10 secrets of making perfect pancakes + 10 unusual and delicious recipes

Very soon we will see off the winter and celebrate Shrovetide! This means that every kitchen will smell of fragrant, fluffy pancakes! The tradition of making pancakes for Shrovetide dates back to ancient times. This is how our ancestors greeted spring and rejoiced at the onset of the new year. The well-known expression “The first pancake is lumpy” meant something quite different from what it is now. If the hostess says – the first pancake is lumpy – she most likely means that the first pancake was not baked. Earlier, “Komami” was the name for bears that woke up from hibernation. Bears were revered in ancient Russia as sacred animals. And the first pancake was taken out and offered to them. There is even a proverb: “The first pancake is for coma, the second is for friends, the third is for the family, and the fourth is for me.”

It would seem that such a simple and very ancient dish is pancakes. What can be difficult here. Even the most inexperienced and novice hostess will cope with pancakes! But it was not there! Cooking pancakes is not a tricky business, but there are still a couple of pitfalls. Therefore, in our article we have collected the main secrets of making delicious pancakes.

Secret 1

The first secret is, of course, the ingredients you choose in the store. They must be fresh and of good quality. Be sure to check all expiration dates, and choose flour from a trusted manufacturer!

Secret 2

If you decide to cook pancakes with milk or kefir, choose a medium fat content of these products. If the fat content is too high, then there is a high risk that the pancakes will turn out to be thick and inelastic.

Secret 3

Pancakes and crepes require a good skillet. Everything will stick to poor, low-quality dishes. Cast iron cookware is ideal for pancakes, but a non-stick aluminum pan will work as well.

Secret 4

The pancake dough should be liquid, in consistency, like drinking yogurt. If you knead too thick dough, you can dilute it, preferably with water. There is nothing wrong with that.

Secret 5

Everything is important in pancakes! And the order of mixing the ingredients too. It is best to beat eggs separately with sugar and salt until a light foam forms, and then add milk, but not all at once, but about 2/3. Then add flour, knead a thick dough, and only then add the remaining milk and bring the dough to the desired consistency. Please note that at the time of mixing, milk and eggs should be at room temperature.

Secret 6

If your first pancake is nevertheless torn or not baked, then there may be two reasons: an insufficiently heated pan or not enough flour in the dough. Thin pancakes are fried exclusively in a hot pan and nothing else.

Secret 7

Add vegetable oil directly to the dough. This will prevent you from greasing the pan before each pancake and will greatly speed up and simplify the frying process.

Secret 8

It often happens that the edges of pancakes dry out in a pan and turn out to be brittle. To prevent this from happening, brush them with butter while the pancake is hot.

Secret 9

Do not add too much sugar to the pancake batter, as this will burn the pancakes. If you are making pancakes with sweet juice, you do not need to add sugar at all to such a dough. It is better to serve pancakes with jam or preserves.

Secret 10

To make the pancakes very porous and delicate, add yeast to the dough. Dissolve them in warm milk first. The baking powder also makes pancakes porous, but to a lesser extent.

Follow these simple cooking tricks and your pancakes will always turn out perfect. There will definitely be no one indifferent to your culinary masterpieces. And of course, don’t forget about the sauces for the pancakes. Serve them with jam, condensed milk and sour cream. Wrap a variety of fillings in them. There is no limit to your culinary imagination, and you don’t need to limit yourself to any advice!

And now we invite you to prepare some basic pancake recipes for Shrovetide! We have collected the simplest recipes for every taste and color.

Classic pancakes with milk

These pancakes are elastic and thin, you can wrap any filling in them or serve them just like that. Classic pancakes are easy to bake, they do not stick, burn or tear, of course, if you do everything according to the recipe!

Ingredients:

• Milk 3.2% – 0.5 l
• Egg – 3 pcs.
• Flour – 250 gr.
• Sugars – 1 tbsp
• Sol – 0.5 tsp.
• Vegetable oil – 20 ml.
• Butter – 1 tablespoons

How to make Classic Milk Pancakes:

1. Break three eggs into a beating container, add sugar and salt.
2. Whisk until light foam forms on the surface.
3. Add 2/3 room temperature milk and sift flour. Knead the dough. It will turn out to be thicker than a pancake one.
4. Add the remaining milk and vegetable oil. Mix everything again.
5. Fry the pancakes in a nonstick skillet, 1-2 minutes on each side.

Perhaps, according to this recipe, our mothers and grandmothers baked pancakes, the recipe is time-tested and the pancakes turn out to be very tasty. View a step-by-step photo recipe for Classic Milk Pancakes.

Classic kefir pancakes

Thin and tender pancakes can also be baked on kefir. The recipe is very similar to the previous one, with the only difference that you need a little more sugar and baking powder in order to make the pancakes more delicate.

Ingredients:

• Kefir 2.5% – 0.5 l.
• Egg – 3 pcs.
• Flour – 250 gr.
• Sugars – 1.5 tbsp
• Sol – 0.5 tsp.
• Soda – 0.5 tsp
• Vegetable oil – 20 ml.
• Butter – 1 tablespoons

How to make Classic kefir pancakes:

1. Break three eggs into a deep bowl, add sugar and salt.
2. Beat eggs with salt and sugar until light foam forms.
3. Sift flour and mix with baking soda.
4. Add 2/3 kefir and flour to the eggs.
5. Knead the dough, then add the remaining kefir and vegetable oil, and mix again.
6. Pour a small amount of dough into the pan, distribute evenly, fry for 1 minute.
7. Gently turn the pancake over and fry for another minute, on the other side. Fry all the pancakes in the same way. Grease the edges of the pancakes with butter.

As you can see, the recipe for making kefir pancakes is not much different from dairy ones. But they taste different. Kefir pancakes are more porous and slightly sour. View a step-by-step photo recipe for Classic Kefir Pancakes.

Pancakes on the water

If for some reason you do not consume dairy products, then know that delicious pancakes can be prepared not only with milk or kefir. Ordinary water is also suitable for them!

Ingredients:

• Water – 300 ml.
• Vegetable oil – 2 tablespoon
• Egg – 2 pcs.
• Sugars – 3 tbsp
• Flour – 1.5 Art.

How to make Pancakes in water:

1. Break eggs into a bowl and mix with sugar.
2. Beat eggs and sugar with a mixer until slightly foamy. Add flour and 2/3 water, knead the dough.
3. Add remaining water and oil. Stir again. Leave warm for 20 minutes.
4. Fry the pancake in a hot skillet without oil.
5. Grease ready-made pancakes with butter if desired.

Pancakes on water turn out to be a little less elastic, especially when they cool down, but they are in no way inferior to milk ones in taste! If you run out of milk, kefir at home, and you want pancakes, then plain water is an excellent solution! View a step-by-step photo recipe for Pancakes on the water.

Pancakes with apple juice

Are you tired of classic pancakes or do you want to surprise your guests? Pancakes with apple juice are original, tasty and fast! Making them is as easy as shelling pears! The main thing is not to overdo it with sugar. Remember that the juice (if you bought it at the store) already contains sugar. Don’t add too much sugar or the pancakes will burn.

Ingredients:

• Apple juice – 250 ml.
• Egg – 2 pcs.
• Sugars – 1 tbsp
• Vegetable oil – 2 tablespoons
• Baking powder – 1 tsp
• Flour – 150 gr.

How to make Apple Juice Pancakes:

1. Pour juice into a deep bowl, add eggs, sugar and butter.
2. Beat with a blender or mixer until frothy.
3. Mix flour with baking powder.
4. Gradually add flour to juice and eggs, knead the dough.
5. Fry pancakes in a hot frying pan.
6. Grease the finished pancakes with oil if desired.

Juiced pancakes are slightly thicker than dairy ones, but they are just as elastic and beautiful. Slightly more ruddy due to the sugar in the juice. On the palate, notes of apple are distinctly audible. It is especially delicious to serve them with condensed milk or sour cream. View a step-by-step photo recipe for Apple Juice Pancakes.

Pancakes without eggs on flour

Eggs are a strong allergen. And many refuse pancakes for Shrovetide, because most recipes contain this ingredient. You can cook pancakes without eggs! And it’s not difficult at all. Pancake dough can be kneaded with milk, kefir, whey and even water.

We have chosen a recipe with milk.

Ingredients:

• Flour – 150 gr.
• Milk – 250 ml.
• Salt – 1/2 tsp
• Sugars – 2 tbsp
• Baking powder – 1 tsp
• Sunflower oil – 2 tablespoon

How to make Flourless Pancakes without Eggs:

1. Mix flour with salt, sugar and baking powder.
2. Gradually adding milk, knead the pancake dough.
3. Add oil and mix thoroughly.
4. Fry pancakes in a pan, 1 minute on each side.

If you don’t tell anyone that these pancakes are made without eggs, no one will guess. In appearance and taste, they almost do not differ from ordinary ones. Well, perhaps, they are less elastic and it is not so convenient to wrap the filling in them as in classic pancakes with milk. View a step-by-step photo recipe for Pancakes without Eggs on flour.

Pancakes without flour on cottage cheese

Since we’re talking about pancakes without eggs, let’s make pancakes without flour. These are fitness pancakes that are high in protein. A recipe for those who follow their figure and do not want to break the diet, even on Shrovetide.

Ingredients:

• Cottage cheese 5% – 150 gr.
• Egg – 3 pcs.
• Bran – 3 tbsp.
• Salt – 1/2 tsp
• Sunflower oil – 2 tablespoon

How to cook pancakes without flour on cottage cheese:

1. Put cottage cheese and eggs in a mixer container.
2. Salt and blend with a hand blender until smooth.
3. Add bran and butter.
4. Stir with a whisk.
5. Fry in a hot non-stick pan, each pancake for 3-4 minutes on each side.

Pancakes are prepared on the basis of cottage cheese and eggs – two of the most useful and dietary products. The only thing worth considering when cooking is the fat content of the cottage cheese. Choose from 2 to 5%, if the fat content is lower, the pancakes will turn out to be too sour, and if higher, then too fatty. Pancakes without flour are unsweetened, they taste like an omelet. Vegetables and natural yogurt are ideal for serving. View a step-by-step photo recipe for Pancakes without flour on cottage cheese.

Moroccan pancakes (Baghrir)

If you want to make unusual pancakes with big holes, then prepare Moroccan pancakes according to our recipe. Moroccan pancakes are fluffy and tender, with a lot of holes. They are plump but very elastic.

Ingredients:

• Semolina – 360 gr.
• Water – 700 ml.
• Sol – 1 tsp.
• Sugars – 1 tbsp
• Flour – 25 gr.
• Dry yeast – 1 tsp
• Vanillin – 1 tsp
• Baking powder – 15 gr.
• Apple cider vinegar – 1 tsp

How to make Moroccan pancakes:

1. Mix semolina with flour, salt, sugar, yeast and vanilla.
2. Add water, knead the batter.
3. Punch the dough with a blender for 5 minutes. The mass should become airy and homogeneous.
4. Add baking powder and vinegar, stir again.
5. Fry pancakes on one side in a warm frying pan.
6. Arrange ready-made pancakes in one layer on a towel, let cool completely.

It is best to fry the pancakes slowly in a warm skillet without overheating it. View a step-by-step photo recipe for Moroccan Pancakes.

Pancake cake with liver

It is good to put not only pancakes with different toppings on the festive table, but also a pancake cake. It looks very effective on the table. The pancake cake can be made snack or sweet. Below we have given a recipe for a delicious snack cake with liver pate. You can prepare such a cake on the basis of any pancakes, thin or thicker, like ours. A cake based on Moroccan fluffy openwork pancakes stuffed with liver pate turns out to be delicious and tender. And thanks to the holes in the pancakes, also airy.

Ingredients:

• Moroccan pancakes – 450 gr.
• Beef liver – 1 kg.
• Onions – 1 pc.
• Carrots – 1 pieces.
• Dill – 15 gr.
• Butter – 100 gr.
• Sunflower oil – 20 gr.
• Salt (to taste) – 1 tsp
• Ground black pepper – 1 tsp

How to make Pancake Liver Cake:

1. Carrots grate on a large grater.
2. Chop the onion into small pieces.
3. Chop the dill with a knife.
4. Chop the liver arbitrarily.
5. Fry carrots and onions in a little oil.
6. Add liver, salt and pepper.
7. Cover and simmer over medium heat for 30 minutes.
8. Scroll the stewed liver in a meat grinder 2 times. Add oil.
9. Once again, skip the liver with oil into a meat grinder.
10. Collect the pancake cake in a mold or on a plate.
11. Sprinkle with dill and refrigerate for an hour.

Such a cake can also be prepared on the basis of boiled chicken breast with mushrooms in a creamy sauce – it will also be very delicious! It will come in handy for any festive table as an appetizer, and of course, it will look great on the festive table at the Pancake dish! View a step-by-step photo recipe for Pancake Cake with Liver Filling.

Colored pancakes for carnival

We have already prepared a lot of different pancakes with you. But these will surprise not only adults, but also children. Children are especially happy to eat them, because they are colorful, beautiful and delicious. Prepare colored pancakes according to our recipe for the Pancake with natural dyes, without chemicals. 

Ingredients for the “Colored Pancakes for Shrovetide” recipe:

• Whole wheat flour – 200 gr.
• Milk 1.5% – 150 ml.
• Water – 150 ml.
• Rice flour – 100 gr.
• Buckwheat flour – 100 gr.
• Egg – 1 pcs.
• Sunflower oil – 2 tablespoon
• Sour cream 20% – 1 tbsp
• Baking powder – 10 gr.
• Salt – 2 gr.
• Sweetener – 1 gr.
• Vanillin – 1 gr.

To color the dough:

• Beet juice – 30 ml.
• Blueberry juice – 30 ml.
• Spinach juice – 30 ml.
• Turmeric – 1/2 tsp.

How to prepare the dish “Colored Pancakes for Shrovetide”:

1. Mix all dry ingredients.
2. Mix water, milk, butter and egg.
3. Divide the dough into 4 equal parts, add color to each part.
4. Bake pancakes in a dry skillet.
5. Each color will be 2-3 pieces.

Pancakes are bright due to natural dyes and delicious due to the right products. They can be eaten with sour cream or cottage cheese, fruits and berries, with honey, etc. And you can cook a very unusual and delicious bright “Rainbow cake”.

View a step-by-step photo recipe for Colored Pancakes for Shrovetide.

Rainbow pancake cake

As we said, the cake can be made snack or sweet. Both will look great on the festive table and surprise guests. The sweet cake turns out to be unusually beautiful and colorful thanks to our colored pancakes in it. And thanks to the “right” cream, it is not harmful at all. 

Ingredients for the Rainbow Pancake Cake recipe:

• Colored pancakes – 900 gr.
• Cottage cheese 2% – 600 gr.
• Protein – 40 g.
• Cream 20% – 20 g.
• Vanillin – 1 gr.

For decoration:

• Bitter chocolate – 90 gr.
• Mint – 10 gr.

How to make Rainbow Pancake Cake:

1. Align all the pancakes one at a time, the most beautiful, trim dry edges.
2. Mix cottage cheese with protein and sour cream. Add vanillin and sour cream. Beat until smooth and creamy.
3. Put the pancakes on a plate, spreading with a layer of curd cream.
4. Break the chocolate into random pieces.
5. Put the cake in the refrigerator for half an hour or an hour. Finish decorating with chocolate and mint.

View a step-by-step photo recipe for Rainbow Pancake Cake.

In this article, we tried to collect for you all the tricks of making pancakes and gave examples of the most common recipes. Bake different pancakes, please yourself and your family with delicious and tender pancakes – it’s so delicious! There are a lot of cooking recipes. We are confident that among all the variety, with our advice, you can find a recipe for your favorite perfect pancakes.