We prepare pancakes with milk according to the most delicious recipes. Pancakes with milk - recipes for making thin pancakes

Recipes for delicious pancakes

Today we are sharing a simple recipe for making delicious pancakes with milk. These pancakes turn out to be very tender and at the same time practically dietary!

30 min

170 kcal

5/5 (1)

You can start baking them immediately after preparing the dough, while pancakes with yeast should be steeped before baking;
they turn out thin, lacy, and when prepared using the sponge method, they are loose and porous;
less calorie than other types of pancakes;
such pancakes are often used not as a main and independent dish, but served as a dessert with all kinds of fillings;
they have a sweetish taste, while other recipes mostly give a slightly sour taste.

Recipe for making dough for thin pancakes with milk

To test pancakes with milk you will need:

Dough preparation process:

Break all available eggs into a deep bowl, add sugar and salt, and mix thoroughly until foam forms, then gradually add flour, stirring constantly, to prevent lumps from forming. Gently pour warm milk into the resulting mass and mix thoroughly.
It is important to prepare the dough in exactly this sequence, this is the only way it will turn out correct and not lumpy!
For better mixing, you can use a blender. Ultimately, the dough should have the consistency of thin sour cream.
Next step- adding vegetable oil to the existing mass (if desired, it can be replaced with ordinary sunflower or olive oil, the main thing is that it has no odor or it is barely perceptible - otherwise the oil can kill the delicate aroma of the pancakes).
To get thin milk pancakes with holes, you can add 1-2 tbsp to the dough, among other things. clean water. Also, some housewives use vanilla or cinnamon for added piquancy. Fans of thin pancakes will love the dish, the recipe for which can be found here.

Interesting ways to make pancakes with milk

There is another way to prepare such pancakes, it is different even greater ease and less time spent.

In a large bowl, mix 2 tbsp. wheat flour, eggs - 3 pcs., sugar to taste - you can add from 1 to 3 tbsp. - depending on whether you want a sweeter or neutral taste, 1 tsp. baking powder, 1 tbsp. milk and half tsp. salt.
Mix all this thoroughly and beat with a blender or mixer, then add another 2 tbsp. milk, pouring it carefully, in a thin stream and constantly stirring the existing mass. At the very end you need to add another 3 tbsp. vegetable oil or butter and mix again.
The result should be a dough whose consistency resembles kefir. You need to bake such pancakes in a thin frying pan, constantly greasing its bottom with vegetable oil.
For easier baking, you can pour the dough into a plastic bottle using a groove and pour pancakes directly from it into the pan - this will save even more cooking time.

You can use any fillings for these pancakes, everyone can choose to their taste:

sweet (custard, cream, curd mass, condensed milk, jam, etc.);
salty (cheese, caviar, rice with eggs, mushrooms, vegetables in any form, meat products, fish);
toppings (jam, sour cream, chocolate, caramel, whipped cream).

Rules for baking pancakes

For baking thin pancakes with milk, it is best suited cast iron frying pan with long handle, or special frying pans made specifically for pancakes.

Before you start cooking, you need to put the frying pan on medium heat and heat it as hot as possible, then grease it with vegetable oil, and only after that you can pour the dough into the frying pan. Pour it in ladle in the center, after which you need to tilt the pan so that the future pancake spreads evenly in a thin layer and takes the shape of a circle. The amount of dough to determine one pancake completely depends on the size of the dish in which they are prepared - the pancakes should not turn out too thick or uneven.
You need to pour the batter and turn the pancakes very quickly, because... they bake no more 30-60 seconds on each side, and sometimes significantly less. It is recommended to turn over and remove the pancakes with a wooden or steel spatula at the moment when the dough begins to become covered with a golden crust and its edges begin to brown.

Pancakes with milk are prepared very easily and quickly, and they can be served not only on a regular day, but also on holidays - guests will definitely be satisfied.

In contact with

Pancakes are the most popular dish. It’s unlikely that any of us will refuse delicious pancakes and pancakes. With sour cream and jam, jam and honey, and, of course, with red caviar, they are a frequent guest on our table. There are many recipes for making pancakes. The time it takes to prepare them takes from half an hour to three hours.

If you don’t have time to prepare, for example, delicate yeast pancakes, which take about three hours to prepare, then try making delicious pancakes with milk. I offer you a simple recipe for pancakes with milk. It will take a little less than an hour to prepare them.

To prepare them we need these ingredients:
250 g of premium wheat flour,
three medium eggs,
0.7 liters of fat milk,
three tablespoons of vegetable oil,
two tablespoons of granulated sugar,
one teaspoon of salt,
vegetable oil for frying pancakes.

1. We take all the necessary ingredients out of the refrigerator in advance so that they are at room temperature. Break the eggs into a deep bowl. Add salt and granulated sugar to them. Now whisk it all until a fluffy foam appears.

2. Add half the milk to the resulting mixture and beat everything again until smooth. Sift the flour into the mixture and mix everything gently until the lumps disappear completely.

3. Now add the milk that we have left and vegetable oil to the resulting mass. Gently mix everything until smooth. Cover the bowl of pancake batter with a napkin and let it sit for thirty minutes.

4. Heat the frying pan over high heat. Lightly grease it with vegetable oil. Pour the batter into the pan with a ladle and bake thin pancakes over high heat. To keep the pancakes warm, place them in a stack on a dish, lightly brushing each pancake with a piece of butter, if desired. Cover the top of the pancakes with a lid.

5. Serve the finished thin pancakes with milk to the table hot along with sour cream or any jam. Unlike openwork pancakes, these pancakes can be stuffed with any filling. I wish everyone a bon appetit!

Very soon the day will come when people will solemnly burn the effigy of Maslenitsa, saying goodbye to the winter and giving way to spring. Today we will talk about how to make pancakes from dough with milk, which will certainly cause great delight among your family and friends. We hope that this simple recipe will mark the beginning of a new family tradition and will be passed on from generation to generation.

Traditional Russian pancakes were baked from buckwheat flour with the addition of fatty sour cream or cream, resulting in rather dense and thick “rounds”. Today, thin and airy products in which various types of filling can be wrapped are considered a favorite among cooks.

There are many variations on the theme of how to cook pancakes with milk: some add vanillin to the dough, others prefer not to add sugar, some leave the mixture to “rest” for a while.

But there is a basic composition that is worth using, at least until you master the basics of the recipe.

Recipe for thin pancakes with milk “You will lick your fingers!”

Ingredients

— 500 ml + -
- 2 pcs. + -
- 1 tbsp. l. + -
- 1/4 tsp. + -
- 3 tbsp. l. + -
Premium wheat flour — 200 g (approximately one glass by volume) + -

Step-by-step preparation of pancakes with milk

The recipe is easy to follow, and the result is incredibly tasty pancakes!

Now comes the most crucial moment: you need to add the egg-milk mixture to the flour. We will pour it in several stages, constantly stirring the mass to avoid the formation of lumps.

Add milk into the container without stopping stirring.
Mix eggs, salt and sugar in a deep bowl. Whisk the resulting mixture thoroughly until smooth.
Sift the flour into a suitable bowl.
At the final stage, add vegetable oil to the dough. We do this so that our pancakes turn over easier when frying and do not wrinkle.
If the first samples, according to the popular proverb, still come out crumpled, then add another spoonful of oil - and then everything will be fine!

If we did everything correctly, then in the end we will have a homogeneous mass in the bowl without lumps, and in consistency it will resemble liquid sour cream. It should spread easily over the pan, but not be too liquid.

To get the perfect dough for pancakes with milk, the pancake milk mixture is added to a container with sifted flour, and not vice versa. Then a minimum of lumps are formed, and they “break” more easily.

You can serve pancakes piping hot on a beautiful plate, brushed with butter. As an option, wrap them beautifully or stuff them with a variety of fillings.

Thin pancakes made from sour milk are tender and especially soft, and taste reminiscent of yeast. Once you try to cook pancakes with sour milk, you will become an admirer of them for life! Let's look at the classic recipe, and recipes for pancakes without eggs and without soda.

Sour milk - 2 cups;
Chicken egg – 2 pcs.;
Sugar – 0.5 cups or to taste;
Wheat flour, high grade – 1.5 cups;

Refined vegetable oil – 2 tbsp;
Salt – a couple of pinches;
Vanilla sugar – 0.5 sachet.

To completely dissolve the sugar, mix it with the eggs in a mixer bowl at low speed.
Pour sour milk into the egg mixture, add sugar and vanilla and mix with mixer blades.
Now stir in the flour in portions until the dough is homogeneous, reminiscent of liquid sour cream.
Mix the oil into the already smooth liquid mixture.
Fry the first pancake in a frying pan heated with butter. We prepare the next pancakes without additional oil - it is already present in the dough!

We soak each pancake fried on both sides with butter, roll it either into a triangle, or into a tube, or stuff it with something tasty. Or you can simply enjoy it with condensed milk and tea.

Pancakes with sour milk, recipe without soda

Baking soda is added to the dough for perfect airiness of the products. By combining with the acid of sour milk, soda helps saturate the dough with carbon dioxide, and it begins to bubble. How can you replace soda to make flour products fluffy? That's right - proteins!

For our fantastically tasty and thin pancakes we will need:

2 glasses of sour milk;
2 cups of flour; 5 eggs;
2-3 tbsp. Sahara;
quarter tsp salt;
2 tbsp each melted butter and vegetable oils.

The peculiarity of kneading the dough for these excellent pancakes is the presence of beaten chicken egg whites in it. They are the very last to interfere with the dough - using spoon movements from bottom to top.

At the first stage of kneading the dough, combine the yolks, beaten with sugar, with melted (warm) butter. Pour 3 tablespoons of flour into this mixture and achieve uniformity of the composition.

At the second stage, pour sour milk into the yolk mixture and fluff with a mixer whisk. Add the rest of the flour and whisk everything until smooth. Lastly, stir in the vegetable oil.
Separately, beat the whites, but not to a stable dense foam, but to form a soft cap. Using a spoon, fold the whites into the dough from bottom to top. We achieve homogeneity of the pancake mixture.
fry the first pancake in a frying pan greased with vegetable oil or a piece of unsalted lard on both sides. Next, do not grease the bottom of the pan.

Serve with sour cream. Dessert sauce is even better! The simplest dessert sauce is a mixture of sour cream with condensed milk or jam.

Thin pancakes with sour milk, recipe without eggs

Ingredients

Sour milk - 600 ml
Soda - 0.5 tsp.
Salt - 0.5 tsp.
Sugar - 2-3 tbsp. l.
Vegetable oil, deodorized, odorless - a couple of spoons.
Wheat flour - as needed.

Step-by-step preparation of pancakes with sour milk

This recipe is suitable for people who are allergic to eggs, as well as for convinced vegetarians. The main feature of this recipe is heating the milk. The liquid should be heated over low heat.

We put a deep saucepan with sour milk on the fire, wait for it to warm up slightly, add soda and dissolve it in the milk.
We see a violent reaction, add sugar and salt. Combine all components with vigorous stirring and remove from heat.
It is impossible to overheat milk; the maximum temperature should not exceed 35-40 degrees.
Pour sifted flour into warm milk in portions and whisk until lumps completely disappear, achieving a uniform consistency. The fluidity of the mixture should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.

Heat up the frying pan, pour in a little butter, spread it over the surface and start baking our pancakes with sour milk. Keep the pan very hot and bake the products quickly.

Serve with tea with sour cream, honey or jam.

The secrets of delicious pancakes with sour milk

Secret I

Before adding flour to the liquid component, be sure to sift it, holding the sieve high above the bowl. Oxygen-enriched flour gives fluffiness and airiness to products.

Secret II

Heat the sour milk slightly over the fire, and use eggs only at room temperature. If you add whipped egg whites instead of baking soda, you don't need to refrigerate them either!

Secret III

The best frying pan for baking thin pancakes is cast iron. It warms up evenly and cools down slowly! The pan should be heated over low heat, so put it on the fire in advance.

Secret IV

Use a wide spatula to turn the pancakes, helping yourself with your hand. Protect your skin from burns with a special oven mitt.

Secret V

With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Take this nuance into account and do not leave the frying pan. All you have to do is wait for the golden color of one side to immediately turn the pancake over to the other!

A pile of thin pancakes on a platter is a sign of a warm and friendly home. Pancakes with sour milk, the recipe for which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!

How to make thin corn pancakes with milk

Many people underestimate corn flour, but in vain - it not only has excellent taste, but is also considered a healthy dietary product.

We are sharing with you a simple recipe on how to make pancakes from cornmeal with milk, so that you can see for yourself their benefits and incredible taste.
Corn flour is lower in calories than wheat flour, it is easier to digest by the stomach and contains many elements valuable for the body.

Due to its low calorie content, baking from this product is ideal for those who adhere to proper nutrition or are on a diet to lose weight.

And articles that discuss the calorie content of pancakes in detail.

This flour also gives the dough fluffiness, lightness and a peculiar corn flavor. When baking pancakes, it is advisable to use corn flour as finely ground as possible.

Corn pancakes with sour milk: classic recipe

Ingredients

Corn flour - 1 cup
Sour milk (can be replaced with kefir) - 1 glass
Chicken eggs - 2 pcs.
Soda - 0.5 tsp.

Vinegar for extinguishing soda - 1 tsp.
Salt - 1 pinch
Sugar - 2-3 tbsp.
Vegetable oil - 4 tbsp. for test
Butter - 50-70 g (for greasing pancakes)

How to cook pancakes from corn flour with kefir

Pour sour milk into a convenient deep bowl, add soda, quenched with vinegar.
Beat eggs into milk, add sugar, salt and mix everything thoroughly.
Add corn flour little by little, stirring the dough constantly. It is advisable to use a whisk for kneading.
Then add vegetable oil and mix everything again until smooth.
Heat the frying pan over the fire and pour the dough onto the hot bottom so that it spreads in an even, thin layer over the entire surface. To do this, hold the dish in your hand and twist it in all directions (in a circle).

Bake each pancake for a couple of minutes on both sides.

The secrets of successful corn pancakes with sour milk

Keep in mind that cornmeal is grainy and will continually sink to the bottom. Therefore, before scooping a portion for a new pancake into the scoop, you need to stir the dough each time.

Also keep in mind that pancakes made from corn flour with sour milk will not be very thin, but you shouldn’t make them too thick, otherwise they won’t cook well.

For baking, it is recommended to use a non-stick pan.
Pour a little oil for frying, or better yet, simply coat the dishes with a brush (dip it in the oil first) so that the pancakes do not turn out greasy. If the pan does not stick at all, then you can bake without oil at all.
Immediately, while it is hot, grease each finished “cake” with butter. Stack the pancakes so they soak better.

Appetizing pancakes made from corn flour with sour milk can be served with sour cream, jams, preserves and other delicacies. If you do not add sugar to the pancake dough, you can wrap meat or vegetable fillings in them.

Two video recipes for pancake dough from the chef of our site - with milk and kefir

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

Pancakes with milk: secrets of a successful experiment

But there are some technological subtleties of this process that have been tested by many generations of homemakers.

The experience accumulated by many generations of culinary experts proves that baking should be done in dishes with low sides. If the edges of the container are too high, you may accidentally tear the pancake when turning it over.
We take the eggs and milk out of the refrigerator at least half an hour before baking, so that by this moment they are not cold, but at a temperature close to room temperature;
We do not pour vegetable oil into the frying pan, but apply a thin layer with a clean sponge or silicone brush;
We hold the sieve with flour as high as possible when adding it to the dough - it should be properly saturated with oxygen;
We thoroughly heat the baking container before starting the process;
To turn over, use a spatula with a flexible handle - this way there is a much greater chance that the pancakes will not wrinkle.

You see, everything turned out to be not as difficult as it looked at first glance! A little practice - and pancakes with milk will certainly become your signature dish! They can be served as a separate dish or “play around” with the fillings: the rather neutral taste of pancakes allows for an unlimited number of options.

An ingredient you can't buy in the store

Have you noticed that one housewife’s pancakes prepared according to the same recipe turn out to be just a feast for the eyes, while another’s are not at all so appetizing?

It seems that the composition is the same, and they were fried in the same way, but the result was exactly the opposite? All because one of our cooks was in a good mood, but the second day was not going well.

One cooked with love, and the other was somewhere far away in her thoughts. Therefore, if you don’t feel inspired today to perform feats at the stove, then you shouldn’t even start - it’s okay, you’ll please your loved ones with pancakes another time! After all, a good dish turns out only when, in addition to the ingredients required by technology, it is seasoned with a pinch of love for those for whom it is intended!

Now you know how to cook pancakes with milk quickly and easily. This simple recipe, combined with a variety of fillings, will help you out more than once and allow you to delight your family and guests with your culinary ideas.

Everyone loves to eat pancakes. Especially if it's Maslenitsa week. It is at this time that they are especially popular. Since it is at this time of year that they are baked in every home almost every day.

This dish is a delicious and everyone's favorite dessert, which is the Russian national dish. They are eaten with anything: jam, condensed milk, jam or sour cream. They can also be greased with butter or simply dipped in melted butter. Pancakes are great for stuffing: meat, cottage cheese, mushrooms, fish.

Dessert can be eaten not only for breakfast, but at any time of the day. Children not only love this dish, but adore it. They are always ready to eat them. Yes, children and adults don’t mind eating them either.

We present to your attention recipes using milk that are suitable for cooking every day! If you want to see other recipes, I suggest you take a look at my previous article, I’m sure you will also really like them.

This method is my favorite because it is simple. And they baked using it turn out delicious and beautiful. It’s not a shame to treat guests like this.

Ingredients:

Milk – 1 liter;
Chicken egg – 2 pcs.;
Sugar – 2 tablespoons;
Flour – 1.5 cups;
Vegetable oil – 4 tablespoons;
Salt – 2 pinches;
Soda – 0.5 teaspoon;
Butter - to taste.

Preparation:

1. Put the milk on the fire and bring it to a warm state.

In order for the pancakes to turn over well, the milk must be warm.

2. Break chicken eggs into a deep cup. Add salt, sugar and soda. Mix everything thoroughly with a whisk or mixer. Add sunflower oil and mix well again.

3. Pour about a glass of warm milk into our mixture and whisk with a whisk. Next, sift the flour directly into the cup. Stir until lumps disappear.

Flour must be sifted through a sieve before use. This way it is saturated with oxygen and the baked goods become more airy.

4. Pour the remaining milk into the resulting dough. Stir and let it stand for 15 to 30 minutes. During this time, all components will dissolve better and work better with each other.

The consistency of pancake batter should always be similar to thin cream.

5. It is advisable to bake in a special frying pan in which you do not bake anything else. But they can work on any other one by following a few rules. It is very important to keep the pan clean. Therefore, be sure to wash it before use. Wipe the washed frying pan with a dry and clean towel, and then put it on high heat. Grease a hot frying pan with sunflower oil using a paper towel or napkin. Place back on the heat to heat further. When you feel the strong smell of hot sunflower oil, but not burnt, we begin to bake our pancakes.

6. To do this, mix the dough thoroughly and pour a ladle into a hot frying pan. At the same time, we make rotational movements so that the dough spreads over the entire surface.

7. Bake for about 20 seconds. When the edges are browned, use a spatula to turn them over to the other side. After browning the second side, remove the finished one to a plate and bake the second one immediately.

Don’t forget to periodically lubricate the pan with oil.

8. Grease the pancakes with butter or melted butter so that they are not dry. But that's up to your taste.

Grandma’s recipe for thin pancakes with holes in milk and boiling water:

Ingredients:

Milk – 1 glass;
Boiling water – 1 glass;
Chicken egg – 2 pcs.;
Vanilla sugar – 1 teaspoon;
Flour – 1 glass;
Salt – 0.5 teaspoon;
Sugar – 1 tablespoon;
Sunflower oil – 3 tablespoons.

Preparation:

1. Break chicken eggs into a bowl. Add salt, sugar and vanilla sugar to them. Mix well until the sugar dissolves. Pour in cold milk.

2. Sift the flour into a bowl and stir with a whisk until smooth.

3. Then pour boiling water in a thin stream and stir vigorously until the dough becomes liquid, like for pancakes. Add sunflower oil. Stir and let it stand for 10 - 15 minutes.

It is better to pour boiling water over the entire surface and immediately stir in a circular motion so that the dough does not cook and lumps do not form.

4. Take a frying pan with a thick bottom and put it on fire. Lubricate the bottom and walls with oil or lard so that they do not stick to the pan and can be easily removed.

5. Using a ladle, pour the dough into the pan so that the bottom is completely covered. Bake one side first. When you see that the baked goods are turning golden brown, use a spatula to turn them over to the other side. This way we will use up all the prepared mixture.

Delicious pancakes with baked milk:

They can be baked on anything. Only baked with baked milk they turn out much tastier. There is an immediate taste that is reminiscent of the countryside.

Ingredients:

Baked milk – 1 liter;
Chicken egg – 3 pcs.;
Sugar – 5 tablespoons;
Flour – 2.5 cups;
Salt – 0.5 teaspoon;
Baking powder – 2 teaspoons;
Vegetable oil – 3 tablespoons.

Preparation:

1. Pour baked milk into a deep bowl. Breaking chicken eggs. Add salt and sugar. Mix everything thoroughly.

2. Also strain the flour and baking powder through a sieve into a bowl. Stir until smooth, that is, until lumps are completely dissolved. and add sunflower oil.

3. Grease the frying pan with oil and pour in the dough using a ladle. When the edges are slightly baked, flip to the other side using a spatula. Just do it carefully, as it may tear the product.

If you like thick pancakes, add more.

4. Grease with oil and serve.

Recipe for custard pancakes without eggs in boiling milk

They are also called vegetarian. Because they do not contain eggs. They are also great for people who are losing weight. Well, just for everyone who wants to try something unusual.

Ingredients:

Milk – 1 liter;
Flour – 0.5 kg;
Salt – 0.5 teaspoon;
Sugar – 3 tablespoons;
Soda – 2/3 teaspoon;
Butter – 100 gr.

Preparation:

1. Pour milk into a saucepan and put on fire. It must be brought to a boil. Add butter to boiling milk.

2. Sift the flour into a bowl through a sieve. This way it will be saturated with oxygen.

It is best to use a bulk product that was recently purchased, and not one that has been sitting idle for a long time. Since it will interact better with the ingredients in the dough.

3. Add salt, sugar and soda to it. Mix a little.

4. Pour the milk brought to a boil into the flour in small portions and knead the dough. The dough should be liquid. Almost like cream. If it is thicker, add more milk.

5. Grease a hot frying pan with lard and pour out a small portion of dough using a ladle. The dough should fill the bottom of the pan. After 20 seconds, you need to turn the pancake over to the other side and bake for about the same amount. The finished one can be greased with oil.

The thinnest openwork pancakes with holes

A delicate dish is not always and not everyone succeeds. But maybe you're doing something wrong. Try this recipe and they will be thin and tasty.

Ingredients:

Chicken eggs – 3 pcs.;
Flour – 1 glass;
Milk – 1 glass;
Water – 1 glass;
Sugar – 3 tablespoons;
Salt – 1 pinch;
Baking powder – 1 teaspoon;
Sunflower oil – 2 tablespoons.

Preparation:

1. Break the eggs into a deep cup and add salt and sugar to them. Mix with a whisk.

2. Pour in milk and water, while continuing to stir.

3. Pour in flour along with baking powder and add sunflower oil. Knead the dough until smooth. It should be liquid, but not like water.

4. Bake in a heated frying pan, greased with oil, on both sides.

How to make dough for thin pancakes from a bottle

This is an original way to bake them because you don't have to use a ladle. And you will use a bottle with which you can bake. And also, which is very important, you will not stain the dishes. And if you don't use all the dough at once, it's convenient to store it in the refrigerator.

Ingredients:

Chicken eggs – 3 pcs.;
Milk – 2 glasses;
Flour – 1 glass;
Sugar – 3 tablespoons;
Salt – 0.5 teaspoon;
Vegetable oil – 2 tablespoons;
Soda – 0.5 teaspoon.

Preparation:

1. Using a funnel, first pour all the bulk products into the bottle: flour, sugar, salt and soda.

2. Then pour in milk and vegetable oil. Breaking the eggs.

3. Close the bottle and shake it until the products are all mixed. When the dough has become homogeneous, let it stand and rest for 20 minutes.

4. Heat the frying pan thoroughly and grease it with lard or vegetable oil. Pour a little batter from the bottle and fry the pancake on one side, then on the other. They should turn out thin and with holes.

If you make a hole in the cork, you can pour the dough into the pan in the shape of a pattern.

Thin pancakes without soda with milk and cognac

Yes, they don’t use anything in this food. I recently came across a recipe with cognac and decided to try it. Of course, it turns out very interesting. Try it if you have a bottle of cognac lying around somewhere.

Ingredients:

Flour – 1 glass;
Water – 2 tablespoons;
Cognac – 2 tablespoons;
Chicken eggs – 4 pcs.;
Milk – 2 glasses;
Butter – 20 gr.;
Salt – 1 teaspoon.

Preparation:

1. Melt the butter. Add flour and salt to it. Also pour out the cognac, water and milk. Break the chicken eggs. Mix everything thoroughly with a mixer or whisk.

2. Heat the frying pan over the fire and grease it with vegetable oil. We bake pancakes on both sides. These pancakes are not sweet, which means you can wrap savory filling in them or just eat them as is.

Pancakes made with milk and yeast - thin and very tasty

The dish can be prepared not only using milk, flour and eggs. But also using yeast. You've probably never tried pancakes using them? Then here's the recipe for you.

Ingredients:

Milk – 3 glasses;
Dry yeast – 1 sachet 10 g;
Chicken eggs – 2 pcs.;
Flour – 0.5 kg;
Sugar – 2 tablespoons;
Salt – 1 teaspoon;
Vegetable oil – 2 tablespoons.

Preparation:

1. Heat half a glass of milk over the fire until warm. Please note that we are only heating, not boiling. Pour yeast, a pinch of salt and a teaspoon of sugar into it. Stir and put in a dark and warm place. This is so that the yeast starts working, that is, bubbling.

2. The remaining liquid also needs to be heated.

3. Sift flour into a bowl, add salt, sugar and yeast. Break the chicken eggs and carefully pour in the milk in small portions. Mix everything thoroughly until smooth. Then pour in the sunflower oil and stir again.

4. Place the dough in a warm place. It should rise, that is, increase in size, 2 or 3 times. When it rises, it will need to be stirred and left to brew again.

5. Our dough is ready, let's start baking. To do this, the frying pan must be thoroughly heated and greased with vegetable oil. Using a ladle, pour the dough into the pan and bake like regular pancakes: first on one side, then on the other. They can be served with jam or sour cream.

Cooking pancakes with holes in sour milk

If you have sour milk, you don't have to throw it away. It can be used in making wonderful and delicious baked goods.

Ingredients:

Sour milk – 1 liter;
Flour – 2 cups;
Chicken egg – 2 pcs.;
Salt – 1 teaspoon;
Sugar – 3 tablespoons;
Vegetable oil – 3 tablespoons.

Preparation:

1. Pour flour into a bowl, add eggs and mix.

2. Pour in milk and beat with a blender.

3. Add the remaining products: salt, sugar, vegetable oil. And mix.

4. Grease a hot frying pan with oil and pour out a little dough with a ladle. Bake on both sides. You can wrap any filling in this dish or simply eat it with jam.

How to make dough using powdered milk?

If you don’t have milk in the house and you can’t go for it, but you have dry milk. Then you definitely need to use it. Let's bake a delicious dessert using powdered milk.

Ingredients:

Water – 1 liter;
Sunflower oil – 2 tablespoons;
Salt – 0.5 teaspoon;
Chicken egg – 3 pcs.;
Powdered milk – 6 tablespoons;
Sugar – 3 tablespoons;
Flour – 2.5 cups.

Preparation:

1. In the container in which we will knead the dough, put all the products except flour and sunflower oil. Mix everything thoroughly with a mixer.

2. Add flour and beat until lumps disappear completely. Then add sunflower oil.

3. Pour the dough into a heated frying pan, greased with oil, and fry the pancake on both sides. Serve with jam or whatever your family likes with it.

Bon appetit!