Hello dear friends and readers of my blog! Maslenitsa week has begun, during which we will treat our friends and loved ones to pancakes. I have already shared with you my favorite recipes for preparing this delicacy using kefir, and we also learned how to cook them the way my son loves - with milk and yeast.
I myself really love this dessert, especially with condensed milk)) You can also add sour cream. Both are very, very tasty. But the most important thing is that they must be still hot - straight from the frying pan. My son also loves to sneak them out from under my hand without waiting for me to bake everything. He sprinkles them with grated cheese or just sugar, which is also very tasty))
And although this wonderful dessert can be baked all year round, it is on Maslenitsa that you want to prepare it so that everything turns out great the first time. Therefore, today I will share with you simple recipes for baking pancakes with milk without yeast. Prepared according to these recipes, they always turn out perfectly thin, do not tear or stick to the pan.
By the way, did you notice that we say bake, not fry. This is due to the fact that in the old days they were baked in a Russian oven, and now, despite the fact that we cook them on the stove, it is customary to say the same.
Thin pancakes with holes - recipe for 1 liter of milk
To prepare pancakes according to the classic recipe, we will take 1 liter of milk. When buying it, be sure to make sure that the box or bottle contains exactly 1 liter. Lately you can see packages in stores that say 900 or even 800 grams (i.e. 900 or 800 ml, respectively).
I’ll say right away that dough made with milk without using yeast is quick and easy to prepare.
Ingredients:
- Milk – 1 l
- Egg – 2 pcs.
- Wheat flour – 4 cups
- Butter – 100 g
- Baking soda – 1 tsp.
- Salt – 1 tsp.
- Sugar – 1 tbsp. l.
- Vanilla sugar – 1 sachet
- Table vinegar 9% – 1 tbsp. l. (can be replaced with apple cider vinegar or lemon juice)
- Vegetable oil – 2 tbsp. l.
It is not necessary to take all the necessary ingredients out of the refrigerator in advance so that they are at room temperature by the time of cooking. You can just warm the milk a little. It should be at room temperature or slightly warm. We use premium quality wheat flour.
Important! We measure out the required amount of flour only after sifting it.
We take medium-sized eggs (usually the weight of such an egg is 60-65 g). If we buy them in a store, then choose category C 1 (canteen of the first category) or C O (canteen selection).
We break the eggs into a bowl, immediately add salt, sugar and beat in any available way - with a whisk or blender.
Many recipes recommend adding more sugar, but then the pancakes can burn, so it’s better to sprinkle the finished dish with sugar later.
Important! Don't be afraid to sprinkle salt into your pancake batter, even if you plan to make them as a sweet dessert. In this test, a special balance of salt and sugar is important. So, many culinary masters recommend putting at least one and a half teaspoons of salt per 1 kg of flour.
Next, continuing to whisk, add 2/3 of the milk, butter (it must be melted first) and sifted flour.
We choose premium quality wheat flour. It must be sifted before use, then the dough will have a more uniform consistency without lumps.
Mix the dough well until smooth. It will turn out very thick, and now we will bring it to the desired consistency with the remaining milk. As a result, the dough should be similar in thickness to liquid sour cream.
The correct proportion of flour and liquid for pancakes is a glass of liquid for every glass of flour.
We add slaked soda to the dough; for this we pour it into a glass and add table vinegar. If you've never done this, don't be alarmed when the baking soda reacts with the vinegar and starts to foam a lot.
Next add 1 tbsp. l. vegetable oil, vanilla sugar, mix well and leave to “rest” for 15-30 minutes.
Of course, this is not necessary, it will still turn out delicious, but professional chefs insist on this point))
If vegetable oil is added to the dough, the pan will need to be greased only before baking.
For baking, it is better to use a special cast iron or aluminum flat frying pan. If you use a cast iron frying pan, you need to prepare it (calcinate it with salt and wipe it dry with a clean napkin). It is not recommended to wash a cast iron pan before baking.
Well, it's time to start baking. It is necessary to heat the pan well and grease with 1 tbsp. l. vegetable oil. As soon as the pan begins to “smoke,” pour a small amount of dough into the pan with a ladle, tilting the pan so that it spreads over it in a thin, even layer.
As soon as the bottom is slightly golden, carefully use a knife or wooden spatula to run along the edge of the dough around the entire circumference so that it separates from the pan and quietly turn it over with a spatula or wide knife to the other side.
Bake on medium heat. This is the beauty I got.
And the aroma is simply magical!!! I wish you happy baking too!
Tender milk pancakes with holes
Despite the fact that pancakes prepared with milk are thinner than those prepared with kefir, they are denser. In order to make them thin and tender, we will add plain water to the dough.
Ingredients:
- Milk - 1 glass
- Water - 1 glass
- Egg – 2 pcs.
- Wheat flour – 1.5 cups
- Butter – 50 g
- Baking soda – 1/2 tsp.
- Salt – 1/2 tsp.
- Sugar – 1 tbsp. l.
- Lemon juice – 1 tbsp. l.
- Vegetable oil – 1 tbsp. l.
We break the eggs into a bowl, immediately add salt, sugar and beat in any available way - with a whisk or blender. Then add half the milk, melted butter, slaked soda to the egg mixture and continue whisking.
To make our pancakes soft and tender in taste, add 1 chicken egg to 1 glass of liquid.
Add the sifted flour into the resulting mixture in parts and mix until smooth.
Don't be alarmed that the dough is thick. We will dilute it with the remaining milk to the desired consistency. I do not add all the milk to the dough at once, since a stiffer dough is easier to knead until smooth. And there is more guarantee that there will be no lumps left in it.
After the dough becomes homogeneous, add the remaining heated milk and vegetable oil, mix well and leave to stand for 20-30 minutes.
The dough should be thick enough to resemble liquid sour cream. The frying pan should be well heated and only then greased with vegetable oil. Pour the prepared dough into a thin layer onto a small heated frying pan and bake on both sides.
It is better to bake in small, thick-walled frying pans (cast iron or non-stick).
Now put everything on a plate, grease with butter and serve.
The right dough for thin pancakes
For excellent thin pancakes, the right batter is important. The best crepe dough is made from 2 eggs, 1 cup flour, and 1 1/4 cups milk. To make the pancakes completely weightless, you can add a tablespoon of melted butter to them.
Remember, your best friend when making crepe batter is a blender. Just throw the ingredients into it and mix on low speed. This way you will save time and get the dough with the perfect consistency. If you prepare the mixture in a mixer, much less oxygen will enter the dough and the crepes will turn out denser and thicker. Remember, the more thoroughly you knead the dough, the softer and thinner your pancakes will be.
For taste, you can add a pinch of salt and a little sugar to the dough (if you plan to wrap something sweet in the crepes). For savory pancakes, you can add herbs and spices to the mixture to combine with the filling.
If the dough turns out to be too liquid, do not pour the flour into the bowl immediately - pour out part of the dough, add the flour, stir thoroughly so that there are no lumps, and combine with the remaining dough.
It is not necessary to let the dough rest before baking pancakes. But if you have a strong spirit of perfectionism, you can soak the mixture for 30 minutes before you start baking pancakes .
Frying thin pancakes
How to bake thin pancakes with milk and boiling water (grandmother’s recipe)
I’ll tell you a secret that professional chefs call this delicacy pancakes if they cook them very, very thin. The dough must be yeast-free and quite liquid for this. That is, for them to be really thin, you don’t need anything special. Just choose the right dough consistency. The desired thinness and elasticity are achieved by brewing the dough with boiling water. I will share with you my grandmother's recipe.
Ingredients:
- Milk – 0.5 l
- Water - 1 glass
- Egg – 3 pcs.
- Wheat flour – 2 cups
- Baking soda – 1 tsp.
- Lemon juice – 1 tbsp. l.
- Salt – 1/2 tsp.
- Sugar – 1/2 tbsp. l.
- Vegetable oil – 3 tbsp. l.
We take all the necessary ingredients out of the refrigerator in advance so that they are at room temperature by the time of cooking. Break the eggs into a bowl, add salt, sugar and beat. Next, add milk, slaked soda and gradually add flour, continuing to mix thoroughly until the mixture becomes homogeneous. The consistency of the dough is like thick sour cream.
Without ceasing to stir, pour boiling water in a thin stream along the edge of the bowl. As a result, the dough should acquire the consistency of liquid sour cream.
Before cooking, add vegetable oil to the finished dough and stir well. Pour it in small portions into a hot frying pan coated with vegetable oil and bake on both sides.
Coat the finished pancakes with butter, stack them on a plate and serve. Bon appetit.
Quick recipe for pancakes with milk and yeast
I strongly recommend that you try this quick recipe for yeast pancakes, because the pancakes turn out very soft, very tender and just melt in your mouth.
Ingredients:
- Milk - 500 ml.
- Dry yeast - 1 tsp.
- Sour cream 25% - 50 ml.
- Egg - 1 pc.
- Salt - 1/2 tsp.
- Sugar - 2-2.5 tbsp. l.
- Wheat flour - 250 gr.
Preparation:
Sift the flour in a deep bowl, add dry yeast and mix. Pour in warm milk (38-40°C) in small portions and stir constantly with a whisk to prevent the formation of lumps.
The dough immediately begins to bubble. Now add one egg, salt, sugar, sour cream and mix everything thoroughly.
Next, the dough must be allowed to stand. To do this, cover it and leave it in a warm place for 1 hour. This process can be speeded up by placing our dough in the oven or slow cooker for 20 minutes at 40°. I will use the oven.
After the dough is ready for baking pancakes, we pour a ladle of dough onto a frying pan pre-greased with vegetable oil and distribute it over the entire surface.
We grease the pan only for the first pancake. The prepared dough rises beautifully, the bubbles rise up and burst right before your eyes.
If suddenly the pancakes do not spread in the pan as quickly as you would like, add a little water or milk to the dough, mix thoroughly and continue baking. Grease each prepared pancake with melted or melted butter. Whoever likes it. The pancakes turn out thin, soft and holey.
Video on how to cook perfect pancakes with milk
I saw an interesting recipe for perfect pancakes with milk on the video channel EkaterinaღLav. For your convenience, below the video I have listed all the ingredients used to prepare this dish.
Ingredients:
- Milk – 1 l
- Egg – 2 pcs.
- Wheat flour – 2 cups of 250 ml (320 g)
- Baking soda – 1/2 tsp.
- Salt – 1/2 tsp.
- Sugar – 2-3 tbsp. l.
- Vegetable oil – 3-4 tbsp. l.
Custard pancakes with milk, two options
The recipe calls for 1 tbsp = 200 ml or 4 tbsp. with a slide
1st option
We need:
- 8 tbsp. heaps of flour
- 2 medium eggs
- 3 tbsp. Sahara
- 2 tbsp. sour cream
- 200 ml warm milk
- 250 ml boiling water
- 1/4 tsp. salt
- 3 tbsp. vegetable oil in the dough and 2-3 tbsp. l. for frying pan
- 20 g butter
Preparation:
1. Mix the eggs in a bowl,
sugar, salt and beat for 3-4 minutes with a whisk.
2. Add sour cream, this is optional, you can do without it, continue to beat.
3. Gradually, sifting in portions, add flour. Pour warm milk into the dough, then flour and mix until the consistency of liquid sour cream is obtained.
4. Pour in vegetable oil at the end of the kneading, along with boiling water, while stirring. Check the consistency; if the dough is too thick, add another 50 ml of boiling water.
5. Bake in a well-heated frying pan.
2nd option
According to this recipe we will get 40 pancakes with a diameter of 20 cm (1 tbsp = 250 ml)
We need:
- 3 tbsp. flour
- 3 eggs
- 1 tsp salt
- 2 tbsp. Sahara
- 2 tbsp. milk
- 2-3 tbsp. hot water
- 1 tbsp. any oil
Preparation:
1. Lightly beat eggs, salt, sugar, sift half of the flour, stir with a whisk.
2. Gradually add sunflower oil and the remaining flour to the eggs, stir until smooth, without lumps.
3. With continuous stirring, pour in very hot water and stir until the consistency of cream. Let it rest for 30 minutes.
4. Grease a hot frying pan, just under the pancake, and pour in the dough. We bake on both sides. Grease the prepared pancakes with butter.
How to cook pancakes with milk without eggs
In our family, there are sometimes times when when we go to the grocery store we forget to buy eggs. But this is absolutely no reason to refuse pancakes, especially during Maslenitsa week. I have heard many times that this delicacy can be prepared with milk without eggs. And after rummaging through cookbooks, I found this recipe. Now we will try to prepare this dessert, beloved by many, using it.
Ingredients:
- Milk – 2 cups
- Wheat flour – 1.5 cups
- Sugar – 1 tbsp. l.
- Soda – 1/2 tsp.
- Table vinegar or lemon juice - 1 tbsp. l.
- Salt – 1/3 tsp.
- Vegetable oil – 3 tbsp.
Pour milk into a bowl. Add flour, sugar, salt and slaked soda. Stir everything with a whisk. Pour 2 tbsp into the finished dough. l. vegetable oil. The consistency of the dough is like thick sour cream.
If the dough does not spread well in the pan due to its thickness, you can add a little milk or water. But this must be done very carefully. If the dough is too liquid, our dessert will turn out dense and dry in taste. Very similar to chips))
Then everything is the same as in previous recipes. We bake our pancakes on both sides until golden brown and place them in a stack on a plate, greasing each one with butter.
It turned out tasty, but still somehow dry. I'm not sure I'll ever want to cook this dish again.
