When you want something unusual and your soul asks for a holiday, prepare lace pancakes, tender, transparent, covered with small holes. The aerobatics are openwork pancakes with beautiful patterns that every housewife can make if she masters a few secrets. Thin lace pancakes will decorate the festive table.

How to prepare dough for lace pancakes

Sometimes the dough seems to be made correctly, but there are no holes. The pancakes come out ruddy, beautiful, but completely smooth and not porous. The fact is that the dough for holey pancakes is prepared in a special way, so remember the three main secrets of making delicious lacy pancakes.

First secret: dough with oxygen

Holes are formed from the saturation of the dough with air bubbles, which burst during frying, forming voids in the dough. This can be achieved in different ways, for example by kneading the dough with live yeast. However, dough with air bubbles can be prepared with anything - milk, kefir, whey or water, the main thing is to add slaked soda to it. The more soda you put in, the more holes there will be. But don’t overdo it, because pancakes with a soda flavor are probably not included in your plans. By the way, so that the soda is not felt in the pancake batter, be sure to extinguish it with vinegar and not in a spoon, but in a small cup, then less vinegar will be needed. Porous pancakes can be prepared without soda - with carbonated water, beer, koumiss, ayran or kefir, which is a product of lactic acid fermentation, so it contains gas. However, some housewives argue that kefir is still better to combine with soda. Sifting flour and beating the dough for a long time with a whisk or blender also gives excellent results.

The second secret is infusing the dough

While the oxygenated dough rests, air bubbles loosen it even more. In addition, the fermentation process continues and new bubbles are constantly formed. Therefore, it is recommended to leave the dough for an hour and then bake the pancakes.

The third secret is the liquid consistency of the dough

The thinner the layer of dough that you pour into the pan, the more openwork and transparent the pancakes turn out. It is clear that you cannot bake a thin pancake with holes from thick dough, you will simply end up with a thick and tasty pancake, which is also not bad, but now we are talking about lace pancakes. So, pancake dough, which resembles liquid sour cream in consistency, should be poured into the pan in a thin layer.

Recipe for lace pancakes with milk

Heat a little liter of milk, up to 40 degrees, add 3 eggs, ½ tsp. salt, 3 tbsp. l. sugar or a little less if the pancakes are served with savory filling. Beat the dough with a blender until fluffy, and then add 1 tsp. slaked soda and 3 cups of flour, continuing to beat - there should not be a single lump in the dough. At the very end, add 2 tbsp. l. vegetable oil and leave the dough for an hour. It should brew, become saturated with oxygen and become even more bubbly. Fry the pancakes on both sides in a hot, oiled frying pan, turning as soon as holes appear.

Pancakes on kefir with boiling water

Some housewives prepare pancake dough with boiling water, claiming that it is well saturated with oxygen, resulting in thin and delicate pancakes.

Beat 2 eggs well with a blender with a pinch of salt, and then, without stopping whisking, pour in a glass of boiling water. Do not be afraid that the eggs will curdle - this will not happen at high speed of beating, moreover, a very fluffy foam will appear. Don't stop and, while continuing to beat, pour in a glass of low-fat kefir. As you already understand, you need to continue whisking further. At the same time, add 1 tsp into the dough. slaked soda, then 1-2 tbsp. l. sugar and 2 tbsp. l. vegetable oil. With the blender running, add 1-1½ cups of sifted wheat flour in small portions until the dough resembles liquid sour cream. The pancakes turn out golden, lacy and very tasty.

Pancakes with holes in mineral water

Mix ½ liter of highly carbonated mineral water with a pinch of salt and 2 tsp. sugar, then add 3 eggs and 3 tbsp. l. vegetable oil. After thoroughly kneading, add 1 cup of flour and beat the dough with a whisk or blender until smooth. Soda is not needed in this recipe, since mineral water will saturate the dough with oxygen, and this will be enough to make lace pancakes.

Spongy yeast pancakes

Mash 30 g of fresh yeast well, dissolve it in a quarter glass of warm milk (50 ml), add 1 tsp. sugar, a pinch of salt and place the dough in a warm place. After half an hour, beat 2 eggs with 2 tbsp. l. sugar, pour the risen dough into them, stir well, combine with 950 ml of warm milk and 500 g of sifted flour. Beat the mixture with a blender and pour 2 tbsp into the dough. l. vegetable oil. Cover the bowl with the dough with a towel and leave for another 2-3 hours, stirring every 30-40 minutes once the dough begins to rise. It is enough to do this 3-4 times, and then you can fry the pancakes in a greased frying pan.

Openwork lean pancakes without eggs

Lacy pancakes can be baked without eggs. To do this, mix 2½ cups flour, 3 tbsp. l. sugar, ½ tsp. salt and soda. Add ½ liter of milk and 2 tbsp to this mixture. l. vegetable oil. Whisk everything well, and boil ½ liter of milk in a separate saucepan. Pour hot milk into the dough in a thin stream, stirring constantly, and then melt 65 g of butter in a frying pan and combine with the dough. Fry the pancakes in the same frying pan where the oil was heated, and it is advisable that it has a non-stick coating, otherwise the pancakes may stick.

Lacy pancakes with patterns: recipe with photos

Let's try to cook pancakes with beautiful openwork patterns. It's not as difficult as you think. The dough for thin lace pancakes for drawing in a frying pan can be made according to any recipe, so we will prepare it with milk.

Ingredients: 1 glass of milk, 1 tbsp. l. sugar, 2 eggs, 60 g flour, 1 pinch of salt, 2 tbsp. l. vegetable oil.

Cooking method:

1. Heat the milk, add sugar, salt and eggs.
2. Beat the mass with a blender until fluffy foam.
3. Add the sifted flour to the milk-egg mixture and beat thoroughly again so that there are no lumps left. The amount of flour can be increased or decreased until the dough resembles liquid sour cream.
4. Pour vegetable oil into the dough and stir well again.
5. Use a hot awl to make a small hole in the lid of a plastic bottle, pour the dough into it and screw tightly. You can use a ketchup bottle - at least you won't have to puncture it.
6. Grease a hot non-stick frying pan with oil and draw something very simple to warm up with, like a grate.

Hearts with curls look very beautiful and romantic. For children, you can draw something more interesting and funny to increase their appetite. Lacy pancakes can be served very beautifully and originally, for example, decorating the holes with berries. Beautiful openwork pancakes with a pattern look festive!

How to draw with pancake dough in a hot frying pan

Tip 1. Make sure there are no lumps in the dough, otherwise one of them will get stuck in the opening of the bottle and the pattern will not work out.

Tip 2. The hole in the bottle should not be very large and not very small - approximately 2–3 mm in diameter. Thin lines, of course, look more elegant, but such a pancake may tear when turned over.

Tip 3. Don't heat the pan too hot, otherwise the pancake will burn long before you draw it.

Tip 4. Draw quickly so that the pancake bakes evenly and does not have time to burn.

Tip 5. Connect curls together more often to make the pattern more stable.

If something went wrong...

Pancakes, especially lacy ones, are a delicate matter, and in the process of culinary experiments you may encounter difficulties. To avoid possible mistakes, you need to know some tricks.

Why do pancakes tear? Most likely, you did not let the dough sit, so the gluten did not have time to react with other ingredients. Maybe there are not enough eggs or flour in the dough, because when the moisture evaporates from the pancakes in the pan, almost nothing remains of them - it is impossible to turn such pancakes over. Excess sugar and vanillin also compromise the integrity of the dough, so don’t overdo it with additives. It’s better to add just a little sugar to the dough and serve the pancakes with sweet sauce.

Why do pancakes stick? A poorly heated frying pan can cause all the pancakes to turn out lumpy, and if the frying pan is not suitable for baking pancakes at all, it is better not to use it so as not to overheat the food.

Pancakes can also stick if there is no oil added to the batter. To make the pancakes appetizing and truly tasty, it is better to use high-quality oil. It is natural, without additives or preservatives and, most importantly, odorless!

Why do pancakes turn out dry and tough? A large number of eggs makes pancakes tough, although sometimes this is not even the case. Sometimes it’s difficult to explain why you follow a recipe, but the finished dough resembles rubber. There is an easy way to make lace pancakes tender and soft. As soon as the pancake is baked, grease it with butter, place it in a plate and cover it with another plate. Or place pancakes in a heap in a frying pan and cover tightly with a lid. The pancakes will smolder from their own heat, becoming softer and more tender.

Now you know how to make lace pancakes, all you have to do is practice. It is quite possible that you will have to prepare many unsuccessful openwork products until you become a real virtuoso of “pancake weaving”. Involve your children in pancake creativity - they will surely enjoy drawing funny faces on the pan with dough.

Small porous Moroccan pancakes made from foam dough with semolina are plump. Preparing this overseas dish is not at all difficult. These pancakes will appeal to all family members, even children who refuse to eat semolina porridge.

The most affordable ingredients are used for pancakes and they are baked with virtually no oil. The batter is thicker than traditional pancakes, so they are baked the same size as pancakes. When serving, the pancakes are not rolled so as not to spoil the appearance. The spongy Moroccan foam pancakes have a pale top because they are not turned over during baking. Due to the rather neutral taste, a little sugar is added to the dough. You can serve pancakes with absolutely any sauce: from sweet to salty.

Traditionally, porous pancakes with semolina are smeared with a sauce made from honey and butter. But if desired, you can eat them with anything: sour cream, jam or preserves, caviar. The dough for Moroccan-style pancakes is mixed with semolina, using almost twice as much flour as flour.

Step-by-step recipe for porous Moroccan pancakes with semolina

Ingredients:

• Semolina – 300 grams;
• Wheat flour – 150 grams;
• Water: approximately 600 ml;
• Chicken egg – 1 piece;
• Baking powder – 1 large spoon;
• Quick yeast - 1 small spoon;
• Sugar – 1 dessert spoon;
• Salt – 0.5 small spoon;
• Honey – 1 large spoon;
• Butter – 1 large spoon.

How to make Moroccan pancakes from foam dough with semolina

Pour semolina and sifted flour into a dough bowl.

Add salt, baking powder, sugar and yeast.

Mix dry ingredients.

Beat one egg into a bowl.

Pour in boiled water.

Mix dry ingredients with water until smooth. Leave the dough for 25-30 minutes.

To bake the first pancake, lightly grease the pan with oil. Make the fire small. Pour a small portion of the foamy dough into the pan; it will spread on its own. Pancakes quickly become porous with a lot of holes.

During baking, the holes become more and more numerous and the color of the Moroccan pancake changes from white to cream.

Damn it's ready.

Place the finished Moroccan pancakes on a clean towel to cool.

Sauce for Moroccan pancakes with holes

For Moroccan pancakes, you can make a sauce from honey and butter. To do this, put a spoonful of honey and a large spoonful of butter in a bowl. Heat. Remove from heat and stir.

Place the pancake fried side down and brush the top, porous side with sauce.

Grease the remaining pancakes, stacking them on top of each other.

Serve spongy Moroccan pancakes immediately to the table. Honey and butter soaked each pancake. They turned out incredibly tasty and tender.

Enjoy your meal!

Lush thick pancakes made from airy dough, hot and fragrant on your table will definitely bring the whole family together, and at the same time guests. What could be tastier for breakfast than freshly baked pancakes? What could be more beautiful than butter melting on their hot sides, sweet jam with berries or amber honey, airy snow-white sour cream, and maybe even condensed milk or chocolate in the company of fluffy fried pancakes. May people who are fasting or dieting forgive me, but nothing could be better for breakfast, despite the high calorie content.

We can cook or, but I don’t advise you to give up thick, fluffy pancakes.

When, if not during Maslenitsa week, is it worth trying them. In my family, for example, there is a tradition of organizing a pancake marathon for the entire Maslenitsa week with a big feast at the end. It's not very good for your figure, but it's a real family holiday. We always get together and eat fresh pancakes, it could be breakfast or even dinner, but always all together. Tradition.

But on any other day, thick pancakes are a real feast for the belly!

Fluffy pancakes made with dry yeast and milk

Thick pancakes have their undeniable advantages; you can get enough of 1-2 pieces. They are very filling and tasty, you don’t get as many of them as thin pancakes, which means you will spend less time cooking them. But at the same time the family is fed and happy. If desired, you can wrap the filling in thick pancakes, but thin ones are still more convenient. With fluffy pancakes, it is better to use those fillings that are placed on top or added directly to the dough. I'll tell you how to cook thick pancakes, but at the same time fluffy and even with holes.

You will need:

• milk - 1 liter,
• flour - from 2 glasses,
• egg - 1 piece,
• dry yeast - 1 sachet,
• sugar - 2 tablespoons,
• salt - 0.3 teaspoon,
• vegetable oil for frying.

Preparation:

1. In order to prepare yeast pancakes, of course, first of all you need to dissolve the yeast. In our case, the yeast is packaged dry, which means it will take some time to dissolve and start playing. It’s better to wait, but end up with fluffy pancakes. Pour about half a glass of milk into a bowl or mug and heat it slightly, add dry yeast and stir. Now set aside in a warm place for the yeast to dissolve. At least for five minutes.

2. Heat the rest of the milk in a saucepan. You can put it on the stove until it reaches a temperature of 36-38 degrees. Milk should not be hot, let alone boiled. Pour the prepared milk with yeast into the milk heated in this way. Add sugar and salt there.

3. Now sift the flour into the same pan. It is best to add it gradually, because it is difficult to tell the exact amount of flour in advance. The thickness of the dough depends on the quality of flour and the type of wheat. Sift about one glass, mix with a spoon or mixer at the lowest speed and see if the dough is thin or thick. The result should be a dough with a consistency reminiscent of slightly runny sour cream, not the kind that the spoon sits in, but the kind that drips down.

4. Break one egg into the stirred dough and stir a little more until it completely disappears into it. Now the dough needs to be put in a warm place so that it rises.

5. In order for the dough to rise, heat is needed. In the cold season, I place a pan with dough, covered with a lid, next to the radiator or even on it. And when it’s warm and the heating isn’t working, I briefly turn the oven on to the lowest temperature, just for a few minutes, so that it just starts to heat up. The inside of the oven should be comfortably warm when you put your hand in it, no heat, we're not going to bake our dough into a pie. In just 15-30 minutes, depending on the temperature and quality of the yeast, our dough will rise, possibly doubling in size.

6. Now is the time to bake thick pancakes. DO NOT stir the dough, otherwise it will fall and all the airy effect will be lost. It is in this form that it should be poured into a frying pan and fried. Take a large ladle for this, because the pancakes will be large.

Don't forget to add vegetable oil to the frying pan, because we didn't add it to the dough and the pancakes may burn. It is very convenient if you have two suitable frying pans, the main thing is that the temperature of the burners is the same. Pancakes are baked over medium heat.

7. As soon as the first side of the pancake becomes a little matte and clearly thickens, that is, not raw and not liquid, but a blush appears around the edges, then it’s time to turn over our fluffy thick pancake. Take a large, handy spatula and carefully turn it over. If the pancake tears, it means it may not be baked yet. A baked pancake will not tear because it is quite dense and elastic.

By the first pancakes you can judge whether the burner is at the correct temperature; if it is too hot, the pancakes will turn black on the outside, but will not have time to bake inside. Turn down the heat if you see this. If the pancake is golden and dense, then everything is fine.

Stack the finished pancakes. You can put a piece of butter on each pancake and it will melt and be absorbed on it. This will make your pancakes taste simply amazing!

According to this recipe, the pancakes turn out to be thick, fluffy, and delicious, just like grandma’s in the village. Real Russian pancakes.

Eat for health and pleasure!

Recipe for making thick porous pancakes with kefir

Kefir is great for baking fluffy thick pancakes. Previously, I already talked about how to bake very plump, airy pancakes using kefir. Now I will tell you how to make pancakes from kefir, large, thick and with holes. Yes, not only thin pancakes can have holes, but also solid and plump ones.

By the way, I recommend baking thick pancakes with smaller diameters, this is more convenient, because one such pancake is very filling, and if it is also huge, you won’t be able to eat many of them. And medium-sized thick pancakes look better than large ones.

For such pancakes, it is good to use a small frying pan or pour less batter into a large one so that the pancake lies in the middle and does not reach the edges. A good thick dough will not allow it to spread; the main thing is to regulate its volume, for example, with a suitable ladle.

You will need:

• kefir - 500 ml,
• flour - 2 cups (approximately, depends on the thickness of the dough),
• egg - 1 piece,
• sugar - 2 tablespoons,
• salt - 1/4 teaspoon,
• boiling water - 250-300 ml,
• soda - 2/3 teaspoon,
• vegetable oil - 1 tablespoon.

Preparation:

1. Traditionally, we start with an egg, which is mixed with sugar and salt until lightly foamy. There is no need to beat vigorously; we are not baking biscuits.

2. Add kefir to the egg, stir everything well, and then let this mixture heat up. To do this, do not forget to pour into a suitable container, ladle or saucepan, if you initially mixed it in a plate. You need to heat it up quite a bit, no more than 50 degrees, it shouldn’t boil. It should become slightly hot.

3. Now stir the heated kefir mixture with two cups of flour. The dough should be very thick, thicker than for pancakes. I will explain why, this is not the final version, but only a preparation. We will also add boiling water, which will significantly dilute the dough. Therefore, feel free to stir the thick dough and don’t be afraid.

4. Boil a kettle of water. Pour baking soda into a mug, and then pour boiling water into it, the soda will foam and hiss. Stir it with a spoon until it dissolves completely.

5. Feel free to pour boiling water into our dough and immediately stir it thoroughly. Don't worry, the dough won't cook, it will cook and become even better than before. And the soda in the water and kefir in the dough will begin their chemical play and release bubbles.

6. To make our pancakes really thick, the dough should be thick, approximately like condensed milk. If you are not sure of the result, then pour out the water gradually, stir and add more if necessary. Add a little more liquid in the form of vegetable oil, just one tablespoon. This is necessary so that the pancakes hold up better when frying. Stir the oil thoroughly.

7. Heat a frying pan, preferably cast iron, because it has a thick bottom and distributes heat evenly. When it's hot, reduce the heat to medium. You can start baking pancakes. Use a large ladle to scoop out the batter and pour it into the middle of the pan. Give it a little help to spread to the desired size and bake. You will immediately see how holes appear.

8. As it browns, turn it over to the other side and bake a little more. The second side should also brown. After which you can remove the finished thick pancake.

9. Place each finished pancake on its hot counterpart and spread butter on top. The result will be simply delicious. As soon as the dough runs out, you can call everyone to the table.

Porous pancakes are prepared according to the usual recipe, only with the addition of kefir. The pancakes have a crust that crisps without additional frying. And the middle is strong and soft, you can wrap your favorite fillings in it, both sweet and salty.

Ingredients

This recipe makes four servings. We prepare the products - 400 grams of wheat flour, 400 grams of medium-fat kefir (preferably 2.5 percent), two eggs, half a teaspoon of soda (need to be quenched with vinegar), vegetable or sunflower oil - three tablespoons, two tablespoons of sugar, a little salt.

Cooking

We prepare porous pancakes in several stages:

1. Using a whisk, mix salt, sugar and eggs.
2. Add one glass of kefir, and, without ceasing to stir, gradually pour in a glass of flour.
3. Add a second glass of kefir and mix again.
4. Stir soda in a glass of boiling water (don’t forget to quench the soda with vinegar) and pour it into the dough, constantly stirring it.
5. Let it sit for up to 15 minutes.
6. Add three tablespoons of vegetable oil, stir again and start baking.

It is best to grease a hot frying pan with a piece of lard, which can be pricked on a fork. Pour into the frying pan with a small ladle, but if the ladle is large, then the portion has about a third of its volume. You need to learn how to quickly distribute the dough in a circular motion so that it evenly covers the bottom. After browning the edges, you need to turn it over with a spatula to the other side, on which it will fry for less time - about a minute.

The pancakes are ready, but they can be coated with a thin layer of butter so that the center remains soft. Then you can eat it simply with sour cream or jam, or use any filling to wrap it in a pancake (in triangles or rolls).

Perhaps the following useful tips will help with preparing pancakes:

Pancakes, despite the fact that this product is fried in a frying pan, are considered a dietary product, especially if they are prepared without yeast. The fact is that minimal oil is added, and it is evenly distributed among all portions, so the pancakes turn out tasty and non-greasy. The benefits of pancakes also largely depend on the filling used - you can take light cottage cheese, or you can use mayonnaise salad, it all depends on tastes and wishes.