How to make pancake dough on milk, on water, on kefir

Women who decide to learn how to make pancake dough at home, are faced with the problem of choosing the ingredients, because the delicacy is prepared in milk, kefir or on water. Some cooks prefer wheat flour, others use buckwheat or corn.

In the old days in Russia, pancakes were prepared for Shrovetide. A hearty, round, golden treat was considered a symbol of the departure of a hungry winter. Thanks to buckwheat flour and sour cream, thick pancakes were obtained, which were served as a main dish to the table. Today, a light, lace structure with holes is popular, and pancakes are often served as a dessert.

It’s hard to say which pancake test recipe is right. Pancakes made with kefir are delicate and thin, and cornmeal adds an extraordinary color and taste to the dish. Regardless of the recipe chosen, the result will not disappoint.

I offer the most popular pancake dough recipes. The liked option, together with fresh products, will help to please the family with an excellent delicacy.

I’ll pay a little attention to the secrets of cooking dishes and calories. It's no secret that many eat pancakes with sour cream, condensed milk, jam or honey. As a result, food loads the stomach and saturates the body with calories. If you follow the figure, use low-calorie foods.

Classic dough for pancakes in milk

There are many ways to make pancakes, but the classic recipe for milk is considered the most popular. Since Maslenitsa is just around the corner, I advise you to pay attention to the classic recipe.

Ingredients:

Milk - 700 ml.
Eggs - 3 pcs.
Flour - 100 g.
Butter - 1 tbsp. a spoon.
Salt, sugar, vegetable oil.

STEP-BY-STEP COOKING:

Beat eggs into a deep bowl and use a whisk to turn into a homogeneous mass. Combine the beaten eggs with half the milk and mix.
Gradually add flour into the resulting mixture, add melted butter and mix well. The result is a batter that resembles fat-free kefir in consistency.
Bake pancakes in a greased frying pan. Type in half a batter of a batter and pour into a pan. Holding the pan by the handle, distribute the dough in a circular motion.
Fry each pancake on both sides. Put the finished pancakes on a plate, after folding them with an envelope.

Video recipeAs far as I know, the calorie content of pancakes prepared in milk is 200 kcal per 100 grams.

The indicator is dynamic, because the amount of calories in the finished product is affected by the fat content of milk, the amount of sugar and butter.

Pancake dough on the water

If you want pancakes, but there is no milk at hand, do not be discouraged. Delicious pancakes are easy to cook on the water. The treat will beautify the feast if served in combination with jam or homemade yogurt.

Ingredients:

Water - 600 ml.
Flour - 300 g.
Eggs - 3 pcs.
Soda - 0.1 teaspoon.
Sugar - 2 tbsp. spoons.
Salt - 0.5 tsp.
Citric acid - 0.5 tsp.
Olive oil - 1 tbsp. a spoon.

Cooking:

In a deep bowl, beat the eggs, beat with a mixer, add half a liter of water and mix. Dissolve a small amount of citric acid in the remaining water.
In a separate container, combine the flour with soda and salt. In the resulting flour mixture, add beaten eggs, mix with a mixer and leave the dough for a third of an hour. Then add citric acid dissolved in water and mix.
Bake pancakes on both sides in a preheated pan with a small amount of vegetable oil. Such pancakes are combined with different fillings.

The pancake option on the water is less caloric, due to the lack of milk and butter.

On average, 135 kcal per 100 grams of product.

A few pancakes for breakfast will not harm the figure.

Kefir pancake dough

If you want airy, delicate and incredibly delicious pancakes, use kefir for cooking. A treat is prepared from a minimum amount of products and does not require much time.

Ingredients:

Kefir - 3 glasses.
Flour - 2 glasses.
Eggs - 2 pcs.
Sugar - 1 tbsp. a spoon.
Salt - 0.5 tsp.

Cooking:

Break the eggs, whiten the whites from the yolks. Mash yolks with sugar, combine with two glasses of kefir and mix until smooth. Gradually introduce the flour.
Beat whites with added salt until fluffy. Pour the remaining kefir with whipped proteins into the dough. Shuffle.
Bake pancakes in a heated frying pan, oiled. Fry on each side for a golden crust.

Video cooking

//www.youtube.com/watch?v=2KFqE8GNjYs

Calorie pancakes on kefir on average 175 kcal per 100 grams

. The indicator is slightly lower compared to the milk test. This is due to the difference in caloric content of the main liquid ingredients.

How to make pancake yeast dough

Yeast dough is best for making the finest pancakes. Preparing a treat from such a dough is simple. The main thing is to correctly determine the amount for one pancake. The result is a delicious breakfast dish.

Ingredients:

Kefir - 700 ml.
Wheat flour - 1.5 cups.
Eggs - 2 pcs.
Sugar - 3 tbsp. spoons.
Vegetable oil - 4 tbsp. spoons.
Dry yeast - 11 g.
Vanillin, salt.

Cooking:

Pour kefir into a bowl, add a pinch of vanillin, a tablespoon of dried yeast, a spoonful of salt and sugar. Mix everything.
In the resulting mixture, beat the eggs, add the flour and knead the dough. The result is a homogeneous mass, which in consistency resembles thick sour cream.
Wrap the container with cling film and place in the oven, preheated to 40 degrees, off. Keep the dough warm for about an hour. During this time, it will increase in volume.
After the time has passed, knead the yeast dough and mix with a ladle. As a result, the mass settles slightly and becomes more liquid.
Bake yeast pancakes on both sides in a greased frying pan. Lubricate the pan only before baking the first pancake.

The calorie level of yeast pancakes is within two hundred kilocalories, provided that the product is used in its pure form.

If eaten with jam or condensed milk, the indicator will double.

How to cook thin and thick pancake dough

Thin crust

Making thin pancakes is not an easy task, which cannot be solved without knowing some culinary secrets. I will share the right cooking technology and all the secrets.

Ingredients:

Milk - 0.5 L
Eggs - 3 pcs.
Flour - 2 glasses.
Sugar - 1 tbsp. a spoon.
Salt - 0.5 tsp.
Vegetable oil, soda.

Cooking:

Beat the eggs with a mixer with sugar and salt. Add the flour and soda to the resulting mixture and mix.
Add a spoonful of vegetable oil, half the milk and the remaining flour to the dough, mix. Pour in the remaining milk, mix and leave for 15 minutes.
Bake thin pancakes in a hot skillet pre-oiled.

Thick fluffy dough

The following recipe will be appreciated by fans of lush pancakes. I tried a lot of recipes and opted for that. It allows you to cook porous pancakes that absorb jam or syrup.

Ingredients:

Eggs - 2 pcs.
Milk - 300 ml.
Sugar - 2 tbsp. spoons.
Flour - 300 g.
Baking powder - 2.5 teaspoons.
Ghee - 60 g
Salt.

Cooking:

Beat eggs with sugar and milk. In a separate bowl, mix the sifted flour and baking powder. Combine the compositions and knead the dough. Add ghee and mix. Leave the mass for 5 minutes.
Bake thick pancakes in a greased frying pan on each side for one and a half minutes. Serve with your favorite supplements.

It seems that the recipes are not very different, but the differences are fully manifested only in the finished pancakes. Try the recipes in practice and the difference will become apparent.

Tasty choux pastry in milk

Like custard pancakes? You can easily cook them if you learn how to make choux pastry. Remember, the end result is largely dependent on the quality of the milk. For scalded pancakes, fatty milk is best.

Ingredients:

Milk - 1 cup.
Eggs - 2 pcs.
Butter - 50 g.
Flour - 1 cup.
Sugar - 6 tbsp. spoons.
Hot water - 0.5 cups.
Vanilla Sugar - 1 sachet.
Salt, soda, refined oil.

Cooking:

Beat the eggs in a deep bowl. In the resulting egg mixture, add milk, sugar and a pinch of salt. In the dough, add the butter melted in the bath and mix.
Add the sifted flour to the resulting composition and mix using a wooden spatula. It remains to pour boiling water, vanillin and soda. Mix everything and leave the dough for half an hour.
Bake custard pancakes in milk in a hot skillet with added butter. As soon as holes appear, carefully flip.

Video recipe

Contrary to simplicity, custard pancakes are appropriate on any table. And no wonder, because they are incredibly gentle and delicate.

Unique dough in a plastic bottle

Now, dear housewives, I will teach you how to make dough in a plastic soda bottle at home. Soon see how much this straightforward device makes cooking easier.

Ingredients:

Flour - 10 tbsp. spoons.
Milk - 600 ml.
Eggs - 2 pcs.
Vegetable oil - 3 tbsp. spoons.
Sugar - 3 tbsp. spoons.
Salt.

Cooking:

To make pancake dough, you need a plastic bottle of 1.5 liters and a small watering can. First, pour the flour into the washed bowl, then pour lightly beaten eggs, vegetable oil and milk.
Lastly, add sugar and salt to the bottle. Close the lid and shake until the ingredients are mixed. Pancake dough is ready.
To bake pancakes, heat a greased frying pan, open the lid and pour a little dough on the bottom of the dish. The volume of the mixture is determined by yourself. The main thing is that it covers the bottom of the pan. Turn over in a minute.

A simple recipe will help you prepare excellent pancake dough. It is noteworthy that during cooking you will stain only one pan, and in classical cooking, the list of dirty dishes also includes spoons, pans and bowls.

Can I make pancake dough without eggs?

Some chefs are sure that making a good dough without eggs is impossible. In fact, knowing a few tricks, making pancakes without eggs is not difficult. The main thing is that the mixture has the correct consistency.

Ingredients:

Milk - 250 ml.
Water - 250 ml.
Flour - 20 tbsp. spoons.
Vegetable oil - 90 ml.
Sugar - 4 tbsp. spoons.
Salt - 1 teaspoon.
Vinegar and soda - 0.25 teaspoons each.

PREPARATION:

Combine the sifted flour with sugar and salt. Pour water with milk into the resulting mixture and mix. Add refined oil and beat the mixture with a mixer. The result is a batter.
Set the mass aside for 30 minutes. During this time, the flour will release gluten, as a result of which the pancakes normally bake. Before frying, add soda quenched with vinegar to the dough.
Bake pancakes in a pre-greased frying pan. Fry each side for 45 seconds.

What can be done from pancake dough except pancakes

Do you know that from pancake dough you can cook many other incredibly delicious dishes? It's about quick and easy baking. Since batter is stored in the refrigerator for a long time, I advise busy housewives to look at the recipes, which I will share below.

Pancake cake

The dessert in question is the perfect combination of pancakes, chocolate and orange butter. Even a beginner can cope with the task of making a cake.

Ingredients:

Fat-free cottage cheese - 400 g.
Chocolate butter - 100 g.
Milk - 0.5 L
Flour - 250 g.
Sugar - 50 g.
Eggs - 3 pcs.
Baking powder - 1 teaspoon.
Fresh berries - 300 g.
Lemon juice - 15 ml.
Shredded pistachios, salt, vegetable oil.

Cooking:

Cook the dough. Combine milk with eggs, sugar, salt, flour and baking powder. Beat the resulting composition with a mixer and set aside for half an hour. After time, bake the pancakes, frying on each side until a golden crust appears.
Make the filling. Whisk soft chocolate butter with cottage cheese. The result is an air cream. Mash the berries in a separate bowl.
Cover each pancake with a layer of cream, and spread a small amount of berry puree on top of the cream.
Collect the cake. Garnish the dessert with fresh berries, pistachios and chocolate syrup.

Clafouti

Klafuti is a casserole for the preparation of which pancake dough and seasonal berries or fruits are used. French chefs who have created a masterpiece use berries with stalks and seeds. As a result, berries give less juice, which positively affects the aromatic qualities of the delicacy.

Ingredients:

Milk - 100 ml.
Cream 20% - 200 ml.
Butter - 50 g.
Eggs - 3 pcs.
Flour - 75 g.
Sugar - 100 g.
Vanilla Stick - 1 pcs.
Berries

Cooking:

Break eggs into a deep bowl, add flour, sugar and vanilla, mix.
Pour the milk with cream into the resulting mixture, stir well.
Put some berries on the bottom of the cupcake tins and fill with batter.
It remains to send the dish to the oven. At two hundred degrees, dessert is prepared in 25 minutes.

Serve hot treats.

Yorkshire pudding

Delicate pancake dough buns prepared using English technology are filled with filling, and served pure with roasted meat or used as a side dish for roast beef. In all cases, it turns out incredibly tasty.

Ingredients:

Milk - 200 ml.
Butter - 50 g.
Flour - 125 g.
Eggs - 2 pcs.
Salt.

Cooking:

Mix flour with eggs, add salt, pour a quarter of the milk and mix.
Pour in the remaining milk, stir. Set the resulting dough aside for several hours.
In a mold with a diameter of 8-10 cm, put a small piece of oil in it, send to the oven for heating.
Fill the hot molds with pancake dough and put in the oven for half an hour. Bake at 220 degrees.

As you can see, pancake dough is ideal for preparing all kinds of culinary delights. Take note of the information received and delight the family with amazing delicacies.

Useful Tips

Novice cooks are of the opinion that making pancakes is the simplest task. When it comes to cooking, they often face a variety of difficulties. In the final part of the material, I will share useful tips on cooking the “right” pancakes, which will serve as a guide. I have tried all the tips in practice and have repeatedly seen their effectiveness.

How to bake pancakes

As you understand, cooking pancakes requires certain skills and experience. How much dough to pour, when to turn over, when to shoot - the most important questions. Check out the tricks below to help you make delicious desserts.

Of great importance is the surface on which treats are prepared. A cast iron pan with a thickened bottom is best suited. On it, a pancake is evenly baked, acquires a beautiful color. A pancake pan with a Teflon coating and low sides will also work.
Before cooking pancakes, thoroughly heat the pan. Coat the bottom with a layer of coarse salt and heat until it darkens. Shake off salt before cooking and wipe dishes with a paper towel.
Grease the bottom of the pan with vegetable oil or a piece of bacon. If butter is present in the dough, lubricate only before preparing the first pancake.If butter is not included in the dough, grease the dishes before baking each pancake.
2/3 fill the ladle with pancake dough and pour into the center of the preheated pan. Hold the pan at an angle and rotate to the sides to spread the dough over the surface. If the first pancake turned out lumpy, do not worry. This will help determine how much to pour dough to make a flat and thin pancake.
Bake over medium heat. Once the edges turn brown, flip over to the other side using a fork or a wooden spatula.
Put the finished pancakes on a plate of the appropriate diameter. Grease each pancake with butter. To prevent drying, keep under the lid. Later, roll the pancakes with envelopes, tubes or triangles and serve with jam, condensed milk or sour cream to the table.

Thanks to these tips, you can easily prepare delicious and beautiful pancakes that will delight households with their taste and aroma. Remember, the most delicious treats are those that have recently gone out of the pan. I do not recommend delaying with tasting.

How to make dough without lumps

If there are lumps in the test, you can’t count on delicious, smooth and beautiful pancakes. Fortunately, there are several ways to help solve the problem.

To make the dough without lumps, the liquid, whether it is water, milk or kefir, is poured into flour. As a result, the mass is easier to stir and easier to break lumps.
Some chefs first knead a thick dough to eliminate lumps, then gradually pour the liquid provided for in the recipe and mix.
In the case of excessively liquid dough, it is not recommended to add flour to the container. It is better to take part of the dough, add flour and stir, and then combine with the remaining mass.

Any of the above methods will help in preparing the perfect pancake dough and the result will be corresponding.