Thin yeast-free pancakes - recipes. Thin pancakes with milk

Yeast dough is tasty, aromatic and so homemade... But the dough is capricious and very high in calories. Pancakes without yeast are called quick or early ripening; they turn out tasty, light and airy.

Recipes for wheat-free yeast pancakes

Yeast-free pancakes can be prepared from flour and millet, with milk, kefir, and mineral water. Lenten pancakes without eggs are suitable for vegetarian and dietary nutrition.

Thin pancakes with milk

The fastest and easiest way to prepare thin pancakes is to make the dough with milk. They can be served as a separate dish, or filled with sweet or savory minced meat.

What is necessary:

sifted wheat flour – 180–190 g;
warm milk – 375 ml;
medium-sized egg - 2 pcs.;
sunflower oil – 40–45 ml;
sugar – 35–45 g;
salt, soda 4 g each.

How to cook:

Combine granulated sugar with eggs, beat with a mixer or whisk into a homogeneous foam.
Continuing to beat, add warmed milk in a thin stream, add salt and soda.
Add flour to the dough in small portions - the ideal pancake dough does not contain lumps and has a consistency similar to liquid sour cream.
Finally, add the butter and let the dough rest for a quarter of an hour.
Grease the pan with oil - just do this before baking the first pancake.
Pancakes cook very quickly - they need to be fried on each side for no more than 20-30 seconds.

To reduce the calorie content of the dish, you need to bake them in a non-stick pan. Just first you need to heat it up very well.

Lenten pancakes on the water

For vegans or during Lent, you can prepare interesting pancakes that do not contain eggs, dairy products or even flour. Carrots and turmeric give these pancakes their bright color and unique taste.

What is necessary:

semolina – 220–240 g;
drinking water – 220–240 ml;
carrots – 120 g;
chopped onion – 50–55 g;
turmeric – 3 g.

How to cook:

Mix chopped onion with turmeric and fry in a small amount of vegetable oil.
Grate the carrots on a medium grater, add to the onions, cook for 4-6 minutes.
In a separate container, mix semolina and water, leave for 30–40 minutes to swell.
Mix semolina with other ingredients.
Fry for 1 minute on each side.

You can add chopped sun-dried tomatoes, herbs, and olives to the dough for lean pancakes.

Kefir pancake recipe

Pancake dough without yeast using kefir is ideal for novice housewives - it is not capricious, the pancakes do not stick.

What is necessary:

wheat flour – 170–190 g;
large egg;
kefir and water – 225 ml each;
vegetable oil – 20–30 ml;
granulated sugar – 55–60 g;
soda – 5 g;
salt, vanillin.

How to cook:

Combine sugar, salt, vanillin, add eggs, beat. Heat kefir to a temperature of 50–55 degrees.
Add half the water to the eggs, pour in hot kefir, add soda.
Stirring constantly, add flour.
Dilute the mixture with the remaining water and oil.
Leave the dough for a quarter of an hour.
Cook in a hot, oiled frying pan for about 1 minute on each side.

If you use ordinary purified water in the dough, the pancakes will turn out dense and thick. Mineral water with sparkling water will make the pancakes delicate, thin, with a lot of holes on the surface.

Fluffy millet pancakes

Millet pancakes turn out incredibly fluffy, bright and very satisfying. The only drawback is that they are difficult to turn over, so you should choose a pan with a smooth surface for baking.

What is necessary:

ground millet cereal – 350–370 g;
low-fat kefir – 470 ml;
granulated sugar – 35–55 g;
large egg – 2 pcs.;
sunflower oil – 45–55 ml;
salt, baking powder - 3 g each.

How to cook:

Beat eggs with granulated sugar and salt into thick foam.
Mix flour with baking powder, make a hole in the central part, pour in the eggs. Mix carefully - you need to move from the edges of the container to the center.
Pour kefir in a thin stream, add 25 ml of oil, stir.
The correct dough should flow from the spoon in large drops.
Bake in an oiled hot pan until golden brown.

Pancakes with soda and eggs

This dish of American cuisine has conquered the whole world - fluffy, small in size, reminiscent of pancakes.

What is necessary:

wheat flour – 220–245 g;
milk – 200–230 ml;
granulated sugar – 30–40 g;
large egg – 3 pcs.;
slaked soda – 3 g;
salt, cinnamon.

How to cook:

Divide the eggs into whites and yolks; place the container with the whites in the refrigerator.
Pour sugar and cinnamon into a bowl with the yolks and whisk until smooth.
Slowly pour in the milk, stir but do not beat.
Add flour to the egg mixture and add baking soda.
Knead the dough - it should be thick, like good sour cream.
Add a little salt to the chilled whites and beat with a mixer at maximum speed for 1 minute.
Using a wooden spatula, fold the whites into the dough and mix gently.
Grease a non-stick frying pan with a small amount of butter.
Bake pancakes for 1.5 minutes on each side.

How to make pancakes from rye and buckwheat flour

Fluffy pancakes can be made not only from wheat flour - you can safely experiment with different varieties.

Buckwheat pancakes

Such pancakes have been prepared in Rus' since ancient times; they have a pleasant coffee hue, delicate taste and unique aroma. They are as easy to prepare as classic pancakes.

What is necessary:

buckwheat flour – 140–160 g;
wheat flour – 110 g;
milk – 470–520 ml;
medium egg – 2 pcs.;
granulated sugar – 35 g;
melted butter or vegetable oil – 70 ml;
salt.

How to cook:

Sift and mix both types of flour, add salt and sugar.
Grind the flour mixture with the eggs, add 30 ml of milk - stir until the lumps disappear completely.
Gradually add the rest of the milk - the dough should be liquid and homogeneous.
Add butter and leave the dough for half an hour.
For baking, it is better to choose a special pan for pancakes.

Rye and buckwheat flour contain less gluten than wheat flour. Therefore, dough made from these types of flour should rest for at least half an hour.

Delicious pancakes made from rye flour

What is necessary:

rye flour – 180–190 g;
kefir – 400–450 ml;
medium-sized egg – 2 pcs.;
vegetable oil – 15–20 ml;
cumin and coriander seeds – 5 g each;
salt, soda - 3 g each.

How to cook:

Carefully move the eggs with a fork, add salt, pour out the kefir, add soda - there is no need to extinguish it, a fermented milk product will do this better than vinegar.
Heat the spices for 2-3 minutes in a dry frying pan and add to the eggs.
Gradually add flour, mix - let the dough rest for 30-40 minutes.
Bake pancakes in a non-stick frying pan for 20-30 seconds on each side.

To prepare perfect pancake dough, all the flour must be sifted 2-3 times, all liquid ingredients must be warm.

Buckwheat pancakes without yeast (video)

The simplest recipe for delicious pancakes without yeast (video)

Pancakes without yeast are the fastest and most affordable way to please your loved ones with homemade baked goods. A wide variety of recipes, simple and affordable ingredients allow you to create a real culinary recipe with minimal effort and expense.

Maslenitsa week is just around the corner, which is a preparatory week before Lent in Christianity, as well as a period of large-scale folk festivities.

At this time, a lot of baked goods are prepared: various pancakes, pancakes (without yeast in milk, water, whey) and other treats. And, of course, the main attribute that ends Maslenitsa week is the burning of an effigy of Maslenitsa, which predicts a rich and fruitful next year.

To be fully prepared for the holiday, you need to start preparing today. And if you can make a stuffed animal without our advice, then you just can’t prepare delicious pancakes without step-by-step recipes.

Write down simple baking tips and interesting recipes for making delicious pancakes, because if you surprise, then surprise.

Ingredients

— 300 ml + -
- 2 pcs. + -
- 2 tbsp. + -
Baking powder - 2.5 tsp. + -
— 300 g + -
— 60 g + -

Baking pancakes with milk without yeast

This is an ideal recipe for fluffy baking, as a result of which you will get thick pancakes made with milk without yeast. They absorb sauces and syrups well, and also go well with savory additions (for example, scrambled eggs with rashers of bacon or liver pate). In the latter case, it is recommended to add only one spoon of sugar to the dough.

How to prepare yeast-free pancake dough with milk

In a deep bowl, beat warm milk with sugar, and sift the required amount of flour into a separate container.
Pour the sweet milk into the flour and knead the flour mixture, which should be quite thick. Gently pour the liquid melted butter into the dough, mix everything well and let it sit for five to ten minutes.

Baking and serving

Heat the frying pan on the stove, grease it with fat and pour it onto a hot surface, about 1.5 tbsp. test. Carefully level it out, making a circle shape. Do not make a very thin layer, it should be at least 4 mm.
Fry the pancake for a minute or two, and then turn it over to the other side and finish baking. This is how we use all the dough.

Serve pancakes as you wish - hot or cooled. If you don't plan to use any filling, simply brush them with butter as soon as you remove them from the pan.

Tender custard pancakes with milk without yeast

Ingredients

Wheat flour – 2.5 cups;
Chicken eggs – 4 pcs.;
Milk – 4 glasses;
Granulated sugar – 1 tsp;
Baking powder – 0.5 tsp;
Soda - a pinch;
Vegetable oil - for frying;
Salt - to taste.

Cooking sweet pancakes with milk and soda

Pour three glasses of milk into a small saucepan, about four to five tablespoons of vegetable oil, and also add 1 tsp. Sahara. Place the mixture on the stove, boil and immediately remove.
Combine the last glass of milk with the eggs and beat. Sift the flour with baking soda and baking powder and add to the egg-milk mixture. Mix everything well.
Pour hot milk into the dough, but only in small portions. During the process, the dough is brewed, but you need to have time to stir it so that lumps do not form.

If lumps appear, then immediately rub them against the walls of the container and only then continue to add milk.

We prepare pancakes using a special non-stick frying pan, frying them on both sides. Pour in a little flour mixture so that the finished products turn out thin.

The advantage of pancakes baked this way is that they are quite elastic, so they do not tear if you wrap a thick filling in them.

French pancakes without yeast with milk

Pancakes are cooked and loved all over the world, so there are many variations of recipes for this dish. For example, in France, thin yeast-free pancakes made with milk, the recipe for which we will now look at, are called crepes.

Their difference is the large number of eggs in the composition, which is why they have greater elasticity. Melted butter is also added to the dough. The flour and fillings used for crepes are completely different, so the taste of the finished dish is sometimes quite unexpected.

Dough ingredients

Chicken eggs – 3 pcs;
Wheat flour – 80 g;
Milk – 350 ml;
Granulated sugar – 2 tbsp;
Rock salt – 1 pinch;
Butter – 60 g.

Products for filling

Apples (sweet and sour) – 4 pcs.;
Sugar (brown) – 100 g;
Butter (ghee) - 60 g;
Cinnamon (ground) - to taste;
Cognac – 60 ml.

Baking French crepes with milk

Preparing the apple filling

Wash and peel the apples thoroughly, cut out the box with seeds. Cut the fruits into small cubes.

To make caramelized apples, the fruits must be quite strong, otherwise the sweet delicacy will disintegrate and have an unsightly appearance.

Place a frying pan on the fire, add butter, followed by apples. Mix the fruits, sprinkle them with sugar and cinnamon. Mix everything again. Reduce heat, cover the pan with a lid and simmer the apples for 10 minutes.
Then remove the lid, increase the heat and cook the apples until they become a beautiful caramel color. Set the finished apples aside and cool them.

Sift the flour in advance, so it will be saturated with oxygen and the dough will become more airy.
Add salt and granulated sugar to it and mix everything carefully with a whisk or mixer at low speed.
Pour the milk into the dough in a thin stream, stirring everything immediately with a mixer.
Melt the butter in a water bath in advance and pour it into the flour mixture. Beat in the eggs and bring the dough until smooth.

Bake and serve the crepes

Fry the pancakes in a frying pan, spreading the batter in a thin layer over the hot surface. The finished baked goods are thin and golden on both sides.
Wrap the caramelized apples in hot pancakes and serve before they cool. Be sure to brew aromatic coffee or delicious tea for pancakes.

As you can see, making pancakes with milk and without yeast is very easy. They come out different - thin, which are suitable for wrapping various fillings, and thick, which go well with sweet sauces, jams, preserves, honey and condensed milk.

Prepare and enjoy!

How to prepare a recipe for thin yeast-free pancakes - a complete description of the preparation so that the dish turns out very tasty and original.

No practice dough for thin yeast-free pancakes It’s quite difficult to cook so that they don’t break when turned over, are sweet, but at the same time don’t burn. This recipe is good because, on the contrary, it is difficult to make a mistake, and the pancakes can be served empty or with any filling, changing the amount of sugar.

The ingredients are indicated with the expectation that the pancakes will be served without filling, topped with sour cream or jam, so there is enough sugar in the recipe to make them a little sweet. The output is 8-10 thin pancakes. So, how to make pancakes with milk ?

Eggs – 3 pieces

Sugar – 3 full tablespoons.

Salt, flour, milk - judging by the type of dough.

Mix the eggs well with salt and sugar until the latter is completely dissolved. Sift the flour and gradually add it to the eggs, stirring constantly. You can tell that there is enough flour by looking at the type of dough. When it becomes clear that it will end up like a thick porridge, you need to stir it for a long time and very carefully. This is an important point, because in a poorly mixed dough, after adding milk, there will be lumps that can no longer be removed, and they will spoil the look and taste of the pancakes.
Next you should add milk. It also needs to be poured in gradually and stirred until the consistency of the dough is such that it flows freely throughout the frying pan. Since flour can give different stickiness to the dough, it is difficult to indicate the exact proportions, but for three eggs you will need about a glass of milk. It is better to leave the dough a little thicker, and add milk if necessary. You can evaluate its consistency by the first pancake - the dough should spread well over a hot frying pan and easily fill it all when turning quickly.
Before baking yeast-free pancakes The frying pan needs to be well heated with sunflower oil, which is then drained. Before pouring each subsequent portion of dough into the frying pan, add about half a teaspoon of oil. Or you can pour a tablespoon of it directly into the dough. It also needs to be stirred from time to time, because the flour settles to the bottom and it becomes too liquid at the top. For one pancake you need an average ladle of dough for an average frying pan. Flipping pancakes requires some skill. This should be done quickly, using a wide spatula, after lifting the edges if the dough has stuck to the walls of the pan. However, this recipe makes very good pancakes that do not require too delicate handling.
Bake the pancakes in a preheated frying pan over fairly high heat, quickly turning them to the other side as soon as the bottom is browned and removing them almost immediately.
If the pancakes are served without filling, then they can be arranged beautifully by folding each one in half twice. Serve with sour cream, any jam or jam to taste.

You can also serve it with filling, for example, sweet cottage cheese. In this case, it turns out very tasty if you lightly simmer the finished pancakes with butter in a hot oven. Filling with poppy seeds or canned cherries is also suitable. Honey is a perfect dressing for pancakes with poppy seeds, and whipped cream with sugar for cherries. Well, for those who want something more satisfying, I recommend making pancakes with meat.

Thin yeast-free pancakes- recipes

Publication date: 2016-01-28 I liked the recipe:10

Ingredients: wheat flour – 220 gr; active yeast – 3 g; milk – 200 ml; granulated sugar – 2 tbsp; chicken eggs – 1 piece; salt - to taste; vegetable oil - a little; water – 200 ml; baking soda - a pinch

The pancakes turn out thin with small holes. Dissolve the yeast in 200 ml of warm water with added sugar. Then add 200 ml of warm milk and stir. Break the egg and stir well, then combine with the cooled yeast cocktail. Flour.

Publication date: 2015-02-16 I liked the recipe:5

Ingredients: milk – 500 ml. ; granulated sugar – 2 tbsp. ; salt – 1 tsp. ; chicken eggs – 3 pcs. ; flour – 250 gr. ; Sunflower oil – 3 tbsp.

Today Maslenitsa has arrived. I, like many others, decided to bake pancakes for my family. Most often I bake pancakes according to this recipe. So, let's begin. First of all, I pour the milk into a bowl. I.

Publication date: 2015-05-06 I liked the recipe:5

Ingredients: water – 500 ml; chicken eggs – 2 pcs. ; salt - to taste; granulated sugar – 3 – 4 tbsp. ; flour – 200 gr; Sunflower oil – 2 tbsp.

I found this recipe for pancakes on the Internet a long time ago and I still bake pancakes only using it. And many of my friends who don’t know how to bake pancakes learned to bake them and fell in love with it precisely because of this.

Publication date: 2015-06-09 I liked the recipe:7

Ingredients: whey – 3 tbsp; chicken eggs – 3 pcs; salt – 1 tsp. ; granulated sugar – 3 tbsp. l. ; flour – 2.5 tbsp; Sunflower oil – 3 tbsp. l.

For the last two years I have been making pancakes using only this recipe. They turn out thin, tender and do not tear. You can wrap any filling in them, or simply eat them with jam, condensed milk or honey. So let's get started. Warm up slightly.

Publication date: 2015-03-30 I liked the recipe:2

Ingredients: milk – 0.5 l; chicken eggs – 1 pc. ; flour – 10 tablespoons; salt - to taste; granulated sugar - to taste; vegetable oil – 1 tbsp

I really love pancakes, with any filling, even empty ones. Today I will share with you the simplest recipe for making pancakes with milk. So, take half a liter of milk. Add one egg, add salt and sugar to taste. Nice.

Publication date: 2015-03-13 I liked the recipe:5

Ingredients: flour – 1.5 cups; Sunflower oil – 30-40 g; salt - to taste; milk – 0.5 liters; granulated sugar – 4 tbsp. ; baking powder – 5 gr.

I bake pancakes very quickly and it takes me a minimum of time to do everything. Here are all the ingredients you need to bake instant pancakes. So, I take a container in the form of a saucepan and milk; about two glasses;.

Publication date: 2015-11-16 I liked the recipe:10

Ingredients: chicken eggs – 3 pcs. ; granulated sugar – 2 tsp. ; salt – 0.25 tsp. ; water – 2 tbsp. ; milk – 2 tbsp. ; flour – 2 tbsp. ; vegetable oil – 2 tbsp. l. ; liver pate – 300 g; green dill – 1 bunch

Delicious thin openwork pancakes, prepared using a special technology, with a hearty filling will not leave you indifferent. Pancakes according to this recipe are tender, tasty, beautiful, do not tear and are easy to prepare. You just need to follow a few nuances in preparation.

Publication date: 2015-03-31 I liked the recipe:3

Ingredients: milk – 0.5 liters; flour – 10 tablespoons; chicken eggs – 1 pc. ; salt - to taste; granulated sugar - to taste; curd masa – 200 grams; vegetable oil – 1 tbsp

I really love pancakes. And eating and the cooking process itself brings me pleasure. And coming up with a variety of fillings is generally cool. But today I’ll tell you about a recipe for simple pancakes with economical but very tasty filling. Let's take it.

Thin pancakes with milk

I won’t go into too long a description of what it is pancakes. I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because traditional Russian pancakes were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake 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, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, no leavening agents are added to unleavened pancake dough, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mixture until smooth.

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

Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

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

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

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 becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like.

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Yeast-free pancakes. Cooking recipes

Many people love universal, most often thin pancakes. They can be prepared with any filling or eaten simply with butter and washed down with hot tea. If you already know in advance what you will eat them with, then: in the case of a sweet filling, add a spoonful of sugar and also vanilla to the dough being prepared; if the filling is salty, then use two to four cloves of crushed or grated garlic. You can freeze some of it and reheat it if you wish. In general, today we will prepare delicious yeast-free pancakes.

Standard pancake recipe

To complete this recipe we will need: a couple of eggs, half a teaspoon of salt, half a tablespoon of granulated sugar, two tablespoons of vegetable oil, half a teaspoon of baking soda, half a kilogram of flour, one liter of milk, 30 grams of butter. Cooking yeast-free pancakes. Using a fork, mix the egg with granulated sugar and salt, add slaked soda and vegetable oil; there is no need to grease the frying pan after this. Pour flour into a saucepan, make a hole in the center and pour our mixture there. Knead the batter, adding milk little by little. Place the frying pan on the stove, grease it with oil or a piece of lard for the first time, and let it heat up. By the way, using two frying pans can significantly reduce the cooking time. Take the frying pan with one hand, tilt it slightly and pour the dough into the top edge with a ladle. To form a round pancake, we make rotational movements with it. Fry until cooked on both sides, turning over with a spatula, and place in a heap on a plate. Grease each pancake with butter. That's it, the yeast-free pancakes are ready.

Cooking pancakes in the oven

And now we offer you a very interesting option. The pancakes prepared in the previous version can be baked in the oven - in cream, at least part of them. We will need: butter - 150 grams, cream - one glass and two dozen ready-made pancakes. Prepare yeast-free pancakes with cream. We heat this important liquid ingredient, and melt the butter in warm milk. Now we take each pancake with both hands, immerse it halfway in the prepared mixture, hold it there for a while and place it in two piles in the frying pan. At the same time, fold the pancakes down in half with the moistened side. This way we will have alternating dry and wet layers. We wet the very last pancake completely and cover all the others with it. Preheat the oven to 220 degrees and place the frying pan there for 20-30 minutes. When ready, remove the top dried pancake. You will be very surprised at how delicious the yeast-free pancakes with cream turned out.

Cooking pancakes with milk and kefir

Any housewife will always have the ingredients for such pancakes at home, and they are very easy to prepare. But, nevertheless, in order to properly fry yeast-free pancakes, it is advisable to choose the right recipe and you also need to know some secrets of this matter. Then there will be no one indifferent to them. 30 minutes of work - and the kitchen will be full of aromas, and a pile of delicious pancakes will appear on the table. For this we need: kefir - half a liter, salt and soda - a teaspoon each, an egg - one, flour - one and a half glasses, milk - one glass, vegetable oil - two spoons. We heat kefir in any container; its fat content can be any. Pour granulated sugar into it - two spoons, salt - a teaspoon, and break a chicken egg. Mix everything very well until the mass becomes homogeneous, and add soda - one teaspoon. The dough will immediately bubble and increase in volume. At this stage, add the sifted flour, and the mass will become similar to sour cream. Dilute it with boiling milk, mix quickly and add two tablespoons of odorless vegetable oil.

Frying pancakes according to this recipe

Heat a Teflon or cast iron frying pan well on the stove and grease it with vegetable oil. Now let’s start frying yeast-free pancakes with milk and kefir. Pour a thin layer of dough; when one side is cooked, turn it over and cook the second. The pancake should be easy to remove from the pan and be golden in color with delicious little holes. Grease with a piece of butter and place in a stack on a plate. Ready-made pancakes can be filled with: thick apple jam, cottage cheese with raisins and sugar, fried minced meat. The leftovers after breakfast can be frozen and reheated another time in a frying pan or in the microwave. Serve directly from the stove, hot, with jam, sour cream, honey or condensed milk.

Yeast-free pancakes with sparkling water and milk

This recipe will add a little variety to more or less standard cooking methods. Ingredients for three to four servings: half a liter of milk, 50 ml of sparkling water, 15 grams of melted butter, two eggs, 250 grams of flour, half a tablespoon of granulated sugar, half a teaspoon of salt. Also prepare butter to grease your pancakes. Eggs and milk should be at room temperature. Sift the flour, beat the eggs with a whisk or fork, add salt. Pour in milk, mix well, add flour and knead until smooth. Pour in the melted butter in a thin stream. Leave at room temperature for a couple of hours. About 15 minutes before baking, add granulated sugar and dilute with soda. We heat up a Teflon frying pan, grease it before the first pancake and fry our beauties, treating each one with oil and stacking it in a stack. Bon appetit!

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How to make thin and durable pancakes

We will share with you interesting tricks for making thin pancakes and give you some practical tips that will help you bake delicious and beautiful pancakes.

If you suddenly want something simple and tasty, then the best choice is homemade pancakes without yeast.

You can wrap a wide variety of fillings in them, and make the dough with whatever you want: milk, kefir, water, or simply without yeast.

Each recipe presented in the article is unique in some way.

I will tell you in detail below how to prepare each of them.

Recipe with photo: DIY thin yeast-free pancakes

I’ll start with, perhaps, the easiest, one might even say, budget recipe. It will take little effort to prepare and little money.

Pancakes without yeast consist of: 2 tbsp. premium wheat flour; 3 tbsp. selected milk; 4 pieces of chicken eggs; up to 3 tablespoons of granulated sugar; ½ teaspoon salt; 3 tablespoons of vegetable oil.

How to cook pancakes without yeast:

To create pancakes without yeast, I start by sifting wheat flour into a bowl through a sieve.
Then I add milk a little at a time, remembering to stir constantly. The more milk, the thinner the pancakes will be.
I sprinkle salt and sugar into the milk dough.
In a separate bowl, thoroughly beat the chilled chicken eggs.
I combine the two resulting mixtures into one and you get a fairly liquid dough with milk for pancakes, like sour cream.
I pre-heat a small amount of vegetable oil in a frying pan.
When I move on to directly baking pancakes without yeast, then I’ll turn up the heat more.
You should check the readiness of one side of the pancakes only when its edge begins to darken. Turn over if necessary.

The recipe is ready! Thin pancakes without yeast turned out simply excellent. Bon appetit!

Recipe with photo: how to cook yeast-free pancakes with milk

The recipe for pancakes without yeast with milk is known for its budget-friendly and elementary cooking method that anyone can master.

Thin, tasty pancakes reach their readiness extremely quickly - this is their significant advantage. There is no need to leave the dough to rise and wait for it to rise. Milk, by the way, can be replaced here with kefir and yogurt.

Ingredients for a recipe for pancakes without yeast: 200 grams of wheat flour; 2 pieces of chicken eggs; 3 tablespoons vegetable oil; 400 milliliters of selected milk; 0.5 teaspoon of salt and the same amount of soda; up to 2 tablespoons of sugar.

How to cook pancakes with milk without yeast:

First of all, I shake the eggs with sugar until foam forms.
Without stopping stirring, add milk in portions.
I also sprinkle salt and soda there.
Just like milk, I add wheat flour.
The resulting milk dough is close in appearance to sour cream without lumps.
The final touch will be pouring vegetable oil into the dough and then mixing it.
I put a frying pan greased with vegetable oil to heat up in advance.
I pour a very thin layer of dough into it and leave it to fry.
It will take up to 30 seconds of waiting on one side, and up to 20 seconds on the other.

Thin pancakes with milk are ready! Bon appetit!

Recipe: homemade pancakes on water without yeast

This depends on what kind of water you add. If you use regular pancakes, the pancakes will not be so tender and quite dense. If the water contains gas, then they will become more beautiful in appearance, acquiring a certain pattern.

Pancakes on water consist of: 400 milliliters of water; 250 grams of wheat flour; up to 3 tablespoons of sugar; 2 pieces of chicken eggs; 3 tablespoons salt; 80 grams of butter.

How to cook pancakes with water:

I start again by beating the eggs with salt and sugar.
From 250 grams of wheat flour I make a mound on the kitchen table, at the top of which I form a small hole. This is where the egg mixture will pour out.
It’s time to knead the dough when I add water to the eggs. Everything must be done extremely carefully.
If you make the dough with plain water, then add a little soda to make the pancakes more fluffy.
Following the algorithm of the previous recipe, I bake pancakes in the same way.

The recipe for pancakes on the water is ready! Bon appetit!

Secrets and useful tricks from chef Ivan

Depending on the presence of the filling and its type (whether it will be meat, fish or fruit or vegetable), it is necessary to be more precise in the amount of sugar. Sometimes it needs to be excluded altogether (for example, if there is meat).
To somehow decorate the pancakes or give them a pleasant taste, you can resort to adding cinnamon, sprinkle vanilla on top, replace sugar with honey, or add fruit grated with sugar.
Envelopes, diamonds and any other shapes in which you can wrap pancakes are ideal due to the elasticity of the resulting baked goods.
After pancakes on milk, kefir. The water will be ready, you just have to keep them under the lid for a while. This way they will be softer.

Recipe: how to cook pancakes with kefir

In general, any pancakes, no matter what they are based on, are considered a fairly dietary dish, as well as a budget one.

Kefir pancakes consist of: 0.5 liters of fresh kefir; 2 pieces of chicken eggs; 2 tablespoons sugar; 4 tablespoons of wheat flour with a heap; ½ teaspoon of soda; 1 tablespoon vegetable oil; a whisper of salt and butter.

And yet, how to cook pancakes with kefir:

I take a saucepan or enamel bowl into which I pour kefir and mix it with granulated sugar and salt.
I put it all on a small fire on the stove. I heat until the kefir becomes a little warm.
Separately, I beat 2 chicken eggs and pour them into kefir - mix it all well.
I mix flour with soda and then sift it through a sieve directly into the kefir mixture.
I pour the oil in there and mix everything again.
I preheat the pan and start baking.

Kefir pancakes are ready! Bon appetit!

Yeast-free sourdough pancakes in your kitchen

These pancakes are notable for the fact that their dough is based on rye sourdough bread. There are about 4 servings here, and it will take about 2 hours to cook in total. Good for a good hearty breakfast and as a dessert for the main course.

What we need:

1 tablespoon of sand sugar, 3 tablespoons of sour cream with any percentage of fat content, 1 glass of warm water, 2 pieces of chicken eggs, 100 milliliters of rye sourdough, 6 tablespoons of premium wheat flour and 4 tablespoons of vegetable oil.

Starts to create:

I take a bowl or any other dish with a deep bottom. I pour rye sourdough into it, preferably it should be mature.
I break chicken eggs into it and shake them thoroughly.
The next step is to add wheat flour (three spoons) and water - mix it all.
Next comes sandy white sugar and the rest of the flour. I mix again. The dough will be quite liquid, without lumps or the like.
If it’s too thick, add water, but if it’s the opposite, add flour.
I leave it in a warm, not ventilated place for half an hour.
As soon as the specified time has passed, I pour vegetable oil into the mass.
I preheat a frying pan with oil and start baking. Fry on both sides until nicely browned.

That's it, the pancakes are ready! Cottage cheese or any jam would be an excellent filling. Bon appetit!

Custard pancakes with kefir

Here is a list of products: 300 grams of premium wheat flour, 500 milliliters of fresh kefir, 3 tablespoons of vegetable oil and the same amount of corn starch, 2 tablespoons of granulated sugar, 0.3 teaspoons of baking soda, 1 teaspoon of salt, vegetable / melted butter oil.

Step-by-step cooking algorithm:

In a bowl, beat chicken eggs along with white sugar and salt. Process thoroughly until the mixture is smooth.
Next, add kefir and flour, stirring continuously. The base for pancakes should be without lumps, a single mass.
I boil 200 milliliters of mineral water on the burner. I send baking soda there. When it’s ready, I combine the two resulting mixtures.
As a final touch, I add vegetable oil or melted butter. I mix again.
It is advisable to fry the delicacy in a cast iron frying pan. I heat it up to the highest temperature and lightly coat the bottom with butter.
I pour a little dough to make the pastry thin. They need to be kept on high enough heat until the edges darken.

Now the baked goods are ready! They should be served hot, because this way they will not lose their true taste. Bon appetit!

Yeast-free pancakes made with corn starch

Ingredients we need: 2 pieces of chicken eggs, 2 chicken yolks, 400 milliliters of fresh milk, 200 grams of corn starch, 1 bunch of medium-sized dill or chives, 1 teaspoon of brown starch, 2 tablespoons of olive oil and salt taste.

Starts baking:

I chop the greens very, very finely. If dill was chosen, then before doing this you need to get rid of the stems.
I pass broken chicken eggs and yolks through a mixer.
Then, without stopping stirring, add milk and vegetable oil. Shake until the mass becomes completely homogeneous.
Then I add starch, sprinkle salt to taste, and granulated sugar there. Mix again until the mixture becomes completely homogeneous.
The last ingredient added will be chopped herbs.
I recommend cooking in a non-stick frying pan. Its diameter should be about 20 to 22 centimeters.
I pour a little batter for thin pancakes and fry.
I put each prepared pancake in a pan and cover them with a lid - this will make them softer.
For filling, I recommend either pate or some kind of fish filling.

Yeast-free pancakes are ready! Bon appetit!

Yeast-free banana pancakes

Ingredients for pancakes: 2 large bananas, salt to taste, 300 milliliters of fresh milk, up to 2 tablespoons of vegetable oil, 175 grams of wheat flour, 4 pieces of chicken eggs, 2 tablespoons of sand sugar.
For the pancake sauce: 200 milliliters of cream (heavy cream) and another banana, smaller than the previous ones.

Let's start baking dessert:

I sift the wheat flour, mix it with salt and chicken eggs - I pass it all through a blender to mix thoroughly.
I peel the bananas and cut them into small pieces, adding them to the mixture.
Stir until a homogeneous mass is formed.
Using circular movements, I pour the pancake base onto the preheated frying pan, over its entire surface.
Each side is fried for one and a half to two minutes, and for the second side, 40 seconds is enough.
All that remains is to bake the fruit.
I start preparing the sauce. I peel the bananas again and chop them, cutting them into pieces.
Separately, whip the cream with granulated sugar and mix everything with banana pieces. I coat hot pancakes with sauce, after which you can safely serve them to the table.

Homemade pancakes are ready! Bon appetit!

My video recipe

Classic recipe for yeast-free pancake dough

2 glasses of milk or water
1.5 cups flour
2 eggs
1 tbsp. l. Sahara
0.5 tsp. salt
2 tbsp. l. vegetable oil

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour - this will make the pancakes soft. Liquid ingredients should be added in a thin stream to the flour, mixing everything, avoiding lumps.

To make pancakes with “holes,” add a little sparkling water to the dough. It is also worth pouring sunflower oil into the dough - it will add elasticity, improve the consistency of the dough, so that it will spread better in the pan, and the pancakes will not burn during frying.

Use finely ground premium quality wheat flour.
The milk must be warm.
It is better not to use skim milk.
For thin pancakes, the batter should be liquid.
The more eggs you add to the batter, the denser and tougher the pancakes will be.

Source: rinata.uz

Secrets and tricks of frying pancakes

Let the dough rest before frying. Leave it for about 15 minutes - this will improve the strength of the pancakes and they will not tear during the turning process.

You need to fry pancakes in a hot frying pan, greasing it with butter or vegetable oil. A cast iron skillet works best. The main thing is that the bottom is smooth and thick, and the dough does not stick to it.

Pour the dough into a ladle, holding the pan in your left hand, and quickly spread the dough over the entire area with deft movements. Our goal is thin pancakes, so you don’t need to pour a lot of batter.

Wait until the pancake becomes golden brown on the bottom and matte on top, and carefully turn it over with a thin wooden spatula or a knife with a blunt rounded tip.

Grease the finished pancake with butter - this will add a little flavor, juiciness, and the pancakes will not stick to each other.

A new cast iron pan for baking pancakes also needs to be “cooked”. Namely: first pour salt into the frying pan so that it completely covers the bottom, and heat it, stirring, for 20 minutes. After this, pour in the salt, let it cool, and then rinse and dry the pan thoroughly. Next, grease it outside and inside with vegetable oil and bake in the oven at 180 degrees for about 30 minutes. After the pan has cooled down, it is completely ready to prepare thin and beautiful pancakes!