Pancakes are a Russian dish. True, similar dishes are also found abroad. After all, it was not only in Russia that they could think of making such interesting products. In countries where there are no pancakes, people sometimes fry pancakes. And when they see pancakes, they are surprised at the beauty and subtleties of flour cakes. In addition, the products are soft, fragrant and very pleasant to the taste.
Pancakes at home
How to make pancakes in milk at home? All that is required from the dishes is a small saucepan, spoon, ladle and ordinary pan with a thick bottom. And also a flat plate, where the finished products are laid out.
Any pan is suitable for pancakes, if only the bottom is not thin, like in stainless steel pans. Some housewives start a special frying pan for pancakes, on which other dishes are not cooked. Such diligence is not necessary at all. The most important condition for the frying process to start successfully, that is, that the dough does not start to stick and the first pancake does not turn out to be lumpy, is the presence of a very clean frying pan.
The frying utensils must not only be washed well, using a metal washcloth if necessary, but also kept on high heat until the first smoke from the combustion of residues strongly adhering and darkened by heating of the food appears. Only after the pan is slightly raised can you add oil for frying.
The first pancake is lumpy
The first pancake for novice housewives is often lumpy: either the pan was not calcined, or the dough turned out too liquid. Some ingredients stick to the pan more than others. For example, it’s more difficult to fry pancakes cooked on pure kefir. Cottage cheese generally sticks well to any dishes when heated. Therefore, cheesecakes always roll in flour or semolina so that the dairy product does not come into contact with the surface of the pan.
We often say “the first pancake is lumpy,” even if we don’t cook pancakes at the moment. The expression is used if something did not work the first time. However, initially Russian people said "the first pancake Komam." In Shrovetide, they brought the first product to the edge of the forest and left it to the Spirits - Komam.
How to make pancakes in milk: recipe with photo
This recipe is based on the exact proportions of the various ingredients. Only salt will have to be put to taste. Because you can’t measure it in spoons: too little is needed.
In all recipes, as a rule, a specific ratio of flour and liquid is indicated, necessary for baking thin pancakes. However, too often, too much fluid is indicated. As a result, the pancakes of the hostesses are torn when turned over.
Ingredients for making thin pancakes:
- 300 g of premium wheat flour;
- 400 ml of liquid (100 ml of milk + 300 ml of water);
- egg;
- 2 teaspoons of sugar;
- a few pinches of salt.
How to make dough for pancakes in milk:
- Sift flour into a small saucepan. Put sugar and a little salt. You will only need to try the dough for the amount of salt when all the ingredients have already been mixed.
- Break one egg into flour. Then pour 150 ml of liquid. All water should not be poured immediately: lumps may form, which will be difficult to dissolve in batter. Stir the dough well, quickly rotating it with a spoon, as we usually beat eggs. You can use a mixer, but even without it the dough will turn out great.
- Then pour in the rest of the water or milk. Stirring is no longer necessary so diligently. Now you need to try the dough for the amount of salt. It should be tasted. In raw dough, salt is felt more bitter than salty.
Thin pancakes
How to make thin pancakes in milk? The finished dough should pour from a spoon in a thin stream.
If the amount of liquid is poured strictly according to the recipe described above, then the dough will get the correct consistency: the pancakes will not tear, but the products will turn out thin.
To make thin products from a properly prepared dough, you must quickly distribute it on the surface of the pan. For this, firstly, you need to use a ladle. Better to take a little one.
Having measured once a suitable amount of dough, the hostess will always know how much to type in a ladle, then in one quick motion to pour it into a hot pan.
Secondly, the batter should be distributed around the pan in a circle. So it manages to spill over the dishes most quickly, without having time to bake much.
If during the pouring of the dough in the pan, it forms a shape, as in the photo below, then either the dough itself is too thick, or it was scooped into a ladle a little, or the distribution in the pan is slow (the dough has been baked).
Sweet pancakes
How to make pancakes in milk? The sweet pancake recipe is very similar to the cooking method described above. Sugar should be put in 2 times more. But the salt, on the contrary, put one small pinch residually. You can not put it at all.
Delicious pancakes
How to make delicious pancakes in milk? It's all about the amount of salt and granulated sugar. The fact is that if the pancakes are too salty, then the added sugar will be superfluous. If salt is not enough in the dough, then you can safely introduce sugar into it - it will be delicious.
The optimum amount of salt and sugar is considered to be the top of perfection: the maximum quantity of salt is to taste, and there is just enough sugar so that it is not too sweet, but tastes good. In this case, the aroma and taste of all other ingredients, especially eggs and milk, are revealed.
Pancakes are special
How to make pancakes on milk special? Pancakes or sweet pancakes turn out to be interesting and very tasty if you put more eggs in the dough. At the same time, it is better to cook a sweet dough. For example: for 500 ml of flour, you can break 2 or 3 eggs and put 6-7 teaspoons with a hill of sugar.
However, if you overdo it with eggs, then you will get fried eggs with dough, not pancakes. The taste will be dramatically different. And if a person who wants to drink tea with pancakes bites off such a product, then he most likely will not want to brighten up his drink with fried eggs. Special pancakes are better to fry in a large amount of oil.
Pancakes without milk
How to make pancakes without milk? Thin fried products are excellent and without any dairy products, especially if the eggs are still in the test. Here is another version of the recipe for making pancakes in milk (the photos of the stages of the main process given above are also suitable for this option) for frugal housewives.
To prepare products according to this recipe, only 100 ml of milk will be required. Half a glass of nutrient fluid can be completely replaced with kefir, fermented baked milk, yogurt, whey or water. However, the dough with kefir is sometimes obtained bitter, and this affects the taste of the finished pancakes. Other dairy products should also have a less sour taste.
If milk has just begun to sour, then it will not spoil the taste of sweet products. It can be safely used for making pancakes.
Egg-free pancakes
How to make pancakes in milk without eggs? Pancakes without eggs are a special case. However, they turn out almost as strong and rosy. Kids will love any sweet pancakes. Only gourmets and people who are well versed in pancakes can notice the lack of eggs. Of course, egg products are tastier. However, without them, pancakes will enrich tea drinking to the fullest.
Quick pancakes
How to make pancakes in milk quickly? If you have at hand an excellent recipe described above, as well as rich experience, then making pancakes is "a matter of fact."
On a fire of what size can pancakes be baked? If the products are very thin, then a medium-power fire will accelerate the process.
Less than a minute will be required to fry one side. When the edges of the pancake have dried up or even darkened due to rosyness, which is clearly visible from the raw side of the product, it means that it needs to be turned over. That is, in order to find out whether the pancake is ready on the first side, it is not at all necessary to periodically raise its edge with a spatula.
On the second side, the pancake cooks several times faster, because it is necessary not to bake the dough, but only to brown.
If, as a result of baking, pancakes began to turn into an unpleasant dark color resembling a burnt dough, then the fire will have to be reduced. With too high a fire, it is impossible to bake beautiful patterned pancakes. They instantly start to burn. During baking, you can do other things at the same time. The main thing is not to leave the kitchen: pancakes are fried quickly.
Beautiful pancakes
How to make pancakes on milk beautiful? Before each new portion of the dough, it is necessary to pour a new small portion of refined oil. Literally one teaspoon or a tablespoon.
The fire should not be too large for the inside of the thin pancake to have time to bake. Medium power gas is good for frying.
Milk pancakes
How to make pancakes in milk? The most common way is to use only milk as a liquid, without forgetting about one or a couple of eggs. It is important. Amazing milk pancakes will turn out.
The most delicious pancakes are baked on the basis of village milk. Whole milk contains a lot of cream, which gives a bright taste to any dish. They also sweeten products. Pancakes based on rustic milk and village eggs with a bright yolk are unique in taste and beauty.
Very milk pancakes
As you know, sometimes fillings are wrapped in pancakes, which makes the dish a full breakfast or dinner. In pancakes cooked in milk, you can put both meat and vegetables. However, they are best combined with sweet milk pancakes toppings based on the same milk. Here are some of the great options:
- Cream heated with flour. Flour in this case acts as a thickener. Cream from the pancake does not flow. Fillings can be put a lot. The result is excellent dessert.
- Whipped cream. It is possible with sugar. This dessert is even more tender.
- Cream of sour cream with sugar. To granulate sugar, you just have to wait 5 minutes. It is better to take sour cream fatter - from 20%.
- Whipped sour cream with sugar. Sour cream, even 15 percent fat, is well beaten with a mixer. It becomes more tender in consistency. Beat a cold product.
- Cottage cheese with sugar. To make the filling more tender, add sour cream to the curd. Usually put sugar. You can bake the filling with the egg. Also, with cottage cheese, as well as with other sour-milk products, fruits are perfectly combined: bananas, oranges, tangerines.
Thus, pancakes in milk can be different. But the housewives are trying to cook exactly thin products. Milk does not give pancakes splendor. Do not put in the dough and soda. Thin products delight in their beauty and taste.