Hello, my dear friends! You probably guessed from my absence for a month that something was going on. Even the absence of events is an event when it is outside the norm. Oh how I twisted it!

I twisted it - I unwind it.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New year - new beginnings. And this is not only symbolic. January is the ideal time for this: while you, I’m sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the wilds of a world unfamiliar to me and worked on creating a new website. I believe that you will love it!

With pure culinary mania

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year selections, and today it’s time for... snacks! Again! There just can’t be too many of them...

So, today we are preparing the cutest mini muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to prepare a lot of snacks for the holiday table and not get wasted? Snack butters! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Eventually the New Year will come! So I offer you two recipes to complete your snack table. Fish snacks are always a thing, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotes, since I don’t like to devote any long time to putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared in this case could actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel with it on your holiday table - it’s much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onions and mix with the fish base. Season the rillette with salt and pepper, pour in vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of a wide variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it

Blini are a traditional Russian dish. According to tradition, pancakes are always baked on Maslenitsa, and they also delight themselves and their loved ones with this delicacy on other days. There are many recipes for pancakes, I offer two very successful recipes for pancakes with milk, which are sure to turn out and will not be lumpy. The first recipe is classic milk pancakes, thin and delicate. These pancakes have a neutral taste, which allows them to be filled with any filling: sweet or salty. Or you can simply serve these pancakes without filling, with sour cream, jam or condensed milk.

The second recipe is yeast pancakes with milk. These pancakes are more fluffy and dense. Yeast pancakes will not spread due to cream filling or other moist filling. You can also use yeast dough to paint real pictures or patterns in a frying pan.

Choose a recipe you like and bake delicious pancakes. The main thing is to follow the advice from this article and everything will work out.

If you want to cook real samsa from puff pastry, go to

Thin openwork pancakes with milk

Ingredients:

• milk 3.2% - 250 ml
• warm boiled water - 250 ml
• eggs - 3 pcs.
• sugar - 1 tbsp.
• salt - 0.5 tsp.
• flour - 2 tbsp. (250 ml each)
• vegetable oil - 3 tbsp. into the dough

Preparation.

1. Milk for thin pancakes should be taken at room temperature (20-25 degrees). Therefore, take it out of the refrigerator in advance or warm it up a little so that it is not cold. In cold (or very hot) milk, the flour will become lumpy and you will not be able to knead a homogeneous dough. Flour releases gluten better in a warm environment. The same applies to eggs; they should be at room temperature.

2. Beat 3 eggs into a bowl. Whisk the eggs until smooth. There is no need to beat until fluffy, just mix the yolk with the white.

3.Pour a glass of milk into the eggs.

4.Put a tablespoon of sugar. If you like sweeter pancakes, add a little more sugar (up to 3 tbsp). And add half a teaspoon of salt.

If you put a lot of sugar in the batter, the pancakes will burn because the sugar will caramelize. The absence of sugar will make the pancakes white and bland.

5. Sift 2 cups (250 ml each) of flour into this mixture. In one glass there are 6 heaped tablespoons of flour. Sift in small portions and stir.

6.At this stage the dough will be thick. Pour 3 tbsp into it. vegetable oil so that the pancakes turn over easily.

If desired, you can add 1/4 tsp to the dough. soda Then there will be holes in the pancakes.

7.Lastly, warm boiled water is added. It is poured in a thin stream, the dough is stirred with a whisk until smooth.

Water and milk are taken in a 1:1 ratio. Adding water to the dough will make the pancakes thin, airy, and light. They won't tear. Milk and water do not mix immediately. Water should be added at the end.

8. Stir the dough until it becomes homogeneous, without lumps. You can quickly beat with a mixer rather than a whisk. It will be much faster this way. The finished dough should be like thick kefir. If it is too runny, add a little flour. And if it turns out thick, dilute with a small amount of milk. The main thing is to add ingredients little by little so as not to skew in the other direction.

9.The frying pan for frying pancakes must be well heated so that heat comes from it. For the first time, you need to lubricate it with a little vegetable oil. To do this, pour oil into a bowl (it’s better to use refined oil) and grease the surface of the pan with a pastry brush or folded paper napkin.

10. Heat the frying pan (this is very important, otherwise the first pancake will burn) over high heat. Then turn the heat to medium. Using a ladle, pour the dough into the middle of the pan and spread it evenly over the entire surface using a circular motion. Use enough dough to make the pancake thin. Cook the first side of the pancake until the top is dry. Then flip over with a spatula and fry the second side until lightly browned (a few seconds).

11.Fry all the pancakes in milk this way. If desired, you can grease each pancake with a small amount of butter after baking. This way they will taste better and won’t stick together.

A pancake made from good dough will regain its shape and not tear if you crumple it in your palm and then unfold it.

These pancakes can be filled with any filling: sweet or savory. Just the filling should not be liquid and wet. Thin pancakes will quickly become soaked and tear. But yeast pancakes turn out thicker and fluffier; they can be filled with cream and any other filling.

Fluffy Russian yeast pancakes with milk

Ingredients:

• warm water - 250 ml
• live yeast - 20 gr. (or 7 grams dry)
• sugar - 5 tsp.
• eggs - 3 pcs.
• salt - a couple of pinches
• vegetable oil - 2 tbsp.
• warm milk - 3 tbsp. 250 ml each
• flour - 3 tbsp.

Preparation.

1.The ideal water temperature for breeding yeast is 30-35 degrees, just warm it up a little until warm (250 ml). Add 2 teaspoons of sugar to this water and stir.

2. Crumble fresh yeast into the water with your fingers, so it will dissolve more easily and will not stick together. Dissolve the yeast completely.

3. Also put 1 cup 250 ml of flour into the dough so that the yeast works better. Stir. Baking flour should always be sifted to make the dough more porous and soft.

4.Cover the dough with a clean towel (waffle or paper) and leave in a warm place for 15 minutes. Do not cover with film, otherwise the yeast will suffocate.

5.The dough will have a cap, which means you can add other ingredients. First, beat 3 eggs into a separate bowl, add 3 teaspoons of sugar and a little salt, 2 tablespoons of vegetable oil. Whisk these products until smooth and pour into the dough.

6. In total you will need 3 glasses of warm milk (30-40 degrees) and 3 glasses of flour. The first glass of flour was placed in the dough, which means that now you need to put 2 more glasses. First, pour a glass of milk into the dough and stir with a whisk. Then sift a glass of flour and also stir with a whisk so that there are no lumps. Then again - milk, flour, milk. The finished dough should have the consistency of liquid sour cream. That is, a little thicker than milk dough for thin pancakes.

7. Cover the dough with a towel and place in a warm place (you can put it in the oven, preheated to 35-40 degrees) for 15-20 minutes.

8.The dough will increase in volume and there will be bubbles on its surface. Yeast pancakes should be baked in a frying pan with a thick bottom so that they do not burn. Or in a non-stick frying pan. Yeast dough should not be too loose, like dough for thin pancakes. When pouring the batter into the pan, scoop the batter from the day without stirring it.

9.As usual, the frying pan needs to be hot and lightly greased with vegetable oil. Pour the dough into the middle with a ladle and spread it over the entire surface. Cook the first side until the top of the pancake is dry. Turn the pancake over with a spatula and fry the other side until golden brown.

10.Bake all the pancakes in milk and fill them with any filling you wish. From this yeast dough you can bake pancakes in the form of any pattern. To do this, pour the dough into the bottle through a funnel and close it with a lid with a thin tube. Ketchup and other sauces are sold in such bottles. Draw any design with dough on a heated frying pan. You will get very original pancakes.

Dough for thin pancakes will not produce such designs. Because small parts will curl and tear off.

Yeast pancakes are good with both sweet and savory fillings. They are lush, soft, tender. In general, good pancakes are always joy and pleasure.

Pancakes can without a doubt be called the national Russian pastry! An entire holiday is dedicated to this delicacy - Maslenitsa, when pancakes, thick or thin, become the main treat in any home and at the fair. And, of course, there are many recipes for pancakes, as well as fillings and sauces for them. So, we have prepared for you one of the most popular recipes - yeast pancakes with milk. Let's try to cook them together and get acquainted with all the intricacies of this process!

Taste Info Pancakes

Ingredients

• Wheat flour (any type) – 270 g;
• Small eggs (chicken) – 2 pcs. or large – 1 pc.;
• Milk (fat) – 500 ml;
• Dry (fast) yeast – 10 g;
• Salt – 0.2 tsp;
• Sugar – 2 tbsp. l.;
• Vegetable oil – 4.5 tbsp. l.

How to cook yeast pancakes with milk and dry yeast

For pancakes you need high-quality yeast dough. Heat the milk, but not to boiling water, but until warm. Pour sugar and dry yeast into it. If you use fresh yeast, be sure to pay attention to its expiration date and soak it in warm water for a couple of minutes before using.

Stir the mixture and sift half of the total amount of wheat flour directly into the cup. Whisk until no lumps remain. You need a soft, homogeneous mass for the dough. Leave it in a warm place, but cover it with a towel or napkin.

There are several ways to speed up the ripening of pancake dough:

• put in a warm place without a draft;
• place closer to the radiator, but not close (otherwise the dough will begin to bake to the side of the cup);
• plug the sink and place a bowl in it, fill half of the sink with hot (but not boiling water) water so that it does not fall into the bowl.

After half an hour, open the dough; it should rise well and resemble a hat. The increase should be at least two or three times.

Rinse the eggs and wipe them with a napkin. Then break it into a bowl and add vegetable oil. Whisk the mixture until foamy and pour into the dough.

Then sift the remaining flour into the dough and add salt. Stir the mass. It is already noticeable that the pancake dough made with dry yeast is airy and bubbles well.

So, now beat all the dough ingredients well with a hand whisk. Under no circumstances should there be lumps of unmixed flour or undissolved salt in it.

Take a pancake or regular frying pan and heat it on the stove. If desired, grease the surface with fat (vegetable oil, salted or smoked lard). But this is not necessary, because the dough already contains vegetable oil. And, if your frying pan is only suitable for pancakes, and you do not cook anything else on it, the pancake dough will come off the hot surface perfectly. So, pour the yeast pancake dough into a hot frying pan with a small ladle. It is better to do this by lifting the pan. And immediately distribute the dough over the surface using circular movements. If you pour the dough into a frying pan on the stove, it will immediately begin to bake and will not spread well into an even round piece. You will immediately see how it bubbles and forms a bizarre pattern of holes. After just a few seconds, flip the pancake over and wait a few more moments.

Place the baked pancakes on a plate and serve hot.

Each pancake can be folded into a triangle to create an excellent presentation for serving. Add thick sour cream or flower honey to it and boil some tea.

Teaser network

Sour pancakes with yeast (thick)

Pancakes made with yeast and milk can also have a slightly sour tint. This does not make them worse - the taste acquires originality. Sour milk, kefir or skim milk left over from straining the cottage cheese are suitable as a base.

Ingredients:

• Milk (sour) – 1.5 tbsp.;
• Chicken egg – 1 pc.;
• Flour (wheat) – 7 tbsp. l.;
• Buckwheat flour (or other cereal) – 2 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Salt – 0.3 tsp;
• Live yeast – 1 tsp;
• Warm water – 3-4 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Pork lard (salted) – 20 g.

Preparation:

1. Start preparing the dough by preparing the yeast. Take a large container - a saucepan or bowl. Keep in mind that the dough will rise well and just crawl out of the small cup. Live yeast should be soaked in warm water for 10-12 minutes in the selected container.
2. Then add warm sour milk, egg, sugar and salt to the yeast. Pour in wheat flour (pre-sift it through a sieve). Mix the mixture with a whisk or even a mixer. Leave in a warm kitchen on the table. Just cover the cup with a clean towel; it is better not to use a bag for this - the yeast will not breathe.
3. Look under the towel after 30-35 minutes. The dough should rise and bubble - this is a good sign. Add buckwheat flour and mix again until smooth.
4. Pour vegetable oil into the dough, beat it a little more.
5. Heat a frying pan on the stove and grease with lard. For convenience, prick it on a fork. Then pour some batter onto the hot oil surface and spread it around the pan. Bake the pancakes on both sides until crispy, and then place them in a stack on a plate.

Thin pancakes with yeast

Another option for pancakes is thin pancakes made with dry yeast. They turn out more tender if, instead of a whole egg, you mix the white whipped into a thick foam into the dough.

Ingredients:

• Dry yeast (fast) – 1 tsp;
• Fresh milk (or sour) – 1-1.5 tbsp.;
• Hot water – 0.5 tbsp.;
• Flour (wheat) – 6-7 tbsp. l.;
• Egg white – 2 pcs.;
• Flower honey – 1-2 tbsp. l.;
• Butter (or ghee) – 3 tsp;
• Salt – 3-4 g;
• Liquid oil – 10-20 g.

Preparation:

1. For this recipe, you can use either fresh milk or slightly sour or sour milk. Combine warm milk with hot boiled water - it should be hot, but not scalding your finger.
2. Add dry yeast, butter (it will melt almost immediately in the warm mixture) and liquid honey. Add sifted flour. Whisk the mixture so that there are no lumps left. Leave the dough for the yeast to “rise” - this is about half an hour.
3. Then add a pinch of salt to the whites and beat until fluffy. Gently stir it into the dough. Try to move the spatula from bottom to top, as if lifting the dough and lowering the whites.
4. When the mass becomes homogeneous, take out the frying pan and heat it on the stove. Grease and pour in a portion of the dough – you don’t need much. Try to pour evenly so that the surface of the pan is covered.
5. Bake the pancakes and place them on a plate. Serving them to the table is very tasty with sweet sauces - jam, jam or soft cottage cheese mixed with sour cream, berries and honey.

Openwork pancakes with dry yeast

Making pancakes openwork, like a crocheted napkin, is not as difficult as many housewives think. The whole secret is to pour the dough into a hot frying pan in a very, very thin layer, and with yeast dough this is sometimes difficult. Therefore, if the dough comes out thick, just add a little warm water to it and stir.

Ingredients:

• Wheat flour – 2 tbsp;
• Fresh milk – 2 tbsp;
• Dry yeast (fast) – 10 g;
• Sugar (honey or fructose) – 1 tbsp. l.;
• Salt – 2-3 g;
• Chicken egg (C0 or C1) – 1 pc.;
• Vegetable oil – 5 tbsp. l.

Preparation:

1. Openwork yeast pancakes require fully fermented dough. Divide all products from the list of ingredients exactly in half, except for yeast and eggs. So, all the yeast, a glass of warm milk, a whole egg, 1 tsp. Place sugar and a little salt in a bowl.
2. Add half the liquid butter and 150 g of flour. Stir and cover with a napkin. Place the mass for “ripening” in a warm place - preferably without drafts. When obvious movements of cool and warm air are felt, the yeast dough rises poorly.
3. Combine all remaining ingredients in a separate bowl and beat until smooth.
4. After half an hour, add the separately whipped mixture to the foamy mass (it will have a slightly alcoholic smell - this is good). Stir with a whisk or lightly beat the dough with a mixer. If the yeast does not disperse well, pour the dough through a fine iron sieve.
5. Well, then heat the frying pan and pour the dough in a small portion. Try to immediately distribute it over the heated surface. Use a special pancake dough stick, it is very convenient to make a thin layer of dough. You can immediately notice how bubbles appear and burst on the future pancake - this is the key to openwork. Bake them as usual.
6. The pancakes turn out very tasty. If you additionally grease them with butter or ghee and sprinkle with a pinch of sugar, your family simply won’t be able to tear themselves away from the plate!

Note to the owner:

Sour pancakes made with yeast can be baked with baking, that is, added to the dough or additional products placed directly on a hot frying pan:

• chopped green onions or any other greens;
• chopped boiled eggs with or without herbs - not only chicken, but also quail;
• small pieces of apples or pears.

Wheat flour for any pancake recipe is suitable not only for the highest grade, but also for the first and even the lowest. In addition, to increase the usefulness of baked goods and to diversify them, you can sprinkle some cereal flour - oatmeal, buckwheat, rice or other - into the dough.

I baked yeast pancakes for the first time and the results were finger-licking good!

Thank you for the recipe $ALENKA$ from Nravitsya.net

Pancake dough:

Milk (2.5% fat) - 3 and 1/4 cups

Dry yeast - 10g.

Eggs - 2 pcs.

Premium flour - 500g.

Sugar - 2 tbsp.

Salt - 1 tsp.

Vegetable oil - 2 tbsp.

1. Prepare the yeast first.
Pour dry yeast into a bowl and dilute it with a quarter glass of well-heated milk, add a teaspoon of sugar. Place the yeast in a warm place so that it “rises” and begins to bubble.

2. Knead the dough.
Sift the flour through a sieve, add salt, sugar (optional, I didn’t add more), eggs, carefully pour in the heated milk, stirring continuously and add the “appropriate” yeast. Now mix the dough until a homogeneous mass is formed. The dough should be without lumps. Then add vegetable oil to it (melted butter will also work) and mix thoroughly again.

3. Cover the dough with a lid and place in a warm place until it rises. The dough should rise 3-4 times. Each time, after increasing, the dough must be mixed. The dough should “rise” for 2-2.5 hours.

4. Bake pancakes.

Pour some vegetable oil into the frying pan and pour out some of the dough. If the dough is made correctly, it should pour into the pan like foam.
In the frying pan you can see how holey it is, all openwork!
When the pancake is baked, carefully turn it over to the other side.
This is already a fried pancake on both sides.

I got such a beautiful stack of pancakes.
The next day the pancakes were just as soft as the first.
I hid one pancake to find out what it would be like on the third day, but I didn’t have time....my husband found it at night and ate it, I asked him, “where is the pancake?” , and he answers me - “it was very tasty!”

These pancakes will be good with fillings; mine were filled with raspberry jam.

Pancakes are our people’s favorite dish. I never stop “singing his praises” in my articles, they are too good and tasty in the heat of the moment. Fragrant, tender, thin, covered with small holes - what could be better than this!

We bake them both for holidays and on weekdays. And Maslenitsa without them is completely unthinkable. After all, it is believed that the more you eat during the holiday week, the better and richer the whole next year will be! That’s why we try to bake as many of them as possible, but they’re all different. And no one gets tired of eating them, and many even regret that the holiday lasts only one week. And they are always welcome any day!

Therefore, today we will prepare them, both for weekdays and for holidays. And the recipes are all just right. They will not cause you difficulties at any stage. And the cooking process itself will be a real pleasure for you. Everything will work out at the highest level.

And if you don’t know how to bake them yet, you will certainly learn. And if you know how, then an extra good recipe never hurts! In the last article we cooked, and today I propose to cook them with milk. Yes, not just any simple ones, but as we like, thin ones and certainly with holes.

The classic recipe provides a standard set of ingredients - milk or water, flour, eggs, butter, salt, sugar and soda. The dough is prepared simply and quickly. And the pancakes turn out thin and tasty.

They are also very easy to prepare according to this recipe, and the main thing is that they do not stick to the pan and do not tear.

We will need:

• milk - 3 cups
• egg - 3 pcs
• flour - 1.5 cups
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• vegetable oil - 1 - 2 tbsp. spoon

Preparation:

1. Break the eggs into a bowl convenient for kneading the dough, add salt and sugar. If you like sweet products, then the amount of sugar can be increased to 2 or even 3 tablespoons. I only put a spoon, since everyone in our family likes them differently. Therefore, whoever likes it sweeter then adds honey and eats it with it.

Sugar is absolutely necessary; without it, the finished products will not turn out rosy and crispy. If the pancakes turn out pale, it means they forgot to put sugar in them, or they did add it, but just a little bit. By the way, if you add too much sugar, then our delicacies may become too crispy, which is also not desirable.

2. Mix the contents with a whisk.

3. While continuing to stir, pour in half the milk, it is best that it is a little warm, or at least at room temperature. This is necessary so that the sugar and salt are completely dissolved in it, and the dough turns out tasty and tender.

4. Sift flour into the resulting mixture. This must be done, and even preferably twice. During this procedure, the flour is saturated with oxygen. And this is necessary to ensure that the products turn out light and airy. In addition, more holes will appear in them.

5. Mix thoroughly using a whisk. You should get a thick, homogeneous mass without lumps. The whisk will help break them all up.

6. Now pour the remaining milk into the mixture and mix again until smooth.

You can pour all the milk at once, but this will make it more difficult to get rid of lumps. Therefore, it is best to pour it in parts. In addition, you can always adjust the amount of liquid. For example, I never use glasses; I take all products by eye. For me, this makes it easier to navigate the desired consistency of the dough.

7. The finished dough should look like thick cream. It is viscous, elastic, and, as you understand, not thick at all.

The golden mean is important here. If the dough is too liquid, the pancakes will tear and be difficult to turn over. If the dough is thick, you will get thick products. There will be no holes in them at all, and they will not turn out light and airy.

Understanding what the dough should be comes with experience. You only need to bake them several times, and then measuring glasses will no longer be needed.

8. Pour vegetable oil into the finished dough. I usually add 2 tablespoons, I think it tastes better this way. In addition, they turn over easier.

The oil must be mixed with the dough until it remains completely on the surface. Everything should come together and become homogeneous.

9. To do this, let the dough rest for 15 - 20 minutes. Sometimes I knead it and leave it in the refrigerator overnight. The next morning you get a quick, delicious breakfast.

10. Prepare a frying pan. If you have a cast iron frying pan, then this will be just perfect. If not, then anyone can use it. Just make sure it has low sides. Otherwise, it will be difficult to turn our products over, and you might even burn your fingers.

11. Place the frying pan over high heat and heat it until lightly smoking. In order for the pancakes to turn over easily, it is in such a frying pan that they need to be baked.

The first pancake is lumpy because the frying pan did not have time to warm up well enough! If it is hot, then not the first, not the second and not the last lump will not turn out!

12. Grease the frying pan with oil; you can use a silicone brush or half a peeled potato. Take the dough into a ladle, remember to stir it again first, and pour it into a hot frying pan.

At the same time, it must be turned so that the dough is distributed in an even thin layer.

13. Bake until there is no batter left on top, and the edges of the product begin to dry out slightly. If the frying pan allows, run a spatula or knife along the very edge of the pancake so that it can be easily picked up. And turn over using a spatula or your hands.

14. Bake on the other side until done. It will take less time than when we baked it on the other side.

15. Place the items in a stack on a plate. If you want to serve them with something small, you can brush each one with melted butter. While the pancake is hot, this will be much easier to do, and you will need less oil.

16. Serve ready-made pancakes with whatever you like best - with butter, sour cream, honey or jam.

Products prepared according to the classic recipe are good because they are prepared without any additives and turn out very thin. Therefore, you can wrap any filling in them. are described in great detail in one of my articles.

In addition, they can be the basis; they are also mentioned in one of my articles.

In this recipe, I tried to describe the entire cooking process in as much detail as possible. Therefore, in order not to repeat myself, I will omit the details in subsequent recipes. But since they are very important, be sure to read the first one along with other recipes.

Openwork thin pancakes with dough from a bottle

I would like to bring to your attention a very unusual and quick way to prepare dough. I think many people will like this method. Men are especially delighted with it. They love it when the cooking process is mechanized.

And although this happens here in a very primitive way, there is still no need to stand and stir something with a spoon. Okay, I won’t bore you any longer, we will prepare the dough for this recipe in a bottle.

We will need:

• milk - 600 ml
• egg - 2 pcs
• sugar - 3 tbsp. spoons
• salt - 1 teaspoon
• flour - 6 tbsp. spoons (full)
• vegetable oil - for frying
• plastic bottle with cap

Preparation:

1. Insert a funnel into a clean, dry bottle, add pre-sifted flour, sugar, and salt. Pour in milk and add eggs.

2. Close the lid and shake the contents. The dough is ready! Fast, simple and easy!

3. Now put the frying pan on the fire and heat it until it becomes very hot, almost red-hot.

4. Grease it with a small amount of vegetable oil and pour some of the dough, evenly distributing it over the entire surface. The layer should be thin so that holes form on the finished pancake.

5. Bake on both sides until golden brown. Then place them in a stack, brushing each one with butter.

In this way you can bake openwork lace pancakes. To do this, you need to draw various shapes on a hot frying pan. It turns out very beautiful, and eating such beauty is a pleasure! You can see how to do this here!

This is how beautiful it turns out! Agree that everyone will be happy to eat such a lacy treat. By the way, the video gives a recipe for another test. You can bake pancakes using it, both regular and openwork.

Thin with milk

Pancake dough is prepared with the addition of soda, without soda at all, and also with baking powder. The next recipe will be based on its use.

We will need:

• milk - 900 ml
• flour - 500 gr
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 teaspoon
• vegetable oil - 4 - 5 tbsp. spoons
• butter for greasing

Preparation:

1. Break the eggs into a bowl in which it will be convenient to knead the dough. It is better to take them out of the refrigerator in advance so that they come to room temperature.

2. Add sugar and salt and mix thoroughly. Use a whisk for this.

3. Sift the flour together with the baking powder and add a little to the egg mixture. Stir thoroughly to a thick viscous mass.

4. It is best to use slightly warm milk for the dough. Or, as a last resort, it should be at room temperature. Add a little milk to dilute the flour with it, mix everything vigorously with a whisk.

5. And so gradually alternating, add a little flour and pour in a little milk until all the flour is gone. By this time there should be no lumps left in the dough

6. Pour in the remaining milk and stir until smooth.

7. Add vegetable oil and stir until it completely disappears from the surface.

The dough turned out liquid, similar in consistency to thick cream. Let it sit for 20-30 minutes so that all the ingredients disperse.

8. Place the frying pan on the fire and heat it thoroughly until lightly smoking.

9. Then pour a little dough and, turning or shaking the pan, distribute it evenly over the entire surface in a very thin layer. Bake for 15 -20 seconds. Since the products are very thin, this time is quite enough.

10. Using a toothpick, pick up the pancake along the edge and turn it over with your hands or using a spatula. Bake on the reverse side also for 15 seconds.

11. Then remove it from the pan and coat with melted butter. Fold into quarters and place on a plate.

12. Serve and eat hot!

The finished products turned out to be very tender, aromatic and tasty. They ate much faster than they had prepared. But as always!

Do you know which pancake dough has the most holes in it? Do not know? Then I will share the recipes with you. Until we get to them, I’ll just say that you get the most holes when you bake them from choux pastry.

Brewed in boiling water

They are called choux because the dough is brewed with boiling water or hot milk. As a result, it becomes porous and airy. During the frying process, air bubbles appear on the surface and burst. As a result, numerous holes appear.

We will need (for 23 - 24 pcs):

• milk - 250 ml
• boiling water - 350 ml
• flour - 1.5 cups
• eggs - 2 pcs
• butter - 30 g
• sugar - 1.5 tbsp. spoons
• salt - 0.5 tsp
• baking powder - 1 teaspoon
• vegetable oil for greasing the pan - optional

Preparation:

1. For this recipe we need warm milk, so we need to warm it slightly, but not too much, so that the subsequently added eggs do not curdle.

2. Add sugar and salt to the milk and mix thoroughly. For better and easier stirring, you can use a whisk.

3. Add eggs and mix the whole mass until smooth.

4. Add pre-melted butter. You can melt it in a water bath. When adding each new ingredient, do not forget to mix the contents thoroughly.

5. Sift the flour along with the baking powder and add to the mixture. If you have a small sieve, you can sift directly into the bowl with the dough being prepared.

6. Mix everything thoroughly again with a whisk. After this action there should not be a single lump left. In the meantime, bring the dough to the desired state, put the kettle on to warm up. We will need 350 ml of boiling water.

7. Pour boiling water into a convenient container, measuring the required volume, and immediately pour it into the dough. At this stage it is important to quickly stir the contents. There will be no time to hesitate here, so keep the whisk handy, we will just need it.

8. Let the dough rest for 20 minutes.

9. Place the frying pan on the fire and heat it until lightly smoking.

You can bake pancakes in a dry frying pan, so they will turn out to be less calorie. Or you can grease it with vegetable oil before each new portion of dough. This makes them more beautiful and lacy. They also turn out the most beautiful if you bake them in a cast iron frying pan. It is enough to grease it with oil only before the first pancake. And then everything will go like clockwork.

I like to grease the pan with oil so that it is not only tasty, but also beautiful. Besides, since we decided to bake pancakes, what kind of diet is there! You need to enjoy them to the fullest.

10. And so, pour a portion of dough into a greased or dry frying pan and, turning it, distribute the contents evenly in a thin layer.

To ensure that the products are removed well, it is best to use a small diameter frying pan. In this case, a frying pan with a diameter of 20 cm is used.

11. Bake over high heat. We look when there is no liquid dough left on top, carefully pick it up with a spatula or toothpick. If you bake in a cast iron frying pan, then you can use a knife. And we turn it over. We do this carefully, as our products are quite delicate and fragile.

By the way, holes should already have formed by then.

12. Bake on the other side until golden brown. Then remove from the pan and place in a pile on a plate.

13. We serve whoever likes it with what. Also, such pancakes are very good for stuffing with various fillings.

14. We eat with hot tea and enjoy a tasty and tender dish!

Everything turns out not just tasty, but very tasty! Therefore, consider whether this is enough for everyone. If in doubt, just increase the amount of ingredients,

Custard with holes in boiling milk, without eggs

Some people have the opinion that pancakes cannot be made without eggs. To this I will answer, as much as possible! And here is the recipe! Yes, not simple! I can’t get as many holes as on these products on any other product!

We will need (for 20 pieces):

• milk - 1 liter
• water - 50 -70 ml (optional)
• flour - 0.5 kg
• butter - 100 g
• sugar - 3 tbsp. spoons
• salt - 1 teaspoon
• soda - 2/3 teaspoon
• corn starch - 2 teaspoons

Preparation:

1. Divide the milk into two equal parts. Sift flour into one of the parts and add sugar, salt, soda and starch. Mix everything with a whisk. If the dough is very thick and does not mix well, add 100 ml of warm water.

By the way, the recipe calls for cornstarch. If I don’t have it, then I add potato. Although I noticed that more holes appear if you use corn all the same.

2. Pour the second half of the milk into a saucepan and put on fire, adding butter. Boil.

3. Add boiling milk to the dough and quickly mix until smooth. If you want to get thicker products, then leave the dough in this state, but if you want, then add a little more warm water. The dough should have the consistency of heavy cream.

4. Heat the frying pan thoroughly. You can bake pancakes either in a dry frying pan or in a greased one. Personally, I like the second option, in this case they turn out lacy and beautiful. You can try and bake one copy in a dry frying pan, and the second in a greased one. And then you can decide on the option yourself.

5. Pour in a portion of the dough using a ladle. Distribute the contents in an even thin layer and bake the products on both sides.

As it cooks, a large number of bubbles will form, which in turn will quickly burst, resulting in the formation of large and small holes.

When we turn the product over, the holes will not go anywhere. Therefore, our delicacies can be eaten and enjoyed! They turn out delicious on their own, and if you flavor them with butter or sour cream, it will be impossible to stop eating! No need to, eat it while it’s hot!

I forgot to note that when you turn the products over, first carefully pick them up from the edges. And turn over with a spatula. They turn out to be very tender and fragile, so turning them over with your hands turns out to be somewhat more difficult, although it is possible.

Here's the recipe. Have you noticed how easy it is to prepare - it’s very difficult to find anything simpler! Be sure to try it, I'm sure you'll like it!

By the way, I forgot to warn you that the finished pancakes turn out quite sweet. Therefore, if you bake them with some unsweetened filling, then reduce the amount of sugar by half.

Thin with holes, milk and cognac

A very unusual recipe, you say, and I agree with you. I thought so too, until I once heard that you can add strong alcoholic drinks to pancake dough. I began to experiment, adding vodka and cognac. And I must say that the experiments were quite a success. Just like our delicacies prepared according to this recipe, which are always a success!

I also like this recipe because the ingredients do not contain soda, and you can use it to make pancakes without any oil at all.

And the recipe is very simple, and cognac is only one of the ingredients, without any complications.

We will need (for 12 pieces):

• milk - 500 ml
• water - 100 ml (optional)
• cognac - 3 - 4 tbsp. spoons
• flour - 250 gr
• egg - 3 pcs
• butter - 60 g (optional)
• sugar - tbsp. spoons
• salt - a pinch
• vegetable oil for frying - optional

Preparation:

Let me make a reservation right away that according to this recipe, the dough can be prepared either with or without butter. Choose the option yourself. If you cook with it, you won’t need water. If you don’t add it, then add a little water, otherwise the dough will turn out quite thick.

Therefore, in order not to overload the stomachs of my loved ones, I cook without oil.

1. Sift the flour into a large bowl, and knead the dough in it.

2. Gradually pour in milk, preferably lukewarm, while stirring the contents with a whisk. We try to break up all the lumps; we don’t need them at all.

3. After the dough has become homogeneous, beat in the eggs, which must be removed from the refrigerator in advance so that they have time to cool. Add cognac, salt and sugar. I added 3 tbsp. spoons, in my opinion this is quite enough. Instead of cognac, you can add vodka.

Interestingly, before it would never have occurred to me that it was possible to add alcohol to such dough. Although why not, because we add it to the dough for, or to the dough for, or to the dough for other baked goods!

4. Mix thoroughly with a whisk and add sour cream. Since we don’t use butter, sour cream will come in handy here. If you decide to make it with butter, then you can exclude it. Mix again.

My dough turned out to be somewhat thick. We like thin pancakes, so I add a little warm boiled water. It should turn out like thick heavy cream.

5. The dough should be allowed to stand, preferably 1 hour. But if you don’t have time, then 15 minutes is enough.

6. Place the frying pan on the fire and heat it up. Grease the surface with a small amount of vegetable oil. You don’t have to do this; the products will turn over and be removed well anyway. But the appearance will be more beautiful if you still grease the frying pan. You can try it yourself.

7. Pour a small portion of the dough, turning the pan to one side, distribute it evenly over the entire surface and bake until the bottom side is golden brown. The top surface will be covered with small holes. The longer the dough sits, the more holes there will be.

8. Turn the product over to the other side. This is very easy to do; the pancakes do not stick to the bottom of the pan at all. And bake it on the other side.

9. Place in a stack on a flat plate.

10. Who likes to serve with what? They are also very good for wrapping various fillings in them.

The alcohol is not felt at all, but the dough has acquired tenderness and some additional richer taste. The edges were a little crispy and the center was soft and light. So it turned out to be two in one, which will satisfy different taste preferences.

With baked milk

This recipe also deserves attention, since it is prepared not with regular milk, but with baked milk. And I always associate baked milk with my grandmother’s Russian stove, it’s always the taste of childhood, memories of the village and something so warm and dear!

These are the pancakes we will prepare together with all our favorite tastes and memories.

We will need (for 10 - 12 pieces):

• baked milk - 0.5 liters
• egg - 3 pcs
• flour - 1.5 - 2 cups
• sugar - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• baking powder - 1 teaspoon
• vanilla sugar - 1 sachet (optional)

Preparation:

1. Beat eggs, sugar and vanilla sugar into a fluffy foam. You can use a mixer or a whisk for this, but they will need to work a little longer.

Vanilla sugar should be added if you want to prepare a sweet dessert dish. And I’ll tell you how this can be done using this recipe as an example.

2. Continuing to stir, gradually add all the milk, then vegetable oil.

3. Sift flour and baking powder through a sieve. Combine both masses and mix thoroughly until smooth.

4. Bake pancakes on both sides in a hot frying pan. You can either lubricate it before each new portion of dough or not.

All is ready! Fast and easy!

But if you want, you can complicate the recipe a little and make caramel for filling. After all, you remember that we added vanilla sugar. So let's prepare soft caramel.

For caramel we need:

• sugar - 4 tbsp. spoons
• butter - 30 ml
• apples - 2 pcs

Preparation:

1. Heat the oil in a frying pan, then pour sugar into it and bring it to a boil over medium heat. Cook, stirring occasionally until nicely golden brown.

2. Peel the apples, cut them into cubes and immediately add to the pan so that they do not darken. Simmer until soft.

3. Pour caramel over the pancakes, place apples on top, season with sour cream and serve.

A delicious aromatic dessert is ready. Eat and enjoy!

Super thin openwork with holes

I wanted to offer you one of the recipes in a video version. To clearly see the whole process as a whole. How to beat, mix, and most importantly, how to bake our little openwork “suns”. And there is such a recipe. It just makes super thin pancakes with holes.

And preparing them is not difficult at all. True, there are a little more ingredients than usual, but they are all simple and are always available in any kitchen and in any refrigerator. And so we look:

Really beautiful! Like painted lace. These pancakes are a pleasure to eat! Take note of this recipe too.

Thin, yeasty with milk

If we are considering such a big and tasty topic today, then we cannot do without yeast pancakes. We left them for last!

We will need:

• milk - 900 ml
• eggs - 2 pcs
• flour - 500 gr
• sugar - 2 tbsp. spoons
• salt - 1 teaspoon
• dry yeast - 10 g
• vegetable oil - 2 tbsp. spoons + oil for frying

Preparation:

1. First, we need to prepare the dough. Therefore, we will need some warm milk, but it’s even better if it’s all warm, so let’s warm it up a little in a saucepan.

2. Pour the yeast into a small bowl, add a spoonful of sugar and stir. Then pour a quarter glass of warm milk. Place in a warm place so that the dough becomes “alive”, and this will happen when bubbles appear on it and it increases slightly in volume.

When purchasing yeast, pay attention to the expiration date. The dough will rise well only if they are fresh.

3. When the dough is ready, you can start preparing the dough. To do this, sift the flour into a large bowl. Keep in mind that it will contain all the ingredients, and it will still increase in volume.

4. Add salt and remaining sugar to the flour, as well as eggs beaten in a separate bowl. It is best to beat them with a fork.

5. Then add warm milk and mix until there are no lumps left in the dough. To do this, you can use a whisk.

6. Once you are sure that the dough is homogeneous, you can add the dough. To stir thoroughly.

7. Now the last ingredient is vegetable oil. It must be mixed until there are no oil stains left on the surface, that is, completely mixed into the dough.

8. Cover the finished dough with a towel and place in a warm place. Check periodically, after some time it will begin to increase in volume. Then you need to mix it again, and so on up to 3-4 times. Infusion time may vary and depends on the freshness and quality of the yeast.

When the dough has risen for the fourth time, you can start baking pancakes.

9. Grease a hot frying pan with a small amount of oil and pour in a small portion of the dough so that it spreads over the entire surface.

10. Bake on both sides until golden brown.

11. Serve hot, topped with melted butter.

12. Eat with pleasure!

As you can see in the photo, the pancakes are covered with a large number of large and small holes. They are tasty, aromatic and incredibly tender. Therefore, eat and enjoy!

With milk and yeast according to a simple recipe

If in the previous recipe we prepared the dough, then in this recipe this is not required. Everything is prepared quickly and easily! And the pancakes turn out simply wonderful - very tender, tasty and incredibly beautiful.

To correctly calculate the amount of ingredients, we will use a 420 ml measuring cup. And the amount of milk in relation to flour will be two to one. But this does not mean that a liter of milk will require half a kilogram of flour. Less will fit in a measuring cup. Therefore, in order not to measure, not everyone has scales, let’s take a glass as a basis.

So my glass is 420 ml. If you have a regular glass of 250 ml, then take two glasses of flour and four glasses of milk. I hope I explained it clearly.

We will need:

• flour - 1 part
• milk - 2 parts (I have 840 ml)
• egg - 1 pc.
• sugar - 1 tbsp. spoon
• salt - 1/4 teaspoon
• instant dry yeast - 1 teaspoon (without slide)
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Sift the flour through a sieve into a bowl in which we will knead the dough. Add sugar, salt, yeast. Mix.

2. Slowly pour in half the milk and stir until smooth and lumps disappear. It is better to warm the milk a little in advance and add it warm.

3. Add the egg and remaining milk. To stir thoroughly. The small particles of dry yeast may not be able to dissolve all at once, but that’s okay. While the dough is infused, you just need to stir it several times.

4. The dough turned out to be quite liquid, but don’t let this scare you, this is how it should be. Cover the bowl with the dough with a napkin or cling film. If you cover it with film, make several punctures in it so that the dough can breathe.

Leave for an hour in a warm place. During this time, stir several times until the small particles of dry yeast are completely dissolved.

While the dough is infusing, it should not rise or increase in volume. It was as liquid as it was and will remain so.

5. After an hour, remove the film and pour in oil, stir.

Now you can start baking pancakes. To do this, we need to heat the frying pan and grease it with oil. If the frying pan is cast iron, then it is enough to grease it only before the first laying out of the dough. If it is ordinary, then it is better to lubricate before each.

6. Before pouring each new portion, the dough must be mixed each time.

7. Bake pancakes on both sides until golden brown. Serve with butter or sour cream.

Or you can wrap any filling in them.

Look how beautiful they turned out! Lovely, expensive to watch! And how delicious it is. Try them quickly while they're hot!

That's how many recipes came out again. In general, you simply can’t count all the recipes for pancakes, pancakes and dough for them! Every housewife has her own favorite recipe, which she uses most often. This is what I did until I started blogging. And with its discovery, I became more interested in culinary issues, began to find interesting new recipes, try them out and enrich my table with new dishes.

And it turned out that there are so many really cool recipes. And this is good, you can cook the same dish several times without repeating it. This week I had a dress rehearsal for Maslenitsa week. Every day I baked pancakes, sometimes twice a day. Or once, but mixed two different options at once. And none of my relatives ever even said that they were tired of it.

Moreover, after each meal there was not a single item left on the plate. I was very pleased!

I hope that you will be satisfied when you bake one or several recipes. By the way, if you haven’t found one that suits you in today’s article, then follow the link to another article of mine. There are both classic and ancient Russian recipes. Very interesting options. Maybe not all of them can be found even on the Internet.

And I’m finishing my story for today. I really hope that you found it interesting and useful. And if so, then share the article with your friends, like and comment. I am always very pleased with all the signs of attention from you.

I wish you all the best and kindness! And to those who baked pancakes today

Bon appetit!