How to make delicious pancakes at home

I'm not going to give you a long description of what pancakes are, I think you all know. Pancakes can be yeast and yeast-free, and we are going to make simple yeast-free pancakes with milk. The only question I have is what to call them, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried batter in a pan, and a pancake is a pancake with a filling. However, after digging into the history of this dish, I am inclined to the fact that we will cook with you today thin pancakes with milk. Because traditional Russian pancakes were baked from a thick yeast dough and were quite thick. Thin pancakes came to us from France, and became known as pancakes, they can be with or without any filling, because only thin pancakes you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes - pancakes.


And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put baking soda or leavening agent in the batter. So, in unleavened pancake batter do not put any leavening agent, the pancakes are thin due to the consistency of the dough, and the holes in them you get, if you just warm the pan well. In general, in this recipe I will try to tell you about the various little things and subtleties of making thin pancakes with milk. I hope that after this you will succeed, because there is nothing complicated about it.


I want to note that if you have planned to make a pancake cake, then this recipe is not very suitable, here the pancakes turn out though thin, but quite dense, it is ideal to make pancakes with filling. For a pancake cake it is better to make thin pancakes on kefir with holes, here the pancakes turn out thicker and more delicate.



milk 500 ml

eggs 3 pcs.

flour 200g

butter (or vegetable oil) 30 g (2 tablespoons)

sugar 30 g (2 tablespoons)

2-3 g salt (1/2 tsp.)

The above amount of ingredients gives me about 15 pancakes with a diameter of 22cm.



Thin pancakes - step by step recipe with photo - step by step recipe with photo

Let's prepare all the ingredients. It is good if all of them will be at room temperature, then they will combine better. Therefore, it is better to get the eggs (3 pcs.) and milk (500 ml) from the refrigerator beforehand. Butter (30 g or 2 tablespoons) can be used as vegetable refined (odorless) or butter. Butter gives the pancakes a greater rudeness and creamy flavor. If you use butter, you need to melt it and let it cool.


Thin pancakes - step by step recipe with photos - step by step recipe with photos

The eggs are well washed, beat in a container for beating, add sugar (30 g or 2 tablespoons) and salt (1/2 tsp.). Mix until homogeneous with a mixer, a whisk or just a fork. Here we do not need to whip the eggs into a foam, we just need to stir until homogeneous and the salt and sugar are completely dissolved.


Thin pancakes - step by step recipe with photos - step by step recipe with photos

We add a small part of the milk to the egg mass, about 100-150 ml. We do not pour all the milk at once, because, when adding the flour, the thicker dough is easier to mix until homogeneous. If we pour all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to strain the dough later to get rid of them. So, for the time being, add only a small part of the milk and mix the mass until it is homogeneous.


Thin pancakes - step by step recipe with photo

Sift the flour (200 g) into a container with the dough. This is necessary in order to saturate the flour with oxygen and clean it from possible impurities, so I recommend not skipping this point.


Thin pancakes - step by step recipe with photo - step by step recipe with photo

Stir the batter. Now it is quite thick, and should mix to a smooth homogeneous state, without lumps.


Thin pancakes - step by step recipe with photos - step by step recipe with photos

Now add the remaining milk and stir again.


Thin pancakes - step by step recipe with photos - step by step recipe with photos

Pour cooled melted butter or vegetable oil into the batter. Mix until homogeneous, the batter will turn out quite liquid, about as thick as heavy cream.


Thin pancakes - step by step recipe with photo - step by step recipe with photo

In this photo, I tried to convey the consistency of the batter that I got. In any case, when you fry 2 or 3 pancakes, you will know if the consistency is correct or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.


Now that the batter is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or better yet, two at once, so you get to fry twice as fast. I oil the pan only before frying the first pancake, then it is not required, enough of the oil we have added to the batter. However, it all depends on the pan, if the pancakes will stick to the pan, then grease it every time before pouring the batter. It is better to grease the frying pan with vegetable oil, because the butter quickly starts to burn. Use a silicone brush or just a cloth soaked in oil to grease the pan.


So, warm up the frying pan well, because, exactly on a hot frying pan, you get porous pancakes, with holes, and this is what we are trying to achieve. A badly heated pan will not make holes in the pancake.


Thin pancakes - step by step recipe with photo - step by step recipe with photo

Pour the batter on the hot frying pan and simultaneously rotate it in a circle so that the batter would cover the bottom with an even thin layer. You see, I immediately had holes in the pancake, this is because the pan is very hot, and no soda is needed.


When you fry a few pancakes, you'll know how much batter you need to put in a ladle to cover the whole surface of the pan. But I use one method that helps me not have to think about how much batter I need.


Thin pancakes - step by step recipe with photos - step by step recipe with photos

Scoop up a full ladle of batter, pour it onto the hot pan while rotating it, do it quickly. When

the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you are using a pancake pan with low walls. If you fry the pancakes in a regular frying pan with high rims, then the pancakes will not be round, but with a sprout on one side. In a pancake pan with small walls, this flank will not be noticeable at all. Depending on the heat of your burner, it may take different amounts of time to fry one pancake. Flip the pancake when the batter on top is firm and no longer sticky, and the edges begin to darken a little. Lift the pancake with a spatula and gently flip it to the other side. Flatten the pancake in the pan if it flips unevenly. 


Thin Pancakes - step by step recipe with photos - step by step recipe with photos 

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake is brown on the bottom, remove it from the pan. 


Place the finished pancakes on a large flat plate, and it's best to cover them with a lid so they stay hot. If you like your pancakes more buttery, then smear each pancake with melted butter, it is very convenient to do this with a silicone brush. I don't usually grease the pancakes, the butter I already put in the batter is enough for me.


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