How to make pancake dough. Thick fluffy dough

Russian cuisine is rich in all kinds of recipes that came to us from past centuries and modernized over time. Every housewife should know how to prepare pancake dough. For some chefs, this action is a special ceremony that requires knowledge and experience, because the taste and quality of a dish directly depend on its base.

Appetizing pastries will decorate the table not only on holidays, but also on working days, if you follow the recommendations and rules for preparing the dough. The dish will be perfect in structure, aromatic and tasty.

Recipe for making pancakes with water

To make your baked goods airy and light, use the following ingredients:

chicken eggs(3 pcs.);
sparkling water (1.5 liters);
sugar (2 tbsp);
vegetable oil (3 tablespoons);
wheat flour (2 cups);
lemon zest (1 teaspoon);
salt and vanillin to taste.

Carefully break the eggs and mix them with sugar, vanillin, lemon zest and salt until smooth, then add 1 cup of flour and mix the ingredients thoroughly.

Pour water into the resulting mixture in small portions, and after foam appears, beat the mixture for 5 minutes.

Pour the remaining 1 cup of flour into the prepared dough, as well as water, and continue stirring the product until smooth.

When the thick mass is ready, add vegetable oil to it, beat the dough again and use it to bake pancakes in water.

Advice
Do not use cold milk or water; the liquid should be warm or at room temperature.

Preparing pancake dough with milk

The classic recipe involves using the following products:

warm milk (1 liter);
chicken eggs (3 pcs.);
vegetable oil (2 tbsp);
wheat flour (3 cups);
powdered sugar (1 tbsp);
salt and vanillin to taste.

To begin, beat the eggs thoroughly powdered sugar, vanillin and salt until completely dissolved, then add 1 cup of flour to the mixture and stir so that there are no lumps.

Pour small portions of milk into the resulting mass and use a whisk to make it completely homogeneous.

Season the resulting dough vegetable oil, beat again and start baking delicious pancakes on milk.

Pancake dough with kefir

Getting curvy and delicate baked goods guarantees the use of the following components to prepare the base:

kefir, no more than 2% fat (0.5 liters);
chicken eggs (3 pcs.);
wheat flour (1 cup);
powdered sugar (1 tbsp);
vegetable oil (2 tablespoons);
salt and vanillin to taste.

Break the eggs, grind with sugar, vanillin and salt, then pour kefir into the resulting mass and mix the future dough again.

Add flour to the base and beat with a whisk until smooth.

Add the finished dough with oil and use as intended.

Recipe for making pancake dough without eggs

Those who do not accept the consumption of animal products will like dough made from the following products:

water (500 ml);
sugar (1 tbsp);
wheat flour (250 g);
soy milk powder (1 tbsp);
vegetable fat (2 tablespoons);
baking soda (3 g);
vanilla to taste.

Cook it right excellent dough without eggs and cow's milk easy - just mix all the dry products.

Add oil and water to the mixture, beat the product thoroughly and use for baking.

Beer pancake dough

This the recipe will work for preparing a dish served to the table along with meat filling, and for cooking take the following products:

wheat flour (1 cup);
milk (1 glass);
beer (200 ml);
chicken eggs (2 pcs.);
sugar (1 tbsp);
baking soda (3 g);
salt to taste.

In a deep bowl, combine eggs, sugar and salt, beat all ingredients with a whisk until smooth.

Pour milk and beer into the resulting mass, add a pinch of baking soda and mix the products thoroughly. Then sift the flour through a sieve into the same bowl and pour in the vegetable oil.

Before cooking, leave the dough for 20 minutes to consolidate its components and then begin baking pancakes.

How to make pancakes from yeast dough

This recipe is rightfully considered delicious, because it contains nutritious and healthy ingredients:

warm milk (3 cups);
chicken eggs (2 pcs.);
wheat flour (2 cups);
butter (75 g);
vegetable oil (1 tbsp);
sugar (2 tbsp);
fresh yeast (1 teaspoon);
salt to taste.

Fresh yeast should crumble easily in your hands, so it is crushed in a separate bowl with added sugar and ground with a spoon.

Pour a little warmed milk into the melted yeast and stir the mixture, then pour an incomplete glass of flour into the resulting mass and remove the lumps with a whisk, after which leave the bowl with the future dough in a warm place for 15 minutes.

When the dough has doubled in size and becomes fluffy, start kneading the dough - add egg yolks and melted butter to it, beat the mixture with a whisk. Now add the remaining milk and flour to the dough in small portions, remembering to mix the base, while sifting the flour through a sieve so that the yeast successfully penetrates the structure of the dough.

Add the rest of the milk and vegetable oil to the dough and stir the mixture well before placing it back in the heat for 15 minutes.

While the pancake base is simmering, whisk egg whites into a rich foam, and after the yeast dough has increased, add them to this product and mix the baking base again - it should turn out fluffy and contain the smallest bubbles.

Make it delicious and aromatic dish It’s easy if you know the nuances of its preparation. So, in the process of mixing products, it is best to use not a pan, but a ceramic or glassware, and you need to get rid of lumps using a whisk or mixer.

Sweet lovers often make the mistake of adding too much granulated sugar to the dough. The pancakes end up being dense, their consistency resembles rubber, and hard pancakes are difficult to remove from the pan and are often deformed. It would be optimal to improve the taste by serving honey, jam, condensed milk and other desserts on the table.

Whatever cooking method you choose, always add a little vegetable oil to the dough. Even pancakes made with kefir will become more elastic and will be easier to remove from the pan, which means their impeccable appearance will remain until the dish is served.

An important role in preparing good pancake dough flour plays a role - buy a product of excellent quality, which has a crumbly structure and white color.

To bake thin and airy pancakes, use sifted flour, then the baked goods will turn out unusually tender. To ensure that all components of any type of dough come together, leave the base to sit in a warm place for 20 minutes before baking.

But the number of holes that give the dish its delicacy depends on the number of chicken eggs in the recipe. The more of them, the more elastic the dough and the lighter, so these pancakes look like lace and are not damaged during the cooking process.

One of the most subtle and fundamental nuances is the temperature of the frying pan. Usually it is heated until smoke forms, then the fire is reduced. Pancakes are baked over medium heat. To use less oil and make the pancakes easier to remove, it is better to use a Teflon-coated frying pan. If the stove does not give optimal temperature or you just can’t get the hang of it, you can buy a pancake maker - the unit allows you to bake up to 6 pancakes at a time, maintains ideal heating, allows you to bake without oil at all and, in general, significantly speeds up and makes cooking easier. Bon appetit!

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 for 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 will not turn out 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 with a fork raw lard. 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 cooked, 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 to it boiled egg. 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 oil, 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 greens and cutting the pickled pepper into thin rings. Place the filling on ready-made 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. Put in hot oven for 15 minutes.

Bon appetit!

Larisa Shuftaykina

Despite the simplicity of this dessert, not every housewife will be able to answer the question posed. In this regard, we decided to present to your attention step by step method how to make delicious and thin homemade pancakes. By the way, you can prepare them based on different ingredients. Let's consider only the simplest and most accessible methods.

The most delicious and tender thin pancakes: recipe with photos of finished products

This dessert is prepared using fresh and full-fat milk. After frying, homemade pancakes can not only be used as a complete dessert, but also used for cooking stuffed dish(with meat, cottage cheese, cheese, fruits, berries, etc.).

So, we will need:

fresh fat milk - 600 ml;
large egg - 2 pcs.;
fine iodized salt - ½ spoon;
light granulated sugar - a tablespoon (add to taste);
table soda - 1/3 of a small spoon (no need to quench with vinegar);
cooled boiling water - about 2/3 cup;
sifted light flour - add at your personal discretion (about 2 cups);
non-rancid butter - 160 g (for greasing baked goods);
odorless vegetable oil - 4-7 large spoons (for frying).

Kneading the base

The dough for thin pancakes should be as liquid as possible. After all, this is the only way it will spread well in the pan. To do this you need to pour in fresh full fat milk into a metal bowl and heat it a little until steamed. Next in warm drink you should add sugar, table soda and fine iodized salt. Mixing the ingredients thoroughly, it is advisable to ensure their complete dissolution. Next, in the same bowl you need to place the chicken eggs beaten with a mixer and sifted light flour.

As a result, you should get a viscous and almost thick dough. To make it more liquid, pour a small amount of cooled boiling water into the base. At the end, it is recommended to leave the dough for thin pancakes at room temperature for about half an hour. During this time, the base will become homogeneous and free of lumps as much as possible.

Baking products in a frying pan

After the dough reaches the desired consistency, you can safely start frying it. To do this, it is better to use a regular or special pancake maker. Thus, the base should be scooped up with a soup ladle and poured into the bowl in a circular motion, helping it to be evenly distributed over the entire surface. To ensure that your first pancake does not turn out to be lumpy, you need to pre-heat the frying pan red-hot along with a couple of spoons of odorless vegetable oil.

How to properly present it to the table?

After the delicious ones are browned on both sides and covered with beautiful holes, they should be placed on a flat plate and greased with butter while hot. This process will make the dessert more tasty and appetizing.

How to bake thin

Most people believe that only fluffy, thick and soft pancakes can be made with kefir. But that's not true. After all, by properly mixing the dough based on a fermented milk drink, you can make the thinnest pancakes. For this we need:

large chicken eggs - 2 pcs. (you can use 3);
thick kefir with maximum fat content - 800 ml;
table soda - 2/3 of a small spoon;
light wheat flour - sprinkle into the base until thick;
cooled down boiled water- about 1 glass;
granulated sugar - to taste;
refined oil vegetable - 7 large spoons for frying and 2 for dough;
Ghee butter - for greasing ready-made pancakes.

Preparing the base

Before baking thin pancakes with kefir, you should mix the batter well. To do this, you need to pour thick and fatty kefir into an enamel bowl and heat it up a little. Next in fermented milk drink you need to extinguish the baking soda so that the liquid foams well. After this, add sugar to the kefir and fine salt, and also add thoroughly beaten eggs, a couple of tablespoons of vegetable oil and sifted light flour. Having mixed all the ingredients well, you should get a fairly thick and aromatic mass. To make it thinner, be sure to add cooled water to it. Once the base is homogeneous, it is recommended to leave it at room temperature for about 20 minutes. After the specified time has passed, you can safely begin baking thin products.

Pancake frying process

It should be especially noted that, unlike dessert with milk, kefir pancakes They turn out soft and tender, as well as with a slight sourness and a damp effect. By the way, using such products for stuffing is highly not recommended. This is due to the fact that tender pancakes can quickly tear, resulting in all the filling being exposed.

So, to prepare a kefir dessert, you should put a frying pan on maximum heat, pour a few tablespoons of refined oil into it and heat it until red hot. Next, pour the liquid base in the amount of a small soup ladle onto the surface of the hot dish in a circular motion. In order for the dough to be evenly distributed in the pan, it is recommended to quickly and intensively tilt it in different directions. After the bottom part of the product becomes golden brown and the top is covered with multiple holes, the pancake should be turned over using a wide spatula and the frying procedure should be repeated. Finished ready hot dessert It is necessary to grease generously with melted butter.

By the way, when baking such products, it is advisable to grease the pan. vegetable fat only once. Otherwise, your pancakes will be too greasy and slightly crispy.

Proper serving to the table

It is advisable to serve thin and tender kefir pancakes to the table hot along with sweets such as honey or condensed milk. In addition, it is recommended to serve with dessert strong tea, coffee or cocoa.

Cooking pancakes on the water

Surprisingly, thin pancakes made with water turn out to be the most delicious and tender. In addition, they can be baked in the form of openwork napkins and presented to the table in an equally original way. For this we need:

fresh milk of maximum fat content - a full glass;
cooled boiled water - about 3 glasses;
large chicken eggs - 2 pcs.;
fine white sugar - add to taste;
table soda - ½ small spoon;
odorless vegetable oil - 3 large spoons into the dough and the same amount for frying;
fine sea salt - add to taste;
sifted flour - about 1-3 glasses;
non-rancid butter - about 90 g (for greasing the dessert).

Preparing the dough

Thin openwork pancakes turn out very beautiful and tasty. Before subjecting heat treatment The base is based on water, it should be mixed well. To do this, you need to combine milk and cooled boiling water in one container, and then add table soda, fine salt, sugar, a couple of tablespoons of vegetable oil and strongly beaten eggs. After thorough mixing, add the sifted light flour into the same bowl. As a result, you should get a liquid and homogeneous base without a single lump.

Original frying of products in a frying pan

To make thin lace pancakes, you should take a regular plastic bottle from a carbonated or mineral water, and then wash it thoroughly and make a hole in the lid with a diameter of 5-6 millimeters (no more). After this, you need to pour part of the batter into the container and start baking. To do this, heat a frying pan greased with oil (vegetable oil) red-hot and pour out the base in the form of chaotic openwork patterns. In the future, pancakes must be baked in exactly the same way as regular products made with milk or kefir.

How to serve an original dessert to the table?

After the thin lacy pancakes are fried on both sides, they should be greased with butter while hot and immediately served along with coffee, tea or some other drink. In this case, it is recommended to wrap the dessert beautifully in a roll or fold it into triangles.

Let's make delicious yeast pancakes together

Thin yeast pancakes They turn out much more satisfying than all the previous ones. But they also require much more time to prepare.

So, to make such a delicious dessert, you should prepare:

fresh fat milk - about 850 ml;
large chicken eggs - 2 pcs.;
fine table salt - dessert spoon;
fine granulated sugar - 2 large spoons;
dry granulated yeast - dessert spoon;
vanillin - 7-11 g;
fresh butter - 50 g;
sifted flour - about 500 g (add at your discretion);
refined vegetable oil - 3 large spoons.

The process of preparing the base

Thin yeast pancakes should be made by preparing the dough. To do this you need to combine dry granulated yeast with granulated sugar and a glass of wheat flour, and then pour them with warm fresh milk and leave in this state for 35-45 minutes. After the specified time has passed, fine salt, beaten chicken eggs, vanillin, melted butter and the rest of the wheat flour should be added to the dough. After thoroughly mixing all the ingredients, they need to be covered. clean towel and leave in a warm place for a whole hour.

During this time yeast base will rise well, become sour and aromatic. If as a result of such actions you get a very thick dough, then you can add a small amount of cooled boiling water to it. But after this, it is advisable to keep the base warm again for a quarter of an hour.

Roasting process

Yeast pancakes are prepared in a frying pan in exactly the same way as the previous products. At the same time, they turn out to be as thin as possible, with large holes and a slight sourness. After the entire dessert has been fried, it should be placed on a flat plate and generously greased with melted butter.

Proper serving of a delicious dessert to the table

Thanks to the use of yeast, this dessert turns out to be very satisfying and high-calorie. In this regard, it is not recommended to use it (especially in large quantities), who carefully monitors their figure. It is advisable to serve yeast pancakes to the table along with hot sweet coffee or tea, as well as with such goodies as jam, jam, condensed milk or honey. Bon appetit!

Let's sum it up

Now you know how to bake thin pancakes using water, milk, kefir, and even using dry yeast. It should be noted that all listed products prepared according to the same principle. But, due to the fact that they include different components, their taste, calorie content and appearance may vary significantly. Thus, having tried all the products and choosing the most delicious and easy-to-prepare option, you can make your loved ones happy hearty dessert at least every day.

Thin pancakes are simple, tasty and hearty dish, which can be served for breakfast, lunch or even dinner. It all depends on what filling and what pancake batter you choose and cook. For example, if the filling or sauce is planned to be sweet, such as fresh fruit, berries, various jams, jams, honey, sweet cottage cheese with raisins, etc., then you don’t have to add sugar to the pancake dough, or just one spoon without a slide. And if you just want fresh pancakes, just out of the frying pan and with hot tea and lemon, then pancakes for those with a sweet tooth can be sweeter. In a word, everything is to your taste, desires and requirements.

There are also pancakes and savory fillings such as meat, mushrooms, vegetables, vegetables with herbs, salty cheese, egg with green onions, fish filling and many others delicious fillings for no less delicious pancakes.

How to make pancake dough

There are many recipes - pancake dough: with milk, water, kefir, yeast, choux pastry, dough made with buckwheat flour, etc. Pancake batter made with milk is the most common version, but they can also be made with water or whey. The whey can be replaced with ayran or tan. Pancakes made from this dough are less nutritious, but they turn out fluffy and soft. Of course, the most important thing is the quality of the ingredients, especially dairy ones, they must be fresh. And I would not say that milk that has stood for a long time and turned into kefir, and the fact that there is no need to worry about it, but you can bake pancakes, should not be considered correct. Yes, from homemade milk or you can make store-bought kefir, but do it right away, fresh milk poured into glass jar add the starter, put it in a warm place and you will have kefir for pancakes.

To prevent the pancake dough from sticking to the pan when baking, add one or two tablespoons of vegetable oil and mix thoroughly. Before you start frying the pancakes, you need to let the dough sit for 30 minutes. It will also be important what kind of pan you will fry pancakes in; it should be non-stick with a thick bottom and walls, and it is best if it is a special pancake pan.

Yeast pancake dough allows you to make more porous and airy pancakes. And although their preparation takes a little longer, the result will please the hostess, her family and guests. You do not add oil to yeast pancake dough, but grease the pan with oil or a piece of lard on a fork before pouring the dough.

You already know how to prepare the dough for pancakes and fry them, all that remains is to find out how to get these delicious pancakes to persuade your little child to eat at least one pancake for breakfast. This is only possible if the child is lured by an interesting and attractive picture on a pancake plate in the form of a butterfly like this.

Ingredients:

Kefir – 1 liter
Wheat flour – 400 gr. (about 2.5 cups)
Chicken eggs – 4 pcs.
Salt – 1 tsp. (without slide)
Sugar – 3 tbsp.
Soda – 0.5 tsp.
Vegetable oil – 2 tbsp.
Butter – 50 gr. (for ready-made pancakes)

Preparation:

To prepare dough for pancakes with kefir, you need a deep bowl in which mix eggs, salt and sugar well until smooth, then pour in kefir, mix and gradually add sifted flour, while kneading well so that there are no lumps. Add baking soda and stir. Now you need to add vegetable oil and mix again. The dough should not be thick. Leave it to stand for about 20 minutes. The kefir pancake dough is ready for frying.

Heat the frying pan well, for the first time grease it a little with vegetable oil (then during frying you will not have to grease the frying pan since there is already oil in the dough) and pour in the dough with a ladle, fry on both sides until golden brown.

Everyone is ready hot pancake grease with butter (optional).

Ingredients:

Milk – 400 ml. (two 200 g cups)
Wheat flour – 1.5 cups
Chicken eggs – 2 pcs. (not large)
Sugar – 1.5 tbsp. (or to taste)
Salt - two pinches
Vegetable oil – 1 tbsp.

Preparation:

To prepare pancake dough with milk, take a mixer bowl and pour milk into it, add sugar, salt and eggs, beat well with a mixer, just do not overdo it so that there is no foam. Gradually add the sifted flour, you can add it directly from the strainer, but do not forget to stir so that there are no flour lumps. Pour in a spoonful of vegetable oil and mix well. Make sure your dough is not thick. Let it brew a little.

Pancake dough made with milk is ready for frying delicious and tender pancakes.

Pancake dough on water

Ingredients:

Cold water – 2.5 cups (500 ml.)
Wheat flour – 2.5 tbsp. (400 gr.)
Chicken egg – 2 pcs.
Sugar – 2 tbsp. (with a slide or to taste)
Salt - two pinches
Butter – 50 gr. (for ready-made pancakes)
Vegetable oil – 1 tbsp.

Preparation:

To prepare dough for pancakes in water, you need a deep bowl in which mix eggs, sugar and salt until smooth. Pour in water and stir. Separately sift the flour and add it to the mass, knead well so that no flour lumps form. Next, add vegetable oil to the pancake batter in water, then stir well and let sit for 15-20 minutes before frying.

As you can see, the recipe for pancakes in water turned out to be quite simple and quick to prepare.

Ingredients:

Milk – 1 liter
Wheat flour – 500 gr.
Chicken eggs – 2 pcs.
Salt – 1 tsp. (without slide)
Sugar – 2 tbsp
Dry fast-acting yeast – 10 g.
Vegetable oil – 2 tbsp.

Preparation:

Since this yeast pancakes then first you need to make a dough, for this you need a glass warm milk pour into a deep bowl, add one spoon of sugar, a pinch of salt, yeast and three tablespoons of sifted flour. Stir everything well to a homogeneous consistency, cover with a towel and leave to rise in a warm place without drafts, the mass should increase slightly and bubble, this action will mean that the dough has risen and is ready for the next stage.

Take another deep bowl in it, beat the eggs with the remaining sugar and salt, combine with the dough, add some of the remaining sifted flour and knead a thick dough without lumps, pour in a little milk and stir, then you need to add flour and milk again, alternating so it will be easier to knead the right dough without lumps and homogeneous consistency. When all the milk and flour goes into the yeast dough, it should have the consistency liquid sour cream. Cover the bowl with the dough cling film and place on a saucepan with hot water to make the dough rise faster. When the yeast dough for pancakes is ready, you need to mix it carefully and put it back in a warm place and do this two more times.

The yeast dough for pancakes is ready, you can safely start baking without fear of spoiling them. The dough will be a little thick, bubbly, scoop it up with a ladle, and so that it spreads well in the frying pan, you can help it with the bottom of the same ladle in a circular motion. Fry the pancakes in a heated frying pan greased with vegetable oil; when all the bubbles burst, you can turn them over with a spatula to the other side and fry until golden. Grease the finished pancakes with butter if desired.

Yeast pancakes are very tender and tasty; they are worth making every now and then so that you want them again and again.

Ingredients:

Cow's milk – 400 ml. (room temperature)
Boiled water – 200 ml. (straight boiling water)
Chicken egg – 2 pcs.
Wheat flour – 1.5 – 2 cups (according to consistency and type of flour)
Sugar – 2 tbsp.
Vanilla sugar– 1 tsp.
Salt – 0.5 tsp.
Vegetable oil – 2 tbsp. (not complete)

Preparations:

Choux pastry for pancakes is prepared quickly and is not particularly difficult. This simple recipe will tell you how to knead the dough for pancakes.

Take a deep bowl and mix sugar, vanilla sugar, eggs and salt in it well with a mixer (whisk), pour in the milk and mix, gradually add the sifted flour, do not forget to mix well and knead all the flour lumps. Now you need to pour boiling water in a thin stream with one hand, and stir with a whisk with the other hand, or find an assistant. Now add vegetable oil and stir. In order for the dough to brew, you need to let it stand in a warm place for up to 30 minutes. The choux pastry for pancakes is ready.

You can start frying pancakes in a well-heated frying pan on both sides until golden brown.

Bon appetit!!!

Women who decide to learn how to make pancake dough at home are faced with the problem of choosing ingredients, because the delicacy is prepared with milk, kefir or water. Some cooks prefer wheat flour, others use buckwheat or corn.

In the old days in Russia, pancakes were prepared for Maslenitsa. A hearty, round, golden treat was considered a symbol of the passing of the hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main course. Today, the light, lacy structure with holes is popular, and the pancakes are often served as a dessert.

It's hard to say which pancake batter recipe is correct. Pancakes cooked with kefir turn out delicate and thin, and corn flour adds extraordinary color and taste to the dish. Regardless of the chosen recipe, the result will not disappoint.

I offer the most popular recipes pancake dough. Favorite option in combination with fresh products will help please your family with an excellent delicacy.

I’ll pay a little attention to the secrets of preparing the dish and its calorie content. It's no secret that many people eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you are watching your figure, use low calorie foods.

Classic pancake dough with milk

Ingredients:

Water – 600 ml.
Flour – 300 g.
Eggs – 3 pcs.
Soda – 0.1 teaspoon.
Sugar – 2 tbsp. spoons.
Salt – 0.5 teaspoon.
Citric acid – 0.5 teaspoon.
Olive oil– 1 tbsp. spoon.

Preparation:

Break the eggs into a deep bowl, beat with a mixer, add half a liter of water and mix. Dissolve a small amount of citric acid in the remaining water.
In a separate container, combine flour with soda and salt. Add beaten eggs into the resulting flour mixture, mix with a mixer and leave the dough for a third of an hour. Then add dissolved in water citric acid and stir.
Bake pancakes on both sides in a preheated frying pan with the addition of a small amount of vegetable oil. These pancakes can be combined with different fillings.

The version of pancakes on water is lower in calories, due to the lack of milk and butter. On average, 100 grams of product contains 135 kcal. A few pancakes for breakfast won't harm your figure.

Pancake dough with kefir

If you want airy, delicate and incredibly tasty pancakes, use kefir to prepare. The delicacy is prepared from a minimum amount of ingredients and does not require much time.

Ingredients:

Kefir – 3 glasses.
Flour – 2 cups.
Eggs – 2 pcs.
Sugar – 1 tbsp. spoon.
Salt – 0.5 teaspoon.

Preparation:

Break the eggs, whiten the whites from the yolks. Grind the yolks with sugar, combine with two glasses of kefir and stir until smooth. Gradually add flour.
Beat the egg whites with salt until fluffy. Pour the remaining kefir into the dough along with the whipped egg whites. Stir.
Bake pancakes in a heated frying pan, greased with oil. Fry on each side until golden brown.

Video cooking

The calorie content of kefir pancakes is on average 175 kcal per 100 grams. The indicator is slightly lower compared to the milk test. This is due to the difference in caloric content of the main liquid ingredients.

How to make yeast dough for pancakes

Yeast dough is better suited for making the thinnest pancakes. Preparing a delicacy from such dough is simple. The main thing is to correctly determine the quantity for one pancake. As a result you will get excellent dish for breakfast.

Ingredients:

Kefir – 700 ml.
Wheat flour– 1.5 glasses.
Eggs – 2 pcs.
Sugar – 3 tbsp. spoons.
Vegetable oil – 4 tbsp. spoons.
Dry yeast – 11 g.
Vanillin, salt.

Preparation:

Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dry yeast, a spoonful of salt and sugar. Mix everything.
Beat the eggs into the resulting mixture, add flour and knead the dough. The result will be homogeneous mass, which in consistency resembles thick sour cream.
Wrap the container with cling film and place in an oven preheated to 40 degrees, turned off. Keep the dough warm for about an hour. During this time it will increase in volume.
After the time has passed, knead the yeast dough and mix using a ladle. As a result, the mass will settle slightly and become more liquid.
Bake yeast pancakes on both sides in a frying pan greased with refined oil. Grease the pan just before baking the first pancake.

The caloric content of yeast pancakes is within two hundred kilocalories, provided that the product is consumed in pure form. If eaten with jam or condensed milk, the indicator will double.

How to prepare thin and thick pancake dough

Thin dough

Cooking thin pancakes is not an easy task, which can be solved without knowing some culinary secrets impossible. I'll share the right technology preparations and all the secrets.

Ingredients:

Milk – 0.5 l.
Eggs – 3 pcs.
Flour – 2 cups.
Sugar – 1 tbsp. spoon.
Salt – 0.5 teaspoon.
Vegetable oil, soda.

Preparation:

Beat the eggs with a mixer with sugar and salt. Add some of the flour and soda to the resulting mixture and mix.
Add a spoonful of vegetable oil, half the milk and the remaining flour to the dough, mix. Pour in the remaining milk, stir and leave for 15 minutes.
Bake thin pancakes in a hot frying pan, pre-greased with oil.

Thick fluffy dough

Next recipe fans will appreciate fluffy pancakes. I tried a lot of recipes and settled on this one. It allows you to prepare porous pancakes that absorb jam or syrup.

Ingredients:

Eggs – 2 pcs.
Milk – 300 ml.
Sugar – 2 tbsp. spoons.
Flour – 300 g.
Baking powder – 2.5 teaspoons.
Ghee butter – 60 g.
Salt.

Preparation:

Beat eggs with sugar and milk. In a separate bowl, mix sifted flour and baking powder. Combine the ingredients and knead the dough. Add melted butter and stir. Leave the mixture for 5 minutes.
Bake thick pancakes in a preheated greased frying pan for one and a half minutes on each side. Serve with your favorite toppings.

It seems that the recipes are not very different, but the differences are fully manifested only in the finished pancakes. Try the recipes in practice, and the difference will become obvious.

Delicious choux pastry with milk

Like custard pancakes? You can prepare them easily if you learn how to make choux pastry. Remember, the final result largely depends on the quality of the milk. Full-fat milk is better for custard pancakes.

Ingredients:

Milk – 1 glass.
Eggs – 2 pcs.
Butter – 50 g.
Flour – 1 cup.
Sugar – 6 tbsp. spoons
Hot water– 0.5 cups.
Vanilla sugar – 1 sachet.
Salt, soda, refined oil.

Preparation:

Beat the eggs in a deep bowl. Into the resulting egg mixture Add milk, sugar and a pinch of salt. Add melted butter to the dough and stir.
Add sifted flour to the resulting mixture and mix using a wooden spatula. All that remains is to pour in boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
Bake custard pancakes with milk in a hot frying pan with added butter. Once holes appear, carefully turn over.

Video recipe

Despite their simplicity, custard pancakes are appropriate on any table. And it’s not surprising, because they are incredibly tender and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. You will soon see how much this simple device makes your life easier when cooking.

Ingredients:

Flour – 10 tbsp. spoons
Milk – 600 ml.
Eggs – 2 pcs.
Vegetable oil – 3 tbsp. spoons.
Sugar – 3 tbsp. spoons.
Salt.

Preparation:

To prepare pancake dough you will need plastic bottle volume 1.5 liters and a small watering can. First, pour flour into a washed container, then pour in lightly beaten eggs, vegetable oil and milk.
Lastly, add sugar and salt to the bottle. Cover with lid and shake until ingredients are combined. The pancake dough is ready.
To make pancakes, heat a greased frying pan, open the lid and pour some batter into the bottom of the pan. Determine the volume of the mixture yourself. The main thing is that it covers the bottom of the pan. Turn over after a minute.

A simple recipe will help you prepare excellent dough for pancakes. It is noteworthy that during cooking you will dirty only one frying pan, and when classic cooking list dirty dishes includes more spoons, pots and bowls.

Is it possible to make pancake batter without eggs?

Some chefs are sure that it is impossible to make good dough without eggs. In fact, if you know a few tricks, making eggless pancakes is not difficult. The main thing is that the mixture has the correct consistency.

Ingredients:

Milk – 250 ml.
Water – 250 ml.
Flour – 20 tbsp. spoons
Vegetable oil – 90 ml.
Sugar – 4 tbsp. spoons.
Salt – 1 teaspoon.
Vinegar and soda - 0.25 teaspoon each.

PREPARATION:

Combine the sifted flour with sugar and salt. Pour water and milk into the resulting mixture and stir. Add refined oil and beat the mixture with a mixer. The result will be a liquid dough.
Set the mixture aside for 30 minutes. During this time, the flour will release gluten, as a result of which the pancakes will bake normally. Before frying, add soda dissolved in vinegar to the dough.
Bake pancakes in a preheated frying pan, pre-greased with oil. Fry each side for 45 seconds.

What can you make from pancake batter besides pancakes?

Did you know that pancake batter can be used to make many other incredible delicious dishes? We're talking about quick and easy baking. Since the batter is stored in the refrigerator for quite a long time, I advise you to take a closer look at the recipes that I will share below busy housewives.

Pancake cake

The dessert in question represents perfect combination pancakes, chocolate and orange oil. Even a beginner can cope with the task of making a cake.

Ingredients:

Low-fat cottage cheese– 400 g.
Chocolate butter – 100 g.
Milk – 0.5 l.
Flour – 250 g.
Sugar – 50 g.
Eggs – 3 pcs.
Baking powder – 1 teaspoon.
Fresh berries – 300 g.
Lemon juice– 15 ml.
Chopped pistachios, salt, vegetable oil.

Preparation:

Prepare the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting mixture with a mixer and set aside for half an hour. After the time has passed, bake the pancakes, frying on each side until golden crust.
Make the filling. Softened chocolate butter beat with cottage cheese. The result will be airy cream. In a separate bowl, mash the berries.
Cover each pancake with a layer of cream, and spread a small amount on top of the cream. berry puree.
Assemble the cake. Decorate the dessert on top fresh berries, pistachios and chocolate syrup.

Clafoutis

Clafoutis is a casserole made using pancake dough and seasonal berries or fruits. The French chefs who created the masterpiece use berries with stalks and seeds. As a result, the berries release less juice, which has a positive effect on the aromatic qualities of the delicacy.

Ingredients:

Milk – 100 ml.
Cream 20% – 200 ml.
Butter – 50 g.
Eggs – 3 pcs.
Flour – 75 g.
Sugar – 100 g.
Vanilla stick – 1 pc.
Berries.

Preparation:

Break the eggs into a deep bowl, add flour, sugar and vanilla, mix.
Gradually pour milk and cream into the resulting mixture, stir well.
Place some berries in the bottom of the muffin tins and pour batter.
All that's left is to put the dish in the oven. At two hundred degrees, the dessert will be prepared in 25 minutes.

Serve the treat hot.

Yorkshire pudding

Tender buns made from pancake dough, prepared using English technology, filled with filling, and served in its pure form with fried meat or used as a side dish for roast beef. In all cases it turns out incredibly tasty.

Ingredients:

Milk – 200 ml.
Butter – 50 g.
Flour – 125 g.
Eggs – 2 pcs.
Salt.

Preparation:

Mix flour with eggs, add salt, pour in a quarter of the milk and mix.
Pour in the remaining milk and stir. Set the resulting dough aside for several hours.
In molds with a diameter of 8-10 cm, place a small piece oil, place in the oven to warm up.
Fill the hot molds with pancake batter and place in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and delight your family with amazing delicacies.

Novice chefs are of the opinion that making pancakes is a simple task. When it comes to cooking, they often face various difficulties. In the final part of the material I will share useful tips on preparing the “correct” pancakes, which will serve as a guide. I tried all the tips in practice and was repeatedly convinced of their effectiveness.

How to bake pancakes correctly

As you understand, cooking pancakes requires certain skills and experience. How much dough to pour, when to turn over, when to remove - critical issues. Check out the following tricks to help you prepare delicious desserts.

The surface on which delicacies are prepared is of great importance. Best fit cast iron frying pan with a thickened bottom. The pancake bakes evenly on it and acquires a beautiful color. A pancake pan with a Teflon coating and low sides will also work.
Before cooking pancakes, heat the frying pan thoroughly. Cover the bottom with a layer coarse salt and heat until it darkens. Before cooking, shake off the salt and dry the dishes with a paper towel.
Grease the bottom of the pan with vegetable oil or a piece of lard. If there is butter in the batter, brush only before making the first pancake. If butter is not included in the dough, grease the pan before baking each pancake.
Fill the ladle 2/3 full with pancake batter and pour into the center of the heated frying pan. Hold the pan at an angle and rotate it sideways to spread the batter over the surface. If the first pancake turns out to be lumpy, don't be upset. This will help you determine how much dough to pour to make it even and thin pancake.
Bake over medium heat. Once the edges turn brown, flip to the other side using a fork or wooden spatula.
Place the finished pancakes on a plate of the appropriate diameter. Grease each pancake with butter. To prevent drying out, keep it covered. Later, roll the pancakes into envelopes, tubes or triangles and serve with jam, condensed milk or sour cream.

With these tips, you can easily prepare delicious and beautiful pancakes, which will delight household members with taste and aroma. Remember, the most delicious treats- those that have recently come out of the frying pan. I don’t recommend delaying the tasting.

How to make dough without lumps

If there are lumps in the dough, you can’t count on delicious, smooth and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

To make the dough without lumps, liquid, be it water, milk or kefir, is poured into the flour. As a result, the mass is easier to stir and it is easier to break up lumps.
To eliminate lumps, some cooks first knead a thick dough, then gradually pour in the liquid specified in the recipe and mix.
In the case of excessively liquid dough, it is not recommended to pour flour into the container. It’s better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the listed methods will help in preparing the perfect pancake dough and the result will be appropriate.