Delicious pancakes with milk and butter. creamy pancake recipe

step by step recipe with photo

One has only to try pancakes in butter once and they are very likely to fall into your cookbook. In addition to butter, all other ingredients remain unchanged, although there may be variations here - for example, milk can be replaced with kefir or whey. To brighten the taste and aroma of pancakes, ground cinnamon is often added, however, 2-3 pinches will be enough - otherwise, such a fragrant spice can spoil the taste of the dish, adding bitterness.

Ingredients

500 ml milk
2 chicken eggs
70 g butter
3-4 st. l. Sahara
120 g wheat flour
2 tbsp. l. honey - for serving
3 pinches ground cinnamon

Cooking

1. Prepare the necessary ingredients in advance - measure the right amount of milk, butter. The fat content of milk does not really matter, the main thing is that the product is fresh. The amount of sugar can fluctuate, that is, if you want to make sweet pancakes, add a little more. You can also throw 1/2 tsp into the dough. vanilla sugar.

2. Take a large bowl for kneading pancake dough. Crack in a couple of fresh eggs. Also add sugar. Start stirring everything with a whisk.

3. Pour the fresh milk into the bowl and continue whisking.

4. Melt the butter in a water or steam bath. You can also put a piece of butter in the microwave for a minute and a half. Pour the melted butter into a bowl with eggs and milk. Stir.

5. Begin to pour wheat flour into a bowl in small portions and simultaneously stir with a whisk.

6. Add ground cinnamon and stir the dough so that no lumps remain.

7. When the pancake dough becomes completely homogeneous, you can let it brew by putting it in the refrigerator for 20 minutes.

Thin and fragrant pancakes, which are fried without oil, are ideal for small children because they are not greasy. They also turn out to be very elastic, which allows you to use any filling.

To make pancakes, we need: premium wheat flour, milk of any fat content (if you cook for a child, it is better to take milk with no more than 2.6% fat), butter (at least 72% fat), vanillin or vanilla sugar (if you if you prefer vanillin, then use one sachet, and if you prefer vanilla sugar - 2 sachets of 8 grams each), eggs, granulated sugar. To knead the dough, it is best to use a stationary blender or mixer, using a whisk will slightly increase the dough preparation time.

In a blender, beat the eggs until they increase in volume. Then add granulated sugar and vanilla sugar to this mass and beat well for about 4 minutes at medium speed (the mass increases in volume at least twice), pour in the milk and mix briefly. After that, add the sifted flour and a pinch of salt in several small portions, mixing thoroughly after each portion so that there are no lumps. Next, in a separate bowl in the microwave or on the stove, melt the butter. Add it hot to the resulting pancake dough with the last ingredient and mix at the first speed for about a minute. The prepared pancake mixture should have a creamy texture, resembling liquid yogurt in thickness. The finished mass for making pancakes must be put in the refrigerator for 1 hour (at least 30 minutes) so that the dough “rests”. Also, the finished dough can be stored in the refrigerator for 24 hours.

Take the dough out of the fridge and mix again. On the stove, heat a frying pan over medium heat. If you use a device with a non-stick coating or a special electric pancake maker, then you do not need to lubricate their surface with additional oil - pour the dough into a dry frying pan. When using a “classic” frying pan, you need to add 1 tablespoon of olive or sunflower oil to the dough and mix again, and thinly grease the device with any oil. the bottom of the fire should be strong so that the pancakes are well fried and easily lagged behind.After you see swollen bubbles on the unfried side, you can turn the pancake over to the other side.

Creamy pancakes have an unusual mild taste. They look appetizing: browned edges and a golden middle. Cooking them is simple, if everything is done according to the recipe, you will get mouth-watering ruddy pancakes.

Creamy pancakes can be served with jam, sour cream, berries.

Ingredients

Flour 200 stack. Salt 1 pinch Granulated sugar 75 grams Butter 100 grams chicken eggs 3 pieces) Water 100 milliliters Cream 200 milliliters Milk 200 milliliters

Servings: 30
Preparation time: 10 minutes
Cooking time: 5 minutes

creamy pancake recipe

The yolks should be rubbed with sugar until they turn white. Then pour in all liquid ingredients. Mix well. Flour should be poured in small portions. After each addition, you need to look for lumps. If present, mix thoroughly. Melt the butter either in a water bath or in the microwave. Let it cool slightly and pour into the dough. Beat the chilled proteins in a steep foam, adding salt to them. Carefully pour them into the rest of the mass and mix everything again.

Now you should distribute the dough in the pan. Often it does not make sense to lubricate it; butter dough will not let it burn. As a rule, pancakes quickly become golden. Enough 2 minutes. Then they should be turned over and fry for another 1.5 minutes. Such a delicacy is recommended to be served with sour cream, berries, chocolate paste, jam.

Creamy pancakes can be prepared for a holiday or an ordinary day. They will be a good breakfast and energize for the whole day.

How to cook pancakes in butter

To make the treat really tasty, melting in your mouth, you need to follow some nuances in cooking.

It is better to sift the flour twice. Then it will be filled with oxygen, the dough will turn out airy, and there will be much less lumps during cooking.
For pancakes, you will need eggs, it is advisable to immediately separate their contents. Proteins should be added last, whipped with a pinch of salt.
All components must be at the same temperature, then the dough will be homogeneous. In addition to proteins that need to be cooled before cooking.
The consistency of the dough should resemble sour cream of medium density. Then it will not stick to the pan, but will be evenly distributed over it. You can dilute too steep dough with boiled water.
Before you start frying, you need to warm up the pan or crepe maker well so that drops of moisture evaporate. Then grease with vegetable oil and start cooking goodies.

If you follow all these rules, the first pancake will definitely not turn out lumpy, and your loved ones will enjoy a delicious treat.

Creamy pancakes are moderately dense, not too sweet and very tasty.

How to cook a recipe for delicious pancakes in milk, thin with butter - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Cooking instructions

Cooking time: 30 minutes

Video: Grandma's thin pancakes in milk. DELICIOUS MENU. Step by step cooking

Video: How to cook pancakes with milk and butter WHAT TO COOK

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Pancakes are delicious with milk proven recipe

Pancakes with milk - general principles of cooking

Milk pancakes are one of the most common recipes used by housewives. These pancakes are thin, light and very tasty. Most often, wheat flour is used, you can also take buckwheat or oatmeal.

The thickness of the pancakes depends on the flour used. The thinnest pancakes in milk are made from wheat flour. Much depends on the quality of the flour - it is advisable to take products of the highest grade and fine grinding. Second grade flour or bran flour will make thicker and fluffier pancakes.

From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try making pancakes with milk from a mixture of different types of flour.

Pancakes in milk can be cooked with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. It may not be possible to bake a perfect pancake the first time.

However, for the third or fourth time, even and neat pancakes will come out. When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, pry with a spatula and turn over to the other side. Fry pancakes on each side until golden brown.

Pancakes are baked only in a preheated pan, greased with butter or vegetable oil.

On the finished pancake, be sure to put a piece of butter - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and eggs, smoked chicken or salmon, or any sweet fillings.

Pancakes in milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensils used. It is best to take a cast-iron skillet for baking.

If you don't have one, any heavy-bottomed pan with a non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. From the dishes you will also need a bowl in which the dough, a ladle, a spatula, a fork or a whisk, a knife and a brush for greasing the pan will be kneaded. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

Preparation of products consists in sifting flour, measuring the right amount of sugar, salt and other bulk products. Milk is usually warmed up.

If yeast is used, dilute it in a small amount of warm milk or water. You also need to melt the butter in advance.

Recipes for pancakes in milk:

Recipe 1: Pancakes with milk

Milk pancakes are very thin and light, they can be eaten with sour cream, honey or any filling can be wrapped in them. The recipe uses flour, sugar, eggs, salt and milk.

Milk - 0.5 liters;
3 eggs;
1-1.5 cups of flour;
Sugar - 0.5-1 tbsp. l.;
Salt - half a teaspoon;
Vegetable oil - 15-30 ml.

Break the eggs into a deep bowl and beat with a fork. Pour in half the milk. Add sugar and salt to the mixture. We mix everything thoroughly. The amount of sugar depends on what filling the pancakes will be filled with.

For sweet pancakes, sugar can be added a little more, and for meat and salty fillings, sugar, respectively, should be less.

Sift the flour and gradually add to the milk-egg mixture. It is better not to pour all the flour at once - you need to look at the consistency.

Then add the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. In too thick dough, you can add more milk, and in liquid - flour.

Add vegetable oil to the finished dough. If you add butter, pancakes will turn out rosier and more porous. We grease the preheated pan with butter and start frying pancakes in milk. When pouring the dough, the pan should be held at an angle and the dough should be evenly distributed in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and flip over. If the pancakes are torn, then there is not enough flour.

Recipe 2: Pancakes with milk Openwork

Such pancakes in milk are delicate, delicate and thin. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the components that make pancakes so airy.

One and a half glasses of flour;
Sugar - 1 tbsp. l.;
Eggs - 2 pcs.;
Salt - half a teaspoon;
A glass of milk;
Half a liter of kefir;
1 tsp soda;
Vegetable oil.

Pour kefir into a saucepan and heat a little. We break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.

Bring the milk to a boil and begin to pour into the dough in a thin stream, stirring constantly. If the dough is too thin, you can add a little more flour. Then add 15-30 ml of vegetable oil and mix everything again. It is better to bake pancakes in a cast-iron pan. Lubricate the heated pan with butter and start baking pancakes in milk.

Recipe 3: Milk Pancakes with Starch and Vanillin

According to this recipe, you can cook thin and very tasty pancakes in milk. The recipe is so successful that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute on each side.

Half a liter of milk;
4 tbsp. l. potato starch (without a slide);
4 tbsp. l. flour (with a slide);
4 eggs;
Salt and sugar - to taste;
Vanillin - to taste;
30-45 ml of vegetable oil.

Mix flour, salt, sugar, starch and vanilla. We heat the milk. Break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the pan and grease with butter. The dough should be poured so that it evenly covers the surface of the pan with a thin layer.

Since the starch sits on the bottom, it is recommended to mix the dough before each scooping. Even if it seems that the dough is liquid, you do not need to add flour. Pancakes should be very thin and lacy.

Such pancakes can be stuffed with smoked chicken or fish, cottage cheese with raisins or a garlic-cheese mixture. Options - a lot.

Recipe 4: Pancakes with milk Custard with yogurt

Custard pancakes in milk with yogurt have a special, specific structure, but they turn out to be no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. These pancakes are sure to please both adults and children.

A quarter teaspoon of salt;
Sugar - 3-4 tbsp. l.;
250 ml of boiling water;
1 teaspoon baking powder;
8-9 Art. l. flour;
250 ml of milk and yogurt;
2 eggs;
Butter;
9. Vegetable oil.

Whisk eggs with salt and sugar. Pour milk and yogurt, mix everything thoroughly. Add flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then pour in the baking powder, but do not stir! Then pour in boiling water.

Grease a hot frying pan with vegetable oil and fry the pancakes on each side. Do not pour too much dough, otherwise the pancakes will turn out thick. Place a dollop of butter on each hot pancake.

Recipe 5: Pancakes with Milk and Yeast

Yeast pancakes in milk are very tasty and lush. Ideal for both sweet and savory fillings.

330 g flour;
2.1 large egg;
20 g of sugar;
7 g of yeast and salt;
25 g butter;
550 ml of milk.

We heat the milk, pour a small part and dilute the yeast in it. Leave for 10 minutes. For fresh yeast, you need 20 minutes.

In another part of the milk, dilute salt and sugar, then add milk with yeast. Mix everything, break the egg and add flour. Pour melted butter into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir occasionally.

We bake pancakes in a frying pan heated with oil. The thickness of pancakes is about 3 mm.

Recipe 6: Milk pancakes with curdled milk

Another simple but delicious pancake recipe with milk. The difference between such pancakes and other recipes is the use of yogurt.

2 eggs;
Half a glass of sugar;
One and a half glasses of curdled milk;
Half a glass of milk;
a teaspoon of soda;
A quarter teaspoon of salt;
2 cups of flour;
45 ml vegetable oil.

Beat the eggs with sugar and salt, then pour in the curdled milk. Sift the flour and gradually add in the baking soda. Beat the dough with a mixer, then pour in the milk and mix everything again. We cover the container with the dough with a napkin and leave for half an hour.

The dough thickened a little after that, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix well. We bake pancakes in a frying pan heated with oil on both sides.

If the pancakes are constantly tearing, try adding more flour to the dough. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;

If pancakes are baked for filling, it is better to fry the pancake on one side only. In this case, the filling is laid out on the fried side. The other side will brown in a pan or in the oven.

The most common mistakes in the process of making pancakes in milk:

Beating the dough too hard can cause the pancakes to become rubbery;

If the soda has not been sufficiently extinguished, the finished pancakes may have an unpleasant aftertaste;

You need to correctly determine the number of eggs. An excess of eggs in the dough will make pancakes look like an omelet or scrambled eggs, and with a lack of eggs, pancakes may fall apart;

So that the edges of the pancakes do not burn, you do not need to shift sugar into the dough;

Too much butter in the batter will make the pancakes too greasy, shiny, and tasteless.

Thin pancakes in milk with butter

1. Mix eggs, sugar, salt with a whisk in a deep bowl, add a glass of warm milk, mix, then add a glass of flour, mix well with a whisk, pour another glass of warm milk, mix.

2. Pour the ladle and pour the resulting mixture back and forth into the bowl several times, leave for 15 minutes.

3. Preheat a pancake pan, before frying, add a tablespoon of oil to the mixture and mix well.

4. Pour an incomplete ladle into a frying pan with a diameter of 20 cm and fry until cooked for half a minute, then turn over and fry for a few seconds, put the resulting pancake on a plate and grease with a piece of butter put on a knife, repeat the procedure for the rest of the pancakes.

Thin pancakes with milk: classic and new recipes

With the advent of Maslenitsa, I want to bake a whole plate of thin pancakes in milk to treat all my relatives, friends and, of course, myself! For this bright holiday, salty and sweet pancakes are prepared, served with various fillings, jams, and chocolate. Interestingly, you can cook pancakes with milk in different ways: how many housewives, so many recipes, but many of the methods have become traditional.

A selection of recipes for thin pancakes

It is convenient to wrap the filling in thin pancakes, they do not tear and keep their shape well. Even a novice hostess can handle baking, the main thing is to take a frying pan to which they do not burn, so that the pancakes do not tear when turned over.

Traditional recipe for thin pancakes with milk

They cook quickly, have a pleasant yellowish color. They can be called universal, as they are combined with various sweet and salty fillings. This pancake recipe takes 40 minutes to make.

Ingredients for 4 servings:

5 small eggs or 4 large;
sifted flour of the first grade - 400 grams;

sugar 2 tbsp. l;

salt - at the tip of a teaspoon;

milk - 1 liter.

Beat eggs with sugar, for this you can use an electric mixer. It is most convenient to do this in a special tall glass so that the dough base does not splatter.
Pour the resulting mass into a deep bowl, gradually introduce salt, flour and milk, stir until smooth. Important: to make the dough without lumps, take milk at room temperature.
We leave for 20 minutes.
Stir with a ladle, add sunflower oil.
Fry in a well-heated pan without additional oil.

Custard pancakes in milk and boiling water

These thin pancakes are prepared without sugar, so they go well with mushroom and meat fillings. It will take fifteen minutes to prepare the dough.

1 glass of flour;
2 eggs;
a glass of milk and boiling water;
salt - a pinch;
2 tbsp. l vegetable oil.

Beat the eggs with salt into a thick foam, gradually add boiling water to the dough, without ceasing to beat.
Add cold milk, flour and continue beating.
When the dough turns into a homogeneous mass without lumps, add vegetable oil.
Before baking pancakes, grease the pan with butter or vegetable oil.

Most housewives will agree that these are the best milk pancakes, because they cook quickly and taste great!

Pancakes with butter

How to cook pancake dough with butter? Easier than you think: prepare the traditional dough, add butter instead of vegetable oil or in a 1:1 ratio. Cooking time - 35 minutes.

milk - two glasses;
flour - one glass;

Butter Sugar

sugar - two tablespoons;

salt - on the tip of a teaspoon;

vegetable oil - one tablespoon;

butter - 20 grams;

two eggs.

Butter can be added to the dough or used in a more interesting way: prick it on the tip of a knife and grease each pancake after removing it from the pan and placing it on a plate.

Sweet airy pancakes will appeal to everyone, especially kids. To prepare them, you will need half an hour of free time.

Refined oil

a pinch of salt and the same amount of baking powder for dough;

3 art. l. Sahara;

1.5 cups flour;

2 tbsp. l. refined sunflower oil;

To prevent the first pancake from turning out lumpy, pour a few drops of sunflower oil into the pan.

If you have made the dough, but do not have time to fry everything at once, leave it in the refrigerator. Nothing will happen to the dough during the day, on the contrary, the thinnest pancakes will turn out.

Delicate thin pancakes

We offer dough for thin pancakes with the addition of baking powder, cooking will take 30 minutes. They go well with delicate cheese filling, berries, fruits. Pancakes are sweet, keep this in mind when choosing a filling.

wheat flour - 2 cups of 200 grams;
milk - one and a half glasses;
baking powder - 1.5 tsp;
sugar - 4 tbsp. l;
a pinch of salt;
7 art. l. vegetable oil.

Openwork pancakes with milk

These are very tasty pancakes, they turn out tender and thin. They look appetizing, the surface is with small holes. Goes great with any toppings.

1 tsp vegetable oil and soda;
a quarter teaspoon of salt;
1 st. l. Sahara;

one and a half glasses of flour;

2 eggs;

1 glass of milk;

2 full glasses of kefir.

Cooking instructions:

Pour kefir into a saucepan and heat a little, make sure that it is not hot.
Add eggs, sugar, salt, soda and mix with a whisk or mixer.
While stirring the dough, add flour. You need to achieve the consistency of thick sour cream.
Bring the milk to a boil and pour it into the dough in a thin stream, with the help of this technique it becomes custard.
Add oil - and the dough is ready!
If you have a cast-iron skillet on the farm, bake pancakes on it, after brushing with vegetable oil, regardless of whether there is oil in the dough or not.

Thin pancakes with milk and starch

To properly cook pancakes according to this recipe, do not add or change anything, follow the proportions as in the instructions. It will turn out delicious, because pancakes literally melt in your mouth.

three teaspoons of vegetable oil;
salt - on the tip of a knife;
2 tablespoons of sugar;
four tablespoons of flour with a slide;

four eggs (if small, you can five pieces);

500 ml of warm milk;

four tablespoons of starch without a slide;

vanillin - on the tip of a knife.

Instructions and subtleties of preparation:

Pancakes with starch - video

The advantage of this recipe is that the dough can be prepared in advance, it keeps well in a bottle in the cold. Naturally, the dough will not stand for several days, but it will last until the next morning so that you can make pancakes for breakfast. It will take 35 minutes to prepare, no more.

vegetable oil - three teaspoons;
salt - on the tip of a knife;
sugar - three tablespoons;
flour - ten tablespoons;
two eggs;
milk - three glasses.

Cooking instructions:

As in previous recipes, any filling will do, but even without it, with tea, such pancakes go unnoticed.

Each housewife is looking for her ideal recipe for the so-called pancakes on thin dough. The secret of lacy pancakes is in the addition of soda. So, write it down.

vegetable oil - 0.5 cups;
soda - 1 tsp with top;
salt - a quarter of a teaspoon;
sugar - 2 tbsp. l.;
flour - two glasses;
egg - 4 pcs.;
milk - 1.5 liters;

Step by step cooking instructions:

Whisk eggs with sugar and salt.
We extinguish the tea soda with boiling water.
Add soda to the egg mixture and beat with a mixer.
Sift the flour through a sieve, add to the dough in portions, beat.
We heat the milk so that its temperature is slightly above room temperature.
Add milk in a thin stream, constantly stirring the dough. Pour milk from the kettle - so there will definitely be no lumps.
The dough should have a consistency similar to ryazhenka.
Add vegetable oil, mix.
We bake in a hot frying pan, for the first time grease it with oil. For subsequent pancakes, this is not necessary, because there is already a lot of butter in the dough.
Thin pancake "cloths" are obtained, in which the filling is well wrapped. Take a little toppings, it's tastier. A good option: wrap salmon or caviar inside, but for the everyday option, cabbage with an egg will do.

Yeast pancakes are easy to prepare, there are a lot of them. We will prepare this recipe according to GOST, it will turn out delicious, like in childhood.

Ingredients according to GOST, weight is indicated in grams, so it’s good if you have a kitchen scale:

We prepare the yeast: we heat 150 grams of milk and dissolve the yeast in it. We leave for 10 minutes.
In the remaining milk, dissolve the salt, sugar, gradually add to the yeast, mix.
Beat the egg, add to the dough.
Add flour, stirring constantly so that no lumps form.
Now you need to melt the butter, pour into the dough. We beat everything with a mixer or a whisk, as a result we get a smooth dough, in consistency it is like sour cream.
We put in a warm place for 3 hours, but during this time it needs to be stirred occasionally.
Fry pancakes on both sides.
Please note that pancakes should not be too thin, 3 mm thick.

Pancakes like velvet

We offer another recipe without soda. They turn out light with a delicate taste. An important advantage is that this is a simple recipe that does not require culinary skills.

The question of what oil to fry pancakes in is far from idle. After all, there are so many recipes for this delicious dish. There are Russian pancakes, for which yeast is added to the dough. According to the Ukrainian recipe, sour milk, kefir or whey is used. In this case, thin, openwork, like lace, pancakes are obtained. In the dough, you can pour (at the final stage of kneading) vegetable oil. Then such pancakes can be fried in general in a dry frying pan. In a word, each recipe for this dish also involves the use of a certain type of oil for heat treatment. But what you need to know so that the first pancake is not lumpy? And also the second and third? You will read the secrets of the correct preparation of pancakes in this essay.

Pan

There are three factors that play a decisive role in ensuring that products do not burn or stick. The first is dough. Don't make it sweet. Sugar promotes burning and sticking of the product to the pan. If the pancake still breaks, you need to add an egg and a little flour to the dough. You should also know the measure in pouring the base into the pan. There should not be too much dough, even if we bake thick pancakes. The second factor is the frying pan. It is better that it be cast iron. This porous material is gradually saturated with the oil on which the pancakes are baked, and over time a natural non-stick coating forms on it. Cast iron cannot be scratched like a Teflon pan. This metal can withstand temperature extremes very well. And it doesn’t matter what to fry pancakes on, what kind of oil to pour into the pan, the main thing is that this dish should not be used for anything else. There are also modern alternatives to timeless classics. These are pans with a ceramic, granite or marble coating. They cost more than Teflon, but their quality is higher. But aluminum and light metal pans are absolutely not suitable for baking pancakes.

Types of fats

In cooking, for frying various dishes, butter, olive, corn, sunflower, rapeseed, margarine, spread, lard and lard are used. As you can see, the choice is quite large. What oil to fry pancakes in so that they turn golden and, as if by magic, separate from the bottom of the pan and slide into a plate? To answer this question, we need to understand the smoke point. This is a very important point, and not only in the culinary aspect, but also in the field of health care. After all, if the oil goes beyond the smoke point, irreversible changes occur in its chemical composition and carcinogens are released. In this regard, cooks never fry in linseed oil, because it has a low boiling point. And good pancakes are obtained only when we ignite the pan well.

Butter and its types

Derived from cow's milk, this product is approximately 70-80 percent fat. The rest is impurities. How does butter behave in a pan? First of all, water is released from it, hence the hiss and splashes. Next, impurities begin to burn - milk protein. It gives dishes a pleasant nutty flavor. Butter "gives" the products that are fried in it an appetizing crispy crust. But its smoke point is quite low. In butter, you can only simmer foods or simmer them over low heat. Spread and margarine behave even worse in a pan. They contain a lot of water and other unwanted impurities. But on what oil it will be good to fry pancakes, it is on melted butter. "Who cares?" - you ask. After all, butter, having melted to a liquid state and frozen again, does not lose its properties. In fact, its smoke point rises from 100 to 250 degrees. Therefore, ghee (the so-called purified in India, Pakistan and other countries of South Asia) is often used for frying foods.

Vegetable fats

Let's first understand how they are mined. Olives, sunflower seeds or corn are placed under a press and crushed. The result is first-pressed oil. It is the best. However, its smoke point is low. Yes, and the aroma carries the smell of raw materials. Extra virgin olive oil is greenish in color and has a bitter taste. But this does not affect the product, which is fried in such fat. The main thing is that "Extra Virgin" has a low smoke point. The cakes left over from the first pomace are further processed to extract as much oil as possible from them. Sometimes heat and chemicals are used for this purpose. Such a product is called Pomace Oil. And if you already ask yourself the question of what oil to fry pancakes in, then we can recommend exactly this, secondary extraction. It is unrefined and refined. The latter is better for frying. It has a high smoke point and does not foam in the pan or splatter.

Vegetable oils: what are they

We have already explained the classification of these fats according to their degree of processing. Olive oil, even for frying, is quite expensive here. Consider other types of vegetable fats. The cheapest is 120 degrees. When cleaning, the smoke point becomes higher - 140 ° C. For comparison: olive Pomace Oil begins to boil after 160 degrees. But the frying pan on which we have to bake products must be calcined by an order of magnitude more. It is not difficult now to guess in what oil to fry pancakes. One with a high smoke point. These are corn, soy and rapeseed. However, nutritionists may object. The last two products contain a lot of unnecessary cholesterol. In terms of usefulness, olive oil is the leader. But it is also the most expensive.

Salo and lard

These animal products also have a high smoke point. Therefore, lard and lard should also be taken into account if you are new to cooking and you are interested in how to fry pancakes in a pan. Chefs advice is that these fats give the products a golden color and leave a soft texture. In addition, they are easy to use, especially lard. You just need to prick a piece on a fork and run it along the bottom of the pan each time before pouring the dough. However, there are also disadvantages here. Salo should be absolutely fresh and not salty. A stale product will immediately transfer its unpleasant aroma to pancakes. The same requirement applies to lard. It is best to put it in a plate, which is placed on the edge of the stove - not on the fire, but near it.

Blend of oils

Any fat suitable for frying pancakes has its advantages and disadvantages. Butter, for example, makes products soft and tasty. But it has bad cholesterol. In vegetable oil, especially refined, it is not. But pancakes baked on it turn out to be too greasy. Let's try to combine these two fats. Many housewives answer the question of how to fry pancakes, in which oil is better, they answer: a mixture of vegetable and cream. Moreover, the latter should be melted. The main thing is not to overdo it with the amount of fat. It should be minimal. The pan should be a little shiny from the grease, and that's it. Therefore, cooks go to all sorts of tricks so as not to pour too much fat. A half of a raw potato is strung on a fork, dipped with a slice in oil and carried out in a frying pan. Or use modern silicone brushes.

Fry without oil

Now it has become fashionable to cook food without any fats. Non-stick Teflon pans are in great demand, as well as those with a granite, ceramic or marble coating. Having such kitchen utensils, you do not need to wonder what oil to fry pancakes in. Reviews still advise lubricating the pan before pouring the first portion of the dough onto it. Then you can already do without fat. But if you have a solid cast-iron pan at your disposal, then you can also fry pancakes on it without oil. But in this case, you need to make the appropriate dough. There are recipes when a certain amount of vegetable oil is introduced into the basis of pancakes at the final stage. And do not forget to properly heat the pan before you start pouring the dough.

Fats that should not be used

So pancakes? We have already listed the fats that will help make your products golden, soft, tender and tasty. These are refined corn or sunflower oil, olive Pomace Oil and melted butter "ghee". And what fats are not suitable for making pancakes? These are margarine and spread, grape, linseed, sesame, coconut and nut oils. Frying on extra virgin olive oil will also fail due to its low smoke point. Rapeseed and soy will give pancakes an unpleasant odor. Bacon fat is suitable for frying only when it is fresh.