In anticipation Maslenitsa week Every housewife plans to bake pancakes for her family and friends and have a lot of fun before the start of Lent. Therefore, recipes for pancake dough are extremely relevant so that you end up with delicious and rosy pancakes.
In addition, they remain popular Lenten recipes pancake dough, such as pancakes without eggs, pancakes with water, pancakes with yeast. After all, even during Lent you can pamper yourself with delicious pancakes, for example with mushrooms, or with potatoes.
Read also:
Recipes for savory pancake filling. Filling for pancakes from mushrooms, liver, cheese, eggs, cabbage, chicken, ham, sausage. The most delicious pancakes with filling from Home Restaurant!
However, we will talk about fillings for pancakes in another article, but today I bring to your attention proven recipes for pancake dough, which are used by more than one housewife, and the result is always the same - delicious!
Little cooking secrets delicious pancakes:
1. Add liquid to pancake batter while hot to increase the stickiness of the flour.
2. To make the pancakes tasty and beautiful, let the sifted flour sit for a while, do not use it immediately.
3. Salt and sugar should be added exactly according to the recipe. Over-salted dough does not ferment well, and the pancake turns out pale. Excess sugar makes the dough hard.
Read also:
4. If pancake flour is diluted in salted water, there will be no lumps in the dough.
5. The frying pan for frying pancakes should first be sprinkled with salt, then wiped with a napkin, only after that add oil and dough.
6. It is convenient to fry pancakes in 2 frying pans when the third one is on low heat. You need to put pancakes in it and grease it with heated butter. It is advisable to turn the stack over from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.
7. If the pancake breaks when turning over, you need to add flour and an egg to the dough.
8. To warm up the pancakes, cover the stack with foil and place in a preheated oven at 140 degrees. to the upper level for 10-15 minutes.
9. Very often it is not possible to eat all the baked pancakes at once. And the next day they are no longer so tasty and fresh.
In order to give freshness to yesterday's pancakes, you need to sprinkle a little sugar on one side (the inside) of each pancake, roll it into four, place it on a lightly greased baking tray (mold) or covered with baking paper and leave for 4-5 minutes. into an oven preheated to high.
Be careful not to burn. The result is delicious, crispy, caramel-like pancakes on your table! Even tastier than freshly baked.
Ingredients:
Preparation:
In order to prepare the pancake dough, you need to beat the eggs with flour.
Continuing to beat, add milk and vegetable oil.
Let the dough stand for 30 minutes so that the bubbles settle and all the ingredients become friends with each other.
Bake pancakes in a not very hot frying pan, preferably a Teflon one.
Ingredients:
Preparation:
It is convenient to prepare pancake dough with milk in a blender - then there will be no problems with lumps.
To do this, add all the ingredients for pancakes with milk into a blender and beat the dough until smooth. After this, pour the pancake batter into a bowl and fry the pancakes on both sides.
If you don’t have a blender, then the sequence of steps for preparing dough for pancakes with milk is as follows: Break the eggs into a bowl, add sugar, salt and mix.
First you need to gradually add flour and mix. And after that, gradually add milk to the pancake dough and mix well.
After adding flour and milk to the dough, add vegetable oil, preferably refined.
Ingredients:
Preparation:
To prepare this simple recipe we need a deep bowl where we need to pour water, break a couple of eggs, add salt and sugar, and then mix everything well.
Before adding flour, it is better to sift it through a sieve, then add it to the dough in small portions, stirring it constantly so that lumps do not form. If you use a mixer to knead the dough, you can pour out the flour all at once.
In already ready dough add vegetable oil so that the pancakes do not stick and turn over easily. The dough should be quite liquid in consistency, reminiscent of low-fat sour cream; if the dough is too thick, add a little more water.
You need to bake pancakes on a well-heated pancake maker or frying pan for about 20 seconds on each side.
Ready-made pancakes can be greased with butter, so they will remain soft for a longer time and acquire a more golden color.
How to make chocolate pancakes with orange sauce you can look
Ingredients:
Preparation:
To mix the dough for pancakes with kefir, take a deep bowl, pour all the kefir into it, break the eggs, add salt and sugar, then mix everything thoroughly until smooth.
Add flour, pre-sifted through a sieve, into the dough in small portions, stirring it constantly so that lumps do not form in it. When the dough is kneaded, add half a teaspoon of soda to it and mix again.
The dough should turn out quite liquid so that the pancakes are thin; if the dough turns out thick, then add a little more kefir to it.
Before baking, you can add a little vegetable oil to the dough, then the pan will not need to be greased, and the pancakes will not stick to it anyway.
You need to bake pancakes in a well-heated frying pan or pancake maker, for 20-25 seconds on each side. It is better to grease the finished pancakes with butter so that they do not dry out and remain juicy and tasty for a long time.
Ingredients:
Preparation:
Combine eggs with sugar and salt, beat thoroughly.
The amount of sugar is selected optimally for a neutral taste, because... Yeast loves it very much and in the end it will not be sweet.
Add the remaining ingredients and mix well so that there are no lumps and the mass becomes homogeneous.
You need 200 ml of water (in addition to milk).
Place the dough in a warm, wind-free place for about 50-60 minutes.
When the dough has doubled in volume, stir it to release the air and let it rise again.
Now there is no need to interfere with it under any circumstances!!! You need to preserve all the bubbles that are in the dough, so now you need to handle it as carefully as possible.
Preheat the frying pan and lightly grease it with oil. Fry the pancakes on both sides until golden brown.
Ingredients:
Preparation:
Very interesting and light in taste.
And of course oatmeal much more forgiving on the waist than wheat.
It’s very tasty if you fill these pancakes with cottage cheese and raisins.
Grind the oatmeal into flour, maybe a little coarser, so that you get something like bran.
Add the egg to the milk and stir gently with a fork. There's also sugar, salt and vanillin.
Gradually pour the milk into the flour, mixing the dough thoroughly. Add plant. oil.
If the dough seems a little thick, you can add more milk to make a thin dough.
First heat the pan to maximum, and then put it on medium heat and fry the pancakes.
Ingredients:
Preparation:
Pour 1.5 cups of milk into a deep container, add a pinch of salt, three tbsp. spoons of sugar and mix.
Then, continuing to stir, gradually add all the flour. The result is a thick dough. Knead the dough well so that there are no lumps.
After this, add the remaining milk and stir. This way we get pancake dough of the right consistency and, most importantly, without lumps.
When the dough is ready, add 2 tbsp. spoons of vegetable oil. The dough will not burn and will become more elastic.
Now all that's left is to fry the pancakes. To do this, heat a frying pan and grease it lightly with vegetable oil. A pancake frying pan is best suited for making pancakes; it has a thin bottom and small size; pancakes cook very quickly.
If you don't have a pancake pan, use any pan you have in the house.
Pour the dough into a heated frying pan with a ladle and distribute it evenly over the frying pan, turning the frying pan in a circle.
When the pancake is fried around the edges, turn it over with a spatula to the other side. It is very convenient to flip pancakes with two spatulas at the same time. Approximately fry the pancake on each side for 3 minutes.
Place the finished pancakes on a plate, grease each pancake with butter. Butter makes pancakes softer. And, given that we are preparing pancakes without eggs, it will allow the pancakes to remain soft and not get stale.
You can serve pancakes with various delicacies, such as honey, jam or sour cream.
How to cook pancakes from corn flour you can look
Ingredients:
Preparation:
Pour water into a bowl.
Add salt, sugar, lightly beaten eggs and flour.
Beat the dough with a mixer (save time and protect yourself from troubles in the form of undissolved lumps of flour).
If you are used to doing everything with your hands, then the order is slightly different: slowly add water to flour, eggs, salt and sugar and mix thoroughly, breaking up even the smallest lumps.
Add a little vegetable oil (1-2 tablespoons) to the finished dough.
Fry the pancakes in a well-heated frying pan over medium heat.
Before each “new” pancake, grease the frying pan with vegetable oil (you can use a piece of lard “put on” a fork).
Pancake batter recipes
5 (100%) 3 votesIf you liked the recipe, put stars ⭐⭐⭐⭐⭐, share on social networks or write a comment with a photo report of the dish you prepared. Your reviews are the best reward for me 💖💖💖!
Everyone loves to eat pancakes, but to cook... The housewife needs to work hard to make a truly tasty and beautiful dish. To pancakes came out perfect, pay attention to a few important points. Follow these rules for making pancakes, and you will definitely succeed!
Add flour gradually so that there are no lumps; under no circumstances pour too much flour into the dough at once. When the eggs are mixed with flour into a fairly thick dough, you can add milk. There will definitely be no lumps!
© DepositPhotos
© DepositPhotos
© DepositPhotos
© DepositPhotos
© DepositPhotos
© DepositPhotos
© DepositPhotos
On the eve of Maslenitsa, I want to tell you the secrets of making delicious pancakes. And give some important advice (from my own experience as a housewife) so that the pancakes always turn out tasty, thin, and do not tear during baking - in a word, ideal. If you follow all the recommendations, you can be sure: only the most delicious pancakes will always be on your table, as they say: to lick your fingers.
We will prepare thin pancakes and, as we cook, we will give secrets and tips for young housewives.
1. Combine flour and starch in a deep bowl.
Tip: it is necessary to stir the dough before each successive pancake, since starch does not dissolve in milk and this causes separation.
2. Add sugar and salt. Beat in the eggs. Beat everything thoroughly with a mixer.
Secret 1. Sugar affects the elasticity of the dough: it is better when there is less of it.
Tip: if you make pancakes with unsweetened filling- It’s better not to add sugar at all.
3. Without stopping whipping, pour in warm milk in a thin stream.
Tip: Use all ingredients at room temperature.
4. Add oil.
Secret 2. Sunflower oil added to the dough prevents pancakes from sticking to the pan, which is very important when baking thin lacy pancakes.
Tip: be sure to add at least 2 tablespoons of vegetable oil to the dough (more is possible, here, as in that saying, you can’t spoil pancakes with oil).
5. Stir and leave in a warm place for at least 20 minutes.
Secret 3. You can bake pancakes only from “real” dough: all the lumps will melt and the gluten will set - this way the dough will become completely homogeneous and elastic.
Advice: ready-made dough let it sit for a while room temperature for at least 20 minutes, stirring occasionally during this time.
6. The dough should be liquid.
Secret 4. The dough for thin openwork pancakes made with milk (so that they fit into a hole) is quite liquid, more like water.
Advice: don’t try to make it thicker, the most important thing here is to strictly follow the recipe.
7. Bake in a hot frying pan: before baking the first pancake, it should be so hot that it starts to smoke.
Secret 5. It is very important to choose the right temperature regime: pancakes should fry quickly.
Secret 6. A properly selected frying pan is an important component for happy baking pancakes
Tip: the pancake pan must be personal - it cannot be used for cooking other dishes. After baking, it is advisable not to wash it, just wipe it with a dry, clean cloth (under this operating condition, the pancakes will not stick). Another important fact: know which pans are suitable for pancakes. In the first place, of course, are cast iron ones - those that were left over from grandmothers (I specifically found one at a flea market from my grandmothers and bought them), new ones are no longer the same. In second place are pancake makers: you can make several pancakes at once, or you can bake one pancake. But I don’t recommend using Teflon or non-stick coatings - for some reason, even the taste of the pancakes becomes worse. But if there are simply no others, then do not forget to grease it with oil before baking, otherwise the pancakes will burn.
Advice: it is better to take a frying pan for frying pancakes, especially thin ones, with a small diameter (less than 20 centimeters): the smaller the frying pan, the fewer problems.
Tip: before baking the first pancake, heat the vegetable oil in a frying pan (the surface should be covered with it by about 1-1.5 centimeters) until smoke appears, then drain the oil - and you can start frying. The oil will “seal” all the unevenness and scratches in the pan, the pancakes will not stick.
Tip: for thin pancakes It is necessary to grease the pan - this is how they turn out openwork, with holes. I suggest using a piece of fresh lard for these purposes: it’s quick to spread, and the taste of the pancakes is incomparable.
8. We take the dough into a ladle and distribute it over the bottom of the pan in a thin layer (don’t forget - we are baking thin pancakes). If you pour more dough, it will be difficult to turn the pancake over without tearing it, and it will take a long time to bake.
Tip: To get an idea of how much batter your pan needs, add more, wait a few seconds for it to set, and pour the rest back. The first pancake, of course, will not turn out very beautiful, but you will understand how much dough you need to pour for a beautiful thin pancake.
9. When one side is fried, turn the pancake over.
Secret 7. It is important that the pancake is fried so that it can be easily turned over without tearing.
Tip: focus on the edges of the pancake (they should dry out and lag behind the edges of the pan) and on the surface of the pancake - holes appear and the dough seems to “grab” on top, becoming matte.
Secret 8. Thin pancakes with starch have a lighter structure and therefore tear more often during baking: you need to turn them over very carefully.
Tip: use a knife or spatula to separate the edges of the pancake from the pan, and only then pick it up with your hands and turn it over.
10. Remove the finished pancake from the pan and pour in the next portion.
Tip: brush each hot pancake with melted butter to enhance the flavor.
Baking recipe thin pancakes you can take any - on our website “Very tasty” is waiting for you large selection to Maslenitsa. The most important thing is to follow the tips and recommendations exactly.
That seems to be all the advice - secrets for baking thin pancakes. If you have any questions, write, I will be happy to answer. And remember: everything will work out. I, too, was once a young novice housewife. It’s impossible to count how many pancakes ended up “lumpy” in the trash can. Through trial and error, I found the ideal option for baking pancakes, which I am sharing with you. Remember: it is always better to learn from the mistakes of others than from your own. And, in conclusion, the most important advice - cook with love and a great mood - then any dish will turn out.
Well, the secrets of making pancakes have been revealed. So let's try to bake it as soon as possible!
12 Secrets of making delicious pancakes - How to cook and bake delicious pancakes? Secrets from the chef. Who doesn't love delicious pancakes? And even with with different fillings? And on Maslenitsa, God himself ordered to bake pancakes and eat them! But how can a young housewife cook delicious pancakes? My own experience is not enough, so the women's magazine site ForLove.com.ua suggests that before preparing pancakes, you get acquainted with the most important secrets of preparing and baking pancakes, as well as read the most best recipes preparing delicious pancakes and pancakes not only for Maslenitsa, but in general for the table any day. Let's start with the secrets of making pancakes. After all, even an experienced housewife does not always know how to properly and tasty cook thin pancakes or pancakes with kefir, pancakes with milk or yeast pancakes, regular pancakes or sour pancakes, buckwheat pancakes or classic pancakes, stuffed pancakes or thick pancakes, pancakes, pancakes, pancakes, pancakes... Secret of making delicious pancakes No. 1: Be sure to sift the flour for pancakes, even if you are sure that it is absolutely clean - sifting loosens the flour with air, and then the dough becomes soft and fluffy. You need to sift the flour immediately at the time of preparing the pancakes, but not ahead of time. Secret of making delicious pancakes No. 2: When preparing pancakes, you can use only fresh eggs, and before adding the eggs to the dough, they must be beaten well. Secret of making delicious pancakes No. 3: Salt and sugar for making pancakes and pancakes... are dissolved, stirring, in a separate bowl, then the liquid must be strained through a sieve so that pieces of undissolved salt and grains of sugar do not get into the dough and spoil its structure. And only the already strained liquid with sugar and salt dissolved in it is poured into the pancake dough. Secret of making delicious pancakes No. 4: Often pancakes do not turn out because the sequence and a certain order of actions when preparing pancakes are not followed. In order for the pancakes to turn out “correctly” - tasty and beautiful, you should never pour freshly sifted flour into the liquid mixture! First, you need to mix the liquid ingredients of the pancake dough in one pan (at the same time, do not forget that we dissolve salt and sugar separately and then filter), then you need to pour the required amount of sifted flour into another pan, and then, in a thin stream, slowly, continuously While stirring the dough, you need to pour the liquid consistency into the pan with flour. Secret to making delicious pancakes No. 5: To make really tasty pancakes, you should know that egg yolks for the dough are prepared separately from the egg whites. Not all sugar and salt should be diluted with water, but only part of them, or only salt should be dissolved in water. Both the yolks and whites must be beaten or simply ground very well with sugar. It is advisable to beat the whites well with a mixer. After this, the yolks mashed with sugar are first (!) added to the pancake dough, the dough is mixed, beaten a little, and only then whipped whites are added to the pancake dough! This is how the dough for delicious pancakes is prepared. Secret of making delicious pancakes No. 6: Good recipe Making pancakes and pancakes involves adding a certain amount of butter or vegetable oil to the pancake dough. Just add it to the dough after adding flour and the final kneading of the dough - at the very end. Otherwise, the dough will turn out dense, too elastic and tasteless. And you need to add oil - in moderation, but no more. Secret to making delicious pancakes No. 7: To bake sweet pancakes, you can add more sugar to the dough (to get thin pale pancakes you need less sugar, but due to too much sugar, pancakes can burn), and when adding soda to the dough, you must take a little of it and quench it with liquid citric acid, previously dissolved in water, or you can quench soda acetic acid in the ratio - a quarter teaspoon of soda and a couple of drops of vinegar (the soda should completely dissolve). The most delicious yeast pancakes are obtained if the dough is mixed with milk, and the most fluffy - if yeast dough mixed with water. Yeast pancake dough cannot be mixed as usual unleavened dough for pancakes. For yeast pancakes to turn out well, it is advisable that the dough rises 2-3 times. If the dough has not “fermented”, the pancakes will be dense and tasteless, and if the yeast dough has fermented, then they will be inexpressive, pale and with an unpleasant sourness. When preparing pancakes sour milk or kefir, soda must be quenched with acid in a separate bowl and added to the pancake dough immediately before adding flour. Secret to making delicious pancakes No. 8: To make delicious pancakes and pancakes, it is advisable to beat the pancake batter a little, but not too much. To prepare yeast pancakes, it is important to be able to catch the moment when the dough has already risen, but has not yet “fallen” - then they need to be baked. Secret of preparing delicious pancakes No. 9: To obtain rosy, tasty pancakes and pancakes, you need to heat an iron frying pan well, preferably with a thin bottom or a cast iron frying pan with a thick bottom, or an ordinary modern frying pan with a non-stick coating. It is advisable to thoroughly heat the pancake pan over high heat before baking pancakes, or even better, heat it with coarse table salt, shaking it regularly in the pan. After calcining the pan with salt, you do not need to wash it - just wipe it with a clean, dry cloth. It is important that only pancakes are cooked in the pancake pan, and that it is stored in a separate, clean place, because washing the pancake pan is not advisable. Some people prefer to grease the pan with lard the old fashioned way - but this is not an acquired taste. It is best to grease the bottom of the frying pan with butter, but if it is in short supply, then refined sunflower oil will do. You can turn the pancakes with a fork, a special elongated fork-pot holder from the cutlery set, or a wooden spatula. Secret to making delicious pancakes No. 10: Use a small ladle to pour the batter into the frying pan - and only add a little bit of batter so that the pancakes don’t turn out too thick and clumsy. When pouring the dough into the frying pan, hold the ladle in one hand and the frying pan in the other. Moreover, the dough must be poured onto the hot surface of the frying pan quickly, and turning the frying pan back and forth so that the dough is quickly and evenly distributed over the surface of the frying pan. Fry the pancakes over good, but not excessive, heat for 30 seconds - one side of the pancake. When turning the pancake, it should easily separate from the surface of the frying pan, and you need to determine the moment when the pancake can already be turned over by the following signs - the appearance of bubbles in the baked pancake and the edges of the pancake acquiring a brownish tint. Secret of making delicious pancakes No. 11: Baked pancakes should be placed on one plate of suitable diameter, and the layers between the pancakes should be greased with butter, and the top of the pancake mound should be covered with a clean towel so that the pancakes breathe, but do not cool down. Secret of making delicious pancakes No. 12: Pancakes can be formed into triangles, wrapped in tubes, handkerchiefs. Pancakes can and should be stuffed with different fillings and minced meats - mushrooms and onions, minced meat with onions, stuffed with chopped herbs and eggs, sweet cottage cheese with raisins. Also, children and adults love to devour pancakes on both cheeks with various jams, jam, honey, condensed milk, chocolate butter, and sour cream. And the most main secret delicious pancakes - pancakes should be eaten immediately after they are prepared, as they say - “hot, hot!” Following the simple rules for preparing delicious pancakes, the Maslenitsa holiday will delight you and your loved ones with only the most delicious and beautiful pancake “suns”. And may all your pancakes on Maslenitsa be delicious and not a single one “lumpy”! Author: Tatyana Laptishcheva
Carnival is a revered and cheerful holiday that has been widely celebrated by our ancestors from time immemorial. Farewell to winter and welcome to spring were noisy, with folk festivities and an obligatory attribute of the holiday - delicious aromatic pancakes. In ancient times, when there were no pancakes, our ancestors baked round flat cakes that symbolized the Sun, which gives life and strength to all living things. Our ancestors believed that together with the pancake they would eat a piece of the sun's warmth and power.
How to properly prepare this symbolic piece of the sun?
-Be sure to sift the flour for pancakes, sifting saturates the flour with air, so the dough becomes soft and fluffy. You need to sift the flour immediately at the time of preparing the pancakes, but not ahead of time.
-When preparing pancakes, you can only use fresh eggs, and before adding eggs to the dough, they must be beaten well.
-Salt and sugar for making pancakes are dissolved, stirring, in a separate bowl, then the liquid must be strained through a sieve so that pieces of undissolved salt and grains of sugar do not get into the dough and spoil its structure. And only the already strained liquid with sugar and salt dissolved in it is poured into the pancake dough.
-Often pancakes don’t turn out well because the sequence and specific order of actions when preparing them are not followed. In order for the pancakes to turn out “correctly” - tasty and beautiful, under no circumstances should you pour freshly sifted flour into the liquid mixture! First, you need to mix the liquid ingredients of the pancake dough in one pan, then you need to pour the required amount of sifted flour into another pan, and then, in a thin stream, slowly, continuously stirring the dough, you need to pour the liquid consistency into the pan with flour.
-To make truly delicious pancakes, you should know that the egg yolks for the dough are prepared separately from the egg whites. Not all sugar and salt should be diluted with water, but only part of them, or only salt should be dissolved in water. Both the yolks and whites must be beaten or simply ground very well with sugar. It is advisable to beat the whites well with a mixer.
After this, the yolks mashed with sugar are first added to the pancake dough, the dough is mixed, beaten a little, and only then the whipped whites are added to the pancake dough! This is how the dough for delicious pancakes is prepared.
-A good recipe for making pancakes and pancakes involves adding a certain amount of butter or vegetable oil to the pancake dough.
You just need to add it at the very end. Otherwise, the dough will turn out dense, too elastic and tasteless.
-To get golden, delicious pancakes, you need to warm up an iron frying pan (preferably with a thin bottom) or a cast-iron frying pan with a thick bottom, or a regular modern frying pan with a non-stick coating.
It is advisable to thoroughly heat the frying pan over high heat before baking pancakes, or even better, heat it with coarse table salt, shaking it regularly. After calcination, you do not need to wash the pan - just wipe it with a clean, dry cloth.
-It is best to grease the bottom of the frying pan with butter; you can turn the pancake over with a fork or a wooden spatula.
-Pour the batter into the pan a little at a time, using a small ladle, so that the pancakes do not turn out too thick.
When pouring the dough into the frying pan, hold the ladle in one hand and the frying pan in the other. We do this quickly, turning the pan back and forth so that the dough is evenly distributed over the hot surface of the pan.
-Fry the pancakes over good, but not excessive heat, for 30 seconds - one side of the pancake. When turning the pancake, it should easily separate from the surface of the frying pan, and you can determine the moment when the pancake can already be turned over by the following signs: the appearance of bubbles in the baked pancake and the edges of the pancake acquiring a brownish tint.
-Baked pancakes should be placed on one plate, suitable in diameter, and the layers between the pancakes should be greased with butter, and the pancake slide on top should be covered with a clean towel so that the pancakes can breathe, but at the same time do not cool down.
Openwork pancakes
