How to cook pancakes with milk step by step. Recipe for pancakes with milk. How to prepare the dough and bake the most delicious pancakes. The most delicious thin pancakes with milk

Today I will show you my favorite dish - thin pancakes with milk, recipe with photos, which will turn out very tender. Many housewives have this recipe for thin lace pancakes in their arsenal. My first experience making pancakes was back in school. After that, I tried a lot of recipes in search of that one, the most ideal one!

The first secret is that the products are at the same room temperature. It seems to be not a difficult condition, but an important one. Do not add eggs from the refrigerator to pancake batter. And the milk itself should be well warm.

Another secret is the pan in which you will bake. It should be either Teflon (ceramic) coated, or cast iron and heavy (with a thick bottom). Any frying pan must be very hot. Otherwise, you will end up with that “first pancake that’s lumpy,” which is an indicator of an insufficiently heated bottom or incorrect thickness of the pancake dough.

The recipe for pancake dough with milk is quite simple, but the main secret here is its thickness and consistency. It should be like liquid sour cream and flow freely from a spoon. No matter how accurate the recipe you find, even if it is a recipe for thin pancakes with milk with a photo, the rule is the same for everyone. Pay attention not only to grams, but also add or subtract foods by eye. You should see that the dough will flow freely over the pan and it will turn out to be a ruddy pancake - the sun.

Thin pancakes recipe for 1 liter of milk

Milk 1000 ml
Egg 3 pcs.
Premium flour 400 g
Vegetable oil (refined) 2 tbsp. l.
Butter 130 g
Baking soda 2 tsp. (without top)
Sugar 3 tbsp. l.

Step-by-step preparation of pancakes

Step one. How to make pancake dough correctly. Break the eggs into a deep bowl (I remind you that they should be at room temperature).
Add sugar to them and beat the mixture with a mixer until the mass doubles. The amount of sugar may be more or less. It all depends on what kind of pancakes you bake - sweet or for meat filling.
Pour milk there, heated to 40 degrees. Stir and add two tablespoons of vegetable oil (refined). Thanks to the oil, we won’t have to grease the pan every time we bake, and the pancakes will turn over perfectly.
Step two. In another bowl, carefully sift the flour through a sieve. The better you sift, the more oxygen it will pick up, and the more tender your dough will be. Add vanillin or vanilla sugar if desired.
Pour the egg-milk mixture into the dough little by little and stir using a mixer or blender. There should be no lumps in the dough, so most often at this stage I use a blender.
It's time to add two tablespoons of soda without top. It is this that will give the dough the porosity that fans of pancakes with a hole love.
The dough should have a structure similar to homemade sour cream. It should spread easily throughout the pan.
Step three. We leave it to rest for 15 minutes, and during this time you can start filling. This time I have pancakes without filling, so I'll just melt some butter and grease the hot surface with it. I needed 150 grams of butter for this.
It’s time to add two tablespoons of boiling water to the rested, thickened pancake dough. You will get even more lacy baked goods. This will also help regulate the thickness of the dough. If it is very thick, add more boiling water. If it’s already liquid, then you don’t need to add boiling water.
Step four. Let's start baking and remember the secret - a hot frying pan. There is no need to lubricate it, nothing will burn. Pour a ladle of batter into the center of the pan and tilt it in a circle until the bottom is completely covered. On your first pancakes you will adjust the amount of batter you need. And remember, the thinner the layer of dough you pour, the more lacy the surface will be. And vice versa, the thicker the layer, the more uniform the surface you will get.
Turn over to the other side using a spatula. Each side takes approximately one minute.
Brush each pancake with melted butter and place it in a delicious stack. And you can wrap them with any filling according to your taste and wishes.

I showed you the recipe for pancakes, and all you have to do is try to cook them.

Good afternoon to everyone who has visited my blog! And I can guess what exactly you are going to cook today. Beautiful and rosy pancakes with milk are traditionally baked in Russia on Maslenitsa. On the eve of this spring holiday, I am going to bake a lot of different pancakes. And I invite you to participate in this with me.

In 2019, we say goodbye to winter and welcome spring from March 4 to 10. All Shrovetide week we bake different types of pancakes. This treat symbolizes the sun and the Russian people invite the sunny spring to come soon.

The treat is served hot, piping hot, with honey, jam or sour cream. We learned how to stuff pancakes with a wide variety of options. And they even tried to make them out of them.

Russian cuisine boasts a wide variety of pancake dough. It is made with wheat, buckwheat or oatmeal flour. Throughout the entire Maslenitsa week, several types of pancake treats are prepared. Every housewife should be able to prepare a variety of varieties of this festive dish.

We have already looked at recipes. And we tried to bake Lenten nalistniki. And today we’ll look in detail at how to bake pancakes with milk and make the dough for them. Here are the most popular and simplest methods. Choose which one you like and cook with pleasure!

Recipe for custard pancakes with holes in milk without soda

Custard, thin, lace - this is an excellent option for young housewives. These pancakes are very thin, beautiful to look at and do not tear. The fact is that the dough gains additional elasticity due to brewing flour. After all, boiling water is added to it during production.

Preparation:

First, mix salt, sugar and eggs in a large bowl. The holes in these pancakes are provided by a thin layer of dough and a large number of air bubbles in it. Therefore, you need to beat the dough thoroughly.

All products must be removed from the refrigerator in advance so that they are at room temperature.

Grind with a whisk. Add butter and half the milk to the resulting mixture.

Gradually, while continuing to stir, add the sifted flour. Add the remaining half of the milk. Knead the dough thick, like pancakes.

If desired, you can add a little vanillin. This is if your pancakes have a sweet filling. Mix everything thoroughly with a whisk or beat with a mixer.

Let's start making the dough. Gently pour boiling water into the resulting mixture. Mix the ingredients intensively until smooth. At this stage, add vegetable oil.

To allow the gluten to swell well, leave the dough to stand in a warm place for half an hour.

This will give the finished products elasticity. They will not tear, even if we bake very thin pancakes.

After this, you can start baking. The less dough you pour into the frying pan, the thinner the product will be.

The pan for making pancakes should be separate. It is not recommended to cook anything else on it.

Fry one side of the pancake for 1 minute, then turn it over with a spatula and fry for another half a minute on the other side.

Don't forget to shake the dough so that it remains homogeneous.

Place the finished pancakes in a stack. If you are not afraid of grease, grease each one with melted butter. You can roll it into a tube, adding filling, or fold it into envelopes, which is also very beautiful. The treat turned out beyond all praise!

Thin pancakes with milk and eggs

This version of the dough allows you to get bubbles due to the baking powder. The chemical reaction of soda does not guarantee excellent results.

I use homemade sour cream, which is very rich. If your sour cream is light in fat, add not one, but two tablespoons. It gives pancakes a delicate, creamy taste.

Preparation:

It is necessary to mix eggs, salt, sugar into a homogeneous mass. Gently whisk the ingredients together. At this stage, you need to decide whether the baked goods will be sweet or have a neutral taste for the meat filling.

You can't do without sugar completely. Otherwise, your products will be pale. You won’t be able to achieve an appetizing crispy surface.

Therefore, if the filling is unsweetened, add one teaspoon of sugar to the dough.

After this, you need to add sour cream and milk into the mixture. Mix the whole mass again with a whisk until smooth. If you have a mixer, you can use that too. But even without the use of technology, the pancakes turn out beautiful, lacy and in a hole.

Add sifted flour in portions, stirring gently after each spoonful of flour. This will prevent lumps from appearing. At the same stage, baking powder is added to the dough. And again, mix everything carefully.

If the pancakes will be served with a sweet filling, add vanilla sugar.

Leave the dough for half an hour for the gluten to swell. After this time, you will see a lot of bubbles on the surface of the dough. After this, the pancakes can be fried.

How can you be sure to get the desired lace holes? You need to choose a cast iron frying pan or a non-stick frying pan. You can also grease the surface of the pan with oil before each pancake. Fry over medium heat, preheating the frying pan.

If you pour the dough into an insufficiently hot frying pan, you won’t get any holes.

Due to the baking powder, a large number of bubbles are formed in the dough. Look at the photo to see how the pancake turns out lacy, which is what we needed.

I would like to recommend this recipe to young housewives who are not yet confident in themselves. This simple option will delight you with excellent results. Of course, with the precise execution of all specified stages. The pancakes do not stick to the pan, do not tear and turn over without any problems. Therefore, they are a universal option for any novice cook.

Pancake dough recipe with milk and mineral water

This method allows you to cook pancakes with milk without using soda or other chemical leavening agents.

The secret ingredient here is sparkling mineral water. Which will provide an increased number of bubbles in the dough. Even if you don’t have grandma’s secret frying pan or a special pancake maker, it doesn’t matter. Pancakes with mineral water are obtained in 100% of cases.

This recipe will also be attractive to anyone who does not like the taste of soda in ready-made dishes.

For gourmets and lovers of the natural taste of products, we can recommend this particular baking method.

Preparation:

To prepare pancakes you need to do the following:

The bottle of sparkling water should be warm and sealed.

Separate the whites from the yolks. We put the whites in the refrigerator. In a large bowl, grind the yolks with sugar and salt. Gradually add milk and sifted flour.

Cover the bowl with a towel and leave for 20-30 minutes to allow the gluten to swell. The dough will become more viscous and elastic.

After half an hour, beat the chilled whites with a mixer until they form strong peaks.

We combine the dough and protein foam together. Add the whites in portions and keep stirring the dough.

Now open the bottle of mineral water and pour two-thirds of a glass into the dough. The dough bubbles powerfully. The pan is already heating up at the highest heat.

To prepare these pancakes, I used a non-stick frying pan. It is enough to grease it with oil only before preparing the first pancake.

As they cook, stack the pancakes and brush with butter. It allows you to maintain softness and give them a delicate, creamy taste.

Serve them hot, piping hot. With sour cream, condensed milk or jam. And of course with strong, hot tea. Enjoy your tea!

Lacy pancakes with holes in milk without eggs

Imagine, your favorite delicacy can be baked without eggs. Moreover, the finished products will also delight the hostess with beautiful holes. Which are formed due to the reaction of soda and vinegar.

The absence of eggs does not affect the consistency of the pancakes, the main thing is to beat the dough thoroughly. This economical option can be a lifesaver for any housewife. After all, the lack of eggs in the refrigerator is not a reason to refuse a treat.

Watch a video from the ORT TV channel about how to simply and easily make dough for pancakes without eggs.

As you can see, it is quite possible to make pancake dough without eggs. And the taste of the finished products will not suffer at all from this.

Secrets of openwork and thin pancakes

And finally, I would like to list the main secrets of baking. They will allow you to bake the most delicate and delicious.

To make your milk pancakes perfect, use the following tricks:

1. You need to add a small amount of vegetable oil to the dough. In this case, baked goods will not stick to the pan. And you don’t have to lubricate the bottom every time.

2. Should I grease the pan or not? Usually, before baking, grease the working surface with a piece of lard or butter. If the coating is non-stick, then you can do without it. It is believed that the best frying pan is cast iron. In such a pancake maker with low sides, nothing but pancakes can be prepared.

3. For the delicacy of thin pancakes, you need to thoroughly beat the dough, saturating it with oxygen bubbles.

4. To make the dough light and tender, the flour must be sifted.

5. When choosing flour, we look only at the highest grade with good gluten.

6. Having prepared the dough, leave it for 20-40 minutes so that the gluten of the flour swells. The dough will become more viscous. You can add a little milk or water to obtain the required density.

7. Baking pancakes for the average family takes at least 60 minutes. During this time, the heavy fraction sinks to the bottom. And the very last ones turn out to be thick and, unfortunately, no longer openwork. Therefore, before adding another portion of dough to the frying pan, it is recommended to shake it.

8. Whether or not to flavor finished products with oil is up to the housewife to decide. Because a stack of pancakes takes up to 200 grams of butter. And the resulting food will be very high in calories. If you are losing weight, you can do without it. Use fresh fruit or fruit puree as a topping.

With this I will say goodbye to you until the next recipes. Leave your reviews and wishes in the comments. I wish everyone a fun and delicious Maslenitsa! Thank you to those who cooked with me today!

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

Hello dear!

This article is published on the eve of Maslenitsa, and what else to write about if not about pancakes) Today I have thin pancakes with milk.

A few months ago, I finally found a recipe that suited me completely, and the quality of the pancakes delighted me! Now these are my signature pancakes that I usually make for breakfast on the weekends, my husband and son love them. Everyone I treated liked them, and they’ve already asked me for the recipe three times.

What's good about these thin pancakes with milk?

The most important - quality of the finished product. The pancakes are easy to make thin, the dough does not resist you and does not tear. Very nice dough texture. Tender, not rubbery, not dry. Delicious!
Very easy to prepare dough, because ingredients are precisely measured. This is important when you are just learning how to bake pancakes and don’t know what the consistency of the dough should be. This also matters when you have a lot of other things to do and little time. Then you measure out flour, milk, butter without thinking, and the result is always equally good.

Ingredients for thin pancakes with milk

2 eggs
1 tbsp. l. sugar (you will get a neutral taste, if you want sweeter pancakes, add 2 or 3 tbsp.)
1 tsp. salt without top
500 ml milk
500 ml of water (add 250 ml to the dough immediately, boil the remaining 250 ml)
400 g flour (it is advisable to sift the flour)
0.5 tsp. soda
30 g butter

Thin pancakes with milk. Calorie content per 100 g: proteins - 5 g; fats - 3.9 g; carbohydrates - 23.3 g; calories - 150.7 kcal.

How to bake thin pancakes with milk

I highly recommend using real, high-quality butter! It gives the pancakes a creamy taste, a golden hue and such a pleasant smell of melted butter.

First, prepare the liquid and dry ingredients.

Pour 500 ml of milk + 250 ml of water into one container. Sift 400 g of flour into another container.

Break 2 eggs into a bowl for pancake dough, add 1 tbsp. l. sugar, 1 tsp. salt, mix well with a mixer or whisk.

Pour about half of the mixture of milk and water into the bowl, then gradually add flour and stir so that there are no lumps.

When the dough becomes so thick that it is difficult to stir, pour in the remaining liquid and add the remaining flour. Mix to form a smooth, homogeneous dough.

Measure out 250 ml of water and boil. While the water is boiling, prepare an empty mug, baking soda, a teaspoon and a whisk, as further actions must be quick.

Pour boiling water into a mug, immediately pour 0.5 tsp into it. soda and stir quickly.

Pour boiling water and soda into the dough and quickly mix with a whisk.

Now leave the dough alone for a few minutes. During this time, the gluten of the flour will swell and if there are still small lumps left, they will dissolve.

While the dough is resting, take a frying pan and put 30 g of butter on it. Place on the fire to melt the butter.

It is best to use a special pancake pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, it is very convenient to work with. You can have two of these frying pans at once and bake on two burners at the same time - it will be even faster.

Pour the melted butter into the dough and mix with a whisk.

Return the pan to the heat and heat well over high heat until smoking appears. As soon as you notice the first light smoke, it’s time to bake pancakes!

Pour the dough only onto a very well-heated frying pan.

The first pancake will be a test one: it will collect the remaining oil from the frying pan, will be the fattest and not the most beautiful. You can also keep track of how much batter you need to pour into a ladle for one pancake.

We scoop up the dough with a ladle. Pour into the frying pan, tilting it in different directions with the other hand so that the dough is evenly distributed in a circle.

You can see how the holes on pancakes, beloved by many, appear.

When there is no batter left on the surface of the pancake, turn it over with a spatula.

The other side bakes even faster, 15 seconds is enough.

Transfer the finished pancake to a large plate. You can do this with a spatula, or you can simply tilt the pan over the plate and the pancake will slide off on its own.

No need to grease the pan anymore! The pancakes will not stick.

Ready-made pancakes can be greased with a piece of butter. There are many lovers who think it tastes better this way. But it’s also higher in calories. So it’s up to you to decide. I don't lubricate.

The rest of the pancakes turn out smoother and neater.

This way, one by one, you get about 25 pancakes (in a frying pan with a diameter of 20 cm).

We eat them with jam, condensed milk, yogurt...

Our favorite weekend breakfast, when no one is in a hurry in the morning, the whole family is together and the kitchen is so crowded

I write about pancakes with special love. It seems to me that this is some kind of special food. More than once I have heard adults, recalling happy moments of childhood, talk specifically about the pancakes that their mother or grandmother baked. And they grabbed them and ate them almost from the frying pan. A very cozy, family-friendly delicacy that unites both adults and children at one table...

But successful pancakes are not only a good recipe. You can't do without skill either. And if you are just learning how to bake them, then you need to be prepared for the fact that the result will not please you right away.

But then cooking pancakes can become a pleasant and even meditative process. At least that’s how it was for me. Perhaps, at the moment, cooking pancakes is the most enjoyable activity for me in the kitchen.

I sincerely wish you to find your best pancake recipe! I wish you to find your tricks and secrets of cooking, cook with love and pleasure!!

All the best to you!

P.S. More interesting articles for you:

And before our favorites were American thick pancakes -

To gather the whole family at the table and organize cozy gatherings, all you need to do is make a hefty stack of delicious pancakes and brew aromatic tea. This can be limited to this, since everyone will be full and happy.

Thin milk pancakes prepared according to this recipe are quite easy to bake and turn over. They turn out moderately sweet and tasty, go well with sour cream, jams, syrups and do not require additional filling.

Ingredients:

milk - 500 ml;
sugar - 2-3 tbsp. spoons;
baking soda - ½ teaspoon;
salt - a pinch;
vegetable oil - 2 tbsp. spoons;
eggs - 2 pcs.;
flour - 200-220 g.

How to make thin pancakes

We heat the milk, but do not boil. Throw in a pinch of salt and beat in two medium-sized eggs.
Next add sugar, the portion of which can be varied. It all depends on personal preferences and the method of serving the dish. If the pancakes end up being supplemented with condensed milk or sweet jams, you can reduce the dosage of granulated sugar. Beat the milk mass with a mixer or a regular whisk.
Mix the flour with baking soda, sift through a fine sieve and add it to the milk in parts, continuing to intensively beat or stir the mass. If it seems that the dough is too liquid, you can add a little more flour, but it is important not to overdo it. The less flour, the thinner the pancakes will be!
Add 2 tablespoons of vegetable oil and mix. Leave the prepared dough alone for half an hour so that the gluten contained in the flour “works.” After the specified time, heat the frying pan, lightly greasing it with vegetable oil (if the cookware has a high-quality non-stick coating, you don’t have to grease it). Pour a portion of the dough onto the hot surface with a ladle, swirl the pan, distributing the pancake mixture in an even thin layer.
Cook over medium heat until the bottom side is browned, then, lifting the pancake with a spatula, turn it over to the other side and brown for literally 20-30 seconds. If desired, coat hot, freshly baked pancakes with butter to soften the edges as much as possible.
Ready-made thin pancakes with milk are in harmony with sour cream, jam, sweet topping or other additives.

Enjoy your tea!