Pancakes (traditional recipe)

Pancakes (traditional recipe)

Usually, the most delicious pancakes are not made from expensive goods, but cooked correctly, according to a traditional recipe.

Manufacturing Description:

Ingredients:

• Wheat flour - 1.5 cups
• Chicken egg - 2 pieces
• Sugar - 2 tbsp. spoons
• Salt - 1 teaspoon
• Milk - 1 glass
• Water – 1 glass
• Vegetable oil – 30 ml
• Baking powder - 1 teaspoon

Number of servings: 5

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Thanks for the recipe, very tasty pancakes

Thank you! In the end, they turned out to be regular pancakes.

I'm glad you liked my recipe.

At first I mix a small part of the milk and flour, and later, when there are no lumps, I add the remaining milk and adjust the thickness of the dough with it.

Each housewife has her own secrets of making

I don't think you should add a whole teaspoon of salt for sweet pancakes.

Pancakes “Classic”

Savory pancakes according to your favorite traditional recipe.

Ingredients for “Classic Pancakes”:

• Wheat flour / Flour - 1.5 cups.
• Chicken egg - 2 pcs
• Milk - 1 cup.
• Water - 1 glass.
• Vegetable oil – 50 ml
• Sugar - 1 tbsp. l.
• Salt - 1/2 tsp.

Nutritional and energy value:

Recipe for “Classic Pancakes”:

Beat the egg yolks with salt and sugar, pour in the milk and water, butter and, stirring constantly, add the flour. Add whipped whites, mix.

Bake thin pancakes.

Serve with hot fragrant tea and different types of entrails: jam, jam, etc.

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Classic pancakes with milk - 5 step-by-step recipes for thin pancakes for 0.5 and 1 liter of milk with photos

Classic pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their manufacture. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than with kefir, and they are incomparably tasty!

Traditional pancake recipe for 0.5 liters of milk

Classics constantly require serious adherence to the recipe, but any housewife carefully keeps her secrets. One of these recipes is offered for you. The main secret of delicious pancakes is the dough without lumps, so we knead the dough with a mixer.

Cooking time – 1 hour.

Ingredients

Manufacturing process

Eat healthy and feed your family!

Thin traditional pancakes with milk

It is important for every housewife to find her own personal, experience-tested recipe for thin pancakes with milk. Serve them with jam, honey or sour cream - you will lick your fingers. Here is another method for making a luxurious breakfast.

Ingredients:

• Flour – 1 tbsp.
• Milk – 1.5 tbsp.
• Chicken egg – 3 pcs.
• Sugar – 1.5 tbsp. l.
• Salt – 0.5 tsp.
• Butter – 40 g.

Manufacturing process:

1. Break the chicken eggs into a container for kneading the dough, pour the required amount of salt and sugar and, using a whisk, beat the mixture well until the sugar and salt are one hundred percent dissolved.
2. Add 1.5 cups of milk to the whipped mixture and stir everything again.
3. Then pour the required amount of wheat flour into the resulting mixture.
4. Knead the dough using the same whisk until it has a homogeneous texture. The purchased dough must be a mixture of thick sour cream and not contain lumps, even small ones. Leave the dough to rest for 20 minutes.
5. In the microwave or in a water bath, melt the butter until watery, and after cooling slightly, add it to the dough and stir again.
6. Heat a frying pan over high heat and coat it with vegetable oil.
7. Fry the pancakes over low heat, pouring the amount of batter according to the size of your frying pan. It is convenient to pour the dough with a ladle.
8. Fry the pancakes on both sides until golden brown.
9. Place the finished pancakes in a stack on a plate, greasing each pancake with a piece of butter.

Thin milk pancakes with holes

According to the proposed recipe, you can quickly and easily prepare tender and thin pancakes for breakfast, in which you can simply place a sweet or salty filling, and the pancakes will not tear. And to get pancakes with holes, heat the frying pan very hot.

Ingredients:

• Milk – 500 ml.
• Egg – 1 pc.
• Flour – 1 tbsp.
• Vegetable oil – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Salt – ½ tsp.

Manufacturing process:

1. To make pancakes, first prepare all the ingredients indicated in the recipe. Keep them at room temperature for some time so that they are not cool.
2. Pour the required amount of milk into the container for kneading the dough and add sugar, salt and vegetable oil, which can be replaced with olive or sunflower, or melted butter to taste.
3. Beat a chicken egg into the milk.
4. Using a mixer, beat the resulting mixture until smooth.
5. Be sure to sift the required amount of flour onto a sieve so that it is saturated with air, add it to the consistency and beat well with a mixer again. The dough should be a watery mixture (pancakes made from watery dough will turn out very thin) and not contain lumps.
6. Heat a frying pan greased with vegetable oil over medium heat. It is convenient to apply the oil with a brush or napkin and only before the first pancake, because we added it to the dough.
7. Using a ladle, pour the dough into the frying pan (determine its size according to the diameter of your frying pan), and spread it in a narrow layer along the bottom, turning the frying pan slightly.
8. Fry the pancake on each side until it slides freely in the pan. The pancake should have browned and crispy edges, then it is ready.
9. Place the finished fried pancakes in a stack on a plate, layering them with butter.
10. You can eat them both hot and cold, adding jam, cottage cheese, caviar or salted salmon.

This is quite tasty! Bon appetit!

Classic openwork pancakes with 500 ml of milk

We present to your attention a recipe for making delicious openwork thin pancakes with milk. The secret to their deliciousness is adding a glass of boiling water to the dough. Try it!

Ingredients:

• Milk – 0.5 l.
• Testicle – 2 pcs.
• Sugar – 4 tbsp. l.
• Salt – 2 g.
• Flour – 5 tbsp. l.
• Table vinegar – 1 tsp.
• Soda – 0.5 tsp.
• Water – 200 ml.

Manufacturing process:

1. To make pancakes, keep the milk and egg at room temperature for some time so that they are not cool.
2. Break the eggs into a bowl for kneading dough, add the required amount of salt and sugar to them. Using a mixer or whisk, beat everything into a foamy mass.
3. Without turning off the mixer, pour milk into the mixture portionwise, continuing to beat.
4. Then pour the wheat flour sifted into a sieve into the mixture and do not mix the dough.
5. In a teaspoon, quench the baking soda with vinegar and pour it into the dough. Soda can be replaced with a special baking powder.
6. Then use a mixer to stir the dough again and let it “rest” for 20 minutes.
7. After this time, pour vegetable oil into the dough and stir the dough slightly.
8. As a result, the dough will be quite thick.
9. Boil water in a kettle and pour one glass of boiling water into the dough (this is the secret of this recipe). Stir the dough again until it becomes watery in texture.
10. At this point you can start frying the pancakes.
11. Take a pan for pancakes with a special coating, without damage to the surface and with a diameter of 26 cm.
12. Heat it over medium heat and apply a little butter to it using a silicone brush. Then dip the brush in vegetable oil and grease the frying pan with it before each pancake.
13. Pour the dough into the frying pan with a ladle, spreading it in a narrow layer over the entire surface.
14. Bake the pancakes until golden brown, one minute on each side.
15. Stir the dough in the container from time to time, otherwise it will settle.
16. Place the finished, delicious and delicious pancakes in a stack on a plate and serve.

Eat healthy!

Thin pancakes for 1 liter of milk: step-by-step recipe

This recipe gives the traditional calculation of ingredients per 1 liter of milk. The pancakes will turn out to be universally suitable, or “functional”, because they can be served as a separate dish, wrapped in rolls or envelopes, placing jam, berries, meat or caviar inside.

Ingredients:

• Milk – 1 l.
• Flour – 270 g.
• Testicle – 2 pcs.
• Sugar – 2 tbsp. l.
• Vegetable oil – 4 tbsp. l.
• Salt to taste.
• Soda – ½ tsp.

Manufacturing process:

1. Pour the milk into a separate saucepan and heat slightly. For this recipe, the milk must be warm.
2. Beat chicken eggs into a bowl, add the required amount of sugar, salt and baking soda to them, which will make beautiful holes in the pancakes.
3. Using a whisk or mixer, beat everything together.
4. Then pour in vegetable oil and stir again.
5. Transfer the whipped mixture into a container for kneading dough and pour in a third of the heated milk. Stir everything.
6. Then pour the indicated amount of flour sifted into a sieve into this mixture and stir until smooth, without lumps. The purchased dough must have the thickness of light cream.
7. Leave the dough to rest for 30 minutes.
8. After this, stir the dough again.
9. Heat a frying pan with vegetable oil over high heat until a powerful aroma of oil appears, just do not overheat, otherwise the oil will begin to burn.
10. Then reduce the heat slightly (at very low heat the pancakes will become hard) and start baking the pancakes.
11. Pour the dough into the frying pan with a ladle, determining the amount according to the size of the frying pan, and spreading it in a moderately narrow layer over the entire surface.
12. Bake the pancakes on both sides, turning them when the edges are browned and there is no watery batter in the middle of the pancake.
13. Place the finished pancakes in a stack on a plate. Spread the roast immediately with a piece of butter if you serve it as a separate dish. You can wrap the prepared filling in any pancake. Be sure to take a sample from the first pancake and, if necessary, add salt and sugar.

Impeccable pancakes - we tell you what they are and how to prepare them

On the eve of Maslenitsa, Afisha Daily found out from the chef of the Voskhod restaurant, Maxim Tarusin, the secrets of making thin patterned pancakes, and also found out what kind of pancakes are, whether they can be baked with vegetable milk and whether it is necessary to grease the pan with oil.

Chef of the Voskhod restaurant, previously served as a chef at Dr. Zhivago"

Pancakes are one of the first things that come to mind when thinking about Russian cuisine. They were baked in Rus' by everyone and all the time. Especially during Maslenitsa week. Nowadays, you don’t have to burn an effigy or dance in circles, but pancakes are a sign of the holiday that seems to be with us all the time.

How they baked pancakes in Rus'

In ancient times, when there were no stoves, pancake makers and ovens, everything was cooked in a Russian oven. Pancakes are no exception. Just as we fry one pancake in a frying pan, housewives poured a portion of the dough into a round cast-iron bowl and put it in the oven. The dough was made with sourdough. A mixture of flour and water in which the fermentation process takes place, this is why the dough rises and the bread acquires texture. from flour and water or on dough A mixture of flour and water with the addition of yeast, which is responsible for making the dough rise. like bread. Making pancakes took a lot of time, especially considering that it was necessary to feed a huge family. Therefore, most often housewives baked several pancakes at once in different frying pans - in the modern world the same thing can be done on the stove, alternately pouring the dough.

The secret to perfect dough

The main ingredients of the dough for traditional pancakes are flour, eggs, milk, vegetable oil, sugar and salt. Almost any kind of milk will do, but it is better to use pasteurized cow’s milk with 3.2–4% fat content (usually sold in bottles), rather than ultra-pasteurized milk (in bags). From time to time it is recommended to combine milk with water in various proportions. I don’t do this, I always prepare the dough only with milk. For thin yeast-free pancakes, it does not have to be warm or hot; you can even use it cool.

By the way, you can create pancake dough using any vegetable milk - almond, coconut, oatmeal, rice.

The properties of flour play a huge role: for pancakes, it is important that there is a lot of gluten in it. It is responsible for the elasticity of the dough, including thanks to it the pancakes do not tear and they are easy to twist in the pan. That is why often attempts to make “gluten-free” pancakes from other types of flour - buckwheat, rice, oatmeal - end in the absence of pancakes and a spoiled mood. So that the result does not disappoint, I still recommend combining any other flour with premium wheat flour in a ratio of 30:70 grams.