Pancake dough with milk - 2 cooking recipes

Pancake dough is often prepared with milk because it is quick, simple, tasty and always available. Yeast is not required - it can easily be replaced with baking soda. But yeast pancakes are more fluffy and tender, so choose.

Pancake dough with milk

The classic recipe for pancake dough with milk is prepared without yeast and contains: flour, eggs, sugar, milk, salt and vegetable oil. First, eggs are beaten with sugar until fluffy, then other products are added to them, no matter in what order. The temperature regime of the products should be the same - either warm or cold. This mixture produces thin, holey pancakes, which are fried in a hot frying pan with the addition of oil. If the frying surface is Teflon (or other non-stick), you do not need to add oil. This is the fastest milk pancake dough ever known. It starts right up and is used right away. The whole process takes about 20 minutes - the exact time depends on the number of servings. You can safely beat all the ingredients with a mixer or food processor. It is better to sift the flour. If you add a little baking soda, the taste will become more delicate.

Another, yeast dough for pancakes with milk is prepared using a different technology, sponged or straight. In the first case, the suitable dough is mixed with the remaining components during the dough kneading process. In the second, dry yeast is added to the sifted flour and mixed with it. Then the remaining ingredients are added to the dry mixture. Kneading occurs clockwise in a circular motion. It is permissible to use a mixer so that no lumps form in the dough. Such dough for thin pancakes made with milk must rise at least once, doubling in size.

If you want to know how to make pancake dough with milk so that it turns out delicious the first time, see the recipes in this section.