It's better to make pancakes. Video on how to make delicious pancakes
Pancakes- one of the most favorite dishes of many people. Despite the simple recipe and quick preparation, pancakes will always be popular. The filling is of great importance, because it gives even more pleasant taste and pleasure.
Recipe. How to make pancake dough?
For the test we need:
Milk, 0.5 l.;
Eggs, 2 pcs.;
Flour, 1 tbsp.;
Sugar, 1 tbsp;
Salt, 1/2 tsp.
1. Prepare all ingredients. Remove milk and eggs from the refrigerator in advance so they are at room temperature while cooking.
2. Mix eggs, salt and sugar.
3. Add milk and whisk thoroughly.
4. Sift the flour through a sieve and start adding little by little to our mass. When adding, mix well to avoid lumps.
ATTENTION! Add flour until the mass is like liquid sour cream.
5. Heat a frying pan over medium or even low heat and coat it with vegetable oil.
6. Let's fry pancakes! Using a ladle, pour the dough into the frying pan in portions. Hold the pan so that the dough spreads over the entire surface.
7. After 2-3 minutes, turn it over. You can use a wooden spatula for this. Bake for another 3 minutes.
8. When both sides are ready, place them on a plate!
And now, your pancakes are ready!
VIDEO. How to make pancakes at home?
Recipe. How to make pancakes on water?
Pancakes made with water are considered more dietary than those made with kefir or milk. So what do we need:
Water, 1 tbsp.;
Eggs, 1 pc.;
Flour, 1 tbsp.;
Vegetable oil, 3 tbsp;
Sugar, 1 tbsp;
Salt, 1/2 tsp.
1. Break 1 egg into a bowl, add sugar and salt.
2. Mix thoroughly and add flour and water. Mix again, it is better to use a mixer, until smooth. We try to make sure there are no lumps.
3. Add one spoon of vegetable oil so that the pancakes do not stick to the pan when cooking.
4. Turn on the stove to medium heat and place the frying pan there. Lubricate it with vegetable oil.
5. Pour the dough into a ladle and try to ensure that it covers the entire surface of the pan. Fry on both sides for several minutes.
Soon all your pancakes will be ready!
VIDEO. How to make pancakes on water?
Recipe. How to make pancakes with kefir?
When preparing pancakes with kefir, we need a little more ingredients:
Starch, 4 tbsp;
Flour, 8 tbsp.;
Sugar, 1 tbsp;
Soda, 1/2 tsp;
Vegetable oil, 3 tbsp;
Salt, 1/2 tsp.
Let's get started! Step-by-step instructions.
1. Take the eggs, break them and separate the yolk from the white. Add sugar to the yolks and mix (you can use a mixer).
2. Add soda to kefir, mix and set aside for a few minutes.
3. Let's return to the beaten yolks. Add starch and flour there and start mixing well, adding a little kefir. Bring to a smooth mass.
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 it's traditional Russian pancakes they were baked from thick yeast dough and 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, in the fresh pancake dough no baking powder is used, 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.
I would like to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes Although thin, they are quite dense, making them ideal for making filled pancakes. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.
Ingredients
- milk 500 g (ml)
- eggs 3 pcs.
- flour 200 g
- butter (or vegetable) 30 g (2 tbsp. spoons)
- sugar 30 g (2 tbsp. spoons)
- salt 2-3 g (1/2 teaspoon)
From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.
Preparation
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 mixture 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 quite thick now 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 is in a hot frying pan that we get porous pancakes with holes, and 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 turns out to be completely invisible.
Depending on the heat of your burner, it may take different times to fry 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. Bon appetit!
Pancakes are the most versatile dish. They can be made sweet and thin - served for breakfast, or fluffy with meat or cabbage - served for lunch. We will tell you how to cook pancakes in various ways, and with any filling you like, diversifying the family menu.
What you will need:
- eggs - 3 pcs;
- salt - 8 g;
- baking flour - 0.1 kg;
- milk - 0.7 l;
- granulated sugar - 45 g:
- oil drain - 20 gr;
- The oil for frying has no flavor.
Actions:
- Break the raw eggs into a deep bowl and beat them by hand using a fork or whisk.
- Divide the milk into two halves. Add the first one to the eggs and mix.
- Cut a piece of butter and melt it in the microwave. After that, add it to the rest of the ingredients.
- Slowly pour in the sifted flour, making sure no lumps appear.
- Add the remaining milk, stirring with a spoon. This is how we make pancake dough.
- We treat a special frying pan for pancakes with any vegetable oil. We do this with a pastry brush. Scoop out the batter. It is necessary to take no more than half a ladle, so the pancakes will come out thinner.
- Distribute it over the entire surface of the dish and fry on both sides, 1.5 minutes on each side.
- Place the resulting pancakes in a stack. If desired, grease each one with butter and sprinkle with granulated sugar.
From choux pastry in boiling water
Pancakes made with choux pastry turn out very soft, thin and tender.
Grocery list:
- boiling water - 200 ml;
- milk - 0.5 l;
- baking powder - 10 g;
- vegetable oil - 90 ml;
- 2 tablespoons eggs;
- vanilla - 4 g;
- flour - 0.22 kg;
- powdered sugar - 50 gr.
Action algorithm:
- Combine raw chicken eggs, powdered sugar and vanilla in a deep bowl. Beat the mixture with a whisk.
- Pour milk over eggs.
- Before use, the flour must be processed with a sieve, and then poured into the main products along with baking powder.
- It turned out to be a liquid dough.
- Now pour boiling water into it and immediately stir with a spoon or whisk. The whole secret of such pancakes lies in boiling water.
- The result is a mass with many bubbles, and when fried, the dish will come out delicate and very thin.
- Pour vegetable oil into the dough.
- All that remains is to fry the pancakes in a frying pan with a thick bottom, so there is a greater chance that they will not burn.
- The resulting product can be rolled into an envelope and poured with condensed milk. Bon appetit!
With sour milk
If the milk in the refrigerator has been a little too cold, don’t throw it away right away. Cook pancakes with it.
Ingredients:
- first grade flour - 0.25 kg;
- one egg;
- sour milk - 0.5 l;
- salt and sugar to taste;
- non-fragrant oil - 50 ml.
Actions:
- Break the eggs and separately turn them into a homogeneous yellow mass.
- Pour sugar and salt into them, pour milk.
- Without ceasing to stir, slowly add the sifted flour, add 25 ml of non-fragrant oil.
- Mix the resulting dough with a mixer.
- Place a frying pan on the fire and sprinkle oil on the bottom.
- Once the pan is hot, we begin the frying process.
Thin pancakes with holes
List of ingredients:
- two eggs;
- lemon juice - 10 ml;
- granulated sugar - 50 g;
- cow's milk - 0.5 l;
- vegetable oil - 80 ml;
- soda - 12 gr.
Actions:
- Mix raw eggs and sugar, beat by hand until white foam appears.
- Pour in vegetable oil and milk, mix with a spoon.
- Pass the flour through a sieve and add to the bulk of the ingredients.
- Pour baking soda separately and pour lemon juice over it, this way you get slaked soda, which helps you get patterned pancakes. Add it to the dough.
- Heat the frying pan strongly, after greasing it with oil using a brush.
- Scoop out the dough with a ladle. It should fill no more than half of the ladle.
- Pour into the pan and distribute evenly over the entire surface.
- Fry for a minute on each side.
- Thus, we have a stack of fragrant, piping hot pancakes.
- Grease them with butter or cream and serve.
No added soda
Housewives usually add soda to the pancake dough. We found out that even without soda you get a tasty and fluffy treat.
You will need:
- first grade flour - 260 g;
- two chicken eggs;
- salt - 5 g;
- sugar to taste;
- milk – 1/2 l.
Actions:
- Process a mixture of raw eggs, sugar, milk and salt in a food processor. The same process can be done with a mixer or a regular whisk.
- Pour the mixture into a deep cup and gradually add flour.
- To make it more filling, you can cut off a piece of butter, soften it and add it to the pancake dough.
- Heat the frying pan thoroughly and grease its bottom with vegetable oil.
- Scoop out the dough and start baking thin pancakes.
- It is best to serve hot items.
Diet recipe
If you are watching your weight or fasting, make delicious diet pancakes for breakfast. For them it is not at all necessary to take wheat flour.
Basic components:
- oat flakes - 160 g;
- water - 0.5 l;
- milk - 0.5 l;
- one egg;
- salt;
- granulated sugar - 15 gr.
Cooking secrets:
- First cook the oatmeal. To do this, pour the cereal into a saucepan and fill it with a solution of water and milk.
- As soon as the porridge is ready, process it with a blender so that the flakes are completely crushed into cereal.
- Add sugar and salt to them and break one egg.
- The result is a homogeneous dough without extra calories.
- Start frying the dish in a hot frying pan.
- To prevent the pancakes from burning, use olive oil.
Thick pancakes with kefir
At Maslenitsa, thick pancakes are traditionally considered the main dish. This dish takes much less time.
You will need:
- salt - 5 g;
- a pinch of citric acid;
- kefir - 0.5 l;
- soda - 4 g;
- wheat flour - 300 gr;
- non-fragrant oil - 50 g;
- three eggs;
- vanillin - 2 gr.
Action algorithm:
- Pour sugar, soda, vanillin, citric acid and salt into a bowl with flour.
- Remove the kefir from the refrigerator and heat it on the stove or in the microwave until warm. Pour it over the broken eggs and whisk.
- Pour vegetable oil into the resulting mass.
- Pour the mixture into the dry flour mixture, stirring constantly. Make sure there are no lumps.
- Leave the dough in the kitchen for half an hour.
- Heat the frying pan and sprinkle the bottom with oil.
- For thick pancakes, take a full ladle of dough. After baking, you should end up with a layer half a centimeter thick.
- It is fried for three minutes on each side.
How to make with cognac
If you think pancakes are a simple and boring dish, then you are wrong. Prepare pancakes with cognac, use chocolate or fruit as a filling, and get a delicious, delicious dish.
Basic components:
- sugar - 25 g;
- milk - 200 ml;
- salt - 4 g;
- cognac - 20 g;
- one egg;
- flour - 230 gr;
- olive oil - 40 gr.
Cooking method:
- Combine the egg mass with sugar and salt. Whisk.
- Gradually pour in the milk, and then add the processed and crushed flour.
- Whisk the mixture all the time with a fork or whisk.
- Pour cognac and olive oil. So we got pancake dough with cognac.
- Now we proceed according to the standard scheme: heat the frying pan on the stove, grease its surface with oil with a brush.
- We take half a ladle - you need to get thin lacy pancakes.
- Fry each layer for 3 minutes.
- Enjoy the pleasant aroma and tart taste of the prepared food!
With mineral water and kefir
Another option for making bubbly soft pancakes.
Product composition:
- a pinch of salt;
- sparkling mineral water - 0.2 l;
- two eggs;
- sugar - granulated - 50 g;
- kefir - 0.2 l;
- non-fragrant oil - 30 ml;
- soda - 5 g;
- first grade flour - 130 gr.
How to cook thin kefir pancakes with holes:
- Add soda to kefir.
- Process the flour using a sieve, discarding lumps and small debris.
- Combine eggs with sugar and turn them into white foam.
- Add salt and continue whisking.
- Pour in kefir and soda.
- Add vegetable oil and mineral water.
- Add processed flour.
- After each addition of a new product, thoroughly beat the entire mixture.
- Place the resulting homogeneous dough in a warm place for 20 minutes.
- Take a frying pan with a thick bottom and a non-stick coating, heat it, coat it with vegetable oil and begin the frying process.
- If the dough is too viscous and thick, pour in a little more mineral water.
Pancakes with milk
Pancakes are a variation of American pancakes. In their shape they are more like pancakes. They are never made thin like our pancakes. But the filling can be put inside such a product. Incredibly delicious!
Main products:
- two chicken eggs;
- a pinch of vanillin;
- milk - 0.24 l;
- flour - 0.24 kg;
- condensed milk for filling;
- baking powder - 10 g;
- granulated sugar - 60 gr.
Cooking process:
- Heat the milk, but do not bring it to a boil.
- Pour it into the broken chicken eggs and whisk.
- Sift first grade flour and add to the main ingredients.
- Add vanilla and baking powder, stirring all the time with a fork.
- The batter should be thicker than for regular pancakes, approximately like sour cream.
- Preheat the pancake maker. There is no need to add oil. The American version is baked in a dry frying pan.
- Scoop out the dough with a tablespoon. For one pancake, you need to place 3 spoons in the center of the pancake pan.
- Distribute the dough evenly over the entire surface of the pan.
- Cook until bubbles appear and turn over to the other side.
You will need:
- five chicken eggs;
- flour - 260 gr;
- milk - 1 l;
- sugar - 50 g;
- soda - 10 g;
- salt - 12 g;
- a handful of breadcrumbs;
- vegetable oil - 25 g;
- cheese and ham 300 grams each as a filling option.
Step-by-step instruction:
- Break four eggs into a separate bowl, pour in milk, add salt, processed flour, sugar, soda and add vegetable oil. Mix.
- You will get a runny batter for pancakes.
- Take half a ladle and pour into a hot frying pan with a little vegetable oil.
- Use all the batter to make a stack of crispy pancakes.
- Cut the ham into strips, pass the hard cheese through a grater.
- Take some of the filling and put it in the middle of the pancake, wrap it in a tube.
- Separately, break the fifth egg into a cup.
- Dip the tubes first in the beaten egg and then in breadcrumbs.
- Cover the dish in the refrigerator for half an hour.
- After this, treat the cold tubes again with egg and breadcrumbs.
- Pour a little oil into the frying pan and fry each tube for a minute.
- It turned out to be a delicious aromatic dish for lunch. Bon appetit!
Pancakes can be a decoration for a festive table and an excellent everyday breakfast; a children’s menu is unlikely to be complete without them, and Maslenitsa is completely unimaginable. How to cook pancakes? There are several recipes for preparing this dish. In addition, pancakes can be savored solo or make a delicious “wrapper” for delicacies.
How to cook pancakes with milk
All recipes for making pancakes with milk use approximately the same products, but even slight variations and differences in frying technology can affect the final result. Pancakes with milk are a kind of classic of the genre. In addition to one liter of this product, the dough contains the following ingredients:
- chicken eggs – 3 pcs;
- flour – 300 g;
- granulated sugar – 3-4 tbsp. l.;
- baking powder – 2 tsp;
- salt - a pinch;
- vegetable oil – 3 tbsp. l.
Preparation:
- It is convenient to use a deep bowl to knead the dough. You need to break eggs into it and grind them with sugar. It is not necessary to be zealous, because fluffy foam is not appropriate here. You can beat the mixture with a whisk, blender or mixer.
- Pour milk in a thin stream. It can be reheated, but should not be boiled or heated to too high a temperature. In this case, the added flour will form a hard lump.
- To make the pancakes thin and tender, you can sift the flour directly into the egg mixture. There is no need to interrupt the beating process. You need to continue this until all the lumps disappear.
- Add salt, baking powder and vegetable oil. The last component will prevent the pancakes from sticking to the hot surface.
- The frying pan needs to be well heated and greased with sunflower oil. You only need a little bit of it to just eliminate the dryness of the vessel.
- Then use a ladle to scoop up the batter and gradually pour it into the pan, turning it so that the liquid spreads evenly along the bottom.
- Pancakes need to be fried on both sides until golden brown.
- Each prepared pancake needs to be greased with butter.
How to cook pancakes with kefir
Delicious pancakes are also made with kefir. Many people believe that they are inferior to their “dairy” counterparts, as they turn out thick and greasy.
In fact, to prevent kefir pancakes from becoming lumpy, you need to know not only the correct recipe, but also some tricks for preparing this dish.
Required Ingredients to prepare pancakes with kefir:
- kefir – 3 tbsp.;
- chicken eggs – 2 pcs;
- flour – 8 tbsp. l.;
- starch - 4 tbsp. l.;
- granulated sugar – 2 tbsp. l.;
- salt – 0.5 tsp;
- soda – 0.5 tsp.
How to cook:
- Pour kefir into a bowl and pour soda into it. Leave the ingredients for a few minutes.
- At this time, in another container, mix the yolks with sugar and beat well by hand or using the appropriate technique. After this, add flour and starch, without ceasing to stir the mass diligently.
- Add kefir to the prepared mixture in small portions, stirring the dough first with a spoon and then with a mixer until smooth. Then you need to add the whipped egg whites, salt and butter.
- You can start frying. It is best to stack the finished pancakes.
The taste of “kefir” pancakes is not inferior to their relatives made with milk. They turn out more satisfying and go better with various fillings.
How to cook pancakes with water
Even if there is no suitable fermented milk base for the dough in the refrigerator, and you can’t imagine the upcoming dinner without pancakes, you can cook them using ordinary boiled water.
Products, necessary for cooking pancakes on water:
- water – 0.5 l;
- chicken eggs – 3 pcs;
- granulated sugar – 2 tbsp. l.;
- flour – 2 tbsp. ;
- vinegar – 1 tsp;
- salt - a pinch.
Process:
- Kneading begins, as in previous recipes, with eggs. They need to be broken into a deep bowl and whisked.
- Then you need to pour in water and mix the mass thoroughly.
- Salt, sugar and soda slaked with vinegar are added to it. Mix everything thoroughly again.
- Then you can add flour without ceasing to stir the mass. The dough is ready!
Although you can also add a couple of tablespoons of vegetable oil to it. Or replace this ingredient with lard - you need to grease the pan with it before each pancake.
This recipe makes pancakes thin and tender. The effect can be enhanced by periodically stirring the dough, which will provide it with good oxygen saturation. To do this, you need to scoop the dough and pour it back into the bowl.
How to cook pancakes with yeast
Pancakes are an old Slavic dish. It was not only considered a tasty and satisfying meal, but also symbolic. After all, the pancake is round, warm and pleasant, like the sun. The nutritious product was held in high esteem not only by our ancestors. Modern residents of megacities also enjoy pancakes with pleasure. And there are a lot of cooking options, one of which is based on yeast.
Those who decide to cook pancakes with yeast should pay attention to ensure that they are fresh. This will be confirmed by their pleasant aroma, as well as by the starchy coating that immediately appears after rubbing them with your finger.
In addition to one packet of yeast, the following products are required:
- flour – 400 g;
- milk – 0.5 tbsp;
- egg – 1 piece;
- vegetable oil – 2 tbsp. l.;
- sugar – 1 tsp;
- salt – 1 tsp.
How to cook:
Cooking real yeast pancakes begins with dough. This is a batter made from flour and milk.
- Most of the milk needs to be heated to a temperature of 40 degrees. Then you need to add the yeast, while stirring the milk until it is completely dissolved.
- Next, flour and sugar are added. The mass is stirred again so that there are no lumps.
- The prepared dough should have a consistency similar to sour cream. It should be placed in a warm place, covered with a napkin or towel for half an hour. During this time it will rise several times. While the dough is rising, it is important that the kitchen has a consistently warm temperature and no drafts.
- You need to add the remaining sugar and butter to the risen dough. Mix everything thoroughly.
- Then beat in the egg and start using the whisk again until the dough becomes homogeneous.
- Milk is added to this mass, which will make the consistency similar to kefir. The dough should be left for another half hour in a secluded place.
After this, you can start frying in a hot and oiled frying pan.
How to cook pancakes without eggs. Lenten pancakes - recipe
Although Fasting plays an important role in the life of every Christian, this does not mean that at this time you need to give up your favorite pancakes. Unless, of course, they are prepared according to a special Lenten recipe.
This method of preparation makes the dough literally stick to its word of honor, because there are pancakes without milk, eggs and other quick ingredients. However, this does not in any way affect their deliciousness and satiety. Such recipes can be used by those who watch their figure, but do not want to give up their favorite delicacy.
For eggless pancakes you will need the following products:
- milk – 400 g;
- water – 450 g;
- flour – 300 g;
- granulated sugar – 4 tsp;
- salt – 1 tsp. l.;
- slaked soda with vinegar - 1 tsp;
- butter – 60 g.
Preparation:
- Beat 100 g of water, milk, salt, sugar, flour and soda with a mixer or whisk. To give the product airiness, it is advisable to sift the flour.
- Then add melted butter, as well as about 200 g of cooled boiled water and boiling water.
- Mix the mixture thoroughly and begin working directly at the stove.
This recipe is very simple. Minimal time and food costs allow you to prepare an excellent snack or “independent” dish. But still, with this composition, it does not qualify as a Lenten meal. In order to eat pancakes without violating church prohibitions, the dairy component must be excluded from the recipe.
Lenten pancakes with soda
Lenten pancakes can be prepared with soda (sweet water or mineral water). For this you need the following ingredients:
- highly carbonated water – 1 tbsp.;
- mukat – 1 tbsp;
- boiling water – 1 tbsp.;
- vegetable oil – 2 tbsp. l.;
- granulated sugar – 1 tbsp. l.;
- salt - a pinch.
What to do:
- The process of kneading dough begins with sifting the flour.
- You need to add salt and sugar to it, then fill it with soda and leave it in a covered container for half an hour.
- After this time, you need to pour a glass of boiling water and vegetable oil into the mixture.
- Mix everything thoroughly, the dough is ready for baking.
- These pancakes are fried just like regular ones.
How to cook thin, thick, openwork, fluffy, hole-in-the-hole pancakes
The recipes listed above make it possible to prepare pancakes of different density and appearance. With milk they turn out thin, but if you try hard and strictly follow the recipe, then a slight thickness can be achieved using a kefir base.
Lovers of thick pancakes, similar in taste to pancakes, will also have to stock up on kefir to prepare the delicacy.
To make the dish fluffy and airy, during the cooking process you need to separate the whites from the yolks. To make pancakes with a hole, the basic recipe is with warm milk.
Openwork pancakes can become a real masterpiece. They require a certain skill, patience and a great desire to surprise your beloved husband or child. Any recipe can be used for preparation, but it is better to stick to the classic first cooking option.
The prepared pancake mixture should be placed in something similar to a pastry syringe. You can make it yourself from available materials.
A ketchup bottle or a regular plastic bottle with a hole cut in the cap will do. You can also use a milk carton with a neatly cut corner.
The dough is poured into the selected container and a pattern is quickly drawn on a heated frying pan. First you need to complete the contours, and then fill in the middle. The “picture” must be fried on both sides, carefully turning over with a spatula.
There can be a lot of image ideas. For example, you can “draw” an openwork heart for your loved one, bake pancake flowers for your daughter, and create a car in a frying pan for your son. It is important to involve imagination and diligence in the process.
For those who like pancakes with jam, preserves, honey, you can cook pancakes with holes. The filler will flow into the small holes and make the taste of the dish even more rich.
Such “pores” are obtained if the dough is well saturated with oxygen. To do this, you need to add slaked soda or baking powder to it, and also do not forget to stir the mass.
How to cook pancakes with cottage cheese, meat, minced meat
You can wrap the filling in both thin and thick pancakes. Many people remember the taste from childhood - pancakes with cottage cheese. This filling is very easy to prepare. To do this, mix cottage cheese with sugar and raisins.
You need to add ingredients according to your taste - some people like it sweeter, while others don’t allow themselves to go wild.
Before combining cottage cheese with raisins, the latter must be thoroughly rinsed and allowed to soak in hot water for several minutes. You can add vanilla sugar. It will add a soft and unobtrusive aroma to the dish.
The prepared filling is placed in the middle of the pancake. The “wrapper” is then folded like an envelope or rolled up like a roll. In the second case, the filling needs to be laid out more towards one of the edges, freeing up the space opposite. This will allow you to roll the roll well, and the filling will be symmetrically located in the pancake.
If you want to cook pancakes with meat, you need to boil and cool the beef. During the cooking process, you need to salt it, add a little allspice and a bay leaf. The meat must be chopped with a knife or using a blender. Add onion rings fried until golden brown to the meat mixture. Then the filling can be wrapped in a pancake.
You can stuff pancakes. In this case, any low-fat minced meat can be used as a filling: chicken, beef, etc. It's easy to prepare. Sauté finely chopped onion in sunflower oil in a frying pan. You can add a couple of cloves of garlic and herbs. Next you need to add the minced meat and fry it until cooked. Let the filling cool to make it easier to wrap it in pancakes.
It is noteworthy that pancakes need to be fried on only one side if a meat product is to be wrapped in them. When the filling is placed, the pancake envelopes are fried in vegetable oil until crispy.