The article will tell you how to make dough for fluffy and thick pancakes according to “old” recipes.
Pancakes are a tasty, satisfying and favorite treat for many from an early age. Pancakes are prepared by grandmothers and mothers; one of the most joyful holidays is associated with pancakes - “Maslenitsa”, where pancakes are a symbol of sun and prosperity. You can wrap a pancake with sweet, salty, vegetable and meat filling, top it with butter, jam or sauce.
INTERESTING: Each housewife has her own personal, special and unique recipe for poured pancakes. Some make lace ones, others are as thin and almost transparent as possible. However, everyone loves thick pancakes, fluffy and soft, flavorful and buttery.
Delicious pancakes made with kefir, thick and fluffy: recipe
The best “thick” pancakes are made from dough mixed with kefir. It is important to know that the fatter the kefir, the denser the dough will be, and the thicker the pancakes themselves will be. You can use store-bought or homemade kefir (prepared by adding starter cultures to milk).
What you need to have:
- Kefir – 0.5-0.6 liters (fat content 2.5%)
- Egg – 3-4 pcs. (ideally use homemade, large eggs, which will give the dough not only color, but also a rich taste).
- Sugar - a few tbsp. (according to your taste preferences)
- Salt – a couple of pinches (will enhance the taste)
- Soda – 0.5 tsp. (it will be extinguished by the sourness of kefir)
- Flour – 350-400 g (you need to knead, adding flour a little at a time and watch the consistency).
- Starch – 1 tsp. (you can add any, corn starch is tastier, but potato starch will also work).
- Vegetable oil - a few tbsp.
How to fry:
- First, kefir is poured into a tall bowl and thoroughly mixed with a whisk or mixer with the eggs.
- Then add everything one by one: salt and sugar, starch, soda and flour in small quantities.
- Once your dough is ready, you can't fry it right away.
- Let it sit for about 20 or even 30 minutes, during which time the fibers that are in the flour and the gluten of the starch will swell.
- This is what will help your pancakes be soft, but dense, not torn and fluffy.
Thick and curvy
Lenten pancakes on water without eggs
If you are watching the caloric content of your diet, but cannot deny yourself pancakes, you can cook them in water without using chicken eggs.
This recipe can also be used for a Lenten menu during Lent.
Ingredients:
- 450 ml water.
- 250 g of premium flour.
- 2 tablespoons of semolina.
- 5 tablespoons sunflower oil.
- 1 pinch of soda.
- 2 tbsp white sugar.
- A small amount of 9% table vinegar.
Preparation:
Any housewife can prepare this lean pancake dough, even without any experience. To do this, you need to place soda in the mixing bowl, which is first quenched with table vinegar. And also add salt and sugar. Then pour in boiled or filtered water.
Heat the resulting mixture slightly until the sugar and salt crystals are completely dissolved. Then add refined vegetable oil.
Gradually add flour sifted through a sieve to the resulting mixture, remembering to stir the mixture. It is better to use a whisk or mixer for kneading.
To make very thin pancakes, you need to prepare a fairly liquid dough. For thick pancakes, add more flour accordingly. Make sure that no lumps form when kneading. But if this suddenly happens, then give the dough the opportunity to stand for 20 - 30 minutes, they will all disperse.
But after standing, mix the mixture again with a mixer.
Heat a frying pan and grease it with vegetable oil. Pour a portion of the dough and distribute it evenly over the entire surface. Then fry on both sides until a beautiful blush appears.
Ready-made lean pancakes can be served with both sweet and savory fillings. They will be equally tasty with tovrog, with sour cream, with honey, with jam or condensed milk, as well as with meat, mushrooms, and fish.
Take note of this recipe, it may come in handy someday.
As you can see, the recipes for making pancakes are quite simple, so you shouldn’t have any difficulties. If you wish, you can always change the recipe slightly to suit your needs. Especially when you have many options for preparing them.
Bon appetit!
Cooked by Magarita
Jan 29, 2021 Olga
There are several ways to make pancakes with holes. The fastest way is to make the most popular chemical reaction in cooking work for you - soda + acid. But when there is neither one nor the other, the only successful option to pamper your family with delicate pastries is to make pancakes with yeast. The recipe is simple, accompanied by photos and presented step by step. The only drawback is that you have to wait for the dough to mature. But the wait is completely worth it. The pancakes come out simply amazing - soft, lacy, rosy and elastic. Baking them is a real pleasure. I offer you 2 cooking options - based on water and milk. Note that by varying the amount of flour you can achieve different results. Thin beauties emerge from thin dough. Make the mixture thicker and you will get plump, delicious rounds.
“Quick” pancakes made with milk and yeast, thick and fluffy with holes: recipe
If you don’t have time to wait and want to quickly prepare hearty pancakes for breakfast or dinner, a recipe for “quick” pancake dough will come in handy. The recipe is based on milk and yeast, which will make the pancakes “tall”, fluffy and thick.
What you need to prepare:
- Milk – 0.5-0.6 l. (it’s better to use homemade cow’s or goat’s milk, but store-bought milk is also suitable).
- Dry tremors – 1 sachet in 10-11 g. (You can also use “live” yeast if you don’t have anything else).
- Sugar - a few tbsp. according to your preferences
- Flour – 300-400 gr. (look at the thickness of the mass, mix in parts).
- Starch – 1-1.5 tsp. (any: corn, potato)
- Egg – 2-3 pcs. (homemade is better)
- Vegetable oil – a few tbsp.
How to mix and fry:
- Pour yeast and 1-2 tablespoons of sugar into a bowl
- Pour some warm milk into the bowl and dissolve the yeast (fermentation process is necessary).
- During this time, thoroughly beat the egg with milk and the remaining ingredients (except flour).
- Then stir in the “dough” and add flour in small parts, achieving the required consistency.
- Fry as usual, brushing the pan with oil each time using a pastry brush.
Fluffy and dense pancakes
Recipe for thin kefir pancakes with holes
Not everyone who tried to cook thin ones with kefir managed to do it the first time. Let's try to bake delicious openwork pancakes according to a recipe that has one little secret and you will certainly succeed, even if you are a beginner.
The whole point is that kefir must be diluted with water, so we will add boiling water to the finished dough.
This nuance makes the dough more plastic and pliable. And, according to your desire, the pancakes can be made very thin or medium thick.
Ingredients:
They bake wonderfully, turn over perfectly and don’t tear at all, they look beautiful and appetizing.
Step by step recipe:
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Thick whey pancakes: how to cook?
Even thin and watery whey can serve as the basis for thick and delicious pancakes, just add a few important ingredients.
What do you need:
- Whey – 0.5-0.6 l. (homemade or purchased)
- Soda – 1 tsp. (without a slide, you don’t have to extinguish it, because whey also has acid).
- Sugar - a few tbsp.
- Eggs – 4-5 pcs. (homemade eggs are better for this recipe).
- Flour – 400-500 g (it must be sifted and poured in small parts).
- Vegetable oil – 2/3 cup
How to fry:
- Beat the eggs into the whey and beat thoroughly using a mixer (you can only use the yolks, beat the whites separately until foamy and then add).
- Add the rest of the ingredients, add the oil and little by little add the flour.
- Leave the mixture for 10-15 minutes and only then start frying.
- It is not necessary to grease the pan with oil every time.
On serum
French pancakes without yeast with milk
Pancakes are cooked and loved all over the world, so there are many variations of recipes for this dish. For example, in France, thin yeast-free pancakes made with milk, the recipe for which we will now look at, are called crepes.
Their difference is the large number of eggs in the composition, which is why they have greater elasticity. Melted butter is also added to the dough. The flour and fillings used for crepes are completely different, so the taste of the finished dish is sometimes quite unexpected.
Dough ingredients
- Chicken eggs – 3 pcs;
- Wheat flour – 80 g;
- Milk – 350 ml;
- Granulated sugar – 2 tbsp;
- Rock salt – 1 pinch;
- Butter – 60 g.
Products for filling
- Apples (sweet and sour) – 4 pcs.;
- Sugar (brown) – 100 g;
- Butter (ghee) - 60 g;
- Cinnamon (ground) - to taste;
- Cognac – 60 ml.
Baking French crepes with milk
Preparing the apple filling
Wash and peel the apples thoroughly, cut out the box with seeds. Cut the fruits into small cubes.
To make caramelized apples, the fruits must be quite strong, otherwise the sweet delicacy will disintegrate and have an unsightly appearance.
- Place a frying pan on the fire, add butter, followed by apples. Mix the fruits, sprinkle them with sugar and cinnamon. Mix everything again. Reduce heat, cover the pan with a lid and simmer the apples for 10 minutes.
- Then remove the lid, increase the heat and cook the apples until they become a beautiful caramel color. Set the finished apples aside and cool them.
How to make pancake dough without yeast using milk
- Sift the flour in advance, so it will be saturated with oxygen and the dough will become more airy.
- Add salt and granulated sugar to it and mix everything carefully with a whisk or mixer at low speed.
- Pour the milk into the dough in a thin stream, stirring everything immediately with a mixer.
- Melt the butter in a water bath in advance and pour it into the flour mixture. Beat in the eggs and bring the dough until smooth.
Bake and serve the crepes
- Fry the pancakes in a frying pan, spreading the batter in a thin layer over the hot surface. The finished baked goods are thin and golden on both sides.
- Wrap the caramelized apples in hot pancakes and serve before they cool. Be sure to brew aromatic coffee or delicious tea for pancakes.
As you can see, making pancakes with milk and without yeast is very easy. They come out different - thin, which are suitable for wrapping various fillings, and thick, which go well with sweet sauces, jams, preserves, honey and condensed milk.
Prepare and enjoy!
Thick pancakes without eggs: what is needed for the recipe?
For those who do not eat eggs or simply do not have them, you can also knead tasty and elastic dough for fluffy and thick pancakes.
What you will need:
- Flour – 300-350 gr. (necessarily sifted and only the highest grade).
- Starch – 1-1.5 tbsp. (it is this that will serve as the fastening component, instead of eggs).
- Slaked soda
- Vegetable oil – a few tbsp. (the dough should be greasy).
- Milk – 1.5 cups (watch the thickness)
- Sugar - a few tbsp
How to fry:
- Make the dough and let it sit (so that it becomes dense and pancakes do not like it).
- Baking soda will make the dough fluffy (quench with vinegar or lemon juice).
- You should fry, greasing the pan with oil so that the dough does not stick to it.
No eggs
Thick pancakes on water: features of dough preparation
If you don't have milk, plain water will also work for kneading the dough.
What you will need:
- Flour – 300-350 gr. (necessarily sifted and only the highest grade).
- Starch – 1-1.5 tbsp. (it is this that will serve as the fastening component, instead of eggs).
- Slaked soda
- Egg – 1-3 pcs. (homemade ones are better)
- Vegetable oil – a few tbsp. (the dough should be greasy).
- Milk – 1.5 cups (watch the thickness)
- Sugar - a few tbsp
SECRET: In order for the dough to be thick and dense (this is exactly what is necessary for thick pancakes), knead it in hot water (boiling water). To prevent the flour from forming lumps, the dough must be quickly “beat” with a whisk. You should fry pancakes as usual; if the pan is not Teflon, it is recommended to grease it with oil each time.
On the water
Thick semolina pancakes: an old recipe for fatty thick pancakes
This ingredient, unusual for dough, will allow your pancakes to become “obedient”. As a result, they will easily spill and turn over in the pan.
What you will need:
- Milk – 200 ml. (plus or minus 50 ml - check the thickness).
- Semolina – 100 gr. (approximately)
- Eggs – 1-2 pcs. (domestic)
- Sugar - a few tbsp.
- Flour – 4-5 tbsp. (make sure the mixture is not too thick).
- Oil - a few tbsp.
IMPORTANT: After kneading such a mass, you should let it sit for some time (up to half an hour). During this time, the semolina will swell and the dough will become dense. If it gets too thick, just add milk. Fry “thick” semolina pancakes as usual.
Semolina pancakes
Thick custard pancakes with kefir: how to cook?
Choux pancake dough is ideal for fluffy and thick pancakes.
What you will need:
- Kefir – 500-600 ml. (home or store)
- Eggs – 2-3 pcs. (domestic)
- Sugar - a few tbsp.
- Slaked soda
- Milk – 1-1.5 tbsp (can be replaced with water)
- Starch – 1-1.5 tsp. (for dough density)
- Vegetable oil - a few tbsp.
How to make and fry:
- Heat the milk (water) over a fire, but do not bring it to a boil (37-40 degrees).
- Beat in the eggs and, whisking quickly with a whisk, make the dough.
- Gradually add flour, but do not stop whisking
- Add starch, butter and kefir
- Remove from heat and add baking soda (you can substitute baking powder).
- You can start frying right away; grease the pan with oil before each pancake.
Custard
Yeast pancakes with milk without eggs
Light, lean, water-based flatbreads, no eggs, with a little butter and a handful of flour. Honey, if desired, can be replaced with sugar, or completely avoided. They amaze with their delicate texture and pleasant rich aroma.
Recipe for thin pancakes without eggs using yeast
To obtain tender and soft products, it is important to activate the fungi well so that the dough mass forms a fluffy cap.
What is necessary:
- 250 ml water;
- 250 ml milk;
- 200 g wheat flour;
- 30 ml vegetable oil;
- 7 g yeast,
- 30 g honey;
- salt
How to cook:
If you replace honey with sugar, 1-2 tablespoons will be enough. Pour warm water into a bowl and dissolve the yeast. Add honey, salt. Add flour, stirring constantly with a whisk. Cover with a plastic bag and leave in a warm place to rise, about 30 minutes.
The fungi are quickly activated and the test mass will increase in volume. Pour in warm milk and vegetable oil. Mix. Bake in a well-heated frying pan, greased with oil. Until golden brown on both sides.
Recipe 2. Yeast pancakes without eggs with applesauce
Eggs in the dough act as a leavening agent, especially when beaten. In their absence, the dough becomes hard. With this kneading method, yeast and applesauce give the dough a fluffy and delicate structure.
Apples contain pectins, which accelerate the process of activation of fungi. Baked goods with pectin are fluffier and more porous. Doesn't go stale for a long time.
Ingredients:
- 1 cup flour;
- 500 ml milk;
- 250 ml water;
- 10 g yeast;
- 15 -20 g applesauce;
- 1-2 tablespoons sugar.
How to cook:
Dissolve the yeast in warm water with sugar. Wait for them to activate. Add flour, warmed milk and applesauce to them. Mix well. Leave for 60 minutes. Bake the products in a heated frying pan, greased with oil. The baked goods are soft, fluffy and light.
