Milk pancakes are thin with holes. Top 10 classic recipes for delicious pancakes

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Prepared by: Marina Shcherbakova

10/03/2016 Cooking time: 1 hour 0 min

On Sunday morning, delicious pancakes with sweet or savory filling will be a great way to start the day off! I show and tell you a recipe for making pancakes with milk and baking powder!

Classic pancakes with milk

The pancakes turn out very tender and soft.

Ingredients

• 3 eggs;
• 2 tablespoons sugar;
• ¼ teaspoon salt;
• 500 ml milk;
• 220–240 g flour;
• ¼ teaspoon of soda;
• 2-3 tablespoons vegetable oil + for greasing.

Preparation

1. Whisk the eggs with sugar and salt. Pour in about 100 ml of warm milk and beat again. Add sifted flour and baking soda, mix thoroughly.
2. Gradually pour in the remaining warm milk, stirring the dough until smooth. Add the oil, beat and let the dough sit for 10-15 minutes.
3. Grease a frying pan with a small amount of oil and heat thoroughly. Cover the bottom with a thin layer of dough and fry over medium heat on both sides until golden brown.
4. You can grease the pan only before preparing the first pancake.

Openwork pancakes with milk and kefir

Many small holes appear on the finished pancakes, which is why they are called openwork.

Ingredients

• 360 ml milk;
• 120 ml kefir;
• 2 eggs;
• 150 g flour;
• 1 teaspoon baking powder;
• 2 tablespoons sugar;
• ⅓ teaspoon salt;
• 2 tablespoons vegetable oil + for greasing.

Preparation

1. Combine milk and kefir. Add eggs and whisk. Sift flour, baking powder, sugar and salt. Add the flour mixture and butter to the liquid mixture and stir until smooth.
2. Heat a frying pan greased with a small amount of oil. Place some dough so that it covers the bottom. Cook over medium heat until golden brown on both sides.
3. Be sure to grease the pan with oil before each new portion of dough.

Cooking method

If you don't know what to replace baking powder with, use regular soda. In this recipe you need to use one level teaspoon of baking soda and one tablespoon of vinegar. Unlike soda, baking powder must be added to the dough along with dry ingredients, that is, flour, salt and sugar. Accordingly, baking powder is added at the very end during the beating process, while slaked soda is added to the liquid base at the very beginning.

Let's start cooking according to the recipe:

1. Prepare a large enough bowl in which you will beat the dough. Sift the entire portion of flour there at once. Even two sifts may be required if the flour is lumpy or has a lot of debris. In addition, by sifting you can saturate the flour with oxygen.
2. Now separate the whites from the eggs, and in a separate bowl, thoroughly beat them together with the sugar into a fairly strong foam. There is no need to achieve stable peaks, but the mass should be fluffy and airy.
3. Simply beat the yolks with a fork until smooth, gradually pour into the white foam and mix with a whisk. It is necessary to separate the whites and yolks into pancakes if you want to get thick, airy, porous, very juicy products.
4. Add the baking powder packet, sugar and salt to the flour. Stir.
5. Heat the milk to approximately body temperature; if you accidentally overheat it, cool it. It should be slightly warm, stir in the butter.
6. Pour the egg mixture into the milk and whisk until all ingredients are combined.
7. Now combine the flour mixed with sugar and salt along with the milk mixture. This must be done in several stages, constantly whisking the mass. Then set aside, covering with a clean towel.
8. Meanwhile, put a special pancake pan or a regular one greased on the fire. The oil should be allowed to evaporate or the excess should be drained when it warms up and begins to bubble.
9. Pour the dough into a well-heated frying pan in the very center, and then spread it in a circular motion over the entire surface of the frying pan.
10. Each pancake is fried for about 1-1.5 minutes on each side until golden brown. Keep in mind that the pancake cooks faster on the reverse side. Turn it over using a wide spatula that will not scratch the surface of the pan.

Ready-made pancakes can simply be greased with a piece of butter, and also topped with jam, jam, sour cream or honey. They are also suitable for filling - you can put both sweet and savory fillings of meat, fish, vegetables, etc. inside.

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Openwork pancakes with milk and yeast

Yeast pancakes will be slightly thicker than regular pancakes. Many people love them precisely for their splendor. And there will also be a lot of holes in them.

Ingredients

• 30 g pressed yeast;
• 3 tablespoons sugar;
• 1 liter of milk;
• 3 eggs;
• 1 teaspoon salt;
• 600 g flour;
• 200 g butter.

Preparation

1. Crumble the yeast, add 1 spoon of sugar and pour in a small amount of warm milk. Mix thoroughly and let sit while you prepare the other ingredients.
2. In a large bowl, whisk the eggs, salt and remaining sugar. If you want, you can take more sugar. Pour in all the warm milk and whisk. Add the yeast mixture and stir again.
3. Gradually add flour, stirring the dough until smooth. Pour half the melted butter into it. Cover the container with a towel and put it in a warm place for 40–50 minutes. During this time, the dough needs to be mixed a couple of times.
4. Heat some of the remaining oil in a frying pan thoroughly. Pour the dough onto it and fry over medium heat until golden brown on both sides. Use a little more dough than for all other pancakes.
5. The pan must be greased before cooking each pancake.

Homemade baking powder

As already mentioned, baking powder is a special powder designed to create soft, porous baked goods. Most of them have a completely understandable composition. They include those ingredients that can be found in almost any kitchen - flour, starch, citric acid, soda. Therefore, those who are worried about the “chemistry” in ready-made baking powders can make their own.

Ingredients:

• soda – 5 parts;
• citric acid – 3 parts;
• flour – 12 parts;
• a piece of refined sugar (if necessary).

Preparation:

1. Prepare a clean, dry jar.
2. Place baking soda, citric acid and flour in it.
3. Place the lid on the jar and shake vigorously for a couple of minutes to thoroughly mix all the ingredients.
4. If the mixture is not used up in one go, but will be stored, then you can add a piece of refined sugar to it. It will prevent tracking.

Custard pancakes with milk and water

The pancakes will come out thin, tender and a little lacy.

Ingredients

• 480 g flour;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 500 ml milk;
• 3 eggs;
• 1 tablespoon vegetable oil + for greasing;
• 620 ml water.

Preparation

1. Add salt, sugar, milk to the sifted flour and mix. Add the eggs and whisk thoroughly until smooth. Pour in the oil and stir. Then add hot water and thoroughly whisk the mixture again. Let the dough sit for about 30 minutes.
2. Grease a frying pan with a small amount of oil and heat thoroughly. Spread a thin layer of dough and cook over medium heat until golden brown on both sides.
3. You can grease the pan only before preparing the first pancake.

Valuable advice

• To make the pancakes airy, you need to use eggs and the liquid component at room temperature.
• Baking powder needs to be mixed with flour, and then with liquid ingredients. Otherwise, the chemical reaction may occur ahead of time and the dough will not turn out airy.
• After baking, each pancake can be greased with a piece of lard or butter - they will become juicier.
• The pan is first heated over high heat and then reduced to medium.
• If the pancakes with baking powder turn out thick, the dough should be slightly diluted with liquid - milk, water, diluted kefir.

Custard pancakes with condensed milk and water

Baking with condensed milk will be sweet, aromatic and beautiful.

Ingredients

• 370 g condensed milk;
• 2 eggs;
• a pinch of salt;
• 650 ml water;
• 300–320 g flour;
• 2 tablespoons vegetable oil + for greasing.

Preparation

1. Whisk condensed milk, eggs and salt. Pour hot water into a can of condensed milk and add to the mixture. You will need two jars of water - this is approximately 650 ml. Add flour and mix thoroughly until smooth. Add butter to the dough and leave for 15 minutes.
2. Heat a frying pan greased with a small amount of oil. Place some dough to cover the bottom of the pan. Fry over medium heat until golden brown on both sides.
3. It is not necessary to grease the pan before each new pancake.

Description of preparation:

I usually add baking powder to pancakes, but not to pancakes.
Then I decided to try making pancake dough with baking powder. And I didn’t regret it! The pancakes turned out very tasty, airy and soft. To make pancakes with milk and baking powder, we will not add a lot of sugar to the dough. This will give us pancakes that are not too sweet, which can then be combined and stuffed not only with cottage cheese, but also with meat, for example. Purpose: For breakfast / Afternoon snack Main ingredient: Dairy products / Milk / Flour Dish: Baking / Pancakes

Pancakes with milk without eggs

This recipe will help you out if for some reason you don’t eat eggs or there simply aren’t any in the refrigerator.

Ingredients

• 200 g flour;
• 2 tablespoons sugar;
• a pinch of salt;
• 500 ml milk;
• 2 tablespoons vegetable oil + for greasing.

Preparation

1. Add sugar and salt to the sifted flour. While stirring with a whisk, pour in milk at room temperature in portions. Add oil and beat the dough thoroughly again. Leave it to steep for 15 minutes.
2. Heat a frying pan greased with a small amount of oil. Cover the bottom with a thin layer of dough and cook over medium heat until golden brown on both sides.
3. It is not necessary to grease the pan before each new pancake.

The nutritional value

The nutritional value of pancakes with milk, like any other product, shows the fullness of beneficial properties, energy, and the degree to which physiological needs are met. Pancakes prepared according to different recipes will have different nutritional values.

At the same time, there are components that are included in almost all flour products - flour, eggs, milk or kefir. Calorie content may differ depending on the filling - if the treat is with meat or sweet jam, its energy value will be greater.

On average, the calorie content of regular classic dairy products is 190 kcal per 100 grams. The benefit of the dish is that it contains vitamins B, E, as well as substances such as potassium and phosphorus. At the same time, the dish is high in carbohydrates and should not be consumed in large quantities.

Author of the video: Best Recipes.

Potato pancakes with milk

These are savory pancakes flavored with garlic and green onions.

Ingredients

• 3 medium potatoes;
• 250 ml milk;
• 1–2 cloves of garlic;
• 2 eggs;
• 1 teaspoon salt;
• 1 teaspoon sugar;
• 4 tablespoons vegetable oil + for greasing;
• 150 g flour;
• a few green onions.

Preparation

1. Cut the peeled potatoes into large pieces and boil until soft. Drain the water and mash the vegetables with a masher. Add hot milk and chopped garlic and make a smooth puree.
2. After a couple of minutes, add eggs, salt, sugar, butter and mix. Gradually add the sifted flour, kneading the dough. It should be a little thicker than regular pancake batter.
3. Grease a frying pan with oil and heat thoroughly. Spread a little dough over it and sprinkle with chopped onions. Fry over medium heat until golden brown on both sides.
4. It is better to grease the pan with oil before each new portion of dough.

Pancakes with holes in milk - recipe for 1 liter of milk

Ingredients:

• Milk – 1 l;
• Flour – 320 g;
• Chicken eggs – 2 pcs.;
• Sunflower oil – 4 tbsp. l.;
• Sugar – 2-3 tbsp. l.;
• Salt – ½ tsp;
• Soda – ½ tsp.

Cooking method:

1. Heat the milk in a saucepan. Take a deep plate and break eggs into it.
2. Add sugar and salt there. Whisk.
3. Mix, first adding vegetable oil. Pour in about one third of the warm milk.
4. Mix lightly and add flour in portions. Pour in the remaining milk in two additions. At the end add soda. Leave for half an hour for the gluten to swell.
5. Grease a heated frying pan with any fat. Fry the pancakes until cooked on both sides.
6. Place the finished products in a stack on a flat plate. If desired, you can grease each one with butter. It will be greasy, but incredibly tasty. It is better to serve such baked goods with something sweet, such as honey, jam or condensed milk.

Pancakes with fermented baked milk

Ingredients:

• egg;
• a glass of fermented baked milk;
• 5-6 tbsp. flour;
• 4-5 g baking powder;
• 3 tbsp. sunflower oils;
• salt and sugar.

Preparation:

1. Beat the egg with fermented baked milk, salt and sugar.
2. Sift flour with baking powder.
3. Gently add it to the eggs with fermented baked milk.
4. Add oil, stir.
5. Bake in a frying pan.

How to cook pancakes with sour milk

Ingredients:

• Chicken eggs – 2 pcs.;
• Salt – 1 tsp;
• Sugar – 1 tsp;
• Soda – 1 tsp;
• Sour milk – 400 ml;
• Water – 800 ml;
• Flour – 2.5 cups;
• Vegetable oil – 2 tbsp. l.

Step by step instructions:

1. Break the eggs into a deep bowl. Salt, sugar and add sunflower oil.
2. Separately, mix the sour product with a teaspoon of soda and wait until the mixture begins to sizzle. After this, combine the two mixtures and beat well.
3. Add water at room temperature. Add sifted flour in portions. Let the dough rest for 10 minutes.
4. Pour some dough into a preheated and greased frying pan. Using rotating movements of the pan, we form a pancake. Fry it on both sides until golden brown.
5. That's all. As you can see, preparing pancakes and sour pancakes is as easy as shelling pears, and they turn out just as tasty and beautiful. Try it yourself.

Economical pancakes with baking powder

These pancakes are good because no eggs or milk are added to them. They are prepared with whey and flour - these are the main ingredients.

Ingredients:

• 0.5 l whey;
• 350 g flour;
• 4-5 g baking powder;
• 2 tbsp. sunflower oils;
• salt and sugar.

Preparation:

1. Pour the whey into a saucepan and heat (about 40 degrees).
2. Sift the flour there.
3. Add salt, butter, baking powder and sugar. Mix.
4. Cover the pan with a lid and leave to steep for an hour and a half.
5. Stir again and bake in a preheated frying pan.