Good afternoon to everyone who has visited my blog! And I can guess what exactly you are going to cook today. Beautiful and rosy pancakes with milk are traditionally baked in Russia on Maslenitsa. On the eve of this spring holiday, I am going to bake a lot of different pancakes. And I invite you to participate in this with me.
In 2019, we say goodbye to winter and welcome spring from March 4 to 10. All Shrovetide week we bake different types of pancakes. This treat symbolizes the sun and the Russian people invite the sunny spring to come soon.
The treat is served hot, piping hot, with honey, jam or sour cream. We learned how to stuff pancakes with a wide variety of options. And they even tried to make them out of them.
Russian cuisine boasts a wide variety of pancake dough. It is made with wheat, buckwheat or oatmeal flour. Throughout the entire Maslenitsa week, several types of pancake treats are prepared. Every housewife should be able to prepare a variety of varieties of this festive dish.
We have already looked at recipes. And we tried to bake Lenten nalistniki. And today we’ll look in detail at how to bake pancakes with milk and make the dough for them. Here are the most popular and simplest methods. Choose which one you like and cook with pleasure!
Recipe for custard pancakes with holes in milk without soda
Custard, thin, lace - this is an excellent option for young housewives. These pancakes are very thin, beautiful to look at and do not tear. The fact is that the dough gains additional elasticity due to brewing flour. After all, boiling water is added to it during production.
Preparation:
First, mix salt, sugar and eggs in a large bowl. The holes in these pancakes are provided by a thin layer of dough and a large number of air bubbles in it. Therefore, you need to beat the dough thoroughly.
All products must be removed from the refrigerator in advance so that they are at room temperature.
Grind with a whisk. Add butter and half the milk to the resulting mixture.
Gradually, while continuing to stir, add the sifted flour. Add the remaining half of the milk. Knead the dough thick, like pancakes.
If desired, you can add a little vanillin. This is if your pancakes have a sweet filling. Mix everything thoroughly with a whisk or beat with a mixer.
Let's start making the dough. Gently pour boiling water into the resulting mixture. Mix the ingredients intensively until smooth. At this stage, add vegetable oil.
To allow the gluten to swell well, leave the dough to stand in a warm place for half an hour.
This will give the finished products elasticity. They will not tear, even if we bake very thin pancakes.
After this, you can start baking. The less dough you pour into the pan, the thinner the product will be.
The pan for making pancakes should be separate. It is not recommended to cook anything else on it.
Fry one side of the pancake for 1 minute, then turn it over with a spatula and fry for another half a minute on the other side.
Don't forget to shake the dough so that it remains homogeneous.
Place the finished pancakes in a stack. If you are not afraid of grease, grease each one with melted butter. You can roll it into a tube, adding filling, or fold it into envelopes, which is also very beautiful. The treat turned out beyond all praise!
Thin pancakes with milk and eggs
This version of the dough allows you to get bubbles due to the baking powder. The chemical reaction of soda does not guarantee excellent results.
I use homemade sour cream, which is very rich. If your sour cream is light in fat, add not one, but two tablespoons. It gives pancakes a delicate, creamy taste.
Preparation:
It is necessary to mix eggs, salt, sugar into a homogeneous mass. Gently whisk the ingredients together. At this stage, you need to decide whether the baked goods will be sweet or have a neutral taste for the meat filling.
You can't do without sugar completely. Otherwise, your products will be pale. You won’t be able to achieve an appetizing crispy surface.
Therefore, if the filling is unsweetened, add one teaspoon of sugar to the dough.
After this, you need to add sour cream and milk into the mixture. Mix the whole mass again with a whisk until smooth. If you have a mixer, you can use that too. But even without the use of technology, the pancakes turn out beautiful, lacy and in a hole.
Add the sifted flour in portions, stirring gently after each spoonful of flour. This will prevent lumps from appearing. At the same stage, baking powder is added to the dough. And again, mix everything carefully.
If the pancakes will be served with a sweet filling, add vanilla sugar.
Leave the dough for half an hour for the gluten to swell. After this time, you will see a lot of bubbles on the surface of the dough. After this, the pancakes can be fried.
How can you be sure to get the desired lace holes? You must choose a cast iron frying pan or a non-stick frying pan. You can also grease the surface of the pan with oil before each pancake. Fry over medium heat, preheating the frying pan.
If you pour the dough into an insufficiently hot frying pan, you won’t get any holes.
Due to the baking powder, a large number of bubbles are formed in the dough. Look at the photo to see how the pancake turns out lacy, which is what we needed.
I would like to recommend this recipe to young housewives who are not yet confident in themselves. This simple option will delight you with excellent results. Of course, with the precise execution of all specified stages. The pancakes do not stick to the pan, do not tear and turn over without any problems. Therefore, they are a universal option for any novice cook.
Pancake dough recipe with milk and mineral water
This method allows you to cook pancakes with milk without using soda or other chemical leavening agents.
The secret ingredient here is sparkling mineral water. Which will provide an increased number of bubbles in the dough. Even if you don’t have grandma’s secret frying pan or a special pancake maker, it doesn’t matter. Pancakes with mineral water are obtained in 100% of cases.
This recipe will also be attractive to anyone who does not like the taste of soda in ready-made dishes.
For gourmets and lovers of the natural taste of products, we can recommend this particular baking method.
Preparation:
To prepare pancakes you need to do the following:
The bottle of sparkling water should be warm and sealed.
Separate the whites from the yolks. We put the whites in the refrigerator. In a large bowl, grind the yolks with sugar and salt. Gradually add milk and sifted flour.
Cover the bowl with a towel and leave for 20-30 minutes to allow the gluten to swell. The dough will become more viscous and elastic.
After half an hour, beat the chilled whites with a mixer until they form strong peaks.
We combine the dough and protein foam together. Add the whites in portions and keep stirring the dough.
Now open the bottle of mineral water and pour two-thirds of a glass into the dough. The dough bubbles powerfully. The pan is already heating up at the highest heat.
To prepare these pancakes, I used a non-stick frying pan. It is enough to grease it with oil only before preparing the first pancake.
As they cook, stack the pancakes and brush with butter. It allows you to maintain softness and give them a delicate, creamy taste.
Serve them hot, piping hot. With sour cream, condensed milk or jam. And of course with strong, hot tea. Enjoy your tea!
Lacy pancakes with holes in milk without eggs
Imagine, your favorite delicacy can be baked without eggs. Moreover, the finished products will also delight the hostess with beautiful holes. Which are formed due to the reaction of soda and vinegar.
The absence of eggs does not affect the consistency of the pancakes, the main thing is to beat the dough thoroughly. This economical option can be a lifesaver for any housewife. After all, the lack of eggs in the refrigerator is not a reason to refuse a treat.
Watch a video from the ORT TV channel about how to simply and easily make dough for pancakes without eggs.
As you can see, it is quite possible to make pancake dough without eggs. And the taste of the finished products will not suffer at all from this.
Secrets of openwork and thin pancakes
And finally, I would like to list the main secrets of baking. They will allow you to bake the most delicate and delicious.
To make your milk pancakes perfect, use the following tricks:
1. You need to add a small amount of vegetable oil to the dough. In this case, baked goods will not stick to the pan. And you don’t have to lubricate the bottom every time.
2. Should I grease the pan or not? Usually, before baking, grease the work surface with a piece of lard or butter. If the coating is non-stick, then you can do without it. It is believed that the best frying pan is cast iron. In such a pancake maker with low sides, nothing but pancakes can be prepared.
3. For the delicacy of thin pancakes, you need to thoroughly beat the dough, saturating it with oxygen bubbles.
4. To make the dough light and tender, the flour must be sifted.
5. When choosing flour, we look only at the highest grade with good gluten.
6. Having prepared the dough, leave it for 20-40 minutes so that the gluten of the flour swells. The dough will become more viscous. You can add a little milk or water to obtain the required density.
7. Baking pancakes for the average family takes at least 60 minutes. During this time, the heavy fraction sinks to the bottom. And the very last ones turn out to be thick and, unfortunately, no longer openwork. Therefore, before adding another portion of dough to the frying pan, it is recommended to shake it.
8. Whether or not to flavor finished products with oil is up to the housewife to decide. Because a stack of pancakes takes up to 200 grams of butter. And the resulting food will be very high in calories. If you are losing weight, you can do without it. Use fresh fruit or fruit puree as a topping.
With this I will say goodbye to you until the next recipes. Leave your reviews and wishes in the comments. I wish everyone a fun and delicious Maslenitsa! Thank you to those who cooked with me today!
Calories: Not specified
Cooking time: 45 min
Tender pancakes with holes are a great breakfast dish. Delicious thin pancakes with milk will certainly please your household. There won't be a single piece left on the plate. We bring to your attention a simple recipe with step-by-step photos. I have also prepared a simple one for you.
Products:
- milk – 500 ml.,
- premium wheat flour – 200 gr.,
- chicken egg – 2 pcs.,
- sugar – 2 tbsp.,
- salt – 0.5 tsp,
- sunflower oil – 2 tbsp.
Required information:
Cooking time takes approximately 45 minutes.
Recipe with photos step by step:
1. First, let's break the chicken eggs.
Tip: Don't forget to thoroughly beat the whites and yolks separately until smooth. 
2. Then pour in the warmed milk.
Tip: To knead a soft and elastic dough, slightly heat the milk on the stove.
Tip: Pour the milk gradually, constantly stirring from top to bottom to preserve the foam. 
3. Then pour in sugar and table salt.
Tip: Stir until the sugar dissolves.
Tip: To enhance the taste and aroma, add vanilla sugar. 
4. Add finely sifted premium wheat flour.
Tip: Sifted flour saturates the dough with oxygen.
Tip: Do not add flour to the liquid ingredients: we do everything according to the order indicated in the recipe. 
5. Add a little sunflower oil and beat with a blender and mixer at medium speed.
Tip: The dough should be liquid without any hard lumps like heavy milk cream. If the mixture stands for 5 minutes, it will become softer.
Tip: Thick dough can be diluted by adding water or milk, and, conversely, liquid dough - more flour. 
6. Heat a frying pan with oil, pour in a little dough (about the size of a ladle), distribute it over the entire circumference. Fry until light golden brown on both sides. Serve freshly prepared with jam, preserves, sour cream, honey, condensed milk.
Tip: Add oil only before frying the first pancake to ensure it is thoroughly cooked.
Tip: Pour the dough only into a well-heated frying pan.
Tip: Turn the pancake over when the edges begin to darken.
Tip: You can put a piece of butter on the hot pancake to make it tender.
Tip: After frying, you need to turn the pancake stack over so that the first pancake is on top. It will do
Every nation, like every family, has its own traditions. There are a lot of recipes for national dishes. And every housewife tries to follow traditions, especially on big holidays. If it's Christmas, then the most important dish is kutia, and if it's Easter, it's Easter cake. Another of the many great holidays is Maslenitsa. On Maslenitsa, all housewives bake traditional pancakes and prepare a wide variety of pancake recipes. Golden, ruddy, hot as the Sun, pancakes and pancakes on the table - this means that spring is coming.
Russian pancakes are different from pancakes: they are thick and round, and the dough for them is prepared using yeast dough. Pancakes are round, like pancakes, but thin and tender. Pancake dough is prepared without using yeast. Depending on how the dough is prepared, pancakes can be made with milk, kefir, sour cream, whey, and even beer. And what can we say about the variety of fillings! According to your taste, the filling can be either sweet or salty. Recently, there has been a fashion for mixing and experimenting with various exotic food products that are not native to our region. For example, add pieces of mango and papaya to pancakes with cottage cheese, and add chili or basil to meat pancakes.
Pancakes with milk are perhaps the most common pancake recipe, proven over the years. And I want to tell you some secrets so that you can get beautiful and tasty pancakes.
- it is better to take premium wheat flour;
— so that the pancakes have a tender taste, the flour can be sifted several times;
- milk should be boiled and at room temperature. You can also add a little water or whey to the milk for strength;
— the butter must be of high quality, that is, not margarine or spread;
- it is much better to have a special pan for pancakes;
- but perhaps the most important secret is to ensure that the pancakes do not burn and cook evenly. Grease the pan with a very thin layer of fat before cooking each pancake. I use, like my great-grandmother, a small piece of lard on a fork - it’s quick, convenient, and the pancake recipe doesn’t mix animal fats with vegetable fats. But if you want, you can also use vegetable oil with a special kitchen brush. One drop of oil is enough to coat the pan once.
Ingredients (this amount of ingredients makes about 16 pancakes):
- 2 eggs and 2 yolks;
- 100 g butter;
- 700 ml milk;
- 200 g flour;
- 0.5 tsp salt;
- a small piece of lard for greasing the pan.
Recipe for thin pancakes with milk
How to prepare dough for pancakes with milk.
1. Measure out the required amount of flour. Sift the flour 2 times.
2. It will become more airy, and as a result, more sticky.
3. Break 2 eggs into flour, add 2 yolks. The ideal choice for this recipe is to buy eggs with two yolks. They are not sold in all supermarkets, but only in specialized poultry farm stores.
4. Melt the butter in a water bath, or over low heat, without bringing it to a boil. A couple of secrets on how to do it right.
To do this faster, grate the frozen butter on a coarse grater. If it is already soft, put it in a saucepan and stir constantly. As soon as the butter begins to melt, immediately remove from the heat and continue stirring vigorously. Liquid hot oil will melt whole pieces even without additional heating. As soon as you notice that the butter is no longer melting, warm it up a little again.
This technique is time-consuming, but your butter will never boil, which is very important for many recipes.
Cool the oil slightly and pour into a bowl. We send milk and salt there too.
5. Stir with a spoon or the whisks of a switched-off mixer until the flour becomes moist. If you skip this step, then after turning on the mixer the flour will fly all over the kitchen. Beat on medium power until smooth.
6. The pancake dough is ready. It turns out very airy, with small bubbles. Now he needs to brew for 15-20 minutes. In the meantime, you can prepare a baking pan.
How to fry thin pancakes.
7. Heat a pancake or cast iron frying pan well. Lubricate it with a piece of fresh lard. For convenience, it is better to do this using a fork.
8. Tilt the pan slightly and pour a small ladle of dough.
9. Smoothly rotate the pan so that the dough evenly fills the entire surface and the pancakes come out smooth and neat.
10. Fry the pancake. We wait until all the dough has set and the edges of the pancake are browned.
11. Turn the pancake over to the other side; if you know how, you can toss the pancake and turn it over in the air. But I'm not an expert at flipping pancakes, so I just use a spatula.
12. If the pancake has shifted or folded a little, carefully straighten it.
13. Fry the pancake on the other side.
If the pan is hot enough, the pancakes come out with nice holes.
14. As they cook, place the pancakes in a stack. This way the pancakes do not dry out and remain elastic.
Thin pancakes with milk are ready! Bon appetit!
I don't know a person who doesn't like pancakes. Of course, everyone's preferences are different. Some people love thin lacy pancakes, others prefer fluffy pancakes, and still others simply adore vegetable pancakes - potato pancakes, zucchini or zucchini pancakes. Or perhaps you love all of these options.
The topic of pancakes is very extensive, there is room for our imagination to run wild. And there are so many recipes that sometimes you don’t know which one to choose. From my own experience, I can say that in order to find your ideal recipe, you need to experiment for quite a long time with the quantity and composition of ingredients. And it’s interesting that we all have our favorite recipes for the same dish.
If you have not yet decided what kind of pancakes you will cook today, then I suggest turning to previous issues and getting acquainted with the recipes, and.
Today we will cook thin pancakes with milk. Please note that we will prepare them not only from wheat flour.
Thin pancakes with milk - a proven simple recipe
Why do we love thin pancakes? Everything is very simple - they are especially tender and tasty, such pancakes can be folded into an envelope or filled with filling. It is important that the pancakes do not tear when frying and are elastic. I am sharing my time-tested recipe with you. I describe the preparation in great detail so that it becomes clear to beginners that baking pancakes is quite simple.
We will need:
- milk - 600 ml
- flour - 300 gr.
- eggs - 2 pcs.
- sugar - 2 tbsp. l.
- salt - 1 tsp.
- soda - 1/2 tsp.
- vegetable oil - 3 tbsp. l.
- Beat 2 eggs into a deep bowl, add sugar, salt and soda and stir well, no need to beat.
2. For pancake dough, it is advisable to warm the milk a little, just try not to overheat, otherwise the eggs will curdle. Pour half of the entire portion of milk into the egg mixture and stir so that there are no lumps.
3. Add flour, and also take about half of the entire portion. Stir with a whisk until smooth.
4. Pour in the remaining milk and pour out all the flour, stir again until the lumps disappear. When we add flour and milk gradually, the dough becomes more homogeneous.
The dough for thin pancakes should have a liquid consistency, like heavy cream. The thicker the dough, the thicker the pancakes.
5. Add vegetable oil to the dough, about 3-4 tablespoons.
With oil, pancakes will be more elastic and will not stick to the pan
6. Be sure to let the dough rest for 20-30 minutes. During this time, gluten forms in the dough, which makes the pancakes elastic.
7. Heat the frying pan well, pour in a little vegetable oil. Pour the pancake batter into the center of the pan and tilt it in different directions, causing the batter to spread throughout the pan in a thin layer.
8. Fry over medium heat so that the pancakes do not burn. One side cooks in about 1 minute. You can’t be distracted here anymore, the process will go quickly. Turn the pancake over and place the baked ones on a flat plate.
I coat each pancake with melted butter, it turns out incredibly tasty!
These pancakes are great for wrapping any filling or eating with sour cream, jam or honey.
Custard pancakes with milk and boiling water - step-by-step recipe
Choux pastry for pancakes is called because we pour boiling water into it. Boiling water seems to brew the flour, the dough turns out to be very elastic, and such pancakes are tender and at the same time “reliable”, they do not tear. And if you like pancakes with holes, then choux pastry will come in handy.
We will need:
- milk - 1 glass
- flour - 1 cup
- eggs - 2 pcs.
- water - 1/2 cup
- sugar - 1 tbsp. l.
- salt - 1/2 tsp.
- baking powder - 1 tbsp. l.
- vegetable oil - 5 tbsp. l.
- First, beat the eggs into a bowl, add salt and sugar. Stir with a whisk.
2. Pour in milk and stir again.
3. You can immediately add baking powder to the flour. Sift the flour through a strainer and gradually add it to the egg-milk mixture. You don’t need to stir until the mixture becomes homogeneous, as we will still be adding water.
4. Pour half a glass of boiling water into the dough and stir until smooth.
5. Add 5 tablespoons of vegetable oil.
6. Leave the dough to gain strength for 5-10 minutes.
7. Bake in a well-heated frying pan on both sides.
Grandma's recipe for delicious pancakes
Our grandmothers knew how to bake delicious pies and pancakes. It's great that these recipes are passed down from generation to generation.
Preparing thin yeast pancakes
Previously, I was sure that it was impossible to cook thin pancakes with yeast. But when I tried it for the first time from a friend, I borrowed the recipe. In addition to the fact that they are extremely tasty, their advantage is that they are very elastic and never tear.
We will need:
- milk - 500 ml
- flour - 250 gr.
- eggs - 1 pc.
- sour cream - 50 ml.
- dry yeast - 1 tsp.
- sugar - 2 tbsp. l.
- salt - 1/2 tsp.
- vegetable oil - 3 tbsp. l
To prepare the yeast dough, remove all ingredients from the refrigerator in advance and warm the milk a little
- Be sure to sift the flour and add dry yeast to it and mix
2. Pour in warm milk in a thin stream, stir well until the lumps disappear. You will see the dough begin to bubble immediately.
Milk should be heated no more than 40 degrees
3. Beat the egg, add salt and sugar. Mix again, cover the bowl with a towel and leave the dough in a warm place to rise for about 1 hour.
4. Bake in a heated frying pan. Grease the frying pan with vegetable oil. The pancakes turn out very appetizing, tasty and with beautiful holes.
Cheese pancakes with herbs
The original recipe, which I saw in a magazine and immediately prepared, captivated me with its unusualness and amazing taste. Pancake dough is prepared with cheese. Shall we try?
We will need:
- milk - 400 ml
- flour - 170 gr.
- hard cheese - 200 gr.
- eggs - 3 pcs.
- garlic - 1 clove
- baking powder - 1 tsp.
- dill or parsley to taste
- sugar - 1 tsp.
- salt - 1/2 tsp.
- vegetable oil - 2 tbsp. l.
The milk should be at room temperature or slightly warmed. Pour it into a deep bowl and beat the eggs into the milk, stir everything well.
Pour in vegetable oil, add salt, sugar and baking powder. Mix again.
Sift the flour through a sieve and add to the dough. Stir all the time with a whisk until smooth. The dough should rest for 10-15 minutes.
Grate the cheese on a medium grater and add it to the dough. Add garlic passed through a press (optional).
Finely chop the dill and also add to the dough. Stir everything and our dough is ready.
Bake in a well-heated frying pan. The results are thin and filling pancakes.
You can serve pancakes with sour cream or melted butter.
Whip up pancakes quickly and tasty
In this video, watch how to prepare thin pancakes with milk according to the classic recipe. Nothing complicated, you can quickly and easily pamper your family with a delicious treat.
Thin delicious pancakes made from buckwheat flour
Want to diversify your menu? — Prepare pancakes from a mixture of wheat and buckwheat flour. Maybe the color of the pancakes will be a little darker, but we know how beneficial buckwheat is for the body.
We will need:
- milk - 500 ml
- wheat flour - 100 gr.
- buckwheat flour - 70 gr.
- eggs - 3 pcs.
- sugar - 1 tbsp. l.
- salt - 1/2 tsp.
- butter - 80 gr.
- vegetable oil - 2 tbsp. l.
If you want to make thin pancakes from buckwheat flour, be sure to add wheat flour, thanks to which the dough contains gluten and then the pancakes will not fall apart when frying.
- Mix wheat and buckwheat flour, add salt.
2. Beat eggs into a separate bowl, add sugar and stir with a whisk.
3. Melt the butter and pour it into the eggs in a thin stream, stirring continuously.
4. Add milk, again without ceasing to stir.
5. Now add a mixture of buckwheat and wheat flour and stir until the lumps completely disappear. The dough should be quite liquid, similar in consistency to heavy cream.
The buckwheat flour dough must be allowed to stand for several hours, or even better, leave it in the refrigerator overnight
6. About an hour before baking, remove the dough from the refrigerator and mix well again, it will become thicker.
7. Bake in a well-heated frying pan, greasing it with vegetable oil.
All that remains is to surprise your loved ones with delicious and satisfying pancakes.
Pancakes with holes made with milk and mineral water without eggs
Pancakes made with milk and mineral water turn out very tender, thin and, as you like, with holes.
We will need:
- milk - 100 ml
- wheat flour - 180 gr.
- sparkling mineral water - 150 ml.
- sugar - 1 tsp.
- salt - 1 tsp.
- baking powder - 1/2 tsp.
- dry yeast - 1/2 tsp.
- vegetable oil - 2 tbsp. l.
Since we are preparing yeast dough, all products should be at room temperature, or even better, warm.
1. Heat the milk and dissolve the yeast in it, add sugar and leave the dough to stand warm for 10 minutes. She must rise.
- Pour mineral water into the dough. The water should be at room temperature.
- Add sifted flour, salt and baking powder there. Mix all ingredients well and leave in a warm place for about 20 minutes.
- During this time, the dough should “come up” and rise. All that remains is to bake the pancakes in a heated frying pan, periodically greasing it with vegetable oil.
Video on how to make lacy pancakes with a bottle
Crepe Suzette with orange sauce
An exquisite French dessert made from ordinary pancakes with milk. The secret of their popularity is the citrus notes of the dough, delicious caramel orange sauce and the original presentation of the dish. You can easily surprise your holiday guests with these pancakes.
We will need:
- milk - 260 ml
- flour - 110 gr.
- eggs - 2 pcs.
- butter - 50 gr.
- sugar - 2 tbsp. l.
- salt - 1/2 tsp.
- orange zest - 4 tbsp. l.
- orange juice - 2 tbsp. l.
For the sauce:
- orange juice – 150 ml
- orange zest - 4 tbsp. l.
- sugar - 2 tbsp. l.
- butter - 50 gr.
- orange liqueur – 50 ml
- brandy, rum, cognac or whiskey - 100 ml
- Beat eggs with sugar and a pinch of salt. It is convenient to do this using a mixer.
2. Melt the butter, pour it into the egg mixture, pour in half the milk and add flour little by little. At the same time, stir continuously. When the dough thickens, add the remaining milk.
3. Grate the orange zest. Don't forget to rinse the orange with warm water before doing this. Knead the zest into the dough and pour in 2 tablespoons of freshly squeezed orange juice. The dough should resemble cream in consistency.
4. Bake pancakes in a hot frying pan on both sides.
5. Now it’s time to prepare delicious orange sauce. Pour 2 tablespoons of sugar into a dry frying pan and as soon as it begins to melt and change color, add butter.
Prepare the orange sauce with continuous stirring.
6. Add orange zest and juice to the sauce. The sauce should be a beautiful amber color and thick.
7. Place the pancakes in the pan with the sauce and heat on both sides. Pour orange liqueur into the pan and heat until thickened. In this case, the pancakes can be turned over again so that they are thoroughly soaked.
If you don't have orange liqueur, no problem, replace it with any other
8. You can now serve this delicious dessert. But if you want to surprise your guests, then we will serve our pancakes “with fire”. Pour brandy, cognac, whiskey or rum over the pancakes in a frying pan and set them on fire.
Setting fire with alcohol is called flambéing. The dish is poured with brandy, rum, whiskey or cognac and set on fire. In this case, part of the alcohol evaporates, and the dish receives a rich original flavor. In the dark, such a presentation looks enchanting.
Serve this delicious dessert with orange slices and a scoop of ice cream.
Bon appetit!
As you can see, there are a lot of recipes for such a simple dish as pancakes. Experiment, diversify your menu and then your loved ones will say: “There is happiness!”
Despite the simplicity of this dessert, not every housewife will be able to answer the question posed. In this regard, we decided to present to your attention a step-by-step method on how to make delicious and thin homemade pancakes. By the way, they can be prepared using different ingredients. Let's consider only the simplest and most accessible methods.
The most delicious and tender thin pancakes: recipe with photos of finished products
This dessert is prepared using fresh and full-fat milk. After frying, homemade pancakes can not only be used as a full-fledged dessert, but also used to prepare a stuffed dish (with meat, cottage cheese, cheese, fruits, berries, etc.).
So, we need:
- fresh fat milk - 600 ml;
- large egg - 2 pcs.;
- fine iodized salt - ½ spoon;
- light granulated sugar - a tablespoon (add to taste);
- table soda - 1/3 of a small spoon (no need to quench with vinegar);
- cooled boiling water - about 2/3 cup;
- sifted light flour - add at your personal discretion (about 2 cups);
- non-rancid butter - 160 g (for greasing baked goods);
- odorless vegetable oil - 4-7 large spoons (for frying).
Kneading the base
The dough for thin pancakes should be as liquid as possible. After all, this is the only way it will spread well in the pan. To do this, you need to pour fresh fat milk into a metal bowl and heat it a little until steamed. Next, add sugar, table soda and fine iodized salt to the warm drink. Mixing the ingredients thoroughly, it is advisable to ensure their complete dissolution. Next, in the same bowl you need to place the chicken eggs beaten with a mixer and sifted light flour.
As a result, you should get a viscous and almost thick dough. To make it more liquid, pour a small amount of cooled boiling water into the base. Finally, it is recommended to leave the dough for thin pancakes at room temperature for about half an hour. During this time, the base will become homogeneous and free of lumps as much as possible.
Baking products in a frying pan
Once the dough has reached the desired consistency, you can safely start frying it. To do this, it is better to use a regular or special pancake maker. Thus, the base should be scooped up with a soup ladle and poured into the bowl in a circular motion, helping it to be evenly distributed over the entire surface. To ensure that your first pancake does not turn out to be lumpy, you need to pre-heat the frying pan red-hot along with a couple of spoons of odorless vegetable oil.
How to properly present it to the table?
After the delicious ones are browned on both sides and covered with beautiful holes, they should be placed on a flat plate and greased with butter while hot. This process will make the dessert more tasty and appetizing.
How to bake thin
Most people believe that only fluffy, thick and soft pancakes can be made with kefir. But that's not true. After all, by properly mixing the dough based on a fermented milk drink, you can make the thinnest pancakes. For this we need:
- large chicken eggs - 2 pcs. (you can use 3);
- thick kefir with maximum fat content - 800 ml;
- table soda - 2/3 of a small spoon;
- light wheat flour - sprinkle into the base until thick;
- cooled boiled water - about 1 glass;
- granulated sugar - to taste;
- refined vegetable oil - 7 large spoons for frying and 2 for dough;
- Ghee butter - for greasing ready-made pancakes.
Preparing the base
Before baking thin pancakes with kefir, you should mix the batter well. To do this, you need to pour thick and fatty kefir into an enamel bowl and heat it up a little. Next, in the fermented milk drink, you need to extinguish the table soda so that the liquid foams well. After this, add sugar and fine salt to the kefir, and also add thoroughly beaten eggs, a couple of tablespoons of vegetable oil and sifted light flour. Having mixed all the ingredients well, you should get a fairly thick and aromatic mass. To make it thinner, be sure to add cooled water to it. Once the base is homogeneous, it is recommended to leave it at room temperature for about 20 minutes. After the specified time has passed, you can safely begin baking thin products.
Pancake frying process
It should be especially noted that, unlike desserts made with milk, kefir pancakes turn out soft and tender, as well as with a slight sourness and a damp effect. By the way, it is highly not recommended to use such products for stuffing. This is because delicate pancakes can tear quickly, causing all the filling to come out.
So, to prepare a kefir dessert, you should put a frying pan on maximum heat, pour a few tablespoons of refined oil into it and heat it until red hot. Next, pour the liquid base in the amount of a small soup ladle onto the surface of the hot dish in a circular motion. In order for the dough to be evenly distributed in the pan, it is recommended to quickly and intensively tilt it in different directions. After the bottom part of the product becomes golden brown and the top is covered with multiple holes, the pancake should be turned over using a wide spatula and the frying procedure should be repeated. At the end, the finished hot dessert needs to be generously greased with melted butter.
By the way, when baking such products, it is advisable to grease the pan with vegetable fat only once. Otherwise, your pancakes will be too greasy and slightly crispy.
Proper serving to the table
It is advisable to serve thin and tender kefir pancakes to the table hot along with sweets such as honey or condensed milk. In addition, it is recommended to serve strong tea, coffee or cocoa with dessert.
Cooking pancakes on the water
Surprisingly, thin pancakes made with water turn out to be the most delicious and tender. In addition, they can be baked in the form of openwork napkins and presented to the table in an equally original way. For this we need:
- fresh milk of maximum fat content - a full glass;
- cooled boiled water - about 3 glasses;
- large chicken eggs - 2 pcs.;
- fine white sugar - add to taste;
- table soda - ½ small spoon;
- odorless vegetable oil - 3 large spoons into the dough and the same amount for frying;
- fine sea salt - add to taste;
- sifted flour - about 1-3 glasses;
- non-rancid butter - about 90 g (for greasing the dessert).
Preparing the dough
Thin openwork pancakes turn out very beautiful and tasty. Before heat treating the base with water, it should be mixed well. To do this, you need to combine milk and cooled boiling water in one container, and then add table soda, fine salt, sugar, a couple of tablespoons of vegetable oil and strongly beaten eggs. After thorough mixing, add the sifted light flour into the same bowl. As a result, you should get a liquid and homogeneous base without a single lump.
Original frying of products in a frying pan
To make thin lace pancakes, you should take a regular plastic bottle of carbonated or mineral water, and then wash it thoroughly and make a hole in the lid with a diameter of 5-6 millimeters (no more). After this, you need to pour part of the batter into the container and start baking. To do this, heat a frying pan greased with oil (vegetable oil) red-hot and pour out the base in the form of chaotic openwork patterns. In the future, pancakes must be baked in exactly the same way as regular products made with milk or kefir.
How to serve an original dessert to the table?
After the thin lacy pancakes are fried on both sides, they should be greased with butter while hot and immediately served along with coffee, tea or some other drink. In this case, it is recommended to wrap the dessert beautifully in a roll or fold it into triangles.
Let's make delicious yeast pancakes together
Thin yeast pancakes turn out to be much more satisfying than all the previous ones. But they also require much more time to prepare.
So, to make such a delicious dessert, you should prepare:
- fresh fat milk - about 850 ml;
- large chicken eggs - 2 pcs.;
- fine table salt - dessert spoon;
- fine granulated sugar - 2 large spoons;
- dry granulated yeast - dessert spoon;
- vanillin - 7-11 g;
- fresh butter - 50 g;
- sifted flour - about 500 g (add at your discretion);
- refined vegetable oil - 3 large spoons.
The process of preparing the base
Thin yeast pancakes should be made by preparing the dough. To do this, you need to combine dry granulated yeast with granulated sugar and a glass of wheat flour, and then pour warm fresh milk over it and leave it in this state for 35-45 minutes. After the specified time, fine salt, beaten chicken eggs, vanillin, melted butter and the rest of the wheat flour should be added to the dough. After thoroughly mixing all the ingredients, cover them with a clean towel and leave in a warm place for an hour.
During this time, the yeast base will rise well, become sour and aromatic. If as a result of such actions you get a very thick dough, then you can add a small amount of cooled boiling water to it. But after this, it is advisable to keep the base warm again for a quarter of an hour.
Roasting process
Yeast pancakes are prepared in a frying pan in exactly the same way as the previous products. At the same time, they turn out to be as thin as possible, with large holes and a slight sourness. After the entire dessert has been fried, it should be placed on a flat plate and generously greased with melted butter.
Proper serving of a delicious dessert to the table
Thanks to the use of yeast, this dessert turns out to be very filling and high in calories. In this regard, it is not recommended for those (especially in large quantities) who carefully monitor their figure. It is advisable to serve yeast pancakes to the table along with hot sweet coffee or tea, as well as with such goodies as jam, jam, condensed milk or honey. Bon appetit!
Let's sum it up
Now you know how to bake thin pancakes using water, milk, kefir, and even using dry yeast. It should be noted that all of the listed products are prepared according to the same principle. But, due to the fact that they contain different components, their taste, calorie content and appearance can vary significantly. Thus, having tried all the products and choosing the most delicious and easy-to-prepare option, you can delight your loved ones with a hearty dessert every day.