Baking thin pancakes - 3 simple recipes with video

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It's hard to imagine Russian cuisine without pancakes. Every family will certainly have a unique recipe for preparing this dish, which has been passed down from the older generation of housewives to the younger over the decades. The ability to create delicious thin pancakes with intricate patterns, similar to napkins with lace, has always been especially respected.

We hope that among the ten best recipes for preparing this simple dish, there will be one that will become special for you, because the ingredients required to create it are always on hand. Surprisingly, even in the absence of dairy products, pancakes can be made even from plain water.

Thin milk pancakes with holes

What you will need:

Thin pancakes with milk and sour cream

What you will need:

Milk – 2.5 cups,
Sour cream (any fat content) - a quarter cup,
Egg – 1 piece,
Flour – 1 glass,
Oil (sunflower), sugar - three tablespoons each. spoons.

How to cook:

Pour sugar into the container, beat in the egg, mix. Add sour cream. Next we send butter, milk, and finally the required amount of flour. Mix well with a whisk or spoon, avoiding the formation of lumps. To cook pancakes, you will need a dry frying pan, in which we will fry them on both sides until golden brown.

Lenten pancakes on water

What you will need:

Water – 2.5 glasses,
Flour (wheat) – 2 cups,
Egg - 3 pieces,
Sugar – 2 tables. spoons,
Oil (sunflower) – table. spoon,
Salt – a pinch or to taste.

How to cook:

Place eggs in a dish with water. We combine two ingredients. The mixture should be salted and sugar added. Add flour in portions and beat the resulting mass. At the end, add a spoonful of vegetable oil.

After preheating the pan, we begin to cook the pancakes. We do this over medium heat. If the cookware does not have a non-stick coating, we recommend greasing it with oil before frying.

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.

Boyar pancakes

Ingredients:

3 cups buckwheat flour
2 cups wheat flour
4 glasses of milk
30 grams of yeast
5 eggs
1 cup heavy cream
100 g butter
1 cup sour cream
1 tablespoon sugar
salt

Preparation:

1. Boil 2 tbsp. milk and cool to steam temperature. Stir yeast in half a glass of boiled milk.

2. Pour boiled milk and yeast into a saucepan (preferably enameled), add buckwheat flour and knead the dough.

3. After a couple of hours, pour the remaining milk into the dough and add the yolks mixed with a glass of sour cream, wheat flour, butter, salt and sugar. Let the dough rise.

4. Beat heavy cream in a blender, then 5 egg whites. Mix the cream with the whites and pour into the dough.

5. Gently stir the dough and let it sit for another 20 minutes. Pancake dough is ready!

Apple pancakes with milk

What you will need:

Milk – 2.5 cups,
Flour - glass,
Egg - 3 pieces,
Sugar, butter (vegetable) - 3 tbsp. spoons,
Apples (medium) – 2 pieces,
Salt.

How to cook:

In a deep container, use a whisk to beat eggs, sugar and a small amount of salt. Pour preheated milk into the egg mixture. Let's add a little more salt. Now add all the flour little by little. Mix all the ingredients and let the dough sit for about half an hour.

How to bake custard pancakes with milk without eggs?

If you planned to cook pancakes, but there are no eggs in the refrigerator, don’t be upset. You can get a satisfying flour product without them. Check out this simple homemade recipe using milk and boiling water.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings – 6

Ingredients:

Flour – 200 gr.
Milk – 200 ml.
Water – 100 ml.
Butter – 50 ml.
Sugar – 10 gr.
Salt – 1 pinch.
Soda – 0.5 tsp.
Vegetable oil - for frying.

Cooking process:

First, sift the flour and mix it thoroughly with soda, sugar and salt.
In a separate bowl, combine milk and melted butter. Stir until smooth.
Combine the dry mixture with the liquid. Beat the mixture and gradually pour in boiling water in a thin stream. We continue to work with a whisk until a homogeneous liquid dough is formed.
Place the frying pan on the fire. Coat it with vegetable oil. Pour in a little dough and fry it until cooked on both sides.
Ruddy homemade pancakes without using eggs are ready. Place them on a plate and place them on the table!

Thin pancakes with mineral water

What you will need:

Water (mineral sparkling) – 2.5 glasses,
Flour – 1.5 cups,
Eggs – 4 pieces,
Sugar - a tablespoon (or to taste),
Butter (butter) – 2 tablespoons,
Oil (vegetable) – 3 tablespoons,
Salt - to taste.

How to cook:

Mix half a glass of mineral water, eggs, salt and granulated sugar in a deep bowl. Add flour in small parts. Don't forget to mix the ingredients. We also pour the melted butter into the dough and, finally, add the remaining portion of mineral water and vegetable oil. You should get a mass with a consistency reminiscent of fermented baked milk.

For frying, it is better to take a cast iron frying pan and lightly grease the bottom with vegetable oil. Distributing the dough evenly over the surface, fry the pancake for 50 seconds and turn over to allow the other side to brown.

Why do pancakes burn in a frying pan and how to avoid it

It all starts with choosing a frying pan. You've probably heard that you need to keep a separate frying pan for pancakes. This is partly true. This tip applies to cast iron and aluminum pans.

For pancakes, special frying pans are produced with low sides, making it easier to turn the pancakes

The fact is that in frying pans made of these materials, during frying in oil, a hard fat film is formed, which prevents the pancake from sticking to the frying pan.

Once the pancakes are done, you will wash the pan. It is impossible to get rid of such a protective fat layer with just one wash, and we can say that the longer you use one frying pan as a pancake maker, the more reliable the protective layer will be on it.

If you cook pancakes in one frying pan, and then immediately cook meat or something else, then frequent washing will not give the protective layer a chance to attach. In addition, if the frying pan is not carefully maintained, then there may be particles of burnt food left on it, which will not give you a chance to cook beautiful pancakes.

It is better to wash the pancake maker under running water and not in the dishwasher. Again, so as not to wash off the fat layer

Three important conclusions can be drawn from all this:

For pancakes you need a separate frying pan (aluminum or cast iron, preferably with low sides)
The older the pan in which only pancakes are cooked, the better it is.
The new pancake pan is not suitable (does not apply to Teflon and non-stick coating)

Often there is also such advice as calcining a cast-iron frying pan. And this is really good advice for getting rid of machine oil left in the pan during production, and for ideal cleaning of a frying pan that is no longer new. But it’s not suitable for a pancake maker. Because by heating the pan and pouring salt into it, you will start the process of drawing fat out of the pores of the pan with salt. Yes, the pan will become perfectly clean, but the fat layer will have to be created anew.

How to properly grease a frying pan so that pancakes don't stick

Grease the pan is a must. Yes, most often vegetable oil is poured directly into the dough, but in order to prevent the first pancake from coming out lumpy, the pan also needs to be greased. Do not pour half a glass of oil, but rather lubricate it. That is, pour in a couple of tablespoons and rub with a paper towel or a special brush.

This action must be repeated for at least the first three or four pancakes.

The best lubricant for baking pancakes is lard. Simply place a piece on a fork and coat the bottom and sides of the pan before pouring each new portion. This is a 100% way to prevent pancakes from sticking to the pan.

Ceramic, Teflon and non-stick frying pans are also recommended to be lubricated. Just to make the pancakes soft and tender

Thin whey pancakes

What you will need:

Serum – 500 ml,
Flour – 250 g,
Egg – 2 pieces,
Oil (sunflower), sugar - 3 tablespoons each. spoons,
Baking powder - tea. spoon,
Salt.

How to cook:

Mix a portion of sugar, a couple of eggs, and salt until smooth. Pour in the vegetable oil, followed by the whey. Add baking powder to the resulting mixture and wait about ten minutes. The interaction of baking powder and whey will allow you to subsequently enjoy the openwork pattern of the pancakes.

Now you can stir in the flour. We start frying pancakes in a hot frying pan, which we grease only once before the start of the cooking process.

Baking super thin pancakes

This page is entirely dedicated to the process of baking super thin pancakes.

The dough for these pancakes is prepared with starch and this does create some problems when baking.

- this dough contains starch, which does not dissolve in either milk or water. This leads to the fact that the dough constantly tends to separate and must be stirred. It is advisable to do this before each next batch of dough into the ladle.

— the dough for such pancakes is quite liquid. It resembles water more than dough. Don't try to thicken it by adding flour or starch. In this recipe you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe.

— when frying pancakes, it is very important to choose the right temperature. I cook on an electric stove, which gives maximum heat when the switch knob is set to 9. To fry pancakes, I set the switch to position 6 or 7. The pancakes should fry quickly enough. You can track the frying time in the video. If the pancake is frying for too long, increase the heat on the stove.

- if you do not have enough experience in frying pancakes, start with a frying pan of a smaller diameter, because... The larger the diameter of the pan, the more obvious the possible problems become. In the video, I cooked pancakes in a frying pan with a diameter of 24 cm, and usually pancake frying pans have a diameter of 20 cm or less.

- the recipe for super thin pancakes is designed for preparing thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour in enough batter to cover the bottom of the pan in a thin layer (watch the video). If you can’t immediately pour enough batter so that it is evenly and quickly distributed over the bottom of the pan, pour more pancake batter than you need, hold it on the pan for a few seconds (again, I refer you to keep track of the time in the video), and then pour out the excess “unset” » dough back. Of course, in this case, you get a not very beautiful trail from the dough being poured back, but this will help you correctly navigate the required amount of dough.

- dough with added starch is less “dense” and actually breaks more easily during baking than regular pancake dough. That is why it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side. It is very difficult to describe exactly when it is time to turn over. I usually focus on the edges of the pancake. By the time they are turned over, they should already be dry and golden and easily separated from the walls of the pan. The pancake itself should also “dry out”. I'll try to explain what this means. As soon as you place the frying pan with the dough on the stove, you will notice how gradually, starting from the edges, the pancake begins to dry out. Its color and structure changes. Usually you need to turn the pancake over when its entire surface, and not just the edges, becomes visually drier, uniform in color and structure. But, on the other hand, it is important not to overcook the pancake in the frying pan, otherwise it will dry out too much and become brittle. The easiest way to navigate here is by color. If, after you turned the pancake over, it seemed overly fried and even overcooked, then next time fry the first side of the pancake a little less (in time). In short, you need to strike a balance between being undercooked and therefore tearing when flipped, and flipping well but burnt.

-since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough. I first use a spatula to separate the edges of the pancakes and only then flip the pancake itself. Look at the videos.

For now, that's all I wanted to say about possible problems when baking super thin pancakes. If you have any problems, write, I will try to answer them on this page as far as possible.

Custard pancakes

What you will need:

Milk, water (boiling water) – 200 ml each,
Flour – 200 g,
Egg – 2 pieces,
Butter (lean), granulated sugar - 3 tablespoons each. spoons,
Salt - half a teaspoon. spoons or to taste.

How to cook:

Let's start by combining three components: sand, eggs, salt. Pour milk into the resulting substance, then pour in flour. Carefully introduce hot water in parts and add vegetable oil. We get the dough for custard pancakes, which we cook in a hot frying pan until a golden crust forms on each side.

Oat pancakes with milk

What you will need:

Cereals (oatmeal), milk - 2 cups each,
Flour - 3/4 cup,
Egg - 3 pieces,
Water (boiling water) - half a glass,
Sugar, oil (vegetable) - 3 tablespoons each,
Salt, soda - half a teaspoon each,
Acid (citric) – 1 g.

How to cook:

Grind the oatmeal in a blender and combine it with milk. Salt. Set aside. Let it swell for 40 minutes. In a second container, beat granulated sugar and eggs. Combine the mixtures from the two dishes and mix well.

It's time to add flour, acid, and soda. You should get a fairly thick mass. Brew it with hot water and add vegetable oil. Using a whisk, mix everything again.

Fry in a heated frying pan, after applying oil to its surface with a brush.

“Flawless” pancakes (ideal for beginner cooks)

Ingredients:

one and a half glasses of milk
one and a half cups of boiling water
one and a half cups of flour
2 eggs
one and a half tablespoons of butter
one and a half tablespoons of granulated sugar
half a teaspoon of salt
vanilla

Preparation:

1. Add sugar to eggs and beat well. Then you need to add salt and vanilla to the mixture.

2. Gradually add milk and flour, whisking continuously.

3. Add melted butter and pour boiling water in a thin stream, continuing to whisk. Let the dough sit for 30 minutes.

Thin pancakes with fermented baked milk

What you will need:

Ryazhenka – two glasses,
Flour - one glass,
Sugar - two tablespoons (or to taste)
Eggs – 3 pieces,
Soda - teaspoon,
Salt (to taste),
Oil (for frying).

How to cook:

In a bowl, beat the mixture of eggs, sugar, salt. Pour fermented baked milk into them, add soda. The last component will be flour. We introduce it carefully, in very small portions.

Heat the frying pan well, grease it with oil and, using a ladle, pour some of the dough into the center. Using rotational movements, distribute the dough evenly over the surface and begin to fry. As soon as the bottom side of the pancake sets, turn it over and cook the other side until golden brown. Bon appetit!