What are pancakes made from? How to cook lace pancakes. Pancakes on the water

I entered the house and found that there was no electricity. I planned to wash my hair, but I couldn’t turn on the hairdryer. It's delicious to cook in the microwave - you'll have to put it aside. The TV doesn’t work, the computer... I thought with regret about how attached we are to all this! There are also crows on the street croaking and their screams make your soul feel painful. I went up to the window to close the window, and a bright, round pancake of the sun flashed in my face. A happy little boy of three or four years old runs along the sidewalk, skipping after his mother, looking at a tree dotted with screaming crows, and saying: “The birds are singing!”
“Be like children...” I remembered and, in high spirits, went to cook pancakes.

Ingredients:

• milk 1 liter
• egg 2 - 4 pcs
• sugar 1 - 2 tbsp.
• salt a pinch
• soda 0.5 tsp and 1 tsp. vinegar to extinguish it (can be omitted)

Step-by-step photo recipe

Heat the milk to 40° C (finger-friendly) and divide it into two parts of 0.5 liters each. This will make it easier to knead the dough and there will be no lumps in it.

Break eggs into a bowl, add salt and sugar. Whisk until foam forms.

Add 0.5 liters of warm milk to the bowl with beaten eggs and stir.

Gradually add the sifted flour and mix until smooth, so that there are no lumps. You should have a smooth and thick dough.

Add baking soda, quenched with vinegar, to the dough and mix. You don’t have to add soda, then the pancakes will be hole-free and more elastic.

Add the remaining 0.5 liters of warm milk and vegetable oil, mix thoroughly.

I have kept this recipe for a long time and further it says that you need to thoroughly wash the frying pan and heat it thoroughly, grease it with oil . .. This is understandable, because before there were no frying pans with a non-stick coating and baking pancakes was a test of patience - the pancake would stick tightly to a heavy cast-iron frying pan and, having torn off a lump of hot dough, it had to be thrown away. This is where the saying “The first pancake is lumpy…” came from. With modern technologies, this process has turned into pleasure. If you love pancakes, be sure to purchase a modern pancake pan with a non-stick or ceramic coating.

Heat up the pancake maker , Pour the dough onto it and bake the pancakes first on one side, then on the other.

Remove the finished pancake to a plate. Pour the next portion of dough onto the pancake maker and, while it is frying, grease the previous pancake with butter while it is still hot . You can do it like this, using a fork.

Or melt the butter in the microwave and brush the pancakes with a brush.

Advice: If you think the pancakes are too thick, you can add a little boiled water to the dough. But don't overdo it; if the batter is too liquid, the pancake won't stay in the pan when pouring the batter.

Like this, pancake after pancake - you get a whole stack!

Well, don't sigh! And you will definitely succeed!

And this is how I fold the pancakes; if you need to put them in the refrigerator, just cover them with cling film. It’s so convenient to take them out and heat them in the microwave. And if you put them in a stack, they will stick together.

How to cook filled pancakes → ,
Very tasty
I recommend trying the pancakes and Try the pancakes

refined vegetable oil 2 - 4 tbsp

premium wheat flour 3.5 cups (cup volume 200 ml)

butter for greasing prepared pancakes 200 g

Heat the milk to 40° C and divide it into two parts of 0.5 liters each. Beat eggs with salt and sugar with a whisk until foam forms. Add 0.5 liters of warm milk to the bowl with beaten eggs and stir. Gradually add the sifted flour and mix until smooth, so that there are no lumps. Add soda, quenched with vinegar, to the dough. Stir well and add the remaining 0.5 liters of warm milk and vegetable oil. Mix well. Heat the pancake maker and bake pancakes first on one side, then on the other. Remove the finished pancake to a plate and, while it is still hot, brush with butter.

Ingredients

• 350 g of boiled meat (lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan with the onions. Salt, pepper and fry for about 10 minutes. Place the filling on the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons sour cream;
• 100 g cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the breast in salted water, cool and cut (or mince). Fry chopped onion in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and grated cheese. Salt, pepper, mix thoroughly. Fill the pancakes by rolling them into an envelope and fry them a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, such as goat cheese or feta cheese.

Preparation

Cut the raw pumpkin into small cubes, place in a frying pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it is soft. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spread the mixture onto the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

• 600 g beef liver;
• 3 small onions;
• 2 medium carrots;
• 2 chicken eggs;
• salt, pepper to taste;
• butter for frying.

Preparation

Peel the onion and carrots and chop finely. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Add salt, pepper and mix well. Fill the pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g doctor's sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage, cheese, sour cream and mustard. Stuff pancakes with the mixture. Instead of boiled sausage, you can use ham, and instead of hard cheese, cream cheese.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 spoon of wine vinegar (or lemon juice);
• 2 tablespoons olive oil;
• 1 teaspoon salt;
• fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate them, add salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce on pancakes and wrap in any way you like.

7. With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Preparation

Wash the champignons, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4–5 minutes). Chop the dill and mix with the hollandaise sauce. Place a little fish and mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the remaining sauce. Bake for 10–15 minutes at 180 ºС. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons Dijon mustard;
• lemon juice, salt and pepper to taste.

Preparation

Cut the salmon into small slices. Spread each pancake with cheese and Dijon mustard, place the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons flour;
• 2 tablespoons butter;
• 2 feathers of green onions;
• salt to taste.

Preparation

First make the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Add salt to taste and remove from heat.

For the filling, chop crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onion, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Preparation

Hard boil the eggs, peel and finely chop. Also finely chop the green onions. Mix the ingredients, add a little mayonnaise (better) and salt. Stuff the pancakes with the filling.

11. With fried egg and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g hard cheese;
• 8 slices of ham.

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham and some grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Fold the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried egg is fried, remove the pancake from the pan and repeat with the next one. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach

Ingredients

• 600 ml milk;
• 60 g butter;
• 40 g flour;
• 1 bay leaf;
• 65 ml heavy cream;
• 450 g spinach;
• 150 g ricotta;
• 150 g gorgonzola;
• 100 g parmesan;
• 100 g mozzarella;
• 1 bunch of green onions;
• salt, pepper and nutmeg to taste.

Preparation

To prepare the sauce, mix milk, 50 g of butter and flour in a saucepan, add bay leaf. Bring to a boil and leave on fire until thickened. Salt, pepper and season with grated nutmeg. Reduce heat and cook for another 2 minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain the excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you wish). Pepper and stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Fill the pancakes and place in a greased baking pan. Bake for 25–30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and remaining Parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Preparation

Heat the cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses are melted and the sauce thickens. Then remove from heat.

Boil the broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will preserve the color of the cabbage.

Place some broccoli on the prepared pancakes and cover with cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon grated horseradish;
• 1 bunch of dill.

Preparation

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Fill the pancakes.

15. Curd and cream

Ingredients

• 200 g cottage cheese;
• 100 ml heavy cream;
• 4 tablespoons milk;
• 3 tablespoons of chopped herbs;
• salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and carefully fold into the curd mass. Spread the pancakes with the resulting curd and butter cream and serve.

16. Curd with raisins

Ingredients

• 500 g cottage cheese;
• 2 tablespoons sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons sugar;
• 1 teaspoon vanilla;
• butter.

Preparation

Rub the cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Keep in the refrigerator for 1.5–2 hours. During this time, bake thin pancakes and fill them with curd mixture and raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2–3 tablespoons of honey;
• fresh thyme leaves;
• a handful of walnuts.

Preparation

Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen wild mushrooms;
• 3–4 medium onions;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Preparation

Thaw the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onions and carrots in vegetable oil until golden brown. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper. Stuff pancakes with filling. It will be tastier if you bake thin, non-yeasted ones.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

• 500 g champignons;
• 250 g hard cheese;
• 1 medium onion;
• 2 tablespoons flour;
• 2 tablespoons sour cream;
• 1½ cups milk;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Finely chop the champignons and onions and fry in vegetable oil. Add flour and stir. Then pour in the milk, add sour cream, salt and pepper. Stir thoroughly and bring to a boil. Spread the resulting filling onto the pancakes, roll them into rolls and place them in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200°C.

20. Cabbage

Ingredients

• 300 g fresh cabbage;
• 2–3 small onions;
• 3 chicken eggs;
• salt and pepper to taste;
• butter and vegetable oil for frying.

Preparation

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

• 2 small beets;
• 100 g peeled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Preparation

Wash the beets, dry them, wrap them in foil, place them on a baking sheet and bake for an hour at 200 ºС. After this, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mixture. Roll up the pancakes. Then put it in the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

• 400 g zucchini;
• 1 medium onion;
• 100 g hard cheese;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Peel the zucchini and grate on a coarse grater. Peel the onion and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and sauté the vegetables until the cheese has melted. Wrap the resulting filling into pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley;
• 1 tablespoon olive oil;
• salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Fry the onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer the vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them to the pan with the onions and peppers along with the juice. Simmer covered again for 15 minutes. Finally add garlic and ground red pepper.

Sprinkle each pancake with grated Parmesan and place the prepared filling on top. Roll the pancakes into rolls and place in a baking dish, then place in an oven preheated to 200 ºC for 15 minutes. Sprinkle with chopped parsley before serving.

24. Nut

Ingredients

• 500 ml milk;
• 120 g sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Preparation

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some hazelnut syrup and stir.

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1–2 tablespoons of water;
• fresh or canned fruit to taste.

Preparation

Melt the chocolate in a water bath and melt the butter in a separate bowl. Add the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate glaze and add slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons sugar;
• 60 ml water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt;
• 2 tablespoons roasted almonds.

Preparation

In a heavy-walled saucepan or saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour in the heated cream. Stir vigorously, let the sauce thicken and remove from heat.

Slice the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then place the strawberries on thin pancakes, pour caramel over them and roll them up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

• 500 g cottage cheese;
• 2 tablespoons honey;
• some walnuts and raisins.

Preparation

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. Mix thoroughly. Fill the pancakes and fry in butter until golden brown.

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons sugar.

Preparation

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Stir. Add the puree to the butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

29. Orange

Blinztree/Depositphotos.com

Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons orange jam;
• 2 tablespoons Grand Marnier liqueur.

Preparation

Combine orange juice, powdered sugar, jam and butter in a saucepan. Place on the fire, bring to a boil and cook for 15 minutes. When the sauce thickens and sits, add the liqueur. Cook for a couple more minutes on low heat. Serve with pancakes.

30. Lemon with meringue

Ingredients

• 150 ml heavy cream;
• 3 tablespoons lemon cream;
• 1 lemon;
• meringue;
• powdered sugar.

Preparation

Whip the cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush the pancakes with lemon whipped cream and add the meringue mixture. Roll up and sprinkle powdered sugar on top.

31. Apple

Ingredients

• 4 medium apples;
• 50 g powdered sugar;
• 50 g milk chocolate;
• 15 ml water.

Preparation

Wash the apples, remove the core and cut into small slices. Combine water, powdered sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in the pancakes and place them on a baking sheet, first laying down parchment paper. Sprinkle powdered sugar on top and place in a hot oven for a few minutes until the sugar caramelizes and forms a crispy crust.

32. Berry mix

nilswey/Depositphotos.com

Ingredients

• 1 cup raspberries;
• 1 cup currants;
• 1 cup cherries (pitted) or other favorite berries;
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons raisins.

Preparation

Wash the berries and place on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Fill the pancakes with the berry mix, rolling them into an envelope or triangle.

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml water;
• 2 tablespoons freshly squeezed lemon juice;
• 1 teaspoon chopped lemon zest;
• 4 teaspoons corn flour;
• 2 tablespoons cane sugar;
• ¼ teaspoon cinnamon.

Preparation

In a small saucepan, combine orange juice, lemon juice and blueberries. Over medium heat, bring the mixture to a boil, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water until there are no lumps. Add the flour as well as the cane sugar to the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

34. Peanut butter and banana

bbcgoodfood.com

Ingredients

• 6 tablespoons peanut butter;
• 2 tablespoons of powdered sugar;
• 2 tablespoons milk;
• 50 g chocolate;
• 1 banana.

Preparation

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture on the pancakes and add banana slices. Fold the pancake in half or roll it into a tube and serve, sprinkling nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1–2 teaspoons brown sugar;
• powdered sugar.

Preparation

Divide the grapefruit into slices and remove the skin. Do this over a bowl to catch any dripping juices. Place the wedges on a baking sheet and sprinkle with brown sugar. Caramelize it using a torch or under the broiler in the oven. Drizzle the pancakes with grapefruit juice, top with caramelized wedges and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml heavy cream;
• 50–75 ml sweet dessert wine or sherry;
• 50 g dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Preparation

Whip the cream with wine or sherry. Melt the chocolate and let it cool. Spread the pancakes with cream and roll into a triangle. Drizzle coffee, pour melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves;
• 1–2 tablespoons honey;
• chocolate chips optional.

Preparation

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to harden, and then brush it over hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel

livewellbakeoften

Ingredients

• 60 ml water;
• 200 g sugar;
• 160 ml heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns amber in color, remove the pan from the heat and carefully pour in the cream. Stirring constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let it cool, then put it in the refrigerator to thicken. Pour it over the pancakes.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g honey;
• a pinch of vanillin;
• 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your filling options in the comments.

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 photos:

Ingredients for buckwheat pancakes with champignons.

1. The recipe itself has the following process. Pour warm water into the bowl for kneading pancake dough according to the recipe. Dissolve 1/2 tsp in water. sugar and a little less than 1/2 tsp. salt.
2. Lightly beat the contents of 2 eggs.
   
3. Mix beaten eggs with warm water in a bowl.
   
4. I dilute citric acid and soda in a tablespoon of water according to the recipe. I send the resulting mixture to the test.
   
5. I mix 100 g of buckwheat flour with the same amount of wheat flour. After mixing very thoroughly, I sift the flour mixture directly into the bowl with the liquid dough ingredients.
   
6. After mixing all the ingredients, I let the dough stand for 15 minutes.
7. After this I add 2 tbsp. l. odorless vegetable oil.
   
8. Cooking pancakes. After greasing the frying pan, I heat it up. Holding it in one hand, I pour the pancake base into the center using a ladle. I twist the pan until its bottom completely covers the layer of dough. I bake the pancake until the dough sets and dries on top. Turning it over, I bake it until the other side is done. The second side bakes much faster. Before scooping up the next portion of the dough, it must be mixed. I place the finished buckwheat pancakes in a stack on a plate of suitable size. To keep buckwheat flour pancakes (on water) tasty and soft, I cover the dish with a lid.
   
9. I'm preparing the filling for buckwheat pancakes. The most delicious filling is mushroom. To make the filling juicier, I add onions to it. I chop it finely with a knife and place it in a frying pan with vegetable oil.
   
10. For sweetness, I add carrots, grated using a coarse grater. I send it to the bow.
    
11. While the vegetables are roasting, I work on the mushrooms. I quickly but thoroughly wash the champignons under running water using a sponge. Then I chop the mushrooms. I chop it into arbitrary pieces with a knife. I add mushroom slices to the vegetables in a frying pan.
    
12. Fry the mushrooms with onions and carrots until lightly browned. I salt and pepper, and then transfer the filling to a plate. If desired, you can add 1 tbsp. l. homemade sour cream.
    
13. I put 1 tbsp on each pancake. l. fillings.
    
14. I roll buckwheat pancakes with mushroom filling into rolls. I serve the appetizer hot.
15. We enjoy delicious and aromatic buckwheat pancakes with a delicious filling of champignons and vegetables.
    

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

This is probably the best pancakes recipe that has been tried. Prepare pancakes with banana filling and chocolate sauce, and this delicacy will become a real holiday for your family.

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 pcs.;
• - sugar - 1 tbsp. l.

Fudge:

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

Preparation:

Children will definitely love this dessert. Not only children, but also adults cannot resist such a delicacy.

1. Ingredients for pancakes with banana and chocolate.
2. I warm the milk slightly (to about +30 ⁰C). I send 20 g of butter into it.
   
3. Add sifted flour. I beat the dough with a whisk so that there are no flour lumps.
   
4. After breaking raw chicken eggs, I send them to the test. Using a whisk, I stir the eggs. At this stage I add vanilla sugar and salt.
5. For elasticity, pour in 1 tbsp. l. sunflower oil. I mix thoroughly with a whisk. Now I add water according to the recipe. Pour in a thin stream, stirring carefully so as not to splash. After scooping the dough with a ladle, I check it for thickness. It should drain smoothly from the ladle, leave for 10 minutes.
   
6. I heat up the frying pan. To bake the first pancake, I pour in a little refined sunflower oil. Scooping 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 stack.
   
7. Preparing the filling 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 remove the skin from it and cut the peeled banana into thin circles.
   
8. I place about 10 sliced ​​circles in the center of each finished pancake.
   
9. On two opposite sides I fold the edges overlapping the filling.
   
10. Now I bend the remaining two edges, which are opposite each other. The result is an envelope.
    
11. Place the pancakes with bananas, seam side down, on a preheated frying pan (with butter).
12. Fry with bananas inside on both sides.
    
13. I transfer the browned envelopes with filling to a serving plate.
14. Now I'm making chocolate sauce. To do this, I place a bowl of chocolate pieces in a water bath to melt it. As soon as the chocolate starts to melt, pour the milk into the bowl. Stirring continuously, I continue to heat the milk and chocolate in a water bath. I remove the sauce without waiting for the chocolate pieces to completely dissolve. Cinnamon will add flavor to the hot sauce, but this is not necessary. If you don’t like cinnamon, you don’t have to add it, the chocolate sauce will still be delicious.
    
15. Scooping up the chocolate fudge with a spoon, I pour it over the banana-stuffed pastries. To finish off the dessert, I add blackberries from homemade jam.
    

Video recipe:

How to make openwork pancakes: homemade recipe

I really like this pancake recipe. He's lucky. Simple products are used, they are always a success: thin, all covered with small holes. The thin structure of the baked goods allows you to make delicious fillings 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.

Preparation:

Pancakes with milk recipe: thin and very tasty

Fragrant freshly brewed tea, and next to it on a plate there are thin delicious pancakes, topped with your favorite jam - this pancake recipe is one of the wonderful dessert options for Sunday breakfast 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 tbsp.);
• granulated sugar - ½-1 tbsp;
• salt - 1/4 tsp;
• refined oil.

Preparation:

How to cook pancakes: recipe with chocolate and curd and berry filling

During Maslenitsa and beyond, try making unusual chocolate pancakes. The pancake recipe should not be difficult to prepare.

This delicacy can easily replace any cakes. This delicious dessert is also suitable for a festive table.

Believe me, the delight of the guests will know no bounds. The pancakes turn out truly chocolatey, and the delicate filling of cottage cheese and berries gives them a creamy and light taste.

Time spent – ​​1 hour.
Yield: 13-15 pieces (pan diameter 20 cm).

Ingredients:

Dough:

• premium wheat flour – 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 frying 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.

Preparation:

Recipe for delicious pancakes with cabbage: snack option

What is Maslenitsa without pancakes? Holiday pancakes with a traditional Russian filling of sauerkraut and sour cream are especially delicious.

An excellent dish that would be appropriate as a hot snack. Cabbage pancakes are perfect for a lunch snack at work or school.

Place the finished snack in a plastic container with a lid and take it with you on a picnic. It's very tasty, try this recipe!

Time spent- 1 hour.
Output of the dish– 12 pieces (diameter of the frying surface 20 cm).

Ingredients:

Pancake ingredients:

• premium flour – 200 g or 1 heaped glass;
• 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;
• butter or lard – 30 ml.

Filling:

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

Preparation:

Recipe for pancakes with beets, herring and cream cheese

An appetizer of beetroot pancakes is bright and beautiful, tender and healthy. The pancake recipe is simple, the result is an elastic and tasty pastry that can be filled 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 maximum flavor from the dish.

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

INGREDIENTS:

• boiled beets - 200 g;
• flour - 200 g;
• egg - 1 pc.;
• fermented baked milk - 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 appetizer on the holiday table will certainly attract everyone's attention. Take note of the pancake recipe!

Pancakes with yeast: a recipe for delicious homemade baking

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 “Tender yeast pancakes” (per 100 grams of dish):

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

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:

1. How to bake pancakes? Gently add the yeast to one and a half glasses of warm milk.
2. Slowly pour the resulting mass into the flour and stir well.
3. Leave the initial dough in a comfortable place at room temperature. Give it time to rise.
4. Add yolks, butter, sugar, salt to the remaining heated milk. Mix everything until smooth.
5. Gently mix the mixture into the ingredient mixture. If necessary, add warm milk or heated water. Bring the mixture to a rare consistency.
6. Let the dough rise again.
7. Just before baking, add the beaten egg whites to the mixture.
8. To bake pancakes, you need to heat the pan until slightly smoky. For more comfortable baking, you can grease it with a piece of lard.
9. 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 baked goods we are used to in size and thickness. Pancakes should be high, and to prevent the dough from spreading in the pan, knead it thicker than usual. How to make pancakes? The workpiece holds its shape perfectly if you cook it with semolina. Pour the cereal into fermented baked milk (kefir), give it time to swell, twenty minutes will be enough.

INGREDIENTS:

• wheat flour (300 g);
• fermented baked milk or kefir (200 ml);
• pumpkin puree (200 g);
• eggs (2 pcs.);
• sugar (2 tbsp);
• semolina (1-2 tbsp);
• ground cinnamon (1 teaspoon);
• baking soda or baking powder;
• sunflower oil.

Maslenitsa is coming, damn it, it’s bringing honey.

Despite the fact that pancakes are one of the easiest dishes to prepare, some housewives have certain difficulties, so in our article we will look at 5 ways to prepare delicious pancakes. Achieving perfection in making pancakes is not at all difficult if you follow simple tips, observe all proportions in recipes and regularly hone your skills.

Traditional pancake batter consists of eggs, flour and milk, with minor additions and variations - for example, milk can be replaced with kefir or water. Pancakes can be made with or without yeast - in the first case, you can expect thick, fluffy pancakes with a characteristic flavor, and in the second, thin pancakes. You can use different types of flour, and depending on the type of flour you end up with pancakes that taste completely different.

Thoroughly mixed dough of the correct consistency is the key to successful pancakes. If the pancake batter is runny, you should add flour to it, otherwise the prepared pancakes will tear. If you have another problem - the dough is too thick - you need to dilute it with liquid, since the viscous dough will be poorly distributed over the surface of the pan. A small amount of sugar gives the pancakes a golden color and crisp edges. The pan must be oiled once, after which the procedure can be repeated after baking four or five subsequent pancakes. For convenience, many housewives use half a potato skewered on a fork. It is best to fry pancakes over medium heat - this speeds up the cooking time and avoids burning.

When everything is ready, using a ladle, you need to pour the dough into the pan, quickly tilting it so that the dough forms an even circle. Calculate empirically how much dough is needed to make one pancake. When the dough hits the frying pan, it should begin to sizzle - this indicates that the frying pan has heated up to the desired temperature. If the pan isn't hot enough, your pancakes won't get crispy edges. When the sides of the pancake start to look dry and have a light golden color, you should flip the pancake - this is best done with a thin spatula. Then you need to wait about the same period of time or a little less, and then turn the pancake over onto a large plate. To keep the pancakes warm, place them in a slightly preheated oven or cover with a kitchen towel.

Typical fillings used for preparing and serving pancakes are extremely varied - these can be jam, jam, honey, cottage cheese, condensed milk, caviar, stewed apples with cinnamon, minced meat with onions, potatoes mixed with onions and sour cream, red fish with curd cheese and dill, etc. Unconventional options such as fresh fruit, whipped cream or pate are also suitable - pancakes are ideal for a wide variety of flavor combinations. The most banal, but no less tasty option is to serve the dish with sour cream and jam of your choice.

The most time-consuming part of making pancakes is, of course, the baking process. But it takes so little time and at the same time brings so much pleasure and joy when eating them that you should definitely include pancakes in your daily diet, and not cook them exclusively on holidays. So, if you're ready to get started, we suggest you start checking out the recipes.

Pancakes with milk

Ingredients:
1 cup flour,
2 large eggs,
1 glass of milk,
1/2 glass of water,
1 teaspoon sugar,
1/4 teaspoon salt,

Preparation:
Mix flour, sugar and salt in a small bowl. Combine milk, water, vegetable oil and eggs using a mixer or blender. Add flour mixture to milk mixture and beat until smooth. Place the batter in the refrigerator for 1 hour - this will allow the air bubbles to settle, making the pancakes less likely to burst when you start frying them. The dough can be stored in the refrigerator for up to two days.
Heat a greased frying pan and pour in about 40-50 ml of batter for one pancake. Cook for about 1 minute, then carefully lift the edge of the pancake to assess its readiness. The pancake can be flipped when it releases freely from the pan and the underside is lightly browned. Fry the pancake for about 30 seconds more.

Openwork pancakes

Ingredients:
3 cups flour,
3 1/4 cups milk,
4 eggs,
1/4 teaspoon salt,
1 tablespoon sugar,
1/2 teaspoon of baking soda, slaked with vinegar,
2 tablespoons vegetable oil,
2/3 cup boiling water,
butter.

Preparation:
Whisk together the milk and eggs, add salt and sugar and mix well. Add flour, add soda slaked with vinegar and vegetable oil, then pour in boiling water, stirring vigorously, and leave the dough for 20 minutes. Using a ladle, pour the dough into a heated frying pan, greased with oil. Gently lift the edge of the pancake to make sure one side is done - it should be golden brown with some brown spots on the surface. Fry the inverted pancake for about 1 minute.

Pancakes with kefir

Ingredients:
2 glasses of kefir,
2/3 cup flour,
1 tablespoon sugar,
a pinch of salt,
1/2 teaspoon of soda,
2 tablespoons of vegetable oil.

Preparation:
Mix eggs with sugar, salt and soda. Add vegetable oil and mix well. Sift the flour and mix well to avoid the formation of lumps. Pour in kefir and leave the dough for 30 minutes.
Grease the pan with oil, pour the required amount of batter into the center of the pan, rotating it so that the batter spreads over the entire surface, and bake the pancakes.

Yeast pancakes with milk

Ingredients:
4 cups flour,
3 glasses of warm milk,
20 g dry yeast,
2 teaspoons sugar,
1/2 teaspoon salt,
1/4 cup melted butter,
2 eggs.

Preparation:
In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, mix flour, sugar and salt. Gradually add yeast mixture and melted butter. Beat the eggs and remaining milk, add to the dough and mix. Leave the dough for half an hour in a warm place until its volume doubles.
Pour the dough into the heated frying pan. When bubbles begin to form on the surface of the pancake, turn the pancake over and fry until done.

Yeast pancakes on sourdough

Ingredients:
500 g flour,
2.5-3 glasses of milk or water,
1 egg,
2 tablespoons melted butter,
1 tablespoon sugar,
1/2 teaspoon salt.

Preparation:
Dissolve the yeast in a small amount of warm water, then stir it with 1 glass of warm milk. Mix with 150 g of flour and leave in a warm place for 2 hours so that the dough increases in volume with the formation of bubbles.
After adding the remaining heated milk to the dough, mix it with melted butter, egg, sugar and salt. Then stir in the remaining flour. Let the dough rise in a warm place. After this, the dough should be stirred so that it settles, and again wait for it to rise in a warm place, and then start baking the pancakes.

Well, now you know 5 ways to prepare delicious pancakes, so we advise you not to procrastinate and quickly head to the kitchen to please your loved ones with delicious pancakes - these rosy sunshine that can lift your spirits even on the gloomiest day.

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!

Facebook

Twitter

In contact with

Classmates

Google+