Making pancake dough. Pancake dough - various cooking options

The right pancake dough is the key to thin, lacy and delicious pancakes. The choice of ingredients for the base of the dish depends on the type, whether they are sweet or meat pancakes, thin or thicker.

Here are the most delicious options for making dough.

Milk will add tenderness, softness and splendor to pancakes. Culinary beginners start with this recipe.

You will need:

three chicken eggs;
wheat flour of the first grade - 0.12 kg;
sugar - 25 gr;
salt - 3 g;
milk - 0.25 l;
ghee butter - 20 ml;
vegetable oil for frying pancakes.

Step by step cooking:

First, you need to pass the flour through a sieve and sift out large lumps.
Put sugar, salt, pure flour into a blender and break eggs. Turn on the technique and beat everything. In the absence of a blender, you can use a regular cup and whisk.
Pour milk (it should be barely warm) and butter into the same container to the mixture. Turn on the blender again.
The resulting batter must be covered with a lid and refrigerated for half an hour. During this time, it will be nourished and swell a little.
After that, you can put the pan on the gas and bake delicate delicious pancakes.

Kefir recipe

The kefir dough does not stick to the bottom of the pan, it is much easier to turn it over to the other side, and the pancakes themselves are tender and tasty.

Required Ingredients:

two eggs;
kefir - 0.3 l;
sugar - 40 gr;
salt - 5 g;
vegetable oil - 60 ml;
flour - 0.17 kg;
water - 0.15 l;
tea soda - 2 gr.

How to make the dough:

Combine eggs, salt and sugar and beat until white foam appears.
Add half of the total amount of kefir to the resulting mixture and mix the whole mass.
Gradually pour in the sifted flour, not forgetting to stir with a whisk or spoon.
Add the remaining kefir and mix again.
Bring the water to a boil, mix with baking soda and pour into the dough.
Add vegetable oil.
The dough is ready. It should not be too thick or runny. Put the dough in a spoon and turn it over, the contents should slowly drain from the spoon.
Leave the pancake base warm for 20 minutes.

Lean dough on water

During fasting days, you always want something tasty and nutritious. Pancakes come to mind, which contain eggs and milk. But the dough can be made in water and without eggs.

Grocery list:

Wheat flour - 0.12 kg
sugar - 25 gr;
salt - 5 g;
soda - 2 g;
vegetable oil - 50 ml;
water - 0.4 l;
vinegar.

How to cook:

Put sugar, flour, salt and vinegar in warm water.
The flour should be sifted to avoid lumps from falling into the dough.
Mix all the ingredients and make the dough not too thin.
Pour oil into the same mass and add soda.
Remember to put the pan on the fire and pour a small amount of oil into it, and only then pour the dough.

With the addition of corn flour

Corn flour has a low calorie content, many useful microelements. As an experiment, you can use it in the preparation of pancakes. The taste will not suffer from this at all.

What you need:

two chicken eggs;
milk - 0.5 l;
corn flour - 0.16 kg;
wheat flour - 80 gr;
vegetable oil - 60 ml;
salt and sugar to taste.

Cooking method:

It is desirable that the temperature of all ingredients is close to room values.
Chicken eggs need to be broken into a bowl, later add sugar and salt to them. Whip the products with a broom or place them in a blender.
Pour milk into the resulting mixture and gradually add both varieties of sifted flour.
Add sunflower oil to the dough and bring the mixture to a homogeneous composition.
Now you can fry the pancakes.

Choux pastry with boiling water

Choux pastry desserts are incredibly tender, soft and porous. These crepes will melt in your mouth.

Ingredients:

flour - 0.24 kg;
milk - 0.5 l;
boiling water - 0.3 l;
four eggs;
vegetable oil - 60 ml;
sugar - 50 gr;
salt - 6 gr.

How to make pancake dough:

Combine chicken eggs, salt and sugar in one bowl. Go over them with a mixer or mix by hand.
Pour milk into the resulting foamy mixture, carefully add flour. Stir and remove all lumps.
Remove boiling water from the gas stove and pour into the dough, add vegetable oil to it. Mix all products well. In the batter, tiny bubbles are immediately formed, which will burst when frying, and the pancakes will turn out to be delicate, with beautiful patterns on both sides.

Egg-free recipe

Few can imagine a dough without adding eggs. But without them, baked goods can taste amazing. It all depends on the choice and quantity of ingredients.

Grocery list:

flour - 0.3 kg;
vegetable oil - 55 ml;
medium fat milk - 0.25 l;
soda - 3 gr;
the amount of salt and sugar at your discretion.

Cooking option:

Mix sugar and salt with wheat flour.
Start pouring milk in several approaches. At the same time, make sure that the flour does not stick together into lumps.
First you need to pour a little boiling water or vinegar into the tea soda. After five minutes, add it to the main mass.
Remember to add oil and stir again.
Leave the pancake base on the kitchen counter for 10 minutes and then start frying.

Dough for fluffy pancakes with yeast

Housewives always use yeast if they want to feed the household with lush, tender and weightless pancakes. They can be served with jam, sour cream or condensed milk.

You will need:

milk - 0.3 l;
vegetable oil - 0.1 l;
dry yeast - 10 g;
sugar - 50 gr;
salt - 4 g;
flour - 0.3 kg;
three chicken eggs;
water - 0.2 l.

How to make the dough:

Put all the above products together. Process with a whisk or mixer.
Pour water into a thick mixture and mix the ingredients again.
Cover the dishes with the dough with a towel and leave to rise for an hour.
If the dough grows too early, stir with a spoon. It will fall off. Leave it on for another half hour. After this time, you can prepare the pan for cooking.

On whey

The whey left over from the curd is usually poured out. But adding this product makes an amazing pancake dough.

Required Ingredients:

two eggs;
sunflower oil - 50 ml;
whey from milk - 0.5 l;
granulated sugar - 17 g;
flour - 0.16 kg;
salt - 5 g;
soda - 5 gr.

Step-by-step recipe instructions:

Run a mixture of chicken eggs, sugar, butter and salt through a blender.
Turn off the kitchen appliances and pour the whey and soda into the bowl with the resulting mass. Stir with a whisk.
Pass the wheat flour through a sieve and add to the rest of the ingredients, mix.
The finished dough can be poured in portions into a hot frying pan. Pour some oil on the bottom of the frying pan before the first pancake. You do not need to do this in the subsequent cooking process.

Most popular pancake fillings

Even the most delicious and soft pancakes sooner or later become boring. Therefore, such a dish can be varied with fillings of all types. Then the usual appetizer will turn into the main dish of lunch or dinner. Fillings are classified into two types: sweet (jam, berries, condensed milk, cottage cheese, chocolate) and unsweetened (minced meat, mushrooms, cabbage with meat).

When you make a dish with a sweet filling, add more sugar to the dough and it will be delicious.

Meat filling

These pancakes are very nutritious and high in calories. After eating them, you will not soon feel hungry. Usually, for such a dish, they take 0.7 kg of boiled meat or ready-made minced meat, several small onions, vegetable oil and pepper and salt. First, if it is usually meat, it goes through a meat grinder. Then the onion is cut and sent to the pan. There it is fried until golden brown and crumbled into a meat mass. Oil is poured there and salt and pepper are poured. Everything is thoroughly mixed. The filling can be wrapped in pancakes when they have cooled slightly.

Banana filling

A very tasty, sweet filling is made from bananas. You need to take three pieces of this fruit, one lemon, sugar to taste and a piece of butter. Everything is done very simply: soften the butter, pour sugar into it and mix this mass. Peel the bananas and mash the contents with a spoon. Squeeze the juice from the lemon, pour it over the bananas. Combine all products and process in a blender. This filling is laid out on a ready-made pancake. It can be folded into an envelope or roll.

How to make pancake dough? It is necessary to select only the best and freshest products, make a lot of effort and choose the right filling - this is only part of it. What's the main thing? Recipe. If you choose the right one, then it will not be difficult to make thin, thick, lean, sweet, delicate or perforated pancakes.

What could be nicer and more appetizing than butter pancakes with holes? Only freshly baked hot pancakes, freshly removed from the pan and with delicious filling.

500 milliliters of milk;
300 grams of flour;
3 chicken eggs;
3 tablespoons of vegetable oil;
2 tablespoons of sugar;
1 teaspoon salt
Vegetable oil for frying;
Butter for greasing ready-made thin pancakes.

Recipe

This pancake dough with milk allows you to make incredibly tender and delicious pancakes with holes that simply melt in your mouth. They can be served with condensed milk, berries, or supplemented with an appetizing meat filling.

Dough for yeast pancakes with milk

A very tasty option that will allow us to get slightly thick pancakes, but incredibly appetizing and airy. Of course, you have to tinker with them, but they are still worth it.

A set of products for cooking

0.5 kilograms of flour;
5 glasses of milk;
1 chicken egg;
2 tablespoons of vegetable sugar;
0.5 teaspoon salt;
7 grams of dry yeast.

Recipe

We begin to make yeast pancakes in milk with the preparation of dough: dissolve dry yeast in warm, but not hot milk, then pour 1 tablespoon of sugar. Stir and leave in a warm place for 30-40 minutes.
Sift wheat flour into a separate bowl, make a small depression in the resulting slide.
Crack the egg, add sugar and salt, but do not stir.
Pour in the ready-made dough and mix everything very thoroughly, no matter what remains, not one flour lump.
Pour in vegetable oil and stir again, the pancake dough is almost ready.
We cover with cellophane or a napkin and put in a warm place.
Wait 1 hour and knead the risen pancake dough, send to warm again. Repeat this procedure again, wait until it rises, mix and thick yeast pancakes can be baked.

Advice: such pancakes can be baked in water, then they will be less high in calories.

Thick yeast pancakes are a great breakfast or snack for everyone. Their delicate taste cannot be forgotten.

Dough for economical pancakes on water

Making delicious pancakes with water is a lot more difficult than with milk, but if you use the correct recipe for pancake dough and put in a little effort, you will definitely succeed.

A set of products for making pancakes in water

1 cup flour;
1 glass of warm water;
2 chicken eggs;
2 tablespoons of vegetable oil;
2 tablespoons of sugar;
1 teaspoon vinegar
0.25 teaspoon of baking soda;
1 pinch of salt.

Recipe

Beat chicken eggs in a separate bowl, add salt and sugar to them. Continue to beat with a whisk or mixer.
Pour in a little warm boiled water and beat everything with a mixer again. The consistency should be uniform.
Quench the soda with vinegar and add this to our future water dough.
Start adding the sifted wheat flour while continuously beating the future dough in water.
When all the flour has been added, pour in the remaining water and add the sunflower oil.
Beat the dough in water for the last time and when all the lumps are completely dispersed, you can start baking the pancakes.

Thrifty and lean pancakes on the water can help out great, for example, if the milk has run out or for some reason cannot be taken. And, in general, such pancakes are good both without anything and with a filling.

Dough for thin pancakes

The thinnest pancakes are made from this dough, which means that it is ideal and suitable for all lovers of exquisite thin pancakes with holes and filling.

A set of products for cooking

0.7 liters of milk;
300 grams of flour;
2 chicken eggs;
50 grams of vegetable oil;
3 tablespoons of sugar;
1 pinch of salt.

Recipe

Break the eggs into a deep bowl, mix them, beat a little with a whisk.
Add salt and sugar, continue beating with a whisk and wait until all the crystals dissolve.
Pour milk into the egg mixture. You can beat it both with a whisk and with a mixer, the latter is much more convenient to do it, since you will have to spend less effort.
Little by little add the sifted flour to the dough and at the same time do not stop stirring or beating.
Add butter and beat again with a mixer to mix the dough and finally crush all the lumps. The dough is now ready to become thin spring rolls.

If you make such a dough correctly, then we get about 20 thin pancakes, which can be supplemented with filling or served with condensed milk or jam.

The outcome of the finished dish may depend on how to prepare the pancake dough, which means that attention should be paid directly to the selection of recipes. Choose only the right and best recipes and then your thick and thin pancakes will become the most delicious.

Perhaps you will be interested in the recipe for custard pancakes with kefir.

Bon Appetit!

Pancakes are loved in every family, and there are reasons for this. Ruddy and tender, they just ask for a mouthful.

Any housewife should know how to make pancakes to please their loved ones.

Her responsibilities include not only cooking, but also learning the tastes of each family member.

It is unlikely that a dish will appear on the table that is not included in the category of favorites, it is important that everyone eats with pleasure and appetite.

What products are pancakes baked from?

The most common recipe for pancakes involves the presence of milk. It makes pancakes thin, tasty and almost weightless.

Wheat flour is most often used, but there may be variations where oatmeal, corn or buckwheat flour is poured into the dough.

The thickness of the finished baked goods is influenced by the type and type of flour. It is known that the thinnest pancakes are made on top-grade wheat flour. If you put first or second grade wheat flour, then you can make fluffy pancakes.

Baking pancakes with buckwheat or oat flour will give you a crumbly baked product that is good in and of itself.

Do not leave experiments and try to bake pancakes in milk, adding wheat and buckwheat flour to the dough. Another option is oat and wheat flour.

You can add yeast while kneading the pancake dough. In other cases, baking soda or baking powder is used. So much flour is added so that the pancake dough has the desired consistency.

It is possible that the first pancake will turn over badly, burn and give you other troubles. Do not be upset, most likely, all subsequent pancakes will turn out to be smooth and neat.

The finished hot pancake, which is on the plate, must be greased with butter. The impregnation of fat makes pancakes elastic and soft, you can easily wrap any filling in them.

Come up with options for fillings yourself or use my advice: cottage cheese with dried apricots or raisins, minced meat, chicken with mushrooms, rice with eggs and green onions, stewed cabbage.

In addition, pancakes are served with honey, sour cream, sugar.

How to properly prepare dishes and ingredients for the dough

How the finished pancakes turn out depends largely on the dishes in which they are baked.

The most suitable option is a cast iron pan, but if it is not there, take another, but always with a thick bottom. Obviously, the size of the pancakes is directly related to the diameter of the pan.

From the dishes you will need: a bowl for kneading dough, a whisk, a spatula for turning pancakes, a ladle or a large pouring spoon, a measuring cup, a brush for greasing the pan with oil.

The presence of a mixer will speed up the process and prevent the formation of lumps in the dough. Add products after preliminary preparation.

For example, sift flour through a fine sieve, slightly heat the milk, crush the yeast and dilute in warm water, melt the butter.

Measure all ingredients in a special glass or weigh them on a kitchen scale. That's all about the preparation of food and dishes, and now you will learn how to make pancakes at home.

Milk pancake recipe

To prepare a dish, you need simple products that you don't even need to go to the store for. Anything that goes into the dough can be eaten in your kitchen.

These are: 3 eggs; half a liter of milk; 20 g sugar; 1.3-1.5 cups flour; 30 ml of vegetable oil and 1/3 teaspoon of salt.

To make a dough, you need:

Beat eggs in a suitable bowl.
Pour in warm milk (half) and stir.
Then salt the mixture and add the required amount of granulated sugar. If your pancakes are conceived with a salty filling, then take a little less sugar.
Sift the flour and, adding to the dough in parts, watch the consistency. It is difficult to say how much flour is required, because it can be of different humidity.
It's the turn of the rest of the milk, then stir the mass with a whisk so that no lumps form. Add more flour if necessary.
Pour in vegetable oil. Keep in mind, it must be odorless. Choose refined, so you will avoid the appearance of foreign aromas in the baked goods.

Pancakes are baked in a very hot oiled frying pan. If the cookware you have has a non-stick coating, oil it only first.

When pouring the dough in the center, quickly tilt the pan from side to side until it spreads in an even layer. You cannot hesitate, because in a hot frying pan, the pancake mass will quickly set, and the pancake will turn out to be somewhat thick.

Recipe for vanilla pancakes with milk and starch

You can make pancakes very quickly if you take this recipe into service. Delicious and thin pancakes are suitable for wrapping any sweet fillings.

Another plus - on each side, the baked goods are fried for just one minute, just have time to turn it over.

So, you will need:

4 tablespoons of potatoes. starch and the same amount of wheat flour; 0.5 liters of milk; 4 eggs; salt and sugar to taste; 0.5 bag of vanilla sugar; 2-3 st. tablespoons of vegetable oil. If you put butter in the dough, then the pancakes will be looser.

To make the dough:

Combine all dry ingredients (salt, sugar, flour and starch) in a bowl first.
Beat in the eggs.
Heat the milk and pour it into the resulting mass in a trickle, not forgetting to beat vigorously.
When the dough is smooth, add the vegetable oil and stir.
Let the dough steep before making the pancakes. Twenty minutes will be enough for the mass to become more viscous and spread well along the bottom of the pan.

Fry delicious pancakes on both sides until golden brown. When scooping up the dough, stir it each time, as the starch tends to settle to the bottom of the bowl.

Do not add flour any more, even if it seems to you that the dough turned out to be a little thin.

Pancake recipe with milk in a hole

Pancakes got their name "Openwork" for a reason. Their appearance resembles a lace doily knitted from fine threads.

Intrigued? Then let's get down to business and the first thing you need to do is prepare the products from the list:

two eggs; 20 g sugar; 1.5 tbsp. flour; 0.5 liters of kefir; 200 ml of milk; 1 teaspoon of baking soda; half a teaspoon of salt and 3-4 tbsp. tablespoons of vegetable oil.

Prepare the dough in a bowl:

Heat kefir to a temperature of 38-40 degrees.
Then beat in eggs, add sugar and salt and stir.
Mix flour with baking soda, add portions to the dough. Make sure that there are no lumps, and the mass looks like thick sour cream.
Boil the milk and pour it hot into the bowl. Whisk all the time to smooth the dough.
Pour in refined sunflower oil.
Bake pancakes until golden brown.

Recipe for custard pancakes with milk and yogurt

Homemade custard pancakes have a special structure. We have not yet used the combination of milk and yogurt in pancake dough, so it's time to try this recipe and evaluate the result.

Take products from the list: two eggs; 70 g granulated sugar; a bag of baking powder; ¼ teaspoons of salt; 0.250 liters of boiling water; 9 tbsp. tablespoons of flour; 3 tbsp. tablespoons of vegetable oil; 250 ml of yogurt or kefir and the same amount of milk.

Melt 50 g of butter to grease baked goods.

Cooking steps:

Place sugar, salt and eggs in a bowl and grind until smooth.
Pour in equal amounts of yogurt and milk.
Stir the sifted flour with baking powder. Pour into the dough and see what consistency it turns out to be. Ideally, the dough should resemble thick sour cream.
Add boiling water, whisking the mixture all the time.
Now you can fry the pancakes. Do not forget to grease the pan with vegetable oil and watch the degree of doneness.

The amount of dough you measured out per serving should not be too large, otherwise the pancakes will be overly thick. Oil the hot pancakes as required by the recipe so that they acquire a creamy taste and become tender and soft.

Pancake recipe with milk and yeast

Fluffy and tasty yeast pancakes are suitable for serving with different fillings. Adjust the amount of salt and granulated sugar in the dough so that the finished tasty dish has a harmonious taste.

List of ingredients: two glasses of flour; Art. a spoonful of sugar; 7 g dry yeast and the same amount of salt; one egg, if it is large, or two small ones; 0.550 l of milk; 25 g ghee oils.

Let's start cooking:

Heat the milk and pour 100 ml into a separate cup to dilute the yeast.
Leave the brew for 10 minutes.
In the meantime, dissolve the salt and sugar in the rest of the milk.
When bubbles appear on the surface of the dough, it is ready, and you can add it to the bowl.
Then beat the egg into the dough, chop well.
Pour in the sifted flour, add oil.
Leave the dough to sit. Choose a warm place and mark 3 hours, during which the mass needs to be stirred 2-3 times.
When baking, scoop up the dough with a ladle and pour into the skillet. Baking with yeast turns out fluffy, about 3 mm thick.

Do not beat the dough too vigorously, otherwise the pancakes will be "rubbery".
Baking soda, if added untouched, can cause an unpleasant aftertaste.
Observe the correct proportions of ingredients. Do not increase the number of eggs in the dough, otherwise the pancakes will resemble an omelet.
The burnt edges of the pancakes indicate an excess of granulated sugar.
If the pancake breaks when you turn it over, add more flour to the mixture. Dense and thick baked goods say one thing - there is not enough liquid in the dough.
For spring rolls, you need to fry only one side, the second will be browned after you wrap the pastries in an "envelope" and put them in the pan to cook.

My video recipe

How to bake thin pancakes? How to make pancake cake? How to prepare meat broth with pancakes? What to cook for Shrovetide?

Recipes for Maslenitsa dishes.

The most cheerful winter holiday in Russia has always been Maslenitsa... Firstly, the festivities lasted a whole week, and secondly, the reason for them is already very good - seeing off winter and welcoming spring!

The main decoration of the festive table for Shrovetide is, of course, pancakes. Previously, not a single treat was complete without yarn - sweet biscuits in the form of suns.

Every day of Shrovetide has its own name. Monday - Meeting. On this day, an effigy of Maslenitsa is being erected. On Tuesday - Flirting - brides show. On Wednesday - Gourmet - the son-in-law comes to the mother-in-law for pancakes. Thursday - Take a walk. Friday - Mother-in-law's evening. Mother-in-law comes to her son-in-law with a return visit. Saturday - Cousin's gatherings. Daughters-in-law invite husbands' sisters and other relatives to visit. On Forgiveness Sunday, an effigy of Maslenitsa is burned.

In fact, all the rituals of this week are reduced to matchmaking. Daily festivities and feasts are a great opportunity to choose your betrothed and after Lent, on Krasnaya Gorka, to have a wedding.

How to bake thin pancakes

Ingredients:

✓ 200 g flour

✓ a pinch of salt

✓ 1.5 tbsp. l. Sahara

✓ 400 ml of milk

✓ 150 ml of water

✓ 10 g butter

Cooking time: 40 minutes

As a result, you should have 24-28 pancakes with a diameter of 18 cm.

Cooking pancakes

1. Sift the flour and salt into a bowl, holding the sieve higher to allow the flour to "ventilate". Make a depression in the middle, pour in the eggs and stir. Combine milk with water and sugar, gradually add to flour. Stir until all lumps are gone. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and beat the dough with a whisk.

2. Heat the pan vigorously, brush it with oil.

3. Pour in about 1/3 of a ladle of dough. Raise the pan over the fire and make a quick circular motion to distribute the dough over the entire surface. After 30-35 sec. turn the pancake to the other side. It is most convenient to do this with a wide spatula. Cook for another 10-12 seconds.

4. Put the prepared pancake on a dish with a spatula, brush with a little butter. Continue baking pancakes until all dough has been used. Stack the pancakes in a pile, smearing each pancake with a little oil. Cover the dish with ready-made pancakes with a large bowl so that the pancakes do not cool down, or keep in a water bath.

Photo recipe for making pancakes

Pancake pie with fish

You already know how to bake pancakes, then you can already cook pancake pie.

Ingredients:

✓ 20 pancakes with a diameter of 18 cm

✓ 1 bunch of parsley

✓ 1 bunch of dill

✓ 1 bunch of green onions

✓ 1 tbsp. l. butter

✓ 4 large onions

✓ 200 g cream cheese

✓ 1.5 tbsp. l. Sahara

✓ 2 tbsp. l. vegetable oil

✓ 400 g fillet of salted salmon or trout

Cooking time: 40 minutes

Servings: 10

Pancake Pie Cooking

1. Bake pancakes as described in the previous recipe. Wash the parsley, dill and green onions and dry thoroughly, then chop very finely. Pre-heat the butter to room temperature. Mix herbs with oil, add a little salt and set aside.

You can use any herbs of your choice for this cake: cilantro, tarragon (a few leaves), thyme, rucola, frillis salad, corn salad.

In combination with salted fish, you get exactly what you need.

2. Prepare the caramelized onions. Peel the onions and cut them into thin rings. Heat vegetable oil in a frying pan, add sugar, cook until sugar is completely dissolved. Put the onion and, stirring constantly, fry over low heat for 4 minutes. Remove from heat. Set aside 2-3 tbsp. l. onions to decorate the top of the cake.

3. Cut the fish into very thin slices. Put 1 pancake on a flat dish. Spread it over the entire surface with green oil, put pieces of fish on top.

If you bought fish slices for this pie, cut each piece into 3-4 pieces, depending on the size.

4. Cover with the second pancake, coat with cream cheese.

To make the cream cheese easier to spread, it can be whipped with 1-2 tbsp. l. fatty sour cream.

5. Put the third pancake and put 2-3 tbsp on it. l. caramelized onions. Continue stacking the filled pancakes until all ingredients are gone. Cover the pie with a large bowl and refrigerate for 2 hours. Garnish with the set aside caramelized onion rings before serving.

If your kitchen has enough horizontal pancake surfaces, you can immediately coat a third of the pancakes with cream cheese and another third with green butter. And then collect the pie, spreading the missing ingredients on the pancakes.

Pancake pies can be made with other fillings as well. For example, finely chopped herring with a second filling of green onions and hard-boiled eggs or liver pate and carrots fried with onions go very well. For lovers of new flavors, we recommend layering the pancakes with a paste of black olives and capers and thin slices of avocados.

What else can you cook using pancakes? For example, meat broth.

Meat broth with pancakes

Ingredients:

✓ 1.5 kg beef with bone

✓ 1 onion

✓ 1 carrot

✓ 70 g celery root

✓ 1 stalk of leeks (white part)

✓ 1 bay leaf

✓ 6 peas of black pepper

✓ 2 allspice peas

✓ 2-3 sprigs of parsley, dill and thyme

For a guy:

✓ 4 squirrels

✓ 2 cups ice cubes

For pancakes:

✓ 10 pancakes with a diameter of 18 cm

✓ 1 large onion

✓ 2 cloves of garlic

✓ 2 hard boiled eggs

✓ vegetable oil

✓ salt, pepper

Cooking time: 2 hours 40 minutes

Servings: 10

Preparation

1. Wash the meat, put in a saucepan with 3 liters of water and bring to a boil over high heat. Skim off the foam, season with salt. Reduce heat.

2. Wash and peel carrots, onions, leeks and celery. Cut the carrots into 1 cm thick circles, the celery into small pieces, cut the onions into 4 pieces. Bake vegetables in a dry hot frying pan, 5 minutes. Wash and dry the greens. Cut the leeks into long pieces.

3. Tie all the greens into a bundle with a thread. Add fried vegetables and herbs to the broth. Cook over medium heat for 1.5-2 hours. Add bay leaves and black peppercorns. Cook for 15 minutes. Transfer the meat to a bowl and cover. Place vegetables and herbs with a slotted spoon. Strain the broth into a clean saucepan.

4. In order for the broth to become absolutely transparent, it is necessary to prepare a quickdraw. Crush two glasses of ice cubes into small crumbs and beat with 4 whites until fluffy. Put the strained and slightly cooled broth on medium heat again. Stir so that a funnel forms in the center, and pour eggs with ice into it. Once the foam comes to the surface, reduce heat to low and cook for 10 minutes. Remove foam carefully.

5. Strain the broth again. Salt if necessary.

6. Prepare the pancakes. Remove the meat from the bone and turn it through a meat grinder or finely chop. Peel, chop and fry the onion and garlic in 1 tbsp. l. heated oil, 5 min. Grind the eggs into crumbs. Combine meat, eggs and onion with garlic in a bowl. Season with salt and pepper. Spread the filling over the pancakes, roll up with an envelope. Heat the remaining oil in a frying pan, spread the pancakes in portions seam side down and fry for 1.5 minutes. from each side. Serve with broth.

Photo recipe for cooking meat broth and pancakes

The strength of the broth depends on the quality of the meat and the amount of water in the pot. Lean meat will produce a broth that is rather weak in concentration. From meat with a large bone and fat layers, the broth will be strong. When pouring water, it must be borne in mind that some of the liquid will evaporate, and some will be absorbed by meat and vegetables.

Every more or less experienced housewife knows how to make pancakes, and Russian grandmothers can present such a number of cooking options for this yummy that you can realize them all your life.

in each region, pancakes are prepared differently and are served with completely different fillings and dressings.

Thin, thick, delicate, with or without traditional filling - any pancakes will come out delicious if you put a little of your warmth into their preparation.

Plain pancakes without filling are served while still hot, generously seasoned with butter or sour cream. Such pancakes on purpose make it lush using yeast for their preparation.

The traditional Russian recipe for Shrovetide or any other reason for making homemade thick pancakes is kept in almost every family and passed on from the older generation to the younger.

Pancakes intended to be served with filling, must be elastic and very thin... Pancake fillings can be varied: caviar, lightly salted salmon, herbs, mushrooms, cottage cheese.

After all, this famous Russian dish is served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, raisins.

Perfect pancakes are not that hard to make. You can always find your own version of the recipe according to which you will bake pancakes. Next, you will learn how to make pancake dough, you can study several recipes and see photos and videos.

Each housewife prepares the dough in her own way, but there is certain ingredients, which must necessarily be part of the pancakes:

Flour (wheat, corn or buckwheat, must be sifted);

Liquid (milk, water, kefir, low-fat sour cream, or even beer);

Salt, sugar;

Vegetable oil (add directly to the dough to make it elastic);

Eggs, as a binder, add density to your dough, but you don't need to add them.

To make pancake dough, you can use the following versatile recipe.

Prepare all the necessary ingredients in advance:

2 cups of liquid (water, milk, or a 1: 1 mixture thereof);
1.5-2 cups flour;
1-3 eggs;
1-3 st. tablespoons of sugar;
0.5 tsp salt;
1.5-2 tbsp. spoons rast. oils.

Take a container in which you will stir your dough. A large saucepan or deep bowl is best.
Sift flour with a slide at the bottom of the container, make a small funnel in it and pour the lightly beaten eggs into it. You can vary the number of eggs yourself, as mentioned earlier, they serve to thicken the dough and form a crispy crust. Therefore, if you want to bake soft, porous pancakes, you can use fewer or no eggs.
Following the eggs send half of the liquid to a bowl of flour preheated to a temperature of 40 degrees.
Whisk the ingredients gently with a mixer or with a whisk, trying to get a homogeneous mass.
Next add the remaining liquid, sugar, salt and vegetable oil.

Also you can use the second option.

Primarily, you need to beat half of the liquid in a mixer along with eggs, add flour (stir it to avoid lumps).
Then top up the remaining amount of liquid controlling the consistency. Thus, you will keep track of the thickness of your future pancakes.
If you love thin ones - top up fluids just enough so that you get the consistency of a very liquid sour cream. The dough for baking thicker pancakes is just like liquid sour cream.

We have revealed only 2 methods of making pancake dough. You can try each one and choose the best option for yourself... Having filled your hand well, you will learn how to quickly cook pancakes and, perhaps, create your own unique recipe.

How to cook pancakes in milk: recipe, photo instructions, useful tips

Traditional pancakes are made with milk. You can also take liquid sour cream, as our ancestors did, but such a snack will turn out to be very fatty, which will not be entirely useful for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes with milk, because the final product is obtained unusually soft, delicate, delicate and tasty.

To prepare a serving of 15-20 pancakes, you will need:

2 eggs;
500 ml of milk;
1 cup flour;
3 tbsp. grows spoons. oils;
1 tbsp. a spoonful of sugar;
0.5 teaspoon of salt.

And now let's go directly to the recipe, thanks to which you can quickly prepare pancakes with milk.

Prepare the ingredients: The flour must be sieved, and the milk and eggs must be removed from the refrigerator and left at room temperature for half an hour.
Take a dry and clean bowl... Beat 2 eggs in it along with the required amount of salt and sugar. Useful advice: For sweet pancakes, take 2-3 tablespoons of sugar, then they will be fluffy.
Gradually adding milk, beat the mass with a whisk or a mixer.
Add flour little by little, sifting it through a sieve beforehand. This will saturate your dough with oxygen, make it light and airy.
Useful advice: Add flour and stir until your dough is like sour cream in consistency.
Last but not least pour vegetable oil into the dough.
Useful advice: Stir your dough well so that the butter is evenly distributed and the pancakes will not burn.
Let's move on to the baking process. So that the first pancake does not come out lumpy, heat the skillet well... For these purposes, it is best to take a cast iron with a flat bottom or a special pancake pan.
Useful advice: Grease a hot frying pan with vegetable oil using a napkin or a special silicone brush.
Pour a small amount of dough into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, evenly distributing the dough.
Useful advice: Bake the pancake for 2-3 minutes over low heat.
Flip the pancake gently using a wooden or silicone spatula. Bake for another 3 minutes.
Put the finished pancakes on a large plate.. Useful advice: Grease hot pancakes with butter to keep them soft.

How to make pancakes on water?

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