Pancakes with fillings - proven recipes. How to properly and tasty cook pancakes with fillings

The ability to bake pancakes is one of the basic skills of a real chef. It would seem that there is nothing complicated about this: make the dough thinner and bake yourself thin pancakes. However, for some reason, pancakes often turn out not very thin, are difficult to remove from the pan, or tear when trying to wrap something in them. For the “right” pancakes you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes made with water turn out thinner and at the same time more durable, but with milk they are much tastier. Combine milk and water and get the necessary consensus. But kefir is completely unsuitable for making thin pancakes, as it imparts unnecessary fluffiness in our case. For the same reason, thin pancakes cannot be made from yeast dough. It is better not to beat the eggs, but to scramble them with a fork. Here are some more tips to help you cook pancakes without disappointment.

. All ingredients for the dough should be at room temperature.

Add flour to the liquid, stirring gently and thoroughly. Mix by hand, trying if possible not to use a mixer or blender: this changes the taste somewhat.

Sift the flour before adding it to the dough, preferably 2-3 times. This will saturate it with air and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake dough - this way even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked; pancakes don’t like that. The frying pan should ideally be cast iron.

A new frying pan should be heated over a fire with coarse salt. Salt “draws in” all unnecessary substances from the surface of the pan. After calcination, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire calcination procedure again.

If you still have to grease the frying pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw lard onto a fork. There is no need to pour oil generously, otherwise the pancakes will turn out too greasy.

Place the finished pancakes in a stack, brushing each one with melted butter.

The filling for the pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until tender and then crushed in a meat grinder or blender. Onions, carrots and/or chopped boiled eggs are added to the liver. You can prepare buckwheat filling with meat and onions. You can also add a boiled egg to it. In general, you can wrap almost any filling in pancakes.

You can wrap the filling in pancakes in different ways. The easiest way is to fold it into a triangle. Place the filling in the center of the pancake, fold it in half, then in half again. It will not be possible to fry such pancakes, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin, even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: place the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubes can be fried in a frying pan, baked on a baking sheet or heated in the microwave. And if you brush the edges of the pancake with egg white and fold them inside, you get a pretty reliable structure that can even be deep-fried. The “envelope” folding method is the most reliable. To do this, place the filling in the center of the pancake, fold the opposite edges so that they “meet” above the filling, and do the same with the other pair of edges. For strength, you can grease the edges of the pancakes with egg white. Spring rolls can be decorated in the form of a bag: just gather the edges of the pancake together and tie with a sprig of herbs.

An interesting variation of filled pancakes are pancakes with baked goods (or baked goods, depending on how you say it). In this case, the filling is not wrapped, but baked along with the pancake. Place the filling in the center of the pan, pour in the batter and bake the pancake as usual. Finely chopped apples or other fruits or berries are good for baking, as well as chopped eggs, fried onions or minced meat. True, the baked pancakes are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml milk,
4 eggs,
8-9 tbsp. flour (with a slide),
2 tbsp. vegetable oil,
1 tsp salt,
1 tbsp. Sahara.

Preparation:
Heat the milk. Mix 200 ml milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in the vegetable oil, stir and gradually pour in the milk until the dough reaches the required consistency. The dough for thin pancakes should be like low-fat cream. When baking, you don't have to grease the pan with oil. Turn the heat up to just above medium, so each side will take about 1 minute. Stir the dough periodically during baking to ensure it maintains a uniform consistency.

Dough for thin pancakes No. 2

Ingredients:
1 liter of milk,
2 stacks flour,
4 eggs,
3 tbsp. vegetable oil,
2 tbsp. Sahara,
½ tsp. salt.

Preparation:
Stir 200-300 ml of warm milk with eggs, sugar and salt. Add flour and stir thoroughly until smooth. Add butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes No. 3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp. butter,
2 stacks milk,
1.5 tbsp. Sahara,
salt.

Preparation:
These pancakes are prepared using a mixer and contain beaten eggs, but still turn out thin and elastic. Mash the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour the egg-butter mixture and 1 glass of milk into it. Leave for an hour for the flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until smooth and white and gently fold into the dough. Bake as usual. The finished pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stacks. beer,
2 eggs,
1 tbsp. Sahara,
salt.

Preparation:
Mix flour, 1 cup. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to form a batter. Pancakes according to this recipe are delicate, thin and fragrant.

Ingredients:
500 ml kefir,
3 eggs,
4 tbsp. with a top of flour,
1 tbsp. melted butter,
1 tbsp. with a top of sugar,
½ tsp. salt,
½ tsp. soda

Preparation:
This is another recipe for thin pancakes, prepared contrary to all recommendations. Despite the fact that the recipe contains kefir, the pancakes turn out delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake the pancakes immediately, this dough cannot be stored. Grease the finished pancakes with melted butter. They can be filled like regular thin pancakes.

Ingredients:
1 stack flour,
500 ml milk,
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Preparation:
Separate the yolks from the whites. Grind the yolks with soft butter, add sugar and salt. Pour in 1 glass of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or a whisk. Then pour in the remaining milk, stir and leave for 2 hours. Beat the whites until foamy with a pinch of salt, carefully fold into the dough, stir and leave for 15 minutes. The batter should be creamy so you have very thin pancakes. The pancakes do not stick to the pan, but turning them over is quite difficult and requires considerable skill. Place the finished pancakes in a stack, brushing each pancake with melted butter. Cover the stack of pancakes with a wide plate or a special pancake lid. This is necessary so that the edges of the pancakes do not dry out. The filling for the sheets can be anything. Cut the finished pancakes into 4 pieces to make triangles. Place the filling on the wide side of the triangle and roll it up, tucking the edges. Ready-made rolls can be baked in the oven: place an uncut pancake in a pan, place the rolls on it, scatter pieces of butter or pour sour cream on top, cover with another whole pancake. Simmer in an oven preheated to 180-200°C for 30-40 minutes. The stuffed sheets can simply be fried in butter, or you can dip them in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk,
100 g flour,
1 egg
1-2 tbsp. butter,
1 tbsp. cooked chopped spinach,
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream,
1 clove of garlic,
1-2 tbsp. chopped green onions and herbs,
ground black pepper.

Preparation:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, place on a baking sheet, cover with foil and bake at 180°C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop the greens into smaller pieces and combine everything with sour cream. Add freshly ground black pepper and stir.

Ingredients:
200 ml milk,
150 g flour,
100 ml cream,
2 eggs,
1.5-2 tbsp. butter.
Filling:
300 g feta cheese,
300 g natural yogurt,
4 pods of pickled hot pepper,
1 tbsp. chopped dill,
1 tsp lemon juice,
salt, pepper - to taste.

Preparation:
Prepare the dough and let it rest for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, thoroughly chopping the herbs and cutting the pickled pepper into thin rings. Place the filling on the prepared pancakes and roll into tubes. Serve with sour cream sauce.

Ingredients:
300 g flour,
3 stacks milk,
150 g butter,
3 eggs,
1 tbsp. Sahara,
½ tsp. salt.
For filling:
500 g mascarpone cheese.
Berry sauce:
400 g berries,
100 g sugar,
30 g butter.

Preparation:
Beat eggs with sugar and salt, add 1/3 cup. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, stir and leave for 10-15 minutes. Bake pancakes. Prepare berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk,
4 eggs,
salt.
Filling:
300-400 g Camembert cheese,
50 g butter,
3-4 tbsp. grated hard cheese,
3-4 tbsp. tomato sauce.

Preparation:
Mix the ingredients for the dough and bake the pancakes. For the filling, grind the cheese with butter, grease the pancakes and roll them into tubes. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Place in a hot oven for 15 minutes.

Bon appetit!

Larisa Shuftaykina

Pancake batter

There are many options for making pancakes

It is believed that baking pancakes is a real art. After all, you need to know the exact quantity dough, which needs to be poured into the frying pan to get a thin pancake, skillfully turn it over in time. And thus get a fragrant pile of excellent pancakes.

In fact, there are no particular difficulties in preparing this dish. So, choose a recipe, prepare the dough, bake pancakes, following the recommendations - and we will succeed!

Pancake dough with milk and mineral water
You do not need to put either yeast or soda into the dough for these pancakes with milk. It contains sparkling mineral water - convenient and fast. With this dough you can prepare regular pancakes and stuffed pancakes, for example, stuffed with chicken or cottage cheese. The pancakes turn out airy and tender.

Ingredients:

• Wheat flour - 2 cups;
• Sparkling water - 1 glass;
• Milk - 2 glasses;
• Egg - 2 pcs.;
• Sugar - 3 tablespoons;
• Salt - a pinch.

Cooking method:

Combine eggs with salt, sugar and beat.
Add preheated milk (slightly warm), water at room temperature, butter, mix.
Add previously sifted flour. Stir so that no lumps appear. You can beat it with a mixer.
Leave the dough for 15 minutes.
Heat the frying pan and grease it with oil.
Mix the dough again.
We scoop up the dough with a ladle, pour it into the middle of the frying pan, carefully distribute it over the surface, tilting the frying pan in different directions. The dough should spread over its entire surface.
Fry the pancake for about 30 seconds, turn it over using a spatula, and bake until browned. We do this with all the dough.
Place the finished pancakes on top of each other. Serve hot with sour cream, honey, jam.

The best dough for pancakes with kefir

With kefir, pancakes turn out more fluffy and holey than with milk. Make these delicious pancakes for breakfast that are super easy to make.

Ingredients:

• Flour - 200 g;
• Sugar - 3 tablespoons;
• Kefir - 1.5 cups;
• Egg - 3 pcs.;
• Salt - a pinch;
• Vegetable oil - 50 ml;
• Soda - 1 level teaspoon.

Cooking method:

Pour kefir into a separate container, add soda, mix.
Beat eggs with salt and sugar and add to kefir.
Pour in the oil, add the previously sifted flour in portions.
Mix the dough thoroughly (you can beat it with a mixer).
If the dough turns out thick, then add a little kefir.
We bake pancakes in a frying pan, very hot.
Place the prepared pancakes on a plate. Brush each pancake with melted butter.

Simple pancake dough with water

If you suddenly don’t have milk or kefir to make pancakes, or you simply would like to reduce the calorie content of the dish, then the dough can be made with plain water. From the usual ingredients you will get an excellent dough for thin, delicious pancakes. This dough is good for making stuffed pancakes.

Ingredients:

• Flour - 1 glass;
• Butter - 3 tablespoons;
• Water - 2.5 glasses;
• Sugar - 2 tablespoons;
• Eggs - 2 pcs.;
• Salt - a pinch;
• Vegetable oil - 50 ml.

Cooking method:

Beat the eggs into a separate deep container, add salt, sugar, and beat a little.
Pour water into the mixture and mix well.
Mix flour, pre-sifted, into the dough in portions. If you use a mixer, you can add the flour all at once.
Stir the mixture well, leaving no lumps.
Pour oil into the finished dough and mix.
We bake pancakes in a frying pan, frying them on both sides.
Grease each prepared pancake with butter, stack it in a mound and serve with honey, jam, and sour cream.

Classic yeast pancake dough
This dough produces delicious openwork pancakes, tasty and aromatic. Such lacy, crispy pancakes can only be made from yeast dough.

Ingredients:

• Milk - 2 glasses;
• Flour - 2.5 cups;
• Eggs - 3 eggs;
• Yeast - 1 teaspoon (fast-acting dry);
• Salt - a pinch;
• Sugar - 3 tablespoons;
• Vegetable oil - 0.5 cups.

Cooking method:

Pour warm milk into a separate container, dissolve sugar and salt in it.
In another bowl, mix the sifted flour and yeast.
Pour milk into the flour in a thin stream, knead the batter.
Place the dough in a warm place for 45 minutes.
Add pre-beaten eggs and butter to the risen dough (about 2 times the size).
Let the dough rise for another half hour.
To bake pancakes, grease a heated frying pan with oil. Pour some dough, spreading it over the surface of the pan. The dough should be collected from the bottom of the container without mixing the entire mass. Otherwise, you may not get lace pancakes.
Fry the pancakes on both sides, grease the pan only the first time. Serve the dish hot with additives to taste.

Thin dough for filled pancakes

Thin and tender pancakes with delicious chicken and mushroom filling. This delicious dish will be a great hearty breakfast for the whole family. Chicken can be replaced with ham if desired.

Ingredients:

• Milk - 3 glasses;
• Egg - 3 pcs.;
• Sugar - 2 tablespoons;
• Flour - 2 cups;
• Vegetable oil - 3 tablespoons;
• Soda - 1 teaspoon;
• Salt - a pinch.

Filling:

• Chicken fillet - 300 g;
• Carrots - 1 pc.;
• Champignons - 300 g;
• Onion - 1 pc.

Cooking method:

Combine eggs with salt, sugar, beat, pour in milk. Mix everything well.
Add flour in portions, stir until smooth.
Pour oil into the finished dough and mix.
Fry the pancakes on one side only.
Let's prepare the filling. Boil the fillet, cool, and chop finely.
Chop the onions and carrots, fry until tender, add chopped champignons, salt and pepper.
Add fillet to mushrooms and vegetables and mix.
Simmer everything together for about 10 minutes.
Cool the filling a little, beat in the egg and mix.
Place the filling on each pancake, roll it into an envelope, and fry it in a frying pan.
Serve pancakes hot with sour cream.

If Do you still have any questions about How to prepare dough for pancakes, the following recommendations will be useful:
After cooking, each pancake can be greased with a piece of butter - this will make it tastier and juicier.
It is not necessary to serve pancakes in the form of a pile of products stacked on top of each other. You can roll each pancake into a tube or triangle. Serve 2-3 pancakes in portions, topping them with jam, honey or any other sauce.
The pancake batter should look like liquid kefir. You can add flour if the dough is very liquid, or warm milk (water) if, on the contrary, it is thick.
In order for the pancakes to come out thin, you need to pour as little batter into the pan as possible.
Flour should be added to the dough in small portions, stirring so that lumps do not appear.
Pancakes are baked in a well-heated frying pan. 30 seconds on each side.
You can make pancakes like this: pour a portion of batter into a frying pan. Immediately sprinkle the flatbread with finely chopped herbs, boiled egg or meat - you can add any food. Then turn the pancake over and fry it on the other side.
Instead of milk, you can add water to yeast pancakes. This way they will turn out even more magnificent.
If you are preparing yeast dough, never add flour to the liquid. You need to do the opposite: pour liquid into the flour in a thin stream. This way the dough will acquire the desired consistency.
You don't have to grease the pan if you add a little vegetable oil to the dough before baking.
If you want to make pancakes using fresh yeast, then dissolve the yeast in a glass of warm milk and add a little sugar a few hours before.

Bon appetit!

You might be interested in:

The fillings for pancakes can be very different: sweet, fruit, curd, vegetable, mushroom, meat and chicken. It all depends on your imagination, the preferences of your family and the seasons. In winter, you want more satisfying dishes; in summer, during the harvest season, you can use fruits and vegetables. Try to cook according to the recipes that we have collected for you.

1. Pancakes with egg filling

Ingredients: 4 eggs, 50 gr. green onions, 5-10 gr. dill, salt.
Boil 4 eggs. Grate the boiled eggs. Fry green onions 50 gr. Dill 5-10 gr. Salt to taste.

2. Curd filling in pancakes

Ingredients: Cottage cheese 500 gr., 1 egg yolk, 2 tablespoons of sugar, 50 gr. raisins
Take cottage cheese, add one yolk, sugar, and grind everything with cottage cheese. Add raisins to the resulting mass. Pre-soaked in boiling water.

3. Chicken: chicken pancakes

Ingredients: 1 chicken breast, 10 gr. dill, 2 boiled eggs, salt, pepper.
Boil the chicken breast. Grind it in a meat grinder. Dill 10 gr. finely chop. Grate 2 boiled eggs on a coarse grater, salt and pepper to taste.

4. Mushroom filling in pancakes

Ingredients: 500 gr. mushrooms, 2 pcs. onions, salt, pepper.
Fry mushrooms 500 gr., fry onions 2 pcs. medium size, salt and pepper to taste.

5. From Varenki sausage

Ingredients: 200 gr. Varenki sausages, 0.5 spoons of mustard, 50 gr. sour cream, 100 gr. cheese.
Boiled sausage 200 gr., pass it through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

6. Hepatic

Ingredients: 500 gr. liver (pork or beef), 2 onions, 1 carrot, 3 eggs, salt. pepper.
500 gr. fry the liver with 2 medium-sized onions and 1 carrot. Grate 3 boiled eggs on a coarse grater, salt and pepper to taste.

7. Pancakes with meat. The most common meat filling for pancakes

Ingredients: 500 gr. fresh minced meat, 1 onion, salt, pepper.
Minced meat (500 g) is fried with onions (1 piece), add salt and pepper to taste.

8. Pancakes with cheese and ham

Ingredients: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
We take ham 300 gr., 150 gr. cheese and 2-3 boiled eggs. We cut the ham into strips, and grate the cheese and eggs on a coarse grater. Salt to taste.

9. With dried apricots

Ingredients: 300 gr. cottage cheese, 100 gr. dried apricots, 1 tbsp. spoon of sugar.
Take 300 gr. cottage cheese and 100 gr. finely chopped dried apricots, mix everything and add 1 tbsp. spoon of sugar, then mix everything well again.

10. Boiled beef pancake filling

Ingredients: 500 gr. beef, 1 onion, butter 20 g, salt.
500 gr. Boil beef for 1.5 hours, grind in a meat grinder. Take 1 onion, cut into cubes, fry in butter, add the resulting minced meat, add salt to taste.

11. With condensed milk

Ingredients: liquid condensed milk or boiled condensed milk.
Sweet pancakes can be topped with condensed milk.

12. With red fish

Soft processed cheese (such as “Viola”) and lightly salted red fish will come in handy.
Finely chop red fish fillet (lightly salted or smoked trout or salmon) and mix with melted cheese.
Add greens if desired.

13. With powdered sugar

Ingredients: Powdered sugar.
Sprinkle with powder, you can also cut out a heart from paper and trot on top.
You will get powder on top of the pancake in the shape of a heart or two.

14. With minced meat and rice

Finely chop the onion. Fry the minced meat in a pan. oil (while evaporating all the juice). Add onion to the fried minced meat and continue to fry together over low heat until the minced meat and onion are cooked. But the onion should not change color much. Add boiled rice to the prepared minced meat and onions, add salt and pepper and mix thoroughly.

15. With caramel

Ingredients: 4 tbsp sugar, 0.5 water and 0.5 g. vanilla.
4 tablespoons of sugar are placed on the bottom of the frying pan, 0.5 g. vanilla, 0.5 tablespoon of water and melt the sugar, cook it until light brown. And they pour it over the pancakes.

16. With apple-nut filling

2 sweet and sour apples,
1 tbsp. walnuts,
1-2 tbsp. Sahara,
a pinch of cinnamon.
Grate the apples, mix with chopped nuts, adding sugar and cinnamon.

17. Cheese filling

It includes hard sharp cheese, garlic, carrots, sour cream (mayonnaise).
Grate the carrots on a fine grater and the cheese on a coarse grater. Crush a couple of cloves of garlic. Mix everything with sour cream or mayonnaise. (For 250 grams of cheese add 1 small carrot).

18. With prunes and cream

Ingredients: 200 gr. prunes, 1 tbsp sugar, 1 gr. cinnamon, 50 gr. cream.
Pour boiling water over the prunes. After 10 minutes, finely chop it, add sugar, cinnamon, cream. Mix everything thoroughly.,

It is believed that baking pancakes is a real art. After all, you need to know the exact amount of dough that needs to be poured into the frying pan in order to get a thin pancake, and skillfully turn it over in time. And thus get a fragrant pile of excellent pancakes.

In fact, there are no particular difficulties in preparing this dish. So, choose a recipe, prepare the dough, bake pancakes, following the recommendations - and we will succeed!

PANCAKE DOUGH WITH MILK AND MINERALA

You do not need to put either yeast or soda in the dough for these pancakes with milk. It contains sparkling mineral water - convenient and fast. With this dough you can prepare regular pancakes and stuffed pancakes, for example, stuffed with chicken or cottage cheese. The pancakes turn out airy and tender.

Products:

• Wheat flour - 2 cups;
• Sparkling water - 1 glass;
• Milk - 2 glasses;
• Egg - 2 pcs.;
• Sugar - 3 tablespoons;
• Salt - a pinch.

Cooking method:

Combine eggs with salt, sugar and beat. Add preheated milk (slightly warm), water at room temperature, butter, mix. Add previously sifted flour. Stir so that no lumps appear. You can beat it with a mixer.

Leave the dough for 15 minutes. Heat the frying pan and grease it with oil. Mix the dough again.
We scoop up the dough with a ladle, pour it into the middle of the frying pan, carefully distribute it over the surface, while tilting the frying pan in different directions. The dough should spread over its entire surface.

Fry the pancake for about 30 seconds, turn it over using a spatula, and bake until browned. We do this with all the dough. Place the finished pancakes on top of each other. Serve hot with sour cream, honey, jam.

THE BEST DOUGH FOR PANCAKES WITH KEFIR

With kefir, pancakes turn out more fluffy and holey than with milk. Make these delicious pancakes for breakfast that are super easy to make.

Products:

1. Flour - 200 g;
2. Sugar - 3 tablespoons;
3. Kefir - 1.5 cups;
4. Egg - 3 pcs.;
5. Salt - a pinch;
6. Vegetable oil - 50 ml;
7. Soda - 1 level teaspoon.

Cooking method:

Pour kefir into a separate container, add soda, mix. Beat eggs with salt and sugar and add to kefir. Pour in the oil, add the previously sifted flour in portions. Mix the dough thoroughly (you can beat it with a mixer). If the dough turns out thick, then add a little kefir. We bake pancakes in a frying pan, very hot. Place the prepared pancakes on a plate. Brush each pancake with melted butter.

SIMPLE PANCAKE DOUGH IN WATER

If you suddenly don’t have milk or kefir to make pancakes, or you simply would like to reduce the calorie content of the dish, then the dough can be made with plain water. From the usual ingredients you will get an excellent dough for thin, delicious pancakes. This dough is good for making stuffed pancakes.

Products:

• Flour - 1 glass;
• Butter - 3 tablespoons;
• Water - 2.5 glasses;
• Sugar - 2 tablespoons;
• Eggs - 2 pcs.;
• Salt - a pinch;
• Vegetable oil - 50 ml.

Cooking method:

Beat the eggs into a separate deep container, add salt, sugar, and beat a little. Pour water into the mixture and mix well. Mix flour, pre-sifted, into the dough in portions. If you use a mixer, you can add the flour all at once.

Stir the mixture well, leaving no lumps. Pour oil into the finished dough and mix.
We bake pancakes in a frying pan, frying them on both sides. Grease each prepared pancake with butter, stack it in a mound and serve with honey, jam, and sour cream.

CLASSIC PANCAKE DOUGH

This dough produces delicious openwork pancakes, tasty and aromatic. Such lacy, crispy pancakes can only be made from yeast dough.

Products:

• Milk - 2 glasses;
• Flour - 2.5 cups;
• Eggs - 3 eggs;
• Yeast - 1 teaspoon (fast-acting dry);
• Salt - a pinch;
• Sugar - 3 tablespoons;
• Vegetable oil - 0.5 cups.

Cooking method:

Pour warm milk into a separate container, dissolve sugar and salt in it. In another bowl, mix the sifted flour and yeast. Pour milk into the flour in a thin stream, knead the batter.
Place the dough in a warm place for 45 minutes. Add pre-beaten eggs and butter to the risen dough (about 2 times).

Let the dough rise for another half hour. To bake pancakes, grease a heated frying pan with oil. Pour some dough, spreading it over the surface of the pan. The dough should be collected from the bottom of the container without mixing the entire mass. Otherwise, you may not get lace pancakes. Fry the pancakes on both sides, grease the pan only the first time. Serve the dish hot with additives to taste.

THIN DOUGH FOR PANCAKES WITH FILLING

Thin and tender pancakes with delicious chicken and mushroom filling. This delicious dish will be a great hearty breakfast for the whole family. Chicken can be replaced with ham if desired.

Products:

• Milk - 3 glasses;
• Egg - 3 pcs.;
• Sugar - 2 tablespoons;
• Flour - 2 cups;
• Vegetable oil - 3 tablespoons;
• Salt - a pinch.

1. Chicken fillet - 300 g;
2. Carrots - 1 pc.;
3. Champignons - 300 g;
4. Onion - 1 pc.

Cooking method:

Combine eggs with salt, sugar, beat, pour in milk. Mix everything well. Add flour in portions, stir until smooth. Pour oil into the finished dough and mix.
Fry the pancakes on one side only. Let's prepare the filling. Boil the fillet, cool, and chop finely.

Chop the onions and carrots, fry until tender, add chopped champignons, salt and pepper.
Add fillet to mushrooms and vegetables and mix. Simmer everything together for about 10 minutes. Cool the filling a little, beat in the egg and mix. Place the filling on each pancake, roll it into an envelope, and fry it in a frying pan. Serve pancakes hot with sour cream.

If you still have some questions about how to prepare dough for pancakes, then the following recommendations will be useful:

• After cooking, each pancake can be greased with a piece of butter - this will make it tastier and juicier.
• It is not necessary to serve pancakes in the form of a pile of products stacked on top of each other. You can roll each pancake into a tube or triangle. Serve 2-3 pancakes in portions, topping them with jam, honey or any other sauce.
• The pancake batter should look like liquid kefir. You can add flour if the dough is very liquid, or warm milk (water) if, on the contrary, it is thick.
• In order for the pancakes to come out thin, you need to pour as little batter into the pan as possible.
  Flour should be added to the dough in small portions, stirring so that lumps do not appear.
• Pancakes are baked in a well-heated frying pan. 30 seconds on each side.

You can make pancakes like this: pour a portion of batter into a frying pan. Immediately sprinkle the flatbread with finely chopped herbs, boiled egg or meat - you can add any food. Then turn the pancake over and fry it on the other side.

Instead of milk, you can add water to yeast pancakes. This way they will turn out even more magnificent.
If you are preparing yeast dough, never add flour to the liquid. You need to do the opposite: pour liquid into the flour in a thin stream. This way the dough will acquire the desired consistency.

You don't have to grease the pan if you add a little vegetable oil to the dough before baking. If you want to make pancakes using fresh yeast, then dissolve the yeast in a glass of warm milk and add a little sugar a few hours before. Bon appetit!