Thin pancakes with milk - favorite dish all family. Cooking recipes delicious pancakes many, we have collected for you only the best, proven methods for preparing dough for pancakes with milk. It's simple and quick to prepare and it turns out delicious. Get ready to record!
Ingredients:
- 500 ml milk,
- 300 g flour,
- 3 chicken eggs,
- 15-20 g sugar,
- 1⁄2 tsp. salt,
- 1-2 tbsp. vegetable oil.
Preparation:
Break the eggs into a bowl and whisk with salt and sugar. Pour in a glass of milk, stir well and add flour. It is advisable to stir with a mixer, then there will definitely be no lumps.
After this, pour in the remaining milk and mix thoroughly. Leave the dough for 10-20 minutes for the flour to swell, then add oil, stir, and you can fry the pancakes.
Heat the frying pan, grease it with oil and pour in enough dough to cover the bottom of the pan with a thin, even layer. When the edges of the pancake are browned, carefully lift it with a spatula and turn it over to the other side.
If the pancakes will be stuffed, fry them on one side, then place any minced meat on the fried side, wrap in an envelope and fry in oil until golden brown. 
Custard pancakes with milk with holes
A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes prepared according to this recipe are completely covered with holes.
Ingredients:
- milk – 1 l
- egg – 3 pcs.
- wheat flour - 2.5 cups.
- granulated sugar – 3 tbsp.
- salt – 0.5 tsp.
- baking soda – 0.5 tsp.
- Refined sunflower oil – 7 tbsp.
Preparation:
All products included in the pancake dough must be removed from the refrigerator in advance so that they warm up to room temperature.
Pour milk, eggs, granulated sugar, salt and butter into a bowl. Beat with a blender, mixer or whisk.
Then add previously sifted flour into the resulting mixture in small batches.
After this, heat the rest of the milk on the stove or in the microwave until hot, but not boiling.
Pour into the hot pancake batter in a stream and continuously beat the mixture with a mixer. We get choux pastry for pancakes.
Fry pancakes in a frying pan on both sides. If the frying pan does not have a non-stick coating, grease it with oil.
Most holes are formed when pancakes are baked in a well-heated frying pan over high heat. However, you need to do everything very quickly, otherwise the baked goods may burn. 
Super thin pancakes with milk
Pancakes baked according to this recipe turn out very, very thin, elastic and tasty. This amount of ingredients makes 12-15 pancakes measuring 20 cm.
Ingredients:
- Half a liter of milk
- Flour - 4 tbsp. with a large slide (~ 150 g)
- Starch - 4 tbsp. (~100 g)
- Eggs - 4 pieces
- Vegetable or melted butter - 30 ml.
- Sugar - to taste
- Salt – 0.5 teaspoon
Preparation:
To make pancakes without small holes, you need to prepare the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar.
Add eggs to the dry mixture and stir. Gradually pour in, stirring constantly, warm milk.
Knead the dough thoroughly to remove any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve.
Add oil. Stir everything well again. As a result, you will get quite batter. Let it sit for 30 minutes.
This will allow the gluten in the flour to swell and your pancakes will be more elastic and will not tear when baking.
Grease the pan with oil only for baking the first pancake. All the rest are in a dry frying pan. 
Custard pancakes with milk and boiling water
Despite their thin structure, the pancakes do not tear when frying, turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes the finished pancakes thin and unusually tasty.
Ingredients:
- 2 stacks milk,
- 3 fresh eggs,
- 1.5 stack. flour,
- 1 stack boiling water
- 3 tbsp. vegetable oil,
- 20 g sugar,
- 1⁄2 tsp. salt.
Preparation:
Beat eggs with salt and sugar with a mixer at low speed. Add a glass of milk, all the flour, butter and mix until smooth. Pour in the remaining milk and stir again.
Then turn on the mixer at maximum speed and, without ceasing to stir, pour boiling water into the dough. Let stand for 10 minutes and bake pancakes in a hot frying pan as usual.
Yeast pancakes with milk
For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the “holiness” of the pancakes is given by boiling water brewed into the yeast dough.
Ingredients:
- milk - 1 cup.
- boiling water - half a glass.
- fresh yeast – 10 g
- wheat flour - 2 cups.
- granulated sugar – 3 tbsp.
- salt - a pinch
- Unscented sunflower oil – 2 tbsp.
Preparation:
If you add half a glass of milk more, the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not as fast. Yeast dough for pancakes it must ferment, and for this you need at least 30 - 40 minutes
Place salt, granulated sugar, and crumble yeast in a bowl. Gradually add milk while stirring to dissolve the yeast.
Then add the sifted flour, beat the mixture with a mixer so that there are no lumps. The dough should look like thick sour cream. Cover the dish with a lid and leave in a warm place for half an hour.
After this, pour a stream of boiling water into the dough and mix. Add oil and knead again until smooth. The dough for thin pancakes with milk is ready, you can start baking.
Despite the fact that these milk pancakes are eggless, they are still soft, not “rubbery”, due to the yeast base and boiling water. 
Chocolate pancakes
Ingredients:
- sugar - 20-30 g
- milk - 3 tbsp.
- flour - 300 g
- cocoa - 2-3 tbsp.
- eggs - 2-3 pcs.
- vegetable oil- 2-3 tbsp.
- salt - a pinch
How to bake pancakes:
Beat eggs with salt and sugar. It is better to prepare the pancake dough in a blender: it will turn out quickly and efficiently, homogeneous, without lumps.
Then pour a glass of milk into the resulting mixture and beat again. Add flour, whisk until no lumps remain. Continuing to beat, gradually pour the remaining milk into the dough. The mixture will be quite liquid.
Now you can bake pancakes. The dough should be different colors. Therefore, pour a third into a separate container - this is to create patterns for future pancakes. Add cocoa to the rest and mix very well so that the pancake batter becomes homogeneous, without lumps.
Heat the frying pan well, pour in a little oil, distribute evenly in the pan and heat. Pour in a little, literally 1⁄2 scoop and distribute throughout the pan. Bake a little.
Use a teaspoon to scoop out a little dough and draw random patterns on the pancakes. Then flip the pancake over and fry the other side. Remove from heat, roll them up with the patterned side up and serve warm, although cold pancakes are also extremely good.
When frying chocolate pancakes In milk, oil should be poured only once, while frying the first pancake. You don’t have to add any oil afterwards, the pancakes won’t stick. 
Delicious cheese pancakes
Ingredients:
- 30-40 ml olive oil
- 250 ml milk
- 1 tbsp. wheat flour
- 2 tbsp. l. sugar
- 1 tsp. salt
- 100 g hard cheese
- 3 pcs. chicken eggs
How to cook:
- To prepare cheese pancakes, prepare all the ingredients and place them on the table in advance.
- Combine milk with sugar and eggs. Add a little salt.
- Add flour. Mix.
- Add cheese grated on a fine grater.
- Add sunflower oil. Mix.
- Bake in a hot frying pan on both sides until golden brown.
- Serve the finished pancakes with sour cream.
Thin pancakes made with milk, soda and citric acid
Ingredients:
- 750 ml milk,
- 3 raw eggs,
- 2 stacks flour,
- 1-2 tbsp. Sahara,
- 2-3 tbsp. vegetable oil,
- 1 tsp soda,
- 1 tbsp. lemon juice,
- a pinch of salt.
Preparation thin pancakes:
Mix eggs with sugar and salt. Whisk. Sift the flour and gradually add it to the egg mixture. Dilute the baking soda in a spoonful of water and pour it into the dough, stir.
Add lemon juice and oil, mix and leave the dough for 10-15 minutes. Heat a frying pan and start baking pancakes in vegetable oil. They turn out openwork with holes and ruddy.
Video: thin, lacy homemade pancakes with milk
Secrets of making thin pancakes
- The dough for such pancakes is quite liquid. It looks more like water. Don't try to thicken it by adding flour or starch.
- When frying pancakes, it is very important to choose the right temperature regime. Pancakes should fry quickly enough. If the pancake is frying for too long, increase the heat on the stove.
- If you do not have enough experience in frying pancakes, start with a frying pan with a smaller diameter because... The larger the diameter of the pan, the more obvious possible problems become.
- The super thin pancake recipe is designed to produce very thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour just enough batter to cover the pan with a thin layer.
- dough with added starch is less “dense” and breaks more easily during baking than regular dough for pancakes, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- Since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.
I suggest great recipe thin pancakes made with milk, which are very easy to prepare and turn out thin and tasty. You can make them with any filling, sweet, salty, or just for tea with jam. For the test you will need half a liter of milk and there will be no addition of water, mineral water or the like.
In fact, this is a very simple recipe for thin and tasty pancakes with milk, which any housewife can prepare. They always turn out right from the first pancake, so there will be no lumps, believe me. It is also an excellent base for sheets.
Below I will tell you in detail how to make the dough correctly, what to fry on, how to flip pancakes and much more. Additionally, I advise you to look at the ones that are stewed in the oven and complemented with apples.
Ingredients for pancakes with milk:
- Milk – 500 ml.
- Chicken egg – 3 pcs.
- Wheat flour – 1.5 tbsp.
- Sugar – 2 tbsp
- Salt - a pinch
- Vegetable oil - 1.5 tbsp
How to cook thin pancakes
This recipe for pancakes is for half a liter of milk, if this is a lot for you, then make half a portion, and if you need more, for example, to freeze them with some filling, then feel free to double the ingredients. First, I beat the eggs into a deep bowl and beat them with a whisk; there is no need to beat them.
Then add half the milk, salt, sugar to the eggs and mix. The amount of salt and sugar is calculated for sweet pancakes, which I will then fill with cottage cheese. If you make them, for example, with meat or mushrooms, then add only 0.5 tbsp of sugar. I measure milk in a glass with a volume of 200 ml.
Next, I begin to add flour and mix with a whisk until the consistency is homogeneous and there are no lumps. It is most convenient to add flour in parts, rather than all at once.
Then I pour in the remaining milk and mix again. It is very important that there are no lumps left, and if you cannot make it completely homogeneous, then use a mixer, because literally 30 seconds and the consistency is ideal.
Lastly, add vegetable oil and mix. By the way, instead of vegetable oil, you can add melted butter, which will make the taste even better. That's the whole recipe for making dough for thin pancakes with milk. Next, I leave it for 5 minutes, and after that you can start frying. The consistency is not thick, but not very liquid either.
Now about how to fry pancakes in a frying pan. What you fry on is very important here, because the same dough will behave completely differently, depending on the different frying pans. So, I don’t grease the pan with oil, because nothing sticks to it, not even pancakes. If this is not the case for you, then grease it just a little with oil, then heat it well. As soon as it has warmed up, I scoop up the dough with a ladle and pour it into the frying pan, turning it in different directions so that it is distributed evenly.
As soon as one side is browned, I turn the pancake over to the other side, literally for another minute, and remove it from the pan. Next, using the same principle, I fry all the other pancakes and place them in a stack on a plate. To me, this is best recipe pancakes with milk, which you definitely need to try.
If you still don’t know why pancakes stick to the pan in milk, then try adding a little more flour to the dough, maybe this will solve the problem. But the best thing is a non-stick frying pan or a special pancake pan.
Here is a simple recipe for thin pancakes with milk, and the main thing is that the result will definitely please, even those who have never cooked them. After frying, I filled the pancakes with delicious curd filling and stewed them a little in the oven with cottage cheese. And you can serve them with sour cream, jam, honey or other goodies. Bon appetit!
Not only on Maslenitsa we remember this golden round delicacy, sometimes on ordinary days we cook pancakes for breakfast. From time to time you want to please yourself and your loved ones with a hearty and favorite dish. But we don’t bake thin milk pancakes with holes so often. The holiday of farewell to winter is just the right occasion, especially since Maslenitsa lasts a whole week.
Usually during the week of celebration I have time to prepare almost all types of variety of pancakes. Well, how could it be otherwise, you want to be treated to a tasty treat every day, but you don’t want to eat the same pancakes. You have to use all your knowledge and skills in the field of cooking to please the family with a variety of pancakes and pancakes. And there is something to please. Pancakes can be thick, fluffy made from yeast dough, and made with milk or kefir, or they can be thin and delicate, so that they shine through, lean or chocolate, even with vegetables or fruits.
But today I will tell you how to cook delicious thin pancakes with milk, very thin and with holes. Even these pancakes have many varieties and cooking methods. So take it easy and be sure to try cooking. And your household will definitely thank you for this.
How to cook thin pancakes with milk - step-by-step recipe
We all love classic thin pancakes with milk, and there is no such big secret in their preparation. In order to bake them, you don’t need complex or rare ingredients, everything is very simple and can be found in any refrigerator. It’s good to eat such thin pancakes with milk with any filling, although if there are too many holes in them, then with liquid ones, for example, with honey, it’s problematic if you want to wrap the filling. Such thin pancakes are more convenient to dip in liquid fillings, and wrap thick ones. Thin pancakes can be eaten with meat, eggs, and red fish, many interesting options. But no one canceled the fresh one delicious sour cream and cottage cheese, preserves and jam from the summer, even ice cream.
- milk - 500 ml,
- flour - 1 cup,
- eggs - 2 pcs,
- sugar - 2 tablespoons,
- salt - 0.5 teaspoon,
- baking soda - 0.5 teaspoon,
- lemon juice/vinegar - 1 teaspoon.
Preparation:
1. Remove milk and eggs from the refrigerator in advance so that they are at room temperature. Products at this temperature are better whipped and mixed.
2. Break two eggs into a bowl, add sugar and salt. Beat with a whisk or fork until light foam. You can do this with a mixer, but our task is not to beat the eggs, but to dissolve the sugar and salt. The foam should appear only at the edges of the bowl.
3. Pour milk into the eggs and stir.
4. Sift the flour into the milk and egg mixture. The sifted flour will mix better and form fewer lumps. Then continue stirring the dough with a whisk until all the lumps have dissolved. It is important to grind them, because lumps will remain in the finished pancakes and will not dissolve.
5. Now add vegetable oil to the dough. This is necessary so that you don’t have to pour a lot of it into the pan and the pancakes don’t turn out too greasy.
6. At the very end, add slaked soda. To do this, mix lemon juice and baking soda until foam appears. The chemical reaction will continue in the dough, which will create gas bubbles, which will later turn into holes.
7. Heat a flat frying pan with a thick bottom. Classic cast iron skillets work well as they distribute heat well. But you can also take special frying pans for pancakes with a non-stick coating. The main thing is that it is not too thin, otherwise the pancakes will burn.
8. For the very first time, coat the frying pan with a thin layer of vegetable oil. To determine if the frying pan is hot enough, pour in the first pancake. It will also become clear to you whether the dough is thin enough. The density will determine how thin they will be. The thinner the batter, the thinner the pancakes.
But it is important to find a balance; too thin a dough will spread and the pancakes will tear when removed. It’s not for nothing that they say “the first damn thing is lumpy.” This is precisely the test.
9. Use a ladle to pour pancakes. Pour in just enough dough to completely cover the bottom. You can tilt the pan slightly so that the dough spreads in an even layer over its surface.
In a well-heated frying pan, the dough will set immediately, and holes will immediately form, which many people love so much.
10. When a blush begins to appear along the edge of the pancake and the middle is no longer liquid, it’s time to turn the pancake over. Take a wide spatula and flip the pancake. Fry it on the other side for just a couple of minutes.
Some people like to bake pancakes on one side only. This is quite acceptable if they are very thin and baked through.
11. To remove the finished pancake, you need to pry it with a spatula and place it on a flat dish. Place the next pancake on top, forming a stack. The pancakes will warm each other and continue to cook. As a result, by the time you serve them, thin pancakes with milk will still be warm or even hot.
It’s very tasty if you spread just a little butter on each pancake. But this will add fat to them.
By the way! You can change the amount of sugar in the pancake batter depending on what filling you prefer. For pancakes with meat, egg or cheese, it is better to make the pancakes less sweet. For dessert fillings, add more sugar. The main thing is not to remove the sugar completely, otherwise the pancakes will be bland and tasteless. Sugar and salt must be balanced.
If the pancakes are torn and very thin, then you can remove them from the pan by folding them in half. Form a stack of pancakes from these folded halves. Eating them will still be both convenient and tasty.
Enjoy your tea!
Thin pancakes with milk and starch
Another secret of making thin pancakes with milk is that a little is added to the dough. potato starch. It helps increase viscosity raw dough, which is why it bakes better and the pancakes don’t tear. Starch has virtually no effect on the taste; it is not noticeable against the background of eggs, milk and butter that we use in the classic recipe. The pancakes will be just as beautiful, rosy and soft.
For the test you will need:
- warm milk - 300 ml,
- flour - 6 tablespoons,
- potato starch - 1 tablespoon,
- egg - 1 piece,
- sugar - 1 tablespoon,
- salt - 0.5 teaspoon,
- soda - 0.5 teaspoon,
- lemon juice or vinegar 9% - 1 teaspoon,
Preparation:
1. Stir the egg, sugar and salt in a bowl until they dissolve. Beat until very light foam appears.
2. Pour milk into the egg and stir until smooth.
3. Add flour and starch to the mixture, stir thoroughly with a whisk until all lumps dissolve.
4. After mixing the dough with flour, add butter. If you pour it in early, it will not allow the eggs to beat well. Whisk the oil until it is no longer visible on the surface. At the very end, add slaked lemon juice soda
5. Pour the dough into a heated frying pan with a ladle so that it spreads very evenly. Right at this moment, holes should form, which means that the dough for thin pancakes was successful.
6. Fry each pancake on both sides until golden brown. Remove the finished golden brown pancakes from the pan and place them in a stack.
After you have baked at least half of the pancakes, you can roll the finished ones into tubes or into an envelope. Wrap them up ready-made filling or arrange beautifully on a plate.
Place sour cream, jam, honey in vases and serve with pancakes. Help yourself and make your family happy!
Custard pancakes with milk - thin and with holes
What is the difference between regular thin pancakes made with milk and custard pancakes? If the dough is also prepared with milk, then there are not so many differences. The pancakes taste excellent. But main secret the fact is that during the kneading process, boiling water is added to the dough, which, as it were, brews it. If you have not yet tried thin pancakes with holes using this recipe, then you should do so.
For pancakes you will need:
- milk - 200 ml,
- boiling water - 200 ml,
- flour - 150 grams,
- eggs - 2 pcs,
- vegetable oil - 2 tablespoons,
- sugar - 1 tablespoon,
- salt - 0.5 teaspoon,
- baking powder - 1 teaspoon,
- butter as desired.
Preparation:
1. In a bowl or saucepan, beat eggs with sugar and salt. Then add milk there. Mix well with a whisk or mixer.
2. Add baking powder to the future dough. You can use special baking powder, or you can make your own baking powder by mixing 0.5 tablespoons of baking soda with 1 teaspoon of vinegar or citric acid.
3. Sift flour into a bowl. Sifted flour will mix much better with the liquid part and leave fewer lumps. Plus, flour saturated with air will make the dough more airy, causing everyone’s favorite holes to appear.
4. Stir the flour thoroughly so that not a single lump remains. The dough will turn out a little thick for thin pancakes, but everything is as intended, because we have added only part of the liquid so far, namely milk and eggs.
5. Now add vegetable oil to the dough and mix well. Boil a kettle and pour a glass of boiling water. Stir the dough immediately so that it does not form lumps. Stir for a couple of minutes, then leave the dough for a while to settle. During this time, you can just heat the frying pan.
6. Grease a heated pan for pancakes, usually with a thick bottom and low sides, with a thin layer of vegetable oil using a brush. Then scoop the dough into a ladle and carefully pour it onto the hot frying pan, tilting it slightly. The dough should be distributed in an even thin layer.
7. As soon as the center of the pancake ceases to be liquid and a golden brown crust appears at the edges, the pancake can be turned over to the other side. on this side, bake it for another 5-7 seconds, then remove and stack.
Serve pancakes with butter, get the most from your supplies delicious jam and other fillings. Wrap meat or cottage cheese.
Bon appetit!
Cooking delicious thin pancakes with milk without eggs
Sometimes pancakes with milk without eggs are a necessary measure, if suddenly there are no eggs at home, and sometimes it is a conscious choice. These pancakes are also very tasty and the difference is really noticeable. It turns out that eggs impart a very recognizable flavor to pancake batter. If you remove them from the recipe, the taste will change. But such pancakes also have their own charms. They still turn out fragrant, rosy and with holes.
In this recipe I will tell you how to make choux pastry using hot milk, but without using eggs.
We will need:
- milk - 1 liter,
- flour - 500 grams,
- butter - 100 grams,
- sugar - 3 tablespoons,
- salt - 1 teaspoon,
- starch - 2 teaspoons.
Preparation:
1. The procedure for preparing custard pancakes without eggs is slightly different from those that I have already described above. First, mix 500 ml of milk at room temperature with flour.
2. Add sugar, salt and starch there. Now knead the dough well. It will turn out quite thick, as if you are going to bake not thin pancakes with holes, but fluffy pancakes.
3. Place a saucepan on the fire and heat the second half of the milk in it (another 500 ml). Put a 10 gram piece of butter into the milk and let it dissolve completely.
4. As soon as the milk begins to boil, pour it into the dough prepared earlier. Carefully stir the brewing dough with a whisk or spoon until it becomes uniform and all lumps disappear.
6. The dough, ready for baking, should resemble good kefir in thickness.
7. Heat a frying pan and pour a ladle of dough onto it. Spread the dough over the entire surface in a thin layer. It will immediately start to bake and holes will appear.
8. As soon as the middle is baked, turn the pancake over to the other side. Remove the finished rosy pancake to a plate. You can stack them, or you can roll each pancake.
Delicious thin pancakes made with milk without eggs are ready. You can set the table!
Chocolate pancakes with milk - step-by-step recipe with photos
And such thin ones are delicious chocolate pancakes You may not have had a chance to try it yet. Surprisingly, not many people come up with this recipe on their own, but since you are preparing thin pancakes with milk as a dessert, why not make them chocolate themselves? This idea seemed very interesting to me, since my family is not indifferent to chocolate. The pancakes were greeted with enthusiasm and disappeared from the table in one tea party. Requests to cook were repeated several times. Chocolate pancakes are also good on Maslenitsa to add variety to the daily pancake marathon.
To make chocolate pancakes you will need:
- flour - 330 grams,
- milk - 1 liter,
- eggs - 2 pieces,
- sugar - 3 tablespoons,
- salt - 0.5 teaspoon,
- vegetable oil - 3 tablespoons,
- cocoa powder - 3-4 tablespoons,
- vanilla sugar or vanilla extract.
Preparation:
1. Break eggs into a bowl and add sugar and salt. Whisk thoroughly until a light foam forms.
2. After you have beaten the eggs a little, you can add vegetable oil to them and mix thoroughly again. Do not add the oil right away; it interferes with the beating of the eggs, enveloping them.
3. Take classic cocoa powder, pancakes will turn out tastier with it than with instant cocoa drink like Nesquik. Sift the powder through a sieve like flour, as it often contains quite large lumps.
4. Mix the eggs and cocoa thoroughly with a whisk until it becomes homogeneous. Now you need to add about a third of the milk. It is best to heat the milk in advance so that the cocoa dissolves well and the powder is not felt. Stir milk into this mixture.
5. Sift the flour through a sieve and add it all at once to the future dough. Now you need to mix it thoroughly until all the lumps dissolve. Thick dough is easier to stir than liquid dough, so we will discuss the condition of the dough later.
6. Knead the dough for several minutes until it becomes smooth like sour cream. Add a packet of vanilla sugar or a teaspoon of vanilla extract as you go for a richer flavor.
7. Add the remaining milk and mix well. If suddenly there are lumps in the dough, you can strain it through a sieve. After all, lumps in pancakes will not be very pleasant. let the dough sit for 30 minutes before starting to bake thin chocolate pancakes with milk.
8. Bake thin chocolate pancakes with milk in a well-heated frying pan with a thick bottom. We have already added vegetable oil to the dough, so it should not stick to the bottom of the pan. But if you have an old frying pan or the pancakes cannot be removed, then you can grease the frying pan with oil every time using a brush. Bake pancakes on both sides.
If, in your opinion, there are not enough holes in the pancakes, then you need to add some kind of baking powder to the dough. This could be slaked soda or baking powder. You can also add it at the end of kneading the dough.
Stack the finished pancakes or roll them into tubes. They can be served with sour cream, jam, honey, whipped cream and fruit. It would also be good with condensed milk or syrups.
Happy Maslenitsa!
Buckwheat pancakes with milk - recipe without yeast
We continue to prepare thin pancakes with holes in milk. We have already prepared classic, custard and even chocolate pancakes, and now it’s time for buckwheat flour pancakes. This is very delicious pancakes, which rightfully occupy their rightful place on the table of good housewives. In addition to being delicious, they are also healthy. Did you know that this is an old Russian recipe; it was from buckwheat flour that our distant ancestors made pancakes.
To prepare you will need:
- milk - 1 glass,
- eggs - 2 pcs,
- sugar - a tablespoon without a lump,
- salt - a pinch,
- buckwheat flour - 2 heaped tablespoons,
- wheat flour - 2 heaped tablespoons,
- vegetable oil - 1 tablespoon.
Detailed and clear recipe Watch the video for preparing thin buckwheat pancakes.
Thin openwork pancakes with milk and mineral water
Openwork thin pancakes with milk can be obtained not only thanks to baking powder or a special way of brewing the dough, but also thanks to an interesting ingredient - mineral water. Thanks to gas bubbles in the water, bubbles also form in the dough, which become our favorite holes when baking pancakes.
To prepare you will need:
- flour - 200 grams,
- eggs - 3 pcs,
- milk - 1 glass,
- sparkling mineral water - 1 glass,
- sugar - 1 tablespoon,
- salt - 0.5 teaspoon,
- vegetable oil - 2 tablespoons.
Preparation:
1. Preparation of thin openwork pancakes on mineral water is practically no different from classic recipe pancakes with milk. First, stir the eggs with sugar and salt using a whisk.
2. Add a glass of milk at room temperature. Stir.
3. Gradually add the sifted flour, continuing to stir the dough. Gradually all the lumps should break up and the dough should become homogeneous.
4. Pour vegetable oil into the dough and stir thoroughly until it disappears from the surface.
5. Now it's time to add mineral water with gas. Do not use water with a strong taste to prepare pancakes, otherwise it may ruin the pancakes. It is better to take neutral water or just carbonated water drinking water. The water should not be from the refrigerator, but at room temperature.
6. Mix the water with the dough and now you can start baking pancakes. To do this, heat a frying pan and pour the dough onto it using a ladle. In a well-heated frying pan, the dough will bake very quickly. Be sure to flip the pancake over and cook on the other side for a few seconds before removing.
These pancakes turn out very thin and delicate, almost like lace. there is one pleasure. Choose fillings to suit your taste and enjoy golden brown pancakes with your family!
Lacy pancakes with milk - detailed video recipe
You may have already seen that lace pancakes, which are woven from intricate patterns like an openwork napkin, have now become incredibly popular. You can cook them different ways, but I will show you a recipe for making dough with milk. The main thing you need to prepare thin lace pancakes is a special bottle with a narrow neck, which is used to pour the dough into the frying pan. It is with this bottle that beautiful patterns are drawn, so that they can then be baked into an original lace pancake. You can use your imagination to the fullest, some draw flowers, some draw hearts, there are no limits to your ideas. The main thing is that the pancakes are well browned on both sides.
See below for how to cook thin lace pancakes with milk.
Recipes for delicious pancakes
Today we are sharing simple recipe making delicious pancakes with milk. These pancakes turn out to be very tender and at the same time practically dietary!
30 min
170 kcal
5/5 (1)
- You can start baking them immediately after preparing the dough, while pancakes with yeast should be steeped before baking;
- they turn out thin, lacy, and when prepared using the sponge method, they are loose and porous;
- less calorie than other types of pancakes;
- such pancakes are more often used not as the main and independent dish, and served as a dessert with all kinds of fillings;
- they have a sweetish taste, while other recipes mostly give a slightly sour taste.
Recipe for making dough for thin pancakes with milk
To test pancakes with milk you will need:
Dough preparation process:
- Break all available eggs into a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, to prevent lumps from forming. Gently pour warm milk into the resulting mass and mix thoroughly.
It is important to prepare the dough in exactly this sequence, this is the only way it will turn out correct and not lumpy!
- For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
- Next step- adding vegetable oil to the existing mass (if desired, it can be replaced with ordinary sunflower or olive oil, the main thing is that it has no odor or it is barely perceptible - otherwise the oil can kill the delicate aroma of the pancakes).
- To get thin milk pancakes with holes, you can add 1-2 tbsp to the dough, among other things. clean water. Also, some housewives use vanilla or cinnamon for added piquancy. Fans of thin pancakes will love the dish, the recipe for which can be found here.
Interesting ways to make pancakes with milk
There is another way to prepare such pancakes, it is different even greater ease and less time spent.
- In a large bowl, mix 2 tbsp. wheat flour, eggs - 3 pcs., sugar to taste - you can add from 1 to 3 tbsp. - depending on whether you want a sweeter or neutral taste, 1 tsp. baking powder, 1 tbsp. milk and half tsp. salt.
- Mix all this thoroughly and beat with a blender or mixer, then add another 2 tbsp. milk, pouring it carefully, in a thin stream and constantly stirring the existing mass. At the very end you need to add another 3 tbsp. vegetable or butter and mix again.
- The result should be a dough whose consistency resembles kefir. You need to bake such pancakes in a thin frying pan, constantly greasing its bottom with vegetable oil.
For easier baking, you can pour the dough into a plastic bottle using a groove and pour pancakes directly from it into the pan - this will save even more cooking time.
You can use any fillings for these pancakes, everyone can choose to their taste:
- sweet (custard, cream, curd, condensed milk, jam, etc.);
- salty (cheese, caviar, rice with eggs, mushrooms, vegetables in any form, meat products, fish);
- toppings (jam, sour cream, chocolate, caramel, whipped cream).
Rules for baking pancakes
- For baking thin pancakes with milk, it is best suited Cast-iron pan with long handle, or special frying pans made specifically for pancakes.
- Before you start cooking, you need to put the frying pan on medium heat and heat it as hot as possible, then grease it with vegetable oil, and only after that you can pour the dough into the frying pan. Pour it in ladle in the center, after which you need to tilt the pan so that the future pancake spreads evenly in a thin layer and takes the shape of a circle. The amount of dough to determine one pancake depends entirely on the size of the pan in which they are prepared - the pancakes should not turn out too thick or uneven.
- You need to pour the batter and turn the pancakes very quickly, because... they bake no more 30-60 seconds on each side, and sometimes significantly less. It is recommended to turn and remove pancakes with a wooden or steel spatula at the moment when the dough begins to coat golden crust, and its edges begin to turn brown.
Pancakes with milk are prepared very easily and quickly, and they can be served not only on a regular day, but also on holidays - guests will definitely be satisfied.
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Good day everyone! Today we will prepare for Maslenitsa and bake a whole mountain of thin pancakes with milk so that they turn out with holes and are very tasty and tender. By the way, do you know when this holiday is celebrated this year? After it there will be Lent all the way to .
This sweet or unleavened delicacy is loved by everyone, as they say, from young to old. Therefore, if you have never baked such a treat in your life, then let’s correct ourselves, and I will help you with this.
Take it into your piggy bank and bake it at least seven days a week when this bright holiday comes. And to make it more varied, don’t forget about other options, for example
I’ll start, as usual, with the most basic and easy option, in which the main ingredients will be milk and egg. For aroma and a sweet note, vanilla sugar will be used, which you basically don’t have to add, but it will be much tastier and you will 100% like it.
To fry this round culinary product take a good pancake maker, preferably cast iron and or a frying pan with a thick bottom.
We will need:
- Milk – 3 tbsp.
- Flour – 1.5 tbsp.
- Vanilla sugar – 1 tsp
- Oil for frying pan
- Eggs – 1-2 pcs.
- Sugar – 6 tbsp
Cooking method:
1. In order to get the same thin pancakes, you need to do everything as described in this instruction. First of all, warm the milk so that it becomes warm, not cold. But you don’t need to make it very hot either. Next, add eggs, sugar and vegetable oil.
2. Mix the whole mass with a whisk to obtain a homogeneous consistency. In another container you will need to mix flour and vanillin. Then add half of the egg mixture to these dry ingredients and stir well, you will get a thick mass. And then dilute it with the remaining milk and eggs.
After this, you need to thoroughly mix the entire mixture and move it aside to rest for 20 minutes.
3. Then heat the frying pan and grease it with a thin layer of vegetable oil. Pour the pancake mixture into one ladle, spreading it evenly and evenly over the surface of the pan. Fry until you see golden edges, and then turn over to the other side.
4. The result will please you very much with its splendor and perforated patterns. Bon appetit!
A very tasty proven recipe for pancakes per liter of milk
Now we’ll make a big batch, although depending on how many people you have as guests, maybe this won’t be enough for you. There are four of us in the family and such a batch does not last long; the next day it is no longer there. So, you can add 0.5 liters of milk to this proportion in order to increase all other ingredients by half.
The option is good and easy to prepare, because it is time-tested. If in the first recipe we made it without soda, then here it will need to be added, which in turn will give even greater splendor.
We will need:
- milk - 1 l
- flour - 3-4 tbsp.
- salt - 1 tsp
- egg - 3-4 pcs.
- sugar - 2 tbsp or to taste
- vegetable oil - 2 tbsp
- soda - 0.5 tsp
Cooking method:
1. Take a clean bowl and break it into chicken eggs, add salt, soda and sugar. Beat with a kitchen whisk until smooth and dissolve the sugar.
2. Then, directly over this egg mixture, sift the flour through a sieve. Stir everything with a wooden spatula.
3. You should have a fairly viscous consistency. And only after that start pouring warm milk.
Important! Do this exactly so that flour clots, in other words, lumps, do not appear later. You can use a mixer and then, for sure, they will not arise.
The mass will immediately turn out liquid, approximately resembling liquid sour cream. Let it sit in a warm place for about 15 minutes and proceed to the next step. By the way, you can add cinnamon or cocoa powder here to improve the taste.
4. Fry in a frying pan, heated quite well and greased with odorless oil on both sides. Turn the pancake over with a spatula or knife.
5. Then place on a plate and grease each milky round creation with butter so that they do not stick to each other.
6. And then call everyone to the table, drink tea and take a sample, set out sour cream, honey or sour cream for your guests so that they have something to dip into. Bon appetit!
Cooking pancakes with boiling water
Now let's make the dough and brew it with boiling water, this can be prepared very quickly and without much hassle, especially when eating detailed description all actions with voice acting.
Pancakes with milk (delicious recipe without eggs)
In the last post I already gave you an option without adding chicken eggs, but there it was completely different. This time I want to show you how to make it using ready-made pancake flour. Let me tell you a secret, quick cooking sometimes also comes in handy when you want something tasty right away.
We will need:
- Pancake flour - 500 g
- Water - 2 tbsp.
- Milk - 2 tbsp.
Cooking method:
1. Take flour and pour it into the container in which you will make the dough. Be sure to read the instructions on the back and check the release date and expiration date before following the step-by-step steps.
2. Now pour milk into the flour and mix thoroughly until smooth. Then begin to gradually pour in the milk in a stream while stirring. You will get the same consistency as in this photo.
3. The fun part remains, turn on the stove and heat the frying pan until it glows, then use a ladle to scoop out the liquid and distribute it evenly over the surface of the frying pan. Wow, look at the bubbles that started running.
4. Then throw the pancake so that it turns over in the air. Of course, this is difficult to do, but this is how real masters bake, I usually turn it over with a spatula, it’s more convenient for me, how do you do it?
5. And here they are, the ruddy little darlings are ready, just waiting to be swept off the plate. Serve with a good mood and a smile on your face.
Pancakes cooked with milk according to the classic recipe
Now we will bake from whole grain flour, according to the traditional recipe. This kind of baking is very healthy, I have the properties of flour, of course fried foods do not provide any special benefit.
In turn, this is also a custard version, in which boiling water is necessarily added to the dough.
We will need:
- Egg - 3 pcs.
- Milk - 0.5 l
- Sugar - 3-4 tbsp
- Salt - 1 pinch
- Soda - 1 pinch
- Flour - 8 tbsp (whole grain)
- Vegetable oil - 2 tbsp
- Boiling water - 1 tbsp.
Cooking method:
1. Break eggs into a large cup, add salt, sugar and soda. Beat everything thoroughly with a hand whisk until slightly foamy. Then add one second part of milk and stir.
2. After this, take the flour sifted through a sieve and place it with these ingredients. Stir, you should get a dough like pancakes. Let it sit at room temperature for 30 minutes with the lid closed.
3. Next, you need to liquefy the mixture, pour in a little milk, then stir and pour in again. So, until all the necessary milk is gone. Then boil the kettle and pour boiling water over this resulting mixture. Add vegetable oil and stir everything again.
4. Now fry the pancakes in a frying pan with a thick bottom until cooked on both sides until beautifully golden brown on the edges.
And remember that you need to use up the dough to the last drop so that you get a lot of round goodies.
Advice! Be sure to taste the first pancake; if desired, you can add more salt or sugar.
5. Serve them brushed with butter or doused with sweet fruit syrup along with fruits and berries. Bon appetit!
Openwork pancakes made from milk and kefir (they come out with a hole and thin)
Do you want to captivate all your guests with the originality and festive appearance of this delicacy. Then present them with lace pancakes in the shape of hearts or some other patterns. The idea is quite simple and very interesting, but it is already in great demand among everyone who wants to turn an ordinary dessert into incredible creations.
I suggest you take the dough recipe for kefir and milk, and then divide it into two parts and add cocoa powder to one part for color.
We will need:
- pancake ready dough
- bottles - 2 pcs.
- pan
- vegetable oil for lubrication
Cooking method:
1. So, I hope you have found and prepared any recipe, add a couple of spoons of cocoa powder to one bowl and mix thoroughly.
2. Now you need to fill the cooking bottles with liquid.
3. Heat a frying pan over medium heat, grease it with oil and start creating. Draw any pattern in the shape of a butterfly, heart, napkin, snowflakes, cobwebs, geometric shapes, etc.
4. Remember that these pancakes bake very quickly. Therefore, do everything actively, the main thing is not to be afraid to apply anything with dough and then everything will definitely work out.
5. Look, it turned out to be a flower. Turn the products over to the other side using a spatula, and be careful not to tear anything.
6. Then put it on plates and call your tasters, even the cat will be delighted).
Video on how to cook holey pancakes with boiling water quite quickly
Do you want to learn how to do this so that the pancakes turn out quite beautiful, tasty and not rubbery? And they also had a golden crispy edge, get acquainted with the secrets from this blogger, the exact proportions are given here and the result turned out to be unsurpassedly tasty and appetizing. Probably because this simple version of the housewife was inherited from her grandmother.
Old Russian recipe for pancakes without soda using yeast
You want this dessert to just melt in your mouth and look super pretty on the plate. Then do it exactly yeast pancakes. Remember, we did something like this, but the dough had to rise 3 times, and this was an obstacle for many. This option will instant cooking, so I advise you to try).
We will need:
- milk - 0.5 l
- dry yeast - 1 tsp
- sour cream - 50 ml
- flour - 250 g
- salt -0.5 tsp
- sugar - 2.5 tbsp
- egg - 1 pc.
Cooking method:
1. Sift flour into a cup through a sieve. Add dry yeast and stir.
2. Then immediately pour in the prepared milk, it should be heated and warm. Whisk.
Important! Pour in the milk in a thin stream, using a whisk to prevent lumps from forming.
You will notice that it immediately begins to bubble. Then add granulated sugar, salt and sour cream. Break the egg.
3. Now let the dough rest and rise well. Cover it with film or a towel and place it in a warm place; you can speed up this process and place the container in a pan with warm water, or use a slow cooker for 20 minutes at a temperature of 40 degrees.
4. After the dough has risen, stir it with a ladle and start baking pancakes in a well-heated frying pan. Lubricate it with vegetable oil at the very beginning so that the first pancake is not lumpy.
When frying, bubbles will appear that will deftly burst before your eyes. Superbly simple!
Important! If it suddenly happens that your goodies don’t spread well in the pan, the dough turns out thick and you don’t know what to do, then add water or milk to the dough, stir thoroughly and continue baking.
5. That’s all, quite simply and easily we baked a bunch of delicious sunshine and now you can treat everyone to Maslenitsa. Brush with melted butter to prevent them from sticking to each other.
6. Beauty, of course appearance different from usual yeast-free options. So check it out and taste it! Bon appetit!
Recipe for thin milk pancakes with baking powder
If you want to introduce experiments into your life, nothing complicated or incomprehensible, let’s replace regular baking soda with secret ingredient, guessed which one, I think yes!
We will need:
- milk 2.5% - 700 ml
- chicken eggs - 2 pcs.
- granulated sugar - 2 tbsp. l.
- salt - 1 tsp.
- flour - 2 tbsp.
- baking powder - 1 pack
- Sunflower oil - 2 tbsp.
- water - 100 ml
Cooking method:
1. Let's get started, the procedure will be approximately the same as in the second version of this note. Add eggs, sugar and salt to warm milk. Stir and add flour and baking powder. Then pour in the vegetable oil and mix again.
2. Now make the dough, pour boiling water, and boiling water.
3. Grease a hot frying pan with butter, and then spread the dough over the surface in the form of a circle. Fry until cooked on both sides, turn over with a knife or spatula.
4. This is such a ruddy batch of delicious creations. Serve with sour cream and sweet tea, or you can boil
Recipe for pancakes with sour milk
A universal option that can be made every day; this time we will not add any yeast, baking soda or baking powder. Let's try to do without all these ingredients.
And you know, there’s another trick, I discovered it quite recently, I somehow took it and separated the whites from the yolks. And I beat them separately, it turned out incredibly tasty and savory, I don’t know what this property gives if you do it this way, but it seemed to me that it only got better).
We will need:
- Eggs (selected) 3 pcs.
- Sour milk - 500 ml.
- Flour - 200 g
- Butter – 100g
- Sugar - 2 tbsp. l
- Salt - ½ tsp
Cooking method:
1. Separate the whites from the yolks. Then first beat the whites with a mixer until foamy, add half a teaspoon of salt and continue beating.
2. Place three yolks, two tablespoons of sugar in another container, mix with a spoon and pour in warm sour milk, you can also take regular, not sour milk and stir.
3. Pour flour into the yolk mixture, mix thoroughly and quickly with a whisk.
5. Now all that remains is to add the whipped whites and mix everything again with a regular spatula or tablespoon.
6. Now let's bake, grease the frying pan with butter, pour a ladle of prepared pancake dough and distribute it evenly over the surface.
7. Then turn over to the other side, remember that the first side takes longer to bake than the second. Decorate with berries and eat to your health!
That's all for me, dear friends. Bake with pleasure and good mood. Good luck and success to everyone! All the best. Bye!