What is better to use as a liquid base for pancakes: plain water or dairy products? Each mistress has her own opinion on this. This article describes several ways to make pancake dough in milk. It will be especially interesting for novice cooks, and experienced craftswomen will find a lot of useful information.

Universal dough for pancakes in milk

First, consider one simple recipe.

The dough prepared according to it is universal, because:

  • It cooks fast
  • easily transformed: changing only one component, you can get a semi-finished product for another product, for example, fritters;
  • suitable for almost any filling;
  • always leads to an excellent result (pancakes are unusually delicious).

To prepare such a test, you must take:

  • 1 liter of milk;
  • 6 g of baking soda;
  • 390 g of flour;
  • 75 g of sugar;
  • 3 g of salt;
  • 50 g of butter.

For the correct design of a pancake test, you must perform the following steps:

  1. Heat a portion of the milk (1/2) and pour into a deep bowl.
  2. Dissolve sugar, soda and salt in it.
  3. Slowly introduce pre-sifted flour. Intensively combine products so that there are no lumps.
  4. Add softened butter. Mix well again.

To make the pancakes thin and tender, the finished dough by consistency should resemble liquid sour cream.

If you take a little more flour, the mass will become more dense, and the ruddy products will become thick and lush.

Egg Recipe

This product has two important functions - it makes the mass surprisingly smooth, and also guarantee the presence of a beautiful golden crust on the surface of pancakes.

 

To prepare the dough in milk with eggs, you will need:

  • 250-320 g of flour;
  • 3 g of salt;
  • 1-3 eggs;
  • 25 g of sugar;
  • 0.5 l of whole milk;
  • 25-35 g of vegetable oil.

Making such a dough is also quite easy:

  1. First you need to sift the flour, then arrange in the form of a slide. Make a small indentation in the middle.
  2. Beat eggs in a separate bowl with half the milk, salt and sugar. This can be done in a blender or hand mixer. Regarding the number of eggs, one rule must always be taken into account: the more they are, the denser the finished dough will be.
  3. Carefully introduce the egg-milk mixture into the flour, constantly stirring.
  4. Once the mass is truly homogeneous, pour the remaining milk and butter.

The dough prepared according to this recipe is suitable for any fillings.

For thin pancakes

In Russia, magnificent and soft pancakes were always baked. The French - recognized legislators of culinary fashion - prepare similar circles so thin that they look more like transparent napkins.

To make the dough for thin pancakes, you will need:

  • 400 g of wheat flour;
  • 4 eggs;
  • 50 g of sugar;
  • 1 liter of milk;
  • 35 g of sunflower oil;
  • salt (on the tip of a knife).

 

Step-by-step instruction:

  1. Beat eggs well with sugar.
  2. Gradually add flour. Together with it, you can enter and salt.
  3. Pour milk in small portions, thoroughly mixing the mixture. The dough should be uniform. There is one secret: to make pancakes openwork (in the hole), at the final stage it is advisable to preheat the remaining milk.
  4. Let the dough stand for about 20 minutes.

Attach oil and mix again.

After that, you can start to fry the pancakes in a hot pan.

Sour milk pancake dough

If milk is sour in the refrigerator, do not be upset. On it you can cook wonderful pancakes that will have a pleasant sweet and sour taste and delicate aroma.

Sour milk pancake dough can be prepared from the following products:

  • 320 g flour;
  • 3 eggs;
  • 1 liter of sour milk;
  • 6 g of drinking soda;
  • 50-100 g of sugar;
  • 85 g of sunflower oil;
  • salt;
  • some lemons (or vinegar).

Test preparation technique:

  1. Beat eggs with salt and sugar in a deep container (add both of these to taste).
  2. Pour in sour milk and mix well.
  3. To extinguish soda diluted in water with lemon (or vinegar), put the sizzling composition in the dough. Shake the mass thoroughly with a whisk.
  4. Add flour in portions, not forgetting to constantly stir the mass.
  5. Place the butter in the dough, combine it with the other components of the dish.

Allow the finished dough to stand at room temperature for half an hour, and then start frying the products.

Cooking in a custard way

For thin pancakes, choux pastry is ideal. It can be obtained very quickly using the following ingredients:

  • 0.6 l of milk;
  • 3 eggs;
  • 200 ml of boiling water;
  • a pinch of soda;
  • 300 g flour;
  • some salt and sugar;
  • 30 ml of any vegetable oil.

 

To make a custard pancake dough, you must:

  1. Beat eggs in a bowl with salt, sugar and milk.
  2. Separately heat the water. Pour a glass of boiling water into a container with products and carefully combine the components of the mixture. Act with a whisk intensively so that no lumps form in the test.
  3. Constantly stirring, gradually introduce flour, pour oil. Mix the mass well, let it stand for 30 minutes.

Pancakes made from such dough will not only be thin, but also very durable. You can safely wrap any fillings in them, without fear of breaks.

With yeast

Many housewives still prefer to make pancakes with yeast. Since it will take much more time to cook them, it is better to engage in such pancakes on weekends.

To make a yeast dough, you must have:

  • 300 ml of milk;
  • 3 eggs;
  • 200 ml of water;
  • 60 g of sugar;
  • 300 g flour;
  • 7 g of dry yeast;
  • 5 g of fine salt;
  • 70 ml of lean oil.

To prepare such a dough you need already in a different way:

  1. Beat eggs in a deep container, and then add sugar and a little salt. It’s better to work with a whisk so that the mass turns into thick foam.
  2. Pour milk with water.Pour the yeast into the flour, and then slowly introduce this mixture into the egg composition. It should be mixed slowly, carefully brought to a homogeneous state.
  3. Add oil and still beat well.
  4. Put the dishes with the dough in a warm place for 45 minutes. This can be an oven heated to 40 degrees, or a slow cooker. Gradually, the dough will begin to thicken and foam.
  5. Finally connect all the constituent masses, give a “rest” for another 40 minutes. “Disturb” it before use is not necessary.

Now you can start frying delicious pancakes.

How to do without eggs

As you know, eggs make the dough more dense, and the pancakes are quite strong and rosy.

But different situations happen in life:

  • some family members are allergic to an egg product;
  • food designed for vegetarians;
  • there were no eggs at hand.

 

What to do in these cases? Experts advise using the following options for the necessary products and formulations:

  • starch (potato or corn);
  • a mixture of baking powder with water and vegetable oil;
  • flaxseed soaked in hot liquid;
  • lemon juice with milk and soda;
  • mayonnaise or other sauces;
  • chickpea (or soy) flour, diluted with water.

For the simplest option, you will need:

  • 250 ml of milk;
  • 125 ml of water;
  • 6 g of soda;
  • 30 g of starch;
  • salt;
  • refined vegetable oil.

How to make a good dough for pancakes with milk from this set of products:

  1. Pour it into a saucepan and put on fire.
  2. Place soda and wait for bubbles to appear.
  3. Separate the starch in a cup with water.
  4. Add this mixture to warm milk.
  5. Pour in salt and sugar.
  6. Add flour portionwise. Stir very carefully so that the mass does not begin to gather in a lump.
  7. Heat oil in a pan. Add to the dough and mix again.

After frying, no one will guess that there are no eggs in these pancakes.

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