Pancakes are a truly Russian dish, the history of which is very long. Now on Maslenitsa pancakes are baked in almost every family, following traditions. But not only on Maslenitsa the Russian people love this treat; on other days, such food is also often served on our tables. Pancakes come with milk, kefir, water, yeast and yeast-free. There are a huge number of recipes.
I offer 10 recipes for thin pancakes with milk, which differ in their ingredient composition. In Rus', pancakes were baked with yeast, with buckwheat flour, which is why they turned out to have a slightly sour taste. You will find an old recipe for yeast pancakes in this article. For a recipe for fluffy yeast pancakes, follow this link.
I’ll share one secret for those who have difficulty removing pancakes from the pan. It is better, of course, to use a special pancake maker, on which you will not cook anything else. If you use a regular frying pan, before baking the pancakes, you need to thoroughly wash it and heat it well over high heat, sprinkling the bottom with salt. Then wipe the entire surface with a paper towel, grease with oil or lard, and warm up further. And only after that bake the first pancake, which will definitely not be lumpy.
Also look on my website for recipes for delicious cheesecakes that can be baked in a frying pan or in the oven.
The thinnest and most tender pancakes for 1 liter of milk - a classic recipe
Bake pancakes according to this recipe and become a real master pancake maker. The pancakes turn out to be very thin because they are made from a fairly liquid dough. It will be very difficult to turn such a pancake over with a spatula; most likely it will tear, as it will be very tender. Therefore, such pancakes need to be turned over only with your hands. I know that most will not be able to do this without additional “outfit”. Therefore, stock up on cotton gloves in advance that will protect you from hot weather. But the result is worth it!
And remember that any pancake dough can be corrected if it does not make good baked goods. To do this, try adding an egg or a little water + flour. But with water the dough will be more elastic and less tender.
Ingredients:
- milk - 1 l
- eggs - 2 pcs.
- sugar - 2 tbsp.
- salt - 2 pinches
- soda - 0.5 tsp.
- vegetable oil - 4-5 tbsp.
- flour - 260-270 gr. (amount may vary depending on egg size and flour moisture content)
- butter - optional for greasing prepared pancakes
Preparation:
1. The milk for these pancakes should be warm. If you make the dough from cold milk, the pancakes will be soggy in the middle, and there may also be problems with turning. Therefore, pour all the milk into a saucepan and heat it up a little, literally to room temperature. You don’t need to overheat it too much, otherwise the flour will boil and curdle and there will be lumps.
2. Beat eggs into a bowl, add sugar, salt and soda. According to this recipe, pancakes have a neutral taste, neither sweet nor salty. You can wrap any filling in them. Soda is added so that the pancakes come out with holes.
If you like sweeter pancakes (like me, for example), add an extra spoonful of sugar. But you also can’t put too much sugar, otherwise the dough will burn because the sugar will start to caramelize.
3. Mix the eggs with a whisk until smooth. There is no need to whip into foam, just try to dissolve the sugar and salt.
4. Pour vegetable oil into the egg mixture.
5. Pour 300 ml of warm milk from a liter and add it to a bowl with eggs, stir.
6. Measure out the required amount of flour. If you don't have a scale, use this table to convert grams to glasses and spoons. Be sure to sift the flour and pour it into the dough. Stir with a whisk, you can use a mixer for speed until the dough becomes smooth, without lumps.
7. Pour the remaining milk into the resulting thick dough and stir. When finished, the consistency of the pancake dough will be like liquid cream.
8. Let the dough rest for at least 15 minutes, maybe half an hour. During this time, the dough rests, the gluten of the flour soaks, all the ingredients “marry” with each other, the dough turns out much better than freshly prepared. As a result, the pancakes will turn over better, be more elastic, and will not tear.
9. If you have a pancake pan, bake in it. If not, take what you have. It is best to use a frying pan with a non-stick coating, then it will not need to be greased with oil, the fat in the dough itself will be enough. If the frying pan is uncoated, you will need to grease the frying pan with vegetable oil or a piece of lard before each pancake. Do not pour oil into the frying pan from a bottle, it will turn out too greasy. You can soak a folded paper towel in oil and brush the surface, or use a pastry brush.
Heat the frying pan very hot and heat it up. Before the first pancake, in any case, grease it with fat, wait a little longer so that the heat comes and you can smell the oil.
10. Using a ladle, pour the dough into the center of the pan and, using circular movements, let the dough spread over the entire surface. You control the thickness of the pancake yourself at this stage.
11. When the edges of the pancake are browned, pry the edge with a spatula and turn it over with your hands. The first side is fried for about 20 seconds, the second even less. Pancakes are fried over a fire above average. If you fry on low heat, the pancakes will turn out tough, and it will take too much time to bake.
If at any stage the pancake begins to stick poorly to the pan, grease it again with oil.
12. After baking each pancake, you can grease it with a piece of butter. You don't have to do this if you don't want to increase the calorie content of the dish.
Pancakes according to this recipe turn out super thin, full of holes, and tender. They can be served with sour cream, jam, condensed milk or filled with sweet or savory filling. Yummy!
French sweet thin pancakes
These pancakes will be sweeter than the previous version. They will be very thin and melt in your mouth. Such pancakes can no longer be served with a salty filling, but with sweet sauce or jam - just right. This is a dessert option for tea. The pancakes will turn out fragrant and quite fatty, because butter is added to the dough itself instead of vegetable oil. This is such a delicious alternative to cookies.
Ingredients:
- milk - 0.5 l
- eggs - 2 pcs.
- sugar - 3-4 tbsp.
- salt - 1 pinch
- vanilla sugar - 1 tsp.
- butter - 100 gr.
- flour - 6 tbsp. with a slide
- vegetable oil for frying
Preparation:
1. It is better that the ingredients for pancakes are at room temperature. Pour all the milk into a deep container and beat the eggs into it. Also add sugar, vanilla sugar, and salt.
Be sure to add salt to sweet pancakes, as it enhances the effect of sugar and the taste will be more intense.
2. Melt the butter in any way: either over low heat, or in the microwave, or in the oven. Let it cool.
3. Put the sifted flour into the milk and beat the dough with a blender or mixer. If you are not whipping by hand, then you do not need to make a thick dough first and then gradually dilute it with milk. The blender will perfectly mix all the ingredients in 1-2 minutes without lumps, even if you put everything together in a bowl at once.
The amount of flour may be different for everyone. Therefore, it is better to first add not all the flour, but a little less. Look at the thickness of the dough. If the dough is too liquid, add flour 1 tablespoon at a time and beat. This way you will get the dough of the desired consistency and will not have to correct or dilute it later.
4. At the end, add melted butter and also beat with a blender.
5. To really make the dough perfect, strain it through a sieve into another container. In this case, there will definitely not be any, even small, lumps left in it that will spoil thin pancakes.
6. Let the dough stand for 15 minutes, more if possible. Any test should be allowed to rest.
7. Heat one or two pans. If you want the first pancake to work out, then don’t rush, wait until it’s well heated. The first time you need to grease the pan with a small amount of vegetable oil to be on the safe side. Then you don’t need to do this anymore, the dough is already fatty and won’t stick.
8. The pancake dough is poured with a ladle. Hold the frying pan in your hand, pour the dough into the middle and, using circular movements, distribute it evenly over the entire surface. Pour in enough batter to make the pancake thin. Bake over fairly high heat (but not maximum).
9. When the top of the pancake becomes dry, you can turn it over. According to this recipe, the pancakes are smooth, without holes. It is most convenient to turn over with your hands, but you can also use a silicone spatula.
10. Bake the second side for a few seconds and place on a plate. Enjoy sweet, vanilla pancakes. Enjoy your tea!
Thin pancakes with kefir
What you will need:
- Kefir – 5 glasses,
- Flour - 2 cups,
- Sugar – 5 table. spoons,
- Soda – 1 teaspoon. spoon,
- Oil (vegetable) – 3 tbsp. spoons,
- Butter (for frying) – 2 tables. spoons,
- Salt.
How to cook:
In a container, beat eggs, sugar and salt until completely smooth. Add half a glass of flour and baking soda here. Mix carefully.
In another bowl, combine kefir with vegetable oil and gradually introduce this mixture into the main one. Remembering to stir vigorously, add the rest of the flour. We achieve a smooth consistency without lumps.
After heating the frying pan thoroughly and applying butter to it, we begin to cook the pancakes. We hold them for a minute on one side and, turning them over, let them brown for another thirty seconds on the other.
Thin pancakes that are sure to turn out (with water)
The dough, mixed only with milk, turns out very tender. You need to learn how to flip such pancakes and it is better to do it with your hands. If you doubt your skill, make pancakes according to this recipe. Milk here is diluted with water, which increases elasticity, the pancakes do not tear and turn over easily.
Ingredients:
- milk - 250 ml
- eggs - 3 pcs.
- water - 500 ml (maybe less)
- sugar - 2 tbsp.
- salt - 1 tsp. without top
- good quality flour - 2 tbsp.
- vegetable oil - 2 tbsp.
- soda or baking powder - 0.5 tsp. (optional, for holes)
Preparation:
1. Beat eggs into a bowl, add salt, sugar and soda as desired. Mix everything with a whisk or mixer until smooth so that the sugar dissolves.
2. Add the sifted flour and mix everything thoroughly to form a smooth, thick mass.
3. Pour milk and stir.
4. All that remains is to dilute the dough with water to the desired consistency. Add water in a thin stream and stir. You may need less water, this will depend on the size of the eggs and the quality of the flour. The finished dough should be quite liquid, but not quite the same as just milk. Like not heavy cream.
5. Lastly, pour vegetable oil into the dough.
6. Let the dough sit for a while to improve its properties.
7. Heat a frying pan, grease it with vegetable oil, pour a ladle of dough into the middle and distribute it over the entire bottom. Fry each pancake on both sides until golden brown. These pancakes can be easily turned over with a spatula.
8. After frying each pancake, immediately while it is hot, grease it with a small amount of butter. These are the delicious and thin pancakes that are easy to prepare even for a novice housewife.
On the water
- Cooking time: 40 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 135 Kcal/100 g.
- Purpose: for breakfast, dinner.
- Cuisine: Russian.
- Difficulty: easy.
Even if there is no milk, kefir, or whey in the house, you can still cook delicious, ruddy thin pancakes using water. The main thing is to remember a few secrets of the dish: beat the eggs with sugar well into a stiff foam and add soda or baking powder so that the dough is soft and elastic.
Ingredients:
- granulated sugar – 50 g;
- water – 500 ml;
- eggs – 4 pcs.;
- baking powder or soda – 15 g;
- flour – 300 g;
- vegetable oil – 70 ml.
Cooking method:
- Break the eggs into a bowl, add salt, granulated sugar and beat well until a thick, fluffy foam appears.
- Pour in a third of the portion of water, add all the flour and baking powder. Continue beating with the mixer and add water.
- At the last stage, add vegetable oil.
- Grease a hot frying pan and bake the product on both sides.
Openwork pancakes with milk and kefir - super thin
If you add fermented milk products to pancake dough with milk, the pancakes will turn out more tender and thinner. If you want openwork pancakes that will shine through and have holes in them, then use this recipe. For the holes, use baking powder here. The proportions of the products are also important so that the dough reaches the desired consistency.
Ingredients:
- milk - 1.5 tbsp. (faceted, 250 ml), that is, 375 ml
- kefir - 0.5 tbsp., that is, 125 ml
- flour - 1 tbsp.
- eggs - 2 pcs.
- sugar - 2 tbsp.
- salt - 0.5 tsp.
- baking powder - 1 tsp.
- vegetable oil - 2 tbsp. (in the dough) + for greasing the pan
- butter for greasing pancakes - optional
- vanilla sugar - 1 tsp. (optional)
If you want to make more pancakes per 1 liter of liquid, then increase all ingredients proportionally. That is, from 1 liter of milk liquid you will need to take 750 ml (3 tbsp.), and kefir - 250 ml (1 tbsp.). Flour - 2 tbsp., eggs - 4 pcs., sugar - 4 tbsp., salt - 1 tsp., baking powder - 2 tsp., vegetable oil - 4 tbsp.
Preparation:
1. It’s faster and easier to make the dough using a mixer, then it will take at least a minimum of time to knead. If you don’t have a mixer or blender or don’t want to make noise, then use a regular whisk. First, beat 2 eggs into a deep bowl or pan. Add sugar, salt and vanilla sugar (if desired). Stir these products until the sugar dissolves.
2. Pour in half a glass of kefir and stir.
3. Sift flour together with baking powder into the resulting thick dough. If you want delicious pancakes, don’t be lazy to sift the flour and thus saturate it with additional oxygen. Again, use a whisk or mixer to stir everything until smooth, so that there are no lumps.
4. Pour in the milk and stir the dough. It will turn out quite liquid. Lastly, pour vegetable oil into the dough.
5. You can bake these pancakes right away; there is no need to infuse the dough. To prevent the first pancake from turning out lumpy, be sure to heat the pan well. There should be heat coming from her. Such thin and tender pancakes are best made in a small frying pan (up to 22 cm). If the pan is larger, it will be quite difficult to turn the pancake over without tearing it. Therefore, if the pancakes tear, add 2-3 tbsp to the dough. flour. This way they will be more dense.
Before baking, grease the bottom of the pan with vegetable oil. Pour all the batter you need for one pancake into the center at once and quickly spread it over the entire bottom in a circular motion. Make the fire medium.
6. Remove the pancake when the edges are browned. First, use a spatula to pry up the edges and then carefully flip them over. This can be done by hand, so the pancakes are more likely not to tear.
7. If you want openwork pancakes, then you need to grease the pan with oil before each pancake. There should not be a lot of oil, so do not pour it, but rather lubricate it with a brush or napkin.
8. It is customary to grease the finished pancakes with butter to give them softness, creamy taste and moisture. It is convenient to lubricate with melted butter using a brush.
9. Serve openwork pancakes with sour cream, condensed milk, jam, chocolate or curd spread. It is very tasty and tender. It will be difficult to break away.
Pancakes made with milk and starch - very thin
This is an old recipe for pancakes with starch. It is believed that flour mixed with starch has the best properties in baking. Pancakes with this dough will be more elastic and easy to flip. Therefore, if your pancakes are always torn, try this recipe, everything will definitely work out.
Ingredients:
- milk - 0.5 l
- eggs - 3 pcs.
- starch - 3/4 tbsp.
- flour - 3/4 tbsp.
- salt - 0.5 tsp.
- sugar - 1 tbsp.
- vegetable oil - 30 ml
Preparation:
1. Beat the eggs into a bowl and beat them a little with a mixer or whisk. Add salt, sugar, milk to the eggs and mix well.
2. Now it’s the turn to add the starch and mix thoroughly. Add flour next. Stir the dough until there are no lumps left. Use a blender or mixer to do this very quickly.
3. The finished dough is quite liquid. Let it sit for 30 minutes at room temperature. Before baking, pour vegetable oil into the dough.
4. Heat the frying pan until hot, grease with any fat. Pour in the dough and fry on both sides until golden brown. The pancake is easily turned over with a spatula.
Stir the batter before each pancake because the starch and flour will settle to the bottom.
The finished pancakes are thin and crispy. You can wrap any filling in them. I recommend!
Required Ingredients
For delicious and tender pancakes with milk you will need:
- Warm milk – 2 glasses;
- Chicken egg – 3 pieces;
- Sugar – 0.5 tablespoon;
- Salt – 0.5 teaspoon;
- Vegetable oil for dough – 2 tablespoons;
- Wheat flour – 1.5 cups;
- Vegetable oil for frying - how much will be needed.
In fact, this recipe is not strict; some components of the dish can be replaced with others. For example, vegetable oil for dough can be replaced with melted butter, which makes the pancakes much browner. Wheat flour can be partially replaced with buckwheat flour, then you can enjoy the taste of real ancient Russian pancakes, which were prepared to welcome spring. You can add more sugar to create pancakes for those with a sweet tooth. But then it would be inappropriate to wrap a savory filling in them: liver, mushrooms or cheese.
Speaking of cheese. If you add 200 grams of grated soft or hard cheese (but not processed cheese) to the dough, the taste of the finished dish will improve. The pancakes will acquire a special aroma, and they themselves will become so tender that you won’t be able to tear yourself away from them until you’ve eaten every last one.
Custard pancakes with milk without eggs
If for some reason you don’t eat eggs, you can make pancakes without them. Of course, eggs give the dough density. Without them it will turn out too thin. But you can make custard pancakes that will turn out thin, tasty, tender, and will not tear. They contain corn starch, which will give the dough greater elasticity.
Ingredients:
- milk - 1 l
- flour - 0.5 kg
- butter - 100 gr.
- salt - 1 tsp.
- sugar - 3 tbsp.
- soda - 2/3 tsp.
- corn starch - 2 tsp.
Preparation:
1. Pour half a liter of milk into a deep container. Sift all the flour (half a kilogram) into it, add sugar, salt, starch, soda.
2. Mix everything until smooth and without lumps. You will get a thick dough.
3. Pour 0.5 liters of milk into a saucepan, put a piece of butter weighing 100 grams in it. Bring the milk and butter to a boil, which will melt during this time.
4. Pour hot milk into the thick dough and stir everything together well.
5. Now heat a frying pan over high heat, preferably with a non-stick coating. At this stage it is important that the pan is smoking. Pour in the first pancake batter and reduce heat to medium. Since the dough contains a lot of butter, you can fry it in a dry frying pan.
The pancakes come out perfect, thin and tender, crispy at the edges. What my kids love most about pancakes is the crispy edge)
How to cook thin pancakes
You should not assume that for an ordinary, familiar dish you can just take wheat flour (or potato starch), milk, eggs, sugar, knead the dough, and a delicious treat is ready. There are a lot of nuances and secrets in this process. Before you bake thin pancakes, you need to learn some chef's tricks and remember the laws of chemistry.
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Dough
In culinary publications you can often find beautiful photos of delicious thin pancakes, stacked or stuffed with meat, cottage cheese, fruits and other fillings. To prepare a good dough for thin pancakes, you need to purchase fresh ingredients, combine them in the correct sequence, following the step-by-step instructions, and knead the resulting mass well.
Chocolate pancakes with milk - an original dessert
Pancakes, like other desserts, can be made chocolate. To do this, simply add cocoa to the dough, replacing flour with it. Add baking powder or baking soda as desired. As you already understood from previous recipes, soda is needed for holes. If you plan to fill pancakes with cottage cheese or other sweet filling, it is better to make them smooth so that the filling does not peek out.
Chocolate pancakes are a dessert option for tea or coffee. They can be eaten plain or dipped in condensed milk or jam.
Ingredients:
- premium flour - 8 tbsp.
- cocoa powder (no sugar) - 2 tbsp.
- sugar - 4 tbsp.
- eggs - 5 pcs.
- salt - a pinch
- vanilla sugar or vanillin - 1 sachet
- milk - 450 ml
- vegetable oil - 50 ml
Preparation:
1. Use an immersion blender, mixer or food processor to quickly prepare the dough. Pour all the ingredients into the bowl at once: flour and cocoa (heaped spoons), as well as sugar, salt, vanillin. Beat in the eggs, add milk and vegetable oil.
2. Beat all ingredients well to form a homogeneous, liquid dough. This will take 2 minutes.
3. Pour the finished dough into a convenient container from which you will scoop it. You can pour through a sieve to make sure there are no lumps.
4. Pancakes are fried as usual. I have already described in previous recipes the basic rules of preparation: a well-heated frying pan, grease with oil before the first pancake, then bake in a dry frying pan, pour the dough into the middle of the bottom and scroll it around the edges. Pour as much dough as you want the thickness of the pancake to be.
5. Stuff your pancakes with a sweet filling or eat them that way. They turn out fragrant and chocolatey. Sweet tooths can't resist!
Custard pancakes with milk, water and eggs
This is a simple recipe that produces thin pancakes. They taste similar to classic pancakes, but here half of the milk is replaced with boiling water. The good thing about these pancakes is that they flip easier because the water makes them more elastic. If the pancakes are made only with milk, they turn out very tender and can tear.
Ingredients:
- milk - 1 tbsp.
- hot water - 1 tbsp.
- flour - 1 tbsp.
- sugar - 2 tbsp.
- eggs - 2 pcs.
- salt - a pinch
- soda - 1/2 tsp. + vinegar for extinguishing
- vegetable oil - 3 tbsp.
Preparation:
1. Beat eggs into a bowl, add sugar and salt. Beat with a whisk or mixer until the sugar dissolves.
2. Pour milk (preferably at room temperature) and stir.
3. Add sifted flour into the dough in parts and stir until smooth.
4. The resulting dough needs to be brewed with boiling water. Pour water in a thin stream and stir.
5. Lastly, soda is added, slaked with vinegar or lemon juice. And vegetable oil. Everything is mixed again.
6. Fry pancakes in a well-heated frying pan. Before the first pancake, grease the bottom with oil. There is no need to do this further.
Bake all the pancakes this way. They will be even tastier if you grease each pancake with a piece of butter immediately after baking. You can wrap any filling if you wish.
Brewed with kefir
- Cooking time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 142 Kcal/100 g.
- Purpose: for breakfast, dinner.
- Cuisine: Russian.
- Difficulty: medium.
For this type of thin confectionery, the dough is brewed with boiling water, so you can bake the treat after kneading. A photo of a recipe and a description of how to cook are often found on culinary websites. Thin dough for pancakes with boiling water and kefir are universal - they can be used for stuffing, layered with fillings for cakes.
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Ingredients:
- eggs – 2 pcs.;
- kefir 2.5% fat – 500 ml;
- flour – 500 g;
- water – 200 ml;
- granulated sugar – 60 g;
- salt – 10 g;
- soda – 10 g;
- vegetable oil – 60 ml.
Cooking method:
- In a deep saucepan, mix warm kefir, eggs, granulated sugar, vegetable oil, salt, soda (it does not need to be quenched).
- Using a whisk or mixer, mix everything thoroughly.
- Gradually add flour, stirring with a wooden spatula, and carefully pour in boiling water.
- Knead into a homogeneous dough. Bake immediately.
Quick yeast pancakes according to an old recipe
This is an old recipe, the pancakes turn out delicious, thin, delicate. When baking, the dough breathes directly, resulting in a lot of bubbles and holes. The method of kneading the dough is quick; there is no need to make a separate dough. Sour cream in the dough makes the pancakes soft and especially tasty, they melt in your mouth.
Ingredients:
- milk - 500 ml
- dry yeast - 1 tsp.
- sour cream - 50 ml
- flour - 250 gr.
- salt - 1/2 tsp.
- sugar - 2 tbsp.
- eggs - 1 pc.
Preparation:
1. Sift flour into a convenient bowl. Add yeast to it and stir.
2. Heat the milk until warm. Yeast should always be mixed with warm liquid, at a temperature of about 35-40 degrees. To check if the milk is warm enough, drop some on your wrist. Do not overheat, otherwise the hot yeast will die. Pour the milk into the flour in a thin stream and immediately stir with a whisk to prevent lumps from forming.
3. Add egg, salt, sugar and sour cream to a homogeneous dough. Stir again until smooth.
4. Cover the bowl and let the dough rest for 1 hour.
You need to cover with a clean towel, not film, because the dough will “breathe.” To speed up the fermentation process, place the dough in an oven preheated to 40 degrees for just 20 minutes.
5. When the dough sits, it will become more fluffy. There is no need to sediment and mix it, as is done with regular pancake dough.
6. Heat the frying pan very well, grease it with oil and pour in the dough. Pour with a ladle, scooping the dough from the very bottom without stirring or stirring. As you can see in the photo, the dough bubbles in the pan, creating holes.
7. Bake pancakes until golden brown on both sides. Brush each pancake with melted butter while it is still hot.
