Food and drinkRecipes

We bake pancakes: the recipe is classic

Pancakes are a traditional Russian treat. There are a lot of ways to prepare this dish. Some make thin, almost transparent lace pancakes, others prefer to bake thicker. There are many products on the basis of which you can bake pancakes. The classic recipe is usually cooked on the basis of milk, flour and eggs. Let's consider in more detail some variants.

Classic recipe for pancakes on milk

The traditional way of baking pancakes is based on:

  • 100 g of wheat flour;
  • 300 ml of fresh milk;
  • 1-2 tbsp. L. Vegetable oil and sugar;
  • 1-2 pcs. Eggs;
  • A pinch of salt.


How to prepare pancakes? The classic recipe does not provide for special products and conditions. Everything is done simply. To begin with, the specified amount of flour should be sifted into a wide container. Then make a small groove and beat the eggs in there. Slightly warm the milk and add to the eggs. Put the sugar. Slowly and gently, using a whisk, whip the ingredients, gradually grasping the flour. Milk does not need to be poured all at once, add it gradually. The dough should acquire a consistency of sour cream and become homogeneous. After pour in the vegetable oil and the remnants of milk. The final mixture should be like thick cream. Cover the container with a film and hold in a warm place for half an hour. Preheat the dry frying pan. Then wipe it with a slice of bacon or ordinary oil (for convenience, you can cut the potatoes, stick it on the fork and dipped in oil). On a hot pan pour a sufficient amount of dough, turn it in different directions, so that the mixture spreads evenly and fills the existing voids. Put on the fire and hold the pancake for 1 minute. The state of readiness can be determined by the appearance of the test - it is slightly baked. Now gently turn the pancake to the other side and hold it until it is ready. This is the technology by which pancakes are prepared . The classic recipe is the easiest way to bake. The only thing that you have to tinker with is a dough that must not contain lumps without fail. If you can not achieve homogeneity, it can be filtered through a sieve or gauze.

The recipe for classic pancakes on water and milk

Some methods of preparation provide for the presence in the classical recipe of water. We offer to bake pancakes with this component.


  • Wheat flour weighing 300 grams (1.5 cups);
  • 2 eggs;
  • 200 ml (1 glass) of warm water;
  • 200 ml (1 glass) of warm milk;
  • A pinch of salt, a spoonful of sugar and a third of a glass of sunflower oil.


Unlike the previous method of preparation, here is a slightly different technology for kneading pancake dough. The recipe is classic in water and milk as follows. First you need to separate the yolks from the proteins. Beat up the yolk with sugar and salt, pour into the milk mixed with water, and then add the sifted flour very slowly and gently. At the same time, stirring constantly. Once you managed to knead the dough of the right density, add whipped proteins to it and mix again. At the very end, pour oil into the dough. We bake using the same technology described in the first recipe. Pancake dough can be kneaded on one water, but with the addition of milk pancakes are made more airy. Serve a ready dish with anything. Pancakes stuffed with meat, mushrooms, cottage cheese. Water them with honey and sour cream, stuff with fish and red caviar. Pancakes are really delicious!

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