How to bake pancakes. How to make delicious pancakes. Let's make delicious yeast pancakes together

08.08.2021

How to cook the easiest recipe for making pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

The easiest pancake recipe

The easiest pancake recipe every housewife needs it, because this dish can be used as an option for a quick and appetizing breakfast, a delicious dessert or a hearty snack that can be prepared just in a matter of minutes. Cooking pancakes is not difficult, for this you need only five components, and the time is only half an hour, which is very important for modern housewives. Traditionally, pancakes are cooked in milk, but if there is no milk in the house, take water or kefir (whey, fermented baked milk), after diluting them with liquid. The simplest pancake recipe involves the use of the most common ingredients that are in every kitchen. Pancakes can be served simply with sour cream, honey or jam, and you can also wrap any filling in them - both sweet and salty, who loves what more.

The components for baking pancakes need to be prepared as follows:

milk - three tablespoons;
flour - two tablespoons;
eggs - two pcs.;
sugar - two tsp;
vegetable oil - one tbsp. l.

We prepare simple pancakes in this way:

Break the eggs and milk into a separate bowl. The amount of sugar depends on your preference and filling. If pancakes are intended to be filled with meat or mushrooms, that is, unsweetened fillings, then sugar can generally be excluded from the recipe or a minimal amount can be used. Whisk the ingredients well with a whisk or mixer. Sift the flour so that the pancakes are tender. Then add to liquid ingredients. Beat again with a mixer. Then you will definitely not have lumps. Pour in vegetable oil. Mix well. Next, heat the pan well. Pour a small amount of dough onto a hot surface and bake until golden brown on one side. Then turn over to another and after a minute remove the finished pancake to a plate. Put ready-made pancakes with a crispy crust around the edges on a separate dish. Serve hot with a delicious sauce, as well as brew aromatic coffee or make delicious herbal tea.

Easy pancake recipe

Without pancakes, it’s hard to imagine carnival festivities, and they are frequent guests in the family menu on weekdays. After all, this is the same dish that will delight all household members, young and old. There are countless recipes for this delicacy. Today we will focus on the simplest and at the same time successful options and tell you how to make delicious pancakes using kefir, water or milk as the basis for the dough. Each of them is good in its own way and suggests an ideal final result.

A simple recipe for making pancakes on kefir

wheat flour - 330-390 g;
kefir - 520 ml;
water - 240 ml;
granulated sugar - 65 g;
large chicken eggs - 2 pcs.;
baking soda - 5 g;
table salt - 5 g;

We start preparing dough for pancakes on kefir by beating eggs. To do this, mix them in a bowl with sugar and salt and process with a mixer until smooth.

Next, pour kefir into the egg mixture, sift the flour there and achieve maximum mass uniformity without admixture of lumps. Now we warm the water to a boil, throw soda into it and pour the resulting mixture into the dough, stirring it continuously and intensively.

After five minutes, add refined vegetable oil to the dough, stir it thoroughly and start baking pancakes. We warm the pan thoroughly, oil it a little, pour the dough with a ladle and quickly distribute it over the entire bottom by tilting the container. After the product is browned on both sides, put it on a dish and start cooking the next ones.

A simple recipe for thin pancakes on the water with holes

wheat flour - 355 g;
water - 495 ml;
granulated sugar - 45 g;
large chicken eggs - 3 pcs.;
baking soda - 5 g;
table salt - 5 g;
vegetable oil without aroma - 75 ml.

To prepare pancakes on the water, pour in a glass of water heated to a boil to eggs beaten with sugar and salt, while continuing to work with a mixer. After that, sift all the flour into the mixture and stir with the same mixer until a homogeneous texture. Next, throw the soda into the remaining water, heating it before that also to a boil and introduce the soda liquid into the dough. Now pour in the vegetable oil, again punch the mass with a mixer and let the dough brew for about twenty minutes. After that, we bake pancakes traditionally in a heated frying pan, smearing it with vegetable oil before the first product.

The easiest pancake recipe with milk

wheat flour - 355 g;
milk - 495 ml;
granulated sugar - 45 g;
large chicken eggs - 3 pcs.;
baking soda - 5 g;
table salt - 5 g;
vegetable oil without aroma - 45 ml.

We start preparing the dough in milk, dividing it into two equal parts, and mixing one of them with sugar, a pinch of salt and eggs slightly beaten with a whisk or mixer. Now sift the whole portion of flour there and

achieve a uniform dough texture. At this stage, it will turn out quite thick. Now pour in the second portion of milk and stir the mass thoroughly again. It remains only to mix a little refined vegetable oil into the resulting dough and you can start baking pancakes. We preheat the pan and oil it a little with vegetable oil or we coat it with a slice of lard.

Pancakes prepared according to any of the recipes are perfect for decorating stuffed products or just eating goodies with sour cream, honey, jam, condensed milk or other flavorings to your taste.

Beat the eggs with a whisk or fork with sugar and salt until smooth. Heat the milk to a warm state and gradually pour into the egg mixture, stirring constantly.
Sift the flour through a sieve, pour about 1/3 into the milk mixture and mix thoroughly. When the flour is completely dissolved, add half of it to the dough for simple pancakes and mix.
Then add the remaining flour and mix thoroughly again. Quench soda with vinegar, mix with the rest of the ingredients. Pour in vegetable oil, stir. Grease a frying pan with a piece of butter and put on fire.
Pour a ladle of dough into a hot frying pan, spread it over the entire bottom. Fry the pancake for about a minute until dry at the edges, then turn over and fry until cooked through on the other side (about half a minute).
In this way, fry the rest of the dough, stack the pancakes in a pile, each lubricating with oil and sprinkling with sugar. The simplest pancakes are ready, you can serve them with jam, condensed milk or honey. Bon appetit!

Pancakes with rice and meat

Very tasty pancakes. I liked it very much!)

Very tasty pancakes. Thanks for the recipe :)

Very tasty pancakes. THANK YOU.

It turned out great, and yes, you need a little more sugar)

Orange marmalade Almond cakes Easter cakes "Kolomba" Birch juice with orange Lavash pie with minced meat Rabbit kebab Shashlik in vinegar Caucasian kebab Chicken kebab in the oven

How to cook thin pancakes in milk - a detailed recipe, video

Each nation has its own rich ancient traditions. They are present everywhere: in clothes, everyday life, language, songs, food, etc. Ukrainian traditions are especially interesting in the preparation of various national dishes. So, for every big holiday, Ukrainians have a list of must-have dishes. Is it possible to imagine Christmas without kuti, and Easter without Easter cake?

Pancakes are considered the same traditional Ukrainian food. There are many recipes for making pancakes, the ingredients remain unchanged:

Flour for their preparation can be used differently. The filling can be just as varied. Here everything depends on the ingenuity of the hostess. Perhaps no one would refuse to eat pancakes with honey, apples, soft cheese, condensed milk, mushrooms, meat, etc.

When cooking pancakes, housewives often face problems: how to bake thin and strong pancakes, or, on the contrary, lush and loose.

Let's reveal some secrets to you

Wheat flour is best for making pancakes. But if you prefer fluffy pancakes, then you can use oatmeal or buckwheat flour.
To avoid lumps, add flour in small portions, stirring constantly.
In order for the pancakes to turn out very tender, the flour should be sifted 2-3 times.
Water is the basis for thin and firm pancakes, but pancakes made with milk are much tastier. Mix milk and water - you get strong and tasty.
If you bake pancakes on kefir, they will turn out lush. You will get the same effect if you make pancakes from yeast dough.
It is advisable to have a separate pan for baking pancakes.

Several recipes for making pancakes in milk

They will certainly come in handy, because these pancake recipes have already been tested by more than one housewife, and the ingredients are indicated in exact proportions, which guarantees a wonderful, delicate taste.

Milk 2.6% 1 l
Eggs 4 pcs.
Flour 500 g
Vegetable oil 2 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 0.5 tsp

In a large bowl beat eggs and sugar.
Part of the milk warm, salt and mix thoroughly with beaten eggs and sugar.
Gradually add flour to the resulting mixture, stirring constantly so that there are no lumps.
Add some soda, salt and oil. Mix.
Add the rest of the milk and beat. The dough should be moderately liquid.
Heat up the pan.
Fry the pancake on both sides until golden brown.

Thin pancakes with milk - what you can cook for breakfast

Eggs 2 pcs.
Sugar 2 tbsp. l.
Milk 0.7 l
Flour 300 g
Salt pinch
Vegetable oil 50 g

COOKING PROCESS

In a deep bowl, beat eggs with sugar and salt.
Add milk and whisk again until smooth.
Add flour in small portions, stirring constantly. Then add vegetable oil and mix thoroughly.
We bake pancakes in a preheated pan for 1-2 minutes on both sides.

How to Make Pancake Dough: 3 Quick Recipes

In old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the end of a hungry winter and the beginning of a labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by hostesses not for dessert, but as a main course.

Today, it is not customary to brag about a significant thickness of pancakes. In "fashion" - a light, perforated, lacy structure. You can get it using various techniques, how to make dough for pancakes. We will describe each of them in detail.

In addition, most of us like to eat pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive an incredibly heavy food, which is also very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa from puff pastry, will be very tasty.

Milk pancake dough

The most common recipe for making pancake dough. For it, you can use store-bought and more fatty homemade milk.

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

Remove the milk and eggs from the refrigerator ahead of time so that they reach room temperature.
Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use an unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will turn out tastier.
Add milk, mix well.
Place a sieve on the bowl and pour flour into it. So you get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several steps, constantly stirring with a whisk. The consistency of the finished composition should resemble liquid sour cream. So it will be easier to bake pancakes in milk: the dough is easily distributed in the pan and does not hesitate when turning over.
Add vegetable oil and stir.

Dough for pancakes on kefir

This recipe for how to make pancake dough is suitable for the most economical housewives. Firstly, with him you can not think about where to put sour milk. And secondly, you can bake pancakes on kefir and use them as the basis for various fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Beat eggs in a deep bowl, add kefir, move.
Briefly heat the mixture over low heat to a temperature of about 60 degrees. This will help dissolve the salt and sugar well.
Remove the dishes from the stove, add salt and sugar, mix.
Sift the flour and add to the dough.
Dissolve baking soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to the bowl.
Pour in vegetable oil and leave the dough in heat for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Dough for pancakes on the water

Less popular than the others, this pancake batter is more welcomed by nutritionists. It is the least high-calorie, goes well with berries and fruits, can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Beat eggs in a bowl, add sugar and salt, mix.
Pour water, stir.
Gradually introduce the sifted flour, mix with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we suggest you watch the video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

How to cook dough for pancakes, we already know. Time to move on to baking.

Put a frying pan on the fire, heat it well.
Grease the pan with vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
Reduce the heat to medium - pancakes are not fried, but baked.
Dial 2/3 ladle of dough. Pour it quickly into the pan, which should be held slightly at an angle. So the dough will spread in a circle.
The dough sets instantly, but the first side should be baked for 2-3 minutes.
Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
Put the finished pancake on a dish. You can grease it with butter, or you can leave the surface dry (for a diet meal). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on delicious "lace", leave the dish open.

On average, the preparation of a dish takes an hour and a half. And it fades instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and their favorite jam!

The easiest pancake recipe ever?

My wife breaks eggs into a cup, adds milk, kefir or fermented baked milk there - which is in the house and beats it well. So that there are no lumps, sift the flour, add it there and whisk again. He adds sugar if he makes pancakes sweet, but if he wants to make them with filling, he does not add sugar at all. Add a little vegetable oil and beat the dough again.

He heats the pan, greases it with oil and pours the dough into it. The pancake is reddened - it's time to turn it over, a little more and you can remove it to a plate.

But not every frying pan bakes well, my wife has a special shallow frying pan for this, in which she does nothing else, only pancakes.

I always use the same recipe for pancakes and the pancakes are tasty, thin and eaten in one sitting. It is necessary to take a liter of milk of good fat content, ideally rustic, heat it to a warm state. In a small amount of milk, dilute a tablespoon of sugar, a full teaspoon of salt, beat in two eggs, four tablespoons of odorless vegetable oil. Mix everything thoroughly, add flour so that the dough is like thick sour cream, mix the dough thoroughly with a whisk so that there are no lumps, then pour in the remaining milk, stir, add an incomplete teaspoon of soda and a couple of tablespoons of vinegar. Mix everything thoroughly and bake pancakes.

I take liquid (everything in the house) sour milk, kefir, sour cream, yogurt, everything that costs and deteriorates or has deteriorated, I warm it up a little. I pour a bit into a mug.

I add more flour, salt, sugar, an egg - I start kneading the dough, the dough is thick and I start adding a little bit what is in the mug - and there will be no lumps and it will not be too liquid.

Don't forget to dilute the yeast in the mug. In my opinion, it is better to cook on them than on baking powder.

We leave the dough in a warm place for 40-60 minutes to rise, then we heat the pan, add oil and bake.

I like to cook with sour milk - pancakes are delicious, better than fresh

I use three chicken eggs for the test.

Also three glasses of regular milk

You need two glasses of flour

A pinch of salt and sugar

Two tablespoons of any unscented vegetable oil

How do we prepare these pancakes:

First, we prepare the dough by combining all the components and everything needs to be stirred well. And you need to add vegetable oil to the dough, literally a couple of spoons, and then they will not stick to the pan.

We heat the pan and start baking pancakes, and then we eat them with sour cream, jam, jam. It is great to brew the freshest tea and eat pancakes with honey, or you can stuff them.

There are actually a lot of cooking recipes, in Rus' they have always respected and baked this delicacy with pleasure, I want to write a recipe for making pancakes with cheese, a minimum of time is spent on cooking, but it turns out a very tasty product.

To start, the ingredients are:

flour (2.5 cups)
milk (3 cups)
eggs (5 pieces)
granulated sugar (100 grams)
hard cheese of any kind
salt (half a teaspoon)
oil for frying pancakes

Cooking: take the cooked 5 eggs and separate the yolks from the proteins, then grate the cheese, then beat the yolks, flour, salt and cheese in a mixer, then beat the whites separately in a mixer until a strong white foam and carefully add to the resulting mass for pancakes. In the final stage, mix everything well and can be laid out on a preheated frying pan.

I cook pancakes with juice. To prepare them, we need: For dough-200 ml of orange juice (or any other), 60 gr. sour cream (fat), 100 gr. flour, 1 tablespoon of sugar, 2 eggs, 1 tbsp. a spoonful of vegetable oil, salt to taste. For the filling - 100 gr. boiled condensed milk, 2 oranges.

First we make the dough. Mix juice, sour cream, eggs, sugar and salt well, and at the end of the batch add the sifted flour. Once again, mix everything to obtain a homogeneous mass and add vegetable oil there. Heat the pan, grease with oil and bake pancakes. Lubricate the finished pancakes on top with boiled condensed milk, spread the orange slices and roll up the rolls. Quite quickly and tasty. Try it.

Everyone loves my pancakes, but it’s not up to me to decide if they are cooked or not. For me, of course, it’s simple, I’m used to it and I do it by eye on the machine. I take 5 eggs per liter of milk, the secret is that the whites and yolks are beaten separately. Here, in turn, I pour them into milk (or kefir), add salt, sugar, flour, a little soda, beat everything with a mixer and let it stand for a while. The consistency of the resulting mass is similar to sour cream. Then I bake, pancakes always turn out thin, ruddy and tasty.

I will share the recipe that was suggested to me a couple of years ago, since then I have finally started to get pancakes.

I start making dough for pancakes in milk, add two or three eggs, a pinch of salt and 3 tablespoons of sugar, little butter - 3 tablespoons, add flour "by eye", as a result the dough turns out thick, like on pancakes. Then slowly add boiled water, mixing the dough. As soon as the dough gets the right consistency, I stop adding water.

I will share my pancake recipe. I love pancakes (thin pancakes) very much and I bake them according to the following recipe:

4 eggs
1 liter of milk
2 cups of flour
100 gr vegetable oil (directly into the dough)
100-150 ml boiling water
salt, sugar to taste

I mix all the ingredients with a blender, then, stirring constantly, pour boiling water and let it brew for about 15 minutes. And then I start baking in a well-heated pan. Pancakes always turn out very tasty and never burn.

Pancakes are a traditional old Russian dish that has retained its popularity to this day.

Pancakes - simple, yes "difficult"

In the old days, pancakes were given special importance, many different rituals and traditions were associated with them, it was this dish that accompanied a person all his life, from birth to death. According to tradition, a woman in labor was always fed pancakes, they were always present in funeral rites.

But the most important thing is that pancakes are a delicious and simple dish, which is suitable for both everyday meals and for the festive table. In Russian and other national cuisines, there are many different recipes for pancakes.

Pancakes can be lean, wheat, buckwheat, oatmeal, corn, pea, custard, with salt, with sweet, fruit, cheese, meat and other fillings. But the easiest and fastest to prepare are simple pancakes, which every housewife should be able to cook.

Ingredients for simple pancakes:

200 g flour
2 eggs
50 g butter
1 glass of milk or water
Salt on the tip of a knife
A teaspoon of sugar

How to cook simple pancakes?

Pour the flour into a bowl and gradually pour in the milk, Mix thoroughly with a wooden spatula so that there are no lumps.
Add beaten eggs, sugar and salt to them. Thoroughly mix all the ingredients, the mass should have the consistency of sour cream.
Heat up a frying pan and grease it with oil. With a deep spoon or ladle, pour the batter into the pan and spread it evenly over the entire surface.
The dough layer should be very thin. Bake plain pancakes on both sides, flipping with a spatula or wide knife.
Ready-made pancakes can be stacked on top of each other, fold them in half, four times or roll them into a tube.
Pancakes are best served hot with jam. condensed milk, butter, sour cream, powdered sugar, or make spring rolls by wrapping fruits, berries, meat, cheese, mushrooms or greens in them.

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Easy ways to make thin pancakes with different ingredients

Thin pancakes are a popular delicacy. Unpretentious and at the same time varied, the dish is prepared simply. To prepare thin pancakes, you need to mix flour with eggs and liquid, season with salt, sugar and vegetable oil. So it turns out batter, which is baked in small portions in a pan. Everything is simple, and yet not always, it turns out, to bake a thin pancake the first time.

To learn how to bake pancakes, you need practice, and therefore the main thing is not to stop at the first “coma” and try different recipes and methods, adapt each one for yourself and find your own formula for perfect pancake baking. Depending on the chosen method, pancakes can be cooked with milk, kefir, water, mineral water, whey, beer.

Method one: With milk

Thin pancakes in milk according to the classic recipe are prepared very simply and quickly. Unlike pancakes cooked with other liquids, "milk" pancakes are softer and more satisfying. At the same time, they are higher in calories.

Recipe 1. Classic pancakes with milk

2 eggs
1 tablespoon sugar
5 glasses of milk
2 cups of flour
2 tbsp vegetable oil without pronounced aroma
A pinch of soda and salt

Beat eggs with sugar and a glass of milk. Add soda and salt.
Sift 2 cups of flour and add it in small portions to the dough, stirring it gently.
Add the remaining milk (4 cups) to a thick homogeneous dough and mix well.
Pour 2 tablespoons of vegetable oil into the dough. Mix everything and you can start baking.
Heat up a frying pan with a little oil.
Mix the dough with a ladle, carefully scoop and pour into the pan. Swirling the pan quickly, let the dough spread all over the bottom of the pan.
Bake for a few minutes, then pry with a knife and quickly turn the pancake over.
Put the finished pancake on a plate and, if desired, grease with butter.
Bake pancakes in this way from the whole dough.

Based on the classic recipe, you can cook pancakes with additives. For example, with baked pumpkin.

Recipe 2. Pumpkin pancakes

1 egg
200 grams of pumpkin
1 tablespoon butter
Sugar to taste, a bag of vanilla sugar, a pinch of salt
1 teaspoon baking powder
Milk

Wash the pumpkin, wrap in foil and bake in the oven.
Melt butter.
Beat the egg with sugar, vanilla sugar, a pinch of salt and pour in the cooled butter.
Puree the pumpkin in a blender and add to the egg-creamy mass.
Add enough flour to get a dough-like consistency for pancakes.
Bake in a hot skillet.

The output is sunny pancakes that can be served with various sauces.

For all those who like to experiment and try foreign cuisine, we recommend making crepes - the French analogue of thin pancakes. These are tender French pancakes, which are the ancestors of pancakes of other nations.

As a rule, they are served with a variety of sauces. In their composition, they do not contain sugar, and therefore are very tasty both with sweet sauces and fillings, and with unsweetened additives.

Recipe 3. Crepe pancakes

1.5 cups flour
2 glasses of milk
2 eggs
40 grams melted butter

Beat eggs with milk and melted butter.
Pour flour into a deep bowl and make a well in it.
Whisking with a whisk, pour the egg mixture into the flour in a thin stream.
Knead a homogeneous dough and cover it with a film. Leave for half an hour.
Heat the pan, pour in the batter and spread it evenly over the pan.
Bake until soft creamy on both sides.

To prepare caramel sauce, you need: mix half a cup of powdered sugar with ¼ cup of orange liqueur, zest and juice of one orange and lemon in a saucepan. Heat liquid over low heat until sugar dissolves.

Increase the heat and simmer the mixture for about 10 minutes until caramelized. Remove from heat and add 60 grams of butter.
Drizzle hot sauce over crepes rolled into a triangle.

And you can cook Chantilly air cream.

To do this, you need to take a glass of heavy cream (33%), 1/3 cup of powdered sugar and a teaspoon of vanilla sugar or a pinch of vanilla extract. Beat all the ingredients with a mixer until a homogeneous fluffy mass.

Put the finished cream on crepes using a pastry bag or serve it in a gravy boat.

Tip 1. Choose a pan with a non-stick coating and low sides. This will make the process of baking pancakes more convenient and less time consuming.
Tip 2. Grease the pan only once before baking the first pancake. For the rest of the pancakes, the oil that is in the dough is enough.
Tip 3. Stir the batter each time you pour a new batch of pancake into the pan, as the batter quickly builds up a floury residue. Thanks to this, the dough will be homogeneous, and all ready-made pancakes will be thin and of the same consistency.
Tip 4. When adding vegetable or fruit puree, cocoa powder and other additives to the dough, mix the dough thoroughly so that no lumps remain. As a result, pancakes will be even, with a delicate and uniform texture.
Tip 5 Be sure to try the first pancake. If it's too thick, add some milk. And if it breaks, add flour and mix thoroughly. If you are satisfied with everything, continue in the same spirit. Only now, each subsequent time to grease the pan with oil is not necessary. For this, the oil, which is part of the dough, is quite enough.

Method two: On kefir

Kefir is an excellent liquid component for thin pancakes. Unlike "milk" pancakes, these are more airy and tender.

Recipe. Pancakes "Air"

3 eggs
50 grams of butter
1 - 2 cups of kefir
2.5 cups flour
Sugar to taste, a pinch of salt

Separate the yolks from the whites.
Beat egg whites with a pinch of salt until stiff peaks.
Grind the yolks with sugar, add soft butter and flour.
The resulting steep dough is diluted with kefir until the consistency of thick sour cream is obtained.
Introduce proteins into a thick dough. It is important to mix them very carefully into the dough in order to prepare fluffy pancakes.
Pour the batter into the middle of the hot skillet and level with a spatula.

Tip 1. The less sugar, the more fluffy the pancakes are.
Tip 2. It is better to choose non-fat kefir, which will make pancakes less high-calorie and more airy.

Method three: On the water

Pancakes on water are no less popular than on milk or kefir. Unlike the latter, they are lower in calories. In addition, thin pancakes on the water are an excellent basis for gourmet dishes with fillings and sauces, as well as pancake cakes.

Recipe 1. Classic water pancakes

1 cup flour
1 glass of water
1 tbsp vegetable oil
1 egg
1 tbsp Sahara
A pinch of salt

Grind the egg with sugar and salt, add flour and mix.
Pour water into the egg-flour mixture and beat with a mixer. Add vegetable oil and beat the dough with a mixer until smooth. When you make sure that there are no lumps in the dough and it is homogeneous, start baking pancakes.
Heat up a frying pan and grease it with oil. Mix the dough, scoop and pour into the pan. Bake until done and turn over.
In this way, bake pancakes from the whole dough, but it is no longer necessary to grease the pan, since there is butter in the dough.

If the classic thin pancakes on the water seem boring to you, then make Moroccan beghrir. These pancakes are unique in that they are baked on one side only and are very porous. Served with sweet honey cream sauce.

300 grams of flour
100 grams of semolina
2 egg yolks
1 teaspoon sugar
1 teaspoon olive oil
½ teaspoon dry yeast
A pinch of salt, a pinch of baking powder
Warm water, about 850 ml

Mix all dry ingredients, yolks and gradually add water, stirring the dough.
Beat with a mixer until the consistency of dough for classic pancakes.
Cover the container with the dough and put in heat for an hour.
Wipe a cold frying pan with a cloth dipped in water.
Pour the dough into the center of the pan (do not spread it over the pan).
Bake until the top is no longer sticky to your hands. We don't flip!
Remove pancake from pan and brush with sauce.

To prepare the sauce, mix 90 grams of butter with honey and melt. Lubricate each pancake with the prepared sauce.

You can also cook very sweet pancakes on the water, no less original than Beghrir. These are Japanese Doriyaki, which differ from all existing ones not only in texture, taste, but also in presentation. A popular dessert, Doriyaki is a sweet biscuit-like pancake served with bean filling.

Recipe 3. Doriyaki pancakes

2 eggs
80 grams of sugar
1 tablespoon honey
0.5 teaspoon soda
50 ml water
130 grams of flour

Beat eggs with honey and sugar until golden brown.
Add soda diluted with water to the egg mixture and beat with a whisk (mixer).
Gradually add the sifted flour. You should get a homogeneous, fairly liquid dough.
Cover the finished dough and leave to infuse for about 30 minutes.
Heat up a frying pan and grease it with oil.
Pour a little dough into the pan and as soon as bubbles appear on the surface of the pancake, quickly turn it over and bake for about 20 seconds.

To prepare the bean (bean) filling "Anko" you need:

Soak 200 grams of adzuki beans in water and leave overnight. In the morning, drain the water, rinse and transfer the beans to a saucepan, add water and put on fire. Bring to a boil, cover with a lid and turn off the heat. Leave the beans in the pot for 5 minutes.

Drain and dry the beans, pour clean water to cover them completely. Boil adzuki for an hour, adding water.

Pour 200 grams of sugar into a saucepan with beans and boil them in three steps. Cool slightly and puree. It is best to rub the beans through a sieve to get a homogeneous mass without skins.

Put the finished filling on a pancake and cover with another pancake on top, press down slightly. Store the finished dessert in the refrigerator.

Tip 1. It is very important to bake Beghrir in a cold pan. This is the key to the "bubble" pancakes.
Tip 2. You need to bake them quickly so that the side that is baked remains light.
Tip 3. After each Beghrir, the pan must be turned upside down and placed under a cold stream of water until cool.
Tip 4. Ready-made doriyaki should resemble a thin biscuit in consistency, so during the preparation of the dough, it needs to be whipped for a long time.
Tip 5 If too sweet pancakes are not your option, you can reduce the amount of sugar in the dough. The filling more than compensates for this.
Tip 6. To speed up the process of preparing a dessert, you can buy ready-made Anko paste, mix it with chocolate paste, add berries and stuff pancakes with it.

Method four: On a mineral water

An easy way to make thin pancakes is to replace your regular water with "soda". These pancakes are very thin and light.

Recipe. Pancakes on mineral water

500 ml carbonated mineral water (not salty)
1 cup flour
3 eggs
2 tbsp vegetable oil
A pinch of salt

Mix mineral water, sugar, salt and vegetable oil in a container. Mix well to dissolve the sugar.
Add eggs to water mixture, stir.
Without ceasing to stir, gradually add flour until the dough becomes the consistency of liquid sour cream.
Heat up a frying pan and grease it with oil. Mix the dough and pour a small portion of it into the pan. Spread evenly over the bottom of the pan and bake until done. Flip over to the other side.
Stack the finished pancakes on a plate and serve with sour cream.

Tip 1. If you reduce the number of eggs, the pancakes will turn out more tender and less dense.
Tip 2. If you replace the eggs with starch, you get a delicious lean version of pancakes.

Method five: On serum

Thin pancakes cooked with whey are airy and porous. They are great as a base for fillings and various sauces, spreads.

Recipe. Pancakes with whey

500 ml serum
2 cups of flour
1 tbsp Sahara
2 tbsp vegetable oil
0.5 tsp salt and the same amount of soda

Heat the whey a little and add flour to it. Mix so that there are no lumps.
Add salt, sugar, soda and oil. Mix and leave to infuse for at least an hour.
Heat up a frying pan and brush with oil.
Gently mix the dough and pour it thinly over the bottom of the pan. Cover with a lid and bake for a few minutes.
Fold the finished pancakes in a pile and serve with any sauce or spread.

Tip 1. To make the pancakes airy, strain the whey well. And be sure to warm it up to a nice warm temperature. Thanks to this, the dough seems to be brewed, which also provides splendor to the pancakes.
Tip 2. Be sure to insist the dough to get porous thin pancakes. While the dough is infused, it ripens. It can be insisted for three hours.

Method six: Without adding liquid

This method, at first glance, seems to be completely contrary to the "pancake canons". But still, he is! This is how, without liquid, pancakes are prepared in the southern regions of India. These crispy spicy pancakes are called Masala Dosa. They are served hot with potato filling and various chutney sauces.

Recipe 1. Masala Dosa

Glass of white rice
Half a glass of lentils
0.5 teaspoon sugar
A pinch of salt and shamballa (fenugreek seeds)

Wash rice and lentils separately and cover with water. Leave for 8 hours (preferably overnight).
In the morning, drain the water, rinse each component and grind in a blender with the addition of water to a paste-like consistency (separately rice and separately lentils).
Mix both "pastes", add salt, shamballa and sugar. Wrap the mixture and put in heat for fermentation (at least 4 hours).
Beat the dough well.
Pour 4 tablespoons of batter into a preheated and oiled pan and spread with a spatula in a circular motion.
Bake on both sides until golden brown

To prepare the classic filling, you need:

Boil 10 potatoes, remove the skins from them and mash with a fork. Heat 0.5 teaspoon mustard seeds, 1 teaspoon finely chopped green pepper, 7 curry leaves, 0.5 finely chopped onion in a frying pan and fry for about 2 minutes.

Put the mashed potatoes in a pan with vegetables and spices, add salt, 1.4 teaspoons of turmeric, a pinch of sugar and 1 teaspoon of lemon juice. Saute for about 2 minutes and sprinkle the mixture with a teaspoon of chopped cilantro. Remove from heat after a minute.

Put a tablespoon of the filling in a pancake, fold in half and heat in a hot skillet.

You can also serve chutney.

Tip 1. Fenugreek is a condiment that can be purchased at spice shops.
Tip 2. Fenugreek is a part of such Georgian seasonings as hops-suneli and kokh-suneli. There is a lot of coriander in the first seasoning, which will give the pancakes a very spicy taste. If this does not suit you, give preference to the second seasoning. This is in case it was not possible to buy pure fenugreek.
Tip 3. You can replace fenugreek with hazelnuts or walnuts.

Lush milk pancakes without yeast recipe

Pancakes with milk - general principles of cooking

Milk pancakes are one of the most common recipes used by housewives. These pancakes are thin, light and very tasty. Most often, wheat flour is used, you can also take buckwheat or oatmeal.

The thickness of the pancakes depends on the flour used. The thinnest pancakes with milk are made from wheat flour. Much depends on the quality of the flour - it is advisable to take products of the highest grade and fine grinding. Second grade flour or bran flour will make thicker and fluffier pancakes.

From oatmeal or buckwheat flour, pancakes are the most loose. You can also experiment and try making pancakes with milk from a mixture of different types of flour.

Pancakes in milk can be cooked with or without yeast. In the latter case, I add soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. It may not be possible to bake a perfect pancake the first time.

However, for the third or fourth time, even and neat pancakes will come out. When pouring the dough, keep the pan at an angle and make circular movements so that the dough is evenly distributed on the surface. After browning the bottom side of the pancake, pry with a spatula and turn over to the other side. Fry pancakes on each side until golden brown.

Pancakes are baked only in a preheated pan, greased with butter or vegetable oil.

On the finished pancake, be sure to put a piece of butter - after that, the pancakes will become more elastic and tender. Pancakes are served in milk with sour cream, sugar, honey or jam. You can also wrap any filling in pancakes: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and eggs, smoked chicken or salmon, or any sweet fillings.

Pancakes in milk - preparing food and dishes

The success of making pancakes with milk largely depends on the type of utensils used. It is best to take a cast-iron skillet for baking.

If you don't have one, any heavy-bottomed pan with a non-stick coating will do. The size of the pan should match the desired diameter of the pancakes. From the dishes you will also need a bowl in which the dough, a ladle, a spatula, a fork or a whisk, a knife and a brush for greasing the pan will be kneaded. From additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.

Preparation of products consists in sifting flour, measuring the right amount of sugar, salt and other bulk products. Milk is usually warmed up.

If yeast is used, dilute it in a small amount of warm milk or water. You also need to melt the butter in advance.

Recipes for pancakes in milk:

Recipe 1: Pancakes with milk

Milk pancakes are very thin and light, they can be eaten with sour cream, honey or any filling can be wrapped in them. The recipe uses flour, sugar, eggs, salt and milk.

Required Ingredients:

Milk - 0.5 liters;
3 eggs;
1-1.5 cups of flour;
Sugar - 0.5-1 tbsp. l.;
Salt - half a teaspoon;
Vegetable oil - 15-30 ml.

Cooking method:

Break the eggs into a deep bowl and beat with a fork. Pour in half the milk. Add sugar and salt to the mixture. We mix everything thoroughly. The amount of sugar depends on what filling the pancakes will be filled with.

For sweet pancakes, sugar can be added a little more, and for meat and salty fillings, sugar, respectively, should be less.

Sift the flour and gradually add to the milk-egg mixture. It is better not to pour all the flour at once - you need to look at the consistency.

Then add the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. Add a little more flour if necessary. The dough should have the consistency of liquid sour cream. The dough should be moderately liquid, but not watery. In too thick dough, you can add more milk, and in liquid - flour.

Add vegetable oil to the finished dough. If you add butter, pancakes will turn out rosier and more porous. We grease the preheated pan with butter and start frying pancakes in milk. When pouring the dough, the pan should be held at an angle and the dough should be evenly distributed in a circular motion. Everything should be done quickly. Fry the pancake until golden brown and flip over. If the pancakes are torn, then there is not enough flour.

Recipe 2: Pancakes in milk "Openwork"

Such pancakes in milk are delicate, delicate and thin. In addition to the main ingredients, the recipe uses a little soda and kefir - these are the components that make pancakes so airy.

Required Ingredients:

One and a half glasses of flour;
Sugar - 1 tbsp. l.;
Eggs - 2 pcs.;
Salt - half a teaspoon;
A glass of milk;
Half a liter of kefir;
1 tsp soda;
Vegetable oil.

Cooking method:

Pour kefir into a saucepan and heat a little. We break eggs into kefir, add sugar and salt. Mix everything thoroughly, add soda. Then add flour and mix everything with a mixer. There should be no lumps in the dough. The consistency of the dough should be similar to thick sour cream.

Bring the milk to a boil and begin to pour into the dough in a thin stream, stirring constantly. If the dough is too thin, you can add a little more flour. Then add 15-30 ml of vegetable oil and mix everything again. It is better to bake pancakes in a cast-iron pan. Lubricate the heated pan with butter and start baking pancakes in milk.

Recipe 3: Milk Pancakes with Starch and Vanillin

According to this recipe, you can cook thin and very tasty pancakes in milk. The recipe is so successful that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute on each side.

Required Ingredients:

Half a liter of milk;
4 tbsp. l. potato starch (without a slide);
4 tbsp. l. flour (with a slide);
4 eggs;
Salt and sugar - to taste;
Vanillin - to taste;
30-45 ml of vegetable oil.

Cooking method:

Mix flour, salt, sugar, starch and vanilla. We heat the milk. Break the eggs and pour in the milk in a thin stream. Mix everything thoroughly and add oil. Leave the dough for 20 minutes. Heat the pan and grease with butter. The dough should be poured so that it evenly covers the surface of the pan with a thin layer.

Since the starch sits on the bottom, it is recommended to mix the dough before each scooping. Even if it seems that the dough is liquid, you do not need to add flour. Pancakes should turn out very thin and "lacy".

Such pancakes can be stuffed with smoked chicken or fish, cottage cheese with raisins or a garlic-cheese mixture. Options - a lot.

Recipe 4: Pancakes with milk "Custard" with yogurt

Custard pancakes in milk with yogurt have a special, specific structure, but they turn out to be no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. These pancakes are sure to please both adults and children.

Required Ingredients:

A quarter teaspoon of salt;
Sugar - 3-4 tbsp. l.;
250 ml of boiling water;
1 teaspoon baking powder;
8-9 Art. l. flour;
250 ml of milk and yogurt;
2 eggs;
Butter;
9. Vegetable oil.

Cooking method:

Whisk eggs with salt and sugar. Pour milk and yogurt, mix everything thoroughly. Add flour and stir the mixture until smooth. The consistency of the dough should resemble sour cream. Then pour in the baking powder, but do not stir! Then pour in boiling water.

Grease a hot frying pan with vegetable oil and fry the pancakes on each side. Do not pour too much dough, otherwise the pancakes will turn out thick. Place a dollop of butter on each hot pancake.

Recipe 5: Pancakes with Milk and Yeast

Yeast pancakes in milk are very tasty and lush. Ideal for both sweet and savory fillings.

Required Ingredients:

330 g flour;
2.1 large egg;
20 g of sugar;
7 g of yeast and salt;
25 g butter;
550 ml of milk.

Cooking method:

We heat the milk, pour a small part and dilute the yeast in it. Leave for 10 minutes. For fresh yeast, you need 20 minutes.

In another part of the milk, dilute salt and sugar, then add milk with yeast. Mix everything, break the egg and add flour. Pour melted butter into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir occasionally.

We bake pancakes in a frying pan heated with oil. The thickness of pancakes is about 3 mm.

Recipe 6: Milk pancakes with curdled milk

Another simple but delicious pancake recipe with milk. The difference between such pancakes and other recipes is the use of yogurt.

Required Ingredients:

2 eggs;
Half a glass of sugar;
One and a half glasses of curdled milk;
Half a glass of milk;
a teaspoon of soda;
A quarter teaspoon of salt;
2 cups of flour;
45 ml vegetable oil.

Cooking method:

Beat the eggs with sugar and salt, then pour in the curdled milk. Sift the flour and gradually add in the baking soda. Beat the dough with a mixer, then pour in the milk and mix everything again. We cover the container with the dough with a napkin and leave for half an hour.

The dough thickened a little after that, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix well. We bake pancakes in a frying pan heated with oil on both sides.

Pancakes with milk - secrets and useful tips from the best chefs

If the pancakes are constantly tearing, try adding more flour to the dough. If, on the contrary, they turn out to be very dense and thick, then you need to pour in a little warm milk;

If pancakes are baked for filling, it is better to fry the pancake on one side only. In this case, the filling is laid out on the fried side. The other side will brown in a pan or in the oven.

The most common mistakes in the process of making pancakes in milk:

Beating the dough too vigorously can cause the pancakes to become "rubber";

If the soda has not been sufficiently extinguished, the finished pancakes may have an unpleasant aftertaste;

You need to correctly determine the number of eggs. An excess of eggs in the dough will make pancakes look like an omelet or scrambled eggs, and with a lack of eggs, pancakes may fall apart;

So that the edges of the pancakes do not burn, you do not need to shift sugar into the dough;

Too much butter in the batter will make the pancakes too greasy, shiny, and tasteless.

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work from yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All dough ingredients should be at room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw bacon on a fork. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Fold the finished pancakes in a pile, spreading each with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until tender, and then chopped in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add a boiled egg to it. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes in many ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" over the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and gently fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make a batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onions and herbs
ground black pepper.

Cooking:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, put on a baking sheet, cover with foil and bake at 180 ° C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Lay the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over with tomato sauce. Put in a hot oven for 15 minutes.

Bon appetit!

Larisa Shuftaykina