Pancakes are a Russian national dish. In the old days, thin pancakes were most often made with milk, in which all kinds of fillings were wrapped. In rich families, red or black caviar was served with pancakes.
Today pancakes are an equally popular dish. Well-cooked pancakes can be used to judge the culinary skills of the hostess. After all, if you don’t know some secrets, the pancakes will not turn out thin, they will constantly tear, and not only the first pancake, but all the others may be lumpy. Let's prepare delicious thin pancakes the right way.
Photo recipe for thin pancakes with milk:
1. Mix eggs, sugar and salt.
2. Add vegetable oil.
3. Pour in milk. It is better for it to be at room temperature.
4. Add sifted flour.
5. Beat and let sit for 20 minutes.
6. Lightly grease the hot frying pan with oil.
7. Fry the pancake on one side for 2 minutes, turn over.
8. If the pancake is really thin, fry the second side for just a few seconds.
Children love pancakes with condensed milk or jam. You can also make the filling from cottage cheese, minced meat, chicken, cheese, and liver. Here are the options.
Bon appetit!
Secrets of making thin pancakes with milk:
And the main secret of the right pancakes is the right dough. To make pancakes thin, the dough must be without yeast. It should resemble liquid sour cream in thickness. The consistency should be uniform, without lumps.
A blender or mixer will help get rid of lumps. If you don’t have this miracle of technology, it doesn’t matter! You just need to mix the eggs, sugar and most of the flour first, and then gradually add the milk and the rest of the flour.
Be sure to sift the flour through a sieve. Beat the yolks and whites separately!
To prevent the pancakes from sticking to the pan, pour vegetable oil directly into the dough. Then the pan will only need to be lightly greased, which will allow us to save a large amount of oil. And our grandmothers greased the frying pan with a piece of salted lard, only the salt must be scraped off first.
To make the pancakes fit into a hole and have a golden color, instead of vegetable oil, you need to add a few tablespoons of melted butter.
What to do if the pancakes still tear? Take part of the dough, add two tablespoons of flour to it, mix well and send back. And vice versa, if the dough turns out to be thick, add a little milk to part of the dough and combine with the rest.
From a variety of pancake recipes, everyone can choose according to their taste. Our family loves quick pancakes with milk. They turn out thin, tender and very tasty. For stuffing, the dough is made a little thicker, and if you want thinner ones, use this recipe. It will take very little time to prepare, but a whole pile of the most delicate pancakes will appear on the table!
To prepare quick pancakes with milk, prepare the necessary products according to the list.
Beat the egg into a convenient bowl, add salt and sugar.
Mix well with a whisk.
Add some milk, about a glass.
Mix well and sift all the flour at once.
Mix the dough with a whisk or mixer until smooth. The dough turns out quite thick.
Now add the remaining milk.
Stir and add vegetable oil.
The dough turns out liquid and smooth.
Heat the pan for baking pancakes thoroughly and grease it vegetable oil. The pan must be really hot, this is important for baking good pancakes. We bake pancakes by pouring the dough into the pan and spreading it in a thin layer. Pancakes bake very quickly, about 30-40 seconds on each side. You can melt a little butter and brush each pancake you remove. These are the thin and delicate pancakes we got.
Serve these thin quick pancakes with milk with jam, sour cream, condensed milk - whatever you like.
The pancakes turn out thin, tender, and very tasty!
Quick pancakes with milk just melt in your mouth, and look how beautiful they are!
Bon appetit! Prepare for your health!
Ingredients:
- Milk – 500 g.
- Water – 200 g.
- Eggs – 4 pcs.
- Butter – 50 g.
- Sugar – 1 tbsp.
- Salt - a pinch
- Flour – 250 g.
Preparation:
We take all the ingredients out of the refrigerator in advance so that the products have time to warm up to room temperature, this way they will more easily form a homogeneous mass.
Melt the butter and leave to cool.
Beat eggs, salt and sugar until completely dissolved.
The next step is to pour in the milk plus some water. A certain amount of liquid must be left. We will use this to adjust the thickness of the dough.
Sift the flour. You can do this several times.
Mix the flour mixture thoroughly until smooth and without lumps. Next, add the remaining water, achieving the consistency of liquid sour cream.
Add the melted butter last and stir.
Set aside the finished dough for 30 minutes.
It's time to fry thin pancakes. We take out our favorite frying pan; the most convenient are special frying pans with low sides or cast iron with a thick bottom. Lubricate with oil. Usually it is enough to grease the frying pan before the first pancake, and then go by how you feel. If the dough sticks or does not leave the bottom well, I advise you to grease it with a small amount of oil before the next batch.
Heat the frying pan. It should be hot. This is the only way the dish will turn out with holes and will easily move away from the surface of the dish.
We take the frying pan by the handle in our left hand, and arm it with a ladle in our right hand. Scoop out the required amount of dough and begin pouring. Meanwhile, rotate the pan to distribute the dough evenly. By the time the top part sets and stops sticking, the bottom part will already be browned. Now is the time to flip the pancake and fry the other side.
Grease the finished dish butter, honey, sour cream or jam. It is also possible to make a more satisfying version by wrapping it inside with fillings: meat, cottage cheese, mushrooms, eggs with cheese, apples, or aerobatics - red or black caviar.
Secrets of perfect thin pancakes
- The flour must be sifted. This allows you to get rid of excess impurities and enrich the dough with oxygen. The dish will turn out truly tender and airy.
- Perfectly thin pancakes are prepared without soda. If you do want to include this ingredient, you should use baking powder or baking powder.
- Eggs are a binding component and give the pancakes their rigidity. If you put too few of them, the pancakes will tear. Remember, the ideal proportion is 1 egg per 1 glass of liquid.
- Much depends on the frying pan on which the pancakes will be fried. A quality pancake pan is half the success. Cast iron cookware is a suitable replacement. It heats up well and holds heat for a long time.
- Dough that is too sweet will burn quickly. You should be careful when adding sugar. Taste the raw dough to determine sweetness.
- Adding butter to the flour mixture will prevent it from sticking to the pan.
Bon appetit! Try making yeast pancakes, recipe.
