How to prepare the dough for pancakes in milk and the pancakes themselves with holes: a simple and fast step -by -step recipe, culinary secrets

Delicious pancakes can be prepared if you knead the dough correctly. The main secrets will be discussed in the article.

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Each hostess once faces a culinary task - how make dough for pancakes in milkSo that they turn out thin and do not burn the pan. There are several techniques for kneading pancake dough.

The pancake dough can be sweet and fresh. Milk, kefir or water are chosen as a liquid ingredient. Adding soda or yeast helps to give pancakes a lace structure with holes.

Dough for pancakes and pancakes with holes: tips and secrets from cooks

Before you choose one of the many recipes and start baking pancakes, you should get acquainted with the main culinary secrets of kneading and baking dough.

Secrets of the main ingredients:

When mixing the classic pancake tests Products should be at room temperature.
Properly involved liquid dough is perfectly baked. There is no need to thicken the consistency in excess of these proportions.
For thin pancakes, the dough is kneaded in milk, the kefir component is not suitable.
Adding sugar in excess of the norm will make the dough tight.

Culinary tricks for the use of flour:

The correspondence of flour to the liquid should be 2 to 3.
The mixed pancake dough should be homogeneous, without lumps.
To knead pancakes, you can use buckwheat and wheat flour mixture in a ratio of 1 to 2.
Seded flour will significantly accelerate the processing process. The pancakes will turn out to be softer.

Secrets of the technique of kneading the dough on pancakes:

Adding lean oil at the end of kneading will help save the splendor of pancakes. If you attach the oil in the middle of the knead, then the baked dough will be dense.
It is convenient to knead the liquid base with both a manual kitchen device and using a mixer.
The use of cold milk will require more time for mixing.
In the course of cooking dough for pancakesit is necessary to stir, as the flour partially settles at the bottom of the container.
To reduce the number of lumps, it is recommended to gradually pour milk into flour missed through a sieve.
To dilute the dense dough for pancakes, you need to cast a third of a glass of workpiece, add milk and only then attach to the bulk.

Secrets of baking pancakes in milk:

Pancakes are well fried in a pan, sustained on fire and lubricated with lean oil.
To lubricate the pan, you can use a piece of raw fat or half of potatoes.
In the process of frying, the pan cannot be covered with a lid.
Pancakes are turned over only after browning and the appearance of bubbles, otherwise the workpieces will break.
Hot pancakes have a piece of oil. This will help to avoid their sticking and drying out.

Pancakes with holes in milk without yeast

List of components:

1 liter of milk
3 chicken eggs
2 cups of flour
3 tbsp. l. Lenten oils
2 tbsp. l. Sahara
a pinch of salt and soda
50 g butter

Phased preparation of pancakes in milk:

Flocus from lumps and saturate with oxygen.
Pour milk into a pan and warm a little on fire. Milk with the temperature of the room is allowed.
In a separate container, mix sugar and eggs, follow. When baking, unsweetened pancakes, sugar must be excluded.
We attach the lean oil, mix well.
Mix the egg mixture from 0.5 liters of milk, add soda.
We interfere with air flour. We get a thick workpiece. We dilute with the prepared milk residue.
We give the dough for pancakes to brew for 10-15 minutes.
We smear the pan with vegetable oil and heat over medium heat.
Using a ladle, we form a portion, pour the pan into the center and helps to work out the workpiece in full shape. We adjust the dough too dense by adding milk.
We are waiting for the first side to be browned and holes begin to draw at the top. Using kitchen accessories, we throw the pancake of the browned side up.
We shift the pancakes with holes onto the dish and sprinkle with a piece of oil.

Pancake recipe on milk: thin yeast with holes

List of ingredients:

1 liter of milk
4 chicken eggs
50 g sugar
1 teaspoon of dry yeast
a pinch of salt
500-600 g of flour
3 tbsp. l. vegetable oil

Phased kneading:

We send 200 ml of milk with a bowl and heat a little. The liquid should be slightly warm.
Pour dry yeast and dissolve until the grains disappear.
We attach 20 g of sugar and let the dough go in a warm place for at least 15 minutes.
We break the eggs in a separate bowl, sweeten the remaining sugar and add up, beat slightly.
We melt the butter to a liquid state, cool and attach to the egg mass.
Check the dough. The mass should increase in the form of a magnificent hat. We connect the suitable dough with the remaining warm milk. Add the egg mass.
We sift the flour 1 cup and gradually attach to liquid ingredients. The density of pancakes must be adjusted independently.
Carefully knead the yeast dough. Flike lumps will disperse during fermentation.
Cover the container with the dough with a towel and provide heat for the fermentation process.
Before baking Blinov with holes We attach the lean oil to the dough and knead well.
Pancakes are browned in a well -heated pan from a minute to two in each direction. At the initial stage, the pan is covered with fat, for further baking can not be lubricated.
As a result, we get thin pancakes in a small hole. Without waiting for the cooling of the pancake, lay out a piece of oil on top.

Each ingredient plays an important role in kneading pancake tests. The thin base breaks due to insufficient eggs. Add more oil and the dough will lose its elasticity. Hurry up to turn the pancake in a pan and the raw dough will immediately break. Therefore, it is worthwhile to carefully study the recipe for pancakes and adhere to the correct ratio of the products used.

Pancakes for pancakes in milk: reviews of experienced cooks

Katerina:“The preparation of pancakes largely depends on the pan. In an old pan, pancakes in milk were very stuck. I had to lubricate abundantly with oil. After the acquisition of a new ceramic pan, the need for additional fat disappeared. ”
Nina:“I tried many recipes. I want to share an interesting advice - to get rid of flour lumps faster, it is better to first knead a thick dough, and then breed it with an additional portion of liquid. ”
Vladimir:“Superon pancakes are in milk. In Pancake week, I double the number of ingredients. If the finished pancakes are grinded with oil, then the next day they do not dry. ”