How To Make Delicious Pancakes With Milk: Recipes (classic And New), Cooking Thin With Holes, Yeast, Custard With Boiling Water

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Secrets and recipes for making delicious pancakes in milk

Pancakes are an invariable dish of Russian cuisine, without which it is impossible to imagine our traditional table. They have become a tradition of Oil Week, but besides these holidays, everyone loves them - from young to old, on weekdays and holidays, for breakfast, lunch and dinner. There are a lot of pancake recipes, and there are a lot of fillings for them. But we suggest you master several recipes for pancakes with milk - fresh, sour, melted.

Content

• 1 A little about the history of pancakes

• 2 How to make the right dough: choosing and preparing food

  • 2.1 Rivers of milk
  • 2.2 Flour banks
  • 2.3 Eggs
• 3 The first pancake is not lumpy: how not to be mistaken in choosing a frying pan

• 4 Step-by-step milk pancake recipes: a variety for every taste

  • 4.1 Classic recipe with milk

    4.1.1 Video: original, aromatic pancakes with baked milk and fermented baked milk

  • 4.2 Openwork pancakes from a bottle

    4.2.1 Video recipe: milk pancakes in a bottle

  • 4.3 Custard with boiling water and kefir

    4.3.1 Video: custard pancakes with fresh milk

  • 4.4 Pancakes without using eggs

    4.4.1 Video: pancakes with milk, but no eggs

  • 4.5 Yeast pancakes with holes
  • 4.6 Pancakes made from whole wheat flour
  • 4.7 Photo gallery: there is no limit to perfection - making pancakes even tastier with fillings
  • 4.8 Photo gallery: how to decorate, how to serve

A little about the history of pancakes

When and how the first pancake appeared in Russia - this, perhaps, will not be known. For example, one legend says that the appearance of pancakes is pure coincidence. A certain hostess put a pot of oatmeal jelly in the stove (yes, and not at all with the dough we are used to), and she forgot it there out of absentmindedness. And when she came to her senses and took out the pot from the oven, it turned out that its contents were perfectly baked. It turned out a kind of cake, which was very easily cut into layers. So the baked oatmeal jelly was served to the table. And, it seems, the guests liked the delicacy so much that the pancakes walked across Russia with leaps and bounds, slightly changing in composition and appearance, but inevitably remained a favorite dish on the table.

Pancakes have been one of the favorite treats on our tables since ancient times, the cat will not let you lie!

How to make the right dough: choosing and preparing food

It's no secret that the right ingredients determine the taste of the future dish. But it's not enough to know how to choose products, you also need to prepare them so that the dough turns out to be airy, light, and the pancakes from it are tasty and beautiful.

Milk rivers

In general, the choice of milk for pancakes is a matter of taste for the hostess. But there are secrets here too. For example, the higher the fat content of the milk, the richer the taste of pancakes will be. Homemade fresh milk or baked milk 3.2% will help to achieve this effect. But a lighter and low-calorie option can be prepared with skim milk no higher than 2.5%.

It is recommended to slightly heat the milk before adding it to the dough, or at least bring it to room temperature. Cold milk in a dough will not provide a good, even finish on the inside. In case of overheating, dilution with water is allowed. This is also useful because the pancakes are fried well and quickly.

Fresh milk is the key to the deliciousness of pancakes

By the way, pancakes can be made with kefir or sour homemade milk (yogurt). You do not need to heat it up, but it is recommended to bring it to room temperature. The same goes for fermented baked milk or yogurt if you want to use them. Any of these products can be mixed with fresh milk in proportions convenient for you or according to a recipe.

Flour shores

Good pancakes can never be without quality flour, preferably of the highest grade. If it was not bought in a store the other day, but has already been stored at your home for a long time, arrange for a check on it. Take a handful of flour with a dry palm and rub. The damp product will stick to your hand, pancakes from it will be hard and dense. Excessive moisture is also indicated by a gray tint. But good quality flour is white or slightly creamy, it will creak slightly between the fingers.

Control the quality of the flour for the dough, otherwise the pancakes may not work

Another way to test flour is to taste it. If it dissolves on the tongue, leaving a slightly sweet aftertaste, feel free to use it for the test. But the feeling of stickiness indicates an excess of gluten. Thin, airy and delicate pancakes will not work from such flour.

You can experiment and knead the pancake dough from any flour: corn, chickpea, rye, oatmeal or buckwheat. The original taste will be obtained if you mix 2-3 types of flour into one mass.

Eggs

For pancake dough, choose fresh eggs of the highest grade, preferably large ones. A product from domestic chickens is ideal. These eggs give the pancakes a beautiful yellow color and a richer flavor. Be sure to put them out of the refrigerator ahead of time to keep them at room temperature.

Homemade eggs are the best option for pancakes

Eggs are beaten separately from other products. It is better to do this with a whisk, but some people prefer a mixer or blender - this is faster, and there are guaranteed no lumps left. Already then sugar and a little salt are added, after which the mixture is thoroughly whipped again until uniform.

As a rule, 2 eggs are taken for every 1 liter of milk. But often the housewives themselves select the ideal proportions. Some methods of making pancakes use only whites or yolks. The main thing is to remember:

• because of the large number of eggs, pancakes will become an omelet;
• due to lack of eggs, the dough will not set.

The first pancake is not lumpy: how not to be mistaken in choosing a frying pan

Nowadays, the market offers hostesses such a variety of dishes for cooking pancakes that their eyes run up - for every taste and wallet: non-stick, light, Teflon-coated pans, and even special pancake makers. But experience shows that the best dish for pancakes is a good old cast-iron pan.

Its advantage over modern inventions is its thick walls and bottom. Such surfaces warm up evenly and retain heat well, and the dough does not stick to them. In addition, the cast iron frying pan is durable, and it is not afraid of temperature changes.

Since olden times, a cast-iron pan is considered the best for pancakes.

Another feature of the frying pan used for frying pancakes is the low sides. Thanks to them, you can easily turn the pancake with a spatula or even throw it upside down. And, of course, do not forget about the long handle made of non-heating material.

Cast iron has a porous structure that gradually absorbs oil during frying. Thus, over time, a kind of non-stick coating forms on the surface of the bottom of the pan. This means that the more years your cast-iron pan is, the tastier the pancakes will be on it. But this is provided that the pan is used only for frying pancakes! You can, of course, cook other products on it, but there is a possibility that the pancakes will then burn or bake unevenly.

Among the disadvantages of a cast-iron pan, only:

• heavy weight;
• tendency to rust.

If you've just bought yourself a cast iron skillet, don't rush to use it right away. She needs preliminary preparation. Put the pan on fire, pour salt on the bottom in an even thin layer and heat it until dark. Salt tends to draw out fumes and technical oils used in the production of cast iron. The manipulations with the salt can be repeated, and then the oil can be ignited in a frying pan.

Step-by-step recipes for pancakes in milk: a variety for every taste

If you think that pancakes mixed with milk are a dish from a certain, traditional set of products, then you are deeply mistaken. In fact, there are many ways to prepare this dessert, and, accordingly, its composition can also be changed at will. We offer you several recipes, original and at the same time simple.

Classic recipe with milk

Of course, we will start with the simplest, classic way of making pancakes with milk. To do this, you will need:

• 0.7 liters of milk;
• 300 g flour;
• 2 chicken eggs;
• 1 pinch of salt;
• 2-3 tbsp. l. Sahara;
• 50 g of vegetable oil.

This amount of products is designed for about 20 pancakes.

Flour, milk, eggs, sugar and vegetable oil - for good pancakes, the products must be fresh and of high quality

Pay attention to how much salt and sugar you need to add to the dough. Accurate information about their quantity can hardly be found anywhere, and many housewives recommend doing this "by eye", depending on your preferences. It is also worth keeping in mind what kind of filling you are going to put in ready-made pancakes. Vegetables, mushrooms, meat and caviar combined with sweet pancakes are unlikely to give a taste that everyone will like. If you are in doubt or want to offer your guests several types of filling, then make unleavened pancakes by adding the same amount of sugar and salt to the dough, about 1 teaspoon each.

1. First, beat the eggs into a suitable bowl with the salt and sugar.

   

   Begin by beating eggs with sugar

2. Beat the mixture thoroughly until smooth using a whisk, or better a mixer. Then add milk and whisk again.

   

   The whisk will do a great job of beating eggs, but the mixer will do it faster.

3. Sift flour and add in small portions to milk and egg mixture, stirring constantly.

   

   Add flour to the dough in small portions so that no lumps form when mixing

4. Beat the dough until there are no lumps left in it. Then pour in the vegetable oil and mix again.

   

   Add some vegetable oil to the dough and mix well

5. Your dough is ready. You can start frying pancakes. Preheat the pan and for the first time, pour 1 teaspoon of vegetable oil, spreading it over the surface.

6. The amount of dough for one pancake depends on the diameter of your pan, but usually you need to use a little less than 2/3 of the ladle. While spinning the pan in your hand, gently pour the dough so that it spreads evenly over the bottom in a thin layer.

   

   The dough should be spread over the bottom of the pan in a thin layer.

7. Fry the pancake for 1-2 minutes over medium heat, then turn it over with a spatula and hold for 30-40 seconds. Fry all other pancakes in the same way.

   

   Fry the pancakes on both sides until golden brown

Video: original, fragrant pancakes with baked milk and fermented baked milk

Openwork pancakes from a bottle

Did you know that pancakes can be shaped in any shape? And you don't have to buy a special frying pan or try to distribute the dough over it in some special way. You can draw real masterpieces that look like lace, and suitable dishes will help you with this. It can be a regular plastic bottle. To make the pattern thinner, you can make a hole in the cap or put a nozzle from a cooking syringe on the neck.

You can draw pancakes of any shape using a plastic bottle.

You can use any pancake dough, but first we recommend learning from the traditional set of products, as in the previous recipe.

We start cooking, having previously brought all the ingredients to room temperature.

1. Pound sugar and eggs in a bowl suitable for depth, salt.

   

   Remember that the eggs for the pancake dough should be at room temperature.

2. Pour sunflower or other vegetable oil into the sugar-egg mixture and mix well.

   

   Add vegetable oil to avoid greasing the pan later.

3. Pour milk into the mixture. Stir constantly, gradually add flour, be sure to sift it.

   

   Stir in milk and sifted flour

4. Knead the dough so that no lumps form. It is better to use a mixer or even a blender right away.

   

   To avoid lumps in the dough, beat it with a mixer or blender

5. It's time for creativity. Prepare a bottle with which you will draw pancakes on the bottom of the pan and fill it with dough.

   

   The thinner the bottle nozzle, the more delicate the pancakes will turn out.

6. Place a dry skillet on the stove, wait for it to heat up, and reduce the heat to low. Apply a pattern from the dough. This can be anything that your imagination tells you: a heart, a sun, a flower, a funny face. Fry until browned.

   

   Apply a dough pattern to a hot skillet

7. Flip the pancake over and fry the other side as well.

   

   Fry the pancake so that it is browned and golden on both sides

The more people at the table are waiting for openwork pancakes, the richer the selection of patterns. Help yourself!

Draw any patterns from the dough so that each pancake is exclusive!

Video recipe: milk pancakes in a bottle

Custard with boiling water and kefir

Do you want the pancakes to become soft, a little loose when frying? Make them with kefir-mixed choux pastry. To do this, you need the following products:

• 500 ml of kefir;
• 2 cups of flour;
• 3 tbsp. l. Sahara;
• 1 pinch of salt;
• ½ tsp. soda;
• 1-2 tbsp. l. vegetable oil;
• 1 cup boiling water;
• 2 chicken eggs.

Also, stock up on butter to put on ready-made pancakes.

1. Pour kefir into a deep bowl and beat in the eggs. First, mix until smooth, then whisk lightly.

   

   Mix kefir with eggs

2. Pour sugar into the mass, salt, add flour. Mix again until the dough is smooth.

   

   Add flour, sugar, salt and knead the dough

3. Pour soda into a glass of boiling water and immediately pour it into a container with dough. Stir immediately. After this, the test needs to be infused for 10-15 minutes.

   

   Pour boiling water into the dough and stir quickly

4. Heat the skillet and brush the bottom with vegetable oil. If you add oil directly to the pancake mixture, then you should not pour it into the pan. Just pour in the pancake mixture right away, run a thin layer along the bottom and toast on both sides until golden brown.

   

   If you add vegetable oil directly to the dough, then you do not need to grease the pan before frying.

5. Each ready-made pancake, removing from the pan onto a dish, immediately grease with a small amount of butter. This will make the pancakes even softer and tastier.

   

   The butter will make the pancakes soft and delicate.

Video: custard pancakes with fresh milk

Pancakes without using eggs

If you have a reason not to eat eggs, we have a pancake recipe for you too.

You will need:

• 300 g flour;
• 250 ml of milk;
• 4 tbsp. l. vegetable oil;
• ¼ h. L. soda;
• sugar and salt to taste.

Cooking.

1. Take a deep container, pour flour into it, be sure to sift, salt and add sugar. Mix the foods well.
2. Gradually, little by little, pour milk into the mixture, gently stirring the food with a fork or whisk. Then beat everything with a mixer: it will break all the lumps well.
3. Add soda, quenched with vinegar or boiling water to the dough. Add oil, mix and let it brew for about 10 minutes.

4. Grease a preheated frying pan with oil, pour the dough over it in small portions (you can use a medium-sized ladle) and fry on both sides.

   

   Without eggs, pancakes with milk are also tasty and aromatic.

Video: pancakes with milk, but no eggs

Yeast pancakes with holes

Due to the yeast, such pancakes look like lacy, they are fluffy and thin at the same time, and very soft. True, they will take more time to prepare.

Take these products:

• 20 g fresh yeast (or 7 g dry);
• 1 tbsp. l. Sahara;
• 1 tsp salt;
• 1 egg;
• 2 tbsp. l. vegetable oil or the same amount of butter;
• 2-3 glasses of milk;
• 400-450 g flour.

Cooking.

1. Take a glass of warm water (about 30 ° C) and dilute the yeast in it. Pour the solution into a mixture of 250 g flour and 1 tsp. Sahara.

   

   Make a dough with warm water, yeast and sugar

2. Stir the food and send it to a warm place for 40–45 minutes. There the dough should be infused and rise.

   

   The dough should be infused for 40 minutes

3. Separate the yolk from the protein and pour it into the present dough. Add the remaining sugar there, pour in the butter. Salt.

   

   Add egg yolk, sugar and butter to the dough

4. Stir the dough, add flour in small portions, until you knead an even dough. After that, without stopping stirring, add warm milk in small portions. Put the prepared dough in a warm place for an hour.

   

   Knead the dough by adding flour and warm milk

5. Pound the risen dough, return to a warm place. When you see that it has risen again, wrinkle it again.

   

   The dough must be crumpled every time it rises.

6. Add the whipped protein to the dough and stir. Note that the mixture should not be thick.

   

   Whisk the egg white into a strong foam and add to the dough

7. Wait a little until the dough rises again, and immediately, without wasting time, start baking pancakes. by this point, the pan should already be hot and oiled. Pour a portion of the dough on it and swing it over the surface. Keep on fire for 2-3 minutes.

   

   Yeast pancakes should be fried as soon as the dough rises again

8. Flip the pancake over and fry the other side for about 1.5 minutes.

   

   Fry the pancake on both sides until golden

9. Put the prepared pancakes with yeast in a stack on a plate and serve with butter.

   

   Put the finished pancakes in a stack and serve.

Whole Wheat Pancakes

If you love to eat well, but keep an eye on the health benefits of foods, you will love the recipe for pancakes made with milk and whole grain flour. For them you will need:

• 1.5 cups of milk;
• 100 g whole grain flour;
• 2 eggs;
• 2 tbsp. l. Sahara;

• butter to taste.

  

  Wholegrain pancakes are not only tasty but also healthy

Let's start cooking.

1. In a deep bowl, beat eggs, milk and sugar with a mixer until smooth.

   

   Beat milk and eggs with a mixer to make the mass more fluffy.

2. Add flour and stir until the mixture reaches an even consistency.

   

   Add flour and blend until smooth

3. Let the dough sit for about half an hour.

   

   The dough should be infused so that the flour dissolves well

4. Preheat a skillet and brush with oil. Pour a portion of the dough so that it spreads evenly. Cook over medium heat for 2 minutes on one side and 1 minute on the other.

   

   Remember to spread the dough in a thin layer

5. Transfer the finished pancake to a plate and brush with butter.

   

   Remove each prepared pancake from the pan, grease it with oil

That's it, quick and easy. Help yourself!

Photo gallery: there is no limit to perfection - making pancakes even tastier with fillings

An exquisite dish in the tradition of Russian cuisine - pancakes with caviar and salmon

Crab sticks - popular seafood and great filling for pancakes

Pancakes with meat - what could be your favorite?

Try wrapping a whole banana in a pancake - it's delicious and fun!

Fried, stewed, pickled mushrooms in combination with herbs and cheese will make pancakes amazing

Herring is one of our favorite fish, so why not fill pancakes with it?

The combination of cheese and ham in the filling is one of the most popular

Grate hard cheese, mix it with chopped herbs - parsley, dill - and the spicy fresh taste will amaze everyone

Pancakes with sweet cottage cheese flavored with vanilla are a very popular and beloved delicacy by many

A mixture of boiled eggs and fresh green onions is a very spring filling for pancakes!

Smooth out the pancake and put any filling in its center, for example, a mixture of any minced meat with boiled rice or buckwheat

Autumn sweet pancakes with honey, yogurt, cinnamon and apple pieces will really appeal to children

Photo gallery: how to decorate, how to serve

For guests with different tastes - a large dish of pancakes with different fillings

Why not make sushi out of the pancakes and add some caviar?

Pouches are one of the most popular forms of serving pancakes, and the choice of filling is yours.

Delight the kids by decorating pancakes for them in the form of funny, funny figures

Soft, pliable pancakes can be turned into lovely roses and garnished with berries and fruits

Distribute the filling over the pancake, roll into a roll and cut into medallions - the original dish is ready!

Filled pancake envelopes and triangles can be beautifully laid out on a platter

The easiest way is to serve pancakes in a heap, especially if there are many other snacks around them.

A variety of pancake fillings will allow your imagination to expand to the size of the Universe!

Delicious, hearty ruddy pancakes are a welcome dish on any table! They can be a dessert, an appetizer, a main course - it all depends on how you decorate and serve them. And as you can see, there are a lot of options, and if you connect your imagination, then there will be hundreds of times more of them, enough for every day for the whole family and a large company! Enjoy your meal!