There are many options for making pancakes. Each housewife has her own proven recipe and her own secrets of delicious golden brown baked goods. But when Maslenitsa week comes, one recipe is not enough. Pancakes are baked in a new way every day - with fillings, with baking, thick, thin, fluffy, delicate. We suggest making pancakes with baking powder in milk; they turn out especially soft and airy.
The action of baking powder (otherwise known as baking powder) is to release carbon dioxide, which, during the cooking process, raises the dough and makes the baked goods fluffy. If you suddenly don’t have it in the house, there are several options for replacing baking powder in pancakes. For example, baking soda, quenched with wine, apple or regular vinegar. You can prepare baking powder yourself at home by combining wheat flour, soda and citric acid in proportions 12:5:3.
- chicken eggs – 2 pcs.;
- salt – ¼ tsp;
- sugar – 1 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- milk (fat content 2.5-3.2%) – 0.5 l;
- premium flour – 130-150 g;
- baking powder for dough – 2 tsp.
How to cook pancakes with milk and baking powder
Break the eggs into a bowl.
Add salt and granulated sugar to them.
Using a fork, kitchen whisk or mixer, beat until the eggs are dispersed into a homogeneous structure and light foam appears. Pour in vegetable oil.
Add warm milk and mix well.
Sift flour into the resulting mass.
Knead the pancake dough, do it carefully and thoroughly so that not a single lump of flour remains.
Why does the expression “the first pancake is lumpy” exist? Because often the first portion of dough is poured into a poorly heated frying pan. Turn on the gas burner to maximum power, heat the frying pan so that a drop of water that falls on it instantly sizzles and evaporates.
Now soak a silicone pastry brush in vegetable oil, quickly grease the bottom and sides of the pan, and pour in a portion of the dough. It’s more convenient to scoop it up with a ladle; decide the quantity yourself, depending on what kind of pancakes you want – thin or plump.
As soon as you see the edges of the pancake browning, turn it over to the other side.
Place the finished pancakes in a stack; if desired, you can coat each one with melted butter.
Serve them to the table piping hot with sour cream, condensed milk, any berry jam or fruit jam. You can wrap these pancakes with cottage cheese, meat or mushroom filling.
Cooking tips
- Be sure to sift the flour before adding to the dough. When baking or frying any product, you should not skip this process, because the flour may contain small debris (pebbles, threads from a bag). But the main thing is that after sifting it will not be caked, but will be saturated with oxygen and will turn out airy, and this is the key to tender and fluffy baked goods.
- Pancakes made with milk and baking powder will bake evenly and turn out delicious if you pour the batter into the pan correctly. You need to pour it into the very center, and then tilt the dish in a circular motion so that the pancake mass spreads over the entire surface. And this must be done as quickly as possible, because in a hot frying pan the dough instantly sets.
- To bake pancakes, use a cast iron frying pan with a thick bottom, non-stick or a special pancake pan.
Serving and Serving
There are quite a lot of recipes for pancakes with milk. However, everyone likes to eat this dish in different ways, depending on their own choice and culinary preferences. There is a type of pancakes with seasoning. The secret of this preparation is that a small amount of filling is laid out on top of 1/2 of the dough for one pancake and a small layer is poured on top again. When the pancake is fried on the bottom, you need to turn it over and bake on the other side. The filling must be prepared in advance. In addition to baking, it can be used for stuffing pancakes. Recommended fillings:
- Pieces of any meat, fried with onions.
- Red caviar.
- Fish fillings. Anything will do: sliced fried hake, lightly salted salmon, trout, smoked fish.
- Boiled eggs plus fresh herbs.
- Stewed cabbage with carrots.
- Fried mushrooms.
- Liver with onions fried in butter.
- Combine cottage cheese with steamed raisins.
- Banana mixture with dried apricots.
- Poppy filler.
- Various fruits, jams, jams, marmalade.
- Stuffed pancakes are served warm, so before serving they can be heated in the oven, microwave or in a frying pan with the addition of butter.
Pancakes are consumed freshly baked. Serve on an individual plate, folded in a corner or on a common platter in a stack.
If pancakes are eaten as an independent dish, then you can serve them with sour cream, jam, or any sweet sauce made from berries, fruits, or chocolate. Perfect for: condensed milk, honey, syrup, topping. Also, when serving, the dish is sprinkled with sugar, powder, grated chocolate, and coconut flakes. An appropriate addition to such a delicacy would be a cup of hot aromatic tea or coffee.
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Step-by-step recipe with photos
Do you want your pancakes, prepared according to the classic recipe with milk, to turn out even more delicious? Add a little baking powder or, as it is also called in the culinary world, baking powder to the dough. It will promote the release of carbon dioxide, which will affect the appearance of an openwork pattern on the surface of the pancake, its softness and fluffiness.
You can use almost anything as a filling, from sweet jam to minced meat. But in this case, you need to regulate the amount of added sugar.
The recipe is so simple and accessible that no difficulties should arise. Therefore, I suggest you start cooking. So, let's begin!
To prepare pancakes with milk and baking powder, prepare the ingredients according to the list for the recipe. Remove the milk and egg from the refrigerator in advance; they should be at room temperature, like the rest of the ingredients.
Break the washed egg into a deep container and add granulated sugar. If you like the scent of vanilla, drop a little vanilla essence or add 1 tsp. vanilla sugar. Using a whisk, fork or mixer, mix everything until smooth. There is no need to beat until fluffy foam, the main thing is that the sugar crystals dissolve and the egg disperses evenly.
Pour warm milk and a little vegetable oil into the egg mixture. Stir again.
Add sifted wheat flour and baking powder into the container with the dough. I recommend not neglecting the step of sifting the flour, because thanks to this it is saturated with oxygen, which has a beneficial effect on the baking result.
Preparation
Break the eggs into a bowl.
Add salt and granulated sugar to them.
Using a fork, kitchen whisk or mixer, beat until the eggs are dispersed into a homogeneous structure and light foam appears. Pour in vegetable oil.
Add warm milk and mix well.
Sift flour into the resulting mass.
Knead the pancake dough, do it carefully and thoroughly so that not a single lump of flour remains.
Why does the expression “the first pancake is lumpy” exist? Because often the first portion of dough is poured into a poorly heated frying pan. Turn on the gas burner to maximum power, heat the frying pan so that a drop of water that falls on it instantly sizzles and evaporates.
Now soak a silicone pastry brush in vegetable oil, quickly grease the bottom and sides of the pan, and pour in a portion of the dough. It’s more convenient to scoop it up with a ladle; decide the quantity yourself, depending on what kind of pancakes you want – thin or plump.
As soon as you see the edges of the pancake browning, turn it over to the other side.
Place the finished pancakes in a stack; if desired, you can coat each one with melted butter.
Serve them to the table piping hot with sour cream, condensed milk, any berry jam or fruit jam. You can wrap these pancakes with cottage cheese, meat or mushroom filling.
Cooking tips
- Be sure to sift the flour before adding to the dough. When baking or frying any product, you should not skip this process, because the flour may contain small debris (pebbles, threads from a bag). But the main thing is that after sifting it will not be caked, but will be saturated with oxygen and will turn out airy, and this is the key to tender and fluffy baked goods.
- Pancakes made with milk and baking powder will bake evenly and turn out delicious if you pour the batter into the pan correctly. You need to pour it into the very center, and then tilt the dish in a circular motion so that the pancake mass spreads over the entire surface. And this must be done as quickly as possible, because in a hot frying pan the dough instantly sets.
- To bake pancakes, use a cast iron frying pan with a thick bottom, non-stick or a special pancake pan.
Hello my dear friends! Recently, my friend surprised me so much: it turns out that she always bakes only thick pancakes with semolina. And the reason is the simplest - she can’t do subtle things. Naturally, I happily gave her my favorite recipes, which always help me out. Tomorrow I'm going to visit to take a sample. I immediately thought of you and want to share recipes that you will appreciate. Thin milk pancakes with holes are not a myth, and I will prove it to you.
To prepare perfect delicacies, strictly follow the specified proportions of ingredients and you will succeed. Previously, my baked goods would stick to the pan, tear, or the dough would be too runny. I went through all this myself. In a separate article, I described the most common mistakes when preparing dough.
You can determine the thickness of your creations by the thickness of the dough: the thinner the dough, the thinner the baked goods. For those who like treats with holes, if you add less eggs, you will be happy with the result.
This is a very versatile dish in both its ingredients and its uses. They will complement your table for tea with family or guests. Add sweet toppings to them or place sweet sauces next to them. Planning a party or dinner? No problem: pancake rolls with fish, cheese, meat - whatever you want, and an excellent quick snack is ready. I have selected the most interesting recipes on how to prepare openwork beauty, don’t miss it!
Pancakes with milk - the best recipe for thin pancakes with holes
Here he is, the main culprit of the article. I gave this recipe to my friend, it is the one that always comes to my aid, and it is the one I want to share with you. You can handle it, I promise. With soda you get an excellent openwork result.
Prepare:
- 2 eggs;
- 270 g flour;
- soda (on the tip of a knife);
- a pinch of salt;
- 4 tbsp. with a pile of sugar;
- 3 tbsp. sunflower oil;
- 1 liter of milk.
Step-by-step cooking process:
1. Heat the milk until warm.
2. In a deep bowl, mix eggs with sugar. Pour in sunflower oil. Stir.
3. Salt and add soda. Stir again.
By adding soda, the pancakes turn out thin with holes. There is no need to extinguish it with vinegar.
4. Carefully pour half of the milk into the resulting egg mixture. Add flour in portions, whisking constantly. When finished, pour out the second part of the milk. Stir the final mixture and leave the dough to rest for 20 minutes.
5. Lightly oil the pan. Bake in a hot pan on both sides. Attention: do not use a full ladle of dough, so the pancakes will turn out quite thin.
ARTICLES ON THE TOPIC:
This recipe will never let you down. The tasty treats are not dry and heavy, but thin and with holes.
Thin pancakes on water without soda
Lenten thin pancakes in water without soda are prepared using mineral water, which saturates the dough with oxygen.
For these pancakes on the water you will need:
- highly carbonated water - 0.5 l.;
- sugar and salt - to taste;
- eggs - 3 pcs.;
- sunflower oil - 3 tbsp;
Prepare the dish as follows:
- Mix water with salt and sugar.
- Add beaten eggs and sunflower oil to the liquid.
- Add flour and thoroughly knead the dough, whisking it (you can use a blender or a whisk).
- Bake pancakes on both sides in a well-heated frying pan.
Thin custard pancakes with holes in milk and boiling water
Another good recipe. It is noteworthy that it uses boiling water as part of the ingredients. These pancakes will turn out soft and thin, just right. It is possible to obtain the desired consistency without yeast, you will see for yourself.
List of ingredients:
- 200 ml boiling water;
- 800 ml milk;
- 250 g flour;
- 2 eggs;
- 30 g butter;
- 1.5 tbsp. vegetable oil;
- 1/2 tsp. salt;
- 1.5 tsp sugar.
Procedure for taking photos:
1. Add salt, sugar and eggs to a deep bowl (pan or bowl with high sides). Mix with a whisk. Air bubbles should appear on the surface of the mixture.
2. Add flour to the egg mixture and stir. Add milk in portions (divide into 3 parts), stirring each time until the consistency of sour cream is uniform.
3. Grease the surface of the frying pan with oil and heat it over medium heat.
Pancakes without soda and baking powder
In order to enjoy these pancakes without baking powder and soda, you will need to prepare:
- 2 chicken eggs;
- 30 g cow butter;
- 2 large spoons of brandy (whiskey);
- 120 g wheat flour;
- 1.5 glasses of milk;
- a little salt.
Preparation:
- First you need to sift the flour, pouring the required amount of salt into it.
- Then you need to beat the eggs thoroughly. The resulting mass is poured into a container with flour.
- Pour lukewarm milk into a cup and dissolve cow's butter in it.
- The resulting milk mixture must be poured into a container with flour. Everything mixes very well.
- Then add brandy to the container and mix everything thoroughly again.
- Please note that the finished mass should have the consistency of sour cream with ten percent fat content. If the mixture is very thick, then you can pour more milk into it.
- Let the dough sit and you can start making pancakes. You need to fry them as usual in a frying pan.
There is another recipe for incredibly tasty pancakes without baking powder and soda. In order to make them, you will need:
Classic pancakes with milk and eggs - recipe for 0.5 liters of milk
My dad makes this option. This is essentially our family classic recipe. Dad takes two cast iron frying pans at once and after 20 minutes a huge stack is already on the plate! And we are already sitting at the table, waiting for the tasting to begin. I recommend serving with sour cream or jam.
Find in the refrigerator:
- 1/2 l milk;
- 250 g flour;
- 3 eggs;
- 1 tbsp. Sahara;
- 1 tbsp. vegetable oil;
- 1 tbsp. butter;
- a pinch of salt.
Step-by-step instructions with photos:
1. In a deep bowl, beat the eggs with sugar and salt until bubbles appear.
2. Pour in all the milk, and add flour in parts so that lumps do not form. Keep stirring with a whisk or mixer.
3. Add sunflower oil so that the baked goods do not stick to the pan. The resulting mixture should look like liquid sour cream.
4. Grease a frying pan with sunflower oil and heat it well. Fry on both sides, heat is medium. Cooking time is 30 seconds on one side and 4 seconds on the other.
You got a super treat for Maslenitsa, breakfast, or just because you wanted to
