How to cook thin pancakes with milk - step-by-step recipe
We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, you don’t need complex or rare ingredients, everything is very simple and can be found in any refrigerator. It’s good to eat such thin pancakes with milk with any filling, although if there are too many holes in them, then with liquid ones, for example, with honey, it’s problematic if you want to wrap the filling. It is more convenient to dip such thin pancakes in liquid fillings, and to wrap thick ones. Thin pancakes can be eaten with meat, eggs, and red fish; there are many interesting options. But no one canceled fresh delicious sour cream and cottage cheese, preserves and jam from the summer, even ice cream.
- You may be interested in: Pancakes with meat. Juicy and tasty. Simple step-by-step recipes for making pancakes with meat filling
To prepare you will need:
- milk - 500 ml,
- flour - 1 cup,
- eggs - 2 pcs,
- vegetable oil - 3 tablespoons,
- sugar - 2 tablespoons,
- salt - 0.5 teaspoon,
- baking soda - 0.5 teaspoon,
- lemon juice/vinegar - 1 teaspoon.
Preparation:
1. Remove milk and eggs from the refrigerator in advance so that they are at room temperature. Products at this temperature are better whipped and mixed.
2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until light foam. You can do this with a mixer, but our task is not to beat the eggs, but to dissolve the sugar and salt. The foam should appear only at the edges of the bowl.
3. Pour milk into the eggs and stir.
4. Sift the flour into the milk and egg mixture. The sifted flour will mix better and form fewer lumps. Then continue stirring the dough with a whisk until all the lumps have dissolved. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.
5. Now add vegetable oil to the dough. This is necessary so that you don’t have to pour a lot of it into the pan and the pancakes don’t turn out too greasy.
6. At the very end, add slaked soda. To do this, mix lemon juice and baking soda until foam appears. The chemical reaction will continue in the dough, which will create gas bubbles, which will later turn into holes.
7. Heat a flat frying pan with a thick bottom. Classic cast iron skillets work well as they distribute heat well. But you can also take special frying pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.
8. For the very first time, coat the frying pan with a thin layer of vegetable oil. To determine if the frying pan is hot enough, pour in the first pancake. It will also become clear to you whether the dough is thin enough. The density will determine how thin they will be. The thinner the batter, the thinner the pancakes.
But it is important to find a balance; too thin a dough will spread and the pancakes will tear when removed. It’s not for nothing that they say “the first damn thing is lumpy.” This is precisely the test.
9. Use a ladle to pour pancakes. Pour in just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads in an even layer over its surface.
In a well-heated frying pan, the dough will set immediately, and holes will immediately form, which many people love so much.
10. When a blush begins to appear along the edge of the pancake and the middle is no longer liquid, it’s time to turn the pancake over. Take a wide spatula and flip the pancake. Fry it on the other side for just a couple of minutes.
Some people like to bake pancakes on one side only. This is quite acceptable if they are very thin and baked through.
11. To remove the finished pancake, you need to pry it with a spatula and place it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to cook. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.
It’s very tasty if you spread just a little butter on each pancake. But this will add fat to them.
By the way! You can change the amount of sugar in the pancake batter depending on what filling you prefer. For pancakes with meat, egg or cheese, it is better to make the pancakes less sweet. For dessert fillings, add more sugar. The main thing is not to remove the sugar completely, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.
If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be both convenient and tasty.
Enjoy your tea!
How to cook delicious thin pancakes with sour milk
The sour product combines the qualities of milk and kefir. When souring, lactic acid bacteria release a certain amount of acid, and some of the milk proteins coagulate. In this cooking method, you do not need to quench the soda with citric acid. The released lactic acid is enough to form a large number of bubbles and make the dough airy. Therefore, the pancakes come out very tender, light and tasty!
Ingredients:
- Beat two eggs into a large bowl, add granulated sugar and salt. Stir until smooth.
- Add a little less than one teaspoon of soda to the sour milk. When the milk starts to sizzle, pour it into the egg mixture. We also pour drinking water at room temperature here, twice the volume of sour milk. Stir with a paddle until the mixture becomes homogeneous.
- We introduce flour in small portions, all the time working with a merry-go-round. You can use a mixer for these purposes.
Let the pancake dough stand for about 15 minutes, then pour in the sunflower oil and knead it well. We get the dough - a type of liquid sour cream. - Heat the frying pan and, so that the first pancake does not turn out lumpy, lightly grease it with sunflower oil.
- Pour the first portion of dough, spreading it in a thin layer over the pan. When the pancake is browned on one side, turn it over to the other and fry again until golden brown.
- The pancakes come out super thin, tender in taste and appetizing in appearance. Enjoy your tea!
Thin pancakes with milk and starch
Another secret to making thin pancakes with milk is to add a little potato starch to the dough. It helps increase the viscosity of raw dough, which makes it bake better and prevent pancakes from tearing. Starch has practically no effect on the taste; it is not noticeable against the background of eggs, milk and butter that we use in the classic recipe. The pancakes will be just as beautiful, rosy and soft.
For the test you will need:
- warm milk - 300 ml,
- flour - 6 tablespoons,
- potato starch - 1 tablespoon,
- egg - 1 piece,
- sugar - 1 tablespoon,
- salt - 0.5 teaspoon,
- soda - 0.5 teaspoon,
- lemon juice or vinegar 9% - 1 teaspoon,
- vegetable oil - 2 tablespoons.
Preparation:
1. Stir the egg, sugar and salt in a bowl until they dissolve. Beat until very light foam appears.
2. Pour milk into the egg and stir until smooth.
3. Add flour and starch to the mixture, stir thoroughly with a whisk until all lumps dissolve.
4. After mixing the dough with flour, add butter. If you pour it in early, it will not allow the eggs to beat well. Whisk the oil until it is no longer visible on the surface. At the very end, add soda slaked with lemon juice.
5. Pour the dough into a heated frying pan with a ladle so that it spreads very evenly. Right at this moment, holes should form, which means that the dough for thin pancakes was successful.
6. Fry each pancake on both sides until golden brown. Remove the finished golden brown pancakes from the pan and place them in a stack.
After you have baked at least half of the pancakes, you can roll the finished ones into tubes or into an envelope. Wrap the prepared filling in them or place them beautifully on a plate.
Place sour cream, jam, honey in vases and serve with pancakes. Help yourself and make your family happy!
How to cook lace pancakes with 1 liter of milk
If you have a large family, or guests are coming, or maybe there is a holiday at school or kindergarten, and you need to bring baked goods (this often happens to us), prepare 1 liter of milk.
What you will need:
Work process:
Beat 2 eggs into a bowl, add sugar, salt and beat with a whisk.
Add vegetable oil.
Place the milk on the stove and heat it up. Pour half the milk into the mixture and mix.
Add flour and continue whisking.
The golden rule is that if you want your baked goods to be soft and tasty, be sure to sift the flour.
You can sift it into a separate container and then pour it into the dough.
Then pour in the rest of the milk and mix everything thoroughly with a whisk. Leave the pancake dough on the counter at room temperature for 20 minutes.
After the time has passed, mix the dough well again.
If there were lumps, then when stirring with a whisk, they will disperse.
Pour the dough into the pan and fry on both sides until golden brown.
Thus, we continue to fry until the dough is finished.
Such preparations can be stuffed with various fillings; they are delicious with both sweet and savory fillings.
If you want to cook lacy pancakes. Then pour the dough into a plastic bottle and make a hole in the lid. Pour the dough into a heated frying pan, drawing patterns. This way you can paint different pictures.
To make lace pastries fragrant, you can add vanilla, cinnamon, coriander, and other spices to the dough. Thus, you can diversify the taste. Just one pinch, and the taste will be bright and memorable.
Through the hole in the lid, pour it into the frying pan and draw fancy patterns.
You can serve with sugar, jam, sour cream, berries.
Custard pancakes with milk - thin and with holes
What is the difference between regular thin pancakes with milk and custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But the main secret is that during the kneading process, boiling water is added to the dough, which, as it were, brews it. If you have not yet tried thin pancakes with holes using this recipe, then you should do so.
For pancakes you will need:
- milk - 200 ml,
- boiling water - 200 ml,
- flour - 150 grams,
- eggs - 2 pcs,
- vegetable oil - 2 tablespoons,
- sugar - 1 tablespoon,
- salt - 0.5 teaspoon,
- baking powder - 1 teaspoon,
- butter as desired.
Preparation:
1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Mix well with a whisk or mixer.
2. Add baking powder to the future dough. You can use special baking powder, or you can make your own baking powder by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.
3. Sift flour into a bowl. Sifted flour will mix much better with the liquid part and leave fewer lumps. Plus, flour saturated with air will make the dough more airy, causing everyone’s favorite holes to appear.
4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out a little thick for thin pancakes, but everything is as intended, because we have added only part of the liquid so far, namely milk and eggs.
5. Now add vegetable oil to the dough and mix well. Boil a kettle and pour a glass of boiling water. Stir the dough immediately so that it does not form lumps. Stir for a couple of minutes, then leave the dough for a while to settle. During this time, you can just heat the frying pan.
6. Grease a heated pan for pancakes, usually with a thick bottom and low sides, with a thin layer of vegetable oil using a brush. Then scoop the dough into a ladle and carefully pour it onto the hot frying pan, tilting it slightly. The dough should be distributed in an even thin layer.
7. As soon as the center of the pancake ceases to be liquid and a golden brown crust appears at the edges, the pancake can be turned over to the other side. on this side, bake it for another 5-7 seconds, then remove and stack.
Serve pancakes with butter, take out the most delicious jam and other fillings from the stock. Wrap meat or cottage cheese.
Bon appetit!
Thin milk pancakes with holes - a classic recipe
The recipe is quite simple, the dough behaves well in the pan, does not stick and is easy to remove. The pancakes themselves turn out tender, thin and elastic.
Ingredients:
- 3 large eggs
- 0.5 l milk
- 2 tbsp. Sahara
- 0.3 tsp salt
- 1.5 stack. flour (glass 250ml)
- 1/2 tsp soda
- 3 tbsp. vegetable oil
Method of preparation: Break 3 eggs into a deep container, add sugar, soda and salt to them and beat with a whisk or mixer.
Next you need to add 100 ml of milk. We don’t pour out the milk all at once, we need a dough without lumps, so first we will create a very thick, homogeneous mass.
One of the secrets of this recipe is that the milk should be warm. Warm it slightly before cooking.
Mix the ingredients in a bowl, then add 1.5 cups of flour, sifted through a sieve - knead a thick dough.
Gradually pour the remaining milk into the resulting mixture and stir thoroughly. Add vegetable oil to the finished dough and leave it to sit for 30 minutes at room temperature.
During this time, the flour will swell and the dough will become more sticky, which will help prevent the dough from sticking to the pan in the future.
Before baking pancakes, heat the pan thoroughly. This flour product loves high temperatures. In such conditions they bake quickly and turn out soft and tender.
It is best to have a special frying pan so that nothing else can be baked in it. If you don’t have special dishes, use regular ones with a thick bottom.
Stir the batter before baking the pancakes. Grease the frying pan with butter or a piece of lard. Using a ladle, pour the dough into the center of the pan and rotate evenly over the surface.
Turn the pancake over when it becomes matte and the edges are browned.
The second side takes less time to bake, so when you see that the dough has browned, immediately remove it from the pan.
The dough needs to be stirred during the baking process.
Serve the finished pancakes with sour cream, honey or berry jam.
Cooking delicious thin pancakes with milk without eggs
Sometimes pancakes with milk without eggs are a necessary measure if suddenly there are no eggs at home, and sometimes it is a conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs impart a very recognizable flavor to pancake batter. If you remove them from the recipe, the taste will change. But such pancakes also have their own charms. They still turn out fragrant, rosy and with holes.
In this recipe I will tell you how to make choux pastry using hot milk, but without using eggs.
We will need:
- milk - 1 liter,
- flour - 500 grams,
- butter - 100 grams,
- sugar - 3 tablespoons,
- salt - 1 teaspoon,
- starch - 2 teaspoons.
Preparation:
1. The procedure for preparing custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of milk at room temperature with flour.
2. Add sugar, salt and starch there. Now knead the dough well. It will turn out quite thick, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.
3. Place a saucepan on the fire and heat the second half of the milk in it (another 500 ml). Put a 10 gram piece of butter into the milk and let it dissolve completely.
4. As soon as the milk begins to boil, pour it into the dough prepared earlier. Carefully stir the brewing dough with a whisk or spoon until it becomes uniform and all lumps disappear.
6. The dough, ready for baking, should resemble good kefir in thickness.
7. Heat a frying pan and pour a ladle of dough onto it. Spread the dough over the entire surface in a thin layer. It will immediately start to bake and holes will appear.
8. As soon as the middle is baked, turn the pancake over to the other side. Remove the finished rosy pancake to a plate. You can stack them, or you can roll each pancake.
Delicious thin pancakes made with milk without eggs are ready. You can set the table!
Chocolate pancakes with milk - step-by-step recipe with photos
And you may not have had a chance to try such thin, delicious chocolate pancakes yet. Surprisingly, not many people come up with this recipe on their own, but since you are preparing thin pancakes with milk as a dessert, why not make them chocolate themselves? This idea seemed very interesting to me, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table in one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Maslenitsa to add variety to the daily pancake marathon.
To make chocolate pancakes you will need:
- flour - 330 grams,
- milk - 1 liter,
- eggs - 2 pieces,
- sugar - 3 tablespoons,
- salt - 0.5 teaspoon,
- vegetable oil - 3 tablespoons,
- cocoa powder - 3-4 tablespoons,
- vanilla sugar or vanilla extract.
Preparation:
1. Break eggs into a bowl and add sugar and salt. Whisk thoroughly until a light foam forms.
2. After you have beaten the eggs a little, you can add vegetable oil to them and mix thoroughly again. Do not add the oil right away; it interferes with the beating of the eggs, enveloping them.
3. Take classic cocoa powder, it will make pancakes tastier than with an instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as it often contains quite large lumps.
4. Mix the eggs and cocoa thoroughly with a whisk until it becomes homogeneous. Now you need to add about a third of the milk. It is best to heat the milk in advance so that the cocoa dissolves well and the powder is not felt. Stir milk into this mixture.
5. Sift the flour through a sieve and add it all at once to the future dough. Now you need to mix it thoroughly until all the lumps dissolve. Thick dough is easier to stir than liquid dough, so we will discuss the condition of the dough later.
6. Knead the dough for several minutes until it becomes smooth like sour cream. Add a packet of vanilla sugar or a teaspoon of vanilla extract as you go for a richer flavor.
7. Add the remaining milk and mix well. If suddenly there are lumps in the dough, you can strain it through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before starting to bake thin chocolate pancakes with milk.
8. Bake thin chocolate pancakes with milk in a well-heated frying pan with a thick bottom. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or the pancakes cannot be removed, then you can grease the frying pan with oil every time using a brush. Bake pancakes on both sides.
If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This could be slaked soda or baking powder. You can also add it at the end of kneading the dough.
Stack the finished pancakes or roll them into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It would also be good with condensed milk or syrups.
Happy Maslenitsa!
Buckwheat pancakes with milk - recipe without yeast
We continue to prepare thin pancakes with holes in milk. We have already prepared classic, custard and even chocolate pancakes, and now it’s time for buckwheat flour pancakes. These are very tasty pancakes, which rightfully occupy their rightful place on the table of good housewives. In addition to being delicious, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors made pancakes.
To prepare you will need:
- milk - 1 glass,
- eggs - 2 pcs,
- sugar - a tablespoon without a lump,
- salt - a pinch,
- buckwheat flour - 2 heaped tablespoons,
- wheat flour - 2 heaped tablespoons,
- vegetable oil - 1 tablespoon.
For a detailed and understandable recipe for making thin buckwheat pancakes, watch the video.
Thin openwork pancakes with milk and mineral water
Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special way of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to gas bubbles in the water, bubbles also form in the dough, which become our favorite holes when baking pancakes.
To prepare you will need:
- flour - 200 grams,
- eggs - 3 pcs,
- milk - 1 glass,
- sparkling mineral water - 1 glass,
- sugar - 1 tablespoon,
- salt - 0.5 teaspoon,
- vegetable oil - 2 tablespoons.
Preparation:
1. Cooking thin openwork pancakes with mineral water is practically no different from the classic recipe for pancakes with milk. First, stir the eggs with sugar and salt using a whisk.
2. Add a glass of milk at room temperature. Stir.
3. Gradually add the sifted flour, continuing to stir the dough. Gradually all the lumps should break up and the dough should become homogeneous.
4. Pour vegetable oil into the dough and stir thoroughly until it disappears from the surface.
5. Now it’s time to add sparkling mineral water. Do not use water with a strong taste to prepare pancakes, otherwise it may ruin the pancakes. It is better to take neutral water or just sparkling drinking water. The water should not be from the refrigerator, but at room temperature.
6. Mix the water with the dough and now you can start baking pancakes. To do this, heat a frying pan and pour the dough onto it using a ladle. In a well-heated frying pan, the dough will bake very quickly. Be sure to flip the pancake over and cook on the other side for a few seconds before removing.
- You might be interested in: American pancakes. The best recipes for making classic milk, kefir, banana, pumpkin and chocolate pancakes.
These pancakes turn out very thin and delicate, almost like lace. there is one pleasure. Choose fillings to suit your taste and enjoy golden brown pancakes with your family!
Cooking cheese pancakes with milk, dill and herbs
We have made this recipe many times because we have cheese lovers in our family. The combination of cheese and herbs makes the pastries extraordinary. This is not a sweet option, I want to say right away. Serving with sweet filling will not work.
There is also a small note: it is better to serve them hot while the cheese is warm. If it has cooled down, reheat it in the microwave.
Required Products:
- Milk – 0.5 liters
- Flour - 1 cup
- Hard cheese - 150 gr.
- Chicken eggs - 3 pcs.
- Dill greens - 50 gr.
- Salt to taste
- Vegetable oil 2 tbsp. spoons into the dough and 1 tbsp. spoon in frying pan
Stages of work:
Beat the eggs into a bowl, add salt, and whisk everything together. Pour in milk.
Now add flour and continue whisking.
Set the dough aside. Meanwhile, finely chop the dill (be sure to wash and dry the dill). Three hard cheese.
Pour the herbs and hard cheese into the finished dough. Mix everything well. Add vegetable oil.
Place the pan on the fire, heat it up, and then pour in the dough. Distribute over the pan.
Before pouring the dough into the pan, stir it; the cheese and herbs will settle to the bottom of the bowl.
Fry on both sides, 1-2 minutes on each side.
So we overcook all the dough. Remember to stir every time you pour the batter into the pan.
Serving, as I wrote above, is best served warm. But believe me, the baked goods are very tasty and are eaten right away. Lovers of melted hard cheese especially like it. They have a distinct taste of cheese and dill.
Lacy pancakes with milk - detailed video recipe
You may have already seen that lace pancakes, which are woven from intricate patterns like an openwork napkin, have now become incredibly popular. You can prepare them in different ways, but I will show you a recipe for making dough with milk. The main thing you need to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the frying pan. It is with this bottle that beautiful patterns are drawn, and then baked into an original lace pancake. You can use your imagination to the fullest, some draw flowers, some draw hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.
See below for how to cook thin lace pancakes with milk.
