Pancakes are easy and quick. How to quickly cook quick pancakes

There are several dozen pancake recipes in Russian cuisine. Pancakes were baked, as a rule, from yeast dough, and a variety of flour was taken: buckwheat (lean, custard, rich buckwheat pancakes), wheat (pancakes with baked goods, royal wheat pancakes, red pancakes), oat (oat pancakes), millet, barley , pea. In order for the pancakes to be a success, you need a competent recipe for pancake dough.
I will tell you those recipes that are made simply and quickly. Usually, it takes time for the yeast to dissolve, so in such recipes the yeast is replaced with soda, which also gives the pancakes fluffiness and tenderness, or there is no baking powder at all, then the dough turns out thinner than that of thick and loose yeast pancakes.

Belarusian recipe. The pancakes turn out thin and very tasty.
3 tbsp. milk,
2 tbsp. flour,
1-2 tbsp. sugar,
add a little salt
1 tbsp. vegetable oils,
2-3 eggs.
Put everything in a saucepan and beat with a mixer. Fry for rast. oil 18-24 pancakes.
Cheese on a grater. We cut cucumber and ham. Fry mushrooms with onions. And we wrap everything together or separately in a pancake. Terribly delicious with ketchup and/or mayonnaise! ! !

Quick pancakes with seasoning.
flour - 2 cups,
milk - 3 glasses,
eggs - 3 pcs.,
granulated sugar - 1 tbsp.
spoon, salt - 0.5 teaspoon

To prepare pancakes for Maslenitsa according to this holiday recipe, beat eggs with salt and sugar, dilute with one glass of milk, add flour, knead the dough, dilute the dough with the rest of the milk, stir, strain through a sieve. Bake pancakes in a medium sized frying pan.

Baking for pancakes.

Egg. Finely chop the boiled eggs and lightly fry in a frying pan. Add a little baking powder to the batter poured into the frying pan and then finish baking the pancake.

Onion. Finely chop the green onions or onions, lightly poaching them in oil.

Carrot. Boil peeled carrots in salted water, chop finely, and lightly fry in oil.

Mushroom. Soak dry mushrooms in water for 2 - 4 hours, then fry them in oil, sprinkle with flour. Allow the mixture to cool and pass through a meat grinder.

Thin, savory and low-fat pancakes- use a proven recipe. Everything is according to the list and nothing extra.
flour 125g
eggs 2 pcs
milk 300ml
l butter (melt) 30g
a pinch of salt
2 tbsp whiskey (brandy)

Stir flour and salt, beat eggs, pour into flour. Melt butter in warm milk and pour into flour and eggs. Mix. Pour in whiskey. The consistency of the dough should be no thicker than 10% cream. If yours is thicker, you can add a little milk.
yield - 14-15 pancakes.

But, if you double the recipe - be careful with the eggs - if you take double quantities and also large ones - you will not have pancakes, but omelettes... we even have a saying in our family - the first pancake is an omelet. Fry in a frying pan simply greased with oil.

Pancake recipe without soda and baking powder
Beat 2 eggs with 1 tsp salt, while whisking add
1 cup of boiling water (the foam doubles immediately, take a larger container). Continuing to beat, add
1 glass of cold milk. Then
1 heaped glass of flour and at the end
1-2 tablespoons vegetable oil.
Everything is baked on a heated frying pan. The results are ideal for stuffing, thin and delicate pancakes. Only I add more sugar to taste, because... We all love sweets. I don’t have time to stuff the pancakes, because... they are eaten immediately.
And it turns out very interesting when you pour boiling water over the beaten eggs according to the recipe. Everyone thinks that they will brew. But in fact they just increase in volume.

Super simple recipe (diet pancakes).
Beat 2 eggs (no need to beat too hard) with
1 teaspoon salt and
1 tablespoon sugar, pour in
0.5 liters of warm water (not hot, but not room temperature - warmer). Mix everything, add as much flour as the dough takes, so that the consistency is like thick sour cream. With more flour
a little bit of baking powder. When you stir until there are no lumps, add more
0.5 liters of warm water and
0.25 cups vegetable oil. Mix. Bake immediately, greasing the pan only for the first pancake. No smoke or soot, fast, tasty and not greasy.

"Men's student pancakes on beer"
An acquaintance told me briefly about pancakes from his student days, I’m posting a detailed description so that any guy can do it. The pancakes turn out thin and full of holes. Sweetness/saltness is easy to adjust.
Pour wheat flour into a bowl - 12 heaped tablespoons. Make a hole in the flour. Pour a tablespoon of sugar and half a teaspoon of salt into the hole, break 2 eggs and rub in a circle with a spoon. Then we slowly begin to add milk and continue to grind - it will be a little heavy, but there will be no lumps. You need 750 ml of milk. Set aside the finished dough, covering it with a towel.
Now we are preparing the front of the work - we take out the frying pans (you need to fry in two at once), wash them, if necessary, heat them first with salt, then with a tablespoon of oil, wipe them with a paper napkin and put them back on the fire. The fire should be hot, but not to the limit, otherwise the pancakes will burn before they have time to dry.
Now pour it into the dough a couple of tablespoons of vegetable oil And glass of light beer, stir and start frying.
You need to drop just a little oil onto the frying pan and spread it across the diameter. A ladle of dough is poured onto the top of the pan, located almost vertically and accelerated in a circular motion. You need to turn it over when the top is almost dry. Be sure to try the first pancake - if it turns out to be lumpy, pour another spoon or two of butter into the dough, stir carefully; if the dough breaks, add more flour on top and stir; if the dough is too thick, add more beer or soda; if it doesn't brown well, add another tablespoon of sugar; if the pancake is unleavened, add another half teaspoon of salt. Pancakes don’t often turn out perfect starting from No. 1, and timely adjustments can correct the whole picture.
You need to bake pancakes quickly, otherwise the beer will “deflate” - so two frying pans, a thin layer of dough, high heat. You can regulate the fire as follows - estimate how much time in seconds it takes you to, after removing the previous pancake, placing it on a dish, greasing it with butter and sprinkling sugar (if such a procedure takes place), take an oven mitt, tilt the pan, sprinkle oil on it, disperse it, scoop out the required amount of dough with a ladle, pour or add if necessary, and pour into the frying pan. You may also have to turn the pancake over in a second frying pan at this time. So, throughout this entire time the oil should not smoke, but it will start to smoke if you are even a second late.
In short, frying pancakes requires a certain balancing act, but the skill comes quickly - the main thing is to control yourself and maintain complete composure. Just remember that the dough must be kneaded with a warm, kind feeling, otherwise nothing will come of it.

A little secret on how to bake pancakes without lumps

If the second and third pancakes turn out lumpy, it means your consistency is not correct. The pancakes are either too thin or too thick. Since thick sour cream is different for everyone (in the city it’s something similar to liquid cream, but in the countryside it’s generally a thick mass that looks like cottage cheese), you should either add flour (if the pancakes are torn because they are very thin, eggs and add flour, eggs bind flour and water well into a homogeneous mass. If there are a lot of eggs, then your pancakes turn into an omelet, and if there is a lot of flour - into pancakes. If this does not help, then you can try making pancakes with soda, and you need soda extinguish (pour about a tablespoon or two of boiling water over the tip of a knife) After this, any recipe will work if you replace the slaked soda in the recipe with a baking powder (baker's baking powder, yeast or beer).

There is no need to dump failure on the frying pan.

For pancakes, you can use any, proven by practice. First you need to wash it, preferably with dishwashing detergent, to degrease the surface. Now put the frying pan on fairly high heat. When it dries, add salt and heat for 5-10 minutes. After this, pour out the salt and wipe the pan with a towel or napkins. For the first pancake, the frying pan should be greased with a layer of fat, a very thin one - a piece of lard, vegetable oil using half a potato, a brush or whatever comes to hand. Do not grease it with an onion - the first few pancakes may smell strange.

Yes, for men who want to bake pancakes for the first time on their own - do not cover the pan with pancakes with a lid :) Bake open. And they told me stories about how they did it the first time;)

Something still depends on the frying pan. It is good to fry thick, yeast-raised pancakes in a thick cast-iron frying pan. They turn out very satisfying and are well fried inside. In a thin aluminum or copper frying pan, such pancakes do not cook well, even if they burn on the outside. It is good to bake thin pancakes in thin pans, with or without baking powder. They brown nicely and cook quickly.

Beginning housewives have difficulty preparing pancakes. After all the manipulations, they turn out dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step-by-step instructions.

Pancakes with milk: classic

granulated sugar - 55-60 gr.
milk (fat, from 3.2%) - 0.5 l.
chicken egg - 2 pcs.
flour - 210 gr.
salt - 7 gr.
butter - 60 gr.

Pancakes are prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
Place the eggs in a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until a thick foam forms. Pour 150 ml into the composition. milk, mix again.
You should not pour in all the milk at once, since the dough with a thick consistency is easier to knead and turns out without lumps. Now sift the flour and add it to the eggs.
Bring the dough until smooth, eliminating large clots. Pour in the remaining milk and mix the contents again. Melt the butter in the microwave, add, stir.
The dough should be very liquid, don't be alarmed. Start frying. Choose a frying pan with a non-stick coating, or you can use a cast iron tool.
Place the dishes on the stove and heat them up. Dip a silicone brush into vegetable oil, then grease the pan. The action is carried out one (!) time.
Scoop some dough into a ladle and hold it in one hand. Second, lift the frying pan, at the same time pour the dough into the middle of the oven and roll the pancake over the entire surface using rotational actions.
Reduce power to between medium and maximum. Fry the pancake until its edges darken. Then turn it over to the other side with a spatula and cook until done.
In about 2 minutes the pancake will be cooked through. Place it on a flat plate and brush with butter. Proceed to prepare the next portion in the same way.

Pancakes with milk and yeast

milk with fat content from 2.5% - 730 ml.
baker's yeast - 1 package (22-24 gr.)
egg - 3 pcs.
flour - 280 gr.
salt - 8 gr.
butter - 90 gr.
drinking water - 240 ml.
granulated sugar - 45 gr.

Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then add the yeast.
Stir the contents of the bowl for 2 minutes. After this period, add 250 gr. sifted flour, break up any lumps with a whisk. Cover the dish with the dough with a towel and keep warm for 45 minutes.
Melt the butter in a water bath. Separate the yolks (whites will be needed later), grind them with the remaining granulated sugar and salt. Combine with oil, send the mixture to the brewed dough.
Remove the milk from the refrigerator and allow it to come to room temperature. Then start pouring small portions into the main mass and stirring at the same time.
Sift the rest of the flour and add it to the dough. Leave it warm to rise. Now add salt to the whites, beat them with a mixer, and add them to the raised dough. Leave again for about an hour.
Start frying the pancakes. Choose a frying pan that is not very large in diameter (a pancake pan with low sides is ideal). Dip a silicone baking brush into vegetable oil and grease the pan.
Melt a heatproof bowl, then scoop out some of the batter and pour it into the middle. Immediately start rotating the pan in a circular motion so that the mixture spreads.
Bake on medium until edges darken. Then turn the pancake over and continue cooking. After all the manipulations, place the product on a flat plate and grease with oil.

sunflower oil - 60 ml.
kefir (fat content - 3.2%) - 260 ml.
butter - optional
granulated sugar - 60 gr.
boiling water - 240 ml.
soda - 6 gr.
egg - 2 pcs.
salt - 8 gr.
flour - 245-250 gr.

Sift the flour, combine it with sugar and soda. Cool the eggs separately, grind them with salt, beat with a mixer until foamy. Don't stop stirring, add kefir and boiling water.
Pour flour into the egg mixture and add it in small portions. Break up any lumps with a fork. Cover the bowl with the dough with a waffle towel and leave for a third of an hour.
When the specified time has elapsed, pour in the vegetable oil. Stir until smooth, add cream if desired (about 30 g). Leave the kefir mass for 30 minutes.
Choose a suitable frying pan. Heat it, then use a silicone brush to grease it with vegetable/butter oil. Set the burner to the middle mark.
Scoop out the dough with a ladle and lift the pan over the stove. Pour the mixture into the center of the dish and immediately begin making circular movements with your hand. The mixture should spread towards the sides of the pan.
Place the pan on the fire and cook the pancake until the edges are browned. When this happens, use a spatula to lift the dough and turn it over. Cook for another 2-3 minutes. Place on a plate and brush with butter.

Pancakes on the water

flour - 300 gr.
water - 380 ml.
salt - 6 gr.
apple cider vinegar - 25 ml.
sugar - 30 gr.
vegetable oil - 60-70 ml.
soda - 8 gr.

Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
Add the bulk ingredients into the water in small portions. Don't stop stirring, otherwise the mixture will curl into lumps. Break up the tubers with a fork or whisk.
Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
Scoop up the homogeneous dough with a ladle, lift the pan, and pour the thick mixture into its center. Immediately roll out to the edges, making circular movements with your hand.
Bake the pancake on power between high and medium until the edges are browned. Then turn over with a spatula and continue cooking for another 2-3 minutes.
After the allotted time has passed, place the dessert on a plate and brush with butter. Cool, sprinkle with powdered sugar if desired, or wrap in an envelope with jam.

flour - 240 gr.
sparkling mineral water - 240 ml.
granulated sugar - 35 gr.
vegetable oil - 60 gr.
boiling water - 240 ml.
salt - on the tip of a knife

Many housewives prefer to replace mineral water with Sprite gas, but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose regular mineral water.
Sift the flour, add salt and granulated sugar. Pour in the soda in a thin stream and stir with a fork at the same time. When you have eliminated all the lumps, cover the bowl with the dough with a towel and wait half an hour.
This period is allotted for infusing the mass. Boil water, mix 240-250 ml of boiling water. with vegetable oil. Pour into the raised dough and knead. After 15 minutes, start frying the pancakes.
Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying pan and scoop out a portion of the dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
When the mass spreads evenly over the entire surface, set the heat to medium. Fry the pancake for 2 minutes until the edges are browned. Turn over and cook until done. Remove the pancake from the heat, brush with butter, and serve with honey or jam.

Pancakes with beer and milk

milk - 240 gr.
egg - 2 pcs.
salt - 3 gr.
flour - 250 gr.
wheat beer - 240 ml.
granulated sugar - 30 gr.
vegetable oil - 120 ml.
soda - 7 gr.

In a separate bowl, mix eggs, granulated sugar, baking soda and salt. Beat until smooth, it is important to get a thick foam. Bring the milk to room temperature and add to the eggs. Then pour in the beer.
Keep stirring. Pass the flour through a sieve and add it in small portions to the liquid mixture. Make sure the dough is homogeneous, it should become thick.
After final beating, let the mixture stand for a quarter of an hour. After this period, stir the dough. Heat the frying pan and grease it with oil.
Scoop a portion of dough into a ladle, pour it into the center of the dish, and immediately roll it out in a circle. Bake on the middle mark for 2 minutes, then flip to the other side. Fry until done, another 1 minute.

soda - 8 gr.
egg - 2 pcs.
flour - 360 gr.
Ryazhenka - 400 ml.
granulated sugar - 60-70 gr.
vegetable oil - 90 ml.
salt - 1 gr.

In a deep plastic bowl, combine granulated sugar, eggs and salt. Beat with a mixer or whisk until the grains are completely melted. Pour in the fermented baked milk and mix the mixture again with the mixer. Add baking soda.
Beat the mixture, sift the flour, add it a tablespoon at a time into the total mass. Stir the ingredients to remove any lumps. Add vegetable oil to finish preparing the dough.
If the composition turns out to be thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml, beat the mixture well with a whisk.
Grease the pan once, then scoop the batter into a ladle and pour into the center of the pan. At the same time, roll out the mixture to the sides to get a round pancake.
Set the power to medium. Fry for 2 minutes until the edges darken. When the pancake becomes spongy, turn it over and bake until done, 1 more minute. When serving, brush with oil.

Pancakes without eggs

butter - 70 gr.
salt - 8-10 gr.
flour - 600 gr.
vegetable oil - 55 gr.
granulated sugar - 80 gr.
milk (fat content from 3.2%) - 1 l.
soda - 6 gr.

Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, and salt. After this, vegetable oil and half the volume of milk are poured in.
Boil the remaining milk and gradually pour it into the already kneaded dough in a thin stream. Place the butter in a frying pan and heat it at maximum power.
Then lower the burner to the middle level. Pour a portion of dough into the center of the pan and roll it out to the sides of the pan. Bake for 2 minutes, then turn and finish cooking.
It is important to ensure that when frying on the first side there is no batter on the surface of the pancake. Otherwise, you will tear it before you have time to turn it over.
After cooking, grease the pancake with butter and place on a plate. Proceed to fry the remaining portions, serve dessert with berries, condensed milk or jam.

cocoa powder - 30 gr.
milk - 360 gr.
flour - 120 gr.
granulated sugar - 100-110 gr.
butter - 60 gr.
egg - 2 pcs.
baking powder for dough - 13 gr.

Place the butter in a bowl, melt it in a water bath or use the microwave. In another bowl, combine baking powder, cocoa powder, and double-sifted flour.
Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
Completely eliminate all lumps, otherwise the pancakes will turn out uneven. When the dough is ready, let it rest for a third of an hour. After this period, select a frying pan of a suitable size and heat it.
Dip a silicone pastry brush into vegetable oil and brush the bottom of a heat-resistant dish. Use a ladle to scoop up some of the dough, pour it into the center of the pan, and immediately begin rolling out to the edges.
Bake for 2-3 minutes until edges darken. Next, turn over to the other side with a spatula and cook for another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

vanilla sugar - 20 gr.
flour - 245 gr.
cocoa powder - 60 gr.
milk - 470 ml.
salt - on the tip of a knife
egg - 1 pc.
granulated sugar - 50 gr.

In a deep bowl, combine the egg, vanilla sugar, and flour sifted several times. Add regular sugar and grind until smooth. Divide the dough into 2 equal sections.
Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous; for convenience, use a blender or mixer.
Now start frying the pancakes, they will turn out two-colored. Grease the pan with vegetable oil using a silicone brush.
Scoop half a portion of light dough into a ladle and pour it onto the right side of the dish. Now scoop up the cocoa mixture and place it on the left side.
Rotate the pan in a circular motion to spread the batter. Only then place the heat-resistant cookware on the stove and heat it up. Fry for 3 minutes, turn over. Serve with sour cream and berries.

hard cheese - 120 gr.
chicken egg - 2 pcs.
salt - 15 gr.
full fat milk - 525 ml.
baking powder for dough - 15 gr.
vegetable oil - in fact
flour - 245 gr.
dill - 45 gr.
granulated sugar - 25 gr.

Break the pre-cooled eggs into a bowl, add salt and granulated sugar. Beat with a whisk or mixer to form a thick foam. Pour in the milk and stir again.
Pass the flour through a sieve several times, mix with baking powder. Start slowly pouring the mixture into the eggs and stirring at the same time. Then pour in vegetable oil.
When the dough is ready, leave it for half an hour. While the mixture sits, grate the cheese, wash and chop the dill. Mix the ingredients together and send to the test.
Start cooking. Choose a medium-sized frying pan. Heat it, add butter inside, rub it along the bottom. Pour a portion of dough into the center of the dish and roll it out.
Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, flip the pancake. Bring it to readiness and serve with sour cream.

Thin pancakes cooked with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. The dessert is served with condensed milk, jam, and maple syrup, which helps emphasize the taste of the delicacy. Consider options with the addition of cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes with milk

Good day to all! Today, together with you, we will prepare pancakes with milk - thin, with holes, with a crispy edge. It's simple, quick and very, very tasty.

Preparing pancakes for Maslenitsa. Each housewife has her own pancake recipe. If we want thin pancakes, then they are prepared without yeast. Yeast dough is perfect for filled pancakes and we will definitely consider it in our recipes.

In fact, there are a lot of recipes for making pancakes, and we will focus on the most delicious and simple recipes. Maybe you have a preference, then I advise you to look into this section or pancakes on

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How to cook thin pancakes with holes in milk

These thin pancakes with holes are a pleasure to cook. The most important thing is that they turn over well and do not stick to the pan.

Ingredients:

milk 3 cups
flour - 1.5 cups
egg -3 pcs
sugar - 1 tbsp. l
salt - 0.5 tsp
vegetable oil (for frying) - 3 tbsp. l

Preparation:

1. Break 3 eggs into a deep bowl, add granulated sugar and salt. Beat the mixture with a whisk.

2. Add half of the total milk according to the recipe to the egg mixture and stir well.

3. Add flour to the egg and milk mixture. Sift the flour first.

4. Stir the mixture well with a whisk so that there are no lumps.

5. Add the second half of the remaining milk and vegetable oil. Mix the mixture well with a whisk again.

The mixture for baking pancakes should be liquid, not thick in consistency like 20% cream.

6. We begin to fry pancakes. Heat the pan well. Lubricate the surface with vegetable oil using a silicone brush.

Pour the dough into the center of the pan.

7. To distribute the dough over the entire surface of the pan, rotate the pan in a circle by turning the handle.

8. Fry the pancakes on both sides until browned

9. You can serve pancakes either hot or cold according to your taste.

Bon appetit!

Classic recipe for pancakes with milk

Ingredients:

Flour - 1.5 tbsp
Eggs - 2 pcs
Milk - 1 tbsp
Water - 1 tbsp
Sugar - 1 tbsp
Salt - 0.5 tsp
Vegetable oil – 50 ml

Preparation:

In a deep bowl, whisk the egg yolks with sugar and salt.
Pour milk and water into the egg mixture in a thin stream.
Add vegetable oil and stir.
Add flour to the milk-egg mixture in small portions, stirring constantly so that there are no lumps.
Beat the egg whites, add to the dough and mix.
Our dough is ready for baking pancakes. The dough should not be thick; it should look like cream.
Heat the frying pan well and grease its surface with vegetable oil.
Pour the dough into the center of the pan, twist it so that the dough spreads in an even, thin layer over the entire surface of the pan.
Fry the pancakes for 1 minute on both sides.
Our pancake is ready. Fast and tasty.
You can serve these pancakes with aromatic hot tea, with various types of fillings: condensed milk, honey, jam or sour cream to your taste.

Bon appetit!

A simple recipe for delicious pancakes with milk

If you want to learn how to cook delicious pancakes, be patient and start cooking with us with a simple recipe.

Ingredients:

Premium flour - 2 cups
Eggs - 3 pcs
Milk (can be slightly sour) - 0.5 liters
Sugar -1 tbsp
Salt 0.5 tsp
Vegetable oil - 2-3 tbsp. l

Preparation:

1. Break 3 eggs into a deep bowl, add salt and sugar and mix everything well until smooth.

2. Gradually add flour to the eggs, 1 tablespoon at a time, and stir immediately. You should get a thick, homogeneous mass.

It is advisable to sift the flour for pancakes with milk, then they will be tender and without lumps.

3. Milk should be slightly warmed and poured in a small stream into a homogeneous mass, remembering to stir constantly and well so that lumps do not form.

4. Be sure to add 1 tablespoon of vegetable oil to the resulting mixture. Our pancake mixture is ready.

5. We begin to fry pancakes. Heat the frying pan, then grease its surface with oil and pour the dough into the frying pan with a ladle. Fry the pancakes on both sides until golden brown.

6. Serve with hot tea and jam.

Video recipe for making openwork pancakes

The video shows a recipe for beautiful openwork designer pancakes.

Thin pancakes for 1 liter of milk with soda

milk - 1 liter
flour - 270 gr
eggs - 2 pcs
sugar - 2 tbsp. spoons
flour - 270 gr
vegetable oil - 3-4 tbsp. l
salt - on the tip of a teaspoon
baking soda - half a teaspoon
butter (optional) - grease pancakes

Preparation:

1.Pour 1 liter of milk into a saucepan and heat until warm. In cold milk, with this recipe, pancakes will stick to the pan, and in hot condition, eggs can boil.

2. Break 2 eggs into a deep bowl.

3. Add sugar, salt and soda to the eggs according to the finished recipe.

Adding soda will give the pancakes beautiful holes.

4. Mix eggs with spices.

5. Add 3-4 tablespoons of vegetable oil and mix everything well.

6. Pour 300 ml of warm milk into the bowl in a thin stream and stir.

7. Then add flour in small portions and mix thoroughly until smooth and without lumps.

8. Pour the remaining warm milk into the resulting homogeneous mass and mix.

The finished pancake batter should not be thick like cream.

9. To ensure that the dough is homogeneous, and also spreads well in the pan and does not tear, for this reason we leave it to rest for 30 minutes at room temperature.

After 30 minutes, mix the dough well again and you can start frying the pancakes.

10. Heat the frying pan over high heat, grease with vegetable oil.

11. Pour the dough into the central part of the frying pan and, with a rotational motion, distribute the dough over the entire surface of the frying pan.

12. We see that the edge of the pancake has browned and holes have appeared.

13. Turn the pancake over to the other side by prying it slightly with a knife or spatula. We are waiting for the other side to brown.

14. Remove the finished pancake from the pan and place it on a plate. If desired, you can brush it with butter while it is hot.

Be sure to taste the first pancake.

15. Periodically grease the pan.

16. We got such beautiful pancakes with holes thanks to soda.

17. Our milk pancakes are delicious and thin, ready.

Bon appetit!

Yeast pancake recipe

Let's get acquainted and bake real Russian yeast pancakes. The pancakes turn out tall, plump, and have a hole in them. Real sunshine - rosy, round and very tasty.

For these pancakes, we will need time to set the dough and stir several times. What is Maslenitsa without real yeast pancakes? We will definitely bake them.

Ingredients:

flour -400 gr
milk - 650 ml
eggs -2 pcs
butter - 50-100 g
salt - 0.5 tsp
sugar - 1 tbsp. with a slide
fresh yeast - 20 g

Preparation:

1. Prepare the dough. For the dough, take half of all the required milk. The dough can be brewed using water or a mixture of milk and water.

The milk should be warm, but not hot.

2. Put the yeast in the milk, but do not stir it immediately, leave it for 5-7 minutes so that the yeast is saturated with moisture, and then stir it gently. The yeast should be completely dissolved.

3. Add a pinch of sugar to activate the fermentation process.

4. Then gradually stir in the flour until the consistency of a thin dough. Approximately to the consistency of sour cream or thin porridge. Stir well; if there are any lumps left in the flour mixture, it’s okay, since this is quite acceptable at the dough stage.

5. Stir well; if there are lumps left in the flour mixture, it’s okay, since this is quite acceptable at the dough stage.

6. Sprinkle the dough with a little flour.

7. Cover the dough with film and leave it warm for 1 - 1.5 hours. During this time, the dough should rise and double in volume. The dough must be fermented until it begins to fall off.

8. Stir the suitable dough. The dough turns out airy and porous.

9. Dissolve salt and sugar in the remaining milk according to the recipe.

10. Divide the eggs into whites and yolks. We put the yolks into the dough, and put the whites aside for now; we will introduce them into the dough as the very last thing before baking the pancakes.

11. Pour in the melted butter and stir everything well.

Good day to you, dear readers! If you want to cook pancakes with milk quickly, then with our recipe you will certainly succeed! Of course, it is not dietary - but during Maslenitsa you can indulge in some excesses)

The pancakes according to the recipe turn out very tasty and thin. Products and kitchen equipment for preparing pancake dough can be found in any kitchen. All the hostess needs is 15 minutes of free time.

Ingredients for baking twelve pancakes

two eggs;
half a liter of milk;
two glasses of flour;
a tablespoon of sugar;
a pinch of salt;
a large spoon of sunflower oil.

Quick pancakes step by step

1. Take a convenient bowl and pour all the bulk ingredients into it: flour, sugar and salt, mix.

2. Then add two eggs and half of the milk prepared for the dough.

An important secret is that the milk should be at room temperature.

If everything is done correctly, then when stirring with a fork, you get a homogeneous and thick dough.

3. Pour the remaining milk and one tablespoon of sunflower oil into the prepared mass, mix with a fork.

If you follow the recipe correctly, the result is lump-free pancake dough with the consistency of liquid sour cream.

4. Heat the frying pan as high as possible and pour the first pancake into it with a ladle. You need half a ladle of dough in a medium frying pan.

There is no need to lubricate the pan with anything; the pancake will not fall apart and will bake well.

5. It is necessary to turn the pancake in the pan as soon as it becomes noticeable that the batter has become dense. If you want a golden-brown pancake, you need to turn up the heat on the stove, but for a light-colored pancake, low heat is enough.

You need to hold the pancake on the second side for a few seconds.

6. Transfer the finished pancake to a large plate. We do the same steps with all the other pancakes.

In total you will get about twelve to fourteen medium-sized pancakes.

7. It turns out very tasty if you put a small piece of butter on each prepared pancake. Between the hot pancakes, the butter will quickly melt and the pancakes will taste creamy.

These are the flavorful pancakes for breakfast, lunch and dinner. Although for our family, most likely, it will only be enough for dinner)))

8. You can also wrap it in pancakes:

curd filling: cottage cheese mixed with yolk, raisins and vanilla sugar;
mushroom filling: mushrooms fried with onions and carrots;
meat filling: boiled, finely chopped meat, stewed with onions and carrots in butter.

The filled pancakes turn out so beautiful:

Quick to start, quick to cook! Tested by many years of experience: pancakes can be eaten with any filling and gravy, with your hands and a fork, they become more and more popular over the years. Enjoy your tea!