Pancakes with baked milk

Pancakes with baked milk

Friday, January 9, 2015

This recipe for thin pancakes is distinguished not only by its ease of preparation, but also by its amazing result: the finished pancakes turn out to be indescribably fragrant, tender and extremely tasty. There is nothing unusual in this, because the basis for this sweet dish is baked milk, which can simply be prepared at home.

In total, from this quantity of goods I get 24 thin pancakes, 21 centimeters in diameter. But your quantity may vary, because any housewife herself describes the size and thickness of the pancakes. I always use glasses with a capacity of 200 ml.

Ingredients:

Making a dish step by step:

This usual pancake recipe with photo includes the following products: premium wheat flour, baked milk and chicken eggs at room temperature, salt, sweet sand and refined vegetable oil.

First, combine a chicken egg with a pinch of salt and sugar.

Beat everything until the grains dissolve, pour in 2 cups of baked milk and add 2 cups of sifted flour. Whisk everything so that there are no lumps.

Then again pour 1 glass of baked milk and add approximately 1.5 glasses of sifted wheat flour.

The dough should be completely homogeneous, without lumps, and the mixture should resemble low-fat sour cream.

Now add the remaining 2 cups of baked milk and mix everything well again or beat with a mixer at low speed. The pancake batter comes out quite watery.

Add vegetable oil without aroma and stir it in with a ladle or spoon.

Let the dough rest at room temperature for 15 minutes.

And now you can cook thin pancakes with baked milk. Heat a frying pan suitable for this purpose and pour in about 2 tablespoons of dough (depending on the diameter of the frying pan). Distribute the dough and fry the pancakes for about one and a half minutes on one side over low heat.

Then turn the pancake over and cook for about 30 seconds.

Similarly, we prepare other pancakes with baked milk. We have a wonderful and extremely appetizing glass, don’t we?

Thin pancakes made with baked milk always turn out fragrant, tender and extremely tasty. Try it too! And if you wish, you can see another excellent recipe for delicious thin pancakes: try thin pancakes with milk - a good option for breakfast with the family.

Pancakes with baked milk

Pancakes made with baked milk are tender and have a beautiful rosy color. Serve them with honey, jam, sour cream, tea, coffee or milk. All-you-can-eat breakfast.

I really wanted thin pancakes! But some special ones. There is milk in the refrigerator, you can turn it into baked milk and cook hearty, silky, sunny pancakes with homemade baked milk. On this page for us there will be two recipes right away: baked milk and pancakes. You will need both recipes more than once on the farm:

1. baked milk at home;
2. pancakes with baked milk.

How to make homemade baked milk

Baked milk tastes better the fattier it is. It is clear that the fattest thing is natural rustic, and nothing compares to it, and even in a clay pot and in a true rustic oven! But the best product also comes out of store-bought in a pan and on the stove. If possible, buy whole selected milk, but the most ordinary pasteurized milk will do (I had this).

What you will need : pasteurized milk 3.2% fat or whole selected milk - 1 liter. Production time – 2.5-3 hours

Pour milk into a saucepan or saucepan, place on the stove and boil. Make sure that the milk does not escape. When the milk froths, stir it with a wooden spoon and skim off the foam. Turn on the lowest heat and simmer the milk for at least 2-2.5 hours. During this period of time, all excess moisture will be melted away. You will notice that the foam will become denser. From time to time it is necessary to remove it and stir the milk with a wooden spoon. Do not cover the saucepan or saucepan with a lid.

After 2-2.5 hours, the milk will acquire a wonderful beige-cream color and an extremely tasty smell. If you keep the milk even longer, you will get a beige color - the degree of boiling depends on your desire. Turn off the stove and let the milk cool under the outermost layer of dense foam that has formed.

How to cook pancakes with baked milk

The main thing to keep in mind when making pancakes with baked milk is that all products should be at room temperature. Then the pancakes will turn out perfect.

Production time: 15-20 min / Number of servings: 10

• premium flour 1 cup
• baked milk 2 cups
• vegetable oil 3 tbsp. l.
• chicken egg 2 pcs.
• sugar 1.5 tbsp. l.
• salt 0.5 tsp.

Huge photos Small photos

Whisk the sugar and eggs. Continuing to beat, add baked milk and vegetable oil to the egg-sugar mixture. If baked milk is fatty and thick, dilute it slightly with water. It is better to take 1.5 cups of baked milk and 0.5 cups of water. The mass should be smooth and homogeneous. Add sifted flour.

And mix the dough with a whisk until smooth, so that there are no lumps. Leave it for a couple of minutes.

Grease the pan with vegetable oil using a silicone brush. Bake pancakes on both sides until done.

Place the finished pancakes on a flat dish, cover with cling film for some time. When baking, the edges of the pancakes become crispy and brittle; this cling film trick will make them soft.

Serve pancakes with your favorite insides or simply with a cup of coffee, tea or milk.

Pancakes with baked milk

Ingredients

Wheat flour – 6 tbsp.

Baked milk – 1.5 cups

Chicken eggs (large) – 2 pcs.

Baking soda - on the tip of a knife

Oil – for frying

• 210 kcal
• 45 min.
• 15 minutes.
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

It is with great pleasure that I present the most delicious traditional Maslenitsa pancakes made with baked milk. Their corresponding taste is difficult to confuse with other pancakes. The “melted” pancakes turn out extremely tender, fluffy and fragrant. Pancakes are suitable as the main festive dish for Maslenitsa and are also perfect for stuffing with sweet and savory insides.

Take products from the list. They must be at room temperature. Before kneading the pancake dough, remove the baked milk and chicken eggs at least 1 hour in advance.

Break the chicken eggs into a bowl.

Beat until fluffy with a mixer. Add a little sugar and just a little salt to the egg mixture. It's okay if you later decide to eat your pancakes with jam or condensed milk. Salt is constantly used to make pancake dough. The situation is similar with sugar. You won’t feel it at all in ready-made pancakes, even if you decide to stuff them with meat.

Add baked milk to the eggs.

Continue beating the eggs now with the baked milk.

Add sifted flour and baking soda as a baking powder. Soda must be extinguished with boiling water or vinegar.

Thoroughly stir the pancake dough mixed with baked milk using a mixer. There shouldn't be any flour lumps.

Your dough has a tender pancake base - everything has come out, and it’s time to bake pancakes.

Heat a pancake pan. Grease with oil.

Using a mini ladle, measure out the appropriate size of dough. Pour into the pan, spreading in a thin layer over the entire frying surface.

Bake pancakes in baked milk on both sides until golden brown.

Remove the finished pancakes from each other, placing them on a flat plate.

The baked milk pancakes came out thin, with a crispy rim around the edge.

Celebrate Maslenitsa with satisfaction with our pancakes!

He makes pancakes from baked milk. Pancakes with baked milk - a recipe for thin pancakes with holes

Pancakes are a dish that many, many people probably love. I don’t understand about you, but in our family they are dearly loved by everyone, especially the children. And because Maslenitsa is just around the corner, I decided to collect in one article 11 recipes for thin pancakes, the dough for which is prepared with milk. Naturally, there are various recipes: with kefir, and with fermented baked milk, and just with water, but usually they are still baked with milk, which is what this article will be devoted to.

I hope that after reading this article for us, you no longer have questions about how to cook pancakes with milk!

Traditional recipe for making pancake dough with milk

Pancakes according to a traditional recipe... everyone has their own recipe, I will share mine with you. According to it, the pancakes always turn out thin, delicate and extremely tasty.

• milk – 0.5 l;
• eggs – 3 pcs.;
• sugar – 3 tablespoons (more or less, depending on your preferences);
• a pinch of salt;
• flour – 1 glass;
• vegetable oil – 2 tablespoons;
• boiling water - completely insignificant, less than half a glass.

I have already shared this recipe, you can read it at the link -. This is truly the recipe that I use all the time, and for me it is traditional. So feel free to try it, I guarantee your pancakes won’t be lumpy!

Traditional step-by-step recipe for pancakes with milk

Production time according to this annotation is 30 minutes.

For 12 servings you need to prepare:

• flour – 100 g;
• milk product – 200 ml;
• testicle – 1 pc.;
• water – 75 ml;
• sunflower seed oil – 1 tbsp;
• sweet powder – 1 tbsp;
• salt.

Grandma's recipe for thin and extremely tasty pancakes

A very common recipe for making pancakes, I also use it from time to time. They are soft and tender in the center and crispy around the edges.

• milk – 0.5 l.;
• butter – 2 tablespoons;
• eggs – 3 pcs.;
• sugar – 2 tablespoons;
• flour – 200 g;
• a pinch of salt.

1. Separate the yolks from the whites.
2. Grind the yolks with sugar and melted butter.
3. Sift the flour into the resulting mass and add milk.

IMPORTANT! Milk must be at room temperature.

1. Beat everything with a whisk or mixer so that there are no lumps.
2. Beat the whites with the addition of salt into a foam.
3. Mix the whipped whites with the mixture of yolks and milk.
4. Heat the frying pan, grease it lightly with vegetable oil with a brush and bake on both sides until golden brown (for the first pancake I constantly grease the pan with oil, for all the subsequent ones there is no need for this, they turn over perfectly anyway. It all depends on the frying pan).

Pancakes for Maslenitsa: recipe with baked milk

But what kind of pancakes should you prepare for Maslenitsa - thin, sweet or simple, with milk or kefir? This is also a matter of taste. Naturally, the sweet ones will go with jam or condensed milk, and all the others will be suitable for stuffing.

But for the holiday I would like to distinguish myself with something like that. To do this, let's try to reproduce what is called an ancient grandmother's recipe for making pancakes with baked milk.

This milk has the most saturated creamy color and has a pronounced gentle taste, turning into caramel colors. The reason is that this milk is made from ordinary milk by heating it for a long time to almost 100 degrees (from 3 hours). Previously, this was done in Russian ovens (simmering), and at the moment - in industrial vats at factories.

So, now about the ingredients for making delicious, thin pancakes with baked milk.

• flour 1 cup;
• baked milk 400 ml;
• sunflower oil 2 huge spoons;
• 3 chicken eggs;
• sugar 2-3 spoons;
• salt 1 pinch.

To make the dough we proceed as follows:

Step 1. We start the process again by beating the eggs with sugar.

Step 2. Add slightly warmed baked milk (your finger should not burn), add flour and stir continuously.

Step 3. We obtain a homogeneous, rather thick, but at the same time liquid consistency and begin baking pancakes - here everything is as usual.

Serve with butter, jam, condensed milk. If there are the most nutritious entrails (liver, meat, fish, etc.), in this case, in the middle of the initial ingredients, reduce the amount of sugar by 1 spoon.

Custard pancakes with holes in milk and boiling water

Custard pancakes with boiling water are always extremely and extremely tender, savory and extremely wonderful.

• milk – 0.5 l;
• flour – 220 g;
• eggs – 2 pcs.;
• boiling water - 1 cup;
• sugar or sweet powder – 2 tablespoons;
• a pinch of salt;
• vegetable oil – 7 tablespoons;
• baking powder - 1 teaspoon.

1. Beat eggs with sugar.
2. Add milk and mix everything.
3. Sift the flour, add baking powder and knead a fairly dense, thick dough.
4. Add a glass of boiling water to the resulting dough and mix everything again.
5. At the end, add butter, mix again and start baking pancakes.
6. Bake in a perfectly heated frying pan on both sides.

Recipe for “Pancakes with baked milk from grandma”:

Beat the eggs with sugar, adding a pinch of salt.

Heat the baked milk. Mix the milk with the beaten eggs, stirring continuously. Add flour evenly, one tablespoon at a time, until the dough comes out lump-free. The pancake batter comes out quite watery. I also add 1 or 2 tablespoons of vegetable oil directly to the pancake dough.

In order for the pancakes not to stick, the pan must be quite hot. To fry pancakes, you need a frying pan with low edges and a long handle; it’s easier to twist pancakes on one. As a standard, the frying pan must have a thick bottom. It’s not for nothing that our grandmothers used metal frying pans to make pancakes.

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