There are a huge number of recipes for making pancakes - they are baked on kefir, fermented baked milk, whey, beer, but pancakes with milk are always the most delicate and delicious. And they don't require any special cooking skills at all - just mix and fry in a pan.
Some useful tricks
To prevent pancakes from coming out "lumpy", consider a few simple nuances of their preparation.
- If you want your pancakes to turn out perfectly even and of the same thickness, "like in the picture", then while you are pouring the dough onto the edge of the pan with one hand, lift it with the other hand and begin to make an incongruous movement so that the pancake dough evenly distributed over the entire surface.
- In order not to overdry the pancake, turn it over to the other side as soon as you see that it begins to rise and blush along the edge.
- If you want the pancakes to turn out golden brown and crispy, add a little rum or cognac to the dough. Note, however, that these types of pancakes are usually prepared faster.
- By the way, the more sugar in the dough, the more ruddy and crisp the pancakes will turn out.
- To eliminate the need to add oil to the pan each time, you can simply add a small amount to the dough. If you still cook pancakes in oil, then instead of pouring it straight from the bottle, it is better to grease the pan with an oiled silicone brush about every couple of pancakes.
- If you are making pancakes with meat, vegetable or mushroom filling, then a regular onion is useful for greasing the pan with oil. Cut it into two halves, pin one on the fork with the cut side down. Blot off excess moisture with a paper kitchen napkin. Now lightly oil the onion and work over the surface of the pan. In this case, the oil will acquire an interesting spicy aroma.
- If the pancakes do not turn over well, you can add another chicken egg to the dough and add a little flour, then mix thoroughly and continue baking.
- If desired, you can add boiled and mashed pulp of pumpkin, zucchini or carrots to the pancake dough. The proportions are approximately as follows - for 2.5 cups of flour, you need to take about 500 g of pumpkin (unpeeled weight).
Delicate pancakes with milk (classic recipe)
Ingredients:
- 200 g flour
- 500 ml milk
- 2 eggs
- 2 tbsp. tablespoons of vegetable oil
- 1 tbsp. spoonful of sugar
- 2 tsp baking powder
- salt
Preparation step by step:
1. Shake eggs with a whisk with sugar and a pinch of salt. Pour in sunflower oil, stir. Now add milk, stir the mixture again.
2. Add flour and baking powder. Instead of baking powder, you can use another product - ordinary baking soda, for this, quench 1 teaspoon with vinegar and add to the base of the dough to flour.
3. Using a mixer (at low speed) or a whisk, mix all the ingredients until smooth.
4. Preheat a frying pan, grease it a little with oil. Pour the pancake dough, twist so that it is evenly distributed over the entire surface. Put on fire. When you notice that the bottom is blushing, flip the pancake over to the other side. Fry for literally a few seconds and remove from the pan.
Delicate pancakes with milk and cocoa
Ingredients:
- 150 g flour
- 300 ml milk
- 2 eggs
- 2 tbsp. tablespoons of cocoa powder
- 1 tbsp. spoonful of sugar
Cooking in stages:
1. Shake eggs with sugar, add milk, cocoa, add sifted flour. Stir and whisk with a whisk or at low speed of the mixer. Leave it on for 20 minutes.
2. In a skillet preheated with vegetable oil, bake 8 thin pancakes and serve with whipped cream or berry sauce.
Tender sponge pancakes with milk
Ingredients:
- 500 g flour
- 2 cups milk
- 2 eggs
- 1 tbsp. a spoonful of dry yeast
- 1 tbsp. spoonful of sugar
- 2 tbsp.tablespoons of melted butter
- 1/2 teaspoon salt
Cooking in stages:
1. First, prepare a dough - pour a glass of warm boiled water into a bowl, add yeast and stir. Sift the wheat flour through a kitchen sieve, measure out half and add to the yeast. Mix very well - no lumps should remain in the dough. Then cover the dough with a clean tea towel and leave warm for 60 minutes.
2. Separate the whites from the yolks. Add the yolks along with sugar, salt and melted butter to the dough that has come up in an hour. Slowly add the remaining wheat flour, stir. Heat the milk slightly, gradually pour into the dough in this way - pour a little and mix, then add a little more and mix again. Do this until the milk runs out.
3. Cover the finished dough again with a towel and heat for extra proofing. When the dough rises again, stir it so that it settles, and put it in the heat again.
4. Beat the egg whites into an airy light foam using a mixer. When the dough rises again, add the egg whites and stir very gently.
5. Preheat a skillet with vegetable oil and immediately bake the pancakes in it. Stack when finished. Pancakes on dough are very tender, soft, tasty, airy - it is good to serve them with jam, preserves, sour cream, honey or melted butter.
Delicate pancakes with milk and mint
Ingredients:
- 2 cups of flour
- 3 glasses of milk
- 3 eggs
- 1 tbsp. spoonful of sugar
- 1/2 teaspoon salt
- mint powder (dry mint)
Cooking step by step:
1. Beat eggs with salt and sugar, dilute with a third of milk, add wheat flour, mint powder. Stir out the dough, dilute with the rest of the milk and stir. Strain through a sieve to remove any large pieces of mint.
2. Bake the pancakes as usual in a medium skillet. Serve with honey or jam. By the way, instead of powder, you can use mint essence - such pancakes acquire an unusual pleasant taste and aroma.
Pancakes "Suzette"
Ingredients:
For the test
- 180 g flour
- 375 g milk
- 1 egg
- 2 yolks
- 50 ml vegetable oil
- sugar to taste, salt
For orange sauce
- 3 oranges
- 2 tbsp. tablespoons of sugar
- 1 tbsp. a spoonful of Grand Marnier or Cointreau liqueur
- 20 g butter
Cooking in stages:
1. Beat the chicken egg and yolks with milk (they should be at room temperature), add sugar to taste, a pinch of salt and sunflower oil. Sift flour, pour into a deep dish. Pour the egg and milk mixture into the flour with constant stirring. Knead the dough without lumps.
2. Strain the mixture and leave at room temperature for about half an hour, or longer. Bake thin pancakes in the usual way.
3. For orange syrup, remove ceru from oranges. Squeeze the juice out of the pulp. Add sugar to the orange juice, pour into a saucepan, put on low heat and boil the mixture to a syrup.
4. Remove the bowl of orange syrup from the heat and add a lump of chilled butter with constant stirring to emulsify. Pour in the liquor. By the way, if you want to slightly reduce the calorie content of the sauce, then you don't need to add oil - just boil the orange juice and sugar a little longer.
5. Before serving pancakes "Suzette" to the table, warm them up, fold them in triangles on a plate and pour over with orange sauce, serve with ice cream.
Tip: if you do not have citrus liqueurs at your disposal, then you can replace them with cognac or brandy, but the taste will be slightly different.
Delicate pancakes with chocolate sauce
Ingredients:
For the test
- 200 ml flour
- 250 ml milk
- 1 egg
- 1 tbsp. a spoonful of cocoa powder (optional)
- 1 teaspoon vegetable oil
For the sauce
- 50 g dark chocolate
- 3 tbsp. spoons of milk
- 1 tbsp. spoon of cocoa powder
- 2 teaspoons of starch
- 100 ml light corn syrup
- a little vanilla
Cooking step by step:
1. For the sauce, combine cocoa, starch and milk. Separately, gently heat the chocolate chunks in corn syrup until smooth. Pour in the cocoa milk. Place the saucepan in a water bath, cook for a minute, stirring occasionally. Remove from heat and stir in vanillin.
2. For pancakes, mix the bulk ingredients, make a hole in the center, add the egg, butter (you can use butter) and milk. Bake the pancakes in a medium skillet, stack and keep warm until serving.
3. Microwave the chocolate sauce for a minute before serving. Fill the pancakes with fruit filling (for example, mix banana slices with freshly squeezed orange juice, grated orange zest and a drop of banana liqueur), fold in triangles and pour over the sauce, serve immediately. The delicacy turns out to be very tasty.
