Thin pancakes with milk

I will not describe here for a long time what pancakes are, I think you already know everything. Pancakes are yeast-free and yeast-free, we will cook simple yeast-free pancakes in milk. My only question is how to correctly name them, pancakes or still pancakes, if we are talking about thin pancakes. I have always believed that a pancake is a thinly fried dough in a pan, and a pancake is a pancake, in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to believe that we will still cook thin pancakes with milk with you today. Because traditional Russian pancakes were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be either with or without filling, because only in a thin pancake you can wrap the filling. And although everything seems to be clear with the word, sometimes I still continue to call thin pancakes — pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to put baking soda or baking powder in the dough or not. So, no baking powder is put into the unleavened pancake dough, the pancakes are thin due to the consistency of the dough, and you will get holes on them if you just heat the pan well. In general, in this recipe I will try to tell you about the different little things and intricacies of making thin pancakes in milk. I hope you will succeed after that, because there is nothing complicated about it.

I want to note that if you are thinking of making a pancake cake, then this recipe is not very suitable, here the pancakes, although thin, are quite dense, it is ideal to make pancakes with filling from them. For a pancake cake, it is better to make thin pancakes on kefir with holes, here the pancakes are thicker and softer.

Ingredients

milk ………………………500 ml
eggs ……………..………..3 pcs.
flour……………….…….. 200 g
butter (or vegetable) .…..30 g (2 tablespoons)
sugar ………………….….30 g (2 tablespoons)
salt ………………….……2–3 g (1/2 teaspoon)

From the specified amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.

Cooking

Let’s prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is best to remove the eggs and milk from the refrigerator beforehand. Oil can be used as vegetable refined (odorless), and butter. The butter gives the pancakes a more ruddy and creamy flavor. If you use butter, melt it and let it cool.

Wash the eggs well, beat them into a beating container, add sugar and salt. Stir until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into a foam, we just need to mix until the salt and sugar are completely dissolved and homogeneous.

Add a small part of milk to the egg mass, about 100–150 ml. We do not pour all the milk at once, because with the addition of flour, the thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and you will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift flour into a container with dough. This is necessary in order to saturate the flour with oxygen and clean it from possible impurities, so I recommend not to skip this item.

Mix the dough. Now it is quite thick and should be mixed until smooth, homogeneous, without lumps.

Now add the remaining milk and stir again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, about like heavy cream.

In this photo, I tried to convey the consistency of the dough, which I got. In any case, when you fry 2–3 pancakes, you will understand whether you have got the correct consistency or not. If the dough is very thick, add a little water or milk, if it is thin, add a little flour.

Well, now that the dough is ready, it’s time to fry the pancakes. I prefer to use a special pancake pan, or even better, two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, this is not required further, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because creamy starts burning very quickly. Use a silicone brush or just a napkin soaked in oil to grease the pan.

So, we heat the frying pan well, because it is in a hot frying pan that porous pancakes with holes are obtained, and this is what we are trying to achieve. In a poorly preheated frying pan, holes on a pancake will not work.

Pour the dough into a hot frying pan and simultaneously rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to put in a ladle to fill the entire surface of the pan. But I use one way that helps me not to think about how much test I need.

Scoop a ladle full of dough, pour it into a hot skillet while rotating it, do it quickly. When the dough has covered the entire bottom of the pan, simply pour the excess dough over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you are using a low-sided pancake pan. If you also fry in a regular frying pan with high sides, then the pancakes will not turn out round, but with a shoot on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on how hot your hotplate is, it may take different times to fry the same pancake. The pancake should be turned over when the dough seizes on top and ceases to be sticky, and the edges begin to darken a little. Pry the pancake up with a spatula and gently flip to the other side. Spread the pancake out in the skillet if it turns over unevenly.

Fry the pancake on the other side. Lift the edge with a spatula and make sure it doesn’t burn underneath. When the pancake below becomes rosy, remove it from the pan.

Put the finished pancakes on a large flat plate, and better cover them with a lid to keep them hot. If you like more oily pancakes, grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the butter that I have already put in the dough is enough for me.

To make it easier for you to navigate, I filmed a video of one pancake being fried. I think now you will definitely succeed. And do not forget, every time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top, from this side the pancakes are prettier, and the lower pancakes are softer.

Here’s a stack of pancakes I got from a double portion of ingredients. Eat pancakes right away, while they are hot, with sour cream, condensed milk, honey, jam, or any other fillings you like. Enjoy your meal!