10 secrets for making perfect pancakes + 10 unusual and delicious recipes

Very soon we will see off winter and celebrate Maslenitsa! This means that every kitchen will smell like fragrant, fluffy pancakes! The tradition of cooking pancakes for Maslenitsa goes back to ancient times. This is how our ancestors greeted spring and rejoiced at the coming of the new year. The well-known expression “The first pancake is lumpy” did not mean at all what it does now. If the hostess says that the first pancake is lumpy, she most likely means that the first pancake was not baked. And before, “Comas” were the name given to bears that woke up from hibernation. Bears were revered in ancient Rus' as sacred animals. And the first pancake at Maslenitsa was brought out and offered to them. There is even a proverb: “The first pancake is for the comatose, the second is for acquaintances, the third is for family, the fourth is for me.”

It would seem that such a simple and very ancient dish is pancakes. What could be so difficult about that? Even the most inexperienced and novice housewife can handle pancakes! But it was not there! Cooking pancakes is not a tricky business, but there are still a couple of pitfalls. Therefore, in our article we have collected the main secrets of making delicious pancakes.

Secret 1

The first secret is, of course, the ingredients you choose in the store. They must be fresh and of high quality. Be sure to check all expiration dates, and choose flour from a trusted manufacturer!

Secret 2

If you decide to cook pancakes with milk or kefir, choose medium fat content of these products. If the fat content is too high, there is a high risk that the pancakes will turn out thick and inelastic.

Secret 3

Crepes and pancakes require a good frying pan. Everything will stick to poor, low-quality dishes. Cast iron pans are ideal for pancakes, but a non-stick aluminum pan will also work.

Secret 4

The pancake batter should be liquid, with the consistency of drinking yogurt. If you kneaded the dough too thick, you can dilute it, preferably with water. There's nothing wrong with that.

Secret 5

Everything about pancakes is important! And the order of mixing the ingredients too. It is best to beat the eggs separately with sugar and salt until a light foam forms, and then add milk, but not the entire volume at once, but about 2/3. Then add flour, knead a thick dough, and only then add the remaining milk and bring the dough to the desired consistency. Please note that the milk and eggs should be at room temperature when mixing.

Secret 6

If your first pancake still breaks or is not baked, then there may be two reasons: the pan is not heated enough or there is not enough flour in the dough. Thin pancakes are fried exclusively in a hot frying pan and nothing else.

Secret 7

Add vegetable oil directly to the dough. This will allow you not to grease the pan before each pancake and will significantly speed up and simplify the frying process.

Secret 8

It often happens that the edges of the pancakes dry out in the pan and become brittle. To prevent this from happening, grease them with butter while the pancake is hot.

Secret 9

Do not add too much sugar to the pancake batter, as this will cause the pancakes to burn. If you are preparing pancakes with sweet juice, you don’t need to add sugar to this dough at all. It is better to serve pancakes with jam or preserves.

Secret 10

To make the pancakes very porous and delicate, add yeast to the dough. First dilute them in warm milk. Baking powder also allows you to make pancakes porous, but to a lesser extent.

Use these simple cooking tricks and your pancakes will always turn out perfect. There will definitely not be anyone indifferent to your culinary masterpieces. And of course, don’t forget about sauces for pancakes. Serve them with jam, condensed milk and sour cream. Wrap a variety of fillings in them. There are no limits to culinary imagination here and there is no need to limit yourself to any advice!

And now we invite you to prepare several basic pancake recipes for Maslenitsa! We have collected the simplest recipes for every taste and color.

Classic pancakes with milk

These pancakes turn out elastic and thin; you can wrap any filling in them or serve them just like that. Classic pancakes are easy to bake, they do not stick, do not burn or tear, of course, if you follow the recipe!

Ingredients:

Milk 3.2% – 0.5 l
Egg – 3 pcs.
Flour – 250 gr.
Sugar – 1 tbsp.
Salt – 0.5 tsp.
Vegetable oil – 20 ml.
Butter – 1 tbsp.

How to cook Classic pancakes with milk:

Break three eggs into a mixing bowl, add sugar and salt.
Beat until light foam forms on the surface.
Add 2/3 of room temperature milk and sift through the flour. Knead the dough. It will turn out thicker than pancake.
Add the remaining milk and vegetable oil. Mix everything again.
Fry the pancakes in a non-stick frying pan for 1-2 minutes on each side.

Perhaps our mothers and grandmothers baked pancakes using this recipe, the recipe is time-tested and the pancakes turn out very tasty. View a step-by-step photo recipe for Classic pancakes with milk.

Perfectly thin and tasty pancakes with holes - grandma's recipe for 1 liter of milk

Would you like your pancakes to simply melt in your mouth? Of course, such a recipe exists and, oddly enough, it is not the only one. I know for sure that you also have one that you use constantly and it is your favorite and proven one, maybe even the best. But still, every year we are looking for something new.

By the way, pancakes are a fairly economical dish, as they consist of a minimum of flour and liquid, in this case 1 liter of milk is used. With this option, they turn out soft and very delicate, porous and beautiful!

You can easily dip such translucent pieces into sour cream or dip into jam.

We will need:

Stages:

1. Take 1 liter of milk, as indicated in the product list, and warm it to room temperature or, preferably, heat it on the stove. The temperature should be about 40 degrees, that is, the liquid should be warm.

The main thing is that the milk is not cold enough, that is, not from the refrigerator; there is no need to bring it to a boil! If you use it ice cold, the pancakes will not turn over well in the pan and even stick.

Meanwhile, break a couple of chicken eggs into a cup, add granulated sugar (40 g) and a pinch of soda. Mix everything thoroughly with a hand whisk.

News of the day. Thanks to a product such as soda, pancakes are obtained with beautiful holes and a patterned surface.

It is this ratio of ingredients that will be quite suitable in the future for sweet and savory fillings if you stuff the “suns”.

2. Now this is also an important component, be sure to add odorless vegetable oil, and do not skimp on it, take as many as 4-6 tablespoons, otherwise the delicacies will stick to the pan when frying. Stir.

3. Next, measure out about 300 ml of warm milk and add to the egg mixture. Stir.

4. Add 260-270 g of flour and stir until smooth.

It is better to take flour sifted through a sieve so that it is saturated with oxygen.

As you can see, the result is a thick mass that needs to be diluted.

5. To do this, use the leftover warm milk. Whisk the dough. The mixture that comes out is roughly reminiscent of thin cream. The next step is to wait, leave the cup for 30 minutes at room temperature.

This must be done so that all lumps, if they have formed, disperse completely. All components will begin to interact with each other and the dough will be homogeneous, which is what we need! Also, the pancakes will spread nicely in the pan and turn over perfectly.

6. So, take a special pancake pan and start baking the flatbreads. To do this, lubricate the surface of the frying pan with a silicone brush with vegetable oil, heat it to the maximum, then reduce the heat. Using a ladle, starting from the center, distribute the mixture, making rotational movements.

7. The less dough you pour, the thinner the pancake will be, and the number of holes also depends on this. As soon as you see browned edges, immediately turn the workpiece over.

8. The second side of the “sun” fries much faster than the first. See for yourself and get used to it. Place the finished culinary product on a plate and brush with butter if desired.

Remember that the delicacies are fried quickly enough and over high heat; if the stove setting is low, the pancakes will end up being tough and will take a long time to fry.

9. Taste the first pancake; you may want to add more salt or granulated sugar.

Advice! Lubricate the frying pan periodically with vegetable oil.

This is the stack of pancakes that we have and are already waiting for our hungry tummies! Bon appetit!

Classic pancakes with kefir

Thin and tender pancakes can also be baked with kefir. The recipe is very similar to the previous one, with the only difference being that you will need a little more sugar and baking powder in order to make the pancakes more delicate.

Ingredients:

Kefir 2.5% – 0.5 l.
Egg – 3 pcs.
Flour – 250 gr.
Sugar – 1.5 tbsp.
Salt – 0.5 tsp.
Soda – 0.5 tsp.
Vegetable oil – 20 ml.
Butter – 1 tbsp.

How to cook Classic pancakes with kefir:

Break three eggs into a deep bowl, add sugar and salt.
Beat eggs with salt and sugar until light foam forms.
Sift the flour and mix it with soda.
Add 2/3 kefir and flour to the eggs.
Knead the dough, then add the remaining kefir and vegetable oil, and mix again.
Pour a small amount of batter into the pan, distribute evenly, and fry for 1 minute.
Carefully flip the pancake over and fry for another minute on the other side. Fry all the pancakes in a similar manner. Brush the edges of the pancakes with butter.

As you can see, the recipe for making pancakes with kefir is not much different from dairy ones. But they taste different. Kefir pancakes are more porous and have a slight sourness. View a step-by-step photo recipe for Classic pancakes with kefir.

Thin pancakes without soda with milk according to the classic recipe

This option is special, since it is considered a quick meal and is used by most housewives. Moreover, not everyone likes soda. And besides, the dough does not need to be infused, as is done in other interpretations.

Still, pancakes are the taste of our childhood and it’s simply impossible to refuse them. What do you think, write your thoughts down below, right under the article.

We will need:

Stages:

1. Prepare all the necessary ingredients for work.

2. Break the chicken eggs into a separate bowl and lightly whisk them until smooth. Add half a teaspoon of salt, plus a tablespoon of sugar and all the milk.

Important! The milk should be at room temperature, not cold.

3. Then stir the mixture and start adding flour in small portions, stirring each time to prevent clots from forming.

4. The dough should come out perfect in consistency, like a liquid pancake mass. Now add unscented vegetable oil. Stir.

5. Then distribute the dough into a well-heated frying pan and fry each round piece on both sides until nicely crusted.

To prevent the first pancake from being lumpy, thoroughly grease the surface of the frying pan with oil for the first time and heat it at maximum power on the stove.

6. Serve the delicacies with any sweet jam or stuff them with meat, caviar, and so on. You can simply grease each pancake with melted butter. Happy eating!

Pancakes on the water

If for some reason you do not consume dairy products, then know that delicious pancakes can be prepared not only with milk or kefir. Regular water will work for them too!

Ingredients:

Water – 300 ml.
Vegetable oil – 2 tbsp.
Egg – 2 pcs.
Sugar – 3 tbsp.
Flour – 1.5 tbsp.

How to cook pancakes with water:

Break the eggs into a bowl and mix with sugar.
Beat eggs with sugar with a mixer until slightly foamy. Add flour and 2/3 water, knead the dough.
Add the remaining water and oil. Mix again. Leave in a warm place for 20 minutes.
Fry the pancake in a hot frying pan without oil.
If desired, grease the finished pancakes with butter.

Pancakes made with water turn out a little less elastic, especially when they cool, but the taste is in no way inferior to milk pancakes! If you’ve run out of milk or kefir at home, but want pancakes, then plain water is a great solution! View a step-by-step photo recipe for Pancakes on the water.

Lace masterpieces

I really want to make delicate, thin, melt-in-your-mouth pancakes. The air slide will be made from the following ingredients:

Egg - 1 pc.
Water – 2 glasses
Milk – 200 ml
Flour - 2 cups
Vegetable oil – 1 tbsp. spoon
Sugar - 4 tablespoons
Vanillin

How to cook:

Boil water.
Divide the eggs into yolks and whites. Beat the yolks thoroughly with a mixer.
Pour 2 cups of boiling water into the pan, add the beaten yolks, stir.
Using a mixer, beat the whites until foam forms.
Pour a glass of cold milk into the pan, add sugar, vanillin, add whipped whites, add flour.
Sprinkle flour until the dough becomes liquid, like sour cream. Mix everything with a mixer at first speed.
Pour in vegetable oil, mix with a spoon. You can bake in a hot frying pan, greased with a thin layer of oil, or better yet, with a piece of unsalted lard.

Grease each pancake with butter. This quantity will make 10-12 pieces.

Pancakes with apple juice

Are you tired of classic pancakes or do you want to surprise your guests? Pancakes with apple juice are original, tasty and fast! Making them couldn't be easier! The main thing is not to overdo it with sugar. Remember that the juice (if you bought it at the store) already contains sugar. Don't add too much sugar or the pancakes will burn.

Ingredients:

Apple juice – 250 ml.
Egg – 2 pcs.
Sugar – 1 tbsp.
Vegetable oil – 2 tbsp.
Baking powder – 1 tsp.
Flour – 150 gr.

How to cook Pancakes with apple juice:

Pour the juice into a deep bowl, add eggs, sugar and butter.
Beat with a blender or mixer until foamy.
Mix flour with baking powder.
Gradually add flour to the juice and eggs, knead the dough.
Fry pancakes in a hot frying pan.
Grease the finished pancakes with butter if desired.

Pancakes made with juice turn out a little thicker than milk pancakes, but they are just as elastic and beautiful. A little browner due to the sugar in the juice. The taste has distinct notes of apple. They are especially delicious served with condensed milk or sour cream. View a step-by-step photo recipe for Pancakes with apple juice.

How to learn to bake pancakes

Not every housewife has the skill to bake pancakes. And why? It seems like I found the best recipe, and I’m doing everything right, but they don’t work out! To make this dish successful not only for Maslenitsa, but also for any occasion, you need to know the secret of preparing the dough.

Any housewife can master the secrets:

To make the dough without lumps, the flour must be diluted in salted water.
To make the flour sticky, add a little hot water to the dough.
Before frying pancakes, sprinkle the frying pan with salt, heat it, then wipe with a dry cloth.
Sift the flour and let it rest for a few minutes.
If the dough pieces tear, add a little flour and another egg to the dough mixture.
Pour sugar and salt into the dough strictly according to the recipe: excess salt makes the pancakes pale, and sugar makes them hard.
Place the finished pancakes in another frying pan, which should be kept on low heat. Lubricate them with butter at room temperature.
If the family did not have time to eat everything they baked, then sprinkle each remaining pancake with sugar, roll it into four layers, place it on a greased baking sheet, and place in the oven for 5 minutes. They will become fresh again and even tastier.

Pancakes without eggs with flour

Eggs are a strong allergen. And many people refuse pancakes for Maslenitsa because most recipes contain this ingredient. You can make pancakes without eggs! And it's not difficult at all. Pancake dough can be mixed with milk, kefir, whey and even water.

We chose the recipe with milk.

Ingredients:

Flour – 150 gr.
Milk – 250 ml.
Salt – 1/2 tsp.
Sugar – 2 tbsp.
Baking powder – 1 tsp.
Sunflower oil – 2 tbsp.

How to cook Pancakes without Eggs with flour:

Mix flour with salt, sugar and baking powder.
Gradually adding milk, knead pancake dough.
Add oil and mix thoroughly.
Fry the pancakes in a frying pan, 1 minute on each side.

If you don't tell anyone that these pancakes are made without eggs, no one will ever guess. In appearance and taste they are almost no different from ordinary ones. Well, perhaps they are less elastic and it is not as convenient to wrap the filling in them as in classic pancakes with milk. View a step-by-step photo recipe for Eggless Pancakes with flour.

Recipe for the perfect pancake dough. The right batter for pancakes

Ingredients:

milk and boiling water 1.5 cups each;
flour - 1.5 cups;
two eggs;
butter - 1.5 table. false;
sugar - 1.5 tablespoons;
salt - 1/2 teaspoon lie

Preparation:

Beat two eggs with sugar well, add salt to the mixture, pour in milk at room temperature. While stirring, gradually add flour. Then you need to add butter and pour boiling water in a thin stream. The whole process is accompanied by continuous beating. Let stand for 30 minutes and bake.

Flourless pancakes with cottage cheese

Since we're talking about eggless pancakes, let's make flourless pancakes. These are fitness pancakes with a high protein content. A recipe for those who watch their figure and do not want to break their diet even on Shrovetide.

Ingredients:

Cottage cheese 5% – 150 gr.
Egg – 3 pcs.
Bran – 3 tbsp.
Salt – 1/2 tsp.
Sunflower oil – 2 tbsp.

How to cook flourless pancakes with cottage cheese:

Place cottage cheese and eggs in a mixer container.
Add salt and mix with an immersion blender until smooth.
Add bran and oil.
Stir with a whisk.
Fry in a hot non-stick frying pan, each pancake for 3-4 minutes on each side.

The pancakes are made with cottage cheese and eggs - two of the healthiest and most dietary products. The only thing worth considering when preparing is the fat content of the cottage cheese. Choose from 2 to 5%; if the fat content is lower, the pancakes will turn out too sour, and if it is higher, they will be too fatty. Pancakes without flour are savory and taste like an omelette. Vegetables and natural yogurt are ideal for serving. View a step-by-step photo recipe for Flourless Pancakes with Cottage Cheese.

Canteen pancakes perfect recipe

According to the authors of the recipe, pancakes are called cafeteria pancakes because they are baked in the dining room. Try baking these pancakes too. The dosage in the recipe is for 20 pancakes.

Beat the eggs with a whisk or fork, then pour in the milk and add sugar.

Add flour and salt to the mixture and mix.

Set aside for 30 minutes (no less), then pour in the oil. Mix and cook.

Moroccan pancakes (Baghrir)

If you want to cook unusual pancakes so that they have large holes, then prepare Moroccan pancakes according to our recipe. Moroccan pancakes are fluffy and tender, with a lot of holes. They are plump, but very elastic.

Ingredients:

Semolina – 360 gr.
Water – 700 ml.
Salt – 1 tsp.
Sugar – 1 tbsp.
Flour – 25 gr.
Dry yeast – 1 tsp.
Vanillin – 1 tsp.
Baking powder – 15 gr.
Apple cider vinegar – 1 tsp.

How to make Moroccan pancakes:

Mix semolina with flour, salt, sugar, yeast and vanillin.
Add water, knead the batter.
Punch the dough with a blender for 5 minutes. The mass should become airy and homogeneous.
Add baking powder and vinegar, stir again.
Fry pancakes on one side in a warm frying pan.
Place the prepared pancakes in one layer on a towel and let cool completely.

It is best to fry pancakes slowly in a warm frying pan, without getting it too hot. View a step-by-step photo recipe for Moroccan pancakes.

Secrets and tips for thin pancakes

We are used to scolding a frying pan or a recipe if the pancakes don’t turn out thin. But most likely this is just a deviation from the recipe.

To make excellent pancakes, it is very important to mix the “right” dough. It comes out best from 1 stack. flour, 2 eggs, 1 and 1/4 cup. milk. And if you really want completely weightless pancakes, add melted butter - 1 tablespoon.

If you have a blender, it is recommended to mix the ingredients in it. The dough will have the perfect consistency and no lumps. Mixing the dough in a mixer will give a denser consistency when baking.

Thorough kneading of the dough guarantees that your pancakes will turn out tender and thin.

Sugar and salt will add flavor to the dough. To add flavor, add spices or a mixture of herbs. If you find it too liquid, add flour to the already prepared dough as follows: pour out part of the dough, add flour, mix thoroughly, and then combine with the remaining dough.

baking pan After oil is poured into the frying pan, remove the excess with a napkin. The preheated frying pan is held in one hand, and the other ladle is filled with dough and distributed evenly over the frying pan.

Fry thin pancakes over medium heat, on one side for 15 seconds. Flip the pancake to the other side when you see the top side no longer looks soggy. Use a thin spatula to avoid tearing the pancake.

All products for the test should be at room temperature. To make the dough more tender, it should be sifted through a sieve.

Pancake cake with liver

It’s good to put not only pancakes with different toppings on the holiday table, but also pancake cake. It looks very effective on the table. Pancake cake can be prepared as a snack or sweet. Below we have given a recipe for a very tasty snack cake with liver pate. You can prepare such a cake using any pancakes, thin or thick, like ours. A cake based on Moroccan fluffy openwork pancakes filled with liver pate turns out delicious and tender. And thanks to the holes in the pancakes, they are also airy.

Ingredients:

Moroccan pancakes – 450 gr.
Beef liver – 1 kg.
Onions – 1 pc.
Carrots – 1 pc.
Dill – 15 gr.
Butter – 100 gr.
Sunflower oil – 20 gr.
Salt (to taste) – 1 tsp.
Ground black pepper – 1 tsp.

How to make pancake cake with liver:

Grate the carrots on a coarse grater.
Chop the onion into small pieces.
Chop the dill with a knife.
Cut the liver as desired.
Fry carrots and onions in a small amount of oil.
Add liver, salt and pepper.
Cover with a lid and simmer over medium heat for 30 minutes.
Grind the stewed liver in a meat grinder 2 times. Add oil.
Pass the liver and butter into the meat grinder again.
Assemble the pancake cake in a mold or on a plate.
Sprinkle with dill and put in the refrigerator for an hour.

This cake can also be made using boiled chicken breast with mushrooms in a creamy sauce - it will also be very tasty! It will come in handy at any holiday table as an appetizer, and of course, it will look great on the Maslenitsa holiday table! View a step-by-step photo recipe for Pancake Cake with liver filling.

Delicious apple pancakes with milk and yeast

This recipe is interesting because the dough contains applesauce. Due to its presence, products receive a new taste. Also, for fluffiness, instead of butter, we will add a little cream. If you want to get a fresher dough, then add water, not cream.

It should be slightly warm.

We will need:

flour – 500 gr
egg – 3 pcs
yeast – 35-40 g
milk – 1 glass
cream as needed
apples – 3 pcs (sweet and sour)

Preparation:

1. Prepare the dough. To do this, dilute the yeast in a small amount of warm milk. Add half the flour, stir and place in a warm place until the dough rises.

2. Bake apples in the oven.

Then remove the skin and rub the pulp through a sieve into a puree. Or you can punch it with a blender.

3. When the dough is ready, add applesauce, remaining flour and eggs. Mix thoroughly until the dough is homogeneous.

4. Gradually add cream until the dough turns out like sour cream. Stir and let rise again.

5. Bake the product in a greased frying pan. You can prepare both products in the usual size and bake small pancakes.

Eating with pleasure. Serve with sour cream or honey.

Colored pancakes for Maslenitsa

We have already prepared a lot of different pancakes for you. But these will surprise not only adults, but also children. Children especially enjoy eating them because they are colorful, beautiful and tasty. Prepare colored pancakes for Maslenitsa according to our recipe using natural dyes, without chemicals.

Ingredients for the recipe “Colored pancakes for Maslenitsa”:

Whole grain wheat flour – 200 gr.
Milk 1.5% – 150 ml.
Water – 150 ml.
Rice flour – 100 gr.
Buckwheat flour – 100 gr.
Egg – 1 pc.
Sunflower oil – 2 tbsp.
Sour cream 20% – 1 tbsp.
Baking powder – 10 gr.
Salt – 2 gr.
Sweetener – 1 gr.
Vanillin – 1 gr.

To color the dough:

Beetroot juice – 30 ml.
Blueberry juice – 30 ml.
Spinach juice – 30 ml.
Turmeric – 1/2 tsp.

How to prepare the dish “Colored pancakes for Maslenitsa”:

Mix all dry ingredients.
Mix water, milk, butter and egg.
Divide the dough into 4 equal parts, add dye to each part.
Bake pancakes in a dry frying pan.
You will get 2-3 pieces of each color.

Pancakes turn out bright due to natural dyes and tasty due to the right ingredients. They can be eaten with sour cream or cottage cheese, fruits and berries, honey, etc. Or you can prepare a very unusual and tasty bright “Rainbow Cake”.

View a step-by-step photo recipe for Colored pancakes for Maslenitsa.

Video on how to quickly cook sweet pancakes with milk without eggs

Few people know, but it turns out you can bake multi-colored edible “napkins” in a frying pan. Yes, pancakes, as you might have guessed. Use only natural ingredients, such as cherry, carrot or spinach juice. But that’s not all, is it difficult for you to cook them without eggs? Wow! Yes, not everyone can use this product, many are allergic to them.

Instead of soda, I suggest using baking powder, well, I’ve revealed almost all the secrets, catch the rest in this video. Personally, I liked these colorful treats, and the children were doubly happy. Cool idea, don't you think? And good luck in the kitchen.

Rainbow pancake cake

As we said, the cake can be made snack or sweet. Both will look great on the holiday table and surprise guests. The sweet cake turns out incredibly beautiful and colorful, thanks to our colored pancakes in it. And thanks to the “correct” cream, it is not harmful at all.

Rainbow Pancake Cake Recipe Ingredients:

Colored pancakes – 900 gr.
Cottage cheese 2% – 600 gr.
Protein – 40 gr.
Sour cream 20% – 20 gr.
Vanillin – 1 gr.

For decoration:

Bitter chocolate – 90 gr.
Mint – 10 gr.

How to make Rainbow Pancake Cake:

Align all the pancakes one by one, the most beautiful one, trim off the dry edges.
Mix cottage cheese with protein and sour cream. Add vanilla and sour cream. Beat until smooth and creamy.
Place the pancakes on a plate, covering them with a layer of curd cream.
Break the chocolate into arbitrary pieces.
Place the cake in the refrigerator for half an hour to an hour. Finish with chocolate and mint.

View step-by-step photo recipe for Rainbow Pancake Cake.

In this article, we tried to collect for you all the tricks of making pancakes and gave examples of the most common recipes. Bake different pancakes, delight yourself and your family with delicious and tender pancakes - they are so delicious! There are a lot of cooking recipes. We are sure that among all the variety, taking into account our advice, you will be able to find the recipe for your favorite perfect pancakes.

Author: Elena Sh. (especially for) Copying this article in whole or in part is prohibited.