There are many recipes for stuffing thin pancakes with milk. There are some secrets to preparing this dish. To obtain thin but elastic products, it is recommended to grease the pan with a small amount of oil. It is advisable to use a silicone brush for lubrication.
How thin and tender the product turns out will depend on how much dough is in the pan. The less dough and the more evenly it spreads over the surface, the thinner the product will be. It is recommended to bake the dish on a very hot surface. To prevent the product from becoming too dry, do not wait for a dark crust to form on the bottom. It is better to turn the pancake over as soon as a golden hue appears.
A classic recipe for delicious and thin pancakes with milk
Everything classic is always simple and tasty. And this recipe, proven over the years, is no exception. The composition of the products is quite accessible to every housewife. And the pancakes come out very tender, airy, literally shining through in the sun. Our dough is yeast-free, which makes working with it even easier.
What we need:
- Warm milk - 1 liter
- Granulated sugar - 1-3 tbsp. depending on how sweet you want the products to be
- Flour - approximately 320 gr. (depending on its quality, you may have to add more or less)
- Salt - a pinch
- Chicken eggs - 2 pcs.
- Soda - a quarter teaspoon
- Vegetable oil - 3 tablespoons (and a little more for greasing the pan)
Preparation of the dough:
1. Take a bowl for kneading dough, suitable in size. Break a couple of eggs into it. Before using, I always wash and dry eggs with napkins. Do you wash your eggs?
2. Next, add granulated sugar and a pinch of salt. Mix everything together until the whites and yolks are homogeneous.
Add sugar to taste. 3 tablespoons will make the product quite sweet. If you don't want this, add a little less - 1-2 tablespoons.
3. Preheat the milk slightly. You can bring it to room temperature or heat it to 37-40 degrees. Pour into the egg mixture, then add baking soda. Mix everything together with a whisk.
4. Now it’s the turn of the flour. We will not enter everything at once, so as not to make a mistake with the quantity. We will add in 3 approaches, stirring after each. Look at the consistency. Some people like the dough thicker, others thinner so that there are more holes. At the end of the kneading, pour in vegetable oil.
It will make the products more delicate. Plus, you don't have to grease the pan every time.
Mix thoroughly so that no lumps remain. Let our dough rest on the table for about 20 minutes. The flour will become more sticky, which means the products will be more durable and will not tear when turned over.
How to bake pancakes:
5. Heat a wide-bottomed frying pan thoroughly. For the first time, lubricate it with a thin layer of oil - with a brush or napkin. Introduce the first portion of dough into an already well-heated bowl. This is about half a ladle. You need to pour in while holding the pan at a slight angle. Distribute the pancake by turning the pan in the desired direction. Fry on fire, slightly above average.
6. When the edges become lightly browned, turn the pancake over, carefully lifting it with a spatula or wide knife. It will cook much faster on this side. We lift it and see if the pancake is browned from below. Then you can remove from the pan onto a flat dish.
7. If you wish, each product can be coated with butter after frying. It will give baked goods an excellent taste, but also high calorie content. Thus, when baking pancakes, we use all the dough. We stack them on top of each other. It is better to serve them hot, piping hot, with sour cream or jam.
Grandma’s recipe for thin pancakes with holes in milk and boiling water:
Many people loved grandma's delicacy as a child. And when you became an adult, you probably received a recipe from her and advice on how to bake them. Now I want to share my grandmother’s recipe.
Ingredients:
- Milk – 1 glass;
- Boiling water – 1 glass;
- Chicken egg – 2 pcs.;
- Vanilla sugar – 1 teaspoon;
- Flour – 1 glass;
- Salt – 0.5 teaspoon;
- Sugar – 1 tablespoon;
- Sunflower oil – 3 tablespoons.
Preparation:
1. Break chicken eggs into a bowl. Add salt, sugar and vanilla sugar to them. Mix well until the sugar dissolves. Pour in cold milk.
2. Sift the flour into a bowl and stir with a whisk until smooth.
3. Then pour boiling water in a thin stream and stir vigorously until the dough becomes liquid, like for pancakes. Add sunflower oil. Stir and let it stand for 10 - 15 minutes.
It is better to pour boiling water over the entire surface and immediately stir in a circular motion so that the dough does not cook and lumps do not form.
4. Take a frying pan with a thick bottom and put it on fire. Lubricate the bottom and walls with oil or lard so that they do not stick to the pan and can be easily removed.
5. Using a ladle, pour the dough into the pan so that the bottom is completely covered. Bake one side first. When you see that the baked goods are turning golden brown, use a spatula to turn them over to the other side. This way we will use up all the prepared mixture.
How to prepare pancakes with kefir for stuffing
To prepare delicious pancakes with meat, first prepare pancake dough for them, from which we will bake a whole stack of pancakes. And then we will prepare a minced meat filling for them. So let's get started.
Ingredients:
- Flour – 1 cup
- Kefir – 2 cups
- Egg – 1 piece
- Sugar – 1 tablespoon (since the pancakes have a salty filling, a lot of sugar is not added to the dough)
- Refined vegetable oil - 2 tablespoons for dough and for frying meat
- Salt - a pinch for pancakes and to taste for meat filling
- Onions – 2 pieces
- Pork – 1 kg (you can use any meat you like)
- Ground black pepper - to taste
Step 1. Pour kefir into a bowl for kneading dough. Add salt, sugar, vegetable oil and egg. Using a whisk, or better yet, a blender, beat all the products until smooth.
Step 2. Add flour to the dough. If possible, you can sift it through a sieve so that the flour is enriched with oxygen. This will make the pancakes more tender.
Step 3. Knead the dough until it has a homogeneous consistency similar to liquid sour cream.
Make sure that there is not a single lump in the dough.
Step 4. Heat a pancake frying pan (you can use cast iron).
Bring your hand to its surface (but not too close, otherwise you may get burned), if you feel intense heat, then the pan is ready for baking.
Step 5. Take a portion of the dough, pour it into the pan and rotate it so that the dough spreads in a circle.
Step 6. After 2-3 minutes, when the pancake becomes slightly golden in color and the edges are browned all around, turn it over to the other side and fry for about 1 minute.
Step 7. Place the finished pancakes in a stack on top of each other.
If you wish, you can grease each one with butter, this will add additional satiety and taste to the dish.
The thinnest openwork pancakes with holes
A delicate dish is not always and not everyone succeeds. But maybe you're doing something wrong. Try this recipe and they will be thin and tasty.
Ingredients:
- Chicken eggs – 3 pcs.;
- Flour – 1 glass;
- Milk – 1 glass;
- Water – 1 glass;
- Sugar – 3 tablespoons;
- Salt – 1 pinch;
- Baking powder – 1 teaspoon;
- Sunflower oil – 2 tablespoons.
Preparation:
1. Break the eggs into a deep cup and add salt and sugar to them. Mix with a whisk.
2. Pour in milk and water, while continuing to stir.
3. Pour in flour along with baking powder and add sunflower oil. Knead the dough until smooth. It should be liquid, but not like water.
4. Bake in a heated frying pan, greased with oil, on both sides.
Classic recipe for 1 liter of milk
This method is my favorite because it is simple. And they baked using it turn out tasty and beautiful. It’s not a shame to treat guests like this.
Ingredients:
- Milk – 1 liter;
- Chicken egg – 2 pcs.;
- Sugar – 2 tablespoons;
- Flour – 1.5 cups;
- Vegetable oil – 4 tablespoons;
- Salt – 2 pinches;
- Soda – 0.5 teaspoon;
- Butter - to taste.
Preparation:
1. Put the milk on the fire and bring it to a warm state.
In order for the pancakes to turn over well, the milk must be warm.
2. Break chicken eggs into a deep cup. Add salt, sugar and soda. Mix everything thoroughly with a whisk or mixer. Add sunflower oil and mix well again.
3. Pour about a glass of warm milk into our mixture and whisk with a whisk. Next, sift the flour directly into the cup. Stir until the lumps disappear.
Flour must be sifted through a sieve before use. This way it is saturated with oxygen and the baked goods become more airy.
4. Pour the remaining milk into the resulting dough. Stir and let it stand for 15 to 30 minutes. During this time, all components will dissolve better and work better with each other.
The consistency of pancake batter should always be similar to thin cream.
5. It is advisable to bake in a special frying pan in which you do not bake anything else. But they can work on any other one by following a few rules. It is very important to keep the pan clean. Therefore, be sure to wash it before use. Wipe the washed frying pan with a dry and clean towel, and then put it on high heat. Grease a hot frying pan with sunflower oil using a paper towel or napkin. Place back on the heat to heat further. When you feel the strong smell of hot sunflower oil, but not burnt, we begin to bake our pancakes.
6. To do this, mix the dough thoroughly and pour a ladle into a hot frying pan. At the same time, we make rotational movements so that the dough spreads over the entire surface.
7. Bake for about 20 seconds. When the edges are browned, use a spatula to turn them over to the other side. After browning the second side, remove the finished one to a plate and bake the second one immediately.
Don’t forget to periodically lubricate the pan with oil.
8. Grease the pancakes with butter or melted butter so that they are not dry. But that's up to your taste.
