Classic recipe for yeast-free pancake dough

• 2 glasses of milk or water
• 1.5 cups flour
• 2 eggs
• 1 tbsp. l. Sahara
• 0.5 tsp. salt
• 2 tbsp. l. vegetable oil

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour - this will make the pancakes soft. Liquid ingredients It is worth adding in a thin stream to the flour, mixing everything, avoiding lumps.

To make pancakes with “holes,” add a little sparkling water to the dough. It is also worth pouring sunflower oil into the dough - it will add elasticity, improve the consistency of the dough, so that it will spread better in the pan, and the pancakes will not burn during frying.

1. Use wheat flour premium fine grinding.
2. The milk must be warm.
3. Skimmed milk It's better not to use it.
4. For thin pancakes, the batter should be liquid.
5. How more eggs you add to the dough, the denser and tougher the pancakes will be.

Source: rinata.uz

Secrets and tricks of frying pancakes

Let the dough rest before frying. Leave it for about 15 minutes - this will improve the strength of the pancakes and they will not tear during the turning process.

You need to fry pancakes in a hot frying pan, greasing it with butter or vegetable oil. A cast iron skillet works best. The main thing is that the bottom is smooth and thick, and the dough does not stick to it.

Pour the dough into a ladle, holding the pan in your left hand, and quickly spread the dough over the entire area with deft movements. Our goal is thin pancakes, so you don’t need to pour a lot of batter.

Wait until the pancake becomes golden brown on the bottom and matte on the top, and carefully turn it over with a thin wooden spatula or a knife with a blunt rounded tip.

Grease the finished pancake butter– this will add a little flavor, juiciness, and the pancakes will not stick to each other.

New cast iron frying pan To bake pancakes you also need to “cook”. Namely: first pour salt into the frying pan so that it completely covers the bottom, and heat it, stirring, for 20 minutes. After this, pour in the salt, let it cool, and then rinse and dry the pan thoroughly. Next, grease it outside and inside with vegetable oil and bake in the oven at 180 degrees for about 30 minutes. After the pan has cooled down, it is completely ready to prepare thin and beautiful pancakes!

Not everyone can make thin pancakes with milk. The dish is quite capricious, requiring dexterity and culinary skills. Housewives often end up with a lumpy pancake, and not just the first one. It happens that pancakes tear in the frying pan or are not as tender and tasty as we would like. To avoid these incidents and bake truly delicious thin pancakes, must be adhered to the right technology preparations, and also use products in certain proportions.
The most important thing is to prepare the pancake dough to the desired consistency. Too much batter will tear in the pan, and if it is thick, the pancakes will come out dense, rough and thick. Qualitative pancake dough its consistency should be moderately pourable, like fresh liquid honey.
To prepare pancakes, it is better to have a special pancake pan with a non-stick coating in your kitchen arsenal. Cooking with such a device is a pleasure - pancakes do not stick to the surface of the pan, they are evenly fried and do not require large quantity oils You will also need a deep pan for the dough, a wooden or metal spoon, a ladle and a spatula for turning pancakes. With ours step by step photos and detailed cooking tips thin pancakes Any housewife can do it.
From specified quantity ingredients yields 20 thin pancakes, the preparation of which takes only 40 minutes.

Taste Info Pancakes

Ingredients

• Milk – 2.5 tbsp;
• Vegetable oil – 3 tbsp;
• Flour – 1.5 tbsp;
• Egg – 3 pcs.;
• Sugar – 3 tbsp;
• Salt – 1 tsp.

How to cook thin pancakes with milk, recipe with step-by-step photos

Beat eggs into a deep bowl or pan, add salt and sugar. The proportions of salt in the recipe are relative. If you plan to put in pancakes sweet filling, then reduce the amount of salt by half.

Using a whisk, beat the eggs well until the sugar grains are completely dissolved.


Heat the milk on the stove or in the microwave to about 38 degrees. Then pour half the portion into egg mixture. Stir.


While stirring the mixture with a whisk, add in small portions wheat flour. You need to beat the dough so intensively to remove all the formed lumps. The result should be a very thick, smooth mass.


Add the remaining milk to the dough.

Be sure to add odorless vegetable oil to the dough. It will give the pancakes softness. It will also allow you to bake thin pancakes without the hassle of sticking to the pan.


To prevent the first pancake from turning out lumpy, before cooking you need to thoroughly heat the frying pan on the stove, and then grease it with any fat: butter, sunflower oil, a piece of unsalted lard. After this, scoop up the dough with a ladle, pour it onto the middle of the surface and quickly rotate the pan in a circle so that it is evenly distributed in a thin layer. Fry the pancakes on both sides until golden brown.


You can serve thin pancakes with milk as follows: independent dish, pouring jam, honey, condensed milk or sour cream. You can wrap any filling inside.

Some useful tips for the hostess:

• If the dough does not beat well and there are lumps in it, then run through it with an immersion blender.
• If you start baking pancakes, but they turn out too thick, then add half a ladle of water, then stir the dough thoroughly.
• If you leave the pancake dough to stand for a while at room temperature, it will become more homogeneous and frying pancakes is a little easier.
• The easiest way to grease a frying pan is with a pastry brush; you only need a little oil, spread a few drops over the surface and immediately pour in the dough. For convenience and to avoid pouring a lot of oil into the frying pan, pour it into a small bowl and place a pastry brush there.
• Fry over medium heat for small pancakes They will fry for too long, they will burn on too much, or they will not bake evenly.
• Don't go far and keep an eye on the pancakes, remember that thin pancakes fry quickly. After you turn it over to the other side, the count goes on in seconds, after about ten to twenty seconds, remove the pancake, immediately place it on a plate and grease it with oil.

Thin pancakes with milk - favorite dish all family. Cooking recipes delicious pancakes many, we have collected for you only the best, proven methods for preparing dough for pancakes with milk. It's simple and quick to prepare and it turns out delicious. Get ready to record!

Ingredients:

• 500 ml milk,
• 300 g flour,
• 3 chicken eggs,
• 15-20 g sugar,
• 1⁄2 tsp. salt,
• 1-2 tbsp. vegetable oil.

Preparation:

Break the eggs into a bowl and whisk with salt and sugar. Pour in a glass of milk, stir well and add flour. It is advisable to stir with a mixer, then there will definitely be no lumps.

After this, pour in the remaining milk and mix thoroughly. Leave the dough for 10-20 minutes for the flour to swell, then add oil, stir, and you can fry the pancakes.

Heat the frying pan, grease it with oil and pour in enough dough to cover the bottom of the pan with a thin, even layer. When the edges of the pancake are browned, carefully lift it with a spatula and turn it over to the other side.

If the pancakes will be stuffed, fry them on one side, then place any minced meat on the fried side, wrap it in an envelope and fry in oil until golden crust.

Custard pancakes with milk with holes

A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.

Ingredients:

• milk – 1 l
• egg – 3 pcs.
• wheat flour - 2.5 cups.
• granulated sugar – 3 tbsp.
• salt – 0.5 tsp.
• baking soda – 0.5 tsp.
• Refined sunflower oil – 7 tbsp.

Preparation:

All products included in the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.

Pour milk, eggs into a bowl, granulated sugar, salt and oil. Beat with a blender, mixer or whisk.
Then add previously sifted flour into the resulting mixture in small batches.

After this, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.
Pour into the hot pancake batter in a stream and continuously beat the mixture with a mixer. We get choux pastry for pancakes.

Fry pancakes in a frying pan on both sides. If the pan is without non-stick coating, then lubricate it with oil.
Most holes are formed when pancakes are baked in a well-heated frying pan, on high fire. However, you need to do everything very quickly, otherwise the baked goods may burn.

Super thin pancakes with milk

Pancakes baked according to this recipe turn out very, very thin, elastic and tasty. This amount of ingredients makes 12-15 pancakes measuring 20 cm.

Ingredients:

• Half a liter of milk
• Flour - 4 tbsp. with a large slide (~ 150 g)
• Starch - 4 tbsp. (~100 g)
• Eggs - 4 pieces
• Vegetable or melted butter - 30 ml.
• Sugar - to taste
• Salt – 0.5 teaspoon

Preparation:

To make pancakes without small holes, you need to prepare the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar.

Add eggs to the dry mixture and stir. Gradually pour in, stirring constantly, warm milk.
Knead the dough thoroughly to remove any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve.

Add oil. Stir everything well again. As a result, you will end up with a fairly runny dough. Let it sit for 30 minutes.

This will allow the gluten in the flour to swell and your pancakes will be more elastic and will not tear when baking.
Grease the pan with oil only for baking the first pancake. All the rest are in a dry frying pan.

Custard pancakes with milk and boiling water

Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and unusually tasty.

Ingredients:

• 2 stacks milk,
• 3 fresh eggs,
• 1.5 stack. flour,
• 1 stack boiling water
• 3 tbsp. vegetable oil,
• 20 g sugar,
• 1⁄2 tsp. salt.

Preparation:

Beat eggs with salt and sugar with a mixer at low speed. Add a glass of milk, all the flour, butter and mix until smooth. Pour in the remaining milk and stir again.

Then turn on the mixer at maximum speed and, without ceasing to stir, pour into the dough boiling water. Let stand for 10 minutes and bake pancakes in a hot frying pan as usual.

Yeast pancakes with milk

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.

Ingredients:

• milk - 1 cup.
• boiling water - half a glass.
• fresh yeast – 10 g
• wheat flour - 2 cups.
• granulated sugar – 3 tbsp.
• salt - a pinch
• Unscented sunflower oil – 2 tbsp.

Preparation:

If you add half a glass of milk more, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough for pancakes it must ferment, and for this you need at least 30 - 40 minutes

Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.

Then add the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should look like thick sour cream. Cover the dish with a lid and leave in a warm place for half an hour.

After this, pour a stream of boiling water into the dough and mix. Add oil and knead again until smooth. The dough for thin pancakes with milk is ready, you can start baking.

Despite the fact that these milk pancakes are eggless, they are still soft, not “rubbery”, due to the yeast base and boiling water.

Chocolate pancakes

Ingredients:

• sugar - 20-30 g
• milk - 3 tbsp.
• flour - 300 g
• cocoa - 2-3 tbsp.
• eggs - 2-3 pcs.
• vegetable oil - 2-3 tbsp.
• salt - a pinch

How to bake pancakes:

Beat eggs with salt and sugar. It is better to prepare the pancake dough in a blender: it will turn out quickly and efficiently, homogeneous, without lumps.

Then pour a glass of milk into the resulting mixture and beat again. Add flour, whisk until no lumps remain. Continuing to beat, gradually pour the remaining milk into the dough. The mixture will be quite liquid.

Now you can bake pancakes. The dough should be different colors. Therefore, pour a third into a separate container - this is to create patterns for future pancakes. Add cocoa to the rest and mix very well so that the pancake batter becomes homogeneous, without lumps.

Heat the frying pan well, pour in a little oil, distribute evenly in the pan and heat. Pour in a little, literally 1⁄2 scoop and distribute throughout the pan. Bake a little.

Use a teaspoon to scoop out a little dough and draw random patterns on the pancakes. Then flip the pancake over and fry the other side. Remove from heat, roll them up with the patterned side up and serve warm, although cold pancakes are also extremely good.

When frying chocolate pancakes In milk, oil should be poured only once, while frying the first pancake. You don’t have to add any oil afterwards, the pancakes won’t stick.

Delicious cheese pancakes

Ingredients:

• 30-40 ml olive oil
• 250 ml milk
• 1 tbsp. wheat flour
• 2 tbsp. l. sugar
• 1 tsp. salt
• 100 g hard cheese
• 3 pcs. chicken eggs

How to cook:

1. To prepare cheese pancakes, prepare all the ingredients and place them on the table in advance.
2. Combine milk with sugar and eggs. Add a little salt.
3. Add flour. Mix.
4. Add cheese grated on a fine grater.
5. Add sunflower oil. Mix.
6. Bake in a hot frying pan on both sides until golden brown.
7. Ready pancakes serve with sour cream.

Thin pancakes made with milk, soda and citric acid

Ingredients:

• 750 ml milk,
• 3 raw eggs,
• 2 stacks flour,
• 1-2 tbsp. Sahara,
• 2-3 tbsp. vegetable oil,
• 1 tsp soda,
• 1 tbsp. lemon juice,
• a pinch of salt.

Preparing thin pancakes:

Mix eggs with sugar and salt. Whisk. Sift the flour and gradually add it to the egg mixture. Dilute the baking soda in a spoonful of water and pour it into the dough, stir.

Add lemon juice and butter, mix and leave the dough for 10-15 minutes. Heat a frying pan and start baking pancakes in vegetable oil. They turn out openwork with holes and ruddy.

Video: thin, lacy homemade pancakes with milk

Secrets of making thin pancakes

1. The dough for such pancakes is quite liquid. It looks more like water. Don't try to thicken it by adding flour or starch.
2. When frying pancakes, it is very important to choose the right temperature regime. Pancakes should fry quickly enough. If the pancake is frying for too long, increase the heat on the stove.
3. If you do not have enough experience in frying pancakes, start with a frying pan with a smaller diameter because... the larger the diameter of the pan, the more obvious they become possible problems.
4. The super thin pancake recipe is designed to produce very thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour just enough batter to cover the pan with a thin layer.
5. dough with added starch is less “dense” and breaks more easily during baking than regular dough for pancakes, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
6. Since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.

Hello dear!

This article is published on the eve of Maslenitsa, and what else to write about if not about pancakes) Today I have thin pancakes with milk.

A few months ago, I finally found a recipe that suited me completely, and the quality of the pancakes delighted me! Now these are my signature pancakes that I usually make for breakfast on the weekends, my husband and son love them. Everyone I treated liked them, and they’ve already asked me for the recipe three times.

What's good about these thin pancakes with milk?

• The most important - quality finished product . The pancakes are easy to make thin, the dough does not resist you and does not tear. Very nice dough texture. Tender, not rubbery, not dry. Delicious!
• Very easy to prepare dough, because ingredients are precisely measured. This is important when you are just learning how to bake pancakes and don’t know what the consistency of the dough should be. This also matters when you have a lot of other things to do and little time. Then you measure out flour, milk, butter without thinking, and the result is always equally good.

Ingredients for thin pancakes with milk

• 2 eggs
• 1 tbsp. l. sugar (you will get a neutral taste, if you want sweeter pancakes, add 2 or 3 tbsp.)
• 1 tsp. salt without top
• 500 ml milk
• 500 ml of water (add 250 ml to the dough immediately, boil the remaining 250 ml)
• 400 g flour (it is advisable to sift the flour)
• 0.5 tsp. soda
• 30 g butter

Thin pancakes with milk. Calorie content per 100 g: proteins - 5 g; fats - 3.9 g; carbohydrates - 23.3 g; calories - 150.7 kcal.

How to bake thin pancakes with milk

I highly recommend using real, high-quality butter! It gives a creamy flavor to pancakes, a golden hue and such nice smell ghee.

First, prepare the liquid and dry ingredients.

Pour 500 ml of milk + 250 ml of water into one container. Sift 400 g of flour into another container.

In a bowl for pancake dough break 2 eggs, add 1 tbsp. l. sugar, 1 tsp. salt, mix well with a mixer or whisk.

Pour about half of the mixture of milk and water into the bowl, then gradually add flour and stir so that there are no lumps.

When the dough becomes so thick that it is difficult to stir, pour in the remaining liquid and add the remaining flour. Mix to form a smooth, homogeneous dough.

Measure out 250 ml of water and boil. While the water is boiling, prepare an empty mug, baking soda, a teaspoon and a whisk, as further actions must be quick.

Pour boiling water into a mug, immediately pour 0.5 tsp into it. soda and stir quickly.

Pour boiling water and soda into the dough and quickly mix with a whisk.

Now leave the dough alone for a few minutes. During this time, the gluten of the flour will swell and if there are still small lumps left, they will dissolve.

While the dough is resting, take a frying pan and put 30 g of butter on it. Place on the fire to melt the butter.

It is best to use a special pancake pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, it is very convenient to work with. You can have two of these frying pans at once and bake on two burners at the same time - it will be even faster.

Pour the melted butter into the dough and mix with a whisk.

Return the pan to the heat and heat well over high heat until smoking appears. As soon as you notice the first light smoke, it’s time to bake pancakes!

Pour the dough only onto a very well-heated frying pan.

The first pancake will be a test one: it will collect the remaining oil from the frying pan, will be the fattest and not the most beautiful. You can also keep track of how much batter you need to pour into a ladle for one pancake.

We scoop up the dough with a ladle. Pour into the frying pan, tilting it in different directions with the other hand so that the dough is evenly distributed in a circle.

You can see how the holes on pancakes, beloved by many, appear.

When there is no pancake left on the surface batter- turn over with a spatula.

The other side bakes even faster, 15 seconds is enough.

We shift ready pancake on a large plate. You can do this with a spatula, or you can simply tilt the pan over the plate and the pancake will slide off on its own.

No need to grease the pan anymore! The pancakes will not stick.

Ready-made pancakes can be greased with a piece of butter. There are many lovers who think it tastes better this way. But it’s also higher in calories. So it’s up to you to decide. I don't lubricate.

The rest of the pancakes turn out smoother and neater.

This way, one by one, you get about 25 pancakes (in a frying pan with a diameter of 20 cm).

We eat them with jam, condensed milk, yogurt...

Our favorite weekend breakfast, when no one is in a hurry in the morning, the whole family is together and the kitchen is so crowded

I write about pancakes with special love. It seems to me that this is some kind of special food. More than once I have heard adults, recalling happy moments of childhood, talk specifically about the pancakes that their mother or grandmother baked. And they grabbed them and ate them almost from the frying pan. A very cozy, family-friendly delicacy that unites both adults and children at one table...

But successful pancakes are not only good recipe. You can't do without skill either. And if you are just learning how to bake them, then you need to be prepared for the fact that the result will not please you right away.

But then cooking pancakes can become a pleasant and even meditative process. At least that's how it was for me. Perhaps on this moment Cooking pancakes is the most enjoyable thing for me to do in the kitchen.

I sincerely wish you to find your very best recipe pancakes! I wish you to find your tricks and secrets of cooking, cook with love and pleasure!!

All the best to you!

P.S. More interesting articles for you:

And before our favorites were American thick pancakes -

I have long had a dream - to bake a tall stack of pancakes, luxurious, like in the most gorgeous photos on the theme of Maslenitsa!

But so far it has been possible to reach the desired height only once. The fact is that when we bake pancakes, no matter how much we put on the dish - and for some reason their quantity remains the same! In my opinion, this is the main indicator delicious baked goods:) So we love pancakes very much, even more than pancakes.

I've tried many pancake recipes - lush, plump ones made with kefir, lacy yeast ones, thin, lacy ones made with milk, and even patterned pancakes in the form of drawings! They are all good in their own way, delicious with with different fillings and on their own. And recently I came across a very simple and easy recipe pancakes with milk. So successful that I baked a full batch twice that day!

Imagine: the pancakes are thin, full of holes, and most importantly, they are a pleasure to remove from the frying pan! They don’t stick to the pan, they turn over very easily, there is a minimum amount of ingredients, compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend it.

Ingredients:

• 3 glasses of milk (glass = 250ml);
• 3 eggs;
• 2 tablespoons sugar (or 1 if the filling is unsweetened);
• 2 cups of flour;
• 1 teaspoon of soda;
• a tablespoon of lemon juice;
• a pinch of salt;
• 2-3 tablespoons of sunflower oil.

Dough for pancakes with milk:

Add salt and sugar to the eggs.

Beat with a mixer for a minute until fluffy.

Gradually, in 3-4 steps, stirring all the time, sift the flour into the dough one by one...

Half a glass of flour - mixed - half a glass of milk - mixed - flour again until we add everything. If there are any lumps in the dough, don't worry, I just beat the dough with a mixer after I've added all the milk and flour and it becomes fluffy and smooth, without any lumps!

Add a teaspoon to the dough baking soda, squeeze a little lemon juice into it and mix.
As I recently learned, it is better to mix the baking soda with the last portion of flour and sift everything together into the dough, mix, and then pour lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.

Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.

The dough turns out liquid, pourable, and if it seems too liquid to you, do not give in to the temptation to add flour to it! The dough for thin pancakes should be like this, as you will see when you start baking.

Grease the frying pan sunflower oil(we grease it, not pour it, as for pancakes!) only before the first pancake, then there is no such need - the pancakes themselves come off perfectly!

Heat the frying pan well over the fire, then pour the dough with a ladle, and with the other hand turn the frying pan so that the dough spreads over it in an even, thin layer. Holes instantly appear on the pancakes! Thin pancakes are baked instantly over a higher-than-average heat: make sure you turn them over in time!

We turn it over like this: we slide a wide spatula with a thin edge under the edge of the pancake (this is important, I have a metal spatula - it’s thin and removes it well, but a thicker plastic one doesn’t fit). We lift the pancake with a spatula (if necessary, be careful not to get burned, use the fingers of your free hand) and once! - turn it over to the other side.

A couple of tens of seconds - and the pancake was fried on the second side. Use a spatula to remove the pancakes onto a plate. They will be fattier and tastier if, after removing each one from the frying pan, grease it with butter.

So we baked many, many beautiful, rosy, thin pancakes!

It’s best to eat them right away, but you can make beautiful rose, or spring rolls, or nalistniki, or even pancake cake! These pancakes can be made chocolate - this is a separate recipe.