Delicious pancakes with milk are the main treat and the main symbol of the week - Maslenitsa. You and I have already prepared. But there can never be too many pancakes. There are hundreds of ways to bake pancakes in Russia alone, but how many in the world? At Maslenitsa, of course, we ate not only pancakes, but also, we also cooked them already, and, and, and a lot of tasty things. So that the land is fertile, the harvest is rich, and life is happy.

Let's not deviate from tradition and let's get started.

How to cook pancakes with milk? Recipes for pancakes with milk with photos step by step

Let's start with the test. The dough is of great importance. It depends on what kind of pancakes you get. Although thick and liquid, with and without additives, each is delicious in its own way. Well, then a few recipes with a video of making pancakes.

Menu:

1. Pancake batter

Ingredients:

• Eggs - 3 pcs.
• Milk - 3 cups
• Flour - 2.5 cups
• Sugar - 1 tbsp.
• Salt - 1/2 tsp.
• Vegetable oil - 4 tbsp.

Preparation:

1. Break the eggs into a deep container.

2. Add a tablespoon of sugar and half a teaspoon of salt.

3. Pour in four tablespoons of vegetable oil.

4. Pour in three glasses of milk. Beat all this with a mixer.

5. Beat milk with eggs, gradually add flour. You can pour out the first glass right away, just first mix in the flour by hand, without turning on the mixer, otherwise the flour may fly like ashes from a volcano all over your kitchen. Once all the flour is wet, you can turn on the mixer and add flour little by little from the second glass.

6. After pouring in the second glass, check the consistency of the dough. If it’s runny, slowly add the remaining flour, constantly checking to see if there’s enough already. You may end up with all the flour and a little less.

7. We selected the consistency of the dough, approximately like medium-thick cream, or like very liquid store-bought sour cream; it should not pour out of a spoon, but easily drain, pour, and then go ahead and fry.

So that everything works out for you!

1. 1. Video - How to quickly and easily prepare pancake dough

This is of course for students, but it might come in handy.

1. Classic recipe for pancakes with milk

Ingredients:

• Milk – 500 ml.
• Eggs – 2 pcs.
• Wheat flour – 1.5 cups (250-300 gr.)
• Sugar – 2 – 3 tbsp. spoons.
• Salt – 1/2 teaspoon.
• Baking powder or soda - 1/3 teaspoon
• Vegetable oil – 3-4 tbsp. spoons
• Vanilla sugar - 1/2 tsp.

Preparation:

1. Break the eggs into a deep bowl.

3. Add sugar. Always add sugar to taste. If you like sweets, you can have more, if you don’t like them, you can have less.

4. Pour in 100-150 grams of milk, stir.

5. Add vanilla sugar and baking powder. If you stuff pancakes with cabbage, mushrooms, caviar, etc., vanilla sugar is not needed. Yes, and put less of this.

6. Start adding flour. Be sure to sift the flour before doing this. pour out gradually, in 50 gram portions. Stir the flour and add the next portion, stirring the mixture all the time. Thus, add 200 grams. Stir well. We have a thick dough.

7. Dilute the dough with milk. Pour milk little by little and stir, and add again and stir again.

8. Now slowly, little by little, add flour, stirring constantly.

9. Pour out the remaining milk. Stir well so that there are no lumps. For 500 g of milk we needed 300 g of flour. It turned out to be an excellent consistency.

10. Pour in four tablespoons of vegetable oil. Set the dough aside for 30 minutes so that, as they say, it can breathe.

11. The dough is ready.

12. Place the frying pan on the fire, heat it up very much and grease it with vegetable oil.

13. Pour the dough into the frying pan with a ladle, do not fill the ladle, pour the dough by lifting the frying pan from the stove, tilting and turning so that the dough is evenly distributed.

14. Fry the pancake on one side for about 1.5-2 minutes. Watch the brown rim appear.

15. Turn over and fry on the second side as well. Remove the pancake from the pan and place it on a plate. It is good to immediately grease it with melted ghee. Place the second pancake on top of the first. We continue like this until the dough runs out.

16. Well, we baked a pile of pancakes. This amount of dough made 15 pancakes.

Serve with honey, jam, sour cream, etc.

Bon appetit!

1. 1. Video - Simple classic pancakes with milk

This is the explanation for the video:

A classic recipe for making simple pancakes. Everything is very simple: mix salt, sugar and eggs, then pour in half the milk and add flour, mix everything. Add the remaining milk and butter, mix again and begin baking pancakes. Ready-made pancakes can be served with cream, jam or any other sweet filling.

Ingredients:

• Flour - 1 Cup
• Eggs - 2 pieces
• Milk - 500 Milliliters
• Salt - 1 pinch
• Sunflower oil - 3 tbsp. spoons
• Sugar - 1 tbsp. spoon

Bon appetit!

1. Thin pancakes with milk - recipe

Ingredients:

• Milk - 500 ml.
• Flour - 200 g.
• Eggs - 3 pcs.
• Sugar - 1 tbsp.
• Salt - 1 tsp.
• Vegetable oil - 2 tbsp.

Preparation:

1. Break eggs into a deep cup.

3. Add sugar. Mix everything.

4. To avoid lumps, add milk and flour in parts, constantly stirring the mixture. The milk should be at room temperature.

5. Sift some of the flour directly into our mixture. Mix everything thoroughly. Pour in the next part of the milk and sift the next part of the flour. so 2-3 times. Mix everything thoroughly so that there are no lumps.

6. Add vegetable oil. Let the dough rest for 20-30 minutes.

7. Grease the frying pan with vegetable oil and begin baking pancakes. And so we grease before each pancake.

8. Fry pancakes over medium heat. 1.5-3 minutes on each side, until golden brown. Our pancakes turned out thin and tender. The thickness of the pancake depends on the thickness of the dough.

9. We stack the pancakes, put a piece of butter on each pancake and grease the pancake with it.

Serve pancakes with berries, sugar, butter and whatever you want.

Bon appetit!

1. 1. Video - Classic thin pancakes with milk

1. Recipe for thin pancakes with holes in milk

Ingredients:

• Flour - 270 g.
• Eggs - 2 pcs.
• Soda - on the tip of a knife
• Salt - on the tip of a knife
• Sugar - 2-4 tbsp.
• Milk – 1 liter
• Vegetable oil - 3 tbsp.

Preparation:

1. Pour the milk into a deep saucepan and heat until warm.

2. Again, break the eggs into a deep bowl.

3. Add sugar and stir. Add sugar to taste, if you like sweets, add 4 spoons. You can pour out less, for example two.

4. Pour in three tablespoons of vegetable oil. Stir everything again.

5. Add a little salt and about the same amount of soda, well, about 1/4 tsp. Stir.

6. Add, as always, part of the milk and mix. We leave the rest in reserve for now.

7. We begin to slowly add flour. They poured a little, beat, added some more and beat. Your task is to get a lump-free dough at the end.

8. When all the flour has been mixed, pour the remaining milk into the dough. And mix everything thoroughly again.

9. All our dough is ready. It turned out liquid. Pours freely from a spoon. Set it aside for 20 minutes so that all the ingredients stick together.

10. Grease the frying pan well with vegetable oil. You can lubricate with a regular napkin in two layers. We wait until it warms up well. If you want the pancakes to have holes, wait until the pan is as hot as possible - it will become hot.

11. Second, do not scoop up a full ladle of dough, this will make it easier for the pancakes to move away from the pan.

12. Pour the dough into the pan as usual. It differs a little from regular pancakes in that our dough is very liquid and spreads in the pan very easily. One turn of the pan around its axis. Holes immediately appeared in the pancake.

13. As soon as the edges begin to brown, turn the pancake over and fry on the other side.

These are the thin pancakes we got with holes. Well, very tasty!

Bon appetit!

Everyone knows how to cook pancakes. How to cook delicious pancakes - many. Here I will publish tips for beginners. How to cook so that the first pancake is not lumpy.

2. This is, of course, correct advice, but unfortunately it is often not implemented. I also sometimes add flour to a mixture of eggs with milk and others. This makes it easier to choose the dough consistency you need. In general, whatever suits you.

7. I have a small ladle left over from my mother, which holds enough dough for exactly one pancake. Very comfortably.

If you follow these tips, then be sure that everything will work out as you wanted.

There is no other more traditional dish for Russian cuisine than pancakes. Thin, almost openwork pancakes are the pride of Russian housewives. Often the family recipe for those perfect pancakes that you are not ashamed to treat your friends and neighbors with is passed down from generation to generation. Pancakes are truly versatile: you can eat them without filling and still be delicious. Or you can make rolls or envelopes, stuffed with any goodies: from cottage cheese to caviar.

In Rus', pancakes were an analogue of bread or flatbread. The dough for them was kneaded from coarse buckwheat flour, full-fat sour cream, and fresh milk with cream. The results were lush, dense rounds, which in themselves were very satisfying. They were often served as an independent dish. But, unlike today, they were prepared only during Maslenitsa week. The dish carried deep symbolism, personifying the bright spring Sun warming the earth after a long winter.

Today the attitude towards pancakes is different. Thanks to the development of the food industry, modern products produce thin pancakes with an openwork texture. The quality of pancakes depends directly on the skill of the housewife. But it’s not that difficult to learn the skill and become a good pancake maker. The main thing is desire and knowledge of secrets.

How to make delicious dough for thin pancakes using milk

Before you start learning recipes, you need to learn how to make good dough. Otherwise, contrary to popular wisdom, all the pancakes will end up lumpy, not just the first one. The ideal consistency is achieved using a few simple secrets:

• First of all, flour. It must be of the highest quality, no matter what type you take: wheat, rye, corn. Be sure to sift the flour through a fine sieve, saturating it with oxygen. This will help the dough become softer, and the finished product, despite its subtlety, will have an incredibly delicate taste.
• All additives like sugar and salt must be perfectly dissolved in the liquid part of the dough. The absence of grains also has a positive effect on the texture of the pancakes. Undissolved sugar can also burn in the pan.
• Pay attention to the eggs you use for cooking. They should be at room temperature, so we recommend keeping them outside of the refrigerator for a few hours. Another secret that will help: separate the yolk from the white and beat them separately. The yolks are ground with sugar, and the whites are beaten until fluffy. They should be added last, after the flour, just before baking.

• Inexperienced cooks make a common mistake by pouring flour into the liquid part of the dough. This leads to the formation of unpleasant lumps. To avoid this, sift the flour and then pour in the liquid ingredients. Try to adjust the thickness of the stream without pouring everything in one fell swoop. It's best to do this slowly while stirring the dough.

Of course, for people who have been baking pancakes for many years, the process does not cause any difficulties. Skill comes with experience, and they do not need to separate the eggs or adhere to special techniques. But if this is your first time trying to cook such a dish, our secrets will help you cope with the cooking. And then, as in the saying, only the first pancake will be lumpy.

The most delicious, thin and delicate pancakes “with holes” made with milk - recipes

Pancakes with milk - a classic recipe

Each family has its own variation of the classic recipe, but we offer an interpretation that even a novice cook can do. The resulting milk pancakes are thin and elastic. They can be eaten “empty”, they are so tasty, or used for filled dishes.

We make a dry mixture of 125 grams of flour, a tablespoon of sugar and salt. This way the pancakes will be moderately sweet and rosy. Mix dry ingredients and sift. Separately beat 3 eggs, then add the beaten mass to the flour. Use a whisk or hand blender to thoroughly blend the mixture, taking your time.

Warm 250 milliliters of milk to room temperature. Pour half the milk into the egg-flour mixture. We carefully work with a whisk to prevent lumps. To make the pancakes “with holes,” separately melt a tablespoon of good butter. The oil must be natural, without vegetable fats, so margarine and spreads are unacceptable.

Combine the butter and the second half of the milk, slowly pouring into the dough. We need the consistency of a medium liquid, so we “test” the dough with a spoon: the mass should flow smoothly.

Bake the pancakes for a couple of minutes on each side. Serve with toppings and additions to taste.

Custard thin pancakes with milk

First, prepare the liquid part of the dough. Grind 3 large eggs with salt and granulated sugar. We adjust the amount of sugar depending on what fillings our pancakes will have. When the pancakes are planned to be sweet, a tablespoon is enough; if the filling is salty, reduce the sugar by half. We achieve complete dissolution of granulated sugar. Add milk (600 ml) to the mixture and mix.

Now we need hot water in the amount of 200 milliliters. Without stopping stirring, pour boiling water into the liquid mixture. You cannot pour boiling water in “one fell swoop”, otherwise the eggs will curdle. Only a thin stream and uniformity. It is very convenient to do this using a food processor or blender with a dough attachment.

It's time to add the sifted flour. We will need 300 grams. We stir until we are sure that there are no harmful lumps. Only then can you pour in 30 milliliters of vegetable oil and throw in a pinch of soda. Give the finished dough time to rest: at least half an hour. The consistency we need is moderately liquid. Bake pancakes in a hot frying pan and serve hot.

Thin yeast pancakes with milk

The bubbliest pancakes are those made with yeast. It is thanks to the fermentation of yeast that the texture of the dish turns out “spongy” and airy. Although working with yeast is off-putting for novice cooks, making it is no more difficult than classic yeast.

Grind two eggs with 100 grams of sugar and a pinch of salt. A larger amount of sugar than in conventional recipes is needed to make the yeast “play.” It is good to beat this mixture not by hand, but with a mixer, then a fluffy whitish foam will form and the sugar will dissolve faster. Separately, heat a glass of milk and water until warm, but not hot. Add liquid to the mixture and stir.

The yeast for this recipe is dry, fast-acting. We need 6 grams, which is about a level teaspoon. Our liquid will begin to foam, becoming covered in large bubbles.

Pour the liquid component of the dough into one and a half glasses (250 g) of sifted flour. After mixing well, leave the mass in a warm place at least 35 degrees for 60 minutes. The dough will increase in volume and become a little thicker. To give it the necessary consistency, add two tablespoons of vegetable oil right before baking the pancakes.

Information! Baking these pancakes is a pleasure. They turn out fluffy, but strong enough to withstand flipping. Beginning pancake bakers value yeast dough precisely for these properties.

Pancakes made with live yeast and milk

Another version of yeast dough for more experienced housewives. We use fresh live yeast, or pressed yeast. First, we make a dough: add a spoonful of sugar and a little salt to a glass of warm milk, and then dissolve 20 grams of live yeast in the liquid. Stir until dissolved, then add a glass of sifted flour and stir again.

The dough should stand for 40-60 minutes in a warm place without drafts. A good dough will double in volume.

Divide 4 eggs into yolks and whites. Beat the whites until fluffy with a teaspoon of salt. Grind the yolks with three tablespoons of sugar. Add the yolk mass and melted butter (4 tablespoons) into the dough. We dilute until smooth. The next step is flour. We need another glass so that the pancakes are thin and delicate. Having combined the flour with the dough, add the protein foam, stirring with confident movements from the bottom up.

The last stage is adding warm milk (750-800 milliliters). Let the dough rest for half an hour, and only then start baking.

Pancakes with milk in a bottle

An ideal recipe for people who don't want to spend a lot of time baking pancakes and haven't yet mastered the art of mixing batter without lumps. We need a two liter plastic bottle. Using a funnel, break 2 eggs directly into the bottle, add sugar (2 teaspoons), salt (1 tsp), and a pinch of soda. Helpful tip: Add the dry ingredients first, then add the eggs. Stir the egg mixture vigorously, making sure to close the lid.

Second stage: add 150 grams of flour and add vegetable oil (20 ml). Shake thoroughly again. The milk is poured in last. We need 600 milliliters. Shake the closed bottle vigorously to ensure that no lumps form.

Important! When baking, pour the batter into the pan directly from the bottle, frying the pancakes for two minutes on each side.

Pancakes made with cornmeal milk

Beat 300 milliliters of milk with three eggs until a fluffy foam forms. Separately mix premium corn flour (300 g), 50 grams of sugar and a pinch of salt, sifting them together.

Add the milk mixture to the flour mixture, stirring until the lumps disappear completely. Add vegetable oil (3 tablespoons) and let the dough “rest” for half an hour, and then bake bright and fragrant corn pancakes.

Healthy pancakes made from rye flour with milk

As in the previous recipe, mix rye flour (200 g), salt and 50 grams of sugar together, and only then sift the mixture, saturating it with air. Then pour a glass of warm milk and one egg into the dry ingredient. Whisk until smooth. At this stage, add half a teaspoon of soda to the mixture and quench it with lemon juice or vinegar directly in the dough. Mix 300 milliliters of warm milk and 2 tablespoons of vegetable oil, add to the dough and achieve a homogeneous liquid consistency.

Before baking pancakes, leave the dough warm for 20 minutes.

Traditional pancakes made with buckwheat flour and milk

Mix 100 grams of buckwheat and wheat flour, sift. Separately, beat 375 milliliters of warm milk, half a teaspoon each of salt and sugar, and two eggs. We need a foamy bulk mass.

Pour the liquid component into the mixture of two types of flour in a thin stream. There should be no lumps in the pancake batter. Add vegetable oil to the dough at the very end, in the amount of two tablespoons. Mix until a homogeneous, smooth consistency. We bake like regular pancakes.

Openwork cheese pancakes with milk

Beat one and a half glasses of warm milk together with two chicken eggs until foam forms. Be sure to add a teaspoon of sugar and salt to the mixture. Sift a glass of flour with a teaspoon of baking powder through a fine sieve. Add the liquid part to the dry part, stirring continuously.

Prepare the cheese filling: three 150 grams of cheese on a fine grater. It is better to take a type of cheese that melts well and has a rich aroma. Finely chop a bunch of dill. Add this mixture to the dough, then pour in two more tablespoons of vegetable oil and bring to a liquid consistency convenient for baking.

It makes an excellent snack - delicious cheese pancakes.

Sweet chocolate pancakes with milk

Mix 2 cups of flour and cocoa powder (2 tbsp), add a bag of baking powder, sift. Grind 3 eggs with sugar (3 tbsp) and salt, then add a glass of warm milk into the mixture, bringing to a fluffy foam.

We combine the liquid and dry phases of the dough. If lumps appear at this stage, don’t worry. We take another glass of milk and gradually pour it into the dough in small portions, controlling the thickness and texture of the mixture. We need a condition like liquid sour cream. Bake pancakes in a frying pan greased with a small amount of vegetable oil. They can be served as a separate dish or filled with cream cheese or strawberries.

Pancakes are a simple, easy and quick to prepare homemade dish. The options and recipes for preparing them can’t be counted! For this reason, every housewife can change the recipe for baking them every time, which diversifies the menu and pleases the household.

Many people love pancakes with milk because, if cooked correctly, they always turn out very tasty, tender, and thin. These pancakes can be eaten with sour cream, jam, or wrapped with cottage cheese or meat. You can cook them with milk from any flour, but recipes made from wheat flour are more common. These are what we will mainly discuss in this publication.

Different types of flour produce different pancakes in thickness. Buckwheat and oatmeal are loose and thick; premium wheat produces elastic and thin pancakes. If the wheat flour is of the second grade or with the addition of bran, the pancakes turn out thick and loose, but fluffy. Creative housewives experiment by combining several types of flour for such pancakes with milk.

If you prefer yeast pancakes with milk, then naturally you will need yeast. For non-yeast pancakes, you should include either a ready-made baking powder or baking soda quenched with vinegar in the dough.

In any case, you need to start directly baking pancakes according to the chosen recipe, provided that the dough is properly prepared. Otherwise, as in the famous joke, you will have to bake lumps. Everyone knows that often the first pancake, as they say, is lumpy - not ideal. Although the subsequent ones bring pleasure to both the cook and the family.

There are no particular strict rules for baking pancakes with milk. Dough of a suitable consistency is poured into a hot frying pan with a ladle, rocking it at a slight angle around the circumference so that it spreads evenly, filling the entire area of ​​the frying pan. The pancakes are baked on both sides and it is recommended to turn them over using a long-handled spatula to avoid contact with the edge of the hot frying pan.

The finished pancakes are laid out on a flat plate, and immediately the next one is evenly coated with a piece of butter, which quickly melts on a hot surface to give them a special aroma of melted butter, softness and elasticity.

These pancakes with milk are served hot with all sorts of additives: jam, preserves, honey, sour cream, preferably diluted with condensed milk or condensed cocoa. They are excellent with various fillings wrapped inside in the form of a tube, from cottage cheese with raisins and candied fruits to meat or vegetable stewed fillings with mushrooms. You can even serve pancakes with red fish caviar - this is the limit of culinary lust!

Products and utensils for baking pancakes with milk

To speed up the already fairly quick process of making pancakes and not waste precious time in the bustle, you need to stock up everything at once, starting with the ingredients: sifted flour; heated but not hot milk; sugar, salt, yeast, baking powder or soda and vinegar (citric acid in granules), vegetable and butter, raw chicken eggs.

From the dishes you will need a cast iron frying pan, thick-walled and with a thick bottom, or with a non-stick coating, or better yet, a special one for pancakes. At hand - a culinary spatula, oven mitts. A suitable bowl for mixing pancake dough and a sieve for sifting flour are a must. You may need a mixer to completely dissolve the lumps, a fork and spoon, measuring cups, and a brush to grease the surface of the pan. On the table there is a flat, spacious plate or dish for the finished product.

A simple recipe for pancakes with milk

In all likelihood, this is the most common way to bake homemade pancakes, which are so good and healthy for breakfast for the whole family.

Ingredients:

• milk - 0.5 liters;
• chicken egg - 3 pieces;
• premium wheat flour - 1-1.5 cups;
• granulated sugar - 0.5-1.0 cups;
• vegetable oil - 15-33 milliliters;
• table salt - to taste.

According to a simple recipe, pancakes with milk are prepared as follows:

1. Break raw chicken eggs into a suitable bowl and beat them with a fork or whisk. Pour half of the required milk into the resulting mass, add sugar according to the filling: for sweets - sweeter, for meat, vegetable or fish sugar, 1 pinch is enough; and salt.
2. Sift the flour just before preparing the pancake dough and add it into the liquid part gradually, observing the consistency of the dough: add or stop.
3. Pour in the second half of the milk, mix until smooth using a mixer, which is more efficient and faster, or with a whisk if the first is not available. The dough should have the consistency of fresh liquid sour cream and not be watery. You can thicken the dough or make it more liquid by adding milk in the first case, and flour in the second.
4. Pour vegetable oil into the resulting pancake dough (adding butter will give the dough porosity, and the finished pancakes will come out crispier). Heat a dry and clean frying pan, coat it with butter or vegetable oil for the first pancake, for subsequent pancakes, do not grease the pan at all.

Pour the dough into a hot frying pan with a ladle, quickly shaking it in a circle to evenly distribute it. You can bake these pancakes over medium heat without leaving the stove - they bake very quickly - do not hesitate for long to turn them over with a spatula to fry them on both sides. If the seemingly baked dough breaks from the very first pancake, there is not enough flour. You should add and thicken the dough a little

Place the finished pancakes on a dish, brushing with a piece of butter for tenderness and softness, not to mention its appetizing aroma.

It will also be easier to reheat the remaining and cooled pancakes.

2. Recipe for openwork pancakes with milk

Pancakes made using this recipe are light, tender and almost transparent. For the dough, use a small amount of baking soda, which will ensure the promised lightness and delicacy.

Ingredients:

• premium wheat flour - 1.5 cups;
• fresh milk - 1 glass;
• kefir - 0.5 liters;
• granulated sugar - 1 tablespoon;
• table salt - 0.5 teaspoon.

The recipe for “Lacy Pancakes with Milk” should be prepared as follows:

1. Lightly heat kefir in a saucepan, break chicken eggs into it, adding salt and granulated sugar, and whisk the whole mass thoroughly, then add baking soda and stir.
2. Before doing this, sift the flour and gradually pour it into the dough in small portions, stirring constantly with a spoon to eliminate lumps. They will turn out anyway - let the dough stand for a while - and using a mixer, turn it into a smooth mass, the consistency of thick sour cream.
3. Gradually pour the milk boiled over the fire into the thick dough in a thin stream while continuously stirring with a spoon. If it turns out too liquid, add a little flour and stir again until smooth. Pour in 15-30 milliliters of vegetable oil while stirring.
4. Next, bake openwork pancakes in milk in the usual manner: heat a clean, dry frying pan, grease it for the first pancake, and then there is no such need.

Grease the finished pancakes one at a time with a piece of butter and stack either one on top of the other in a stack, or in four-fold envelopes. It depends on how you serve them: wrapped with filling or dipped in sweet toppings.

3. Homemade recipe for pancakes with milk, starch and vanillin

An important feature is not to deviate from the recipe, not to change its proven proportions, in which the pancakes turn out to be impeccable in taste, and bake so quickly that 1 minute is enough for each side.

Ingredients:

• premium wheat flour - 4 heaped tablespoons;
• potato starch - 4 level tablespoons;
• fresh milk - 0.5 liters;
• fresh chicken egg - 4 pieces;
• vegetable oil - 3-45 milliliters;
• granulated sugar and table salt - to taste;
• vanillin - by preference.

According to the homemade recipe, “Pancakes in milk with starch and vanilla” are baked like this:

1. First sift the flour through a sieve and mix in all the bulk dry ingredients: salt, sugar, vanillin and potato starch.
2. Pour heated milk into lightly beaten chicken eggs with constant stirring and gradually add the prescribed amount of wheat flour mixed with other bulk products. Mix the whole mass thoroughly without lumps. Pour vegetable oil into the prepared pancake dough and let stand for 20 minutes.
3. During this time, heat a clean and dry frying pan over a fire, grease it with butter for the first pancake, thoroughly stir the settled dough with a ladle and pour the required volume into the frying pan so that the dough is spread evenly.
4. Pancake dough with starch needs constant stirring due to its ability to quickly settle to the bottom. In addition, starch makes the dough seem too liquid, but water should not be added so as not to deprive the pancakes of their thinness and delicacy.

Place the finished pancakes in milk with starch and vanilla, like all similar ones, in a stack on a suitable dish, brushing them alternately with melted butter. They are good with sweet fillings, but are especially delicious with smoked chicken, red fish or grated cheese seasoned with crushed garlic.

4. Original recipe for “Custard” milk pancakes with yogurt

The dough for such pancakes differs in the composition of its liquid part: milk, yogurt and hot boiling water, with which it is literally brewed, which is what makes the original taste of the pancakes obtained from it. It is very important that, thanks to the impeccability of their original taste, almost everyone likes them.

Ingredients:

• premium wheat flour - 8-9 tablespoons;
• fresh milk - 250 milligrams;
• yogurt - 250 milliliters;
• hot boiling water - 250 mi
• fresh chicken egg - 2 pieces;
• butter;
• vegetable oil;
• ripper - 1 teaspoon;
• granulated sugar - 3-4 tablespoons;
• table salt - 0.25 teaspoon.

“Custard” pancakes with yoghurt and milk are prepared as follows:

1. Before cooking these pancakes, be sure to sift the flour. Beat chicken eggs with salt and sugar, mix further with warm milk and yogurt, then add flour in portions and achieve the consistency of regular sour cream. Then add a portion of the ripper and immediately after this, while stirring, add boiling water.
2. In a heated and greased frying pan, frying on both sides, bake custard pancakes in milk. Pour the batter into a very hot frying pan with a ladle in a volume sufficient for thin pancakes, which, when ready, are stacked on a platter, brushing each of them with melted butter.

It is better to serve such thin pancakes hot, traditionally with sweet additives; it is also possible to wrap various fillings in them, according to the taste and desire of the family, with which the taste of such pancakes will not be lost.

5. An ancient recipe: “Pancakes with milk and yeast”

Pancakes made with milk and yeast are a classic of the genre, this is a traditional Maslenitsa dish - Russian pancakes, the taste of which is uniquely cozy. Lush, spongy and goes well with any preferred fillings.

Ingredients:

• premium wheat flour - 330 grams;
• fresh milk - 550 milliliters;
• chicken egg - 1-2 pieces;
• butter - - 25 grams;
• granulated sugar - 20 grams;
• baker's yeast - 7 grams;
• salt - to taste.

According to the old recipe, “Pancakes with milk and yeast” are prepared as follows:

1. Prepare premium wheat flour: sift through a fine sieve and place in a deep bowl.
2. Heat the milk without boiling and pour a small amount of it to dilute the yeast, add dry yeast to it and let it sit for about 10 minutes. Place the raw yeast in warm milk, crumbled - it will take up to 20 minutes to dilute.
3. In the remaining milk in a deep bowl, dilute sugar, salt and pour in the already prepared milk with yeast while stirring. Next, beat in the raw chicken egg and gradually, continuing to stir, add flour, add melted butter and it is better to beat the whole mass with a mixer until it becomes liquid sour cream.
4. Leave the container with the dough prepared in this way in a warm place for 3-4 hours, stirring it occasionally.
5. Like everything else, pancakes with milk should be baked in a hot frying pan, previously greased with oil, pouring the dough with a ladle while shaking it so that the finished pancakes are up to 3 millimeters thick.

Pancakes made with milk and yeast are so tasty that they can be eaten without any additives, sweet or spicy, the participation of which is not excluded and will be your personal choice to taste.

6. Homemade recipe for milk pancakes with yogurt

There are never too many recipes for delicious pancakes, so this is the next one. Adding curdled milk to milk makes the pancakes especially soft and fluffy.

Ingredients:

• premium wheat flour - 2 cups;
• natural milk - 0.5 cups;
• curdled milk - 1.5 cups;
• vegetable oil - 45 milliliters;
• chicken egg - 2 pieces;
• granulated sugar - 0.5 cups;
• baking soda - 1 teaspoon;
• table salt - 1/4 teaspoon.

We prepare milk pancakes with yogurt according to a homemade recipe as follows:

1. Start by sifting the flour. Beat raw chicken eggs in a sufficiently capacious bowl with salt and sugar, add yogurt while stirring.
2. Gradually add sifted flour and soda to the resulting mixture, stirring. You can also use a whisk to bring the dough to a smooth, lump-free liquid mass, but it is better to use a mixer, which will definitely eliminate all the lumps with the best result in all respects.
3. Let the finished dough, covered with a napkin, stand for half an hour to thicken, then dilute it with a small volume of boiled water to bring it to the state of liquid sour cream and pour in vegetable oil.
4. The process of baking such pancakes with milk and yogurt is no different from all other recipes. A hot cast-iron or thick-bottomed stainless steel frying pan, greased with oil for the first pancake, into which the next portion of dough is poured with a ladle, which should spread in an even layer over the frying pan and fry on both sides until cooked.

Serve, as usual, all pancakes, with all sorts of hot additives, as a sweet dessert or a meat dish, if you wrap fried minced meat in them - everything should be incredibly appetizing.

• The cause of tearing pancakes is most often a lack of flour in the dough. You should add it in small portions so as not to go to the other extreme - to its excess, when the pancakes come out too dense and thick. If such a problem occurs, adding a small amount of warm milk will help.
• Pancakes for wrapping the filling can be baked only on one side, on which you can place it. The second side will be baked in the oven or in a frying pan along with the filling.
• To prevent the pancakes from turning out “rubbery,” you don’t need to beat the dough for too long.
• When adding soda to the dough, make sure that there are no lumps left. Otherwise, bitterness from the taste of excess soda may remain in the finished pancakes.
• When adding raw eggs to the dough, you need to maintain an optimal balance: too much eggs turns the pancakes into an omelet, and too little leads to the pancake breaking when turned over.
• Excess sugar in pancake batter leads to pancakes burning and even sticking to the pan, especially from the edges.
• You can't spoil porridge with oil, but pancakes with too much oil in the dough turn out to be too cloyingly fatty.

Pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than those made with kefir, and in addition, they are incredibly tasty!

It’s not at all difficult to bake pancakes with milk; there shouldn’t be any difficulties. There are quite a few test options, in this article I will offer you the best of them.

To prepare dough for pancakes with milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the frying pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If the pancakes are planned with or without a sweet filling, you can optionally add it to the dough vanillin on the tip of a knife.

There should not be too much sugar in the dough, otherwise the pancakes will simply burn in the pan!

Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a frying pan; this requires some experience and skill.

We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% of success!

And it doesn’t have to be cast iron the old fashioned way. Modern versions of pancake pans with non-stick coating are no worse. The main thing is that the frying pan has a flat, thick bottom and heats up evenly over the fire.

Each pan requires a certain amount of dough, depending on its diameter. Pour the batter for baking pancakes with milk into the center of the frying pan, allowing it to spread evenly over the entire plane of its surface.

The process of baking pancakes is not a quick process, so be patient. There are housewives who bake in two pans at the same time, but in this case things will go faster. But here you need experience, you absolutely cannot be distracted and move away from the stove.

In order for the dough to turn out without lumps, the flour must be sifted when adding it to the dough. When mixing pancake dough with milk, feel free to use a mixer to thoroughly combine the dough ingredients.

The pancake dough should sit in a warm place for 30-40 minutes before baking; this is a necessary condition for the success of the pancake event. Only choux pastry does not require any proofing time.

Classic recipe for pancakes with milk

As a rule, with the classic execution, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is heated a little, and cold eggs are beaten with salt until foamy.

There are several ways to knead dough with the same set of ingredients. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.

In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are beaten together with milk, sugar, butter, salt and flour. Each option is possible as a method, the main thing is the absence of lumps in the dough.

And in each version, the pancakes have a slightly different appearance, but they always turn out delicious.

You will need:

• 500 ml milk
• 3 pcs. selected egg
• 250 g flour
• 1 tbsp. l. vegetable oil
• 1 tbsp. l. granulated sugar
• 1 pc. salt
• mixer

Cooking method:

Beat eggs, sugar and salt with a mixer

Add milk and mix

With the mixer running, add flour and mix until smooth.

Add vegetable oil so that the pancakes do not burn while baking.

Apply a thin layer of oil to the frying pan with a brush and heat it well over the fire.

Using a ladle, pour the dough into the middle of the pan, stretching the dough in a circular motion over the entire surface, bake over medium heat

After the pancake is browned on one side, flip it over with a spatula

We stack pancakes and treat our friends and family!

Bon appetit!

Thin pancakes recipe with holes

Sometimes you really want thin pancakes with milk with lots of holes, like woven lace! Nothing could be simpler.

This recipe contains sour cream and kefir along with milk. The latter add softness and tenderness to the pancakes.

And baking powder is responsible for the many holes. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!

You will need:

• 400 ml milk
• 3 pcs. selected egg
• 2 tbsp. flour
• 100 ml kefir
• 1 tbsp. l. sour cream
• 2 tbsp. l. granulated sugar
• 1 tsp. baking powder for the dough
• 3 tbsp. l. vegetable oil for dough
• vanillin on the tip of a knife
• salt to taste

Cooking method:

1. Beat eggs with sugar and salt using a whisk (or mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
2. Sift flour and baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough sit for a while, then stir vigorously, repeat if necessary.
3. Pour in vegetable oil and a little vanillin for taste and aroma.
4. Let the dough sit for 30 minutes, it's ready - it's time to bake pancakes. The dough should have the consistency of very liquid sour cream, and it should “stretch” from the ladle.
5. Grease the frying pan with vegetable oil with a brush and heat it well. Pour the dough into a ladle and spread it evenly over the surface to the edges. Cook over heat until pink on one side and turn over to the other.
6. You will get thin pancakes with a hole, lay them out in a stack while baking, cover with a towel and let sit.

Bon appetit!

Lacy pancakes with milk and boiling water

What lacy and unusual milk pancakes can you bake using this recipe! Tender and incredibly tasty, they just melt in your mouth! The recipe is simple and it’s up to you to bring it to life!

The pan for pancakes should be well heated and during the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.

The frying pan must be thinly greased before each pancake without removing it from the heat. This can be done using a foam sponge or silicone brush. Some housewives grease the frying pan with a piece of lard and vegetable oil. If the pan is not greased at all, then the pancakes may stick, will have a different appearance, and the taste will also change.

You will need:

• 500 ml milk 2.5-3% fat
• 3 pcs. selected chicken egg
• 280 g wheat flour
• 2 tbsp. l. granulated sugar
• 1 tsp. salt
• 150-200 ml boiling water
• 3 tbsp. l. vegetable oil

Cooking method:

Beat eggs with salt and sugar

Add 250 g milk

Sift the flour, adding the entire amount gradually in parts

We get a dough thicker than pancakes

This is done to prevent lumps from forming.

Now add the remaining milk and knead the dough.

Add vegetable oil, mix

Add boiling water to the dough, while stirring the mixture vigorously

The dough will become liquid, more elastic, and the pancakes will be lacy

Heat the frying pan well and grease it with a thin layer of vegetable oil.

We take a small amount of dough into a ladle, begin to pour it into the frying pan approximately in the middle, holding the frying pan by the handle, while at the same time making a smooth circular movement with our hand, distributing the dough over the entire surface

Carefully turn the pancake over in the pan, lifting it with a wooden spatula

We spread each pancake on one side with butter as soon as we remove it from the pan

Whether or not to grease the pancakes with butter at the end is, of course, your choice. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the frying pan before each pancake, and the third time we apply the oil while the pancake is warm. Counting calories!

Bon appetit!

Recipe for traditional custard pancakes

Custard pancakes made with milk are very tender, surprisingly soft and have an even texture. Excellent for a variety of fillings, they have a neutral taste in terms of salt and sugar.

You will need:

• 600 ml milk
• 2 pcs. egg
• 300 g flour
• 100 g boiling water
• 30 g butter
• 4 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 2 tbsp. l. granulated sugar

Cooking method:

Whisk eggs, sugar and salt

Sift all the flour into the egg mixture

Mix until we get a lumpy and very thick dough.

Add a glass of milk and whisk to form a creamy dough.

This method eliminates the presence of lumps in the dough.

Place the frying pan over medium heat to warm up thoroughly.

Meanwhile, add boiling water to the mixture and quickly mix the dough with a whisk, brewing it

Add vegetable oil, mix

The dough has a liquid consistency

Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom

Turn the pancake over to the other side from one edge with your hands or a spatula

We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture

Grease each pancake with butter

Stack the pancakes! Let's help ourselves!

Bon appetit!

Thin milk pancakes recipe with holes with boiling water

The recipe for custard pancakes is an excellent option for beautiful pancakes on weekdays and on holidays. And the secret of many holes is adding soda or baking powder.

They turn out thin, tender and very tasty! It’s not difficult to prepare them; any housewife can do it. If you like such wonderful pancakes, then this recipe is for you!

You will need:

• 250 g flour
• 200 g milk
• 2 pcs. egg
• 1 tsp. baking soda
• 100 ml boiling water
• 1 tbsp. l. sugar
• 3 tbsp. l. olive oil
• 1 pc. salt

Cooking method:

1. Mix eggs, salt and sugar with a mixer until light foam
2. Add a glass of milk to the resulting mixture and soda, slaked with boiling water in a spoon, mix
3. Next, pour flour into the mixture through a sieve, mix
4. Pour in boiling water and beat the dough intensively until all the lumps dissolve.
5. Add olive oil and let the dough rest for 10 minutes
6. In the meantime, put the frying pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
7. Distribute the batter evenly over the pan in a circular motion, fry the pancake on both sides until golden brown.

The results are very beautiful and delicious pancakes! Bon appetit!

Video recipe. Lacy pancakes with milk

You will need:

• 300 g milk
• 6 tbsp. l. wheat flour
• 3 pcs. egg CO
• 0.5 tsp. table salt
• 2 tbsp. granulated sugar

Fluffy yeast pancakes with milk

Delight your loved ones with fluffy and light yeast pancakes! Such a delicious miracle in holes is made with the help of baking powder and yeast.

Please strictly follow the recipe and you will certainly succeed. Such pancakes require a little patience; the yeast dough must stand and show itself in all its glory. Good luck!

You will need:

• 350 g flour
• 450 g warm milk
• 2 pcs. egg
• 1.5 tbsp. l. granulated sugar
• 1.5 tsp. dry yeast
• 1.5 tsp. baking powder
• 60 ml vegetable oil
• 1/2 tsp. salt

Cooking method:

Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves

In a deep bowl with plenty of reserve, beat the remaining sugar, eggs and salt with a mixer.

Add yeast to the egg mixture and mix with a mixer

Pour in some of the pre-sifted flour and add baking powder, mix

When the dough already contains more than half of the flour, pour in vegetable oil.

The dough turns out to be quite thick, cover the bowl with a towel and put it in a warm place for 30 minutes

After a while, the dough will double in size in the bowl and it will bubble well, the yeast is doing its job

If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously

Heat a pancake pan over medium heat and apply vegetable oil to its surface with a brush.

We will bake small pancakes, pour out a small amount of dough and give it a round shape using a ladle

We wait for the pancake to brown, turn the pancake over to the other side using a spatula

The pancake turns out fluffy and lacy, bake it on the other side, remove it from the pan with a spatula

Continue baking the rest of the pancakes

Place all the pancakes in a stack and let them stand under a towel.

Bon appetit!

Recipe for delicious pancakes with sour milk

Pancakes with sour milk are an option for those who don’t particularly like sweets. Such pancakes turn out to be very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!

The structure of the pancakes itself is plastic and at the same time soft. Pancakes made with sour milk go perfectly with a variety of fillings. They are easy to work with, stuffing them and giving them the desired shape, they do not tear or break.

How to make your own sour milk? Nothing could be easier! Pour natural milk into a glass container, throw in a piece of bread and put it in a warm place, even in the sun. In a day (or faster) you will see for yourself how the transparent whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and refrigerate it. Sour milk is ready!

You will need:

• 300 ml sour milk
• 1-2 tbsp. l. granulated sugar (or powdered sugar)
• 1/2 tsp. table salt
• 250 g premium wheat flour
• 4 tbsp. l. vegetable oil
• 300 ml boiling water steep
• 2 pcs. selected egg
• 40-50 g butter
• 1 tsp. baking powder
• Vanillin on the tip of a knife (optional)

Cooking method:

Using a mixer or whisk, combine eggs with sugar, salt and vanilla to flavor. For a neutral taste of pancakes, 1 spoon of sugar is enough, if you like it a little sweeter, throw in all the sugar. Instead of sugar, it is better to use powdered sugar. Beat until the sugar grains dissolve.

Shake the sour milk until smooth, heat until warm, and pour into the egg mixture.

Combine the sifted flour with baking powder and add it to the mixture in parts, stirring with a mixer at low speed to break up the lumps.

Pour boiling water into the dough in a thin stream, while vigorously stirring the mixture, then pour in vegetable oil.

Pancakes can be baked immediately; the choux pastry does not require additional time; the pancake batter should be homogeneous, viscous and flow from the pan in a thin stream.

Heat the pan well, apply vegetable oil with a brush (or a piece of lard, half a potato), which must be periodically renewed in the pan.

We bake pancakes over medium heat; the hotter the pan, the more holes there will be.

After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it briefly on the other side.

Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. Let the stack of pancakes rest under a towel until warm.

Bon appetit!

Video recipe for thin and tender pancakes