Today, not everyone knows that thin pancakes came to us from France. In Russia, thick pancakes from thick yeast dough were traditionally baked. Having understood the terminology and origin of the dish, you can move on to the intricacies of preparing thin pancakes in milk, which are served with or without filling.

Classic thin pancakes with milk

Delicious thin pancakes can be created in various ways. But in order to begin experiments, it is worth familiarizing yourself with the classic execution of delicate products.

Ingredients:

  • ½ liter of dairy product;
  • 3 eggs;
  • 200 g of flour;
  • a piece of butter;
  • 30 g granulated sugar;
  • ½ teaspoon of salt.

The sequence of steps is as follows:

  1. A spacious tank is taken. Eggs washed with soda are driven into it, salt and sugar crystals are placed. Everything is ground to homogeneity.
  2. Then half of the milk is poured, after which flour is poured with a thin “trickle”.
  3. A rather thick mass is mixed, which is diluted with the remaining dairy product to the desired consistency, similar to heavy cream.
  4. In the final, melted butter is added to the batch, which will give the future products a delicate touch and a pleasant blush.
  5. Thin flour products are baked in a hot frying pan.

On a note. Since you need food at room temperature, they should be removed from the refrigerator in advance.

Cooking in a custard way

Almost every housewife knows how to make custard. But how to prepare a custard dough in order to get thin pancakes at the exit, it is worth sorting out in detail.

Ingredients:

  • 200 g of flour;
  • 2 medium eggs;
  • 250 ml of milk;
  • the same amount of boiling water;
  • ½ stack of vegetable oil;
  • a pinch of salt.

The sequence of steps:

  1. In a container where eggs and salt are driven in until foam is formed.
  2. When whipping, boiling water is poured, followed by cold milk.
  3. Without stopping stirring, flour is poured in portions.
  4. In the final, vegetable oil is introduced.
  5. When the dough acquires a homogeneous consistency, airy products are baked on both sides in a heated frying pan greased with oil.

Pancakes in milk with boiling water can be served with tea with jam or aromatic jam. But if there is a desire, then you can turn them into an original appetizer, filling it with filling from a liver with greens or seafood.

With the addition of kefir

To prepare the dough for pancakes in milk with the addition of a fermented milk product, you need:

  • 250 ml of kefir and milk;
  • 2 eggs;
  • 50 g granulated sugar;
  • 200 g of flour;
  • a pinch of salt;
  • soda on the tip of a knife.

Working process:

  1. Bags with dairy and sour-milk products are laid out from the refrigerator to make the contents warm.
  2. The bowl mixes the indicated amount of liquids.
  3. Then eggs are driven in and salt is poured.
  4. It is still thoroughly mixed, pre-sifted flour and soda are poured.
  5. When a homogeneous liquid mass is obtained from the contents of the bowl, portions of the dough are poured from it with the help of a ladle onto a hot frying pan, and delicious products are baked.

Due to porosity and airiness, products can be served simply flavored with oil and powdered with powdered sugar.

Thin pancakes with holes

This is another variation of the recipe for thin pancakes with holes.

If the previous recipe provided for the use of a dairy product, then this assumes the presence of:

  • ½ liter of dairy product;
  • 2 eggs;
  • 220 g flour;
  • piles of vegetable oil;
  • 30 g granulated sugar;
  • 1 teaspoon of soda, slaked with lemon juice.

Step-by-step cooking instructions:

  1. To create delicate products, eggs are driven into a bowl and whipped with sugar with a whisk.
  2. Then the liquid components are poured (milk and vegetable oil).
  3. With continuous stirring, a floury trickle is poured.
  4. In the final, slaked soda is sent to the homogeneous mass, which will give the effect of holes in the finished products.
  5. The pan is heated, after which thin pancakes can be baked on it, greasing the bottom with oil.

You can serve products to a cup of morning aromatic coffee, brighten up the beginning of a difficult day.

On sour milk

This section describes a method for creating thin and at the same time elastic pancakes, in which it is possible to wrap your favorite filling.

Ingredients:

  • 200 g of flour;
  • 3 eggs;
  • ½ liter of sour milk;
  • 30 g of sugar;
  • 30 ml of sunflower oil;
  • some salt.

Way of execution:

  1. If the egg shell is contaminated, then it is washed well, after which the latter are driven into a bowl.
  2. Sugar and salt are poured into the bowl with eggs.
  3. After grinding the latter, ½ sour milk is poured.
  4. Next flour is poured.
  5. Knead the dough, which is diluted with the remaining dairy product to a liquid consistency.
  6. Before baking, vegetable oil is introduced.

If the dough is too thin, just add flour.

How to do without eggs

If there are no eggs in the refrigerator, this is not a reason to refuse to cook thin pancakes.

Necessary components:

  • 300 g flour;
  • 1 liter of milk;
  • 50 g granulated sugar;
  • the same amount of butter;
  • some vegetable oil;
  • a pinch of salt and soda.

Work Stages:

  1. The milk is aged at room temperature for about 30 minutes so that it is slightly warmed up.
  2. First, all bulk ingredients are mixed.
  3. ½ milk is poured into the mixture and a homogeneous mass is mixed, resembling thick sour cream.
  4. Vegetable oil is poured.
  5. The remaining milk is brought almost to a boil, with constant stirring, it is poured into the dough, where melted butter is added.
  6. Pancakes are baked from the dough.

Important! The lack of eggs in the dough does not affect the color of the finished product: the pancakes are delicious and pleasantly yellow.

Yeast openwork pancakes

As a rule, yeast is used to make a thick dough, from which thick, satisfying pancakes were baked in Russian ovens in Russia.

But contrary to popular belief, openwork pancakes can be prepared on a yeast basis, which will require the creation of:

  • 800 ml of milk;
  • bag of dry yeast;
  • 2 eggs;
  • ½ kg of flour;
  • ½ stack sugar and vegetable oil;
  • some salt.

Stages of the embodiment of the recipe:

  1. First, prepare the dough: pour the yeast into a bowl and fill them with a stack of heated milk, add salt and a little sugar crystals, leave the workpiece warm. The appearance of bubbles on the surface is evidence of the onset of fermentation.
  2. Flour is sieved into a bowl, into which eggs, salt and sugar are added.
  3. Pre-warmed milk is gradually poured, after which a homogeneous dough is kneaded.
  4. At this time, the suitable sponge and vegetable oil are added.
  5. The container with the dough is covered with a towel and left at room temperature.
  6. After doubling the volume, the contents of the bowl are mixed. Similar manipulations are repeated 3-4 times.
  7. When the dough is ready for use, with the help of a ladle, it is poured onto a hot pan, where the products are baked until golden brown.

When preparing a test according to this recipe, it takes about 2-2.5 hours, depending on the intensity of the “work” of the yeast.

Thus, there are many recipes thanks to which you can enjoy thin pancakes. The choice depends only on the cook and the availability of products in the kitchen.

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