Pancakes with milk - 10 of the most delicious and simple recipes

Pancakes with milk are a good choice for breakfast, snacks and even a festive snack. The most delicious pancakes are made with fat milk. We present 10 simple recipes that are easy to repeat in any kitchen.

Thin pancakes with holes for 0.5 liters of milk

Pancakes are very thin, airy and delicate. They are suitable for stuffing, and you can use both sweet and savory fillings.

Cooking time: 35 min.

Servings: 6.

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  Break eggs into a cup individually to check if they are fresh. Then combine the eggs in a deep bowl.
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  Add granulated sugar and salt to the eggs. Beat the mixture with a mixer, whisk or fork until combined.
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  Pour milk into a bowl to the egg mixture and beat the contents of the dishes again until smooth. Quench the baking soda in a spoon with vinegar and pour into the mass.
• 
  Sift the flour into a separate container, then gradually add to the dough in portions.
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  Beat after each time to avoid lumps.
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  Pour vegetable oil into the dough and stir. The dough is ready.
• 
  Put the pan on high heat, prepare a silicone brush for greasing the pan with vegetable oil or a piece of bacon (for the same purposes). Use a scoop or large spoon to pour the dough into the pan. The dough is very thin.
• 
  Reduce the heat under the pan slightly. Grease a hot frying pan with a minimum amount of vegetable oil, pour out a scoop of dough and roll the pan in a circle, evenly distributing the dough over its surface. Put the pan on the fire.
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  When holes appear on the top of the pancake and the dough becomes dull and seizes, gently pry the pancake with a silicone spatula and quickly turn it over. This must be done carefully, as the pancakes are very thin and tear easily. Bake all the pancakes this way. Serve with sour cream, butter and sugar or jam.

Bon Appetit!

The classic recipe for pancakes for 1 liter of milk with eggs

From this amount of milk, a large number of pancakes are obtained, therefore, to prepare them, you need free time and it is advisable to use 2 pans to speed up the process. Such an amount of pancakes is good to cook for a large company or for a holiday, for example, for Maslenitsa.

Cooking time: 1 hour.

Servings: 12.

Ingredients:

• Fat milk - 1 l;
• Chicken eggs - 2 pcs.;
• Wheat flour - 280 g;
• Sugar - 3 tbsp. l .;
• Salt - 1 tsp;
• Vinegar slaked soda - on the tip of a knife;
• Refined sunflower oil - 4 tbsp. l .;
• Butter - optional for spreading.

Cooking process:

1. Beat chicken eggs at room temperature with granulated sugar and salt. Add 4 tbsp. l. odorless sunflower oil and mix well.
2. Warm the milk slightly and pour half into the egg mixture, stir.
3. Add little by little all the flour that has been sifted into a separate bowl. Stir everything thoroughly with a whisk or beat with a mixer until smooth. The mass will turn out thick.
4. Gradually pour in the remaining milk, stir everything until smooth, so that you get a fairly thin dough without lumps.
5. Leave the dough at room temperature for 10-15 minutes so that the ingredients work together.
6. Put the pan for pancakes on maximum heat and heat. Lubricate its surface with vegetable oil using a silicone brush (do this before baking each pancake).
7. Pour a scoop of dough into a hot skillet and distribute in a circle. When the surface of the pancake has set, turn it over and fry on the other side. It takes about 20 seconds on each side.
8. Grease the finished pancake with a piece of butter.
9. Fry all the pancakes in this way, grease with butter and fold.

Bon Appetit!

Custard pancakes with milk and boiling water

The dough for such pancakes is called custard dough, because boiling water is added to it and the dough is brewed. The flour gluten begins to work intensively, so such pancakes, although thin, do not break. The recipe is also convenient because it does not require weights, only glasses and spoons.

Cooking time: 40 min.

Servings: 7.

Ingredients:

• Cow's milk - 2 glasses;
• Steep boiling water - 1 glass;
• Wheat flour - 1.5 cups;
• Choice chicken eggs - 3 pcs.;
• Sugar - 3 tbsp. l .;
• Salt - 0.5 tsp;
• Odorless sunflower oil - 4 tbsp. l .;
• Butter - for spreading pancakes.

Cooking process:

1. Break eggs into a wide bowl, add sugar and salt, beat the mass with a whisk or mixer until combined.
2. Add milk, half of sunflower oil to the egg mixture.
3. In another bowl, sift the flour and gradually stir into the dough, whisking continuously with a mixer or whisk.
4. Boil the kettle and collect a glass of boiling water. Without stopping stirring, carefully pour all the boiling water into the dough in a thin stream. Beat again with a mixer or a whisk, removing the lumps that have appeared and achieving maximum smoothness of the dough.
5. Heat the pan over high heat, then reduce the heat slightly.
6. Pour the remaining vegetable oil into a cup and prepare a silicone brush.
7. Grease the surface of the pan with sunflower oil, pour 1 large spoonful of dough. Turn the pan in a circle to distribute the dough.
8. When the underside of the pancake is browned and the edges of the pancake begin to become brittle, turn the pancake over and fry on the other side for about 10 seconds.
9. Gently remove the finished pancake on a plate and quickly coat with a piece of butter.
10. In this way, bake all the pancakes, greasing the pan with vegetable oil before each portion of the dough and oiling each pancake.
11. You can wrap a couple of pieces of chocolate, nutty chocolate paste or marmalade in pancakes and heat it slightly in the microwave to create pancakes with a quick filling.

Bon Appetit!

Step-by-step recipe for yeast pancakes with milk

In the memories of many children, the most delicious were grandmother's pancakes, which were baked with yeast. Indeed, such pancakes turn out to be lush, soft, delicate. If you want - eat with bacon, if you want - dip in condensed milk.

Cooking time: 2 hours.

Servings: 6.

Ingredients:

• Wheat flour - 3 glasses;
• Milk - 1 l;
• Chicken eggs - 2 pcs.;
• Sour cream 15% fat - 4 tbsp. l .;
• Fresh yeast - 30 g;
• Granulated sugar - 3 tbsp. l .;
• Salt - 1 tsp

Cooking process:

1. Heat the milk to a warm state (it is important not to overheat and not leave it cool). Break fresh yeast into pieces, rub between fingers and stir in milk. Gently add the sifted flour in portions, stir so that there are no lumps. Cover the dish with the dough with a towel and leave in a warm, draft-free place, rise for 1 hour. If fresh yeast needs to be replaced with dry yeast, then you can take 1 sachet of the latter, but you need to mix them immediately directly with flour.
2. Drive the eggs into a bowl. Pour in granulated sugar, salt, add sour cream and beat together.
3. Combine the risen dough of flour, milk and yeast with the egg mixture, mix everything until combined. Leave the dough to stand and rise for another half hour.
4. Heat a frying pan over high heat, grease it with vegetable oil.
5. Pour a small amount of dough into the pan, when holes appear on the surface, turn the pancake with a spatula to the other side. The less dough is initially poured into the pan, the thinner the pancakes will be.
6. Grease each pancake with butter and put in a stack.

Bon Appetit!

Thin pancakes with milk and soda

A beautiful pattern on pancakes can be achieved by adding soda quenched with vinegar to the dough. This gives the very air bubbles, which then penetrate the dough and make the pancakes airy. Such pancakes can be additionally poured with honey or syrup, it will be very tasty.

Cooking time: 1 hour 20 minutes.

Servings: 5.

Ingredients:

• Wheat flour - 200 g;
• C0 eggs - 2 pcs.;
• Milk 3.2% fat - 500 ml;
• Sugar - 2 tbsp. l .;
• Table salt - a pinch;
• Soda - 1 tsp;
• Vinegar - 1 tsp;
• Vegetable oil - 5 tbsp. l.

Cooking process:

1. Heat the milk slightly and pour into a large bowl. Add eggs and sugar with salt. Beat the mixture with a whisk, mixer or fork.
2. Quench the baking soda in a large spoon with vinegar, pour into the dough and stir.
3. Sift flour separately. Add flour to the dough in small portions and beat until smooth, removing the lumps.
4. The dough should turn out to be quite liquid, in consistency it will resemble fatty kefir. If the dough turns out to be thick, you need to add a little milk, if it is liquid - flour.
5. Stir in odorless sunflower oil (about 2 tablespoons) and let stand at room temperature for about 10 minutes.
6. At this time, heat the pancake pan over high heat, slightly reduce the heat and grease the pan with vegetable oil.
7. Pour 1 small scoop of dough into the pan, turn it in a circle to distribute the dough and fry the pancake on one side until holes appear on the surface.
8. Gently, so as not to break, turn the pancake over, fry on the other side for just a couple of seconds.
9. Fold the pancakes in a pile, if you wish, you can first grease each of them with a piece of butter.

Bon Appetit!

Delicious pancakes with sour milk

A useful recipe for thrifty housewives: you can use sour milk or kefir in the dough, or you can add both in half. The pancakes are very tasty, with a slight sourness and creamy aftertaste.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Wheat flour - 210 g;
• Chicken eggs C2 - 3 pcs.;
• Sour milk - 500 ml;
• Granulated sugar - 2 tbsp. l .;
• Table salt - 0.5 tsp;
• Vanillin - a pinch;
• Deodorized sunflower oil - 5 tbsp. l.

Cooking process:

1. Break small eggs into a cup one at a time to check for freshness. Then mix and send to a large bowl.
2. Pour salt and granulated sugar there. Beat the whole mass with a mixer or whisk until smooth. If the pancakes are sweeter, add a little more sugar.
3. Pour half of the sour milk into the dough, stir until combined.
4. Add pre-sifted flour with a pinch of vanilla spoon to the dough, beat each time so that no lumps appear.
5. When all the flour has been added, pour the rest of the sour milk into the dough and beat everything with a mixer. The dough should be runny.
6. Pour in 2-3 tbsp. l. vegetable oil in the dough, mix and leave to stand on the table, covered with a towel, about 5 minutes.
7. Heat a cast-iron pan on the stove, brush with a part of the remaining vegetable oil with a silicone brush. There should not be a lot of oil, otherwise, when distributing the dough over the pan, it will not let the pancake lie flat.
8. Pour a few tablespoons of the dough into the pan, spread the dough in a circle and fry the pancake for about 25 seconds.
9. Turn the pancake over with a silicone spatula and fry on the other side for about 7-10 seconds.
10. Serve ready-made pancakes with jam, honey, sour cream and sugar.

Bon Appetit!

Step-by-step recipe for making sweet pancakes with milk

Thin sweet pancakes with milk are ideal for any sweet fillings: fruit, cottage cheese, chocolate.Children will definitely not remain indifferent to such a dish.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Fat milk - 230 ml;
• Purified water - 230 ml;
• Wheat flour - 230 g;
• Chicken eggs - 3 pcs.;
• Granulated sugar - 2 tbsp. l .;
• Vanilla sugar - 1 pack;
• Salt - 0.5 tsp;
• Odorless sunflower oil - 2 tbsp. l. in dough + for frying.

Cooking process:

1. Mix eggs in a deep bowl with water, granulated sugar and vanilla sugar, salt and milk, beat with a blender or mixer until smooth.
2. Sift wheat flour into the mixture, beat periodically, breaking the lumps.
3. Pour vegetable oil into the dough and stir, let stand for about 10 minutes, while the pan heats up.
4. Heat a cast-iron pancake pan over high heat. Prepare a scoop and a silicone brush, pour the remaining vegetable oil into a dry cup.
5. Cover the preheated pan with a minimal layer of vegetable oil with a brush. Pour a scoop of dough onto the surface, turn the pan in a circle until the dough spreads like a pancake.
6. Fry the pancake on one side until the edges are brittle and the bottom of the pancake is lightly browned.
7. Gently turn the pancake over with a flexible silicone spatula and fry for a few more seconds.
8. Fry all the pancakes in this way. If you need to wrap the filling in pancakes, then you should wait for them to partially cool.
9. These pancakes can then be easily reheated in the microwave.

Bon Appetit!

A simple recipe for fluffy thick pancakes with milk

If you were looking for the perfect recipe for fluffy pancakes with the addition of milk, then here they are: thick, porous, they are like a sponge capable of absorbing various sauces. In addition, they are ideal for savory breakfasts like bacon and eggs.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Wheat flour - 320 g;
• Fat milk - 320 ml;
• Chicken eggs - 2 pcs.;
• Granulated sugar - 4 tsp;
• Salt - 0.5 tsp;
• Baking dough - 2 tsp;
• Butter - ¼ pack.

Cooking process:

1. Drive the eggs into a bowl where the pancake dough will be prepared. Add milk, granulated sugar, salt there. Stir until smooth and sugar crystals dissolve.
2. Separately in a bowl, sift the flour mixed with baking powder.
3. Add flour in a few spoonfuls to the dough, whisking each time with a whisk, mixer or fork to prevent lumps from forming.
4. Melt the butter with impulses in the microwave and add to the dough, stir. Let stand for about 7-10 minutes.
5. During this time, you need to heat a thick-walled pan over medium heat. Lubricate its surface with vegetable oil.
6. Pour about 1.5 tbsp. l. dough and, tilting the pan, distribute the dough in a circle. The pancake will be about 3-4 mm thick.
7. Bake over medium heat for about 1 minute, then turn over and bake for another 1 minute.
8. Serve hot pancakes with jam, honey, maple syrup. Such pancakes also go well with scrambled eggs, fried sausages or caviar.

Bon Appetit!

Pancakes with milk and water without adding eggs

If you wanted pancakes, but there were no eggs at home, do not rush to the store only for this product, you can do without it perfectly. Pancakes cooked without eggs are in no way inferior to classic pancakes. This dish will also appeal to those who are allergic to chicken yolk.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Wheat flour - 410 g;
• Water - 200 ml;
• Milk - 200 ml;
• Granulated sugar - 2 tbsp. l .;
• Baking soda - 0.3 tsp;
• Salt - 0.5 tsp;
• Refined vegetable oil - 4 tbsp. l.

Cooking process:

1. Mix water and milk in a deep bowl, where the dough will be prepared.
2. Pour salt and granulated sugar into milk and water, mix well until the grains dissolve.
3. Sift the flour several times into a separate bowl. Gradually pour into the dough in small portions, stirring vigorously with a whisk or beating the dough with a mixer to remove lumps.
4. Quench the baking soda with vinegar and pour into the dough.
5. Pour half of the vegetable oil into the dough and stir, cover with a towel and let stand for 10 minutes, so that the ingredients are finally combined with each other. The dough will resemble liquid sour cream in its texture.
6. Pour the other half of the sunflower oil into a clean, dry cup (it will serve to grease the pan). Be sure to make sure that the cup is completely dry, otherwise, due to drops of water in the cup, the oil in the pan will start to shoot later.
7. Heat a small cast iron pan over high heat, grease with vegetable oil using a silicone brush.
8. Reduce fire to medium. Pour 1 scoop of dough into the pan and quickly distribute it in a circle by turning the pan.
9. When the surface of the pancake becomes dull and covered with holes, gently turn the pancake over and fry it on the other side for a few seconds.
10. Fold the pancakes in a neat pile and serve hot.

Bon Appetit!

A very simple and delicious recipe for pancakes with milk powder

It is very convenient to keep at home such a semi-finished product as milk powder: if stored properly, it does not deteriorate for a long time, it can always be diluted with water and prepared thin tender pancakes. There is no difference from pancakes on ordinary cow's milk at all.

Cooking time: 55 min.

Servings: 6.

Ingredients:

• Powdered milk - 200 g;
• Wheat flour - 400 g;
• Warm water (boiled) - 600 ml;
• Chicken eggs - 2 pcs.;
• Sugar - 4 tsp;
• Baking powder - 2 tsp;
• Salt - 1 tsp without a slide.

Cooking process:

1. In a wide bowl, combine milk powder, flour and baking powder, mix well. The flour must be sieved several times in advance, this affects the airiness of the pancakes.
2. Add warm boiled water to the dry mixture, stir. Leave for 1 hour for the gluten in the flour to start working. It is not necessary to stir the dough lumps at this stage until they disappear.
3. After the specified time, add eggs, salt, granulated sugar to the dough preparation. Mix everything very thoroughly or beat with a mixer to remove even the smallest lumps from the dough.
4. Heat a small frying pan with a thick bottom and sides over high heat, then reduce the heat a little.
5. Lubricate the surface of the pan with a thin layer of odorless vegetable oil or a piece of unsalted bacon, impaled on a fork.
6. Pour a few spoons of dough into the pan, but so that the pancake ends up being thin. Shaking the pan from side to side, distribute the dough evenly.
7. Bake the pancake on one side for about 10-15 seconds, then turn it over and continue to fry it on the other side for about the same amount. Do the same with the rest of the test.
8. Serve pancakes with tea, coffee or cocoa, seasoned with sweet sauces or stuffed with salted filling and fried in butter.

Bon Appetit!