Lush pancakes with milk. Video recipe

To make the dough fit as well as possible, add warm foods to it. Eggs should be removed from the refrigerator in advance, and the milk should be slightly warmed on the stove or in the microwave

Pancakes can be baked without additives or spices, chopped or grated vegetables and fruits can be added to the dough. Most often, the dish is prepared from wheat flour, which must be sieved before adding to the dough. But products made from buckwheat or corn flour are no less tasty.

Maintain the correct consistency of the dough. It should be thicker than pancake. Correctly kneaded dough, laid out with a spoon in a frying pan, retains the shape of a circle or oval well. If it spreads into a flat pancake, add more flour to the mixture.

Another subtlety is frying oil. Preheat the skillet well with a little vegetable oil before baking. During the baking process, the fat will have to be added. But don’t overdo it, too much oil will make your garments look flat and greasy. The lack of oil will also not do the pancakes for the benefit, in this case, a tasty crispy crust will not form on them.

For baking, use only refined vegetable oil: it does not burn and does not give the pancakes an off-flavor

Bake fluffy pancakes from premium wheat flour. You can make changes to the recipe by adding finely chopped apples to the dough. Serve hot with honey or fresh sour cream.

You will need: – 3 cups of finely ground wheat flour; – 1,5 cups of milk; – 15 g of yeast; – 20 g of butter; – 2 eggs; – 50 ml of cream; -2 teaspoons of sugar; – 0,5 teaspoon salt; – vegetable oil for frying.

Heat the milk, add yeast and half a serving of flour, add melted butter. Let the dough stand for about a quarter of an hour, then beat until smooth.

Separate the yolks from the whites and rub with sugar. Whisk the whites into a foam. Add the yolk mixture, salt and remaining flour to the dough, mix again. Add the whipped egg whites in portions and pour in the cream. Stir everything again, the consistency of the dough should resemble very thick sour cream.

Cover the container with the dough with a towel and place in a warm place for an hour. When it comes up, knead the mass, heat the vegetable oil in a pan and start baking.

Spoon the dough into hot butter with a tablespoon, forming oval pancakes. When they are browned on one side, turn them over and continue baking. A properly kneaded dough should rise, making the pancakes plump. Place the finished products in a plate and keep warm until serving.

Products made from buckwheat flour are very useful for health, moreover, they have a pleasant taste and splendor. Use the finest flour for cooking.

You will need: – 2,5 cups of buckwheat flour; – 1,5 cups of milk; – 15 g of yeast; – 2 eggs; – 0,5 teaspoon of salt; – 1 teaspoon of sugar; – 20 g of butter; – vegetable oil for frying.

Combine a glass of warmed milk with yeast, flour and melted butter. Separate the yolks from the whites, add to the mixture and mix. Let the dough come up, it will take 15–20 minutes.

Add salt and sugar to the dough. Beat the whites until lather. Bring the remaining milk to a boil, cool slightly and pour into the dough, stirring well. Then add proteins to the dough and let it rise with a fluffy hat.

Preheat a skillet with vegetable oil. Mix the matched dough gently. Put it in portions in the pan and fry the pancakes on both sides. Serve immediately, serve fresh sour cream separately.

Try using a mixture of raw potatoes and mashed potatoes with buckwheat flour to make pancakes. This dish is typical for Baltic cuisine. It can be served with sour cream or sprinkled with melted lard and cracklings.

You will need: – 10 potatoes; – 3 tablespoons of buckwheat flour; – 1 glass of milk; – 1 tablespoon of butter; – 1 large onion; – vegetable oil for frying.

Peel the potatoes, cook half of the tubers until tender. Drain the water, crush the potatoes, add half a glass of warm milk and butter. Mash the potatoes into mashed potatoes. Dissolve the yeast mixed with flour in the remaining milk. Pour the mixture into mashed potatoes, stir and leave warm for a quarter of an hour.

Grate the remaining potatoes on a coarse grater and combine with the dough. Salt the mixture, mix well and leave in a warm place for an hour. Then drain the resulting liquid. Peel the onion, chop finely and fry in hot vegetable oil until golden brown. Place the toasted onions in the potato dough.

Heat vegetable oil in a skillet. Spread the dough in portions, forming round, not too thick pancakes. Fry them on both sides until golden brown. Serve hot.