How to Make Pancakes: 54 Recipes

In the days of ancient Russia, flour products were baked as a ritual dish. The occasion for cooking was considered the spring advent or Maslenitsa.

What are pancakes

Pancakes are culinary products that are made by baking or frying a liquid mixture in a heated pan. As a rule, they have a rounded shape. The history of the dish goes back to prehistoric times. French, Mongols, Chinese, English, Indians, and Ethiopians have varieties of pancakes.

Some scientists have come to the consensus that the first pancakes were made on sour milk by the ancient Egyptians about 4.5 thousand years ago. But the Slavs all rightfully consider the dish as their own patrimony. Pancake for the Russian citizen is a symbol of the sun, a rich harvest, a happy marriage and the birth of a healthy child.

Over several centuries, the dish has not lost its relevance. Today, it is actively prepared not only by the Russian, but also by the foreign population. Few people think about any ritual subtext or the number of calories.

Types

Quite a number of varieties are divided into several classifications. If we take into account the type of flour used, the pancake can be:

• buckwheat;
• wheat;
• semolina;
• rye;
• millet;
• mixed - combines 2 or 3 types.

The technology of preparation divides products into such types:

• custard;
• yeast;
• common;
• with baking.

If yeast is used, first of all the stew is prepared, which rises in 1.5-2 times. But such pancakes are airy and puffy. The custard dish differs from the classic recipe by adding boiling water to the pre-cooked base.

By baking, we mean the filling introduced during frying - vegetable, mushroom, egg or meat. The prepared mixture is placed on the frying pan and poured into the pancake batter.

How they differ from pancakes

Blini on yeast dough - thicker, denser and more nourishing. The traditional Russian dish is prepared on sourdough, and the base is raised several times. For this reason, the consistency differs from pancakes in being loose, airy, soft, puffy, and light.

Real pancakes have numerous pores all over the surface. Even thick sour cream or butter melts instantly on the hot delicacy. Then the pancakes become juicier and more delicious. They are baked on heavy, well-heated cast-iron skillets, and for pancakes use dishes with a thin bottom.

How they differ from pancakes

The pancake is larger and wider and has a round shape. An even outline of the treat is obtained thanks to the edges of the pan. Pancakes are much smaller, about a quarter of the size of a pancake. They turn out more puffy and voluminous due to the addition of leavening agent or yeast in the base.

Pancakes are served with sweet toppings or salty fillings, while pancakes are only served with jam or sour cream, as they cannot be stuffed. The pancakes are cooked on a lightly greased surface. Fritters are fried in plenty of sunflower oil. Miniature pancakes will take the cook less time.

How are the pancakes useful?

The dish has a good nutritional value, which is in direct dependence on the components from which the dough is made. Chicken eggs contain an extensive vitamin and mineral complex, including a choline group that resists the progression of malignant tumors, and lecithin, which normalizes liver function.

To reduce the energy value, the cook only needs to adjust the recipe slightly. Wheat flour can be replaced by rye flour. The body absorbs the latter better, since it contains a small percentage of starch.

Ordinary milk is replaced by skim milk, which has no saturated fats. Excess lipids have a negative effect on the cardiovascular system. Sometimes mineral water is used as the base of the pancake batter, then the treat will turn out puffy.

Oatmeal will increase the nutritional value. Flakes are an excellent source of fiber, which regulates intestinal peristalsis and creates satiety.

For a healthy batter, a similar filling is important. Nourishing pancakes are stuffed with boiled spinach mixed with nonfat sour cream, or canned salmon. Grated pears or apples with cinnamon or finely chopped exotic fruits are wrapped in the dessert product.

How to make delicious pancakes: recipes

There are a large number of ways to prepare the dish. But they are all similar in the basic principle: the liquid mass is evenly distributed on the bottom of a pan, which is turned over with a spatula and fried on the other side until crispy. The shape of the pancakes can be both classic - round or square.

With milk

Need:

• 3 pcs. eggs;
• 2 cups of milk;
• A pinch of salt;
• 50 g granulated sugar;
• 1 cup of flour (wheat);
• 45 g of butter.

How to prepare:

1. In a deep bowl, mix the eggs with salt and granulated sugar. Lightly beat with a mixer until all lumps are dissolved. In a thin stream pour heated milk and slowly pour the pre-sifted flour.
2. The consistency of the dough in the finished form should resemble a store fat-free sour cream or thick kefir, there should be no lumps in the mass. If the baking pan has a non-stick coating, then immediately add vegetable oil to the resulting mixture and simply stir with a spoon. This trick will help to avoid the mass possibly sticking to the surface.
3. We leave the dough for 15-20 minutes. Pour onto the bottom of the pan. About half a pancake half of the pancake mixture goes on one pancake. Bake for about 30-40 seconds on each side, spreading evenly on the bottom. Stack the cooked pancakes on a plate, spreading butter on each one beforehand.

This dish is versatile and would be suitable for breakfast, lunch, snack, afternoon snack or dinner, as it is thin and elastic. It can be used with both sweet and savory toppings.

On kefir

Ingredients:

• 4 pcs. of chicken eggs;
• 5 grams of table salt;
• 15 gr. granulated sugar;
• 180 g flour (preferably corn flour);
• 650 ml of kefir.

Preparation:

1. In a container, thoroughly mix the necessary amount of salt, baking powder, sweetener and eggs. Add a little sunflower oil, 1/2 part of the kefir and flour.
2. Whisk everything with a food processor and add the remaining ingredients. Mix until homogeneous and leave to rest for 15 minutes.
3. Grease the bottom with a thin layer of vegetable fat and heat well. Spread the dough and fry on a low heat until crispy. Serve with sour cream or jam.

With kefir and water

Ingredients:

• 4 eggs;
• 25g sugar;
• A pinch of salt;
• 10 grams of baking soda;
• 360 grams of wheat flour;
• 420 ml each of boiled water and kefir.

Cooking technology:

1. Beat chicken eggs with salt and refined sugar. Pour nonfat kefir and mix again. Pour the sifted wheat flour and leave for 7-10 minutes.
2. Bring water to a boil and pour into the mixture in a thin stream. Add baking soda and butter. Then mix thoroughly.
3. Roll out a greased frying pan and fry the pancakes on both sides.

With kefir and milk

Necessary:

• 600 ml of nonfat kefir;
• 2 eggs;
• 1/2 teaspoon of table salt and baking soda;
• 30 g granulated sugar;
• 1 cup of milk with fat content 3,2%;
• 300 g flour.

Preparation:

1. Lightly heat kefir and mix with eggs, salt and baking soda. Pour in the sifted flour and whisk with a whisk.
2. While stirring, pour boiling milk and butter in a thin stream.
3. Pour a thin layer of batter on a heated frying pan and fry on medium heat until crispy.

Lace on kefir

For 10-12 servings you will need:

• 450 ml of kefir of any fat content;
• 40 g of refined sugar;
• 10g of table salt;
• 250 grams of flour (corn flour according to this recipe);
• 300 ml of water;
• 60 ml of vegetable oil.

Process:

1. Combine the required amount of kefir, soda, sugar and salt. Pour the flour and mix until a homogeneous consistency. Stir constantly with a whisk and gently pour in the boiling water. Add butter to the mixture.
2. Grease the surface and heat well. Spread a thin layer and cook until golden on both sides. Brush the bottom every 3-4 pancakes.

The treat turns out thin and elastic.

On yeast and kefir

Ingredients needed:

• 150 grams of semolina;
• 460 ml of kefir;
• 1 tsp. quick yeast;
• 1 tbsp. sugar;
• 3 hen's eggs;
• pinch of salt;
• 3 tablespoons vegetable oil.

Preparation:

1. Sift together seed and mix in a deep bowl with yeast, sugar and kefir. Whisk and cover with a damp cloth. Leave in a warm place for an hour. In a separate bowl mix salt and eggs.
2. Combine with the first part of the dough and leave to rest for another 20-25 minutes.
3. Grease a frying pan with a thin layer of oil and heat, reduce the heat to medium and bake until nicely golden.
4. There is no need to grease the bottom again before each pancake.

The dish turns out tender, soft and slightly fishy.

On chocolate and kefir

What you need:

• 1 chicken egg;
• 70g of butter;
• 20g of cocoa powder;
• 5g of table salt;
• 3 g vanillin;
• 300 ml of kefir;
• 250g flour.

Cooking technology:

1. Beat the chicken egg and sugar. Melt the butter and mix it with cocoa powder, salt and vanilla. Combine both mixtures in one bowl and add previously sifted flour and vegetable oil. The consistency of the dough should resemble a thick sour cream.
2. Cover the container with clingfilm and leave in the refrigerator for 40-60 minutes.
3. Heat a frying pan and grease it with a piece of lard. Spread a layer of mixture evenly over the bottom and cook until lightly brown, baking for 30-40 seconds on each side.
4. Serve with a scoop of creamy ice cream or chocolate topping.

On kefir and cheese

Ingredients for 8-10 servings:

• 4 eggs;
• 20g granulated sugar;
• 200 ml of nonfat kefir;
• 85 g butter;
• 170 g flour (quality wheat);
• 1 tsp. baking powder;
• 200g of hard cheese;
• half a bunch of dill and coriander each.

How to prepare:

1. Mix sugar and salt and grind with eggs. Pour in kefir and melted butter and mix thoroughly. Gradually add flour and baking soda and bring to a homogeneous consistency.
2. Add finely grated cheese and chop washed and dried greens.
3. Heat a frying pan and spread a thin layer of oil. Use a ladle to spread a thin layer of batter and fry until tender. If necessary, grease the bottom additionally.
4. Serve a hearty and flavorful dish with sour cream or sweet and sour sauce.

On kefir with zucchini

Products:

• 3 chicken eggs;
• 360g peeled zucchini;
• 1 tsp. table salt;
• 350 ml of nonfat kefir;
• 220 grams of salt;
• 7 g of baking soda;
• 3-4 sprigs of parsley and dill.

Preparation:

1. Grate zucchini pulp on a medium grater and squeeze out the excess juice. Add to a deep bowl the eggs beaten with salt and kefir in advance and mix. Gradually pour sifted baking soda and baking soda. The mixture should turn out thick.
2. Cover a bowl with clingfilm and leave for 20-30 minutes.
3. Shred the greens and pour them out before baking.
4. Heat a frying pan and grease with vegetable fat. Spread a thin layer of batter and fry until golden on both sides.
5. Grease the bottom before each pancake. Serve zucchini pancakes with garlic or cream sauce.

On oatmeal, semolina and kefir

What is needed:

• 180 g semolina;
• 120 grams of oat flakes;
• 450 ml of nonfat kefir;
• 2 tsp. granulated sugar;
• 1 tsp. salt;
• 0.5 tsp. baking powder;
• 4 tbsp. vegetable oil.

Cooking steps:

1. In a deep container mix kefir with semolina and crushed oatmeal. We place it in the fridge for 1.5-2 hours. Then we add the eggs beaten beforehand with sugar, salt, baking powder and butter and mix.
2. Grease a hot frying pan with vegetable fat and spread a small portion of dough evenly with a scoop.
3. Fry until crispy. Grease the surface before each pancake. Serve with boiled condensed milk or strawberry jam.

With sour cream

What you will need:

• 300 g 20% sour cream;
• 400 ml of whole milk;
• 3 pcs. eggs;
• 10 g salt;
• 15 g refined sugar;
• 650 g of sour cream.

Process:

1. According to the classic recipe for sour cream pancakes, the main ingredient must be quite fatty. This is necessary to create a dense texture. We send the necessary amount of sour cream to a deep bowl and mix with salt, sugar and baking powder.
2. Bring the mixture to homogeneity, when it becomes thicker, slowly pour in the slightly warmed milk.
3. The dough turns out a little liquidy.
4. Before baking, pour in vegetable oil, so that the pancakes will separate well from the surface of the pan.
5. Stir the mixture and bake until golden brown. Serve with condensed milk, chocolate or berry syrup.

On yogurt.

Ingredients:

• 3 pcs. chicken eggs;
• 70g granulated sugar;
• 1/2 tsp. salt;
• 1/2 tsp. baking powder;
• 600 ml of drinking yogurt;
• 300 ml boiling water;
• 360 g of wheat flour.

Cooking process:

1. In a deep bowl, mix eggs with yogurt, sugar and salt. Beat with a mixer until a pleasantly homogeneous consistency. You can also choose fermented dairy products with a fruit filling.
2. Sift the flour into the prepared base and knead again. The dough should be thick, as for pancakes.
3. Pour the baking powder in heated water and stir it up. Introduce the solution into the pancake mixture and whisk. There should be no lumps. If all processes are done correctly, small bubbles will appear on top.
4. Add butter, stir and bake until holes appear. On average, it takes 1-1.5 minutes to cook one pancake.

The dish turns out nourishing and moderately sweet. Homemade and store-bought products are suitable for cooking.

Custard on yogurt

For 6-8 servings you will need:

• 450 ml unsweetened yogurt;
• 400 grams of semolina;
• 75 g of sugar;
• 7 g salt;
• 5 g baking soda;
• 250 ml of steeped boiling water.

How to prepare:

1. Combine the sour milk product with the sifted semolina beforehand and mix. The dough should turn out as much as possible similar to a thick sour cream. Add the necessary amount of salt and sugar.
2. In a spoon, quench the baking soda with boiling water and stir constantly, bringing the mixture to a liquid consistency. Leave the mass for 5-7 minutes. The rest of the prepared mixture is necessary so that the mixed products enter into a reaction.
3. Bake on a hard frying pan and each side until golden brown. The surface of the pancake should be porous.

The volume of batter is designed for 15-20 pieces.

With fruit yogurt

Ingredients:

• 230 grams of semolina;
• 300 ml yogurt with strawberry filling;
• 3 chicken eggs;
• 130 ml whole milk;
• 3 tbsp granulated sugar;
• 1/2 tsp. baking soda.

Instructions:

1. In a container mix the required amount of sugar and eggs. With a blender whip the mixture until bubbles appear.
2. Add cooled yogurt and slightly warmed whole milk. Stir again. Pour in the semolina, baking powder and sunflower oil. Note that the batter should not be too thick.
3. Fry on a preheated non-stick frying pan. Fat sour cream or any sweet sauce is an excellent addition to the resulting thick pancakes.

Yogurt can be used with peach, strawberry or raspberry flavor.

On whey.

Basic Ingredients:

• 650 ml of milk whey;
• 1 tsp. baking soda;
• 3 hen's eggs;
• 600g flour (sifted wheat);
• pinch of sugar.

How to prepare:

1. Thanks to the unusual sour milk product, each pancake will turn out openwork, tender and puffy. We beat the eggs, baking powder and sweetener with a blender. Heat whey to 30°C and whisk together with the prepared mixture. The pancake batter should be a little runny.
2. Fry each side for 40 seconds and brush on a plate with butter.
3. Serve with melted chocolate or sour cream.

The whole cooking process will take no more than half an hour.

With yeast and whey

These are similar in taste to pancakes, but differ from them by the presence of small holes.

You will need:

• 400 ml of milk whey;
• 0.5 teaspoon of dry yeast mixture;
• 250 g of semolina;
• 4 tbsp. sugar;
• 3 tablespoons vegetable oil and butter;
• 400 ml of whey.

Preparation:

1. Let's start with the sourdough. We take 125 ml of slightly heated whey and mix it with yeast, sugar and semolina. Let the mixture stand for about half an hour at room temperature to form a cap. After the allotted time, add to the mixture well beaten eggs, sugar, salt and softened butter. Bring to a homogeneous consistency.
2. In several steps add remaining flour. The mass should turn out thicker, as compared to usual pancake mix. Leave in a warm place for 40-50 minutes. A deeper container is needed, because the dough rises strongly and can "run away".
3. Use a whisk to settle the dough, cover with a towel and leave in the same place for half an hour. After the mixture has risen a second time, bubbles will form on the surface.
4. Bake the pancakes over moderate heat in a small amount of vegetable oil. One piece will require about one scoop of the mixture. The time it takes to cook depends on the thickness. Mass fry until golden crust and serve with jam or cream sauce.

On ryazhenka

Necessary:

• 5 pcs. of chicken eggs;
• 1 l of ryazhenka;
• 10 tbsp. flour;
• 1 tsp. baking soda;
• 2 tsp. granulated sugar.

Preparation:

1. Beat eggs with 700 ml of ryazhenka, flour, butter and sugar. Do not allow lumps to form. Combine the rest of the fermented milk product with the baking soda and pour into the first part of the batter.
2. Heat a griddle, previously greased with lard. Pour half a ladleful and bake for half a minute on each side.
3. Serve with cherry jam, honey, strawberry jam or stuff with any filling you like.

On ryazhenka and greens

For 10-12 servings you will need:

• 5 eggs;
• Half a bunch of dill and parsley;
• 5-6 sprigs of green onions;
• 1 cup of ryazhenka.

Preparation Process:

1. Finely chop the greens. Separate the yolks from the whites and combine the latter with the sifted flour and lightly heated ryazhenka.
2. Mix well - until lumps are dissolved, pour in oil and pour in parsley, onion and dill.
3. Beat a couple of whites until a thick foam appears and combine with the billet.
4. Heat a frying pan and fry for a minute at a time until browned.

On ryazhenka with potatoes.

Products:

• 400 g peeled potatoes;
• 100 grams of onions;
• 250 ml of ryazhenka;
• 2 cloves of garlic;
• 150 grams of wheat flour;
• 1 egg;
• 120 ml water;
• pinch of black pepper.

How to cook:

1. Cut potatoes and onions into small cubes and grind them with a blender together with garlic cloves and ryazhenka. Add the beaten egg, water and seasonings.
2. Slowly add the sifted flour and continue to stir. The batter should be completely free of lumps.
3. Fry the pancakes on medium heat for 2-3 minutes until crispy.
4. Serve with a mixture of grated hard cheese, green onions, sweet paprika and mayonnaise.

With pumpkin on rye jam

Ingredients needed:

• 2 pcs. green apples;
• 200 g of ripe pumpkin;
• 250 ml of ryazhenka;
• 1 package of cottage cheese;
• 150 ml of nonfat kefir;
• 3 pcs. chicken eggs;
• 320 grams of salt;
• 1/2 tsp. salt;
• 2 tablespoons granulated sugar;
• 15 g of baking soda;
• A pinch of vanillin.

Process:

1. Peeled pumpkin and apples finely chop. Transfer to the other ingredients and beat with a blender until homogeneous. Pour in the molasses and bring to a moderately thick consistency. It should be a mass without lumps.
2. Heat a frying pan, previously greased with vegetable oil or fat, and bake the pancakes. At the rate of one piece - one ladle of batter.
3. Toast on both sides. Serve with honey or raspberry syrup.

On sour milk

Needed:

• 200 g sourdough;
• 4 eggs;
• 600 ml of sour milk;
• 1 tsp. leavening agent;
• 5 tbsp. sugar.

Technology of preparation:

1. Break the eggs into a deep bowl and mix with salt and sugar. We beat in a food processor until a homogeneous consistency. If the mixture is beaten briefly, the pastry will have a dense texture and medium thickness, and if for 10-12 minutes - porous and thin.
2. Pour in a little warmed sour milk and whip with a whisk. Pour in the semolina and bring to a homogeneous consistency.
3. We add necessary quantity of salt and vegetable oil. Stir thoroughly and leave in a warm place for about 25-30 minutes.
4. In a heated frying pan fry the pancakes until golden brown on both sides. Serve with sour cream, fruit confit or boiled condensed milk.

With mayonnaise

The necessary products:

• 400 ml of water;
• 2 eggs;
• 3 tbsp. olive mayonnaise;
• 40 g sugar;
• 180 g rye flour.

How to prepare:

1. In a deep container, mix the eggs, salt and sugar until smooth. Then add mayonnaise sauce, you can use homemade mayonnaise. Pour warm water, add oil and pre-sifted flour of the highest grade, beat with a mixer or an electric whisk.
2. Leave in a warm place for 20-30 minutes. Pour the rested dough into a ladle and pour onto a heated surface. Fry until crispy. The pancake should be tender and tasty.
3. If desired, smear it with melted butter.

Suitable for stuffing with both sweet and savory fillings.

On mayonnaise without milk

Ingredients:

• 400 ml of water;
• 3 eggs;
• 30 gr. refined sugar;
• 4 tbsp mayonnaise;
• 8 tbsp. seeds.

Preparation:

1. In a deep container, mix the eggs with mayonnaise, sugar and salt until homogeneous. The mass should be puffy. Pour in warm pre-boiled water until the mixture resembles ryazhenka - a creamy shade.
2. Sift the seeds and add them to the mixture. Stir thoroughly and leave in a warm place for half an hour.
3. Heat a pan previously greased with lard and evenly distribute the resulting mass on the bottom. Fry on each side. Serve with unsweetened stuffing.

With mayonnaise and water

You will need:

• 700 ml of boiled water;
• 30 g of refined sugar;
• 100g of 67% mayonnaise;
• 200 g of mayonnaise;
• 3 g of baking soda;
• pinch of salt.

Preparation:

1. Mix salt, water, as well as sugar, mayonnaise, and baking powder (in the amount given above) simply with a whisk. We sift the semolina, divide it into four parts and gradually introduce in a thin stream into the billet, along with vegetable oil. The consistency of the batter should not be thick.
2. Bake on a non-stick surface, occasionally stirring the dough so that the flour does not settle to the bottom of the pan.
3. Stack the pancakes and brush with melted butter. Serve to the family and guests with any kind of sauce.

If you want, you can replace the boiling water with good mineral water.

With cream

For 8-10 servings you will need:

• 2 chicken eggs;
• 30g of butter;
• 200 ml of 33-35% cream;
• 220 g flour (you can use regular wheat flour);
• 250 ml boiled water;
• 2 tbsp. sugar.

How to prepare:

1. Combine the flour, sugar and eggs. We achieve a homogeneous consistency, get rid of any lumps. Pour in unrefined butter and knead.
2. Leave in a warm place for an hour - let the mixture rest, then it will become elastic and the pancakes will have holes.
3. Bake on a heated surface. Serve with any toppings or toppings.

With water

Ingredients:

• 250 g of semolina;
• 3g vanillin;
• 15 g sugar;
• 500 ml boiling water;
• 70 g butter;
• 7 g of baking powder.

Preparation:

1. Combine the sifted molasses with the vanilla and sugar. Pour in warm boiling water and whisk thoroughly. Add baking soda and 50 ml of oil. Knead it.
2. Heat a frying pan and grease the surface with oil or a piece of fat.
3. Spread a thin layer of the resulting mixture and fry until golden over medium heat. Eat with sour cream or fruit jam.

"Colorful" on water

You will need:

• 250 g of rye flour;
• 20 grams of granulated sugar;
• 1 chicken egg;
• 450 ml of water;
• 1 boiled beet.

Cooking technology:

1. We sift the necessary amount of flour through a sieve and mix with salt and sweetener. Beat the egg and pour half of the total volume of water. Mix well, there should be no lumps.
2. Grate beets on a medium grater and squeeze out the juice. Pour the resulting liquid into the pancake mixture along with the remaining water and oil.
3. Knead the batter and at the same time heat a non-stick frying pan. Bake pancakes and serve with chocolate paste or jam.

On mineral water

You need:

• 260 g of semolina;
• 5 grams of table salt;
• 15 grams of refined sugar;
• 10 g of baking soda;
• 600 ml of carbonated water.

How to prepare:

1. Combine all the dry ingredients. Slowly stirring with a whisk, pour half of the mineral water. The resulting mixture should have a homogeneous consistency. Add remaining liquid and oil.
2. Heat a frying pan and spread a thin layer of batter evenly on the bottom. Fry until golden on each side.
3. Serve the ready treat with jam or sour cream.

On mineral water with bananas

Ingredients:

• 700 ml of carbonated water;
• 300g of ripe bananas pulp;
• 5 g of baking powder;
• 180 gr wheat flour;
• 220 g whole wheat flour.

Preparation process:

1. Crush the banana pulp with a fork until mashed. Pour about 150 ml of mineral water and beat a couple more times with a food processor. Add the salt together with the baking powder and butter.
2. Mix and sift both types of flour. Send it to the pancake batter. Pour in the remaining liquid and bring to a homogeneous state. Leave the billet in a warm place for half an hour.
3. We fry pancakes on a preheated frying pan until ready, which is determined by the pleasant brown color of the treat.

On beer.

What you need:

• 180 grams of semolina;
• 300 ml of light beer;
• 2 pcs. chicken eggs;
• 1 egg yolk;
• 3 tbsp. brown sugar.

How to prepare:

1. Sift together the molasses and mix in the salt and sweetener. In the dry mixture, add the eggs and yolk whipped into a light foam beforehand. In a thin stream pour alcoholic beverage and pre-melted butter. Mix until homogeneous.
2. We take to the fridge for a couple of hours, but it is better to prepare dough in advance and leave it in the cold for the night.
3. Bake on a non-stick surface and serve with any filling.

On dark beer.

Needed:

• 200 g of Semolina;
• 240 ml of beer;
• 250 ml of whole milk;
• 3 chicken eggs;
• 25 g of granulated sugar.

The cooking process consists of uncomplicated steps:

1. In a deep bowl, beat a stable egg foam, mix them with salt and bring them with a whisk until a slightly thick foam forms.
2. Pour in the butter and milk and add the sweetener. Mix thoroughly - all crystals should dissolve.
3. Sift in the semolina and slowly beat with a blender on low speed - the dry component is evenly distributed throughout the whole volume.
4. Spread the batter with a scoop over a heated pan and bring to a crisp.
5. Stack the pancakes thin and at the same time fishy.

Made with zucchini.

For 6 to 8 servings you need:

• 3 young zucchini;
• 230 ml of whole milk;
• 230 grams of salted zucchini;
• 2 bundles of greens.

Preparation:

1. Peel the zucchini and grind the pulp through a fine grinder on a meat grinder or food processor. The main thing is to achieve a homogeneous consistency of puree and get rid of excess liquid. In portions we add the salt. Finely chop the parsley, coriander and dill.
2. Pour into the prepared mixture, along with vegetable oil.
3. Heat a frying pan and turn the heat to medium. Bake until the crust becomes nice and crispy, greasing the bottom with lard before each pancake.
4. Serve with berry confit or milk sauce.

Oatmeal

Cereal is considered an indispensable product for dieting. Cereal helps to eliminate both free radicals and toxins, saturating the body with useful substances.

Number of products:

• 200 g of oat flakes;
• 500 ml of boiled water;
• 1 chicken egg;
• 20 g of refined sugar;
• 10g table salt;
• pinch of cinnamon;
• 240 g flour (any flour of your choice);
• 1/2 tsp. baking powder;
• 1 ripe apple.

Method of preparation:

1. Oatmeal should not be instant. Pour the oats into a bowl and add 2 cups of slightly cooled boiling water. Mix and let it stay for 15-20 minutes.
2. After the oatmeal has swollen, add salt and sweetener. Crack an egg and mix it. Pour the cinnamon, baking powder and flour into the resulting mixture in batches, mix at the same time.
3. Wash apple, peel it, remove seeds and skin, cut into small cubes and pour it into pancake mixture. Bake until crust on each side.

The pancakes are thick and served with honey or sweet topping.

From oatmeal without adding flour

Products needed:

• 320 g oatmeal;
• 2 cups boiled water;
• 2 chicken eggs;
• 10 gr. sugar and salt;
• 50 ml of lean oil.

How to prepare:

1. The required amount of flakes steeped with boiling water in a convenient bowl. We leave it for a quarter of an hour, previously covered with clingfilm - to accelerate the process of swelling.
2. We beat the eggs with a food processor until an unstable foam is formed. Put the softened "Hercules" into the egg mixture and stir in the salt and sugar.
3. Wash and peel the apples, cut them into thin slices. If the fruit is characterized by a sour taste, then increase the amount of sweetener.
4. Place the apple slices in the batter and mix it. The mixture should be thick, but not plastic. Bake in a heated pan.

You can choose any filling - banana, cheese or fruit.

From semolina.

For the recipe you will need:

• 250 g semolina;
• 200 grams of wheat flour;
• 2 pcs. chicken eggs;
• 1 tsp. quick yeast;
• 2 cups of cow's milk;
• 70g of butter;
• 20 gr. sugar;
• 10 gr. salt.

Instructions for preparation:

1. In a deep container, beat the eggs with granulated sugar and salt. Pour the milk and add melted butter. We put it on medium heat and warm it up a little.
2. Take off the cup and pour it to the egg mixture. Thoroughly mix until homogeneous with the sifted flour and semolina.
3. Cover the container with the pancake mixture with a kitchen towel and then leave it in a warm place for about 1-1.5 hours. After "resting", do not stir the batter.
4. Then bake the pancakes on a preheated buttered griddle.
5. Serve with fruit jam.

From rice flour

Necessary:

• 600 ml of whole milk;
• 30g of butter;
• 260g rice flour;
• 1 large chicken egg;
• 3 g vanillin;
• pinch of cooking salt;
• 5 g salt.

How to prepare:

1. Take the milk in advance from the refrigerator or slightly heat it on the stove. Pour it into a bowl and beat the egg.
2. Sift flour with a fine sieve and pour in small portions into the mixture prepared in advance. Then add vanilla and baking soda.
3. Mix thoroughly and bake until golden crust on each side.

Rice flour often settles, so you need to shake the mixture.

Rice flour without eggs

Ingredients:

• 300 ml skim milk;
• 200 g banana pulp;
• 7 g of baking powder;
• A pinch of ground cardamom;
• 10 g corn starch;
• 200 g rice flour.

Process:

1. Mix the milk, sifted flour and starch in a bowl with a blender or food processor - so it is easier to achieve homogeneity.
2. Knead the banana pulp with a fork in a separate bowl and transfer it to the main liquid mixture. Then add the baking powder and crushed cardamom. If desired, add turmeric or cinnamon.
3. Heat a non-stick pan. Using a ladle evenly distribute a small portion of batter. Fry until crust appears. Serve with honey or jam.

Potato pancakes

Products needed:

• 2 chicken eggs;
• 300 grams of potatoes;
• 400 ml of whole milk;
• 2 tablespoons sunflower oil.

Cooking technology:

1. Peel the potato tubers, boil them and mashed potato them together with the fermented milk and the eggs previously beaten into a foam.
2. Sift the flour and pour in small portions to prevent the formation of lumps.
3. Knead the mixture and fry for 2-3 minutes on each side.

With potato broth.

Ingredients:

• 150 g sour cream;
• 1 chicken egg;
• 40g of butter;
• 250 ml of potato broth;
• spices - to taste.

How to cook:

1. Boil peeled potato tubers for a rich broth.
2. Cool to room temperature and add milk, melted butter and beaten egg. Add spices and flour.
3. Dissolve the dough. Cook on non-stick surface until crusty and brown.

Potato Classic

Need:

• 600 g potatoes;
• 120 g butter;
• Salt, pepper, paprika - as needed.

Preparation:

1. Tubers are peeled, washed and grated on the coarse side of the grater. Remove excess liquid, salt and pepper.
2. Place on a greased griddle and cook until tender.
3. Serve with cream-garlic or tomato sauce.

They'll be great for traditional potato dumplings fans.

Buckwheat

For 2 servings you'll need:

• 180 g buckwheat grits;
• 100 grams of wheat flour;
• 120 g of onions;
• 7 g ground black pepper;
• 360 ml of boiled water;
• 70 g of bread crumbs;
• spices to taste.

How to prepare:

1. Boil buckwheat groats. To do this, select and rinse the kernels under running water, then put them in a saucepan. Pour water, salt and bring to the readiness. After cooking, cool the buckwheat.
2. Peel the onion, wash and cut into small cubes. Fry in vegetable oil until golden brown. Combine cooled buckwheat porridge with sifted flour and onion. Add spices and mix thoroughly.
3. Form small pancakes and roll in breading. Fry on vegetable oil on average for 3-4 minutes on each side until crispy. Serve with borscht or sour cabbage soup.

Serves as a separate dish in combination with mushroom or cream sauce.

Diet

Necessary:

• 250 ml nonfat kefir;
• 1 chicken egg;
• 5 tbsp whole wheat flour;
• 3 g of baking powder;
• 5g of table salt.

Preparation:

1. In a food processor, beat the necessary amount of kefir, egg with sifted flour and salt.
2. Soda quenched with a small amount of boiling water and pour into the preparation. Knead thoroughly and fry in a Teflon pan.
3. Serve with un-sugared honey or fruit stuffing.

Diet with oatmeal

Ingredients:

• 300 g oat flakes;
• 200 ml of 1% cow milk;
• 2 chicken eggs;
• 200 g of banana pulp;
• 2 ripe pears;
• 20 g of honey;
• 4 tbsp. vegetable oil.

The cooking process consists of several steps:

1. The fruit is washed, diced and placed together with the oat flakes in the bowl of a food processor. Pour in milk, butter, honey and eggs.
2. Beat until a homogeneous consistency. According to this recipe, you should get a thick, but homogeneous mass.
3. Leave it in a warm place for 20-30 minutes, and then start frying. Serve with glucose syrup.

Thin

Need:

• 3 pcs. chicken eggs;
• 350 ml of milk with a fat content of 3.2%;
• 3 tbsp. sour cream;
• 250 ml of steep boiling water;
• 300g of wheat flour;
• 70 ml of sunflower oil;
• 1/2 tsp. baking soda;
• 4 tbsp. refined sugar.

How to prepare:

1. In a deep container, combine the milk, butter and sour cream and whip with a whisk. Dissolve the necessary amount of soda with boiling water and pour it into the pancake batter. Pour in salt and sugar and mix thoroughly.
2. Sift flour and gradually add it to the mixture. Place in the fridge for 15-20 minutes.
3. After the batter has rested, bake the pancakes in a nonstick pan until crispy.

With holes

The following products will be required:

• 600 ml of fat sour milk;
• 300 grams of flour;
• 4 chicken eggs;
• 3 tablespoons granulated sugar.

Preparation:

1. Beat a strong egg foam in a bowl, pour the sour milk product and mix thoroughly. Then add previously sifted flour and beat again. Add sweetener, sugar and small quantity of vegetable oil to taste.
2. The mixture should resemble liquid, pouring ryazhenka. Cover the dish with the pancake batter with clingfilm and leave in a warm place for 25-30 minutes.
3. Heat a frying pan and fry the pancakes.

With holes in the milk

You will need:

• 3 pcs. of chicken eggs;
• 600 ml of milk;
• 200 ml of boiled water;
• 70 g sugar;
• 260 g semolina;
• 5 g salt.

How to prepare:

1. In a deep saucepan, mix eggs with sugar and heated fermented milk product. Lightly beat with a food processor until smooth. Thinly pour warm water and sifted semolina.
2. The consistency of the dough prepared in this recipe resembles thick kefir, lumps in the mass should be absent. In the resulting mixture, pour vegetable oil and mix - such a trick will help to avoid possible sticking to the surface.
3. We leave the preparation for 15-20 minutes. Then we pour it out onto the bottom of a warmed-up pan. It takes about half a pancake half a pancake mixture per pancake. Bake for about a minute on each side, spreading evenly on the bottom.
4. Stack the cooked treats on a plate, spreading with melted butter.

Without eggs.

For 4 servings:

• 800 ml of sour milk;
• 270 gr gr grits;
• 3 g of baking powder;
• 4 tbsp granulated sugar;
• 4 g vanillin.

Process:

1. Warm the fermented milk product in a water bath. In the warm mixture throw in a pinch of table salt, baking soda and vanilla. Beat the contents with a food processor until fine bubbles form.
2. Gradually add the baking soda, stirring at the same time. If the batter turns out a bit runny, then the recipe is fully respected.
3. Heat a pancake pan and fry until golden brown. Serve the dessert with berry confit or strawberry jam.

With yeast

Need:

• 400 ml of low-fat kefir;
• 8g quick yeast mix;
• 30g brown sugar;
• 4 chicken eggs;
• 150 g semolina;
• 40 g butter.

Process:

1. With a blender, beat the egg stable foam, salt and sugar to taste. Pour the fermented milk product, preheated to room temperature, and mix.
2. Pour over the sifted semolina and knead the batter until homogeneous, then add boiling water and repeat the procedure.
3. Start baking the pancakes. Heat the pan and spread the mixture evenly. Wait for the crust to get a nice golden hue, and flip it.

With meat

You will need:

• 350g ground pork and beef;
• 100 g of onions;
• 250 ml of heavy cream;
• 240 ml of boiled water;
• 3 tablespoons sugar;
• 7g salt.

Preparation:

1. Combine dry ingredients and introduce warm cream. Knead thoroughly. Leave in a warm place for half an hour.
2. While the dough is resting, let's prepare the filling. To do this, fry chopped onions with minced meat.
3. Bake thin pancakes and stuff them. Serve the dish with a creamy garlic sauce.

With cottage cheese

Products:

• 0,6 l of sour milk;
• 4 egg whites;
• 400 grams of wheat flour;
• 40 g butter;
• 1 package of curd mass;
• 1/2 bag of vanillin.

Process:

1. Prepare the pancake batter: mix the sour milk with whites, sweetener and salt to taste. With a whisk whisk until smooth and add a couple of spoons of vegetable oil. Let the mixture stand for 15 minutes.
2. Pour half a packet of crystal vanillin over the curd mixture and knead.
3. Fry the pancakes. Grease with sweet melted butter and fill. Serve with honey and sour cream.

With cheese and zucchini

You will need:

• 350 g zucchini;
• 265 ml of cow milk;
• 4 pcs. chicken eggs;
• 5 cloves of garlic;
• 100 g semolina;
• 120 g "Russian cheese".

How to cook:

1. Rinse young green zucchini with running water and twist the unpeeled vegetables with a blender. If the skin is coarse, it should be cut off.
2. Remove excess water from the puree and beat in a stable egg mixture. Grate the hard cheese and stir. To spice up the flavor, chop the garlic. In addition to the classic filling, you can use potatoes, parsley and semolina.
3. Gradually, 1 tbsp. introduce the semolina. Dilute the batter to the consistency of sour cream with milk. Leave the mixture to stand for 15-20 minutes, and proceed to fry. Fry until golden crust, stuff, serve with creamy garlic sauce.

With mushrooms

Need:

• 200 g of flour;
• 500 ml of skimmed kefir;
• 1 tsp. quick yeast;
• 2 Tbsp. granulated sugar;
• 4 chicken eggs;
• 450 gr. mushrooms;
• 120 ml of heavy cream.

Preparation process:

1. Using a sieve, sift the flour and combine with the yeast, the mixture and the necessary amount of kefir. Beat in a food processor and send to a warm place for 40 minutes.
2. Shred the mushrooms and stew in the cream. Thicken the sauce with a pinch of starch.
3. Bake and stuff with the mushroom mixture.

You can additionally bake pancakes in an oven.

In the microwave.

Need:

• 230 ml of milk;
• 30 grams of sugar;
• 100 g wheat flour;
• 20 g of starch.

Process:

1. Mix all the ingredients for the pancake mixture in a container and whip thoroughly with a mixer - there should be no lumps. Leave in the refrigerator to rest for an hour and a half.
2. Heat a plate, then brush it with lard or butter.
3. Spread the batter evenly over the surface and bake for 30 seconds on each side at maximum power.

In a multicooker.

You will need:

• 650 ml boiling water;
• 50 g sugar;
• 120 g 67% mayonnaise;
• 8 tbsp. unshelled salt;
• 5 g of baking soda;
• spices - to taste.

Cooking technology:

1. Mix salt, water, sugar, mayonnaise and baking powder with a whisk. Sift the sifted semolina, divide into several parts and enter portion by portion into the billet, along with a small amount of lean oil. The consistency of the dough should not be thick.
2. Heat the bowl of a multicooker and fry the pancakes. Serve with any kind of sauce.

If desired, you can replace normal boiling water with mineral water.

How to fry frozen pancakes properly

One way to cook pancake semi-finished products is the oven. Preheat it to 200°C. Grease a baking tray or cover it with parchment paper. Densely lay out the frozen pancakes on the prepared surface and fry for 12-15 minutes. The minus of this cooking variation is considered to be the time spent, which takes a longer interval compared to other methods.

Photo of pancakes