Velvet pancakes with milk recipe. The best velvet pancakes

Step 1: prepare the flour.

Before using flour, it must be sifted through a sieve into a separate bowl so that there are no lumps in the flour ingredient and it is enriched with air oxygen. This will make kneading the dough easier and will greatly improve its quality. To make the pancakes “velvety”, be sure to use premium, finely ground wheat flour and brands that you have tested.

Step 2: prepare the milk.

To prepare the dough you need warm milk. To do this, pour the milk ingredient into a saucepan and place the container on medium heat. Heat the milk to temperature 35°-37°С, then turn off the burner. You cannot use hot milk to prepare pancake batter, as the egg components may curdle and the batter will not work. If you prepare the dough from pasteurized milk, then you do not need to boil it, but only heat it until warm. If you use homemade milk to prepare pancakes, first boil it and then cool the liquid to room temperature. Important: It's best to take milk 2.5% fat.

Step 3: prepare the pancake dough.

Take a bowl with high edges and, using a kitchen knife, break the shell of a chicken egg over it. Pour the yolk and white into this container. Using a mixer on medium speed for 2-3 minutes beat the egg ingredients until they form a stable foam.

Then add sugar, a pinch of salt and 200-250 milliliters of warm milk. We continue to beat all the ingredients using an electric appliance at medium speed for another 3-4 minutes.

Now pour the flour into the bowl with the liquid mixture. Add this ingredient to the container in small portions and gradually so that no lumps form in the dough. The dough should be homogeneous. Then add the remaining warm milk to the dough mixture and add vegetable oil using a tablespoon. Mix all ingredients well again until smooth. The consistency of the dough should be like thick sour cream.

Step 4: prepare velvet pancakes.

We will fry velvet pancakes in a dry hot frying pan. Place the container on high heat. When the frying pan is hot, turn the heat below medium and, using a pastry brush, grease the container with a small amount of vegetable oil, then the first pancake will easily lag behind the hot surface of the frying pan. Using an oven mitt, take the frying pan in your left hand and slightly tilt it towards you. Then, using a ladle, pour the batter onto the edge of this container. Very quickly spread the dough in an even thin layer over the entire surface, turning the pan in a circular motion.

Fry the pancake first on one side until golden brown, and then, holding it from below with a kitchen spatula, quickly turn it over to the other side and fry it on this side until golden brown. Attention: Pancakes fry very quickly, so we need to adjust the heat and make sure that our dish does not burn.

Using the same cutlery, we remove our velvet pancakes from the frying pan and transfer them to a wide dish. Grease the finished pancakes with butter and place them on top of each other.

Step 5: Serve the velvet pancakes.

Serve hot pancakes to the table immediately. Sour cream, cream, honey, chocolate cream or jam go perfectly with our velvet pancakes. You can also wrap the finished pancakes with any filling you like. Enjoy your meal!

- – If you add a few tablespoons of boiling water at the very end of preparing the dough, then your pancakes will have holes.

- – You can add vanilla sugar or cinnamon to the pancake dough to make the pancakes more aromatic and appetizing.

- – To ensure that the dough has the same consistency, before pouring a new pancake into the pan, stir the dough with a ladle, then a flour sediment will not appear at the bottom of the container.

- – If you don’t grease a hot frying pan with vegetable oil the first time, then your first pancake will be “lumpy.” In this regard, it is not necessary to use a pastry brush, but you can simply pour a small amount of oil into the pan and twist the container from side to side to distribute the oil evenly.

- – The frying pan can also be greased with a piece of fresh lard, strung on a fork.

I recommend that you prepare the best velvet pancakes. There are many good recipes for pancakes: fluffy, lacy, thin, sweet, salty. Each housewife prepares this dish based on her taste preferences. My family really loves pancakes prepared according to this recipe. The pancakes turn out fragrant, thin and amazingly tender: they simply melt in your mouth.

Ingredients:

1 glass of water (boiling water);
one and a half cups of flour;
3 eggs;
3 tablespoons vegetable oil;
3 tablespoons sugar;
2 glasses of milk;
half a teaspoon of salt (or to taste).

The best velvet pancakes. Step by step recipe

Crack the eggs into a convenient bowl and beat with a whisk until smooth.
Add sugar, salt and one glass of milk to the eggs, mix everything until smooth.
For this recipe I use 2.5% fat milk, but you can make it to your liking.
Add flour to the homogeneous mass in several additions and mix.
Advice. Before adding flour, it must be sifted into a separate bowl through a sieve so that there are no lumps in it, it is enriched with oxygen and is easier to mix into the dough. I use premium wheat flour.
Then add a second glass of milk and vegetable oil, mix everything again.
Next, add a glass of boiling water, while mixing all the ingredients with a whisk.
Advice. Measure all liquid ingredients and flour using the same glass.
If you like vanilla sugar, cinnamon, you can add it to your taste - this will make the dish more aromatic.
Grease the frying pan with vegetable oil (you can do this with a brush).
Pancakes must be fried in a hot frying pan.
Using a ladle, pour the dough into the pan and fry on both sides until browned.
Using an oven mitt, I take the frying pan, tilt it slightly towards myself, pour the batter onto the edge and, using quick circular movements, evenly distribute the batter over the entire surface of the frying pan.
Before pouring a new pancake into the pan, I stir the dough with a ladle so that it has the same consistency.
Advice. Pancakes fry very quickly; you need to adjust the heat and make sure they don’t burn.
Ready-made pancakes can be greased with butter and stacked on top of each other.

The best velvet pancakes are ready: you will be surprised that making such amazing pancakes at home will not be difficult at all. Pancakes can be served with sour cream, jam, honey, jam, or wrapped in any filling. On the “Very Tasty” website you can find other, no less interesting and original, pancake recipes. Bon appetit - and cook with pleasure.

To prepare velvet pancakes, prepare the ingredients according to the list. It is advisable that they all be at room temperature.

Heat the milk to 36-37 degrees, remove the eggs from the refrigerator in advance. Release the eggs into a bowl, add sugar and salt, pour in 1 glass of warm milk and stir everything with a whisk.

Be sure to sift the flour and gradually add it to the milk-egg mixture, stirring with a whisk until all the lumps disappear. Pour in a second glass of warm milk and stir.

Gradually kneading the dough, pour a glass of hot water (boiling water) into it and add vegetable oil, stir.

Give the dough a little time to come to its senses, and then bake the pancakes in a well-heated frying pan. The first time before baking pancakes, grease the pan with a piece of lard, then - at your discretion, but you can bake without greasing. Using a ladle, scoop up the pancake batter and pour it into the frying pan with a deft movement, spreading the batter in a thin layer over the surface of the hot frying pan. It is important to choose the right fire, slightly above medium, and then the pancakes will jump off the pan. Place the pancakes in a stack, brushing each one with butter.

Soft, tender, tasty, velvety pancakes are ready!

Description

People are getting ready for Maslenitsa and collecting a collection of pancake recipes! So I found new, untested recipes, among which I was interested in one called velvet pancakes. How interesting! Why are they “velvet”? Need to bake and find out!

Upon closer examination, it turned out that velvet pancakes are very similar in composition to my favorite pancakes with milk. It’s interesting that here there are almost 3 of everything :) Only the technology for mixing the ingredients is different: here the eggs are not beaten with sugar, as usual, but separately, into a fluffy foam, and at the end of cooking the dough is beaten again.

There is more vegetable oil in the dough than in regular milk dough - there is only 1-1.5 tablespoons, but here there are as many as three. In addition, after baking, hot pancakes are greased with butter. Perhaps that’s why they are velvety – tender, buttery? Try it and tell us your opinion!

Ingredients:

3 eggs;
3 tablespoons sugar;
3 glasses of milk (200 ml each);
1.5 cups flour;
1/3 teaspoon salt;
Butter for greasing – 30-50 g.

Instructions:

Cooking method:

Wash the egg shells thoroughly with soap and dry. Beat the eggs with a mixer for 2-3 minutes until fluffy.

Pour in 1 glass of milk - it is better that the milk is lukewarm, not cold or hot, but slightly warm.

Add sugar, salt, mix.

Sift flour into the dough and stir with a spoon.

Now beat the dough with a mixer for another minute until the lumps disappear.

Pour in the remaining 2 cups of milk and stir.

Add refined sunflower oil and mix again, or better yet, beat. It is more convenient to prepare the dough in a deep bowl so that splashes do not scatter throughout the kitchen.

The dough is ready!

In the meantime, lightly grease the frying pan with vegetable oil before the first pancake and heat it very well. Pour a portion of dough into a hot frying pan from a ladle, spread it into an even thin layer, turning the frying pan, and bake the pancake until golden brown on one side, and then, turning it over with a spatula, on the other side.

It seemed to me that the dough was a bit runny, but the pancakes turned over and came off well. The main thing is not to rush, but wait until the dough changes color (which means it’s baked and won’t tear) and the bottom side becomes golden. If you hold the pancake longer, it will become fried, brownish-golden, and the edges will be crispy. If you remove it as soon as it turns golden, it will be soft. However, when hot pancakes, greased with butter, lie in a stack, they also become soft.

If you have some free time in the morning, milk and eggs in the refrigerator and a desire to please your family with a delicious breakfast, then try making “Velvet” pancakes. This is a simple but original recipe that will be the perfect start to the day.

A hot pancake charges you with positivity from the very morning, gives positive emotions and a feeling of satiety. And if you take another 10-15 minutes to create a delicious filling for pancakes, you can immediately make a nutritious lunch for your loved ones.

Purely Russian dish

Oh, and they love pancakes in Rus'! This is clearly evidenced by the centuries-old tradition of making and eating hot delicacies in a hundred of its varieties. Indeed, in Rus' pancakes have been cooked for a long time and are dearly loved. Although many centuries ago, the Egyptians began to make sour flatbreads, a kind of prerequisite for pancakes.

In the 9th century, Russians prepared yeast pancakes. Then a rumor spread that the pancake appeared when oatmeal jelly forgotten in the oven was fried and tasted.

Pancake is a round-shaped flour product. Like kutia, it is intended to commemorate the dead. Pancakes were always baked in large batches and distributed among the people, so that people would try and remember the deceased with a kind word.

Already in the 9th century they began to celebrate Maslenitsa, thereby saying goodbye to the winter. There is also a version that the pancakes resemble in color and shape the symbol of the main Slavic deity - Yarilo.

Not for every day

For your loved ones and family, try making velvet ones; mastering them will be easy and simple. You will need 3 glasses of milk, 3 eggs, 3 tablespoons of sugar and the same amount of butter. You also need a pinch of salt, about 200 grams of flour and half a teaspoon of vanilla. This is a basic list of ingredients needed to make Velvet Pancakes with Milk.

The secret of the dish lies precisely in the fact that the pancakes turn out thin and tender, as if embroidered. Accordingly, they require special skill and the correct combination of ingredients. The dough turns out fluffy and tender due to the addition of milk and the absence of soda slaked with vinegar. The result is “Velvet” pancakes that live up to their name.

Culinary experts warn that milk should be added to the dough once it reaches room temperature. In this case, the gluten in the flour is activated faster, the dough becomes elastic, and the pancakes themselves are more tasty.

Let's start from the base

So, “Velvet” pancakes are on the agenda. Where to start the cooking process? From chicken eggs, which need to be beaten with a pinch of salt. If you have an extra 5 minutes, you can beat the whites separately, and then add the yolks, mashed with sugar. So, as a result, the “Velvet” pancakes will turn out more fluffy and neat.

Add sugar and vanilla to the mixture. It’s especially tasty if you add natural vanilla essence into the dough. Add a little milk to the eggs and continue beating. Now add all the flour to the dough and knead thoroughly.

Now it’s the turn of the rest of the milk and vegetable oil. It’s better to take refined ones to avoid extraneous odors. The result should be a smooth, shiny, fairly liquid dough.

The process has started

The dough should sit a little, and then it’s time to bake velvet pancakes. The recipe will not be original in terms of baking. Grease the frying pan with vegetable oil and pour in half a ladle of dough. Rotate the pan until the dough covers the entire surface.

Bake the pancake on both sides and flip when the top darkens. This is a basic recipe that does not limit your imagination and welcomes any modifications. The entire baking process will take about half an hour if you have a large pan of dough.

With a plus in terms of satiety

If you are planning to make “Velvet” pancakes, you can modify the recipe using ingredients from your refrigerator. Due to their thinness and delicacy, pancakes can be eaten not only as an independent dish, but also as filled rolls.

But its composition depends only on your preferences. You can make a curd filling, fry minced meat, add kaymak or berries. It is recommended to knead the dough thoroughly so that there are no lumps. Ideally, it is better to take pancake or wheat flour, but almost any flour will do. Thus, you can adapt the recipe to any diet and, even while on a diet, treat yourself to tender pancakes.

For greater satiety, fry the minced meat with onions and carrots in vegetable oil. Add spices to taste. This will be the meat filling for your pancakes. A couple of pancake rolls are enough to satiate.

And for dessert, prepare the curd filling. To do this, mix a dose of low-fat cottage cheese with sugar or condensed milk. Knead the curd mixture until it reaches the consistency of sour cream.

For those on a diet

If you are forced to limit yourself in nutrition, then try making “Velvet” pancakes with kefir. To do this, take half a liter of kefir, 3 eggs, a tablespoon of sugar, 2 tablespoons of starch, 5-6 tablespoons of flour, 2 tablespoons of vegetable oil, half a teaspoon each of salt and soda.

During the cooking process, mix all the ingredients except soda and oil, as they are added at the very end. You can use a blender to completely eliminate lumps. Then bake the pancakes in a hot frying pan, and you only need to grease it before the first pancake, and bake the rest without preparing the pan.

You can serve pancakes with any side dish that you currently have at home. It can be condensed milk, sour cream, minced meat with onions and eggs, or rice with eggs.

But since this is a recipe for those on a diet, you can make it as easy as possible. To do this, you only need to use egg whites, and use vegetables or cereals as a filling. Pancakes with rice, onions and carrots are very tasty. You can afford such pancake rolls even on a strict diet, but provided that you eat them not at night and little by little.

The secret of their tenderness

How will you make Velvet pancakes? A recipe with a photo will be an excellent help in this matter, but the catch is that each housewife produces pancakes that are unique in taste and shape.

What they have in common is that they turn out tender and thin. In many ways they resemble velvet, as they literally melt in your mouth. Before cooking, you need to sift the flour. This will enrich it with oxygen, which will make kneading easier and improve the quality of the flour. Milk also needs to be prepared. It must be heated over medium heat. Hot milk cannot be used, as the eggs may curdle and the dough will not come out.

If you use pasteurized milk, you can simply heat it instead of boiling it. The situation with homemade milk is different - you need to boil it and then cool it to room temperature. If you serve spring rolls, roll them into a tube.

And if you eat pancakes as a meal on their own, sprinkle them with powdered sugar.