Proven recipes for pancakes on milk: how to prepare pancakes in milk correctly and tasty

Pancakes on milk: the principles of cooking

most common prescription used by housewives - is pancakes with milk. Pancakes are light, thin and very tasty. Most often for their preparation use wheat flour, but you can take buckwheat or oatmeal.

The very thickness of pancakes will depend on the flour used. As a rule, thin pancakes on milk are well obtained from wheat flour. Here, too much depends on the quality of this flour, so it is desirable to take fine grinding and premium products. If you use flour of second grade or flour with bran, then the pancakes will turn out to be thicker and more sumptuous.

The finest pancakes are obtained from oatmeal or buckwheat flour. You can experiment - try to prepare pancakes with milk from a mixture of different varieties of flour.

Pancakes with milk can also be prepared with yeast or without. Without the yeast, the cooking option requires adding baking soda or a baking powder to the dough. And when the dough reaches the necessary consistency, you can bake pancakes. Do not worry, it is rare for someone to get the first time to bake the perfect pancake.

Already with the third or fourth attempt you will necessarily have accurate and even pancakes. When you pour the dough into a frying pan, keep it under a slope and make circular motions. So the dough can evenly distribute over the entire surface of the bottom of the dishes.

After the bottom side of the pancake is browned, it is padded with a spatula and turned over to the other side. The process of roasting pancakes is on each side until the appearance of golden color.

Yes, still, bake pancakes should be on a heated frying pan, which is pre-lubricated with butter or vegetable oil.

When the pancake is ready, be sure to put a piece of butter on it. Then it will become even more elastic and gentle.

Serve pancakes made on milk with sour cream, sugar, honey or jam. Of course you can wrap in pancakes any stuffing: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and eggs, smoked chicken or salmon or any sweet fillings.

Pancakes in milk: preparation of dishes and products

What type of dishes to use when cooking pancakes on milk? In general, the success of cooking in many ways depends on this. It is best to take a cast-iron frying pan for baking. If it is not available, another frying pan is suitable, if only it had a thick bottom and non-stick coating.

Of course, what size pancakes do you want to get, such a diameter and should be at the frying pan. In addition, a bowl for kneading dough, a scoop, a scoop, a fork or a whisk, a knife and a brush for lubricating the bottom and walls of the frying pan will be required from the dishes.

Well, when you have a mixer handy, then you can more quickly and easily stir the batter by breaking all the lumps.

From the preparation of products, you can list the following: sifting flour, measuring the right amount of sugar, other bulk products and salt. Milk itself is better to warm up.

If you use yeast, dilute them in a small amount of warm water or milk. Melt butter in advance.

Recipes of pancakes on milk

Recipe № 1: Pancakes on milk

Milk made pancakes are very light and thin, you can eat them with sour cream, honey or wrap any stuffing in them. The recipe uses flour, sugar, eggs, salt and milk.

How to prepare:

1. Milk - half liter;
2. Three eggs of chicken;
3. One-and-a-half cups of flour;
4. Sugar - half or one tablespoon;
5. Salt - half a teaspoon;
6. Vegetable oil - 15-30 ml.

How to cook:

We break eggs into a deep bowl and whisk with a fork. We pour half of the milk. Add sugar and salt to the mixture. All carefully mix. The amount of sugar depends on the filling with pancakes.

For sugar sweet pancakes, you can add a little more, and for meat and salty sugar fillings, respectively, should be less.

Sift flour and gradually pour into the milk-egg mixture. Flour all at once it is better not to pour out - you need to look at the consistency.

Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add a little more flour. The dough should have a consistency of liquid sour cream. The dough should be moderately liquid, but not watery. In too thick dough, you can add more milk, and in liquid - flour.

In the finished dough, add the vegetable oil. If you add butter, the pancakes will turn ruddy and porous.

Heat the frying pan with butter and start frying pancakes with milk.

When pouring the dough, the frying pan should be kept tilted and circularly distributed evenly. You should do everything quickly. Fry the pancake until golden brown and turn over. If the pancakes are torn, then there is not enough flour - too thin.

Recipe № 2: Pancakes on milk "Openwork"

Such pancakes in milk turn out to be delicate, delicate and delicate. In the recipe, in addition to the main ingredients, a little soda and kefir are used - these ingredients make pancakes airy.

What you need from the products:

1. One and a half cups of flour;
2. Sugar - 1 tablespoon;
3. Eggs - 2 pieces;
4. Salt - half a teaspoon;
5. A glass of milk;
6. Half a liter of kefir;
7. 1 teaspoon of soda;
8. Vegetable oil.

Method of preparation:

Kefir pour into a saucepan and warm it up a little. We break into yogurt eggs, add sugar and salt. All carefully mix, add soda. Then pour in the flour and mix everything with a mixer. Komochkov in the test should not be. Dough consistency should look like thick sour cream.

Milk bring to a boil and start pouring into the dough in a thin trickle, stirring constantly. In too liquid dough, you can add a little more flour. Then add 15-30 ml.vegetable oil and once again we mix everything. Bake pancakes better on a cast-iron frying pan. We heat the frying pan with butter and start baking pancakes with milk.

Recipe # 3: Pancakes on milk with starch and vanillin

You can prepare thin and delicious pancakes with milk on this recipe. The recipe is so successful that it is not recommended to change the proportions. Fry pancakes very quickly - 1 minute on each side.

Required Ingredients:

1. Half a liter of milk;
2. Four tablespoons of potato starch( without a slide);
3. 4 tbsp.l.flour( with a slide);
4. 4 eggs;
5. Salt and sugar - to taste;
6. Vanillin - to taste;
7. 30-45 ml of vegetable oil.

How to cook:

Mix flour, salt, sugar, starch and vanillin. Milk is heated. We break eggs and infuse a thin trickle of milk. All thoroughly mix and add oil. Leave the dough for 20 minutes. Frying pan heat and lubricate with butter. The dough should be poured so that it evenly covers the surface of the frying pan with a thin layer.

Since the starch sinks to the bottom, it is recommended to mix the dough before each scoop. Even if it seems that the dough is liquid, you do not need to add flour. Pancakes should turn out to be very thin and "lacy".

Such pancakes can be stuffed with smoked chicken or fish, cottage cheese with raisins or garlic-cheese mixture. There are many options.

Recipe № 4: Pancakes on milk "Brewed" with yoghurt

Tender pancakes with milk and yoghurt have a special structure, but they are no less delicious. The recipe uses milk, flour, sugar with salt, baking powder and milk with yoghurt. These pancakes are sure to please both adults and children.

Required products:

1. Quarter of a teaspoon of salt;
2. Sugar - 3 - 4 tbsp.l.;
3. 250 ml of boiling water;
4. One teaspoon of baking powder;
5. 8 - 9 tbsp.l.flour;
6. For 250 ml of milk and yogurt;
7. 2 eggs;
8. Butter;
9. Vegetable oil.

Method of preparation:

Beat eggs with salt and sugar. We pour in milk and yogurt, we mix everything thoroughly. Pour in the flour and mix the mixture to a homogeneous consistency. Dough for consistency should resemble sour cream. Then sprinkle the baking powder, but do not stir! Then pour in hot boiling water.

Fry the hot pan with vegetable oil and fry the pancakes on each side. Do not pour too much dough, otherwise pancakes will turn out to be thick. For each hot pancake, put a piece of butter.

Recipe # 5: Pancakes on milk and yeast

Yeast pancakes on milk are very delicious and lush. Ideal for both sweet and salty fillings.

Required Ingredients:

1. 330 gr.flour;
2. 1 large egg;
3. 20 gr. Sahara;
4. For 7 g.yeast and salt;
5. 25 gr.butter;
6. 550 ml.milk.

Preparation:

Milk is heated, cast a small part and bred yeast in it. Leave it for 10 minutes. For fresh yeast, it takes 20 minutes.

In another part of the milk, we dilute salt and sugar, then add milk with yeast. Mix everything, break the egg and add flour. We pour melted butter into the dough and beat it all with a mixer. The resulting dough should have a consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Periodically mix.

Bake pancakes on a frying pan heated with oil. The thickness of the pancakes is about 3 mm.

Recipe # 6: Pancakes in milk with yogurt

Another simple but delicious recipe for pancakes on milk. The difference between these pancakes from other recipes is the use of curdled milk.

Required Ingredients:

1. Two eggs;
2. Half a cup of sugar;
3. One and a half cups of curdled milk;
4. Half a cup of milk;
5. Teaspoon of soda;
6. A quarter teaspoon of salt;
7. Two glasses of flour;
8. 45 ml of vegetable oil.

Preparation:

Whisk eggs with sugar and salt, then pour in sour curd. We sift the flour and gradually pour it together with soda. We beat the dough with a mixer, then pour in the milk and mix everything again. Cover the container with the test napkin and leave for half an hour.

The dough is a bit thick after that, so you can add a small amount of boiled water. The consistency of dough should resemble liquid sour cream. We add vegetable oil and mix everything very well. We bake pancakes on a frying pan heated with oil on both sides.

Pancakes in milk: useful tips and secrets of the best cooks

If pancakes are constantly torn, try adding more flour to the dough. If, on the contrary, they are very dense and thick, then you need to pour a little warm milk.

If pancakes are baked for filling, it is better to fry a pancake only on one side. The filling is then spread on the fried side. The other side will brown in a frying pan or in the oven.

Common mistakes in the preparation of pancakes on milk:

1. Too intense shaking of the dough leads to the fact that pancakes can become "rubber".
2. If soda was not sufficiently repaired, the finished pancakes can have an unpleasant aftertaste.
3. It is necessary to determine the number of eggs correctly. An overabundance in the test of eggs will make pancakes like omelets or eggs, and with a lack of eggs, pancakes can fall apart.
4. To the edges of pancakes are not burned, do not need to shift sugar into the dough.
5. Too much in the butter test will make the pancakes too fat, glossy and tasteless.

How to make thin pancakes on milk: home recipe

Video channel "Anna LifeVlog".Housewife Anna, tells us how to cook thin pancakes on milk. Comparison of the three ways: harvester, blender, manually. Pancakes are thin, delicious, with holes. The secret of pancakes is not lumpy. Recipe for thin pancakes in milk.

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