Here is a recipe for making pancakes with sour milk. Helps out in a situation that happens in every family - when milk turns sour. The pancakes turn out wonderful, even tastier than regular ones :)

Treat yourself and the people you love with traditional Russian pancakes, light, flavorful and thin. Even if you have never baked amazing pancakes before, you can do it with this recipe!

Recipe for homemade regular pancakes with milk - cooking classic homemade pancakes with milk. A good recipe - the pancakes turn out to be ordinary, classic, like from childhood. Simple, fast, delicious!

Pancakes on the water are perhaps the easiest way to prepare pancakes that I have come across. Despite the scarcity of ingredients, water pancakes turn out very tasty.

Recipe for making red pancakes. Making these pancakes is not at all difficult, and they turn out very tasty.

Pancakes made with yogurt turn out to be especially fluffy and fatty, and they go well instead of bread. My grandmother in the village always baked pancakes with yogurt to go with fresh meat. The recipe for pancakes with curdled milk is for you!

I’m telling you how easy it is to bake delicious pancakes with kefir. The recipe is simple and accessible to everyone, and the result is simply magnificent. I recommend!

Lenten pancakes are excellent pancakes for fasting or when you suddenly run out of eggs at home and really want pancakes. Fast, simple, inexpensive and very tasty.

Recipe for making French pancakes. Try French pancakes and you will make them more than once. Bon appetit!

Pancakes made with sour cream turn out very soft and tender. Sour cream pancakes are very good served for breakfast, and they can also be prepared with a variety of fillings to choose from.

My favorite pancakes are pancakes with fermented baked milk. These pancakes have a very unusual, specific taste that I really like. I’m telling you how to cook pancakes with fermented baked milk - I hope you find it useful.

Recipe for making Guryev pancakes. Porous, airy, tender and very tasty pancakes.

Recipe for making custard pancakes with kefir.

Recipe for making pancakes with mineral water. Try cooking lean pancakes using mineral water and you will be surprised at how tender and soft they turn out!

Everyone loves pancakes, both children and adults, and there are a great many recipes for making them. This recipe is for wonderful, tasty and fluffy pancakes that you can prepare in 15-20 minutes.

A recipe for yeast pancakes, which, depending on the filling, can become either a good snack or a delicate dessert.

Whey pancakes turn out delicious and beautiful. Whey pancakes turn out a little thicker than regular pancakes, so they are good for making pancake cakes.

I love brunches. On your free days, you have time to tinker in the kitchen and cook, for example, pancakes with butter! Simple, tasty, homemade. Wrap the butter in a hot pancake and enjoy!

Simple pancakes with delicate dough and any filling from products found in every home.

Recipe for making lean pancakes.

Semolina pancakes recipe - preparing semolina pancakes with sour cream. Try making these pancakes for Maslenitsa, they are delicious!

Recipe for making oat pancakes with onions. There is nothing difficult in preparing pancakes according to this recipe.

Pancakes with poppy seeds should appeal to children and poppy lovers, of course. These pancakes look festive and are quite suitable as a dessert for tea with friends. And making these pancakes is easy.

A simple recipe for making homemade pancakes. Tasty, beautiful, fast!

Pancakes with milk are the simplest, most delicious and most popular pancakes that are prepared in almost every family. I tell and show how to cook pancakes with milk.

Beginning housewives have difficulty preparing pancakes. After all the manipulations, they turn out dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: classic

• granulated sugar - 55-60 gr.
• milk (fat, from 3.2%) - 0.5 l.
• chicken egg - 2 pcs.
• flour - 210 gr.
• salt - 7 gr.
• butter - 60 gr.

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

Pancakes with milk and yeast

• milk with fat content from 2.5% - 730 ml.
• baker's yeast - 1 package (22-24 gr.)
• egg - 3 pcs.
• flour - 280 gr.
• salt - 8 gr.
• butter - 90 gr.
• drinking water - 240 ml.
• granulated sugar - 45 gr.

1. Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then add the yeast.
2. Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel and keep warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (whites will be needed later), grind them with the remaining granulated sugar and salt. Combine with oil, send the mixture to the brewed dough.
4. Remove the milk from the refrigerator and allow it to come to room temperature. Then start pouring small portions into the main mass and stirring at the same time.
5. Sift the rest of the flour and add it to the dough. Leave it warm to rise. Now add salt to the whites, beat them with a mixer, and add them to the raised dough. Leave again for about an hour.
6. Start frying the pancakes. Choose a frying pan that is not very large in diameter (a pancake pan with low sides is ideal). Dip a silicone baking brush into vegetable oil and grease the pan.
7. Melt a heatproof bowl, then scoop out some of the batter and pour it into the middle. Immediately start rotating the pan in a circular motion so that the mixture spreads.
8. Bake on medium until edges darken. Then turn the pancake over and continue cooking. After all the manipulations, place the product on a flat plate and grease with oil.

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

1. Sift the flour, combine it with sugar and soda. Cool the eggs separately, grind them with salt, beat with a mixer until foamy. Don't stop stirring, add kefir and boiling water.
2. Pour flour into the egg mixture and add it in small portions. Break up any lumps with a fork. Cover the bowl with the dough with a waffle towel and leave for a third of an hour.
3. When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add cream if desired (about 30 g). Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan. Heat it, then use a silicone brush to grease it with vegetable/butter oil. Set the burner to the middle mark.
5. Scoop out the dough with a ladle and lift the pan over the stove. Pour the mixture into the center of the dish and immediately begin making circular movements with your hand. The mixture should spread towards the sides of the pan.
6. Place the pan on the fire and cook the pancake until the edges are browned. When this happens, use a spatula to lift the dough and turn it over. Cook for another 2-3 minutes. Place on a plate and brush with butter.

Pancakes on the water

• flour - 300 gr.
• water - 380 ml.
• salt - 6 gr.
• apple cider vinegar - 25 ml.
• sugar - 30 gr.
• vegetable oil - 60-70 ml.
• soda - 8 gr.

1. Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
2. Add the bulk ingredients into the water in small portions. Don't stop stirring, otherwise the mixture will curl into lumps. Break up the tubers with a fork or whisk.
3. Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
4. Scoop up the homogeneous dough with a ladle, lift the pan, and pour the thick mixture into its center. Immediately roll out to the edges, making circular movements with your hand.
5. Bake the pancake on power between high and medium until the edges are browned. Then turn over with a spatula and continue cooking for another 2-3 minutes.
6. After the allotted time has passed, place the dessert on a plate and brush with butter. Cool, sprinkle with powdered sugar if desired, or wrap in an envelope with jam.

• flour - 240 gr.
• sparkling mineral water - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• boiling water - 240 ml.
• salt - on the tip of a knife

1. Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose regular mineral water.
2. Sift the flour, add salt and granulated sugar. Pour in the soda in a thin stream and stir with a fork at the same time. When you have eliminated all the lumps, cover the bowl with the dough with a towel and wait half an hour.
3. This period is allotted for infusing the mass. Boil water, mix 240-250 ml of boiling water. with vegetable oil. Pour into the raised dough and knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying pan and scoop out a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
5. When the mass spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over and cook until done. Remove the pancake from the heat, brush with butter, and serve with honey or jam.

Pancakes with beer and milk

• milk - 240 gr.
• egg - 2 pcs.
• salt - 3 gr.
• flour - 250 gr.
• wheat beer - 240 ml.
• granulated sugar - 30 gr.
• vegetable oil - 120 ml.
• soda - 7 gr.

1. In a separate bowl, mix eggs, granulated sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature and add to the eggs. Then pour in the beer.
2. Keep stirring. Pass the flour through a sieve and add it in small portions to the liquid mixture. Make sure the dough is homogeneous, it should become thick.
3. After final beating, let the mixture stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and grease it with oil.
4. Scoop a portion of dough into a ladle, pour it into the center of the dish, and immediately roll it out in a circle. Bake on the middle mark for 2 minutes, then flip to the other side. Fry until done, another 1 minute.

• soda - 8 gr.
• egg - 2 pcs.
• flour - 360 gr.
• Ryazhenka - 400 ml.
• granulated sugar - 60-70 gr.
• vegetable oil - 90 ml.
• salt - 1 gr.

1. In a deep plastic bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk and mix the mixture again with the mixer. Add baking soda.
2. Beat the mixture, sift the flour, add it a tablespoon at a time into the total mass. Stir the ingredients to remove any lumps. Add vegetable oil to finish preparing the dough.
3. If the composition turns out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml, beat the mixture well with a whisk.
4. Grease the pan once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the mixture to the sides to get a round pancake.
5. Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes spongy, turn it over and bake until done, 1 more minute. When serving, brush with oil.

Pancakes without eggs

• butter - 70 gr.
• salt - 8-10 gr.
• flour - 600 gr.
• vegetable oil - 55 gr.
• granulated sugar - 80 gr.
• milk (fat content from 3.2%) - 1 l.
• soda - 6 gr.

1. Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, and salt. After this, vegetable oil and half the volume of milk are poured in.
2. Boil the remaining milk and gradually pour it into the already kneaded dough in a thin stream. Place the butter in a frying pan and heat it at maximum power.
3. Then lower the burner to the middle level. Pour a portion of dough into the center of the pan and roll it out to the sides of the pan. Bake for 2 minutes, then turn over and finish cooking.
4. It is important to ensure that when frying on the first side there is no batter on the surface of the pancake. Otherwise, you will tear it before you have time to turn it over.
5. After cooking, grease the pancake with butter and place on a plate. Proceed to fry the remaining portions, serve dessert with berries, condensed milk or jam.

• cocoa powder - 30 gr.
• milk - 360 gr.
• flour - 120 gr.
• granulated sugar - 100-110 gr.
• butter - 60 gr.
• egg - 2 pcs.
• baking powder for dough - 13 gr.

1. Place the butter in a bowl, melt it in a water bath or use the microwave. In another bowl, combine baking powder, cocoa powder, and double-sifted flour.
2. Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
3. Completely eliminate all lumps, otherwise the pancakes will turn out uneven. When the dough is ready, let it rest for a third of an hour. After this period, select a frying pan of a suitable size and heat it.
4. Dip a silicone pastry brush into vegetable oil and brush the bottom of a heat-resistant dish. Use a ladle to scoop up some of the dough, pour it into the center of the pan, and immediately begin rolling out to the edges.
5. Bake for 2-3 minutes until edges darken. Next, turn over to the other side with a spatula and cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

• vanilla sugar - 20 gr.
• flour - 245 gr.
• cocoa powder - 60 gr.
• milk - 470 ml.
• salt - on the tip of a knife
• egg - 1 pc.
• granulated sugar - 50 gr.

1. In a deep bowl, combine the egg, vanilla sugar, and flour sifted several times. Add regular sugar and grind until smooth. Divide the dough into 2 equal sections.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous; for convenience, use a blender or mixer.
3. Now start frying the pancakes, they will turn out two-colored. Grease the pan with vegetable oil using a silicone brush.
4. Scoop half a portion of light dough into a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place it on the left side.
5. Rotate the pan in a circular motion to spread the batter. Only then place the heat-resistant cookware on the stove and heat it up. Fry for 3 minutes, turn over. Serve with sour cream and berries.

• hard cheese - 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• full fat milk - 525 ml.
• baking powder for dough - 15 gr.
• vegetable oil - in fact
• flour - 245 gr.
• dill - 45 gr.
• granulated sugar - 25 gr.

1. Break the pre-cooled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to form a thick foam. Pour in the milk and stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then pour in vegetable oil.
3. When the dough is ready, leave it for half an hour. While the mixture sits, grate the cheese, wash and chop the dill. Mix the ingredients together and send to the test.
4. Start cooking. Choose a medium-sized frying pan. Heat it, add butter inside, rub it along the bottom. Pour a portion of dough into the center of the dish and roll it out.
5. Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake. Bring it to readiness and serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, and maple syrup, which helps emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes with milk

In today's article I will tell you how to cook pancakes with milk, water and kefir. Everyone has known about this delicacy since childhood, but the history of the origin of the dish remains a huge secret for many. I’ll lift the veil of secrecy and look at the history of the creation of pancakes at the end of the material.

How to cook pancakes with milk

Pancakes are a simple dish to prepare. Traditionally, it is kneaded with sour cream, adding buckwheat flour. Some recipes call for the use of yeast dough.

It is not difficult to purchase buckwheat flour, but it does not mix well and must be mixed with wheat flour in equal proportions. It takes several hours to prepare the yeast dough.

Sour cream is included in traditional recipes unreasonably, since the finished delicacies turn out to be very satisfying. And when you consider the fact that people eat them with sweet sauces, they become a heavy and fatty food.

Ingredients

Servings: 10

• egg 2 pcs
• flour 200 g
• milk 500 ml
• vegetable oil 30 ml
• salt 2 g
• sugar 5 g

Per serving

Calories: 147 kcal

Proteins: 5.5 g

Fats: 6.8 g

Carbohydrates: 16 g

9 min. Video recipe Print

Mix eggs, sugar and salt in a bowl. Two eggs are enough. If you use more eggs, the dough will turn out rubbery. Pour the milk into the bowl with the eggs and after mixing, beat thoroughly with a mixer.

Add sifted flour in small portions. This technique will saturate the flour with oxygen, resulting in pancakes with a delicate and soft structure. The end result will be a dough whose consistency resembles liquid sour cream.

Some cooks add baking powder or baking soda. According to them, these ingredients improve the quality of the finished dish. They are not included in my recipe because they do not bring much effect.

Lastly, add the oil and mix everything. The oil prevents the pancakes from sticking to the pan while baking, making flipping and cooking easier.

Heat the frying pan. Pour a little salt into the frying pan, and after darkening, remove it with a napkin and add a little oil.

Using a ladle, pour some of the dough into the pan. Immediately, slightly tilting the pan to the sides, distribute evenly over the work surface. Literally after 2 minutes, turn the pancake over with a wooden spatula.

After another 2 minutes, transfer to a plate. Bake all the pancakes in the same way. I recommend placing it on a greased dish. Cover the top with a lid.

Now you know how to cook pancakes with milk. If you have any cooking secrets, I’d be happy to learn them. Leave them in the comments.

It is better to serve hot pancakes with berry syrup or thick sour cream.

How to cook pancakes with water

Pancakes are a favorite delicacy of many people. Housewives bake them according to recipes using kefir, milk, curdled milk and water. I’ll look at the last option, telling you how to cook pancakes with water.

Pancakes cooked in water are a simple and economical dish. It is perfect for people suffering from food allergies and beauties who are watching their figure and are afraid.

Ingredients:

• Flour – 2 cups.
• Eggs – 2 pcs.
• Water – 750 ml.
• Butter – 100 g.
• Vegetable oil – 0.25 cups.
• Soda, sugar, salt.

Preparation:

• Pour half a glass of water into an enamel or glass bowl, and then add eggs, salt, sugar and mix everything. You should get a mixture of homogeneous consistency.
• Pour the flour into the bowl, gradually stirring all the time. Try to ensure that the dough is homogeneous and without any flour lumps.
• Pour in warm water and stir. Take enough water so that the dough resembles liquid sour cream. Add a little vegetable oil and stir.
• Prepare the frying pan. A low cast iron product with a comfortable handle is suitable for frying. On such a dish it is convenient to evenly distribute the dough and flip the pancakes. Grease a frying pan with oil and heat.
• Using a ladle, pour the batter into the center of the pan and spread evenly. A T-shaped stick will make the task easier. Do it as quickly as possible, since it sets instantly on a hot surface.
• When the pancake is browned on one side, carefully turn it over using a knife or a special spatula. Place the finished pancakes on a plate, brushing with butter.

Video cooking

Now you know well how to cook pancakes with water. Using the recipe, you can easily prepare a treat. All that remains is to put sour cream or jam on the table, call the household and serve dessert.

How to cook pancakes with kefir

Continuing the topic of conversation, let's look at how to cook pancakes with kefir. They are perfect for breakfast or dinner. Russian cuisine has always been famous for its fluffy pancakes and flavorful pancakes. Let's remember the wonderful spring holiday -. On this day, pancakes are baked and carefully stacked in large piles.

The kefir-based cooking technology does not differ from the classical method. The ingredients are combined in the correct sequence, the dough is kneaded and pancakes are baked. Ready-made pancakes can be stuffed. Mushrooms, minced meat and other products are most often used. If you like thick pancakes, pay attention to cooking with kefir.

Surely you have already tried openwork pancakes, which are characterized by a wonderful taste and excellent appearance. Many chefs try to recreate the dish in the kitchen, but the attempts end in failure. I will reveal the secret of making such pancakes. Using the recipe, you will delight your family with a “perforated” delicacy.

Ingredients:

• Kefir – 500 ml.
• Eggs – 2 pcs.
• Milk – 250 ml.
• Flour – 300 g.
• Soda, sugar, oil for frying.

Preparation:

1. Heat kefir on a gas stove or in the microwave.
2. Break the eggs into a bowl with kefir, add sugar along with soda and mix. If you do everything correctly, the liquid will begin to foam.
3. Add sifted flour in small portions. After mixing, you will get a dough that is similar in thickness to sour cream.
4. Add boiled milk. The milk will make the dough more liquid.
5. In a preheated and greased frying pan, fry the pancakes on all sides until golden brown. Each pancake will be covered with holes. This is the merit of soda and kefir.

The finished dish goes well with preserves, jams and condensed milk.

Video recipe

History of pancakes

Pancakes were invented by the Eastern Slavs, which is why they are considered a dish of Russian cuisine. Other versions do not agree with this opinion and are ready to challenge it.

According to the Chinese, the homeland of pancakes is the Celestial Empire. In reality, Chinese pancakes resemble ordinary flatbreads, and the dough recipe includes onions. There is another controversial opinion, according to which Ancient Egypt is the birthplace of pancakes. But the Egyptians used different technology and ingredients.

On the territory of modern Russia, even before the formation of the state, people prepared pancakes for the holidays. With their help they made sacrifices and told fortunes. Slavic cooking technology is practically no different from the current version. The only exception is the filling.

The pancakes were liked by the British, who experimented with the ingredients and achieved fantastic results.

The Germans and French prepare very thin pancakes. This is due to the desire to maintain a figure. At the same time, they generously pour the dish with other alcoholic drinks.

Eastern European pancakes are large in size. Even one Czech, Slovak or Romanian pancake is enough to fill you up.

The pancakes made in South America are the thickest. They are served to the table along with sour and bitter sauce. The base of the dough is corn flour and heavy cream.

Each housewife has her own approach to preparing pancakes, using secret recipes and favorite utensils. Novice cooks are sure that this Russian dish is easy to prepare. When it comes to cooking, nothing works. I dedicate the end of the article to the secrets of making delicious pancakes.

• Before cooking, be sure to clear your thoughts, wash your hands, put on a nice apron, turn on the music and concentrate. Nothing should interfere with cooking. A clean table should contain the ingredients that will be needed to prepare a masterpiece.
• Be sure to sift the flour several times. This way it will be saturated with oxygen and you will get fluffy pancakes. Pour water, milk and other liquids into the flour. In this case, be sure to add vegetable oil to the dough. Otherwise the pancakes will stick to the pan.
• A cast iron frying pan is the best utensil for cooking. Be sure to heat it up and grease it thoroughly with oil. Lard is also suitable for this purpose. During frying, grease the pan as needed.
• The first pancake serves as an indicator of readiness and proper use of ingredients. Be sure to try it to find out what to add and how to adjust the taste.
• When cooking pancakes, do not imitate a statue. The dish requires a creative approach. Carefully lift the pan and pour in the batter in a thin stream. Rotate the pan constantly to distribute the batter evenly.
• The beauty of the finished dish directly depends on the distribution of the dough and the turning of the pancake. Experienced chefs turn the delicacy over by tossing it in the pan. If you want to master this technique, you will have to practice. Over time, learn how to bake pancakes in several pans at the same time.
• The last secret. Bake pancakes before your meal. Only when hot are the unsurpassed taste and aroma qualities preserved.

The article on how to cook pancakes with milk, kefir and water has come to an end. What to serve dessert with is up to you. It all depends on your mood and finances. Pancakes go perfectly with jam, pate, sour cream, shrimp, butter, caviar and other products. See you!

Pancakes are closely related to the ancient pagan rituals of the Slavs.

Each nation had and has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Rus' who has not heard about Maslenitsa, and the main symbol of this holiday, of course, is pancakes.

Today I want to treat you to the most delicious thin pancakes with milk, recipe which I inherited.

LIST OF INGREDIENTS

FOR TEST:

• 1 l. milk
• 3-4 eggs
• 1 tbsp. Sahara
• 1/2 tsp. salt
• 300-350 gr. flour (2 cups)
• 100 gr. butter

TO GREASE THE PAN:

• 30 gr. vegetable oil

THE MOST DELICIOUS THIN PANCAKES WITH MILK - STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, add salt and sugar, and mix thoroughly with a whisk; no need to beat.

Pour in about half the milk and mix well until the salt and sugar dissolve.

If you pour out all the milk at once, then after adding flour, most likely, unmixed lumps will remain.

Then add the pre-sifted flour and since everyone’s flour is different, you may need a couple of spoons more.

Mix the dough well; it is more convenient to do this with a whisk rather than a spoon.

At this stage the dough is quite thick, knead it until smooth and homogeneous without lumps.

Traditionally, vegetable oil is added to pancake dough, but in this recipe butter is used, then the pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.

Add the remaining milk and mix again, and to prevent the butter from congealing in the dough, all products should not be cold, but at least at room temperature.

The dough turns out to be quite liquid, approximately like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start preparing pancakes.

Place the pans on the stove and heat them well, because... It is on a hot frying pan that the pancakes turn out beautiful, porous, with holes.

Then slightly reduce the heat and grease the pans with oil each time before pouring the dough.

Pour the dough into a hot frying pan and distribute it in a thin layer over the entire surface.

I want to attract your attention.

If the pan is very hot and greased with oil before each pancake, then no soda is needed, the pancakes will still fit into the hole without any soda taste.

This amount of dough makes 30 pancakes with a diameter of 20 cm.

Ready-made pancakes can be immediately served hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

The pancakes turn out thin, very soft, with a creamy taste.

This is a proven and very reliable recipe for perhaps the most delicious pancakes.

I will be very glad if you cook them.

I wish everyone bon appetit!

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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE

THE MOST DELICIOUS THIN PANCAKES WITH MILK - PHOTO

The perfect recipe for delicious homemade pancakes with milk. To prepare them, you don’t need to have any special culinary skills; with this recipe and a minimum of ingredients, even a beginner will get delicious thin and aromatic pancakes. They are perfect for breakfast with tea or for filling with your favorite filling.

Categories:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Exit: 20 pancakes

Ingredients for pancakes with milk

• Milk – 450 ml
• Chicken eggs – 3 pcs.
• Wheat flour – 1.5 cups
• Vegetable oil – 2 tbsp.
• Sugar – 1.5 tbsp.
• Salt – ½ tsp.

Step-by-step recipe for delicious pancakes with milk

Place 3 eggs in a bowl and beat with a whisk.

Add part of the milk (1 tbsp), sugar and salt. Mix with a whisk. If you are going to make more neutral-tasting pancakes, you can add less sugar.

We start adding flour. Sift it in parts: half a glass. After each addition of flour, mix the dough until smooth and without lumps.

Pour in the remaining milk and mix with a whisk.

The last step in preparing the dough is adding vegetable oil. It is thanks to this trick that the pancakes will not stick to the pan. Mix the dough and set aside - it will sit while the pan heats up.

Ultimately, the dough should resemble liquid sour cream. If it turns out too thick, add a little milk, if too thin, sift a small amount of flour.

Heat the frying pan well and grease it with a small amount of sunflower oil. Often, housewives' pancakes are the first to come out "lumpy" precisely because the frying pan is poorly heated. We take the dough into a ladle (according to the size of the frying pan) and quickly distribute it over the entire surface of the frying pan. Fry the pancake over medium heat until the edges begin to brown. Turn the pancake over and fry on the other side. You can wrap your favorite filling in it or grease it with butter.

Our delicious milk pancakes are ready!

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