Pancakes are the main treat for Shrove Tuesday. In addition, pancakes are also the main symbol of this wonderful holiday. And how many in the world exist different recipes on cooking pancakes, probably no one knows.

They are prepared and many, many more on what and with what. There are so many pancake cakes alone that you can’t even count them. And there are probably even more.

Of course, in addition to pancakes, a wide variety of goodies are prepared for Maslenitsa, but still from huge amount recipes variety of dishes, we all give the first place to pancakes.

Don't be discouraged by the first or even second badly fried pancakes, as the next ones will certainly turn out better, especially if you follow all the tips and recommendations given in this article.

So, so that you never have a lumpy first pancake, first of all I will give you some tips, following which you will always get very tasty, thin and delicate pancakes with holes.

How to bake pancakes in milk - 9 cooking secrets

These are the main points and principles in baking delicious pancakes, which are sure to turn out very well like experienced chefs as well as any novice cook.

Delicious recipe for making thin pancakes with holes

This is one of the most simple recipes baking pancakes, according to which very often and in most cases, they are prepared at our home. The pancakes are very tasty. And what holes on them - just incredibly beautiful. Try to cook and see for yourself.

Ingredients:

• eggs - 3 pcs.
• sugar - 1 tbsp.
• salt - 1/3 tsp
• sour cream - 1 tbsp
• kefir - 0.5 tbsp.
• milk - 2 tbsp.
• flour - 1.5-2 tbsp.
• vegetable oil (in the dough) - 3 tbsp.
• baking powder
• butter for ready-made pancakes

Cooking:

1. Break the eggs into a bowl and add sugar and salt to them. Mix well with a whisk.

Before cooking, it is important to make sure the eggs are fresh. To do this, a raw egg is enough to be immersed in water. If it sinks, it means fresh, if it floats, then it is already worthless.

2. Pour sour cream into the same bowl and mix again until smooth.

3. Pour in kefir and milk, continuing to mix.

4. Mix the sifted flour with a small amount baking powder and pour into the milk-egg mixture.

The ingredients give the approximate amount of flour needed. It depends on the size of the eggs and the density of the kefir you will be using.

5. Stir the dough until there are no lumps left. By consistency ready dough should resemble liquid sour cream. I hope that from the photo it will be approximately clear to you how it should be.

6. Now you can add a little vanillin (this is to taste) and be sure to vegetable oil. Mix well and leave the finished dough to stand for 15-20 minutes.

7. You can start baking. I described in detail above how this is done and this method is suitable for almost all recipes. Therefore, I will not repeat myself, but simply show you everything in the photo.

8. Remove the finished pancake from the pan and grease with butter. The procedure is repeated with the remaining test.

During baking, do not forget to grease the pan with a little vegetable oil from time to time.

You see how beautiful and thin pancakes with holes turned out. They are so thin that they are translucent. You see, even the spatula is visible through these pancakes.

How to cook thin pancakes with milk

Another recipe for pancakes with holes, but it is simpler and faster in its preparation and composition. But still, these pancakes gobble up very quickly. And this is not surprising - because it is very tasty!

Ingredients:

• milk - 250 gr.
• flour - 125 gr.
• eggs - 3 pcs.
• sugar - 2 tbsp.
• sunflower oil - 2 tbsp.
• butter - 50 gr.
• salt - 1/2 tsp

Cooking:

1. First of all, take out all the ingredients from the refrigerator and bring to room temperature.

Break the eggs into a bowl and beat with a mixer until thick foam.

2. Pour salt and sugar. And again we interrupt with a mixer until a slightly thick mass is obtained.

Sugar can be put less, but not more. Otherwise, the pancakes will stick to the pan during the baking process.

3. Now add flour here and mix (! do not beat!) until smooth.

4. Pour milk, also at room temperature, into our dough and mix thoroughly.

5. Pour vegetable oil into the finished dough and mix again.

6. How to check if the dough is cooked correctly? Just take a ladle, put the dough into it and pour it out, thereby checking the density. Pancake batter should be very liquid. Not like water, of course, but liquid enough.

In general, stick to this recipe and you will succeed.

7. Now we remove the dough to “rest” for half an hour. After that, we will start baking pancakes.

If you cook pancakes and plan to make them with fillings, such as meat, then I advise you to put less sugar. But if, say, curd filling, then you can put a little more sugar.

8. On a heated and oiled (preferably creamy) pan, bake the pancake on both sides until cooked.

These are the pancakes that are obtained - thin, fragrant, very appetizing and incredibly tasty.

Recipe for pancakes in milk with boiling water

Many cooks like to cook choux pastry for making pancakes. And this is not surprising, because pancakes on such a test turn out to be very tender and airy.

Just below I described another recipe for cooking choux pastry, but slightly different from what the author of this video suggests. And which one is better - you choose. Enjoy watching!

Thin yeast pancakes with holes

Pancakes with yeast are, in my opinion, the most right pancakes. One might even say classic. They are not always and not very often prepared at our home, because this is a very long and somewhat complicated process.

In the old days, these pancakes were called red, which means beautiful. And this is a completely fair name, because the pancakes are plump, tall, in a hole with a ruddy tint and an unforgettable taste.

Ingredients:

• flour - 400 gr.
• milk - 650 ml.
• eggs - pcs.
• butter - 50 gr.
• fresh yeast - 20 gr.
• salt - 0.5 tsp
• sugar - 1 tbsp.

Cooking:

1. We make a dough. In half, of the total amount, warm, but not hot milk, we introduce yeast and leave for 5-7 minutes without stirring, so that the yeast is saturated with moisture. Only after that you need to mix until completely dissolved.

Pour a pinch of sugar into the yeast solution, thereby activating the fermentation process.

By the way, yeast dough can be made not only with milk, but also with water or a mixture of water and milk.

2. Then gradually introduce the flour, until the consistency of a thin dough. It should be thick, like semolina.

Now sprinkle the dough with a little flour.

Close cling film and put in a warm place until the mass has doubled in volume. In time, this process will take about 1-1.5 hours.

3. Stir the approached dough. It turns out very porous and airy.

4. Now dissolve salt and sugar in the remaining milk.

5. Separate the proteins from the yolks. We send the yolks to the dough, and put the whites aside for now.

6. Also pour melted butter into the dough and mix the whole mixture.

7. Alternately add the remaining milk and flour to the dough, without ceasing to mix.

8. Stir the dough until there is not a single lump left. Adjust the density according to your preferences. If you like thin pancakes, make the batter a little thinner by simply adding milk or water.

If, on the contrary, you want thick pancakes, then add flour, making the dough a little thicker.

9. Again cover the dough with cling film and put it in heat for 1-1.5 hours until it doubles in volume.

10. Stir the risen dough so that it settles and cover again and put it in heat.

11. Beat the egg whites until stiff peaks.

12. We introduce and mix them into the dough that came up a second time. We leave the dough on the table for another 20-25 minutes, and only after that we can start baking yeast pancakes.

13. The principle is the same as in other recipes. Each pancake is fried on both sides in a well-heated pan until cooked.

We make custard pancakes with milk

As promised above, here you are detailed recipe cooking pancakes on boiling water. They are very soft and lacy. Yes, and cooking is very simple and fast, because we will mix everything with a mixer. Interested? Then we read on.

Ingredients:

• eggs - 2 pcs.
• flour - 2.5 tbsp.
• sugar - 2 tbsp.
• vegetable oil - 7 tbsp.
• milk - 0.5 l.
• baking powder - 1 tsp
• salt - 0.5 tsp
• boiling water - 1 tbsp. (200 ml)

Cooking:

1. We introduce eggs into a separate bowl and pour milk into them. Beat with a mixer until smooth.

Remember that eggs and milk should be at room temperature.

2. Add 2 tablespoons to the resulting mixture. granulated sugar, baking powder and salt.

And again mix everything with a mixer.

3. Sift the flour into the resulting mass and mix well.

The dough should be thick, like pancakes.

4. Now the most important point in the preparation of custard dough. Pour boiling water into the dough and mix quickly.

5. Pour in the vegetable oil, mix and set aside for 15 minutes.

6. After that, you can start frying pancakes.

That's the whole cooking process. As you can see, there is nothing complicated. Everything is quite simple, and most importantly, it turns out very tasty.

Good day to everyone who looked at my blog! And I guess what exactly you are going to cook today. Beautiful and ruddy pancakes with milk are traditionally baked in Russia for Maslenitsa. In anticipation of this spring holiday, I'm going to bake a lot different pancakes. And I invite you to participate in this with me.

In 2019, we say goodbye to winter and welcome spring from March 4 to March 10. All butter week we bake different varieties pancakes. This treat symbolizes the sun and the Russian people so invite the sunny spring to come soon.

The treat is served hot with heat, hot with honey, jam or sour cream. We learned how to stuff pancakes with a wide variety. And even tried to make from them.

Russian cuisine boasts a great variety pancake dough. Start it with wheat flour, buckwheat or oatmeal. During the whole Shrovetide week, several types of pancake treats are prepared. Every housewife should be able to cook the most various varieties this holiday dish.

We have already considered recipes. And they tried to bake lean pancakes. And today we analyze in detail how to bake pancakes in milk and make dough for them. Here are the most popular and simple ways. Choose which one you like and cook with pleasure!

Recipe for custard pancakes with holes in milk without soda

Custard, thin, lacy - these are great option for young housewives. Such pancakes are very thin, beautiful in appearance and at the same time do not tear. The fact is that the dough gets additional elasticity due to the brewing of flour. After all, boiling water is added to it during manufacture.

Cooking:

Start by mixing the salt, sugar and eggs in a large bowl. The holes in these pancakes are provided by a thin layer of dough and a large number of air bubbles in it. Therefore, you need to carefully beat the dough.

All products must be taken out of the refrigerator in advance so that they are at room temperature.

We grind with a whisk. Add the butter and half of the milk to the mixture.

Gradually, while continuing to mix, add the sifted flour. Add the remaining half of the milk. Knead a thick, like a pancake dough.

If desired, you can add a little vanilla. This is if your pancakes are with sweet stuffing. Mix everything well with a whisk or beat with a mixer.

Let's start making the dough. Gently pour boiling water into the resulting mixture. Stir the ingredients vigorously until smooth. At this stage, add vegetable oil.

In order for the gluten to swell well, leave the dough to stand warm for half an hour.

This will give the finished product elasticity. They will not tear, even if we bake very thin pancakes.

After that, you can start baking. The less dough we pour into the pan, the thinner the product will be.

The pan for making pancakes should be separate. It is not recommended to cook anything else on it.

Fry one side of the pancake for 1 minute, then turn over with a spatula and fry for another half a minute on the other side.

Do not forget to shake the dough so that it remains homogeneous.

We put the finished pancakes in a pile. If you are not afraid of fat content, grease each with melted butter. You can roll it up with a filling, or fold it into envelopes, which is also very beautiful. The food was beyond praise!

Thin pancakes with milk and eggs

This version of the test allows you to get bubbles due to the baking powder. The chemical reaction of baking soda does not guarantee excellent results.

I take homemade sour cream, very oily. If your sour cream is low fat, add not one, but two tablespoons. Pancakes from her get tender, creamy taste.

Cooking:

It is necessary to mix eggs, salt, sugar into a homogeneous mass. Whisk the ingredients gently with a whisk. At this stage, you need to decide whether the pastry will be sweet or neutral in taste for the meat filling.

You can't do without sugar. Otherwise, your products will be pale. Appetizing fried surface will not be achieved.

Therefore, if the filling is unsweetened, add one teaspoon of sugar to the dough.

After that, you need to add sour cream and milk to the mixture. Mix the whole mass again with a whisk until smooth. If you have a mixer, you can use that too. But even without the use of technology, pancakes turn out beautiful, lacy and in a hole.

Add the sifted flour in portions, gently mixing after each spoonful of flour. This will avoid the appearance of lumps. At the same stage, baking powder is added to the dough. And again, mix everything gently.

If pancakes will be served with a sweet filling, add vanilla sugar.

Leave the dough for half an hour so that the gluten swells. After this time, you will see a lot of bubbles on the surface of the dough. After that, pancakes can be fried.

How can you be sure to get what you want? lace holes? Must choose cast iron skillet or a non-stick frying pan. You can also grease the surface of the pan with oil before each pancake. Fry over medium heat, preheating the pan.

If you pour the dough into an insufficiently hot frying pan, then the holes will not work.

Due to the baking powder in the dough, a large number of bubbles. Look at the photo which pancake turns out to be lacy, which is what we needed.

I want to recommend this recipe to young housewives who are not yet confident in themselves. This simple option will please you with an excellent result. Of course, with the exact execution of all these stages. Pancakes do not stick to the pan, do not tear and turn over without problems. Therefore, they are a universal option for any novice cook.

Recipe for pancake dough with milk and mineral water

This method allows you to cook pancakes in milk without the use of soda and other chemical baking powder.

Here secret ingredient is carbonated mineral water. Which will provide an increased number of bubbles in the dough. Even if you don’t have a secret grandmother’s frying pan or a special pancake maker, it doesn’t matter. Pancakes with mineral water are obtained in 100% of cases.

This recipe will also be attractive to anyone who does not like the taste of soda in ready-made dishes.

For gourmets and lovers natural taste products, this baking method can be recommended.

Cooking:

To make pancakes, do the following:

A bottle of sparkling water should be warm and sealed.

Separate the whites from the yolks. We remove the proteins in the refrigerator. Whisk the yolks in a large bowl with sugar and salt. Gradually add milk and sifted flour.

Cover the bowl with a towel and leave for 20-30 minutes for the gluten to swell. The dough will become more viscous and elastic.

After half an hour, beat the chilled proteins with a mixer until strong “peaks”

Put the dough together and protein foam. Add egg whites in batches and keep mixing.

Now we open a bottle of mineral water and pour two-thirds of a glass into the dough. The dough bubbles up. The pan is already heating up on the highest heat.

I used a non-stick frying pan to make these pancakes. It is enough to grease it with oil just before cooking the first pancake.

As they cook, the pancakes are stacked and brushed with butter. It allows you to maintain softness and give them a delicate, creamy taste.

Serve them hot, piping hot. With sour cream, condensed milk or jam. And of course with strong, hot tea. Happy tea!

Lace pancakes with holes in milk without eggs

Imagine, favorite treat It is quite possible to bake without eggs. Moreover, finished goods will also please the hostess with beautiful holes. Which are formed due to the reaction of soda and vinegar.

The absence of eggs does not affect the consistency of pancakes, the main thing is to beat the dough thoroughly. Such an economical option can be a lifesaver for any hostess. After all, the absence of eggs in the refrigerator is not a reason to refuse treats.

Watch a video from the ORT TV Channel about how simple and easy it is to make dough for pancakes without eggs.

As you can see, it is quite possible to make dough without eggs for pancakes. And the taste of finished products will not suffer from this at all.

Secrets of openwork and thin pancakes

And finally, I would like to list the main secrets of baking. They will allow you to bake the most openwork and cru.

To make pancakes in milk perfect, use the following tricks:

1. A small amount of vegetable oil must be added to the dough. In this case, the baked products will not stick to the pan. And the bottom does not have to be lubricated every time.

2. Grease the pan or not? Usually, before baking, grease the work surface with a piece of lard or oil. If the coating is non-stick, then you can do without it. It is believed that best frying pan- cast iron. In such a pancake maker with low sides, nothing is cooked except pancakes.

3. For delicacy thin pancakes it is necessary to beat the dough thoroughly, saturating it with oxygen bubbles.

4. And to make the dough light and tender, the flour must be sifted.

5. When choosing flour, we look only at the highest grade with good gluten.

6. Having prepared the dough, leave it for 20-40 minutes so that the flour gluten swells. The dough will become more sticky. You can add a little milk or water to get the desired density.

7. Baking pancakes for the average family takes at least 60 minutes. During this time, the heavy fraction sinks to the bottom. And the latest ones turn out to be thick and, unfortunately, no longer openwork. Therefore, before adding the next portion of the dough to the pan, it is recommended to shake it.

8. To flavor finished products with oil or not, it is up to the hostess to decide. Because a stack of pancakes takes up to 200 grams of butter. And the resulting meal will be very high in calories. If you are losing weight, then you can do without it. Take as a topping fresh fruits or puree them.

On this I will say goodbye to you following recipes. Leave your feedback and wishes in the comments. I wish you all a happy and delicious broad Maslenitsa! Thanks to everyone who cooked with me today!

Pancakes are real Russian dish which has a very long history. Now pancakes are baked on Maslenitsa in almost every family, following traditions. But not only on Maslenitsa, the Russian people love this treat; on other days, such food is also often served on our tables. Pancakes are on milk, kefir, water, yeast and yeast-free. There are a huge number of recipes.

I offer 10 recipes for thin pancakes with milk, which differ in their ingredient composition. In Rus', pancakes were baked with yeast, with buckwheat flour, which is why they turned out slightly sour. sour taste. An old recipe for yeast pancakes can be found in this article. See the recipe for fluffy yeast pancakes at this link.

I will share one secret for those whose pancakes are poorly removed from the pan. It is better, of course, to use a special pancake maker, on which you will no longer cook anything. If you are using regular frying pan, it must be thoroughly washed before baking pancakes and heated well over high heat, sprinkling the bottom with salt. Then wipe the entire surface with a paper towel, grease with oil or lard, and warm up again. And only after that bake the first pancake, which will definitely not be lumpy.

Also look at my website, which can be baked in a pan or in the oven.

Bake pancakes according to this recipe and become a real master pancake maker. Pancakes are very thin, because they are made from enough liquid dough. It will be very difficult to turn such a pancake with a spatula, most likely it will tear, as it will be very tender. Therefore, such pancakes need to be turned only by hand. I know that most will not be able to do this without additional "outfit". Therefore, stock up on cotton gloves in advance, which will protect from hot. But the result is worth it!

And remember that any pancake dough can be fixed if it doesn't work out. good pastries. To do this, try adding an egg or some water + flour. But with water, the dough will be more elastic and less tender.

Ingredients:

• milk - 1 l
• eggs - 2 pcs.
• sugar - 2 tbsp.
• salt - 2 pinches
• soda - 0.5 tsp
• vegetable oil - 4-5 tbsp.
• flour - 260-270 gr. (amount may vary depending on egg size and flour moisture content)
• butter - optional for greasing the finished pancakes

Cooking:

1. Milk for these pancakes should be warm. If you make the dough from cold milk, then the pancakes will be damp in the middle, and there may also be problems with turning. Therefore, pour all the milk into a saucepan and warm it up a little, literally to room temperature. It is not necessary to overheat too much, otherwise the flour will boil and curl, there will be lumps.

2. Beat eggs into a bowl, put sugar, salt and soda in them. According to this recipe, pancakes are obtained with a neutral taste, neither sweet nor salty. You can wrap any filling in them. Soda is put to make pancakes with holes.

If you like sweeter pancakes (like me, for example), add an extra spoonful of sugar. But you can’t put too much sugar either, otherwise the dough will burn, because the sugar will begin to caramelize.

3. Mix the eggs with a whisk until smooth. You do not need to whip into foam, just try to dissolve the sugar and salt.

4. K egg mixture pour vegetable oil.

5. Pour 300 ml of warm milk from a liter and add it to a bowl with eggs, mix.

6. Measure right amount flour. If there is no scale, use this table for converting grams to glasses and spoons. Be sure to sift the flour and pour into the dough. Stir with a whisk, you can work with a mixer for speed, until the dough is smooth, without lumps.

7. Pour the remaining milk into the resulting thick dough and stir. IN ready-made the consistency of the pancake dough will be like liquid cream.

8. Let the dough stand for at least 15 minutes, maybe half an hour. During this time, the dough rests, the gluten of the flour soaks, all the ingredients "marry" each other, the dough turns out much better than freshly prepared. As a result, pancakes will turn over better, be more elastic, and will not tear.

9. If there is a pancake pan, bake on it. If not, take what you have. It is best to use a non-stick pan, then it will not need to be lubricated with oil, there will be enough fat in the dough itself. If the pan is uncoated, you will need to grease the pan with vegetable oil or a piece of lard before each pancake. Do not pour oil into the pan from a bottle, it will turn out too greasy. You can moisten a folded paper towel in oil and grease the surface or use a cooking brush.

Heat the frying pan very hot. Before the first pancake, in any case, grease with fat, wait a little more so that the heat goes on and the smell of oil is felt.

10. With a ladle, pour the dough into the center of the pan and in a circular motion, let the dough spread over the entire surface. You control the thickness of the pancake at this stage.

11. When the edges of the pancake are browned, pry the edge with a spatula and turn it over with your hands. The first side is fried for about 20 seconds, the second even less. Pancakes are fried on fire, more than average. If you fry on low heat, the pancakes will turn out tough, and it will take too much time to bake.

If at some stage the pancake began to stick poorly from the pan, re-grease it with oil.

12. After baking each pancake, you can grease it with a piece of butter. You can not do this if you do not want to increase the calorie content of the dish.

Pancakes according to this recipe are super thin, with holes, tender. They can be served with sour cream, jam, condensed milk, or stuffed with sweet or savory fillings. Yummy!

French sweet pancakes

These pancakes will be sweeter than the previous version. They will be very thin and melt in your mouth. Such pancakes can no longer be served with salty filling, but with sweet sauce or jam - just right. This dessert option, for tea. Pancakes will turn out fragrant and quite fatty, because butter is put in the dough itself instead of vegetable oil. This is such a delicious alternative to cookies.

Ingredients:

• milk - 0.5 l
• eggs - 2 pcs.
• sugar - 3-4 tablespoons
• salt - 1 pinch
• vanilla sugar- 1 tsp
• butter - 100 gr.
• flour - 6 tbsp. with a slide
• vegetable oil for frying

Cooking:

1. It is better that pancake products are at room temperature. Pour all the milk into a deep container, beat the eggs into it. Also add sugar, vanilla sugar, salt.

Be sure to put salt in sweet pancakes, as it enhances the effect of sugar and the taste will be more saturated.

2. Melt the butter in any way: either over low heat, or in the microwave, or in the oven. Let it cool down.

3. Put the sifted flour into the milk and beat the dough with a blender or mixer. If you do not whip by hand, then you do not need to make a thick dough first, and then gradually dilute it with milk. The blender will perfectly mix all the ingredients in 1-2 minutes without lumps, even if you immediately put everything together in a bowl.

The amount of flour can be different for everyone. Therefore, it is better to first put not all the flour, but a little less. Look at the density of the dough. If the dough is too liquid, add flour 1 tablespoon at a time and beat. Thus, you will get the dough of the desired consistency and do not have to correct and dilute it later.

4. At the end, add melted butter and also beat with a blender.

5. To make the dough really perfect, strain it through a sieve into another container. In this case, there will definitely not be any, even small, lumps in it that will spoil thin pancakes.

6. Let the dough stand for 15 minutes, maybe more. Any test needs to be allowed to rest.

7. Heat up one or two pans. If you want the first pancake to turn out, then do not rush, wait for a good glow. For the first time, you need to grease the pan with a small amount of vegetable oil for safety net. Then you no longer need to do this, the dough is already greasy, it will not stick.

8. Dough for pancakes is poured with a ladle. Hold the pan in your hand, pour the dough into the middle and spread it evenly over the entire surface in a circular motion. Pour enough dough to make the pancake thin. Bake enough strong fire(but not the maximum).

9. When the top of the pancake becomes dry, it can be turned over. According to this recipe, pancakes are smooth, without holes. It is most convenient to turn over with your hands, but you can also use a silicone spatula.

10. Bake the second side for a few seconds and put on a plate. Enjoy sweet, vanilla pancakes. Happy tea!

Thin pancakes that are sure to turn out (with water)

The dough, mixed only with milk, is very tender. You need to learn how to flip such pancakes and it is better to do it with your hands. If you doubt your skill, make pancakes according to this recipe. Milk here is diluted with water, which increases elasticity, pancakes do not tear, they easily turn over.

Ingredients:

• milk - 250 ml
• eggs - 3 pcs.
• water - 500 ml (maybe less)
• sugar - 2 tbsp.
• salt - 1 tsp topless
• flour good quality- 2 tbsp.
• vegetable oil - 2 tbsp.
• soda or baking powder - 0.5 tsp (optional, for holes)

Cooking:

1. Beat eggs into a bowl, put salt, sugar and soda to them as desired. Stir everything with a whisk or mixer until smooth so that the sugar dissolves.

2. Add the sifted flour and mix everything thoroughly to get a smooth, thick mass.

3. Pour in the milk and stir.

4. It remains to dilute the dough with water to the desired consistency. Add water in a thin stream and stir. You may need less water, depending on the size of the eggs and the quality of the flour. The finished dough should be quite liquid, but not quite the same as just milk. Like heavy cream.

5. Lastly, pour vegetable oil into the dough.

6. Let the dough stand for a while to improve its properties.

7. Heat the pan, grease it with vegetable oil, pour the dough in the middle with a ladle and spread it over the entire bottom. Fry each pancake on both sides until golden brown. These pancakes are easily flipped with a spatula.

8. After frying each pancake, immediately, while it is hot, grease it with a small amount of butter. These are delicious and thin pancakes that are easy to cook even for a novice hostess.

Openwork pancakes on milk and kefir - super thin

If you add milk to pancake dough dairy products, pancakes will turn out more tender and thinner. If you want openwork pancakes that will shine through, there will be holes in them, then use this recipe. For holes, baking powder is taken here. The proportions of the products are also important so that the dough turns out to be the right consistency.

Ingredients:

• milk - 1.5 tbsp. (faceted, 250 ml), i.e. 375 ml
• kefir - 0.5 tbsp., i.e. 125 ml
• flour - 1 tbsp.
• eggs - 2 pcs.
• sugar - 2 tbsp.
• salt - 0.5 tsp
• baking powder - 1 tsp
• vegetable oil - 2 tbsp. (in the dough) + for greasing the pan
• butter for greasing pancakes - optional
• vanilla sugar - 1 tsp (optional)

If you want to do more pancakes, per 1 liter of liquid, then increase all the ingredients proportionally. That is, from 1 liter of milk liquid you will need to take 750 ml (3 tablespoons), and kefir - 250 ml (1 tablespoon). Flour - 2 tbsp, eggs - 4 pcs, sugar - 4 tbsp, salt - 1 tsp, baking powder - 2 tsp, vegetable oil - 4 tbsp.

Cooking:

1. Faster and easier dough do with a mixer, then it will take a minimum of time to knead. If you don’t have a mixer or blender or don’t want to make noise, then work with a regular whisk. First, beat 2 eggs into a deep bowl or pan. Add sugar, salt and vanilla sugar to them (if you want). Stir these foods to dissolve the sugar.

2. Pour half a glass of kefir and stir.

3. Sift the flour together with the baking powder into the resulting thick dough. If you want delicious pancakes, do not be lazy to sift the flour and thus saturate it with additional oxygen. Again, with a whisk or mixer, stir everything until smooth so that there are no lumps.

4. Pour in the milk and stir the dough. It will be quite liquid. Lastly, pour vegetable oil into the dough.

5. You can bake these pancakes right away, no need to insist the dough. To prevent the first pancake from turning out lumpy, be sure to heat the pan well. It must be hot. so thin and tender pancakes it is better to do it on a small frying pan in diameter (up to 22 cm). If the pan is larger, it will be difficult enough to flip the pancake so that it does not tear. Therefore, if the pancakes tear, add 2-3 tablespoons to the dough. flour. Thus, they will be denser.

Before baking, grease the bottom of the pan with vegetable oil. Pour all the dough you need for one pancake at once into the center, and quickly spread it over the entire bottom in a circular motion. Make the fire medium.

6. Remove the pancake when the edges are browned. Pry the edges with a spatula first, then carefully flip over. This can be done by hand, so the pancakes are more likely not to tear.

7. If you want openwork pancakes, then you need to grease the pan with oil before each pancake. There should not be a lot of oil, so do not pour it, namely, lubricate it with a brush or napkin.

8. Ready pancakes It is customary to lubricate with butter to give them softness, creamy taste and moisture. It is convenient to lubricate with melted butter, using a brush for this.

9. Serve openwork pancakes with sour cream, condensed milk, jam, chocolate or curd paste. It's very tasty and tender. It will be difficult to break away.

Pancakes in milk with starch - very thin

This old recipe pancakes with starch. It is believed that flour mixed with starch has best properties in baking. Pancakes with this dough will be more elastic, it will be easy to turn them over. Therefore, if your pancakes are always torn, try this recipe, everything will definitely work out.

Ingredients:

• milk - 0.5 l
• eggs - 3 pcs.
• starch - 3/4 tbsp.
• flour - 3/4 tbsp.
• salt - 0.5 tsp
• sugar - 1 tbsp.
• vegetable oil - 30 ml

Cooking:

1. Crack the eggs into a bowl and beat them lightly with a mixer or whisk. Add salt, sugar, milk to the eggs and mix well.

2. Now it's the turn to put the starch and mix thoroughly. Put flour next. Stir the dough until there are no lumps left in it. Use a blender or mixer to do this very quickly.

3. The finished dough is quite liquid. Let it stand for 30 minutes at room temperature. Before baking, pour vegetable oil into the dough.

4. Heat the pan until hot, grease with any fat. Pour in the batter and fry on both sides until golden brown. The pancake is easily flipped with a spatula.

Stir the batter before each pancake because the starch and flour will settle to the bottom.

Ready-made pancakes are thin, crispy. You can wrap any filling in them. I recommend!

Custard pancakes in milk without eggs

If for some reason you do not eat eggs, pancakes can be made without them. Of course, eggs give the dough density. Without them, it will turn out too thin. But you can make custard pancakes, which will turn out thin, and tasty, and tender, and will not tear. They include corn starch, which will give the dough more elasticity.

Ingredients:

• milk - 1 l
• flour - 0.5 kg
• oil - 100 gr.
• salt - 1 tsp
• sugar - 3 tbsp.
• soda - 2/3 tsp
• cornstarch - 2 tsp

Cooking:

1. Pour half a liter of milk into a deep container. Sift all the flour (half a kilogram) to it, put sugar, salt, starch, soda.

2. Mix everything until smooth without lumps. You will get a thick dough.

3. Pour 0.5 l of milk into the pan, put a piece of butter weighing 100 g into it. Bring milk to a boil with butter, which will melt during this time.

4. Pour the hot milk into the thick batter and mix well.

5. Now heat a frying pan over high heat, preferably with a non-stick coating. At this stage, it is important that the pan is smoking. Pour in batter for the first pancake and reduce heat to medium. Since there is a lot of butter in the dough, you can fry in a dry frying pan.

Pancakes are obtained in a hole, thin and tender, crispy at the edges. My kids love the crispy edge in pancakes the most)

Chocolate pancakes with milk - an original dessert

Pancakes, like other desserts, can be made chocolate. To do this, simply add cocoa to the dough, replacing flour with it. Add baking powder or soda as desired. As you already understood from the previous recipes, soda is needed for holes. If you plan to stuff pancakes with cottage cheese or other sweet filling, it is better to make them smooth so that the filling does not peek out.

Chocolate pancakes are a dessert option for tea or coffee. They can be eaten just like that, and dipped in condensed milk or jam.

Ingredients:

• flour premium- 8 tablespoons
• cocoa powder (no sugar) - 2 tbsp
• sugar - 4 tbsp.
• eggs - 5 pcs.
• salt - a pinch
• vanilla sugar or vanillin - 1 sachet
• milk - 450 ml
• vegetable oil - 50 ml

Cooking:

1. Use for fast food dough with an immersion blender, mixer or food processor. Pour all the ingredients into the bowl at once: flour and cocoa (heaped spoons), as well as sugar, salt, vanillin. Beat in the same eggs, pour milk and vegetable oil.

2. Beat all the ingredients well to make a homogeneous, batter. This will take 2 minutes.

3. Pour the finished dough into a convenient container from which you will scoop it up. Can be poured through a sieve to ensure there are no lumps.

4. Pancakes are fried as usual. I have already described in previous recipes basic cooking rules: a well-heated frying pan, grease with oil before the first pancake, then bake in a dry frying pan, pour the dough into the middle of the bottom and scroll it around the edges. Pour the amount of dough as much as you want to get the thickness of the pancake.

5. Stuff pancakes with sweet stuffing or eat them like that. They are flavorful and chocolatey. Sweet tooth can't resist!

Custard pancakes in milk with water and eggs

This is a simple recipe that makes pancakes thin. They taste like classic pancakes, but here half of the milk is replaced by boiling water. The advantage of these pancakes is that they turn over more easily, because the water makes them more elastic. If the pancakes are only in milk, they turn out to be very tender and can be torn.

Ingredients:

• milk - 1 tbsp.
• hot water - 1 tbsp.
• flour - 1 tbsp.
• sugar - 2 tbsp.
• eggs - 2 pcs.
• salt - a pinch
• soda - 1/2 tsp + vinegar for extinguishing
• vegetable oil - 3 tbsp.

Cooking:

1. Beat eggs into a bowl, add sugar and salt to them. Beat with a whisk or mixer until the sugar dissolves.

2. Pour milk (preferably at room temperature) and stir.

3. Enter the sifted flour into the dough in parts and stir until smooth.

4. The resulting dough must be brewed with boiling water. Pour water in a thin stream and stir.

5. Lastly, soda is added, slaked with vinegar or lemon juice. And vegetable oil. Still mixing again.

6. Fry pancakes in a well-heated pan. Before the first pancake, grease the bottom with oil. There is no need to do this further.

Bake all the pancakes this way. They will be even tastier if you grease each pancake immediately after baking with a piece of butter. You can wrap any filling you want.

Quick yeast pancakes according to an old recipe

This old recipe, pancakes are delicious, thin, openwork. When baking, the dough breathes directly, it turns out a lot of bubbles and holes. The method of kneading the dough is quick, no need to make a separate dough. Sour cream in the dough makes pancakes soft and especially tasty, they melt in your mouth.

Ingredients:

• milk - 500 ml
• dry yeast - 1 tsp
• sour cream - 50 ml
• flour - 250 gr.
• salt - 1/2 tsp
• sugar - 2 tbsp.
• eggs - 1 pc.

Cooking:

1. Sift flour into a convenient bowl. Add yeast to it and stir.

2. Heat the milk until warm. Yeast should always be mixed with warm liquid, about 35-40 degrees. To check if the milk is warm enough, put it on your wrist. Do not overheat, otherwise the yeast will die in the hot. Pour the milk in a thin stream into the flour and stir immediately with a whisk to avoid lumps.

3. Add egg, salt, sugar and sour cream to a homogeneous dough. Stir again until smooth.

4. Cover the bowl and let the dough rest for 1 hour.

You need to cover with a clean towel, not with a film, because the dough will "breathe". To speed up the fermentation process, place the dough in an oven preheated to 40 degrees for only 20 minutes.

5. When the dough stands, it will become more fluffy. No need to precipitate and mix it, as is done with regular pancake dough.

6. Heat the pan very well, brush with oil and pour in the dough. Pour with a ladle, scooping the dough from the bottom, without chatting or stirring. As you can see in the photo, the dough bubbles in the pan, holes are obtained.

7. Bake pancakes until golden brown on both sides. Brush each pancake with melted butter while still hot.

Pancakes - american fluffy pancakes

How to cook thin pancakes with milk - I have already written several recipes in detail above. But now very popular fluffy pancakes, soft and sweet - pancakes. Traditionally, pancakes are served with maple syrup, but in our area serving with honey is more popular and familiar. Pancakes are something between pancakes and pancakes. Their distinctive feature is that they are cooked exclusively in a dry frying pan, fat is added to the dough. Take a frying pan with a non-stick coating, otherwise there is a big risk of sticking to the bottom.

Pancakes can also be made in several ways. The first way and more simple - with baking powder. The second way is without baking powder and soda. In this case, to make the pancakes fluffy, you need to beat well. egg whites like a biscuit. I will write a simpler and fast option that anyone can cook.

Ingredients:

• warm milk - 300 ml
• flour - 280 gr.
• sugar - 3 tbsp.
• room temperature eggs - 2 pcs.
• vegetable oil - 3 tbsp.
• baking powder - 1 tsp
• salt - a pinch
• vanillin - 1 gr.

Cooking:

1. To make pancakes truly fluffy, the products should not be cold. Remove the eggs from the refrigerator at least 1 hour in advance. Vegetable oil needs refined, otherwise ready-made pastries there will be an odor.

2. Beat eggs into a bowl, add a pinch of salt and sugar to them. Beat everything together well with a mixer until the sugar dissolves. The egg mass will increase in volume. Beat for 5 minutes.

3. Add milk to beaten eggs, which should be warm, about 30 degrees. So warm it up a bit. Also pour in vegetable oil and mix quickly, you can do this with a mixer, you can with a whisk.

4. Sift flour into the dough. As you already know, sifting flour is a must in order to make pastries more airy. Add vanilla and baking powder to flour. Without baking powder, pancakes will not rise, you must use it.

5. With a mixer, mix the flour with the dough to get a homogeneous mass without lumps.

6. In finished version the dough will be much thicker than classic thin pancakes. It will drip off the spatula in large, heavy drops.

7. Heat the non-stick pan well. The size of the pancake can be different, as desired. Pour a couple of tablespoons of batter into the middle of the pan and gently spread them out into a circle. The pan must be dry, no need to grease it!

8. Fry pancakes over medium heat. Bubbles will start to appear on top.

9. When the first side is browned, turn the pancake over with a spatula.

10. Bake all pancakes this way. Serve them with honey, condensed milk, any sweet syrup or jam. It's tasty and enough quick breakfast. Taste like this fluffy pancakes similar to a biscuit. Prepare and delight your loved ones with a new format of pancakes. Inside they are well baked, they turn out soft.

Here is a selection of pancakes that are sure to be tasty, fragrant, satisfying, soft, and some with holes. Write which pancakes you liked the most, what is your favorite recipe. I wish you all delicious pancakes!

In contact with

Cooking delicious pancakes is not as easy as it seems at first glance, you need to make a lot of efforts to achieve professionalism in this matter. Which recipe to choose? How much dough should be in the pan? How to calculate the time so that the pancake does not burn, but turns out to be ruddy and appetizing? And, finally, how to ensure that the pancakes turn out to be the most real - thin, lacy and with holes, as in the presented photo?

Let's first understand how holes appear on pancakes when baking. In the process of kneading the dough, if it contains soda, bubbles appear. Especially a lot of them is obtained when soda is quenched with vinegar or the dough is cooked on kefir. When baking, the formed bubbles burst and, if the layer of dough in the pan is thin enough, we get holes dear to our hearts.

There is another secret that will help achieve the desired effect. It is necessary to prepare the dough for pancakes with the addition of mineral water, necessarily carbonated, with bubbles!

So, in order to bake perforated pancakes, we need to create more bubbles in the dough, and here a mixer can come to the rescue. Therefore, do not forget about this useful invention.

And now we will analyze each of the ways of baking thin openwork pancakes more.

milk recipe

The first recipe that we will analyze is pancakes with holes in milk. Do not forget that soda is always included in the test. Here is a list of what we need to cook 6-7 servings of pancakes:

• 2.5 cups of milk
• 1.5 cups flour
• 2 eggs
• 1 teaspoon sugar (you can make changes depending on what the pancakes will be served with)
• ½ teaspoon salt
• 1-2 teaspoons vegetable oil
• ½ teaspoon soda

First, heat the milk, but do not bring it to a boil. Let it warm up to about 40 degrees. Mix salt, sugar and eggs in milk. At this stage, we need a mixer. Beat the resulting mixture so that a good foam is obtained, as in the photo. Gradually add flour and soda mixture. We do this very carefully so that the dough turns out without lumps. All this time we do not stop whipping the resulting mass. In conclusion, add vegetable oil and mix thoroughly again.

Here it is necessary to note one more nuance. We do not start baking immediately, but let the dough brew. At this time, the process of bubble formation will take place. Then we can start cooking.

We cook on a preheated frying pan greased with oil, trying to distribute the dough in a uniform thin layer. Fry pancakes on both sides. We make sure that they become a hole and beautiful golden color but not burnt!

Step by step photo recipe

Recipe for kefir

The next recipe that we will analyze is pancakes with kefir holes. You can see how they look in the photo. As mentioned above, when interacting with the acidic environment of kefir, soda begins to actively release gas, and this is exactly what we need. So, in order to cook pancakes with holes according to this recipe, we need:

• a glass of flour
• a glass of kefir (it is recommended to take kefir with a small percentage of fat content)
• a glass of boiling water
• 2 eggs
• 1 teaspoon quenched soda
• 3 tablespoons of sugar

Mix eggs with salt and beat. Better again with a mixer. Add boiling water, and then kefir. Next comes the turn of soda, salt, sugar and vegetable oil. Don't forget to add flour in small portions, gradually. We bake as described above.

Pancakes with mineral water

Well latest recipe, which we will analyze. If you follow all of his points, the pancakes should turn out to be perforated and tasty! Here is what you need to prepare them:

• a glass of flour
• half a liter of mineral water
• 2 teaspoons of sugar
• 3 eggs
• 3 tablespoons vegetable oil
• salt to taste

Please note that this recipe does not contain baking soda. This is because the bubbles in this case will be formed due to mineral water.

To begin with, stir salt and sugar in water, then add eggs and butter, add flour and carefully knead a homogeneous dough.

You already know how to lay out the dough and bake pancakes!

Now it remains only to grease each pancake with butter and serve as soon as possible.

In conclusion, one more piece of advice that will help to make each pancake into a hole, no matter if it is cooked with milk, kefir or water. Mix the dough very thoroughly before each pouring into the pan so that it is even. And so that the pancakes do not stick, it is enough to lubricate the baking dishes after each finished product.

Thin pancakes on milk - favorite dish all family. cooking recipes delicious pancakes many, we have collected for you only the best, proven methods for making milk pancake dough. It's quick and easy to prepare and 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.

Cooking:

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

Then pour in the rest of the milk and mix thoroughly. Leave the dough for 10-20 minutes so that the flour swells, then add the butter, mix, and you can fry the pancakes.

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

If the pancakes will be stuffed, fry them on one side, then put any stuffing on the fried side, wrap it in an envelope and fry in oil until golden brown.

Custard pancakes in milk with holes

A beautiful "perforated" effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely dotted with holes.

Ingredients:

• milk - 1 l
• egg - 3 pcs.
• wheat flour - 2.5 stack.
• granulated sugar - 3 tbsp.
• salt - 0.5 tsp
• drinking soda - 0.5 tsp
• refined sunflower oil - 7 tbsp.

Cooking:

All products that make up the pancake dough must be taken out of 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, in small batches, introduce flour, previously sifted, into the resulting mixture.

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

Fry pancakes in a pan on both sides. If the frying pan non-stick coating then brush it with oil.
Most of the holes are formed when pancakes are baked in a well-heated pan, over high heat. However, you need to do everything very quickly, otherwise the pastries may burn.

Super thin pancakes with milk

Pancakes baked according to this recipe are very, very thin, elastic and tasty. From this amount of ingredients, 12-15 pancakes 20 cm in size are obtained.

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 tsp

Cooking:

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

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

Add oil. Once again, mix everything well. As a result, you will get a rather liquid dough. Let it brew for 30 minutes.

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

Custard pancakes in milk and boiling water

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

Ingredients:

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

Cooking:

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

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

Yeast pancakes with milk

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

Ingredients:

• milk - 1 stack.
• boiling water - half a stack.
• fresh yeast - 10 g
• wheat flour - 2 stack.
• granulated sugar - 3 tbsp.
• salt - a pinch
• odorless sunflower oil - 2 tbsp.

Cooking:

If you pour in half a glass of milk more, then 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

Put salt, granulated sugar in a bowl, crumble yeast. 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 come out like thick sour cream. Cover the dish with a lid and leave in a warm place for half an hour.

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

Despite the fact that these milk pancakes are without eggs, they are still soft, not “rubber”, due to the yeast base and boiling water.

chocolate pancakes

Ingredients:

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

How to bake pancakes:

Beat eggs with salt and sugar. Prepare the dough for pancakes better in a blender: it will turn out quickly and efficiently, homogeneous, without lumps.

Then pour a glass of milk into the resulting mixture and whisk again. Add flour, beat until there are no lumps left. While continuing to beat, gradually pour in the remaining milk into the dough. You will get a fairly liquid mixture.

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 dough for pancakes becomes homogeneous, without lumps.

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

Scoop some dough with a teaspoon and draw arbitrary patterns on the pancakes. Then turn the pancake over and fry on the other side. Remove from the heat, roll them with the patterned side up and serve warm, although cold pancakes are also extremely good.

When frying chocolate pancakes on milk, oil should be poured only once, during the frying of the first pancake. After the oil can not be added, the pancakes will not stick.

Delicious cheese pancakes

Ingredients:

• 30-40 ml olive oil
• 250 ml milk
• 1 st. 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 products and put them on the table in advance.
2. Combine milk with sugar and eggs. Salt a little.
3. Add flour. Mix.
4. Add cheese, grated on a grater with small holes.
5. Add sunflower oil. Mix.
6. Bake in a hot pan on both sides until golden brown.
7. Ready pancakes served with sour cream.

Thin pancakes in milk with soda and citric acid

Ingredients:

• 750 ml milk
• 3 raw eggs,
• 2 stack 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 soda in a spoonful of water and pour into the dough, mix.

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

Video: homemade pancakes in milk thin, lacy

Secrets of making thin pancakes

1. the dough for such pancakes is quite liquid. It is more like water. Don't try to make it thicker by adding flour or starch.
2. when frying pancakes, it is very important to choose the right temperature regime. Pancakes should cook fairly quickly. If the pancake is taking too long to cook, turn up the heat on the stove.
3. if you don't have enough experience with frying pancakes, start with a smaller diameter frying pan. the larger the diameter of the pan, the more pronounced they become possible problems.
4. super thin pancake recipe is designed to get very thin pancakes. If you pour too much batter into the pan, it will most likely be difficult for you to turn such a pancake without tearing it, and it will take too long to bake. You only need to pour in just enough dough to cover the pan in a thin layer.
5. dough with the addition of starch is less “dense” and torn more easily during baking than plain 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 with starch dough have a lighter texture and tear more easily when baked, they need to be turned over with more care than pancakes made with regular dough.