Pancakes without yeast

I'll show you how to cook pancakes with milk

French crepes according to chef Paul Bocuse's recipe

Ukrainian

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!


Potato pancakes with milk


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

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.