Yandex preparing thin pancakes. How to bake thin pancakes with milk? Exact proven recipe

21.10.2019

Beginning housewives have difficulty preparing pancakes. After all the manipulations, they turn out 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: 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 prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
Place the eggs in a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, mix again.
You should not pour in all the milk at once, since the dough with a thick consistency is easier to knead and turns out without lumps. Now sift the flour and add it to the eggs.
Bring the dough until smooth, eliminating large clots. Pour in the remaining milk and mix the contents again. Melt the butter in the microwave, add, stir.
The dough should be very liquid, don't be alarmed. Start frying. Choose a frying pan with a non-stick coating, or you can use a cast iron tool.
Place the dishes on the stove and heat them up. Dip a silicone brush into vegetable oil, then grease the pan. The action is carried out one (!) time.
Scoop some dough into a ladle and hold it in one hand. Second, lift the frying pan, at the same time pour the dough into the middle of the oven and roll the pancake over the entire surface using rotational actions.
Reduce power to between medium and maximum. Fry the pancake until its edges darken. Then turn it over to the other side with a spatula and cook until done.
In about 2 minutes the pancake will be cooked through. Place it on a flat plate and brush with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

milk with fat content from 2.5% - 730 ml.
baker's yeast - 1 package (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 add 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 and keep warm for 45 minutes.
Melt the butter in a water bath. Separate the yolks (whites will be needed later), grind them with the remaining granulated sugar and salt. Combine with oil, send the mixture to the brewed dough.
Remove the milk from the refrigerator and allow it to come to room temperature. Then start pouring small portions into the main mass and stirring at the same time.
Sift the rest of the flour and add it to the dough. Leave it warm to rise. Now add salt to the whites, beat them with a mixer, and add them to the raised dough. Leave again for about an hour.
Start frying the pancakes. Choose a frying pan that is not very large in diameter (a pancake pan with low sides is ideal). Dip a silicone baking brush into vegetable oil and grease the pan.
Melt a heatproof bowl, then scoop out some of the batter and pour it into the middle. Immediately start rotating the pan in a circular motion so that the mixture spreads.
Bake on medium until edges darken. Then turn the pancake over and continue cooking. After all the manipulations, place the product on a flat plate and grease with oil.

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

Sift the flour, combine it with sugar and soda. Cool the eggs separately, grind them with salt, beat with a mixer until foamy. Don't stop stirring, add kefir and boiling water.
Pour flour into the egg mixture and add it in small portions. Break up any lumps with a fork. Cover the bowl with the dough with a waffle towel and leave for a third of an hour.
When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add cream if desired (about 30 g). Leave the kefir mass for 30 minutes.
Choose a suitable frying pan. Heat it, then use a silicone brush to grease it with vegetable/butter oil. Set the burner to the middle mark.
Scoop out the dough with a ladle and lift the pan over the stove. Pour the mixture into the center of the dish and immediately begin making circular movements with your hand. The mixture should spread towards the sides of the pan.
Place the pan on the fire and cook the pancake until the edges are browned. When this happens, use a spatula to lift the dough and turn it over. Cook for another 2-3 minutes. Place on a plate and brush 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 the flour, combine it with soda, salt and sugar.
Add the bulk ingredients into the water in small portions. Don't stop stirring, otherwise the mixture will curl into lumps. Break up the tubers with a fork or whisk.
Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
Scoop up the homogeneous dough with a ladle, lift the pan, and pour the thick mixture into its center. Immediately roll out to the edges, making circular movements with your hand.
Bake the pancake on power between high and medium until the edges are browned. Then turn over with a spatula and continue cooking for another 2-3 minutes.
After the allotted time has passed, place the dessert on a plate and brush with butter. Cool, sprinkle with powdered sugar if desired, or wrap in an envelope with jam.

flour - 240 gr.
sparkling mineral water - 240 ml.
granulated sugar - 35 gr.
vegetable oil - 60 gr.
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 want to cook classic pancakes, choose regular mineral water.
Sift the flour, add salt and granulated sugar. Pour in the soda in a thin stream and stir with a fork at the same time. When you have eliminated all the lumps, cover the bowl with the dough with a towel and wait half an hour.
This period is allotted for infusing the mass. Boil water, mix 240-250 ml of boiling water. with vegetable oil. Pour into the raised dough and knead. After 15 minutes, start frying the pancakes.
Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying pan and scoop out 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 heat to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over and cook until done. Remove the pancake from the heat, brush with butter, and 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, granulated sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature and add to the eggs. Then pour in the beer.
Keep stirring. Pass the flour through a sieve and add it in small portions to the liquid mixture. Make sure the dough is homogeneous, it should become thick.
After final beating, let the mixture stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and grease it with oil.
Scoop a portion of dough into a ladle, pour it into the center of the dish, and immediately roll it out in a circle. Bake on the middle mark for 2 minutes, then flip to the other side. Fry until done, another 1 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 deep plastic bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk and mix the mixture again with the mixer. Add baking soda.
Beat the mixture, sift the flour, add it a tablespoon at a time into the total mass. Stir the ingredients to remove any lumps. Add vegetable oil to finish preparing the dough.
If the composition turns 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 mixture well with a whisk.
Grease the pan once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the mixture to the sides to get a round pancake.
Set the average power. Fry for 2 minutes until the edges darken. When the pancake becomes spongy, turn it over and bake until done, 1 more minute. When serving, brush with oil.

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, you must first sift the flour, then mix it with soda, sugar, and salt. After this, vegetable oil and half the volume of milk are poured in.
Boil the remaining milk and gradually pour it into the already kneaded dough in a thin stream. Place the butter in a frying pan and heat it at maximum power.
Then lower the burner to the middle level. Pour a portion of dough into the center of the pan and roll it out to the sides of the pan. Bake for 2 minutes, then turn and finish cooking.
It is important to ensure that when frying on the first side there is no batter on the surface of the pancake. Otherwise, you will tear it before you have time to turn it over.
After cooking, grease the pancake with butter and place on a plate. Proceed to fry 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 it in a water bath or use the microwave. In another bowl, combine 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 smooth.
Completely eliminate all lumps, otherwise the pancakes will turn out uneven. When the dough is ready, let it rest for a third of an hour. After this period, select a frying pan of a suitable size and heat it.
Dip a silicone pastry brush into vegetable oil and brush the bottom of a heat-resistant dish. Use a ladle to scoop up some of the dough, pour it into the center of the pan, and immediately begin rolling out to the edges.
Bake for 2-3 minutes until edges darken. Next, turn over to the other side with a spatula and cook for another 2 minutes. Serve 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, and flour sifted several times. Add regular sugar and 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 two-colored. Grease the pan with vegetable oil using a silicone brush.
Scoop half a portion of light dough into a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place it on the left side.
Rotate the pan in a circular motion to spread the batter. Only then place the heat-resistant cookware on the stove and heat it up. Fry for 3 minutes, turn over. Serve with sour cream and berries.

hard cheese - 120 gr.
chicken egg - 2 pcs.
salt - 15 gr.
full 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 the pre-cooled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to form a thick foam. Pour in the milk and stir again.
Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then pour in vegetable oil.
When the dough is ready, leave it for half an hour. While the mixture sits, grate the cheese, wash and chop the dill. Mix the ingredients together and send to the test.
Start cooking. Choose a medium-diameter frying pan. Heat it, add butter inside, rub it along the bottom. Pour a portion of the dough into the center of the dish and roll it out.
Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake. Bring it to readiness and 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, and maple syrup, which helps emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes with milk

Not everyone can make thin, lacy pancakes with milk. Meanwhile, this skill is one of the most highly valued among chefs.
Pancakes with milk are a universal dish. Topped with jam or cream, they can be a quick breakfast, or filled with caviar or red fish - a festive delicacy. Cooking them is not too troublesome if you know how, but thin pancakes have their own secrets and subtleties of preparation.

The main thing about the recipe for pancakes with milk

The most important thing is the correct consistency of the pancake dough with milk. If it is liquid, the pancakes will begin to tear when frying, and if it is too thick, it will not spread well in the pan, the pancakes will turn out dense, irregular in shape and will lose their tenderness.

The consistency of a good pancake dough should be like freshly collected homemade cream. In any case, after preparing it for the first time, you need to let the dough “rest” and try to fry one thing. By the way, the saying “The first pancake is lumpy” did not come out of nowhere, but it can turn out “lumpy” for various reasons - because of the dough, and because of an undercooked frying pan, and because of incorrect temperature conditions. As for the dough specifically, you can determine by the nature of the spreading whether you need to add flour to it, or, conversely, make it thinner by pouring in a portion of milk.

For thin pancakes cooked with milk, the proportion of ingredients in the dough is also of great importance.

The second most important point is the choice of pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a little practice, you can get used to baking good pancakes with milk using any “tool.”

Recipe Ingredients

To make pancakes with milk you will need:

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

How to cook thin pancakes with milk

The pancake dough is mixed in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conventionally - two tablespoons. Depending on whether the finished pancakes have a salty or sweet filling, 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.

Heat the milk to a temperature of 35 - 40 0C and pour it into the egg mixture.

Add a tablespoon of refined vegetable oil without flavoring.

Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do it another way: to avoid the formation of lumps, the flour should be mixed with a small amount of milk.

The finished dough for pancakes with milk should not be too liquid, but not too thick. If you scoop it into a spoon or ladle, it should flow in a thin stream and resemble homemade sour cream in thickness.

Add 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 prepare pancakes without soda, but it is this that gives the pancakes porosity, and they are also called “lace” or “with a hole.” This is how not only pancakes are prepared with milk, but also, for example.

While the dough is resting, melt the butter in the microwave or on the stove. Grease each pancake with melted butter 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 we need to get “lace” pancakes.

Place a frying pan with a thin bottom on the fire. There is no need to grease the bottom of the pan with fat, since the finished dough contains vegetable oil. Pour a ladle of pancake batter onto the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle, so that it spreads evenly over the bottom in a thin layer. Reduce the heat to low - this will allow the thin pancakes to cook well 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 for 1 to 1.5 minutes on each side.

Remove the finished pancake from the frying pan with a spatula and grease its surface with a silicone brush dipped in melted butter. Place all the prepared pancakes in a stack on top of each other.

The filling of pancakes with milk can be different - meat, cottage cheese, fruit... You can serve them without filling, simply pouring honey, garnishing with mint and berries.

Who hasn't eaten pancakes at least once? I do not know such. Since this is a favorite Russian pastry, which is a symbol of winter and Maslenitsa. Of course, this does not mean that they are not baked at other times. They bake, and how!

Pancakes are eaten from young to old. After all, this is a wonderful dessert for tea and a good snack for the holiday table. Because you can make many different dishes from pancakes. They are stuffed and used to make various cakes: snack or sweet. Pancakes are eaten with jam and honey. It’s impossible to list everything.

You can just go and buy ready-made pancakes at the store. There is a great variety of them in frozen form. It’s easier for many people to do it this way because they don’t have the time, don’t want to, or simply don’t know a good recipe. But when you bake it yourself, you will forever forget about store-bought ones. Yours tastes better!

If you like these recipes, you can look at another article about pancakes on.

How to make thin pancakes with milk? Dough recipe for delicious pancakes with holes:

Ingredients:

Milk – 0.5 liters;
Flour – 1 glass;
Chicken egg – 3 pcs.;
Sugar – 2 tablespoons;
Sunflower oil – 2 tablespoons;
Salt – 1 pinch;
Soda - 2 pinches.

Preparation:

1. To start kneading the dough, you need to take a convenient bowl. That is, if it is a cup, then it should be deep. Or take a saucepan. Break eggs into it. Add salt, sugar and soda. Mix everything with a whisk. Pour in sunflower oil.

2. Heat the milk a little so that it is warm, but not hot. Pour some into the pan with the ingredients.

The milk should be warm so that it works better together with the ingredients and the pancakes can be easily removed from the pan.

3. Without ceasing to stir with a whisk, add flour. It is better to add it in parts to prevent the formation of lumps. Stir until the mixture becomes homogeneous. Pour in the remaining milk and mix again. Let the dough stand for 20 minutes.

Any dough, after it is made, must stand. This way all the ingredients begin to interact better with each other.

4. Heat the frying pan thoroughly over the fire and grease it with oil. Then pour a portion of the dough with a ladle, while rotating the pan in a circle so that it can spread over the entire bottom.

Do not fill the ladle full of batter, otherwise the pancakes will be thick and difficult to remove from the pan.

5. When you see that the edges are starting to bake, turn the pancake over and bake the other side. Use a spatula when doing this. So use all the dough.

A classic recipe for making thin pancakes with holes in milk

Cooking according to the classic recipe is quite simple, since you do not need to look for any products that are not in stores. It usually includes a standard set of products that are generally found in every kitchen.

Ingredients:

Flour – 1.5 cups;
Milk – 3 glasses;
Sugar – 3 tablespoons;
Salt – 0.5 teaspoon;
Baking powder – 1.5 teaspoon;
Chicken egg – 3 pcs.;
Vegetable oil – 2 tablespoons;
Butter - to taste.

Preparation:

1. Break chicken eggs into a convenient and deep bowl. We also add salt, sugar, and baking powder. Pour in sunflower oil. Mix all these ingredients.

2. Sift the flour through a sieve. This is done so that the flour is saturated with oxygen and then the products will be light and airy.

3. It is advisable to warm the milk, but you can also use it at room temperature. Just try not to use milk from the refrigerator. Since our salt and sugar will then dissolve poorly.

4. Pour some of the milk into a cup and stir with a whisk until smooth. The flour lumps should completely dissolve. Then pour out the remaining milk and stir again.

You can immediately pour the milk into the cup, but then it will be harder to stir. Because all the contents spill on the table.

5. The dough is kneaded. It should be neither thick nor liquid. It is commonly said that a good pancake batter is like cream. But until you try it yourself, you won’t know! Once you bake pancakes a few times, you will already know which dough is better.

6. Leave the dough to rest for 30 minutes.

7. The pan for pancakes can be whatever you are used to. But try to take one with low sides. This will make it easier to turn over. It must also be clean. Therefore, even if you have not used it, still wash it and wipe it dry.

8. Place the frying pan on the fire and grease with vegetable oil. We are waiting for a slight smoke and the smell of oil to appear. But be careful that it doesn't burn.

9. Pour the dough into the pan with a ladle. It should completely cover the bottom of the pan; to do this, turn the pan in a circular motion.

10. When the surface of the pancake is no longer liquid and the edges are browned, use a spatula to turn the pancake over to the other side for baking.

11. Place the finished pancake on a plate and brush with melted butter. Grease the pan with vegetable oil again and bake the next pancake.

It is better to grease the pan before baking each new pancake. Because this is what helps holes form.

How to cook pancakes with 1 liter of milk?

This recipe is suitable for a large and friendly family who like to gather around the dinner table. There they discuss everyone's daily routine and progress. That's why you'll love these pancakes.

Ingredients:

Milk – 1 liter;
Chicken egg – 5 pcs.;
Sugar – 4 tablespoons;
Vegetable oil – 4 tablespoons;
Vanillin – 1 sachet;
Soda – 1 teaspoon;
Salt – 0.5 teaspoon;
Boiling water – 1 tablespoon;
Flour – 2.5 cups.

Preparation:

1. Break chicken eggs into a cup. Add sugar, salt and vanillin. Pour boiling water over the baking soda and add it to the eggs. Mix everything with a mixer.

2. Sift the flour through a sieve and mix with the eggs using a mixer. The dough turns out very thick.

3. Heat the milk a little and gradually pour it into the dough, stirring it constantly. The dough should now be not thick, but liquid. Then add sunflower oil.

4. Heat the frying pan and grease it with lard. Using a ladle, pour the dough into the pan. And bake on one side, then on the other. Grease the finished pancakes with butter and serve.

Everyone loves Maslenitsa, especially children. After all, it’s a holiday, which means delicious pancakes. Adults don't mind eating a few either. What can you eat them with?

Ingredients:

Milk – 2 glasses;
Flour – 1 glass;
Sugar – 2 tablespoons;
Chicken egg – 3 pcs.;
Vegetable oil – 3 tablespoons;
Salt – 0.5 teaspoon.

Preparation:

1. In a bowl, mix with a mixer: chicken eggs, salt and sugar.

2. Strain the flour using a sieve. Without ceasing to stir, we will pour in milk and sunflower oil.

3. Using a ladle, pour the dough onto a hot and greased frying pan. Bake the pancake on both sides.

I want to present you with several options that make pancakes even tastier.

Option 1: stuffed pancakes.

For this we need:

Any minced meat (chicken, pork or beef) – 300 gr.;
Onions – 1 pc.;
Salt, pepper - to taste.

Cut the onion into small cubes. Fry it in a frying pan until golden brown. Add the minced meat to the onion and continue frying until done. Don't forget to add salt and pepper. Place the minced meat in a cup.

We put about 2 - 3 tablespoons of minced meat on the pancake and wrap each pancake in the shape of an envelope.

Place the stuffed pancake in a frying pan and fry it a little on both sides.

Option 2: pancakes with cottage cheese.

We will need:

Cottage cheese – 200 gr.;
Chicken egg – 1 pc.;
Sugar - to taste.

Break a chicken egg into the cottage cheese, add sugar to taste. Mix everything thoroughly. Our filling is ready.

Place about 1 - 2 tablespoons of filling on each pancake and wrap it in an envelope. Fry in a frying pan on both sides in sunflower or vegetable oil.

Option 3: pancakes with chicken and mushrooms.

We will need:

Mushrooms – 200 gr.;
Chicken fillet – 200 gr.;
Onions – 1 pc.;
Salt, pepper - to taste.

Cut all ingredients into small cubes. First fry the onion, then add mushrooms to it, and then chicken. Salt and pepper to taste. Fry everything until ready.

Add about 2 tablespoons of filling and wrap in an envelope. Fry the pancakes a little on both sides and serve.

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
Cooking time: 00:20
Number of servings: 6
Complexity: light

Preparation

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

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

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

Knead the dough in stages: chicken eggs beaten with sugar and salt, then milk, flour. Mix thoroughly, then flour again, mix, milk, mix, etc. The kneaded dough should sit (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. You just need to heat the pan thoroughly to get holes.

It is advisable that the frying pan has a non-stick layer. It is customary to lubricate the frying pan with a special silicone brush or a raw potato, which is pricked on a fork and dropped into a bowl with vegetable oil. It is best to place the pancakes on a flat dish and cover them with a lid.

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

Number of servings: 8

Ingredients:

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

Cooking method:

Break the eggs, shake, adding salt and sugar.
Pour in half the volume of the specified milk, mix thoroughly with a mixer and add flour.
Next, pour in the rest of the milk. To stir thoroughly.
The dough should swell for a quarter of an hour, then pour in the vegetable oil and mix everything.

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

On a note! Pancakes intended for stuffing are fried on one side. The minced meat is placed on the fried side. Then, wrapping the pancake in an envelope, fry it until it turns golden brown.

Recipe with soda and lemon

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

Number of 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 g;
lemon juice – 1 dessert spoon;
salt – 5 gr.

Cooking method:

Beat all the eggs with sugar and salt.
Add flour in parts.
Dissolve soda in a spoonful of water, then pour it into the dough. Mix everything.
Next, pour in lemon juice and vegetable oil. To stir thoroughly.

Leave the dough for a quarter of an hour. After the specified time has passed, 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.