Thin pancakes with milk. How to cook lace pancakes Delicious porous pancakes

Simple squid salad

Pancakes with milk.

Solar, airy, porous pancakes with milk always a welcome treat on our table. Delight your loved ones with pancakes with butter, sour cream, jam, and honey.

milk - 0.5 liters

sugar - 3 tbsp.

salt - 0.5 tsp.

baking powder - 1 tsp.

flour - 200 gr.

egg - 1-2 pieces

vegetable oil - 3 tbsp. l.

Pour 1 glass of milk into a saucepan, add an egg. Mix sugar, salt and whisk thoroughly until smooth. Then add flour with baking powder and mix thoroughly until smooth.

Add the remaining milk to the dough in small portions and stir constantly. This way there will never be lumps. If you pour in all the milk at once, you cannot avoid lumps or beat with a mixer.

Add vegetable oil to the prepared batter and let the dough stand for 20 minutes. The flour will swell and if the dough is too thick, add milk.

Heat a frying pan, grease with oil and bake thin pancakes on both sides until golden brown. I grease the pan only the first time, and then bake without greasing, because the dough contains oil and therefore the pancakes do not stick to the pan.

Ready pancakes with milk I fold them into piles, brushing each one with melted butter.

• Simple pancakes on the water
• American pancakes - pancakes
• Sour pancakes on sourdough
• Stuffed pancakes

What can you do to make pancakes porous?

To make the pancakes porous, you need to add soda or a dough separator to the dough. If the edges of the pancakes are crumbling, then there may be several reasons: you pour the dough too thin or pour the dough into the frying pan, pour it onto the edges of the frying pan, perhaps you do not grease the edges of the pancake well with oil. A little secret to keep the pancakes warm, you can keep them in a preheated oven.

Classic pancakes, Pancakes with milk, Milk dishes

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How to make lace pancakes

Master class: baking lace pancakes

When you want something unusual and your soul asks for a holiday, prepare lace pancakes, tender, transparent, covered with small holes. The aerobatics are openwork pancakes with beautiful patterns that every housewife can make if she masters a few secrets. Thin lace pancakes will decorate the festive table for Maslenitsa, and to make them beautiful and impressive, you can train during the Maslenitsa week.

How to prepare dough for lace pancakes

Sometimes the dough seems to be made correctly, but there are no holes. The pancakes come out ruddy, beautiful, but completely smooth and not porous. The fact is that the dough for holey pancakes is prepared in a special way, so remember the three main secrets of making delicious lacy pancakes.

First secret: dough with oxygen

Holes are formed from the saturation of the dough with air bubbles, which burst during frying, forming voids in the dough. This can be achieved in different ways, for example by kneading dough with live yeast. However, dough with air bubbles can be prepared with anything - milk, kefir, whey or water, the main thing is to add slaked soda to it. The more soda you put in, the more holes there will be. But don’t overdo it, because pancakes with a soda flavor are probably not included in your plans. By the way, so that the soda is not felt in the pancake batter, be sure to extinguish it with vinegar and not in a spoon, but in a small cup, then less vinegar will be needed. Porous pancakes can be prepared without soda - with carbonated water, beer, koumiss, ayran or kefir, which is a product of lactic acid fermentation, so it contains gas. However, some housewives argue that kefir is still better to combine with soda. Sifting flour and beating the dough for a long time with a whisk or blender also gives excellent results.

The second secret is infusing the dough

While the oxygenated dough rests, air bubbles loosen it even more. In addition, the fermentation process continues and new bubbles are constantly formed. Therefore, it is recommended to leave the dough for an hour and then bake the pancakes.

The third secret is the liquid consistency of the dough

The thinner the layer of dough that you pour into the pan, the more openwork and transparent the pancakes turn out. It is clear that you cannot bake a thin pancake with holes from thick dough; you will simply end up with a thick and delicious pancake, which is also good, but we're talking about lace pancakes now. So, pancake dough, which resembles liquid sour cream in consistency, should be poured into the pan in a thin layer.

Recipe for lace pancakes with milk

Heat a little liter of milk, up to 40 degrees, add 3 eggs, ½ tsp. salt, 3 tbsp. l. sugar or a little less if the pancakes are served with savory filling. Beat the dough with a blender until fluffy, and then add 1 tsp. slaked soda and 3 cups of flour, continuing to beat - there should not be a single lump in the dough. At the very end, add 2 tbsp. l. vegetable oil and leave the dough for an hour. It should brew, become saturated with oxygen and become even more bubbly. Fry the pancakes on both sides in a hot, oiled frying pan, turning as soon as holes appear.

Pancakes on kefir with boiling water

Some housewives prepare pancake dough with boiling water, claiming that it is well saturated with oxygen, resulting in thin and delicate pancakes.

Beat 2 eggs well with a blender with a pinch of salt, and then, without stopping whisking, pour in a glass of boiling water. Do not be afraid that the eggs will curdle - this will not happen at high speed of beating; moreover, a very fluffy foam will appear. Don't stop and, while continuing to beat, pour in a glass of low-fat kefir. As you already understand, you need to continue whisking further. At the same time, add 1 tsp into the dough. slaked soda, then 1-2 tbsp. l. sugar and 2 tbsp. l. vegetable oil. With the blender running, add 1-1½ cups of sifted wheat flour in small portions until the dough resembles liquid sour cream. The pancakes turn out golden, lacy and very tasty.

Pancakes with holes in mineral water

Mix ½ liter of highly carbonated mineral water with a pinch of salt and 2 tsp. sugar, then add 3 eggs and 3 tbsp. l. vegetable oil. After thoroughly kneading, add 1 cup of flour and beat the dough with a whisk or blender until smooth. There is no need for baking soda in this recipe because mineral water will saturate the dough with oxygen, and this will be enough to make lace pancakes.

Spongy yeast pancakes

Mash 30 g of fresh yeast well, dissolve it in a quarter glass of warm milk (50 ml), add 1 tsp. sugar, a pinch of salt and place the dough in a warm place. After half an hour, beat 2 eggs with 2 tbsp. l. sugar, pour the risen dough into them, stir well, combine with 950 ml of warm milk and 500 g of sifted flour. Beat the mixture with a blender and pour 2 tbsp into the dough. l. vegetable oil. Cover the bowl with the dough with a towel and leave for another 2-3 hours, stirring every 30-40 minutes once the dough begins to rise. It is enough to do this 3-4 times, and then you can fry the pancakes in a greased frying pan.

Openwork lean pancakes without eggs

Lacy pancakes can be baked without eggs. To do this, mix 2½ cups flour, 3 tbsp. l. sugar, ½ tsp. salt and soda. Add ½ liter of milk and 2 tbsp to this mixture. l. vegetable oil. Whisk everything well, and boil ½ liter of milk in a separate saucepan. Pour hot milk into the dough in a thin stream, stirring constantly, and then melt 65 g of butter in a frying pan and combine with the dough. Fry the pancakes in the same pan where the oil was heated, and it is advisable that it has a non-stick coating, otherwise the pancakes may stick.

Lacy pancakes with patterns: recipe with photos

Let's try to cook pancakes with beautiful openwork patterns. It's not as difficult as you think. The dough for thin lace pancakes for drawing in a frying pan can be made according to any recipe, so we will prepare it with milk.

Ingredients: 1 glass of milk, 1 tbsp. l. sugar, 2 eggs, 60 g flour, 1 pinch of salt, 2 tbsp. l. vegetable oil.

1. Heat the milk, add sugar, salt and eggs.
2. Beat the mass with a blender until fluffy foam.
3. Add the sifted flour to the milk-egg mixture and beat thoroughly again so that there are no lumps left. The amount of flour can be increased or decreased until the dough resembles liquid sour cream.
4. Pour vegetable oil into the dough and stir well again.
5. Use a hot awl to make a small hole in the lid. plastic bottle, pour the dough into it and twist tightly. You can use a ketchup bottle - at least you won't have to puncture it.
6. Grease a hot non-stick frying pan with oil and draw something very simple to warm up with, like a grate.

Hearts with curls look very beautiful and romantic. For children, you can draw something more interesting and funny to increase their appetite. Lacy pancakes can be served very beautifully and originally, for example, decorating the holes with berries. Beautiful openwork pancakes with a pattern look festive!

How to draw with pancake dough in a hot frying pan

Tip 1. Make sure there are no lumps in the dough, otherwise one of them will get stuck in the opening of the bottle and the pattern will not work out.

Tip 2. The hole in the bottle should not be very large and not very small - approximately 2–3 mm in diameter. Thin lines, of course, look more elegant, but such a pancake may tear when turned over.

Tip 3. Don't heat the pan too hot, otherwise the pancake will burn long before you draw it.

Tip 4. Draw quickly so that the pancake bakes evenly and does not have time to burn.

Tip 5. Connect curls together more often to make the pattern more stable.

If something went wrong...

Pancakes. especially lace ones, it’s a delicate matter, and in the process culinary experiments you may encounter difficulties. To avoid possible mistakes, you need to know some tricks.

Why do pancakes tear? Most likely, you did not let the dough sit, so the gluten did not have time to react with other ingredients. Maybe there are not enough eggs or flour in the dough, because when the moisture evaporates from the pancakes in the pan, almost nothing remains of them - it is impossible to turn such pancakes over. Excess sugar and vanillin also compromise the integrity of the dough, so don’t overdo it with additives. It’s better to add just a little sugar to the dough and serve the pancakes with sweet sauce.

Why do pancakes stick? A poorly heated frying pan can cause all the pancakes to turn out lumpy, and if the frying pan is not suitable for baking pancakes at all, it is better not to use it so as not to overheat the food.

Pancakes can also stick if there is no oil added to the batter. To make the pancakes appetizing and truly tasty, it is better to use high-quality oil. It is natural, without additives or preservatives and, most importantly, odorless!

Why do pancakes turn out dry and tough? A large number of eggs makes pancakes tough, although sometimes this is not even the case. Sometimes it’s difficult to explain why you do everything according to the recipe, but ready dough resembles rubber. There is an easy way to make lace pancakes tender and soft. Immediately after the pancake is baked, grease it with butter, place it in a plate and cover it with another plate. Or place pancakes in a heap in a frying pan and cover tightly with a lid. The pancakes will smolder from their own heat, becoming softer and more tender.

Now you know how to make lace pancakes, all you have to do is practice. It is quite possible that you will have to prepare many unsuccessful openwork products until you become a real virtuoso of “pancake weaving”. Involve your children in pancake creativity - they will surely enjoy drawing funny faces on the pan with dough. There is still time before Maslenitsa - you can learn!

Ingredients:
3 eggs
Sugar - 3 tbsp.
1 glass of milk
Flour
Soda - 0.5 tsp.
Salt - a pinch

Recipe for making spongy and amazingly delicious pancakes:
Take some container and break three eggs into it, add sugar and salt to them. Then add milk, soda, quenched with boiling water, and flour. You need to add enough flour so that the dough is like liquid sour cream. Now you can mix everything.

Then add 1/4 cup hot water. The dough is ready and you can start frying the pancakes. After the pancakes are baked, you need to brush them with butter. They will be even tastier with jam and sour cream.

It is customary to cook pancakes on Maslenitsa. Lots of pancakes. But there are a lot of recipes for pancakes in Russian cuisine alone. Some of them are buckwheat or red pancakes. And even buckwheat pancakes are prepared differently. They can be unleavened or with yeast, with or without the addition of wheat flour. This recipe for buckwheat pancakes with yeast. The pancakes turn out very tender with a pleasant nutty aroma.

We will need:

• buckwheat flour - 1 tbsp
• wheat flour - 1 tbsp.
• milk - 2 tbsp
• butter - 50 g
• egg - 2 pcs
• instant yeast - 10 g
• salt - 1 tsp.
• sugar - 2 tbsp.

Melt butter and mix with milk. Heat to 40-50°C. (the hand should barely bear it)

Add buckwheat flour to hot milk. Buckwheat can be ground in a coffee grinder in small portions.

Mix the buckwheat flour well. Add wheat flour. Mix well again.

Add egg yolks, yeast, salt and sugar to the dough. Knead until smooth. The batter should be slightly thick, similar to pancake batter. Cover the dough and put it in a warm place for about 2 hours.

The dough should rise well. After rising, knead well.

Separately, beat the whites until stable.

Dilute the dough with 1 glass of hot water. Add water little by little in a thin stream and mix the dough well.

Add whites to the dough. Gently mix with a spoon using upward movements.

The dough turns out bubbly.

Place the dough back in a warm place for about 30 minutes. The dough rises very well. There is no need to stir the dough after the second rise.

Heat a frying pan and grease it with a little vegetable oil. Pour half a ladle of dough into the center of the pan. The dough will spread on its own. The pancakes are the size of a saucer. There is no need to bake pancakes with a large diameter, otherwise they will not turn over well. Fry the pancake on both sides.

Serve hot buckwheat pancakes with sour cream.

Chocolate pancake cake

Biscuit simple and delicious

Tender pancakes with meat– for those who know that you can cook almost anything with meat. There is not a single vegetarian dish that cannot be made edible using meat. For example, pancakes have never been considered an original meat product, but it is very possible to cook pancakes with meat. And today we will tell you how to do this!

For cooking pancake recipe with meat we will need two sets of ingredients at once. We will need one to prepare the dough, and the second we will use to prepare the filling. So, for the test we will need to purchase:
Three chicken eggs
400 grams of flour
Liter of cow's milk
Two tablespoons of vegetable oil
Three tablespoons of sugar
Tea spoon of salt
Teaspoon baking powder

To prepare the filling we will need to take the following ingredients:
400 grams of minced meat (we will use minced beef)
One large onion
Seasonings at your discretion

How to cook pancakes with meat
Now let's take a closer look at the process of preparing this dish. First we will need to prepare the dough. To do this, take a fairly deep bowl and drive the eggs into it. Pour in half the milk, salt, sugar and baking powder. We mix all this until it becomes a homogeneous mass. After this, stirring constantly, gradually pour in the remaining milk and add flour. At the end, you need to mix everything well again, add a little oil and set aside.

If you do not have baking powder, you must use extinguished lemon juice half a teaspoon of soda. If you don’t have soda, you can add half a glass of hot water, preferably boiling water. The kneaded dough must be covered and set aside.

Let's start preparing the filling. First you need to peel the onion and chop it extremely finely. Add chopped onion to a frying pan with hot oil and fry it until golden brown. Now you need to pour the minced meat into the frying pan and cook everything over low heat under the lid, stirring occasionally. If the minced meat seems dry to you, you can add a small amount of water to it. Also, do not forget about salt and spices. It is necessary to fry the minced meat in this way for about half an hour. After this, you need to pass it through a meat grinder or grind it in a blender.

It is recommended to bake pancakes without using oil. In this case, the edges will turn out bubbly and thin. You need to wrap the required amount of filling in each pancake, and bake it all in the oven for a little while. The dish is ready!

Meat pancake recipe

The meat recipe is ready! Bon appetit!

Recipe and photo sent by: Zakk

Thin pancakes with milk

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 traditional Russian pancakes were baked from thick yeast dough and they 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, no leavening agents are added to unleavened pancake dough, 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.

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

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 mass 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 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, let’s heat the frying pan well, because it’s in a hot frying pan that you get porous pancakes, with holes, but 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 is completely invisible.

Depending on the heat of your burner, you may need to different times for frying 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.

Fluffy milk pancakes without yeast recipe

Small porous Moroccan pancakes made from foam dough with semolina are plump. Preparing this overseas dish is not at all difficult. These pancakes will appeal to all family members, even children who refuse to eat semolina porridge.

The most affordable ingredients for pancakes are used and they are baked with virtually no oil. The batter is thicker than for traditional pancakes, so they are baked the same size as pancakes. When serving, the pancakes are not folded so as not to spoil them appearance. The spongy Moroccan foam pancakes have a pale top because they are not turned over during baking. Due to the rather neutral taste, a little sugar is added to the dough. You can serve pancakes with absolutely any sauce: from sweet to salty.

Traditionally, porous pancakes with semolina are smeared with a sauce made from honey and butter. But if desired, you can eat them with anything: sour cream, jam or preserves, caviar. The dough for Moroccan-style pancakes is mixed with semolina, using almost twice as much flour as flour.

Step-by-step recipe for porous Moroccan pancakes with semolina

Ingredients:

• Semolina – 300 grams;
• Wheat flour – 150 grams;
• Water: approximately 600 ml;
• Chicken egg – 1 piece;
• Baking powder – 1 large spoon;
• Quick yeast - 1 small spoon;
• Sugar – 1 dessert spoon;
• Salt – 0.5 small spoon;
• Honey – 1 large spoon;
• Butter – 1 large spoon.

How to make Moroccan pancakes from foam dough with semolina

Pour semolina and sifted flour into the dough bowl.

Add salt, baking powder, sugar and yeast.

Mix dry ingredients.

Beat one egg into a bowl.

Pour in boiled water.

Mix dry ingredients with water until smooth. Leave the dough for 25-30 minutes.

To bake the first pancake, lightly grease the pan with oil. Make the fire small. Pour a small portion of the foamy dough into the pan; it will spread on its own. Pancakes quickly become porous with a lot of holes.

During baking, the holes become more and more numerous and the color of the Moroccan pancake changes from white to cream.

Damn it's ready.

Place the finished Moroccan pancakes on a clean towel to cool.

Sauce for Moroccan pancakes with holes

For Moroccan pancakes, you can make a sauce from honey and butter. To do this, put a spoonful of honey and a large spoonful of butter in a bowl. Heat. Remove from heat and stir.

Place the pancake fried side down and brush the top, porous side with sauce.

Grease the remaining pancakes, stacking them on top of each other.

Serve spongy Moroccan pancakes immediately to the table. Honey and butter soaked each pancake. They turned out incredibly tasty and tender.

Bon appetit!