Dough for thin pancakes. Thin pancakes with milk

I have long had a dream - to bake a high stack of pancakes, luxurious, such as in the most gorgeous photos on the Maslenitsa theme!

But so far it has been possible to achieve the desired height only once. The fact is that when we bake pancakes, no matter how much you put on the dish - and for some reason their number remains the same! In my opinion, this is the main indicator delicious pastries:) So we love pancakes very much, even more than pancakes.

I tried many recipes for pancakes - both lush, plump on kefir, and openwork yeast, and thin, lacy on milk, and even patterned pancakes in the form of drawings! All of them are good in their own way, delicious with different fillings and by themselves. And recently I came across a very simple and easy recipe pancakes with milk. So lucky that I baked a full portion twice a day!

Imagine: pancakes are thin, perforated, and most importantly, it is a pleasure to remove from the pan! They do not stick to the pan, they turn over very easily, there is a minimum of products, compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend.

Ingredients:

• 3 cups of milk (glass = 250 ml);
• 3 eggs;
• 2 tablespoons of sugar (or 1 if the filling is unsweetened);
• 2 cups of flour;
• 1 teaspoon of soda;
• a tablespoon of lemon juice;
• a pinch of salt;
• 2-3 tablespoons of sunflower oil.

Dough for pancakes with milk:

Add salt and sugar to the eggs.

Beat with a mixer for a minute until fluffy.

Gradually, in 3-4 doses, stirring all the time, sift the flour into the dough one by one ...

Half a glass of flour - mixed - half a glass of milk - mixed - again flour, until we add everything. If there are lumps in the dough, don't worry: I just beat the dough with a mixer after I add all the milk and flour, and it becomes fluffy and smooth, without lumps!

Pour a teaspoon of baking soda into the dough, squeeze a little lemon juice into it, mix.
As I recently learned, it is better to mix the soda with the last portion of flour and sift everything together into the dough, mix, and then pour the lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.

Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.

The dough turns out to be liquid, pouring, and if it seems too liquid to you, resist the temptation to add flour there! The dough for thin pancakes should be such as you will see when you start baking.

We grease the pan sunflower oil(just lubricate, and do not pour, as for pancakes!) Only before the first pancake, then there is no such need - the pancakes themselves are perfectly removed!

We heat the pan well on fire, then pour the dough with a scoop, and with the other hand turn the pan so that the dough spreads over it in a uniform thin layer. Holes appear on pancakes instantly! baked thin pancakes on a fire above average just instantly: watch out to have time to turn over in time!

We turn it over like this: under the edge of the pancake we slip a wide spatula with a thin edge (this is important, I have a metal spatula - so it is thin and removes well, but plastic, thicker, does not fit). We pry the pancake with a spatula (if necessary, carefully, so as not to burn ourselves, we help with the fingers of our free hand) and once! - Flip over to the other side.

A couple of tens of seconds - and the pancake was fried on the second side. Remove pancakes with a spatula to a platter. They will be fatter and tastier if each, removed from the pan, greased with butter.

So they baked many, many beautiful, ruddy, thin pancakes!

It is most delicious to eat them right away, or you can make a beautiful rose, or stuffed rolls, or pancakes, or even a pancake cake! Such pancakes can be made chocolate - this is a separate recipe.

Pancakes are a favorite dish among our people. I do not stop "singing his praise" in my articles, they are painfully good and tasty from the heat, from the heat. Fragrant, tender, thin, covered with small holes - what could be better than this!

We bake them both on holidays and on weekdays. And Maslenitsa without them is not conceivable at all. After all, it is believed that the more you eat them during the holiday week, the better and richer the whole next year will be! Therefore, we try to bake them as much as possible, but all are different. And after all, no one gets tired of eating them, and many even regret that the holiday lasts only one week. And they are always welcome any day!

Therefore, today we will prepare them, both for weekdays and for holidays. And the recipes are all as a selection. They will not give you any difficulties at any stage. And the cooking process itself will be a real pleasure for you. Everything will work out at the highest level.

And if you don’t know how to bake them yet, you will certainly learn. And if you know how, then superfluous good recipe never hurt! In the last article we cooked, and today I propose to cook them in milk. Yes, not some simple ones, but as we love, thin and certainly with holes.

The classic recipe provides standard set ingredients are milk or water, flour, eggs, butter, salt, sugar and soda. The dough is prepared simply and quickly. And the pancakes are thin and delicious.

They are also very easy to prepare with this recipe, and most importantly, they do not stick to the pan and do not tear.

We will need:

• milk - 3 cups
• egg - 3 pcs
• flour - 1.5 cups
• sugar - 1 tbsp. a spoon
• salt - 0.5 tsp
• vegetable oil- 1 - 2 tbsp. a spoon

Cooking:

1. Break the eggs into a bowl convenient for kneading the dough, add salt and sugar. If you like sweet products, then the amount of sugar can be increased to 2 or even 3 tablespoons. I put only a spoon, as in our family everyone loves them different. Therefore, whoever likes it sweeter adds honey afterwards and eats with it.

Sugar is a must, without it finished goods will not turn out ruddy and fried. If the pancakes turned out pale, then they forgot to put sugar in them, or they put it, but just a little bit. By the way, if you put a lot of sugar, then our sweets can become overly fried, which is also not desirable.

2. Mix the contents with a whisk.

3. While continuing to stir, pour in half the milk, it is best that it is a little warm, or in extreme cases room temperature. This is necessary so that the sugar and salt are completely dissolved in it, and the dough turns out tasty and tender.

4. Sift the flour into the resulting mixture. This must be done, and even preferably twice. During this procedure, the flour is saturated with oxygen. And this is necessary in order to make the products light and airy. In addition, more holes will appear in them.

5. Mix thoroughly using a whisk. You should get a thick homogeneous mass without lumps. The whisk will just help to break them all.

6. Now pour the remaining milk into the mixture and mix again until smooth.

You can pour all the milk at once, but it will be more difficult to get rid of lumps. Therefore, it is best to pour it in parts. In addition, you can always adjust the amount of liquid. For example, I never use glasses, I take all the products by eye. For me, it’s easier to navigate with the desired dough consistency.

7. Ready dough should turn out like heavy cream. It is viscous, elastic, and as you understand, not thick at all.

The golden mean is important here. If the dough is too liquid, then the pancakes will tear and it will be difficult to turn them over. If the dough is thick, then thick products will turn out. They will not have holes at all, and they will not turn out light and airy.

Understanding what the dough should be comes with experience. It is necessary to bake them several times, and then the measuring glasses will no longer be needed.

8. Pour vegetable oil into the finished dough. I usually add 2 tablespoons, I think it tastes better this way. Plus, they roll over more easily.

The oil must be mixed with the dough until it does not remain on the surface at all. Everything should connect and become homogeneous.

9. To do this, leave the dough to infuse for 15 - 20 minutes. And I sometimes knead it and leave it overnight in the refrigerator. The next morning you get a quick great breakfast.

10. Prepare a frying pan. If you have a cast iron skillet, this will be just fine. If not, then anyone can use it. See only that it was with low sides. Otherwise, it will be difficult to turn our products over, and you can burn your fingers.

11. Put the pan on a large fire and heat it up to a light haze. To make the pancakes turn over easily, it is in such a pan that they need to be baked.

The first pancake is lumpy because the pan did not have time to warm up well enough! If it is hot, then not the first, not the second, and not the last lump will not work!

12. Lubricate the pan with oil, you can use a silicone brush or half a peeled potato. Take the dough in a ladle, do not forget to mix it again, and pour it into a hot frying pan.

At the same time, it must be rotated so that the dough is distributed in a uniform thin layer.

13. Bake until the top is gone liquid dough, the edges of the product will begin to dry slightly. Run a spatula or knife, if the pan allows, along the very edge of the pancake so that it is easy to pick it up. And turn over using a spatula or you can use your hands.

14. Bake on the other side until done. It will take less time than when we baked it on the other side.

15. Stack products on a plate. If you want to serve them with little, then you can grease each with melted butter. While the pancake is hot, it will be much easier to make, and less oil will be needed.

16. Serve ready-made pancakes with what you like more - with butter, with sour cream, with honey or with jam.

Products prepared according to the classic recipe are good because they are prepared without any additives and are very thin. Therefore, any filling can be wrapped in them. very detailed in one of my articles.

In addition, they can be the basis, there is also a mention of such in one of my articles.

In this recipe, I tried to describe the entire cooking process in as much detail as possible. Therefore, in order not to repeat myself, in subsequent recipes, I will omit the details. But since they are very important, then along with other recipes, be sure to read the first one.

Openwork thin pancakes with dough from a bottle

I want to bring to your attention a very unusual and fast way dough preparation. I think a lot of people will like this way. Men are especially fond of him. They love it when the cooking process is mechanized.

And although here it happens in a very primitive way, you still don’t have to stand and stir something with a spoon. Okay, no more tormenting you, the dough for this recipe, we will cook in a bottle.

We will need:

• milk - 600 ml
• egg - 2 pcs
• sugar - 3 tbsp. spoons
• salt - 1 teaspoon
• flour - 6 tbsp. spoons (full)
• vegetable oil - for frying
• plastic bottle cap

Cooking:

1. Insert a funnel into a clean, dry bottle, add flour, sugar, and salt, sifted in advance. Pour in milk and add eggs.

2. Close the lid and shake the contents. The dough is ready! Fast, simple and easy!

3. Now put the pan on the fire and heat it to such a state that it becomes very hot, almost red-hot.

4. Lubricate it not large quantity vegetable oil and pour part of the dough evenly distributing over the entire surface. The layer should be thin so that holes form on the finished pancake.

5. Bake on both sides until golden brown. Then put in a pile, lubricating each with butter.

In this way, you can bake openwork lace pancakes. To do this, you need to draw various shapes on a hot frying pan. It turns out very beautifully, and eating such beauty is a pleasure! And see how you can do it here!

What a beauty it is! Agree that everyone will be happy to eat such a lace treat. By the way, the video gives a recipe for another test. You can bake pancakes on it, both ordinary and openwork.

Thin on milk

The dough for pancakes is prepared with the addition of soda, without soda at all, and also with baking powder. That's just with its use and will be the next recipe.

We will need:

• milk - 900 ml
• flour - 500 gr
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 teaspoon
• vegetable oil - 4 - 5 tbsp. spoons
• butter for lubrication

Cooking:

1. Break the eggs into a bowl in which it will be convenient to knead the dough. It is better to get them out of the refrigerator in advance so that they become at room temperature.

2. Add sugar and salt and mix thoroughly. Use a whisk for this.

3. Sift the flour together with the baking powder and add a little to the egg mixture. Stir thoroughly to a thick viscous mass.

4. Milk for dough is best used slightly warm. Or in extreme cases, it should be at room temperature. Add a little milk to dilute the flour with it, mix everything vigorously with a whisk.

5. And so, gradually alternating, add a little flour and pour in a little milk until all the flour is over. By that time, there should be no lumps left in the dough.

6. Pour in the remaining milk and mix until smooth.

7. Add vegetable oil and mix it until it completely disappears from the surface.

The dough turned out to be liquid, similar in consistency to thick cream. Let it stand for 20-30 minutes so that all the ingredients disperse.

8. Put the frying pan on the fire and warm it up well to a light haze.

9. Then pour a little dough, and turning or shaking the pan, distribute it evenly over the entire surface in a very thin layer. Bake for 15 -20 seconds. Since the products are very thin, this time is enough.

10. Picking up a pancake along the edge with a toothpick, turn it over with your hands, or using a spatula. Bake on the back side also for 15 seconds.

11. Then remove it from the pan and brush with melted butter. Fold in quarters and place on a plate.

12. Serve and eat hot!

Finished products turned out very tender, fragrant and tasty. They ate much faster than they were ready. But as always!

Do you know which pancakes have the most holes? Do not know? Then I will share the recipe with you. In the meantime, we haven’t switched to them, I can only say that the holes are most obtained when you bake them from custard dough.

Boiled brews

They are called custard because the dough is brewed with boiling water or hot milk. As a result, it becomes porous and airy. During frying, air bubbles appear on the surface, which burst. As a result, numerous holes appear.

We will need (for 23 - 24 pieces):

• milk - 250 ml
• boiling water - 350 ml
• flour - 1.5 cups
• eggs - 2 pcs
• butter - 30 gr
• sugar - 1.5 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 teaspoon
• vegetable oil for greasing the pan - optional

Cooking:

1. For this recipe, we need warm milk, so it should be warmed up slightly, but not much, so that subsequently added eggs do not curdle.

2. Pour sugar and salt into milk, mix thoroughly. For better and easier mixing, you can use a whisk.

3. Add eggs and mix the whole mass until smooth.

4. Add pre-melted butter. You can melt it in a water bath. When adding each new ingredient, do not forget to mix the contents thoroughly.

5. Sift the flour together with the baking powder and add to the mixture. If you have a small sieve, then you can sift directly into the bowl with the dough being prepared.

6. Again, mix everything thoroughly with a whisk. After this action, not a single lump should remain. In the meantime, bring the dough to the desired state, put the kettle on to warm up. We will need 350 ml of boiling water.

7. Pour boiling water into a convenient container, measuring the desired volume, and immediately pour it into the dough. At this stage, it is important to mix the contents quickly. There will be no time to linger here, so keep a whisk handy, it will come in handy for us.

8. Leave the dough to infuse for 20 minutes.

9. We put the pan on the fire and warm it up to a light haze.

You can bake pancakes in a dry frying pan, so they will turn out to be less high-calorie. And you can grease it with vegetable oil before each new portion of the dough. So they turn out more beautiful and lacy. They also turn out to be the most beautiful if you bake them in a cast-iron skillet. It is enough to grease it with oil only before the first pancake. And then, everything will go like clockwork.

I like to grease the pan with oil so that it is not only tasty, but also beautiful. In addition, since we decided to bake pancakes, then what kind of diet is there! You have to enjoy them to the fullest.

10. And so, pour a portion of the dough onto a greased or dry frying pan and, turning it, distribute the contents evenly in a thin layer.

In order for the products to be removed well, it is best to use a small diameter frying pan. In this case, a frying pan with a diameter of 20 cm is used.

11. Bake over high heat. We look, when there is no liquid dough left on top, carefully pick it up with a spatula or a toothpick. If you are baking in a cast iron skillet, you can also use a knife. And we turn over. We do this carefully, as our products are quite delicate and fragile.

By the way, holes should already be formed by that time.

12. Bake on the other side until golden brown. Then remove from the pan and stack on a plate.

13. Serve who loves with what. Also, these pancakes are very good for stuffing with various fillings.

14. We eat with hot tea and enjoy a delicious and delicate dish!

It turns out everything is not just tasty, but very tasty! Therefore, count on whether this is enough for you for everyone. If in doubt, just increase the amount of ingredients,

Chouxed with holes in boiling milk, no eggs

Someone has the opinion that pancakes cannot be cooked without eggs. To this I will answer, as much as possible! And here is the recipe! Yes, not simple! I don’t get such a number of holes as on these products on any other!

We will need (for 20 pieces):

• milk - 1 liter
• water - 50 -70 ml (optional)
• flour - 0.5 kg
• butter - 100 gr
• sugar - 3 tbsp. spoons
• salt - 1 teaspoon
• soda - 2/3 tsp
• corn starch - 2 teaspoons

Cooking:

1. Milk divided into two equal parts. Sift flour into one of the parts and add sugar, salt, soda and starch. Mix everything with a whisk. If the dough is very thick and does not mix well, add 100 ml of warm water.

By the way, the recipe calls for cornstarch. If I don’t have it, then I add potato. Although I noticed that more holes appear if you use all the same corn.

2. Pour the second half of the milk into a saucepan and put on fire, putting butter in it. Boil.

3. Add boiling milk to the dough and mix quickly until smooth. If you want to get products thicker, then leave the dough in this state, if you want, then add a little more warm water. The dough should be the consistency of heavy cream.

4. Warm up the pan well. You can bake pancakes both in a dry frying pan and in a greased pan. Personally, I like the second option, in this case they turn out lacy and beautiful. You can try and bake one copy in a dry frying pan, and the second one in an oiled one. And then you can decide for yourself.

5. Pour a portion of the dough using a ladle. Distribute the contents in an even thin layer and bake the products on both sides.

As it fries, a large number of bubbles will form, which in turn will quickly burst, resulting in large and small holes.

When we turn the product over, the holes will not go anywhere. Therefore, our delicious treats can be eaten and enjoyed! They turn out delicious on their own, and if you flavor them with butter or sour cream, then it will be impossible to stop at all! No, eat it while it's hot!

I forgot to note that when you turn over the products, first carefully pick them up from the edges. And turn over with a spatula. They turn out to be very delicate and fragile, so turning them over with your hands turns out to be somewhat more difficult, although it is possible.

Here is a recipe. Have you noticed how easy it is to prepare - it is very difficult to find anything simpler! Try it, I'm sure you'll like it!

By the way, I forgot to warn you that ready-made pancakes are quite sweet. Therefore, if you bake them for some unsweetened filling, then reduce the amount of sugar by half.

Thin with holes, on milk and cognac

Very unusual recipe You say, and I agree with you. I thought so too, until I heard one day that pancake dough you can add strong alcoholic drinks. I began to experiment, adding both vodka and cognac. And I must say that the experiments were quite successful. As well as our delicious treats prepared according to this recipe, which always work out perfectly!

I also like this recipe because there is no soda in the ingredients, and it can be used to make pancakes without oil at all.

And the recipe is very simple, and cognac is just one of the ingredients here, without any difficulties.

We will need (for 12 pieces):

• milk - 500 ml
• water - 100 ml (optional)
• cognac - 3 - 4 tbsp. spoons
• flour - 250 gr
• egg - 3 pcs
• butter - 60 gr (optional)
• sugar - Art. spoons
• salt - a pinch
• vegetable oil for frying - optional

Cooking:

I’ll make a reservation right away that according to this recipe, the dough can be prepared both with oil and without it. Choose the option yourself. If you cook with it, then water will not be needed. If you do not add it, then add a little water, otherwise the dough will turn out to be quite thick.

Therefore, in order not to overload the stomachs of my loved ones, I cook without oil.

1. Sift the flour into a large bowl, we will knead the dough just in it.

2. Gradually pour in milk, preferably warm, while stirring the contents with a whisk. We try to break all the lumps, we don’t need them at all.

3. After the dough has become homogeneous, beat in the eggs, which must be removed from the refrigerator in advance so that they have time to cool. Add cognac, salt and sugar. I added 3 tbsp. spoons, in my opinion this is quite enough. Instead of cognac, you can add vodka.

Interestingly, earlier it could not have occurred to me that alcohol could be added to such a dough. Although why not, because we add it to the dough for, or to the dough for, or to the dough for other pastries!

4. Mix thoroughly with a whisk and put sour cream. Since we don’t use oil, sour cream will come in handy here. If you decide to do with oil, then it can be excluded. Mix again.

My dough turned out a bit thick. We love thin pancakes so I add some warm boiled water. It should come out like thick heavy cream.

5. The test should be allowed to stand, preferably 1 hour. But if there is no time, then 15 minutes should be enough.

6. Put the pan on the fire and heat it up. Lubricate the surface a small amount vegetable oil. You can not do this, the products will turn over and be removed well. But here appearance it will be prettier if the pan is still lubricated. You can try it yourself.

7. Pour a small portion dough, turning the pan to one side, spread it evenly over the entire surface and bake until the underside is golden brown. The top surface will be covered with small holes. The longer the dough is infused, the more holes there will be.

8. Turn the product over to the other side. This is very easy to do, the pancakes do not stick to the bottom of the pan at all. And bake it on the other side.

9. Stack on a flat plate.

10. Serve who likes what more. They are also very good for wrapping various fillings in them.

Alcohol is not felt at all, but the dough has acquired tenderness and some additional more rich taste. The edges turned out a little crispy, and the middle is soft and light. So it turned out two in one, which will satisfy various taste preferences.

On baked milk

This recipe also deserves attention, since it is prepared not with ordinary, but with baked milk. BUT baked milk I always associate with my grandmother's Russian stove, it is always the taste of childhood, memories of the village and something so warm and dear!

These are the pancakes we will cook together with all our favorite tastes and memories.

We will need (for 10 - 12 pieces):

• baked milk - 0.5 liters
• egg - 3 pcs
• flour - 1, 5 - 2 cups
• sugar - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• baking powder - 1 teaspoon
• vanilla sugar - 1 sachet (optional)

Cooking:

1. Beat eggs, sugar and vanilla sugar into a fluffy foam. You can use a mixer or a whisk for this, but they will need to work a little longer in time.

Vanilla sugar is worth adding if you want to make a sweet dessert dish. And I will tell you how to do this using the example of this recipe.

2. Continuing to mix, gradually add all the milk, then vegetable oil.

3. Sift flour and baking powder through a sieve. Combine both masses and mix well until smooth.

4. Bake pancakes on both sides in a hot skillet. You can both lubricate it before each new portion of the dough, or not do this.

All is ready! Fast and easy!

But if you want, you can complicate the recipe a little and make caramel for pouring. After all, you remember that we added vanilla sugar. So we prepare soft caramel.

We need for caramel:

• sugar - 4 tbsp. spoons
• butter - 30 ml
• apples - 2 pcs

Cooking:

1. Heat the oil in a pan, then add sugar to it, and bring it to a boil over medium heat. Cook, stirring occasionally until golden brown.

2. Peel the skin off the apples, cut them into cubes and immediately add to the pan so that they do not darken. Simmer until soft.

3. Pour pancakes with caramel, put apples on top, season with sour cream and serve.

Delicious fragrant dessert ready. Eat and enjoy!

Super thin fishnet with holes

I wanted to offer you one of the recipes in a video version. So that the whole process can be clearly seen. How to beat down, mix, and most importantly, how to bake our little openwork "suns". And there is such a recipe. It makes just super-thin pancakes with holes.

And it's really easy to cook them. True, there are a little more ingredients than usual in the composition, but they are all simple and always there in any kitchen and in any refrigerator. And so we look:

True, they are beautiful! Like painted lace. These pancakes are a pleasure to eat! Take note of this recipe.

Thin, yeasty in milk

If we are considering such a big and tasty topic today, then it is impossible to do without yeast pancakes. We've saved them for last!

We will need:

• milk - 900 ml
• eggs - 2 pcs
• flour - 500 gr
• sugar - 2 tbsp. spoons
• salt - 1 teaspoon
• dry yeast - 10 gr
• vegetable oil - 2 tbsp. spoons + oil for frying

Cooking:

1. First we need to prepare a dough. Therefore, we will need some warm milk, but it is even better if it is all warm, so let's warm it up a little in a saucepan.

2. Pour the yeast into a small bowl, add a spoonful of sugar and mix. Then pour a quarter cup of warm milk. Put in a warm place so that the dough becomes “alive”, and this will happen when bubbles appear on it, and at the same time it will increase slightly in volume.

When you buy yeast, pay attention to the expiration date. The dough will rise well only if they are fresh.

3. When the dough is suitable, you can start preparing the dough. To do this, sift the flour into a large bowl. Keep in mind that it will contain all the ingredients, and it will still increase in volume.

4. Add salt and the remaining sugar to the flour, as well as beaten eggs in a separate bowl. It is best to beat them with a fork.

5. Then add warm milk and mix until there are no lumps left in the dough. You can use a whisk for this.

6. We made sure that the dough is homogeneous, you can add the dough. To stir thoroughly.

7. Now the last ingredient is vegetable oil. It must be mixed until such a state that there are no oil stains left on the surface, that is, completely mixed into the dough.

8. Cover the finished dough with a towel and put in a warm place. Periodically glance, after a while it will begin to increase in volume. Then you need to mix it again, and so on up to 3-4 times. The steeping time may vary and depends on the freshness and quality of the yeast.

When the dough rises for the fourth time, you can start baking pancakes.

9. Grease a hot frying pan with a small amount of oil and pour a small portion of the dough so that it spreads over the entire surface.

10. Bake on both sides until golden brown.

11. Serve hot, drizzled with melted butter.

12. Eat with pleasure!

As you can see in the photo, pancakes are covered with a large number of large and small holes. They are delicious, fragrant and incredibly tender. So, eat and enjoy!

With milk and yeast according to a simple recipe

If in the previous recipe we prepared dough for dough, then this recipe does not require this. Everything is prepared quickly and easily! And the pancakes turn out just wonderful - very tender, tasty and incredibly beautiful.

To correctly calculate the amount of ingredients, we will use a measuring cup with a volume of 420 ml. And the amount of milk in relation to flour will be two to one. But this does not mean that half a kilogram of flour is needed per liter of milk. Less is placed in a measuring cup. Therefore, in order not to measure, not everyone has scales, let's take a glass as a basis.

So I have a glass of 420 ml. If you have a regular glass of 250 ml, then take two glasses of flour, and four glasses of milk. Hope I explained clearly.

We will need:

• flour - 1 part
• milk - 2 parts (I have 840 ml)
• egg - 1 pc.
• sugar - 1 tbsp. a spoon
• salt - 1/4 teaspoon
• instant dry yeast - 1 teaspoon (without a slide)
• vegetable oil - 2 tbsp. spoons

Cooking:

1. Sift flour through a sieve into a bowl in which we will knead the dough. Add sugar, salt, yeast. Mix.

2. Slowly pour in half of the milk and mix until smooth and lumps disappear. Milk is best warmed up a little in advance and added warm.

3. Add egg and remaining milk. To stir thoroughly. Perhaps small particles of dry yeast will not be able to immediately dissolve everything, but that's okay. While the dough is infused, it will just need to be mixed several times.

4. The dough turned out to be quite liquid, but don't let that scare you, that's the way it should be. Cover the bowl with dough with a napkin or cling film. If you cover it with a film, then make a few punctures in it so that the dough can breathe.

Leave for an hour in a warm place. During this time, stir several times until the small particles of dry yeast are completely dissolved.

While the dough is infused, it should not rise and increase in volume. It was as fluid as it was, and will remain so.

5. After an hour, remove the film and pour in the oil, mix.

Now you can start baking pancakes. To do this, we need to heat the pan and grease it with oil. If the pan is cast iron, then it is enough to grease it only before the first laying out of the dough. If it is ordinary, then it is better to lubricate before each.

6. Before pouring each new portion, the dough must be mixed each time.

7. Bake pancakes on both sides until golden brown. Serve with butter or sour cream.

Or you can wrap any filling in them.

Look how handsome they turned out! Lovely, expensive to watch! And how delicious. Try it while they're hot!

That's how many recipes turned out again. In general, all the recipes for pancakes, pancakes and dough for them simply cannot be counted! Each housewife has her favorite recipe, according to which she most often cooks. I did the same until I started blogging. And with its discovery, she became more interested in culinary issues, began to find interesting new recipes, try them out and enrich her table with new dishes.

And it turned out that there are so many really cool recipes. And it's good, you can cook the same dish several times, and not repeat. I had a dress rehearsal for Pancake week this week. Every day I baked pancakes, sometimes twice a day. Or once, but kneaded two at once different options. And none of my relatives never even said that they were tired.

Moreover, after each meal, not a single product remained on the plate. I was very satisfied!

I hope that you will also be satisfied when you bake one or more recipes. By the way, if you didn’t find the one suitable for you in today’s article, then follow the link to another article of mine. There are both classic and old Russian recipes. Very interesting options. Maybe not all of them can be found on the Internet.

And I will end my story for today. I really hope that it turned out to be interesting and useful for you. And if so, then share the article with your friends, put likes and write comments. I am always very pleased with all the signs of attention from you.

I wish you all the best and kindest! And for those who baked pancakes today

Bon appetit!

• homemade milk: 450 ml;
• chicken eggs: 3 pcs;
• wheat flour (highest grade): 200 gr.;
• vegetable oil: 35 gr.;
• granulated sugar: 50 gr.;
• salt: 5 gr.

• Preparation time: 00:15
• Time for preparing: 00:20
• Servings: 6
• Complexity: light

Cooking

Serve pancakes with honey, sour cream, jam or some other stuffing.

Not every housewife manages to cook openwork pancakes. To make the dough for pancakes thin, you should follow some rules:

• eggs are taken out of the refrigerator in advance;
• flour should be sifted beforehand;
• milk should be brought to a temperature of 40 ° C (no more, otherwise the eggs will curl);
• soda is diluted in warm water and only then add to the dough.

Knead the dough in stages: chicken eggs beaten with sugar and salt, after - milk, flour. Mix thoroughly, then flour again, knead, milk, knead, etc. The kneaded dough should be infused (about a quarter of an hour).

Note! When preparing unleavened pancake dough, it is advisable not to add any baking powder or soda to it. Just to get holes, you should warm the pan well.

It is desirable that the pan has a non-stick layer. It is customary to lubricate the pan with a special silicone brush or a raw potato, which is pricked on a fork and dipped in a bowl of vegetable oil. It is best to spread the pancakes on a flat dish and cover them with a lid.

Thin delicious pancakes with homemade milk - a classic step by step recipe

Servings: 8

Ingredients:

• fresh milk - 450 ml;
• flour - 230 gr.;
• eggs - 3 pieces;
• sugar - 40 gr.;
• salt - 10 gr.;
• vegetable oil - about 30 gr.

Cooking method:

1. Break the eggs, shake, adding salt and sugar to them.
2. Pour in half the volume of the specified milk, mix thoroughly with a mixer and pour in the same flour.
3. Then pour in the rest of the milk. To stir thoroughly.
4. The dough should swell for a quarter of an hour, then pour in vegetable oil, mix everything.

Now it's time to start frying. Heat up and oil a frying pan. Pour in the dough: it should cover the bottom of the pan with a thin layer. As soon as the edges of the pancake are browned, carefully pry it off with a culinary spatula, turn it over.

On a note! Pancakes intended for stuffing are fried on one side. Minced meat is placed on the fried side. Then, wrapping the pancake with an envelope, fry it until it acquires a golden crust.

Recipe with soda and lemon

Experienced hostesses often add soda to the dough for pancakes with milk, citric acid. We offer one of the popular recipes.

Servings: 8

Cooking time: 20 minutes

Ingredients:

• milk - 600 ml;
• eggs - 3 pieces;
• flour - 300 gr.;
• sugar - 40 gr.;
• vegetable oil - 50 gr.;
• soda - 12 gr.;
• lemon juice - 1 dessert spoon;
• salt - 5 gr.

Cooking method:

1. Beat all eggs with sugar and salt.
2. Gradually add flour.
3. Dissolve soda in a spoonful of water, then pour it into the dough. Mix everything.
4. Next, pour the lemon juice, as well as vegetable oil. To stir thoroughly.

Leave the dough for a quarter of an hour. After the specified time, you can start baking.

Thin delicious pancakes with sour milk - the best recipe

Pancakes cooked with sour milk have a delicious sourness. They are tender and soft.

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

Usually during the week of the celebration I have time to cook almost all kinds of various pancakes. Well, how else, you want to treat yourself deliciously every day, but you don’t want to eat the same pancakes. You have to apply all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please after all. Pancakes can be thick and fluffy yeast dough, and on milk or kefir, and can be thin and openwork, so they glow through, lean or chocolate, even with vegetables or fruits.

But today I will tell you how to cook delicious thin pancakes in milk, very thin and with holes. Even these pancakes, there are many varieties and methods of preparation. So wind on your mustache and be sure to try to cook. And your family members will definitely thank you for it.

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

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

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

Cooking:

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

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

3. Pour milk into eggs and stir.

4. Sift the flour into the milk-egg mixture. Sifted flour will mix better and form less lumps. Then continue to stir the dough with a whisk until all the lumps are dissolved. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.

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

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

7. Preheat a flat, heavy-bottomed skillet. Classic cast iron pans work well, as they distribute heat well. But you can also take special non-stick pans for pancakes. The main thing is that it should not be too thin, otherwise the pancakes will burn.

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

But it is important to find a balance, too thin dough will spread and pancakes will tear when removed. No wonder they say "the first pancake is lumpy." It is just that he is a tester.

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

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

10. When a blush begins to appear along the edge of the pancake, and the middle stops being liquid, it's time to turn the pancake over. Take a wide spatula and turn the pancake over. Fry it on the other side for just a couple of minutes.

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

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

It is very tasty if you spread quite a bit of butter on each pancake. But it will add fat to them.

By the way! You can change the amount of sugar in the pancake dough depending on which filling you prefer. For empanadas, eggs or cheese, it is best to make the pancakes less sweet. For dessert toppings, add more sugar. The main thing is not to remove the sugar completely otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.

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

Happy tea!

Thin pancakes with milk and starch

Another secret to making thin pancakes with milk is that a little potato starch. It helps increase viscosity raw dough, why it is better baked and pancakes are not torn. Starch practically does not affect the taste, it is not noticeable against the background of eggs, milk and butter, which we use in the classic recipe. Pancakes at the same time will be just as beautiful, ruddy and soft.

For the test you will need:

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

Cooking:

1. Stir the egg with sugar and salt in a bowl to dissolve them. Beat until a very light foam appears.

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

3. Add flour and starch to the mixture, stir well with a whisk until all lumps are dissolved.

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

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

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

After you bake at least half of the pancakes, you can roll them up into tubes or an envelope. Wrap in them ready stuffing Or beautifully put on a plate.

Arrange sour cream, jam, honey in bowls and serve with pancakes to the table. Eat and enjoy your family!

Custard pancakes in milk - thin and with holes

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

For pancakes you will need:

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

Cooking:

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

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

3. Sift flour into a bowl. Sifted flour mixes much better with the liquid part and leaves fewer lumps. Plus, air-saturated flour will make the dough more airy, which is why everyone's favorite holes will appear.

4. Thoroughly stir the flour so that not a single lump remains. The batter will be a bit thick for thin pancakes, but that's by design because we've only added part of the liquid so far, namely milk and eggs.

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

6. A preheated pan for pancakes, usually with a thick bottom and low sides, spread a thin layer of vegetable oil with a brush. Then take the dough with a ladle and carefully pour it into the hot pan, tilting it slightly. The dough should spread evenly in a thin layer.

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

Serve pancakes with butter, get the most delicious jam and other toppings. Wrap meat or cottage cheese.

Enjoy your meal!

Cooking delicious thin pancakes in milk without eggs

Sometimes pancakes with milk without eggs are a necessary measure, if suddenly there were no eggs at home, and sometimes it is a conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs give a very recognizable flavor to pancake dough. If they are removed from the recipe, then the taste will change. But there are some charms in such pancakes. They still turn out fragrant, ruddy and with holes.

In this recipe I will show you how to make choux pastry in hot milk, but without the use of eggs.

We will need:

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

Cooking:

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

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

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

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

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

7. Preheat the pan and pour the dough onto it with a ladle. Spread the dough over the entire surface in a thin layer. It will immediately begin to bake and holes will appear.

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

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

Chocolate pancakes with milk - a step by step recipe with a photo

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

To make chocolate pancakes you will need:

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

Cooking:

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

2. After the eggs have been beaten a little, you can add vegetable oil to them and mix well again. Don't add the oil all at once, it prevents the eggs from beating by enveloping them.

3. Take the classic cocoa powder, with it the pancakes will turn out tastier than with an instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as quite large lumps are very often found in it.

4. Whisk the eggs and cocoa well until the cocoa is smooth. Now you need to add about a third of the milk. It is best to warm the milk in advance so that the cocoa is well dissolved and the powder is not felt. Stir milk into this mixture.

5. Sift the flour through a sieve and add it all at once to the future dough. Now you need to mix it well until all the lumps are dissolved. Thick dough is easier to mix than liquid, so we will bring the dough to the condition later.

6. Knead the dough for several minutes until it becomes homogeneous like sour cream. In the process, add a packet of vanilla sugar or a teaspoon of vanilla extract for a more intense taste.

7. Add remaining milk and mix well. If suddenly lumps remain in the dough, then it can be filtered through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough rest for 30 minutes before baking thin chocolate pancakes with milk.

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

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

Ready pancakes stack or roll into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It will also be good with condensed milk or syrups.

Happy carnival!

Buckwheat pancakes with milk - a recipe without yeast

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

For cooking you will need:

• milk - 1 glass,
• eggs - 2 pcs,
• sugar - a tablespoon without a hillock,
• salt - a pinch,
• buckwheat flour - 2 tablespoons with a slide,
• wheat flour - 2 tablespoons with a slide,
• vegetable oil - 1 tablespoon.

detailed and clear recipe cooking thin buckwheat pancakes, see the video.

Thin openwork pancakes with milk and mineral water

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

For cooking you will need:

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

Cooking:

1. Cooking thin openwork pancakes on mineral water practically does not differ from classic recipe pancakes with milk. Start by whisking the eggs, sugar and salt together.

2. Pour in a glass of milk at room temperature. Stir.

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

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

5. Now it's time to add sparkling mineral water. Do not use strongly flavored water to make pancakes, otherwise it may spoil the pancakes. It is better to take neutral water or just carbonated drinking water. Water should not be from the refrigerator, but also at room temperature.

6. Stir the water with the dough and now you can start baking pancakes. To do this, heat the pan and pour the dough onto it with a ladle. In a well-heated pan, the dough will bake very quickly. Don't forget to flip the pancake and fry it on the other side for a few seconds before removing it.

such pancakes are very thin and openwork, almost like lace. there is a pleasure. Choose toppings to your taste and enjoy ruddy pancakes with your family!

Lacy pancakes with milk - a detailed video recipe

You may have already seen that now lace pancakes have become incredibly popular, which, like an openwork napkin, are woven from intricate patterns. You can cook them different ways, but I will show you a recipe for making milk dough. The main thing you need to make thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the pan. It is with such a bottle that beautiful patterns are drawn, so that later they can be baked into an original lace pancake. Fantasy can be turned on to the fullest, someone draws flowers, someone draws hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.

How to cook thin lace pancakes in milk, see below.

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All dough ingredients should be at room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be ignited over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw bacon on a fork. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Fold the finished pancakes in a pile, spreading each with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until cooked, and then crushed in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add to it boiled egg. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes in many ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" over the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and gently fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make a batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onions and herbs
ground black pepper.

Cooking:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, put on a baking sheet, cover with foil and bake at 180 ° C for 20 minutes. Serve green pancakes sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Put in hot oven for 15 minutes.

Enjoy your meal!

Larisa Shuftaykina