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Pancakes on milk thin with holes
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Thin pancakes made with milk and holes are the perfect dish for creating a cosy atmosphere at home from the very first minute. Their delicate texture, light sweet aroma and golden lace edges make these pancakes ideal for sweet fillings or simply enjoyed with a teaspoon of butter. They turn out elastic, soft and lacy — just like they are served in good home kitchens.
These pancakes are great because they are quick and easy to make, and the result is always pleasing. The contrast between the thin batter and the openwork holes makes the dish very appetising — especially when served hot with melted butter or honey.
Variations
The basic recipe is easy to adapt: you can replace some of the milk with boiling water — the pancakes will become even more lacy. Add a pinch of vanilla or cinnamon for flavour, make a savoury version and serve with a filling of cottage cheese, chicken, mushrooms or red fish.
Secrets of tenderness and taste
To make pancakes with holes, it is important to add boiling water or well-heated milk to the dough — the hot liquid activates the bubbles. Let the dough stand for 10–15 minutes: the gluten will relax and the pancakes will be elastic and easy to remove from the pan. It is best to fry them in a well-heated pan — this will make the edges lacy and golden brown.
Tips on ingredients
Choose the highest grade flour — it creates a smooth and even dough. It is best to use medium-fat milk (2.5–3.2%) — this makes the pancakes flexible and tender. C1 eggs give the best consistency. You can replace the butter with refined sunflower oil — the pancakes won't burn and will stay golden brown.
Small culinary nuances
To prevent the pancakes from tearing, use slightly more liquid than seems necessary — a thin batter produces thin and elastic pancakes. Before frying, lightly grease the pan with just a drop of oil.
Ingredients for the recipe
Ingredients
Galychyna Pasteurized Milk 2.5% 870g
400 ml
Khutorok Premium Wheat Flour 1kg
200 g
Svizhak Chicken Eggs С0 10pcs
2 pcs
Khutorok White Crystalline Sugar 800g
1 tbsp
Pripravka Himalayan Pink Salt 200g
1/4 tsp
Chumak Zolota Refined Sunflower Oil 0.5l
in the dough — 2 tbsp.
Chumak Zolota Refined Sunflower Oil 0.5l
for frying — 1–2 tsp
Preparation steps
01
Prepare the base — Beat the eggs with sugar and salt in a bowl until light and fluffy. ⏱ 2 min. Guideline: the mixture should be light and smooth.
02
Add milk and flour — Pour in the milk and stir. Sift the flour and gradually stir in until smooth. ⏱ 5 min. Guideline: no lumps, medium-thickness dough.
03
Adding boiling water — Pour in hot water (100 ml) in a thin stream, stirring constantly. The dough will become more liquid and bubbly. ⏱ 1 min. Guideline: consistency — like liquid sour cream.
04
Resting the dough — Let the dough stand for 10–15 minutes at room temperature. ⏱ 15 min. Guideline: the dough should be smooth, with bubbles rising to the surface.
05
Prepare the frying pan — Heat the frying pan over medium heat and lightly grease with oil. ⏱ 2 min. Guideline: the surface should be hot, and a drop of water should sizzle.
06
Frying the pancakes — Pour a thin layer of batter, rotating the pan. Fry until the edges are golden brown and there are lots of holes (1–1.5 min), then flip and cook for another 20–30 seconds. ⏱ 2 min per pancake. Guide: lacy edges, even colour.
07
Serving — Stack the finished pancakes, brush with butter or serve with honey, jam or sour cream. ⏱ 1 min.
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Tip⏱ To keep the pancakes soft, cover them with a lid or towel immediately after frying — the steam will preserve their elasticity.
Where to order ingredients
Select the required ingredients in one of the stores
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