Thin pancakes with milk 500 ml. Thin pancakes with milk

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

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

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

Ingredients

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

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

Cooking

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

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

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

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

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

Now add the remaining milk and mix again.

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

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

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

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

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

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

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

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

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

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

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

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

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

We will need:

Milk - 500 ml

Sugar - 1 teaspoon

Salt - 1 teaspoon

Chicken eggs - 3 pcs.

Wheat flour - 200 gr.

refined sunflower oil- 2 tbsp. spoons

Cooking:

For cooking thin pancakes with milk Mix flour, eggs, salt and sugar until smooth.

Add milk little by little so that there are no lumps.

Gradually add all the milk until you get a batter.

We bake pancakes on a frying pan greased with vegetable oil.

Pancakes with milk

• You will need:
• milk - 500 ml
• eggs - 3 pcs
• flour - 280 g
• sugar - 1-2 tablespoons
• salt - 1 teaspoon (no slide)
• vegetable oil - 3 tablespoons
• butter for greasing the finished pancakes

Cooking:

For cooking pancakes with milk mix eggs with salt and sugar until smooth. If we want to cook sweet milk pancakes, add 2-2.5 tbsp. spoons of sugar, if unsweetened - 1 tbsp. spoon.

Add a little less than half of the milk and mix.

Add flour and mix until smooth.

Gradually add the remaining milk. You should get a liquid, easily flowing dough.

Add vegetable oil and let the dough stand for 10-15 minutes.

We bake pancakes in a well-heated and greased pan with vegetable oil.

We put the baked pancakes in a pile, shifting them in small pieces butter or greasing melted.

The most important thing is the correct consistency of the dough. If it is liquid, the pancakes tear during frying, and if it is too thick, it does not spread well in the pan, it turns out to be dense, rough, irregular in shape.

A good pancake dough should be like freshly whipped homemade cream, it depends on the proportion of ingredients in the dough. If you are cooking for the first time, try frying one pancake. By the nature of the spread, you can determine whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.

The saying “The first pancake is lumpy” did not arise from scratch, but “lump” it can be obtained for various reasons - both because of the dough, and from an underdone frying pan, and from the wrong temperature regime.

The second most important point is the choice of a pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you do not have a special one, use any thinner pan. After a short practice, you can get used to the oven good pancakes in milk with any "tool".

Ingredients

• milk 500 ml
• eggs 2 pcs.
• wheat flour 200 g
• vegetable oil 1 tbsp. l.
• butter 70 g
• soda 1 tsp
• granulated sugar 2 tbsp. l.
• mint for decoration

Cooking

The dough for pancakes is kneaded in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conditionally - two tablespoons. Depending on whether salty or sweet filling will have ready-made pancakes, you can vary the amount of sugar up or down.



Beat the eggs until the sugar is completely dissolved with a mixer, blender or hand whisk.



We heat the milk to a temperature of 35 - 40 degrees C and pour it into the egg mixture.



Add a tablespoon of refined vegetable oil without flavors.



Sifting wheat flour, add it to the dough and beat until the lumps disappear. You can do it differently: to avoid the formation of lumps, mix the flour with a small amount milk.



Ready dough for pancakes in milk, it should not be too liquid, but not thick either. If you pick it up in a spoon or ladle, it should pour in a thin stream and resemble homemade sour cream in density.



Put a teaspoon of baking soda and stir. We leave the dough to "rest" for 15 - 20 minutes so that all the ingredients "make friends" with each other. Many housewives cook pancakes without soda, but it is she who gives the pancakes porosity, and they are also called "lace" or "hole". This is how they cook not only pancakes in milk, but also, for example,. Just do not forget to extinguish the juice with citric acid before departure.



While the dough is resting, melt the butter in microwave oven or on the stove. Ghee Lubricate each pancake while it is hot. This will add a delicious aroma and softness to the pancakes.



Before you start baking pancakes, add a tablespoon of boiling water to the rested dough and mix quickly. As a result, air bubbles form on its surface - just what you need to get lacy pancakes.



Put a frying pan with a thin bottom on the fire. It is not necessary to grease the bottom of the pan with fat, since there is vegetable oil in the finished dough. On a hot surface in the center, pour a ladle of pancake dough and very quickly begin to rotate the pan from side to side, and then in a circle, so that it evenly spreads along the bottom in a thin layer. Reduce the heat to a minimum - so thin pancakes are well baked on both sides.



Using a spatula, lift the edge of the pancake - if it is fried, turn it over to the other side. On average, we bake each pancake from 1 to 1.5 minutes on each side.



We remove the finished pancake from the pan with a spatula and grease its surface with a silicone brush dipped in ghee. We put all the ready-made pancakes in a pile on top of each other.

The filling of pancakes in milk can be different - meat, cottage cheese, fruits. You can serve them without filling, just sprinkle with honey, decorate with mint and berries.