop the dill. Mix the ingredients together, send to the test.
Start cooking. Choose a medium-sized frying pan. Heat it up, send the butter inside, rub it along the bottom. Pour a portion of the dough into the center of the dish, roll out.
Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake over. Bring it to readiness, serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, maple syrup, which allows you to emphasize the taste of the delicacy. Consider adding cheese and herbs, cocoa powder, vanilla sugar.

Video: thin pancakes with milk

Pancakes are the best universal dish. They can be made sweet and thin - served for breakfast, or lush with meat or cabbage - offered for lunch. We will show you how to make pancakes different ways, and with any filling, diversifying the family menu.

What you need:

eggs - 3 pcs;
salt - 8 gr;
baking flour - 0.1 kg;
milk - 0.7 l;
granulated sugar - 45 gr:
drain oil. - 20 gr;
for frying, the oil is non-aromatic.

Actions:

Crack raw eggs into a deep bowl and beat by hand with a fork or whisk.
Divide the milk into two halves. Add the first to the eggs and mix.
Cut off a piece of butter and melt in the microwave. After that, we merge it with the rest of the ingredients.
Slowly pour the sifted flour, make sure that no lumps appear.
Add the remaining milk, stirring with a spoon. We do it this way pancake dough.
We process a special pan for pancakes with any vegetable oil. We do this with a culinary brush. scooping up batter. It is necessary to collect no more than half a ladle, so the pancakes will come out thinner.
We distribute it over the entire surface of the dish and fry on both sides, each takes 1.5 minutes.
We spread the resulting pancakes in a pile. If desired, grease each with butter, and sprinkle with granulated sugar.

From choux pastry in boiling water

pancakes on choux pastry are very soft, thin and delicate.

Grocery list:

boiling water - 200 ml;
milk - 0.5 l;
baking powder dough - 10 gr;
vegetable oil - 90 ml;
2 table eggs;
vanilla - 4 gr;
flour - 0.22 kg;
powdered sugar - 50 gr.

Action algorithm:

Combine raw chicken eggs, powdered sugar and vanilla in a deep bowl. Beat the mass with a whisk.
Pour milk over eggs.
Before use, the flour must be processed with a sieve, and then poured into the main products along with the baking powder.
It turned out to be a sticky dough.
And now pour boiling water into it and immediately stir with a spoon or whisk. Boiling water is the whole secret of such pancakes.
The result is a mass with many bubbles, and when roasted, the dish will come out delicate and very thin.
Pour vegetable oil into the dough.
It remains to fry the pancakes in a pan with a thick bottom, so it is more likely that they will not burn.
The resulting product can be rolled up and poured with condensed milk. Enjoy your meal!

On sour milk

If the milk in the refrigerator is a little overstayed, do not immediately throw it away. Cook pancakes on it.

Composition of components:

flour of the first grade - 0.25 kg;
one egg;
sour milk - 0.5 l;
salt with sugar to taste;
non-aromatic oil - 50 ml.

Actions:

Break the eggs and turn them separately into a homogeneous yellow mass.
Pour sugar and salt to them, pour milk.
Without ceasing to interfere, slowly pour in the sifted flour, add 25 ml of non-aromatic oil.
Mix the resulting dough with a mixer.
We put the dishes for frying on the fire, sprinkle oil on its bottom.
As soon as the pan is hot, we begin the frying process.

Thin pancakes with holes

List of ingredients:

two eggs;
lemon juice - 10 ml;
sugar - sand - 50 gr;
cow's milk - 0.5 l;
vegetable oil - 80 ml;
soda - 12 gr.

Actions:

Mix raw eggs and sugar, beat by hand until a white foam appears.
Pour vegetable oil and milk, mix with a spoon.
Pass the flour through a sieve and add to the bulk of the ingredients.
Pour soda separately and pour it over lemon juice thus, you get slaked soda, which helps to get patterned pancakes. Add it to the dough.
Heat the frying pan to high heat, after brushing it with oil.
Scoop up the dough with a ladle. It should fill no more than half of the ladle.
Pour into skillet and spread evenly over entire surface.
Fry for a minute on each side.
Thus, we got a stack of fragrant, hot pancakes.
Lubricate them with butter or cream and serve.

No added soda

Housewives usually put soda in pancake dough. We found out that even without soda, a tasty and lush treat is obtained.

You will need:

flour of the first grade - 260 gr;
two chicken eggs;
salt - 5 gr;
sugar to taste;
milk - 1/2 l.

Actions:

Process the mixture in a food processor raw eggs, sugar, milk and salt. The same process can be done with a mixer or a regular whisk.
Pour the mass into a deep cup and gradually pour in the flour.
For satiety, you can cut off a piece of butter, soften it and add it to the pancake dough.
We warm the pan well, grease its bottom with vegetable oil.
We scoop up the dough and start baking thin pancakes.
Best served hot.

Diet cooking recipe

If you are watching your weight or fasting, make delicious pancakes for breakfast. For them, it is not at all necessary to take wheat flour.

Basic components:

oatmeal - 160 gr;
water - 0.5 l;
milk - 0.5 l;
one egg;
salt;
granulated sugar - 15 gr.

Cooking secrets:

Cook the oatmeal first. To do this, pour the cereal into a saucepan and fill it with a solution of water and milk.
Once the porridge is ready, process it with a blender so that the flakes are completely crushed into cereals.
Pour sugar and salt to them, break one egg.
It turned out a homogeneous dough without extra calories.
Start frying the dish in a hot pan.
To prevent pancakes from burning, use olive oil.

Thick pancakes on kefir

In Shrove Tuesday, thick pancakes are traditionally considered the main dish. It takes much less time for such a dish.

You will need:

salt - 5 gr;
a pinch of citric acid;
kefir - 0.5 l;
soda - 4 gr;
wheat flour - 300 gr;
non-aromatic oil - 50 gr;
three eggs;
vanillin - 2 gr.

Action algorithm:

Pour sugar, soda, vanillin into a bowl with flour, citric acid and salt.
Remove the kefir from the refrigerator and heat on the stove or in the microwave until warm. Pour it into the broken eggs and shake with a whisk.
Pour vegetable oil into the resulting mass.
Pour the composition into the dry flour mixture, stirring constantly. Make sure there are no lumps.
Leave the dough for half an hour in the kitchen.
Heat up a frying pan, sprinkle its bottom with oil.
For thick pancakes, we collect a full ladle of dough. After baking, you should get a layer half a centimeter thick.
It is fried for three minutes on each side.

How to make with cognac

If you think pancakes are a simple and boring dish, then you are mistaken. Make pancakes with cognac, use chocolate or fruit as a filling, and get a delicious, gourmet meal.

Basic components:

sugar - 25 gr;
milk - 200 ml;
salt - 4 gr;
cognac - 20 gr;
one egg;
flour - 230 gr;
olive oil - 40 gr.

Cooking method:

Combine the egg mass with sugar and salt. We beat.
Gradually pour in the milk, and then pour in the processed and crushed flour.
Whisk the mixture all the time with a fork or whisk.
Pour brandy and olive oil. So it turned out pancake dough with cognac.
Now we act according to the standard scheme: we heat the pan on the stove, grease its surface with oil with a brush.
We collect half of the ladle - you need to get thin lacy pancakes.
Fry each layer for 3 minutes.
Enjoy the pleasant aroma and tart taste of cooked food!

On mineral water and kefir

Another option for making bubble soft pancakes.

Composition of products:

a pinch of salt;
mineral sparkling water - 0.2 l;
two eggs;
sugar - sand - 50 gr;
kefir - 0.2 l;
non-aromatic oil - 30 ml;
soda - 5 gr;
flour of the first grade - 130 gr.

How to cook pancakes on kefir thin with holes:

Add soda to kefir.
We process the flour with a sieve, throw out lumps and small debris.
We combine the eggs with sugar and turn them into a white foam.
Add salt and continue beating.
Pour in kefir with soda.
Add vegetable oil and mineral water.
Pour in the processed flour.
After each addition of a new product, whisk the entire mixture thoroughly.
We clean the resulting homogeneous dough in a warm place for 20 minutes.
We take a frying pan with a thick bottom and non-stick coating, heat it, smear it with vegetable oil and start the frying process.
If the dough is too viscous and thick, pour a little more mineral water.

Pancakes with milk

Pancakes are an option american pancakes. In their form, they are more like pancakes. They are never made thin like our pancakes. But the filling can be put inside such a product. Incredibly delicious!

Main products:

two chicken eggs;
a pinch of vanillin;
milk - 0.24 l;
flour - 0.24 kg;
condensed milk for filling;
baking powder dough - 10 gr;
granulated sugar - 60 gr.

Cooking process:

Heat milk, but do not bring to a boil.
Pour it to the broken chicken eggs and shake with a whisk.
Sift the flour of the first grade and pour into the main ingredients.
Add vanilla and baking powder, stirring all the time with a fork.
The dough should be thicker than regular pancakes, about the same as sour cream.
Warm up the pancake. Oil should not be added. The American version is baked in a dry frying pan.
Scoop up the dough with a tablespoon. For one pancake, you need to put 3 spoons in the center of the pancake maker.
Spread the batter evenly over the entire surface of the pan.
Cook until bubbles appear and flip to the other side.
Fold up finished product stack, apply condensed milk. It is very good to serve such pancakes hot and with berries.
vegetable oil - 25 gr;
cheese and ham 300 gr each as a filling option.

Step-by-step instruction:

Break four eggs into a separate bowl, pour in milk, pour in salt, processed flour, sugar, soda and add vegetable oil. Mix.
You will get a runny pancake batter.
Take half a ladle and pour into a hot frying pan with a bit of vegetable oil.
Use all the dough for a stack of crispy pancakes.
Cut ham into strips hard cheese pass through the grater.
Take part of the filling and put it in the middle of the pancake, wrap it in a tube.
Crack the fifth egg separately into a bowl.
Dip the rolls first in the beaten egg and then in the breadcrumbs.
Close the dish in the refrigerator for half an hour.
After that, cold tubes are processed again with an egg and breadcrumbs.
Pour a little oil into the pan and fry each tube for a minute.
It turned out to be a delicious fragrant dish for lunch. Enjoy your meal!