Make good pancakes. Kitchen utensils for kneading pancake dough

The most delicious pancakes are obtained if you start baking them in in a great mood. Why not please your loved ones with this wonderful baked goods, and you shouldn’t cook pancakes just for breakfast, because they can even be served on the holiday table.

Pancakes have become a real lifesaver for every housewife. Thanks to this dish, you can feed the entire hungry family, even capricious children who insist that they are not hungry.

In fact, baking pancakes is also convenient because you don’t have to spend money on food at all. Many of the ingredients for pancakes can be found at home, and the rest are quite inexpensive.

Economical recipes are very popular these days, and this shouldn’t be surprising at all.

Delicious pancake dough can be prepared even with water. If you have kefir, yeast or milk at home, you can experiment with the recipe. Pancakes can be made even without eggs, like this Lenten recipe appeals to many people.

A wide variety of options for baking pancakes also plays a role in the fact that dish recipes are replenished more and more every day.

There are recipes that allow you to bake thin pancakes, openwork or holey, fluffy, American pancakes and many others.

There are a lot of options, and therefore, if you want to learn how to cook delicious pancakes at home, then my article will be very useful to you. To begin with, I propose to dwell on the theoretical part, and only then move on to practice.

Preparing ingredients for the dish

In fact, even the most delicious pancakes do not require any special preparation of the ingredients, except that I advise you to take them all out in advance so that they are at room temperature.

This rule can be applied to dairy products and chickens. eggs, water. Some dough recipes call for using hot water or milk. In this case, you need to do everything exactly as the recipe indicates.

If you are making yeast dough with milk, then the product needs to be heated to 37-40 degrees, no more. Otherwise yeast mushrooms will be destroyed and the pancakes will be spoiled.

Once you have decided on the recipe, you need to prepare all the ingredients. The main rule is that they must be fresh. If you decide to prepare the dough batch with water, you need to heat the liquid to about 50 g, in which case the batch will be homogeneous and there will be no lumps in it.

Kitchen utensils for kneading pancake dough

When choosing which frying pan to cook your baked goods in, you should choose a good old cast iron frying pan that has a flat bottom. Put it on the fire to grow. the oil gradually permeated the base.

Grease the frying pan more. Don't use oil, otherwise the pancakes will be too greasy. If you bake pancakes on a modern pancake frying pan, then you shouldn’t do this at all.

Of course, you should take a bowl where you will do the kneading, a blender or a mixer to beat the mass. Plus, you may need a whisk.

Having dealt with the dishes, you should move on to cooking. Below I will present you the recipes of the most best pancakes with attached photos for your convenience.

Milk pancakes

Kneading the dough with milk allows you to bake a portion of delicious homemade pancakes; they can be either thick or thin. These pancakes bake very quickly.

If you have any dough left over, you can put it in the freezer to use for baking later. Fry the pancakes in a cast iron frying pan, greasing the surface of the pan. oil

The recipe calls for baking powder, which can be purchased at your local supermarket. This component is really important to use for kneading dough, because it makes the pancakes airy.

As for baking powder, you can safely replace it with 0.5 tsp. soda, which can be extinguished with a couple of drops of lemon juice or vinegar.

Ingredients: 2 tbsp. flour; 3 pcs. chickens eggs; 3 tbsp. milk; 3 tbsp. rast. oils; 0.5 tsp salt; 1 tbsp. sugar (take granulated sugar); ¾ tsp baking powder.

A recipe with a photo will help you quickly complete the task. Moreover, there is no need to worry, because even beginners can skillfully cope with baking pancakes.

Cooking algorithm:

I mix sugar, baking powder, flour, chicken. eggs, half a tbsp. milk and salt together. I stir the mass. For these purposes, you need to take either a blender or a mixer.
The dough mixture will be thick and homogeneous, there should be no lumps in it at all. I dilute the composition with milk, adding it to the dough, but in a very thin stream. The mixture should be similar to kefir or sour cream. Only then can you add the plant. butter and knead.
I am baking a batch of delicious pancakes, as you can see, preparing them is not at all difficult, and your loved ones will give you the most pleasant words of praise.

Kefir pancakes

It’s not for nothing that kefir dough is very popular among baking fans. This is due to the fact that kefir has a special sourness, and butter gives baked goods a special taste.

The pancakes that can be made according to this recipe are lacy and full of holes. Such a treat always quickly flies off the table, and children are generally delighted with it.

Serving can be with condensed milk, jam, caviar or mushrooms. For those who love sweets, you can put 2-3 tbsp in the dough. sugar, this will make the pancakes even tastier.

Rast. There is no need to pour oil into the frying pan; you can take half an onion and put it on a fork. Afterwards dip in the plant. oil and coat the bottom of the pan.

Ingredients: 500 ml kefir; ¼ tsp. soda and salt; 2 pcs. chickens eggs; 2 tbsp. rast. oils; 0.5 tbsp. boiling water and flour.

Cooking algorithm:

Salt, kefir, chicken. I mix the eggs in a bowl. I put it on the stove and heat the mass to about 37 degrees. Those. it will be around room temperature.
I add flour so that the mass is thick, like pancakes.
Soda and half a tbsp. I mix boiling water together. Pour the mixture into the dough. I stir. I enter the plant. oil. I stir again.
I start making pancakes. I grease the finished pancake with sl. butter, sprinkle with sugar and pour over sour cream.

The most delicious lean pancake dough

As a rule, housewives use a recipe for making pancakes with kefir, whey, milk, but you can even make them with plain water. These pancakes will be very tasty, thin and crispy.

Have this method cooking one secret that you definitely need to know to make the batch perfect dough for pancakes. It consists in the fact that the whites and yolks need to be beaten separately, only then mixed in the batch.

The pancakes will turn out strong, ideal for filling with minced meat, cottage cheese, etc., and we must admit that they look appetizing, see this in the photo.

Components: 400 gr. flour; 500 ml water; 3 pcs. chickens eggs; 2 tbsp each rast. oils and sugar sand; salt.

Cooking algorithm:

Mix all ingredients except water together. The mixture should be thick and homogeneous. Now you can pour in the liquid, stirring the mixture so that there are no lumps in it.
I lubricate the plant. oil a frying pan and start baking pancakes.

Thin delicious pancakes made from perfect dough

Delicious, tender, thin pancakes can be baked if you follow the exact instructions for the proportions of the ingredients. If you put more flour into the mix than you need, the pancakes will turn out thick, they will tear, or they will crumble in the frying pan.

Secret perfect pancakes Another thing is that you need to put a lot of chickens into the batch. eggs, and then give the dough time to infuse. In this case, the gluten in the flour will swell. When it seems to you that there is too much dough, you should reduce the number of components by 2 or even 3 times.

Ingredients: 1 liter of milk; 5 pieces. chickens eggs; 4 tbsp. flour; 1 tbsp. rast. butter and the same amount of sl. melted butter; 1 tsp salt; 3 tbsp. sah. sand

The cooking algorithm is very simple:

I mix all the ingredients and beat them with a mixer.
I enter the plant. butter and mix with a spoon.
I heat the frying pan, grease the vegetable oil. oil I fry delicious pancakes.

If you knead the dough manually, then pour in 1 tbsp. milk, and lastly add the plant. oil. This way there will be fewer lumps in the dough. All batches of liquid injection must be mixed very thoroughly so that the mass is homogeneous.

Sour pancakes

Sweet pancakes appeal to all those with a sweet tooth, but there are also those who prefer sour pastries. IN in this case, the recipe will appeal to just such people, and those with a sweet tooth will appreciate the lush rosy pancakes deservedly.

The dough will be mixed with sour milk. Serving pancakes to the table can be with sour cream, melted honey or slurry. oil Feel free to stuff sour pancakes with fillings.

For example, it could be meat filling And fried onion, cottage cheese with herbs. In general, there is really room to roam, so feel free to start cooking.

Since the dough mix includes soda and sour milk, you should not quench it. Milk has enough acid to do the job.

Components: 500 ml sour milk; 2 tbsp. starch and sugar. sand; 0.5 tsp each salt and soda; 8 tbsp. psh. flour; 3 pcs. chickens eggs

Cooking algorithm:

Salt, sugar, milk, soda and chickens. the eggs are mixed together.
In another bowl I mix starch and flour.
I mix 2 batches and stir so that there are no lumps. I enter the plant oil. I stir.
I'm frying pancakes.

Yeast dough for delicious pancakes

The best Russian options for preparing pancakes are those made with yeast. They turn out very tasty, especially if you fill them with caviar or top them with sour cream.

In fact, pancakes can be served with any filling; they will be lacy, airy and tender. And most importantly - very beautiful and melting in your mouth.

Components: 300 gr. flour; 0.5 l of milk; 7 gr. dry yeast; 70 ml plant. oils; 2-3 tbsp. Sahara; 1 tsp salt.
I’ll tell you a secret: you can cook pancakes using a mixture of 300 ml of milk and 200 ml of water.

Cooking algorithm:

Chicken Grind eggs, salt and sugar together, and then beat with a mixer. I add yeast and plant matter to the composition. butter and heat the milk, but pour in only half of the indicated portion. I stir.
Add flour, mix well again and pour in milk. I leave the mixture in a warm place for 1 hour.
When the dough has doubled in mass, you need to mix it and leave it alone again. There is no need to stir the dough the second time. All that remains is to fry the pancakes.

Interestingly, as the yeast activates and the dough rises, holes appear on the pancakes. When the dough is fried in a frying pan, these bubbles will begin to burst, and therefore you will have holes in the pancakes. They look very appetizing, admire them in person in the photo.

Corn Dough for Pancakes

This recipe will appeal to all those who are crazy about corn. The resulting pancakes are very tasty, bright yellow, and their aroma spreads far beyond the kitchen.

The dough can be supplemented with apples, bananas, and citrus zest. Please note that the recipe contains only 1 piece. chickens egg, and therefore the pancakes will be as thin as possible, but at the same time elastic.

Components: 1 pc. chickens egg; 1 tbsp. flour (take corn flour); 1 tbsp. milk; 0.5 tsp baking powder; 1 tbsp. water; salt; sugar; vanilla; rast. oil.

Cooking algorithm:

I heat the water and milk a little. If you have time, you can just leave them on the table so that they can stay with you for a while. room temperature. Do not bring food to a boil.
Kukur. I fill the flour with liquid. I let the mixture sit for 5 minutes.
I put the chickens into a bowl. egg, add milk, salt and sugar. I carefully enter psh. flour (1 tbsp is enough), mix.
I mix everything together and make a batch.
I leave the dough for 2 hours in a warm place, the bowl can be insulated for better effect. When starting to fry pancakes, do not forget that the mixture has not yet been poured into the dough. oil.

Delicious pancakes stuffed with meat

To conclude this article, I would like to offer you a recipe for making pancakes stuffed with meat. To bake pancakes, take any recipe presented above. The filling must be made separately.

There are other fillings, look on the website, I have already presented recipes for them earlier. This recipe is very popular among housewives.

Ingredients: minced meat; 2 pcs. chickens eggs; 1 PC. onion; greens and salt.

Cooking algorithm:

I mix the minced meat with onion, salt and dill.
I add 2 tbsp to the mixture. plain water, salt, and beat the chickens. eggs, but in a separate bowl.
Simmer the mixture until done.
I take the pancakes, cut them in half, add the filling, press it down, fold the dough into envelopes and dip it in the beaten egg. I fry the pancakes in a hot frying pan for a couple of minutes until the sides become golden brown.

Baking pancakes at home is not at all difficult if you know some tips:

If the dough batch is large and the cooking time is limited, I take 2 frying pans at the same time.
To avoid lumps in the dough, I add liquid to the flour, so their number will be much smaller.
If the pancakes are hard, you need to grease the surface. oil Place the finished pancakes in a bowl and cover with a lid to make the dough softer and stay fresh longer.
I grease the frying pan. oil using half an onion or potato.
If you want to bake openwork pancakes, but the dough turns out solid, it’s worth adding simple mineral water to the mix.
I often make pancakes and then freeze them in a bag. Such a semi-finished product will be very useful when there is no time to cook, but you need to surprise your loved ones for breakfast or guests suddenly arrive.

My video recipe

The perfect recipe for delicious homemade pancakes with milk. To prepare them, you don’t need to have any special culinary skills; with this recipe and a minimum of ingredients, even a beginner will get delicious thin and fragrant pancakes. They are perfect for breakfast with tea or for filling with your favorite filling.

Categories:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Exit: 20 pancakes

Ingredients for pancakes with milk

Milk – 450 ml
Chicken eggs – 3 pcs.
Wheat flour – 1.5 cups
Vegetable oil – 2 tbsp.
Sugar – 1.5 tbsp.
Salt – ½ tsp.

Step-by-step recipe for delicious pancakes with milk

Place 3 eggs in a bowl and beat with a whisk.

Add part of the milk (1 tbsp), sugar and salt. Mix with a whisk. If you are going to make more neutral-tasting pancakes, you can add less sugar.

We start adding flour. Sift it in parts: half a glass. After each addition of flour, mix the dough until smooth and without lumps.

Pour in the remaining milk and mix with a whisk.

The last step When preparing the dough you will need to add vegetable oil. It is thanks to this trick that the pancakes will not stick to the pan. Mix the dough and set aside - it will sit while the pan heats up.

Ultimately the dough should resemble liquid sour cream. If it turns out too thick, add a little milk, if too thin, sift a small amount of flour.

Heat the frying pan well and grease it with a small amount of sunflower oil. Often, housewives' pancakes are the first to come out "lumpy" precisely because the frying pan is poorly heated. We take the dough into a ladle (according to the size of the frying pan) and quickly distribute it over the entire surface of the frying pan. Fry the pancake over medium heat until the edges begin to brown. Turn the pancake over and fry on the other side. You can wrap your favorite filling in it or grease it with butter.

Our delicious milk pancakes are ready!

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Presented to the attention of housewives the most delicious pancakes- 10 best recipes.

Delicious Lenten pancakes

Ingredients:

1 cup flour;
2 glasses of water;
50 g plant. oils;
1 tbsp. spoon of sugar;
1/3 teaspoon of soda;
salt to taste.

Dissolve salt and sugar in water, add sifted flour and stir thoroughly so that there are no lumps until a homogeneous dough is obtained. Add soda and pour butter into the dough. Stir well. Grease the pan once before baking with vegetable oil and bake pancakes. Coat each pancake with honey or serve with jam.

Millet porridge pancakes

Delicious pancakes made from millet porridge.

Ingredients:

millet cereal 1 cup;
wheat flour 2.5 cups;
milk 1 glass;
eggs -3 pcs;
fresh yeast 20 gr.;
salt 1 tsp;
sugar – 3 tbsp. l.;
butter for greasing prepared pancakes.

First, millet porridge is cooked in water, which then needs to be kneaded until smooth or blended with a blender. At the same time, place a dough of half a glass of warm milk, yeast, a pinch of sugar and a tablespoon of flour. The dough needs to rise for at least half an hour. Mix flour and eggs into the porridge and add the dough. Salt, sweeten, and continue to mash with a masher for at least a quarter of an hour. We introduce the dough, the second part of warm milk and eggs. Add salt and sugar to taste. Let the pancake dough rise for an hour. We look at the consistency of the dough. The dough should be thicker than when baking regular pancakes. Bake pancakes over moderate heat. Pre-grease the frying pan with a piece of lard on the fork. The dough poured into the pan should spread on its own.

Pancakes with apple sauce

Delicious pancakes with apple sauce.

Ingredients:

flour – 2 tbsp;
milk – 1.2 l;
egg – 4 pcs.;
salt – 0.5 tsp;
sugar – 1.5 tbsp;
sunflower oil – 4 tbsp. l.;
soda – 1 tsp;
vanillin;
apples – 2-3 pcs.

For pancake dough Beat eggs, salt, sugar, soda and vanilla with a fork. Wheat flour sift and add into the dough in small portions, stirring constantly. Add sunflower oil to the dough. Now add the rest of the milk, stir and leave for 20 minutes. Chop the apples one at a time during frying, otherwise they will quickly darken. You can grate all the fruits at once, but then sprinkle them lemon juice. Lightly grease a hot frying pan with oil and place a thin layer of “bake” on it. And then immediately pour the dough over the apples. Fry the apple pancakes over medium heat until golden brown. Then carefully turn the pancake over to the other side and brown it too.

Quick pancake recipe.

Ingredients:

milk - 500 ml;
eggs - 2 pcs.;
a glass of flour;
sunflower oil - 3 tbsp. l.;
sugar - 1 tbsp. l.
salt - 1 pinch

Beat the eggs with a whisk. Add salt and sugar. Now add half of the required portion of milk and flour to the eggs. Mix everything thoroughly with a whisk. Pour in the rest of the milk here. And mix again. Pour in the rest of the milk here. And mix again. There shouldn't be any lumps. Then add sunflower oil. Using a whisk, mix everything thoroughly again. Using a ladle, pour some of the mixture onto the heated frying pan. Fry the pancakes for two minutes on both sides.

Pancakes stuffed with cheese

Delicious pancakes stuffed with cheese.

Ingredients for four servings:

1 cup flour;
2 glasses of milk;
2 eggs;
2 tbsp. l. Sahara;
a pinch of salt;
frying oil;
200 g cheese.

Prepare the pancake dough: beat milk with sugar and egg. Add a little salt and gradually add flour, kneading into a homogeneous dough. Heat a frying pan and bake pancakes. Grate the cheese onto coarse grater. Place a little cheese on each pancake, roll the pancake into a tube and place on a baking sheet. Bake in the oven for about five minutes until the cheese melts.

Recipe for delicious pancakes with chicken and mushrooms.

Ingredients:

milk – 0.5 l;
chicken eggs – 2 pcs.;
flour premium– approximately 1 tbsp.;
sugar – 0.5 tbsp;
salt – 1/3 tsp;
sunflower oil – 2 tbsp. l.;
a piece of fresh (unsalted) lard.

chicken breast – 300 g;
mushrooms – 150 g;
onion – 1 pc.;
vegetable oil – 2 tbsp;
salt, pepper - to taste.

Place the chicken meat in a pan, fill it with water until completely submerged and put it on the fire. Separately cook the mushrooms. Cool and chop the cooked meat and mushroom component. We wash, peel and cut the onion, and then simmer in oil until soft. Combine all the ingredients together, add a little pepper and leave the filling to cool. Preparation of pancake dough: Beat eggs with salt and sugar, add flour little by little, and then dilute the thick “porridge” with slightly heated milk (water). Finishing touch– oil: stir it and immediately start frying. Fill the finished pancakes with filling.

Pancakes on sourdough

Classic pancakes on sourdough.

Ingredients:

1 egg;
1 glass (250 ml) water;
1.5 cups (375 ml) milk;
1.5 tablespoons sugar;
half a teaspoon of salt;
12 g fresh yeast;
2 cups (320 g) flour;
3 tablespoons sunflower oil;
50 g butter for greasing pancakes.

Prepare the dough. Pour a glass into a bowl warm water, dissolve half a tablespoon of sugar, then put fresh yeast. Add a glass of sifted flour and knead batter-dough. Cover the bowl with a linen towel and place in a warm place. When the dough has approximately doubled in volume, add an egg, a tablespoon of sugar, half a teaspoon of salt and a glass of sifted flour. Stir the dough well and dilute with warm milk. Add 3 tablespoons of sunflower oil, mix and place in a warm place, covered with a towel. When the dough will work, you can bake pancakes. Before baking the first pancake, lightly grease the pan. sunflower oil, and bake the rest of the pancakes without greasing the pan.

Pancakes with cheese

Delicious pancakes with cheese.

Ingredients:

2 tbsp. flour;
500 ml warm water;
2-3 eggs;
1 tsp. dry yeast;
2 tbsp. l. Sahara;
½ tsp. salt;
¼ tbsp. vegetable oil;
300 g cheese;
cumin - optional.

Stir the yeast in warm water. Mix eggs with salt and sugar. Add some flour. Add flour to the dough in small portions, kneading it well each time so that no lumps form. Ready dough leave for 30 minutes. Then add to it vegetable oil and mix thoroughly again. Prepare the cheese: grate it and add a handful of cumin to it. Now start baking pancakes.

Recipe for delicious pancakes with yeast.

Ingredients:

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 glass;
egg - 3 pieces;
dry yeast (“quick”) - half a tablespoon;
vegetable oil, refined - half a glass;
sugar - half a glass;
salt - a large pinch.

Break the eggs, add salt, sugar, beat everything together well. Add other ingredients. Mix thoroughly, add water and mix again until smooth. The dough should rest for an hour in a warm place. Once the volume has doubled, stir and let rise again. Grease a heated frying pan with oil. Scoop the foamy mixture from the top with a ladle, pour it in an even layer into the center of the pan and let it spread, quickly tilting the pan in a circle. After the top has dried, fry the other side of the pancake.

Recipe for the most delicious pancakes with milk.

Ingredients:

3 chicken eggs;
1/2 teaspoon salt;
a large spoon of sugar;
2.5 glasses of milk;
two glasses of flour;
4 tablespoons of vegetable oil.

Take a deep bowl and mix eggs, salt and sugar in it. Use to achieve normally homogeneous mass whisk Now pour a glass of milk into the mixture and mix everything thoroughly so that the bulk components dissolve. Gradually pour the remaining milk into the container. You need to add flour to the resulting mixture. Add it in small portions, stirring the mixture well. The result should be a homogeneous mass. Vegetable oil is added to it at the final stage. Oil is necessary in the composition so that the pancakes do not stick in the pan. After preparing the pancake dough, you can start baking.

Maslenitsa is coming, damn it, it’s bringing honey.

Despite the fact that pancakes are one of the easiest dishes to prepare, some housewives have certain difficulties, so in our article we will look at 5 ways to prepare delicious pancakes. Achieving perfection in making pancakes is not difficult at all if you follow simple tips, observe all proportions in recipes and regularly hone your skills.

Traditional pancake batter consists of eggs, flour and milk with small additions and variations - for example, milk can be replaced with kefir or water. Pancakes can be made with or without yeast - in the first case you can expect thick ones fluffy pancakes with a characteristic taste, and in the second - thin pancakes. you can use Various types flour, and depending on the type of flour you end up with pancakes that are completely different in taste.

Thoroughly mixed dough of the correct consistency is the key to successful pancakes. If the pancake batter is runny, you should add flour to it, otherwise the prepared pancakes will tear. If you have another problem - the dough is too thick - you need to dilute it with liquid, since the viscous dough will be poorly distributed over the surface of the pan. A small amount of sugar gives the pancakes a golden color and crisp edges. The pan must be oiled once, after which the procedure can be repeated after baking four or five subsequent pancakes. For convenience, many housewives use half a potato skewered on a fork. It is best to fry pancakes over medium heat - this speeds up the cooking time and avoids burning.

When everything is ready, using a ladle, you need to pour the dough into the pan, quickly tilting it so that the dough forms an even circle. Calculate empirically how much dough is needed to make one pancake. When the dough hits the frying pan, it should begin to sizzle - this indicates that the frying pan has heated up to desired temperature. If the pan isn't hot enough, your pancakes won't get crispy edges. When the sides of the pancake start to look dry and have a light golden color, you should flip the pancake - this is best done with a thin spatula. Then you need to wait about the same period of time or a little less, and then turn the pancake over onto a large plate. To keep the pancakes warm, place them in a slightly preheated oven or cover with a kitchen towel.

Typical fillings used for preparing and serving pancakes are extremely varied - it can be jam, jam, honey, cottage cheese, condensed milk, caviar, stewed apples with cinnamon, minced meat with onions, potatoes mixed with onions and sour cream, red fish with curd cheese and dill, etc. Such unconventional options as, for example, are also suitable: fresh fruits, whipped cream or pate - pancakes are ideal for a variety of flavor combinations. The most banal, but no less tasty option- Serve the dish with sour cream and jam of your choice.

The most time-consuming part of making pancakes is, of course, the baking process. But it takes so little time and at the same time brings so much pleasure and joy when eating them that you should definitely include pancakes in your daily diet, and not cook them exclusively on holidays. So, if you're ready to get started, we suggest you start checking out the recipes.

Pancakes with milk

Ingredients:
1 glass of flour,
2 large eggs,
1 glass of milk,
1/2 glass of water,
1 teaspoon sugar,
1/4 teaspoon salt,

Preparation:
Mix flour, sugar and salt in a small bowl. Combine milk, water, vegetable oil and eggs using a mixer or blender. Add flour mixture to milk mixture and beat until smooth. Place the batter in the refrigerator for 1 hour - this will allow the air bubbles to settle, making the pancakes less likely to burst when you start frying them. The dough can be stored in the refrigerator for up to two days.
Heat a greased frying pan and pour in about 40-50 ml of batter for one pancake. Cook for about 1 minute, then carefully lift the edge of the pancake to assess its readiness. The pancake can be flipped when it releases freely from the pan and the underside is lightly browned. Fry the pancake for about 30 seconds more.

Openwork pancakes

Ingredients:
3 cups flour,
3 1/4 cups milk,
4 eggs,
1/4 teaspoon salt,
1 tablespoon sugar,
1/2 teaspoon of baking soda, slaked with vinegar,
2 tablespoons vegetable oil,
2/3 cup boiling water,
butter.

Preparation:
Whisk together the milk and eggs, add salt and sugar and mix well. Add flour, add soda slaked with vinegar and vegetable oil, then pour in boiling water, stirring vigorously, and leave the dough for 20 minutes. Using a ladle, pour the dough into a heated frying pan, greased with oil. Gently lift the edge of the pancake to make sure one side is done - it should be golden brown with some brown spots on the surface. Fry the inverted pancake for about 1 minute.

Pancakes with kefir

Ingredients:
2 glasses of kefir,
2/3 cup flour,
1 tablespoon sugar,
a pinch of salt,
1/2 teaspoon of soda,
2 tablespoons of vegetable oil.

Preparation:
Mix eggs with sugar, salt and soda. Add vegetable oil and mix well. Sift the flour and mix well to avoid the formation of lumps. Pour in kefir and leave the dough for 30 minutes.
Grease the pan with oil, pour required amount batter into the center of the pan, rotating it so that the batter spreads over the entire surface, and bake the pancakes.

Yeast pancakes with milk

Ingredients:
4 cups flour,
3 glasses of warm milk,
20 g dry yeast,
2 teaspoons sugar,
1/2 teaspoon salt,
1/4 cup melted butter,
2 eggs.

Preparation:
In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, mix flour, sugar and salt. Gradually add yeast mixture and melted butter. Beat the eggs and remaining milk, add to the dough and mix. Leave the dough for half an hour in a warm place until its volume doubles.
Pour the dough into the heated frying pan. When bubbles begin to form on the surface of the pancake, turn the pancake over and fry until done.

Yeast pancakes on sourdough

Ingredients:
500 g flour,
2.5-3 glasses of milk or water,
1 egg,
2 tablespoons melted butter,
1 tablespoon sugar,
1/2 teaspoon salt.

Preparation:
Dissolve the yeast in a small amount of warm water, then stir it with 1 glass of warm milk. Mix with 150 g of flour and leave in a warm place for 2 hours so that the dough increases in volume with the formation of bubbles.
After adding the remaining heated milk to the dough, mix it with melted butter, egg, sugar and salt. Then stir in the remaining flour. Let the dough rise in a warm place. After this, the dough should be stirred so that it settles, and again wait for it to rise in a warm place, and then start baking the pancakes.

Well, now you know 5 ways to prepare delicious pancakes, so we advise you not to procrastinate and get into the kitchen as soon as possible to please your loved ones delicious pancakes- these rosy suns that can lift your spirits even on the gloomiest day.

The ability to bake pancakes is one of the basic skills of a real chef. It would seem that there is nothing complicated about this: make the dough thinner and bake yourself thin pancakes. However, for some reason, pancakes often turn out not very thin, are difficult to remove from the pan, or tear when trying to wrap something in them. For the “right” pancakes you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes made with water turn out thinner and at the same time more durable, but with milk they are much tastier. Combine milk and water and get the necessary consensus. But kefir is completely unsuitable for making thin pancakes, as it imparts unnecessary fluffiness in our case. For the same reason, thin pancakes 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 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” above 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 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. Grease 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 form triangles. Place the filling on the wide side of the triangle and roll it up, tucking the edges. Ready-made rolls can be baked in the oven: place an uncut pancake in a pan, place the rolls on it, scatter pieces of butter or pour sour cream on top, cover with another whole pancake. Simmer in an oven preheated to 180-200°C for 30-40 minutes. The stuffed sheets can simply be fried in butter, or you can dip them in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

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

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

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

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