How to prepare pancake dough. How to make pancakes: with water and milk

Today I want to tell you in more detail about preparing pancake dough. It is important to know not only about the composition of the pancake mass, but also about the proper preparation of each of the ingredients.

The taste and texture of the pancakes depends on the quality of ingredients you use, so be careful. How to knead the dough for pancakes to ultimately get an appetizing dish? You will read about this in my article.

Experienced housewives can also glean a lot of useful information from it, and what can we say about those who bake pancakes very rarely, or even decided to do it for the first time.

Lush or thin, delicate and airy, tender and soft - all these adjectives are suitable for pancakes if they are prepared according to all the rules.

If you want to see pancakes on the dinner table that you can only dream of, treat the process of kneading the dough with full responsibility.

Recipe for making pancakes with milk

Each housewife has her own time-tested pancake recipe. Among all the variety, you can choose exactly the one that works well, and it will be your business card.

How to knead the dough for pancakes from inexpensive products in order to be considered an ideal housewife? First of all, buy full-fat milk. It’s better if it’s rustic, from the market, then your pancakes will be tender and tasty.

You can also cook pancakes with milk from packages, but its fat content should be at least 2.5%. Homemade milk must be diluted with boiled water, then the pancakes will become soft.

Now let's talk about eggs. They should be fresh and at room temperature. Naturally, only the refrigerator is suitable for storing eggs, but before adding them to the dough, keep them on the table.

In order to make pancake dough with milk, use premium wheat flour (watch the video), it contains the required amount of gluten, which affects the final result.

There is a pancake recipe for which you will need buckwheat flour, but it also needs to be diluted with finely ground wheat flour. For those who are interested in following the rules of a healthy diet and not gaining weight, there is a recipe for pancakes made with rice flour.

When kneading the dough, add vegetable oil at the end. There are also nuances here, because any fatty product will not suit you.

Use lean, refined oil that is devoid of extraneous odor, otherwise the pancakes will acquire an unpleasant taste.

Another reason to add vegetable oil to the dough is so that you don't have to grease the pan every time. The pancakes will not stick to the bottom and will easily turn over (as in the video).

Additional ingredients include: cinnamon, vanilla sugar, salt, soda. If everything is clear with the first two - they serve for flavoring, then soda is needed to make the pancakes fluffy.

It is put into the dough if it is based on kefir or yogurt. Thanks to the acidic environment, the soda will be extinguished, and the pancakes will not have an unpleasant taste or smell.

Salt is an essential ingredient in sweet baked goods; you only need a little bit of it.

Depending on preferences, you can add chopped herbs, grated hard cheese, chocolate chips, cocoa powder and other products to the milk dough, which affect the taste and appearance of the pancakes.

Now let's move from theory to practical exercises and consider...

Recipe No. 1. Pancake dough with milk

This recipe is considered the most common. In order to make the dough, use high-fat milk or what you purchased at the market; you will need half a liter of it.

Also, take: a couple of eggs; two tablespoons of vegetable oil; 0.2 kg flour; a pinch of salt and one and a half tablespoons of granulated sugar. If you like sweet pancakes, increase the amount of sugar by another 20 grams and add vanilla or cinnamon.

Granulated sugar is added to the pancake mixture even if the pancakes are made with a salty filling (mushrooms, minced meat, caviar). Without it, no ruddy “dots” will form on the surface of the baked goods.

Step-by-step recipe for kneading dough with milk:

  1. Crack eggs and sugar in a bowl. Don't try to improve the taste of your pancakes by adding too many eggs. Two pieces per 0.5 liter of liquid is an excellent proportion so that pancakes do not resemble an ordinary omelet.
  2. Salt the pancake dough with milk.
  3. Pour in the milk and whisk everything together.
  4. Flour can be poured into a bowl directly through a sieve. This needs to be done in parts so that the mass does not turn out too thick. Ideally, it should be similar to low-fat sour cream, then pancakes made with milk will turn out thin and elastic. You can easily wrap the filling in them if you plan to serve the dish in this form (see photo).
  5. Sifting the flour will get rid of any lumps that are not easy to get rid of with a whisk. If you have a mixer, this will simplify the process; with a whisk, kneading the dough will take a little longer.
  6. At the end, pour in vegetable oil in the amount required by the recipe and lightly beat the pancake mixture.

Recipe No. 2. Pancake dough with kefir

Thrifty housewives will always find something to do with sour milk. You can make pancake dough correctly not only with kefir, but also with yogurt or sour milk.

Serve pancakes with sauce (as in the photo) or use to wrap a variety of fillings. Suitable for this purpose: cottage cheese with raisins or berries, stewed vegetables, rice with onions and boiled eggs.

In a word, experiment, choose what your family likes.

Take: half a liter jar of kefir; 60 ml vegetable oil; two eggs; 0.2 kg flour; 0.5 teaspoons of soda and salt; Art. spoon of sugar.

Start the cooking process by sifting the flour. Then:

  1. Mix kefir and eggs in a metal container and heat over low heat to 55-60 degrees.
  2. Add salt and sugar, stir until completely dissolved.
  3. Add flour.
  4. Dissolve baking soda in a tablespoon of boiling water and immediately pour the mixture into a container with the rest of the ingredients.
  5. It remains to pour in the vegetable oil, it should be 60 ml (corresponds to 4 tablespoons).

After the dough, covered with a napkin, has stood for 50-60 minutes at room temperature, start baking pancakes.

Recipe No. 3. Pancake batter with water

This simple method is popular among those who are afraid of gaining excess weight, because it is lower in calories.

However, if you do not have milk or other fermented milk products that could form the basis for the dough, use water.

So, you will need: two eggs; one and a half glasses of fine flour; ½ liter of water; 30 ml vegetable oil; a pinch of salt and tbsp. spoon of granulated sugar.

The steps for preparing the dough are not much different from the previous descriptions:

  1. First, beat the granulated sugar with the eggs and salt.
  2. Pour in warm water.
  3. Add the previously sifted flour into a separate container and mix thoroughly using a whisk.
  4. Pour in the oil.

That's it, the pancake dough, as in the photo, is ready.

Baking pancakes

We have figured out the preparation of the dough, it’s time to move on to the next process - baking:

  1. Place the frying pan on the stove and heat it well over high heat.
  2. Grease the frying pan with vegetable oil, just drop a few drops on the bottom, and then spread it over the entire surface using a pastry brush.
  3. Now turn down the heat and set its intensity to medium. Remember, pancakes are not fried, but baked (watch the video).
  4. Use a ladle to scoop up the dough and pour it into a frying pan, which must be held suspended at an angle.
  5. When the mixture spreads evenly over the entire bottom, place the pan back on the stove. On one side, the pancake is baked for an average of one and a half minutes, but you can control the process by watching the edge (watch the video).

When it darkens, lift the edge with a spatula and look at the shade of the pancake. If it turns light brown, it's time to turn it over to the opposite side.

Place the pancakes on a wide plate, greasing them with butter (as in the video). To soften the pancakes, cover the stack with a lid and leave for a few minutes.

Then serve, not forgetting to offer sour cream, jam or liquid aromatic honey.

Secrets from Ivan

Before preparing the dough with milk, remove all the products from the refrigerator, let them lie on the table for about an hour and come to room temperature.

If there are lumps in the dough and you don’t have a mixer to get rid of them, no problem. The advice is very simple: you need to leave the bowl of dough alone for twenty minutes and pick up the whisk again.

  • During this time, the gluten will swell, and it will be much easier to deal with the problem (watch the video).
  • When baking pancakes with milk, constantly stir the dough with a ladle.
  • By adding vegetable oil, you save time because you don't have to grease the pan every time.
  • For thin pancakes made with milk, you will need very little dough. Make sure that the layer covering the bottom of the frying pan is of minimum thickness (as in the video).
  • Pour the pancake mixture into the center of the frying pan, which must be held suspended. Rotate it quickly in a circle, avoiding delays, otherwise the mass will have time to “grab.”
  • Thin pancakes are made from batter with the consistency of liquid sour cream (as in the video).
  • If you often spoil your loved ones with homemade pancakes made with milk, purchase a special frying pan with low sides. A cast iron frying pan will also work; it’s not for nothing that it’s been used for so long.
  • To flip pancakes, any recipe requires the use of a special spatula or knife with a blunt end (watch the video). If your frying pan has a non-stick coating, stock up on a wooden spatula; there are no other options.

My video recipe

There are a huge number of pancake batter options. And different cuisines around the world have their own subtleties in preparing this dish. The history of the origin of pancakes dates back centuries.

In France, they prefer to prepare thin pancakes (crepes) with a variety of fillings. In Mexico, this dish is called tortillas and is filled with beans or meat with a spicy tomato sauce. In the US and Canada, they make plump pancakes that resemble pancakes. In Japan, this dish consists of two pancakes with filling between them. The Japanese call their pancakes okonomiyaki.

Traditional Russian pancakes are prepared using the sponge method from yeast dough, to which, in addition to wheat flour, buckwheat can also be added. There are several dozen recipes for pancake dough in Russian cuisine.

But the basic principle is the same for all countries. The batter is poured in a thin layer onto a very hot frying pan, fried and turned over. Usually pancakes are made in a round shape, but there are also options for square products. To do this you will need a frying pan of the appropriate shape. The main thing in the process of preparing this dish is that the pancakes should come out golden brown without burning.

It is believed that baking pancakes is a real art. After all, you need to know the exact amount of dough that needs to be poured into the frying pan in order to get a thin pancake, and skillfully turn it over in time. And thus get a fragrant pile of excellent pancakes.

In fact, there are no particular difficulties in preparing this dish. So, choose a recipe, prepare the dough, bake pancakes, following the recommendations - and we will succeed!

You do not need to put either yeast or soda in the dough for these pancakes with milk. It contains sparkling mineral water - convenient and fast. With this dough you can prepare regular pancakes and stuffed pancakes, for example, stuffed with chicken or cottage cheese. The pancakes turn out airy and tender.

Ingredients:

  • Wheat flour - 2 cups;
  • Sparkling water - 1 glass;
  • Milk - 2 glasses;
  • Egg - 2 pcs.;
  • Sugar - 3 tablespoons;
  • Salt - a pinch.

Cooking method:

  1. Combine eggs with salt, sugar and beat.
  2. Add preheated milk (slightly warm), water at room temperature, butter, mix.
  3. Add previously sifted flour. Stir so that no lumps appear. You can beat it with a mixer.
  4. Leave the dough for 15 minutes.
  5. Heat the frying pan and grease it with oil.
  6. Mix the dough again.
  7. We scoop up the dough with a ladle, pour it into the middle of the pan, carefully spread it over the surface, tilting the pan in different directions. The dough should spread over its entire surface.
  8. Fry the pancake for about 30 seconds, turn it over using a spatula, and bake until browned. We do this with all the dough.
  9. Place the finished pancakes on top of each other. Serve hot with sour cream, honey, jam.

Interesting from the network

They turn out more fluffy and holey than with milk. Make these delicious pancakes for breakfast that are so easy to make.

Ingredients:

  • Flour - 200 g;
  • Sugar - 3 tablespoons;
  • Kefir - 1.5 cups;
  • Egg - 3 pcs.;
  • Salt - a pinch;
  • Vegetable oil - 50 ml;
  • Soda - 1 level teaspoon.

Cooking method:

  1. Pour kefir into a separate container, add soda, mix.
  2. Beat eggs with salt and sugar and add to kefir.
  3. Pour in the oil, add the previously sifted flour in portions.
  4. Mix the dough thoroughly (you can beat it with a mixer).
  5. If the dough turns out thick, then add a little kefir.
  6. We bake pancakes in a frying pan, very hot.
  7. Place the prepared pancakes on a plate. Brush each pancake with melted butter.

If you suddenly don’t have milk or kefir to make pancakes, or you simply would like to reduce the calorie content of the dish, then the dough can be made with plain water. From the usual ingredients you will get an excellent dough for thin, delicious pancakes. This dough is good for making stuffed pancakes.

Ingredients:

  • Flour - 1 glass;
  • Butter - 3 tablespoons;
  • Water - 2.5 glasses;
  • Sugar - 2 tablespoons;
  • Eggs - 2 pcs.;
  • Salt - a pinch;
  • Vegetable oil - 50 ml.

Cooking method:

  1. Beat the eggs into a separate deep container, add salt, sugar, and beat a little.
  2. Pour water into the mixture and mix well.
  3. Mix flour, pre-sifted, into the dough in portions. If you use a mixer, you can add the flour all at once.
  4. Stir the mixture well, leaving no lumps.
  5. Pour oil into the finished dough and mix.
  6. We bake pancakes in a frying pan, frying them on both sides.
  7. Grease each prepared pancake with butter, stack it in a mound and serve with honey, jam, and sour cream.

This dough produces delicious openwork pancakes, tasty and aromatic. Such lacy, crispy pancakes can only be made from yeast dough.

Ingredients:

  • Milk - 2 glasses;
  • Flour - 2.5 cups;
  • Eggs - 3 eggs;
  • Yeast - 1 teaspoon (fast-acting dry);
  • Salt - a pinch;
  • Sugar - 3 tablespoons;
  • Vegetable oil - 0.5 cups.

Cooking method:

  1. Pour warm milk into a separate container, dissolve sugar and salt in it.
  2. In another bowl, mix the sifted flour and yeast.
  3. Pour milk into the flour in a thin stream, knead the batter.
  4. Place the dough in a warm place for 45 minutes.
  5. Add pre-beaten eggs and butter to the risen dough (about 2 times the size).
  6. Let the dough rise for another half hour.
  7. To bake pancakes, grease a heated frying pan with oil. Pour some dough, spreading it over the surface of the pan. The dough should be collected from the bottom of the container without mixing the entire mass. Otherwise, you may not get lace pancakes.
  8. Fry the pancakes on both sides, grease the pan only the first time.
  9. Serve the dish hot with additives to taste.

Thin and tender pancakes with delicious chicken and mushroom filling. This delicious dish will be a great hearty breakfast for the whole family. Chicken can be replaced with ham if desired.

Ingredients:

  • Milk - 3 glasses;
  • Egg - 3 pcs.;
  • Sugar - 2 tablespoons;
  • Flour - 2 cups;
  • Vegetable oil - 3 tablespoons;
  • Soda - 1 teaspoon;
  • Salt - a pinch.
  • Chicken fillet - 300 g;
  • Carrots - 1 pc.;
  • Champignons - 300 g;
  • Onion - 1 pc.

Cooking method:

  1. Combine eggs with salt, sugar, beat, pour in milk. Mix everything well.
  2. Add flour in portions and stir until smooth.
  3. Pour oil into the finished dough and mix.
  4. Fry the pancakes on one side only.
  5. Let's prepare the filling. Boil the fillet, cool, and chop finely.
  6. Chop the onions and carrots, fry until tender, add chopped champignons, salt and pepper.
  7. Add fillet to mushrooms and vegetables and mix.
  8. Simmer everything together for about 10 minutes.
  9. Cool the filling a little, beat in the egg and mix.
  10. Place the filling on each pancake, roll it into an envelope, and fry it in a frying pan.
  11. Serve pancakes hot with sour cream.

Now you know how to prepare pancake dough according to a recipe with a photo. Bon appetit!

If you still have some questions about how to prepare dough for pancakes, then the following recommendations will be useful:
  • After cooking, each pancake can be greased with a piece of butter - this will make it tastier and juicier.
  • It is not necessary to serve pancakes in the form of a pile of products stacked on top of each other. You can roll each pancake into a tube or triangle. Serve 2-3 pancakes in portions, topping them with jam, honey or any other sauce.
  • The pancake batter should look like liquid kefir. You can add flour if the dough is very liquid, or warm milk (water) if, on the contrary, it is thick.
  • In order for the pancakes to come out thin, you need to pour as little batter into the pan as possible.
  • Flour should be added to the dough in small portions, stirring so that lumps do not appear.
  • Pancakes are baked in a well-heated frying pan. 30 seconds on each side.
  • You can make pancakes like this: pour a portion of batter into a frying pan. Immediately sprinkle the flatbread with finely chopped herbs, boiled egg or meat - you can add any food. Then turn the pancake over and fry it on the other side.
  • Instead of milk, you can add water to yeast pancakes. This way they will turn out even more magnificent.
  • If you are preparing yeast dough, never add flour to the liquid. You need to do the opposite: pour liquid into the flour in a thin stream. This way the dough will acquire the desired consistency.
  • You won't need to grease the pan if you add a little vegetable oil to the dough before baking.
  • If you want to make pancakes using fresh yeast, dissolve the yeast in a glass of warm milk and add a little sugar a few hours before.

If you are planning to bake pancakes, then the question arises: what should the ingredients be? After all, pancakes can be made with kefir, milk, or water. Some housewives use wheat flour, while others use corn or buckwheat. Which recipe is considered correct, and which pancake dough is better not to make?

In fact, there is no single answer to this question. With kefir, pancakes will turn out thin and delicate, with water you can make lean pancakes, and dough with corn or buckwheat flour will turn out to be completely unusual in taste and color. In any case, the choice is yours. But know, no matter which recipe you choose from the ones below, the pancakes will turn out excellent.

Pancake dough - preparing food and utensils

Select the recipe you like and its ingredients. The main rule is the freshness of all ingredients and the appropriate temperature. Never prepare pancake batter from cold milk or water; eggs should be at room temperature. In addition, if you are making the dough in water, then before kneading it is better to heat the water to 50 degrees, then the dough will be more homogeneous, without lumps.

What kind of pan should you use to fry pancakes? The ideal option would be a good old cast iron frying pan with a flat bottom. There is no need to constantly lubricate it with oil; the pancakes do not stick to the bottom and do not burn. Modern non-stick frying pans are also perfect.

Recipe 1: Pancake batter

This recipe can be called universal, since you do not need much time to prepare the dough. In addition, by slightly changing the proportions of ingredients used, you can bake thick, thin, or even make pancakes at your discretion (adding more flour and slaked soda with vinegar). The more eggs you take, the thicker, denser and fluffier the pancakes will be. One or two eggs will make the pancake batter softer and the finished pancakes will have holes.

Required ingredients:

  • Milk 1 glass
  • Wheat flour 2 cups
  • Egg 2 pieces
  • Sugar
  • Sunflower oil (for dough and for greasing the pan)

Cooking method:

  • Separate the whites from the yolks. Place the whites in the refrigerator for 5 minutes. Once they have cooled, beat them with salt until thick and shiny using a mixer or blender. The denser the foam, the tastier and fluffier the pancakes will be.
  • In a separate deep bowl, mix the yolks, milk, flour, sugar. It is best to add flour into the dough a little at a time. After this, pour egg whites with salt, mineral water into the mixture, beat with a blender, add a tablespoon of oil.
  • Please note that the finished pancake batter should not have any lumps.

    Recipe 2: Kefir pancake dough

    You can use kefir of any fat content or mix it with mineral water in equal proportions. The peculiarity of pancakes fried with this dough is their thinness. However, another secret to thin pancakes is the amount of batter you pour into the pan. If there is very little, then the pancake will turn out thin.

    Required ingredients:

    • Kefir 2 cups
    • Egg 2 pieces
    • Soda -1/2 teaspoon
    • Wheat flour 2 cups
    • Starch 3 tablespoons
    • Apple cider vinegar 1 tablespoon
    • Sugar
    • Sunflower oil

    Cooking method:

  • Break the eggs into a deep bowl, pour in kefir, starch, salt, sugar and start beating with a whisk, or better yet, with a blender at low speed. Gradually add flour to the dough in a thin stream. If you add all the flour at once, it will be very difficult for you to turn the mixture into a homogeneous mass.
  • Quench the soda with vinegar and add to the dough, stir with a spoon, and leave for five minutes before starting to fry the pancakes.
  • Add 2 tablespoons of oil to the finished dough and mix. Pancakes made with kefir are quite elastic and will not tear.

    Recipe 3: Pancake dough with milk

    This dough is suitable for both thin and fluffy pancakes. If you want to get plump pancakes, then use 3-4 eggs, and if you want to fry thin pancakes, then you need to take no more than 2 eggs and use a little baking powder for the dough.

    Required ingredients:

    • Flour 2 cups
    • Egg 3 pieces
    • Milk 2 cups
    • Sugar
    • Vegetable oil

    Cooking method:

  • Before preparing the dough, let the milk come to room temperature, or heat it a little over the fire. Cold milk cannot make good pancake dough.
  • Separate the whites from the yolks. Cool the whites in the refrigerator, they will whip better this way. Add salt to them and turn them into foam with a blender at high speed. The longer you beat the whites, the fluffier your pancakes will be.
  • Mix the yolks, half the warm milk, sugar, salt in a separate bowl, carefully add the sifted flour. After this, add the rest of the milk and whipped whites.
  • Before preparing the pancake, pour a couple of tablespoons of sunflower oil into the dough.
  • Recipe 4: Water-based pancake batter

    In fact, the main ingredients for pancakes are not milk or eggs, but flour. Therefore, pancakes can be made even with water and without using eggs. But we will still prepare the pancake dough according to this recipe with the addition of eggs, since with them the pancakes turn out more airy and tender. Don't forget to sift the flour thoroughly before cooking.

    Required ingredients:

    • Mineral water for pancakes 2 glasses
    • Egg 2 pieces
    • Soda -1/2 teaspoon
    • Wheat flour 2 cups
    • Vinegar 1 tablespoon
    • Sugar
    • Sunflower oil

    Cooking method:

  • Before preparing the pancake dough, the water should be slightly heated, to 40-50 degrees.
  • Beat the eggs in a deep bowl, pour in half the mineral water, salt, sugar, mix. Slowly begin adding flour to the dough, stirring quickly. It is best to mix the dough not with a spoon or whisk, but with a blender.
  • Gradually pour in the second part of the water.
  • Add soda to a spoonful of vinegar, quench it and add to the dough, mix everything again.
  • Just before cooking, add a couple of tablespoons of sunflower oil to the pancake dough.
  • Recipe 5: Corn pancake dough

    We all like corn milk porridge. Believe me, pancakes made with corn flour will turn out no less tasty, bright yellow in color, with an extraordinary aroma. In pancakes whose dough is made on the basis of corn flour, it would be appropriate to add citrus zest, vanilla, apple or banana pieces. Please note that only one egg will be used in this recipe, so the pancakes will turn out thin.

    Required ingredients:

    • Corn flour 1 cup
    • Egg 1 piece
    • Wheat flour 1 cup
    • Milk 1 glass
    • Purified water for pancakes 1 cup
    • Baking powder 1/2 teaspoon
    • Sugar
    • Vanilla
    • Vegetable oil

    Cooking method:

  • Heat milk and water. You can heat these components not on the stove, but simply let them stand on the table at room temperature.
  • Pour water over cornmeal and set aside for 5 minutes.
  • In a separate bowl, beat the egg, pour in the milk, add sugar and salt, carefully add the wheat flour, quickly stirring with a spoon or whisk until smooth. Add corn flour with water, baking powder to the dough, mix everything thoroughly.
  • Insulate the container with the dough and set aside for an hour or two. Before frying the pancakes, add two tablespoons of vegetable oil to the dough.
  • Pancake dough - secrets and useful tips from the best chefs

  • Choose fresh eggs for pancake dough, and ideally use homemade ones, then the pancakes will turn out to be a pleasant yellow color without greyness.
  • Add pieces of fruit or vegetables to the dough. Sliced ​​apples, peaches, pears, raspberries and currants, citrus zest, grated carrots and fried onions will give the pancakes a new flavor “sound.”
  • Why sift flour? Despite the fact that many people think that this is necessary to clean the flour from debris, this is not entirely true. For pancakes, it is worth sifting the flour in order to saturate it with oxygen so that the pancake dough can be kneaded better. Don't neglect this old trick.
  • Don't go overboard with sugar; the pancakes may turn out a little tough. Also, do not add too much salt to the dough, otherwise the finished product will turn out pale, almost white - salt slows down the fermentation processes.
  • The ability to bake pancakes is one of the basic skills of a real chef. It would seem that there is nothing complicated about this: make the dough thinner and bake yourself thin pancakes. However, for some reason, pancakes often turn out not very thin, are difficult to remove from the pan, or tear when trying to wrap something in them. For the “right” pancakes you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes made with water turn out thinner and at the same time more durable, but with milk they are much tastier. Combine milk and water and get the necessary consensus. But kefir is completely unsuitable for making thin pancakes, as it imparts unnecessary fluffiness in our case. For the same reason, thin pancakes cannot be made from yeast dough. It is better not to beat the eggs, but to scramble them with a fork. Here are some more tips to help you cook pancakes without disappointment.

    . All ingredients for the dough should be at room temperature.

    Add flour to the liquid, stirring gently and thoroughly. Mix by hand, trying if possible not to use a mixer or blender: this changes the taste somewhat.

    Sift the flour before adding it to the dough, preferably 2-3 times. This will saturate it with air and give your pancakes a special tenderness.

    Add a little vegetable oil to the pancake dough - this way even the thinnest pancakes will not stick to the pan.

    . To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked; pancakes don’t like that. The frying pan should ideally be cast iron.

    A new frying pan should be heated over a fire with coarse salt. Salt “draws in” all unnecessary substances from the surface of the pan. After calcination, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire calcination procedure again.

    If you still have to grease the frying pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw lard onto a fork. There is no need to pour oil generously, otherwise the pancakes will turn out too greasy.

    Place the finished pancakes in a stack, brushing each one with melted butter.

    The filling for the pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until tender and then crushed in a meat grinder or blender. Onions, carrots and/or chopped boiled eggs are added to the liver. You can prepare buckwheat filling with meat and onions. You can also add a boiled egg to it. In general, you can wrap almost any filling in pancakes.

    You can wrap the filling in pancakes in different ways. The easiest way is to fold it into a triangle. Place the filling in the center of the pancake, fold it in half, then in half again. It will not be possible to fry such pancakes, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin, even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: place the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubes can be fried in a frying pan, baked on a baking sheet or heated in the microwave. And if you brush the edges of the pancake with egg white and fold them inside, you get a pretty reliable structure that can even be deep-fried. The “envelope” folding method is the most reliable. To do this, place the filling in the center of the pancake, fold the opposite edges so that they “meet” over the filling, and do the same with the other pair of edges. For strength, you can grease the edges of the pancakes with egg white. Spring rolls can be decorated in the form of a bag: just gather the edges of the pancake together and tie with a sprig of herbs.

    An interesting variation of filled pancakes are pancakes with baked goods (or baked goods, depending on how you say it). In this case, the filling is not wrapped, but baked along with the pancake. Place the filling in the center of the pan, pour in the batter and bake the pancake as usual. Finely chopped apples or other fruits or berries are good for baking, as well as chopped eggs, fried onions or minced meat. True, the baked pancakes are no longer so thin.

    Dough for thin pancakes No. 1

    Ingredients:
    700-800 ml milk,
    4 eggs,
    8-9 tbsp. flour (with a slide),
    2 tbsp. vegetable oil,
    1 tsp salt,
    1 tbsp. Sahara.

    Preparation:
    Heat the milk. Mix 200 ml milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in the vegetable oil, stir and gradually pour in the milk until the dough reaches the required consistency. The dough for thin pancakes should be like low-fat cream. When baking, you don't have to grease the pan with oil. Turn the heat up to just above medium, so each side will take about 1 minute. Stir the dough periodically during baking to ensure it maintains a uniform consistency.

    Dough for thin pancakes No. 2

    Ingredients:
    1 liter of milk,
    2 stacks flour,
    4 eggs,
    3 tbsp. vegetable oil,
    2 tbsp. Sahara,
    ½ tsp. salt.

    Preparation:
    Stir 200-300 ml of warm milk with eggs, sugar and salt. Add flour and stir thoroughly until smooth. Add butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

    Dough for thin pancakes No. 3

    Ingredients:

    1 stack flour,
    3 eggs
    3 tbsp. butter,
    2 stacks milk,
    1.5 tbsp. Sahara,
    salt.

    Preparation:
    These pancakes are prepared using a mixer and contain beaten eggs, but still turn out thin and elastic. Mash the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour the egg-butter mixture and 1 glass of milk into it. Leave for an hour for the flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until smooth and white and gently fold into the dough. Bake as usual. The finished pancakes should be as thick as a napkin.

    Ingredients:
    1 stack flour,
    1-2 stacks. beer,
    2 eggs
    1 tbsp. Sahara,
    salt.

    Preparation:
    Mix flour, 1 cup. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to form a batter. Pancakes according to this recipe are delicate, thin and fragrant.

    Ingredients:
    500 ml kefir,
    3 eggs
    4 tbsp with a top of flour,
    1 tbsp. melted butter,
    1 tbsp. with a top of sugar,
    ½ tsp. salt,
    ½ tsp. soda

    Preparation:
    This is another recipe for thin pancakes, prepared contrary to all recommendations. Despite the fact that the recipe contains kefir, the pancakes turn out delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake the pancakes immediately, this dough cannot be stored. Brush the finished pancakes with melted butter. They can be filled like regular thin pancakes.

    Ingredients:
    1 stack flour,
    500 ml milk,
    3 eggs
    50 g butter,
    salt, sugar - to taste (depending on the filling).

    Preparation:
    Separate the yolks from the whites. Grind the yolks with soft butter, add sugar and salt. Pour in 1 glass of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or a whisk. Then pour in the remaining milk, stir and leave for 2 hours. Beat the whites until foamy with a pinch of salt, carefully fold into the dough, stir and leave for 15 minutes. The batter should be creamy so you have very thin pancakes. The pancakes do not stick to the pan, but turning them over is quite difficult and requires considerable skill. Place the finished pancakes in a stack, brushing each pancake with melted butter. Cover the stack of pancakes with a wide plate or a special pancake lid. This is necessary so that the edges of the pancakes do not dry out. The filling for the sheets can be anything. Cut the finished pancakes into 4 pieces to form triangles. Place the filling on the wide side of the triangle and roll it up, tucking the edges. Ready-made rolls can be baked in the oven: place an uncut pancake in a pan, place the rolls on it, scatter pieces of butter or pour sour cream on top, cover with another whole pancake. Simmer in an oven preheated to 180-200°C for 30-40 minutes. The stuffed sheets can simply be fried in butter, or you can dip them in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

    Ingredients:
    300 ml milk,
    100 g flour,
    1 egg,
    1-2 tbsp. butter,
    1 tbsp. cooked chopped spinach,
    salt, pepper - to taste.
    Filling:
    450 g broccoli,
    175 g blue cheese.
    Sauce:
    ¾ stack. sour cream,
    1 clove of garlic,
    1-2 tbsp. chopped green onions and herbs,
    ground black pepper.

    Preparation:
    Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, place on a baking sheet, cover with foil and bake at 180°C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop the greens into smaller pieces and combine everything with sour cream. Add freshly ground black pepper and stir.

    Ingredients:
    200 ml milk,
    150 g flour,
    100 ml cream,
    2 eggs
    1.5-2 tbsp. butter.
    Filling:
    300 g feta cheese,
    300 g natural yogurt,
    4 pods of pickled hot pepper,
    1 tbsp. chopped dill,
    1 tsp lemon juice,
    salt, pepper - to taste.

    Preparation:
    Prepare the dough and let it rest for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, thoroughly chopping the herbs and cutting the pickled pepper into thin rings. Place the filling on the prepared pancakes and roll into tubes. Serve with sour cream sauce.

    Ingredients:
    300 g flour,
    3 stacks milk,
    150 g butter,
    3 eggs
    1 tbsp. Sahara,
    ½ tsp. salt.
    For the filling:
    500 g mascarpone cheese.
    Berry sauce:
    400 g berries,
    100 g sugar,
    30 g butter.

    Preparation:
    Beat eggs with sugar and salt, add 1/3 cup. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, stir and leave for 10-15 minutes. Bake pancakes. Prepare berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

    French pancakes

    Ingredients:
    1 stack flour,
    300 ml milk,
    4 eggs,
    salt.
    Filling:
    300-400 g Camembert cheese,
    50 g butter,
    3-4 tbsp. grated hard cheese,
    3-4 tbsp. tomato sauce.

    Preparation:
    Mix the ingredients for the dough and bake the pancakes. For the filling, grind the cheese with butter, grease the pancakes and roll them into tubes. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Place in a hot oven for 15 minutes.

    Bon appetit!

    Larisa Shuftaykina

    All year round, housewives want to please their loved ones with delicious homemade pancakes. They are prepared with filling, served empty, with toppings and even in the form of a pancake cake. But the secret to the success of making pancakes lies not in the filling, but in the correct dough. Success is achieved by maintaining the proportions of liquid and dry ingredients, and salt, sugar and soda are added to taste. It's time to learn how to knead the best pancake dough so that they come out thin, tender and elastic.

    Traditional milk-based pancake recipe

    There are many different recipes, but the classic pancake dough is made with whole milk. The pancakes turn out dense, sweet and aromatic, just like my mother used to make when I was a child.

    Ingredients:

    • milk - 500 ml;
    • butter - 3 tbsp;
    • egg - 2 pcs.;
    • flour - 280–300 g.

    Kneading dough with milk

    First of all, you need to mix sugar with salt and eggs. If you plan to serve the pancakes empty for tea, you can add a little sugar; if the filling is not sweet, for example meat or fish, it is better to limit yourself to one or two spoons. Beat the egg mixture with a broom or fork.

    Pour half the dose of milk into the mixture, stir and carefully, constantly stirring, add the sifted flour. Supermarkets often sell specialized flour for baking pancakes; you don’t have to buy it; you can get by with regular, good quality flour.

    When the flour is added and the dough is dissolved without lumps, the second part of the milk and liquid butter are added. It is also acceptable to use vegetable food, but then you won’t have that same sweet, slightly buttery aroma that makes children run to the table. Baking should begin after 20 minutes, when the pancake dough has slightly infused and acquired the desired consistency.

    Thin and light kefir-based pancakes

    The recipe for kefir pancake dough is quite simple, and the resulting pancakes are thin and porous. But without knowing the secret, you won’t be able to prepare a special dough; the pancakes will stick to the pan and tear.

    Ingredients:

    • kefir - 2 glasses;
    • water - 1 glass;
    • vegetable oil - 3 tbsp;
    • egg - 2 pcs.;
    • flour - 2 cups.

    How to prepare kefir dough for pancakes

    You need to start preparing kefir dough for pancakes by beating a mixture of eggs, salt and sugar, then add kefir. Constantly stirring the dough with a whisk, add all the sifted flour into the mixture.
    When all the lumps are mixed and the workpiece has acquired a homogeneous thick consistency, you can add the secret ingredient - water. It is she who will turn cooking into a holiday and will not allow the pancakes to stick or tear. Soda is thoroughly diluted in a glass of boiling water, then added to the kefir mixture, kneaded and left for a while. The pancake mixture is brewed and ready to cook.

    Lacy pancakes based on boiling water

    Pancake dough, the recipe of which is so simple that even a novice cook can handle it. The result is light, delicate pancakes covered with small, neat holes.

    Ingredients:

    • boiling water - 0.5 l;
    • flour - 1.5 cups;
    • egg - 3 pcs.;
    • sunflower oil - 3 tbsp.

    Making dough for lace pancakes using boiling water

    The dough for lace pancakes begins by mixing eggs with salt and thoroughly beating with a mixer for 5 minutes. Next, add sugar to it and continue working with the mixer for several minutes. Without stopping whisking, the cook should add half the boiling water to the eggs. You need to add boiling water in a thin stream so that they do not curl from the high temperature. Then flour is poured in, after which the future dough is kneaded until smooth. In the remaining boiling water, you need to dilute the soda and add the solution to the dough. The final touch is the addition of vegetable oil, which can be replaced with melted butter. The finished dough is set aside to brew for a quarter of an hour.

    After baking, the pancakes turn out to be dry and brittle; they need to be placed in a deep, wide bowl and covered with a lid. In 10 minutes they will steam, become soft and pliable, ideal for stuffing with any filling.

    Tender gluten-free pancakes

    Everyone loves delicious pancakes, but what about people who are prohibited from eating gluten-containing foods? Below are recommendations on how to make pancake dough, eliminating gluten, and treat yourself to Maslenitsa without harm to your health.

    Ingredients:

    • corn starch - 3 tbsp;
    • milk - 100 ml;
    • soft cottage cheese - 1 tbsp;
    • egg - 3 pcs.;
    • boiling water - 3 tbsp.

    Method for making tender gluten-free pancakes

    Making gluten free pancakes is super easy. First, beat the eggs with salt until fluffy, then add sugar, soda and cottage cheese, mix. Next comes starch, it does not dissolve very well and forms lumps, so the dough must be kneaded with a mixer or with quick movements of the whisk. Once a homogeneous consistency is achieved, you need to add boiling water and mix the delicious dough for gluten-free pancakes.

    Dough for fluffy pancakes with yeast

    This is by no means the most dietary, but incredibly tasty and enjoyable recipe for pancake dough. It is quite complex, but the result is worth the effort.

    Ingredients:

    • dry yeast - 1 tsp;
    • flour - 2.5 cups;
    • milk - 0.5 l;
    • vegetable oil - 1 tbsp.

    Method of kneading pancakes with yeast

    To make this recipe successful, you need to know how to work with yeast correctly. There are two rules thanks to which yeast dough always turns out:

    1. milk should be added to flour;
    2. You need to maintain a constant temperature until a cap forms on the dough.

    So, making pancakes begins with preparing the dough. You need to warm the milk to a warm temperature, melt salt and sugar in it. In a separate dry bowl, mix flour with dry yeast, pour in milk. Stir well, wrap in a towel and leave in a warm place until the volume doubles. When the volume has doubled, it’s time to add beaten eggs and butter and let the dough sit until air bubbles appear on the surface. Everything is ready, it's time to start baking.

    Fluffy pancakes with whey dough

    Whey-based pancakes turn out fluffy, soft, and not torn, which means that wrapping them with fillings is a pleasure. In addition, recipes for whey dough are suitable for housewives who prepare homemade cottage cheese for children from whole milk and do not know where to use the remaining whey.

    Ingredients:

    • whey - 0.5 l;
    • egg - 2 pcs.;
    • flour - 10-12 tbsp;
    • oil - 3 tbsp.

    Kneading fluffy pancakes using whey dough

    To begin with, salt, eggs and sugar are ground in a deep bowl. Then all the whey and soda are added to them. It's time to add butter, you can use vegetable oil, but melted butter is better, then the pancakes will be more flavorful. Then, carefully, two spoons at a time, add flour; the dough must be constantly stirred with a whisk.

    Pancakes made from baby formula or instant porridge

    It happens that the baby doesn’t like the formula or doesn’t like the instant porridge, but the open pack sits there and disappears. To avoid spoilage of the product, it is useful to know how to make pancakes based on this mixture.

    Ingredients:

    • mixture or instant porridge - 18 measuring spoons (about 90 g);
    • water - 0.5 l;
    • egg - 2 pcs.;
    • sunflower oil - 2 tbsp;
    • flour - 5-6 tbsp.

    Kneading dough from a mixture or instant porridge

    In a deep container, dilute the milk mixture or porridge in water and dissolve. Add salt and sugar, add eggs and butter. After this, add flour one spoon at a time. Do this with constant stirring until you get the appearance of thick sour cream.

    Knowing how to prepare pancake dough, you can significantly diversify your diet. Each of the recipes can be supplemented with fillings or the dough can be improved by adding dill, green onions, cheese, or spinach to it. Children will really like sweet pancakes with the addition of fruit or berry puree.

    The article uses photos from the sites: skilled-investor.ru; classpic.ru; belive.ru; 1.bp.blogspot.com, s1.1zoom.ru.

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