7 best recipes for pancakes with milk

Traditional, openwork, yeast, potato and even condensed milk - you have never tasted tastier pancakes.

1. Traditional pancakes with milk

The pancakes turn out very tender and soft.

Ingredients

3 testicles;
2 tablespoons sugar;
¼ teaspoon salt;
500 ml milk;
220–240 g flour;
¼ teaspoon of soda;
2-3 tablespoons vegetable oil + for greasing.

Manufacturing

Whisk the eggs with sugar and salt. Pour in approximately 100 ml of warm milk and whisk again. Add sifted flour and baking soda, stir thoroughly.

Pour in the remaining warm milk evenly, stirring the dough until smooth. Add the oil, beat and let the dough sit for 10-15 minutes.

Grease a frying pan with a small amount of oil and heat well. Cover the bottom with a thin layer of dough and fry over medium heat on both sides until golden brown.

You can grease the pan only before making the first pancake.

Diversify the menu 😋

10 pancake recipes for every taste

2. Openwork pancakes with milk and kefir

There are many small holes in the finished pancakes, which is why they are called openwork.

Ingredients

360 ml milk;
120 ml kefir;
2 testicles;
150 g flour;
1 teaspoon baking powder;
2 tablespoons sugar;
⅓ teaspoon salt;
2 tablespoons vegetable oil + for greasing.

Manufacturing

Combine milk and drink. Add the eggs and beat with a whisk. Sift flour, baking powder, sugar and salt. Add the flour mixture and butter to the watery mixture and stir until smooth.

Heat a frying pan greased with a small amount of oil. Place a small amount of dough so that it covers the bottom. Cook over medium heat until golden brown on both sides.

Be sure to grease the pan with oil before each new batch of dough.

Experiment 🧀

4 recipes for unique pancake innards

3. Openwork pancakes with milk and yeast

Yeast pancakes will be slightly thicker than regular ones. Almost everyone adore them precisely for their splendor. And there will also be a lot of holes in them.

Ingredients

30 g compressed yeast;
3 tablespoons sugar;
1 liter of milk;
3 testicles;
1 teaspoon salt;
600 g flour;
200 g butter.

Manufacturing

Crumble the yeast, add 1 spoon of sugar and pour in a small amount of warm milk. Stir thoroughly and leave to sit while you prepare the rest of the ingredients.

In a large bowl, whisk the eggs, salt and remaining sugar. If you wish, you can take more sugar. Pour in all the warm milk and whisk. Add the yeast mixture and stir again.

Add flour evenly, stirring the dough until smooth. Pour half the melted butter into it. Cover the container with a towel and put it in a warm space for 40–50 minutes. During this period of time, the dough must be mixed several times.

Heat some of the remaining oil well in a frying pan. Pour the dough onto it and fry over medium heat until golden brown on both sides. Use slightly more dough than for all other pancakes.

The pan must be greased before making any pancake.

Try it 🇫🇷

The usual recipe for traditional French pancakes

4. Custard pancakes with milk and water

The pancakes will come out thin, tender and slightly delicate.

Ingredients

480 g flour;
1 teaspoon salt;
2 tablespoons sugar;
500 ml milk;
3 testicles;
1 tablespoon vegetable oil + for greasing;
620 ml water.

Manufacturing

Add salt, sugar, milk to the sifted flour and stir. Add the eggs and whisk thoroughly until smooth. Pour in the oil and stir. Then add hot water and thoroughly whisk the mass again with a whisk. Let the dough sit for approximately 30 minutes.

Grease a frying pan with a small amount of oil and heat well. Place a thin layer of dough and cook over medium heat until golden brown on both sides.

You can grease the pan only before making the first pancake.

Bookmark it 🥣

How to cook savory pancakes in a slow cooker

5. Custard pancakes with condensed milk and water

Baking with condensed milk will be sweet, fragrant and beautiful.

Ingredients

370 g condensed milk;
2 testicles;
a pinch of salt;
650 ml water;
300–320 g flour;
2 tablespoons vegetable oil + for greasing.

Manufacturing

Whisk condensed milk, eggs and salt. Pour hot water into a can of condensed milk and add to the consistency. You will need two containers of water - approximately 650 ml. Add flour and stir thoroughly until the mixture is homogeneous. Add butter to the dough and leave for 15 minutes.

Heat a frying pan greased with a small amount of oil. Place a small amount of dough so that it covers the bottom of the pan. Fry over medium heat until golden brown on both sides.

It is not necessary to grease the pan before each new pancake.

Save 👨🏻‍🍳

Losing weight on Maslenitsa: recipe for pancakes according to the Dukan diet

6. Pancakes with milk without eggs

This recipe will help you out if for some reason you don’t eat eggs or you simply don’t have them in the refrigerator.

Ingredients

200 g flour;
2 tablespoons sugar;
a pinch of salt;
500 ml milk;
2 tablespoons vegetable oil + for greasing.

Manufacturing

Add sugar and salt to the sifted flour. While stirring with a whisk, pour in milk at room temperature in portions. Add oil and thoroughly beat the dough again. Leave it to steep for 15 minutes.

Heat a frying pan greased with a small amount of oil. Cover the bottom with a thin layer of dough and cook over medium heat until golden brown on both sides.

It is not necessary to grease the pan before each new pancake.

Find out 🐣

How to replace eggs in baked goods, salads and cutlets

7. Potato pancakes with milk

These are savory pancakes with the smell of garlic and green onions.

Ingredients

3 medium potatoes;
250 ml milk;
1–2 cloves of garlic;
2 testicles;
1 teaspoon salt;
1 teaspoon sugar;
4 tablespoons vegetable oil + for greasing;
150 g flour;
a few green onions.

Manufacturing

Cut the peeled potatoes into large pieces and boil until soft. Drain the water and mash the vegetables with a masher. Add hot milk and chopped garlic and make a smooth puree.

After a few minutes, add eggs, salt, sugar, butter and stir. Add the sifted flour evenly, kneading the dough. It should be slightly thicker than ordinary pancake.

Grease a frying pan with oil and heat well. Spread a little dough over it and sprinkle with chopped onions. Fry over medium heat until golden brown on both sides.

It is better to grease the pan with oil before each new portion of dough.

Pancake dough with milk

Ingredients

Vegetable oil – 1 tbsp.

180 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Naturally, every experienced housewife has a favorite pancake batter recipe. Some people cook it with whey, some with yogurt or kefir, some with yeast, but my favorite recipe for pancake dough is with milk. This is how my grandmother cooked, this is how my mother cooked, this is how I cook. The pancakes turn out very tasty, tender, without sourness. Pancakes can be stuffed using this recipe without breaking.

So, to make dough for pancakes with milk, let’s take these ordinary products.

Break the eggs into a bowl, add salt and sugar.

Beat with a whisk until the sugar dissolves.

Now we will add the sifted flour. If you add milk at first, it will be very difficult to get rid of lumps of flour later.

Now pour in the milk, about 1/3. Stir the dough as you pour in the milk.

Stir with a whisk all the time, this is how thick the dough comes out, without lumps.

Now add the remaining milk and stir again. The result is such a tender pancake dough, without lumps.

Be sure to add a little vegetable oil.

The dough for pancakes with milk is ready! All that remains is to heat up the pancake pan and bake the pancakes. This is the most common and tested recipe for pancake dough with milk, bake with pleasure!

Thin pancakes with milk

Not everyone can make pancakes with milk - thin, patterned. Meanwhile, this skill is one of the most highly valued among chefs. Cooking them is not very troublesome if you know that thin pancakes have their own secrets.

Basic information about the recipe for pancakes with milk

The most important thing is the right mixture of dough. If it is liquid, the pancakes tear when frying, and if it is very thick, they do not spread well in the pan, turning out dense, rough, and irregular in shape.

A good pancake dough should taste like freshly collected homemade cream, it depends on the proportion of ingredients in the dough. If you're cooking for the first time, try frying one pancake. By the nature of the spreading you can determine whether it is necessary to add flour to it, or, on the contrary, to create a thinner mixture by pouring in a portion of milk.

The second most important point is the choice of pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a little practice, you can get used to baking excellent pancakes in milk with any “equipment”.

Ingredients

milk 500 ml
eggs 2 pcs.
wheat flour 200 g
vegetable oil 1 tbsp. l.
butter 70 g
soda 1 tsp.
sweet sand 2 tbsp. l.
mint for decoration

Manufacturing

The pancake dough is kneaded in a deep bowl. First, mix two eggs and sugar. Let's call the amount of sugar conventionally - two tablespoons. Depending on whether the finished pancakes have a salty or sweet interior, you can vary the amount of sugar to a greater or lesser extent.

Beat the eggs until the sugar is completely dissolved with a mixer, blender or hand whisk.

Heat the milk to a temperature of 35 - 40 degrees C and pour it into the egg mixture.

Add a tablespoon of refined vegetable oil without flavoring.

Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do it differently: to avoid the formation of lumps, mix the flour with a small amount of milk.

The finished dough for pancakes with milk should not be very watery and not thick. If you scoop it into a spoon or ladle, it should flow in a narrow stream and be similar in thickness to homemade sour cream.

Add a teaspoon of baking soda and stir. We leave the dough to “rest” for 15 – 20 minutes so that all the ingredients “become friends” with each other. Almost all housewives prepare pancakes without soda, but specifically it gives the pancakes porosity, and they are also called “patterned” or “with a hole.” This is how they prepare not only pancakes with milk, but also, for example, thin pancakes with kefir. Just don’t forget to quench the juice with citric acid before leaving.

While the dough is resting, melt the butter in the microwave or on the stove. Grease any pancake with melted butter while it is hot. This will add a delicious smell and softness to the pancakes.

Before you start baking pancakes, add a tablespoon of boiling water to the rested dough and stir quickly. As a result, air bubbles form on its surface - just what is needed to get patterned pancakes.

Place a frying pan with a narrow bottom on the fire. There is no need to grease the bottom of the pan with fat, because the finished dough contains vegetable oil. Pour a ladle of pancake batter onto the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle, so that it spreads moderately over the bottom in a narrow layer. Reduce the heat to low – this will allow the thin pancakes to cook perfectly on both sides.

Using a spatula, lift the edge of the pancake - if it is fried, turn it over to the other side. On average, we bake any pancake for 1 to 1.5 minutes on each side.

Remove the finished pancake from the frying pan with a spatula and grease its surface with a silicone brush dipped in melted butter. Place all the prepared pancakes in a stack on top of each other.

The inside of pancakes with milk can be different - meat, cottage cheese, fruit. You can serve them without the insides, simply drizzling them with honey and garnishing with mint and berries.

Thin pancakes with milk

Cooking: 5 minutes

Cooking thin pancakes with milk - one of my favorite dishes! I like them with various insides, or simply with sour cream or jam. The recipe and process for making pancakes with milk is very simple, and the pancakes themselves turn out very tasty!

I shared almost all aspects and subtleties in the description. But if you are not new to cooking, you can safely scroll straight to the step-by-step photo recipe.

By the way, if there is no milk, but there is a drink, then you can cook pancakes with kefir.

A few words about the test

The dough for pancakes made with milk should be as thick as watery sour cream, or like very heavy cream, but in any case it does not have to be like water.

The dough must be homogeneous and there must be no lumps in it.

There are several methods to get rid of lumps:

You can mix eggs, salt, sugar, a little milk, flour and mix everything thoroughly until smooth. And later add milk evenly, constantly stirring the dough so that it is homogeneous. And at the very end add vegetable oil.
You can separate a little milk and add flour to it. Then mix everything thoroughly and later combine with the rest of the ingredients.
You can also use a mixer when kneading the dough.

It is more convenient to knead the pancake dough with a whisk rather than a spoon.

You should definitely add vegetable oil to the pancake dough, then your pancakes will not stick to the pan. And, in turn, you will need much less oil when you fry the pancakes.

Instead of vegetable oil, you can add a few tablespoons of melted butter to the dough, this will make the pancakes have more holes and a pleasant golden color.

How to fry pancakes

When you start to describe the process in words, it seems complicated and labor-intensive, but in fact the recipe is quite simple.

A frying pan with a handle will be useful for you. You can use a pancake maker, but I use a regular one.

It is necessary to heat the frying pan thoroughly and lightly grease it (it is very convenient to grease the frying pan with a pastry brush, but the bristles become saturated with oil and are very difficult to wash later).
Take half a scoop of the finished dough (the amount of dough may vary depending on the size of the frying pan and the scoop), slightly tilt the frying pan and start pouring the dough into the center of the frying pan.
The pan should be rotated in a circle and tilted in different directions until the dough covers the entire area of the pan in an equal layer. Personally, I find it more convenient to do this on a shed rather than on a stove.
Fry the pancake over medium heat for 1-2 minutes until it is browned on the bottom and the dough is dry on top.
Turn the pancake over.
Since pancakes made with milk are very thin and delicate, they must be rolled carefully. It is most convenient to do this with a special spatula, but you can use a dull knife or a flat wooden spatula. The 2nd side is fried very quickly. When the pancake is browned on both sides, you can simply turn the pan over the plate and the pancake will jump out of it.

The best way to spin pancakes is to throw them in the air.

In fact, it is quite easy to learn, but it requires a little practice. As the masters recommend, if you want to learn how to twist something in a frying pan on the fly, then you need to learn specifically on pancakes.

A few more tips

If your pancakes are constantly tearing, then try adding a little flour. To do this, separate part of the dough and pour a couple of tablespoons of flour there, then stir everything well and mix with the rest of the dough.
If you are preparing pancakes with entrails, you can fry the pancakes on only one side. Then the filling must be placed on the fried side of the pancake, and the other side will brown in the oven.

And remember: “the first pancake is always lumpy,” even among the most experienced housewives.