It is not necessary to wait for Maslenitsa to bake various pancakes. You can fry them right today, for example, for dinner. Or in the morning for breakfast.
Pancakes are a real lifesaver. After all, they can feed the whole family to the full when there is not enough time to prepare dinner, or a couple of small bills are left in the wallet, and the pay is only the day after tomorrow. After all, you can cook them from almost nothing, but in any case it will turn out delicious, and everyone will be satisfied.
Pancakes are baked on water, milk, kefir, yeast, with and without eggs, on wheat flour, buckwheat. Pancakes can be made lush, thin, openwork or solid, like the sun. Cooking options are countless. Choose any.
Pancakes - food preparation
Pancakes do not require special preparation. The ingredients are mixed and fried. The only thing, to improve the taste, it is recommended to sift the flour before baking. And if the recipe includes yeast, milk must be warmed up before being added to the dough. Just not very strong (up to a maximum of 37C - body temperature), otherwise the yeast fungi will die.
Pancakes - the best recipes
Recipe 1: Pancakes with milk
It is mixed with milk that pancakes are considered the most real and traditional. They bake quickly, in one or two. And if there is excess dough left, it can be stored in the refrigerator in order to fry for dinner with heat, with the heat of fresh and hot pancakes. The pan must be lubricated with vegetable oil every other time.
The recipe contains baking powder. You can cook without baking powder, but it is he who makes the pancakes airy. Baking powder can be replaced with half a teaspoon of soda diluted with a few drops of vinegar (6%) or lemon juice.
Ingredients: 2 cups wheat flour, milk - 3 cups, three eggs, vegetable oil - 3 tablespoons (for dough), salt - ½ teaspoon, sugar sand - 1 tablespoon (for sweet pancakes - 3 tablespoons .), baking powder - ¾ tsp.
Cooking method
Mix eggs, sugar, baking powder, salt, flour and half a glass of milk in a bowl. Mix mass. To do this, you can use household appliances - a mixer or a blender. The dough will be quite thick and smooth. This is done to avoid the appearance of lumps. And then dilute the mass with milk, pouring it in a thin stream and stirring. The consistency should be similar to liquid sour cream or kefir. At the end, pour in the vegetable oil and mix well.
Recipe 2: Pancakes on kefir
Pancakes on kefir have a whole army of fans. After all, they have a peculiar taste - kefir gives the dough sourness, and together with the butter that is used to lubricate the cake, a peculiar and piquant taste is obtained. Pancakes prepared according to this recipe come out nostrilous and openwork.
They can be eaten with jam, condensed milk, mushrooms, caviar. If you like sweet pancakes, you can add two or three tablespoons of sugar to the dough. It is convenient to grease the pan with half an onion. It is put on a fork and dipped in vegetable oil.
Ingredients: 0.5 l of kefir, ¼ tsp of salt and soda, 2 eggs, 2 tbsp of vegetable oil, flour, ½ cup of boiling water.
Cooking method
In a saucepan, mix eggs, salt and kefir. Heat on the stove to body temperature, approximately 36C. Pour in flour so that the mass turns out to be slightly thick (like on pancakes). Dilute soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then add vegetable oil and you can start frying. Ready-made pancakes are smeared with butter, you can sprinkle with sugar or pour sour cream.
Recipe 3: Pancakes on the water
Traditionally, pancakes are baked with milk, kefir, curdled milk or whey. But, it turns out, you can bake pancakes on ordinary water. And sometimes they turn out thinner, crispy and tasty. Because there is one secret - proteins and yolks are beaten separately, and only then are mixed in the dough. These pancakes are ideal for stuffing with meat, liver, cottage cheese, eggs and onions.
Ingredients: wheat flour - 0.3-0.4 kg, 3 eggs, 0.5 l of water, 2 tbsp. sand sugar and vegetable oil, a pinch of salt.
Cooking method
Mix the ingredients except water to get a thick and homogeneous mass, and then slowly pour in the liquid and stir to avoid lumps. Now you can grease the pan with oil and bake pancakes.
Recipe 4: Thin Pancakes
How tender and extraordinarily tasty they are, these thin pancakes. It's not always easy to cook them. If you put more flour, they come out thick, if less, they will tear when turned over or gather into an accordion.
And the secret is simple: in order for pancakes to turn out thin and turn over well, you need not spare the eggs, but mix the dough thoroughly and let it brew a little so that the gluten in the flour swells. If it seems to you that the dough may turn out to be too much, reduce the amount of ingredients by two or three times.
Ingredients: 1 liter of fat milk, 4 cups of wheat flour, 5 eggs, 1 tbsp. a spoonful of vegetable and melted butter (for dough), 1 teaspoon of salt (without a slide), granulated sugar - 3 tbsp. spoons.
Cooking method
The method of preparation is very simple - mix all the ingredients thoroughly, it is best with a mixer. Lastly, add the oil and mix with a spoon. Before frying, the pan is heated and greased with vegetable oil. If the dough will be kneaded by hand, then, in order to avoid lumps, it should be kneaded with one glass of milk, adding all the ingredients (except butter). The mass will turn out to be thick, it is stirred until smooth and the remaining milk is poured in a thin stream. Each new batch of liquid must be well mixed until smooth. Then the oil is added.
Recipe 5: Sour Pancakes
Someone prefers sweet pancakes, someone thin or spongy. And this recipe is for lovers of sour pancakes. And it turns out there are quite a few of them. And no wonder, because pancakes on sour milk are lush, ruddy, unusually tasty, sweet and sour. They are best served with sour cream, melted butter or honey. By the way, sour pancakes can also be stuffed, for example, with cottage cheese or minced meat with fried onions.
The recipe includes baking soda. It is not necessary to extinguish it with vinegar, there is enough acid in milk.
Ingredients: 0.5 l of sour milk, 2 tbsp. tablespoons of vegetable oil, starch and sugar sand, ½ teaspoon of soda and salt, 3 eggs, 8 tbsp. spoons with a small slide of wheat flour.
Cooking method
Grind eggs with salt, sugar, add milk and pour soda. Mix.
In another bowl, mix flour with cornstarch. Gradually pour the egg-milk mixture into the flour, and stir continuously so that no lumps form. At the end, add vegetable oil and fry pancakes.
Recipe 6: Yeast Pancakes
Here they are - the real Russian pancakes, yeast. Probably the most delicious of all. Yeast pancakes are best served with caviar. But with sour cream there will be very, very nothing. And in general, they can be served with absolutely any filling. Pancakes are tender, lacy, airy, delicious. And how beautiful! And, most importantly, they melt in your mouth.
Ingredients: wheat flour - 300g, milk - ½ liter (or 300ml milk + 200ml water), 7g dry yeast (or 20g fresh), 5 tablespoons (70g) refined vegetable oil (odorless), 2-3 tbsp. l. sugar sand (60g), 3 eggs, salt - 1 teaspoon (without a slide).
Cooking method
Grind eggs with sugar and salt and beat well, even better with a mixer. Add yeast, vegetable oil and half of warm milk. Stir the mass and slowly pour into the flour, stirring continuously. Pour in the rest of the milk and keep warm.
After about an hour, the mass will double. It must be stirred to release carbon dioxide bubbles. After the mass rises a second time, it is NOT interfered with anymore. The dough is fried like this, right with bubbles (this is important), scooping gently from the very top with a ladle. Before frying, the pan should be well heated and it must be greased with a thin layer of oil.
Recipe 7: Pancakes with meat (with minced meat)
Meat is one of the most delicious fillings for pancakes. To start them, you need to bake pancakes according to any of the above recipes. But the filling itself and the method of preparation are very original and do not look like traditional ones, because. the pancake is stuffed with raw minced meat.
Ingredients: raw minced meat, salt, 1-2 eggs, one onion, dill greens.
Cooking method
Season the minced meat with chopped onion, salt and dill. Add and beat in a little water (a couple of tablespoons), so the filling will turn out juicier.
Beat the eggs in a deep bowl, season with salt.
Cut the pancake into two parts. Put a little minced meat on the edge of each half, like on a small cutlet, press it down to make it flatter. Then wrap the pancake with minced meat in a triangle-envelope, dip in the egg and fry on both sides. The fire must be made medium, closer to small, so that the pancake becomes golden in color, and the filling has time to fry.
- If the dough is cooked a lot, to speed up the frying process, use two pans. That way things will go a lot faster.
- In order to knead the pancake mass without lumps, the liquid is poured into the flour, and not vice versa.
- If the pancakes are hard, you need to smear them with butter, put them in a deep bowl and cover with a lid to soften them.
- It is convenient to lubricate the pan with a small piece of lard, pricked on a fork, or with half a potato dipped in oil.
- If you planned to get openwork pancakes, and they come out in a continuous sheet, the situation can be corrected by adding ordinary mineral sparkling water to the dough.
- Ready-made pancakes can be frozen. Arrange them in piles and pack them in a bag. Then next time you won’t have to bake them - it will be enough just to defrost and stuff them.
Everyone at least once ate pancakes with sour cream or jam on Sunday morning or on Maslenitsa. But why not eat this delicacy more often? How to make delicious pancakes? Look for the answer in this article. We will tell you how to cook delicious pancakes not only with water and milk, but also with kefir.
A few decades ago, no Russian dish could compare in popularity with pancakes. They accompanied a person throughout his life. Pancakes were fed to women in labor and they also commemorated a person.
However, pancakes are loved not only in Russia, but all over the world. The French, for example, are famous masters of thin pancakes, the Americans prefer thicker ones and build towers from pancakes, serve them with bacon and pour over maple syrup.
How to make pancakes with milk?
For the pancake test you will need:- 2.5 tbsp. milk
- 250 g flour (1 cup)
- 1-3 eggs
- 1 tbsp. l. sugar and a pinch of salt
- vegetable oil or fat for frying
How many eggs to put in the dough, everyone decides for himself. They change both the taste and properties of the dough. This is a binding ingredient that turns it into a homogeneous mass without lumps, and also provides a golden crust. However, pancakes will not fall apart even without eggs. Remember, the more eggs, the denser the dough, otherwise, the pancakes will be “spongy” and soft.
How to make pancakes?
The dough must be made according to the rules. First, pour the sifted flour in a heap, make a recess in it, beat the eggs in a separate bowl, then pour them into the recess, then add half the liquid (milk), and then knead with a whisk or fork, mixing all the ingredients. If you knead the dough with a spoon, you can hardly avoid lumps. After the dough has become homogeneous, you need to gradually add the butter and the remaining milk. Ideally, you should leave the dough for at least half an hour so that it fits a little, and only after that start frying.
If you have kitchen utensils at hand, the cooking process can be facilitated. At the same time, it is still better to sift the flour. So the dough will be saturated with oxygen. Beat sugar, salt, as well as half of the liquid in a bowl with a hand blender or mixer, then add the flour. After the dough is beaten until smooth, then add the oil and the rest of the liquid. The last action is necessary in order to control the consistency of the dough. How to make thin pancakes? Just. When preparing the dough, you need to remember that it should look like very liquid sour cream. To make the pastry thicker, the dough should be similar to the consistency of just sour cream.
The first pancake is cooked on a hot frying pan. In this case, it is better to use dishes with a heavy thick bottom. After the first pancake, we reduce the fire and find the optimal temperature, as they say, empirically. There is already oil in our dough, so there is no need to grease the pan.
However, for the first pancake, as practice shows, this must be done. In addition, if you use a frying pan without a special coating, then the oil will still have to be used. And you don’t need to pour the oil directly from the bottle, otherwise you will have to pour the excess out of the pan later - a pancake in excess can simply move to the side. You can use a special spray gun or a piece of frozen animal fat, which is dipped in oil and rubbed into a pan.
Pour a little dough and spread it over the entire surface of the pan, controlling the dough in the pan with a hand movement. At the same time, do not let the spatula stick to the edges.
Note that if you add a teaspoon of baking soda quenched with lemon juice or vinegar to the dough, and add enough flour so that the dough has the consistency of thick sour cream, then delicious pancakes can be baked on lower heat. They should be poured into the pan with a spoon. If you bake completely without oil, then the pancakes will turn out flat and dry, and if you fry in oil, they will be ruddy and fluffy.
How to cook pancakes on the water?
This method of making pancakes is considered to be the easiest. It does not require special skills and craftsmanship. In addition, you can always please yourself and your loved ones with such pancakes, especially if the milk is over, but you really want something tasty.To make these pancakes we need:
- half a liter of water
- two or three eggs
- two tablespoons of vegetable oil
- a pinch of salt
- two tablespoons of granulated sugar
- two cups of flour
- Whisk the eggs first. Mix flour, eggs, sugar and salt, knead the dough. It is important to ensure that the flour dissolves and the consistency becomes uniform. The dough should be quite liquid, slightly more liquid than sour cream. There should be no lumps left.
- Heat up a large skillet. Then, reducing the heat to medium, start baking pancakes, pouring the dough with a ladle.
- After pouring the dough into the pan, let it evenly distribute by tilting the pan in different directions. Fry pancakes on both sides.
- When the first pancake is ready, you need to try it. If necessary, add the missing ingredients: water, salt, sugar.
- Before each new batch of dough, it is better to grease the pan with oil so that the pancake does not stick to its surface.
How were pancakes prepared in Russia?
The recipe is surprisingly simple, and this is especially attractive. If you certainly want something more substantial, bake pancakes in milk.
Recipe for pancakes on kefir
This version of pancakes is good because kefir, being a fermented milk product, gives the dough a special softness and airiness. In addition, kefir is easier to digest and is a dietary product, while milk is not suitable for everyone.To bake pancakes on kefir, you will need:
- one glass of flour
- one glass of kefir
- one glass of boiling water
- two chicken eggs
- soda - on the tip of a knife
- salt - about 1/2 teaspoon
- sugar - 1 tablespoon
- two to three tablespoons of vegetable oil
First of all, eggs must be beaten with a mixer until foam appears. Add salt before beating. It is better that the eggs are cold, then they will beat better.
Then pour a glass of boiling water into the resulting mass and continue whisking. After a while, pour kefir into the same place. Mix the sifted flour with soda and add a tablespoon to the resulting mass. Mix thoroughly and make sure that no lumps form.
Sweet pancakes: recipe from the chef
Then add vegetable oil and sugar. After that, mix well again and bake in a hot pan.
yeast pancake recipe
For the dish you will need: 280-300 g of flour, 750 ml. milk, 2-3 eggs, 3-4 tbsp. l. butter, 1-2 tbsp. sugar, 20-25 gr. yeast, 250 ml. water, 1 tsp salt.First, pour warm water into a bowl and add 1 tsp to it. sugar, stir. Next, crumble the yeast there and mix thoroughly. Yeast should be completely dissolved. And then gradually add a glass of sifted flour and mix thoroughly again.
Put the bowl with the resulting dough to come up in a warm place, previously covered with a towel or napkin. While the dough is rising, melt the margarine or butter and cool (if the butter is hot, it can burn the yeast). Rub egg yolks with sugar.
In the finished dough, add the yolks, pounded with sugar, butter (either vegetable oil or margarine), salt and mix well.
Next, into the dough in small portions and alternately introduce flour and milk. Add half a cup of flour and half a cup of milk. And each time carefully stir the dough so that there are no lumps in it. As a result, it turns out that you put 2 cups of flour and 3 cups of milk in the dough.
Cover the dough again with a napkin or towel and place in a warm place to approach. When it rises, stir it and leave it for a while again. After the next approach, add the proteins whipped with salt to the dough, mix and let the dough rise again.
The dough has risen and no longer needs to be mixed, bake pancakes immediately. In this case, the ladle should raise the dough from the bottom to the very top.
Pancakes with baking
When baking, pour a little dough into the middle of the pan and rotate it so that the dough spreads. After the pancake is browned on the bottom, turn it over with a spatula and fry the other side.
Lubricate the finished pancakes with butter and fold to the side. To keep the pancakes hot and appetizing, place them in a warm oven until the rest are done.
What to do if pancakes stick?
Experienced chefs advise that pancakes do not stick, you need to use a special pancake pan for cooking. It is better if you cook only pancakes on it and nothing but pancakes. By the way, "sour" pancakes, that is, those cooked with yeast, rarely stick.You should start frying in a hot frying pan, and then you need to reduce the fire. And an ordinary frying pan can be processed as follows: drop vegetable oil on it, heat it up, remove from heat, pour salt and rub it over the pan with a piece of cloth (by the way, it should not be Teflon). After that, the dish should be washed.
What to do if pancakes burn? A very common question that hostesses ask. The answer is simple - a lot depends on the pan. It should be treated with salt or buy a special pancake. Remember that over time, any cookware wears out.
If the pancakes are torn, then you most likely did not keep the proportions. They planned thick ones - they shifted the baking powder, thin ones - flour.
Pancakes with filling
Everyone knows pancakes with meat, pancakes with cottage cheese too. These are the most popular toppings. However, amateurs are advised to make pastries with fish, for example, salmon, and gourmets - with red caviar.Stuffed pancakes "Bags"
The recipe for making such pancakes is banal. First you need to cook the right pancakes, and pack them in an envelope with stuffing inside. Almost all products are suitable for the filling: cottage cheese, mushrooms, berries and fruits, mashed potatoes, greens.
The editors of the site wish you a pleasant appetite and new culinary successes in the preparation of a native Russian dish.
Secrets of experienced housewives for baking pancakes
To make pancakes even more delicious and pleasing to the eye, take note of the following secrets.
Every more or less experienced housewife knows how to make pancakes, and Russian grandmothers can present so many options for preparing this yummy that you can sell them all your life.
pancakes are cooked differently in each region and served with completely different fillings and dressings.
Thin, thick, openwork, with or without traditional filling - any pancakes will turn out delicious if you put a little of your warmth into their preparation.
Ordinary pancakes without filling are served hot, generously seasoned with butter or sour cream. These pancakes are specially make lush using yeast for their preparation.
The traditional Russian recipe for Shrovetide or any other occasion for making homemade thick pancakes is kept in almost every family and passed on from the older generation to the younger.
Pancakes designed for serving with filling, must be elastic and very thin. Fillings for pancakes can be varied: caviar, slightly salted salmon, greens, mushrooms, cottage cheese.
After all, this famous Russian dish is served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, raisins.
It's not that hard to make perfect pancakes. You can always find your own version of the recipe, according to which you will bake pancakes. Next, you will learn how to make pancake dough, you can study several recipes and get acquainted with photo and video materials.
Each housewife prepares the dough in her own way, but there is certain ingredients, which must be included in pancakes:
- flour (wheat, corn or buckwheat, necessarily sifted);
- liquid (milk, water, kefir, low-fat sour cream or even beer);
- salt, sugar;
- vegetable oil (add directly to the dough so that it comes out elastic);
- eggs, as a binder, give your dough density, but it is not necessary to add them.
To make pancake batter, you can use the following universal recipe.
Prepare all the necessary ingredients in advance:
- 2 cups of liquid (water, milk or their mixture 1:1);
- 1.5-2 cups flour;
- 1-3 eggs;
- 1-3 art. spoons of sugar;
- 0.5 teaspoon of salt;
- 1.5-2 tbsp. spoons of rast. oils.
- Take a container in which you will stir your dough. A large saucepan or deep bowl works best.
- Sift flour into the bottom of the bowl, make a small funnel in it and pour lightly beaten eggs into it. You can vary the number of eggs yourself, as mentioned earlier, they serve to compact the dough and form a crispy crust. So if you want to make soft, fluffy pancakes, you can use fewer or no eggs.
- Following the eggs send half the liquid to the flour container preheated to 40 degrees.
- Gently beat the ingredients with a mixer or with a whisk, trying to get a homogeneous mass.
- Then add the rest of the liquid, sugar, salt and vegetable oil.
Also you can use the second option.
- Primarily, it is necessary to beat half the liquid in a mixer along with eggs, add flour (it should be stirred to avoid lumps).
- Then add the rest of the liquid controlling consistency. Thus, you will monitor the thickness of your future pancakes.
- If you like thin - add fluids just enough so that you get the consistency of very liquid sour cream. The dough for baking thicker pancakes resembles just liquid sour cream.
We have revealed only 2 ways to make pancake dough. You can try each one and choose the best option for you. Having stuffed your hand well, you will learn how to quickly cook pancakes and, perhaps, create your own unique recipe.
How to cook pancakes with milk: recipe, photo instructions, useful tips
Traditional pancakes are made with milk. You can also take liquid sour cream, as our ancestors did, but such an appetizer will turn out to be very fatty, which will not be entirely useful for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes in milk, because the final product is unusually soft, thin, tender and tasty.
To prepare a portion of 15-20 pancakes, you will need:
- 2 eggs;
- 500 ml of milk;
- 1 glass of flour;
- 3 art. grows spoons. oils;
- 1 st. a spoonful of sugar;
- 0.5 teaspoon of salt.
And now let's go straight to the recipe thanks to which you can quickly cook pancakes with milk.
- Prepare the Ingredients: sift the flour, and remove the milk and eggs from the refrigerator and leave at room temperature for half an hour.
- Take a dry and clean bowl. Whisk 2 eggs in it along with the required amount of salt and sugar. Useful advice: for making sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
- Gradually adding milk beat the mass with a whisk or mixer.
- Add flour little by little, after sifting it through a sieve. This will saturate your dough with oxygen, making it light and airy.
Useful advice: add flour and stir the resulting mass until your dough starts to resemble liquid sour cream in consistency.
- Lastly pour vegetable oil into the dough.
Useful advice: stir your dough well, so the oil is evenly distributed and the pancakes will not burn. - Let's move on to the baking process. So that your first pancake does not come out lumpy, heat the pan well. For these purposes, it is best to take a cast-iron pan with a flat bottom or a special pancake pan.
Useful advice: grease a hot pan with vegetable oil using a napkin or a special silicone brush. - Pour a small amount of dough into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
Useful advice: Bake the pancake for 2-3 minutes over low heat.
- Flip the pancake carefully using a wooden or silicone spatula. Bake for 3 more minutes.
- Put the finished pancakes on a large plate.. Useful advice: Brush hot pancakes with butter to keep them soft.
How to make pancakes on the water?
The key to success in pancake business is a good frying pan. It is better if it is a special cast-iron cookware designed only for pancakes. If there are 2 such pans, then it will be faster to bake and you won’t have to stand at the stove for a long time. And one more little trick - do not use cold milk from the refrigerator, but heated. Then the dough turns out excellent.
If you are cooking for the first time, then you can easily find a video on how to make pancakes, but in fact everything is very simple. Consistently mix the components, following the recipe and everything will work out!
How to cook pancakes
To make delicious pancakes - how to cook them?
Cooking method
Pour the entire carton of milk into a large saucepan and heat over low heat until warm.
Break eggs into a separate bowl, mix with sugar and salt. Mix everything with a mixer.
To beaten eggs, add one glass of milk and baking soda on the tip of a knife. Stir.
In the resulting mixture, add the sifted flour about 250-300 g, add the remaining milk.
Beat everything thoroughly with a mixer to get the consistency of thin cream.
Leave the dough in a warm place for 20 minutes, and then mix with a spoon.
Bake in a hot pan, greasing it with vegetable oil.
Very soon, the day will come when people will solemnly burn the effigy of Shrovetide, seeing off the winter and giving way to spring. Today we will talk about how to cook pancakes from milk dough, which will certainly cause great delight among your family and friends. We hope that this simple recipe will start a new family tradition and will be passed down from generation to generation.
Traditional Russian pancakes were baked from buckwheat flour with the addition of fat sour cream or cream, resulting in rather dense and thick rounds. Today, thin and airy products are considered to be the favorite of culinary specialists, in which you can wrap various kinds of stuffing.
There are many variations on how to make pancakes with milk: someone adds vanillin to the dough, others prefer not to add sugar, some leave the mixture to “rest” for a while.
But there is a basic composition that is worth using, at least until you master the basics of the recipe.
Recipe for thin pancakes with milk “Lick your fingers!”
Ingredients
- — 500 ml + -
- - 2 pcs. + -
- - 1 tbsp. l. + -
- - 1/4 tsp + -
- - 3 tbsp. l. + -
- Premium wheat flour — 200 g (approximately one glass by volume) + -
Step by step cooking pancakes with milk
The recipe is easy to follow, and the result is extraordinarily delicious pancakes!
Now comes the most crucial moment: you need to add the egg-milk mixture to the flour. We will pour it in several steps, constantly stirring the mass to avoid the formation of lumps.
- Pour milk into the container, stirring constantly.
- Mix eggs, salt and sugar in a deep bowl. Beat the resulting mixture thoroughly with a whisk until a homogeneous mass is obtained.
- Sift the flour into a suitable bowl.
- At the final stage, we supplement the dough with vegetable oil. We do this so that our pancakes turn over more easily and do not wrinkle during frying.
- If the first samples, according to a popular proverb, nevertheless came out crumpled, then add another spoonful of oil - and then everything will be in order!
If we did everything right, then in the end we will have a homogeneous mass without lumps in the bowl, and in consistency it will resemble liquid sour cream. It should be easy to spread in the pan, but not too runny.
To get the perfect dough for pancakes with milk, pancake milk mixture is added to the container with sifted flour, and not vice versa. Then a minimum of lumps is formed, and they are easier to “break”.
Pancakes can be served piping hot on a beautiful plate, brushed with butter. As an option - wrap them beautifully or stuff them with various fillings.
Thin pancakes made from sour milk are tender and especially soft, and taste like yeast pancakes. Once you try to cook pancakes with sour milk, you will become their admirer for life! Let's look at the classic recipe, and pancake recipes without eggs and without soda.
- Sour milk - 2 cups;
- Chicken egg - 2 pcs.;
- Sugar - 0.5 cups or to taste;
- Wheat flour, premium - 1.5 cups;
- Refined vegetable oil - 2 tablespoons;
- Salt - a couple of pinches;
- Vanilla sugar - 0.5 sachet.
- To completely dissolve sugar, mix it with eggs in a mixer bowl at low speed.
- Pour sour milk into the egg mass, add sugar with vanilla and mix with mixing blades.
- Now we mix in portions of flour - until a homogeneous dough, resembling liquid sour cream.
- In an already smooth liquid mixture, stir in the oil.
- We fry the first pancake in a frying pan calcined with butter. The next pancakes are prepared without additional oil - it is already present in the dough!
We soak each pancake fried on both sides with butter, fold it either into a triangle, or into a tube, or stuff it with something delicious. Or you can just enjoy condensed milk and tea.
Pancakes with sour milk, recipe without soda
Soda is placed in the dough for perfect airiness of the products. Combining with the acid of sour milk, soda helps to saturate the dough with carbon dioxide, and it begins to bubble. What can replace soda so that flour products are airy? That's right - proteins!
For our fantastically tasty and thin pancakes, we need:
- 2 cups of sour milk;
- 2 cups of flour; 5 eggs;
- 2-3 tbsp Sahara;
- a quarter tsp salt;
- 2 tbsp. melted butter and vegetable oils.
The peculiarity of kneading the dough for these excellent pancakes is the presence of whipped egg whites in it. They are the last to interfere in the dough - with movements of the spoon from the bottom up.
- At the first stage of kneading the dough, we combine the yolks whipped with sugar with melted (warm) butter. Pour 3 tablespoons of flour into this mix and achieve a uniform composition.
- At the second stage, pour sour milk into the yolk mixture and fluff with a mixer whisk. Pour the rest of the flour and grind everything with a whisk until smooth uniformity. Lastly, stir in the vegetable oil.
- Separately, beat the whites, but not to a stable dense foam, but for a soft hat. Fold the egg whites into the batter with a spoon from bottom to top. We achieve the homogeneity of the pancake mixture.
- fry the first pancake in a frying pan, greased with vegetable oil or a piece of unsalted bacon, on both sides. Next, do not grease the bottom of the pan.
Serve with sour cream. Dessert sauce is even better! The simplest dessert sauce is a mixture of sour cream with condensed milk or jam.
Thin pancakes with sour milk, recipe without eggs
Ingredients
- Sour milk - 600 ml
- Soda - 0.5 tsp
- Salt - 0.5 tsp
- Sugar - 2-3 tbsp. l.
- Vegetable oil, deodorized, odorless - a couple of spoons.
- Wheat flour - as needed.
Step by step cooking pancakes with sour milk
This recipe is suitable for people who are allergic to eggs, as well as for convinced vegetarians. The main feature of this recipe is the heating of milk. Heat the liquid over low heat.
- We put a deep saucepan with sour milk on the fire, wait for it to lightly heat up, add soda and dissolve it in milk.
- We see a violent reaction, add sugar and salt. We combine all components with intensive stirring and remove from heat.
- It is impossible to overheat milk, the maximum temperature should not exceed 35-40 degrees.
- Pour the sifted flour in portions into warm milk and beat with a whisk until the lumps disappear completely, achieving a homogeneous consistency. The fluidity of the batch should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.
We heat the pan, pour a little oil, spread it over the surface and start baking our pancakes in sour milk. We keep the pan very hot, and bake the products quickly.
Serve with tea with sour cream, honey or jam.
Secrets of delicious sour milk pancakes
Secret I
Before adding flour to the liquid component, be sure to sift it, holding the sieve higher over the bowl. Oxygen-enriched flour gives splendor and airiness to products.
Secret II
Slightly warm the sour milk over a fire, and use the eggs only at room temperature. If you're using whipped egg whites instead of baking soda, they don't need to be refrigerated either!
Secret III
The best pan for baking thin pancakes is cast iron. It heats up evenly and cools down slowly! The pan should be warmed up on low heat, so put it on the fire in advance.
Secret IV
Turn the pancakes over with a wide spatula, helping yourself with your hand. Protect the skin from burns with a special culinary mitt.
Secret V
With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Consider this nuance and do not leave the pan. It is enough to wait for the golden color of one side to immediately turn the pancake on the other!
A pile of thin pancakes on a platter is a sign of a warm and friendly home. Sour milk pancakes, the recipe of which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!
How to make corn thin pancakes with milk
Many underestimate cornmeal, but in vain - it not only has excellent taste, but is also considered a useful dietary product.
We share with you a simple recipe on how to make cornmeal pancakes with milk so that you can see for yourself their benefits and incredible taste.
Corn flour is less caloric than wheat flour, it is easier to digest by the stomach and contains many valuable elements for the body.
Due to the low calorie content, baking from this product is ideal for those who follow a healthy diet or are on a diet to lose weight.
And articles that discuss in detail the calorie content of pancakes.
Such flour also gives the dough splendor, lightness and a peculiar corn flavor. For baking pancakes, it is advisable to use cornmeal as finely ground as possible.
Corn pancakes with sour milk: a classic recipe
Ingredients
- Corn flour - 1 cup
- Sour milk (can be replaced with kefir) - 1 cup
- Chicken eggs - 2 pcs.
- Soda - 0.5 tsp
- Vinegar for extinguishing soda - 1 tsp
- Salt - 1 pinch
- Sugar - 2-3 tablespoons
- Vegetable oil - 4 tbsp. for the test
- Butter - 50-70 g (for greasing pancakes)
How to cook pancakes from cornmeal on kefir
- Pour sour milk into a convenient deep bowl, add soda quenched with vinegar to it.
- We drive eggs into milk, pour sugar, salt and mix everything thoroughly.
- Slowly add in the cornmeal, stirring constantly. It is advisable to use a whisk for kneading.
- Then pour in the vegetable oil and mix everything again until a homogeneous consistency.
- Heat the pan on the fire and pour the dough onto the hot bottom so that it spreads evenly, as thinly as possible, over the entire surface. To do this, hold the dishes in your hand and twist it in all directions (in a circle).
Bake each pancake for a couple of minutes on both sides.
The secrets of successful sour milk corn pancakes
- Keep in mind that cornmeal is grainy and will constantly settle to the bottom. Therefore, before you collect a portion for a new pancake in a scoop, you need to mix the dough every time.
Also keep in mind that cornmeal pancakes with sour milk will not be completely thin, but you should not make them too thick, otherwise they will not fry well.
- For baking, it is recommended to use a non-stick pan.
- Pour a little oil for frying, or better just brush the dishes with a brush (pre-dip it in oil) so that the pancakes do not turn out greasy. If the pan does not stick at all, then you can bake without oil at all.
- Lubricate each finished “cake” right there, while it is hot, with butter. Stack pancakes in a pile, so they are better soaked.
Appetizing pancakes made from corn flour in sour milk can be served with sour cream, jams, preserves and other goodies. If sugar is not added to the dough for pancakes, then you can wrap meat or vegetable fillings in them.
Two video recipes for pancake dough from the chef of our site - on milk and kefir
Povarenok has many proven pancake recipes that you can find in the video or on our website.
Pancakes with milk: the secrets of a successful experiment
But there are some technological subtleties of this process, which have been tested by many generations of homemakers.
- The experience accumulated by many generations of culinary experts proves that it is worth baking in dishes with low sides. If the edges of the container are too high, then you can accidentally tear the pancake when turning it over.
- We take out the eggs and milk from the refrigerator at least half an hour before the start of baking, so that by this moment they are not cold, but have a temperature close to room temperature;
- We do not pour vegetable oil into the pan, but apply a thin layer with a clean sponge or silicone brush;
- We hold the sieve with flour as high as possible when adding it to the dough - it should be properly saturated with oxygen;
- The baking container is thoroughly calcined before starting the process;
- To turn over, we use a spatula with a flexible handle - so there are much more chances that the pancakes will not hesitate.
You see, everything turned out to be not so difficult as it looked at first glance! A little practice - and milk pancakes will certainly become your signature dish! They can be served as a separate dish or “play around” with toppings: the rather neutral taste of pancakes allows for an unlimited number of options.
Ingredient not available in the store
Have you ever noticed that pancakes prepared according to the same recipe from one housewife are just a feast for the eyes, and from another - not at all so appetizing?
It seems that the composition is the same, and they were fried in the same way, but the result was just the opposite? All because one of our chefs was in a good mood, and the second day was not a success.
One cooked with love, and the other was somewhere far away in her thoughts. Therefore, if you don’t feel inspired today to perform feats at the stove, then you shouldn’t even start - nothing, please your loved ones with pancakes another time! After all, a good dish is obtained only when, in addition to the components laid down by the technology, it is seasoned with a pinch of love for those to whom it is intended!
Now you know how to cook pancakes with milk quickly and easily. This simple recipe, combined with a variety of fillings, will help you out more than once and allow you to delight your family and guests with your culinary ideas.
