Hi all! Glad you stopped by the blog. Today I want to offer you thin pancakes for 1 liter of milk with holes. Recipes with step-by-step photos will help you prepare a great dessert for the whole family and have a family tea party.
The products are elastic and are great for stuffing with any filling. Or serve with jam and honey for breakfast and tea. They can be frozen and, if necessary, defrosted and used.
Thin pancakes for 1 liter of milk - a classic step-by-step recipe
This is the best classic recipe for pancakes with milk. They end up in a small hole. They can be served with honey and jam, but they are especially tasty with thick homemade sour cream.
Ingredients:
- 1 liter of warm milk
- 4 eggs
- 1 teaspoon of salt not a mountain
- 2 tablespoons sugar
- 50 grams of vegetable oil
- 2 cups sifted flour
It is thanks to boiled milk on the day of preparation that custard pancakes per liter of milk turn out very tasty and tender. Be sure to try it, you will like it, so let's get started.
The secret to delicious pancakes is this. You need to boil the milk and cool it until warm, not to room temperature. The milk should be 38-40 degrees.
Beat the eggs into a bowl, add salt and sugar, and beat with a whisk for a couple of minutes. If you don’t know how many eggs are needed per 1 liter of milk for pancakes, then sometimes I beat in 3, sometimes 4 eggs, since it all depends on their size. You can take large or small. Some housewives drive in 5-6 pcs.
All other ingredients should be at room temperature.
Pour in half the milk and all the flour. My glasses are 250 grams. Sift the flour. To make the products thin, you don’t need a lot of flour. You can add a little later if needed.
Pour in the remaining milk, add a packet of vanillin, and add vegetable oil. Add vanillin or vanilla sugar to your liking. If you are preparing pancakes for stuffing with sweet filling, you can add. If it's not sweet, then it's better not to put it in.
You can start frying immediately, or if you wish, leave the dough at room temperature for 20 minutes on the table. Heat up the frying pan. Pour half a ladle of dough into it, spread it over the surface, and fry for 30 seconds over medium heat.
When pouring the batter into the ladle, stir before pouring into the pan. Because the flour settles to the bottom of the bowl.
Then, when the edges are browned, I pry it out with a skewer and turn the product over with my hands. You can turn it over with a spatula.
For the first product, you can grease the frying pan with vegetable oil, then you don’t have to grease it.
So we overcook all the products, I have a very small frying pan, it turns out 40 pancakes, if the frying pan is larger, then there will be fewer products. I stack them on top of each other.
Stuffed original pancakes with eggs and green onions - leeks
Here is another option for a tasty and tender filling for pancakes made from leeks and eggs.
The taste is radically different from green and onion fillings. The consistency of leeks is much more tender than onions, and compared to green onions, they contain virtually no bitterness. Let me remind you that the white part, the stem, is mainly used for cooking. But there are many recipes that also use green leaves.
For the filling you will need one large or 2-3 small leeks. Cut them into circles and place them in a frying pan heated with oil.
Lightly fry, add salt and pepper. My husband really loves this garlic filling. Especially for this, I add a little finely chopped garlic to the onion. It turns out spicy and very aromatic!
Add diced eggs to the cooled fried onions. Mix well and you can stuff the pancakes.
Pancakes for 1 liter of milk with soda and boiling water in a hole
Many housewives love this recipe very much, because they are pancakes made with milk, which always turn out well. Step-by-step recipe for making pancakes for 1 liter of milk with photos. Every housewife will be able to cook and please her family and guests.
Ingredients:
- 1 liter of milk at room temperature
- 100 grams of sugar or 5 tbsp. spoons
- 1 teaspoon soda
- 1 teaspoon salt without top
- 200 ml. boiling water
- 2 eggs
- 550 grams of sifted wheat flour
- 60 ml. refined vegetable oil
Beat eggs into a bowl, add sugar and salt. If desired, you can add vanilla sugar.
Mix everything using a mixer or whisk, pour in 1 liter of milk at room temperature.
Then add all the flour, but first you need to sift it. Beat with a whisk or mixer so that there are no lumps. Often, many people do not know how much pancake flour is needed for 1 liter of milk. This amount takes approximately 550 grams.
Pour boiling water into a bowl and add a teaspoon of soda, dissolve it in boiling water. Pour milk into the pancake batter and mix it with a whisk.
Then add refined vegetable oil.
Stir, you can leave for 10 minutes, or you can immediately start frying. It's better to have a pancake pan. It needs to be warmed up well. And pour the dough into it in the middle, spreading it over the entire surface with scrolling movements.
For the first product, I recommend greasing the pan with oil.
As soon as the edges begin to brown, pry it up on all sides and turn the product over. Pry it off with a knife or thin spatula. Fry on the second side.
Pancakes made with milk, boiling water and soda, turn out thin with a small hole. This is how we overcook all the products. You can grease each one with melted butter, or not. Stack them on top of each other.
Pancake recipe
We start preparing pancake dough by preparing the milk.
Pour the milk into a container and heat until warm.
I heat the milk in the microwave for 3 minutes. We don’t need to boil it, just heat it to 35-40 degrees. Some people insist on “room temperature,” but it’s better a little warmer, it’s been tested.
Beat egg, salt, sugar until smooth. There is no need to try to make a lush foam out of this; it is enough to simply dissolve the sugar so that its “grains of sand” are not felt.
This is the mixture you should end up with.
Now you should add flour.
Beat everything with a mixer until smooth. Some housewives claim that pancake batter should only be beaten with a whisk or fork, but these are fairy tales, another culinary myth. (maybe they just don’t have a mixer, or they’re afraid of electrical appliances)
Then carefully add the beaten egg into the dough.
And beat again until the mixture is completely homogeneous. No lumps!
The pancake dough is ready. The mixture turns out to be quite liquid in consistency. This is how it should be to get thin pancakes.
Heat the pan very well, add vegetable oil and tilt the pan until the oil covers its entire surface. Then you should pour a portion of pancake batter onto it. Usually about one ladle of dough is taken, but it is better to select it “locally” for your frying pan and the desired thickness of the pancakes. The more dough, the thicker the result, elementary.
I pour the dough into a small ladle and level it all over the pan, slightly tilting it in different directions. For a frying pan with a diameter of 20 cm (I have a special pancake frying pan, made last century), it takes 2 ladles; if you want thin and transparent pancakes, then one is enough. But, it still needs to be selected according to the place, according to the dishes and to your taste.
I fry on 7 with 9 possible stove settings, on the largest burner. You will also have to select the temperature regime for your stove yourself. It is not difficult. A couple of spoiled pancakes and everything will be fine - both volume and temperature.
As soon as the edges of the pancake are browned, I turn it over to the other side with a wooden spatula. I haven’t mastered the toss and pancake somersault trick. I didn’t even try, to be honest. Not at the circus, after all. My spatula is wooden, thin and wide, so that the pancakes do not tear. There are as many of these on sale now as you want, choose according to your taste. I add oil to the pan when baking each pancake, although many housewives “save” on this and even specifically indicate that there is no need to do this every time. But, here, see for yourself what to save on.
The first pancake is ready! (and note, not “lumpy”!).
This is a shot glass made from 1.5 liters of milk. Bake for approximately 30 minutes.
Pancakes on a plate before serving.
Close-up photo of the finished pancake with sour cream. You can evaluate both the thickness and porosity of the culinary product.
Why do common expressions always mention “pancakes with sour cream”? It just sounds better that way. Because pancakes according to this recipe can be eaten with butter, honey, jam and whatever your heart desires. They are not very sweet and thick enough to wrap any filling in them. (By the way, if you plan to make them with minced meat, cottage cheese, cabbage, etc., it is better to fry them on only one side when baking. They will be ready already “stuffed”). And everything will be delicious!
from visitors’ letters about the recipe for pancakes with milk:
– “. quite ordinary. mine are better. “
*** Of course, yours are better. I do not argue. And mine taste better! ***
– “. Turned out great and no hassle. Thanks for the recipe. “
– “. super very cool better than kefir. “
– “. I am very grateful to you for such a detailed description of the recipe. I am a novice housewife and am just learning to cook. I cooked according to the pictures on your site and everything worked out the first time! My pride knew no bounds. They turned out sooooo delicious, my mother-in-law said they were custard pancakes, I didn’t argue with her
Custard ones are so custard, most importantly they are tasty and easy to make, which was very important to me. “
*** There is no need to argue with your mother-in-law, of course. But custard ones are made with the addition of boiling water, and here are shown the simplest ones, with milk, not even yeast ones ***
Classic recipe for pancakes with 1 liter of milk for stuffing
For filling or stuffing, thin sheets are used; they are cooked in milk. They turn out tender and thin, but at the same time elastic, and wrap perfectly.
They can be stuffed with sweet or savory filling. You can make pancakes with cottage cheese or any other filling.
Ingredients:
- 1 liter of milk
- 6 eggs
- 40 grams of sugar or 2 tbsp. spoons
- 100 grams of vegetable oil
- 340 grams flour
- 1/2 teaspoon salt
Beat eggs into a bowl, add sugar and salt, mix. This is more convenient when the bowl is deep.
Pour in 300 grams of milk at room temperature. Continue stirring with a whisk.
Then add all the flour and mix with a whisk. You need to beat the dough so that there are no lumps. The pancake batter is thick.
Then we dilute it with the remaining milk. It will become more uniform and not so thick. Pour in the oil and leave on the table for no more than half an hour.
Fry in a heated frying pan. The fire should be medium so that the products do not burn.
So we overcook all the dough. I advise you to use half a ladle, so the products will be thin. We stack them on top of each other, and to prevent them from cooling down, you can cover them with a lid on top.
Such sheets can be filled with absolutely any filling. They are exactly suitable for these purposes.
How to cook yeast pancakes with 1 liter of milk
Pancakes according to this recipe are soft, do not go stale for a long time, and are perfectly stored in the refrigerator. If necessary, they can be served with tea with honey or jam. Pancakes made with 1 liter of milk with yeast are my favorite.
Ingredients:
- 1 liter of milk
- 2 eggs
- 1 tsp salt
- 2 tbsp. l sugar
- 1 tsp dry yeast
- 400 g flour
- 4 tbsp. l vegetable oil
Mix the dry ingredients, sift the flour into a bowl and mix it with the dry instant yeast.
In a separate bowl, mix eggs with salt and sugar. Pour in half of the prepared warm milk.
Then combine flour with yeast and eggs with milk. We introduce in portions, stirring, we introduce more, and so on until it’s over.
The dough will be very thick; it needs to be diluted with warm milk. It will become much thinner.
Cover it with a lid or a clean towel and leave for 1 hour. But don’t forget about it, it shouldn’t stand for more than an hour.
This is the kind of cap you get on top, you need to mix everything and start frying.
What I like about the dough is that the baked goods have holes in them, and they form immediately when you pour them into the pan during frying.
When the edges are browned, turn over and fry on the other side.
I stack them on top of each other. I fry until the dough is finished.
Video recipe for thin and tasty milk pancakes with holes for 1 liter
This recipe is so simple and versatile that you can use it for stuffing or simply serve it with condensed milk or sour cream on Maslenitsa, or on regular weekdays.
Ingredients:
- 800 ml. milk (I have country milk) or 1 liter of low-fat 2.5%
- 200 ml. boiled water (if you need to dilute fat milk)
- 5-8 pcs. eggs
- 100 - 150 ml. vegetable oil
- 2 cups of plain flour (250 gram cup)
- 5 - 6 tbsp. spoons of sugar
- 0.5 teaspoon salt
In this video, I stuff them with cottage cheese and bake them in the oven with sour cream. It makes a great dessert for the whole family.
Such classic pancake recipes for 1 liter of milk will help any housewife. They can be prepared for future use by freezing them with different fillings. Or serve fresh hot with tea or cocoa.
My whole family loves them. And on holidays I serve them with meat and mushrooms. Guests love to come to us because they know that I will feed them tasty and satisfying food. Try it, share it with your friends on social networks, I’m sure you will succeed. Bon appetit!
Cooking pancakes stuffed with eggs and green onions
To make pancakes a complete meal, you need to add some nutritious and healthy filling to them.
Now we are in our favorite season of ground greens, so we will use spring vitamins to the maximum. Let's take freshly picked green onion feathers and young sprigs of lovage (mountain celery) for our minced meat.
The chickens are also in a good mood, because dandelions are blooming and nettles are growing. That's why they paint the yolks of their eggs a festive yellow, which looks so delicious! Let's take these beautiful homemade eggs into our minced meat. Let's start cooking!
