Test recipes for different types of pancakes

There are not many pancakes - no matter how much you cook, there are always few. Here's a snack, a side dish, and a delicious dessert. Whatever you say, the dish is simple, tasty and quite economical.

Today's edition. "Site" You will learn the secret of preparing the right pancakeThose who never break or stick to the pan. Here are 10 recipes for pancake dough, Maslenitsa at least every day!





Homemade pancakes to make delicious pancakes at homeYou will need two things: a good pan and a little patience. There are also a few tricks to making pancakes perfect in every sense. Remember them, because there are no bad recipes, there are too hasty housewives.

How to make pancakes

1. All ingredients must be at room temperature. First, mix the eggs with salt, sugar and milk. Then add baking powder, if necessary, and flour in small portions.
   
   
   
   
2. And pancake were fragrant, add to the dough a little vanillin, cinnamon or citrus peel.
3. Always sift through pancake flour! So the dough will turn out without lumps and impurities, and ready-made pancakes will be airy.
4. Let the finished dough rest for 15-30 minutes. Before frying, add vegetable oil. That way the pancakes won't stick to the pan.
   
   
   
   
5. The ideal dough for thin pancakes should be a bit thick, similar to liquid sour cream.
6. It is best to bake pancakes in a cast iron pancake. It keeps warm well, and pancakes will have a beautiful golden crust.
7. Lubricate the pan with vegetable oil once - at the beginning of frying. The oil should not be much, otherwise the pancakes will be very greasy.
   
   
   
   
8. Fry pancakes in a well-heated pan. The first pancake is a lump because the pan is not hot enough.
9. Turn the pancake over as soon as it turns pale golden. To avoid tearing it, use a thin wooden or silicone blade, but not a metal one.
   
   
   
   
10. Don't step away from the stove for a minute! Each next pancake is fried faster, as the pan heats up more.
11. Put the finished pancakes in a pile on a flat plate. Lubricate everyone with butter.
    
    
    
    

Now that you know all the pancake tricks, write it down. pancake - soft, golden, with appetizing crispy edges.

Pancakes on milk Ingredients

• 250 ml of milk
• 4 eggs
• 150g flour
• 2 tbsp sugar
• 2 tbsp vegetable oil
• pinch

Pancakes on kefir



The ingredients

• 200ml kefir
• 1 tbsp flour
• 1 egg
• 0.5 tbsp boiling water
• 1 tbsp vegetable oil
• 1 tsp baking powder
• 2 tbsp sugar
• pinch

Mix eggs, sugar, kefir, baking powder and flour. Give the dough to rest for 15 minutes and pour boiling water into it. Stir, add vegetable oil and start roasting!

Pancakes on the water



The ingredients

• 1.5 tables of water
• 1 egg
• 1 tbsp sugar
• 1 tbsp flour
• 3 tbsp vegetable oil
• pinch

Pancakes on mayonnaise



The ingredients

• 0.5 liters of warm water
• 9 tbsp flour
• 2 tbsp mayonnaise
• 2 eggs
• 2 tbsp sugar
• 2 tbsp vegetable oil
• pinch

Don’t be surprised, this recipe has been tested many times. Pancakes on mayonnaise never break and turn out much more tenderly than milk. In the refrigerator, they do not dry for a long time, but remain as soft as after cooking.

Pancakes on boiling water (cooked)



The ingredients

• 600 ml of boiling water
• 600 ml of milk
• 2 tbsp flour
• 0.5 tbsp starch
• 4 eggs
• 3 tbsp vegetable oil
• 3 tbsp sugar
• 0.5 tsp salt

These are pancake Probably the most reliable, they do not crawl, and you can wrap any filling in them. Mix with a corolla or mixer eggs, salt and sugar. Add boiling water and mix well. Do not stop whipping, add milk, followed by starch, flour and vegetable oil. Let the dough stand for 15 minutes and start roasting pancakes in a hot pan.

Pancakes on yeast



The ingredients

• 1 tsp dry yeast
• 250g flour
• 500 ml of milk
• 2 eggs
• 2 tbsp vegetable oil
• 3 tbsp sugar
• 0.5 tsp salt
• vegetable-oil

Yeast pancakes always turn out lush and holes. Dry yeast can be replaced with fresh, and vice versa, 15 g of fresh pressed yeast is equivalent to 1 tsp dry.





Start cooking with opar: dissolve half the sugar in warm milk and add yeast. After 15 minutes, add the eggs rubbed with the remaining sugar and salt. In small portions add sifted flour, and at the end - vegetable oil. Let the dough come 30 minutes, stir and start roasting.

Gluten-free pancakes



The ingredients

• 200g rice or cornmeal
• 400 ml of milk
• 20g starch
• 2 eggs
• 2 tbsp sugar
• 2 tbsp vegetable oil
• pinch

Lush pancakes with apples



The ingredients

• 220g flour
• 250g yogurt or kefir
• 1 tsp baking powder
• 4 eggs
• 4 tbsp sugar
• 2 tbsp vegetable oil
• 1-2 apples
• 0.5 tsp cinnamon

Chop the apples in thin slices or cubes and mix with cinnamon. Let me stand for 15 minutes and add them to the finished pancake dough. Roast pancakes on a slow heat on both sides.

Chocolate pancakes



The ingredients

• 3 tbsp milk
• 300g flour
• 3 eggs
• 2 tbsp sugar
• 2 tbsp cocoa
• 1 bag of vanillin
• 2-3 tbsp. l of vegetable oil
• pinch

So that the cocoa does not stick into lumps, mix it with flour, and then add it to the dough.

Moroccan Leaked Pancakes



It's really airy and leaky pancakes! Their distinguishing feature is a pale, not rosy color. All because the pancakes are roasted on one side. And served with a sauce of ghee and honey.

Test ingredients

• 1 tbsp manki
• 1 tbsp flour
• 2 tbsp warm water
• 1 egg
• 1 tsp vegetable oil
• 1 tsp sugar
• 1 tsp dry yeast
• pinch
• 0.5 tsp soda or baking powder

Sauce ingredients

• 70g butter
• 6 tbsp honey
• 15g vanilla sugar

Preparation

1. In a deep bowl, mix manca, flour, sugar, yeast and salt with egg and vegetable oil. Stir, pouring a thin stream of warm water. Beat the finished dough with a mixer, cover it with food film and leave it for 30 minutes.
2. Pour the dough into the center of the pan and wait for it to distribute itself. Roast pancakes on a slow heat on one side. The upper side should be dry, without residues of raw dough.
3. To prepare the sauce, sprinkle butter in sotein, but do not boil. Remove the foam, add honey, vanilla sugar and stir until the honey is completely dissolved.
   
   
   
   

If you have a lot of pancakes that your family can’t eat, freeze them in the freezer in a special way. After defrosting, such pancakes do not break, but remain soft and elastic. Remember that pancakes with filling can be stored for 2-3 weeks, without filling - no more than 3 months. Refrigeration is not recommended.





And with these fillings, thin pancakes will be especially tasty! We offer you 11 variations of a favorite dish. Be sure to try the nut filling if this magical taste is not yet discovered by you.

Did you like the selection? Then move quickly. pancake With friends, they'll be thrilled!