The secrets of making delicious thin pancakes

The secrets of making delicious thin pancakes

On Shrovetide holidays I want to share the secrets of cooking delicious thin pancakes. These secrets came to me with experience, trial and error: somewhere I heard, read, looked, tried, and I succeeded. As a result, I gathered all my knowledge of pancake mastery and I want to tell them to you. If you follow these rules, the pancakes are thin, delicate, soft, but elastic enough to wrap the filling. They are not torn, and also deliciously tasty. This article will be interesting not only for beginners, but also for connoisseurs of culinary affairs. After all, we (in particular, I) are constantly learning, improving. And perhaps you can find something new for yourself. For example, I have a recipe with the right ratio of products, where the pancake will be tasty, thin, soft, with beautiful holes - just perfect! Let's make the most delicious pancakes together with “I love to cook” on the Shrovetide of Maslenitsa - such that everyone gasps !.


  • eggs - 2 pieces;
  • kefir - 0.5 cups;
  • milk - 1.5 cups;
  • flour - 1 cup;
  • baking powder - 1 teaspoon;
  • granulated sugar - 2 tablespoons;
  • liquid vanillin - 1 teaspoon;
  • salt - a pinch;
  • sunflower oil - 2 tablespoons;
  • melted butter - 2 tablespoons;
  • sunflower oil to lubricate the pan.

Delicious thin pancakes. Step by step recipe

  1. Pour sugar, salt, vanilla into the eggs and mix well until smooth.
  2. Separately combine milk and kefir. And you can add a little (50 grams) to the egg mixture and stir.
  3. Sift flour and combine with baking powder.
  4. In small portions, alternately introduce flour and milk mixture into the dough, stirring well. In the middle of this process add vegetable oil and mix well until it is completely dissolved. When you add the butter, the dough should be in consistency, like a pancake. And then we breed with liquid products.
  5. Once the dough is cooked, you can immediately begin to fry it, but I still leave it for 15-20 minutes to rest and brew at room temperature.
  6. Preheat the pan (about 1 minute over medium heat), grease with vegetable oil or lard.
  7. Pancakes are prepared very quickly: 1.5-2 minutes on each side over medium heat. You can turn it over either with a spatula or with your hands, prying off the edge of the pancake with a spatula or a wooden skewer (circle them around the edge of the whole pancake, then hook on one side so much dough so that you can take it with your hands).
  8. For a delicious taste, thinly grease the pancake with ghee (can be replaced with ordinary butter).

Delicate, very thin, lace, with large holes, pancakes are ready! Pancake week was a success tasty! All the secrets of cooking, the nuances of proportions and recommendations I have outlined below. They can also be used for other pancake recipes.

The main secrets of cooking delicious thin pancakes

  1. When we add fermented milk products (kefir, yogurt, liquid sour cream) to pancakes, they become softer. Therefore, cook on a mixture of milk and fermented milk products. The ideal proportion is 3 to 1 (milk + kefir, for example): the pancakes are soft, tender, but their elasticity is well preserved, they do not break.
  2. For 1 cup of liquid we take 1 egg, if the pancakes are stuffed, then 3 eggs in 2 cups. The egg makes the dough more resilient.
  3. For a good, necessary consistency of the thin pancake test, take 2 cups of liquid and 1 cup of flour. If you need more or less pancakes, then proportionally change the amount of liquid and flour.
  4. In order for the pancake to have beautiful holes, a baking powder is added to the dough: for 1 cup of flour - 1 teaspoon of baking powder.
  5. The flour must be sifted - we will not only remove the lumps, specks, but also enrich the flour with oxygen, and this will make the dough more airy. Ideally, you need to sift 2 times, but 1 will already be enough for tender pancakes.
  6. Be sure to add sugar to the dough: for sweet pancakes - 1 tablespoon per 1 cup of liquid; for pancakes with meat filling - 1 teaspoon per glass of liquid. In the process of cooking, sugar is caramelized and gives our pancakes not only sweetness, but also a very beautiful blush. If you put an excessive amount of sugar, then the pancakes will burn and stick to the pan, if you don’t add at all, they will turn badly brown and look not very pretty.
  7. Salt in the test sets off the taste of sweet, makes it more pronounced. It is added to taste, but of course, everything has its measure: approximately 0.3-0.4 teaspoons in 2 cups of liquid.
  8. Vegetable oil must be added to the pancake dough (in the middle of the process), thanks to it pancakes do not stick to the pan and turn over well. In this case, vegetable oil is very well distributed throughout the dough, makes it more elastic, helps break down possible lumps. And when we bring to the desired consistency the dough for thin pancakes, the oil will not accumulate at the top. And, accordingly, each pancake will receive an even amount of fat.
  9. From the dough kneaded on a baking powder (not on yeast), you can immediately start to fry the pancakes. But I would recommend leaving it to stand for 15-20 minutes. During this time, the gluten of the flour will swell, all the ingredients will dissolve, if they have not dissolved before, the dough will become more elastic and uniform.
  10. A pan is better to use pancake or non-stick. If you have cast iron, then before using it you need to wash it well, wipe it dry. If you have a new pan or you have fried meat on it before, then the pan needs to be calcined with salt. In this case, it absorbs the remnants of soot, fat, which is not visually visible, but because of them, pancakes can stick to the pan during baking.
  11. Before the first pancake, the pan must first be heated, and then greased with a thin layer of vegetable oil or a piece of lard. If you grease with lard, then the pan should be well heated, and if with vegetable oil, then it can be warm, only then bring to the desired temperature. The secret here is that in a heated cast-iron frying pan, the pores expand a little and when we apply fat, a kind of non-stick surface forms. But Teflon pans also need to be greased.
  12. If you are just starting to learn how to bake pancakes, then it is better to take a pan with a smaller diameter - it will be more convenient on it.
  13. The amount of dough for a thin pancake: approximately 60 milliliters of dough are needed in a pan with a diameter of 20 centimeters. Before frying, measure 60 milliliters of water in a measuring cup and pour into a ladle. Pay attention to how much space this volume takes. And when you pick up the dough, then stick to this level.
  14. The secret of lace pancakes with holes: you need to grease the pan before each pancake, if you do not apply fat, the pancakes will also be perfectly removed, but will have a smooth texture.
  15. If, when turned over, a thin pancake breaks, cannot be removed, you need to add 1-2 tablespoons of flour.
  16. For a delicious taste, thinly grease the pancake with ghee (can be replaced with ordinary butter).
  17. Pancakes can be prepared for the future. To do this, you do not need to spread with butter, but just cool, transfer to parchment paper, fold it in a plastic bag and send it to the freezer.

Stick to these simple secrets and you will always have thin pancakes that will turn out to be incredibly tasty, very soft and charmingly beautiful. Join us on “I Love Cooking” and we will tell all our secrets of cooking delicious food so that even a novice can become a professional. We are also happy to tell you the recipe for making pancakes with kefir cheese and discover the secret of how to make pancakes with mineral water and milk.

You will succeed!

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