Pancake batter – various preparation options

It is believed that baking pancakes is a true art. You need to know the exact amount of batter to pour onto the pan to get a thin pancake, and to skillfully flip it at the right moment. This way, you will get a fragrant stack of excellent pancakes.

In fact, there are no special difficulties in preparing this dish. So, we choose a recipe, prepare the batter, bake the pancakes, following the recommendations, and everything will turn out great!

Pancake batter with milk and mineral water
For this pancake batter with milk, you do not need to add yeast or baking soda. It includes sparkling mineral water — convenient and quick. With this batter, you can make both regular pancakes and stuffed pancakes, for example, with chicken or cottage cheese filling. The pancakes turn out airy and tender.

Ingredients:

Wheat flour — 2 cups;
Sparkling water — 1 cup;
Milk — 2 cups;
Vegetable oil — 3 tablespoons;
Eggs — 2 pcs.;
Sugar — 3 tablespoons;
Salt — a pinch.
Method of preparation:

Combine the eggs with salt and sugar, and whisk.
Add the preheated milk (slightly warm), room temperature water, oil, and mix.
Sift in the flour gradually. Stir to avoid lumps. You can mix with a mixer.
Let the batter rest for 15 minutes.
Heat the pan and grease it with oil.
Mix the batter again.
Take a ladle of batter, pour it into the center of the pan, and carefully spread it over the surface by tilting the pan in different directions. The batter should spread across the entire surface.
Fry the pancake for about 30 seconds, flip it using a spatula, and bake until golden brown. Repeat with the remaining batter.
Stack the finished pancakes on top of each other. Serve hot with sour cream, honey, or jam.

The best batter for pancakes with kefir

Pancakes made with kefir turn out fluffier and more porous than those made with milk. Prepare these wonderful pancakes for breakfast, which are very easy to make.

Ingredients:

Flour — 200 g;
Sugar — 3 tablespoons;
Kefir — 1.5 cups;
Eggs — 3 pcs.;
Salt — a pinch;
Vegetable oil — 50 ml;
Baking soda — 1 teaspoon without a mound.
Method of preparation:

In a separate container, pour in the kefir, add the baking soda, and mix.
Whisk the eggs with salt and sugar, then add them to the kefir.
Pour in the oil, and gradually sift in the flour.
Mix the batter thoroughly (you can use a mixer).
If the batter is too thick, add a little more kefir.
Fry the pancakes on a well-heated pan.
Place the finished pancakes on a plate. Grease each pancake with melted butter.

Simple batter for pancakes with water

If you suddenly find yourself without milk or kefir for making pancakes, or you simply want to reduce the calorie content of the dish, you can make the batter with regular water. With the usual ingredients, you will get an excellent batter for thin, tasty pancakes. This batter is also suitable for making stuffed pancakes.

Ingredients:

Flour — 1 cup;
Butter — 3 tablespoons;
Water — 2.5 cups;
Sugar — 2 tablespoons;
Eggs — 2 pcs.;
Salt — a pinch;
Vegetable oil — 50 ml.
Method of preparation:

In a separate deep container, crack the eggs, add salt, sugar, and whisk slightly.
Pour in the water and mix well.
Gradually add the sifted flour to the batter. If you are using a mixer, you can add all the flour at once.
Mix the batter well, avoiding lumps.
Add the oil to the finished batter and mix.
Fry the pancakes in the pan, browning them on both sides.
Grease each finished pancake with oil, stack them up, and serve with honey, jam, or sour cream.

Classic yeast batter for pancakes
From this batter, you get appetizing lace pancakes that are tasty and aromatic. Such lacey, golden pancakes can only be made from yeast batter.

Ingredients:

Milk — 2 cups;
Flour — 2.5 cups;
Eggs — 3 pcs.;
Yeast — 1 teaspoon (dry instant);
Salt — a pinch;
Sugar — 3 tablespoons;
Vegetable oil — 0.5 cup.
Method of preparation:

In a separate container, pour in warm milk, dissolve the sugar and salt in it.
In another bowl, mix the sifted flour and yeast.
Gradually pour the milk into the flour, kneading a liquid batter.
Let the batter rise in a warm place for 45 minutes.
To the risen batter (about twice in volume), add the previously beaten eggs and oil.
Let the batter rest for another half hour.
For frying pancakes, grease the heated pan with oil. Pour in a little batter, spreading it over the surface of the pan. You should scoop from the bottom of the container without mixing the entire mass. Otherwise, the lace pancakes may not turn out.
Fry the pancakes on both sides, greasing the pan only the first time. Serve the dish hot with toppings of your choice.

Thin batter for pancakes with filling

Thin and tender pancakes with a delicious filling of chicken and mushrooms. This tasty dish will make a wonderful hearty breakfast for the whole family. You can replace the chicken with ham if desired.

Ingredients:

Milk — 3 cups;
Eggs — 3 pcs.;
Sugar — 2 tablespoons;
Flour — 2 cups;
Vegetable oil — 3 tablespoons;
Baking soda — 1 teaspoon;
Salt — a pinch.
Filling:

Chicken fillet — 300 g;
Carrot — 1 pc.;
Mushrooms — 300 g;
Onion — 1 pc.
Method of preparation:

Combine the eggs with salt and sugar, whisk, then pour in the milk. Mix everything well.
Gradually add the flour, mixing until smooth.
Add the oil to the batter and mix.
Fry the pancakes on one side only.
Prepare the filling. Boil the fillet, cool, and chop finely.
Finely chop the onion and carrot, fry until done, then add the chopped mushrooms, season with salt and pepper.
To the mushrooms and vegetables, add the chicken fillet, mix well.
Stew everything together for about 10 minutes.
Let the filling cool slightly, beat in an egg, and mix.
Place the filling on each pancake, fold it into an envelope, and fry in the pan.
Serve the pancakes hot with sour cream.
If you have any further questions about how to make pancake batter, the following recommendations will be useful:
After making each pancake, you can grease it with a piece of butter — this will make it tastier and juicier.
It is not necessary to serve pancakes in a pile stacked on top of each other. You can roll each pancake into a tube or triangle. Serve in portions of 2-3 pancakes, drizzling them with jam, honey, or any other sauce.
The batter for pancakes should resemble liquid kefir. You can add flour if the batter is too runny, or warm milk (or water) if it is too thick.
To make thin pancakes, pour as little batter as possible into the pan.
Flour should be added to the batter in small portions while stirring to avoid lumps.
Pancakes are baked in a well-heated pan. For 30 seconds on each side.
You can make pancakes this way: pour a portion of batter into the pan. Immediately sprinkle the pancake with finely chopped herbs, boiled eggs, or meat — any products can be added. Then flip the pancake and fry it on the other side.
For yeast pancakes, you can substitute water for milk. This will make them even fluffier.
If you are making yeast batter, never add flour to the liquid. Instead, pour the liquid into the flour in a thin stream. This way, the dough will acquire the necessary consistency.
You may not need to grease the pan if you add a little vegetable oil to the batter before frying.
If you want to make pancakes using fresh yeast, dissolve the yeast in a cup of warm milk and add a little sugar a few hours beforehand.