Pancakes and kisses don't like counting. In my family, pancakes have always been not just a dish, but a kind of small holiday. We all gathered together at the table on which stood sweet Honey, all kinds of jams, pickles, and, of course, a huge plate of pancakes bright as the sun.
For me, as, probably, for many residents of our country, pancakes are not just a dish. I associate it with pleasant conversations, warm tea, sweet jam, mother, grandmother and, of course, Shrovetide.
Ingredients
So, for one serving of pancakes you need to have:
- Milk - 500 ml;
- Egg - 2 pcs;
- Wheat flour - 200 gr;
- Salt - 1⁄2 tsp;
- Sugar - 2 tbsp. spoons;
- Soda - 1 teaspoon;
- Water - 4 tbsp. spoons;
- Vegetable oil - 2 tbsp. spoons;
- Butter - 30 gr.
How to cook delicious and thin pancakes in milk:
- We beat the eggs into a container, add sugar. Beat with a whisk, mixer or spoon until the sugar dissolves.
- Add a quarter liter of milk to the mass. Be sure to leave some of the product in order to make it easier to mix the dough and there are no lumps left in it!
- Add salt, stir the mass until the salt is completely dissolved.
- Sift all the flour into our bowl. If the flour is not sifted, then various impurities may remain in it, so my advice to you is not to neglect this simple action.
- Mix the mass again. This time even more carefully so that not a single lump is left!
- Pour the rest of the milk into the container, add the butter, mix.
- Now you need to heat the water to a boiling state, pour it into a small glass, add soda and, without waiting for the chemical reaction of bubbles to appear, add liquid to the container with the dough. Soda is necessary so that after cooking in a pan, the pancakes turn out to be soft, tender and have those most beautiful, like a pattern, holes.
- Now it's time to move on to the frying pancakes. In fact, there are special, so-called pancake pans: aluminum, non-stick, ceramic and so on. But if you do not have a frying pan with low walls in your household, do not despair! The only significant difference will be that in ordinary frying pans with high walls, the dish is obtained with small shoots on the sides and it will not be so easy to achieve ideal “sunny” circles.
- Oil the surface vegetable oil. This should only be done the first time, before frying the very first pancake. However, if the pancake sticks to the pan during the cooking process (which depends only on the quality of the pan itself), then I advise you to grease it every time before a new pancake.
- Heat up the skillet well.
- Pour batter into skillet. At the same time, you can rotate it a little so that the dough fills the entire surface.
- Watch. If the dough is caked on the outside, then it's time to turn the pancake over with a special flat spatula. Then wait another minute and shoot the resulting dish!
- Put the resulting pancake on a plate, and be sure to grease with butter. This is necessary so that the pancakes, after they have cooled, do not stick to each other.
- And now finishing touch: make tea, open a jar of jam or honey, take a pancake and plunge into a moment of supreme pleasure!
From the many recipes for pancakes, everyone can choose according to their taste. Our family loves quick pancakes on milk. They are thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thin ones, use this recipe. Cooking time will take quite a bit, but a whole slide of the most delicate pancakes will appear on the table!
For cooking quick pancakes prepare with milk desired products by the list.
In a convenient bowl, beat the egg, add salt and sugar.
Mix well with a whisk.
Add some milk, about a glass.
Mix well, sift all the flour at once.
Mix the dough with a whisk or mixer until smooth. The dough will be quite thick.
Now add the rest of the milk.
Mix, add vegetable oil.
The dough will be soft and smooth.
Preheat the pan for baking pancakes, grease it with vegetable oil. The pan must be really hot, this is important for baking. good pancakes. We bake pancakes, pouring the dough into the pan and distributing it in a thin layer. Pancakes are baked very quickly, about 30-40 seconds on each side. Can melt a little butter and lubricate each removed pancake. Here we have such thin and delicate pancakes.
Serve these thin quick pancakes in milk with jam, sour cream, condensed milk - whoever likes what.
Pancakes are thin, tender, very tasty!
Quick pancakes with milk just melt in your mouth, and look how beautiful they are!
Enjoy your meal! Prepare for health!
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 were 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 is not very suitable, here pancakes are obtained, although 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 g (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. It is better to lubricate the pan with 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 dough, pour it over hot pan, while rotating it, 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 fry in the same way regular 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 love more butter 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! 
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 Shrovetide. 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 good snack on the festive table. Since you can make a lot of pancakes different dishes. They are stuffed, various cakes are made from them: snack bars or sweet ones. Pancakes are eaten with jam and honey. Do not list everything.
Ready-made pancakes, you can just go and buy in the store. There is a great variety of them in frozen form. It’s easier for many to do just that because they don’t have time, don’t want to, or simply don’t know good recipe. But, when you bake yourself, you will forever forget about the purchased ones. Yours is tastier!
If you like these recipes, then 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 cup;
- Chicken egg - 3 pcs.;
- Sugar - 2 tablespoons;
- Sunflower oil - 2 tablespoons;
- Salt - 1 pinch;
- Soda - 2 pinches.
Cooking:
1. To start kneading the dough, you need to take a convenient dish. That is, if it is a cup, then it should be deep. Or take a bowl. Break eggs into it. Add salt, sugar and soda. Mix everything with a whisk. Pour in sunflower oil.
2. Warm the milk a little so that it is warm, but not hot. Part of the pour into the pan to the products.
Milk should be warm so that it works better in tandem with food and pancakes can be easily removed from the pan.
3. Without ceasing to stir with a whisk, pour in the flour. It is better to add it also in parts to prevent the formation of lumps. Stir until the mass becomes homogeneous. Pour in the rest of the milk and mix again. Let the test rest for 20 minutes.
Any dough, after it has been made, must stand. So all the ingredients begin to interact better with each other.
4. We heat the pan well on fire and grease with oil. Then pour a portion of the dough with a ladle, while rotating the pan in a circle so that it can spread all over the 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 beginning to bake, turn the pancake over and bake the other side. Use a spatula when doing this. So use all the dough.
The classic recipe for making thin pancakes with holes in milk
cook by classic recipe 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 basically available in every kitchen.
Ingredients:
- Flour - 1.5 cups;
- Milk - 3 cups;
- Sugar - 3 tablespoons;
- Salt - 0.5 teaspoon;
- Baking powder - 1.5 teaspoons;
- Chicken egg - 3 pcs.;
- Vegetable oil - 2 tablespoons;
- Butter - to taste.
Cooking:
1. Break chicken eggs into a convenient and deep bowl. We also pour salt, sugar, baking powder into them. 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 desirable to warm the milk, but you can also use room temperature. Just try not to use milk from the refrigerator. Since our salt and sugar will then dissolve poorly.
4. Pour part of the milk into a cup and stir with a whisk until smooth. Flour lumps should be completely dissolved. Then pour out the rest of the milk and stir again.
You can immediately pour the milk into a cup, but then it will be harder to stir. Since all the contents will spill onto the table.
5. The dough is kneaded. It should not be thick or runny. It is commonly said that good pancake dough is like cream. But you won't know until you try it yourself! Once you bake pancakes several 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 with low sides. This will make it easier to flip. It must also be clean. Therefore, even if you did not use it, wash it anyway and wipe it dry.
8. Put the pan on the fire and grease with vegetable oil. We are waiting for a light smoke and the smell of oil to go. But be careful not to 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, turn the pancake over with a spatula to the other side for baking.
11. Transfer the finished pancake to a dish and grease with melted butter. And grease the pan again with vegetable oil and bake the next pancake.
It is better to grease the pan before baking each new pancake. Since this is what helps to form holes.
How to cook pancakes for 1 liter of milk?
This recipe is suitable for a large and friendly family who love to gather at the dinner table. There they discuss the daily affairs and successes of each. Therefore, you will like 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.
Cooking:
1. Break chicken eggs into a cup. Pour sugar, salt and vanilla. Pour the soda with boiling water and send to the eggs. Mix everything with a mixer.
2. Sift flour through a sieve and mix with eggs using a mixer. The dough will be very thick.
3. We heat the milk a little and gradually pour it into the dough, while constantly stirring it. The dough should now be not thick, but liquid. Then add sunflower oil.
4. We heat the pan and grease it with lard. Using a ladle, pour the dough into the pan. And bake on one side, then on the other. Lubricate the finished pancakes with oil and serve.
Everyone loves carnival, especially children. After all, this is a holiday, which means delicious pancakes. Adults also do not mind eating a couple. What can you eat them with?
Ingredients:
- Milk - 2 cups;
- Flour - 1 cup;
- Sugar - 2 tablespoons;
- Chicken egg - 3 pcs.;
- Vegetable oil - 3 tablespoons;
- Salt - 0.5 teaspoon.
Cooking:
1. In a bowl, mix with a mixer: chicken eggs, salt and sugar.
2. Strain the flour with a sieve. Without ceasing to interfere, we will pour milk and sunflower oil.
3. On a hot and oiled pan, using a ladle, pour the dough. Bake the pancake on both sides.
I want to present you with a few options that make pancakes even tastier.
Option 1: stuffed pancakes.
For this we need:
- Any minced meat (chicken, pork or beef) - 300 gr.;
- Onion - 1 pc.;
- Salt, pepper - to taste.
We cut the onion small cubes. Fry it in a pan until golden brown. Put the minced meat to the onion and continue to fry until cooked. Don't forget to season with salt and pepper. Put the stuffing in a bowl.
We put minced meat on a pancake for about 2 - 3 tablespoons and so wrap each pancake in the form of an envelope.
We put 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.
Breaking down egg in cottage cheese, put sugar to taste. Mix everything thoroughly. Our stuffing is ready.
We put about 1 - 2 tablespoons of the filling on each pancake and wrap it in an envelope. Fry in a 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.;
- Onion - 1 pc.;
- Salt, pepper - to taste.
We cut all the ingredients into small cubes. Fry the onion first, then add the mushrooms to it, and then the chicken. Salt and pepper to taste. Fry everything until cooked.
We put the filling in about 2 tablespoons and wrap it with an envelope. Fry a little pancakes on both sides and serve.
Enjoy your meal!
Who doesn't love pancakes? The question is rhetorical. Today we will treat households and neighbors with delicious thin pancakes in milk. Although you probably won’t be able to cook a whole stack like for Shrovetide. As it usually happens, during the baking process, ready-made milk pancakes are taken away by everyone who smells their aroma. Do not despair, an empty plate is an indicator of the great culinary skills of the hostess. And the fact that pancakes with milk really turn out with a bang, you will now see for yourself.
Recipe for thin pancakes with milk
Ingredients:
- Chicken eggs - 3 pcs.
- Sugar - 2 tbsp. spoons
- Salt - 1 teaspoon
- Milk - 3 cups
- Flour - 2 cups
- Vegetable oil - 1 tbsp. a spoon
- Vanilla to taste
To make the pancakes a success, I wrote down detailed video and posted it on my You Tube channel. Therefore, if you like video recipes more than step by step photos, welcome:
How to cook
Break three eggs into a bowl. Add 1 teaspoon of salt.
1 st. a spoonful of sugar and 0.5 teaspoon of vanilla essence are also sent to the dough.
Stir the dough with a fork. Whipping the mixture into foam is not necessary at all, it is enough to achieve uniformity.
Pour in 1 cup of milk at room temperature. Attention: according to the recipe, we need 3 glasses of milk - but we are pouring only one so far.
In the resulting mixture, sift 2 cups of flour, stir. At this stage, the most important thing is to achieve uniformity. A mixer will help to achieve the smoothness of the dough.
When all the flour is mixed in and there is not a single lump in the dough, pour in the rest of the milk. Remember that milk should be warm, but not hot.
Stir the dough and add 1 tbsp. a spoonful of vegetable oil. Adding oil will allow the pancakes to be easily removed from the pan and fry less oil.
As a substitute for vegetable, you can add two tablespoons of melted butter, the dough will be with holes and the pancakes will acquire a beautiful golden color.
The dough for thin pancakes in milk should turn out to be liquid, smooth, homogeneous.
They are prepared on a similar dough in consistency.
The dough for pancakes in milk in the end turns out like very liquid sour cream or like heavy cream but not like water.
We heat a frying pan (it is better to take a non-stick coating) on the stove until it is hot. Grease with vegetable oil (only before the first pancake), you can grease with a piece of butter or even a piece of lard. Pour a ladle (it takes a little more than half of a standard ladle for one pancake), fry the pancake until golden brown. Using a spatula, flip the pancake to the other side and fry again. We do this with everyone.
After removing from the pan, the pancake can be greased with a piece of butter.
Probably, thin pancakes with milk are the best thing they could come up with skilled chefs. Such a wonderful gift to mankind is difficult to appreciate. After all, pancakes themselves are incredibly tasty, but you can also make incomparable rolls from them, original cakes, they can be stuffed with other dishes, and you can use the filling for themselves. Pancakes can be sweet, or they can contain liver, zucchini, oatmeal, etc.
Today I told basic recipe. Having mastered it, you can begin to experiment, try and look for options that you can surprise your family and friends with. For those who have just embarked on a fascinating, full of discoveries path to the country of Cooking, I want to say: Do not worry about the first pancake, let it be lumpy, not scary. But without the first, there will be no second pancake, there will be no your personal victories, you will not be able to feel the satisfaction of your creative needs. And so - keep it up! And I will try to help you in everything. If you have any questions about the recipe - always happy to answer. Take note of the article: to avoid possible errors.
The best thanks for the recipe is the addition of a photo. If you have a minute to take a photo and post it in the comments - I will be very grateful to you. Thank you!
In contact with
