Quick pancakes. Quick pancakes with milk recipe

Pancakes - a traditional dish Russian cuisine, without which in the old days not a single celebration could be completed. Today this dish is prepared mainly for Maslenitsa. In fact, you can cook pancakes quickly and delight your loved ones every day.

Pancake recipe quickly and tasty - basic cooking principles

Pancake makers are loved by both adults and children. They are delicious on their own, served with sour cream, honey, sweet sauce, jam, etc. Or with a filling that can be salty or sweet. The salty one is prepared from rice, cheese, herbs, meat, liver, and the sweet one is made from cottage cheese, boiled condensed milk, custard or whipped cream.

Pancake dough is prepared with milk, water or kefir. For splendor they add baking soda, or kneaded with yeast.

Mostly wheat flour is used for pancakes, but there are recipes in which the dough is kneaded with rye flour, oatmeal, or add bran.

Important role Eggs play a role in making pancakes. It is advisable to use homemade ones, but if there are none, you can use store bought ones. The main condition is that the product must be fresh. How more eggs you add to the dough, the denser the pancakes will be.

To avoid the formation of lumps, pancake dough knead according to a certain algorithm. Sift the flour into a deep cup, add salt, sugar and eggs. Rub everything thoroughly. Pour in the liquid little by little, stirring thoroughly each time. At first you will get a thick mixture, which is gradually brought to the desired consistency by adding milk.

It is better to beat the dough with a whisk or mixer. Vanillin, cinnamon or other flavoring is added for flavor.

Pancakes in which the salty filling will be wrapped are prepared without sugar. You can add finely chopped herbs or grated cheese to the dough.

Pancake recipe quickly and tasty with milk

Ingredients

pasteurized milk – half a liter;

50 ml vegetable oil;

egg - three pcs.;

salt– a pinch;

half stack granulated sugar;

one and a half stack. wheat flour.

Cooking method

Beat the eggs into a deep bowl and whisk well until smooth. Pour a glass of milk, add granulated sugar and salt. Shake again.

Add all the sifted flour and mix the dough so that there are no lumps left.

Pour in the remaining milk and stir.

Heat a frying pan over high heat, lightly grease it with vegetable oil and place a portion of dough into it. Quickly spread it over the bottom of the pan. Fry the pancake until golden brown, then flip and fry.

Pancake recipe quickly and tasty on the water

Ingredients

two stacks wheat flour;

half a liter of drinking water;

50 g white sugar;

three eggs;

vegetable oil– 20 ml.

Cooking method

Break the eggs into a deep bowl. Beat them with a whisk or mixer. Salt the egg mixture, add sifted flour and granulated sugar. Pour in half the water and continue whisking until a thick dough of uniform consistency is obtained. Add the rest of the water and stir.

Heat the pan for baking pancakes well. Pour it into it required amount dough, spreading it over the bottom in a thin layer.

Fry the pancakes on both sides over high heat. After each pancake, grease the bottom of the pan with fat.

Pancake recipe quickly and tasty with soda

Ingredients

stack wheat flour;

20 ml sunflower oil;

two chicken eggs;

5 ml table vinegar;

milk - half a liter;

5 g baking soda;

sea salt;

75 g granulated sugar.

Cooking method

Pour the milk into a small saucepan and place on low heat. Heat it up and pour the warm milk into a deep cup. Beat the eggs in a separate plate and add to the milk.

Add sugar and salt to the milk-egg mixture. Beat the mixture until fluffy using a mixer.

Quench the soda with table vinegar and add to the mixture.

Sift the flour and, gradually adding it to the liquid mixture, beat the dough with a whisk until smooth. Add vegetable oil, stir and leave for 20 minutes.

Pour a little dough into a hot frying pan, grease it with oil, evenly distributing it along the bottom. Bake the pancakes until golden brown on both sides.

Pancake recipe quickly and tasty with kefir

Ingredients

sifted flour - a glass;

vegetable oil – 20 ml;

kefir – 250 ml;

baking soda;

boiling water - one glass;

sea salt;

egg - two pcs.;

50 g white sugar.

Cooking method

Beat eggs into a deep bowl, add salt and whisk until fluffy foam forms.

Shaking the mixture vigorously, carefully pour in boiling water. Then add kefir.

Sift the flour into a separate bowl and add soda to it. Pour the flour into the egg-kefir mixture in small parts. After each addition of flour, whisk vigorously to prevent lumps from forming. Add sugar and stir until it melts completely. Pour in vegetable oil and stir.

Bake pancakes in a well-heated frying pan until golden brown.

Quick and tasty pancake recipe with cinnamon

Ingredients

soda – 5 g;

stack milk;

10 ml lean oil;

eggs - two pcs.;

wheat flour – 200 g;

a bag of vanilla sugar;

5 g ground cinnamon;

50 g granulated sugar.

Cooking method

Beat the eggs into a deep container, add granulated sugar and beat with a mixer until a stable foam forms.

Pour milk into beaten eggs and stir.

Combine the flour, after sifting it, with vanilla and cinnamon. Add the dry milk-egg liquid mixture little by little, stirring well each time.

Add soda to the dough and pour in vegetable oil. Beat it again and leave to rest for ten minutes.

Heat the pan for making pancakes well over high heat, coat with a thin layer of oil. Pour it out required quantity dough and quickly spread it evenly in a thin layer over the surface. Fry the pancakes on both sides until golden brown.

Pancake recipe quickly and tasty with yeast dough

Ingredients

salt;

dry doji - a bag;

milk - half a liter;

white sugar – 50 g;

egg - two pcs.;

vegetable oil – 30 ml;

boiled water - half a liter.

Cooking method

Heat the milk until warm. Pour it into a deep cup and add dry yeast. Stir, salt and add white sugar. Stir again and leave the mixture for 15 minutes until foam appears on the surface.

Beat the eggs into a separate cup, add sugar and beat until smooth with a mixer or whisk. Combine the beaten eggs with the milk mixture. Mix.

Now gradually add the sifted flour into the liquid mixture, mixing thoroughly each time. Leave the dough for half an hour, then mix and set aside for another 20 minutes.

Adding water, bring the dough to the desired consistency. Bake the pancakes over high heat, preheating the pan. After each pancake, grease it with a thin layer of oil.

Pancake recipe: quick and tasty with onions

Ingredients

four chicken eggs;

three onions;

stack wheat flour coarse;

a pinch of salt;

stack milk;

stack rye flour;

1 ¼ cups. boiled water.

Cooking method

Beat the eggs into a deep container, add a pinch of salt and beat with a mixer at medium speed until light foam forms.

Peel the onion and rinse. Cut each head into four parts, place in a blender bowl and grind until mushy.

Add the onion puree to the beaten eggs, pour in the milk and beat for a couple more minutes.

Sift the flour into the onion mixture in small portions and beat until homogeneous dough. Pour it into it hot water and shake again.

Heat the frying pan over high heat. Pour some dough into it and quickly spread it over the surface. Fry until golden brown. Turn over and brown on the back side. Serve pancakes with sour cream or sauces.

Quick and tasty pancake recipe with coconut flakes

Ingredients

100 g coconut flakes;

stack wheat flour;

50 g granulated sugar;

two stacks milk;

20 ml refined oil;

Cooking method

Sift the flour a couple of times. Add egg and granulated sugar to it. Rub thoroughly.

Pour in warm milk and refined oil. Stir everything thoroughly so that no lumps form.

Heat the pancake pan thoroughly. Lubricate it with lean oil. Pour in some dough and sprinkle coconut flakes on top. Once the pancake is browned, flip it over and fry the other side.

Fry pancakes on cast iron frying pan with a thick bottom, they will not burn in it and will fry evenly.

To make pancakes not only tasty, but also healthy, use grade 1 and 2 flour for the dough. equal proportions.

Fry the pancakes over intense heat, having previously heated the pan well.

To make the pancakes soft and tender, be sure to sift the flour.

Did you know that unleavened pancakes in Rus' were especially in demand in fast days, of which there are about two hundred a year? At first they cooked with yeast, so the pancakes turned out fluffy, voluminous and satisfying, which was especially appreciated by poor peasant families. Later, they began to knead the dough with soda, and nowadays there are options with baking powder, and even with mineral water.

If you prepare the dough in water correctly, without violating the recipe, then the pancakes will turn out no worse than traditional “milk” ones. Of course, without a creamy aroma, but they will be just as elastic, tender and thin. You can serve it separately, as well as with all kinds of fillings, sauces and additives. Pancakes on water tolerate freezing well, so you can cook large portion for future use and reheat as needed in a frying pan or in the microwave.

What you need for cooking

Take responsibility for the basic ingredient - the water in which the dough is kneaded. It is best to take spring or filtered water; in some recipes it is acceptable to use soda. But untreated water drawn straight from the tap is absolutely not suitable, it is too hard.

Flour can be used of the highest or first grade, with high content gluten If the recipe contains eggs, then, of course, they must be fresh. It’s good if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used refined sunflower oil, that is, without odor and foreign impurities.

From the dishes you will need: a frying pan (preferably cast iron), a deep bowl for kneading the dough, as well as a blender or hand whisk, a brush for greasing, a spatula for turning.

With eggs (classic recipe) step by step

The classic recipe for pancakes mixed with water is almost no different from the version we are used to using cow's milk. The products are elastic, which allows you to put absolutely any filling of your choice, both sweet and salty. The list of ingredients includes eggs, so the recipe is not considered vegetarian or lenten, but it is suitable for people with individual intolerance to dairy products (so-called lactose intolerance).

Total cooking time: 40 minutes
Cooking time: 20 minutes
Yield: 12-15 pcs.

Ingredients

flour – 400 g
large eggs – 2 pcs.
water – 500 ml
soda – 0.5 tsp.
9% vinegar - to extinguish soda
sugar – 2 tbsp. l.
salt – 0.5 tsp.
refined oil – 2 tbsp. l.

How to cook pancakes in water with eggs

I crack a couple of large eggs into a deep saucepan or bowl, immediately add salt and sugar, and beat vigorously with a whisk until foamy. If you plan to make dessert, you can add a little vanilla sugar or vanillin for flavor.

I pour in water (you can warm it up slightly, then it will be easier to deal with lumps) and add baking soda slaked with vinegar.

At the very end, add oil and mix again. If you stir well with a whisk, there will be no lumps, the consistency will be smooth and homogeneous. If you still come across them, you can use a submersible blender and, if necessary, increase/decrease the amount of flour and liquid. Ready dough I leave it aside for 15–20 minutes. During this time, the gluten will swell and the mass will become more elastic, which means the pancakes will hold their shape better when frying. The consistency after infusion, as a rule, becomes a little thicker, like jelly.

After the specified time has passed, you can finally heat the pan. The first time I grease it with a brush dipped in a small amount of vegetable oil, pour out a portion of the dough, distribute it over the entire bottom, turning it in the air. You can take a frying pan with a non-stick coating, but it is better to use a cast iron one - it cooks unleavened pancakes more evenly.

Bake for about 30-40 seconds on each side, until golden brown. You can turn it over with a spatula or toss the pancake up with a sharp movement, whichever is more convenient for you. To make the pancakes even tastier and softer, you can grease them with a small cube butter, stacking them on top of each other while they are hot.

It is best to serve as soon as it is removed from the heat. You can wrap it either salted or sweet filling to choose from. Brew tea and enjoy!

Pancakes on water without eggs

It is not necessary to cook pancakes on water with chicken eggs. In this case the recipe will work not only for people with lactose intolerance, but also for fasting and vegetarians. It will be especially tasty if you wrap it inside with a filling of mushrooms, fried with onions. Well, if you plan to serve them for dessert, then simply top them with jam or honey.

Ingredients

water – 400 ml
soda – 0.5 tsp.
vinegar - to extinguish soda
flour – 2-2.5 tbsp.
sugar – 1-2 tbsp. l.
salt – 0.5 tsp.
vegetable oil– 50 ml

Heat the water a little on the stove or in the microwave, but not too much, to about 40-50 degrees.
Pour some water into a deep bowl and add it there slaked soda, granulated sugar and salt.
Add pre-sifted flour in portions, and to prevent it from clumping, use a blender or whisk.
When the dough is ready, stir in the butter. As a result, the consistency should be velvety, without a single lump. If such a problem does occur, then leave the dough alone for 10-15 minutes and mix it again. If you wish, you can add fried onions to the pancake mixture for flavor or a couple of tablespoons of fresh chopped herbs - dill, green onions and parsley (you can do a little of everything). You can add a little vanillin to the dough for sweet pancakes.
Heat the frying pan properly and for the first time grease it with a thin layer of oil or quickly run a piece of lard on the bottom with a fork. Fry on both sides for about one minute, the heat should be moderate so that the dough bakes evenly.

Pancakes with milk (sour cream) and water

If you find some milk in the refrigerator, but it is not enough for a full batch, you can dilute it with water in any ratio. We do the same with sour cream, that is, add liquid to it to get the required pancake consistency. It doesn’t matter if the sour cream is slightly sour - in this case the baked goods will be more fluffy. Please note that all products must be warm, room temperature, so try to get them out of the refrigerator in advance.

Ingredients:

sour cream – 3 tbsp. l.
water – 500 ml
eggs – 2 pcs.
flour – 2 tbsp.
sugar – 1 tbsp. l. (or 2 tbsp for sweet pancakes)
salt – 1 tsp.
sunflower oil – 3 tbsp. l.

Beat the eggs with salt and sugar until light foam. If you want the pancakes to become airy, you can beat the whites separately from the yolks, then the products will be fluffy and full of holes.
Add the available amount of sour cream and pour in water. Stir vigorously.
Gradually add half a glass of flour, kneading a thin dough - the consistency should be, as usual, similar to sour cream or liquid cream. If necessary, increase the amount of flour.
Pour in a little vegetable oil, stir again and fry in a frying pan (very hot) until golden brown.

Pancakes with mineral (sparkling) water

Instead of regular water, you can use carbonated water, then the pancakes will turn out to be holey and delicate. You will need unsweetened soda, without syrup. For elasticity and softness, milk is added to the pancake dough. Of course, you can bake pancakes using only soda, that is, without milk - in this case, add a little more than half a teaspoon of soda, previously slaked with vinegar, to the list of ingredients, otherwise the cooking technique will remain unchanged.

Ingredients:

highly carbonated water – 250 ml
milk – 250 ml
eggs – 3 pcs.
flour – 1.5 tbsp.
sugar – 1.5 tbsp. l.
salt – 0.5 tsp.
Sunflower oil – 2-3 tbsp. l.

Combine eggs and bulk (sugar, salt). Beat with a fork/whisk/blender for 1-2 minutes.
Pour in the milk and add the flour, whisking to remove any tiny lumps.
Next, pour in the soda and, at the very end, the refined oil.
From time to time, brush the red-hot pan with a brush, dipping it into the oil, and bake for about half a minute on each side.

Thin pancakes with holes in the water

The secret of preparing openwork and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough you need to beat the eggs properly - until a high foam appears. The fluffier the egg mixture, the more porous the resulting products will be. And don't forget to heat the pan properly. If the bottom is not heated enough, the dough will not bubble and form patterns.

Ingredients:

warm water – 500 ml
eggs – 3 pcs.
flour – 1.5-2 tbsp.
baking powder – 0.5 tsp.
sugar – 2 tbsp. l.
salt – 1 tsp.
vegetable oil – 2 tbsp. l.

Beat three large eggs at once with salt and sugar - intensively, 2-3 minutes, until foam appears.
Pour in warm (preferably boiled) water and whisk again.
Without turning off the mixer, gradually add flour and baking powder.
IN ready mixture, reminiscent of sour cream, pour in the oil.
Bake in a hot frying pan, pouring the dough - about 1/2 ladle at a time. Finished goods Place in a high stack, brushing the entire surface with a cube of butter for a pleasant creamy aroma.

Yeast pancakes on water

Yeast pancakes differ from all others in that they take longer to prepare, but they are much more fluffy. It will take you about 10 minutes to prepare, and the rest of the time (about 2-3 hours) the dough will rise on its own, without your direct participation. It should rise twice, and after the third time you can already heat the pan. The consistency can be made dense, then you will get fluffy and thick pancakes, or, on the contrary, you can add more liquid, then the products will be thinner, and fillings can be wrapped in them.

Ingredients:

flour – 500 g
warm water – 750 ml
dry yeast in a bag – 5 g
vegetable oil – 3 tbsp. l.
sugar – 1.5 tbsp. l.
salt – 0.5 tsp.

Prepare pancake batter. To do this, add a spoonful of sugar and the same amount of flour sifted through a fine sieve into a small bowl. Add dry yeast and pour in 50 ml warm water so that the consistency becomes similar to sour cream. Leave the bowl, covered with a towel, in a warm place for half an hour.
In another deep bowl, combine 500 ml of warm water, vegetable oil and salt, add the dough. Add flour in portions and stir until smooth, whisking to remove lumps. Leave again for 1 hour, placing the bowl in a warm place.
When the dough swells, pour 200 ml of boiling water into it and immediately, quickly stir - due to brewing, the pancakes will turn out delicate. Leave to rest for another 10 minutes.
Bake until golden brown in a hot frying pan (before pouring the first portion of dough, brush with a couple of drops of oil).

Custard pancakes in boiling water

The dough is called custard because the flour is brewed with boiling water - this retains moisture, which in turn evaporates during frying and provides airiness to the pancakes. To make the products more elastic and paper thin, add a little cornstarch.

Ingredients:

water at room temperature – 300 ml
eggs – 2 pcs.
boiling water – 300 ml
flour – 1 tbsp.
corn starch - 0.5 tbsp.
salt - 2 chips.
sugar – 2 tbsp. l.
vegetable oil – 3 tbsp. l.

Combine salt, sugar and eggs, stir with a blender or by hand until foamy.
First pour 300 ml of water at room temperature into the egg mixture. Whisk again.
Add flour and starch in portions.
At the end, add the oil and pour in all 300 ml of boiling water, stirring vigorously. The consistency should be more liquid than usual. Leave the dough alone for 30-40 minutes to swell so that the starch steams.
Bake in a hot, greased pan, scooping about 1/2 a ladle. Pancakes cook very quickly, about 15-20 seconds on each side.

Rye pancakes on water

This type of pancake - made from rye flour on water - is often included in diet menu. They turn out dark, with a characteristic rye flavor. When warm, they are good with butter and sour cream; you can wrap the filling inside; cottage cheese with herbs or minced meat stewed with onions are ideal.

Ingredients:

rye flour – 200 g
water or a mixture of milk and water – 500 ml
eggs – 2 pcs.
sugar – 2 tbsp. l.
soda – 0.5 tsp.
salt - 2 chips.
sunflower oil – 2 tbsp. l.

Combine sifted flour and other bulk ingredients, except soda.
Separately, whisk the eggs until they become foamy. Pour water into them and stir vigorously.
Add about half of the liquid ingredient to the bowl with the dry ingredients, whisking thoroughly to avoid lumps.
Add the quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
Bake in batches in a greased frying pan.

Which filling should you choose?

Sweet pancakes - sprinkle with powder through a fine strainer, serve with your favorite jam, flower honey or fruit sauce. Sweet curd mass or chocolate paste, fruits and berries.

Salted pancakes - lightly grease with a cube of butter, serve with sour cream or sauce. An excellent filling would be chicken, mushrooms, liver, cabbage stewed with onions, salmon with dill, salmon with mascarpone, eggs with rice, cheese, etc.

Secrets of making unleavened pancakes

Sift the flour through a sieve before adding it to the batch. This way it will better “stick together” with the other components and be saturated with oxygen. As a result, you will not get lumpy, but air-elastic dough.
All liquid ingredients should be at comfortable room temperature.
To ensure a homogeneous dough, add flour in small batches, breaking up any lumps by hand or with a blender.
IN sweet pastries you can add vanilla or cinnamon. Lemon and orange zest will also add a pleasant aroma.
Salty pancakes will turn out even tastier if you add grated carrots or finely chopped onions to the prepared area.
Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
Unleavened pancakes love cast iron - they cook evenly over the entire area and turn out tender. On a thin pancake maker, the products will be more “rubbery”.
Before baking, grease the pan with a piece of fresh lard or a brush dipped in oil. But don't overdo it. Just a couple of drops of fat are enough to prevent the products from sticking.
If the pancakes are a little dry and do not want to hold their shape when folded, then cover them with a lid and leave for 15-20 minutes. They will steam, become softer and more tender, the edges will not crumble.
To make freshly baked pancakes even tastier, after removing them from the pan, immediately grease them with a small cube of butter, you can sprinkle them with sugar. Delicious pancakes to you!

There is probably not a single person who doesn’t like pancakes. This is one of the simplest and most affordable delicacies. Even when there is nothing in the refrigerator, you can scrape together something for pancakes. The main thing is to find at least one egg for the viscosity of the dough and a little flour, and the rest is a matter of technique and flight of fancy. I will share my favorite pancake recipe, economical and quick, so to speak.

So, we will need:

1-2 eggs, as much as you don’t mind
1 tbsp milk, in as a last resort, can be replaced with water, but the pancakes will be a little tough
1 tbsp water
0.5 tbsp sugar
0.5 tsp salt
400 g flour
100 g sunflower oil

Cooking method

Step 1

Beat eggs with sugar, add milk, salt, flour and knead the dough. First make the dough dense so that the lumps are mixed.

Step2

Then gradually add water and stir the dough. The amount of water depends on how much flour you added. Bring the dough to the consistency of liquid sour cream. Let it stand for 10-15 minutes. I’m sharing my secret in cooking pancakes: in order not to constantly grease the pan, pour sunflower oil into the “rested” dough and mix. The oil, it turns out, floats on top and let it float so-so.

Step3

Now grease a well-heated frying pan with margarine, just before frying the first pancake. Using a ladle, pour the dough into the pan, forming a pancake.

Step4

Let it fry for 1-2 minutes on one side, turn it over, fry on the other side and voila. Damn it's ready! Now just scoop the batter and pour it into the pan. There is no need to lubricate it; the necessary fat for frying is already in the dough. The filling can be varied: jam, jam, condensed milk. Enjoy your tea and pancake eating!

Good day everyone! We continue this exciting topic; in previous posts we learned how to cook and used various types of dairy products and even whey as a basis. But what to do if you don’t have the necessary components on hand, but have plain water. The answer is obvious, make pancakes with water.

Are you surprised? Or you have already known for a long time that this type exists, it goes especially well if you cook them during Lent, or you are generally on a diet. So, today we will, as they say, cook from what happened.

But, I promise you that the result will also be quite airy, tasty and beautiful. Whether they turn out with holes, but thin or slightly fluffy, it will depend on you, depending on what consistency you make the dough.

I’ll start with the simplest and most affordable option, as they say, we’ll use everything that any housewife has in the kitchen. Plus a little patience and everything will definitely work out.

Anyone can learn how to cook such a delicacy, the main thing is don’t be afraid, take it and try it, especially since I will help you with this.

We will need:

egg -4 pcs.
sugar - 2 tbsp
soda - 0.5 tsp
salt - 1 tsp
flour - 2 tbsp.
water - 700 ml
sunflower oil - 2 tbsp

Cooking method:

1. Start with the dough; to do this, break 3-4 chicken eggs into a well-washed bowl; if you have them too large, then take three pieces.

2. Then add a teaspoon of baking soda, sugar and salt, stir everything thoroughly, it is advisable to use at least a hand whisk.

3. Then add the flour in small parts, the main thing is not to rush, stir a little, add more and so on until the mass becomes dense.

4. And it will acquire a uniform consistency. To make pancakes bounce off the pan, pour vegetable oil into the dough. Stir, and now just add water, with this method you will never get lumps in the dough, and if you add water at the very beginning, then lumps will inevitably form.

5. Heat the frying pan quite hot so that it warms up well, then grease it thoroughly with a thin layer of butter or vegetable oil, and then scoop up a ladle of dough and pour it, as shown in this photo, to make a circle.

Bake on both sides, use sharp knife or a spatula for turning.

6. Well, after all the work, you will have a lot of pancakes that you will be happy to put on festive table and invite guests to take a sample with berries or jam. Bon appetit!

Delicious pancakes with holes on the water with 1 egg

In my previous posts, many subscribers asked me to show an option with a small amount ingredients, of course you yourself can make the proportions that you will eat).

By the way, I want to remind everyone that during Shrovetide week you can bake pancakes from dairy products all week long. different recipes, besides, you can use only the most proven and best recipes which I shared with you in

We will need:

water – 1 tbsp.
flour - 1 - 1.5 tbsp.
eggs – 1 pc.
salt – 0.3 teaspoon
sugar – 1 tbsp. spoon
vanilla sugar – 0.3 tsp
melted butter – 0.5 tbsp

Cooking method:

1. Take a glass cup and break one egg into it, beat it lightly with a whisk. Sprinkle with granulated sugar and vanilla salt. Stir. If you want to make the dish less sweet, more lean and bland, add less sugar and vanilla.

Shake the mixture until you see bubbles on the surface.

2. After all the manipulations, sift the flour directly over the egg mass through a sieve, mix and achieve a uniform consistency, as if it were thick sour cream. Now add water and melted butter and stir again.

3. The dough will turn out to be quite liquid, so that you get thin pancakes; if you make it thick, then the goodies will look thicker.

4. Bake on both sides as usual, the pan should be hot and greased with oil.

Serve with sweet tea or, make everyone happy and bake an order of magnitude more).

Pancakes prepared according to the classic custard recipe with boiling water

Do you like to cook quickly, easily and tasty? Then make it according to this recipe, and you will understand that it is not at all difficult to do. Moreover, everything traditional options Everyone loves them, they are delicious and there is nothing unnecessary in them.

We will need:

salt - 1 tsp
sugar - 2 tbsp
milk - 200 ml
vegetable oil - 4 tbsp
flour - 2 tbsp.
egg - 2 pcs.
water boiling water - 1 tbsp.
baking powder - 1 tsp

Cooking method:

1. Break two eggs into a bowl and pour half a liter of milk. Beat until beautifully fluffy with a mixer, then add sugar and salt with baking powder. Whisk again.

2. Pour two cups of flour through a hand sieve and mix with a mixer whisk.

3. The dough turned out thick, as if you were baking, if it is not thick, then add more flour. Now you need to boil the kettle and pour in just the boiling water so that the mixture is well brewed. In this case, you need to turn on the mixer and beat, and then add a couple of tablespoons of vegetable oil.

4. Before baking, stir the mixture with a ladle and start frying in a frying pan, heat it over medium heat, grease with oil and spread the dough in a thin layer over the entire surface, making circular movements.

5. Bake until the flour mixture is gone, this is a fun activity, and then you have to eat them with sour cream or stuff them with fillings, such as meat, caviar or cottage cheese. Bon appetit!

Lenten pancakes without eggs on water in a hurry

The pancakes will be without milk and even without eggs, they will turn out quite thin and always bounce off the pan very well. It is advisable to use a blender, it will work faster and you will save a lot of time.

A wonderful recipe, we also call them miracle pancakes, because they look amazingly beautiful with a very appetizing crust and holes all over the surface of the pancake.

All ingredients are taken to a minimum so that you can try this option, and then you can make 2-3 servings according to your taste, this amount will yield approximately 7 pancakes with a diameter of 18 cm. Please note that mineral water with gases is used, on this topic I have a separate one too

We will need:

flour - 80-85 g
corn starch - 20 g
sparkling water - 1 tbsp.
sugar - 1 tbsp
vegetable oil - 1 tbsp
baking powder - 1 tsp
salt - a pinch
vanillin - a pinch or 1 tsp liquid

Cooking method:

1. Place all the dry ingredients in a special blender container: flour, then starch, salt, baking powder and sugar. Add vanillin and vegetable oil + a glass of sparkling water.

2. Combine all the ingredients, the blender will do all the hard work for you, turn it on and puree.

4. Even if you pick it up, you can easily see it with the naked eye. It’s great after all, and very easy, the main thing is to mix everything in a blender and immediately go bake.

5. It is important to fry over medium heat so that the dough is well baked and does not burn. Before each baking of a pancake, grease the pan with vegetable oil.

Important! The frying pan should have a non-stick coating or it is better to use a pancake pan.

Eat for your health, cook with joy and pleasure! The taste is amazing and sweet.

Pancakes cooked with milk and water

Now we will continue to create together with this hostess of this video. This is another custard cooking option that you definitely won’t resist and will want to try. It’s a pity, there’s only one thing: they cook very quickly, but they gobble up even more quickly.

Thin pancakes made from water, eggs and soda

Do you want to find the most gentle option, you have already found it). Moreover, this dish is like a lifesaver when you want something relentlessly tasty and something that even a beginner can handle. After all, the most important thing here is that you can take all the ingredients, mix them in a bowl, and even in a frying pan and on the table).

We will need:

flour - 0.5 kg
eggs - 2 pcs
water - 2.5 - 3 tbsp
vegetable oil - 2 tbsp. l
sugar - 2 tbsp
salt - 0.2 tsp
cinnamon optional

Cooking method:

1. Add sugar and salt to the flour, and in another bowl you need to beat two eggs with a whisk until slightly foamy.

2. Then combine everything and stir to get a homogeneous stretching mixture. Next, dilute with water, and do it slowly so as not to form clots. Add cinnamon and vegetable oil and mix again.

3. The dough will become liquid and will resemble very liquid fermented baked milk. Bake in a pan that you need to grease with butter.

Remember! That before frying pancakes, the frying pan needs to be heated very well.

Spread the mixture with a ladle to make a large flat cake or sun. As soon as you see a golden edge, flip it over immediately. The second side bakes faster than the first.

How to cook pancakes with 1 liter of water

This option produces quite crispy edges, because there is one tiny secret, to achieve this, you need to use a certain trick, namely, beat the yolks separately from the whites, although traditional recipes this is not provided. But it turns out much better this way. I recommend trying it, especially if you need to make a huge portion, pan).

We will need:

egg - 8 pcs.
water - 1 l
sugar - 3 tbsp
vegetable oil - 4 tbsp
salt - 0.5 tsp

Cooking method:

1. Separate the yolks from the whites. In a separate container, first beat the whites with a whisk, then the yolks. Combine them in one bowl, add sugar, salt and vegetable oil. Stir.

Gradually start adding flour in small spoons, the dough should be thick, and only after that pour out all the water and mix.

2. Then bake in a hot frying pan on both sides until golden brown. golden crust, as usual, it should be well heated and greased with vegetable oil for the first pancake.

Important! If you see that the first product is thick, then make the dough thinner and pour more water into it.

3. Each sun should be greased with melted butter and then can be served for breakfast or dessert with jam or jam berries.

Recipe for thin pancakes on water with holes using yeast

Yeast pancakes are a fairly common version of our grandmothers; we got it from them. The dough is made, time is waited, and only then these delicacies are obtained, which everyone loves, both children and adults, our neighbor’s cat).

Openwork pancakes on water with eggs and flour

The next option will be interesting, since it also includes citric acid, which will help us extinguish the soda. After all, not everyone adds it at all, and if they do, it’s with some fear that there will be an unpleasant aftertaste; I personally don’t feel it, and you? But, nevertheless, you can do it differently, but you’ll soon see how.

Many claim that this is the one perfect option, which they have been looking for for so long. In general, try to cook and celebrate Maslenitsa immediately, because it is very soon!

We will need:

Cooking method:

1. Beat three chicken eggs in a container with the whisk of a blender or mixer; you can also use a food processor. Then add water and sugar to them and mix everything thoroughly again, whisking.

Dilute the lemon in half a glass of water, and mix the flour in another container with salt and soda, stir with a spatula.

2. Add the resulting egg liquid to the flour and stir. Use the whisk of a blender for this so that all the products are well combined with each other. Let the dough sit for 20-30 minutes and rest. Then pour in water with lemon and mix again with a blender. Shower olive oil and start baking.

3. You need to fry, as always, on both sides, so that the pan is hot and greased with oil.

And then enjoy these delicious sunshine with your friends and family. To make it tastier, grease each pancake with a piece of butter.

The easiest recipe for pancakes with oatmeal

Incredible but true, if you care about your figure and health, or just want to surprise everyone, then you can use a recipe with cereal as a basis. Can you imagine? You think this is a joke, but it's not.

This option is considered the most tender and fragrant. In general, if you are looking for a new product, then bake this culinary product right now.

We will need:

flakes oatmeal rolls- 4 tbsp
flour - 175 g
warm water - 2 tbsp. 250 ml each
sugar - 3 tbsp
salt - 0.5 tsp
vegetable oil - 3 tbsp

Cooking method:

1. Take a blender and use the blade attachment to grind the cereal, or you can use a coffee grinder. But remember that you need to grind them lightly so that the finished cakes have an interesting painted structure.

Interesting! You can fry the oatmeal a little in a frying pan until golden brown, then there will be an incredible nutty flavor, can you imagine?

Fill in cereals water until they swell for 20 minutes.

2. Then gradually add flour in small increments, stirring with a whisk, followed by sugar, salt and vegetable oil.

The dough should turn out liquid, but not the kind you are used to seeing in regular pancakes, it should be thicker and resemble liquid sour cream.

3. Fry in a frying pan with vegetable oil until cooked in the usual manner on both sides. Don't forget to heat the frying pan well first. Bon appetit!

4. Eat with your favorite sweet drink, such as cocoa or coffee. You can also dip these suns in sour cream or condensed milk.

Well, that's all, this note has come to an end. Join my group in contact, write suggestions and your reviews. Have a great week and a great weekend everyone. Bye!

South African cinnamon pancakes

Ingredients:

Flour 200 grams
Baking powder 2 tsp.
Sugar 2 tbsp.
Salt on the tip of a teaspoon
Milk 1.5 cups
Egg 1 pc.
Vegetable oil 2 tbsp.

Sugar 2 tbsp. (or honey)
Cinnamon 3 tsp.

Mix all ingredients, pour in milk, add butter and eggs.
Mix thoroughly so that there are minimal or no lumps left.
Place the resulting dough in a frying pan and fry as regular pancakes.
Sprinkle the mixture of sugar and cinnamon onto the prepared pancakes to taste.

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Simple chocolate pancakes quick recipe

Ingredients:

milk 550 ml
flour 300 g
dark chocolate 100 g
butter 80 g
powdered sugar 40 g
cocoa 20 g
light rum 10 g (or vodka)
eggs 3 pcs.
vegetable oil 20 ml

Melt the chocolate in a water bath and dilute it in 300 ml of warm milk.
Pass the flour through a sieve and pour cocoa into it, powdered sugar and salt. Pour in milk and beat thoroughly.
Beat the eggs until stiff and add to the resulting flour mixture – mix.
Now melt the butter and add it to the dough, don’t forget to also pour in the rum and part of the chocolate (leave the second part of the chocolate for decoration).
If the dough is too liquid, add a small amount of flour.
Grease and heat the pan.
Pour the batter into the pan and pour the batter around in a circular motion.

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Ingredients:

Eggs 3 pcs.
Flour 250 ml.
Half teaspoon salt
Milk 350 ml
Melted butter 2 tbsp.
Butter for frying (a few tablespoons)

Crack the eggs into a bowl and beat well, add flour, butter and salt and mix thoroughly again until smooth.
Place a piece of butter in a heated frying pan and add a little dough to make it thin pancake. After a while, turn over and fry on the other side.

For sprinkles I like to use coconut flakes with powdered sugar.

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Delicious lemon pancakes for a quick meal

Ingredients:

Milk 250 grams
Flour 100 grams
Powdered sugar 50 grams
Egg 1 pc.
Tablespoon melted butter
A pinch of salt

Juice of one lemon
Sugar about three tablespoons

Sift the flour through a sieve into a bowl and add the eggs with a small amount of milk. Mix until homogeneous mass and add the remaining milk and butter.
Fry them like regular pancakes and either dip them in our lemon syrup or brush each one before serving.

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Ingredients:

Milk 500 ml
Flour 250 grams
Sugar 50 grams
Salt 0.5 tsp.
Eggs 2 pcs.
Vegetable oil 2 tbsp.

Cottage cheese 350 grams
Sugar three tbsp.
Vanillin packet
Handful of raisins

Beat the eggs with a mixer or a fork with sugar and salt, while continuing to beat, pour in the milk and add the flour. Pour in vegetable oil, thanks to it the pancakes will not stick to the pan.
Let it brew for a few minutes. At this time, knead the cottage cheese with sugar, vanillin and raisins (the raisins can be pre-dipped with boiling water to soften them).
Pour the dough into a heated frying pan and fry first one side, then the other.
Place one filling into each pancake, wrap it and place it on a wide plate.

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Ingredients:

Milk 400 ml
Flour 250 grams
Eggs 3 pcs.
Sugar 1.5 tbsp.
Vegetable oil 30 ml + for frying
A pinch of salt
Orange 1 pc. (large or two medium)

Cottage cheese 200 grams
Powdered sugar 1 tbsp.
Vanilla sugar 1 sachet
Canned peaches (500 grams) 1 jar or your favorite homemade jam

Wash the oranges, wipe and dry. We cut the skin thinly to get one strip 5-10 mm wide. Well, or several long such tapes.
Mix 1 tbsp. sugar and 50 ml. water. Place the zest in the resulting syrup, bring to a boil and check for another 5 minutes.
Remove from heat and cool slightly, cut the zest lengthwise to make about 12 “cords”.
Knead the dough from flour, milk, eggs, sugar and vegetable oil with salt.
We fry using conventional technology.
Mix ingredients for filling in homogeneous consistency and place a little of it on the center of each pancake.
We make envelopes as in the photo and secure them with our orange rope.

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Ingredients:

Milk 500 ml
Flour 1.5 cups
Eggs 3 pcs.
Sugar 2 tbsp.
Salt 0.5 tsp.
Vegetable oil 2 tbsp.

Beat the eggs, pour in the milk, sift the flour through a sieve and add the remaining ingredients - mixing thoroughly. The consistency should resemble thin sour cream.
Lightly grease a heated frying pan with oil. And we start frying pancakes according to the standard pattern.

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Ingredients:

3 eggs
2 tbsp. flour
2 tbsp. l. cocoa
1 tbsp. l. Sahara
2 tbsp. milk
1 packet of baking powder
a pinch of salt
vegetable oil For filling:
400 g cottage cheese
100 g raisins
1-2 tbsp. l. sugar For decoration:
dried apricots or orange zest

Beat eggs with sugar and pour in a glass of milk.
Mix a glass of flour with baking powder, add to the liquid mixture and bring everything to a uniform consistency.
Sift the cocoa and add it to the dough.
Add the remaining flour here, mix and pour in the second glass of milk.
You should have the consistency of liquid sour cream.
We bake according to the usual pattern.

Preparing the filling:

Pour hot water over raisins. Mix with sugar and cottage cheese.
Place a tablespoon on each pancake curd mass and roll the pancake into a “tube” as in the photo.
We tie the edges with zest so that our masterpiece looks like candy.

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Such pancakes can have different compositions, but the important aspect of this recipe is the minimum of dirty dishes.

Prepare the dough in plastic bottle, preferably with an extended neck and can be stored in the refrigerator without problems.

Ingredients:

Milk 600 ml
Flour 10 full tbsp.
Sugar 3 tbsp.
Vegetable oil 3 tbsp.
Eggs 2 pcs.
Salt 0.5 tsp.

Shake and mix.
Carefully pour the dough into the pan in small portions and spread over the entire surface. Fry on both sides until golden brown.

Fast, easy and fun!

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Ingredients:

Milk 400 ml +50 gml
Spinach 100 grams
Eggs 3 pcs.
Flour 2 tbsp. l.
Vegetable oil 2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
A piece of butter for greasing the pan

Place the spinach in a blender and mix with 50 ml of milk until smooth.
Add sugar, eggs, salt, vegetable oil to milk and beat well. Add chopped spinach and mix well again.
Pour flour through a sieve and ensure that all lumps dissolve.
Place some dough onto a heated, greased frying pan.
Fry very carefully, about 15 seconds on one side and 5 seconds on the other.

I like to use caviar for the filling, and you decide what you like best...

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