How to cook pancakes with milk. Thin pancakes with milk

Recipes for delicious pancakes

Today we are sharing a simple recipe for 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, lacy, and when prepared using the sponge method, they are loose and porous;
less calorie than other types of pancakes;
such pancakes are often used not as a main and independent dish, but served as a dessert with all kinds of fillings;
they have a sweetish taste, while 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:

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!
For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
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 overwhelm the delicate aroma of the pancakes).
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.

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.
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.
The result should be a dough whose consistency resembles kefir. You need to bake such pancakes in a thin frying pan, constantly greasing its bottom with vegetable oil.
For easier baking, you can pour the dough into a plastic bottle using a groove and pour pancakes directly from it into the 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 mass, 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 frying pan with long handle, or special frying pans made specifically for pancakes.

Before you start cooking, you need to put the frying pan on medium heat and heat it as hot as possible, then grease it with vegetable oil, and only after that you can 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 over and remove the pancakes with a wooden or steel spatula at the moment when the dough begins to become covered with a golden crust and its edges begin to 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.

Even if you mostly eat out, you will still find the ability to cook pancakes very useful, because it is a quick breakfast, a simple dessert, and an excellent base for many sweet and savory dishes. The recipe for pancakes with milk is the simplest - without yeast and soda, only due to the fact that the eggs themselves loosen well when heated (remember an omelet), the pancakes turn out tender and porous. At first, don’t put a lot of sugar in the dough, because it makes the notorious “pancake lumpy,” but once you gain some experience and “feel” the dough, you can make the pancakes a little sweeter.

Ingredients:

chicken eggs - 2 pieces;
fresh milk – 100 ml;
oil (olive, vegetable) – 1 tbsp. l.;
flour –150-180 g;
sugar – 40-60 g.

Preparation

1. Let's prepare the products. Measure out the specified amount of milk and sugar. Flour can be sifted through a sieve (previously or directly into the dough) so that the pancakes turn out without lumps.

2. Beat chicken eggs into a large bowl. We do this carefully so as not to get any shell particles. Pour milk and a spoonful of vegetable oil into them (without a sharp, pronounced odor).

3. Mix the resulting mixture and add flour and sugar. Don't forget to add just a little salt for taste.

4. Stir until smooth, so that there are no lumps and all ingredients are well distributed.

5. Pour just a little oil into the pan and distribute it over the entire surface. We heat it up. We lay out a scoop - half a scoop of dough, depending on the thickness of the pancake that we want to get. First, fry on one side until it turns a characteristic brownish color.

6. Then we turn it over to another.

homemade milk: 450 ml;
chicken eggs: 3 pcs;
wheat flour (highest grade): 200 gr.;
vegetable oil: 35 gr.;
granulated sugar: 50 gr.;
salt: 5 gr.

Preparation time: 00:15
Cooking time: 00:20
Number of servings: 6
Complexity: light

Preparation

Serve pancakes with honey, sour cream, jam or some other filling.

Not every housewife manages to cook lacy pancakes. To make the pancake dough thin, you should follow some rules:

eggs are taken out of the refrigerator in advance;
flour should be sifted first;
the milk should be brought to a temperature of 40°C (no more, otherwise the eggs will curdle);
soda is diluted in warm water and only then added to the dough.

Knead the dough in stages: chicken eggs beaten with sugar and salt, then milk, flour. Mix thoroughly, then flour again, mix, milk, mix, etc. The kneaded dough should sit (about a quarter of an hour).

Note! When preparing unleavened pancake dough, it is advisable not to add any baking powder or soda to it. You just need to heat the pan thoroughly to get holes.

It is advisable that the frying pan has a non-stick layer. It is customary to lubricate the frying pan with a special silicone brush or a raw potato, which is pricked on a fork and dropped into a bowl with vegetable oil. It is best to place the pancakes on a flat dish and cover them with a lid.

Thin delicious pancakes with homemade milk - a classic step-by-step recipe

Number of servings: 8

Ingredients:

fresh milk – 450 ml;
flour – 230 gr.;
eggs – 3 pieces;
sugar – 40 gr.;
salt – 10 g;
vegetable oil - approximately 30 g.

Cooking method:

Break the eggs, shake, adding salt and sugar.
Pour in half the volume of the specified milk, mix thoroughly with a mixer and add flour.
Next, pour in the rest of the milk. To stir thoroughly.
The dough should swell for a quarter of an hour, then pour in the vegetable oil and mix everything.

Now it's time to start frying. Heat and oil the frying pan. Pour in the dough: it should cover the bottom of the pan in a thin layer. As soon as the edges of the pancake are browned, carefully lift it with a spatula and turn it over.

On a note! Pancakes intended for stuffing are fried on one side. The minced meat is placed on the fried side. Then, wrapping the pancake in an envelope, fry it until it turns golden brown.

Recipe with soda and lemon

Experienced housewives often add soda and citric acid to the dough for pancakes with milk. We offer one of the popular recipes.

Number of servings: 8

Cooking time: 20 minutes

Ingredients:

milk – 600 ml;
eggs – 3 pieces;
flour – 300 gr.;
sugar – 40 gr.;
vegetable oil – 50 gr.;
soda – 12 g;
lemon juice – 1 dessert spoon;
salt – 5 gr.

Cooking method:

Beat all the eggs with sugar and salt.
Add flour in parts.
Dissolve soda in a spoonful of water, then pour it into the dough. Mix everything.
Next, pour in lemon juice and vegetable oil. To stir thoroughly.

Leave the dough for a quarter of an hour. After the specified time has passed, you can start baking.

Thin delicious pancakes with sour milk - the best recipe

Pancakes cooked with sour milk have a delicious sourness. They are tender and soft.

A good housewife can cook pancakes with yogurt, milk, or even water. But today we will tell you how to cook pancakes with milk - they turn out to be the most tender and delicious. Milk of any fat content is suitable for pancakes; it can also be replaced with powdered milk.

Recipe for traditional pancakes with milk

For thin openwork pancakes you will need:

milk – 1-1.5 l;
eggs – 3 pcs.;
salt - a pinch;
sugar - to taste;
flour – 2 cups;
vegetable oil – 2 tbsp.

How to cook:

Whisk all the eggs and 2 cups of milk together. While whipping, add salt and sugar.
Pour all the flour into a bowl and slowly pour the liquid mixture into it - mix well.
Pour the rest of the milk into the resulting thick dough in small portions and stir well with a whisk. The more milk you add, the thinner your pancakes will be.
Let the finished dough sit for 15-20 minutes, and then pour 2 tablespoons of odorless vegetable oil into it. Stir again.

Fry the pancakes in a well-heated frying pan, grease it with oil just before the first pancake. All subsequent ones will not stick to the pan, because the dough contains oil. Serve pancakes with honey, sour cream, butter and jam.

Recipe for custard pancakes with milk

Pancakes made from choux pastry are particularly tender. They can even be served as a holiday dessert, garnished with fresh berries and powdered sugar.

So, prepare:

flour – 300 g;
eggs – 3 pcs.;
milk – 600 ml;
boiling water – 200 ml;
salt, soda, sugar - 1 pinch each;
vegetable oil – 50 ml.

And preparing them is quite simple:

Beat eggs, milk, salt, sugar and soda with a mixer.
Sift flour into a bowl.
Pour the liquid milk-egg mixture into the flour. Knead the dough until smooth - use a mixer.
Pour all the boiling water into the dough in a thin stream and stir again.
Let the dough stand for 10 minutes and then add vegetable oil.

Fry custard pancakes in a small frying pan. Place the finished ones on a plate placed on top of a pan of boiling water. This technique will allow the pancakes to remain hot until they are served.

Recipe for buckwheat pancakes with milk

These pancakes were prepared by our grandmothers and served on major holidays. These pancakes go well with fish, boiled eggs, cheese, and herbs. These products can be used to make a filling and wrap it into fragrant thin pancakes with a wonderful coffee tint.

Products for buckwheat pancakes:

wheat and buckwheat flour – 125 g each;
eggs – 2 pcs;
milk – 500 ml,
salt - on the tip of the knife;
sugar – 1 tsp;
melted butter - 3 tbsp.

How to cook:

Mix two types of flour. Add salt and sugar.
Dilute the flour with milk - stir until smooth.
Whisk the eggs and pour them into the dough.
Add the melted butter last.

Buckwheat pancakes, due to the presence of buckwheat flour in them, turn out to be very fragile. To prevent the baked goods from breaking when turning them over in the pan or removing them from it, pour in a little more batter than when baking pancakes with regular wheat flour.

Having mastered the traditional recipe for pancakes with milk and the recipe for buckwheat products, you can experiment. Take this or that recipe as a basis, but instead of half the wheat flour, put half of the oatmeal, millet, or rice flour. Every time you will get delicious thin pancakes with milk.