Home Salads and appetizers How to cook pancakes. How to cook lacy pancakes. How to make vanilla pancakes

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How to cook pancakes. How to cook lacy pancakes. How to make vanilla pancakes

Be sure to watch our VIDEO RECIPE of thin and delicious milk pancakes with boiling water, which we carefully filmed for you to make the cooking process easier and more understandable!

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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
Firstly, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))

This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip a hot pancake in melted butter... bliss!)))

The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)

Have a delicious breakfast and Bon appetit!

Ingredients

For pancakes in milk with boiling water
eggs	3 pcs
sugar	1-2 tbsp
salt	1 tsp (without slide)
milk	500 ml
flour	280 g
vegetable oil (in the dough)	2-3 tbsp
boiling water	0,5 cup (to desired consistency)
vegetable oil for frying
butter (for greasing the finished pancakes)

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work out of yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All ingredients for the dough must be room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan vegetable oil, then do this by dipping half a raw potato or onion into it. Or prick a piece of raw bacon on a fork. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Stack the finished pancakes in a pile, spreading each one with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until cooked, and then crushed in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add to it boiled egg. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes different ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" over the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and carefully fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onion and herbs
ground black pepper.

Cooking:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, place on a baking sheet, cover with foil and bake at 180°C for 20 minutes. Serve green pancakes sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. Prepare the berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Put in hot oven for 15 minutes.

Bon Appetit!

Larisa Shuftaykina

Pancakes are closely connected with the ancient pagan rituals of the Slavs.

Each nation had and has its own rich ancient traditions, including culinary ones.

It is difficult to find a person in Russia who has not heard of Shrovetide, and the main symbol of this holiday, of course, are pancakes.

Today I want to treat you to the most delicious thin pancakes on milk, recipe which I have inherited.

LIST OF INGREDIENTS

FOR THE TEST:

1 l. milk
3-4 eggs
1 tbsp Sahara
1/2 tsp salt
300-350 gr. flour (2 cups)
100 gr. butter

TO GREASING THE PAN:

30 gr. vegetable oil

THE MOST DELICIOUS THIN PANCAKES WITH MILK - A STEP-BY-STEP RECIPE

In the bowl in which we will knead the dough, beat the eggs, pour out the salt, sugar, and mix thoroughly with a whisk, no need to beat.

Pour in about half of the milk, mix well so that the salt and sugar dissolve.

If you pour out all the milk at once, then after adding the flour, most likely, unmixed lumps will remain.

Then we add pre-sifted flour and since flour is different for everyone, you may need a couple of spoons more.

Mix the dough well, it is more convenient to do this with a whisk, and not with a spoon.

At this stage, the dough is quite thick, knead it to a smooth, homogeneous state without lumps.

Traditionally, vegetable oil is added to pancake dough, but this recipe uses butter, then pancakes, in addition to a beautiful porous texture, also acquire an unusual creamy taste.

Add the remaining milk and mix again, and so that the butter does not freeze in the dough, all products should not be cold, but at least at room temperature.

The dough turns out to be quite liquid, something like heavy cream, you can let it “rest” for 5-10 minutes, or you can immediately start making pancakes.

We set the pans on the stove, and heat them well, because. it is in a hot pan that pancakes turn out beautiful, porous, with holes.

Then lower the heat slightly and brush the pans with oil each time before pouring the batter.

Pour the dough into a hot pan and spread it in a thin layer over the entire surface.

I want to attract your attention.

If the pan is very hot and oiled before each pancake, then no soda is needed, the pancakes will be in the hole anyway and without the taste of soda.

From this amount of dough, 30 pancakes with a diameter of 20 cm come out.

Ready-made pancakes can be served immediately hot with honey, jam, condensed milk, sour cream and, of course, caviar.

They are ideal for stuffing with any fillings.

Pancakes are thin, very soft, with creamy taste.

This is a proven and very reliable recipe for perhaps the most delicious pancakes.

I will be very happy if you prepare them.

I wish you all bon appetit!

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THE MOST DELICIOUS THIN PANCAKES WITH MILK - VIDEO RECIPE

THE MOST DELICIOUS THIN PANCAKES WITH MILK - PHOTO

Ingredients:

buckwheat flour - 100 g;
water - 500 ml;
wheat flour - 100 g;
eggs - 2 pcs.;
sugar - 0.5 tsp;
citric acid - ¼ tsp;
salt - ¼ tsp;
vegetable oil - 2 tbsp. l.;
soda - 0.5 tsp

Filling:

champignons - 300 g;
vegetable oil - 3 tbsp. l.;
carrots - 1 pc.;
onion - 1 pc;
salt - 1/3 tsp

Step by step recipe with photo:

Products for buckwheat pancakes with champignons.

The recipe itself has the following process. Pour warm water into the bowl for kneading pancake dough according to the recipe. I dissolve in water 1/2 tsp. sugar and a little less than 1/2 tsp. salt.
Lightly beat the contents of 2 eggs.
I mix the beaten eggs with warm water in a bowl.
Dilute in a tablespoon of water citric acid and prescription soda. The resulting mixture is sent to the test.
I mix 100 g of buckwheat flour with the same amount wheat flour. Mixing very thoroughly, I sift the flour mixture directly into the bowl with the liquid dough ingredients.
After mixing all the ingredients, I let the dough stand for 15 minutes.
After that I add 2 tbsp. l. odorless vegetable oil.
Cooking pancakes. Grease the pan and heat it up. Holding in one hand, I pour a pancake base into the center with a ladle. I twist the pan until its bottom completely covers the layer of dough. I bake the pancake until the dough grabs and dries on top. Flip it over and bake until done on the other side. The second side cooks much faster. Before scooping up the next portion of the dough, it must be mixed. I stack ready-made buckwheat pancakes in a stack on a plate that is suitable in size. To keep buckwheat flour pancakes (on water) tasty and soft, I cover the dishes with a lid.
Preparing the stuffing for buckwheat pancakes. The most delicious filling is mushroom. For the juiciness of the filling, I add onion to it. Finely chop with a knife, send it to a pan with vegetable oil.
For sweetness, I add carrots, grated with a coarse grater. I send her to the bow.
While vegetables are fried, I am engaged in mushrooms. I quickly but thoroughly wash the mushrooms under running water using a sponge. Then I chop the mushrooms. I chop with a knife in arbitrary pieces. I send slices of mushrooms to vegetables in a frying pan.
I fry the mushrooms with onions and carrots until lightly browned. Salt, pepper, and then transfer the filling to a plate. Optionally, you can add 1 tbsp. l. homemade sour cream.
Spread on each pancake 1 tbsp. l. fillings.
Rolling up buckwheat pancakes mushroom stuffing rolls. I serve hot snacks.
We enjoy delicious and fragrant buckwheat pancakes with delicious champignon filling with vegetables.

How to make pancakes with banana and chocolate: a delicious and easy recipe

This is perhaps the best pancakes recipe that has been tried. Make pancakes with banana filling with chocolate sauce, and this delicacy will become a real treat for home.

Time: 45 min.
Yield: 6 pancakes.

Ingredients:

- milk - 125 ml;
- water - 125 ml;
- sugar - 1/2 tbsp. l.;
- flour - 3-4 tbsp. l.;
- eggs - 2 pcs.;
- butter - 20 g;
- salt.

Filling:

- banana - 1-2 pieces;
- sugar - 1 tbsp. l.

Fondant:

- chocolate 72% - 20 g;
- milk - 10 ml.

Cooking:

This dessert is sure to please the kids. Before such a delicacy, not only children, but also adults cannot resist.

Products for pancakes with banana and chocolate.
Slightly warm the milk (up to about +30 ⁰C). I send 20 g of butter to it.
I add sifted flour. I beat the dough with a whisk so that there are no flour lumps.
Smashing raw chicken eggs, I send to the test. I stir the eggs with a whisk. At this stage I add vanilla sugar, salt.
For elasticity, pour 1 tbsp. l. sunflower oil. Mix thoroughly with a whisk. Now I add water according to the recipe. Pour in a thin stream, stirring carefully so as not to splatter. Having scooped up the dough with a scoop, I check it for density. It should drain from the ladle smoothly, leave for 10 minutes.
I heat up the pan. To bake the first pancake, I pour a little refined sunflower oil. Having scooped up the dough with a ladle, I distribute it over the entire surface of the dish. After frying on both sides, I put them in a pile.
Preparing the stuffing for pancakes. I have a large banana, so I took one. If the bananas are not very large, then one banana may not be enough. After washing the banana fruit, I free it from the skin, cut the peeled banana into thin circles.
In the center of each finished pancake I spread about 10 pieces of sliced \u200b\u200bcircles.
From two opposite sides, I wrap the edges with an overlap over the filling.
Now I fold the remaining two edges opposite each other. The result is an envelope.
Pancakes with bananas, turning the seam down, spread on a preheated (with butter) frying pan.
I fry with bananas inside on both sides.
I transfer the toasted envelopes with the filling to a serving plate.
Now I'm making chocolate sauce. For this on water bath I put a bowl with pieces of chocolate to melt it. As soon as the chocolate starts to melt, pour the milk into the bowl. Constantly stirring, I continue to heat the milk with chocolate in a water bath. I remove the sauce without waiting until the chocolate pieces are completely dissolved. Cinnamon will give flavor to the hot sauce, but this is not necessary. If you do not like cinnamon, then you can not add, chocolate sauce will be delicious anyway.
Scooping up chocolate fudge spoon, pour on top of pastries stuffed with bananas. At the end, I add blackberries from homemade jam to the dessert.

Video recipe:

How to make fishnet pancakes: a homemade recipe

I really like this pancake recipe. He is lucky. Are used simple products, they are always successful: thin, all covered with small holes. The fine structure of baking allows you to make delicious stuffing from vegetables, berries or meat. Try it, bake it.

Time: 40 min + 35 min preparation.
Exit: 15-20 pcs (pan diameter 16 cm)

Ingredients:

kefir 2.5% - 250 ml;
boiling water - 125 ml;
egg - 1 pc. (large);
sugar - 1 tbsp. l.;
salt - a pinch;
soda - ¼ tsp;
flour - 1 tbsp.;
vegetable oil - 2.5 tbsp. l.

Cooking:

Pancakes with milk recipe: thin and very tasty

Fragrant freshly brewed tea, and next to it on a plate are thin delicious pancakes, poured with your favorite jam - this pancake recipe is one of the wonderful options for a Sunday breakfast dessert for children.

Time: 15 min + 20 min preparation.
Exit: 10-12 pcs. (pan diameter 20 cm).

Ingredients:

milk - 250 ml;
water - 125 ml;
eggs - 3 pcs.;
flour - 125 g (2/3 st.);
granulated sugar - ½-1 tbsp;
salt - 1/4 tsp;
refined oil.

Cooking:

How to cook pancakes: a recipe with chocolate and cottage cheese and berry filling

On the days of Shrovetide and not only try to cook unusual chocolate pancakes. The recipe for pancakes should not cause difficulties in cooking.

This delicacy can easily replace any cakes. Delicious dessert suitable for the holiday table.

Believe me, there will be no limit to the delight of the guests. Pancakes are really chocolate, and tender filling from cottage cheese with berries gives them a creamy and light taste.

Elapsed time - 1 hour.
The output of the dish is 13-15 pieces (pan diameter 20 cm).

Ingredients:

Dough:

wheat flour of the highest grade - 1 cup or 160 g;
cocoa powder - 30 g or 3 tablespoons;
raw egg - 1 pc.;
milk of any fat content - 400 ml;
granulated sugar - 40 g or 2 tablespoons;
refined oil - 30-40 ml;
salt - 1 pinch;
baking powder or baking soda- ½ teaspoon;
vanillin - 0.5 g;
fat (oil) for greasing the pan - 30 ml.

Filling:

berries from any jam or frozen - 100 g;
sour cream - 150 g;
cottage cheese of any fat content - 250 g;
sugar - 40 g.

Cooking:

Recipe for delicious pancakes with cabbage: a snack option

What is Maslenitsa without pancakes? Holiday pancakes with traditional Russian stuffing from sauerkraut with sour cream.

An excellent dish that will be appropriate as a hot appetizer. Pancakes with cabbage are suitable for lunch snacks at work and at school.

Put the finished snack in Plastic container with a lid and take it with you on a picnic. It's delicious, try this recipe!

elapsed time- 1 hour.
Dish output- 12 pieces (diameter of the frying surface 20 cm).

Ingredients:

Pancake Ingredients:

premium flour - 200 g or 1 glass with a slide;
milk of any fat content - 350-370 ml;
egg - 1 pc.;
sugar - 20 g;
sunflower oil - 35-50 ml;
salt - 1 pinch;
baking powder - 5 g;
oil or lard - 30 ml.

Filling:

onion - 0.5 pcs.;
sauerkraut (can be replaced with pickled) - 200-250 g;
tomato juice - 75 ml;
vegetable oil - 40 ml.

Cooking:

Recipe for pancakes with beets, herring and cream cheese

Appetizer of beetroot pancakes is bright and beautiful, tender and healthy. The recipe for pancakes is simple, it turns out elastic and delicious pastries which can be stuffed with anything. I like to wrap herring fillets with melted cream cheese in them. Now you will learn how to cook pancakes to get the most flavor out of the dish.

Time: 40 min + 60 min preparation.
Yield: 10-15 servings.

INGREDIENTS:

boiled beets - 200 g;
flour - 200 g;
egg - 1 pc.;
ryazhenka - 100 ml;
milk - 200 ml;
vegetable oil - 50 ml;
salt - 5 g;
sugar - 20 g.

Filling:

herring fillet - 300 g;
processed cheese - 250 g.

This unusual, bright, beautiful snack on holiday table sure to grab everyone's attention. Check out the pancake recipe!

Pancakes with yeast: a recipe for delicious homemade cakes

The most delicate pancakes will delight you and your family. With the addition of jam, fresh sour cream or honey, they will acquire a cosmic taste.

Nutritional value of the recipe "Delicate yeast pancakes" (per 100 grams of dish):

Kcal: 170.42;
- proteins: 5.34 gr.;
- fats: 6.23 gr.;
- carbohydrates: 24.21 gr.

INGREDIENTS:

wheat flour - 2.5 tbsp.;
milk - 2 tbsp.;
eggs - 2 pieces;
oil - 3 tbsp. spoons;
yeast - 25 grams;
jam, honey or sour cream for serving;
sugar - 1.5 teaspoons;
salt - half a teaspoon.

COOKING METHOD:

How to bake pancakes? Gently fold in the yeast into a cup and a half of warm milk.
Slowly pour the resulting mass into flour, mix well.
Leave the initial dough in a cozy place at room temperature. Give it time to rise.
Add the yolks, butter, sugar, salt to the remaining warmed milk. Mix everything until smooth.
Mass neatly to the ingredient mixture. If necessary, add warm milk or warm water. Bring the mixture to a rare consistency.
Let the dough rise again.
Just before baking, add beaten egg whites to the mixture.
To bake pancakes, you need to heat the pan to a slight haze. For more comfortable baking, you can grease it with a piece of lard.
It can be served simply with butter or with sour cream, jam or honey.

Pancake recipe: pumpkin pancakes with fermented baked milk (kefir)

Pancakes are American pancakes. They differ from the usual baking for us in size and thickness. Pancakes should be tall, and so that the dough does not blur in the pan, knead it thicker than usual. How to make pancakes? The workpiece keeps its shape perfectly if cooked with semolina. Pour the cereal into the fermented baked milk (kefir), give it time to swell, twenty minutes will be enough.