Pancake batter - a variety of cooking options

1.Dough for pancakes with milk and mineral water.

In the batter for these pancakes with milk, you do not need to put yeast or baking soda. It contains mineral carbonated water - convenient and fast. With this dough, you can cook both regular pancakes and stuffed pancakes, for example, with chicken or cottage cheese filling. Pancakes turn out airy and tender.




Wheat flour - 2 cups;

Carbonated water - 1 cup;

Milk - 2 cups;

Vegetable oil - 3 tablespoons;

Egg - 2 pcs;

Sugar - 3 tbsp;

Salt - a pinch.

Method of preparation:


Combine the eggs with salt, sugar, whisk.

We add preliminary heated milk (a little warm), water of room temperature, oil, mix.

Add sifted flour. Stir to prevent the appearance of lumps. You can beat with a mixer.

Leave the dough for 15 minutes.

Heat a pan and oil it.

Stir the dough once again.

We gather the batter with a ladle, pour it out to the middle of a pan, spread it out neatly on the surface, while tilting the pan in different directions. The batter should spread over the whole surface.

Fry the pancake for about 30 seconds, turn it over with a spatula, and bake until browned. Proceed in the same way with all the dough.

The ready pancakes are stacked on top of each other. Serve hot with sour cream, honey or jam.

2.The best batter for pancakes on kefir.


Kefir makes pancakes more puffy and puffy than milk. Make these wonderful pancakes for breakfast, which are very easy to make.




Flour - 200 g;

Sugar - 3 tablespoons;

Kefir - 1,5 cup;

Egg - 3 pcs;

Salt - a pinch;

Vegetable oil - 50 ml;

Soda - 1 teaspoon without a hill.

Method of preparation:


In a separate container pour the kefir, add soda, stir.

Whisk eggs with salt, sugar and add to kefir.

Pour the butter, pour in portions of flour, pre-sifted.

Thoroughly mix the dough (you can beat it with a mixer).

If the batter is thick, add a little kefir.

Bake the pancakes in a frying pan, strongly heated.

Spread the ready pancakes on a plate. Grease each pancake with melted butter.

3.A simple pancake batter with water


If you suddenly do not have milk or kefir to make pancakes, or just would like to reduce the caloric content of the dish, you can make the batter with plain water. From the usual ingredients you will have a great batter for thin delicious pancakes. Such a batter is good for making stuffed pancakes.




Flour - 1 cup;

Butter - 3 tablespoons;

Water - 2,5 cup;

Sugar - 2 tablespoons;

Eggs - 2 pcs;

Salt - a pinch;

Vegetable oil - 50 ml.

Method of preparation:


In a separate deep container beat the eggs, add salt, sugar, beat a little.

In a mass pour water, mix well.

We add sifted flour to the dough. If you use a mixer, you can add all the flour at once.

The mass should be well kneaded, leaving no lumps.

In the prepared batter, pour the butter and mix.

Bake the pancakes in a pan, frying them on both sides.

Each ready pancake is smeared with butter, piled as a pile and served with honey, jam, sour cream.

4.The classic yeast dough for pancakes.


This dough makes deliciously openwork pancakes that are delicious and flavorful. Such lacy toasted pancakes can only be made with yeast dough.




Milk - 2 cups;

Flour - 2.5 cups;

Eggs - 3 eggs;

Yeast - 1 tsp (dry quick);

Salt - a pinch;

Sugar - 3 tablespoons;

Vegetable oil - 0,5 cup.

Method of preparation:


In a separate bowl pour warm milk, dissolve sugar and salt in it.

In another bowl mix sifted flour and yeast.

Pour a thin trickle of milk into the flour and knead a thin dough.

Place the dough in the heat for 45 minutes.

Add beaten eggs and butter to the risen dough (about 2 times).

Leave the dough to rise for another half hour.

To bake pancakes, grease a heated frying pan with oil. Pour a little batter, distributing it over the surface of the pan. The dough should be taken from the bottom of the container, without mixing the entire mass. Otherwise the pancakes may not turn out lacy.

Fry the pancakes on both sides, grease the pan only the first time.Serve the dish hot with additives to taste.

5.Thin batter for filled pancakes


Thin and tender pancakes with a 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.




Milk - 3 cups;

Egg - 3 pcs;

Sugar - 2 tablespoons;

Flour - 2 cups;

Vegetable oil - 3 tablespoons;

Soda - 1 teaspoon;

Salt - a pinch.



Chicken fillet - 300 gr;

Carrots - 1 pc;

Champignons - 300 gr;

Onions - 1 pc.

Method of preparation:


Combine the eggs with salt, sugar, whip, pour the milk. Mix well.

Pour in portions of flour, stir until homogeneous.

Pour oil into ready batter, mix it up.

Pancakes fry only one side.

Prepare stuffing. Boil fillet, cool, finely chop.

Chop onion and carrot, fry until tender, add chopped mushrooms, salt and pepper.

Add the fillet to the mushrooms and vegetables, stir it.

Let it all stew together for about 10 minutes.

Stuffing a little cool, beat egg, mix.

Put stuffing on each pancake, make a roll, fry in a pan.

Serve pancakes hot with sour cream.

If you still have any questions about how to make pancake batter, the following tips are not out of place:

After cooking, each pancake can be smeared with a piece of butter - so it will be tastier and juicier.

It is not necessary to serve the pancakes in the form of a mountain of stacked products. You can roll each pancake as a tube or a triangle. Serve 2-3 pancakes in portions, pouring them with jam, honey or any other sauce.

The pancake batter should be similar to liquid kefir. You can add flour if the batter comes out very liquid, or warm milk (water) if, on the contrary, thick.

For the pancakes to come out thin, the batter should be poured onto the pan as little as possible.

Flour should be added to the batter in small portions, stirring to avoid lumps.

The pancakes are baked in a well heated pan. For 30 seconds on each side.

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

You can add water instead of milk to yeast pancakes. This makes them even more fluffy.

If you make yeast dough, never add flour to the liquid. Do the opposite: pour a thin trickle of liquid into the flour. In this way, the batter will have the desired consistency.

A frying pan will not need to be oiled if you add a little vegetable oil to the batter before baking.

If you want to make pancakes using fresh yeast, dissolve the yeast in a glass of warm milk a few hours in advance and add a little sugar.


You must be logged in to post a comment.