Pancakes are a very respected dish for both children and adults. No one will refuse a pancake with your favorite filling or "spread"! However, many housewives are reluctant to take them, after long requests from the family, and only when their stove is “laid” - at Shrovetide. And all because they poorly imagine how to cook thin pancakes in milk, as a result of which they turn out either thick or loose or even stick to the pan, giving the cook only grief. That the first pancake should be lumpy, people are still ready to come to terms, but when they "clump" one after another - it's just a disgrace! In our article, we offer several recipes that make delicious thin thin pancakes in milk, and discover the secrets of their preparation. Once having mastered the process and choosing the method that suits you best, you will delight your loved ones very often.
Secrets of Pancake
So, you intend to get delicate and thin pancakes with milk. The recipe may differ from others in the presence of some additional components, but this is not so important: the main thing is to know certain tricks. And here is what they are:
- Flour must be sifted necessarily. Do not be lazy to do it! In the process of passing through a sieve, it gains air, and as a result, pancakes are more elastic, tender and with holes.
- The list of products most often includes eggs. But it is worth considering: the more eggs you put in the dough, the easier it will be to turn the pancake without tearing it; but openwork will significantly decrease, and the pancake will come out thicker.
- Many add sour cream for splendor. Pancakes are really very tender, but you won’t get subtlety with this ingredient.
- Beat the dough carefully, but not for too long. If you use a mixer, choose a slow mode, otherwise the dough will be like rubber.
- Not fully repaid soda gives pancakes an unpleasant aftertaste, and the dough will spread worse - thin pancakes in milk will not work for you.
- Excess sugar will lead to burning edges and brittleness of the pancake itself.
- It is necessary to distribute the dough in a pan quickly, otherwise in some place the pancake will turn out to be thick.
- The first side should be fried well so that when turning the pancake does not tear.
- Before frying, a dry skillet is calcined with coarse salt. You can’t wash it after that - just grate the salt, you can use a dry clean towel. The first pancake will be brackish, but there will be no sticking.
Now go directly to the recipes.
Classic thin pancakes
A liter of milk is slightly warmed up. Sugar is poured into it (three spoons, with or without a slide - at your discretion, given how you will fill them later), a little salt, a little quenched soda (by the way, quench it more deliciously with lemon juice), vegetable oil is poured (two spoons) and three eggs are driven in. All this is diligently, but without undue zeal, whisked, flour in the amount of three glasses is added, and the dough is kneaded. Lumps should not be! A frying pan is heated, under the first instance it is smeared with a piece of butter or lard, and thin pancakes are baked in milk. For the next little things, you do not need to grease the pan - the oil contained in the dough will not allow them to stick. Ready pancakes are placed on a plate and moistened with melted butter.
Milk and yogurt pancakes
Yogurt for them is taken natural, in equal amounts with milk - a quarter liter. First, two eggs are beaten with a pinch of salt and three tablespoons of sugar, then milk is poured. Everything is mixed up. Pouring yogurt, mix. Flour is poured in - two glasses, it is necessary to sift it first. Beating continues until completely homogeneous. A teaspoon of baking powder is added; stirring is prohibited at this stage. A full glass of boiling water is immediately poured, and the dough quickly and vigorously whips. Thin pancakes are baked on milk and yogurt in the same way as on any other basis. The result is openwork, ruddy and very tasty.
Pancakes with starch milk
Those who used this method assure that it allows you to bake extremely thin pancakes in milk. The recipe differs not only in the composition of the products, but also in the sequence of their introduction. First, flour (150 g), starch (100 g), sugar (2 tablespoons) and salt (half a teaspoon) are mixed. Four eggs are driven into the bowl, the workpiece is kneaded, and half a liter of warm milk is gradually poured. Knead until all lumps are eliminated, melted butter (two tablespoons) is added and finally mixed. Half an hour the dough should be infused. And proceed to baking.
If you use starch
This component requires some additional measures. Since starch is insoluble, to make successful thin pancakes on milk with its use, the dough must be regularly mixed, otherwise it will settle. Those who cook pancakes according to this recipe for the first time are sometimes confused by the liquidity of the dough, and they begin to add flour or starch. It's too much! The ratio is clearly verified, and an increase in the number of some ingredients leads to the fact that not thin pancakes in milk will be obtained at all, but very thick, and rather dry. The minimum thickness of the pancakes leads to easy tearing, so they should be turned over only with good baking of the first side.
Do without eggs
On fasting days, when the family plaintively looks into the eyes of the “delicious” one, the housewives think about how to cook thin pancakes with milk, but without eggs, children are allowed milk, but it is better to abstain from eggs. No problem! We proceed as follows. We mix two and a half glasses of flour, three tablespoons of sugar, half a teaspoon of salt and quenched soda and pour half a liter of milk. Knead, pour a couple of tablespoons of vegetable oil and after the onset of uniformity add half a liter of boiled milk. When we knead to an even "bezkomochny" state, you can start baking.
Creative approach
What kind of tricks do the housewives go to, trying to get thin pancakes in milk! And their ideas are very successful. Quickly and conveniently use for the preparation of an ordinary one and a half liter plastic bottle. Through a funnel, all components are laid in it: half a liter of milk, 3 tablespoons of sunflower oil and sugar, two eggs, salt and a full glass of flour. The bottle spins, and "dancing with a tambourine" begins: it shakes like a rattle. Maybe this process will require more physical effort than using a mixer, but distributing the dough in a frying pan is very convenient, and kitchen surfaces are free from splatter of dough. If you still have any lumps, they simply strain themselves with a strainer.
Yeast pancakes
Many people do not like or do not know how to work with yeast. However, thin pancakes with yeast in milk are considered the most “correct” ones. So get together with courage and try to cook just them. In the end, it’s not so difficult. To get started, let's look at a simple recipe in which dry yeast is involved . A small pack of seven grams is poured into warm milk (half a liter) and briefly left to swell. Then sugar is poured (to taste), a little salt, an egg is driven in, a spoonful of sunflower oil is poured in and a half cup of flour is poured. All this is thoroughly kneaded, covered with a towel and left for half an hour to part. Then the dough is kneaded again, and thin pancakes are baked in milk (photo). You should try the first instance: yeast gives the test acidity, so you may need to add sugar.
Cream milk
Also yeast pancakes, but the recipe is more complicated for those who already feel confident enough in this area. Fresh yeast is taken - 20 grams. They are laid in half a liter of warm milk, into which three flours are sprinkled. The liquid is mixed and put in heat for a couple of hours. When the plentiful foam rises, four yolks are introduced into the bowl, the rest of the flour (its total mass is 300 grams), another glass of milk and a pinch of salt. Separately, whip half a glass of cream with the remaining proteins. Both masses are combined and kneaded. After half an hour of "rest" you can start to fry thin pancakes in milk. So openwork they are obtained only by yeast.
Sour milk for dough
As a basis for pancakes, a variety of liquids are used: water, kefir, whey and even beer. Not all of them are suitable for obtaining a subtle result. On the same kefir, rather large pancakes are obtained. But to bake thin pancakes on sour milk is quite possible. But again, yeast will be needed, this time again dry. A teaspoon of yeast is poured into a bowl with half a glass of flour, two tablespoons of sugar and a little salt. A glass of sour milk is heated to the warmth of a human hand, poured into a container, the mass is stirred and “covered” for half an hour. When the yeast has dissolved, two beaten eggs are poured into the bowl, the contents of the bowl are mixed and flour is poured - three quarters of a glass. Very hot water is added in a thin stream (two-thirds of a faceted glass), the dough is mixed, covered again and left for a third of an hour to settle. The final touch: two tablespoons of oil are poured (both melted and vegetable are suitable), and after final mixing, you can start baking.
We add that people who appreciate the advantage of starch for thin pancakes, in this dough are advised to add a spoonful of this substance. But if you don’t want to, you can do without it, you will get thin pancakes with sour milk.
What do pancakes eat with?
By the way, this question should be thought out in advance - with what you are going to submit them. Because it is one thing to spread them with jam, and another - caviar. If you are going to make both a sweet and unsweetened option, it is better to divide the dough in half before adding sugar and pour a different amount into the bowls. Not everyone, you see, will like a sweetish dough in combination with, say, fried minced meat. But both the husband and the children will equally want to try your thin pancakes in milk (with a photo the recipe shows how delicious they can be). So take care of their taste pleasure at the stage of kneading the dough. And it turns out that the pancakes are thin, delicate and beautiful, and someone from the family looks at them with longing.