How to make pancakes: 11 simple recipes

Novice housewives have difficulty making pancakes. After all the manipulations, they turn out to be dry or too thick. To cope with the task, you need to observe the proportions of the ingredients and follow the step by step instructions.

Pancakes on milk: classic

• granulated sugar - 55-60 gr.
• milk (fatty, from 3.2%) - 0.5 l.
• chicken egg - 2 pcs.
• flour - 210 gr.
• salt - 7 gr.
• butter - 60 gr.

1. Pancakes are made from room temperature ingredients. Remove butter, eggs, and milk from the refrigerator. Allow the components to lie down for 30-60 minutes.
2. Send eggs to bowl, mix with salt and granulated sugar. Beat the components with a mixer until a thick foam forms. Pour into the composition of 150 ml. milk, stir again.
3. You should not pour all the milk at once, because the thick dough is easier to knead and it turns out without lumps. Now sift the flour, introduce it to the eggs.
4. Bring the dough to homogeneity, exclude large clots. Pour in the remnants of milk, again mix the contents. Melt the butter in the microwave, add, mix.
5. The dough should turn out to be very liquid, do not be scared. Proceed to frying. Pick a frying pan with a non-stick coating, you can use a cast-iron fixture.
6. Put the dishes on the stove, heat. Dip the silicone brush in vegetable oil, then grease the pan. The action is carried out one (!) Time.
7. Scoop a little dough into the ladle, hold it in one hand. Second, raise the pan, at the same time pour the dough into the middle of the thermal appliance and roll the pancake over the entire surface with rotary actions.
8. Reduce power to a mark between average and maximum. Fry the pancake until its edges darken. Then turn over with a spatula to the other side, bring to readiness.
9. After about 2 minutes, the pancake will fry. Put it on a flat plate, grease with butter. Proceed to prepare the next portion in the same way.

Pancakes in milk with yeast

• milk fat content from 2.5% - 730 ml.
• baker's yeast - 1 pack (22-24 g.)
• egg - 3 pcs.
• flour - 280 gr.
• salt - 8 gr.
• butter - 90 gr.
• drinking water - 240 ml.
• granulated sugar - 45 g.

1. Before the main manipulations, make a dough. Heat the water to a temperature of 50 degrees, add half the sugar. Wait for the grains to dissolve, then pour in the yeast.
2. Stir the contents of the bowl for 2 minutes. After this period add 250 g. sifted flour, break the existing lumps with a whisk. Cover the dishes with dough with a towel, keep warm for 45 minutes.
3. Melt the butter in a water bath. Separate the yolks (proteins will be needed later), grind them with the remains of granulated sugar and salt. Combine with oil, send the mass to the present dough.
4. Remove the milk from the refrigerator, let it reach room temperature. Then start pouring in small portions to the bulk and stir at the same time.
5. Sift the rest of the flour into the dough. Leave it warm so that it rises. Now salt the proteins, beat them with a mixer, add to the raised dough. Insist again for about an hour.
6. Start frying pancakes. Choose a frying pan of not very large diameter (a “crepe maker” with low sides is optimal). Dip the baking silicone brush in vegetable oil, grease the pan.
7. Melt the heat-resistant dishes, then scoop up a little dough and pour it in the middle.Immediately begin to rotate the pan in a circular motion so that the mass spreads.
8. Bake at medium power until the edges darken. Then flip the pancake, continue cooking. After all the manipulations, put the product on a flat plate, grease with oil.

Kefir pancakes

• sunflower oil - 60 ml.
• kefir (fat content - 3.2%) - 260 ml.
• butter - optional
• granulated sugar - 60 gr.
• cool boiling water - 240 ml.
• soda - 6 gr.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 245-250 gr.

1. Sift the flour, combine it with sugar and soda. Separately, cool the eggs, rub them with salt, beat in a foam with a mixer. Do not stop kneading, enter kefir and boiling water.
2. Pour the flour into the egg mass, introduce it in small portions. Break the lumps with a fork. Cover the bowl with the dough with a waffle towel, insist a third of the hour.
3. When the set time is up, pour in the vegetable oil. Stir until smooth, if desired, enter creamy (about 30 g.). Leave the kefir mass for 30 minutes.
4. Choose a suitable frying pan for frying. Heat it, then with a silicone brush, grease with vegetable / butter. Set the burner to the middle mark.
5. Scoop the dough with a ladle, raise the pan over the stove. Pour the mass on the center of the dishes, immediately begin to perform circular movements with your hand. The mass should spread to the sides of the pan.
6. Put the dishes on the fire, cook a pancake until the edges are browned. When this happens, pry up the dough with a spatula, turn over. Cook another 2-3 minutes. Put on a plate, grease with butter.

Pancakes on the water

• flour - 300 gr.
• water - 380 ml.
• salt - 6 gr.
• apple cider vinegar - 25 ml.
• sugar - 30 gr.
• vegetable oil - 60-70 ml.
• soda - 8 gr.

1. Heat drinking water to a temperature of 40 degrees. Mix with apple cider vinegar and vegetable oil. Sift the flour, combine it with soda, salt and sugar.
2. In small portions, pour loose components into the water. Do not stop stirring, otherwise the composition will coagulate. Break the tubers with a fork or whisk.
3. Take a pancake frying pan, grease it with vegetable oil using a silicone baking brush. Heat the heat-resistant dishes, start frying.
4. Scoop a uniform dough with a ladle, raise a pan, pour a thick mass into its center. Immediately roll to the sides, making circular movements with the hand.
5. Bake a pancake at a power between maximum and medium until the edges are browned. Then turn over with a spatula, continue cooking for another 2-3 minutes.
6. After the allotted time, put the dessert on a plate, grease with butter. Cool, sprinkle with powdered sugar if desired, or wrap it in an envelope with jam.

Mineral Pancakes

• flour - 240 gr.
• mineral water with gas - 240 ml.
• granulated sugar - 35 gr.
• vegetable oil - 60 gr.
• cool boiling water - 240 ml.
• salt - on the tip of a knife

1. Many housewives prefer to replace mineral water with gas "Sprite", but the drink gives a peculiar aftertaste. If you want to cook classic pancakes, choose a regular mineral water.
2. Sift the flour, add salt and granulated sugar to it. Pour soda into a thin stream while stirring with a fork. When you exclude all the lumps, cover the dishes with the dough with a towel, wait half an hour.
3. This period is set aside for insisting the mass. Boil water, mix boiling water in an amount of 240-250 ml. with vegetable oil. Pour into raised dough, knead. After 15 minutes, start frying the pancakes.
4. Grease a suitable frying pan with oil using a baking brush (silicone). The procedure is carried out once. Heat the frying dishes, scoop a portion of dough with a ladle. Pour into the center, stretch to the sides in a circular motion.
5. When the mass spreads evenly over the entire surface, set medium heat. Fry the pancake for 2 minutes until the edges are browned. Turn over, bring to readiness.Remove the pancake from the heat, grease with butter, serve with honey or jam.

Pancakes on beer and milk

• milk - 240 gr.
• egg - 2 pcs.
• salt - 3 gr.
• flour - 250 gr.
• wheat beer - 240 ml.
• granulated sugar - 30 gr.
• vegetable oil - 120 ml.
• soda - 7 gr.

1. In a separate bowl, combine eggs, granulated sugar, soda and salt. Beat until smooth, it is important to get a thick foam. Bring milk to room temperature, introduce to eggs. Pour the beer next.
2. Do not stop stirring. Pass the flour through a sieve, in small portions enter the liquid composition. Make the dough uniform, it should become thick.
3. After the final whipping, let the mass stand for a quarter of an hour. After this time, mix the dough. Heat the pan and oil.
4. Put a portion of the dough into the scoop, pour it into the center of the dish, immediately roll out in a circle. Bake at medium mark for 2 minutes, then flip to the other side. Fry for another 1 minute until cooked.

Pancake pancakes

• soda - 8 gr.
• egg - 2 pcs.
• flour - 360 gr.
• fermented baked milk - 400 ml.
• granulated sugar - 60-70 gr.
• vegetable oil - 90 ml.
• salt - 1 gr.

1. Combine granulated sugar, eggs and salt in a deep plastic bowl. Beat with a mixer or whisk to completely melt the grains. Pour in ryazhenka, work the mass again with a mixer. Pour in soda.
2. Beat the mixture, sift the flour, pour it in a tablespoon into the total mass. Stir components to remove lumps. Pour in vegetable oil to complete the dough.
3. If the composition is thick due to the consistency of fermented baked milk, you can dilute the dough with water or milk. Pour in 100-120 ml., Beat the mass well with a whisk.
4. Lubricate the pan with oil once, then put the dough into the ladle and pour it into the center of the dish. At the same time, roll the composition to the sides to get a round pancake.
5. Set the average power. Fry for 2 minutes until the edges darken. When the pancake becomes porous, turn it over and bake until cooked for another 1 minute. Lubricate with oil when serving.

Egg-free pancakes

• butter - 70 gr.
• salt - 8-10 gr.
• flour - 600 gr.
• vegetable oil - 55 gr.
• granulated sugar - 80 g.
• milk (fat content from 3.2%) - 1 liter.
• soda - 6 gr.

1. Before the main manipulations, you must first sift the flour, then mix it with soda, sugar, salt. After this, vegetable oil and half the volume of milk are poured.
2. Boil the remaining milk, gradually pour into the already kneaded dough with a thin stream. Send the butter to the pan, heat at maximum power.
3. Then lower the burner to the middle mark. Pour a portion of the dough into the center of the pan, roll to the sides of the dishes. Bake for 2 minutes, then turn over and cook until done.
4. It is important to ensure that when frying on the first side there is no batter on the surface of the pancake. Otherwise, you will tear it before you turn it over.
5. After cooking, grease the pancake with butter, place on a plate. Proceed to frying the remaining servings, serve dessert with berries, condensed milk or jam.

Chocolate pancakes

• cocoa powder - 30 gr.
• milk - 360 gr.
• flour - 120 gr.
• granulated sugar - 100-110 gr.
• butter - 60 gr.
• egg - 2 pcs.
• baking powder for dough - 13 gr.

1. Put the butter in the bowl, melt in a water bath, or use the microwave. In another bowl, combine the baking powder, cocoa powder, and double-sifted flour.
2. To the melted butter, enter granulated sugar and eggs. Beat with a mixer for 2 minutes. Combine the two compounds, mix again until a homogeneous consistency.
3. Completely exclude all lumps, otherwise the pancakes will turn out to be heterogeneous. When the dough is ready, let it stand for a third of an hour. After this period, select a suitable pan, heat it.
4. Dip the silicone confectionery brush into vegetable oil, treat the bottom of heat-resistant dishes. Scoop a portion of the dough with a ladle, pour it into the center of the pan, immediately start rolling to the brim.
5. Bake for 2-3 minutes until the edges darken. Next, turn over the spatula to the other side, cook another 2 minutes. Serve with butter.

Pancakes with vanilla and cocoa

• vanilla sugar - 20 gr.
• flour - 245 gr.
• cocoa powder - 60 gr.
• milk - 470 ml.
• salt - on the tip of a knife
• egg - 1 pc.
• granulated sugar - 50 gr.

1. In a deep bowl, combine the egg, vanilla sugar, and sifted flour several times. Add regular sugar, grind until smooth. Divide the dough into 2 equal sections.
2. Pour cocoa in the first part, leave the second unchanged. Each mixture should be homogeneous, for convenience, use a blender or mixer.
3. Now start to fry the pancakes, they will turn out two-tone. Lubricate the pan with vegetable oil using a silicone brush.
4. Take half a serving of light dough into a ladle, pour it on the right side of the dishes. Now scoop the composition with cocoa, place on the left side.
5. Rotate the pan in a circular motion to spread the dough. Only then put the heat-resistant dishes on the stove and heat. Fry for 3 minutes, turn over. Serve with sour cream and berries.

Pancakes with cheese and herbs

• hard cheese - 120 gr.
• chicken egg - 2 pcs.
• salt - 15 gr.
• fat milk - 525 ml.
• baking powder for dough - 15 gr.
• vegetable oil - in fact
• flour - 245 gr.
• dill - 45 gr.
• granulated sugar - 25 gr.

1. Break pre-chilled eggs into a bowl, pour salt and granulated sugar. Whisk with a whisk or mixer to make a thick foam. Pour in the milk, stir again.
2. Pass the flour through a sieve several times, mix with baking powder. Start to slowly pour the composition to the eggs and mix at the same time. Then pour in the vegetable oil.
3. When the dough is ready, leave it for half an hour. While the composition is infused, grate the cheese, wash and chop the dill. Mix the components together, send to the test.
4. Start cooking. Choose a medium-sized frying pan. Heat it, send the butter inside, rub it on the bottom. Pour a portion of dough into the center of the dish, roll.
5. Fry for 2-3 minutes. When the edges darken and the surface becomes sticky, turn the pancake over. Bring it to readiness, serve with sour cream.

Thin pancakes made with milk, water, fermented baked milk, beer, mineral water or kefir decorate the everyday table. Dessert is served with condensed milk, jam, maple syrup, which allows you to emphasize the taste of goodies. Consider adding cheese and herbs, cocoa powder, and vanilla sugar.

Video: thin pancakes in milk