Pancakes pies

Pancakes without yeast

Yeast pancakes

Stuffed pancakes

Pancakes with savory filling

Pancakes with sweet filling

Pancakes with a crispy crust.

Buckwheat pancakes

French pancakes

Pancakes with kefir

Pancakes

Pancakes with milk

Pancakes with water

Thin pancakes

Pancakes - a flour dish made from liquid dough, baked on a hot skillet; usually has a round shape. Pancakes may have been the first dish made from flour. Pancake recipes are found in almost all cultures: Russian blini, French crepes, palachinki, English pancakes, Indian dosa, Ethiopian injera, and others.

Why cook pancakes with starch at all when you have regular flour? Strictly speaking, in this recipe you will find both. Starch (in our case, corn starch) is added to make thin pancakes more elastic. As a result, they will not tear when turned over in the pan. In addition, such pancakes can be safely stuffed with meat, cottage cheese or any other filling, without fear that the base will not withstand the “load”. The texture of the pancakes is more delicate, and the taste is quite familiar, because the dough contains traditional eggs and milk.

Pancakes with starch

Pancakes made with tomato juice differ from ordinary ones not only in their original taste, but also in their rich color, so they look truly festive on the table! So, if, for example, you are thinking about how to surprise the guests who are going to visit you during Maslenitsa week, take note of our recipe. The pancake dough is prepared in a completely traditional way, only tomato juice is added to the milk. But we recommend serving them with a spicy sour cream sauce, seasoned with garlic and chopped herbs. Very tasty!

Pancakes made with tomato juice

I'll show you how to cook pancakes with milk

French crepes according to chef Paul Bocuse's recipe

Lenten pancakes on mineral water are prepared very quickly and simply: the batter consists of only 5 ingredients, including salt and sugar. And if you still believe that nothing can turn out without eggs, our recipe will completely debunk this common misconception. So, we mix mineral water, salt, and sugar, add vegetable oil, flour, and... start frying! How quickly these lovely thin pancakes reach the table depends solely on your culinary skills. And the more you practice, the better! A good, proven recipe for lenten pancakes on mineral water is included.

Lenten pancakes on mineral water

Pancakes on sourdough are a true classic of the genre: this is how our grandmothers and great-grandmothers prepared them, especially if it was about any important occasion. It could be joyful (Maslenitsa) or sad (funeral), but in any case there should have been a pile of just such pancakes on the table, fluffy, with beautiful holes. The dough is prepared for a long time and solemnly: first, the dough is kneaded, which must be allowed to rise, then milk, flour and other ingredients are added, except egg whites. After which there is a process of long proofing, during which the risen mass is lowered several times. Finally, whipped egg whites are added to the dough, left for an hour again and the pancakes begin to be baked. Would you like to try making these? Our recipe will help you!

Pancakes with sponge dough

Pancakes and tiramisu are self-sufficient dishes. But try to combine them, and you will get a delicious dessert.

Oat pancakes with blueberries and tiramisu

Ukrainian

On the eve of Maslenitsa, every hostess plans to bake pancakes for her family and friends. Today I suggest making thin and tender pancakes with milk and water. They are versatile and suitable for both sweet and savory fillings. This time, we will stuff the pancakes with chicken fillet, boiled eggs, and fried onions. Such a dish is perfect for a hearty lunch or dinner. The pancakes turn out very tasty, delicate, and appetizing. Conveniently, these pancakes can be made in advance by freezing them in the refrigerator.

Pancakes with milk and water with chicken and egg

American

Tender banana pancakes with milk are very simple and quick to prepare, making them ideal for a delicious and healthy start to the day. The pancakes are fried in a dry pan, so they are non-greasy, airy and very tender. Use very ripe bananas with brown spots for the recipe; they are softer and sweeter than green fruit. Ground cinnamon gives the products a unique taste and aroma. Serve banana pancakes with a variety of toppings, chocolate or berry sauce, honey, maple syrup or your favorite jam.


Banana pancakes with milk


Today on the menu are potato pancakes with milk – very tasty, delicate and thin. The recipe is simple, budget-friendly and tested many times. The pancakes are soft, elastic, easy to flip and do not tear. In appearance and taste, you can't immediately tell potato pancakes from classic ones, but these are much more fragrant and tastier. It is better to serve potato pancakes immediately after cooking with sour cream or garlic sauce. Be sure to try it!


Pancakes

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