Very soon the day will come when people will solemnly burn the effigy of Maslenitsa, saying goodbye to the winter and giving way to spring. Today we will talk about how to make pancakes from dough with milk, which will certainly cause great delight among your family and friends. We hope that this simple recipe will mark the beginning of a new family tradition and will be passed on from generation to generation.

Traditional Russian pancakes were baked from buckwheat flour with the addition of fatty sour cream or cream, resulting in rather dense and thick “rounds”. Today, thin and airy products in which various types of filling can be wrapped are considered a favorite among cooks.

There are many variations on the theme of how to cook pancakes with milk: some add vanillin to the dough, others prefer not to add sugar, some leave the mixture to “rest” for a while.

But there is a basic composition that is worth using, at least until you master the basics of the recipe.

Recipe for thin pancakes with milk “You will lick your fingers!”

Ingredients

• — 500 ml + -
• - 2 pcs. + -
• - 1 tbsp. l. + -
• - 1/4 tsp. + -
• - 3 tbsp. l. + -
• Premium wheat flour — 200 g (approximately one glass by volume) + -

Step-by-step preparation of pancakes with milk

The recipe is easy to follow, and the result is extraordinary. delicious pancakes!

Now comes the most crucial moment: you need to add the egg-milk mixture to the flour. We will pour it in several stages, constantly stirring the mass to avoid the formation of lumps.

• Add milk into the container without stopping stirring.
• Mix eggs, salt and sugar in a deep bowl. Whisk the resulting mixture thoroughly until a homogeneous mass is obtained.
• Sift into suitable dishes flour.
• At the final stage, add vegetable oil to the dough. We do this so that our pancakes turn over easier when frying and do not wrinkle.
• If the first samples, according to the popular proverb, still come out crumpled, then add another spoonful of oil - and then everything will be fine!

If we did everything correctly, then in the end we will have homogeneous mass without lumps, and the consistency will resemble liquid sour cream. It should spread easily over the pan, but not be too liquid.

To get the perfect dough for pancakes with milk, the pancake milk mixture is added to a container with sifted flour, and not vice versa. Then a minimum of lumps are formed, and they “break” more easily.

You can serve pancakes piping hot on a beautiful plate, brushed with butter. Alternatively, wrap them beautifully or stuff them various fillings.

Thin pancakes made from sour milk are tender and especially soft, and taste reminiscent of yeast. Once I tried to cook pancakes on sour milk, you will become their admirer for life! let's consider classic recipe, and recipes for pancakes without eggs and without soda.

• Sour milk – 2 cups;
• Chicken egg – 2 pcs.;
• Sugar – 0.5 cups or to taste;
• Wheat flour, high grade – 1.5 cups;

• Refined vegetable oil – 2 tbsp;
• Salt – a couple of pinches;
• Vanilla sugar – 0.5 sachet.

1. To completely dissolve the sugar, mix it with the eggs in a mixer bowl at low speed.
2. Pour sour milk into the egg mixture, add sugar and vanilla and mix with mixer blades.
3. Now stir in the flour in portions until the dough is homogeneous, reminiscent of liquid sour cream.
4. Mix the oil into the already smooth liquid mixture.
5. Fry the first pancake in a frying pan heated with butter. We prepare the next pancakes without additional oil - it is already present in the dough!

We soak each pancake fried on both sides with butter, roll it into a triangle, or into a tube, or stuff it with something tasty. Or you can simply enjoy it with condensed milk and tea.

Pancakes with sour milk, recipe without soda

Baking soda is added to the dough for perfect airiness of the products. By combining with the acid of sour milk, soda helps saturate the dough with carbon dioxide, and it begins to bubble. What can you replace soda with? flour products were they airborne? That's right - proteins!

For our fantastically tasty and thin pancakes we will need:

• 2 glasses of sour milk;
• 2 cups of flour; 5 eggs;
• 2-3 tbsp. Sahara;
• quarter tsp salt;
• 2 tbsp each melted butter and vegetable oils.

The peculiarity of kneading the dough for these excellent pancakes is the presence of whipped proteins in it chicken eggs. They are the very last to interfere with the dough - using spoon movements from bottom to top.

• At the first stage of kneading the dough, combine the yolks, beaten with sugar, with melted (warm) butter. Pour 3 tablespoons of flour into this mixture and achieve uniformity of the composition.

• At the second stage, pour sour milk into the yolk mixture and fluff with a mixer whisk. Add the rest of the flour and whisk everything until smooth. Lastly, mix in vegetable oil.
• Separately, beat the whites, but not to a stable dense foam, but to form a soft cap. Using a spoon, fold the whites into the dough from bottom to top. We achieve homogeneity of the pancake mixture.
• fry the first pancake in a frying pan greased with vegetable oil or a piece of unsalted lard on both sides. Next, do not grease the bottom of the pan.

Serve with sour cream. Dessert sauce is even better! The simplest dessert sauce is a mixture of sour cream with condensed milk or jam.

Thin pancakes with sour milk, recipe without eggs

Ingredients

• Sour milk - 600 ml
• Soda - 0.5 tsp.
• Salt - 0.5 tsp.
• Sugar - 2-3 tbsp. l.
• Vegetable oil, deodorized, odorless - a couple of spoons.
• Wheat flour - as needed.

Step-by-step preparation of pancakes with sour milk

This recipe is suitable for people who are allergic to eggs, as well as for convinced vegetarians. The main feature of this recipe is heating the milk. The liquid should be heated over low heat.

• We put a deep saucepan with sour milk on the fire, wait for it to warm up slightly, add soda and dissolve it in the milk.
• We see a violent reaction, add sugar and salt. Combine all components with vigorous stirring and remove from heat.
• It is impossible to overheat milk; the maximum temperature should not exceed 35-40 degrees.
• Pour the sifted flour into warm milk in portions and whisk until the lumps completely disappear, achieving a uniform consistency. The fluidity of the mixture should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.

Heat up the frying pan, pour in a little butter, spread it over the surface and start baking our pancakes with sour milk. Keep the pan very hot and bake the products quickly.

Serve with tea with sour cream, honey or jam.

The secrets of delicious pancakes with sour milk

Secret I

Before adding flour to the liquid component, be sure to sift it, holding the sieve high above the bowl. Oxygen-enriched flour gives fluffiness and airiness to products.

Secret II

Heat the sour milk slightly over the fire, and use eggs only at room temperature. If you add whipped egg whites instead of baking soda, you don't need to refrigerate them either!

Secret III

The most best frying pan for baking thin pancakes - cast iron. It warms up evenly and cools down slowly! The pan should be heated over low heat, so put it on the fire in advance.

Secret IV

Use a wide spatula to turn the pancakes, helping yourself with your hand. Protect your skin from burns with a special oven mitt.

Secret V

With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Take this nuance into account and do not leave the frying pan. All you have to do is wait for the golden color of one side to immediately turn the pancake over to the other!

A pile of thin pancakes on a platter is a sign of a warm and friendly home. Pancakes with sour milk, the recipe for which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!

How to make thin corn pancakes with milk

Many people underestimate corn flour, but in vain - it not only has excellent taste qualities, but is also considered a healthy dietary product.

We share with you simple recipe how to make pancakes from corn flour in milk so that you can see for yourself their benefits and incredible taste.
Corn flour is lower in calories than wheat flour, it is easier to digest by the stomach and contains many elements valuable for the body.

Due to its low calorie content, baking from this product is ideal for those who adhere to proper nutrition or is on a diet to lose weight.

And articles that discuss the calorie content of pancakes in detail.

This flour also gives the dough fluffiness, lightness and a peculiar corn flavor. When baking pancakes, it is advisable to use corn flour as finely ground as possible.

Corn pancakes with sour milk: classic recipe

Ingredients

• Corn flour - 1 cup
• Sour milk (can be replaced with kefir) - 1 glass
• Chicken eggs - 2 pcs.
• Soda - 0.5 tsp.

• Vinegar for extinguishing soda - 1 tsp.
• Salt - 1 pinch
• Sugar - 2-3 tbsp.
• Vegetable oil - 4 tbsp. for test
• Butter - 50-70 g (for greasing pancakes)

How to cook pancakes from corn flour with kefir

• Pour sour milk into a convenient deep bowl, add soda, quenched with vinegar.
• Beat eggs into milk, add sugar, salt and mix everything thoroughly.
• Add corn flour little by little, stirring the dough constantly. It is advisable to use a whisk for kneading.
• Then add vegetable oil and mix everything again until smooth.
• Heat the frying pan over the fire and pour the dough onto the hot bottom so that it spreads in an even, thin layer over the entire surface. To do this, hold the dish in your hand and twist it in all directions (in a circle).

Bake each pancake for a couple of minutes on both sides.

The secrets of successful corn pancakes with sour milk

• Keep in mind that cornmeal is grainy and will continually sink to the bottom. Therefore, before scooping a portion for a new pancake into the scoop, you need to stir the dough each time.

Also keep in mind that pancakes made from corn flour with sour milk will not be very thin, but you shouldn’t make them too thick, otherwise they won’t cook well.

• For baking, it is recommended to use a non-stick pan.
• Pour a little oil for frying, or better just coat the dishes with a brush (dip it in the oil first) so that the pancakes do not turn out greasy. If the pan does not stick at all, then you can bake without oil at all.
• Immediately, while it is hot, grease each finished “cake” with butter. Stack the pancakes so they soak better.

Appetizing pancakes made from corn flour with sour milk can be served with sour cream, jams, preserves and other delicacies. If you do not add sugar to the pancake dough, you can wrap meat or vegetable fillings in them.

Two video recipes for pancake dough from the chef of our site - with milk and kefir

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

Pancakes with milk: secrets of a successful experiment

But there are some technological subtleties of this process that have been tested by many generations of homemakers.

• The experience accumulated by many generations of culinary experts proves that baking should be done in dishes with low sides. If the edges of the container are too high, you may accidentally tear the pancake when turning it over.
• We take the eggs and milk out of the refrigerator at least half an hour before baking, so that by this moment they are not cold, but at a temperature close to room temperature;
• We do not pour vegetable oil into the frying pan, but apply a thin layer with a clean sponge or silicone brush;
• We hold the sieve with flour as high as possible when adding it to the dough - it should be properly saturated with oxygen;
• We thoroughly heat the baking container before starting the process;
• To turn over, use a spatula with a flexible handle - this way there is a much greater chance that the pancakes will not wrinkle.

You see, everything turned out to be not as difficult as it looked at first glance! A little practice - and pancakes with milk will certainly become your signature dish! They can be served as a separate dish or “play around” with the fillings: the rather neutral taste of pancakes allows for an unlimited number of options.

An ingredient you can't buy in the store

Have you noticed that one housewife’s pancakes prepared according to the same recipe turn out to be just a feast for the eyes, while another’s are not at all so appetizing?

It seems that the composition is the same, and they were fried in the same way, but the result was exactly the opposite? All because one of our cooks was in a good mood, but the second day was not going well.

One cooked with love, and the other was somewhere far away in her thoughts. Therefore, if you don’t feel inspired today to perform feats at the stove, then you shouldn’t start - it’s okay, you’ll please your loved ones with pancakes another time! After all good dish It turns out only when, in addition to the components required by technology, it is seasoned with a pinch of love for those for whom it is intended!

Now you know how to cook pancakes with milk quickly and easily. This simple recipe, combined with a variety of fillings, will help you out more than once and allow you to delight your family and guests with your culinary ideas.

Every more or less experienced housewife knows how to make pancakes, and Russian grandmothers can present so many options for preparing this delicacy that you can implement them all your life.

In each region, pancakes are prepared differently and served with completely different fillings and dressings.

Thin, thick, delicate, with or without traditional filling - any pancakes will turn out delicious if you put a little of your warmth into their preparation.

Regular pancakes without filling are served still hot, generously seasoned with butter or sour cream. These pancakes are special make them curvy using yeast to prepare them.

The traditional Russian recipe for Maslenitsa or any other occasion for which homemade thick pancakes are made is kept in almost every family and passed on from the older generation to the younger.

Pancakes intended to serve with filling, must be elastic and very thin. The fillings for pancakes can be varied: caviar, lightly salted salmon, herbs, mushrooms, cottage cheese.

After all, it's famous Russian dish served not only for dessert, but also as a hearty and very nutritious snack. Sweet pancakes are usually seasoned with honey, condensed milk, jam, nuts, and raisins.

Making perfect pancakes isn't that difficult. You can always find your own version of the recipe according to which you will bake pancakes. Next, you will learn how to make dough for pancakes, you will be able to study several recipes and get acquainted with photo and video materials.

Each housewife prepares the dough in her own way, but there is certain ingredients, which must necessarily be included in pancakes:

Flour (wheat, corn or buckwheat, always sifted);

Liquid (milk, water, kefir, low-fat sour cream or even beer);

Salt, sugar;

Vegetable oil (add directly to the dough to make it elastic);

Eggs, as a binding element, give your dough body, but they are not necessary.

To make pancake dough, you can use the following universal recipe.

Prepare all the necessary ingredients in advance:

• 2 glasses of liquid (water, milk or a 1:1 mixture of both);
• 1.5-2 cups flour;
• 1-3 eggs;
• 1-3 tbsp. spoons of sugar;
• 0.5 teaspoons salt;
• 1.5-2 tbsp. spoons of plant oils

1. Take a container, in which you will stir your dough. A large saucepan or deep bowl works best.
2. Sift flour into the bottom of the container, make a small funnel in it and pour lightly beaten eggs into it. You can vary the number of eggs yourself; as mentioned earlier, they serve to thicken the dough and form a crispy crust. So if you want to bake soft ones, porous pancakes, you can put fewer eggs or do without them altogether.
3. Following the eggs add half of the liquid to a container with flour, preheated to a temperature of 40 degrees.
4. Gently beat the ingredients with a mixer or using a whisk, trying to get a homogeneous mass.
5. Next add the remaining liquid, sugar, salt and vegetable oil.

Also you can use the second option.

1. First of all, you need to beat half the liquid in a mixer along with the eggs, add flour (it should be stirred to avoid lumps).
2. Then add the remaining amount of liquid, controlling the consistency. This way you will monitor the thickness of your future pancakes.
3. If you like thin ones - add fluids just enough so that you get the consistency of very liquid sour cream. The dough for baking thicker pancakes simply resembles liquid sour cream.

We have revealed only 2 ways to prepare pancake dough. You can try each of them and choose the best option for yourself. Once you've got your hands full, you'll learn how to quickly cook pancakes and, perhaps, create your own unique recipe.

How to cook pancakes with milk: recipe, photo instructions, useful tips

Traditional pancakes are made with milk. You can also use liquid sour cream, as our ancestors did, but such a snack will turn out to be very fatty, which will not be entirely healthy for a resident of a modern metropolis. Therefore, we will tell you in detail how to make pancakes with milk, because the final product is unusually soft, thin, tender and tasty.

To prepare a serving of 15-20 pancakes, you will need:

• 2 eggs;
• 500 ml milk;
• 1 cup flour;
• 3 tbsp. Spoons grow. oils;
• 1 tbsp. spoon of sugar;
• 0.5 teaspoons of salt.

And now let's go straight to the recipe, thanks to which you can quickly prepare pancakes with milk.

1. Prepare the ingredients: the flour must be sifted, and the milk and eggs must be removed from the refrigerator and left at room temperature for half an hour.
2. Take a dry and clean bowl. Beat 2 eggs in it along with the required amount of salt and sugar. Helpful advice : to prepare sweet pancakes, take 2-3 tablespoons of sugar, then they will be airy.
3. Gradually adding milk, beat the mixture with a whisk or with a mixer.
4. Add flour little by little, after sifting it through a sieve. This will saturate your dough with oxygen, making it light and airy.
   Helpful advice: add flour and stir the resulting mass until your dough begins to resemble liquid sour cream in consistency.
   
5. Last but not least pour vegetable oil into the dough.
   Helpful advice: Stir your dough well, so the oil is evenly distributed and the pancakes will not burn.
6. Let's move on to the baking process. So that your first pancake doesn’t come out lumpy, heat the pan well. For these purposes, it is best to take a cast iron pan with a flat bottom or a special pancake frying pan.
   Helpful advice: grease a hot frying pan with vegetable oil using a napkin or a special silicone brush.
7. Pour a small amount of batter into the pan using a large wooden spoon or ladle. Hold the handle of the pan with your other hand, spreading the batter evenly.
   Helpful advice: Bake the pancake for 2-3 minutes over low heat.
   
8. Carefully flip the pancake using a wooden or silicone spatula. Bake for another 3 minutes.
   
9. Place the finished pancakes on a large plate.. Helpful advice: Brush hot pancakes with butter to keep them soft.
   

How to make pancakes on water?

If you can't drink milk, you can make pancakes with water. For making unleavened pancakes purified drinking water is suitable or carbonated mineral water. Moreover, half a teaspoon of soda is added to the dough, which is kneaded with ordinary still water. The remaining ingredients are the same as in pancakes with milk.

The ability to bake pancakes is one of the basic skills of a real chef. It would seem that there is nothing complicated about this: make the dough thinner, and bake for yourself thin pancakes. However, for some reason, pancakes often turn out not very thin, are difficult to remove from the pan, or tear when trying to wrap something in them. For the “right” pancakes you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes made with water turn out thinner and at the same time more durable, but with milk they are much tastier. Combine milk and water and get the necessary consensus. But kefir is completely unsuitable for making thin pancakes, as it imparts unnecessary fluffiness in our case. For the same reason, thin pancakes will not turn out from yeast dough. It is better not to beat the eggs, but to scramble them with a fork. Here are some more tips to help you cook pancakes without disappointment.

. All ingredients for the dough should be at room temperature.

Add flour to the liquid, stirring gently and thoroughly. Mix by hand, trying if possible not to use a mixer or blender: this changes the taste somewhat.

Sift the flour before adding it to the dough, preferably 2-3 times. This will saturate it with air and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake dough - this way even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked; pancakes don’t like that. The frying pan should ideally be cast iron.

A new frying pan should be heated over a fire with coarse salt. Salt “draws in” all unnecessary substances from the surface of the pan. After calcination, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire calcination procedure again.

If you still have to grease the frying pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece of raw lard onto a fork. There is no need to pour oil generously, otherwise the pancakes will turn out too greasy.

Place the finished pancakes in a stack, brushing each one with melted butter.

The filling for the pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until cooked, and then crushed in a meat grinder or blender. Onions, carrots and/or chopped boiled eggs are added to the liver. You can prepare buckwheat filling with meat and onions. You can also add a boiled egg to it. In general, you can wrap almost any filling in pancakes.

You can wrap the filling in pancakes different ways. The easiest way is to fold it into a triangle. Place the filling in the center of the pancake, fold it in half, then in half again. It will not be possible to fry such pancakes, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin, even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: place the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubes can be fried in a frying pan, baked on a baking sheet or heated in the microwave. And if you brush the edges of the pancake with egg white and fold them inside, you get a pretty reliable structure that can even be deep-fried. The “envelope” folding method is the most reliable. To do this, place the filling in the center of the pancake, fold the opposite edges so that they “meet” above the filling, and do the same with the other pair of edges. For strength, you can grease the edges of the pancakes with egg white. Spring rolls can be decorated in the form of a bag: just gather the edges of the pancake together and tie with a sprig of herbs.

An interesting variation of filled pancakes are pancakes with baked goods (or baked goods, depending on how you say it). In this case, the filling is not wrapped, but baked along with the pancake. Place the filling in the center of the pan, pour in the batter and bake the pancake as usual. Finely chopped apples or other fruits or berries are good for baking, as well as chopped eggs, fried onions or minced meat. True, the baked pancakes are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml milk,
4 eggs,
8-9 tbsp. flour (with a slide),
2 tbsp. vegetable oil,
1 tsp salt,
1 tbsp. Sahara.

Preparation:
Heat the milk. Mix 200 ml milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in the vegetable oil, stir and gradually pour in the milk until the dough reaches the required consistency. The dough for thin pancakes should be like low-fat cream. When baking, you don't have to grease the pan with oil. Turn the heat up to just above medium, so each side will take about 1 minute. Stir the dough periodically during baking to ensure it maintains a uniform consistency.

Dough for thin pancakes No. 2

Ingredients:
1 liter of milk,
2 stacks flour,
4 eggs,
3 tbsp. vegetable oil,
2 tbsp. Sahara,
½ tsp. salt.

Preparation:
Stir 200-300 ml of warm milk with eggs, sugar and salt. Add flour and stir thoroughly until smooth. Add butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes No. 3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp. butter,
2 stacks milk,
1.5 tbsp. Sahara,
salt.

Preparation:
These pancakes are prepared using a mixer and contain beaten eggs, but still turn out thin and elastic. Mash the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour the egg-butter mixture and 1 glass of milk into it. Leave for an hour for the flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until smooth and white and gently fold into the dough. Bake as usual. The finished pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stacks. beer,
2 eggs,
1 tbsp. Sahara,
salt.

Preparation:
Mix flour, 1 cup. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make it batter. Pancakes according to this recipe are delicate, thin and fragrant.

Ingredients:
500 ml kefir,
3 eggs,
4 tbsp. with a top of flour,
1 tbsp. melted butter,
1 tbsp. with a top of sugar,
½ tsp. salt,
½ tsp. soda

Preparation:
This is another recipe for thin pancakes, prepared contrary to all recommendations. Despite the fact that the recipe contains kefir, the pancakes turn out delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake the pancakes immediately, this dough cannot be stored. Brush the finished pancakes with melted butter. They can be filled like regular thin pancakes.

Ingredients:
1 stack flour,
500 ml milk,
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Preparation:
Separate the yolks from the whites. Grind the yolks with soft butter, add sugar and salt. Pour in 1 glass of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or a whisk. Then pour in the remaining milk, stir and leave for 2 hours. Beat the whites until foamy with a pinch of salt, carefully fold into the dough, stir and leave for 15 minutes. The batter should be creamy so you have very thin pancakes. The pancakes do not stick to the pan, but turning them over is quite difficult and requires considerable skill. Place the finished pancakes in a stack, brushing each pancake with melted butter. Cover the stack of pancakes with a wide plate or a special pancake lid. This is necessary so that the edges of the pancakes do not dry out. The filling for the sheets can be anything. Cut the finished pancakes into 4 pieces to make triangles. Place the filling on the wide side of the triangle and roll it up, tucking the edges. Ready-made rolls can be baked in the oven: place an uncut pancake in a pan, place the rolls on it, scatter pieces of butter or pour sour cream on top, cover with another whole pancake. Simmer in an oven preheated to 180-200°C for 30-40 minutes. The stuffed sheets can simply be fried in butter, or you can dip them in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk,
100 g flour,
1 egg,
1-2 tbsp. butter,
1 tbsp. cooked chopped spinach,
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream,
1 clove of garlic,
1-2 tbsp. chopped green onions and herbs,
ground black pepper.

Preparation:
Beat the egg in a blender butter, spinach, salt and pepper. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, place on a baking sheet, cover with foil and bake at 180°C for 20 minutes. Serve green pancakes with sour cream sauce: squeeze a clove of garlic through a press, chop the greens into smaller pieces and combine everything with sour cream. Add freshly ground black pepper and stir.

Ingredients:
200 ml milk,
150 g flour,
100 ml cream,
2 eggs,
1.5-2 tbsp. butter.
Filling:
300 g feta cheese,
300 g natural yogurt,
4 pods of pickled hot pepper,
1 tbsp. chopped dill,
1 tsp lemon juice,
salt, pepper - to taste.

Preparation:
Prepare the dough and let it rest for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, thoroughly chopping the herbs and cutting the pickled pepper into thin rings. Place the filling on ready-made pancakes and roll into tubes. Serve with sour cream sauce.

Ingredients:
300 g flour,
3 stacks milk,
150 g butter,
3 eggs,
1 tbsp. Sahara,
½ tsp. salt.
For filling:
500 g mascarpone cheese.
Berry sauce:
400 g berries,
100 g sugar,
30 g butter.

Preparation:
Beat eggs with sugar and salt, add 1/3 cup. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, stir and leave for 10-15 minutes. Bake pancakes. Prepare berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk,
4 eggs,
salt.
Filling:
300-400 g Camembert cheese,
50 g butter,
3-4 tbsp. grated hard cheese,
3-4 tbsp. tomato sauce.

Preparation:
Mix the ingredients for the dough and bake the pancakes. For the filling, grind the cheese with butter, grease the pancakes and roll them into tubes. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Put in hot oven for 15 minutes.

Bon appetit!

Larisa Shuftaykina