I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because it's traditional Russian pancakes they were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, in the fresh pancake dough no baking powder is used, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

I would like to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes Although they turn out thin, they are quite dense, making them ideal for making filled pancakes. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.

Ingredients

• milk 500 g (ml)
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tbsp. spoons)
• sugar 30 g (2 tbsp. spoons)
• salt 2-3 g (1/2 teaspoon)

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Preparation

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mixture until smooth.

Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point.

Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit!

How to cook how to cook pancakes a simple recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are a traditional old Russian dish that has retained its popularity to this day.

In the old days, pancakes were given special significance, Many different rituals and traditions were associated with them; it was this dish that accompanied a person all his life, from birth to death. According to tradition, a woman in labor was always fed pancakes, and they were always present in funeral rites.

But the most important thing is that pancakes are a tasty and simple dish, which is suitable for both everyday meals and the festive table. There are many different pancake recipes in Russian and other national cuisines.

Pancakes can be lean, wheat, buckwheat, oat, corn, pea, custard, baked, with sweet, fruit, cheese, meat and other fillings. But the easiest and fastest to prepare are simple pancakes, which every housewife should be able to cook.

Ingredients for simple pancakes:

• 200 g flour
• 2 eggs
• 50 g butter
• 1 glass of milk or water
• Salt on the tip of a knife
• A teaspoon of sugar

How to cook simple pancakes?

1. Pour the flour into a bowl and gradually pour in the milk. stirring thoroughly with a wooden spatula so that there are no lumps.
2. Add beaten eggs, sugar and salt to them. Mix all ingredients thoroughly; the mixture should have the consistency of sour cream.
3. Heat a frying pan and grease it with oil. Using a deep spoon or ladle, pour the dough into the pan and spread it evenly over the entire surface.
4. The layer of dough should be very thin. Bake plain pancakes on both sides, turning with a spatula or wide knife.
5. Ready-made pancakes can be stacked on top of each other, fold them in half, quarter or roll them into a tube.
6. It is best to serve pancakes hot with jam, condensed milk, butter, sour cream, powdered sugar, or make filled pancakes by wrapping fruits, berries, meat, cheese, mushrooms or herbs in them.

1. Beat the eggs with a whisk or fork with sugar and salt until smooth. Heat the milk until warm and gradually pour it into the egg mixture, stirring continuously.
2. Sift the flour through a sieve, pour about 1/3 into the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the dough for simple pancakes and mix.
3. Then add the remaining flour and mix thoroughly again. Quench the baking soda with vinegar and mix with the rest of the ingredients. Pour in the vegetable oil and stir. Grease a frying pan with a piece of butter and put on fire.
4. Pour a ladle of dough into a hot frying pan and spread it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until cooked on the other side (about half a minute).
5. Fry the rest of the dough in this way, stack the pancakes, greasing each one with butter and sprinkling with sugar. The simplest pancakes are ready; you can serve them with jam, condensed milk or honey. Bon appetit!

Pancakes with rice and meat

Very tasty pancakes. I liked it very much!)

Very tasty pancakes. Thanks for the recipe :)

The pancakes turned out very tasty. THANK YOU.

It turned out great, and yes, you need a little more sugar)

Orange marmalade

Almond cakes

Easter cakes "Colomba"

Birch sap with orange

Lavash pie with minced meat

Champignon kebab

Beef shish kebab

Shish kebab in an air fryer

Rabbit kebab

The easiest pancake recipe

The easiest pancake recipe Every housewife needs it, because this dish can be used as a quick and delicious breakfast, a delicious dessert or a hearty snack that can be prepared in just a few minutes. Preparing pancakes is not difficult; for this you will need only five ingredients, and time – only half an hour, which is very important for modern housewives. Traditionally, pancakes are prepared with milk, but if you don’t have any in the house, take water or kefir (whey, fermented baked milk), diluting them with liquid. The simplest pancake recipe involves using the most common ingredients found in every kitchen. Pancakes can be served simply with sour cream, honey or jam, and you can also wrap any filling in them - both sweet and salty, whichever you prefer.

The ingredients for baking pancakes need to be prepared as follows:

• milk - three tablespoons;
• flour - two tablespoons;
• eggs - two pcs.;
• sugar - two tsp;
• vegetable oil - one tbsp. l.

Prepare simple pancakes this way:

Break eggs and milk into a separate container. The amount of sugar depends on your preference and filling. If the pancakes are intended to be filled with meat or mushrooms, that is, a savory filling, then sugar can be excluded from the recipe altogether or a minimal amount can be used. Beat the ingredients thoroughly with a whisk or mixer. Sift the flour so that the pancakes are tender. Then add to the liquid ingredients. Beat again with a mixer. Then you will definitely not have lumps. Pour in vegetable oil. Mix well.

Next, heat the pan well. Pour a small amount of dough onto a hot surface and bake until golden brown on one side. Then turn it over and after a minute remove the finished pancake onto a plate.

Place the finished pancakes with a crispy crust around the edges on a separate dish. Serve hot with a delicious sauce, and also brew aromatic coffee or prepare delicious herbal tea.

How to make pancake dough: 3 quick recipes

In Old Russian cuisine, pancakes were baked exclusively for Maslenitsa. Round, golden, satisfying - they symbolized the end of the hungry winter and the beginning of a working spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by housewives not for dessert, but as a main dish.

Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques, like making dough for pancakes. We will tell you about each of them in detail.

In addition, most of us like to enjoy pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive incredibly heavy food, which is also very high in calories. In order not to harm your figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samosa made from puff pastry, will be very tasty.

Pancake dough with milk

The most common recipe for making pancake dough. You can use store-bought milk and higher-fat homemade milk for it.

• milk - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
2. Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling (liver or stewed cabbage). Thanks to it the dough will turn out tastier.
3. Add milk, mix well.
4. Place a sieve on a bowl and pour flour into it. This way you will get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several additions, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes with milk: the dough will be easily distributed in the pan and will not wrinkle when turned over.
5. Add vegetable oil and stir.

Pancake dough with kefir

This recipe for making pancake dough is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can bake pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables).

• kefir 3% fat - 500 ml;
• egg - 2 pcs.;
• flour - 200 grams;
• sugar, salt, baking soda - ½ teaspoon each;
• vegetable oil - 4 tablespoons.

1. Beat eggs in a deep bowl, add kefir, stir.
2. Briefly heat the mixture over low heat to a temperature of approximately 60 degrees. This will help the salt and sugar dissolve well.
3. Remove the dishes from the stove, add salt and sugar, stir.
4. Sift the flour and add it to the dough.
5. Dissolve baking soda in boiling water (1 tablespoon boiling water to ½ teaspoon baking soda) and quickly add to the bowl.
6. Pour in vegetable oil and place the dough in a warm place for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Pancake dough on water

This pancake dough, the recipe of which is less popular than the others, is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

• water - 500 ml;
• flour - 320 grams;
• egg - 2 pcs.;
• vegetable oil - 2 tablespoons;
• sugar - 1 tablespoon;
• salt - 1 pinch.

1. Beat eggs into a bowl, add sugar and salt, mix.
2. Pour water, stir.
3. Gradually add sifted flour, stir with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we invite you to watch a video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

We already know how to prepare pancake dough. It's time to move on to baking.

1. Place a frying pan on the fire and heat it well.
2. Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
3. Reduce the heat to medium - the pancakes are not fried, but rather baked.
4. Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
5. The dough sets instantly, but the first side should be baked for 2-3 minutes.
6. Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
7. Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.

On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!

Thin pancakes with milk: 7 delicious recipes

Thin pancakes with milk are a simple delicacy that is loved by both adults and children. Pancakes are good on their own, they can be served with sour cream, sauce, jam or honey, or they can be filled with meat, apples, rice, mushrooms, cottage cheese, sausage, cheese, herbs, liver, and many other delicious fillings.

In the old days, the skill of a housewife was tested by whether she knew how to cook pancakes. This unpretentious, at first glance, art is a real test of strength for some housewives. But if you learn how to cook them once, then you definitely won’t forget how.

How to cook thin pancakes with milk

In this collection you will find 7 original recipes for making pancakes with milk. Unlike recipes using kefir, the pancakes here turn out very thin and tender, so you can wrap the filling in them or simply eat them with sauces.

1) Pancakes with milk. Thin pancakes with milk

There are many options for fillings for pancakes: pancakes with meat, with liver, with cottage cheese, with chicken and cheese, with red caviar. The list could go on for a very long time, not to mention the sweet fillings and toppings. But all these recipes are based on ordinary thin pancakes with milk. That's where we'll start.

• Milk 500 ml
• Eggs 3 pcs.
• Wheat flour 1.5 tbsp.
• Sugar 0.5 tbsp. l.
• Salt 0.5 tsp.
• Vegetable oil 1-2 tbsp. l.

How to cook thin pancakes with milk

1. Beat the eggs, add 200 ml of milk, salt, sugar and mix.
2. Add sifted flour.
3. Add the remaining milk and stir until smooth.
4. Lightly grease a well-heated frying pan with vegetable oil and pour in a portion of the dough.
5. Fry the pancake until it turns golden brown on the bottom.
6. Turn it over and cook the other side.

The pancake dough should have the consistency of liquid sour cream or cream. But in any case, it should not resemble water in consistency.

2) Sugar pancakes

Sugar pancakes are very tender, tasty and aromatic. They go well with condensed milk, honey, your favorite jam or sour cream. And the kids always ask for more.

• Wheat flour 1 tbsp.
• Milk 0.5 l
• Eggs 3 pcs.
• Sugar 3 tbsp. l.
• Vegetable oil 2 tbsp. l.
• Salt 1 pinch

How to make sugar pancakes

1. Sift the flour through a sieve, separate the yolks from the whites. Combine the yolks with milk and mix thoroughly. Add flour and knead the dough.
2. Beat the whites into a strong foam.
3. Add the whites to the dough and stir until smooth.
4. Place the frying pan on the fire and brush with oil using a silicone brush.
5. Pour in the batter and fry the pancake on both sides.
6. When the pancake is baked, without removing it from the pan, pour a teaspoon of sugar into the middle.
7. Fold the pancake into quarters and serve.

Add fruits, berries, a scoop of ice cream, whipped cream, caramel or your favorite sweet sauce to your pancakes and enjoy every bite of this deliciousness.

See the full recipe with step-by-step photos here.

3) Pancakes with milk and soda

Probably every housewife has her own secrets on how to achieve a beautiful pattern on pancakes. One of the simplest is using baking soda. And how to make rosy pancakes that will please the eye?

• Wheat flour 1 tbsp.
• Chicken eggs 2 pcs.
• Milk 0.5 l
• Granulated sugar 3 tbsp. l.
• Salt 1 pinch
• Soda 1 tsp.
• Vinegar 1 tsp.
• Sunflower oil 2 tbsp. l.

How to cook pancakes with milk and soda

1. Heat the milk to 40ºC, pour into a bowl and beat in the eggs.
2. Add salt, sugar and thoroughly beat the mixture with a mixer until fluffy foam.
3. Quench the baking soda with vinegar and add it to the mixture.
4. Add the sifted flour and beat the dough until smooth.
5. Add sunflower oil to the dough and beat. Let stand for 20 minutes.
6. Pour the batter into a well-heated and greased frying pan or pancake maker in a thin layer and bake the pancake on both sides.

Pancakes with milk and soda are a tasty and aromatic dish that is very easy to prepare and a pleasure to eat. Thin, tender, patterned pancakes, flavored with butter and drizzled with honey... Well, what could be better if you suddenly want something delicious for tea?

See the full recipe with step-by-step photos here.

Pancakes with cinnamon are a fragrant and tasty delicacy that you can treat yourself and your loved ones not only on Maslenitsa, but at any other time.

• Wheat flour 200 g
• Milk 1 tbsp.
• Chicken egg 2 pcs.
• Ground cinnamon 1 tsp.
• Granulated sugar 2 tbsp. l.
• Vanilla sugar 1 tsp.
• Vegetable oil 1 tbsp. l.
• Soda 1 tsp.

How to make cinnamon pancakes

1. Beat eggs with sugar until stable foam.
2. Add milk and mix well.
3. Mix flour with cinnamon and vanilla.
4. Combine flour and liquid and stir.
5. Pour in vegetable oil and add soda.
6. Beat the dough again and let it sit for a while.
7. Bake pancakes in a frying pan.

These easy-to-prepare pancakes will be an excellent addition to breakfast and will be an excellent accompaniment to a cup of aromatic tea or coffee. Delicate and ruddy pastries with a unique aroma of cinnamon are a tasty morsel for both children and adults.

See the full recipe with step-by-step photos here.

5) Vanilla pancakes with milk

If you don’t have a suitable recipe for vanilla pancakes in your culinary repertoire, then use this one. The pancakes turn out very thin, soft and appetizing, with a delicate vanilla aroma.

• Milk 1 l
• Chicken eggs 2 pcs.
• Wheat flour 270 g
• Granulated sugar 3 tbsp. l.
• Vegetable oil 3 tbsp. l.
• Salt 0.5 tsp
• Soda 0.5 tsp.
• Vanilla sugar 1 tsp.

How to make vanilla pancakes

1. Heat the milk.
2. Beat eggs, add granulated sugar and vanilla sugar, salt and soda.
3. Mix all ingredients.
4. Add vegetable oil and mix again.
5. Pour in a third of the milk and stir.
6. Add flour and pour in the remaining milk.
7. Stir and leave for half an hour.
8. Grease a frying pan with vegetable oil and fry on both sides.

Many people think that making pancakes is a very difficult and long process. Perhaps the first pancake will be lumpy, but with experience you will be able to quickly prepare this delicious dish.

See the full recipe with step-by-step photos here.

Pancakes according to this recipe are not with onion sauce, but with onions directly in the dough. Interested? Then run to the kitchen and cook these delicious pancakes!

• Chicken eggs 4 pcs.
• Onions 3 pcs.
• Milk 1 tbsp.
• Boiled water 1.25 tbsp.
• Rye flour 1 tbsp.
• Coarse wheat flour 2 grades 1 tbsp.
• Salt 0.5 tsp.

How to cook onion pancakes

1. Beat eggs with salt.
2. Chop the peeled onion and grind in a blender.
3. Add the onion puree to the eggs, add the milk and whisk.
4. Sift flour into ingredients and whisk.
5. Add hot water and whisk one last time.
6. Fry on both sides.

These pancakes can be served with herbs, sour cream, salmon and any sauces. Bon appetit!

See the full recipe with step-by-step photos here.

7) Pancakes with coconut

Absolutely everyone loves pancakes, and every housewife has her own proven recipe for making them. By varying the dough composition, shape and thickness, you can create many new recipes. This recipe will help you prepare thin pancakes with milk and coconut flakes.

• Wheat flour 1 tbsp.
• Milk 2 tbsp.
• Refined vegetable oil 2 tbsp. l.
• Egg 1 pc.
• Sugar 2 tbsp. l.
• Coconut flakes 100 g

How to make pancakes with coconut flakes

1. Sift the flour.
2. Add sugar and beat in an egg.
3. Add vegetable oil and heated milk.
4. Mix all ingredients thoroughly.
5. Heat a frying pan, pour in the dough, add coconut flakes on top of the dough and bake pancakes.

Coconut flakes are very often used in confectionery. It can be added to cakes, pastries, rolls, fillings, and simply decorate finished products. This ingredient also gives pancakes its unique taste.

See the full recipe with step-by-step photos here.

You can vary pancake recipes endlessly: experiment with spices, add new flavors, change proportions. And one day you will definitely find your unique recipe for perfect pancakes!

How to cook pancakes: 11 simple recipes

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.

1. Pancakes are prepared from ingredients at room temperature. Remove butter, eggs and milk from the refrigerator. Let the components sit for 30-60 minutes.
2. Place the eggs in a bowl, mix with salt and granulated sugar. Beat the ingredients with a mixer until thick foam forms. Pour 150 ml into the composition. milk, mix again.
3. 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.
4. 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.
5. The dough should be very liquid, don't be alarmed. Start frying. Choose a frying pan with a non-stick coating; you can use a cast iron tool.
6. 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.
7. 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.
8. 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.
9. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

• 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.

1. 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.
2. 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.
3. Take a pancake pan and grease it with vegetable oil using a silicone baking brush. Heat up a heat-resistant pan and start frying.
4. 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.
5. 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.
6. 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

1. 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.
2. 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.
3. 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.
4. 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 edges in a circular motion.
5. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

• 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.

1. 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.
2. 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.
3. 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.
4. It is important to ensure that when frying 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.
5. 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.

1. 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.
2. Add granulated sugar and eggs to melted butter. Beat with a mixer for 2 minutes. Combine the two compositions, mix again until smooth.
3. 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.
4. 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.
5. 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.

1. 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.
2. Pour cocoa into the first part, leave the second unchanged. Each mixture should be homogeneous; for convenience, use a blender or mixer.
3. Now start frying the pancakes, they will turn out two-colored. Grease the pan with vegetable oil using a silicone brush.
4. Take 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.
5. 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.

Pancakes with cheese and herbs

• 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.

1. 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.
2. 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.
3. 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.
4. Start cooking. Choose a medium-sized frying pan. Heat it, add butter inside, rub it along the bottom. Pour a portion of the dough into the center of the dish and roll it out.
5. 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

Fluffy milk pancakes without yeast recipe

Ingredients

• 350 g of boiled meat (lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan with the onions. Season with salt and pepper and fry for about 10 more minutes. Place the filling on the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons sour cream;
• 100 g cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the breast in salted water, cool and cut (or mince). Fry chopped onion in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and grated cheese. Salt, pepper, mix thoroughly. Fill the pancakes by rolling them into an envelope and fry them a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, such as goat cheese or feta cheese.

Preparation

Cut the raw pumpkin into small cubes, place in a frying pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it is soft. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spread the mixture onto the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

• 600 g beef liver;
• 3 small onions;
• 2 medium carrots;
• 2 chicken eggs;
• salt, pepper to taste;
• butter for frying.

Preparation

Peel the onion and carrots and chop finely. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Add salt, pepper and mix well. Fill the pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g doctor's sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage, cheese, sour cream and mustard. Stuff pancakes with the mixture. Instead of boiled sausage, you can use ham, and instead of hard cheese, cream cheese.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 spoon of wine vinegar (or lemon juice);
• 2 tablespoons olive oil;
• 1 teaspoon salt;
• fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate them, add salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce on pancakes and wrap in any way you like.

7. With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Preparation

Wash the champignons, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Place a little fish and mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the remaining sauce. Bake for 10–15 minutes at 180 ºС. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons Dijon mustard;
• lemon juice, salt and pepper to taste.

Preparation

Cut the salmon into small slices. Spread each pancake with cheese and Dijon mustard, place the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons flour;
• 2 tablespoons butter;
• 2 feathers of green onions;
• salt to taste.

Preparation

First make the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Add salt to taste and remove from heat.

For the filling, chop crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onion, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Preparation

Hard boil the eggs, peel and finely chop. Also finely chop the green onions. Mix the ingredients, add a little mayonnaise (better) and salt. Stuff the pancakes with the filling.

11. With fried egg and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g hard cheese;
• 8 slices of ham.

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham and some grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Fold the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried egg is fried, remove the pancake from the pan and repeat with the next one. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach

Ingredients

• 600 ml milk;
• 60 g butter;
• 40 g flour;
• 1 bay leaf;
• 65 ml heavy cream;
• 450 g spinach;
• 150 g ricotta;
• 150 g gorgonzola;
• 100 g parmesan;
• 100 g mozzarella;
• 1 bunch of green onions;
• salt, pepper and nutmeg to taste.

Preparation

To prepare the sauce, mix milk, 50 g of butter and flour in a saucepan, add bay leaf. Bring to a boil and leave on fire until thickened. Salt, pepper and season with grated nutmeg. Reduce heat and cook for another 2 minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain the excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you wish). Pepper and stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Fill the pancakes and place in a greased baking pan. Bake for 25–30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and remaining Parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Preparation

Heat the cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses are melted and the sauce thickens. Then remove from heat.

Boil the broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will preserve the color of the cabbage.

Place some broccoli on the prepared pancakes and cover with cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon grated horseradish;
• 1 bunch of dill.

Preparation

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Fill the pancakes.

15. Curd and cream

Ingredients

• 200 g cottage cheese;
• 100 ml heavy cream;
• 4 tablespoons milk;
• 3 tablespoons of chopped herbs;
• salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and carefully fold into the curd mass. Spread the pancakes with the resulting curd and butter cream and serve.

16. Curd with raisins

Ingredients

• 500 g cottage cheese;
• 2 tablespoons sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons sugar;
• 1 teaspoon vanilla;
• butter.

Preparation

Rub the cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Keep in the refrigerator for 1.5–2 hours. During this time, bake thin pancakes and fill them with curd mixture and raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2–3 tablespoons of honey;
• fresh thyme leaves;
• a handful of walnuts.

Preparation

Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen forest mushrooms;
• 3–4 medium onions;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Preparation

Thaw the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onions and carrots in vegetable oil until golden brown. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper. Stuff pancakes with filling. It will be tastier if you bake thin, non-yeasted ones.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

• 500 g champignons;
• 250 g hard cheese;
• 1 medium onion;
• 2 tablespoons flour;
• 2 tablespoons sour cream;
• 1½ cups milk;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Finely chop the champignons and onions and fry in vegetable oil. Add flour and stir. Then pour in the milk, add sour cream, salt and pepper. Stir thoroughly and bring to a boil. Spread the resulting filling onto the pancakes, roll them into rolls and place them in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200°C.

20. Cabbage

Ingredients

• 300 g fresh cabbage;
• 2–3 small onions;
• 3 chicken eggs;
• salt and pepper to taste;
• butter and vegetable oil for frying.

Preparation

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

• 2 small beets;
• 100 g peeled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Preparation

Wash the beets, dry them, wrap them in foil, place them on a baking sheet and bake for an hour at 200 ºС. After this, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mixture. Roll the pancakes into a roll. Then put it in the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

• 400 g zucchini;
• 1 medium onion;
• 100 g hard cheese;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Peel the zucchini and grate on a coarse grater. Peel the onion and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and sauté the vegetables until the cheese has melted. Wrap the resulting filling into pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley;
• 1 tablespoon olive oil;
• salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Fry the onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer the vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them to the pan with the onions and peppers along with the juice. Simmer covered again for 15 minutes. Finally add garlic and ground red pepper.

Sprinkle each pancake with grated Parmesan and place the prepared filling on top. Roll the pancakes into rolls and place in a baking dish, then place in an oven preheated to 200 ºC for 15 minutes. Sprinkle with chopped parsley before serving.

24. Nut

Ingredients

• 500 ml milk;
• 120 g sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Preparation

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some hazelnut syrup and stir.

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1–2 tablespoons of water;
• fresh or canned fruit to taste.

Preparation

Melt the chocolate in a water bath and melt the butter in a separate bowl. Add the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate glaze and add slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons sugar;
• 60 ml water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt;
• 2 tablespoons roasted almonds.

Preparation

In a heavy-walled saucepan or saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour in the heated cream. Stir vigorously, let the sauce thicken and remove from heat.

Slice the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then place the strawberries on thin pancakes, pour caramel over them and roll them up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

• 500 g cottage cheese;
• 2 tablespoons honey;
• some walnuts and raisins.

Preparation

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. Mix thoroughly. Fill the pancakes and fry in butter until golden brown.

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons sugar.

Preparation

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Stir. Add the puree to the butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

29. Orange

Blinztree/Depositphotos.com

Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons orange jam;
• 2 tablespoons Grand Marnier liqueur.

Preparation

Combine orange juice, powdered sugar, jam and butter in a saucepan. Place on the fire, bring to a boil and cook for 15 minutes. When the sauce thickens and sits, add the liqueur. Cook for a couple more minutes on low heat. Serve with pancakes.

30. Lemon with meringue

Ingredients

• 150 ml heavy cream;
• 3 tablespoons lemon cream;
• 1 lemon;
• meringue;
• powdered sugar.

Preparation

Whip the cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush the pancakes with lemon whipped cream and add the meringue mixture. Roll up and sprinkle powdered sugar on top.

31. Apple

Ingredients

• 4 medium apples;
• 50 g powdered sugar;
• 50 g milk chocolate;
• 15 ml water.

Preparation

Wash the apples, remove the core and cut into small slices. Combine water, powdered sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in the pancakes and place them on a baking sheet, first laying down parchment paper. Sprinkle powdered sugar on top and place in a hot oven for a few minutes until the sugar caramelizes and forms a crispy crust.

32. Berry mix

nilswey/Depositphotos.com

Ingredients

• 1 cup raspberries;
• 1 cup currants;
• 1 cup cherries (pitted) or other favorite berries;
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons raisins.

Preparation

Wash the berries and place on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Fill the pancakes with the berry mix, rolling them into an envelope or triangle.

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml water;
• 2 tablespoons freshly squeezed lemon juice;
• 1 teaspoon chopped lemon zest;
• 4 teaspoons corn flour;
• 2 tablespoons cane sugar;
• ¼ teaspoon cinnamon.

Preparation

In a small saucepan, combine orange juice, lemon juice and blueberries. Over medium heat, bring the mixture to a boil, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water until there are no lumps. Add the flour as well as the cane sugar to the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

34. Peanut butter and banana

bbcgoodfood.com

Ingredients

• 6 tablespoons peanut butter;
• 2 tablespoons of powdered sugar;
• 2 tablespoons milk;
• 50 g chocolate;
• 1 banana.

Preparation

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture on the pancakes and add banana slices. Fold the pancake in half or roll it into a tube and serve, sprinkling nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1–2 teaspoons brown sugar;
• powdered sugar.

Preparation

Divide the grapefruit into slices and remove the skin. Do this over a bowl to catch any dripping juices. Place the wedges on a baking sheet and sprinkle with brown sugar. Caramelize it using a torch or under the broiler in the oven. Drizzle the pancakes with grapefruit juice, top with caramelized wedges and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml heavy cream;
• 50–75 ml sweet dessert wine or sherry;
• 50 g dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Preparation

Whip the cream with wine or sherry. Melt the chocolate and let it cool. Spread the pancakes with cream and roll into a triangle. Drizzle coffee, pour melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves;
• 1–2 tablespoons honey;
• chocolate chips optional.

Preparation

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to harden, and then brush it over hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel

livewellbakeoften

Ingredients

• 60 ml water;
• 200 g sugar;
• 160 ml heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns amber in color, remove the pan from the heat and carefully pour in the cream. Stirring constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let it cool, then put it in the refrigerator to thicken. Pour it over the pancakes.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g honey;
• a pinch of vanillin;
• 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your filling options in the comments.

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

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

Ingredients for pancakes with milk

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

Step-by-step recipe for delicious pancakes with milk

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

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

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

Pour in the remaining milk and mix with a whisk.

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

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

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

Our delicious milk pancakes are ready!

Category - ,