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

Eat for health and feed your family!

Thin classic pancakes with milk

It is important for each housewife to find exactly her own recipe for thin pancakes with milk, tested by her own experience. Serve them jam, honey or sour cream - "lick your fingers." Here's another way to prepare a delicious 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.

Cooking process:

1. Break the chicken eggs into a bowl for kneading the dough, add the required amount of salt and sugar and use a whisk to beat the mixture well until the sugar and salt are completely dissolved.
2. Add 1.5 cups of milk to the whipped mixture and stir again.
3. Then pour the required amount of wheat flour into the resulting mixture.
4. Knead the dough using the same whisk until smooth. The resulting dough should have the consistency of thick sour cream and not contain lumps, even small ones.Leave the dough for 20 minutes "to rest".
5. In the microwave or in a water bath, melt the butter to a liquid state, and after cooling it a little, add to the dough and mix again.
6. Heat a skillet over high heat and cover it with vegetable oil.
7. Fry the pancakes over low heat, pouring in the amount of dough appropriate for the size of your pan. It is convenient to pour the dough with a ladle.
8. Fry the pancakes on both sides until golden brown.
9. Put the finished pancakes in a stack on a plate, brushing each pancake with a piece of butter.

Bon Appetit!

Pancakes with milk thin with holes

According to the proposed recipe, you can quickly and easily prepare tender and thin pancakes for breakfast, into which you can easily put sweet or salty filling, and the pancakes will not break. And to get pancakes with holes, heat the pan very much.

Ingredients:

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

Cooking process:

1. To make pancakes, first cook all of the ingredients in the recipe. Keep them at room temperature for a while so that they are not cold.
2. Pour the required amount of milk into a container for kneading dough and add sugar, salt and vegetable oil to it, which can be replaced to taste with olive or sunflower oil, or melted butter.
3. Beat the chicken egg into the milk.
4. Using a mixer, beat the mixture until smooth.
5. Be sure to sift the required amount of flour on a sieve so that it is saturated with air, add it to the mixture and beat well with a mixer again. The dough should turn out to be a liquid consistency (batter pancakes will turn out to be very thin) and not contain lumps.
6. Heat a greased skillet over medium heat. It is convenient to apply butter 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 pan (determine its volume by the diameter of your pan), and spread it in a thin layer over the bottom, slightly turning the pan.
8. Fry the pancake on each side until it slides freely in the skillet. The pancake should have a ruddy and crunchy edge, then it is ready.
9. Put the finished toasted pancakes in a stack in 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 delicious! Bon Appetit!

Classic openwork pancakes for 500 ml of milk

Your attention is given a recipe for making delicious delicate thin pancakes with milk. The secret of their deliciousness is the addition of a glass of boiling water to the dough. Try it!

Ingredients:

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

Cooking process:

1. To prepare the pancakes, keep the milk and egg at room temperature for a while so that they are not cold.
2. Break the eggs into a bowl for kneading the dough, add the required amount of salt and sugar to them. Using a mixer or whisk, beat everything into a frothy mass.
3. Without turning off the mixer, pour milk into the mixture in portions, continuing to beat.
4. Then pour wheat flour sifted onto a sieve into the mixture and do not stir the dough.
5. In a teaspoon, quench the baking soda with vinegar and pour over the dough. Soda can be replaced with a special baking powder.
6. Then re-mix the dough with a mixer and let it "rest" for 20 minutes.
7. After this time, pour vegetable oil into the dough and stir the dough a little.
8. As a result of this, the dough will turn out to 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 and it will become a liquid texture.
10. Now you can start frying pancakes.
11. Take a pan for pancakes with a special coating, without surface damage and 26 cm in diameter.
12. Heat it to medium heat and use a silicone brush to dab some butter on it. Then dip the brush in vegetable oil and grease the pan with it before each pancake.
13. Pour the dough into the pan with a ladle, spreading it in a thin layer over the entire surface.
14. Bake the pancakes until golden brown, one minute on each side.
15. Stir the dough in the container periodically, otherwise it will settle.
16. Put the ready-made beautiful and tasty pancakes on a plate in a stack and serve.

Eat to your health!

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

This recipe gives a classic calculation of the ingredients for 1 liter of milk. Pancakes will turn out to be universal, or "multifunctional", since 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.
• Egg - 2 pcs.
• Sugar - 2 tbsp. l.
• Vegetable oil - 4 tbsp. l.
• Salt to taste.
• Soda - ½ tsp.

Cooking process:

1. Pour milk into a separate saucepan and heat slightly. For this recipe, the milk must be warm.
2. Drive 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. Beat everything with a whisk or mixer.
4. Then add vegetable oil and stir again.
5. Transfer the whipped mixture to a container for kneading the dough and pour in a third of the heated milk. Mix everything.
6. Then pour the specified amount of flour sieved on a sieve into this mixture, mix until smooth, without lumps, add the remaining milk and mix again. The resulting dough should have the consistency of light cream.
7. Leave the dough to rest for 30 minutes.
8. After that, mix the dough again.
9. Heat a frying pan with vegetable oil over high heat until a strong smell of oil appears, just do not overheat, otherwise the oil will start to burn.
10. Then reduce the heat a little (on very low heat, the pancakes will become hard) and begin to bake the pancakes.
11. Pour the dough into the pan with a ladle, adjusting the amount according to the size of the pan, and evenly spreading it in a thin layer over the entire surface.
12. Bake the pancakes on both sides, turning them over when the edges are browned and there is no batter in the middle of the pancake.
13. Put the finished pancakes in a stack on a plate. Spread hot immediately with a piece of butter if you serve it as a separate dish. You can wrap the prepared filling in each pancake. Be sure to remove the sample from the first pancake and, if necessary, add salt and sugar.

Bon Appetit!