Pancakes without lumps recipe. Why yeast dough did not work: analysis of typical mistakes How to get rid of lumps in

Second courses
09.10.2021

It would seem that baking pancakes is very simple. But baking pancakes that are thin, translucent, beautiful and airy is already an art, and it has its own secrets.

How to make sure there are no lumps in the pancake dough

1. Milk and water should be poured into flour. In this case, the dough is easier to stir and it will be easier to get rid of the lumps.

2. There is another option for making lump-free pancake dough. To do this, on the contrary, first you need to knead a very thick dough, then gradually pour into it all the rest of the liquid according to the recipe and mix.

3. If the dough turns out to be too thin, do not pour the flour directly into the bowl - pour out a part of the dough, add flour, stir thoroughly so that there are no lumps, and combine with the rest of the dough.

How to make pancakes beautiful

1. To make the pancake even, of the same thickness, pour the dough onto the edge of the pan with one hand, and lift it with the other hand and rotate it so that the dough spreads over the entire surface.

2. The brownness of the pancakes can be adjusted by adding sugar to the dough. But do not overdo it: if there is too much sugar in the dough, then the pancake will burn, and not become ruddy.

How to make pancakes delicious

1. The first pancake, the one that should always be lumpy, has an important role to play. After tasting it, you will be able to determine whether you need to add sugar, salt, and flour or milk to the dough for the correct consistency.

2. Putting the pancakes on a plate, wipe each pancake with butter - the pancakes will be juicy, not dry.

4. So that tough pancakes are not dry and softened, they can be stored in a saucepan under the lid, smeared with butter.

How to make pancakes fluffy, spongy, loose

1. If you want to make fluffy pancakes, spongy, loose, well-absorbing sour cream or condensed milk, make them with yeast or yogurt / kefir.

2. Flour should not be sieved in advance, but at the time of preparation of the dough - so it will become more fluffy.

3. If you use baking powder instead of baking soda, use twice as much of baking soda.

4. If the pancake dough has not risen enough, all is not lost, you can remedy the situation by gradually adding warm milk and stirring the dough without stopping.

5. Beat well before adding the proteins. When the dough rises, add the proteins, let the dough rise again and only then bake the pancakes.

6. Pour the butter into the finished and risen dough. In this case, the proteins that you previously added to the dough must already be well mixed with the dough, otherwise, when in contact with the butter, the proteins will settle, the dough will become denser, and the pancakes - thicker and more viscous. Airy and thin translucent pancakes from such a dough will no longer work.

7. It is necessary to bake pancakes when the dough has already risen, but has not settled yet - seize the moment. It is better to take the dough with a spoon on top, without stirring. Otherwise, the dough may settle.

8. It is necessary to turn the pancakes from one side to the other when the edges are dry and the middle is covered with “pimples”.


How to prevent pancakes from sticking to the pan and burning

1. The pan for the pancakes must be separate. It is better not to use it for frying other dishes.

2. If the pan is cast iron, it must be ignited over high heat before cooking.

3. If you have a Teflon pan and the pancakes stick to it, try "brewing" the finished dough by adding a little boiling liquid to it.

4. If there are traces of previous baking on the cast-iron frying pan, it is better not to wash it, but to wipe it thoroughly with a soft cloth and salt.

5. Immediately before baking, add a little sunflower oil to the dough, about one or two tablespoons.

6. Oil is not poured into the pan, but grease it every two or three pancakes. It is very convenient to grease the pan with a half of a small potato, planted on a fork and moistened with vegetable oil.

7. Pancakes can stick due to sour milk. The dough can be tweaked like this: add a little flour, sprinkle with a little baking soda, pour boiling water over it, stir and continue baking.

How to flip pancakes correctly

1. Before making the first pancake, warm up the frying pan thoroughly, and then only turn down the heat - it is more difficult to turn over a pancake that is not at all "grasped" on the top side.

2. Before turning the pancake, slide the knife around the pan. Then the pancake will turn over easily, no “parts” of it will remain in the pan.

3. If the pancakes are not baked, they do not turn over when the edges are dry, they break - it means that there is not enough flour, do not be greedy, add more.

4. To make fluffy pancakes turn over easier, do not make them too large.

How to prevent pancakes from tearing

1. To prevent the pancakes from tearing, let the dough "come up", then the gluten in the flour will have time to "show" itself.
2. Add an egg, just remember that the more eggs in the dough, the tougher the pancakes.

3. Make the dough with lukewarm milk diluted with water about 50/50.


To make the pancakes look delicate

1. Openwork pancakes are best made from kefir dough.

2. If during the frying process you notice that you do not get what you wanted, dilute the dough with carbonated water, beer, kumis - depending on the main taste.

How to make low-fat pancakes

1. Use a Teflon pan.

2. Do not add vegetable oil to the pancake dough, and when the pan is warmed up, put a piece of fresh lard on a fork and rub it on the hot pan before each new pancake. Then they are practically dry.

Pancakes for those who want to lose weight ...

In order not to deny yourself the pleasure of your beloved, not to blame for the pancakes you have eaten and, most importantly, not to get fat, there are several recommendations.

Basic principles

  1. Less fat
  2. More protein
  3. More fiber

How can you reduce the calorie content of pancakes

  1. Unfortunately, you cannot completely abandon the use of butter in pancakes, since it is this oil that prevents the pancakes from sticking to the pan and sticking together when you put them on a plate. But the amount of oil can be reduced slightly. To do this, simply add 2-3 tablespoons of vegetable oil to the dough and fry the pancakes in a dry, well-heated skillet, preferably cast iron or Teflon coated. Thus, the pancakes will turn out to be much less greasy and heavy.
  2. Do not use whole eggs for making the dough, only use whites. The main thing is to beat them properly.
  3. It is better to take milk with a low percentage of fat (0.5%, 1.5%), or replace it by half with water, and ideally refuse milk altogether. If you take mineral water instead of ordinary water, the pancakes will turn out to be fluffy and airy.
  4. Use coarse flour, preferably buckwheat or rye, it contains less carbohydrates, but a lot of fiber, vitamins and minerals.
  5. You can add grated apples, pears, pumpkin or zucchini to the dough. Pancakes will become less nutritious.
  6. Eat ready-made pancakes not with butter or sour cream, but better with fruit or berry jam.

Delicious low-calorie filling options

  • Low-fat cottage cheese with chopped herbs, nuts or raisins;
  • Tuna in its own juice with finely chopped fresh cucumbers and herbs;
  • Fresh tomato, bell pepper and lettuce salad;
  • Chopped boiled chicken breasts with any fresh or boiled vegetables;
  • Green beans, boiled and mixed with chopped nuts;
  • Apples slightly stewed in a little water with a little raisins;
  • Boiled meat, rolled in a meat grinder and diluted with meat broth;
  • Vegetable stew made from peppers, tomatoes, peas.
    Experiment, taste and celebrate Shrovetide with joy!

Interesting facts about pancakes

The oldest recipe for pancakes in English dates back to the 15th century.

The world record for the biggest pancake was set in Rochdale in 1994. The pancake was 15 meters in diameter, weighed three tons and two million calories.

The world's largest pancake breakfast is held annually in Springfield, Massachusetts, USA. Hundreds of volunteers are taking part in the event, and since 1999, over 71,233 servings have been submitted by over 40,000 people. If all these pancakes are stacked, it will be over 3.5 km.

Ralph Lau from Leipzig set the world record for throwing pancakes in the air - in two minutes he threw it 416 times. And Mike Kucakre ran a marathon, constantly tossing a pancake, for 3 hours, 2 minutes and 27 seconds.

Original post and comments on

It would seem that baking pancakes is very simple. But baking pancakes that are thin, translucent, beautiful and airy is already an art, and it has its own secrets.

How to make sure there are no lumps in the pancake dough

1. Milk and water should be poured into flour. In this case, the dough is easier to stir and it will be easier to get rid of the lumps.

2. There is another option for making lump-free pancake dough. To do this, on the contrary, first you need to knead a very thick dough, then gradually pour into it all the rest of the liquid according to the recipe and mix.

3. If the dough turns out to be too thin, do not pour the flour directly into the bowl - pour out a part of the dough, add flour, stir thoroughly so that there are no lumps, and combine with the rest of the dough.

How to make pancakes beautiful

1. To make the pancake even, of the same thickness, pour the dough onto the edge of the pan with one hand, and lift it with the other hand and rotate it so that the dough spreads over the entire surface.

2. The brownness of the pancakes can be adjusted by adding sugar to the dough. But do not overdo it with the addition of sugar: if there is too much of it in the dough, then the pancake will burn, and not become ruddy.

How to make pancakes delicious

1. The first pancake, the one that should always be lumpy, has an important role to play. After tasting it, you will be able to determine if you need to add sugar, salt, and flour or milk to the dough for the correct consistency.

2. Putting the pancakes on a plate, wipe each pancake with butter - the pancakes will be juicy, not dry.

4. So that tough pancakes are not dry and softened, they can be stored in a saucepan under the lid, smeared with butter.

How to make pancakes fluffy, spongy, loose

1. If you want to make fluffy pancakes, spongy, loose, well-absorbing sour cream or condensed milk, make them with yeast or yogurt / kefir.

2. Flour should not be sieved in advance, but at the time of preparation of the dough - so it will become more fluffy.

3. If you use baking powder instead of baking soda, use twice as much of baking soda.

4. If the pancake dough has not risen enough, all is not lost, you can remedy the situation by gradually adding warm milk and stirring the dough without stopping.

5. Beat well before adding the proteins. When the dough rises, add the proteins, let the dough rise again and only then bake the pancakes.

6. Pour the butter into the finished and risen dough. In this case, the proteins that you previously added to the dough must already be well mixed with the dough, otherwise, when in contact with the butter, the proteins will settle, the dough will become denser, and the pancakes - thicker and more viscous. Airy and thin translucent pancakes from such a dough will no longer work.

7. It is necessary to bake pancakes when the dough has already risen, but has not settled yet - seize the moment. It is better to take the dough with a spoon on top, without stirring. Otherwise, the dough may settle.

8. It is necessary to turn the pancakes from one side to the other when the edges are dry and the middle is covered with “pimples”.

How to prevent pancakes from sticking to the pan and burning

1. The pan for the pancakes must be separate. It is better not to use it for frying other dishes.

2. If the pan is cast iron, it must be ignited over high heat before cooking.

3. If you have a Teflon pan and the pancakes stick to it, try "brewing" the finished dough by adding a little boiling liquid to it.

4. If there are traces of previous baking on the cast-iron frying pan, then it is better not to wash it, but to wipe it thoroughly with a soft cloth with salt.

5. Immediately before baking, add a little sunflower oil to the dough, about one or two tablespoons.

6. Oil is not poured into the pan, but grease it every two or three pancakes. It is very convenient to grease the pan with a half of a small potato, planted on a fork and moistened with vegetable oil.

7. Pancakes can stick due to sour milk. The dough can be tweaked like this: add a little flour, sprinkle with a little baking soda, pour boiling water over it, stir and continue baking.

How to flip pancakes correctly

1. Before making the first pancake, warm up the frying pan thoroughly, and then only turn down the heat - it is more difficult to turn over a pancake that is not "grasped" on the top side.

The reasons why the dough did not work out can be different. Baking products from yeast dough requires knowledge of many nuances and subtleties, since the dough is quite capricious and can behave unpredictably.

Alas, these subtleties are not mentioned in the recipes themselves. It is understood that an experienced hostess already knows all this. Well, the inexperienced, doing everything exactly according to the recipe and measuring the right amount of food with religious scrupulousness, will more than once encounter an unpleasant surprise: she seems to have done everything as it should, but the dough did not rise, or did not bake, or burned, or fell off after baking. ...

I collected all the "tricks" and "necessities" I knew for the correct handling of yeast dough and made such a memo. Perhaps someone will come in handy too.

If something went wrong. Where the mistake was made:

  • The dough is poorly formed, the products are flat, vague - excess water;
  • The dough ferments poorly, the finished products are tough - lack of water;
  • The dough ferments for a long time, the products acquire a salty taste, the color of the crust is pale - excess salt;
  • Products are vague, tasteless - insufficient salt;
  • When baking, the surface of the product is quickly tinted, and the middle is baked slowly, in addition, the dough ferments poorly - too much sugar;
  • Pale and slightly sweet products - not enough sugar;
  • Unpleasant yeast smell - too much yeast;
  • The product turned out to be small, not fluffy, poorly baked, heavy and cracked - little time for proofing the dough;
  • Products are vague, and the crumb has irregular large pores - excessive proofing.

What should be done if the dough does not ferment?

  • Dough chilled below 10 degrees need to be heated up to 30 degrees, but so that during heating it does not come into contact with objects with a temperature higher than 50 degrees.
  • Dough that is too warm must be chilled up to 30 gr. and add fresh yeast.
  • If you put too much salt or sugar in the dough, fermentation will slow down or stop. In this case, it is necessary knead a new portion of dough and mix it with salted or oversweetened dough.
  • The dough may not ferment due to the poor quality of the yeast. Check yeast quality simple: break off a piece and throw it into warm water. If the yeast floats to the surface, you can safely use it.

Food preparation and kneading

  • Before kneading the dough, flour must be sieved to remove lumps and incidental impurities, as well as to introduce air into it.
  • To make the yeast dough fluffy, all introduced into it food must be warm enough: eggs need to be heated in warm water, milk, flour, dough pan are also kept warm at first, but not overheating. If the milk or fat is too hot, the yeast will die and the dough will shrink.
  • When kneading dough yeast is diluted with warm water or warm milk. The most favorable temperature for yeast development is 25-30 g. Cold water or cold milk greatly slows down the life of the yeast and therefore prevents normal fermentation and the rise of the dough. In turn, too hot water or hot milk can completely stop the activity of the yeast.
  • Dry shivers need 20-30 minutes before use soak in cold water.

Dough fermentation

  • Dishes with dough after kneading need cover with a clean towel or napkin and place in a warm place to ferment... There should be no drafts in the room: because of them, a rough crust forms on the products.
  • It is considered normal for fermentation dough temperature 28-30 degrees, with a decrease in temperature, fermentation slows down, with an increase, it accelerates. However, it should be borne in mind that at temperatures below 10 degrees and above 55, fermentation completely stops.
  • The end of fermentation is recognized by dough beginning to settle.
  • Fit dough it is recommended to crumple, and then let him come up again. From the dough, when it is crushed, part of the carbon dioxide is removed, which is replaced by air. This enhances fermentation, providing better opening and lifting.
  • No dough, no dough should not be allowed to permeate, as this will degrade the quality of the test.
  • D 2 1/2 - 3 hours is enough for raising the dough... When left standing, lactic acid bacteria multiply in the dough, which convert sugary substances into lactic acid, which makes the dough and products baked from it acquire a sour taste. Products made from such dough do not brown well, the crumb turns out to be coarse.

Preparation of products for baking

  • Correctly kneaded dough should be smooth, not stick to hands and loose from the walls of the dishes.
  • The soft sticky dough is easy to roll out, covered with parchment paper... Cool kneaded dough sticking to your hands, roll it out a bottle filled with cold water.
  • Thinly rolled dough is difficult to transfer to a baking sheet without tearing, therefore slightly sprinkle the layer with flour, screw on a rolling pin, transfer to a baking sheet and roll out.
  • Salty fillings from meat, fish, mushrooms are not suitable for sweet dough and dough flavored with saffron, lemon, cardamom; for sweet fillings, do not cook salty dough.
  • To improve the appearance of the product, its surface at the end of the proofing smeared with an egg.
  • Best gloss is obtained with lubrication yolks alone.

Baking

  • If the cake turns brown too quickly when baking, you should cover it with wet paper or cling foil.
  • The readiness of the product is determined by crust color or fracture, or with an unpainted wooden stick. If the stick, stuck into the product and immediately taken out, remains dry and the raw dough does not stick to it, then this indicates the end of baking.
  • Small products - 50-100 g each - are baked at a temperature of 240-260 degrees for 8-15 minutes, products weighing 500-1000 g - within 20-50 minutes at 200-240 degrees.
  • Products should not be removed from the oven immediately.... First you need to open the oven door, and after a few minutes, carefully remove the product. Sudden temperature changes or shock may cause the product to fall off.

Sources:
A book about tasty and healthy food, Pishchepromizdat, M., 1954
Home cooking ”R.P. Kengis, 1965
The book "Russian dough" E. Medzhitov, Eksmo-Press, M., 2001

Pancakes are a traditional dish of the Eastern Slavs. For the ancient Slavs, pancakes were obviously a ritual meal, they are an indispensable attribute of the Maslenitsa holiday. Nowadays, pancakes are practically not perceived as a ceremonial food, and have taken their place in the everyday Russian diet.

It would seem that baking pancakes is very simple. But baking pancakes that are thin, translucent, beautiful and airy is already an art, and it has its own secrets.

How to make sure there are no lumps in the pancake dough

1. Milk and water should be poured into flour. In this case, the dough is easier to stir and it will be easier to get rid of the lumps.

2. There is another option for making lump-free pancake dough. To do this, on the contrary, first you need to knead a very thick dough, then gradually pour into it all the rest of the liquid according to the recipe and mix.

3. If the dough turns out to be too thin, do not pour the flour directly into the bowl - pour out a part of the dough, add flour, stir thoroughly so that there are no lumps, and combine with the rest of the dough.

How to make pancakes beautiful

1. To make the pancake even, of the same thickness, pour the dough onto the edge of the pan with one hand, and lift it with the other hand and rotate it so that the dough spreads over the entire surface.

2. The brownness of the pancakes can be adjusted by adding sugar to the dough. But do not overdo it: if there is too much sugar in the dough, then the pancake will burn, and not become ruddy.

How to cook pancakes without lumps recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Pancakes can be prepared using a variety of liquids, from dairy and fermented milk products to water. And in any case, they will delight household members with delicious taste. But most often they are prepared with milk. Then they turn out to be rich and thin.

For delicious and tender pancakes with milk, you will need:

  • Warm milk - 2 glasses;
  • Chicken egg - 3 pieces;
  • Sugar - 0.5 tablespoon;
  • Salt - 0.5 teaspoon;
  • Vegetable oil for dough - 2 tablespoons;
  • Wheat flour - 1.5 cups;
  • Vegetable oil for frying - how much will it take.

In fact, this recipe is not strict, some components of the dish can be replaced with others. For example, vegetable butter for dough can be replaced with melted butter, which makes pancakes much more rosy. Wheat flour can be partially replaced with buckwheat flour, then you can enjoy the taste of real Old Russian pancakes, which were prepared for meeting with spring. You can add more sugar to make pancakes for a sweet tooth. But then it would be inappropriate to wrap unsweetened filling in them: liver, mushrooms or cheese.

Speaking of cheese. If you add 200 grams of grated soft or hard cheese (but not processed) to the dough, then the taste of the finished dish will become better. Pancakes will acquire a special aroma, and they themselves will become so tender that you will not tear yourself away from them until you eat everything to the last.

Milk pancake recipe

To make a good dough, you need to knead it strictly according to the recipe. Otherwise, there will be a lot of lumps in it or it will stick to the pan when frying pancakes.

Break the eggs into a saucepan and beat them a little with a whisk or mixer.

Pour 2/3 cup of warm, but not hot milk into a saucepan. Add all the sugar and salt here and mix well.

Sifted flour is poured into the resulting mixture, preferably in 0.5 cup portions, after each dough is mixed with a whisk or mixer until smooth. The dough should be thick at this stage.

All the remaining milk (1 and 1/3 cup) is poured into the dough and mixed thoroughly. The ideal pancake dough has the consistency of sour cream or very heavy cream.

Add vegetable or melted butter and stir the dough again.

A frying pan (preferably with a thick bottom and a handle, but also with a non-stick coating) is heated on the stove and greased with vegetable oil. It is convenient to use a culinary brush for this.

To make the pancakes thin, you need to take so much dough that it can only cover the entire bottom of the pan, but no more. To do this, take the dough into the scoop (ladle) with the right hand, and hold the pan in place with the left hand. The dough is gradually poured strictly into the middle of the pan, which is quickly rotated with the left hand in a circle so that the dough spreads evenly over the entire surface. It is difficult only in words - in fact, everything is simpler.

Put the pan back on the stove and make sure that the dough on top of the pancake is baked. It starts to bake from the edges, and after 1.5 - 2 minutes the dough thickens in the middle. Then the pancake is turned over with a spatula and fried on the other side for 0.5 - 1 minute.

Repeat step 7-8 until all the dough runs out. Pancakes are ready!

How to serve pancakes?

If pancakes in milk were prepared without adding sugar, then any filling can be wrapped in them: mushrooms, potatoes, cabbage, cheese, boiled condensed milk, thick jam or jam, jam. If the filling was not provided, then the pancakes can be served with sour cream, honey or condensed milk. To make the dish look beautiful, pancakes can be rolled up in an envelope or in a tube.

In order for pancakes to always turn out without flour lumps, tasty, ruddy, thin and with holes, you need to know a few tricks. This is especially important for young and inexperienced housewives who have decided to cook this wonderful dish for the first time.

So that there are no lumps

There are several ways to knead the lumps in the dough:

Method 1... It is described in the recipe. Flour is mixed with all the ingredients and only with a part of the milk, since it is easier to knead the lumps in a thick dough. When the dough is smooth, add the remaining liquid and stir.

Method 2... If you use a mixer to knead the dough, then there will be no lumps - the mixer will carefully break them. Therefore, the components can be mixed in any order.

Method 3... Knead the dough in any order. Then keep it in the refrigerator for several hours and stir again. The swollen lumps will disintegrate on their own.

To be rosy and with holes

Use butter instead of vegetable dough. But do not be alarmed if the first pancake turned out to be nondescript. This is normal, as well as the first pancake is lumpy. This even happens with experienced housewives.

If the dough is too thin (thick)

If the pancakes break, then the dough needs to be made thicker. To do this, pour a quarter of the dough and add flour by eye, mix until all the lumps disintegrate. Then mix both parts of the dough and get a homogeneous mass.

If the pancakes are too thick, then you can add a little milk to the dough itself and stir until smooth.

I liked the recipe: 7

Recipe: Thin Pancakes - No blender dough recipe, but no lumps

Ingredients:
milk - 2 tbsp;
salt - a pinch;
sunflower oil - 50 gr;
granulated sugar - 1 tbsp;
wheat flour - 1 tbsp;
chicken eggs - 2 pcs.

My aunt taught me how to cook an adze for pancakes without lumps.

We love pancakes at home, I make them often. But once I beat the dough with a whisk or fork, but the lumps still remained. Then these same lumps in the dough looked ugly and when frying pancakes interfered and distracted, because all the time I wanted to break them.

This problem does not arise with a blender. But what if there is no technology at hand? how to make pancake dough delicious and beautiful? And cook pancakes thin without unnecessary bulges in the form of lumps? I share my aunt's recipe.

So, in order to start making pancake dough, I first take flour.
It is flour, not milk.

I make a small depression in the flour and break 2 eggs into it.

I begin to beat the eggs in this depression. All flour is not involved in this.
Before we start, let's add salt and sugar.

Now we start adding milk.

It should be added gradually, in small doses.
At first I added quite a bit.

And here's what happened when I connected it with an egg. Naturally, the flour gradually combines with this mixture.

So gradually I introduced the amount of milk I needed.

The dough should be homogeneous, not too liquid, drip slowly from the spoon, leaving a mark, as in the fork in the photo above.

If your dough is too thick, you can dilute it by adding either milk or water.

I add a pinch of baking soda at this point. And while I'm stirring, our frying pan is already warming up.

Usually, while baking, ready-made pancakes evaporate. I beg my friends to wait until the end of the process, but this does not always work.

I'll have tea with pancakes and fish caviar. I love salty. But you can use a wide variety of pancake fillings, both sweet and not so sweet.

Thank you for your attention and Bon appetit!

Cooking time:PT00H30M 30 min.

Estimated Serving Cost:RUB 50

I bring to your attention pancakes in a hurry, for those who do not know how to deal with lumps. These pancakes are made by my beloved mommy.

We need:
1.500ml. milk
2.2 eggs
3.1 cup flour
4.3 tbsp. tablespoons of sunflower oil
5.Salt a pinch
6. sugar 1 tbsp. spoon
I do everything by eye, the dough should be of the usual consistency like for pancakes.

Mix eggs, salt, sugar. Stir.

Add half the milk and flour. Stir. The dough is like pancakes, so there are no lumps.

Add the rest of the milk and stir.

Add sunflower oil, stir.

Bon Appetit.
I hope the recipe comes in handy.
You can add soda and then there will be a lot of holes in the pancakes.
If there is such a recipe, sorry, I did not find it.

Irishka, this has become a favorite recipe for pancakes))))
it was like this, there are 2 eggs in the fridge and my husband wants pancakes for tea
search quick and kneaded)))) have tried with my husband. eye-to-eye look: the taste of childhood is real pancakes))))))

then some time passed, I realized that I hadn’t saved the recipe))) the first search did not give any results ((((time passed and oh joy, today I found it))) and I already remembered it better so as not to forget

words of gratitude from us))) so far without a photo: too tasty

Nice to actually like the recipe !! This is the easiest, fastest pancake recipe. And if you still melt the butter and grease each pancake a little. generally yum-yum
Thanks for your feedback

30 years
Ukraine, Egypt, Lebanon,

Thanks a lot for the recipe!
The dough is made quickly and is smooth
The pancakes turned out to be thin and in a hole!
Thanks!

30 years
Nizhny Novgorod

Irishka, it's me again. We were on vacation in Austria and wanted our favorite pancakes for breakfast.
We bought 4 eggs. In the morning I had a shock - the EGGS turned out to be BOILED, with a bag of salt carefully placed in the package.

This is how it happens. Made yeast without eggs)))))))))))))))))))))

How to make pancake dough so that there are no lumps?

For a very long time I did not know how to bake pancakes, and then my mother taught me one recipe, which is still the most beloved and simplest one (everyone with whom I shared it, pancakes turn out with a bang).

And in order to avoid lumps, you just need to mix the dough with a whisk and no harvesters - the dough does not like mechanics at all. And flour is also very important: high-quality, proven. And it is better to add flour while stirring, passing it through a sieve (I have a sieve-mug - it is very convenient and compact). When sifting, the flour and dough are saturated with oxygen, which gives a good consistency.

So, whisk 5-6 eggs in a bowl, add a good pinch of salt and a spoonful of 3 tablespoons of granulated sugar to them (if you like it sweeter - add more). Then we add 8-9 heaped tablespoons of flour to the eggs (do not forget to sift) - the dough turns out like thick sour cream. Then add 3 cups of milk so that the dough begins to pour, and 3 tablespoons of vegetable oil. We mix. You can bake.

It is better to ignite the frying pan with salt before baking (then do not rinse the salt, but wipe it thoroughly with a clean cloth).

I have a good pancake maker and I grease it only before the first pancake, and then I bake it like this (there is butter in the dough). Pour the dough quickly throughout the pan. I pour a ladle, a little less than half a ladle for a pancake. The pancakes are thin and tasty.

For pancakes and pancakes, we take everything that is lying around in the refrigerator: kefir, milk, cottage cheese, sour cream, zucchini. I even bake "hot" pancakes: with bananas, with sausages, with sausage.

For pancakes, you need batter, for pancakes, thick. But so that there are no lumps in the pancake dough, you need to stir with a fork and first prepare a thick dough, like for pancakes, and then dilute it with water or milk. I don't use any blenders, mixers or kitchen processors.

In what order should the food be put into the dough. First, we take all the liquid ones, mix, add salt and sugar, mix and then flour and soda. According to my observations, it is better to put soda together with flour. You can add vegetable oil to the dough and then you can bake without greasing the pan. Grease the skillet well with an onion cut in half, or use a fork of lard.

To prevent the first pancake from turning out lumpy, you need to heat the pan well, then the oil. And even better, if there is a special frying pan with a wooden or plastic handle for the pancakes.

Stir the dough right or left... as mentioned in the answers above - it turns out that the question is not so fundamental. Experiments by enthusiasts and curious scientists have confirmed that, from the point of view of science, the direction of mixing can be any.

All problems with lumps are amazingly solved by the hand-held hand blender. With it, it is much faster, easier and more cure than with the 2-attachment electric mixer familiar from Soviet times, which is too heavy for the hand (and pulling out, folding and washing it is also somewhat tedious).

Choose a whisk attachment from the kit, scroll through the ingredients in the bowl, and the pancakes will turn out to be great.

The blender brand does not matter... power too: the lowest-power one (literally from 120-180 W) will do. The powerful one will do the same thing a few seconds faster.

Low-power hand blenders of under-advertised brands are very inexpensive. But if you have already decided to buy this device, then choose a more powerful one, from 600W. It is a great helper in the kitchen - dexterous and fast... especially for the preparation of small portions of mixtures (in volume, approximately, as for 2-3 people), - even with the aforementioned mixer and even, it would seem, such a versatile combine.

Even in the minimum set of the hand blender there are 2 attachments - corolla(cocktails, dough for pancakes, pancakes) and knife(puree soups directly in a saucepan, minced vegetables, chopping nuts, etc.).

We were very pleased extended set(2 attachments and 1 mini bowl with a knife attachment - for chopping greens, nuts, onions). We use it almost daily for 5 years.

Good pancakes!

I take 250 g of cold milk, 2 tsp. sugar and 0.5 tsp. salt, 1 glass of flour and slowly beat until smooth, add 250 g of carbonated mineral water and 2 large eggs or 3 small eggs (shake separately). Last but not least, 2 tbsp. vegetable oil, mix, set aside for flour to swell for 20 minutes. Then I bake in a hot cast-iron pan greased with vegetable oil, thin, all with holes, pancakes. Sometimes I add buckwheat flour to wheat and finely chopped green onions. then I put a pinch of soda in the flour. Beat with a whisk or blender.

I take 2-3 eggs, a pinch of salt, 2-3 tablespoons of sugar and grind in a bowl, pour in a liter of milk and mix into a homogeneous mass, then slowly begin to pour in flour and beat with a whisk, the dough should be like rare sour cream, when the consistency is ready, I let the dough stand for an hour (you can not leave it, but beat it with a mixer), the lumps of flour seem to soak and dissolve easily after beating, I take half a teaspoon of soda, a tablespoon of vinegar - I quench the soda and mix it into the dough.

I never pour sunflower oil into a dough, grease a preheated pan with a piece of bacon and pour out half a ladle of dough, turn the pan so that the dough spreads and put it on the fire, you will see for yourself when it is time to turn the pancake on the other side, remove the pancake, grease with melted butter , fold it twice in half and onto a plate.

Everyone loves my pancakes, wherever I go, I just have to feed everyone with my pancakes)

A few more nuances - I do not regret eggs, I like to put not 2-3, but 4-5, with bright yolks, then the pancakes are yellow as the sun. If you are frying pancakes in order to cook them with filling, you do not need to grease with oil.

We used to stir by hand with a spoon, so making pancake dough was a very hateful activity. After the appearance of the mixer, it takes no more than 5 minutes to prepare the dough from 1 liter of milk. 2 - 3 eggs, 4 tablespoons of sugar (I love sweets) a liter of milk, a little salt and flour by the eye. Beat with a mixer and in a ceramic pan. And if you add spoons of 2 starch, then the pancakes can turn out to be even thinner and crunchy.

All of the above recipes are good. But still it seems to me that it is preferable to use the technique, which is not so loved by many. Blender, mixer, food processor. When using them, the dough does not suffer at all. But the surest way to avoid lumps, which was question.

As a rule, at home I cook almost all food and I am good at it. I always prepare pancakes as follows:

a glass of milk, an egg, salt, sugar to taste, a piece of butter, sifted flour. In this sequence, I beat the whole mass with a blender until it is completely broken, then in order to bring it to the appropriate consistency, I add only spring water and beat again. And then you need to let the dough stand for 40 minutes and beat again. Thin pancakes with holes turn out like the sun.

How to make a lump-free pancake dough?

  • Pancake info
  • Step-by-step recipe for making pancakes

Anyone who has tasted pancakes at least once will hardly forget their delicate and mild taste. Moreover, they eat pancakes for a reason, but always with some kind of filling. As such, it can be sour cream, cottage cheese, any jam or jam, liquid chocolate, stuffed meat with spices, eggs and much more. It all depends on the imagination of the one who bakes and eats them. True, there is a lot of fiddling with how to make pancake dough, but the result is worth it. After all, you always want something delicious for hot tea or a cup of coffee. So every housewife can easily and with great pleasure prepare wonderful pancakes, there would be a reason for this, for example, a birthday, some family holiday, Easter, New Year, and, of course, Maslenitsa. Although the reasons do not have to be.

Before you put the dough on the pancakes, you should prepare all the necessary ingredients so that during baking there are no unforeseen circumstances and unpleasant incidents. For baking pancakes you need: a frying pan (preferably cast iron or Teflon). turning spatula, large dish (or round tray). on which you can fold ready-made pancakes. And to make pancake dough, you need the following mandatory ingredients: eggs - 2 or 3 pieces (the more eggs, the tastier the pancakes become); milk - 0.5 liters; wheat flour - 1 cup (approximately 250-300 grams); granulated sugar - 1 tablespoon, vegetable oil - 3 or 4 tablespoons; salt - to taste. Below will be presented a step-by-step recipe for making a dough for pancakes without lumps.

So, you can now proceed to the question of how to make pancake dough so that no lumps form and remain in it. Step one. Stir eggs with granulated sugar and salt. You need to do this well enough to get a homogeneous mass without streaks. Then add milk to this mass and mix well as well. Step two. This is the most important point in the preparation of the dough - the gradual addition of flour. Firstly, the flour must be sifted, not only because there may be specks in it. This must be done for the reasons that during sifting, the flour is saturated with oxygen, which, in turn, makes the pancakes tender, soft and fluffy. So, so that no lumps form in the dough, flour is added gradually, in small portions. Even if you need to spend more time on it.

In addition, even adding flour in small portions, there is still a chance of lump formation, even small ones. Therefore, the most suitable way to avoid this is to use a conventional mixer. it allows you to eliminate all the lumps that are in the test and are not visible to the naked eye. It is necessary to ensure that there is not too much flour or, on the contrary, not enough flour. The dough should be of the same consistency as liquid sour cream. If the dough turns out to be too thin, then pancakes will not work out of them. If it is too thick, then the pancakes will turn out to be strong and rough, like a flat cake. Therefore, it is very important to maintain strict proportions in order to avoid such problems. Step three. You need to add vegetable oil to the finished dough, it will not allow the pancakes to stick during baking and burn.

If the pancakes stick to the pan during baking, it is best to add some more vegetable oil to the dough. This will definitely not spoil the quality of the dough and pancakes. Step four. Pancakes can now be baked. First you need to heat well, even heat the pan, otherwise the dough will stick to the bottom. As soon as it is hot, coat the bottom of the pan with vegetable oil and pour in one ladle of dough. The pan must be instantly tilted in different directions so that the dough is evenly distributed over it. Otherwise, the pancake will not be round enough and of uneven thickness. Hold the pan over the fire for two or three minutes and turn the pancake to the other side so that it is browned on both sides. Ready-made pancakes should be placed on top of each other on pre-prepared dishes.

That, in principle, is all, the pancakes are ready. Thus, the article provided detailed information on how to make pancake dough so that no lumps form in it, which so often interfere with achieving perfect pancakes. As it turns out, this isn't all that difficult to achieve. It is enough to follow the presented step-by-step instructions and use a regular mixer that will cope with this problem in no time. Using this approach, you can ensure that there are no lumps in the dough, even the smallest ones, and the pancakes are tender, soft and airy. Well, everything else is a matter of taste and preference. Pancakes can be eaten with anything. As the people say - there are no comrades for taste and color.

How to make pancakes without lumps

The first pancake is lumpy - this is what they usually say about any business that was not entirely successful the first time. But if you understand the catch phrase in the literal sense, then in this case, certain knowledge and skills are needed in the preparation of a wonderful folk and everyone's favorite dish, so that it does not turn into a lump. This article will show you how to make a good smooth dough for delicious pancakes.

The recipe for making pancakes without lumps

What are the ingredients in the dough:

  • 2 chicken eggs
  • A glass of flour
  • Half a liter of milk
  • Table salt - a pinch
  • Granulated sugar - a tablespoon
  • 2-3 tablespoons of vegetable oil (it is better to take sunflower oil)

Step-by-step cooking process:

  1. First you need to mix the salt, sugar and eggs well. Beat with a whisk, mixer or blender.
  2. Then you should pour in a little milk (literally half a glass) and add flour. It is worth noting that the dough is prepared in the same way as for pancakes, so there will be no lumps with this cooking method.
  3. Pour in the remaining half of the milk and mix well.
  4. The last ingredient - sunflower oil - also add to the dough and stir thoroughly. That's all! The dough is ready and you can bake your favorite thin cakes.

How else can you make dough

This recipe is not much different from the previous one, but there is an opinion that the pancake dough does not "like" mixers, blenders and food processors - just a whisk! In addition, it is worth taking care of and choosing good flour, and take a little more eggs - 5-6 pcs.

What else you need to know to make delicious pancakes

To make the dish very tasty and appetizing, carefully read the following tips:

  • Choose the "right" frying pan - Teflon or cast iron
  • Use a spatula to quickly turn the dough to the other side while frying
  • For convenience, put the finished dish on a large round tray.
  • Know that the more eggs (4-5 pcs), the tastier the pancakes
  • Be sure to sift the flour before mixing with the rest of the ingredients.
  • Pour flour slowly - then the dough and dish will turn out without lumps.
  • Add vegetable oil so that the dough does not burn during baking and the dish itself does not stick to the pan
  • Before you start baking, heat the pan by adding a little salt to it, but do not rinse it off before frying, but just walk it lightly with a dry rag.

Follow the recipes listed above, and you will remember how to cook great delicious pancakes forever!

an exceptional recipe for pancakes. dough without lumps. if it turns out to be watery, I separately mixed the egg with flour and sugar and added it. I just decided to share it with anyone interested)

Did you know that pancakes, although they are a primordially Russian dish, are quite typical for French cuisine, and the Germans favor thin pancakes with milk, and even in the States they are familiar with this wonderful dish.
How to cook pancakes with milk? There are a lot of recipes, they advise this, and that, and that. I strongly disagree with many recipes. But the main secret, thanks to which pancakes with milk are thin, is in the dough. For such pancakes, you need a dough without yeast culture. The yeast raises the dough, and then the pancakes are plump.
Milk pancake recipe

So, let's take on board my favorite recipe for pancakes with milk. We need:

  • 1,5-2 glasses of flour, more is possible, it all depends on your appetite, but then do not forget to adjust the proportions of the rest of the products.
  • 0,5 liters of milk (you can also water, but milk tastes better, right?).
  • 3 eggs, for example, I like large, brown with large bright yellow yolks.
  • A tablespoon of sugar, another tablespoon of vegetable oil and a pinch of salt.

To make the dough without lumps, first mix the eggs, sugar, salt and, stir.
We add flour - it is better to gradually, it will be more convenient to stir this way.
When the flour is absorbed and a uniform mass is obtained, we begin to gradually pour in the milk and mix thoroughly. First flour, then milk - then there will be no lumps. But if you splash two glasses of flour into half a liter of milk, you are tortured to destroy the lumps by pressing them against the walls of the bowl.
Actually, the most convenient way to knead dough is to use blender... Then, in principle, you can forget about the lumps. But somehow it doesn't work out with the kitchen appliances, so I traditionally make the pancake dough using a whisk.
Now add a spoonful of vegetable oil to our dough. You can take the usual sunflower or olive, someone may like corn. Best of all, odorless butter, then it will not overpower the delicate and delicate aroma of our pancakes with milk. By the way, those with a sweet tooth may well increase the amount of sugar to their liking. You can also add vanilla or cinnamon, but keep in mind that cinnamon will color the dough chocolate.
Let me tell you a little secret: to make the pancakes not just ruddy and beautiful, but also with charming bubble holes, you can add a little water to the dough, just a couple of spoons.
The pancake pan should be very well preheated. And get ready to stay on the stove and do everything pretty quickly until the dough runs out. Thin pancakes are fried instantly, and it is not good to overexpose such a thin product on fire.
Grease a frying pan with oil in a thin layer, the thinner the better. We have already added vegetable oil to the dough, precisely so that our pancakes do not stick from the pan. Therefore, you do not need to pour a lot of oil into the pan. If you use a Teflon frying pan, you do not need to grease it at all, just what is already in the dough is enough.
The dough can be poured into a frying pan with a large wooden spoon, it looks very impressive from the side, and wood is a good food material. You can also use a small ladle. One thin pancake needs only half a spoonful. However, if your pan is large, then the amount of dough is needed more. On a small frying pan, respectively, less. It is best to determine here by the method of the first two pancakes. The first pancake often turns out to be thicker than necessary, and the second portion of dough is not enough to make the pancake round and take up the entire frying pan. After that, you will probably know how much dough you need in your frying pan.
Spread the dough in a frying pan with rotational-swaying movements over the entire surface with a thin-thin layer. Only this must be done very quickly, the pan is hot. It can take a long time to write about pancakes :)
As soon as the dough is browned and you see that it is no longer liquid, you can turn it over.

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Pancakes with milk fluffy without yeast recipe