How to cook thin pancakes. Proper serving of a delicious dessert to the table

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 pan vegetable oil, then do this 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.

Ready pancakes stack them, coating 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 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 make it 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 that 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 make 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 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. Put in hot oven for 15 minutes.

Bon appetit!

Larisa Shuftaykina

Every housewife should know how to bake, which can always be served with tea for breakfast or made stuffed appetizer. In fact, the recipe is not complicated at all.

Making delicious homemade pancakes is as easy as shelling pears if you choose for yourself perfect recipe. I advise you to read the article to the end and try baking thin pancakes at home.

Even if you don’t succeed the first time, you shouldn’t give a damn. Pancakes are served with various sweet sauces, honey, and condensed milk.

Pancakes can be prepared not only for breakfast, but also for an afternoon snack, instead of a second course. True, if you are watching your figure, then it is useful to note that it is best to eat such a delicacy before lunch. This is due to the fact that baked goods are high in calories.

You can eat thin pancakes with your favorite fillings; my family loves fruit additions, but I often cook savory ones. Here you should rely solely on your personal preferences.

Preparing kitchen utensils and food

You can bake pancakes with milk, make them with yogurt, kefir, or lean ones. In general, any fermented milk products it will come in handy.

Are you planning to bake pancakes as indicated? classic recipe, then it is recommended to add flour, chicken. eggs, soda, baking powder, starch.

You will also need salt and sugar, but it is at your discretion how much to add these ingredients to the dough.

The dough should be liquid so that it flows over the pan. You need to make sure that the pancakes themselves do not stick to the pan, otherwise there is a high chance that the baked goods will be spoiled. For such purposes, I always recommend adding 1 tbsp to the batch. rast. oils

Fry the pancakes using a frying pan; it can be coated with a Teflon coating with non-stick properties or require a cast iron bottom. Rast. There should not be too much oil.

It will be enough to simply grease the frying pan with the help of a vegetable oil. oil and silicone brush. Grease the pan every time before frying pancakes.

To bake thin pancakes, you need to use a mixer or blender. You need to beat egg whites using similar kitchen devices.

This is much better than using a simple whisk. You will also need a bowl in which to mix the pancake batter.

Thin orange pancakes with milk

The recipe for cooking pancakes with milk can be diluted by adding citrus juice or zest to the dough. The recipe also allows you to add lemon, apple, and other fruits that you personally like to the batch.

Ingredients: 250 ml milk; 3 pcs. chickens eggs; 10 tbsp. flour; 60 ml orange juice; sugar; salt; orange zest; rast. oil.

Cooking algorithm:

I beat the whites separately with salt, using either a mixer or a blender. You should get a dense foam. I mix chickens. yolks, sugar and milk. I add juice and orange zest. I beat it further.
I add egg whites and tbsp to the dough with milk. rast. oils Fry for 1.5 minutes on each side.

Thin homemade pancakes with fresh milk

Pancakes made with milk will be thin, beautiful and tender in taste. This is not difficult to achieve if you prepare a batch of dough with milk. It must be said what to use in in this case You will need powder for baking pancakes.

You can make not only savory pancakes with milk, but also dessert pancakes. Here, only your desire should play a role in how much salt and sugar to put in the batch for pancakes with milk.

Ingredients: 10 tbsp. flour; 3 pcs. chickens eggs; 250 ml milk; baking powder; rast. oil; salt and sugar.

Cooking algorithm:

Beat the whites with salt separately from the yolks. I mix the yolks in another bowl, into which I pour milk and add flour and sugar. I advise you to sift the flour before doing this.
I add egg whites to the dough for pancakes made with milk. butter and baking powder.
I fry it in a hot frying pan, be sure to add the plant. oil. To make milk pancakes golden brown, keep them in a frying pan for 1-2 minutes.

Zucchini thin pancakes

With the arrival of summer, you want to diversify your usual diet, and thanks to vegetables, you can cope with this task perfectly.

It’s not at all difficult to bake delicious thin pancakes by adding zucchini puree. The dish should not be classified as a sweet dessert, since it does not even contain sugar.

Ingredients: 200 ml milk; 3 pcs. chickens eggs; 3 pcs. zucchini; 10 tbsp. flour; salt; rast. oil.

Cooking algorithm:

I separate the yolks and whites, whisking the latter together with salt. I mix the yolks and milk, add flour and salt. I cook the zucchini, peel the skins, cut off the tails and puree them. I grind it with a blender to make porridge and grate it.
I add zucchini into the dough, mix it, add it to the mixture. oil. I fry flatbreads. 2-3 minutes on each side will be enough.
I serve it without any additives.

Thin homemade pancakes

Recipe thin pancakes It’s not at all complicated; every housewife can handle it. A portion of pancakes will be beautiful and tasty. The recipe is based on kefir.

The recipe includes starch and soda. It is better to take either corn or potato starch.

The pancakes turn out thin, elastic and strong. They will be strong during frying. You should not be afraid to turn them over, since the base will not tear. Pancakes can be baked as dessert pancakes, in which case add more sugar.

I advise you to make thin pancakes also unleavened in order to fill them with filling. In this case, the snack will be satisfying and very tasty.

Ingredients: 500 ml kefir; 3 pcs. chickens eggs; 0.5 tsp soda; 9 tbsp. flour; 4 tbsp. starch; salt, sugar and vegetable matter. oil.

Cooking algorithm:

I separate the whites from the yolks. I beat the whites together with salt so that they are dense and thick. I recommend using a blender in this case.
I mix soda with kefir. I leave the mixture for 5 minutes so that the components react with each other.
Mix the yolks, starch, flour, sugar. If the pancakes are unleavened, then the last ingredient is not required.
I pour the protein mixture into the mixture and add the vegetable matter. oil.

You need to fry the pancakes in a hot frying pan with a little heat. oil About 1-2 minutes on both sides will be enough for the kefir pancake to fry perfectly.

You need to turn the pancake over carefully, without fear that it will tear. Homemade kefir pancakes will be strong, feel free to pry them off with a spatula.

Poppy thin homemade pancakes with milk

You already know the recipe for pancakes with milk, and this is one of its variations. Thanks to the addition of poppy seeds to the dough, a simple treat will become a real dessert.

Ingredients: 10 tbsp. flour; 250 ml milk; 3 pcs. chickens eggs; 0.5 tsp baking powder; 100 gr. poppy; salt; sugar; rast. oil.

Cooking algorithm:

Prepare the poppy seeds by pouring boiling water over them for 25 minutes. At this time, you need to separate the yolks from the whites and beat the latter with salt until a thick foam forms.
The mixture of milk and yolks must be mixed with sugar and flour. Add whites. Drain the poppy seeds and squeeze thoroughly. Add to the dough.
Stir again and add the sour cream. oil. I fry pancakes with poppy seeds in a frying pan, grease it with melted butter. oil

To prepare dessert at home, it is enough to know some recommendations and follow them in practice. I always advise sifting the flour so that the dough has a homogeneous composition.

The serving of pancakes can be different, for example, for dessert you can offer jam, preserves, honey, apples with sugar. If these are baked goods without sugar, then it is best to fill them with liver, herbs, chicken, fish and other salty fillings. Don’t be afraid to experiment; in this case, it will only benefit you.
Pancakes will be fragrant if you add cinnamon or vanilla to the dough. And in order to make them filling, you need to smear each pancake with a small amount of slurry. oil after cooking.
To prevent the pancakes from turning out too greasy in the future, I advise you to purchase a special silicone brush in the store and lubricate the surface of the griddle with it. oil The same operation can be done using a small piece of gauze, if you simply dip it in the paste. oil and wipe the bottom of the pan.

My video recipe

From a variety of pancake recipes, everyone can choose according to their taste. Our family loves quick pancakes on milk. They turn out thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thinner ones, use this recipe. It will take very little time to prepare, but a whole pile of the most delicate pancakes will appear on the table!

For cooking quick pancakes prepare with milk necessary products according to the list.

Beat the egg into a convenient bowl, add salt and sugar.

Mix well with a whisk.

Add some milk, about a glass.

Mix well and sift all the flour at once.

Mix the dough with a whisk or mixer until smooth. The dough turns out quite thick.

Now add the remaining milk.

Stir and add vegetable oil.

The dough turns out liquid and smooth.

Heat the pan for baking pancakes thoroughly and grease it with vegetable oil. The pan must be really hot, this is important for baking good pancakes. We bake pancakes by pouring the dough into the pan and spreading it in a thin layer. Pancakes bake very quickly, about 30-40 seconds on each side. You can melt a little butter and brush each pancake you remove. These are the thin and delicate pancakes we got.

Serve these thin quick pancakes with milk with jam, sour cream, condensed milk - whatever you like.

The pancakes turn out thin, tender, and very tasty!

Quick pancakes with milk just melt in your mouth, and look how beautiful they are!

Bon appetit! Prepare for your health!

To gather the whole family around the table and organize cozy get-togethers, all you need to do is make a hefty stack of delicious pancakes and brew aromatic tea. This can be limited to this, since everyone will be full and happy.

Thin pancakes with milk, cooked according to this recipe, are quite easy to bake and turn over. They turn out moderately sweet and tasty, go well with sour cream, jams, syrups and do not require additional filling.

Ingredients:

milk - 500 ml;
sugar - 2-3 tbsp. spoons;
baking soda - ½ teaspoon;
salt - a pinch;
vegetable oil - 2 tbsp. spoons;
eggs - 2 pcs.;
flour - 200-220 g.

How to make thin pancakes

We heat the milk, but do not boil. Throw in a pinch of salt and beat in two medium-sized eggs.
Next add sugar, the portion of which can be varied. It all depends on personal preferences and the method of serving the dish. If pancakes end up being supplemented with condensed milk or sweet jams, you can reduce the dosage granulated sugar. Beat the milk mass with a mixer or a regular whisk.
Mix flour with baking soda, sift through a fine sieve and add to the milk in parts, continuing to intensively beat or stir the mass. If it seems that the dough is too liquid, you can add a little more flour, but it is important not to overdo it. How less flour- the thinner the pancakes will be!
Add 2 tablespoons of vegetable oil and mix. Leave the prepared dough alone for half an hour so that the gluten contained in the flour “works.” After the specified time, heat the frying pan, lightly greasing it with vegetable oil (if the cookware is of high quality non-stick coating, no need to lubricate). Pour a portion of dough onto a hot surface with a ladle, swirl the pan, distributing pancake composition in an even thin layer.
Cook over medium heat until the bottom side is browned, then, lifting the pancake with a spatula, turn it over to the other side and brown for literally 20-30 seconds. If desired, coat hot, freshly baked pancakes with butter to soften the edges as much as possible.
Ready-made thin pancakes with milk are in harmony with sour cream, jam, sweet topping or other additives.

Enjoy your tea!