Pancakes with milk are a recipe from ancient Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes made with milk are the most delicious! They are easy to digest, they turn out thinner than those made with kefir, and in addition, they are incredibly tasty!
It’s not at all difficult to bake pancakes with milk; there shouldn’t be any difficulties. There are quite a few test options, in this article I will offer you the best of them.
To prepare dough for pancakes with milk, you will need a standard set of products. This, of course, is milk, eggs, without which the pancake will not form in the frying pan, high-quality flour, preferably of the highest grade, refined vegetable oil, salt and sugar to taste. If the pancakes are planned with or without a sweet filling, you can optionally add it to the dough vanillin on the tip of a knife.
There should not be too much sugar in the dough, otherwise the pancakes will simply burn in the pan!
Finding your own recipe for delicious pancakes with milk is not difficult. The main thing is to learn how to work with dough in a frying pan; this requires some experience and skill.
We can say that making pancakes is a small art. No matter what milk pancake recipe you choose, you will definitely need a good frying pan, because this is 50% of success!
And it doesn’t have to be cast iron the old fashioned way. Modern versions of pancake pans with non-stick coating are no worse. The main thing is that the frying pan has a flat, thick bottom and heats up evenly over the fire.
Each pan requires a certain amount of dough, depending on its diameter. Pour the batter for baking pancakes with milk into the center of the frying pan, allowing it to spread evenly over the entire plane of its surface.
The process of baking pancakes is not a quick process, so be patient. There are housewives who bake in two pans at the same time, but in this case things will go faster. But here you need experience, you absolutely cannot be distracted and move away from the stove.
In order for the dough to turn out without lumps, the flour must be sifted when adding it to the dough. When mixing pancake dough with milk, feel free to use a mixer to thoroughly combine the dough ingredients.
The pancake dough should sit in a warm place for 30-40 minutes before baking; this is a necessary condition for the success of the pancake event. Only choux pastry does not require any proofing time.
Classic recipe for pancakes with milk
As a rule, with the classic execution, pancakes with milk will obey a strict recipe, but every housewife with experience keeps her secrets. For example, milk is heated a little, and cold eggs are beaten with salt until foamy.
There are several ways to knead dough with the same set of ingredients. There is an option when flour, milk and vegetable oil are gradually added to beaten eggs with salt and sugar.
In another version, beaten eggs, butter, sugar and salt are added to warm milk. In the third, the eggs are beaten together with milk, sugar, butter, salt and flour. Each option is possible as a method, the main thing is the absence of lumps in the dough.
And in each version, the pancakes have a slightly different appearance, but they always turn out delicious.
You will need:
- 500 ml milk
- 3 pcs. selected egg
- 250 g flour
- 1 tbsp. l. vegetable oil
- 1 tbsp. l. granulated sugar
- 1 pc. salt
- mixer
Cooking method:
Beat eggs, sugar and salt with a mixer
Add milk and mix
With the mixer running, add flour and mix until smooth.
Add vegetable oil so that the pancakes do not burn while baking.
Apply a thin layer of oil to the frying pan with a brush and heat it well over the fire.
Using a ladle, pour the dough into the middle of the pan, stretching the dough in a circular motion over the entire surface, bake over medium heat
After the pancake is browned on one side, flip it over with a spatula
We stack pancakes and treat our friends and family!
Bon appetit!
Thin pancakes recipe with holes
Sometimes you really want thin pancakes with milk with lots of holes, like woven lace! Nothing could be simpler.
This recipe contains sour cream and kefir along with milk. The latter add softness and tenderness to the pancakes.
And baking powder is responsible for the many holes. It is he who, reacting with fermented milk products, gives beauty and lightness to pancakes according to this recipe. Try cooking!
You will need:
- 400 ml milk
- 3 pcs. selected egg
- 2 tbsp. flour
- 100 ml kefir
- 1 tbsp. l. sour cream
- 2 tbsp. l. granulated sugar
- 1 tsp. baking powder for the dough
- 3 tbsp. l. vegetable oil for dough
- vanillin on the tip of a knife
- salt to taste
Cooking method:
- Beat eggs with sugar and salt using a whisk (or mixer) until the sugar is completely dissolved, then add sour cream, kefir and milk.
- Sift flour and baking powder into the dough, mix everything until smooth so that there are no lumps. If there are still lumps, let the dough sit for a while, then stir vigorously, repeat if necessary.
- Pour in vegetable oil and a little vanillin for taste and aroma.
- Let the dough sit for 30 minutes, it's ready - it's time to bake pancakes. The dough should have the consistency of very liquid sour cream, and it should “stretch” from the ladle.
- Grease the frying pan with vegetable oil with a brush and heat it well. Pour the dough into a ladle and spread it evenly over the surface to the edges. Cook over heat until pink on one side and turn over to the other.
- You will get thin pancakes with a hole, lay them out in a stack while baking, cover with a towel and let sit.
Bon appetit!
Lacy pancakes with milk and boiling water
What lacy and unusual milk pancakes can you bake using this recipe! Tender and incredibly tasty, they just melt in your mouth! The recipe is simple and it’s up to you to bring it to life!
The pan for pancakes should be well heated and during the process the fire under it should be moderate, but not too weak - then there will be no lace, and not too strong - the pancakes will burn in the pan.
The frying pan must be thinly greased before each pancake without removing it from the heat. This can be done using a foam sponge or silicone brush. Some housewives grease the frying pan with a piece of lard and vegetable oil. If the pan is not greased at all, then the pancakes may stick, will have a different appearance, and the taste will also change.
You will need:
- 500 ml milk 2.5-3% fat
- 3 pcs. selected chicken egg
- 280 g wheat flour
- 2 tbsp. l. granulated sugar
- 1 tsp. salt
- 150-200 ml boiling water
- 3 tbsp. l. vegetable oil
Cooking method:
Beat eggs with salt and sugar
Add 250 g milk
Sift the flour, adding the entire amount gradually in parts
We get a dough thicker than pancakes
This is done to prevent lumps from forming.
Now add the remaining milk and knead the dough.
Add vegetable oil, mix
Add boiling water to the dough, while stirring the mixture vigorously
The dough will become liquid, more elastic, and the pancakes will be lacy
Heat the frying pan well and grease it with a thin layer of vegetable oil.
We take a small amount of dough into a ladle, begin to pour it into the frying pan approximately in the middle, holding the frying pan by the handle, while at the same time making a smooth circular movement with our hand, distributing the dough over the entire surface
Carefully turn the pancake over in the pan, lifting it with a wooden spatula
We spread each pancake on one side with butter as soon as we remove it from the pan
Whether or not to grease the pancakes with butter at the end is, of course, your choice. Remember that we have vegetable oil in the dough according to the recipe, vegetable oil in the frying pan before each pancake, and the third time we apply the oil while the pancake is warm. Counting calories!
Bon appetit!
Recipe for traditional custard pancakes
Custard pancakes made with milk are very tender, surprisingly soft and have an even texture. Excellent for a variety of fillings, they have a neutral taste in terms of salt and sugar.
You will need:
- 600 ml milk
- 2 pcs. egg
- 300 g flour
- 100 g boiling water
- 30 g butter
- 4 tbsp. l. vegetable oil
- 1/2 tsp. salt
- 2 tbsp. l. granulated sugar
Cooking method:
Whisk eggs, sugar and salt
Sift all the flour into the egg mixture
Mix until we get a lumpy and very thick dough.
Add a glass of milk and whisk to form a creamy dough.
This method eliminates the presence of lumps in the dough.
Place the frying pan over medium heat to warm up thoroughly.
Meanwhile, add boiling water to the mixture and quickly mix the dough with a whisk, brewing it
Add vegetable oil, mix 
The dough has a liquid consistency
Pour the mixture into a frying pan smaller than a ladle, tilting it slightly, distributing the dough along the bottom
Turn the pancake over to the other side from one edge with your hands or a spatula
We continue to fry the pancakes, constantly stirring the dough, distributing the flour in the mixture
Grease each pancake with butter
Stack the pancakes! Let's help ourselves!
Bon appetit!
Thin milk pancakes recipe with holes with boiling water
The recipe for custard pancakes is an excellent option for beautiful pancakes on weekdays and on holidays. And the secret of many holes is adding soda or baking powder.
They turn out thin, tender and very tasty! It’s not difficult to prepare them; any housewife can do it. If you like such wonderful pancakes, then this recipe is for you!
You will need:
- 250 g flour
- 200 g milk
- 2 pcs. egg
- 1 tsp. baking soda
- 100 ml boiling water
- 1 tbsp. l. sugar
- 3 tbsp. l. olive oil
- 1 pc. salt
Cooking method:
- Mix eggs, salt and sugar with a mixer until light foam
- Add a glass of milk to the resulting mixture and soda, slaked with boiling water in a spoon, mix
- Next, pour flour into the mixture through a sieve, mix
- Pour in boiling water and beat the dough intensively until all the lumps dissolve.
- Add olive oil and let the dough rest for 10 minutes
- In the meantime, put the frying pan on the fire - give it time to warm up well, then grease it with vegetable oil and start baking pancakes
- Distribute the batter evenly over the pan in a circular motion, fry the pancake on both sides until golden brown.
The results are very beautiful and delicious pancakes! Bon appetit!
Video recipe. Lacy pancakes with milk
You will need:
- 300 g milk
- 6 tbsp. l. wheat flour
- 3 pcs. egg CO
- 0.5 tsp. table salt
- 2 tbsp. granulated sugar
Fluffy yeast pancakes with milk
Delight your loved ones with fluffy and light yeast pancakes! Such a delicious miracle in holes is made with the help of baking powder and yeast.
Please strictly follow the recipe and you will certainly succeed. Such pancakes require a little patience; the yeast dough must stand and show itself in all its glory. Good luck!
You will need:
- 350 g flour
- 450 g warm milk
- 2 pcs. egg
- 1.5 tbsp. l. granulated sugar
- 1.5 tsp. dry yeast
- 1.5 tsp. baking powder
- 60 ml vegetable oil
- 1/2 tsp. salt
Cooking method:
Mix the yeast, half the sugar and a little milk, set aside until the sugar dissolves
In a deep bowl with plenty of reserve, beat the remaining sugar, eggs and salt with a mixer.
Add yeast to the egg mixture and mix with a mixer
Pour in some of the pre-sifted flour and add baking powder, mix
When the dough already contains more than half of the flour, pour in vegetable oil.
The dough turns out to be quite thick, cover the bowl with a towel and put it in a warm place for 30 minutes
After a while, the dough will double in size in the bowl and it will bubble well, the yeast is doing its job
If it is very thick (this largely depends on the flour), then you can add 100 ml of boiling water to it and mix vigorously
Heat a pancake pan over medium heat and apply vegetable oil to its surface with a brush.
We will bake small pancakes, pour out a small amount of dough and give it a round shape using a ladle
We wait for the pancake to brown, turn the pancake over to the other side using a spatula
The pancake turns out fluffy and lacy, bake it on the other side, remove it from the pan with a spatula
Continue baking the rest of the pancakes
Place all the pancakes in a stack and let them stand under a towel.
Bon appetit!
Recipe for delicious pancakes with sour milk
Pancakes with sour milk are an option for those who don’t particularly like sweets. Such pancakes turn out to be very light and tender, in addition, they have a special sour taste. The author's favorite pancakes!
The structure of the pancakes itself is plastic and at the same time soft. Pancakes made with sour milk go perfectly with a variety of fillings. They are easy to work with, stuffing them and giving them the desired shape, they do not tear or break.
How to make your own sour milk? Nothing could be easier! Pour natural milk into a glass container, throw in a piece of bread and put it in a warm place, even in the sun. In a day (or faster) you will see for yourself how the transparent whey will go down, and the sour tops will become a cap at the top. Carefully remove the bread from the sour milk and refrigerate it. Sour milk is ready!
You will need:
- 300 ml sour milk
- 1-2 tbsp. l. granulated sugar (or powdered sugar)
- 1/2 tsp. table salt
- 250 g premium wheat flour
- 4 tbsp. l. vegetable oil
- 300 ml boiling water steep
- 2 pcs. selected egg
- 40-50 g butter
- 1 tsp. baking powder
- Vanillin on the tip of a knife (optional)
Cooking method:
Using a mixer or whisk, combine eggs with sugar, salt and vanilla to flavor. For a neutral taste of pancakes, 1 spoon of sugar is enough, if you like it a little sweeter, throw in all the sugar. Instead of sugar, it is better to use powdered sugar. Beat until the sugar grains dissolve.
Shake the sour milk until smooth, heat until warm, and pour into the egg mixture.
Combine the sifted flour with baking powder and add it to the mixture in parts, stirring with a mixer at low speed to break up the lumps.
Pour boiling water into the dough in a thin stream, while vigorously stirring the mixture, then pour in vegetable oil.
Pancakes can be baked immediately; the choux pastry does not require additional time; the pancake batter should be homogeneous, viscous and flow from the pan in a thin stream.
Heat the pan well, apply vegetable oil with a brush (or a piece of lard, half a potato), which must be periodically renewed in the pan.
We bake pancakes over medium heat; the hotter the pan, the more holes there will be.
After pouring a small amount of dough, spread it over the surface, brown one side, turn the pancake over and bake it briefly on the other side.
Immediately after baking, stack the pancakes on top of each other, brushing the edges with butter. Let the stack of pancakes rest under a towel until warm.
Bon appetit!
Video recipe for thin and tender pancakes
The pancakes turn out very tender and soft.
Ingredients
- 3 eggs;
- 2 tablespoons sugar;
- ¼ teaspoon salt;
- 500 ml milk;
- 220–240 g flour;
- ¼ teaspoon of soda;
- 2-3 tablespoons vegetable oil + for greasing.
Preparation
Whisk the eggs with sugar and salt. Pour in about 100 ml of warm milk and beat again. Add sifted flour and baking soda, mix thoroughly.
Gradually pour in the remaining warm milk, stirring the dough until smooth. Add the oil, beat and let the dough sit for 10-15 minutes.
Grease a frying pan with a small amount of oil and heat thoroughly. Cover the bottom with a thin layer of dough and fry over medium heat on both sides until golden brown.
Many small holes appear on the finished pancakes, which is why they are called openwork.
Ingredients
- 360 ml milk;
- 120 ml kefir;
- 2 eggs;
- 150 g flour;
- 1 teaspoon baking powder;
- 2 tablespoons sugar;
- ⅓ teaspoon salt;
Preparation
Combine milk and. Add eggs and whisk. Sift flour, baking powder, sugar and salt. Add the flour mixture and butter to the liquid mixture and stir until smooth.
Heat a frying pan greased with a small amount of oil. Place some dough so that it covers the bottom. Cook over medium heat until golden brown on both sides.
Be sure to grease the pan with oil before each new portion of dough.
Yeast pancakes will be slightly thicker than regular pancakes. Many people love them precisely for their splendor. And there will also be a lot of holes in them.
Ingredients
- 30 g pressed yeast;
- 3 tablespoons sugar;
- 1 liter of milk;
- 3 eggs;
- 1 teaspoon salt;
- 600 g flour;
- 200 g.
Preparation
Crumble the yeast, add 1 spoon of sugar and pour in a small amount of warm milk. Mix thoroughly and let sit while you prepare the other ingredients.
In a large bowl, whisk the eggs, salt and remaining sugar. If you want, you can take more sugar. Pour in all the warm milk and whisk. Add the yeast mixture and stir again.
Gradually add flour, stirring the dough until smooth. Pour half the melted butter into it. Cover the container with a towel and put it in a warm place for 40–50 minutes. During this time, the dough needs to be mixed a couple of times.
Heat some of the remaining oil in a frying pan thoroughly. Pour the dough onto it and fry over medium heat until golden brown on both sides. Use a little more dough than for all other pancakes.
The pan must be greased before cooking each pancake.
Rawlik/Depositphotos.com The pancakes will come out thin, tender and a little lacy.
Ingredients
- 480 g flour;
- 1 teaspoon salt;
- 2 tablespoons sugar;
- 500 ml milk;
- 3 eggs;
- 1 tablespoon vegetable oil + for greasing;
- 620 ml water.
Preparation
Add salt and sugar to the sifted flour and mix. Add the eggs and whisk thoroughly until smooth. Pour in the oil and stir. Then add hot water and thoroughly whisk the mixture again. Let the dough sit for about 30 minutes.
Grease a frying pan with a small amount of oil and heat thoroughly. Spread a thin layer of dough and cook over medium heat until golden brown on both sides.
You can grease the pan only before preparing the first pancake.
Baking with condensed milk will be sweet, aromatic and beautiful.
Ingredients
- 370 g;
- 2 eggs;
- a pinch of salt;
- 650 ml water;
- 300–320 g flour;
- 2 tablespoons vegetable oil + for greasing.
Preparation
Whisk condensed milk, eggs and salt. Pour hot water into a can of condensed milk and add to the mixture. You will need two jars of water - this is approximately 650 ml. Add flour and mix thoroughly until smooth. Add butter to the dough and leave for 15 minutes.
Heat a frying pan greased with a small amount of oil. Place some dough to cover the bottom of the pan. Fry over medium heat until golden brown on both sides.
This recipe will help you out if for some reason you don’t eat eggs or there simply aren’t any in the refrigerator.
Ingredients
- 200 g flour;
- 2 tablespoons sugar;
- a pinch of salt;
- 500 ml milk;
- 2 tablespoons vegetable oil + for greasing.
Preparation
Add sugar and salt to the sifted flour. While stirring with a whisk, pour in milk at room temperature in portions. Add oil and beat the dough thoroughly again. Leave it to steep for 15 minutes.
Heat a frying pan greased with a small amount of oil. Cover the bottom with a thin layer of dough and cook over medium heat until golden brown on both sides.
It is not necessary to grease the pan before each new pancake.
These are savory pancakes flavored with green onions.
Ingredients
- 3 medium potatoes;
- 250 ml milk;
- 1–2 cloves of garlic;
- 2 eggs;
- 1 teaspoon salt;
- 1 teaspoon sugar;
- 4 tablespoons vegetable oil + for greasing;
- 150 g flour;
- a few green onions.
Preparation
Cut the peeled potatoes into large pieces until soft. Drain the water and mash the vegetables with a masher. Add hot milk and chopped garlic and make a smooth puree.
After a couple of minutes, add eggs, salt, sugar, butter and mix. Gradually add the sifted flour, kneading the dough. It should be a little thicker than regular pancake batter.
Grease a frying pan with oil and heat thoroughly. Spread a little dough over it and sprinkle with chopped onions. Fry over medium heat until golden brown on both sides.
It is better to grease the pan with oil before each new portion of dough.
When you want something unusual and your soul asks for a holiday, prepare lace pancakes, tender, transparent, covered with small holes. The aerobatics are openwork pancakes with beautiful patterns that every housewife can make if she masters a few secrets. Thin lace pancakes will decorate the festive table for Maslenitsa, and to make them beautiful and impressive, you can train during the Maslenitsa week.
How to prepare dough for lace pancakes
Sometimes the dough seems to be made correctly, but there are no holes. The pancakes come out ruddy, beautiful, but completely smooth and not porous. The fact is that the dough for holey pancakes is prepared in a special way, so remember the three main secrets of making delicious lacy pancakes.
First secret: dough with oxygen
Holes are formed from the saturation of the dough with air bubbles, which burst during frying, forming voids in the dough. This can be achieved in different ways, for example by kneading the dough with live yeast. However, dough with air bubbles can be prepared with anything - milk, kefir, whey or water, the main thing is to add slaked soda to it. The more soda you put in, the more holes there will be. But don’t overdo it, because pancakes with a soda flavor are probably not included in your plans. By the way, so that the soda is not felt in the pancake batter, be sure to extinguish it with vinegar and not in a spoon, but in a small cup, then less vinegar will be needed. Porous pancakes can be prepared without soda - with carbonated water, beer, koumiss, ayran or kefir, which is a product of lactic acid fermentation, so it contains gas. However, some housewives argue that kefir is still better to combine with soda. Sifting flour and beating the dough for a long time with a whisk or blender also gives excellent results.
The second secret is infusing the dough
While the oxygenated dough rests, air bubbles loosen it even more. In addition, the fermentation process continues and new bubbles are constantly formed. Therefore, it is recommended to leave the dough for an hour and then bake the pancakes.
The third secret is the liquid consistency of the dough
The thinner the layer of dough that you pour into the pan, the more openwork and transparent the pancakes turn out. It is clear that you cannot bake a thin pancake with holes from thick dough, you will simply end up with a thick and tasty pancake, which is also not bad, but now we are talking about lace pancakes. So, pancake dough, which resembles liquid sour cream in consistency, should be poured into the pan in a thin layer.
Recipe for lace pancakes with milk
Heat a little liter of milk, up to 40 degrees, add 3 eggs, ½ tsp. salt, 3 tbsp. l. sugar or a little less if the pancakes are served with savory filling. Beat the dough with a blender until fluffy, and then add 1 tsp. slaked soda and 3 cups of flour, continuing to beat - there should not be a single lump in the dough. At the very end, add 2 tbsp. l. vegetable oil and leave the dough for an hour. It should brew, become saturated with oxygen and become even more bubbly. Fry on both sides in a hot, oiled pan, turning as soon as holes appear.
Pancakes on kefir with boiling water
Some housewives prepare pancake dough with boiling water, claiming that it is well saturated with oxygen, resulting in thin and delicate pancakes.
Beat 2 eggs well with a blender with a pinch of salt, and then, without stopping whisking, pour in a glass of boiling water. Do not be afraid that the eggs will curdle - this will not happen at high speed of beating, moreover, a very fluffy foam will appear. Don't stop and, while continuing to beat, pour in a glass of low-fat kefir. As you already understand, you need to continue whisking further. At the same time, add 1 tsp into the dough. slaked soda, then 1-2 tbsp. l. sugar and 2 tbsp. l. vegetable oil. With the blender running, add 1-1½ cups of sifted wheat flour in small portions until the dough resembles liquid sour cream. The pancakes turn out golden, lacy and very tasty.
Pancakes with holes in mineral water
Mix ½ liter of highly carbonated mineral water with a pinch of salt and 2 tsp. sugar, then add 3 eggs and 3 tbsp. l. vegetable oil. After thoroughly kneading, add 1 cup of flour and beat the dough with a whisk or blender until smooth. Soda is not needed in this recipe, since mineral water will saturate the dough with oxygen, and this will be enough to make lace.
Spongy yeast pancakes
Mash 30 g of fresh yeast well, dissolve it in a quarter glass of warm milk (50 ml), add 1 tsp. sugar, a pinch of salt and place the dough in a warm place. After half an hour, beat 2 eggs with 2 tbsp. l. sugar, pour the risen dough into them, stir well, combine with 950 ml of warm milk and 500 g of sifted flour. Beat the mixture with a blender and pour 2 tbsp into the dough. l. vegetable oil. Cover the bowl with the dough with a towel and leave for another 2-3 hours, stirring every 30-40 minutes as soon as the dough begins to rise. It is enough to do this 3-4 times, and then you can fry the pancakes in a greased frying pan.
Openwork lean pancakes without eggs
Lacy pancakes can be baked without eggs. To do this, mix 2½ cups flour, 3 tbsp. l. sugar, ½ tsp. salt and soda. Add ½ liter of milk and 2 tbsp to this mixture. l. vegetable oil. Whisk everything well, and boil ½ liter of milk in a separate saucepan. Pour hot milk into the dough in a thin stream, stirring constantly, and then melt 65 g of butter in a frying pan and combine with the dough. Fry the pancakes in the same frying pan where the oil was heated, and it is advisable that it has a non-stick coating, otherwise the pancakes may stick.
Lacy pancakes with patterns: recipe with photos
Let's try to cook pancakes with beautiful openwork patterns. It's not as difficult as you think. The dough for thin lace pancakes for drawing in a frying pan can be made according to any recipe, so we will prepare it with milk.
Ingredients: 1 glass of milk, 1 tbsp. l. sugar, 2 eggs, 60 g flour, 1 pinch of salt, 2 tbsp. l. vegetable oil.
Cooking method:
1. Heat the milk, add sugar, salt and eggs.
2. Beat the mass with a blender until fluffy foam.
3. Add the sifted flour to the milk-egg mixture and beat thoroughly again so that there are no lumps left. The amount of flour can be increased or decreased until the dough resembles liquid sour cream.
4. Pour vegetable oil into the dough and stir well again.
5. Use a hot awl to make a small hole in the lid of a plastic bottle, pour the dough into it and screw tightly. You can use a ketchup bottle - at least you won't have to puncture it.
6. Grease a hot non-stick frying pan with oil and draw something very simple to warm up with, like a grate.
Hearts with curls look very beautiful and romantic. For children, you can draw something more interesting and funny to increase their appetite. Lacy pancakes can be served very beautifully and originally, for example, decorating the holes with berries. Beautiful openwork pancakes with a pattern look festive!
How to draw with pancake dough in a hot frying pan
Tip 1. Make sure there are no lumps in the dough, otherwise one of them will get stuck in the opening of the bottle and the pattern will not work out.
Tip 2. The hole in the bottle should not be very large and not very small - approximately 2-3 mm in diameter. Thin lines, of course, look more elegant, but such a pancake may tear when turned over.
Tip 3. Don't heat the pan too hot, otherwise the pancake will burn long before you draw it.
Tip 4. Draw quickly so that the pancake bakes evenly and does not have time to burn.
Tip 5. Connect curls together more often to make the pattern more stable.
If something went wrong...
Especially lace, it’s a delicate matter, and in the process of culinary experiments you may encounter difficulties. To avoid possible mistakes, you need to know some tricks.
Why do pancakes tear? Most likely, you did not let the dough sit, so the gluten did not have time to react with other ingredients. Maybe there are not enough eggs or flour in the dough, because when the moisture evaporates from the pancakes in the pan, almost nothing remains of them - it is impossible to turn such pancakes over. Excess sugar and vanillin also compromise the integrity of the dough, so don’t overdo it with additives. It’s better to add just a little sugar to the dough and serve the pancakes with sweet sauce.
Why do pancakes stick? A poorly heated frying pan can cause all the pancakes to turn out lumpy, and if the frying pan is not suitable for baking pancakes at all, it is better not to use it so as not to overheat the food.
Pancakes can also stick if there is no oil added to the batter. To make the pancakes appetizing and truly tasty, it is better to use high-quality oil. It is natural, without additives or preservatives and, most importantly, odorless!
Why do pancakes turn out dry and tough? A large number of eggs makes pancakes tough, although sometimes this is not even the case. Sometimes it’s difficult to explain why you follow a recipe, but the finished dough resembles rubber. There is an easy way to make lace pancakes tender and soft. As soon as the pancake is baked, grease it with butter, place it in a plate and cover it with another plate. Or place pancakes in a heap in a frying pan and cover tightly with a lid. The pancakes will smolder from their own heat, becoming softer and more tender.
Now you know how to make lace pancakes, all you have to do is practice. It is quite possible that you will have to prepare many unsuccessful openwork products until you become a real virtuoso of “pancake weaving”. Involve your children in pancake creativity - they will surely enjoy drawing funny faces on the pan with dough. There is still time before Maslenitsa - you can learn!
