Fluffy pancakes. Fluffy pancakes with milk

Only a few manage to resist overeating when fresh fluffy pancakes are served to the table, and only in exceptional cases. This is due to the fact that the pancakes are very tasty, aromatic and appetizing.

Look at the photo to understand that these are not just embellished words. It would be better to actually try the recipe for making them.

I would like to give some advice on my own: bake fluffy pancakes more often, fill them with your favorite filling, serve with sugar and sour cream, top with melted honey or condensed milk.

In this article, I have collected recipes for making fluffy pancakes that you can easily prepare at home.

I decided to supplement the cooking algorithms with photos and describe all the steps step by step. I hope the recipes will be useful to you and my efforts will not be in vain.

Pancakes with milk and yeast

Components: 800 ml fresh milk; 30 gr. psh. flour; 100 gr. sah. sand; 2 pcs. chickens eggs; 20 gr. dry yeast; salt; 120 ml plant. oils

Cooking algorithm:

I heat the milk, let it be about 40 g. Pour sugar and dry yeast into the warm liquid. I mix the mixture well so that the components dissolve in it.
I cover the bowl with the milk mixture, it’s better to take warm towel. I leave it like this for about 20 minutes. The yeast will begin to work, and therefore foam will appear on the surface.
I put it in a bowl with a mixture of chicken milk. eggs. You need to beat until the mass becomes homogeneous.
I sow the flour and add it to the same bowl. The recipe does not require you to sow flour, but I always do this, because this will make the pancakes fluffier and saturate the mass with oxygen. I stir so that there is not a single lump. When the dough is ready, you should put a little salt in it and leave it in a warm place for about 40 minutes. The settling of the dough is important, do not neglect this point.
Before starting to bake pancakes, I add a little vegetable oil to the dough. oils I mix everything well. It's better to do it manually. This is necessary so that the pan does not have to be constantly greased during baking. Otherwise, the pancakes will stick. As a note, I would like to note that in the case when the dough turns out to be very thick, you need to dilute it with 0.5 tbsp. warm water.
I bake pancakes in a frying pan.

I advise you to place all the pancakes on top of each other on a plate and spread the slurry over them. oil Even beginners who are just learning culinary skills can prepare such a treat.

Be sure to try making homemade pancakes at home, your family will be delighted. Just start cooking in good mood, then the result will not disappoint you.

Pancakes with yeast and semolina

The recipe can be considered original, because semolina is often not found in pancakes. This time, it will replace flour, which will make fluffy pancakes made with milk even tastier. Making pancakes with semolina is not difficult.

Ingredients: 250 ml each of milk and water (all warm); 100 gr. Sahara; 1 PC. chickens egg; 1 pack dry yeast; 1 tbsp. semolina and flour; salt; vanillin; 100 ml plant. oils

Cooking algorithm:

I whip up the chickens. eggs with sugar, you need the crystals to separate. Pour milk and water into the mixture and stir.
I add yeast, vanillin, and salt. I stir. I add flour, then semolina. I whisk the mixture with milk so that there are no lumps.
I add the plant. oil. I'm in the way.
I cover the bowl with plastic and leave it for several hours in a calm, warm place. During this time, the semolina will increase its mass several times, the dough will become fluffy and porous.
I lubricate the plant. oil a frying pan and bake pancakes. I pour a ladle of dough and spread it over the entire surface of the dish. I fry the pancakes, but cover the pan with a lid. Fry each pancake for 2 minutes on both sides.
I grease fluffy homemade pancakes with milk. butter to make their taste even more intense.

Such a treat will instantly fly away if you serve it for breakfast with coffee, tea or a glass of warm milk.

Yeast pancakes on water

Ingredients: 0.5 l of water; 10 tbsp. flour; 100 gr. Sahara; salt; vanillin; 50 gr. dry yeast; 120 ml plant. oils

Cooking algorithm:

I heat the water, add sugar and yeast to it. It is important that the components dissolve well. For these purposes, I leave the water on for 35 minutes. to a warm place.
After this time has elapsed, add salt and vanillin. I knead everything.
I sow the flour and beat the mass. I fill the plant. oil. There should not be a single lump in the dough. I cover the mixture with a towel and let it sit for 30 minutes.
After another 30 minutes. the dough needs to be mixed. Then leave for 30 minutes. aside.
When the mixture becomes several times larger, you will need to heat the frying pan and start baking pancakes. The recipe indicates that you should no longer stir the dough.

I put the finished pancakes in a stack, spreading the slurry. oil But this point is for your personal consideration.

Fluffy pancakes without eggs or yeast

Components:

1 liter of fresh milk, preferably skim milk; 600 gr. flour; 50 gr. sl. oils; 2 tbsp. rast. oils; 100 gr. granulated sugar; half tsp soda; salt.

Cooking algorithm with attached step-by-step photos:

I add sugar. sand into a bowl with flour, salt and slaked salt with vinegar. I pour in the milk and stir so that there are no lumps. For these purposes, I use either a mixer or a whisk. The mixture will resemble heavy cream.
I pour in the plant. oil and start stirring.
I heat the rest of the milk and pour it into the dough. I'm heating up the frying pan. I bake pancakes in a greased pan. oil in a frying pan.

Lush lace pancakes with sour yeast

Ingredients: 850 ml sour milk; 30 gr. dry yeast; 100 gr. sah. sand; salt; 2 pcs. chickens eggs; 50 gr. sl. oils; 2 tbsp. rast. oils; 0.5 kg flour.

Cooking algorithm:

You need to add sugar into the bowl where the sour milk is poured. sand and bring the mass to a warm state on gas. Add the yeast to the milk, but do not use all of it as the recipe directs. Stir and let stand warm for 30 minutes.
Rast. I melt the butter. Chicken I beat the eggs in a separate bowl, mix with the dough and the rest of the warm kefir. I put salt, sugar, eggs. I stir.
Add flour little by little and mix. I exclude all lumps. Cover the bowl with film and a lid. I will stir for 30 minutes. in a warm place so that the dough rises. After a while I top up the plant. butter and stir. I let it sit for another 50 minutes.
I heat up the frying pan and bake pancakes. Each pancake takes 2-3 minutes.

Need to batter there was nothing left and the edges turned under. I stack the finished pancakes on top of each other, forming a stack.

If desired, they can be lubricated. oil and cover the top of the pan. In this case, the pancakes will remain fresh longer.

This concludes the recipe. As you can see, baking a portion of fluffy homemade pancakes is not at all difficult.

This treat will delight your whole family, cook pancakes to your heart's content, and to make the task easier, below I will tell you some culinary tricks.

When preparing pancakes, follow my advice, then the result will certainly not disappoint anyone:

When kneading, beat the mixture thoroughly. For these purposes you need to use a mixer. This way, you can break up the lumps, which will improve the quality of the treat.
Sah. Sand should be added to the batch, but it should be in moderation. Otherwise, there is a high chance that the dough will start to burn and your pancakes will be ruined.
It's better to take cast iron frying pan to bake pancakes. The bottom size should not be too large in diameter.
It is better to place saucers with honey, jam or sour cream on the table with pancakes. Your guests will appreciate such a pleasant addition to the main delicacy.

As you can see, fluffy pancakes can be prepared without eggs, without yeast, using sour milk and even on the water.

Classic recipe The recipe for pancakes with milk has been changed more than once, and therefore there are many ways to prepare this treat. All pancakes are nutritious and tasty.

Share my pancake recipes with your friends, you will certainly be glad to hear that your tips were useful to them.

My video recipe

Curvy ones are loved not only by adults, but also by children. So filling and delicious products can be cooked perfectly different methods. In this article we will present 2 recipes. One of them requires the use of a regular egg dough, and the other requires a yeast base.

Pancakes with milk: recipe

Thick, fluffy pancakes made at home are good to serve to guests along with pieces of fruit or berries. This dessert can also be poured chocolate icing or maple syrup.

What components need to be prepared to make fluffy pancakes with milk? To do this you should purchase:

medium-sized eggs - 2 pcs.;
light wheat flour - 300 g;
high fat cow's milk - 310 ml;
white sugar - about 2 large spoons (to your taste);
baking powder - 1 large spoon;
table salt - 1-2 pinches;
sunflower oil - 60 ml.

Preparation of dough (milk)

How should you cook pancakes with milk? Recipe (thick fluffy pancakes will turn out tasty only if all the described requirements are met) these products require careful preparation of the dough.

First, beat the eggs vigorously with a whisk, and then add beet sugar to them. Adding to the ingredients table salt and baking powder, mix them well. Next, add light wheat flour to the milk-egg mixture.

By mixing the components, you get a viscous dough. It should not be liquefied by adding additional water or milk.

How to fry in a frying pan?

Fluffy milk pancakes should be cooked on a hot pan. To do this, heat a thick frying pan over high fire along with 2-3 spoons sunflower oil. Next, lay out a portion of the viscous dough (in the form of 3-4 pancakes) and fry it on both sides until browned.

By removing finished goods from the frying pan, place them on a plate and immediately grease them with butter. All other pancakes are fried in the same way.

Serve for family breakfast

Fluffy milk pancakes will serve as a very satisfying and nutritious breakfast for all members of your family. After all the products are fried, they are laid out in a stack on flat dish, and then flavored with chocolate glaze, honey, condensed milk or maple syrup. Pancakes are also decorated with finely chopped fruits or berries.

Making lush ones with milk

The following products are used to prepare this dessert:

full-fat cow's milk - about 400 ml;
medium-sized eggs - 2 pcs.;
beet sugar - about 4 large spoons (to taste);
table salt - a full dessert spoon;
wheat flour - approximately 600 g;
dry yeast - about 1.5 large spoons;
vegetable oil and butter - at your discretion.

Knead yeast dough for pancakes

All housewives should know a step-by-step recipe for fluffy pancakes made with milk and yeast. This is due to the fact that such products are not only incredibly tasty, but also quite filling.

To knead the yeast base, about 400 ml of milk is poured into a deep bowl and heated until steamed. Next, dissolve in this product granulated sugar and dry yeast. After the last component swells, chicken eggs, salt and flour are added to the milk mixture.

After thoroughly mixing the ingredients, cover them with a lid and leave in a warm place for about 30 minutes. After this, they begin to directly fry the pancakes.

How to fry yeast pancakes?

As in the previous recipe, the dessert in question should be cooked in a hot, thick-walled frying pan. It is heated strongly along with a few tablespoons of vegetable oil, and then the yeast dough is spread.

Fry small but fluffy and soft pancakes preferably until both sides are thoroughly browned. In this case, all products should be covered with fairly large holes. By the way, it is this fact that indicates the correct mixing yeast dough. If in progress heat treatment holes in the pancakes do not appear, then something went wrong.

Once everything is fried on both sides, they are removed to a separate plate. To get more delicious and high-calorie pancakes, they must be flavored with butter. This is done immediately after heat treatment, while the dessert has not cooled down.

Serve to the dinner table

Pancakes made from yeast dough have special taste and aroma. Moreover, such products are much softer than those made using a conventional base.

Having laid it all out yeast pancakes stacked, they are decorated with berries or fruits, and also doused with some kind of syrup. It is advisable to serve this dessert along with tea (hot).

If there are pancakes left after the meal, it is advisable to put them in a container with a lid and place them in refrigerator. The dessert can be stored in this form for no more than a day. Otherwise, it will turn sour and pose a food hazard (poisoning, problems with the gastrointestinal tract, etc. may occur after consumption).

Delicious fluffy pancakes can be baked using any base: it can be not only milk, but also water, yogurt and mayonnaise.

Prepare fluffy pancakes using step-by-step recipes.

Fluffy pancakes with milk

IN this recipe fluffy pancakes except traditional ingredients There is vinegar, thanks to which it gives sourness.

Ingredients:

milk - a glass;
vinegar - 2 tablespoons;
flour - a glass;
sugar – 2 tbsp;
a spoonful of baking powder;
soda – 0.5. teaspoons;
salt;
egg.

Preparation:

Mix vinegar with milk and leave for 5 minutes.
Mix sugar, flour, baking powder, salt and soda in a bowl.
Add the egg to the milk, beat, combine with the dry ingredients and beat until the lumps disappear.
Fry in a heated frying pan sprinkled with oil.

When bubbles begin to appear on the pancake, you can turn it over.

Fluffy pancakes with mayonnaise

Fluffy pancakes made with mayonnaise unusual taste. You can add fresh herbs, cheese, garlic and pepper to the dough for delicious fluffy pancakes.

Required ingredients:

mayonnaise – 100 g;
vegetable oil – 50 g;
300 ml water;
two eggs;
spoon. Sahara;
soda – 0.5 teaspoon;
flour – 200 g;

Preparation step by step:

Beat eggs in a bowl, add mayonnaise, salt, soda and sugar, vegetable oil.
Stir everything in homogeneous mass, and add the previously sifted flour. Make a thick dough without lumps.
Add water until desired consistency test.
Fry the pancakes in a hot and oiled frying pan.

Fluffy pancakes with yogurt

To the recipe step-by-step preparation For fluffy pancakes with yogurt, you can add kefir if you don’t have yogurt on hand.

Ingredients:

flour – 2.5 cups;
curdled milk – 2.5 cups;
two eggs;
spoon of sugar;
salt;
vegetable oil – 4 tablespoons;
soda slaked with vinegar– 1/3 tsp.

Cooking steps:

Beat sugar, eggs, butter and salt, add half a glass of flour, mix.
Add yogurt and flour to the dough, stirring.
Add slaked soda to the dough. Bubbles should appear.
Fry pancakes in a hot frying pan.

In some sources you can find information that the first to start baking pancakes were the Egyptians in the 5th century BC. Then, of course, they did not name the results they obtained. sour flatbreads pancakes. This is what they were called by historians who study the history of world cooking.

It is reliably known that pancakes appeared in the diet of Slavic families only in the 9th century AD. There is a very interesting legend about their origin. Allegedly, one day a man, trying to warm up his oatmeal jelly, was briefly distracted and did not notice how his drink turned into a crispy and ruddy cake. The man was not upset and decided to try what he learned from him. The taste of the dish amazed him. He told the whole village about him. And since then they began to be baked everywhere.

At first they were prepared with yeast and called mlins. This name, as scientist V. Pokhlebkin testifies, did not arise by chance. It comes from the word “to grind.” After all, in order to obtain flour for the cakes, it was necessary to grind the wheat. Mlins were baked on All Souls' Day. They were considered sacrificial bread, which had to be distributed to poor people so that they could eat and remember the deceased person.

In the 10th century, mlins were already called pancakes and were prepared exclusively for the pagan holiday of farewell to winter - Maslenitsa. People believed that the appearance of pancakes was very similar to the spring sun, so they baked them on this very day, thereby inviting spring. It’s interesting that even then, each housewife kneaded pancake dough according to her own personal recipe. Just one classic version There was no cooking of pancakes.

Today we have great amount different recipes cooking pancakes that have come down to us since ancient times.

There was one important tradition that should never be violated - pancakes could only be eaten with your hands, because this dish signified the divine sun. Anyone who tried to cut a pancake with a knife was beaten to death with sticks, believing that he had defiled God Yarilo.

By the way, pancakes are popular not only in Slavic countries. In Europe they are also widely used, but the recipes are slightly modified. For example:

In England, special ale beer and malt flour are added to the pancake dough;
In the USA, pancake batter is prepared using whipped egg whites, so they turn out fluffy, thick, and look more like our pancakes;
In Germany, pancakes are served exclusively with sugar and lemon wedges;
In Spain, pancake dough is made exclusively from... corn flour, and donated shortbreads with meat filling are served.

All cooking methods fluffy pancakes for Maslenitsa in our country we will introduce you below in this article.

Fluffy pancakes with kefir

We present to you fluffy pancake recipe on kefir. Our task is to ensure that the pancakes are thick, but at the same time airy. This can be done realistically by following the following sequence of actions:

Mix the dough with a mixer:

Preparing kefir- egg mixture(beat these ingredients with a blender or mixer)
Add salt and soda to the prepared mixture (half a teaspoon each)
Add sugar to taste, sifted flour and a few tablespoons of sunflower oil

Preparing the frying pan:

First, put the frying pan on the fire until it gets hot.
Grease a hot frying pan with butter or a piece of lard (as you are used to)

Baking pancakes:

Using a ladle, scoop up the dough and pour it into the frying pan (you should get a cake 5 mm thick)
It is better to bake the first side of the pancake covered
After a couple of minutes the pancake can be turned over

You can serve these pancakes with butter, honey, condensed milk and sour cream.

Fluffy pancakes with milk

Each of us probably remembers the extraordinary taste from childhood. grandma's fluffy pancakes with milk. So that you have the opportunity to briefly return yourself to carefree times, we suggest you use this recipe for making pancakes:

Beat with a mixer two chicken eggs with milk (about 300 ml) and sugar (you will need no more than two tablespoons)
Sift the flour (300 g required)
Add baking powder (3 tablespoons) to flour
Combine the flour with the egg mixture and knead the dough (it should be thick in appearance)
Pour the melted dough into the dough butter(60 g)
Let the dough proof for 5 minutes
During this time, prepare the frying pan: split it and grease it with oil or lard
Pour the batter into the frying pan using a ladle: first fry the pancake on one side for 2 minutes, and then do the same on the other

Using the same recipe, if you adhere to vegetarian traditions, you can cook fluffy pancakes without eggs. You can serve these pancakes with any filling you like best. It turns out delicious if you stuff them Jewish salad or fried minced meat with onions.

Fluffy pancakes with mayonnaise

If you mix the dough with mayonnaise, the result will be baked fluffy pancakes with holes. We tell you how to do this:

Pour 500 ml of clean water into the pan drinking water
Add 2 tablespoons of sugar, a teaspoon of salt, one egg and two tablespoons of mayonnaise to the water.
All ingredients must be mixed using a mixer to obtain a liquid of uniform consistency.
Add 3 cups of sifted liquid to the resulting liquid. wheat flour, half a teaspoon of soda and 3 tablespoons of vegetable oil
The resulting dough should be thick (similar in consistency to sour cream)
These pancakes must be fried in a hot frying pan greased with oil or lard.

Try serving these pancakes with fruit jam or confiture.

Fluffy sour pancakes

“Sour pancakes” are ancient Slavic dish. It is called that not because the pancakes turn out sour; on the contrary, they are just as sweet, aromatic and fluffy. The whole secret is that sour milk is added to the dough. These pancakes can be served with mushroom filling.

We will tell you in detail how to prepare it thick and fluffy pancakes:

Take 2 chicken eggs and separate their yolks from their whites;
Beat the whites with a mixer, adding a small pinch of salt;
In a separate container, beat the yolks with two tablespoons of sugar and one glass of purified water;
When you get a homogeneous consistency, sugar mixture you need to add 2 cups of sifted wheat flour, a quarter teaspoon of baking powder, one cup of sour milk, a couple of tablespoons of vegetable oil and a protein mixture;
The dough needs to be kneaded well, and then fried into pancakes using the traditional method.

They turn out the same fluffy pancakes with sour milk.

Recipe for fluffy yeast pancakes with milk

We present to you one of the classic, most commonly used recipes for thick and fluffy pancakes with yeast and milk:

Sift the flour (approximately 2-3 cups will be needed) and add one packet of yeast to it (you can dry it, you can liquid it - whatever suits you);
Prepare the dough by pouring milk into the flour and whisking in the eggs;
Season pancake dough salt, sugar to taste and do not forget to add vegetable oil to it;
Fry the pancakes in a hot frying pan for 2 minutes on each side.

These pancakes taste great with sour cream.

Fluffy pancakes on the water

No less delicious and fluffy pancakes obtained if you knead the dough for them in a Lenten way- on plain water. We offer you this option for baking homemade pancakes:

Pour half a glass of clean drinking water into the pan
Prepare the egg-sugar mixture and add to it, loosen the dough and a little salt
Pour flour into the dough piece and pour a little vegetable oil
Knead the dough and fry the pancakes according to the method known to everyone

Any filling will suit these pancakes. Most often, housewives serve them with honey or chocolate spread.

Fluffy pancakes with whey

There is one more great recipe, how to cook fluffy pancakes. You need to use serum. This product, unique in its composition, will give pancakes a beautiful color and airiness. At the same time, they will not absorb the sauce or syrup that you choose for serving. What you need to do to make them tasty and aromatic:

Heat three glasses of whey
Mix whey with eggs (3 pieces) and sugar to taste
After mixing the resulting mixture, you need to add salt, flour (sifted in advance) and a little vegetable oil.

Fluffy pancakes on semolina

Semolina pancake dough is a novelty for most families. But, using this method of kneading the dough, you can prepare elastic and very appetizing pancakes. People also call semolina pancakes “obedient”. We will share with you how to prepare these quick fluffy pancakes:

Pour a couple of glasses of milk into a deep container with the same amount of regular drinking water and a pinch of salt
Add a little sugar to the resulting mixture (if you like your pancakes sweeter, you can add more than three tablespoons)
The next step is to beat 4 eggs into the dough and mix everything thoroughly using kitchen utensils
It remains to add semolina and flour (5 tablespoons each), and to prevent the pancakes from burning, add more sunflower oil to them
Heat a frying pan and fry the pancakes until golden brown crust on both sides

Fluffy pancakes: photo

Have fun preparing delicious fluffy pancakes and delight your family with this folk delicacy!

Video: “Recipe for fluffy pancakes”

Step-by-step recipes for making thick pancakes in milk with yeast, baking powder, soda: how to cook thick pancakes in milk with and without baking

2018-02-12 Oleg Mikhailov

Grade
recipe

3467

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

4 gr.

Carbohydrates

30 gr.

173 kcal.

Option 1: Classic recipe for thick pancakes with milk and yeast

Those who like fluffy pancakes will like any of the proposed recipes. But the first and rightfully classic, without a doubt, will be yeast pancakes on milk. It’s not customary to roll them with fillings, but it’s a pleasure to dip them fluffy pancake in sweet jam, condensed milk or honey, worth any stuffed pancakes.

Ingredients:

half a kilo of flour;
selected fresh egg;
60 gr. Sahara;
liter of milk;
11 gr. “fast” yeast granules;
two tablespoons of non-fragrant vegetable oil.

Step-by-step recipe for thick yeast pancakes with milk

Pour the milk into the pan and turn on the lowest heat possible. After warming up a little, to about 40 degrees, remove from the stove and pour half the glass into a separate bowl. Add a spoonful of sugar, add yeast and stir thoroughly. Let the yeast mixture sit for a while, placing the bowl close to the heat source.

Sift the flour into a large dry bowl. Add half a spoon of salt and the remaining sugar, mix.

Once previously prepared yeast mixture rises into a foamy cap, pour it into the flour. Break the egg here and add the remaining, a little warm milk. Lightly beat and stir pancake composition whisk, there should be no noticeable lumps of flour left in the dough.

Mix a portion of vegetable oil into the prepared pancake dough, cover the top of the bowl with film, and place it closer to the heat. Pay attention to the consistency; the dough should be thinner than for pancakes, but somewhat thicker than for thin pancakes.

Stir the well-risen pancake dough thoroughly with a spoon and start frying. Set to medium heat thick-walled frying pan, moisten the bottom soaked in vegetable oil with a napkin and heat it well. Using a small scoop, scoop up and pour a little yeast dough into the frying pan, spreading it over the entire bottom with even, rocking movements. After frying the pancake from below, turn it over and brown it just as well on the other side.

Option 2: Quick recipe for thick pancakes with milk

Not only is the recipe quick, but the list of ingredients for these pancakes is quite modest. Use absolutely any milk - from homemade to low-calorie, pasteurized, but you will have to pay attention to flour. Pancakes will turn out even with second-grade flour, but after lying for a while and cooling down, the baked goods will lose all their tenderness and charm. Use strictly flour highest quality or you can use the so-called pancake mixture. In the second case, make sure from the description on the packaging that it does not require any special conditions preparations.

Ingredients:

selected eggs - 2 pieces;
one and a half glasses of milk and two of high-grade flour;
two full spoons of sugar;
1/3 pack of sweet cream butter;
baking powder for dough - 11 grams;

How to quickly cook thick pancakes with milk

In a convenient bowl, beat the eggs with the addition of sugar until foam appears.

While stirring the egg mixture in a circular motion, slowly pour in the melted butter. Cool it thoroughly before coming into contact with hot oil; the eggs may curl.

We measure required quantity flour, mixed with baking powder, sift the flour into a separate dry bowl.

After adding a pinch of salt to the egg-butter base, we begin to mix in the flour mixture. Add in small portions, carefully breaking up the lumps with a whisk each time. At the end of this stage, a homogeneous, slightly thick dough should come out. Let it sit for a while.

As soon as the surface of the pancake base (batter) is covered with small bubbles, we begin frying. Heat a frying pan greased with vegetable oil at medium temperature. Slightly lowering the heat, pour the pancake dough onto it, portionwise from a small ladle, and brown each pancake well on both sides.

Option 3: Sweet thick pancakes with milk and apple sauce

And here are the wonderful hot pancakes - real, thick ones that are worth fussing over at the stove for. However, do not think that it is so difficult. It is generally accepted that the first pancake is unsuccessful. This almost always happens, so feel free to practice, but the second one will probably work out, and when the third one is browned, a line of sweet lovers is guaranteed to line up at the bowl of pancakes.

Ingredients:

three glasses of pasteurized, 3 percent milk and two glasses of flour;
four eggs;
a quarter of a pack of “Farmer” butter;
a spoon of refined sugar;
six hundred grams of sweet and sour apples;
baking soda;
spoon of vegetable oil.

How to cook

Over low heat, melt the butter in a small saucepan, then cool it well.

When breaking the eggs, carefully pour the whites separately from the yolks. Break the shells carefully so as not to accidentally break the integrity of the yolks.

Whisk the yolks with sugar until smooth. Add a little, about a third of a spoon, salt and a pinch of soda, pour in the milk, and shake again. It is important to completely dissolve the bulk components.

Adding flour in parts and thoroughly beating each new portion with a whisk, we make a slightly thick dough.

Beat the whites into a strong foam and combine with the pancake dough. After stirring until smooth, add melted butter and let stand for ten minutes.

Cut the peel off the apples in a thin layer. Having removed the middle with seeds and all partitions, we cut the fruits into thin slices.

Place the frying pan on medium heat, rub the bottom with oil and heat well.

Place apple slices on the bottom of the pan and immediately fill them with pancake batter. When the bottom side is slightly browned, carefully turn it over and bring the other side to the same color. You can do it a little differently: pour a thin layer of dough, then quickly spread the apples over it and immediately pour the dough over them. When serving, these pancakes can be topped with honey, sour cream or condensed milk. It will be delicious if you just sprinkle them with powdered sugar.

Option 4: Unsweetened thick pancakes with milk topped with green onions and eggs

Almost classic filling for pies from lean dough, is also perfect as a baking dish. Sugar in pancake dough, a mandatory component, but this time there is relatively little of it. Add salt to the bake according to your desire and taste; the flavor contrast of the slightly sweet dough with the salty filling is very effective. Pancakes are good both hot and cold.

Ingredients:

full fat milk - half a liter:
three large eggs;
sunflower oil, frozen - two tablespoons;
half a spoonful of sugar;
170 gr. flour;
baking soda;
a quarter spoon of salt.

For baking:

three boiled eggs;
a lush bunch of green onions.

Step by step recipe

Whipping into foam fresh eggs, add sugar, a pinch of soda and salt. After stirring, pour all the milk into the mixture, add the butter and stir well again. Add flour in portions and make pancake dough. It should come out homogeneous, without lumps, so whisk each new portion of flour well.

Remove the shell from hard-boiled eggs. After rinsing with water, wipe the whites dry, then cut the eggs into small cubes.

Rinse green onions, wipe the feathers dry and cut them into thin rings. Combine green onions with eggs and mix well.

Apply thinly to the bottom of a well-heated frying pan with a gauze napkin. vegetable oil and warm it up for at least another minute.

Cover the bottom with pancake batter, immediately scatter the onion “filling” over it and quickly fill it with a small amount of batter. Bake over medium heat, turning once the bottom is sufficiently browned.

Option 5: Chocolate thick pancakes with milk and kefir

Chocolate pancakes turn out incredibly tasty; they are served with sour cream and fresh cottage cheese. Kefir, according to the recipe, is low-fat, but a one percent fermented milk product is also suitable.

Ingredients:

three spoons of cocoa without sugar (powder);
a glass and a couple more tablespoons of low-fat kefir;
a glass of milk;
a third of a package of “Traditional” butter;
large fresh eggs - 2 pcs.;
120 ml water;
baking soda - half a spoon;
60 gr. powdered sugar.

How to cook

Bring the water to a boil. Pour into a small bowl, dissolve sugar and cocoa in it, cool.

Step 2:
In another enamel bowl, melt the butter over low heat and, like the previously prepared mass, cool to air temperature.

Combine the cooled chocolate mixture with milk, add a small pinch of salt, pour in the cooled butter, and stir.

Pour kefir into a separate bowl, add soda, stir well. Break two eggs into the kefir and beat thoroughly.

Combine kefir and chocolate mixtures. Continuously stirring and lightly whisking if necessary, gradually add flour. Having achieved homogeneity, set the pancake dough aside for a quarter of an hour.

Chocolate pancakes are baked just like regular ones. The dough should be poured only onto a well-heated frying pan, pre-moistened with oil.