They don't like pancakes and kisses. In my family, pancakes have always been not just a dish, but a kind of small holiday. We all gathered together at the table on which stood sweet Honey, all kinds of jams, pickles, and, of course, a huge plate of pancakes bright as the sun.

For me, as probably for many residents of our country, pancakes are not just a dish. I associate it with pleasant conversations, warm tea, sweet jam, mother, grandmother and, of course, Maslenitsa.

Ingredients

So, for one serving of pancakes you need to have:

• Milk - 500 ml;
• Egg - 2 pcs;
• Wheat flour - 200 gr;
• Salt - 1⁄2 teaspoon;
• Sugar - 2 tbsp. spoons;
• Soda - 1 teaspoon;
• Water - 4 tbsp. spoons;
• Vegetable oil - 2 tbsp. spoons;
• Butter - 30 gr.

How to cook delicious and thin pancakes with milk:

1. Beat the eggs into a container, add sugar. Beat with a whisk, mixer or spoon until the sugar dissolves.
2. Add a quarter liter of milk to the mixture. Be sure to leave some of the product so that it is easier to mix the dough and there are no lumps left in it!
3. Add salt and stir until the salt is completely dissolved.
4. Sift all the flour into our container. If the flour is not sifted, then various impurities may remain in it, so my advice to you is not to neglect this simple step.
5. Mix the mass again. This time even more carefully so that not a single lump remains!
6. Pour the remaining milk into a container, add butter, stir.
7. Now you need to heat the water to a boil, pour it into a small glass, add soda and, without waiting for the chemical reaction of bubbles to appear, add the liquid to the container with the dough. Soda is necessary so that after cooking in a frying pan, the pancakes are soft, tender and have those most beautiful holes, like a pattern.
8. Now it's time to move on to frying the pancakes. In fact, there are special, so-called pancake frying pans: aluminum, non-stick, ceramic, and so on. But if you don’t have a frying pan with low walls, don’t despair! The only significant difference will be that regular frying pans with high walls, the dish turns out to have small shoots on the sides and perfect “sunny” circles will not be so easy to achieve.
9. Lubricate the surface vegetable oil. This should only be done the first time, before frying the very first pancake. However, if the pancake sticks to the pan during the cooking process (which depends only on the quality of the pan itself), then I still advise you to grease it every time before a new pancake.
10. Heat the frying pan well.
11. Pour the dough into the frying pan. At the same time, you can rotate it a little so that the dough fills the entire surface.
12. Watch. If the dough is baked on the outside, then it’s time to turn the pancake over with a special flat spatula. Then wait another minute and remove the resulting dish!
13. Place the resulting pancake on a plate and be sure to grease it with butter. This is necessary so that the pancakes, after they have cooled, do not stick to each other.
14. And now the final touch: make tea, open a jar of jam or honey, take a pancake and plunge into the moment of supreme pleasure!

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 on 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 frying pan to the fire and heat it well. high fire, until haze 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 a 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 -

Who hasn't eaten pancakes at least once? I do not know such. Since this is a favorite Russian pastry, which is a symbol of winter and Maslenitsa. Of course, this does not mean that they are not baked at other times. They bake, and how!

Pancakes are eaten from young to old. After all, this is a wonderful dessert for tea and good snack on festive table. Since you can make a lot of pancakes different dishes. They are stuffed and used to make various cakes: snack or sweet. Pancakes are eaten with jam and honey. It’s impossible to list everything.

Ready pancakes you can just go and buy it at the store. There is a great variety of them in frozen form. It’s easier for many people to do just that because they don’t have time, don’t want to, or simply don’t know good recipe. But when you bake it yourself, you will forever forget about store-bought ones. Yours tastes better!

If you like these recipes, you can look at another article about pancakes on.

How to make thin pancakes with milk? Dough recipe for delicious pancakes with holes:

Ingredients:

• Milk – 0.5 liters;
• Flour – 1 glass;
• Chicken egg – 3 pcs.;
• Sugar – 2 tablespoons;
• Sunflower oil – 2 tablespoons;
• Salt – 1 pinch;
• Soda - 2 pinches.

Preparation:

1. To start kneading the dough, you need to take a convenient bowl. That is, if it is a cup, then it should be deep. Or take a saucepan. Break eggs into it. Add salt, sugar and soda. Mix everything with a whisk. Let's pour sunflower oil.

2. Heat the milk a little so that it is warm, but not hot. Pour some into the pan with the ingredients.

The milk should be warm so that it works better when paired with food and the pancakes are easily removed from the pan.

3. Without ceasing to stir with a whisk, add flour. It is better to add it in parts to prevent the formation of lumps. Stir until the mixture becomes homogeneous. Pour in the remaining milk and mix again. Let the dough rest for 20 minutes.

Any dough, after it is made, must stand. This way all the ingredients begin to interact better with each other.

4. Heat the frying pan thoroughly over the fire and grease it with oil. Then pour a portion of the dough with a ladle, while rotating the pan in a circle so that it can spread over the entire bottom.

Don't pick up a ladle full of dough, otherwise the pancakes will be thick and difficult to remove from the pan.

5. When you see that the edges are starting to bake, turn the pancake over and bake the other side. Use a spatula when doing this. So use all the dough.

A classic recipe for making thin pancakes with holes in milk

Cook according to classic recipe quite simple, since you do not need to look for any products that are not in stores. This usually includes standard set products that are basically available in every kitchen.

Ingredients:

• Flour – 1.5 cups;
• Milk – 3 glasses;
• Sugar – 3 tablespoons;
• Salt – 0.5 teaspoon;
• Baking powder – 1.5 teaspoon;
• Chicken egg – 3 pcs.;
• Vegetable oil – 2 tablespoons;
• Butter - to taste.

Preparation:

1. Break chicken eggs into a convenient and deep bowl. We also add salt, sugar, and baking powder. Pour in sunflower oil. Mix all these ingredients.

2. Sift the flour through a sieve. This is done so that the flour is saturated with oxygen and then the products will be light and airy.

3. It is advisable to heat the milk, but you can also use room temperature. Just try not to use milk from the refrigerator. Since our salt and sugar will then dissolve poorly.

4. Pour some of the milk into a cup and stir with a whisk until smooth. The flour lumps should completely dissolve. Then pour out the remaining milk and stir again.

You can immediately pour the milk into the cup, but then it will be harder to stir. Because all the contents spill on the table.

5. The dough is kneaded. It should be neither thick nor liquid. They usually say it's good pancake dough looks like cream. But until you try it yourself, you won’t know! Once you bake pancakes a few times, you will already know which dough is better.

6. Leave the dough to rest for 30 minutes.

7. The pan for pancakes can be whatever you are used to. But try to take one with low sides. This will make it easier to turn over. It must also be clean. Therefore, even if you have not used it, still wash it and wipe it dry.

8. Place the frying pan on the fire and grease with vegetable oil. We are waiting for a slight smoke and the smell of oil to appear. But be careful that it doesn't burn.

9. Pour the dough into the pan with a ladle. It should completely cover the bottom of the pan; to do this, turn the pan in a circular motion.

10. When the surface of the pancake is no longer liquid and the edges are browned, use a spatula to turn the pancake over to the other side for baking.

11. Place the finished pancake on a plate and brush with melted butter. Grease the pan with vegetable oil again and bake the next pancake.

It is better to grease the pan before baking each new pancake. Because this is what helps holes form.

How to cook pancakes with 1 liter of milk?

This recipe is suitable for a large and friendly family who like to get together for dining table. There they discuss everyone's daily routine and progress. That's why you'll love these pancakes.

Ingredients:

• Milk – 1 liter;
• Chicken egg – 5 pcs.;
• Sugar – 4 tablespoons;
• Vegetable oil – 4 tablespoons;
• Vanillin – 1 sachet;
• Soda – 1 teaspoon;
• Salt – 0.5 teaspoon;
• Boiling water – 1 tablespoon;
• Flour – 2.5 cups.

Preparation:

1. Break chicken eggs into a cup. Add sugar, salt and vanillin. Pour boiling water over the baking soda and add it to the eggs. Mix everything with a mixer.

2. Sift the flour through a sieve and mix with the eggs using a mixer. The dough turns out very thick.

3. Heat the milk a little and gradually pour it into the dough, stirring it constantly. The dough should now be not thick, but liquid. Then add sunflower oil.

4. Heat the frying pan and grease it with lard. Using a ladle, pour the dough into the pan. And bake on one side, then on the other. Grease the finished pancakes with butter and serve.

Everyone loves Maslenitsa, especially children. After all, it’s a holiday, which means delicious pancakes. Adults don't mind eating a few either. What can you eat them with?

Ingredients:

• Milk – 2 glasses;
• Flour – 1 glass;
• Sugar – 2 tablespoons;
• Chicken egg – 3 pcs.;
• Vegetable oil – 3 tablespoons;
• Salt – 0.5 teaspoon.

Preparation:

1. In a bowl, mix with a mixer: chicken eggs, salt and sugar.

2. Strain the flour using a sieve. Without ceasing to stir, we will pour in milk and sunflower oil.

3. Using a ladle, pour the dough into a hot and greased frying pan. Bake the pancake on both sides.

I want to present you with several options that make pancakes even tastier.

Option 1: stuffed pancakes.

For this we need:

• Any minced meat (chicken, pork or beef) – 300 gr.;
• Onion – 1 pc.;
• Salt, pepper - to taste.

Cutting onions small cubes. Fry it in a frying pan until golden brown. Add the minced meat to the onion and continue frying until done. Don't forget to add salt and pepper. Place the minced meat in a cup.

We put about 2 - 3 tablespoons of minced meat on the pancake and wrap each pancake in the shape of an envelope.

Let's put stuffed pancake into a frying pan and fry it a little on both sides.

Option 2: pancakes with cottage cheese.

We will need:

• Cottage cheese – 200 gr.;
• Chicken egg – 1 pc.;
• Sugar - to taste.

Break a chicken egg into the cottage cheese, add sugar to taste. Mix everything thoroughly. Our filling is ready.

Place about 1 - 2 tablespoons of filling on each pancake and wrap it in an envelope. Fry in a frying pan on both sides in sunflower or vegetable oil.

Option 3: pancakes with chicken and mushrooms.

We will need:

• Mushrooms – 200 gr.;
• Chicken fillet – 200 gr.;
• Onion – 1 pc.;
• Salt, pepper - to taste.

Cut all ingredients into small cubes. First fry the onion, then add mushrooms to it, and then chicken. Salt and pepper to taste. Fry everything until ready.

Add about 2 tablespoons of filling and wrap in an envelope. Fry the pancakes a little on both sides and serve.

Bon appetit!

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 in an envelope and fry in oil until golden brown.

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 over high heat. 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 get quite batter. 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. Dough for thin pancakes The 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. Serve the finished pancakes 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.

Recipes for delicious pancakes

Today we are sharing simple recipe making delicious pancakes with milk. These pancakes turn out to be very tender and at the same time practically dietary!

30 min

170 kcal

5/5 (1)

• You can start baking them immediately after preparing the dough, while pancakes with yeast should be steeped before baking;
• they turn out thin, delicate, and cooked sponge method- loose, porous;
• less calorie than other types of pancakes;
• such pancakes are more often used not as the main and independent dish, and served as a dessert with all kinds of fillings;
• they have sweetish taste, other recipes mostly give a slightly sour taste.

Recipe for making dough for thin pancakes with milk

To test pancakes with milk you will need:

Dough preparation process:

1. Break all available eggs into a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, to prevent lumps from forming. Gently pour warm milk into the resulting mass and mix thoroughly.
   

   It is important to prepare the dough in exactly this sequence, this is the only way it will turn out correct and not lumpy!

2. For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
3. Next step- adding vegetable oil to the existing mass (if desired, it can be replaced with ordinary sunflower or olive oil, the main thing is that it has no odor or it is barely perceptible - otherwise the oil can kill delicate aroma pancakes).
4. To get thin milk pancakes with holes, you can add 1-2 tbsp to the dough, among other things. clean water . Also, some housewives use vanilla or cinnamon for added piquancy. Fans of thin pancakes will love the dish, the recipe for which can be found here.

Interesting ways to make pancakes with milk

There is another way to prepare such pancakes, it is different even greater ease and less time spent.

1. In a large bowl, mix 2 tbsp. wheat flour, eggs - 3 pcs., sugar to taste - you can add from 1 to 3 tbsp. - depending on whether you want a sweeter or neutral taste, 1 tsp. baking powder, 1 tbsp. milk and half tsp. salt.
2. Mix all this thoroughly and beat with a blender or mixer, then add another 2 tbsp. milk, pouring it carefully, in a thin stream and constantly stirring the existing mass. At the very end you need to add another 3 tbsp. vegetable or butter and mix again.
3. The result should be a dough whose consistency resembles kefir. These pancakes need to be baked on thin frying pan, constantly lubricating its bottom with vegetable oil.
   

   For easier baking, the dough can be poured into plastic bottle and pour pancakes directly from it into the frying pan - this will save even more cooking time.

You can use any fillings for these pancakes, everyone can choose to their taste:

• sweet (custard, cream, curd, condensed milk, jam, etc.);
• salty (cheese, caviar, rice with eggs, mushrooms, vegetables in any form, meat products, fish);
• toppings (jam, sour cream, chocolate, caramel, whipped cream).

Rules for baking pancakes

• For baking thin pancakes with milk, it is best suited Cast-iron pan with long handle, or special frying pans made specifically for pancakes.

• Before you start cooking, you need to place the pan on medium heat and heat it as hot as possible, then grease it with vegetable oil, and only after that can you pour the dough into the frying pan. Pour it in ladle in the center, after which you need to tilt the pan so that the future pancake spreads evenly in a thin layer and takes the shape of a circle. The amount of dough to determine one pancake depends entirely on the size of the pan in which they are prepared - the pancakes should not turn out too thick or uneven.
• You need to pour the batter and turn the pancakes very quickly, because... they bake no more 30-60 seconds on each side, and sometimes significantly less. It is recommended to turn and remove pancakes with a wooden or steel spatula at the moment when the dough begins to coat golden crust, and its edges begin to turn brown.

Pancakes with milk are prepared very easily and quickly, and they can be served not only on a regular day, but also on holidays - guests will definitely be satisfied.

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